How to make thick raspberry jam. How to make seedless raspberry jam with gelatin and agar-agar for the winter at home

Modern housewives make preparations from raspberries for the winter in order to preserve the harvest of berries and get vitamins from them during frosts. There are many recipes, but all of them are able to preserve the usefulness of raspberries so as not to get sick in winter, using it as a delicacy and medicine.

How to make raspberry jam

Any housewife knows that making raspberry jam for the winter is a difficult and lengthy process, but its result is enjoyable when eating a treat. For long-term storage, cans are sterilized, and the berries are prepared in a special way. Many recipes allow you to make jam for the winter for every taste, so that every family member is happy with the resulting delicacy.

Preparing cans

To keep raspberry jam for the whole winter, you need to prepare sterile jars for seaming it. There are several options for sterilizing packaging:

• In the microwave: for this you need to take cans of up to 1 liter and pour some 2 cm of water into them, then place them in the microwave and set the power to 800 watts. After the water has boiled away, the cans are ready for seaming.
• Ferry: you need to take a bowl of boiling water, put an iron grate or sieve on it, and on top - jars with the neck down. For liter cans processing time will be 10 minutes, and for three-liter - 15 minutes. A sign of the end of sterilization will be drops flowing down the walls of the can.
• In the oven: put the jars with the neck down in a cold oven, heat to 150 degrees and hold the containers for 15 minutes.
• In a double boiler: turn the cans upside down, turn on the cooking mode on the equipment and hold for 15 minutes.
• After preparing and filling the jars with raspberry jam, they should also be sterilized in a wide saucepan: for this you need to pour there cold water and bring to a boil, after 15 minutes turn off and roll up.
• In addition to cans, the lids should be sterilized: they must be thoroughly washed with soda, dipped in boiling water and held for 2 minutes. It is better to choose smooth covers, without traces of rust, dents, with a suitable rubber band diameter.

How to choose berries

To make raspberry jam, choose ripe but not overripe berries. They should be medium in size, dark in color and rich in aroma. Then the jam for the winter turns out to be not only tasty, but also beautiful. Berries should be clean, whole and dry, and wrinkled and moldy should be set aside. Broken berry will not work, because it will give excess juice and will not look beautiful in the finished delicacy.

Raspberry recipes

Some subtleties:

1. Any recipe on how to make raspberry jam for the winter begins with the preparation of the berries. They need to be sorted out, setting aside under- and overripe berries, remove sepals, stalks.
2. You cannot wash raspberries with running water: in order not to damage, wash them by immersion in water. After rinsing, the berries must be left so that the water is glass, and then transferred to a container for blanks.
3. If the berries have been infected with worms, then they need to be soaked in saline, remove the emerging larvae after 10 minutes and rinse twice.
4. The main components for making jam for the winter are raspberries and sugar, which are taken at a concentration of 1: 1 or 1: 2.5 when using juice. The rest of the ingredients can be added as desired: lemon, ginger, cinnamon, mixed with other berries or spices.
5. Most quick recipe involves making jam in 5 minutes, longer ones - over 1 hour.

With lemon for the winter

You can make raspberry jam for the winter with the inclusion of lemon, for the dish you need the ingredients in the right amount:

• berries - 1 kg;
• cinnamon - 2 sticks;
• sugar - 300 g;
• lemon - 1 pc.;
• ginger - a large root the size of a finger;
• pectin, gelatin or zhelfix - 1 sachet.

Manufacturing includes step-by-step steps:

1. Wash the lemon, wipe it, cut off the zest, chop or grate with a grater, squeeze the juice out of the remaining part.
2. Peel the ginger, grate it to the core, discard it, because it is too fibrous.
3. Rub the berries through a sieve, trying to drain all the juice. Throw out the cake.
4. Mix lemon juice with ginger and raspberries.
5. From the total amount of sugar, take 2 tablespoons, mix with jaundice, pour into the berries along with cinnamon.
6. Put on the stove, bring to a boil, add the remaining sugar.
7. Stir, boil for 3 minutes, remove the foam.
8. Pour into sterilized jars.
9. Instead of gelatin, you can take 2 tablespoons of starch, which are filled with water and poured into the workpiece before cooking.

Pitted raspberry jam - rubbed through cheesecloth

The original recipe for making raspberry jam for the winter may be seedless. You will need:

• water (filtered) - half a glass;
• berries - 1 kg;
• sugar - 1 kg.

Cooking steps:

1. Crush the berries, mix with water.
2. Bring to a boil, remove after 3-4 minutes, cool.
3. Separate the bones either by grinding through a strainer, or through cheesecloth and a colander.
4. Throw out the cake, and mix the resulting juice with sugar.
5. Take a saucepan with a wide bottom, pour the juice there to a height of 2 cm, put on fire.
6. Stir the juice with a wooden spatula all the time until boiling, evaporate for 7 minutes.
7. When the jam becomes thick in consistency, put in a jar, repeat the steps until the juice runs out.
8. Roll up warm.

Raspberry jam without boiling

A variant of the raspberry jam recipe for the winter will be simple and quick way without cooking, for which you will need:

• berries - 4 cups;
• apple juice - 1 glass;
• liquid honey - 1 glass.

How to cook:

1. Rub the raspberries through a sieve or grind with a blender.
2. Heat honey in a water bath to soften.
3. Mix raspberries with honey and juice, put on low heat, do not boil.
4. After the honey has dissolved, remove the jam, let it cool, and put it in cold jars.
5. Keep refrigerated.

Raspberry jam with gelatin

To make a tasty and healthy raspberry jam for the winter, you will need:

• berries - 1 kg;
• sugar - 1.5 kg;
• water - 50 ml;
• gelatin - 30 g.

How to do:

1. Pour the berries with water, put on fire, cook for 10 minutes, ceiling.
2. Throw back on a strainer, rub with a spoon.
3. Strain the juice, mix with sugar.
4. Cook over low heat for 40-50 minutes, remove the foam.
5. Pour gelatin with water so that it covers it, leave for half an hour. Heat to dissolve the lumps, pour into the jam a couple of minutes before the end of cooking.
6. Pour hot jam into jars, roll up, wrap for a day to keep warm.
7. After cooling, put it in storage.

Video: how to cook jam in a slow cooker

From berries and various fruits you can make a homemade sweet treat that will benefit the human body. This is about a simple dish- raspberry jam. It is being prepared very quickly. Even a beginner in cooking can cope with the task if he observes important points.

The treat can be prepared according to different recipes, each of which has its own cooking technology. There are rules that apply regardless of which recipe is chosen:

1. Raspberry is a berry that contains a minimum amount of gelling components. To get jam, you need to boil the mass for a long time with a lot of sugar. The addition of ingredients such as pectin or gelatin will help shorten the cooking time.
2. Many housewives refuse raspberries because of the seeds. Their presence affects the taste of the jam. To make it tender, the berry mass is ground through a sieve and, adding water and sugar, is sent to the stove.
3. After washing, the raspberries are dried on paper towels. If this is overlooked, excess moisture will make the mass too watery. As a result, the jam will have to be cooked for a very long time.

When using gelling ingredients, pay attention to the manufacturer's recommendations. The instructions on the packaging may differ from the instructions in the recipe. In this case, the manufacturer's recommendations should be followed. Since the dosage has already been calculated, the jam will receive good taste and the required structure.

Raspberry preparation

One of the most delicate berries is raspberry due to its structure. Reaching maturity, it begins to sour, lose juice, and eventually dries up or disappears.

After picking ripe raspberries, you must immediately start cooking the jam. But before that, the berry must be washed and cleaned of dirt and insects.

On the branches and berries of raspberries, small bugs can often be seen. In no case should they get into the sweet mass. Soaking in salted water can fix the problem. After a few minutes, the insects will emerge, and all that remains is to rinse the raspberries under running water. After water procedures, the berries are laid out on the surface so that excess liquid is glass.

How to make jam at home

If a person hears the word "confiture", it may seem to him that it is some kind of exquisite dish from overseas ingredients. But this is not the case. This is a delicacy that is prepared from simple ingredients... All components can be found in the kitchen.

After boiling raspberry jam takes on an incredible aroma. It is so delicate that it melts in your mouth. The sweet mass can be spread on bread and eaten with tea. Blanks for the winter are used as a filling for pies, cookies and buns.

A simple recipe for the winter

Classic cooking technology involves the use of the following components:

• 1 kg of raspberries;
• 1 kg of sugar.

Preparation:

1. Raspberries are washed and dried before cooking.
2. The mass is spread in a cooking pot and covered with sugar. The container is covered with a lid and left for 5-6 hours. During this time, the berry will let out the juice, and the jam will not burn to the bottom of the pan.
3. Raspberries are placed on the stove and boiled until bubbles appear. As soon as the mass boils, mark 10 minutes, stirring it and collecting foam from the surface.
4. Then make a slow fire and continue to cook the jam until it thickens. This usually takes up to 1 hour.
5. Without removing the pan from the heat, the jam is poured into sterilized jars and rolled up for the winter with a key.

If you boil the jam for a long time, it will turn out to be too thick. It also affects its quantity - there is less jam. After the cans have cooled, they are taken out to the cellar. Jam can also be stored at room temperature.

With gelatin

Ingredients:

• 1 kg of raspberries;
• 250 ml of water;
• 1.3 kg of sugar;
• half a teaspoon of gelatin;
• 2 g citric acid;
• 2 tbsp. l. boiled water (cooled down).

How jam is made:

1. Raspberries are prepared for cooking, while simultaneously engaging in a gelatinous mass.
2. Mix in a glass citric acid with gelatin. All are poured with cooled 2 tbsp. l. water and stir.
3. Raspberries are laid out in a container, covered with sugar and poured over with water.
4. Put the saucepan with the mixture on fire and wait for the bubbles to appear. It is boiled for 10-15 minutes.
5. Then add a gelatinous mass to the raspberries and mix the jam quickly for a minute.

After that, they do not wait for the jam to boil again, but pour it into the jars. The cooked jam is laid out in sterilized glass containers. These can be jars with glass lids that can be stored in the refrigerator. The rest of the jam, closed in jars, is taken out to a cold place.

In a multicooker

You can also make raspberry jam in a modern kitchen device - a multicooker. A person is only required to load the necessary components and select a mode. Cooking is carried out in a special bowl. During cooking, open the lid of the multicooker to mix the sweet mass.

Seedless

To get a more tender mass, the raspberries are ground through a sieve. This is very easy and simple to do. Raspberry jam gets a uniform consistency. But this procedure affects its quantity. Less raspberry jam.

Without cooking

As a result of cooking, a "live" jam is obtained with an incredible berry aroma. It can be made using any grinder with added sugar. After the sugar is completely dissolved, the raspberry mass is stored in the refrigerator. Large amounts of sugar and low temperature will not let the berries go bad.

With agar agar

This substance is a good alternative to gelatin. Its taste is not felt in raspberry jam. It dissolves perfectly in raspberry juice. Allows you to achieve the desired density and consistency of the jam.

Starch based

Acts as a thickener. It is a component of natural origin. The starch is dissolved in water and then added to the jam. This is done at the end of cooking.

With pectin

The ingredient makes the jam thicker. Eliminates prolonged cooking. Reduces cooking time several times. When calculating the dosage, you must adhere to the manufacturer's recommendations.

With lemon zest

Raspberry on its own sweet berry, devoid of acidity. It becomes even sweeter with added sugar. It is recommended to add lemon to diversify the taste. Instead of juice, they take the zest, rubbing it on a fine grater.

Frozen raspberry jam

It is possible to cook confiture not only in summer, when there is fresh raspberry. Frozen raw materials are also suitable for jam. The cooking technology is the same. Before cooking, the berries are left for a while to soften.

Storage

For daily use, the jar is placed in the refrigerator. She is always at hand and you can enjoy jam at any time. The rest of the batch is taken to the cellar or basement. You need to store the jam in the cold so that the mass inside the jar does not deteriorate.

In the 90s, when we had our own dacha, what kind of conservation we just were not fond of! However, we soon noticed that some jars go one after the other, while others are still standing ... Therefore, since then we have been brewing only what we love very much.

Raspberry jam is one of the favorites. I used to suffer with him, scrolling the berries with a meat grinder. It is too good way, but on condition that the technique is normal ... My meat grinder is very many years old and “chewing” something is not a problem for it. And in general, she does not get along with anything soft.

We mostly eat it with cottage cheese. It turns out very tasty and healthy! By the way, if you like thick jams and those that are sweeter, then take more sugar for the same amount of raspberries - for example, 2-2.5 kg. Well, for my taste, 1.5 is quite enough. So...

Difficulty level: low

Cooking time: if you do not sort out the berries - 1 h 20 min.

Ingredients:

1.5 kg sugar

Output finished products:

4 cans of 650 ml
- 1 jar with a volume of 400 ml

Preparation:

One and a half kilograms of sugar was poured into an aluminum bowl.

I went through the raspberries. In principle, you can not do this. I had it clean enough. However, I did get a dozen spider worms from there and mercilessly dealt with them))

Jokers usually say: “What are you doing! It's a pure squirrel! ”:) That's how it is, but personally I have a deep antipathy towards ants, worms and various insects. Therefore, I prefer to spend an extra half hour, but exclude the possibility of their getting into the jam.

But you don't need to wash raspberries - they will lose both taste and external (although in this case they are not so important) qualities.

I fell asleep 1 liter of raspberries.

Each yielded about 600 ml of raspberry puree, which was quite runny.

All raspberries were combined with sugar.

Stir thoroughly until smooth.

After that, she put it on medium heat. In the meantime, I prepared the banks. Since I didn’t know yet what product output awaited me, I took out 4 pieces of 650 ml and one 750 ml each. Accordingly, I prepared 5 caps and a sealing wrench.

It is impossible to "forget" about raspberries - you need to stir occasionally.

When the mass began to boil, I removed the foams from it.

I am not a lover of foams. But my family loves to eat them with a loaf or pita bread. Therefore, I leave it specially for them.

After removing the foams, I made the fire to a minimum and cooked, stirring with a spatula, for another 25 minutes. Not worth it anymore - the grains will be tough.

During this time, I managed to sterilize the cans and lids.

When the 25 minutes of cooking ended, she turned off the gas and poured the fragrant jam into the jars, trying not to stain the whisk.

She closed the cans with a seaming key.

I covered them with a heating pad.

When four 650 ml jars were full, I realized that the remaining jam was not enough for my fifth 750 ml jar. Therefore, I decided to take a smaller amount of twist. She also sterilized it, and the lid, due to the fact that it was plastic, was simply doused with boiling water. With the container, I guessed very well - there were exactly 400 ml of jam!

I also placed this jar under a heating pad for several hours.

When the jars are completely cool, I put them in the refrigerator. The one on the spin will be opened first.

And although there is no "extra" jam left, I confess that during the cooking process I have tried it many times. The taste is amazing!

And what aroma was all over the apartment while the jam was boiling - you just can't convey it! ;)

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It is quite possible that summer in the middle lane will come someday. So, it still makes sense to put bread kvass. It will take at least a week to prepare a good starter culture, and as forecasters promise, by that time the air temperature should rise above 20 C (during the day).

How to prepare a starter culture for
homemade bread kvass

Ingredients:

• 2 liters of cold water;
• 0.5 loaves of Borodino bread or 100 grams rye flour+ 100 grams of rye bread;
• 4 tablespoons of granulated sugar;
• 3 grams of yeast.
• Cooking time - 5-6 days

How to put kvass:

The recipe is short

Raspberry jam five minutes

Blanks for the winter

Ingredients:

• 0.8 kg sugar
• 1 kg of raspberries

How to make thick jam:

• Mix raspberries with granulated sugar.
• After 10 hours, grind with a blender.
• Rub through a sieve. Cook jelly or compote from the seeds for lunch.
• Heat the puree until it boils, reduce heat, stirring and steam for about 5 minutes.
• Spread hot in sterile hot jars, close for the winter.

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

Generally popular not only for its taste, the berry has an amazing ability to help prevent and cure colds. Raspberries even contain substances that lift your mood, dispelling the autumn blues. So I grow a lot of raspberries and try to make as many blanks as possible.

Many people prefer to buy raspberry jam in the store. A large number of beautiful jars on the shelves, with bright labels and no less bright contents. I once tried to buy such a jam, you know, the taste of flavors and sweeteners was felt very strongly, I just did not dare to give this to the children. So, if you have the opportunity, then prepare your own jam, because you can cook it not only from fresh berries, but also from frozen ones, it will be no worse.

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

Raspberry jam step by step recipes

Unlike jam, any berries, slightly unripe or a little crumpled, are suitable for jam, anyway we will crush and chop them. And since the jam takes longer to cook, it is less likely to deteriorate due to unripe berries.

Raspberry jam for the winter, recipe number 1

This recipe only needs two ingredients:

• Sugar
• Raspberries

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

We fill the whole clean berry with half the sugar norm and set aside for five hours. During this time, a sufficient amount of juice will be released, which must be drained, simply by throwing the berry into a colander.

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

So, we poured the raspberry juice into a saucepan, now pour the remaining sugar into it and begin to slowly heat it until it boils. As soon as the juice starts to boil, foam appears on top, it must be removed, otherwise our jam will be ugly. Let the syrup simmer for about 10 minutes, then remove from the stove and cool slightly, for about an hour.

On the next run, let it simmer a little again, but at the end we do not remove it from the heat, but pour the berries into the syrup and cook until fully cooked. It is not difficult to determine it, put a drop of jam on a plate, if it keeps its shape, then everything is ready. Pour the jam into jars and wrap it for a day to cool down more slowly.

Raspberry jam with gelatin

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

From the products we will need:

• One kg of berries
• Kilo four hundred granulated sugar
• A quarter teaspoon of citric acid
• Five grams of gelatin
• 0.3 ml of water

How to make raspberry jam with gelatin

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

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

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

Seedless raspberry jam

It turns out very beautiful dessert, which can be used to decorate pastries or ice cream. This delicious and beautiful jam is also suitable as a filling for baked pies or a large pie.

What is needed from the ingredients:

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

How to make such a jam:

The berry needs to be washed, by the way, it is for this option that you need to take ripe berries from which the bones are easily separated.

Pour clean raspberries into a cooking container and pour water into it. We begin to heat slowly and simmer over the quietest fire for about 15 minutes, so that the berries become soft.

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

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

At the end of cooking, we try the jam, we also check with a drop. If the density does not suit you, cook for a while.

We lay out, again, hot, in jars. The jam will freeze for about a day, at this time it is better to wrap it up in something warm.

Raspberry jam in a slow cooker, recipe for the winter

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

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

Raspberry-currant jam, recipe

We especially adore this recipe, since black currant gives it a special sourness. And we cook it only with bones, children like to chew them.

We will need for cooking:

• Kilo raspberry
• Half a kilo of black currant
• Two kilos of sugar

How to make jam:

We sort out the berries, we need to tear off all the tails of the currants, rinse everything well and let the water drain, you can sprinkle the berry on a towel to dry it. After all this, you need to chop the berry, you can skip it through a meat grinder or walk with a submersible blender.

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

In about an hour we will put it on the fire again and continue to cook until ready. We immediately put it in jars. We wrap the jars in something warm.

Raspberry jam with starch, recipe

With starch, a good jam is obtained, it is quite thick in consistency, without long cooking. If you like, you can cook this.

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

How to cook:

Rinse the berries well and carefully, drain the water and let it drain a little. Grind the berries with a blender or through a meat grinder, if desired, squeeze through cheesecloth so that the jam is pitted.

We set to cook on the quietest fire and after boiling, cook for 20 minutes. Meanwhile, dilute starch in half a glass of water and pour it into the jam at the end of cooking, remembering to stir everything. As always, we immediately roll it into banks.

Raspberry jam without boiling

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

For jam we will need:

• Kilo raspberry
• Two kilos of sugar

How to cook it:

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

Raspberry jam with lemon zest

Highly interesting recipe, the taste of the jam is spicy. We really like the light sourness in raspberries.

We will need:

• A couple of kilograms of berries and sugar
• One lemon

How to cook:

Sort the berries and rinse. Pour into an arched container, add sugar. Set aside for a few hours to allow the juice to stand out. Drain and boil it for 15 minutes, then add the berries. Rub the lemon zest on a grater and put it in jam. We continue to cook, 10 minutes before the end, squeeze all the juice from the lemon into the jam.

We put it ready in the jars, roll it up and let it cool under a warm blanket for 24 hours.

As you can see, you can cook raspberry jam in different ways, all recipes have been tried by our family and deservedly took an honorable place in our cookbook.

Jam from raspberries and peaches, video recipe