Raspberry jelly for the winter. Raspberry jelly is a bright, fragrant, summer, affordable pleasure! Recipes for making raspberry jelly for the winter and just for dessert

Raspberry jelly is an excellent dessert. In winter, with such a delicacy, they not only drink tea, but also use it for colds as a medicine. Everyone knows that raspberries are the best diaphoretic. You can also add raspberry jelly to baked goods. If you love such a delicacy, but have not yet had the experience of preparing it, “Popular about Health” will tell you how to cook such a jelly for the winter. We will look at several recipes, including making jelly without cooking, the five-minute recipe.

jelly recipe

The list of ingredients for a treat: raspberries and sugar (per kilogram), and we also need quite a bit of water - 100 ml. If you want the delicacy not to lose its color brightness, then you can also include a teaspoon of citric acid in this list.

Be sure to use fresh raspberries. When you have collected it, it is advisable to start preparing fragrant jelly immediately or within a maximum of 10 hours. It is from fresh berries that the most fragrant jam, jam or jelly is obtained. Rinse the fruits using a colander. Be sure to dry the berries, all moisture must drain.

Then you need a medium-sized saucepan, we send 100 ml of water to it, which needs to be boiled. Throw in the raspberries and stir. Cook for just 2 minutes, so that the fruits become very soft. Having removed the container from the stove, we take a pusher and crush the berries. Now you need a sieve lined with gauze (fold at least three layers) and a clean bowl. We transfer the berry mass into a sieve and grind with a spoon. All pitted pulp should be in a clean bowl. The remaining cake is squeezed out by hand.

Set a bowl of raspberry gruel on fire, add sugar and acid. Bring to a boil while stirring. Then remove the foam, otherwise the dessert will turn out cloudy, not transparent. Boil the jelly for 30-40 minutes until it thickens. At this time, you can sterilize the dishes in which the jelly will be stored in the winter. Divide the finished delicacy into jars, cork.

Prepare raspberries without cooking for the winter!

This recipe will significantly reduce the cooking time of the product and will not take much effort from the hostess, since the winter preparation in this case is prepared without cooking.

Ingredients: raspberries and granulated sugar - per kilogram; pectin - 10 g.

We sort the raspberries, wash them, dry them. We place the berries in a sieve fresh, crush and grind. The resulting slurry is placed in a saucepan, put on fire, adding sugar. While the liquid boils, constantly stir it so that the sugar dissolves faster. As soon as the mass reaches a boil, remove the foam and detect for 3 minutes. After this time, gradually add pectin mixed with sugar (1 tablespoon). Stir the jelly again to dissolve the additive. Remove the saucepan from the heat after 2 minutes. Pour the hot treat into clean containers, roll up.

Note. Although the recipe for raspberries is called "no cooking", the product must still undergo minimal heat treatment. In this case, after boiling the berry mass, we cook it for 5 minutes, and do not boil it for 40 minutes. A five-minute heat treatment does not contribute to the thickening of the mass, therefore pectin, which has gelling properties, has been added to the product.

Completely no cooking

Raspberry jelly can be prepared without cooking at all, but in this case, again, you will need a gelling component - either pectin or gelatin. The raspberry mass with sugar is simply brought to a boil, then a food additive is introduced into it, after a minute the stove is turned off, and the berry mass is corked. The disadvantage of such a blank is that it will have to be stored in the refrigerator, otherwise the jelly will ferment.

Recipe for making raspberries "five minutes"

Ingredients: raspberries 1 kg; gelling sugar (pectin concentration 1:1) - 1 kg.

We wash the raspberries, grind through a sieve, getting rid of the seeds. The resulting juice with pulp should be about 850 grams. We put it on the stove, wait for it to boil and remove the foam. Add gelling sugar. Boil the jelly for exactly 5 minutes. In the allotted time, sugar will completely dissolve and then you can start twisting.

Recipe for harvesting for the winter "five-minute" No. 2

If you were unable to get gelling sugar, then use another five-minute recipe for cooking. It uses regular sugar. The jelly will thicken in this case due to the cooking technology.

All the ingredients are the same - raspberries and sugar in equal amounts, if desired - citric acid (1 tsp). Process the berries as described above, grind. Put the berry mass with sugar on the fire. After boiling, wait 5 minutes and turn off the burner. The next day, repeat the five-minute boil. On the third day, do the same again. Cook for 5 minutes and pour the delicacy into jars, twist. You have prepared five-minute jelly.

Each recipe uses only sterilized jars and lids. Proper processing will help preserve raspberry jelly for a long time. To prevent the banks from swelling, check the quality of the twist by turning the containers over. In the same position, leave them to cool, wrapped in warm clothes.

As you can see, there are a lot of options for harvesting raspberry jelly - choose the technology that seems less troublesome and reliable to you. In any case, the dessert will turn out to be insanely tasty and fragrant, and most importantly - healthy.

If you like raspberry jelly for the winter, then I will share with you a simple recipe for making it without sterilization. If the raspberries are not digested, the color of the jelly will turn out to be bright ruby, and the consistency will be thick.

In winter, raspberry preparations will help to cope with colds and flu, this is the most useful jam that is easy to prepare at home.

It will take 60 minutes to prepare. From the ingredients indicated in the recipe, 4 cans of 0.65 l will be obtained

Ingredients:

raspberries - 2 kg;
sugar - 2.5 kg.

How to make raspberry jelly for the winter

We sort out the raspberries, remove the spoiled berries, stalks and leaves. Pour cold water into the basin, pour salt at the rate of one teaspoon of salt per liter of water. We place the berries in a saline solution, leave for 10 minutes. If there are raspberry beetle larvae in the berries, they will float to the surface.

Then we throw the raspberries on a sieve, rinse with running water.

We place clean berries in a saucepan with a wide thick bottom, lightly press down with a spoon or potato masher so that the juice stands out.

We put the saucepan on the stove, close the lid and bring the berry mass to a boil over medium heat, cook for 15-20 minutes.

Rub the hot raspberries through a fine sieve. If the bones still pass through the cells, you can additionally strain the resulting syrup through cheesecloth.

Nothing bad will happen if a few raspberry seeds get into the jelly, the texture will be more varied.

We mix the rubbed mass with granulated sugar, mix until the sugar is completely dissolved and put the saucepan on the fire again.

Boil the jelly over low heat for 15-20 minutes, shake and shake the dishes so that the foam gathers in the center. We remove the foam with a spoon.

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We sterilize jars for jelly over steam, put the lids in boiling water.

Pour the hot raspberry jelly into warm jars and cover with a clean cloth or cheesecloth to let it cool to room temperature.

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!

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.

Traditional winter recipe

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.

Components:

Raspberries - 2 kg;
Sugar - 1 kg.

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.

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.

How to make raspberry jelly for the winter without cooking

Components:

Raspberries - 1 kg;
Sugar - 2 kg.

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.

"Five-minute" - convenient, fast and simple

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.

Components:

Raspberries - 1.5 kg;
Sugar - 1.5 kg.

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.

We also suggest that you find out that there is nothing complicated in canning technology. See for yourself!

Any person can make an unusually delicious watermelon peel jam at home if you use the recipes from So no longer throw watermelon peels in the trash.

And there are ways to cook compote from rhubarb.

Notes from experienced housewives

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.

Before boiling, you can grind the workpiece through a sieve. This will greatly speed up and facilitate the process of making raspberry jelly for the winter, since filtering the cake through cheesecloth is a rather laborious task.

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!

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.

Raspberry jelly for the winter. Raspberry jelly is a bright, fragrant, summer, affordable pleasure! Recipes for making raspberry jelly for the winter and just for dessert

How to make raspberry jelly for the winter

Traditional winter recipe

How to make raspberry jelly for the winter without cooking

"Five-minute" - convenient, fast and simple