Raspberry jelly is a very tasty and simple preparation of berries for the winter. The raspberry season is quite short, this is an occasion to pick the berries and make jelly from them. Delicious recipes with step-by-step photos will help you carry out all the processes correctly and observe the subtleties of the recipe.
Delicious thick raspberry jelly for the winter
Thick raspberry jelly is a must have in any cellar. You can serve it with tea with a loaf of bread, use it in baked goods, or eat it as a snack with pancakes. The product is universal and very aromatic, holds its shape well and tastes good.
Cooking time: 1 hour 55 minutes.
Servings: 4.
- Raspberries (after grinding) 1.5 (kilograms)
- Granulated sugar 1.5 (kilograms)
- Drinking water 100 (milliliters)
- Lemon acid 1 pinch
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How to prepare simple raspberry jelly for the winter? Wash jars and lids with baking soda and rinse. Boil the lids and sterilize the jars in the oven. -
Sort the raspberries, discard spoiled and damaged berries. Place the raspberries in a colander and rinse under cold water. -
Next, leave the berries there for 10 minutes so that the water drains. Place the berries in a large saucepan and crush with a plastic masher until smooth. -
Over medium heat, bring the mixture of raspberries and water to a boil and cook for 5 minutes, stirring and skimming. Remove the pan from the heat and cool the mixture slightly. -
Place the mixture in a sieve placed on a clean pan and grind the raspberries with a wooden spatula, a tablespoon or a silicone spatula. The cake can be further used when cooking compote, but you need to add sugar to the berry puree. -
Reduce the heat on the stove to low and simmer the berry mass, stirring constantly with a wooden spatula, for about 50 minutes. Don't forget to remove the foam. -
After the specified time has passed, drop a couple of drops of jam onto a plate; if they harden quickly, you can roll them up. If the raspberries are sweet, you can add citric acid at this stage and stir. -
Place a watering can into the prepared jars and pour boiling jam, leaving 1 cm to the edges of the jar. Screw on all the jars with screw caps or roll them up, wipe with a damp cloth, turn over and cover with a warm blanket. Allow to cool without temperature changes for 1-2 days. Put it in the pantry or cellar. -
Serve with cookies, biscuits, or add to baked goods.
Bon appetit!
Seedless jelly
A special feature of raspberry jam is the presence of small seeds that crunch on the teeth. The solution would be to cook the jelly, completely removing the seeds from it and making the structure as uniform as possible.
Cooking time: 50 min.
Servings: 3.
Ingredients:
- Raspberries – 2 kg;
- Granulated sugar – 2 kg;
- Purified water – 100 ml.
Cooking process:
1. Sort raspberries from debris, damaged, rotten and unripe berries. Mash in a large bowl using a mashed potato masher.
2. Transfer the mixture to a large, wide saucepan with a thick bottom and add water.
3.Bring to a boil over medium heat and cook for 4 minutes, then cool to room temperature.
4. Punch the mixture with a blender several times, achieving maximum homogeneity. Line the sieve with gauze folded in four. Place raspberry puree in portions into cheesecloth, twist it and squeeze it through the cheesecloth with your hands. Throw away the cake.
5. Pour granulated sugar into clean, pitted puree and bring to a boil, stirring all the time. Next cook for another 30 minutes.
6. Wash jars and lids with soda and rinse. Boil the lids for 5 minutes, sterilize the jars in the oven or slow cooker.
7. Place boiling jam into a dry, sterile container, roll it up or seal it tightly with sterile lids. Cool under a warm blanket upside down.
8. Place in the cold, where in a day or two the jelly will thicken. Store for a year, use in dumplings, casseroles, and cakes.
Bon appetit!
Raspberry jelly with gelatin
The densest jelly is made from berries with the addition of gelatin. This raspberry jelly can be cut into cubes and it will keep its shape.
Cooking time: 1 hour.
Servings: 4.
Ingredients:
- Raspberries – 1 kg;
- Granulated sugar – 1.5 kg;
- Gelatin – 5 g;
- Purified water – 300 ml;
- Citric acid – 6 g.
Cooking process:
1. Dilute gelatin in water at room temperature and let it swell. In this case, you need to follow the instructions that are presented on the packaging.
2. Sort the berries from debris and leaves, discard those that are rotten, crushed or unripe. Rinse the raspberries in a sieve, changing the water several times. Allow the liquid to drain and allow the berries to dry slightly. Remove the stalks, if any.
3. Cover the raspberries with sugar and add water.Boil this mixture over medium heat and then cook for about half an hour, stirring constantly and removing the foam with a spoon.
4. Add the swollen gelatin mass to the berry mass, add citric acid and cook the jelly for 15 minutes, stirring from time to time.
5. Check glass jars for integrity, rinse them and lids in a soda solution. Rinse everything with cold water and boil the lids. Sterilize jars over steam.
6. Pour the finished treat into sterile jars, leaving 1 cm to the edge, roll up or screw tightly. Turn the workpieces upside down and listen to see if any air comes out. Cover the jars with a warm old blanket and leave to cool without temperature changes.
7. Take the cooled jelly to a cool place and store there without access to sunlight for a year.
Bon appetit!
Raspberry jelly without gelatin on agar-agar
Agar-agar can serve as a substitute for gelatin in preparing delicious raspberry jelly, but it is worth remembering that it has different gelling strengths. Typically, the agar agar sold in regular stores is a little weak, so you need more of it.
Cooking time: 45 min.
Servings: 2.
Ingredients:
- Raspberry seedless mass – 1 l;
- Agar-agar – 4 tsp;
- Granulated sugar – 200 g;
- Water – 200 ml.
Cooking process:
1. Inspect the raspberries for damage and debris. It is better to carefully rinse store-bought berries in a colander; in addition, you can make a salt solution (1 tablespoon of salt per 1 liter of water) and rinse the raspberries from worms. After 5 min. While in the solution, the living creatures will float up and can be collected with a fine sieve. After this, it is better to wash the berries 2-3 more times.
2.Place clean raspberries in a blender bowl, beat several times until smooth, and grind through a fine sieve to remove any remaining seeds. The pulp can be thrown away. Set aside 1 liter of raspberry puree in a separate clean bowl.
3. Measure the required amount of agar-agar into a saucepan with a thick bottom, add water and granulated sugar, stir and place on the stove. Bring the mixture to a boil over medium heat, reduce heat and simmer for another half a minute, then remove from heat.
4. Pour raspberry puree into the resulting mass with agar-agar, mix and put on fire.
5. Cook the jelly, stirring constantly, over low heat for about 15 minutes.
6. Wash lids and half-liter jars with odorless soap and rinse thoroughly to remove any remaining product. Pour boiling water over the lids and dry, sterilize the jars in any usual way (it’s convenient to do this in the oven).
7. Pour hot jelly into containers, roll up using a machine or screw on the lids. Cool under a warm blanket without turning over.
8. After cooling, place the preparations in the cellar or pantry; you can store them there for up to a year.
Bon appetit!
Recipe for raspberry jelly with pectin
Raspberry jelly made with pectin is very tender and has a thick marmalade structure. You can buy apple or citrus pectin, there is no difference.
Cooking time: 1 hour.
Servings: 4.
Ingredients:
- Raspberries – 1.8 kg;
- Granulated sugar – 1.2 kg;
- Powdered sugar – 2 tbsp. l.;
- Pectin – 2 tbsp. l.
Cooking process:
1. Sort the raspberries, freed from debris and stalks: sort out green, crushed or spoiled berries. Place the rest in a large bowl or pan with thick walls.
2.Cover everything with sugar and put it in the refrigerator overnight so that the berry juice stands out and dissolves most of the sugar crystals.
3. In the morning, additionally mash the entire mass with a fork or plastic masher to prepare mashed potatoes.
4. Place the pan over high heat and let the contents boil, remembering to stir. Once boiling, reduce heat to medium and begin skimming.
5. Cook the jelly over medium heat for 12 minutes, until the mixture changes color to dark and glossy.
6. Mix the powder and pectin well in a cup. In 3 min. Before the end of cooking, add pectin in a thin stream, stirring constantly. The jelly will thicken quickly.
7. Prepare pre-washed jars: rinse, sterilize. Boil the lids for 5 minutes.
8. Immediately after cooking, pour the thick jelly into jars and roll up.
9. Allow to cool under a warm blanket for 1 day. Take it to a cellar or pantry and use the product within 1 year.
Bon appetit!
Raspberry jelly with the addition of Zhelfix
There is an excellent product on the market for ingredients for making jam – Zhelfix. It allows you to prepare jelly, and sometimes almost marmalade, without boiling the berries for an hour, when all the natural taste is lost.
Cooking time: 35 min.
Servings: 3.
Ingredients:
- Fresh raspberries – 1.4 kg;
- Granulated sugar – 0.5 kg;
- Zhelfix 2:1 – 1 pack.
Cooking process:
1. Inspect the raspberries, throw away any depressed, overripe and green berries, remove the stalks, if any. It is better not to wash raspberries so as not to add excess liquid.
2. Place all the berries in a tall plastic glass and beat with an immersion blender several times to obtain a puree.
3.Fold gauze several times over a sieve, lay out the berry puree in portions and press with your hands, discarding the seeds that will remain inside. One and a half kg of berries will yield about 800 g of finished puree.
4. This juice needs to be collected in a pan, put on the stove and wait for it to boil.
5. Separately mix Zhelfix with 2 tbsp. l. Sahara.
6. When the puree boils, add Zhelfix and sugar into it in a thin stream, without ceasing to stir. When the mixture boils again, add 0.5 kg of sugar and stir well.
7. After the second boil, cook the jelly for 3 minutes, stirring and skimming off the foam.
8. Divide the hot boiling mass into prepared sterile jars and screw on the sterile screw caps as tightly as possible. Do not turn over, wrap in a warm blanket and cool for 1-2 days.
9. Transfer the seams to the basement and store there for about 1 year. Use as a stand-alone dessert, an addition to pancakes, cottage cheese casseroles, and white bread.
Bon appetit!
Raspberry jelly without cooking
Without cooking, raspberry jelly retains the original taste of the berries and carries invaluable benefits due to the abundance of vitamins that are not destroyed by heat treatment. This product is best kept in a refrigerator or basement at a consistently low temperature.
Cooking time: 5 hours 25 minutes.
Servings: 3.
Ingredients:
- Raspberries – 1 kg;
- Granulated sugar – 0.5 kg;
- Water – 0.5 cups;
- Gelatin powder – 40 g;
- Lemons – 0.5 pcs.
Cooking process:
1. Throw away garbage, rotten and broken berries, and stalks from raspberries. Rinse it in a sieve under cold water, being careful not to damage it.
2. Pour gelatin with water at room temperature (according to the instructions on the package) and leave to swell.
3. Bring water to boil.
4.Mix sugar and raspberries, puree with a blender until smooth and let stand.
5. After 10 min. rub the mixture through a sieve using a tablespoon, removing any remaining seeds.
6. Throw the swollen gelatin mass into hot water, pour in the juice of half a lemon, stir. Gelatin should completely dissolve in boiling water.
7. Next, pour boiling water with gelatin into the raspberry puree and stir. Pour the prepared raspberry jelly into sterile jars prepared in advance.
8. Roll up the blanks with sterile lids or screw on screw lids.
9. Allow to cool without turning over under a warm blanket for 1-2 days. Place in a cool place and store there for about 1 year.
10. Serve jelly in a vase with pancakes, pancakes, cheesecakes, and fried toast.
Bon appetit!
