Jam and raspberry jam recipe. Raspberry jam

Similar to French confiture, raspberry fragrant jam has a more delicate and pliable texture, but in structure it is denser than ordinary jam. Raspberry blanks are successfully used in the preparation of pastries and desserts; jam is also served with ice cream, tea and bread.

To make delicious jam, it is enough to choose good ripe berries that correspond to the highest quality.

Before cooking, you should read the valuable recommendations of experienced chefs:

you need to make jam from raspberries that have just been harvested, since the fruits are perishable - they quickly lose juice and turn sour;
to get rid of frequently encountered bugs, the berry can be soaked in salted cool water for 25 minutes.
so that the jam has a dense texture, and not watery, the berries are dried on a towel before sugaring;
raspberry seeds are hard, and therefore some people prefer jam without them at all - it is enough to boil the berries and rub them through gauze so that only pulp and juice remain.

Important: the jelly-like texture of jam can only be obtained if it is boiled for a long time, a large amount of sugar and, if necessary, gelatin are added.

Preparing raspberries

The collected berries must be sorted out manually, spoiled ones should be removed. Whole good fruits are folded into a colander, washed under cool waste water. Then they need to be dried for 15 minutes in the same colander or on a towel. Dry washed berries are ready for making jam from them.

How to make confiture at home

If the raspberry harvest was successful, then you can safely make incredibly tasty confiture preparations for the winter from it. There is nothing complicated in cooking, the main condition is high-quality ingredients. It will take 1 kilogram of fresh raspberries, 400 grams of sugar and gelatin.

Place pre-peeled and dried berries in a saucepan and boil for 10 minutes.
Raspberries are rubbed through a sieve or gauze. Put the resulting mixture on fire, pour sugar and gelling powder into it.
Cook confiture for 5 minutes, and then distribute into clean jars, roll up.

Easy winter recipe

A berry such as raspberry has weak gelling properties. In order for the jam to have the correct consistency, you need to take a little more sugar than berries. Proportions for this recipe: 1 kilogram of fresh raspberries, 1.3 kilograms of granulated sugar. 1-2 cups of water may also be helpful.

Cooking:

Put the berries in a saucepan with thick walls and fill them with water. Put on fire, bring to a boil and cook for 20 minutes.
Let it cool down a bit. Through a sieve wrapped in gauze, wipe the berries from the seeds.
Put the resulting puree on fire in a saucepan, cover with sugar and cook for 1 hour.
From time to time, you need to remove the foam from the jam. When it is ready, pour into sterile jars and roll up.

with gelatin

Incredibly delicious raspberry dessert - jam. If gelatin is added to it, then its consistency will become thicker, and the heat treatment process will be significantly reduced. In order to cook such a delicious jam, you will need: 1 kilogram of raspberries, 1.5 kilograms of sugar, 1 glass of water, a teaspoon of citric acid, 5 grams of gelatin.

Cooking method:

Pour gelatin with water and leave it for a while to swell.
Put the berries in a saucepan, add sugar and water, put on medium heat. After boiling, cook for 30 minutes.
Add gelatin and a spoonful of citric acid to the berries. Boil the jam for 15 minutes and pour into clean jars, roll up the lids.

In a slow cooker

This method is considered ideal for busy housewives or for those who make jam for the first time. Using a slow cooker, making raspberry jam will be fun and easy. For the recipe, you need fresh raspberries - 1 kilogram, you can take the same amount of sugar or 1.5 kilograms.

Cooking:

Place clean berries in a multicooker bowl, add sugar there.
Set the "Extinguishing" mode for 1 hour. Close the berries with a lid and leave to cook.
Pour the finished product into clean jars and roll up with metal lids.

Seedless

Such a jam turns out to be tender due to the fact that during the cooking process, bones are removed from it. From 1 kilogram of raspberries you get 3 jars of 400 milliliters. You will also need 1.3 kilograms of sugar and 1 glass of water.

Boil the raspberries in a saucepan for 15-20 minutes. Let it cool a little, and then grind it through cheesecloth or a sieve.
Pour the puree, separated from the bones, back into the pan and put on fire. Add sugar and, stirring, bring the jam to a boil. Boil for 40 minutes.
It is recommended in advance to sterilize the jars, in which you need to distribute the finished product and roll it up.

Without cooking

If you want to make delicious healthy raspberry jam for once, there is a recipe without cooking. Thus, you can save the vitamin composition of the berries. For such a delicious recipe, you only need 1 kilogram of fresh berries and 1 kilogram of granulated sugar.

Cooking:

Grind pure raspberries with a blender or pusher.
Sprinkle the berry puree with sugar, you can also use powdered sugar.
Put a container with jam in a warm place for 6 hours.
Stir the jam, distribute it in sterile jars, sprinkle with sugar on top and roll up. Keep jam in the refrigerator.

With agar-agar

To save raspberries for the winter, you can make an unusually delicious jam with the addition of agar-agar. It will be enough 1 kilogram of fresh raspberries, 800 grams of granulated sugar, half a teaspoon of agar-agar and 1 lemon (optional).

Grind clean berries into a puree-like consistency with a pusher.
Put on fire and bring to a boil, cook for 10 minutes.
Add agar-agar and lemon juice to the jam, boil for another 5 minutes.
Roll up the jars with metal lids, put in a dark place until cool.

Based on starch

Such confiture can be eaten as a separate delicacy or used in baking desserts. You will need: 1 kilogram of raspberries, 900 grams of sugar, 10 tablespoons of starch.

Cooking method:

Puree the raspberries using a hand blender or a masher.
Add sugar, starch to the berry mixture and put on fire. Stir thoroughly while cooking.
When the confiture boils, reduce the heat and boil for another 3 minutes, constantly stirring with a spatula.
The finished product can be rolled up in jars or immediately served at the table.

With pectin

With the help of pectin (a natural apple component), you can achieve the density of raspberry jam. Since this berry is difficult to gel, additional natural thickeners will help reduce cooking time. Required products: 900 grams of raspberries, sugar - 500 grams, 1 tablespoon of pectin, 3 tablespoons of powdered sugar.

In a deep container, cover the raspberries with sugar, put in the refrigerator for one night so that the berries give juice.
The next day, crush the raspberries with a pusher and put on medium heat. Bring to a boil and boil for 15 minutes.
From the berries it is necessary to periodically remove the foam. Mix pectin and powdered sugar and add to boiling jam, mix.
Cook for 2-3 minutes and pour into clean sterile jars, twist.

With lemon zest

Lemon-raspberry jam can be a great appetizer for a fresh bun or used as an impregnation for a cake. To prepare such a sweet, you will need 1 kilogram of berries, always fresh, a bag of gelatin, 1 kilogram of sugar and 1 lemon.

Step by step recipe:

Put the raspberries in a deep saucepan, cut the zest from the lemon and grate it. Send lemon juice to the berries, and zest too.
Pour sugar and gelatin into the pan, mix thoroughly.
Place over medium heat and stir constantly until the jam comes to a boil. Then remove the foam and boil for 5 minutes.
Distribute the finished product into jars and close tightly with lids.

Frozen Raspberry Confiture

This recipe is so simple that even a beginner can easily master it. From frozen raspberries, you can make delicious confiture at any time of the year.

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 cheesecloth 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 basin.
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 preferences. 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.

Delicious raspberry pleases us with its aromas almost all summer. But I want to keep it for the winter, in order to enjoy the preparations made from this delicacy in cold weather. Everyone knows it, so we need to preserve them as much as possible. You can make traditional jam, jelly, jam, marshmallow and many other delicacies from the berry. Raspberry confiture, the recipe of which is proposed in this article, will take its rightful place in this list.

Simple and delicious

What is a confiture? It is a sweet and very thick fruit mass that resembles jam. We offer to prepare raspberry confiture with gelatin. The recipe is simple and affordable. Take 1.5 kilograms of sugar, a kilogram of raspberries, two large spoons of gelatin, one and a half glasses of water, a small spoonful of citric acid. We carefully wash the raspberries, as this is a very tender berry, and put them in a suitable container. Then we fill it with sugar and pour in water. We put the container on the stove and cook for about 15 minutes.

We make the fire moderate. Then we increase the power of the stove and cook the confiture to the desired consistency. Lastly, put citric acid and gelatin diluted according to the instructions. We shift the raspberry confiture, the recipe of which you will surely like, into prepared jars and close them. We store a sweet treat in a cool place. This is a simple raspberry jam recipe that does not require a lot of time and a lot of ingredients.

delicious dessert

The following recipe requires only three ingredients to prepare confiture. It turns out a delicious delicacy only from natural products. It will take a kilogram of ripe berries, a kilogram of gelling sugar and one lemon. Three lemon zest on a grater, and squeeze the juice out of the pulp. We wash the raspberries and put them in a special container. Then pour it with lemon juice and sprinkle with zest.

Mix everything gently and put on fire. We heat, stirring constantly, and pour in. Cook for about one minute, not forgetting to stir so that the raspberry confiture does not burn. The recipe does not require much time to prepare, but you need to constantly monitor the process. We lay out the confiture in jars and close them. After cooling, place in a cooler place.

Confiture without gelatin

Thick, delicious raspberry confiture, the recipe of which every housewife will appreciate, can be prepared without gelatin. To do this, take two kilograms of sweet berries, three kilograms of sugar and a liter of water. Put the raspberries in a bowl and knead well. Then fill it with boiled hot water. We put the container on the fire and cook the confiture for about 20 minutes.

Then gradually add sugar and mix gently. Leave the delicacy on the fire for about 15 minutes, stirring constantly. We lay out the confiture in prepared jars and close the lids. It must be moved to a cooler place after it has completely cooled down.

Raspberry confiture with orange

An unusual combination gives the dessert an amazing taste. During cooking, it will be necessary to remove all the bones, which will make the delicacy especially tender. Let's take a kilogram of raspberries or 600 milliliters of juice of this berry, half a kilogram of sugar, one medium orange, half a small spoonful of citric acid and 10 grams of pectin. If you have fresh berries, then you need to make juice from them. To do this, put the raspberries in a saucepan and put on the stove. Fire is kept to a minimum. After 20 minutes, the berries will release juice and boil. During this time, you can prepare the banks.

After that, cool the raspberries and filter. Mix juice with sugar. Wash the orange and grate the zest on a fine grater. Squeeze out the juice from the pulp. We put these two components in raspberry juice and add citric acid. We put the container on the fire and cook for about 10 minutes. Separately, dilute the pectin with a small amount of chilled juice and add it to the syrup. We cook raspberry confiture, the recipe of which can be called original, for about 5 more minutes. Then we pour it into jars and close it.

Raspberry and strawberry

Another good combination is raspberries and strawberries. These two fragrant berries can work wonders. The dessert is amazingly delicious. Let's take three kilograms of raspberries, 500 grams of strawberries and 2.5 kilograms of gelling sugar. Raspberries are sorted and chopped in any way. Then we transfer it to the pan and cook for about 10 minutes after boiling over low heat. Then add gelling sugar, stir and cook until it boils. After that, add strawberries and mix.

Let the jam come to a boil and cook for about 3 minutes. Next, put it in jars and close the lids. Storage containers must be pasteurized. It turns out delicious raspberry confiture. The recipe can be supplemented with lemon juice, but these tastes are quite enough.

Exquisite Recipe

This dish is for true gourmets who know a lot about food. For cooking, you will need 1.3 kilograms of raspberries, 150 milliliters of dry white wine and a kilogram of sugar. Grind the prepared berries with a blender and wipe through a sieve. We do not throw away the bones, but tie them in gauze, making a bag. Pour wine into a separate bowl and add sugar. Let this mixture boil to dissolve the sugar. Dip a bag of seeds into the syrup and cook them for about 10 minutes. Then we remove the bones and pomace. Put the grated raspberries into the syrup and cook until thickened. We lay out the raspberry confiture, the recipe with the photo of which you will find in this article, in jars and close them. In winter, this thick, sweet, fragrant and tasty delicacy will give you real pleasure and remind you of the hot summer.

Raspberry jam is very tasty and fragrant, but it is fraught with one not very pleasant moment - the bones. It is because of them that many refuse raspberry blanks. And absolutely in vain, because as an alternative to jam, you can make syrup by separating the bones from the juice. Such seedless raspberry jam turns out to be no less tasty and just as healthy. In winter, I use this jam to make compote, and also as a topping for desserts.

Ingredients:

1 kg of raspberries;
0.350 kg of sugar;
0.5 teaspoon of citric acid.

Cooking:

We carefully sort the berries, removing spoiled and crushed ones. We also remove the stalks and leaves (if any).

Place the prepared berries in a wide saucepan and bring to a boil over medium heat, stirring all the time. Then cover the pan with a lid and keep the berries on low heat for 15-20 minutes, stirring 3-4 times. During this time, the berries will release a lot of juice, lose their shape, and become soft. Set them aside for 20-30 minutes to cool.

The next task is to remove the seeds. The fastest way to do this is to throw the raspberries into a perforated colander and grind. Then we pass the remaining mass through a fine-mesh colander. If you do not grind very carefully, about 550 g of juice remains from 1 kg of berries.

For this amount of raspberry juice, add 350 g of sugar. We put citric acid, mix.

We place the juice with sugar on the fire. Bring to a boil over medium heat, then reduce heat to low and simmer syrup for 10 minutes.

While the syrup is cooking, sterilize the jars and lids, wipe dry and pour hot syrup - to the very top.

We close the jars with lids, turn them upside down and leave them in this form until they cool. Cooled jars can be stored not only in a cool room, nothing will happen to raspberry syrup, even if you just keep it in the kitchen, at normal temperature. Most importantly, do not leave it in a place where direct sunlight will fall so that the syrup does not lose its beautiful ruby \u200b\u200bcolor.

From this syrup in winter you can make a very tasty compote or tea.

Tips & Tricks:

If you have your own raspberry, homemade and you know that it has not been processed in any way, it has not touched the ground - you can not wash it. Purchased raspberries, although this is a very tender berry, should be washed. Berries, placing them in a colander, can be washed in the shower or immersed in a bucket of water.

Once again I want to dwell on the moment of separation of the bones. If you grind the raspberries immediately through a fine-mesh colander, the process will take much longer. There are 2 solutions here. You can grind not very carefully, leaving a little pulp in the cake (acceptable if you have a lot of raspberries and you don’t feel sorry for them). From the cake you can cook compote. And you can grind very carefully, then only seeds remain in the waste (but this takes a lot of time). Choose for yourself what to do in this case.

Summer amazes us with its generous splendor, but, unfortunately, all this quickly passes. The strawberry harvest is passing, just have time to choose the moment for it, cherries, apricots, blueberries, currants depart. A happy exception among all these berries is raspberry: it bears fruit until the very autumn, and in the fall it pleases us with an unexpected, and this makes it even more pleasant, second harvest.

Here you will definitely have time to make all the most useful and delicious raspberry preparations for the winter. First of all, it is advisable to prepare fresh raspberries - this is how almost all of its excellent vitamin composition is preserved. Then you can cook jam in a variety of ways. Next comes the turn of compote. And at the end of the season, you can make jam from raspberries.

To make pitted raspberry jam you will need:

raspberries - 3 l
sugar - 1.5 kg

Pitted raspberry jam - recipe for the winter:

We will sort out the raspberries, eliminate the low-quality berries and the wormy ones. We will wash.

To get pitted raspberry jam, run the berry through a juicer. The juice that we will get at the exit will be quite thick - with pulp.

The part that will move away, as we see in the photo, also contains quite a lot of juice. Let's run it one or two more times through the juicer. The mass that will come out will be even thicker than the juice obtained during the first push-up. We don’t throw away the cake that remains in the end, it will also contain quite a lot of useful substances. We'll make raspberry compote out of it.

Approximately such a consistency we get a mass.

Add sugar, put the mass on the fire and cook the raspberry jam until it thickens. This may take quite a long time.

Boil down to the consistency you want the jam to be: you can make the raspberry jam thicker or thinner.

As usual, we sterilize jars and lids for harvesting for the winter.

Pour hot raspberry jam into jars. Foam should not get into the cans!

We close the jars with lids.

Turn over and hold until the jars are cool.

Seedless raspberry jam for the winter is ready!

Jam and raspberry jam recipe. Raspberry jam

Preparing raspberries