Raspberry jam step by step recipe. Raspberry jam recipe. Jelly-like raspberry jam
What could be tastier than raspberry jam? Its aroma warms, and the beneficial substances that are preserved in the jam despite long cooking help with colds. Raspberry jam has amazing properties: it can act on the body, like aspirin, reducing fever, relieving headaches and thinning the blood, and has no contraindications. The perfect medicine and delicious treat.
Picking and preparing raspberries is a labor-intensive task, because this berry is so tender! It is better to pick raspberries in dry weather. If the raspberries are to be transported, then pick the berries together with the stalk, and sort them out before making the jam. It is best to collect raspberries in wide, low containers, placing the berries in 2-3 layers, otherwise they will be crushed and lose valuable juice. It is better not to wash raspberries before cooking, as the berries take on water and the jam becomes liquid. If the raspberries are infected with fruit fly larvae, then soak them in salted water (20 g of salt per 980 ml of water), remove the worms and rinse the berries under running cold water.
Fresh raspberries and preparations without cooking (or with minimal heating) have the best healing properties.
Natural raspberries. Place the prepared berries in cooled sterilized jars, shaking frequently to ensure they fit tightly. Cover the jars with sterilized lids and place in a container with water heated to 45-50°C. Sterilize 0.5-liter containers for 10 minutes, 1-liter containers for 15 minutes from the moment they boil. Roll up, turn over and cool.
Raspberries in their own juice. It is prepared in the same way as in the previous recipe, only the berries placed in jars are filled with raspberry juice, heated to 45-50°C. Cover the jars with lids and place for sterilization. Sterilize 0.5-liter containers for 10 minutes, 1-liter containers for 15 minutes from the moment they boil. Roll up, turn over and cool.
Raw raspberry jam
Ingredients:
1 kg raspberries,
1-2 kg of sugar.
Preparation:
Sort the raspberries and put them in a bowl. Never wash raspberries to make “raw jam”! Add sugar, the amount depends on the storage time - the longer the jam is stored, the more sugar is needed. Grind the berries with sugar with a wooden masher. The longer the berries are ground, the more homogeneous the jam becomes and the less it will separate during storage. It is advisable not to use a blender or meat grinder. Place the finished jam in sterilized jars, not reaching the neck 1.5-2 cm. Pour sugar about 1 cm thick on top of the jam. The sugar will harden and turn into a crust, which will protect the jam from spoilage. Seal with plastic lids or tie with parchment paper. Store in the refrigerator.
Raspberries pureed with sugar
Ingredients:
1 kg raspberries,
150-200 ml water,
300 g sugar.
Preparation:
Soak the raspberries in salted water (20 g of salt per 980 ml of water), remove the floating larvae, drain the water, and carefully rinse the berries from the brine. Place the raspberries in an enamel bowl, add water and heat over low heat until boiling. Boil for 3-4 minutes and, without cooling, rub through a sieve. Add sugar to the pureed mass, mix, heat to 80°C and package in sterilized jars. Place for sterilization: 0.5-liter jars - 16 minutes, 1-liter jars - 20 minutes from the moment of boiling. Roll up.
Raspberries pureed in syrup
Ingredients:
1 kg raspberries,
1200 g sugar,
300 g of water.
Preparation:
Rub dry raspberries through a colander with a wooden spoon. Prepare the syrup: dissolve sugar in water and boil for 5-7 minutes, then filter through 3-4 layers of gauze, bring to a boil again and combine with raspberries. Stir and, without cooling, pack into heated sterilized jars to the top. Cover the jars with circles of parchment paper soaked in alcohol and close with boiled lids. Cool without turning.
Five-minute jam No. 1
Ingredients:
1 kg of berries,
1 kg sugar.
Preparation:
Cover the prepared raspberries with sugar and leave for 4-5 hours. Drain off the juice and boil it for 10 minutes. Place the berries in the resulting syrup, bring to a boil, reduce heat and simmer for 5 minutes. Pour the jam into jars and roll up.
Five-minute jam No. 2
Ingredients:
1 kg of berries,
500 g sugar.
Preparation:
Pour sugar into the berries in a bowl and leave for 3-4 hours until the juice appears. Place the basin on low heat and cook from the moment of boiling for 5-7 minutes, stirring gently. Pour into heated sterilized jars to the top, roll up, turn over, wrap and cool.
Raspberry jam (cook for 15 minutes)
Ingredients:
1 kg raspberries,
1.5 kg of sugar.
Preparation:
Cover the raspberries with sugar and refrigerate overnight. The next morning, put the basin on the fire, bring to a boil and reduce the heat. Cook for 15 minutes. Place in sterilized jars and seal.
Raspberry jam No. 1
Ingredients:
1 liter raspberries,
1 liter of sugar.
Preparation:
Pour raspberries into glasses into a bowl, sprinkling with sugar: a glass of berries, a glass of sugar. Leave for 2-3 hours. Then put on low heat for 40 minutes until the juice from the berries has soaked up all the sugar. Increase heat to medium and bring to a boil, stirring constantly until all sugar has dissolved. Once all the sugar has dissolved, pour into sterilized jars, seal and cool.
Raspberry jam No. 2
Ingredients:
1 kg raspberries,
2 kg sugar,
2 tsp citric acid,
4 stacks water.
Preparation:
Pour water into a bowl, add sugar and berries. Place on low heat and cook the jam until done in one batch. During cooking, periodically remove the bowl from the heat and stir the jam. Add citric acid before finishing cooking. Roll up.
Raspberry jam No. 3
Ingredients:
1 kg raspberries,
1.45 kg sugar.
Preparation:
Sprinkle the berries with sugar and leave for 8 hours. Place the bowl over low heat and heat until the sugar dissolves. After this, increase the heat and cook until tender for a minimum time - this will preserve the bright color of the raspberries. Place in jars, roll up, turn over and cool.
Raspberry jam No. 4
Ingredients:
1 kg raspberries,
800 ml water,
1.5 kg of sugar.
Preparation:
Prepare a syrup from water and sugar, pour it over the berries and leave for 3-4 hours. Then pour the syrup into another bowl, boil for 5-7 minutes and pour over the raspberries again. Place the container with the berries on low heat and cook until tender. Pour into jars, roll up, turn over and cool.
Raspberry jam No. 5
Ingredients:
1 kg raspberries,
500 ml water,
1.5 kg of sugar.
Preparation:
Pour the pre-cooked syrup over the raspberries, bring to a boil and simmer for 5 minutes. Let cool to room temperature. Place on the heat again and simmer for 8-10 minutes, remove from heat and cool for 10-15 minutes. Then put it back on the fire and cook the jam until done. Pour hot into sterilized jars and seal.
Raspberry jam No. 6
Ingredients:
1 kg raspberries,
1 kg sugar,
150 ml water.
Preparation:
Fill the prepared berries with half the norm of sugar and leave for 5-6 hours. Drain the juice, add water and the remaining sugar and cook the syrup. Pour boiling syrup over the berries and cook until tender. Pour without cooling into sterilized jars, roll up, turn over and cool.
Raspberry jam No. 7
Ingredients:
12 stacks Sahara,
11 stacks raspberries,
1 stack water.
Preparation:
Rinse the berries carefully in water and let it drain. From half the norm of sugar and 1 cup. Boil the syrup with water until a drop of syrup on the plate does not spread. Add raspberries, bring to a boil, reduce heat and simmer for 15 minutes. Remove from heat and add remaining sugar. Using a wooden spoon, stir the sugar until it is completely dissolved and pour into hot sterilized jars. Roll up, turn over and cool. This jam is similar to jelly.
Raspberry jam in the microwave
Ingredients:
1 kg raspberries,
1 kg sugar,
1 stack water,
3-4 g of citric acid.
Preparation:
Mix water with sugar and microwave at full power for 5-15 minutes (depending on power). Stir the syrup every 3 minutes. Place berries and citric acid in hot syrup, stir and set on full power for 8-20 minutes. During this time, stir the jam 3-5 times. Place the finished jam in sterilized jars and seal. Turn over, wrap, cool.
Raspberry jam No. 1
Ingredients:
1 kg raspberries,
1 kg sugar,
430 ml water.
Preparation:
Boil sugar syrup from water and sugar until a drop of syrup does not spread on the plate. Place the berries in boiling syrup and cook until tender. Place in sterilized jars and seal. Turn over and cool.
Raspberry jam No. 2
Ingredients:
1 kg raspberries,
1 kg sugar.
Preparation:
Sprinkle the raspberries with half the amount of sugar and leave for 4-6 hours. Drain off the juice, add the remaining sugar and cook the syrup for 5 minutes. Place the berries in boiling syrup and cook until fully cooked. Place hot in sterilized jars, cover with lids and place in water heated to 70-75°C for sterilization. After boiling, sterilize 0.5-liter containers for 10 minutes, 1-liter containers for 15 minutes. Roll up, turn over and cool.
Raspberry marmalade
Ingredients:
1 kg raspberries,
2 stacks Sahara.
Preparation:
Place the raspberries in a bowl and place over low heat. Heat until they release juice. Rub the hot mixture through a sieve, mix with sugar and cook over high heat, stirring constantly, until thickened. Place hot in sterilized jars and seal.
Raspberry jam
Ingredients:
5 kg raspberries,
3 kg sugar,
1 stack water.
Preparation:
Combine the prepared raspberries with sugar and water and cook over low heat. Cook until done, stirring. The jam will have a dark color because the seeds turn brown when cooked. To avoid darkening, before cooking the berries should be crushed with a wooden pestle and rubbed through a sieve to remove seeds.
Happy preparations!
Larisa Shuftaykina
Raspberries are a juicy sweet berry with small seeds. To make the treat more uniform, you can strain the raspberry mixture through a sieve. Raspberries contain a lot of juice, so it is recommended to prepare a viscous syrup so that the jam does not turn out liquid.
Useful composition
Some cooks are concerned about how long to cook raspberry jam. It’s not so much about the aesthetic appearance (liquid or dense delicacy), but about the beneficial properties remaining after cooking. Vitamin C begins to deteriorate already at 60°C, after cooking only 5-10% remains. The remaining vitamins lose 15-50% of their total content.
This does not mean that raspberry jam is a useless delicacy. The berries retain pectin, fiber, and microelements. If a gourmet is worried about the benefits, then it is better to grind raspberries with sugar without cooking. During the canning process, the berries will turn into syrup, but will retain most of the nutrients. The table shows the chemical composition of heat-treated raspberries.
Table - Content of nutrients in raspberry jam
| Compound | Amount per 100 g, mg |
|---|---|
| Potassium | 168 |
| Calcium | 19 |
| Phosphorus | 16 |
| Sodium | 14 |
| Magnesium | 10 |
| Vitamin C | 7,4 |
| Iron | 1,2 |
| Vitamin E | 0,5 |
| Vitamin PP | 0,5 |
| Vitamin B2 | 0,04 |
| Vitamin B6 | 0,04 |
| Beta carotene | 0,02 |
| Vitamin B1 | 0,01 |
| Vitamin A | 0,003 |
| Vitamin B9 | 0,002 |
Raspberry jam helps with colds, radiculitis, fever, because... contains salicylic acid. It is a natural antipyretic and pain reliever. The delicacy relieves fever, headaches, increases hemoglobin, improves appetite and speeds up metabolism.
A variety of recipes for “pure” raspberry jam
To make the dessert beautiful, healthy, and tasty, you should pay attention to four nuances.
- Dishes . It is recommended to cook in an enamel or heat-resistant pan with a non-stick coating. Cooking in aluminum containers is not allowed, because... Aluminum oxide is destroyed by the acids in the berries. Metal that gets into the jam will affect the taste and benefits of the jam. It is not advisable to use such dishes for cooking in several steps and storing.
- Sugar . Raspberries are a sweet berry that does not need to be generously sweetened. This raises the question of how much sugar you need to take per kilogram of raspberries for jam. Usually the proportions are 1:1, but you can reduce or increase the amount of granulated sugar to suit your taste.
- Sterilization. Sugar is a good preservative that extends the shelf life of the product. Therefore, the dishes do not need to be sterilized. However, the containers must be clean and dry before laying out the jam. According to reviews, many housewives wash the container with baking soda, and before laying it out, scald it with boiling water and dry it.
- Berries . It is necessary to take sweet, ripe berries without rot or dried areas. If raspberries are collected from the plot, then it is not necessary to wash them. It is recommended to soak purchased berries in water for a while. It is convenient to make jam from frozen raspberries in any season. The berries are defrosted and then set to cook without draining, according to the recipe.
If after cooking the raspberries have fermented and the lid is swollen, it means that not enough sugar was added. The situation can be corrected by re-cooking. Heat the jam, add 100 g of sugar per kilogram and boil for a few minutes, skimming off the foam. It is advisable to use this jam immediately. You can use it for pies.
Classic
Description . According to the classic recipe, jam is cooked from five to 40 minutes, depending on the desired consistency. The longer the treat is cooked, the thicker and darker it becomes. The berries can be crushed (infusion time with sugar will be reduced) or left whole.
What to prepare:
- raspberries - 1.2 kg;
- sugar - 1 kg.
How to cook
- Wash and dry the berries.
- Sprinkle with granulated sugar and leave for six to eight hours.
- Once the juice has formed, place the mixture over low heat.
- Remove the resulting foam, cook until boiling.
- Boil for 15 minutes, turn off the burner.
- Transfer the cooled jam into dry, sterile containers and roll up.
You can do without cooking, preserving the freshness and usefulness of the berries as much as possible. Add an equal amount of sugar to the selected, washed and dried berries and mash with a masher to the desired consistency. Place the jam in sterile dry jars. Sprinkle a 1 cm layer of sugar on top. This will prevent the product from spoiling. Store under tin or nylon lids.
With whole berries
Description . One of the simple recipes for raspberry jam involves cooking it in its own juice. To make jam with whole berries, do not stir, remove the berries carefully, and do not boil for too long.
What to prepare:
- raspberries - 1 kg;
- sugar - 1 kg.
How to cook
- Soak the berries in running water for five minutes.
- Remove floating debris and insects, rinse and dry the raspberries.
- Sprinkle the berries with sugar and leave overnight under a lid or gauze.
- Using a slotted spoon, place the berries in a separate container.
- Place the resulting syrup on the burner.
- Bring to a boil and simmer for about ten minutes, skimming off any foam.
- Add the berries, wait until it boils and boil for five minutes, removing the foam.
- Turn off the burner and pour the finished jam into the jars.
Do not stir the mixture during cooking. Otherwise, the berries will lose their integrity. Ripe berries will “spread” even at the stage of infusion with sugar, but most of them will remain intact.
Sugarless
Description . Natural jam made only from berries, without sugar, can be given even to small children. The delicacy retains the original aroma of ripe berries. Those with a sweet tooth will not be disappointed: the jam is obtained without a caramel, cloying taste, but quite sweet and rich. Be sure to sterilize and dry containers before storing.
What to prepare:
- raspberries - 2.5 kg.
How to cook
- Wash and dry the berries.
- Place in a sterile jar, without crushing, to the very top.
- Place the containers in a large pan of water in a water bath.
- Let sit until the berries release juice and begin to lose their shape.
- Cover with lids, boil for another 15-30 minutes depending on the volume of the container, and roll up.
To prevent containers from bursting, place a large towel on the bottom of the pan or place a wooden board. Place the containers at some distance from each other and from the walls of the pan.
"Five Minute"
Description . Many people know “Pyatiminutka” raspberry jam for the winter. It really only takes a few minutes to prepare. The berries covered with sugar are left for several hours until the juice forms. Then the mixture is boiled for five minutes and placed in jars. There is another way to quickly make jam.
What to prepare:
- raspberries - 1 kg;
- sugar - 1 kg;
- water.
How to cook
- Sort the berries and rinse well.
- Grind into puree with a masher.
- Place a saucepan on the stove with a small amount of water (about 150 ml).
- Gradually adding sugar and stirring, cook the syrup.
- If the sugar mixture is too stiff, add a little more water.
- When the syrup is ready, add the raspberry puree and turn off the burner.
- Mix well, skim off any foam that has formed.
- Transfer the homogeneous mass into containers and seal.
You can quickly make jam in the oven. Place clean berries in a heatproof saucepan or baking dish. Add sugar and stir. Preheat the oven to 180-200°C and place the workpiece inside. Simmer until boiling, then stir and hold for another five minutes. Pour hot into containers and roll up.
Jam
Description . The delicate delicacy is prepared without seeds. Getting rid of small seeds is not easy, it will take some time, but the result is worth it. The result is a fragrant dessert that goes well with pancakes.
What to prepare:
- raspberries - 1.2 kg;
- sugar - 1 kg;
- lemon juice.
How to cook
- Wash and dry the berries.
- Cook over low heat or bake at 350°F until the juices release and the raspberries are soft.
- Rub the resulting mass through a sieve or squeeze through cheesecloth.
- Mix with sugar, squeeze lemon juice.
- Place on the fire and cook, stirring, until the sugar grains dissolve.
- Boil the mixture until it reaches the desired consistency.
- Pour into jars and seal.
To determine if the jam is ready, drop a small amount onto a saucer and observe. If the drop spreads quickly, then cooking should be continued. A droplet lingering on the surface indicates the thickness of the brew.
Thick
Description . You can add thickness to the treat in different ways. Traditionally, in order to evaporate excess moisture, raspberry jam should be cooked in several approaches. Stir the raspberries with half the sugar and wait for the juice to release. Boil, simmer for a couple of minutes, leave overnight, covered. Boil and add the remaining sugar. Stir, cool. Repeat the procedure one or two more times to achieve the desired consistency and pour into jars. You can get thick jam using gelatin granules. The more gelling agent, the more the delicacy resembles marmalade.
What to prepare:
- raspberries - 1 kg;
- sugar - 800 g;
- gelatin - 50 g.
How to cook
- Sprinkle washed and dried berries with sugar.
- Leave for several hours (overnight is possible) to form juice.
- Bring to a boil over low heat.
- As soon as the mixture boils, turn off the burner and leave the workpiece to cool.
- Repeat the boiling and cooling procedure.
- Steam gelatin granules according to instructions.
- Bring to boil for the third time and add the swollen gelatin mixture.
- Stir gently and remove from heat.
- Place in jars and seal.
Instead of steamed gelatin granules, you can use “Zhelfix” mixed with sugar. One package (40 g) is enough per kilogram of berries. First, grind the raspberries into a pulp, and then add a little sugar with a gelling agent. When the mixture boils, add the remaining sugar and cook for three minutes after boiling. You can also make jam with agar-agar.
In a slow cooker
Description . A multicooker is great for making jam, especially in the hot season, when it is impossible to be near a working stove. The device will help you prepare both classic jam and raspberry jelly.
What to prepare:
- raspberries - 1.5 kg;
- sugar - 1 kg.
How to cook
- Rinse and discard spoiled berries.
- Place in a bowl, add sugar.
- Close the lid and set “Stew” for an hour.
- Place in containers and roll up.
To make jelly, set the “Multi-cook” program at 170°C and prepare syrup from 1 liter of water and 2 kg of sugar. Place washed 1 kg of berries in syrup cooled to room temperature and leave for an hour. Set "Multi-cook" for 20 minutes. A couple of minutes before the end of the program, add two teaspoons of diluted citric acid or juice.
Options with berries and fruits
Having figured out how to make raspberry jam exclusively from berries and sugar, you can experiment. Raspberries are unusually combined with different berries and fruits, which will add variety to the traditional delicacy. If the raspberry harvest is small, then adding different components will increase the volume of jam.
Orange
Description . Jam will help fight colds, lift your spirits and pleasantly surprise you with its aroma. The delicacy is prepared in about an hour.
What to prepare:
- raspberries - 1.5 kg;
- orange - three pieces;
- sugar - 1.5 kg;
- water.
How to cook
- Sort the berries, rinse and dry.
- Peel the orange fruit.
- Divide into slices and remove the films from the pulp.
- Combine the prepared components.
- Add sugar and stir.
- Let sit for a few minutes to allow juice to form.
- Boil the mixture for five minutes, skimming off the foam and stirring.
- Turn off the burner and let sit for ten minutes.
- Repeat the cooking process twice.
- Place in sterile jars and seal.
Currant
Description . The juicy black berry is a source of vitamin C. The result is a jelly-like jam with a pleasant sour taste. If desired, you can increase or decrease the amount of raspberries, maintaining the proportions with sugar.
What to prepare:
- raspberries - 1 kg;
- currants - 1 kg;
- water - 500 ml;
- sugar - 2 kg.
How to cook
- Rinse and dry the berries well.
- Make syrup from water and sugar.
- When the mixture boils, add currants.
- Stir, wait until it boils and remove from heat.
- Leave it covered overnight.
- In the morning, set to simmer over low heat.
- Boil for five minutes and add raspberries.
- Cook for about ten minutes, skimming off the foam and stirring.
- Place into containers and seal.
"Lazy" recipe. Cover the two types of berries with sugar and leave for a couple of hours. Boil the mixture and simmer for ten minutes, skimming off the foam. Add citric acid to extend shelf life, mix and pour into jars.
Kryzhovnikovoe
Description . You can take both ripe and green berries. If the stripes are not ripe, then the amount of sugar should be increased. Unripe berries contain more pectin, so the jam will have a jelly-like consistency, similar to confiture.
What to prepare:
- raspberries - 300 g;
- gooseberries - 1 kg;
- sugar - 700 g.
How to cook
- Wash the berries, sort them, remove the stems.
- Cover the gooseberries with sugar, stir and leave for a couple of hours.
- Grind the raspberries with a blender, meat grinder or masher and add to the gooseberries.
- Boil the mixture and cook for seven minutes, stirring.
Strawberry
Description . A truly summer jam, the aroma of which will remind you of warm days on a frosty evening.
What to prepare:
- raspberries - 500 g;
- strawberries - 500 g;
- sugar - 1 kg;
- water - 500 ml.
How to cook
- Sort, peel, and rinse the berries.
- Quarter large strawberries, add raspberries.
- Sprinkle the mixture with sugar.
- Leave for half an hour, stir.
- Pour in water and bring to a boil, remembering to skim off the foam.
- Reduce heat and simmer for ten minutes, stirring.
- Cool and pour the prepared jam.
Vanilla will add spice. When boiling, place the pod cut lengthwise and remove after a couple of minutes. Pectin mixed with sugar will add thickness.
Spicy
Description . Traditional jam with a little secret. Fresh spices highlight the raspberry flavor and make it richer. It is not necessary to use only fresh leaves. You can experiment with cardamom pods or clove buds.
What to prepare:
- raspberries - 1 kg;
- sugar - 350 g;
- lemon - half;
- water - 100 ml;
- cherry pits - 15 pieces;
- basil - five leaves;
- mint - seven leaves.
How to cook
- Sort and wash the berries.
- Fill with water, add sugar.
- Stir, close and leave for five hours.
- Place on the burner and wait until it boils.
- Boil for ten minutes, stirring occasionally.
- Cover and leave for five hours.
- Cut off the lemon zest and squeeze the juice out of the pulp.
- Wash the leaves and seeds.
- Place the prepared spices on a bandage tape and tie it in a tight bag.
- Pour the juice into the raspberry mixture, lower the spice bag and cook over low heat.
- Stirring occasionally, bring to a boil.
- Boil over low heat for 20 minutes.
- Remove the spices and pour the jam into a container.
Cherry
Description . An unusual sweet and sour jam with a pleasant cherry aroma. It is recommended to remove the seeds first.
What to prepare:
- raspberries - 1 kg;
- cherry - 1 kg;
- sugar - 2 kg.
How to cook
- Rinse the berries and dry.
- Pour 1 kg of sugar over the raspberries and put on fire.
- Wait until it boils, add the remaining granulated sugar and cherry pulp.
- Stir and cook after boiling for 40-50 minutes over low heat.
- Skim off the foam and stir.
- Pour the resulting jam into jars.
Blackberry
Description . Related berries complement each other perfectly. The jam turns out to be red-violet in color. You can use frozen berries from the supermarket.
What to prepare:
- raspberries - 1 kg;
- blackberries - 1 kg;
- sugar - 2 kg.
How to cook
- Sort and wash the berries.
- Add sugar and stir.
- Leave in a cool place overnight.
- Carefully remove the berries, and place the syrup along with undissolved sugar on the stove.
- Stirring until the sugar grains are completely dissolved, bring to a boil.
- Add the berries and simmer for five minutes, remembering to skim off the foam.
- Leave it covered overnight.
- Boil again for five minutes and place in a sterile container.
To get rid of insects and spiders, the berries are soaked in a saline solution for five to ten minutes. It is enough to dissolve a tablespoon of salt in 1 liter of water. When the bugs float to the surface, collect them and wash the berries.
Blueberry
Description . Blueberry jam itself is incredibly tasty and healthy. Raspberries are a sweeter and more pronounced berry, so it is recommended to reduce their quantity so as not to overwhelm the blueberry flavor.
What to prepare:
- raspberries - 500 g;
- blueberries - 500 g;
- sugar - 1 kg;
- water - 200 ml.
How to cook
- Pick out the trash and wash the berries.
- Combine water with granulated sugar and cook.
- After boiling, cook for a couple of minutes.
- Pour the resulting syrup over the berries.
- Close the lid and leave for four hours.
- Boil the mixture over medium heat.
- Reduce heat and cook, stirring and skimming, until desired thickness.
- Pour into jars and roll up.
Apple
Description . The easiest way to diversify raspberry jam is to add apple slices. The taste is unusual and largely depends on the type of fruit.
What to prepare:
- raspberries - 2 kg;
- apple - 1 kg;
- sugar - 2.5 kg.
How to cook
- Cut the washed apple fruits into slices and remove the cores.
- Place in a saucepan and add 500 g of sugar.
- Leave covered for about a few hours.
- Rinse the raspberries, sort them and add the remaining granulated sugar, leave to steep.
- Boil the apple mixture over low heat.
- Stir and cool.
- Repeat the cooking and cooling procedure three times.
- Boil raspberries in the same way.
- Combine the two mixtures and cook for about half an hour over low heat.
- Place in jars and seal.
It is recommended to supplement the recipe with spices. Ginger, cloves, cardamom, and cinnamon go well with apple-raspberry dessert. If the spices are used entirely, it is better to tie them in a gauze bag and lower them into the brew for a few minutes. Ground seasonings are used in small quantities (no more than one level teaspoon) so as not to interrupt the overall taste.
Raspberry jam for the winter is a delicacy and a delicious medicine. Sealed jars can be stored in the room. Containers with nylon lids are best stored in the refrigerator. If the jam is well cooked and flavored with sugar, the preparation will last until spring. Rolled jam, ground with sugar, is recommended to be consumed during the winter.
Reviews: “My children are always delighted”
Raspberry jam is very healthy, and by the way, currant jam. It’s in vain that someone thinks so, that there are no vitamins. Of course, the vitamins in these jams are not like in fresh ones in the summer season, but they are decent enough to boost immunity and cure colds. I always make jam and add less sugar than required, about a third. And I cook for no more than 5-10 minutes, depending on the berry. It turns out simply stunning. The berries are as fresh. Nothing will turn sour. Worth a year or two for the freshest. The jars just need to be well sterilized. This can easily turn sour.
Eva, http://www.woman.ru/home/culinary/thread/3904315/
The jam begins to ferment if you initially did not add enough sugar. Place the jam in a bowl, add sugar and boil. That's all. If the jam is cooked correctly, it will be stored even in 40 degree heat. First, cover with parchment paper and a nylon lid on top.
Elya, https://she.ngs.ru/forum/board/cooking/flat/1880677461/?fpart=1&per-page=50
Grinded berries with sugar do not tolerate metallic acid - oxidation occurs, so boil the raspberries with sugar, and then again under a plastic lid and in the cold. Everyone loves berries that way. Better yet, spread it in a small layer in a plastic bag and put it in the freezer for 5-6 days (flat), then shake it and it will take up little space. And in winter, defrost - almost fresh berries. My children are always delighted.
Polechka, https://otvet.mail.ru/question/61422998
In ancient times, the process of making ordinary jam was accompanied by a number of rituals. It was even customary to cook each jam on strictly defined days.
Today, raspberry jam is prepared easier and faster, but it still enjoys success.
Every modern housewife always has a jar or two of this wonderful healing jam in her arsenal, aromatic, tasty and indispensable for colds.
Previously, homemade raspberry jam was prepared without sugar, in honey or molasses. There is nothing surprising in this, because sugar appeared in Rus' much later. Dozens of recipes for making this amazing jam have survived to this day, and new ones have been added to them, invented these days. This complicates the task somewhat, because you really want to try making homemade raspberry jam in different ways.
Raspberry jam is a traditional delicacy for our country. If we talk about benefits, then raspberry jam deservedly bears the status of one of the most useful. We all know about this from childhood. Any housewife strives to make as large a supply of this medicinal delicacy as possible for the winter. Everyone knows that raspberry jam not only helps with colds, but is also considered an excellent preventive measure.
Raspberry jam contains natural salicylic acid, which is the basis of most antipyretic and anti-inflammatory drugs. If you use raspberry jam instead of aspirin, you can avoid stomach ulcers and gastritis.
Vitamins PP, A, E, B2 stimulate vitality, increase skin elasticity and ensure a healthy complexion. Thus, jam helps a person prolong his youth.
Iron, which is also found in abundance in this jam, has a positive effect on the process of hematopoiesis.
Raspberry jam contains a large amount of copper. As you know, it is copper that is contained in most antidepressants. For this reason, those who suffer from depression and are in stressful situations are highly recommended to include a delicious remedy in their diet - raspberry jam. By the way, copper gives hair a rich color. And this is another great reason to increase your vitality.
To make raspberry jam, you should choose berries that are ripe, but not overripe. The most suitable ones are medium-sized and dark-colored berries. These make very tasty and beautiful jam.
Preparing the dishes
Once upon a time, our grandmothers cooked jam in large copper basins. But today we know that copper utensils are not very suitable for this purpose. The point is not even that copper oxides can get into the jam. Raspberries are a sweet berry, and oxides are formed when sour ones are cooked. Just a minimal amount of copper ions ensures the breakdown of ascorbic acid. This means that there will be no vitamins in such jam.
If, besides a copper basin, no other suitable utensils are found, you need to carefully check its surface for the presence of copper oxide. It should be etched out by rubbing the area with an abrasive. Sand, for example. It is necessary to thoroughly wash the basin with soap and hot water, then dry it thoroughly. Now you can make jam.
However, this is a compromise option that does not completely solve the problem. An aluminum basin is also not suitable for jam, since the increased acidity of the jam has a destructive effect on the oxide film located on the surface of the aluminum. Jam with aluminum is not healthy. You can solve the problem by using enamel cookware. However, when using it, care must be taken to avoid chipping the enamel.
It is better to stock up on a good stainless steel basin - this is the ideal vessel for cooking raspberry jam. While the jam is not yet cooked, it’s time to prepare the jars and lids. Thoroughly washed jars should be placed in the microwave for a few minutes. You can also use other sterilization methods. It is best to simply boil the lids.
So, now perfectly prepared jars, covered with sterilized lids, are waiting for the raspberry jam to reach the desired condition.
HOW CHOOSE THE CORRECT CONTAINER FOR MAKING JAM HERE:
Preparing the berries
Fresh raspberries need to be sorted. Unripe and overripe berries, as well as sepals with stalks, should be removed. Place the sorted berries in a colander and slowly immerse them in water. Raspberries cannot be washed under running water, as they are a very delicate berry and may lose their shape. After removing the berries from the water, you need to wait until the water has completely drained. After this, carefully transfer the raspberries into the prepared bowl.
Please note that raspberries can be infected with small white worms. These are the larvae of the raspberry beetle. Such berries should be pre-treated with saline solution. To do this, take 10 grams of salt per liter of water. Place the berries in this solution for about ten minutes. The larvae should float to the surface. They must be removed with a slotted spoon or spoon. Rinse the treated raspberries twice with clean water.
An old recipe for homemade raspberry jam
Ingredients:
5 kg of berries, ½ glass of water.
Preparation:
Place the raspberries in an enamel pan, place on low heat, placing a divider or baking sheet under it so that the heat is distributed evenly, 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 by 8 times. Place the finished jam in sterilized jars, close with nylon lids and store in the refrigerator.
Grandma's raspberry jam
Ingredients:
1 kg raspberries, 2 kg sugar, 1 liter of water, 2 tsp. salt, 2 tsp. citric acid.
Preparation:
Dissolve sugar in 1 liter of water and cook syrup. Pour the raspberries into the syrup and leave for 1 hour. When the time is up, place the raspberries on the stove and cook until the jam reaches the desired thickness. 3 minutes before turning off, add citric acid. Place the finished jam into prepared jars and seal.
Homemade wild raspberry jam
Ingredients:
800 g wild raspberries, 1.2 kg sugar.
Preparation:
Collect large, not too ripe raspberries (it is advisable to collect raspberries in dry, good weather) and place them on a dish. Sprinkle a quarter of the sugar over the berries and place the dish with the berries in a cool place 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. Then cook until tender, let it cool, take out the berries with a teaspoon, put them in a jar, strain the syrup and pour it over the berries.
Raspberry jam “Tender delicacy”
Ingredients:
1 kg raspberries, 1.5 kg sugar.
Preparation:
Pour the prepared berries into a bowl, cover with sugar and leave for several hours until they produce juice. Then put the basin on the fire, cook until boiling, stirring from time to time. Use a wooden spoon to skim off any foam that appears on the surface of the jam. Boil the boiled jam for another 5 minutes, cool it a little and roll it into sterilized jars.
Raspberry jam “Berry to berry”
Ingredients:
1 kg of raspberries, 1.5 kg of sugar.
Preparation:
Cover the sorted raspberries with sugar and leave them in a cool place overnight. The next day, carefully drain the raspberry juice and bring it to a boil. Then pour the prepared syrup over the raspberries and put on fire. Cook for 20 minutes over low heat, remember to skim off the foam. Do not stir the jam, but shake it 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 a cool place.
Homemade seedless raspberry jam
Ingredients:
1 kg of raspberries, mashed through a sieve, 900 g of sugar.
Preparation:
Heat the sorted raspberries over the fire and then pass through a fine sieve. Weigh the resulting pulp and, based on the weight, add sugar. Bring the raspberry pulp and sugar to a boil, skim off the foam and cook until tender, stirring occasionally. To check if the jam is ready, place a drop of jam on a cold plate. If the drop has frozen and not spread, then the jam is ready. Place the jam in sterilized jars, close and place the lids down until completely cool.
Raspberry jam cooked in the oven
Ingredients:
500 g raspberries, 500 g sugar.
Preparation:
Place the sugar and raspberries separately in two heatproof bowls. Place in the oven preheated to 175ºC for 20-30 minutes. Then remove from the oven, combine the raspberries and sugar, which has been cooked into a caramel-colored syrup, in a large bowl and stir gently with a wooden spoon. Place the jam in dry, clean jars, let cool and put in the refrigerator.
Layered raspberry jam
Ingredients:
raspberries and sugar in equal volumes.
Preparation:
Pour the prepared raspberries and sugar into a bowl or saucepan for making jam in layers: 1 cup of raspberries - 1 cup of sugar, and leave for several hours so that the raspberries release juice and it saturates the sugar. Then place the basin on low heat for 30-40 minutes (this depends on the volume of berries and sugar). When the raspberry juice has covered all the sugar, turn up the heat and bring to a boil, stirring with a wooden spoon. Pour the finished jam hot into sterilized jars.
Raspberry “Ten Minute”
Ingredients:
1 kg raspberries, 500 g sugar.
Preparation:
Cover the sorted raspberries with sugar and leave them in a bowl to cook overnight. In the morning, stirring gently, heat until the sugar dissolves. After boiling, cook over low heat for 10 minutes, then pour into clean, prepared jars and seal. The jam is stored at room temperature.
Raspberry jam with added alcohol
Ingredients:
1 kg raspberries, 1 kg sugar, ¼ cup. alcohol
Preparation:
Pour 500 g of sugar over the prepared raspberries and sprinkle with alcohol. Place the container with raspberries in a cool place for 6 hours. Then add the remaining sugar, shake the mixture, put on low heat and cook until tender. Then pack the finished jam into sterilized jars and roll up.
Raspberry jam with cognac
Ingredients:
1 kg raspberries, 800 g sugar, 50 g cognac, 1 tbsp. gelatin.
Preparation:
Sort the berries, but do not wash them, sprinkle with sugar, beat with a mixer (or blender), then pour in the cognac and beat again. Soak the gelatin in warm water until it swells. Place the raspberry mixture in a saucepan and place it in a water bath. Then bring to a boil, boil for 5 minutes, skim off the foam, add gelatin, stir and cook for another 2 minutes. Place the finished jam in sterilized jars, seal, let cool and put in a cool place.
Raspberry jam with lemon
Ingredients:
2 kg raspberries, 2.5 kg sugar, ¼ lemon.
Preparation:
Place the berries in an enamel container, cover with sugar and leave overnight in a cool place (you can put it in the refrigerator). After 6-7 hours, when the raspberries release enough juice, place the container over high heat, bring to a boil, then reduce the heat to low and skim off any foam that appears. Then cook the jam for 30 minutes, stirring from time to time with a wooden spatula. 5 minutes before the end of cooking, add the juice of a quarter of a lemon to the jam. Cool the finished jam and place it in sterilized jars, close the lids and store in a cool place.
Bulgarian raspberry jam
Ingredients:
1 kg raspberries, 2 kg sugar, 4 glasses of water, 2 tsp. citric acid.
Preparation:
Pour sugar into a bowl intended for making jam, pour in water and lay out the prepared berries. Cook over low heat until done in one batch. To prevent the berries from burning, remove the bowl from the heat from time to time and stir the contents in a circular motion. Add citric acid before finishing cooking.
Raspberry jam with redcurrant juice
Ingredients:
1 kg of raspberries, 500-600 g of sugar. For syrup: 100 g red currant juice, 600 g sugar.
Preparation:
Sort through the raspberries, pour in hot syrup made from redcurrant juice and sugar, 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). Place the cooled jam into jars, cover with damp parchment paper and tie with twine.
Raspberry jam with blackcurrant juice
Ingredients:
500 g raspberries, 500 g black currants, 1.25 kg sugar.
Preparation:
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 resulting mass over low heat and, stirring, add sugar. When it dissolves, put the jam into dry, sterilized jars and immediately seal with tin lids.
Jelly-like raspberry jam
Ingredients:
1 kg of berries, 1-1.5 kg of sugar.
Preparation:
A little secret: for this jam you need to collect not only ripe berries, but also semi-ripe ones, and in small quantities, unripe ones. They are the ones who will give our jam a gelling effect. This jam is cooked in two stages. Pour ⅔ sugar into the berries and leave for 2 hours so that the raspberries release juice. If you don’t want or have time to wait 2 hours, 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 removing the resulting foam. After boiling, cook the jam for 5-7 minutes, remove from the stove and leave until completely cool. In the morning, put the berries on low heat again and, slowly, bring the jam to a boil. Then add the remaining sugar, stirring constantly until it is completely dissolved, cook again for 5-7 minutes, and the jam is ready! Pour it into sterilized jars, but do not close the lids immediately, but let it cool slightly (about 1 hour) so that a frozen film forms on the surface of the jam. And only after that close the jam with sterile lids.
Homemade raspberry jam with rhubarb
Ingredients:
350 g raspberries, 750 g sugar, 1.5 kg peeled and chopped rhubarb.
Preparation:
Mix the sugar and rhubarb in a bowl and leave overnight (during this time the rhubarb will release its juice). Pour the juice through a sieve into a saucepan, simmer over low heat for 2 minutes, then add the rhubarb and raspberries. Boil, stir again and let simmer for 5 minutes until the jam thickens. Fill sterile jars with the prepared jam and seal.
Homemade raspberry jam without sugar
Sort through the berries, rinse carefully with water, dry, place in sterilized jars and cover with lids. Then place the jars of raspberries in a large container of water, bring to a boil and boil the jars for 10 minutes. Then remove the jars, seal them tightly with lids and cool under a blanket.
Raspberry jam “Useful”(without cooking)
Ingredients:
2 cans of raspberries, 2 cans of sugar.
Preparation:
Grind the sorted raspberries with sugar in an enamel pan. Sterilize 0.5 liter jars over steam, let them cool, then add the raspberries, grated with sugar, into them. Boil the plastic lids for 30 seconds and immediately place them on the jars. Store the finished jam in the refrigerator.
Raspberry jam without cooking
Ingredients:
500 g raspberries, 600 g sugar, 6 tbsp. vodka, aspirin - for powder.
Preparation:
Lightly sprinkle the raspberries with vodka to remove any bugs from the berries. Then beat the berries with sugar with a mixer for 10 minutes, gradually adding 6 tbsp. vodka. Transfer the finished jam into sterilized jars, preferably with screw-on lids, crush an aspirin tablet and lightly sprinkle the jam in the jar with this powder to prevent the fermentation process. Place a piece of parchment under the lid, seal the jar and store in the refrigerator.
Raspberry jam “five minutes”
For raspberries, as for strawberries, there is also a recipe called “five-minute”. The beauty of this jam is that minor heat treatment of the berries allows you to better preserve salicylic and folic acid, potassium, copper, iron and vitamins B and C. So, the proportion required by the recipe: For 1 kg of sugar there should be 1 kg of raspberries. The raspberries sprinkled with sugar are left for 4-5 hours. All juice formed during this time is drained and boiled for 10 minutes. The result is syrup. You should pour the berries into it, then bring the jam to a boil over low heat and simmer for exactly 5 minutes. This jam will retain its beneficial properties for a year.
Raspberry jam
The cooking process itself does not take much time when preparing jam according to this recipe. You should use 1.5 sugar per kilogram of raspberries.. Place the berries in the container in which they will be cooked, cover them with sugar and leave in the refrigerator for 10 hours. Then bring the jam to a boil and simmer for 15 minutes. The jam is ready.
Grated raspberry jam
When cooking this jam, the berries will not retain their shape, but it will be simple and tasty. A kilogram of raspberries should be filled with 200 ml of water. Then boil for 3 minutes. Rub the uncooled mass through a sieve, add 400 grams of sugar and boil again. Almost everything. Although, when the jam is already put into jars, it will need to be sterilized for 15 minutes. And only after that roll it up.
Bulgarian raspberry jam(recipe 2)
And in Bulgaria, raspberry jam is cooked a little differently. Two kilograms of sugar should be poured into the prepared basin. Then add a kilogram of raspberries and pour in 4 cups of water. Next, cook the jam until completely cooked in one go. Select low heat for cooking. But you still need to periodically remove the jam from the heat and carefully stir in a circular motion. When cooking comes to an end, you can add 2 teaspoons of citric acid. All!
The readiness of raspberry jam is checked by dropping a drop on a saucer: if the syrup has not spread, the jam is already ready.
The jam will be aromatic and will cook quickly if you cook no more than 2 kilograms of raspberries at a time.
Redcurrant juice will add additional flavor to the jam if you replace the water with it. By the way, this version of jam will never be candied. This jam will become thicker, but will not be cloying.
The level of jam in jars should be 5 millimeters below the neck.
Food of the gods. Secrets of the berries: Raspberry, Strawberries, Blueberries, Cranberries, etc.
sources
http://zhenskoe-mnenie.ru/
http://kedem.ru/
Raspberry jam has always been considered more than just a delicacy or an addition to pies and sweet dishes. It is also a well-known folk remedy for the treatment of colds. There are many different ways to make tasty and healthy raspberry jam, but they are all simple and do not require many ingredients, the main ones being berries and sugar.
To make your jam really tasty and aromatic, you will have to spend time on it - it’s not a very quick process, but the result will definitely please you.
For any raspberry jam you will need fresh raw materials, ideally freshly harvested. Raspberries are a very tender berry and, after lying down, they quickly yield juice and lose their properties.
For the simplest classic recipe, you only need sugar and raspberries in equal proportions, that is, for a kilogram of berries you also need a kilogram of sugar.
- The berries need to be thoroughly cleaned of leaves and dirt, rinsed and only then begin cooking. Place the fruits in a saucepan, add half the measure of sugar and set the dish aside for 2 or 3 hours. During this time, the berry will give juice.
- Next, you need to place the pan on the stove and turn on the heat. As soon as the jam boils, remove it from the heat and leave to brew. It's better to let him rest all night.
- The next morning, you need to put the pot of jam back on the fire, let it boil and remove it from the stove again. Then you should immediately add the second half of the sugar, mix everything well until the grains dissolve and pour the jam into jars.
Confiture prepared according to this recipe is not only tasty, but also healthy. Thanks to this method of heat treatment, the maximum benefits of raspberry jam are preserved, since it is not exposed to prolonged exposure to high temperatures. A short boil is only needed to dissolve the sugar and better preserve the jam in winter.
Quick recipe “Five minutes”
“Pyatiminutka” is the name given to jam... which takes only 5 minutes to cook! This recipe is suitable for preparing dessert at the height of the summer season, when in a summer cottage you don’t want to spend a lot of time at the stove. In addition, this recipe will preserve the maximum benefits in the berry.
To execute it, take:
- kilogram of raspberries;
- 0.5 kilograms of sugar.
If you have more or less raspberries, calculate the required amount of granulated sugar in proportion.
It is best to cook jam in an enamel bowl - a saucepan or basin.
- Pour clean berries into the pan in small layers, sprinkling with sugar. Let the fruits sit for a couple of hours until they release their juice.
- Turn the stove on to low heat and place the pan on it. The berry should be heated slowly so that as much juice as possible flows out of it.
- Stirring, let the jam boil and cook for 5 minutes. Mix everything carefully so as not to crush the berries. During the cooking process, foam will form; it needs to be skimmed off, but don’t throw it away - try it, it’s a separate delicacy.
Pour the hot jam into sterilized jars, roll up the lids and place the containers upside down, lids down. Wrap your sweet treasure in a blanket or blanket - it should cool down gradually. When the jars have cooled completely, store them in a cool place.
Grated raspberries without cooking
An even simpler recipe for preparing raspberries for the winter is to simply grind them with sugar. This option is not exactly jam, since the berries are not heat-treated, however, it is the healthiest, since the fruits retain all their vitamins.
In order for such jam to be stored well without cooking, it requires a preservative, that is, sugar. Therefore, in this recipe there should be 2 times more of it than berries. That is, for 1 kilogram of raspberries, take 2 kilograms of granulated sugar.
First prepare the berries. Some believe that raspberries should not be washed, while others, on the contrary, carefully process them before cooking.
If you want to make sure the berries are clean, follow this algorithm:
- Remove the leaves from it, remove the spoiled ones, and then dissolve a tablespoon of salt in water.
- Place the berries in this solution and let them stand for 10 minutes.
- If there were insects in the raspberries, they will float up.
- After this, rinse the berries in several waters to remove the salt and start making jam.
And this process is very simple:
- Pour the berries and sugar into an enamel bowl and refrigerate for 3 hours.
- Next you need to grind the raspberries and sugar. You can do this with a blender, but if the berries come into contact with metal, it may oxidize. Therefore, we do as our grandmothers and mothers did - grind the berries with sugar with a wooden spoon.
- The jars need to be prepared - washed well and burned in the oven or doused with boiling water. All that remains is to simply place the pureed berries in them and sprinkle a spoonful of sugar on top in an even layer. This sugar “lid” protects the jam from mold.
Such berries are not rolled up; the jars are covered with nylon lids and stored in the cold. You can not only eat these raspberries as an independent dessert, but also make tea with them and use them as a filling for pies. Also use this raspberry jam during pregnancy and during the cold season to prevent acute respiratory viral infections and acute respiratory infections.
Berry jelly for the winter
In addition to a large amount of vitamin C, raspberries also contain a lot of pectin. It is due to this that it will be possible to turn jam into jelly.
To prepare, take:
- 1 kilogram of raspberries;
- 1 cup of sugar;
- 200 ml water;
- 2 grams of citric acid.
Of course, without adding other gelling agents, the dessert will not be as stable as traditional jelly, but it will still be very tasty and unusual.
- Place the washed and peeled berries in a saucepan and crush with a rolling pin or a special pestle. Use only wooden or plastic utensils and enamel dishes!
- Next, the ground raspberries are diluted with water and placed on the stove. Bring the mixture to a boil and cook for 10 minutes on low heat. After 10 minutes, turn off the heat and let the aromatic composition cool.
- Then the future jelly needs to be rid of seeds; to do this, it should be rubbed through a sieve.
- Afterwards, you will need to return the pureed mass to the pan, add sugar and, stirring, bring to a boil.
- You need to boil the jelly for 40 minutes over medium heat, stirring it constantly and skimming off the foam. At the very end, add citric acid, mix everything again and remove from heat.
The jelly needs to be poured into prepared jars, closed with lids and stored.
Raspberry jam with agar-agar
Agar-agar is a special product, similar in properties to gelatin, which is made from seaweed and is widely used in confectionery.
For this jam you will need:
- 1 kilogram of raspberries;
- 750 grams of sugar;
- 1 lemon;
- half a teaspoon of agar-agar powder.
For jam, agar-agar is useful because it allows you to prepare a stable, thick jelly. It is easier to achieve the desired consistency with it than without gelling agents, using only natural raspberry pectin.
- Transfer the berries with sugar to a bowl for making jam and crush the berries with a masher.
- Place the pan on the stove, bring the mixture to a boil, reduce the heat and cook the jam for several minutes.
- After this, add lemon juice and agar-agar to the pan and keep the mixture on the fire for a minute so that the gelling agent dissolves into the jam.
Pour the hot mixture into jars and roll up. If you store the jam in the refrigerator, then let it cool first, but you can put it in the cellar while it’s hot.
Raspberry jam in a slow cooker
Due to the fact that the multicooker perfectly maintains any temperature and food does not burn in it as quickly as on the stove, cooking jam in it is a pleasure. You can also add other ingredients to the raspberries, such as some strawberries or rhubarb.
For raspberry jam with rhubarb take:
- 300 grams of raspberries;
- 1 kilogram of peeled rhubarb;
- 750 grams of sugar.
How to cook raspberry jam in a slow cooker:
- First, you need to cut the rhubarb into pieces, cover it with sugar and leave it overnight so that it gives juice.
- The next morning, pour the juice into the multicooker bowl, select the “Cooking” or “Stew” mode and let the juice boil for about 7 minutes.
- Next, you need to transfer the rhubarb and washed raspberries into the bowl, mix them with the syrup and bring to a boil. Boil for 5 minutes, stirring constantly.
After this time, the jam should become thick - this means it is ready. Pour it into jars and screw on the lids.
To make this jam, you will need berries and sugar in a 1 to 1 ratio, as well as 200 ml of water for every kilogram of raspberries.
- Pour cold water into a saucepan, boil and add sugar.
- Using a wooden spatula, stir the syrup until the sweet crystals are completely dissolved.
- Let the syrup boil again and add the berries to it.
- Stir and wait until it boils again, and then cook the confiture for 15 - 20 minutes.
To check if the jam is ready, place a drop on a plate. The finished product will thicken in just a few seconds.
Pour the delicacy into sterilized jars and roll up the lids.
The benefits of raspberry jam for the body
We all know about the benefits of raspberry jam for colds. It was not for nothing that our mothers and grandmothers opened the jar as soon as they noticed the first signs of this disease.
- Thanks to the high concentration of vitamin C and the presence of phytoncides, raspberries perfectly fight microbes and speed up metabolism in the body.
- By the way, phytoncides are also called natural antibiotics and they are what give the berries their aroma.
- Also, substances that are close in nature to acetylsalicylic acid help in the fight against temperature. They thin the blood and help resist strokes.
- In addition, raspberry jam is rich in ellagic acid, which prevents the division of cancer cells and neutralizes carcinogens.
- In addition, raspberry jam contains vitamins A, PP, group B and beta-carotene.
However, all these substances are preserved only in properly prepared jam, and better in one that is subjected to minimal heat treatment. It is also worth remembering that this is a real sugar bomb - the calorie content of raspberry jam is 273 kilocalories for every hundred grams. This means that it should be consumed in moderation.
Raspberries are known for their beneficial properties, which include diaphoretic and antipyretic, antiseptic and immunity enhancing. A thrifty housewife always prepares at least a few jars of raspberry jam for future use. You can eat this delicacy not only when you have a cold. Children enjoy drinking it with tea and spreading it on bread. Raspberry jam can also serve as an addition to other desserts: ice cream, cake. You can make this dessert using several recipes, each of which is good in its own way.
Raspberry jam: benefits and harm
The berry contains:
- vitamins of groups A, B, C, PP and E;
- amino acids;
- fiber;
- various dietary fibers and other beneficial elements.
Even after heat treatment, raspberries remain healthy. Jam made from its berries retains most of the active substances. However, the product cannot be called dietary.
100 g of jam contains:
- proteins - 0.6 g;
- fats - 0.2 g;
- carbohydrates - 70.4 g;
- dietary fiber - 2 g;
- water - 26 g;
- ash - 0.3 g.
Calorie content: 273 kcal.
Due to its high content of nutrients, raspberry jam is a good source of vitamins and microelements. This is especially important in winter and early spring, when the body suffers from a lack of them.
- Helps in the fight against colds. It is a diaphoretic, which relieves fever, relieves cough and runny nose.
- Vitamin C strengthens the immune system.
- Prolongs skin youth. Vitamins maintain skin tone and elasticity, eliminate age spots.
- Accelerates blood circulation and helps with anemia.
- The dietary fiber contained in raspberries improves the functioning of the gastrointestinal tract.
- Accelerates metabolism, thereby promoting weight loss.
- Fresh berries and raspberry jam are used to prevent cancer.
Like any berry product, this jam can be harmful if used incorrectly or if you eat too much.
- Active substances that persist even after heat treatment can cause an allergic reaction.
- Pregnant women should use it with caution. A large amount of raspberry sweetness eaten can lead to premature birth or miscarriage. You need to be especially careful in the later stages, as it can increase uterine contractions.
- Breastfeeding women should also refrain from this delicacy, because... raspberries are a strong allergen.
- People suffering from kidney disease, joint disease, or high blood sugar should not rely on this berry.
Subtleties of cooking
To obtain a tasty and healthy raspberry preparation, you need to know and take into account several important points.
- It is advisable to pick raspberries in sunny, dry weather. At this time the berry is sweeter. If harvested after rain or on a cloudy day, the fruit will be watery and almost tasteless.
- For jam, you can use ripe or slightly unripe berries if you want to keep them whole in the dessert, but not bruised or spoiled. Fruits that are still completely green and hard are also not suitable.
- When picking raspberries, they are placed in low and wide boxes or other similar containers. If you lay the berries in a large layer, the upper fruits will crush the lower ones, they will release juice and lose their shape.
- Raspberries should be washed carefully by rinsing them in the shower or dipping them in a container of clean water in a colander. Some housewives believe that it is not necessary to wash this berry, and it is completely in vain. Dust falls on it and chemicals get in, which are used to spray garden plants to protect them from pests and diseases. Therefore, water procedures are necessary even for this fragile berry.
- Raspberries are often inhabited by small bugs. To get rid of them, the berries need to be soaked for 5-10 minutes in a salty solution, then rinsed, after removing the insect larvae that have floated to the surface. The saline solution is prepared at the rate of 10-20 g of salt per 1 liter of water.
- After the raspberries are washed, they must be cleared of sepals and dried. The berry will dry faster if it is poured onto a towel made of material that absorbs moisture well.
- Raspberry fruits contain multiple drupes. Some people don’t like jam from this berry only because the small seeds get stuck in their teeth. If your family has such picky eaters, you should choose a recipe that calls for rubbing the fruits through a sieve. Then you will get a jam that resembles thick syrup or jam. There will certainly be a use for such a delicacy.
- Raspberries contain a moderate amount of pectin, so the jam from them is not too thick. If you want to get a dessert with a denser consistency, you have to add a lot of sugar or use thickeners (agar-agar, pectin, gelatin). Including apples or currants in the dessert also allows you to get a thicker jam, since these fruits contain a significant amount of pectin.
- Jars for raspberry jam must not only be washed well, but also sterilized. The lids for it are also sterilized by boiling for this purpose. If the dessert will be stored in the refrigerator, you can use any lids, including plastic ones. To store jam indoors, it is better to cover it with metal lids to ensure an airtight seal.
- The shorter the time of heat treatment of berries when making jam, the more benefits they retain, but the more demanding the preparation is in terms of storage conditions. Raw jam can only be stored in the refrigerator. “Pyatiminutka” and similar delicacies, which take no more than 10 minutes to cook, are stored in cool rooms: an unheated pantry, basement, cellar. Desserts that have been cooked for more than 10 minutes usually stand up well at room temperature.
- The shelf life of raspberry jam is a year, although in practice it costs well for 2 years. In order not to expire the product, stick labels on the jars with the date of manufacture and the name of the recipe.
There are different ways to make raspberry jam. In order to avoid mistakes and get the expected result, you must follow the recommendations that accompany a specific recipe.
A simple recipe for raspberry jam
Composition (per 1.5 l):
- raspberries – 1 kg;
- sugar – 1.2 kg.
Cooking method:
- Sort through the raspberries, removing any unripe or spoiled berries.
- Place the berries in a colander and dip it several times in a bucket filled with clean water.
- Place the berries on a towel to help them dry faster.
- Place the dried berries in the container in which you will cook the jam. Usually a basin is used for this. It is advisable not to use aluminum cookware, as this material reacts with the acids contained in the berries, forming substances harmful to the body.
- Sprinkle the berries with sugar.
- Cover the bowl with a thin cloth or gauze to protect the berries from insects. Leave in a cool place for several hours, maybe even overnight. During this time, the berry will give a lot of juice, in which the sugar will dissolve completely or almost completely.
- Place the bowl of raspberries on the stove. Heat it by stirring the contents with a wooden spatula until it boils. Cook for 5 minutes, skimming off the foam and placing in a vase. The foam from the raspberry jam can be served later with tea, it is very tasty.
- Reduce heat and continue cooking the dessert for 15-30 minutes until it reaches what you think is the optimal consistency.
- Wash and sterilize the jars, boil the lids that go with them.
- Fill the jars with hot jam, close tightly and leave to cool.
After cooling, jars of raspberry jam prepared according to this simple recipe can be stored in the pantry or any other place where you are used to storing such supplies.
Thick raspberry jam
Composition (per 3 l):
- raspberries – 2 kg;
- sugar – 2 kg;
- pectin – 10 g.
Cooking method:
- Sort, wash and dry the raspberries, place them in a bowl or other container that you use to make jam.
- Cover the berries with sugar and crush them with a masher.
- Cover the container with the dessert with a thin cloth and leave for an hour.
- Place the bowl with raspberries on low heat and heat, stirring, until the dessert boils.
- Cook for 5 minutes, skimming off any foam.
- Sprinkle the jam with pectin and stir. Cook the treat for another 3 minutes and remove from heat.
- Place the jam in prepared jars, seal them tightly and, after cooling, store them in a cool room.
The jam prepared according to this recipe resembles jam; it can be used to make sweet sandwiches and various desserts.
Raspberry jam with whole berries
Composition (per 3 l):
- raspberries – 2 kg;
- sugar – 2 kg;
- lemon – 0.25 pcs.
Cooking method:
- Prepare the raspberries by sorting them, washing them and drying them.
- Place the berries in a bowl and add a kilogram of sugar. Shake the bowl to mix the raspberries and sugar without crushing them.
- Cover the basin with a cloth and wait several hours until the raspberries release juice in which the sugar will dissolve.
- Over medium heat, bring the jam to a boil and cook for 2-3 minutes, skimming off the foam. Leave for 5-6 hours for the jam to cool.
- Add half the remaining sugar, bring the jam to a boil again and cook for 2-3 minutes over medium heat.
- Wait for the treat to cool down again. Add the remaining sugar and juice squeezed from a quarter of a lemon. Boil again for 2-3 minutes, skimming off any foam.
- Place the jam in sterilized jars and seal tightly.
Jam with whole berries looks appetizing, reminiscent of confiture. It should be stored in a cool place.
“Five-minute” raspberry
Composition (per 1.5 l):
- raspberries – 1 kg;
- sugar – 1 kg.
Cooking method:
- Prepare the berry, place it in a saucepan or basin where you will make jam from it.
- Sprinkle the berries with sugar and shake the food container several times to mix.
- Cover the container with raspberries with a cloth and leave for several hours to release the juice.
- Place the container with the future jam over medium heat, bring the berry mass to a boil and cook for 5 minutes, skimming off the foam.
- Immediately pour the jam into sterilized jars and close them with metal or nylon lids.
Pyatiminutka jam is best stored in the refrigerator. If there is not enough space in it, you can put it in a cold cellar, but dessert can remain in it for no more than 6 months.
Raspberry jam in sugar syrup
Composition (per 1.5 l):
- raspberries – 1 kg;
- sugar – 1 kg;
- water – 0.2 l;
- lemon – 0.25 pcs.
Cooking method:
- Wash the raspberries and let them dry.
- Mix sugar with water. Heat this mixture over low heat, stirring with a spatula, until the sugar is completely dissolved.
- Add juice squeezed from a quarter of a lemon to the syrup. Mix well, remove from heat.
- Pour the syrup over the prepared berries. Cover the container with them with a cloth.
- Wait for the syrup to cool. During this time, the raspberries will release juice, which is mixed with syrup.
- Heat the sweet mixture over medium heat and boil it for 5 minutes, removing the foam.
- Place the dessert in prepared jars and seal them.
This option for making raspberry jam has a number of advantages. The berries in the dessert remain intact, making it look very appetizing. A short cooking time of berries allows you to preserve a significant part of their beneficial properties. Long-term soaking of the berries in hot syrup allows you to store the jam outside the refrigerator, in any room that is not too hot.
Raspberry jam with citric acid
Composition (per 1.5 l):
- raspberries – 1 kg;
- sugar – 1 kg;
- citric acid – 10 g;
- gelatin – 3 g;
- water – 0.2 l.
Cooking method:
- Pour 50 ml of cool boiled water and dissolve gelatin in it.
- Pour the remaining water over the raspberries, add sugar and citric acid into the container with it. Stir the ingredients and heat over low heat. Cook for 20-30 minutes.
- Strain the mixture through a sieve to remove the drupes.
- Heat the raspberry syrup, pour gelatin into it. After a minute, remove the container with the treat from the heat and place it in the prepared jars.
- Seal the jars tightly.
After cooling, the jars of the delicious dessert prepared according to this recipe can be stored in the pantry or kitchen cabinet; this jam stands well even at room temperature.
Jam made from raspberries in a slow cooker
Composition (per 2 l):
- raspberries – 1.5 kg;
- sugar – 1.5 kg;
- water – 0.25 l.
Cooking method:
- Pour the prepared berries into the multicooker bowl and fill with water.
- Turn on the unit by activating the “Extinguishing” program. Set the timer for half an hour.
- When the program ends, add sugar. Continue cooking the dessert in the same mode for another 15 minutes.
- Place the jam in sterilized jars and seal them.
When preparing jam using a multicooker, you don’t have to worry about it burning. There is no need to stir it during cooking.
Composition (per 2 l):
- raspberries – 1.5 kg;
- oranges – 0.5 kg;
- sugar – 1 kg.
Cooking method:
- Peel the oranges and separate them into slices. Remove white films and seeds.
- Place the peeled orange slices in a blender container and grind.
- Blend the prepared raspberries with a blender and mix them with the orange mixture.
- Add sugar and stir.
- Over low heat, bring the resulting mixture to a boil, cook for 5 minutes. Remove the mixture from the heat for 15 minutes, then cook it again for 5 minutes. Repeat this manipulation 2 more times.
All that remains is to place the fragrant dessert in prepared jars, roll them up and put them away for storage in the pantry or other room where you have similar preparations.
Raspberry jam is one of the most beloved delicacies by many. It is not only tasty, but also healthy. You can make it using several recipes, each of which has its own advantages.
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