Simple recipes for raspberry jelly with and without cooking for the winter, with seeds and "Five-Minute"

Raspberries are loved not only for their flavor but also for their unique aroma. Raspberry jelly, preserved for the winter, will remind you of summer during cold weather. The berry is rich in vitamins and contains beneficial substances that help fight colds, which is especially important in the fall and winter.

Raspberries are eaten raw and also used to prepare various winter preserves.

Features of making raspberry jelly

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

1. Raspberries are very delicate berries. They should be picked in dry weather. Pick only firm, ripe berries. Overripe raspberries will fall from the bush.
2. The berry is of medium jelly quality, 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 buy raspberries at the market, carefully inspect the berries. They should be a rich crimson color, dry and firm, and have a pleasant aroma. If the berries have a sour or fermented smell, they were likely picked a long time ago or are already overripe.

It's a good idea to find out where the berries were picked. You can use a dosimeter to check radiation levels.

Raspberries don't require any special preparation. Simply drain them on a towel and remove the leaves before cooking.

How to make raspberry jelly at home

There are a large number of ways to prepare jelly.

A simple winter recipe with step-by-step instructions

Ingredients:

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

Cooking instructions:

1. Prepare the raspberries. Sort and remove any small particles that fall into the container during harvesting. If the raspberries are dirty, you can rinse them.
2. Make syrup: place raspberries in a container, add water and simmer over low heat for 5 minutes.
3. Strain and add sugar. Boil for an hour.
4. Skim off the foam as it forms.
5. Pour a few spoons of jelly into a cup and cool. This is necessarydo to check if the jelly is ready. If it hardens, it's ready.
6. Pour into the required containers and seal tightly.
7. Let cool at room temperature.

Five-Minute

This recipe is unique in that the jelly cooks very quickly. The flavor remains virtually unchanged, as only a small amount of sugar is needed.

List of products:

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

Method of preparation:

1. Sort the raspberries; this is necessary if the berries were bought at the market. Do not wash.
2. Place in an enamel container in layers, sprinkling each layer with sugar.
3. Let it sit for 2 hours to allow the raspberries to release their juice.
4. Then heat over low heat.
5. When the raspberries have released a lot of juice, strain them using cheesecloth or a sieve. This will also remove the raspberry seeds.
6. Bring to a boil over low heat. Simmer for 5 minutes.
7. Collect the 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

It 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.

Method of preparation:

1. Sort the berries and remove leaves and other small particles.
2. Mash the raspberries using a metal sieve, removing the seeds.
3. Pour the mixture into a container and add sugar.
4. Make the sugar filling. Bring the ingredients to a boil. Skim off 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.

Method of preparation:

1. Place the berries in a stainless steel container and boil for 20 minutes.
2. To remove the seeds, rub through a sieve or squeeze in cheesecloth.
3. Add sugar to the resulting mixture and bring to a 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 warm water over the gelatin and let it swell. The exact dosage is indicated on the package.
2. Cover the berries with sugar and let them sit 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.

Method of preparation:

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

Preparation list:

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

Without cooking

No-cook raspberry jelly is a healthy treat that kids love.

Ingredients:

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

Method of preparation:

1. Sort and rinse the berries. Spread them on a towel and let them dry.
2. Pour water over the gelatin and let it swell. Then dissolve it completely in a water bath.
3. Squeeze out the juice using cheesecloth folded in several layers.
4. Add sugar and wait until it dissolves completely.
5. Pour the juice into containers and put in a cool place.

Layered raspberry and orange jelly

Ingredients:

• raspberries – 100 grams;
• orange – 1 piece;
• sour cream – 100 grams;
• gelatin – 5 grams;
• sugar and water.

Method of preparation:

1. Pour water over the gelatin and leave to swell.
2. Sort the berries and squeeze out the juice.
3. Wash and dry the orange, then squeeze out the juice. For ease of use, use a special tool.
4. Add sugar to orange juice and heat over heat.
5. Carry out a similar procedure with raspberry juice.
6. Divide the water and gelatin in half and add to the juice.
7. Pour raspberry juice into containers to a depth of 1 cm.
8. Place in the refrigerator until set.
9. Pour the same amount of orange juice on top and let it set in the cold.
10. Alternate layers until the juice runs out. Refrigerate.
11. The originality of the dessert is that it turns out striped.

Further storage

Store jelly in cool, dry places. The temperature should not exceed 5 degrees Celsius. Basements, cellars, and pantries are suitable for storage. If the room freezes during the winter, do not store the preserves there.