Raspberry Jelly Without Gelatin for Winter
Be sure to treat your guests to this wonderful jelly! Since there's no gelatin in the recipe, the raspberries have to be thickened by cooking them down — this step is essential, or the jelly won't set. So it's a trade-off: either you cook it (and lose some of the vitamins) or you skip the cooking but add gelatin. Either way, the result is a wonderfully delicate, tasty jelly — you'll just have to make peace with the fact that the cooking does cost you some of those vitamins.
Olya
Recipe author
Raspberry Jelly Without Gelatin for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 2 %
1 g
Fats 0 %
0 g
Carbohydrates 98 %
41 g
154 kcal
GI:
22
/
0
/
78
- Pick through the raspberries carefully and discard any spoiled berries. Put the raspberries in a pot, mash them with a potato masher, and add the water. Cook the raspberries until they come to a boil, then continue boiling for another 10 minutes.
- Let the berries cool, then press them through a fine sieve. You'll be left with raspberry juice — that's what we need; the pulp can be discarded.
- Combine the resulting juice (about 600 ml / 2.5 cups) with the sugar and simmer over low heat for 20-30 minutes, skimming off the foam from time to time.
- Pour the finished raspberry jelly into clean, dry jars, cover tightly with sterilized lids, and let cool. Once the jelly has cooled, store it in the refrigerator.
Caloric content of the products possible in the composition of the dish
- Raspberry - 42 kcal/100g
- Fresh frozen sweet raspberries - 50 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
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