A simple recipe for making jelly from raspberries for the winter
So, you collected a big harvest of raspberries. How to keep it for the winter? The ideal way is to prepare jam or jelly from fresh berries. Such a preparation can be done literally in half an hour.
How to make jelly from raspberry for the winter?
If you have a juicer, your work will be much easier. If it's not there, you'll have to rub the raspberries through the sieve by hand and squeeze the juice.
In any case, as soon as you receive it, you should measure its quantity and then add exactly the same amount of sugar.
The simplest recipe for jelly from raspberries for the winterlooks like that. Take fresh berry juice and sugar in a ratio of 1: 1. Mix the two ingredients and boil the ingredients. Cook on low heat for 10 minutes. After this, the product must be poured into cans and cooled. A more detailed recipe is listed below.
What is important to know
Use only freshly squeezed raspberry juice toMake jelly from raspberry for the winter without pectin. If you take frozen, it will not thicken, and you will get a crimson syrup. A fresh berry contains pectin in its composition, so additional thickeners will not be needed.
You need the following ingredients:
- 5 glasses of freshly squeezed raspberry juice.
- 5 glasses (or 1 kg) of sugar.
How to do it?
In a dry saucepan, combine the raspberry juice and sugar. Preheat it over medium heat, stirring frequently until the sugar melts.
Increase the heat to high and bring the mixture tostrong boiling. This means that the liquid continues to boil, even when you mix it. Boil for 10-15 minutes, or until the mixture reaches a temperature of 101 ° C, often stirring and collecting foam on top.
Pour the jelly from raspberry for the winter into clean jars, cover and cool to room temperature. Keep preferably in the refrigerator.
Preparation of dishes
You should sterilize the cans by washing them in a soapywater and then dipping in boiling water in a large saucepan. Be sure to put a metal stand 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 covers and rings in boiling water and turn off the fire. Do not boil them, as this reduces the quality of the sealing rubber.
Jelly from raspberry for the winter: step by step instruction on canning
Pour the jam into sterile jars, leavingfree edge about 1 cm on top. Run the knife along the inside edges of the jar to remove air bubbles. Be careful, you should not touch the bottom of the jar when using metal utensils.
Clean the edges of the can with a wet cloth or paper towel. Place the covers and tighten the ring around them, but not too tight.
Place the jars in boiling water in a large saucepanwith a stand at the bottom. Make sure that the jars are covered with at least 10 cm of water. Boil for 10 minutes, then turn off the heat and leave them in a saucepan for five minutes before transferring them to the cooling rack.
When the cans cool down, you must turn them upside down to make sure they are tight. If done correctly, they can be stored in the pantry for up to 1 year.
The second option
The above recipe for jelly from raspberries for winter is not the only one. You can prepare the jam in another way by adding lemon juice to it. What you need:
- 1.5 kg of raspberry.
- 1.5 cups of water.
- 2 tablespoons fresh lemon juice.
- Large salt.
How to do it?
Mix berries and water in a saucepan. Bring to a boil, reduce the heat and cook, from time to time, stirring intensely with a wooden spatula, until the raspberry becomes very soft. It will take 10 to 15 minutes. Transfer the mixture into a fine sieve, placed over the heat-resistant bowl. Let the juice drain without pressing on the berries for 4 hours. The resulting juice strain through a sieve lined with damp gauze. You should have 3 to 4 glasses.
In a large dry saucepan, bring the juice to a boil. Add 3/4 cup sugar to each glass of juice. Put the lemon juice and salt (1/4 teaspoon of tea). Reapply to boil and cook, stirring frequently, from 8 to 12 minutes. To check if jelly is ready, dip a large metal spoon into it, lift it horizontally over the pan and allow the mixture to drain back. The product is ready when the mixture is slightly thickened, and its drops will slowly flow down the spoon. Be sure to remove all the foam on top.
You can store the jelly in the refrigerator in any dish for up to 1 month or in a sterilized jar for up to 1 year.
Variant of forest raspberry
You can also make jelly from raspberries for the winter,taking a forest fruit. It has a specific taste and aroma, which distinguishes it from garden culture. But at the same time, keep in mind that the color is darker, and the beautiful crystal-red jelly will not come out of it. What you need:
- 3 cups of ready berry juice (about one and a half kg of fresh berries).
- 1/4 cup of lemon juice.
- 100 grams of liquid fruit pectin.
- 5 glasses of sugar.
How to cook this?
It's a jelly-five-minute raspberry frost for the winter. First, stir the forest raspberries with a wooden spatula, dividing it into small batches. Fold the resulting mashed potatoes in a moistened pouch of several layers of moistened gauze. Allow the juice to drain without interfering with the process for at least 2 hours (or better left overnight). Try to avoid squeezing the bag, because otherwise the juice will not be very high quality.
Pour the resulting juice into a saucepan, mix withsugar and boil. Make sure that the sugar has completely dissolved, and only then pour in pectin and lemon juice. Cook over medium heat for five minutes, then spread over sterilized jars.
Strange as it may sound, but pepper really revives the sweet taste and aroma of raspberry. To prepare such an unusual treat, you will need:
- 1 cup of raspberry juice (you can prepare it by any method described above).
- 1/2 pod of sweet bell pepper, chopped.
- 1/4 of jalapeno pepper, finely chopped.
- 3 glasses of white sugar.
- 3/4 cup of apple cider vinegar.
- 60 grams of liquid pectin.
How to cook this?
First of all, you should sterilize jars and lids by immersing them in boiling water for at least 5 minutes. Keep them hot until ready for use.
In a saucepan, combine raspberries, sweet peppers andjalapenos with sugar and vinegar. Bring the mixture to a boil over medium heat, and then boil on a strong one for 1 minute. Remove the pan from the heat and let stand for 5 minutes.
Add liquid pectin to the mixture and run itthrough any filter to remove pieces of pepper. Place the jelly from raspberry for the winter in sterilized jars, close the lids and check for leaks. Store in a cool and dark place. After opening the jars, place the product in the refrigerator.
In any of the above recipes, you canuse both red and yellow raspberries, or a mixture thereof. The taste of the product is not affected, but the appearance of the jelly when using yellow berries will not be so beautiful.