Frozen raspberry jelly with gelatin recipe. A simple step-by-step recipe for making raspberry jelly for the winter. Wild raspberry option

Delicate raspberry jelly, prepared at home by the hands of a caring housewife, will be a stunning addition to a cozy evening tea party with your beloved family and friends. A profitable, economical recipe allows the use of berries that are not suitable for making jam or preserves.

Often, when preparing sweet jam for the winter, a huge number of berries are simply thrown away during sorting as unusable. Don’t rush to get rid of the rejected “material,” since you can always cook aromatic compote, jelly, or prepare a tasty delicacy in the form of jelly from lightly crushed berries. For example, raspberry treats are very simple to prepare. Thus, you will not only find a use for the product, but also delight your loved ones with delicious, delicate raspberry jelly.

In addition to its wonderful taste and amazing aroma, raspberries have many beneficial properties. The abundance of vitamins and minerals contained in this unique berry will provide the body with a boost of vigor and energy, especially during the cold winter period, when the immune system is especially weakened. Thus, the raspberry treat will not only be delicious, but also incredible. healthy dessert for aromatic tea. Below is a recipe for making jelly without using thickeners.

To make raspberry jelly at home yourself, you need to prepare the following products in advance:

• fresh berries – 1 kg;
• a glass of granulated sugar;
• water – 1 glass;
• citric acid – 2 g.

Cooking method:

1. To prepare the raspberry delicacy, first place the berries in an enamel pan and crush them thoroughly using a wooden pestle from a rolling pin, which is usually used to roll out dough for dumplings or dumplings.
2. After this, pour water into the pan with the crushed berries and stir the mixture using a non-metallic spatula.
3. After this, put the container with the berries on the fire. The raspberry treat should come to a boil. Remove the foam formed on the surface of the mixture and simmer the mixture over low heat for about ten minutes.
4. After the specified time has passed, remove the mixture from the stove and let the workpiece cool.
5. Grind the resulting mass thoroughly through a sieve, then squeeze it through gauze.
6. The result should be berry juice, into which you need to add granulated sugar. Pour the mixture back into the pan, put it on the fire and bring it to a boil.
7. Cook the raspberry jelly mixture for 40 minutes. Do not forget to remove the film from the surface of the mixture from time to time.
8. When the raspberry delicacy is ready, add citric acid to it, mix well, then remove the pan from the stove. Pour the dessert into pre-prepared and sterilized jars. It is advisable to use shallow containers.
9. Leave the jars of berry treats open until they cool completely at room temperature.
10. After this, close the containers with nylon lids and leave them for storage in a cool place, for example, in the refrigerator.

Raspberry delicacy can be used as a dessert filling, to decorate sweet pies, pancakes, cheesecakes or pancakes. In addition, jelly may well become a wonderful independent dessert for aromatic hot tea. Below is another one briefly interesting recipe raspberry jelly with the addition of red currants.

Redcurrant and raspberry jelly

By adding an ingredient such as currant juice to the recipe, the result is a dessert with a denser consistency. At the same time, the technology for making jelly itself remains the same. The only difference is that you additionally need to add currant juice to the raspberry juice. In addition to the fact that currants are an ideal color match to raspberries, they also gel perfectly. Thus, for a liter of raspberry juice you need to take approximately 300 ml of currant juice, as well as one kilogram of sugar.

Bon appetit!

Video recipe for making raspberry jelly

Step 1: prepare inventory.

First of all, we prepare all the equipment with which the preservation will be prepared. We wash it under warm running water to remove any kind of contaminants; for this purpose it is worth using any detergent that contains a minimum amount chemicals, most ideal option this is normal baking soda, it will wash away any dirt.
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.

We transfer 1.5 kilograms of sorted raspberries into a colander and rinse them under a thin stream of cold running water to remove dust and any other kind of contaminants.


Afterwards we leave the berries in the same container for 7 – 10 minutes to allow any remaining liquid to drain. Then we transfer them into a deep saucepan and crush them with a masher until they become a homogeneous liquid mass.

Step 3: cook the raspberries.

Now turn on the stove to medium level, place a pan of raspberries on it, pour into the container 100 milliliters clean water and bring the liquid to a boil. After boiling, boil the raspberries for 5 minutes, remove the pan from the stove, place it on a cutting board and let the berry mass cool slightly. Don't turn off the stove!

Step 4: Grind the raspberries.

Then place a sieve with a fine mesh on the surface of a clean pan and rub the berry mass through it, helping yourself with a wooden kitchen spoon. We don’t throw away the cake; it can be used to make compote or jelly, and add 1 kilogram of granulated sugar to the pan with raspberry juice.

Step 5: cook raspberry jelly without gelatin.

Afterwards, reduce the temperature of the stove to the lowest level and place a pan with a mixture of sugar and raspberry juice on it. Armed with the same wooden spoon, and, stirring the berry mass, boil it for 40 – 50 minutes. Periodically, using a slotted spoon, remove the white foam from the surface of the thickening liquid.


After the required time has passed, check the viscosity of the jelly, drop 2 - 3 drops of the mixture onto a dry plate, if the drop spreads, continue to cook the jelly some more 5 – 10 minutes, and if it doesn’t spread, then it’s time to start preservation.

Step 6: preserve raspberry jelly without gelatin.

One by one, place a wide-necked watering can on each sterilized jar and, helping yourself with a ladle, pour the hot raspberry mixture over them. Fill the containers so that there is no more than 1 centimeter of free space left to the level of the necks. Using canning tongs, place a metal screw cap on each jar and close them tightly so that there are no gaps. We turn the jars upside down, wipe them with a damp kitchen towel, place them on the floor, cover them with an old woolen blanket and cool the workpiece without sudden changes in temperature for 1 – 2 days. Afterwards, we put the preserved food in a cool, well-ventilated place, such as a pantry, basement or cellar.

Step 7: Serve raspberry jelly without gelatin.

Raspberry jelly without gelatin is served room temperature in dessert vases or in portions in rosettes. As a complement to this yummy, you can offer crackers, cookies, rolls, cheesecakes or fresh homemade bread with butter.


Very often, this jelly is used in baking, for layers in cakes, pastries, as an addition to ice cream, soufflé or creams. The texture of raspberry jelly without gelatin is of medium density, slightly elastic and very tender. Enjoy!
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 inject 1 - 2 tablespoons lemon juice, if the raspberries are too sweet and require a little sourness.

Fragrant raspberries! Thanks to its taste, it allows you to show culinary imagination, the flight of which is unlimited. Marinades and sauces are prepared from this berry, desserts are made and added to main dishes. Today we want to offer you a recipe for raspberry jelly, in several variations. This winter preparation will allow you to enjoy the taste and benefits of these fruits for a long time.

Recipes

The most popular berry for jelly is raspberry. In addition to the wonderful aroma, it has many useful qualities, the presence of which it owes to its composition. These fruits will boost immunity and help the body cope with colds, eliminate sore throat, cough and lower body temperature during fever.

There are quite a few recipes for raspberry jelly. All of them are easy to prepare and will not require much time or labor from the housewife. When preparing such a dessert, it is not at all necessary to use gelatin - the mass will reach the required consistency due to pectin and juice. Although it is worth noting that when using a gelling agent, cooking will take less time. And in order to finally understand which version produces the best delicacy, you need to prepare both one and the other.

Without gelatin

First of all, we will look at a recipe for raspberry jelly for the winter without gelatin. This delicacy will be a continuation of fragrant homemade preparations. As a rule, for jam you need to choose only the best berries. For jelly, you can use the same rejected material.

Note! Of course, rotten fruits will not work. In this case, the use of crushed berries is allowed!

Prepare ingredients:

• raspberries – 1 kg;
• sugar – 1 glass;
• water – 200-220 ml;
• citric acid – 2 g.

Cooking process.

1. Place the washed berries in a saucepan and mash them using a wooden pestle.
2. Add water and mix.
3. Place the container on the stove, turn on the heat and bring the berry mass to a boil.
4. Reduce the noise, reduce the heat to low and continue cooking for 10 minutes.
5. After the specified time has passed, turn off the gas supply and let the mixture cool at room temperature.
6. Now you need to get rid of the seeds. To do this, grind the cooled mass through a fine sieve.
7. Return our jelly base to the pan, add sugar and bring everything to a boil again, stirring continuously.
8. Boil the mixture for 40 minutes, constantly removing the noise with a wooden spatula.
9. Before turning off the gas supply, add citric acid and mix everything.
10. Pour into prepared clean jars ready jelly, close the lids and send for storage.

With gelatin

Raspberry jelly with gelatin retains all the deliciousness of fresh berries. This thickener will make the dessert thicker. In addition, the use of this substance can significantly reduce the time of heat treatment of berries, and this increases the benefits of the finished product.

Prepare ingredients:

• raspberries – 1 kg;
• sugar – 1.5 kg;
• water – 300-330 ml;
• gelatin – 5 g;
• citric acid – 5 g.

Cooking process.

1. First you need to soak the gelatin in water. Its temperature should be about 20-25°C - you can always find the proportions on the package. Set the gelatin aside for a few minutes to allow it to swell.
2. Place the berries in a saucepan, add water and sugar.
3. Bring the contents of the pan to a boil and remove the noise with a wooden spoon.
4. Reduce the gas supply to the minimum mark and cook the jelly for 25-30 minutes.
5. Remove the mass from the heat, add citric acid, swollen gelatin and mix everything thoroughly.
6. Pour the dessert into sterile jars, close the lids and leave for a day at room temperature.
7. On the second day, the preservation can be transferred to the cellar.

1. Store raspberry jelly in small containers, as it dries out quickly after opening the jar.
2. The stickiness of the jelly will be maintained for a long time only if you do not shake or stir it.
3. To prevent sugaring and fermentation in the jar, scoop up the delicacy with a dry, clean spoon.

Please your loved ones with incredibly tasty and very healthy raspberry jelly. This aromatic delicacy is sure to be high on your list of homemade recipes. Cook with pleasure and be healthy!

All materials on the website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!

Updated: 08-11-2019

Raspberries are a medium-gelling berry, so in recipes for raspberry jelly for the winter there are cooking options with either gelatin or pectin. To make raspberry jelly without gelatin, use large number sugar or juice of berries and fruits that gel well. These berries and fruits contain a large amount of pectin, these include apples, gooseberries, currants and quinces.

I’ll write down in our Notebook a recipe for raspberry jelly for the winter from my mother, she cooks it without gelatin, just with sugar, the raspberry jelly is not very thick, but without any additives. Below I will give ways to prepare and cook thicker raspberry jelly.

For the raspberry jelly recipe you will need:

• Raspberries – 2 kg,
• 100 ml water,
• Sugar – granulated – 2 kg.

PREPARATION of raspberry jelly for canning for the winter:

When the hot raspberry confiture hardens, it will turn into a delicate, delicious raspberry jelly without gelatin!

How to prepare thick raspberry jelly with currant juice for the winter.

To make the raspberry jelly thicker, the recipe changes slightly and raspberry juice is mixed with red currant juice (the technology for cooking the jelly itself does not change). Red currants gel very well and match the color of raspberry jelly.

For the recipe for raspberry and red currant jelly you will need:

• 1 liter raspberry juice
• 0.3 l red currant juice
• 1 kg sugar.

PREPARATION:

1. Boil raspberry jelly until reduced by 1/3.

Recipe for raspberry jelly with pectin or gelatin.

Raspberry juice jelly turns out thicker and denser if you add gelatin soaked (swollen) in water or ready-made pectin from bags (you can find it in any spice department) to its recipe. The proportions themselves for raspberry jelly change slightly:

For the recipe for raspberry jelly with gelatin you will need:

• For 1 liter of raspberry juice (I wrote above how to prepare it) take
• 1.5 kg sugar and
• 30 g dry gelatin.

PREPARATION:

Pour the gelatin with water until it just covers it and leave for 30 minutes. Heat over low heat until the lumps dissolve and pour into the raspberry syrup at the very end of cooking the jelly.

Pectin or Quittin is added to raspberry jelly according to the directions on the package.

Let delicious raspberry jelly appear in your homemade preparations!

I’ll post a photo of my mother’s raspberry jelly when we open the jar 😉

Best regards, Anyuta.

I suggest you prepare wonderful raspberry jelly for the winter. Everyone knows about the benefits of raspberries, and enjoying such a delicate jelly in winter is a pleasure!

We will not use gelatin, we will only need raspberries, sugar and a little water. You can use not the most beautiful berries, but those that remain after sorting for jam or for freezing.

Place the raspberries in a saucepan, mash them with a wooden pestle, and pour in water. Bring to a boil and cook for 10 minutes.

Usually, when making jam, I add sugar on a volume-by-volume basis, but raspberries are a sweet berry, so 400 g of sugar is enough for this amount of juice.

Put the juice and sugar on the fire, simmer over low heat for 20-30 minutes, periodically skimming off the foam. The juice is boiled down by about one third. Pour the raspberry jelly into clean, dry jars and leave to cool, covering with gauze. Then we put it in a cool place. My jelly froze at room temperature.

Our raspberry jelly without gelatin is ready for the winter!

The raspberry jelly turned out very tender and rich, enjoy! Raspberry jelly stores well, so you’ll have something to enjoy in winter too!