Crimson jelly

Jelly is such a product that can be obtained not only by the addition of forming agents, in particular gelatin or agar-agar, but also from the pure juice of fruits and berries, which contain a sufficient amount of natural pectin. It has been proven that this element is not present in large doses in all berries or fruits, but only in those that differ in a particularly acidic taste. This is probably why many hostesses, for example, often prepare supplies of red currant jelly for the winter without adding gelling substances.

Gelatin helps in the preparation of jelly when there is not enough pectin in the starting product. For example, to make crimson jelly, in which there is not so much natural pectin, it helps. On the other hand, jelly requires a considerable amount of sugar to prepare, and the use of gelatin reduces its amount.

Natural crimson jelly can please you not only at the height of the berry season, when this sunny aromatic berry is enough, but also in winter, if you cook it for future use. For these purposes, it is not garden raspberries that are best suited, which are quite large, but forest berry with a rich aroma and taste characteristic only of it.

Essentially, the finished raspberry jelly, which is made by slowly evaporating excess liquid from berry juice, closely resembles raspberry jam. The only difference is that the jelly lacks the bones characteristic of this berry, which are removed after the juice is obtained.

In addition to homemade raspberry jelly, there is also an industrial option, which, although not inferior in taste to its own hand-cooked delicacy, definitely cannot "boast" of health benefits. This is due to the composition of the store product, which almost always has a whole set of artificial additives that extend the shelf life and give the jelly an attractive appearance.

For example, you can independently determine whether the jelly contains raspberry, which you bought in the nearest store, starch. To do this, it is enough to drip a little iodine into it - if the jelly turns blue, the unscrupulous manufacturer has definitely added this cheap substance to thicken the product.

Gelatin or agar-based raspberry jelly is a perishable product, so you need to consume it as quickly as possible. With pectin, jelly lasts significantly longer, and therefore its shelf life allows you to enjoy this fragrant light dessert even in winter, if it was cooked in summer.