How to cook fragrant and healthy raspberry jelly. Raspberry jelly from a caring hostess

Raspberries are loved not only for their taste, but also for their unique aroma. Jelly rolled up from raspberries for the winter will remind you of summer in the cold. The berry is rich in vitamins and has useful substances that help fight colds, which is especially important in the autumn-winter period.

Raspberries are eaten raw, and various preparations are also prepared for the winter.

Features of making raspberry jelly

There are some secrets that you need to pay attention to when preparing blanks:

1. Raspberry is a very tender berry. Collection must be carried out in dry weather. Pick only firm and ripe berries. Overripe raspberries will fall off the bush.
2. The berry is of medium jelly, so gelatin or pectin must be added to make jelly.
3. Raspberries are not washed before cooking.

How to choose berries

If you plan to purchase raspberries on the market, you need to carefully examine the berries. They should be a rich crimson color, dry and resilient, have a pleasant aroma. If the berries give off a sour or fermented smell, then most likely they were picked a long time ago or they are already overripe.

It would be useful to know the place for picking berries. You can use a dosimeter to check the level of radiation.

Raspberries do not require special preparation. Before cooking, it is enough to pour it on a towel and remove the leaves.

How to make raspberry jelly at home

There are many ways to make jelly.

A simple recipe for the winter, step by step instructions

Ingredients:

• raspberries - 1 kilogram;
• sugar - 1 kilogram;
• water - 1 glass.

Cooking instructions:

1. Prepare raspberries. Sort and remove small particles that fall into the container during collection. If the raspberries are dirty, you can rinse.
2. Make syrup: place the raspberries in a container, add water and boil over low heat for 5 minutes.
3. Strain and add sugar. Boil for an hour.
4. Remove the foam as it forms.
5. Pour a few tablespoons of jelly into a cup and cool. This is required from do to check the readiness of the workpiece. If the jelly hardens, it's ready.
6. Pour into appropriate containers and seal tightly.
7. Let cool at room temperature.

"Five Minute"

This recipe is unique in that the jelly is prepared very quickly. The taste remains almost unchanged, since a small amount of sugar is required.

Grocery list:

• berries - 1 kilogram;
• sugar - 500 grams.

Cooking method:

1. Sort the raspberries, this must be done if the berry was bought on the market. Do not wash.
2. Fold in an enameled container in layers, sprinkling each layer with sugar.
3. Let stand for 2 hours so that the raspberries release juice.
4. Then heat over low heat.
5. When the raspberries release a lot of juice, strain using cheesecloth or a sieve. In the process, the raspberry seeds are also removed.
6. Bring to a boil over low heat. Boil for 5 minutes.
7. Collect foam.
8. Fill jars with syrup and seal.
9. Turn upside down and cover.

This is an incredibly healthy jam, especially during the cold season.

With agar-agar

This is a useful natural substance that has a beneficial effect on the digestive system.

Ingredients:

• raspberries - 600 grams;
• agar-agar - 1 tablespoon;
• sugar - 400 grams.

Cooking method:

1. Sort the berries and remove the leaves and other small particles.
2. Grind the raspberries using a metal sieve, removing the seeds.
3. Pour the mass into a bowl and pour out the sugar.
4. Boil the sugar filling. To do this, boil the ingredients. Remove the resulting foam.
5. Mix agar-agar powder with sugar. Gradually pour into the boiling mass, stirring constantly.
6. Boil no more than 10 minutes.
7. Divide into containers and roll up.
8. Cover with a blanket and leave to cool.

Seedless

Components:

• raspberries - 1.2 kilograms;
• sugar - 1.5 kilograms;
• water - 2 glasses.

Cooking method:

1. Place the berries in a stainless steel bowl and boil for 20 minutes.
2. To remove the seeds, grind through a sieve or squeeze in gauze.
3. Add sugar to the resulting mass and boil again.
4. Cool down and repeat the process.
5. Check readiness.
6. Pour into jars and seal tightly.

with gelatin

Components:

• berries - 1 kilogram;
• sugar - 1.5 kilograms;
• water - 300 milliliters;
• gelatin - 5 grams;
• citric acid - 5 grams or lemon juice.

Cooking:

1. Pour gelatin with warm water and leave to swell. The exact dosage is indicated on the package.
2. Pour the berries with sugar and let stand for a while.
3. Boil over medium heat for 15 minutes.
4. Introduce citric acid or a few drops of lemon juice and gelatin.
5. Boil for 10 minutes, stirring continuously with a wooden spoon.
6. Pour the boiling mixture into jars and seal tightly.
7. Turn upside down and cover with a warm cloth. Let cool.

With currant juice

Ingredients:

• raspberries - 500 grams;
• currant - 500 grams;
• sugar - 400 grams;
• water - 1 glass.

Cooking method:

1. The jelly is transparent and has a rich color if you take red currants.
2. Sort the raspberries, and wash the red currants together with the twigs.
3. Put everything in a basin, add a glass of water and steam under the lid.
4. The berries will crack from the temperature and give a lot of juice; remove from fire.
5. Cool quickly by immersing the container in cold water.
6. Mash the berries using a crush.
7. After that, strain through a sieve.
8. Boil the juice until the mass is reduced by half.
9. Pour in sugar and mix.
10. Boil, let cool slightly and boil again.
11. Remove from heat and fill prepared container.
12. Seal hermetically.

With cream

Ingredients:

• raspberries - 200 grams;
• sugar - 50 grams;
• gelatin - 5 grams;
• cream 33% - 50 grams;
• powdered sugar - 10 grams.

Cooking list:

1. Pour gelatin with warm water and let stand.
2. Sort the raspberries, squeeze the juice.
3. Heat gelatin in a water bath until completely dissolved and pour raspberry juice into it.
4. Pour into containers.
5. Add the powder to the cream and stir.
6. Pour the cooled jelly with cream and refrigerate.

Without cooking

Raspberry jelly without cooking is a healthy treat that children love very much.

Ingredients:

• raspberries - 1 kilogram;
• sugar - 700 grams.
• gelatin - 5 grams.

Cooking method:

1. Sort the berries and wash. Sprinkle on a towel and let dry.
2. Pour gelatin with water and let it swell. After that, completely dissolve it in a water bath.
3. Squeeze out the juice using cheesecloth folded in several layers.
4. Introduce sugar and wait for it to dissolve completely.
5. Pour juice into containers and refrigerate.

Raspberry jelly is a very fragrant delicacy, in which there is a huge amount of vitamins. You can make it at home just to indulge in a treat for dessert, or prepare it for the winter from summer.

This option will not let you forget the taste of juicy berries, remind you of sunny days and cheer you up.

Raspberry Jelly - General Cooking Principles

Jelly can be made on the basis of berry puree, juice or decoction. It all depends on the recipe used, as well as the amount of raspberries. If there are a lot of berries, then you can cook a rich delicacy with a pronounced taste. If there are just a few raspberries, then it is better to prepare a decoction, you can add other juices and compotes to it, then make jelly from this liquid. The mass can simply be boiled down, as the berries contain gelling agents. But more and more often, the process is being simplified; ordinary table gelatin is used for jelly. The product comes in plates, but is not sold everywhere. It is easier to buy loose powder in bags, it is in every store.

Basic rules for using gelatin:

1. The product must be strictly measured, the amount indicated in the recipe is taken. You can take into account the ratio with the liquid indicated in the instructions.

2. Fill gelatin with cool water or room temperature.

3. Gelatin needs time to swell. It is in the instructions. Even instant products need to stand for 7-10 minutes, and simple ones even more.

4. It is undesirable to boil gelatin, the exception is preparations for the winter. After cooking, the gelling ability of the product decreases.

5. Jelly is never frozen, it will only ruin it. To harden, simply keep in the refrigerator for several hours. The exact time depends on compliance with the technology, the amount applied, and the temperature.

After preparation, gelatin is combined with a liquid jelly base and heated. If the dessert is intended for immediate consumption, then only slightly warm it up. Then the mass is laid out in molds or poured into one large bowl, left to harden.

Raspberry jelly for dessert

The recipe for a simple raspberry jelly that can be prepared for dessert. Here you can use fresh or frozen berries, which allows you to make a delicacy at any time of the year.

Ingredients

100 g of raspberries;

400 ml of water;

10 g of gelatin;

30 g of sugar;

1 pinch vanilla (optional)

Cooking method

1. Pour 40 ml of water, mix with loose gelatin. It is important to use liquid at room temperature. If the water is hot, lumps will immediately appear. Set aside gelatin, withstand the time indicated on the package.

2. Mix raspberries with the remaining water, put on the stove, boil for a couple of minutes after the liquid boils.

3. Strain the broth, grind the berries through the same sieve. Throw away the bones and films.

4. Add granulated sugar to the raspberry broth, stir. In general, the amount of sugar and its sweetness can be adjusted to your liking. Put a small pinch of vanilla, stir again.

5. Gelatin is already swollen by this point. Just transfer it to the hot mass, stir. If the base has already cooled down, then put it on the stove and heat it up a little over low heat. All clots should dissolve.

6. Pour the syrup with gelatin into molds, bowls or vases, you can just use glasses. Makes three full servings.

7. Leave in the refrigerator for three hours. When serving, you can put a few raspberries on top, garnish with a mint leaf.

Raspberry jelly for the winter without gelatin

A recipe for a bright and appetizing preparation for the winter. For it, you can use the softest, mashed berries, as well as the juice accumulated at the bottom. The main thing is to sort everything out, take out the spoiled raspberries. If the berries are no longer fresh, they are given with wine, then they cannot be used for winter harvesting.

Ingredients

1 kg of raspberries;

100 g of water;

3 grams of citric acid;

1 kg of sugar.

Cooking method

1. Put the clean berries in a saucepan, add granulated sugar.

2. Thoroughly knead everything with a pestle. No need to leave, as is done when cooking jam, immediately send to the stove.

3. Bring to a boil over low heat so that all the sand is dissolved. Then boil for 30 minutes.

4. Cool the raspberry jam, rub it through a sieve, remove all the seeds.

5. Return the resulting puree to the stove.

6. Dissolve citric acid in water. Pour a spoonful into the future jelly, each time bringing to a boil. Boil for another quarter of an hour.

7. While the mass is being prepared, you need to steam the jars, scald the sealed lids with boiling water.

8. Pour the jelly into prepared jars, roll up, put away for storage. In a cool place, the mass will become thicker.

Raspberry jelly for the winter with gelatin

Of course, jelly without gelatin is very tasty, tender, but the consistency does not always turn out the way it should. Usually, the delicacy simply resembles confiture, it can even be smeared on bread. For those who want to make thicker raspberry jelly for the winter, this recipe is suitable.

Ingredients

1 kg of raspberries;

700 g of granulated sugar;

30 g of gelatin;

1 tsp citric acid;

250 grams of water.

Cooking method

1. Pour gelatin with water, use 150 grams for now, for this amount of powder it will be enough. Set aside, let it stand and swell.

2. Transfer the berries to a saucepan, add granulated sugar, stir and mash a little so that the juice comes out. Due to the addition of gelatin, there is less sugar than berries.

3. Put the raspberries on the stove, boil until soft. Since the berries themselves are very tender, ten minutes is enough.

4. Strain the liquid, wipe the rest of the berries. Throw away the excess.

5. Screw the sweet mass onto the stove, boil for another ten minutes.

6. Add citric acid diluted with hot water, cook for another five minutes.

7. Introduce swollen gelatin. Stir. Cook jelly for another ten minutes, but now turn on the fire to the lowest setting. The mass should not gurgle and actively boil. Just warm it up thoroughly.

8. We prepare the jars in advance: steam or fry in the oven, warm in the microwave, pouring a little water. Cover the lids with boiling water.

9. Pour the jelly while it is hot, the consistency is liquid.

10. Quickly roll up jars, turn over. As soon as the raspberry delicacy has cooled down, you can put it away for storage.

Raspberry and cream jelly

A variant of the most delicate jelly dessert, which is prepared with cream. Gelatin is ordinary food, cream with a fat content of 33%.

Ingredients

150 g raspberries;

200 ml of water for berries;

40 g of sugar;

150 g cream;

21 g gelatin;

3 art. l. powdered sugar;

90 ml of water.

Cooking method

1. Separate 14 grams of gelatin, pour 60 ml of water into it, leave to swell. Also combine 7 g of gelatin and 30 ml of water.

2. Boil the berries with prescription water, boil for a minute, wipe through a sieve. Add granulated sugar.

3. Boil the raspberries again, put the swollen 14 g of gelatin, stir and remove from heat after dissolution.

4. Pour the raspberry syrup into portions, filling only halfway. Put in the refrigerator for an hour.

5. Whip cream with powder. Add vanilla to taste.

6. Melt 7 g of swollen gelatin. You can put it in a water bath or warm it up a little in the microwave. Pour in the cream while continuing to whisk.

7. Spread the cream over the raspberry jelly on top. Can be squeezed through a pastry bag with a nozzle.

8. Put the dessert for another 2-3 hours in the refrigerator, let it completely harden.

Raspberry jelly with berries

A variant of a delicious treat with whole berries inside. The dessert is also prepared on gelatin, but with raspberry juice. You can mix it with the juice of apples, oranges, other fruits or berries.

Ingredients

300 ml of raspberry juice;

150 g of berries;

15 g of gelatin;

2 tbsp. l. Sahara;

30 ml of water.

Cooking method

1. Mix water and gelatin, add 30 ml of juice, let the mixture swell.

2. Add granulated sugar to the remaining juice, dissolve.

3. Sort the berries, rinse and dry.

4. Melt gelatin, combine with juice.

5. Pour a layer of jelly into the mold, half of the syrup should go. Send for 20 minutes in the freezer. The jelly won't freeze, but it will set a little on top.

6. Take out the form, spread the raspberries.

7. Spoon over the raspberries. Do not add quickly, as the bottom layer is not strong enough yet. Carefully pour the remaining syrup, refrigerate for two hours.

Raspberry and orange puff jelly

It is best to collect such jelly in wide glasses without a pattern. Through the transparent glass it will be possible to appreciate the beauty of the dessert.

Ingredients

250 ml of orange juice;

150 g raspberries;

20 g of gelatin;

260 ml of water;

Sugar to taste.

Cooking method

1. Divide gelatin in half, pour 30 ml of water into each part.

2. Boil raspberries in a glass of water, wipe or simply squeeze the juice through gauze. Sugar to taste.

3. Add one part of gelatin to hot raspberries, dissolve.

4. Pour 1.5-2 cm of raspberry broth into each glass. Put in refrigerator.

5. Melt the second part of the gelatin. Combine with orange juice. If it is not sweet enough, you can add granulated sugar.

6. Take out the raspberry jelly, which has already frozen, pour a layer of orange juice. Re-place in the refrigerator.

7. As soon as the orange layer hardens, pour the raspberry broth again.

8. The number of layers and their thickness is arbitrary, the main thing is to let them harden a little so that the liquids do not mix.

If there is gelatin in the plates, then its amount is the same as indicated in the recipe. It is simply soaked in cold water, which is not taken into account in the recipe. And the liquid that is there is simply added to the puree or syrup. The soaked plates are taken out of the water, added to the total mass, dissolved.

As with jam, it is important to remove the foam that forms when raspberries boil. This is especially true in preparations for the winter. Rubbish, air accumulates in the foam, it reduces the shelf life of the treat, spoils its appearance.

Raspberries go well with mint leaves and lemon balm, you can add a few pieces to the weld, but do not put in jars.

In addition to gelatin, agar-agar can be used to thicken the mass, it is sold in the departments for confectioners, the dosage is indicated on the package.

Calories: Not specified
Cooking time: Not indicated

Bright and delicious raspberry jelly, the recipe of which I suggest you read, as if specially created for a cozy summer evening. It's so nice, sitting on the veranda of the dacha with a portion of such a dessert, to talk with your family about anything. Just sit and enjoy the summer, the warmth, the company of your loved ones and the delicious delicacy that is so easy to prepare.

To make jelly with raspberries you will need:

- raspberries (fresh or frozen) - 400-500 g;
- purified water - 300-500 ml;
- granulated sugar - 4-5 tbsp. l. (taste);
- instant gelatin - 15-20 g.

Recipe with photo step by step:

1. If the berries are frozen, then defrost them. Fresh - just rinse, let drain. Set aside some raspberries (about 100 g). Put the rest of the raspberries in a bowl. Add sugar. A little vanilla can be added to regular sugar if desired. Or pour seeds from half a vanilla pod into the future jelly.

By the way, with this berry it turns out simply breathtaking.

2. Fill with purified water. Not necessarily boiled, just filtered.




3. Put on medium heat. Bring to a boil. Stirring occasionally, cook for about 10-15 minutes. Strain the raspberry broth and let it cool slightly. Cake is not involved in the recipe, so it can be eaten or thrown away.




4. Pour some raspberry broth into a separate container. Pour in the gelatin. Wait for it to swell. On low heat, heat the raspberry-gelatin mass until it becomes homogeneous. Strain through the smallest strainer so that not a single grain of gelatin spoils the delicate taste of raspberry jelly. Add the dissolved gelatin to the rest of the raspberry broth.






5. Put the previously set aside fresh raspberries into jelly molds. I like to make raspberry jelly (as, in principle, any other) in silicone molds, because it is very convenient to take out a finished treat from them.




6. Fill with still liquid jelly. Cool completely and refrigerate for several hours until completely set. Once the raspberry jelly has set, prepare a large bowl of hot water. Dip the jelly molds in the water for a few seconds. Remove and invert over plates or saucers. Silicone molds can be turned out slightly, so the delicacy will “pop out” even more easily. Decorate the dessert with fresh berries and mint. By the same principle, you can make jelly from other berries or fruits.

Raspberry jelly for the winter, a simple recipe for which is easy to find in any culinary publication, is a great treat for winter tea parties. It is prepared in various ways with the addition of gelatin, gelfix, agar agar, or without the addition of gelling agents at all.

How to make raspberry jelly?

Raspberry jelly for the winter is a delicacy that can be served as an independent dessert. It can also be spread on bread or eaten with tea. In the preparation of jelly, there are some nuances that can be dealt with without problems, given the recommendations below.

1. Berries for jelly must be whole, without signs of damage and spoilage.
2. If raspberries are from their own plot, then it is preferable to collect them in dry weather.
3. In order for the jelly to thicken, sugar and berries must be in a ratio of at least 1: 1.
4. If gelling agents are used in the recipe, less sugar can be taken.
5. Jelly can also be prepared with seeds, but it will turn out to be more tasty and tender if you first free the raspberries from them by grinding the berries through a sieve. Alternatively, you can make jelly from berry juice. Then the raspberries are simply passed through a juicer.

Raspberry jelly for the winter "Five Minute"

Raspberry jelly for the winter "Five Minute" is very easy and quick to prepare. The main difficulty here is to wipe the berries through a sieve, but this is not at all difficult to do, because after boiling they turn into mashed potatoes. It is better to store raspberry jelly prepared according to this recipe in a cool place.

Ingredients:

• raspberries - 1 kg;
• granulated sugar - 1.2 kg.

Cooking

1. Raspberries are placed in a saucepan, the berries are crushed well with a pusher and put on the stove.
2. Boil over low heat for 5 minutes after boiling.
3. Slightly cooled mass is rubbed through a sieve.
4. The resulting mass is again placed on fire, granulated sugar is added, stirred well and boiled for another 5 minutes.
5. Hot raspberry jelly for the winter without gelatin is laid out in sterile jars and immediately corked.

Raspberry jelly with gelatin is not cloying, but rather sweet and sour. Very little sugar is used here, because there is gelatin, thanks to which the mass will definitely harden. It is only important to remember that the mass with gelatin cannot be boiled. As soon as the first bubbles appear on the surface, the stove is turned off.

Ingredients:

• raspberries - 800 g;
• water - 800 ml;
• sugar - 6 tbsp. spoons;
• instant gelatin - 3 tbsp. spoons.

Cooking

1. Raspberries are rubbed through a sieve.
2. Water is mixed with sugar and brought to a boil.
3. Add the remaining cake, bring to a boil and boil for 2 minutes.
4. Strain the broth through a sieve and add gelatin to the liquid and stir.
5. Pour in raspberry puree, bring to a boil and pour into prepared sterile containers.

Raspberry jelly with agar-agar for the winter

Raspberry jelly for the winter is a simple recipe and is prepared with the addition of a thickener in the form of agar-agar. To prevent the jelly from becoming too sweet, lemon juice is added to it if desired. At first, the mass remains liquid, this is normal, as it should be. It will thicken up after it cools completely.

Ingredients:

• raspberries - 1 kg;
• sugar - 750 g;
• lemon - 1 pc.;
• agar-agar - ½ teaspoon.

Cooking

1. Raspberries are placed in a saucepan and kneaded with a crush until juice is released.
2. Place the dishes on the stove and boil for 10 minutes over low heat.
3. Pass the mass through a colander to get rid of the seeds. This step can be skipped if they are not a hindrance.
4. The juice of one lemon, agar-agar is added, the mass is simmered for about a minute, and then the jelly is poured into sterile containers and sealed.

Yellow raspberry jelly is prepared according to the same principle as red raspberry jelly. In this recipe, jelly is prepared with the addition of gelatin, so if the berries used are sweet, you can put less sugar. The blank is bright yellow. On the winter table, she will definitely be a welcome guest, reminiscent of a sunny summer.

Ingredients:

• yellow raspberries - 1 kg;
• granulated sugar - 700 g;
• gelatin - 30 g;
• water - 250 ml;
• citric acid - 1 teaspoon.

Cooking

1. Gelatin is poured into 150 g of water.
2. The berries are covered with sugar, kneaded, put on the stove and boiled for 10 minutes.
3. Strain the mass through a sieve.
4. Put the puree back on the stove and boil for 10 minutes.
5. Add citric acid diluted in a small amount of water and boil for 5 minutes.
6. The swollen gelatin is introduced, stirred until it dissolves, the mass is brought to a boil, poured into prepared jars and sealed.

Currant and raspberry jelly for the winter, a simple recipe of which is presented below, is a delicacy that is not only very tasty, but also healthy. In this case, the preparation is made from the juice of berries, which is not boiled, but only brought to a boil. It will not be possible to save on sugar here, because if you put less of it, the mass will not thicken as it should, and jelly will not work.

Ingredients:

• raspberry juice - 2.5 cups;
• blackcurrant juice - 2.5 cups;
• granulated sugar - 1.2 kg.

Cooking

1. Both types of juice are poured into the pan and sugar is added.
2. While stirring, bring the mass to a boil and immediately pour currant and raspberry jelly into prepared sterile jars.

Jelly from, a simple recipe of which is presented below, is prepared with the addition of orange juice and zest. It turns out it is unusually tasty and very fragrant. If you use zest, then it must be peeled off in a very thin layer, without affecting the white layer. It is most convenient to do this with a fine grater. If desired, a little more cinnamon can be added to this jelly.

Ingredients:

• raspberries - 1 kg;
• sugar - 350 g;
• large orange - 1 pc.;
• gelfix - 1 sachet.

Cooking

1. The sorted raspberries are placed in a saucepan and heated to a boil.
2. Cover the pan and leave the berries to steam for about 10 minutes. And then pass them through a sieve.
3. Return the puree to the pan, add orange juice, zest if desired, add gelfix with sugar and boil for 2-3 minutes with a slight boil.
4. Raspberry jelly is poured hot into sterile jars and immediately sealed.

Seedless raspberry jelly for the winter, a simple recipe of which is presented below, will be perfectly stored even without a cellar in a city apartment. The workpiece stands well for a long time and does not explode due to the fact that it uses a lot of granulated sugar, and then the mass is also boiled for a long time.

Ingredients:

• raspberries - 1 kg;
• granulated sugar - 1.2 kg;
• water - ¾ cup.

Cooking

1. The sorted and washed raspberries are poured with water and boiled for 15 minutes after boiling over low heat.
2. The resulting mass is ground through a sieve, returned to the pan, pour sugar, bring to a boil and boil for about an hour.
3. The readiness of the jelly is checked as follows: a drop of the boiled mass is dripped onto a chilled saucer. If the drop solidifies immediately, then the jelly is ready.
4. Raspberry jelly for the winter, pitted, is poured into sterile jars and sealed.

Raspberries with the addition of a thickener in the form of agar-agar are prepared incredibly quickly and simply. The main thing is to turn natural berries into juice. The easiest way to do this is with a juicer. In jelly, a maximum of useful substances will be preserved, because the juice is only brought to a boil, and not boiled.

Ingredients:

• agar-agar - 1.5 teaspoons;
• raspberry juice - 3 cups;
• granulated sugar - 50 g.

Cooking

1. Agar-agar is mixed with sugar and poured into boiled raspberry juice.
2. Stir well until the sugar crystals dissolve.
3. The mass is poured into prepared jars and corked.

You can cook without the use of granulated sugar at all. In this case, the addition of a gelling agent is mandatory. It is necessary to store such a workpiece in a cold place. After adding gelatin, the mass is not boiled, it is heated at the lowest possible heat for 5 minutes, and then poured into jars and corked.

Ingredients:

• raspberries - 1 kg;
• gelatin - 30 g;
• water - 250 ml.

Cooking

1. Gelatin is poured into 150 ml of water.
2. The berries are poured with the rest of the water and boiled for 5-7 minutes, the mass is rubbed through a sieve, the cake is thrown away, and the resulting juice is poured back into the pan.
3. Swollen gelatin is introduced and simmered for 5 minutes on minimum heat.
4. Raspberry jelly is laid out in prepared jars, corked and put away in the cold for storage.

Raspberry jam as jelly for the winter can be prepared without heat treatment. To do this, you just need to chop the berries, grind through a sieve to get rid of the seeds, and then mix the resulting puree with sugar. Store such a workpiece exclusively in a cold place. When warm, the jelly will ferment very quickly.

Raspberry jelly is not only a tasty, but also a healthy dish, loved since childhood, because raspberries are just a storehouse of elements valuable to the human body, raspberry jelly can be prepared both from fresh berries, and using frozen or canned ones and enjoy a wonderful delicacy all year round. year.

How to make raspberry jelly.

Rich in pectin content, having the ability to thicken the dish without the addition of gelatin and regardless of the recipe chosen, there are general steps for its preparation.

Any fruit and berry jelly is a canned food, which means that the first necessary action before cooking is washing and sterilizing the jars for the finished dish. The raspberry product does not require any separate recommendations for preparing containers for preservation; it is enough to boil the jars for 15 to 20 minutes and dry thoroughly.

Let's start making raspberry jelly

In parallel with boiling the container for raspberry jelly, you can start washing the berries. You can get juice from berries the old fashioned way: squeezing it from softened fruits. If you have a blender or juicer, the process will be greatly simplified.

After the juice for raspberry jelly is ready, you should start making berry puree. To do this, boil the raw materials over low heat for ten minutes, without covering the pan with a lid, then increase the heat to medium and continue cooking until the remaining berry lumps are completely softened.

Careful filtering of the resulting food through several layers of gauze is an important point for obtaining pure nectar without the presence of berry sediment or stone waste.

Now it's time to sweeten the semi-finished product. You need to add sugar to the puree at the rate of 1 to 1, depending on which raspberries are used to make jelly: fresh, thawed or canned. If there is no need for the sweetness of products, you can reduce the sugar dose, but do not go beyond the proportion of ¾ sweetener to 1.

After adding granulated sugar, the mixture must be boiled in order to completely dissolve the sugar in the dessert. This process should take place over low heat, with control and constant stirring of the puree. Bringing the food to a boil, it must be cooked for another 5 minutes, observing the consistency. After dissolving the sugar, reduce the fire to the very minimum and boil the dish for 10-15 minutes, not allowing the product to boil. If there is no possibility of constant monitoring of the process, it can be carried out on a steam bath.

Mandatory check whether the cooked raspberry jelly thickens

The next step is to check the thickening of the semi-finished product for raspberry jelly. To do this, scoop up the mixture with a spoon and, lifting it higher above the pan, pour the almost ready raspberry jelly back. The duration of further cooking depends on the viscosity at this stage. If the raspberry jelly substance is not jelly at all and is too liquid, it is worth continuing cooking, remembering that hot food always thickens a little when cooling. Having brought the jelly to the desired consistency, it can be poured into sterile jars.

If desired, raspberry jelly can be consumed the next day, jars can be closed with plastic lids and stored in the refrigerator.

Popular recipes for making raspberry jelly.

1. The most common proportion of ingredients for the most delicious raspberry jelly is:

• Juice - 200 ml.
• Sugar - 350 gr.

2. Dessert for the festive table in the form of raspberry jelly can be prepared quickly, but with the help of gelatin.

• Fruit juice - 200 ml.
• Sugar - 100 gr.
• Boiled water - 1 glass.
• Gelatin - 10 gr.

Dilute the thickener in cold water and leave for one hour to swell. Then drain the rest of the liquid and add 50 g of boiling water. Mix the gelatin mass with berry juice and sugar, stirring the product thoroughly. Pour into beautiful glasses or special forms, raspberry jelly remains only to thicken. To move the finished result to a plate, the container should be slightly heated in hot water and carefully turned over on a saucer.

3. Jelly from frozen raspberries.

• Raspberries - 350 gr.
• Sugar - 5 tbsp. spoons.
• Gelatin - 25 gr.
• Lemon juice - 2 tbsp. spoons.

Defrost raspberries and strain, dilute the resulting juice with boiled water. Dilute the gelatin content in water and leave for 5 minutes to swell. At this time, the nectar should be sugared, and bring the dish to a boil over low heat. Remove raspberry jelly from heat and add swollen gelatin, stirring until completely dissolved. The final stage is the addition of lemon juice and pouring into molds.

4. Jelly from canned raspberries.

• Jam - 400 gr.
• Sugar sand - 200 gr.
• Water - 4 glasses.
• Gelatin - 50 gr.

To prepare jelly, raspberry jam must be mixed with boiling water, stirred and strained. Liquefy gelatin in water and let it brew for 60 minutes. Pour sugar into the diluted jam and boil the syrup for ten minutes over low heat. Cool the finished product to 40 - 50 degrees and mix it with a thickener, mixing the ingredients thoroughly. Pour into molds and refrigerate. Bon appetit, enjoy the extraordinary taste of raspberry jelly, now you know how it can be prepared at any time of the year.
You can also cook many delicious and varied dishes from raspberries.