Raspberry jam (method 1) Ingredients 2 kg raspberries, 1.2 kg sugar. Method of preparation Sort the ripe berries, remove the sepals and rub through a metal sieve to separate the grains. Place raspberry puree into a basin, add sugar and put on fire. Cook,

Raspberry jam (method 2) Ingredients 2 1/2 kg of raspberries, 1 1/2 kg of sugar, 120 ml of water. Method of preparation: Place the raspberries, peeled from sepals, in a basin, add sugar and water and place on the stove. Cook over medium heat until done. Place the hot jam into jars,

Raspberry jam 1 Pour raspberry juice obtained from 1 kg of berries into a copper basin or pan and boil for 10 minutes. Add 900 g of sugar and boil again for 20 minutes. Pour into glass half liter jars, leave them until the next day, without covering them with lids. The next day

Raspberry jam 2 Sort 2 kg of raspberries and simmer with 1-2 coffee cups water until soft, then rub through a sieve to remove seeds. Add 1 kg of sugar to the resulting puree. Cook the jam to the required thickness. To check readiness, pour a drop onto

JAM JAM FROM APPLES You will need: sugar - 3 kg, apples - 2.5 kg, water - 100 ml. Method of preparation: Wash the juicy apples, cut into four parts, place in a saucepan, adding a small amount of water. After the apples are softened, wipe them

Raspberry... Raspberry... Raspberry... Sweet and sour, incredibly aromatic and very healthy berry! Raspberry preparations They save you from seasonal illness, restore immunity and are simply wonderful independent dessert dish. Today we’ll talk about how to make jam from it. The apparent complexity of the procurement process is deceptive. Processing of berries occurs quite quickly, without special effort and special knowledge. Therefore, prepare homemade jam Even a culinary novice can make raspberries.

There are cultivated raspberries - garden raspberries, and wild raspberries - forest raspberries. For cooking delicious dessert You can use any berries or a mixture of them. Wild raspberries differ from domestic raspberries in that they are smaller in size, but they are more aromatic and tasty.

If you couldn’t stock up on raspberries in time, you can use a frozen product. This option, of course, is not desirable, but it has the right to life.

Before you begin heat treatment, you need to sort out the berries. Remove completely rotten and collapsed fruits, and also inspect dense specimens for the presence of worms and dried areas. You also need to get rid of twigs, stalks and leaves that accidentally fell into the basket.

Three ways to make jam

Option for the lazy: with bones

A kilogram of raw raspberries is crushed in a blender or passed through a meat grinder. If you don’t want to bother with equipment, you can simply mash the berries with a potato masher or fork. A homogeneous puree interspersed with small seeds is sprinkled with 600 grams of granulated sugar and mixed. The bowl of food is set aside for 40 minutes. During this time, the berry will give juice and the sugar crystals will partially dissolve. After this, the main process of cooking the jam begins. Place the bowl on the fire and simmer over low heat for 40 minutes, skimming the thick foam from the surface. The boiled sweet mass is poured into small jars and screwed on with a lid.

Homogeneous jam without seeds

A kilogram of sorted berries is measured using a steelyard. Place them in a saucepan and fill with 50 milliliters of water. Cover the container tightly with a lid and simmer over low heat for 5 minutes. During this time, the raspberries will become limp and in the future will be easy to grind through a sieve. The berries are thrown onto the wire rack and crushed with a spoon, passing the pulp through the metal structure. As a result, only small seeds remain on the sieve, and a homogeneous raspberry puree ends up in the pan.

The base for the jam is seasoned with 500 grams of sugar, mixed and put on fire. The dessert is cooked for quite a long time - an hour and a half. It should be taken into account that sweet raspberry preparations thicken greatly after cooling, so you should not boil the puree too much.

The readiness of the jam is determined by a small amount of it placed on a cold saucer. If, after cooling, the mass does not spread in different directions, but holds its shape well, then the cooking process can be completed.

Delicate dessert made from raspberry juice

Another way to make jam is from berry juice. Harvested or purchased raspberries are passed through a juicer press. The resulting drink is measured using a measuring cup or jar with an exact volume. For every liter of liquid take a kilogram of granulated sugar. By stirring with a spoon or wooden spatula, the crystals are dissolved in the juice. Then the food is placed on the fire and begins to warm up. The mass should not boil intensely. As foam forms on the surface, it is promptly removed. After an hour of cooking, check the readiness of the jam in the manner indicated in the recipe above. If the consistency is quite liquid, then continue cooking for another half hour. The finished product is packaged according to sterile jars and close with clean lids.

The India Ayurveda channel shares with you a video in which it talks in detail about the preparation of raspberry jam based on agar-agar

Flavoring additives for raspberry jam

Usually taste raspberry dessert do not overshadow other flavors, but using a small amount of fresh mint can enhance the already full flavor of the jam. For a kilogram of berries, take literally a couple of leaves of this refreshing herb. The main condition is that the mint should be fresh, not dried.

The greens are added to the preparation during the main cooking process, and the leaves are removed before packing into jars.

Storage period and conditions

Raspberry jam is perfectly stored for a year in a darkened room at a temperature of +4...+8ºС. Small volumes of preparations can be stored in the refrigerator.

Raspberry jam is best prevention in the winter cold, especially for children who cannot tolerate syrups and pills. Making raspberry jam will take a little effort, but will bring a lot of pleasure.

Number of servings: 7-9

A very simple recipe for raspberry jam from Russian cuisine, step by step with photos. Easy to prepare at home in 2 hours. Contains only 177 kilocalories.

• Preparation time: 10 minutes
• Cooking time: 2 hours
• Calorie Amount: 177 kilocalories
• Number of servings: 7 servings

• Complexity: Very simple recipe
• National cuisine: Russian kitchen
• Type of dish: Preparations, Jam

Ingredients for five servings

• Raspberries - 2 Kilograms
• Sugar - 1 Kilogram
• Water - 0.5 Cups

Step-by-step preparation

1. Raspberry jam is prepared like this:
2. Raspberries should be sorted, removing spoiled berries and other debris.
3. Place the raspberries in a saucepan with a thick bottom, add water, cover the pan with a lid and steam the raspberries over low heat until soft.
4. Rub the raspberries through a sieve or using a blender.
5. Add sugar to raspberry puree.
6. To put on slow fire and cook, stirring with a wooden spoon and removing the foam, until cooked (thickened). The readiness of the jam can be determined by drop. If the drop does not spread on the cold plate, then the jam is ready.
7. Pour the finished raspberry jam into dry sterilized jars and roll up with dry sterilized lids.

Raspberry jam can rightfully be called one of the most necessary preparations for the winter. This delicacy not only has an amazing taste and pleasant aroma, but also represents a real treasure trove useful substances, strengthening immune system and increasing the body's resistance to colds. Let's consider the features of preparing this sweet natural “medicine”.

Raspberry jam: classic recipe

First of all, you need to sort through the ripe raspberries, clean them of various debris (leaves, twigs), remove the stems and carefully wash them under running water, being careful not to crush the fruits.

When preparing raspberry jam, you must proceed from the following proportions: for 1 kg of berries, take 0.6 kg of granulated sugar and 200 ml of water. Place the berries in a bowl with a thick bottom, fill with distilled water and cover the container with a lid. Place the saucepan on the stove and cook the berries over low heat for several minutes until soft.

Crush the raspberries and strain the resulting mass through a sieve. This will help get rid of seeds, the presence of which does not have the best effect on appearance finished product.

Place the prepared raspberries in a bowl, cover them with sugar and cook, stirring continuously, over low heat. An old time-tested method will help determine the readiness of raspberry jam: you need to drop a spoonful of jam onto a saucer and if it hardens and does not spread, then the delicacy is ready. Remove the mixture from the heat and place in glass jars(washed, pasteurized and dried).

Raspberry jam without removing seeds

Place healthy, unspoiled and clean raspberries (2 kg) in a tall bowl and cover with sugar (0.5 kg). Leave the container for several hours, during which the berries should release juice. Next, send the berries to low heat, pour 200 ml of purified water into them and boil the future jam for 15 minutes.

Add the remaining granulated sugar (0.5 kg) to the resulting mass and continue cooking over high heat for half an hour. The readiness of the dish will be determined by the same cold saucer, or rather by a drop of delicacy that has fallen on it and has not spread.

This raspberry jam has dark color, since during heat treatment the seeds acquire a brown color, but this fact will not worsen taste qualities prepared treat. Bon appetit!