Simple recipes for raspberry jelly with and without cooking for the winter, with seeds and “Five Minutes. Raspberry jelly

Raspberry jelly is a very aromatic delicacy that contains a huge amount of vitamins. You can make it at home just to indulge in a delicacy for dessert, or you can prepare it for the winter in the summer.

This option will not allow you to forget the taste of juicy berries, will remind you of sunny days and will lift your spirits.

Raspberry jelly - general principles of preparation

Jelly can be made from berry puree, juice or decoction. This 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 you only have a little raspberry, then it’s better to prepare a decoction; you can add other juices and compotes to it, then make jelly from this liquid. The mass can simply be boiled down, since the berries contain gelling agents. But increasingly, the process is being simplified; ordinary table gelatin is used for jelly. The product comes in plates, but is not sold everywhere. It’s easier to buy loose powder in bags; every store has it.

Basic rules for using gelatin:

1. The product must be strictly measured; take the amount specified in the recipe. You can take into account the ratio with liquid specified in the instructions.

2. You need to pour gelatin with cool water or room temperature.

3. Gelatin needs time to swell. It's in the instructions. Even instant products need to stand for 7-10 minutes, and simple ones even longer.

4. It is not advisable to boil gelatin, with the exception of preparations for the winter. After cooking, the gelling ability of the product decreases.

5. Jelly is never frozen, this will only spoil it. To harden, simply keep in the refrigerator for several hours. The exact time depends on compliance with the technology, the amount applied, and temperature.

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

Raspberry jelly for dessert

Recipe for a simple raspberry jelly that can be prepared 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 water;

10 g gelatin;

30 g sugar;

1 pinch 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 and wait for the time indicated on the package.

2. Mix raspberries with the remaining water, put on the stove, and boil for a couple of minutes after the liquid boils.

3. Strain the broth, grind the berries through the same sieve. Discard the seeds and membranes.

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

5. Gelatin has already swollen by this point. Just transfer it to the hot mass and stir. 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 syrup with gelatin into molds, bowls or vases, you can just use glasses. Makes three full servings.

7. Leave in the refrigerator for three hours. When serving, you can put a few raspberries on top and garnish with a mint leaf.

Raspberry jelly for the winter without gelatin

A recipe for a bright and appetizing preparation for the winter. For it, you can use the softest, mashed berries, as well as the juice accumulated at the bottom. The main thing is to sort everything out and remove the spoiled raspberries. If the berries are no longer fresh and taste like wine, then they cannot be used for winter harvesting.

Ingredients

1 kg raspberries;

100 g water;

3 grams of citric acid;

1 kg sugar.

Cooking method

1. Place clean berries in a saucepan, add granulated sugar.

2. Using a pestle, knead everything thoroughly. There is no need to leave it, as is done when making jam, just put it on the stove right away.

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

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

5. Return the resulting puree to the stove.

6. Dissolve citric acid in water. Pour the future jelly one spoon at a time, bringing it to a boil each time. Boil for another quarter of an hour.

7. While the mixture is being prepared, you need to steam the jars and scald the sealed lids with boiling water.

8. Pour the jelly into prepared jars, roll up, and store. In a cool place the mass will become thicker.

Raspberry jelly for the winter with gelatin

Of course, jelly without gelatin is very tasty and tender, but the consistency is not always as it should be. Usually the delicacy simply resembles confiture; it can even be spread on bread. For those who want to make thicker raspberry jelly for the winter, this recipe is suitable.

Ingredients

1 kg raspberries;

700 g granulated sugar;

30 g gelatin;

1 tsp. citric acid;

250 grams of water.

Cooking method

1. Pour gelatin with water, use 150 grams for now, for this amount of powder will be quite enough. Set aside and let it sit and swell.

2. Place the berries in a saucepan, add granulated sugar, stir and mash a little to release the juice. Due to the addition of gelatin, there is less sugar than berries.

3. Place the raspberries on the stove and boil until soft. Since the berries themselves are very tender, ten minutes is enough.

4. Strain the liquid, wipe the remaining berries. Throw away any excess.

5. Screw the sweet mass onto the stove and boil for another ten minutes.

6. Add citric acid diluted with hot water and cook for another five minutes.

7. Add the swollen gelatin. Stir. Cook the jelly for another ten minutes, but now turn the heat to the lowest setting. The mass should not gurgle or actively boil. Just warm it up thoroughly.

8. Prepare the jars in advance: 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 and turn them over. As soon as the raspberry delicacy has cooled, you can put it away for storage.

Raspberry and cream jelly

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

Ingredients

150 g raspberries;

200 ml water for berries;

40 g sugar;

150 g cream;

21 g gelatin;

3 tbsp. l. powdered sugar;

90 ml water.

Cooking method

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

2. Boil the berries with the recipe water, simmer for a minute, and rub through a sieve. Add granulated sugar.

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

4. Pour raspberry syrup into portions, filling only halfway. Place in the refrigerator for an hour.

5. Whip cream with powder. Add vanilla to taste.

6. Melt 7 g of swollen gelatin. You can put it in a water bath or warm it up a little in the microwave. Pour into the cream, continuing to whisk.

7. Place the cream on top of the raspberry jelly. Can be piped through a pastry bag fitted with a tip.

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

Raspberry jelly with berries

A delicious treat option 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 raspberry juice;

150 g berries;

15 g gelatin;

2 tbsp. l. Sahara;

30 ml 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 and combine with juice.

5. Pour a layer of jelly into the mold, half of the syrup should be gone. Place in the freezer for 20 minutes. The jelly will not freeze, but the top will harden a little.

6. Remove the mold and arrange the raspberries.

7. Use a spoon to pour the raspberries on top. There is no need to add quickly, since the bottom layer is not yet strong enough. Carefully pour out the remaining syrup and refrigerate for two hours.

Raspberry and orange puff jelly

It is best to collect this jelly in wide glasses without a pattern. Through transparent glass you can appreciate the beauty of the dessert.

Ingredients

250 ml orange juice;

150 g raspberries;

20 g gelatin;

260 ml water;

Sugar to taste.

Cooking method

1. Divide the gelatin in half, pour 30 ml of water into each part.

2. Boil raspberries in a glass of water, wipe or simply squeeze the juice through cheesecloth. Sugar to taste.

3. Add one part of gelatin to hot raspberries and dissolve.

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

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

6. Take out the raspberry jelly, which has already hardened, pour in a layer of orange juice. Refrigerate.

7. As soon as the orange layer hardens, pour in the raspberry broth again.

8. The number of layers and their thickness are arbitrary, the main thing is to let them harden a little so that the liquids do not mix.

If there is gelatin in the plates, then its quantity is the same as indicated in the recipe. It is simply soaked in cold water, which is not taken into account in the recipe. And the liquid that is there is simply added to the puree 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 skim the foam that forms when the raspberries boil. This is especially true when preparing for the winter. Debris and air accumulate in the foam, which shortens the shelf life of the treat and spoils its appearance.

Raspberries go well with mint leaves and lemon balm; you can add a few pieces to the boil, but do not put them in jars.

In addition to gelatin, agar-agar can be used to thicken the mass; it is sold in confectionery departments, the dosage is indicated on the package.

The most popular berry for jelly is raspberry. Feed has an amazing aroma and has many beneficial properties, which are due to its rich composition. Raspberries improve immunity and help the body cope with seasonal diseases. Recipes for raspberry jelly for the winter are varied. They are easy to prepare and do not require large financial outlays.

The dessert is prepared using:

• decoction;
• berry puree;
• juice.

If there are a large number of berries, a rich dessert is prepared from puree. If there are few fruits, then a decoction will do. It can be mixed with various juices. Jelly is made from the resulting liquid. Raspberries contain a large amount of gelling agents, so the syrup can simply be boiled without adding gelatin.

Usually the process is simplified and gelatin is added for thickness. It is recommended to fill it only with cold water. Then it is left to swell, mixed with a liquid base and heated.

Products for jelly must be strictly measured and only use the amount specified in the recipe..

How to choose berries

To enjoy a fragrant dessert in winter, you need to choose the right raspberries. The most important thing is the freshness of the berries. The degree of maturity does not matter. It may be watery or have slightly dried out seeds. Use freshly picked fruits. They will give the jelly an amazing aroma. Rotten and dried berries will spoil the taste of the dessert.

How to make raspberry jelly at home

Do not cook berries in aluminum cookware. Otherwise, the delicacy will acquire an unpleasant taste and color.

A simple recipe for the winter: step-by-step instructions

The dessert will be appreciated by those with a sweet tooth.

You will need:

• raspberries – 1 kg;
• water – 2 l;
• granulated sugar – 3 kg.

How to cook:

• Pour water over raspberries. Boil it. The mixture should become softened. Stretch cheesecloth over the bowl and pour the boiled mixture. Squeeze. To prevent the seeds from getting into the juice, layer the gauze in several layers. Now you need to measure the amount of juice obtained. Three kilograms of sugar is calculated for three liters of juice. Precise adherence to proportions will help make the jelly thick.
• Pour the juice into the pan and boil. The volume of liquid will decrease. Add sugar. Stir. Cook for 45 minutes, stirring regularly to prevent the mixture from burning. Then drop a drop of jelly onto the plate. If it does not retain its shape, boil for a few more minutes. Pour the finished mixture into sterilized containers and roll up.

"Five Minute"

A quick method of preparation, in which the jelly is not as thick as store-bought, but retains most of the beneficial properties. If you like to make healthy preparations for the winter, then you will like this option.

You will need:

• sugar – 1250 g;
• raspberries – 2500 g.

How to cook:

• Sterilize the jars. Sort through the berries. Place in a blender bowl and blend. Pour into a bowl, boil. Strain through cheesecloth. Pour back the juice and add sugar.
• Stir and cook for 5 minutes. Cool and boil for 5 minutes. If the consistency suits you, then pour into containers and roll up. If the mass seems runny, repeat the process again.

With agar agar

You can cook a delicious preparation for the winter in just 10 minutes.

You will need:

• granulated sugar – 750 g;
• raspberries – 1 kg;
• lemon – 1 pc.;
• agar-agar – 0.5 tsp.

How to cook:

Cover the berries with sugar. Mash with a masher and boil for 9 minutes. Pass through a sieve. Boil the liquid. Add agar-agar and pour in the juice squeezed from the lemon. Boil for a minute and pour into sterilized containers. Roll it up.

Seedless

The jelly is thick and contains no seeds.

You will need:

• water – 240 ml;
• raspberries – 1 kg;
• lemon – 2 g;
• sugar – 200 g.

How to cook:

• Blend the berries in a blender. Add water and stir. Boil it. Foam forms on the surface and must be removed. Boil for 10 minutes. Cool.
• Fold gauze into three layers and squeeze out the mass. Pour sugar into the resulting liquid. Cook for 40 minutes. Add lemon and pour into prepared jars. Roll it up.

With gelatin

The recipe is suitable for lovers of thick desserts.

You will need:

• water – 250 ml;
• lemon – 1 tsp;
• raspberries – 1 kg;
• sugar – 700 g;
• gelatin – 30 g.

How to cook:

• Pour gelatin into the water and set aside for swelling. Add sugar to the berries. Stir and knead a little. Cook for 10 minutes. Strain and cook for 12 minutes.
• Add prepared gelatin and lemon. Stir and cook for 12 minutes. Pour into containers and roll up.

With currant juice

Currants will help diversify the taste of your favorite delicacy.

You will need:

• raspberry juice – 1 l;
• sugar – 650 g;
• red currant juice – 300 ml.

How to cook:

Mix two types of juice. Boil and, gradually adding sugar, cook until thick. Pour into prepared containers and screw on the lids.

With cream

A delicate jelly dessert will delight you with its taste.

You will need:

• powdered sugar – 45 g;
• raspberries – 300 g;
• cream 33% - 250 ml;
• water - mug;
• agar-agar – 3 g;
• granulated sugar – 75 g.

How to cook:

• Cover the berries with sugar. Fill with water mixed with agar-agar. Cook for two minutes. Pass through a sieve. Pour the liquid into the prepared container and roll up.
• Before use, whip the cream with powdered sugar and decorate with jelly.

No cooking

A sweet dessert that retains its beneficial properties all winter.

You will need:

• gelatin – 40 g;
• lemon – 0.5 pcs.;
• sugar – 500 g;
• raspberries – 1 kg;
• water – 100 ml.

How to cook:

• Soak the gelatin in water and set aside. The mass should swell. Mix sugar with berries. Set aside for a quarter of an hour. Beat with a blender and squeeze out the juice.
• Warm up the gelatin mass. Combine with lemon and raspberry juice. Stir and roll up.

Raspberry and orange puff jelly

It is best to pour dessert into transparent containers without patterns.

You will need:

• water – 260 ml;
• orange juice – 250 ml;
• sugar;
• raspberries – 150 ml;
• gelatin – 20 g.

How to cook:

• Divide the gelatin into two parts. Fill each with 35 ml of water. Boil the berries in water and strain. Sweeten the juice. Pour in the gelatin and stir. Pour into containers. Wait until it hardens.
• Add the melted remaining gelatin to the orange juice. Sweeten it. Stir. Pour over the raspberry layer and refrigerate.

Further storage

Winter preparations are stored in glass containers. The place should be cool, without moisture. You can put it in the cellar, and if necessary, take it out and leave it in the refrigerator.

When stored properly, the delicacy does not spoil and retains its taste until the next season.

Step 1: prepare inventory.

Then we pour boiling water over small dishes, and sterilize jars and lids in any convenient way, which you can learn more about by following this link. Then we cover the countertop with a kitchen towel, place jars and a bowl with sterilized lids on it and proceed to the next step.

Step 2: prepare the raspberries.

Step 3: cook the raspberries.

Step 4: Grind the raspberries.

Step 5: cook raspberry jelly without gelatin.

Step 6: preserve raspberry jelly without gelatin.

Step 7: serve raspberry jelly without gelatin.

Bon appetit!

Using the same method, you can cook jelly from cherries, strawberries, cranberries and currants.

In order to get crystal clear jelly, you can grind it through a sieve 2 times and then repeat this process but using sterile gauze.

In order for the raspberry jelly to be denser and thicker, the amount of granulated sugar must be increased by 500 grams.

Sometimes 1 packet of vanilla sugar is added to this type of jam; this spice complements the aroma of the finished dessert. Also add 1 - 2 tablespoons of lemon juice if the raspberries are too sweet and require a little sourness.

Raspberry jelly is an excellent dessert. In winter, people not only drink tea with this delicacy, but also use it as a medicine for colds. 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 experience in preparing it, “Popular about Health” will tell you how to prepare such jelly for the winter. We will look at several recipes, including making jelly without cooking, a five-minute recipe.

Jelly recipe

List of ingredients for the treat: raspberries and sugar (per kilogram), and we also need very little water - 100 ml. If you want the delicacy to not lose its bright color, you can also include a teaspoon of citric acid in this list.

We definitely take fresh raspberries. When you have collected it, it is advisable to start preparing the aromatic jelly immediately or within a maximum of 10 hours. It is from fresh berries that the most aromatic jam, jam or jelly is obtained. Rinse the fruits using a colander. Be sure to dry the berries so that all moisture drains away.

Then you will need a medium-sized saucepan, into which we send 100 ml of water, which needs to be boiled. Pour raspberries in there and mix. Cook for literally 2 minutes until the fruits become very soft. After removing the container from the stove, take a masher and mash the berries. Now you will need a sieve lined with gauze (fold in at least three layers) and a clean bowl. Pour the berry mass into a sieve and grind with a spoon. All seedless pulp should end up in a clean container. Squeeze out the remaining pulp by hand.

Place a bowl of raspberry pulp on the fire, add sugar and acid. Bring to a boil, stirring. Then skim off the foam, otherwise the dessert will turn out cloudy and not transparent. Cook 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 the winter. Distribute the finished treat into jars and seal.

Let's prepare raspberries without cooking for the winter!

This recipe will significantly reduce the preparation time of the product and will not take much effort from the housewife, since the winter preparation in this case is prepared without cooking.

Ingredients: raspberries and granulated sugar - a kilogram each; pectin – 10 g.

We sort the raspberries, wash them and dry them. Place the fresh berries in a sieve, knead and grind. Place the resulting pulp in a saucepan, put it on fire, adding sugar. While the liquid is boiling, stir it constantly so that the sugar dissolves faster. As soon as the mixture reaches a boil, skim off the foam and set aside for 3 minutes. After this time, little by little add pectin mixed with sugar (1 tablespoon). Stir the jelly again until the additive dissolves. After 2 minutes, remove the pan from the heat. Pour the hot treat into clean containers and roll up.

Note. Although the recipe for raspberries is called “no cooking,” the product must still undergo minimal heat treatment. In this case, after boiling the berry mass, we boil it for 5 minutes, rather than boil it for 40 minutes. A five-minute heat treatment does not contribute to thickening of the mass, so pectin, which has gelling properties, is added to the product.

No cooking at all

Raspberry jelly can be prepared without cooking at all, but in this case you will again need a gelling component - either pectin or gelatin. The raspberry mass with sugar is simply brought to a boil, then a food additive is added to it, after a minute the stove is turned off, and the berry mass is sealed. The disadvantage of this preparation is that it will have to be stored in the refrigerator, otherwise the jelly will ferment.

Five-minute raspberry recipe

Ingredients: raspberries 1 kg; gelling sugar (pectin concentration 1:1) – 1 kg.

We wash the raspberries and 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 skim off the foam. Add gelling sugar. Cook the jelly for exactly 5 minutes. In the allotted time, the sugar will completely dissolve and then you can start rolling.

Five-minute winter preparation recipe No. 2

If you were unable to get gelling sugar, then use another five-minute recipe for preparation. It uses regular granulated sugar. The jelly will thicken in this case due to the cooking technology.

All ingredients are the same - raspberries and sugar in equal quantities, optional - citric acid (1 tsp). Process the berries as described above and grind. Place the berry mixture with sugar on the fire. After boiling, wait 5 minutes and turn off the burner. The next day, repeat the five-minute cooking. On the third day, do the same again. Cook for 5 minutes and pour the delicacy into jars and screw. You have prepared 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 jars from swelling, check the quality of the twist by turning the containers over. In the same position, leave them to cool, wrapped in warm clothes.

As you can see, there are a lot of options for preparing raspberry jelly - choose the technology that seems less troublesome and reliable to you. In any case, the dessert will turn out incredibly tasty and aromatic, and most importantly, healthy.

Description

Well, it's time for raspberries! This aromatic berry pleases us with its unique taste not only in summer, but also in winter! Of course, if you don’t miss it and prepare it for future use.

Raspberries are prepared for the winter in different ways. They sterilize, freeze, make confitures, jam.... But I’m making raspberry jelly for the first time and I want to say that it’s very successful. Raspberry jelly turns out thick and does not spread on a slice of bread. Unless it gets absorbed into the bread!

This raspberry jelly is prepared without seeds, which allows you to fully enjoy the taste! Raspberry jelly turns out sweet, but with a slight sourness. This sourness is very appropriate! Or you can use it as an additional filling between creamy cakes. Here's a cake with the taste of summer!

Ingredients:

• raspberries - 500 gr.,
• sugar - 250 gr.,
• water - 50 ml.

How to cook:

I want to write right away that from this quantity of products you get a full half-liter jar of raspberry jelly + lick the spoon! But, if you plan to enjoy this preparation in the winter, then one jar is definitely not enough!

Perhaps some people may not like a lot of sugar in the recipe. But it’s unlikely to be possible to get jelly from a berry that has a low percentage of natural pectin with a little bit of sugar! Maybe add gelatin, but that’s another recipe and maybe I’ll share it with him too!

So, we take only fresh raspberries. If you trust the seller from whom you buy the berry, or perhaps it grows on your property, then don’t wash it.

We weigh the weight of raspberries we need, pour in water and put on medium heat. As soon as the raspberries boil, reduce the heat and cook for a few minutes.

The result will be a liquid paste like this.

Next, you need to rub the raspberries through a sieve. This can be done immediately, or you can let the raspberries cool a little. I find it easier to mash raspberries with a small whisk than with a spoon.

My weight turned out to be 350 grams. To make the jelly very stable, the puree can be boiled down to the weight of sugar, that is, up to 250 grams. But I don’t like very thick jelly, so I leave 350 g. for 250 gr. Sahara. If you add 200 gr. sugar, you will also get jelly.

Combine the resulting raspberry puree with sugar.

I throw away the resulting cake, although you can cook compote or fruit juice.

In a saucepan with a thick bottom, cook the raspberry puree with sugar for three minutes, from the moment it boils. Don't forget to stir the puree. After the first boil, foam will form. If it confuses you, collect it. I didn't collect it.

Set the saucepan aside until it cools COMPLETELY! Look how much mass it turns out. It’s not visible in the photo, but the jelly has already set slightly. Looks more like jelly.

Now we repeat the same procedure. Bring to a boil and cook for a few minutes. While the hot jelly is poured into clean sterilized jars and that’s it - the raspberry jelly is ready.

We don’t close the jelly jars, but set them aside for one or two days so that a crust forms. After this, we screw the jars in the usual way and you can take them to the basement or add to your collection of homemade preparations by putting them in the pantry.