Raspberry jelly - 7 delicious recipes for the winter with a photo step by step

The raspberry season is quite short, this is an excuse to collect berries and make raspberry jelly from them for the winter. Delicious recipes with step-by-step photos will help you complete all the processes correctly and observe the subtleties of the recipe.

Delicious thick raspberry jelly

Thick raspberry jelly is a must have in any cellar. You can serve it for tea with a loaf, and put it in baked goods, and have a bite of it with pancakes. The product is versatile and very aromatic, holds its shape well and tastes good.

Cooking time: 1 hour 55 minutes.

Servings: 4.

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  Rinse jars and lids with soda, rinse. Boil the lids, sterilize the jars in the oven.
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  Sort raspberries, discard spoiled and damaged berries. Transfer the raspberries to a colander and rinse under cold water.
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  Then leave the berries in the same place for 10 minutes so that the water glass. Transfer the berries to a large saucepan and crush with a plastic crush until smooth.
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  Bring a mixture of raspberries and water to a boil over medium heat and cook for 5 minutes, stirring and skimming. Remove the pan from the heat and cool the mixture slightly.
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  Put the mass in a sieve placed on a clean saucepan, grind the raspberries with a wooden spatula, a tablespoon or a silicone spatula. The cake can be further used when cooking compote, but sugar should be added to the berry puree.
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  Reduce the heat on the stove to the minimum, boil the berry mass, stirring constantly with a wooden spatula, for about 50 minutes. Remember to skim off the foam.
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  After the specified time has elapsed, drop a couple of drops of jam on a plate, if they quickly froze, you can roll it up. If the raspberries are sweet, you can add citric acid at this stage and stir.
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  Place a watering can in prepared jars and pour boiling jam, leaving 1 cm to the edges of the jar. Tighten all the jars with screw caps or roll up, wipe with a damp cloth, turn over and cover with a warm blanket. Allow to cool without temperature drops for 1-2 days. Put away in the closet or cellar.
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  Serve with cookies, biscuits, add to baked goods.

Bon Appetit!

Seedless jelly

A feature of raspberry jam is the presence of small bones that crunch on the teeth. The solution will be to boil the jelly, completely removing the bones from it and making the structure as homogeneous as possible.

Cooking time: 50 min.

Servings: 3.

Ingredients:

• Raspberries - 2 kg;
• Granulated sugar - 2 kg;
• Purified water - 100 ml.

Cooking process:

1. Sort out raspberries from debris, damaged, rotten and unripe berries. Grind in a large bowl using a mashed potato pusher.
2. Transfer to a large, wide heavy-bottomed saucepan and add water.
3. Bring to a boil over medium heat and cook for 4 minutes, then cool to room temperature.
4. Punch the mass with a blender several times, achieving maximum homogeneity. Cover the sieve with gauze folded in four. Put raspberry puree in portions into the cheesecloth, twist it and squeeze it with your hands through the cheesecloth. Discard the cake.
5. Pour granulated sugar into a clean pitted puree, bring to a boil, stirring all the time. Then cook for another 30 minutes.
6. Rinse jars and lids with soda, rinse. Boil the lids for 5 minutes, sterilize the jars in the oven or multicooker.
7. Put boiling jam in a dry sterile dish, roll up or tighten hermetically with sterile lids. Cool upside down under a warm blanket.
8. Remove in the cold, where in a day, two jellies will thicken. Store for a year, use in dumplings, casseroles, cakes.

Bon Appetit!

Raspberry jelly with gelatin

The densest jelly is obtained from berries with the addition of gelatin. This raspberry jelly can be cut into cubes and will hold its shape.

Cooking time: 1 hour.

Servings: 4.

Ingredients:

• Raspberries - 1 kg;
• Granulated sugar - 1.5 kg;
• Gelatin - 5 g;
• Purified water - 300 ml;
• Citric acid - 6 g.

Cooking process:

1. Dissolve gelatin in water at room temperature and let it swell. In this case, you need to be guided by the instructions that are presented on the package.
2. Sort out the berries from debris and leaves, throw away the rotten, suppressed or underripe. Rinse the raspberries in a sieve, changing the water several times. Allow the liquid to drain, and the berries to weather slightly. Remove stalks, if present.
3. Cover raspberries with sugar and add water. Boil such a mixture over medium heat and then cook for about half an hour, constantly stirring and removing the foam with a spoon.
4. Add the swollen gelatinous mass to the berry mass, add citric acid and cook the jelly for 15 minutes, stirring from time to time.
5. Check glass jars for integrity, rinse them and lids in a soda solution. Rinse everything with cold water, boil the lids. Sterilize jars over steam.
6. Pour the finished delicacy into sterile jars, leaving 1 cm to the edge, roll up or twist tightly. Turn the workpieces upside down, listen for air escaping. Cover the jars with a warm old blanket and leave to cool without temperature changes.
7. Take the cooled jelly to a cool place and store there without access to sunlight for a year.

Bon Appetit!

Raspberry jelly without gelatin on agar-agar

Agar agar can serve as a substitute for gelatin in making delicious raspberry jelly, but remember that it has different gelling strengths. Generally, store-bought agar is a little weak, so more is needed.

Cooking time: 45 min.

Servings: 2.

Ingredients:

• Raspberry seedless mass - 1 l;
• Agar-agar - 4 tsp;
• Granulated sugar - 200 g;
• Water - 200 ml.

Cooking process:

1. Inspect raspberries for damage and debris. It is better to carefully rinse purchased berries in a colander, in addition, you can make a salt solution (1 tablespoon salt per 1 liter of water) and rinse the raspberries from the worms. After 5 min. being in the solution, the living creatures will float up, it can be collected with a fine sieve. After that, it is better to wash the berries 2-3 times more.
2. Put clean raspberries in a blender bowl, beat several times until smooth, and rub through a fine sieve to remove the remaining pits. The cake can be thrown away. Set aside 1 liter of raspberry puree in a separate, clean bowl.
3. Measure out the required amount of agar-agar in a saucepan with a thick bottom, add water and granulated sugar, stir and send to the stove. Bring the mixture to a boil over medium heat, reduce heat and cook for another half minute, then remove from the stove.
4. Pour raspberry puree into the resulting mass with agar-agar, mix and send to the fire.
5. Cook the jelly, stirring constantly, over low heat for about 15 minutes.
6. Wash the lids and half-liter jars with odorless soap and rinse thoroughly to rinse out the residues of the product. Pour boiling water over the lids and dry them, sterilize the jars in any usual way (it is convenient to do this in the oven).
7. Pour hot jelly into containers, roll up with a typewriter or screw up with lids. Cool under a warm blanket without turning it over.
8. After cooling down, put the blanks in the cellar or pantry, you can store them there for up to a year.

Bon Appetit!

Pectin Raspberry Jelly Recipe

Raspberry jelly on pectin turns out to be very tender, has a thick marmalade structure. You can buy apple or citrus pectin, there is no difference.

Cooking time: 1 hour.

Servings: 4.

Ingredients:

• Raspberry - 1.8 kg;
• Granulated sugar - 1.2 kg;
• Powdered sugar - 2 tbsp. l .;
• Pectin - 2 tbsp. l.

Cooking process:

1. Sort out the raspberries, freed from debris and stalks: sort out the green, crushed or spoiled berries. Place the rest in a large basin or a heavy-walled saucepan.
2. Cover everything with sugar and put in the refrigerator overnight so that the berry juice stands out and dissolves most of the sugar crystals.
3. In the morning, additionally knead the whole mass with a fork or plastic crush for making mashed potatoes.
4. Put the saucepan over high heat and let the contents boil, not forgetting to stir. After boiling, reduce heat to medium and begin skimming.
5. Cook the jelly over medium heat for 12 minutes, until the mass changes color to dark and glossy.
6. Mix the powder and pectin well in a cup. In 3 min. until the end of cooking, pour in a thin stream of pectin, constantly stirring. The jelly will thicken quickly.
7. Prepare the pre-washed cans: rinse, sterilize. Boil the lids for 5 minutes.
8. Arrange the thick jelly immediately after cooking in the jars and roll up.
9. Allow to cool under a warm blanket for 1 day. Take it to the cellar or closet, use the product within 1 year.

Bon Appetit!

Raspberry jelly with added Zhelfix

An excellent product is presented on the market for ingredients for making jams - Zhelfix. It allows you to cook jelly, and sometimes almost marmalade, without boiling the berries for an hour, when all the natural taste is already lost.

Cooking time: 35 min.

Servings: 3.

Ingredients:

• Fresh raspberries - 1.4 kg;
• Granulated sugar - 0.5 kg;
• Zhelfix 2: 1 - 1 pack.

Cooking process:

1. Inspect raspberries, discard suppressed, overripe and green berries, remove the stalks, if any. It is better not to wash raspberries so as not to add excess liquid.
2. Place all berries in a tall plastic glass and punch through with an immersion blender several times to make a puree.
3. Fold the gauze on a sieve several times, put the berry puree in portions and press with your hands, throwing out the bones that will remain inside. From one and a half kg of berries it will turn out, somewhere around 800 g of ready-made puree.
4. Collect this juice in a saucepan, put it on the stove and wait for it to boil.
5. Mix Zhelfix separately with 2 tbsp. l. Sahara.
6. When the mashed potatoes boil, add Zhelix with sugar into it in a thin stream, without ceasing to interfere. When the mixture boils again, add 0.5 kg of sugar into it and stir well.
7. After the second boil, cook the jelly for 3 minutes, stirring and skimming.
8. Spread the hot boiling mass into prepared sterile jars, screw sterile screw caps as tightly as possible. Do not turn over, wrap in a warm blanket and cool for 1-2 days.
9. Transfer the seaming to the basement and store there for about 1 year. Use as an independent dessert, an addition to pancakes, cottage cheese casseroles, white bun.

Bon Appetit!

Raspberry jelly without boiling

Raspberry jelly without cooking retains the original taste of berries, carries invaluable benefits due to the abundance of vitamins that are not destroyed by heat treatment. This product is best kept in a refrigerator or basement at a consistently low temperature.

Cooking time: 5 hours 25 minutes.

Servings: 3.

Ingredients:

• Raspberries - 1 kg;
• Granulated sugar - 0.5 kg;
• Water - 0.5 cups;
• Powdered gelatin - 40 g;
• Lemons - 0.5 pcs.

Cooking process:

1. Throw out garbage, rotten and broken berries, stalks from raspberries. Rinse it in a sieve under cold water, being careful not to damage it.
2. Pour gelatin with water at room temperature (according to the instructions on the package) and leave to swell.
3. Put water to boil.
4. Mix sugar and raspberries, beat with a blender until smooth and let stand.
5. In 10 minutes. rub the mass through a sieve with a tablespoon, removing the remnants of the seeds.
6. Throw out the swollen gelatinous mass into hot water, pour in the juice of half a lemon, stir. The gelatin should dissolve completely in boiling water.
7. Then pour boiling water with gelatin into raspberry puree and stir. Pour ready-made raspberry jelly into sterile jars prepared in advance.
8. Roll up the blanks with sterile lids or tighten with screw lids.
9. Allow to cool, without turning, under a warm blanket for 1-2 days. Remove to a cool place, store there for about 1 year.
10. Serve jelly in a bowl with pancakes, pancakes, cheese cakes, fried toasts.

Bon Appetit!