The expression “not life, but raspberries” suggests something joyful, in highest degree pleasant. That is, the pleasant thing is the raspberry. There are many fairy tales and beliefs about her, and she always personifies only the positive. Raspberries were also endowed with spiritual power, believing that this magical berry helps to establish community between people, good relationships and goodwill. The tradition of treating guests to tea with raspberry jam may well have originated from this belief.
A berry of truly rare taste and aroma, and oh healing properties Everyone heard the raspberries. What have you heard? Housewives in every family prepare raspberries in all forms for the winter in order to have a reliable remedy for colds.
You can prepare raspberries in any way. Previously, they mainly made jam, but today it is possible to preserve raspberries in an absolutely natural form by freezing them.

Natural fresh frozen raspberries

1. Select whole and dry berries for freezing.
2. Place on a tray or on cutting board in one row one at a time.
3. Place the board in freezer and wait for the berries to freeze and become hard.
4. We collect the frozen berries in a container, close it and store it in the freezer.

Natural frozen raspberries with honey

1. Place dry whole raspberries in a container.
2. Take liquid transparent honey and pour raspberries.
3. Place the container in the freezer.
You can also freeze raspberries in special bags, perhaps this way you can better place them in the freezer.

Dried raspberries

If you have raspberries at your dacha, then try preparing them in dried form. For this purpose, you need to select berries that are dense and slightly greenish. When it reaches full ripeness and is filled with juice, it can no longer be dried.
1. Dry the raspberries in an electric dryer or regular oven.
2. First, set the temperature to 45-50°C and keep the raspberries for 2-4 hours.
3. Then, when the berries are thoroughly dry, raise the temperature to 60 °C and control the drying process.
4. Place the dried berries in a box or jar and seal hermetically.
Dried raspberries have a lot of beneficial properties. In winter, it will become your natural lifesaver.

Raspberries pureed with sugar

Ingredients:
- 750 g raspberries
- 150 ml water
- 250 g sugar
1. Fill the sorted raspberries in a saucepan with water and heat them.
2. Bring to a boil very slowly, then cook for 3-4 minutes.
3. After removing the pan from the heat, take a sieve and wipe the raspberries with hot water.
4. Having received the puree, put it back into the pan, add sugar and heat it again.
5. We wait until the sugar melts, gradually heating the mixture to the boiling point, but there is no need to cook it any more.
6. Pack the sweet raspberry puree into jars. Let's sterilize them:
– 15 minutes for ½ -liter cans;
— 20 minutes for liter.
Grinding raspberries with sugar is quick and easy, but in winter such a supply plays an important role in vitamin reserves. Don't be lazy.

Natural raspberry puree

1. Take fresh, ripe raspberries and immediately rub them through a sieve.
2. Collect the puree in a saucepan and heat it.
3. After waiting for it to boil, cook the puree for only 1 minute and immediately pour it into jars.
4. Roll up the jars, turn them over, wrap them up, and leave them to cool.
Raspberry puree, in fact, a semi-finished product for the winter. In winter you can use it to make raspberry jelly, jelly, and marmalade.

Natural raspberry juice

Ingredients:
– 1 kg of ripe raspberries
- water 150-200 ml
1. Having sorted the berries, knead them with a wooden pestle.
2. Pour water into a saucepan, heat to 60 °C and add mashed raspberries.
3. Turn off the heat, cover the pan and leave the raspberries for 15 minutes.
4. After passing the juice through cheesecloth, squeeze it out and then filter it.
5. Boil the juice and pour it into a glass container. Roll up or seal.
Prepare raspberry juice for the winter - just a holy thing! This vitamin bomb and great joy for children and adults.

Raspberries in their own juice

Ingredients:
- 1 kg sugar
- 1 kg raspberries
1. Place raspberries in a saucepan and add sugar.
2. Pack the melted juicy substance into jars and send for sterilization (time described above).
3. Store the rolled jars in the cold.

Raspberries in natural redcurrant juice

Ingredients:
- 1 kg raspberries
- ½ l red currant juice
1. Prepare red currant juice. To do this, blanch the berries for 1 minute, then squeeze the juice out of them. It doesn't matter whether it's a juicer, a sieve or gauze.
2. Place the sorted raspberries in a saucepan and add juice.
3. Heat the raspberries in the juice, and after boiling, cook for 5 minutes.
4. Place the brew in jars, evenly distributing the juice and berries, and roll up.
Such a "duo" vitamin preparation“raspberries and currants” give even more joy in winter.

Raspberry syrup

Ingredients:
- 1 kg raspberries
- 1 tbsp water
- 1 kg sugar
1. Let’s cook the syrup in the first edition - water with sugar.
2. Place whole berries in it and heat until it boils, then remove from heat and wait until the mixture cools.
3. Take a sieve and strain the syrup into a saucepan.
4. After the syrup has boiled for 5 minutes, pour it into a sterilized container and roll it up.
Now you know how to make it delicious raspberry syrup.

Raspberry compote

Ingredients:
- 1 kg raspberry berries
For the syrup:
- 3 liters of water
- 1 kg sugar
1. Prepare the raspberries for processing.
2. Boil the syrup, add the berries while it is boiling, and continue heating.
3. Lightly stir the raspberries in the syrup and wait until it starts boiling.
4. Pour the boiling compote into jars, wait until it cools, and roll up.
Easy and simple to prepare raspberry compote for the winter. Now the preparations can wait until winter and delight all family members.

Raspberry jam “Five Minute”, recipe step by step

Ingredients:
– 5 kg raspberries
– 31/2-4 kg of sugar
1. Sort the raspberries and remove the stems. In this case, you can carefully rinse it, and then dry it, carefully laying it on a towel.
2. When the raspberries are dry, transfer them to a saucepan, sprinkle them with sugar, and do not touch them for 6-8 hours.
3. Heat a saucepan with raspberries and sugar until boiling and cook for 5 minutes.
4. Pack the boiling jam and roll it up. We put the tanks on the lids, wrap them up and leave them to cool.

"Granny's jam" from raspberries for the winter

Ingredients:
- 1 kg raspberries
- 2 kg sugar
- 2 tsp citric acid
- 4 tbsp water
1. Place raspberries in a saucepan, add water and add sugar.
2. Heat it until it boils, cook slowly, periodically removing the foam. The jam must be stirred to prevent burning.
3. When we think that the jam is ready, dilute citric acid in it.

Raspberry jam with lemons, recipe step by step

Ingredients:
- 5 kg raspberries
- 2 larger lemons
– 71/2 kg sugar
1. We sort and wash the raspberries, then dry them.
2. Wash the lemons too and wipe dry, then cut into thinner slices. Along the way, remove the seeds and cut the circles in half.
3. Lemon wedges add sugar mixed with raspberries in a saucepan and leave for 6-8 hours.
4. Heat the pan, wait until it boils, and cook slowly for 40 minutes. Stir throughout cooking and periodically skim off the foam.
5. Turn off the heat. When it has cooled completely, heat it again, this time cooking until done.
6. After cooling the jam, package it and close the jars nylon covers.
This preparation of raspberry jam with lemon is an unusual recipe, but the preparation is quite simple. Do you agree?

Cherry and raspberry jam for the winter

Ingredients:
- 1 kg cherries
- 1 kg raspberries
For the syrup:
- 2 kg sugar
- 2 tbsp water
1. First, prepare the cherries - sort them, wash them, remove the pits.
2. Cook the syrup, put the cherries in it.
3. Wait until it boils and stop heating.
4. Repeat the previous point 5 times, with an interval of ½ hour.
5. When we cook the cherries for the last time, add raspberries. After boiling, boil for 5 minutes.
6. Pour hot jam into jars and immediately roll up.
Raspberries and cherries are successfully woven together in this jam for the winter and complement the variety of taste qualities of each other.

Raspberry jam with melon, an unusual preparation for the winter

Ingredients:
- 300 g raspberries
- 800 g sugar
- 1 kg melon pulp
- 1 tbsp water
- 1 lemon
1. Remove the zest from the lemon, then squeeze the juice out of it, pour in the zest, sprinkle with sugar (a little) and leave to soak for 1 hour. We get “lemon sugar”.
2. Peel the melon and cut the melon pulp into smaller pieces.
3. Prepare the syrup by combining sugar with water and “ lemon sugar».
4. First add the melon pieces into the boiling syrup, and then the raspberries.
5. Cook the jam until it thickens, skim off the foam, and pour into jars.
Who would have thought, raspberry and melon jam. And it turns out it’s even very tasty! Try it, you won't regret it.

Pear and raspberry mousse

Ingredients:
- 300 g raspberries
- 1 kg pear pulp without seeds, but with skin
- ½ tbsp sugar
- cardamom
- lemon juice (a few drops)
1. Wash the pears, remove the core. Cut the pulp with skin into fairly large cubes.
2. We sort out the raspberries, wash them and dry each berry.
3. Place the pear and raspberries in a saucepan, add sugar and stir.
4. Place the pan on heat, and after boiling, cook for 1 hour, stirring.
5. After removing the brew from the heat, add lemon juice and cardamom.
6. Using a blender, we get the mousse by chopping and whipping the mass. Place the mousse in jars and sterilize for 10 minutes.
7. Store the mousse in the dark and cold.

Raspberry jam

Ingredients:
- 1 kg raspberries
- 2 tbsp gelatin
– 1.4 kg sugar
– 1 tsp citric acid
- 11/2 tbsp water
1. After sorting the raspberries, rinse the berries in water. Soak the gelatin so that it has time to dissolve.
2. Sprinkle the berries with sugar, place them in a basin and add water, as indicated in the recipe.
3. Heat slowly until the contents begin to boil.
4. Cook for 15 minutes, increase the heat to medium and, while boiling, bring the jam to readiness.
5. Add citric acid and diluted gelatin.
6. Pack the jam into jars and roll up.

Preparing raspberry confiture for the winter, recipe

Ingredients:
- 1 kg raspberries,
- 1 lemon
- 1 kg sugar
— 1 sachet “Zhelfix”
1. After sorting the raspberries, rinse the berries in water. Let's discuss it.
2. Remove the zest from the lemon and collect the squeezed juice separately.
3. Place the raspberries in a saucepan, sprinkle with zest and sugar, pour in the juice squeezed from the lemon, and mix.
4. Place the pan on small fire, gradually bring the mixture to a boil.
5. Add “Zhelfix” and cook, stirring, for 1 minute.
6. Pack into jars. After screwing on the lids, turn the jars over for 10 minutes, then put them back on the bottom and let them cool.
Delicate raspberry confiture will add sophistication to your winter supplies.

Raspberry jelly, preparation for the winter

Ingredients:
- raspberries, about 2 kg
- sugar - 11/2 kg per 1 liter of raspberry juice
1. After sorting the raspberries, rinse the berries in water. Let dry by laying them out individually on a towel.
2. Take a glass or enamel bowl and mash the berries in it.
3. Then squeeze the juice through cheesecloth. We use the squeezes in other dishes.
4. Add sugar to the juice and stir well - it must be dissolved.
5. Let the juice and sugar sit for 10 hours.
6. Having distributed the jelly into the jars, put them in the refrigerator.

Raspberry marmalade

Ingredients:
- 1 kg raspberries
– ½ kg sugar
1. Having sorted the raspberries, wash them in water, rinse with boiled cold water.
2. Dry the berries, then rub them through a fairly fine sieve. We get raspberry puree.
3. Boil the puree with sugar over high heat, stirring.
4. When the mass thickens, pack it into jars, cool a little and seal.

Raspberry jam with apples

Ingredients:
– 1 kg apple puree
– 1 kg raspberries
- 800 g sugar
— 600 ml water
1. First, prepare apple puree - steam them in boiling water and rub through a sieve. After this, measure out 1 kg, as prescribed in the recipe.
2. In turn, grind the raspberries into a puree and mix with apple juice, place in a wide saucepan and set to cook.
3. After the puree has boiled for 15-20 minutes, add sugar and boil until tender.
4. Ready jam Pack it into jars and roll it up.

Raspberry marshmallow, delicious and unusual for preparing for the winter

Ingredients:
- 1 kg raspberries
- ¼ kg sugar
- 100 g powdered sugar
- vegetable oil for lubrication
1. After sorting and rinsing the raspberries with cold water, place them in a preheated oven. Choose a wide dish and place in the oven for 50 minutes.
2. Remove the hot berries with a wooden spatula and immediately rub them through a sieve - we get a puree and put it in the pan.
3. Add sugar to the puree and boil the puree to half its original volume.
4. Line the pastille mold with parchment, grease it with oil, pour in the thick hot puree.
5. Place the mold in the oven and dry the marshmallow at 70°C. You can dry it in the sun, if possible.
6. Ready-made marshmallow cut into pieces, roll in powdered sugar.
7. If you put the marshmallow into sterile jars and cover with parchment, you can leave it in the winter.

Raspberry vinegar

If you have not encountered raspberry vinegar before, you will be surprised by it. bright taste and exclusively pleasant smell.
Ingredients:
- ¼ kg vinegar, white wine
- 200 g raspberries
1. After sorting out the raspberries, wash them in water and rinse with boiled cold water. Dry the berries and place them in a glass jar equipped with an airtight lid.
2. Pour vinegar into the jar with the raspberries and close the lid tightly.
3. Keep the jar in cool and dark for 2 weeks.
4. Then, after opening the jar, remove the berries by straining and filtering the liquid. That's what it is raspberry vinegar. It must be stored in an airtight container in the refrigerator. It must be used within 1 year.

Raspberry liqueur, recipe

Ingredients:
- ½ kg raspberries
- 1 liter of vodka
For the syrup:
– ½ kg sugar
- ¼ liter of water
1. Take a large bottle, pour raspberries into it and fill it with vodka. Plug the neck of the bottle with a cotton swab.
2. Keep the bottle cool for 3-4 weeks. You can go down to the basement.
3. When the specified time has passed, prepare the syrup. Cool it and pour it into the bottle, diluting the contents.
4. Stir, separate the raspberries, filter - we get liqueur.
5. Pour the liquor into bottles and seal it. The longer it sits, the tastier it will become.

Raspberry fortified wine

Ingredients:
- 21/2 kg raspberries
For the syrup:
— 21/2 liters of water
- 700 g sugar
1. Don’t wash the raspberries, squeeze the juice out of the berries.
2. Cook the syrup and cool it, the sugar must dissolve completely.
3. Pour both raspberry juice and cold syrup into the bottle and mix.
4. Let the mixture ferment in the bottle, the temperature should be 25 °C or higher.
5. When the wine has fermented, it must be filtered, poured into a bottle and sealed. It is stored in the refrigerator.

Delicious raspberry wine at home, proven video recipe

Raspberries are widely popular due to their unique taste. Both children and adults love these fruits. The plant is rich in vitamins and microelements, so the berries are not only tasty, but also healthy. Raspberries for the winter are The best way preserve a piece of summer warmth and maintain the body in constant tone.

From the article you will learn:

What to cook from raspberries for the winter

What can you cook from raspberries for the winter to preserve all their beneficial properties? This question interests many housewives who want to create not only tasty, but also healthy treat. Interesting recipes based on the plant, allow it to be used not only as a sweet addition to a meal, but also to emphasize the taste characteristics of meat and fish products. You can make compote, marmalade, jam, preserves and even sauce for main courses from raspberries.

Raspberries for the winter - recipes at home

It is recommended to pay attention to medicinal properties plants. Thanks to high content vitamins and microelements, decoctions and infusions based on berries, help cope with colds and normalize organ function gastrointestinal tract and strengthen the cardiovascular system.

Sugar-free raspberries for the winter - a simple recipe

Raspberries for the winter - a simple recipe healthy jam. To prepare, it is enough to prepare the amount of berries that will be harvested. First, the jars are sterilized, then raspberries are poured into each of them. Raspberries are poured on top hot water, after it has cooled, the jars are closed with lids and sent to the refrigerator.

Sugar-free raspberries for the winter allow you to fully preserve all the nutritional components of the fruit. To do this, simply distribute the berries into sterilized jars and pour boiling water over them. Raspberries with sugar for the winter without cooking do not require long cooking.

Dried raspberries

Dried raspberries will be a pleasant addition to sweet pastries. Preparing the berries is simple; you need to wash them, dry them a little and spread them out on newspaper. Within a few days, the raspberries will dry out on their own. You can do this in the oven, 2-3 hours at minimum temperature is enough.

Freezing raspberries for the winter

Freezing raspberries for the winter - fresh fruits at any time of the year. To do this, it must be washed and distributed into special bags and containers for storage. Then the berry goes into the freezer. Fresh frozen raspberries have a pleasant taste qualities. To preserve all the beneficial properties, it must be defrosted correctly, first in the refrigerator, then at room temperature. Freshly frozen raspberries with honey are the best way to get rid of colds and viral infections in the body.

Raspberries grated with sugar for the winter recipe

Raspberries, grated with sugar for the winter - a recipe for a healthy treat for people who observe proper nutrition. To prepare you will need:

• 500 g of fruits;
• 500 g sugar.

Raspberries are thoroughly mixed with granulated sugar and distributed into glass jars. Store it in the refrigerator for no more than 6 months.

Raspberries in their own juice

Raspberries in own juice allows you to enjoy its unique taste characteristics. To prepare you will need:

• 500 g berries;
• 200 g sugar.

Sweet fruits are covered with sugar and left alone until the raspberries give juice. Then the ingredients are mixed and packaged in jars.

Various drinks with raspberries

Raspberry compote for the winter - a healthy drink with unique taste. To prepare you will need:

• 800 g berries;
• 300 g sugar;
• 100 ml water.

The fruits must be washed and distributed into jars, then they are covered with sugar and filled with cold water. The compote is sterilized for about 3 minutes in a clean pan. Then the jars are closed and sent to a warm place.

Recipe for raspberry compote for the winter with the preparation of syrup. Prepare:

• 3 kg of fruits;
• 1000 ml water;
• 700 g granulated sugar.

The berries are washed and packaged in jars. Meanwhile, getting ready sweet syrup based on water and sugar. When it boils, remove it from the heat and cool. The resulting liquid is poured over the raspberries. The jars are sterilized for about 3 minutes.

Raspberry juice for the winter

Raspberry juice for the winter is the best quick way receiving delicious drink. Prepare:

• 500 g berries;
• 500 g sugar.

The berries are ground through a sieve and additionally squeezed through several layers of gauze. Sugar is added to the squeezed juice, after which it is ready for consumption.

Raspberry juice

Raspberry juice - recipe healthy drink based fresh berries. To prepare you will need:

• 200 g fruits;
• 100 g granulated sugar;
• 1 liter of water.

Water is poured into a container and brought to a boil. Then the washed berries are poured into it. The ingredients are simmered over low heat for about 10 minutes. The resulting fruit drink is cooled, passed through cheesecloth and mixed with sugar. Granulated sugar can be replaced with honey.

Raspberry jam for the winter recipes for home

Classic jam for the winter

Jam for the winter - recipes for quick, tasty and healthiest treats. To prepare a standard dessert, you need to prepare:

• 1 kg of fruits;
• 1 kg sugar;
• 250 ml water.

The raspberries are washed and ground through a sieve. Meanwhile, the water is brought to a boil and covered with sugar. The resulting juice and the pulp of the fruit itself are poured into the sweet liquid. All ingredients are mixed and boiled. Then the jam is left alone for literally 6-8 hours, after which it is boiled down again and distributed into sterilized jars.

Raspberry jam Pyatiminutka

Five-minute raspberry jam will appeal to people who love to eat delicious food, but do not have free time. To prepare, prepare:

• 500 g of fruits;
• 1 kg sugar.

The berries are washed and sent to a large container. Then they need to be covered with sugar and wait until it is completely dissolved. Next, the container is placed on low heat and boiled for exactly 5 minutes. The resulting mixture is distributed into jars.

Raspberry jam without seaming

Raspberry jam without seaming is a treasure trove useful components. Prepare:

• 600 g berries;
• 1 kg sugar.

Raspberry jam without seeds

Seedless jam is a recipe for a healthy treat. Prepare:

• 1 kg of berries;
• 1 kg sugar;
• glass of water.

The berries must be washed and rubbed through a sieve. Then they are squeezed out again using gauze. This will allow you to get pure juice and pulp, without impurities of seeds. At the same time, sugar syrup is being prepared. The sweet liquid is mixed with gruel and raspberry juice. The ingredients are simmered over low heat until boiling. Then they are distributed among banks.

Raspberries with sugar - raw jam for the winter

You can also cook raw jam, this is the fastest way.

1. It is enough to mix 1 kg of berries with 1 kg of granulated sugar.
2. The ingredients are thoroughly mixed and distributed into glass jars.
3. Store the treat in the refrigerator for no more than 6 months.

Raspberry marshmallow

Raspberry marshmallow is a delicacy that is suitable for daily use. To prepare you will need:

• 750 g fruits;
• 300 g sugar.

The ingredients are thoroughly mixed together. At the same time, prepare a baking tray and place baking paper on it. The resulting mass is distributed in a thin layer on a baking sheet and sent to the oven for about 10 minutes at a temperature of 150-160 degrees. Then the treat is taken out, cooled and covered with gauze. In this form, it reaches readiness within 2 days.

Raspberry jam

Raspberry jam - good addition to the pies. Prepare:

• 1000 g of berries;
• 600 g granulated sugar;
• 250 ml water.

The berries must be washed and passed through a sieve to remove the seeds. Then the resulting mass is covered with sugar, filled with water and boiled. To obtain a thick consistency, boil the jam 2-3 times. Distribute the finished treat into sterilized jars.

Raspberry puree

Raspberry puree is suitable for people who adhere to healthy eating. To prepare you will need:

• 200 g berries;
• 50 ml water;
• 100 g sugar.

The raspberries are rubbed through a sieve and mixed with sugar. If the resulting mass is too thick, it can be diluted with water. The resulting delicacy is served to the table. Ready time – 15 minutes.

Thick raspberry jam

Thick jam is obtained by long-term boiling. For this you will need:

• 600 g berries;
• 1 kg sugar.

The raspberries are washed and poured into a common container. You need to sprinkle it with sugar on top. The ingredients are boiled over low heat. Then the jam is cooled and boiled again. The dessert is distributed into jars.

Other raspberry sweets

Raspberry jelly

Raspberry jelly is a delicious treat for children's party. Prepares quickly and without special skills.

Prepare:

• 300 g raspberries;
• 300 g sugar.

Raspberries are covered with sugar and mixed until homogeneous mass. The berry must be left in this form until it produces juice. The resulting mass is filtered through cheesecloth. The pulp is thrown away, and thick juice distributed among banks.

Raspberry marmalade is a healthy treat from a jar. Getting ready sweet product similar to jelly, the only difference is the long boiling time.

1. The berries are covered with sugar and passed through cheesecloth.
2. The resulting juice must be simmered over low heat until completely thickened.
3. It is then distributed into glass jars.

Raspberry sauce and vinegar

Raspberry sauce

Raspberry sauce is suitable for meat and fish dishes. To prepare it you will need:

• 200 g raspberries;
• 100 g granulated sugar;
• 40 ml vinegar (preferably apple cider vinegar);
• 40 ml white wine;
• 40 ml water;
• a couple of sprigs of basil;
• coriander;
• carnation;
• 40 g potato starch.

The berries are whipped with a blender and passed through a sieve to remove the seeds. Then wine, vinegar and basil are added to it. The resulting mass is boiled for about 10 minutes. Meanwhile, the starch is dissolved in water and carefully introduced into berry syrup. Basil, coriander and cloves are added to the general container. Boil everything again for 7 minutes and distribute into jars.

Raspberry syrup

Raspberry syrup is prepared very simply; to do this, the berries are ground through a sieve, the juice is left, and the pulp is removed. At the same time, water is brought to a boil, into which sugar is then added. Sugar syrup combines with raspberry juice, boils over low heat and pours into jars. Berry and water are always taken in a 1:1 ratio; about 300 ml of water is enough.

Raspberry vinegar

Raspberry vinegar is a healthy addition to salads. Prepare:

• 600 g berries;
• 400 ml wine vinegar;
• sugar.

The raspberries are washed and placed in a jar, the prepared vinegar is poured on top and a little sprinkled with sugar. The resulting mass is sent to a dark, dry place for 14 days. After a specified time, vinegar can be used for food.

Alcoholic drinks with raspberries

Raspberry liqueur – for connoisseurs of fine alcoholic drinks. To prepare you will need:

• 300-400 g of fruit;
• 500 ml vodka;
• 200-300 g sugar.

Vodka is poured into a jar and filled with sugar. All remaining space will be filled with berries. The jar is tightly closed and sent to a dry, dark place for 2 weeks. After 14 days, the liquor is filtered and consumed.

Raspberry liqueur recipe

Raspberry liqueur - a healthy and tasty recipe alcoholic drink. To prepare you will need:

• 300 g berries;
• 500 ml of vodka or moonshine;
• 300 g sugar.

The berries are poured into a jar and covered with sugar, then it is tightly closed and left to infuse for 14 days. The mixture must be shaken every 2 days. After the specified time has passed, vodka is poured into the jar, and the liqueur is sent to a dark place for 14 days. The drink is filtered and diluted with water by about 25-30%.

Raspberry for treatment

Medicinal tincture

Medicinal tinctures based on ripe berries, to strengthen the body's protective functions. Prepare:

• 4 kg of berries;
• 1 liter of vodka or alcohol (40-70% strength);
• 300 ml water;
• 300 g sugar.

The raspberries are placed in a bottle and filled with alcohol, after which they are put away in a dry, warm place for 2 days. The alcohol is then drained off and a sweet syrup is made from sugar and water. It must be mixed with alcohol and bottled. Leave for several weeks.

Raspberry decoction

Raspberry decoction is used to strengthen the body's protective functions and eliminate colds. To prepare it, simply add water to the fruits and simmer over low heat. The resulting drink is taken in the form of tea.

Raspberries are truly a unique berry. She's different incredible properties. Its use is useful in the development of many diseases. Proper harvesting of fruits for the winter allows you to enjoy unique taste and further strengthen the body.

In ancient times, the cooking process regular jam accompanied by a number of rituals. It was even customary to cook each jam on strictly defined days.

Today raspberry jam It’s easier and faster to prepare, but it’s still a success.
Each modern housewife there is always a jar or two of this wonderful thing in your arsenal healing jam, aromatic, tasty and indispensable for colds.

Previously, homemade raspberry jam was prepared without sugar, in honey or molasses. There is nothing surprising in this, because sugar appeared in Rus' much later. Dozens of recipes for making this amazing jam have survived to this day, and new ones have been added to them, invented these days. This complicates the task somewhat, because you really want to try making homemade raspberry jam in different ways.

Raspberry jam is a traditional delicacy for our country. If we talk about benefits, then raspberry jam deservedly bears the status of one of the most useful. We all know about this from childhood. Any housewife strives to make as large a supply of this medicinal delicacy as possible for the winter. Everyone knows that raspberry jam not only helps with colds, but is also considered an excellent preventive measure.

Raspberry jam contains natural salicylic acid, which is the basis of most antipyretic and anti-inflammatory drugs. If you use raspberry jam instead of aspirin, you can avoid stomach ulcers and gastritis.

Vitamins PP, A, E, B2 stimulate vitality, increase skin elasticity and provide healthy color faces. Thus, jam helps a person prolong his youth.
Iron, which is also found in abundance in this jam, has a positive effect on the process of hematopoiesis.

Raspberry jam contains a large number of copper As you know, it is copper that is contained in most antidepressants. For this reason, those who suffer from depression and are in stressful situations are highly recommended to include in their diet. delicious medicine- raspberry jam. By the way, copper gives hair saturated color. And this is another great reason to increase your vitality.

To make raspberry jam, you should choose berries that are ripe, but not overripe. The most suitable ones are medium-sized and dark-colored berries. These make very tasty and beautiful jam.

Preparing the dishes

Once upon a time, our grandmothers cooked jam in large copper basins. But today we know that copper utensils are not very suitable for this purpose. The point is not even that copper oxides can get into the jam. Raspberries - sweet berry, and oxides are formed when cooking sour ones. Just minimal amount copper ions ensure the breakdown of ascorbic acid. This means that there will be no vitamins in such jam.

If, besides a copper basin, no other suitable utensils are found, you need to carefully check its surface for the presence of copper oxide. It should be etched out by rubbing the area with an abrasive. Sand, for example. It is necessary to thoroughly wash the basin with soap and hot water, then dry it thoroughly. Now you can make jam.
However, this is a compromise option that does not completely solve the problem. An aluminum basin is also not suitable for jam, since the increased acidity of the jam has a destructive effect on the oxide film located on the surface of the aluminum. Jam with aluminum is not healthy. You can solve the problem by using enamel cookware. However, when using it, care must be taken to avoid chipping the enamel.

It is better to stock up on a good stainless steel basin - this is the ideal vessel for cooking raspberry jam. While the jam is not yet cooked, it’s time to prepare the jars and lids. Thoroughly washed jars should be placed in the microwave for a few minutes. You can also use other sterilization methods. It is best to simply boil the lids.
So, now perfectly prepared jars, covered with sterilized lids, are waiting for the raspberry jam to reach the desired condition.

HOW CHOOSE THE CORRECT CONTEXT FOR MAKING JAM HERE:

Preparing the berries

Fresh raspberries need to be sorted. Unripe and overripe berries, as well as sepals with stalks, should be removed. Place the sorted berries in a colander and slowly immerse them in water. Raspberries cannot be washed under running water, as they are a very delicate berry and may lose their shape. After removing the berries from the water, you need to wait until the water has completely drained. After this, carefully transfer the raspberries into the prepared bowl.

Please note that raspberries can be infected with small white worms. These are the larvae of the raspberry beetle. Such berries should be pre-treated saline solution. To do this, take 10 grams of salt per liter of water. Place the berries in this solution for about ten minutes. The larvae should float to the surface. They must be removed with a slotted spoon or spoon. Rinse the treated raspberries twice with clean water.

An old recipe for homemade raspberry jam

Ingredients:
5 kg of berries, ½ glass of water.

Preparation:
Place the raspberries in an enamel pan, place on low heat, placing a divider or baking sheet under it so that the heat is distributed evenly, and boil the berries by 2-3 times. After this, place the pan in the oven and boil its contents so that the berry decreases in volume by 8 times. Ready jam Place in sterilized jars, cover with nylon lids and store in the refrigerator.

Grandma's raspberry jam

Ingredients:
1 kg raspberries, 2 kg sugar, 1 liter of water, 2 tsp. salt, 2 tsp. citric acid.

Preparation:
Dissolve sugar in 1 liter of water and cook syrup. Pour the raspberries into the syrup and leave for 1 hour. When the time is up, place the raspberries on the stove and cook until the jam reaches the desired thickness. 3 minutes before turning off, add citric acid. Place the finished jam into prepared jars and seal.

Homemade wild raspberry jam

Ingredients:
800 g wild raspberries, 1.2 kg sugar.

Preparation:
Collect large, not too ripe raspberries (it is advisable to collect raspberries in dry, good weather) and place them on a dish. Sprinkle a quarter of the sugar over the berries and place the dish with the berries in a cool place overnight. The next day, prepare a syrup from 1 glass of water and the remaining sugar, cool it and pour it over the berries for 3 hours. Then cook until tender, let it cool, take out the berries with a teaspoon, put them in a jar, strain the syrup and pour it over the berries.

Raspberry jam “Tender delicacy”

Ingredients:
1 kg raspberries, 1.5 kg sugar.

Preparation:
Pour the prepared berries into a bowl, cover with sugar and leave for several hours until they produce juice. Then put the basin on the fire, cook until boiling, stirring from time to time. Use a wooden spoon to skim off any foam that appears on the surface of the jam. Boil the boiled jam for another 5 minutes, cool it a little and roll it into sterilized jars.

Raspberry jam “Berry to berry”

Ingredients:
1 kg of raspberries, 1.5 kg of sugar.

Preparation:
Cover the sorted raspberries with sugar and place in a cool place overnight. The next day, carefully drain the raspberry juice and bring it to a boil. Then pour the prepared syrup over the raspberries and put on fire. Cook for 20 minutes over low heat, remember to skim off the foam. Do not stir the jam, but shake it in a circular motion so that the berries remain intact. At the end of cooking, add lemon juice. Cool the finished jam in a bowl of cold water, then transfer it to sterilized jars, close the lids and store in a cool place.

Homemade seedless raspberry jam

Ingredients:
1 kg of raspberries, mashed through a sieve, 900 g of sugar.

Preparation:
Heat the sorted raspberries over the fire and then pass through a fine sieve. Weigh the resulting pulp and, based on the weight, add sugar. Bring the raspberry pulp and sugar to a boil, skim off the foam and cook until tender, stirring occasionally. To check if the jam is ready, place a drop of jam on a cold plate. If the drop has frozen and not spread, then the jam is ready. Place the jam in sterilized jars, close and place the lids down until completely cool.

Raspberry jam cooked in the oven

Ingredients:
500 g raspberries, 500 g sugar.

Preparation:
Place the sugar and raspberries separately in two heatproof bowls. Place in the oven preheated to 175ºC for 20-30 minutes. Then remove from the oven, combine the raspberries and sugar, which has been cooked into a caramel-colored syrup, in a large bowl and stir gently with a wooden spoon. Place the jam in dry, clean jars, let cool and put in the refrigerator.

Layered raspberry jam

Ingredients:
raspberries and sugar in equal volumes.

Preparation:
Pour the prepared raspberries and sugar into a bowl or saucepan for making jam in layers: 1 cup of raspberries - 1 cup of sugar, and leave for several hours so that the raspberries release juice and it saturates the sugar. Then place the basin on low heat for 30-40 minutes (this depends on the volume of berries and sugar). When the raspberry juice has covered all the sugar, turn up the heat and bring to a boil, stirring with a wooden spoon. Pour the finished jam hot into sterilized jars.

Raspberry “Ten Minute”

Ingredients:
1 kg raspberries, 500 g sugar.

Preparation:
Cover the sorted raspberries with sugar and leave them in a bowl to cook overnight. In the morning, stirring gently, heat until the sugar dissolves. After boiling, cook over low heat for 10 minutes, then pour into clean, prepared jars and seal. The jam is stored at room temperature.

Raspberry jam with added alcohol

Ingredients:
1 kg raspberries, 1 kg sugar, ¼ cup. alcohol

Preparation:
Pour 500 g of sugar over the prepared raspberries and sprinkle with alcohol. Place the container with raspberries in a cool place for 6 hours. Then add the remaining sugar, shake the mixture, put on low heat and cook until tender. Then pack the finished jam into sterilized jars and roll up.

Raspberry jam with cognac

Ingredients:
1 kg raspberries, 800 g sugar, 50 g cognac, 1 tbsp. gelatin.

Preparation:
Sort the berries, but do not wash them, sprinkle with sugar, beat with a mixer (or blender), then pour in the cognac and beat again. IN warm water soak the gelatin until it swells. Place the raspberry mixture in a saucepan and place it on water bath. Then bring to a boil, boil for 5 minutes, skim off the foam, add gelatin, stir and cook for another 2 minutes. Place the finished jam in sterilized jars, seal, let cool and put in a cool place.

Raspberry jam with lemon

Ingredients:
2 kg raspberries, 2.5 kg sugar, ¼ lemon.

Preparation:
Place the berries in an enamel container, cover with sugar and leave overnight in a cool place (you can put it in the refrigerator). After 6-7 hours, when the raspberries release enough juice, place the container over high heat, bring to a boil, then reduce the heat to low and skim off any foam that appears. Then cook the jam for 30 minutes, stirring from time to time with a wooden spatula. 5 minutes before the end of cooking, add the juice of a quarter of a lemon to the jam. Cool the finished jam and place it in sterilized jars, close the lids and store in a cool place.

Bulgarian raspberry jam

Ingredients:
1 kg raspberries, 2 kg sugar, 4 glasses of water, 2 tsp. citric acid.

Preparation:
Pour sugar into a bowl intended for making jam, pour in water and lay out the prepared berries. Cook over low heat until done in one batch. To prevent the berries from burning, remove the bowl from the heat from time to time and stir the contents in a circular motion. Add citric acid before finishing cooking.

Raspberry jam with redcurrant juice

Ingredients:
1 kg of raspberries, 500-600 g of sugar. For syrup: 100 g red currant juice, 600 g sugar.

Preparation:
Sort through the raspberries, pour in hot syrup made from redcurrant juice and sugar, bring to a boil and remove from heat. Cook the jam in 2-3 batches, each time adding the remaining sugar (1-1.2 kg per 1 kg of raspberries). Place the chilled jam into jars and cover with a damp parchment paper and tie with twine.

Raspberry jam with blackcurrant juice

Ingredients:
500 g raspberries, 500 g black currant, 1.25 kg sugar.

Preparation:
Mash the raspberries with a little sugar. Squeeze the juice out of the blackcurrants and add it to the container with the raspberries. Heat the resulting mass over low heat and, stirring, add sugar. When it dissolves, put the jam into dry, sterilized jars and immediately seal with tin lids.

Jelly-like raspberry jam

Ingredients:
1 kg of berries, 1-1.5 kg of sugar.

Preparation:
Little secret: for this jam you need to collect not only ripe berries, but also semi-ripe ones, and small quantity– unripe. They are the ones who will give our jam a gelling effect. This jam is cooked in two stages. Pour ⅔ sugar into the berries and leave for 2 hours so that the raspberries release juice. If you don’t want or have time to wait 2 hours, put the container with raspberries on low heat, add 2 tbsp. water to better dissolve the sugar and slowly bring the mixture to a boil, stirring and removing the resulting foam. After boiling, cook the jam for 5-7 minutes, remove from the stove and leave until completely cool. In the morning, put the berries on low heat again and, slowly, bring the jam to a boil. Then add the remaining sugar, stirring constantly until it is completely dissolved, cook again for 5-7 minutes, and the jam is ready! Pour it into sterilized jars, but do not close the lids immediately, but let it cool slightly (about 1 hour) so that a frozen film forms on the surface of the jam. And only after that close the jam with sterile lids.

Homemade raspberry jam with rhubarb

Ingredients:
350 g raspberries, 750 g sugar, 1.5 kg peeled and chopped rhubarb.

Preparation:
Mix the sugar and rhubarb in a bowl and leave overnight (during this time the rhubarb will release its juice). Pour the juice through a sieve into a saucepan, simmer over low heat for 2 minutes, then add the rhubarb and raspberries. Boil, stir again and let simmer for 5 minutes until the jam thickens. Fill sterile jars with the prepared jam and seal.

Homemade raspberry jam without sugar

Sort through the berries, rinse carefully with water, dry, place in sterilized jars and cover with lids. Then place the jars of raspberries in a large container of water, bring to a boil and boil the jars for 10 minutes. Then remove the jars, seal them tightly with lids and cool under a blanket.

Raspberry jam “Useful”(without cooking)

Ingredients:
2 cans of raspberries, 2 cans of sugar.

Preparation:
Grind the sorted raspberries with sugar into enamel pan. Sterilize 0.5 liter jars over steam, let them cool, then add the raspberries, grated with sugar, into them. Boil the plastic lids for 30 seconds and immediately place them on the jars. Store the finished jam in the refrigerator.

Raspberry jam without cooking

Ingredients:
500 g raspberries, 600 g sugar, 6 tbsp. vodka, aspirin - for powder.

Preparation:
Lightly sprinkle the raspberries with vodka to remove any bugs from the berries. Then beat the berries with sugar with a mixer for 10 minutes, gradually adding 6 tbsp. vodka. Transfer the finished jam into sterilized jars, preferably with screw-on lids, crush an aspirin tablet and lightly sprinkle the jam in the jar with this powder to prevent the fermentation process. Place a piece of parchment under the lid, seal the jar and store in the refrigerator.

Five-minute raspberry jam

For raspberries, as for strawberries, there is also a recipe called “five-minute”. The beauty of such jam is that small heat treatment berries allows you to better preserve salicylic and folic acid, potassium, copper, iron and vitamins B and C. So, the proportion required by the recipe: For 1 kg of sugar there should be 1 kg of raspberries. The raspberries sprinkled with sugar are left for 4-5 hours. All juice formed during this time is drained and boiled for 10 minutes. The result is syrup. You should pour the berries into it, then bring the jam to a boil over low heat and simmer for exactly 5 minutes. This jam will retain its beneficial features year.

Raspberry jam

The cooking process itself does not take much time when preparing jam according to this recipe. You should use 1.5 sugar per kilogram of raspberries.. Place the berries in the container in which they will be cooked, cover them with sugar and leave in the refrigerator for 10 hours. Then bring the jam to a boil and simmer for 15 minutes. The jam is ready.

Grated raspberry jam

When cooking this jam, the berries will not retain their shape, but it will be simple and tasty. A kilogram of raspberries should be filled with 200 ml of water. Then boil for 3 minutes. Rub the uncooled mass through a sieve, add 400 grams of sugar and boil again. Almost everything. Although, when the jam is already put into jars, it will need to be sterilized for 15 minutes. And only after that roll it up.

Bulgarian raspberry jam(recipe 2)

And in Bulgaria, raspberry jam is cooked a little differently. Two kilograms of sugar should be poured into a prepared bowl. Then add a kilogram of raspberries and pour in 4 cups of water. Next, cook the jam until full readiness in one go. Select low heat for cooking. But you still need to periodically remove the jam from the heat and carefully stir in a circular motion. When cooking comes to an end, you can add 2 teaspoons of citric acid. All!

The readiness of raspberry jam is checked by dropping a drop on a saucer: if the syrup has not spread, the jam is already ready.

The jam will be aromatic and will cook quickly if you cook no more than 2 kilograms of raspberries at a time.

Redcurrant juice will add additional flavor to the jam if you replace the water with it. By the way, this version of jam will never be candied. This jam will become thicker, but will not be cloying.

The level of jam in jars should be 5 millimeters below the neck.

Food of the gods. Secrets of the berries: Raspberries, Strawberries, Blueberries, Cranberries, etc.

sources

http://zhenskoe-mnenie.ru/

http://kedem.ru/

Raspberry jam has always been prepared for the winter, at all times, because raspberries were and are considered a special, medicinal berry. And for its taste and special aroma, people like to eat raspberries not only for prevention and treatment, but also just for fun. We learned how to make a lot of delicious and delicious food from raspberries for the winter. the healthiest products: jam, marmalade, jellies, confitures, pastilles and marmalade. Moreover, raspberries go well in preparations with other berries, for example, black and red currants, cherries, and gooseberries. Just by its presence in a jar or on a plate on the table, it decorates any dish. Try and replenish your supplies with this wonderful berry; be sure to prepare some products from it for future use. Eat different variants, from which you can easily choose the one you like: raspberries with sugar for the winter, raspberry compote for the winter, raspberry jelly for the winter, etc.

Experts advise making raspberry products those products during the manufacturing process of which the berries are least exposed to heat treatment. For example, raspberries have worked well for the winter without cooking, but simply grated with sugar. Or five-minute raspberry jam. For the winter, this option is very valuable because it saves as much as possible. useful substances in berries. Mashed raspberries for the winter are a storehouse of vitamins and will help support the body during the cold season.

There are also frozen raspberries, which are used in winter as a base for making compotes, fruit drinks, pies, etc. According to experts, it is in frozen raspberries that their beneficial properties are best preserved. As you can see, there are a lot of different preparations from raspberries for the winter, there are recipes for sweets and desserts for every taste, all you have to do is choose the one that you like best. Also available on our website various recipes from raspberries for the winter, use it for your health.

Still a few useful tips for working with raspberries we will try to give you:

Raspberries need to be picked in dry weather; moisture quickly spoils the berries;

You don’t have to wash raspberries from your garden, but rinse purchased ones using a colander and lightly salted water. Then the raspberries should be dried well;

The best utensils for harvesting raspberries - glass jars, which are also thoroughly washed and sterilized;

You need to boil the raspberries in a copper basin or saucepan. It is not advisable to use enamel cookware as the raspberries will stick. Aluminum cookware is also not suitable;

To freeze, use small, single-serving plastic bags to avoid double freezing and thawing;

It is advisable to cook raspberry jam in two or three batches with an interval of 8 hours. If the berries have not lost their shape, but have become a little darker in color, then the jam is cooked correctly;

Many insects love raspberries. Therefore, it is necessary to identify bugs in the crop in a timely manner. For this purpose, salted water is suitable, in which you need to immerse picked berries. After about 15 minutes, all the insects in the raspberries will float to the surface. They just need to be removed.

In ancient times, the process of making ordinary jam was accompanied by a number of rituals. It was even customary to cook each jam on strictly defined days. Today, raspberry jam is prepared easier and faster, but it still enjoys success. Every modern housewife always has a jar or two of this wonderful healing jam in her arsenal, aromatic, tasty and indispensable for colds. Previously, homemade raspberry jam was prepared without sugar, in honey or molasses. There is nothing surprising in this, because sugar appeared in Rus' much later. Dozens of recipes for making this amazing jam have survived to this day, and new ones have been added to them, invented these days. This complicates the task somewhat, because you really want to try making homemade raspberry jam in different ways. Well, yes, there would be a raspberry, and we have prepared all sorts of recipes for you: both to your taste and to your liking.

To make homemade raspberry jam, take berries that are not quite ripe, but at the same time large, bright and quite aromatic. To get rid of the so-called raspberry bug, which is often found in raspberries, dip freshly picked berries for 10-15 minutes in a salt solution (1 teaspoon of salt per 1 cup of water), and then rinse them with clean cold water and dry.

An old recipe for homemade raspberry jam

Ingredients:
5 kg of berries,
½ cup water.

Preparation:
Place the raspberries in an enamel pan, place on low heat, placing a divider or baking sheet under it so that the heat is distributed evenly, and boil the berries by 2-3 times. After this, place the pan in the oven and boil its contents so that the berry decreases in volume by 8 times. Place the finished jam in sterilized jars, close with nylon lids and store in the refrigerator.

Grandma's raspberry jam

Ingredients:
1 kg raspberries,
2 kg sugar,
1 liter of water,
2 tsp salt,
2 tsp citric acid.

Preparation:
Dissolve sugar in 1 liter of water and cook syrup. Pour the raspberries into the syrup and leave for 1 hour. When the time is up, place the raspberries on the stove and cook until the jam reaches the desired thickness. 3 minutes before turning off, add citric acid. Place the finished jam into prepared jars and seal.

Homemade wild raspberry jam

Ingredients:
800 g wild raspberries,
1.2 kg sugar.

Preparation:
Collect large, not too ripe raspberries (it is advisable to collect raspberries in dry, good weather) and place them on a dish. Sprinkle a quarter of the sugar over the berries and place the dish with the berries in a cool place overnight. The next day, prepare a syrup from 1 glass of water and the remaining sugar, cool it and pour it over the berries for 3 hours. Then cook until tender, let it cool, take out the berries with a teaspoon, put them in a jar, strain the syrup and pour it over the berries.

Raspberry jam “Tender delicacy”

Ingredients:
1 kg raspberries,
1.5 kg of sugar.

Preparation:
Pour the prepared berries into a bowl, cover with sugar and leave for several hours until they produce juice. Then put the basin on the fire, cook until boiling, stirring from time to time. Use a wooden spoon to skim off any foam that appears on the surface of the jam. Boil the boiled jam for another 5 minutes, cool it a little and roll it into sterilized jars.

Raspberry jam “Berry to berry”

Ingredients:
1 kg raspberries,
1.5 kg of sugar.

Preparation:
Cover the sorted raspberries with sugar and place in a cool place overnight. The next day, carefully drain the raspberry juice and bring it to a boil. Then pour the prepared syrup over the raspberries and put on fire. Cook for 20 minutes over low heat, remember to skim off the foam. Do not stir the jam, but shake it in a circular motion so that the berries remain intact. At the end of cooking, add lemon juice. Cool the finished jam in a bowl of cold water, then transfer it to sterilized jars, close the lids and store in a cool place.

Homemade seedless raspberry jam

Ingredients:
1 kg raspberries, pureed through a sieve,
900 g sugar.

Preparation: Heat the sorted raspberries over the fire and then pass through a fine sieve. Weigh the resulting pulp and, based on the weight, add sugar. Bring the raspberry pulp and sugar to a boil, skim off the foam and cook until tender, stirring occasionally. To check if the jam is ready, place a drop of jam on a cold plate. If the drop has frozen and not spread, then the jam is ready. Place the jam in sterilized jars, close and place the lids down until completely cool.

Raspberry jam cooked in the oven

Ingredients:
500 g raspberries,
500 g sugar.

Preparation:
Place the sugar and raspberries separately in two heatproof bowls. Place in the oven preheated to 175ºC for 20-30 minutes. Then remove from the oven, combine the raspberries and sugar, which has been cooked into a caramel-colored syrup, in a large bowl and stir gently with a wooden spoon. Place the jam in dry, clean jars, let cool and put in the refrigerator.

Layered raspberry jam

Ingredients:
raspberries and sugar in equal volumes.

Preparation:
Pour the prepared raspberries and sugar into a bowl or saucepan for making jam in layers: 1 cup of raspberries - 1 cup of sugar, and leave for several hours so that the raspberries release juice and it saturates the sugar. Then place the basin on low heat for 30-40 minutes (this depends on the volume of berries and sugar). When the raspberry juice has covered all the sugar, turn up the heat and bring to a boil, stirring with a wooden spoon. Pour the finished jam hot into sterilized jars.

Raspberry “Ten Minute”

Ingredients:
1 kg raspberries,
500g sugar.

Preparation:
Cover the sorted raspberries with sugar and leave them in a bowl to cook overnight. In the morning, stirring gently, heat until the sugar dissolves. After boiling, cook over low heat for 10 minutes, then pour into clean, prepared jars and seal. The jam is stored at room temperature.

Raspberry jam with alcohol

Ingredients:
1 kg raspberries,
1 kg sugar,
¼ cup alcohol

Preparation:
Pour 500 g of sugar over the prepared raspberries and sprinkle with alcohol. Place the container with raspberries in a cool place for 6 hours. Then add the remaining sugar, shake the mixture, put on low heat and cook until tender. Then pack the finished jam into sterilized jars and roll up.

Raspberry jam with cognac

Ingredients:
1 kg raspberries,
800 g sugar,
50 g cognac,
1 tbsp. gelatin.

Preparation:
Sort the berries, but do not wash them, sprinkle with sugar, beat with a mixer (or blender), then pour in the cognac and beat again. Soak the gelatin in warm water until it swells. Place the raspberry mixture in a saucepan and place it in a water bath. Then bring to a boil, boil for 5 minutes, skim off the foam, add gelatin, stir and cook for another 2 minutes. Place the finished jam in sterilized jars, seal, let cool and put in a cool place.

Raspberry jam with lemon

Ingredients:
2 kg raspberries,
2.5 kg sugar,
¼ lemon.

Preparation:
Place the berries in an enamel container, cover with sugar and leave overnight in a cool place (you can put it in the refrigerator). After 6-7 hours, when the raspberries release enough juice, place the container over high heat, bring to a boil, then reduce the heat to low and skim off any foam that appears. Then cook the jam for 30 minutes, stirring from time to time with a wooden spatula. 5 minutes before the end of cooking, add the juice of a quarter of a lemon to the jam. Cool the finished jam and place it in sterilized jars, close the lids and store in a cool place.

Bulgarian raspberry jam

Ingredients:
1 kg raspberries,
2 kg sugar,
4 stacks water,
2 tsp citric acid.

Preparation:
Pour sugar into a bowl intended for making jam, pour in water and lay out the prepared berries. Cook over low heat until done in one batch. To prevent the berries from burning, remove the bowl from the heat from time to time and stir the contents in a circular motion. Add citric acid before finishing cooking.

Raspberry jam with redcurrant juice

Ingredients:
1 kg raspberries,
500-600 g sugar.
For the syrup:
100 g red currant juice,
600 g sugar.

Preparation:
Sort through the raspberries, pour in hot syrup made from redcurrant juice and sugar, bring to a boil and remove from heat. Cook the jam in 2-3 batches, each time adding the remaining sugar (1-1.2 kg per 1 kg of raspberries). Place the cooled jam into jars, cover with damp parchment paper and tie with twine.

Raspberry jam with blackcurrant juice

Ingredients:
500 g raspberries,
500 g black currants,
1.25 kg sugar.

Preparation:
Mash the raspberries with a little sugar. Squeeze the juice out of the blackcurrants and add it to the container with the raspberries. Heat the resulting mass over low heat and, stirring, add sugar. When it dissolves, put the jam into dry, sterilized jars and immediately seal with tin lids.

Jelly-like raspberry jam

Ingredients:
1 kg of berries,
1-1.5 kg of sugar.

Preparation:
A little secret: for this jam you need to collect not only ripe berries, but also semi-ripe ones, and in small quantities - unripe ones. They are the ones who will give our jam a gelling effect. This jam is cooked in two stages. Pour ⅔ sugar into the berries and leave for 2 hours so that the raspberries release juice. If you don’t want or have time to wait 2 hours, put the container with raspberries on low heat, add 2 tbsp. water to better dissolve the sugar and slowly bring the mixture to a boil, stirring and removing the resulting foam. After boiling, cook the jam for 5-7 minutes, remove from the stove and leave until completely cool. In the morning, put the berries on low heat again and, slowly, bring the jam to a boil. Then add the remaining sugar, stirring constantly until it is completely dissolved, cook again for 5-7 minutes, and the jam is ready! Pour it into sterilized jars, but do not close the lids immediately, but let it cool slightly (about 1 hour) so that a frozen film forms on the surface of the jam. And only after that close the jam with sterile lids.

Homemade raspberry jam with rhubarb

Ingredients:
350 g raspberries,
750 g sugar,
1.5 kg peeled and chopped rhubarb.

Preparation:
Mix the sugar and rhubarb in a bowl and leave overnight (during this time the rhubarb will release its juice). Pour the juice through a sieve into a saucepan, simmer over low heat for 2 minutes, then add the rhubarb and raspberries. Boil, stir again and let simmer for 5 minutes until the jam thickens. Fill sterile jars with the prepared jam and seal.

Homemade raspberry jam without sugar
Sort through the berries, rinse carefully with water, dry, place in sterilized jars and cover with lids. Then place the jars of raspberries in a large container of water, bring to a boil and boil the jars for 10 minutes. Then remove the jars, seal them tightly with lids and cool under a blanket.

Raspberry jam “Useful” (without cooking)

Ingredients:
2 cans of raspberries,
2 cans of sugar.

Preparation:
Grind the sorted raspberries with sugar in an enamel pan. Sterilize 0.5 liter jars over steam, let them cool, then add the raspberries, grated with sugar, into them. Boil the plastic lids for 30 seconds and immediately place them on the jars. Store the finished jam in the refrigerator.

Raw raspberry jam

Ingredients:
500 g raspberries,
600 g sugar,
6 tbsp. vodka,
aspirin - for powder.

Preparation:
Lightly sprinkle the raspberries with vodka to remove any bugs from the berries. Then beat the berries with sugar with a mixer for 10 minutes, gradually adding 6 tbsp. vodka. Transfer the finished jam into sterilized jars, preferably with screw-on lids, crush an aspirin tablet and lightly sprinkle the jam in the jar with this powder to prevent the fermentation process. Place a piece of parchment under the lid, seal the jar and store in the refrigerator.

I wish you delicious jam and a wonderful raspberry mood for the whole winter!

Larisa Shuftaykina