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)
Print Recipe
Pin Recipe 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!
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