Red fruit jelly Jasmund style

Name: Red fruit jelly Jasmund style
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 1 kg mixed red fruits; 7-10 Tbsp (e.g. strawberries, raspberries, currants, blackberries and cherries); 100 g Sugar; 100 g Corn flour or 60-80 g starch,; 1/8 l Rum

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

1 kg mixed red fruits
7-10 Tbsp (e.g. strawberries, raspberries, currants, blackberries and cherries)
100 g Sugar
100 g Corn flour or 60-80 g starch,
1/8 l Rum

Directions

1
Clean or sort out and wash the fruit. Stone cherries. Mixing fruits
2
Boil up the fruits, up to 125 g, with 1 l water and sugar. Simmer open for 3-5 minutes (do not boil the fruit)
3
Mix flour and approx. 100 ml cold water until smooth. Stir into the groats and simmer for 1-2 minutes. Remove the pot from the stove. Stir in rum and add the remaining fruit. Let it cool down. Serve with vanilla sauce, liquid cream or milk