Raspberry jelly for the winter is a simple recipe for delicious preserves. A simple recipe for making raspberry jelly for the winter. Preparation of raspberry jelly for the winter.

Raspberries are loved not only for their taste, but also for their unique aroma. Jelly rolled up from raspberries for the winter will remind you of summer in the cold. The berry is rich in vitamins and has beneficial substances that help fight colds, which is especially important in the autumn-winter period.

Features of making raspberry jelly

There are some secrets that you need to pay attention to when preparing preparations:

1. Raspberries are a very delicate berry. Collection must be carried out in dry weather. Pick only firm and ripe berries. Overripe raspberries will fall off the bush.
2. The berry is medium jelly, so to make jelly you need to add gelatin or pectin.
3. Raspberries are not washed before cooking.

How to choose berries

If you plan to purchase raspberries on the market, you need to carefully inspect the berries. They should be a rich crimson color, dry and elastic, and have a pleasant aroma. If the berries give off a sour or fermented smell, then most likely they were collected a long time ago or are already overripe.

It would be useful to find out where the berries were collected. You can use a dosimeter to check your radiation levels.

Raspberries do not require special preparation. Before cooking, just pour it onto a towel and remove the leaves.

How to make raspberry jelly at home

There are a large number of ways to make jelly.

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

Ingredients:

• raspberries – 1 kilogram;
• sugar – 1 kilogram;
• water – 1 glass.

Cooking instructions:

1. Prepare raspberries. Sort through and remove small particles that fall into the container during collection. If the raspberries are dirty, you can rinse them.
2. Make syrup: place raspberries in a container, add water and boil over low heat for 5 minutes.
3. Strain and add sugar. Boil for an hour.
4. Remove the foam as it forms.
5. Pour a few spoons of jelly into a cup and cool. This is necessary with do to check the readiness of the workpiece. If the jelly hardens, it is ready.
6. Pour into desired containers and seal tightly.
7. Let cool at room temperature.

"Five Minute"

This recipe is unique in that the jelly is prepared very quickly. The taste remains virtually unchanged since a small amount of sugar is required.

Grocery list:

• berries – 1 kilogram;
• sugar – 500 grams.

Cooking method:

1. Sort the raspberries; this must be done if the berries were purchased at the market. Do not wash.
2. Place in an enamel container in layers, sprinkling each layer with sugar.
3. Let sit for 2 hours so that the raspberries release their juice.
4. Next, heat over low heat.
5. When the raspberries release a lot of juice, strain using cheesecloth or a sieve. The raspberry seeds are also removed in the process.
6. Bring to a boil over low heat. Boil for 5 minutes.
7. Collect foam.
8. Fill the jars with syrup and seal.
9. Turn upside down and cover.

This is an incredibly healthy jam, especially during cold season.

With agar-agar

This is a useful natural substance that has a beneficial effect on the digestive system.

Ingredients:

• raspberries – 600 grams;
• agar-agar – 1 tablespoon;
• sugar – 400 grams.

Cooking method:

1. Sort through the berries and remove leaves and other small particles.
2. Grind the raspberries using a metal sieve, removing the seeds.
3. Pour the mixture into a bowl and add sugar.
4. Boil sugar filling. To do this, boil the ingredients. Remove any foam that appears.
5. Mix agar-agar powder with sugar. Gradually pour into the boiling mixture, stirring constantly.
6. Boil for no more than 10 minutes.
7. Distribute into containers and roll up.
8. Cover with a blanket and leave to cool.

Seedless

Components:

• raspberries – 1.2 kilograms;
• sugar – 1.5 kilograms;
• water – 2 glasses.

Cooking method:

1. Place the berries in a stainless steel bowl and boil for 20 minutes.
2. To remove seeds, grind through a sieve or squeeze in gauze.
3. Add sugar to the resulting mass and boil again.
4. Cool and repeat the procedure.
5. Check readiness.
6. Pour into jars and seal tightly.

With gelatin

Components:

• berries – 1 kilogram;
• sugar – 1.5 kilograms;
• water – 300 milliliters;
• gelatin – 5 grams;
• citric acid – 5 grams or lemon juice.

Preparation:

1. Pour gelatin with warm water and leave to swell. The exact dosage is indicated on the packaging.
2. Cover the berries with sugar and let stand for a while.
3. Boil over medium heat for 15 minutes.
4. Add citric acid or a few drops of lemon juice and gelatin.
5. Boil for 10 minutes, stirring continuously with a wooden spoon.
6. Pour the boiling mixture into jars and seal tightly.
7. Turn upside down and cover with a warm cloth. Let cool.

With currant juice

Ingredients:

• raspberries – 500 grams;
• currants – 500 grams;
• sugar – 400 grams;
• water – 1 glass.

Cooking method:

1. The jelly is transparent and has a rich color if you take red currants.
2. Sort the raspberries and rinse the red currants along with the branches.
3. Place everything in a bowl, add a glass of water and steam under the lid.
4. The temperature will cause the berries to crack and give a lot of juice; remove from heat.
5. Cool quickly by immersing the container in cold water.
6. Mash the berries using a masher.
7. After this, strain through a sieve.
8. Boil the juice until the mass is reduced by half.
9. Add sugar and stir.
10. Boil, let cool slightly and boil again.
11. Remove from heat and fill prepared container.
12. Seal tightly.

With cream

Ingredients:

• raspberries – 200 grams;
• sugar – 50 grams;
• gelatin – 5 grams;
• cream 33% – 50 grams;
• powdered sugar – 10 grams.

Cooking list:

1. Pour gelatin with warm water and let stand.
2. Sort the raspberries and squeeze out the juice.
3. Heat the gelatin in a water bath until completely dissolved and pour raspberry juice into it.
4. Pour into containers.
5. Add powder to the cream and mix.
6. Pour cream over the cooled jelly and refrigerate.

No cooking

Raspberry jelly without cooking is a healthy treat that children love.

Ingredients:

• raspberries – 1 kilogram;
• sugar – 700 grams.
• gelatin – 5 grams.

Cooking method:

1. Sort the berries and rinse. Spread on a towel and let dry.
2. Pour gelatin with water and let it swell. After this, completely dissolve it in a water bath.
3. Squeeze out the juice using gauze folded in several layers.
4. Add sugar and wait until it is completely dissolved.
5. Pour the juice into containers and refrigerate.

Raspberry and orange puff jelly

Ingredients:

• raspberries – 100 grams;
• orange - 1 piece;
• sour cream – 100 grams;
• gelatin – 5 grams;
• sugar and water.

Cooking method:

1. Pour gelatin with water and leave to swell.
2. Sort the berries and squeeze out the juice.
3. Wash and dry the orange, squeeze out the juice. For convenience, use a special device.
4. Add sugar to orange juice and heat over heat.
5. Carry out a similar procedure with raspberry juice.
6. Divide the water with gelatin in half and add to the juice.
7. Pour raspberry juice into containers. The layer height is 1 centimeter.
8. Place in the refrigerator until hardened.
9. Pour the same amount of orange juice on top and let it set in the cold.
10. Alternate layers until juice is complete. Place in the refrigerator.
11. The originality of the dessert is that it turns out striped.

Further storage

Jelly is stored in cool, dry places. The temperature should not exceed 5 degrees. Basements, cellars, and storage rooms are suitable for storage. If the room freezes in the winter, then it cannot be stored in it.

Raspberry jelly is a very aromatic delicacy that contains a huge amount of vitamins. You can make it at home just to indulge in a delicacy for dessert, or you can prepare it for the winter in the summer.

This option will not allow you to forget the taste of juicy berries, will remind you of sunny days and will lift your spirits.

Raspberry jelly - general principles of preparation

Jelly can be made from berry puree, juice or decoction. This all depends on the recipe used, as well as the amount of raspberries. If there are a lot of berries, then you can prepare a rich delicacy with a pronounced taste. If you only have a little raspberry, then it’s better to prepare a decoction; you can add other juices and compotes to it, then make jelly from this liquid. The mass can simply be boiled down, since the berries contain gelling agents. But increasingly, the process is being simplified; ordinary table gelatin is used for jelly. The product comes in plates, but is not sold everywhere. It’s easier to buy loose powder in bags; every store has it.

Basic rules for using gelatin:

1. The product must be strictly measured; take the amount specified in the recipe. You can take into account the ratio with liquid specified in the instructions.

2. You need to pour gelatin with cool water or room temperature.

3. Gelatin needs time to swell. It's in the instructions. Even instant products need to stand for 7-10 minutes, and simple ones even longer.

4. It is not advisable to boil gelatin, with the exception of preparations for the winter. After cooking, the gelling ability of the product decreases.

5. Jelly is never frozen, this will only spoil it. To harden, simply keep in the refrigerator for several hours. The exact time depends on compliance with the technology, the amount applied, and temperature.

After preparation, the gelatin is combined with the liquid jelly base and heated. If the dessert is intended for immediate consumption, then only slightly warm it up. Then the mass is laid out in molds or poured into one large bowl and left to harden.

Raspberry jelly for dessert

Recipe for a simple raspberry jelly that can be prepared for dessert. Here you can use fresh or frozen berries, which allows you to make a treat at any time of the year.

Ingredients

100 g raspberries;

400 ml water;

10 g gelatin;

30 g sugar;

1 pinch vanilla (optional)

Cooking method

1. Pour 40 ml of water, mix with loose gelatin. It is important to use liquid at room temperature. If the water is hot, lumps will immediately appear. Set aside the gelatin and wait for the time indicated on the package.

2. Mix raspberries with the remaining water, put on the stove, and boil for a couple of minutes after the liquid boils.

3. Strain the broth, grind the berries through the same sieve. Discard the seeds and membranes.

4. Add granulated sugar to the raspberry broth and stir. In general, the amount of sugar and its sweetness can be adjusted at your discretion. Add a small pinch of vanillin and stir again.

5. Gelatin has already swollen by this point. Just transfer it to the hot mass and stir. If the base has already cooled down, then put it on the stove and heat it up a little over low heat. All clots should dissolve.

6. Pour syrup with gelatin into molds, bowls or vases, you can just use glasses. Makes three full servings.

7. Leave in the refrigerator for three hours. When serving, you can put a few raspberries on top and garnish with a mint leaf.

Raspberry jelly for the winter without gelatin

A recipe for a bright and appetizing preparation for the winter. For it, you can use the softest, mashed berries, as well as the juice accumulated at the bottom. The main thing is to sort everything out and remove the spoiled raspberries. If the berries are no longer fresh and taste like wine, then they cannot be used for winter harvesting.

Ingredients

1 kg raspberries;

100 g water;

3 grams of citric acid;

1 kg sugar.

Cooking method

1. Place clean berries in a saucepan, add granulated sugar.

2. Using a pestle, knead everything thoroughly. There is no need to leave it, as is done when making jam, just put it on the stove right away.

3. Bring to a boil over low heat until all the sand dissolves. Then simmer for 30 minutes.

4. Cool the raspberry jam, rub through a sieve, remove all the seeds.

5. Return the resulting puree to the stove.

6. Dissolve citric acid in water. Pour the future jelly one spoon at a time, bringing it to a boil each time. Boil for another quarter of an hour.

7. While the mixture is being prepared, you need to steam the jars and scald the sealed lids with boiling water.

8. Pour the jelly into prepared jars, roll up, and store. In a cool place the mass will become thicker.

Raspberry jelly for the winter with gelatin

Of course, jelly without gelatin is very tasty and tender, but the consistency is not always as it should be. Usually the delicacy simply resembles confiture; it can even be spread on bread. For those who want to make thicker raspberry jelly for the winter, this recipe is suitable.

Ingredients

1 kg raspberries;

700 g granulated sugar;

30 g gelatin;

1 tsp. citric acid;

250 grams of water.

Cooking method

1. Pour gelatin with water, use 150 grams for now, for this amount of powder will be quite enough. Set aside and let it sit and swell.

2. Place the berries in a saucepan, add granulated sugar, stir and mash a little to release the juice. Due to the addition of gelatin, there is less sugar than berries.

3. Place the raspberries on the stove and boil until soft. Since the berries themselves are very tender, ten minutes is enough.

4. Strain the liquid, wipe the remaining berries. Throw away any excess.

5. Screw the sweet mass onto the stove and boil for another ten minutes.

6. Add citric acid diluted with hot water and cook for another five minutes.

7. Add the swollen gelatin. Stir. Cook the jelly for another ten minutes, but now turn the heat to the lowest setting. The mass should not gurgle or actively boil. Just warm it up thoroughly.

8. Prepare the jars in advance: steam or fry in the oven, heat in the microwave, pouring a little water. Treat the lids with boiling water.

9. Pour the jelly while it is hot, the consistency is liquid.

10. Quickly roll up the jars and turn them over. As soon as the raspberry delicacy has cooled, you can put it away for storage.

Raspberry and cream jelly

A variant of the most delicate jelly dessert, which is prepared with cream. Regular food gelatin, cream with 33% fat content.

Ingredients

150 g raspberries;

200 ml water for berries;

40 g sugar;

150 g cream;

21 g gelatin;

3 tbsp. l. powdered sugar;

90 ml water.

Cooking method

1. Separate 14 grams of gelatin, pour 60 ml of water into it, leave to swell. Also combine 7 g of gelatin and 30 ml of water.

2. Boil the berries with the recipe water, simmer for a minute, and rub through a sieve. Add granulated sugar.

3. Boil the raspberries again, add the swollen 14 g of gelatin, stir and, after dissolving, remove from heat.

4. Pour raspberry syrup into portions, filling only halfway. Place in the refrigerator for an hour.

5. Whip cream with powder. Add vanilla to taste.

6. Melt 7 g of swollen gelatin. You can put it in a water bath or warm it up a little in the microwave. Pour into the cream, continuing to whisk.

7. Place the cream on top of the raspberry jelly. Can be piped through a piping bag with a tip.

8. Place the dessert in the refrigerator for another 2-3 hours, let it harden completely.

Raspberry jelly with berries

A delicious treat option with whole berries inside. The dessert is also prepared with gelatin, but with raspberry juice. You can mix it with the juice of apples, oranges, other fruits or berries.

Ingredients

300 ml raspberry juice;

150 g berries;

15 g gelatin;

2 tbsp. l. Sahara;

30 ml water.

Cooking method

1. Mix water and gelatin, add 30 ml of juice, let the mixture swell.

2. Add granulated sugar to the remaining juice and dissolve.

3. Sort the berries, rinse and dry.

4. Melt gelatin and combine with juice.

5. Pour a layer of jelly into the mold, half of the syrup should be gone. Place in the freezer for 20 minutes. The jelly will not freeze, but the top will harden a little.

6. Remove the mold and arrange the raspberries.

7. Use a spoon to pour the raspberries on top. There is no need to add quickly, since the bottom layer is not yet strong enough. Carefully pour out the remaining syrup and refrigerate for two hours.

Raspberry and orange puff jelly

It is best to collect this jelly in wide glasses without a pattern. Through transparent glass you can appreciate the beauty of the dessert.

Ingredients

250 ml orange juice;

150 g raspberries;

20 g gelatin;

260 ml water;

Sugar to taste.

Cooking method

1. Divide the gelatin in half, pour 30 ml of water into each part.

2. Boil raspberries in a glass of water, wipe or simply squeeze the juice through cheesecloth. Sugar to taste.

3. Add one part of gelatin to hot raspberries and dissolve.

4. Pour 1.5-2 cm of raspberry broth into each glass. Place in the refrigerator.

5. Melt the second part of the gelatin. Combine with orange juice. If it is not sweet enough, you can add granulated sugar.

6. Take out the raspberry jelly, which has already hardened, pour in a layer of orange juice. Refrigerate.

7. As soon as the orange layer hardens, pour in the raspberry broth again.

8. The number of layers and their thickness are arbitrary, the main thing is to let them harden a little so that the liquids do not mix.

Raspberry jelly - useful tips and tricks

If there is gelatin in the plates, then its quantity is the same as indicated in the recipe. It is simply soaked in cold water, which is not taken into account in the recipe. And the liquid that is there is simply added to the puree or syrup. The soaked plates are taken out of the water, added to the total mass, and dissolved.

As with making jam, it is important to skim the foam that forms when the raspberries boil. This is especially true when preparing for the winter. Debris and air accumulate in the foam, which shortens the shelf life of the treat and spoils its appearance.

Raspberries go well with mint leaves and lemon balm; you can add a few pieces to the boil, but do not put them in jars.

In addition to gelatin, agar-agar can be used to thicken the mass; it is sold in confectionery departments, the dosage is indicated on the package.

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. It is prepared in various 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 simple and quick to prepare. The main difficulty here is to 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 to be bright yellow. 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 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 stands well for a long time and does not explode due to the fact that it uses a lot of granulated sugar, 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.

Raspberries are a medium-gelling berry, so in recipes for raspberry jelly for the winter there are cooking options with either gelatin or pectin. To make raspberry jelly without gelatin, use a large amount of sugar or juice from berries and fruits that gel well. These berries and fruits contain a large amount of pectin, these include apples, gooseberries, currants and quinces.

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

For the raspberry jelly recipe you will need:

• Raspberries – 2 kg,
• 100 ml water,
• Sugar – granulated – 2 kg.

PREPARATION of raspberry jelly for canning for the winter:

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

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

To make the raspberry jelly thicker, the recipe changes slightly and raspberry juice is mixed with red currant juice (the technology for cooking the jelly itself does not change). Red currants gel very well and match the color of raspberry jelly.

For the recipe for raspberry and red currant jelly you will need:

• 1 liter raspberry juice
• 0.3 l red currant juice
• 1 kg sugar.

PREPARATION:

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

Recipe for raspberry jelly with pectin or gelatin.

Raspberry juice jelly turns out thicker and denser if you add gelatin soaked (swollen) in water or ready-made pectin from bags (you can find it in any spice department) to its recipe. 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 (I wrote above how to prepare it) take
• 1.5 kg sugar and
• 30 g dry gelatin.

PREPARATION:

Pour the gelatin with water until it just 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 cooking the jelly.

Pectin or quittin is added to raspberry jelly according to the directions on the package.

Let delicious raspberry jelly appear in your homemade preparations!

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

Best regards, Anyuta.

Berry jelly recipes for the winter

The recipe for making delicious raspberry jelly for the winter is simple, so even those who are trying their hand at culinary arts for the first time can make it...

3 hours

150 kcal

5/5 (4)

The summer garden pampers us with fruits and berries, including raspberries. The juice of the berry has a useful composition that 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 are trying their hand at culinary arts for the first time can make it.

To prepare raspberry jelly for the winter it is important choose the right main ingredient - raspberries. In this recipe I use berries collected from the garden. Therefore, the main property of raspberries is their fresh state. It doesn’t matter if it’s watery or if some of the seeds are a little dry from the sun. It is important to use freshly picked berries, which will give the jelly an indescribable smell.

Second ingredient - sugar, with the help of which our juice will thicken and turn into a delicious jelly. Also, when preparing dessert, it is necessary to use clean water, which will allow the berries to boil 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 put it in a colander to remove excess moisture and transfer it to the pan. I took a regular enamel one.
2. Next, fill our raspberries with water. I usually pour water just below the level of the raspberries so that it covers them but doesn't overlap a few centimeters above.
3. Place the pan on the stove and cook the berries. The result should be a softened mixture.
4. I spread the mass that we got during cooking on cheesecloth. The liquid should drain into the bowl. Once the berries have cooled and most of the juice has drained, use a spoon to mop up any remaining juice. It’s more convenient for me to squeeze the berries with my hands.
   

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

5. The resulting juice must be measured. This is important for determining the amount of sugar we will need next. I got 3 liters of juice.
6. Then I pour the liquid into our pan and boil it over the fire. The amount of juice will decrease, don't be alarmed by this. After this, 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, we need to stir our future jelly frequently. 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 fallen seeds or cake.

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

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