The red fruit jelly is the classic dessert, almost everyone knows and loves it. With vanilla sauce, vanilla ice cream or waffles, the compote made from strawberries, raspberries, blackberries, cherries, blueberries and currants is a real treat for the palate. For the insatiable lovers, we recommend waking up the red fruit jelly.

Rote Grütze is popular with young and old alike

Prepare and reduce the red berry compote

For three pint glasses you will need about three pounds of mixed berries and cherries, vanilla pulp, some lemon juice, sugar and cornstarch, and water or cherry juice. In addition, sterilized jars, preferably with screw caps, should be available. You sterilize the glasses in boiling water or for ten minutes in the oven at 100 degrees.

  1. First clean your berries, i.e. remove leaves, stems and seeds. Discard damaged or already rotten fruit.
  2. It is best to wash the fruit in a pot of water.
  3. Drain well in a colander.
  4. Put the fruit in a large saucepan with water or cherry juice and bring everything to a boil with the vanilla, lemon juice and sugar. Let the compote cook for about three minutes.
  5. Taste the red fruit jelly.
  6. Mix about 1 tablespoon of cornstarch with water or juice and mix into the groats. The compote will immediately thicken slightly.
  7. Take the pot off the stove and pour the hot porridge into the glasses.
  8. Close the jars and place them on the lid. This creates a vacuum and the contents are preserved.
  9. Let the glasses cool down and then store them in a cool and dark place. The red jelly keeps in the jar for about four weeks.

Instead of cornstarch, you can bind red fruit jelly with sago, which are small grains of starch, usually made from potatoes. The sago is placed in the liquid to be thickened and boiled for a quarter of an hour until the grains are soft and transparent. First the fruits can be added and briefly heated.

Category:

Vegetable garden