Raspberry jam - seedless winter recipe

Boil raspberry jam for 25 minutes.

How to make raspberry jam

Products
Raspberries - 2 kilograms
Sugar - 2.5 kilograms
Citric acid - 20 grams (or juice of 2 lemons)
Gelatin - 7-8 grams
Water - half a glass

How to make raspberry jam
1. Sort the raspberries and place them in an enamel pan.
2. Pour water into the raspberries and place the pan over low heat.
3. After boiling, cook the raspberries for 20 minutes, skimming off any foam that forms.
4. Get rid of the seeds: pass the raspberries through a sieve or squeeze through cheesecloth.
5. Return the raspberry mixture to the pan, stir with 2.5 kilograms of sugar and put on fire.
6. Pour gelatin with a small amount of warm water and stir.
7. Add gelatin to the boiling raspberries, add sugar, lemon and mix the jam.
8. Cook raspberry jam for another 3 minutes.
9. Place the finished jam into sterilized jars and screw on the lids.
Raspberry jam in a bread machine
1. Sort the raspberries, pour them into a bowl, add sugar and leave for 5 hours.
2. Place the jam in the container of the bread machine set to the “Jam” mode and press “Start”.
3. After finishing cooking, pour the jam into sterilized jars.

Fkusnofacts

- To make seedless raspberry jam, after 10 minutes of cooking without sugar, after cooling the jam slightly, rub the raspberries through a fine sieve or cheesecloth. After this, put the berry puree into a saucepan, add sugar, and simmer the jam until thick. To check the thickness of the jam, you should drop it on the saucer and, after waiting for it to cool, tilt the saucer steeply. If the jam does not spread, it means it has thickened.

Since raspberries do not contain natural gelling components, it is recommended to add thickeners during cooking, for example, gelfix.

When making raspberry jam, you can leave the seeds in the raspberries, but then the raspberry jam will have a coarser consistency.

To make raspberry jam without gelatin, you need to cook the jam without adding water: first cover the berries with sugar, leave for 5-6 hours (covered with a towel) at room temperature, and cook the jam in berry juice.

Raspberry jam should be stored in a cool place, with a temperature not lower than -5 degrees.

Similar to French confiture, raspberry aromatic jam has a more delicate and pliable consistency, but its structure is denser than regular jam. Raspberry preparations are successfully used in the preparation of pastries and desserts; jam is also served with ice cream, tea and bread.

To make delicious jam, it is enough to choose good ripe berries that are of the highest quality.

Before cooking, you should familiarize yourself with the valuable recommendations of experienced chefs:

You need to make jam from raspberries that have just been picked, since the fruits are perishable - they quickly lose their juice and turn sour;
To get rid of frequently encountered bugs, the berries can be soaked in cool, salted water for 25 minutes.
so that the jam has a dense consistency and not watery, the berries are dried on a towel before candying;
Raspberry seeds are hard, and therefore some people prefer jam without them at all - just boil the berries and grind them through cheesecloth so that only pulp and juice remain.

Important: jam can only achieve a jelly-like texture if it is cooked for a long time, a large amount of sugar is added, and, if necessary, gelatin is added.

Preparing raspberries

The collected berries must be sorted by hand and any spoiled ones removed. Whole good fruits are placed in a colander and washed under cool running water. Then they need to be dried for 15 minutes in the same colander or on a towel. Dry washed berries are ready for making jam.

How to make confiture at home

If the raspberry harvest is successful, then you can safely use it to make incredibly tasty confiture for the winter. There is nothing complicated in preparation, the main condition is quality ingredients. You will need 1 kilogram of fresh raspberries, 400 grams of sugar and gelatin.

Place pre-peeled and dried berries in a saucepan and boil for 10 minutes.
Raspberries are ground through a sieve or cheesecloth. Place the resulting mixture on the fire, add sugar and gelling powder.
Cook the confiture for 5 minutes, then distribute into clean jars and roll up.

A simple recipe for the winter

A berry like raspberry has weak gelling properties. In order for the jam to have the correct consistency, you need to take a little more sugar than berries. Proportions for this recipe: 1 kilogram of fresh raspberries, 1.3 kilograms of granulated sugar. 1-2 glasses of water may also be helpful.

Preparation:

Place the berries in a saucepan with thick walls and fill them with water. Place on the fire, bring to a boil and cook for 20 minutes.
Let cool slightly. Through a sieve wrapped in gauze, remove the seeds from the berries.
Place the resulting puree on the fire in a saucepan, add sugar and cook for 1 hour.
Periodically, you need to remove the foam from the jam. When it is ready, pour into sterile jars and roll up.

With gelatin

Incredibly delicious raspberry dessert - jam. If you add gelatin to it, its consistency will become thicker, and the heat treatment process will be significantly reduced. In order to make such a delicious jam, you will need: 1 kilogram of raspberries, 1.5 kilograms of sugar, 1 glass of water, a teaspoon of citric acid, 5 grams of gelatin.

Cooking method:

Pour gelatin with water and leave it for some time to swell.
Place the berries in a saucepan, add sugar and water, and place over medium heat. After boiling, cook for 30 minutes.
Add gelatin and a spoonful of citric acid to the berries. Boil the jam for 15 minutes and pour into clean jars, roll up the lids.

In a slow cooker

This method is considered ideal for busy housewives or for those who are making jam for the first time. Using a multicooker, making raspberry jam will be fun and easy. For the recipe you need fresh raspberries - 1 kilogram, you can take the same amount of sugar or 1.5 kilograms.

Preparation:

Place clean berries in a multicooker bowl and add sugar there.
Set the “Extinguishing” mode for 1 hour. Cover the berries with a lid and leave to cook.
Pour the finished product into clean jars and seal with metal lids.

Seedless

This jam is tender due to the fact that the seeds are removed from it during the cooking process. From 1 kilogram of raspberries you will get 3 jars of 400 milliliters each. You will also need 1.3 kilograms of sugar and 1 glass of water.

Boil raspberries in a saucepan for 15-20 minutes. Let it cool slightly and then grind through cheesecloth or a sieve.
Pour the puree, separated from the seeds, back into the pan and put on fire. Add sugar and, stirring, bring the jam to a boil. Boil for 40 minutes.
It is recommended to sterilize the jars in advance, into which you need to distribute the finished product and roll it up.

No cooking

If you want to make delicious, healthy raspberry jam at once, there is a recipe without cooking. This way you can preserve the vitamin composition of the berries. For such a delicious recipe you will need only 1 kilogram of fresh berries and 1 kilogram of granulated sugar.

Preparation:

Grind pure raspberries using a blender or masher.
Sprinkle the berry puree with sugar, you can also use powdered sugar.
Place the container with jam in a warm place for 6 hours.
Mix the jam, distribute it into sterile jars, sprinkle sugar on top and roll up. Keep the jam in the refrigerator.

With agar-agar

To preserve raspberries for the winter, you can make incredibly tasty jam with the addition of agar-agar. 1 kilogram of fresh raspberries, 800 grams of granulated sugar, half a teaspoon of agar-agar and 1 lemon (optional) will be enough.

Grind the clean berries into a puree-like consistency using a masher.
Place on the fire and bring to a boil, cook for 10 minutes.
Add agar-agar and lemon juice to the jam and simmer for another 5 minutes.
Roll up the jars with metal lids and place in a dark place until they cool.

Starch based

This confiture can be eaten as a separate treat or used in baking desserts. You will need: 1 kilogram of raspberries, 900 grams of sugar, 10 tablespoons of starch.

Cooking method:

Puree the raspberries using a hand blender or masher.
Add sugar, starch to the berry mixture and put on fire. Stir thoroughly during cooking.
When the confiture boils, reduce the heat and simmer for another 3 minutes, stirring constantly with a spatula.
The finished product can be rolled into jars or served immediately.

With pectin

Using pectin (a natural apple component) you can achieve the thickness of raspberry jam. Since this berry is difficult to gel, additional natural thickeners will help reduce cooking time. Required products: 900 grams of raspberries, sugar - 500 grams, 1 tablespoon of pectin, 3 tablespoons of powdered sugar.

In a deep container, cover the raspberries with sugar and put them in the refrigerator for one night so that the berries release juice.
The next day, crush the raspberries using a masher and place over medium heat. Bring to a boil and simmer for 15 minutes.
You need to periodically remove the foam from the berries. Mix pectin and powdered sugar and add to boiling jam, stir.
Cook for 2-3 minutes and pour into clean, sterile jars and seal.

With lemon zest

Lemon-raspberry jam can be a wonderful snack for a fresh bun or used as a topping for a cake. To prepare such a sweet you will need 1 kilogram of berries, always fresh, a bag of gelatin, 1 kilogram of sugar and 1 lemon.

Step by step recipe:

Place the raspberries in a deep saucepan, cut the zest from the lemon and grate it. Send lemon juice to the berries, and the zest too.
Pour sugar and gelatin into the pan and mix thoroughly.
Place over medium heat and stir the jam constantly until it boils. Then remove the foam and boil for 5 minutes.
Distribute the finished product into jars and close the lids tightly.

Frozen raspberry confiture

This recipe is so simple that even a beginner can easily master it. You can make delicious confiture from frozen raspberries at any time of the year.

Summer amazes us with its generous splendor, but, unfortunately, it all quickly passes. The strawberry harvest is passing, just have time to choose the moment to harvest it, cherries, apricots, blueberries, currants are leaving. A happy exception among all these berries is raspberries: they bear fruit until the fall, and even in the fall they delight us with an unexpected, and therefore even more pleasant, second harvest.

Here you will definitely have time to make all the healthiest and most delicious raspberry preparations for the winter. First of all, it is advisable to prepare raspberries fresh - this way almost all of their excellent vitamin composition is preserved. Then you can make jam in a variety of forms. Next comes the turn of the compote. And at the end of the season, you can make raspberry jam.

To make seedless raspberry jam you will need:

raspberries – 3 l
sugar – 1.5 kg

Seedless raspberry jam - recipe for the winter:

We will sort through the raspberries, eliminating low-quality berries and worms. Let's wash it.

To get seedless raspberry jam, put the berries through a juicer. The juice that we will receive at the exit will be quite thick - with pulp.

The part that comes off, as we see in the photo, also contains quite a lot of juice. Let's run it through the juicer one or two more times. The mass that will come out will be even thicker than the juice obtained during the first squeeze. We don’t throw away the cake that remains in the end; it also contains quite a lot of useful substances. Let's make raspberry compote from it.

We will get a mass of approximately this consistency.

Add sugar, put the mixture on the fire and cook the raspberry jam until it thickens. This may take quite a long time.

Boil until the consistency you want the jam to be thick: you can make the raspberry jam thicker or thinner.

As usual, we sterilize jars and lids to prepare for the winter.

Place hot raspberry jam into jars. Foam should not get into the jars!

We close the jars with lids.

Turn over and leave until the jars have cooled.

Seedless raspberry jam is ready for the winter!

One of our favorite preparations is raspberry jam for the winter; we have recipes without seeds, with seeds, and with the addition of other berries. My children love this delicacy with pancakes, just for a sandwich in the morning with tea, you can make it thicker and use it as a filling for pies, it will be very tasty.

In general, raspberry preparations for the winter are popular not only because of their taste, the berry has an amazing ability to help prevent and cure colds. Raspberries even contain substances that lift your spirits, dispelling the autumn blues. So I grow a lot of raspberries and try to make as many preparations as possible.

Many people prefer to buy raspberry jam in the store. A large number of beautiful jars on the shelves, with bright labels and equally bright contents. I once tried to buy this kind of jam, you know, the taste of flavorings and sweeteners was very strong, I just didn’t dare give it to my children. So, if you have the opportunity, then make your own jam, because you can make it not only from fresh berries, but from frozen ones it will be no worse.

Raspberry jam differs from jam in its preparation time and consistency. It is its jelly-like appearance that makes it easy to spread on a sandwich and not drip from different sides, and it looks beautiful, shimmering in a vase with different shades of raspberry color.

1 Raspberry jam, step by step recipes
- 1.1 Raspberry jam for the winter, recipe No. 1
- 1.2 Raspberry jam with gelatin
- 1.3 Seedless raspberry jam
- 1.4 Raspberry jam in a slow cooker, recipe for the winter
- 1.5 Raspberry-currant jam, recipe
- 1.6 Raspberry jam with starch, recipe
- 1.7 Raspberry jam without cooking
- 1.8 Raspberry jam with lemon zest
  - 1.8.1 Raspberry and peach jam, video recipe

Raspberry jam, step by step recipes

Unlike jam, any berries that are slightly unripe or slightly mashed are suitable for jam; we will still mash and chop them. And since the jam takes longer to cook, it is less likely to spoil due to unripe berries.

Raspberry jam for the winter, recipe No. 1

This recipe only requires two ingredients:

Sugar
Raspberries

They are taken in equal proportions, so you don’t get confused. How to make raspberry jam? Yes, very simple. We sort out the berries and rinse them in a bowl in a colander. If suddenly there are worms or some other living creatures on the berries, then you need to hold them a little in a salty solution so that the bugs float up, and then rinse well several times.

Sprinkle all the clean berries with half the amount of sugar and set aside for five hours. During this time, a sufficient amount of juice will be released, which needs to be drained by simply throwing the berries into a colander.

It will be more convenient to cook jam in a wide saucepan or bowl; you can also use a stainless steel basin if there are a lot of berries. I also advise you to prepare sterilized jars with lids in advance, you can use euros. And in order to stir the jam, we will need a wooden spoon or spatula.

So, we poured the raspberry juice into a saucepan, now pour the remaining sugar into it and begin to slowly heat until it boils. As soon as the juice begins to boil, foam appears on top; it must be removed, otherwise our jam will not be beautiful. Let the syrup simmer slowly for about 10 minutes, then remove from the stove and cool slightly, for about an hour.

The next time, we again let it simmer for a little while, but at the end we don’t remove it from the heat, but pour the berries into the syrup and cook until fully cooked. It’s not difficult to determine, drop a drop of jam on a plate, if it holds its shape, then you’re done. Pour the jam into jars and wrap it up for a day so that it cools more slowly.

Raspberry jam with gelatin

This recipe is for those who do not like to stand at the stove for a long time. The jam turns out thick and beautiful and cooking takes very little time.

From the products we will need:

One kg of berries
Four hundred kilos of granulated sugar
A quarter teaspoon of citric acid
Five grams of gelatin
0.3 ml water

How to make raspberry jam with gelatin

At the very beginning, you need to soak the gelatin in a couple of tablespoons of water, stir in citric acid, and let everything swell.

I rinse it the same way as in the first recipe. Let the excess water drain. Immediately pour it into the cooking container along with the sugar and pour water into it. Again, quietly bring to a boil, remove the foam and cook for about 15 minutes. Two minutes before the end of cooking, pour in the swollen gelatin and mix everything very well.

It is also better to choose small jars. We prepare them in advance, because we pour the jam right away, hot. Roll up the lids and place in a warm place under a fur coat or blanket to cool slowly.

Raspberry jam without seeds

This makes a very beautiful dessert that can be used to decorate pastries or ice cream. Very tasty and beautiful jam is also suitable as a filling for baked pies or a large pie.

Ingredients you need:

One and a half kg of raspberries
One and a half kg of sugar
Half a liter of water

How to make this jam:

The berries need to be washed; by the way, for this option you need to take ripe berries, from which the seeds are easily separated.

Pour clean raspberries into a cooking container and pour water into it. We begin to heat slowly and simmer on the lowest heat for about 15 minutes until the berries become soft.

Now we need to get juice from them. You can simply rub the raspberries through a fine sieve; all the seeds will remain in it. But if you want the jam to be perfectly transparent, then you will have to pass the berries through several layers of gauze and get clean and clear juice.

Pour the juice into a saucepan, add sugar and cook over low heat in one go. This will take about an hour. All this time you need to stir the future jam with a wooden spatula and do not forget to skim off the foam. The foam can be placed separately somewhere, it is very tasty and is eaten quickly.

At the end of cooking, we try the jam and also check with a drop. If you are not satisfied with the thickness, cook for some more time.

Place, again, hot, into jars. The jam will harden for about a day, during which time it is better to wrap it in something warm.

Raspberry jam in a slow cooker, a recipe for the winter

With the help of our kitchen assistant, making raspberry jam is as easy as shelling pears; to do this, you need to take berries and sugar in equal proportions and spend a little time.

Making raspberry jam in a slow cooker is easier than making it in a saucepan. You need to pour the washed berries into a bowl, immediately pour all the sugar into it and cook on stewing mode for about an hour. But you will still have to stir it several times so that the jam does not fry. Then immediately pour it into jars and into a warm place for a day.

Raspberry-currant jam, recipe

We especially adore this recipe, as black currants give it a special sourness. And we cook it only with bones; children like to chew them.

For preparation we will need:

Kilo of raspberries
Half a kilo of black currants
Two kilos of sugar

How to make jam:

We sort the berries, you need to tear off all the stems from the currants, rinse everything well and let the water drain, you can scatter the berries on a towel to dry. After all this, you need to chop the berries, you can put them through a meat grinder or use an immersion blender.

Pour the entire liquid and aromatic mixture of berries into a saucepan and pour in half the sugar. We begin to heat it slowly and after boiling, cook for 15 minutes, naturally skim off the foam. After this, set the jam aside for a while to cool slightly, and at the same time pour in the remaining sugar.

After about an hour, put it on the fire again and continue cooking until it’s cooked through. Immediately put into jars. Wrap the jars in something warm.

Raspberry jam with starch, recipe

With starch you get a good jam, it has a fairly thick consistency, without long cooking. If you like, you can cook it like this.

Two kilos of berries
One and a half kilos of sugar
Two tablespoons of potato starch

How to cook:

The berries need to be washed well and carefully, the water should be drained and allowed to drain a little. Grind the berries with a blender or through a meat grinder; if desired, you can squeeze them through cheesecloth so that the jam is seedless.

Place the mixture on low heat and after boiling, cook for 20 minutes. Meanwhile, dilute the starch in half a glass of water and, at the end of cooking, pour it into the jam, not forgetting to stir everything. As always, we immediately roll it into jars.

Raspberry jam without cooking

This jam will retain a large amount of vitamins. You just need to do it using sterile kitchen utensils so that germs do not get into it. All tools can simply be doused with boiling water, and the jars can be sterilized.

For jam we will need:

Kilo of raspberries
Two kilos of sugar

How to cook it:

Grind the berries with a blender, after washing them first, of course. Using a wooden spoon, rub through a fine sieve. Add sugar in portions, stirring all the time. Then put it on the fire and heat it slowly, stirring all the time so that the sugar dissolves completely, but do not bring it to a boil. Place while hot into jars. We roll up the jars and wrap them. It is best to store this jam in the refrigerator and eat it quickly.

Raspberry jam with lemon zest

A very interesting recipe, the jam has a piquant taste. We really like the slight sourness in raspberries.

We will need:

A couple of kilograms of berries and sugar
One lemon

How to cook:

Sort and rinse the berries. Pour into an arched container and add sugar. Leave for several hours to allow the juice to release. Drain it and boil for 15 minutes, then add the berries. Grate the lemon zest and add it to the jam. Continue cooking, 10 minutes before the end, squeeze all the juice out of the lemon into the jam.

When ready, place them in jars, roll them up and let them cool under a warm blanket for 24 hours.

As you can see, you can prepare raspberry jam in different ways; all the recipes have been tested by our family and have deservedly taken an honorable place in our cookbook.

Raspberry and peach jam, video recipe

Raspberries contain a natural antipyretic, a lot of vitamins and other useful ingredients. It helps relieve cold symptoms and speeds up recovery. Thrifty housewives strive to prepare it for the winter in different forms. Raspberry jam is not only healthy, but also a delicious dessert. Even an inexperienced cook can prepare it, but for this he will need knowledge of several points.

Cooking features

There are many recipes for raspberry jam. Dessert can be prepared using different technologies. However, there are rules that apply regardless of which recipe for making raspberry jam was chosen.

Raspberries spoil very quickly, become limp, and lose juice. You need to make jam from it as soon as possible after harvesting.
Raspberries are often attacked by bugs, which can spoil the taste of the berry. They shouldn't get into the jam. To rid the berry of insects, it is soaked in lightly salted water. After 15-20 minutes, the insects will float to the surface. All you have to do is drain the water and rinse the raspberries well in a bowl of clean water or under the shower.
To prevent the jam from being watery and not having to cook for too long, the berries are dried before use by scattering them on a towel or placing them in a sieve.
Raspberries have many seeds, which make the jam from it not as tender as we would like. Many housewives prefer to make a little less jam, but of higher quality. To do this, they pour the raspberries with water, boil them a little and grind them through a sieve or squeeze them through several layers of gauze. Only the juice obtained as a result of this manipulation is used to make jam.
If you make seedless raspberry jam, do not rush to throw away the pulp. It can be poured with boiled water and sugar, left for 20 minutes, strained and drunk like berry juice.
Raspberries have very few gelling components. You can make jam from it only if you add a large amount of sugar and boil the syrup for a long time. Adding pectin, gelatin and similar products allows you to reduce the cooking time of raspberry jam and get a little more finished delicacy as a result.
When using gelling ingredients, pay attention to the instructions on the package. Sometimes the method of their use and proportions depend on the form of release and composition. If the instructions on the package conflict with the recommendations in the recipe, the manufacturer's instructions should take precedence.

Raspberry jam will not be stored for long if the jars for it are not first sterilized. Lids also require sterilization.

How to store raspberry jam depends on the recipe it was prepared according to. Most often, sweet preparations are stored in a cool room.

Classic raspberry jam recipe

Composition (for 1.25-1.5 l):

raspberries – 1 kg;
sugar – 1 kg.

Cooking method:

Wash, dry the raspberries, place them in an enamel container.
Fill the berries with sugar in the amount of 0.5 kg.
Cover and leave for 4-5 hours.
Place on medium heat. Bring to a boil, cook for 10 minutes, skimming off any foam that appears on the surface.
Place in a colander and let the syrup drain back into the bowl.
Add the remaining sugar to the syrup.
Boil the syrup, stirring, for 60 minutes.
Return the berry or the juice squeezed from it to the syrup.
Cook for another 5-10 minutes.
Sterilize jars and suitable metal lids.
Place the hot jam into the jars and seal them with a key.

The more you boil the jam, the less jam you will get, but the thicker it will be. Whether to grind the berries removed from the syrup before returning them to the jam depends on your preferences. With whole berries, the jam does not have a delicate consistency due to the seeds found in it, but it turns out to be more aromatic and looks appetizing. The dessert can be stored at room temperature.

Raspberry jam with gelatin

Composition (per 2 l):

raspberries – 1 kg;
sugar – 1.2 kg;
water – 0.3 l;
gelatin – 10 g.

Cooking method:

Sort the raspberries, wash and dry. Remove the sepals.
Place the berries in a bowl and cover them with sugar. Cover with gauze to protect against insects and leave for an hour.
Pour 100 ml of clean water over gelatin and leave to swell.
Add the remaining water to the raspberries. Place the container with berries on the stove. Cook for half an hour over low heat. When foam appears on the surface, remove it and put it in a vase - you can enjoy it when the jam is cooked.
Pour the liquid with the swollen gelatin into the raspberries, stir. Wait 2 minutes and remove the bowl of jam from the heat.
Place the jam in prepared jars and seal them tightly. After cooling, store in an unheated pantry or other cool room.

This version of raspberry jam is one of the most economical. The jam prepared according to this recipe has a delicate jelly-like consistency.

Raspberry jam without seeds

Composition (per 1.5 l):

raspberries – 1.2 kg;
sugar – 1.5 kg;
water – 0.5 l.

Cooking method:

After sorting and washing the raspberries, dry them.
Pour the berries into a bowl and fill with water.
Place on low heat and cook for 15 minutes after the water boils.
Remove the basin from the stove and allow its contents to cool slightly.
Strain the raspberry broth.
Squeeze the berries through several layers of gauze. Mix the squeezed juice with raspberry broth, add sugar and stir.
Cook the jam over low heat, skimming as needed, until the jam reaches the desired consistency. The dessert is ready if a drop of it does not spread on the saucer, but when cooling it becomes completely thick.
Distribute the jam into sterilized jars and seal them tightly.

After the jam has cooled, it can be stored in the cellar or basement. Store it in a cool place, at a temperature no higher than 20 degrees. Seedless raspberry jam is a delicious dessert that is very pleasant to eat. He looks seductive too.