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Video: Raspberry Jelly For The Winter. Step-by-step Recipe With Photo
2023 Author: Ava Durham | [email protected]. Last modified: 2023-11-27 07:13
Raspberry jelly for the winter is prepared from ripe red raspberries. Almost any berries are suitable for cooking. What is pleasant about the recipe is that you do not need to spend especially on bulkhead and sorting raspberries. But this, as we all know, is one of the most time consuming processes after harvest. The exception, perhaps, is very neat gardeners who, when picking raspberries, get rid of debris, stalks and leaves. The greatest harm to fresh berries is caused by a raspberry fly and a raspberry beetle, and so, there are no unpleasant surprises in this jam, since the berry puree is carefully filtered through a layer of gauze.
I usually get raspberries with "foreign inclusions", so I love this recipe: in less than an hour, without much fuss, you get several jars of thick and mouth-watering raspberry jelly.
- Cooking time: 45 minutes
- Quantity: 3 cans with a capacity of 350 g
Ingredients for making raspberry jelly:
- 2 kg of raspberries;
- 2 kg of granulated sugar;
- cut of medical gauze.
Method of making raspberry jelly for the winter
So, the raspberries are collected. It is impossible to store these delicate berries for a long time, in the refrigerator - no more than a day, if they have been lying longer, you will have to prepare raspberry wine.
It is imperative to wash the berries: put in a colander, rinse with running water, leave them to glass. We remove visible debris - damaged specimens, branches, leaves, stalks.
We transfer the raspberries into a deep saucepan or stewpan with a wide bottom and high walls, put on the stove.
We crush the berries with a potato crush so that it starts up the juice, turn on a high fire, bring the berry puree to a boil, cook for 15 minutes.
We take a colander or sieve of a suitable size, put a piece of medical gauze in it in one layer, if you fold several layers, it will be difficult to strain.
Wipe the slightly cooled mashed potatoes with a tablespoon, then fold the gauze into a knot, squeeze out the rest. Almost all the raspberry seeds, debris and, "the very ones", if they were in the raspberries and slipped through unnoticed, will remain inside the package. I hope you understand who!
Pour granulated sugar into the raspberry puree and put the pan on the fire again, bring it to a boil over moderate heat, simmer for 8-10 minutes. This time is quite enough, if you boil it longer, then the puree will turn out brown.
First, in the process of boiling, abundant foam is formed, gradually it disappears. It is advisable to remove the remaining foam with a slotted spoon.
When boiling the finished berry puree, the foam is practically not formed on the surface.
Preparing containers for preserving jelly. Wash jars and lids with dishwashing detergent or soda, rinse with clean water. We dry the dishes in the oven at a temperature of about 150 degrees Celsius.
Pour raspberry jelly into jars, twist it tightly, turn it over on the lid, wrap it with a warm blanket.
When the jars of raspberry jelly have cooled completely, we store them in a cool place - basement, cellar or on the lower shelf of the refrigerator compartment. Raspberry jelly for the winter is ready.
By the way, raspberry jelly prepared according to this recipe can be thickened with gelatin, agar or boiled with gelling sugar. When using any of these ingredients, the amount of sugar can be safely cut in half.
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