Raspberry jelly "kiss of summer"

What can be tastier than raspberry jelly at home? This is a delicious dessert that many people like. Raspberry jelly for the winter, prepared according to this recipe, always turns out to be tasty, transparent, mouth-watering and with the smell of summer.

Ingredients:

• Raspberries - 1 kilogram;
• water - 2 glasses;
• sugar - 700 grams;
• gelatin - 15 grams;
• citric acid - 3 grams.

Step-by-step recipe or how to make raspberry jelly

1. Sort raspberries, remove bad berries. Put the selected berries on a colander and rinse well with water, let the water drain.
2. Put the sorted berries in an enamel pan, add two glasses of water, put on fire and cook for 15 minutes at a low boil.
3. Drain the resulting juice, and filter through cheesecloth or flannel fabric, squeezing the pulp well (this is raspberry, which is boiled).
4. Put the squeezed juice on the fire and boil on one third of the original volume, not forgetting to remove the foam with a slotted spoon.
5. We start adding sugar in several stages (do not add all at once), bring to a boil.
6. Carefully add gelatin pre-dissolved in water and citric acid.
7. Bring to a boil again, make sure the sugar is completely dissolved. Simmer until desired consistency. (it usually takes me no more than 5 minutes).
8. Pack hot jelly in heated dry jars, cover, and put in a pan with water heated to 70 degrees and pasteurized at a temperature of 90 degrees in the pan. Jars with a capacity of 0.5 liter - 10 minutes, capacity 1 liter - 15 minutes.
9. During pasteurization, the pan must be covered with a lid, the water level in it is 3 centimeters lower than the top of the neck of the jar.
10. After pasteurization, immediately seal and cool the jars without turning.

Raspberry jelly for the winter can also be used to complement various desserts or decorate ice cream.

Delicious to you a plot!