Why don't raspberries become like jelly? Raspberry jelly for the winter, recipe without cooking, five minutes. Ingredients for making raspberry jelly

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 slurry in a saucepan, put it on the 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.

Berry jelly recipes for the winter

The recipe for making delicious raspberry jelly for the winter is simple, so even those who are trying their hand at culinary arts for the first time can make it...

3 hours

150 kcal

5/5 (4)

The summer garden pampers us with fruits and berries, including raspberries. The juice of the berry has a useful composition that will help in the treatment of diseases or have a preventive effect on the body.

A popular way to use raspberry juice is to make delicious jelly without gelatin, because this berry already contains elements that allow the juice to thicken. The recipe for making raspberry jelly for the winter is simple, so even those who are trying their hand at culinary arts for the first time can make it.

To prepare raspberry jelly for the winter it is important choose the right main ingredient – ​​raspberries. In this recipe I use berries collected from the garden. Therefore, the main property of raspberries is their fresh state. It doesn’t matter if it’s watery or if some of the seeds are a little dry from the sun. It is important to use freshly picked berries, which will give the jelly an indescribable smell.

Second ingredient - sugar, with the help of which our juice thickens and turns into a delicious jelly. Also, when preparing dessert, it is necessary to use clean water, which will allow the berries to boil and simplify the work of obtaining raspberry juice.

Ingredients

How to make raspberry jelly for the winter: step-by-step instructions

How to make raspberry jelly for the winter:

1. First you need to wash the berries from dust, small leaves, etc. Then we put it in a colander to remove excess moisture and transfer it to the pan. I took a regular enamel one.
2. Next, fill our raspberries with water. I usually pour water just below the level of the raspberries so that it covers them but doesn't overlap a few centimeters above.
3. Place the pan on the stove and cook the berries. The result should be a softened mixture.
4. I spread the mass that we got during cooking on cheesecloth. The liquid should drain into the bowl. Once the berries have cooled and most of the juice has drained, use a spoon to mop up any remaining juice. It’s more convenient for me to squeeze the berries with my hands.
   

   Advice: make several layers of gauze so that the seeds do not get into the strained juice. If the fabric becomes weak, it is better to replace it with a new one so that the jelly turns out soft and clean.

5. The resulting juice must be measured. This is important for determining the amount of sugar we will need next. I got 3 liters of juice.
6. Then I pour the liquid into our pan and boil it over the fire. The amount of juice will decrease, don't be alarmed by this. After this, gradually add sugar and stir it. Because There were 3 liters of juice, then I add 3 kg accordingly. Sahara. Don't let it burn! To do this, we need to stir our future jelly often. This will take a maximum of 40 minutes.
   

   Advice: Pour the juice into the pan through a strainer, which will repeatedly allow you to get rid of fallen seeds or cake.

7. When you notice that the liquid begins to become a little thick, you should check for readiness. To do this, I take a teaspoon and, picking up a little jam, drop it onto a plate and see if the drop spreads. If it retains its shape, then the jelly is ready. If not, you need to cook our dessert again and then check it again.
   

   Warning: hot syrup is not like jelly. So don't be discouraged if you've been simmering your juice for a long time and nothing happens. At first it looks like confiture, but after cooling it takes on a jelly-like shape.

Raspberries are loved not only for their taste, but also for their unique aroma. Jelly rolled up from raspberries for the winter will remind you of summer in the cold. The berry is rich in vitamins and has beneficial substances that help fight colds, which is especially important in the autumn-winter period.

Raspberries are eaten raw, and various preparations are also prepared for the winter.

Features of making raspberry jelly

There are some secrets that you need to pay attention to when preparing preparations:

1. Raspberries are a very delicate berry. Collection must be carried out in dry weather. Pick only firm and ripe berries. Overripe raspberries will fall off the bush.
2. The berry is medium jelly, so to make jelly you need to add gelatin or pectin.
3. Raspberries are not washed before cooking.

How to choose berries

If you plan to purchase raspberries on the market, you need to carefully inspect the berries. They should be a rich crimson color, dry and elastic, and have a pleasant aroma. If the berries give off a sour or fermented smell, then most likely they were collected a long time ago or are already overripe.

It would be useful to find out where the berries were collected. You can use a dosimeter to check your radiation levels.

Raspberries do not require special preparation. Before cooking, just pour it onto a towel and remove the leaves.

How to make raspberry jelly at home

There are a large number of ways to make jelly.

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

Ingredients:

• raspberries – 1 kilogram;
• sugar – 1 kilogram;
• water – 1 glass.

Cooking instructions:

1. Prepare raspberries. Sort through and remove small particles that fall into the container during collection. If the raspberries are dirty, you can rinse them.
2. Make syrup: place raspberries in a container, add water and boil over low heat for 5 minutes.
3. Strain and add sugar. Boil for an hour.
4. Remove the foam as it forms.
5. Pour a few spoons of jelly into a cup and cool. This is necessary with do to check the readiness of the workpiece. If the jelly hardens, it is ready.
6. Pour into desired containers and seal tightly.
7. Let cool at room temperature.

"Five Minute"

This recipe is unique in that the jelly is prepared very quickly. The taste remains virtually unchanged since a small amount of sugar is required.

Grocery list:

• berries – 1 kilogram;
• sugar – 500 grams.

Cooking method:

1. Sort the raspberries; this must be done if the berries were purchased at the market. Do not wash.
2. Place in an enamel container in layers, sprinkling each layer with sugar.
3. Let sit for 2 hours so that the raspberries release their juice.
4. Next, heat over low heat.
5. When the raspberries release a lot of juice, strain using cheesecloth or a sieve. The raspberry seeds are also removed in the process.
6. Bring to a boil over low heat. Boil for 5 minutes.
7. Collect foam.
8. Fill the jars with syrup and seal.
9. Turn upside down and cover.

This is an incredibly healthy jam, especially during cold season.

With agar-agar

This is a useful natural substance that has a beneficial effect on the digestive system.

Ingredients:

• raspberries – 600 grams;
• agar-agar – 1 tablespoon;
• sugar – 400 grams.

Cooking method:

1. Sort through the berries and remove leaves and other small particles.
2. Grind the raspberries using a metal sieve, removing the seeds.
3. Pour the mixture into a bowl and add sugar.
4. Boil sugar filling. To do this, boil the ingredients. Remove any foam that appears.
5. Mix agar-agar powder with sugar. Gradually pour into the boiling mixture, stirring constantly.
6. Boil for no more than 10 minutes.
7. Distribute into containers and roll up.
8. Cover with a blanket and leave to cool.

Seedless

Components:

• raspberries – 1.2 kilograms;
• sugar – 1.5 kilograms;
• water – 2 glasses.

Cooking method:

1. Place the berries in a stainless steel bowl and boil for 20 minutes.
2. To remove seeds, grind through a sieve or squeeze in gauze.
3. Add sugar to the resulting mass and boil again.
4. Cool and repeat the procedure.
5. Check readiness.
6. Pour into jars and seal tightly.

With gelatin

Components:

• berries – 1 kilogram;
• sugar – 1.5 kilograms;
• water – 300 milliliters;
• gelatin – 5 grams;
• citric acid – 5 grams or lemon juice.

Preparation:

1. Pour gelatin with warm water and leave to swell. The exact dosage is indicated on the packaging.
2. Cover the berries with sugar and let stand for a while.
3. Boil over medium heat for 15 minutes.
4. Add citric acid or a few drops of lemon juice and gelatin.
5. Boil for 10 minutes, stirring continuously with a wooden spoon.
6. Pour the boiling mixture into jars and seal tightly.
7. Turn upside down and cover with a warm cloth. Let cool.

With currant juice

Ingredients:

• raspberries – 500 grams;
• currants – 500 grams;
• sugar – 400 grams;
• water – 1 glass.

Cooking method:

1. The jelly is transparent and has a rich color if you take red currants.
2. Sort the raspberries and rinse the red currants along with the branches.
3. Place everything in a bowl, add a glass of water and steam under the lid.
4. The temperature will cause the berries to crack and give a lot of juice; remove from heat.
5. Cool quickly by immersing the container in cold water.
6. Mash the berries using a masher.
7. After this, strain through a sieve.
8. Boil the juice until the mass is reduced by half.
9. Add sugar and stir.
10. Boil, let cool slightly and boil again.
11. Remove from heat and fill prepared container.
12. Seal tightly.

With cream

Ingredients:

• raspberries – 200 grams;
• sugar – 50 grams;
• gelatin – 5 grams;
• cream 33% – 50 grams;
• powdered sugar – 10 grams.

Cooking list:

1. Pour gelatin with warm water and let stand.
2. Sort the raspberries and squeeze out the juice.
3. Heat the gelatin in a water bath until completely dissolved and pour raspberry juice into it.
4. Pour into containers.
5. Add powder to the cream and mix.
6. Pour cream over the cooled jelly and refrigerate.

No cooking

Raspberry jelly without cooking is a healthy treat that children love.

Ingredients:

• raspberries – 1 kilogram;
• sugar – 700 grams.
• gelatin – 5 grams.

Cooking method:

1. Sort the berries and rinse. Spread on a towel and let dry.
2. Pour gelatin with water and let it swell. After this, completely dissolve it in a water bath.
3. Squeeze out the juice using gauze folded in several layers.
4. Add sugar and wait until it is completely dissolved.
5. Pour the juice into containers and refrigerate.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Raspberry jelly is a delicious dessert that can be eaten throughout the year if you take care of winter preparations in advance. To make its taste brighter and its aroma more attractive, it is worth using various berries. This dessert is also very healthy.

How to make raspberry jelly

If you want to make raspberry jelly for the winter, you need to make the appropriate preparations. It is important to use not only fresh and high-quality berries, but also to sterilize the jars, because the quality of the finished dessert directly depends on this. When preparing tasty and healthy jelly from fresh raspberries for the winter, it is useful to know some of the subtleties of this process.

Preparing jars

You can seal the jam in jars of any size, but it is best to use half-liter jars. To prepare raspberry jelly for the winter, it is not necessary to sterilize them. It is necessary to prepare a certain number of cans in advance, then wash them thoroughly and dry them naturally. Do not forget about the lids, because it is best to cover the jam with metal or plastic ones if the dessert will not be stored for a long time.

How to choose berries

You can make raspberry jelly for the winter with the addition of other berries, such as currants. The most important step is washing. The berries are first sorted, leaves, twigs and other debris are removed. Then they are washed thoroughly, otherwise the jars of jelly will not last long, and the dessert may simply turn sour. It is advisable to perform this procedure two or three times until the water is perfectly clean.

Raspberry preparations for the winter

Pure raspberry jelly with gelatin is very tasty. You can add red or black currants, as well as gooseberries, but then the taste of the finished dessert will become a little sour, but interesting. Before you start preparing frozen raspberry jelly for the winter, all preparatory procedures are carried out, take a pan with a thick bottom, otherwise the jam will burn and its taste will deteriorate. You can make delicious raspberry jelly without gelatin or cooking.

With red currants

The combination of red berries guarantees a delicious, aromatic result. Ingredients needed for preparation:

• red currants – 1 kg;
• fresh raspberries – 480-500 g;
• sugar – 1700 g;
• water – 200 g.

Preparation:

1. It is important that each berry is clean, otherwise the raspberry dessert will quickly spoil.
2. Peeled, washed currants are blanched for several minutes.
3. The still hot berries are rubbed through a fine sieve so that the mixture becomes homogeneous.
4. The prepared raspberries are crushed to obtain a puree using a blender.
5. You need to boil sugar syrup - add sugar to water and mix.
6. The container is placed on low heat and left for a while until the sugar is completely dissolved (cook it for 10-15 minutes, letting it boil well).
7. The finished and hot syrup must be removed from the stove; it should be thick.
8. It is necessary to allow time for the syrup to cool to a temperature of about 70˚C.
9. Mix the syrup with pureed raspberry puree - you should get a thick mass.
10. At the end you need to add the grated currants, then all the ingredients are mixed well.
11. Take a glass jar and fill it with jelly.
12. As soon as the homemade dessert is completely poured into containers, it must be placed in the sun for 5-6 days, because the preparation must strengthen.
13. It is important to fill the jars full, as the jelly will gradually begin to settle.
14. If you use this recipe, you need to use a special method for closing the jars - after the soaking period is over, you need to take a circle of dry paper, moisten it with alcohol or vodka, place it on top of the jelly and secure it with a thick thread or rubber band.
15. A metal lid can also be used, but it is best to do it as described in the previous step.
16. If you are preparing a delicious dessert covered with parchment paper until winter sets in, the jars should be stored in the refrigerator. And with the first frost, they need to be put away in a cellar or cool pantry.

Raspberry jelly with gelatin

If you are interested in the question of how to make raspberry jelly, you should use the following recipe. You should not be afraid of such an additive, because it is designed to stabilize the consistency of the workpiece. Ingredients:

• boiled water – 700-750 g;
• fresh and ripe raspberries – 550-650 g;
• sugar – 280-320 g;
• gelatin 25-30 g.

Preparation:

1. The washed and necessarily dried berries (this is an important condition) are kneaded, the natural juice is squeezed out using a fine sieve so that no seeds get into the finished jelly, otherwise they will spoil the taste.
2. The remaining cake is filled with water and squeezed out again.
3. Cold water is poured into the gelatin and left for 5-7 minutes until it swells.
4. After about an hour, the remaining liquid is drained, and the gelatin is dissolved in 50 g of boiling water.
5. Raspberry juice and the resulting gelatin composition are mixed, sugar is added.
6. Then the jelly must be poured into prepared jars and canned for the winter, without necessarily waiting for the dessert to cool.

Raspberry jelly for the winter with pectin

Children and adults will definitely like this sweetness, because it turns out tender and tasty. Ingredients:

• fresh or frozen raspberries – 330-340 g;
• pectin (natural thickener) or gelatin – 22-25 g;
• sugar – 4.5-5 tbsp. l.;
• lemon juice – 1.75-2 tbsp. l.

Preparation:

1. If you plan to make jelly from frozen raspberries, first leave the berries at room temperature for a while.
2. As soon as the raspberries give juice, they are transferred to a colander and strained.
3. The resulting juice is diluted with a small amount of boiled water - the result should be about 300 g of liquid.
4. The pectin is filled with water and left for a couple of minutes, then washed and squeezed out.
5. Mix sugar with diluted raspberry juice.
6. The mixture is placed on the fire and brought to a boil.
7. Pectin and lemon juice are added to the composition - all components are mixed.
8. The finished jelly is poured into jars and closed with lids, but another method can be used - the dessert is placed in molds and placed in the refrigerator. When the first layer hardens, fresh raspberries are laid out, and syrup is poured on top again. The molds are placed in the refrigerator. But such a dessert cannot be stored for a long time.

Video: making jelly at home

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