Raspberry Jelly

Ingredients

• 1000 gRaspberry
• 750 mlWater
• 250 gSugar
• 1 pcsEgg
• 24 gGelatin

Instructions

1. 1

   Preparation and clarification

   • Sprinkle gelatin over 4–6 tbsp cold water and let bloom for 5–10 minutes.
   • Put sugar (250 g), water (750 ml) and egg white (1) in a pot and warm over medium heat. Bring briefly to a boil, using the egg white to clarify: skim off the foam.
   • Remove the pot from the heat and let cool slightly.
2. 2

   Infusing, straining and adding gelatin

   • Add raspberries (1 kg) to the sugared liquid and let infuse over very low heat or off the heat for 2 hours, avoid strong heating.
   • Pour the mixture through a fine cloth (cheesecloth) and collect the juice; do not press the pulp, let it drip.
   • Warm the bloomed gelatin briefly until dissolved (do not boil). Stir the dissolved gelatin into the warm (not boiling) fruit juice until combined.
   • Pour into molds or a shallow dish and let cool. Chill at least 4 hours or preferably overnight until set.
3. 3

   Notes & variations

   • You can use prepared fruit juice instead of fresh fruit; reduce sugar accordingly.
   • Adjust gelatin amount to obtain firmer or softer jelly.