Raspberry jam with whole berries. Raw raspberry jam

It's a very hot summer in the Urals this year. The tender one is already ripe, fragrant raspberry. And not only in gardens, but also in the forest. Do you know how to make raspberry jam? I know several ways to make raspberry jam, including raspberry jam my grandmother Anna Nikolaevna. Today you will learn about this.

Raspberry jam - method one

Remove the core from the berries. Place berries damaged by white worms (raspberry beetle larvae) in a net and immerse in a 1% solution table salt and soak in it for 5-10 minutes. Then rinse the berries with water, dry them, place them in enamel basin and sprinkle with sugar at the rate of 1 kilogram of berries per 1 kilogram of sugar. Leave the prepared raspberries for 6-8 hours cool place, then cook until done.

Raspberry jam - method two

Sugar is poured into a cooking basin (for 1 kilogram of berries, 1 kilogram of sugar and 1 glass of water), add water and boil the syrup. IN ready syrup remove from the heat and carefully immerse the raspberries in it, allow to cool completely, then cook the jam until tender.

Raspberry jam - method three

Sprinkle the prepared raspberries with half the sugar in layers (1 kilogram of sugar per 1 kilogram of berries) and leave for 5-6 hours. Drain the resulting juice, add the second half of the sugar and boil the syrup. Cool the syrup and immerse the raspberries in it, shake gently so that all the raspberries are submerged, then cook until fully cooked.

Raspberry jam - method four (this is how my grandmother cooked)

Boil it in small portions up to a kilogram

Proportion (per liter jar raspberries take the same amount of sugar). In this case, the raspberries are not washed, but only carefully sorted. Be sure to add a handful of strawberries to it (they must be washed and allowed to dry). Sprinkle the berries with sugar and place on very low heat, heating until the sugar dissolves. Wait for the “first bubbles” and remove the jam from the stove. It is not stirred so that the berries do not bruise, but only shaken. Allow to cool and bring to a boil again over low heat, and so on several times. Then they put it hot into a jar and immediately seal it. Berries cooked in this way remain intact.

Enjoy your meal!

I suggest you relax a little and listen to the song Berry - Raspberry.

Good afternoon friends!

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

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

So let's get started.

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

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

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

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

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

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

There are two ways to prepare this recipe.

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

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

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

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

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

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

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

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

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

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

As it cools, the raspberry treat thickens.

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

Recipe for raspberry jam without cooking

Ingredients:

raspberries - 1 kg
sugar - 1 kg

Step-by-step preparation:

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

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

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

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

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

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

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

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

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

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

Mash the raspberries using a masher or blender.

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

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

Stir constantly until the sugar is completely dissolved.

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

Carefully collect all the foam that appears during boiling.

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

Raspberry jam for the winter in a slow cooker

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

Recipe for thick jam in its own juice

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

We wash the berries, dry them, add sugar.

Leave for several hours until the raspberry juice completely saturates the sugar.

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

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

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

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

Today, dear readers, we will make jam!

And it will help us with this " Desk book gardener" from 1981, which I found at the dacha. :-)))

Often in jam the berries are boiled into a sweet mass. To ensure that the berries remain as intact and beautiful as possible, we will follow the instructions of the wise Soviet book.

So, cooking jam with preliminary boiling of syrup:

(It’s better to bring raspberries home in the same container in which they were collected. The less you touch the berries, the better - they wrinkle less)

1. Prepare the berries. Remove all the bad, wormy ones.

2. Prepare sugar syrup medium thickness: add sugar to water, bring to a boil, wait until all the sugar has dissolved.

3. Pour hot syrup over the berries and leave for 3-4 hours.

4. After standing, separate the berries from the syrup with a colander.

5. Boil the syrup in a basin at medium temperature for 15-20 minutes. Readiness is determined drop by drop - if it has become sticky, then you can proceed to the next step.

6. Pour the berries into the syrup. Cook for another 10 minutes at the same temperature, carefully skimming off the foam.

7. Prepare the jars for rolling (whoever knows how and wants to), sterilize them (I just pour boiling water over them twice and wipe them dry with a paper napkin), package the jam into jars, close and hide until cold weather sets in. :-))))

Proportions for jam:

For 1 kg of berries, 1.5 kg of sugar and 3.5 glasses of water.

(here's what happened :-)))

In this jam the syrup is thick, the berries “keep afloat” in it (see the jar in the foreground).

You can take less sugar: for 1 kg of berries 1 kg-800 g of sugar, and cook for less time, then it turns out unsweetening, more “fresh”, but such jam is not stored for so long and it is better to keep it in the refrigerator.

The syrup in this jam is more liquid (see the jar in the background)

You can make jam from other berries in the same way!

It is difficult to find a more traditional one for our country home preparation than raspberry jam. It was prepared by our mothers and grandmothers and enjoyed in towns and villages for many years. And such popularity is quite justified, because raspberry jam is not only delicious dessert, but also a home healer. And today we offer you several options for this dish.

It’s hard to surprise someone with raspberry jam, but it’s also hard to tear someone away from it!

Useful notes

Before making raspberry jam, we would like to draw your attention to some features of its preparation:

if you are absolutely sure of the purity of the fruits, then it is not necessary to wash them before cooking;
If washing is still necessary, then to preserve the integrity of the berries, they should be placed in a colander and immersed in a wide container of water. Then wait until the excess liquid drains and only then transfer it to the pan;
On a note! If the water does not have time to drain from the berries, the jam will end up being too runny!
if white worms are found on raspberries, then you can easily get rid of them - combine 2 liters of water and two teaspoons of salt, mix, pour the berries into this solution and wait 10 minutes; then carefully rinse the fruits in cold water;
prepare jam in a container from of stainless steel either in enamel pan;
It is known that raspberries are rich in vitamins A, E and PP, which maintain the elasticity of our skin and give it freshness. And to preserve these elements, it is recommended to cook the jam for five minutes or prepare it without cooking, grinding the berries with sugar.

Recipes

You can close raspberry jam for the winter different ways. And remember that the basis of this delicacy is amazing berry, which can develop even after heat treatment.

Classic version

Prepare ingredients:

ripe berries – 1 kg;
sugar – 1 kg.

Cooking process.

Wash the pan in which we will cook the jam thoroughly with water and soda and dry it.
We wash the fruits, if necessary, and transfer them to a prepared container.
Sprinkle the raspberries with granulated sugar and leave them on the table for 3-3.5 hours, stirring the contents of the pan every half hour.
We wait another 4-5 hours, after which we place the pan on the stove and bring the mass to a boil with minimal gas supply, stirring it constantly.
Turn off the heat and leave the berry mass for 5-6 hours. We repeat the procedure 3 times.
Place the hot jam into sterile jars and seal.

Multicooker recipe

We will cook the next raspberry jam in a slow cooker. So, let's look at the recipe.

Prepare ingredients:

fresh berries – 1 kg;
sugar – 1 kg.

Cooking process.

We sort the fruits, discard the spoiled ones and wash them if necessary.
Place the prepared berries in a multicooker bowl, sprinkle with sugar and mix gently.
Turn on the multi-cooker pan to the “Stew” mode and close the lid.
Cook the delicacy for an hour, then turn off the multicooker and pour hot dessert in sterilized jars.

Five-minute jam

To save time and effort on cooking and stirring, we suggest you prepare raspberry jam for the winter in five minutes.

Prepare ingredients:

900 g raspberries;
900 g sugar.

Cooking process.

We sort the berries, remove the defects and wash them in cold water.
Pour the prepared fruits into a clean bowl and add sugar.
Leave for 8 hours or overnight at room temperature.
After this time, put the basin on the fire and bring its contents to a boil.
Cook for about 5 minutes, turn off the gas supply, pour the hot dessert into jars and store.

Advice! No more than 2 kg of berries should be cooked at the same time. Thus, the dessert will turn out very aromatic and tasty!

With whole berries

If you like raspberry jam with whole berries, then we suggest you pay attention to the following recipe:

Prepare ingredients:

ripe berries – 1 kg;
sugar – 1 kg;
water – 2/3 cup.

Advice! If water is replaced with currant juice, then the taste and aroma ready-made dish will exceed all expectations, and the delicacy itself will not become sugary!

Cooking process.

We sort the raspberries carefully; there is no need to wash them.
Sprinkle the berries with half the sugar and leave for 6 hours.
Pour the released juice into a saucepan, add water (or currant juice) and the remaining sugar.
Stirring constantly, bring the syrup to a boil and cook for about 10 minutes.
Pour raspberries into the boiling syrup and cook for about 15 more minutes, without stirring the contents, but carefully rotate the pan in a circle with your hands.
We transfer the hot delicacy into jars, roll them up and send them for storage.

Take note of these recipes and delight your loved ones with such a unique, but at the same time so familiar taste of raspberry jam. Be healthy!

All materials on the website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!

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As a rule, during the cooking of jam, many berries that do not have a thick skin are boiled into puree, turning the jam into. If you want to preserve the integrity of the berries in the jar, then there are two ways of preparation: short cooking or boiling the syrup, then adding the berries almost right before pouring into the jars. Read more about the technology of each of them, as well as recipes for raspberry jam.

Raspberry jam with whole berries - recipe

Ingredients:

fresh raspberries - 380 g;
granulated sugar- 320 g;
vanilla pod.

Preparation

Before making raspberry jam for the winter, experienced housewives It is recommended not to wash the berries, because washed raspberries loses the lion's share of its aroma, leaving the delicacy much less rich. Pour the peeled berries into an enamel pan and mix with sugar. After six hours, the years should release a sufficient amount of juice, which will become the basis for our jam. Pour the syrup into a separate container and put on fire, placing the cut vanilla pod in the sweet solution. Boil the syrup until thickened, literally 15 minutes, then mix the syrup with whole berries and remove the dishes from the heat immediately. After another 10 minutes, pour the raspberries over sterile jars and roll up the lids.

How to properly cook raspberry and peach jam?

Another way to prepare lies with whole berries, which we did not mention at the beginning of the article, involves preparing syrup from one type of fruit, and then adding tender raspberries to it, which are cooked for a minimum amount of time. In the recipe below, the base for the jam will be peach.

Ingredients:

peaches - 950 g;
lemon juice - 35 ml;
raspberries - 750 g;
vanilla pod;
granulated sugar - 480 g.

Preparation

Add 140 g of sugar to the berries and leave to release the juice. Cut the skin of the peaches crosswise, dip in boiling water and remove it. Remove the pit from the pulp, cut into large cubes and mash with a fork with the remaining sugar so that the future jam contains whole pieces of peach. Put peach puree on the fire and leave to thicken along with the cut vanilla pod and pour in lemon juice.

Drain the juice from the berries and let it evaporate in another container until thickened. Mix the syrup with peach jam, then add the berries. How long to cook raspberry jam now depends on the size and density of the berries themselves, but, as a rule, it is better not to cross the 5-7 minute bar, otherwise it will affect the consistency berry jam. Remove from heat, pour into sterile jars without delay and roll up the lids.

We are used to supplementing jam with sugar, maximum vanilla or a cinnamon stick, but in this recipe the aromatic composition goes beyond the standards. We agree that the combination of raspberries with spices, chocolate and nuts is unusual, but guaranteed to deserve its right to exist.

Ingredients:

Preparation

Place the peeled raspberries in an enamel pan. Cover the berries with sugar, add spices, citrus juice, cocoa and chopped nuts and dates. Place the container on the fire and cook the jam for 15-18 minutes, without stirring it too intensively so as not to damage the integrity of the berries. Next, while the jam is still hot, it should be poured into sterile jars and can be rolled up.