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Raspberry jelly for the winter without gelatin

0
1133
Kitchen Eastern European
Calorie content 155.8 kcal
Portions 1.5 l.
Cooking time 26 h.
Proteins * 0.6 g
Fats * 0.4 gr.
Carbohydrates* 37.9 gr.
* per 100 gr. product
Raspberry jelly for the winter without gelatin
Content

Fragrant raspberry jelly turns out to be quite thick without the use of gelling agents. How delicious it is to enjoy this delicacy in winter with a slice of fresh loaf. This jelly is great for making baked goods or desserts, it is firm and tender and does not spread.

Ingredients

Cooking process

step 1 out of 8
Initially, wash the soda cans, pour boiling water over them and set them to sterilize. Place the lids in a pot of boiling water and boil for 10 minutes. Place the container on a towel-covered table.
step 2 out of 8
Sort out the raspberries, put them in a colander and rinse under a gentle stream of water.
step 3 out of 8
Let the excess liquid drain, leaving the berries for 7 minutes. Transfer them to a saucepan and grind the raspberries to a puree consistency.
step 4 out of 8
Put a saucepan with berries on low heat, add water and boil. Simmer for 5 minutes, remove from heat and cool slightly.
step 5 out of 8
Grind the berries through a fine sieve using a wooden spatula. Pour sugar into the resulting homogeneous mass.
step 6 out of 8
Put the jelly on the lowest heat and cook, stirring occasionally, for 40-50 minutes. Remove foam from the surface.
step 7 out of 8
Check the readiness of the jelly by dropping a couple of drops onto a dry plate. The jelly should not run.
step 8 out of 8
Place a watering can on a sterile jar for convenience and pour the jelly with a ladle, 1 cm short of the neck. Cover the jars with lids and seal. Turn the jars upside down, cover with a blanket and leave to cool slowly overnight.

Enjoy your tea!

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