Raspberry jelly. How to make raspberry jelly

So, you have harvested a large harvest of raspberries. How to store it for the winter? The ideal way is to make jam or jelly from fresh berries. This preparation can be made in literally 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 out the juice.

Either way, once you have it, you should measure the amount and then add exactly the same amount of sugar.

The simplest recipe for raspberry jelly for the winter looks like this. Take fresh berry juice and sugar in a 1:1 ratio. Mix the two ingredients and boil the mixture. Cook over low heat for 10 minutes. After this, the product must be poured into jars and cooled. More detailed recipe listed below.

What is important to know

Use only freshly squeezed raspberry juice to make raspberries for the winter without pectin. If you take frozen, it will not thicken, and you will get Fresh berries contain pectin, 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 high 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 skimming off any foam on top.

Pour raspberry jelly into clean jars for the winter, cover with a lid and cool to room temperature. It is advisable to store in the refrigerator.

Preparing the dishes

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

Place lids and rings in boiling water and turn off 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 of about 1 cm at the 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 at large saucepan with a stand at the bottom. Make sure the jars are sealed with at least 10cm of water. Boil for 10 minutes, then turn off the heat and leave them in the pan for five minutes before transferring them to a cooling rack.

Once the jars have cooled, 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 make jam in another way by adding lemon juice. What you need:

• 1.5 kg raspberries.
• 1.5 glasses 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 vigorously from time to time with a wooden spatula, until the raspberries are very soft. This will take 10 to 15 minutes. Transfer 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 cups.

In a large dry saucepan, bring the juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and salt (1/4 teaspoon). Return to a boil and cook, stirring frequently, 8 to 12 minutes. To check if the jelly is ready, dip a large metal spoon into it, lift it horizontally over the pan and let the mixture drip back into the mixture. The product is ready when the mixture thickens slightly and drops slowly flow down the spoon. Be sure to skim off all the 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 option

You can also make raspberry jelly for the winter by taking it. It has a specific taste and aroma that distinguishes it from garden crops. But keep in mind that its color is darker, and it will not make a beautiful crystal-red jelly. What you need:

• 3 glasses 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 glasses of sugar.

How to cook it?

This is a five-minute raspberry jelly for the winter. To begin, mash the wild raspberries with a wooden spatula, dividing them into small batches. Place the resulting puree into a moistened bag made from several layers of moistened gauze. Let the juice drain without interfering with the process for at least 2 hours (preferably overnight). Try to avoid squeezing the bag, as 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 has completely dissolved, and only then pour in the pectin and lemon juice. Cook over medium heat for five minutes, then pour into sterilized jars.

Spicy option

No matter how strange it may sound, pepper really revives sweet taste and raspberry aroma. To prepare such an unusual delicacy, you will need:

• 1 cup raspberry juice (you can prepare it using any method described above).
• 1/2 sweet pod bell pepper, sliced.
• 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.

Mix raspberries in a saucepan Bell pepper and jalapeño with sugar and vinegar. Bring the mixture to a boil over medium heat, and then simmer on high for 1 minute. Remove the pan from the heat and let stand for 5 minutes.

Add liquid pectin to the mixture and run it through any filter to remove pepper pieces. Place raspberry jelly in sterilized jars for the winter, close the 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 both. This does not affect the taste of the product, but appearance If you use yellow berries, the jelly will not be as beautiful.

Raspberry jelly for the winter, a simple recipe for which can be easily found in any culinary publication, is an excellent treat for winter tea parties. They're preparing it different ways with the addition of gelatin, gelatin, agar agar, or without the addition of gelling agents at all.

How to make raspberry jelly?

Raspberry jelly for the winter is a delicacy that can be served as an independent dessert. You can also spread it on bread or eat it as a snack with tea. There are some nuances in making jelly that you can handle without any problems, taking into account the recommendations below.

1. Berries for jelly must be whole, without signs of damage or spoilage.
2. If the raspberries are from your own plot, then it is preferable to collect them in dry weather.
3. In order for the jelly to thicken, sugar and berries must be in a ratio of at least 1:1.
4. If the recipe uses gelling agents, you can use less sugar.
5. Jelly can also be prepared with seeds, but it will be more tasty and tender if you first remove them from the raspberries by grinding the berries through a sieve. Alternatively, you can make jelly from berry juice. Then the raspberries are simply passed through a juicer.

Raspberry jelly for the winter “Five Minutes”

Raspberry jam-jelly for the winter “Five Minute” is very easy and quick to prepare. Main difficulty here - rub the berries through a sieve, but this is not at all difficult, because after boiling they turn into puree. It is better to store raspberry jelly prepared according to this recipe in a cool place.

Ingredients:

• raspberries – 1 kg;
• granulated sugar – 1.2 kg.

Preparation

1. Place the raspberries in a saucepan, crush the berries well with a masher and place on the stove.
2. Boil over low heat for 5 minutes after boiling.
3. The slightly cooled mass is rubbed through a sieve.
4. The resulting mass is placed on the fire again, granulated sugar is added, stirred well and boiled for another 5 minutes.
5. Hot raspberry jelly for the winter without gelatin is placed in sterile jars and immediately sealed.

Raspberry jelly with gelatin is not cloying, but rather sweet and sour. Very little sugar is used here, because there is gelatin, thanks to which the mass will definitely harden. It is only important to remember that the mass with gelatin cannot be boiled. As soon as the first bubbles appear on the surface, the stove is turned off.

Ingredients:

• raspberries – 800 g;
• water – 800 ml;
• sugar – 6 tbsp. spoon;
• instant gelatin - 3 tbsp. spoons.

Preparation

1. Grind the raspberries through a sieve.
2. Water is mixed with sugar and brought to a boil.
3. Add the remaining cake, bring to a boil and boil for 2 minutes.
4. Strain the broth through a sieve and add gelatin to the liquid and stir.
5. Pour in raspberry puree, bring to a boil and pour into prepared sterile containers.

Raspberry jelly with agar-agar for the winter

Raspberry jelly for the winter is a simple recipe and is prepared with the addition of a thickener in the form of agar-agar. To prevent the jelly from becoming too sweet, add lemon juice if desired. At first the mass remains liquid, this is normal, as it should be. It will thicken after it has completely cooled.

Ingredients:

• raspberries – 1 kg;
• sugar – 750 g;
• lemon – 1 pc.;
• agar-agar – ½ teaspoon.

Preparation

1. Place the raspberries in a saucepan and mash with a masher until the juice releases.
2. Place the dishes on the stove and boil over low heat for 10 minutes.
3. Pass the mixture through a colander to get rid of the seeds. You can skip this step if they are not a hindrance.
4. Add the juice of one lemon, agar-agar, simmer the mixture for about another minute, and then pour the jelly into sterile containers and seal.

Yellow raspberry jelly is prepared according to the same principle as red raspberry jelly. In this recipe, the jelly is prepared with the addition of gelatin, so if the berries used are sweet, you can add less sugar. The workpiece turns out bright yellow color. It will definitely be a welcome guest on the winter table, reminiscent of sunny summer.

Ingredients:

• yellow raspberries – 1 kg;
• granulated sugar – 700 g;
• gelatin – 30 g;
• water – 250 ml;
• citric acid – 1 teaspoon.

Preparation

1. Gelatin is poured into 150 g of water.
2. The berries are covered with sugar, kneaded, placed on the stove and boiled for 10 minutes.
3. Strain the mass through a sieve.
4. Place the puree back on the stove and boil for 10 minutes.
5. Add citric acid diluted in a small amount of water and boil for 5 minutes.
6. Add the swollen gelatin, stir until it dissolves, bring the mass to a boil, pour into prepared jars and seal.

Currant and raspberry jelly for the winter, a simple recipe for which is presented below, is a delicacy that is not only very tasty, but also healthy. IN in this case the preparation is made from berry juice, which is not boiled, but only brought to a boil. You won’t be able to save on sugar here, because if you add less of it, the mass will not thicken as it should, and the jelly will not work out.

Ingredients:

• raspberry juice – 2.5 cups;
• blackcurrant juice – 2.5 cups;
• granulated sugar – 1.2 kg.

Preparation

1. Pour both types of juice into the pan and add sugar.
2. Stirring, bring the mixture to a boil and immediately pour the currant and raspberry jelly into prepared sterile jars.

Jelly from, a simple recipe for which is presented below, is prepared with the addition of orange juice and zest. It turns out unusually tasty and very aromatic. If you use zest, then it must be peeled off in a very thin layer, without affecting the white layer. The most convenient way to do this is with a fine grater. If desired, you can add a little more cinnamon to this jelly.

Ingredients:

• raspberries – 1 kg;
• sugar – 350 g;
• large orange – 1 pc.;
• Zhelfix – 1 sachet.

Preparation

1. The sorted raspberries are placed in a saucepan and heated to a boil.
2. Cover the pan and leave the berries to steam for about 10 minutes. And then pass them through a sieve.
3. Return the puree to the pan, add orange juice and zest if desired, add jelfix and sugar and boil for 2-3 minutes at a low boil.
4. Raspberry jelly is poured hot into sterile jars and immediately sealed.

Seedless raspberry jelly for the winter, a simple recipe for which is presented below, will be perfectly stored even without a cellar in a city apartment. The workpiece is well worth it long time and does not explode due to the fact that a lot of granulated sugar is used in it, and then the mass is boiled for a long time.

Ingredients:

• raspberries – 1 kg;
• granulated sugar – 1.2 kg;
• water – ¾ cup.

Preparation

1. The sorted and washed raspberries are poured with water and boiled for 15 minutes after boiling over low heat.
2. The resulting mass is ground through a sieve, returned to the pan, sugar is added, brought to a boil and boiled for about an hour.
3. The readiness of the jelly is checked as follows: a drop of the boiled mass is dropped onto a chilled saucer. If the drop immediately hardens, it means the jelly is ready.
4. Seedless raspberry jelly for the winter is poured into sterile jars and sealed.

Raspberries with the addition of a thickener in the form of agar-agar are prepared incredibly quickly and easily. The main thing is to turn natural berries into juice. The easiest way to do this is with a juicer. The jelly will retain the maximum of nutrients, because the juice is only brought to a boil and not boiled.

Ingredients:

• agar-agar – 1.5 teaspoons;
• raspberry juice – 3 glasses;
• granulated sugar – 50 g.

Preparation

1. Agar-agar is mixed with sugar and poured into boiled raspberry juice.
2. Stir well until the sugar crystals dissolve.
3. Pour the mixture into prepared jars and seal.

You can prepare it without using granulated sugar at all. In this case, the addition of a gelling agent is mandatory. This product must be stored in a cool place. After adding gelatin, the mass is not boiled, it is heated over the lowest possible heat for about 5 minutes, and then poured into jars and sealed.

Ingredients:

• raspberries – 1 kg;
• gelatin – 30 g;
• water – 250 ml.

Preparation

1. Gelatin is poured into 150 ml of water.
2. The berries are poured with the rest of the water and boiled for 5-7 minutes, the mass is rubbed through a sieve, the cake is thrown away, and the resulting juice is poured back into the pan.
3. Add the swollen gelatin and simmer over low heat for 5 minutes.
4. Place the raspberry jelly in prepared jars, seal and store in the cold.

Raspberry jam, like jelly for the winter, can be prepared without heat treatment. To do this, you just need to chop the berries, grind through a sieve to get rid of the seeds, and then mix the resulting puree with sugar. Such preparations should be stored exclusively in a cold place. In the warmth, the jelly will ferment very quickly.

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 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. Add 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.

Step 1: prepare the raspberries.

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

Step 2: cook the raspberries.

Place the washed raspberries into a pan of suitable size and pour required quantity water, cover with a lid and place on low heat. Cook until the raspberries drown in their own juice.
After you have steamed the berries, remove the pan from the heat and place it in a bowl of cold water to cool.
The cooled raspberries, floating in their own juice, need to be properly crushed with a masher so that an almost homogeneous berry puree is obtained in the pan.

Step 3: Express the juice.

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

Step 4: cook raspberry jelly.

Weigh the purified juice and remember the result. To make good raspberry jelly, we need to boil this juice by 40%.
Cook in several stages, cooling the liquid after each stage to almost room temperature. It usually takes 3-4 approaches to eventually reduce the weight of your juice by almost half.
Pour sugar into boiled raspberry juice. It is required exactly as much as the liquid itself weighs.
Put the pot with the future raspberry jelly return to the stove and bring to a boil again, dissolving all the sugar at the same time. Now cool the 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 pieces with gauze and leave them to cool.
Usually raspberry syrup turns into jelly on 2-3 days. Finding out is very simple: tilt the jar, and if nothing comes out, then 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 out of reach. sun rays cool place.

Step 6: Serve raspberry jelly.

Add raspberry jelly to pies, bake cookies with it and prepare other goodies 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; to do this, you need to put them in a still cold oven and then gradually heat them up. But you can’t put glassware in an already hot oven, it will simply burst.

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

Preface

Raspberry jelly prepared for the winter is not only a storehouse of vitamins and incredibly delicious dessert, but also nice decoration for baking and cakes. To appreciate all the flavor possibilities of this berry, you need to experiment and try more than one recipe, and we will help you with this.

Required Ingredients

Raspberries and our health

An important factor that affects human health is the body’s receipt of a complete set of vitamins throughout the year. They will help to compensate for the lack of nutrients in cold times, as well as simply to please yourself. In addition to the usual jam, you can make many other types of preserves. In this article we will focus on culinary experiments with gelatin.

Raspberry is a perennial subshrub; it can reach a height of one and a half meters and fully exists both in wild conditions, and in cultivated gardens. Raspberries produce the most fruit in August, although much depends on the weather. Sometimes, very close to the bush, there are already ripened berries and just emerging flowers at the same time. garden plants are significantly larger in size than wild ones, which directly affects the quality of the harvest. Raspberries are included in the diet of most forest animals, so finding them in your yard is much easier than in an uncultivated natural environment.

Berries collected in the garden contain a total of about 12% fructose, glucose and sucrose. This is why the fruits have such a sweet and pleasant taste. The berries also contain approximately 4–6% fiber and 1% pectin. Much less is occupied by microelements, which take part in most processes of the human body. Vitamins that berries are rich in include C, B1, B2, PP. In addition to them, the fruits contain provitamin A, folic and salicylic acids - the latter is actively involved in the treatment of seasonal colds.

Raspberry jelly - simple, tasty and healthy

There are many various recipes, all of them are not particularly complicated and can satisfy any preferences. Moreover, the gelatinous dessert does not have to be made with gelatin; raspberry jelly is obtained from its own juice and pectin. This delicacy is perfect for children; unlike a store-bought product, it will not contain preservatives, flavors or other undesirable substances.

The jelly-like sweet treat can serve as a dessert at festive table, so it’s convenient to prepare it right before the celebration. If the goal is to preserve the product for for a long time, longer but less difficult culinary procedures will be required. Next we will talk about basic recipes, both with and without gelatin.

Delicious jam using gelatin

Do you want to preserve the appetizing quality of fresh berries for a long time? Then use recipes for raspberry jam with gelatin. For example, you can use this ingredient to make popular jams, as it makes the consistency of the berry mass more gelatinous. We should not forget that the heat treatment time for such jam is significantly reduced, and this allows for maximum preservation of useful substances in it.

To prepare jam, you need to take 1 kg of fresh raspberries, 1.5 kg of sugar, 0.3 l of water, 5 g of gelatin, 5–10 g of citric acid. We dilute the gelatin with water at room temperature (about 20–25 °C), you will always find the proportions on the package, and leave it for some time to swell. Cover the berries with sugar and add water to them. Boil the resulting mass, simmer over low heat for 25–30 minutes, stirring continuously. Add swollen gelatin and citric acid to the berries, cook for 15 minutes, remembering to stir. Pour the finished jam into pre-sterilized jars, roll them up, and place them upside down to cool. After a day, we hide the jam in a dark place with a low temperature.

To avoid burning and thereby spoil the food, you must use enamel cookware for cooking.

For those who like to experiment, there is a spicy recipe for raspberry jam with the addition of liqueur or cognac. To do this, take 1 kg of berries, 0.8 kg of sugar and 50 g of liqueur, beat it all until a puree is formed. 1 tbsp. l. Dissolve gelatin with water and set aside to swell. Place the berry puree in a water bath, boil and cook for another 7 minutes. Then set aside, add the swollen gelatin and mix thoroughly. We pour the jam into storage containers, and it can be kept without sealing, however, only in a cool place with a temperature no higher than 5 ° C.

If you want a softer jam consistency, you should use a seedless jam recipe. 1 kg of raspberries should be poured with 1-2 glasses of water and placed on low heat, after boiling, cook for 20 minutes, skimming off the foam. Then you should remove the raspberries from the stove, let them cool, and then strain through a sieve or cheesecloth, this way we will get rid of the seeds. Next, add 1.3 kg of sugar to the raspberry mixture, mix and return to the heat. Add pre-soaked gelatin - 4 g, lemon juice to taste to the boiling mass and cook slowly for 10 minutes. The finished jam just needs to be poured into jars and screwed.

Raspberry jam should be stored in small containers, as it may dry out within a short time after opening. To maintain the stickiness of the jam, do not shake or beat it, but only stir it gently. You need to scoop raspberry mixtures from a jar with a dry, clean spoon so that the processes of sugaring and fermentation do not occur.

Like fresh raspberries, jam and jelly made from them can be either a separate dish or an excellent addition to desserts, a filling for pies, and a decoration for cakes. And the combination of taste with the presence of many vitamins and microelements makes this berry indispensable in everyone’s arsenal. caring mother or grandmothers.

How to make delicious jelly without a thickener?

In fact, there is a way to make raspberry jam with a jelly-like consistency with virtually no additional ingredients. For this we need 2 kg of fresh berries, 1 kg of sugar and 0.25 liters of water. Pour the fruits into a saucepan, fill them with a glass of water and place on low heat. Close the top and cook until all the berries release their juice. Then remove from the burner and wait for the mass to cool. To speed up the process, we can place the vessel in a bathtub or other large container with cold water.

Now that the temperature of the mass has dropped to room temperature or lower, you need to thoroughly grind the contents. Using a colander and gauze, strain the juice and discard the squeezed fruits. We weigh the resulting drink. The weight must be known in order to further determine the level of syrup digestion . It is necessary to reduce the weight of the juice by 40% of the resulting. That is, if after squeezing you get 1 kg, you should boil it until final result weighing 0.6 kg. This will ensure that the syrup hardens completely and has a dense jelly-like consistency.

If we took 2 kg of fruit, we will get about 1.6 kg of juice, which must be brought to 1 kg during the boiling process. Add the same amount of sugar – in this case 1 kg. Stir it into the bulk, cook everything together in two more batches for 5–10 minutes, each time cooling to room temperature. After this, pour the resulting syrup into jars of up to 0.5 liters and leave them for a day (or two) until completely solidified. Roll up the jelly and store in the pantry until convenient.

Delicious raspberry desserts

These recipes are suitable for housewives who want to please their guests original dessert from raspberries, and it’s enough to get down to business even in the morning to be in time for the feast. You need 0.5 liters of water, 0.1 kg of fresh or, 15 g of sugar and 15 g of gelatin. Cooking time is only 1 hour 30 minutes. Pour one half of the water into a container and put it on the fire, immediately after boiling, pour sugar and berries into it, cook for about 20 minutes. We slightly heat another part of the water and dissolve the gelatin in it. Remove the broth from the heat, strain it thoroughly and, stirring gently, pour the diluted gelatin into it. Pour the resulting liquid into molds and place them in the refrigerator until completely thickened. The finished jelly can be decorated with fresh berries.

For the second recipe you will need 0.25 liters of cold boiled water, 0.25 liters of raspberry jam, 15 g of gelatin, a pinch of vanillin. Cooking time – 1 hour. Fill the gelatin with half the water and leave it for 30 minutes. Mix the jam with the second half and strain the resulting mass through a strainer. We boil this syrup and remove it. Pour the gelatin solution into the raspberry mass and return everything to the stove until it boils again, do not forget to stir. Immediately remove from heat, let cool and pour into molds, then put in a cold place until completely hardened. Let's enjoy the masterpiece with our guests!