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 Raspberry jelly recipe 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 delicious and healthy dessert. It can be served with toasts, buns with butter, cookies, used in the manufacture of cakes, pastries. Preparing a wonderful raspberry dessert for the winter is quite simple.
Useful properties of raspberry jelly
Raspberry Jelly provides many nutrients to the diet. By adding it to your daily diet, you can invisibly strengthen your immunity without making any special efforts. You can put bright raspberry pieces of jelly on a buttered bun or toast, make sweet pastries or desserts based on it. The antiseptic properties of berries will protect against viral and colds during the cold season.
Herbal medicinal tea with raspberry jelly will help with colds:
- replenish the body with vitamins, microelements necessary to strengthen the body;
- will have a diaphoretic effect;
- will help to lower the temperature or keep it at the proper level.
Regular use will improve digestion, eliminate anemia, help normalize blood pressure, improve complexion, and much more.
How to make raspberry jelly
You can make raspberry jelly using different recipes. But for their implementation, you need to know some of the 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 the raspberry crop needs to be harvested from your site, this should be done in dry weather so that the berries are not wet, otherwise they will immediately turn into a viscous gruel;
- to get a jelly-like consistency without the addition of extraneous thickeners, sugar and berries should be taken in a 1: 1 ratio;
- when using gelling agents (gelatin and others), you can take less sugar.
Raspberry jelly recipes for the winter
There are different ways to preserve the raspberry crop 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 harvested berries, strain. Pour sugar into it, heat, bring to a boil. Remove the gas, pour a solution with a thickener into the juice, mix. Pour the finished raspberry jelly with gelatin into jars, close.
Raspberry jelly recipe for the winter without cooking
Ingredients:
- raspberries - 2 kg;
- sugar - 1.5 kg.
You can prepare raspberry jelly for the winter in a cold way, that is, without cooking. Strain clean, sorted berries to obtain juice through a multilayer gauze filter. Add 1.5 kg of sugar per liter of juice. Stir everything well until a homogeneous composition is obtained. Let the berry syrup stand for ten hours, and then swirl 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 transfer to an enamel pan. From the moment it boils, cook raspberry puree for 3 minutes. Wet fruits give their juice well and no need to add water. Grind the berries using a sieve. Use the remaining cake to prepare compote.
The resulting berry mass must be weighed. You should get 0.9 kg. Put a saucepan of raspberry juice on the fire and boil down to about 0.6 kg (35-40%). Put 600 g of sugar into the reduced mass, 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 dense crust on top. Then screw up the raspberry jelly with sterile clean, airtight lids.
Ingredients for another recipe:
- raspberry juice - 1 l;
- sugar - 1 kg.
At the initial stage of making raspberry jelly, you need to prepare the berries. They should be washed and placed on a sieve to get rid of excess liquid. When the raspberry mass dries up a little, transfer it to a saucepan. Next, cover the berries with water to the very tops, but no more. Cook the raspberry mass until tender.
Spread out on a sieve covered with several layers of gauze. The raspberry juice should drain. Add sugar to it and cook until the desired thickness. If raspberry jelly, falling in drops on 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. Squeeze out the raspberry juice with cheesecloth. Pour into a saucepan, dissolve sugar in it, put on fire. As it boils, reduce the heating to a minimum. At the end of the raspberry jelly boiling, which will last about 40 minutes, 2/3 of the original volume should remain. In the last step, quit citric acid.
To determine that raspberry jelly can be closed, it is worth using this method: if a drop that has fallen into cold water immediately curls into a ball, then you can proceed to pasteurization (20-30 minutes) and seaming. 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 varieties. It is a dietary product with low allergenicity. To cook 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 l of cold water and leave for some time to swell. Also dissolve citric acid for further introduction in jelly. Mix 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 for the same amount of time, adding citric acid. Add swollen gelatin, stir well. Turn off the fire at the moment of boiling. Pour the finished product while still hot into storage containers, seal them hermetically.
Ingredients for another recipe:
- yellow raspberry (juice) - 0.2 l;
- pink or white currant (juice) - 0.6 l;
- sugar - 950 g.
Squeezed juices, raspberry and currant, mix together. Dissolve sugar in them without heating. This can take at least half an hour. Arrange in small, clean jars with hermetically sealed screw caps.
Red raspberry jelly with agar-agar
Agar agar is a vegetable 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 calorie content;
- 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 prepared on the basis of agar-agar are healthy and tasty. It is insoluble in cold water. It must be added to hot dishes with a temperature of +90 degrees.
The technology for making jelly is something like this:
- Dissolve agar-agar in liquid (juice), let it swell and raise the temperature of the solution to +100. The powder must completely dissolve;
- take the approximate proportions of 1 tsp. 1 glass of liquid;
- cool under natural conditions or in the refrigerator.
The gelling ability of agar-agar is much stronger than that of gelatin. It hardens very quickly and it happens even at a temperature of + 35-40 degrees. Has a more delicate, imperceptible 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 a thick, pulpy raspberry juice.
Soak agar-agar in a second cup of cold water, to which add sugar, for ¼ hour. Put the pot with the solution on the fire and boil for 1/2 minute. Then combine it with juice and bring to a boil again, turn off immediately.
Raspberry jelly with pectin
Pectin is a gelling agent obtained from plant sources, primarily the peel of citrus fruits, apple or beet cake. In the food industry, it is designated as E440. Used for preserves, jams, baked goods, drinks and other food products.
It looks like a light gray, yellow or brown powder. It is a water-soluble fiber. Has the ability to create clear gels. But unlike gelatin, it is used only for making jelly with a large amount of sugar, which contributes to 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 food for a healthy gastrointestinal tract
- removes harmful substances from the body through the digestive tract;
- lowers cholesterol, blood glucose levels;
- relieves symptoms of diarrhea;
- reduces the feeling of hunger;
- benefits the joints;
- prevents the appearance of tumors in the intestines.
The disadvantages include the increased allergenicity of pectin prepared from citrus fruits. Also, pectin additives 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 raspberries are from their own garden, growing away from dusty roads, they do not need to be washed. But berries purchased on the market are best exposed to the cleansing action of water. Then, to get rid of excess moisture, transfer the raspberries to a colander.
Send the berry mass to a bowl or pan, where, when heated, it instantly acquires a liquid consistency. Boil for 5 minutes and pass through a sieve, separating the bones from the juicy liquid pulp.
Enter pectin as follows:
- cool the raspberry mass to +50 degrees;
- dissolve pectin in water or mix it with sugar (3-4 tablespoons);
- add, pour into a saucepan with juice.
If pectin is immediately added to the hot raspberry mass without preliminary preparation, it can curl up into lumps. Then some of its amount will be lost and the raspberry jelly will be liquid.
Calorie content
The calorie content of raspberry jelly is quite high due to its high sugar content.It ranges from 300-400 kcal / 100 g. Indicators vary depending on the ingredients and their quantity.
If you wish, you can make raspberry jelly, the calorie content of which will be much less. In our time, such recipes are used not only by diabetics, people suffering from obesity, but also by everyone who monitors their health. In dietary raspberry jelly, instead of sugar, one of the sugar substitutes is used, which is sold in a pharmacy or supermarket chain, health food stores.
Terms and conditions of storage
Raspberry jelly made without boiling is best kept in the refrigerator. The shelf life of such blanks is much shorter than that of conventional preservation, only 1-3 months. Raspberry jelly, closed in accordance with all the rules of conservation, will be stored much longer, all year round. And the conditions for its storage will be simpler and more unpretentious. It is enough to send raspberry jelly on a shelf in a pantry, basement or kitchen cabinet so that it will stand all winter and even wait for the next harvest.
Conclusion
Raspberry jelly will not only give incredible taste sensations and excellent mood, but also saturate the body with useful substances. It is not difficult to prepare it even for a novice housewife.
