Cold raspberry jelly for the winter. Raspberry jelly for the winter - simple recipes for making raspberry jelly

So, you have harvested a large crop of raspberries. How to save it for the winter? The ideal way is to make jam or jelly from fresh berries. Such a preparation can be done in just half an hour.

How to make raspberry jelly for the winter?

If you have a juicer, your job will be much easier. If it is not there, you will have to grind the raspberries through a sieve by hand and squeeze the juice.

In any case, as soon as you get it, you should measure its amount and then add exactly the same amount of sugar.

The easiest raspberry jelly recipe for the winter looks like this. Take fresh berry juice and sugar in a 1:1 ratio. Mix the two ingredients and boil the composition. Cook on minimum heat for 10 minutes. After that, the product must be poured into jars and cooled. More detailed recipe listed below.

What is important to know

Use only freshly squeezed raspberry juice to make raspberries for the winter without pectin. If you take frozen, it will not thicken, and you will get fresh berry contains pectin in its composition, so additional thickeners are not needed.

You need the following ingredients:

• 5 glasses of freshly squeezed raspberry juice.
• 5 cups (or 1 kg) sugar.

How to do it?

In a dry saucepan, combine raspberry juice and sugar. Heat it over medium heat, stirring frequently, until the sugar has melted.

Increase the heat to high and bring the mixture to a strong boil. This means that the liquid continues to boil even when you stir it. Boil for 10-15 minutes, or until the mixture reaches 101°C, stirring frequently and collecting foam from the top.

Pour winter raspberry jelly into clean jars, cover and refrigerate until cold. room temperature. Store preferably in the refrigerator.

Preparing dishes

You should sterilize the jars by washing them in soapy water and then placing them in boiling water in a large pot. Be sure to put a metal coaster on the bottom before placing the jars, or you can also use a folded cloth towel. Otherwise, the glass will burst from touching the hot bottom of the pan.

Place the lids and rings in the boiling water and turn off the heat. Do not boil them, as this reduces the quality of the sealing rubber.

Raspberry jelly for the winter: step by step instructions for canning

Pour the jam into sterile jars, leaving a free edge about 1 cm on top. Run a knife along the inside edges of the jar to remove any air bubbles. Be careful not to touch the bottom of the jar when using metal utensils.

Clean the edges of the jar with a wet cloth or paper towel. Place the lids and tighten the ring around them, but not too tight.

Place the jars in boiling water in a large saucepan with a rack on the bottom. Make sure the jars are covered with at least 10 cm of water. Boil for 10 minutes, then turn off the heat and leave them in the pot for five minutes before transferring them to a cooling rack.

When the jars are cool, you should turn them upside down to make sure they are sealed. If done correctly, they can be stored in the pantry for up to 1 year.

Second option

The above recipe for raspberry jelly for the winter is far from the only one. You can also make jam in another way by adding lemon juice. What you need:

• 1.5 kg of raspberries.
• 1.5 cups of water.
• Sugar.
• 2 tablespoons fresh lemon juice.
• Coarse salt.

How to do it?

Combine berries and water in a saucepan. Bring to a boil, reduce heat and simmer, stirring occasionally with a wooden spatula, until the raspberries are very soft. This will take 10 to 15 minutes. Transfer the mixture to a fine sieve set over a heatproof bowl. Let the juice drain without pressing on the berries for 4 hours. Strain the resulting juice through a sieve lined with damp gauze. You should have 3 to 4 glasses.

Bring the juice to a boil in a large dry saucepan. Add 3/4 cup sugar for every glass of juice. Put lemon juice and salt (1/4 teaspoon). Bring to a boil again and cook, stirring frequently, 8 to 12 minutes. To check if the jelly is done, dip a large metal spoon into it, lift it horizontally over the pan, and let the mixture drip back. The product is ready when the mixture thickens slightly, and its drops will slowly flow down the spoon. Be sure to skim off any foam on top.

You can store the resulting jelly in the refrigerator in any container for up to 1 month or in a sterilized jar for up to 1 year.

Wild raspberry variant

You can also make raspberry jelly for the winter by taking it. It has a specific taste and aroma that distinguishes it from a garden crop. But at the same time, keep in mind that her color is darker, and a beautiful crystal red jelly will not come out of her. What you need:

• 3 cups of ready-made berry juice (about one and a half kg of fresh berries).
• 1/4 cup lemon juice.
• 100 grams of liquid fruit pectin.
• 5 cups of sugar.

How to cook it?

This is a five-minute raspberry jelly for the winter. First, mash the wild raspberries with a wooden spatula, dividing them into small batches. Fold the resulting puree into a moistened bag of several layers of moistened gauze. Allow the juice to drain without interfering with the process for at least 2 hours (or better, leave it overnight). Try to avoid squeezing the bag, otherwise the juice will not be of very high quality.

Pour the resulting juice into a saucepan, mix with sugar and boil. Make sure that the sugar is completely dissolved, and only after that pour in the pectin and lemon juice. Boil over medium heat for five minutes, then arrange in sterilized jars.

Spicy variant

As strange as it may sound, pepper really brings the sweet flavor and aroma of raspberries to life. To prepare this unusual delicacy, you will need:

• 1 cup raspberry juice (you can use any of the methods above)
• 1/2 sweet pod bell pepper, chopped.
• 1/4 jalapeno pepper, finely chopped
• 3 cups white sugar.
• 3/4 cup apple cider vinegar.
• 60 grams of liquid pectin.

How to cook it?

First of all, you should sterilize the jars and lids by immersing them in boiling water for at least 5 minutes. Keep them hot until ready to use.

Mix raspberries in a bowl Bell pepper and jalapenos with sugar and vinegar. Bring the mixture to a boil over medium heat, and then simmer over high heat for 1 minute. Remove the saucepan from the heat and let stand 5 minutes.

Add liquid pectin to the mixture and run it through any filter to remove the pepper pieces. Place winter raspberry jelly in sterilized jars, close with lids and check for leaks. Store in a cool and dark place. After opening the jar, place the product in the refrigerator.

In any of the above recipes, you can use either red or yellow raspberries, or a mixture of the two. It does not affect the taste of the product, but appearance jelly when using yellow berries will not be so beautiful.

If you like raspberry jelly for the winter, then I will share with you a simple recipe for making it without sterilization. If the raspberries are not digested, the color of the jelly will turn out to be bright ruby, and the consistency will be thick.

In winter, raspberry blanks will help to cope with colds and flu, this is the most healthy jam which is easy to prepare at home.

It will take 60 minutes to prepare. From the ingredients indicated in the recipe, 4 cans of 0.65 l will be obtained

Ingredients:

• raspberries - 2 kg;
• sugar - 2.5 kg.

How to make raspberry jelly for the winter

We sort out the raspberries, remove the spoiled berries, stalks and leaves. Pour into a bowl cold water, pour salt at the rate of one teaspoon of salt per liter of water. We place the berries in a saline solution, leave for 10 minutes. If there are raspberry beetle larvae in the berries, they will float to the surface.

Then we throw the raspberries on a sieve, rinse with running water.

We place clean berries in a saucepan with a wide thick bottom, lightly press down with a spoon or potato masher so that the juice stands out.

We put the saucepan on the stove, close the lid and bring the berry mass to a boil over medium heat, cook for 15-20 minutes.

Rub the hot raspberries through a fine sieve. If the bones still pass through the cells, you can additionally strain the resulting syrup through cheesecloth.

Nothing bad will happen if a few raspberry seeds get into the jelly, the texture will be more varied.

Mix the mashed mass with granulated sugar, stir until the sugar is completely dissolved and again put the saucepan on the fire.

Boil the jelly over low heat for 15-20 minutes, shake and shake the dishes so that the foam gathers in the center. We remove the foam with a spoon.

We sterilize jars for jelly over steam, put the lids in boiling water.

Pour the hot raspberry jelly into warm jars and cover with a clean cloth or gauze to let it cool to room temperature.

One of my favorite winter raspberry recipes is jelly. No, of course - it's very tasty, but the bones that come across in it sometimes spoil the pleasure a little. That is why I really like seedless raspberry jelly for the winter. And I must confess to you that I do not like long recipes - I always want to do everything quickly and easily.

And in this regard, such a preparation is more than suitable for me: raspberry jelly for the winter has a simple recipe that you don’t have to mess with in the kitchen for a long time. Don't expect it to be straight marmalade that you can cut with a knife, not at all. But the raspberry jelly prepared according to this recipe will keep its shape perfectly. In its composition you will not find any gelling additives - only raspberries and sugar, in equal proportions.

But thanks to a certain method of adding sugar to raspberry juice, raspberry jelly for the winter turns out to be quite thick and very beautiful. For morning toast to a cup fragrant coffee this set is just perfect! You can also use this jelly in baking, as a filling for pies, for example. If I have interested you, then I will be happy to tell you in more detail how to make raspberry jelly for the winter.

Ingredients:

• 1 kg of raspberries;
• 1 kg of sugar;
• 2 teaspoons of lemon juice;
• 100 ml of water.

How to make raspberry jelly for the winter:

We sort out the raspberries, remove the leaves, twigs and sepals. For the preparation of jelly, you can choose raspberries of different sizes, crushed. We remove only the rotten and with a wormhole. We put a small portion (about 0.5 kg) of raspberries in a colander and lower it into a container of cold water. We take out the colander from the water and leave the raspberries in it for 10 minutes so that the glass is excess moisture. If you have raspberries from your own garden, you have not processed them with anything, you can not wash them.

To prepare jelly, you should take a stainless steel pan with a thick bottom. AT enamel saucepan the jelly will stick to the bottom and burn. Pour water into a saucepan and add raspberries.

We put on a small fire and bring to a boil under the lid. Boil the raspberries over low heat under a lid for 5-10 minutes, until all the berries are boiled.

We throw the raspberries into a fine-mesh colander and grind it. If there is no fine-mesh colander, you can grind the raspberries through a sieve or strain through cheesecloth. The main thing is that the raspberry seeds do not get into the jelly.

Pour the raspberry juice into a saucepan and put on fire.

On high heat, bring the juice to a boil, add lemon juice and 1/5 of the sugar (ie 200 g). Mix and cook for 5 minutes. Then add sugar again, mix and cook. So cook until all the sugar is poured into the raspberries.

Continuing to cook raspberry jelly over low heat, collect 1 tablespoon of jelly and pour onto a plate. Place the plate in the refrigerator. If after 5 minutes the jelly hardens, it is ready. So, it takes about 30 minutes to boil the jelly. If the jelly does not harden, continue to cook for another 5 minutes, check again. But usually after 30 minutes of cooking, the jelly freezes perfectly.

We take foam.

Wash jars for jelly thoroughly with water and soda and sterilize. We also wash the lids with soda and boil for 4-5 minutes. Dry prepared jars and lids. We fill the jars with jelly, to the very top.

The most popular berry for jelly is raspberries. This fragrant berry pleases us with its unique taste not only in summer, but also in winter. Of course, if you do not skip it and prepare for the future.

With an amazing aroma, it has many useful properties that it owes to its rich composition. We all know about the benefits of raspberries, especially at the right time. cold winter when a cold overtakes us, and in combination with medicines, it will quickly put us on our feet. Raspberries boost immunity and help the body cope with seasonal diseases.

Harvesting raspberries for the winter different ways. Compotes are sterilized, frozen, jams, jam, jelly are cooked. Raspberry jelly is thick and does not spread on a slice of bread. Is that absorbed into the bread! Raspberry jelly recipes for the winter are varied. They are easy to prepare and do not require large financial costs.

Tip: no matter how large and attractive a garden raspberry is, it cannot be compared in aroma with an unsightly-looking forest relative. If possible, make a few jars of wild raspberry jelly for testing - homemade people will appreciate the recipe for an unusual treat.

Raspberry jelly for the winter

In this recipe, you are invited to prepare raspberries for the winter, making delicious jelly.

For the preparation of jelly, unlike jam, any berries are suitable, and there is no need to waste time sorting them out. This recipe involves the use of a thickener to improve the quality of the jelly. It can be gelling sugar, pectin or gelatin.

Cooking time - 45 min.

Portions -1 l or 3 jars of 350 ml.

45 min. Seal

Happy tea!

Raspberry jelly for the winter

By this recipe Prepare raspberry jelly without pits. you will succeed delicious dessert for tea or home baking. We will make the ratio of raspberries and sugar 2: 1, which will give the jelly a pleasant sourness.

Ingredients:

• Raspberries - 500 g.
• Sugar - 250 g.
• Water - 50 ml.

Cooking process:

1. For this raspberry jelly, use only freshly picked berries. If the raspberries are collected from their site, then do not wash the berries. Rinse the purchased berries carefully with running water.
2. Be sure to measure the ingredients for the jelly correctly on a kitchen scale. Place the raspberries in a container for cooking jam, add the required amount of clean water and place on the stove.
3. Bring the berries to a boil over medium heat, then simmer over low heat for a few minutes.
4. Cool the boiled raspberries a little and grind through a sieve to remove the seeds. Do this with a whisk, which is much more convenient than grinding with a spoon.
5. Do not throw away the leftover pulp. You can make a good compote from it.
6. Add the amount of sugar indicated in the recipe to the squeezed raspberry puree and mix. Remember that the stability of the resulting jelly depends on the amount of sugar. The lower the ratio of raspberries and sugar, the denser the jelly will be. Define it to your liking.
7. Boil raspberry puree with sugar over low heat for 3 minutes. At this time, stir the puree a little, you can also remove the foam from the surface, but you can leave it. Then cool the puree at room temperature.
8. Repeat the cooking process again for 3 minutes.
9. Pour hot raspberry puree into clean sterile jars. Do not roll up the jars immediately, but leave them open for 1-2 days so that a dense crust forms on the surface of the jelly. Then cork the jars and store in a cool place.

Happy tea!

Raspberry jelly

According to this recipe, you are invited to prepare a delicate and very tasty treat for tea drinking on long and cold winter evenings. We will cook without adding thickeners.

Ingredients:

• Raspberry - 800 g.
• Sugar - 400 g.
• Water - 500 ml.

Cooking process:

1. Place the prepared raspberries in a special container for cooking jam, mash them with a potato masher and add water according to the recipe.
2. Place the container over medium heat and cook the raspberry mass for 10 minutes.
3. Cool the raspberries and separate the pulp from the seeds by rubbing it on a sieve or squeezing it in gauze folded in 3-4 layers. Be sure to determine the amount of raspberry juice obtained. From the indicated amount of ingredients, you should get half a liter of juice.
4. Pour sugar into the resulting juice. Stir the contents until the sugar is completely dissolved. It is often added in a ratio of 1:1 to juice, but given the natural sweetness of this berry, we add a smaller amount. Thanks to the natural raspberry pectin, the jelly will harden well.
5. Place the raspberry sugar syrup over low heat and simmer for 30 minutes. The syrup should boil down to 1/3 of the original volume during this time.
6. Pack hot raspberry jelly in dry-sterilized jars. Cover jars with a clean towel and leave to cool. Such jelly begins to solidify already at room temperature.
7. Seal the jars with any lids and store in a cold room.

Eat for health!

Raspberry jelly with gelatin

In this recipe, you are offered a method for making raspberry jelly with a thickener. Ours is gelatin. Its addition creates a stable consistency of this delicious treats. Jelly is prepared without heat treatment, which allows you to fully save taste qualities and beneficial features raspberries.

Ingredients:

• Raspberries - 550-650 g.
• Boiled water - 700-750 ml.
• Sugar - 280-320 g.
• Gelatin - 25–30 g.

Cooking process:

1. Sort raspberries, removing sepals, debris and damaged fruits. Rinse the raspberries with cold water and be sure to dry. Drying the berries is an important condition for making jelly according to this recipe.
2. Mash the berries with any device and grind on a thick sieve to remove all the seeds that usually spoil the taste of jelly. The cake that remains from the berries can be poured with a small amount of water and squeezed again.
3. Pour gelatin for 1 hour with cold water to swell. Then drain the water from it, add 50 ml of boiling water and stir until the gelatin is completely dissolved.
4. Place the raspberry juice in a separate container, add the dissolved gelatin, the amount of sugar indicated in the recipe and mix everything thoroughly.
5. Pour the resulting jelly into prepared sterile jars and tightly seal with lids. Such jelly will quickly and well harden at room temperature. Store the resulting treat in a cool place.

Happy tea!

Raspberry jelly for the winter

You are invited classic way making raspberry jelly winter preparations. According to this recipe, you will get not only an appetizing sweetness, but also a medicine. Both adults and children love this jelly. You can add a little pectin to the jelly for a stable consistency.

Ingredients:

• Raspberry - 800 g.
• Sugar - 800 g.

Cooking process:

1. Sort the raspberries carefully, rinse with cold water and be sure to dry them in any way.
2. Measure out the required amount of sugar. You can take more or less, depending on how sweet your raspberries are. You can add lemon juice to the jelly if you like.
3. Mash prepared raspberries with a potato masher or a spoon. Ripe raspberries knead easily and it is not necessary to knead them until smooth, but only to give enough juice.
4. Pour the required amount of sugar into this raspberry mass and mix everything well. Usually take the ratio of berries and sugar 1:1.
5. Place raspberries with sugar in a container for cooking jam and put on a small fire. Boil the berries for 10-12 minutes until they begin to thicken.
6. Be sure to remove the resulting foam from the surface of the berries.
7. Dry sterilize jars for packaging jelly.
8. Pour hot jelly into prepared jars.
9. For reliable storage, sterilize jars of jelly in water for 7-10 minutes and then roll up the lids.
10. Turn the jars upside down and leave to cool for one day. Store cooked jelly in a dark, cool place.

Eat for health!

To prepare jelly, and even for the winter, it is not at all necessary to buy powder mixtures, moreover, you can not even use gelatin, agar-agar or pectin to thicken the juice of berries.

Today we will teach you how to cook jelly based on natural ingredients, without various artificial additives. There will be several recipes, so please be patient. Everyone will get this delicious dessert!

General principles of preparation

To make jelly, you will need not only raspberries and their sweetener, but also containers in which you place all this, as well as lids. After all, these containers need to be closed with something. We advise you to select the smallest jars for such a bookmark so that it is convenient to serve the jelly in portions. Believe me, it is not very convenient to get it out of a 3-liter jar.

After you have purchased the containers, they must be prepared for work. To do this, they first need to be thoroughly washed, first with detergent and water, and then replace the first component with soda. Washed containers must be rinsed with running water, then sterilized.

You can sterilize in the microwave, oven, and also on the stove in boiling water. In the first two cases, you will need already washed jars. They must be placed inside the device for a quarter of an hour at maximum power and at one hundred degrees Celsius, respectively. The third case involves the usual boiling of containers in water.

Raspberry jelly for the winter without heat treatment

Time for preparing

calories per 100 grams

We are ready to share interesting flavors with you! Now we will cook raspberry jelly without cooking. That is, everything will be quick and as simple as possible.

How to cook:

Tip: if the berries are not ripe enough, you should increase the amount of sugar.

Quick option - five minutes

We offer you a raspberry jelly recipe in five minutes! This is very fast, given that natural jelly is usually boiled for forty minutes or more.

How long is 30 minutes.

What is the calorie content - 202 kcal.

How to cook:

1. Pour water into a saucepan and add sugar, put on the stove, turn on medium heat;
2. Stirring, ensure that the crystals are completely dissolved;
3. While the future syrup is boiling, you need to think about the berries. They must be sorted out so that spoiled fruits, crushed or any other bad ones do not get into the jars;
4. If the raspberry is clean, you can work with it further, if not, you need to rinse it;
5. In order to wash the berries, they must be put in a colander and lowered directly with it several times into a container of water. It can be a bowl, for example;
6. Next, dry the fruits a little and place them in boiling syrup;
7. While stirring, bring the mass to a boil again;
8. Cook for five minutes on high heat;
9. After that, the mass is immediately poured into banks, rolled up and sent "under a fur coat."

Tip: Use cane sugar instead of regular sugar. It will turn out unusual and tasty!

Unconventional raspberry jelly recipe

Here is a raspberry jelly recipe that does not contain gelatin. Amazing, right? Let's read, watch and learn as soon as possible to try the result faster!

How much time - 1 hour and 40 minutes.

What is the calorie content - 180 kcal.

How to cook:

1. Raspberries must first be sorted out, then put the berries in a bowl;
2. If necessary, raspberries can be pre-washed gently under a thin stream of water so as not to damage the delicate berries;
3. Next, we will act rather strangely. It is necessary to take a pusher and crush all the fruits into the most homogeneous puree;
4. Pour the resulting mass into a saucepan, put it on the stove;
5. Pour water, stir and turn on medium heat;
6. Let the mass boil, then cook for five minutes, stirring;
7. Grind the resulting sweet mass through a sieve or wait until it cools completely and squeeze through gauze to get pure juice;
8. Add sugar to it and place back on the stove;
9. Stirring, cook the mass for 50-60 minutes;
10. If a white foam begins to appear on the surface, it must be removed;
11. After the time has elapsed, pour the hot jelly into jars, roll up the lids with a key - and you're done.

Tip: If you are worried that the jelly will spoil quickly, add a little citric acid.

Easy treat in a slow cooker at home

If you are the proud owner of a multicooker, then everything will go more than smoothly. The main thing is to properly handle the device and get excellent raspberry jelly.

How much time - 2 hours.

What is the calorie content - 210 kcal.

How to cook:

1. In the slow cooker, immediately set the “Multi-cook” mode, the temperature is 170 degrees Celsius;
2. Pour sugar immediately and pour water;
3. Close the lid and wait until the mass becomes syrup;
4. After that, cool it down a bit;
5. During this time, carefully sort out the raspberries, remove the stalks, twigs and leaves;
6. Next, place the berries in a sieve or colander and lower them into a container (in a bowl, for example) with cold or at least cool water;
7. Repeat several times to wash out all the dirt;
8. Pour water into a bowl and add salt there, dilute it;
9. Lower the berries along with a colander for ten minutes;
10. After that, get the raspberries, rinse in clean water a few more times;
11. Pour clean berries into a slow cooker for syrup, close the lid and cook jelly for one hour;
12. When time has passed, add citric acid, mix and cook for another twenty minutes;
13. The resulting mass can be poured into jars, closed and put away in heat for a long and proper cooling.

Tip: For flavor, use cloves or cinnamon.

"Berry Delight" pitted

If you don't like bones in raspberry jam, we will offer you jelly from the same berry, but without seeds! Surprised? Save yourself this unique recipe.

How much time is 2 hours and 10 minutes.

What is the calorie content - 225 kcal.

How to cook:

1. Place the berries in a saucepan, pour water and put the dishes on the stove;
2. Turn on the fire and let the mass boil;
3. From this point on, cook for about 15-20 minutes, not forgetting to stir;
4. When time passes, remove from heat and cool, otherwise it will be impossible to work further;
5. Further work is that the sieve, colander or any bowl must be covered with gauze, pour the cooled mass into it;
6. Next, you need to manually squeeze it all out to get pure raspberry juice, and subsequently pitted jelly;
7. To get pure juice, you can also use a sieve. Just grind everything with a spatula or an ordinary tablespoon;
8. Return the juice to the saucepan, and, in turn, put it on the stove, pouring sugar;
9. Turn on the fire and again bring the mass to a boil, without ceasing to interfere;
10. Cook, stirring vigorously, for one hour. This is necessary so that the jelly does not burn to the bottom of the container or its walls;
11. Pour the finished jelly, roll up and put under a warm blanket.

Tip: Instead of a blanket, use jackets, sweaters and warm blankets.

If you're still worried that your jelly won't set, add just a little bit of gelatin, agar agar, pectin, or baking soda at the end of the boil. Mix and pour the mass into jars. If added at the beginning of cooking, any of the ingredients will lose their properties.

To make jelly tastier, you can supplement its taste and aroma with spices. It can be cloves, star anise, nutmeg, cinnamon, cardamom, vanilla and so on. The more original you come up with, the tastier the result will be.

Raspberry jelly in jars for the winter is definitely something new that you should definitely try. Heed the advice! Prepare jellies from fresh, juicy, sweet berries to get the result as close to the original as possible. You'll like it!