Raspberry jelly without gelatin
Description
The recipe won't take much time. Honestly, I never have a problem deciding what to make from these berries, because I always make raspberry jelly without gelatin at home. This treat turns out incredibly delicious and disappears within just a few days. As I've already mentioned, there are no seeds in it, because after cooking the berries, we squeeze the juice out of them and simply discard the seeds. Personally, I always use only this simple recipe for raspberry jelly without gelatin, so I highly recommend it to you—it's been personally tested by me. Serve it chilled.
Instructions
- 1
Step 1
First, we gently rinse the raspberries and drain them in a colander, then place them into an enameled saucepan.
- 2
Step 2
Next, pour water over the raspberries so that it covers the berries but does not rise above them, and place the pot on the stove.
- 3
Step 3
Boil the raspberries until they soften.
- 4
Step 4
Place the resulting mass into a piece of gauze folded several times and leave it for some time until all the juice drains out. Measure the amount of juice obtained to determine how much sugar you'll need, then pour the juice back into the saucepan and reduce it by half. Then add the sugar, mix everything well, and cook the mixture until it reaches the desired consistency (no more than 20–30 minutes).
- 5
Step 5
The jelly is ready when drops placed on a plate hold their shape well and do not spread. At this point, turn off the heat and transfer the jelly into warm, dry jars, then seal with lids. Store the jelly in a cool, dry place, where it will keep for quite a long time.