How to cook raspberry jelly. Fragrant kissel from raspberries

The other day I really wanted jelly. Usually I cooked it from purchased bags and briquettes, but finally I decided to make it in a normal human way. One good person suggested to me the proportion, and today I still prepared jelly, but not thick, so that you can drink it. This is exactly what my husband and I love. You can’t even imagine how proud I was of myself until it dawned on me that jelly is a rather elementary dish and it will not be difficult for anyone to cook it.

Kissel turned out to be watery and easy to drink, moderately sweet. It can be prepared from any berries, including frozen ones.

The number of products is given for 2 glasses:

• 250 gr raspberries
• 1.5 cups water and 1/3 cup for starch
• 1 tbsp Sahara
• 1 tbsp starch

We put the berries, sugar in a saucepan, fill it with water and put it on medium heat. Bring to a boil and keep on fire for 5-7 minutes:

Then we filter the broth through a sieve and get a pure saturated color drink:

Now dilute starch in cold water (1/3 cup):

We send it to the drink, put on fire and bring to a boil. Here you need to be careful, do not leave the jelly, otherwise he will take advantage of your inattention and run away, then you will have to wash the stove. After boiling, remove the pan from the heat and cool:

Recipe raspberry jelly:

In July, raspberries become so ripe that they themselves fall into the palm of your hand. So, it's time to cook raspberry jelly. Ruby berries are filled with sweet juice, so very little sugar is put in the jelly.

The berries are placed in a sieve, put under running water.

Then the raspberries are poured into a deep bowl, crushed with an immersion blender.

Thick raspberry juice is filtered through a sieve, the bones should not fall into the jelly. It turns out a thick beautiful raspberry mass.

Sugar is poured with water, put on fire. The syrup is brought to a boil.

Starch is diluted in 150 ml of cold water. Stir to remove all lumps.

The raspberry mass is poured into a saucepan with sugar syrup, the jelly is boiled for 5 minutes.

Starch dissolved in water settles very quickly to the bottom of the dish. Before pouring starch water into the jelly, it is re-stirred, achieving uniformity. This method of introducing starch into jelly allows you to completely avoid "lumpy". The starch solution is poured in a thin stream, while the raspberry jelly is stirred with a large wooden spoon.

Boiling time will determine the thickness of the jelly. If you need to get a dessert with a moderate density, then it is boiled for 3 minutes. Such jelly can be drunk by lowering a wide cocktail tube into a glass. Each subsequent minute of boiling significantly changes the structure of the raspberry liquid. The “five-minute” jelly becomes so thick that you can eat it with a spoon. Thick chilled jelly, as a rule, is served in bowls, planting roses of whipped cream on top. When jelly is boiled for 7-10 minutes, then jelly can envy its density.

If you want to make frozen raspberry jelly, then reduce the amount of water and add 1/3 teaspoon of citric acid. Freezing always leads to a partial loss of taste and color of the product, and lemon is a universal helper, it restores the optimal balance of sugar and acid.

Fragrant raspberry jelly is ready!

Cooking jelly from fresh raspberries. Recipe #1

Ingredients:

• 60 g starch;
• water - 1 l + 150 ml;
• fresh raspberries - 1 cup;
• sugar - 200 g is enough

Practical part

1. Pour 1 liter of water into a saucepan. We put on fire and wait until the liquid begins to boil.
2. We wash the berries with running water. Be sure to remove the stems. We send the raspberries to a pot of boiling water. Pour in the required amount of sugar. We reduce the fire to a minimum. Our berry-sugar mass should then 5 minutes.
3. Pour starch into a dry glass. Pour 150 ml of cold water there. Stir until starch is completely dissolved.
4. What are the next steps? Pour starch into a saucepan in a thin stream. Do not forget to stir. Cook for 2-3 minutes. We remove the dishes from the stove.
5. The resulting delicacy is poured into bowls, cooled. Now boldly proceed to the tasting of the drink.

Kissel from fresh berries. Recipe #2

Grocery set:

• water - 800 ml + 200 ml;
• 200 g fresh raspberries;
• starch - no more than 75 g;
• regular sugar - 150 g.

Cooking process

Required Ingredients:

• potato starch - enough 2 tbsp. l.;
• 200 g of frozen raspberries and cherries;
• sugar - 4-5 tbsp. l.

detailed instructions

Step #1. Where do we start? We take the berries out of the freezer. Weigh 200 g of raspberries and cherries. We wash our berries with tap water. We remove the stems. But the bones of cherries can not get. After all, they will not allow the berries to boil.

Step #2. Place cherries and raspberries in a bowl. Fill with cold water (1.2 l). Set fire to medium. We are waiting for the liquid to boil. Reduce the fire to a minimum. Now the berries should cook for 15-20 minutes. At the end of the process, add sugar - first one spoon, try, put another spoon. If you prefer sour drinks, you can use lemon juice.

Step #3. We have prepared berry compote. Now we turn it into jelly. To do this, we filter from the berries. Add 2 tbsp. l starch. As a result, we get a jelly of medium density. Pour it into mugs or bowls. Serve the drink with colored cocktail tubes. The glass can be decorated with a circle of lemon.

This recipe for raspberry jelly involves getting a high-calorie, but not heavy drink for the stomach. It is served warm or cold. It all depends on the time of year.

Raspberry jelly recipe for kids

Grocery list:

• water - 2 glasses;
• raspberry jam - 100 g is enough;
• starch - 1 tbsp. l.

Cooking

1. Cover the cup with a double layer of gauze. We begin to spread the jam little by little. This is done in order to avoid grains getting into the jelly. They are not needed there. We also make sure that the gauze does not sag.
2. We squeeze the jam. Discard the remaining bones in the gauze.
3. For 2 glasses of water, we recommend taking 1 tbsp. l starch. It must first be diluted in cold water. If this is not done, then the drink will not work for us.
4. Pour strained raspberry jam into a pot of boiling water. We are waiting for the liquid to begin to boil. Now, in a thin stream, pour the diluted starch into the saucepan. Stir the ingredients to prevent lumps from forming. When the jelly boils, turn off the fire and remove the pan from the stove. Let the drink cool completely.

Raspberry jelly for children is tender and extremely tasty. It can be served with crackers or cottage cheese casserole. We wish your kids bon appetit!

We talked about whether from starch, as well as fresh or To make the drink fragrant and tasty, certain points must be taken into account. Below are some helpful tips and tricks:

• To prevent the formation of a film on the surface of the finished jelly, it is necessary to sprinkle it with powdered sugar.
• Corn starch has a lower density than potato starch. Therefore, we take it 2 times more.
• Do you need clear jelly? Then choose A matte-colored dessert obtained from corn.
• Not only fresh and frozen berries can act as the basis for jelly. Some housewives use dried fruit decoctions, syrups, milk and juices.
• Starch must be diluted in cold or cool water. After all, under the influence of high temperature, the product begins to curl. And the drink will turn out with unappetizing lumps.

Finally

Choose any raspberry jelly recipe and proceed to the practical part. Using different amounts of starch (from 1 to 3 tablespoons), you can prepare a fragrant drink or thick dessert for your household.

Today for the smallest gourmets we offer to cook some delicious summer
- raspberry dessert . Although the raspberry season may have already passed, jelly from raspberries for children
can also be prepared from frozen fruit. Instead of this berry, you can offer your baby strawberry jelly. Real revelation! Try the same. Tasty!

Prepare the necessary products:

• Half a glass of raspberries
• 1 glass of cold mineral water
• an incomplete teaspoon of potato starch
• a pinch of granulated sugar
• a few mint leaves

Necessary utensils: sieve and spoon, bowl, pan, cup, teaspoon.

Step 1. Peel the raspberries and rinse thoroughly under running water. If it is frozen, you need to put it on the bottom shelf in the refrigerator until it melts. Do not leave frozen fruits and berries on the table. Although it will take more time to prepare the jelly, the fruits will retain their taste and nutritional value, and the jelly will turn out tastier. Also, when defrosting in warm water and outside the refrigerator, harmful microorganisms are exposed.

Step 2. Set aside a few whole berries. Place the rest of the raspberries in a sieve and crush with a spoon, and wipe it through the sieve. Get rid of the seeds this way.

Step 3. Boil ½ cup of water in a saucepan. Stir potato starch thoroughly in the second half of the water.

Step 4. When the water boils, add the pureed raspberries. Then, with constant stirring, gradually add water with starch.

Step 5. The mixture is vigorously stirred until it boils. Season with sugar to taste. Then reduce the heat and cook, stirring, until it thickens.

Step 6. Serve when cool, garnish with whole berries and mint leaves.

Video recipe

Raspberry jelly is a delicious, thick, viscous refreshing drink with a rich taste and aroma of raspberries. A simple and easy-to-make treat that the whole family will love. Made from a minimum number of ingredients, the drink has a natural bright raspberry aroma and a very seductive taste that captivates both warm and chilled. Quite thick already when hot, as it cools, the raspberry jelly solidifies even more, turning into an appetizing, radiant, soft ruby ​​\u200b\u200bjelly. It turns out almost two dishes in one - a drink and a refreshing dessert, and each option tastes great in its own way. Try it!

In order to make raspberry jelly, you will need the following ingredients.

Measure the raspberries and sugar into a saucepan.

Pour in 900 milliliters of cold water, mix everything well and bring the mixture to a boil over high heat.

When the water boils, reduce the heat so that the water is constantly boiling gently, and boil the mixture for 5-7 minutes, so that the raspberries give off their aroma and taste.

Then strain the mixture, rub the berries through a sieve or squeeze to remove all the seeds.

Bring the resulting raspberry broth back to a boil.

In a separate container, combine 100 milliliters of cold boiled water with starch and mix thoroughly so that no lumps remain.

Raspberry jelly, prepared according to the proportions indicated in the recipe description, turns out to be thick and, when chilled, resembles soft jelly. If you prefer medium thick jelly, add 2 tbsp. starch per 1 liter of water, and, accordingly, 1 tbsp. starch - if you prefer liquid jelly.

Immediately before adding to the raspberry broth, the mixture of water and starch must be thoroughly mixed again. When the raspberry broth boils, reduce the heat to a minimum, and constantly stirring the broth, pour in the starch diluted in water in a thin stream. The mixture will begin to thicken almost immediately.

Increase the heat to medium and, stirring constantly, bring the mixture to a boil. When the mixture boils again, turn off the heat. In order to prevent the formation of a film on the surface, sprinkle the cooling thick jelly with 2-3 pinches of sugar.

Raspberry jelly is ready! Serve warm or chilled depending on your preference. Bon appetit!