This raspberry jelly is a versatile option to accompany desserts, pastries, biscuits, or toast. It is very simple to prepare and gives that little touch of sweetness yet tartness.
- 1 kilo of raspberries
- 200 grams of water
- 600 grams of sugar
- 1 lemon, juiced
- 1 tablespoon of agave nectar
- 1/4 tablespoon of salt
In a saucepan over medium heat, cook the raspberries, sugar and water.
Stir constantly for 45 minutes or until most of the water has evaporated and the sauce is thick.
Next, turn off the heat and add the lemon juice.
Add the spoonful of honey and the salt and mix very well.
Add to Mason jars to preserve, or store in air-tight containers in the refrigerator for up to a week and a half.