Raspberry jelly: too tasty

1. Measure the raspberries and sugar into a saucepan.

2. Pour in 900 milliliters of cold water, mix everything well and bring the mixture to a boil over high heat.

3. When the water boils, reduce the heat so that the water is constantly boiling weakly, and boil the mixture for 5-7 minutes so that the raspberries give off their aroma and taste.

4. Then strain the mixture, rub the berries through a sieve or squeeze to remove all the seeds.

5. Bring the resulting raspberry broth back to a boil.

6. In a separate container, combine 100 milliliters of cold boiled water with starch and mix thoroughly so that no lumps remain.

7. Raspberry jelly, prepared according to the proportions indicated in the recipe description, turns out to be thick and, when chilled, resembles soft jelly. If you prefer medium thick jelly, add 2 tbsp. starch per 1 liter of water, and, accordingly, 1 tbsp. starch - if you prefer liquid jelly.

8. Immediately before adding to the raspberry broth, the mixture of water and starch must be thoroughly mixed again. When the raspberry broth boils, reduce the heat to a minimum, and constantly stirring the broth, pour in the starch diluted in water in a thin stream. The mixture will begin to thicken almost immediately.

9. Increase the heat to medium and, stirring constantly, bring the mixture to a boil. When the mixture boils again, turn off the heat. In order to prevent the formation of a film on the surface, sprinkle the cooling thick jelly with 2-3 pinches of sugar.

10. Raspberry jelly is ready! Serve warm or chilled depending on your preference.

Bon appetit!