Jelly from raspberry - recipe for winter

Raspberry jelly - tasty and fragrant winter delicacy from bright summer berries. Jelly from the raspberry to cook extremely simple and fast, but this sweetness will be destroyed with winter evenings with hot tea will be even faster. Such a raspberry dessert can be served to tea, use as a layer for pies and cakes, add to panacote and cheesecakes.

You can prepare jelly from one Malinka, and you can add a currant or gooseberry. All these berries are in their composition the Pectin component, which helps Jama turn into elastic jelly. But the preparation of this wonderful workpiece for the winter also has its own nuances.

1

What should be raspberry jelly

Cooking such a treat has its secrets and criteria. You need to stick to the recipe and proportions so that the jelly become precisely the dessert you want to get. Proper cooked jelly has the following criteria:

• homogeneous elastic consistency;
• clean and bright color;
• unmandant structure;
• pleasant fragrance and taste.

2

Raspberry jelly without thickeners

Such jelly is less dense, since it does not contain gelatin, but perfectly suitable as a filling for cakes, like sauce to pancakes and as an independent dessert. This is an embodiment for those who love a soft and pleasant gelling jam.

Ingredients:

• water - 250 ml.
• malina - 1 kg
• lemonic acid - 0.5 ppm
• sugar - 250 g

1. To lose the berries with a large spoon or puree puree.
2. Pour raspberry with water and mix well.
3. Send a lot to fire before boiling, then remove the foam from the jam and prepare about 10 minutes on low heat.
4. We give Jam to cool and carefully larch through the sieve.
5. The juice coherel with sugar is about an hour, removing the foam.
6. When the jelly becomes thick, add an acid and remove jelly from the fire. Pour hot mass through sterilized banks.
7. Leave banks open to complete thickening and cooling jelly. Next, close the cans with covers and send to the refrigerator.

3

Fast harvesting jelly for winter

Such a jelly recipe includes the use of not ordinary sugar, but gelned, which makes jelly elastic, dense and very beautiful. Jelly holds the shape, perfectly suitable as a layer to a panatic or cold desserts.

Ingredients:

• Malina - 1 kg
• Sugar - 1 kg

1. Purge the raspberry with a blender, then wipe your puree with sieves or gauze.
2. Raspberry mashed potatoes put on fire before boiling.
3. After a couple of minutes, the boiling of raspberry rod ripping gelned sugar, constantly stirring the mass. Be sure to remove the foam, so that the jelly is not muddy.
4. Boil jelly a few more minutes and remove from the fire.
5. In stolen jars pour jelly and close the lids.
6. I turn down the canes down and wrap something with a warm.
7. When the jelly is completely cool, we send it in a cold place.

4

Malino-currant jelly

Raspberry-currant jelly is much richer in taste and brighter in color. Such jelly becomes more fragrant and dense consistency.

Ingredients:

• malina - 1.5 kg
• red currant - 1 kg
• sugar - 1.5 kg
• water is 100 ml.

1. Berries pour water and send to fire, cook until they are confused - about 10 minutes.
2. Move the berries with an attacker and wipe through a sieve or gauze to get rid of the bones.
3. Add sugar, mix well and cook on fire for about an hour with slow heat.
4. Place the jam in the jars, roll them with covers and bite the blanket. Then send to the fridge.

5

Raspberry confident

Jelly on this recipe will be released elastic, appetizing, and the berries of the raspberry will remain whole and beautiful.

Ingredients:

• malina - 1 kg
• water - 300 ml.
• sugar - 1.5 kg
• gelatin - 5 g
• lemon Acid - 15g

1. Gelatin mix with water according to the instructions and leave swell.
2. Malina pour sugar, add water and cook on slow fire about half an hour, stirring thoroughly.
3. Add to raspberry citric acid and gelatin, cook confiture for another 15 minutes.
4. Pour ready-made confiture for stealed banks, close the lids, flip and wrap up to cooling.
5. After complete cooling, we send a confiur into a cool place, it is desirable dark.

6

Jelly of raspberry with gooseberry

Such a delicacy has light sourness and an unusual taste. Greatly combined with Oladia and pancakes.

Ingredients:

• malina - 1.5 kg
• gooseberry - 1.5 kg
• sugar - 1.5 kg
• water - 300 ml.

1. Pour the berries with water and send to fire.
2. When the berries will be allowed juice and gooseberry berries burst, remove the mass from the fire and put a saucepan in cold water for cooling.
3. The cooled berries to smoke and roll through the gauze or sieve.
4. The finished puree to cook before evaporating the half of the liquid so that it is thick and dense. Add to berry jam sugar.
5. Prepare jelly for another 10 minutes, then place a hot mass into sterilized banks.
6. Close with covers and send to a dark storage place.

Raspberry jell is preparing without much trouble, but they can be more commercially in the cold evenings. You can combine raspberries with different berries and even add a liquor at the end of cooking - the taste will become richer, and storage - longer and reliable. Try different options for such sweets and you will definitely find your favorite dessert.