Raspberry jelly

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   How to make thick raspberry jelly for the winter? First, prepare all the necessary ingredients according to the list. Sterilize jars and lids in advance. For information on how to do this, as well as other subtleties of preservation, read the article about preparations, link at the end of the recipe.

2. STEP 2

   

   Sort the raspberries well and rinse with cold running water using a colander.

3. STEP 3

   

   Place the berries in a saucepan and add 100 ml of cold water. You will learn how to choose a pan by reading the article below the steps.

4. STEP 4

   

   Place the pan on the stove and boil the raspberries for 3 minutes after boiling, stirring occasionally and skimming off any foam that has formed.

5. STEP 5

   

   Then grind the raspberries through a metal sieve. This is necessary so that the finished jelly has a uniform, delicate consistency.

6. STEP 6

   

   Boil the pureed raspberry mass by about 40%, then weigh (this is necessary in order to add the same amount of sugar), I got 500 grams. If you get a different mass weight, then accordingly you will need a slightly different amount of sugar.

7. STEP 7

   

   Add sugar to the pan, stir, bring to a boil and cook for 5 minutes. Let the mixture cool completely. Place the pan back on the heat, bring to a boil and cook for 5 minutes.

8. STEP 8

   

   After boiling the jam a second time, pour it into dry, sterile jars without closing the lids and leave in this state for 1-2 days until a thick crust forms on top. You can find out how to sterilize jars and choose the right one for yourself by reading an article on this topic. There is a link to it at the end of the recipe.

9. STEP 9

   

   The finished raspberry jam should not leak out of the jar if it is turned upside down. Close the jars of raspberry jelly with sterile lids and store them in a cool place. Bon appetit!

Comments on the recipe

Eleno4ka

03.11.2023

4.8

I decided to make raspberry jelly for the winter. My raspberries are large, and therefore their seeds are large, so I try to use recipes in which the seeds are removed. This recipe was perfect for me! I rubbed the boiled raspberries through a fine sieve, additionally squeezed the cake through a double nylon mesh, boiled the resulting juice with sugar for about 15 minutes, skimming off the resulting foam (if you cook longer, make sure that the jelly retains its bright raspberry color). I immediately pour the hot jelly into dry prepared (sterilized) jars, seal it tightly, turn it upside down and leave it until it cools completely. From 800 grams of raspberries I got about 950 ml of jelly. Fragrant, beautiful, very tasty! Thanks for the recipe!

Ira

03.11.2023

4.5

What a cute dessert! Yummy, sweetie's joy! This is such a beautiful color! You can even decorate a cake or other confectionery with it. Thank you very much for the recipe!

Diana

03.11.2023

4.6

Raspberry jelly for the winter turned out very tasty, tender, bright. And how fragrant! One jar was opened and eaten that same evening with tea. Awesome yummy! Thanks to the author!