If you like desserts with fruit jelly frosting, you should know that you can preserve jellies for the cold season. Here’s a recipe for raspberry jelly that’s simple and very easy to make. All you have to do to enjoy the jelly later is to make a classic jam recipe, but remove the seeds. The jelly can be stored in jars and kept in the pantry for 3-4 years.
Fruit desserts are everyone’s favorite in summer, but few know they can be enjoyed just as much in winter. Fruit can be frozen or made into various preserves.
Jams, jellies, compotes and syrups can be prepared from berries in season, which can be used later in tasty dessert recipes.
Syrup can be used to garnish cakes, fruit from the compote can be added to cakes or creams, while jams and jellies can be made into delicious and beautifully colored glazes.
Raspberry jelly – Ingredients
- 2 kg well-ripened raspberries
- 1500 g sugar
- The juice of 1 lemon
The first step in preparing the jelly is to prepare the fruit by washing and removing inedible parts. Once the fruit is ready, you can mix with sugar and set aside in a cool spot for a few hours. Once, syrup has formed, the fruit can be cooked.
Another important step in preserving jam is sterilizing the jars. Wash them well with water and detergent, rinse thoroughly and sterilize by heating them in the oven.
How to make raspberry jelly
Start by thoroughly cleaning the raspberries of impurities, without rinsing with water. Raspberries used for jam or jelly are should not be soaked in water so as not to retain water inside. After cleaning, weigh the raspberries and place them in a double-bottomed saucepan. Add the sugar over the raspberries and stir well so the sugar can penetrate fruit evenly. Then place the dish in the fridge for 7-8 hours or from evening until morning.
The next day you’ll find the sugar dissolved and turned into a beautifully colored and flavored syrup. Place a saucepan on the stovetop on medium heat. Leave the fruit to simmer in the syrup until foam appears on the surface. Skim off the foam with a fine sieve. When the syrup is clear and no more foam forms, strain the raspberries through a fine sieve to remove any seeds.
From this point reduce the heat to low and simmer the seedless raspberry jam for about 35-40 minutes, stirring occasionally and removing the foam if it still forms. Towards the end of boiling add the lemon juice.
Spoon the delicious hot raspberry jelly into sterilized jars. Close the jars tightly with their lids and cover with a blanket to cool slowly. When completely cool, label and store in the pantry.