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Raspberry jelly. How to make raspberry jelly

Raspberries have long been the best medicine against colds; they were used to treat many other diseases, which is why our great-great-grandmothers prepared raspberry jam for the winter. There are many tales and songs about this berry; it was revered as Slavic tribes, and the ancient Romans and Greeks.

The aromatic and tasty raspberry is good both fresh and as a variety of preparations for the winter. It seems that what special can be made from raspberries, besides the well-known jam? In fact, there are many useful and delicious things: jelly, jam, confitures, jams, as well as marmalade and marshmallows. If desired, it can be easily combined in preparations with other berries, for example, gooseberries, cherries, and currants. With her presence she will only decorate any workpiece.

Options for raspberry preparations for the winter

Raspberries in currant juice

Components:

0.5 liters of currant juice.
A kilogram of raspberries.

Cooking technology. Sort the berries and place them in a container. Blanch the currants for one minute and grind using a sieve (you can squeeze out the juice using gauze). Add this juice to the berries, heat the mixture and let it simmer for 6-7 minutes, then immediately pour it into bottles and close the lids.

Recipe in own juice without cooking

Components:

A kilogram of sugar.
A kilogram of raspberries.

Cooking technology. Place the berries in an enamel pan, add sugar, wait until the juice appears, and put everything in bottles. Roll up and place in a cool and dark place.

Recipe for mashed raspberries with sugar

Components:

220 ml water.
350 gr. Sahara.
800 gr. raspberries

Cooking technology. Sort out the berries, place them in an enamel pan and add water. On low heat, after boiling, cook for 4-6 minutes. Remove the mixture from the stove and, while it is hot, grind using a sieve. Put sugar in the puree and let the mixture boil, but do not boil. Pour into bottles and roll up.

Raspberry jam

"Grandma's" recipe

Components:

4 glasses of water.
A kilogram of raspberries.
1 tbsp. citric acid.
Sugar – 2 kg.

Cooking method. Add berries, water and sugar to the container for making jam. Before full readiness cook over low heat, stirring occasionally. Add citric acid before finishing cooking.

Recipe for raspberry jam “Five Minutes”

Components:

Raspberries – 5 kg.
Sugar - 3-4 kg.

Cooking technology. Peel, wash and dry the berries. Then place in a deep container, add sugar and place in a cool and dark place for 12 hours. Afterwards, place the container with the mixture on the stove, let it boil and cook for 5 minutes. Pour the hot mixture into bottles and close the lid.

Recipe for raspberry jam “Wonderful aroma”

Components:

8 kg sugar.
3 medium lemons.
Raspberries – 5 kg.

Cooking technology. Peel, wash and dry the berries. Wash the lemons and cut them into thin rings, then cut them in half and remove the seeds. Cover the prepared berries and lemon slices with sugar and place in a cool, dark place for 12 hours. Place the container with the berries that have given juice and lemon slices on the stove, let it boil, remove the foam, reduce the heat and cook for 45 minutes, stirring occasionally. Then remove from the stove and let cool. Place the jam on the stove again and cook until done, let cool, pour into bottles and close.

Recipe for raspberry jam with melon

Components:

Cooking technology. Pour lemon juice over the lemon zest, add sugar and let stand for an hour. Peel the melon and cut into small pieces. Pour sugar into the water, add lemon sugar and cook, stirring. When the mixture boils, add the melon first, and then the berries. Cook everything without stirring until thickened. Remove the finished jam from the stove, skim off the foam and package it in bottles.

Recipe for raspberry jam with cherries

Components:

A kilogram of raspberries.
A kilogram of cherries.
2 cups of water.
Sugar – 2 kg.

Cooking method. Add pitted cherries to boiling water, let it boil and remove from the stove. Bring the jam to a boil 5 times every 30 minutes. On last time a couple of minutes before cooking, add raspberries, let it boil and immediately remove from the stove. Pour the finished jam into bottles. Roll it up.

Compotes, juices and other preparations for the winter

Compote recipe “For the winter”

Components:

Water – 3 l.
A kilogram of sugar.
A kilogram of raspberries.

Cooking technology. Sort the berries, remove the sepals and leaves. Brew syrup from water and sugar. Add raspberries to the hot syrup, mix, let it boil, remove from the stove and pour into bottles. Let the compote cool and bottle it.

Natural raspberry juice recipe

Components:

180-220 ml of water.
A kilogram of raspberries.

Cooking technology. Peel the berries, mash and place in a container with preheated water to 70°C. Heat the berries, stirring constantly, to 70°C, remove from the stove, close the lid and squeeze out the juice after 20 minutes. Strain the juice, let it boil, immediately pour into bottles and roll up.

Raspberry jam recipe

Components:

A kilogram of sugar.
A kilogram of raspberries.
Zhelfix packet.
One lemon.

Cooking technology. Peel the berries, wash and dry. Pour lemon juice over them, add zest and mix. Add sugar. Bring the mixture to a boil over low heat. Add gelling sugar and cook for a minute, stirring constantly. Sterilize the bottles, fill them with hot confiture, and close with screw caps.

Raspberry syrup recipe

Components:

Glass of water.
A kilogram of sugar.
A kilogram of raspberries.

Cooking technology. Make a syrup from water and sugar. Add berries to it. Let it boil. Then cool and strain using a sieve. Bring this syrup to a boil and cook for 4-6 minutes, then pour it hot into bottles and roll up.

Recipe for raspberry jelly for the winter

Components:

A kilogram of sugar.
A kilogram of raspberries.

Cooking technology. Rinse the berries and let dry completely. Mash in a saucepan. Strain through a sieve. Put in sugar. Mix until the sugar dissolves and let sit overnight. Then put it in bottles and seal it tightly. This jelly must be stored in the refrigerator.

Raspberry jam recipe

Components:

1.6 kg sugar.
A kilogram of raspberries.
2 tbsp. gelatin.
0.5 tbsp citric acid.
1.5 glasses of water.

Cooking technology. Peel the berries, wash with water and place in a saucepan, adding sugar in layers. Pour water. Set the pan over low heat and let it boil. After 20 minutes, turn the heat up a little and simmer the jam until cooked. Upon completion of cooking, add citric acid and diluted gelatin with water. Pour the jam into bottles and close.

Recipe for raspberry jam with apples

Components:

A kilogram of apple puree.
A kilogram of raspberry puree.
700 ml water.
900 gr. Sahara.

Cooking technology. Steam the apples in boiling water and grind. Weigh one kilogram. Mash the raspberries thoroughly and mix with the apple puree. Boil the mixture in a container with a wide bottom. After 25 minutes, add sugar and cook, stirring constantly, until cooked. Pour the jam into bottles and close the lids.

Recipe for raspberry puree without sugar

Puree from this berry can be made without sugar. In winter, you can make jelly, jelly or marmalade from it. Grind fresh berries using a sieve. Place this mass in an enamel pan and place on the stove. Boil for a minute and pour into bottles.

Recipe for raspberry mousse with pear

Components:

350 gr. raspberries
A kilogram of pears (without seeds).
A spoon of cardamom.
A couple of drops of lemon juice.
0.5 cups sugar.

Cooking technology. Wash the pears, cut them and remove the seeds (no need to peel them). Cut into large cubes and place in a saucepan. Wash and dry the raspberries. Place berries, sugar in a container with pears and mix everything. Cook over low heat for an hour, stirring occasionally. Then remove the pan from the stove. Add a pinch of cardamom and a couple of drops of lemon juice. Mix everything with a blender and put it into bottles.

Raspberry marmalade recipe (prepared for the winter)

Components:

0.5 kg sugar.
A kilogram of raspberries.

Cooking technology. Wash the berries, rinse with boiling water, dry and grind using a sieve. Add sugar to this puree and cook over high heat, stirring constantly. When the composition thickens, remove from the stove and place hot in bottles.

Raspberry marshmallow recipe

Components:

120 gr. powdered sugar.
350 gr. Sahara.
A kilogram of raspberries.

Cooking technology. Wash the berries, place in a wide container and place in a preheated oven for an hour. Grind the hot berries using a sieve. Place this puree on low heat, add sugar and reduce by half. Pour the hot mixture into a container lined with parchment paper and spread vegetable oil, and dry in an oven at 80°C. Cut the marshmallow into pieces, sprinkle with powdered sugar and place in bottles.

Raspberry Vinegar Recipe

This vinegar has a very bright taste and a great smell. It fits great for fruit and vegetable salads.

Components:

250 gr. berries
350 gr. white wine vinegar.

Cooking technology. Prepare a glass container with a lid. Wash and dry the berries, put them in a jar. Add vinegar and seal tightly. Store in a dark place for 2 weeks. At the end of this time, strain the liquid. That's it, the vinegar is ready!

Raspberry-based alcoholic drinks

Raspberry wine recipe

Components:

3 liters of water.
800 gr. Sahara.
3 kg raspberries.

Cooking technology. Extract the juice from the raspberries. Heat water with sugar until it dissolves, cool. Pour into bottles, mix with raspberry juice and wait for fermentation to finish at room temperature. When it runs out, strain and roll up.

Raspberry liqueur recipe

Components:

0.5 kg sugar.
0.5 kg raspberries.
A liter of vodka.
300 ml water.

Cooking technology. Place ripe raspberries at the bottom of the bottles and add vodka to it. Close with a nylon lid with several holes. Set in a cool, dark place for a month. Make a syrup from water and sugar, let cool and add to containers with raspberries. Stir, strain and bottle. Close with lids. The more this liqueur costs, the tastier it turns out.

Dried and fresh frozen raspberries

Dried raspberries

For this you need slightly unripe and dense berries. Otherwise, the raspberries will not dry out, but become limp. Dry the berries in an electric dryer or oven for 3-5 hours at a temperature of 40-60C, and when they dry, increase the temperature to 70C. Cool the dried berries and store them in hermetically sealed boxes or jars.

For freezing, choose dry berries. There is no need to rinse them. To prevent raspberries from freezing in clumps, freeze them in a single row on a tray or cutting board. When the berries are frozen, place them in a freezer container.

Frozen raspberries with honey

Place the berries in a freezer container and add honey. Then put it in the freezer. This preparation has double benefits: both honey and raspberries. Prepared in this way for the winter, it will retain its properties and is also quite useful.

In the old days they said that in addition to everything described above, raspberries also have spiritual power: these berries help strengthen good relations. Most likely, this is where the tradition began of treating guests who came to the house with tea with aromatic jam.

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, with several variations. This winter preparation will allow you to enjoy the taste and benefits of these fruits for a long time.

Good raspberry harvest? This is a great opportunity to make aromatic jelly!

Recipes

The most popular berry for jelly is raspberry. In addition to the wonderful aroma, it has many useful qualities, the presence of which it owes to its composition. These fruits will boost immunity and help the body cope with colds, eliminate sore throat, cough 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 much time or labor from the housewife. 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, cooking will take less time. And in order to finally understand in what embodiment it turns out best treat, you need to prepare both one and the other.

Without gelatin

First of all, we will look at a recipe for raspberry jelly for the winter without gelatin. This delicacy will be a continuation of fragrant homemade preparations. As a rule, for jam you need to choose only the best berries. For jelly, you can use the same rejected material.

On a note! Of course, rotten fruits will not work. IN in this case It is allowed to use crushed berries!

Prepare ingredients:

raspberries – 1 kg;
sugar – 1 glass;
water – 200-220 ml;
citric acid – 2 g.

Cooking process.

Place the washed berries in a saucepan and mash them using a wooden pestle.
Add water and mix.
Place the container on the stove, turn on the heat and bring the berry mass to a boil.
Reduce the noise, reduce the heat to low and continue cooking for 10 minutes.
After the specified time has passed, turn off the gas supply and let the mixture cool at room temperature.
Now you need to get rid of the seeds. To do this, grind the cooled mass through a fine sieve.
Return our jelly base to the pan, add sugar and bring everything to a boil again, stirring continuously.
Boil the mixture for 40 minutes, constantly removing the noise with a wooden spatula.
Before turning off the gas supply, add citric acid and mix everything.
Pour the prepared jelly into prepared clean jars, close the lids and send for storage.

With gelatin

Raspberry jelly with gelatin retains all the deliciousness of fresh berries. This thickener will make the dessert thicker. 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.

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 allow it to swell.
Place the berries in a saucepan, add water and sugar.
Bring the contents of the pan to a boil and remove the noise with a wooden spoon.
Reduce the gas supply to the minimum mark and cook the jelly for 25-30 minutes.
Remove the mass from the heat, add citric acid, swollen gelatin and mix everything thoroughly.
Pour the dessert into sterile jars, close the lids and leave for a day at room temperature.
On the second day, the preservation can be transferred to the cellar.

Store raspberry jelly in small containers, as it dries out quickly after opening the jar.
The stickiness of the jelly will be maintained for a long time only if you do not shake or stir it.
To prevent sugaring and fermentation in the jar, scoop up the delicacy with a dry, clean spoon.

Please your loved ones with incredibly tasty and very healthy raspberry jelly. This aromatic delicacy is sure to be high on your list of homemade recipes. Have fun cooking and be healthy!

All materials on the website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!

The most popular berry for jelly is raspberry. Feed has an amazing aroma and has many beneficial properties, which are due to its rich composition. Raspberries improve immunity and help the body cope with seasonal diseases. Recipes for raspberry jelly for the winter are varied. They are easy to prepare and do not require large financial outlays.

The dessert is prepared using:

decoction;
berry puree;
juice.

If there are a large number of berries, a rich dessert is prepared from puree. If there are few fruits, then a decoction will do. It can be mixed with various juices. Jelly is made from the resulting liquid. Raspberries contain a large number of gelling agents, so the syrup can simply be boiled without adding gelatin.

Usually the process is simplified and gelatin is added for thickness. It is recommended to fill it only with cold water. Then it is left to swell, mixed with a liquid base and heated.

Products for jelly must be strictly measured and only use the amount specified in the recipe..

How to choose berries

To enjoy a fragrant dessert in winter, you need to choose the right raspberries. The most important thing is the freshness of the berries. The degree of maturity does not matter. It may be watery or have slightly dried out seeds. Use freshly picked fruits. They will give the jelly an amazing aroma. Rotten and dried berries will spoil the taste of the dessert.

How to make raspberry jelly at home

Do not cook berries in aluminum cookware. Otherwise, the delicacy will acquire an unpleasant taste and color.

A simple recipe for the winter: step-by-step instructions

The dessert will be appreciated by those with a sweet tooth.

You will need:

raspberries – 1 kg;
water – 2 l;
granulated sugar – 3 kg.

How to cook:

Pour water over raspberries. Boil it. The mixture should become softened. Stretch cheesecloth over the bowl and pour the boiled mixture. Squeeze. To prevent the seeds from getting into the juice, layer the gauze in several layers. Now you need to measure the amount of juice obtained. Three kilograms of sugar is calculated for three liters of juice. Precise adherence to proportions will help make the jelly thick.
Pour the juice into the pan and boil. The volume of liquid will decrease. Add sugar. Stir. Cook for 45 minutes, stirring regularly to prevent the mixture from burning. Then drop a drop of jelly onto the plate. If it does not retain its shape, boil for a few more minutes. Pour the finished mixture into sterilized containers and roll up.

"Five Minute"

A quick method of preparation, in which the jelly is not as thick as store-bought, but retains most of the beneficial properties. If you like to do useful preparations for the winter, then you will like this option.

You will need:

sugar – 1250 g;
raspberries – 2500 g.

How to cook:

Sterilize the jars. Sort through the berries. Place in a blender bowl and blend. Pour into a bowl, boil. Strain through cheesecloth. Pour back the juice and add sugar.
Stir and cook for 5 minutes. Cool and boil for 5 minutes. If the consistency suits you, then pour into containers and roll up. If the mass seems runny, repeat the process again.

With agar agar

Cook delicious preparation for the winter you can do it in just 10 minutes.

You will need:

granulated sugar – 750 g;
raspberries – 1 kg;
lemon – 1 pc.;
agar-agar – 0.5 tsp.

How to cook:

Cover the berries with sugar. Mash with a masher and boil for 9 minutes. Pass through a sieve. Boil the liquid. Add agar-agar and pour in the juice squeezed from the lemon. Boil for a minute and pour into sterilized containers. Roll it up.

Seedless

The jelly is thick and contains no seeds.

You will need:

water – 240 ml;
raspberries – 1 kg;
lemon – 2 g;
sugar – 200 g.

How to cook:

Blend the berries in a blender. Fill with water and stir. Boil it. Foam forms on the surface and must be removed. Boil for 10 minutes. Cool.
Fold gauze into three layers and squeeze out the mass. Pour sugar into the resulting liquid. Cook for 40 minutes. Add lemon and pour into prepared jars. Roll it up.

With gelatin

The recipe is suitable for lovers of thick desserts.

You will need:

water – 250 ml;
lemon – 1 tsp;
raspberries – 1 kg;
sugar – 700 g;
gelatin – 30 g.

How to cook:

Pour gelatin into the water and set aside for swelling. Add sugar to the berries. Stir and knead a little. Cook for 10 minutes. Strain and cook for 12 minutes.
Add prepared gelatin and lemon. Stir and cook for 12 minutes. Pour into containers and roll up.

With currant juice

Currants will help diversify the taste of your favorite delicacy.

You will need:

raspberry juice – 1 l;
sugar – 650 g;
red currant juice – 300 ml.

How to cook:

Mix two types of juice. Boil and, gradually adding sugar, cook until thick. Pour into prepared containers and screw on the lids.

With cream

A delicate jelly dessert will delight you with its taste.

You will need:

powdered sugar – 45 g;
raspberries – 300 g;
cream 33% - 250 ml;
water - mug;
agar-agar – 3 g;
granulated sugar – 75 g.

How to cook:

Cover the berries with sugar. Fill with water mixed with agar-agar. Cook for two minutes. Pass through a sieve. Pour the liquid into the prepared container and roll up.
Before use, whip the cream with powdered sugar and decorate with jelly.

No cooking

A sweet dessert that preserves beneficial features all winter.

You will need:

gelatin – 40 g;
lemon – 0.5 pcs.;
sugar – 500 g;
raspberries – 1 kg;
water – 100 ml.

How to cook:

Soak the gelatin in water and set aside. The mass should swell. Mix sugar with berries. Set aside for a quarter of an hour. Beat with a blender and squeeze out the juice.
Warm up the gelatin mass. Combine with lemon and raspberry juice. Stir and roll up.

Raspberry and orange puff jelly

It is best to pour dessert into transparent containers without patterns.

You will need:

water – 260 ml;
orange juice – 250 ml;
sugar;
raspberries – 150 ml;
gelatin – 20 g.

How to cook:

Divide the gelatin into two parts. Fill each with 35 ml of water. Boil the berries in water and strain. Sweeten the juice. Pour in the gelatin and stir. Pour into containers. Wait until it hardens.
Add the melted remaining gelatin to the orange juice. Sweeten it. Stir. Pour over the raspberry layer and refrigerate.

Further storage

Winter preparations are stored in glass containers. The place should be cool, without moisture. You can put it in the cellar, and if necessary, take it out and leave it in the refrigerator.

At proper storage the delicacy does not spoil and preserves taste qualities until next season.

We all know about the benefits of raspberries, especially during the season. cold winter when a cold overtakes us, and in combination with medicines she will quickly put us on our feet.

There are a number of recipes for preparing these berries with maximum preservation of all vitamins. If you want a jelly that is smooth and seedless, use pectin or gelatin.

In the first case, you need to add large quantity sugar and berry juice. The second method is for those who like a less sweet taste.

Raspberry jelly goes well with hot pancakes or pancakes; you can pour it on top cottage cheese casserole or simply spread on toast. It will be no less tasty as a filling for croissants or rolls.

A classic way to make raspberry jelly without any additives. It, of course, is not as thick as store-bought, but it does not contain unnecessary chemicals.

And here it is step-by-step instruction which must be followed to obtain a wonderful delicacy. Wash the jars thoroughly and be sure to sterilize them by placing them in the oven tray with water and setting the special function.

You can use the old method of boiling - placing a glass container over the spout of a bubbling kettle.

Grind the berries in a blender or grind through a colander. Transfer to an enamel bowl and bring to a boil over low heat, stirring systematically to avoid burning.

Set aside, let cool and strain the entire mass through cheesecloth so that not a single gram of pulp gets in and the juice is pure.

Pour the berry juice back into the bowl and add sugar in batches. The heat should be moderate so that it does not boil or jump out of the pan. 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 and put it on the burner again for five to seven minutes.

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 into jars and seal.

Keep in mind that after 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 cooking.

We sort through the berries, remove spoiled ones and place them in a large container. Do not wash raspberries under any circumstances, otherwise they will become saturated with moisture and lose most of their benefits. Add sugar and puree the berries using a regular wooden masher.

You can use a more convenient method - beat it with a blender with a submersible attachment or twist it in a meat grinder, but vitamins are also lost when fruits come into contact with metal.

Place in sterile jars, sprinkle a one-centimeter layer of sugar on top so that the product does not spoil, thus making a plug to prevent oxygen from penetrating, and close with a plastic lid.

Place the raspberry jelly in the refrigerator.

The most important thing in this method is to store it only in a cold place and be sure to maintain the proportion of berries to sugar, otherwise there is a high 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 housewife can prepare it for winter time. You just need to have the desire and a set of products.

Sort the raspberries from the garbage, immerse them in cold water literally for a few minutes and carefully remove with your palms or a slotted spoon. Place on a towel and let dry.

When excess moisture comes out of the berries, transfer them to a bowl and cover with a thick layer of sugar without gaps.

Leave for four to five hours. When you see that the raspberries have completely absorbed the sand and juice is coming out, place them on the stove and bring them 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 the “Five Minute” raspberry jelly to the fullest and screw on with sterilized iron lids; plastic ones will not work.

Wrap the upside down jars in a thick blanket and leave until completely cooled.

After this, place it in the basement, pantry, or any dark, cool room.

Extraordinary delicious jam from watermelon rinds Any person can do it at home if you use the recipes from this article. So don't throw watermelon rinds into the trash anymore.

And here are ways to cook rhubarb compote.

Raspberry jelly is ready for use one and a half to two months after preservation; during this period it will thicken sufficiently and be imbued 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 while picking. It may contain bugs with an unpleasant odor that will spoil the aroma and taste of the dish.

We hope you enjoy our recipes. Happy preparations to you, dear hostesses!

Raspberry jelly is a delicious dessert that can be eaten throughout the year if you take care of it in advance. winter preparations. To make its taste brighter and its aroma more attractive, it is worth using various berries. This dessert is also very healthy.

How to make raspberry jelly

If you want to make raspberry jelly for the winter, you need to make the appropriate preparations. It is important to use not only fresh and high-quality berries, but also to sterilize the jars, because the quality of the finished dessert directly depends on this. When preparing tasty and healthy jelly from fresh raspberries for the winter, it is useful to know some of the subtleties of this process.

Preparing jars

You can seal the jam in jars of any size, but it is best to use half-liter jars. To prepare raspberry jelly for the winter, it is not necessary to sterilize them. It is necessary to prepare a certain number of cans in advance, then wash them thoroughly and dry them naturally. Do not forget about the lids, because it is best to cover the jam with metal or plastic ones if the dessert will not be stored for a long time.

How to choose berries

You can make raspberry jelly for the winter with the addition of other berries, such as currants. Most important stage- the washing up. The berries are first sorted, leaves, twigs and other debris are removed. Then they are washed thoroughly, otherwise the jars of jelly will not last long, and the dessert may simply turn sour. It is advisable to perform this procedure two or three times until the water is perfectly clean.

Raspberry preparations for the winter

Pure raspberry jelly with gelatin is very tasty. You can add red or black currants, as well as gooseberries, but then the taste of the finished dessert will become a little sour, but interesting. Before you start preparing frozen raspberry jelly for the winter, all preparatory procedures are carried out, take a pan with a thick bottom, otherwise the jam will burn and its taste will deteriorate. Can be done delicious jelly from raspberries without gelatin or cooking.

With red currants

The combination of red berries guarantees a delicious, aromatic result. Ingredients needed for preparation:

red currants – 1 kg;
fresh raspberries – 480-500 g;
sugar – 1700 g;
water – 200 g.

Preparation:

It is important that each berry is clean, otherwise the raspberry dessert will quickly spoil.
Peeled, washed currants are blanched for several minutes.
The still hot berries are rubbed through a fine sieve so that the mixture becomes homogeneous.
The prepared raspberries are crushed to obtain a puree using a blender.
You need to boil sugar syrup - add sugar to water and mix.
The container is placed on low heat and left for a while until the sugar is completely dissolved (cook it for 10-15 minutes, letting it boil well).
The finished and hot syrup must be removed from the stove; it should be thick.
It is necessary to allow time for the syrup to cool to a temperature of about 70˚C.
Mix the syrup with mashed raspberry puree - you should get a thick mass.
At the end you need to add the grated currants, then all the ingredients are mixed well.
Taken glass jar and filled with jelly.
As soon as the homemade dessert is completely poured into containers, it must be placed in the sun for 5-6 days, because the preparation must strengthen.
It is important to fill the jars full, as the jelly will gradually begin to settle.
If you use this recipe, you need to use a special method for closing the jars - after the soaking period is over, you need to take a circle of dry paper, moisten it with alcohol or vodka, place it on top of the jelly and secure it with a thick thread or rubber band.
A metal lid can also be used, but it is best to do it as described in the previous step.
If you prepare delicious dessert, covered with parchment paper, until winter sets in, the jars should be stored in the refrigerator. And with the first frost, they need to be put away in a cellar or cool pantry.

Raspberry jelly with gelatin

If you are interested in the question of how to make raspberry jelly, you should use the following recipe. You should not be afraid of such an additive, because it is designed to stabilize the consistency of the workpiece. Ingredients:

boiled water – 700-750 g;
fresh and ripe raspberries – 550-650 g;
sugar – 280-320 g;
gelatin 25-30 g.

Preparation:

Washed and necessarily dried berries (this is important condition) warm up, do push-ups natural juice using a fine sieve so that no bones get into the finished jelly, otherwise they will spoil the taste.
The remaining cake is filled with water and squeezed out again.
Cold water is poured into the gelatin and left for 5-7 minutes until it swells.
After about an hour, the remaining liquid is drained, and the gelatin is dissolved in 50 g of boiling water.
Raspberry juice and the resulting gelatin composition are mixed, sugar is added.
Then the jelly must be poured into prepared jars and canned for the winter, without necessarily waiting for the dessert to cool.

Raspberry jelly for the winter with pectin

Children and adults will definitely like this sweetness, because it turns out tender and tasty. Ingredients:

fresh or frozen raspberries – 330-340 g;
pectin (natural thickener) or gelatin – 22-25 g;
sugar – 4.5-5 tbsp. l.;
lemon juice – 1.75-2 tbsp. l.

Preparation:

If you plan to make jelly from frozen raspberries, first leave the berries at room temperature for a while.
As soon as the raspberries give juice, they are transferred to a colander and strained.
The resulting juice is diluted with a small amount of boiled water - the result should be about 300 g of liquid.
The pectin is filled with water and left for a couple of minutes, then washed and squeezed out.
Mix sugar with diluted raspberry juice.
The mixture is placed on the fire and brought to a boil.
The composition contains pectin with lemon juice– all components are mixed.
The finished jelly is poured into jars and closed with lids, but another method can be used - the dessert is placed in molds and placed in the refrigerator. When the first layer hardens, fresh raspberries are laid out, and syrup is poured on top again. The molds are placed in the refrigerator. But such a dessert cannot be stored for a long time.

Video: making jelly at home

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