Raspberry jelly without gelatin: a recipe for the winter. Raspberry jelly - a recipe for an amazing preparation for the winter

Raspberry jelly is a tasty and fragrant winter treat made from bright summer berries. It is extremely easy and quick to prepare raspberry jelly, but this sweetness will disappear even faster on winter evenings with hot tea. 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

1. Mash the berries with a large spoon or masher.
2. Pour water over raspberries and mix well.
3. 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.
4. Let the jam cool down and carefully grind through a sieve.
5. Boil the resulting juice with sugar for about an hour, removing the foam.
6. When the jelly becomes thick, add the acid and remove the jelly from the heat. Pour the hot mass into sterilized jars.
7. 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

1. Puree the raspberries with a blender, then puree with a sieve or gauze.
2. Put the pitted raspberry puree on the fire until it boils.
3. 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.
4. Cook the jelly for a few more minutes and remove from heat.
5. Pour jelly into steamed jars and close with lids.
6. We turn the jars upside down and wrap them with something warm.
7. 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.

1. Pour the berries with water and send to the fire, cook until they are boiled soft - about 10 minutes.
2. Mash the berries with a crush and rub through a sieve or gauze to get rid of the seeds.
3. Add sugar to the mass, mix well and cook over low heat for about an hour.
4. 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

1. Mix gelatin with water according to the instructions and leave to swell.
2. Pour raspberries with sugar, add water and cook over low heat for about half an hour, stirring thoroughly.
3. Add citric acid and gelatin to raspberries, cook confiture for another 15 minutes.
4. Pour the finished confiture into steamed jars, close the lids, turn over and wrap until cool.
5. After complete cooling, we send the confiture to a cool place, preferably dark.

Raspberry jelly with gooseberries

This delicacy has a slight sourness and an unusual taste. Pairs well with pancakes and pancakes.

Ingredients:

• raspberries - 1.5 kg
• gooseberries - 1.5 kg
• sugar - 1.5 kg
• water - 300 ml.

1. Pour the berries with water and send to the fire.
2. When the berries start juice and the gooseberries burst, remove the mass from the heat and put the pan in cold water to cool.
3. Mash the cooled berries and grind through cheesecloth or a sieve.
4. Boil the finished puree until half of the liquid has evaporated so that it is thick and dense. Add sugar to berry jam.
5. Cook the jelly for another 10 minutes, then place the hot mass in sterilized jars.
6. 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 cooking - the taste will become richer, and storage will be longer and more reliable. Try different versions of this sweetness and you will definitely find your favorite dessert.

So, you have harvested a large crop of raspberries. How to save it for the winter? The ideal way is to make jam or jelly from fresh berries. Such a preparation can be done in just 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 through a sieve by hand and squeeze the juice.

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

The easiest 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 boil the composition. Cook on minimum heat for 10 minutes. After that, the product must be poured into jars and cooled. A more detailed recipe is below.

What is important to know

Use only freshly squeezed raspberry juice to make raspberries for the winter without pectin. If you take a frozen one, it will not thicken, and you will get a 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 raspberry juice and sugar. Heat it over medium heat, stirring frequently, until the sugar has melted.

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

Pour winter raspberry jelly into clean jars, 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 pot. Be sure to put a metal coaster on the bottom before placing the jars, 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 the boiling water and turn off the heat. Do not boil them, as this reduces 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 jar to remove any air bubbles. Be careful not to touch the bottom of the jar when using metal utensils.

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

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

When the jars are cool, you should turn them upside down to make sure 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 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 heatproof bowl. Let the juice drain without pressing on the berries for 4 hours. Strain the resulting juice through a sieve lined with damp gauze. You should have 3 to 4 glasses.

Bring the juice to a boil in a large dry saucepan. Add 3/4 cup sugar for every glass of juice. Put lemon juice and salt (1/4 teaspoon). Bring to a boil again and cook, stirring frequently, 8 to 12 minutes. To check if the jelly is done, dip a large metal spoon into it, lift it horizontally over the pan, and let the mixture drip back. The product is ready when the mixture thickens slightly, and its drops will slowly flow down the spoon. Be sure to skim off any foam on 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 raspberry jelly for the winter by taking it. It has a specific taste and aroma that distinguishes it from a garden crop. But at the same time, keep in mind that her color is darker, and a 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 cups of sugar.

How to cook it?

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

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

Spicy variant

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

• 1 cup raspberry juice (you can use any of the methods above)
• 1/2 sweet bell pepper, chopped.
• 1/4 jalapeno pepper, 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 should 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 the raspberries, bell peppers, and jalapenos with the sugar and vinegar. Bring the mixture to a boil over medium heat, and then simmer over high heat for 1 minute. Remove the saucepan from the heat and let stand 5 minutes.

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

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

Step 1: prepare the raspberries.

Step 2: Boil Raspberries.

Step 3: Express the juice.

Step 4: Make Raspberry Jelly

Step 5: Prepare raspberry jelly for the winter.

Step 6: serve raspberry jelly.

You can also sterilize jars in the oven, for this you need to put them in a still cold oven, and then gradually heat them up. But you can’t put glassware in an already hot oven, it will simply burst.

The taste of the blanks depends on the quality of the ingredients, so choose only ripe and sweet raspberries, then your jelly will be just amazing.

Raspberry jelly can be prepared not only with gelatin and serve it for dessert - you can prepare this fragrant delicacy in the season for the winter. The recipe for raspberry jelly, which I will share with you today, will pleasantly surprise you with its simplicity and accessibility, and the finished product with delicious taste, wonderful aroma and jelly-like texture.

It must be said that the peculiarity of this raspberry jelly recipe for the winter is that we will cook it not with simple, but with gelling sugar. Due to this, the heat treatment time is reduced significantly - only a few minutes for cooking. As a result, berry puree is not digested, the original color and taste of fresh raspberries are preserved, and the finished delicacy eventually turns into real jelly.

In addition to white granulated sugar, gelling sugar contains pectin and citric acid. Pectin is a natural thickener, gelling agent, which is obtained from raw materials of plant origin (usually fruits). Thanks to its properties, the thickening of jams and jams occurs much faster, thereby preserving more taste, aroma and health benefits in ready-made dishes.

From the indicated amount of ingredients used, 3 jars (with a capacity of 500 milliliters each) of fragrant raspberry jelly and 1 more incomplete jar are obtained. After a few days of storage, the jelly acquires the necessary consistency: it becomes thick, gels and keeps its shape. If you put an open jar in the refrigerator, the jelly will become even thicker.

Ingredients:

Cooking step by step with photos:

To prepare a fragrant and delicious raspberry jelly for the winter, take fresh raspberries and gelling sugar. Take their number at your discretion, but keep the proportions. Gelling sugar, which contains a natural thickener - pectin, I have in a concentration of 1: 1, that is, 1 kilogram of sugar is used for 1 kilogram of berries. There are also other types - 2:1 and 3:1 - with them, the blanks are less sweet and more liquid. 1 kg of fresh berries gives approximately 800-850 grams of pitted mashed puree (yield depends on the maturity of the raspberries and the thoroughness of processing).

Since I pick raspberries and sort them out by berry myself, I never wash them. If you are not sure about the berries, sort them out and soak them in cold saline for about 5 minutes so that debris and insects float to the surface, then rinse the berries in cold running water and dry. Place the raspberries in a suitable bowl.

Since the jelly will be homogeneous, we need to get rid of the seeds. To do this, wipe the raspberry puree through a sieve.

The more actively you work with a spoon or spatula, the more seedless raspberry puree you will get. The cake should be practically dry. Do not throw it away: pour boiling water, mix, strain, add sugar-honey to taste and you will get a delicious and healthy raspberry compote.

We put it on the fire and, stirring, let it boil. Let the berry mass gurgle for a couple of minutes, after which, in a thin stream with constant (!) Stirring, pour gelling sugar into it.

Cook the raspberry jelly, stirring, for a couple more minutes - when the sugar is completely dissolved, the mass boils slightly for just another minute. Do not forget to remove the foam - it is not needed in the finished jelly, as it will make it cloudy.

In advance, be sure to prepare jars and lids for raspberry jelly. Each hostess has her own favorite method, and I do it in the microwave - I wash the jars (0.5 liter in volume) in soda solution, rinse and pour about 100 ml of cold water into each. I steam in the microwave at the highest power for 5 minutes each. I boil the lids on the stove for about 5 minutes. Pour the finished sweet treat into pre-prepared jars.

We all know about the benefits of raspberries, especially during the cold winter, when a cold overtakes us, and in combination with medicines, it will quickly put us on our feet.

There are a number of recipes for how to prepare these berries with the maximum preservation of all vitamins. If you want a smooth, pitted jelly, use pectin or gelatin.

In the first case, you need to add more sugar and berry juice. The second way is for lovers of a less sweet taste.

Raspberry jelly is suitable for hot pancakes or pancakes, they can be poured on top of a cottage cheese casserole or simply spread on toast. It will be no less tasty as a filling for croissants or rolls.

The classic way to make raspberry jelly without any additives. It, of course, is not as thick as the store, but it does not contain unnecessary chemicals.

And here is the step-by-step instruction that must be followed to get a wonderful treat at the exit. Carefully wash the jars and be sure to sterilize by placing them in the oven tray with water and setting the special function.

You can use the old method of boiling - put a glass container on the spout of a bubbling kettle.

Grind the berries in a blender or grind through a colander. Transfer to an enameled bowl and bring to a boil over low heat, stirring regularly so as not to burn.

Set aside, let cool and strain the whole mass through cheesecloth so that not a single gram of pulp gets in and there is pure juice.

Pour the berry juice back into the bowl and stir in the sugar in batches. The fire should be moderate so that it does not seethe and jump out of the dishes. Do not move far from the stove, stir so that a bitter burnt taste does not appear.

Raspberries are a very tender berry that does not require long cooking.

It is enough to boil it for ten to fifteen minutes, set it aside, cool it and put it on the burner again for five to seven minutes.

While stirring with a spoon, lift the mass up and, pouring the jelly back, look at the consistency: if it suits you, you can distribute it among jars and cork.

Keep in mind that after the final cooling, the mass will become even thicker.

Some housewives adhere to the tendency to preserve berries and vegetables without heat treatment, justifying this with a greater likelihood of preserving the benefits of the product. There is some truth in this, and therefore there are several recipes for preserving raspberry jelly without boiling.

We sort out the berries, remove the spoiled ones and place them in a large container. In no case do not wash raspberries, otherwise they will be saturated with moisture and lose most of their benefits. We fall asleep with sugar and puree the berries using an ordinary wooden crush.

You can use a more convenient way - to kill with a blender with a submersible nozzle or twist it in a meat grinder, but vitamins are also lost from the contact of fruits with metal.

We lay it out in sterile jars, sprinkle a layer of sugar on top of one centimeter so that the workpiece does not deteriorate, thus making a cork from oxygen penetration and close it with a plastic lid.

Put the raspberry jelly in the refrigerator.

In this method, the most important thing is to store only in a cold place and be sure to observe the proportion of berries-sugar, otherwise there is a big risk that the jelly will ferment.

This raspberry jelly for the winter received this name due to the speed of its preparation.

Even the most inexperienced, novice hostess will be able to prepare it for the winter. You just need to have the desire and a set of products.

Sort the raspberries from the debris, immerse them in cold water for just a few minutes and carefully remove them with your palms or a slotted spoon. Lay out on a towel and let dry.

When excess moisture comes out of the berries, transfer them to a bowl and cover with a dense layer of sugar without gaps.

Leave for four to five hours. When you see that the raspberries have completely absorbed the sand and the juice comes out, put on the stove and bring to a boil. Boil for literally five minutes.

Wash the jars thoroughly in advance and place in a large container, fill with water and boil for ten minutes.

Spread raspberry jelly “Five Minute” to the eyeballs and tighten with sterilized iron lids, plastic ones will not work.

Wrap the inverted jars in a thick blanket and leave to cool completely.

After that, place in the basement, pantry, in any dark, cool room.

Any person can make an unusually delicious watermelon peel jam at home if you use the recipes from this article. So don't throw watermelon rinds in the trash anymore.

And here are ways to cook compote from rhubarb.

Raspberry jelly is ready for use one and a half to two months after preservation, during this period it will thicken enough and be saturated with a rich aromatic smell and taste.

You should not use spoiled berries, it is better to immediately process them into compote, otherwise there will be a possibility of fermentation and mold growth on the surface of the jar.

If you follow all the technologies and sterilize the container, then the jelly from these berries can be stored in the basement for more than one or two years.

Look carefully at the raspberries during picking. It may contain bugs with an unpleasant odor that spoil the aroma and taste of the dish.

We hope you enjoy our recipes. Good luck with your preparations, dear hostesses!