Raspberry jelly - a delicious preparation for the winter of the berries. The recipe involves the use of gelling sugar. This is a simple way of harvesting fresh berries, which does not require much time and effort, but the result exceeds all expectations. Raspberries are sour berries, so using simple methods it is quite difficult to achieve a thick jelly consistency. Modern technologies come to the rescue - gelling sugar. A little effort and get a few cans of bright scarlet and thick jam, very tasty and fragrant, also without stones. This jelly perfectly complements the dessert of ice cream or whipped cream. It can be used to layer biscuit cakes in the preparation of homemade pastries.
- Cooking time: 35 minutes
- Quantity: 3 cans of 0.5 l
Ingredients for raspberry jelly
- 1.5 kg of fresh raspberries;
- 1 kg of gelling sugar.
Method of cooking raspberry jelly
So, on a dry day, preferably in the early morning, pick berries, lay them on a cloth. If juice is released, it will be absorbed into the tissue and the berries will not be sodden. Grandmother always left small pieces of calico for harvesting. Naturally, such rags are disposable, so it is better to use boiled old sheets and diapers.
We sort out the harvest, remove the spoiled berries, stalks and leaves, pour them into a deep pan with a thick bottom.
If raspberries are affected by pests, most often they are the crimson beetle larvae, you shouldn’t be upset. Prepare a solution - 2 teaspoons of salt per 1 liter of cold water. Put the berries in the brine for 20 minutes, during which time the larvae will float to the surface, you just need to carefully collect them with a spoon, and discard the berries on a sieve.
Cover the pot with a lid, set on a small fire, steam for about 8-10 minutes. During this time, raspberries turn into puree. Then bring the puree to a boil, boil for 5 minutes.
We take a large sieve. We rub the steamed mashed potatoes through a sieve with a tablespoon. We wipe thoroughly, in the sieve there should be only bones and quite a bit of pulp.
Since the small grains under the pressure still crawl through the cells of the large sieve, the resulting mass for jelly must be filtered. So, we take a fine sieve, filter.
Pour the raspberry syrup into the saucepan, add the gelling sugar, mix.
Boil the jelly for 3-4 minutes, shake the saucepan to collect the foam in the center. Foam remove a clean spoon.
Banks for the preparation of my jelly in a warm solution of baking soda, rinsed with running water and boiling water. Cover for a few minutes in boiling water. Dry the lids and cans in the oven at about 100 degrees Celsius.
Pour hot raspberry jelly into jars. While the mass is hot, it will be quite liquid, the jelly begins to thicken as it cools.
It is impossible to close the jars with the hot mass of raspberry jelly with lids, you need to wait until the contents have cooled completely. At the time of cooling we lay blanks with a clean towel.
Screw the cooled raspberry jelly tightly, remove for storage in a dark and dry place. Storage temperature from 0 to +15 degrees Celsius.
Billet with raspberry jelly can be stored in an apartment away from heating devices and direct sunlight.
