Raspberry jam “Five Minute” - step-by-step recipes with photos. How to make tasty and healthy five-minute raspberry jam

Hello, friends and girlfriends!

Ah, the raspberry beckoned us... invited us to visit in the summer. Remember this funny song, it reminds me of my childhood. I don’t know about you, but in my family there was always a jar of raspberry jam on the shelf in the refrigerator. It could not be confused with anything else, because the color of this delicacy is bright red, and the taste is aromatic with a slight sourness.

From time immemorial, it was believed that raspberries help in the fight against viral infections, especially when winter is in full swing. This is because it perfectly lowers the temperature and regulates metabolic processes.

Fruit drinks and compotes are also prepared from its syrup. But still they are more popular raspberry jams, which are very thick and unique in consistency.

Honestly, there are, as always, a great variety of cooking options. Be sure to make such preparations and use different recipes. Each housewife has her own secrets and nuances. I propose today to sort everything out, and so that you can then invite invited guests and all have tea together with different and

I usually even put more than one bowl on the table and fill it different desserts, for example it could be or . So that everyone can find their favorite treat and be completely delighted. Well, friends, take pens and a notebook, write down or add this page to bookmarks so as not to lose the necessary information.

I'll start with the most basic and universal recipe, which is generally acceptable for any berries. It contains only sugar and raspberries. The only thing important to know is correct proportions so that the resulting jam does not subsequently become sugary or, on the contrary, sour.

Raspberry jam itself is quite sweet, so the ratio of ingredients will be 1 to 1.

Cook simply and tastefully, if you are a beginner, then start with this proven and one of best recipe, which all avid housewives know and respect.

It is advisable to choose whole berries for this jam so that they are without visible damage or rot. Do not use green, hard fruits; they will spoil the finished product.

And yet, I decided again to first give you two cooking options, one will be with citric acid and adding water, and the other without it. I couldn’t resist, I love them both, so I’m giving you two of them at once. Read them throughout the article.

We will need:

raspberries – 1 kg
granulated sugar – 1 kg
citric acid – 1 tsp
drinking water – 400 ml

Stages:

1. Pick a basket of fresh aromatic berries. Then fill it with water to wash away all the specks and sticks. And also all the insects surfaced. Inspect for rotten or damaged elements, throw everything unusable into a bucket.

2. Now place the raspberries in a clean container such as enamel basin ik or pan. Fill up granulated sugar and add lemon. Stir.

Citric acid will give this dish a slight sourness, because if you cook without it, it will be quite cloying, but again, it all depends on taste preferences. Citric acid in in this case It also acts as an excellent preservative.

Then pour this miracle into sterile jars and roll it under iron lid. Check for leaks.

4. This is easy to do if you turn the jar upside down. It is also recommended to cover the jar with a blanket and wait about 24 hours for the glass containers with all contents to cool down. Only after this, lower it into the cellar and store it until eaten. Happy discoveries!

Delicious thick raspberry jam with whole berries

Those who don’t have a lot of time at all, because there’s a lot of work, home, vanity... You can resort to a little trick, namely, recipes often require housewives to grind the berries through a meat grinder, blender, or mash with a masher. Of course, such a dish looks very appetizing, but no worse would be this cooking option, which involves cooking such jam so that the raspberries retain their integrity.

Although they are quite soft to the touch and if you simmer them a little on the stove, they will still give up their juice and the mass will become homogeneous, similar to cream. But you won’t have to do any additional steps in advance. Therefore, you can completely use this cheat sheet.

Perhaps this red delicacy will become your favorite in the refrigerator and will always delight your guests, and they will often ask you to give them this simple and uncomplicated recipe.

We will need:

raspberry different varieties(for example red and yellow) - 1.5 kg
granulated sugar - 1.5 kg

Stages:

1. Sort through the berries, discard the bad and spoiled ones. And also those that have visible flaws or have been eaten by insects. Wash thoroughly in running water and drain the water through a colander.

2. Add granulated sugar to the ingredients, stir gently with a spoon. In order for the juice to begin to release, the fruits must be left for 2-3 hours. Do it.

3. Then place the bowl on the stove and cook for half an hour after the mixture boils. Don't forget to stir and make sure nothing burns or runs away.

At the moment of boiling, foam will form; be sure to remove it with a slotted spoon or a special spoon with holes.

Otherwise, it will not only affect the taste, but can also lead to fermentation and souring. finished product. You can try the foam right away, my kids just love it, so I think it won’t go to waste for you either.

4. While the jam is cooking, sterilize the jars in any way convenient for you. How do you do this, tell me, I like the oven and microwave method. The lids also need to be boiled.

5. After the required time has passed, test the finished treat. Drop one spoonful of jam onto the saucer and draw a line vertically, like this, as shown here. If after that the edges do not adhere to each other, then you can turn off the food and pour it into jars.

6. Screw on the self-screwing twist caps and cool until room temperature. Store in a cool place, but not at sub-zero temperatures.

7. This is how royal this dish looks. Real you can say royal dessert. Bon appetit! Taste it now!

Recipe “Five-minute raspberries” - a recipe for the winter

If you are a fan of everything fast and instant, and generally prefer to cook for the benefit of your health. Then this option will be a godsend for you. Firstly, you can’t do without miracles here, because after cooking and cooling the jam becomes like jelly. The cooking process and technology itself involves an ingredient such as pectin, which helps this magical property appear even better.

And secondly, even if you don’t add it, the result won’t upset you either, because the berries themselves also have plenty of pectin. I recommend making such homemade preparations in large quantities, because winter is big.

And you will definitely want to feel a piece of summer in a jar, especially when you can take it out of your pantry and enjoy the aroma and memories of a wonderful time of year. Dip the soft one in jam and the mood will appear on its own.

We will need:

raspberries - 500 g
sugar - 500 g
water - 50 ml

Stages:

1. Rinse the red fruits under water, then drain all excess moisture using a colander.

2. Then you need to accurately weigh the raspberries. After all, it depends on this required quantity Sahara. The ratio is one to one.

3. Once weighed, immediately move to the necessary dishes, in which you will perform further actions.

4. Pour in a little water; if you don’t do this, the jam will not be as jelly-like. I don’t know why, but this particular ingredient is very important. Then some trick happens. Check it out too!

What do we do next? Bring the mixture to a boil, do it over medium heat, and then reduce it to low, but so that bubbles run on the surface.

5. Add sugar and stir with a wooden spoon, not a metal one. Cook for 15 minutes. You can limit yourself to 5 minutes.

6. With active seething, a magnificent foam will form, which seems to bother everyone, but it tastes so great. Scoop it up and remove it carefully with a spoon.

7. And now the final stage, use a ladle to pour the food into clean sterile jars and screw on the lids. Store in a cool place, such as the refrigerator. Eat healthy, friends!

If you are worried that such a preparation will not last long, then my great-grandmother always played it safe and sprinkled three teaspoons of sugar on top, just before closing the jar. Thus, there will be no contact with air and the containers will not fly up.

Raspberry jam at home without cooking

Don't tell me that you haven't heard anything about this method. I will be very surprised and tell you how it can be. After all, everyone should know it, because the technology without cooking is amazing, it’s just a pity that storage cannot last for years. Although, such delicacies would not stagnate in your home for too long anyway.

This time I decided to start with an unusual performance, or rather, I want to invite you to watch this short film, and only then proceed to another instruction, which also describes everything in detail and clearly.

Well, what do you think, was everything clear? If you have any questions, write, or take the next option and prepare according to it. Look at the ingredients used to a minimum, and by the way, raspberries can be frozen for future use in the refrigerator along with sugar, or without it. And only then get it from freezer and make it cool summer dessert with a bright red tint.

And that’s not all, you can mix the berries not only with granulated sugar, but with flower honey, imagine how cool it is. It will clear up a cold as if by hand!

We will need:

raspberries - 2 tbsp.
honey - about 1 tbsp.
pectin – 15 g

Stages:

1. Thaw the berries; if using fresh ones, rinse and sort. Remove branches and stems if any remain.

2. Then combine with honey and stir the mass slightly.

3. Let the mixture stand, the whole berries should be soaked for 30 minutes. Then grind or crush with something (you can use a blender or masher) so that you get something that looks like jam of a homogeneous consistency.

4. Take the jars and sterilize them along with the lids. Place the food in them and close them. Store strictly in the refrigerator, and never expose it to sunlight. This is such a quick and unusual recipe. Bon appetit!

Jelly-like raspberry jam recipe 5-minute

It is no coincidence that all those who love this treat so much are chasing this recipe. After all, it gives us delight and tenderness, and it is also very tasty and has a beautiful rich bright color. It's hard to go through and not try.

We will need:

raspberries - 5 tbsp.
sugar - 5 tbsp.
pectin - 2 bags of 25 g each;
butter- piece 15-20 g

Stages:

1. Twist fresh washed raspberries in a meat grinder or crush them with a masher. You can even use a regular dinner fork. Add an unusual thickener in the form of pectin and a piece of butter, which will help prevent foam when boiling. Stir.

2. Bring the prepared mixture to a boil. Cook over medium heat and stir constantly.

3. And only after active seething, add granulated sugar. Stir and then let it simmer for 5 minutes on the lowest heat, but the sugar should all melt.

Advice! It is at this moment that you can add gelatin (instead of pectin), which you first soak according to the instructions on the package. But this needs to be done at the very end, before turning off.

4. Boil jars and lids in water for 10-15 minutes.

5. And then pour thick raspberry jam into them. Cover with lids and screw on. Leave them to stand overnight and cool completely. Store in places where it is cool and there is no direct contact with light. Happy discoveries!

Recipe for raspberry jam with lemon

Any berries always go well with other fruits or spices. There are many options posted on the Internet; what first interested me was the citrus flavor in the taste. Children and adults will definitely love this miracle, it simply cannot be otherwise.

But next year I’ll definitely try to cook it with apricots or peaches. What do you usually cook with, or don’t you make assorted dishes? Please share your opinion at the bottom of this post. You know, I really wanted it, and I even cooked it to try, look at the photo.

So, never be afraid to experiment, especially when you have something to play with).

We will need:

raspberries - 6 tbsp.
sugar - 6 tbsp.
lemon or orange - 1 pc.
vanillin - 1 sachet

Stages:

1. Wash the berries in a strainer, this will be more convenient, because the water will then run out on its own. Shake lightly to speed up the process.

2. Then either crush the raspberries with a potato masher or grind them through a sieve; the second method is labor-intensive, but the delicacy will be seedless.

3. Then add 1-2 tbsp of juice to the resulting mass citrus fruit and grate the zest on a fine grater. Stir.

4. For the sake of variety, you can add large and undamaged berries to the liquid mass. For flavor, use a packet of vanilla sugar.

5. Sprinkle with sugar. Stir.

6. Then cook on the stove for about five to six minutes after boiling vigorously.

How to make dessert with raspberries in a slow cooker

And of course, you can’t ignore another option, which you can easily make in a slow cooker, and you can even do it in the country. The main thing is to choose the desired mode, for example Frying or Stewing and desired temperature, cook for your health. After all, the sides of the cup of all such assistants are high and the jam will not run far.

In more detail, if you are interested, you can click on the view button and, together with the blogger, perform all the necessary actions to get the desired result.

A quick recipe for raspberry jam with a minimum of sugar

In what distinctive feature of this workpiece? And the fact is that granulated sugar will be used in small quantities, all because gelfix will be used in the ingredients.

Just a note. Zhelfix is a gelling component, as well as a powerful preservative, which is often added to jams, confitures and even preserves to save on sugar.

This means that the dish turns out more healthy and does not harm your figure.

It is also worth noting that there are several varieties, these are 2 to 1 and 3 to 1. This means the dosage, for 1 kg of fruit take 0.5 kg of sugar and 1 kg of fruit = 0.350 kg, respectively.

We will need:

raspberries - 1.5 kg
sugar - 500 g
Zhelfix 3 in 1 – 2 sachets

Stages:

1. Mix a bag of jellyfix with sugar. Mix the dry ingredients thoroughly.

2. Wash the raspberries and crush them with a potato masher. And then pour in the jelly fix and put the pan on the fire.

3. Cook after boiling for 3 minutes. Don't forget to remove the foam if necessary.

4. Slowly pour the hot treat into sterile, dry jars and cover with lids. Store in a cool place. This is how many jars we got from this amount of products. Good luck!

How to cook thick raspberry jam in your own juice for the winter

Last year, one of my subscribers wrote to me that he doesn’t like it when there are bones in such a dish. Well, logically, if you think about it, what would you do without them? Still, since it is so important to such people, then we can use one more trick. And as you probably guessed, we will now talk about how you can grind raspberries, and from their juice, it will serve as the basis for a future preparation, making jelly.

By the way, this recipe is becoming a hit and a bomb this year, many have already tried it on themselves and I advise you to do so. Be as the topic says.

We will need:

raspberries - 2 kg
sugar - 2 kg
lemon - 1 pc.
butter - 20 g

Stages:

1. Wash the berries as usual and dry them on a paper towel or drain all the liquid through a colander.

2. Then grind the raspberries through a fine sieve with a spoon. You need to ensure that the bones remain on the sieve, and the pulp and juice go down into the saucepan.

3. If you don’t want to do this, you can simply grind the berries in a meat grinder or chop them with an immersion blender or crush them with a potato masher. Wrap all the gauze folded several times and squeeze it thoroughly with your hands.

4. After that, boil the resulting juice, as soon as the boiling process begins, add sugar, stir and cook until the grains dissolve. It will take about five minutes.

6. When foam forms, remove it with a small spoon or catch it with a small strainer, which is found in every home.

7. At the end, add the butter and let it melt and simmer for another 10 minutes.

Interesting! This option is also quite common, because, as you may have noticed, it contains butter. Do you know what it is for? To prevent foam from forming on the surface of the jam during cooking. Check if this is true.

8. Then place liter containers on a clean floor, wrap them with sterile lids and turn them upside down, cover with a blanket and let stand and cool. Store on an insulated balcony or in a storage room.

Raspberry jam without seeds

And finally, my friends and subscribers, another cool cooking option that I recommend taking from this story. After all, such jam is fantastically tasty, simply extraordinary. I advise everyone to do it!

This article has come to an end. I hope you have something to say, leave your comments and share on social networks, for example, on Odnoklassniki or Facebook. Everyone loves raspberry jam and it should always be in every apartment.

In touch, as always, the owner of this blog. Bye, see you in the next issues.

Sincerely, Ekaterina Mantsurova

Raspberry jam (five minutes in one serving)

Raspberry - famous healing agent for a cold. Medicinal properties possess both fruits, twigs, and leaves of raspberries. And the less we cook it or subject it to other heat treatment. the more vitamins and nutrients remain in it.

Therefore, I propose to cook quick jam made from raspberries with a small amount of sugar, which stores well in the basement or refrigerator. This raspberry jam is delicious with tea and very healthy. The berries turn out almost like fresh and not very sweet!

Proportions for raspberry jam

Raspberry to sugar ratio: 1 kg: 0.5 kg

If you don't have scales, a 1 liter jar holds approximately 600 g of raspberries, so for 1 liter jar fresh berries you need to take 300 g of sugar.

How to make raspberry jam - five minutes

Do not wash the raspberries, just sort them and remove leaves and twigs. Place in a basin (enameled or copper, or enamel pan with a wide bottom). Lay out the raspberries in layers, sprinkling each layer with sugar. Leave at room temperature for 3-4 hours so that the raspberries release juice.
Put on slow fire so that the raspberries begin to warm up and flow even more. Stirring carefully (so as not to crush the berries), bring to a boil and cook for another 5-7 minutes. During cooking, skim off the raspberry foam.

How to make raspberry jam in 5 minutes - a simple recipe with photos

Hot Pour raspberry jam into jars (washed and scalded with boiling water). Fill the jars to the top. Immediately roll up the prepared boiled metal lids and turn the jars of raspberries upside down. Cover with a blanket or other cloth so that the jars cool down gradually, rather than abruptly.
Store prepared raspberry jam in a cool place.

What jars of raspberry jam look like - five minutes

Five-minute raspberry jam is very popular among housewives. We know why. Firstly, it takes a minimum of time to prepare your favorite berries. Secondly, the benefits of raspberries with minimal heat treatment are preserved, albeit partially. And thirdly, it's delicious! And if you have to recycle large number berries, imagine how the process speeds up.
In this case, we prepare raspberry jam for one 0.5 liter jar or two or three smaller ones. If necessary, double or triple the proportions and prepare the delicacy in a large bowl. Convenient to use stainless pan or pelvis. Stir traditionally with a wooden spoon. If foam appears during the boiling process, remove it with a spoon.

Ingredients

How to make delicious raspberry jam Five minutes

In the bowl in which we will cook the jam for five minutes, you need to pour raspberries and sugar, alternating them in small portions. Sprinkle raspberries in the first layer.

Sprinkle sugar on it. Thus, we continue to alternate. Sprinkle sugar on top again.

Leave the pan at room temperature for several hours. Can be refrigerated overnight. Then the berries will release juice well. But 4-5 hours will be enough for this.

When you see wet sugar, you can start making jam.

Place the pan on low heat. The sugar will gradually begin to melt and a lot of liquid will appear. You need to bring it to a boil. Then time it for five minutes and cook all this time over low heat. During cooking, remove the foam and gently stir the raspberries.

We prepare the jar in advance. We sterilize it together with the lid. Pour raspberry jam into a dry container.

Screw the lid on the jar. We check the tightness of the lid by turning the workpiece upside down. Let it cool down like this. Five-minute jam is not thick due to the fact that it cooks very quickly. But it is healthy and very tasty.

Raspberry jam “Pyatiminutka” can be cooked in such a way as to keep the berries as intact as possible. In this case, the contents of the pan are not mixed with a spoon, but shaken.

To prevent raspberries from becoming candied and have a bright color, many housewives add about ½ tsp during the five-minute cooking process. lemon juice or citric acid on the tip of a knife. But the workpiece can be candied if the ingredients are taken 1:1. In this case, we have less sugar than berries. That's why lemon juice we didn't add.

To make raspberry jam, you don’t have to wash the berries if they look clean. In this case, they are carefully sorted. However, if you decide to wash, then you should not do it under running water, so as not to turn the berries into mush. You can put a spray bottle on the tap or put the raspberries in a bowl of water. Then carefully transfer to a colander and drain the water. Dry the berries and use them to make jam.

Five-minute raspberry jam

We really love this simple recipe for five-minute raspberry jam, because the berries turn out just like fresh, and sweet syrup It also helps with colds. So it’s not only tasty, but also healthy.)

INGREDIENTS

Raspberries 1 Kilogram
Sugar 0.5 Kilograms

Description of preparation:

The five-minute recipe for making raspberry jam itself takes into account the fact that often the taste of the berries is simply lost in incredible amount sugar, which our housewives love to sprinkle on jams and preserves. So, here we don’t use so much sugar, and we leave the berries whole, which is why only the syrup will turn out sweet, which, by the way, is good to add to tea in winter. So I recommend it! How to prepare five-minute raspberries: 1. We sort the raspberries very carefully, clearing them of small debris and twigs, since we will not wash them first. 2. Take a large enamel pan and lay out some of the berries in one layer. 3. Sprinkle sugar on top, and again a layer of berries. 4. Do the berry-sugar-berry combination until your ingredients run out. 5. Now let’s leave it aside for a while so that the raspberries release their juice and all the sugar goes into the juice. 6. Place our pan on low heat so that the raspberries release even more juice. 7. Bring to a boil, stirring very carefully to damage as few berries as possible. 8. Once it boils, keep it on the stove for another 5 minutes, skimming off the foam. Ready! Remove and immediately pour into sterilized jars and seal with scalded lids. Turn it over and store it in this position until it cools, wrapped in blankets. And then we move the jam into the dark and cool place wait for winter. I hope you enjoy this simple five-minute raspberry jam recipe!

Raspberry jam “Five Minute” - recipe

Among other sweet preparations for the winter, raspberry jam stands out. firstly, it is indescribably tasty, and therefore suitable for consumption on its own or added to desserts, and secondly, it is one of the most popular remedies for fighting colds.
There are a lot of recipes for making berry jam, and we have talked about some of them before. In this material we will describe in detail the technology for cooking Pyatiminutka jam in its classic version and with various additives.

How to cook raspberry jam “Five Minute”?

Of course, you won’t be able to make jam in literally 5 minutes, but the name of the recipe is intended only to describe its speed and simplicity, which cannot be argued with. In order for the berries to actually cook in such a short period, you must first let them sit with layers of granulated sugar so that the raspberries have time to release their juice. Sugar and berries are taken from a 2:1 ratio. Layers of raspberries are sprinkled with granulated sugar in an enamel bowl, covered and left for a couple of hours. As a result, all the crystals will have time to dissolve in the juice and we will be left with a huge amount juicy berry base, which now needs to be put on high heat and boiled for the same 5 minutes after boiling. Afterwards, the jam can be served immediately, or you can roll it into sterile jars.

How to cook raspberry jam “Five Minute” with basil for the winter?

For this recipe, there is no need to leave the berries with sugar for several hours, but cooking will take a little longer.

raspberries - 1.2 kg;
lemon juice - 30 ml;
granulated sugar - 65 g;
leaves fresh basil- 1/3 tbsp.

Place the raspberries in a saucepan, pour over lemon juice and add sugar. Place the container on the fire and start crushing the berries with a wooden spoon, but not too much, do not cook raspberry puree, it is enough just to slightly disrupt the integrity of the fruit so that they release juice. As soon as the juice begins to bubble, wait 10 minutes and prepare sterile jars, because after removing the jam from the heat, it must be mixed with chopped basil leaves, and then immediately poured and rolled up.

Making raspberry jam “Five Minute” with other berries

In the recipe below, just 5 minutes is enough to turn raspberries and their relatives into a homogeneous jam, and all thanks to pectin, which instantly thickens berry juice and will prevent vitamins from being destroyed by heat.

mixture of raspberries, blueberries, strawberries, blueberries - 2 tbsp.;
lemon juice - 45 ml;
fruit pectin - 1 1/2 tbsp. spoons;
granulated sugar - 290 g.

Pour the berries into an enamel bowl and mash with an immersion blender or wooden spoon. Put berry puree on the fire and pour in lemon juice. Add pectin and wait until it boils, then add sugar, let the jam simmer for another minute and pour into sterile jars.

How to make raspberry jam “Five Minute”?

If you know what chia seeds are, then tell the reason why instant cooking You don’t even need raspberry jam for this recipe. Now the main remedy for seasonal colds will become even more useful.

raspberries - 3 tbsp;
Sicilian orange - 1 pc.;
maple syrup - 60 ml;
chia seeds - 10 g;
vanilla pod.

Grind the raspberries in a saucepan, pour them over orange juice, maple syrup and bring everything to a boil. Complete the jam with a cut vanilla pod and add chia. After 5 minutes, remove the container from the heat, cool the jam and put it into clean jars.

Raspberry jam is one of those that should be in every home. And most likely it shouldn’t even exist, but it does! After all, everyone is trying to stock up on this for the winter the most useful product. With this delicacy we not only treat colds. cold winter, but we also get a lot of useful substances and positive emotions with it. Well, who doesn't love him! It must be hard to find these.

Did you know that raspberries contain large amounts of natural salicylic acid? It also contains lemon, apple, tartaric acid. Therefore, this berry is considered the best natural antipyretic and anti-inflammatory agent.

And if we are cold and have the first signs of a cold, the first thing we do is drink hot tea with her. And after sweating a lot, it happens that the disease does not go further. After drinking two cups of tea with this berry, there is simply no trace of feeling bad. Berry often helps. The main thing is not to forget to stock up on it for the winter! So that there is always a treasured jar in the refrigerator!

Why in the refrigerator? To save everything as much as possible healthy vitamins and microelements! The berries are either simply crushed with sugar, or for better preservation they are prepared in the form of a “five-minute batch” and then stored in the refrigerator. With these methods everything useful substances are preserved in full.

And there is something to save. These are vitamins A, C, E, vitamin B complex. The berry also contains a large amount of potassium and calcium. Iron, which promotes the process of hematopoiesis, copper, which is part of many antidepressants. And a number of other useful microelements.

Therefore, you need to stock up on berries. There is never too much of it. Plus, stocking up on it is easier than ever. Make it delicious aromatic delicacy- a pleasure!

I offer you 5 super-quick, but no less tasty, recipes for making “five-minute” raspberry jam, for preparing for winter period. I will also share the secrets and features of cooking. To make sure your delicacy turns out to be the most delicious and healthiest!

We will need:

raspberries -1.5 kg
sugar -1.5 kg

Preparation:

1. We sort out the berries. We remove the leaves. We inspect it carefully. All sorts of spider bugs love her. Especially raspberry beetles, which lay larvae in it.

There is a way by which spider beetles and their larvae get out of the berry themselves. Done saline solution, based on 1 liter of water 1 tbsp. spoon of salt. The berries are placed in a sieve, and the sieve is placed into the solution. After 5-7 minutes, all living creatures emerge. Salt water drains and then the berries need to be thoroughly washed in two or three waters.

But you can just sort through it. We have our own berries, so we sort them and don’t wash them.

2. If you have a purchased berry, then wash it in cool water very carefully so as not to crush it. Then we remove the stalk. But not earlier, so as not to damage the berry ahead of time and not lose juice from it.

3. Place the berries in a colander and allow the water to drain and the berries to dry slightly.

4. Place the berries in a bowl or other container in which we will cook.

Aluminum cookware should not be used to prepare treats. The juice that will be released from the berry loses its beneficial properties when interacting with aluminum.

5. Crush the berries. Add sugar and mix. It is better to use a wooden spatula or plastic slotted spoon for mixing. Let stand for 1 hour until the sugar dissolves a little.

6. Place over very low heat and stirring occasionally until all the sugar has completely dissolved. Then turn up the heat and bring the syrup to a boil.

7. During cooking, foam will appear, which will need to be skimmed off.

If the foam is not removed, or removed but not completely, then the jam can quickly turn sour. And all your hard work will go down the drain!

8. Once it starts boiling, let it simmer for just 5 minutes.

9. Place the jam into prepared sterilized jars and close the lid tightly. I try to take small jars. To open it and not store it for a long time. An open delicacy can turn sour if stored in the refrigerator for a long time. And it can be a shame to throw it away.

10. Turn over, cover with a towel and leave until completely cool.

11. Store ready-made jam better in the refrigerator.

Whole berry jam

Preparing whole berries for the winter turns out to be very tasty. The berries completely retain their taste and beautiful color.

We will need:

raspberries - 1.5 kg
sugar - 1.5 kg

It is clear that we take the same amount of sugar as raspberries. Therefore, everyone can cook from the amount they need, but preferably no more than 2 kg of sugar.

Preparation:

1. Sort the berries, rinse, and let the water drain.

2. Pour half of the sugar into a basin or other container in which we will cook.

3. Lay out all the berries.

5. Leave for 5-6 hours. During this time, it will release juice and the sugar will partially dissolve.

6. Place on low heat, stir gently so as not to damage the berries. We make sure that nothing burns, especially until all the sugar has dissolved.

7. When all the sugar has dissolved, turn up the heat and bring the jam to a boil. Don’t forget to skim off any foam during the entire process.

If it is cooked only on low heat, it will lose its beautiful raspberry color.

8. Cook for 5 minutes.

9. And immediately put it into sterilized jars and close the lids.

10. Store in the refrigerator.

Whole berry jam is another way

We will need:

raspberries -1.5 kg
sugar - 1.5 kg

Preparation:

1. We sort and wash the berries. Place in a colander and let the water drain.

2. Pour half the sugar into the bowl in which we will cook.

3. Place berries on top.

4. Sprinkle the remaining sugar on top.

5. Leave for 5-6 hours so that they release the juice and dissolve the sugar.

6. Drain the resulting juice into another bowl. Put it on the fire and bring it to a boil.

7. After boiling, add raspberries and bring to a boil again.

8. Cook for 5 minutes.

9. Pour the contents into sterilized jars and close the lids.

10. Cover with a blanket and leave until completely cool.

11. Store in the refrigerator.

Raspberry jam using water and sugar syrup

We will need:

raspberries -1 kg
sugar - 1 kg
water -1 glass

Preparation:

1. Sort the berries, rinse, place in a colander and let the water drain.

2. Pour water into a cooking bowl and add sugar. Boil the syrup over low heat. Don't forget to stir occasionally so that nothing burns.

3. Carefully, so as not to damage the berries, pour them into the syrup and also carefully mix using a slotted spoon. You can simply twist the bowl from side to side so that the berries are evenly covered with syrup.

4. Bring the syrup to a boil. When foam appears, carefully remove it.

5. You can cook the berries with syrup for 5 minutes, but for better preservation - 10.

6. Pour the finished jam into jars and leave until completely cool. Keep refrigerated.

Raspberries with sugar without boiling the berries

The berries can be prepared for the winter without cooking. To do this, you need to crush it using a wooden masher and cover it with sugar. A little more sugar is taken than with the hot harvesting method. I usually take 1.5 kg per kilogram of berries. Sahara. But I’ve come across recipes where 2 kg of sugar is used. per kilogram of berries.

Then leave the raspberries and sugar at room temperature until the sugar is completely dissolved. It usually takes me about 24 hours. During this time, it must be stirred periodically.

Then pour the contents into sterilized jars, but not completely, leaving a little space on top for a “sugar” cushion. Pour sugar in a 1 cm layer, do not mix it and screw on the lid. Better yet, cover with thick paper and tie with ribbon.

Features of making raspberry jam

If you have picked or purchased a dense, uncrushed berry, it is better to cook it whole.
if the berry is wrinkled or soft, then it is better to grind it. You can additionally grind the berry through a sieve
many don't wash it. You can do this if it is your own or from the forest, and you know how and where it grew. If you are preparing jam from purchased raspberries, then you must wash them.
as noted above, aluminum cookware is not used for cooking
Try to use a wooden or plastic spoon when stirring and putting jam into jars. Metal utensils It is better not to use so that the berry does not oxidize
In these recipes, the proportions of berries and sugar are always given as one to one. The amount of sugar can be reduced slightly, this is practiced. But I always stick to these proportions
do not try to prepare more than 1.5-2 kg of jam at a time, especially from whole berries, so that they do not crush each other with their weight
the finished delicacy is placed only in sterilized jars; it is advisable to sterilize them in advance and allow them to dry completely.
The lid for the jar must have a smooth varnished surface. Avoid using used lids.
you can close the jar with the preparation, as our grandmothers did. That is, just cover it with thick paper and tie it with ribbon

how less time cooling, the more beautiful and natural the color
The jars can be turned over after twisting, or they can be left unturned.
It is better to store the finished jam in the refrigerator, or in a cold basement, or in a “Khrushchev” refrigerator

What to do if the jam has fermented or become moldy

There are two ways, the first is to throw it away. The second is to try to save!

If you have prepared the berries according to all the rules, but they are still slightly fermented, remove them from the jars and put them back into the cooking vessel. Add a glass of sugar for each liter and boil for 10 minutes. Then put it back into sterilized jars.
Such jars need to be labeled and the contents should be used for baking pies, making compotes or fruit drinks.
if mold appears on the surface of the jam, then remove it, then remove a 2 cm layer of jam, and try to eat it quickly
or do the same thing and pour 2 cm of sugar on top, make a “sugar pillow”. There is no need to stir the sugar.

In this article, I tried to tell you about all the available options for preparing berries using the “five-minute” method. And also drew special attention on the features and subtleties of cooking, opening small culinary secrets. We also looked at the troubles that can happen to our jam. And we looked at ways to solve them.

I think that now everyone will be able to choose a recipe for themselves according to their taste, and without much difficulty they can cook the most delicious and healthy raspberry jam in 5 minutes.

Bon appetit!

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, lowering the temperature, removing headache and thinning the blood, and at the same time has no contraindications. The perfect medicine and delicious treat.

Raspberry jam recipes

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 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 lost 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.

The best healing properties has fresh raspberries and workpieces without cooking (or with minimal heating).

Natural raspberries. Place the prepared berries in sterilized cooled jars, shaking frequently to ensure they fit tightly. Cover the jars with sterilized lids and place in a container with water heated to 45-50C. Sterilize 0.5-liter containers for 10 minutes, 1-liter bottles for 15 minutes from the moment of boiling. Roll up, turn over and cool.

Raspberries in own juice. It is prepared in the same way as in the previous recipe, only the berries placed in jars are poured raspberry juice, heated to 45-50C. Cover the jars with lids and place for sterilization. Sterilize 0.5-liter containers for 10 minutes and 1-liter bottles for 15 minutes from the moment of boiling. 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. Do not wash raspberries under any circumstances. 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 to a boil. Boil for 3-4 minutes and, without cooling, rub through a sieve. Add sugar to the pureed mass, mix, heat to 80C and package in sterilized jars. Place for sterilization: 0.5-liter jars for 16 minutes, 1-liter jars for 20 minutes from the moment of boiling. Roll it 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 parchment paper soaked in alcohol and cover with boiled lids. Cool without turning.

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.

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 over low heat and cook the jam until done in one batch. During cooking, periodically remove the bowl from the heat and stir the jam. Before the end of cooking, add citric acid. Roll it 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 so you maintain 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:
Weld 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 full readiness. Place hot in sterilized jars, cover with lids and place in water heated to 70-75C for sterilization. After boiling, sterilize 0.5-liter containers for 10 minutes, 1-liter containers for 15 minutes. Roll up, turn over and cool.

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.

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. Jam will have dark color, as 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.