Recipe for making raspberry jam without cooking. Recipe: no-boil raspberry jam

Fruits and berries

Description

Raspberry jam without cooking very easy to prepare for the winter. Surely, you will ask: “How can it be without cooking? It's jam!" In fact, everything is very simple. Without subjecting fruits and berries to heat treatment, you can prepare a delicious delicacy that can be closed for the winter, which, among other things, can also bring benefits to the body.

Everyone has long known that fruits and berries contain a large amount of vitamins and minerals, and raspberries are no exception. The composition of this fragrant berry includes vitamins such as A, B, C, as well as trace elements: copper, potassium, calcium, magnesium, zinc and others. Due to the lack of heat treatment, all these useful components are preserved, which makes raspberry jam without cooking an incredibly healthy product.

Collect raspberries for cooking treats should be carefully so as not to damage the skin on sharp thorns. Also, carefully inspect the berries, as they must be whole and fully ripe. Pay attention to not picking raspberries with bugs, which can give the berry not the most pleasant taste and aroma.

It is not entirely correct to call this delicacy jam, since the meaning of the treat is just to boil the ingredients in syrup. We will not cook anything with you, but simply chop the raspberries in a blender or with our hands, sprinkle with sugar and roll them up in jars to keep this fragrant treat for the winter. If it seems to you that you cannot make such raspberry jam, then we want to convince you that the cooking process is very simple. Try our step-by-step recipe with a photo, and you will be able to learn from your own experience how to cook raspberry jam without cooking for the winter at home. Let's start cooking right now.

Ingredients

Steps

If you are going to pick raspberries in your own garden, then it is best to do this in the early morning, before the sun has yet time to rise high and heat the berries with its rays. Such raspberries have a more rigid structure and a rich taste. After you pick the berries, put them in a separate container.



Do not wash raspberries, as you will wash away all the juices that play an important role in making jam. Sort the berries with your hands, removing all debris, leaves and twigs. After you sort out the collected raspberries, they should be transferred to a separate container.



Now you need to send the same amount of sugar to the same plate where you put the raspberries. Be sure to stick to a one-to-one ratio, as this will not only make the delicacy sweet and pleasant to the taste, but also keep it longer.



Next, you need to mix the berries with sugar with your hands, kneading them with your fingers. You can also use a blender if you want to grind the berries as much as possible so that the consistency of the jam is similar to mashed potatoes.



Cover the container with crushed raspberries with cling film and leave to infuse overnight at room temperature. . During this time, all the sugar in the raspberries should melt, and the mixture will acquire a more uniform consistency..



Overnight, your finished raspberry jam will not only change in consistency, but also change in color, acquiring a richer burgundy hue. In addition, such a delicacy will become even more transparent and appetizing. You can start laying out the finished raspberry jam without cooking in suitable containers.



You can store a delicacy for the winter only in a cool place. It can be a basement, a refrigerator or a balcony in winter. Now you can use raspberry jam at your discretion, treating your family and guests to it.



Bon appetit!

Surely you will agree that on a cold winter day it is pleasant to drink tea with delicious and healthy raspberry jam. In addition to the amazing taste, the delicacy is rich in vitamins, and also helps with colds, which is good when a child gets sick, and the medicines are bitter and not as useful as fresh raspberries. You can save even more vitamins in berries by making raspberry jam for the winter without cooking. Without heat treatment, the fruits are almost fresh, which means there are much more useful substances in them, which has a beneficial effect on the human body.

Recipe for grated raspberry jam with sugar without cooking

To prepare "raw" jam, you need 1 kg of berries and 1 kg of granulated sugar. From this amount of ingredients, about 3 jars of half a liter of jam should be obtained.

The first step is to prepare the raspberries - we sort out the berries, wash them in cool water and discard them in a colander or on a towel so that excess water is drained.

Next, the berries need to be chopped, for this you need a meat grinder. But you can get by with a regular mortar. The main thing is that the result is a homogeneous gruel. When the raspberry puree is the right consistency, sugar can be added to it.

Note! When using powdered sugar instead of sand, the preparation of jam will be significantly accelerated, since the powder will dissolve much faster. The jam will be ready in a couple of hours.

So, mix the berries with sugar until the consistency is homogeneous. We leave the container with the delicacy for a while in a warm place (3-6 hours), during which time the sugar will dissolve. When time passes and no sugar is visible in the raspberry puree, the jam is completely ready. The main thing is not to overdo it for more than the right time, otherwise the product will deteriorate.

Ready-made raspberry jam without cooking for the winter is poured into prepared jars, which must first be washed with soda and steamed. When the sterilized jars are filled with a treat, sugar is poured on top in a thin layer, and they are tightly closed with lids. Such jam is stored in the refrigerator or cellar (you can cool the balcony). It can be consumed immediately or added to sweet dishes: pancakes, pie, buns, semolina and more.

Raspberry jam with whole berries without boiling

Raspberry jam with whole berries, cooked without boiling, has a special taste. At the same time, the delicacy not only retains all the useful substances and vitamins, but when it is consumed, it will be possible to feel a whole, almost fresh berry. Here, as in the previous recipe, we take the ingredients in a 1: 1 ratio.

The washed and sorted berries are laid out on a towel to let them drain, without the possibility of crushing the berries. It is desirable that the selected raspberries be even, whole and ripe, the berries are strong and dry. Only when the raspberries dry out can they be placed in jars in even rows. In this case, each row must be sprinkled with sugar. Periodically, the jars need to be shaken so that the sugar gets into all the cracks between the berries, fills the maximum space.

When all the berries are sprinkled with sugar, the jars are placed in a large wide saucepan filled with water and thus sterilized for 20 minutes. After that, the jam can be closed and securely hidden in the refrigerator after it has cooled. Such a fragrant and healthy jam, prepared with little or no cooking, will be a great addition to tea.

Jam from whole berries can be made even more fragrant and even more healthy if you replace sugar with honey - a real storehouse of vitamins.

To do this, clean and dry berries are placed in a jar or plastic container, and then poured with bee dessert. Containers with jam are removed in the freezer, where they are stored. This delicacy has a completely different, peculiar taste and aroma.

Raspberry jam without cooking, prepared for the winter by a caring hostess, has a lot of advantages over classic jam and five minutes. A raw delicacy retains almost all the vitamins contained in a ripe, fresh berry. Usually they prepare a grated mass with sugar, but for lovers of whole berries there is a recipe for jam without boiling raspberries in its natural form. In such blanks, the fruits retain their shape and have a beautiful appetizing appearance. Choose to your taste!

In raspberry season, we try to make the most of nature. We eat fresh raspberries and top with raspberry jam. It is raspberry jam that is considered medicinal, able to fight colds and bring down the temperature. But in order for these healing properties to remain in the jam, it must be properly cooked. And in this article I wrote 4 of the best raspberry jam recipes. These are five-minute jam (the most popular), jam with gelatin (very thick), jam and jam without cooking.

I wrote the first recipe in great detail in order to protect against possible mistakes that lead to the appearance of mold, to the “explosion” of the cans. Carefully read all the secrets and tips, then your jam will be very tasty, bright and will be stored for a long time.

Sterilize the jars as you wish. Can over steam for 10 minutes or in the oven at 150 degrees for 15 minutes. Boil the lids for 5-7 minutes.

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This is the easiest and fastest way to make raspberry jam. It does not need to be boiled several times, it does not need to be cooked for a long time. It only takes 5 minutes to cook! During this time, the berries will not have time to turn into porridge, they will remain intact. Some vitamins will also remain, but not all. To preserve all the vitamins, the jam does not need to be boiled at all! But I will write about this in another recipe.

To keep the raspberries in the jam intact, choose dense, fragrant, dry, not overripe berries.

This jam will be quite thick. And for density it will be used ... Read the ingredients of the "secret" product that few people use. It is this product that will make raspberry jam of the desired consistency.

Ingredients:

• raspberries - 1 kg
• sugar - 1 kg
• lemon juice - 1 tsp

From this amount of ingredients, 1 liter of jam is obtained and 250 ml remains. If you cook a double rate, you get 2.5 liters.

Cooking method:

1. You need to cook jam in a clean saucepan, preferably stainless steel. First, the pan must be cleaned with soda, rinse well with warm water and wipe dry with a clean, lint-free towel.

The ratio of berries and sugar is 1:1. Weigh the raspberries first and take the same amount of sugar.

2. There are always a lot of bugs in raspberries. To process the berry, it must be washed in a saline solution. Pour two tablespoons of salt into two liters of cold water. Gently pour the raspberries into a colander and rinse in this water. If there are a lot of raspberries, then you need to wash it in parts. When washing, it is very important to help yourself very gently with your hands so as not to crush the berry. Place washed raspberries in a colander in a bowl to drain excess water.

3. Next, fill a bowl with clean water and rinse the raspberries in it without removing them from the sieve. Lay the berries out on a paper towel in a single layer to dry. Cover the top with another towel and blot lightly. No need to squeeze the berries! Raspberries must be handled very carefully.

4. Pour the raspberries from the napkin into the pan. Sprinkle sugar on top. Leave the raspberries to stand for at least 4 hours. During this time, she will start up the juice and the sugar will partially settle to the bottom. If you are leaving the raspberries for a longer period, store them in the refrigerator.

Do not mix the berries with sugar, otherwise they will choke. If you are making a large batch of jam, you can sprinkle the raspberries with sugar in layers.

5. In order for the jam to stand for a long time, you need to sterilize the jars and other dishes that will come into contact with the jam well. Be sure to check for chips and cracks on the cans. At the bottom of the jar indicate the year of its issue. Take banks that are no more than 5 years old. Sterilize the jars in a convenient way (in the oven, steam, in the microwave). Also pour boiling water over a ladle with which you will pour jam.

6. When the jam stands in sugar, start cooking it. Put on medium heat and let it boil. After boiling, cook for 5 minutes on low heat. Be sure to remove the foam very carefully. If the foam is left, then the jam will be covered with mold and will not be stored for a long time.

Do not stir the raspberry jam with a spoon, otherwise you will crush the berries. Take the pan in your hands and shake it in a circular motion.

7. A minute before readiness, add lemon juice to the jam. It is taken in the ratio of 1 teaspoon per kilogram of berries. There is a lot of pectin in sour berries and fruits, which thickens well. There is little pectin in sweet raspberries. Therefore, lemon juice will help make the jam thicker without a long boil.

To check the readiness of the jam, put a drop of syrup on a saucer. The syrup should not spread, the drop will keep its shape.

8. Pour the finished jam into sterile jars. But don't roll it up right away! If you immediately roll up the lids of the jars, then the condensate will drip from the lid back into the jam. It is because of this that mold can form. Therefore, pour the jam into jars, without adding 1 cm to the brim, and let it stand for 15-20 minutes. The jam should cool down to about 50 degrees.

9. At this time, you can boil the lids for 5 minutes. Remove the hot lid from boiling water with a fork, blot it with a napkin and cover the jar (cover the jam that has already cooled). Roll up and turn the jar over to see if the lid fits well. Put the jar on the barrel and roll it over the table a couple of times. Now you can put the jam and let it cool.

10. Store raspberry jam in a dark place, preferably cool (cellar, basement, refrigerator). But you can store it simply in the pantry or on the table. Make jam according to this recipe, it's simple, tasty and beautiful. The color remains bright and saturated. Bon appetit!

Raspberry jam with gelatin.

This recipe is very different from the previous one. Here, the jam must be boiled in three approaches, and gelatin is added at the end of cooking. Thanks to this ingredient, the jam will be very thick, almost like jelly.

Ingredients:

• raspberries - 1 kg
• sugar - 800 gr.
• gelatin - 2 tbsp.

How to cook thick raspberry jam:

1. Raspberries need to be sorted out, all spoiled, unripe berries, garbage removed. You do not need to wash if the raspberries are from their site. If you bought a berry, rinse it in cold water and dry it.

2. Fill the raspberries with sugar. You do not need to stir with a spoon, you can shake the pan. Or sprinkle in layers. Cover the pan with a lid or towel and leave for 3-5 hours for the raspberries to release their juice.

3. When several hours have passed, you can cook jam. Place raspberries over medium heat and bring to a boil. While heating, occasionally run a wooden spatula along the bottom so that the sugar does not burn. As soon as the jam begins to boil, remove it from the stove.

Be sure to remove the resulting foam.

4. Let the jam cool completely and again put it on medium heat. After boiling, remove the pan from the hob. Once again, wait for the jam to cool. Now you can start sterilizing jars, lids, ladle.

5. For the third time, put the jam on to boil. Although in fact you do not boil it, but simply bring it to a boil, that is, wait for the first bubbles to appear. At the same time, dissolve 2 tablespoons of gelatin in 1/3 cup of warm water. When the jam starts to boil, pour the gelatin into it and stir.

6. Without turning off the heat, start pouring the jam into jars. Cover with lids and roll up.

To prevent the jar from bursting from hot, you can put a sterilized spoon in it or put the jar on a metal stand or on a knife.

7. Cover the jam with a towel or blanket and leave to cool completely. The finished jam will be thick and delicious. Cook with pleasure!

Raspberry jam.

This is a jam recipe in which you can not boil raspberries. Thanks to this move, the maximum amount of useful substances is preserved in the berry. The berries are not left whole, but are crushed with sugar.

Ingredients:

• raspberries - 1 kg
• sugar - 1 kg

How to make raspberry jam:

1. In order for such non-boiled jam to be well stored (and you need to store it in the refrigerator or cellar), the dishes in which you will cook it must be perfectly dry. Wash the pot or basin first, then pat dry with a towel. Raspberries themselves cannot be washed either. In this recipe, the absence of raw water on dishes and berries plays an important role.

Sort raspberries, remove spoiled or unripe berries. Place all berries in a bowl.

2. Using a potato masher, crush all the berries well until smooth. Sprinkle the raspberry puree with sugar and crush again with a crush.

3. The sugar is still not completely dissolved. Therefore, raspberry jam must be put on a small fire and constantly stirred to dissolve the sugar.

Very important! Don't bring the jam to a boil. It just needs to be heated to a hot state, but not boiled.

4. During cooking, foam will appear, which must be removed. All debris floats up in the foam, so it must be removed so that the jam is better stored. Jars and lids must be sterilized in advance. You can also close such a jam with a clean nylon lid.

5. When the raspberries become hot, but will not boil, the sugar will completely dissolve (it will not be felt at the bottom), the jam can be laid out in jars. Do not pour to the very top.

6. From above it will be necessary to make a sugar cork. That is, pour another 2-3 tablespoons of sugar on top of each jar. This sugar should completely cover the jam.

7. Close the jars with lids and leave at room temperature until completely cool. Then put it in the refrigerator or cellar. Be sure to store in a cool place. It turns out a healthy jam, which is nice to open in the winter.

Raspberry has a very strong diaphoretic effect (stronger than acetylsalicylic acid). Therefore, raspberry jam is used to sweat and thus bring down the temperature.

Raspberry jam without cooking.

You can simply freeze raspberries for the winter with a whole berry. And you can make raspberries with sugar, do not boil, but pour into jars and store in the refrigerator or freezer.

Ingredients:

• raspberries - 1 kg
• sugar - 1 kg

How to make raspberry jam without cooking:

1. Wash and dry the raspberries, laying them out in one layer on a paper towel. Pour the raspberries into a convenient container and cover with sugar. The ratio of sugar and berries is 1:1. Mix well with a spoon or spatula.

2. It is most convenient to grind raspberries with sugar using an immersion blender. If you want, you can work as a potato masher. But in this case there will not be such a homogeneous mass, pieces of raspberries will come across. When you grind with a blender, the sugar dissolves faster.

3. Leave the raspberry jam without cooking to stand for a while so that the sugar completely melts. Stir the mixture from time to time. The more you stir, the faster the sugar will dissolve.

4. Sterilize jars in any way. When the sugar is no longer at the bottom, you can pour the jam into jars. Close the jars with nylon lids or euro-lids and put in the refrigerator for storage.

This jam can also be stored in the freezer. In this case, you can fill it up not in jars, but in plastic containers.

Make jam according to these basic recipes. These recipes indicate the best ratio of sugar and berries, and use the most gentle cooking method or no cooking at all. I do not recommend cooking raspberry jam according to recipes where you need to put twice as much sugar as the berry itself. I also do not advise using recipes where you need to cook jam for a long time. Be healthy!

Tomorrow begins the second month of our long-awaited Siberian summer, which means that you can already stock up on vitamin supplies for the winter!
Fragrant strawberries have already ripened in our beds, Victoria is sold in all markets, a little more, a week or two, and field strawberries and wild strawberries will be ready for harvest - they were already blooming with a lush carpet! Black currants began to ripen, and there it is not far from raspberries.
That's about raspberries, or rather about the jam from it, I want to tell.

I took photos of this jam last year, when we lived not in a country house, but in an apartment. My own raspberries had just taken root and the volumes for harvesting were completely ridiculous, and by the time I got to the market, I found the best berry on the right day, I brought it to the end - the short raspberry season was over, so all the pictures were waiting for their finest hour for a whole year .
Their time has come!

Strictly speaking, this is not quite a jam. After all, this word has one root with the verb “cook”, and you don’t need to cook anything - this is raspberry jam without cooking, but what else can you call this sweet and fragrant delicacy?

It is necessary to collect raspberries and even more so to buy them in the market early in the morning, as soon as the dew has dried up - after a cool night, the raspberries have not warmed up yet, they choke less and do not expire with juice. After the rain, even morning raspberries are better not to buy (not to collect), because. it is all saturated with water, which means it will sour, it is not so fragrant, it chokes easily.
In relation to local raspberries - the smaller it is, the more fragrant, sweeter and stronger! If you find taiga on the market - perfect luck!
The later the raspberries begin to give juice, the tastier the jam will turn out, the easier it will be to sort it out.
Therefore, a trip to the market should be carefully planned - stock up on a bucket or take clean liter jars with you, then you don’t even need to pour the berries - just exchange empty jars for full ones.

Never wash raspberries! Slowly, carefully sort out the berry - leaves, garbage, spoiled raspberries, bugs / spiders - everything can be found there.
And pour the sorted berry into a large container.
Just weigh this bowl or pan in advance, so that later you can correctly calculate the required amount of sugar.
Here, for example, a large plastic bowl for whipping from Ikea weighs 230 grams, and three liters of sorted raspberries 1370 grams.

The most versatile and proven berry:sugar ratio for almost any jam is 1:1, i.e. For one kilogram of berries, 1 kilogram of sugar is required.
Therefore, we fill the raspberries with sugar of the desired weight and wash our hands!
And we press directly with our hands - let some berries turn into puree, while others remain almost whole - it tastes better, and the texture is more interesting for jam.

We cover the crushed and mixed with sugar raspberries with a lid or cling film and leave overnight - during this time, all the sugar will melt in the raspberry juice.
We check the jam with a spoon: there are grains - mixed, and let it stand, the sugar has melted - you're done!

By the way, the jam that has stood overnight changes a lot in color - it becomes a real raspberry, bright. Freshly crushed jam is opaque, but when the sugar has melted - how beautiful it is in the light!

All that remains is to sterilize the lids and jars and spread the jam. I use plastic containers - I buy at wholesale depots in the "Everything for Packaging" pavilions - there are packing bags, and napkins, and disposable dishes, and these boxes (in supermarkets they sell herring pieces in such ones) - there are 200, 300 milliliters, or half a liter - for every taste.
I scald them with boiling water, pour the jam and close the lid - it turns out hermetically!

You need to store such jam in the refrigerator or in the cellar. I hide a couple of jars in the freezer in order to water ice cream in winter and remember summer - such a frozen jam does not change at all in taste - well, just picked raspberries in sugar syrup one to one!
And if you take 1.5 kilograms of sugar per kilogram of raspberries, then you can store the jars right in the cabinet in the kitchen - at room temperature. In such a sweet environment, no bacteria can survive and the jam will not ferment, but the color will eventually change to brown, like real boiled jam - oxidative processes cannot be avoided.

Did I ask you the direction to the market in the near future?))
Well, of course, I didn’t come up with the recipe myself - I read it from the infinitely respected Stalik Khankishiev - he has something not only about pilaf, but also about strawberries!

I think that in every house they try to stock up on raspberry jam for the winter. It helps with colds in winter and contains many useful substances.
Did you know that raspberries contain salicylic, citric, malic and tartaric acids. Therefore, it is used as an anti-inflammatory and antipyretic agent. As children, we often came damp and soaked through from a walk. Then mother changed us into dry clothes and gave us tea with raspberry jam. And then she made me wrap myself in a blanket and sweat a lot. And it often happened that the disease went away without ever starting.

Raspberries are a storehouse of vitamins. It contains vitamins of groups B, A, C, E. It also contains a lot of trace elements potassium, calcium, iron. Therefore, raspberry jam is a must-have. It doesn't happen much. Plus, it's easy to do. And as you will learn from this article. There are many ways to cook this wonderful preparation, we will analyze the most delicious of them:

• Raspberry Five Minute
• Raspberry jam with whole berries
• Raspberry jam with gelatin
• Raspberries with sugar without cooking

Before making jam, the berry must be sorted out from the leaves and bugs. Raspberries are often inhabited by various bugs and spiders. There is a little secret how to get rid of them. Mix 1 tablespoon of salt in 1 liter of water. We put the berries in a colander or sieve. Immerse the dishes in the saline solution for 5 minutes. And all our insects will be on the surface. After that, the raspberries should be washed thoroughly. Let lie down for 10 minutes in a colander to drain excess water.

Raspberry jam "five minutes" (thick)

One of the most popular recipes. Due to quick cooking, many useful substances are retained in the berries.

Ingredients and proportions:

• Raspberry 1.5 kg
• Sugar 1.5 kg

We take sugar and berries in equal proportions. Therefore, the number of kilograms can vary at your discretion.

Step-by-step recipe for cooking 5 minutes of raspberries:

1. The berry must be sorted out from leaves and bugs. After that, the raspberries should be thoroughly washed in salted water, as described above. Then rinse with plain water and drain in a colander. Let lie down for 10 minutes in a colander to drain excess water.

2. Now you need to choose the dishes in which we will cook our jam. The shape of the dishes should not be high and wide enough. The basin has such a shape, so it is considered the best option for making jam. The shape for the dishes was chosen. Now let's define its material. Cooking utensils made of copper, stainless steel and brass are best suited for making jam.

3. Pour all the raspberries into the basin. It must be crushed with a crush and covered with sugar. Gently mix our ingredients. We leave our yummy for a couple of hours so that the sugar dissolves.

4. And at this time we will sterilize the jars. There are many ways: over steam, in the oven, in the microwave, etc. I sterilize in the microwave. Banks must be clean. Pour about 1.5 cm of water and send it to the microwave for 3 minutes at a power of 800-900.

5. We put the container with the future jam on the smallest fire. Stir constantly and bring to a boil. When jam is cooked, foam forms on its surface. Remove it carefully with a spoon. If this is not done, the jam may soon deteriorate. Let's boil our jam for 5 minutes.

6. We carefully pack the jam in our sterilized jars and tightly close the lid. I use small jars for any jam. So as not to keep it for a long time when you open the jar. Now our banks must be turned over and allowed to cool.

Five-minute jam from whole raspberries

An amazing jam can be made from whole raspberries. This berry does not have a dense skin. Therefore, in order for the berries to remain intact, it must be boiled in syrup, which is obtained from raspberry juice and sugar when it stands.

Ingredients and proportions:

• Raspberry 1.5 kg
• Sugar 1.5 kg

Step-by-step procedure for making raspberry jam with whole berries:

1. We clean the berries from debris (leaves, bugs, larvae). Rinse them with water, put them in a colander.
2. Pour half of the granulated sugar into the bowl in which the jam will be cooked.
3. Next, all the raspberries are sent to the basin.
4. Cover our raspberries with the remaining sugar.
5. Let's leave everything in the container for 5-6 hours. Let the raspberries give juice. I usually do this at night. And in the morning I bring the work I started to the end.
6. In the morning I start sterilizing the jars, and then proceed to the jam itself.
7. We light the smallest fire and send the container to the stove. Mix very gently so as not to disturb the integrity of the berries.
8. We are waiting for the sugar to dissolve, we add a little fire. When the jam boils, cook for another 5 minutes. Do not forget to stir gently and remove the foam from the jam.
9. Pour the finished jam into jars. Close them carefully with a lid.

You can, by the way, use less sugar, for example, as in this video recipe:

Raspberry jam with whole berries (regular cooking)

Another very tasty recipe. The berries remain intact when cooked. From this it has more benefits and taste.

When you make jam from whole berries, do not take a lot of kilograms at once. 1.5-2 kilograms will be enough, otherwise the berries can crush each other.

Ingredients and proportions:

• Raspberry 1.5 kg
• Sugar 1.5 kg

We take products in a ratio of 1: 1

Step-by-step recipe for making raspberry jam:

1. In this recipe, it is better to take the best raspberries. That is, it should be clean, large, bought on the market from some grandmother or your own. Because in this recipe we will not wash it.
2. We will put sugar and berries in layers in the jam container until the products run out.
3. We need everything to infuse for 5-6 hours. We do everything again at night. We remove the dishes with the future jam in the refrigerator.
4. Raspberries will give juice overnight. We need to drain it and bring it to a boil. Leave it on low heat for 10 minutes.
5. In the meantime, we will sterilize our jars
6. We send raspberries, boil in juice for about 20 minutes. You do not need to mix the berries in this recipe. Therefore, we set the fire to the smallest.
7. Pour our jam into dry and hot jars. You can wrap it in something warm and let it cool completely. I use an old quilt. This is necessary in order to reduce the cooling time of the jam. Then it will turn out very beautiful and natural in color.

Raspberry jam with gelatin

This is a very interesting interpretation of raspberry jam. This recipe will appeal to lovers of jelly or jams. Due to the fact that it turns out thick, it can be used as a filling for pies.

Ingredients:

• Raspberry 1 kg
• Sugar 1.5 kg
• Water 300 ml
• Citric acid about 10 grams
• Gelatin 5 grams

Step-by-step recipe for making jam with gelatin:

1. In this recipe, let's start with gelatin. It must be diluted with warm water and allowed to swell. Instructions are always written on the package.
2. We sterilize our jars in any way convenient for you.
3. We select large and not crumpled berries. If the raspberries are clean, without dust, then you can not wash.
4. In a bowl, gently mix the berries and granulated sugar. Next, we fill our mass with water.
5. Send to the stove for half an hour. Cook on the smallest fire, stir so that the jam does not burn. To do this, use a plastic or wooden spoon. Raspberries can oxidize from metal.
6. We send gelatin and citric acid to the container. Cooking another 15 minutes.
7. We lay out the finished product in jars. Store in a dark cool place.

Raspberries with sugar without cooking

Cooking raspberries in this way allows you to save all the original vitamins and minerals that are in it. After all, in this recipe it is not subjected to heat treatment. But there is also a small minus in this method - there is more sugar than usual.

Ingredients and proportions:

• Raspberry 1.5 kg
• Sugar 3 kg

The amount of sugar used is 2 times more than raspberries.

Step by step cooking recipe:

1. Not only selected raspberries, but also crushed berries are suitable for this recipe. And so we clean the raspberries and turn them into porridge with the help of a wooden pusher.
2. Now add granulated sugar to the container. Mix everything very carefully. We need all the sugar to dissolve. Time is 20-24 hours. Stir occasionally with a wooden spoon.
3. When the sugar is completely dispersed in the total mass of jam, you can do the jars.
4. We lay out the finished raspberry mass in dry hot jars, but not to the very top. We leave empty 1-1.5 cm and pour granulated sugar. Screw on the lid tightly. You can use thick paper and string in the old fashioned way. We store in the refrigerator.

In this topic, I talked about the methods and subtleties of making raspberry jam. Shared some secrets with you. I hope you find the “perfect” raspberry jam recipe for yourself too. And you will delight yourself and your loved ones with this healthy delicacy.