Raspberry jam for the winter. Cooking raspberry confiture for the winter - step by step cooking with photos

After reading the title of the article, you may think: “why fool around and make seedless raspberry jam according to a certain recipe?”. You're right! You have to pass it through a sieve and all that! When raspberry jam can be prepared with confiture and seeds - very quickly. One thing, jam with stones does not go so well with ice cream or jelly. After all, the bones will still be felt, and spoil the recipe.
So, if you are ready to jam a little longer, but at the same time surprise your family with the result, then you are here.
Ingredients:

• Fresh raspberries - 1.5 kg;
• Drinking water - 1 glass;
• Sugar sand - 1.7 kg.

Seedless raspberry jam: a recipe with a photo for the winter

1. It is not necessary to rinse. It is important to remove spoiled berries. Then move all the raspberries into an enamel basin, and pour water into the same place. At first, you won't see a difference. Do not worry, the water will flow down and will slowly boil. You can mix the raspberries several times.

2. After you mix the berries with a spoon, their integrity will be broken and a lot of juice will stand out. You get a picture like this. Wait for the mass to boil.

Note: if you are not afraid of any bones, then already at this stage you can add sugar and boil the jam until tender. But the appearance of such a dessert will resemble ordinary jam.

3. Take another pan and a fine sieve. Pour the raspberry mixture into a sieve and grind until only the pits remain.

4. This is how you get a picture. This raspberry seed cake for jam is no longer needed for anything. Throw it away.

5. You may not see the measurements in the pan, but exactly a liter of raspberry mass came out of the indicated amount. Maybe you will have more, it all depends on the type of berry.

6. To reinsure myself, I mixed the mass and rubbed it through a sieve again, but this time I added a gauze cut. The mass became perfectly homogeneous.

7. Now in a saucepan you can combine raspberries with sugar and boil until the jam is ready without any seeds.

8. If foam appears in the jam, then it is advisable to remove it. Although in my case there was no foam. This is how rich the jam became after 40 minutes and the "bulbs" began to form slowly and "lazy". And this means that it's time to check the mass for readiness.

9. As already described, the readiness of such jam is checked using a simple ceramic saucer. Put a drop of raspberry jam on a dry saucer (preferably also cold) and cool. The cooled ready-made jam will not spread on the plate.

10. If everything is ready - great! Pour jam into clean jars washed with soda and roll up.

Advice: after the jam is poured into the jar, take a piece of clean gauze cut and wipe the outside of the thread. If you roll into jars with screw caps, then it is advisable that the jam does not fall on the threads of the dish. Otherwise, the lid will stick very strongly.

Oddly enough, but seedless raspberry jam according to this recipe does not need to be turned over in jars. Just put the jars together and wrap with a blanket. After cooling, move the seaming for further storage.

One of our favorite preparations is raspberry jam for the winter, we have seedless recipes, 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 because of the taste, the berry has an amazing ability to help prevent and cure colds. Raspberries even contain substances that cheer up, dispersing the autumn blues. So I grow a lot of raspberries and I 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 children. So, if you have the opportunity, then prepare your jam, because you can cook it not only from fresh berries, but also from frozen ones it will be just as good.

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 slightly rumpled, are suitable for jam, we will crush and grind them anyway. And since the jam is cooked longer, it is less likely to spoil due to unripe berries.

Raspberry jam for the winter, recipe number 1

This recipe requires only two ingredients:

• Sugar
• Raspberries

They are taken in equal proportions, so do not get confused. How to make raspberry jam? Yes, very simple. We sort out the berry and wash it in a basin in a colander. If suddenly worms or some other living creatures are found on the berries, then you need to hold it a little in a saline solution so that the insects emerge, and then rinse well several times.

We fill the whole clean berry with half the norm of sugar and set aside for five hours. During this time, a sufficient amount of juice will stand out, which must be drained by simply 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 juice from the raspberries into a saucepan, now pour the rest of the sugar into it and begin to slowly heat until it boils. As soon as the juice begins to boil, a foam appears on top, it must be removed, otherwise our jam will be ugly. Let the syrup boil slowly for 10 minutes, then remove from the stove and cool a little, for about an hour.

In the next run, we again let it slowly boil a little, but at the end we do not remove it from the fire, but pour the berries into the syrup and cook until fully cooked. It is not difficult to determine it, drop a drop of jam on a plate, if it keeps its shape, then everything is ready. Pour the jam into jars and wrap 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 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 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 wash the year in the same way as in the first recipe. Let excess water drain. Immediately, along with sugar, pour it into a container for cooking and pour water there. Again, quietly bring to a boil, remove the foam and cook for about 15 minutes. Two minutes before the end of cooking, pour the swollen gelatin, mix everything very well.

Jars are also better to choose small ones. 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.

Pitted raspberry jam

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

What you need 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 this 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 a clean raspberry into a cooking container and pour water into it. We begin to slowly heat up and simmer on 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 all remain in it. But if you want the jam to be perfectly transparent, then you have to pass the berry through several layers of gauze and get a clean 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 spread separately somewhere, it is very tasty and eaten quickly.

At the end of cooking, we try the jam, we also check with a droplet. If the density does not suit you, cook for some more time.

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

Raspberry jam in a slow cooker, a recipe for the winter

With the help of our kitchen assistant, cooking 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 berry into the bowl, immediately pour all the sugar there and cook for about an hour in the stewing mode. But you still have to stir 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, as blackcurrant gives it a special sourness. And we cook it only with bones, children like to chew them.

We will need to prepare:

• Kilo raspberries
• Half a kilo of blackcurrant
• Two kilos of sugar

How to make jam:

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

Pour the entire liquid and fragrant mixture of berries into a saucepan and pour half the sugar. We begin to slowly heat up 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 there.

After about an hour, put it on fire again and continue to cook until it is ready. Pour into jars immediately. We wrap the jars in something warm.

Raspberry jam with starch, recipe

With starch, you get a good jam, it has a fairly thick consistency, without long cooking. If you like, you can cook this.

• For 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 berry with a blender or through a meat grinder, if desired, you can squeeze it through cheesecloth so that the jam is pitted.

We put to cook on the quietest fire and after boiling, cook for 20 minutes. In the meantime, dilute the starch in half a glass of water and, at the end of cooking, pour it into the jam, not forgetting to stir everything. As always, immediately roll into the banks.

Raspberry jam without cooking

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

For jam we will need:

• Kilo raspberries
• Two kilos of sugar

How to cook it:

Grind the berries with a blender, of course, pre-rinsing. Rub with a wooden spoon through a fine sieve. Add sugar in batches, stirring all the time. Then put on fire and slowly heat, stirring all the time so that the sugar dissolves completely, but do not bring to a boil. Arrange hot in jars. We roll up the jars and wrap them up. It is best to store such jam in the refrigerator and eat quickly.

Raspberry jam with lemon zest

A very interesting recipe, the taste of 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 and wash the berries. Pour into an arched container, pour sugar. Set aside for a few hours to let the juice stand out. Drain it and boil for 15 minutes, then add the berries. Grate the lemon zest and send it to the jam. We continue to cook, for 10 minutes before the end we squeeze all the juice from the lemon into the jam.

Ready to lay out in jars, roll up and let cool under a warm blanket for a day.

As you can see, you can cook raspberry jam in different ways, the recipes are all tested by our family and deservedly took pride of place in our cookbook.

Raspberry and peach jam, video recipe

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.

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

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

1. 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.

1. 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.

1. 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.

1. 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.

1. 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.

1. 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.

1. 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.

1. 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.

1. 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.

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

1. 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.

1. 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.

1. 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.

1. 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.

1. 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

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

1. 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.

1. 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.

1. 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.

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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 with all the preparations and see you soon!