Raspberry jelly for winter is made from ripe red raspberries. Practically any berries are suitable for cooking. What is pleasant recipe, so it is that especially spend money on the bulkhead and sorting raspberries do not need. But this, as we all know, is one of the most labor-intensive processes after the harvest. The exception, perhaps, is made by very careful gardeners who, when picking raspberries, get rid of debris, peduncles and leaflets. The raspberry fly and raspberry beetle cause the greatest harm to fresh berries, and so, there are no unpleasant surprises in this jam, as the berry puree is carefully filtered through a layer of gauze.
I usually get a raspberry with “foreign splashes”, so I like this recipe: in less than an hour, without much fuss, you get several jars of thick and delicious raspberry jelly.
- Cooking time: 45 minutes
- Quantity: 3 cans with a capacity of 350 g
Ingredients for making raspberry jelly:
- 2 kg of raspberry;
- 2 kg of granulated sugar;
- cut medical gauze.
The method of cooking raspberry jelly for the winter.
So, raspberry assembled. It’s impossible to keep these tender berries for a long time, in the fridge - no more than a day, if you have lain longer, you have to prepare raspberry wine.
It is necessary to wash berries: we put in a colander, rinse with running water, leave it to glass. Remove visible debris - damaged specimens, branches, leaves, stalks.
We transfer the raspberries to a deep pan or stew pan with a wide bottom and high walls, set on the stove.
We press the berry with a grinder for potatoes, so that it starts to make juice, turn on a large fire, bring the berry purée to a boil, cook for 15 minutes.
We take a colander or a sieve of a suitable size, put a piece of medical gauze in it in one layer, if you fold several layers, it will be difficult to strain.
We wipe a little cold mashed potatoes with a tablespoon, then roll the gauze into a knot, squeeze out the leftovers. Inside the bundle, almost all the raspberry seeds, garbage and “those” will remain, if they were in the raspberry and slipped unnoticed. I hope you understand who!
Pour granulated sugar into raspberry puree and again put the pan on the fire, bring to a boil over moderate heat, boil for 8-10 minutes. This time is enough, if you boil it longer, then the mash will turn brown.
First, during the process of boiling a rich foam is formed, it gradually fades away. The remains of the foam, it is desirable to remove skimmer.
When boiling the finished berry puree boils, almost no foam is formed on the surface.
Preparing containers for preserving jelly. Banks and covers with dishwashing detergent or soda, rinse with clean water. Dry dishes in the oven at about 150 degrees Celsius.
Pour raspberry jelly into jars, twist tightly, turn over onto the lid, wrap in a warm blanket.
When the jars of raspberry jelly cool completely, remove for storage in a cool place - basement, cellar or on the bottom shelf of the refrigerator compartment. Raspberry jelly for the winter is ready.
By the way, raspberry jelly prepared according to this recipe can be thickened with gelatin, agar or cook it with gelling sugar. When using any of these ingredients, the amount of sugar can be safely reduced by half.