Raspberry Jelly
Ingredients
Yields about 7 dl
1 kg raspberries
100 m (1 dl) water
50 g Hermesetas Granulated Sweetener or
7½ Tsp liquid Hermesetas
2 Tbs thickener for jams
Preparation
Place raspberries in a pan. Cover with water. Squash slightly with a fork. Bring to a boil. Cover and simmer for 15 minutes or until fruit is soft and has begun to lose its color.
Pass berries through a sieve. Line a strainer with a piece of moist muslin and pass the fruit, squeezing slightly.
Return juice to the pan, stir in the sweetener and thickener. Bring to a boil and cook over high heat for 1 minute.
Skim off the foam, pour into jars and seal without delay.
| kJ | kcal | Carbohyd.g | Fat | |
| Recipe | 1'820 | 438 | 89.0 | 3.0 |
| 1 dl | 260 | 63 | 12.7 | 0.4 |