Rose Jelly Raspberry (Print Version)
# Ingredients:
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01 -
2 teaspoons rose water
02 -
Juice from 1 lemon
03 -
4½ cups white sugar
04 -
⅔ cup plain water
05 -
4 quarts fresh raspberries
# Instructions:
01 -
In a sturdy big pot, mix the raspberries with water. Heat until it boils while stirring, then lower the heat and let it bubble gently for 5 minutes.
02 -
Layer cheesecloth (slightly wet) in a fine strainer and carefully pour the raspberry mix. Let all the liquid (around 4 cups) drip into a sizable bowl.
03 -
Once the pot is cleaned, replace the cheesecloth with dampened fresh layers, and pour the juice back through the sieve. This time, collect it in the pot.
04 -
Stir rose water, sugar, and lemon juice into the strained juice. Turn the heat up, boil for 10 minutes while skimming any foam. Keep boiling till the jelly hits 220°F.
05 -
Spoon the jelly into clean jars, screw the lids on snugly, and pop them in the refrigerator.
# Notes:
01 -
Skip washing raspberries to keep their natural flavor intact.
02 -
Refrigerated storage means no special processing is needed.
03 -
Stays fresh for many months when kept cold.