Raspberry jelly is a very aromatic delicacy in which there is a huge amount of vitamins. It can be made at home just to indulge in a treat for dessert or from summer to prepare for the winter.
This option will not allow you to forget the taste of juicy berries, remind you of sunny days and cheer up.
Raspberry jelly - general principles of preparation
Jelly can be made on the basis of berry puree, juice or broth. It all depends on the recipe used, as well as the amount of raspberries. If there are a lot of berries, then you can prepare a rich treat with a pronounced taste. If raspberries are just a little bit, then it is better to prepare a decoction, you can add other juices and compotes to it, then make jelly from this liquid. You can simply boil the mass, since there are gelling substances in the berries. But increasingly, the process is simplified, for jelly use ordinary table gelatin. The product happens in plates, but is not sold everywhere. It is easier to buy loose powder in bags, it is in every store.
Basic rules for using gelatin:
1. The product must be strictly measured, the quantity indicated in the recipe is taken. You can take into account the ratio with the liquid indicated in the instructions.
2. Pour gelatin with cool water or room temperature.
3. Gelatin needs time to swell. It is in the instructions. Even instant products need to stand for 7-10 minutes, and simple even more.
4. Gelatin is undesirable to boil, with the exception of billets for the winter. After cooking, the gelling ability of the product decreases.
5. Jelly never freeze, it only spoils it. For hardening, it is simply kept in the refrigerator for several hours. The exact time depends on the observance of the technology, the quantity entered, the temperature.
After preparation, the gelatin is combined with a liquid jelly base and heated. If the dessert is intended for immediate consumption, it is only slightly warmed up. Then the mass is laid out in tins or poured into one large bowl, left to solidify.
Raspberry Jelly For Dessert
The recipe for a simple raspberry jelly, which can be prepared for dessert. Here you can use fresh or frozen berries, which allows you to make a treat at any time of the year.
Ingredients
• 100 g raspberries;
• 400 ml of water;
• 10 g of gelatin;
• 30 g sugar;
• 1 pinch of vanilla (optional).
Cooking method
1. Pour 40 ml of water, mix with loose gelatin. It is important to use liquid at room temperature. If the water is hot, lumps will immediately appear. Set aside the gelatin, withstand the time indicated on the package.
2. Mix raspberries with the remaining water, put on the stove, boil after boiling the liquid for a couple of minutes.
3. Strain the broth, rub the berries through the same sieve. Discard bones and films.
4. Add granulated sugar to the raspberry broth, stir. In general, the amount of sugar and its sweetness can be adjusted at your discretion. Put a small pinch of vanillin, stir again.
5. Gelatin is already swollen at this point. Just shift it to a hot mass, stir. If the base has already cooled down, then put it on the stove and heat it up a little over low heat. All clots should dissolve.
6. Pour the syrup with gelatin into the molds, bowls or vases, you can use just glasses. Get three full servings.
7. Leave in the refrigerator for three hours. When serving, you can put a few raspberries on top and garnish with a mint leaf.
Raspberry jelly for the winter without gelatin
The recipe for a bright and appetizing blank for the winter. For it, you can use the softest, rumpled berries, as well as juice accumulated at the bottom. The main thing is to sort out everything, take out the spoiled raspberries. If the berries are no longer fresh, give away wine, then they can not be used for winter harvesting.
Ingredients
• 1 kg of raspberries;
• 100 g of water;
• 3 grams of citric acid;
• 1 kg of sugar.
Cooking method
1. Put the clean berries in a pan, add granulated sugar.
2. Pestle thoroughly to knead everything. No need to leave, as they do when cooking jam, immediately send to the stove.
3. Bring to a boil over low heat to dissolve all the sand. Then boil for 30 minutes.
4. Cool raspberry jam, wipe through a sieve, remove all bones.
5. Return the mashed potatoes to the stove.
6. Dissolve citric acid in water. Pour a spoonful of jelly into the future, each time bringing to a boil. Boil another quarter hour.
7. While the mass is preparing, you need to steam the cans, scald with boiling water the tight lids.
8. Pour jelly into prepared jars, roll up, put away for storage. In a cool place, the mass will become thicker.
Winter raspberry jelly with gelatin
Of course, jelly without gelatin is very tasty, delicate, but the consistency does not always turn out as it should. Usually a treat simply resembles a confiture; it can even be spread on bread. For those who want to make a thicker raspberry jelly for the winter, this recipe is suitable.
Ingredients
• 1 kg of raspberries;
• 700 g of granulated sugar;
• 30 g of gelatin;
• 1 tsp citric acid;
• 250 grams of water.
Cooking method
1. Pour gelatin with water, use until 150 grams, for this amount of powder will be enough. Set aside, let it stand and swell.
2. Put the berries in a saucepan, add granulated sugar, stir and mash a little so that the juice comes out. Due to the addition of gelatin, sugar is less than berries.
3. Put raspberries on a stove, boil until soft. Since the berries themselves are very tender, ten minutes is enough.
4. Strain the liquid, wipe the remaining berries. Throw away the excess.
5. Screw the sweet mass onto the stove, boil for another ten minutes.
6. Add citric acid diluted with hot water, cook for another five minutes.
7. Enter the swollen gelatin. Stir. Cook the jelly for another ten minutes, but now turn on the fire to the most minimal mode. The mass should not gurgle and boil actively. Just warm it thoroughly.
8. we prepare the cans in advance: we steam or fry in the oven, warm in the microwave, pouring a little water. Cover the lids with boiling water.
9. Pour the jelly while it is hot, the consistency is liquid.
10. Quickly roll up jars, turn over. Once the raspberry delicacy cools down, you can put it away for storage.
Raspberry and Cream Jelly
A variant of the most delicate jelly dessert, which is prepared with cream. Common edible gelatin, cream with a fat content of 33%.
Ingredients
• 150 g raspberries;
• 200 ml of water for berries;
• 40 g of sugar;
• 150 g cream;
• 21 g of gelatin;
• 3 tbsp. l powdered sugar;
• 90 ml of water.
Cooking method
1. Separate 14 grams of gelatin, add 60 ml of water to it, leave to swell. Also combine 7 g of gelatin and 30 ml of water.
2. Boil the berries with prescription water, boil for a minute, rub through a sieve. Add granulated sugar.
3. Boil raspberries again, put out swollen 14 g of gelatin, stir and remove from heat after dissolution.
4. Pour raspberry syrup into portions, filling only half. Put in the refrigerator for an hour.
5. Beat cream with powder. We put vanilla to taste.
6. Melt 7 g of swollen gelatin. You can put in a water bath or a little heat in the microwave. Pour into cream while continuing to whisk.
7. Put the cream on the raspberry jelly on top. You can squeeze through a pastry bag with a nozzle.
8. Put the dessert for another 2-3 hours in the refrigerator, let it completely harden.
Raspberry Jelly with Berries
A variant of a delicious treat with whole berries inside. Dessert is also cooked on gelatin, but with raspberry juice. You can mix it with juice of apples, oranges, other fruits or berries.
Ingredients
• 300 ml raspberry juice;
• 150 g of berries;
• 15 g of gelatin;
• 2 tbsp. l Sahara;
• 30 ml of water.
Cooking method
1. Mix water and gelatin, add 30 ml of juice, let the mixture swell.
2. Add sugar to the remaining juice, dissolve.
3. To sort through berries, to wash and dry.
4. Melt gelatin, combine with juice.
5. Pour a layer of jelly into the mold, half the syrup should go. Send for 20 minutes in the freezer. The jelly will not freeze, but it will harden slightly on top.
6. Take out the form, spread the raspberries.
7. Spoon the raspberries on top. No need to add quickly, as the bottom layer is not yet strong enough. Gently pour the remaining syrup, refrigerate for two hours.
Puff raspberry and orange jelly
It is best to collect such jelly in wide glasses without a picture. Through the transparent glass, you can appreciate the beauty of the dessert.
Ingredients
• 250 ml of orange juice;
• 150 g raspberries;
• 20 g of gelatin;
• 260 ml of water;
• sugar to taste.
Cooking method
1. Divide the gelatin in half, fill each part with 30 ml of water.
2. Boil raspberries in a glass of water, wipe or just squeeze the juice through cheesecloth. Sugar to taste.
3. Add one part of gelatin to hot raspberries, dissolve.
4. Pour 1.5-2 cm of raspberry decoction into each glass. Put in the refrigerator.
5. Melt the second part of the gelatin. Combine with orange juice. If it is not sweet enough, you can add granulated sugar.
6. Remove the raspberry jelly that has already frozen, pour a layer of orange juice. Re-refrigerate.
7. As soon as the orange layer hardens, pour the raspberry broth again.
8. The number of layers and their thickness is arbitrary, the main thing is to give them a little harden so that the liquids do not mix.
Raspberry Jelly - Tips & Tricks
• If there is gelatin in the plates, then its quantity is the same as indicated in the recipe. It is simply soaked in cold water, which is not taken into account in the recipe. And the liquid that is there is simply added in mashed potatoes or in syrup. Soaked plates are taken out of water, added to the total mass, dissolved.
• As with jam cooking, it is important to remove the foam that forms when raspberries are boiled. This is especially true in winter blanks. Litter and air accumulate in the foam, it reduces the shelf life of the treats and spoils its appearance.
• Raspberry goes well with mint leaves and lemon balm, you can add a few pieces to the weld, but do not put it in jars.
• In addition to gelatin, agar-agar can be used to thicken the mass, it is sold in the confectionery departments, the dosage is indicated on the package.
