Source: 5ph, AdobeStockMany people have loved homemade jelly for winter since childhood, much more than simple jam. And it's no wonder – it's a complete dessert. It can be served with tea or with pancakes and blinis – however you like. Ultimately, it's just very delicious. We've compiled a selection of the best raspberry jelly recipes for you!
1. Raspberry Jelly with Gelling Sugar
Source: aroma-avenue.ruThis is a special sugar for such preserves – very convenient.
You will need: 2 kg raspberries, 1 kg sugar, 1 kg gelling sugar.
Preparation: Mash the raspberries with a potato masher, bring to a boil, and simmer for 15 minutes over low heat. Strain the mixture through cheesecloth or rub through a sieve to remove the seeds. Add both types of sugar to the raspberry puree, stir until dissolved, and cook for another 8-10 minutes. Seal the jelly in sterilized jars.
2. Raspberry Jelly without Gelatin
Source: botanichka.ruNo 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.
Preparation: Add water to the raspberries, bring to a boil, cook for a couple of minutes, and rub through a sieve. Add sugar to the puree, bring to a boil, and cook for 3 minutes. Cool and cook the mixture for another 3 minutes, then seal in sterilized jars.
3. Five-Minute Raspberry Jelly
Source: karamellka.ruThe five-minute cooking method is good precisely because the jelly sets better afterward.
You will need: 1 kg raspberries, 400 g sugar, 80 ml water.
Preparation: Add water to the raspberries, cook for a couple of minutes, and rub through a sieve. Mix the puree with sugar and cook for 5 minutes. Let the mixture cool completely and cook for another 5 minutes. Cool again and cook for 5 minutes, then seal the jelly in sterilized jars.
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4. Thick Raspberry Jelly
Source: vkuso.ruFor this dessert, you'll need to cook the raspberries longer.
You will need: 800 g raspberries, 400 g sugar, 500 ml water.
Preparation: Mash the raspberries with a potato masher, add water, and cook for 10 minutes after boiling. Cool, rub the mixture 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 by a third. Seal in sterilized jars.
5. Raspberry Jelly with Seeds
Source: mykaleidoscope.ruIt takes time to remove raspberry seeds. But if they don't bother you, you can leave them in.
You will need: 1 kg raspberries, 800 g sugar.
Preparation: Sprinkle the raspberries with sugar and leave for a couple of hours. Bring to a boil and cook for 5 minutes. Let the mixture cool, blend it with an immersion blender, and cook again until thickened. Seal the jelly in sterilized jars.
6. No-Cook Raspberry Jelly
Source: pastrystar.comTo thicken the preserve without cooking, you'll need to add gelatin.
You will need: 600 g raspberries, 70 ml water, 30 g gelatin, 300 g sugar.
Preparation: Blend the raspberries with an immersion blender and rub through a sieve. Dissolve gelatin in water according to instructions. Add sugar and gelatin to the raspberry juice, stir until dissolved, and seal the preserve in sterilized jars.
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7. Raspberry Jelly with Citric Acid
Source: taketea.ruThis jelly stores better and delights with a light citrus note.
You will need: 2 kg raspberries, 1 kg sugar, 100 ml water, 1 pinch citric acid.
Preparation: Mash the raspberries with a potato masher, add water, bring to a boil, and cook for 5 minutes. Rub the mixture 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 seal the jelly in sterilized jars.
8. Raspberry Jelly with Gelatin
Source: patee.ruGelatin 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.
Preparation: Dissolve gelatin in water according to instructions. Sprinkle raspberries with sugar, add the remaining water, bring everything to a boil, and cook for half an hour, stirring. Add gelatin and citric acid, and cook for another 15 minutes. Seal the jelly in sterilized jars.
9. Raspberry Jelly with Agar-Agar
Source: pinterest.comAnother excellent natural thickener is agar-agar.
You will need: 1 liter strained raspberries without seeds, 200 g sugar, 200 ml water, 4 tsp agar-agar.
Preparation: Mix agar-agar with water and sugar, and bring to a boil over medium heat. Pour the raspberry puree into this mixture, stir, and cook for 15 minutes, stirring constantly. Seal the jelly in sterilized jars.
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10. Raspberry Jelly with Gelfix
Source: promalinu.comGelfix is a ready-made gelling base for culinary needs. Here, a 2:1 ratio will be needed.
You will need: 1.5 kg raspberries, 0.5 kg sugar, 1 packet Gelfix.
Preparation: Sort the raspberries, blend them with an immersion blender, and rub through a sieve. Bring the puree to a boil. Mix Gelfix and two spoons of sugar, and carefully add to the puree, stirring. Then add the remaining sugar, cook everything for 3 minutes after it boils again, and seal the jelly in sterilized jars.
11. Raspberry and Currant Jelly
Source: aroma-avenue.ruOptionally, you can add another cup of white currants for completeness.
You will need: 4 cups raspberries, 3 cups red currants, 2 cups black currants, 1 kg sugar.
Preparation: Blend raspberries with currants and squeeze through cheesecloth to remove seeds and pulp. Add sugar to this juice, bring to a boil, and cook everything over low heat until the mixture thickens. Pour the jelly into sterilized jars.
12. Raspberry Jelly with Pectin
Source: arnfoto.ruPectin is naturally present in raspberries, so we'll just enhance the effect.
You will need: 2 kg raspberries, 1.5 kg sugar, 2 tbsp powdered sugar, 2 tbsp pectin.
Preparation: Sprinkle raspberries with sugar, leave overnight, then mash with a potato masher. Bring to a boil, cook for about 10 minutes, and optionally rub the mixture through a sieve. Bring to a boil again and add powdered sugar mixed with pectin. Pour them in a thin stream, stirring constantly. Cook the jelly for another 3 minutes, stirring, and seal in sterilized jars.
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13. Raspberry and Apple Jelly
Source: dzen.ruApples are a good addition to jelly preserves due to the pectin in their composition.
You will need: 500 g raspberries, 500 g apples, 400 g sugar, 50 ml water.
Preparation: Peel and slice the apples, pour in water, cook for a couple of minutes until soft, and blend with an immersion blender. Mash raspberries using a convenient method and rub through a sieve to remove seeds. Mix with apple puree and sugar, bring the mixture to a boil, and cook for 25-30 minutes over low heat. Seal the jelly in sterilized jars.
14. Raspberry Jelly with Vodka
Source: mykaleidoscope.ruFor variety, 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.
Preparation: Mix raspberries with water, bring to a boil, cook for 4 minutes, and rub through a sieve. Add vodka and sugar, bring everything to a boil again, and cook for 3 minutes. Seal the jelly in sterilized jars.
15. Raspberry and Strawberry Jelly
Source: vosadu-li-vogorode.ruEven more aromatic than jelly made from a single type of berry!
You will need: 1 kg raspberries, 500 g strawberries, 800 g sugar, 0.25 tsp citric acid.
Preparation: Blend strawberries with an immersion blender, and mash raspberries with a potato masher. Bring everything to a boil, cook for 5 minutes, and rub through a sieve. Add sugar to the mixture, bring to a boil again, add citric acid, and cook the jelly for 20-30 minutes over low heat. Seal it in sterilized jars.