Jelly from raspberry for winter - photo recipe

You can also use the juice of well-gelling berries (fruits) or a large amount of sugar.

Light raspberry jelly

To get a not very thick crimson jellywithout gelatin for 2 kg of berries will require the same amount of sugar and 100 ml of water. Raspberry poured water and put on fire, so that the berries become soft and let the juice.

Reduce the heat and allow to pour for no more than 10 minutes,then they take it off and press it under a crush. The resulting raspberry puree is thrown on a sieve and wiped with a spoon, then filtered through a fine sieve to get a clear and beautiful jelly from a raspberry, in which there will be no bones and cake. In the raspberry juice add sugar, mix well and cook on very low heat for about 45 minutes.

During cooking it is necessary to constantly mixjellies and remove the foam formed on it. Boiled raspberry syrup immediately after cooking will not remind jelly, but liquid jam. But since you are preparing raspberries for the winter, during this time it will thicken and get the right consistency.

To check the readiness, it is recommended to drop ona small plate of boiling jelly from a raspberry. Dessert is considered ready if the drop does not spread over the surface. After that hot jelly is poured into sterilized jars, rolled up with lids and turned over for cooling, covered with a rug. After the crimson jelly fills, you will get a very tasty piece of raspberries, which will please your fragrance in the winter cold!

Raspberry jelly with red currant

To get a more dense raspberry jelly,you can add a juice of currants. In this case, the technology of raspberry preparation for the winter according to this recipe does not change, only the red currant juice should be added to the raspberry juice. It is perfectly gelatinized and well suited to raspberry in color.

For making jelly from raspberry with redcurrant per liter of raspberry juice, you need to take 300 ml of currant juice and one kilogram of sugar. Cook such a raspberry-currant jelly before reducing it by a third of the volume.

Jelly from raspberry with the addition of gelatin or pectin

To get a very thick raspberry jelly,his recipe is added soaked gelatin or pectin from sachets. At the same time, the proportions for the blend of raspberries vary: one liter of pure juice will require 1.5 kg of sugar and 25 g of gelatin.

Gelatin is poured with water, allowed to swell, and thenheat on low heat and pour into raspberry juice at the very end of the cooking. Pectin or quittin should be added according to the instructions on the package.

Grandmother's recipe for making jelly from raspberry

Very delicious raspberry jelly was cooked by our grandmothers. To make it, you need 2 kg of prepared raspberries, which is poured into 2.5 liters of water, boiled for about 15 minutes, and then filtered through a canvas bag.

For 1 liter of juice, add 1 kgsugar and boil the resulting syrup until a drop on the plate will not spread. Such jelly from raspberry thickens and itself, but for the best congealing you can add gelatin in the above proportions.

Some details of cooking raspberry jelly

That jelly from a raspberry has not lost its beautifulcolor, it is necessary to boil it in several receptions. To obtain a thick crimson billet for the winter, it is necessary to boil the juice by 40%. If you need to quickly cool the raspberries, it is recommended to lower the container from the jelly to a large basin with cold water. Correctly prepared raspberry jelly should have not only a pleasant aroma and delicate taste, but also a very beautiful appearance.

Author: Katerina Sergeenko