Raspberry Gelée

Ingredients

• 2 kg raspberries
• 4 sprigs Mint
• 500 g gelatin sugar (3:1)

Instructions

1. 1.

   Rinse the raspberries gently in a sieve and let them drain well.

2. 2.

   Place the berries in a large pot, add 150 ml water. Cover and bring to a boil, then simmer covered for about 30 minutes, stirring occasionally.

3. 3.

   Line a fine sieve with kitchen cloth and hang it over a pot. Pour the berries and juice into the sieve and allow to drain thoroughly for 5-6 hours. Meanwhile rinse four screw-top jars (400 ml each) and their lids in boiling water, then let them dry upside down on a kitchen towel.

4. 4.

   Wash the mint and shake off excess moisture. Pick off the leaves.

5. 5.

   Measure out 1.2 l of juice. Add the gelatin sugar to a pot and stir.

6. 6.

   Bring the juice to a boil while stirring constantly.

7. 7.

   Skim off any rising foam with a skimmer, then continue boiling for 4 minutes, bubbling.

8. 8.

   Add the mint and simmer for another 30 seconds.

9. 9.

   Pour the hot liquid into the prepared jars and seal with lids. Leave upside down for 5 minutes, then stand upright. (When sealed and stored in darkness it keeps for about 2 years.)