Raspberry jelly

Now we will tell you the recipes for making crimson jelly. And this delicious dessert you can cook all year round, because for its preparation not only fresh, but frozen berries and even jam are suitable.

Jelly from raspberry - recipe

Ingredients:

• raspberry - 600 g;
• sugar - 300 g;
• boiled water - 3 cups;
• gelatin - 30 g.

Preparation

Washed and dried raspberries are kneaded and squeezed juice through a fine sieve, or through gauze, folded into 2 layers. Pour the cake with warm water and squeeze it again. Gelatin soak in cold water for about an hour, then remove excess water, and swollen gelatin is dissolved in 50 ml of boiling water. The resulting mixture is mixed with raspberry juice, add sugar and poured into forms. Before feeding to the table, we lower the form for a few seconds into hot water, then turn it over and spread the finished jelly from raspberry to a flat dish.

Jelly from frozen raspberry

Ingredients:

• frozen raspberries - 350 g;
• lemon juice - 2 tbsp. spoons;
• sugar - 5 tbsp. spoons;
• gelatin - 25 g.

Preparation

Raspberry should be thawed at room temperature. When she releases the juice, we put it into a colander and filter it. The juice is diluted with boiled water to make a volume of 300 ml. Next, pour gelatin with water, let it swell for 5 minutes, and then rinse and squeeze. Dilute raspberry juice mixed with sugar and bring to a boil. Add it to soaked gelatin and stir until it dissolves. Add the juice of lemon, mix and pour into molds to half their volume. We remove the forms in the refrigerator. When the jelly layer is solidified, spread the raspberries on top of them in one layer and carefully fill it with raspberry syrup. We put the molds to freeze in the refrigerator.

Jelly from raspberry jam

Ingredients:

• jam from raspberry - 200 g;
• sugar - 100 g;
• gelatin - 25 g;
• water - 2 cups.

Preparation

Gelatin pour 100 ml of water and let it swell for 1 hour. After that we place it on a water bath and, stirring, bring to complete dissolution. But notice, you do not need to bring it to a boil. Raspberry jam stir in hot water and strain, then add sugar, mix, put on a small fire and cook for 10 minutes. Raspberry syrup is cooled, about 50 degrees, and mixed with gelatin, mix well and pour into prepared molds. We send it to the refrigerator until it is completely solidified.

And jelly lovers can also try the recipes for strawberry and dairy varieties of this dessert.