Twisted raspberries with sugar. Raspberries with sugar - delicious recipes for a variety of sweet preparations

Dear friends, today I invite you to cook with me raw jam from raspberries, that is, fresh raspberries ground with sugar for the winter. Yes, yes, you understood everything correctly, this is jam that cannot be cooked. In this form, everything is preserved in raspberries. beneficial features, it remains as fragrant and tasty as freshly picked.

Many people are afraid to seal raspberries this way, saying that they tried it once, but in the end the raspberries, ground with sugar for the winter, fermented. You can rest assured, according to my recipe, raspberries with sugar for the winter will not spoil without cooking. There are several rules that must be strictly followed, and then everything will work out for you in the best possible way.

I have been closing raspberries, grated for the winter, this way for several years now, and I have never had any problems with them. But in the cold season it comes in very handy for me. Well, I won’t torment you for long, I’ll get down to business and tell you how to grind raspberries with sugar for the winter. Shall we go to the kitchen?

Ingredients:

1 kg raspberries;
1 kg sugar.

Additionally:

4-5 tablespoons of sugar in each jar.

Grated raspberries with sugar for the winter: proportions and recipe

We select dense, ripe raspberries for preservation. Discard spoiled, crushed or unripe berries. Remove the sepals. If the raspberries are your own, and you know that they have not been treated with anything, you don’t have to wash the berries. But it’s still better to rinse the purchased ones carefully by pouring it into a colander and placing it under cold water. We take small portions of raspberries so as not to crush the berries. After washing, spread the berries to dry on paper towels in a thin layer. A suitable size saucepan from of stainless steel or enamel, wash with a degreaser, rinse thoroughly and wipe dry.

Pour the berries into the pan and puree them with a blender. You can also grind the berries using a wooden masher, but this will take much more time.

Pour sugar onto the raspberries and grind again or mix thoroughly. This can be done with a spoon, but with a blender it is much faster.

Cover the pan with a lid and set aside for half an hour. During this time, the sugar crystals will dissolve. If suddenly some berries remain unground, after mixing the raspberries with sugar they become more noticeable, so grind the mixture again with a blender, making sure that there are no pieces of berries left.

Well-ground jam does not separate during storage and looks more appetizing.

We wipe the pre-sterilized jars dry and boil the lids (metal or polyethylene). Then we lay out raspberry preparation, not reaching the top of the jars by a couple of centimeters.

Pour a layer of sugar over the grated raspberries to the very top of the jar. During storage, the sugar will turn into a crust, which protects the raspberries from coming into contact with air and, accordingly, from the appearance of mold. There should be enough sugar for it to form a crust. If the sugar layer is less than 1 cm, it will simply dissolve.

Raspberries ground with sugar are ready for the winter! Cover the jam jars with lids and place them in the refrigerator for storage.

Preparation

Here's another way to prepare raspberries with sugar without cooking. We carefully sort the berries from debris and leaves, and then arrange them into small plastic containers. Sprinkle each layer evenly with sugar. Then close the containers with lids and put them in the refrigerator or freezer. We use the finished delicacy as a filling for a pie or simply enjoy its great taste and aroma with hot tea.

Recipe for raspberries with sugar without cooking

Ingredients:

fresh raspberries – 1 kg;
sugar – 1.5 kg;
filtered water – 0.5 tbsp.;
dry gelatin – 7 g.

Preparation

How to make raspberry jelly with sugar? It's quite simple! We carefully sort out the fresh berries and rinse them carefully in cool water. We remove all garbage, leaves and throw away all spoiled berries. Then put the raspberries into a saucepan, add sugar and put the dishes in the refrigerator for about 4 hours. During this time, the raspberries should release juice and the sugar crystals should dissolve a little. Now take a wooden spoon and carefully grind the raspberries with sugar into a homogeneous mass. You can use a meat grinder or blender, whichever is more convenient for you. Pour some cold filtered water into the ladle, add dry gelatin and leave to swell for about 20 minutes. Then heat the liquid over low heat, but do not bring it to a boil. Carefully pour the mixture into the raspberry jam and stir. Wash the jars properly, pour boiling water over them and wipe dry with a kitchen towel. Place the treats in jars, close the lids tightly and put them in the refrigerator until completely frozen, about 6 hours.

Every year raspberries save colds. And it's better to use fresh berries, because during prolonged cooking, some of the beneficial substances are necessarily lost. Grated raspberries with sugar are the best solution for the winter; it’s a kind of raw raspberry jam. How good it is to open a jar and serve with pancakes, with curd mass and generally eat just like that.

The beautiful berry has a pronounced antipyretic and diaphoretic ability. Therefore, it is the main medicine for influenza. It contains a lot of ascorbic acid, as well as vitamins A and B. Nutritionists attribute antioxidant properties to raspberries and even the ability to resist cancer. Thanks to the presence of potassium, magnesium and copper, it helps cope with depression. Constant consumption of berries or raspberry jam improves skin condition.

Ingredients

raspberries – 1 kg;
granulated sugar – 1-2 kg.

The ratio of ingredients can be changed. Sugar acts as a preservative here. Therefore, the less it is in jam, the shorter its shelf life. If homemade twists will wait out the winter in the cellar, then it is better to increase the dosage of sweet crystals in the recipe.

I take it in a ratio of 1:1.5, that is, for 1 kg of raspberries, 1.5 kg of sugar.

The berries must be fresh, dry and clean - these are the three main requirements that will ensure long-term storage conservation. This is especially important for preparations without cooking.

Cooking method

Raspberries must be carefully sorted, removing rotten fruits, insects and pieces of leaves. If the raw materials are homemade, you don’t have to wash them. If purchased and there are doubts about perfect cleanliness, it is better to rinse the berries in salted water (a teaspoon of salt per liter of water). After this they should dry completely.

It's worth taking care of in advance glass jars. They need to be washed thoroughly with baking soda and sterilize over steam or in the oven. Another option is to scald with boiling water. Metal or nylon lids just need to be kept in boiling water for a few minutes. After sterilization, the container should dry well.

It is necessary to grind raspberries with sugar immediately after picking or purchasing. To do this, you can use one of the options:

Mix the berries and sugar in a bowl and crush them with a wooden masher or spoon.
Pass the raspberries through a meat grinder, then mix with granulated sugar.
Grind both ingredients at the same time using a blender.

To useful material, especially the vitamins have not begun to oxidize, try to minimize contact of the berries with metal surfaces. Grind correctly - in glass or plastic containers. Enameled cookware will also work.

I usually twist it through a meat grinder, here's how. This time I was too lazy, so as not to unwind it and wash it, I took a blender. It seems to me that it’s even easier for them, pour everything in, bzhik – and it’s ready.

Then pour everything into a saucepan or bowl. Add sugar and stir.

Leave the mixture for some time (30 minutes or 1 hour) until the sugar is completely dissolved.

Divide raw jam into prepared jars. From 1 kg of raspberries I got 4 jars of 0.5 liters each.

Sprinkle a layer of about 0.5-1 cm of sugar on top to form a “plug”.

Close the lids tightly.

Store only in the refrigerator. It is important to ensure that mold does not start to appear in the jars!

If desired, this mixture can be completely frozen in plastic containers.

If foam begins to appear on the surface of the sweet preparations, this is a sure sign of fermentation. The reason could be poorly sterilized containers, moisture, or a small dosage of sugar. To save the product from final spoilage, you should add a little sugar to the jam, boil it well and roll it into a new container. Such preservation should not be stored for a long time.

I love grated raspberries like this, because it’s delicious to add to tea and as a filler for homemade yogurt she fits perfectly. And what a fragrant fruit drink you get from it, especially with mint - delicious! Those who love both raspberries and currants can combine both of these incredibly healthy berries together.

There are several reasons why I grind raspberries with sugar instead of jam in the winter. Firstly, the taste and smell of fresh raspberries is preserved. Secondly, the absence of heat treatment preserves vitamins. And thirdly - live jam Making raspberries is much easier than making jam. I made the final choice when I noticed that sugared raspberries somehow quietly disappeared from the refrigerator over the winter, but the usual raspberry jam remained.

Raspberries ground with sugar have many uses. Sweet sauce for morning oatmeal and cottage cheese, casseroles and cheesecakes, filling for baked goods, milkshakes and delicious medicine.

I pick raspberries for grinding with sugar in dry weather. Excess water I don’t need it. All I have to do is sort out the berries, grind them with sugar and put them in jars. Quantity granulated sugar for raspberries depends on the shelf life. The longer the raspberries are stored, the more sugar is needed. I am a supporter of a minimum amount of sand in any jam (within reasonable limits). I grind some of the raspberries with sugar in equal proportions, knowing that it will be used until the new year. And in the second part, which will last longer, I add more sand. For 1 kg of berries - 1.2 kg of sand.

Time: 30 minutes
Difficulty: easy
Composition for: 4.9 – 5 liters

Fresh raspberries – 3 kg
Granulated sugar – 3 – 3.6 kg
Vodka -1 teaspoon per jar

How to Prepare Grated Raspberries with Sugar:

Collect ripe berries in dry weather. Select berries without blemishes and remove twigs and leaves.
Do not wash the berries. Excess water in finished product need not.
Transfer raspberries to a large container. Gradually adding granulated sugar, grind the raspberries with a wooden spoon until pureed, but without fanaticism. It is not necessary that everything be perfectly uniform, but this is a matter of taste. Some people like mashed potatoes, others with in small pieces raspberries. This does not affect storage.
Let the grated raspberries stand for 15-30 minutes to dissolve the sugar, stirring occasionally. The time depends on the air temperature.
Place raspberries in sterilized jars.
Add 1 teaspoon of vodka to each jar for better preservation. Instead of vodka, you can use granulated sugar.
Close the banks. Store raspberries, grated with sugar, in the refrigerator.

My notes:

Please note that the berries for this live raspberry jam must be dry and without blemishes. Otherwise, the raspberries will not be stored.

How I Cook Raspberries Grated with Sugar. Details and with Photos:

For raspberries, grated with sugar, I collect ripe berries in dry weather. In this case, the raspberries will be guaranteed to be stored, and it will be more pleasant to sort through them. I select ripe berries without blemishes and sort them out. I don't wash the berries.

I transfer the raspberries into a large plastic container. Using a large wooden spoon, grind the raspberries, gradually adding granulated sugar until pureed.

I let the grated raspberries sit for 15-30 minutes to dissolve the sugar, stirring from time to time.

After 15 minutes, I put the raspberries into pre-sterilized jars.

I add 1 teaspoon of vodka to each jar.

I close the banks. I store raspberries, grated with sugar, in the refrigerator

The taste of raspberries has been familiar to everyone since childhood.

It is prepared for the winter to enjoy the taste and aroma of this berry. all year round.

In addition, raspberries are very healthy.

It is used to treat colds and many other diseases.

Therefore, our great-grandmothers tried to prepare as many raspberry preparations as possible.

Raspberries with sugar for the winter - basic principles of preparation

For harvesting, raspberries are picked in sunny, clear weather so that the berries are well warmed by the sun. Raspberries are sorted, spoiled berries, specks and leaves are removed. Some housewives do not wash raspberries, believing that after this appearance the berries will spoil. But this way you may not notice the bugs. Therefore, it will be better if you immerse the berries in lightly salted water for 20 minutes and then rinse them under running water.

Raspberries spoil quite quickly, so try to make preparations only from fresh berries.

Whole berries are dried and placed in sterile jars layers, each sprinkling with sugar. In this case, the jar needs to be shaken slightly so that the berries are evenly distributed in the jar. Then the jars are covered with lids, sterilized and hermetically sealed.

In addition, raspberries and sugar for the winter can be prepared in the form of jam, jelly, confiture, jam or compote.

Recipe 1. Raspberries with sugar for the winter without cooking

Ingredients

kilogram of raspberries;

sugar – 1.3 kg.

Cooking method

1. Sort freshly picked raspberries, remove spoiled berries and leaves. Pour the raspberries into a wide bowl with water and leave for a couple of minutes. Then carefully drain the water and any floating debris and transfer the berries to a sieve. Leave for a while until all the water drains out.

2. Pour the raspberries into a deep glass cup and puree in any way convenient for you. This can be done with a regular potato masher or an immersion blender.

3. Sprinkle the resulting raspberry puree with sugar, mix and leave for three hours so that the sugar crystals dissolve. Mix the puree again and place it on a sterile, dry glass containers. Close tightly nylon covers. Store the preparation in the refrigerator.

Recipe 2. Grated raspberries with sugar

Ingredients

one and a half kg of sugar;

kilogram of raspberries;

80 g powdered sugar.

Cooking method

1. Sort fresh raspberries, remove leaves and rotten berries. To wash or not, decide for yourself. You can leave the raspberries unwashed, but in this case you have no guarantee that bugs will not get into the preparation.

2. Pour the raspberries into a deep bowl, cover them with sugar and mash with a wooden masher until pureed. It is worth remembering that the shelf life of raspberries directly depends on the amount of sugar. The more it is, the longer the raspberries will be stored.

3. Raspberry puree Leave it alone for 20 minutes until the sugar crystals dissolve.

4. Wash the jars thoroughly, rinse, sterilize in the oven or over steam and dry. Place the raspberry puree into jars, sprinkle powdered sugar on top and seal tightly with boiled lids. Keep refrigerated. In winter, raspberries can be added to tea or used as a filling for pies.

Recipe 3. Raspberries, grated with sugar and currants

Ingredients

raspberries – 800 g;

sugar – 1 kg 300 g;

black currant – 200 g.

Cooking method

1. Sort the currants, tear off the stems, place on a sieve and rinse under running water. Leave the berries to drain all the water.

2. Sort through the raspberries, remove leaves and spoiled berries. Pour the raspberries into a wide bowl with water and leave for a couple of minutes. Drain the water and place the berries in a sieve to completely remove moisture.

3. Puree the currants in a blender until pureed. Mash the raspberries with a masher. Combine the ground berries in one bowl, cover with sugar and leave for several hours until the sugar is completely dissolved.

4. Stir the berry mixture again. Store the product in the refrigerator, placing it in sterile, dry jars.

Recipe 4. Raspberries with sugar and gelatin without cooking

Ingredients

dry gelatin – 7 g;

kilogram of raspberries;

half a glass of filtered water;

one and a half kg of sugar.

Cooking method

1. Sort fresh raspberries, remove leaves and spoiled berries, pour them into a wide bowl with water and leave for a few minutes. Carefully drain the water and any floating debris, and place the berries in a sieve. Wait until all the water has drained.

2. Place the raspberries in a saucepan and cover them with sugar. Place the bowl with the berries in the refrigerator for four hours. During this time, the raspberries will give juice and the sugar will dissolve slightly.

3. Then, using a wooden spoon, thoroughly grind the raspberries with sugar until homogeneous mass. You can do this using an immersion blender.

4. Pour some water into a small saucepan, add gelatin, stir and leave to swell for 20 minutes.

5. Place the saucepan over low heat and heat the mixture without bringing it to a boil. Pour the gelatin mixture into the raspberry puree in a thin stream and stir.

6. Pour boiling water over washed jars and wipe dry. Place the raspberries in the prepared container, close the lids tightly and place in the refrigerator for storage.

Recipe 5. “Drunk” raspberries with sugar for the winter

Ingredients

75 ml vodka;

sugar - kilogram;

raspberries - kilogram.

Cooking method

1. Sort fresh raspberries, remove leaves and spoiled berries. Pour them into a wide bowl and cover with sugar. Stir, cover with a towel or lid to prevent dust. Leave for ten hours.

2. Raspberries will give juice, but all the sugar will not melt. Every two hours, stir the raspberries and leave to infuse further, covering with a lid.

3. Wash the jars with soda, then rinse thoroughly and place upside down on clean towel so that they dry. Then sterilize and wipe them dry.

4. When the sugar is completely dissolved, add vodka and mix thoroughly again. Place raspberries in jars to the very top. Seat them tightly with boiled lids and store them in the cellar.

Recipe 6. Raspberry confiture with sugar for the winter

Ingredients

“Zhelfix” bag;

raspberries - kilogram;

sugar - kilogram;

Cooking method

1. We sort out the raspberries, remove the berries from the stalks and transfer them to a sieve. Wash and dry.

2. Pour raspberries into a deep basin. Wash the lemon. Using the finest grater, remove the zest from it and squeeze the juice out of the pulp. Zest and lemon juice add to the bowl with berries. Stir, add sugar and Zhelfix.

3. Place the bowl on low heat and cook for just a minute, stirring continuously so that the sugar dissolves.

4. Sterilize and dry the washed jars. Fill the container with hot confiture and seal it tightly with lids. Turn the jars upside down and leave them in this position for ten minutes. Then turn over and cool completely. In winter we serve jam for tea.

Recipe 7. Raspberry jelly with sugar for the winter

Ingredients

kilogram of granulated sugar;

one and a half kg of raspberries;

100 ml of clean water.

Cooking method

1. First of all, you should prepare the container. Wash the jars under running water. Remove heavy stains with baking soda or detergent with a minimum quantity chemical substances. Then place the jars in an oven preheated to 60 C and leave for half an hour. Cover the table with a kitchen towel and place sterile jars and boiled lids on it.

2. Sort the raspberries, remove spoiled berries and leaves. Pour the berries into a colander and rinse under running water to remove dirt and dust. Leave the raspberries for ten minutes to allow the water to drain.

3. Place the raspberries in a deep bowl and crush them with a masher until smooth.

4. Place a bowl of raspberries on medium heat, pour clean water into the raspberry puree and bring the liquid to a boil. Boil the raspberries for five minutes, then remove from heat and cool.

5. Place a sieve over a clean saucepan and rub the raspberry mixture through it using a wooden spoon. Add sugar and stir. Place the pan with the grated berries on low heat and simmer the mixture for forty minutes, stirring constantly with a wooden spoon. Remove foam periodically.

6. Pour the hot raspberry mixture into a glass container with a ladle so that there is a centimeter left to the edge of the neck. Seal the jars tightly, turn them upside down, wipe them with a towel, place them on the floor and cover them with a blanket. Leave the workpiece for a couple of days until it cools completely and store it in the basement or pantry.

Recipe 8. Raspberry jam with sugar

Ingredients

clean water – 800 ml;

raspberries - kilogram;

sugar – 800 g;

apples - kilogram.

Cooking method

1. Wash the apples thoroughly, cut them in half and remove the core. Place fruit halves in boiling water. Blanch for three minutes until soft. Remove the apples with a slotted spoon and rub them through a sieve.

2. Sort the raspberries, remove spoiled berries and leaves. Pour into a wide bowl of water and leave for a couple of minutes. Carefully drain the water, place the raspberries in a colander and leave until all the moisture has drained. Place in a bowl and blend with an immersion blender.

3. Combine raspberry puree with apple puree and mix thoroughly. Transfer the berry mass into a saucepan with a wide bottom and place it on slow fire. After a quarter of an hour, add sugar, stir, continue cooking, stirring constantly, until thickened.

4. Place the finished raspberry-apple jam on sterile, clean banks and seal tightly. Turn the jars over, cover with a blanket and cool completely. Store the jam in the pantry or cellar.

Soak raspberries in clean water for a couple of minutes to remove debris and pests.
It is believed that raspberries can quickly turn sour when in contact with metal, so it is better to grind them with a wooden masher rather than a blender.
If you want the pureed raspberries to last as long as possible, add more sugar.
Use only freshly picked raspberries for preparations.