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➠ Thick raspberry jelly for the winter

Thick raspberry jelly for the winter

1794

Kitchen Russian

Calorie content 289.3 kcal

Portions 1.2 l.

Cooking time 80 minutes

Proteins * 1 gr.

Fats * 0.7 g

Carbohydrates* 70.4 g

Content

A recipe for thick raspberry jelly will help to add variety to the usual blanks of jam for the winter. This juicy aromatic delicacy will definitely not stay long on the shelves of the basement or refrigerator, because its taste will always be appreciated by both adults and children.

Ingredients

Raspberries 1.5KG Granulated sugar 1 kg Water 100 ml

Cooking process

We sterilize jars and lids for rolling raspberry jelly in any convenient way.

We sort out the raspberries, remove all the garbage. Then we wash the berries under cold water, dry them on a paper towel.

Transfer the dried raspberries into a deep bowl and crush with a potato crush until a homogeneous mass is obtained.

Pour the resulting mass into a saucepan. We put the pan on a low heat, bring the raspberry mass to a boil. After boiling, cook for another 5 minutes and remove the pan from heat.

We rub the raspberry mass through a sieve to get rid of all the seeds. Pour sugar into a saucepan with the resulting raspberry juice.

Put the pan with raspberries and sugar back on the fire. Cook the jelly for 50 minutes, constantly stirring the jam and removing the foam from it, until a jelly-like mass is obtained.