How to properly cook raspberry jam for the winter. How to make raspberry jam

Culinary Etude 07/21/2018

My dear readers, many of us know about raspberries as one of the healthiest berries. We all know the expressions: “So that life doesn’t seem like raspberries” or “Not life, but a fairy tale.” In both cases, this berry is associated with something very good.

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

The benefits of raspberry jam for our health

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

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

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

I don’t make a lot of jam myself. But raspberry jam is a holy preparation. You can buy raspberries at the market (a kilogram of raspberries costs about 350 rubles) or pick them in the garden. You can also make jam from wild raspberries.

I will tell you about the basic recipes for making raspberry jam for the winter with step-by-step photographs to make everything simple and clear to understand.

What to consider when preparing raspberry jam

The berries must be dry. If the berries are wet, they must be spread out on paper napkins on the table and leave for a while. Thus, the berry will give up unnecessary excess moisture;
Do I need to wash the berries to make jam? No, it is not recommended to wash the berries;
Water should not be added to jam, although in many recipes you can see water in the recipe. No matter how many times I try to add it, the jam turns out liquid and not at all what I like;
It is recommended to cook no more than 2 kg of raspberries at a time - this way the berries will not boil over and will remain intact. I myself like to make jam in small portions;
The most suitable utensils for cooking are enameled or stainless steel.

Preparing to make jam

The berries must be sorted well, cleaned of sepals, dirt, and possible worms, and only then start making jam. It is best to pick berries in dry weather.

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

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

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

I'm making raspberry jam different ways. If there is time, then according to all the rules, if there is no time, then in a faster way. My dishes are also different. At the dacha with mommy and I always make jam in a special enamel basin (oh, how old is it!). But here you must always make sure that the jam does not burn; stir with a wooden spatula.

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

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

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

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

How to cook

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

In the morning, put the berries on low heat, constantly making sure that they do not burn. Cook over low heat for 30 minutes.

When cooking jam, foam forms. We always film it. Oh, how delicious it is. It seems to me that I would make such jam just because of one chiffchaff!

After 12-24 hours, continue to cook the jam over low heat again. About another 20-30 minutes. Remove the foam again. Towards the very end of cooking, you can put a mint or rosemary leaf in a bowl of jam - this will add an incredible aroma!

How to prepare raspberry jam so that it does not become sugary? At the end of cooking, you can add a little citric acid. On the tip of a knife.

How to check the readiness of jam

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

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

How to make thicker jam

Raspberry jam is already rich and thick. But if you want an even richer density, you can buy the natural thickener Zhelfix in the store and add it to the jam according to the instructions. And this same thickener prevents the jam from becoming sugary.

A simpler and faster classic recipe for raspberry jam

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

Add raspberries granulated sugar. Leave for half an hour to an hour. The berries will give juice. Place on low heat and stir gently constantly. Cook for 20-30 minutes. The resulting foam can not be removed.

How long to cook raspberry jam

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

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

Here's a simple one step by step recipe raspberry jam for the winter “Five Minutes”. The proportions of berries and sugar are the same, 1:1. The name of the jam speaks for itself. After boiling, cook for only 5 minutes! Prepares quickly. A very convenient and simple way to make jam for the winter.

How to cook

Place clean berries in a saucepan in small portions, sprinkling with sugar. Let the raspberries sit for a couple of hours to release their juice.
Place the pan on low heat and bring to a boil, stirring the berries with a wooden spoon.
After boiling, cook for 5 minutes. Mix everything carefully so that the berries do not become too bruised and remain intact. Remove the foam.
Pour hot jam into sterilized jars. When the jam has cooled, remove the jars to a cool place.

Raspberry jam without cooking for the winter

One of my favorite recipes is pureed raspberries with sugar. It doesn’t need to be cooked, which is also a huge plus in terms of usefulness. Grind the raspberries with sugar (1:1) with a wooden mortar. Place into sterilized jars. Keep refrigerated.
No matter how much I try to grind raspberries in other ways (in a food processor, meat grinder), for me there is nothing better than a wooden mortar. But it’s labor-intensive, I agree.

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

Calorie content of raspberry jam

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

Therefore, if you are watching your figure, you should consume this jam in strictly limited quantities.

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

This recipe only requires one ingredient: raspberries. For liter jar It will take about 5 kg of raspberries and it will take quite a long time to cook.

According to this recipe, the jam is prepared in a steam bath. To prevent the jar from bursting, place a cloth on the bottom of the pan. You can also use bamboo sticks to Japanese cuisine(break it and put it on the bottom of the pan).

Pour the berries into the jar, shake them down and crush them a little. Place in a water bath.
As soon as the first portion of berries is boiled down, add a second one. The water from the raspberries evaporates, we slowly crush the raspberries. Cook until thick.
Place the resulting jam in the oven over low heat to evaporate all remaining moisture.

The resulting jam does not need to be stored in the refrigerator, but only a spoonful of it per day is enough. This sweetness contains a powerful dose of vitamins and fat burners. In the summer, these berries are a great way to lose weight, and in the winter you can maintain the results.

During raspberry season, we try to take the most from nature. We eat raspberries in fresh and cover the raspberry jam. It is raspberry jam that is considered medicinal, capable of fighting colds and reducing fever. But in order for the jam to retain these healing properties, it must be cooked correctly. And in this article I wrote the 4 best recipes for raspberry jam. This is five-minute jam (the most popular), jam with gelatin (very thick), jam and jam without cooking.

I wrote out the first recipe in great detail in order to protect against possible mistakes that lead to mold and “exploding” jars. Read all the secrets and tips carefully, then your jam will be very tasty, bright and will be stored for a long time.

Sterilize the jars as you wish. You can over steam for 10 minutes or in the oven at 150 degrees for 15 minutes. Boil the lids for 5-7 minutes.

Write your comments, share your recipes with other readers and ask questions. Also come visit our website Russian Beauty, where you will find tips on proper nutrition, self-care and much more.

This is the simplest and quick way make raspberry jam. It does not need to be boiled several times, it does not need to be cooked for a long time. All you need to do is cook for 5 minutes! During this time, the berries will not have time to turn into porridge and will remain intact. Some vitamins will also remain, but not all. To preserve all the vitamins, the jam does not need to be cooked at all! But I will write about this in another recipe.

To ensure that the raspberries in the jam remain intact, choose dense, aromatic, dry, not overripe berries.

This jam will be quite thick. And for thickness it will be used... Read the ingredients list for a “secret” product that few people use. It is this product that will make raspberry jam the desired consistency.

Ingredients:

raspberries - 1 kg
sugar - 1 kg
lemon juice- 1 tsp.

From this amount of ingredients, 1 liter of jam is obtained and 250 ml remains. If you cook double the amount, you get 2.5 liters.

Cooking method:

1. You need to cook the jam in a clean pan, preferably stainless steel. First you need to clean the pan with baking soda and rinse well warm water and wipe dry with a clean, lint-free towel.

The ratio of berries and sugar is 1:1. First weigh the raspberries and take the same amount of sugar.

2. There are always a lot of bugs in raspberries. To process the berries, they need to be washed in a saline solution. For two liters cold water add two tablespoons of salt. Carefully pour the raspberries into a colander and rinse in this water. If there are a lot of raspberries, then you need to rinse them in parts. When washing, it is very important to help yourself very gently with your hands so as not to choke the berries. Place the washed raspberries in a colander in a bowl to drain off excess water.

3.Next, fill a bowl with clean water and rinse the raspberries in it without removing them from the sieve. To dry the berries, place them on paper towel in one layer. Cover with another towel on top and blot lightly. No need to press the berries! Raspberries must be handled very carefully.

4.Pour the raspberries from the napkin into the pan. Sprinkle sugar on top. Let the raspberries sit for at least 4 hours. During this time, it will release juice and the sugar will partially settle to the bottom. If you are leaving the raspberries for a longer period, store them in the refrigerator.

Do not mix the berries with sugar, otherwise they will choke. If you are making a large batch of jam, you can layer the raspberries with sugar.

5. In order for the jam to last for a long time, you need to thoroughly sterilize the jars and other utensils that will come into contact with the jam. Be sure to check the jars for chips and cracks. The year of its manufacture is indicated on the bottom of the can. Take jars that are no more than 5 years old. Sterilize the jars in a convenient way(in the oven, steamed, microwave). Also pour boiling water over the ladle with which you will pour the jam.

6.When the jam has stood in the sugar, start cooking it. Place over medium heat and let it boil. After boiling, cook for 5 minutes over low heat. Be sure to skim off the foam very carefully. If the foam is left, the jam will become moldy and will not be stored for long.

Do not stir the raspberry jam with a spoon, otherwise you will crush the berries. Take the pan in your hands and shake it in a circular motion.

7.A minute before it’s ready, add lemon juice to the jam. It is taken in the ratio of 1 teaspoon per kilogram of berries. Sour berries and fruits contain a lot of pectin, which thickens well. Sweet raspberries have little pectin. Therefore, lemon juice will help make the jam thicker without long cooking.

To check if the jam is ready, place a drop of syrup on the saucer. The syrup should not spread, the drop will hold its shape.

8. Pour the finished jam into sterile jars. But don’t roll it up right away! If you immediately roll up the jar lids, condensation will drip from the lid back into the jam. This is what causes mold to form. Therefore, pour the jam into jars, without adding 1 cm to the edges, and let it stand for 15-20 minutes. The jam should cool to about 50 degrees.

9.At this time, you can boil the lids for 5 minutes. Remove the hot lid from the boiling water with a fork, blot it with a napkin and cover the jar (cover the already cooled jam). Roll up and invert the jar to check that the lid fits well. Place the jar on its side and roll it over the table a couple of times. Now you can put the jam in and let it cool.

10. Store raspberry jam in a dark place, preferably cool (cellar, basement, refrigerator). But you can simply store it in the pantry or on the table. Prepare jam according to this recipe, it is simple, tasty and beautiful. The color remains bright and rich. Bon appetit!

Raspberry jam with gelatin.

This recipe is very different from the previous one. Here the jam needs to be cooked in three batches, and gelatin is added at the end of cooking. Thanks to this ingredient, the jam will be very thick, almost like jelly.

Ingredients:

raspberries - 1 kg
sugar - 800 gr.
gelatin - 2 tbsp.

How to make thick raspberry jam:

1. Raspberries need to be sorted out, all spoiled, unripe berries and debris removed. There is no need to wash if the raspberries are from your own plot. If you bought a berry, rinse it in cold water and dry it.

2. Cover the raspberries with sugar. There is no need to stir with a spoon; you can shake the pan. Or add layers. Cover the pan with a lid or towel and leave for 3-5 hours to allow the raspberries to release their juice.

3.When several hours have passed, you can cook the jam. Place raspberries over medium heat and bring to a boil. While heating, occasionally run a wooden spatula across the bottom to prevent the sugar from burning. As soon as the jam starts to boil, remove it from the stove.

Be sure to skim off any foam that forms.

4. Let the jam cool completely and return to heat over medium heat. Once boiling, remove the pan from the cooking surface. Wait until the jam cools down again. Now you can start sterilizing the jars, lids, and ladle.

5.For the third time, set the jam to cook. Although in fact you do not cook it, but simply bring it to a boil, that is, wait for the first bubbles to appear. At the same time, dissolve 2 tablespoons of gelatin in 1/3 cup warm water. When the jam starts to boil, pour gelatin into it and stir.

6.With the heat still on, begin pouring the jam into the jars. Cover with lids and roll up.

To prevent the jar from bursting from the heat, you can place a sterilized spoon in it or place the jar on a metal stand or on a knife.

7.Cover the jam with a towel or blanket and leave until completely cool. The finished jam will be thick and tasty. Cook with pleasure!

Raspberry jam.

This is a jam recipe in which you cannot boil raspberries. Thanks to this move, the berry retains maximum amount useful substances. The berries are not left whole, but crushed with sugar.

Ingredients:

raspberries - 1 kg
sugar - 1 kg

Method for making raspberry jam:

1. In order for such unboiled jam to be stored well (and it needs to be stored in the refrigerator or cellar), the container in which you will cook it must be perfectly dry. First, wash the pan or basin and then dry it with a towel. The raspberries themselves cannot be washed either. In this recipe, the absence of raw water on the dishes and berries plays an important role.

Sort the raspberries, remove spoiled or unripe berries. Place all the berries in a saucepan.

2.Use a potato masher to crush all the berries until smooth. Add sugar to the raspberry puree and crush again.

3.The sugar will still not completely dissolve. Therefore, raspberry jam must be placed on low heat and stirred constantly until the sugar dissolves.

Very important! Do not bring the jam to a boil. It just needs to be heated until hot, but not boiled.

4.During cooking, foam will appear that needs to be skimmed off. All the debris floats up in the foam, so it needs to be removed so that the jam can be stored better. Jars and lids must be sterilized in advance. You can also cover this jam with a clean nylon lid.

5.When the raspberries become hot, but do not boil, the sugar has completely dissolved (it will not be felt at the bottom), the jam can be placed in jars. Do not pour to the very top.

6.You will need to make a sugar plug on top. That is, add another 2-3 tablespoons of sugar on top of each jar. This sugar should completely cover the jam.

7. Close the jars with lids and leave at room temperature until completely cooled. Then put it in the refrigerator or cellar. Be sure to store in a cool place. The result is a healthy jam that is pleasant to open in winter.

Raspberries have a very strong diaphoretic effect (stronger than acetylsalicylic acid). Therefore, raspberry jam is used to sweat and thus bring down the temperature.

Raspberry jam without cooking.

You can simply freeze raspberries as whole berries for the winter. Or you can make raspberries with sugar, do not cook them, but pour them into jars and store them in the refrigerator or freezer.

Ingredients:

raspberries - 1 kg
sugar - 1 kg

How to make raspberry jam without cooking:

1. Wash and dry the raspberries, placing them in one layer on a paper towel. Pour the raspberries into a convenient container and add sugar. The ratio of sugar and berries is 1:1. Mix everything well with a spoon or spatula.

2.The most convenient way is to grind the raspberries with sugar using a submersible blender. If you want, you can use a potato masher. But in this case there will not be such a homogeneous mass; there will be pieces of raspberries. When you grind it with a blender, the sugar dissolves faster.

3. Leave the raspberry jam to stand for a while without cooking so that the sugar completely melts. Stir the mixture from time to time. The more often you stir, the faster the sugar will dissipate.

4. Sterilize the jars in any way. When there is no more sugar at the bottom, you can pour the jam into the jars. Close the jars with nylon lids or Euro-lids and place them in the refrigerator for storage.

This jam can also be stored in the freezer. In this case, you can put it not in jars, but in plastic containers.

Make jam using these basic recipes. These recipes indicate the best ratio of sugar to berries, and also use the most gentle cooking method or no cooking at all. I do not recommend making raspberry jam according to recipes where you need to put twice as much sugar as the berries themselves. I also do not recommend using recipes where you need to cook jam for a long time. Be healthy!

Jam is made from any type of berries and fruits. But the most cozy and warm associations arise when we hear the combination “raspberry jam”. It is famous not only for its taste and sweetness, but also for its ability to promote recovery and maintain the immunity of children and adults.

The secret of “grandmother’s jam” is actually not as cunning and complicated as it may seem to housewives who have not encountered making jam before. Several of the most delicious ways raspberry preparations, including simple ones classic version, will prove this clearly.

Classic raspberry jam recipe

Homemade raspberry jam is prepared using raspberries and sugar. IN classic recipe There is no need to add anything else to the syrup with raspberry jam. You should know and apply a few simple rules.

You will need:

raspberries – 1 kg;
sugar – 1.5 kg.

Preparation:

Raspberries for jam should be taken whole, clean, large and not overripe. Before cooking, rinse it to remove insects or other contaminants from the berries. Allow the prepared berries to dry a little in a large metal basin or saucepan.
Pour sugar into the pan with the raspberries in an even layer. Without stirring, leave everything for several hours in a cool place. During this time, sugar will seep through the berries and, mixing with raspberry juice, forms a syrup.
After a few hours, place the pan on low heat and bring to a boil. You need to stir the jam periodically with a wooden spoon. This should be done carefully to leave the berries intact.
As soon as the jam boils, you need to remove all the foam that forms from the boil.
It is enough to boil the jam for 5-10 minutes, after which we remove the pan from the heat, let it cool, and put the jam from the common pan into storage jars with lids.

You need to store raspberry jam in a cool, dark place, then six months later it will fill the house with the aroma of summer and berries.

Classic raspberry jam is not only a dessert treat, but also a helper for colds, as it has antipyretic properties, so enjoy and be healthy.

Raspberry jam with cherries

Diversify sweet taste raspberry jam can have cherry sourness. The combination of raspberries and cherries gives an extraordinary taste. The recipe for cherry-raspberry jam is not complicated, the result is wonderful, and preparation does not require much effort.

Ingredients:

raspberries – 1 kg;
- 1 kg;
sugar – 2 kg.

Preparation:

Rinse the cherries, separate each berry from the pit.
Rinse fresh, whole and not overripe raspberries with running water. Let the berries dry slightly on a paper towel.
Mix the berries in a large saucepan or metal bowl.
Pour sugar into the same pan in an even layer over the surface and leave for several hours. During this time, the berries will give juice and dissolve the sugar.
Place the bowl on the fire and bring to a boil. Immediately skim off the foam that forms from boiling the berries.
For the jam to be considered ready, 15-20 minutes of boiling is enough, but if you want a richer jam, you can cook longer. The main thing is not to overcook it so that the jam does not taste like burnt sugar.

You can put the jam into jars immediately after removing from the heat. Close the jars tightly and store in a cool, dark place.

The resulting cherry-raspberry jam in the first 15-20 minutes is thinner in consistency and more sour in taste than classic raspberry jam due to the juiciness of the cherries. Therefore, there are more lovers of this dessert delicacy.

Raspberry jam with currants

Of the many recipes for raspberry jam, the recipe for raspberry jam with currants is popular and loved. The unique taste of currants gives raspberry jam an incredible color and jelly-like consistency.

Raspberry jam - recipes for how to prepare a tasty and healthy delicacy

The healthiest raspberry jam is “raw” jam, which is prepared without cooking. By healing properties raspberries are in no way inferior to him own juice and natural canned raspberries. However, not everyone likes the sour taste that berries acquire when canned without sugar, and not everyone likes this kind of jam, so it’s better to choose several recipes and prepare raspberry jam in different options. You don’t have to worry too much about vitamins - useful material preserved in raspberry jam even despite long cooking.

Raw raspberry jam

Ingredients: 1 kg. raspberries, 1-2 kg. Sahara.

How to cook. Never wash raspberries for raw jam! Otherwise, it will gain moisture, the berries will soften and turn into puree. Sort out the berries and pour into an enamel bowl. Pour sugar over the berries, the amount depends on how long the jam will be stored - the longer you plan to store it, the more sugar you need to add. Mash the berries and sugar with a masher. There is one nuance here - the better you grind the berries, the more homogeneous the jam will be and the less it will separate into thickening and syrup during storage. It is not advisable to use a blender or meat grinder - vitamins are destroyed when they come into contact with metal. Mash the berries with a wooden spoon or masher. Sterilize the jars, fill with raspberry jam, pour a 1 cm thick layer of sugar on top. It will harden, turn into a crust and protect the jam from spoilage. Cover the jars with plastic lids and store in the refrigerator.

Raspberries pureed with sugar

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

How to cook. If there are worms in the raspberries, soak the berries for 20 minutes in salted water. Then drain the water and rinse the berries in clean water. If the berries are clean, then place the cut raspberries in a bowl, pour in water and bring to a boil over low heat. After 3-4 minutes, remove from heat and immediately, while hot, rub through a sieve. Add sugar to the pureed raspberries, heat to 80 degrees, place in sterilized jars. Place in a saucepan with water and sterilize half-liter jars for 15 minutes, liter jars for 20 minutes from the moment of boiling. Roll up and wrap until completely cool.

Five-minute raspberry jam

First way

Ingredients: a kilogram of berries and sugar.

How to cook. Cover the raspberries with sugar and leave for 4-5 hours. Drain the released juice and boil it for 10 minutes. Place the berries in the resulting syrup, let it boil, turn the heat to low and cook for five minutes. Pour into clean jars and seal.

Second way

Ingredients: 1 kg. raspberries, 500 gr. Sahara.

How to cook. Cover the berries with sugar and let stand for 3-4 hours until the raspberries are covered with juice. Place the basin on low heat, and as soon as it boils, cook for another 5-6 minutes, skimming off the foam. Pour the jam into sterilized jars, roll it up, turn it upside down and wrap it in a blanket. Leave until completely cool.

Raspberry jam - more recipes

Option #1

Ingredients: a kilogram of raspberries and sugar.

How to cook. Pour raspberries and sugar into a bowl, alternating a glass of berries and a glass of sugar. Leave for 2-3 hours, then put on low heat, cook for 40 minutes until the raspberry juice has absorbed all the sugar. Then turn the heat to medium and let it boil. As soon as all the sugar has dissolved, immediately pour into jars and seal.

Option No. 2

How to cook. Sprinkle the berries with sugar and leave overnight (or for 8 hours). Then place the raspberries on low heat and heat until the sugar dissolves. Once the sugar has melted, turn up the heat and cook until done in one batch. To keep the raspberry color bright, try to keep the jam on the heat as little as possible. Pour into jars and roll up.

Option No. 3

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

How to cook. Boil syrup from water and sugar, pour over berries, leave for 3-4 hours. Pour the syrup into a saucepan, boil for 5 minutes, pour in the raspberries again. Place the berries in the syrup over low heat and cook until tender. Pour the jam into clean jars, roll up, turn upside down and let cool.

Option No. 4

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

How to cook. Bring water to a boil, add sugar, stir until completely dissolved. Let simmer for a few minutes and pour over the raspberries. Place the bowl of raspberries on the fire and cook for five minutes. Remove from heat and let the jam cool until room temperature. Put it back on the fire, cook for 8-10 minutes, then leave for 10-15 minutes and boil again. Cook until done, pour hot into clean jars and seal immediately.

Option #5

Ingredients: 1 kg. raspberries, 1.5 kg. Sahara.

How to cook. Sprinkle the raspberries with sugar and put them in the refrigerator overnight. In the morning, put on fire, let it boil, cook for 15 minutes over low heat. Be sure to remove the foam! Place the boiling jam into jars and seal.

You can make jam or jam from raspberries, but in terms of taste and healthiness they will be inferior to raspberry jam - during long cooking, some of the vitamins will still be destroyed. On taste qualities this will not have much effect, but the color of the jam will not be so beautiful - when cooked, the seeds turn brown. Therefore, you need to grind the berries with a wooden masher or choose a simpler way to prepare a healthy treat - make raspberry jam.

Good luck with your preparations!

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

Cooking options of course a large number of, this includes compotes, freezing fresh berries and everyone’s favorite jam for colds. The last method of preserving fruits is good because the raspberries are subjected to minimal heat treatment and retains all its vitamins. Well, the taste and aroma simply cannot be described in words!

Exist different recipes cooking raspberry delicacy. From classic without cooking to non-traditional ones with gelatin or lemon. Today I will share with you the most popular technologies. Although all recipes have one thing in common: they are easy and quick to make, and the jam usually takes only 5 minutes to cook.

And don’t forget to prepare winter treats like or. The season for collecting such fruits has long been open!

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

Remember that raspberries have therapeutic effect, both fresh and canned.

Ingredients:

Raspberries - 1 kg;
Sugar - 1 kg.

Cooking method:

1. Sort the berries from debris and leaves. Wash carefully, or better yet, soak in water to rid the fruit of insects. Then dry the fruits on a towel.

2. Now place the berries in layers in a bowl, sprinkle each layer with sugar.

If desired, you can add a couple of blackberries to the raspberries.

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

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

Transfer the finished treat using wooden spoon into hot jars and roll up. Turn the blanks upside down and wrap them in a blanket. Leave the jars until the morning, then remove the blanket and wait another couple of hours until they cool completely. And then put it in a cool place for storage.

How to cook raspberry jam in a frying pan

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

Ingredients:

Raspberries - 1.5 kg;
Sugar - 1.5 kg.

Cooking method:

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

2. Place the berries in a deep frying pan, add sugar and mix gently. Leave the container with the fruit for 6-10 hours so that the berries release juice.

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

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

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

Thick raspberry jam for the winter with whole berries

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

Ingredients:

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

Cooking method:

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

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

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

4. Now add sugar.

5. Pour cold water and place the pan over medium heat, stirring the contents carefully.

Added water will add lightness to the dessert and dilute the sweetness.

6. When the jam boils, reduce the heat to minimum. Cook the dessert for 20-25 minutes, and then immediately pour it into sterilized jars and roll up. Turn the jars over onto their lids and cover with a blanket. After cooling, put it in the basement or cellar.

The shelf life of such treats is 1 year.

“Five-minute” raspberry at home

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

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

It’s cool when we don’t subject fresh berries to any heat treatment. However, such a delicacy is stored only in a cold place, preferably in the refrigerator. A couple of jars can be frozen using this technology.

Ingredients:

Raspberries - 1 kg;
Sugar - 1 kg.

Cooking method:

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

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

3. Pour the resulting puree into a deep bowl.

4. Sprinkle sugar over the berry mixture.

6. After an hour, stir the mixture again and check that all the sugar has dissolved.

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

How to make jam like jelly with pectin

Raspberry jam is usually not very thick, so it is best to add gelatin or pectin to add thickness. Then you will get not just jam, but real jam.

Ingredients:

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

Cooking method:

1. Pick ripe berries. Get rid of debris and leaves. Place the fruits in a colander and wash under running water. Then dry the raspberries.

2. Now put the berries in a deep container and crush well until the juice appears. After this procedure, place the dessert on the stove and turn on high heat. Bring the puree to a boil, then reduce the heat and simmer for 10-15 minutes. Skim off any foam during cooking.

3. Take a colander and place a piece of gauze in one layer. Wipe the slightly cooled puree with a tablespoon, and then roll the gauze into a knot and squeeze out all the remains. All raspberry grains and any random debris should remain in the gauze.

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

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

Raspberry jam with lemon

Well, for variety, you can add fruits from the citrus family. Moreover, you can only use juice, or you can also use pulp. It's up to you to choose!

Ingredients:

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

Cooking method:

1. Pick fresh, selected berries. There shouldn't be any spoiled ones.

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

3. Add the required amount of sugar.

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

6. Pour the dessert into sterile jars and seal. Turn the jars down onto their lids and cover them with a blanket. When the pieces have cooled completely, take them to a cool storage place.

The best recipe for making raspberry jam using a video from YouTube

Well, in conclusion, one more video. I liked it because with a minimum amount of time you can get two products at once. This is our healthy treat and syrup. Moreover, the syrup can be used both for soaking cakes and for preparing drinks.

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

The fruits are best picked in dry weather;
The berries must be whole and not limp;
The most important and controversial question: Do I need to wash raspberries or not?? If you are 100% sure that the berries are clean and free of insects, do not wash them; if you buy, it is better to carefully rinse the fruits in a colander, placing it in a bowl of cold water;
Raspberries are a very delicate berry, so you need to be careful when washing, otherwise you risk getting a mess of grains and water;
After soaking the berries in water, be sure to dry them;
Very often, such berries contain bugs, so you can first keep the raspberries in slightly salted water. Usually put 1-2 teaspoons per 1 liter of water. But then you need to rinse in plain water several times;
Washed fruits must be used immediately, otherwise your harvest will be lost;
When cooking a treat, skim off the foam, and if you are cooking a dessert with whole fruits, then instead of stirring, gently rock the container from side to side;
For a more saturated color, you can add citric acid or lemon juice.

I believe that every family should have raspberry jam. Let it be even a couple of small jars. After all, it's the season colds such preparations will be very relevant. And don’t be afraid that the treat contains a lot of sugar, there are still more benefits. Bon appetit and good mood everyone!