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➠ Raspberry jelly with gelatin

Raspberry jelly with gelatin

1596

Kitchen Eastern European

Calorie content 155.8 kcal

Portions 0.7 l.

Cooking time 25 minutes

Proteins * 0.6 g

Fats * 0.4 gr.

Carbohydrates* 37.9 gr.

Content

If you want to make delicious raspberry jelly using a natural pectin thickener, so that it is moderately sweet, aromatic, with the taste of fresh raspberries - we offer you our recipe. Thanks to the addition of gelatin, the jelly acquires the necessary consistency, without undergoing prolonged heat treatment and retaining the maximum amount of vitamins.

Ingredients

Raspberries 1 kg Granulated sugar 500 gr. Zhelfix 40 gr.

Cooking process

We sort out raspberries from leaves and dry twigs. If the raspberries are homemade, there is no need to rinse them, but if the raspberries are purchased, we gently rinse them in a colander under a slight pressure of water so that the raspberries do not lose their shape and let them drain from the water for a while.

Transfer the raspberries to a heavy-bottomed saucepan and puree the raspberries with a hand blender until smooth.

Mix the zhelfix with two tablespoons of sugar and add to the puree. Put the saucepan over low heat and bring the puree to a boil. When heated, the mass will begin to thicken, do not forget to stir it periodically.

After the mass has boiled, add the remaining sugar to it, mix well, bring to a boil and boil for 5-6 minutes, stirring all the time with a wooden spoon, and then remove the pan from heat.