Raspberry jam. Raspberry jam - a recipe for the winter pitted

Description

Good day, dear readers and guests!

Winter homework is in full swing! Strawberries for the winter or this is certainly very good, but raspberries for the winter should be in every cellar or refrigerator.

Well, what about fragrant fragrant jam for tea on a cold winter evening? Yes, without him, too, nowhere. Only now, instead of jam, I quickly roll up raspberry jam. And it turns out thick, bright and very fragrant! In addition, you will need only 5 minutes for cooking and only 350 grams of sugar! It suits you? Me Yes!

Ingredients:

raspberries - 1 kilogram,
sugar - 350 gr.,
gelfix 3:1 - 1 package (15-20 gr.),
dried mint sprig (optional)

How to cook:

Healthy, thick raspberry jam for the winter is a great recipe to stock up on raspberries for the winter. Friends, if you are looking for a raspberry recipe for the winter, join me and we will cook raspberry jam for the winter together. To make jam, you will need a container with a thick bottom. Despite the fact that I love to cook, with the advent of a multicooker in my house, I prefer it. Therefore, I will cook raspberry jam in a slow cooker.
Raspberries, for making jam, may not be the first grade. That is, not like from the picture, but in no case should there be rotten berries.
After pouring the raspberries into the bowl of the multicooker, it must be rubbed. I armed myself with a wooden pusher. You could also use an immersion blender, but upon contact with it, it loses its appetizing brightness.
Raspberries are very ripe, so they quickly lend themselves to grinding and after one minute my 1 kilogram of raspberries turns into such a bright gruel. I didn't try too hard to grind it, so it's possible that a couple of raspberries remained intact.
The main product for making thick raspberry jam will be gelfix. It must be mixed with sugar and added to the grated raspberries.
Mix the contents of the bowl well. After that, the multicooker must be turned on in the "steaming" or "stewing" mode, with a minimum time. I chose 20 minutes. But it will not be needed, but only 10 minutes of the total time.
In general, once the raspberries have boiled, let them simmer, stirring constantly, for 3-5 minutes only.
At the last minute, add a sprig of mint, but preferably dried. From dry mint more flavors. Mix well and turn off the mode. Let the raspberries sit in the bowl for a couple of minutes while you prepare the jars.
Fill clean half-liter jars with hot raspberry jam. Cover with lids and roll up. Turn the lids upside down and leave for 5 minutes. Raspberry jam does not need to be wrapped in a blanket! Just leave it to cool at room temperature, and then, as space permits, you can leave it in the apartment or take it to the cellar.
Raspberry jam is ready and from the presented products I got 2 half liter jars and a little bit for testing. Delicious, with a fragrant mint note! Good luck to everyone and see you soon!

Perhaps one of the most favorite preparations for the winter from berries is raspberry jam. This delicious dessert is very fragrant and healthy. It can be prepared in several ways, each of which has certain advantages. There are several recipes for raspberry jam: with and without pits. You can add other berries to raspberries. Such sweetness will be a useful and incredibly tasty addition to tea, toast, sandwiches. The blank can also be used as a filling for baking.

Raspberry jam recipe for the winter

Fragrant and thick raspberry jam has a rich taste. Plus, this dessert is very healthy. This sweet berry helps to cope with colds and often prevents them. The thing is that it is enriched with special substances that allow you to destroy microbes, eliminate malaise, pain, body aches and bad mood.

Ingredients

To cook healthy and thick enough raspberry jam for the winter, you will need to use:

raspberries - 1 kg;
sugar - 1 kg;
water - 500 ml.

Step by step recipe with photo

Based on a step-by-step recipe for raspberry jam with a photo, preparing a fragrant and sweet dessert is not difficult. The main thing is to build on the proposed recommendations and adhere to the ratio of ingredients that is indicated above.

First you need to prepare sugar and raspberries, after washing them under running water and drying them a little.

Now you need to take a thick-walled pan and shift the whole berry there. Sugar is added to it and water is poured.

The workpiece must be put on fire and brought to a boil. The future jam for the winter should be boiled for about 20 minutes. The berry in the juice should become soft.

You will need to remove the foam from the mass, and the raspberries should cool thoroughly. If necessary, you can remove the bones from the resulting workpiece for future jam. To do this, it is recommended to use gauze folded in several layers. In an impromptu sieve, you need to shift a small amount of berries and wipe them thoroughly with a wooden spoon.

The resulting mass for the future raspberry jam will need to be squeezed out. The composition is again put on a slow fire. Future raspberry jam needs to be boiled for another 60 minutes.

It remains only to pour the finished jam into pre-prepared jars. They should not only be washed. Banks still need to be sterilized. Ready raspberry jam should be cooled in natural conditions and cleaned in a dark and cool place.

seedless raspberry jam recipe

Delicious and healthy raspberry jam can be made pitted. Such a dessert looks amazing in jars and looks beautiful in a rosette on the table. But the special attraction of this recipe is that there are no small bones in the composition of the finished jam. The recipe contains advice, according to which it will not be difficult to get rid of this drawback. When jars with this amazing jam are opened in winter, it will be possible to enjoy dessert without any problems.

Ingredients

To make raspberry jam, you need to prepare an extremely simple list of ingredients:

sugar - 1.2 kg;
raspberries - 1 kg.

From the indicated amount of ingredients, 20 servings of healthy jam will be obtained.

On a note! There is no water in this jam recipe.

Step by step recipe with photo

A simple recipe for pitted raspberry jam is not difficult to prepare.

For starters, it’s worth doing the berry. She gets over and washed. Water should drain from the berry. It should be transferred to a convenient pan. The berry will need to be covered with sugar. Now you need to use only half the serving indicated in the recipe. The product should give juice. To do this, the blank for jam must be left on the table, without covering it with a lid, for 1-2 hours. In order for the berry to give more juice, it needs to be shaken periodically.

When the raspberry jam blank releases enough juice only based on sugar and without water, you will need to pass the berries through a colander. It needs to be fixed over a tall pan. Raspberries will need to be crushed with a masher, which is usually used to make mashed potatoes. Thanks to this solution, raspberry jam will turn out to be homogeneous and very tasty.

All juice must be filtered, after which the remaining portion of sugar is poured into it. The mixture is put on fire and boiled until it thickens completely. The foam must be removed in a timely manner, and the raspberry jam itself should be systematically thoroughly mixed. This will allow him to thoroughly lag behind the walls of the pan. Raspberry jam is boiled for about 60 minutes.

Note! Checking the readiness of the product is extremely simple. It is necessary to drip raspberry jam (only 1 drop) on a plate. If a drop of brew has not spread, then cooking must be completed.

Now you can pour raspberry jam into sterilized jars. Then the harvesting for the winter must be closed with lids. They, like banks, must first be sterilized. As a rule, it takes only a few minutes to prepare lids and jars. As you can see, the recipe for pitted raspberry jam is quite simple to perform. Even novice cooks will cope with its cooking.

Recipe for raspberry jam with gelatin

The original thick and dense raspberry jam with gelatin is not as difficult to prepare as it might seem at first glance. In its consistency, the resulting raspberry jam for the winter resembles confiture. The sweetness prepared according to this recipe will become not only an excellent independent dessert. It can be used as a filling for croissants, bagels or pies.

Ingredients

What ingredients are needed to make this dense and tasty raspberry jam for the winter? The recipe is based on the use of the following ingredients:

berries - 1 kg;
sugar - 1.4 kg;
gelatin - 2 tbsp. l.

Step by step recipe with photo

Based on a step-by-step recipe for raspberry jam with a photo, preparing an original dessert is as easy as shelling pears. A culinary experiment will certainly succeed if you approach the preparation of the ingredients correctly: the amount of berries and sugar should be thoroughly measured using a kitchen scale. Plus, it is recommended to prepare banks in advance.

To cook delicious raspberry jam with a deep aroma, you don’t have to do anything particularly difficult. Plus, it is worth considering that the berry itself belongs to the category of gelling fruits. That is why many housewives refuse to use additional ingredients. However, the inclusion of gelatin in the jam will avoid possible misunderstandings. It is worth starting cooking jam with the preparation of berries. It should be sorted out and washed. Then the product is leaned back into a colander so that all excess moisture is removed from the glass.

Pour the berries into a saucepan with thick walls and a bottom. She's covered in sugar. What is it for? The thing is that sugar allows you to get the juice necessary for further cooking dessert.

To get enough juice based on berries and sugar, you will need to leave the blank for future jam for about 180 minutes.

Next, you should use a blender to get a thick and homogeneous raspberry jam, the sugar has completely dissolved, and the juice has formed in the required volume. If necessary, you can use a sieve and strain the composition. In this case, raspberry jam, prepared according to the proposed recipe, will be pitted in addition to everything else.

A container with a preparation of sugar, berries and the resulting juice must be placed on the stove. The composition should boil. As a rule, it takes 20-25 minutes. It is difficult to determine the exact time, since much depends on the volume of the product and the given fire mode.

When the puree boils, the fire will need to be reduced. The foam that always forms on the surface of the berry blank for the winter should be removed. To do this, use a wooden spoon. Why is such a step necessary? If the foam remains, the raspberry jam may spoil. For the same purpose, banks are necessarily sterilized. Cook raspberry jam over low heat. The total cooking time takes 20-25 minutes, after which the container is removed from the stove. The workpiece should be allowed to cool slightly.

Now you need to dilute the gelatin. In order for it to swell thoroughly, you should wait 10-15 minutes. Then the composition is introduced into the raspberry mass.

Next, you need to prepare the jars and lids. They are sterilized. Raspberry jam is poured into prepared jars. Banks must be clogged and cleaned in a dark place. It is worth considering some features of this recipe: the composition does not thicken instantly, so you should not worry if it does not immediately seem particularly dense.

Raspberry jam recipe in a slow cooker

Delicious and delicious raspberry jam is prepared in another way, in a slow cooker. The option is quite simple, since it also involves obtaining juice from berries. However, the attractiveness of this method lies elsewhere. It takes only a few minutes to prepare the composition.

Ingredients

raspberries - 1.5 kg;
sugar - 1 kg.

Step by step recipe with photo

Raspberries need to be sorted out and cleaned of leaves, small debris and insects.

The product is transferred to the bowl of the household appliance. Top it with sugar. This will allow you to get the required amount of juice.

When the desired volume of juice is obtained, close the container with a lid. On the multicooker, the "Extinguishing" mode is set. Set the timer to no more than 15 minutes. Raspberry jam cooks very quickly.

Ready raspberry jam for the winter is poured into sterilized jars and sealed.

Raspberry jam video recipes

Now you can make one of the most valuable winter jams - raspberries. And in order not to make a mistake in the cooking process, refer to the video recipes for raspberry jam, which reflect all the nuances of the process.

Raspberries contain a natural antipyretic, a lot of vitamins and other beneficial ingredients. It helps to relieve the symptoms of a cold, speeds up recovery. Zealous housewives strive to prepare it for the winter in different forms. Raspberry jam is not only healthy, but also a delicious dessert. Even an inexperienced cook can cook it, but for this he will need knowledge of several points.

Cooking features

There are many recipes for raspberry jam. Dessert can be prepared using different technologies. However, there are rules that apply regardless of which raspberry jam recipe is chosen.

Raspberries spoil very quickly, become sour, lose juice. It is necessary to prepare jam from it as soon as possible after harvesting.
Raspberries are often attacked by bugs that can spoil the taste of the berry. They should not get into the jam. To rid the berry of insects, it is soaked in lightly salted water. After 15-20 minutes, insects will float to the surface. You just have to drain the water and rinse the raspberries well in a basin of clean water or under the shower.
So that the jam is not watery and does not have to be boiled for too long, the berries are dried before use, scattered on a towel or placed in a sieve.
There are many seeds in raspberries, which make the jam from it not as tender as we would like. Many housewives prefer to cook a little less jam, but of higher quality. To do this, they pour raspberries with water, boil a little and grind through a sieve or squeeze through gauze folded in several layers. For cooking jam, only the juice obtained as a result of this manipulation is used.
If you are making seedless raspberry jam, do not rush to throw out the pulp. It can be poured with boiled water with sugar, insisted for 20 minutes, strained and drunk like berry juice.
There are very few gelling components in raspberries. It is possible to cook jam from it only if a large amount of sugar is added and the syrup is boiled for a long time. The addition of pectin, gelatin, and similar products allows you to reduce the preparation time of raspberry jam and get a little more finished treat as a result.
When using gelling ingredients, pay attention to the instructions on the package. Sometimes the way they are used and the proportions depend on the form of release and composition. If the instructions on the package contradict those in the recipe, the manufacturer's instructions should take precedence.

Raspberry jam will not last long unless the jars are sterilized first. Lids also require sterilization.

How to store raspberry jam depends on what recipe it is made from. Most often, the sweet billet is stored in a cool room.

Classic raspberry jam recipe

Composition (per 1.25-1.5 l):

raspberries - 1 kg;
sugar - 1 kg.

Cooking method:

Wash, dry the raspberries, place them in an enamel container.
Pour the berry with sugar in the amount of 0.5 kg.
Cover and leave for 4-5 hours.
Put on medium heat. Bring to a boil, cook for 10 minutes, skimming off the foam that appears on the surface.
Drain in a colander, let the syrup drain back into the bowl.
Add the remaining sugar to the syrup.
Boil the syrup, stirring, for 60 minutes.
Return the berry or juice squeezed out of it to the syrup.
Boil for another 5-10 minutes.
Sterilize jars and suitable metal lids.
Spread hot jam in jars, roll them up with a key.

The more you boil the jam, the less it will turn out, but the thicker it will be. Whether to grind the berry removed from the syrup before returning it to the jam depends on your preference. With whole berries, the jam does not have a tender enough consistency due to the seeds that come across in it, but it turns out to be more fragrant and looks appetizing. The dessert can be stored at room temperature.

Raspberry jam with gelatin

Composition (for 2 l):

raspberries - 1 kg;
sugar - 1.2 kg;
water - 0.3 l;
gelatin - 10 g.

Cooking method:

Sort the raspberries, wash, dry. Remove the sepals.
Put the berry in a basin, cover it with sugar. Cover with insect-proof gauze, leave for an hour.
Gelatin pour 100 ml of clean water, leave to swell.
Add the rest of the water to the raspberries. Put the bowl of berries on the stove. Boil for half an hour over low heat. When foam appears on the surface, remove it and put it in a vase - you can enjoy it when the jam is cooked.
Pour liquid with swollen gelatin to raspberries, mix. Wait 2 minutes and remove the bowl of jam from the heat.
Arrange the jam in prepared jars, seal them tightly. After cooling, remove to an unheated pantry or other cool room.

The above version of raspberry jam is one of the most economical. Jam prepared according to this recipe has a delicate jelly-like texture.

Pitted raspberry jam

Composition (per 1.5 l):

raspberries - 1.2 kg;
sugar - 1.5 kg;
water - 0.5 l.

Cooking method:

Raspberries, sorting and washing, dry.
Pour the berry into the basin, fill with water.
Put on a slow fire, cook for 15 minutes after the water boils.
Remove the basin from the stove, let its contents cool slightly.
Strain the raspberry juice.
Squeeze the berry through the gauze folded in several layers. Mix the squeezed juice with raspberry broth, add sugar to it, mix.
Simmer the jam over low heat, skimming as needed, until the jam reaches the desired consistency. The dessert is ready if a drop of it does not spread on a saucer, and when it cools it becomes quite thick.
Divide jam into sterilized jars and seal tightly.

After the jam has cooled, it can be removed to the cellar or basement. Store it in a cool place, at a temperature not exceeding 20 degrees. Pitted raspberry jam is an exquisite dessert that is very pleasant to eat. He looks tempting too.

Raspberries have a pronounced taste and color, which is why adults and children like this berry so much. Those with a sweet tooth especially love raspberry jam. It is so nice to drink tea with him in winter, and he is good in baking. It is useful to eat such a delicacy during an illness - it will remove a cold and fever like a hand. Want to learn how to make raspberry jam for the winter with a simple recipe? The recipe for this delicacy is really very simple and does not take much time.

jam recipes

Raspberry pitted jam

Ingredients: raspberries - 1 kg; sugar - 1 kg; glass of water.

Raspberries must be washed. Place a portion of the fruit in a colander, rinse them with a stream of water. Let the water drain, then proceed to wash the next batch of berries. While they are drying, sterilize the jars. Two half-liter containers are enough for a kilogram of fruit.

Take a saucepan covered with enamel, medium volume. Pour in water and boil. Then send the berries there. Boil them for about 3 minutes, then arm yourself with a sieve and gauze. Install a clean container, place a sieve over it, drain the raspberry juice. When it drains into a bowl, soft raspberries will remain in the sieve. Grind it well to free it from the bones. Then transfer the remaining pulp to cheesecloth and squeeze well. All the bones remained in gauze, and we will cook delicious jam from raspberry slurry.
Again, pour the juice into the pan and add the entire volume of granulated sugar, turn on the fire to a medium level. When the sweet mass begins to boil, foam will form on the surface. Remove it with a spoon so that the raspberry jam is as clean and transparent as possible. Now you need to slightly reduce the heat and boil the mass, bringing to the desired consistency. On average, cooking should last 40 minutes. Some cook the jam longer if you want to achieve the maximum thickness of the product. Check readiness like this - take a little jam and drip on a plate. Turning it over, you will see how the drop behaves. If it does not slip, then the jam is thick enough. Keep in mind that as it cools, the mass will thicken even more. Roll the treat into jars, turn over and wrap.

Simple raspberry jam - a recipe for the winter with a pectin supplement

In order not to boil the jam for a long time, you can use a recipe with pectin. This is such a food supplement, absolutely harmless, which has gelling properties. With its help, you won’t have to cook seedless raspberry jam for a long time.

Ingredients: raspberries and sugar - per kilogram; glass of water; pectin - 5-7 grams.

We prepare the fruits by washing them with water. Let them lie down in a colander so that the water runs out completely. We send a pot of water (200 ml) to the fire. At the moment of boiling, we shift the raspberries there, cook for 3 minutes. We act with the berries in the same way as described above - grind through a sieve and squeeze the juice through gauze. Add sugar to the resulting nectar, bring to a boil. Remove the resulting foam. We continue the cooking process for literally 5-6 minutes. Three minutes before the end, you need to add pectin. To do this, combine it with a small amount of sugar, mix and pour a little into the jam, stirring the contents of the pan. Switch off the fire after 3 minutes. Pour raspberry jam into jars, roll up.

Note. If you decide to cook raspberry jam or any other with pectin, then take into account the following. The amount of pectin is adjusted depending on the volume of sugar. If the proportion of berries and granulated sugar is standard (1: 1), then put 5-7 grams of pectin. If less sugar is used, increase the amount of pectin to 10 grams. The same rule applies if a lot of water is taken. It is also important to know the following - after adding this component, cooking should not be continued for longer than 3 minutes, otherwise the gelling properties of the additive will be lost.

Seedless Recipe for Raspberry Gelatin Jam

Ingredients: raspberries - 1 kg; sugar - 1 kg; citric acid - 1 tsp; gelatin - a bag; water - 100 ml.

Soak raspberries in water for a short time. Remove floating debris and insects, rinse the berries with running water, placing in a colander. Take a fine metal sieve and grind all the berries over the pan. Squeeze out the pulp. Place the raspberry pulp in a saucepan, pour water and turn on the fire. Gradually add sugar, constantly stirring the nectar. Set the gelatin to swell by pouring water (50 ml).
Remove the foam after the jam boils. Add acid. Boil the treat for 5 minutes (sugar should dissolve). Heat the gelatin and stir well to melt the granules. Pour it into the jam in a small stream, stirring the contents of the pan with a spoon. Turn off the flame after a minute. The delicacy is ready, pour into jars and immediately roll up.

We have looked at a few simple pitted raspberry jam recipes. They are similar, the only difference is that they have added different components - pectin or gelatin. They will help to make the consistency of the product thicker and reduce cooking time. If you do not add these ingredients, then you will have to boil the jam for a long time (about 40 minutes), otherwise the delicacy will turn out to be liquid. Try to prepare such a healthy treat for the winter, because raspberries help you recover faster from colds and flu.

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.

Washed and sorted raspberries wipe 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 mixed 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: