Cherry tomatoes differ from their larger counterparts not only in the small size of their berries. Many cherry varieties are characterized by a unique sweet taste, which is very different from the classic tomato one. Anyone who has never tried such cherry tomatoes with their eyes closed may well decide that they are tasting some unusual Exotic fruits. In this article I will talk about five different tomatoes cherry, which have the sweetest fruits of unusual colors.
I started growing annual flowers in the garden and on the balcony more than 20 years ago, but I will never forget my first petunia, which I planted in the country along the path. Only a couple of decades have passed, but you’re amazed at how different the petunias of the past are from the many-sided hybrids of today! In this article, I propose to trace the history of the transformation of this flower from a simpleton into a real queen of annuals, as well as consider modern varieties of unusual colors.
Salad with spicy chicken, mushrooms, cheese and grapes - aromatic and satisfying. This dish can be served as a main dish if you are preparing a cold dinner. Cheese, nuts, mayonnaise - high-calorie foods, combined with spicy fried chicken and it turns out very mushrooms nutritious snack, which is refreshed by sweet and sour grapes. The chicken fillet in this recipe is marinated in spicy mixture from ground cinnamon, turmeric and chili powder. If you like food with fire, use hot chili.
All summer residents are concerned about the question of how to grow healthy seedlings in early spring. It seems that there are no secrets here - the main thing for fast and strong seedlings is to provide them with warmth, moisture and light. But in practice, in a city apartment or private house, this is not so easy to do. Of course, every experienced gardener has his own proven method of growing seedlings. But today we will talk about a relatively new assistant in this matter - the propagator.
Task indoor plants in the house - to decorate the home with your own appearance, to create a special atmosphere of comfort. For this reason, we are ready to take care of them regularly. Care is not only about watering on time, although this is important. It is also necessary to create other conditions: suitable lighting, humidity and air temperature, and make a correct and timely transplant. For experienced flower growers there is nothing supernatural about this. But beginners often face certain difficulties.
Tender cutlets from chicken breast It’s easy to prepare with champignons according to this recipe with step by step photos. There is an opinion that it is difficult to prepare juicy and tender cutlets, this is wrong! Chicken meat contains virtually no fat, which is why it is a bit dry. But, if you add to chicken fillet cream, White bread and mushrooms and onions will turn out amazing delicious cutlets, which will appeal to both children and adults. During mushroom season, try adding wild mushrooms to the minced meat.
It is impossible to imagine a beautiful garden that blooms throughout the season without perennials. These flowers do not require as much attention as annuals, they are frost-resistant, and only sometimes need a little shelter for the winter. Different types perennials do not bloom at the same time, and the duration of their flowering can vary from one week to 1.5–2 months. In this article we suggest recalling the most beautiful and unpretentious perennial flowers.
Seeds of poor germination are a common occurrence for Russian market. Normally, cabbage germination should be at least 60%. It is often written on seed bags that the germination rate is almost 100%, although in practice it is good if at least 30% of the seeds germinate from such a package. This is why it is so important to choose the right supplier. In this article we will look at varieties and hybrids white cabbage, who deservedly received the love of gardeners.
Receive fresh, environmentally friendly and aromatic vegetables all gardeners strive. Relatives happily accept the food home cooking from your own potatoes, tomatoes and salads. But there is a way to show off your culinary skills to even greater effect. To do this, it’s worth trying to grow several aromatic plants, which will give your dishes new tastes and aromas. What greens in the garden can be considered the best from a culinary point of view?
Radish salad with egg and mayonnaise, which I made from Chinese radish. This radish is often called Loba radish in our stores. The outside of the vegetable is covered with a light green peel, and when cut open there is pink flesh that looks exotic. When cooking, it was decided to focus on the smell and taste of the vegetable, and make traditional salad. It turned out very tasty, we didn’t detect any “nutty” notes, but it was nice to eat in winter light spring salad
The graceful perfection of shining white flowers on tall stalks and huge shiny dark leaves of Eucharis give it the appearance of a classic star. In indoor culture, this is one of the most famous bulbous plants. Few plants cause so much controversy. Some eucharis bloom and delight with absolutely no effort, while others do not produce more than two leaves for many years and seem stunted. It is very difficult to classify the Amazon lily as an unpretentious plant.
Kefir pizza pancakes - delicious pancakes with mushrooms, olives and mortadella, easy to prepare in less than half an hour. You don't always have time to cook yeast dough and turn on the oven, and sometimes you want to eat a slice of pizza without leaving home. In order not to go to the nearest pizzeria, wise housewives came up with this recipe. Pancakes like pizza are a great idea for quick dinner or breakfast. We use sausage, cheese, olives, tomatoes, and mushrooms as filling.
Growing vegetables at home is quite a feasible task. The main thing is desire and a little patience. Most greens and vegetables can be successfully grown on a city balcony or kitchen windowsill. There are advantages here compared to growing in open ground: in such conditions your plants are protected from low temperatures, many diseases and pests. And if your loggia or balcony is glazed and insulated, then you can practically grow vegetables all year round
We grow many vegetable and flower crops using seedlings, which allows us to get an earlier harvest. But create ideal conditions very difficult: lack of plants sunlight, dry air, drafts, untimely watering, soil and seeds may initially contain pathogenic microorganisms. These and other reasons often lead to depletion and sometimes to the death of young seedlings, because they are the most sensitive to adverse factors
Raspberry jelly - very aromatic delicacy, in which great amount vitamins You can make it at home just to indulge in a delicacy for dessert, or you can prepare it for the winter in the summer.
This option will not allow you to forget the taste of juicy berries, will remind you of sunny days and will lift your spirits.
Raspberry jelly - general principles of preparation
Jelly can be made from berry puree, juice or decoction. This all depends on the recipe used, as well as the amount of raspberries. If there are a lot of berries, then you can prepare a rich delicacy with a pronounced taste. If you only have a little raspberry, then it’s better to prepare a decoction; you can add other juices and compotes to it, then make jelly from this liquid. The mass can simply be boiled down, since the berries contain gelling agents. But increasingly, the process is being simplified; ordinary table gelatin is used for jelly. The product comes in plates, but is not sold everywhere. It’s easier to buy loose powder in bags; every store has it.
Basic rules for using gelatin:
1. The product must be strictly measured; take the amount specified in the recipe. You can take into account the ratio with liquid specified in the instructions.
2. You need to pour gelatin with cool water or room temperature.
3. Gelatin needs time to swell. It's in the instructions. Even instant products need to stand for 7-10 minutes, and simple ones even longer.
4. It is not advisable to boil gelatin, with the exception of preparations for the winter. After cooking, the gelling ability of the product decreases.
5. Jelly is never frozen, this will only spoil it. To harden, simply keep in the refrigerator for several hours. Exact time depends on compliance with the technology, the amount applied, and temperature.
After preparation, gelatin is combined with liquid base jelly and heat. If the dessert is intended for immediate consumption, then only slightly warm it up. Then the mass is laid out in molds or poured into one large bowl and left to harden.
Raspberry jelly for dessert
Recipe plain jelly from raspberries, which can be prepared for dessert. Here you can use fresh or frozen berries, which allows you to make a treat at any time of the year.
Ingredients
100 g raspberries;
400 ml water;
10 g gelatin;
30 g sugar;
1 pinch vanilla (optional)
Cooking method
1. Pour 40 ml of water, mix with loose gelatin. It is important to use liquid at room temperature. If the water is hot, lumps will immediately appear. Set aside the gelatin and wait for the time indicated on the package.
2. Mix raspberries with the remaining water, put on the stove, and boil for a couple of minutes after the liquid boils.
3. Strain the broth, grind the berries through the same sieve. Discard the seeds and membranes.
4. Add to raspberry broth granulated sugar, stir. In general, the amount of sugar and its sweetness can be adjusted at your discretion. Add a small pinch of vanillin and stir again.
5. Gelatin has already swollen by this point. Just transfer it to the hot mass and stir. If the base has already cooled down, then place it on the stove and heat it up a little. low heat. All clots should dissolve.
6. Pour syrup with gelatin into molds, bowls or vases, you can just use glasses. Makes three full servings.
7. Leave in the refrigerator for three hours. When serving, you can put a few raspberries on top and garnish with a mint leaf.
Raspberry jelly for the winter without gelatin
Recipe for bright and delicious preparation for the winter. For it, you can use the softest, mashed berries, as well as the juice accumulated at the bottom. The main thing is to sort everything out and remove the spoiled raspberries. If the berries are no longer fresh and taste like wine, then use them for winter harvesting it is forbidden.
Ingredients
1 kg raspberries;
100 g water;
3 grams of citric acid;
1 kg sugar.
Cooking method
1. Place clean berries in a saucepan, add granulated sugar.
2. Using a pestle, knead everything thoroughly. There is no need to leave it, as is done when making jam, just put it on the stove right away.
3. Bring to a boil over low heat until all the sand dissolves. Then simmer for 30 minutes.
4. Cool the raspberry jam, rub through a sieve, remove all the seeds.
5. Return the resulting puree to the stove.
6. Dissolve in water citric acid. Pour the future jelly one spoon at a time, bringing it to a boil each time. Boil for another quarter of an hour.
7. While the mixture is being prepared, you need to steam the jars and scald the sealed lids with boiling water.
8. Pour the jelly into prepared jars, roll up, and store. In a cool place the mass will become thicker.
Raspberry jelly for the winter with gelatin
Of course, jelly without gelatin is very tasty and tender, but the consistency is not always as it should be. Usually the delicacy simply resembles confiture; it can even be spread on bread. For those who want to cook more thick jelly from raspberries for the winter, this recipe will do.
Ingredients
1 kg raspberries;
700 g granulated sugar;
30 g gelatin;
1 tsp. citric acid;
250 grams of water.
Cooking method
1. Pour gelatin with water, use 150 grams for now, for this amount of powder will be quite enough. Set aside and let it sit and swell.
2. Place the berries in a saucepan, add granulated sugar, stir and mash a little to release the juice. Due to the addition of gelatin, there is less sugar than berries.
3. Place the raspberries on the stove and boil until soft. Since the berries themselves are very tender, ten minutes is enough.
4. Strain the liquid, wipe the remaining berries. Throw away any excess.
5. Screw the sweet mass onto the stove and boil for another ten minutes.
6. Add diluted hot water citric acid, cook for another five minutes.
7. Add the swollen gelatin. Stir. Cook the jelly for another ten minutes, but now turn the heat to the lowest setting. The mass should not gurgle or actively boil. Just warm it up thoroughly.
8. We prepare the jars in advance: steam them or fry them in the oven, heat them in microwave oven, pouring some water. Treat the lids with boiling water.
9. Pour the jelly while it is hot, the consistency is liquid.
10. Quickly roll up the jars and turn them over. As soon as raspberry delicacy Once it cools down, you can put it away for storage.
Raspberry and cream jelly
Option of the most tender jelly dessert which is prepared with cream. Regular food gelatin, cream with 33% fat content.
Ingredients
150 g raspberries;
200 ml water for berries;
40 g sugar;
150 g cream;
21 g gelatin;
3 tbsp. l. powdered sugar;
90 ml water.
Cooking method
1. Separate 14 grams of gelatin, pour 60 ml of water into it, leave to swell. Also combine 7 g of gelatin and 30 ml of water.
2. Boil the berries with the recipe water, simmer for a minute, and rub through a sieve. Add granulated sugar.
3. Boil the raspberries again, add the swollen 14 g of gelatin, stir and, after dissolving, remove from the heat.
4. Spill raspberry syrup in portions, filling only halfway. Place in the refrigerator for an hour.
5. Whip cream with powder. Add vanilla to taste.
6. Melt 7 g of swollen gelatin. You can bet on water bath or warm slightly in the microwave. Pour into the cream, continuing to whisk.
7. Place the cream on top of the raspberry jelly. Can be squeezed through pastry bag with nozzle.
8. Place the dessert in the refrigerator for another 2-3 hours, let it harden completely.
Raspberry jelly with berries
Option tasty treat with whole berries inside. The dessert is also prepared with gelatin, but with raspberry juice. You can mix it with the juice of apples, oranges, other fruits or berries.
Ingredients
300 ml raspberry juice;
150 g berries;
15 g gelatin;
2 tbsp. l. Sahara;
30 ml water.
Cooking method
1. Mix water and gelatin, add 30 ml of juice, let the mixture swell.
2. Add granulated sugar to the remaining juice and dissolve.
3. Sort the berries, rinse and dry.
4. Melt gelatin and combine with juice.
5. Pour a layer of jelly into the mold, half of the syrup should be gone. Place in the freezer for 20 minutes. The jelly will not freeze, but the top will harden a little.
6. Remove the mold and arrange the raspberries.
7. Use a spoon to pour the raspberries on top. There is no need to add quickly, since the bottom layer is not yet strong enough. Carefully pour out the remaining syrup and refrigerate for two hours.
Raspberry and orange puff jelly
It is best to collect this jelly in wide glasses without a pattern. Through transparent glass you can appreciate the beauty of the dessert.
Ingredients
250 ml orange juice;
150 g raspberries;
20 g gelatin;
260 ml water;
Sugar to taste.
Cooking method
1. Divide the gelatin in half, pour 30 ml of water into each part.
2. Boil raspberries in a glass of water, wipe or simply squeeze the juice through cheesecloth. Sugar to taste.
3. Add one part of gelatin to hot raspberries and dissolve.
4. Pour 1.5-2 cm into each glass raspberry broth. Place in the refrigerator.
5. Melt the second part of the gelatin. Combine with orange juice. If it is not sweet enough, you can add granulated sugar.
6. Take out the raspberry jelly, which has already hardened, pour in a layer of orange juice. Refrigerate.
7. As soon as the orange layer hardens, pour in the raspberry broth again.
8. The number of layers and their thickness are arbitrary, the main thing is to let them harden a little so that the liquids do not mix.
If there is gelatin in the plates, then its quantity is the same as indicated in the recipe. It is simply soaked in cold water, which is not taken into account in the recipe. And the liquid that is there is simply added to the puree or syrup. The soaked plates are taken out of the water, added to the total mass, and dissolved.
As with making jam, it is important to skim the foam that forms when the raspberries boil. This is especially true when preparing for the winter. Debris and air accumulate in the foam, which shortens the shelf life of the treat and spoils its appearance.
Raspberries go well with mint leaves and lemon balm; you can add a few pieces to the boil, but do not put them in jars.
In addition to gelatin, agar-agar can be used to thicken the mass; it is sold in confectionery departments, the dosage is indicated on the package.
Preface
Raspberry jelly prepared for the winter is not only a storehouse of vitamins and incredibly delicious dessert, but also nice decoration for baking and cakes. To appreciate all the flavor possibilities of this berry, you need to experiment and try more than one recipe, and we will help you with this.
Required Ingredients
Raspberries and our health
An important factor that affects human health is the body’s receipt of a complete set of vitamins throughout the year. Make up for the deficiency useful substances in cold times, as well as just to please yourself will help. In addition to the usual jam, you can make many other types of preserves. In this article we will focus on culinary experiments with gelatin.
Raspberry is a perennial subshrub; it can reach a height of one and a half meters and fully exists both in wild conditions, and in cultivated gardens. Raspberries produce the most fruit in August, although much depends on the weather. Sometimes, very close to the bush, there are already ripened berries and just emerging flowers at the same time. garden plants are significantly larger in size than wild ones, which directly affects the quality of the harvest. Raspberries are included in the diet of most forest animals, so finding them 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 are so sweet and pleasant taste. The berries also contain approximately 4–6% fiber and 1% pectin. Microelements that take part in most processes take up much less human body. Vitamins that berries are rich in 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 various recipes, all of them are not particularly complicated and can satisfy any preferences. Moreover, the gelatinous dessert does not have to be made with gelatin, jelly from raspberry berries is obtained due to own juice and pectin. This delicacy is perfect for children, unlike store product it will not contain preservatives, flavors or other unwanted substances.
The jelly-like sweet treat can serve as a dessert at festive table, so it’s convenient to prepare it right before the celebration. If the goal is to preserve the product for for a long time, will require longer, but not difficult culinary treatments. Next we will talk about basic recipes, both with and without gelatin.
Delicious jam using gelatin
Want to keep it appetizing? fresh berries for how long? Then use recipes for raspberry jam with gelatin. For example, popular jams can be made using this ingredient, as it gives the consistency berry mass more gelatinous. We should not forget that the heat treatment time for such jam is significantly reduced, and this allows for maximum preservation of useful substances in it.
To prepare 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 will always find the proportions on the package, and leave it for some time to swell. Cover the berries with sugar and add water to them. Boil the resulting mass, simmer over low heat for 25–30 minutes, stirring continuously. Add swollen gelatin and citric acid to the berries, cook for 15 minutes, remembering to stir. Pour the finished jam into pre-sterilized jars, roll them up, and place 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, you must use enamel cookware for cooking.
For those who like experimenting there is spicy recipe raspberry jam with the addition of liqueur or cognac. To do this, take 1 kg of berries, 0.8 kg of sugar and 50 g of liqueur, beat it all until a puree is formed. 1 tbsp. l. Dissolve gelatin with water and set aside to swell. Berry puree place in a 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 sealing, however, only in a cool place with a temperature no higher than 5 ° C.
If you want to achieve more soft consistency jam, you should use a seedless jam recipe. 1 kg of raspberries should be poured with 1-2 glasses of water and placed on low heat, after boiling, cook for 20 minutes, skimming off the foam. Then you should remove the raspberries from the stove, let them cool, and then strain through a sieve or cheesecloth, this way we will get rid of the seeds. Next, add 1.3 kg of sugar to the raspberry mixture, mix and return to the heat. Add pre-soaked gelatin to the boiling mass - 4 g, lemon juice to taste and cook slowly for 10 minutes. The finished jam just needs to be poured into jars and screwed.
Keep raspberry jam should be in small containers, as it may dry out within a short time after opening. To maintain the stickiness of the jam, do not shake or beat it, but only stir it gently. You need to scoop raspberry mixtures from a jar with a dry, clean spoon so that the processes of sugaring and fermentation do not occur.
How fresh raspberries, jam and jelly from them can be like a separate dish, so a great addition for desserts, filling for pies, decoration for cakes. And the combination of taste with the presence of many vitamins and microelements makes this berry indispensable in everyone’s arsenal. caring mother or grandmothers.
How to make delicious jelly without a thickener?
In fact, there is a way to make raspberry jam with a jelly-like consistency with virtually no application. additional ingredients. For this we need 2 kg of fresh berries, 1 kg of sugar and 0.25 liters of water. Pour the fruits into a saucepan, fill them with a glass of water and place on low heat. Close the top and cook until all the berries release their juice. Then remove 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 large container with cold water.
Now that the temperature of the mass has dropped to room temperature or lower, you need to thoroughly grind the contents. Using a colander and gauze, strain the juice and discard the squeezed fruits. We weigh the resulting drink. The 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 resulting. That is, if after squeezing the result is 1 kg, you should boil it to a final result weighing 0.6 kg. This will ensure that the syrup hardens completely and has a dense jelly-like consistency.
If we took 2 kg of fruit, we will 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 in this case 1 kg. Stir it into the bulk, cook everything together in two more batches for 5–10 minutes, each time cooling to room temperature. After this, pour the resulting syrup into jars of up to 0.5 liters and leave them for a day (or two) until completely solidified. Roll up the jelly and store in the pantry until convenient.
Delicious raspberry desserts
These recipes are suitable for housewives who want to please their guests original dessert from raspberries, 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 the fire, immediately after boiling, pour sugar and berries into it, cook for about 20 minutes. We slightly heat another part of the water and dissolve the gelatin in it. Remove the broth from the heat, strain it thoroughly 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.
For the second recipe you will need 0.25 liters of cold boiled water, 0.25 l raspberry jam, 15 g gelatin, a pinch of vanillin. Cooking time – 1 hour. Fill the gelatin with half the water and leave it for 30 minutes. Mix the jam with the second half and strain the resulting mass through a strainer. We boil this syrup and remove it. 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, then put in a cold place until completely hardened. Let's enjoy the masterpiece with our guests!
Berry jelly recipes for the winter
The recipe for making delicious raspberry jelly for the winter is simple, so even those who are trying their hand at culinary arts for the first time can make it...
3 hours
150 kcal
5/5 (4)
The summer garden pampers us with fruits and berries, including raspberries. Berry juice is different useful composition, which will help in the treatment of diseases or have a preventive effect on the body.A popular way to use raspberry juice is to make delicious jelly without gelatin, because this berry already contains elements that allow the juice to thicken. The recipe for making raspberry jelly for the winter is simple, so even those who are trying their hand at culinary arts for the first time can make it.
To prepare raspberry jelly for the winter it is important choose correctly main ingredient– raspberries. IN this recipe I use berries collected from the garden. Therefore, the main property of raspberries is their fresh state. It doesn’t matter if it’s watery or if some of the seeds are a little dry from the sun. Important to use recently picked berries, which will give the jelly an indescribable smell.
Second ingredient - sugar, with the help of which our juice will thicken and turn into a delicious jelly. Also, when preparing dessert, you must use clean water, which will allow you to boil the berries and simplify the work of obtaining raspberry juice.
Ingredients
How to make raspberry jelly for the winter: step-by-step instructions
How to make raspberry jelly for the winter:
- First you need to wash the berries from dust, small leaves, etc. Then we put it in a colander to remove excess moisture and transfer it to the pan. I took a regular enamel one.
- Next, fill our raspberries with water. I usually pour water just below the level of the raspberries so that it covers them but doesn't overlap a few centimeters above.
- Place the pan on the stove and cook the berries. The result should be a softened mixture.
- I spread the mass that we got during cooking on cheesecloth. The liquid should drain into the bowl. Once the berries have cooled and most of the juice has drained, use a spoon to mop up any remaining juice. It’s more convenient for me to squeeze the berries with my hands.
Advice: make several layers of gauze so that the seeds do not get into the strained juice. If the fabric becomes weak, it is better to replace it with a new one so that the jelly turns out soft and clean.
- The resulting juice must be measured. This is important for determining the amount of sugar we will need next. I got 3 liters of juice.
- Then I pour the liquid into our pan and boil it over the fire. The amount of juice will decrease, don't be alarmed by this. After this, gradually add sugar and stir it. Because There were 3 liters of juice, then I add 3 kg accordingly. Sahara. Don't let it burn! To do this, we need to stir our future jelly frequently. This will take a maximum of 40 minutes.
Advice: Pour the juice into the pan through a strainer, which will repeatedly allow you to get rid of fallen seeds or cake.
- When you notice that the liquid begins to become a little thick, you should check for readiness. To do this, I take a teaspoon and, picking up a little jam, drop it onto a plate and see if the drop spreads. If it retains its shape, then the jelly is ready. If not, you need to cook our dessert again and then check it again.
Warning: hot syrup is not like jelly. So don't be discouraged if you've been simmering your juice for a long time and nothing happens. At first it looks like confiture, but after cooling it takes on a jelly-like shape.
Raspberries are a medium-gelling berry, so in recipes for raspberry jelly for the winter there are cooking options with either gelatin or pectin. To make raspberry jelly without gelatin, use a large number of sugar or juice of berries and fruits that gel well. These berries and fruits contain a large amount of pectin, these include apples, gooseberries, currants and quinces.
I'll write it down in our Notebook a recipe for raspberry jelly for the winter from my mother, she cooks it without gelatin, just with sugar, the raspberry jelly turns out to be not very thick, but without any additives. Below I will give ways to prepare and cook thicker raspberry jelly.
For the raspberry jelly recipe you will need:
- Raspberries – 2 kg,
- 100 ml water,
- Sugar – granulated – 2 kg.
PREPARATION of raspberry jelly for canning for the winter:
When the hot raspberry confiture hardens, it will turn into a delicate, delicious raspberry jelly without gelatin!
How to prepare thick raspberry jelly with currant juice for the winter.
To make the raspberry jelly thicker, the recipe changes slightly and raspberry juice is mixed with red currant juice (the technology for cooking the jelly itself does not change). Red currant gels very well and goes well with raspberry jelly by color.
For the recipe for raspberry and red currant jelly you will need:
- 1 liter raspberry juice
- 0.3 l red currant juice
- 1 kg sugar.
PREPARATION:
- Boil raspberry jelly until reduced by 1/3.
Recipe for raspberry jelly with pectin or gelatin.
Raspberry juice jelly turns out thicker and denser if you add gelatin soaked (swollen) in water or ready-made pectin from bags (you can find it in any spice department) to its recipe. The proportions themselves for raspberry jelly change slightly:
For the recipe for raspberry jelly with gelatin you will need:
- For 1 liter of raspberry juice (I wrote above how to prepare it) take
- 1.5 kg sugar and
- 30 g dry gelatin.
PREPARATION:
Pour the gelatin with water until it just covers it and leave for 30 minutes. Heat over low heat until the lumps dissolve and pour into the raspberry syrup at the very end of cooking the jelly.
Pectin or quittin is added to raspberry jelly according to the directions on the package.
Let delicious raspberry jelly appear in your homemade preparations!
I’ll post a photo of my mother’s raspberry jelly when we open the jar 😉
Best regards, Anyuta.
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