Raspberry jam useful in winter, not only for the treatment of colds, but also as a dessert for tea, as well as a homemade filling. Many do not know what is the difference between raspberry jam and jam. Raspberry jam, unlike jam, has a thicker and gelatinous consistency. You can make jam with or without seeds. Most of us make jam from fresh raspberries, and at the same time, few people know that frozen berries from last year's season can also be used to make it.
Why suffer and cook at home if you can buy it in any supermarket. Industrial jams on store shelves beckon with a beautiful jar and label, but do not rush to buy them. In the production of such jams, a large number of dyes, stabilizers, emulsifiers, flavors and other “chemistry” are used, and often its concentrate is used instead of fresh raspberries.
At the same time, the benefits of raspberry jam or homemade, fresh or even frozen strawberries are quite obvious. And if you decide to please your whole family with this delicious homemade dessert, then you are most likely already looking for, step by step recipes with photos, raspberry jam on which it will be easy and simple to weld.
Any raspberries can be used to make raspberry jam. Do not be afraid to put unripe raspberries in it. Such berries contain a large amount of natural gelling substances, due to which the jam is thicker. Also, industrial pectin, gelatin, starch can be used as a thickener.
Raspberry jam. Step by step recipes with photos
Raspberry jam - recipe
Ingredients:
- - 1 kg.,
- Sugar - 1 kg.
Sort the raspberries, cover it with half the sugar. Leave the juice to run for 4-5 hours. After that, strain the raspberries through a colander into a wide-rimmed bowl in which you will cook raspberries. Pour the remaining sugar into the juice. Bring raspberry syrup to a boil. Stir it with a wooden spoon and collect the foam that appears.
Boil for about 10 minutes. Then add the squeezed raspberries. Boil for another 20 minutes. Pour hot raspberry jam into sterile jars. Roll up with steamed lids. Jars of jam turn over and wrap for 1 hour. Then flip them back. A day later, you can see that delicious raspberry jam started to gel.
For filling pies, pies, buns and other homemade pastries, it is best to make pitted raspberry jam.
Pitted Raspberry Jam - Recipe
Ingredients:
- Ripe raspberries - 1.5 kg.,
- Water - 2 glasses,
- Sugar - 1.5 kg.
Before, how to make raspberry jam, sort ripe raspberries, wash gently with water. Transfer them to an enamel pan, fill with water and put on a slow fire. Boil until the berries are completely softened. Cooking time is 15-20 minutes. Let the raspberry puree cool. Line a colander with gauze. Spread boiled raspberries on it in small portions and squeeze the juice into a clean saucepan. Pour sugar into the resulting raspberry juice.
Place the pot on the stove and bring to a boil. It takes about one hour to cook raspberry jam, stirring it from time to time with a wooden spoon and removing the foam. To test if your jam is done, scoop a little into a spoon and drop onto a cold plate. Ideally, the drop should not spread.
If the jam turned out to be liquid, boil it for another 10 minutes. Pour hot jam. Jars and lids must be sterilized beforehand. If you are using nylon lids, steam them. Jars of jam turn over and wrap.
Raspberry jam with ginger is incredibly tasty and spicy, thanks to the addition of grated ginger and cinnamon sticks to it.
Raspberry Jam with Ginger - Recipe
Ingredients:
- Raspberries - 2 kg.,
- Water - 500 ml.,
- Ginger root - 1 pc.,
- Cinnamon sticks - 2 pcs.
- Sugar - 2 kg.
Rub the washed and sorted raspberries through a fine sieve. Try to do this carefully to squeeze out all the raspberry juice from the pomace. Pour the juice into a saucepan. Peel the ginger root and grate it on a fine grater. Add the grated ginger to the saucepan. Pour sugar and put cinnamon sticks. Put on a slow fire. Boil the jam for 10 minutes. Take out the cinnamon sticks. Pour it into sterile jars.
Raspberry Jam with Mint - Recipe
Ingredients:
- Raspberries - 1.5 kg.,
- Water - 1 glass,
- Sugar - 2 kg.,
- Lemon juice - half a glass,
- Sprigs of mint - 2-3 pcs.
Raspberry mint jam is loved by everyone who has tried it. Light notes of menthol give it a special piquancy and sophistication. Pour the washed raspberries with water and boil for 10 minutes. Add sprigs of mint to it and boil for another 10 minutes. After that, the mint must be removed, and the raspberries should be cooled. Rub the cooled raspberry puree through a sieve, spreading it in small portions. Pour sugar into the resulting raspberry juice and pour in the lemon juice.
Stir and put on a slow fire. It takes about 20 minutes to boil the jam, then pour into sterile jars, roll up with metal lids, turn over and wrap. Ready raspberry jam is best taken out in a cold room.
To make raspberry thick, pectin is added to it. Pectin is a natural polysaccharide obtained industrially from dried fruits and vegetables. Here is an example of one of these recipes, according to which jam is prepared using Gelfix.
Thick raspberry jam with pectin - recipe
Ingredients:
- Raspberries - 1 kg.,
- Sugar - 1.5 kg.,
- Sachet "Jelfix"
Wash the raspberries and tear off the stalks, if any. Run it through a juicer. Pour in the sugar. Stir until it is completely dissolved. Next, put the raspberries with sugar on the stove and bring to a boil. After that, pour in a bag of "Jelfix". Boil for another 5 minutes, pour into jars and roll up with metal lids. Turn the jars over and wrap them with a blanket.
Starch can also be used as a thickener for jam.
Raspberry jam with starch - recipe
Ingredients:
- Raspberries - 2 kg.,
- Sugar - 1.5 kg.,
- Starch - 2 tablespoons
Sort the raspberries, wash. Put in a saucepan or deep basin. Mash it up with a macago. Add sugar and stir with a spoon until completely dissolved. Dilute the starch with a little water and add it to the raspberry puree. Stirring constantly, cook the jam for about 20 minutes. Remove the foam and pour into jars that were previously sterilized.
Raspberry Apple Jam - Recipe
Ingredients:
- Raspberries - 1 kg.,
- Sugar - 2 kg.,
- Apples - 500 gr.
Wash raspberries and apples. Sprinkle raspberries with sugar. Give her time to let the juice flow. Remove the skin from the apples, remove the core and cut into small pieces. Using a blender, grind the apples into a puree mass. As soon as the juice has appeared, put the pan on a slow fire.
Remove the foam and boil for 15-20 minutes. Add applesauce. After that, boil the jam for another half an hour, stirring constantly so that it does not burn. Sterilize the jars over steam or in the oven, whichever you prefer, and pour the raspberry and apple jam over them.
Raspberry Jam with Lemon - Recipe
Ingredients:
- Raspberries - 2 kg.,
- Sugar - 2 kg.,
- Lemon - 1 pc.
Transfer the sorted raspberries to a bowl in which you will cook jam. Wash the lemon, remove the zest from it and squeeze the juice. Add juice and zest to raspberries. Sprinkle with sugar and stir. When the sugar dissolves, the pan can be put on the stove. Jam must be cooked for at least 20 minutes.
Let's see how to cook raspberry jam in a slow cooker.
Raspberry jam in a slow cooker - recipe
Ingredients:
- Raspberries - 1 kg,
- Sugar - 1 kg.
Sort the raspberries carefully, removing all spoiled berries, leaves, petioles and branches. Rinse it with water. Add sugar and stir. After the sugar has melted, put it in the multicooker bowl. Select the "Extinguishing" mode and set the timer to 60 minutes. In the process of cooking, so that the jam does not burn, it must be stirred 2-3 times.
It turns out ready, albeit with bones, but thick and very tasty. If you want to prepare it for the winter, then pour the jam into sterile jars and roll up with the same sterile (steamed) lids. Jars with jam must be turned over and covered with something warm.
Raspberry jam without cooking - recipe
Ingredients:
- Raspberries - 1 kg.,
- Sugar - 2 kg.,
- Vodka or cognac - half a glass.
Raspberry jam prepared according to this recipe retains the maximum amount of vitamins, as it is prepared without heat treatment. Sort through the raspberries, wash them, and then mash them with a macagoon to a puree state. Pass the raspberry puree through a sieve to remove the pits.
Pour sugar into the resulting mass, add vodka and mix until the sugar dissolves. Pour boiling water over jars and lids. Pour the jam over the shoulders of the jars and seal tightly with lids. Jars with jam are stored in a dry and cold room. Since jam uses vodka or cognac, it can only be consumed by adults. For children, make without the alcohol-containing component, but so that it does not get moldy, boil the jam for 5-10 minutes.
Now you know how to cook raspberry jam recipes as you can see, they are very diverse, and each hostess has the opportunity to choose the one that she likes.
Fruits and berries make up a significant part of our diet not only in summer, but also in early spring, rainy autumn and snowy winter. These are absolutely necessary products for a person, they are not only beautiful and tasty, but also useful. In addition, they contain a large amount of organic acids, which is very necessary for nutrition.
Since the food products used are mostly low in acids. I offer a recipe for making raspberry jam in a cold way. I am sure that many will agree with me that there are times when you don’t feel like doing conservation at all. But what could be tastier than homemade jam in winter with a cup of hot tea. This recipe is the easiest to prepare, and also more healthy than the hot method. Since it will retain all the useful vitamins for your health.
When choosing a raspberry, pay attention to its appearance. Berries should be dry, have a uniform color, not crushed. An unripe berry gives itself out as brown and greenish patches. For jam, choose berries that are slightly unripe, as they contain the most pectin. Due to this substance, the jam is gaining density.
Raspberries are very delicate, so they spoil quickly. Therefore, when you store raspberries, lay the berries on a flat object, cover with gauze on top and send to a cool place. In this state, raspberries can be stored for no more than two to three days.
The healthiest jam? Of course it is raspberry jam: firstly, it increases immunity and appetite, improves digestion and mood, has an antiviral and bactericidal effect, is very useful during mental disorders and depression, improves complexion. It is not recommended for people with low blood pressure to get involved in raspberries.
Jam preparation time will be 50 minutes. The number of servings is 10 pieces.
Raspberry Jam Ingredients:
- Fresh raspberries - 500 grams.
- Sugar - 1 kilogram.
Raspberry jam - recipe
For raspberry jam, we need raspberries and sugar.
Pour raspberries into a sieve. Sort, then rinse gently under cool water. Leave for ten minutes to drain excess water.
When the water drains from the raspberries, it is advisable to pour the berries into a deep bowl.
Puree the raspberries using a blender.
Then we get rid of the bones we do not need. Using a spoon, grind the raspberry puree through a fine sieve.
It turns out a liquid homogeneous consistency in the form of an average juice density.
Gradually add sugar to the resulting juice, while stirring constantly.
Continue stirring until all the sugar has dissolved in the raspberry juice.
Steam sterilize jars with lids for 20 minutes.
Fruits and berries
Description
Raspberry jam- one of the mandatory and traditional winter preservation, which will help you more than once in the winter in the fight against colds. Of course, most often all kinds of raspberry jams are used as desserts. The preparation is berry, tender and very fragrant. Such a jam can very successfully replace various factory-made sweets and at the same time bring much more benefits. We will prepare today's jam from fresh raspberries using granulated sugar. Also, in a step-by-step photo recipe, we will talk in detail about how you can get rid of small seeds in raspberries and make the jam absolutely smooth.
Raspberries are a very useful berry. In addition to the fact that it contains a large amount of vitamins important for the immune system, raspberries also provide the body with various organic acids. From these berries, not only jams are prepared, but also various useful infusions. Raspberries are tasty on their own, their unique features are often used in cosmetology. In the future, ready-made raspberry jam can be used to create homemade pastries or other desserts, such as cakes. It will be very tasty to serve such a jam just for black tea. Although the calorie content of the finished raspberry product will not be too high, you should not abuse sweet jam in order to avoid problems with the figure. Let's start making delicious raspberry jam for the winter at home.
Ingredients
Steps
First of all, we go in search of raspberries. We don’t have many options: either our own dacha with raspberry bushes, or the nearest market. We select only the most ripe and fresh berries, but the shape does not matter at all. Therefore, for jam, you can choose small and not too beautiful raspberries, but for other blanks, leave the largest and most attractive berries.
At this stage, we need to grind the raspberries to a smooth puree. Of course, you can follow the lead of laziness and chop the berries with a food processor, but it would be much more reasonable to mash the raspberries with an ordinary potato crusher. This will ensure that you keep more of the raspberries themselves and the beneficial trace elements in them as well.
We shift the raspberry puree into a fairly deep basin with high sides and put it on the stove. We turn on a small fire and bring the berry mass to a boil, while constantly stirring it with a wooden spatula as shown in the photo. For the next 15 minutes after boiling, cook the base for raspberry jam.
Next, we take a large saucepan, put a fine sieve on top of it and pass the contents of the basin through it after the specified time. We grind the raspberry mass in such a way that most of the seeds remain in the sieve, but at the same time all the pectin important for jam is in the pan. Straining can be repeated if you want a perfectly smooth pitted jam..
Upon completion of all manipulations, the resulting raspberry mass must be weighed and an equal amount of granulated sugar added to it.
Thoroughly mix the raspberry mass with sugar and bring it to a boil again. We cook the jam on the smallest fire, periodically stir the ingredients with the same wooden spatula. For the convenience of removing the foam, which will certainly appear during the cooking of berries, just turn the basin in different directions and then the white mass will accumulate in its center.
Over the next 25 minutes, we cook the jam to the degree of density we need, while it is very important not to let the mass digest, otherwise the raspberries will change their color from bright ruby to unsightly brown.
We wash small glass jars with soda, pour boiling water over them and sterilize them for a couple of 10-15 minutes. We fill the prepared jars with still hot jam to the very neck, roll them up with tin lids using a special key, or simply twist them, put the jars in the pantry. Delicious and healthy raspberry jam, prepared at home according to a simple pitted recipe, is ready for the winter.
Enjoy your meal!
Summer amazes us with its generous splendor, but, unfortunately, all this quickly passes. The strawberry harvest is passing, just have time to choose the moment for it, cherries, apricots, blueberries, currants depart. A happy exception among all these berries is raspberry: it bears fruit until the very autumn, and in the fall it pleases us with an unexpected, and this makes it even more pleasant, second harvest.
Here you will definitely have time to make all the most useful and delicious raspberry preparations for the winter. First of all, it is advisable to prepare fresh raspberries - this is how almost all of its excellent vitamin composition is preserved. Then you can cook jam in a variety of ways. Next comes the turn of compote. And at the end of the season, you can make jam from raspberries.
To make pitted raspberry jam you will need:
- raspberries - 3 l
- sugar - 1.5 kg
Pitted raspberry jam - recipe for the winter:
We will sort out the raspberries, eliminate the low-quality berries and the wormy ones. We will wash.
To get pitted raspberry jam, run the berry through a juicer. The juice that we will get at the exit will be quite thick - with pulp.
The part that will move away, as we see in the photo, also contains quite a lot of juice. Let's run it one or two more times through the juicer. The mass that will come out will be even thicker than the juice obtained during the first push-up. We don’t throw away the cake that remains in the end, it will also contain quite a lot of useful substances. We'll make raspberry compote out of it.
Approximately such a consistency we get a mass.
Add sugar, put the mass on the fire and cook the raspberry jam until it thickens. This may take quite a long time.
Boil down to the consistency you want the jam to be: you can make the raspberry jam thicker or thinner.
As usual, we sterilize jars and lids for harvesting for the winter.
Pour hot raspberry jam into jars. Foam should not get into the cans!
We close the jars with lids.
Turn over and hold until the jars are cool.
Seedless raspberry jam for the winter is ready!
Greetings, friends! 🙋🏻
Raspberry blanks should definitely be on the shelves of every housewife, whether it be berries in their own juice, compote or jam, which we will talk about today. After all, raspberries are the most needed berry during the period of colds.
For some reason, raspberry jam is significantly inferior in popularity to strawberry or currant jams. Very much in vain, as it seems to me! Raspberry jam is made quickly and easily, and how useful it will be for you in winter! Use it as a layer for pastries and cakes, serve with pancakes and pancakes, or simply as an independent dessert with a cup of tea. And, of course, do not forget that homemade jam can be used as a sweetener in smoothies. In addition, it can be used as a topping for or morning porridge. Delicious, and add vitamins 😉
In this recipe, for density, I use a gelling agent for jam with the addition of citric acid, which guarantees the preservation of preservation during long-term storage. You can use any thickener of your choice and preference, such as gelatin, pectin or agar-agar. Be sure to only specify on the package how much thickener is needed for 500 g of raspberries.
Raspberry jam video recipe
Raspberry jam (recipe with gelling agent)
Dish: Jam, Preparations for the winter
Kitchen: Vegan, Vegetarian
Ingredients
- 500 g raspberries
- 300 g of granulated sugar
- 25 y. gelling agent (if using agar-agar or pectin, check the quantity on the package)
- 1 tsp lemon juice (optional)
- 80 ml. purified water
Cooking
Carefully sort the raspberries and remove any spoiled fruits. For this recipe, even mashed berries will do, as they will be crushed with a blender in the future. Transfer the raspberries to a colander and rinse under running water. Let it drain for a few minutes so that all the liquid is gone.
Using a blender, grind the berries until a smooth puree is obtained. Since raspberries are a fairly soft fruit, a regular immersion blender can easily handle this.
If you want to get a tender raspberry jam without hard seeds, then wipe the berry puree through a fine sieve. If the bones are not a hindrance for you, then just skip this step, as I did.
Transfer the raspberry puree to a spacious saucepan or enameled container and put on fire.
In a separate bowl, mix sugar and gelling agent. Add sugar mixture to raspberries. To prevent the jam from turning into too dense jelly, pour in the required amount of water.
Just look how handsome I am with you today! Raspberry jam - please love and favor. Unrealistically fragrant, rich, thick and very tasty raspberry jam can be simply eaten with a spoon, spread on a slice of white bread, used as a filling for baking or in homemade desserts.
It must be said that the peculiarity of this recipe for raspberry jam is that we will cook it not with simple, but with gelling sugar. Due to this, the heat treatment time is reduced significantly - only 7 minutes. As a result, berry puree is not digested, the original color and taste of raspberries are preserved. From the specified amount of products, exactly 3 jars are obtained, each with a capacity of 500 milliliters.
Ingredients:
Cooking step by step with photos:
The raspberry jam recipe includes only 2 ingredients: fresh raspberries and gelling sugar. I have gelling sugar in a concentration of 1: 1, that is, 1 kilogram of sugar is used for 1 kilogram of raspberries. There are also other types - 2:1 and 3:1 - with them, raspberry jam will turn out to be less sweet.
Since I pick raspberries and sort them out by berry myself, I never wash them. If you are not sure about the berries, sort them out and soak them in cold saline for about 5 minutes so that debris and insects float to the surface, then rinse the berries in cold running water and dry. Place the raspberries in a suitable bowl.
Then put on the fire and bring the berries to a boil. Gradually pour gelling sugar, constantly stirring the berries with a spoon.
Cook for 5 minutes all together over low heat. And that, in fact, is all - such raspberry jam is prepared very quickly, while the berries undergo a slight heat treatment.
Pour the finished raspberry jam into pre-sterilized jars. Each hostess has her own favorite method, and I do it 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.
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