How to cook raspberry jam with honey. Raspberry jam with cognac

Jam- a type of dessert obtained by boiling fruits, berries or, more rarely, vegetables with sugar or honey for the purpose of preserving. Jam is added to cakes, pastries, yogurts, tea, spread on bread or consumed directly. Unlike jams, marmalade, marmalade and jelly, jam is prepared in such a way that the ingredients retain their shape.

Jams are both extremely liquid (compote) and extremely thick (marmalade). There is also a five-minute jam. Five-minute jam - a type of jam with a cooking time of 5 minutes. It can be prepared from various berries: raspberries, apricots, strawberries, blueberries, currants, gooseberries.

Quince jam

2 kg of honey, 1 kg of quince.

Peel the quince, cut it, remove the core, cut into slices, put in a saucepan, pour cold water so that it covers the quince, and cook until the slices become soft. Then take out the slices, and strain the broth. Put honey in a bowl for jam, pour 1.5 cups of the broth obtained by boiling quince, and prepare a syrup. Put prepared quince slices into boiling syrup and cook over low heat until they become transparent.

lingonberry jam

1 kg of honey, 1 kg of cranberries, 3 pcs. cloves, a piece of cinnamon.

Sort out lingonberries, pour hot water, mix, recline on a sieve and let the water drain. Then put the lingonberries in a basin and pour honey, add cinnamon and cloves and cook until tender. Transfer the cooled jam to a glass jar, cover with paraffin or parchment paper, tie up and store dry cool place.

Cranberry-apple-nut jam

3 kg of honey, 1 kg of cranberries, 1 kg of apples and 1 cup of nuts.

Sort the cranberries, rinse, put in a saucepan, pour in 0.5 cups of water and cook under the lid until the berries are soft. Then knead them and rub through a hair sieve. Boil honey, put grated cranberries, peeled and sliced apples, peeled nuts into it and cook for 1 hour.

Apple jelly jam

600 g honey, 1 kg apples.

Peel apples (best antonovka) from the core and cut into slices, put in a saucepan, add 2.5 cups of water to them, close the lid and cook for 30 minutes at a low boil. Throw the apples on a sieve and let the broth drain. Then pour honey into the broth and cook it over low heat, removing the foam with a spoon. If, when pouring hot syrup, drops of it will lag behind and be held on a spoon, then the jam is ready. It should be poured immediately into glass jars(warmed up), cover with paraffin or parchment paper and store in a cool place.

Cowberry jelly

700 g of honey, 2 cups of lingonberry juice.

Grind the lingonberries, strain without squeezing, or pour the peeled berries into a saucepan, boil in the separated juice without squeezing them, drain the juice through a sieve, strain through a canvas and cook with honey to the required density.

Blackcurrant jam

2 kg of honey, 1 kg of blackcurrant.

Peel currants from twigs and dry flower cups, pour 2 liters cold water and, having removed the remnants of dry cups that have floated to the surface, put the berries on a sieve and let the water drain. Add 1 cup of water to honey, prepare a syrup, add black currants to it, boil and put on low heat for 45 minutes. Transfer the cooled jam to a glass jar.

Jam-jelly honey apple

600 g of honey, 1 kg of apples, 5 glasses of water.

Washed apples (Antonovka is best) are peeled FROM the core and cut into slices, put in a saucepan and poured with water, covered with a lid and boiled for 30 minutes at a low boil. Then the apples are thrown back on a sieve and the broth is allowed to drain. After that, honey is poured into the broth and boiled over low heat, removing the foam with a spoon. If, when pouring hot syrup, drops of it solidify and hold on a spoon, then the jam is ready. Ready jam Jelly should immediately be poured into glass jars (warmed up), covered with parchment paper and stored in a cool place.

Pears in honey

1 kg of honey, 1 kg of pears.

Cut the skin off the pears, select the seeds and boil them in water in half with honey. When the pears can be easily pierced with straws, put them in a colander, flatten them, sprinkle with sugar and put on a baking sheet covered with straws and bake. Then take out, dip again in syrup and bake again. Do this three or four times. IN last time Dip pears in syrup and sprinkle lightly with cinnamon. Pears should be stored in jars.

Applesauce with honey

350 g honey, 2 cups applesauce.

Peel apples and seeds, cut, put in clay pot, cover with a lid, cover with dough or cover with a wet cloth and bake. Then rub the apples through a sieve, add honey and cook until a thick mass is obtained, stirring constantly with a spoon. Ready puree dry to prevent mold.

Assorted jam

1 kg of cranberries, 3 kg of honey, 1 kg of apples, 1 cup of walnuts.

Sort the cranberries, rinse, put in a saucepan, pour half a glass of water into it and cook under the lid until the berries become soft. Mash the boiled cranberries and rub through a sieve. IN enamelware boil honey and, dropping into it pureed cranberries, peeled and sliced \u200b\u200bapples, peeled walnuts, cook for about an hour.

Apple cheese with honey

350 g honey, 1 glass of apple mass, spices ( Orange peel, cloves, cinnamon, ginger, allspice).

Peel the apples, remove the seeds from them, cut them into pieces, put them in a clay pot, cover with a lid, cover with dough or cover with a wet rag and bake. Rub the apples through a sieve, add honey to them, start cooking, stirring, until the mass thickens. Pour spices into the mixture, mix, fold into a wet napkin, tie the napkin with a cord and put it under the press. In two days the cheese will be ready. It must be stored in a dry place.

Pickled grapes

For 1 kg of pickled berries you need: 50 g sugar, 50 g honey, 200 g table vinegar, 200 g water, 20 g salt, 5 clove seeds, 5 cardamom seeds.

Rinse the brushes of medium-sized ripe grapes, put them in rows in a jar and pour marinade filling. You can also pickle plums, apricots and other fruits and berries. Before pickling fresh berries blanched (scalded with boiling water), then cooled by immersing them in cold boiled water for a while.

Apples soaked in honey water

600 g of honey, 3 tablespoons of salt, apples.

From honey, salt and 10 liters of water, prepare a mixture and boil it. Wash apples (best antonovka) and pour honey water over it. After 1-1.5 months, the apples will be ready.

Canned strawberries

Honey and strawberries in equal amounts.

Mix strawberries and honey, dry in the sun without kneading, put in jars and cork.

Grapes on honey

2 kg of honey, 3.5 kg of grapes, 0.5 l of table vinegar, spices (cinnamon and cloves).

Put the bunches of grapes in a jar with a wide neck, trying not to crush the berries. Then prepare a syrup of honey, vinegar and spices and boil it for 20 minutes, removing the foam. Pour the hot syrup over the grapes and seal the jar tightly.

Blackcurrant with honey

1 kg of honey, 1 kg of currant.

Rub the peeled and washed berries with a wooden pestle, pour over honey and mix. Put the resulting mass in glass jars, cover with paraffin paper, tie and store in a cool place.

Many housewives do not even realize that you can make jam without sugar. But this product (sugar) harms the body. In the distant past, the ancestors of man did just fine without it. On taste properties finished jam is not strongly reflected. On the contrary, the preparation turned out to be more useful.

Simple rules

You can cook jam without sugar today, using old recipes. Someone motivates this by the high cost of the product, and someone by the benefits of harvesting without sugar. So, how to cook jam without sugar. To get started, remember a few rules:

Before you cook such a jam, you should thoroughly wash the strawberries under running water. At this stage, it is worth removing the cups. But raspberries should not be washed.
Picking berries and fruits is best in clear and sunny weather. According to experts, it is at this time that the fruits have a richer and sweeter taste.
Strawberries and raspberries have absorbent properties. When cooking, such products are boiled into a homogeneous mass.
Cherries, as well as sweet cherries cooked in own juice, have not only bright taste but also bring to the body more benefit. You can cook these berries together. One part of the cherries and sweet cherries just needs to be washed and scattered over the jars, and the second one should be boiled a little, preferably to a mushy state. After that, the product should be wiped. It is enough to sterilize the jam and roll it up.
Apples, plums and pears contain a lot of juice. They can be filled with liquid obtained after evaporating currants or raspberries.

How to make sugar free strawberry jam

The finished product is perfect as a filling in pancakes and pies. To make sugar-free strawberry jam, you will need several kilograms of strawberries, as well as small glass containers.

Cooking process

It is very easy to prepare without sugar. To begin with, the berries should be thoroughly washed and the stalks removed. Strawberries must be dried well after processing. The containers in which the jam will be stored must also be washed and sterilized.

Berries should be placed in a deep saucepan and put on fire. Bring the contents of the container to a boil. After that, the jam can be removed from the heat and carefully laid out in jars. Containers with fruits should be placed in a pot of water and sterilized. 20 minutes after boiling water, jars of strawberries can be removed and rolled up. The jam should cool, while the jars need to be turned upside down. In this way, you can make currant jam without sugar.

Cherry jam

Very popular without sugar. It is very easy to prepare. To do this, you need water and 400 g of berries, previously pitted.

Cooking steps

To make it delicious without sugar, you should cook it in a water bath. This will require several deep containers. The pot should be filled with water, the amount of liquid should be slightly more than half the volume of the container. The water must be brought to a boil. Cherries must be pitted and put in a deep bowl, preferably fireproof.

After that, the container with berries should be placed on water bath. For 30 minutes, cherries need to be boiled over high heat. After that, the flame should be reduced. It takes about three hours to cook jam without sugar, if necessary, water can be added.

While the berries are boiling, it is worth preparing the jars. They must be thoroughly washed, dried, and then sterilized. Remove the finished jam from the water bath, and then cool. Put the cooled delicacy into jars and roll up metal lids. Store best without sugar in a cool place.

Raspberry jam for the winter without sugar

Not only the little ones like this delicacy. an adult will like it too. It allows you to brighten up tea drinking, and also helps to cure any colds. In addition, raspberry jam contains many vitamins that are so necessary for a person in the cold season. In addition, it requires few products to prepare. To make raspberry jam for the winter, you will need several kilograms of berries and water.

How to make raspberry jam

Do delicious treat from raspberries even a very young hostess can. This does not require special skills and knowledge. To begin with, prepare necessary utensils. To make raspberry jam, you need an enameled bucket and gauze. The material should be folded in several layers and placed on the bottom of the container.

The jars in which the delicacy will be stored must be thoroughly washed and dried. Put raspberries into prepared containers and carefully tamp. After that, the jars should be placed in an enameled bucket, add a little water and put on a small fire. After it starts to boil, the berries will release juice, and their volume will decrease significantly. Therefore, during the cooking process, it is necessary to pour raspberries into jars. Berries should boil for about an hour.

Finished raspberry jam should be rolled up with lids, and then cooled, turning upside down. Keep treats in a cool place.

apricot jam

Today in the store you can buy enough delicious jam from apricots. However, it tastes very different from homemade. If you wish, you can make your own sugar-free apricot jam. Many will agree that such a delicacy is ideal as a filling when creating cakes, pies, pies, buns and a variety of desserts. It should be noted that there are several ways to make apricot jam. In this case, a delicacy that is completely different in taste is obtained.

To make apricot jam, you need one kilogram of fruit. You can do without sugar if you wish. In this case, it is better to choose overripe fruits - there is a lot of sugar in such apricots. Therefore, when making jam, this component is not needed.

Overripe fruits for starters should be thoroughly washed, dried and pitted. After that, the apricots should be chopped. This can be done using a food processor or meat grinder.

The containers in which the delicacy will be stored must be prepared in advance. They should be washed and sterilized.

The mass, which was obtained as a result of the processing of fruits, must be poured into a refractory container and put on fire. Bring the jam to a boil and cook for about five minutes. After that ready-made treat put into prepared jars and carefully roll up, preferably with sterile metal lids.

apple jam

How to cook jam without sugar from apples? Probably, many housewives asked themselves this question. If desired, you can make a dessert on fructose. This recipe is perfect for those who suffer diabetes, but does not want to deny himself a sweet. For cooking you will need:

Peeled apples - one kilogram.
Fructose - about 650 grams.
Pectin - 10 grams.
Several glasses of water.

Making apple jam

First you need to prepare the fruit. They should be washed and peeled, removing the core and peel. The pulp must be cut into cubes. The result should be about one kilogram of chopped apples.

Water should be mixed with fructose and prepare a syrup. To make the composition thicker, pectin should be added. After that, chopped apples should be poured into the resulting mass and boiled for about seven minutes. Expose the product heat treatment longer than the specified time is not worth it, as fructose begins to change its properties.

Glass containers must be washed and sterilized. The same should be done with lids. Ready apple jam must be laid out in prepared containers, and then rolled up. Keep the delicacy in a cool place so that it does not get the rays of the sun.

Have you ever tried making jam with honey? Of course, pleasure is not cheap. But believe me, it's worth it.

Blueberry

For 1 kg of berries - 1 cup of honey, 2 tbsp. spoons of rum and water.

Slightly crush the prepared blueberries, add water and cook with constant stirring until the skin softens. Then add parts of honey so that the boil is not interrupted, and after the last portion, boil a little more. Then remove from heat and add rum.

Fill jars with boiling jam to the brim, cork, turn upside down, cover with a cloth and leave to cool completely.

After that, store in a dark and cool place.

Rowan

For 1 kg of peeled mountain ash - 1 cup of honey.

Put the rowan in a saucepan, add a few tablespoons of water and boil under the lid. After softening, add honey in parts and continue to cook with constant stirring. As soon as the mountain ash boils a little, and the water evaporates, pour the boiling jam into jars, cork, turn upside down, cover with a cloth and leave to cool.

peach

For 1 kg of peeled, pitted peaches - 2 cups of honey, 2 tbsp. spoons of rum

Cut the peaches into slices, place in a wide saucepan, add a little water and cook with constant stirring until they are completely softened. Then add parts of honey and cook for another 10 minutes, then remove from heat and pour in the rum. Pour hot jam into jars, cork, turn upside down until cool.

If you don't have good conditions for storage, then the jam should be sterilized for 10 minutes at a temperature of 100 ° C.

gooseberry

Per 1 kg ripe gooseberries- 1.5 cups of honey.

Pour the prepared berries with a few tablespoons of water and cook until soft, stirring constantly. Add honey in parts and after the last portion, cook for another 10 minutes, pour into jars and cool upside down.

Store in a dark, cool place.

Raspberry

For 1 kg of raspberries - 1 cup of honey.

Rinse the sorted raspberries quickly in parts on a sieve with running water, place in a wide saucepan, lightly crush and boil with constant stirring to evaporate part of the liquid.

Add honey little by little and cook a little more. Then pour into jars.

Currant

For 1 kg of peeled currants - 1 cup of honey.

Pour a few tablespoons of water into the prepared berries and cook, stirring, until completely softened. When boiling, add honey in parts and cook for another 10 minutes. Arrange in boiling jars.

Renklodovoe

For 1 kg of pitted renklod - 1 cup of honey, 1 tbsp. a spoonful of rum

Pour the prepared fruits with a few tablespoons of water and cook with stirring until completely softened. Add honey in parts and cook for another 10 minutes. Remove from heat and add rum, pour into jars.
Instead of rum, you can add 1 tbsp. a spoonful of vanilla sugar.

From apples, pears and apricots

1 kg of apples and pears, 2 kg of apricots, 1 glass of honey.

Cut the prepared apples and pears into small slices, remove the stones from the apricots. Mix all the fruits, pour diluted in a small amount hot water honey and put on fire. When fruit mix boil, remove from heat and set aside. Gently repeat this procedure for 3 days, 4 times every day, until the jam thickens.

Pour into sterile jars.

By the way, earlier we told you how to cook .

Note. When pouring all types of jam, the jars should be wrapped with a damp cloth, and after cooling, they must be wiped with a damp cloth.

Photo kakmed.ru

In ancient times, the cooking process regular jam followed by a series of rituals. Each jam was even made to cook on strictly defined days. Today, raspberry jam is prepared both easier and faster, but it is still a success. Each modern hostess in the arsenal there is always a jar or two of this wonderful healing jam, fragrant, tasty and indispensable for colds. Previously, homemade raspberry jam was prepared without sugar, in honey or molasses. There is nothing surprising in this, because sugar appeared in Rus' much later. Dozens of recipes for this recipe have survived to this day. amazing jam, and new ones, invented in our days, have also been added to them. This complicates the task somewhat, because you really want to try making homemade raspberry jam in different ways. Well, yes, there would be a raspberry berry, and we have prepared all sorts of recipes for you: both to 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 fragrant. To get rid of the so-called raspberry bug, which is often found in raspberries, lower the freshly picked berries for 10-15 minutes in brine(1 tsp. salt to 1 cup water), and then rinse them with clean cold water and pat dry.

An old recipe for homemade raspberry jam

Ingredients:
5 kg of berries,
½ stack water.

Cooking:
Place raspberries in an enamel pan, put on slow fire, placing a divider or baking sheet under it so that the heat is distributed evenly, 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. Arrange the finished jam in sterilized jars, close nylon lids and store in the refrigerator.

Grandma's raspberry jam

Ingredients:
1 kg raspberries,
2 kg sugar
1 liter of water
2 tsp salt,
2 tsp citric acid.

Cooking:
Dissolve sugar in 1 liter of water and boil the syrup. Pour the raspberries into the syrup and leave for 1 hour. When the time is up, put the raspberries on the stove and cook until the jam reaches the desired density. 3 minutes before shutdown, add citric acid. Arrange the finished jam in prepared jars and seal.

Homemade wild raspberry jam

Ingredients:
800 g wild raspberries,
1.2 kg of sugar.

Cooking:
Collect large, not too ripe raspberries (it is advisable to pick raspberries in a dry, good weather) and put it on a plate. Sprinkle the berries with a fourth of sugar and place the dish with berries overnight in a cold place. The next day, prepare a syrup from 1 cup of water and the remaining sugar, cool it and pour it over the berries for 3 hours. Then cook until cooked, let it cool, take out the berries with a teaspoon, put them in a jar, strain the syrup and pour them over the berries.

Raspberry jam"Gentle Delight"

Ingredients:
1 kg raspberries,
1.5 kg of sugar.

Cooking:
Pour the prepared berries into a bowl, sprinkle with sugar and leave for several hours to give juice. Then put the basin on the fire, cook until boiling, stirring from time to time. 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 into sterilized jars.

Raspberry jam "Berry to berry"

Ingredients:
1 kg raspberries,
1.5 kg of sugar.

Cooking:
Sprinkle the sorted raspberries with sugar and put them in a cool place overnight. Drain carefully the next day. raspberry juice and bring it to a boil. Then pour the raspberries with the prepared syrup 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 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 raspberries, mashed through a sieve
900 g sugar.

Cooking: Heat the sorted raspberries over a fire, and then pass through a fine sieve. Weigh the resulting pulp and, based on the weight, add sugar. Bring the raspberry pulp with sugar to a boil, remove the foam and cook until tender, stirring occasionally. To check if the jam is ready, put a drop of jam on a cold plate. If the drop froze, and did not spread, then the jam is ready. Arrange the jam in sterilized jars, close and put the lids down until completely cool.

Raspberry jam cooked in the oven

Ingredients:
500 g raspberries,
500 g sugar.

Cooking:
In two fireproof bowls, place the sugar and raspberries separately. Put in the oven, preheated to 175ºС, for 20-30 minutes. Then remove from the oven, combine the raspberries and sugar, which has turned into a caramel-colored syrup during the cooking process, in a large bowl, and gently mix with a wooden spoon. Put the jam in dry clean jars let cool and put in the refrigerator.

Flaky raspberry jam

Ingredients:
raspberries and sugar in equal volumes.

Cooking:
Pour the prepared raspberries and sugar into a bowl or jam pan in layers: 1 cup raspberries - 1 cup sugar, and leave for a few hours for the raspberries to release their juice and soak the sugar. Then put the basin on a small fire for 30-40 minutes (depending on the volume of berries and sugar). When the raspberry juice has filled 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 minutes"

Ingredients:
1 kg raspberries,
500g sugar.

Cooking:
Sprinkle the sorted raspberries with sugar and leave in a bowl for cooking overnight. In the morning, stirring gently, heat until 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 raspberries,
1 kg of sugar
¼ stack. alcohol.

Cooking:
Sprinkle prepared raspberries with 500 g of sugar and sprinkle with alcohol. Place the container with raspberries for 6 hours in a cool place. Then add the remaining sugar, shake the mass, put on a slow fire and cook until tender. Then pack the finished jam in sterilized jars and roll up.

Raspberry jam with cognac

Ingredients:
1 kg raspberries,
800 g sugar
50 g cognac,
1 tbsp gelatin.

Cooking:
Sort the berries, but do not wash them, sprinkle with sugar, beat with a mixer (or blender), then pour in the cognac and beat again. IN warm water soak the gelatin until it swells. Put the raspberry mass in a saucepan and set it in a water bath. Then bring to a boil, boil for 5 minutes, remove the foam, add gelatin, mix and cook for another 2 minutes. Arrange the finished jam in sterilized jars, cork, let cool and put in a cool place.

Raspberry jam with lemon

Ingredients:
2 kg raspberries,
2.5 kg of sugar,
¼ lemon.

Cooking:
Put the berries in an enamel bowl, sprinkle with sugar and leave overnight in a cool place (you can put it in the refrigerator). After 6-7 hours, when the raspberries release enough juice, put the container on a high heat, bring to a boil, and then reduce the heat to a minimum, remove the foam that appears. Then boil the jam for 30 minutes, stirring from time to time 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 raspberries,
2 kg sugar
4 stack water,
2 tsp citric acid.

Cooking:
Pour sugar into a bowl intended for cooking jam, pour in water and lay out the prepared berries. Cook over low heat until done in one go. To prevent the berries from burning, remove the bowl from the heat from time to time and mix the contents in a circular motion. Before the end of cooking, add citric acid.

Raspberry jam with redcurrant juice

Ingredients:
1 kg raspberries,
500-600 g of sugar.
For syrup:
100 g red currant juice,
600 g sugar.

Cooking:
Sort the raspberries, pour hot syrup made from red currant juice and sugar, bring to a boil and remove from heat. Boil the jam in 2-3 doses, each time adding the remaining sugar (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 blackcurrant

Ingredients:
500 g raspberries,
500 g blackcurrant,
1.25 kg of sugar.

Cooking:
Mash the raspberries with a little sugar. Squeeze the juice from the blackcurrant and add it to the bowl with the raspberries. Heat the resulting mass over low heat and, stirring, add sugar. When it dissolves, place the jam in dry sterilized jars and immediately seal with tin lids.

Jelly-like raspberry jam

Ingredients:
1 kg of berries
1-1.5 kg of sugar.

Cooking:
A little secret: in this jam, you need to collect not only ripe berries, but also semi-ripe ones, and in a small amount - unripe ones. It is they who will give our jam a gelling effect. This jam is cooked in two stages. Pour ⅔ of the norm of sugar into the berries and leave for 2 hours so that the raspberries release juice. If there is no desire and time to wait 2 hours, put the container with raspberries on a small fire, add 2 tbsp. water to better dissolve the sugar and slowly bring the mass to a boil, stirring and removing the resulting foam. After boiling, cook the jam for 5-7 minutes, remove from the stove and leave to cool completely. In the morning put the berries back on small fire 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 a little (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.

Cooking:
Mix sugar and rhubarb in a bowl and leave overnight (during this time, the rhubarb will release the juice). Pour the juice through a sieve into a saucepan, boil over low heat for 2 minutes, then add the rhubarb and raspberries. Bring to a 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 without sugar
Sort the berries, rinse gently with water, dry, arrange 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 tightly with lids and cool under the covers.

Raspberry jam "Useful" (without cooking)

Ingredients:
2 jars of raspberries,
2 cans of sugar.

Cooking:
Grind the sorted raspberries with sugar in an enamel saucepan. Sterilize 0.5 l jars over steam, let them cool, and then transfer the raspberries grated with sugar into them. Boil plastic lids for 30 seconds and immediately put on jars. Store the finished jam in the refrigerator.

Raw raspberry jam

Ingredients:
500 g raspberries,
600 g sugar
6 tbsp vodka,
aspirin - for powder.

Cooking:
Lightly sprinkle raspberries 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 the jar with this powder to prevent the fermentation process. Place a piece of parchment paper under the lid, seal the jar and store in the cold.

Tasty jam and wonderful crimson mood for the whole winter!

Larisa Shuftaykina