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Raspberry jelly with pectin

0
2027
Kitchen Eastern European
Calorie content 126 kcal
Portions 0.4 l.
Cooking time 40 minutes
Proteins * 0.6 g
Fats * 0.5 gr.
Carbohydrates* 30.1 gr.
* per 100 gr. product
Raspberry jelly with pectin
Content

Pectin is a gelling agent and can be used to make jams, jellies and puddings. The use of pectin in homemade preparations allows you to abandon the "grandmother's" methods of long boiling of berries for jelly and, as a consequence, the loss of more vitamins.

Ingredients

Cooking process

step 1 out of 6
For quality jelly, select ripe, dense raspberries. Gently wash the berries, discard them in a colander to glass the water.
step 2 out of 6
Cover the raspberries with sugar and leave for a while to let the berries release the juice.
step 3 out of 6
When the raspberries let out the juice, put the pan on the fire and simmer until the berries soften for 5-7 minutes.
step 4 out of 6
Then rub the jam through a fine metal sieve to remove the seeds. Cool the resulting juice to 45-50 degrees. Mix pectin with 3-4 tablespoons of sugar and pour into raspberry juice. Stir the berry mass with a whisk.
step 5 out of 6
Place the jam on the stove and cook for about 3-5 minutes after boiling. If the raspberries were very sweet, add a little citric acid to the jam.
step 6 out of 6
Pectin exhibits its gelling properties when cooled. Hot jelly can be poured into molds or rolled up for the winter, for which you will need several clean, sterilized jars and lids.

Bon Appetit!

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