How to make Apricot and Vanilla Raspberry Jelly

Prep Time: 1 hour│Makes: 7 12 oz jars

Ingredients:

4 lb raspberries

4 cups of sugar

2 tsp. citric acid

2 tbsp. pure apricot extract

3 tsp. pure vanilla extract

How to Prepare:

1. Spoon 1 cup of sugar over the berries. Set aside for

overnight.

2. Boil the raspberries over low heat for around 30 minutes,

stirring all the time. Pour in some water. Then mash the

berries using the potato masher and strain the mixture to get

4-5 cups of the juice.

3. In a saucepan, combine the juice with the remaining sugar

and boil the juice for 30 minutes until thickened. The jelly

should be thick enough to pour it into the jars. Skim the foam

from the surface. 10 minutes before the jelly is ready mix in

the citric acid, pure apricot extract and pure vanilla extract.

4. Remove the saucepan from the heat and pour the freshly

cooked jelly into the sterilized jars.

5. Turn the jars upside down or boil for around 10 minutes and

then leave to cool. Check the lids by pressing them with the

finger. In case some of the jars with the jelly are unsealed,

place them into the fridge or reprocess the unsealed jars.

Nutritional Information (1 tbsp):

Calories: 57; Total fat: 6 oz; Total carbohydrates: 15 oz; Protein: 5.5

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