Five-minute raspberry jam for the winter is a great way to preserve as much as possible all the beneficial and medicinal properties of the berry with minimal heat treatment, and it is prepared quite quickly and simply. We have made a selection of the most interesting 9 step-by-step recipes for this jam to suit any preference. After all, in the modern world every minute counts.
Five-minute raspberry jam for the winter - a classic recipe
The jam according to this recipe will not be thick, but amazingly tasty. We do not use additives, thickeners and use slightly less sugar in the generally accepted 1:1 ratio, and raspberries do not have so much natural pectin to have gelling properties. But the jam retains the best properties and taste of fresh berries.
- Raspberries 1 (kilograms)
- Granulated sugar 600 (grams)
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To prepare five-minute raspberry jam for the winter, let’s prepare the berries. We look for debris; if there are bugs in the berries, it is better to soak them in a saline solution (1 tbsp. l salt per 1 l.water) for 10 minutes, only then be sure to wash the berry well several times, and if the berry is good, clean and homemade, you don’t have to wash it. In any case, the berry must be handled carefully so as not to damage it. -
We put handfuls of raspberries in a bowl in which we will later cook our “five-minute” and sprinkle it with sugar. Don't mix! Cover with a towel or gauze and leave the raspberries in the room for 4 hours. This time is enough for the berry to produce juice, but you can leave it in the refrigerator overnight. The sugar will be saturated with juice and begin to melt. -
Place the pan on the stove and bring to a boil over low heat. The remaining grains of sugar will gradually dissolve. The jam should boil very gently, almost imperceptibly. You need to mix very carefully so as not to crush the berries. -
After boiling, cook for 5 minutes. We constantly remove the pink delicate foam. As soon as the jam stops bubbling, pour it into prepared, sterilized and dry jars. We turn the jars over onto their lids and leave them under a blanket; this is important so that the cooling process lasts as long as possible and the jam becomes even richer. Then you can take the jam to the pantry for storage or put it in the refrigerator.
Recipe for raspberry jam with whole berries
In this recipe, it is advisable to use dense and whole beautiful berries that are not overripe, this will better preserve the berry consistency. We will also use equal amounts of sugar and berries, which will give the jam thickness.
Ingredients:
- Raspberry berry – 1 kg.
- Granulated sugar – 1 kg.
Cooking process:
1. It is advisable not to wash the raspberries for this recipe, in order to preserve the integrity of the berries, you just need to carefully sort out any debris and insects.We do this very carefully so as not to damage the berries. But, if you still need to rinse, pour the berries into a colander and immerse them in a saline solution or just in water for a few minutes. This immersion method will help us preserve the integrity of the berries.
2. Place the raspberries in a bowl and sprinkle with sugar in several layers. Cover with a towel and leave at room temperature for 5 hours until the berries release enough juice, or in a cool place overnight.
3. Place the jam on low heat until the sugar grains dissolve. Stir very carefully at this stage a couple of times. As soon as the raspberry mixture boils, increase the heat and cook for 5 minutes. During this period, it is not advisable to stir the jam. To prevent the jam from burning, shake the pan slightly during the boiling period. If you still want to mix, you can, but very gently and only with a wooden spatula. Don’t forget to skim off the foam, because it can cause the jam to oxidize.
4. Pour the still hot jam to the edges of sterile jars, roll it up, turn it upside down and wrap it in a “fur coat” to cool slowly and saturate the jam.
5. A nice treat on winter days!
Thick raspberry jam with gelatin
In this recipe we will add one original ingredient - cognac. If you want, you can simply exclude it, but then you will not recognize the taste of the unique jam. All the alcohol will evaporate during cooking, leaving a spicy note. Gelatin will quickly and without much hassle give the jam a thick consistency. The jam is prepared quickly and looks like marmalade.
Ingredients:
- Fresh raspberries – 1 kg.
- Sugar - granulated - 0.8 kg.
- Gelatin – 1 tbsp. l.
- Cognac – 50 g.
Cooking process:
1.We sort through the raspberries, remove bad and unripe berries, garbage and living creatures. If necessary, rinse the berries, pour them into a colander and let the water drain and dry the berries.
2. Place the berries in an enamel bowl in which we will cook. Since we will be cooking in a water bath, we need to take a saucepan. Cover the raspberries with granulated sugar and mash with a blender or wooden pusher. Pour cognac into the raspberries and stir.
3. Mix gelatin with water, as indicated in the recipe on the package, in a separate plate, and leave to swell.
4. Make a water bath. Place a large saucepan filled with water on the fire. To determine the amount of water needed, you can fill a third of the pan and measure the container with raspberries, placing them inside. Remember that water will rise a little higher when boiling, so there should be no more than ¾ of the height of the pan with raspberries. Boil water and place the raspberry mixture in a water bath.
5. Bring the jam to a boil and cook for 5 minutes, regularly removing any foam that appears and stirring with a wooden spatula.
6. At the end of the cooking time, add the dissolved gelatin, mix and heat for 1 minute. Place the hot jam into pre-prepared sterile hot jars, cover with lids and let cool slightly. This is necessary so that condensation does not form under the lid, and the jam stands well all winter.
7. Roll up the jars with pre-boiled lids, turn them over, and cover with a towel. After complete cooling, put it away for storage in a cool place.
Raspberry jam with pectin
Due to the pectin content, you can safely reduce the amount of sugar in jam.The jam will turn out thick and healthy, because pectin is a kind of plant health worker that removes toxins from the body and maintains health.
Ingredients:
- Fresh raspberries – 2 kg.
- Sugar - granulated - 1.2 kg.
- Pectin – 30g.
Cooking process:
1. Combine pectin and sugar in a dry bowl and mix. This is very important to do so that the pectin does not form lumps when added to the jam.
2. We sort the raspberries for debris, rinse and dry if necessary. If there are insects, pour the berry into a colander and place it in a saline solution for 5 minutes; we remove all that float to the surface and wash the berry in clean water several times using the same “immersion” method. This will prevent damage to the berries.
3. Place the berries in an enamel bowl and mash with a blender or potato masher. Add a mixture of sugar and pectin to the resulting raspberry pulp, stir, bring to a boil over low heat and cook over moderate heat for 10 minutes, stirring with a wooden spoon and skimming off the foam regularly.
4. Remove from heat, pour into sterile jars, cover with lids, and screw on. After cooling, store the jam in a cool place. 
Raspberry jam with agar-agar
Raspberry jam - five minutes is a great way to prepare dessert for the winter, spending a little time and preserving the maximum benefits of fresh berries. This recipe will appeal to those who love the jelly consistency of jam; it will turn out thick and aromatic.
Ingredients:
- Raspberries – 800 g.
- Sugar – 400 g.
- Agar-agar – 20g.
- Citric acid – 0.3 tsp.
Cooking process:
1. Carefully sort the raspberries, clean them of all excess, wash them, and give them time to dry.Place all the berries in a bowl to make jam. Pour granulated sugar and citric acid on top - it will help preserve the beautiful color of the delicacy and will serve as an additional preservative.
2. Place the dishes on moderate heat. After a couple of minutes, the raspberry juice will begin to separate. Do not leave the jam unattended, stirring it from time to time. When significant bubbles appear on the surface, indicating that the jam is boiling, add agar-agar and boil the raspberries for 5 minutes over low heat.
3. While the jam is quite liquid, it will thicken - when it cools down, it will already be in jars. Pour the hot jam into prepared small jars, roll up and turn over. Leave it like this until it cools completely, then you can transfer it to a storage place.
4. Enjoy wonderful jam in winter!
Raspberry jam with citric acid
This is one of the old recipes; our grandmothers used it to prepare raspberry jam. It contains a lot of sugar and therefore it lasts for a very long time, while citric acid will give the jam a bright color and act as a preservative.
Ingredients:
- Raspberries – 1 kg.
- Sugar – 1 kg.
- Water – 1 liter.
- Citric acid – 2 tsp.
Cooking process:
1. First, prepare the syrup; to do this, dilute the sugar in water and cook until the sugar is completely dissolved in an enamel basin.
2. We sort the raspberries to remove any debris, rinse them and give time for the water to drain and the berries to dry. Place the raspberries in the syrup, cover with a thin towel and set aside for 1 hour.
3. Place the basin on low heat, and after boiling, cook for 5-10 minutes. Regularly remove the foam and carefully mix the jam so that it does not start to burn. 3 minutes before readiness, add citric acid.
4.You can check the readiness of the jam by dropping some jam onto a saucer previously placed in the refrigerator and leaving it for a minute - it should not spread, but should harden - which means the jam is ready and you can pour it into sterile jars. We close the jam and store it for the winter.
5. How nice it is to open a jar and enjoy this vitamin sweetness!
Raspberry jam with lemon
Lemon and raspberry jam is a combination of the most important vitamins in winter. It is great to eat when you have a cold or to strengthen your immune system and prevent diseases in winter. A very unusual recipe due to the addition of aromatic herbs, but if you don’t like basil, you can leave only mint, everything is to your taste!
Ingredients:
- Raspberries – 1000 g.
- Large lemon - 1 piece.
- Sugar – 500 g.
- Fresh mint and basil - 7 leaves each.
Cooking process:
1. Clean the raspberries from debris and remove the stalks. Pour into an enamel bowl in which we will prepare the jam. It is important that the dishes have a wide bottom. Add water and granulated sugar. Mix everything and leave for several hours, covered with a towel or gauze, so that the raspberries release their juice.
2. Place the basin on the stove and bring to a boil over low heat and stirring occasionally, cook for 5 minutes. Remove the jam from the heat and let it cool.
3. Wash the lemon well, wipe dry, remove the zest with a special grater or simply trim with a knife. Take a piece of gauze, fold it in half and put in it lemon zest, mint and basil leaves, previously washed and dried. Tie a knot, leaving a long gauze “tail”. Dip it into the jam with the “tail” facing out. Squeeze the juice out of half a lemon and place it in the jam, stir gently, holding the knot.
4.Put the basin back on the fire, boil for 5 minutes, after boiling. Remove the bundle with seasonings, pour the jam into sterile jars and roll under tin lids. Turn the jars upside down and cover with a blanket until they cool completely.
5. Store in a cool, dark place.
Raspberry jam with cherries
We will prepare the jam in several stages; the berries are prepared in different ways, but their combination in one recipe is simply delicious! The cherries remain whole, the jam is thick, has a cherry flavor and a raspberry aftertaste.
Ingredients:
- Ripe raspberries – 300 g.
- Juicy pitted cherries – 500 g.
- Sugar – 600 g.
Cooking process:
1. We sort through the berries, leaving only good, fresh, not rotten ones, and clear them of debris. We wash the cherries and remove the seeds; the weight of the berries in the recipe is indicated without seeds.
2. Take two vessels. Place the cherry in one and pour 400g of sugar over it, cover with a towel and leave for 6 hours or overnight in the refrigerator.
3. Place raspberries in the second container, sprinkle with 200 g of sugar, leave in the room for 2-3 hours to release the juice, then also put in the refrigerator.
4. In order for the cherries to release more juice and all the sugar to dissolve, stir them a couple of times. Pour the cherries into a bowl for making jam and place on medium heat. When it appears, remove the foam. After boiling, reduce the temperature slightly so that the cherries simmer calmly, and cook for 5 minutes. Turn off the stove, the cherry blank should cool at room temperature and stand for 3 hours.
5. Put it on low heat again. Remove the foam from the very top, without touching the berries, and bring to a boil. Add raspberries and increase heat to moderate. As soon as it boils, cook for 5 minutes over low heat.
6.As soon as the jam is ready, pour it into hot, pre-prepared sterile jars to the very top and immediately roll up. Turn it over onto the lid, and after cooling completely, place it in the basement or pantry.
Raspberry jam in a slow cooker
An amazing, very quick jam with the aroma of fresh mint that will rightfully make any boring winter day bright and colorful. If desired, mint can be replaced with lemon balm. It’s easy and simple to prepare, all the vitamins are preserved, because we cook for only 5 minutes.
Ingredients:
- Raspberries – 1 kg.
- A sprig of fresh mint.
- Granulated sugar – 1 kg.
Cooking process:
1. Carefully sort and rinse the raspberries and let the water drain. Place the raspberries in a bowl, sprinkle sugar on top, cover with a napkin and leave overnight to form juice.
2. Decant the juice into the multicooker bowl, turn on the “Stew” or “Soup” program (depending on the model of the unit) and cook for 10 minutes until thickened. Carefully transfer the berries to the multicooker bowl and continue cooking on the same program for 5 minutes. Remove any foam if it has formed and place a steaming container on the bowl. Here we will sterilize jars with lids that have been previously washed with baking soda.
3. Place the jam in jars and close for the winter. Turn them over and leave them to cool. Our delicious jam is ready.
Bon appetit!
