6 recipes for fragrant raspberry jelly

Classics, desserts made with gelatin, agar-agar and gelfix, and options with mango and sour cream. Enjoy them for now and stock up for the winter.

1. Traditional raspberry jelly

Ingredients

1½ kg raspberries;
800 g sugar.

Manufacturing

Grind the raspberries in portions through a fine sieve. Make sure that all the juice comes out of the berries and that the pulp is as dry as possible. You won't need it for jelly.

Weigh the ground mass: for 1 kg of puree you need to take 800 g of sugar. Therefore, adjust the amount of sand as necessary.

Bring the mixture to a boil over low heat, stirring constantly and skimming off the foam. Cook, still stirring, for 15–20 minutes.

Check doneness with a spoon. Scoop out a small amount of jelly and drop back into the pan. 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 thicken even more.

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 into sterilized jars. After cooling completely, put them in a dark, cool space.

Try

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2. Raspberry jelly with gelatin

Ingredients

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

Manufacturing

Grind the raspberries through a fine sieve. Both pulp and puree are useful for this recipe.

Pour sugar into a saucepan with water and, stirring, bring to a boil over moderate heat. Place the pulp there, boil again and cook for 1 minute.

Strain through a sieve, rubbing the mixture with a spoon so that more water comes out. Add gelatin and stir thoroughly until it is completely dissolved.

Combine the mixture with berry puree, skim off the resulting foam and strain again. Pour into molds and refrigerate for 2-3 hours. This delicacy is not reserved for the winter.

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3. Raspberry jelly on zhelfix

Ingredients

1½ kg raspberries;
800 g sugar;
500 ml water;
75 g of gelfix (3 bags of 25 g each).

Manufacturing

Place the berries in a saucepan and add 500 g of sugar. Leave for a day so that the raspberries release their juice.

Then put it on low heat and dissolve the sweet sand one hundred percent. When the mixture boils and foam begins to appear, remove the pan from the stove and leave for another day.

Strain the mixture through a fine sieve, stirring with a spoon. Both juice and cake are useful for the recipe.

Place the pulp in a saucepan and fill with water. Bring to a boil over moderate heat and simmer for 5 minutes. Grind again through a sieve, combining in a saucepan with berry juice.

Mix the remaining sugar with gelfix. Pour into the raspberries in small portions, stirring with a spoon. Place over moderate heat, bring to a boil and cook for 3 minutes. At this step the mass will be liquid.

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

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

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4. Raspberry jelly on agar-agar

Ingredients

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

Manufacturing

Place the agar agar in a saucepan and cover with about half of the cool water. Stir and set aside while you prepare the berries.

Puree the raspberries with a blender along with the remaining water. Grind the mixture through a fine sieve, combining with soaked agar-agar. The jelly cake is not useful.

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 hardens quickly - about 20-30 minutes or less. It is not prepared for the winter.

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5. Raspberry jelly with sour cream on gelatin

Ingredients

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

Manufacturing

Soak the gelatin in cool water for 30–40 minutes. Add sugar to the raspberries, leave for 10 minutes and stir.

Carefully grind the berries through a fine sieve. You don't need any pulp for this recipe.

Place the gelatin in a water bath or microwave for a few seconds. It should dissolve, but under no circumstances boil.

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

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6. Layered raspberry and mango jelly on agar-agar

Ingredients

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

Manufacturing

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

Add half of the agar-agar, stir thoroughly and place over medium heat. Stirring 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 placed horizontally. Leave to set at room temperature for about 20 minutes and put in the refrigerator while you prepare the mango layer.

Peel the mango and grind the pulp in a blender. 400 g of fruit puree will also come in handy. Mix it with juice and the remaining agar-agar. Boil this puree literally the same way as the first one.

Cool the mixture slightly and spread over the raspberries. Mango puree does not have to be very hot, otherwise it will melt the first layer. Cool the jelly at room temperature and refrigerate for 15–20 minutes. If desired, decorate with nuts or coconut flakes.

Raspberry jelly for the winter - 5 regular recipes with step-by-step photos

A more useful berry for jelly is raspberries. This fragrant berry delights us with its inimitable taste not only in the summer, but also in the winter. Naturally, if you don’t miss it and prepare it for future use.

Raspberry jelly for the winter

This recipe suggests that you prepare raspberries for the winter by making a tasty jelly out of them.

To make jelly, unlike jam, any berries are suitable, and there is no need to waste time sorting them. This recipe involves using a thickener to improve the properties of the jelly. This can be gelling sugar, pectin or gelatin.

Cooking time – 45 minutes.

Portions – 1 l or 3 containers of 350 ml.

Ingredients

Manufacturing process

Raspberry jelly for the winter

Using this recipe, we will prepare seedless raspberry jelly. You will get a delicious dessert for tea or homemade cakes. Let's create a 2:1 ratio of raspberries and sugar, which will give the jelly a pleasant sourness.

Ingredients:

Raspberries – 500 g.
Sugar – 250 g.
Water – 50 ml.

Manufacturing process:

For this raspberry jelly, use only freshly picked berries. If the raspberries are collected from your own plot, then do not wash the berries. Wash the found berries carefully under running water.
Be sure to accurately measure the ingredients for the jelly on a kitchen scale. Place the raspberries in a container for making jam, add the required amount of clean water and place on the stove.
Bring the berries to a boil over medium heat, then simmer over low heat for a few minutes.
Cool the cooked raspberries slightly and carefully grind them through a sieve to remove the seeds. Do this with a whisk, which is much more convenient than grinding with a spoon.
Do not throw away the remaining pulp. You can make a good compote from it.
Add the amount of sugar indicated in the recipe to the squeezed raspberry puree and stir. Remember that the stability of the purchased jelly depends on the amount of sugar. The lower the ratio of raspberries to sugar, the denser the jelly will be. Determine this according to your own taste.
Cook the raspberry puree with sugar over low heat for 3 minutes. At this time, stir the puree slightly; you can also remove the foam from the surface, but you can also throw it away. Then cool the puree at room temperature.
Repeat the cooking process again for 3 minutes.
Pour the hot raspberry puree into clean, sterile containers. Do not immediately roll up the containers, but leave them open for 1–2 days so that a compacted crust appears on the surface of the jelly. Then seal the containers and store them in a cold space.

Raspberry jelly

According to this recipe, you are invited to prepare a delicate and very tasty delicacy for tea drinking on long and cool winter evenings. We will cook without adding thickeners.

Ingredients:

Raspberries – 800 g.
Sugar – 400 g.
Water – 500 ml.

Manufacturing process:

Place the prepared raspberries in a special container for making jam, mash them with a potato masher and add water according to the recipe.
Place the container over medium heat and cook the raspberry mixture for 10 minutes.
Cool the raspberries and separate the pulp from the seeds by grinding it on a sieve or squeezing it in gauze folded in 3-4 layers. Be sure to check the size of the raspberry juice you purchase. From the indicated amount of ingredients you should get half a liter of juice.
Add sugar to the purchased juice. Stir the contents until the sugar is completely dissolved. It is often added in a 1:1 ratio to juice, but taking into account the natural sweetness of the berry given to us, we add the smallest amount. Thanks to natural raspberry pectin, the jelly will set perfectly.
Place the raspberry sweet syrup over low heat and cook for 30 minutes. During this period of time, the syrup should reduce to 1/3 of its original size.
Pack the hot raspberry jelly into dry-sterilized containers. Cover the containers with a clean towel and leave to cool. This jelly begins to harden already at room temperature.
Seal the containers with any lids and store them in a cool room.

Eat healthy!

Raspberry jelly with gelatin

This recipe offers you a method for making raspberry jelly with a thickener. Ours is gelatin. Its addition adds a measured thickness to this delicious sweet. The jelly is prepared without heat treatment, which allows one hundred percent to preserve the taste and beneficial characteristics of raspberries.

Ingredients:

Raspberries – 550–650 g.
Boiled water – 700–750 ml.
Sugar – 280–320 g.
Gelatin – 25–30 g.

Manufacturing process:

Sort the raspberries, removing sepals, debris and warped fruits. Wash the raspberries with cool water and be sure to dry. Drying the berries is a fundamental condition for making jelly according to this recipe.
Mash the berries using any device and grind them on a thick sieve to remove all the seeds, which usually spoil the taste of the jelly. You can add a small amount of water to the cake that remains from the berries and squeeze it out again.
Soak the gelatin in cool water for 1 hour to swell. Then drain the water, add 50 ml of boiling water and stir until the gelatin is completely dissolved.
Place raspberry juice in a separate container, add dissolved gelatin, the amount of sugar indicated in the recipe and mix everything thoroughly.
Pour the purchased jelly into prepared sterile containers and seal tightly with lids. This jelly will harden quickly and perfectly at room temperature. Store the purchased treat in a cool place.

Raspberry jelly for the winter

We offer you a traditional method of making raspberry jelly for winter preparations. With this recipe you will get not only a delicious sweetness, but also a healing remedy. This jelly is loved by both adults and children. For a stable mixture, you can add a little pectin to the jelly.

Raspberry dishes, Jelly, mousses

Sweets recipes → Jelly, mousses

Raspberry dishes

Tarte is a French open-faced shortbread pie with entrails. Well, the raspberry tart, the recipe for which I offer you, is a summer dessert that ends with tragic speed.

Fragrant raspberry candies are prepared very simply and contain only natural products. Both adults and children will really like these sweets.

Jelly made from the freshest raspberries and sour cream will pleasantly surprise you. Warm mixture, rich, pleasant taste and health benefits incomparable to store-bought analogues – that’s all about it! This jelly is not difficult to prepare, be sure to try it!

Airy, light, melt-in-your-mouth mousse cake “Raspberry Cluster”. Delicate and moist coffee and chocolate shortcakes with the most delicious creamy raspberry mousse. For lovers of tender, airy desserts, this cake is simply a raspberry “bomb”!

I would like to share with you a very easy recipe for mousse cake “Creamy Raspberry Tenderness”. The name of the cake speaks for itself. The mousse cake turns out incredibly tender, light and incredibly delicious. I am sure you will literally love this raspberry cake!

Delicate mousse of berry puree with yogurt and cottage cheese.

A colorful, beautiful, indescribably bright and healthy dish of fruits and berries that will lift your spirits just by its appearance. It’s simple to make, but it’s better to prepare the dish the night before, because the terrine takes several hours to harden. Another advantage of this delicious dish is that it is universal - gourmets can have it for breakfast, and hostesses can serve it at a gala table as a dessert.

A very tasty and easy-to-make no-bake cheesecake dessert. The products are all available and cheap. (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) are very important in this delicacy , because curd jelly cake is prepared without heat treatment. Cook, try, write comments.

Jelly cake with berries is a delicious and tender dessert. The introduction of gelatin greatly simplifies the production of desserts and cakes without baking. The dessert is made quickly and eaten instantly, so everyone absolutely loves it - both children and adults, without exception.

I offer a recipe for lovers of tender and delicious berry desserts - honey mousse cake with raspberries. A moist and juicy chiffon sponge cake soaked in fragrant honey syrup, inside a layer of fresh raspberries, cream cheese with butter and a thick layer of the most delicate honey mousse. You can enjoy cutting the cake for a long time! Better yet, make this cake!

Original, tasty and colorful gooseberry and raspberry jam for the winter. Gooseberry picking usually takes longer than raspberry picking. Therefore, it is possible to create such a symbiosis. Raspberries have a very distinctive taste and smell, and some of them surrounded by gooseberries make a very interesting version of jam.

An easy summer recipe for a very tender and airy raspberry dessert that will appeal to both children and adults. It’s very quick and easy to prepare! Raspberry mousse is also perfect for filling the cake.

Blancmange is what the French call a delicacy made from milk, sugar and gelatin. Adding cottage cheese makes it even healthier, and thanks to freshly frozen raspberries, the jelly “sounds” completely like summer.

A bright summer dessert – peach and raspberry jelly. Peach and raspberry jelly are poured alternately in layers. But the formation method is not the one everyone is used to. The unusual thing is that the layers of jelly are vertical. You're interested, aren't you? This berry-fruit jelly does not go unnoticed!

Unique and very tasty eclairs with caramel cream and berry jelly on agar-agar.

An excellent Italian dessert, Panna cotta goes perfectly with berry sauces.

A very tasty, airy dessert with berries - a tender and catchy jelly cake without baking.

Using this raspberry jelly recipe, you can cook an unusually tender and tasty jam-jelly.

The most delicate dessert - cream of sour cream with raspberries will amaze your guests! Let's prepare sour cream with jam or fresh berries.

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Regular step-by-step recipes for making raspberry jelly for the winter

A more useful berry for jelly is raspberries. With an unusual smell, it has almost all the beneficial qualities that its rich composition owes. Raspberries increase immunity and help the body cope with seasonal diseases. Recipes for raspberry jelly for the winter are varied. They are distinguished by their ease of manufacture and do not require huge financial costs.

Individualities of making raspberry jelly

The dessert is prepared using:

decoction;
berry puree;
juice.

With a larger number of berries, a rich dessert is prepared from puree. If there are not many fruits, then a decoction will do. It can be combined with different juices. Jelly is made from the purchased water. Raspberries contain a huge amount of gelling substances, so the syrup can simply be boiled without adding gelatin.

Usually the process is simplified and gelatin is added for thickness. It is recommended to fill it only with cool water. Then it is left to swell, combined with a watery base and heated.

Products for jelly must be strictly measured and only the amount indicated in the recipe should be used..

How to choose berries

To enjoy a fragrant dessert in winter, you need to choose the right raspberries. The most important thing is the freshness of the berries. The degree of maturity does not matter. It can be liquid or with slightly dried seeds. Use recently harvested fruits. They will give the jelly a mind-blowing smell. Rotten and dried berries will spoil the taste of the dessert.

How to make raspberry jelly at home

Do not cook berries in aluminum dishes. Otherwise, the delicacy will acquire a nasty taste and color.

The usual recipe for the winter: step-by-step {instructions}

The dessert will be appreciated by gourmands.

raspberries – 1 kg;
water – 2 l;
sweet sand – 3 kg.

Pour water over raspberries. Boil it. The mixture should become softened. Stretch cheesecloth over the bowl and pour the boiled mixture. Squeeze. To prevent the seeds from getting into the juice, layer the gauze in several layers. Now you need to measure the amount of juice purchased. Three kilograms of sugar is calculated for three liters of juice. Strict adherence to proportions will help create a thick jelly.
Pour the juice into the pan and boil. The size of the water will decrease. Add sugar. Stir. Cook for 45 minutes, stirring frequently so that the mixture does not burn. Then place a drop of jelly on the plate. If it does not retain its shape, boil for a couple more minutes. Pour the finished mixture into sterilized containers and roll up.

"Five Minute"

A fast manufacturing method, in which the jelly is not as thick as store-bought, but retains most of the necessary parameters. If you like to create useful preparations for the winter, then you will like this option.

sugar – 1250 g;
raspberries – 2500 g.

Sterilize the jars. Sort through the berries. Place in a blender bowl and blend. Pour into a bowl, boil. Strain through cheesecloth. Pour back the juice and add sugar.
Stir and cook for 5 minutes. Cool and boil for 5 minutes. If you are satisfied with the mixture, then pour into containers and roll up. If the mass seems runny, repeat the process again.

With agar agar

You can cook a tasty preparation for the winter in just 10 minutes.

sweet sand – 750 g;
raspberries – 1 kg;
lemon – 1 pc.;
agar-agar – 0.5 tsp.

Cover the berries with sugar. Mash with a masher and boil for 9 minutes. Pass through a sieve. Boil the liquid. Add agar-agar and pour in the juice squeezed from the lemon. Boil for a minute and pour into sterilized containers. Roll it up.

Seedless

The jelly comes out thick and contains no seeds.

water – 240 ml;
raspberries – 1 kg;
lemon – 2 g;
sugar – 200 g.

Blend the berries in a blender. Fill with water and stir. Boil it. Foam appears on the surface and needs to be removed. Boil for 10 minutes. Cool.
Fold gauze into three layers and squeeze out the mass. Pour sugar into the resulting liquid. Cook for 40 minutes. Add lemon and pour into prepared jars. Roll it up.

With gelatin

The recipe is suitable for lovers of thick desserts.

water – 250 ml;
lemon – 1 tsp;
raspberries – 1 kg;
sugar – 700 g;
gelatin – 30 g.

Pour gelatin into the water and set aside for swelling. Add sugar to the berries. Stir and knead slightly. Cook for 10 minutes. Strain and cook for 12 minutes.
Add prepared gelatin and lemon. Stir and cook for 12 minutes. Pour into containers and roll up.

With currant juice

Currants will help vary the taste of your beloved sweets.

raspberry juice – 1 l;
sugar – 650 g;
reddish currant juice – 300 ml.

Mix two types of juice. Boil and, pouring sugar evenly, cook until thick. Pour into prepared containers and screw on the lids.

With cream

This tender jelly dessert will amuse you with its taste.

sweet powder – 45 g;
raspberries – 300 g;
cream 33% – 250 ml;
water - mug;
agar-agar – 3 g;
sweet sand – 75 g.

Cover the berries with sugar. Fill with water mixed with agar-agar. Cook for two minutes. Pass through a sieve. Pour the liquid into the prepared container and roll it up.
Before use, whip the cream with the addition of sweet powder and decorate with jelly.

No cooking

A sweet dessert that retains its beneficial properties all winter.

gelatin – 40 g;
lemon – 0.5 pcs.;
sugar – 500 g;
raspberries – 1 kg;
water – 100 ml.

Soak the gelatin in water and set aside. The mass must swell. Mix sugar with berries. Set aside for a quarter of an hour. Beat with a blender and squeeze out the juice.
Warm up the gelatin mass. Combine with lemon and raspberry juice. Stir and roll up.

Raspberry and orange puff jelly

It is best to pour the dessert into transparent containers without ornaments.

water – 260 ml;
orange juice – 250 ml;
sugar;
raspberries – 150 ml;
gelatin – 20 g.

Divide the gelatin into two parts. Fill each with 35 ml of water. Boil the berries in water and strain. Sweeten the juice. Pour in the gelatin and stir. Pour into containers. Wait until it hardens.
Add the melted remaining gelatin to the orange juice. Sweeten it. Stir. Pour over the raspberry layer and refrigerate.

Upcoming storage

Winter preparations are stored in glass containers. The space must be cold, without water. You can put it in the cellar, and if necessary, take it out and leave it in the refrigerator.

When stored properly, the delicacy does not spoil and retains its taste until the next season.