Raspberry Jelly Gelatin-Free

Ingredients for Making Raspberry Jelly Gelatin-Free

  1. Raspberries (sorted) 1.5 kilograms
  2. Pure water 100 milliliters
  3. Sugar sand 1 kilogram
  • Main Ingredients Raspberry, Sugar
  • Serving 4 servings
  • World Cuisine


Kitchen towel - 2 - 3 pieces, Deep bowl, Half-liter glass jar - 4 pieces, Screw metal lid - 4 pieces, Colander, Stove, Deep pan (capacity 3 - 4 liters), Bun, Cutting board, Fine mesh strainer, Wooden teaspoon, Plate, Skimmer, Ladle, Wide-necked Watering Can, Wool blanket, Rosette

Making raspberry gelatin without gelatin:

Step 1: prepare the inventory.

First of all, we prepare the entire inventory with which preservation will be prepared. We wash it under warm running water from any kind of pollution, for this purpose it is worth using any detergent that contains the minimum amount of chemicals, the most ideal option is ordinary baking soda, it will wash off any dirt.
Then we pour small dishes with boiling water, and sterilize the jars and lids in any convenient way, which you can learn more about by clicking on this link. After we cover the countertop with a kitchen towel, put jars and a bowl with sterilized lids on it and proceed to the next step.

Step 2: prepare raspberries.

We transfer 1.5 kilograms of the raspberries to the colander and rinse it under a thin stream of cold running water from dust and any other kind of pollution.

After leaving the berries in the same container on 7 to 10 minutesto drain the remaining liquid. Then we throw them into a deep pan and crush the crush to a homogeneous liquid mass.

Step 3: Cook Raspberries

Now turn on the stove to a medium level, put a pan with raspberries on it, pour into a 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, put it on a cutting board and let the berry mass cool slightly. Do not turn off the stove!

Step 4: grind raspberries.

Then we install a fine mesh sieve on the surface of a clean pan and wipe the berry mass through it, helping ourselves with a wooden kitchen spoon. We do not throw out the cake, you can use it 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.

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

After the required time has passed, check the viscosity of the jelly, drip 2 - 3 drops of the mixture on a dry plate, if the drop spreads, continue to cook the jelly more 5 to 10 minutes, and if it does not spread, then it's time to start conservation.

Step 6: preserve raspberry gelatin without gelatin.

In turn, we install a watering can with a wide throat on each sterilized jar and, helping ourselves with a ladle, pour hot raspberry mass on them. Fill the containers so that to the level of the neck there would be no more than 1 centimeter of free space. Using preservation forceps, we put a metal screw cap on each jar, and tightly close them so that there are no gaps. 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. After we remove the preservation in a cool, well-ventilated place, for example, in the pantry, basement or cellar.

Step 7: serve raspberry gelatin without gelatin.

Gelatin-free raspberry jelly is served at room temperature in dessert vases or portions in sockets. In addition 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 of cakes, pastries, as an addition to ice cream, soufflé or creams. The texture of raspberry jelly without gelatin is medium density, slightly elastic and very delicate. Enjoy it!
Enjoy your meal!

Recipe Tips:

- In the same way, you can cook jelly from cherries, strawberries, cranberries and currants.

- In order to get a crystal clear jelly, you can rub it through a sieve 2 times and then repeat this process but with the help of sterile gauze.

- In order for raspberry jelly to get a denser and denser amount of granulated sugar, you need to increase by 500 grams.

- Sometimes 1 bag of vanilla sugar is added to this type of jam, this spice complements the aroma of the finished dessert. 1 to 2 tablespoons of lemon juice are also added if raspberries are too sweet and require a little acidity.