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Pitted Raspberry Jelly

0
2328
Kitchen Russian
Calorie content 289.3 kcal
Portions 1 l.
Cooking time 110 minutes
Proteins * 1 gr.
Fats * 0.7 g
Carbohydrates* 70.4 g
* per 100 gr. product
Pitted Raspberry Jelly
Content

The seedless raspberry jelly is an incredible treat. The consistency of a beautiful, aromatic jelly turns out to be dense, despite the fact that gelatin, pectin or agar-agar are not used to prepare the treat. Raspberry jelly can be used to make homemade desserts and baked goods.

Ingredients

Cooking process

step 1 out of 10
The first step is to prepare the jars, wash them thoroughly and sterilize them in the microwave or oven. Pour boiling water over the lids or simmer in a saucepan for about 10 minutes. Jars and lids must be completely dry.
step 2 out of 10
Sort the raspberries carefully. If necessary, put the raspberries in a sieve, rinse gently and let the excess liquid drain.
step 3 out of 10
Place the prepared berries in a thick-bottomed container. Use a potato grinder or hand blender to grind the berries until smooth.
step 4 out of 10
Then put the container with raspberries on low heat, pour in the required amount of water, bring to a boil, stirring occasionally and removing the resulting foam. Cook the raspberry jam for 5 minutes.
step 5 out of 10
Remove the raspberry mass from the heat and gently rub through a fine sieve so as not to burn yourself.
step 6 out of 10
Place the grated berry mass back into the cooking container. Pour the required amount of granulated sugar into the raspberry puree, mix gently. Then put the container with the future jelly on low heat, bring to a boil, stirring occasionally and removing the resulting foam. Cook the raspberry jelly for 45-60 minutes.
step 7 out of 10
Check the readiness of the jelly by dropping it on a plate, if the jelly holds its shape, then it is ready.
step 8 out of 10
Using a ladle, gently pour the hot jelly into sterile jars.
step 9 out of 10
Tighten jars of raspberry jelly with sterile lids, turn upside down, wrap them in a warm blanket. Leave to cool completely, then transfer them to a cool, dark place for storage.
step 10 out of 10
Completely cooled raspberry jelly will thicken well and can be tasted.

Enjoy!

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