Rhubarb & Raspberry Jelly

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Ingredients

200 g g Raspberry Raspberry
Fresh
800 g g Rhubarb Rhubarb
1 tbsp tbsp Lemon Juice Lemon Juice
2 tbsp tbsp Raspberry Liqueur Raspberry Liqueur

Rhubarb & Raspberry Jelly

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0:19 min
(2)

Method

1.Peel rhubarb and cut into pieces. 2.Boil with 500 ml of water and cook gently for about 10 minutes. 3.Add frozen raspberries and cook for another 5 minutes. 4.Add fruits with liquid to a juice cloth and drain, then squeeze out, collecting the juice.5.Mix the collected juice with lemon juice, measure 750 ml (possibly fill with a little water) and mix with preserving sugar in a tall pot. 6.Bring to a boil and cook with stirring for 4 minutes bubbly. 7.Add the raspberry spirit and fill the jelly immediately to the brim with hot rinsed glasses. 8.Close well and turn 5 minutes on the lid. Then turn over and let cool.

Additional Requirements: Glasses/Jars for your Jelly.

Keywords

Dessert Easter

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