How to make raspberry jam for the winter. Video: recipe for grated raspberries with sugar

For a long time raspberry jam was considered the main folk remedy for colds and sore throat. Many mothers and grandmothers today do not neglect this sweet medicine in the fight against various viral diseases and the flu. Raspberry jam actually contains a lot useful substances, and many vitamins are preserved even after cooking. During illness, such a delicacy has an antipyretic effect on the body. And all thanks to the fact that in this beautiful and delicious berries contained chemical substances salicylates, which are the main component of aspirin and painkillers. Our article presents the best recipes for raspberry jam. Using them, you can easily cook such a sweet medicine for the winter.

This sweet delicacy, familiar from childhood, will turn out very tasty and will be stored much longer if you follow the following tips when cooking it:

The first question that concerns housewives who decide to prepare this dessert for their family is how much sugar is needed for 1 kg of raspberries for jam. It all depends on how long it is planned to be stored and whether it will be amenable to heat treatment. If the jam is being prepared traditional way on the stove, just add sugar in a 1:1 ratio. But you can put less, to taste. If you do not plan to cook the raspberries, then 1.5-2.0 kg of sugar should be added per 1 kg of berries.
To prevent the jam from spoiling during storage and from becoming moldy, it is recommended to sprinkle the surface of the jar with sugar (50 g will be enough).
If insects are found in the berries, salt will help get rid of them. To do this, raspberries are dipped in a special solution for several minutes. To prepare it, you need to dilute a teaspoon of salt in 1 liter of water. Immerse the berries in the solution, then drain them in a colander and rinse under running water.

Five-minute raspberry jam

This recipe is good because the berries do not fall apart during the cooking process, but remain intact. This homemade jam Raspberries are not only tasty, but also beautiful. The process of its preparation consists of several steps:

Berries (1 kg) are sorted and carefully washed if necessary. If the raspberries are clean and free of insects, you can skip this step.
Whole berries are covered with sugar (600 g or to taste).
Before cooking, the raspberries should sit in sugar for 5-6 hours. During this time, enough juice will be released from the berries.
According to this recipe, raspberry jam is cooked over low heat for exactly 5 minutes. During this time it will become thicker, but the berries will still remain intact. Any foam that appears on the surface must be removed. The finished delicacy is placed in hot jars, rolled up with lids and wrapped for 6 hours.

The next dessert also requires only two ingredients. This raspberry jam for the winter is prepared exclusively from ripe berries and sugar without adding pectin or gelatin, but it will turn out quite thick and very tasty.

The step-by-step recipe for the sweet treat is as follows:

Berries (1 kg) are poured with cool water for 5 minutes, drained in a colander, washed and transferred to an enamel or glass container.
Using a potato masher or fork, mix the raspberries. The berries will no longer be whole, but that's okay.
Top the raspberries with sugar (700-1000 g).
The berries are left in the pan for 2 hours so that enough juice is released from them.
Raspberry jam is cooked over low heat in two batches. First you need to bring the contents of the pan to a boil, and then cook without a lid for 10 minutes, stirring constantly.
After the jam has cooled completely, put it back on the stove for 10 minutes. Literally before our eyes the composition will become thick. Now it is laid out in jars and covered with lids.

Cooking without cooking

Beneficial during heat treatment raspberry berries lose some vitamins. In particular, we are talking about vitamin C, which is destroyed during cooking. To make raspberry jam as healthy as possible, you do not need to cook it. It is enough just to mix the berries with sugar and place them in sterile jars.

To prepare raspberry jam without cooking, the ingredients are taken in a 1:2 ratio. This means that for 500 g of berries you should take 1 kg of sugar. Next, the raspberries and sugar are crushed using a wooden mortar or immersion blender. Ready jam immediately put into jars, leaving 1.5 cm to the edge. This space is filled with sugar, which acts as a preservative.

Blackcurrant and raspberry jam

By next recipe you can prepare a full-fledged dessert in which raspberries and black currants combine perfectly in taste.

The following will tell you how to make jam: step-by-step instruction:

Pour 2 cups of water into a saucepan and bring to a boil.
Pour black currants (6 tbsp.) and raspberries (2 tbsp.) into boiling water.
Pour 7 cups of sugar into the pan. Mix all ingredients together.
Bring the jam to a boil. Continue cooking it with constant stirring for 45 minutes. During this time, the jam should become moderately thick. You can cook the same delicacy in two stages. Then on the first day you should cook it for 15 minutes, then cool it, and put it on again slow fire for 20 minutes.
The finished jam should be poured into sterilized jars and rolled up. This amount of ingredients makes 4 500 ml jars.

Seedless raspberry jam

It will be difficult to refuse such a delicacy even for those people who do not consider themselves to have a sweet tooth. The raspberry jam prepared according to the recipe below turns out to be amazingly tender, and all because there are absolutely no seeds in it. Its consistency is similar to jelly, but no gelatin or other thickeners are added to it during cooking.

Step-by-step preparation of jam consists of the following steps:

Pour clean berries (1.2 kg) into a saucepan and fill them with water (2 tbsp.).
Cook the raspberries over low heat for 20 minutes after boiling.
Line a colander or sieve with gauze folded in several layers.
Place the cooked berries with syrup in small portions and gradually grind them, periodically squeezing the gauze.
Return the grated raspberries to the pan, add sugar (1.5 kg) and put on low heat. Cook the jam for 1 hour until it becomes thick enough.
You can store this delicacy in sterile jars throughout the winter.

Recipe for jam with gelatin

This delicacy will appeal to all jelly lovers. This raspberry jam recipe uses gelatin, which makes it thick in consistency and very tasty. Step by step process preparation looks like this:

The raspberries are removed from the garbage and put into the pan. It is advisable not to wash the berries in water. There is absolutely no need for excess liquid in the jam.
Raspberries are covered with sugar in a 1:1 ratio. The berry is left for 2 hours at room temperature. During this time, it should release a lot of juice.
The pan of jam goes on the stove. Its contents are brought to a boil and cooked for 10 minutes.
At this time, powdered gelatin (50 g per 1 kg of berries and sugar) is soaked in cold water. It will be enough to take 300 ml of liquid.
The swollen gelatin is added to the slightly cooled jam. The mass is thoroughly mixed and distributed among the jars.

Fragrant raspberry-strawberry jam

These two summer berries They go well with each other not only in color, but also in taste. The following step-by-step instructions will tell you how to make jam from them:

Sort raspberries (600 g) and strawberries (400 g), wash and place in a saucepan.
Cover them with sugar (1000 g) and leave for 20 minutes until the juice appears.
Place the pan with berries on the stove. Bring the ingredients to a boil and, stirring them constantly, cook the jam for 30 minutes.
Remove the pan from the stove. Cool the jam a little and roll it in jars. The treat can be stored for at least 1 year in a dark and cool place.

Raspberry and gooseberry jam is no less tasty. It’s just as easy to prepare as the previous strawberry-raspberry dessert.

Jam with oranges and raspberries

Delicious dessert with a spicy citrus note can be prepared according to the following recipe. Raspberry and orange jam is very easy to prepare:

Berries (1.5 kg) are sorted, washed and left for a while in a colander to drain excess water.
Oranges (3 pcs.) are peeled and thin white film, cut into pieces and added to raspberries.
Sugar (1.5 kg) is poured on top.
The pan is placed on low heat. The ingredients are brought to a boil and cooked in 3 stages for 10 minutes. Before each subsequent heat treatment The jam cools for about two hours. You can cool the contents of the pan longer, then the dessert will turn out thicker.
While the jam is being cooked, the jars are sterilized in the oven for 20 minutes at 100°. Tin lids should be boiled in water.
The finished jam is packaged in jars, covered with lids and sealed with a can opener.

In a similar way you can prepare delicious jam with raspberries and lemon. Peeled slices (without films or peels) are also cut into pieces and added to the pan with the berries. Thanks to the acid, the taste of raspberry jam is not so cloying.

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 reducing fever. But so that these remain in the jam healing properties, it needs to be cooked correctly. And in this article I wrote the 4 best recipes for 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 easiest and fastest way to 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, rinse well with warm water and wipe dry with a clean, lint-free towel.

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 washed 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 manufacture 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 it on 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 over 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, rinse it in cold water and dry it.

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 cooking surface. 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 amount 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. Fill up raspberry puree sugar and crush again with a masher.

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!

Raspberry jam! It's just the magic of words, taste and benefits. For those for whom food is medicine, nothing better can be imagined. It is believed that raspberries, the main raw material for such jam, contain aspirin and many vitamins and minerals. According to their own healing properties it stands almost in the first place in the struggle for normal quality of blood, circulatory system and immune system human body.

The presence of vitamins in raspberries: C, A, E, B2, PP; microelements: iron and copper - gives raspberry jam the properties of a tonic product with high regenerating and antioxidant capabilities. If you have a cold or hypothermia, it is recommended to drink plenty of warm drink with raspberries or raspberry jam. And this is the most folk recipe and the most popular sweet medicine.

And finally, raspberries are like berries, by themselves - healthy treat, which can be eaten as berry dessert fresh, cook compotes, jelly, raspberry soufflé, oven open berry pies with raspberries. Raspberry jam in this line takes its place of honor: it’s rare that a home doesn’t make jam from the aromatic and sweet forest or garden raspberries, and people in Rus' have long loved making tea with raspberry jam.

In cooking, there are quite a lot of recipes for making raspberry jam for future use, but each housewife chooses according to her own taste. We may enrich this selection with a selection best recipe raspberry jam, which with modern supplies fresh berries can be cooked all year round.

Vitamins PP, A, E, B2 stimulate vitality, increase skin elasticity and ensure a healthy complexion. Thus, jam helps a person prolong his youth. Iron, which is also present in good quantities in this jam, has a positive effect on the process of hematopoiesis.

How to prepare raspberry jam?

Let's face it, during any heat treatment a significant proportion of vitamins are lost. In the last century, raspberry jam was most often prepared in a copper basin, as were other types of jam. Some recommendations for making jam suggest using enamel containers. But enamel cookware gives a high stickiness to the jam, plus the enamel may chip if handled awkwardly. An aluminum container is also not suitable for making jam - the organic acids contained in the berries dissolve the oxide film on the surface of the aluminum. This is clearly visible on the inner surface of an old aluminum pan, all dotted with mini holes.

The best container for making any jam in all respects is a container made of high-quality of stainless steel. For cooking raspberries jam will do a large stainless steel pan with a thick bottom, which will almost completely prevent the berries from burning. Cooking in such a vessel is a pleasure.

In addition to a container for making jam, you will need a large cooking spoon with a long handle for periodic stirring and a slotted spoon to collect the foam.

In advance or while the raspberry jam is boiling, prepare glass containers for its hot filling and capping. The jars should be thoroughly washed and dried in a way convenient for you: in the oven or over a boiling kettle, but it is important that they are sterile and completely dry. Hard caps must also be sterile and dry.

Preparing raspberries for making jam

Raspberries for beautiful jam must be selected, as dry as possible, unripe, but not pale pink. If the raspberries are collected on your own site, then you don’t need to wash them before cooking. It is enough to sort through to remove non-standard and natural debris. If, nevertheless, the need to wash is inevitable, then it is better to wash in a colander placed in a container with water and, taking out the colander with raspberries, let the water drain as much as possible.

Raspberry berries can be infested with raspberry beetle larvae, white and small. They need to give a salt bath at the rate of: 10 grams table salt per 1 liter of water, in which the raspberries should be placed for 10 minutes. During this time, the worms will emerge. All you have to do is select them with a mesh slotted spoon. Rinse the raspberries freed from larvae in a colander by immersing it in clean water in two steps.

1. Recipe for raspberry jam in 5 minutes

This jam can be made from raspberries and strawberries. It is called the “five-minute”. The advantage of this cooking method is that it preserves as much as possible useful properties raspberries, which reduces the loss of valuable organic acids: salicylic and folic, as well as vitamins B and C; minerals - iron, potassium and copper.

The proportions of sugar and raspberries are based on: 1 kilogram of raspberries per 1 kilogram of granulated sugar. Raspberries should be poured first granulated sugar layer by layer: layer of sugar, layer of raspberries, layer of sugar should be the last layer in any layering. Leave the raspberries sprinkled with sugar to juice for 4-5 hours, possibly in a cool place.

After the specified time, the raspberry juice must be poured into a suitable container, put it on the fire, bring to a boil and cook over low heat for 10 minutes.
The resulting boiling raspberry syrup pour in the raspberries, bring them to a boil over moderate heat and cook for no more than 5 minutes, after which turn off the heat, and carefully pour the hot jam over the prepared glass jars and seal them for storage under a screw or hard lid using a can opener. Vacuum lids are now in use.

You can store this jam at normal room temperature in a dry and possibly cool place for a year, like all home-canned goods, by providing the jars with adhesive labels with the date of manufacture.

2. A simple recipe for raspberry jam

This recipe is a variant of the previous one with the difference that the proportions of granulated sugar and raspberries are different: granulated sugar - 1.5 kilograms; raspberries - 1.0 kilograms.

Pour the prepared raspberries with granulated sugar immediately into the container where they will be cooked. this type jam, and place in a cool place or refrigerator for 10 hours.
After the specified time in the refrigerator, place the pan with raspberries and sugar over medium heat and bring to a boil. From the moment it boils, it should be simmered over low heat for 15 minutes, and the jam is ready.

Pour this raspberry jam into prepared sterilized glass jars for storage. Please note that this jam should be stored for no more than 1 year.

3. Homemade recipe - ground raspberry jam

According to this recipe, it is rational to prepare jam from deformed and even overripe raspberries, possibly caught in the rain. And although it cannot boast of intact beautiful berries raspberries, but that’s the only difference.

Prepared clean raspberries weighing 1 kilogram are poured with 200 milliliters of water immediately in the container where they will be boiled and placed on medium heat until boiling. Reduce the heat and cook for no more than 3 minutes.
Grind the hot mass of raspberries through a mesh colander with a ladle, without touching the hot objects. The result will be raspberry pulp without seeds, which must be returned to the pan to continue cooking with the addition of 400 grams of granulated sugar just until it boils.
Immediately pour the raspberry pulp that has boiled with sugar into half-liter sterilized glass jars, leaving at least 1 centimeter to the top; cover them with prepared sterilized hard lids, place them in a container for sterilization, carefully pour hot water and sterilize within 15 minutes from the moment the water boils in the pan.

After the specified time, turn off the fire, remove the jars with a special holder for removing hot jars when home canning and seal the jam under hard or screw caps. Cover the closed jars to cool evenly to prevent mold from condensation forming. Store for general rules

4. Recipe for raspberry jam “Bulgarian style”

Even different housewives make raspberry jam using homemade recipes that have been passed down almost from generation to generation. What can we say about entire nations? Here interesting recipe, borrowed from Bulgarian cuisine.

Pour 2 kilograms of granulated sugar into a suitable cooking container. Raspberries, prepared according to all the rules, are laid out on top of the sugar, followed by 4 glasses of raw water.
Next, such jam is cooked over low heat without stirring until the first boil, after which it is necessary to remove the jam from the heat for a couple of hours; Place again, stirring slightly in a circular motion with a soft wooden spatula. You need to repeat such breaks a total of three times. At the end of cooking add citric acid in a volume of 2 teaspoons.
Pour the finished Bulgarian-style jam into prepared glass jars, preferably half a liter, close them in a way convenient for you, cover them to cool evenly without a condensation drop on the lid, which will cool immediately and preserve the mold flora.

Store according to the general rules for storing home canned food: in a dry and cool place.

The less you cook raspberries, the less caramelization of sugar will occur, which is not so healthy.
Optimally, to preserve the aroma and reduce the caramelization of raspberry jam, it should be cooked from a minimum volume of raspberries - no more than 2 kilograms.
The readiness of the syrupy drops is checked only for raspberry jam with high caramelization. It is necessary that it does not spread on the porcelain saucer.
Adding a special flavor will give raspberry jam fresh juice red currants instead of water, which will add thickness to the jam and eliminate its usual cloying quality.

To store raspberry jam in hot sealed jars, you need to pour it half a centimeter below the edges of the jar, this is important.

By the way, raspberry jam can also be cooked in a slow cooker! Bon appetit!

Raspberry jam is one of my favorite jams. I have already published an article about and mentioned it there various jams which I prepared before. Look, it's all very tasty.

Of course you know that raspberry jam is not only sweet, but also medicine. The best medicine is raspberries prepared fresh, without cooking. Or with minimal heat treatment. We mainly make raspberry preparations without cooking. Well, of course we cook 1-2 jars. Sometimes you want it with tea and it tastes so good.

How to make raspberry jam. Step-by-step recipes for raspberry jam

Here we will look mainly at jam, which is cooked for a short time and turns out to be very aromatic, tasty and healthy.

The benefits of raspberry jam for our health

We all know about the benefits of raspberries: they contain unique fruit enzymes, restore immunity and vitality body. In addition, raspberries are excellent remedy to detoxify and protect the liver.

Thanks to these properties, a lot of useful things are preserved in jam. The jam contains substances similar in composition to acetylsalicylic acid. Therefore, the benefit of raspberry jam is not only that it helps lower the temperature, but also thins our blood. I think almost every family has a treasured jar of raspberry jam in the refrigerator in case of colds.

However, the berry has its own disadvantage - it fades quickly. The raspberry season is short, usually in July. And now is the time to prepare delicious, fragrant, aromatic raspberry jam for the winter. With him we will be happy to drink tea in the winter, treat colds and use it as a filling for desserts.

I don’t make a lot of jam myself. But raspberry jam is a holy preparation. You can buy raspberries at the market (a kilogram of raspberries costs about 350 rubles) or pick them in the garden. You can also make jam from wild raspberries.

I'll tell you about the basic recipes for making raspberry jam for the winter with step by step photos, so that everything is simple and clear to understand.

What to consider when preparing raspberry jam

The berries must be dry. If the berries are wet, they should be laid out on paper napkins on the table and left for a while. Thus, the berry will give up unnecessary excess moisture;
Do I need to wash the berries to make jam? No, it is not recommended to wash the berries;
Water should not be added to jam, although in many recipes you can see water in the recipe. No matter how many times I try to add it, the jam turns out liquid and not at all what I like;
It is recommended to cook no more than 2 kg of raspberries at a time - this way the berries will not boil over and will remain intact. I myself like to make jam in small portions;
The most suitable cookware for cooking is enameled or stainless steel.

Preparing to make jam

The berries must be sorted well, cleaned of sepals, dirt, and possible worms, and only then start making jam. It is best to pick berries in dry weather.

Before preparing jam, jars must be sterilized. To do this, wash them with soda or dishwashing detergent, rinse them well, and place them uncovered in the microwave for 1.5-2 minutes at full power.

One of my favorite ways to sterilize jars is to use the oven. Washing jars baking soda, rinse, then put them in a cold oven. Turn it on to 200 degrees and set it for 20-30 minutes. Then turn off the oven and keep the jars there for a little longer. We'll take it out carefully. And turning it upside down, put it on clean towel. Our jars are ready.

Simply rinse the lids and pour boiling water over them for a few minutes, carefully remove and dry.

I'm making raspberry jam different ways. If there is time, then according to all the rules, if there is no time, then more in a fast way. My dishes are also different. At the dacha with mommy and I always make jam in a special enamel basin (oh, how old is it!). But here you must always make sure that the jam does not burn; stir with a wooden spatula.

At home I make jam in a stainless steel pan. And, of course, you must always make sure that the jam does not burn during cooking. I also stir everything with a wooden spatula. Now let's find out how to properly cook raspberry jam.

We cook raspberry jam for the winter according to all the rules

Here is a recipe for making raspberry jam with step-by-step photos.

We will need:
Raspberries – 1 kg
Sugar – 1 kg

How to cook

Cover the berries with sugar in a 1:1 ratio and let it brew. It is better to pour in layers. A layer of berries, a layer of granulated sugar. Set aside overnight, covering the container with berries with parchment. Mommy and I usually leave the berries for at least 12 hours. Let the berries release their juice.

In the morning, put the berries on low heat, constantly making sure that they do not burn. Cook over low heat for 30 minutes.

When cooking jam, foam forms. We always film it. Oh, how delicious it is. It seems to me that I would make such jam just because of one chiffchaff!

After 12-24 hours, continue to cook the jam over low heat again. About another 20-30 minutes. Remove the foam again. Towards the very end of cooking, you can put a mint or rosemary leaf in a bowl of jam - this will add an incredible aroma!

How to prepare raspberry jam so that it does not become sugary? At the end of cooking, you can add a little citric acid. On the tip of a knife.

How to check the readiness of jam

It should flow from the spoon in a thick stream. Or drop it on a saucer, it should not spread.

Pour hot jam into jars. Close the lid. Our raspberry jam is ready. Let's leave it to cool. Store in the refrigerator or cellar.

How to make thicker jam

Raspberry jam is already rich and thick. But if you want an even richer density, you can buy the natural thickener Zhelfix in the store and add it to the jam according to the instructions. And this same thickener prevents the jam from becoming sugary.

Easier and faster classic recipe raspberry jam

We do everything as in recipe 1. The proportions of raspberries and sugar are 1:1. But the cooking process does not require so much time, it is faster.

Cover the raspberries with granulated sugar. Leave for half an hour to an hour. The berries will give juice. Place on low heat and stir gently constantly. Cook for 20-30 minutes. The resulting foam can not be removed.

How long to cook raspberry jam

Cooking times may vary. If the berry is garden, large and dry, it will take about 1-1.5 hours. If the berry is small, not dry - 1 hour.
We determine readiness by eye, the jam should stretch, and the sugar should completely melt.

Take a jar and, while the jam is still hot, carefully pour it. Close the jar with a lid. The jam is ready.

Here's a simple one step by step recipe raspberry jam for the winter “Five Minutes”. The proportions of berries and sugar are the same, 1:1. The name of the jam speaks for itself. After boiling, cook for only 5 minutes! Prepares quickly. A very convenient and simple way to make jam for the winter.

How to cook

Place clean berries in a saucepan in small portions, sprinkling with sugar. Let the raspberries sit for a couple of hours to release their juice.
Place the pan on low heat and bring to a boil, stirring the berries with a wooden spoon.
After boiling, cook for 5 minutes. Mix everything carefully so that the berries do not become too bruised and remain intact. Remove the foam.
Pour hot jam into sterilized jars. When the jam has cooled, remove the jars to a cool place.

Raspberry jam without cooking for the winter

One of my favorite recipes is pureed raspberries with sugar. It doesn’t need to be cooked, which is also a huge plus in terms of usefulness. Grind the raspberries with sugar (1:1) with a wooden mortar. Place into sterilized jars. Keep refrigerated.
No matter how much I try to grind raspberries in other ways (in a food processor, meat grinder), for me there is nothing better than a wooden mortar. But it’s labor-intensive, I agree.

I suggest watching another video recipe for making raspberry jam without cooking. Cold way for the winter.

Calorie content of raspberry jam

Raspberry jam prepared using the methods described above is very healthy, but quite high in calories due to the addition large quantity Sahara. This product contains about 275 kcal per 100 grams.

Therefore, if you are watching your figure, you need to consume this jam in strictly limited quantities.

But there is another recipe that does not contain a single gram of sugar. This cooking method is perfect for people who control their body weight.

This recipe only requires one ingredient: raspberries. For liter jar It will take about 5 kg of raspberries and it will take quite a long time to cook.

According to this recipe, the jam is prepared on steam bath. To prevent the jar from bursting, place a cloth on the bottom of the pan. You can also use bamboo sticks to Japanese cuisine(break it and put it on the bottom of the pan).

Pour the berries into the jar, shake them down and crush them a little. Place in a water bath.
As soon as the first portion of berries is boiled down, add a second one. The water from the raspberries evaporates, we slowly crush the raspberries. Cook until thick.
Place the resulting jam in the oven over low heat to evaporate all remaining moisture.

The resulting jam does not need to be stored in the refrigerator, but only a spoonful of it per day is enough. This sweetness contains a powerful dose of vitamins and fat burners. In the summer, these berries are a great way to lose weight, and in the winter you can maintain the results.

How to make raspberry jam for the winter. Video: recipe for grated raspberries with sugar

Five-minute raspberry jam

Cooking without cooking

Blackcurrant and raspberry jam

Seedless raspberry jam

Recipe for jam with gelatin

Fragrant raspberry-strawberry jam

Jam with oranges and raspberries

Raspberry jam with gelatin.

Raspberry jam.

Raspberry jam without cooking.

How to prepare raspberry jam?

Preparing raspberries for making jam

1. Recipe for raspberry jam in 5 minutes

2. A simple recipe for raspberry jam

3. Homemade recipe - ground raspberry jam

4. Recipe for raspberry jam “Bulgarian style”

How to make raspberry jam. Step-by-step recipes for raspberry jam

Menu:

Recipe for raspberry jam pureed with sugar

We will need:

Preparation:

Instant raspberry jam for the winter

Ingredients:

Preparation:

Frozen raspberry jelly

We will need:

Preparation:

The benefits of raspberry jam for our health

What to consider when preparing raspberry jam

Preparing to make jam

We cook raspberry jam for the winter according to all the rules

How to cook

How to check the readiness of jam

How to make thicker jam

How long to cook raspberry jam

Raspberry jam without cooking for the winter

Calorie content of raspberry jam