Raspberry Jam "Five Minute" - step by step recipes with photos. Raspberry jam "Five minutes" - minimum time, maximum benefit

Step-by-step recipes for making five-minute raspberry jam for the winter: classic, quick in a slow cooker, from whole berries, in sugar syrup, with basil, orange juice

2018-07-27 Irina Naumova

Grade
prescription

1979

Time
(min)

servings
(people)

In 100 grams of the finished dish

0 gr.

0 gr.

carbohydrates

54 gr.

216 kcal.

Option 1: Five-minute raspberry jam for the winter - a classic recipe

This jam got its name "Five Minute" due to rapid heat treatment. Perhaps this is one of the most popular ways of making jam among housewives. Although here there are several options that differ from each other. Let's start with the basic recipe for five-minute raspberry jam.

Ingredients:

• one and a half kilograms of raspberries;
• one and a half kilograms of sugar.

A step-by-step recipe for five-minute raspberry jam for the winter

We take freshly picked raspberries, sort out the berries, set aside those in which the worms are wound up. If rubbish or leaves come across, take it out and throw it away. We pay special attention to small bugs that love to eat raspberries so much.

There is one proven way to get rid of them. We dilute a tablespoon of soda per liter of water. We put the raspberries in a sieve, and put it in the solution, wait seven minutes - all the bugs float to the surface.

We remove all living creatures, drain the salt water, and wash the raspberries two or three times under running water.

Spread the raspberries on a clean cloth, let dry a little. Then put in a bowl or pan in which we will cook jam.

Do not take aluminum containers, in which jam loses its useful properties during boiling.

Crush everything with a pusher, pour in granulated sugar and mix well with a wooden or plastic slotted spoon. Leave for one hour for the sugar to dissolve into the raspberry juice.

We put the container on the weakest fire, stirring occasionally, dissolve all the sugar completely. Then increase the heat and bring the raspberry jam to a boil.

Be sure to remove the foam, otherwise the workpiece may turn sour.

So, the jam began to boil, cook it for five minutes and immediately lay it out in the prepared glass container. It is better to use several small jars, so after opening the workpiece it will be quickly eaten. A large jar in an open form will not be able to store for a long time.

Screw on the lids, cover with a blanket and let the five-minute raspberry jam cool completely. Store in a cool and dark place.

Option 2: A quick five-minute raspberry jam recipe for the winter

Five-minute raspberry jam in itself is prepared quickly, because we cook raspberries for only five minutes. Let's cook everything in a slow cooker, it greatly simplifies all processes.

Ingredients:

• five hundred grams of raspberries;
• five hundred grams of sugar.

How to quickly make five-minute raspberry jam for the winter

To prepare delicious and beautiful jam, we take only ripe raspberries without damage. Sort, rinse and drain in a colander to drain excess water.

Pour raspberries with sugar, shake the bowl several times. We leave it all night, the raspberries will give a lot of juice, the sugar will absorb it.

Gently strain the juice into the bowl of the multicooker and turn on the “Soup” program, set the timer for ten to twelve minutes. We need to slightly thicken the raspberry juice.

Now we shift the raspberries from the bowl into the multicooker bowl directly into the juice. We are waiting for it to boil and boil for only five minutes.

By the way, you can sterilize the jars right above the jam. Place a container for steaming on the slow cooker, put jars with lids upside down and wait five minutes.

So five minutes have passed. We lay out the jam in jars, tightly close the lids and put upside down.

In this form, completely cool, just do not forget to cover with a thick towel. Now the five-minute jam can be cleaned in the closet.

Option 3: Five-minute raspberry jam for the winter from whole berries

Ingredients:

• one and a half kg of raspberries;
• one and a half kg of sugar.

Step by step recipe

The recipe lists one and a half kilograms of ingredients. If you have less or more raspberries, add the same amount of sugar to keep the proportions equal.

We sort out the berries, remove the rubbish, bugs and twigs. Rinse well, let excess water drain. Just be careful not to damage the raspberries.

Pour half the sugar into a bowl, put all the raspberries on top. Then add the remaining half of the granulated sugar.

In this form, leave for five to six hours, so that the raspberries give juice, and the sugar in it dissolves a little.

So, we insisted on raspberries with sugar. Put a bowl or pan on the stove, turn on medium heat, dissolve sugar. Now make the fire strong and bring to a boil. In this case, it is sometimes necessary to stir the jam, but very delicately so as not to damage the raspberries.

Be sure to remove the foam.

Note: If you bring raspberry jam to a boil over low heat, the color will no longer be so bright and saturated.

Boil the raspberry jam for five minutes and immediately lay out in a sterile glass container. After you put the lids on the jars, place the jars on the floor. Cover with something and leave to cool. Then put away for storage.

Option 4: Five-minute raspberry jam for the winter in sugar syrup

First, prepare sugar sweet syrup, then put raspberries in it and boil for five minutes, traditional for our selection.

Ingredients:

• kilogram of raspberries;
• kilogram of granulated sugar;
• glass of water.

How to cook

As usual, we sort through the raspberries. Put in a colander and let the water drain. You can then spread the berries on a clean cloth so that the raspberries dry a little.

In a saucepan or bowl, in which we will cook jam for five minutes, pour a glass of water and pour a kilogram of sugar.

We turn on the weak heating of the stove and, stirring with a spatula, dissolve the sugar in the ode, getting a syrup thick like molasses.

Gently fold the raspberries into the syrup, mix with a slotted spoon. You can also just twist the basin from side to side so that all the raspberries are covered with syrup - this way you won't damage anything.

When the syrup begins to boil again, remove the foam and cook for five minutes. When the specified time has passed, distribute the prepared five-minute raspberry jam for the winter in jars. Tighten the lids tightly and place the bottom up on the floor.

Wrap in a blanket, cool completely and put away for storage.

Option 5: Five-minute raspberry jam for the winter with basil

An interesting version of five-minute raspberry jam, to which fresh basil is added. Be sure to try this unusual combination.

Ingredients:

• one kg two hundred grams of raspberries;
• thirty ml of lemon juice;
• seventy grams of sugar;
• a third of a stack of basil leaves.

Step by step recipe

We sort out the raspberries, remove the berries with spots and worms. Put the raspberries in a saucepan, pour over the lemon juice and sprinkle with granulated sugar.

We turn on the stove, put the container on the fire and start crushing the raspberries. Just do not bring to a state of puree, just break the integrity of all the berries. We need the raspberries to give their juice.

As soon as the mass boils, we detect five minutes. Then we put fresh, washed and chopped basil leaves. Bring to a boil again, cook for another five minutes.

Arrange in banks and roll up in the usual way. After the jars of jam have cooled, put them in storage.

Option 6: Five-minute raspberry jam for the winter with orange juice

For cooking, you can use purchased orange juice or squeeze fresh, the second option is best. Add vanilla pod and chia seeds. But if you don't find them, don't add them.

Ingredients:

• three glasses of raspberries;
• one large orange;
• sixty ml of maple syrup;
• chia seeds - ten gr;
• vanilla pod.

How to cook

In a saucepan, grind clean and sorted raspberries. Squeeze the juice of one orange and pour into a container. Pour in the maple syrup immediately.

Mix everything and put on fire. We are waiting for the prepared mass to boil. Sprinkle in the chia seeds and crush the vanilla bean.

Removing the foam, boil the jam for five minutes and put it in sterile jars. Close tightly, wrap in a blanket and cool.

Store in refrigerator or cool dark place.

Five-minute raspberry jam is not just a tasty treat, but also very healthy. It can be safely called a medicine that is very effective for colds. It is very easy to cook it. We have collected several simple recipes that experienced housewives have tried, and in some places supplemented with useful tips.

Raspberry jam for the winter five minutes with whole berries

The methods for preparing any jam for 5 minutes are similar, but there may be differences. So there are recipes with the addition of water, and there are without. Consider first the method of preparing raspberries with water. To do this, take 1.5 kg of sugar and berries, as well as 1 glass of purified water.

Raspberries can simply be sorted out and not washed, but we still recommend rinsing the berries, since even clean-looking raspberries can be affected by a raspberry bug. To do this, in a bowl or saucepan, pour the berries with cold, slightly salted water (per liter of water - 1 tablespoon of salt) for 15 minutes. Then let the raspberries drain and rinse it a couple more times.

The rest of the ingredients will be used to make the sweet syrup over the fire. It is prepared exclusively in an enameled container. When the sugar has dissolved and the syrup is ready, we send the raspberries to the dishes and cook together after boiling for 5 minutes.

Note! The secret of whole berries lies in the fact that after boiling, we do not interfere with raspberry jam for five minutes for the winter, but only shake the pan or bowl.

After the first shaking, bring the raspberries to a boil again and boil again for 5 minutes. The procedure is repeated three times. After that, even hot jam can be sprinkled into jars, which are washed in advance with soda and sterilized along with lids. The workpiece can be stored at room temperature if closed with metal lids, but under nylon it is better to put it in a cool place, for example, on a balcony.

Jam 5 minutes with whole berries without water

To make jam exclusively from berries and sugar, you will need both ingredients in equal amounts. Take 1 kg of granulated sugar and raspberries. Now you need to wash the berries in the way described in the first recipe.

After that, the water is drained, and the raspberries are washed a couple more times in cold running water and leaned back in a colander to allow excess water to drain. Pour raspberries dried in this way with sugar and set aside to let the juice flow for 6 hours. When time passes, raspberries can be put on fire.

First, the berries are heated over low heat, but only until the sugar dissolves, and then boil over high heat for 5 minutes until cooked. Stir gently and only with a wooden spoon. The jam is ready, it can be distributed among prepared sterilized jars.

A few important points:

• You can not cook exclusively on low heat, as usual, as the jam will darken and lose its rich raspberry color.
• Be sure to remove the foam so that later the jam does not turn sour.
• And one more point that you should pay attention to - use only lacquered sterilized lids, as you can get purple raspberry jam with others.
• For quick preparation and a richer flavor, it is worth cooking no more than 2 kg of berries at a time.

Five minutes of grated raspberries

For this recipe, you can take any raspberry, even if it is crushed or few whole berries. For 1 kg of raspberries we take 200 ml of water (about a glass) and 300 g of sugar. Despite some non-condition berries, they still need to be sorted out and washed. After that, we place the raspberries in an enamel bowl along with water and send them to the oven. Bring to a boil over low heat and cook for 5 minutes. After that, we grind the still hot berries, a sieve with a fine mesh is perfect for this.

Sugar is added to the resulting raspberry puree and everything is mixed. After that, the jam is again sent to a slow fire and heated to about 80 °. Now ready-made jam can be distributed in sterilized jars, rolled up and sent to a cool place after cooling.

We suggest you prepare a five-minute raspberry jam for the winter, and then fragrant vitamin preparations will keep the whole family healthy until the summer. Everyone, from kids to old people, love this raspberry delicacy, and the excellent healing effect is a great bonus for this type of preservation.

What could be tastier than raspberry jam? Its aroma warms, and the beneficial substances that are preserved in the jam, despite the long cooking, help with colds. Raspberry jam has amazing properties: it can act on the body, like aspirin, lowering the temperature, relieving headaches and thinning the blood, and at the same time it has no contraindications. The perfect medicine and delicious treat.

Raspberry Jam Recipes

Collecting and preparing raspberries is a laborious task, because this berry is so tender! Raspberries are best harvested in dry weather. If the raspberries are to be transported, then pick the berries along with the stalk, and sort them out before cooking the jam. It is best to collect raspberries in wide low containers, laying the berries in 2-3 layers, otherwise they will be crushed and lose valuable juice. Before cooking, it is better not to wash the raspberries, as the berries take on water, and the jam becomes liquid. If the raspberries are infected with fruit fly larvae, then soak them in salted water (20 g of salt per 980 ml of water), remove the worms and rinse the berries under running cold water.

Fresh raspberries and blanks without cooking (or with minimal heating) have the best healing properties.

Raspberry natural. Place the prepared berries in sterilized, cooled jars, shaking often to make them fit tighter. Cover the jars with sterilized lids and place in a container with water heated to 45-50C. Sterilize from the moment of boiling 0.5-liter 10 minutes, 1-liter 15 minutes. Roll up, turn over and chill.

Raspberries in own juice. It is prepared in the same way as in the previous recipe, only the berries placed in jars are poured with raspberry juice, heated to 45-50C. cover the jars with lids and put on sterilization. Sterilize from the moment of boiling 0.5-liter 10 minutes, 1-liter 15 minutes. Roll up, turn over and chill.

Raw raspberry jam

Ingredients:
1 kg raspberries,
1-2 kg of sugar.

Cooking:
Sort the raspberries and put them in a bowl. Never wash raspberries for raw jam! Pour in sugar, its amount depends on the storage time; the longer the jam is stored, the more sugar is needed. Grind the berries with sugar with a wooden crusher. The longer the berries are ground, the more uniform the jam is and the less it will delaminate during storage. It is advisable not to use a blender or meat grinder. Arrange the finished jam in sterilized jars, not reaching the neck of 1.5-2 cm. Pour sugar about 1 cm thick over the jam. The sugar will harden and turn into a crust that will protect the jam from spoilage. Seal with plastic lids or tie with parchment paper. Store in refrigerator.

Raspberries mashed with sugar

Ingredients:
1 kg raspberries,
150-200 ml of water,
300 g sugar.

Cooking:
Soak the raspberries in salted water (20 g of salt per 980 ml of water), remove the floating larvae, drain the water, and gently rinse the berries from the brine. Put the raspberries in an enamel basin, add water and heat over low heat until boiling. Boil for 3-4 minutes and, without cooling, wipe through a sieve. Add sugar to the grated mass, mix, heat up to 80C and pack in sterilized jars. Put on sterilization: 0.5-liter jars 16 minutes, 1-liter 20 minutes from the moment of boiling. Roll up.

Raspberries mashed in syrup

Ingredients:
1 kg raspberries,
1200 g sugar
300 g of water.

Cooking:
Rub dry raspberries through a colander with a wooden spoon. Prepare syrup: dissolve sugar in water and boil for 5-7 minutes, then filter through 3-4 layers of gauze, bring to a boil again and combine with raspberries. Stir and, without cooling, package in heated sterilized jars to the top. Cover the jars with circles of parchment paper soaked in alcohol and close with boiled lids. Cool without turning.

Ingredients:
1 kg of berries
1 kg of sugar.

Cooking:
Pour the prepared raspberries with sugar and leave for 4-5 hours. Drain the juice that stands out and boil it for 10 minutes. Dip the berries into the resulting syrup, bring to a boil, reduce heat and boil for 5 minutes. Pour the jam into jars and roll up.

Ingredients:
1 kg of berries
500 g sugar.

Cooking:
Pour the berries in a basin with sugar and leave for 3-4 hours until the juice appears. Put the basin on low heat and cook from the moment of boiling for 5-7 minutes, stirring gently. Pour into heated sterilized jars to the top, roll up, turn over, wrap and cool.

Raspberry jam (boiled for 15 minutes)

Ingredients:
1 kg raspberries,
1.5 kg of sugar.

Cooking:
Sprinkle raspberries with sugar and refrigerate overnight. The next morning, put the basin on the fire, bring to a boil and reduce the heat. Boil for 15 minutes. Arrange in sterilized jars and roll up.

Raspberry jam №1

Ingredients:
1 l raspberries,
1 liter of sugar.

Cooking:
Pour raspberries in glasses into a basin, sprinkling with sugar: a glass of berries, a glass of sugar. Leave for 2-3 hours. Then put on a slow fire for 40 minutes, until the juice from the berries soaks all the sugar. Increase the heat to medium, bring to a boil, stirring constantly, until all the sugar has dissolved. As soon as all the sugar has dissolved, pour into sterilized jars, roll up and cool.

Raspberry jam №2

Ingredients:
1 kg raspberries,
2 kg sugar
2 tsp citric acid,
4 stack water.

Cooking:
Pour water into a bowl, add sugar and berries. Put on low heat and cook the jam until cooked in one step. During cooking, periodically remove the bowl from the heat and stir the jam. Before the end of cooking, add citric acid. Roll up.

Raspberry jam №3

Ingredients:
1 kg raspberries,
1.45 kg of sugar.

Cooking:
Sprinkle the berries with sugar and leave for 8 hours. Put the basin on low heat and heat until the sugar dissolves. After that turn up the heat and simmer until cooked through for the minimum amount of time so you retain the vibrant color of the raspberries. Arrange in banks, roll up, turn over and cool.

Raspberry jam №4

Ingredients:
1 kg raspberries,
800 ml of water
1.5 kg of sugar.

Cooking:
Prepare a syrup of water and sugar, pour over the berries and leave for 3-4 hours. Then pour the syrup into another bowl, boil for 5-7 minutes and pour over the raspberries again. Put the container with the berries on a slow fire and cook until tender. Pour into jars, roll up, turn over and cool.

Raspberry jam №5

Ingredients:
1 kg raspberries,
500 ml of water
1.5 kg of sugar.

Cooking:
Pour the raspberries with pre-cooked syrup, bring to a boil and boil for 5 minutes. Let cool to room temperature. Return to heat and boil for 8-10 minutes, remove from heat and cool for 10-15 minutes. Then put it on the fire again and cook the jam until tender. Pour hot into sterilized jars, roll up.

Raspberry jam №6

Ingredients:
1 kg raspberries,
1 kg of sugar
150 ml of water.

Cooking:
Pour the prepared berries with half the norm of sugar and leave for 5-6 hours. Drain the juice that stands out, add water and the remaining sugar and boil the syrup. Pour the berries with boiling syrup and cook until tender. Pour, not cooling, into sterilized jars, roll up, turn over and cool.

Raspberry jam №7

Ingredients:
12 stack. Sahara,
11 stack. raspberries,
1 stack water.

Cooking:
Rinse the berries gently in water and let it drain. From half the norm of sugar and 1 stack. water, boil the syrup until a drop of syrup on a plate does not spread. Add raspberries, bring to a boil, reduce heat and simmer for 15 minutes. Remove from heat and add remaining sugar. Stir the sugar with a wooden spoon until it is completely dissolved and pour into hot sterilized jars. Roll up, turn over and chill. This jam is like jelly.

Raspberry jam in the microwave

Ingredients:
1 kg raspberries,
1 kg sugar
1 stack water,
3-4 g of citric acid.

Cooking:
Mix water with sugar and put in the microwave at full power for 5-15 minutes (depending on power). Stir the syrup every 3 minutes. Put the berries and citric acid into the hot syrup, mix and set at full power for 8-20 minutes. during this time, stir the jam 3-5 times. Arrange the finished jam in sterilized jars and roll up. Turn over, wrap, cool.

Raspberry jam №1

Ingredients:
1 kg raspberries,
1 kg of sugar
430 ml of water.

Cooking:
Boil sugar syrup from water and sugar until a drop of syrup does not spread on a plate. Put the berries in the boiling syrup and boil until tender. Arrange in sterilized jars and roll up. Turn over and cool.

Raspberry jam №2

Ingredients:
1 kg raspberries,
1 kg of sugar.

Cooking:
Sprinkle raspberries with half the norm of sugar and leave for 4-6 hours. Drain the juice that stands out, add the remaining sugar and boil the syrup for 5 minutes. Put the berries in the boiling syrup and boil until fully cooked. Arrange hot in sterilized jars, cover with lids and place in water heated to 70-75C for sterilization. Sterilize after boiling 0.5-liter 10 minutes, 1-liter 15 minutes. Roll up, turn over and chill.

Ingredients:
1 kg raspberries,
2 stack Sahara.

Cooking:
Put the raspberries in a bowl and put on low heat. Heat until they release juice. Rub the hot mass through a sieve, mix with sugar and boil over high heat, stirring constantly, until thickened. Arrange hot in sterilized jars, roll up.

Ingredients:
5 kg raspberries,
3 kg sugar
1 stack water.

Cooking:
Combine the prepared raspberries with sugar and water and cook over low heat. Cook until tender, stirring. The jam will have a dark color, as the seeds turn brown during cooking. To avoid browning, the berries before cooking should be crushed with a wooden pestle and rubbed through a sieve to remove the seeds.

Fruits and berries

Description

Raspberry jam "5-minute" This is a simple and quick treat that will please any sweet tooth. Unlike many other jams, preparing such a raspberry dessert for the winter is quite easy and fast. You will spend much less time cooking it if you follow our recommendations correctly.

Such a thick jam can easily be turned into a delicious filling for pies or other pastries, and can also be added to tea. Surely, many have heard that for colds, tea with jam is one of the best medicines against viruses. And if you prepare several jars of such treats for the winter, you can help your family and friends get rid of a cold at any time.

It is better to collect raspberries for such jam at the moment when it has already ripened, but has not begun to overripe, since overripe berries have a slightly different taste. It is also undesirable to collect unripe raspberries, because they will add sourness to the jam. However, if this suits you, then you can collect some green berries.

By the way, it would be best if you pick raspberries on your own plot, and do not buy them in a store, because the composition of homemade berries is more useful, it will definitely not contain harmful chemicals.

In order to close the excellent tasty thick 5-minute raspberry jam at home for the winter, you will need our step-by-step recipe with photo tips, thanks to which you can clearly see how the process of preparing such a delicacy should look like.

Ingredients

Steps

Collect the required amount of raspberries and put them in a bowl. At the same time, be sure to select the best berries, getting rid of unnecessary garbage or spoiled fruits. After that you need to rinse the raspberries, but you need to do this in such a way that the berries do not crush. To do this, place them in a colander and dip in a container of water.



Let the water drain, leaving the colander for a while so that no moisture remains on the berries. After that, they must be placed in a deep saucepan, pour sugar and send to infuse in the refrigerator for two to three hours. During this time, the raspberries will release juice.



While the raspberries are infused, you can sterilize the jars. To do this, send them to the oven or microwave for 10-20 minutes, or boil water in a saucepan, put a colander on top and place the jar upside down on it.



After the raspberries are infused and let the juice go, you can remove it from the refrigerator. As a result, you will get a fragrant pink gruel, which must be put on medium heat and boiled, stirring constantly.



It is best to use a wooden spoon to stir the raspberries. It does not oxidize and will not spoil the taste of your jam. You need to stir it non-stop so that the raspberries do not burn to the bottom.



Boil the jam until it begins to boil and you see the characteristic bubbles.



During the boil, the raspberries will release foam, which must be constantly skimmed off. If this is not done, after you close the delicacy for the winter, it may become cloudy and become unpresentable.



You can not throw away the foam, as it can be used to make a drink or added to ice cream and other desserts. In addition, children are very fond of eating such foam with spoons.



After the jam boils, you need to cook it for five minutes. It is because of this that the delicacy got the name "5-minute". Do not forget to stir the raspberries and remove the foam during the cooking process. When the treat is ready, pour it into jars, roll up the lids and leave to infuse under a warm blanket until cool. In winter, such a delicious delicacy as raspberry jam will brighten up cold evenings more than once.



Bon appetit!

Raspberry jam for the winter is a very healthy and tasty preparation. After all, this berry contains acetylsalicylic acid, which helps fight colds in the winter. There are a lot of recipes for cooking raspberry jam.

We will show you the simplest raspberry jam recipes that you can easily and quickly prepare in your home kitchen.

You will not need to stand at the stove for a long time in the heat, and sweet preparations for the winter will turn out to be very tasty. From jam it will be possible to prepare delicious homemade cakes, such as pies, pies or buns.

Or you can just drink tea with fragrant raspberry jam.

Thick raspberry and blackberry jam - a recipe for the winter

Time: preparation - 5 minutes; preparation - 6 hours

Products:

• raspberries - 1 kg;
• sugar - 1 kg.

Raspberry jam with blackberries for the winter - a step by step recipe with a photo:

Raspberry jam is a healthy, incredibly fragrant and very tasty jam. We cook jam for only 5 minutes. Therefore, the jam turns out to be thin, but just due to the short amount of heat treatment time, raspberries retain the maximum amount of vitamins, and the jam turns out to be incredibly fragrant.

To get a thick raspberry jam, it is usually boiled in several steps, but, unfortunately, due to the increase in cooking time, the berries lose more vitamins. Since the jam is cooked very quickly, we prepare the dishes in advance in which we will store the jam until winter.

Remember that glass jars with lids for storing winter blanks must be washed with soda and sterilized.

When cooking raspberry jam, blackberries can be added to raspberries. We carefully sort the berries, removing sepals, leaves and other debris.

It is undesirable to wash ripe raspberries, as its tender berries instantly absorb water and become limp. If we notice small bugs in raspberries, then we lower the raspberry fruits for some time in salted water (necessarily cold).

Pour the sorted berries into a wide bowl, the layers of which alternately alternate with fine sugar. Now we let the berries stand in sugar for 5 hours or more so that they release the juice.

A bowl of berry mass should be cool. Since it is hot in the room in summer, we put the container with berries in the refrigerator, covered with a lid.

During this time, the raspberries are covered with berry juice. We take out a bowl of berry mass from the refrigerator, carefully mix the mass, put the bowl on the fire.

During the boiling of raspberry jam, a cap of foam rises above the berries. Now remove the foam with a slotted spoon.

We cook raspberry jam for 3 to 5 minutes, removing the foam from its surface. So that the raspberry syrup does not burn on the bottom (in our bowl), we keep the fire under the bowl to a minimum, and mix the jam with a gentle movement of the spatula from the bottom up.

Having finished cooking raspberry jam, without removing the bowl from the heat, pour it into previously prepared (sterile and hot) jars. Having corked, we turn over the jars of jam, and then cover with a blanket.

We store in the heat in a cool place, and in winter you can simply put it on a shelf in the apartment.

Raspberry jam 5 minutes - a simple recipe

Consider a five-minute jam recipe. This jam contains only fresh berries and sugar. This method of preparation leaves the maximum number of vitamins, preserves the amazing aroma and taste of raspberries. The berries, for the most part, remain intact.

Ingredients:

• raspberries - 1.5 kg;
• sugar - 2.4 kg;
• water - 3 l;
• salt - 1 tsp

How to cook delicious raspberry jam:

Place the raspberries in a colander and dip in a weak saline solution for 15-20 minutes. During this time, insects will leave the berries.
Then lightly rinse the berries in running water and let it drain.

Carefully pour the raspberries into the container in which they will be cooked. Cover it with sugar.

Smooth the surface and let the berries release the juice. This will take about a day.

Put a container with raspberries on a small fire. When the jam boils, boil it for 5 minutes, stirring occasionally.

Turn off the fire and remove the foam. Cover the jam with a towel and let it cool.

Sterilize jars for 15 minutes, and lids for 5 minutes. Divide the jam into hot jars and close the lid. Raspberry jam for the winter is ready.

Raspberry jam for the winter thick with whole berries

Raspberry jam for the winter, cooked with whole berries, is the most delicious and fragrant. It will look beautiful on the table, and it is quite easy to prepare it. The main thing when cooking jam and stirring is not to crush the raspberries. If you use a wooden spatula, the raspberries will remain whole.

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Grocery list:

• raspberries - 1 kg;
• granulated sugar - 0.8 kg.

How to cook raspberry jam so that it is with whole berries:

First you need to prepare the raspberries and remove debris, bugs and larvae from the berries. To do this, pour cold water into a saucepan or other suitable container and dissolve table salt in it in the following proportion: one tablespoon of salt per liter of water. Gently pour the raspberries into the salt solution. Leave for 15-20 minutes.

After time, all the larvae and bugs will float to the surface. Then collect them with a slotted spoon and drain the water. Rinse the raspberries under running tap water several times. Drain in a colander and remove excess water.

Put the prepared raspberries in a bowl and cover with sugar.

Leave the raspberries in sugar for about 5 hours. During this time, the berries will release juice. Put the future raspberry jam on the stove and bring to a boil. Reduce the heat under the container and boil the raspberry jam for 5 minutes.

After decomposing the hot jam into pre-sterilized jars and close the lids. Keep warm under a blanket. After cooling, transfer the jars of raspberry jam to a cool, dark place for the winter. Such a five-minute method of cooking jam allows you to keep the berries whole, since there is no long-term cooking and the raspberries do not boil soft.

If you want to get a thick raspberry jam with whole berries, then the five-minute cooking procedure should be repeated 2-3 more times. Only each time you should mix it very carefully so as not to crush the berries.

Video: Raspberry jam without cooking for the winter