Big on Quality, Lidl on Price
Rhubarb & Raspberry Jelly

The recipe was added to the favourites.

Show favourites

The recipe was removed from the favourites.

Show favourites

An error occurred. Please try again.


200 g g Raspberry Raspberry
800 g g Rhubarb Rhubarb
1 tbsp tbsp Lemon Juice Lemon Juice
2 tbsp tbsp Raspberry Liqueur Raspberry Liqueur

Rhubarb & Raspberry Jelly

This recipe was liked

This recipe was disliked

An error occurred. Please try again.

19 min


1.Peel rhubarb and cut into pieces. 2.Boil with 500 ml of water and cook gently for about 10 minutes. 3.Add frozen raspberries and cook for another 5 minutes. 4.Add fruits with liquid to a juice cloth and drain, then squeeze out, collecting the juice.5.Mix the collected juice with lemon juice, measure 750 ml (possibly fill with a little water) and mix with preserving sugar in a tall pot. 6.Bring to a boil and cook with stirring for 4 minutes bubbly. 7.Add the raspberry spirit and fill the jelly immediately to the brim with hot rinsed glasses. 8.Close well and turn 5 minutes on the lid. Then turn over and let cool.

Additional Requirements: Glasses/Jars for your Jelly.