Raspberry jam for the winter. Raspberry jam without cooking

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

2018-07-26 Marina Vykhodtseva

Grade
recipe

5761

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

0 gr.

0 gr.

Carbohydrates

50 gr.

200 kcal.

Option 1: Classic recipe for raspberry jam for the winter

Raspberry jam- it’s not just tasty, but also very healthy. It is this that, along with honey, is included in the list of the most popular folk remedies for treatment colds. If the jam is prepared correctly, it will stand without any problems. whole year and even more, it will come to the rescue at any time, help you cope with an illness, or simply delight you with its taste and lift your spirits.

Ingredients

• 1 kg sugar;
• 1.2 kg raspberries.

How to make classic raspberry jam

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

Pour clean berries into a saucepan or other container in which we will cook. Cover the top with sugar. Do not stir, cover and leave for at least six hours. You can keep the 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 start heating. The remaining sand will gradually dissolve. As the raspberry jam boils, foam will begin to form. We take our time, wait a few minutes, let it assemble, then remove 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 mixture simmer slowly.

Since raspberries are stored for the winter, we sterilize the jars. If this is done over steam, let the droplets dry, then spread the jam and roll it up.

To make 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 enamel pans.

Option 2: Quick recipe for raspberry jam for the winter “Five Minutes”

Five-minute jams are types of jam that are not subjected to prolonged heat treatment. But the berries still need to sit a little with sugar, or better yet all night, for the juice to appear.

Ingredients

• 1 kg raspberries;
• 1 kg sugar.

How to quickly make raspberry jam for the winter

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

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

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

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

Option 3: Raspberry jam for the winter with syrup

This is a winter jam option 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 raspberries;
• 1 kg sugar;
• 200 ml water;
• 0.3 tsp. citric acid.

How to cook

Prepare syrup with citric acid and sugar. Mix it all in a saucepan, heat and dissolve. After boiling, boil for three minutes. Place the dried berries in a saucepan and pour hot syrup over them. Again, we do this carefully so as not to crush the raspberries.

Now all this needs to be covered and left until it cools, let the berries soak. In turn, they will release flavor and color into the syrup, and 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 thickness, you can try it, if desired, add more citric acid, you can replace it with citrus juice.

Return the berries to the syrup, boil together for about five minutes, and immediately place them in sterile jars. We try to distribute the raspberries evenly so that we get the same amount everywhere.

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

Option 4: Raw raspberry jam for the winter

No cooked delicacy can compare in taste and aromas to raw raspberry jam. It can be cooked with seeds or ground, but it is important to maintain maximum cleanliness. Any random speck 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 raspberries;
• 1.5 kg of sugar.

Step by step recipe

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

Stir again and mash the raspberries. Cover and let stand for another couple of hours. Stir again and do this until all the sand has dissolved. If grains remain, the jam may become sugary. This can be prevented lemon juice, but it’s still better to let the sugar melt.

Place the raw jam in clean jars and put on nylon covers, put it in the refrigerator for storage. At high temperatures raw jam will not last until winter.

If the sand does not want to dissolve in the raspberries, then you can warm the mass a little. Just put it on low heat, stir constantly and under no circumstances bring it to a hot state. Turn it off as soon as the jam becomes warm, stir, if grains still remain, 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 aromatic, rich jam, but not always in the end thick treat. In fact, adding granulated sugar makes a big difference. There is no need to pour out the entire amount 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 raspberries;
• 5 kg sugar;
• 0.5 lemon.

How to cook

To make the jam thick, you need to take dry berries. Either we don’t wash them (if the raspberries are collected on our own site), or we do it quickly, carefully, and then dry them thoroughly. Place it in a saucepan or basin and add 2.5 kg of sugar. Leave for three hours, maybe a little more.

Turn on the stove, place a bowl of jam and let the raspberries boil well. After removing all the foam, boil for a few minutes and turn off. It is important not to cover the lid so that condensation does not collect on it. You can throw on a towel or napkin that will protect from dust, random 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 parts, add it in three doses, but the raspberries are juicy, this is enough. Put it back on the stove to cook and squeeze in the lemon. If the foam appears again, then remove it as well. After boiling, stir quickly and turn off the stove.

Place the raspberry jam in jars, close them and put them away for the winter. cool place. It is better 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 onto a cold plate and observe. There is more than one drop at once and it spreads quickly. 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 perfectly help fight colds during the cold season. In addition, it is very tasty and aromatic. Classic recipe It's simple, all you need to prepare it is 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 place them on a paper towel and leave to dry for half an hour.

Place some raspberries in an enamel saucepan, sprinkle lightly with sugar, add raspberries and sugar again, and so on until all the berries and sugar are gone.

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

Place a bowl of raspberries and sugar on the slowest burner of the stove and cook, stirring continuously, 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 at your summer cottage, and to prepare the preparation you buy berries at the markets, be sure to look at the berries on appearance so that they are undamaged, whole, and have a distinct red color, then you don’t even need to rinse them before cooking.

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

IN next recipe The jam is prepared without cooking. The berries are simply sorted, 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 aroma at all, and it can be used not only for regular tea drinking, but also for making a variety of desserts, such as pudding, soufflé, and pies. Its only drawback is that it can only be stored in a refrigerator or cold cellar.

Ingredients:

• 2.5 kg raspberries;
• three kg of sugar.

How to make raspberry jam for the winter

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

Transfer to a large enamel container, combine with granulated sugar and mash thoroughly until pureed, you can use a hand blender for this.

Cover the crushed berries with a towel and let stand for half an hour until the sugar crystals completely dissolve.

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

Fill the jars with jam up to the neck and roll up the lids.

Store in the refrigerator.

For more reliable storage, jars of jam can be sterilized for a few minutes.

Option 8. Thick raspberry jam for the winter

A slightly different preparation option, here the berries are first partially sprinkled with sand, left for a while, then boiled a little and the remaining sugar is added. It is thanks to this tasty treat It turns out to be thick, stretchy consistency, similar to jelly.

Ingredients:

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

Step by step recipe

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

Skimming the foam if necessary and stirring, cook for ten minutes.

Turn off the stove, add 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, put it in the basement until winter.

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

Option 9. Raspberry jam for the winter with black currants

The combination of raspberries and blackcurrants makes the jam even more healthy and aromatic. Currants slightly interrupt the sweetness of raspberries, making the delicacy refreshing in summer.

Ingredients:

• raspberries - 2 kg;
• 2 kg black currants;
• sugar - 2 kg.

How to cook

After sorting through the berries, remove the dry cuttings from the currants. Rinse and dry.

Cover the raspberries with half of the prepared sugar, cook over low heat for 6 minutes, reduce the heat to low and cook for the same amount of time.

After cooling the raspberries, add the remaining sugar, stir well, and cook over the same heat a little more.

Let cool again.

Send again to small fire, add black currants, boil for 14 minutes.

Place in jars and screw on the lids using a seaming machine.

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

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

Option 10. Raspberry jam for the winter “Five Minutes”

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

Ingredients:

• raspberry fruits - 3.5 kg;
• granulated sugar- 3.5 kg.

Step by step recipe

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

Boil the mixture after boiling for five minutes, skimming off the foam and stirring frequently.

Place in sterilized jars and close with simple lids.

After cooling, transfer to the basement for storage.

If you don’t have a basement for storage, it’s better to roll up this jam metal lids and store in a regular pantry at room temperature.

Option 11. Raspberry jam for the winter with gelatin

Interesting and sophisticated option raspberry jam. Fans of various jams and jelly desserts. The density of the jam allows it to be used not only as a dessert for tea, but also as aromatic filling 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 the gelatin into a small mug and fill it with slightly warmed water and leave to swell for 16 minutes.

After sterilizing half liter jars, place them on a soft cloth to dry.

Place the prepared raspberries in a deep enamel container, add sugar, pour in some water, stir, put on low heat, and cook for half an hour.

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

Place in dried jars and cool, 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 picked raspberries that are not quite ripe, with a dense structure, use this option for raspberry jam for the winter. It is thanks to the syrup and the unusual cooking method that we get an incredibly tasty, aromatic and very appetizing delicacy for the winter.

Ingredients:

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

Step by step recipe

Wash the fruits carefully under running water.

Leave on 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 stove burner for about 3 minutes.

Immerse the dried berries in the syrup, stirring little by little, close the lid and leave for 15 minutes so that all the berries are soaked in the syrup.

Carefully remove the syrup from the fruits using a slotted spoon or colander.

Cook the berries over medium heat for another 20 minutes.

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

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

Raspberry jam is one of my favorite jams. I have already published an article about and mentioned it there various jams, which I prepared before. Look, it's all very tasty.

Of course you know that raspberry jam is not only sweet, but also medicine. The best medicine These are raspberries prepared fresh, without cooking. Or with minimal heat treatment. We mainly make raspberry preparations without cooking. Well, of course we cook 1-2 jars. Sometimes you want it with tea and it tastes so good.

How to make raspberry jam. Step-by-step recipes for raspberry jam

Here we will look mainly at jam, which is cooked for a short time and turns out to be very aromatic, tasty and healthy.

Menu:

1. Recipe for raspberry jam pureed with sugar

We will need:

For 1 kg of raspberries - 1.5 kg of sugar.

If you take 1.7 kg of sugar per 1 kg of berries, you can store it at room temperature. But we always store raspberry jam in a cool place.

Preparation:

Today we will prepare raspberries without cooking or grated raspberries with sugar. This method makes it possible to preserve all vitamins. It is also very simple and quick way preparations. This jam is stored in the refrigerator.

1. The berries must be ripe and undamaged. The raspberries are red and purple. Wash the berries and let them dry. To do this, the berries can be carefully scattered in one layer on paper towels.

2. Pour sugar into the berries.

3. Mix everything well.

4. Pound the raspberries with a plastic masher, just like we crush potatoes. Mix sugar and raspberries well. Cover the bowl with the raspberries and leave the mixture of sugar and raspberries to stand for 4-5 hours until the sugar dissolves. You need to stir the raspberries periodically.

5. That's it, the jam is ready. Pour raspberry jam into sterilized jars.

6. Close with sterilized lids. We put it in the refrigerator for storage.

We got the most aromatic raspberry jam, even though we didn’t cook it, but prepared it in a different way. But everyone calls it jam.

I can’t believe you resisted and didn’t immediately put it in a vase to try.

Enjoy.

Enjoy your tea!

1. Instant raspberry jam for the winter

Ingredients:

• Raspberries - 5 kg.
• Sugar - 5 kg.

Preparation:

1. We sort the raspberries to remove leaves and other debris.

2. Pour 1-1.5 kg of sugar into a large basin, with this quantity needed, pour 1-1.5 kg of sugar to cover the bottom. Place raspberries on sugar. Sugar for raspberries, etc.

3. In this way, add all the berries.

4. Leave the berry covered with sugar to settle until the berry releases juice.

5. When the berry has given juice, put the basin on high heat.

6. When the raspberries boil, you need to remove the foam. Remove the foam carefully and, of course, give it to your baby right away. I remember my grandmother always gave it to me, and I always waited, well, when they would call me for foam.

7. Bring the berries to a boil and cook the jam for 15-20 minutes.

8. After 20 minutes, pour a couple of spoons of jam onto a plate, run the spoon in the middle, if the two sides of the jam do not connect, the jam is ready.

9. Raspberry jam fast cooking ready. We showed you how to cook a large number of jam. But in the same way, you can prepare 1-2 liter jars.

Pour it into jars and store it in the refrigerator.

Enjoy your tea!

1. Frozen raspberry jelly

In this recipe we will prepare a very interesting jelly. It cooks quickly. There is no need to sterilize anything. Very convenient to use.

The jam turns out alive. You need much less sugar. This jam has one drawback: if you make a lot of it, you need to have a lot of space in the freezer. Yes, we will have ice cream jam.

So, let's begin.

We will need:

• Raspberries - 1.2 kg.
• Sugar - 600 g.

Preparation:

1. Pour the sorted and washed raspberries into a saucepan in which we will cook the jam and smash them with a blender. As you already know, you can crush it with a masher. But of course a blender is better.

2. Place the raspberries, smashed to an even mass, on the stove, on slow fire, sugarless. Bring the raspberries to a boil, stirring all the time and cook for another 10-12 minutes. We need the liquid to evaporate a little. As they say, for the jam to boil down.

If you don’t have a place where you can freeze and then store the jam, then you can cook the jam in the same way, just take 1 kg of sugar. raspberries - 1-1.2 kg. And pour the hot jam into sterilized jars. But such jam must be stored in a cool place.

Or cook it as in the recipes above.

3. While we were talking, our jam is boiling and becoming thicker.

4. Boil for 12 minutes and only now add sugar. You can add even less sugar if you want to make less sweet jam and if you will only be freezing the jam.

5. Bring the raspberries and sugar to a boil and let them boil for another 2-3 minutes. Make sure the sugar dissolves.

6. As usual, check the jam by pouring the jam onto a saucer and running a spoon through the middle. The two separated strips of jam should not join together.

7. The jam is cooked. Look, it turned out beautiful, homogeneous, very fragrant.

8. Let the jam cool completely and pour it into plastic jars, like ice cream cups.

9. Well, if there is very little space, you can pour jam into plastic bag, or better in a double package. You can take special bags for freezing.

10. Such jam in jars is not frozen to the glass state. It becomes very dense, but can be easily taken with a spoon.

We store this jam in the freezer. Goes very well with pancakes or just tea. It has the taste and aroma of fresh berries.

I think you'll like this raspberry jam. Give it a try. Very practical.

Enjoy your tea!

Summer is the season of berries and fruits. As soon as we eat enough of them, we can think about preparing for the winter. After all, how nice it is in winter to open a jar of jam and brew Herb tea and bask under a warm blanket by the window, remembering the wonderful summer days. You can make jam from any berries and fruits, be it currants, strawberries, cherries, apricots, but the healthiest raspberry jam is without cooking. It is indispensable for flu and colds, as it helps reduce fever, maintain immunity, and relieve headaches. Raspberry jam is especially useful for children, as it helps relieve fever without unnecessary bitter and tasteless medicine. You can also make amazing pie or pies with raspberry jam. It is very tasty, and most importantly, this recipe is very easy to prepare. As you guessed from the name, the trick of this jam is that it does not need to be cooked. Simply grind the raspberries in a meat grinder or manually using a mortar, add sugar and place in the refrigerator. In this case, the raspberries are not subjected to unnecessary heat treatment, so they retain all useful material, which strengthen human immunity.

Taste Info Jam and marmalade

Ingredients for raw raspberry jam

• Fresh raspberries - 1 kilogram
• Granulated sugar - 1 kilogram

Product yield: 3 half-liter jars
Cooking time - 40 minutes + 3-6 hours (keep in a warm place)

How to make raspberry jam without cooking

First we need to prepare the berries. We buy fresh raspberries at the supermarket or market; if you have a garden where raspberries grow, then this is generally wonderful. You can then be 100% sure that the raspberries are of high quality, without unnecessary chemical substances. Wash the berries and dry them on a paper towel.


You can grind the berries in a meat grinder, or you can do it manually using a saucepan and mortar. The raspberries need to be finely chopped until homogeneous consistency.


Measure out 1 kilogram of sugar. Can you replace sugar? powdered sugar, as it will dissolve faster and the jam will be ready in just a couple of hours.
Mix crushed raspberries and sugar.


Mix raspberries and sugar until smooth and place in a warm place for 3-6 hours until the sugar dissolves.

After the specified time, our jam is ready; you should not keep it longer, because after a while it may begin to deteriorate. Pour it into steamed jars, sprinkle a thin layer of sugar on top, close it tightly with a lid and put it in the refrigerator.
Raspberry jam can be eaten immediately and makes excellent pancakes.


The jam can be stored in the refrigerator all winter; a sugar film may form on top, which can be added to tea instead of sugar.


Here is a simple recipe for raspberry jam without cooking. Everything is easy and quick to prepare. The jam turns out sweet and aromatic. Your children will simply be delighted with such delicious food. Jam is irreplaceable in cold weather winter evenings, can enrich the human body with all useful substances to maintain immunity.

Raspberry jam is one of those that should be in every home. And most likely it shouldn’t even exist, but it does! After all, everyone is trying to stock up on this for the winter the most useful product. With this delicacy we not only treat colds. cold winter, but we also get a lot of useful substances and positive emotions with it. Well, who doesn't love him! It must be hard to find these.

Did you know that raspberries contain a large amount of natural salicylic acid. It also contains citric, malic, and tartaric acids. Therefore, this berry is considered the best natural antipyretic and anti-inflammatory agent.

And if we are cold and have the first signs of a cold, the first thing we do is drink hot tea with her. And after sweating a lot, it happens that the disease does not go further. After drinking two cups of tea with this berry, there is simply no trace of feeling bad. Berry often helps. The main thing is not to forget to stock up on it for the winter! So that there is always a treasured jar in the refrigerator!

Why in the refrigerator? To save everything as much as possible healthy vitamins and microelements! The berries are either simply crushed with sugar, or for better preservation they are prepared in the form of a “five-minute batch” and then stored in the refrigerator. With such methods, all useful substances are preserved in full.

And there is something to save. These are vitamins A, C, E, vitamin B complex. The berry also contains a large amount of potassium and calcium. Iron, which promotes the process of hematopoiesis, copper, which is part of many antidepressants. And a number of other useful microelements.

Therefore, you need to stock up on berries. There is never too much of it. Plus, stocking up on it is easier than ever. Make it delicious aromatic delicacy- pure pleasure!

I offer you 5 super-fast, but no less tasty, recipes for making “five-minute” raspberry jam, for preparing for winter period. I will also share the secrets and features of cooking. To make sure your delicacy turns out to be the most delicious and healthiest!

We will need:

• raspberries -1.5 kg
• sugar -1.5 kg

Preparation:

1. We sort out the berries. We remove the leaves. We inspect it carefully. All sorts of spider bugs love her. Especially raspberry beetles, which lay larvae in it.

There is a way by which spider beetles and their larvae get out of the berry themselves. Done saline solution, based on 1 liter of water 1 tbsp. spoon of salt. The berries are placed in a sieve, and the sieve is placed into the solution. After 5-7 minutes, all living creatures emerge. Salty water drains and then the berries need to be thoroughly washed in two or three waters.

But you can just sort through it. We have our own berries, so we sort them and don’t wash them.

2. If you have a purchased berry, then wash it in cool water very carefully so as not to crush it. Then we remove the stalk. But not earlier, so as not to damage the berry ahead of time and not lose juice from it.

3. Place the berries in a colander and allow the water to drain and the berries to dry slightly.

4. Place the berries in a bowl or other container in which we will cook.

Cannot be used to prepare treats aluminum cookware. The juice that will be released from the berry loses its beneficial properties when interacting with aluminum.

5. Crush the berries. Add sugar and mix. It is better to use a wooden spatula or plastic slotted spoon for mixing. Let stand for 1 hour until the sugar dissolves a little.

6. Place over very low heat and stirring occasionally until all the sugar has completely dissolved. Then turn up the heat and bring the syrup to a boil.

7. During cooking, foam will appear, which will need to be skimmed off.

If the foam is not removed, or removed but not completely, then the jam can quickly turn sour. And all your hard work will go down the drain!

8. Once it starts boiling, let it simmer for just 5 minutes.

9. Place the jam into prepared sterilized jars and close the lid tightly. I try to take small jars. To open it and not store it for a long time. An open delicacy can turn sour if stored in the refrigerator for a long time. And it can be a shame to throw it away.

10. Turn over, cover with a towel and leave until completely cool.

11. Store ready-made jam better in the refrigerator.

Whole berry jam

Preparing whole berries for the winter turns out to be very tasty. The berries completely retain their taste and beautiful color.

We will need:

• raspberries - 1.5 kg
• sugar - 1.5 kg

It is clear that we take the same amount of sugar as raspberries. Therefore, everyone can cook from the amount they need, but preferably no more than 2 kg of sugar.

Preparation:

1. Sort the berries, rinse, and let the water drain.

2. Pour half of the sugar into a basin or other container in which we will cook.

3. Lay out all the berries.

5. Leave for 5-6 hours. During this time, it will release juice and the sugar will partially dissolve.

6. Place on low heat, stir gently so as not to damage the berries. We make sure that nothing burns, especially until all the sugar has dissolved.

7. When all the sugar has dissolved, turn up the heat and bring the jam to a boil. Don’t forget to skim off any foam during the entire process.

If it is cooked only on low heat, it will lose its beautiful raspberry color.

8. Cook for 5 minutes.

9. And immediately put it in sterilized jars and close the lids.

10. Store in the refrigerator.

Whole berry jam is another way

We will need:

• raspberries -1.5 kg
• sugar - 1.5 kg

Preparation:

1. We sort and wash the berries. Place in a colander and let the water drain.

2. Pour half the sugar into the bowl in which we will cook.

3. Place berries on top.

4. Sprinkle the remaining sugar on top.

5. Leave for 5-6 hours so that they release the juice and dissolve the sugar.

6. Drain the resulting juice into another bowl. Put it on the fire and bring it to a boil.

7. After boiling, add raspberries and bring to a boil again.

8. Cook for 5 minutes.

9. Pour the contents into sterilized jars and close the lids.

10. Cover with a blanket and leave until completely cool.

11. Store in the refrigerator.

Raspberry jam using water and sugar syrup

We will need:

• raspberries -1 kg
• sugar - 1 kg
• water -1 glass

Preparation:

1. Sort the berries, rinse, place in a colander and let the water drain.

2. Pour water into a cooking bowl and add sugar. Boil the syrup over low heat. Don't forget to stir occasionally so that nothing burns.

3. Carefully, so as not to damage the berries, pour them into the syrup and also carefully mix using a slotted spoon. You can simply twist the bowl from side to side so that the berries are evenly covered with syrup.

4. Bring the syrup to a boil. When foam appears, carefully remove it.

5. You can cook the berries with syrup for 5 minutes, but for better preservation - 10.

6. Pour the finished jam into jars and leave until completely cool. Keep refrigerated.

Raspberries with sugar without boiling the berries

The berries can be prepared for the winter without cooking. To do this, you need to crush it using a wooden masher and cover it with sugar. A little more sugar is taken than with the hot harvesting method. I usually take 1.5 kg per kilogram of berries. Sahara. But I’ve come across recipes that use 2 kg of sugar. per kilogram of berries.

Then leave the raspberries and sugar at room temperature until the sugar is completely dissolved. It usually takes me about 24 hours. During this time, it must be stirred periodically.

Then pour the contents into sterilized jars, but not completely, leaving a little space on top for a “sugar” cushion. Pour sugar in a 1 cm layer, do not mix it and screw on the lid. Better yet, cover with thick paper and tie with ribbon.

Features of preparing raspberry jam

• If you have picked or purchased a dense, uncrushed berry, it is better to cook it whole.
• if the berry is wrinkled or soft, then it is better to grind it. You can additionally grind the berry through a sieve
• many don't wash it. You can do this if it is your own or from the forest, and you know how and where it grew. If you are preparing jam from purchased raspberries, then you must wash them.
• as noted above, aluminum cookware is not used for cooking
• Try to use a wooden or plastic spoon when stirring and putting jam into jars. It is better not to use metal utensils so that the berries do not oxidize.
• In these recipes, the proportions of berries and sugar are always given as one to one. The amount of sugar can be reduced slightly, this is practiced. But I always stick to these proportions
• do not try to prepare more than 1.5-2 kg of jam at a time, especially from whole berries, so that they do not crush each other with their weight
• the finished delicacy is placed only in sterilized jars; it is advisable to sterilize them in advance and allow them to dry completely.
• The lid for the jar must have a smooth varnished surface. Avoid using used lids.
• you can close the jar with the preparation, as our grandmothers did. That is, just cover it with thick paper and tie it with ribbon

• the shorter the cooling time, the more beautiful and natural the color
• The jars can be turned over after twisting, or they can be left unturned.
• It is better to store the finished jam in the refrigerator, or in a cold basement, or in a “Khrushchev” refrigerator

What to do if the jam has fermented or become moldy

There are two ways, the first is to throw it away. The second is to try to save!

• If you have prepared the berries according to all the rules, but they are still slightly fermented, remove them from the jars and put them back into the cooking vessel. Add a glass of sugar for each liter and boil for 10 minutes. Then put it back into sterilized jars.
• Such jars need to be labeled and the contents should be used for baking pies, making compotes or fruit drinks.
• if mold appears on the surface of the jam, then remove it, then remove a 2 cm layer of jam, and try to eat it quickly
• or do the same thing and pour 2 cm of sugar on top, make a “sugar pillow”. There is no need to stir the sugar.

In this article, I tried to tell you about all the available options for preparing berries using the “five-minute” method. And also drew Special attention on the features and subtleties of cooking, opening small culinary secrets. We also looked at the troubles that can happen to our jam. And we looked at ways to solve them.

I think that now everyone will be able to choose a recipe to suit their taste, and without much difficulty they can cook delicious and healthy raspberry jam in 5 minutes.

Bon appetit!

Raspberries are rightfully considered healing berry. It is eaten during the flu and cold season to lift immune system, lowering temperature, relieving headaches, removing phlegm from respiratory tract and improving the tone of the body as a whole. With all this, the berries have practically no contraindications, for which they are valued even more. Experienced housewives They know that preparing raspberry jam involves observing the proportions and holding time. Only with this outcome of events will the product retain its medicinal properties.

Technology for making raspberry jam

The recipe is considered basic, it is the basis of the basics, everything else is just variations. To prepare raspberry jam using this technology, you will need to take 2 kg. granulated sugar (preferably beetroot) and 1.7-2 kg. fresh berries raspberries The indicated ingredients are designed for making jam with a total volume of 2 liters.

Preparation

1. Heat treat the jars into which the final product will be rolled. Pour boiling water over the glass, wait 10-15 minutes, wash thoroughly, and wipe dry with a towel. Leave to dry for complete evaporation of moisture.
2. In cases where the berries were picked a day or two before making the jam, they probably lost their shape and softened. In such situations, there is no need to torment the raspberries with water; leave them in their current state. If the fruits just arrived to you (1-5 hours ago), place them in a colander, rinse well and sort.

Technology

1. Place the berries in a five-liter saucepan, add granulated sugar and mash well. You can use a blender, potato masher, or a regular wooden pestle.
2. Since raspberries release juice quickly, the sugar will acquire a characteristic shade after 5-10 minutes. It is at this moment that you need to put the composition on the stove, after covering it with a lid. Turn on the burner to minimum (!) power, otherwise the jam will burn.
3. Cooking time cannot be determined for sure. Throughout the entire procedure, you need to stir the mixture with a wooden spoon so that the berries do not stick to the walls. After a certain period of time, the composition will boil; when the first bubbles appear, remove the lid completely and simmer the syrup for another 10 minutes.
4. After boiling, you should be extremely careful. A foam will begin to form on the surface of the jam; skim it off with a dry ladle or a wooden spoon (required). Many housewives leave the foam on a separate saucer and subsequently spread it on bread.
5. At the end of the cooking time, when the foam stops forming, turn off the heat and let the mixture cool completely. Important feature To prepare raspberry jam for the winter, you need to boil the berries 3 times. After each subsequent heat treatment The mixture must cool completely.
6. It will take you 1-1.5 days to prepare the winter medicine. However this technology does not involve being at the stove 24/7. If you realize that it is not possible to finish cooking the berries with sugar, put the container with the mixture in the refrigerator, after covering it with a lid. Return to the procedure at a more appropriate moment, but no later than 3 days after “putting it aside.”
7. When you cook the mixture a third time, the jam will change color and the berries will completely dissolve (only the grains will remain). Since winter raspberry jam closes during the hot cycle, carry out manipulations immediately after removing the product from the heat.
8. Prepare sterilized jars in advance, place them in a row, start pouring the jam with a ladle or big spoon. Fill the container almost to the brim, retreat a maximum of 1.5-2 cm from the neck. After all the manipulations, place the lids on the jars and roll them up with a special key.
9. Store raspberry jam in a cool, dark place away from radiators and other heating devices. Perfect option- cellar or basement. Shelf life varies between 2-2.5 years.

• red apples - 600 gr.
• raspberries - 375 gr.
• granulated sugar - 550 gr.

1. Wash the apples, pour boiling water over them, and wipe dry. Remove sticks and seeds, chop into small pieces, do not peel off the skin.
2. Place the apples in enamel pan, pour in 125 ml. filtered water, place the composition on medium heat. Bring the liquid to a boil, reduce power, and simmer for about 10 minutes.
3. At this time, wash the raspberries, mash them using a sieve or put them through a blender, add to the apples. When the time limit has expired, turn off the burner and send apple slices into a blender, prepare puree. After grinding, add granulated sugar, stir again and pour the mixture into the pan.
4. Turn on the burner to minimum power and simmer the apple-raspberry mixture for about a quarter of an hour. Then turn off the stove and let the jam cool. Repeat cooking 3-4 more times, and the duration of simmering should not exceed half an hour.
5. After each procedure, leave the jam to cool. When will you cook the mixture? last time, do not remove the pan from the heat. Prepare sterilized jars, pour jam into them, close with an aluminum lid and leave for the winter.

Raspberry jam based on citric acid

• ripe raspberries - 1.2 kg.
• granulated beet sugar - 2 kg.
• citric acid - 1.5-2 sachets (30 g.)
• purified drinking water - 1.3 l.

1. Sort through the raspberries and discard any moldy or bruised ones. Clean them of foreign debris and rinse thoroughly through a colander.
2. Select a wide pan with thick walls and bottom, pour filtered water into it, add beet sugar. Place on the stove and cook until the crystals completely dissolve. Stir the syrup constantly with a spatula.
3. After all the granules have melted, add the berries and reduce the heat, cover with a lid. Simmer the future jam for about half an hour, then turn off the stove.
4. Wait for the jam to cool. As soon as this happens, again send the composition to boil for 25-30 minutes, cool. Repeat the previous steps 2 more times, add citric acid at the last stage of cooking.
5. Prepare jars and lids, sterilize them, and place them nearby. Without turning off the burner, start scooping jam from the pan and rolling it into jars.

Raspberry jam for the winter: a simple recipe

• granulated sugar - 1.4 kg.
• fresh raspberries - 1 kg.

1. Sort through the raspberries, eliminating everything unnecessary (extraneous debris, overripe and spoiled berries). You will need dense and fresh specimens, which is called “only from the garden.”
2. Wash the raspberries. Prepare an acidified solution: stir in running water 2 tablespoons chopped table salt, wait for the crystals to dissolve, place the raspberries in the container.
3. After a quarter of an hour, rinse the berries again. Sterilization is completed, you can begin the cooking process. Grind the raspberries in a convenient way(blender, food processor, rolling pin, etc.).
4. Place the berries in a saucepan, add granulated sugar, and mash well. Wait about 6 hours, you will see how the juice begins to stand out. When the sugar acquires a characteristic raspberry hue, place the bowl on the stove.
5. Turn on the heat to medium, bring the mixture to a boil, turn off the burner. Roll the jam into sterile jars and place in a cool, dark place to infuse.

Raspberry jam in the microwave

No matter how strange it may sound, jam can be prepared in the microwave without resorting to using a stove.

• purified water - 275 gr.
• granulated sugar - 1 kg.
• citric acid - 10 gr.
• raspberries - 1.1-1.3 kg.

1. Boil water in a kettle, pour into boiling water granulated sugar. Place the resulting solution in the microwave for another 10 minutes.
2. Remove the syrup twice and stir it. After the specified time has passed, add citric acid and raspberries to the water with sugar.
3. Mix the mixture and place it in the microwave for a quarter of an hour. Every 5 minutes, take out the future jam and stir it. Pour into sterilized containers and roll up.

It is not difficult to prepare raspberry jam for the winter; it is enough to have practical knowledge regarding cooking. Use the recipe with citric acid or fresh red apples. Do not violate the holding time, always sterilize the jars before sealing.

Video: raspberry jam without cooking