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Raspberry Jelly

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This jelly is great as a glaze for all your fruit tarts.  See recipe for Glazed StrawberryTtart with Fromage Frais.


For 3 pots :
  • 1kg raspberries
  • 600g sugar
  • 1/2 sachet pectin

Raspberry Jelly







Préparation time: 30 min.
Cooking time: 10 min.
Setting time: 1 day.

  1. Wash raspberries and cook gently in a large covered pan with ½ glass water.  Bring to the boil and cook for 5mins.  Frozen raspberries can also be used.
  2. When the fruit is cooked, turn into a clean teatowel which you twist over a pan to extract the juice (approx 600gr – weigh the juice).
  3. Weigh the same amount of sugar into another pan, take out 2 tsp which you add to the pectin.  Sprinkle this over the raspberry juice, mix and bring to the boil stirring continuously with a wooden spoon.
  4. Add the rest of the sugar, mixing well and bring to the boil.  Cook fast for 3 mins.  Remove any scum or impurities at the end of this time using a slooted spoon or strainer.
  5. Pour into previously sterilised pots.
  6. The jelly will have set by the following day.



Use the same recipe for strawberries.

A recipe from Vitpris (Alsa)


Galettes des Rois, Gâteaux des Rois

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