Raspberry jelly is a delicious and fragrant winter treat made from bright colors. summer berries. It is extremely easy and quick to prepare raspberry jelly, but this sweetness disappears winter evenings with hot tea will be even faster. Such a raspberry dessert can be served with tea, used as a layer for pies and cakes, added to panna cotta and cheesecakes.
You can make jelly from one raspberry, or you can add currants or gooseberries. All these berries contain a pectin component, which helps the jam turn into elastic jelly. But the preparation of this wonderful preparation for the winter also has its own nuances.
What should be raspberry jelly
The preparation of such a treat has its own secrets and criteria. You need to stick to the recipe and proportions so that the jelly becomes exactly the dessert that you want to get. Properly prepared jelly has the following criteria:
- homogeneous elastic consistency;
- clean and bright color;
- clear structure;
- pleasant aroma and taste.
Raspberry jelly without thickeners
Such jelly will turn out to be less dense, since it does not contain gelatin, but it is perfect as a filling for cakes, as a sauce for pancakes and as an independent dessert. This is a jelly option for those who like soft and pleasant gelled jam.
Ingredients:
- water - 250 ml.
- raspberries - 1 kg
- citric acid - 0.5 tsp
- sugar - 250 g
- Mash the berries with a large spoon or masher.
- Pour water over raspberries and mix well.
- Send the mass to the fire until it boils, then remove the foam from the jam and cook for about 10 more minutes over low heat.
- Let the jam cool down and carefully grind through a sieve.
- Boil the resulting juice with sugar for about an hour, removing the foam.
- When the jelly becomes thick, add the acid and remove the jelly from the heat. Pour the hot mass into sterilized jars.
- Leave the jars open until the jelly thickens and cools completely. Next, close the jars with lids and send to the refrigerator.
Quick preparation of jelly for the winter
Such a jelly recipe includes the use of not ordinary sugar, but gelled sugar, which makes the jelly elastic, dense and very beautiful. The jelly keeps its shape and is perfect as a layer for panna cotta or cold desserts.
Ingredients:
- Raspberries - 1 kg
- Sugar - 1 kg
- Puree the raspberries with a blender, then puree with a sieve or gauze.
- Put the pitted raspberry puree on the fire until it boils.
- After a couple of minutes of boiling raspberries, pour the gelled sugar in a stream, constantly stirring the mass. The foam must be removed so that the jelly is not cloudy.
- Cook the jelly for a few more minutes and remove from heat.
- Pour jelly into steamed jars and close with lids.
- We turn the jars upside down and wrap them with something warm.
- When the jelly has completely cooled, we send it to a cold place.
Raspberry-currant jelly
Raspberry-currant jelly is much richer in taste and brighter in color. This jelly becomes more fragrant and dense in consistency.
Ingredients:
- raspberries - 1.5 kg
- red currant - 1 kg
- sugar - 1.5 kg
- water - 100 ml.
- Pour the berries with water and send to the fire, cook until they are boiled soft - about 10 minutes.
- Mash the berries with a crush and rub through a sieve or gauze to get rid of the seeds.
- Add sugar to the mass, mix well and cook over low heat for about an hour.
- Put the jam in jars, roll them up with lids and wrap them with a blanket. Then send to the refrigerator.
Raspberry confiture
Jelly according to this recipe will come out elastic, appetizing, and raspberries will remain whole and beautiful.
Ingredients:
- raspberries - 1 kg
- water - 300 ml.
- sugar - 1.5 kg
- gelatin - 5 g
- citric acid - 15 g
- Mix gelatin with water according to the instructions and leave to swell.
- Pour raspberries with sugar, add water and cook over low heat for about half an hour, stirring thoroughly.
- Add to raspberries citric acid and gelatin, cook jam for another 15 minutes.
- Pour the finished confiture into steamed jars, close the lids, turn over and wrap until cool.
- After complete cooling, we send the confiture to a cool place, preferably dark.
Raspberry jelly with gooseberries
This delicacy has a slight sourness and unusual taste. Pairs well with pancakes and pancakes.
Ingredients:
- raspberries - 1.5 kg
- gooseberries - 1.5 kg
- sugar - 1.5 kg
- water - 300 ml.
- Pour the berries with water and send to the fire.
- When the berries start juice and the gooseberries burst, remove the mass from the heat and put the pan in cold water to cool.
- Mash the cooled berries and grind through cheesecloth or a sieve.
- Boil the finished puree until half of the liquid has evaporated so that it is thick and dense. Add to berry jam sugar.
- Cook the jelly for another 10 minutes, then place the hot mass in sterilized jars.
- Close the lids and send to a dark place for storage.
Raspberry jelly is prepared without much hassle, but you can enjoy it on cold evenings all winter. You can combine raspberries with different berries and even add liquor at the end of preparation - the taste will become richer, and storage - longer and more reliable. Try different variants such sweetness and you will definitely find your favorite dessert.
Raspberry jelly for the winter, a simple recipe for which is easy to find in any culinary publication, is a great treat for winter tea parties. Prepare it different ways with the addition of gelatin, gelfix, agar agar or without the addition of gelling agents at all.
How to make raspberry jelly?
Raspberry jelly for the winter is a delicacy that can be served as an independent dessert. It can also be spread on bread or eaten with tea. In the preparation of jelly, there are some nuances that can be dealt with without problems, given the recommendations below.
- Berries for jelly must be whole, without signs of damage and spoilage.
- If raspberries are from their own plot, then it is preferable to collect them in dry weather.
- In order for the jelly to thicken, sugar and berries must be in a ratio of at least 1: 1.
- If gelling agents are used in the recipe, less sugar can be taken.
- Jelly can also be prepared with seeds, but it will turn out to be more tasty and tender if you first free the raspberries from them by grinding the berries through a sieve. Alternatively, you can make jelly from berry juice. Then the raspberries are simply passed through a juicer.
Raspberry jelly for the winter "Five Minute"
Jam-jelly from raspberries for the winter "Five Minute" is very simple and quick to prepare. The main difficulty here is to wipe the berries through a sieve, but this is not at all difficult to do, because after boiling they turn into puree. It is better to store raspberry jelly prepared according to this recipe in a cool place.
Ingredients:
- raspberries - 1 kg;
- granulated sugar - 1.2 kg.
Cooking
- Raspberries are placed in a saucepan, the berries are crushed well with a pusher and put on the stove.
- Boil over low heat for 5 minutes after boiling.
- Slightly cooled mass is rubbed through a sieve.
- The resulting mass is again placed on fire, granulated sugar is added, stirred well and boiled for another 5 minutes.
- Hot raspberry jelly for the winter without gelatin is laid out in sterile jars and immediately corked.
Raspberry jelly with gelatin is not cloying, but rather sweet and sour. Very little sugar is used here, because there is gelatin, thanks to which the mass will definitely harden. It is only important to remember that the mass with gelatin cannot be boiled. As soon as the first bubbles appear on the surface, the stove is turned off.
Ingredients:
- raspberries - 800 g;
- water - 800 ml;
- sugar - 6 tbsp. spoons;
- instant gelatin - 3 tbsp. spoons.
Cooking
- Raspberries are rubbed through a sieve.
- Water is mixed with sugar and brought to a boil.
- Add the remaining cake, bring to a boil and boil for 2 minutes.
- Strain the broth through a sieve and add gelatin to the liquid and stir.
- Pour in raspberry puree, bring to a boil and pour into prepared sterile containers.
Raspberry jelly with agar-agar for the winter
Raspberry jelly for the winter is a simple recipe and is prepared with the addition of a thickener in the form of agar-agar. So that the jelly does not turn out to be very sweet, it is optionally added lemon juice. At first, the mass remains liquid, this is normal, as it should be. It will thicken up after it cools completely.
Ingredients:
- raspberries - 1 kg;
- sugar - 750 g;
- lemon - 1 pc.;
- agar-agar - ½ teaspoon.
Cooking
- Raspberries are placed in a saucepan and kneaded with a crush until juice is released.
- Place the dishes on the stove and boil for 10 minutes over low heat.
- Pass the mass through a colander to get rid of the seeds. This step can be skipped if they are not a hindrance.
- The juice of one lemon, agar-agar is added, the mass is simmered for about a minute, and then the jelly is poured into sterile containers and sealed.
Yellow raspberry jelly is prepared according to the same principle as red raspberry jelly. In this recipe, jelly is prepared with the addition of gelatin, so if the berries used are sweet, you can put less sugar. The blank is bright yellow. On the winter table she will definitely welcome guest reminiscent of a sunny summer.
Ingredients:
- yellow raspberries - 1 kg;
- granulated sugar - 700 g;
- gelatin - 30 g;
- water - 250 ml;
- citric acid - 1 teaspoon.
Cooking
- Gelatin is poured into 150 g of water.
- The berries are covered with sugar, kneaded, put on the stove and boiled for 10 minutes.
- Strain the mass through a sieve.
- Put the puree back on the stove and boil for 10 minutes.
- Add citric acid diluted in a small amount of water and boil for 5 minutes.
- The swollen gelatin is introduced, stirred until it dissolves, the mass is brought to a boil, poured into prepared jars and sealed.
Currant and raspberry jelly for the winter, a simple recipe of which is presented below, is a delicacy that is not only very tasty, but also healthy. AT this case the preparation is made from the juice of berries, which is not boiled, but only brought to a boil. It will not be possible to save on sugar here, because if you put less of it, the mass will not thicken as it should, and jelly will not work.
Ingredients:
- raspberry juice - 2.5 cups;
- blackcurrant juice - 2.5 cups;
- granulated sugar - 1.2 kg.
Cooking
- Both types of juice are poured into the pan and sugar is added.
- While stirring, bring the mass to a boil and immediately pour currant and raspberry jelly into prepared sterile jars.
Jelly from, a simple recipe of which is presented below, is prepared with the addition orange juice and zest. It turns out it is unusually tasty and very fragrant. If you use zest, then it must be peeled off in a very thin layer, without affecting white layer. It is most convenient to do this with a fine grater. If desired, a little more cinnamon can be added to this jelly.
Ingredients:
- raspberries - 1 kg;
- sugar - 350 g;
- large orange - 1 pc.;
- gelfix - 1 sachet.
Cooking
- The sorted raspberries are placed in a saucepan and heated to a boil.
- Cover the pan and leave the berries to steam for about 10 minutes. And then pass them through a sieve.
- Return the puree to the pan, add orange juice, zest if desired, add gelfix with sugar and boil for 2-3 minutes with a slight boil.
- Raspberry jelly is poured hot into sterile jars and immediately sealed.
Seedless raspberry jelly for the winter, a simple recipe of which is presented below, will be perfectly stored even without a cellar in a city apartment. The workpiece is well worth it long time and does not explode due to the fact that it uses a lot of granulated sugar, and then the mass is also boiled for a long time.
Ingredients:
- raspberries - 1 kg;
- granulated sugar - 1.2 kg;
- water - ¾ cup.
Cooking
- The sorted and washed raspberries are poured with water and boiled for 15 minutes after boiling over low heat.
- The resulting mass is ground through a sieve, returned to the pan, pour sugar, bring to a boil and boil for about an hour.
- The readiness of the jelly is checked as follows: a drop of the boiled mass is dripped onto a chilled saucer. If the drop solidifies immediately, then the jelly is ready.
- Raspberry jelly for the winter, pitted, is poured into sterile jars and sealed.
Raspberries with the addition of a thickener in the form of agar-agar are prepared incredibly quickly and simply. The main thing is to turn natural berries into juice. The easiest way to do this is with a juicer. The maximum will remain in jelly useful substances, because the juice is only brought to a boil, and not boiled.
Ingredients:
- agar-agar - 1.5 teaspoons;
- raspberry juice - 3 cups;
- granulated sugar - 50 g.
Cooking
- Agar-agar is mixed with sugar and poured into boiled raspberry juice.
- Stir well until the sugar crystals dissolve.
- The mass is poured into prepared jars and corked.
You can cook without the use of granulated sugar at all. In this case, the addition of a gelling agent is mandatory. It is necessary to store such a workpiece in a cold place. After adding gelatin, the mass is not boiled, it is heated at the lowest possible heat for 5 minutes, and then poured into jars and corked.
Ingredients:
- raspberries - 1 kg;
- gelatin - 30 g;
- water - 250 ml.
Cooking
- Gelatin is poured into 150 ml of water.
- The berries are poured with the rest of the water and boiled for 5-7 minutes, the mass is rubbed through a sieve, the cake is thrown away, and the resulting juice is poured back into the pan.
- Swollen gelatin is introduced and simmered for 5 minutes on minimum heat.
- Raspberry jelly is laid out in prepared jars, corked and put away in the cold for storage.
Raspberry jam how jelly for the winter can be prepared without heat treatment. To do this, you just need to chop the berries, grind through a sieve to get rid of the seeds, and then mix the resulting puree with sugar. Store such a workpiece exclusively in a cold place. When warm, the jelly will ferment very quickly.
The most popular berry for jelly is raspberries. With an amazing aroma, it has many useful properties that it owes to its rich composition. Raspberries boost immunity and help the body cope with seasonal diseases. Raspberry jelly recipes for the winter are varied. They are distinguished by ease of preparation and do not require large financial costs.
Dessert is prepared for:
- decoction;
- berry puree;
- juice.
With a large number of berries, a rich mashed dessert is prepared. 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 down without the addition of gelatin.
Usually the process is simplified and gelatin is added for density. It is recommended to fill it only cold water. Then left to swell, mixed with a liquid base and heated.
Products for jelly must be strictly measured and only the amount indicated in the recipe should be used..
How to choose berries
To enjoy in winter fragrant dessert, you need to choose the right raspberry. The most important thing is the freshness of the berries. The degree of maturity does not matter. It may be watery or with slightly dried bones. Use freshly harvested fruits. They will give the jelly an amazing flavor. Rotten and dried berries will spoil the taste of the dessert.
How to make raspberry jelly at home
Do not boil berries in aluminum cookware. Otherwise, the delicacy will acquire an unpleasant aftertaste and color.
A simple recipe for the winter: step by step instructions
Dessert will be appreciated by the sweet tooth.
You will need:
- raspberries - 1 kg;
- water - 2 l;
- granulated sugar - 3 kg.
How to cook:
- Pour water over raspberries. Boil. The mixture should become softened. Stretch gauze over the bowl and pour the boiled mass. Press. To prevent the bones from getting into the juice, smooth the gauze in several layers. Now you need to measure the amount of juice received. Three kilograms of sugar is calculated for three liters of juice. Accurate observance of proportions will help to make the jelly thick.
- Pour juice into a saucepan and boil. The volume of liquid will decrease. Add sugar. Stir. Cook for 45 minutes, stirring regularly so that the mass does not burn. Then put a drop of jelly on a plate. If it does not retain its shape, boil for a few more minutes. Pour the finished mass into sterilized containers and roll up.
"Five Minute"
A quick way to cook, in which the jelly is not as thick as store-bought, but retains most useful properties. If you like to do useful blanks for the winter, you will love this option.
You will need:
- sugar - 1250 g;
- raspberries - 2500 g.
How to cook:
- Sterilize jars. Sort out the berries. Transfer to a blender bowl and grind. 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 watery, repeat the process again.
With agar agar
Cook delicious preparation for the winter you can 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:
Sprinkle the berries with sugar. Mash with a crush 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:
- Whip the berries in a blender. Fill with water and stir. Boil. Foam forms on the surface, which must be removed. Boil 10 minutes. Cool down.
- Fold gauze in three layers and wring out the mass. Pour sugar into the resulting liquid. Boil 40 minutes. Enter the 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 water and set aside to swell. Sprinkle berries with sugar. Mix and knead a little. Boil 10 minutes. Strain and boil for 12 minutes.
- Enter the prepared gelatin and lemon. Stir and cook for 12 minutes. Pour into containers and roll up.
With currant juice
Currant will help diversify the taste of your favorite treat.
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 pouring sugar, cook until thick. Pour into prepared containers and screw on the lids.
With cream
Delicate jelly dessert will please 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:
- Sprinkle the berries with sugar. Fill with water mixed with agar-agar. Boil two minutes. Pass through a sieve. Pour the liquid into the prepared container and roll up.
- Whip the cream before serving powdered sugar and decorate with jelly.
Without cooking
A sweet dessert that retains its beneficial properties 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 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.
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 for it to freeze.
- Pour the melted remaining gelatin into orange juice. Sweeten up. Stir. Pour over the raspberry layer and refrigerate.
Further storage
Winter harvest is 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 deteriorate and retains taste qualities until next season.
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 the sparing cooking technology, it retains a lot of useful properties for which we value garden berries so much. Dozens of recipes - from mashed raspberries and just chopped, with a gelatinous consistency and thicker, like jam, 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 the destruction of 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:
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 Cooking Principles
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, give away wine, then use them for winter harvest it is forbidden.
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. Cool the raspberry jam, rub it through a sieve, remove all the seeds.
5. Return the resulting puree to the stove.
6. Dissolve citric acid in water. 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 of 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.
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.
