Many people love homemade jelly for the winter since childhood much more than simple jam. And no wonder – it’s a full-fledged dessert. It can be served with tea or with pancakes and pancakes – as you like. In the end, it’s just delicious. We have collected for you a selection of the best raspberry jelly recipes!
1. Raspberry jelly with gelling sugar
This is a special sugar for such blanks – very convenient.
You will need: 2 kg raspberries, 1 kg sugar, 1 kg gelling sugar.
Cooking: Mash the raspberries with a crush, bring to a boil and boil for 15 minutes over low heat. Strain the workpiece through cheesecloth or rub through a sieve to remove the bones. Add both types of sugar to the raspberry puree, stir until dissolved and boil for another 8-10 minutes. Roll the jelly into sterile jars.
2. Raspberry jelly without gelatin
No additives are needed here. The jelly will thicken due to the natural properties of the berry.
You will need: 500 g raspberries, 250 g sugar, 50 ml water.
Cooking: Add water to the raspberries, bring to a boil, boil for a couple of minutes and rub through a sieve. Add sugar to the puree, bring to a boil and boil for 3 minutes. Cool and boil the workpiece for another 3 minutes, and then roll it into sterile jars.
3. Five-minute raspberry jelly
The five-minute cooking technology is good just because the jelly then freezes better.
You will need: 1 kg raspberries, 400 g sugar, 80 ml water.
Cooking: Add water to the raspberries, boil for a couple of minutes and rub through a sieve. Mix puree with sugar and boil for 5 minutes. Let the workpiece cool completely and boil for another 5 minutes. Cool again and boil for 5 minutes, and roll the jelly into sterile jars.
4. Thick raspberry jelly
For such a dessert, you will have to boil the raspberries longer.
You will need: 800 g raspberries, 400 g sugar, 500 ml water.
Cooking: Mash the raspberries with a crush, add water and boil after boiling for 10 minutes. Cool, rub the workpiece through a sieve and mix with sugar. Bring the raspberries to a boil and cook for about half an hour over low heat to reduce them by a third. Roll up in sterile jars.
5. Raspberry pitted jelly
It takes time to get rid of raspberry seeds. But if they don’t bother you, you can leave them.
You will need: 1 kg raspberries, 800 g sugar.
Cooking: Sprinkle raspberries with sugar and leave for a couple of hours. Bring it to a boil and boil for 5 minutes. Let the workpiece cool, grind it with a blender and boil it again until it thickens. Roll the jelly into sterile jars.
6. Raspberry jelly without cooking
To thicken the workpiece without cooking, you will need to add gelatin.
You will need: 600 g raspberries, 70 ml water, 30 g gelatin, 300 g sugar.
Cooking: Grind the raspberries with a blender and rub through a sieve. Dissolve gelatin in water according to instructions. Add sugar and gelatin to raspberry juice, mix until dissolved and roll the workpiece into sterile jars.
7. Raspberry jelly with citric acid
This jelly is better stored and pleases with a light citrus note.
You will need: 2 kg of raspberries, 1 kg of sugar, 100 ml of water, 1 pinch of citric acid.
Cooking: Mash the raspberries with a crush, add water, bring to a boil and boil for 5 minutes. Pour the mass through a sieve and add sugar to the puree. Bring to a boil and cook the jelly for about 40-45 minutes over low heat until thick. Add citric acid and roll the jelly into sterile jars.
8. Raspberry jelly with gelatin
Gelatin is a guaranteed way to get thick jelly from any berry.
You will need: 1 kg raspberries, 1.5 kg sugar, 5 g gelatin, 300 ml water, 6 g citric acid.
Cooking: Dissolve gelatin in water according to instructions. Pour raspberries with sugar, add the remaining water, bring everything to a boil and boil for half an hour, stirring. Add gelatin and citric acid, and boil for another 15 minutes. Roll the jelly into sterile jars.
9. Raspberry jelly with agar-agar
Another great natural thickener is agar-agar.
You will need: 1 l grated pitted raspberries, 200 g sugar, 200 ml water, 4 tsp. agar-agar.
Cooking: Mix agar-agar with water and sugar, and bring to a boil over medium heat. Pour raspberry puree into this mass, mix and boil for 15 minutes, stirring constantly. Roll the jelly into sterile jars.
10. Raspberry jelly with gelfix
Gelfix is a ready-made gelling base for culinary needs. Here you need a ratio of 2: 1.
You will need: 1.5 kg of raspberries, 0.5 kg of sugar, 1 pack of gelfix.
Cooking: Sort the raspberries, chop them in a blender and rub through a sieve. Bring puree to a boil. Mix gelfix and two tablespoons of sugar, and gently fold into puree, stirring. Then add the rest of the sugar, boil all 3 minutes after boiling again and roll the jelly into sterile jars.
11. Raspberry and currant jelly
Optionally, you can add another cup of white currant for fullness.
You will need: 4 cups raspberries, 3 cups red currants, 2 cups black currants, 1 kg sugar.
Cooking: Grind raspberries with currants with a blender and squeeze through cheesecloth from seeds and cake. Add sugar to this juice, bring to a boil and boil everything over low heat until the workpiece thickens. Pour the jelly into sterile jars.
12. Raspberry jelly with pectin
Pectin is naturally found in raspberries, so we’re just going to boost the effect.
You will need: 2 kg raspberries, 1.5 kg sugar, 2 tbsp. powdered sugar, 2 tbsp. pectin.
Cooking: Sprinkle raspberries with sugar, leave overnight, and then mash with a crush. Bring to a boil, boil for about 10 minutes and, if desired, rub the mass through a sieve. Bring to a boil again and add powdered sugar mixed with pectin. Pour them in a thin stream, constantly stirring. Boil the jelly for another 3 minutes, stirring, and roll into sterile jars.
13. Raspberry and apple jelly
Apples are a good addition to jelly blanks because of the pectin in their composition.
You will need: 500 g raspberries, 500 g apples, 400 g sugar, 50 ml water.
Cooking: Peel and cut apples, pour in water, boil for a couple of minutes until soft and chop with a blender. Grind the raspberries in a convenient way and rub through a sieve from the seeds. Mix with applesauce and sugar, bring the mass to a boil and boil for 25-30 minutes over low heat. Roll the jelly into sterile jars.
14. Raspberry jelly with vodka
For a change, you can add a couple of handfuls of red currants or other berries.
You will need: 600-700 g raspberries, 500 g sugar, 100 ml water, 25 ml vodka.
Cooking: Mix raspberries with water, bring to a boil, boil for 4 minutes and rub through a sieve. Add vodka and sugar, bring everything back to a boil and boil for 3 minutes. Roll the jelly into sterile jars.
15. Raspberry and strawberry jelly
Even more fragrant than jelly from one type of berry!
You will need: 1 kg raspberries, 500 g strawberries, 800 g sugar, 0.25 tsp. citric acid.
Cooking: Grind the strawberries in a blender, and mash the raspberries with a crush. Bring everything to a boil, boil for 5 minutes and rub through a sieve. Add sugar to the workpiece, bring to a boil again, add citric acid and boil the jelly for 20-30 minutes over low heat. Roll it up in sterile jars.