Raspberry jelly is one of the most delicious homemade preparations for the winter. The fragrant delicacy will greatly diversify your breakfasts and evening tea parties. And on Shrovetide to pancakes - what you need! Ideal for pancakes, cheesecakes or ordinary cottage cheese. Very tasty and healthy!
Step-by-step cooking recipe
Put the raspberries in a colander and gently rinse with running water, then leave the water to drain.
Put the berries in a cooking bowl and cover with sugar. Leave it overnight so that the raspberries let the juice out.
Put the bowl with the workpiece on the fire, bring to a boil, remove the foam and cook the jam over low heat for 35-40 minutes, stirring occasionally.
Fill the gelatin with water according to the instructions and leave it to swell.
When the gelatin is sufficiently dispersed, put it in a bowl with jam, mix well, bring to a boil and immediately remove from heat.
Pour raspberry jelly hot into sterilized jars, seal tightly, turn upside down, wrap with a blanket and leave to cool completely. Store the cooled raspberry jelly in a cool dark place (you can in the refrigerator).
