Raspberry jam with honey. Raspberry jam with cognac

Colds always come at the wrong time. And everyone wants to get rid of unpleasant symptoms as soon as possible and return to normal life. In addition to traditional treatment, you can use methods to speed up recovery. traditional medicine, for example, honey with raspberries is very useful.

The healing properties of honey have been known for a long time. This product is popular for relieving the symptoms of respiratory illnesses.

What properties does honey have?

• Immunostimulatory action. Thanks to its rich composition, it nourishes the body and helps fight infection.
• Antiseptic action. Honey is a natural antibiotic and can have a detrimental effect on pathogens.
• Anti-inflammatory action. Helps relieve unpleasant symptoms in the throat and nasopharynx.
• Healing and regenerative action. Promotes the fastest recovery of damaged mucous membranes.
• sedative action. Helps to soothe at high temperatures nervous system and relax.

This is far from full list amazing properties this product. But it is worth remembering that the treatment of a cold will be effective only with an integrated approach, using traditional medicine.

Raspberries

This juicy berry has not only pleasant taste, but is also a storehouse of vitamins and useful substances. Very often, raspberries are used to treat respiratory diseases. And this is well justified. After all, the berry contains a lot of vitamin C, which increases the body's defenses and helps it fight the disease.

In addition, raspberry is a natural antipyretic. Possessing a diaphoretic effect, products from this berry effectively and gently relieve fever.

Raspberries can be used raw, the berries can be dried or made into jam, jam or jelly. In any form, a treat will be very useful for treating colds and flu.

Raspberry and honey

The very first remedy for a respiratory infection is tea with raspberries and honey. This tool has been tested for years and is really effective.

But in order to get the desired result from the treatment and not harm, you need to know how to properly prepare tea and when it can be consumed.

Contraindications

First of all, you need to know the contraindications for taking such a drink:

• Allergic reaction to bee products or raspberries.
• Children under 3 years old. Babies very often react with allergies to the above products. Therefore, if earlier child was not familiar with these products, it is not worth giving them during an illness.
• Pregnancy and lactation. Despite the naturalness of the drink, there is still a risk of developing an allergy in a mother or baby. If you still decide on such a treatment, you need to start drinking a drink. in small portions and closely monitor the well-being and rashes on the skin.
• Diabetes. Honey contains a large amount of simple carbohydrates, which can cause an increase in blood glucose.

Even if there has not been an allergic reaction to raspberries and honey before, during an illness it may occur due to weakened immunity and increased sensitivity of the body as a result of microbial exposure.

Recipes

Delicious medicine can be prepared in several ways. And it can be used not only for treatment, but also for the prevention of infections, to strengthen the immune system.

1. Fresh raspberries with honey. You can stock up on such a medicine for the future in the summer. To do this, 1 kg of berries must be carefully washed and thrown into a sieve. After that, grind the berries with 500 grams fresh honey. This mixture can be stored in the refrigerator for several months. The more honey you add, the longer the medicine will last. Use 1 tbsp. l. 3 times a day after meals.
2. Tea. take warm boiled water 200 ml and add 1 tsp. honey and 2 tbsp. l. mashed fresh raspberries or 1 tsp. raspberry jam. Drink a drink 5 times a day, 200 ml. If desired, water can be replaced with weak black, green or Herb tea and add a slice of lemon.
3. Morse. Take 500 grams of fresh raspberries, you can quick freezing, or 100 grams dried berries and pour 1 liter of water. Bring to a boil and boil for 5 minutes. Cover with a lid for 30 minutes to cool. Drain the liquid and grind the berries on a sieve, mix the resulting puree with the broth. Add 3-4 tbsp. l. honey to taste. Ready honey juice to drink 200 ml 4 times a day.
4. Vitamin blend. This tool is used to strengthen immunity in the autumn. Pass 1 large lemon through a meat grinder, grate 1 small ginger root on fine grater, 400 grams of raspberries beat in a blender with 300 milliliters of fresh honey. Mix everything and store in the refrigerator. Use in the morning for 1 tbsp. l.
5. Spiced herbal tea. Take dry raspberries, linden leaves, raspberries and currants, mint, lemon peel, a little ginger and pour over hot water. Infuse for 30 minutes, strain, add honey to taste and drink 150 ml 3 times a day.
6. Milk with honey and raspberries. This drink is good for soothing sore throat and relieves inflammation. For 1 glass warm milk 1 tsp Honey and 1 tsp. raspberry jam. Mix and drink 1 glass 2 times a day.

Using such simple and delicious remedies, it is possible in as soon as possible get rid of the unpleasant symptoms of a cold.

Features of preparation and use

When preparing such simple, at first glance, recipes, mistakes are often made that affect the effectiveness of the prepared product:

• Honey must be added to warm water and in no case in hot, especially not to boil. Under the action of high temperatures, all useful properties are lost.
• Honey must be good quality and fresh. Fake with the addition of sugar will not bring benefits and may even be harmful to health.
• Under no circumstances should you drink hot tea or mors at elevated temperature. Such drinks will increase the fever. If you have a sore throat, you should also refuse burning drinks. The mucosa is already inflamed and will be even more damaged by a hot drink.
• When you have a cold, you need to drink as much liquid as possible. Thus, intoxication will be removed, and the condition will improve faster. The drink must be warm. When used a large number teas and fruit drinks, it is desirable to make them weakly concentrated.
• To keep the drink warm for a long time, you can prepare it in a thermos.
• It is very useful to freeze raspberries in the summer, you can even grind them with honey. Thus, vitamins will be preserved and in winter there will be a fresh berry for treatment.

Knowing the basic rules for the preparation and use of a natural drug, you can effectively and safely be treated at home.

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

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

Quince jam

2 kg of honey, 1 kg of quince.

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

lingonberry jam

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

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

Cranberry-apple-nut jam

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

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

Apple jelly jam

600 g honey, 1 kg apples.

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

Cowberry jelly

700 g of honey, 2 cups of lingonberry juice.

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

Blackcurrant jam

2 kg of honey, 1 kg of blackcurrant.

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

Jam-jelly honey apple

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

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

Pears in honey

1 kg of honey, 1 kg of pears.

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

Applesauce with honey

350 g honey, 2 cups applesauce.

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

Assorted jam

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

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

Apple cheese with honey

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

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

Pickled grapes

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

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

Apples soaked in honey water

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

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

Canned strawberries

Honey and strawberry equal amounts.

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

Grapes on honey

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

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

Blackcurrant with honey

1 kg of honey, 1 kg of currant.

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

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

Blueberry

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

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

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

After that, store in a dark and cool place.

Rowan

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

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

peach

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

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

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

gooseberry

Per 1 kg ripe gooseberries- 1.5 cups of honey.

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

Store in a dark, cool place.

Raspberry

For 1 kg of raspberries - 1 cup of honey.

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

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

Currant

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

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

Renklodovoe

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

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

From apples, pears and apricots

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

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

Pour into sterile jars.

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

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

Photo kakmed.ru

Step by step recipes fragrant jam from raspberries for the winter boiled, raw, with whole berries

2018-07-26 Marina Vykhodtseva

Grade
prescription

5652

Time
(min)

servings
(people)

In 100 grams ready meal

0 gr.

0 gr.

carbohydrates

50 gr.

200 kcal.

Option 1: The classic recipe for raspberry jam for the winter

Raspberry jam is not only delicious, but also very healthy. It is it, along with honey, that is included in the list of the most popular folk remedies for treatment colds. If the jam is prepared correctly, then it will stand without problems. whole year and even more, at any moment will come to the rescue, help to cope with the disease or simply please with taste and cheer up.

Ingredients

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

How to make classic raspberry jam

For classic jam you can use crumpled raspberries, small or large, overripe, but not rotten, we take fresh berries. First of all, they need to be sorted out and washed. Since raspberries are very tender, pour into a sieve or colander not a thick layer and irrigate from the shower. Soaking the berries is not recommended.

Pour clean berries into a saucepan or other dish in which we will cook. Top with sugar. Do not mix, cover and leave for at least six hours. You can stand raspberries overnight, then they will give a lot of juice.

We put the berries, which have already released a lot of juice, on the stove and begin to heat. Gradually the remaining sand will dissolve. When boiling raspberry jam, foam will begin to form. We are not in a hurry, we wait a few minutes, let it gather, then we clean it.

Raspberry jam according to the classic recipe is prepared from 15 to 30 minutes. It is important that it does not burn. It is also not recommended to cook over high heat, let the mass boil slowly.

Since raspberries are harvested for the winter, we sterilize the jars. If this is done over steam, let the droplets dry, after which we lay out the jam, roll it up.

For cooking raspberry jam, it is very important to choose the right dishes. This is by no means an aluminum basin. The acid of the berries has a destructive effect on the oxide film, the substances will pass into the workpiece. Jam with aluminum is tasteless and harmful. It is better to give preference to dishes with modern coatings, stainless steel or enameled pans.

Option 2: A quick recipe for raspberry jam for the winter "Five Minute"

Five-minutes are called types of jam that do not undergo prolonged heat treatment. But the berries still need to stand a little with sugar, and preferably all night, so that the juice appears.

Ingredients

• 1 kg of raspberries;
• 1 kg of sugar.

How to quickly cook raspberry jam for the winter

Raspberries and sugar for five minutes are always taken in the same proportions. If you get 1.3 kg of berries or 2 kg, then just add the same amount of sand. Let the juice stand out for a few hours.

We put the raspberries with the liquid that has formed in the saucepan, boil. As well as in classic recipe, collect all the foam, but boil for exactly five minutes.

It remains only to pour the jam into jars. By the way, if there is a cold place for storage, then you can simply put on a tight nylon cover. If you plan to put the jam simply in the pantry or in the kitchen cabinet, then it is better to roll it up with a key. In any case, we take jars clean, dry, it is advisable to process them in advance.

You can try to cook raspberries with sugar right away, without waiting for the juice to appear, but then first you need to mash the berries a little, then slowly heat them up so that the sand dissolves, only then add fire.

Option 3: Raspberry jam for the winter with syrup

This winter jam option is ideal for dense berries. Thanks to the syrup and special technology, we get a fragrant and fragrant delicacy with whole raspberries. In addition to the main ingredients and equipment, you will need either a slotted spoon or a small colander to remove the syrup.

Ingredients

• 1 kg of raspberries;
• 1 kg of sugar;
• 200 ml of water;
• 0.3 tsp citric acid.

How to cook

We prepare syrup with citric acid and sugar. We mix it all in a saucepan, heat it up and dissolve it. After boiling, boil for three minutes. We put the dried berries in a saucepan and pour hot syrup over it. Again, do this carefully so as not to crush the raspberries.

Now all this needs to be covered and left to cool, let the berries soak. In turn, they will release flavor and color into the syrup, there will be much more liquid.

Carefully pour the syrup into the pan, you can catch the raspberries with a slotted spoon or use a colander. Boil for 15 minutes, check its density, you can try, if desired, we introduce more citric acid, you can replace it with citrus juice.

We return the berries to the syrup, boil together for about five minutes, and immediately send them to sterile jars. We try to evenly distribute the raspberries so that the same amount is obtained everywhere.

In order not to crush whole raspberries, it is advisable not to pour them unnecessarily into other dishes, collect them without garbage, immediately start making jam.

Option 4: Raw raspberry jam for the winter

No cooked treat can match the flavor and aroma of raw raspberry jam. It can be cooked with bones or ground, but it is important to keep it as clean as possible. Any accidental mote can lead to damage to the workpiece, all efforts will be in vain. We also carefully observe the proportions. We do not reduce the amount of sugar.

Ingredients

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

Step by step recipe

We put clean, but dry raspberries in a saucepan, add all the sugar at once and grind, you can mash with a pestle. Cover, leave for four hours.

Stir again and crush the raspberries. Cover, let stand for a couple more hours. Stir again and do this until all the sand has dissolved. If the grains remain, then the jam can be sugared. This can be prevented lemon juice but still it is better to let the sugar melt.

Lay out raw jam in clean jars, put on nylon caps sent for storage in the refrigerator. At high temperatures raw jam will not stand until winter.

If the sand does not want to dissolve in the raspberries, then you can heat the mass a little. Just put on a small fire, stir constantly and in no case bring to a hot state. Turn off as soon as the jam becomes warm, stir, if the grains still remain, then you can repeat the procedure.

Option 5: Thick raspberry jam for the winter

Technology repeated boiling familiar to many housewives. This method allows you to get a very fragrant, rich jam, but not always at the exit. thick treat. In fact, the addition of granulated sugar is of great importance. You do not need to pour out the entire norm at once, it is better to introduce this ingredient in several doses. Here is an option with lemon, but raspberry jam will also work great without it.

Ingredients

• 5 kg of raspberries;
• 5 kg of sugar;
• 0.5 lemon.

How to cook

To make the jam thick, you need to take dry berries. Either we do not wash them (if the raspberries are collected on our site), or we do it quickly, carefully, then dry thoroughly. We throw it into a saucepan or into a basin, pour 2.5 kg of sugar. Leave for three hours, maybe a little more.

We turn on the stove, put a basin with jam and let the raspberries boil well. After removing all the foam, boil for several minutes and turn it off. Here it is important not to cover with a lid so that condensation does not collect on it. You can throw on a towel or napkin that will protect from dust, accidental litter or insects. Leave the raspberries for six hours.

Add the rest of the sugar to the jam. You can divide the sand into three times, enter it in three doses, but the raspberries are juicy, this is enough. Put it on the stove again, squeeze the lemon. If the foam appears again, then also remove. After boiling, stir quickly and turn off the stove.

We lay out the raspberry jam in jars, close and put away for the winter in a cool place. It is best to keep it away from light to preserve the vitamins as much as possible.

How to check the readiness of raspberry jam? You need to drop a little syrup on a cold plate and watch. A drop is not one at once and quickly spread. If the jam slowly spreads into different sides, then it's ready.

Option 6. A simple recipe for raspberry jam for the winter

One of the most basic preparations for the winter is raspberry jam, as it has many beneficial vitamins and properties that are great to help fight colds in the cold season. In addition, it is very tasty, fragrant. Classic recipe it is simple, for cooking you only need fresh raspberries and sugar.

Ingredients:

• raspberries - 3 kg;
• sugar sand - 2.5 kg.

Step by step recipe

Rinse the berries in a colander under running water, then put them on a paper towel and leave to dry for half an hour.

Put some raspberries in an enameled saucepan, sprinkle lightly with sugar, put raspberries again and again sugar, and so on until all the berries and sugar are gone.

Cover the container with all the contents with a clean cloth, set aside for seven to eight hours.

Place the bowl of raspberries and sugar on the slowest burner of the stove and cook, stirring constantly, removing foam as it appears.

When the jam boils, cook for a quarter of an hour and turn off the heat.

Dry the sterilized jars on a clean cloth and fill them with slightly cooled jam.

After complete cooling ready-made treat send to the basement for storage.

If you don’t have raspberries in your summer cottage, and you buy berries in the markets to prepare the blank, be sure to look at the berries on appearance so that they are not damaged, whole, of a pronounced red color, then you can not even rinse them before cooking.

Option 7. Another quick recipe for raspberry jam for the winter

IN next recipe jam is prepared without cooking. The berries are simply sorted out, rinsed, crushed with sugar, allowed to stand for a while so that the sugar crystals dissolve and rolled into sterile jars. The advantage of this recipe is that the jam does not lose its natural flavor at all, and it can be used not only for ordinary tea drinking, but also for making various desserts, such as pudding, soufflé, pies. Its only drawback is that it can only be stored in a refrigerator or a cold cellar.

Ingredients:

• 2.5 kg of raspberries;
• three kg of sugar.

How to make raspberry jam for the winter

Spread the prepared fruits in small portions in a colander and scald with hot water.

Transfer to a large enameled container, connect with granulated sugar and mash well to a puree state, you can use a hand blender for this.

Covering the crushed berry with a towel, let stand for half an hour to completely dissolve the sugar crystals.

Floor liter jars sterilize, let dry on a clean cloth, also sterilize the lids in a separate container.

Having filled the jars with jam to the very neck, roll up the lids.

We store in the refrigerator.

For more reliable storage, jam jars can be sterilized for several minutes.

Option 8. Thick raspberry jam for the winter

A slightly different cooking option, here the berries are first partially sprinkled with sand, insisted for a while, then boiled a little and pour in the remaining sugar. It is thanks to this delicious treat It turns out a thick, stretchy consistency, similar to jelly.

Ingredients:

• fresh raspberries - 3 kg;
• sugar - 3 kg.

Step by step recipe

Put the prepared berries in a wide container, add half of the granulated sugar, set aside for 12 hours.

Remove the foam if necessary and stir, cook for ten minutes.

Turn off the stove, pour in the second kilogram of sand, stir vigorously.

After sterilizing and drying the jars, fill them with jam and roll up with sterile lids.

After cooling under a thick cloth, send to the basement until winter.

If you don't like being present in the jam small bones raspberries, just after cooking, cool it a little and wipe it through a sieve.

Option 9. Raspberry jam for the winter with blackcurrant

The combination of raspberry and black currant makes the jam even more healthy and aromatic. Currant slightly interrupts the sweetness of raspberries, making the delicacy refreshing in summer.

Ingredients:

• raspberries - 2 kg;
• 2 kg of black currant;
• sugar - 2 kg.

How to cook

After going through the berries, remove the dry cuttings from the currant. Rinse, dry.

After filling the raspberries with half of the prepared sugar, cook on a small flame for 6 minutes, reduce the fire to a minimum and cook the same amount.

After cooling the raspberries, add the remaining sugar, stir well, boil a little more on the same fire.

Let cool again.

Send again to small fire, lay out the blackcurrant, boil for 14 minutes.

Arrange in jars, tighten the lids with a seaming machine.

After cooling under a fur coat, store in the basement until winter.

For more fast food all berries can be immediately mixed with sugar, then the cooking time should be increased to 25-30 minutes.

Option 10. Raspberry jam for the winter "Five Minute"

And this is the most the best option, since the berries are not boiled here for a long time, due to which they do not deform much, remain beautiful and appetizing, the jam itself acquires a thick consistency.

Ingredients:

• raspberries - 3.5 kg;
• granulated sugar - 3.5 kg.

Step by step recipe

Cover the prepared berry with sugar and set aside for 6 hours.

Boil the mixture after boiling for five minutes, removing the foam and stirring often.

Arrange in sterilized jars, close with simple lids.

After cooling, transfer to the basement for storage.

If you do not have a basement for storage, it is better to roll up such a jam. metal lids and store in a regular pantry at room temperature.

Option 11. Raspberry jam for the winter with gelatin

Interesting and refined option raspberry jam. Fans of various jams and jelly desserts. The density of jam allows you to use it not only as a dessert for tea, but also as fragrant stuffing for various flour products.

Ingredients:

• raspberries - 2 kg;
• sugar - 2 kg;
• filtered water - 360 ml;
• citric acid - 25 g;
• gelatin - 6 g.

How to cook

Pour gelatin into a small mug and, filling it with slightly warmed water, leave to swell for 16 minutes.

After sterilizing the half-liter jars, put them on a soft cloth to dry.

Put the prepared raspberries in a deep enameled container, add sugar, pour in some water, mix, put on a small fire, cook for half an hour.

Add citric acid and swollen gelatin, let it boil for another quarter of an hour over low heat.

Arranged in dried jars and cooled, send to the cellar.

Instead of citric acid, you can take a few drops of freshly squeezed lemon juice.

Option 12. Raspberry jam for the winter with syrup

And if you have collected not quite ripe raspberries, with a dense structure, use this version of raspberry jam for the winter. It is thanks to the syrup and the unusual method of preparation that an incredibly tasty, fragrant and very appetizing delicacy for the winter is obtained.

Ingredients:

• a little more than three kilograms of raspberries;
• 3,200 kg of sugar;
• 460 ml of water;
• citric acid - 55 g.

Step by step recipe

Wash fruits gently under running water.

Leave for paper towel for 15 minutes to dry.

Pour water into a separate small saucepan, dissolving citric acid and sugar in it, heat on a small burner of the stove for about 3 minutes.

Immerse the dried berries in the syrup, stirring slowly, close the lid and leave for 15 minutes so that all the berries are saturated with syrup.

Carefully free the fruits from the syrup, armed with a slotted spoon or colander.

Boil the berries over medium heat for 20 minutes.

Pour the syrup into the boiled berries, let it boil for a few more minutes and immediately pour into a sterile container, close the lids.

When boiling berries without syrup, take a sample, add more citric acid to taste.

Jam - loved by everyone since childhood and healthy treat. Today we are accustomed to making jam from fruits or berries with sugar. The benefit in such a jam, of course, is exclusively in the fruit and berry component, but not in sugar. Sugar in jam is used primarily as a preservative - for storage, and the function of a sweetener is in second place. And what does honey have to do with it, you ask.

Jam was harvested in antiquity, the use cane sugar was distributed in India, which supplied sugar to Egypt and the Roman Empire. In Russia, however, sugar became widespread and became available to ordinary citizens only in the second half of the 19th century, when the production of sugar from sugar beets was organized. Due to the inaccessibility and high cost, ancient Rus' traditionally made jam with honey.

Natural honey has many advantages over beet sugar, for example, honey not only preserves useful qualities fresh fruits, but also additionally enriches them with its unique enzymes, however, this is a topic for a separate article. It is only worth adding here that various varieties honey, have different taste qualities, which gives additional creative freedom for preserving berries and fruits and creating unique flavor bouquets. Jam with honey - double benefit! At the same time, the preserving properties of honey are impeccable.

You can cook jam with honey in different ways: cold and hot way.

The most useful will be cold-prepared jam. This is when the berries are simply ground with honey and stored in sterile jars. This option is especially good, because it retains all the benefits of not only the fresh fruits used, but also preserves all the wealth unique properties natural honey. Majority beneficial enzymes natural honey is destroyed at temperatures above 50\xB0c, so heating of honey should be avoided. You can cook jam with honey in a water bath (hot way. We will share our favorite jam recipes prepared in each of these ways.

Jam from wild berries on honey (cold way).

What we need:

• Forest berries (raspberries, blueberries, blackberries, cranberries, etc.) - 1 kg;
• Natural honey - 1 kg;.
• Convenient container for mixing and crushing berries;
• Wooden spoon or pestle;
• Clean jar with lid.

Cooking method:
Sort the berries from debris and mix gently. Then knead by hand with a wooden spoon or pestle. Mix grated berries with honey equal parts. Put the jam in clean, dry jars and seal tightly (for this, a jar with a "Twist-off" lid is convenient. This jam will be stored until the next season. For best conservation useful properties this sweet dessert, it is recommended to keep it in a cool place, in the basement, on the balcony in winter or in the refrigerator. This is not only a magical delicacy, but also a great cure for many winter ailments.

Berries on honey - delicious and healthiest dessert which goes well with many various dishes and treats: from pancakes, pies to ice cream and sweet sauces.

Apricots in honey syrup (hot method).

What we need:

• Apricots - 1 kg;.
• Honey - 1 cup;
• Water - 2.5 cups;
• Large saucepan or basin for a water bath;
• Kitchen knife;.
• Clean jars and lids;
• Pot for honey syrup.

Cooking method:
Combine honey and water in a small saucepan and bring to a boil over medium heat. For jam, take only ripe apricots. Wash and dry the berries. Cut in half and remove the pit. Banks. Fill jars with apricot halves. Lay the berries skin side up. hot honey syrup into jars, leaving about a centimeter of unfilled space on top of the jar. Close the jars with lids. apricots in honey. jars in a saucepan and a basin half filled with water. Bring the water in a basin to a boil, reduce the heat and leave for 10 minutes. Then turn off the stove and remove the hot jars from the water. with cooled jam, store in the pantry, cellar or refrigerator.
Such such honey apricots and everyday and festive table decorate. try serving them with whipped cream or ice cream. your guests will be happy. the same recipe can be used to make jam from peaches, plums or pears.

Jam on honey - a sweetness that gives health and strength! These "Jams" are prepared a little differently, but honey is always the basis. It is he who is the preservative beginning of the Siberian "healer" potions. nothing needs to be cooked, so this is an excellent delicacy for raw foodists.

General cooking method:
Fresh berries and herbs are ground by hand in a wooden mortar, then poured with honey so that it completely covers them, and then the jar is hermetically sealed and placed in a cool place, preferably in the basement. In some cases, you can pre-dry herbs and berries. herbs and berries should be taken in approximately equal amounts. in honey, very tasty, prepared in a slightly different way. Viburnum berries with sprigs are first dipped in heated honey (so that the honey takes liquid state), and then dried on a baking sheet in a warm oven. Such branches with berries are stored for a very long time, all winter.

Boosting honey drink vitality and protecting against diseases, which has long been prepared in Russian villages, is prepared during the ripening of mountain ash. You need to take 200 g of ripe mountain ash, a liter of spring water and 2 tablespoons of taiga honey - or any local apiary that is in the area. Then rinse the mountain ash and mash with a wooden pusher. water, bring to a boil, but do not boil. Allow to cool with cake, then strain. Dissolve honey in the resulting broth and put it in the cellar for 2-5 days, where the drink will infuse and finally ripen.

Currant billet with honey. and currants in equal amounts, carefully mix, grind the berries with a wooden pestle and pour honey, mix thoroughly, soak in the sun for 2-3 hours. Put the resulting mass in glass jars, cover with waxed or paraffin paper, tie carefully and store in a cool place.

Such such preparations are in the cellar until the next harvest. in jars, they sometimes "Dissect" (especially on red currants) - honey at the bottom, berry juice from above, but the taste of honey also changes greatly - it becomes currant.

blanks blanks from forest berries with honey., blueberries, raspberries, mash with a wooden spoon, mix in equal amounts with honey, put in jars and close with lids for canning.

An interesting note - we made raspberries this way, and when we opened it in the spring, it turned out that there was no raspberry seeds! They completely dissolved in the drug. it happened, I don't even know what to call it.

workpiece workpiece to raise defensive forces. forest jams: ginseng root, natural honey, Chinese green tea. Ginseng normalizes activity of cardio-vascular system, liver, kidneys, digestive tract, lungs, enhances immunity. How to cook according to this recipe - I don’t know for sure yet, we will try.

Jam to improve metabolism (cleansing).

Ingredients: honey, blueberries, black currants, sea buckthorn, and herbs - sage, St. John's wort, oregano. They normalize metabolism, cleanse the body, increase the overall resistance to diseases. You can make blanks with this composition. for headaches and high pressure.: honey, sea buckthorn, hawthorn, red mountain ash, motherwort, calendula, sage, mint. Such a blank (with this composition) has a mild calming effect, useful for high blood pressure, headache.

More recipes:

Quince jam jam.

1 kg of honey, 1 kg of quince.
Peel the quince, cut it, remove the core, cut into slices, put in a saucepan, pour cold water so that it covers the quince, and cook until the slices become soft. Then take out the slices, and strain the broth. Put honey in a bowl for jam, pour 1.5 cups of the broth obtained by boiling quince, and prepare a syrup. Put prepared quince slices into boiling syrup and cook over low heat until they become transparent.

Jam lingonberry jam.

1 kg of honey, 1 kg of cranberries, 3 pcs. cloves, a piece of cinnamon.
Sort the lingonberries, pour hot water over them, mix, put on a sieve and let the water drain. Then put the lingonberries in a basin and pour honey, add cinnamon and cloves and cook until tender. Transfer the cooled jam to a glass jar, cover with paraffin or parchment paper, tie and store in a cool, dry place.

Cranberry-apple-nut jam.

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

Jam - apple jelly.

600 g honey, 1 kg apples.
Peel apples (best antonovka) from the core and cut into slices, put in a saucepan, add 2.5 cups of water to them, close the lid and cook for 30 minutes at a low boil. Throw apples on a sieve and let the broth drain. pour honey into the broth and cook it over low heat, removing the foam with a spoon. If, when draining the hot syrup, drops of it will lag behind and be held on a spoon, then the jam is ready. It should be immediately poured into glass jars (warmed up), covered with paraffin or parchment paper and stored in a cool place.

Blueberry jelly jelly. g honey, 2 cups lingonberry juice.

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

Blackcurrant jam. kg of honey, 1 kg of blackcurrant.

Peel the currants from twigs and dry flower cups, pour 2 liters of cold water and, removing the remnants of dry cups that have floated to the surface, put the berries on a sieve and let the water drain. Add 1 cup of water to honey, prepare a syrup, add black currants to it, boil and put on low heat for 45 minutes. Transfer the cooled down jam to a glass jar. - honey apple jelly.
600 g of honey, 1 kg of apples, 5 glasses of water.

Washed apples (Antonovka is best) are peeled and cut into slices, put in a saucepan and poured with water, covered with a lid and boiled for 30 minutes at a low boil. Then the apples are then thrown back on a sieve and the broth is allowed to drain. this honey is poured into the broth and boiled over low heat, removing the foam with a spoon. Attention attention! Only if, when draining the hot syrup, the drops of it solidify and stay on the spoon, then the jam is ready. Ready jam - jelly should immediately be poured into glass jars (warmed up), covered with parchment paper and stored in a cool place.

Pears pears in honey. kg of honey, 1 kg of pears.

Cut the skin off the pears, select the seeds and boil them in water in half with honey. When the pears can be easily pierced with straws, put them in a colander, flatten them, sprinkle with sugar and put on a baking sheet covered with straws and bake. Then take out, dip again in syrup and bake again. Do this three or four times. Dip the pears in the syrup for the last time and sprinkle lightly with cinnamon. Store pears should be stored in jars. applesauce with honey. g honey, 2 cups applesauce.
Peel apples and seeds, cut, put in a clay pot, cover with a lid, cover with dough or cover with a wet rag and bake. Then rub the apples through a sieve, add honey and cook until a thick mass is obtained, stirring constantly with a spoon. Dry the finished puree to protect it from mold.

Assorted jam jam. kg of cranberries, 3 kg of honey, 1 kg of apples, 1 cup of walnuts.
Sort the cranberries, rinse, put in a saucepan, pour half a glass of water into it and cook under the lid until the berries become soft. Mash the boiled cranberries and rub through a sieve. Boil honey in an enameled bowl and, dropping grated cranberries, peeled and sliced ​​apples, peeled walnuts into it, cook for about an hour.

Cheese apple cheese with honey. g honey, 1 glass of apple mass, spices (orange peel, cloves, cinnamon, ginger, allspice.
Peel the apples, remove the seeds from them, cut them into pieces, put them in a clay pot, cover with a lid, cover with dough or cover with a wet rag and bake. Rub the apples through a sieve, add honey to them, start cooking, stirring, until the mass thickens. Pour spices into the mixture, mix, fold into a wet napkin, tie the napkin with a cord and put it under the press. In two days the cheese will be ready. it must be stored in a dry place. pickled grapes. 1 kg of pickled berries is required: 50 g of sugar, 50 g of honey, 200 g of table vinegar, 200 g of water, 20 g of salt, 5 clove seeds, 5 cardamom seeds.
Rinse the brushes of medium-sized ripe grapes, put them in rows in a jar and pour over the marinade filling. You can also pickle plums, apricots and other fruits and berries. Before pickling, fresh berries are blanched (scalded with boiling water), then cooled by immersing them in cold boiled water for a while.

Apples soaked in honey water.
600 g of honey, 3 tablespoons of salt, apples.
From honey, salt and 10 liters of water, prepare a mixture and boil it. Wash apples (best antonovka) and pour honey water over it. After 1-1, 5 months, the apples will be ready.

Canned food from strawberries. honey and strawberries in equal amounts. and honey mix, without kneading, dry in the sun, put in jars and cork.

Grapes grapes on honey. kg of honey, 3.5 kg of grapes, 0.5 l of table vinegar, spices (cinnamon and cloves.
Put the bunches of grapes in a jar with a wide neck, trying not to crush the berries. Then prepare a syrup of honey, vinegar and spices and boil it for 20 minutes, removing the foam. Pour grapes with hot syrup and seal the jar tightly. currant with honey 1 kg of honey, 1 kg of currant. Rub the peeled and washed berries with a wooden pestle, pour over honey and mix. Put the resulting mass in glass jars, cover with paraffin paper, tie and store in a cool place.

Jam with honey instead of sugar. Can honey be used to make jam?

Cranberry, apple and walnut jam with honey. Sort the cranberries, rinse and put in a saucepan, pour in? cup of water, cover and cook until the berries are soft. Then crush them and rub through a sieve. Boil honey separately, put grated cranberries, peeled and chopped apple slices, peeled nuts into it and cook for 1 hour. 1 kg of cranberries, 1 kg of apples, 1 cup of nuts, 3 kg of honey. Blackcurrant jam with honey. Peel the currants from the twigs, pour 2 liters of cold water and, having removed the remnants of dry scales that have floated to the surface, put them on a sieve. Add a glass of water to honey, prepare a syrup, add black currants to it, boil and put on low heat for 45 minutes. After cooking, pour the cooled jam into glass jars. For 1 kg of currant - 2 kg of honey. Rowan jam with honey. Rinse rowan berries harvested after the first frost in cold water and scald with boiling water. Then put them in an enameled basin, pour hot syrup for about 1 - 1.5 hours, then cook until the syrup thickens slightly. In order for the berries to be well saturated with sweetness, after the first cooking they must be kept in syrup for another 6-7 hours, then boiled again until the syrup thickens completely. For 1 kg of jam - 500 g of rowan berries, 300 g of sugar, 450 g of honey.

1 kg of honey, 1 kg of cranberries, 3 pcs. cloves, a piece of cinnamon. Sort the lingonberries, pour hot water over them, mix, put on a sieve and let the water drain. Then put the lingonberries in a basin and pour honey, add cinnamon and cloves and cook until tender. Transfer the cooled jam to a glass jar, cover with paraffin or parchment paper, tie and store in a cool, dry place.

These “jams” are prepared a little differently, but honey is always the basis. He is the preservative beginning of the "sorcerer's" Siberian potions. And nothing needs to be cooked, so this is an excellent delicacy for raw foodists.

General cooking method:

Fresh berries and herbs are ground by hand in a wooden mortar, then poured with honey so that it completely covers them, and then the jar is hermetically sealed and placed in a cool place, preferably in the basement.

In some cases, you can pre-dry herbs and berries. Herbs and berries should be taken in approximately equal amounts. Kalina in honey, very tasty, is prepared in a slightly different way. Viburnum berries with sprigs are first dipped in heated honey (so that the honey becomes liquid), and then dried on a baking sheet in a warm oven. Such branches with berries are stored for a very long time, all winter.

A honey drink that increases vitality and protects against diseases, which has long been prepared in Russian villages, is prepared during the ripening of mountain ash. You need to take 200 g of ripe mountain ash, a liter of spring water and 2 tablespoons of taiga honey - or any local apiary that is in the area. Then wash the rowan and mash with a wooden crush. Pour in water, bring to a boil, but do not boil. Allow to cool with cake, then strain. Dissolve honey in the resulting broth and put it in the cellar for 2-5 days, where the drink will infuse and finally ripen.

Currant with honey

Carefully mix honey and currants in equal amounts, grind the berries with a wooden pestle and pour honey, mix thoroughly, soak in the sun for 2-3 hours. Put the resulting mass in glass jars, cover with waxed or paraffin paper, tie carefully and store in a cool place.

Such blanks in the cellar stand until the next harvest. In jars, they sometimes "dissect" (especially on red currants) - honey below, berry juice on top, but the taste of honey also changes greatly - it becomes currant.

Preparations from wild berries with honey

Mash cranberries, blueberries, raspberries with a wooden spoon, mix in equal amounts with honey, put in jars and close with lids for canning.

An interesting note - we made raspberries this way, and when we opened them in the spring - it turned out that there were NO RASPBERRY SETS in the blank !! They completely dissolved in the drug. I don't even know what it's like, what to call it.

Preparation for increasing protective forces

Ingredients of forest jams: ginseng root, natural honey, Chinese green tea. Ginseng normalizes the activity of the cardiovascular system, liver, kidneys, digestive tract, lungs, improves immunity. How to cook according to this recipe - I don’t know for sure yet, we will try.

Jam to improve metabolism (cleansing)

Ingredients: honey, blueberries, black currants, sea buckthorn, and herbs - sage, St. John's wort, oregano. They normalize metabolism, cleanse the body, increase the overall resistance to diseases. You can make blanks with this composition.

For headaches and high blood pressure

Ingredients: honey, sea buckthorn, hawthorn, red mountain ash, motherwort, calendula, sage, mint. Such a preparation (with this composition) has a mild sedative effect, useful for high blood pressure, headaches.

It is difficult to overestimate the benefits of raspberry jam in winter, so every summer I make raspberry jam, one of mom's recipes. Today I will tell you about the recipe for raspberry jam "Red Honey". I came up with the name myself because ready jam it turns out thick, fragrant, transparent red, and viscous like honey.

This raspberry jam is very convenient to use for filling in shortbread pies, or simply spread on bread, or cookies.

The amount of sugar kills on the spot, so if you are on a diet, I advise you to use a different recipe. But the jam is not cloying, due to the addition of citric acid.

From these ingredients, 8-9 jars of 0.5 liters are obtained.

Ingredients:

• Raspberry 2 kg
• Sugar 4 kg
• Water 2 cups
• Citric acid 3 teaspoons

Cooking:

Sprinkle raspberries with sugar and pour in water. Let stand for 5-6 hours so that the sugar begins to melt and the raspberries release juice. It is best to do this at night.

I do not collect foam from jam. I see no reason to complicate my life: the foam disappears from the cans within 2 weeks.

Pour hot jam into clean and dry jars, and close the lids. Can be closed with a canning key, or metal screw caps can be used.

Jam keeps well at room temperature. Banks do not explode, and the jam does not grow moldy.