Jelly from fresh raspberries with gelatin. Homemade raspberry jelly - tasty and beautiful

Making raspberry jelly at home is very easy. If you master this recipe, then a delicious and beautiful raspberry dessert will be at your fingertips all winter.

We begin to cook raspberry jelly - a very tasty and beautiful sweet dish and dessert.

Image - Raspberry Jelly

Ingredients: 1kg raspberries, 1kg sugar, 1 glass of water.

How to make raspberry jelly

For this recipe, even rejected for jam is suitable. Pour clean raspberries with water, boil for 2 minutes, strain through cheesecloth.

Add sugar to the resulting juice and boil over low heat for another 40 minutes. Remove foam with a slotted spoon.

For testing, mark 2 tablespoons of jelly on a plate, if it hardens in 10 minutes, the dish is ready.

Ready jelly pour into hot. It is better that the volume of cans was no more than half a liter. Leave until completely dry. A protective film forms over the raspberry jelly. Roll up, clean in a cool pantry or basement.

Photo. Raspberry jelly

Homemade raspberry jelly - delicious and beautiful, you can always use it as a filling for pastries or spread on tea sandwiches if you learn how to make raspberry jelly for the winter.

Raspberry jelly for the winter is made from ripe red raspberries. Almost any berry is suitable for cooking. What is nice about the recipe is that you don’t need to spend a lot of money on sorting and sorting raspberries. But this, as we all know, is one of the most time-consuming processes after harvesting. The exception, perhaps, is very careful gardeners, who, when picking raspberries, get rid of garbage, stalks and leaves. The raspberry fly and the raspberry beetle cause the greatest harm to fresh berries, so there are no unpleasant surprises in this jam, since the berry puree is carefully filtered through a layer of gauze.

I usually get raspberries with "foreign inclusions", so I love this recipe: in less than an hour, without much fuss, you will get several jars of thick and mouth-watering raspberry jelly.

• Cooking time: 45 minutes
• Quantity: 3 cans with a capacity of 350 g

Raspberry Jelly Ingredients:

• 2 kg raspberries;
• 2 kg of granulated sugar;
• piece of medical gauze.

How to make raspberry jelly for the winter.

So, the raspberry is collected. You can’t store these tender berries for a long time, in the refrigerator - no more than a day, if you have lain longer, you will have to prepare raspberry wine.

It is necessary to wash the berries: put in a colander, rinse with running water, leave to let the water glass. We remove visible debris - damaged specimens, branches, leaves, stalks.

We shift the raspberries into a deep saucepan or stewpan with a wide bottom and high walls, put on the stove.

We crush the berry with a potato masher so that it starts up the juice, turn on the big fire, bring the berry puree to a boil, cook for 15 minutes.

We take a colander or a sieve of a suitable size, put a piece of medical gauze into it in one layer, if you add several layers, it will be difficult to strain.

Wipe the slightly cooled puree with a tablespoon, then fold the gauze into a knot, squeeze out the remnants. Inside the bundle, almost all the raspberry seeds, garbage and, “the very ones”, if they were in the raspberries and slipped through unnoticed, will remain. I hope you understand who!

Pour granulated sugar into the raspberry puree and again put the pan on the fire, bring to a boil over moderate heat, boil for 8-10 minutes. This time is quite enough, if you boil longer, then the puree will turn brown.

First, during the boiling process, abundant foam is formed, gradually it disappears. It is advisable to remove the remaining foam with a slotted spoon.

When the finished berry puree boils, there is practically no foam on the surface.

Preparing a container for preserving jelly. Wash jars and lids with dishwashing detergent or soda, rinse with clean water. We dry the dishes in the oven at a temperature of about 150 degrees Celsius.

Pour raspberry jelly into jars, twist tightly, turn over on the lid, wrap with a warm blanket.

When the jars of raspberry jelly have cooled completely, we put them away for storage in a cool place - a basement, cellar or on the lower shelf of the refrigerator compartment. Raspberry jelly for the winter is ready.

By the way, raspberry jelly prepared according to this recipe can be thickened with gelatin, agar, or boiled with gelling sugar. When using any of these ingredients, the amount of sugar can be safely halved.

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.

So, you have harvested a large crop of raspberries. How to save it for the winter? The ideal way is to make jam or jelly from fresh berries. Such a preparation can be done in just half an hour.

How to make raspberry jelly for the winter?

If you have a juicer, your job will be much easier. If it is not there, you will have to grind the raspberries through a sieve by hand and squeeze the juice.

In any case, as soon as you get it, you should measure its amount and then add exactly the same amount of sugar.

The easiest raspberry jelly recipe for the winter looks like this. Take fresh berry juice and sugar in a 1:1 ratio. Mix the two ingredients and boil the composition. Cook on minimum heat for 10 minutes. After that, the product must be poured into jars and cooled. A more detailed recipe is below.

What is important to know

Use only freshly squeezed raspberry juice to make raspberries for the winter without pectin. If you take a frozen one, it will not thicken, and you will get a fresh berry contains pectin in its composition, so additional thickeners are not needed.

You need the following ingredients:

• 5 glasses of freshly squeezed raspberry juice.
• 5 cups (or 1 kg) sugar.

How to do it?

In a dry saucepan, combine raspberry juice and sugar. Heat it over medium heat, stirring frequently, until the sugar has melted.

Increase the heat to high and bring the mixture to a strong boil. This means that the liquid continues to boil even when you stir it. Boil for 10-15 minutes, or until the mixture reaches 101°C, stirring frequently and collecting foam from the top.

Pour winter raspberry jelly into clean jars, cover and cool to room temperature. Store preferably in the refrigerator.

Preparing dishes

You should sterilize the jars by washing them in soapy water and then placing them in boiling water in a large pot. Be sure to put a metal coaster on the bottom before placing the jars, or you can also use a folded cloth towel. Otherwise, the glass will burst from touching the hot bottom of the pan.

Place the lids and rings in the boiling water and turn off the heat. Do not boil them, as this reduces the quality of the sealing rubber.

Raspberry jelly for the winter: step by step instructions for canning

Pour the jam into sterile jars, leaving a free edge about 1 cm on top. Run a knife along the inside edges of the jar to remove any air bubbles. Be careful not to touch the bottom of the jar when using metal utensils.

Clean the edges of the jar with a wet cloth or paper towel. Place the lids and tighten the ring around them, but not too tight.

Place the jars in boiling water in a large saucepan with a rack on the bottom. Make sure the jars are covered with at least 10 cm of water. Boil for 10 minutes, then turn off the heat and leave them in the pot for five minutes before transferring them to a cooling rack.

When the jars are cool, you should turn them upside down to make sure they are sealed. If done correctly, they can be stored in the pantry for up to 1 year.

Second option

The above recipe for raspberry jelly for the winter is far from the only one. You can also make jam in another way by adding lemon juice to it. What you need:

• 1.5 kg of raspberries.
• 1.5 cups of water.
• Sugar.
• 2 tablespoons fresh lemon juice.
• Coarse salt.

How to do it?

Combine berries and water in a saucepan. Bring to a boil, reduce heat and simmer, stirring occasionally with a wooden spatula, until the raspberries are very soft. This will take 10 to 15 minutes. Transfer the mixture to a fine sieve set over a heatproof bowl. Let the juice drain without pressing on the berries for 4 hours. Strain the resulting juice through a sieve lined with damp gauze. You should have 3 to 4 glasses.

Bring the juice to a boil in a large dry saucepan. Add 3/4 cup sugar for every glass of juice. Put lemon juice and salt (1/4 teaspoon). Bring to a boil again and cook, stirring frequently, 8 to 12 minutes. To check if the jelly is done, dip a large metal spoon into it, lift it horizontally over the pan, and let the mixture drip back. The product is ready when the mixture thickens slightly, and its drops will slowly flow down the spoon. Be sure to skim off any foam on top.

You can store the resulting jelly in the refrigerator in any container for up to 1 month or in a sterilized jar for up to 1 year.

Wild raspberry variant

You can also make raspberry jelly for the winter by taking it. It has a specific taste and aroma that distinguishes it from a garden crop. But at the same time, keep in mind that her color is darker, and a beautiful crystal red jelly will not come out of her. What you need:

• 3 cups of ready-made berry juice (about one and a half kg of fresh berries).
• 1/4 cup lemon juice.
• 100 grams of liquid fruit pectin.
• 5 cups of sugar.

How to cook it?

This is a five-minute raspberry jelly for the winter. First, mash the wild raspberries with a wooden spatula, dividing them into small batches. Fold the resulting puree into a moistened bag of several layers of moistened gauze. Allow the juice to drain without interfering with the process for at least 2 hours (or better, leave it overnight). Try to avoid squeezing the bag, otherwise the juice will not be of very high quality.

Pour the resulting juice into a saucepan, mix with sugar and boil. Make sure that the sugar is completely dissolved, and only after that pour in the pectin and lemon juice. Boil over medium heat for five minutes, then arrange in sterilized jars.

Spicy variant

As strange as it may sound, pepper really brings the sweet flavor and aroma of raspberries to life. To prepare such an unusual delicacy, you will need:

• 1 cup raspberry juice (you can use any of the methods above)
• 1/2 sweet bell pepper, chopped.
• 1/4 jalapeno pepper, finely chopped
• 3 cups white sugar.
• 3/4 cup apple cider vinegar.
• 60 grams of liquid pectin.

How to cook it?

First of all, you should sterilize the jars and lids by immersing them in boiling water for at least 5 minutes. Keep them hot until ready to use.

In a saucepan, combine the raspberries, bell peppers, and jalapenos with the sugar and vinegar. Bring the mixture to a boil over medium heat, and then simmer over high heat for 1 minute. Remove the saucepan from the heat and let stand 5 minutes.

Add liquid pectin to the mixture and run it through any filter to remove the pepper pieces. Place winter raspberry jelly in sterilized jars, close with lids and check for leaks. Store in a cool and dark place. After opening the jar, place the product in the refrigerator.

In any of the above recipes, you can use either red or yellow raspberries, or a mixture of the two. This does not affect the taste of the product, but the appearance of jelly when using yellow berries will not be so beautiful.

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.