Raspberry jelly from a caring hostess. How to prepare fragrant raspberry jelly for the winter

01.10.2019 Pancakes, pancakes, pancakes, cheese cakes

To make jelly, and even for the winter, it is not at all necessary to buy powder mixtures, moreover, you can not even use gelatin, agar-agar or pectin to thicken the juice of the berries.

Today we will teach you how to cook jelly based on natural ingredients, without various artificial additives. There will be several recipes, so please be patient. Everyone will get this delicious dessert!

General cooking principles

To make jelly, you will need not only raspberries and their sweetener, but also containers in which you put all this, as well as lids. After all, these containers need to be closed with something. We advise you to choose the smallest jars for such a tab, so that it is convenient to serve the jelly in portions. Believe me, it is not very convenient to get it out of a 3-liter can.

After you have purchased containers, you need to prepare them for work. To do this, first of all, you need to thoroughly wash them, first with detergent and water, and then replace the first component with soda. The washed containers must be rinsed with running water, then sterilized.

You can sterilize in the microwave, oven, as well as on the stove in boiling water. In the first two cases, you will need already washed jars. They must be placed inside the device for a quarter of an hour at maximum power and at one hundred degrees Celsius, respectively. The third case involves the usual boiling of containers in water.

Raspberry jelly for the winter without heat treatment

Time for preparing

calorie content per 100 grams

We are ready to share interesting tastes with you! Now we will cook raspberry jelly without cooking. That is, everything will be fast and as simple as possible.

How to cook:

Tip: if the berries are not ripe enough, you should increase the amount of sugar.

Fast option - five minutes

We offer you a recipe for raspberry jelly in five minutes! This is very fast, considering that usually natural jelly is boiled for forty minutes or more.

How much time is 30 minutes.

What is the calorie content - 202 kcal.

How to cook:

Pour water into a saucepan and add sugar, put on the stove, turn on medium heat;
While stirring, ensure that the crystals are completely dissolved;
While the future syrup is boiling, you need to think about berries. They must be sorted out so that spoiled fruits, crushed or any other bad ones, do not get into the banks;
If the raspberry is clean, you can work with it further, if not, you need to rinse it;
In order to rinse the berries, they must be put in a colander and directly with it dipped several times into a container of water. This could be a bowl, for example;
Then dry the fruits a little and place them in boiling syrup;
While stirring, bring the mixture to a boil again;
Cook for five minutes on high heat;
After that, immediately pour the mass into jars, roll up and send it “under a fur coat”.

Tip: Use cane sugar instead of regular sugar. It will turn out to be unusual and tasty!

Unconventional raspberry jelly recipe

Here is a recipe for raspberry jelly that does not contain gelatin. Amazing, right? Let's read, watch and teach as soon as possible in order to try the result faster!

How much time - 1 hour and 40 minutes.

What is the calorie content - 180 kcal.

How to cook:

First of all, you need to sort out the raspberries, then put the berries in a bowl;
If necessary, the raspberries can be carefully washed beforehand under a thin stream of water so as not to damage the delicate berries;
Next, we will act in a rather strange way. It is necessary to take a crush and mash all the fruits into the most homogeneous puree;
Pour the resulting mass into a saucepan, put it on the stove;
Pour water, stir and turn on medium heat;
Let the mixture boil, then cook for five minutes, stirring occasionally;
Rub the resulting sweet mass through a sieve or wait until it cools completely and squeeze through cheesecloth to get pure juice;
Add sugar to it and place back on the stove;
While stirring, cook the mass for 50-60 minutes;
If white foam begins to appear on the surface, it must be removed without fail;
After the time has passed, pour hot jelly into the jars, roll up the lids with a key - and you're done.

Tip: If you are worried that the jelly will go bad quickly, add a little citric acid.

Easy delicacy in a multicooker at home

If you are the proud owner of a multicooker, then everything will go more than smoothly. The main thing is to properly cope with the apparatus and get excellent raspberry jelly.

How much time - 2 hours.

What is the calorie content - 210 kcal.

How to cook:

In the multicooker, immediately set the “Multipovar” mode, the temperature is 170 degrees Celsius;
Add sugar and water immediately;
Close the lid and wait until the mass becomes syrup;
After that, cool it down a little;
During this time, carefully sort out the raspberries, remove the stalks, twigs and leaves;
Next, place the berries in a sieve or colander and lower them into a container (in a bowl, for example) with cold or at least cool water;
Repeat several times to wash out all the dirt;
Pour water into a bowl and add salt there, dilute it;
Dip the berries along with a colander for ten minutes;
After that, take out the raspberries, rinse them in clean water several more times;
Pour clean berries into a slow cooker for the syrup, close the lid and cook the jelly for one hour;
When time has passed, add citric acid, stir and cook for another twenty minutes;
The resulting mass can be poured into cans, closed and removed to heat for long and proper cooling.

Tip: For flavor, use cloves or cinnamon.

Seedless Berry Delight

If you do not like seeds in raspberry jam, we will offer you jelly from the same berry, but without seeds! Are you surprised? Rather save this unique recipe for yourself.

How much time - 2 hours and 10 minutes.

What is the calorie content - 225 kcal.

How to cook:

Place the berries in a saucepan, pour water and put the dishes on the stove;
Turn on the fire and let the mixture boil;
From this moment, cook for about 15-20 minutes, remembering to stir;
When time has passed, remove from the fire and cool, otherwise it will be impossible to work further;
Further work consists in the fact that a sieve, colander or any bowl must be covered with gauze, pour the cooled mass into it;
Next, you need to manually squeeze all this out to get pure raspberry juice, and subsequently pitted jelly;
You can also use a sieve to get pure juice. Just rub everything with a spatula or a regular tablespoon;
Return the juice to the saucepan, and put it, in turn, on the stove, adding sugar;
Turn on the fire and bring the mass to a boil again, without ceasing to interfere;
Cook, stirring actively, for one hour. This is necessary so that the jelly does not burn to the bottom of the container or its walls;
Pour the finished jelly, roll it up and put it under a warm blanket.

Tip: Use sweaters, sweaters and warm blankets instead of a blanket.

If you are still worried that your jelly will not solidify, add quite a bit of gelatin, agar-agar, pectin or baking soda at the end of cooking. Stir and pour the mixture into the jars. If added at the beginning of cooking, any of the ingredients will lose their properties.

To make the jelly tastier, you can add spices to its taste and aroma. This can be cloves, star anise, nutmeg, cinnamon, cardamom, vanilla, and so on. The more original you come up with, the tastier the result will be.

Raspberry jelly in jars for the winter is definitely something new to try. Heed the advice! Prepare jelly from fresh, juicy, sweet berries to get the result that is as close to the original as possible. You'll like it!

Raspberry jelly is not only tasty, but also healthy food, loved from childhood, because raspberries are just a storehouse of elements valuable for the human body, raspberry jelly can be prepared both from fresh berries, and using frozen or canned ones and enjoy a wonderful delicacy round year.

How to make raspberry jelly.

It is rich in pectin content, which has the ability to thicken the dish without adding gelatin and regardless of the recipe chosen, there are general stages of its preparation.

Any fruit and berry jelly is a canned food, which means that the first necessary action before cooking is washing and sterilizing the cans for the finished dish. The raspberry product does not require any separate recommendations for the preparation of containers for conservation, it is enough to boil the jars for 15 - 20 minutes and dry thoroughly.

Let's start making raspberry jelly

In parallel with boiling the raspberry jelly container, you can start washing the berries. You can get juice from berries in the old fashioned way: squeezing it from softened fruits. If you have a blender or juicer, the process will be greatly simplified.

After the juice for the raspberry jelly is ready, you should start making the berry puree. To do this, it is necessary to boil the raw materials over low heat for ten minutes without covering the pan with a lid, then increase the heat to medium and continue cooking until the remaining berry lumps are completely softened.

Thorough filtering of the resulting food through several layers of gauze is an important point for obtaining pure nectar without the presence of berry sediment or stone waste.

Now it's time to sweeten the semi-finished product. You need to add sugar to the mashed potatoes at the rate of 1 to 1, depending on which raspberry is jelly made: fresh, defrosted or canned. If there is no need for sweetness of the product, you can reduce the sugar dose, but not go beyond the proportion of ¾ sweetener to 1.

After adding granulated sugar, the mixture must be boiled in order to completely dissolve the sugar in the dessert. This process should take place over low heat, with control and constant stirring of the puree. Having brought the food to a boil, it must be cooked for another 5 minutes, observing the consistency. After dissolving the sugar, reduce the fire to the very minimum and boil the dish for 10 - 15 minutes, not allowing the product to boil. If there is no possibility of constant monitoring of the process, you can conduct it on a steam bath.

Mandatory check if the cooked raspberry jelly thickens

The next step is to check the thickening of the semi-finished raspberry jelly. To do this, scoop up the mixture with a spoon and, raising it higher above the pan, pour the almost finished raspberry jelly back. The duration of further cooking depends on the viscosity at this stage. If the substance of raspberry jelly is not at all jelly and is too liquid, it is worth continuing the cooking, remembering that when it cools, the hot food always thickens a little. Having brought the jelly to the desired consistency, it can be poured into sterile jars.

If desired, raspberry jelly can be consumed the next day, the jars can be closed with plastic lids and stored in the refrigerator.

Popular recipes for making raspberry jelly.

1. The most common proportion of ingredients for delicious raspberry jelly is:

Juice - 200 ml.
Granulated sugar - 350 gr.

2. Dessert for a festive table in the form of raspberry jelly can be prepared quickly, but with the help of gelatin.

Fruit juice - 200 ml.
Sugar - 100 gr.
Boiled water - 1 glass.
Gelatin - 10 gr.

Dissolve the thickener in cold water and leave to swell for one hour. Then drain the rest of the liquid and add 50 grams of boiling water. Mix the gelatinous mass with berry juice and sugar, stirring the product thoroughly. Pour into beautiful glasses or special forms, the raspberry jelly only needs to thicken. To transfer the finished result to a plate, the container should be slightly heated in hot water and gently turned over on a saucer.

3. Jelly made from frozen raspberry berries.

Raspberries - 350 gr.
Sugar - 5 tbsp. spoons.
Gelatin - 25 gr.
Lemon juice - 2 tbsp spoons.

Defrost raspberries and strain, dilute the resulting juice with boiled water. Dissolve the gelatinous content in water and leave to swell for 5 minutes. At this time, the nectar should be sugared, and the dish should be brought to a boil over low heat. Remove the raspberry jelly from the heat and add the swollen gelatin, stirring until completely dissolved. The final step is adding lemon juice and pouring into molds.

4. Jelly from canned raspberries.

Jam - 400 gr.
Granulated sugar - 200 gr.
Water - 4 glasses.
Gelatin - 50 gr.

To make jelly, raspberry jam must be mixed with boiling water, stir and strain. Liquefy gelatin in water and let it brew for 60 minutes. Add sugar to the diluted jam and boil the syrup for ten minutes over low heat. Cool the finished product to 40 - 50 degrees and mix it with a thickener, mixing the ingredients thoroughly. Pour into molds and refrigerate. Bon appetit, enjoy the extraordinary taste of raspberry jelly, now you know how it can be prepared at any time of the year.
You can also cook many delicious and varied dishes from raspberries.

Raspberry has long been the best medicine against 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 fairy tales and songs have been composed about this berry, it was revered by both the 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, many of the healthiest and tastiest things: jelly, jam, confiture, 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 raspberry blanks 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 out the juice with cheesecloth). Add this juice to the berries, heat the mixture and let it boil for 6-7 minutes, then immediately pour it 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 minimal 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

"Granny" 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 them into thin rings, then cut them 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. Add sugar to 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 thickened. 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 boil 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 pour into bottles. Allow the compote to cool down and roll over 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 to 70 ° C. Heat the berries constantly stirring 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 the 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 on 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.

Raspberry jam with apples 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 gr. 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. That's it, the 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 a little 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 at 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.

So, you have reaped a large harvest of raspberries. How to keep it for the winter? The ideal way is to make jam or jelly from fresh berries. Such a blank can be done in literally half an hour.

How to make raspberry jelly for the winter?

If you have a juicer, your job will be much easier. If it is not there, you will have to grind the raspberries manually through a sieve and squeeze the juice.

In any case, as soon as you get it, you should measure the amount and then add exactly the same amount of sugar.

The simplest raspberry jelly recipe for the winter looks like this. Take fresh berry juice and sugar in a 1: 1 ratio. Mix the two ingredients and bring to a boil. Cook over low heat for 10 minutes. After that, the product must be poured into jars and cooled. A more detailed recipe is listed below.

What is important to know

Use only freshly squeezed raspberry juice to make raspberries for the winter without pectin. If you take frozen, it will not thicken, and you will get Fresh berry contains pectin in its composition, so additional thickeners are not needed.

You need the following ingredients:

5 glasses of freshly squeezed raspberry juice.
5 cups (or 1 kg) sugar.

How to do it?

In a dry saucepan, combine the raspberry juice and sugar. Heat it over medium heat, stirring frequently, until the sugar has melted.

Raise heat to high and bring mixture to a high boil. This means that the liquid continues to boil even when you stir it. Simmer for 10-15 minutes, or until the mixture reaches a temperature of 101 ° C, stirring frequently and collecting the foam from the top.

Pour raspberry jelly into clean jars for the winter, cover and cool to room temperature. Store preferably in the refrigerator.

Preparing dishes

You should sterilize the jars by washing them in soapy water and then placing them in boiling water in a large saucepan. Be sure to place a metal stand on the bottom before placing the cans, or you can also use a folded cloth towel. Otherwise, the glass will burst from touching the hot bottom of the pan.

Place the lids and rings in boiling water and turn off the heat. Do not boil them as this will degrade the quality of the sealing rubber.

Raspberry jelly for the winter: step-by-step instructions for canning

Pour the jam into sterile jars, leaving a free edge about 1 cm on top. Run a knife along the inside edges of the can to remove air bubbles. Be careful not to touch the bottom of the can when using metal utensils.

Clean the edges of the jar with a damp cloth or paper towel. Place the caps and tighten the ring around them, but not too tight.

Place the jars in boiling water in a large pot with a rack at the bottom. Make sure the jars are covered with at least 10 cm of water. Simmer for 10 minutes, then turn off heat and leave them in a saucepan for five minutes before transferring them to the cooling rack.

When the cans are cool, you must turn them upside down to ensure they are sealed. If done correctly, they can be stored in the pantry for up to 1 year.

Second option

The above recipe for raspberry jelly for the winter is far from the only one. You can also make jam in another way by adding lemon juice to it. What you need:

1.5 kg of raspberries.
1.5 cups of water.
Sugar.
2 tablespoons fresh lemon juice.
Coarse salt.

How to do it?

Combine berries and water in a saucepan. Bring to a boil, reduce heat, and simmer, stirring occasionally vigorously with a wooden spatula, until the raspberries are very soft. This will take 10 to 15 minutes. Transfer the mixture to a fine sieve set over a heat-resistant bowl. Let the juice drain without pressing on the berries for 4 hours. Strain the resulting juice through a sieve lined with wet gauze. You should have 3 to 4 cups.

In a large, dry saucepan, bring the juice to a boil. Add 3/4 cup sugar for each glass of juice. Add lemon juice and salt (1/4 teaspoon). Re-bring to a boil and simmer, stirring frequently, for 8 to 12 minutes. To check if the jelly is ready, dip a large metal spoon in it, lift it horizontally above the pan, and let the mixture drain back. The product is ready when the mixture thickens slightly and drops slowly drip down the spoon. Be sure to remove all the foam from the top.

You can store the resulting jelly in the refrigerator in any container for up to 1 month or in a sterilized jar for up to 1 year.

Wild raspberry variant

You can also make jelly from raspberries for the winter by taking them. They have a specific taste and aroma that distinguishes them from horticultural crops. But keep in mind that her color is darker, and beautiful crystal red jelly will not come out of her. What you need:

3 cups of ready-made berry juice (about one and a half kg of fresh berries).
1/4 cup lemon juice
100 grams of liquid fruit pectin.
5 glasses of sugar.

How to cook it?

This is a five-minute raspberry jelly for the winter. First, mash the forest raspberries with a wooden spatula, dividing them into small batches. Put the resulting puree in a damp bag made of several layers of moistened gauze. Let the juice drain, without interfering with the process, for at least 2 hours (and it is better to leave it overnight). Try to avoid squeezing the bag, as otherwise the juice will not be of very good quality.

Pour the resulting juice into a saucepan, mix with sugar and boil. Make sure that the sugar is completely dissolved, and only then add the pectin and lemon juice. Cook over medium heat for five minutes, then place in sterilized jars.

Spicy option

As strange as it may sound, pepper really enlivens the sweet taste and aroma of raspberries. To prepare such an unusual delicacy, you will need:

1 cup raspberry juice (you can make it using any method described above).
1/2 pod of sweet bell pepper, chopped.
1/4 jalapenos, finely chopped.
3 cups white sugar.
3/4 cup apple cider vinegar
60 grams of liquid pectin.

How to cook it?

First of all, you must sterilize the jars and lids by immersing them in boiling water for at least 5 minutes. Keep them hot until ready to use.

In a saucepan, combine raspberries, bell peppers, and jalapenos with sugar and vinegar. Bring the mixture to a boil over medium heat and then simmer over high for 1 minute. Remove the pan from heat and let stand for 5 minutes.

Add liquid pectin to the mixture and run it through any filter to remove chunks of pepper. Place the raspberry jelly for the winter in sterilized jars, close the lids and check for leaks. Store in a cool and dark place. After opening the can, place the food in the refrigerator.

In any of the above recipes, you can use both red and yellow raspberries, or a mixture of both. This does not affect the taste of the product, but the appearance of the jelly when using yellow berries will not be so beautiful.

One of my favorite raspberry recipes for the winter is jelly. No, of course, it's very tasty, but the bones that come across in it sometimes spoil the pleasure a little. That is why I really like the pitted raspberry jelly for the winter. And I must confess to you that I do not like long recipes - I always want to do everything quickly and easily.

And in this regard, such a preparation more than suits me: raspberry jelly for the winter has a simple recipe that will not have to be fiddled with for a long time in the kitchen. Do not expect that it will be straight marmalade that can be cut with a knife, not at all. But the form of raspberry jelly prepared according to this recipe will hold perfectly. In its composition, you will not find any gelling additives - only the raspberries themselves and sugar, in equal proportions.

But thanks to a certain method of adding sugar to raspberry juice, raspberry jelly for the winter turns out to be quite thick and very beautiful. For a morning toast with a cup of aromatic coffee, this blank is just perfect! You can also use this jelly in baking, as a filling for pies, for example. If you are interested in me, I will gladly tell you in more detail how to make raspberry jelly for the winter.

Ingredients:

1 kg of raspberries;
1 kg of sugar;
2 teaspoons lemon juice
100 ml of water.

How to make raspberry jelly for the winter:

We sort out the raspberries, remove the leaves, twigs and sepals. To make jelly, you can choose raspberries that are not the same size, crushed. We remove only the rotten and with a wormhole. Put a small portion (about 0.5 kg) of raspberries in a colander and put it in a container of cold water. We remove the colander from the water and leave the raspberries in it for 10 minutes so that the glass has excess moisture. If you have raspberries from your own garden, you have not treated them with anything, you do not need to rinse them.

To make jelly, you should take a stainless steel pan with a thick bottom. In an enamel pot, the jelly will stick to the bottom and burn. Pour water into a saucepan and pour raspberries.

We put on a small fire and bring to a boil under the lid. Boil the raspberries over low heat, covered for 5-10 minutes, until all the berries are boiled.

We discard the raspberries on a fine mesh colander and grind them. If there is no fine-mesh colander, you can grind the raspberries through a sieve or strain through cheesecloth. The main thing is that the seeds from the raspberries do not get into the jelly.

Pour raspberry juice into a saucepan and put on fire.

Bring the juice to a boil over high heat, add lemon juice and 1/5 of sugar (that is, 200 g). Mix and cook for 5 minutes. Then add sugar again, mix and cook. Cook until all the sugar is poured into the raspberries.

Continuing to cook raspberry jelly over low heat, add 1 tablespoon of jelly and pour onto a plate. We place the plate in the refrigerator. If the jelly hardens after 5 minutes, it is ready. So, it takes about 30 minutes to cook the jelly. If the jelly does not freeze, we continue to cook for another 5 minutes, check again. But usually after 30 minutes of boiling, the jelly freezes perfectly.

We remove the foam.

Thoroughly rinse jars for jelly with water and soda and sterilize. We also wash the lids with soda and boil for 4-5 minutes. Wipe the prepared jars and lids dry. We fill the jars with jelly, to the very top.