Raspberry jelly is a recipe for an amazing preparation for the winter. Simple recipes for raspberry jelly with and without cooking for the winter, with seeds and "Five Minute

Step 1: prepare inventory.

First of all, we prepare all the equipment with which conservation will be prepared. We wash it under warm running water from any kind of pollution, for this purpose it is worth using any detergent that contains a minimum amount of chemicals, the most ideal option is ordinary baking soda, it will wash off any dirt.

Then we pour boiling water over small dishes, and sterilize jars and lids in any convenient way, which you can learn more about by clicking on this link. After we cover the countertop with a kitchen towel, put jars and a bowl with sterilized lids on it and proceed to the next step.

Step 2: prepare the raspberries.

We shift 1.5 kilograms of sorted raspberries into a colander and rinse it under a thin stream of cold running water from dust and any other kind of pollution.


After we leave the berries in the same container for 7 – 10 minutes to drain off any remaining liquid. Then we throw them into a deep pan and crush with a crush until a homogeneous liquid mass.

Step 3: Boil Raspberries.

Now we turn on the stove to an average level, put a pan with raspberries on it, pour it into a container 100 milliliters clean water and bring the liquid to a boil. After boiling, boil the raspberries for 5 minutes, remove the pan from the stove, put it on a cutting board and let the berry mass cool slightly. Don't turn off the stove!

Step 4: Grind the raspberries.

Then we install a sieve with a fine mesh on the surface of a clean pan and wipe the berry mass through it, helping ourselves with a wooden kitchen spoon. We don’t throw away the cake; it can be used to make compote or jelly, and add 1 kilogram of granulated sugar to the pan with raspberry juice.

Step 5: Cook raspberry jelly without gelatin.

After that, we reduce the temperature of the stove to the lowest level and put a pan on it with a mixture of sugar and raspberry juice. We arm ourselves with the same wooden spoon, and, stirring the berry mass, boil it for 40 – 50 minutes. Periodically, using a slotted spoon, remove white foam from the surface of the thickening liquid.


After the required time has elapsed, we check the viscosity of the jelly, drip 2-3 drops of the mixture onto a dry plate, if the drop spreads, continue to cook the jelly for another 5 – 10 minutes, and if it does not spread, then it's time to start conservation.

Step 6: Canning Raspberry Jelly Without Gelatin

We alternately install a wide-mouthed watering can on each sterilized jar and, helping ourselves with a ladle, pour hot raspberry mass over them. We fill the containers so that no more than 1 centimeter of free space remains to the level of the necks. With the help of tongs for conservation, we place a metal screw cap on each jar, and close them tightly so that there are no gaps. We turn the jars upside down, wipe them with a damp kitchen towel, put them on the floor, cover them with an old woolen blanket and cool the workpiece without sudden changes in temperature for 12 days. After we clean the preservation in a cool, well-ventilated place, for example, in a pantry, basement or cellar.

Step 7: serve raspberry jelly without gelatin.

Raspberry jelly without gelatin is served at room temperature in dessert vases or in portions in rosettes. As an addition to this yummy, you can offer crackers, cookies, rolls, cheesecakes or fresh homemade bread with butter.


Very often, such jelly is used in baking, for layers of cakes, pastries, as an addition to ice cream, soufflé or creams. The texture of raspberry jelly without gelatin turns out to be of medium density, slightly elastic and very tender. Enjoy!

Bon appetit!

In the same way, you can cook jelly from cherries, strawberries, cranberries and currants.

In order to get crystal clear jelly, you can grind it through a sieve 2 times and then repeat this process but with sterile gauze.

In order for the raspberry jelly to turn out to be denser and thicker, the amount of granulated sugar must be increased by 500 grams.

Sometimes 1 sachet of vanilla sugar is added to this type of jam, this spice complements the aroma of the finished dessert. Also introduce 1 - 2 tablespoons of lemon juice if the raspberries are too sweet and require a little sourness.

We all know about the benefits of raspberries, especially during the cold winter, when a cold overtakes us, and in combination with medicines, it will quickly put us on our feet.

There are a number of recipes for how to prepare these berries with the maximum preservation of all vitamins. If you want a smooth, pitted jelly, use pectin or gelatin.

In the first case, you need to add more sugar and berry juice. The second way is for lovers of a less sweet taste.

Raspberry jelly is suitable for hot pancakes or pancakes, they can be poured on top of a cottage cheese casserole or simply spread on toast. It will be no less tasty as a filling for croissants or rolls.

The classic way to make raspberry jelly without any additives. It, of course, is not as thick as the store, but it does not contain unnecessary chemicals.

And here is the step-by-step instruction that must be followed to get a wonderful treat at the exit. Carefully wash the jars and be sure to sterilize by placing them in the oven tray with water and setting the special function.

You can use the old method of boiling - put a glass container on the spout of a bubbling kettle.

Grind the berries in a blender or grind through a colander. Transfer to an enameled bowl and bring to a boil over low heat, stirring regularly so as not to burn.

Set aside, let cool and strain the whole mass through cheesecloth so that not a single gram of pulp gets in and there is pure juice.

Pour the berry juice back into the bowl and stir in the sugar in batches. The fire should be moderate so that it does not seethe and jump out of the dishes. Do not move far from the stove, stir so that a bitter burnt taste does not appear.

Raspberries are a very tender berry that does not require long cooking.

It is enough to boil it for ten to fifteen minutes, set it aside, cool it and put it on the burner again for five to seven minutes.

While stirring with a spoon, lift the mass up and, pouring the jelly back, look at the consistency: if it suits you, you can distribute it among jars and cork.

Keep in mind that after the final cooling, the mass will become even thicker.

Some housewives adhere to the tendency to preserve berries and vegetables without heat treatment, justifying this with a greater likelihood of preserving the benefits of the product. There is some truth in this, and therefore there are several recipes for preserving raspberry jelly without boiling.

We sort out the berries, remove the spoiled ones and place them in a large container. In no case do not wash raspberries, otherwise they will be saturated with moisture and lose most of their benefits. We fall asleep with sugar and puree the berries using an ordinary wooden crush.

You can use a more convenient way - to kill with a blender with a submersible nozzle or twist it in a meat grinder, but vitamins are also lost from the contact of fruits with metal.

We lay it out in sterile jars, sprinkle a one-centimeter layer of sugar on top so that the workpiece does not deteriorate, thus making a cork from oxygen penetration and close it with a plastic lid.

Put the raspberry jelly in the refrigerator.

In this method, the most important thing is to store only in a cold place and be sure to observe the proportion of berries-sugar, otherwise there is a big risk that the jelly will ferment.

This raspberry jelly for the winter received this name due to the speed of its preparation.

Even the most inexperienced, novice hostess will be able to prepare it for the winter. You just need to have the desire and a set of products.

Sort the raspberries from the debris, immerse them in cold water for just a few minutes and carefully remove them with your palms or a slotted spoon. Lay out on a towel and let dry.

When excess moisture comes out of the berries, transfer them to a bowl and cover with a dense layer of sugar without gaps.

Leave for four to five hours. When you see that the raspberries have completely absorbed the sand and the juice comes out, put on the stove and bring to a boil. Boil for literally five minutes.

Wash the jars thoroughly in advance and place in a large container, fill with water and boil for ten minutes.

Spread raspberry jelly “Five Minute” to the eyeballs and tighten with sterilized iron lids, plastic ones will not work.

Wrap the inverted jars in a thick blanket and leave to cool completely.

After that, place in the basement, pantry, in any dark, cool room.

Any person can make an unusually delicious watermelon peel jam at home if you use the recipes from this article. So don't throw watermelon rinds in the trash anymore.

And here are ways to cook compote from rhubarb.

Raspberry jelly is ready for use one and a half to two months after preservation, during this period it will thicken enough and be saturated with a rich aromatic smell and taste.

You should not use spoiled berries, it is better to immediately process them into compote, otherwise there will be a possibility of fermentation and mold growth on the surface of the jar.

If you follow all the technologies and sterilize the container, then the jelly from these berries can be stored in the basement for more than one or two years.

Look carefully at the raspberries during picking. It may contain bugs with an unpleasant odor that spoil the aroma and taste of the dish.

We hope you enjoy our recipes. Good luck with your preparations, dear hostesses!

Raspberry jelly can be prepared not only with gelatin and serve it for dessert - you can prepare this fragrant delicacy in the season for the winter. The recipe for raspberry jelly, which I will share with you today, will pleasantly surprise you with its simplicity and accessibility, and the finished product with delicious taste, wonderful aroma and jelly-like texture.

It must be said that the peculiarity of this raspberry jelly recipe for the winter is that we will cook it not with simple, but with gelling sugar. Due to this, the heat treatment time is reduced significantly - only a few minutes for cooking. As a result, berry puree is not digested, the original color and taste of fresh raspberries are preserved, and the finished delicacy eventually turns into real jelly.

In addition to white granulated sugar, gelling sugar contains pectin and citric acid. Pectin is a natural thickener, gelling agent, which is obtained from raw materials of plant origin (usually fruits). Thanks to its properties, the thickening of jams and jams occurs much faster, thereby preserving more taste, aroma and health benefits in ready-made dishes.

From the indicated amount of ingredients used, 3 jars (with a capacity of 500 milliliters each) of fragrant raspberry jelly and 1 more incomplete jar are obtained. After a few days of storage, the jelly acquires the necessary consistency: it becomes thick, gels and keeps its shape. If you put an open jar in the refrigerator, the jelly will become even thicker.

Ingredients:

Cooking step by step with photos:

To prepare a fragrant and delicious raspberry jelly for the winter, take fresh raspberries and gelling sugar. Take their number at your discretion, but keep the proportions. Gelling sugar, which contains a natural thickener - pectin, I have in a concentration of 1: 1, that is, 1 kilogram of sugar is used for 1 kilogram of berries. There are also other types - 2:1 and 3:1 - with them, the blanks are less sweet and more liquid. 1 kg of fresh berries gives approximately 800-850 grams of pitted mashed puree (yield depends on the maturity of the raspberries and the thoroughness of processing).

Since I pick raspberries and sort them out by berry myself, I never wash them. If you are not sure about the berries, sort them out and soak them in cold saline for about 5 minutes so that debris and insects float to the surface, then rinse the berries in cold running water and dry. Place the raspberries in a suitable bowl.

Since the jelly will be homogeneous, we need to get rid of the seeds. To do this, wipe the raspberry puree through a sieve.

The more actively you work with a spoon or spatula, the more seedless raspberry puree you will get. The cake should be practically dry. Do not throw it away: fill it with boiling water, mix, strain, add sugar-honey to taste and you will get a delicious and healthy raspberry compote.

We put it on the fire and, stirring, let it boil. Let the berry mass gurgle for a couple of minutes, after which, in a thin stream with constant (!) Stirring, pour gelling sugar into it.

Cook the raspberry jelly, stirring, for a couple more minutes - when the sugar is completely dissolved, the mass boils slightly for just another minute. Do not forget to remove the foam - it is not needed in the finished jelly, as it will make it cloudy.

In advance, be sure to prepare jars and lids for raspberry jelly. Each hostess has her own favorite method, and I do it in the microwave - I wash the jars (0.5 liter in volume) in soda solution, rinse and pour about 100 ml of cold water into each. I steam in the microwave at the highest power for 5 minutes each. I boil the lids on the stove for about 5 minutes. Pour the finished sweet treat into pre-prepared jars.

Fragrant raspberries! Thanks to its taste, it allows you to show culinary imagination, the flight of which is unlimited. Marinades and sauces are prepared from this berry, desserts are made and added to main dishes. Today we want to offer you a recipe for raspberry jelly, and in several variations. Such winter harvesting will allow you to enjoy the taste and benefits of these fruits for a long time.

Good harvest of raspberries? This is a great excuse to make fragrant jelly!

Recipes

The most popular berry for jelly is raspberries. In addition to the wonderful aroma, it has many useful qualities, the presence of which it owes to its composition. These fruits will increase immunity and help the body cope with colds, eliminate sore throats, coughs and lower body temperature during fever.

There are quite a few recipes for raspberry jelly. All of them are easy to prepare and will not require a lot of time or labor from the hostess. When preparing such a dessert, it is not at all necessary to use gelatin - the mass will reach the required consistency due to pectin and juice. Although it is worth noting that when using a gelling agent, it will take less time to cook. And in order to finally understand in which embodiment the best delicacy is obtained, it is necessary to cook both one and the second.

No gelatin

First of all, we will consider a recipe for raspberry jelly for the winter without gelatin. This delicacy will be a continuation of fragrant homemade preparations. As a rule, for and jam it is necessary to choose only the best berry. For jelly, you can use the same rejected material.

On a note! Of course, rotten fruits will not work. In this case, the use of crushed berries is allowed!

Prepare ingredients:

• raspberries - 1 kg;
• sugar - 1 cup;
• water - 200-220 ml;
• citric acid - 2 g.

Cooking process.

1. We put the washed berries in a saucepan and knead them with a wooden pestle.
2. Adds water and mix.
3. We put the container on the stove, turn on the fire and bring the berry mass to a boil.
4. We remove the noise, reduce the heat to the minimum mark and continue to cook for 10 minutes.
5. After the specified time, turn off the gas supply and let the mixture cool at room temperature.
6. Now you need to get rid of the bones. To do this, grind the cooled mass through a fine sieve.
7. We return our base for jelly to the pan, add sugar and again bring everything to a boil, without stopping stirring.
8. We boil the mass for 40 minutes, constantly removing the noise with a wooden spatula.
9. Before turning off the gas supply, add citric acid and mix everything.
10. Pour the finished jelly into prepared clean jars, close the lids and send for storage.

with gelatin

In raspberry jelly with gelatin, all the appetizingness of fresh berries is preserved. This thickener will make the dessert more dense. In addition, the use of this substance can significantly reduce the time of heat treatment of berries, and this increases the benefits of the finished product.

Prepare ingredients:

• raspberries - 1 kg;
• sugar - 1.5 kg;
• water - 300-330 ml;
• gelatin - 5 g;
• citric acid - 5 g.

Cooking process.

1. First you need to soak the gelatin in water. Its temperature should be about 20-25 ° C - you can always find the proportions on the package. Set the gelatin aside for a few minutes to swell.
2. We put the berries in a saucepan, add water and sugar.
3. Bring the contents of the pan to a boil and remove the noise with a wooden spoon.
4. We reduce the gas supply to the minimum mark and cook the jelly for 25-30 minutes.
5. Remove the mass from the heat, add citric acid, swollen gelatin and mix everything thoroughly.
6. Pour the dessert into sterile jars, close the lids and leave for a day at room temperature.
7. On the second day, conservation can be transferred to the cellar.

1. Store raspberry jelly in small containers as it dries out quickly after opening the jar.
2. The stickiness of the jelly will be preserved for a long time only if you do not shake and mix it.
3. To prevent sugaring and fermentation in a jar, pick up a treat with a dry, clean spoon.

Delight your loved ones with incredibly tasty and very healthy raspberry jelly. This fragrant delicacy will certainly take one of the main places in the list of your homemade recipes. Cook with pleasure and be healthy!

All materials on the site are presented for informational purposes only. Before using any means, consultation with a doctor is MANDATORY!

Fruits and berries

Description

Raspberry jelly for the winter- an alternative to all kinds of jams and marmalades, if they are already boring to you or you have simply already prepared them in sufficient quantities. To prepare such a rather unusual delicacy, we need the most standard ingredients and jelly, or agar-agar. This ingredient is used to thicken and harden the jelly, otherwise the whole dish will lose its original meaning. During the preparation of such a dessert, we will not use water, so its taste will be very concentrated and berry. Raspberries will also retain their unique aroma, and after solidification, it will manifest itself even more strongly.

A distinctive feature of any jelly in general, and raspberry in particular, is that the workpiece is very light and tender. All the same jams will be overly sweet and thick, while jelly will have a certain summer effect. Many people know store-bought jellies in bags that need to be brewed. However, not only do they not carry a bit of naturalness in themselves, they often smell not the way they should. That is why we recommend using a step-by-step recipe with a photo and preparing completely natural and healthy raspberry jelly at home on your own. In the process of cooking, we will remove the small seeds from the berries, so that the delicacy will turn out completely smooth. Let's start cooking raspberry jelly with gelatin for the winter.