Pitted raspberry jelly recipe. "Berry Delight" pitted

Fruits and berries

Description

Raspberry jelly - very fragrant delicacy, wherein great amount vitamins. You can make it at home just to indulge in a treat for dessert, or prepare it for the winter from summer.

This option will not let you forget the taste of juicy berries, remind you of sunny days and cheer you up.

Raspberry jelly - general principles cooking

Jelly can be made on the basis of berry puree, juice or decoction. It all depends on the recipe used, as well as the amount of raspberries. If there are a lot of berries, then you can cook a rich delicacy with a pronounced taste. If there are just a few raspberries, then it is 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, as the berries contain gelling agents. But more and more often, the process is being simplified; ordinary table gelatin is used for jelly. The product comes in plates, but is not sold everywhere. It is easier to buy loose powder in bags, it is in every store.

Basic rules for using gelatin:

1. The product must be strictly measured, the amount indicated in the recipe is taken. You can take into account the ratio with the liquid indicated in the instructions.

2. Pour gelatin with cool water or room temperature.

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

4. It is undesirable to boil gelatin, the exception is preparations for the winter. After cooking, the gelling ability of the product decreases.

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

After preparation, gelatin is combined with a 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, 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 delicacy at any time of the year.

Ingredients

100 g of raspberries;

400 ml of water;

10 g of gelatin;

30 g of 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 gelatin, withstand the time indicated on the package.

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

3. Strain the broth, grind the berries through the same sieve. Throw away the bones and films.

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

5. Gelatin is already swollen by this point. Just transfer it to the hot mass, 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 the 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, garnish with a mint leaf.

Raspberry jelly for the winter without gelatin

Recipe 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, take out the spoiled raspberries. If the berries are no longer fresh, they are given with wine, then they cannot be used for winter harvesting.

Ingredients

1 kg of raspberries;

100 g of water;

3 grams of citric acid;

1 kg of sugar.

Cooking method

1. Put the clean berries in a saucepan, add granulated sugar.

2. Thoroughly knead everything with a pestle. No need to leave, as is done when cooking jam, immediately send to the stove.

3. Bring to a boil over low heat so that all the sand is dissolved. Then boil for 30 minutes.

4. Raspberry jam cool, rub through a sieve, remove all the bones.

5. Return the resulting puree to the stove.

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

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

8. Pour the jelly into prepared jars, roll up, put away for storage. In a cool place, the mass will become thicker.

Raspberry jelly for the winter with gelatin

Of course, jelly without gelatin is very tasty, tender, but the consistency does not always turn out the way it should. Usually, the delicacy simply resembles confiture, it can even be smeared on bread. For those who want to cook more thick jelly from raspberries for the winter, this recipe will do.

Ingredients

1 kg of raspberries;

700 g of granulated sugar;

30 g of 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 it will be enough. Set aside, let it stand and swell.

2. Transfer the berries to a saucepan, add granulated sugar, stir and mash a little so that the juice comes out. Due to the addition of gelatin, there is less sugar than berries.

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

4. Strain the liquid, wipe the rest of the berries. Throw away the excess.

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

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

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

8. we prepare the jars in advance: steam or fry in the oven, warm in microwave oven by pouring some water. Cover the lids with boiling water.

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

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

Raspberry and cream jelly

Option of the most tender jelly dessert, which is prepared with cream. Gelatin is ordinary food, cream with a fat content of 33%.

Ingredients

150 g raspberries;

200 ml of water for berries;

40 g of sugar;

150 g cream;

21 g gelatin;

3 art. l. powdered sugar;

90 ml of 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 prescription water, boil for a minute, wipe through a sieve. Add granulated sugar.

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

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

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

6. Melt 7 g of swollen gelatin. Can be put on water bath Or heat it up a bit in the microwave. Pour in the cream while continuing to whisk.

7. Spread the cream over the raspberry jelly on top. Can be squeezed through a pastry bag with a nozzle.

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

Raspberry jelly with berries

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

Ingredients

300 ml of raspberry juice;

150 g of berries;

15 g of gelatin;

2 tbsp. l. Sahara;

30 ml of 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, dissolve.

3. Sort the berries, rinse and dry.

4. Melt gelatin, combine with juice.

5. Pour a layer of jelly into the mold, half of the syrup should go. Send for 20 minutes in the freezer. The jelly won't freeze, but it will set a little on top.

6. Take out the form, spread the raspberries.

7. Spoon over the raspberries. Do not add quickly, as the bottom layer is not strong enough yet. Carefully pour the remaining syrup, refrigerate for two hours.

Raspberry and orange puff jelly

It is best to collect such jelly in wide glasses without a pattern. Through the transparent glass it will be possible to appreciate the beauty of the dessert.

Ingredients

250 ml orange juice;

150 g raspberries;

20 g of gelatin;

260 ml of water;

Sugar to taste.

Cooking method

1. Divide 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 gauze. Sugar to taste.

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

4. Pour 1.5-2 cm of raspberry broth into each glass. Put in 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 frozen, pour a layer of orange juice. Re-place in the refrigerator.

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

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

Raspberry jelly - helpful tips and tricks

If there is gelatin in the plates, then its amount 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, dissolved.

As with jam, it is important to remove the foam that forms when raspberries boil. This is especially true in preparations for the winter. Rubbish, air accumulates in the foam, it reduces the shelf life of the treat, spoils its appearance.

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

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

In our family Bell pepper love, so we plant it every year. Most of the varieties that I grow have been tested by me for more than one season, I cultivate them all the time. And every year I try to try something new. Pepper is a heat-loving and rather whimsical plant. About varietal and hybrid varieties of tasty and productive sweet pepper, which grows well with me, and will be discussed further. I live in central Russia.

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Raspberry jelly is an excellent dessert. In winter, with such a delicacy, they not only drink tea, but also use it for colds as a medicine. 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 the experience of preparing it, “Popular about Health” will tell you how to cook such a jelly for the winter. We will look at several recipes, including making jelly without cooking, the five-minute recipe.

jelly recipe

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

Be sure to use fresh raspberries. When you have collected it, to cook fragrant jelly it is desirable to start immediately or within a maximum of 10 hours. It is from fresh berries it turns out the most fragrant jam, jam or jelly. Rinse the fruits using a colander. Be sure to dry the berries, all moisture must drain.

Then you need a medium-sized saucepan, we send 100 ml of water to it, which needs to be boiled. Throw in the raspberries and stir. Cook for just 2 minutes, so that the fruits become very soft. Having removed the container from the stove, we take a pusher and crush the berries. Now you need a sieve lined with gauze (fold at least three layers) and a clean bowl. We transfer the berry mass into a sieve and grind with a spoon. All pitted pulp should be in a clean bowl. The remaining cake is squeezed out by hand.

Set a bowl of raspberry gruel on fire, add sugar and acid. Bring to a boil while stirring. Then remove the foam, otherwise the dessert will turn out cloudy, not transparent. Boil 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. Divide the finished delicacy into jars, cork.

Prepare raspberries without cooking for the winter!

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

Ingredients: raspberries and granulated sugar - per kilogram; pectin - 10 g.

We sort the raspberries, wash them, dry them. Place the berries in a sieve fresh, shift and grind. The resulting slurry is placed in a saucepan, put on fire, adding sugar. While the liquid boils, constantly stir it so that the sugar dissolves faster. As soon as the mass reaches a boil, remove the foam and detect for 3 minutes. After this time, gradually add pectin mixed with sugar (1 tablespoon). Stir the jelly again to dissolve the additive. Remove the saucepan from the heat after 2 minutes. Pour the hot treat into clean containers, 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 cook it for 5 minutes, and do not boil it for 40 minutes. A five-minute heat treatment does not contribute to the thickening of the mass, therefore pectin, which has gelling properties, has been added to the product.

Completely no cooking

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

Recipe for making raspberries "five minutes"

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

We wash the raspberries, grind 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 remove the foam. Add gelling sugar. Boil the jelly for exactly 5 minutes. In the allotted time, the sugar will completely dissolve and then you can start twisting.

Recipe for harvesting for the winter "five-minute" No. 2

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

All the ingredients are the same - raspberries and sugar in equal number, optionally - citric acid (1 tsp). Process the berries as described above, grind. Put the berry mass with sugar on the fire. After boiling, wait 5 minutes and turn off the burner. The next day, repeat the five-minute boil. On the third day, do the same again. Cook for 5 minutes and pour the delicacy into jars, twist. 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 banks 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 harvesting raspberry jelly - choose the technology that seems less troublesome and reliable to you. In any case, the dessert will turn out to be insanely tasty and fragrant, and most importantly - healthy.

A cup fragrant tea and a fresh bun spread with raspberry jelly - such a breakfast will be enjoyed by both children and adults. Dessert has amazing taste and aroma, and thanks to gentle cooking technology saves weight useful properties for which we appreciate garden berries so much. There are dozens of recipes - from pureed raspberries and simply chopped, with a gelatinous consistency and a thicker, jam-like consistency, paired with other berries, such as red currants.

Raspberries - a source of vitamins, an excellent prophylactic against winter colds

Preparation of ingredients and rules for making jelly

The main component of raspberry jelly is, of course, the berry itself. To finished product it turned out thick, transparent, fragrant, retained a bright saturated color, the quality of raw materials and its rules matter heat treatment. A few words about this.

What should be a raspberry?

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

Without stalks, pests, rot. It is better to follow this during the collection, so as not to “disturb” the fragile berries once again.

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

Advice! No matter how big and attractive garden raspberry, in terms of aroma, it cannot be compared with a plain-looking forest relative. If possible, make a few jars of wild raspberry jelly for testing - homemade people will appreciate the recipe for an unusual treat.

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

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 plays the role of a thickener).

The less jelly is boiled, the more useful components remain in the workpiece. In this case, the finished product must be pasteurized (temperature - 85–90 ⁰ С, time for liter dishes - 10 minutes).

If pectin is not used, most recipes advise adding citric acid to raspberry jelly. It will set off the sweet taste of berries, will not allow the workpiece to sugar during storage.

Thick gelatinous mass - the ideal consistency for fruit jelly

Several proven recipes

Many housewives switch to making jellies and jams, because it is easier compared to jams, they are preferred by children. Europeans, on the other hand, do not imagine breakfast without toasts 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.

Prepared raspberries are kneaded or chopped with a blender, water and sugar are added, and brought to a boil.

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

The finished mass is slightly cooled and ground through a fine sieve to separate the seeds and obtain a uniform structure.

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

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

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

Raspberry puree is boiled with sugar until about 30–40% of the liquid volume has evaporated

Raspberry jam

You can cook raspberry jelly without separating the seeds - this recipe for the winter will appeal to those who are short of time and not so scrupulous in terms of following the classic recipe. Raspberry seeds are smaller than strawberries, they do not affect the texture too much and do not impair the taste. On the contrary, thanks to the “cake”, the confiture will turn out to be thicker, similar to jam. The cooking technology is the same as in the above recipe, 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, a gelatinous consistency is achieved due to a thickener, in addition to gelatin, it can be pectin, agar-agar, jamfix. The cooking process is significantly reduced (up to 10-15 minutes), vitamins and biologically active compounds are better preserved, sugar can be put less than the norm.

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

Raspberries are kneaded, half a glass of water is added, boiled for 2-3 minutes, after which they are rubbed through a sieve. Sugar, a thickener are added to the mixture and boiled over low heat for 10-15 minutes. Hot packed in jars and corked.

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 redcurrant juice. For 1 kg of berries you will need 250-300 g of juice. It will add the necessary acid, act as a thickener.

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

Seedless raspberry jelly: