Raspberry jelly without gelatin. Raspberry Jelly for the winter - delicious and vitamin

Harvested raspberries for the winter will become an indispensable tool in the fight against colds, thanks to the high content of vitamin C in the berries. If you prepare delicacies without heat treatment, the utility of conservation increases. These blanks are also used as a filling for baking, added to tea or eaten just like that with a slice of bread.

How to prepare raspberries for the winter?

Preparation of raspberry for the winter is carried out in several ways. Each option will be able to find its admirer, it is important to decide for what purpose the berry will be used in the future.

The easiest and most common method of preparation - cook raspberry jam for the winter. There are many options for its manufacture, just need to choose the one that suits you.
You can make a fruit compote by adding strawberries, currants or apples. From one raspberry drink comes freshly.
Raspberries for the winter without cooking or as it is also called “raw jam”, is prepared very simply, it is important to withstand the proportions of berries and sugar 1: 1, so the harvest will last all winter.
Raspberries can be frozen in several ways: whole berries or mashed potatoes.
Raspberries can be the basis of an unusual and very piquant sauce that perfectly complements the meat dish.

The most - a recipe that does not contain additional ingredients. The delicacy is brewed quickly and only once, corked in sterile jars and stored all winter in a cool place. The amount of sugar in this case can be changed to your own taste. From 1 kg of berries will be released about 0.7 g of prepared jam.

Ingredients:

raspberry - 1 kg;
sugar - 1 kg.

Cooking

Raspberries pour layers of sugar and leave for 5 hours.
Boil the berries, boiling for 15 minutes.
Pour the jam into a sterile container, seal and send for storage.

- delightfully tasty preparation which will become the most favorite during the cold period. The main problem in the process of making sweets will be the removal of the bones. To do this, you need to arm yourself with a sieve and rub the berry through it. To get 1 liter of jam, you will need at least 2 kg of berries, the delicacy will cook for a long time, and most of it will simply evaporate.

Ingredients:

raspberries - 3 kg;
sugar - 2 kg.

Cooking

Raspberry rub through a sieve, separating the bones.
Puree mix with sugar and put on minimal heat.
Boil the mash should be 15 minutes. Stand aside, cool. Repeat the procedure 2 more times.
Pour some thickened jam onto a glass container, seal and leave for storage.

For the winter, you can make it in two ways - from mashed potatoes, rubbed with sugar or with whole berries. In any case, during the cooking process you need to add a thickener: gelatin, pectin or gelatin. Such a delicacy can be tasted the very next day, it is also kept beautifully all winter and will not spoil.

Ingredients:

raspberries - 2 kg;
sugar - 1.5 kg;
gelfix - 25 g

Cooking

Pour raspberries with sugar and leave for 5-7 hours.
Zhelfiks dissolve in a little water.
Boil the berries until the sugar has dissolved, pour in the gelifix, mix. Boil for 15 minutes.
Raspberry is sealed for the winter in a sterile container and stored in a cool place.

How to cook raspberry jam for the winter "Five minutes"?

A very popular raspberry jam - the recipe of "Five minutes" for the winter. Preparing a delicacy is not fast, the main part is spent on cooling. So the workpiece is called because of periodic boiling, which takes 5 minutes. This method helps to keep beneficial features berries and get treats to taste as close as possible to the traditional jam.

Ingredients:

raspberries - 2 kg;
sugar - 1.5 kg.

Cooking

Raspberries pour sugar and leave for 3 hours.
Put the container on high heat, bring to a boil, cook for exactly 5 minutes.
Set aside, cool completely and repeat the boiling and cooling procedure twice more.
Bringing to the boil for the fourth time, pour the jam into sterile jars, seal hermetically and store.

For winter or “raw jam”, an ideal preparation, in which all useful substances are maximally preserved. For the harvesting to stand throughout the winter, it is important to maintain the proportions of the sweetener and berries. You also need to pour a thick layer of sugar in each jar from above, thus excluding the ingress of oxygen.

Ingredients:

raspberries - 2 kg;
sugar - 2 kg.

Cooking

Pour raspberries in enamel or glass dish, mash with wooden tolkushkoy, sprinkling with sugar.
Pour the jam over the sterile jars, not topping 2 cm to the top, pour sugar to the edges of the jar.
Close the capron lid. Stored raspberries for the winter in the refrigerator.

Having prepared a raspberry syrup for the winter, you can provide yourself with a delicious delicacy that will suit any baking, add a portion of pancakes, fritters or cheesecakes and make an excellent ice cream company. Sweetness is prepared simply, without excesses and without heat treatment. As a result, there will be a thick syrup with a rich color and an unparalleled raspberry flavor.

Ingredients:

raspberry - 1 kg;
sugar - 700 g;

Cooking

Berry wipe through a sieve. The cake should remain dry.
Add sugar to puree.
Stir with a mixer at low speed, until sugar is completely dissolved.
Pour syrup into sterile jars, hermetically seal.
This raspberry, closed for the winter, is stored only in the refrigerator.

The easiest raspberry compote for the winter is made from berries and filled with sweet syrup. The billet is stored for a long time if some citric acid is added to the composition. To diversify the taste of the drink a little, you can supplement the composition with other berries; currants, strawberries or gooseberries are ideal. The calculation of the ingredients in this recipe goes to one 3-liter jar.

Ingredients:

raspberry - 1 tbsp .;
currant - 1 tbsp .;
sugar - ½ st .;
water - 2.7 l;
citric acid - at the tip of the knife.

Cooking

Put berries in a sterile jar, add sugar and lemon.
Boil water and pour into a jar of berries.
Cork a sterile cap and send to storage.

Berry sauces have long proven themselves as an excellent addition to main dishes. You can easily and simply prepare the raspberry meat sauce for the winter, armed with good recipe and essential ingredients that traditionally accompany the preparation of such seasonings. Moderately spicy and spicy sauce is ideal for beef steaks or kebabs.

Ingredients:

raspberry - 1 kg;
sugar - 200 g;
vinegar - 50 ml;
garlic - 2 cloves;
dry mint, chili flakes - 1 pinch;
water - 100 ml4
vegetable oil - 20 ml;
gelatin - 5 g

Cooking

Berry rubbed through a sieve.
Add sugar, water and cook mashed potatoes for 20 minutes.
Toss the pureed garlic and add the butter and all the dry spices. Boil another 30 minutes, pour vinegar.
Toss the gelatin, mix and pour into sterile containers and store in the refrigerator.

Freezing raspberries for the winter occurs in two ways, depending on what purpose it will be used. If the berries are needed and whole to decorate desserts, they need to be spread out in one layer in the freezer on film and pour into a sealed bag after 20 hours. You can also prepare raspberry puree and use it to make sauces, syrups, or simply to complement home baked goods with interesting fresh topping.

Fragrant raspberry! Thanks to her taste, she allows to show culinary imagination, the flight of which is unlimited. Marinades and sauces are made from this berry, they make desserts and add them to main dishes. Today we want to offer you a recipe for raspberry jelly, and in several variations. Such winter harvesting will allow you to enjoy the taste and benefits of these fruits for a long time.

A good raspberry crop? This is a great reason to cook flavored jelly!

Recipes

The most popular berry for jelly is just raspberry. In addition to the wonderful aroma, it has many useful qualities, the presence of which it owes to its composition. These fruits will increase immunity and help the body cope with colds, eliminate sore throat, cough, and lower body temperature during fever.

Raspberry jelly recipes are quite a few. All of them are easy to prepare and will not require a lot of time or labor from the hostess. When preparing such a dessert, it is not necessary to use gelatin - the mass will reach the required consistency due to pectin and juice. Although it is worth noting that when using a gelling agent, it will take less time to prepare. And in order to finally understand in what version of performance the best delicacy is obtained, it is necessary to cook both one and the other.

Without gelatin

First of all, we consider the recipe for raspberry jelly for the winter without gelatin. This delicacy will be a continuation of fragrant homemade preparations. As a rule, for jam and jam it is necessary to choose only the most good berry. For jelly, you can use the same rejected material.

On a note! Of course, the rotted fruit will not work. In this case, the use of crumpled berries is allowed!

Prepare the ingredients:

raspberry - 1 kg;
sugar - 1 cup;
water - 200-220 ml;
citric acid - 2 g

Raspberries - berries are very tasty and widely known for their healing properties, but spoils quickly, so jam is usually prepared for the winter. And I propose to show a little imagination and cook at least sweet and healthy raspberry jelly for winter. Of course, you will have to work a little, but all your efforts will be more than worth it when you open another jar of delicious berry jelly in the winter.

Ingredients for making raspberry jelly for the winter:

Raspberry fresh 2 kilograms
Water 1 cup
Sugar 1 kilogram (or slightly more)

Not suitable products? Choose a similar recipe from the others!

Inventory:

Saucepan, lid, colander, basin, ladle, gauze, tablespoon, tolkushka, scales, glass jars, lids, funnel.

Preparation of raspberry jelly for the winter:

Step 1: prepare the raspberries.

First you need to sort out the raspberries, removing all the twigs and leaves, as well as spoiled berries. After that, of course, everything selected for making jelly should be rinsed and lightly dried. For convenience, use a colander.

Step 2: Cook the raspberries.

Rinse raspberries pour into a suitable size pot, cover with the required amount of water, cover and place on low heat. Cook until raspberry sinks in its own juice.
After steaming the berries, remove the pan from the heat and let it cool in a bowl of cold water.
The cooled raspberries, floating in its own juice, must be properly crushed with a tolkushka, so that the sauce is almost homogeneous berry puree.

Step 3: Squeeze the juice.

Now we need to clear the raspberry juice from the seeds. To do this, fasten a colander over the pan and put the gauze in four layers, and then pour the berry puree there. Lift the edges of the gauze and grab them. Squeeze the berry juice of raspberry puree.

Step 4: Cook the raspberry jelly.

Weigh the purified juice and remember the result. To boil a good raspberry jelly, we need to reduce this juice by 40%.
Cook in several stages, cooling the liquid after each of them almost to room temperature. It usually takes 3-4 approaches to reduce the weight of your juice by almost half.
In boiled raspberry juice, pour sugar. It requires exactly as much as the liquid itself weighs.
Put the pan with the future raspberry jelly back on the stove and bring it to the boil again, dissolving all the sugar along the way. Cool the berry syrup now to room temperature, and then again put on the fire and boil.

Step 5: Harvest the raspberry jelly for the winter.

Pour the hot raspberry syrup into prepared sterilized and heated cans. It is very important that the container was small in size, low jars with a capacity of up to 400 milliliters will do. Cover the blanks with gauze and let them cool.
Usually raspberry syrup turns to jelly 2-3 days. It is very easy to figure out: tilt the jar, and if nothing flows, then the raspberry jelly is ready. After the contents of the jars become thicker, close them tightly with boiled and dry lids and store in a cool place out of the reach of the sun.

Step 6: Serve the raspberry jelly.

Add raspberry jelly to pies, bake cookies with him and cook other goodies even the whole winter, delighting with your homemade sweets. But even just with tea, it is very tasty.
Enjoy your meal!

Sterilized banks can be in the oven, for this they need to put in a still cold oven, and then gradually heat up. But it is impossible to put glassware into an already hot oven, it will simply burst.

The taste of the blanks depends on the quality of the ingredients, so choose only ripe and sweet raspberries, then your jelly will be simply amazing.

In the season of picking raspberries, we try to prepare it for future use. The berries are tasty and healthy, raspberries are often used for and just as a delicacy with tea. How to preserve these wonderful berries and prepare them for the winter, you can freeze them, boil the “five minutes” and rub with sugar. But often the bones contained in raspberry berries create discomfort when consumed, therefore we advise you to prepare raspberry jelly. Jelly can be used to make jelly, sauce to, pancakes and ice cream. The jelly has a bright color, thick consistency and a pleasant taste and aroma of raspberry. Raspberries are berries with an average pectin content, so the jelly is quite good quality. Usually jelly is made from fruit or berry juice, but since it is too difficult to extract juice from fresh raspberries, we get juice by heating.

For cooking you need - raspberry berries and sugar. Fresh raspberry berries can not be washed and immediately placed in a basin for cooking jam and cover with sugar per 1 kg of berries 0.5 kg of sugar, mix. The amount of sugar depends on the content of pectin in the berries; the more it is contained, the more sugar is required to make jelly. Therefore, we took the average amount of sugar. Jelly is prepared in a bowl with a wide bottom and low sides, placing a small amount of berries in it, this speeds up the process of making jelly, because the faster it is cooked, the more gelling substances will remain in it and the jelly will thicken better. Then put the pelvis on the fire and stir, without adding water, cook until sugar is completely dissolved and berries are softened. Cooking jelly on average should not exceed 30 minutes, but we will cook only 20 minutes, this time will be enough for raspberries.

When the sugar is dissolved, and the berries are cooked, remove the raspberries from the heat and immediately, carefully pour into a sieve. Sieve pre-set on the pan. A wooden spoon to grind the berries through a sieve. All the bones will remain in the sieve, and the raspberry syrup will be in the pan. When the berries are well separated from the seed, they still have a lot of raspberries. Therefore, the resulting "cake" can be used to make raspberry juice, other fruit drinks.

The resulting raspberry syrup should be put on a slow fire and reduced to a jelly state. It is necessary to cook for 20-30 minutes, but at the same time make sure that the raspberry jelly retains its color and remains transparent. You can determine the readiness of the jelly, if you drop it on a cold saucer, and it will not spread. A drop of jelly will not dissolve in cold water, it will turn into a ball. When the jelly will be ready, it should be poured into small jars, corked with a regular lid, you can screw it up when it is cool to store in a cool place or refrigerator.

Jelly after cooling will acquire viscosity, retain its delicate aroma of raspberries and a wonderful bright color. If you notice, the recipe does not contain thickeners and gelatin, raspberry jelly will turn out natural. Jelly can be used with tea and honey, it will be delicious even with a crouton.

Want to learn how to make delicious raspberry jelly for the winter without adding gelatin? We offer you a great recipe for raspberry jelly, which will surely become your favorite.

Raspberry jelly is a wonderful, fragrant dessert that can be prepared in two ways: using gelatin and without it.

See also other raspberry blanks:

Ingredients for the dish "Raspberry Jelly for the winter":

raspberry fresh - a kilogram
sugar - 500 grams
water - 100 ml.

How to cook raspberry jelly at home:

Raspberries for making jelly need to take freshly picked, the one that stood no more than 16 hours. Berries pick from bugs, leaves and debris. Especially tasty jelly is obtained from the forest raspberry. But what to say, it is more useful. Forest raspberries can not wash, it is permissible. But you need to sort out especially carefully. Raspberries from the garden need to sort, remove the rotten and crushed berries, put in a sieve or colander and rinse. You can not dry out, just shake off excess water.

Put the prepared raspberries in a thick-walled pot, pour cold purified water. Put on medium heat and bring to a boil. Without diminishing the intensity of the fire, boil the raspberry and water for three minutes.

Then take a fine sieve. Place another pan under it and place the raspberries. Using a wooden spoon, wipe the raspberries, getting the juice. The cake will remain in the sieve. From it you can make excellent raspberry juice or compote. You can freeze the cake for the winter in the forms for ice, and then, as necessary, cook jelly or fruit compote.

Now you need to weigh how much raspberry juice turned out. The fact is that raspberries do not have such powerful gelling properties as, for example, red currants. That is why the juice must be boiled down with sugar, so that its mass is reduced. I got 800 grams of raspberry juice.

Add sugar, 500 grams to raspberry juice, and boil down so that the total weight of the raspberry syrup is about a kilogram. Boil the raspberry jelly on a very slow fire, stirring constantly, so that it does not stick to the bottom and walls of the pan. When the raspberry mass is enough to boil, you need to turn off the gas. Wait for the raspberry jelly to cool completely, then turn on the slow fire, bring the mass to a boil, boil for five minutes and turn it off. Cool again and cook over low heat for five minutes.