Raspberry jelly is a very fragrant delicacy with a lot of vitamins. It can be made at home just to indulge in a treat for dessert, or to prepare for the winter from summer.
This option will not allow you to forget the taste of juicy berries, recall the sunny days and lift your spirits.
Raspberry Jelly - General Cooking Principles
Jelly can be made on the basis of berry puree, juice or decoction. It all depends on the formulation used, as well as the amount of raspberry. If a lot of berries, you can cook a rich delicacy with a pronounced taste. If raspberries are quite a bit, then it is better to make a decoction, you can add other juices and compotes to it, then make jelly from this liquid. You can simply boil the mass, as there are gelling substances in the berries. But more and more often the process is simplified, for jelly they use ordinary table gelatin. The product is in the plates, but not sold everywhere. It's 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 amount indicated in the recipe is taken. You can consider the ratio with the liquid specified in the instructions.
2. Pour gelatin into cool water or room temperature.
3. Gelatin takes time to swell. It is in the instructions. Even instant foods need to stand for 7-10 minutes, and simple even more.
4. Gelatin is undesirable to boil, with the exception - preparations for the winter. After cooking, the gelling ability of the product is reduced.
5. Jelly never freeze, it will only spoil it. To freeze, just stand in the refrigerator for several hours. The exact time depends on compliance with the technology, the amount applied, the temperature.
After preparation, gelatin is combined with a liquid jelly base and heated. If the dessert is intended for immediate consumption, then only slightly heated. Then the mass is laid out in molds or poured into one large bowl, left to freeze.
Raspberry jelly for dessert
Recipe simple raspberry jelly, which can be prepared for dessert. Here you can use fresh or frozen berries, which allows you to make a delicacy at any time of the year.
Ingredients
• 100 g raspberry;
• 400 ml of water;
• 10 g of gelatin;
• 30 g of sugar;
• 1 pinch of vanilla (optional).
Method of preparation
1. Pour 40 ml of water, mix with loose gelatin. It is important to use room temperature liquid. If the water is hot, then lumps will immediately appear. Set aside gelatin, withstand the time indicated on the package.
2. Mix the raspberries with the remaining water, put on the stove, boil a couple of minutes after boiling the liquid.
3. Strain broth, grind the berries through the same sieve. Bones and films to throw away.
4. Add sugar to the raspberry broth, stir. In general, the amount of sugar and its sweetness can be adjusted at its discretion. Put a small pinch of vanilla, stir it again.
5. Gelatin at this point is already swollen. Just shift it to the hot mass, stir. If the base has already cooled, then put on the stove and heat it up a little over a small fire. All clots should dissolve.
6. Pour syrup with gelatin into 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 raspberry berries on top, decorate with a leaf of mint.
Raspberry jelly for winter without gelatin
The recipe for a bright and delicious preparation for the winter. For her, you can use the softest, crumpled berries, as well as the juice that has accumulated on the bottom. The main thing is to go through everything, take out the tainted raspberries. If the berries are no longer fresh, give the wine, then they can not be used for winter harvesting.
Ingredients
• 1 kg of raspberry;
• 100 g of water;
• 3 grams of citric acid;
• 1 kg of sugar.
Method of preparation
1. Put the berries in a saucepan, add sugar.
2. Pestle carefully 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 down 30 minutes. 4. Cool raspberry jam, rub through a sieve, remove all bones.
5. The resulting puree return to the plate.
6. Dissolve citric acid in water. Pour into the future jelly on the spoon, each time bringing to a boil. Boil another quarter of an hour.
7. While the mass is preparing, you need to steam the jars, scald with boiling water sealed covers.
8. Pour the jelly over the prepared jars, roll up, put in storage. In a cool place, the mass will become thicker.
Raspberry jelly for winter with gelatin
Of course, jelly without gelatin is very tasty, tender, but the consistency does not always work out exactly as it should. Typically, a treat just like confiture, it can even be smeared on bread. For those who want to cook a thicker raspberry jelly for the winter, this recipe is suitable.
Ingredients
• 1 kg of raspberry berries;
• 700 g of granulated sugar;
• 30 g of gelatin;
• 1 tsp. citric acid;
• 250 grams of water.
Method of preparation
1. To fill in with water gelatin, use 150 grams for now, for this amount of powder it will be quite enough. Set aside, let it stand and swell.
2. Transfer the berries to the pan, add granulated sugar, stir and mash for a little juice to juice. By adding gelatin, sugar is less than berries.
3. Put the raspberries on the stove, boil until soft. Since the berries themselves are very tender, ten minutes is enough.
4. Strain the liquid, wipe the rest of the berries. Ace extra to throw.
5. Screw the sweet mass on 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 jelly for another ten minutes, but now turn on the fire at the very minimum mode. To gurgle and actively boil the mass should not. Just warm up carefully.
8. prepare the jars in advance: steaming or roasting in the oven, heating in the microwave, pouring some water. Cover with boiling water.
9. Pour jelly while it is hot, liquid consistency.
10. Quickly roll up the jars, turn over. As soon as the raspberry delicacy has cooled, you can remove it for storage.
Raspberry and cream jelly
Variant of the most delicate jelly dessert, which is made with cream. Gelatin usual food, cream with fat content of 33%.
Ingredients
• 150 g raspberries;
• 200 ml of water for berries;
• 40 g sugar;
• 150 g of cream;
• 21 g of gelatin;
• 3 tbsp. l powdered sugar;
• 90 ml of water.
Method of preparation
1. Separate 14 grams of gelatin, pour 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 sugar.
3. Re-boil the raspberries, lay out the swollen 14 g of gelatin, stir and, after dissolving, remove from the fire.
4. Pour the raspberry syrup in portions, filling only half. Put in the fridge for an hour.
5. Beat the cream with the powder. To taste we put vanilla.
6. Melt 7 g of swollen gelatin. You can put in a water bath or slightly heated in a microwave. Pour in the cream, continuing to beat.
7. Put the cream on the raspberry jelly on top. You can squeeze through a pastry bag with a nozzle.
8. Put the dessert in the fridge for another 2-3 hours, let it completely harden.
Raspberry Jelly with Berries
Variant of tasty delicacy with whole berries inside. Dessert is also prepared on gelatin, but with raspberry juice. You can mix it with the juice of apples, oranges, other fruits or berries.
Ingredients
• 300 ml of raspberry juice;
• 150 g of berries;
• 15 g of gelatin;
• 2 tbsp. l Sahara;
• 30 ml of water.
Method of preparation
1. Mix water and gelatin, add 30 ml of juice, let the mixture swell.
2. Add sugar to the remaining juice, dissolve.
3. Berries to sort, wash and dry.
4. Melt the gelatin, combine with the juice.
5. Pour a layer of jelly into the mold, half the syrup should go. Send for 20 minutes in the freezer. Jelly will not freeze, but the top will harden a little.
6. Take out the form, spread out the berries of raspberry.
7. Spoon pour the raspberries on top. No need to add quickly, as the bottom layer is still not fully strengthened. Carefully pour out the remnants of the syrup, refrigerate for two hours.
Puff jelly from raspberry and orange
It is best to collect such jelly in wide glasses without a pattern. 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.
Method of preparation
1. Divide the gelatin in half, pour 30 ml of water into each part.
2. Boil the raspberries in a glass of water, wipe or simply squeeze the juice through gauze. Sugar to taste.
3. Add one portion of the gelatin to the hot raspberry, dissolve.
4. Pour into each glass 1.5-2 cm of raspberry broth. Put in the fridge.
5. Melt the second part of the gelatin. Connect with orange juice. If it is not sweet enough, you can add sugar.
6. Remove the raspberry jelly, which is 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 let them harden a little so that the liquids do not mix.
Raspberry Jelly - Tips and Tricks
• If there is gelatin in the plates, then its amount 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 to the puree or syrup. Soaked plates get out of the water, add to the total mass, dissolve.
• As with cooking jam, it is important to remove the froth that forms when boiling raspberries. This is especially true in the blanks for the winter. In the foam accumulates litter, air, it reduces the shelf life of a treat, spoils its appearance.
• Raspberry goes well with leaves of mint and lemon balm, you can add a few pieces of welding, but do not put in jars.
• In addition to gelatin, agar-agar can be used to thicken the mass, it is sold in confectioners' departments, the dosage is indicated on the package.
