Raspberry jelly raspberry jelly recipe. Simple step-by-step recipes for making raspberry jelly for the winter

A cup of fragrant tea and a fresh bun spread with raspberry jelly - both children and adults will be happy to eat such a breakfast. The dessert has an amazing taste and aroma, and thanks to the gentle cooking technology, it saves weight. useful properties for which we appreciate garden berries so much. There are dozens of recipes - from pureed raspberries and simply chopped, with a gelatinous consistency and a thicker, jam-like consistency, paired with other berries, such as red currants.

Raspberries - a source of vitamins, an excellent prophylactic against winter colds

Preparation of ingredients and rules for making jelly

The main component of raspberry jelly is, of course, the berry itself. In order for the finished product to turn out thick, transparent, fragrant, retain a bright saturated color, the quality of the raw materials and the rules for its heat treatment are important. A few words about this.

What should be a raspberry?

Ripe, but not overripe, with a small amount of unripe fruit. They have more pectin, and therefore gelling properties are higher.

Without stalks, pests, rot. It is better to follow this during the collection, so as not to “disturb” the fragile berries once again.

If you don’t know the origin of raspberries (buy on the market), before cooking, it is better to rinse it under running water, put it in a colander, and let it drain.

Advice! No matter how large and attractive the garden raspberry is, in terms of aroma it cannot be compared with the plain-looking forest relative. If possible, make a few jars of wild raspberry jelly for testing - homemade people will appreciate the recipe for an unusual treat.

Pay attention to the rules for the heat treatment of berries. Knowing them, you will not digest jelly, fix the desired density, raspberry taste and aroma, and extend the shelf life of the blanks.

The duration of cooking juice with sugar should not exceed 30 minutes. Next comes the destruction of useful substances, the mass darkens, the taste of the product worsens.

In order not to increase the cooking time, but to obtain a thick gelatinous consistency, gelling agents (gelatin, pectin) are added.

Pectin is also used if the amount of sugar is reduced (it plays the role of a thickener).

The less jelly is boiled, the more useful components remain in the workpiece. In this case, the finished product must be pasteurized (temperature - 85–90 ⁰ С, time for liter dishes - 10 minutes).

If pectin is not used, in raspberry jelly, most recipes advise adding citric acid. It will set off the sweet taste of berries, will not allow the workpiece to sugar during storage.

Several proven recipes

Many housewives switch to making jellies and jams, because it is easier compared to jams, they are preferred by children. Europeans, on the other hand, do not imagine breakfast without toasts with a sweet treat.

Raspberry juice jelly with pulp

Traditional raspberry jelly is prepared according to classic recipe. For 1 kg of berries take the same amount of sugar, 100-120 g of water, 2-3 g of citric acid. The step by step cooking process is as follows.

Prepared raspberries are kneaded or crushed with a blender, water and sugar are added, and brought to a boil.

Stirring and constantly removing the foam, cook over low heat for half an hour.

The finished mass is slightly cooled and ground through a fine sieve to separate the seeds and obtain a uniform structure.

The mashed juice, boiled with sugar, is put on fire again, citric acid dissolved in a tablespoon of water is added, boiled for 2-3 minutes.

Hot jelly is poured into sterile dishes, hermetically sealed and cooled without turning the jars over.

Advice! Jelly is considered ready if the formation of foam noticeably decreases, it does not diverge along the edges of the pan, and a drop of syrup does not spread on the glass or plate after cooling.

Raspberry jam

You can cook raspberry jelly without separating the seeds - this recipe for the winter will appeal to those who are short of time and not so scrupulous in terms of compliance classic recipe. Raspberry seeds are smaller than strawberries, they do not affect the texture too much and do not impair the taste. On the contrary, thanks to the “cake”, the confiture will turn out to be thicker, similar to jam. The cooking technology is the same as in the above recipe, only without rubbing through a sieve.

Recipe with gelatin or pectin

Many people prefer to make raspberry jelly with gelatin. In this case, a gelatinous consistency is achieved due to a thickener, in addition to gelatin, it can be pectin, agar-agar, jamfix. The cooking process is significantly reduced (up to 10-15 minutes), vitamins and biologically active compounds are better preserved, sugar can be put less than the norm.

In the case of using gelatin (40–50 g per 1 kg of raspberries), it is pre-soaked in 100–150 g of cold boiled water, then heated until completely dissolved, filtered. Pectin-based thickeners are used according to the instructions.

Raspberries are kneaded, half a glass of water is added, boiled for 2-3 minutes, and then rubbed through a sieve. Sugar, a thickener are added to the mixture and boiled over low heat for 10-15 minutes. Hot packed in jars and corked.

Proportions: 1 kg of berries, 0.7–1 kg of sugar, 100–150 g of water, 40–50 g of gelatin (pectin).

With red currant juice

Instead of gelatin and water, you can use redcurrant juice. For 1 kg of berries you will need 250-300 g of juice. It will add the necessary acid, act as a thickener.

Chopped raspberries with sugar and red currant juice are evaporated for 30 minutes, then rubbed. Then bring to a boil and pour into sterilized jars.

Seedless raspberry jelly:

Foreword

In addition to simple jam with sugar from berries, you can make many interesting preparations. So that every mood has its own dessert, we have collected several original recipes from raspberries.

Required Ingredients

Raspberries and our health

An important factor that affects human health is the receipt by the body of a complete set of vitamins throughout the year. To fill the lack of nutrients in cold times, as well as just to please yourself will help. In addition to the usual jam for us, you can make many more types of preservation. In this article, we will focus on culinary experiments with gelatin.

Raspberry is a perennial shrub, it can reach a height of one and a half meters and fully exists both in the wild and in cultivated gardens. Raspberries give the most fruits in August, although a lot depends on the weather. Sometimes, very close to the bush, there are already ripened berries and just appeared flowers at the same time. Garden plants are much larger than wild ones, which directly affects the quality of the crop. Raspberries are included in the diet of most forest animals, so finding it in your yard is much easier than in an uncultivated natural environment.

Berries collected in the garden contain a total of about 12% fructose, glucose and sucrose. That is why the fruits have such a sweet and pleasant taste. Also, the berries contain approximately 4-6% fiber, 1% pectin. Much less is occupied by microelements that take part in most processes of the human body. The vitamins rich in berries include C, B1, B2, PP. In addition to them, the fruits contain provitamin A, folic and salicylic acids - the latter is actively involved in the treatment of seasonal colds.

Raspberry jelly - simple, tasty and healthy

There are many different recipes, all of them are not particularly difficult and can satisfy any preference. Moreover, a gelatinous dessert does not have to be made with gelatin, raspberry jelly is obtained from its own juice and pectin. Such a delicacy is perfect for children, unlike a store-bought product, it will not contain preservatives, flavors and other undesirable substances.

A jelly-like sweet treat can act as a dessert on festive table, so it is convenient to cook it right on the eve of the celebration. If the goal is to preserve the product for a long time, longer, but not difficult culinary procedures will be required. Next, we will talk about the main recipes, both with and without gelatin.

Delicious jam using gelatin

Do you want to keep the appetizing fresh berries for a long time? Then use the recipes for raspberry jam with gelatin. For example, popular jams can be made with this ingredient, as it makes the consistency of the berry mass more gelatinous. It should not be forgotten that the heat treatment time of such jam is significantly reduced, and this allows you to keep the beneficial substances in it as much as possible.

To make jam, you need to take 1 kg of fresh raspberries, 1.5 kg of sugar, 0.3 l of water, 5 g of gelatin, 5–10 g of citric acid. We dilute the gelatin with water at room temperature (about 20-25 ° C), you can always find the proportions on the package, and leave it for a while to swell. Cover the berries with sugar and add water to them. Boil the resulting mass, boil over low heat for 25-30 minutes, stirring constantly. Add swollen gelatin and citric acid to the berries, cook for 15 minutes, not forgetting to stir. Pour the finished jam into pre-sterilized jars, roll them up, put them upside down to cool. After a day, we hide the jam in a dark place with a low temperature.

To avoid burning and thereby spoil the food, it is necessary to use enamelware for cooking.

For lovers of experiments, there is a spicy recipe for raspberry jam with the addition of liquor or cognac. To do this, take 1 kg of berries, 0.8 kg of sugar and 50 g of liquor, beat it all until puree is formed. 1 st. l. dissolve gelatin with water and set aside to swell. We send berry puree to water bath, boil and cook for another 7 minutes. Then set aside, add the swollen gelatin and mix thoroughly. We pour the jam into storage containers, and it can be kept without seaming, however, only in a cool place with a temperature not exceeding 5 ° C.

If you want to achieve a softer consistency of jam, you should use the pitted jam recipe. 1 kg of raspberries should be poured with 1-2 glasses of water and placed on a small fire, after boiling, cook for 20 minutes, removing the foam. Then you should remove the raspberries from the stove, let them cool, and then strain through a sieve or cheesecloth, so we get rid of the seeds. Next, add 1.3 kg of sugar to the raspberry mixture, mix and return to the fire. Add pre-soaked gelatin - 4 g, lemon juice to taste to the boiling mass and cook slowly for 10 minutes. Ready jam will only need to be poured into jars and twisted.

Keep raspberry jam in small containers, as it can dry out within a short time after opening. To maintain the stickiness of the jam, do not shake and beat it, but only mix gently. You need to pick up raspberry mixtures from a jar with a dry, clean spoon so that sugaring and fermentation processes do not occur.

Like fresh raspberries, raspberry jam and jelly can be both a separate dish and a great addition to desserts, pie fillings, cake decorations. And the combination of taste with the presence of many vitamins and minerals makes this berry indispensable in the arsenal of every caring mother or grandmother.

How to make delicious jelly without a thickener?

In fact, there is a way to make raspberry jam with a jelly-like consistency with little to no additional ingredients. To do this, we need 2 kg of fresh berries, 1 kg of sugar and 0.25 liters of water. Pour the fruits into a saucepan, pour them with a glass of water and place on a slow fire. Close the top, cook until all the berries release their juice. Then we set aside from the burner and wait for the mass to cool. To speed up the process, we can place the vessel in a bathtub or other huge container of cold water.

Now that the temperature of the mass has dropped to room temperature or lower, you need to carefully ceiling the contents. We strain the juice with a colander and gauze, discard the squeezed fruits away. Weigh the resulting drink. Weight must be known in order to further determine the level of syrup digestion . It is necessary to reduce the weight of the juice by 40% of the received. That is, if after squeezing 1 kg is obtained, it should be boiled to a final result weighing 0.6 kg. This will result in complete solidification of the syrup and its dense jelly-like consistency.

If we took 2 kg of fruit, we get about 1.6 kg of juice, which must be brought to 1 kg during the boiling process. Add the same amount of sugar - in this case 1 kg. We stir it in the main mass, cook everything together in two more sets of 5-10 minutes, each time cooling to room temperature. After that, pour the resulting syrup into jars up to 0.5 liters and leave them for a day (or two) until completely solidified. We roll up the jelly and store it in the pantry until a convenient occasion.

Appetizing raspberry desserts

These recipes are suitable for hostesses who want to please guests with an original raspberry dessert, and it’s enough to get down to business even in the morning to be in time for the feast. You need 0.5 liters of water, 0.1 kg of fresh or, 15 g of sugar and 15 g of gelatin. Cooking time is only 1 hour 30 minutes. Pour one half of the water into a container and put it on fire, immediately after boiling, pour sugar and berries into it, cook for about 20 minutes. We slightly heat the other part of the water and dissolve the gelatin in it. Remove the broth from the fire, carefully filter it and, stirring gently, pour the diluted gelatin into it. Pour the resulting liquid into molds and place them in the refrigerator until completely thickened. Ready jelly can be decorated with fresh berries.

The second recipe will require 0.25 liters of cold boiled water, 0.25 liters of raspberry jam, 15 g of gelatin, a pinch of vanillin. Cooking time - 1 hour. Pour the gelatin with half the water and leave it for 30 minutes. With the second half, mix the jam and filter the resulting mass through a strainer. Boil this syrup and remove. Pour the gelatin solution into the raspberry mass and return everything to the stove until it boils again, do not forget to stir. Immediately remove from heat, let cool and pour into molds, after which we put in a cold place until completely solidified. Let's enjoy the masterpiece with our guests!

So, you have harvested a large crop of raspberries. How to save it for the winter? The ideal way is to make jam or jelly from fresh berries. Such a preparation can be done in just half an hour.

How to make raspberry jelly for the winter?

If you have a juicer, your job will be much easier. If it is not there, you will have to grind the raspberries through a sieve by hand and squeeze the juice.

In any case, as soon as you get it, you should measure its amount and then add exactly the same amount of sugar.

The easiest raspberry jelly recipe for the winter looks like this. Take fresh berry juice and sugar in a 1:1 ratio. Mix the two ingredients and boil the composition. Cook on minimum heat for 10 minutes. After that, the product must be poured into jars and cooled. More detailed recipe listed below.

What is important to know

Use only freshly squeezed raspberry juice to make raspberries for the winter without pectin. If you take a frozen one, it will not thicken, and you will get a fresh berry contains pectin in its composition, so additional thickeners are not needed.

You need the following ingredients:

• 5 glasses of freshly squeezed raspberry juice.
• 5 cups (or 1 kg) sugar.

How to do it?

In a dry saucepan, combine raspberry juice and sugar. Heat it over medium heat, stirring frequently, until the sugar has melted.

Increase the heat to high and bring the mixture to a strong boil. This means that the liquid continues to boil even when you stir it. Boil for 10-15 minutes, or until the mixture reaches 101°C, stirring frequently and collecting foam from the top.

Pour winter raspberry jelly into clean jars, cover and cool to room temperature. Store preferably in the refrigerator.

Preparing dishes

You should sterilize the jars by washing them in soapy water and then placing them in boiling water in a large pot. Be sure to put a metal coaster 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 lids and rings in the boiling water and turn off the heat. Do not boil them, as this reduces the quality of the sealing rubber.

Raspberry jelly for the winter: step by step instructions for canning

Pour the jam into sterile jars, leaving a free edge about 1 cm on top. Run a knife along the inside edges of the jar to remove any air bubbles. Be careful not to touch the bottom of the jar when using metal utensils.

Clean the edges of the jar with a wet cloth or paper towel. Place the lids and tighten the ring around them, but not too tight.

Place jars in boiling water large saucepan with a stand at the bottom. Make sure the jars are covered with at least 10 cm of water. Boil for 10 minutes, then turn off the heat and leave them in the pot for five minutes before transferring them to a cooling rack.

When the jars are cool, you should turn them upside down to make sure they are sealed. If done correctly, they can be stored in the pantry for up to 1 year.

Second option

The above recipe for raspberry jelly for the winter is far from the only one. You can also make jam in another way by adding lemon juice to it. What you need:

• 1.5 kg of raspberries.
• 1.5 cups of water.
• Sugar.
• 2 tablespoons fresh lemon juice.
• Coarse salt.

How to do it?

Combine berries and water in a saucepan. Bring to a boil, reduce heat and simmer, stirring occasionally with a wooden spatula, until the raspberries are very soft. This will take 10 to 15 minutes. Transfer the mixture to a fine sieve set over a heatproof bowl. Let the juice drain without pressing on the berries for 4 hours. Strain the resulting juice through a sieve lined with damp gauze. You should have 3 to 4 glasses.

Bring the juice to a boil in a large dry saucepan. Add 3/4 cup sugar for every glass of juice. Put lemon juice and salt (1/4 teaspoon). Bring to a boil again and cook, stirring frequently, 8 to 12 minutes. To check if the jelly is done, dip a large metal spoon into it, lift it horizontally over the pan, and let the mixture drip back. The product is ready when the mixture thickens slightly, and its drops will slowly flow down the spoon. Be sure to skim off any foam on top.

You can store the resulting jelly in the refrigerator in any container for up to 1 month or in a sterilized jar for up to 1 year.

Wild raspberry variant

You can also make raspberry jelly for the winter by taking it. It has a specific taste and aroma that distinguishes it from a garden crop. But at the same time, keep in mind that her color is darker, and a beautiful crystal red jelly will not come out of her. What you need:

• 3 cups of ready-made berry juice (about one and a half kg of fresh berries).
• 1/4 cup lemon juice.
• 100 grams of liquid fruit pectin.
• 5 cups of sugar.

How to cook it?

This is a five-minute raspberry jelly for the winter. First, mash the wild raspberries with a wooden spatula, dividing them into small batches. Fold the resulting puree into a moistened bag of several layers of moistened gauze. Allow the juice to drain without interfering with the process for at least 2 hours (or better, leave it overnight). Try to avoid squeezing the bag, otherwise the juice will not be of very high quality.

Pour the resulting juice into a saucepan, mix with sugar and boil. Make sure that the sugar is completely dissolved, and only after that pour in the pectin and lemon juice. Boil over medium heat for five minutes, then arrange in sterilized jars.

Spicy variant

As strange as it may sound, pepper really brings the sweet flavor and aroma of raspberries to life. To prepare such an unusual delicacy, you will need:

• 1 cup raspberry juice (you can use any of the methods above)
• 1/2 sweet pod bell pepper, chopped.
• 1/4 jalapeno pepper, finely chopped
• 3 cups white sugar.
• 3/4 cup apple cider vinegar.
• 60 grams of liquid pectin.

How to cook it?

First of all, you should sterilize the jars and lids by immersing them in boiling water for at least 5 minutes. Keep them hot until ready to use.

Mix raspberries in a bowl Bell pepper and jalapenos with sugar and vinegar. Bring the mixture to a boil over medium heat, and then simmer over high heat for 1 minute. Remove the saucepan from the heat and let stand 5 minutes.

Add liquid pectin to the mixture and run it through any filter to remove the pepper pieces. Place winter raspberry jelly in sterilized jars, close with lids and check for leaks. Store in a cool and dark place. After opening the jar, place the product in the refrigerator.

In any of the above recipes, you can use either red or yellow raspberries, or a mixture of the two. It does not affect the taste of the product, but appearance jelly when using yellow berries will not be so beautiful.

Delicate raspberry jelly, prepared at home by the hands of a caring hostess, will be a terrific addition to a cozy evening tea drinking with your beloved family and friends. A profitable, economical recipe allows the use of berries that are not suitable for making jam or preserves.

Often, when preparing sweet jam for the winter, a huge amount of berries are simply thrown away when sorted as unusable. Do not rush to get rid of the rejected "material", since from slightly crushed berries you can always cook fragrant compote, jelly or cook delicious treat in the form of jelly. For example, raspberry treats are very easy to prepare. Thus, you will not only find a use for the product, but also delight your loved ones with delicious tender raspberry jelly.

In addition to the wonderful taste and amazing aroma, raspberries have many useful properties. The abundance of vitamins and minerals contained in this unique berry will provide the body with a charge of vivacity and energy, especially in the cold winter period, when the immune system is especially weakened. Thus, the raspberry treat will become not only tasty, but also an incredibly healthy dessert for fragrant tea. Below is a recipe for making jelly without the use of thickeners.

To make raspberry jelly at home on your own, you need to prepare the following products in advance:

• fresh berries - 1 kg;
• a glass of granulated sugar;
• water - 1 glass;
• citric acid - 2 g.

Cooking method:

1. To prepare a raspberry delicacy, first put the berries in an enameled pan and crush them well with a wooden pestle from a rolling pin, which is usually rolled out dough for dumplings or dumplings.
2. After that, pour water into the pan with crushed berries and mix the mass with a non-metallic spatula.
3. After that, put the container with the berries on the fire. Raspberry treat should boil. Remove the foam formed on the surface of the mixture and boil the mass over low heat for about ten minutes.
4. After the specified time, remove the mixture from the stove and let the workpiece cool.
5. Rub the resulting mass through a sieve, then squeeze it through cheesecloth.
6. The result should be berry juice, into which you need to pour granulated sugar. Pour the mixture back into the saucepan, put on fire and bring it to a boil.
7. Boil the raspberry jelly blank for 40 minutes. Do not forget to remove the film from the surface of the mixture from time to time.
8. When the raspberry delicacy is ready, add citric acid to it, mix well, then remove the pan from the stove. Pour the dessert into pre-prepared and sterilized jars. It is advisable to use containers of small depth.
9. Leave jars of berry treats open until completely cooled at room temperature.
10. After that, close the containers with nylon lids and store in a cool place, for example, in a refrigerator.

Raspberry treat can be used as dessert filling, to decorate sweet pies, pancakes, cheesecakes or pancakes. In addition, jelly may well become a wonderful independent dessert for fragrant hot tea. Below is a summary of another interesting recipe raspberry jelly with the addition of red currants.

Redcurrant and raspberry jelly

By adding an ingredient such as currant juice to the recipe, as a result, you can get a dessert with a denser consistency. At the same time, the technology for making jelly remains the same. The only difference is that currant juice must be added to the raspberry juice. In addition to the fact that the currant is ideal for raspberries in color, it also gels beautifully. Thus, for a liter of raspberry juice, you need to take about 300 ml of currant juice, as well as one kilogram of sugar.

Bon Appetit!

Video recipe for making raspberry jelly

We all know about the benefits of raspberries, especially during the cold winter, when a cold overtakes us, and in combination with medicines, it will quickly put us on our feet.

There are a number of recipes for how to prepare these berries with the maximum preservation of all vitamins. If you want a smooth, pitted jelly, use pectin or gelatin.

In the first case, you need to add more sugar and berry juice. The second way is for lovers of a less sweet taste.

Raspberry jelly is suitable for hot pancakes or pancakes, they can be poured on top cottage cheese casserole or just spread on toast. It will be no less tasty as a filling for croissants or rolls.

Traditional winter recipe

The classic way to make raspberry jelly without any additives. It, of course, is not as thick as the store, but it does not contain unnecessary chemicals.

Components:

• Raspberries - 2 kg;
• Sugar - 1 kg.

And here is the step-by-step instruction that must be followed to get a wonderful treat at the exit. Carefully wash the jars and be sure to sterilize by placing them in the oven tray with water and setting the special function.

You can use the old method of boiling - put a glass container on the spout of a bubbling kettle.

Grind the berries in a blender or grind through a colander. Transfer to an enameled bowl and bring to a boil over low heat, stirring regularly so as not to burn.

Set aside, let cool and strain the whole mass through cheesecloth so that not a single gram of pulp gets in and there is pure juice.

Pour the berry juice back into the bowl and stir in the sugar in batches. The fire should be moderate so that it does not seethe and jump out of the dishes. Do not move far from the stove, stir so that a bitter burnt taste does not appear.

Raspberries are a very tender berry that does not require long cooking.

It is enough to boil it for ten to fifteen minutes, set it aside, cool it and put it on the burner again for five to seven minutes.

While stirring with a spoon, lift the mass up and, pouring the jelly back, look at the consistency: if it suits you, you can distribute it among jars and cork.

Keep in mind that after the final cooling, the mass will become even thicker.

How to make raspberry jelly for the winter without cooking

Some housewives adhere to the tendency to preserve berries and vegetables without heat treatment, justifying this with a greater likelihood of preserving the benefits of the product. There is some truth in this, and therefore there are several recipes for preserving raspberry jelly without boiling.

Components:

• Raspberries - 1 kg;
• Sugar - 2 kg.

We sort out the berries, remove the spoiled ones and place them in a large container. In no case do not wash raspberries, otherwise they will be saturated with moisture and lose most of their benefits. We fall asleep with sugar and puree the berries using an ordinary wooden crush.

You can use a more convenient way - to kill with a blender with a submersible nozzle or twist it in a meat grinder, but vitamins are also lost from the contact of fruits with metal.

We lay it out in sterile jars, sprinkle a layer of sugar on top of one centimeter so that the workpiece does not deteriorate, thus making a cork from oxygen penetration and close it with a plastic lid.

Put the raspberry jelly in the refrigerator.

In this method, the most important thing is to store only in a cold place and be sure to observe the proportion of berries-sugar, otherwise there is a big risk that the jelly will ferment.

"Five-minute" - convenient, fast and easy

This raspberry jelly for the winter received such a name due to the speed of its preparation.

Even the most inexperienced, novice hostess will be able to prepare it for the winter. You just need to have the desire and a set of products.

Components:

• Raspberries - 1.5 kg;
• Sugar - 1.5 kg.

Sort the raspberries from the debris, immerse them in cold water for just a few minutes and carefully remove them with your palms or a slotted spoon. Lay out on a towel and let dry.

When excess moisture comes out of the berries, transfer them to a bowl and cover with a dense layer of sugar without gaps.

Leave for four to five hours. When you see that the raspberries have completely absorbed the sand and the juice comes out, put on the stove and bring to a boil. Boil for literally five minutes.

Wash the jars thoroughly in advance and place in a large container, fill with water and boil for ten minutes.

Spread raspberry jelly “Five Minute” to the eyeballs and tighten with sterilized iron lids, plastic ones will not work.

Wrap the inverted jars in a thick blanket and leave to cool completely.

After that, place in the basement, pantry, in any dark, cool room.

We also suggest that you find out that there is nothing complicated in canning technology. See for yourself!

Any person can make an unusually delicious watermelon peel jam at home if you use the recipes from So no longer throw watermelon peels in the trash.

And there are ways to cook compote from rhubarb.

Notes from experienced housewives

Raspberry jelly is ready for use one and a half to two months after conservation, during this period it will thicken enough and be saturated with a rich aromatic smell and taste.

You should not use spoiled berries, it is better to immediately process them into compote, otherwise there will be a possibility of fermentation and mold growth on the surface of the jar.

Before boiling, you can grind the workpiece through a sieve. This will greatly speed up and facilitate the process of making raspberry jelly for the winter, since filtering the cake through gauze is a rather laborious task.

If you follow all the technologies and sterilize the container, then the jelly from these berries can be stored in the basement for more than one or two years.

Look carefully at the raspberries during picking. It may contain bugs with an unpleasant odor that spoil the aroma and taste of the dish.

We hope you enjoy our recipes. Good luck with your preparations, dear hostesses!