Natural and fragrant raspberry jelly, cooked at the height of the summer season, will definitely come in handy in the cold season. This is not only a useful independent delicacy, but also a delicious filling in pastries and an addition to various desserts.
Ingredients
- Raspberry - 1 kg
- Sugar - 1 glass
- Water - 1 glass
- Citric acid - 2 g
Step-by-step cooking recipe
Put the raspberries in a cooking pot and puree with an immersion blender.
Add water, mix the billet with a wooden spoon and cook over low heat, stirring and removing the foam, for 10 minutes after boiling. Remove the workpiece from the heat and cool slightly.
Rub the berry mass through a sieve to get rid of the seeds.
Add sugar to the raspberry juice, bring it to a boil again and boil the jam over low heat for 40 minutes, stirring occasionally and removing the resulting foam.
At the end of cooking, add citric acid, stir and remove the workpiece from the heat.
Pour the hot jam into small sterile jars and cool completely in the open. Close the jars with cooled and noticeably thickened raspberry jelly jam with nylon lids and send them for storage in a cool dark place (you can also put them in the refrigerator).
