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 based on 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 there are just a little raspberries, then it is 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, 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. Raspberry jam Cool, 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 or fry in the oven, heat 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 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. 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, 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.
Fragrant raspberries! Thanks to its taste, it allows you to express culinary fantasy, whose flight is unlimited. Marinades and sauces are prepared from this berry, desserts are made and added to main dishes. Today we want to offer you a recipe for raspberry jelly, in several variations. This winter preparation will allow you to enjoy the taste and benefits of these fruits for a long time.
Good raspberry harvest? This is a great opportunity to make aromatic jelly!
Recipes
The most popular berry for jelly is raspberry. In addition to the wonderful aroma, it has many useful qualities, the presence of which it owes to its composition. These fruits will increase immunity and help the body cope with colds, eliminate sore throat, cough and lower body temperature during fever.
There are quite a few recipes for raspberry jelly. All of them are easy to prepare and will not require much time or labor from the housewife. When preparing such a dessert, it is not at all necessary to use gelatin - the mass will reach the required consistency due to pectin and juice. Although it is worth noting that when using a gelling agent, cooking will take less time. And in order to finally understand in what embodiment it turns out best treat, you need to prepare both one and the other.
Without gelatin
First of all, we will look at a recipe for raspberry jelly for the winter without gelatin. This delicacy will be a continuation of fragrant homemade preparations. As a rule, for jam you need to choose only the most good berry. For jelly, you can use the same rejected material.
On a note! Of course, rotten fruits will not work. IN in this case It is allowed to use crushed berries!
Prepare ingredients:
- raspberries – 1 kg;
- sugar – 1 glass;
- water – 200-220 ml;
- citric acid – 2 g.
Cooking process.
- Place the washed berries in a saucepan and mash them using a wooden pestle.
- Add water and mix.
- Place the container on the stove, turn on the heat and bring berry mass to a boil.
- Reduce the noise, reduce the heat to low and continue cooking for 10 minutes.
- After the specified time has passed, turn off the gas supply and let the mixture cool at room temperature.
- Now you need to get rid of the seeds. To do this, grind the cooled mass through a fine sieve.
- Return our jelly base to the pan, add sugar and bring everything to a boil again, stirring continuously.
- Boil the mixture for 40 minutes, constantly removing the noise with a wooden spatula.
- Before turning off the gas supply, add citric acid and mix everything.
- Pour into prepared clean jars ready jelly, close the lids and send for storage.
With gelatin
Raspberry jelly with gelatin retains all its deliciousness fresh berries. This thickener will make the dessert thicker. In addition, the use of this substance can significantly reduce the time heat treatment berries, and this increases the benefits of the finished product.
Prepare ingredients:
- raspberries – 1 kg;
- sugar – 1.5 kg;
- water – 300-330 ml;
- gelatin – 5 g;
- citric acid – 5 g.
- First you need to soak the gelatin in water. Its temperature should be about 20-25°C - you can always find the proportions on the package. Set the gelatin aside for a few minutes to allow it to swell.
- Place the berries in a saucepan, add water and sugar.
- Bring the contents of the pan to a boil and remove the noise with a wooden spoon.
- Reduce the gas supply to the minimum mark and cook the jelly for 25-30 minutes.
- Remove the mass from the heat, add citric acid, swollen gelatin and mix everything thoroughly.
- Pour the dessert into sterile jars, close the lids and leave for a day at room temperature.
- On the second day, the preservation can be transferred to the cellar.
- Store raspberry jelly in small containers, as it dries out quickly after opening the jar.
- The stickiness of the jelly will be maintained for a long time only if you do not shake or stir it.
- To prevent sugaring and fermentation in the jar, scoop up the delicacy with a dry, clean spoon.
Please your loved ones with incredibly tasty and very healthy raspberry jelly. This aromatic delicacy is sure to be high on your list of homemade recipes. Cook with pleasure and be healthy!
All materials on the website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!
Share with your friends.
Raspberry jelly is a very aromatic delicacy that contains a huge amount of 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 there are just a little raspberries, then it is 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, 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. The exact time depends on compliance with the technology, the amount applied, and temperature.
After preparation, the gelatin is combined with the liquid jelly base and heated. 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 for a simple raspberry jelly that 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 granulated sugar to the raspberry broth and 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 put it on the stove and heat it up a little over 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
A recipe for a bright and appetizing 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 they cannot be used for winter harvesting.
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 citric acid in water. 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 make thicker raspberry jelly for the winter, this recipe is suitable.
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 citric acid diluted with hot water and 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. Prepare the jars in advance: steam or fry in the oven, heat in the microwave, pouring a little 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 the raspberry delicacy has cooled, you can put it away for storage.
Raspberry and cream jelly
A variant of the most delicate 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 heat.
4. Pour raspberry syrup into 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 put it in a water bath or warm it up a little in the microwave. Pour into the cream, continuing to whisk.
7. Place the cream on top of the raspberry jelly. Can be piped through a piping bag with a tip.
8. Place the dessert in the refrigerator for another 2-3 hours, let it harden completely.
Raspberry jelly with berries
A delicious treat option 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 of raspberry broth into each glass. 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, 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.
Raspberries are loved not only for their taste, but also for unique aroma. Jelly rolled up from raspberries for the winter will remind you of summer in the cold. The berry is rich in vitamins and has useful material, which help fight colds, which is especially important in the autumn-winter period.
Raspberries are eaten raw and also cooked various blanks for the winter.
Features of making raspberry jelly
There are some secrets that you need to pay attention to when preparing preparations:
- Raspberries are a very tender berry. Collection must be carried out in dry weather. Pluck only elastic and ripe berries. Overripe raspberries will fall off the bush.
- The berry is medium jelly, so to make jelly you need to add gelatin or pectin.
- Raspberries are not washed before cooking.
How to choose berries
If you plan to purchase raspberries on the market, you need to carefully inspect the berries. They should be a rich crimson color, dry and elastic, have pleasant aroma. If the berries give off a sour or fermented smell, then most likely they were collected a long time ago or are already overripe.
It would be useful to find out where the berries were collected. You can use a dosimeter to check your radiation levels.
Raspberries do not require special preparation. Before cooking, just pour it onto a towel and remove the leaves.
How to make raspberry jelly at home
There are ways to make jelly a large number of.
A simple recipe for the winter, step-by-step instructions
Ingredients:
- raspberries – 1 kilogram;
- sugar – 1 kilogram;
- water – 1 glass.
Cooking instructions:
- Prepare raspberries. Sort through and remove small particles that fall into the container during collection. If the raspberries are dirty, you can rinse them.
- Make syrup: place raspberries in a container, add water and boil over low heat for 5 minutes.
- Strain and add sugar. Boil for an hour.
- Remove the foam as it forms.
- Pour a few spoons of jelly into a cup and cool. This is necessary with do to check the readiness of the workpiece. If the jelly hardens, it is ready.
- Pour into desired containers and seal tightly.
- Let cool at room temperature.
"Five Minute"
This recipe is unique in that the jelly is prepared very quickly. The taste remains virtually unchanged since a small amount of sugar is required.
Grocery list:
- berries – 1 kilogram;
- sugar – 500 grams.
Cooking method:
- Sort the raspberries; this must be done if the berries were purchased at the market. Do not wash.
- Place in an enamel container in layers, sprinkling each layer with sugar.
- Let sit for 2 hours so that the raspberries release their juice.
- Next, heat over low heat.
- When the raspberries release a lot of juice, strain using cheesecloth or a sieve. The raspberry seeds are also removed in the process.
- Bring to a boil over low heat. Boil for 5 minutes.
- Collect foam.
- Fill the jars with syrup and seal.
- Turn upside down and cover.
This is incredible healthy jam, especially during cold season.
With agar-agar
This is useful natural substance, which has a beneficial effect on the digestive system.
Ingredients:
- raspberries – 600 grams;
- agar-agar – 1 tablespoon;
- sugar – 400 grams.
Cooking method:
- Sort through the berries and remove leaves and other small particles.
- Grind the raspberries using a metal sieve, removing the seeds.
- Pour the mixture into a bowl and add sugar.
- Boil sugar filling. To do this, boil the ingredients. Remove any foam that appears.
- Mix agar-agar powder with sugar. Gradually pour into the boiling mixture, stirring constantly.
- Boil for no more than 10 minutes.
- Distribute into containers and roll up.
- Cover with a blanket and leave to cool.
Seedless
Components:
- raspberries – 1.2 kilograms;
- sugar – 1.5 kilograms;
- water – 2 glasses.
Cooking method:
- Place the berries in a stainless steel bowl and boil for 20 minutes.
- To remove seeds, grind through a sieve or squeeze in gauze.
- Add sugar to the resulting mass and boil again.
- Cool and repeat the procedure.
- Check readiness.
- Pour into jars and seal tightly.
With gelatin
Components:
- berries – 1 kilogram;
- sugar – 1.5 kilograms;
- water – 300 milliliters;
- gelatin – 5 grams;
- citric acid – 5 grams or lemon juice.
Preparation:
- Pour gelatin warm water and leave to swell. The exact dosage is indicated on the packaging.
- Cover the berries with sugar and let stand for a while.
- Boil over medium heat for 15 minutes.
- Add citric acid or a few drops lemon juice and gelatin.
- Boil for 10 minutes, stirring continuously with a wooden spoon.
- Pour the boiling mixture into jars and seal tightly.
- Turn upside down and cover with a warm cloth. Let cool.
With currant juice
Ingredients:
- raspberries – 500 grams;
- currants – 500 grams;
- sugar – 400 grams;
- water – 1 glass.
Cooking method:
- The jelly is transparent and has saturated color, if you take red currants.
- Sort the raspberries and rinse the red currants along with the branches.
- Place everything in a bowl, add a glass of water and steam under the lid.
- The berries will crack due to temperature and give a lot of juice; remove from heat.
- Cool quickly by immersing the container in cold water.
- Mash the berries using a masher.
- After this, strain through a sieve.
- Boil the juice until the mass is reduced by half.
- Add sugar and stir.
- Boil, let cool slightly and boil again.
- Remove from heat and fill prepared container.
- Seal tightly.
With cream
Ingredients:
- raspberries – 200 grams;
- sugar – 50 grams;
- gelatin – 5 grams;
- cream 33% – 50 grams;
- powdered sugar – 10 grams.
Cooking list:
- Pour gelatin with warm water and let stand.
- Sort the raspberries and squeeze out the juice.
- Heat the gelatin in a water bath until completely dissolved and pour raspberry juice into it.
- Pour into containers.
- Add powder to the cream and mix.
- Pour cream over the cooled jelly and refrigerate.
No cooking
Raspberry jelly without cooking is healthy treat which children love very much.
Ingredients:
- raspberries – 1 kilogram;
- sugar – 700 grams.
- gelatin – 5 grams.
Cooking method:
- Sort the berries and rinse. Spread on a towel and let dry.
- Pour gelatin with water and let it swell. After this, completely dissolve it in a water bath.
- Squeeze out the juice using gauze folded in several layers.
- Add sugar and wait until it is completely dissolved.
- Pour the juice into containers and refrigerate.
In our family Bell pepper they love it, that’s why we plant it every year. Most of the varieties that I grow have been tested by me for more than one season; I cultivate them constantly. I also try to try something new every year. Pepper is a heat-loving plant and quite whimsical. Varietal and hybrid varieties of tasty and productive sweet peppers, which grow well for me, will be discussed further. I live in central Russia.
Home floriculture - not only exciting process, but also a very troublesome hobby. And, as a rule, the more experience a grower has, the healthier his plants look. What should those who have no experience but want to have a home do? houseplants- not elongated, stunted specimens, but beautiful and healthy ones, not causing a feeling of guilt with their fading? For beginners and flower growers who do not have much experience, I will tell you about the main mistakes that are easy to avoid.
Lush cheesecakes in a frying pan with banana-apple confiture - another recipe for everyone’s favorite dish. To prevent cheesecakes from falling off after cooking, remember a few simple rules. Firstly, only fresh and dry cottage cheese, secondly, no baking powder or soda, thirdly, the thickness of the dough - you can sculpt from it, it is not tight, but pliable. Good dough with a small amount of flour it will turn out only from good cottage cheese, and here again look at the “firstly” point.
It is no secret that many drugs from pharmacies have migrated to summer cottages. Their use, at first glance, seems so exotic that some summer residents are perceived with hostility. At the same time, potassium permanganate is a long-known antiseptic that is used in both medicine and veterinary medicine. In plant growing, a solution of potassium permanganate is used both as an antiseptic and as a fertilizer. In this article we will tell you how to properly use potassium permanganate in the garden.
Meat salad pork with mushrooms - a rural dish that can often be found on festive table in the village. This recipe is with champignons, but if possible, use Forest mushrooms, then be sure to cook it this way, it will be even tastier. You don’t need to spend a lot of time preparing this salad - put the meat in a pan for 5 minutes and another 5 minutes for slicing. Everything else happens practically without the participation of the cook - the meat and mushrooms are boiled, cooled, and marinated.
Cucumbers grow well not only in a greenhouse or conservatory, but also in open ground. Typically, cucumbers are sown from mid-April to mid-May. Harvesting in this case is possible from mid-July to the end of summer. Cucumbers cannot tolerate frost. That's why we don't sow them too early. However, there is a way to bring their harvest closer and taste the juicy beauties from your garden at the beginning of summer or even in May. It is only necessary to take into account some of the features of this plant.
Poliscias – great alternative classic variegated shrubs and trees. The elegant round or feathery leaves of this plant create a strikingly festive curly crown, and its elegant silhouettes and rather modest character make it an excellent candidate for the role of the largest plant in the house. Larger leaves do not prevent it from successfully replacing Benjamin and Co. ficus. Moreover, polyscias offers much more variety.
Pumpkin casserole with cinnamon - juicy and incredibly tasty, a little like pumpkin pie, but, unlike the pie, it is more tender and simply melts in your mouth! This perfect recipe sweet pastries for a family with children. As a rule, kids don’t really like pumpkin, but they never mind eating something sweet. Sweet casserole from pumpkin - delicious and healthy dessert, which, moreover, is prepared very simply and quickly. Try it! You'll like it!
A hedge is not only one of essential elements landscape design. It also performs various protective functions. If, for example, the garden borders a road, or there is a highway nearby, then a hedge is simply necessary. “Green walls” will protect the garden from dust, noise, wind and create a special comfort and microclimate. In this article, we will look at the optimal plants for creating a hedge that can reliably protect the area from dust.
Many crops require picking (and more than one) in the first weeks of development, while for others transplantation is “contraindicated.” To “please” both of them, you can use non-standard containers for seedlings. Another good reason to try them is saving money. In this article we will tell you how to do without the usual boxes, pots, cassettes and tablets. And let’s pay attention to non-traditional, but very effective and interesting containers for seedlings.
Useful vegetable soup from red cabbage with celery, red onion and beets - recipe vegetarian soup, which can also be cooked in fast days. For those who decide to lose a few extra pounds, I would advise not to add potatoes, and slightly reduce the amount olive oil(1 tablespoon is enough). The soup turns out to be very aromatic and thick, and during Lent you can serve a portion of soup with lean bread- then it will turn out satisfying and healthy.
Surely everyone has already heard about the popular term “hygge”, which came to us from Denmark. This word cannot be translated into other languages of the world. Because it means a lot of things at once: comfort, happiness, harmony, spiritual atmosphere... In this northern country By the way, most of the time in the year there is cloudy weather and little sun. Summer is also short. And the level of happiness is one of the highest (the country regularly ranks first in the UN global rankings).
Meat balls in sauce with mashed potatoes- a simple second course prepared based on Italian cuisine. More common name this dish - meatballs or meatballs, however, the Italians (and not only them) call such small round cutlets meat balls. The cutlets are first fried until golden crust and then stewed in thick vegetable sauce- it turns out very tasty, simply delicious! Any minced meat is suitable for this recipe - chicken, beef, pork.
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