Raspberry jelly

Raspberry jelly

  • 400 g raspberry jam TM Shchedryk
  • 1 liter of drinking water
  • 60 g of potato starch

Preparation

Put on a medium heat to warm a pot of water, and as soon as it boils add raspberry jam. Pour half a cup of cold water and stir in it starch. In the raspberry compote slowly pour water with starch. Cook jam until it thickens (about 10 minutes) stirring constantly.

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