How to properly prepare raspberry jam. How to make delicious raspberry jam for the winter

How much different jams Every housewife cooks, there’s just too many to count. But there is one thing that deserves special attention. Miracle medicine, summer in a jar, aromatic dessert for tea, healer jam - that’s how this special jam is affectionately called. And it is brewed from raspberries. Raspberry jam is a real tradition for everyone during the summer season. If we mention the benefits of dessert, then raspberry jam for the winter, a simple recipe for which everyone should know, deservedly has the status of one of the most useful. Yes, raspberry jam It’s also very tasty, but when preparing it for future use, every housewife, first of all, perceives it as an excellent folk remedy for colds, which will relieve fever, nourish it with vitamins, and give strength. That’s why you want to be fully armed when an army of viruses attacks everyone in your household. And still, beneficial features– this is, of course, wonderful. But I also want to remember amazing taste. This wonderful treat is indispensable on long winter evenings as a complement to fluffy pancakes or pancakes. Raspberry jam is so bright that it has a simply mesmerizing effect even on those who are in principle indifferent to this kind of dessert. It’s simply impossible to resist even a small portion!

Ingredients:

• 1 kg raspberries;
• 1 kg sugar.

A simple recipe for raspberry jam for the winter

1. First of all, let's choose a vessel for making jam. From time immemorial, any jam was always prepared in copper basins, since they heat evenly and hold the temperature well. I decided not to deviate from tradition and make jam in the family copper basin. If you don’t have a copper basin, enamel or stainless steel cookware will do the job of making delicious jam. Well, if you use a copper basin, you must check it for the presence of copper oxide. And if such places are found, it should be etched with any abrasive. We will use sand. Carefully remove the oxide, and then wash the basin with soap and hot water. Dry the vessel (possibly under the hot rays of the sun). Now the copper basin is ready for use. Yes, we will still need a divider for the stove so that the basin warms up evenly.

2. Now let's take care of the berries. We sort through the raspberries. We remove overripe and unripe specimens, sepals and other debris. Carefully place the sorted berries in a colander and immerse them in water. Raspberries are very delicate berries, so they can only be washed using the immersion method. We immerse the colander several times, changing the water until it becomes absolutely clean. Next, leave the raspberries to drain off the excess liquid. We carry out this entire procedure if the berry is purchased at the market. If raspberries are collected on your site, then there is no urgent need to wash them.

3. Carefully place clean and dry raspberries into a bowl.

4. Cover the raspberries with granulated sugar according to the recipe and leave for 5-7 hours to release the juice. In the allotted time, the berry will be all in the liquid, you can start preparing the jam.

5. To make raspberry jam for the winter according to the simplest recipe, you won’t need much time. It will take us literally 30 minutes. So, let's get started. We send the basin to moderate heat. After boiling, reduce the heat to low and simmer, stirring all the time, for 30 minutes. Stir the jam with a wooden spoon, carefully lifting the berries from the bottom. I use a long spoon made of food grade plastic (or some similar material). But in no case should you use an iron spoon when stirring the jam, since as a result of their interaction, oxidation occurs and the jam may slightly change the taste.

6. As soon as the raspberry jam begins to boil, foam will form on its surface. This is nothing more than the first proteins, the remains of specks from the berries, sugar. That is, this is not jam at all.

7. Be sure to remove the resulting foam. Otherwise, remaining in the finished jam will simply speed up the souring of the product, which we certainly do not need.

8. At the end of cooking, the jam becomes transparent, with a beautiful red tint and an amazing aroma.

9. While the jam is cooking, you can simultaneously prepare the dishes. Choose your cans responsibly. They must be without chips or any obvious damage. We take covers without defects or rust. Having selected containers, they must be thoroughly washed with baking soda and rinsed thoroughly under running water. Well, then be sure to sterilize and boil the lids. You can sterilize containers in several ways: over steam, in the microwave or oven. You choose the most suitable method for yourself, see for more details. The jars are ready, the jam is cooked. From the declared ingredients, we get 800-900 g of finished jam. Pour the aromatic dessert into containers, immediately seal with metal lids and turn upside down. Wrap the jam and leave until it cools completely on its own (at least 24 hours). Next, you can transfer the jam to a cool place for storage.

Raspberry jam “Pyatiminutka”.

Today, a recipe for making raspberry jam called “five-minute jam” is widely used. What is the essence and beauty of this method? Period heat treatment is reduced, while the berries better retain vitamins and minerals, which is more beneficial for the body. So, cover the berries with granulated sugar and leave for 5 hours. Next, pour all the juice that has formed during this time into a separate container and boil. As soon as it boils, pour it back into the berries, place the basin on low heat and boil for exactly 5 minutes. Remove the dishes from the stove and leave them alone until they cool completely. Next, put the cold jam back on the stove and, after boiling, cook for 5 minutes. Leave to cool. Boil the third time for 5 minutes. Pour the finished jam into sterile jars and seal. Five-minute raspberry jam is ready!

Thick raspberry jam for the winter.

There is also an option for making raspberry jam that deserves attention. This dessert has a very expressive raspberry flavor, as well as an amazing consistency. It is quite thick, shimmering with shades of red. This jam has a little secret - during the cooking process, add pectin, a special mixture for jam or ordinary corn starch. This delicacy has a pleasant thick texture. The jam is not digested. Raspberries retain all their beneficial properties, as well as color and aroma. Thick raspberry jam for the winter can be safely used not only as a dessert for tea, but also as a filling for pies or pies.

Whatever method you choose to cook raspberry jam, you will get an excellent result! Bon appetit!

Infuse raspberry jam for five minutes with sugar for 3 hours, then cook.
Using the long method, sprinkle the raspberries with sugar, put on fire, cook and leave for 30 minutes. Boil and cool 3 times. This method will take 7-8 hours.

How to make raspberry jam for the winter

How to make raspberry jam
1. Wash the raspberries and place them in a jam pan.
2. Sprinkle raspberries with sugar.
3. Leave for 3 hours at room temperature (20-22 degrees), gently stirring the raspberries every half hour.
4. Place the dishes over low heat, bring to a boil, cook for 10 minutes over medium heat, stirring gently.
5. Carefully remove the foam from the jam so that the jam does not ferment.
5. Without cooling, spread the raspberry jam into sterilized jars, close tightly, and store in the refrigerator or a cool, dark place.

How to cook raspberry jam in a slow cooker
1. Sort and wash the raspberries.
2. Place the raspberries in a multicooker bowl, add sugar, and mix gently.
3. Set the multicooker to the “Stew” mode, cook the jam with the multicooker lid closed for 10 minutes.
4. Place the finished jam into sterilized jars, roll up, cool and store.

How to cook raspberry jam in a bread machine
1. Place 1 kilogram of berries in a bread machine bowl.
2. Add 1 kilogram of sugar, distribute the sugar evenly, shake the bowl several times.
3. Place the bowl of raspberries in the bread machine, set to “Jam” or “Jam” mode.
Transfer the finished jam into dry, clean jars and roll up.

How to make raspberry-orange jam

How to make raspberry-orange jam
1. Sort the raspberries, remove any possible debris. Peel the oranges, separate them into slices and orange slice remove the skin.
2. Place raspberries and oranges, sprinkled with sugar, into a non-enamel pan.
3. Place the raspberries and oranges on low heat and cook for 5 minutes, stirring constantly and skimming off the foam.
4. Then remove the raspberry-orange jam from the heat and leave for 30 minutes.
5. Put the pan of jam back on the fire and bring to a boil again, then cool for 30 minutes.
6. Bring the jam to a boil for the last time and pour into sterilized jars.

Fkusnofacts

To make jam without hard raspberry seeds, simply rub the berries through a fine sieve - either before cooking or after. In fact, it will turn out to be jam.

A saline solution will help get rid of white worms and insects found on raspberries. Pour the berries into a basin and fill with saline solution for 10 minutes (take a teaspoon of salt for 1 liter of water). Drain the dirty water and carefully rinse the raspberries.

Since raspberries retain their disinfecting properties even after cooking, sterilizing the jars, although desirable, is not at all necessary.

The healthiest raspberry jam is liquid, it contains a minimum of sugar and heat treatment, but maximum benefits. If you boil the water and make the jam thicker, it will lose its benefits during prolonged cooking.

Since raspberries juicy berry, it will most likely not be possible to quickly cook jam to the desired consistency without adding pectin. To make jam with pectin, you need to add 1 sachet of 20 grams of gelling agent (Jam, Zhelfix) to 1 kilogram of berries immediately after adding sugar - and mix the jam thoroughly. When using pectin, the amount of sugar can be reduced to 0.5 kilograms without loss of thickness. To thicken the jam, you can increase the amount of sugar - for every kilogram of raspberries, take 1.2-1.4 kilograms of sugar. Just keep in mind that this will affect the taste of the jam: it can become cloying. And vice versa: if the raspberry jam is too thick, you should add more berries.

Raspberry jam contains natural salicylic acid, which has anti-inflammatory and antipyretic properties. Raspberry jam will help not only for colds, but also for stress, because... contains copper, which is part of most antidepressants.

The taste of raspberry jam, depending on the variety of raspberries, can be too tart, even slightly bitter. To control the taste, it is better to taste the raspberries before making the jam and, if tart notes are observed, you can add strawberries or orange.

Enameled or stainless steel utensils are suitable for preparing raspberry jam.

For maximum preservation of vitamins A, E, PP (giving the skin a fresh color and elasticity) it is better to prepare jam for five minutes or grind raspberries with sugar. You need to store grated raspberries in the refrigerator.

The calorie content of raspberry jam is 270 kcal.

If the raspberry jam has fermented or become sugary, you can ferment it again by adding a glass of sugar for each liter of jam. Cook for 5 minutes after boiling and be sure to remove the foam.

What are we cooking?

• Blanks
  • Jam

How to make delicious raspberry jam? Read the recipes collected in this article. They are different, and over time you will probably choose your favorite option. Or, conversely, he will cook raspberry jam according to different recipes to make drinking tea in winter even more interesting! Raspberry jam is a natural support immune system, protects the body from diseases and replenishes its reserves useful substances. But you can bake pies in winter with raspberry jam!

Previously, in Rus', homemade raspberry jam was prepared without sugar, in honey or molasses. Sugar appeared in Rus' much later, and with it new recipes appeared.

It is advisable to pick berries in dry weather. Before preparing any recipe, the berries must be sorted.

Secrets

Usually raspberry jam is boiled 1:1 with sugar, but in fact it turns out great if there are twice as many berries as sugar, so you can use 2:1. There are more berries. It won't be as sweet. If you can store it in the cellar, then you definitely don’t need any more sugar.

Raspberries are best cook several times, in a wide bowl. Bring to a boil, you can cook over low heat for a little while, and then the jam cools (half a day or overnight). And so on several times. Excess water When cooked this way, it will evaporate, and the berries will be soaked in syrup and become like marmalades.

Raspberries are particularly tender and do not need to be cooked for long. When cooked for a long time, the juice from the berries quickly turns into syrup, and the berries themselves shrivel, soften, fall apart, and lose their appearance and shape. That’s why we cook it in several stages. Bring to a boil, keep on low heat for a few minutes, then leave for 5-6 hours. We repeat this 3-4 times.

Total duration of all raspberry jam cooking should not exceed half an hour.

Raspberries can also be boiled together with other fruits and berries, assorted It is very good with blackberries and strawberries. You can cook it with currants. It is very tasty with apricots, pineapples, and even orange peels.

When putting into jars, you should not fill the jars with jam up to the neck; it should not reach 5 - 8 mm to the top of the jar.

How to get rid of bugs in raspberries

For jam, take berries that are not quite ripe, but not green, of course, large, healthy, bright and quite aromatic. The kind you want to eat!

In order to get rid of raspberry bug/worm, dip the berries after picking in a saline solution (1 teaspoon of salt per 1 glass of water) for 10-15 minutes, and then carefully, so as not to crush the berries, rinse them with clean cold water and dry.

An old recipe for raspberry jam, without sugar

This old recipe, there are only raspberries and a little water, no sugar, honey, molasses. It boils down very strongly - this jam turns out to be truly precious!

For 5 kg of berries you will need about.5 glasses of water.

Place the raspberries in an enamel pan, place on low heat, and boil the berries by 2-3 times. After this, place the pan in the oven and boil its contents so that the berry decreases in volume several times. Store in the refrigerator.

Raspberry jam, simple recipe

One of the main recipes according to which grandmothers often cook raspberry jam. Its unusual feature is the presence of citric acid. And - it's very sweet! Because there is a lot of sugar. But it costs well even without a refrigerator or basement.

1 kg raspberries,
2 kg sugar,
1 liter of water,
2 tsp citric acid.

Dissolve sugar in water and cook syrup. Pour the raspberries into the syrup and leave for 1 hour. Then place the pan on the stove and cook until the jam reaches the desired thickness. 3 minutes before turning off, add citric acid.

Forest raspberry jam

Wild berry jam: raspberries and blackberries.

In general, according to this recipe you can make jam from garden raspberries.

The jam turns out very tasty if along with raspberries cook and blackberries, assorted So when collecting, you don’t have to sort it, but cook everything together. Wild berries, although smaller, are more aromatic than garden ones; the jam turns out very tasty.

800 g wild raspberries (can be with blackberries),
1.2 kg sugar.

Place large, not too ripe raspberries on a plate. Sprinkle the berries with a quarter portion of sugar and refrigerate overnight. The next day, prepare a syrup from 1 glass of water and the remaining sugar, cool it and pour it over the berries for 3 hours. Next, cook until done, put into jars.

Raspberry jam with whole berries

You could say it's holiday jam - it preserves the berries, whole. If you want to receive beautiful jam, in which all berries will be kept whole, it is best to cook no more than 1 kg of berries at a time. Otherwise, they crumple under their own weight.

The mixture should not boil too much! Otherwise the berries will fall apart.

1 kg raspberries,
1.5 kg sugar,
juice of 1 lemon.

Sort the raspberries and add sugar, put them in a cool place overnight. The next day, drain the juice and bring it to a boil. Then pour this syrup over the berries and put on fire. Cook for 20 minutes over low heat, skim off the foam. Don't stir the jam, but just shake in a circular motion so that the berries remain intact.

At the end of cooking, add lemon juice. Cool the finished jam in a bowl of cold water, then transfer it to sterilized jars, close the lids and store in the refrigerator or basement.

ANOTHER OPTION - with syrup. If you do not cover the berries with sugar, but cook them in ready-made thick sugar syrup, they remain whole, soft, and the bones don’t get in the way.

Raspberry jam without seeds

Raspberries without seeds.

Many people don't like raspberry jam because of the seeds. Indeed, there are a lot of them there! But you can make seedless jam, you just have to put in a little more effort. Stone cake can be dried and added when brewing tea.

1 kg raspberries, pureed through a sieve,
900 g sugar.

Heat the sorted raspberries over the fire and then pass through a fine sieve. Weigh the resulting pulp and add sugar. For 1 kg of mass - about 900 g of sugar.

Bring the raspberry pulp and sugar to a boil, skim off the foam and cook until tender, stirring occasionally.

How to check readiness? Place a drop of jam on a cold plate. If the drop has frozen and not spread, then the jam is ready.

Place it in sterilized jars, close and place the lids down until it cools completely.

Raspberry jam in the oven

This recipe will be appreciated by owners of Russian stoves: on cool rainy days summer days Sometimes stoves are heated for days, if you pick the berries in advance, at this time you can make jam in the stove, and not only from raspberries.

Of course, according to this recipe, you can prepare jam in a regular stove or oven. The big advantage is uniform heating of the entire mass.

500 g raspberries,
500 g sugar.

Place sugar and raspberries separately in two bowls (Attention! The dishes need to be fireproof - we will put the bowls in the oven!). Place the bowls in the oven preheated to 175ºC for 20-30 minutes. Remove and combine berries and sugar in a large bowl. By this time, the sugar has turned into caramel syrup, and the raspberries will become soft. Stir gently. Place the jam in dry, clean jars, let cool, and store in a cool place.

Five-minute raspberry jam

In fact, it is better to cook such jam not for 5 minutes, but for 10. But both options are usually called five minutes.

1 kg raspberries,
500 g sugar.

Cover the raspberries with sugar and leave them in a bowl to cook overnight. In the morning, stirring, heat until the sugar dissolves. After the mass boils, cook it over low heat for 5-10 minutes, then pour it into clean, prepared, sterilized jars and roll up. This jam can be stored even at room temperature. But it’s better to put it in the cold if possible.

Raspberry jam with currant juice

Currants and raspberries ripen at about the same time, which is convenient: you can make jam with different flavors by adding red or black currant when cooking. This jam stores very well - currants are an excellent preservative.

When making raspberry jam, some recipes use water. If you replace water with red currant juice, the jam will become even more aromatic and tastier. Jam with currant juice will not become sugary even if stored for a long time. When cooked, it will become thicker, will not be too sweet, and the juice will add a slight pleasant sourness.

Raspberry jam with redcurrant juice:

1 kg raspberries,
500-600 g sugar.

For the syrup:
100 g red currant juice,
600 g sugar.

Pour hot syrup made from red currant juice and sugar over the raspberries, bring to a boil and remove from heat. Cook the jam in 2-3 batches, each time adding the remaining sugar (1-1.2 kg per 1 kg of raspberries). When the finished jam has cooled, place it in jars and close (you can use paper tied with twine instead of lids).

Raspberry jam with blackcurrant juice:

500 g raspberries,

500 g black currants,
1.25 kg sugar.

It is prepared a little differently, although it can be prepared in the same way as with red currants.

Mash the raspberries with a little sugar. Squeeze the juice out of the blackcurrants and add it to the container with the raspberries. Heat the mixture over low heat and, stirring, add the remaining sugar. When it dissolves, put the jam into dry, sterilized jars and close immediately.

Raspberry jelly

Raspberry jelly and jam can be used to decorate baked goods.

Many people like jelly better than jam. The difference in preparation begins with the collection of berries: for jelly I need unripe berries. Beginners can ripen, but they are definitely not ripe and in no case overripe. Unripe berries give a gelling effect.

1 kg of berries,
1-1.5 kg of sugar.

The jelly is cooked in two stages. Pour two-thirds of the total amount of sugar into the berries and leave for 2 hours so that the raspberries release juice. You don’t have to wait, but put the container with raspberries on low heat, add 2 tbsp. water to better dissolve the sugar and slowly bring the mixture to a boil, stirring and skimming off the foam. After boiling, cook for 5-7 minutes, remove from heat and leave until cool, overnight.

Mashed raspberry jelly.

In the morning, return to low heat and bring to a boil. Add the remaining sugar, stirring constantly until it is completely dissolved, cook again for 5-7 minutes, and everything is ready!

Pour the jelly into sterilized jars, let cool for about an hour until a frozen film forms on the surface, and only then close the lids.

Leave these jars for several months and there will be jelly.

Jelly is also made from raspberry juice. Add granulated sugar to the raspberry juice (1.5 kg per 1 liter of juice) and cook the mass like jam until a drop of juice stops spreading over the plate. Then pour into sterile jars and seal. Boiled juice does not always gel well, so it is better to add gelatin to it - 50 g per 1 liter of juice.

Raspberry jam

Jam made from overripe raspberries.

What to do if the raspberries are already overripe? You won't get good jam, much less jelly. It's OK. You can make jam from these berries.

Berries for jam can be taken crumpled or overripe.

Place the berries in an enamel bowl or pan, pour in a glass of water, cook over low heat for 3-5 minutes, stirring continuously and crushing the berries with a spoon. Add sugar to the resulting mass (1 kg per 1 kg of berries) and cook until tender, stirring regularly and removing foam.

At the end, add a little (2-3 g) citric acid to preserve color.

Cooking duration is 20 - 25 minutes from the moment of boiling. You should not cook it further: the taste and color of the jam will deteriorate.

The finished hot mass is placed in jars.

Smokva: raspberry marmalade

Making figs from raspberries.

This delicacy is one of the most delicious! If you have the opportunity, definitely try it!

To prepare figs, raspberries are covered with granulated sugar (2 - 3 cups per 5 cups of berries). When the juice is released, start cooking over low heat and cook until the mass can be easily separated from the bottom.

You can decorate baked goods with raspberry marmalade.

Then it is laid out in a layer of 2-3 cm on a greased baking sheet. butter or lined parchment paper, and put to dry in the oven at a temperature of 50 - 60 degrees.

The dried mass is cut into pieces.

Store in jars covered with paper.

Raspberry jam with chocolate

Melted White chocolate and raspberry jam are a great combination for baking.

This is very unusual jam! Usually they use white chocolate, but you can try regular chocolate.

• Raspberries - 6 cups,
• Natural vanilla – 1 pod,
• Sugar – 6 glasses,
• Chocolate (preferably white) – 250 g,
• Liquid pectin – 50 ml,
• Vanilla extract – 2 tsp. (possible without it)

Raspberry and chocolate paste after cooking.

Grind the berries, add a vanilla pod, cut into two parts. Place the container with berries and vanilla on the fire and cook with constant stirring for 5 minutes. Add pectin and, stirring constantly, bring it until completely dissolved. Bring to a boil and add sugar. Bring to a boil again and then cook for another 1 - 2 minutes.

Remove from heat and remove the vanilla pod.

Break the chocolate into small pieces and add to hot jam. Stir until the chocolate is completely dissolved. Finally, add vanilla extract and mix again.

While hot, pour the jam into jars and store in a cool place. Try it, this is a very original recipe!

Raspberry jam without cooking

This recipe is suitable for raw foodists. True, there is sugar here.

Raspberries and sugar are taken equally here.

Grind the raspberries with sugar in an enamel pan. Sterilize small jars over steam, let them cool, put the raspberries, grated with sugar, into them. Boil the plastic lids and immediately put them on the jars.

This jam is stored in the refrigerator or cellar. It can easily stand for a year or more.

Raspberry-apricot jam

This confiture jam is so delicious that you can’t stop eating it! You can use this recipe to make raspberry-pineapple jam.

600 g apricots (or pineapples),
500 g raspberries,
500 g sugar,
6 tbsp. lemon juice.

If you want jelly, you can add gelatin, about 50 g per 1 liter of jam.

Blanch the apricots, remove the pits, preferably remove the skin. Sort out the raspberries. Cut apricots into cubes and mix with raspberries. Pour in 3 tablespoons of lemon juice. Stirring, bring to a boil, add sugar, dissolve and then cook for 1-2 minutes. Place in sterile jars.

Can cook puff jam: then cook the apricots and raspberries separately, first the apricots, then fill the jars halfway with them, then the raspberries, and fill the jars to the end. The jam will be amber-apricot on the bottom and raspberry-red on top. Beauty!

Assorted

If you like to go out into the garden in the summer, pick up whatever berries you have in a mug, come back home, cover them with sugar (or honey), crush them and eat them in the morning with tea, then you can make the same assorted jam for the winter. From what we collected. Raspberries with blackberries, summer apples, strawberries and blueberries, gooseberries... And also with currants, red, black, and white - there is nothing tastier than a variety of assorted dishes.

The amount of sugar can be adjusted - depending on the type of berries, the degree of boiling, and storage (in the cold or in the room). There are a lot of options. The photo shows some examples of what can happen.

Raspberry jam in a slow cooker

You can cook it in a slow cooker delicious jam from any berries, including raspberries. Strawberry jam, apple, cherry, gooseberry... any!

Raspberries and sugar are taken equally, 1 kg each. Pour the berries into the multicooker bowl and cover with granulated sugar. The recipe is intended for a 4-5 liter multicooker, without pressure.

Close the multicooker lid and set the “Stew” mode for 1 hour. You will need to stir the jam at least a couple of times.

While the jam is cooking, you need to prepare the jars and lids and sterilize them over steam. Place the hot jam into jars and close with the prepared lids. Store in a cool place.

Enjoy your meal!

If you have your own verified original ways cooking raspberry jam - write in the comments!

Serving jam on the table

Rosette for jam Elan Gallery "Classic", diameter 10 cm, 2 pieces in a set.

Vase for jam "Slastena", color: white, blue, 250 ml, ceramics, Gzhel painting, from Gzhel porcelain factory.

And also - pleasant additions for housewives:

Tabletop Game "Jam"- great leisure time for the whole family! In this game you have to cook a variety of jams and bake pies. Fun to play in winter with the whole family.

Stickers for cans. Includes 64 stickers and canning recipes. Eliminates the need to put sticky tape with inscriptions on jars. Inexpensive, very convenient!

Preserves and jams. 27 proven recipes: cranberries with honey, pumpkin jam with nuts, gooseberry jam with cherry leaves, etc. In the section Dessert Cooking Books- many interesting publications, including jam.

Jams, confitures, jams, marmalade. This edition contains both classic and original recipes appetizing and useful preparations for the winter. Cooking them will not be difficult not only for an experienced, but also for a young housewife.

Step-by-step recipes for raspberry jam with whole and crushed berries, gelatin, lemon, mint

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

0 gr.

0 gr.

Carbohydrates

200 kcal.

Option 1: Classic raspberry jam

You can use raspberries for jam that are overripe, soft, crumpled, but without traces of mold or rot. The shape and size of the berries do not matter. Additionally, in addition to raspberries, you need granulated sugar. IN classic recipe it is mixed with berries in equal proportions. Raspberries themselves are very tender and soft, it is important to wash them properly. The berries are sorted and placed in a colander, then rinsed. A shower is ideal for this purpose.

Ingredients

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

Step-by-step recipe for classic raspberry jam

Sort the raspberries and rinse them carefully, put them in a saucepan and cover with sand. The berries are tender, they will quickly begin to release juice, so after a couple of hours you can put them on the stove. First turn on a small fire and heat it up. Stir immediately for the first time to lift the sugar from the bottom, then every 3-4 minutes.

As the raspberries boil, a light foam will begin to appear. We collect it with a spoon or a slotted spoon with small holes, then let the berries simmer for five minutes. Then cool for three or four hours. During this time, the raspberries will be soaked in syrup and almost ready.

Place the cooled raspberries on the stove again. Now cook for fifteen minutes after boiling. If white foam appears on the raspberry jam again, you need to remove it.

You can put raspberry jam in jars of absolutely any size, but they must first be processed in a convenient way: steamed, heated in the oven or in microwave oven. The caps are usually boiled in water for a few minutes. Let's roll up.

To make jam, it is not advisable to use aluminum cookware, which oxidizes. Since ancient times, the delicacy was boiled in copper or brass basins, but it is best suited enamel pans. It is only very important that there are no chips inside.

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

This jam never turns out thick, but the raspberries retain their aroma and taste as much as possible due to short-term cooking. It is very important to thoroughly wash the berries and keep the dishes sterile so that nothing becomes moldy during storage.

Ingredients

• 1.5 kg raspberries;
• 1.5 kg sugar;
• 0.5 tsp. citric acid

How to quickly make raspberry jam

You can simply mix washed raspberries with sugar and give them a little time to release their juice. Or we immediately throw it into the pan, add sand and knead it with a pestle, sometimes we use a blender.

Let the raspberries and sand cook. As usual, foam will gradually form that will need to be removed. Boil for five minutes. At this point, the jars need to be sterilized and the lids should be doused with boiling water.

Add citric acid to the jam and spread the boiling raspberry five-minute in sterile jars, roll up with a key and cool. After 10 hours, you can lower the workpieces into the cellar or simply put them in a cool place.

Various spider bugs often live in raspberries; there is no need to try to pull them out of the hole. You can simply pour water over the berries for a few minutes; the insects will certainly crawl out and float to the surface.

Option 3: Raspberry jam with whole berries

This jam option is ideal for dense raspberries. The delicacy is made with a very beautiful pink syrup and neat berries. The cooking process is not fast, but the result is really worth it.

Ingredients

• 1 kg sugar;
• 1.5 kg raspberries;
• 0.25 l of water;
• 1 tbsp. l. lemon juice.

How to cook

Add sugar to water and place on the stove. You can immediately add lemon juice. Cook the syrup. After boiling, cook for three minutes.

Wash the raspberries and dry them slightly. Pour boiling syrup over the berries and cover. Let it sit for a couple of hours. Drain the syrup along with the released juice through a colander or select the berries with a slotted spoon. Put the filling on the stove again, boil for three minutes, pour in the berries. Let stand until completely cool. We repeat this one more time.

Drain the raspberry syrup for the last time, bring to a boil, lower the berries and let them boil. Pour the raspberry jam into sterile jars and seal.

You can use a third of a teaspoon of acid instead of lemon juice, everything will work out great with it too, you don’t need to dilute it in advance, just pour it into the syrup.

Option 4: Thick raspberry jam with gelatin

Raspberries contain practically no gelling substances, so the jam they make is runny and you have to boil it for a long time, but you can simply add gelatin. It produces a thick delicacy, reminiscent of confiture, which retains a pleasant taste and color.

Ingredients

• 1 kg raspberries;
• 1 kg sugar;
• 30 g gelatin;
• 140 ml water.

Step by step recipe

Cover the washed raspberries with sand. You can leave it overnight or at least for 4-5 hours, a lot of juice should be released. Stir and place on the stove.

This jam does not need to be cooked for a long time; after boiling, it is enough to boil for 10-12 minutes, removing the foam as it forms.

Gelatin needs to be soaked in water for about twenty minutes. Then we heat it up, add it to the jam, it is better to do this through a strainer so that lumps and clots do not get in. Stir and bring to a boil. Banks should be processed by this time. Pour raspberry jam and roll up. After cooling, put it away for storage.

Initially, jam with gelatin will be liquid, but it will definitely thicken during cooling and storage. It’s just important not to boil the treat for a long time after adding gelatin, otherwise its properties will be lost.

Option 5: Raspberry jam with lemon (boiled)

Raspberry and lemon are the two most popular folk remedies against colds, which also make excellent friends in jam. Here is the simplest recipe with cooking, below you can find a fresh version.

Ingredients

• 700 g sugar;
• 1 lemon;
• 1 kg raspberries.

How to cook

Sprinkle the raspberries with the recipe sand and leave for a couple of hours. Then bring to a boil, remove the foam and cook for about five minutes, leave to cool.

Wash the lemon, cut into slices and remove all the seeds. Then finely chop or twist. You can add only the zest and pulp without the white crust, the jam will be even better. We send the citrus to the raspberries after it has cooled completely.

Stir the berries with lemon, put the mixture on the stove and turn on low heat. After adding citrus, foam may form again, this is normal, just remove it. Cook after boiling for 15 minutes. We lay out the raspberry treat and roll it up, using sterile jars.

Raspberries are great friends not only with lemon, but also with orange. This citrus can also be used to make healthy jam.

Option 6: Raspberry jam with lemon without cooking

This version of jam is for those who want to taste a wonderful aroma and taste in winter. fresh berries. This delicacy will be an excellent cure for colds; it can be added to tea, used for desserts and even cakes. This miracle is prepared using a blender.

Ingredients

• 800 g raspberries;
• 0.5 lemon;
• 1.2 kg sugar.

How to cook

Since the jam is without cooking, it is important to wash the raspberries very thoroughly, dry them, use only clean dishes, and place the wet berries on napkins.

Squeeze the juice from half a lemon. If the citrus is small, then you can use it whole. To ensure that there is a lot of juice and that it can be easily squeezed out, it is recommended to immerse the citrus in boiling water for two minutes. Water the raspberries placed in a bowl.

Now just add sugar and beat the jam with a blender. You can simply mash it, but then the sand will not dissolve. Place in sterile jars, cover with scalded nylon covers, put it in the refrigerator.

Before beating the berries, it is also important to thoroughly wash the blender attachment and wipe it dry with a disposable paper napkin.

Option 7: Magic raspberry jam with mint and basil

Not exactly a standard set of spices and additives for raspberries, but these ingredients shouldn’t be intimidating. They do not interrupt the aroma and taste of the berry, but only delicately emphasize it and add their own notes. Needed for the recipe cherry pits, cherries will not work. If this component is not available, then you can cook without it, sometimes you add leaves.

Ingredients

• 5 mint leaves;
• 18 cherry pits;
• 4 basil leaves;
• 1 kg raspberries;
• 500 g granulated sugar;
• 1 small lemon.

How to cook

We start in the standard way: wash and dry the berries, add sugar, leave the raspberries to release their juice for at least a couple of hours, after which you can put the saucepan (or bowl) on the stove.

While the berries are heating up, remove and chop the zest from one small lemon and add. Squeeze out the juice; the seeds should not get into the jam. We throw it all at once to the raspberries and cook further. If the foam has already begun to collect on the surface, you can carefully fish it out with a spoon.

Cut off a piece of gauze or bandage, place cherry pits, washed mint and basil leaves in the center. We tie the bag, but not tightly, it is important that the syrup penetrates into it, it will carry the aromas into the jam. Add the bag to the raspberries and cook for ten minutes. Let cool.

After cooling, boil the jam for another 15 minutes. Take out the gauze bag with two spoons and squeeze it out. Now stir the jam and pour into jars.

If the jam has been boiled and rolled into sterile dry jars, then it is perfectly stored even at room temperature, does not mold or sour. Due to the addition of lemon juice, it is also not yet sugared.

Option 8: “Drunk” raspberry jam with vodka

Another jam recipe without heat treatment. Vodka serves as a preservative in this delicacy. There is no need to be afraid of alcohol, it is added in small quantities and will not be felt at all.

Ingredients

• 1 kg of ripe raspberries;
• 3 tbsp. l. vodka;
• 1 kg sugar

How to cook

Rinse the berries. Place the raspberries on clean napkins and let them dry; no drops of water should remain. After this, transfer it to a bowl or pan in which it is convenient to stir.

Pour sugar into the raspberries and leave it to melt. Sometimes we stir, but use a clean spoon or wooden spatula. The sugar should almost dissolve. After this, add vodka and stir. If the sand does not disperse, then you can slightly heat the jam to about 45 degrees and leave it for a while.

We put the drunken raspberry jam into sterile and always dry jars. Cover with a tight lid, put in the refrigerator, or can be stored in a cold cellar.

You can also add a little lemon juice to this jam to improve the taste and prevent sugaring. In addition, citrus is also an excellent preservative.

Good afternoon friends!

The next article from the “Sweet Life” series is thick raspberry jam for the winter. The best and simplest recipes for preparing this wonderful berry with pleasant taste and subtle aroma.

The island of Ida is considered the legendary homeland of raspberries, and the red color is the color of the droplets of blood that, according to the ancient Greek myth, the beautiful nymph Ida dropped, scratching herself on the branches of bushes when she was collecting sweet berries for Zeus himself.

So let's get started.

How to make thick raspberry jam for the winter with whole berries

For this recipe We take 1 kilogram of raspberries and 1 kilogram of sugar.

Sort out the collected raspberries, remove leaves and stems. Since I always pick berries in my garden, I never wash them. Excess water makes it watery and the jam turns out runny. We don't use water at all in our recipe.

We take a wide bowl for cooking and put the berries in it in layers with sugar. First a layer of raspberries, the same layer of sugar. Next, again a raspberry layer, with sugar on top of it. This layer-by-layer pouring will allow you to evenly distribute the sugar among the berries without resorting to stirring.

Do not use enamel dishes for making jam to avoid burning.

Cover the basin with gauze and leave overnight so that the berries release their juice. In the morning we check - the berries have given enough juice and you can start cooking. Let's take a step-by-step look at how to properly cook a sweet and healthy delicacy.

There are two ways to prepare this recipe.

1 way- Boil the syrup to the desired thickness. Pour over the berries, bring everything to a boil, boil for 5-7 minutes and pour into jars.

Method 2- use reusable, short-term cooking. Now we will do this.

You can try both methods and choose the one you like best. In any case, you will get thick jam with whole berries, which will be well stored all winter.

Place the basin on the stove over medium heat. When the contents boil, the sugar will completely dissolve. Boil for 5 minutes, then remove from heat until completely cool. Mix carefully from the edges so as not to damage the berries. You can simply shake your pelvis with rotational movements.

Put the cooled jam back on the fire, bring to a boil and boil for 5 minutes, then leave until it cools completely. During cooking, a foam forms that needs to be removed. Why does it seem to me that raspberry foam is the most delicious of all foams? Don't you think so?

We repeat this cooking cycle 3 times - bring to a boil, boil and cool completely.

During the last cooking, boil until done. It takes on a beautiful dark burgundy color and the syrup becomes thick. And we managed to keep the berries intact.

We check readiness very simply. Pour a teaspoon of hot syrup onto a flat plate and swirl it around with a spoon. If the groove remains and hardens, then the sweet treat is ready. If you want to make it thicker, add pre-soaked gelatin to it.

Look how beautiful, fragrant, thick it is with whole berries!

Prepare jars and lids in advance. We sterilize in any way you like. Pour boiling water into the jars right up to the neck, close the lids tightly and turn over. Cover with a blanket to cool slowly.

As it cools, the raspberry treat thickens.

What a fragrant, tasty and thick raspberry We got it for the winter!

Recipe for raspberry jam without cooking

Ingredients:

• raspberries - 1 kg
• sugar - 1 kg

Step-by-step preparation:

We take ripe and undamaged berries and sort them out. Remove leaves and stalks.

Add sugar. And here there are several nuances: berries with sugar can be pureed using a wooden mortar, or beat with a blender until smooth. I prefer to leave the berries whole. To do this, leave the covered raspberries for 6 hours.

During this time, the raspberries give juice, now you need to mix them carefully until the sugar is completely dissolved, and we try not to damage the berries.

We take prepared, clean, plastic containers and fill them. Cover with lids and store in the refrigerator or freezer. The most interesting thing is that even in freezer The jam does not freeze much. The syrup becomes viscous and thick, ruby ​​in color with a strong, pleasant raspberry aroma. And we will save it for the prevention or treatment of colds.

Option 2. Thick jam for the winter without boiling the berries

Raspberry jam - five minutes for the winter. Raspberry jam recipe 5 minutes

Many housewives like to cook raspberries using a five-minute recipe because it cooks quickly. Only in this case you need to manage to make it thick and tasty, and try to preserve the vitamins as much as possible.

Today we will cook for five minutes from grated raspberries with sugar. The ratio of sugar and berries is 1:1. We do not use water; this will make the syrup thick and viscous.

We carefully sort the raspberries; there is no need to wash them. If you notice worms in it, pour the berries with salted water for 10 minutes (1 tablespoon of salt per liter of water). When the living creatures float to the surface, drain the berries salt water, and rinse it well. Place in a colander, allow the water to drain and dry.

Then we put it in the basin in which we will cook.

Crush the raspberries using a masher or blender.

Add sugar, mix gently to ensure even distribution and leave overnight in a cool place.

In the morning, mix well again and put on low heat.

Stir constantly until the sugar is completely dissolved.

After the sugar has completely dissolved, add heat, bring to a boil and simmer for 5-7 minutes.

Carefully collect all the foam that appears during boiling.

Sterilize jars and lids in advance. Pour the hot jam right up to the neck and close with tightly screwed lids. Turn it upside down, wrap it in a blanket and leave until it cools completely. Store in a dark and cool place.

Raspberry jam for the winter in a slow cooker

• raspberries - 1 kg
• granulated sugar - 1 kg
• cooking time - 1 hour

Recipe for thick jam in its own juice

Raspberries prepared according to this recipe retain their natural taste, subtle raspberry aroma and unusually beautiful ruby ​​color.

We wash the berries, dry them, add sugar.

Leave for several hours until the raspberry juice completely saturates the sugar.

Stir and place on the lowest heat. Main point do not let it boil too much.

As soon as the jam boils, immediately remove from the stove. Leave until completely cool. Then, repeat this procedure two more times. With this we will achieve the thickness of the raspberry delicacy we need.

Pour hot into sterilized jars, roll up the lids. Store in a dark, cool place.

In this article I tried to collect simple recipes thick jam from raspberries. WITH detailed description and photos of how to cook and how much, how to make it thick, how to preserve for the winter.