Raspberry jam for the winter. Recipes for making thick raspberry jam

The taste of raspberry jam takes you back to childhood, when my grandmother made delicious supplies for the winter. This dessert is more useful than others, and after it your mood improves simply magically. Modern conditions allow you not to mess around and make raspberry

It is to him that you can turn for help in case of a cold - a large number of The salicylates in these berries provide a natural anti-inflammatory effect on the body and relieve fever. But in order to have something to enjoy or improve your health in winter, you need to know how to cook raspberry jam. There are many methods, and the most useful are those that involve a minimum of heat treatment.

There are a few things you should know before cooking simple rules. First of all, you should cook from fresh berries - it will turn out tastier and more aromatic. The utensils for making jam should be enameled or made of stainless metal. Before cooking, you need to carefully sort the berries to get rid of leaves, insects and other forest debris.

You can easily peel the berries like this: dip them in water, salted at the rate of a tablespoon of salt per liter of liquid. After a quarter of an hour, all the bugs will emerge, and it will be enough to rinse the raspberries in small portions in a colander under running water. After this manipulation, it is much easier to answer the question of how to cook raspberry jam. There are many ways, but the main condition is not to try to cook food for a long time. This destroys all vitamins and useful material, and the berries turn into a regular dessert with sugar. It is better to limit yourself to the minimum possible time.

How to cook in five minutes?

To prepare a healthy five-minute sweet, take a kilogram of berries and a kilogram of granulated sugar. Cover clean raspberries with sugar and leave for several hours to release the juice. After this, place the bowl of future jam on the stove and bring the mixture to a boil, stirring occasionally. Keep on fire for no more than five minutes, then pour into pre-sterilized jars and close tightly.

This way you can make jam from any berries. However, there is a recipe that does not require boiling at all.

How to cook raspberry jam even faster?

Take equal amounts of berries and granulated sugar. Pour the raspberries into a suitable container along with half the sugar and leave for several hours. Place on the fire and bring to a boil, then immediately turn off the stove and wait until the mixture has cooled completely. Boil again and turn off the heat, add the remaining granulated sugar and stir until it dissolves. Pour the finished dessert into sterilized jars and roll up. For a richer taste and aroma, you can leave the jam after cooking for a couple of hours directly in the bowl where it was prepared, and only then pour it into containers for further storage. This dessert will retain all the benefits of the berries and their rich taste. The best medicine during long winter It's just hard to imagine.

We offer a recipe for raspberry jam without cooking. IN summer period A huge number of berries, fruits and vegetables appear on the shelves. And after you have eaten your fill of berries, you need to think about stocking up on them for the winter. For example, in order to better preserve all the properties of raspberries, you need to make jam from them. Moreover, there is a recipe that does not require long cooking, and the jam will be stored for a long time and will cure anyone from a cold in winter, since raspberries are rich in vitamin C. All ingredients are designed for one 0.5 liter jar. In total, it will take 35 minutes to prepare the raspberries without cooking, but it will take 3-6 hours to infuse it.

Ingredients

Raspberries - 300 g
Sugar - 300 g

Information

Conservation
Servings - 0.5 l
Cooking time - 35 min

Raspberry jam without cooking: how to prepare

Hurry up to buy raspberries on the market while they are at the peak of popularity and demand. If you have your own garden, then this is great, since you can be sure that there are no chemicals in the berries. The raspberries should be sweet, red and ripe. Sort the berries, remove spoiled ones and, if necessary, remove the stems. Take a bowl of water and pour raspberries into it. Do not rinse it under running water, as you may damage the berries. After this, take out the berries and place them on paper towel. Cover with a second towel and pat the berries to remove excess moisture. Repeat this several times. Pour them into the bowl in which the jam will be prepared.

Add sugar to the berries. Observe the proportions: how many raspberries, so much sugar is needed for it. If desired, you can use powdered sugar - the sugar will dissolve faster and the time for preparing raspberry jam will be reduced. First, cover the berries with 1/3 of the sugar and leave for 2 hours. This is necessary to release the juice.

Once the time is up, add the rest of the sugar. It is necessary that the sugar covers all the raspberries. Gently mix the berries with sugar. Use a wooden spoon for this. But if there is none, then it’s okay, in this case, use a plastic spatula.

Take a mortar or meat grinder and grind all the ingredients until smooth. If you wish, you can use a combine to make it faster. Leave the jam for 3-6 hours in a warm place. This is necessary so that the sugar is completely dissolved. Most often this jam is made in the evening and left overnight.

The next morning you will receive jam that is ready to eat. Now you can safely bake pancakes, pancakes and delight your loved ones with delicious and simple recipe raspberry jam. Those who want to keep it throughout the winter need to take a jar and sterilize it. After this, pour the jam, cover with a plastic lid and put in the refrigerator. In such a place it can stand all winter and still not lose all its beneficial features. In winter you can add it to tea. Children will be delighted with such yummy food. In the meantime, you will support their immunity, and cold period they will not be afraid of infection for a while. Take care of the health of your loved ones for the winter and prepare raspberry jam that does not require cooking. Bon appetit!

A huge number of jam recipes can be collected if you borrow a little of them from each housewife. But one of them will be discussed separately. It is called medicine jam, natural antibiotic, a universal remedy for colds and flu during the cold season. Certainly, we're talking about about an amazing berry - raspberry. Juicy, aromatic, healthy, it brings great benefits even after canning. We will tell readers of the Popular About Health website how to make jam step by step from it.

A simple recipe for raspberry jam

It is impossible to refuse such a treat. A fragrant, bright, sweet delicacy in winter time For years they have been used as a dessert for tea, pancakes, pancakes, ice cream and even porridge.

Cooking will not be difficult even for a novice cook. Us required:

1 kg of ripe raspberries;
- 1 kg sugar.

From this quantity of products you will get approximately 900 grams of finished jam.
First, let's prepare the dishes in which we will cook the jam. For a long time, preference was given to copper basins, since in them the berries are heated evenly, and the temperature is maintained for a long time. If you don’t have one, you can use a regular large enamel pan.

Now let's get to the berries. All raspberries need to be carefully sorted, removing specimens that have already spoiled or are not ripe. We carefully select sepals and other debris. Now the raspberries need to be washed. We do this carefully, in a colander, since the berries are very tender and can quickly become soggy. We drain the water several times, it should become clean. Leave the raspberries in a colander to drain all the liquid. By the way, many summer residents do not wash the berries collected at their own dacha at all.

Place the berries in a saucepan and add sugar. Leave the resulting mass for 7-8 hours until the juice is released. As soon as there is so much of it that it covers all the raspberries, put the pan on the fire.

This is a simple recipe that won't take much time. Over low heat, bring our preparation to a boil. As soon as the process starts, turn down the fire to a minimum and set it aside for 30 minutes. This is how long our jam will be prepared. Don’t leave it, stir it constantly wooden spoon or a spatula. Iron spoons are not recommended as they may cause oxidation and change taste qualities jam.

During the cooking process, foam will form; it must be carefully removed. This is the release of proteins and other residues from the berries; in the finished jam, this mass can cause fermentation and souring.

At the end of our cooking process, the mass will acquire a surprisingly beautiful, rich shade, become almost transparent and will emit an incomparable aroma.

In the meantime, you can start preparing the containers. Choose small jars, maximum 0.5 liters. The containers should not have cracks, chips, or rust stains. We thoroughly wash the glass jars with running water and soda, and then send them to sterilize. The method of sterilization is entirely at your discretion. This could be an oven, microwave or steam.

When the jam is cooked and the jars are prepared, we begin to twist. Pour the entire mixture into jars and quickly seal with metal lids. After turning them over, put them in a cool, dark place for a day so that the jam cools completely. It can be stored for up to 3 years.

Raspberry jam “five minutes”

This recipe allows you to preserve more nutrients and vitamins in sweet berries. And all because the duration of heat treatment is reduced. For 1 kg of raspberries we take 1 kg of sugar. Place the berries in an enamel container and leave for 5-6 hours.

The juice that is formed as a result of infusion must be carefully poured into another pan and brought to a boil over low heat. After boiling, immediately pour it back into the container with the berries. Now we put everything together on the fire, let it boil and leave for another 5 minutes. Remove from heat and leave to cool completely.

The second time we put our pan of jam on the stove, bring it to a boil again and cook for another 5 minutes. Now you can pour it into sterilized jars and order it for the winter.

How to cook thick raspberry jam for the winter according to the recipe?

IN Lately many began to add pectin, as well as corn starch, to the preparations. These additives make the jam thicker. This makes it more convenient to use as a filling in pies and cakes.

Kit ingredients– for 1 kg of raspberries 1 kg of sugar. The cooking technology is standard: sprinkle the washed berries with sugar, leave for several hours and cook over low heat. Cook, stirring, for 20 minutes, after this time add 1 pack of pectin (special powder). After 10 minutes, turn off the gas and pour the jam into sterilized jars. It turns out viscous, thick, incredibly beautiful in color and with an amazing aroma. In winter it will definitely remind you of something hot sunny summer and ripe juicy berries!

Among all the variety of berries, raspberries are probably the healthiest. It is not for nothing that at the first sign of illness they remember her.

Raspberries are rich in vitamins C, PP, B1, B12. It contains microelements such as iron, potassium, copper. It contains organic acids: malic, citric, folic, formic, salicylic. Raspberries contain pectins, fiber, sugars, essential oils, tannins.

This aromatic berry is useful for anemia, atherosclerosis, hypertension, and diseases of the gastrointestinal tract. Raspberry fruits and juice have antipyretic and diaphoretic effects. Raspberries are useful for flu, colds, measles, sore throat, and inflammation of the larynx. Juice from fresh berries is drunk for diabetes.

Raspberry provides healing effect how in fresh, and canned. To ensure that this tasty and healthy delicacy is always on hand in winter, housewives make raspberry jam.

Subtleties of cooking

Berries of any size are used for jam, but they should not be crumpled or broken.
Raspberries are a very delicate berry, so they are picked in dry weather and placed in low boxes or other containers, creating no more than two or three layers so that the berries do not wrinkle under their weight and do not release juice.
It is believed that raspberries do not need to be washed. But this is the case if the berries were collected in the forest or on garden plot and they weren't dusty. Raspberries bought in a store or at the market must be washed.
Raspberries are sorted, removing spoiled berries. The sepals are torn off only after the berry has been washed, so that the juice does not leave it prematurely.
Raspberries are often infested with raspberry bug larvae. In this case, the berries are immersed in cold water to which salt has been added (for 1 liter of water you need to take 20 g of salt) and kept for 15 minutes. Then the larvae are removed, and the berries are carefully washed in the shower or by dipping them into water several times in a colander.
The jam is being made different ways: berries are mixed with sugar to release juice, dipped in ready-made sugar syrup, prepared without cooking, and agar-agar is added to the jam for thickness.

Raspberry jam: recipe one

Ingredients:

raspberries – 1 kg;
sugar – 1 kg;
water – 1 tbsp.

Cooking method

Sort the raspberries, remove wrinkled and spoiled berries. If the raspberries are dirty, wash them carefully. Cut off the stems.
Pour water into a cooking basin and add sugar. Boil the syrup.
Add raspberries to the syrup little by little. In order for the berries to be evenly distributed in the basin, it must be gently shaken and turned from side to side.
Cook the jam over medium heat for 10-15 minutes. Remove any foam that will definitely appear. The remaining foam oxidizes during jam storage, which affects the quality of the product.
To prevent the jam from burning, stir it with a spoon, being careful not to damage the berries.
The jam is considered ready when the foam stops coming out. Check its readiness by dropping a little syrup on a saucer. If a drop of syrup does not spread but retains its shape, then the jam is considered ready.
To ensure that the jam retains its beautiful color, try to cool it quickly.
Pack the jam into dry, clean jars, cover the neck with parchment and tie with braid.

Raspberry jam: recipe two

Ingredients:

raspberries – 1 kg;
sugar – 1 kg;
water – 1 tbsp.

Cooking method

Sort the raspberries. If it is dirty, rinse it gently by immersing it in a colander in cold water. Let the water drain, but do not leave it in the colander for a long time so that the berries do not become wrinkled. Remove the sepals.
Pour sugar into the cooking basin according to the norm, pour in water. Place on the fire and cook the syrup.
Remove the basin from the stove. Pour raspberries into the syrup in batches, gently shaking the bowl to distribute the berries evenly. Leave for 4 hours so that the raspberries are soaked in syrup.
Then cook at medium boil for half an hour. Remove from stove and cool.
Put the jam back on the fire and finish cooking. A sign of well-made jam: the syrup should not spread over the saucer.
Cool the jam. Pour into clean, dry jars. Cover with parchment.

Raspberry jam: recipe three

Ingredients:

raspberries – 1 kg;
sugar – 1.5 kg.

Cooking method

Sort the raspberries. Wash contaminated raspberries clean berries you don't have to wash it. Remove the sepals.
Pour the berries into a saucepan. Add half the amount of sugar. Place in a cool place for several hours.
When the raspberries give juice, pour it into a cooking basin. Pour in the remaining sugar, stir and put on fire. Cook until the sugar is completely dissolved. Remove from heat and let the syrup cool slightly.
Pour raspberries into the syrup and leave for 3 hours to soak in sugar.
Then put on medium heat and cook until done. When a drop of syrup on the saucer does not spread, remove the jam from the stove.
Cool it directly in the basin, and then transfer it to clean, dry jars. Cover with parchment paper.

Raspberry jam without cooking

Ingredients:

raspberries – 1 kg;
sugar – 1.5-2 kg.

Cooking method

Sort the raspberries. Since the berries are not washed according to the recipe, this must be done more carefully. Remove the sepals.
Place the berries in an enamel bowl. Add sugar, leaving a little for topping.
Using a wooden mortar, puree the berries. The more homogeneous it turns out, the better the quality of the jam.
Prepare sterile dry jars. Spread the jam in them, leaving some free space.
Cover the jam with a layer of sugar. Under the influence of moisture, it will set, forming one continuous layer of sugar, and thereby protect the jam from contact with air.
Cover the jars with parchment or nylon lids. Store raw jam in the refrigerator.

Raspberry jam “Pyatiminutka”

Ingredients:

raspberries – 1 kg;
sugar – 500 g.

Cooking method

Sort the raspberries. If necessary, rinse by immersing in a colander in a bowl of water. Remove the sepals.
Place the berries in a cooking bowl and cover with sugar. Leave for 4 hours. During this time, the raspberries will give juice.
Prepare sterile jars that can be steamed or baked in the oven. Boil the lids in a pan of water for 5 minutes. Place the jars and lids on a towel and dry. You cannot pour jam into a wet container, otherwise it may turn sour.
Place the bowl of raspberries on the stove and bring the contents to a boil over low heat, skimming off the foam. Then increase the heat and cook the jam for 5-6 minutes. To prevent the berries from losing their shape, do not stir the jam, but only gently shake the container.
While hot, pour into jars and seal tightly with lids.
Turn the jars upside down and cool in this position.

Raspberry jam pureed with sugar

Ingredients:

raspberries – 1 kg;
sugar – 300 g;
water – 150 g.

Cooking method

Sort the raspberries. Remove the sepals.
Place it in a wide saucepan. Pour water. Bring to a boil over low heat and simmer for 4 minutes. Remove from heat.
While hot, rub through a sieve. Place in a cooking basin. Add sugar, stir and heat at 80° for several minutes.
When hot, pour into sterile jars and cover with lids.
Place in a saucepan with hot water and sterilize half-liter jars for 15 minutes and liter jars for 20 minutes.
Immediately seal tightly.
Cool upside down.

Raspberry jam with agar-agar

Ingredients:

raspberries – 300 g;
sugar – 200 g;
water – 600 ml;
agar-agar – 4 tsp.

Cooking method

Sort the raspberries. If it is dirty, wash it in cold water. Remove the sepals.
Pour sugar into a bowl and pour water. Bring the syrup to a boil and cook for 10 minutes.
Pour raspberries into the hot syrup and cook for 15 minutes, skimming off the foam.
In another bowl, soak agar-agar with 200 ml of water for 20-25 minutes. Then place on the stove and bring to a boil.
Pour agar-agar into the jam and heat for 5 minutes.
Pour the jam into prepared sterile dry jars and seal tightly. Turn the jars upside down and cool in this position.

Note to the hostess

Raspberry jam is stored in a dry, cool, dark place.

Despite scrupulously following all the rules for making jam, sometimes it turns sour.

If slight mold appears on the surface of the jam, carefully remove it and cover the jar again with parchment. This jam should be eaten first.

If the jam begins to sour, place it in a cooking basin, add 200 g of sugar for each kilogram of jam and digest, being sure to skim off the foam. Then pack it hot into jars. They use it to make compotes, jelly, and make mousses.

The benefits of raspberries are well known and are due to its unique composition. This berry contains vitamins (A, groups B, C are especially valuable), and minerals (iron, potassium, magnesium and others), and valuable acids (folic, tartaric, formic, salicylic). Coumarin, which is part of raspberries, helps improve blood clotting, iodine helps with bronchitis, and glucose and fructose are essential components for nourishing the brain and heart. Well, raspberries for a cold are the first remedy for reducing fever and general relief.

Everyone enjoys berries! But what can you cook from raspberries so that all their beneficial properties are preserved as much as possible? Vitamin C is the most effective for colds- destroyed when heat treatment. Other beneficial substances that make up raspberries are partially or completely destroyed during cooking. This means that most of the useful components will be preserved in raw jam. And besides, raspberry jam without cooking is also the easiest way to preserve raspberries for the winter.

This simple dish is a must have in your cellar. This preparation will be especially useful for children.

To prepare raspberry jam without cooking for the winter, we will sort out the berries, sort out the low-quality ones, and rinse them with cold water.

We make raw raspberry jam in the following proportions: for one part of the berry we take 2 parts of sugar. Sugar will act as a preservative, and our jam will be well preserved.