Red Fruit Jelly

For the red fruit jelly, first strip the currant from the panicles, clean the raspberries and remove the seeds from the sour cherries.

Put 20 g of currant, the black currants and half the amount of raspberries in a saucepan and sprinkle with sugar. Pour the juice over them and heat. Let it simmer for a few minutes. Strain the fruit through a sieve and let it bubble again.

Mix the cornstarch with a little cold tap water and thicken the fruit puree with it. Bring to a boil a few times to make the grits clear.

Carefully stir in the remaining fruit, heat briefly and pour into a suitable bowl or portion trays when a little cool. Serve the red fruit jelly well chilled.

Preparation Tip:

Red berries can be used for red fruit jelly according to taste and season.

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