Raspberry jam is a classic recipe. Homemade seedless raspberry jam

Raspberry jam is associated with childhood. This is a delicious cold remedy that goes great with herbal teas and pancakes. Despite the simplicity of preparation, there are many ways of cooking. Someone boils for a long time, and someone is against such an “execution”, since the juicy and tender berry boils in a few minutes. Raspberries are ground with sugar, combined with herbs, berries, fruit slices. Among the many options you can find "your" recipe for raspberry jam.

Easy to cook

Raspberry is a juicy sweet berry with small seeds. To make the treat more uniform, you can rub the raspberry mixture through a sieve. Raspberries contain a lot of juice, so it is recommended to prepare a viscous syrup so that the jam does not turn out to be liquid.

Useful composition

Some cooks are worried about how much to cook raspberry jam. The point is not so much in the aesthetic form (liquid or dense delicacy), but in the useful properties remaining after cooking. Vitamin C begins to break down already at 60 ° C, after cooking only 5-10% remains. The remaining vitamins lose 15-50% of the total content.

This does not mean that raspberry jam is a useless treat. Pectin, fiber, microelements are preserved in berries. If the gourmet is worried about the benefits, then it is better to grind raspberries with sugar without cooking. In the process of conservation, the berries will turn into syrup, but they will retain most of the nutrients. The table shows the chemical composition of heat-treated raspberries.

Table - The content of nutrients in raspberry jam

Compound	Quantity in 100 g, mg
Potassium	168
Calcium	19
Phosphorus	16
Sodium	14
Magnesium	10
Vitamin C	7,4
Iron	1,2
Vitamin E	0,5
Vitamin PP	0,5
Vitamin B2	0,04
Vitamin B6	0,04
beta carotene	0,02
Vitamin B1	0,01
Vitamin A	0,003
Vitamin B9	0,002

Raspberry jam helps with colds, radiculitis, fever, because. contains salicylic acid. It is a natural antipyretic and pain reliever. The delicacy relieves fever, headache, increases hemoglobin, improves appetite and speeds up metabolism.

A variety of recipes for "pure" raspberry jam

To make the dessert beautiful, healthy, tasty, you should pay attention to four nuances.

1. Dishes . It is recommended to cook in an enameled or heat-resistant pan with a non-stick coating. Cooking in aluminum containers is not allowed, because. aluminum oxide is destroyed by the acids in the berries. The metal that gets into the jam will affect the taste and benefits of the jam. It is undesirable to use such dishes for cooking in several approaches and storage.
2. Sugar . Raspberries are a sweet berry that does not need to be generously sweetened. This raises the question of how much sugar is needed per kilogram of raspberries for jam. Usually, the proportions are 1: 1, but the amount of granulated sugar can be reduced or increased to taste.
3. Sterilization. Sugar is a good preservative that prolongs the shelf life of the workpiece. Therefore, the dishes do not have to be sterilized. However, the containers must be clean and dry before laying out the jam. According to reviews, many housewives wash the container with baking soda, and before laying it out, they scald it with boiling water and dry it.
4. Berries . It is necessary to take sweet, ripe berries without rot and dried places. If raspberries are collected from the site, then it is not necessary to wash them. Purchased berries are recommended to soak for a while in water. It is convenient to make frozen raspberry jam in any season. The berries are thawed, and then put to boil without draining the water, according to the recipe.

If, after cooking, the raspberries ferment, and the lid is swollen, it means that they did not put enough sugar. You can correct the situation by re-cooking. Heat the jam, add 100 g of sugar per kilogram and boil for a few minutes, removing the foam. It is advisable to use this jam immediately. You can use it for pies.

classic

Description . Jam according to the classic recipe, depending on the desired consistency, is cooked from five to 40 minutes. The longer the treat is boiled, the thicker and darker it becomes. Berries can be crushed (the time of infusion with sugar will be reduced) or left whole.

What to prepare:

• raspberries - 1.2 kg;
• sugar - 1 kg.

How to cook

1. Wash and dry the berries.
2. Sprinkle with sugar, leave for six to eight hours.
3. After the formation of juice, put the mixture on low heat.
4. Remove the resulting foam, cook until boiling.
5. Boil for 15 minutes, turn off the burner.
6. Transfer the cooled jam to dry sterile containers, roll up.

You can do without cooking, preserving the freshness and usefulness of the berries as much as possible. Pour the selected, washed and dried berries with an equal amount of sugar and mash with a crush to the desired consistency. Put the jam in sterile dry jars. Sprinkle a 1 cm layer of sugar on top. This will protect the product from spoilage. Store under tin or nylon lids.

With whole berries

Description . One of the simple recipes for raspberry jam involves boiling in your own juice. To make jam with whole berries, do not stir, remove the berries carefully, do not boil for too long.

What to prepare:

• raspberries - 1 kg;
• sugar - 1 kg.

How to cook

1. Pour the berries for five minutes under running water.
2. Remove floating debris, insects, rinse and dry the raspberries.
3. Sprinkle the berries with sugar, leave overnight under a lid or gauze.
4. Put the berries with a slotted spoon into a separate container.
5. Put the resulting syrup on the burner.
6. Bring to a boil and simmer for about ten minutes, skimming off the foam.
7. Add the berries, wait for the boil and boil for five minutes, removing the foam.
8. Turn off the burner and put the finished jam in jars.

Do not stir the mixture during the cooking process. Otherwise, the berries will lose their integrity. Ripe berries will “spread” even at the stage of infusion with sugar, but most of them will remain intact.

Sugarless

Description . Natural jam only from berries, without sugar, can be given even to small children. The delicacy retains the original aroma of ripe berries. Those with a sweet tooth will not be disappointed: the jam is obtained without a caramel, sugary taste, but quite sweet and rich. Be sure to sterilize and dry the containers before packing.

What to prepare:

• raspberries - 2.5 kg.

How to cook

1. Wash and dry the berries.
2. Put in a sterile jar, without crushing, to the very top.
3. Place the containers in a water bath in a large pot of water.
4. Let stand until the berries give juice and begin to lose shape.
5. Cover with lids, boil for another 15-30 minutes, depending on the volume of the container, roll up.

To prevent the containers from bursting, lay a voluminous towel on the bottom of the pan or lay a wooden board. Arrange the container at some distance from each other and from the walls of the pan.

"Five Minute"

Description . Many people know Pyatiminutka raspberry jam for the winter. It really only takes a few minutes to prepare. The berries covered with sugar are left for several hours until the juice is formed. Then the mixture is boiled for five minutes and laid out in jars. There is another way to quickly make jam.

What to prepare:

• raspberries - 1 kg;
• sugar - 1 kg;
• water.

How to cook

1. Sort the berries, rinse well.
2. Grind with a pusher into a puree.
3. Place a saucepan with a small amount of water (about 150 ml) on the stove.
4. Gradually adding sugar and stirring, boil the syrup.
5. If the sugar mass is too steep, add a little more water.
6. When the syrup is ready, add the raspberry puree and turn off the burner.
7. Mix well, remove the resulting foam.
8. Transfer the homogeneous mass into containers and seal.

You can quickly make jam in the oven. Place the clean berries in a heat-resistant saucepan or in a baking dish. Add sugar and stir. Preheat the oven to 180-200 ° C and place the workpiece inside. Simmer until boiling, then stir and hold for another five minutes. Pour hot into containers, roll up.

Jam

Description . A tender delicacy prepared without bones. Getting rid of small seeds is not easy, it will take some time, but the result is worth it. It turns out a fragrant dessert that goes well with pancakes.

What to prepare:

• raspberries - 1.2 kg;
• sugar - 1 kg;
• lemon juice.

How to cook

1. Wash and dry the berries.
2. Simmer or bake at 100°C until the juices stand out and the raspberries are soft.
3. Wipe the resulting mass through a sieve or squeeze through cheesecloth.
4. Mix with sugar, squeeze lemon juice.
5. Put on fire and cook, stirring, until the sugar grains dissolve.
6. Boil the mixture until the desired consistency is reached.
7. Pour into jars and seal.

To determine the readiness of the jam, put a small amount on a saucer and observe. If the drop spreads quickly, then cooking should be continued. A droplet lingering on the surface indicates the density of the brew.

dense

Description . There are many ways to add thickness to a delicacy. Traditionally, in order to evaporate excess moisture, raspberry jam should be cooked in several approaches. Mix the raspberries with half the sugar, wait for the juice to separate. Boil, boil for a couple of minutes, leave overnight, covered with a lid. Boil and add the remaining sugar. Stir, chill. Repeat the procedure one or two more times to achieve the desired consistency, and pour into jars. You can get a thick jam using gelatin granules. The more gelling agent, the more the delicacy looks like marmalade.

What to prepare:

• raspberries - 1 kg;
• sugar - 800 g;
• gelatin - 50 g.

How to cook

1. Sprinkle washed and dried berries with sugar.
2. Leave for a few hours (possibly overnight) for the juice to form.
3. Put to boil on a slow fire.
4. As soon as the mixture boils, turn off the burner and leave the workpiece to cool.
5. Repeat the boiling and cooling procedure.
6. Steam the gelatin granules according to the instructions.
7. Let it boil a third time and add the swollen gelatin mixture.
8. Stir gently and remove from heat.
9. Arrange in banks, cork.

Instead of steamed gelatin granules, you can use Gelfix mixed with sugar. One package (40 g) is enough for a kilogram of berries. First, grind the raspberries into a pulp, and then add a little sugar with a gelling agent. When the mixture boils, add the remaining sugar and cook for three minutes after boiling. You can also make jam with agar-agar.

In a slow cooker

Description . A slow cooker is great for making jam, especially in the hot season, when it’s impossible to be near a working stove. The device will help to prepare both classic jam and raspberry jelly.

What to prepare:

• raspberries - 1.5 kg;
• sugar - 1 kg.

How to cook

1. Rinse, discard spoiled berries.
2. Put in a bowl, add sugar.
3. Close the lid, set the "Quenching" for an hour.
4. Put in containers, roll up.

To make jelly, set the Multi Cook program at 170 ° C and prepare a syrup from 1 liter of water and 2 kg of sugar. Place the washed 1 kg of berries in the syrup that has cooled to room temperature and leave for an hour. Set "Multi-cook" for 20 minutes. A couple of minutes before the end of the program, add two teaspoons of diluted citric acid or juice.

Options with berries and fruits

Having figured out how to cook raspberry jam exclusively from berries and sugar, you can experiment. Raspberries are unusually combined with various berries and fruits, which will add variety to the traditional delicacy. If the raspberry crop is small, then adding different components will increase the volume of jam.

orange

Description . Jam will help fight colds, cheer you up and pleasantly surprise you with its aroma. The treat is ready in about an hour.

What to prepare:

• raspberries - 1.5 kg;
• orange - three pieces;
• sugar - 1.5 kg;
• water.

How to cook

1. Sort the berries, rinse, dry.
2. Peel orange fruits.
3. Divide into slices and remove the film from the pulp.
4. Connect the prepared components.
5. Pour in sugar, mix.
6. Leave for a few minutes for the juice to form.
7. Boil the mixture for five minutes, skimming off the foam and stirring.
8. Turn off the burner and let it sit for ten minutes.
9. Repeat the cooking process twice.
10. Put in sterile jars and roll up.

Currant

Description . A juicy black berry is a source of vitamin C. It turns out a jelly-like jam with a pleasant sour taste. If desired, you can increase or decrease the amount of raspberries, adhering to the proportions with sugar.

What to prepare:

• raspberries - 1 kg;
• currant - 1 kg;
• water - 500 ml;
• sugar - 2 kg.

How to cook

1. Rinse and dry the berries well.
2. Make syrup from water and sugar.
3. When the mixture boils, add currant berries.
4. Stir, wait for a boil and remove from heat.
5. Leave covered overnight.
6. In the morning, put to boil on a small fire.
7. Boil five minutes and add raspberries.
8. Boil for about ten minutes, skimming off the foam and stirring.
9. Divide into containers and seal.

Lazy recipe. Pour berries of two types with sugar and leave for a couple of hours. Boil the mixture and boil for ten minutes, removing the foam. Add citric acid to prolong shelf life, mix and pour into jars.

Gooseberry

Description . You can take both ripe and green berries. If the "minke whales" are not ripe, then you should increase the amount of sugar. Unripe berries have more pectin, so the jam will turn out to be a jelly-like consistency, similar to confiture.

What to prepare:

• raspberries - 300 g;
• gooseberries - 1 kg;
• sugar - 700 g.

How to cook

1. Rinse the berries, sort, remove the tails.
2. Pour gooseberries with sugar, mix and leave for a couple of hours.
3. Grind the raspberries with a blender, meat grinder or crush and add to the gooseberries.
4. Boil the mixture and boil for seven minutes, stirring occasionally.

strawberry

Description . A truly summer jam, the aroma of which will remind you of warm days on a frosty evening.

What to prepare:

• raspberries - 500 g;
• strawberries - 500 g;
• sugar - 1 kg;
• water - 500 ml.

How to cook

1. Sort, clean, rinse the berries.
2. Quarter large strawberries, add raspberries.
3. Sprinkle the mixture with sugar.
4. Leave for half an hour, stir.
5. Pour in water, bring to a boil, not forgetting to remove the foam.
6. Reduce heat and simmer for ten minutes, stirring occasionally.
7. Cool and pour the finished jam.

Vanilla adds spice. When boiling, put the pod cut along, remove after a couple of minutes. Density will give pectin mixed with sugar.

spicy

Description . Traditional jam with a little secret. Fresh spices set off the raspberry flavor, making it more intense. It is not necessary to use only fresh leaves. You can experiment with cardamom pods or clove buds.

What to prepare:

• raspberries - 1 kg;
• sugar - 350 g;
• lemon - half;
• water - 100 ml;
• cherry pits - 15 pieces;
• basil - five sheets;
• mint - seven sheets.

How to cook

1. Sort, wash the berries.
2. Fill with water, add sugar.
3. Stir, close and leave for five hours.
4. Put on the burner and wait until it boils.
5. Boil for ten minutes, stirring occasionally.
6. Cover and leave for five hours.
7. Cut the lemon zest, squeeze the juice from the pulp.
8. Wash the leaves and seeds.
9. Place the prepared spices on a bandage tape and tie in a tight bag.
10. Pour the juice into the raspberry mixture, lower the spicy bag and set to simmer over low heat.
11. Stirring occasionally, bring to a boil.
12. Boil on low heat for 20 minutes.
13. Take out the spices and pour the jam into the container.

Cherry

Description . Unusual sweet and sour jam with a pleasant cherry aroma. It is recommended to remove the bones first.

What to prepare:

• raspberries - 1 kg;
• cherry - 1 kg;
• sugar - 2 kg.

How to cook

1. Rinse the berries, dry.
2. Pour raspberries with 1 kg of sugar and put on fire.
3. Wait for the boil, add the remaining granulated sugar and cherry pulp.
4. Stir and cook after boiling for 40-50 minutes over low heat.
5. Remove foam and stir.
6. Pour the resulting jam into jars.

blackberry

Description . Related berries complement each other perfectly. The jam turns red-purple. You can use frozen berries from the supermarket.

What to prepare:

• raspberries - 1 kg;
• blackberry - 1 kg;
• sugar - 2 kg.

How to cook

1. Sort and wash the berries.
2. Pour in sugar, mix.
3. Leave in a cool place overnight.
4. Carefully remove the berries, and put the syrup, along with undissolved sugar, on the stove.
5. Bring to a boil, stirring until the sugar grains are completely dissolved.
6. Add berries and boil for five minutes, not forgetting to remove the foam.
7. Leave covered overnight.
8. Boil again for five minutes and put in a sterile container.

To get rid of insects and spiders, the berries are soaked in saline for five to ten minutes. It is enough to dissolve a tablespoon of salt in 1 liter of water. When the bugs float to the surface, collect them and wash the berries.

Blueberry

Description . Blueberry jam itself is incredibly tasty and healthy. Raspberries are a sweeter and more pronounced berry, so it is recommended to reduce the amount so as not to overpower the blueberry flavor.

What to prepare:

• raspberries - 500 g;
• blueberries - 500 g;
• sugar - 1 kg;
• water - 200 ml.

How to cook

1. Pick out the trash, wash the berries.
2. Combine water with granulated sugar and set to boil.
3. After boiling, boil for a couple of minutes.
4. Pour the berries with the resulting syrup.
5. Close the lid and leave for four hours.
6. Boil the mixture over medium heat.
7. Reduce heat and simmer, stirring and skimming off foam, until desired thickness.
8. Pour into banks, roll up.

Apple

Description . The easiest way to diversify raspberry jam is to add apple slices. The taste is unusual and largely depends on the type of fruit.

What to prepare:

• raspberries - 2 kg;
• apple - 1 kg;
• sugar - 2.5 kg.

How to cook

1. Cut the washed apple fruits into slices, cut out the cores.
2. Put in a saucepan and add 500 g of sugar.
3. Leave covered for about a few hours.
4. Rinse the raspberries, sort and cover with the remaining sugar, leave to infuse.
5. Boil the apple mixture over low heat.
6. Stir and chill.
7. Repeat the cooking and cooling procedure three times.
8. Boil the raspberries the same way.
9. Combine the two mixtures, cook for about half an hour over low heat.
10. Divide into jars and seal.

The recipe is recommended to be supplemented with spices. Ginger, cloves, cardamom, cinnamon go well with apple-raspberry dessert. If the spices are used whole, then it is better to tie them in a gauze bag and lower them into the brew for a few minutes. Ground seasonings are used in small quantities (no more than one teaspoon without a slide) so as not to interrupt the overall taste.

Raspberry jam for the winter is a delicacy and a delicious medicine. Rolled cans can be stored in the room. Containers under nylon lids are best stored in the refrigerator. If the jam is well boiled and flavored with sugar, the workpiece will stand until spring. Scrolled jam, grated with sugar, is recommended to be consumed during the winter.

Reviews: "My children are always delighted"

Raspberry jam is very healthy, and by the way currant. In vain that someone thinks so that there are no vitamins. Of course, the vitamins in these jams are not like in fresh years in the summer season, but decently to boost immunity and cure a cold. I always cook jam and add sugar less than required, about a third. And I cook no more than 5-10 minutes, depending on the berry. It turns out just stunning. Berries are fresh. Nothing sour. It costs a year or two the freshest. Just jars need to be well sterilized. This is where it can get sour easily.

Eve, http://www.woman.ru/home/culinary/thread/3904315/

The jam starts to ferment if you didn't add enough sugar initially. Put the jam in a bowl, add sugar and boil. That's all. If the jam is cooked correctly, it will be stored even in 40 degree heat. First, cover with parchment paper and top with a nylon lid.

Elya, https://she.ngs.ru/forum/board/cooking/flat/1880677461/?fpart=1&per-page=50

Grated berries with sugar do not tolerate metallics - oxidation occurs, so boil the raspberries with sugar, and then again under a plastic lid and into the cold. So everyone loves berries. And even better - spread it in a plastic bag in a small layer and put it in the freezer for 5-6 days (flat), then shake it and they will take up little space. And in winter, defrost - almost fresh berries. My children are always delighted.

Polechka, https://otvet.mail.ru/question/61422998

print

Hello ladies and gentlemen! Very soon, the collection of such useful berries as raspberries will begin. Of course, everyone loves her very much, but the fruits are not stored for long and usually the next day the berry is no longer suitable for eating. Therefore, when the year pleases with an abundance of this sweet yummy, you must definitely know how to prepare it for future use.

Of course, there are a large number of cooking options, these are compotes, freezing fresh berries and everyone’s favorite cold jam. The last way to preserve fruits is good because raspberries undergo minimal heat treatment and retain all their vitamins. Well, the taste and aroma simply can not be described in words!

There are different recipes for cooking raspberry treats. From classic without cooking to unconventional with gelatin or lemon. Today I will share with you the most popular technologies. Although all the recipes have one thing in common: they are made quickly and easily, and the jam is usually cooked in just 5 minutes.

And do not forget to cook treats such as or in the winter. The season for collecting such fruits has long been opened!

Let's proceed directly to cooking. Once again, I note that I am a little squeamish, so I prefer to wash the berries before cooking. Moreover, I love the consistency. If you prefer not to wash the raspberries, then just skip the first steps.

Remember that raspberries have a healing effect, both fresh and canned.

Ingredients:

• Raspberries - 1 kg;
• Sugar - 1 kg.

Cooking method:

1. Sort the berries from debris, leaves. Wash carefully, but rather soak in water to rid the fruits of insects. Then dry the fruits on a towel.

2. Now put the berries in layers in a bowl, while pouring each layer with sugar.

If desired, a couple of blackberries can be added to the raspberries.

3. Cover the workpiece with cling film and leave it alone for 6 hours. After a while, a lot of juice should appear.

4. Immediately before cooking, prepare jars and lids, that is, sterilize them. And then put the blank with berries on the fire. Stir the mass with a wooden spoon from top to bottom. Bring the contents to a boil and boil for no more than 5 minutes.

Transfer the finished treat with a wooden spoon to hot jars and roll up. Turn the blanks upside down and wrap with a blanket. Leave the jars until the morning, then remove the blanket and wait another couple of hours until it cools completely. Then store in a cool place.

How to cook raspberry jam in a pan

Here is another photo recipe similar to the previous one. So to speak, an option when there are not so many berries. And in order not to dirty a large container, you can cook a treat right in the pan.

Ingredients:

• Raspberries - 1.5 kg;
• Sugar - 1.5 kg.

Cooking method:

1. First, sort through the fruits, discard the bad and rotten berries. Next, you can gently wash the raspberries or skip this step. But I try to rinse to get rid of insects.

2. Put the berries in a deep frying pan, sprinkle with sugar and mix gently. Leave the container with the fruit for 6-10 hours so that the berry releases the juice.

3. After 6 hours, put the pan on the stove and mix the contents again. Turn on the heat and bring the contents to a boil. Boil the mixture for 5 minutes, remembering to remove the foam.

4. Sterilize jars and lids. Pour the hot treat into prepared containers. Roll up the lids.

5. Turn the blanks upside down and wrap with a blanket. Leave until completely cool. Then put away in your usual place for storage.

Thick raspberry jam for the winter with whole berries

And here is a cooking option with whole fruits. Here it is best not to wash the berry first (but I wash it). Also, in order for the dessert to turn out thick, you will need to add the cooking time and boil a little longer instead of 5 minutes. Still carefully and gently mix the fruits, watch the fire so that nothing burns.

Ingredients:

• Raspberries - 1.2 kg;
• Sugar - 700 gr.;
• Citric acid - 1 teaspoon;
• Water - 350 ml.

Cooking method:

1. Collect ripe raspberries. Remove leaves and excess debris.

2. Then gently wash the berries in a colander under cold running water.

3. Pour selected and prepared fruits into a saucepan. Add citric acid.

4. Now pour in the sugar.

5. Pour cold water and put the pan on medium heat, gently mix the contents.

The added water will add lightness to the dessert and dilute the sweetness.

6. When the jam boils, reduce the heat, making it minimal. Boil the dessert for 20-25 minutes, and then immediately pour into sterilized jars and roll up. Turn the jars upside down on the lids and cover with a blanket. After cooling, clean in the basement or cellar.

The shelf life of this treat is 1 year.

"Five minutes" of raspberries at home

But most cooks, of course, choose a quick cooking recipe. My mom always makes jam like this. Look at the story too. And if you have any questions, be sure to write to me, I will try to answer everything).

Raspberry jam without cooking for the winter, so as not to sour

It's great when fresh berries we do not give in to any heat treatment. However, such a delicacy is stored only in a cold place, best of all in the refrigerator. A couple of jars can be frozen using this technology.

Ingredients:

• Raspberries - 1 kg;
• Sugar - 1 kg.

Cooking method:

1. Sort the berries, remove debris, leaves and bad fruits. Rinse thoroughly under cold water. Dry.

2. Place the raspberries in a blender bowl and puree until smooth.

3. Pour the resulting puree into a deep bowl.

4. Sprinkle the berry mixture with sugar.

6. After an hour, mix the mass again and check that all the sugar has dissolved.

7. Then pour the treat into sterilized jars and twist. Store in a cool place.

How to make jam like jelly with pectin

Usually raspberry jam is not very thick, so it is best to add gelatin or pectin to make it thicker. Then you will get not just jam, but real jam.

Ingredients:

• Raspberries - 2 kg;
• Sugar - 1.5 kg;
• Pectin - 10 grams.

Cooking method:

1. Collect ripe berries. Get rid of debris, leaves. Transfer the fruits to a colander and wash under running water. Then dry the raspberries.

2. Now put the berries in a deep container and shake well so that the juice appears. After this procedure, put the dessert on the stove and turn on the big fire. Bring the puree to a boil, then reduce the heat and simmer for 10-15 minutes. Remove the foam during the cooking process.

3. Take a colander and put a piece of gauze in it in one layer. Wipe the slightly cooled puree with a tablespoon, and then roll the gauze into a knot and squeeze out all the remnants. All raspberry grains and accidentally fallen debris should remain in the gauze.

4. Pour sugar into the strained mixture and put it back on the stove. Bring to a boil and boil for 8 minutes. At the 6th minute, do not forget to add pectin. And do not forget to remove the foam.

5. Pour hot jelly into sterilized jars and roll up. Turn the blanks down onto the lids, cover with a blanket. Cool and store in a cool place.

Raspberry jam with lemon

Well, for a change, you can add fruits from the citrus family. And you can use only the juice, but you can use the pulp. It's up to you to choose!

Ingredients:

• Raspberries - 1 kg;
• Sugar - 1 kg;
• Lemon - 1 piece.

Cooking method:

1. Collect fresh selected berries. There shouldn't be any corrupted ones.

2. Wash the fruits by putting them in a colander, and then wait until all excess moisture has drained.

3. Pour the required amount of sugar.

5. Squeeze the juice from the lemon and add it to the jam. Put the workpiece on the stove, bring to a boil and then boil for 5 minutes.

6. Pour the dessert into sterile jars, roll up. Turn the jars upside down on the lids and cover with a blanket. When the blanks are completely cool, take them to a cool place for storage.

The best raspberry jam recipe from YouTube video

Well, at the end of another video. He liked me because with a minimum investment of time it will be possible to get two products at once. This is both our healthy treat and syrup. Moreover, the syrup can be used both for soaking cakes and for making drinks.

Also, when cooking a fragrant and healthy dessert (according to any recipe), pay attention to the following points:

• The fruits are best harvested in dry weather;
• Berries should be whole and not flaccid;
• The most important and controversial issue: whether to wash raspberries or not? If you are 100% sure that the berries are clean and free of insects, do not wash; if you buy, then it is better to carefully rinse the fruits in a colander, lowering it into a bowl of cold water;
• Raspberries are a very tender berry, so you need to be careful when washing, otherwise you risk getting porridge from grains and water;
• After soaking the berries in water, be sure to dry them;
• Very often there are bugs in such a berry, so you can first hold the raspberries in slightly salted water. Usually put 1-2 teaspoons per 1 liter of water. But then you need to rinse in plain water several times;
• Washed fruits must be used immediately, otherwise your crop will be lost;
• When cooking treats, remove the foam, and also if you are cooking a dessert with whole fruits, then instead of stirring gently shake the container from side to side;
• For a richer color, you can add citric acid or lemon juice.

I believe that raspberry jam should be in stock for every family. Let it be even a couple of small jars. Indeed, in the season of colds, such preparations will be very relevant. And do not be afraid that there is a lot of sugar in the treat, there are still more benefits. Bon appetit and good mood everyone!

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Culinary Etude 21.07.2018

My dear readers, many of us know about raspberries as one of the most useful berries. We all know the expressions: "So that life does not seem like a raspberry" or "Not life, but a fairy tale." In both cases, this berry is associated with something very good.

Knowing what a raspberry is, it's hard not to agree. Fragrant, juicy, sweet, incredibly tasty, raspberries are always perceived by us as a delicacy. But its uniqueness is not only in taste, but also in “filling”.

The benefits of raspberry jam for our health

We all know about the benefits of raspberries: they contain unique fruit enzymes, restore immunity and vitality of the body. In addition, raspberries are excellent for detoxification and liver protection.

Thanks to its properties, a lot of useful things are preserved in jam. The jam contains substances similar in composition to acetylsalicylic acid. Therefore, the benefits of raspberry jam are not only that it helps bring down the temperature, but also thins our blood. I think that almost every family has a treasured jar of raspberry jam in the refrigerator in case of colds.

However, the berry has its minus - it quickly departs. The raspberry season is short, usually July. And now is just the time to cook delicious, fragrant, fragrant raspberry jam for the winter. With it, we will be happy to drink tea in winter, treat colds and use it as a filling for desserts.

I don't make much jam myself. But raspberry jam is a holy preparation. You can buy raspberries in the market (we have a kilogram of raspberries for about 350 rubles) or pick them in the garden. You can also make jam from wild raspberries.

I will tell you about the basic recipes for making raspberry jam for the winter with step-by-step photographs so that it is easy and clear to understand everything.

What to consider when making raspberry jam

• Berries must be dry. If the berries are wet, then they must be laid out on paper napkins on the table and left for a while. Thus, the berry will give off unnecessary excess moisture;
• Do I need to wash the berries to make jam? No, it is not recommended to wash the berries;
• Water should not be added to the jam, although in many recipes you can see water in the recipe. No matter how much I tried to add it, the jam turns out to be liquid and not at all what I like;
• it is recommended to cook no more than 2 kg of raspberries at a time - so the berries do not boil soft and remain whole. I myself like to cook jam in small portions;
• the most suitable utensils for cooking are enameled or stainless steel utensils.

Preparing to make jam

The berries must be sorted out well, cleaned of sepals, dirt, possible worms, and only then proceed to the preparation of jam. Picking berries is best in dry weather.

Before making jam, jars must be sterilized. To do this, wash them with soda or dishwashing detergent, rinse well, put them open in the microwave for 1.5-2 minutes at full power.

One of my favorite ways to sterilize jars is to use the oven. We wash the jars with baking soda, rinse, then put them in a cold oven. We turn it on at 200 degrees and set it for 20-30 minutes. Then turn off the oven, keep the jars there for a little longer. We'll get it carefully. And turn upside down, put on a clean towel. Our jars are ready.

Simply rinse the lids and pour boiling water for a few minutes, carefully remove and dry.

I make raspberry jam in many ways. If there is time, then according to all the rules, if there is no time, then in a faster way. My dishes are also different. At the dacha with mommy, we always cook jam in a special enameled bowl (oh, how old is he!). But here you must always make sure that the jam does not burn, stir with a wooden spatula.

At home, I make jam in a stainless steel pot. And, of course, you also need to always make sure that the jam does not burn during cooking. I also mix everything with a wooden spatula. And now let's find out how to cook raspberry jam.

We cook raspberry jam for the winter according to all the rules

Here is the recipe for making raspberry jam with step by step photos.

We will need:
Raspberries - 1 kg
Sugar - 1 kg

How to cook

Pour the berries with sugar in a ratio of 1: 1, let it brew. It is better to pour in layers. A layer of berries, a layer of granulated sugar. Set aside overnight, covering the container with berries with parchment. Mommy and I usually leave the berries for at least 12 hours. Let the berries release juice.

In the morning, put the berries on a slow fire, constantly make sure that they do not burn. Cook on low heat for 30 minutes.

When cooking jam, foam is formed. We always take it off. Ah, how delicious it is. It seems to me that I would cook such jam just because of one chiffchaff!

After 12-24 hours, on a slow fire, we continue to cook the jam again. About another 20-30 minutes. We remove the foam again. By the very end of cooking, you can put a mint or rosemary leaf in a bowl of jam - this will give an incredible aroma!

How to cook raspberry jam so that it does not get candied? At the end of cooking, you can add a little citric acid. At the tip of a knife

How to check the readiness of jam

It should flow from a spoon in a thick stream. Or drip on a saucer, it should not spread.

Pour hot jam into jars. Close the lid. Our raspberry jam is ready. Let's leave it to cool down. Store in refrigerator or cellar.

How to make jam thicker

Raspberry jam and so it turns out rich, thick. But if you want an even richer density, you can buy Gelfix natural thickener in the store and add it to the jam according to the instructions. And the same thickener does not allow the jam to be candied.

An easier and faster classic raspberry jam recipe

We do everything, as in 1 recipe. The proportions of raspberries and sugar are 1:1. But the cooking process does not require so much time, faster.

Sprinkle raspberries with sugar. We leave for half an hour. Berries will give juice. We put on a small fire and constantly stir it gently. Cook like this for 20-30 minutes. The resulting foam can not be removed.

How long to cook raspberry jam

Cooking times may vary. If the berry is garden, large and dry, it will take about 1-1.5 hours. If the berry is small, not dry - 1 hour.
Readiness is determined by eye, the jam should stretch, and the sugar should completely melt.

Take a jar and, while the jam is still hot, carefully pour it. Close the jar with a lid. The jam is ready.

And here is a simple step-by-step recipe for raspberry jam for the winter "Five Minute". The proportions of berries and sugar are the same, 1:1. The name of the jam speaks for itself. After boiling, cook for only 5 minutes! Prepares quickly. A very convenient and easy way to cook jam for the winter.

How to cook

1. Put a clean berry in a saucepan in small portions, sprinkling with sugar. Let the raspberries stand for a couple of hours to give them juice.
2. Put the pan on a small fire and bring to a boil, stirring the berries with a wooden spoon.
3. After boiling, cook for 5 minutes. Stir everything gently so that the berries do not wrinkle much and remain intact. Remove the foam.
4. Pour hot jam into sterilized jars. When the jam has cooled, put the jars in a cool place.

Raspberry jam without cooking for the winter

One of my favorite recipe recipes is grated raspberries with sugar. It does not need to be cooked, which is also a huge plus in terms of usefulness. Grind raspberries with sugar (1: 1) with a wooden mortar. Pour into sterilized jars. Keep refrigerated.
No matter how much I try to grind raspberries in other ways (in a combine, meat grinder), there is nothing better for me than a wooden mortar. But it's hard, I agree.

I suggest watching another video recipe for making raspberry jam without cooking. Cold way for the winter.

raspberry jam calories

Raspberry jam prepared in the above ways is very healthy, but quite high in calories due to the addition of a large amount of sugar. This product contains about 275 kcal per 100 grams.

Therefore, if you follow your figure, you need to use such jam strictly in limited quantities.

But there is another recipe that does not contain a single gram of sugar. This cooking method is perfect for people who control body weight.

This recipe only requires one ingredient - raspberries. For a liter jar, it will take about 5 kg of raspberries and it is cooked for quite a long time.

According to this recipe, jam is cooked on a steam bath. To prevent the jar from bursting, put a rag on the bottom of the pan. You can also use bamboo sticks for Japanese cuisine (break and put on the bottom of the pot).

1. Pour berries into a jar, shake and crush a little. Put in a water bath.
2. As soon as the first portion of the berries is boiled down, put the second one. The water from the raspberries evaporates, we slowly kill the raspberries. Cook until thick.
3. Put the resulting jam on a small fire in the oven to evaporate any remaining moisture.

The resulting jam does not need to be stored in the refrigerator, but it is enough to eat it in a spoon a day. In such sweetness, a shock dose of vitamins and fat burners. In the summer, on such berries, you can perfectly lose weight, and in the winter to maintain the result.

The recipe for raspberry jam for the winter, which I want to offer you today, will definitely appeal to lovers of traditional sweet preparations. This is not jam or jelly, but raspberry jam, in which the berries remain intact - this is how our grannies cooked. I’m sure you don’t need to tell how to use it: fragrant, beautiful, tasty and healthy raspberry jam can just be eaten with a spoon - how magical and fragrant this summer delicacy is!

First of all, in order to properly cook raspberry jam, it is important to observe the indicated proportions: for 1 kilogram of selected raspberries (take a ripe, but fairly dense berry that keeps its shape and does not crumble into balls), 1 kilogram of white granulated sugar is required. This recipe for raspberry jam involves boiling raspberries in syrup in 1 dose, and even then not for long. Due to this, the berries in the finished dish are mostly whole.

If you follow the recommendations, homemade raspberry jam will delight you not only with its magical taste, but also with aesthetic pleasure. Whole berries in fragrant berry syrup will be a worthy reward for your efforts, and in winter the whole family will be grateful to you for such a wonderful summer treat!

Ingredients:

Cooking step by step with photos:

Since I pick raspberries and sort them out by berry myself, I never wash them. If you are not sure about the berries, sort them out and soak them in cold saline for about 5 minutes so that debris and insects float to the surface, then rinse the berries in cold running water and dry.

We fill the raspberries with sugar in a 1: 1 ratio. You can, of course, and less sugar, but I cook that way. In no case do not mix the raspberries, but simply shake the contents of the dish (for this purpose, choose a large basin or pan), otherwise the berries will be wrinkled. Raspberries are one of the most delicate berries that easily and quickly lose their shape, turning into porridge.

As a result, granulated sugar will evenly cover the berries. We cover the dishes with gauze or a lid and leave for several hours so that the berries let the juice flow. It is best to leave raspberries with sugar overnight if they were covered in the evening.

In the morning you will see that the berries are floating in the syrup. However, there is still quite a lot of sugar at the bottom, which has not had time to completely dissolve - as it should be.

In the pan, we have a lot of raspberry syrup and granulated sugar at the bottom. We put the dishes on medium heat and, stirring, bring the syrup to a boil. We do not cook for a long time - after boiling, let the syrup boil for about 10 minutes. Do not forget to remove the foam - it is not appropriate in the future raspberry jam. As a result, it will take about 20 minutes to cook the syrup (from the moment the fire is turned on until cooked) (this is approximately, I did not notice).

So, our berry syrup has already been boiled down and it's time to put raspberries in it. We will not cook the berries for a long time - it is important for us to just let them warm up and boil quite a bit. Thus, we will not only preserve the beautiful color of raspberries, but also useful substances. By the way, I recently read that even with prolonged cooking, most of the useful properties are preserved in raspberries ... Do you believe in this?

Bring everything to a boil and cook for 5 minutes, again not forgetting to remove the foam. We do not interfere with the jam during the cooking process, so as not to injure the berries - we need them whole. It is clear that some of the raspberries will still fall apart - the most mature berries will fall apart, but 70 percent will still remain intact. Everything, fragrant raspberry jam with whole berries is ready, all that remains is to close it for the winter.

Pour the still boiling raspberry jam into pre-prepared jars, not reaching the edge of about 1-1.5 centimeters. Each hostess has her own favorite method, and I do it in the microwave - I wash the jars in a soda solution, rinse and pour about 100 ml of cold water into each. I steam in the microwave at the highest power for 5 minutes each (for 3 cans, 7-9 minutes is enough). I boil the lids on the stove for five minutes too.

Raspberry jam is magical, fragrant, appetizing, very tasty and also good for health.

Canned raspberries can also be used for prevention purposes.

Raspberry jam, as well as from cooking, is very easy and this is one of the excellent preparations for the winter. There are many ways to cook. Someone boils for a long time, and someone uses a five-minute cooking recipe.

Raspberry jam for the winter - A delicious and simple five-minute recipe

This delicious dessert goes great with herbal tea and pancakes. Let's prepare a fragrant delicacy with which you will be happy to drink tea, treat a cold, add to various dishes.

Ingredients:

• Raspberries - 1 kg. (three liter jar)
• Sugar sand -800 gr.
• Salt - 1 teaspoon (for 3 liters of water)

Cooking method:

1. In a basin, dilute a weak saline solution (for 3 liters of water, 1 teaspoon of salt).

2. We put the berry washed under running water in a colander and stir it into the solution for 15-20 minutes (this is necessary in order for all the worms to crawl out of the berry).

3. Rinse under running water. Put in a bowl and mix with sugar.

4. When sugar is mixed with raspberries, we take a crush and crush everything so that the berry gives juice (you can use a mixer). In time, it will take about 5 minutes, and then leave for 30-40 minutes.

5. Pour our workpiece into a thick-walled pan (you can use a cauldron), and cook after boiling for 5 minutes.

6. After the raspberries have boiled, leave the pan on the stove for another 5 minutes. Remove the resulting foam along the edges (not in the process, but after the jam is cooked).

7. We take pre-sterilized jars and pour in the jam. After pouring two or three scoops, be sure to roll over the bank so that it does not burst.

8. Immediately roll up with a clean lid. We turn the jar upside down and let it stand in this state for at least an hour. To further sterilize the lid.

The dough is very thick and tasty. Bon appetit.

How to Make Raspberry Jam in 15 Minutes - Step by Step Recipe

Raspberry jam is a traditional and everyone's favorite delicacy. Many housewives make a large supply for the winter. We choose ripe berries for this jam, but not overripe.

Ingredients:

• Raspberries - 2 kg.
• Sugar - 1.8 kg.
• Water - 300 ml.

Cooking method:

1. First of all, we wash our berries under running water, tear off all the tails.

2. Then pour 300 ml of water into the pan and add sugar to it.

3. Put on medium heat and stir until boiling.

4. The syrup boiled, add raspberries, cook for 5 minutes over medium heat.

5. After 5 minutes, increase the heat so that the syrup rises. As soon as he covered all the berries with himself, we continue to cook for 5 minutes over high heat.

6. When foam appears, remove it.

7. Sweet treat is ready. Let it cool down completely.

8. In the meantime, sterilize the jars in the oven for 30 minutes at 160°C.

9. Sterilize the lids and the spoon with which we will apply the jam in hot water for 10-15 minutes and dry it.

10. Pour the finished treat into jars. And put it in a cool place. Bon appetit.

Easy no-boil recipe

The berry does not lose its beneficial properties and completely retains all vitamins and minerals, and also does not change color and taste. The only condition is storage at a temperature not exceeding 5°C.

Ingredients:

• Raspberries - 1 kg.
• Sugar -1, 5 kg.

Cooking method:

1. We sort the raspberries, and place them in a colander, which we place in a bowl and scald the berries with boiled water (no need to keep it in hot water for a long time).

2. Pour the berry into a bowl and combine with sugar. To speed up the process, the berries can be crushed with a crush to release the juice.

3. Check with your finger for the presence of sugar crystals. Let the sugar dissolve for 30 minutes.

4. We put the washed jars in the microwave, fill the bottom with water, heat the jars, from 3-5 minutes, take them out with the help of an oven mitt and wipe with a towel. Place the lids in hot water and boil for 10-12 minutes.

5. As soon as it dissolves, the jam can be poured into pre-sterilized jars.

6. Close the lid and put it in the refrigerator.

Raspberries keep well. The preparation is thick, tasty and fragrant. Bon appetit.

How to make jam without sterilization

Cooking raspberries in your own juice is an easy way to prepare them for the winter. So, we cook without cooking.

Ingredients:

• Raspberries - 1 kg.
• Sugar - 1.5 kg.

Cooking method:

1. First, let's prepare the berry. We sort it out, choose only fresh, not rotten fruits. We clean from the legs and leaves.

2. After that, we put the berry in an enameled pan, pour 750 gr. granulated sugar, crush with a wooden mortar until smooth.

3. Then add the rest of the granulated sugar and mix thoroughly (Sugar can be used to taste, someone likes a sweeter jam, someone less).

4. Now let's move on to sterilizing the jars. We thoroughly wash the jars, then pour boiling water over them, turn them over and put them on a kitchen towel. Pour boiling water over the lids for a while, dry on a towel,

5. We put the resulting delicacy into the prepared jars, additionally pouring sugar on top.

6. After that, we twist the jars with lids.

7. We clean in a cold place (basement, refrigerator).

8. If you want to try raspberry jam without waiting for winter, let's wait at least a couple of weeks for it to give juice. Bon appetit.

Raspberry and blackcurrant jam for the winter

Raspberry-currant jam, what a delicious and healthy sweetness. And just like that, for pleasure, with tea and during a severe cold.

Ingredients:

• Raspberries - 200 gr.
• Black currant - 200 gr.
• Sugar sand - 200 gr.

Cooking method:

1. We wash the blackcurrant berries, be sure to cut off the tails (in order not to get jam or jam with tails in the end).

2. Wash the raspberries in the same way.

3. We put two types of berries in a saucepan, first raspberries, black currants on top.

4. Pour granulated sugar on top.

5. Put on a slow fire and cook for 30 minutes, if you prefer thick jam, then cook the ingredients for at least 1.5 hours, and for the desired density as much as 2.

6. When everything is ready, we lay it out in sterilized jars, which we close with lids.

Bon appetit.

Video on how to cook raspberry jam in a slow cooker

Enjoy your meal!!!