Content
- 1 Useful properties of raspberry jelly
- 2 How to make raspberry jelly
- 3 Raspberry jelly recipes for the winter
- 3.1 A simple recipe for raspberry jelly for the winter with gelatin
- 3.2 Recipe for raspberry jelly for the winter without cooking
- 3.3 Raspberry jelly for the winter without gelatin
- 3.4 Seedless raspberry jelly
- 3.5 Yellow raspberry jelly for the winter
- 3.6 Red raspberry jelly with agar-agar
- 3.7 Raspberry jelly with pectin
- 4 Calorie content
- 5 Terms and conditions of storage
- 6 Conclusion
Raspberry jelly is a very tasty and healthy dessert. It can be served with toast, buttered buns, cookies, and used in making cakes and pastries. Making a wonderful raspberry dessert for the winter is quite simple.
Useful properties of raspberry jelly
Raspberry jelly enriches the diet with many nutrients. By adding it to your daily diet, you can quietly strengthen your immunity without putting much effort into it. You can put bright raspberry pieces of jelly on a buttered bun or toast, or make sweet pastries or desserts based on it. The antiseptic properties of the berries will protect against viral and colds during the cold season.
Herbal medicinal tea with raspberry jelly will help during colds:
- will replenish the body with vitamins and microelements necessary to strengthen the body;
- will have a diaphoretic effect;
- will help reduce the temperature or maintain it at the proper level.
Regular consumption will improve digestion, eliminate anemia, help normalize blood pressure, improve complexion and much more.
How to make raspberry jelly
You can cook raspberry jelly using different recipes. But to implement them, you need to know some nuances that will help you quickly and efficiently cope with the task.
It is worth considering some of the secrets of its preparation:
- berries must be whole, selected, not spoiled or unripe;
- if you need to harvest raspberries from your plot, this should be done in dry weather so that the berries are not wet, otherwise they will immediately turn into a viscous mush;
- to obtain a jelly-like consistency without adding extraneous thickeners, sugar and berries should be taken in a 1:1 ratio;
- when gelling agents (gelatin and others) are used, less sugar can be used.
Raspberry jelly recipes for the winter
There are different ways to preserve your raspberry harvest for the winter. There are various recipes for raspberry jelly for the winter: with gelatin, pectin, agar-agar. You can choose any composition, taking into account your preferences and capabilities.
A simple recipe for raspberry jelly for the winter with gelatin
Components:
- raspberries – 1 l;
- sugar – 1.5 kg;
- gelatin – 50 g;
- cold, boiled water (for soaking) – 0.15 l.
Get a liter of juice from the collected berries and strain. Pour sugar into it, heat, bring to a boil. Remove the gas, pour the thickener solution into the juice, and mix. Pour the prepared raspberry jelly with gelatin into jars and close.
Recipe for raspberry jelly for the winter without cooking
Ingredients:
- raspberries – 2 kg;
- sugar – 1.5 kg.
You can prepare raspberry jelly for the winter using a cold method, that is, without cooking. Strain clean, sorted berries to obtain juice through a multi-layer gauze filter. Add 1.5 kg of sugar per liter of juice. Stir everything well until a homogeneous mixture is obtained. Let the berry syrup stand for ten hours and then seal it in dry, sterile jars. Keep raspberry jelly, prepared for the winter without cooking, in a cold place.
Raspberry jelly for the winter without gelatin
Ingredients:
- raspberries (fresh) – 1.25 kg;
- sugar – 0.6 kg.
Rinse the berries with running water and place in an enamel pan. From the moment it boils, cook the raspberry puree for 3 minutes. Wet fruits release their juice well and there is no need to add water. Grind the berries using a sieve for this purpose. Use the remaining cake to prepare compote.
The resulting berry mass must be weighed. It should be 0.9 kg. Place the pan with raspberry juice on the fire and boil to about 0.6 kg (35-40%). Place 600 g of sugar into the reduced mass and boil for 5 minutes. Then cool and boil again.
Pour raspberry jelly into jars, which should be prepared in advance. Leave it open for a couple of days until the contents are covered with a thick crust. Then screw on the raspberry jelly with sterile, clean, airtight lids.
Ingredients for another recipe:
- raspberry juice – 1 l;
- sugar – 1 kg.
At the initial stage of preparing raspberry jelly, it is necessary to prepare the berries. They should be washed and placed on a sieve to remove excess liquid. When the raspberry mixture has dried a little, transfer it to a saucepan. Next, cover the berries with water up to the very tops, but nothing more. Cook the raspberry mixture until it becomes soft.
Place on a sieve covered with several layers of gauze. The raspberry juice should drain. Add sugar to it and cook until desired thickness. If raspberry jelly, falling in drops onto a hard surface, does not spread and forms stable forms in the form of drops, then it is ready and can be preserved.
Seedless raspberry jelly
Ingredients:
- raspberries (juice) – 1 l;
- sugar – 650 g.
The berries should be ripe, juicy, but not overripe. Using gauze, squeeze out the raspberry juice. Pour into a saucepan, dissolve sugar in it, put on fire. As soon as it boils, reduce the heat to minimum. At the end of cooking the raspberry jelly, which will last about 40 minutes, 2/3 of the original volume should remain. At the last stage, add citric acid.
To determine that raspberry jelly can be sealed, use this method: if a drop dropped into cold water immediately curls into a ball, then you can begin pasteurization (20-30 minutes) and sealing. During pasteurization of raspberry jelly, the bubbling should be very weak, almost imperceptible.
Yellow raspberry jelly for the winter
Yellow raspberries are tastier and sweeter than red berries. This is a dietary product that is also low allergenic. To make raspberry jelly for the winter, you should use ripe but not overripe berries. Otherwise, the unique raspberry flavor will be lost.
Ingredients:
- raspberries (yellow varieties) – 1 kg;
- sugar – 0.6 kg;
- water – 0.25 l;
- gelatin – 30 g;
- citric acid – 1 tsp.
Leave the gelatin in 0.15 liters of cold water and leave for some time to swell. Citric acid is also dissolved for further introduction into the jelly. Mix the berries with sugar and put on fire. Boil them over low heat for no more than 10 minutes.Then pass the sweet mass through a sieve and boil the resulting raspberry puree again for the same amount of time, adding citric acid. Add the swollen gelatin and stir well. At the moment of boiling, turn off the fire. Pour the finished product while still hot into storage containers and seal them hermetically.
Ingredients for another recipe:
- yellow raspberries (juice) – 0.2 l;
- pink or white currant (juice) – 0.6 l;
- sugar – 950 g.
Mix the squeezed juices, raspberry and currant. Dissolve sugar in them without heating. This may take at least half an hour. Place in small, clean jars with tight-fitting lids.
Red raspberry jelly with agar-agar
Agar-agar is a plant analogue of gelatin. The source for its production is seaweed. Accordingly, it is more beneficial for the body and has a number of unique properties:
- zero calories;
- rich mineral and vitamin complex;
- envelops the walls of the stomach and protects them from the destructive effects of hydrochloric acid contained in the digestive juice;
- has a laxative effect;
- removes toxins from the body, including harmful substances from the liver;
- normalizes blood composition (cholesterol, glucose).
Desserts made with agar-agar are healthy and tasty. It is insoluble in cold water. It should be added to hot dishes at a temperature of +90 degrees.
The technology for making jelly is something like this:
- Dissolve agar-agar in liquid (juice), allow it to swell and raise the temperature of the solution to +100. The powder should completely dissolve;
- take approximate proportions 1 tsp. for 1 glass of liquid;
- Cool naturally or in the refrigerator.
The gelling ability of agar-agar is much stronger than that of gelatin. It hardens very quickly and this happens even at a temperature of +35-40 degrees. It has a more delicate, unnoticeable taste, which compares favorably with gelatin. The latter, if you overdo it a little with its dosage, will immediately make itself felt with a sharp “meaty” note.
Ingredients:
- raspberry juice (with pulp) – 1 l;
- sugar – 1 cup;
- water – 2 cups;
- agar-agar (powder) – 4 tsp.
Grind the berries with a blender. Add cold water (1 cup) to the thick raspberry mass and pass through a sieve. Discard the remaining bones. The result is thick raspberry juice with pulp.
Soak agar-agar in a second cup of cold water, add sugar, for ¼ hour. Place the pan with the solution on the fire and boil for ½ minute. Then combine it with the juice and bring to a boil again, turn off immediately.
Raspberry jelly with pectin
Pectin is a gelling substance obtained from plant sources, primarily citrus peels, apple or beet pulp. In the food industry it is designated as E440. Used for preserves, jams, baked goods, drinks and other food products.
It appears as a light gray, yellow or brown powder. It is a water-soluble fiber. Has the ability to create transparent gels. But unlike gelatin, it is used only for making jelly with a large amount of sugar, which promotes its activation. It is recommended to add pectin to the product at a temperature of +45-50 degrees.
Has a number of useful properties:
- is nutrition for the beneficial environment of the gastrointestinal tract;
- removes harmful substances from the body through the digestive tract;
- lowers cholesterol, blood glucose levels;
- relieves symptoms of diarrhea;
- reduces hunger;
- benefits joints;
- prevents the appearance of tumors in the intestines.
The disadvantages include the increased allergenicity of pectin prepared from citrus fruits. Also, pectin supplements can slow down the absorption of medicinal substances into the body.
Ingredients:
- raspberries – 1kg;
- pectin (apple) – 20 g;
- sugar – 0.5 kg;
- citric acid – 1 tsp.
If the raspberries are from your own garden and grow far from dusty roads, you don’t have to wash them. But it is better to subject berries purchased at the market to the cleansing effects of water. Then, to get rid of excess moisture, transfer the raspberries to a colander.
Place the berry mass into a bowl or pan, where when heated it will instantly acquire a liquid consistency. Boil for 5 minutes and pass through a sieve, separating the seeds from the juicy liquid pulp.
Add pectin as follows:
- cool the raspberry mass to +50 degrees;
- dissolve pectin in water or mix it with sugar (3-4 tbsp);
- add, pour into a saucepan with juice.
If pectin is immediately added to the hot raspberry mixture without prior preparation, it may curl into lumps. Then some of it will be lost and the raspberry jelly will be liquid.
Calorie content
The calorie content of raspberry jelly is quite high due to the high sugar content. It ranges from 300-400 kcal/100 g. Indicators vary depending on the ingredients and their quantity.
If desired, you can make raspberry jelly, the calorie content of which will be significantly lower.Nowadays, such recipes are used not only by diabetics and obese people, but also by everyone who monitors their health. In dietary raspberry jelly, instead of sugar, one of the sweeteners that are sold in pharmacies, supermarket chains, and health food stores is used.
Terms and conditions of storage
Raspberry jelly, prepared without cooking, is best stored in the refrigerator. The shelf life of such preparations is much shorter than that of conventional preservation, only 1-3 months. Raspberry jelly, sealed according to all preservation rules, will be stored much longer, all year. And the conditions for its storage will be simpler and more unpretentious. It is enough to put raspberry jelly on a shelf in the pantry, basement or kitchen cabinet so that it can stand all winter and even wait until the next harvest.
Conclusion
Raspberry jelly will not only give you incredible taste sensations and a great mood, but will also saturate your body with useful substances. It is easy to prepare even for a novice housewife.
