How to make raspberry jam with whole berries. Homemade raspberry jam with rhubarb

Good afternoon friends!

The next article from the “Sweet Life” series is thick raspberry jam for the winter. The best and simple recipes preparing this wonderful berry with pleasant taste and subtle aroma.

The island of Ida is considered the legendary homeland of raspberries, and the red color is the color of the droplets of blood that, according to the ancient Greek myth, the beautiful nymph Ida dropped, scratching herself on the branches of bushes when she was collecting sweet berry for Zeus himself.

So let's get started.

How to make thick raspberry jam for the winter with whole berries

For this recipe We take 1 kilogram of raspberries and 1 kilogram of sugar.

Sort out the collected raspberries, remove leaves and stems. Since I always pick berries in my garden, I never wash them. Excess water makes it watery and the jam turns out runny. We don't use water at all in our recipe.

We take a wide bowl for cooking and put the berries in it in layers with sugar. First a layer of raspberries, the same layer of sugar. Next, again a raspberry layer, with sugar on top of it. This layer-by-layer pouring will allow you to evenly distribute the sugar among the berries without resorting to stirring.

Do not use enamel dishes for making jam to avoid burning.

Cover the basin with gauze and leave overnight so that the berries release their juice. In the morning we check - the berries have given enough juice and you can start cooking. Let's take a step-by-step look at how to properly cook sweets and healthy treat.

There are two ways to prepare this recipe.

1 way- Boil the syrup to the desired thickness. Pour over the berries, bring everything to a boil, boil for 5-7 minutes and pour into jars.

Method 2- use reusable, short-term cooking. Now we will do this.

You can try both methods and choose the one you like best. In any case, you will get thick jam with whole berries, which will be well stored all winter.

We place the basin on the stove, on medium heat. When the contents boil, the sugar will completely dissolve. Boil for 5 minutes, then remove from heat until completely cool. Mix carefully from the edges so as not to damage the berries. You can simply shake your pelvis with rotational movements.

Put the cooled jam back on the fire, bring to a boil and boil for 5 minutes, then leave until it cools completely. During cooking, a foam forms that needs to be removed. Why does it seem to me that raspberry foam is the most delicious of all foams? Don't you think so?

We repeat this cooking cycle 3 times - bring to a boil, boil and cool completely.

During the last cooking, boil until done. It takes on a beautiful dark burgundy color and the syrup becomes thick. And we managed to keep the berries intact.

We check readiness very simply. Pour a teaspoon of hot syrup onto a flat plate and swirl it around with a spoon. If the groove remains and hardens, then the sweet treat is ready. If you want to make it thicker, add pre-soaked gelatin to it.

Look how beautiful, fragrant, thick it is with whole berries!

Prepare jars and lids in advance. We sterilize in any way you like. Pour boiling water into the jars right up to the neck, close the lids tightly and turn over. Cover with a blanket to cool slowly.

As it cools, the raspberry treat thickens.

What a fragrant, tasty and thick raspberry We got it for the winter!

Recipe for raspberry jam without cooking

Ingredients:

raspberries - 1 kg
sugar - 1 kg

Step-by-step preparation:

We take ripe and undamaged berries and sort them out. Remove leaves and stalks.

Add sugar. And here there will be several nuances: berries with sugar can be turned into puree using a wooden mortar, or beat with a blender until homogeneous mass. I prefer to leave the berries whole. To do this, leave the covered raspberries for 6 hours.

During this time, the raspberries give juice, now you need to mix them carefully until the sugar is completely dissolved, and we try not to damage the berries.

We take prepared, clean, plastic containers and fill them out. Cover with lids and store in refrigeration chamber or in the freezer. The most interesting thing is that even in freezer The jam does not freeze much. The syrup becomes viscous and thick, ruby in color with a strong, pleasant raspberry aroma. And we will save it for the prevention or treatment of colds.

Option 2. Thick jam for the winter without boiling the berries

Raspberry jam - five minutes for the winter. Raspberry jam recipe 5 minutes

Many housewives like to cook raspberries using a five-minute recipe because it cooks quickly. Only in this case you need to manage to make it thick and tasty, and try to preserve the vitamins as much as possible.

Today we will cook for five minutes from grated raspberries with sugar. The ratio of sugar and berries is 1:1. We do not use water; this will make the syrup thick and viscous.

We carefully sort the raspberries; there is no need to wash them. If you notice worms in it, pour the berries with salted water for 10 minutes (1 tablespoon of salt per liter of water). When the living creatures float to the surface, drain the berries salt water, and rinse it well. Place in a colander, allow the water to drain and dry.

Then we put it in the basin in which we will cook.

Crush the raspberries using a masher or blender.

Add sugar, mix gently to ensure even distribution and leave overnight in a cool place.

In the morning, mix well again and put on low heat.

Stir constantly until the sugar is completely dissolved.

After the sugar has completely dissolved, add heat, bring to a boil and simmer for 5-7 minutes.

Carefully collect all the foam that appears during boiling.

Sterilize jars and lids in advance. Pour the hot jam right up to the neck and close with tightly screwed lids. Turn it upside down, wrap it in a blanket and leave until it cools completely. Store in a dark and cool place.

Raspberry jam for the winter in a slow cooker

raspberries - 1 kg
granulated sugar - 1 kg
cooking time - 1 hour

Recipe for thick jam in its own juice

Raspberries prepared according to this recipe retain natural taste, thin raspberry flavor and an unusually beautiful ruby color.

We wash the berries, dry them, add sugar.

Leave for several hours until raspberry juice will not completely saturate the sugar.

Stir and place on the lowest heat. The main point is not to let it boil too much.

As soon as the jam boils, immediately remove from the stove. Leave until completely cool. Then, repeat this procedure two more times. With this we will achieve the thickness of the raspberry delicacy we need.

Pour hot into sterilized jars, roll up the lids. Store in a dark, cool place.

In this article I tried to collect simple recipes thick jam from raspberries. WITH detailed description and photos of how to cook and how much, how to make it thick, how to preserve for the winter.

Winter raspberries should fall onto the spoon whole berry, shimmering with syrup-covered sides. The goal of homemade raspberry preparations is to avoid sweetness and preserve the shape of the berries as much as possible. Filling with syrup and boiling for five minutes - the main steps technological process. In this recipe, two-thirds of the raspberries will remain whole, and one-third will separate into red balls and turn into syrup.

Jam places increased demands on sterility: the jars are washed with soda, heated for steam for 10-15 minutes, metal lids boil for 5 minutes. The syrupy jam will retain a fresh raspberry smell, and the depth of the red tone will be enhanced. Raspberry berry syrup is a “disposable product”: as soon as you uncork the jar, it will immediately empty to the bottom. Jam looks luxurious on a white background; it is poured over ice cream, cottage cheese, and whipped cream. If you dilute the jam with boiling water, you will get an analogue of weak doses of paracetamol, so raspberry preparations often offered for the onset of a cold.

Ingredients for cooking raspberry jam with whole berries:

raspberries – 1 kg
sugar – 500 g
water – 300 ml
citric acid – 1/3 tsp.

Note: the above products will make 2 jars of raspberry jam, volume – 0.5 liters.

Recipe raspberry jam with whole berries:

The faster the raspberries taken from the bush get into the syrup, the greater the chance of maintaining the shape of the berries. Raspberries are not boiled for long, little sugar is used, so the presence of unripe fruits must be excluded. Sweet red berries are selected.

Raspberries are placed in a sieve or colander and washed under running water. The water pressure should not be too strong, because it can also “mash” the berries.

Boil the syrup: combine sugar and water, boil for 5 minutes. Citric acid is added; it is necessary to regulate the sugar balance.

Raspberries are carefully immersed in hot syrup. Next, all movements should be measured and careful: stir the jam with a wooden spatula or spoon, trying not to damage the berries.

Boil the jam for 5-7 minutes. Remove foam scale.

Jars and lids are sterilized. Hot raspberry jam is poured into dry jars and the lids are screwed on tightly. There is no need to turn the workpieces over, but it is worth “insulating” them with a towel. Remove the fabric from the cooled jars and transfer the raspberries to a cool place for the winter.

Bon appetit!

exit: 1.5 l “jam”

cooking time: 2 hours infusion + 40 minutes cooking

Recipe simple jam raspberry

Raspberry jam is favorite treat each person. I have known its taste since childhood. It's no secret that delicious raspberry jam has healing properties and is widely used in the treatment of colds. Every housewife should know the recipe for such jam.

Making raspberry jam at home is not difficult. You only need two main ingredients and about 3 hours of time. The composition does not even have to be carefully memorized, since the standard proportions are 1:1. You can take not only red berries, but also yellow ones - this way, the taste will be richer.

First of all, pour our raspberries and sugar into an enamel bowl (a thick-bottomed pan or a special cooking cup). It is the enamel container that will preserve the benefits of raspberries.

Mix lightly with a wooden kitchen spatula (retain large quantity vitamins and will not spoil the enamel of the dishes when stirring) and let it brew for a couple of hours so that the berries release juice.

Then we put it on the stove with high heat and wait for the jam to boil. As soon as foam appears on the surface, be sure to remove it. This point is very important, since foam ensures the fermentation process, which can ruin our food. This has a small plus - the foam has an unusual, pleasant taste. After it starts boiling, cook for another 30 minutes over medium heat. Don't forget to skim off the foam during cooking.

While the future delicacy is being cooked, we sterilize the pre-washed jars and the “screw-on” (or regular) lids by steaming. This will ensure the jam is stored throughout the winter. At the very the easy way use a bowl of boiling water over which jars are placed.

After 30 minutes, check for readiness. To do this, take some jam and pour it onto a saucer. Let's draw a line with a spoon: if the edges do not “come together” and thicken a little, then it’s ready.

Pour the hot berries into already sterilized jars, wait for them to cool a little and screw the lids tightly, holding them with a towel.

So, the answer to the question of how to cook “confiture” from whole raspberries is easy! All you have to do is prepare such a healthy delicacy and everyone in the household will be delighted.

Making raspberry jam at home for the winter so that the berries remain intact is a whole science. It is known that the fruits of the bush are incredibly tender and crumple in an instant. Make to clear syrup The berries floated deliciously, my recipes and secrets of preparing the delicacy will help.

I think this is the most useful preparation, which helps to cope with a cold in a tasty way. Carlson himself was treated with a treat and, if you remember, he was pleased.

How to make raspberry jam with whole berries

Our grandmothers, without further ado, put raspberries and sugar in a bowl and boiled them for a long time, obtaining a thick, sweet mass. Sharing secrets proper cooking allowing you to keep the berries intact.

The main secret is to quickly cook raspberries in syrup, and there are several points that you need to know and follow.

The ideal time for harvesting is after the rain, but when the berries have already dried out.
After picking, try not to pour the berries into another container unnecessarily.
Don't wait long - start cooking the dessert right away.
If the fruits are collected on your site, you can skip the washing process. It is at this point that the berries become wrinkled, and it is incredibly difficult to preserve them. If you still need to wash, throw it into the basin, pick out the debris that has floated to the top, then carefully scoop out the berries with your palms.
There is no way to prepare the jam quickly; sprinkle the raspberries with sugar and place them in a cool place.
The thickness of the jam can be adjusted by the amount of sugar. Add less if you like a thin dessert, or add more if you want a thicker consistency.

How to check the readiness of raspberry jam:

Place a drop on a saucer and watch the movement of the drop. In the finished delicacy it does not spread, but slowly spreads to the sides.

Raspberry jam - a classic recipe with whole berries

I suggest classic way cooking, in which the main goal is to preserve the raspberries whole, will be easily achieved.

Required:

Berries - kilogram.
Water – 3.5 glasses.
Granulated sugar – 1.5 kg.

How to make delicious jam:

If you have to wash the raspberries, be sure to dry them by spreading them in a thin layer on a towel or newspaper.
First step: make the syrup by boiling water with sugar and stirring until the sweetness is completely dissolved.
Place the berries in a basin, pour boiling syrup over them and leave for a couple of hours.
After the specified time, carefully pour the syrup into a separate bowl. Place on the stove and cook for 20 minutes. It will thicken and will be almost ready. If you drop it on a saucer, it won’t spread.
Add raspberries to the syrup and cook over low heat for an additional 10 minutes. Let it boil strongly, remove the foam and turn off the heat.
Place dessert in jars when it is cold. It is also advisable to store it in a cooler place.

Five-minute raspberry cake with whole berries

Flaw this method cooking raspberry jam is that it is difficult to protect it from fermentation, since the cooking time is minimized. But the vitamins will be fully preserved. To keep the dessert throughout the winter, we will cook it with citric acid, which is an excellent preservative. I advise you to be sure to sterilize the jars and store the product in the cold.

Take:

Raspberries – 2 kg.
Water – 600 ml.
Citric acid – 1/3 small spoon.
Sugar – 1 kg.

Step-by-step cooking recipe:

The first step is boiling the syrup. Throw sand and citric acid into the water, place it on the stove and wait until it boils.
Cook for 3-5 minutes and pour into a saucepan with raspberries. Pour slowly, carefully, trying not to damage the integrity of the berries.
Continue cooking for exactly 5 minutes. Quickly skim off the foam and immediately pour the jam into jars.
The last step is to roll, cool and store. No need to turn over.

Cooking raspberries in three stages with lemon

If you cook raspberry jam in three steps, you are guaranteed to be able to preserve the preparation for the whole winter. This technology instant cooking allows you to leave the berries whole, which is our goal, since they do not have time to boil.

Sugar - kilogram.
Berries - kilogram.
Lemon – ½ part.

Recipe for making raspberry jam:

Sprinkle the clean berry with sugar. Squeeze out lemon juice and pour into the pan.
Leave to infuse. After 2-3 hours you can start cooking.
Start heating the mixture over low heat. If signs of boiling appear, remove the container from the heat. Do not allow it to boil. Skim off the foam and forget about the jam for a while - let it cool.
Put the cooled dessert back to cook. Bring to a boil and cool again.
I recommend doing a third cooking, then the jam will be quite thick, and the raspberries will remain intact. But in the third approach, the dessert should boil.
Cook it for no longer than 5 minutes and immediately distribute into jars. Screw under iron lid, cool and refrigerate.

Yellow raspberry jam with whole berries

When cooking yellow raspberries, there are some nuances, since they are sweeter than usual. Due to the abundance of seeds in the berry, it is recommended to make jams from it - when crushed in a sieve, the seeds are removed. We will make delicious jam correctly, following the recommendations of experienced housewives. As a result, in whole berries, the grains will not be noticeable.

You will need:

Yellow raspberries - kilogram.
Granulated sugar – kilogram.

Place clean berries in small portions into a bowl, sprinkle with sand. This will prevent the raspberries from getting crushed.
Leave for 5-6 hours, or better yet overnight, in a cool place.
Set the berries that have had time to simmer. Warm up slowly over low heat.
After boiling, without turning it off, carefully remove the berries with a slotted spoon.
Check the sugar in the syrup; if it has not yet dissolved completely, stir and complete the process.
Leave the syrup to simmer. When it thickens well, add the raspberries back into it.
All that remains is to let the dessert boil strongly, remove unnecessary foam and distribute into jars.
clogged in sterile jars Jam can be stored in the pantry for no more than a year. In the cold, the dessert will last up to 3 years.

There are never too many recipes, so keep one more - a video with a step-by-step description of how to prepare delicious raspberry jam with whole berry. Good luck with your preparations.

To make raspberry jam with whole berries, the recipe for which you will find below, I advise you not to skimp on sugar and select the most beautiful berries. I deliberately give the proportions of raspberries and berries per kilogram - this makes it easier to determine how much sugar and water you will need for your portion of aromatic berries.
Prepare raspberry jam with whole berries on the stove in an enamel bowl or pan. Both natural lemon juice and ready-made concentrate can be used as an acidic component. Lemon juice allows you to keep quickly cooked food safe for a long time. long time, as well as sweet preparations thanks to citric acid have a bright color.
The raspberry delicacy cooks quickly, but the process is somewhat different from regular cooking five minutes of jam. My friends often ask me: how long does it take to boil the syrup? I will answer everyone at once: the boiling time of the syrup depends on the volume and the desired thickness that you want to get as a result. I brought it up raspberry syrup 300 ml volume until thick over 10 minutes over low heat.

- fresh raspberries – 1 kg.,
- granulated sugar- 1 kg.,
- lemon juice – 1 tbsp.,
- water – 250 ml.

Pour clean cold water into a bowl/pan.

Then pour granulated sugar into the water and pour in fresh lemon juice or lemon concentrate.

Bring water with sugar and juice to a boil. Then cook the syrup until the sugar is completely dissolved. Then carefully pour the raspberries into the boiling syrup.

Cook over low heat for 5 minutes after the syrup boils along with the berries. Mix only by gently shaking the bowl.

Transfer hot raspberries without syrup into prepared jars with a spoon with holes.

Cook the syrup over low heat until you reach the consistency you require.

Pour the hot boiled syrup into jars with whole raspberries to the very top.

Quickly screw/seal jars of raspberry jam with hot lids. Turn jars with whole berries in syrup upside down and cover warm towel. Once cooled, store in a dark and cool place.

Ready-made raspberry jam with whole berries can be served with tea or used as an addition to desserts and baked goods. The jam is very tasty and very beautiful! Has a very interesting spicy taste This .
A spoonful of raspberry jam - excellent remedy to fight colds, to lift your spirits and restore immunity in autumn and winter periods. Be healthy!