Aromatic raspberry jam with whole berries is very popular in the cold period of colds. It is more convenient to use berry jelly as an independent dessert or decorating pastries, sandwiches, cakes.
Since raspberry is a berry with a low pectin content, it is necessary to additionally use any gelling component that contains it. This product can be found under various names in many shops in the spice section.
To prepare raspberry jelly for the winter, the amount of sugar is calculated for the resulting volume of juice. For raspberries, this ratio is 1: 1 (1 kilogram of sugar per liter of juice).
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Ingredients:
Raspberries - 3.5 kg
Sugar - 1 kg.
Zhelfix - 1 pack.
Lemon - 1 pc.
Course of action:
I am preparing the necessary set of products.
I went through the berries, put them in a colander and washed them under running water. She set aside the excess liquid to glass. A more gentle method of dipping raspberries in water can be used, but the integrity of the raspberries is not important in this recipe.
The berry self-collected in its area does not need rinsing.
Lightly crush the raspberries with a crush to make the juice stand out. Put it on low heat and bring to a boil.
This way more juice can be squeezed out.
Rubbed raspberries through a fine sieve. The volume of the resulting juice is 1.5 liters. I removed the remaining seeds. The container with the juice was put on low heat and boiled down to a volume of 1 liter.
By the way, instead of a sieve, you can use gauze folded in several layers. When boiling, it is more convenient to use wide dishes with low sides.
Pour gelatin mixed with a small amount of granulated sugar into the berry juice. Stir until completely dissolved.
I bring the juice to a boil over low heat and add sugar. Stir until completely dissolved and remove the resulting foam. Let it boil for 5 minutes, then set it aside until it cools completely.
When cooking over a fire, it is advisable to use a diffuser, then the sugar will not burn and the jelly will remain a beautiful color.
After complete cooling, put the container again on minimum heat. I bring the jelly to a boil and cook for 5 minutes, stirring occasionally. I repeat the procedure 3 to 5 times, depending on the desired thickness of the final product.
To make the jelly thicker, at the last stage of boiling, I add juice from one lemon.
Checking the final thickness of the jelly. I drip a drop onto a chilled saucer. Jelly does not spread, when pressed, it gathers in folds.
I pour it hot into prepared sterile jars and tighten the lids.
I turn it upside down and cover it with a blanket. I leave it until it cools completely. Jelly is stored in the same way as any jam.
Be sure to stock up on raspberry blanks for the winter to enjoy the taste of summer in winter.
Bon Appetit!
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