Calories: Not specified
Cooking time: Not indicated

Bright and delicious raspberry jelly, the recipe of which I suggest you read, as if specially created for a cozy summer evening. It's so nice, sitting on the veranda of the dacha with a portion of such a dessert, to talk with your family about anything. Just sit and enjoy the summer, the warmth, the company of your loved ones and delicious delicacy which is so easy to prepare.

To make jelly with raspberries you will need:

- raspberries (fresh or frozen) - 400-500 g;
- purified water - 300-500 ml;
- granulated sugar- 4-5 tbsp. l. (taste);
- instant gelatin - 15-20 g.

Recipe with photo step by step:

1. If the berries are frozen, then defrost them. Fresh - just rinse, let drain. Set aside some raspberries (about 100 g). Put the rest of the raspberries in a bowl. Add sugar. A little vanilla can be added to regular sugar if desired. Or pour seeds from half a vanilla pod into the future jelly.

By the way, with this berry it turns out simply breathtaking.

2. Fill with purified water. Not necessarily boiled, just filtered.




3. Put on medium fire. Bring to a boil. Stirring occasionally, cook for about 10-15 minutes. Strain the raspberry broth and let it cool slightly. Cake is not involved in the recipe, so it can be eaten or thrown away.




4. Pour some raspberry broth into a separate container. Pour in the gelatin. Wait for it to swell. On low heat, heat the raspberry-gelatin mass until it becomes homogeneous. Strain through the smallest strainer so that not a single grain of gelatin spoils the delicate taste of raspberry jelly. Add the dissolved gelatin to the rest of the raspberry broth.






5. Put the previously set aside fresh raspberries into jelly molds. I like to make raspberry jelly (as, in principle, any other) in silicone molds, because it is very convenient to take out a finished treat from them.




6. Fill with still liquid jelly. Cool completely and refrigerate for several hours until completely set. Once the raspberry jelly has set, prepare a large bowl of hot water. Dip the jelly molds in the water for a few seconds. Remove and invert over plates or saucers. silicone molds you can twist it slightly, so the delicacy will “pop out” even easier. Decorate the dessert with fresh berries and mint. By the same principle, you can make jelly from other berries or fruits.

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.

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 it turns out the best treat, it is necessary to prepare 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 appetizing is preserved fresh berries. 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!

Updated: 08-11-2019

Berry jelly recipes for the winter

The recipe for making delicious raspberry jelly for the winter is simple, so even those who try their hand at culinary skills for the first time will make it...

3 h

150 kcal

5/5 (4)

The summer garden pampers us with fruits and berries, including raspberries. Berry juice is different useful composition, which will help in the treatment of diseases or have a preventive effect on the body.

A popular way to use raspberry juice is to make delicious jelly without gelatin, because this berry already contains elements that allow the juice to thicken. The recipe for making raspberry jelly for the winter is simple, so even those who try their hand at culinary skills will make it for the first time.

To prepare raspberry jelly for the winter, it is important choose the right one main ingredient– raspberries. In this recipe, I use berries picked from the garden. Therefore, the main property of raspberries is a fresh state. It does not matter if it is watery, or some of the bones are a little dried out from the sun. It is important to use a freshly picked berry, which will give the jelly an indescribable smell.

The second ingredient is sugar, with the help of which our juice will thicken and turn into a delicious jelly. Also, when preparing a dessert, it is necessary to use clean water, which will allow you to boil the berries and simplify the work of obtaining raspberry juice.

Ingredients

How to make raspberry jelly for the winter: step by step instructions

How to make raspberry jelly for the winter:

1. First you need to wash the berries from dust, small leaves, etc. Then we recline in a colander to remove excess moisture, and transfer to a saucepan. I took the usual enamel.
2. Next, fill our raspberries with water. I usually pour water below the level of the raspberries so that it covers them, but does not overlap a few centimeters above.
3. We put the pan on the stove and cook the berries. The result should be a softened mixture.
4. The mass that we got during cooking, I spread on cheesecloth. The liquid should drain into the bowl. After the berries have cooled and most of the juice has flowed out, rub the rest with a spoon. It is more convenient for me to press the berries with my hands.
   

   Advice: make several layers of gauze so that the bones do not get into the strained juice. If the fabric is leaking, it is better to replace it with a new one so that the jelly is soft and clean.

5. The resulting juice must be measured. This is important for determining the amount of sugar that we need next. I got 3 liters of juice.
6. Then I pour the liquid into our saucepan and boil it over the fire. The amount of juice will decrease, do not be afraid of this. After that, gradually add sugar and stir it. Because there were 3 liters of juice, then I add 3 kg accordingly. Sahara. Don't let it burn! To do this, often stir our future jelly. This will take a maximum of 40 minutes.
   

   Advice: pour the juice into the pan through a strainer, which will repeatedly allow you to get rid of the fallen seeds or cake.

7. When you notice that the liquid begins to become a little thick, then you should check for doneness. To do this, I take a teaspoon and, picking up a little jam, drip it onto a plate and see if the drop spreads. If she retained her shape, then the jelly is ready. If not, you still need to cook our dessert and then check it again.
   

   Warning: hot syrup is not like jelly. So don't be discouraged if you brew juice for a long time and nothing happens. At first it looks like confiture, but after cooling it takes on a jelly-like form.

Raspberries are medium gelling berries, so in raspberry jelly recipes for the winter there are cooking options with either gelatin or pectin. To prepare raspberry jelly without gelatin, a large amount of sugar or juice of berries and fruits is used, which gel well. These berries and fruits contain a large amount of pectin, these include apples, gooseberries, currants and quince.

I will write down in our Notebook a recipe for raspberry jelly for the winter from my mother, she cooks it without gelatin, just with sugar, it turns out raspberry jelly is not very thick, but without any additives. Below are ways to prepare and cook thicker raspberry jelly.

For the raspberry jelly recipe you will need:

• Raspberries - 2 kg,
• 100 ml of water
• Sugar - sand - 2 kg.

PREPARING raspberry jelly for canning for the winter:

When the hot raspberry confiture hardens, it will turn into a tender, delicious raspberry jelly without gelatin!

How to cook thick raspberry jelly with currant juice for the winter.

To make raspberry jelly thicker, the recipe changes a little and raspberry juice is mixed with red currant juice (the jelly cooking technology itself does not change). Red currant gels very well and matches raspberry jelly in color.

for the raspberry and redcurrant jelly recipe you will need:

• 1 liter raspberry juice
• 0.3 l redcurrant juice
• 1 kg of sugar.

COOKING:

1. Cook raspberry jelly until reduced by 1/3.

Recipe for raspberry jelly with pectin or gelatin.

Jelly from raspberry juice turns out to be thicker and denser if gelatin soaked (swollen) in water or ready-made pectin from sachets is added to its recipe (you can find it in any department with spices). The proportions themselves for raspberry jelly change slightly:

for the recipe for raspberry jelly with gelatin you will need:

• For 1 liter of raspberry juice (how to prepare it, I wrote above) is taken
• 1.5 kg of sugar and
• 30 g dry gelatin.

COOKING:

Pour gelatin with water so that it only covers it, and leave for 30 minutes. Heat over low heat until the lumps dissolve and pour into the raspberry syrup at the very end of the jelly cooking.

Pectin or Quittin is added to raspberry jelly according to package directions.

Let delicious raspberry jelly appear in your homemade preparations!

And I'll post a photo of my mother's raspberry jelly when we open the jar 😉

Sincerely, Anyuta.

Step 1: prepare the raspberries.

First, the raspberries need to be sorted out, removing all twigs and leaves, as well as spoiled berries. After that, of course, all the jelly selected for preparation must be washed and slightly dried. For convenience, use a colander.

Step 2: Boil Raspberries.

Pour the washed raspberries into a pot of suitable size, pour the required amount of water, cover and put on a slow fire. Cook until the raspberries drown in their own juices.
After you steam the berries, remove the pan from the heat and put it to cool in a bowl of cold water.
Cooled raspberries floating in own juice, you need to properly crush with a crush so that an almost homogeneous berry puree is obtained in the pan.

Step 3: Express the juice.

Now we need to clear the raspberry juice from the seeds. To do this, fix a colander over the pan and put gauze in it in four layers, and then pour the berry puree there. Lift up the edges of the gauze and grasp them. Squeeze berry juice from raspberry puree.

Step 4: Make Raspberry Jelly

Weigh the purified juice and remember the result. To cook a good raspberry jelly, we need to boil this juice by 40%.
Boil in several stages, cooling the liquid after each of them almost to room temperature. It usually takes 3-4 sets to eventually reduce the weight of your juice by almost half.
Pour sugar into boiled raspberry juice. It requires exactly as much as the liquid itself weighs.
Put the pan with the future raspberry jelly back on the stove and bring to a boil again, dissolving all the sugar along the way. Cool the now berry syrup to room temperature, and then put it back on the fire and boil.

Step 5: Prepare raspberry jelly for the winter.

Pour hot raspberry syrup into prepared sterilized and heated jars. At the same time, it is very important that the container is small in volume; low jars with a capacity of up to 400 milliliters are suitable. Cover the blanks with gauze and set them to cool.
Usually raspberry syrup turns into jelly on 2-3 days. It's easy to figure this out: tilt the jar, and if nothing comes out, the raspberry jelly is ready. After the contents of the jars have thickened properly, close them tightly with boiled and dry lids and store them in a cool place out of sunlight.

Step 6: serve raspberry jelly.

Add raspberry jelly to pies, bake cookies with it and cook other goodies at least all winter long, delighting your homemade sweets. But even just with tea it is very tasty.
Bon appetit!

You can also sterilize jars in the oven, for this you need to put them in a still cold oven, and then gradually heat them up. But put in already hot oven glassware is not allowed, it will simply burst.

The taste of the blanks depends on the quality of the ingredients, so choose only ripe and sweet raspberries, then your jelly will be just amazing.