Raspberry has long been the best medicine for colds, it has been used to treat many other diseases, so raspberry jam for the winter was also made by our great-great-grandmothers. Many tales and songs have been composed about this berry, it was revered by both Slavic tribes and the ancient Romans and Greeks.

A fragrant and tasty berry-raspberry is good both fresh and as various preparations for the winter. It seems that what is special about raspberries can be made, in addition to the well-known jam? In fact, there are a lot of the healthiest and tastiest things: jelly, jam, marmalades, jams, as well as marmalade and marshmallow. If desired, it can be easily combined in blanks with other berries, for example, gooseberries, cherries, currants. With her presence, she will only decorate any workpiece.

Options for blanks from raspberries for the winter

Raspberries in currant juice

Components:

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

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

Recipe in its own juice without cooking

Components:

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

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

Sugar-grated raspberry recipe

Components:

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

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

Raspberry jam

"Babushkin" recipe for preparation

Components:

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

Cooking method. Add berries, water and sugar to a container for making jam. Cook until fully cooked over low heat, stirring occasionally. Add citric acid before cooking.

The recipe for raspberry jam "Pyatiminutka"

Components:

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

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

Wonderful Flavor Raspberry Jam Recipe

Components:

• 8 kg of sugar.
• 3 medium lemons.
• Raspberries - 5 kg.

Cooking technology. Peel, wash and dry the berries. Wash the lemons and cut into thin rings, which are then cut in half, remove the seeds. Cover the prepared berries and lemon wedges with sugar and put in a cool and dark place for 12 hours. Place the container with the berries that gave the juice, and place the 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. Put the jam back on the stove and cook until tender, let cool, pour into bottles and close.

Melon Raspberry Jam Recipe

Components:

Cooking technology. Pour lemon zest over the 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 while stirring. When the composition boils, put the melon first, and then the berries. Cook everything, without stirring, until it thickens. Remove the prepared jam from the stove, remove the foam and pack in bottles.

Raspberry Cherry Jam Recipe

Components:

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

Cooking method. Add the pitted cherries to boiling water, let it simmer 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 them boil and immediately remove from the stove. Pour the prepared jam into bottles. Roll up.

Compotes, juices and other preparations for the winter

Compote recipe "For the winter"

Components:

• Water - 3 liters.
• A kilogram of sugar.
• A kilogram of raspberries.

Cooking technology. Sort the berries, remove the sepals and leaves. Brew syrup from water and sugar. Add raspberries to the hot syrup, mix, let it boil, remove from the stove and bottle. Let the compote cool down and roll up into the bottles.

Natural Raspberry Juice Recipe

Components:

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

Cooking technology. Peel the berries, mash and put in a container with pre-heated water up to 70 ° C. Heat the berries, stirring constantly to 70 ° C, remove from the stove, close the lid and squeeze 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.
• Sachet "Zhelfix".
• One lemon.

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

Raspberry syrup recipe

Components:

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

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

Raspberry jelly recipe 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. Add sugar. Mix until sugar dissolves and let it brew overnight. Then put in bottles and roll up hermetically. Store this jelly in the refrigerator.

Raspberry jam recipe

Components:

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

Cooking technology. Peel the berries from the stalks, rinse with water and place in a saucepan, adding sugar in layers. Pour in water. Set the saucepan over low heat and let it boil. After 20 minutes, make the fire a little larger and boil the jam until cooked. At the end of cooking, add citric acid and diluted gelatin with water. Pour the jam into bottles and close.

Apple Raspberry Jam Recipe

Components:

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

Cooking technology... Steam the apples in boiling water and grind. Weigh one kilogram. Rub the raspberries thoroughly and mix with the apple puree. Cook the composition 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.

Sugar-Free Raspberry Puree Recipe

Puree from this berry can be made without sugar. In winter, you can make jelly, jelly or marmalade from it. Grind fresh berries with a sieve. Place this mass in an enamel pan and place on the stove. Boil for a minute and bottle.

Raspberry Pear Mousse Recipe

Components:

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

Cooking technology. Wash the pears, chop and remove the seeds (you do not need to peel the skin). Cut into large cubes and place in a saucepan. Wash and dry raspberries. Put 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 transfer to a bottle.

Raspberry marmalade recipe (preparation for the winter)

Components:

• 0.5 kg of sugar.
• A kilogram of raspberries.

Cooking technology. Wash the berries, rinse with boiling water, dry and grind with 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 a bottle.

Raspberry marshmallow recipe

Components:

• 120 g 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 hot berries with a sieve. Set this puree over low heat, add sugar and boil half the volume. Pour the hot mixture into a container lined with parchment paper and spread with vegetable oil, and dry in the oven at 80 ° C. Cut the marshmallow into pieces, sprinkle with powdered sugar and place in bottles.

Raspberry Vinegar Recipe

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

Components:

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

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

Raspberry-based spirits

Raspberry Wine Recipe

Components:

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

Cooking technology. Squeeze raspberry juice... Heat water with sugar until it dissolves, cool. Pour into bottles, stir with raspberry juice and wait until fermentation ends at room temperature. When it's over, strain and roll up.

Raspberry liqueur recipe

Components:

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

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

Dried and frozen raspberries

Dried raspberries

This requires slightly unripe and dense berries. Otherwise, the raspberries will not dry out, but turn sour. Dry the berries in an electric dryer or oven for 3-5 hours with a temperature of 40-60C, and when they dry, increase the temperature to 70C. Cool the dried berries and store in sealed boxes or jars.

Choose dry berries for freezing. You do not need to rinse them. To keep the raspberries from freezing in lumps, freeze them in a single row on a tray or cutting board. When the berries are frozen, pour them into a freezer container.

Frozen raspberries with honey

Place the berries in a freezer container and add honey. Then put in the freezer. There are double benefits from this harvest: both honey and raspberries. The preparation prepared in this way for the winter will retain its properties, and is also quite useful.

In the old days, they said that in addition to all of the above, raspberries also have spiritual strength: these berries help strengthen good relations between people. Most likely, this was the origin of the tradition of treating the guests who came to the house with tea with aromatic jam.

Raspberry jelly is an excellent dessert. In winter, they not only drink tea with such a delicacy, 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 making it, Popular About Health will tell you how to make such a jelly for the winter. We will look at several recipes, including making jelly without boiling, the "five-minute" recipe.

Jelly recipe

List of ingredients for the delicacy: raspberries and sugar (by 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 take fresh raspberries. When you have collected it, it is advisable to start preparing aromatic jelly immediately or within 10 hours maximum. It is from fresh berries that the most aromatic jam, jam or jelly is obtained. Rinse the fruit using a colander. Be sure to dry the berries, all moisture must drain.

Then you need a medium-sized saucepan, into which we send 100 ml of water, which needs to be boiled. Pour raspberries there, mix. Cook for literally 2 minutes, so that the fruits become very soft. Having removed the container from the stove, we take the crush and crush the berries. Now you need a sieve covered with gauze (fold in at least three layers) and a clean bowl. Pour the berry mass into a sieve and grind it with a spoon. All pitted pulp should be in a clean bowl. Squeeze the remaining cake with your hands.

Set a bowl of raspberry gruel on fire, add sugar and acid. Bring to a boil, stirring occasionally. 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 winter. Distribute the finished delicacy in jars, seal.

Let's cook raspberries without cooking for the winter!

This recipe will significantly reduce the cooking time of the product and will not take a lot of energy from the hostess, since the winter harvesting in this case is prepared without boiling.

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

We sort out the raspberries, wash them, dry them. Place fresh berries in a sieve, crush and grind. Place the resulting gruel in a saucepan, put on fire, adding sugar. While the liquid is boiling, stir it constantly so that the sugar dissolves faster. As soon as the mass comes to a boil, remove the foam and mark for 3 minutes. After this time, add a little pectin mixed with sugar (1 tablespoon). Stir the jelly again to dissolve the additive. After 2 minutes, remove the saucepan from the heat. Pour the hot delicacy into clean containers, roll up.

Note. Although the recipe for raspberries is called “no cooking”, the product should 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, is added to the product.

No cooking at all

Raspberry jelly can be prepared without boiling 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 a food additive is introduced into it, after a minute the stove is turned off, and the berry mass is sealed. 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 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 remove the foam. Pour in the gelling sugar. Cook the jelly for exactly 5 minutes. In the allotted time, the sugar will completely dissolve and then you can start curling.

Preparation recipe for the winter "five-minute" number 2

If you have not been able to get your hands on gelling sugar, then use another five-minute recipe for cooking. It uses ordinary granulated sugar. The jelly will thicken in this case due to the cooking technology.

All ingredients are the same - equal amounts of raspberries and sugar, optional 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 hotplate. The next day, repeat the five-minute boil. On the third day, do the same again. Cook for 5 minutes and pour the treat into jars, twist. You have made the 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 cans from swelling, check the quality of the twist by turning the containers. In the same position, leave them to cool, wrapped in warm clothes.

As you can see, there are a lot of options for making 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 aromatic, and most importantly - healthy.

Raspberry jelly is a very aromatic delicacy that contains a huge amount of vitamins. It can be made at home just so that you can indulge in a treat for dessert, or you can prepare it for the winter from summer.

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

Raspberry jelly - general principles of preparation

Jelly can be made on the basis of berry puree, juice or broth. It 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 there are very 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 be simply boiled down, since there are gelling substances in the berries. But more and more often the process is simplified, ordinary table gelatin is used for jelly. The product is available 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 quantity 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 longer.

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

5. Jelly is never frozen, it will only spoil it. For solidification, they simply stand in the refrigerator for several hours. The exact time depends on adherence to the technology, the amount applied, and the temperature.

After preparation, the gelatin is combined with a liquid jelly base and heated. If the dessert is intended for immediate consumption, then only slightly warmed up. Then the mass is laid out in molds or poured into one large bowl, left to solidify.

Raspberry jelly for dessert

Recipe for simple raspberry jelly that can be made 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 of water;

10 g gelatin;

30 g sugar;

1 pinch of 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, 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, rub the berries through the same sieve. Throw away bones and films.

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

5. Gelatin is already swollen by this point. We just transfer it to a hot mass, stir it. 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. This 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

The recipe for a bright and appetizing preparation for the winter. For her, you can use the softest, crumpled 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 away 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 clean berries in a saucepan, add granulated sugar.

2. Knead everything thoroughly with a pestle. You do not need to leave, as is done when cooking jam, immediately send it to the stove.

3. Bring to a boil over low heat to dissolve all the sand. Then boil for 30 minutes.

4. Cool raspberry jam, rub through a sieve, remove all seeds.

5. Return the resulting puree to the stove.

6. Dissolve citric acid in water. Pour jelly into the future in a spoon, 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 cans, scald the sealed lids with boiling water.

8. Pour the jelly into the 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, delicate, but the consistency does not always work out as it should. Usually a delicacy just resembles confiture, it can even be spread on bread. For those looking to make a thicker raspberry jelly for the winter, this recipe will do.

Ingredients

1 kg of raspberries;

700 g granulated sugar;

30 g gelatin;

1 tsp citric acid;

250 grams of water.

Cooking method

1. Pour gelatin with water, use until 150 grams, for this amount of powder will be quite 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 citric acid diluted with hot water, cook for another five minutes.

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

8. Banks are prepared in advance: we steam or fry in the oven, heat in the microwave, pouring a little 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, turn over. As soon as the raspberry delicacy cools down, you can put it away for storage.

Raspberry Cream Jelly

A variant of the most delicate jelly dessert prepared with cream. Regular food gelatin, cream with a fat content of 33%.

Ingredients

150 g raspberries;

200 ml of water for berries;

40 g sugar;

150 g cream;

21 g gelatin;

3 tbsp. l. powdered sugar;

90 ml of water.

Cooking method

1. Separate 14 grams of gelatin, pour 60 ml of water to it, leave to swell. Also combine 7 g of gelatin and 30 ml of water.

2. Boil berries with prescription water, boil for a minute, rub through a sieve. Add granulated sugar.

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

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

5. Whip the cream and powder. Put vanilla to taste.

6. Melt 7 g of swollen gelatin. You can put it in a water bath or heat it up a little in the microwave. Pour into the cream while whisking.

7. Put the cream on top of the raspberry jelly. Can be squeezed through a piping bag with a nozzle.

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

Raspberry jelly with berries

A variant of a delicious 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 of raspberry juice;

150 g berries;

15 g 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 and 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 in the freezer for 20 minutes. The jelly will not freeze, but it will freeze a little on top.

6. Take out the form, spread out the raspberries.

7. Spoon the raspberries on top. It is not necessary to add quickly, as the bottom layer is not strong enough yet. Gently pour out 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, you can appreciate the beauty of the dessert.

Ingredients

250 ml orange juice;

150 g raspberries;

20 g 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, rub or simply squeeze the juice through cheesecloth. Sugar to taste.

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

4. Pour 1.5-2 cm of raspberry broth into each glass. Put in the refrigerator.

5. Melt the second half of the gelatin. Combine with orange juice. If it is not sweet enough, you can add granulated sugar.

6. Remove the hardened raspberry jelly, pour a layer of orange juice. Re-refrigerate.

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 solidify 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 included in the recipe. And the liquid that is there is simply added to mashed potatoes 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 remove the froth that forms when the raspberries boil. This is especially true in preparations for the winter. Debris, air accumulates in the foam, it shortens the shelf life of the delicacy, spoils its appearance.

Raspberries go well with mint and lemon balm leaves, you can add a few pieces of welding, 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 pastry chefs, the dosage is indicated on the package.

Calorie content: Not specified
Cooking time: Not specified

Bright and tasty raspberry jelly, the recipe of which I invite you to read, as if specially created for a cozy summer evening. It's so nice, sitting on the veranda of the summer house with a portion of such a dessert, to talk to your family about nothing. Just sit, enjoying the summer, the warmth, the company of your loved ones and a delicious delicacy that is so easy to prepare.

To make jelly with raspberries you will need:

- raspberries (fresh or frozen) - 400-500 g;
- purified water - 300-500 ml;
- granulated sugar - 4-5 tbsp. l. (taste);
- instant gelatin - 15-20 g.

Recipe with photo step by step:

1. If the berries are frozen, defrost them. Fresh - just rinse and drain. Set aside some of the raspberries (about 100 g). And put the rest of the raspberries in a saucepan. Add sugar. A little vanilla can be added to regular sugar if desired. Or pour into the future jelly seeds from half a vanilla pod.

By the way, this berry turns out to be simply breathtaking.

2. Fill with purified water. Not necessarily boiled, just filtered.




3. Place on medium heat. Bring to a boil. Stir occasionally and cook for about 10-15 minutes. Strain the raspberry broth and let cool slightly. There is no cake in the recipe, so it can be eaten or thrown away.




4. Pour some of the raspberry broth into a separate container. Pour in the gelatin. Wait for it to swell. Heat the raspberry-gelatin mass over low heat until smooth. Strain through the finest strainer so that not a single grain of gelatin spoils the delicate taste of raspberry jelly. Add the dissolved gelatin to the rest of the raspberry broth.






5. Place the fresh raspberries that were set aside earlier in the jelly tins. I like to make raspberry jelly (as, in principle, any other) in silicone molds, because it is very convenient to take out the finished delicacy from them.




6. Pour in the still liquid jelly. Cool completely and refrigerate for several hours until it solidifies. When the raspberry jelly has solidified, prepare a large container of hot water. Dip the jelly molds in the water for a few seconds. Remove and flip over plates or saucers. Silicone molds can be slightly turned out, so the delicacy "pops out" even easier. Garnish with fresh berries and mint. By the same principle, you can make jelly from other berries or fruits.