This raspberry jelly is a versatile option to accompany desserts, as well as pastries in general. It is very simple to prepare and gives a touch of acidity to all the recipes with which you combine it.
- 1 kilo of raspberry
- 200 grams of water
- 600 grams of sugar
- 1 piece of yellow lemon just the juice
- 1 tablespoon of agave honey
- 1/4 tablespoon of salt from the Himalayas
In a saucepan over medium heat, cook the raspberries, sugar and water.
Move constantly for 45 minutes or until most of the water has evaporated and the sauce is thick.
Next, turn off the heat and sprinkle with lemon juice.
Empty the spoonful of honey, salt and mix very well.