Raspberry Jelly
A classic raspberry jelly, enhanced with red currants for color and flavor, and thickened with cornstarch. Perfect for spreading on toast or using as a dessert topping.
Ingredients
- 4 cups Fresh Raspberries (Pick very ripe raspberries.)
- 1 cup Red Currants (For color enhancement.)
- 2 tablespoons Cornstarch (For thickening.)
- 1 cup Cold Water (To mix with cornstarch.)
- 1 cup Granulated Sugar (Adjust to taste.)
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Instructions
- 1Wash the raspberries and red currants thoroughly. Reserve about two dozen of the best-looking raspberries for decoration.
- 2Rub the raspberries and red currants through a fine-mesh sieve to extract the juice and pulp. Discard the seeds. This step is crucial for a flavorful jelly.
- 3In a small bowl, whisk together the cornstarch and cold water until smooth. This prevents lumps from forming when added to the hot juice.
- 4In a saucepan, combine the raspberry and currant juice with the sugar. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Gradually pour in the cornstarch slurry, stirring constantly to prevent lumps. Continue to cook, stirring, until the jelly thickens to your desired consistency, about 5-10 minutes.
- 5Pour the hot jelly into a mold or individual serving dishes. Let cool to room temperature, then refrigerate for at least 2 hours, or until set.
- 6Before serving, unmold the jelly (if using a mold). Decorate with fresh raspberry leaves and the reserved raspberries.
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