6 recipes raspberry flavored jelly

Classic desserts gelatin, agar-agar and zhelfikse and variation with mango and sour cream. Enjoy them now and make stocks for the winter.

1. Classic raspberry jelly

Ingredients

• Raspberries 1½ kg;
• 800 grams of sugar.

preparation

Portionwise peretrite raspberries through a fine sieve. Earn berry came all the juice, and the cake was as dry as possible. it is not suitable for jelly.

Weigh peretortuyu weight: 1 kg of puree necessary to take 800 g sugar. Therefore, adjust the amount of sand, if necessary.

Bring to the boil weight on low heat, stirring constantly and removing the foam. Cook, still stirring, for 15-20 minutes.

Check readiness spoon. Scoop a little jelly and drip back into the pan. If the drop falls slowly, can be removed from the tank fire. If it drains quickly, simply boiled jelly longer. But remember: The cooled mass thickens more.

To eat jellies once, to shift it into molds and cool at room temperature.

If you want to prepare a dessert for the winter, to roll up sterilized jars. Once completely cooled down, remove it in a dark cool place.

2. Jelly raspberry gelatin

Ingredients

• 400 g of raspberry;
• 400 ml of water;
• 3 tablespoons sugar;
• 1½ tablespoon of instant gelatin.

preparation

Peretrite raspberries through a fine sieve. For this recipe needed and cake, and mashed potatoes.

In a pot of water and sugar vsypte, stirring, bring to a boil over medium heat. Put the cake back, re-boil and boil for 1 minute.

Strain through a sieve, rubbing mass spoon to left more fluid. Stir gelatin and stir until it is completely dissolved.

Connect the mixture with berry puree, remove the foam formed and again strain. Pour into molds and store in the refrigerator for 2-3 hours. For the winter is a treat not to roll.

3. Raspberry jelly on zhelfikse

Ingredients

• Raspberries 1½ kg;
• 800 g of sugar;
• 500 ml of water;
• Zhelfiksa 75 g (3 25 g sachet).

preparation

Put the berries in a saucepan and pour 500 grams of sugar. Leave for a day to let raspberry juice.

Then put on low heat and dissolve sugar completely. When the mass starts to boil and foam begins to appear, remove the pan from the heat and leave it for another day.

Strain mixture through a fine sieve, rubbing spoon. For this recipe you will need, and the juice and cake.

Put the cake in the pan and cover with water. Bring to the boil over medium heat and boil for 5 minutes. Again grind through a sieve, combining in a saucepan with berry juice.

Mix remaining sugar with zhelfiksom. In small portions to pour into the raspberries, stirring with a spoon. Put a moderate fire, bring to the boil and cook for 3 minutes. At this stage, the mass will be watery.

If you want to eat the jelly immediately, just spread it on the cups and cool to room temperature.

To prepare the dessert for winter, Pour it into sterilized jars and roll up. Cooled down, remove the jelly in a dark cool place.

4. Raspberry jelly on agar

Ingredients

• 7 g of agar-agar;
• 300 ml of water;
• 300 g of raspberry;
• 150 g of sugar.

preparation

Stir agar in a pan and fill about half of cold water. Stir and leave for as long as are preparing berries.

Pyuriruyte raspberries in blender together with the remaining water. Peretrite weight through a fine sieve, connecting soaked with agar-agar. Oil cake jelly is not required.

Stir in sugar and, stirring constantly, bring to a boil over low heat. Boil for 3 minutes and pour into molds.

Leave dessert cool at room temperature. Solidifies such jelly quickly - about 20-30 minutes or less. At its winter is not harvested.

5. Raspberry jelly with cream gelatin

Ingredients

• 1½ tablespoon of gelatin;
• 70 ml of water;
• 350 g of raspberry;
• 3 tablespoons sugar;
• 400 g of cream.

preparation

Soak gelatin in cold water for 30-40 minutes. Pour the raspberries with sugar, leave for 10 minutes and stir.

Carefully grind the berries through a fine sieve. Oil cake for this recipe is not useful.

Put gelatin in a water bath or in microwave for a few seconds. It should be dissolved, but in any case do not boil.

Pour gelatin into a puree and mix until homogeneous with cream. Pour the mass of cups and store it in the refrigerator for 2-3 hours. In winter, this jelly is not harvested.

6. Puff raspberry jelly and mango on agar

Ingredients

• 430 g of raspberry;
• 1-2 teaspoons of sugar.
• 8 g of agar agar;
• 2 ripe mango;
• 35 ml of freshly squeezed orange juice.

preparation

Pyuriruyte raspberry blender and strain through a fine sieve. For this recipe you will need 400 grams of berry puree. Add the sugar.

Pour half of the agar-agar, mix thoroughly and send it over medium heat. while constantly stirring, bring to boiling and boil for 30 seconds.

Pour the mass of molds, filling them halfway. They can be supplied either vertically or horizontally positioned. Allow to solidify at room temperature for 20 minutes and remove the refrigerator until cooking mango layer.

Peel the mango and chop the flesh blender. Fruit purees also need 400 g Mix it with juice and remaining agar-agar. Boil mashed it in the same way as the first.

Cool slightly and place on a lot of raspberries. Mango puree should be very hot, otherwise it would melt the first layer. Cool the gel at room temperature and in the refrigerator for 15-20 minutes. On request, decorate with nuts or coconut.

In winter, this dessert does not roll.