Raspberry Jelly Ingredients
- Raspberry 250 grams
- Purified water 3 cups
- Sugar 0.5 cup
- Gelatin 2 tablespoons
- Citric acid 1 gram
- Main Ingredients Raspberry, Sugar
- Serving 1 serving
- World Cuisine
Tablespoon, Glass (300 milliliters), Bowl, Stove, Deep pan (2 liters) - 2 pieces, Colander, Gauze - 1 meter, Deep bowl, Fine mesh strainer, Wooden kitchen spatula, Silicone kitchen spatula, Skimmer, Whisk, Jelly dishes (baking dish, bowls, plastic containers, vases, glasses), Fridge or freezer, Plate
Making raspberry jelly:
Step 1: prepare the gelatin.
First of all, pour 2 tablespoons of gelatin into a small bowl, fill it with one glass of purified cold water, mix everything thoroughly until smooth, and leave to swell at room temperature for 1,5 hour.
Step 2: prepare the berries.
After about an hour, you can start preparing other products and cooking jelly. We put on a strong fire a deep pan filled with two glasses purified water. Then we sort through the berries, removing the spoiled ones, as well as any other rubbish.
Then we throw the raspberries into a colander, very carefully rinse under a thin stream of cold running water and transfer to a piece of gauze, folded in 2-3 layers. We connect the ends of the fabric so that we get a bag, and with clean hands we squeeze the juice from the berries directly into a deep bowl.
Step 3: cook the jelly.
When the water in the pan starts bubbling, send the pulp there (berry seeds) and boil them 5-6 minutes, periodically using a slotted spoon remove foam from the surface of the liquid.
Filter the resulting broth into a deep pan through a sieve with a fine mesh. Then we add half a glass of granulated sugar there, a little citric acid, put on medium heat and bring to a boil.
Then, in a thin stream, pour the swollen gelatin into the pan, while stirring it with a wooden kitchen spatula to dissolve quickly and efficiently. Bring the mixture to a boil again and add the berry juice. After that, cook the jelly A couple of minutes, turn off the stove and let it cool slightly for 3-4 minutes.
Step 4: bring the dish to full readiness.
Then we pour the jelly into the desired molds: glasses, cups, plastic containers or crystal vases. After the culinary masterpiece has completely cooled down, we tighten the containers with plastic wrap and put them in the freezer for 1-2 hours or in the refrigerator for 3-4 hours, and preferably all night.
Now we act at will. You can serve the dish immediately or dip the dishes with dessert in hot water on 30-40 secondsso that the liquid does not pour over the sides. Then cover it with a flat plate, turn it upside down, remove the container in which there was a vein, and immediately serve it to the table.
Step 5: serve raspberry jelly.
Raspberry jelly is served chilled. If desired, each serving of treats is supplemented with fresh berries, fruits, balls of ice cream, garnished with chocolate chips, sprinkled with whipped cream and sprinkled with chopped nuts. Enjoy the delicious sweetness!
Enjoy your meal!
- if you want to get a denser jelly, then the amount of water should be slightly reduced to two glasses;
- sometimes chopped dried fruits, fresh berries or nuts are added to the hot liquid jelly. After pouring the resulting mixture into molds and then acting on a prescription;
- for cooking jelly, you should not use aluminum utensils, during cooking, the juice in it quickly oxidizes, which can affect the taste and quality of the finished dessert;
- An ideal substitute for citric acid - a couple of tablespoons of fresh lemon juice (or to taste).