Raspberry jelly for the winter, a simple recipe for which can be easily found in any culinary publication, is an excellent treat for winter tea parties. They're preparing it different ways with the addition of gelatin, gelatin, agar agar, or without the addition of gelling agents at all.

How to make raspberry jelly?

Raspberry jelly for the winter is a delicacy that can be served as an independent dessert. You can also spread it on bread or eat it as a snack with tea. There are some nuances in making jelly that you can handle without any problems, taking into account the recommendations below.

1. Berries for jelly must be whole, without signs of damage or spoilage.
2. If the raspberries are from your own plot, then it is preferable to collect them in dry weather.
3. In order for the jelly to thicken, sugar and berries must be in a ratio of at least 1:1.
4. If the recipe uses gelling agents, you can use less sugar.
5. Jelly can also be prepared with seeds, but it will be more tasty and tender if you first remove them from the raspberries by grinding the berries through a sieve. Alternatively, you can make jelly from berry juice. Then the raspberries are simply passed through a juicer.

Raspberry jelly for the winter “Five Minutes”

Raspberry jam-jelly for the winter “Five Minute” is very simple and quick to prepare. The main difficulty here is to rub the berries through a sieve, but this is not at all difficult, because after boiling they turn into puree. It is better to store raspberry jelly prepared according to this recipe in a cool place.

Ingredients:

• raspberries – 1 kg;
• granulated sugar – 1.2 kg.

Preparation

1. Place the raspberries in a saucepan, crush the berries well with a masher and place on the stove.
2. Boil over low heat for 5 minutes after boiling.
3. The slightly cooled mass is rubbed through a sieve.
4. The resulting mass is placed on the fire again, granulated sugar is added, stirred well and boiled for another 5 minutes.
5. Hot raspberry jelly for the winter without gelatin is placed in sterile jars and immediately sealed.

Raspberry jelly with gelatin is not cloying, but rather sweet and sour. Very little sugar is used here, because there is gelatin, thanks to which the mass will definitely harden. It is only important to remember that the mass with gelatin cannot be boiled. As soon as the first bubbles appear on the surface, the stove is turned off.

Ingredients:

• raspberries – 800 g;
• water – 800 ml;
• sugar – 6 tbsp. spoon;
• instant gelatin – 3 tbsp. spoons.

Preparation

1. Grind the raspberries through a sieve.
2. Water is mixed with sugar and brought to a boil.
3. Add the remaining cake, bring to a boil and boil for 2 minutes.
4. Strain the broth through a sieve and add gelatin to the liquid and stir.
5. Pour in raspberry puree, bring to a boil and pour into prepared sterile containers.

Raspberry jelly with agar-agar for the winter

Raspberry jelly for the winter is a simple recipe and is prepared with the addition of a thickener in the form of agar-agar. To prevent the jelly from becoming too sweet, add lemon juice if desired. At first the mass remains liquid, this is normal, as it should be. It will thicken after it has completely cooled.

Ingredients:

• raspberries – 1 kg;
• sugar – 750 g;
• lemon – 1 pc.;
• agar-agar – ½ teaspoon.

Preparation

1. Place the raspberries in a saucepan and mash with a masher until the juice releases.
2. Place the dishes on the stove and boil over low heat for 10 minutes.
3. Pass the mixture through a colander to get rid of the seeds. You can skip this step if they are not a hindrance.
4. Add the juice of one lemon, agar-agar, simmer the mixture for about another minute, and then pour the jelly into sterile containers and seal.

Yellow raspberry jelly is prepared according to the same principle as red raspberry jelly. IN this recipe jelly is prepared with the addition of gelatin, so if the berries used are sweet, less sugar can be added. The workpiece turns out bright yellow color. It will definitely be a welcome guest on the winter table, reminiscent of sunny summer.

Ingredients:

• yellow raspberries – 1 kg;
• granulated sugar – 700 g;
• gelatin – 30 g;
• water – 250 ml;
• citric acid – 1 teaspoon.

Preparation

1. Gelatin is poured into 150 g of water.
2. The berries are covered with sugar, kneaded, placed on the stove and boiled for 10 minutes.
3. Strain the mass through a sieve.
4. Place the puree back on the stove and boil for 10 minutes.
5. Add water diluted in a small amount citric acid and boil for 5 minutes.
6. Add the swollen gelatin, stir until it dissolves, bring the mass to a boil, pour into prepared jars and seal.

Currant and raspberry jelly for the winter, a simple recipe for which is presented below, is a delicacy that is not only very tasty, but also healthy. In this case, the preparation is made from berry juice, which is not boiled, but only brought to a boil. You won’t be able to save on sugar here, because if you add less of it, the mass will not thicken as it should, and the jelly will not work out.

Ingredients:

• raspberry juice – 2.5 cups;
• blackcurrant juice – 2.5 cups;
• granulated sugar – 1.2 kg.

Preparation

1. Pour both types of juice into the pan and add sugar.
2. Stirring, bring the mixture to a boil and immediately pour the currant and raspberry jelly into prepared sterile jars.

Jelly from, a simple recipe for which is presented below, is prepared with the addition of orange juice and zest. It turns out unusually tasty and very aromatic. If you use zest, then it must be peeled off in a very thin layer, without affecting the white layer. The most convenient way to do this is with a fine grater. If desired, you can add a little more cinnamon to this jelly.

Ingredients:

• raspberries – 1 kg;
• sugar – 350 g;
• large orange – 1 pc.;
• Zhelfix – 1 sachet.

Preparation

1. The sorted raspberries are placed in a saucepan and heated to a boil.
2. Cover the pan and leave the berries to steam for about 10 minutes. And then pass them through a sieve.
3. Return the puree to the pan, add orange juice and zest if desired, add jelfix and sugar and boil for 2-3 minutes at a low boil.
4. Raspberry jelly is poured hot into sterile jars and immediately sealed.

Seedless raspberry jelly for the winter, a simple recipe for which is presented below, will be perfectly stored even without a cellar in a city apartment. The preparation is well worth it long time and does not explode due to the fact that a lot of granulated sugar is used in it, and then the mass is boiled for a long time.

Ingredients:

• raspberries – 1 kg;
• granulated sugar – 1.2 kg;
• water – ¾ cup.

Preparation

1. The sorted and washed raspberries are poured with water and boiled for 15 minutes after boiling over low heat.
2. The resulting mass is ground through a sieve, returned to the pan, sugar is added, brought to a boil and boiled for about an hour.
3. The readiness of the jelly is checked as follows: a drop of the boiled mass is dropped onto a chilled saucer. If the drop immediately hardens, it means the jelly is ready.
4. Seedless raspberry jelly for the winter is poured into sterile jars and sealed.

Raspberries with the addition of a thickener in the form of agar-agar are prepared incredibly quickly and easily. The main thing is to turn natural berries into juice. The easiest way to do this is with a juicer. The jelly will retain the maximum of nutrients, because the juice is only brought to a boil and not boiled.

Ingredients:

• agar-agar – 1.5 teaspoons;
• raspberry juice – 3 glasses;
• granulated sugar – 50 g.

Preparation

1. Agar-agar is mixed with sugar and poured into boiled raspberry juice.
2. Stir well until the sugar crystals dissolve.
3. Pour the mixture into prepared jars and seal.

You can prepare it without using granulated sugar at all. In this case, the addition of a gelling agent is mandatory. This product must be stored in a cool place. After adding gelatin, the mass is not boiled, it is heated over the lowest possible heat for about 5 minutes, and then poured into jars and sealed.

Ingredients:

• raspberries – 1 kg;
• gelatin – 30 g;
• water – 250 ml.

Preparation

1. Gelatin is poured into 150 ml of water.
2. The berries are poured with the rest of the water and boiled for 5-7 minutes, the mass is rubbed through a sieve, the cake is thrown away, and the resulting juice is poured back into the pan.
3. Add the swollen gelatin and simmer over low heat for 5 minutes.
4. Place the raspberry jelly in prepared jars, seal and store in the cold.

Raspberry jam, like jelly for the winter, can be prepared without heat treatment. To do this, you just need to chop the berries, grind through a sieve to get rid of the seeds, and then mix the resulting puree with sugar. Such preparations should be stored exclusively in a cold place. In the warmth, the jelly will ferment very quickly.

We all know about the benefits of raspberries, especially during the season. cold winter when a cold overtakes us, and in combination with medicines she will quickly put us on our feet.

There are a number of recipes for preparing these berries with maximum preservation of all vitamins. If you want a jelly that is smooth and seedless, use pectin or gelatin.

In the first case, you need to add more sugar and berry juice. The second method is for those who like a less sweet taste.

Raspberry jelly goes well with hot pancakes or pancakes; you can pour it on top cottage cheese casserole or simply spread on toast. It will be no less tasty as a filling for croissants or rolls.

A classic way to make raspberry jelly without any additives. It, of course, is not as thick as store-bought, but it does not contain unnecessary chemicals.

And here it is step-by-step instruction which must be followed to obtain a wonderful delicacy. Wash the jars thoroughly and be sure to sterilize them by placing them in the oven tray with water and setting the special function.

You can use the old method of boiling - placing a glass container over the spout of a bubbling kettle.

Grind the berries in a blender or grind through a colander. Transfer to an enamel bowl and bring to a boil over low heat, stirring systematically to avoid burning.

Set aside, let cool and strain the entire mass through cheesecloth so that not a single gram of pulp gets in and the juice is pure.

Pour the berry juice back into the bowl and add sugar in batches. The heat should be moderate so that it does not boil or jump out of the pan. Do not move far from the stove, stir so that a bitter, burnt taste does not appear.

Raspberries are a very tender berry that does not require long cooking.

It is enough to boil it for ten to fifteen minutes, set it aside, cool and put it on the burner again for five to seven minutes.

Stirring with a spoon, lift the mass up and, pouring the jelly back, look at the consistency: if it suits you, you can distribute it into jars and seal.

Keep in mind that after final cooling the mass will become even thicker.

Some housewives adhere to the tendency to preserve berries and vegetables without heat treatment, justifying this with a greater likelihood of preserving the benefits of the product. There is some truth in this, and therefore there are several recipes for preserving raspberry jelly without cooking.

We sort through the berries, remove spoiled ones and place them in a large container. Do not wash raspberries under any circumstances, otherwise they will become saturated with moisture and lose most of their benefits. Add sugar and puree the berries using a regular wooden masher.

You can use a more convenient method - beat it with a blender with a submersible attachment or twist it in a meat grinder, but vitamins are also lost when fruits come into contact with metal.

Place in sterile jars, sprinkle a one-centimeter layer of sugar on top so that the product does not spoil, thus making a plug to prevent oxygen from penetrating, and close with a plastic lid.

Place the raspberry jelly in the refrigerator.

The most important thing in this method is to store it only in a cold place and be sure to maintain the proportion of berries to sugar, otherwise there is a high risk that the jelly will ferment.

This raspberry jelly for the winter received this name due to the speed of its preparation.

Even the most inexperienced, novice housewife can prepare it for the winter. You just need to have the desire and a set of products.

Sort out the raspberries from the debris, immerse them in cold water for just a few minutes and carefully remove them with your palms or a slotted spoon. Place on a towel and let dry.

When excess moisture comes out of the berries, transfer them to a bowl and cover with a thick layer of sugar without gaps.

Leave for four to five hours. When you see that the raspberries have completely absorbed the sand and juice is coming out, place them on the stove and bring them to a boil. Boil for literally five minutes.

Wash the jars thoroughly in advance and place in a large container, fill with water and boil for ten minutes.

Spread the “Five Minute” raspberry jelly to the fullest and screw on with sterilized iron lids; plastic ones will not work.

Wrap the upside down jars in a thick blanket and leave until completely cooled.

After this, place it in the basement, pantry, or any dark, cool room.

Extraordinary delicious jam from watermelon rinds Any person can do it at home if you use the recipes from this article. So don't throw watermelon rinds into the trash anymore.

And here are ways to cook rhubarb compote.

Raspberry jelly is ready for use one and a half to two months after preservation; during this period it will thicken sufficiently and be imbued with a rich aromatic smell and taste.

You should not use spoiled berries; it is better to immediately process them into compote, otherwise there will be a possibility of fermentation and mold growth on the surface of the jar.

If you follow all the technologies and sterilize the container, then the jelly from these berries can be stored in the basement for more than one or two years.

Look carefully at the raspberries while picking. It may contain bugs with unpleasant smell, which will spoil the aroma and taste of the dish.

We hope you enjoy our recipes. Good luck with your preparations, dear hostesses!

Step 1: prepare inventory.

First of all, we prepare all the equipment with which the preservation will be prepared. We wash it under warm running water to remove any kind of contaminants; for this purpose it is worth using any detergent that contains minimal amount chemical substances, the most ideal option is ordinary baking soda, it will wash away any dirt.

Then we pour boiling water over small dishes, and sterilize jars and lids in any convenient way, which you can learn more about by following this link. Then we cover the countertop with a kitchen towel, place jars and a bowl with sterilized lids on it and proceed to the next step.

Step 2: prepare the raspberries.

We transfer 1.5 kilograms of sorted raspberries into a colander and rinse them under a thin stream of cold running water to remove dust and any other kind of contaminants.


Afterwards we leave the berries in the same container for 7 – 10 minutes to allow any remaining liquid to drain. Then we transfer them into a deep saucepan and crush them with a masher until they become a homogeneous liquid mass.

Step 3: cook the raspberries.

Now turn on the stove to medium level, place a pan of raspberries on it, pour into the container 100 milliliters clean water and bring the liquid to a boil. After boiling, boil the raspberries for 5 minutes, remove the pan from the stove, place it on a cutting board and let the berry mass cool slightly. Don't turn off the stove!

Step 4: Grind the raspberries.

Then place a sieve with a fine mesh on the surface of a clean pan and rub the berry mass through it, helping yourself with a wooden kitchen spoon. We don’t throw away the cake; it can be used to make compote or jelly, and add 1 kilogram of granulated sugar to the pan with raspberry juice.

Step 5: cook raspberry jelly without gelatin.

Afterwards, reduce the temperature of the stove to the lowest level and place a pan with a mixture of sugar and raspberry juice on it. We arm ourselves with the same wooden spoon, and, stirring the berry mass, boil it for 40 – 50 minutes. Periodically, using a slotted spoon, remove the white foam from the surface of the thickening liquid.


After the required time has passed, check the viscosity of the jelly, drop 2 - 3 drops of the mixture onto a dry plate, if the drop spreads, continue to cook the jelly some more 5 – 10 minutes, and if it doesn’t spread, then it’s time to start preservation.

Step 6: preserve raspberry jelly without gelatin.

One by one, place a wide-necked watering can on each sterilized jar and, helping yourself with a ladle, pour the hot raspberry mixture over them. Fill the containers so that there is no more than 1 centimeter of free space left to the level of the necks. Using canning tongs, place a metal screw cap on each jar and close them tightly so that there are no gaps. We turn the jars upside down, wipe them with a damp kitchen towel, place them on the floor, cover them with an old woolen blanket and cool the workpiece without sudden changes in temperature for 12 days. Afterwards, we put the preserved food in a cool, well-ventilated place, such as a pantry, basement or cellar.

Step 7: Serve raspberry jelly without gelatin.

Raspberry jelly without gelatin is served room temperature in dessert vases or in portions in rosettes. As a complement to this yummy, you can offer crackers, cookies, rolls, cheesecakes or fresh homemade bread with butter.


Very often, this jelly is used in baking, for layers in cakes, pastries, as an addition to ice cream, soufflé or creams. The texture of raspberry jelly without gelatin is of medium density, slightly elastic and very tender. Enjoy!

Bon appetit!

Using the same method, you can cook jelly from cherries, strawberries, cranberries and currants.

In order to get crystal clear jelly, you can grind it through a sieve 2 times and then repeat this process but using sterile gauze.

In order for the raspberry jelly to be denser and thicker, the amount of granulated sugar must be increased by 500 grams.

Sometimes 1 packet of vanilla sugar is added to this type of jam; this spice complements the aroma of the finished dessert. Also add 1 - 2 tablespoons of lemon juice if the raspberries are too sweet and require a little sourness.

A cup of fragrant tea and a fresh bun spread with raspberry jelly - both children and adults will enjoy eating this breakfast. Dessert has amazing taste and aroma, and thanks to gentle cooking technology it retains weight useful properties, for which we value garden berries so much. There are dozens of recipes - from mashed raspberries and simply crushed ones, with a gelatinous consistency and thicker, similar to jam, paired with other berries, for example, red currants.

Raspberries are a source of vitamins and an excellent preventative against winter colds.

Preparation of ingredients and rules for making jelly

The main component of raspberry jelly is, of course, the berry itself. In order for the finished product to be thick, transparent, aromatic, and retain a bright, rich color, the quality of the raw materials and the rules of its heat treatment are important. A few words about this.

What should raspberries be like?

Ripe, but not overripe, with a small amount of unripe fruit. They contain more pectin, and therefore their gelling properties are higher.

Without stalks, pests, rot. It is better to monitor this during collection so that once again Do not “disturb” fragile berries.

If you don’t know the origin of the raspberries (you buy them at the market), before cooking it is better to rinse them under running water, place them in a colander, and let them drain.

Advice! No matter how large and attractive garden raspberries are, their aroma cannot be compared with their unsightly-looking forest relative. If possible, make a few jars of wild raspberry jelly to try - your family will appreciate the recipe for an unusual delicacy.

Pay attention to the rules for heat treatment of berries. Knowing them, you will not overcook the jelly, fix the desired density, raspberry taste and aroma, and extend the shelf life of the preparations.

The duration of cooking juice with sugar should not exceed 30 minutes. Next comes the destruction of useful substances, the mass darkens, and the taste of the product deteriorates.

In order not to increase the cooking time, but to obtain a thick, gelatinous consistency, gelling agents (gelatin, pectin) are added.

Pectin is also used if the amount of sugar is reduced (it acts as a thickener).

The less the jelly is cooked, the more useful components remain in the preparation. In this case, the finished product must be pasteurized (temperature – 85–90 ⁰ C, time for liter dishes – 10 minutes).

If pectin is not used, most recipes recommend adding citric acid to raspberry jelly. She will shade sweet taste berries, will not allow the workpiece to become sugary during storage.

Thick gelatinous mass - ideal consistency for fruit jelly

Several proven recipes

Many housewives switch to making jellies and jams because it is easier compared to jams; children prefer them. Europeans generally cannot imagine breakfast without toast with a sweet treat.

Raspberry juice jelly with pulp

Traditional raspberry jelly is prepared according to classic recipe. For 1 kg of berries take the same amount of sugar, 100–120 g of water, 2–3 g of citric acid. The step-by-step cooking process is as follows.

The prepared raspberries are kneaded or crushed using a blender, water and sugar are added, and brought to a boil.

Stirring and constantly skimming off the foam, cook over low heat for half an hour.

Cool the finished mass slightly and grind through a fine sieve to separate the seeds and obtain a homogeneous structure.

The pureed juice, boiled with sugar, is put back on the fire, citric acid dissolved in a tablespoon of water is added, and boiled for 2-3 minutes.

Hot jelly is poured into sterile containers, sealed hermetically and cooled without turning the jars over.

Advice! The jelly is considered ready if the formation of foam noticeably decreases, it does not spread along the edges of the pan, and a drop of syrup after cooling does not spread on the glass or plate.

Raspberry puree is boiled with sugar until approximately 30–40% of the liquid volume evaporates

Raspberry jam

You can cook raspberry jelly without separating the seeds - this recipe for the winter will appeal to those who are short on time and not so scrupulous in terms of following the classic recipe. Raspberry seeds are smaller than strawberries, they do not affect the consistency too much and do not impair the taste. On the contrary, thanks to the “cake”, the confiture will turn out thicker, similar to jam. The cooking technology is the same as in the recipe described above, only without rubbing through a sieve.

Raspberry jam – seeds are not a hindrance to taste

Recipe with gelatin or pectin

Many people prefer to make raspberry jelly with gelatin. In this case, the gelatinous consistency is achieved using a thickener, in addition to gelatin, it can be pectin, agar-agar, jamfix. The cooking process is significantly shortened (up to 10–15 minutes), vitamins and biologically active compounds are better preserved, and less sugar can be added.

If gelatin is used (40–50 g per 1 kg of raspberries), it is pre-soaked in 100–150 g of cold boiled water, then heated until completely dissolved, and filtered. Pectin-based thickeners are used according to instructions.

Mash the raspberries, add half a glass of water, boil for 2-3 minutes, then rub through a sieve. Add sugar and thickener to the mixture and cook over low heat for 10–15 minutes. When hot, they are packaged in jars and sealed.

Proportions: 1 kg of berries, 0.7–1 kg of sugar, 100–150 g of water, 40–50 g of gelatin (pectin).

With red currant juice

Instead of gelatin and water, you can use red currant juice. For 1 kg of berries you will need 250–300 g of juice. It will add the necessary acid and act as a thickener.

Crushed raspberries with sugar and red currant juice are evaporated for 30 minutes, then wiped. Then bring to a boil and pour into sterilized jars.

Seedless raspberry jelly:

Raspberry jelly is not only tasty, but also a healthy dish, loved since childhood, because raspberries are simply a storehouse of elements valuable for human body, raspberry jelly can be made from fresh berries, or using frozen or canned ones and you can enjoy this wonderful treat all year round.

How to make raspberry jelly.

It is rich in pectin content, which has the ability to thicken a dish without adding gelatin and regardless of the recipe chosen, there are general steps for its preparation.

Any fruit and berry jelly is canned food, which means that the first necessary action before cooking is washing and sterilizing the jars for the finished dish. The raspberry product does not require any separate recommendations for preparing containers for preservation; it is enough to boil the jars for 15–20 minutes and dry thoroughly.

Let's start making raspberry jelly

In parallel with boiling the container for raspberry jelly, you can begin to wash the berries. You can get juice from berries the old fashioned way: by squeezing it from softened fruits. If you have a blender or juicer, the process will be greatly simplified.

After the juice for the raspberry jelly is ready, you should start making berry puree. To do this, you need to simmer the raw materials over low heat for ten minutes without covering the pan with a lid, then increase the heat to medium and continue cooking until the remaining berry lumps are completely softened.

Carefully straining the resulting food through several layers of gauze is an important point for obtaining pure nectar without the presence of berry sediment or stone waste.

Now it’s time to sweeten the semi-finished product. You need to add sugar to the puree at a ratio of 1 to 1, depending on what kind of raspberries the jelly is made from: fresh, defrosted or canned. If there is no need for the sweetness of the product, you can reduce the sugar dose, but not go beyond the proportion of ¾ sweetener to 1.

After adding granulated sugar, the mixture must be boiled in order to completely dissolve the sugar in the dessert. This process should take place over low heat, with control and constant stirring of the puree. Having brought the food to a boil, it needs to be cooked for another 5 minutes, observing the consistency. After the sugar has dissolved, reduce the heat to low and simmer the dish for 10 - 15 minutes, without allowing the product to boil. If it is not possible to constantly monitor the process, it can be carried out in a steam bath.

Mandatory check to see if the prepared raspberry jelly thickens

The next stage is to check the thickening of the semi-finished product for raspberry jelly. To do this, scoop up the mixture with a spoon and, raising it higher above the pan, pour the almost finished raspberry jelly back. The duration of further preparation depends on the viscosity at this stage. If the raspberry jelly substance is not jelly at all and is too liquid, you should continue cooking, remembering that hot food always thickens a little when it cools. Having brought the jelly to the desired consistency, it can be poured into sterile jars.

If desired, raspberry jelly can be consumed the next day; the jars can be closed with plastic lids and stored in the refrigerator.

Popular recipes for making raspberry jelly.

1. The most common proportion of ingredients for delicious jelly from raspberries is:

• Juice – 200 ml.
• Granulated sugar – 350 gr.

2. Dessert for festive table in the form of raspberry jelly can be prepared quickly, but using gelatin.

• Fruit juice – 200 ml.
• Sugar – 100 gr.
• Boiled water – 1 glass.
• Gelatin – 10 gr.

Thickener diluted in cold water and leave for one hour to swell. Then drain the remaining liquid and add 50 grams of boiling water. Mix the gelatin mass with berry juice and sugar, stirring the product thoroughly. Pour into beautiful glasses or special molds, the raspberry jelly just needs to thicken. To transfer the finished result to a plate, the container should be slightly heated in hot water and carefully turn it over onto a saucer.

3.Jelly from frozen raspberries.

• Raspberries – 350 gr.
• Sugar – 5 tbsp. spoons
• Gelatin – 25 gr.
• Lemon juice – 2 tbsp. spoons.

Thaw and strain the raspberries, dilute the resulting juice with boiled water. Dilute the gelatin contents in water and leave for 5 minutes to swell. At this time, the nectar should be sugared and the dish should be brought to a boil over low heat. Remove the raspberry jelly from the heat and add the swollen gelatin, stirring until completely dissolved. The final stage is adding lemon juice and pouring into molds.

4. Jelly from canned raspberries.

• Jam – 400 gr.
• Granulated sugar – 200 gr.
• Water - 4 glasses.
• Gelatin – 50 gr.

For making jelly raspberry jam you need to mix with boiling water, stir and strain. Thin the gelatin in water and let it sit for 60 minutes. Add sugar to the diluted jam and boil the syrup for ten minutes over low heat. Cool the finished product to 40 - 50 degrees and mix it with the thickener, thoroughly mixing the ingredients. Pour into molds and refrigerate. Bon appetit, enjoy extraordinary taste raspberry jelly, now you know how to prepare it at any time of the year.
You can also prepare many delicious and varied dishes from raspberries.