Ingredients:
1 cup water
1 Tbs. gelatin
1/4 cup water
10-ounce/280g package frozen raspberries
1 Tbs. gelatin
1/4 cup water
10-ounce/280g package frozen raspberries
Recipe:
1. Boil 1 cup water and add gelatin.
2. Stir well until gelatin is dissolved.
3. Refrigerate until it becomes mushy.
4. Boil water in a saucepan and add defrosted raspberries.
5. Bring to a boil and cook for 10 to 12 minutes; skim off the foam.
6. Remove from heat; cool.
7. Fold raspberries into gelatin and mix well.
8. Refrigerate until jelly sets.
9. Store jam in the refrigerator.
2. Stir well until gelatin is dissolved.
3. Refrigerate until it becomes mushy.
4. Boil water in a saucepan and add defrosted raspberries.
5. Bring to a boil and cook for 10 to 12 minutes; skim off the foam.
6. Remove from heat; cool.
7. Fold raspberries into gelatin and mix well.
8. Refrigerate until jelly sets.
9. Store jam in the refrigerator.
Serves:
1 1/2 cups
Notes:
Stemmed and seeded cherries or strawberries may be substituted for raspberries.
An excellent source of fiber because of the little seeds. Raspberries have lots
of vitamin C and follate for immunity, B vitamins, magnesium and potassium.