Raspberry jam for the winter

Raspberry jam is a simple and very tasty preparation of berries for the winter. In a harvest year rich in raspberries, you always want to prepare these berries in the form of delicious jam, preferably using simple, understandable and successful recipes. After all, summer ends so quickly, but the benefits of berries will remain for a long time in the form of treasured jars.

Five-minute raspberry jam for the winter

Five minutes is unpretentious in execution and helps preserve all the natural benefits of the berries, while allowing the preparations to stand for a long time.

1. 
   How to make raspberry jam for the winter using a simple recipe? The berries need to be sorted well, the leaves should be thrown away, and the beetles should be removed from the berries. To do this, prepare a solution of 1 liter of cold water and 1 tbsp. l. salt. Place the raspberries in a sieve; place the sieve in salted water. After 5 min. the beetles will float to the top.Drain the water and wash the berries very carefully 2-3 times in cold water. But if the berries are your own, you don’t have to wash them. Remove the stems and place the raspberries in a sieve, allowing the liquid to drain. Transfer the berries to a saucepan, where they will cook for five minutes. The pan should not be aluminum.
2. 
   Crush the berries with a plastic potato masher, add granulated sugar, and stir with a wooden spatula. Leave for 1 hour to dissolve the sugar particles.
3. 
   Place the pan over low heat, wait until the sugar is completely dissolved, stirring vigorously with a spatula. Add heat to medium and wait until the mixture boils. The foam that is released during cooking must be removed so that the jam does not sour. No more than 5 minutes should pass from the start of boiling to the end of cooking.
4. 
   Wash jars and lids in soda solution, rinse and dry. Sterilize the jars and place the lids in boiling water for 5 minutes. Pour the boiling jam into prepared jars (preferably small ones) and roll up or screw on the lids. Turn the container with the preparations upside down, wrap it in a warm blanket and wait until it cools completely, then take it to a cold place.
5. 
   This jam should be stored at a constant low temperature, in a dark place. Use as a berry sauce for pancakes, pancakes, cheesecakes and cottage cheese casseroles.

Bon appetit!

A simple recipe for raspberry jam without cooking

Raw raspberry jam has captivated dozens of housewives with its ease of preparation, because the most difficult thing here is to properly prepare the glass jars. The aroma and taste of raspberries are completely preserved, vitamins and organic acids are not destroyed in this process.

Cooking time: 4 hours.

Servings: 11.

Ingredients:

• Raspberries – 2.2 kg;
• Granulated sugar – 3.6 kg.

Cooking process:

1. Sort the raspberries and wash them in cold water. It is strictly forbidden to wash it under running water; to do this, place the berries in portions in a sieve or colander and place them in a bowl of water. Change the water several times and then leave the berries in the sieve so that the water drains quietly.

2. Mash the raspberries in a saucepan using a plastic mashed potato masher. If desired, you can grind the mixture through a sieve to remove the seeds (not everyone likes their presence).

3. Sprinkle the raspberry puree with granulated sugar, stir and leave to brew for 4 hours at room temperature so that the berry juice has time to dissolve the sugar. Stir the mixture a couple of times during the process.

4. Wash the lids and jars thoroughly in soapy water and rinse. Boil the lids for 4 minutes, sterilize the jars over steam or in the microwave (optionally, in the oven).

5. Place the prepared vitamin mass into jars, leaving 2 cm at the top. Sprinkle sugar 1 cm on top to form a crust that will prevent mold from growing on the surface.

6. Seal the jars tightly with screw caps or roll them up. This preparation should be kept in the refrigerator or a cold basement; in winter, it can be placed on a cold balcony and covered with a dark cloth. The abundance of sugar will prevent the jam from freezing.

Bon appetit!

How to prepare raspberry jam with whole berries for the winter?

It is very beautiful when individual whole raspberries float in the dark ruby ​​jam syrup. In addition, this structure of the delicacy has its own attractiveness: individual berries are felt well on the tongue.

Cooking time: 5 hours.

Servings: 6.

Ingredients:

• Purified water – 700 ml;
• Raspberries – 1 kg;
• Granulated sugar – 1.5 kg.

Cooking process:

1.Inspect the raspberries for worms and rot, remove damaged ones. If desired, rinse the berries very carefully in cold water, but this can easily cause the raspberries to become soggy. Remove the stems.

2. For the syrup, add water to the granulated sugar and place the pan over medium heat until it boils. The sugar should all dissolve in the water.

3. Boil the syrup for 5 minutes. and pour it over the prepared raspberries, leave in this form for 3.5-4 hours, without disturbing.

4. After time, very carefully catch the berries from the syrup with a sieve.

5. Boil the berry syrup itself in a saucepan for another 20 minutes. over medium heat. You need to check the readiness of the syrup drop by drop: if the drop has become viscous, you can proceed further.

6. Place the berries back into the syrup and cook for another 10 minutes, skimming the foam from the jam.

7. Place half-liter glass jars, washed with soda, in a cold oven, set the temperature to 110 degrees and keep there for 20 minutes. During this time, you need to boil the lids and dry them.

8. Fill the jars with boiling jam from syrup with berries to the brim, roll up using a machine. Turn the dessert in the jars upside down and cover with a warm blanket. Leave to cool overnight.

9. Transfer to a cellar or pantry and use within 10-12 months.

Bon appetit!

Thick raspberry jam with gelatin for the winter

Gelatin will help to obtain a very dense consistency of jam, which will not spread and is suitable for fillings in pies, yeast pies, and dumplings.

Cooking time: 4 hours.

Servings: 4.

Ingredients:

• Raspberries – 1.2 kg;
• Granulated sugar – 1.2 kg;
• Gelatin powder – 50 g.

Cooking process:

1. Sort the raspberries, discard damaged berries, remove sepals. It is advisable not to wash the raw materials, so as not to add excess moisture.

2.Place all the raspberries in a large saucepan, sprinkle with granulated sugar and leave for a couple of hours so that the juice from the berries soaks and dissolves the sugar.

3. Place the stove with the mixture on minimum heat, bring to a boil and wait until all the sugar particles are completely dispersed in the syrup.

4. Dilute gelatin in the form of granules (regular from the supermarket) as written on the bag. Remove the boiled jam from the burner, remove any foam that has arisen, cool slightly and add the swollen gelatin. Stir until the gelatin mass dissolves. If sheet gelatin is used, it is important to calculate its weight.

5. Wash glass jars and lids with soda, rinse, and sterilize the jars. Boil the lids.

6. Immediately put the hot jam into jars, roll up or screw on the lids. There is no need to turn over, because the gelatin will immediately begin to gel the mass, and shaking may prevent you from obtaining a homogeneous jelly.

7. After cooling, the workpieces are removed to a cold place without access to sunlight. Raspberry jam can be stored for 1-1.5 years.

Bon appetit!

How to make delicious raspberry jam in a slow cooker?

Preparing raspberry jam in a slow cooker is as easy as shelling pears; your kitchen assistant will do everything for you. I suggest adding aromatic herbs, namely mint, this will make the taste sparkle with new fresh notes.

Cooking time: 1 hour 15 minutes.

Servings: 2.

Ingredients:

• Fresh raspberries – 1.4 kg;
• Granulated sugar – 0.7 kg;
• Mint sprig – 2 pcs.

Cooking process:

1. There is no need to wash raspberries, because... They are very fragile and quickly lose their shape and can leak. Be sure to throw away rotten and damaged specimens and tear off the sepals.

2. Pour raspberries into the multicooker bowl, add sugar there.

3.Shake the bowl a little after 10 minutes. set the “Quenching” program and set it to 45 minutes. Close the lid of the multicooker and cook by removing the valve from the lid.

4. While the jam is being prepared, you need to stir it several times. As a rule, no foam is formed.

5. Wash the mint in cold water and dry, throw into the jam for 5 minutes. until the end of cooking.

6. It is not recommended to prepare more jam at one time than indicated in the layout, otherwise it may leak out of the multicooker.

7. Wash jars and lids in soapy water and rinse thoroughly. Boil the lids further and dry. Glass jars must be sterilized in any way.

8. Pour the hot jam into the treated jars, discarding the mint in advance, and roll with a machine or twist as tightly as possible. Let cool upside down under a warm blanket and take it to the pantry or basement.

9. Store for a maximum of 1 year and use with pancakes, loaves; based on this preparation, you can cook compotes, fruit drinks and jelly in winter.

Bon appetit!

Thick raspberry jam with agar-agar

To obtain the required thickness of raspberry jam, you can use not only gelatin, but also agar-agar. It also has many beneficial properties and helps give watery raspberries a fairly dense structure.

Cooking time: 1 hour 50 minutes.

Servings: 3.

Ingredients:

• Raspberries – 2 kg;
• Granulated sugar – 1.4 kg;
• Agar-agar – 14 g;
• Boiling water – 200 ml.

Cooking process:

1. Raspberries, if they are purchased, must be washed; homemade raspberries do not need to be washed, but you should sort them thoroughly. The sepals must be removed after washing to prevent the berries from becoming sour. If the berries have been washed, they need to be placed in a sieve or on paper towels and dried; there is no need for excess moisture in the jam.

2. Pour the berries into a deep saucepan or bowl, add half the sugar. Leave in the refrigerator for several hours or even overnight.

3. Overnight, the sugar will dissolve in the juice of the berries. The entire mixture must be transferred to a blender bowl and beaten until smooth, then poured into a saucepan with thick walls.

4. Pour the remaining sugar into the puree, stir and bring to a boil over medium heat, then cook for another 10 minutes, constantly stirring with a wooden spoon or spatula and skimming off the foam. The fire should be below average.

5. There is no need to soak agar-agar in water in advance; you need to measure out the required amount, pour boiling water over it, and stir.

6. Pour the mixture of agar-agar and water into the jam and cook for another 5 minutes.

7. Divide the boiling mass into previously prepared, processed and sterilized jars and roll up. Turn upside down and wrap the jars with the preparations in a warm blanket. Let it gradually reach room temperature over the course of a day and you can put it away in the cellar or pantry.

8. The jam turns out dense and holds its shape well. It is logical to use it as a filler for confectionery and baked goods.

Bon appetit!

A simple and delicious recipe for seedless raspberry jam

Seeds are not always appropriate in raspberry jam: some people like to feel them when tasting the dessert, while others prefer to savor seedless jam, enjoying its complete homogeneity. Therefore, today we make jam exclusively without seeds.

Cooking time: 1 hour 45 minutes.

Servings: 2.

Ingredients:

• Raspberries – 1.3 kg;
• Water – 430 ml;
• Granulated sugar – 1.6 kg.

Cooking process:

1. Prepare the berries by inspecting them: sort out leaves, rotten, damaged berries.Place the raspberries in a large enamel pan, pour water into it, and place on low heat.

2. Cook after boiling for about 20 minutes. until the berries are smooth and soft.

3. Cool until warm enough to handle. Next, line a sieve or colander with several layers of gauze, put the mixture there and squeeze the raspberry puree through the gauze. You can place the berry mass in a sieve with small holes and use a silicone spatula or tablespoon to grind the contents, discarding the seeds.

4. Add sugar to the resulting juice, stir and bring to a boil again, stirring constantly.

5. Cook over low heat for about 1 hour. From time to time you need to skim off the foam and stir the mass with a wooden spoon with a long handle. Readiness can be determined by dropping a couple of drops of jam onto a cold saucer. The finished jam drains very slowly, and after cooling it quickly sets and hardens.

6. Place raspberry jam in pre-washed and sterilized jars, screw or seal with sterilized metal lids.

7. Allow to cool and store in a cool place. Use within a year.

Bon appetit!

Low-calorie raspberry jam without added sugar

This jam will be an excellent help in treating colds in winter for those who cannot take medications, including pregnant women. It perfectly retains all vitamins and does not contain empty calories.

Cooking time: 1 hour 20 minutes.

Servings: 4.

Ingredients:

• Raspberries – 3 kg;
• Water – 100 ml.

Cooking process:

1. Place clean raspberries in a wide saucepan, from which all the suppressed and spoiled berries, devoid of stalks, have been selected.You can wash the raspberries, but this must be done before removing the stems.

2. Pour half a glass of water into the berries and place the pan on low heat.

3. The juice that begins to stand out must be scooped into a separate container. It can also be prepared separately later and drunk as compote in winter.

4. Transfer the thick mass into the multicooker bowl and set the “Stewing” program for 60 minutes.

5. Boil the raspberries, periodically opening the lid and stirring the contents of the bowl.

6. Wash half-liter jars and metal lids, seaming or screw, in a soda solution and rinse. Pour boiling water over the lids, sterilize the jars in the oven, over the steam of a kettle or in the microwave.

7. Pour the product into prepared sterile containers and screw or roll up. Turn the jars upside down and cool in a warm place.

8. Store this vitamin preparation without sugar in a place with a constantly low temperature.

9. Use for making fruit drinks, jelly, puddings.

Bon appetit!

Delicious recipe for raspberry jam with banana

Easy to prepare raspberry jam with the addition of bananas will surprise you with its taste, moderately sweet, with a slight sourness. Bananas should be ripe and soft, but not blackened.

Cooking time: 55 min.

Servings: 5.

Ingredients:

• Granulated sugar – 1.5 kg;
• Raspberries – 1 kg;
• Bananas – 0.6 kg;
• Water – 100 ml.

Cooking process:

1. Raspberries need to be collected as clean as possible, without damage, debris or stems. Unripe berries will not go into jam.

2. Place the raspberries in a large saucepan with a thick bottom and sprinkle with sugar. Shake the pan with the mixture several times and let it stand in the refrigerator for about half an hour so that the juice from the berries comes out and soaks in the sugar.

3.Wash the bananas with soap, peel and cut into small circles. Add water to them.

4. Mix raspberries with sugar, water and bananas in a saucepan, put on low heat and bring to a boil, turn off and let cool. Don't forget to remove the foam.

5. When the workpiece has cooled completely, it needs to be boiled again and cooled completely.

6. Prepare clean, washed jars and lids. Boil the lids for 3 minutes. Sterilize the jars.

7. Boil the jam again for the third time and quickly pour into jars. Roll up or tighten the blanks with screw caps, turn them over and let them cool, wrapping them warmly.

8. After cooling, place the jars in the basement or on a pantry shelf; shelf life is about a year.

Bon appetit!

Step-by-step recipe for making raspberry jam with pectin

To make thick raspberry jam, you need to either thicken it with purchased pectin, or cook it with other berries or fruits that contain a lot of pectin, because the berry itself does not have enough of it. Today we will make jam from one raspberry using pectin powder.

Cooking time: 1 hour.

Servings: 2.

Ingredients:

• Raspberries – 950 g;
• Granulated sugar – 830 g;
• Pectin – 1 sachet.

Cooking process:

1. Inspect the berries completely and remove any damaged ones. Rinse the raspberries in several waters, put them in a sieve, then leave them there so that the water drains and the berries dry.

2. Pour the raspberries into a large bowl, add sugar to them, stir, leave for 15 minutes so that they release the juice.

3. Place the bowl with the contents on low heat, cook until boiling, and then for another 7 minutes, stirring constantly.

4. The foam formed during cooking must be skimmed off.

5.For jam, you can use pure pectin, which is sold by weight, then you need to take about 10 g of it and mix it with 20 g of sugar. If you use pure pectin without sugar, it will turn to stone in the hot mass and nothing will be able to dissolve it. You can also buy a bag of pectin mixture (20 g), it consists of pectin, sugar and citric acid. You can use a bag or half of it.

6. Pour the mixture of pectin and sugar into the jam in a thin stream, stirring constantly, and cook for another 10 minutes.

7. Pour the boiling jam into sterilized jars, roll up with sterile lids and cool by wrapping them in a warm blanket and turning the jars upside down.

8. Store in a cool place for about a year.

Bon appetit!