How to make
The raspberries are washed and strained. They are put in a pot. Add 7 oz (200 g) of sugar to them. Put it on the stove.
Knead until a sticky mixture is obtained, stirring occasionally. Set aside to cool for at least half an hour.
The same is repeated 2-3 more times. Boil, by periodically stirring, cool it and do it again at least 3 times.
After the last boil, a pot with cheesecloth is prepared. The mixture is poured inside. It is placed so that it drains and the seeds remain in the cheesecloth, and the rest of the mixture flows into the pot and will be used for the jelly.
After everything cools down, it can be squeezed by hand. The mixture in the cheesecloth is discarded. Add the remaining sugar to the saucepan with the raspberry juice. Boil until the desired thickness is obtained. It is checked by placing it on a plate, letting it cool for a short time and passing a spoon through the middle.
When the mixture reaches the desired thickness, citric acid is added. Boil the raspberry jam for another 5 minutes, reducing the heat.
The finished raspberry jelly is poured into previously prepared and completely dry jars. This dose makes 4 jars. Lids are put on the jars. Place the jars in a pot and cover them with water.
The temperature of the water must match the heat of the jars so they don't break. Boil for 15 minutes after the water boils.
I chose to make jelly rather than jam because raspberries have quite a few seeds.
The raspberry jelly for the winter is ready. You can eat it with pancakes, cheesecake or whatever you like.
