Raspberry jam. Raspberry jam: the best recipes and cooking tips How to cook raspberry jam for the winter

Good afternoon, dear readers, many of us have known since childhood that raspberry jam is not only tasty, but also very healthy. I remember my mother always treated me with tea with raspberry jam when I had a cold. I think many people have raspberry jam in jars at home. Because it is not only tasty, but also very healthy. It can be used not only to treat colds, but also as a prevention of these diseases.

Raspberry jam is so rich in vitamins and healthy acids that no one has yet surpassed it in terms of usefulness. Well, judge for yourself, raspberry jam contains natural salicylic acid, citric, malic, and tartaric. So raspberries are rightfully considered the best way to reduce fever for colds.

Agree that the smell and aroma of raspberries is difficult to confuse with something else. Let's talk about the benefits of raspberry jam. Raspberries contain substances that promote increased sweating, which helps reduce high fever. And stabilize the functioning of the sick body. There are so many useful things in raspberries that even after heat treatment, the beneficial properties remain in huge quantities.

Of course, with such a huge potential, raspberries are not only useful for colds. It can provide good prevention of oncology, thins the blood, helps the body's cells fight aging, and removes toxins from the body.

But despite its advantages, raspberry jam has its disadvantages. There are not many of them, but they exist. For example, raspberries can cause an allergic reaction in people prone to allergies to berries, as well as in young mothers who are breastfeeding their babies.

Raspberries have a high calorie content, so if you decide to go on a diet, it is better to avoid jam or fresh raspberries, and raspberries are also not recommended for diabetes.

Well, now after a short lecture on the benefits of raspberries, it’s time to move on to how you can prepare raspberry jam. There are several options for making raspberry jam for the winter.

Five-minute raspberry jam

This recipe will help you quickly prepare raspberry jam with virtually no extra hassles.

INGREDIENTS:

• Raspberries 1 kg.
• Granulated sugar 1 kg.

COOKING PROCESS:

The very first thing we will do in all recipes for raspberry jam, and not only with raspberry jam, with almost all berries and fruits, we will do the same thing. This, of course, is carefully sorting out the product and preparing it for heat treatment.

☑ Raspberries need to be sorted with extreme caution since the berry is very tender and there is no need to mash or crush it again.

☑ While sorting through, we remove spoiled berries, since even one spoiled berry can ruin the whole picture.All possible bugs and spiders often settle on the berries; they also love raspberries very much, and our task is to completely get rid of them.

When my grandmother began to see poorly, she sorted raspberries like this. She took all the collected raspberries, filled them with warm water, threw a tablespoon of salt onto a liter of water and kept the raspberries in this solution for about 10 minutes. During this time, all living creatures die and float to the surface. All that was left was to carefully drain the top layer of water and it was done. True, then the raspberries need to be washed several times in order to wash off the saline solution from them.

Now the berry is completely ready to make raspberry jam from it.

☑ I will transfer the sorted product into a saucepan and add sugar. And I’ll crush the berries with a wooden or plastic masher, which will allow the raspberry flavor to be better revealed.

☑ Let the raspberries soak in sugar for 5-6 hours. It’s good to do this in the morning, fall asleep in the evening and cook, or in the evening, fall asleep in the morning and cook.

☑ As time passed, the sugar dissolved and the raspberries gave a lot of juice. You can cook it.

☑ I put the saucepan on the fire and start cooking the jam.

☑ Bring to a boil and reduce heat.

☑ Cook for 5-10 minutes, stirring constantly and turn off the heat.

☑ I put raspberry jam into sterilized jars and close the jars with sterilized lids.

☑I will turn the jars upside down, wrap the jars and keep them like that until they cool completely.

☑ In a day I’ll turn it over and watch for a couple more days, if the lids don’t swell, I’ll move the jars of raspberry jam to the pantry.

Raspberry jam quick recipe

There is another recipe for how to quickly make raspberry jam. This recipe allows you to keep the berries intact.We also take the same proportions of raspberries and sugar.

INGREDIENTS:

• raspberries 1 kg.
• granulated sugar 1 kg.

COOKING PROCESS:

It is clear that if you have more raspberries, then there will be correspondingly more sugar, but there is one condition: no more than 2 kg of sugar. If you have 4 kg of raspberries, divide the jam into two bowls since a large amount of sugar should not be used in one bowl. Honestly, I don’t know exactly why this is so, but my grandmother always did it this way and taught me this way, so I am passing on my experience to you.

☑ I put some raspberries in a bowl and sprinkle some sugar. Then add a little more berries to the sugar and then add more sugar, basically layering the ingredients. In this recipe we will not crush raspberries as our goal is to keep the berries intact.

☑ Leave the raspberries in the sugar for 5-6 hours. During this time, the sugar should dissolve a little and the raspberries should release juice.

☑ Place the bowl on low heat and begin to cook the jam, constantly stirring it gently. It is important to prevent the sugar from burning. Otherwise, the jam will taste like burnt sugar. We also try not to damage the berries when stirring. Of course, some of them will warm up, but the main part will survive.

☑ Keep the jam on low heat until the sugar dissolves. As soon as the sugar has dissolved, feel free to turn up the heat and bring the jam to a boil. Cook for 5-10 minutes and turn off the heat.

☑ Well, the rest is a familiar story. Carefully transfer the jam into sterilized jars, cover with lids, and screw on the lids. We monitor the behavior of the lids for 2-3 days; if everything is in order, you can transfer the jam to the pantry.

If the lid is swollen, open the jar, boil the jam and put it back into the jar. But it’s better to leave this jam in the refrigerator and quickly use it after preparing it.

Recipe for making jam without sugar

This recipe is for those who want to preserve the berry flavor in the jam with natural precision without adding any additional ingredients to the raspberry jam. Jam made without the use of sugar will retain the original taste and aroma of raspberries.

INGREDIENTS:

• Raspberries.

COOKING PROCESS:

☑ The berries should be carefully sorted before cooking. In this recipe, it is worth paying special attention to this process since the jam is prepared without sugar, which means there is no protection, so we sort through the raspberries with passion. So that spoiled berries do not get into the jam.

☑ Transfer the prepared berries into a glass jar. It is advisable to take a jar of at least 3 liters, since during the jam process, and we will cook it, the raspberries will boil down anyway.

☑ And so we put the jar of berries in the pan, at the bottom of the pan we put gauze folded in 3-4 layers. Pour water up to the hanger of the jar and turn on the heat.

☑ Bring water to a boil. Once the water begins to boil actively, reduce the heat. Bring water to a moderate boil and cook raspberries for about an hour.

☑ During the cooking process, you can add berries if desired. Cook for an hour until the thickness you want, but not less than an hour.

☑ As soon as the jam has reached the desired consistency, transfer it to sterilized jars and seal the lids.

☑ Cover the raspberry jam with something warm and let it cool completely. Then transfer the jars to the pantry and store for the time being.

Raspberry jam with mint lemon and basil

Oh yes this recipe is very rare. The set of ingredients is far from standard, but the taste of such jam will appeal to everyone. It’s not for nothing that the recipe is often called magic jam. Yes, you’ll have to do some magic with this recipe.Mint 3-5 leaves.

Basil 3-4 leaves.

Water 100-120 grams.

COOKING PROCESS:

☑ First of all, we sort out the raspberries and put them in a bowl with a thick bottom.

☑ Sprinkle raspberries with sugar and add water. Leave the raspberries in the sugar for 6 hours.

After the allotted time, you will see that the raspberries are almost completely covered with their own juice. This indicates that the sugar has begun to act and this is very good.

☑ Place the vessel on low heat and bring the jam to a boil. Don't forget to stir the jam periodically so that it doesn't burn.

☑ Cook for 10-15 minutes and turn off the heat completely. Leave the jam on the stove until it cools completely and transfer it to the refrigerator. It is very convenient to boil the jam in the morning and leave it until the evening.

☑ In the evening, take half a lemon and remove the zest from it. Remove the zest carefully so as not to capture the white part. We only need the top part of the zest.

☑ Wash the mint and basil leaves well and dry with a paper towel.

☑ Now take a small piece of gauze and wrap the zest of mint and basil leaves in a small knot of gauze. It is important to make the ends of the knot long so that you can easily remove the knot from the pan with a swan.

It is also important that the ingredients from the bundle do not fall out into the jam itself. Because they shouldn't be there.

☑ Put the pan with jam on the fire, lower the bundle of herbs into the jam and cook the jam for 20 minutes. Then we take out the bundle of herbs and put it on a plate.

☑ Pour the jam into prepared jars and twist.

That's all you need to do to prepare raspberry jam with lemon, basil and mint. Perhaps this recipe will become your favorite.

Raspberry jam recipe video

Bon appetit.

Raspberries are a delicious berry of a beautiful raspberry color, with a delicate velvety skin and very tasty and aromatic pulp. But this berry is not only famous for its sweetness; raspberry jam is simply an indispensable remedy against colds and flu, primarily for children and pregnant women. Therefore, it is very important to prepare more raspberry jam for the winter. And even if it is not needed for medicinal purposes, raspberry is perfect for tea, for cakes and various desserts.

Ingredients:

(yield 2-2.5 liters of jam)

• 2kg. raspberries
• 2.5 kg. Sahara
• 1/4 lemon

• So, how to make raspberry jam. Despite the fact that raspberries are a very delicate berry, making jam from them is quite simple. And the best thing is, no matter what recipe you choose, raspberries do not lose their healing properties.
• Naturally, the most delicious raspberries are, of course, homemade. If we buy raspberries at the market, we choose berries that are ripe, but not overripe. We pay attention to freshness; raspberries should not be wet or bruised.
• We sort the berries, remove the stalks. Homemade raspberries are usually not washed; purchased ones are washed carefully under running water and then left for half an hour to drain.

Raspberry jam recipe

• Place the berries in an enamel bowl; it is most convenient to use an enamel bowl for jam. Cover the raspberries with sugar and leave in a cool place overnight. If it is very hot, it is better to put the raspberries in the refrigerator.
• About six to seven hours later, when the raspberries have released enough juice, put the bowl with the juice and raspberries on the fire. Bring to a boil over fairly high heat. When the syrup boils, reduce the heat to low. Be sure to skim off any foam that rises with a wooden spoon.
• Cook raspberry jam for 20-30 minutes. If necessary, stir with a wooden spatula. Depending on the cooking time, you get thinner or thicker jam. Where the line is when it’s time to turn off the fire depends entirely on what you want to get in the end.
• Five minutes before the end of cooking, add the juice of a quarter of a lemon to the jam.
• Leave the finished jam to cool. It is advisable to speed up the cooling process; to do this, place the bowl of jam in a vessel with cold water.
• Place the cooled jam into sterile jars, close the lids and store in the refrigerator.

Raspberry jam with whole berries

• As in the previous case, sprinkle the cleaned and washed raspberries with sugar and put them in a cool place overnight.
• The next day, carefully pour off the released raspberry juice. Bring the juice to a boil.
• Pour the prepared syrup over the raspberries and then put them on the fire. Cook raspberries in syrup for 20 minutes over low heat. Be sure to skim off any foam that rises with a wooden spoon.
• To ensure that the berries are intact, do not stir the jam, but shake it in a circular motion from time to time. Don't forget to add lemon juice.
• Quickly cool the finished jam in a bowl of cold water, and then put the cooled jam into sterile jars. Store raspberry jam in the refrigerator.

Seedless raspberry jam

• To make seedless raspberry jam, first heat the raspberries over a fire, and then pass the berries through a fine sieve.
• We weigh the raspberry pulp and, depending on the weight, add the required amount of sugar. We proceed on the basis of 1 kg. raspberries 900 gr. Sahara.
• Bring the raspberry pulp and sugar to a boil, be sure to skim off the foam.
• Cook the jam for 15 minutes, stirring from time to time with a wooden spoon.
• To check whether the jam is cooked or not, we perform a simple test: drop one drop of jam onto a cold plate. If the drop immediately froze and did not spread over the plate, then the raspberry jam is ready.
• Pour the jam into sterile jars, close and place the lid down until it cools completely.

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.

I think every home tries to stock up on raspberry jam for the winter. It helps with colds in winter and contains many useful substances.
Did you know that raspberries contain salicylic, citric, malic and tartaric acids. Therefore, it is used as an anti-inflammatory and antipyretic agent. As children, we often arrived damp and soaking wet from walks. Then my mother changed us into dry clothes and gave us tea with raspberry jam. And then she made me wrap myself in a blanket and sweat a lot. And it often happened that the disease went away without even starting.

Raspberries are a storehouse of vitamins. It contains vitamins B, A, C, E. It also contains a lot of microelements potassium, calcium, and iron. Therefore, you definitely need to stock up on raspberry jam. There is never too much of it. Plus, it's easier than ever to do it. And as you will learn from this article. There are many ways to prepare this wonderful preparation, let’s look at the most delicious of them:

• Five-minute raspberry
• Raspberry jam with whole berries, regular cooking
• Raspberry jam with gelatin
• Raspberries with sugar without cooking

Before preparing jam, the berries must be sorted from leaves and bugs. Raspberries are often inhabited by various bugs and spiders. There is a little secret on how to get rid of them. Mix 1 tablespoon of salt in 1 liter of water. Place the berries in a colander or sieve. Immerse the dishes in the salt solution for 5 minutes. And all our insects will end up on the surface. After this, the raspberries need to be washed thoroughly. Let it sit in a colander for 10 minutes to drain off excess water.

Five-minute raspberry jam (thick)

One of the most popular recipes. Due to quick cooking, many useful substances are retained in the berries.

Ingredients and proportions:

• Raspberries 1.5 kg
• Sugar 1.5 kg

We take sugar and berries in equal proportions. Therefore, the number of kilograms may vary at your discretion.

Step-by-step recipe for making 5-minute raspberries:

1. The berries need to be sorted from leaves and bugs. After this, the raspberries need to be washed thoroughly in salted water, as described above. Then rinse with plain water and drain in a colander. Let it sit in a colander for 10 minutes to drain off excess water.

2. Now we need to choose the container in which we will prepare our jam. The shape of the dishes should not be high and wide enough. The basin has this shape, so it is considered the best option for making jam. The dish pan was chosen. Now let's decide on its material. Cookware made of copper, stainless steel and brass is best suited for making jam.

3. Pour all the raspberries into a bowl. It must be mashed with a masher and covered with granulated sugar. Mix our ingredients carefully. Leave our delicacy for a couple of hours so that the sugar dissolves.

4. And at this time we will start sterilizing the jars. There are many ways: over steam, in the oven, in the microwave, etc. I sterilize in the microwave. The jars must be clean. Pour about 1.5 cm of water and put it in the microwave for 3 minutes at power 800-900.

5. Place the container with the future jam on the lowest heat. Stir constantly and bring to a boil. When jam is cooked, foam forms on its surface. Carefully remove it with a spoon. If this is not done, the jam may soon spoil. Let our jam simmer for 5 minutes.

6. Carefully package the jam into our sterilized jars and close the lid tightly. I use small jars for any jam. So that you don’t store it for a long time once you open the jar. Now our jars need to be turned over and allowed to cool.

Five-minute jam from whole raspberries

Amazing jam can be made from whole raspberries. This berry does not have a thick skin. Therefore, in order for the berries to remain intact, they must be boiled in syrup, which is obtained from raspberry juice and sugar when it sits.

Ingredients and proportions:

• Raspberries 1.5 kg
• Sugar 1.5 kg

Step-by-step procedure for preparing raspberry jam with whole berries:

1. Clean the berries from debris (leaves, bugs, larvae). Rinse them with water and place in a colander.
2. Pour half of the granulated sugar into the bowl in which the jam will be cooked.
3. Next, all the raspberries go into the basin.
4. Cover our raspberries with the remaining sugar.
5. Leave everything in the container for 5-6 hours. Let the raspberries give juice. I usually do this at night. And in the morning I finish what I started.
6. In the morning I start sterilizing the jars, and then start making the jam itself.
7. Light the smallest fire and place the container on the stove. Mix very carefully so as not to disturb the integrity of the berries.
8. Wait for the sugar to dissolve and turn up the heat a little. When the jam boils, cook for another 5 minutes. Don’t forget to stir gently and remove the foam from the jam.
9. Pour the finished jam into jars. Cover them carefully with a lid.

By the way, you can use less sugar, for example, as in this video recipe:

Raspberry jam with whole berries (regular cooking)

Another very tasty recipe. The berries remain intact when cooked. This makes it more beneficial and tasteful.

When you make jam from whole berries, do not take a lot of kilograms at once. 1.5-2 kilograms will be enough, otherwise the berries may crush each other.

Ingredients and proportions:

• Raspberries 1.5 kg
• Sugar 1.5 kg

We take products in a 1:1 ratio

Step-by-step recipe for making raspberry jam:

1. In this recipe it is better to use the best raspberries. That is, it must be clean, large, bought at the market from some grandmother or your own. Because in this recipe we will not wash it.
2. We will layer sugar and berries into the jam container until the ingredients are gone.
3. We need everything to brew for 5-6 hours. We do everything again at night. We put the dishes with future jam in the refrigerator.
4. Raspberries will give juice overnight. We need to drain it and bring it to a boil. Leave it on low heat for 10 minutes.
5. In the meantime, we will sterilize our jars
6. Add raspberries and cook in juice for about 20 minutes. There is no need to stir the berries in this recipe. Therefore, we set the fire to the smallest.
7. Pour our jam into dry and hot jars. You can wrap it in something warm and let it cool completely. I use an old cotton blanket. This is necessary in order to reduce the cooling time of the jam. Then it will turn out very beautiful and natural in color.

Raspberry jam with gelatin

This is a very interesting interpretation of raspberry jam. This recipe will appeal to lovers of jelly or jam. Because it is thick, it can be used as a filling for pies.

Ingredients:

• Raspberries 1 kg
• Sugar 1.5 kg
• Water 300 ml
• Citric acid about 10 grams
• Gelatin 5 grams

Step-by-step recipe for making jam with gelatin:

1. For this recipe, we start with gelatin. It needs to be diluted with warm water and allowed to swell. There are always instructions written on the bag.
2. We sterilize our jars in any way convenient for you.
3. Select large and not crushed berries. If the raspberries are clean, without dust, then you don’t have to wash them.
4. In a bowl, carefully mix the berries and granulated sugar. Next, fill our mass with water.
5. Place on the stove for half an hour. Cook over low heat, stirring so that the jam does not burn. To do this, use a plastic or wooden spoon. Metal can cause raspberries to oxidize.
6. Place gelatin and citric acid into a container. Cook for another 15 minutes.
7. Place the finished product into jars. Store in a cool, dark place.

Raspberries with sugar without cooking

Cooking raspberries in this way allows you to preserve all the original vitamins and microelements that are in it. After all, in this recipe it is not subjected to heat treatment. But there is also a small disadvantage to this method - there is more sugar than usual.

Ingredients and proportions:

• Raspberries 1.5 kg
• Sugar 3 kg

The amount of sugar used is 2 times more than raspberries.

Step-by-step cooking recipe:

1. For this recipe, not only selected raspberries are suitable, but also crushed berries. And so we clean the raspberries and turn them into porridge using a wooden masher.
2. Now add granulated sugar to the container. Mix everything very carefully. We need all the sugar to dissolve. In time it is 20-24 hours. Mix everything periodically with a wooden spoon.
3. When the sugar is completely dispersed in the total mass of jam, you can start making jars.
4. Place the prepared raspberry mixture into dry, hot jars, but not to the very top. Leave 1-1.5 cm empty and add granulated sugar. Screw the lid on tightly. You can use thick paper and string the old fashioned way. Store in the refrigerator.

In this topic, I described the methods and subtleties of making raspberry jam. I shared some secrets with you. I hope you, too, will find the “ideal” raspberry jam recipe for yourself. And you will delight yourself and your loved ones with this healthy delicacy.

Raspberry jam has excellent healing properties and great taste.

Everyone knows about the medicinal properties of raspberries. The charming taste of this berry is remembered by us since childhood.

Raspberries are rich in vital vitamins and nutrients, such as: vitamin C, A, E, B, PP, potassium, pectin, folic acid, fiber. All these vitamins are perfectly preserved even after heat treatment, so raspberries are ideal for making jam.

Raspberry jam has excellent healing properties and great taste. It has long been used as a cure for colds, flu and fever. Even today, housewives stock up on this delicious healing remedy for the winter. Raspberry jam will help you restore strength, improve immunity, reduce fever and improve appetite at any time of the year.

Raspberry jam: recipe

Making raspberry jam is quite simple. For this you will need raspberries and sugar. For every kilogram of raspberries, approximately 700 g of sugar is taken, but if the raspberries are unsweetened, the amount can be increased to 800 g.

1. First you need to sort out the raspberries, choosing the most beautiful and strong berries. And wrinkled, unripe or damaged ones should be removed.
2. Berries that have passed strict “face control” must be transferred to a colander and immersed in a bucket of water. You need to wash raspberries very carefully, as their berries are too delicate.
3. If you notice larvae on raspberries, immerse them in a saline solution (10 g of salt per 1 liter of water) and remove the floating larvae.
4. After this, the berries need to be transferred to an enamel pan and covered with sugar. It's best to do this in layers - a layer of raspberries, a layer of sugar, etc.
5. Now the pan needs to be left in a cool place for 3-5 hours so that the berries release juice. After the time has passed, put the pan on the fire and bring to a boil.
6. You need to cook the raspberry jam for about 30 minutes, during which time it will become thick and jelly-like. This jam does not need to be rolled up, but covered with a plastic lid. But if you want to get jam in light raspberry syrup, then cook it for about 10 minutes and then roll it up.

During cooking, do not forget to remove the foam with a slotted spoon or spoon. You can check the readiness of raspberry jam by dropping a small drop on a saucer; if it does not spread, then the jam is ready.
While the jam is cooking, you can start sterilizing the jars and lids - you need to hold them over a boiling kettle. However, raspberries contain a lot of preservative acids, so it will be enough to simply rinse the jars well and let the water drain.

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