English
Deutsch
español
français
italiano
-
Newest
Soup "Rasam"
Tuna Carpaccio
Salad with mussels
Pickling zucchini for the winter in jars
Cottage cheese casserole
Milk glaze
Raspberry jelly
To preserve vitamins as much as possible, raspberries are frozen for the winter or jam is made from them. But there is another way to preserve fresh berries - in the form of jelly. Raspberry jelly is tasty, tender, bright and healthy. It is prepared with gelatin. Berries for raspberry jelly for the winter can be ripe and overripe, whole or bruised. You should just avoid berries with dark spots. Such raspberries can no longer be used in preserves.
How to cook Raspberry jelly
Step 1
Pour the raspberries into a saucepan. Fill with water and place on the fire. Bring to a boil and cook for 10 minutes. Remove from the fire.
Step 2
When the boiled berries have cooled, pour the mixture into a bowl covered with a double layer of gauze. Connect the edges of the gauze, squeeze out the berry mass. All the grains will remain in the fabric, and the bowl will be filled with thick raspberry juice.
Step 3
Add sugar to the raspberry juice. Put the syrup on medium heat and cook for 20 minutes. Remove the container from the heat, pour in the gelatin in a thin stream, stirring continuously.
Step 4
Preserve the jelly. Pour the hot raspberry jelly into a sterilized jar and screw on a sterilized lid. Cover with a towel and let cool at room temperature for 2-3 hours. Then put it in the refrigerator or a cold place.
Raspberry jelly - FAQ About Ingredients, Baking Time and Storage
Reviews: 0
0 Overall ratingHave you already prepared this recipe? Tell what you think.
Write a review
Trending
Diet marshmallow
Diet marshmallow is a treat for those who watch their figure. Light and airy dessert from France. Unlike the classic dessert, PP marshmallow is prepared on the basis of a sugar substitute. According to the recipe, PP marshmallow at home is prepared f
Beef shurpa
Shulum, chorpa, shorpo, sorpa... In different countries, shurpa is called by different names, but it looks about the same everywhere: a rich soup with meat and vegetables. Various herbs and spices can be added to it, or it can be made on the basis of
Beef knuckle
The special value of the beef knuckle (the lower part of the beef carcass leg) is the marrow bone, rich in nutrients. The recipe recommends using meat from young animals no more than 20 months old. It can be distinguished by the rich red and pink col
Azu in Tatar style
Azu is a Tatar dish that gained popularity in Soviet times. Traditionally, azu is made from lamb or beef, with onions, potatoes and pickles added. Everything is cut into strips and stewed in tomato sauce.
