Aromatic raspberry jam.

I love raspberries - both fresh and in the form of jam, so I close a lot of blanks with it for the winter. In addition to traditional recipes in my cookbook, there are several quite unusual ones.

One of them is raspberry jam with orange. Its distinctive feature is that during the cooking process, raspberry seeds are removed, and the jam turns out to be very tender and appetizing. And the orange gives it a special citrus flavor that goes well with raspberries.

Ingredients:

• 1 kg of raspberries (600 ml of raspberry juice);
• 0.5 kg of sugar;
• 1 medium sized orange;
• 10 g pectin;
• 0.5 teaspoon of citric acid.

Cooking:

We sort the raspberries, leaving the berries unspoiled and whole. Whether it is necessary to wash raspberries - decide for yourself. Since these berries are very afraid of any impact, some of them will be damaged when washed. If you are sure that the berries were not treated with chemicals during growth, that they were not collected from the ground, it is better not to wash them. If you still decide to wash the berries, pour them into a colander and lower them into a large container of cold water. Then dry, carefully spreading out in an even layer.

First, prepare the raspberry juice. We put the raspberries in a large saucepan and put on the smallest fire. We stand like this for about 20 minutes - the raspberries will release a lot of juice, boil soft. While the raspberries are cooking, prepare jars and lids. We wash them in water with soda, rinse with running hot water and transfer to a clean towel.

Cool the berries a little - 10-15 minutes and pass through a fine colander or sieve.

Weigh the resulting juice and pour the appropriate amount of sugar. (I got about 600 ml of juice from 1 kg of raspberries.)

Wash the orange thoroughly and wipe dry. We remove the zest without capturing the white layer.

Squeeze juice from orange. Pour raspberry and orange juice into the pan, put the orange zest. Add citric acid. We put on fire, bring to a boil over medium heat, then reduce the heat and cook at a low boil for 10 minutes.

Pour pectin into a small bowl and dilute with a small amount of chilled syrup, stirring all the time so that lumps do not form. Add the pectin mass to the syrup and cook over low heat for another 3-5 minutes. Another option is to mix the pectin with 2 tablespoons of sugar and then add to the syrup.

We sterilize the jars and immediately fill them with boiling jam.

After reading the title of the article, you may think: “why fool around and make seedless raspberry jam according to a certain recipe?”. You're right! You have to pass it through a sieve and all that! When raspberry jam can be prepared with confiture and seeds - very quickly. One thing, jam with stones does not go so well with ice cream or jelly. After all, the bones will still be felt, and spoil the recipe.
So, if you are ready to jam a little longer, but at the same time surprise your family with the result, then you are here.
Ingredients:

• Fresh raspberries - 1.5 kg;
• Drinking water - 1 glass;
• Sugar sand - 1.7 kg.

Seedless raspberry jam: a recipe with a photo for the winter

1. It is not necessary to rinse. It is important to remove spoiled berries. Then move all the raspberries into an enamel basin, and pour water into the same place. At first, you won't see a difference. Do not worry, the water will flow down and will slowly boil. You can mix the raspberries several times.

2. After you mix the berries with a spoon, their integrity will be broken and a lot of juice will stand out. You get a picture like this. Wait for the mass to boil.

Note: if you are not afraid of any bones, then already at this stage you can add sugar and boil the jam until tender. But the appearance of such a dessert will resemble ordinary jam.

3. Take another pan and a fine sieve. Pour the raspberry mixture into a sieve and grind until only the pits remain.

4. This is how you get a picture. This raspberry seed cake for jam is no longer needed for anything. Throw it away.

5. You may not see the measurements in the pan, but exactly a liter of raspberry mass came out of the indicated amount. Maybe you will have more, it all depends on the type of berry.

6. To reinsure myself, I mixed the mass and rubbed it through a sieve again, but this time I added a gauze cut. The mass became perfectly homogeneous.

7. Now in a saucepan you can combine raspberries with sugar and boil until the jam is ready without any seeds.

8. If foam appears in the jam, then it is advisable to remove it. Although in my case there was no foam. This is how rich the jam became after 40 minutes and the "bulbs" began to form slowly and "lazy". And this means that it's time to check the mass for readiness.

9. As already described, the readiness of such jam is checked using a simple ceramic saucer. Put a drop of raspberry jam on a dry saucer (preferably also cold) and cool. The cooled ready-made jam will not spread on the plate.

10. If everything is ready - great! Pour jam into clean jars washed with soda and roll up.

Advice: after the jam is poured into the jar, take a piece of clean gauze cut and wipe the outside of the thread. If you roll into jars with screw caps, then it is advisable that the jam does not fall on the threads of the dishes. Otherwise, the lid will stick very strongly.

Oddly enough, but seedless raspberry jam according to this recipe does not need to be turned over in jars. Just put the jars together and wrap with a blanket. After cooling, move the seaming for further storage.

Similar to French confiture, raspberry fragrant jam has a more delicate and pliable texture, but in structure it is denser than ordinary jam. Raspberry blanks are successfully used in the preparation of pastries and desserts; jam is also served with ice cream, tea and bread.

To make delicious jam, it is enough to choose good ripe berries that correspond to the highest quality.

Before cooking, you should read the valuable recommendations of experienced chefs:

• you need to make jam from raspberries that have just been harvested, since the fruits are perishable - they quickly lose juice and turn sour;
• to get rid of frequently encountered bugs, the berry can be soaked in salted cool water for 25 minutes.
• so that the jam has a dense texture, and not watery, the berries are dried on a towel before sugaring;
• raspberry seeds are hard, and therefore some people prefer jam without them at all - it is enough to boil the berries and rub them through gauze so that only pulp and juice remain.

Important: the jelly-like texture of jam can only be obtained if it is boiled for a long time, a large amount of sugar and, if necessary, gelatin are added.

Preparing raspberries

The collected berries must be sorted out manually, spoiled ones should be removed. Whole good fruits are folded into a colander, washed under cool waste water. Then they need to be dried for 15 minutes in the same colander or on a towel. Dry washed berries are ready for making jam from them.

How to make confiture at home

If the raspberry harvest was successful, then you can safely make incredibly tasty confiture preparations for the winter from it. There is nothing complicated in cooking, the main condition is high-quality ingredients. It will take 1 kilogram of fresh raspberries, 400 grams of sugar and gelatin.

1. Place pre-peeled and dried berries in a saucepan and boil for 10 minutes.
2. Raspberries are rubbed through a sieve or gauze. Put the resulting mixture on fire, pour sugar and gelling powder into it.
3. Cook confiture for 5 minutes, and then distribute into clean jars, roll up.

Easy winter recipe

A berry such as raspberry has weak gelling properties. In order for the jam to have the correct consistency, you need to take a little more sugar than berries. Proportions for this recipe: 1 kilogram of fresh raspberries, 1.3 kilograms of granulated sugar. 1-2 cups of water may also be helpful.

Cooking:

1. Put the berries in a saucepan with thick walls and fill them with water. Put on fire, bring to a boil and cook for 20 minutes.
2. Let it cool down a bit. Through a sieve wrapped in gauze, wipe the berries from the seeds.
3. Put the resulting puree on fire in a saucepan, cover with sugar and cook for 1 hour.
4. From time to time, you need to remove the foam from the jam. When it is ready, pour into sterile jars and roll up.

with gelatin

Incredibly delicious raspberry dessert - jam. If gelatin is added to it, then its consistency will become thicker, and the heat treatment process will be significantly reduced. In order to cook such a delicious jam, you will need: 1 kilogram of raspberries, 1.5 kilograms of sugar, 1 glass of water, a teaspoon of citric acid, 5 grams of gelatin.

Cooking method:

1. Pour gelatin with water and leave it for a while to swell.
2. Put the berries in a saucepan, add sugar and water, put on medium heat. After boiling, cook for 30 minutes.
3. Add gelatin and a spoonful of citric acid to the berries. Boil the jam for 15 minutes and pour into clean jars, roll up the lids.

In a slow cooker

This method is considered ideal for busy housewives or for those who make jam for the first time. Using a slow cooker, making raspberry jam will be fun and easy. For the recipe, you need fresh raspberries - 1 kilogram, you can take the same amount of sugar or 1.5 kilograms.

Cooking:

1. Place clean berries in a multicooker bowl, add sugar there.
2. Set the "Extinguishing" mode for 1 hour. Close the berries with a lid and leave to cook.
3. Pour the finished product into clean jars and roll up with metal lids.

Seedless

Such a jam turns out to be tender due to the fact that during the cooking process, bones are removed from it. From 1 kilogram of raspberries you get 3 jars of 400 milliliters. You will also need 1.3 kilograms of sugar and 1 glass of water.

1. Boil the raspberries in a saucepan for 15-20 minutes. Let it cool a little, and then grind it through cheesecloth or a sieve.
2. Pour the puree, separated from the bones, back into the pan and put on fire. Add sugar and, stirring, bring the jam to a boil. Boil for 40 minutes.
3. It is recommended in advance to sterilize the jars, in which you need to distribute the finished product and roll it up.

Without cooking

If you want to make delicious healthy raspberry jam for once, there is a recipe without cooking. Thus, you can save the vitamin composition of the berries. For such a delicious recipe, you only need 1 kilogram of fresh berries and 1 kilogram of granulated sugar.

Cooking:

1. Grind pure raspberries with a blender or pusher.
2. Sprinkle the berry puree with sugar, you can also use powdered sugar.
3. Put a container with jam in a warm place for 6 hours.
4. Stir the jam, distribute it in sterile jars, sprinkle with sugar on top and roll up. Keep jam in the refrigerator.

With agar-agar

To save raspberries for the winter, you can make an unusually delicious jam with the addition of agar-agar. It will be enough 1 kilogram of fresh raspberries, 800 grams of granulated sugar, half a teaspoon of agar-agar and 1 lemon (optional).

1. Grind clean berries into a puree-like consistency with a pusher.
2. Put on fire and bring to a boil, cook for 10 minutes.
3. Add agar-agar and lemon juice to the jam, boil for another 5 minutes.
4. Roll up the jars with metal lids, put in a dark place until cool.

Based on starch

Such confiture can be eaten as a separate delicacy or used in baking desserts. You will need: 1 kilogram of raspberries, 900 grams of sugar, 10 tablespoons of starch.

Cooking method:

1. Puree the raspberries using a hand blender or a masher.
2. Add sugar, starch to the berry mixture and put on fire. Stir thoroughly while cooking.
3. When the confiture boils, reduce the heat and boil for another 3 minutes, constantly stirring with a spatula.
4. The finished product can be rolled up in jars or immediately served at the table.

With pectin

With the help of pectin (a natural apple component), you can achieve the density of raspberry jam. Since this berry is difficult to gel, additional natural thickeners will help reduce cooking time. Required products: 900 grams of raspberries, sugar - 500 grams, 1 tablespoon of pectin, 3 tablespoons of powdered sugar.

1. In a deep container, cover the raspberries with sugar, put in the refrigerator for one night so that the berries give juice.
2. The next day, crush the raspberries with a pusher and put on medium heat. Bring to a boil and boil for 15 minutes.
3. From the berries it is necessary to periodically remove the foam. Mix pectin and powdered sugar and add to boiling jam, mix.
4. Cook for 2-3 minutes and pour into clean sterile jars, twist.

With lemon zest

Lemon-raspberry jam can be a great appetizer for a fresh bun or used as an impregnation for a cake. To prepare such a sweet, you will need 1 kilogram of berries, always fresh, a bag of gelatin, 1 kilogram of sugar and 1 lemon.

Step by step recipe:

1. Put the raspberries in a deep saucepan, cut the zest from the lemon and grate it. Send lemon juice to the berries, and zest too.
2. Pour sugar and gelatin into the pan, mix thoroughly.
3. Place over medium heat and stir constantly until the jam comes to a boil. Then remove the foam and boil for 5 minutes.
4. Distribute the finished product into jars and close tightly with lids.

Frozen Raspberry Confiture

This recipe is so simple that even a beginner can easily master it. From frozen raspberries, you can make delicious confiture at any time of the year.

One of our favorite preparations is raspberry jam for the winter, we have seedless recipes, with seeds, 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.

Generally popular not only because of the taste, the berry has an amazing ability to help prevent and cure colds. Raspberries even contain substances that cheer up, dispersing the autumn blues. So I grow a lot of raspberries and I try to make as many blanks 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 no less bright contents. I once tried to buy such a jam, you know, the taste of flavors and sweeteners was felt very strongly, I just did not dare to give this to children. So, if you have the opportunity, then prepare your jam, because you can cook it not only from fresh berries, but also from frozen ones it will be just as good.

Raspberry jam differs from jam in cooking time and consistency. It is with its jelly-like appearance that it makes it easy to spread on a sandwich and not drain 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, slightly unripe or slightly rumpled, are suitable for jam, we will crush and grind them anyway. And since the jam is cooked longer, it is less likely to spoil due to unripe berries.

Raspberry jam for the winter, recipe number 1

This recipe requires only two ingredients:

• Sugar
• Raspberries

They are taken in equal proportions, so do not get confused. How to make raspberry jam? Yes, very simple. We sort out the berry and wash it in a basin in a colander. If suddenly worms or some other living creatures are found on the berries, then you need to hold it a little in a saline solution so that the insects emerge, and then rinse well several times.

We fill the whole clean berry with half the norm of sugar and set aside for five hours. During this time, a sufficient amount of juice will stand out, which must be drained by simply throwing the berry into a colander.

It will be more convenient to cook jam in a wide saucepan or bowl, you can also take 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 euro. And in order for us to stir the jam, we will need a wooden spoon or spatula.

So, we poured the juice from the raspberries into a saucepan, now pour the rest of the sugar into it and begin to slowly heat until it boils. As soon as the juice begins to boil, a foam appears on top, it must be removed, otherwise our jam will be ugly. Let the syrup boil slowly for 10 minutes, then remove from the stove and cool a little, for about an hour.

In the next run, we again let it slowly boil a little, but at the end we do not remove it from the fire, but pour the berries into the syrup and cook until fully cooked. It is not difficult to determine it, drop a drop of jam on a plate, if it keeps its shape, then everything is ready. Pour the jam into jars and wrap for a day to cool down 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 berry
• 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, add citric acid there, let everything swell.

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

Jars are also better to choose small ones. We prepare them in advance, because we pour the jam immediately, hot. We roll up the lids and put in a warm place under a fur coat or blanket to cool slowly.

Pitted raspberry jam

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

What you need from the ingredients:

• 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 berry needs to be washed, by the way, it is for this option that you need to take ripe berries, from which the bones are easily separated.

Pour a clean raspberry into a cooking container and pour water into it. We begin to slowly heat up and simmer on the quietest fire for about 15 minutes, so that the berries become soft.

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

Pour the juice into a saucepan, pour sugar into it 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 remove the foam. The foam can be spread separately somewhere, it is very tasty and eaten quickly.

At the end of cooking, we try the jam, we also check with a droplet. If the density does not suit you, cook for some more time.

We lay out, again, hot, in jars. The jam will harden for about a day, at this 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, cooking raspberry jam is as easy as shelling pears, for 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 in a saucepan. It is necessary to pour the washed berry into the bowl, immediately pour all the sugar there and cook for about an hour in the stewing mode. But you still have to stir several times so that the jam does not fry. Then immediately pour it into jars and in a warm place for a day.

Raspberry-currant jam, recipe

We especially adore this recipe, as blackcurrant gives it a special sourness. And we cook it only with bones, children like to chew them.

We will need to prepare:

• Kilo raspberries
• Half a kilo of blackcurrant
• Two kilos of sugar

How to make jam:

We sort out the berries, tear off all the tails from the currants, rinse everything well and let the water drain, you can sprinkle the berries on a towel to dry. After all this, you need to chop the berry, you can pass it through a meat grinder or go through a submersible blender.

Pour the entire liquid and fragrant mixture of berries into a saucepan and pour half the sugar. We begin to slowly heat up and after boiling, cook for 15 minutes, of course, remove the foam. After that, set aside the jam for a while to cool slightly, at the same time pour the remaining sugar there.

After about an hour, put it on fire again and continue to cook until it is ready. Pour into jars immediately. We 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 this.

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

How to cook:

Rinse the berries well and carefully, drain the water and let it drain a little. Grind the berry with a blender or through a meat grinder, if desired, you can squeeze it through cheesecloth so that the jam is pitted.

We put to cook on the quietest fire and after boiling, cook for 20 minutes. In the meantime, 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, immediately roll into the banks.

Raspberry jam without cooking

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

For jam we will need:

• Kilo raspberries
• Two kilos of sugar

How to cook it:

Grind the berries with a blender, of course, pre-rinsing. Rub with a wooden spoon through a fine sieve. Add sugar in batches, stirring all the time. Then put on fire and slowly heat, stirring all the time so that the sugar dissolves completely, but do not bring to a boil. Arrange hot in jars. We roll up the jars and wrap them up. It is best to store such jam in the refrigerator and eat quickly.

Raspberry jam with lemon zest

A very interesting recipe, the taste of jam is spicy. We really like the light sourness in raspberries.

We will need:

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

How to cook:

Sort and wash the berries. Pour into an arched container, pour sugar. Set aside for a few hours to let the juice stand out. Drain it and boil for 15 minutes, then add the berries. Grate the lemon zest and send it to the jam. We continue to cook, for 10 minutes before the end we squeeze all the juice from the lemon into the jam.

Ready to lay out in jars, roll up and let cool under a warm blanket for a day.

As you can see, you can cook raspberry jam in different ways, the recipes are all tested by our family and deservedly took pride of place in our cookbook.

Raspberry and peach jam, video recipe

Fruits and berries

Description

Ingredients

Steps

First of all, we go in search of raspberries. We don’t have many options: either our own dacha with raspberry bushes, or the nearest market. We select only the most ripe and fresh berries, but the shape does not matter at all. Therefore, for jam, you can choose small and not too beautiful raspberries, but for other blanks, leave the largest and most attractive berries.



At this stage, we need to grind the raspberries to a smooth puree. Of course, you can follow the lead of laziness and chop the berries with a food processor, but it would be much more reasonable to mash the raspberries with an ordinary potato crusher. This will ensure that you keep more of the raspberries themselves and the beneficial trace elements in them as well.



We shift the raspberry puree into a fairly deep basin with high sides and put it on the stove. We turn on a small fire and bring the berry mass to a boil, while constantly stirring it with a wooden spatula as shown in the photo. For the next 15 minutes after boiling, cook the base for raspberry jam.



Next, we take a large saucepan, put a fine sieve on top of it and pass the contents of the basin through it after the specified time. We grind the raspberry mass in such a way that most of the seeds remain in the sieve, but at the same time all the pectin important for jam is in the pan. Straining can be repeated if you want a perfectly smooth pitted jam..



Upon completion of all manipulations, the resulting raspberry mass must be weighed and an equal amount of granulated sugar added to it.



Thoroughly mix the raspberry mass with sugar and bring it to a boil again. We cook the jam on the smallest fire, periodically stir the ingredients with the same wooden spatula. For the convenience of removing the foam, which will certainly appear during the cooking of berries, just turn the basin in different directions and then the white mass will accumulate in its center.



Over the next 25 minutes, we cook the jam to the degree of density we need, while it is very important not to let the mass digest, otherwise the raspberries will change their color from bright ruby ​​to unsightly brown.



We wash small glass jars with soda, pour boiling water over them and sterilize them for a couple of 10-15 minutes. We fill the prepared jars with still hot jam to the very neck, roll them up with tin lids using a special key, or simply twist them, put the jars in the pantry. Delicious and healthy raspberry jam, prepared at home according to a simple pitted recipe, is ready for the winter.



Bon appetit!