Winter raspberries should fall onto the spoon whole berry, shimmering with syrup-covered sides. Goal home raspberry preparations– avoid sweetness, preserve the shape of the berries as much as possible. Filling with syrup and boiling for five minutes - the main steps technological process. In this recipe, two-thirds of the raspberries will remain whole, and one-third will separate into red balls and turn into syrup.
Jam places increased demands on sterility: the jars are washed with soda, heated for steam for 10-15 minutes, metal lids boil for 5 minutes. IN syrup jam The fresh raspberry scent will remain, the depth of the red tone will intensify. Crimson berry syrup– “disposable product”: as soon as you uncork the jar, it will immediately empty to the bottom. Jam looks luxurious on a white background; it is poured over ice cream, cottage cheese, and whipped cream. If you dilute the jam with boiling water, you get an analogue of weak doses of paracetamol, which is why raspberry preparations are often offered for the onset of a cold.
Ingredients to make raspberry jam with whole berries:
- raspberries – 1 kg
- sugar – 500 g
- water – 300 ml
- citric acid – 1/3 tsp.
Note: from specified products you will get 2 jars of raspberry jam, volume – 0.5 liters.
Recipe raspberry jam with whole berries:
The faster the raspberries taken from the bush get into the syrup, the greater the chance of maintaining the shape of the berries. Raspberries are not boiled for long, little sugar is used, so the presence of unripe fruits must be excluded. Sweet red berries are selected.
Raspberries are placed in a sieve or colander and washed under running water. The water pressure should not be too strong, because it can also “mash” the berries.
Boil the syrup: combine sugar and water, boil for 5 minutes. Add citric acid, it is necessary to regulate sugar balance.
Raspberries are carefully immersed in hot syrup. Next, all movements should be measured and careful: stir the jam with a wooden spatula or spoon, trying not to damage the berries.
Boil the jam for 5-7 minutes. Remove foam scale.
Jars and lids are sterilized. Hot raspberry jam is poured into dry jars and the lids are screwed on tightly. There is no need to turn the workpieces over, but it is worth “insulating” them with a towel. Remove the fabric from the cooled jars and transfer the raspberries to a cool place for the winter.
Bon appetit!
It's a very hot summer in the Urals this year. The tender one is already ripe, fragrant raspberry. And not only in gardens, but also in the forest. Do you know how to make raspberry jam? I know several ways to make raspberry jam, including the raspberry jam of my grandmother Anna Nikolaevna. Today you will learn about this.
Raspberry jam - method one
Remove the core from the berries. Place berries damaged by white worms (raspberry beetle larvae) in a net and immerse in a 1% solution table salt and soak in it for 5-10 minutes. Then rinse the berries with water, dry, place in an enamel basin and sprinkle with sugar at the rate of 1 kilogram of berries per 1 kilogram of sugar. Leave the prepared raspberries for 6-8 hours in a cool place, then cook until tender.
Raspberry jam - method two 
Pour sugar into a cooking basin (per 1 kilogram of berries, 1 kilogram of sugar and 1 glass of water), add water and boil the syrup. Remove from the heat into the finished syrup and carefully immerse the raspberries in it, allow to cool completely, then cook the jam until tender.
Raspberry jam - method three
Sprinkle the prepared raspberries with half the sugar in layers (1 kilogram of sugar per 1 kilogram of berries) and leave for 5-6 hours. Drain the resulting juice, add the second half of the sugar and boil the syrup. Cool the syrup and immerse the raspberries in it, shake gently so that all the raspberries are submerged, then cook until fully cooked.
Raspberry jam - method four (this is how my grandmother cooked it)
Boil it in small portions up to a kilogram
Proportion (per liter jar raspberries take the same amount of sugar). In this case, the raspberries are not washed, but only carefully sorted. Be sure to add a handful of strawberries to it (they must be washed and allowed to dry). The berries are sprinkled with sugar and placed on very low heat, heated until the sugar dissolves. Wait for the “first bubbles” and remove the jam from the stove. It is not stirred so that the berries do not bruise, but only shaken. Allow to cool and bring to a boil again over low heat, and so on several times. Then they put it hot into a jar and immediately seal it. Berries cooked in this way remain intact.
Enjoy your meal!
I suggest you relax a little and listen to the song Berry - Raspberry.
There are a whole sea of rubies this year with raspberries! In 3 hours I picked 7 liters of wild berries. What to cook with raspberries for the winter? Well, of course, jam! In winter, we enjoy drinking tea or milk with it and treating colds. We give the child semolina porridge so that he can eat it on both cheeks and not wrinkle his nose. For the first time I made raspberry jam herself - the grandmother told her signature recipe and told the secret how to cook for the winter thick jam raspberries with whole berries.
How much sugar do you need for raspberry jam?
Ingredients for making raspberry jam grandma's recipe the following:
- 1 kg raspberries
- 1 kg sugar
For raspberry jam you need so many berries How many And Sahara. Proportion: 1 to 1.
Thick raspberry jam for the winter: how to cook
Let's move on to the main thing: how to make thick raspberry jam for the winter - step by step:
- We sort the berries, but do not wash them. Sprinkle with sugar (in the proportion of 1 kg of berries to 1 kg of sugar), layer by layer in an enamel saucepan. Leave overnight or for 6-8 hours. During this time, the berries will give juice.
2. Place the pan on the stove and turn on medium heat. The contents of the saucepan will soon boil and the sugar will dissolve. After boiling, the jam should be cooked for 5-10 minutes and then turned off. Attention! During cooking raspberry jam You need to stir so it doesn't burn. But it’s better to do this not with a spoon, but by rotating the pan in a circle (holding the handles). This will save whole berries, do not crush them.
3. When the jam boils, foam forms. It needs to be removed. It’s delicious to drink tea with foam after a hard day’s work at the stove
4. When the jam has cooled after the first cooking, light the fire again. Bring to a boil again and cook for 5 minutes. Then turn it off, cool and repeat the cycle again. In total, the jam should be boiled 3 times. Thanks to this, it becomes thick and dark burgundy. So,
Question: How long does it take to cook raspberry jam?
You need to cook in 3 stages:
1 time: 10 minutes after boiling;
2 times: cool and cook again for 5 minutes after boiling;
3 times: cool and cook again for 5 minutes after boiling;
There is nothing complicated about it, believe me 😉
When is the jam ready?
Check the readiness of the jam drop by drop, after the 3rd boil. The jam should cool down. When the jam is ready, the droplet does not spread, it becomes viscous and viscous. The jam is thick, bright and aromatic.
How much jam does 1 kg of raspberries make?
To make raspberry jam, I took exactly 1 kg of raspberries and 1 kg of sugar. Please note that one liter of raspberries does not correspond to one kilogram. There is much more in one kilogram, about 2 liters. I used scales, which I advise you to do, so as not to guess on the coffee grounds 😉
So, from 1 kg of raspberries and 1 kg of sugar we got a little less than 1 liter of ready-made raspberry jam:
Have you already stocked up on jam? Share your recipes in the comments! This is very interesting to us! 😉
Recipes for raspberry jam for the winter
To make delicious raspberry jam with whole berries, you should study the recipe presented below and strictly adhere to it. Let's prepare...
1 hour 15 minutes
270 kcal
5/5 (2)
Raspberry jam is an amazingly aromatic, impeccably tasty, sweet delicacy. In addition to high taste characteristics, this sweetness has benefits for the whole body, and it is especially highly valued for its quality medicine for colds, flu and other diseases. Making raspberry jam is not at all difficult, and it takes very little time, but it is not always possible to ensure that the berries retain their shape in the preparation. To make raspberry jam with whole berries, you should Study the recipe below and strictly adhere to it..
The most important, also known as the main, ingredient is raspberries, must be chosen with particular pickiness:
- the berries must be fresh, not stale - during storage they wrinkle, lose shape and juiciness;
- there should be no signs of spoilage or rot on the raspberries; be sure to check each berry for worms and throw away all spoiled fruits;
- It is advisable that the raspberries be garden raspberries and not forest ones - they are larger, more aromatic and juicy.
Before cooking ingredients should be prepared:
- The raspberries are sorted, leaving only berries suitable for canning.
- Raspberries should be washed in fairly cool water collected in a container. As a rule, it is enough to wash the berries in two waters to remove adhering soil and leaves.
- Wash the berries only before use, otherwise you won’t be able to make jam with whole berries.
Banks must also be prepared in advance - they are washed with soda, rinsed, and steam sterilized. Seaming lids also undergo mandatory sterilization - they are boiled in boiling water for at least 5 minutes.
Step-by-step cooking recipe with proportions
Jam with whole raspberries is prepared according to classic recipe“Five Minute”, it contains a minimum of ingredients:
Ingredients
- Cooking technology It’s simple - water, sugar and citric acid are boiled for 5 minutes, then the berries are poured into the syrup.
- Stir the jam carefully so as not to mash the raspberries. The mixture is boiled for 5-8 minutes, during which time the foam that appears is removed.
- As soon as the jam is ready, it is poured into prepared jars and sealed.
- Containers should not be turned over after seaming, but wrapping them in a blanket or towel will not hurt
- . After cooling, the jars are transferred to a cool place, so the preparation will last all winter and will not deteriorate.
To ensure that your jam turns out as tasty as possible, and the berries do not fall apart, listen to the following: recommendations:
- It is absolutely not a good idea to wash the berries under running water - they will become wrinkled and may “leak”. In general, it is better not to wash raspberries at all, and if necessary, use water poured into a container.
- To do more liquid jam- reduce the amount of sugar to cook more thick mass- increase the mass of sweet bulk ingredient.
- They will check the readiness of the sweets in the usual way - drop a little jam on the saucer and see if it has spread. Ideally, the drop should remain the same shape.
- If you want to get jam-like jam with whole berries, add pre-soaked gelatin to it.
- Don’t forget about cleanliness - jars and their lids must undergo a sterilization procedure, otherwise the jam will spoil quite quickly.
How to store this jam
Raspberry preparations are stored for a long time- jam prepared in summer can be eaten even next spring. But, as a rule, they are eaten much faster. To prevent the jam from losing its quality, It should be stored under special conditions:
- the place where the jars are sweet preserves, must be cool - room temperature already destructive for jam;
- the sun's rays should not penetrate into the place with the workpieces;
- constant lighting is also not recommended;
- If the jar is open, then you can only store the jam in the refrigerator.
Ideal places for long-term storage of raspberry preparations - basement, cellar, refrigerator.
Make raspberry jam at home for the winter so that the berries remain intact - a whole science. It is known that the fruits of the bush are incredibly tender and crumple in an instant. Make to clear syrup The berries floated deliciously, my recipes and secrets of preparing the delicacy will help.
I think this is the most useful preparation, which helps to cope with a cold in a tasty way. Carlson himself was treated with a treat and, if you remember, he was pleased.
How to make raspberry jam with whole berries
Our grandmothers, without further ado, put raspberries and sugar in a bowl and cooked for a long time, obtaining a thick, sweet mass. Sharing secrets proper cooking allowing you to keep the berries intact.
The main secret is to quickly cook raspberries in syrup, and there are several points that you need to know and follow.
- The ideal time for harvesting is after the rain, but when the berries have already dried out.
- After picking, try not to pour the berries into another container unnecessarily.
- Don't wait long - start cooking the dessert right away.
- If the fruits are collected on your site, you can skip the washing process. It is at this point that the berries become wrinkled, and it is incredibly difficult to preserve them. If you still need to wash, throw it into the basin, pick out the debris that has floated to the top, then carefully scoop out the berries with your palms.
- There is no way to prepare the jam quickly; sprinkle the raspberries with sugar and place them in a cool place.
- The thickness of the jam can be adjusted by the amount of sugar. Add less if you like a thin dessert, or add more if you want a thicker consistency.
How to check the readiness of raspberry jam:
- Place a drop on a saucer and watch the movement of the drop. In the finished delicacy it does not spread, but slowly spreads to the sides.
Raspberry jam - a classic recipe with whole berries
I suggest classic way cooking, in which the main goal is to preserve the raspberries whole, will be easily achieved.
Required:
- Berries - kilogram.
- Water – 3.5 glasses.
- Granulated sugar – 1.5 kg.
How to cook delicious jam:
- If you have to wash the raspberries, be sure to dry them by spreading them in a thin layer on a towel or newspaper.
- First step: make the syrup by boiling water with sugar and stirring until the sweetness is completely dissolved.
- Place the berries in a basin, pour boiling syrup over them and leave for a couple of hours.
- After the specified time, carefully pour the syrup into a separate bowl. Place on the stove and cook for 20 minutes. It will thicken and will be almost ready. If you drop it on a saucer, it won’t spread.
- Add raspberries to the syrup and cook over low heat for an additional 10 minutes. Let it boil strongly, remove the foam and turn off the heat.
- Place dessert in jars when it is cold. It is also advisable to store it in a cooler place.
Five-minute raspberry cake with whole berries
Flaw this method cooking raspberry jam is that it is difficult to protect it from fermentation, since the cooking time is minimized. But the vitamins will be fully preserved. To keep the dessert throughout the winter, we will cook it with citric acid, which is an excellent preservative. I advise you to be sure to sterilize the jars and store the product in the cold.
Take:
- Raspberries – 2 kg.
- Water – 600 ml.
- Citric acid – 1/3 small spoon.
- Sugar – 1 kg.
Step-by-step cooking recipe:
- The first step is boiling the syrup. Throw sand and citric acid into the water, place it on the stove and wait until it boils.
- Cook for 3-5 minutes and pour into a saucepan with raspberries. Pour slowly, carefully, trying not to damage the integrity of the berries.
- Continue cooking for exactly 5 minutes. Quickly skim off the foam and immediately pour the jam into jars.
- The last step is to roll, cool and store. No need to turn over.
Cooking raspberries in three stages with lemon
If you cook raspberry jam in three steps, you are guaranteed to be able to preserve the preparation for the whole winter. This technology instant cooking allows you to leave the berries whole, which is our goal, since they do not have time to boil.
- Sugar - kilogram.
- Berries - kilogram.
- Lemon – ½ part.
Recipe for making raspberry jam:
- Sprinkle the clean berry with sugar. Squeeze out lemon juice and pour into the pan.
- Leave to infuse. After 2-3 hours you can start cooking.
- Start heating the mixture over low heat. If signs of boiling appear, remove the container from the heat. Do not allow it to boil. Skim off the foam and forget about the jam for a while - let it cool.
- Put the cooled dessert back to cook. Bring to a boil and cool again.
- I recommend doing a third cooking, then the jam will be quite thick, and the raspberries will remain intact. But in the third approach, the dessert should boil.
- Cook it for no longer than 5 minutes and immediately distribute into jars. Screw under iron lid, cool and refrigerate.
Yellow raspberry jam with whole berries
When cooking yellow raspberries, there are some nuances, since they are sweeter than usual. Due to the abundance of seeds in the berry, it is recommended to make jams from it - when crushed in a sieve, the seeds are removed. We will make delicious jam correctly, following the recommendations of experienced housewives. As a result, in whole berries, the grains will not be noticeable.
You will need:
- Yellow raspberries - kilogram.
- Granulated sugar – kilogram.
- Place clean berries in small portions into a bowl, sprinkle with sand. This will prevent the raspberries from getting crushed.
- Leave for 5-6 hours, or better yet overnight, in a cool place.
- Set the berries that have had time to simmer. Warm up slowly over low heat.
- After boiling, without turning it off, carefully remove the berries with a slotted spoon.
- Check the sugar in the syrup; if it has not yet dissolved completely, stir and complete the process.
- Leave the syrup to cook. When it thickens well, add the raspberries back into it.
- All that remains is to let the dessert boil strongly, remove unnecessary foam and distribute into jars.
- Jam sealed in sterile jars can be stored in the pantry for no more than a year. In the cold, the dessert will last up to 3 years.
There are never too many recipes, so keep one more - a video with a step-by-step description of how to prepare delicious raspberry jam with whole berry. Good luck with your preparations.
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