Raspberry jam “Five Minute” - minimum time, maximum benefit. Five-minute raspberry jam recipe

With fast heat treatment The raspberries will release a lot of juice, which will color the syrup a beautiful color. At the same time, the berries will partially retain their integrity (the most ripe fruits will be boiled, and denser ones will remain intact and unharmed). The main rule is not to overcook the product, then the jam will not turn brown, and most importantly, the vitamins that the fragrant berry is so rich in will be preserved.

Total cooking time: 10 minutes + 3 hours
Cooking time: 5 minutes
Yield: 550 ml

Ingredients

• raspberries - 500 g
• sugar - 300 g

How to cook five-minute raspberries

Many recipes recommend washing the berries. I don't recommend doing this. Raspberries do not like water; they instantly turn limp, become watery, and lose their wonderful aroma. If you notice beetles or other uninvited guests, you can dip the fruits in cold water for a few minutes, but only if the berries are strong or slightly under-ripe. So, I sort through the raspberries to get rid of leaves and debris. I add layers of sugar without stirring.

I cover the dish with gauze and leave it there. room temperature for 3-4 hours so that the raspberries release juice (or overnight, but in cool place). Over time, the sugar will become wet, melt, and the berries will sink into the liquid.

I put the pan on low heat and bring to a boil. Gradually, with slow heating, the remaining grains of sugar will dissolve. The boil should be weak, barely noticeable. There will be so much liquid that the raspberries will be completely immersed in it.

From the moment it boils, I boil it for exactly 5 minutes. Boiling at this stage should be more violent and active. To maintain its integrity, it is not advisable to stir the jam; it is better to turn the pan in the air, shaking off the contents. A thick foam will rise to the surface, which must be removed, otherwise the jam may turn sour (as you remember, we did not wash the raspberries, so possible particles of debris will float up and go away along with the foam).

I pour the hot jam into jars that have been previously washed with soda and sterilized. I immediately tighten the lids with clean, boiled lids. Please note that the container must be dry.

I turn the roll upside down, wait for it to cool completely and put it away for storage.

Ready jam raspberry “Pyatiminutka” can be stored at room temperature, in a cool and dark place. An open jar, of course, should be kept on the refrigerator shelf. It is very fragrant and tasty, great option for family tea.

Note

Five-minute raspberry jam will turn out liquid, not as thick and gelled as from currants. The thing is that there is no such thing in fruits large quantity natural pectin, which would thicken the syrup. If you want to make thick raspberry jam, then boil the berries in 3 batches for 5 minutes, each time waiting for complete cooling. In this case, the syrup will become more viscous, but the raspberries will boil and lose a lot of vitamins.

Fruits and berries

Description

Ingredients

Steps

Collect required quantity raspberries and place them in a bowl. At the same time, be sure to select the most best berries, getting rid of unnecessary garbage or spoiled fruits. After that you need to rinse the raspberries, but you need to do this in such a way that the berries do not get crushed. To do this, place them in a colander and lower them into a container of water.



Let the water drain, leaving the colander in place for a while so that no moisture remains on the berries. After this, they must be placed in a deep pan, poured sugar and left to infuse in the refrigerator for two to three hours. During this time, the raspberries will release juice.



While the raspberries are brewing, you can sterilize the jars. To do this, put them in the oven or microwave for 10-20 minutes, or boil water in a saucepan, place a colander on top and place the jar on it, bottom up.



After the raspberries have steeped and released their juice, you can remove them from the refrigerator. As a result, you will get a fragrant pink paste, which must be placed on medium heat and cooked, stirring constantly.



It is best to use a wooden spoon to stir the raspberries. It does not oxidize and will not spoil the taste of your jam. You need to stir it continuously so that the raspberries do not burn to the bottom.



Cook the jam until it begins to boil and you see the characteristic bubbles.



During boiling, the raspberries will release foam, which must be constantly skimmed off. If this is not done, after you close the delicacy for the winter, it may become cloudy and take on an unpresentable appearance.



There is no need to throw away the foam, as it can be used to make a drink or added to ice cream and other desserts. In addition, children love to eat this foam with spoons.



After the jam boils, you need to cook it for five minutes. It is because of this that the delicacy received the name “5-minute”. Do not forget to stir the raspberries and skim the foam during cooking. When the treat is ready, pour it into jars, roll up the lids and leave to steep under a warm blanket until it cools. This happens in winter tasty treat how raspberry jam will brighten up cold evenings more than once.



Bon appetit!

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.
Raspberry jam in this case We prepare 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.

So that the raspberries do not become candied and have bright color, many housewives add about ½ tsp during the five-minute cooking process. lemon juice or on the tip of a knife citric acid. 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 the big one 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 slow fire 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 to a dark and cool place to 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 poured granulated sugar in an enamel bowl, cover and leave 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 placed on strong fire and boil for the same 5 minutes after boiling. Afterwards, the jam can be served immediately, or you can roll it up 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 (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 useful substances.

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 (enamel or copper, or an 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.
• Place over low heat until 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

During raspberry season, we try to take the most from nature. We eat raspberries in fresh and cover the raspberry jam. It is raspberry jam that is considered medicinal, capable of fighting colds and bringing down fever. But so that these remain in the jam healing properties, it needs to be cooked correctly. And in this article I wrote 4 best recipes raspberry jam. This is five-minute jam (the most popular), jam with gelatin (very thick), jam and jam without cooking.

I wrote out the first recipe in great detail in order to protect against possible mistakes that lead to mold and “exploding” jars. Read all the secrets and tips carefully, then your jam will be very tasty, bright and will be stored for a long time.

Sterilize the jars as you wish. You can over steam for 10 minutes or in the oven at 150 degrees for 15 minutes. Boil the lids for 5-7 minutes.

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This is the simplest and quick way make raspberry jam. It does not need to be boiled several times, it does not need to be cooked for a long time. All you need to do is cook for 5 minutes! During this time, the berries will not have time to turn into porridge and will remain intact. Some vitamins will also remain, but not all. To preserve all the vitamins, the jam does not need to be cooked at all! But I will write about this in another recipe.

To ensure that the raspberries in the jam remain intact, choose dense, aromatic, dry, not overripe berries.

This jam will be quite thick. And for thickness it will be used... Read the ingredients list for a “secret” product that few people use. It is this product that will make raspberry jam the desired consistency.

Ingredients:

• raspberries - 1 kg
• sugar - 1 kg
• lemon juice - 1 tsp.

From this amount of ingredients, 1 liter of jam is obtained and 250 ml remains. If you cook double the amount, you get 2.5 liters.

Cooking method:

1. You need to cook the jam in a clean pan, preferably stainless steel. First you need to clean the pan with baking soda and rinse well warm water and wipe dry clean towel lint-free.

The ratio of berries and sugar is 1:1. First weigh the raspberries and take the same amount of sugar.

2. There are always a lot of bugs in raspberries. To process the berries, they need to be washed in saline solution. Add two tablespoons of salt to two liters of cold water. Carefully pour the raspberries into a colander and rinse in this water. If there are a lot of raspberries, then you need to wash them in parts. When washing, it is very important to help yourself very gently with your hands so as not to choke the berries. Place the rinsed raspberries in a colander in a bowl to drain off excess water.

3.Next, put in a bowl clean water and rinse the raspberries in it without removing them from the sieve. To dry the berries, place them on a paper towel in a single layer. Cover with another towel on top and blot lightly. No need to press the berries! Raspberries must be handled very carefully.

4.Pour the raspberries from the napkin into the pan. Sprinkle sugar on top. Let the raspberries sit for at least 4 hours. During this time, it will release juice and the sugar will partially settle to the bottom. If you leave the raspberries for longer long term, store it in the refrigerator.

Do not mix the berries with sugar, otherwise they will choke. If you do large portion jam, then you can sprinkle the raspberries with sugar in layers.

5. In order for the jam to last for a long time, you need to thoroughly sterilize the jars and other utensils that will come into contact with the jam. Be sure to check the jars for chips and cracks. The year of its production is indicated on the bottom of the can. Take jars that are no more than 5 years old. Sterilize the jars in a convenient way (in the oven, steamed, microwave). Also pour boiling water over the ladle with which you will pour the jam.

6.When the jam has stood in the sugar, start cooking it. Place over medium heat and let it boil. After boiling, cook for 5 minutes over low heat. Be sure to skim off the foam very carefully. If the foam is left, the jam will become moldy and will not be stored for long.

Do not stir the raspberry jam with a spoon, otherwise you will crush the berries. Take the pan in your hands and shake it in a circular motion.

7.A minute before it’s ready, add lemon juice to the jam. It is taken in the ratio of 1 teaspoon per kilogram of berries. IN sour berries and fruits have a lot of pectin, which thickens well. IN sweet raspberries little pectin. Therefore, lemon juice will help make the jam thicker without long cooking.

To check if the jam is ready, place a drop of syrup on the saucer. The syrup should not spread, the drop will hold its shape.

8. Pour the finished jam into sterile jars. But don’t roll it up right away! If you immediately roll up the jar lids, condensation will drip from the lid back into the jam. This is what causes mold to form. Therefore, pour the jam into jars, without adding 1 cm to the edges, and let it stand for 15-20 minutes. The jam should cool to about 50 degrees.

9.At this time, you can boil the lids for 5 minutes. Get it hot cap from boiling water with a fork, blot it with a napkin and cover the jar (cover the already cooled jam). Roll up and invert the jar to check that the lid fits well. Place the jar on its side and roll it over the table a couple of times. Now you can put the jam in and let it cool.

10. Store raspberry jam in a dark place, preferably cool (cellar, basement, refrigerator). But you can simply store it in the pantry or on the table. Prepare jam according to this recipe, it is simple, tasty and beautiful. The color remains bright and rich. Bon appetit!

Raspberry jam with gelatin.

This recipe is very different from the previous one. Here the jam needs to be cooked in three batches, and gelatin is added at the end of cooking. Thanks to this ingredient, the jam will be very thick, almost like jelly.

Ingredients:

• raspberries - 1 kg
• sugar - 800 gr.
• gelatin - 2 tbsp.

How to make thick raspberry jam:

1. Raspberries need to be sorted out, all spoiled, unripe berries and debris removed. There is no need to wash if the raspberries are from your own plot. If you bought a berry, wash it in cold water and dry.

2. Cover the raspberries with sugar. There is no need to stir with a spoon; you can shake the pan. Or add layers. Cover the pan with a lid or towel and leave for 3-5 hours to allow the raspberries to release their juice.

3.When several hours have passed, you can cook the jam. Place raspberries over medium heat and bring to a boil. While heating, occasionally run a wooden spatula across the bottom to prevent the sugar from burning. As soon as the jam starts to boil, remove it from the stove.

Be sure to skim off any foam that forms.

4. Let the jam cool completely and return to heat over medium heat. Once boiling, remove the pan from the hob. Wait until the jam cools down again. Now you can start sterilizing the jars, lids, and ladle.

5.For the third time, set the jam to cook. Although in fact you do not cook it, but simply bring it to a boil, that is, wait for the first bubbles to appear. At the same time, dissolve 2 tablespoons of gelatin in 1/3 cup warm water. When the jam starts to boil, pour gelatin into it and stir.

6.With the heat still on, begin pouring the jam into the jars. Cover with lids and roll up.

To prevent the jar from bursting from the heat, you can place a sterilized spoon in it or place the jar on metal stand or on a knife.

7.Cover the jam with a towel or blanket and leave until completely cool. The finished jam will be thick and tasty. Cook with pleasure!

Raspberry jam.

This is a jam recipe in which you cannot boil raspberries. Thanks to this move, the berry retains maximum quantity useful substances. The berries are not left whole, but crushed with sugar.

Ingredients:

• raspberries - 1 kg
• sugar - 1 kg

Method for making raspberry jam:

1. In order for such unboiled jam to be stored well (and it needs to be stored in the refrigerator or cellar), the container in which you will cook it must be perfectly dry. First, wash the pan or basin and then dry it with a towel. The raspberries themselves cannot be washed either. In this recipe, the lack of raw water on dishes and berries.

Sort the raspberries, remove spoiled or unripe berries. Place all the berries in a saucepan.

2.Use a potato masher to crush all the berries until smooth. Add sugar to the raspberry puree and crush again.

3.The sugar will still not completely dissolve. Therefore, raspberry jam must be placed on low heat and stirred constantly until the sugar dissolves.

Very important! Do not bring the jam to a boil. It just needs to be heated until hot, but not boiled.

4.During cooking, foam will appear that needs to be skimmed off. All the debris floats up in the foam, so it needs to be removed so that the jam can be stored better. Jars and lids must be sterilized in advance. You can also cover this jam with a clean nylon lid.

5.When the raspberries become hot, but do not boil, the sugar has completely dissolved (it will not be felt at the bottom), the jam can be placed in jars. Do not pour to the very top.

6.The top will need to be done sugar plug. That is, add another 2-3 tablespoons of sugar on top of each jar. This sugar should completely cover the jam.

7. Close the jars with lids and leave at room temperature until completely cooled. Then put it in the refrigerator or cellar. Be sure to store in a cool place. It turns out healthy jam, which is nice to open in winter.

Raspberries have a very strong diaphoretic effect (stronger than acetylsalicylic acid). Therefore, raspberry jam is used to sweat and thus bring down the temperature.

Raspberry jam without cooking.

You can simply freeze raspberries for the winter. whole berry. Or you can make raspberries with sugar, do not cook them, but pour them into jars and store them in the refrigerator or freezer.

Ingredients:

• raspberries - 1 kg
• sugar - 1 kg

How to make raspberry jam without cooking:

1. Wash and dry the raspberries, placing them in one layer on a paper towel. Pour the raspberries into a convenient container and add sugar. The ratio of sugar and berries is 1:1. Mix everything well with a spoon or spatula.

2.The most convenient way is to grind the raspberries with sugar using a submersible blender. If you want, you can use a potato masher. But in this case it won't be like that homogeneous mass, there will be pieces of raspberries. When you grind it with a blender, the sugar dissolves faster.

3. Leave the raspberry jam to stand for a while without cooking so that the sugar completely melts. Stir the mixture from time to time. The more often you interfere, the faster sugar will disperse.

4. Sterilize the jars in any way. When there is no more sugar at the bottom, you can pour the jam into the jars. Close the jars nylon covers or Euro-lids and place in the refrigerator for storage.

This jam can also be stored in the freezer. In this case, you can put it not in jars, but in plastic containers.

Make jam using these basic recipes. These recipes indicate the best ratio of sugar to berries, and also use the most gentle cooking method or no cooking at all. I do not recommend making raspberry jam according to recipes where you need to put twice as much sugar as the berries themselves. I also do not recommend using recipes where you need to cook jam for a long time. Be healthy!