Raspberry is among the medium generousity berries, therefore, in the preparation of jellies from raspberries you need to add gelatin or pectin.

You can also use the juice of well-gelling berries (fruits) or a large amount of sugar.

Easy raspberry jelly

To get a not very thick crimson jelly without gelatin for 2 kg of berries you will need the same amount of sugar and 100 ml of water. Raspberry is poured with water and put on fire, so that the berries become soft and start the juice.

Reduce the heat and allow to pour for no more than 10 minutes, then they take off and squeeze the crowd. The resulting raspberry puree is thrown on a sieve and wiped with a spoon, then filtered through a fine sieve to get a clear and beautiful jelly from a raspberry, in which there will be no bones and cake. In the raspberry juice add sugar, mix well and cook on very low heat for about 45 minutes.

During cooking it is necessary to constantly mix jelly and remove the foam formed on it. Boiled raspberry syrup immediately after cooking will not remind jelly, but liquid jam. But since you are preparing raspberries for the winter, during this time it will thicken and get the right consistency.

To check the readiness, it is recommended to drop a bit of boiling jelly from a raspberry on the plate. Dessert is considered ready if the drop does not spread over the surface. After that hot jelly is poured into sterilized jars, rolled up with lids and turned over for cooling, covered with a rug. After the crimson jelly fills, you will get a very tasty piece of raspberries, which will please your fragrance in the winter cold!

Raspberry jelly with red currant

To get a more dense raspberry jelly, you can add the juice of currants. The technology of preparation of raspberry for the winter in this recipe does not change, only the raspberry juice to add red currant juice. He is well-gelled and well suited to the raspberry color.

To make jelly from raspberry with red currant per liter of raspberry juice, it is necessary to take 300 ml of currant juice and one kilogram of sugar. Cook such a raspberry-currant jelly before reducing it by a third of the volume.

Jelly raspberry with the addition of gelatin or pectin

To get a very thick raspberry jelly, in its recipe add soaked gelatin or pectin from sachets. At the same time, the proportions for the blend of raspberries vary: one liter of pure juice will require 1.5 kg of sugar and 25 g of gelatin.

Gelatin is poured with water, allowed to swell, and then heated over low heat and poured into raspberry juice at the very end of the preparation. Pectin or quittin should be added according to the directions on the package.

Grandma's recipe jelly raspberry

Delicious raspberry jelly cooked by our grandmothers. For its preparation you will need 2 kg of prepared raspberries, which should be filled with 2.5 liters of water, boil for about 15 minutes and then filtered through a canvas bag.

For a liter of juice obtained, add 1 kg of sugar and boil the resulting syrup until the drop on the plate will not spread. Such jelly from raspberry thickens and itself, but for the best congealing you can add gelatin in the above proportions.

Some of the subtleties of cooking raspberry jelly

To jelly from a raspberry has not lost its beautiful color, it is necessary to boil it in several receptions. To obtain a thick crimson billet for the winter, it is necessary to boil the juice by 40%. If you need to quickly cool raspberries, it is recommended to lower the container from the jelly into a large basin of cold water. Correctly prepared raspberry jelly should have not only a pleasant aroma and delicate taste, but also a very beautiful appearance.