6 recipes for fragrant raspberry jelly

1. Classic raspberry jelly

Ingredients

1½ kg of raspberries;
800 g of sugar.

Preparation

Grind raspberries in portions through a fine sieve. Make sure that all the juice comes out of the berries, and the cake is as dry as possible. It is not useful for jelly.

Weigh the grated mass: for 1 kg of mashed potatoes, you need to take 800 g of sugar. Therefore, adjust the amount of sand if necessary.

Bring the mixture to a boil over low heat, stirring constantly and skimming. Cook, stirring in the same way, for 15–20 minutes.

Check doneness with a spoon. Scoop up some jelly and drip back into the pot. If the drop falls slowly, you can remove the container from the heat. If it drains quickly, just boil the jelly longer. But remember: the cooled mass will still thicken.

To eat the jelly right away, transfer it to molds and cool at room temperature.

If you want to prepare dessert for the winter, roll it up in sterilized jars. After cooling completely, remove them in a cool, dark place.

2. Raspberry jelly on gelatin

Ingredients

400 g raspberries;
400 ml of water;
3 tablespoons of sugar;
1½ tablespoon of instant gelatin.

Preparation

Grind raspberries through a fine sieve. For this recipe, you will need both cake and mashed potatoes.

Add sugar to a saucepan of water and, stirring occasionally, bring to a boil over moderate heat. Put the cake there, boil it again and boil for 1 minute.

Strain through a sieve, rubbing the mass with a spoon, so that more liquid comes out. Pour in the gelatin and mix thoroughly until it is completely dissolved.

Combine the mixture with the berry puree, remove the resulting foam and strain again. Pour into molds and refrigerate for 2-3 hours. For the winter, such a delicacy is not rolled up.

3. Raspberry jelly on zhelfix

Ingredients

1½ kg of raspberries;
800 g sugar;
500 ml of water;
75 g of zhelix (3 sachets of 25 g).

Preparation

Put the berries in a saucepan and add 500 g of sugar. Leave it for a day to let the raspberries juice.

Then put on low heat and dissolve the granulated sugar completely. When the mass boils and foam begins to appear, remove the pan from the stove and leave for another day.

Strain the mixture through a fine sieve, rubbing with a spoon. For the recipe, you will need both juice and cake.

Put the cake in a saucepan and cover with water. Bring to a simmer and simmer for 5 minutes. Grind again through a sieve, combining in a saucepan with berry juice.

Mix the remaining sugar with the gelatin. Pour into raspberries in small portions, stirring with a spoon. Put on moderate heat, bring to a boil and simmer for 3 minutes. At this stage, the mass will be liquidish.

If you want to eat the jelly right away, simply distribute it into the molds and cool to room temperature.

To prepare dessert for the winter, pour it into sterilized jars and roll it up. Remove the cooled jelly in a cool, dark place.

4. Raspberry jelly on agar agar

Ingredients

7 g agar agar;
300 ml of water;
300 g raspberries;
150 g sugar.

Preparation

Pour agar into a saucepan and fill with about half of the cold water. Stir and let sit while you prepare the berries.

Puree the raspberries with a blender along with the remaining water. Grind the mass through a fine sieve, combining with soaked agar-agar. There is no need for jelly cake.

Add sugar and, stirring constantly, bring to a boil over low heat. Boil for 3 minutes and pour into molds.

Leave the dessert to cool at room temperature. This jelly freezes quickly - about 20-30 minutes or less. It is not harvested for the winter.

5. Raspberry jelly with sour cream on gelatin

Ingredients

1½ tablespoon of gelatin;
70 ml of water;
350 g raspberries;
3 tablespoons of sugar;
400 g sour cream.

Preparation

Soak gelatin in cold water for 30-40 minutes. Cover the raspberries with sugar, leave for 10 minutes and stir.

Rub the berries thoroughly through a fine sieve. The cake is not useful for this recipe.

Place the gelatin in a water bath or microwave for a few seconds. It should dissolve, but never boil.

Pour the gelatin into the puree and mix with the sour cream until smooth. Pour the mixture into molds and refrigerate for 2-3 hours. Such jelly is not prepared for the winter.

6. Puff raspberry and mango jelly on agar agar

Raspberry and mango puff jelly on agar-agar

Ingredients

430 g raspberries;
1-2 teaspoons of sugar.
8 g agar agar;
2 ripe mangoes;
35 ml freshly squeezed orange juice.

Preparation

Puree the raspberries with a blender and strain through a fine sieve. For the recipe, you need 400 g of berry puree. Add sugar to it.

Add half of the agar agar, mix thoroughly and send over medium heat. Stir constantly, bring to a boil and simmer for 30 seconds.

Pour the mixture into the molds, filling them halfway. They can be placed vertically or horizontally. Leave to set at room temperature for 20 minutes and refrigerate while preparing the mango layer.

Peel the mango and grind the pulp with a blender. Fruit puree will also need 400 g. Mix it with juice and the remaining agar-agar. Boil this puree in the same way as the first.

Cool the mixture slightly and place on the raspberries. The mango puree should not be very hot or it will melt the first layer. Cool the jelly at room temperature and refrigerate for 15–20 minutes. Garnish with nuts or coconut if desired.

For the winter, such a dessert is not rolled up.