Raspberry jelly - a delicious preparation for the winter from berries

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Raspberry jelly - a delicious preparation for the winter of berries. The recipe involves the use of gelling sugar. This is an easy way to harvest fresh berries, which does not require much time and effort, but the result exceeds all expectations. Raspberry is an acidic berry, so it is quite difficult to achieve a thick jelly consistency with simple methods. Modern technologies come to the rescue - gelling sugar. A little effort and get a few cans of bright scarlet and thick jam, very tasty and fragrant, also without stones. This jelly will perfectly complement an ice cream dessert or whipped cream. It can be used for a layer of biscuit cakes in the preparation of homemade cakes.

Time for preparing: 35 minutes
Amount: 3 cans of 0.5 L each

Raspberry Jelly Ingredients

1.5 kg of fresh raspberries;
1 kg of gelling sugar.

Method for making raspberry jelly

So, on a dry day, preferably in the early morning, pick berries, put them on a cloth. If juice is secreted, it is absorbed into the tissue and the berries are not soaked. Grandmother always left small chintz patches for harvesting. Naturally, such rags are disposable, so it is better to use boiled old sheets and diapers.

We sort out the crop, remove the spoiled berries, stalks and leaves, pour into a deep pan with a thick bottom.

If raspberry is affected by pests, most often it is the raspberry beetle larvae, do not be upset. Prepare a solution - 2 teaspoons of table salt per 1 liter of cold water. We put the berries in the brine for 20 minutes, during which time the larvae will float to the surface, you just need to carefully collect them with a spoon, and discard the berries on a sieve.

We cover the pan with a lid, put it on a small fire, steam for about 8-10 minutes. During this time, raspberries will turn into mashed potatoes. Then bring the mashed potatoes to a boil, boil for 5 minutes.

Take a large sieve. Wipe the steamed mashed potatoes through a sieve with a tablespoon. Wipe thoroughly, only the seeds and very little pulp should remain in the sieve.

Since small grains still creep through the cells of a large sieve under pressure, the resulting mass for jelly needs to be filtered. So, take a fine sieve, filter.

Pour raspberry syrup into a saucepan, add gelling sugar, mix.

Boil jelly for 3-4 minutes, shake the stewpan so that the foam gathers in the center. Remove the foam with a clean spoon.

Banks for the preparation of my jelly in a warm solution of baking soda, rinse with running water and boiling water. We put the lids in boiling water for several minutes. We dry the lids and cans in the oven at a temperature of about 100 degrees Celsius.

Pour hot raspberry jelly into jars. While the mass is hot, it will be quite liquid, the jelly begins to thicken as it cools.

It is impossible to close the jars with a hot mass of raspberry jelly with lids, you need to wait until the contents have completely cooled. While cooling, cover the blanks with a clean towel.