Jelly shots from Ruou Son Tinh
Pick your favourite Ruou Son Tinh flavour to accompany your jelly shot, but don’t omit the lemon juice, you’ll need it to set the jelly.Ingredients:
- 4 cups Ruou Son Tinh (1 liter/1000ml)
- 1/2 cup (120ml) lemon juice
- 6 cups (1000 grams) granulated sugar
- 180 ml fruit pectin
Preparation:
Step 1: Place the wine, lemon juice, and sugar in a large pot and bring to a boil over high heat. Stir slowly and constantly with a large spoon.
Step 2; Keep on the boil for one minute.
Step 3: Remove from heat, then stir in pectin until ingredients are thoroughly combined, skimming off any bubbles or foam. Stir at a slow pace to prevent bubbles from forming.
Step 4: You’ll need several small, heat resistant jars to fill with the jelly liquid. Use a funnel to pour the jelly mixture into them when combined.
Step 5: Leave to cool completely at room temperature, then cover and refrigerate for 12 – 24 hours until firm. The jelly will keep in the refrigerator for up to 2 months, if you can stop yourself from eating it.
Note: Avoid freezing.
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