Raspberry jelly is not only tasty, but also a healthy dish, loved since childhood, because raspberries are simply a storehouse of elements valuable for human body, raspberry jelly can be prepared either from fresh berries or using frozen or canned ones and enjoyed a wonderful treat all year round.

How to make raspberry jelly.

It is rich in pectin content, which has the ability to thicken a dish without adding gelatin and regardless of the recipe chosen, there are general steps for its preparation.

Any fruit - berry jelly is a canned food, which means the first necessary action before cooking - this means washing and sterilizing jars for ready-made dish. The raspberry product does not require any separate recommendations for preparing containers for preservation; it is enough to boil the jars for 15–20 minutes and dry thoroughly.

Let's start making raspberry jelly

In parallel with boiling the container for raspberry jelly, you can begin to wash the berries. You can get juice from berries the old fashioned way: by squeezing it from softened fruits. If you have a blender or juicer, the process will be greatly simplified.

After the juice for the raspberry jelly is ready, you should start making berry puree. To do this, you need to simmer the raw materials over low heat for ten minutes without covering the pan with a lid, then increase the heat to medium and continue cooking until the remaining berry lumps are completely softened.

Carefully straining the resulting food through several layers of gauze is an important point for obtaining pure nectar without the presence of berry sediment or stone waste.

Now it’s time to sweeten the semi-finished product. You need to add sugar to the puree at a ratio of 1 to 1, depending on what kind of raspberries the jelly is made from: fresh, defrosted or canned. If there is no need for the sweetness of the product, you can reduce the sugar dose, but not go beyond the proportion of ¾ sweetener to 1.

By adding granulated sugar, the mixture must be boiled in order to completely dissolve the sugar in the dessert. This process should take place over low heat, with control and constant stirring of the puree. Having brought the food to a boil, it needs to be cooked for another 5 minutes, observing the consistency. After the sugar has dissolved, reduce the heat to low and simmer the dish for 10 - 15 minutes, without allowing the product to boil. If it is not possible to constantly monitor the process, it can be carried out in a steam bath.

Mandatory check to see if the prepared raspberry jelly thickens

The next stage is to check the thickening of the semi-finished product for raspberry jelly. To do this, scoop up the mixture with a spoon and, raising it higher above the pan, pour the almost finished raspberry jelly back. The duration of further preparation depends on the viscosity at this stage. If the raspberry jelly substance is not jelly at all and is too liquid, you should continue cooking, remembering that hot food always thickens a little when it cools. Having brought the jelly to the desired consistency, it can be poured into sterile jars.

If desired, raspberry jelly can be consumed the next day; the jars can be closed with plastic lids and stored in the refrigerator.

Popular recipes for making raspberry jelly.

1. The most common proportion of ingredients for delicious raspberry jelly is:

• Juice – 200 ml.
• Granulated sugar – 350 gr.

2. A dessert for the holiday table in the form of raspberry jelly can be prepared quickly, but using gelatin.

• Fruit juice – 200 ml.
• Sugar – 100 gr.
• Boiled water – 1 glass.
• Gelatin – 10 gr.

Thickener diluted in cold water and leave for one hour to swell. Then drain the remaining liquid and add 50 grams of boiling water. Mix the gelatin mass with berry juice and sugar, stirring the product thoroughly. Pour into beautiful glasses or special forms, the raspberry jelly just needs to thicken. To transfer the finished result to a plate, the container should be slightly heated in hot water and carefully turn it over onto a saucer.

3.Frozen jelly raspberry berries.

• Raspberries – 350 gr.
• Sugar – 5 tbsp. spoons
• Gelatin – 25 gr.
• Lemon juice – 2 tbsp. spoons.

Thaw and strain the raspberries, dilute the resulting juice with boiled water. Dilute the gelatin contents in water and leave for 5 minutes to swell. At this time, the nectar should be sugared and the dish should be brought to a boil over low heat. Remove the raspberry jelly from the heat and add the swollen gelatin, stirring until completely dissolved. The final stage is adding lemon juice and pouring into molds.

4. Jelly from canned berries raspberries

• Jam – 400 gr.
• Granulated sugar – 200 gr.
• Water - 4 glasses.
• Gelatin – 50 gr.

For making jelly raspberry jam you need to mix with boiling water, stir and strain. Thin the gelatin in water and let it sit for 60 minutes. Add sugar to the diluted jam and boil the syrup for ten minutes over low heat. Cool finished product up to 40 - 50 degrees and mix it with the thickener, thoroughly mixing the ingredients. Pour into molds and refrigerate. Bon appetit, enjoy the extraordinary taste of raspberry jelly, now you know how to prepare it at any time of the year.
You can also prepare many delicious and varied dishes from raspberries.

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Cup fragrant tea and a fresh bun spread with raspberry jelly - both children and adults will enjoy eating this breakfast. Dessert has amazing taste and aroma, and thanks to gentle cooking technology it retains weight useful properties, for which we so appreciate garden berry. There are dozens of recipes - from mashed raspberries and simply crushed ones, with a gelatinous consistency and thicker, similar to jam, paired with other berries, for example, red currants.

Raspberries are a source of vitamins and an excellent preventative against winter colds.

Preparation of ingredients and rules for making jelly

The main component of raspberry jelly is, of course, the berry itself. To ensure that the finished product is thick, transparent, aromatic, and retains its bright saturated color, what matters is the quality of the raw material and its rules heat treatment. A few words about this.

What should raspberries be like?

Ripe, but not overripe, with a small amount unripe fruits. They contain more pectin, and therefore their gelling properties are higher.

Without stalks, pests, rot. It is better to keep an eye on this during picking, so as not to “disturb” the fragile berries once again.

If you don’t know the origin of the raspberries (you buy them at the market), before cooking it is better to rinse them under running water, place them in a colander, and let them drain.

Advice! No matter how large and attractive garden raspberry, in terms of aroma it cannot be compared with its unsightly-looking forest relative. If possible, make a few jars of wild raspberry jelly to try - your family will appreciate the recipe for an unusual delicacy.

Pay attention to the rules for heat treatment of berries. Knowing them, you will not overcook the jelly, fix the desired density, raspberry taste and aroma, and extend the shelf life of the preparations.

The duration of cooking juice with sugar should not exceed 30 minutes. Next comes destruction useful substances, the mass darkens, the taste of the product deteriorates.

In order not to increase the cooking time, but to obtain a thick, gelatinous consistency, gelling agents (gelatin, pectin) are added.

Pectin is also used if the amount of sugar is reduced (it acts as a thickener).

The less the jelly is cooked, the more useful components remains in stock. In this case, the finished product must be pasteurized (temperature – 85–90 ⁰ C, time for liter dishes – 10 minutes).

If pectin is not used, most recipes recommend adding citric acid to raspberry jelly. She will shade sweet taste berries, will not allow the workpiece to become sugary during storage.

Thick gelatinous mass - perfect consistency for fruit jelly

Several proven recipes

Many housewives switch to making jellies and jams because it is easier compared to jams; children prefer them. Europeans generally cannot imagine breakfast without toast with a sweet treat.

Raspberry juice jelly with pulp

Traditional raspberry jelly is prepared according to classic recipe. For 1 kg of berries take the same amount of sugar, 100–120 g of water, 2–3 g of citric acid. The step-by-step cooking process is as follows.

The prepared raspberries are kneaded or crushed using a blender, water and sugar are added, and brought to a boil.

Stirring and constantly skimming off the foam, cook over low heat for half an hour.

Cool the finished mass slightly and grind through a fine sieve to separate the seeds and obtain a homogeneous structure.

The pureed juice, boiled with sugar, is put back on the fire, citric acid dissolved in a tablespoon of water is added, and boiled for 2-3 minutes.

Hot jelly is poured into sterile containers, sealed hermetically and cooled without turning the jars over.

Advice! The jelly is considered ready if the formation of foam noticeably decreases, it does not spread along the edges of the pan, and a drop of syrup after cooling does not spread on the glass or plate.

Raspberry puree is boiled with sugar until approximately 30–40% of the liquid volume evaporates

Raspberry jam

You can cook raspberry jelly without separating the seeds - this recipe for the winter will appeal to those who are short on time and not so scrupulous in terms of adherence classic recipe. Raspberry seeds are smaller than strawberries, they do not affect the consistency too much and do not impair the taste. On the contrary, thanks to the “cake”, the confiture will turn out thicker, similar to jam. The cooking technology is the same as in the recipe described above, only without rubbing through a sieve.

Raspberry jam – seeds are not a hindrance to taste

Recipe with gelatin or pectin

Many people prefer to make raspberry jelly with gelatin. In this case, the gelatinous consistency is achieved using a thickener, in addition to gelatin, it can be pectin, agar-agar, jamfix. The cooking process is significantly shortened (up to 10–15 minutes), vitamins and biologically active compounds are better preserved, and less sugar can be added.

If gelatin is used (40–50 g per 1 kg of raspberries), it is pre-soaked in 100–150 g of cold boiled water, then heat until completely dissolved, filter. Pectin-based thickeners are used according to instructions.

Mash the raspberries, add half a glass of water, boil for 2-3 minutes, then rub through a sieve. Add sugar and thickener to the mixture and cook over low heat for 10–15 minutes. When hot, they are packaged in jars and sealed.

Proportions: 1 kg of berries, 0.7–1 kg of sugar, 100–150 g of water, 40–50 g of gelatin (pectin).

With red currant juice

Instead of gelatin and water, you can use red currant juice. For 1 kg of berries you will need 250–300 g of juice. He will add necessary acid, will act as a thickener.

Crushed raspberries with sugar and red currant juice are evaporated for 30 minutes, then wiped. Then bring to a boil and pour into sterilized jars.

Seedless raspberry jelly:

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. That is why the fruits are so 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 acid– the latter actively takes part 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, a gelatinous dessert does not have to be made with gelatin; raspberry jelly is obtained by own juice and pectin. This delicacy is perfect for children, unlike store product it will not contain preservatives, flavors or other unwanted 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, will require longer, but not difficult culinary treatments. Next we will talk about basic recipes, both with and without gelatin.

Delicious jam using gelatin

Want to keep it appetizing? fresh berries for how long? 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. Gelatin diluted with water room temperature(approximately 20–25 °C), you will always find the proportions on the package, and leave 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. Ready jam pour 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 experimenting there is spicy recipe 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. Berry puree send to 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 to the boiling mass - 4 g, lemon juice to taste 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 application. 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 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!

Raspberry jelly is an excellent dessert. In winter, people not only drink tea with this delicacy, but also use it as a medicine for colds. Everyone knows that raspberries are the best diaphoretic. You can also add raspberry jelly to baked goods. If you love such a delicacy, but have not yet had experience in preparing it, “Popular about Health” will tell you how to prepare such jelly for the winter. We will look at several recipes, including making jelly without cooking, a five-minute recipe.

Jelly recipe

List of ingredients for the treat: raspberries and sugar (per kilogram), and we also need very little water - 100 ml. If you want the delicacy to not lose its bright color, you can also include a teaspoon of citric acid in this list.

We definitely take fresh raspberries. When you have collected it, ready to cook flavored jelly It is advisable to start immediately or within a maximum of 10 hours. It is from fresh berries that the most fragrant jam, jam or jelly. Rinse the fruits using a colander. Be sure to dry the berries so that all moisture drains away.

Then you will need a medium-sized saucepan, into which we send 100 ml of water, which needs to be boiled. Pour raspberries in there and mix. Cook for literally 2 minutes until the fruits become very soft. After removing the container from the stove, take a masher and mash the berries. Now you will need a sieve lined with gauze (fold in at least three layers) and a clean bowl. Pour the berry mass into a sieve and grind with a spoon. All seedless pulp should end up in a clean container. Squeeze out the remaining pulp by hand.

Place a bowl of raspberry pulp on the fire, add sugar and acid. Bring to a boil, stirring. Then skim off the foam, otherwise the dessert will turn out cloudy and not transparent. Cook the jelly for 30-40 minutes until it thickens. At this time, you can sterilize the dishes in which the jelly will be stored in the winter. Distribute the finished treat into jars and seal.

Let's prepare raspberries without cooking for the winter!

This recipe will significantly reduce the preparation time of the product and will not take much effort from the housewife, since winter preparation in this case it is prepared without cooking.

Ingredients: raspberries and granulated sugar - a kilogram each; pectin – 10 g.

We sort the raspberries, wash them and dry them. Place the berries in a sieve fresh, knead and grind. Place the resulting slurry in a saucepan, put it on the fire, adding sugar. While the liquid is boiling, stir it constantly so that the sugar dissolves faster. As soon as the mixture reaches a boil, skim off the foam and set aside for 3 minutes. After this time, little by little add pectin mixed with sugar (1 tablespoon). Stir the jelly again until the additive dissolves. After 2 minutes, remove the pan from the heat. Pour the hot treat into clean containers and roll up.

Note. Although the recipe for raspberries is called “no cooking,” the product must still undergo minimal heat treatment. In this case, after boiling the berry mass, we boil it for 5 minutes, rather than boil it for 40 minutes. A five-minute heat treatment does not contribute to thickening of the mass, so pectin, which has gelling properties, is added to the product.

No cooking at all

Raspberry jelly can be prepared without cooking at all, but in this case you will again need a gelling component - either pectin or gelatin. The raspberry mass with sugar is simply brought to a boil, then added food supplement, after a minute the stove is turned off, and the berry mass is sealed. The disadvantage of this preparation is that it will have to be stored in the refrigerator, otherwise the jelly will ferment.

Five-minute raspberry recipe

Ingredients: raspberries 1 kg; gelling sugar (pectin concentration 1:1) – 1 kg.

We wash the raspberries and grind them through a sieve, getting rid of the seeds. The resulting juice with pulp should be about 850 grams. We put it on the stove, wait for it to boil and skim off the foam. Add gelling sugar. Cook the jelly for exactly 5 minutes. In the allotted time, the sugar will completely dissolve and then you can start rolling.

Five-minute winter preparation recipe No. 2

If you were unable to get gelling sugar, then use another five-minute recipe for preparation. It uses regular granulated sugar. The jelly will thicken in this case due to the cooking technology.

All ingredients are the same - raspberries and sugar in equal quantities, optional - lemon acid(1 tsp). Process the berries as described above and grind. Place the berry mixture with sugar on the fire. After boiling, wait 5 minutes and turn off the burner. The next day, repeat the five-minute cooking. On the third day, do the same again. Cook for 5 minutes and pour the delicacy into jars and screw. You have prepared five-minute jelly.

Each recipe uses only sterilized jars and lids. Proper processing will help preserve raspberry jelly for a long time. To prevent the jars from swelling, check the quality of the twist by turning the containers over. In the same position, leave them to cool, wrapped in warm clothes.

As you can see, there are a lot of options for preparing raspberry jelly - choose the technology that seems less troublesome and reliable to you. In any case, the dessert will turn out incredibly tasty and aromatic, and most importantly, healthy.