Raspberry jelly for the winter - a simple recipe for delicious preservation. How to make raspberry jelly for the winter

One of my favorite winter raspberry recipes is jelly. No, of course - it's very tasty, but the bones that come across in it sometimes spoil the pleasure a little. That is why I really like seedless raspberry jelly for the winter. And I must confess to you that I do not like long recipes - I always want to do everything quickly and easily.

And in this regard, such a preparation is more than suitable for me: raspberry jelly for the winter has a simple recipe that you don’t have to mess with in the kitchen for a long time. Don't expect it to be straight marmalade that you can cut with a knife, not at all. But the raspberry jelly prepared according to this recipe will keep its shape perfectly. In its composition you will not find any gelling additives - only raspberries and sugar, in equal proportions.

But thanks to a certain way of adding sugar to raspberry juice, raspberry jelly for the winter turns out to be quite thick and very beautiful. For a morning toast with a cup of aromatic coffee, this blank is just perfect! You can also use this jelly in baking, as a filling for pies, for example. If I have interested you, then I will be happy to tell you in more detail how to make raspberry jelly for the winter.

Ingredients:

• 1 kg of raspberries;
• 1 kg of sugar;
• 2 teaspoons of lemon juice;
• 100 ml of water.

How to make raspberry jelly for the winter:

We sort out the raspberries, remove the leaves, twigs and sepals. For the preparation of jelly, you can choose raspberries of different sizes, crushed. We remove only the rotten and with a wormhole. We put a small portion (about 0.5 kg) of raspberries in a colander and lower it into a container of cold water. We take out the colander from the water and leave the raspberries in it for 10 minutes so that the glass is excess moisture. If you have raspberries from your own garden, you have not processed them with anything, you can not wash them.

To prepare jelly, you should take a stainless steel pan with a thick bottom. In an enamel pot, the jelly will stick to the bottom and burn. Pour water into a saucepan and add raspberries.

We put on a small fire and bring to a boil under the lid. Boil the raspberries over low heat under a lid for 5-10 minutes, until all the berries are boiled.

We throw the raspberries into a fine-mesh colander and grind it. If there is no fine-mesh colander, you can grind the raspberries through a sieve or strain through cheesecloth. The main thing is that the raspberry seeds do not get into the jelly.

Pour the raspberry juice into a saucepan and put on fire.

On high heat, bring the juice to a boil, add lemon juice and 1/5 of the sugar (ie 200 g). Mix and cook for 5 minutes. Then add sugar again, mix and cook. So cook until all the sugar is poured into the raspberries.

Continuing to cook raspberry jelly over low heat, collect 1 tablespoon of jelly and pour onto a plate. Place the plate in the refrigerator. If after 5 minutes the jelly hardens, it is ready. So, it takes about 30 minutes to boil the jelly. If the jelly does not harden, continue to cook for another 5 minutes, check again. But usually after 30 minutes of cooking, the jelly freezes perfectly.

We take foam.

Wash jars for jelly thoroughly with water and soda and sterilize. We also wash the lids with soda and boil for 4-5 minutes. We wipe the prepared jars and lids dry. We fill the jars with jelly, to the very top.

We cover the jars with jelly with gauze or a napkin so that dust does not get into it, and leave it for a day.

To prepare jelly, and even for the winter, it is not at all necessary to buy powder mixtures, moreover, you can not even use gelatin, agar-agar or pectin to thicken the juice of berries.

Today we will teach you how to cook jelly based on natural ingredients, without various artificial additives. There will be several recipes, so please be patient. Everyone will get this delicious dessert!

General principles of preparation

To make jelly, you will need not only raspberries and their sweetener, but also containers in which you put it all, as well as lids. After all, these containers need to be closed with something. We advise you to select the smallest jars for such a bookmark so that it is convenient to serve the jelly in portions. Believe me, it is not very convenient to get it out of a 3-liter jar.

After you have purchased the containers, they must be prepared for work. To do this, they first need to be thoroughly washed, first with detergent and water, and then replace the first component with soda. Washed containers must be rinsed with running water, then sterilized.

You can sterilize in the microwave, oven, and also on the stove in boiling water. In the first two cases, you will need already washed jars. They must be placed inside the device for a quarter of an hour at maximum power and at one hundred degrees Celsius, respectively. The third case involves the usual boiling of containers in water.

Raspberry jelly for the winter without heat treatment

Cooking time

calories per 100 grams

We are ready to share interesting flavors with you! Now we will cook raspberry jelly without cooking. That is, everything will be quick and as simple as possible.

How to cook:

Tip: if the berries are not ripe enough, you should increase the amount of sugar.

Quick option - five minutes

We offer you a raspberry jelly recipe in five minutes! This is very fast, given that natural jelly is usually boiled for forty minutes or more.

How long is 30 minutes.

What is the calorie content - 202 kcal.

How to cook:

1. Pour water into a saucepan and add sugar, put on the stove, turn on medium heat;
2. Stirring, ensure that the crystals are completely dissolved;
3. While the future syrup is boiling, you need to think about the berries. They must be sorted out so that spoiled fruits, crushed or any other bad ones do not get into the jars;
4. If the raspberry is clean, you can work with it further, if not, you need to rinse it;
5. In order to wash the berries, they must be put in a colander and lowered directly with it several times into a container of water. It can be a bowl, for example;
6. Next, dry the fruits a little and place them in boiling syrup;
7. While stirring, bring the mass to a boil again;
8. Cook for five minutes on high heat;
9. After that, the mass is immediately poured into banks, rolled up and sent "under a fur coat."

Tip: Use cane sugar instead of regular sugar. It will turn out unusual and tasty!

Unconventional raspberry jelly recipe

Here is a raspberry jelly recipe that does not contain gelatin. Amazing, right? Let's read, watch and learn as soon as possible to try the result faster!

How much time - 1 hour and 40 minutes.

What is the calorie content - 180 kcal.

How to cook:

1. Raspberries must first be sorted out, then put the berries in a bowl;
2. If necessary, raspberries can be pre-washed gently under a thin stream of water so as not to damage the delicate berries;
3. Next, we will act rather strangely. It is necessary to take a pusher and crush all the fruits into the most homogeneous puree;
4. Pour the resulting mass into a saucepan, put it on the stove;
5. Pour water, stir and turn on medium heat;
6. Let the mass boil, then cook for five minutes, stirring;
7. Grind the resulting sweet mass through a sieve or wait until it cools completely and squeeze through gauze to get pure juice;
8. Add sugar to it and place back on the stove;
9. Stirring, cook the mass for 50-60 minutes;
10. If a white foam begins to appear on the surface, it must be removed;
11. After the time has elapsed, pour the hot jelly into jars, roll up the lids with a key - and you're done.

Tip: If you are worried that the jelly will spoil quickly, add a little citric acid.

Easy treat in a slow cooker at home

If you are the proud owner of a multicooker, then everything will go more than smoothly. The main thing is to properly handle the device and get excellent raspberry jelly.

How much time - 2 hours.

What is the calorie content - 210 kcal.

How to cook:

1. In the slow cooker, immediately set the “Multi-cook” mode, the temperature is 170 degrees Celsius;
2. Pour sugar immediately and pour water;
3. Close the lid and wait until the mass becomes syrup;
4. After that, cool it down a bit;
5. During this time, carefully sort out the raspberries, remove the stalks, twigs and leaves;
6. Next, place the berries in a sieve or colander and lower them into a container (in a bowl, for example) with cold or at least cool water;
7. Repeat several times to wash out all the dirt;
8. Pour water into a bowl and add salt there, dilute it;
9. Lower the berries along with a colander for ten minutes;
10. After that, get the raspberries, rinse in clean water a few more times;
11. Pour clean berries into a slow cooker for syrup, close the lid and cook jelly for one hour;
12. When the time has passed, add citric acid, mix and cook for another twenty minutes;
13. The resulting mass can be poured into jars, closed and put away in heat for a long and proper cooling.

Tip: For flavor, use cloves or cinnamon.

"Berry Delight" pitted

If you do not like seeds in raspberry jam, we will offer you jelly from the same berry, but without seeds! Surprised? Save yourself this unique recipe.

How much time is 2 hours and 10 minutes.

What is the calorie content - 225 kcal.

How to cook:

1. Place the berries in a saucepan, pour water and put the dishes on the stove;
2. Turn on the fire and let the mass boil;
3. From this point on, cook for about 15-20 minutes, not forgetting to stir;
4. When time passes, remove from heat and cool, otherwise it will be impossible to work further;
5. Further work is that the sieve, colander or any bowl must be covered with gauze, pour the cooled mass into it;
6. Next, you need to manually squeeze it all out to get pure raspberry juice, and subsequently pitted jelly;
7. To get pure juice, you can also use a sieve. Just grind everything with a spatula or an ordinary tablespoon;
8. Return the juice to the saucepan, and, in turn, put it on the stove, pouring sugar;
9. Turn on the fire and again bring the mass to a boil, without ceasing to interfere;
10. Cook, stirring vigorously, for one hour. This is necessary so that the jelly does not burn to the bottom of the container or its walls;
11. Pour the finished jelly, roll up and put under a warm blanket.

Tip: Instead of a blanket, use jackets, sweaters and warm blankets.

If you're still worried that your jelly won't set, add just a little bit of gelatin, agar agar, pectin, or baking soda at the end of the boil. Mix and pour the mass into jars. If added at the beginning of cooking, any of the ingredients will lose their properties.

To make jelly tastier, you can supplement its taste and aroma with spices. It can be cloves, star anise, nutmeg, cinnamon, cardamom, vanilla and so on. The more original you come up with, the tastier the result will be.

Raspberry jelly in jars for the winter is definitely something new that you should definitely try. Heed the advice! Prepare jellies from fresh, juicy, sweet berries to get the result as close to the original as possible. You'll like it!

Raspberry jelly is a tasty and fragrant winter treat made from bright summer berries. It is extremely easy and quick to prepare raspberry jelly, but this sweetness will disappear even faster on winter evenings with hot tea. Such a raspberry dessert can be served with tea, used as a layer for pies and cakes, added to panna cotta and cheesecakes.

You can make jelly from one raspberry, or you can add currants or gooseberries. All these berries contain the pectin component, which helps the jam turn into elastic jelly. But the preparation of this wonderful preparation for the winter also has its own nuances.

What should be raspberry jelly

The preparation of such a treat has its own secrets and criteria. You need to stick to the recipe and proportions so that the jelly becomes exactly the dessert that you want to get. Properly prepared jelly has the following criteria:

• homogeneous elastic consistency;
• clean and bright color;
• clear structure;
• pleasant aroma and taste.

Raspberry jelly without thickeners

Such jelly will turn out to be less dense, since it does not contain gelatin, but it is perfect as a filling for cakes, as a sauce for pancakes and as an independent dessert. This is a jelly option for those who like soft and pleasant gelled jam.

Ingredients:

• water - 250 ml.
• raspberries - 1 kg
• citric acid - 0.5 tsp
• sugar - 250 g

1. Mash the berries with a large spoon or masher.
2. Pour water over raspberries and mix well.
3. Send the mass to the fire until it boils, then remove the foam from the jam and cook for about 10 more minutes over low heat.
4. Let the jam cool down and carefully grind through a sieve.
5. Boil the resulting juice with sugar for about an hour, removing the foam.
6. When the jelly becomes thick, add the acid and remove the jelly from the heat. Pour the hot mass into sterilized jars.
7. Leave the jars open until the jelly thickens and cools completely. Next, close the jars with lids and send to the refrigerator.

Quick preparation of jelly for the winter

Such a jelly recipe includes the use of not ordinary sugar, but gelled sugar, which makes the jelly elastic, dense and very beautiful. The jelly keeps its shape and is perfect as a layer for panna cotta or cold desserts.

Ingredients:

• Raspberries - 1 kg
• Sugar - 1 kg

1. Puree the raspberries with a blender, then puree with a sieve or gauze.
2. Put the pitted raspberry puree on the fire until it boils.
3. After a couple of minutes of boiling raspberries, pour the gelled sugar in a stream, constantly stirring the mass. The foam must be removed so that the jelly is not cloudy.
4. Cook the jelly for a few more minutes and remove from heat.
5. Pour jelly into steamed jars and close with lids.
6. We turn the jars upside down and wrap them with something warm.
7. When the jelly has completely cooled, we send it to a cold place.

Raspberry-currant jelly

Raspberry-currant jelly is much richer in taste and brighter in color. This jelly becomes more fragrant and dense in consistency.

Ingredients:

• raspberries - 1.5 kg
• red currant - 1 kg
• sugar - 1.5 kg
• water - 100 ml.

1. Pour the berries with water and send to the fire, cook until they are boiled soft - about 10 minutes.
2. Mash the berries with a crush and rub through a sieve or gauze to get rid of the seeds.
3. Add sugar to the mass, mix well and cook over low heat for about an hour.
4. Put the jam in jars, roll them up with lids and wrap them with a blanket. Then send to the refrigerator.

Raspberry confiture

Jelly according to this recipe will come out elastic, appetizing, and raspberries will remain whole and beautiful.

Ingredients:

• raspberries - 1 kg
• water - 300 ml.
• sugar - 1.5 kg
• gelatin - 5 g
• citric acid - 15 g

1. Mix gelatin with water according to the instructions and leave to swell.
2. Pour raspberries with sugar, add water and cook over low heat for about half an hour, stirring thoroughly.
3. Add citric acid and gelatin to raspberries, cook confiture for another 15 minutes.
4. Pour the finished confiture into steamed jars, close the lids, turn over and wrap until cool.
5. After complete cooling, we send the confiture to a cool place, preferably dark.

Raspberry jelly with gooseberries

This delicacy has a slight sourness and an unusual taste. Pairs well with pancakes and pancakes.

Ingredients:

• raspberries - 1.5 kg
• gooseberries - 1.5 kg
• sugar - 1.5 kg
• water - 300 ml.

1. Pour the berries with water and send to the fire.
2. When the berries start juice and the gooseberries burst, remove the mass from the heat and put the pan in cold water to cool.
3. Mash the cooled berries and grind through cheesecloth or a sieve.
4. Boil the finished puree until half of the liquid has evaporated so that it is thick and dense. Add sugar to berry jam.
5. Cook the jelly for another 10 minutes, then place the hot mass in sterilized jars.
6. Close the lids and send to a dark place for storage.

Raspberry jelly is prepared without much hassle, but you can enjoy it on cold evenings all winter. You can combine raspberries with different berries and even add liquor at the end of cooking - the taste will become richer, and storage will be longer and more reliable. Try different versions of this sweetness and you will definitely find your favorite dessert.

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 tasty 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.