Seedless raspberry confiture for the winter. Raspberry jam

One of our favorite preparations is raspberry jam for the winter; we have recipes without seeds, with seeds, and with the addition of other berries. My children love this delicacy with pancakes, just for a sandwich in the morning with tea, you can make it thicker and use it as a filling for pies, it will be very tasty.

In general, they are popular not only because of their taste, the berry has an amazing ability to help prevent and cure colds. Raspberries even contain substances that lift your spirits, dispelling the autumn blues. So I grow a lot of raspberries and try to make as many preparations as possible.

Many people prefer to buy raspberry jam in the store. A large number of beautiful jars on the shelves, with bright labels and equally bright contents. I once tried to buy this kind of jam, you know, the taste of flavorings and sweeteners was very strong, I just didn’t dare give it to my children. So, if you have the opportunity, then make your own jam, because you can make it not only from fresh berries, but from frozen ones it will be no worse.

Raspberry jam differs from jam in its preparation time and consistency. It is its jelly-like appearance that makes it easy to spread on a sandwich and not drip from different sides, and it looks beautiful, shimmering in a vase with different shades of raspberry color.

Raspberry jam, step by step recipes

Unlike jam, any berries that are slightly unripe or slightly mashed are suitable for jam; we will still mash and chop them. And since the jam takes longer to cook, it is less likely to spoil due to unripe berries.

Raspberry jam for the winter, recipe No. 1

This recipe only requires two ingredients:

• Sugar
• Raspberries

They are taken in equal proportions, so you don’t get confused. How to cook raspberry jam? Yes, very simple. We sort out the berries and rinse them in a bowl in a colander. If suddenly there are worms or some other living creatures on the berries, then you need to hold them a little in a salty solution so that the bugs float up, and then rinse well several times.

Sprinkle all the clean berries with half the amount of sugar and set aside for five hours. During this time, a sufficient amount of juice will be released, which needs to be drained by simply throwing the berries into a colander.

It will be more convenient to cook jam in a wide saucepan or bowl; you can also use a stainless steel basin if there are a lot of berries. I also advise you to prepare sterilized jars with lids in advance, you can use euros. And in order to stir the jam, we will need a wooden spoon or spatula.

So, we poured the raspberry juice into a saucepan, now pour the remaining sugar into it and begin to slowly heat until it boils. As soon as the juice begins to boil, foam appears on top; it must be removed, otherwise our jam will not be beautiful. Let the syrup simmer slowly for about 10 minutes, then remove from the stove and cool slightly, for about an hour.

The next time we again let it simmer for a little while, but at the end we don’t remove it from the heat, but pour the berries into the syrup and cook until full readiness. It’s not difficult to determine, drop a drop of jam on a plate, if it holds its shape, then you’re done. Pour the jam into jars and wrap it up for a day so that it cools more slowly.

Raspberry jam with gelatin

This recipe is for those who do not like to stand at the stove for a long time. The jam turns out thick and beautiful and cooking takes very little time.

From the products we will need:

• One kg of berries
• Kilo four hundred granulated sugar
• A quarter teaspoon of citric acid
• Five grams of gelatin
• 0.3 ml water

How to make raspberry jam with gelatin

At the very beginning, you need to soak the gelatin in a couple of tablespoons of water and stir in citric acid, let everything swell.

I rinse it the same way as in the first recipe. We give excess water drain. Immediately pour it into the cooking container along with the sugar and pour water into it. Again, quietly bring to a boil, remove the foam and cook for about 15 minutes. Two minutes before the end of cooking, pour in the swollen gelatin and mix everything very well.

It is also better to choose small jars. We prepare them in advance, because we pour the jam right away, hot. Roll up the lids and place in a warm place under a fur coat or blanket to cool slowly.

Raspberry jam without seeds

It turns out very beautiful dessert, which can be used to decorate baked goods or ice cream. Very tasty and beautiful jam is also suitable as a filling for baked pies or a large pie.

Ingredients you need:

• One and a half kg of raspberries
• One and a half kg of sugar
• Half a liter of water

How to make this jam:

The berries need to be washed, by the way, for this option you need to take ripe berries, from which the seeds are easily separated.

Pour clean raspberries into a cooking container and pour water into it. We begin to heat slowly and simmer on the lowest heat for about 15 minutes until the berries become soft.

Now we need to get juice from them. You can simply rub the raspberries through a fine sieve; all the seeds will remain in it. But if you want the jam to be perfectly transparent, then you will have to pass the berries through several layers of gauze and get clean and clear juice.

Pour the juice into a saucepan, add sugar and cook over low heat in one go. This will take about an hour. All this time you need to stir the future jam with a wooden spatula and do not forget to skim off the foam. The foam can be placed separately somewhere, it is very tasty and is eaten quickly.

At the end of cooking, we try the jam and also check with a drop. If you are not satisfied with the thickness, cook for some more time.

Place, again, hot, into jars. The jam will harden for about a day, during which time it is better to wrap it in something warm.

Raspberry jam in a slow cooker, a recipe for the winter

With the help of our kitchen assistant, making raspberry jam is as easy as shelling pears; to do this, you need to take berries and sugar in equal proportions and spend a little time.

Making raspberry jam in a slow cooker is easier than making it in a saucepan. You need to pour the washed berries into a bowl, immediately pour all the sugar into it and cook in the stew mode for about an hour. But you will still have to stir it several times so that the jam does not fry. Then immediately pour it into jars and into a warm place for a day.

Raspberry-currant jam, recipe

We especially love this recipe because black currant gives it a special sourness. And we cook it only with bones; children like to chew them.

For preparation we will need:

• Kilo of raspberries
• Half a kilo of black currants
• Two kilos of sugar

How to make jam:

We sort the berries, you need to tear off all the stems from the currants, rinse everything well and let the water drain, you can scatter the berries on a towel to dry. After all this, you need to chop the berries, you can put them through a meat grinder or use an immersion blender.

All liquid and aromatic mixture Pour the berries into a saucepan and pour in half the sugar. We begin to heat it slowly and after boiling, cook for 15 minutes, naturally skim off the foam. After this, set the jam aside for a while to cool slightly, and at the same time pour in the remaining sugar.

After about an hour, put it on the fire again and continue cooking until it’s cooked through. Immediately put into jars. Wrap the jars in something warm.

Raspberry jam with starch, recipe

With starch you get a good jam, it has a fairly thick consistency, without long cooking. If you like, you can cook it like this.

• Two kilos of berries
• One and a half kilos of sugar
• Two tablespoons of potato starch

How to cook:

The berries need to be washed well and carefully, the water should be drained and allowed to drain a little. Grind the berries with a blender or through a meat grinder; if desired, you can squeeze them through cheesecloth so that the jam is seedless.

Place the mixture on low heat and after boiling, cook for 20 minutes. Meanwhile, dilute the starch in half a glass of water and, at the end of cooking, pour it into the jam, not forgetting to stir everything. As always, we immediately roll it into jars.

Raspberry jam without cooking

This jam will retain a large amount of vitamins. You just need to do it using sterile objects. kitchen utensils so that germs do not get into it. All tools can simply be doused with boiling water, and the jars can be sterilized.

For jam we will need:

• Kilo of raspberries
• Two kilos of sugar

How to cook it:

Grind the berries with a blender, after washing them first, of course. Using a wooden spoon, rub through a fine sieve. Add sugar in portions, stirring all the time. Then put it on the fire and heat it slowly, stirring all the time so that the sugar dissolves completely, but do not bring it to a boil. Place while hot into jars. We roll up the jars and wrap them. It is best to store this jam in the refrigerator and eat it quickly.

Raspberry jam with lemon zest

Very interesting recipe, the jam tastes piquant. We really like the slight sourness in raspberries.

We will need:

• A couple of kilograms of berries and sugar
• One lemon

How to cook:

Sort and rinse the berries. Pour into an arched container and add sugar. Leave for several hours to allow the juice to release. Drain it and boil for 15 minutes, then add the berries. Grate the lemon zest and add it to the jam. Continue cooking, 10 minutes before the end, squeeze all the juice out of the lemon into the jam.

When ready, place them in jars, roll them up and let them cool under a warm blanket for 24 hours.

As you can see, you can prepare raspberry jam in different ways; all the recipes have been tested by our family and have deservedly taken an honorable place in our cookbook.

Raspberry and peach jam, video recipe

Raspberry jam It is useful in winter not only for treating colds, but also as a dessert for tea, and also as a filling for homemade. Many people don't know what the difference is between raspberry jam and jam. Raspberry jam, unlike preserves, has a thicker and gelatinous consistency. You can make jam with or without seeds. Most of us make jam from fresh raspberries, but at the same time, few people know that frozen berries from last year’s season can be used to make it.

Why bother cooking it at home when you can buy it in any supermarket. Industrial jams on store shelves beckon with a beautiful jar and label, but don’t rush to buy them. In the production of such jams, a large number of dyes, stabilizers, emulsifiers, flavorings and other “chemicals” are used, and often their concentrate is used instead of fresh raspberries.

At the same time, the benefits of raspberry jam or homemade jam from fresh or even frozen strawberries are quite obvious. And if you decide to please your whole family with this delicious dessert home production, then you are most likely already looking for step-by-step recipes with photos, raspberry jam which will make cooking easy and simple.

To make raspberry jam, any raspberries will be useful. Don't be afraid to put unripe raspberries in it. Such berries contain a large amount of natural gelling substances, which make the jam thicker. You can also use industrial pectin, gelatin, and starch as a thickener.

Raspberry jam. Step-by-step recipes with photos

Raspberry jam - recipe

Ingredients:

• - 1 kg.,
• Sugar – 1 kg.

Sort the raspberries and add half the sugar. Leave the juice to simmer for 4-5 hours. After this, strain the raspberries through a colander into a bowl with wide edges in which you will cook the raspberries. Add the remaining sugar to the juice. Bring it on raspberry syrup to a boil. Stir it with a wooden spoon and collect the foam that appears.

Boil for about 10 minutes. After this, add the squeezed raspberries. Boil for another 20 minutes. Pour hot raspberry jam into sterile jars. Roll up the steamed lids. Turn the jam jars over and cover for 1 hour. After that, turn them back over. After a day you can see that delicious raspberry jam started to gel.

For filling pies, pies, buns, etc. homemade baked goods It is best to make seedless raspberry jam.

Seedless raspberry jam - recipe

Ingredients:

• Ripe raspberries – 1.5 kg.,
• Water – 2 glasses,
• Sugar – 1.5 kg.

Before, how to make raspberry jam, sort out the ripe raspberries and wash them carefully with water. Transfer them to enamel pan, fill with water and place on slow fire. Boil until the berries are completely softened. Cooking time is 15-20 minutes. Let the raspberry puree cool. Line a colander with gauze. Place boiled raspberries on it in small portions and squeeze the juice into a clean saucepan. In received raspberry juice add sugar.

Place the pan on the stove and bring to a boil. It is necessary to cook raspberry jam for about one hour, stirring it from time to time with a wooden spoon and skimming off the foam. To check if your jam is ready, scoop a little of it into a spoon and drop it onto a cold plate. Ideally, the drop should not spread.

If the jam turns out liquid, boil it for another 10 minutes. Pour the jam while it's hot. Jars and lids must be sterilized before use. If you are using nylon covers, steam them. Turn the jam jars over and wrap them up.

Raspberry jam with ginger turns out incredibly tasty and spicy thanks to the addition of grated ginger and cinnamon sticks.

Raspberry jam with ginger - recipe

Ingredients:

• Raspberries - 2 kg.,
• Water – 500 ml.,
• Ginger root – 1 pc.,
• Cinnamon sticks – 2 pcs.
• Sugar – 2 kg.

Rub the washed and sorted raspberries through a fine sieve. Try to do this carefully to squeeze out all the raspberry juice from the pulp. Pour the juice into a saucepan. Peel the ginger root and grate it on a fine grater. Add the grated ginger to the pan with the juice. Add sugar and add cinnamon sticks. Place on low heat. Boil the jam for 10 minutes. Remove the cinnamon sticks. Pour it into sterile jars.

Raspberry mint jam - recipe

Ingredients:

• Raspberries – 1.5 kg.,
• Water – 1 glass,
• Sugar – 2 kg.,
• Lemon juice - half a glass,
• Mint sprigs – 2-3 pcs.

Everyone who tried it liked raspberry jam with mint. Light notes of menthol give it a special piquancy and sophistication. Pour washed raspberries with water and boil for 10 minutes. Add mint sprigs to it and simmer for another 10 minutes. After this, the mint must be removed and the raspberries cooled. Cooled down raspberry puree rub through a sieve, placing it in small portions. Add sugar to the resulting raspberry juice and pour lemon juice.

Stir and place on low heat. Boil the jam for about 20 minutes, then pour into sterile jars and roll up metal lids, turn over and wrap. It is best to take the finished raspberry jam into a cold room.

To make the raspberry thick, pectin is added to it. Pectin is a natural polysaccharide obtained industrially from dried vegetables and fruits. Here is an example of one such recipe, the jam for which is prepared using Zhelfix.

Thick raspberry jam with pectin - recipe

Ingredients:

• Raspberries – 1 kg.,
• Sugar – 1.5 kg.,
• Zhelfix packet

Wash the raspberries and tear off the stems, if any. Pass it through a juicer. Add sugar. Stir until it is completely dissolved. Next, place the raspberries and sugar on the stove and bring to a boil. After this, add a bag of Zhelfix. Boil for another 5 minutes, pour into jars and seal with metal lids. Turn the jars over and cover them with a blanket.

Starch can also be used as a thickener for jam.

Raspberry jam with starch - recipe

Ingredients:

• Raspberries – 2 kg.,
• Sugar – 1.5 kg.,
• Starch – 2 tablespoons

Sort the raspberries and wash them. Place in a saucepan or deep bowl. Mash it with makogon. Add sugar and stir with a spoon until it is completely dissolved. Dilute the starch with a little water and add it to the raspberry puree. Stirring constantly, cook the jam for about 20 minutes. Skim off the foam and pour into jars that have previously been sterilized.

Raspberry-apple jam - recipe

Ingredients:

• Raspberries – 1 kg.,
• Sugar – 2 kg.,
• Apples – 500 gr.

Wash the raspberries and apples. Cover the raspberries with sugar. Give her time to let the juice flow. Peel the apples, remove the core and cut into small pieces. Using a blender, puree the apples. As soon as the juice appears, place the pan over low heat.

Skim off the foam and boil for 15-20 minutes. Add applesauce. After this, boil the jam for another half hour, stirring constantly so that it does not burn. Sterilize the jars over steam or in the oven, as you prefer, and pour raspberry and apple jam into them.

Raspberry jam with lemon - recipe

Ingredients:

• Raspberries – 2 kg.,
• Sugar – 2 kg.,
• Lemon – 1 pc.

Place the sorted raspberries into the bowl in which you will make the jam. Wash the lemon, remove the zest and squeeze out the juice. Add juice and zest to raspberries. Add sugar and stir. When the sugar has dissolved, the pan can be placed on the stove. Cook the jam for at least 20 minutes.

Let's see how to cook raspberry jam in a slow cooker.

Raspberry jam in a slow cooker - recipe

Ingredients:

• Raspberries – 1 kg,
• Granulated sugar – 1 kg.

Carefully sort the raspberries, removing all spoiled berries, leaves, petioles and branches. Rinse it with water. Add sugar and stir. After the sugar has melted, place it in the multicooker bowl. Select the “Stew” mode and set the timer for 60 minutes. During the cooking process, to prevent the jam from burning, you need to stir it 2-3 times.

The finished product, although with seeds, is thick and very tasty. If you want to prepare it for the winter, then pour the jam into sterile jars and roll up the same sterile (steamed) lids. Jars of jam must be turned over and covered with something warm.

Raspberry jam without cooking - recipe

Ingredients:

• Raspberries – 1 kg.,
• Sugar – 2 kg.,
• Vodka or cognac – half a glass.

Raspberry jam prepared according to this recipe preserves maximum amount vitamins, since it is prepared without heat treatment. Sort the raspberries, wash them, and then puree them with macogon. Rub the raspberry puree through a sieve to remove the seeds.

Pour sugar into the resulting mass, add vodka and stir until the sugar dissolves. Pour boiling water over jars and lids. Pour jam up to the hangers of the jars and seal tightly with lids. Jars of jam are stored in a dry and cool place. Since the jam uses vodka or cognac, it can only be consumed by adults. For children, make without the alcohol-containing component, but to prevent it from molding, boil the jam for 5-10 minutes.

Now you know how to cook raspberry jam, recipes as you can see, they are very diverse, and every housewife has the opportunity to choose the one she likes.

Fruits and berries make up a significant part of our diet not only in summer, but also in early spring, rainy autumn and snowy winter. These are absolutely necessary products for humans; they are not only beautiful and tasty, but also healthy. In addition, they contain a large amount of organic acids, which is very necessary for nutrition.

Since used food products, generally contain little acid. I offer a recipe for making raspberry jam using the cold method. I'm sure many will agree with me that there are times when you don't want to do conservation at all. But what could be tastier? homemade jam in winter with a cup of hot tea. This recipe is the easiest to prepare and also the most healthy than the hot method. Since it will retain all the beneficial vitamins for your health.

When choosing raspberries, pay attention to their appearance. The berries should be dry, evenly colored, and not crushed. Unripe berries reveal themselves as brown and greenish areas. For jam, choose slightly unripe berries, as they contain the most pectin. Due to this substance, the jam gains thickness.

Raspberries are very delicate, so they spoil quickly. Therefore, when you store raspberries, place the berries on a flat object, cover the top with gauze and send them to a cool place. In this state, raspberries can be stored for no more than two to three days.

Healthiest jam? Of course it is raspberry jam: it, firstly, increases immunity and appetite, improves digestion and mood, has an antiviral as well as bactericidal effect, is very useful during mental disorders and depression, and improves complexion. Not recommended for people with low blood pressure, get carried away with raspberries.

The jam preparation time will be 50 minutes. Number of servings: 10 pieces.

Ingredients for raspberry jam:

• Fresh raspberries – 500 grams.
• Granulated sugar – 1 kilogram.

Raspberry jam - recipe

For raspberry jam we need raspberries and sugar.

Modern housewives make raspberry preparations for the winter in order to preserve the harvest of berries and receive vitamins from them during frosts. There are many recipes, but all of them are able to preserve the usefulness of raspberries so as not to get sick in winter, using them as a delicacy and medicine.

How to make raspberry jam

Any housewife knows that making raspberry jam for the winter is a complex and lengthy process, but its result brings pleasure when eating the delicacy. For long-term storage They use sterilization of jars, and the berries are prepared in a special way. Many recipes allow you to prepare jam for the winter to suit every taste, so that every family member is satisfied with the resulting delicacy.

Preparing jars

In order for raspberry jam to last throughout the winter, you need to prepare sterile jars for rolling it up. There are several options for sterilizing packaging:

• In the microwave: to do this, take jars up to 1 liter in volume and pour a little water into them by 2 cm, then place in the microwave and set the power to 800 watts. After the water has boiled away, the jars are ready for sealing.
• Steam: you need to take a bowl of boiling water, place an iron grate or sieve on it, and place jars on top, neck down. For liter cans The processing time will be 10 minutes, and for three-liter bottles – 15 minutes. A sign of the end of sterilization will be drops flowing down the walls of the jar.
• In the oven: place the jars in a cold oven, neck down, heat to 150 degrees and hold the containers for 15 minutes.
• In a double boiler: turn the jars upside down, turn on the cooking mode on the equipment and hold for 15 minutes.
• After preparing and filling the jars raspberry jam they should also be sterilized in a wide saucepan: to do this, you need to pour cold water and bring to a boil, after 15 minutes turn off and roll up.
• In addition to the jars, the lids should be sterilized: they should be thoroughly washed with soda, placed in boiling water and held for 2 minutes. It is better to choose smooth covers, without traces of rust, dents, with a suitable rubber diameter.

How to choose berries

To make raspberry jam, you should choose berries that are ripe but not overripe. They should be medium in size, dark in color and rich in aroma. Then the jam for the winter turns out not only tasty, but also beautiful. Berries should be clean, whole and dry, and wrinkled and moldy ones should be set aside. Broken berries will not work because they will release excess juice and will not look beautiful in the finished treat.

Raspberry recipes

Some subtleties:

1. Any recipe for making raspberry jam for the winter begins with preparing the berries. They need to be sorted out, putting aside under- and overripe berries, and removing the sepals and stalks.
2. Raspberries should not be washed with running water: to avoid damage, they should be washed by immersion in water. After washing, the berries should be left to drain, and then transferred to a container for preparations.
3. If the berries have been infected with worms, then they need to be soaked in saline solution, remove the surfaced larvae after 10 minutes and rinse twice.
4. The main components for making jam for the winter are raspberries and sugar, which are taken in a concentration of 1:1 or 1:2.5 when using juice. The remaining ingredients can be added as desired: lemon, ginger, cinnamon, mixed with other berries or spices.
5. Most quick recipe involves making jam in 5 minutes, longer ones - over 1 hour.

With lemon for the winter

You can prepare raspberry jam for the winter by including lemon; for the dish you will need the ingredients in the right quantities:

• berries – 1 kg;
• cinnamon – 2 sticks;
• sugar – 300 g;
• lemon – 1 pc.;
• ginger - a large finger-sized root;
• pectin, gelatin or gelatin – 1 sachet.

Manufacturing includes step-by-step steps:

1. Wash the lemon, wipe it, cut off the zest, chop or grate it, and squeeze the juice out of the rest.
2. Peel the ginger, grate to the core, discard it because it is too fibrous.
3. Rub the berries through a sieve, trying to drain all the juice. Throw away the cake.
4. Mix lemon juice with ginger and raspberries.
5. From the total amount of sugar, take 2 tablespoons, mix with jellyfix, pour into the berries along with cinnamon.
6. Place on the stove, bring to a boil, add the remaining sugar.
7. Stir, boil for 3 minutes, skim off the foam.
8. Pour into sterilized jars.
9. Instead of gelatin, you can take 2 tablespoons of starch, which are filled with water and poured into the workpiece before cooking.

Seedless raspberry jam - pureed through cheesecloth

The original recipe for making raspberry jam for the winter may be characterized by the absence of seeds. You will need:

• water (filtered) – half a glass;
• berries – 1 kg;
• sugar – 1 kg.

Cooking steps:

1. Crush the berries and mix with water.
2. Bring to a boil, remove after 3-4 minutes and cool.
3. Separate the seeds either by grinding through a strainer or through cheesecloth and a colander.
4. Discard the pulp and mix the resulting juice with sugar.
5. Take a saucepan with a wide bottom, pour juice into it to a height of 2 cm, and put on fire.
6. Stir the juice all the time with a wooden spatula until it boils, evaporate for 7 minutes.
7. When the jam becomes thick in consistency, put it in a jar and repeat the steps until the juice runs out.
8. Roll up warm.

Raspberry jam without cooking

A version of the raspberry jam recipe for the winter will be simple and quick way without cooking, for which you will need:

• berries – 4 cups;
• apple juice – 1 glass;
• liquid honey - 1 glass.

How to cook:

1. Rub the raspberries through a sieve or chop with a blender.
2. Heat honey in a water bath to soften.
3. Mix raspberries with honey and juice, put on low heat, do not allow to boil.
4. After the honey has dissolved, remove the jam, let it cool, and put it in cold jars.
5. Keep refrigerated.

Raspberry confiture with gelatin

For making tasty and healthy raspberry jam for the winter you will need:

• berries – 1 kg;
• sugar – 1.5 kg;
• water – 50 ml;
• gelatin – 30 g.

How to do:

1. Pour water over the berries, put on fire, cook for 10 minutes, and crush.
2. Place on a strainer and rub with a spoon.
3. Strain the juice and mix with sugar.
4. Cook over low heat for 40-50 minutes, skim off the foam.
5. Pour gelatin with water until it covers it and leave for half an hour. Heat to dissolve lumps, pour into confiture a couple of minutes before the end of cooking.
6. Pour hot confiture into jars, roll up, and wrap for a day to keep warm.
7. After cooling, store.

Video: how to make jam in a slow cooker

The well-known raspberry is extremely healthy and tasty. Raspberry fruits contain a lot useful substances, namely: up to 11% sugars (fructose, pentose, glucose), essential oils, pectin, protein and tannins, vitamins C, A, and group B, organic fruit acids (malic, citric, tartaric, salicylic, etc.), as well as alcohols, anthocyanin and catechins.

Raspberry represents the present delicious medicine, used in traditional folk medicine as an anti-inflammatory and antipyretic agent (raspberries have these properties in any form due to the presence of salicylic acid).

This wonderful berry consumed in fresh, and also prepare different ways: frozen, dried, juiced, alcoholic drinks, marmalades, jams.

Raspberry jam prepared for the winter will pleasantly delight your family (especially children) and guests; this wonderful delicacy is good served with tea; raspberry jam can also be used to prepare various confectionery products.

How to make raspberry jam?

Ingredients:

• raspberries – 1 kg;
• granulated sugar (domestic production) – 1.2-1.5 kg (depending on the juiciness of the fruit);
• water – 300-400 ml;
• a little powdered sugar.

Preparation

We sort the berries, rinse them under a gentle stream of water or in a basin, carefully place them in a sieve and gently remove the stems. Place the berries in a bowl, add 500 g of sugar, mix carefully and put in a cool place for 3-5 hours.

Carefully pour the juice formed in the bowl into the jam pan, add water and the remaining sugar. Bring everything to a boil with continuous stirring. The sugar should completely dissolve. Naturally, we remove the foam. Cool slightly for 10 minutes. Now add the berries to this syrup and boil at low boil for 5 minutes, stirring gently with a wooden spoon or spatula.

We wait for it to cool completely, bring it to a boil again over low heat and cook for another 5-8 minutes. Before this, you can add the juice of 1 lemon, but this is not necessary. We check the readiness: if a drop of jam stops spreading on a cold saucer, then the jam is ready.

Place the hot jam into sterilized jars and sprinkle powdered sugar and roll it up. Turn the jars upside down, cover with a blanket and leave in this position until they cool completely. We store raspberry jam at above-zero temperatures (cellar, glassed-in veranda or loggia).

Following the same recipe (see above), you can make raspberry and currant jam - just take half the raspberries and half the currants, maintaining the proportions of the other ingredients.

Raspberry jam with gelatin

Ingredients:

• raspberries – 1 kg;
• granulated sugar – 1.4 kg;
• water – 300 ml;
• citric acid – 10 g;
• gelatin – 3-5 g.

Preparation

Let's consider another option on how to make raspberry jam. Soak the gelatin in large quantities warm water, add citric acid there (or natural juice lemon). Carefully wash the raspberries (under a gentle stream of water), carefully sort them and place them in a bowl. Fill the berries with sugar and add water. Place the container over low heat and bring to a boil, stirring gently with a wooden spoon or spatula. Cook for 12-15 minutes, stirring occasionally. Turn off the heat, pour in the gelatin-acid solution and stir.

You can pour it into molds, or you can put it into clean, steam-sterilized jars and roll it up. Then, of course, the jars must be turned upside down and covered with a blanket until they cool completely. Since the jelly hardens, for canning it is better to take small jars with a capacity of no more than 1 liter (then it will be more convenient to remove the jelly). It is better to store jam prepared in this way in cool place at positive temperatures.

Yield from the specified number of ingredients - 140-150 grams

From 1 kg of raspberries and 1 kg of sugar - 600-700 grams

Total cooking time (200 grams of raspberries) is 25 minutes.

If raspberries are 1 kg - 1 hour.

Seedless raspberry jam for the winter, the recipe with photos presented here, is quite interesting in that you can literally roll it up for the winter in an hour and not worry about winter period time you will get sick colds. As you know, raspberries are the healthiest berry. This is why there is such a variety of recipes these days. For example, this berry is used not only for filling pies and dumplings, but is also used to make very delicious jams and jams.

One of the best and delicious views preservation is raspberry jam for the winter. The main difference between this jam is that it turns out thick. Who doesn't love thick raspberry jam? Probably such a person will never be found. Children usually always eat this sweet preparation with great appetite. Besides this, this delicious jam You can also use it for filling, for example, in pies or pies.

How to make seedless raspberry jam - step by step recipe with photos

Before we talk about how to make raspberry jam at home, we will dwell in detail on the ingredients that will be needed.

To make seedless raspberry jam according to this recipe successful, you should carefully sort the berries. They should not be lethargic or rotten. Also, there should be no insects on the berries. To get rid of them, just pour water over the raspberries for a few minutes, then place them in a plastic colander and let the excess liquid drain.

After this, you need to transfer the raspberries from the colander into a ladle, which must be Teflon-coated or with a double bottom. If you are going to prepare this jam in large quantities, then use a pan with a suitable size for this.

Add to raspberries specified quantity granulated sugar. There is no need to stir the sugar.

Using a blender, blend the raspberries until smooth and fairly liquid. If you don't have a blender, then use a regular potato masher.

The resulting raspberry jam must be placed on moderate heat and boiled for five minutes.

After this, you need to put the entire raspberry mass in cheesecloth and squeeze out the juice well. This should be done as carefully as possible, as the mass will be quite hot.

Then you need to put the resulting liquid juice on the fire and cook for no more than 20 minutes. However, if you are making jam using, for example, a kilogram of berries, then cook it for at least an hour.

The finished jam should be immediately placed in a jar and sealed tightly with a lid.

Raspberry jam, a recipe for seedless winter, which we just saw, turned out to be very thick, sweet, aromatic and tasty. Try it and you will definitely cook it!