Fragrant raspberry! Thanks to its taste, it allows you to express culinary fantasy, whose flight is unlimited. Marinades and sauces are prepared from this berry, desserts are made and added to main dishes. Today we want to offer you a recipe for raspberry jelly, with several variations. Such winter preparation will allow you to enjoy the taste and benefits of these fruits for a long time.

Good raspberry harvest? This perfect occasion make flavorful jelly!

Recipes

The most popular berry for jelly is raspberry. In addition to the wonderful aroma, it has many useful qualities, the presence of which it owes to its composition. These fruits will boost immunity and help the body cope with colds, eliminate sore throat, cough and lower body temperature during fever.

There are quite a few recipes for raspberry jelly. All of them are easy to prepare and will not require much time or labor from the housewife. When preparing such a dessert, it is not at all necessary to use gelatin - the mass will reach the required consistency due to pectin and juice. Although it is worth noting that when using a gelling agent, cooking will take less time. And in order to finally understand in what embodiment it turns out best treat, you need to prepare both one and the other.

Without gelatin

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

On a note! Of course, rotten fruits will not work. In this case, the use of crushed berries is allowed!

Prepare ingredients:

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

Cooking process.

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

With gelatin

Raspberry jelly with gelatin retains all the deliciousness of fresh berries. This thickener will make the dessert thicker. In addition, the use of this substance can significantly reduce the time heat treatment berries, and this increases the benefits of the finished product.

Prepare ingredients:

• raspberries – 1 kg;
• sugar – 1.5 kg;
• water – 300-330 ml;
• gelatin – 5 g;
• citric acid – 5 g.

Cooking process.

1. First you need to soak the gelatin in water. Its temperature should be about 20-25°C - you can always find the proportions on the package. Set the gelatin aside for a few minutes to allow it to swell.
2. Place the berries in a saucepan, add water and sugar.
3. Bring the contents of the pan to a boil and remove the noise with a wooden spoon.
4. Reduce the gas supply to the minimum mark and cook the jelly for 25-30 minutes.
5. Remove the mass from the heat, add citric acid, swollen gelatin and mix everything thoroughly.
6. Pour the dessert into sterile jars, close the lids and leave for a day at room temperature.
7. On the second day, the preservation can be transferred to the cellar.

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

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

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

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Raspberry jelly is a very aromatic delicacy in which great amount 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 based on 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 more and more often the process is simplified; for jelly they use the usual table gelatin. 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. 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 plain jelly from raspberries, which 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 to raspberry broth granulated sugar, 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

Recipe for bright and delicious 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 cook more thick jelly from raspberries for the winter, this recipe will do.

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 in sweet mass on the stove, boil for another ten minutes.

6. Add diluted hot water citric acid, 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. We prepare the jars in advance: steam them or fry them in the oven, heat them in microwave oven, pouring some 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. Spill raspberry syrup in 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 bet on water bath or warm slightly in the microwave. Pour into the cream, continuing to whisk.

7. Place the cream on top of the raspberry jelly. Can be squeezed through pastry bag with nozzle.

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

Raspberry jelly with berries

Option tasty treat 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.

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 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 the winter preparation in this case 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 - citric 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.

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 in winter aromatic dessert, 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 be acquired bad 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. Ready mass pour 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 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 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

Gentle 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.

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

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

Options for raspberry preparations for the winter

Raspberries in currant juice

Components:

• 0.5 liters of currant juice.
• A kilogram of raspberries.

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

Recipe in own juice without cooking

Components:

• A kilogram of sugar.
• A kilogram of raspberries.

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

Recipe for mashed raspberries with sugar

Components:

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

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

Raspberry jam

"Grandma's" recipe

Components:

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

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

Recipe raspberry jam"Five Minute"

Components:

• Raspberries – 5 kg.
• Sugar - 3-4 kg.

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

Recipe for raspberry jam “Wonderful aroma”

Components:

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

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

Recipe for raspberry jam with melon

Components:

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

Recipe for raspberry jam with cherries

Components:

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

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

Compotes, juices and other preparations for the winter

Compote recipe “For the winter”

Components:

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

Cooking technology. Sort the berries, remove the sepals and leaves. Brew syrup from water and sugar. IN hot syrup add raspberries, mix, let it boil, remove from heat and bottle. Let the compote cool and bottle it.

Natural raspberry juice recipe

Components:

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

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

Raspberry jam recipe

Components:

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

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

Raspberry syrup recipe

Components:

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

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

Recipe for raspberry jelly for the winter

Components:

• A kilogram of sugar.
• A kilogram of raspberries.

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

Raspberry jam recipe

Components:

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

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

Recipe for raspberry jam with apples

Components:

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

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

Recipe for raspberry puree without sugar

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

Recipe for raspberry mousse with pear

Components:

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

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

Raspberry marmalade recipe (prepared for the winter)

Components:

• 0.5 kg sugar.
• A kilogram of raspberries.

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

Raspberry marshmallow recipe

Components:

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

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

Raspberry Vinegar Recipe

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

Components:

• 250 gr. berries
• 350 gr. white wine vinegar.

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

Raspberry-based alcoholic drinks

Raspberry wine recipe

Components:

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

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

Raspberry liqueur recipe

Components:

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

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

Dried and fresh frozen raspberries

Dried raspberries

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

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

Frozen raspberries with honey

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

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