Raspberry jam for the winter

Raspberry jam is a fragrant and incredibly tasty delicacy that our grandmothers and mothers treated us to from childhood in order to avoid winter colds and seasonal ailments. You can make jam for the winter using a wide variety of recipes, but only one thing will remain unchanged - the rich raspberry aroma when opening each jar of this vitamin preparation. We have prepared 8 of the best recipes for you!

Delicious thick raspberry jam for the winter

When canning raspberry jam, its thickness can be very easily adjusted with granulated sugar; the more sugar, the thicker the delicacy. As a rule, to make jam, sugar is taken in a 1:1 ratio, but we will take 800 g so as not to create an unnecessary burden on your health and figure, and we will achieve thickness with the help of one secret ingredient.

1. 
   To make raspberry jam for the winter, we sort and wash the berries.Leave the raspberries in a colander to drain. Next, you should transfer it to a bowl and chop the raspberries in any convenient way - in a meat grinder, blender or masher.
2. 
   Place on the stove, add a little water, it will help the sugar dissolve faster. Be sure to remove the foam when it appears, and boil for 3 minutes after boiling.
3. 
   If we want to remove the seeds and achieve homogeneity of the jam, we rub the raspberries into another pan through a sieve or using gauze. How to do this is written in detail in the “Seedless Jam” recipe. Or we leave the jam as is. After rubbing, you will get raspberry juice with pulp of about 1 liter.
4. 
   Add sugar. Even with this amount, the jam turns out very sweet.
5. 
   Stir and return the bowl to the fire. Cook after boiling for 15-30 minutes, no more. We constantly skim off the foam. Don’t be confused by the fact that the jam is still liquid – this is not the final result.
6. 
   To check the readiness of the jam, drop jam onto a dry plate - the drop should not spread. Stir citric acid in a small amount of water, add to raspberries, bring to a boil and turn off the heat. This process will help stabilize the gelling effect so that the jam does not become sugary and will maintain the pleasant color of the final product.
7. 
   Pour the hot jam into prepared sterile jars and seal. After 8 hours the jam will thicken and you can try it. The jam turns out thick and tasty.

Bon appetit!

Step-by-step recipe for making seedless raspberry jam

Jam prepared according to this recipe simply melts in your mouth! It will look beautiful in rosettes on the holiday table.And the whole secret is that we will remove all the seeds! The wiping process will take some time, but the result will please you very much.

Ingredients:

• Fresh raspberries – 3 kg.
• Sugar – 1.5 kg. 

Cooking process:

1. We sort out the berries from garbage and wash them if necessary.

2. Place the berries in a saucepan or basin, grind with a wooden masher (or use a meat grinder or blender) until pureed.

3. Place on the fire until it boils and cook first without sugar until the berries are soft for 15-20 minutes over low heat. Stir constantly. Turn off the heat and let the mixture cool slightly.

4. Now we are getting rid of the seeds - we need to grind the berries. This can be done either through a colander with a wooden spatula, if the holes in it are very small and will not allow the seeds to pass through, or through a sieve, and the most reliable way is through gauze, folded twice and squeezing it with your hands. The result should be a homogeneous juice.

5. Add sugar and simmer the jam over low heat for no more than half an hour, stirring every 5 minutes. Periodically remove the foam. Based on the readiness time, we focus on this: if you drop some jam onto a dry saucer and tilt it, the drop will slowly flow, and when it cools down well, it freezes.

6. Pour the jam into sterilized jars and leave upside down until completely cooled. Store in a cool place.

Tip: you can make compote from the remaining mass after grinding.

Thick raspberry jam with gelatin added

Thick and dense jam is prepared very simply and will take its rightful place on your table in the form of a wonderful independent dessert. Gelatin has an excellent composition that can improve mental activity, speed up metabolic processes in the body and strengthen the nervous system.This product will help keep your skin, nails and hair in good condition, because it contains collagen. Maybe that’s why this thickener is so loved by housewives for preparing such desserts.

Ingredients:

• Raspberries – 1 kg.
• Sugar – 1 kg.
• Gelatin granules – 10 g.
• Water – 300 ml. 

Cooking process:

1. We sort out the raspberries, remove the stalks and remove debris. Pour into a colander, rinse the raspberries with running water and leave in it to dry a little.

2. Place the raspberries in a basin and leave to stand for about 30 minutes, drain the water that has collected at the bottom, and grind the berries using a blender.

3. Add granulated sugar to the raspberries, stir well. Cover the bowl with the berry mixture on top with a towel and do not touch it for an hour. During this time, it is necessary to stir the mixture several times so that the sugar is completely dissolved in the raspberry juice.

4. Combine gelatin in another bowl with 100 ml. water at room temperature. Set the liquid aside for at least half an hour. During this time, the granules will be thoroughly saturated with water and swell.

5. Place the bowl with berry puree on the stove over medium heat. Add the remaining water and, stirring constantly, heat the raspberry mixture until the sugar in it is completely dissolved. Slightly increasing the heating temperature, bring the raspberries to a boil, then simmer at a low simmer for no more than half an hour. Don't forget to constantly skim off the foam from the jam.

6. Add gelatin prepared in advance to the mass and cook it for a couple more minutes. Place the flavored jam into sterilized jars and seal.

Enjoy your meal!

Delicious recipe for raspberry jam with agar-agar

Agar-agar is an equal substitute for gelatin, but it has several advantages.It is richer in vitamins and microelements: it contains many vitamins A, B and D, calcium, potassium, phosphorus, iodine and iron, which our body really needs. An excellent addition to the healthy and vitamin raspberry!

Ingredients:

• Raspberries – 1 kg.
• Granulated sugar – 750 kg.
• Medium size lemon – 1 pc.
• Agar-agar – 1 tsp. 

Cooking process:

1. Pour washed and dried raspberries into a bowl, add sugar and mash directly in it with a masher. If you need to get seedless jam, additionally grind the berry mass through a sieve.

2. Pour into a saucepan, put on fire and bring to a boil. Stirring, cook the jam for 9 minutes, then add agar-agar, lemon juice and boil for another couple of minutes.

3. Remove the saucepan with jam from the stove, for convenience you can put it on the table, do not forget about the hot stand. Wash the jars for seaming well in advance; an excellent tool for preparing jars is baking soda. Then we dry and sterilize, this can be done in a double boiler, slow cooker or in the oven on a baking sheet, heating for about ten minutes.

4. Take one more hot jar at a time and pour jam into a small ladle. To store jam for the winter, roll up the jam with boiled tin lids. But, you can leave a couple of jars in the refrigerator under screw or nylon lids.

Try it! This delicious jam will brighten up any tea party in winter!

How to make raspberry jam with pectin for the winter?

In this recipe we will prepare mega-healthy raspberry jam. Raspberries are cooked for only 3 minutes and with a minimum amount of sugar. We preserve the taste and aroma of the berries, and at the same time the jam turns out thick, bright and rich.Pectin is a product obtained from apples, a source of dietary fiber, which makes this delicacy even more useful.

Ingredients:

• Raspberries – 1 kg.
• Granulated sugar – 1 kg.
• Wine or balsamic vinegar - 1 tbsp. l
• Pectin – 10-15 g. 

Cooking process:

1. We sort through the tender raspberries, carefully and carefully reviewing them. We remove everything foreign from the berries - small leaves, petioles or insects.

2. Pour into an enamel pan, bring to a boil over low heat and cook for a little while, stirring until the berries are dissolved. Turn off and cool to a temperature of 45-50 degrees, this is the temperature at which it is recommended to introduce pectin into the workpiece.

3. During this time, we will start preparing pectin. You can’t just pour it into the raspberry mass; it will remain in lumps, which will then be impossible to break, which means it will become very difficult to get jelly from the liquid. Mix pectin with sugar in a separate container and then calmly pour the resulting loose mixture in a thin stream into the puree.

4. Pour vinegar into the jam. Boil for 3 minutes, stirring continuously. Pour the jam into previously prepared sterile jars, cover with lids and roll up. Turn the jars upside down and cover with a towel, just there, when cooling, the pectin will show its effect.

5. Raspberry jam with pectin will perfectly complement morning oatmeal or cottage cheese, decorate a pie or ice cream.

A simple recipe for making raspberry jam without cooking

Raspberries are a very healthy berry and I would like to preserve all the vitamins and not subject it to heat treatment, but preserve its most valuable substances. This is the simplest and healthiest jam recipe of all.In order for such jam to be preserved in winter, you need to add more preservative, namely sugar. You can use the preparation not only as a dessert, but brew it as tea or use it as a pie filling.

Ingredients:

• Raspberries – 500 g.
• Sugar 500g.

Berries preparation process:

1. Opinions have long diverged on whether to wash or not wash raspberries. In this recipe, taking into account that we will not cook it, we proceed without any options as follows: sort out the berries, take water into a basin, dissolve 1 tbsp in it. l. salt. Carefully place the raspberries into this solution and leave for 10 minutes. We do this to get rid of insects; if we haven’t noticed them, they will float up in this solution

2. After this, rinse the raspberries several times, changing the water so that no salt remains.

Cooking process:

1. Place the berries in a bowl, preferably enameled, and sprinkle granulated sugar on top. Without stirring, place in the refrigerator for 3 hours.

2. After time, gently grind the berries with sugar; it is better to do this with a wooden spoon, as our ancestors did.

3. Sterilize the jars and pour boiling water over them. Lay out the mashed berries and pour 1 tbsp on top in an even layer. l. sugar, this will allow our product to be stored longer and protect against mold.

This jam does not need to be rolled up; just cover it with nylon lids and store it in a cool place.

How to prepare raspberry jam with currants for the winter?

This symphony of taste of summer berries will appeal to both children and adults. We will use red currants, although you can also use black or assorted ones. In this recipe, currants play the role of a natural thickener, as they contain a lot of pectin.

Ingredients:

• Raspberries - 2.5 liters.
• Red currants – 1.5 liters.
• Water – 0.250 liters.
• Sugar – 600g per 1 liter of juice.

Cooking process:

1. We sort out all the berries, put them in an enamel basin, the dishes should be wide and low. Pour water. Place the basin on the stove and bring to a boil over low heat; it’s a good idea to place a divider on the burner, this will distribute the temperature better.

2. When the juice begins to release from the berries even before boiling, remove the basin from the heat and transfer the mixture to grind onto cheesecloth or into a sieve. We return the squeezed juice to the basin, having previously measured its amount. This is important for us to understand how much sugar to add. For each liter you will need 600 g of granulated sugar, mix and boil, constantly stirring with a wooden spoon over low heat. We remove the resulting foam, it can be put aside in a separate saucer and served with tea.

3. You need to cook the jam for about half an hour. At this time, prepare the jars and lids, which can be screwed on.

4. Place the jam in sterile jars and cover with pieces of gauze. When the jam has cooled down and covered with a film on top, you can roll it up. The next day you can refrigerate the jam.

Enjoy your meal!

A delicious and simple recipe for raspberry jam made in a slow cooker

Raspberry jam is a delicious treat for any occasion: both festive and sick. Let's prepare this delicious preparation for the winter, and the slow cooker will greatly simplify and facilitate the process of preparing aromatic raspberry jam.

Ingredients:

• Raspberries – 1,500 g.
• Sugar – 1,000 g.

Cooking process:

1. Rinse the berries, make sure that there are no foreign matter left in them (leaves, branches, bugs), let the water drain from the berries. Place them in a multicooker bowl, add sugar and leave for 3 hours. The berry will release the required amount of juice.

2.Mix carefully, close the multicooker and set the “Stew” program. Cook with the lid closed. The jam will cook very quickly, and you can just start working on the jars and lids. The jars and lids are sterilized if you want to store the jam in the pantry all winter.

3. When the time is up, open the lid and pour the jam into the jars and seal. Turn over and cover the jars and leave to cool completely.

It is better to store jam in a cool, dark place.

Bon appetit!