So, you have harvested a big crop of raspberries. How to save it for the winter? The ideal way is to make jam or jelly from fresh berries. Such a blank can be done in just half an hour.
How to make raspberry jelly for the winter?
If you have a juicer, your job will be much easier. If it is not there, you will have to grind raspberries through a sieve manually and squeeze the juice.
In any case, as soon as you receive it, you should measure its quantity and then add exactly the same amount of sugar.
The simplest raspberry jelly recipe for the winter looks like this. Take fresh berry juice and sugar in a 1: 1 ratio. Mix the two ingredients and boil the composition. Simmer for 10 minutes. After this, the product must be poured into banks and refrigerated. A more detailed recipe is listed below.
What is important to know
Use only freshly squeezed raspberry juice to make raspberry jelly for the winter without pectin. If you take frozen, it will not thicken, and you will get raspberry syrup. Fresh berry contains pectin, so additional thickeners are not needed.
You need the following ingredients:
- 5 cups freshly squeezed raspberry juice.
- 5 cups (or 1 kg) of sugar.
How to do it?
In a dry saucepan, mix raspberry juice and sugar. Heat it over medium heat, stirring often, until the sugar melts.
Increase the heat to high and bring the mixture to a strong boil. This means that the liquid continues to boil, even when you mix it. Boil for 10-15 minutes, or until the mixture reaches a temperature of 101 ° C, often stirring and collecting foam on top.
Pour raspberry jelly over the winter into clean jars, cover and refrigerate to room temperature. Store preferably in the refrigerator.
Cookware
You must sterilize the jars by washing them in soapy water and then lowering them into boiling water in a large pan. Be sure to place a metal stand on the bottom before placing the cans, or you can also use a fabric towel folded several times. Otherwise, the glass will burst from touching the hot bottom of the pan.
Put the caps and rings in boiling water and turn off the heat. Do not boil them, as this reduces the quality of the sealing rubber.
Raspberry jelly for the winter: step-by-step instructions for canning
Pour jam into sterile jars, leaving a free edge of about 1 cm on top. Run the knife along the inner edges of the can to remove air bubbles. Be careful, you should not touch the bottom of the can when using metal utensils.
Clean the edges of the can with a damp cloth or paper towel. Place the covers and tighten the ring around them, but not too tight.
Place the cans in boiling water in a large saucepan with a stand on the bottom. Make sure the jars are covered with at least 10 cm of water. Boil for 10 minutes, then turn off the heat and leave them in the pan for five minutes before transferring them to the cooling rack.
When the jars have cooled, you must turn them upside down to make sure they are tight. If everything is done correctly, they can be stored in the pantry for up to 1 year.
Second option
The above recipe for raspberry jelly for the winter is far from the only one. You can make jam in another way by adding lemon juice to it. What you need:
- 1.5 kg of raspberries.
- 1.5 cups of water.
- Sugar.
- 2 tablespoons fresh lemon juice.
- Coarse salt.
How to do it?
Combine the berries and water in a saucepan. Bring to a boil, reduce heat and simmer, occasionally stirring vigorously with a wooden spatula until raspberries become very soft. It takes 10 to 15 minutes. Transfer the mixture to a fine sieve mounted on top of a heat-resistant bowl. Let the juice drain without pressing on the berries for 4 hours. Strain the resulting juice through a sieve laid with wet gauze. You should get 3 to 4 glasses.
In a large dry saucepan, bring the juice to a boil. Add 3/4 cup sugar for each glass of juice. Put lemon juice and salt (1/4 teaspoon). Bring to a boil again and cook, stirring frequently, for 8 to 12 minutes. To check if the jelly is ready, dip a large metal spoon into it, lift it horizontally above the pan and let the mixture drain back. The product is ready when the mixture thickens slightly, and its drops will slowly drain down a spoon. Be sure to remove all the foam on top.
You can store the jelly obtained in the refrigerator in any dish for up to 1 month or in a sterilized jar for up to 1 year.
Forest Raspberry Option
You can also make raspberry jelly for the winter by picking a wild berry. It has a specific taste and aroma that distinguishes it from garden culture. But at the same time, keep in mind that her color is darker, and beautiful crystal red jelly will not come out of her. What you need:
- 3 cups of finished berry juice (about one and a half kg of fresh berries).
- 1/4 cup lemon juice.
- 100 grams of liquid fruit pectin.
- 5 glasses of sugar.
How to cook it?
This is a five-minute jelly of raspberries for the winter. To begin, mash forest raspberries with a wooden spatula, dividing it into small batches. Put the resulting mashed potatoes in a moistened bag of several layers of moistened gauze. Allow the juice to drain without interfering with the process for at least 2 hours (preferably left overnight). Try to avoid squeezing the bag, as otherwise the juice will not be very high quality.
Pour the resulting juice into a saucepan, mix with sugar and boil. Make sure that the sugar has completely dissolved, and only then pour in the pectin and lemon juice. Simmer for five minutes over medium heat, then place in sterilized jars.
Spicy option
No matter how strange it may sound, but pepper really revives the sweet taste and aroma of raspberries. To prepare such an unusual treat, you will need:
- 1 cup raspberry juice (you can prepare it using any method described above).
- 1/2 pod of sweet bell pepper, chopped.
- 1/4 jalapenos, finely chopped.
- 3 cups white sugar.
- 3/4 cup apple cider vinegar.
- 60 grams of liquid pectin.
How to cook it?
First of all, you should sterilize jars and lids by immersing them in boiling water for at least 5 minutes. Keep them hot until ready to use.
In a saucepan, mix raspberries, bell peppers and jalapenos with sugar and vinegar. Bring the mixture to a boil over medium heat, and then boil over high for 1 minute. Remove the pan from the heat and let stand for 5 minutes.
Add liquid pectin to the mixture and run it through any filter to remove pieces of pepper. Place raspberry jelly for the winter in sterilized jars, cover with lids and check for leaks. Store in a cool and dark place. After opening the can, place the product in the refrigerator.
In any of the above recipes, you can use both red and yellow raspberries, or a mixture thereof. This does not affect the taste of the product, but the appearance of jelly with the use of yellow berries will not be so beautiful.