Fresh raspberry jam. Raspberry jam taste and aroma will improve your mood a hundred times! Whole Berry Raspberry Jam
In ancient times, the process of making ordinary jam was accompanied by a number of rituals. It was even customary to cook each jam on strictly defined days. Today raspberry jam prepares easier and faster, but still enjoys success. Every modern housewife always has in her arsenal a jar or two of this wonderful healing jam, aromatic, tasty and indispensable for colds. Previously, homemade raspberry jam was made without sugar, in honey or molasses. There is nothing surprising in this, because sugar appeared in Russia much later. Dozens of recipes for making this amazing jam have survived to this day, and new ones invented today have also been added to them. This complicates the task a little, because I really want to try making homemade raspberry jam in different ways. Well, there would be a raspberry-berry, and we have prepared all kinds of recipes for you: both to your taste and to your liking.
To make homemade raspberry jam, take berries that are not quite ripe, but at the same time large, bright and quite aromatic. To get rid of the so-called raspberry bug, which is often found in raspberries, immerse the freshly picked berries for 10-15 minutes in a saline solution (1 tsp salt in 1 glass of water), and then rinse them with clean cold water and dry.
An old recipe for homemade raspberry jam
Ingredients:
5 kg of berries,
½ stack. water.
Preparation:
Place raspberries in enamel pot, put on a low heat, placing a divider or a baking sheet under it so that the heat is evenly distributed, and boil the berry 2-3 times. After that, place the pan in the oven and boil its contents so that the berry is reduced in volume by 8 times. Put the finished jam in sterilized jars, close with nylon lids and store in the refrigerator.
Grandma's raspberry jam
Ingredients:
1 kg of raspberries,
2 kg of sugar
1 liter of water
2 tsp salt,
2 tsp citric acid.
Preparation:
Dissolve sugar in 1 liter of water and boil the syrup. Pour the raspberries into the syrup and let sit for 1 hour. When the time is up, place the raspberries on the stove and cook until the jam is the desired thickness. 3 minutes before shutdown add citric acid... Put the finished jam in prepared jars and seal.
Homemade wild raspberry jam
Ingredients:
800 g of forest raspberries,
1.2 kg of sugar.
Preparation:
Gather large, not too ripe raspberries (preferably picking raspberries in dry, good weather) and place them on a dish. Sprinkle a quarter of sugar on the berries and put the dish with berries in a cold place overnight. The next day, prepare a syrup from 1 glass of water and the remaining sugar, cool it and pour it over the berries for 3 hours. Then cook until tender, let it cool, take out the berries with a teaspoon, put them in a jar, strain the syrup and pour the berries over them.
Raspberry jam "Delicate delicacy"
Ingredients:
1 kg of raspberries,
1.5 kg of sugar.
Preparation:
Pour the prepared berries into a basin, cover with sugar and leave for several hours so that they give juice. Then put the basin on fire, cook until boiling, stirring occasionally. Use a wooden spoon to remove the foam that appears on the surface of the jam. Boil the boiled jam for another 5 minutes, cool it a little and roll it up in sterilized jars.
Raspberry jam "Berry to berry"
Ingredients:
1 kg of raspberries,
1.5 kg of sugar.
Preparation:
Cover the sorted raspberries with sugar and put in a cool place overnight. The next day, gently drain the raspberry juice and bring it to a boil. Then pour the prepared syrup over the raspberries and put on fire. Cook for 20 minutes over low heat, do not forget to remove the foam. Do not stir the jam, but shake it in a circular motion so that the berries remain intact. Add lemon juice at the end of cooking. Cool the finished jam in a bowl of cold water, then transfer to sterilized jars, close the lids and store in a cold place.
Homemade Seedless Raspberry Jam
Ingredients:
1 kg of raspberries, rubbed through a sieve,
900 g sugar.
Preparation: Heat the sorted raspberries over a fire, and then pass through a fine sieve. Weigh the resulting pulp and add sugar based on weight. Bring the raspberry pulp with sugar to a boil, remove the froth and cook until tender, stirring occasionally. To check if the jam is ready, place a drop of the jam on a cold plate. If the drop has frozen and not spread, then the jam is ready. Spread the jam in sterilized jars, close and put the lids down until they cool completely.
Oven-baked raspberry jam
Ingredients:
500 g raspberries
500 g of sugar.
Preparation:
Place sugar and raspberries separately in two refractory bowls. Place in an oven preheated to 175 ° C for 20-30 minutes. Then remove from the oven, combine raspberries and sugar in a large bowl, which turns into syrup during cooking. caramel color, and stir gently with a wooden spoon. Put the jam in dry, clean jars, let cool and refrigerate.
Puff raspberry jam
Ingredients:
raspberries and sugar in equal amounts.
Preparation:
Pour the prepared raspberries and sugar into a bowl or jam pot in layers: 1 cup of raspberries - 1 cup of sugar, and leave for a few hours for the raspberries to juice and soak the sugar. Then put the basin on low heat for 30-40 minutes (it depends on the amount of berries and sugar). When the raspberry juice has covered all the sugar, turn on the fire harder and bring to a boil, stirring with a wooden spoon. Pour the finished jam hot into sterilized jars.
Raspberry "Ten Minute"
Ingredients:
1 kg of raspberries,
500g sugar.
Preparation:
Cover the sorted raspberries with sugar and leave in the cooking bowl overnight. In the morning, stirring gently, heat until the sugar dissolves. After boiling, simmer for 10 minutes, then pour into clean, prepared jars and roll up. The jam is stored at room temperature.
Raspberry jam with alcohol
Ingredients:
1 kg of raspberries,
1 kg of sugar
¼ stack. alcohol.
Preparation:
Pour the prepared raspberries with 500 g of sugar and sprinkle with alcohol. Place the container with raspberries in a cool place for 6 hours. Then add the remaining sugar, shake the mixture, put on low heat and cook until tender. Then pack the finished jam into sterilized jars and roll up.
Raspberry jam with cognac
Ingredients:
1 kg of raspberries,
800 g sugar
50 g of brandy,
1 tbsp gelatin.
Preparation:
Sort out the berries, but do not wash them, sprinkle with sugar, beat with a mixer (or blender), then pour in the cognac and beat again. V warm water soak gelatin until swollen. Put the raspberry mass in a saucepan and set it on water bath... Then bring to a boil, boil for 5 minutes, remove the foam, add gelatin, stir and cook for another 2 minutes. Put the finished jam in sterilized jars, seal, let cool and put in a cool place.
Raspberry jam with lemon
Ingredients:
2 kg of raspberries,
2.5 kg of sugar
¼ lemon.
Preparation:
Fold the berries in an enamel container, cover with sugar and leave in a cool place overnight (you can put them in the refrigerator). After 6-7 hours, when the raspberries let out enough juice, put the container on high heat, bring to a boil, and then reduce the heat to a minimum, remove the foam that appears. Then cook the jam for 30 minutes, stirring occasionally with a wooden spatula. 5 minutes before the end of cooking, add the juice of a quarter of a lemon to the jam. Cool the finished jam and place in sterilized jars, close the lids and store in a cool place.
Bulgarian raspberry jam
Ingredients:
1 kg of raspberries,
2 kg of sugar
4 stacks water,
2 tsp citric acid.
Preparation:
Pour sugar into a bowl intended for cooking jam, pour in water and put the prepared berries. Cook over low heat until tender in one go. To prevent the berries from burning, remove the bowl from the heat from time to time and stir the contents in a circular motion. Add citric acid before the end of cooking.
Raspberry jam on red currant juice
Ingredients:
1 kg of raspberries,
500-600 g of sugar.
For syrup:
100 g of red currant juice,
600 g of sugar.
Preparation:
Sort the raspberries, cover with hot syrup made from red currant juice and sugar, bring to a boil and remove from heat. Cook the jam in 2-3 doses, each time adding the remaining sugar at the rate (1-1.2 kg per 1 kg of raspberries). Arrange the chilled jam in jars, cover with damp parchment paper and tie with twine.
Raspberry jam with juice black currant
Ingredients:
500 g raspberries
500 g black currant,
1.25 kg of sugar.
Preparation:
Mash the raspberries with a little sugar. Squeeze the juice out of the black currant and add it to the container with the raspberries. Heat the resulting mass over low heat and add sugar, stirring occasionally. When it dissolves, put the jam in dry, sterilized jars and immediately seal with tin lids.
Jelly Raspberry Jam
Ingredients:
1 kg of berries,
1-1.5 kg of sugar.
Preparation:
Little secret: in this jam you need to collect not only ripe berries, but also half-ripe, and in a small amount - unripe. They will give our jam a gelling effect. This jam is brewed in two stages. Pour ⅔ of sugar into the berries and leave for 2 hours for the raspberries to juice. If there is no desire and time to wait 2 hours, put the container with raspberries on a low heat, add 2 tablespoons. water to better dissolve the sugar and slowly bring the mixture to a boil, stirring and skimming. After boiling, cook the jam for 5-7 minutes, remove from the stove and leave to cool completely. In the morning, put the berries on a low heat again and slowly bring the jam to a boil. Then add the remaining sugar, stirring constantly until it is completely dissolved, cook again for 5-7 minutes, and the jam is ready! Pour it into sterilized jars, but do not immediately close the lids, but let it cool slightly (about 1 hour) so that a frozen film forms on the surface of the jam. And only after that close the jam with sterile lids.
Homemade raspberry jam with rhubarb
Ingredients:
350 g raspberries,
750 g sugar
1.5 kg of peeled and chopped rhubarb.
Preparation:
Mix the sugar and rhubarb in a bowl and leave overnight (during this time, the rhubarb will drain the juice). Pour the juice through a sieve into a saucepan, boil over low heat for 2 minutes, then add rhubarb and raspberries. Boil, stir again and let simmer for 5 minutes to thicken the jam. Fill sterile jars with ready-made jam and roll up.
Homemade Raspberry Jam Sugar Free
Sort out the berries, gently rinse with water, dry, put in sterilized jars and cover with lids. Then put the jars of raspberries in a large container of water, bring to a boil and boil the jars for 10 minutes. Then take out the jars, seal them tightly with lids and cool under a blanket.
Healthy raspberry jam (without cooking)
Ingredients:
2 cans of raspberries,
2 cans of sugar.
Preparation:
Rub the sorted raspberries with sugar in an enamel saucepan. Sterilize 0.5 l jars over steam, let them cool, then transfer raspberries, grated with sugar, into them. Boil the plastic lids for 30 seconds and immediately put them on the jars. Store the finished jam in the refrigerator.
Raw raspberry jam
Ingredients:
500 g raspberries
600 g sugar
6 tbsp vodka,
aspirin - for powder.
Preparation:
Sprinkle the raspberries lightly with vodka to remove any bugs from the berries. Then beat the berries with sugar with a mixer for 10 minutes, gradually adding 6 tbsp. vodka. Transfer the finished jam to sterilized jars, preferably with screw caps, crush an aspirin tablet and lightly sprinkle the jam in a jar with this powder to prevent the fermentation process. Place a piece of parchment under the lid, twist the jar and store in the cold.
Delicious jam and wonderful raspberry mood for the whole winter!
Larisa Shuftaykina
What could be tastier than raspberry jam? Its aroma warms, and useful material, which are preserved in the jam despite the long cooking, help with colds. Raspberry jam has amazing properties: it can act on the body, like aspirin, lowering the temperature, relieving headaches and thinning the blood, and it has no contraindications. The perfect medicine and delicious treat.
Collecting and preparing raspberries is a laborious task, because this berry is so tender! Raspberries are best harvested in dry weather. If raspberries are to be transported, then pick the berries along with the stalk, and sort them out before cooking 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 lose valuable juice... It is better not to wash the raspberries before cooking, as the berries take on water and the jam becomes liquid. If raspberries are infected with fruit fly larvae, 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.
Possesses the best healing properties fresh raspberries and blanks without cooking (or with minimal heating).
Natural raspberries. Place the prepared berries in sterilized, cooled jars, shaking often to make them fit more tightly. Cover the jars with sterilized lids and place them in a container with water heated to 45-50 ° C. Sterilize from the moment of boiling 0.5-liter - 10 minutes, 1-liter - 15 minutes. Roll up, turn over and cool.
Raspberries in their own juice. It is prepared in the same way as in the previous recipe, only the berries laid in jars are poured with raspberry juice heated to 45-50 ° C. cover the jars with lids and put on sterilization. Sterilize from the moment of boiling 0.5-liter - 10 minutes, 1-liter - 15 minutes. Roll up, turn over and cool.
Raw raspberry jam
Ingredients:
1 kg of raspberries,
1-2 kg of sugar.
Preparation:
Sort out the raspberries and put them in a bowl. Never wash raspberries for "raw jam"! Add sugar, its amount depends on the storage time - the longer the jam is stored, the more sugar you need. Grind the berries with sugar with a wooden crush. The longer the berries are pounded, the more uniform the jam is and the less it will stratify during storage. It is advisable not to use a blender or meat grinder. Spread the finished jam in sterilized jars, not reaching the neck of 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, mashed with sugar
Ingredients:
1 kg of raspberries,
150-200 ml of water,
300 g of sugar.
Preparation:
Soak raspberries in salted water (980 ml of water - 20 g of salt), remove the emerging larvae, drain the water, and gently rinse the berries from 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. Add sugar to the grated mass, mix, heat to 80 ° C and fill in sterilized jars. Put on sterilization: 0.5-liter cans - 16 minutes, 1-liter - 20 minutes from the moment of boiling. Roll up.
Raspberry pureed in syrup
Ingredients:
1 kg of raspberries,
1200 g sugar
300 g of water.
Preparation:
Rub dry raspberries through a colander with a wooden spoon. Prepare syrup: dissolve sugar in water and boil for 5-7 minutes, then filter through 3-4 layers of cheesecloth, bring to a boil again and combine with raspberries. Stir and, without cooling, fill in heated sterilized jars to the top. Cover the jars with circles parchment paper dipped in alcohol and cover with boiled lids. Cool without turning.
Five-minute jam No. 1
Ingredients:
1 kg of berries,
1 kg of sugar.
Preparation:
Cover the prepared raspberries with sugar and leave for 4-5 hours. Drain the juice and boil it for 10 minutes. Dip the berries into the resulting syrup, bring to a boil, reduce heat and boil for 5 minutes. Pour the jam into the jars and roll up.
Five-minute jam No. 2
Ingredients:
1 kg of berries,
500 g of sugar.
Preparation:
Fill the berries in a bowl with sugar and leave for 3-4 hours until the juice appears. Put 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 (cooked for 15 minutes)
Ingredients:
1 kg of raspberries,
1.5 kg of sugar.
Preparation:
Cover the raspberries with sugar and refrigerate overnight. In the morning, put the basin on fire, bring to a boil and reduce heat. Cook for 15 minutes. Place in sterilized jars and roll up.
Raspberry jam No. 1
Ingredients:
1 liter raspberries
1 liter of sugar.
Preparation:
Pour raspberries in glasses into a basin, sprinkling with sugar: a glass of berries, a glass of sugar. Leave it on for 2-3 hours. Then put on low heat for 40 minutes, until the juice from the berries soaks all the sugar. Increase heat to medium, bring to a boil, stirring constantly, until all the sugar is dissolved. Once all the sugar is dissolved, pour into sterilized jars, roll up and cool.
Raspberry jam No. 2
Ingredients:
1 kg of raspberries,
2 kg of sugar
2 tsp citric acid
4 stacks water.
Preparation:
Pour water into a bowl, add sugar and berries. Put on low heat and cook the jam until cooked in one go. During cooking, periodically remove the bowl from the heat and stir the jam. Add citric acid before the end of cooking. Roll up.
Raspberry jam No. 3
Ingredients:
1 kg of raspberries,
1.45 kg of sugar.
Preparation:
Sprinkle sugar over the berries and leave for 8 hours. Put the basin on low heat and heat until the sugar dissolves. After that, turn up the heat and cook until cooked for the minimum time - this way you will keep the bright color of the raspberries. Arrange in jars, roll up, turn over and cool.
Raspberry jam No. 4
Ingredients:
1 kg of raspberries,
800 ml of water,
1.5 kg of sugar.
Preparation:
Prepare a syrup from water and sugar, pour them over the berries and leave for 3-4 hours. Then pour the syrup into another bowl, boil for 5-7 minutes and pour the raspberries over again. Put the container with berries on low heat and cook until tender. Pour into jars, roll up, turn over and cool.
Raspberry jam No. 5
Ingredients:
1 kg of raspberries,
500 ml of 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... Put on fire again and boil for 8-10 minutes, remove from heat and cool for 10-15 minutes. Then put it on the fire again and cook the jam until tender. Pour hot into sterilized jars, roll up.
Raspberry jam No. 6
Ingredients:
1 kg of raspberries,
1 kg of sugar
150 ml of water.
Preparation:
Fill the prepared berries with half the amount of sugar and leave for 5-6 hours. Drain the separated juice, add water and the remaining sugar and boil the syrup. Pour the 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 gently in water and let it drain. From half the norm of sugar and 1 stack. boil the syrup until a drop of syrup spreads on the plate. Add raspberries, bring to a boil, reduce heat and cook for 15 minutes. Remove from heat and add remaining sugar. Stir the sugar with a wooden spoon until it is completely dissolved and pour into hot sterilized jars. Roll up, turn over and cool. This jam looks like jelly.
Raspberry jam in the microwave
Ingredients:
1 kg of raspberries,
1 kg sugar
1 stack water,
3-4 g of citric acid.
Preparation:
Stir water with sugar and microwave at full power for 5-15 minutes (depending on power). Stir the syrup every 3 minutes. Put berries and citric acid in hot syrup, mix and put on full power for 8-20 minutes. during this time, stir the jam 3-5 times. Spread the finished jam in sterilized jars and roll up. Turn over, wrap, cool.
Raspberry jam No. 1
Ingredients:
1 kg of raspberries,
1 kg of sugar
430 ml of water.
Preparation:
Boil sugar syrup from water and sugar to a state where a drop of syrup does not spread on a plate. Put the berries in boiling syrup and cook until tender. Place in sterilized jars and roll up. Turn over and cool.
Raspberry jam No. 2
Ingredients:
1 kg of raspberries,
1 kg of sugar.
Preparation:
Pour half the sugar over the raspberries and leave for 4-6 hours. Drain the separated juice, add the remaining sugar and cook the syrup for 5 minutes. Put the berries in boiling syrup and cook until cooked. Spread hot on sterilized jars, cover with lids and place in water heated to 70-75 ° C for sterilization. After boiling, sterilize 0.5 liter for 10 minutes, 1 liter for 15 minutes. Roll up, turn over and cool.
Raspberry marmalade
Ingredients:
1 kg of raspberries,
2 stacks Sahara.
Preparation:
Place the raspberries in a bowl and place over low heat. Warm up until they let out the juice. Wipe the hot mass through a sieve, mix with sugar and boil over high heat, stirring constantly, until thickened. Spread hot on sterilized jars, roll up.
Raspberry jam
Ingredients:
5 kg of raspberries,
3 kg of sugar
1 stack. water.
Preparation:
Combine the prepared raspberries with sugar and water and cook over low heat. Cook until tender, stirring occasionally. The jam will have a dark color, as the seeds turn brown during cooking. To avoid browning, the berries should be crushed with a wooden pestle before cooking and rubbed through a sieve to remove seeds.
Happy blanks!
Larisa Shuftaykina
How often we want to arrange a sweet life for ourselves. Especially at a time when the severe winter cold came. During such a period, what could be better than delicious raspberry jam along with hot tea. You can hardly think of something better when a blizzard is raging outside the window. Except for its sweetness thick jam from raspberries for the winter is an effective and tasty remedy for colds.
Let's delve a little into the past. The historical home of the raspberry is Greece. According to an ancient legend, a nymph named Ida collected it for the supreme god - Zeus, when he was still very young. And the red raspberry became thanks to the blood of a nymph, which was scratched on a thorny bush.
Let's talk now about the unconditional benefits of this sweet berry. It contains fiber and a lot of sucrose. And also pectin, minerals, carotene, and most importantly - a lot of vitamins. This is why one of the best properties of raspberries is anti-inflammatory. If you have a sore throat, eat a raspberry and it will all go away soon!
Raspberry jam is not only tasty, but also a healthy product
Any good hostess is simply obliged to close at least a few jars of raspberries for the winter. And the more the better. After all, winters are long, cold, and no one is immune from disease. But raspberries, as we all know, are the best natural medicine.
Yes, and sometimes you just want to pamper yourself with delicious, sipping hot tea and eating jam from these berries in a warm company of friends or family. Therefore, everyone loves thick raspberry jam in winter.
We have chosen for you best recipes raspberry jam. You can have absolutely no doubt that it will preserve all its beneficial anti-inflammatory qualities, and vitamins will undoubtedly remain in place.
The nice thing about these recipes is that some of them can be cooked in multiple ways! And you can choose the one that suits you best.
Well, let's get down to our blanks!
Raspberries with sugar for the winter with cooking
To make jam according to this recipe, a kilogram of sugar and a kilogram of berries are usually taken. Generally this recipe raspberries with sugar for the winter with cooking can be considered to some extent classic, since its hostesses are chosen most often.
So let's start cooking.
But try to leave as little water as possible after this. And it is better to let the berries dry out, otherwise the jam will not turn out thick, as we would like, but on the contrary - liquid.
Next, you need to take a wide bowl or any other large dish in which we will cook our jam, and begin to lay out the raspberries and sugar in alternating layers. Sprinkle the berries with sugar, and so on until they run out.
It is desirable that the last layer is sugar. This move will allow us to distribute the layers as evenly as possible, and there will be no need to mix them.
A very important point! During cooking, you should not take enamel containers - your jam may burn and everything will go down the drain.
The dishes should be covered with gauze and left overnight so that our raspberries let in as much juice as possible. Already in the morning we check - if, in your opinion, there is enough juice, you can proceed to direct preparation. To make it more convenient, let's gradually figure out how to cook this healthy sweetness.
It is interesting that this recipe has two cooking options at once:
First- prepare a syrup suitable for its thickness, pour over the berries and boil. After that, let the jam boil for another five minutes, and then pour into jars.
Second- use multiple, but short-term cooking.
You can try two options and choose the one that seems easier or more convenient. You can rest assured that one way or another, you will end up with a thick delicacy with whole berries that will last without problems throughout the winter. But now we will take a closer look at the second cooking option.
What do we have to do:
We set the fire to medium power. We bring our contents to the boiling point, when the sugar dissolves. Let it boil for another five minutes, and then remove from the stove and wait until our jam has completely cooled. Stir very gently to leave the berries intact. Of course, if that's what you want.
When the jam has cooled down, we repeat the process - put it on medium heat, bring it to a boiling point, and after five minutes remove it from the stove again and let it cool completely.
Do not forget to remove the foam that will form during cooking. But in fact, raspberry foam is delicious. It is not for nothing that children like her so much. And yet, in the jam itself, we do not need it.
This cooking process must be repeated three times. After the third cycle, the jam should be brought to readiness. You can tell this by the maroon shade and the thickness of the syrup.
If you want to finally make sure that the treat is ready, it is very easy to check. A teaspoon of syrup must be poured into a plate and held with a spoon, as if stretching. If a groove appears and begins to freeze, then everything is ready.
A little trick: if you want your jam to become very thick, you should add a little pre-soaked gelatin to it.
Pour the ready-made jam hot to the very neck into prepared jars, sterilized in advance in any way convenient for you. Then they should be turned over and wrapped to cool down more slowly. And as it hardens, the jam will thicken.
So everything is ready. Congratulations, you did a good job!
The recipe for grated raspberries with sugar for the winter
As in the previous recipe, the ratio of ingredients is the same:
- Raspberries - 1 kilogram;
- Sugar - 1 kilogram.
How to cook:
The jam according to this recipe should be stored in the freezer, so the ingredients can be taken in equal amounts... As in the last time, we take only ripe berries and preferably whole ones. We go through, rinse thoroughly and remove excess water.
Then pour sugar over the berries and now there are a couple of points from which you can choose the most suitable one for you. Raspberries can be crushed with a wooden pestle, or you can simply beat with a blender.
The advantage of the recipe for grated raspberries with sugar for the winter is that sterilized glass jars are not needed here. Plastic containers are more suitable here.
Having filled them to the top, put the raspberries in the freezer or on the top shelf of the refrigerator. It is noteworthy that the jam will not freeze, even if you store it in the freezer. Stringy and thick syrup raspberry treats prepared in this way will be no worse than cooked on the stove.
Raspberry jam for the winter a simple recipe - "five minutes"
Many hostesses like this recipe very much. After all, it is cooked very quickly, which is why it is called a five-minute. But there is one caveat - with all the speed of preparation, it is worth trying not only to make it really thick, but also to save all the vitamins to the maximum.
So. The amount of ingredients can be as you wish, but the ratio is always 1 to 1. Water should not be used. Thanks to this, the syrup will come out viscous and thick.
Drying berries in colo-slag
The raspberries should be sorted out as usual, but should not be rinsed. Only if you notice caterpillars in it. Then fill it with salted water for a while, and then rinse. After all, place the raspberries in a colander to drain the remaining water and dry the berries.
When all the preparatory procedures are completed, we put the raspberries in the dishes in which we will cook them. The berries need to be mashed, mixed with sugar and placed in a cool place overnight.
You can start cooking in the morning. After stirring the mass again, you need to put it on a small fire and stir frequently until the sugar is completely dissolved.
When this happens, you need to increase the heat, and then bring the mixture to a boil, then boil for another five minutes. Do not forget that the foam must be removed during cooking.
Pour hot jam into jars to the very edges and tighten with tight lids. You need to store the jam wrapped up in a dark and cool place.
As you can see, a simple recipe for raspberry jam for the winter is really prepared very easily and really in five minutes.
Jam cooked in its own juice
Many people love this recipe precisely because raspberries retain not only their beautiful color and delicious aroma, but also their natural taste.
As in all previous recipes, berries and sugar are 1 to 1. Raspberries must be washed, dried and sprinkled with sugar. And leave for a few hours until the berries are juiced.
After mixing the mixture, put the future jam on a small fire. This is a very important nuance, since you need to remove the jam from the stove as soon as it boils.
When the jam is completely cool, the cycle will need to be repeated a couple more times - this will help you achieve the required thickness.
Pouring the jam into pre-prepared jars, put in a cool, dark place.
That's all. We have tried to prepare for you the most simple and delicious recipes thick raspberry jam with the most detailed step by step description all actions. Bon Appetit!
Before making the jam, peel the stalks of the raspberries and gently rinse the berries with cold water.
The easiest way to cook delicious jam... The berries are not very soft, and the syrup is transparent.
Ingredients
- 1 kg of raspberries;
- 1 kg of sugar.
Preparation
Cover the raspberries with sugar in a saucepan and leave for 3-5 hours to let the berries start juicing. Bring to a boil over medium heat and simmer for 5 minutes. Remove the froth from the jam during cooking.
The jam is thick, smooth and sweet, but not sugary at all. Thanks to citric acid, the jam will not become sugared and will delight you for a long time with its amazing taste and consistency.
Ingredients
- 1.2 kg of raspberries;
- 100 ml of water;
- 800 g sugar;
- 2 g (on the tip of a knife) citric acid.
Preparation
Grind the raspberries with a blender or pusher. Transfer the berries to a saucepan, put on moderate heat and add water. Periodically skimming off the foam, bring the berry mass to a boil and cook for 3 minutes.
Grind raspberries through a sieve into another saucepan. Add sugar and mix thoroughly. Bring the mixture to a boil again and cook for 15-30 minutes.
Check the readiness in this way: drip a little jam on a clean cold plate and pass through it with a spoon. If the edges do not stick together, the food is ready.
In a mug, dissolve citric acid in a little water. Pour this mixture into the berry, bring to a boil and remove from heat. The jam will thicken after cooling completely.
This incredibly simple recipe will allow you to enjoy almost fresh and very fragrant raspberries in winter.
Ingredients
- 1 kg of raspberries;
- 1 kg of sugar.
Preparation
Cover the raspberries with sugar and chop with a crush. Leave it on for 4-5 hours until the sugar is completely dissolved. Stir the berry mass periodically.
Divide the raw jam into plastic containers or plastic bags and store in the freezer.
You can also put the jam in sterilized jars and store in the refrigerator, but for this you need to use not 1 kg, but 1½ kg of sugar.
You don't have to boil it for a long time to make the jam thick. You can simply add gelatin to it.
Ingredients
- 1 kg of raspberries;
- 800 g sugar;
- 25 g (2 tablespoons) gelatin;
- 70 ml of water.
Preparation
Put the berries in a saucepan, add sugar and shake. Leave it on for a few hours for the raspberries to release the juice.
Put on moderate heat, bring to a boil, remove from heat and cool. Repeat cooking, let cool. Bring the berry mass to a boil again.
Dissolve the gelatin in warm water. When the jam boils for the third time, pour the gelatin mixture into the saucepan, stirring constantly. After cooling, the dessert will thicken.
povarenok.ru Amazing sweet aroma and piquant sourness.
Ingredients
- 2 lemons;
- 1 lime;
- 200 g brown sugar;
- 200 ml of water;
- 1.8 kg of white sugar;
- 1.5 kg of melon pulp;
- 800 g raspberries.
Preparation
In a bowl, grate the zest of lemons and limes and squeeze the juice out of the fruit. Add Brown sugar, stir and leave for an hour.
Pour the contents of a bowl into a saucepan, add water and white sugar. Put on medium heat, stir and bring to a boil.
Spoon the melon pulp into small cubes. Bring the mixture to a boil again and cook for 5 minutes. Add the raspberries and, periodically skimming, cook for another 5 minutes.
Leave the food to cool for a few hours. Then bring it to a boil again over medium heat and cook for 20 minutes.
Very thick jam, which can be served not only with tea, but also used as a filling for pies.
Ingredients
- 400 g raspberries;
- 200 g blueberries;
- 600 g of sugar.
Preparation
Place raspberries and blueberries in a saucepan and cover with sugar. Leave it on for a couple of hours to let the berries juice.
Put on medium heat, bring to a boil and, stirring constantly, cook for 15 minutes. Cool, bring to a boil again and cook for 15 minutes. Let cool and repeat cooking again.
At all times, raspberry jam was a popular delicacy in Russia.
Many people believe that homemade raspberry jam is delicious, and most importantly useful alternative harmful sweets from the store. They are right, because raspberries are a storehouse of useful microelements! We wrote more about the benefits of raspberries.
Raspberry jam can be a complete dessert for tea. In addition, raspberry jam makes delicious filling for a sweet cake.
Raspberry jam "Pyatiminutka"
According to this recipe, raspberry jam should be cooked for no more than 5 minutes. This method of preparation will preserve the bioactivity of most of the vitamins and minerals.
Cooking time is 5 minutes.
Ingredients:
- raspberries - 2 kg;
- sugar - 1.5 kg;
Preparation:
- Sort the berries carefully. Select any dry leaves that come across. Then, gently rinse the raspberries with cool water.
- Place the berries in the saucepan in which you are going to cook the jam, and crush them.
- Add sugar to the raspberries, cover the pot with a towel and leave to stand for 40 minutes.
- Then place the raspberry saucepan over medium heat. Stir constantly and remove the froth.
- When the sugar dissolves, the jam will boil. It should boil for 5 minutes. Then turn off the heat.
- Pour the resulting jam into jars, roll up and put in a cool place - this way it will be stored longer.
This recipe is suitable for those who follow the figure, play sports or do not like too sweet food. Sugar-free raspberry jam is indicated for type 1 and type 2 diabetes. Eat to your health!
Cooking time - 30 minutes.
Ingredients:
- raspberries - 1 kg;
- water - 500 gr.
Preparation:
- Sterilize the banks. This is necessary because there is no preservative - sugar.
- Place the raspberries in an enamel pot, add water and cook for 10-15 minutes.
- Roll the jam into jars. Delicious delicacy without harm to the figure is ready!
Whole Berry Raspberry Jam
Whole berry raspberry jam will look beautiful even on festive table... In addition, it is the jam made from whole berries that is the most delicious! It is important to gently wash and boil the berries to maintain their shape.
Cooking time - 1 hour.
Ingredients:
- raspberries - 2 kg;
- sugar - 1 kg 200 gr;
- water - 800 gr.
Preparation:
- Raspberries gently, in small parts, rinse with cold water.
- Place the berries in a bowl in a wide-bottomed aluminum bowl. Pour sugar in there and leave for 30 minutes.
- Put the bowl with berries on low heat. Stir the jam gently from time to time and skim the resulting foam. Cook for 15 minutes.
- Serve the jam in a beautiful bowl as a stand-alone dessert.
This method of making raspberry jam is valuable in that it prevents the destruction of beneficial trace elements, which occurs during long heat treatment. Among them are coumarins - substances that can normalize blood clotting; anthocyanins are substances that strengthen blood vessels and capillaries.
Cooking time - 1.5 hours.
Ingredients:
- raspberries - 1 kg;
- sugar - 750 gr;
- lemon juice- 1 tbsp. l.
Preparation:
- Sterilize the jam jars. Wait for it to cool.
- Wash the raspberries thoroughly and cover with sugar. Add lemon juice and let sit for 1 hour.
- The sugar should dissolve in the berries. To do this, crush the raspberries well.
- Pour the finished mass into jars. Store raspberry jam in the refrigerator.
If you want to make delicious raspberry jam and spend less time cooking, you can use a slow cooker. There is no need to stir the jam and monitor the uniformity - the multicooker will do everything for you.
Cooking time - 2 hours.
Ingredients:
- raspberries - 600 gr;
- sugar - 450 gr.
Preparation:
- Rinse raspberries in cool water before cooking, put in a colander.
- Place the raspberries in a bowl and cover with sugar. Leave to soak for 1.5 hours.
- Put the candied berries in a slow cooker. If the multicooker does not have the Jam mode, then select the Steam or Cooking mode.
- Cook the jam in a slow cooker for 20 minutes.
- Pour the finished treat into jars and roll up immediately. Store in a cool place.