Raspberry jelly with lemon grass

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Select and clean the raspberries. Put them into a steam juicer, add lemon juice and bring to the boil. Juice raspberries, measure 900 ml juice. Let the juice cool down.

2. 2

   Bring raspberry juice, lemon grass, vanilla sugar and jam sugar to the boil and boil for 3 minutes while stirring until bubbly. Remove lemon grass. Fill jelly brimful into 4 clean twist-off glasses, close them and leave them on the lid for about 5 minutes. The jelly can be stored for 2 years