How to make raspberry jam for the winter (step-by-step recipe)? Raspberry jam with whole berries: a recipe for the winter

Raspberry jam is one of those that should be in every home. And most likely it shouldn’t even exist, but it does! After all, everyone is trying to stock up on this for the winter the most useful product. With this delicacy we not only treat colds. cold winter, but we also get a lot of useful substances and positive emotions with it. Well, who doesn't love him! It must be hard to find these.

Did you know that raspberries contain a large number of natural salicylic acid. It also contains citric, malic, and tartaric acids. Therefore, this berry is considered the best natural antipyretic and anti-inflammatory agent.

And if we are cold and have the first signs of a cold, the first thing we do is drink hot tea with her. And after sweating a lot, it happens that the disease does not go further. After drinking two cups of tea with this berry, there is simply no trace of feeling bad. Berry often helps. The main thing is not to forget to stock up on it for the winter! So that there is always a treasured jar in the refrigerator!

Why in the refrigerator? To save everything as much as possible healthy vitamins and microelements! The berries are either simply crushed with sugar, or for better preservation they are prepared in the form of a “five-minute batch” and then stored in the refrigerator. With these methods everything useful material are preserved in full.

And there is something to save. These are vitamins A, C, E, vitamin B complex. The berry also contains a large amount of potassium and calcium. Iron, which promotes the process of hematopoiesis, copper, which is part of many antidepressants. And a number of other useful microelements.

Therefore, you need to stock up on berries. There is never too much of it. Plus, stocking up on it is easier than ever. Make it delicious aromatic delicacy- pure pleasure!

I offer you 5 super-fast, but no less tasty, recipes for making “five-minute” raspberry jam, for preparing for winter period. I will also share the secrets and features of cooking. To make sure your delicacy turns out to be the most delicious and healthiest!

We will need:

raspberries -1.5 kg
sugar -1.5 kg

Preparation:

1. We sort out the berries. We remove the leaves. We inspect it carefully. All sorts of spider bugs love her. Especially raspberry beetles, which lay larvae in it.

There is a way by which spider beetles and their larvae get out of the berry themselves. A salt solution is made at the rate of 1 tbsp per 1 liter of water. spoon of salt. The berries are placed in a sieve, and the sieve is placed into the solution. After 5-7 minutes, all living creatures emerge. Salty water drains and then the berries need to be thoroughly washed in two or three waters.

But you can just sort through it. We have our own berries, so we sort them and don’t wash them.

2. If you have a purchased berry, then wash it in cool water very carefully so as not to crush it. Then we remove the stalk. But not earlier, so as not to damage the berry ahead of time and not lose juice from it.

3. Place the berries in a colander and allow the water to drain and the berries to dry slightly.

4. Place the berries in a bowl or other container in which we will cook.

Cannot be used to prepare treats aluminum cookware. The juice that will be released from the berry loses its beneficial properties when interacting with aluminum.

5. Crush the berries. Add sugar and mix. It is better to use a wooden spatula or plastic slotted spoon for mixing. Let stand for 1 hour until the sugar dissolves a little.

6. Place over very low heat and stirring occasionally until all the sugar has completely dissolved. Then turn up the heat and bring the syrup to a boil.

7. During cooking, foam will appear, which will need to be skimmed off.

If the foam is not removed, or removed but not completely, then the jam can quickly turn sour. And all your hard work will go down the drain!

8. Once it starts boiling, let it simmer for just 5 minutes.

9. Place the jam into prepared sterilized jars and close the lid tightly. I try to take small jars. To open it and not store it for a long time. An open delicacy can turn sour if stored in the refrigerator for a long time. And it can be a shame to throw it away.

10. Turn over, cover with a towel and leave until completely cool.

11. Store ready-made jam better in the refrigerator.

Whole berry jam

Preparing whole berries for the winter turns out to be very tasty. The berries completely retain their taste and beautiful colour.

We will need:

raspberries - 1.5 kg
sugar - 1.5 kg

It is clear that we take the same amount of sugar as raspberries. Therefore, everyone can cook from the amount they need, but preferably no more than 2 kg of sugar.

Preparation:

1. Sort the berries, rinse, and let the water drain.

2. Pour half of the sugar into a basin or other container in which we will cook.

3. Lay out all the berries.

5. Leave for 5-6 hours. During this time, it will release juice and the sugar will partially dissolve.

6. Place on low heat, stir gently so as not to damage the berries. We make sure that nothing burns, especially until all the sugar has dissolved.

7. When all the sugar has dissolved, turn up the heat and bring the jam to a boil. Don’t forget to skim off any foam during the entire process.

If it is cooked only on low heat, it will lose its beautiful raspberry color.

8. Cook for 5 minutes.

9. And immediately put it in sterilized jars and close the lids.

10. Store in the refrigerator.

Whole berry jam is another way

We will need:

raspberries -1.5 kg
sugar - 1.5 kg

Preparation:

1. We sort and wash the berries. Place in a colander and let the water drain.

2. Pour half the sugar into the bowl in which we will cook.

3. Place berries on top.

4. Sprinkle the remaining sugar on top.

5. Leave for 5-6 hours so that they release the juice and dissolve the sugar.

6. Drain the resulting juice into another bowl. Put it on the fire and bring it to a boil.

7. After boiling, add raspberries and bring to a boil again.

8. Cook for 5 minutes.

9. Pour the contents into sterilized jars and close the lids.

10. Cover with a blanket and leave until completely cool.

11. Store in the refrigerator.

Raspberry jam using water and sugar syrup

We will need:

raspberries -1 kg
sugar - 1 kg
water -1 glass

Preparation:

1. Sort the berries, rinse, place in a colander and let the water drain.

2. Pour water into a cooking bowl and add sugar. Boil the syrup over low heat. Don't forget to stir occasionally so that nothing burns.

3. Carefully, so as not to damage the berries, pour them into the syrup and also carefully mix using a slotted spoon. You can simply twist the bowl from side to side so that the berries are evenly covered with syrup.

4. Bring the syrup to a boil. When foam appears, carefully remove it.

5. You can cook the berries with syrup for 5 minutes, but for better preservation - 10.

6. Pour the finished jam into jars and leave until completely cool. Keep refrigerated.

Raspberries with sugar without boiling the berries

The berries can be prepared for the winter without cooking. To do this, you need to crush it using a wooden masher and cover it with sugar. A little more sugar is taken than with the hot harvesting method. I usually take 1.5 kg per kilogram of berries. Sahara. But I’ve come across recipes that use 2 kg of sugar. per kilogram of berries.

Then leave the raspberries and sugar at room temperature until the sugar is completely dissolved. It usually takes me about 24 hours. During this time, it must be stirred periodically.

Then pour the contents into sterilized jars, but not completely, leaving a little space on top for a “sugar” cushion. Pour sugar in a 1 cm layer, do not mix it and screw on the lid. Better yet, cover with thick paper and tie with ribbon.

Features of making raspberry jam

If you have picked or purchased a dense, uncrushed berry, it is better to cook it whole.
if the berry is wrinkled or soft, then it is better to grind it. You can additionally grind the berry through a sieve
many don't wash it. You can do this if it is your own or from the forest, and you know how and where it grew. If you are preparing jam from purchased raspberries, then you must wash them.
as noted above, aluminum cookware is not used for cooking
Try to use a wooden or plastic spoon when stirring and putting jam into jars. It is better not to use metal utensils so that the berries do not oxidize.
In these recipes, the proportions of berries and sugar are always given as one to one. The amount of sugar can be reduced slightly, this is practiced. But I always stick to these proportions
do not try to prepare more than 1.5-2 kg of jam at a time, especially from whole berries, so that they do not crush each other with their weight
the finished delicacy is placed only in sterilized jars; it is advisable to sterilize them in advance and allow them to dry completely.
The lid for the jar must have a smooth varnished surface. Avoid using used lids.
you can close the jar with the preparation, as our grandmothers did. That is, just cover it with thick paper and tie it with ribbon

the shorter the cooling time, the more beautiful and natural the color
The jars can be turned over after twisting, or they can be left unturned.
It is better to store the finished jam in the refrigerator, or in a cold basement, or in a “Khrushchev” refrigerator

What to do if the jam has fermented or become moldy

There are two ways, the first is to throw it away. The second is to try to save!

If you have prepared the berries according to all the rules, but they are still slightly fermented, remove them from the jars and put them back into the cooking vessel. Add a glass of sugar for each liter and boil for 10 minutes. Then put it back into sterilized jars.
Such jars need to be labeled and the contents should be used for baking pies, making compotes or fruit drinks.
if mold appears on the surface of the jam, then remove it, then remove a 2 cm layer of jam, and try to eat it quickly
or do the same thing and pour 2 cm of sugar on top, make “ sugar pillow" There is no need to stir the sugar.

In this article, I tried to tell you about all the available options for preparing berries using the “five-minute” method. She also paid special attention to the features and subtleties of cooking, opening small culinary secrets. We also looked at the troubles that can happen to our jam. And we looked at ways to solve them.

I think that now everyone will be able to choose a recipe for themselves according to their taste, and without much difficulty they will cook the most delicious and healthy raspberry jam in 5 minutes.

Bon appetit!

Many gardeners can boast of their raspberry harvest: after all, it bears fruit until August, and some varieties even until September. For those who are just on the eve of the harvest of the long-awaited harvest, and those who already have to prepare harvested raspberries for the winter, we have prepared best recipes raspberry delicacies: preserves, compotes, jam and freezing.

Raspberry: what's in my name?

Raspberry with her amazing taste and with its fantastic benefits it takes a well-deserved first place among many other garden crops. Of course, each berry is incomparable in its own way, but fresh raspberries noticeably leads in this taste and vitamin championship, not inferior to red currants and cherries in the content of substances beneficial to human health.

Raspberries are one of the most fragrant berries, so jams and other preparations made from them are always loved by the family.

Even the youngest resident of our country can, closing his eyes, recognize her by juicy taste and amazing subtle aroma. This berry literally melts in your mouth. And how many delicacies and desserts are prepared from freshly picked raspberries. There are many ways to winter harvesting: raspberry jam, jam, jam, marmalade, confiture, marshmallows and drinks, including alcoholic (liqueurs, tinctures). Raspberries will find their own special approach to any gourmet.

Lesnaya and garden raspberry is a delicious crop with medicinal properties, from which you can create a set extraordinary desserts and winter preparations.

For winter preparations, collect dry and whole berries

But before we reveal the secrets of culinary mastery, we will give some important tips:

Berries for preserves and jams should be collected in sunny and not rainy weather. Therefore, if you are determined to harvest ripe raspberries, and the weather suddenly turns bad, postpone the event until a better time. Otherwise, the berries will boil soft during cooking, and the jam will be very watery.
It is better to cook raspberry jam not at one time, but to cook it in two or three batches with an interval of 8 hours. To determine whether the jam was made correctly, just look at the berries: if they have not lost their shape, but have become a little darker in color, then everything was done absolutely correctly, and raspberry treat it turned out great.
You should know that not only you, but also many insects, such as stink bugs, love the fragrant raspberries. Therefore, after harvesting, take care to identify beetles in a timely manner. To do this, many housewives use salted water, into which they mercilessly immerse fresh water. picked berries. 10-15 minutes is enough for all the insects living in the raspberry to float to the surface. Then you just need to remove them with a spoon. It's time to start preparing the delicacy.

Preparing raspberry jam

The jam prepared according to the recipe turns out to be incredibly aromatic and healthy, it completely preserves the vitamins and amazing taste of freshly picked berries. Before harvesting, raspberries are sorted, thoroughly washed, wrinkled and spoiled by insects are selected, and the fruit stalk is removed.

Raspberry jam is not only very tasty, but also healthy

Every housewife can boast of her unique recipe canning raspberries, but we will be happy to share our simple options.

Method 1. To prepare, you will need 1 kg of fresh berries, the same amount of sugar and 100 g of water. Stirring continuously, the syrup is boiled until you feel that all the sugar has dissolved. Then the selected berries are placed in the syrup, and the mass is boiled.

Attention! Periodically shake the container in which the jam is prepared so that the berries are completely covered with syrup.

After the jam boils, the heat is turned to minimal, and then it is boiled in 2-3 steps according to the indicated scheme: every 10 minutes it is removed from the stove, cools and boils again. The aromatic foam that forms during cooking is skimmed off regularly. Checking the readiness of raspberry jam is very simple: if a drop of syrup poured onto a plate does not spread, and the berries do not float, but, on the contrary, are distributed evenly throughout the syrup, congratulations! Wonderful jam ready! All that remains is to transfer the workpiece into pre-sterilized jars, roll them up and wait for the winter season.

It is better to use a wooden spoon or spatula to stir the jam.

Method 2. To prepare, you will need fresh berries (1.5 kg) and sugar (1 kg). Selected and dried berries are placed in a pan, where they are sprinkled with sugar in layers and set aside for 10 hours. Then 100-150 ml of water is added and the pan is placed on the fire to cook. According to this recipe, the raspberry delicacy is cooked in just 1 step, while the foam is constantly removed, and the pan with the contents is also shaken regularly. To ensure that the color of the jam does not change, but remains the same scarlet throughout the season, some housewives add a pinch of citric acid before removing it from the heat. All that remains is to pour the boiling raspberry jam into the jars and screw on the lids.

If the raspberry preparation is boiled, it can be stored without refrigeration.

Method 3. 1 kg of pre-selected berries is added to a syrup made from 1.5 kg of sugar and boiled for 5 minutes, then removed from the stove and left to infuse for 5-6 hours. Next, return the container to the stove and boil again. The jam prepared in this way just needs to be packaged in jars and closed with a lid.

Delicious raspberry jam

In addition to the healing and delicious jam You can also make jam from raspberries. Not only whole and hard berries are perfect for preserving it, but also overripe, slightly bruised ones. To cook at least delicious jam, a berry is placed in a container, 200 ml of water is poured in and boiled for low heat about 5 minutes. You won’t be bored all this time, because you need to constantly stir, lightly pressing the raspberries with a spoon or wooden pestle. Ready mass sprinkled with granulated sugar (1:1) and boiled until full readiness. How to check it is written a little higher. About 20 minutes after boiling, you can remove the finished jam from the stove and put it in jars.

Raspberry jam will be very tender if you grind the berries and remove all the seeds

Raspberry syrup

To prepare it you will need fresh raspberry juice and sugar in a ratio of 1:1.5. Berries collected in dry weather conditions are thoroughly kneaded and covered with sugar. A day later, when the fermentation process begins, the mass is squeezed out through gauze. Then the remaining sugar is added to the resulting juice. Next, the syrup is placed on a small fire, where it boils. The resulting foam is removed, and the finished syrup is poured into sterilized jars and sealed. Fragrant preparation done!

Raspberry syrup will be a great addition to desserts

Raspberry preparation: berries pureed with sugar

The preparation recipe is incredibly simple and affordable. You will need only 700 g of fresh raspberries, 1 cup granulated sugar and ½ glass of water. Carefully selected berries are transferred to an enamel bowl and filled with water. The resulting mass is boiled over the fire for about 5 minutes, then while still hot, it is carefully rubbed through a fine sieve to create a puree, which is brought to a boil and transferred into jars. Raspberry delight is ready!

A simple recipe for raspberry compote

To make the preparation, you will need 1 kg of berries, half a liter of water and the same amount of granulated sugar. A syrup is made from water and sugar, which is first boiled, cooled, and then filtered. The selected berries are poured with syrup and placed in the refrigerator for 3 hours. The resulting raspberry juice is carefully drained, and the berries are placed in dry jars. At this time, you should boil the juice and pour it into jars. The workpiece is sterilized and rolled.

Raspberry compote prepares very quickly and retains all the beneficial substances from the berries.

A rich compote can be prepared in another recipe: 1 kg of selected berries is poured with sugar syrup and set aside for 5 hours. After time, the syrup should be drained, boiled and poured into jars, where the selected raspberries are already “waiting”. The jars are pasteurized and sealed.

Raspberry frozen

To freeze a garden crop, you will need sugar and, of course, the berries themselves. They are placed in a container, sprinkled with sugar and sent to freezer. The frozen raspberry goodness is transferred into containers or bags and returned to the refrigerator. If desired, the berries are kneaded and, after mixing with sugar, placed in the freezer. Divine taste and pleasure are definitely guaranteed to you! Moreover, the lack heat treatment makes frozen berries more useful than if you made jam, during the preparation of which the raspberries are subjected to heat treatment.

Freezing is the easiest way to prepare berries for the winter

An excellent alternative to frozen raspberries can be jelly, so loved not only by children, but also by adults!

Raspberry jelly for the winter

To pamper your household in winter, you can do incredible things delicious jelly. To do this, 1 kg of berries is poured with 2 tbsp. water and boil. The finished broth is filtered, 1.5 kg of sugar is poured into it and boiled. All that remains is to pour into molds, cool and our jelly is ready. This raspberry treat can last well all winter in a cool place!

Raspberry jelly - ready dessert, which can be stored in your refrigerator all winter

I wish you delicious preparations from aromatic raspberries!

An interesting way to freeze raspberries for the winter: video

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.

Among all the variety of berries, raspberries are probably the healthiest. It is not for nothing that at the first sign of illness they remember her.

Raspberries are rich in vitamins C, PP, B1, B12. It contains microelements such as iron, potassium, copper. It contains organic acids: malic, citric, folic, formic, salicylic. Raspberries contain pectins, fiber, sugars, essential oils, tannins.

This fragrant berry useful for anemia, atherosclerosis, hypertension, diseases gastrointestinal tract. Raspberry fruits and juice have antipyretic and diaphoretic effects. Raspberries are useful for flu, colds, measles, sore throat, and inflammation of the larynx. Juice from fresh berries drink if you have diabetes.

Raspberry provides healing effect how in fresh, and canned. So that in winter you always have this tasty and healthy treat, housewives are making raspberry jam.

Subtleties of cooking

Berries of any size are used for jam, but they should not be crumpled or broken.
Raspberries are a very delicate berry, so they are picked in dry weather and placed in low boxes or other containers, creating no more than two or three layers so that the berries do not wrinkle under their weight and do not release juice.
It is believed that raspberries do not need to be washed. But this is the case if the berries were collected in the forest or in the garden and they were not dusty. Raspberries bought in a store or at the market must be washed.
Raspberries are sorted, removing spoiled berries. The sepals are torn off only after the berry has been washed, so that the juice does not leave it prematurely.
Raspberries are often infested with raspberry bug larvae. In this case, the berries are immersed in cold water to which salt has been added (for 1 liter of water you need to take 20 g of salt) and kept for 15 minutes. Then the larvae are removed, and the berries are carefully washed in the shower or by dipping them into water several times in a colander.
The jam is being made different ways: berries are mixed with sugar to release juice, dipped into ready-made sugar syrup, prepared without cooking, add agar-agar to the jam for thickness.

Raspberry jam: recipe one

Ingredients:

raspberries – 1 kg;
sugar – 1 kg;
water – 1 tbsp.

Cooking method

Sort the raspberries, remove wrinkled and spoiled berries. If the raspberries are dirty, wash them carefully. Cut off the stems.
Pour water into a cooking basin and add sugar. Boil the syrup.
Add raspberries to the syrup little by little. In order for the berries to be evenly distributed in the basin, it must be gently shaken and turned from side to side.
Cook the jam over medium heat for 10-15 minutes. Remove any foam that will definitely appear. The remaining foam oxidizes during jam storage, which affects the quality of the product.
To prevent the jam from burning, stir it with a spoon, being careful not to damage the berries.
The jam is considered ready when the foam stops coming out. Check its readiness by dropping a little syrup on a saucer. If a drop of syrup does not spread but retains its shape, then the jam is considered ready.
To ensure that the jam retains its beautiful color, try to cool it quickly.
Pack the jam into dry, clean jars, cover the neck with parchment and tie with braid.

Raspberry jam: recipe two

Ingredients:

raspberries – 1 kg;
sugar – 1 kg;
water – 1 tbsp.

Cooking method

Sort the raspberries. If it is dirty, rinse it gently by immersing it in a colander in cold water. Let the water drain, but do not leave it in the colander for a long time so that the berries do not become wrinkled. Remove the sepals.
Pour sugar into the cooking basin according to the norm, pour in water. Place on the fire and cook the syrup.
Remove the basin from the stove. Pour raspberries into the syrup in batches, gently shaking the bowl to distribute the berries evenly. Leave for 4 hours so that the raspberries are soaked in syrup.
Then cook at medium boil for half an hour. Remove from stove and cool.
Put the jam back on the fire and finish cooking. A sign of well-made jam: the syrup should not spread over the saucer.
Cool the jam. Pour into clean, dry jars. Cover with parchment.

Raspberry jam: recipe three

Ingredients:

raspberries – 1 kg;
sugar – 1.5 kg.

Cooking method

Sort the raspberries. Wash contaminated raspberries; clean berries do not need to be washed. Remove the sepals.
Pour the berries into a saucepan. Add half the amount of sugar. Place in a cool place for several hours.
When the raspberries give juice, pour it into a cooking basin. Pour in the remaining sugar, stir and put on fire. Cook until the sugar is completely dissolved. Remove from heat and let the syrup cool slightly.
Pour raspberries into the syrup and leave for 3 hours to soak in sugar.
Then put on medium heat and cook until done. When a drop of syrup on the saucer does not spread, remove the jam from the stove.
Cool it directly in the basin, and then transfer it to clean, dry jars. Cover with parchment paper.

Raspberry jam without cooking

Ingredients:

raspberries – 1 kg;
sugar – 1.5-2 kg.

Cooking method

Sort the raspberries. Since the berries are not washed according to the recipe, this must be done more carefully. Remove the sepals.
Place the berries in an enamel bowl. Add sugar, leaving a little for topping.
Using a wooden mortar, puree the berries. The more homogeneous it turns out, the better the quality of the jam.
Prepare sterile dry jars. Spread the jam in them, leaving some free space.
Cover the jam with a layer of sugar. Under the influence of moisture, it will set, forming one continuous layer of sugar, and thereby protect the jam from contact with air.
Cover the jars with parchment or nylon cover. Store raw jam in the refrigerator.

Raspberry jam “Pyatiminutka”

Ingredients:

raspberries – 1 kg;
sugar – 500 g.

Cooking method

Sort the raspberries. If necessary, rinse by immersing in a colander in a bowl of water. Remove the sepals.
Place the berries in a cooking bowl and cover with sugar. Leave for 4 hours. During this time, the raspberries will give juice.
Prepare sterile jars that can be steamed or baked in the oven. Boil the lids in a pan of water for 5 minutes. Place the jars and lids on a towel and dry. You cannot pour jam into a wet container, otherwise it may turn sour.
Place the bowl of raspberries on the stove and bring the contents to a boil over low heat, skimming off the foam. Then increase the heat and cook the jam for 5-6 minutes. To prevent the berries from losing their shape, do not stir the jam, but only gently shake the container.
While hot, pour into jars and seal tightly with lids.
Turn the jars upside down and cool in this position.

Raspberry jam pureed with sugar

Ingredients:

raspberries – 1 kg;
sugar – 300 g;
water – 150 g.

Cooking method

Sort the raspberries. Remove the sepals.
Place it in a wide saucepan. Pour water. Bring to a boil over low heat and simmer for 4 minutes. Remove from heat.
While hot, rub through a sieve. Place in a cooking basin. Add sugar, stir and heat at 80° for several minutes.
When hot, pour into sterile jars and cover with lids.
Place half-liter jars in a saucepan with hot water and sterilize for 15 minutes and liter jars for 20 minutes.
Immediately seal tightly.
Cool upside down.

Raspberry jam with agar-agar

Ingredients:

raspberries – 300 g;
sugar – 200 g;
water – 600 ml;
agar-agar – 4 tsp.

Cooking method

Sort the raspberries. If it is dirty, wash it in cold water. Remove the sepals.
Pour sugar into a bowl and pour water. Bring the syrup to a boil and cook for 10 minutes.
Pour raspberries into the hot syrup and cook for 15 minutes, skimming off the foam.
In another bowl, soak agar-agar with 200 ml of water for 20-25 minutes. Then place on the stove and bring to a boil.
Pour agar-agar into the jam and heat for 5 minutes.
Pour the jam into prepared sterile dry jars and seal tightly. Turn the jars upside down and cool in this position.

Note to the hostess

Raspberry jam is stored in a dry, cool, dark place.

Despite scrupulously following all the rules for making jam, sometimes it turns sour.

If slight mold appears on the surface of the jam, carefully remove it and cover the jar again with parchment. This jam should be eaten first.

If the jam begins to sour, place it in a cooking basin, add 200 g of sugar for each kilogram of jam and digest, being sure to skim off the foam. Then pack it hot into jars. They use it to make compotes, jelly, and make mousses.

What could be tastier than raspberry jam? Its aroma warms, and the beneficial substances that are preserved in the jam despite long cooking help with colds. Raspberry jam has amazing properties: it can act on the body, like aspirin, lowering the temperature, removing headache and thinning the blood, and at the same time has no contraindications. The perfect medicine and delicious treat.

Picking and preparing raspberries is a labor-intensive task, because this berry is so tender! It is better to pick raspberries in dry weather. If the raspberries are to be transported, then pick the berries together with the stalk, and sort them out before making the jam. It is best to collect raspberries in wide, low containers, placing the berries in 2-3 layers, otherwise they will be crushed and lost valuable juice. It is better not to wash raspberries before cooking, as the berries take on water and the jam becomes liquid. If the raspberries are infected with fruit fly larvae, then soak them in salted water (20 g of salt per 980 ml of water), remove the worms and rinse the berries under running cold water.

The best healing properties has fresh raspberries and preparations without cooking (or with minimal heating).

Natural raspberries. Place the prepared berries in cooled sterilized jars, shaking frequently to ensure they fit tightly. Cover the jars with sterilized lids and place in a container with water heated to 45-50°C. Sterilize 0.5-liter containers for 10 minutes, 1-liter containers for 15 minutes from the moment they boil. Roll up, turn over and cool.

Raspberries in their own juice. Prepared in the same way as in the previous recipe, only the berries placed in jars are poured raspberry juice, heated to 45-50°C. Cover the jars with lids and place for sterilization. Sterilize 0.5-liter containers for 10 minutes, 1-liter containers for 15 minutes from the moment they boil. Roll up, turn over and cool.

Raw raspberry jam

Ingredients:
1 kg raspberries,
1-2 kg of sugar.

Preparation:
Sort the raspberries and put them in a bowl. Do not under any circumstances wash raspberries to “ raw jam"! Add sugar, the amount depends on the storage time - the longer the jam is stored, the more sugar is needed. Grind the berries with sugar with a wooden masher. The longer the berries are ground, the more homogeneous the jam becomes and the less it will separate during storage. It is advisable not to use a blender or meat grinder. Place the finished jam in sterilized jars, not reaching the neck 1.5-2 cm. Pour sugar about 1 cm thick on top of the jam. The sugar will harden and turn into a crust, which will protect the jam from spoilage. Seal with plastic lids or tie with parchment paper. Store in the refrigerator.

Raspberries pureed with sugar

Ingredients:
1 kg raspberries,
150-200 ml water,
300 g sugar.

Preparation:
Soak the raspberries in salted water (20 g of salt per 980 ml of water), remove the floating larvae, drain the water, and carefully rinse the berries to remove the brine. Place the raspberries in an enamel bowl, add water and heat over low heat until boiling. Boil for 3-4 minutes and, without cooling, rub through a sieve. TO mashed mass add sugar, mix, heat to 80°C and package in sterilized jars. Place for sterilization: 0.5-liter jars - 16 minutes, 1-liter jars - 20 minutes from the moment of boiling. Roll up.

Raspberries pureed in syrup

Ingredients:
1 kg raspberries,
1200 g sugar,
300 g of water.

Preparation:
Rub dry raspberries through a colander with a wooden spoon. Prepare the syrup: dissolve sugar in water and boil for 5-7 minutes, then filter through 3-4 layers of gauze, bring to a boil again and combine with raspberries. Stir and, without cooling, pack into heated sterilized jars to the top. Cover the jars with circles parchment paper soaked in alcohol and cover with boiled lids. Cool without turning.

Five-minute jam No. 1

Ingredients:
1 kg of berries,
1 kg sugar.

Preparation:
Cover the prepared raspberries with sugar and leave for 4-5 hours. Drain off the juice and boil it for 10 minutes. Place the berries in the resulting syrup, bring to a boil, reduce heat and simmer for 5 minutes. Pour the jam into jars and roll up.

Five-minute jam No. 2

Ingredients:
1 kg of berries,
500 g sugar.

Preparation:
Pour sugar into the berries in a bowl and leave for 3-4 hours until the juice appears. Place the basin on low heat and cook from the moment of boiling for 5-7 minutes, stirring gently. Pour into heated sterilized jars to the top, roll up, turn over, wrap and cool.

Raspberry jam (cook for 15 minutes)

Ingredients:
1 kg raspberries,
1.5 kg of sugar.

Preparation:
Cover the raspberries with sugar and refrigerate overnight. The next morning, put the basin on the fire, bring to a boil and reduce the heat. Cook for 15 minutes. Place in sterilized jars and seal.

Raspberry jam No. 1

Ingredients:
1 liter raspberries,
1 liter of sugar.

Preparation:
Pour raspberries into glasses into a bowl, sprinkling with sugar: a glass of berries, a glass of sugar. Leave for 2-3 hours. Then put on low heat for 40 minutes until the juice from the berries has soaked up all the sugar. Increase heat to medium and bring to a boil, stirring constantly until all sugar has dissolved. Once all the sugar has dissolved, pour into sterilized jars, seal and cool.

Raspberry jam No. 2

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

Preparation:
Pour water into a bowl, add sugar and berries. Place over low heat and cook the jam until done in one batch. During cooking, periodically remove the bowl from the heat and stir the jam. Before the end of cooking, add citric acid. Roll up.

Raspberry jam No. 3

Ingredients:
1 kg raspberries,
1.45 kg sugar.

Preparation:
Sprinkle the berries with sugar and leave for 8 hours. Place the bowl over low heat and heat until the sugar dissolves. After this, increase the heat and cook until tender for a minimum time - this will preserve the bright color of the raspberries. Place in jars, roll up, turn over and cool.

Raspberry jam No. 4

Ingredients:
1 kg raspberries,
800 ml water,
1.5 kg of sugar.

Preparation:
Prepare a syrup from water and sugar, pour it over the berries and leave for 3-4 hours. Then pour the syrup into another bowl, boil for 5-7 minutes and pour over the raspberries again. Place the container with the berries on low heat and cook until tender. Pour into jars, roll up, turn over and cool.

Raspberry jam No. 5

Ingredients:
1 kg raspberries,
500 ml water,
1.5 kg of sugar.

Preparation:
Pour the pre-cooked syrup over the raspberries, bring to a boil and simmer for 5 minutes. Let cool until room temperature. Place on the heat again and simmer for 8-10 minutes, remove from heat and cool for 10-15 minutes. Then put it back on the fire and cook the jam until done. Pour hot into sterilized jars and seal.

Raspberry jam No. 6

Ingredients:
1 kg raspberries,
1 kg sugar,
150 ml water.

Preparation:
Fill the prepared berries with half the norm of sugar and leave for 5-6 hours. Drain the juice, add water and the remaining sugar and cook the syrup. Pour boiling syrup over the berries and cook until tender. Pour without cooling into sterilized jars, roll up, turn over and cool.

Raspberry jam No. 7

Ingredients:
12 stacks Sahara,
11 stacks raspberries,
1 stack water.

Preparation:
Rinse the berries carefully in water and let it drain. From half the norm of sugar and 1 cup. Boil the syrup with water until a drop of syrup on the plate does not spread. Add raspberries, bring to a boil, reduce heat and simmer for 15 minutes. Remove from heat and add remaining sugar. Using a wooden spoon, stir the sugar until it is completely dissolved and pour into hot sterilized jars. Roll up, turn over and cool. This jam is similar to jelly.

Raspberry jam in the microwave

Ingredients:
1 kg raspberries,
1 kg sugar,
1 stack water,
3-4 g of citric acid.

Preparation:
Mix water with sugar and microwave at full power for 5-15 minutes (depending on power). Stir the syrup every 3 minutes. Place berries and citric acid in hot syrup, stir and set on full power for 8-20 minutes. During this time, stir the jam 3-5 times. Place the finished jam in sterilized jars and seal. Turn over, wrap, cool.

Raspberry jam No. 1

Ingredients:
1 kg raspberries,
1 kg sugar,
430 ml water.

Preparation:
Boil sugar syrup from water and sugar until a drop of syrup does not spread on the plate. Place the berries in boiling syrup and cook until tender. Place in sterilized jars and seal. Turn over and cool.

Raspberry jam No. 2

Ingredients:
1 kg raspberries,
1 kg sugar.

Preparation:
Sprinkle the raspberries with half the amount of sugar and leave for 4-6 hours. Drain off the juice, add the remaining sugar and cook the syrup for 5 minutes. Place the berries in boiling syrup and cook until fully cooked. Place hot in sterilized jars, cover with lids and place in water heated to 70-75°C for sterilization. After boiling, sterilize 0.5-liter containers for 10 minutes, 1-liter containers for 15 minutes. Roll up, turn over and cool.

Raspberry marmalade

Ingredients:
1 kg raspberries,
2 stacks Sahara.

Preparation:
Place the raspberries in a bowl and place over low heat. Heat until they release juice. Rub the hot mixture through a sieve, mix with sugar and cook over high heat, stirring constantly, until thickened. Place hot in sterilized jars and seal.

Raspberry jam

Ingredients:
5 kg raspberries,
3 kg sugar,
1 stack water.

Preparation:
Combine the prepared raspberries with sugar and water and cook over low heat. Cook until done, stirring. Jam will have dark color, as the seeds turn brown when cooked. To avoid darkening, before cooking the berries should be crushed with a wooden pestle and rubbed through a sieve to remove seeds.

Happy preparations!

Larisa Shuftaykina