Raspberry jelly is a delicious dessert that can be eaten throughout the year if you take care of winter preparations in advance. 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. The most important step is washing. 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. You can make delicious raspberry jelly 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:

1. It is important that each berry is clean, otherwise the raspberry dessert will quickly spoil.
2. Peeled, washed currants are blanched for several minutes.
3. The still hot berries are rubbed through a fine sieve so that the mixture becomes homogeneous.
4. The prepared raspberries are crushed to obtain a puree using a blender.
5. You need to boil sugar syrup - add sugar to water and mix.
6. 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).
7. The finished and hot syrup must be removed from the stove; it should be thick.
8. It is necessary to allow time for the syrup to cool to a temperature of about 70˚C.
9. Mix the syrup with pureed raspberry puree - you should get a thick mass.
10. At the end you need to add the grated currants, then all the ingredients are mixed well.
11. Take a glass jar and fill it with jelly.
12. 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.
13. It is important to fill the jars full, as the jelly will gradually begin to settle.
14. 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.
15. A metal lid can also be used, but it is best to do it as described in the previous step.
16. If you are preparing a 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:

1. The washed and necessarily dried berries (this is an important condition) are kneaded, the natural juice is squeezed out using a fine sieve so that no seeds get into the finished jelly, otherwise they will spoil the taste.
2. The remaining cake is filled with water and squeezed out again.
3. Cold water is poured into the gelatin and left for 5-7 minutes until it swells.
4. After about an hour, the remaining liquid is drained, and the gelatin is dissolved in 50 g of boiling water.
5. Raspberry juice and the resulting gelatin composition are mixed, sugar is added.
6. 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:

1. If you plan to make jelly from frozen raspberries, first leave the berries at room temperature for a while.
2. As soon as the raspberries give juice, they are transferred to a colander and strained.
3. The resulting juice is diluted with a small amount of boiled water - the result should be about 300 g of liquid.
4. The pectin is filled with water and left for a couple of minutes, then washed and squeezed out.
5. Mix sugar with diluted raspberry juice.
6. The mixture is placed on the fire and brought to a boil.
7. Pectin and lemon juice are added to the composition - all components are mixed.
8. 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

Raspberry jelly for the winter is a rather original type of blank. As a rule, housewives prefer jams, preserves and compotes. However, you should not give up experimenting.

Raspberry recipes for the winter.

Raspberry jelly.

Sort out 2 kg of berries, wash, dry them, mash them in a clean bowl, pass through gauze, which must be folded in several layers in advance. Add granulated sugar. Keep in mind that 1 liter of juice requires about 1.5 kg of sugar. Stir the mixture until the sugar crystals are completely dissolved. Leave the mixture for ten hours. Place it all in sterilized jars, seal it, and put it in a cool room for storage. Due to the fact that we do not use heat treatment during cooking, the maximum amount of useful substances is retained in the product. And this is very important, especially in winter!

Option with currants.

To obtain a thicker consistency, you can add currant juice to the preparation. The cooking technology will remain the same as in the previous recipe. For one liter of raspberry juice you will need 320 ml of currant juice and 1 kg of sugar. It is necessary to cook the mass until 1/3 of the total volume is obtained.

Produce also.

Recipe with the addition of pectin or gelatin.

To obtain a thick, dense treat, it is necessary to include pectin or gelatin in the composition. In addition, you need to change the proportions: for 1 liter of pure juice, take 25 g of gelling agent and 1.5 kg of sugar. Fill it with water, leave it to swell, heat it over low heat, and pour it into the raspberry juice at the end of cooking. Add pectin according to the instructions on the bag.

Grandma's recipe.

Pour 2 kg of prepared raspberry fruits into 2.5 kg of water, boil for 15 minutes, strain through a canvas bag. Add 1 kg of sugar per liter of juice, boil so that the drop spreads smoothly over the plate. The mixture will thicken on its own, but add gelatin to speed up the process.

We all know about the benefits of raspberries, especially during the cold winter, when a cold catches up with us, and in combination with medications, it will quickly put us back 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 more 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 of a cottage cheese casserole or simply spread it on toast. It will be no less tasty as a filling for croissants or rolls.

Traditional recipe for the winter

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.

Components:

• Raspberries – 2 kg;
• Sugar – 1 kg.

And here are the step-by-step instructions that 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.

How to make raspberry jelly for the winter without cooking

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.

Components:

• Raspberries – 1 kg;
• Sugar – 2 kg.

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.

“Five Minute” - convenient, fast and simple

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 the winter. You just need to have the desire and a set of products.

Components:

• Raspberries – 1.5 kg;
• Sugar – 1.5 kg.

Sort out the raspberries from the debris, immerse them in cold water for just a few minutes and carefully remove them 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.

We also suggest that you find out that there is nothing complicated in canning technology. See for yourself!

Any person can make unusually tasty jam from watermelon rinds at home if you use the recipes from So don’t throw watermelon rinds into the trash anymore.

And there are ways to cook rhubarb compote.

Notes from experienced housewives

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.

Before boiling, you can grind the workpiece through a sieve. This will significantly speed up and facilitate the process of preparing raspberry jelly for the winter, since straining the pulp through cheesecloth is a rather labor-intensive task.

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. Good luck with your preparations, dear hostesses!

Preface

Raspberry jelly prepared for the winter is not only a storehouse of vitamins and an incredibly tasty dessert, but also a good decoration for pastries 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 garden conditions. 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 different recipes, all of which are not particularly complicated and can satisfy any preference. 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 on the holiday table, so it is convenient to prepare it right before the celebration. If the goal is to preserve the product for a long time, longer, but not 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 the arsenal of every caring mother or grandmother.

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 the result is 1 kg, you should boil it to a 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 with an original raspberry dessert, and it’s enough to get started even in the morning in order 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!

Fruits and berries

Description

Raspberry jelly for the winter- an alternative option to all kinds of jams and marmalades, if you are already tired of them or you have simply already prepared enough of them. To prepare such a rather unusual delicacy, we will need the most standard ingredients and jelly or agar-agar. This ingredient is used to make the jelly thicken and harden, otherwise the entire dish will lose its original meaning. When preparing this dessert, we will not use water, so its taste will be very concentrated and berry. The raspberries will also retain their unique aroma, and after hardening it will appear even stronger.

A distinctive feature of any jelly in general, and raspberry jelly in particular, is that the workpiece turns out to be very light and tender. All the same jams will be too sweet and thick, while jelly will have a certain summer effect. Many people know store-bought jellies in bags that need to be brewed. However, not only do they not carry a modicum of naturalness, but they most often do not smell as they should. That is why we recommend using a step-by-step recipe with photos and making completely natural and healthy raspberry jelly at home yourself. During the cooking process, we will remove small seeds from the berries, so that the delicacy will be completely smooth. Let's start preparing raspberry jelly with gelatin for the winter.