Ingredients
Scale
- 250g strawberries
- 250g cherries, pittet
- 250g black currant
- 200g raspberries
- 300ml red wine
- 1 stick of cinnamon
- 60g tapioca pearls
- 150g sugar
Instructions
- Wash the berries, remove all blossom roots and stalks. Let drain. Pit the cherries and cut the strawberries in half (quarter bigger ones). Set all aside.
- In a saucepan heat up the wine together with the cinnamon and tapioca pearls and bring to a boil. Reduce heat and let simmer until the pearls have dissolved.
- Remove the cinnamon, add the sugar and turn the heat up again. Stir until the sugar has dissolved. Add the fruits and let cook for about 2 minutes. Remove from the heat and let cool down completely. The fruit jelly tastes the best, when stored in the fridge over night.
Notes
- Enjoy cooking!
Nutrition
- Serving Size: 4