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🍰 Rhubarb-Raspberry Jelly

150 kcal · 30 min · 4 servings

Rhubarb-Raspberry Jelly Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the rhubarb and cut it into small pieces. Bring about 500 ml of water to a boil in a pot and cook for about 8 minutes until soft. Add the raspberries and simmer for another 3 minutes. Cut the lemon in half and squeeze out the juice.
  2. 2. Place a sieve over a bowl. Line the sieve with a clean cloth and pour the rhubarb-raspberry mixture along with the liquid into the cloth. Gently twist the cloth and press the fruit lightly. Collect the resulting juice.
  3. 3. Measure the juice and, if necessary, top up with water to make 1 liter. Add it to the pot along with the gelling sugar and lemon juice and bring to a boil. Simmer gently over medium heat for about 4 minutes, stirring constantly.
  4. 4. To test for gelling, place 1 teaspoon of the jelly on a cold plate. If the jelly sets after about 1 minute, it can be processed further. If not, extend the cooking time by about 1–2 minutes and repeat the gelling test.
  5. 5. Carefully skim off the foam with a spoon. Fill the finished rhubarb-raspberry jelly hot into clean jars. Seal the jars and let them cool upside down. Enjoy!

Nutrition per serving