Raspberry Melon Jelly

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

300 g raspberries, selected
700 g melon (s) (watermelon), the pure pulp without seeds
2 sachets citric acid each 5 g
500 g preservin suar (2: 1)

Instructions

Sort the raspberries. Then puree and pass through a sieve (because of the stones). Also puree the melon pulp and pass through a sieve. Mix all ingredients in a large saucepan and bring to the boil. Let simmer for 3 - 4 minutes.
Take the pot off the stove and immediately pour it into glasses that have been rinsed with hot water, close and turn it over on a kitchen towel for 5 minutes.
This jelly can be kept for approx. 6 months if unopened.
Mine is a bit older though and it still tastes like the first day! And one more thing - I let the jelly cook for a good 4 minutes, but unfortunately it remained very liquid even after it had cooled down and in the refrigerator. I opened a glass again and let it boil for another 4 minutes - and lo and behold, it still set!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.