18:42, 29 Aug 2023, author: Ermakova M.

Raspberry confiture

Name: Raspberry confiture
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 5
Cuisine: European
Ingredients: Raspberries - 800 g; Gelling mixture - 1 sachet; Sugar - 400 g

Our site is rich in raspberry blanks. This year I also have an excellent harvest, I have already prepared both jam and jelly, I decided to cook more confiture. This preparation is something between jam and jelly.

Photo source: 123rf.com/profile_srapulsar38

There are different variants of raspberry confiture, but an integral part of this preparation is the addition of a gelling component, such as pectin or agar-agar, to the berries. Now in the season they sell a lot of all sorts of gelling mixtures for quick preparation of jam or confiture, I decided to try them.

To prepare raspberry confiture for the winter, we will prepare the ingredients according to the list.

Raspberry confiture

Кухня: European, домашние заготовки, калории: 161, время приготовления: 01:10

Ингредиенты

Raspberries - 800 g

Gelling mixture - 1 sachet

Sugar - 400 g

Рецепт

1. Pour water into a bowl and add salt at the rate of a tablespoon of salt per 1 liter of water. Dip the collected raspberries into this water, mix gently and leave for 15-20 minutes. Then carefully collect the floating debris and various insects, drain the water.

2. Transfer the raspberries to a saucepan, put on fire and cook for 10 minutes.

3. Then rub the whole mass through a sieve. In raspberry confiture recipes, there is an option when half of the berries are rubbed and half remains whole, but since I have a sieve that still partially skips the bones, I rubbed the whole mass, but the bones remained, it's not scary.

4. Add the gelling mixture to the pureed raspberries, according to the instructions on the package. I brought it to a boil, then added the sugar and simmered for 5 minutes while stirring.

5. Pour hot raspberry confiture into sterile jars, twist and turn on the lid. Wrap up and let cool. The jam will thicken as it cools.

6. Enjoy your blanks!