How to properly cook raspberry jam for the winter. Raspberry jam for the winter. Raspberry jam for the winter

Raspberry jam for the winter can perhaps be considered one of the most popular recipes for harvesting this berry. The reason for this is the extraordinary taste, aroma and healing properties raspberries This delicacy is familiar to almost every person since childhood, because during colds we were often given tea with raspberries.

Drinking tea with raspberries is both healthy and tasty, and in addition, jam can be filled with baked goods and used for other purposes. Prepare wonderful dessert simple, just use it the right technology and delicious jam for the whole family is ready.

Five-minute raspberry jam

Ingredients:

fresh raspberries – 1 kg;
granulated sugar – 0.8 kg.

How to make five-minute raspberry jam for the winter:

No matter how strange it may sound, it is not necessary to wash raspberries - when washed, the berries lose some of their flavor, plus when cooked, they can become soft and lose their shape. However, dust and dirt must be removed. Therefore, we carefully sort it out and literally for 10 minutes. fill with lightly salted water - at the rate of 1 tbsp. l. salt without a slide per liter of water. The berry should be completely hidden. After a few minutes, everything unnecessary will emerge. We catch the living creatures with a slotted spoon, drain the water from the berries and quickly and carefully rinse them with low pressure of water so as not to damage the integrity of the berries.

Place the washed berries in a colander and then add sugar. Gently mix so that it is evenly distributed and leave for 4-6 hours, maximum overnight and in a cool place.

Another secret to preserving tender raspberry berries whole - the portion of berries should not be large, but the container where it will be cooked should be large. Otherwise, the freer the raspberries are in the container, the better.

Heat the berries over low heat until the sugar is completely dissolved, then increase the heating power to maximum and boil the jam for 5-7 minutes.

During cooking, foam will form - we arm ourselves with a slotted spoon and mercilessly remove all of it. Firstly, this way the jam will cook better and more evenly. Secondly, the remaining foam can provoke the development of bacteria, and the jam will turn sour. Remove the jam from the stove and prepare the jars.

Canning. Wash jars and plastic lids thoroughly using soda and a stiff brush or sponge, rinse with water and scald with boiling water. Ready. Sugar is an excellent preservative, so the container does not need more thorough sterilization. Metal lids It is not advisable to use them for twisting, since they will change the color of the jam to dark red, even burgundy.

Pour the jam into jars, wait until it cools, and put it away for storage. We are waiting for winter to treat ourselves to delicious and aromatic sweet preparations.

Thick raspberry jam for the winter with whole berries

Ingredients:

1 kg raspberries;
1 kg sugar.

To make thick raspberry jam you need as many berries as you need sugar. Proportion: 1 to 1.

Step-by-step recipe for raspberry jam for the winter with whole berries:

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.

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!

Stir the raspberry jam during cooking to prevent it from burning. But it’s better to do this not with a spoon, but by rotating the pan in a circle (holding the handles). This will keep the berries intact without crushing them.

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

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Place the jam that has cooled after the first cooking on the stove. 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,

How long should you cook raspberry jam so that it is thick and the berries remain intact?
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: let cool again and boil the jam for 5 minutes.

The readiness of the jam is checked drop by drop, after the 3rd boiling. The jam should cool down and when it is ready, the droplet will not spread. It becomes viscous and viscous. Jam from sweet raspberries, at the same time, aromatic, bright and thick.

How much jam does 1 kg of raspberries make?

From 1 kg of raspberries and 1 kg of sugar we get a little less than 1 liter of ready-made raspberry jam

The berries were almost completely preserved intact and unharmed. Fragrant and healthy thick jam raspberries are ready for the winter!

Raspberry jam for the winter without cooking

Berries with granulated sugar are a storehouse of vitamins for the whole family. This dessert is very easy to prepare, so even a culinary amateur can create it. Raspberry jam for the winter without cooking is also called “live”, the berries are not heat treated, they can be stored raw. Pros:

Jam relieves fever headache for a cold. Another useful property: reliable strengthening of the immune system.
Finished product often used for preparing various baked goods.
With “cold” preservation, there is no need to spend a lot of time at the hot stove, which is especially unpleasant in the summer.

In order for the fragrant delicacy to be pleasant to the taste and have a low calorie content, all proportions must be strictly observed.

To prepare raspberry jam for the winter without cooking, you need the following products:

ripe berries – 1 kg;
sugar – 2 kg.

Preparation:

The main product is carefully sorted, damaged berries and sepals are removed. After this, the raspberries are placed in a large bowl to make it easier to grind. Sugar is added to the berries. The mixture should be left for a couple of minutes.
Afterwards the ingredients turn into mush. This is best done with a wooden mortar. The mass should be homogeneous. The future raspberry jam for the winter is laid out in dry, sterilized jars.

Fragrant fresh dessert covered with sugar. The layer of sweet sand will harden under the influence of the juice, creating a solid layer. It will protect the workpiece from air.

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Jars of raspberry jam are closed with a lid for the winter. It is recommended to freeze the dessert and store it in the refrigerator.

Thick raspberry jam for the winter with gelatin

There is very little in raspberries pectin substances, therefore, it is unlikely to cook something thick from it without adding thickeners of various kinds. And with gelatin it turns out beautiful, viscous, bright and aromatic.
It is logical that the more gelatin you add, the thicker the consistency of the product will be, even to the point of confiture. But if we call the workpiece “jam”, then a viscous pouring consistency will be quite enough - we take a moderate amount of gelatin.

You will have to store the jam in the refrigerator or cellar so that the structure of the delicacy is well preserved. A kilogram of raspberries will yield two half-liters of jam and another vase for testing.

Ingredients:

1 kg of raspberries, fresh or frozen;
half a glass (100 ml) of water for boiling berries;
1 kg sugar;
half a teaspoon of citric acid;
1 package (15 g) gelatin;
0.5 cups of water for soaking it.

Step-by-step recipe for raspberry jam with gelatin for the winter:

Pour gelatin cold boiled water, mix well and leave to swell while we process fresh raspberries.

We sort and wash the berries, let the water drain. If the raspberries are homemade, grown with your own hands, clean, not dusty, there is no need to wash them.
Place the raspberries in a saucepan and add about half a glass of water. Bring the berries to a boil over low heat.

The raspberries begin to actively release juice and for the most part the fruits fall apart, but fragments of the berries remain. Be sure to remove the foam.

At the same time, sterilize cleanly washed jam jars and lids in a bowl of boiling water - 15 minutes is enough. By the time you spread the raspberry jam, they should have time to dry. Add sugar to raspberries. And cook over low heat, stirring occasionally, for 15 minutes.

Add citric acid. It compensates for the sweetness of raspberry jam and makes it brighter.

In addition, as a preservative, lemon will help better storage conservation.

Remove the raspberry jam from the heat and let it cool slightly to 85-90 degrees before adding the gelatin, which is already perfectly swollen. Add gelatin.

Okay, stir to the very bottom, return the pan to the stove and bring to a boil, turn off the heat.
Quickly, so that it cools down quickly, pour the raspberry jam into dry, sterilized jars. There is no need to turn it over onto the lids, just close it, let it cool to room temperature and put the jam in the refrigerator or transfer it to the basement.

Once cooled, raspberry jam for the winter acquires a pleasant consistency - like thick jelly. It perfectly preserves the taste and aroma of raspberries.

Raspberry jam for the winter - recipe with lemon

Adding to raspberry jam fresh lemon will give sweet preparation special piquancy - one that the addition of citric acid will never give.

Required:

2 kg raspberries;
2.5 kg granulated sugar;
a quarter of a lemon.

A simple recipe with photos of raspberry jam with lemon:

Place the berries in enamel dishes, add sugar. Leave overnight.

If the room is very hot, it is better to place the dishes with raspberries in the refrigerator on the bottom shelf.

Overnight, the raspberries will drain under the influence of sugar and release a lot of juice. Place the container with raspberries and juice on the stove and bring to a boil over very high heat. Immediately after boiling raspberry syrup reduce heat. Cook raspberry jam over low heat for 20-30 minutes, stirring occasionally and skimming off the foam with a wooden spoon. The longer the raspberries are cooked, the thicker the jam will be.

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Five minutes before the end of cooking, add freshly squeezed lemon juice and stir.
Cool the finished jam slightly. To speed up this process, you can place a bowl of hot raspberry jam in cold water. Place the cooled raspberry jam into sterile jars and roll up. Store preparations for the winter in a cool, dark place.

Video recipe: raspberry jam for the winter in a slow cooker

It is better not to overcook raspberry jam. Firstly, it won’t be as tasty, the berries will become dry and without flavor. And such jam will become sugary quickly. If you don’t finish cooking, you run the risk that the jam may quickly turn sour or become moldy.
By the way, to prevent the jam from becoming moldy, cover the top of the jar with sugar, it will turn out sugar plug and then the jam can sit for years and nothing will happen to it.
Malicious worms often settle in the berry; to remove them, fill it with water, adding a handful of salt, they will all float to the top, and removing them will not be difficult.
What can I add? Here you literally limitless possibilities. They put orange slices, melon, pumpkin, traditional gooseberries and cherries or cherry leaves.

I think every home tries to stock up on raspberry jam for the winter. It helps with colds in winter and contains many useful substances.
Did you know that raspberries contain salicylic, citric, malic and tartaric acids. Therefore, it is used as an anti-inflammatory and antipyretic agent. As children, we often arrived damp and soaking wet from walks. Then my mother changed us into dry clothes and gave us tea with raspberry jam. And then she made me wrap myself in a blanket and sweat a lot. And it often happened that the disease went away without even starting.

Raspberries are a storehouse of vitamins. It contains vitamins B, A, C, E. It also contains a lot of microelements potassium, calcium, and iron. Therefore, you definitely need to stock up on raspberry jam. There is never too much of it. Plus, it's easier than ever to do it. And as you will learn from this article. There are many ways to prepare this wonderful preparation, let's look at the most delicious of them:

Five-minute raspberry
Raspberry jam with whole berries, regular cooking
Raspberry jam with gelatin
Raspberries with sugar without cooking

Before preparing jam, the berries must be sorted from leaves and bugs. Raspberries are often inhabited by various bugs and spiders. Eat little secret how to get rid of them. Mix 1 tablespoon of salt in 1 liter of water. Place the berries in a colander or sieve. Immerse the dishes in the salt solution for 5 minutes. And all our insects will end up on the surface. After this, the raspberries need to be washed thoroughly. Let it sit in a colander for 10 minutes to drain off excess water.

Five-minute raspberry jam (thick)

One of the most popular recipes. Due to fast cooking The berries retain many useful substances.

Ingredients and proportions:

Raspberries 1.5 kg
Sugar 1.5 kg

We take sugar and berries in equal proportions. Therefore, the number of kilograms may vary at your discretion.

Step-by-step recipe for making 5-minute raspberries:

1. The berries need to be sorted from leaves and bugs. After this, the raspberries need to be washed thoroughly in salted water, as described above. Then rinse plain water and drain in a colander. Let it sit in a colander for 10 minutes to drain off excess water.

2. Now we need to choose the container in which we will prepare our jam. The shape of the dishes should not be high and wide enough. The pelvis has this shape, so it is considered the best option, for making jam. The dish pan was chosen. Now let's decide on its material. Cookware made of copper, stainless steel and brass is best suited for making jam.

3. Pour all the raspberries into a bowl. It must be mashed with a masher and covered with granulated sugar. Mix our ingredients carefully. Leave our delicacy for a couple of hours so that the sugar dissolves.

4. And at this time we will start sterilizing the jars. There are many ways: over steam, in the oven, in microwave oven etc. I sterilize in the microwave. The jars must be clean. Pour about 1.5 cm of water and put it in the microwave for 3 minutes at power 800-900.

5. Place the container with the future jam on the lowest heat. Stir constantly and bring to a boil. When jam is cooked, foam forms on its surface. Carefully remove it with a spoon. If this is not done, the jam may soon spoil. Let our jam simmer for 5 minutes.

6. Carefully package the jam into our sterilized jars and close the lid tightly. I use small jars for any jam. So that you don’t store it for a long time once you open the jar. Now our jars need to be turned over and allowed to cool.

Five-minute jam from whole raspberries

Amazing jam can be made from whole raspberries. This berry does not have a thick skin. Therefore, in order for the berries to remain intact, they must be boiled in syrup, which is obtained from raspberry juice and sugar when it sits.

Ingredients and proportions:

Raspberries 1.5 kg
Sugar 1.5 kg

Step-by-step procedure for preparing raspberry jam with whole berries:

1. Clean the berries from debris (leaves, bugs, larvae). Rinse them with water and place in a colander.
2. Pour half of the granulated sugar into the bowl in which the jam will be cooked.
3. Next, all the raspberries go into the basin.
4. Cover our raspberries with the remaining sugar.
5. Leave everything in the container for 5-6 hours. Let the raspberries give juice. I usually do this at night. And in the morning I finish what I started.
6. In the morning I start sterilizing the jars, and then start making the jam itself.
7. Light the smallest fire and place the container on the stove. Mix very carefully so as not to disturb the integrity of the berries.
8. Wait for the sugar to dissolve and turn up the heat a little. When the jam boils, cook for another 5 minutes. Don’t forget to stir gently and remove the foam from the jam.
9. Spill ready-made jam in jars. Cover them carefully with a lid.

By the way, you can use less sugar, for example, as in this video recipe:

Raspberry jam with whole berries (regular cooking)

Another very delicious recipe. The berries remain intact when cooked. From this in him more benefit and taste.

When you make jam from whole berries, do not take a lot of kilograms at once. 1.5-2 kilograms will be enough, otherwise the berries may crush each other.

Ingredients and proportions:

Raspberries 1.5 kg
Sugar 1.5 kg

We take products in a 1:1 ratio

Step-by-step recipe for making raspberry jam:

1. B this recipe it's better to take the best one the best raspberries. That is, it must be clean, large, bought at the market from some grandmother or your own. Because in this recipe we will not wash it.
2. We will layer sugar and berries into the jam container until the ingredients are gone.
3. We need everything to brew for 5-6 hours. We do everything again at night. We put the dishes with future jam in the refrigerator.
4. Raspberries will give juice overnight. We need to drain it and bring it to a boil. Leave it on low heat for 10 minutes.
5. In the meantime, we will sterilize our jars
6. Add raspberries and cook in juice for about 20 minutes. There is no need to stir the berries in this recipe. Therefore, we set the fire to the smallest.
7. Pour our jam into dry and hot jars. You can wrap it in something warm and let it cool completely. I use an old cotton blanket. This is necessary in order to reduce the cooling time of the jam. Then it will turn out very beautiful and natural in color.

Raspberry jam with gelatin

This is a very interesting interpretation of raspberry jam. This recipe will appeal to lovers of jelly or jam. Because it is thick, it can be used as a filling for pies.

Ingredients:

Raspberries 1 kg
Sugar 1.5 kg
Water 300 ml
Citric acid about 10 grams
Gelatin 5 grams

Step-by-step recipe for making jam with gelatin:

1. For this recipe, we start with gelatin. He needs to be divorced warm water and let it swell. There are always instructions written on the bag.
2. We sterilize our jars in any way convenient for you.
3. Select large and not crushed berries. If the raspberries are clean, without dust, then you don’t have to wash them.
4. In a bowl, carefully mix the berries and granulated sugar. Next, fill our mass with water.
5. Place on the stove for half an hour. We cook for real low heat, stir so that the jam does not burn. To do this, use a plastic or wooden spoon. Metal can cause raspberries to oxidize.
6. Place gelatin and citric acid into a container. Cook for another 15 minutes.
7. Place the finished product into jars. Store in a cool, dark place.

Raspberries with sugar without cooking

Cooking raspberries in this way allows you to preserve all the original vitamins and microelements that are in it. After all, in this recipe it is not subjected to heat treatment. But there is also a small disadvantage to this method - there is more sugar than usual.

Ingredients and proportions:

Raspberries 1.5 kg
Sugar 3 kg

The amount of sugar used is 2 times more than raspberries.

Step-by-step cooking recipe:

1. This is for this the recipe will do not only selected raspberries, but also crushed berries. And so we clean the raspberries and turn them into porridge using a wooden masher.
2. Now add granulated sugar to the container. Mix everything very carefully. We need all the sugar to dissolve. In time it is 20-24 hours. Mix everything periodically with a wooden spoon.
3. When the sugar is completely dispersed in the total mass of jam, you can start making jars.
4. Place the prepared raspberry mixture into dry, hot jars, but not to the very top. Leave 1-1.5 cm empty and add granulated sugar. Screw the lid on tightly. You can use thick paper and string the old fashioned way. Store in the refrigerator.

In this topic, I described the methods and subtleties of making raspberry jam. I shared some secrets with you. I hope you, too, will find the “ideal” raspberry jam recipe for yourself. And you will delight yourself and your loved ones with this healthy delicacy.

Raspberries are very delicious berry, sweet and juicy. Its huge disadvantage is that it cannot be transported for a long time and cannot be stored at all if collected in the evening - it can deteriorate in the morning. These recipes will not take up much of your time and can be made in the evening, after a busy day of work. There will be no constant stirring and monitoring, but sterilization of jars and lids should still be done - the berry is also very capricious.

Raspberry jam for the winter: a simple recipe with step-by-step photos

As soon as the berry season comes, every caring housewife tries not only to feed healthy and tasty treat your loved ones, but also take care of preparations for the winter. I traditionally make raspberry jam every year. Everyone knows the benefits of raspberries. And jam made from it is not only a sweet treat, it miraculously helps with colds, and is also considered an excellent preventive measure. You can prepare it quite quickly and not at all difficult, this is the so-called 5 minute I think, my step by step photo This recipe will help you with this!

Ingredients:

raspberries – 2 kg;
sugar – 2 kg.

How to make raspberry jam

Based on this amount of raspberries, I got 3 full half liter jars. So useful and delicious five minutes, should be in every housewife's home!

Raspberry jam for the winter without cooking, a simple recipe

Raspberries are extremely healthy berry, and not only for colds, although this is how we most often use it. Fresh or grated raspberries with sugar remove toxins and promote the regeneration of body cells. She deduces excess water from the body, naturally reduces swelling and facilitates the work of the kidneys. By thinning the blood, it prevents the formation of blood clots, which is very important after 45 years. At regular use the skin will cleanse, hair and nails will become stronger and healthier. Raspberries are also very useful for women's health. All these beneficial features are preserved solely because we will not expose it heat treatment. Since our raspberries are ground with sugar, girls who are watching their figure should take into account high calorie content blanks.

Product composition:

raspberries – 1.5 kg;
sugar – 1.5 kg.

Making jam

Jam is stored in a cool place - the bottom shelf of the refrigerator, cellar or basement all winter due to its high sugar content.

Thick raspberry jam with butter and lavender

For me, lavender has always been associated with summer and hot tea in the evening on the terrace. Therefore, whenever I have the opportunity, I always dry lavender sprigs so that I can later use them as natural flavor. This unusual, tasty and thick jam will take you back to summer even in the bitter cold of winter.

What we need:

raspberries -1 kg;
sugar – 1 kg;
butter 82% fat – 20 g;
lavender – 6 tsp.

Cooking process

The jam keeps well all winter. If you cool it well before serving, it will taste even better. Great option for a sandwich – tasty, aromatic and healthy. Also ideal for topping ice cream and pancakes - you've never tried such a combination of flavors! The benefits of this jam are enormous - raspberries and lavender have anti-inflammatory and bactericidal properties. This makes your preparation also a tasty medicine in the autumn-spring period.

The sugar/raspberry proportion is usually 1 to 1. Raspberries are rarely sour.
Raspberries can also be pureed with a blender, but the consistency is different - more homogeneous and a little viscous. For those who are accustomed to the classics - the most perfect option to turn raspberries into puree - a wooden pestle.
If you are a little worried about the safety of the jam and are afraid that it might ferment in the winter, do the following: do not pour the jam to the brim so that you end up with incomplete jars. When it cools down a little, add sugar to each jar 0.5 cm thick. The sugar forms a thick crust, which will prevent bacteria from entering.
One more alternative way The preservation of pureed raspberries with sugar will be frozen. Simply divide the raspberries into rectangular containers and freeze. When the mass hardens, place the bricks in a large zip-lock bag and store in the freezer.
If you have some berries left that you don’t have time to process, scatter them on a flat dish and freeze. AND tasty additive in muesli or an unusual decoration for cheesecake or casserole is always at your fingertips.

Today we have prepared 3 various options jam - one without cooking at all, tasty and healthy. We cooked the other two, but in different ways, the first in a fast way, the second is for gourmets.

Happy owners of summer cottages can stock up on raspberries for the whole winter. This berry is not only very tasty, but also treats colds well. Raspberries can be frozen or made into jam. At the same time, there are quite a lot of recipes for the latter. Today we will tell you about the most interesting ones.

Five-minute raspberry jam for the winter

Sprinkle 1 kg of clean dry raspberries with the same amount of fine granulated sugar.
Cover the basin with a towel and let the mixture brew for 5 hours.
Very carefully drain the resulting juice from the raspberries and pour it into the pan.
Bring the liquid to a boil, and then pour this hot syrup over the berries in a bowl.
Place the jam on the stove and cook for exactly 5 minutes from the moment it boils.
Pour hot jam into jars and close the lids.
Store raspberry jam either in the refrigerator or in the pantry.

If the pantry is warm, then sterilize the jam additionally. To do this, place the filled jars in a saucepan with hot water and wait for the water to boil. After 15 minutes you can roll up the jars. Place the jars in the water so that the liquid reaches the so-called hangers - the convex place under the lids.

Raspberry jam for the winter is very thick

For this preparation, take 1.4 kg of sugar per 1 kg of raspberries.
Sprinkle the berries with sweet bulk product and leave to infuse for 6-8 hours.
When the raspberries release juice, place the bowl on the stove and cook the jam over very low heat for 15 minutes from the moment it boils.
Let the workpiece cool completely, and then cook again for 15 minutes. This jam can be stored even in a warm pantry and without additional sterilization.

Raspberry jam for the winter with mint

For jam according to this recipe, take:

raspberries – 1 kg;
sugar – 750 g;
fresh mint – 10 leaves.

Place the raspberries in a saucepan or bowl and sprinkle with sugar. Once the juice has released, bring the contents of the pan to a boil and cook for 5 minutes. At the very end, add clean, dry mint leaves to the raspberries. Let the jam cool for 6 hours, and then put it back on the fire. The second cooking can last from 5 to 7 minutes. Before pouring the jam into jars, remove the mint leaves from it. Store mint jam either in the refrigerator or in the basement, where the temperature does not rise above 10 degrees.

Raspberry jam for the winter without heat treatment

There are much more vitamins in such jam, because the berries in it will be raw. There are two ways to prepare this jam and it all depends on where it will be stored in the future.

On the refrigerator shelf

Take one part raspberries and two parts sugar (for example 2 kg and 4 kg).
Place the berries and sugar in a deep saucepan and puree them using either a mashed potato masher or an immersion blender.
Divide the resulting mass into jars and close them with lids.

Don't forget to sterilize the container. To do this, pour water into it and heat the jars in the microwave for 5 minutes at maximum power. You can also use a switched-on oven - keep jars of water in the oven at maximum heat for 10 minutes.

In the freezer

Make this jam in the same way as described above, but use much less sugar. For 1 kg of raspberries, 1 kg or even 700-800 g is enough. Reducing the amount of sugar depends on your taste. Place the raspberries, grated with sugar, into small food containers and freeze.

Raspberry jam for the winter, reminiscent of jelly

Very large, juicy raspberries are suitable for this preparation. Place it in a suitable pan and mash the berries with a fork. Place the pan on water bath and hold for as long as possible until the raspberries release juice. Let the mixture cool slightly and transfer to a colander lined with three layers of gauze. Place a bowl under the colander to collect the juice. Squeeze the remaining juice from soft raspberries by hand through the same gauze. For each liter of juice, take 800 g of sugar and one pack of Zhelfix or Jam (15 g). Stir the mixture and bring it to a boil. Cook the jam-jelly for 5-7 minutes. Store the product in the cold, first pouring it into jars with lids.

Preparation for winter raspberry jam

If you don’t have sugar in the house or you like freshly made jam, you can prepare raspberries this way:

Wash half-liter jars thoroughly with baking soda and sterilize them in the microwave or oven.
Fill each jar to the top with fresh raspberries and cover the container with lids.
Place the jars in a tall saucepan and pour cold water into it. The liquid should be up to the hangers of the cans.
Place the pan on the fire and bring the water to a boil.
When under the influence hot water, which washes the jars, the raspberries will release juice into them and sink a little, add more fresh raspberries to the container. Do this until the jars are completely filled with raspberries and juice.
Keep the jars of raspberries in boiling water for another 15 minutes.
Remove the jars from the boiling water and quickly seal them.

In winter, open the preparation, pour it into a ladle and add sugar to taste. Bring the jam to a boil and enjoy a delicious dessert.

Recipes for raspberry jam for the winter

To cook delicious jam from raspberries with whole berries, it is worth studying the recipe presented below and strictly adhering 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 desirable that the raspberries be garden ones 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 simple - water, sugar and lemon acid boil for 5 minutes, then pour the berries 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 raspberry preparations- basement, cellar, refrigerator.