Raspberry jam is magical, aromatic, appetizing, very tasty and also healthy.
Canned raspberries can also be used for preventive purposes.
Raspberry jam, as well as raspberry jam, is very easy to prepare and is one of the excellent preparations for the winter. There are many cooking methods. Some boil it for a long time, while others use a five-minute cooking recipe.
Raspberry jam for the winter - A delicious and simple five-minute recipe
This delicious dessert goes well with herbal tea and pancakes. We will prepare a fragrant delicacy with which you will be happy to drink tea, treat a cold, or add it to various concoctions.
Ingredients:
- Raspberries – 1 kg. (three liter jar)
- Granulated sugar –800 gr.
- Salt – 1 teaspoon (per 3 liters of water)
Cooking method:
1. In a basin, dilute a weak salt solution (1 teaspoon of salt per 3 liters of water).
2. Place the berries washed under running water in a colander and stir into the solution for 15-20 minutes (this is necessary so that all the worms crawl out of the berries).
3. Rinse under running water. Place in a bowl and mix with sugar.
4. When you have mixed sugar and raspberries, take a masher and crush everything so that the berries give juice (you can use a mixer). This will take about 5 minutes, and then leave for 30-40 minutes.
5. Pour our preparation into a thick-walled frying pan (you can use a cauldron), and cook after boiling for 5 minutes.
6. After the raspberries have boiled, leave the pan on the stove for another 5 minutes. Remove the foam that has formed along the edges (not during the process, but after the jam has cooked).
7. Take pre-sterilized jars and pour in the jam. After we pour two or three scoops, be sure to roll it over the jar so that it does not burst.
8. Immediately roll up with a clean lid. Turn the jar upside down and let it stand in this state for at least an hour. To further sterilize the lid.
The preparation turns out very thick and tasty. Bon appetit.
How to make raspberry jam in 15 minutes - Step-by-step recipe
Raspberry jam is a traditional and beloved delicacy. Many housewives make a large supply for the winter. For this jam, we choose berries that are ripe, but not overripe.
Ingredients:
- Raspberries – 2 kg.
- Granulated sugar – 1.8 kg.
- Water – 300 ml.
Cooking method:
1. First of all, wash our berries under running water and tear off all the tails.
2. Then pour 300 ml of water into the pan and add sugar to it.
3. Place over medium heat and stir until boiling.
4. The syrup has boiled, add raspberries, cook for 5 minutes over medium heat.
5. After 5 minutes, increase the heat so that the syrup rises. Once it has covered all the berries, continue cooking for 5 minutes over high heat.
6. When foam appears, remove it.
7. The sweet treat is ready. Leave it until it cools completely.
8. Meanwhile, sterilize the jars in the oven for 30 minutes at 160°C.
9. Sterilize the lids and the spoon with which we will put the jam in hot water for 10-15 minutes and dry them.
10. Pour the finished treat into jars. And put it in a cool place. Bon appetit.
Simple recipe without cooking
The berry does not lose its beneficial properties and completely retains all vitamins and minerals, and does not change color or taste. The only condition is storage at a temperature not exceeding 5°C.
Ingredients:
- Raspberries - 1 kg.
- Granulated sugar – 1.5 kg.
Cooking method:
1. We sort the raspberries and place them in a colander, which we place in a bowl and scald the berries with boiled water (no need to keep them in hot water for a long time).
2. Pour the berries into a bowl and combine with sugar. To speed up the process, the berries can be crushed with a masher to release the juice.
3. Check with your finger for the presence of sugar crystals. Let the sugar dissolve for 30 minutes.
4. Place the washed jars in the microwave, fill the bottom with water, heat the jars for 3-5 minutes, take them out using an oven mitt and wipe with a towel. Place the lids in hot water and boil for 10-12 minutes.
5. As soon as it dissolves, the jam can be poured into pre-sterilized jars.
6. Close the lid and put it in the refrigerator.
Raspberries will keep well. The preparation turns out thick, tasty and aromatic. Bon appetit.
How to make jam without sterilization
Cooking raspberries in their own juice is an easy way to prepare them for the winter. So, let's cook without cooking.
Ingredients:
- Raspberries - 1 kg.
- Granulated sugar – 1.5 kg.
Cooking method:
1. First, let's prepare the berries. We sort through it, choosing only fresh, not rotten fruits. Remove stems and leaves.
2. Then put the berries in an enamel pan and add 750 g. granulated sugar, pound with a wooden mortar until smooth.
3. Then add the rest of the granulated sugar and mix thoroughly (Sugar can be used to taste, some like it sweeter, some less).
4. Now we move on to sterilizing the jars. We rinse the jars thoroughly, then pour boiling water over them, turn them over and place them on a kitchen towel. Pour boiling water over the lids for a while, dry on a towel,
5. Place the resulting delicacy into the prepared jars, adding additional sugar on top.
6. After this, screw the lids on the jars.
7. Put it in a cold place (basement, refrigerator).
8. If you want to try raspberry jam without waiting for winter, wait at least a couple of weeks so that it has time to release juice. Bon appetit.
Raspberry and blackcurrant jam for the winter
Raspberry-currant jam, what a delicious and healthy sweet it is. And just like that, for pleasure, with tea and during a severe cold.
Ingredients:
- Raspberries – 200 gr.
- Blackcurrant – 200 gr.
- Granulated sugar – 200 gr.
Cooking method:
1. Wash the blackcurrant berries, be sure to tear off the stems (so as not to end up with jam or preserves with stems).
2. Use the same method to wash the raspberries.
3. Place two types of berries in a saucepan, first raspberries, then black currants on top.
4. Sprinkle granulated sugar on top.
5. Place on low heat and cook for 30 minutes; if you prefer thick jam, then cook the ingredients for at least 1.5 hours, and as much as 2 for the desired thickness.
6. When everything is ready, put it into sterilized jars, which we close with lids.
Bon appetit.
Video on how to make raspberry jam in a slow cooker
Enjoy your meal!!!
I have no doubt that every housewife has several ways to prepare raspberries for the winter, and yet I will still offer one more - raspberry jam for the winter, a simple recipe without water, evaporation, boiling syrup and any additives. One might say – classic, with standard proportions. It contains only berries and sugar, and cooking is carried out in two or three stages. If you want thicker raspberry jam for the winter, cook it three times; for medium thickness, two times is enough, and if you cook the berries for only five minutes from the start of boiling, the result will also be very tasty and healthy.
Recipe for raspberry jam for the winter
Ingredients:
- Raspberries – 500 g;
- sugar – 500 g.
How to make raspberry jam for the winter
Unlike all other berries, raspberries intended for making jam do not need to be washed. There is absolutely no need for any advice there. The skin of this berry is very delicate, and even a weak stream of water can damage it. Not to mention the fact that the berries themselves will take on water, but try drying it! Nothing good will come out, and instead of jam you will have to cook compote or boiled jam. Simply remove spoiled berries, twigs, remaining stalks and other debris and cover the raspberries with sugar.
Leave at room temperature for three to four hours (I usually leave it overnight) so that the sugar melts and a lot of delicious aromatic syrup is formed. If you decide that you need to mix, then do it carefully, try not to mash the raspberries.
Pour the berries and syrup into a saucepan or bowl for cooking, add the unmelted sugar from the bottom there too and start cooking. Over medium heat, bring the mixture to a boil.
Almost immediately after heating, a pale pink foam will begin to appear. Collect it with a spoon, but you can leave it, but such jam will not look very aesthetically pleasing, although it tastes no worse. Cook for one to two minutes and turn off the heat under the pan.
Let the raspberry jam cool completely and brew. Depending on the volume, it will cool from three hours to 8-10. I usually leave it until the evening, even if I cook a small portion. The second cooking also lasts no more than two minutes, and again the jam must be cooled and allowed to brew. About the same time. If in your opinion it has already thickened enough, then put it in jars. I cook it three times, this recipe makes thick raspberry jam for the winter. Not so thick that a spoon would stand, but not like compote.
The third cooking is final. By this time, you should already have the jars prepared (sterilized in the oven or over steam, in the microwave), and don’t forget to boil the lids. Bring the jam to a boil over low heat and cook for five minutes. No need to stir it, leave the berries whole.
Raspberry jam should be placed in jars while boiling for the winter, i.e. Under the pan, the fire should be turned down to a minimum, but not turned off, so as not to stop heating. Fill the jars to the top, leaving no empty spaces, screw the lids on tightly and leave to cool. Then transfer it to the pantry for storage.
In general, not much time will be spent on this useful preparation, so be sure to cook at least a few jars of aromatic raspberry jam for the winter according to our simple recipe. And if the harvest is large and it is not possible to process everything at once, then put it in the freezer and then cook from it whatever you want.
Useful tips on how to make delicious raspberry jam for the winter
> As I wrote above, it is strictly not recommended to wash berries before cooking. If they are collected from lower branches lying on the ground and there are contaminated areas, then do not place them under running water, but put the raspberries in a bowl of water for just a minute. It is unlikely that you will be able to dry it, but you can leave it in a colander for a while.
> The golden rule of healthy and tasty raspberry jam for the winter: the shorter the cooking time, the more vitamins will be preserved, the more aromatic and tasty it will be. Even if you need to boil the mass, do not do it in one go; it is better to bring it to a boil two or three times and leave to cool without covering the dish with a lid.
> The proportions can be changed at your discretion. However, keep in mind that by reducing the amount of sugar you will not get thick jam. Everything here is good in moderation: a lack of sugar will make it liquid, and an excessive amount will kill the taste of the berries.
> You can thicken raspberry jam by adding gelfix - it will quickly “bind” the syrup, and the finished product will be almost jelly.
> Raspberries go well with other berries and during the season you can prepare several jars with different additives, for example -. In addition to berries, you can add lemon, mint, cinnamon, orange zest, ginger, rosemary, and basil. Try it, choose the ideal combinations and proportions for you, I am sure that you will certainly like one of these options. Good luck with your preparations and a delicious winter!
The recipe for raspberry jam for the winter, which I want to offer you today, will definitely appeal to lovers of traditional sweet preparations. This is not jam or jelly, but precisely raspberry jam, in which the berries remain intact - this is how our grannies prepared it. I’m sure there’s no need to tell you how to use it: aromatic, beautiful, tasty and healthy raspberry jam can simply be eaten with a spoon - what a magical and fragrant summer treat this is!
First of all, in order to properly cook raspberry jam, it is important to observe the indicated proportions: for 1 kilogram of selected raspberries (take a ripe, but fairly dense berry that holds its shape and does not crumble into balls) you need 1 kilogram of white granulated sugar. This recipe for raspberry jam involves boiling raspberries in syrup in one step, and even then only for a short time. Due to this, the berries in the finished dish are mostly whole.
If you follow the recommendations, homemade raspberry jam will delight you not only with its magical taste, but also provide aesthetic pleasure. Whole berries in aromatic berry syrup will be a worthy reward for your efforts, and in winter the whole family will be grateful to you for such a wonderful summer delicacy!
Ingredients:
Cooking the dish step by step with photos:
Since I pick and sort raspberries myself, I never wash them. If you are not sure about the berries, sort them out and soak them in cold salt solution for about 5 minutes so that debris and insects float to the surface, then rinse the berries in cold running water and dry.
Fill the raspberries with granulated sugar in a 1:1 ratio. You can, of course, use less sugar, but that’s how I cook it. Do not stir the raspberries under any circumstances, but simply shake the contents of the dish (for this purpose, choose a large bowl or pan), otherwise the berries will be crushed. Raspberries are one of the most delicate berries that easily and quickly lose their shape, turning into porridge.
As a result, granulated sugar will evenly cover the berries. Cover the dish with gauze or a lid and leave for several hours to allow the berries to release their juice. It is best to leave the raspberries and sugar overnight if you added them in the evening.
In the morning you will see the berries floating in syrup. However, there is still quite a lot of sugar at the bottom that has not had time to completely dissolve - this is how it should be.
We have a lot of raspberry syrup left in the pan and granulated sugar at the bottom. Place the saucepan over medium heat and, stirring, bring the syrup to a boil. We don’t cook for a long, long time - after boiling, let the syrup boil for about 10 minutes. Don’t forget to skim off the foam - it’s not appropriate for future raspberry jam. As a result, it will take about 20 minutes to cook the syrup (from the moment you turn on the heat until it’s ready) (this is approximately, I didn’t time it).
So, our berry syrup has already boiled down and it’s time to add raspberries to it. We won’t cook the berries for a long time - it’s important for us to just let them warm up and boil just a little. This way we will not only preserve the beautiful color of the raspberries, but also the beneficial substances. By the way, I recently read that even with prolonged cooking, raspberries retain most of their beneficial properties... Do you believe this?
Bring everything to a boil and cook for 5 minutes, again remembering to skim off the foam. We do not disturb the jam during the cooking process so as not to injure the berries - we need them whole. It is clear that some of the raspberries will still fall apart - these are the most ripe berries, but 70 percent will still remain intact. That's it, the fragrant raspberry jam with whole berries is ready, all that remains is to close it for the winter.
Pour the still boiling raspberry jam into pre-prepared jars, not reaching the edge by about 1-1.5 centimeters. Each housewife has her own favorite method, but I do this in the microwave - I wash the jars in a soda solution, rinse and pour about 100 ml of cold water into each. I steam in the microwave at the highest power for 5 minutes each (7-9 minutes is enough for 3 jars). I also boil the lids on the stove for about five minutes.
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. There is a little secret on 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 quick cooking, many useful substances are retained in the berries.
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 with 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 basin 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 the microwave, 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. Pour the finished jam into 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 tasty recipe. The berries remain intact when cooked. This makes it more beneficial and tasteful.
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. In this recipe it is better to use 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. It needs to be diluted with warm water and allowed to 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. Cook over low heat, stirring 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. For this recipe, not only selected raspberries are suitable, 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.
Good afternoon, dear readers, many of us have known since childhood that raspberry jam is not only tasty, but also very healthy. I remember my mother always treated me with tea with raspberry jam when I had a cold. I think many people have raspberry jam in jars at home. Because it is not only tasty, but also very healthy. It can be used not only to treat colds, but also as a prevention of these diseases.
Raspberry jam is so rich in vitamins and healthy acids that no one has yet surpassed it in terms of usefulness. Well, judge for yourself, raspberry jam contains natural salicylic acid, citric, malic, and tartaric. So raspberries are rightfully considered the best way to reduce fever for colds.
Agree that the smell and aroma of raspberries is difficult to confuse with something else. Let's talk about the benefits of raspberry jam. Raspberries contain substances that promote increased sweating, which helps reduce high fever. And stabilize the functioning of the sick body. There are so many useful things in raspberries that even after heat treatment, the beneficial properties remain in huge quantities.
Of course, with such a huge potential, raspberries are not only useful for colds. It can provide good prevention of oncology, thins the blood, helps the body's cells fight aging, and removes toxins from the body.
But despite its advantages, raspberry jam has its disadvantages. There are not many of them, but they exist. For example, raspberries can cause an allergic reaction in people prone to allergies to berries, as well as in young mothers who are breastfeeding their babies.
Raspberries have a high calorie content, so if you decide to go on a diet, it is better to avoid jam or fresh raspberries, and raspberries are also not recommended for diabetes.
Well, now after a short lecture on the benefits of raspberries, it’s time to move on to how you can prepare raspberry jam. There are several options for making raspberry jam for the winter.
Five-minute raspberry jam
This recipe will help you quickly prepare raspberry jam with virtually no extra hassles.
INGREDIENTS:
- Raspberries 1 kg.
- Granulated sugar 1 kg.
COOKING PROCESS:
The very first thing we will do in all recipes for raspberry jam, and not only with raspberry jam, with almost all berries and fruits, we will do the same thing. This, of course, is carefully sorting out the product and preparing it for heat treatment.
☑ Raspberries need to be sorted with extreme caution since the berry is very tender and there is no need to mash or crush it again.
☑ While sorting through, we remove spoiled berries, since even one spoiled berry can ruin the whole picture.All possible bugs and spiders often settle on the berries, which also love raspberries very much, and our task is to completely get rid of them.
When my grandmother began to see poorly, she sorted raspberries like this. She took all the collected raspberries, filled them with warm water, threw a tablespoon of salt onto a liter of water and kept the raspberries in this solution for about 10 minutes. During this time, all living creatures die and float to the surface. All that was left was to carefully drain the top layer of water and it was done. True, then the raspberries need to be washed several times in order to wash off the saline solution from them.
Now the berry is completely ready to make raspberry jam from it.
☑ I will transfer the sorted product into a saucepan and add sugar. And I’ll crush the berries with a wooden or plastic masher, which will allow the raspberry flavor to be better revealed.
☑ Let the raspberries soak in sugar for 5-6 hours. It’s good to do this in the morning, fall asleep in the evening and cook, or in the evening, fall asleep in the morning and cook.
☑ As time passed, the sugar dissolved and the raspberries gave a lot of juice. You can cook it.
☑ I put the saucepan on the fire and start cooking the jam.
☑ Bring to a boil and reduce heat.
☑ Cook for 5-10 minutes, stirring constantly and turn off the heat.
☑ I put raspberry jam into sterilized jars and close the jars with sterilized lids.
☑I will turn the jars upside down, wrap the jars and keep them like that until they cool completely.
☑ In a day I’ll turn it over and watch for a couple more days, if the lids don’t swell, I’ll move the jars of raspberry jam to the pantry.
Raspberry jam quick recipe
There is another recipe for how to quickly make raspberry jam. This recipe allows you to keep the berries intact.We also take the same proportions of raspberries and sugar.
INGREDIENTS:
- raspberries 1 kg.
- granulated sugar 1 kg.
COOKING PROCESS:
It is clear that if you have more raspberries, then there will be correspondingly more sugar, but there is one condition: no more than 2 kg of sugar. If you have 4 kg of raspberries, divide the jam into two bowls since a large amount of sugar should not be used in one bowl. Honestly, I don’t know exactly why this is so, but my grandmother always did it this way and taught me this way, so I am passing on my experience to you.
☑ I put some raspberries in a bowl and sprinkle some sugar. Then add a little more berries to the sugar and then add more sugar, basically layering the ingredients. In this recipe we will not crush raspberries as our goal is to keep the berries intact.
☑ Leave the raspberries in the sugar for 5-6 hours. During this time, the sugar should dissolve a little and the raspberries should release juice.
☑ Place the bowl on low heat and begin to cook the jam, constantly stirring it gently. It is important to prevent the sugar from burning. Otherwise, the jam will taste like burnt sugar. We also try not to damage the berries when stirring. Of course, some of them will warm up, but the main part will survive.
☑ Keep the jam on low heat until the sugar dissolves. As soon as the sugar has dissolved, feel free to turn up the heat and bring the jam to a boil. Cook for 5-10 minutes and turn off the heat.
☑ Well, the rest is a familiar story. Carefully transfer the jam into sterilized jars, cover with lids, and screw on the lids. We monitor the behavior of the lids for 2-3 days; if everything is in order, you can transfer the jam to the pantry.
If the lid is swollen, open the jar, boil the jam and put it back into the jar. But it’s better to leave this jam in the refrigerator and quickly use it after preparing it.
Recipe for making jam without sugar
This recipe is for those who want to preserve the berry flavor in the jam with natural precision without adding any additional ingredients to the raspberry jam. Jam made without the use of sugar will retain the original taste and aroma of raspberries.
INGREDIENTS:
- Raspberries.
COOKING PROCESS:
☑ The berries should be carefully sorted before cooking. In this recipe, it is worth paying special attention to this process since the jam is prepared without sugar, which means there is no protection, so we sort through the raspberries with passion. So that spoiled berries do not get into the jam.
☑ Transfer the prepared berries into a glass jar. It is advisable to take a jar of at least 3 liters, since during the jam process, and we will cook it, the raspberries will boil down anyway.
☑ And so we put the jar of berries in the pan, at the bottom of the pan we put gauze folded in 3-4 layers. Pour water up to the hanger of the jar and turn on the heat.
☑ Bring water to a boil. Once the water begins to boil actively, reduce the heat. Bring water to a moderate boil and cook raspberries for about an hour.
☑ During the cooking process, you can add berries if desired. Cook for an hour until the thickness you want, but not less than an hour.
☑ As soon as the jam has reached the desired consistency, transfer it to sterilized jars and seal the lids.
☑ Cover the raspberry jam with something warm and let it cool completely. Then transfer the jars to the pantry and store for the time being.
Raspberry jam with mint lemon and basil
Oh yes this recipe is very rare. The set of ingredients is far from standard, but the taste of such jam will appeal to everyone. It’s not for nothing that the recipe is often called magic jam. Yes, you’ll have to do some magic with this recipe.Mint 3-5 leaves.
COOKING PROCESS:
☑ First of all, we sort out the raspberries and put them in a bowl with a thick bottom.
☑ Sprinkle raspberries with sugar and add water. Leave the raspberries in the sugar for 6 hours.
After the allotted time, you will see that the raspberries are almost completely covered with their own juice. This indicates that the sugar has begun to act and this is very good.
☑ Place the vessel on low heat and bring the jam to a boil. Don't forget to stir the jam periodically so that it doesn't burn.
☑ Cook for 10-15 minutes and turn off the heat completely. Leave the jam on the stove until it cools completely and transfer it to the refrigerator. It is very convenient to boil the jam in the morning and leave it until the evening.
☑ In the evening, take half a lemon and remove the zest from it. Remove the zest carefully so as not to capture the white part. We only need the top part of the zest.
☑ Wash the mint and basil leaves well and dry with a paper towel.
☑ Now take a small piece of gauze and wrap the zest of mint and basil leaves in a small knot of gauze. It is important to make the ends of the knot long so that you can easily remove the knot from the pan with a swan.
It is also important that the ingredients from the bundle do not fall out into the jam itself. Because they shouldn't be there.
☑ Put the pan with jam on the fire, lower the bundle of herbs into the jam and cook the jam for 20 minutes. Then we take out the bundle of herbs and put it on a plate.
☑ Pour the jam into prepared jars and twist.
That's all you need to do to prepare raspberry jam with lemon, basil and mint. Perhaps this recipe will become your favorite.
Raspberry jam recipe video
Bon appetit.
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