How to make delicious raspberry jam. How to make delicious raspberry jam for the winter. Raspberry jam with whole berries
Before making jam, remove the stems from the raspberries and gently rinse the berries with cold water.
The easiest way to make delicious jam. The berries do not boil too much, and the syrup turns out transparent.
Ingredients
- 1 kg raspberries;
- 1 kg sugar.
Preparation
In a saucepan, add sugar to the raspberries and leave for 3-5 hours so that the berries release their juice. Bring the mixture to a boil over moderate heat and cook for 5 minutes. Skim off any foam from the jam during cooking.
The jam turns out thick, smooth and sweet, but not at all cloying. Thanks to citric acid, the jam will not become sugary and will delight you with its amazing taste and consistency for a long time.
Ingredients
- 1.2 kg raspberries;
- 100 ml water;
- 800 g sugar;
- 2 g (at the tip of the knife) citric acid.
Preparation
Grind the raspberries with a blender or masher. Place the berries in a saucepan, place over moderate heat and add water. Periodically skimming off the foam, bring the berry mass to a boil and cook for 3 minutes.
Grind the raspberries through a sieve into another pan. Add sugar and mix thoroughly. Bring the mixture to a boil again and cook for 15–30 minutes.
Check readiness this way: drop a little jam onto a clean, cold plate and pass a spoon through it. If the edges do not stick together, the food is ready.
In a mug, dissolve citric acid in a small amount of water. Pour this mixture into the berry mixture, bring to a boil and remove from heat. The jam will thicken once it has cooled completely.
This incredibly simple recipe will allow you to enjoy almost fresh and very aromatic raspberries in winter.
Ingredients
- 1 kg raspberries;
- 1 kg sugar.
Preparation
Add sugar to the raspberries and crush with a masher. Leave for 4-5 hours until the sugar is completely dissolved. Stir the berry mass periodically.
Place the raw jam in plastic containers or plastic bags and store in the freezer.
The jam can also be placed in sterilized jars and stored in the refrigerator, but for this you need to use not 1 kg, but 1½ kg of sugar.
To make jam thick, you don't have to cook it for a long time. You can simply add gelatin to it.
Ingredients
- 1 kg raspberries;
- 800 g sugar;
- 25 g (2 tablespoons) gelatin;
- 70 ml water.
Preparation
Place the berries in a saucepan, add sugar and shake. Leave for several hours to allow the raspberries to release their juice.
Place over moderate heat, bring to a boil, remove from heat and cool. Repeat cooking, let cool. Bring the berry mixture to a boil again.
Dissolve gelatin in warm water. When the jam boils for the third time, pour the gelatin mixture into the pan, stirring constantly. After cooling, the dessert will thicken.
povarenok.ru Stunning sweet aroma and piquant sourness.
Ingredients
- 2 lemons;
- 1 lime;
- 200 g brown sugar;
- 200 ml water;
- 1.8 kg white sugar;
- 1.5 kg melon pulp;
- 800 g raspberries.
Preparation
Grate the lemons and limes into a bowl and squeeze the juice out of the fruit. Add brown sugar, stir and leave for an hour.
Pour the contents of the bowl into a saucepan, add water and white sugar. Place over medium heat, stir and bring to a boil.
Place the melon pulp, cut into small cubes. Bring the mixture to a boil again and cook for 5 minutes. Add raspberries and, periodically skimming off the foam, cook for another 5 minutes.
Leave the food to cool for several hours. Then bring it back to a boil over medium heat and cook for 20 minutes.
Very thick jam, which can be served not only with tea, but also used as a filling for pies.
Ingredients
- 400 g raspberries;
- 200 g blueberries;
- 600 g sugar.
Preparation
Place raspberries and blueberries in a saucepan and add sugar. Leave for a couple of hours for the berries to release their juice.
Place over medium heat, bring to a boil and, stirring constantly, cook for 15 minutes. Cool, bring to a boil again and cook for 15 minutes. Let cool and repeat cooking again.
Hello ladies and gentlemen! Very soon the collection of such healthy berries like raspberries. Of course, everyone loves it very much, but the fruits do not last long and usually the next day the berry is no longer suitable for eating. Therefore, when the year pleases with the abundance of this sweet delicacy, you must know how to prepare it for future use.
Of course, there are a lot of cooking options, including compotes, freezing fresh berries and everyone’s favorite jam for colds. The last method of preserving fruits is good because the raspberries are subjected to minimal heat treatment and retains all its vitamins. Well, the taste and aroma simply cannot be described in words!
Exist different recipes preparing raspberry delicacies. From classic without cooking to non-traditional ones with gelatin or lemon. Today I will share with you the most popular technologies. Although all recipes have one thing in common: they are easy and quick to make, and the jam usually takes only 5 minutes to cook.
And don’t forget to prepare winter treats like or. The season for collecting such fruits has long been open!
Let's proceed directly to cooking. Once again, I note that I am a little squeamish, so I prefer to wash the berries before cooking. Moreover, I love the homogeneous consistency. If you prefer not to wash the raspberries, then simply skip the first steps.
Remember that raspberries have a healing effect, both fresh and canned.
Ingredients:
- Raspberries - 1 kg;
- Sugar - 1 kg.
Cooking method:
1. Sort the berries from debris and leaves. Wash carefully, or better yet, soak in water to rid the fruit of insects. Then dry the fruits on a towel.
2. Now place the berries in layers in a bowl, sprinkle each layer with sugar.
If desired, you can add a couple of blackberries to the raspberries.
3. Cover the workpiece with cling film and leave it alone for 6 hours. After a while, a lot of juice should appear.
4. Immediately before cooking, prepare the jars and lids, that is, sterilize them. And then put the preparation with berries on the fire. Stir the mixture with a wooden spoon from top to bottom. Bring the contents to a boil and simmer for no more than 5 minutes.
Using a wooden spoon, transfer the finished delicacy into hot jars and roll up. Turn the blanks upside down and wrap them in a blanket. Leave the jars until the morning, then remove the blanket and wait another couple of hours until they cool completely. And then put it in a cool place for storage.
How to cook raspberry jam in a frying pan
Here is another photo recipe similar to the previous one. So to speak, an option when there are not so many berries. And in order not to dirty a large container, you can cook the delicacy directly in the frying pan.
Ingredients:
- Raspberries - 1.5 kg;
- Sugar - 1.5 kg.
Cooking method:
1. First, sort the fruits, throw away bad and rotten berries. Next, you can carefully wash the raspberries or skip this step. But I try to rinse to get rid of insects.
2. Place the berries in a deep frying pan, add sugar and mix gently. Leave the container with the fruit for 6-10 hours so that the berries release juice.
3. After 6 hours, place the pan on the stove and stir the contents again. Turn on the heat and bring the contents to a boil. Boil the mixture for 5 minutes, remembering to remove the foam.
4. Sterilize jars and lids. Pour the hot treat into prepared containers. Roll up the lids.
5. Turn the blanks upside down and wrap them in a blanket. Leave until completely cool. Then put it in your usual storage place.
Thick raspberry jam for the winter with whole berries
Here is a cooking option with whole fruits. Here it is best not to wash the berries first (but I do). Also, in order for the dessert to turn out thick, you will need to increase the cooking time and instead of 5 minutes, cook a little longer. Still carefully and carefully mix the fruits, watch the fire so that nothing burns.
Ingredients:
- Raspberries - 1.2 kg;
- Sugar - 700 gr.;
- Citric acid - 1 teaspoon;
- Water - 350 ml.
Cooking method:
1. Pick ripe raspberries. Remove leaves and excess debris.
2. Then carefully wash the berries in a colander under cold running water.
3. Place selected and prepared fruits into a saucepan. Add citric acid.
4. Now add sugar.
5. Pour cold water and place the pan over medium heat, stirring the contents carefully.
Added water will add lightness to the dessert and dilute the sweetness.
6. When the jam boils, reduce the heat to minimum. Boil the dessert for 20-25 minutes, and then immediately pour into sterilized jars and roll up. Turn the jars over onto their lids and cover with a blanket. After cooling, put it in the basement or cellar.
The shelf life of such treats is 1 year.
“Five-minute” raspberry at home
But most cooks, of course, choose a quick cooking recipe. My mother always makes jam this way. Look at the story too. And if you have any questions, be sure to write to me, I will try to answer everything).
Raspberry jam without cooking for the winter, so as not to go sour
It’s cool when we don’t subject fresh berries to any heat treatment. However, such a delicacy is stored only in a cold place, preferably in the refrigerator. A couple of jars can be frozen using this technology.
Ingredients:
- Raspberries - 1 kg;
- Sugar - 1 kg.
Cooking method:
1. Sort the berries, remove debris, leaves and bad fruits. Rinse thoroughly under cold water. Dry.
2. Place raspberries in a blender bowl and puree until smooth.
3. Pour the resulting puree into a deep bowl.
4. Sprinkle the berry mixture with sugar.
6. After an hour, stir the mixture again and check that all the sugar has dissolved.
7. Then pour the treat into sterilized jars and seal. Store in a cool place.
How to make jam like jelly with pectin
Raspberry jam is usually not very thick, so it is best to add gelatin or pectin to add thickness. Then you will get not just jam, but real jam.
Ingredients:
- Raspberries - 2 kg;
- Sugar - 1.5 kg;
- Pectin - 10 grams.
Cooking method:
1. Pick ripe berries. Get rid of debris and leaves. Place the fruits in a colander and wash under running water. Then dry the raspberries.
2. Now put the berries in a deep container and crush well until the juice appears. After this procedure, place the dessert on the stove and turn on high heat. Bring the puree to a boil, then reduce the heat and simmer for 10-15 minutes. Skim off any foam during cooking.
3. Take a colander and place a piece of gauze in one layer. Wipe the slightly cooled puree with a tablespoon, and then roll the gauze into a knot and squeeze out all the remains. All raspberry grains and any random debris should remain in the gauze.
4. Pour sugar into the strained mixture and put it back on the stove. Bring to a boil and simmer for 8 minutes. At the 6th minute, do not forget to add pectin. And don't forget to remove the foam.
5. Pour the hot jelly into sterilized jars and roll up. Turn the pieces down onto the lids and cover with a blanket. Cool and store in a cool place.
Raspberry jam with lemon
Well, for variety, you can add fruits from the citrus family. Moreover, you can only use juice, or you can also use pulp. It's up to you to choose!
Ingredients:
- Raspberries - 1 kg;
- Sugar - 1 kg;
- Lemon - 1 piece.
Cooking method:
1. Pick fresh, selected berries. There shouldn't be any spoiled ones.
2. Wash the fruits by placing them in a colander, and then wait until all excess moisture has drained.
3. Add the required amount of sugar.
5. Squeeze the juice out of the lemon and add it to the jam. Place the workpiece on the stove, bring to a boil and then boil for 5 minutes.
6. Pour the dessert into sterile jars and seal. Turn the jars down onto their lids and cover them with a blanket. When the pieces have cooled completely, take them to a cool storage place.
The best recipe for making raspberry jam using a video from YouTube
Well, in conclusion, one more video. I liked it because with a minimum amount of time you can get two products at once. This is our healthy treat and syrup. Moreover, the syrup can be used both for soaking cakes and for preparing drinks.
Also when cooking aromatic and healthy dessert(for any recipe) pay attention to the following points:
- The fruits are best picked in dry weather;
- The berries must be whole and not limp;
- The most important and controversial question: Do I need to wash raspberries or not?? If you are 100% sure that the berries are clean and free of insects, do not wash them; if you buy, it is better to carefully rinse the fruits in a colander, placing it in a bowl of cold water;
- Raspberries are a very delicate berry, so you need to be careful when washing, otherwise you risk getting a mess of grains and water;
- After soaking the berries in water, be sure to dry them;
- Very often, such berries contain bugs, so you can first keep the raspberries in slightly salted water. Usually put 1-2 teaspoons per 1 liter of water. But then you need to rinse in plain water several times;
- Washed fruits must be used immediately, otherwise your harvest will be lost;
- When cooking a treat, skim off the foam, and if you are cooking a dessert with whole fruits, then instead of stirring, gently rock the container from side to side;
- For a more saturated color, you can add citric acid or lemon juice.
I believe that every family should have raspberry jam. Let it be even a couple of small jars. Indeed, during the cold season, such preparations will be very relevant. And don’t be afraid that the treat contains a lot of sugar, there are still more benefits. Everyone Bon appetit and have a great mood!
Raspberry jam! It's just the magic of words, taste and benefits. For those for whom food is medicine, nothing better can be imagined. It is believed that raspberries, the main raw material for such jam, contain aspirin and many vitamins and minerals. Due to its healing properties, it is almost in the first place in the fight for the normal quality of blood, the circulatory system and the immune system of the human body.
The presence of vitamins in raspberries: C, A, E, B2, PP; microelements: iron and copper - gives raspberry jam the properties of a tonic product with high regenerating and antioxidant capabilities. If you have a cold or hypothermia, it is recommended to drink plenty of warm drink with raspberries or raspberry jam. And this is the most folk recipe and the most popular sweet medicine.
And finally, raspberries as a berry, in themselves, are a healthy delicacy that can be eaten as berry dessert fresh, cook compotes, jelly, raspberry soufflé, open oven berry pies with raspberries. Raspberry jam in this line takes its place of honor: it’s rare that a home doesn’t make jam from aromatic and sweet forest or garden raspberries, and in Rus' they have long loved making teas with raspberry jam.
There are quite a lot of culinary recipes for making raspberry jam for future use, but each housewife chooses according to her own taste. We may enrich this selection with a selection best recipe raspberry jam, which with modern supplies fresh berries can be cooked all year round.
Vitamins PP, A, E, B2 stimulate vitality, increase skin elasticity and ensure a healthy complexion. Thus, jam helps a person prolong his youth. Iron, which is also present in good quantities in this jam, has a positive effect on the process of hematopoiesis.
How to prepare raspberry jam?
Let's face it, during any heat treatment a significant proportion of vitamins are lost. In the last century, raspberry jam was most often prepared in a copper basin, as were other types of jam. Some recommendations for making jam suggest using enamel containers. But enamel cookware gives a high stickiness to the jam, plus the enamel may chip if handled awkwardly. An aluminum container is also not suitable for making jam - the organic acids contained in the berries dissolve the oxide film on the surface of the aluminum. This is clearly visible on the inner surface of an old aluminum pan, all dotted with mini holes.
The best container for making any jam in all respects is a container made of high-quality stainless steel. For cooking raspberry jam, a large stainless steel pan with a thick bottom is suitable, which will almost completely prevent the berries from burning. Cooking in such a vessel is a pleasure.
In addition to the container for making jam, you will need a large cooking spoon with a long handle for periodic stirring and a slotted spoon to collect the foam.
In advance or while the raspberry jam is boiling, prepare a glass container for hot pouring and sealing. The jars should be thoroughly washed and dried in a way convenient for you: in the oven or over a boiling kettle, but it is important that they are sterile and completely dry. Hard caps must also be sterile and dry.
Preparing raspberries for making jam
For beautiful jam, raspberries should be selected, as dry as possible, unripe, but not pale pink. If the raspberries are collected on your own site, then you don’t need to wash them before cooking. It is enough to sort through to remove non-standard and natural debris. If, nevertheless, the need to wash is inevitable, then it is better to wash in a colander placed in a container with water and, taking out the colander with raspberries, let the water drain as much as possible.
Raspberry berries can be infested with raspberry beetle larvae, white and small. They need to have a salt bath at the rate of 10 grams of table salt per 1 liter of water, in which the raspberries should be placed for 10 minutes. During this time, the worms will emerge. All you have to do is select them with a mesh slotted spoon. Rinse the raspberries freed from larvae in a colander by immersing it in clean water in two steps.
1. Recipe for raspberry jam in 5 minutes
This jam can be made from raspberries and strawberries. It is called the “five-minute”. The advantage of this cooking method is that it preserves as much as possible beneficial properties raspberries, which reduces the loss of valuable organic acids: salicylic and folic, as well as vitamins B and C; minerals - iron, potassium and copper.
The proportions of sugar and raspberries are based on: 1 kilogram of raspberries per 1 kilogram of granulated sugar. The raspberries should first be sprinkled with granulated sugar in layers: a layer of sugar, a layer of raspberries, a layer of sugar should be the last in any layering. Leave the raspberries sprinkled with sugar to juice for 4-5 hours, possibly in a cool place.
- After the specified time, the raspberry juice must be poured into a suitable container, put it on the fire, bring to a boil and cook over low heat for 10 minutes.
- Pour raspberries into the resulting boiling raspberry syrup, bring them to a boil over moderate heat and cook for no more than 5 minutes, after which turn off the heat, and carefully pour the hot jam into prepared glass jars and seal them for storage under a screw or rigid lid using a can opener. Vacuum lids are now in use.
You can store this jam at normal room temperature in a dry and possibly cool place for a year, like all home-canned goods, by providing the jars with adhesive labels with the date of manufacture.
2. A simple recipe for raspberry jam
This recipe is a variant of the previous one with the difference that the proportions of granulated sugar and raspberries are different: granulated sugar - 1.5 kilograms; raspberries - 1.0 kilograms.
- Pour the prepared raspberries with granulated sugar immediately into the container where this type of jam will be cooked, and place in a cool place or refrigerator for 10 hours.
- After the specified time in the refrigerator, place the pan with raspberries and sugar over medium heat and bring to a boil. From the moment it boils, it should be simmered over low heat for 15 minutes, and the jam is ready.
Pour this raspberry jam into prepared sterilized glass jars for storage. Please note that this jam should be stored for no more than 1 year.
3. Homemade recipe - ground raspberry jam
According to this recipe, it is rational to prepare jam from deformed and even overripe raspberries, possibly caught in the rain. And although it cannot boast of intact beautiful berries raspberries, but that’s the only difference.
- Prepared clean raspberries weighing 1 kilogram are poured with 200 milliliters of water immediately in the container where they will be boiled and placed on medium heat until boiling. Reduce the heat and cook for no more than 3 minutes.
- Grind the hot mass of raspberries through a mesh colander with a ladle, without touching the hot objects. The result will be raspberry pulp without seeds, which must be returned to the pan to continue cooking with the addition of 400 grams of granulated sugar just until it boils.
- Immediately pour the raspberry pulp that has boiled with sugar into half-liter sterilized glass jars, leaving at least 1 centimeter to the top; cover them with prepared sterilized hard lids, place them in a container for sterilization, carefully pour very hot water and sterilize within 15 minutes from the moment the water boils in the pan.
After the specified time, turn off the fire, remove the jars with a special holder for removing hot jars when home canning and seal the jam under hard or screw caps. Cover the closed jars to cool evenly to prevent mold from condensation forming. Store according to general rules
4. Recipe for raspberry jam “Bulgarian style”
Even different housewives make raspberry jam using homemade recipes that have been passed down almost from generation to generation. What can we say about entire nations? Here interesting recipe, borrowed from Bulgarian cuisine.
- Pour 2 kilograms of granulated sugar into a suitable cooking container. Raspberries, prepared according to all the rules, are laid out on top of the sugar, followed by 4 glasses of raw water.
- Next, such jam is cooked over low heat without stirring until the first boil, after which it is necessary to remove the jam from the heat for a couple of hours; Place again, stirring slightly in a circular motion with a soft wooden spatula. You need to repeat such breaks a total of three times. At the end of cooking, add 2 teaspoons of citric acid.
- Pour the finished Bulgarian-style jam into prepared glass jars, preferably half a liter, close them in a way convenient for you, cover them to cool evenly without a condensation drop on the lid, which will cool immediately and preserve the mold flora.
Store according to the general rules for storing home canned food: in a dry and cool place.
- The less you cook raspberry berries, the less caramelization of sugar will be, which is not so healthy.
- Optimally, to preserve the aroma and reduce the caramelization of raspberry jam, it should be cooked from a minimum volume of raspberries - no more than 2 kilograms.
- The readiness of the syrupy drops is checked only for raspberry jam with high caramelization. It is necessary that it does not spread on the porcelain saucer.
- The addition of fresh redcurrant juice instead of water will give raspberry jam a special aroma, which will add thickness to the jam and eliminate its usual cloying quality.
To store raspberry jam in hot sealed jars, you need to pour it half a centimeter below the edges of the jar, this is important.
By the way, raspberry jam can also be cooked in a slow cooker! Bon appetit!
Raspberry jam - recipes for how to prepare a tasty and healthy delicacy
The healthiest raspberry jam is “raw” jam, which is prepared without cooking. By healing properties raspberries are in no way inferior to him own juice and natural canned raspberries. However, not everyone likes the sour taste that berries acquire when canned without sugar, and not everyone likes this kind of jam, so it’s better to choose several recipes and prepare raspberry jam in different options. You don’t have to worry too much about vitamins - the beneficial substances are retained in raspberry jam even despite long cooking.
Raw raspberry jam
Ingredients: 1 kg. raspberries, 1-2 kg. Sahara.
How to cook. Raspberries for raw jam Do not wash under any circumstances! Otherwise, it will gain moisture, the berries will soften and turn into puree. Sort out the berries and pour into an enamel bowl. Pour sugar over the berries, the amount depends on how long the jam will be stored - the longer you plan to store it, the more sugar you need to add. Mash the berries and sugar with a masher. There is one nuance here - the better you grind the berries, the more homogeneous the jam will be and the less it will separate into thickening and syrup during storage. It is not advisable to use a blender or meat grinder - vitamins are destroyed when they come into contact with metal. Mash the berries with a wooden spoon or masher. Sterilize the jars, fill with raspberry jam, pour a 1 cm thick layer of sugar on top. It will harden, turn into a crust and protect the jam from spoilage. Cover the jars with plastic lids and store in the refrigerator.
Raspberries pureed with sugar
Ingredients: 1 kg. raspberries, 300 gr. sugar, 150-200 ml. water.
How to cook. If there are worms in the raspberries, soak the berries for 20 minutes in salted water. Then drain the water and rinse the berries in clean water. If the berries are clean, then place the cut raspberries in a bowl, pour in water and bring to a boil over low heat. After 3-4 minutes, remove from heat and immediately, while hot, rub through a sieve. Add sugar to the pureed raspberries, heat to 80 degrees, place in sterilized jars. Place in a saucepan with water and sterilize half-liter jars for 15 minutes, liter jars for 20 minutes from the moment of boiling. Roll up and wrap until completely cool.
Five-minute raspberry jam
First way
Ingredients: a kilogram of berries and sugar.
How to cook. Cover the raspberries with sugar and leave for 4-5 hours. Drain the released juice and boil it for 10 minutes. Place the berries in the resulting syrup, let it boil, turn the heat to low and cook for five minutes. Pour into clean jars and seal.
Second way
Ingredients: 1 kg. raspberries, 500 gr. Sahara.
How to cook. Cover the berries with sugar and let stand for 3-4 hours until the raspberries are covered with juice. Place the basin on low heat, and as soon as it boils, cook for another 5-6 minutes, skimming off the foam. Pour the jam into sterilized jars, roll it up, turn it upside down and wrap it in a blanket. Leave until completely cool.
Raspberry jam - more recipes
Option #1
Ingredients: a kilogram of raspberries and sugar.
How to cook. Pour raspberries and sugar into a bowl, alternating a glass of berries and a glass of sugar. Leave for 2-3 hours, then put on low heat, cook for 40 minutes until the raspberry juice has absorbed all the sugar. Then turn the heat to medium and let it boil. As soon as all the sugar has dissolved, immediately pour into jars and seal.
Option No. 2
How to cook. Sprinkle the berries with sugar and leave overnight (or for 8 hours). Then place the raspberries on low heat and heat until the sugar dissolves. Once the sugar has melted, turn up the heat and cook until done in one batch. To keep the raspberry color bright, try to keep the jam on the heat as little as possible. Pour into jars and roll up.
Option No. 3
Ingredients: 1 kg. raspberries, 1.5 kg. sugar, 800 ml. water.
How to cook. Boil syrup from water and sugar, pour over berries, leave for 3-4 hours. Pour the syrup into a saucepan, boil for 5 minutes, pour in the raspberries again. Place the berries in syrup over low heat and cook until tender. Pour the jam into clean jars, roll up, turn upside down and let cool.
Option No. 4
Ingredients: 1 kg. raspberries, 1.5 kg. sugar, 500 ml. water.
How to cook. Bring water to a boil, add sugar, stir until completely dissolved. Let simmer for a few minutes and pour over the raspberries. Place the bowl of raspberries on the fire and cook for five minutes. Remove from heat and let the jam cool until room temperature. Put it back on the fire, cook for 8-10 minutes, then leave for 10-15 minutes and boil again. Cook until done, pour hot into clean jars and seal immediately.
Option #5
Ingredients: 1 kg. raspberries, 1.5 kg. Sahara.
How to cook. Sprinkle the raspberries with sugar and put them in the refrigerator overnight. In the morning, put on fire, let it boil, cook for 15 minutes over low heat. Be sure to remove the foam! Place the boiling jam into jars and seal.
You can make jam or jam from raspberries, but in terms of taste and healthiness they will be inferior to raspberry jam - during long cooking, some of the vitamins will still be destroyed. This will not greatly affect the taste, but the color of the jam will not be so beautiful - when cooked, the seeds turn brown. Therefore, you need to grind the berries with a wooden masher or choose a simpler cooking method. healthy treats- make raspberry jam.
Good luck with your preparations!
Raspberry jam is magical, aromatic, appetizing, very tasty and also good for health.
Canned raspberries can also be used for preventative purposes.
Raspberry jam, as well as raspberry jam, is very easy to prepare and is one of the excellent preparations for the winter. There are many cooking methods. Some boil it for a long time, while others use a five-minute cooking recipe.
Raspberry jam for the winter - A delicious and simple five-minute recipe
This delicious dessert, which goes well with herbal tea and pancakes. We will prepare a fragrant delicacy with which you will be happy to drink tea, treat a cold, or add it to various concoctions.
Ingredients:
- Raspberries – 1 kg. (three liter jar)
- Granulated sugar –800 gr.
- Salt – 1 teaspoon (per 3 liters of water)
Cooking method:
1. In a basin, dilute a weak salt solution (1 teaspoon of salt per 3 liters of water).
2. Place the berries washed under running water in a colander and stir into the solution for 15-20 minutes (this is necessary so that all the worms crawl out of the berries).
3. Rinse under running water. Place in a bowl and mix with sugar.
4. When you have mixed sugar and raspberries, take a masher and crush everything so that the berries give juice (you can use a mixer). This will take about 5 minutes, and then leave for 30-40 minutes.
5. Pour our preparation into a thick-walled frying pan (you can use a cauldron), and cook after boiling for 5 minutes.
6. After the raspberries have boiled, leave the pan on the stove for another 5 minutes. Remove the foam that has formed along the edges (not during the process, but after the jam has cooked).
7. Take pre-sterilized jars and pour in the jam. After we pour two or three scoops, be sure to roll it over the jar so that it does not burst.
8. Immediately roll up with a clean lid. Turn the jar upside down and let it stand in this state for at least an hour. To further sterilize the lid.
The preparation turns out very thick and tasty. Bon appetit.
How to make raspberry jam in 15 minutes - Step-by-step recipe
Raspberry jam is traditional and everyone favorite treat. Many housewives make a large supply for the winter. For this jam, we choose berries that are ripe, but not overripe.
Ingredients:
- Raspberries – 2 kg.
- Granulated sugar – 1.8 kg.
- Water – 300 ml.
Cooking method:
1. First of all, wash our berries under running water and tear off all the tails.
2. Then pour 300 ml of water into the pan and add sugar to it.
3. Place over medium heat and stir until boiling.
4. The syrup has boiled, add raspberries, cook for 5 minutes over medium heat.
5. After 5 minutes, increase the heat so that the syrup rises. Once it has covered all the berries, continue cooking for 5 minutes over high heat.
6. When foam appears, remove it.
7. The sweet treat is ready. Leave it until it cools completely.
8. Meanwhile, sterilize the jars in the oven for 30 minutes at 160°C.
9. Sterilize the lids and the spoon with which we will put the jam in hot water for 10-15 minutes and dry them.
10. Pour the finished treat into jars. And put it in a cool place. Bon appetit.
Simple recipe without cooking
The berry does not lose its beneficial properties and completely retains all vitamins and minerals, and does not change color or taste. The only condition is storage at a temperature not exceeding 5°C.
Ingredients:
- Raspberries - 1 kg.
- Granulated sugar – 1.5 kg.
Cooking method:
1. We sort the raspberries and place them in a colander, which we place in a bowl and scald the berries with boiled water (no need to keep them in hot water for a long time).
2. Pour the berries into a bowl and combine with sugar. To speed up the process, the berries can be crushed with a masher to release the juice.
3. Check with your finger for the presence of sugar crystals. Let the sugar dissolve for 30 minutes.
4. Place the washed jars in the microwave, fill the bottom with water, heat the jars for 3-5 minutes, take them out using an oven mitt and wipe with a towel. Place the lids in hot water and boil for 10-12 minutes.
5. As soon as it dissolves, the jam can be poured into pre-sterilized jars.
6. Close the lid and put it in the refrigerator.
Raspberries will keep well. The preparation turns out thick, tasty and aromatic. Bon appetit.
How to make jam without sterilization
Cooking raspberries in their own juice is an easy way to prepare them for the winter. So, let's cook without cooking.
Ingredients:
- Raspberries - 1 kg.
- Granulated sugar – 1.5 kg.
Cooking method:
1. First, let's prepare the berries. We sort through it, choosing only fresh, not rotten fruits. Remove stems and leaves.
2. Then we put the berries in enamel pan, add 750 gr. granulated sugar, pound with a wooden mortar until smooth.
3. Then add the rest of the granulated sugar and mix thoroughly (Sugar can be used to taste, some like it sweeter, some less).
4. Now we move on to sterilizing the jars. We rinse the jars thoroughly, then pour boiling water over them, turn them over and place them on a kitchen towel. Pour boiling water over the lids for a while, dry on a towel,
5. Place the resulting delicacy into the prepared jars, adding additional sugar on top.
6. After this, screw the lids on the jars.
7. Put it in a cold place (basement, refrigerator).
8. If you want to try raspberry jam without waiting for winter, wait at least a couple of weeks so that it has time to release juice. Bon appetit.
Raspberry and blackcurrant jam for the winter
Raspberry-currant jam, how delicious and healthy sweet. And just like that, for pleasure, with tea and during a severe cold.
Ingredients:
- Raspberries – 200 gr.
- Blackcurrant – 200 gr.
- Granulated sugar – 200 gr.
Cooking method:
1. Wash the blackcurrant berries, be sure to tear off the stems (so as not to end up with jam or preserves with stems).
2. Use the same method to wash the raspberries.
3. Place two types of berries in a saucepan, first raspberries, then black currants on top.
4. Sprinkle granulated sugar on top.
5. Place on low heat and cook for 30 minutes; if you prefer thick jam, then cook the ingredients for at least 1.5 hours, and as much as 2 for the desired thickness.
6. When everything is ready, put it into sterilized jars, which we close with lids.
Bon appetit.
Video on how to make raspberry jam in a slow cooker
Enjoy your meal!!!
