How to cook delicious raspberry jam. Raspberry jam Raspberry syrup for the winter

Foreword

A rich harvest of raspberries can be processed into jam all day long. But much more practical, faster and, of course, more useful, raspberries with sugar for the winter, grated without cooking and retaining all their healing properties.

Raspberries, which are planned to be harvested for the winter, are best harvested in clear, sunny weather. When the berries are warmed by the sun, they are literally filled with juice and exude a particularly strong aroma. After rain, the harvest looks unsightly, raspberries seem watery and have a very weak smell. For these reasons, many housewives do not wash raspberries before spinning, only sorting through them and removing unripe berries, leaves, motes, and all kinds of worms that have accidentally fallen. However, this way you can not notice the larvae of the crimson beetle. Therefore, it is better to dip the berries for 20 minutes in salt water, dissolving 20 grams of salt per liter, and then quickly wash them under a strong stream. All insects will float.

An exception can only be completely healthy raspberries, in which, after a short but thorough examination, no creeping invaders were identified. Such berries can not be washed. In general, in dry form, the crop is prepared only for freezing, all other types of blanks provide for thorough cleaning, even from dust, so that there are as few microorganisms as possible. After that, you need to hold the raspberries in a sieve or colander so that the water is completely glass, and you can start harvesting.

Harvested berries spoil already on the third day, so the preparation of jam or other twists should not be postponed long after harvest.

This type of preparation is almost as simple as freezing, however, unlike the latter, the issue of washing the berries must be decided by looking at their condition. Even if the raspberries are strong and without larvae inside, but heavily polluted, water is indispensable. After drying, we keep the sweet material in a colander until the last drops of moisture drain. During this time, we sterilize the jars: after washing them with soda (all means are good in the fight against microorganisms), pour boiling water over them and hold them over steam for a couple of minutes or literally half a minute in the microwave.

Now we lay the already dried berries in even layers, pouring finely and evenly granulated sugar on top of each. Be sure to lightly shake the raspberries so that they lie more evenly and densely, and also so that sugar gets between the berries. After the blank material is laid, you need to pasteurize the jars together with raspberries, in time, based on the fact that half a liter needs 20 minutes of processing, and 5 minutes more for a container of 1 liter. To do this, we immerse the jars in a pot of warm water, at the bottom of which a towel is placed (it is better to put a wooden grate on the bottom, for example, a kettle stand), and then boil. It is recommended not to allow the container to come into contact with the walls of the pan and with each other.

There is another way that requires a little more time and effort. The preparation of the berries is the same as in the first version of the preparation, that is, it is better to wash them and let the water drain. Next, you need to transfer the raspberries to a bowl or a low saucepan, cover with sugar in a ratio of at least 1: 1 and put in the refrigerator for a couple of hours so that the juice appears. Then we grind the blank material, this can be done in two ways. If you have not yet acquired small kitchen appliances, then right in the container where you put the berries earlier, we crush them with a wooden pestle. This will leave you with more integers, but some people like it.

The second option is to use a blender, with its help the berries will be completely crushed, but the metal often causes an oxidation process, and there is a risk that the twist will turn sour during storage.

When all the raspberries are thoroughly mixed with sugar, we prepare the jars by sterilizing over steam or in the microwave (it is easier to lower the lids into boiling water). We put the resulting mass in the container so that it does not reach the edge, and pour granulated sugar per centimeter on top. Close, put in a cold place.

Healing is not only jam made from raspberries, and not only harvesting its berries in its own juice. Very useful and syrup, which is also prepared with sugar. By itself, this method is very similar to the above-described processing of raspberries, that is, it is ground with sugar. However, the further process looks completely different. To begin with, the proportions are different - for 1 kilogram of berries you will need only 200 grams of sugar. After they are ground and the granulated sugar is completely dissolved, the mixture is removed in the refrigerator until a large amount of juice appears.

Then, approximately after 2 hours, we take out the raspberries and transfer them to a large piece of gauze placed in a bowl (preferably rectangular, folded in half). Then the corners are lifted up and tied so that a bag is obtained, which is hung over the same bowl. With gentle pressing, the mass is squeezed out, the juice with the sugar dissolved in it flows into the substituted container. The resulting thick syrup is boiled, poured into sterilized jars and closed with boiled lids.

It is better not to throw away the pomace, you can use them. Also, on their basis, you will get an excellent liqueur, as a by-product of candied raspberries. To do this, it is enough to put the squeezed berries in a bottle and pour vodka so that it only slightly covers the mass. For sweetness, you can add a little syrup or throw a few tablespoons of sugar. When the raspberries become completely light, this will mean that the remnants of the juice have left it, we filter the pomace and pour the liquor into bottles, adding cognac to each tablespoon. Close tightly and store in a cold place.

There is another way to get syrup. To prepare it, you must first take sugar, place it in a saucepan and pour water in the proportion of a kilogram of sand per 1 glass of liquid. The sweet solution is then brought to a boil to melt the sugar completely. Raspberries are placed in the resulting syrup, after which the mass is again brought to a boil. Then you need to remove the pan from the heat and wait until the contents have cooled, after which the mass begins to filter through a sieve. Already raspberry syrup is boiled again for 5 minutes and poured into sterilized jars, and then closed with boiled lids and put away in a warm place, and after cooling - in the cold.

The option is interesting in that, on the one hand, there is a heat treatment of berries, and on the other, it is so short-term that it is more like sterilizing the workpiece from various microorganisms. Therefore, this method is suitable for those who are interested in how to candy without a long boil. To get the desired result, the berries must be thoroughly cleaned of debris and washed well, possibly dipped in salt water, in other words, they must be absolutely clean.

Putting the raspberries in a basin, we fill it with sugar, and so that the spin does not ferment during storage, you need to put 1.5 kilos of sugar per 1 kilogram of berries. Next, we wait a little for the juice to appear, and put it on gas, where we heat the contents of the basin and cook for just a few minutes. As soon as the sugar dissolves, immediately remove the raspberries from the heat and transfer them to sterilized jars, after which we close the lids, which were previously briefly dipped in boiling water. It is very important that the twist is as tight as possible.

The option is quite laborious, but the result is a delicate sweet mass of berries with sugar. Preparation is carried out in the same way as described above, that is, cleaning, if necessary, immersing the raspberries in salt water, then washing. Next, we wait for the water to drain completely (this is necessary to avoid excessive wateriness of the confiture). Gradually we shift the berries into a sieve and grind with a wooden pusher or spoon until all the pulp passes through the mesh and only the bones remain. We throw them aside (you can put them in compote). This stage is the most time-consuming, since passing the berries through a sieve will require a lot of time and effort.

So gradually, in small portions, we turn the raspberries into a homogeneous mass, separating them from the seeds. It is best to do this immediately above a large enameled container, in which we will then mix with granulated sugar. Having dealt with all the harvested berries, we put granulated sugar at the rate of 1.5 kilograms per 1 kilogram of raspberries. Now mix thoroughly and for a long time until the sugar dissolves in the total mass. We cover the mixture and sterilize the jars, preferably in the microwave, since they must be dry, in extreme cases, wipe with clean napkins after the steam bath so that no fibers remain inside. We lay out the confiture in a dry container and close it with clean lids.

Homemade natural raspberry syrup is a wonderful delicacy that will not leave anyone indifferent. Made without thickeners and preservatives, from fresh or frozen raspberries, water and sugar, the syrup turns out to be thick, viscous and conquers at first sight with its luxurious ruby color and appetizing aroma. Simple and easy to prepare, homemade raspberry syrup is a truly indispensable assistant in the kitchen. Rich, fragrant, sweet, it is able to turn even the most boring oatmeal into a delicacy, and what can we say, as an addition to pancakes and pancakes, for soaking cakes and pies - it is wonderful. Try it!

Prepare the ingredients according to the list.

Place the raspberries in a saucepan and cover with cold water. Add enough water to barely cover the raspberries.

Bring the mixture to a boil, reduce the heat so that the water is constantly simmering, and cook the raspberries for 10 minutes so that the berries give off their aroma, color and taste.

Then strain the mixture, separate the berries and squeeze them gently. You can rub the berries through a sieve, but in this case, the finished syrup will not be transparent.

Measure the amount of the resulting raspberry broth. Put the broth back into the pot and add the sugar. To obtain a thick syrup, sugar should be one and a half times more than liquid. I got 300 milliliters of raspberry broth, so I add 450 grams of sugar.

Mix the ingredients and bring the mixture to a boil. Then reduce the heat and simmer the syrup for 5 minutes, removing the resulting foam.

Turn off the heat and cool the syrup. Then pour the syrup into a sterilized, airtight container and place in the refrigerator for storage.

The standard shelf life of homemade raspberry syrup is 2 weeks. For longer storage or storage under unstable temperature conditions, containers with syrup must be additionally sterilized in boiling water for 10-15 minutes and rolled up using sterilized lids.

Raspberry syrup is ready.

I am glad to welcome everyone to the next master class on preparing a delicious and fragrant preparation. Raspberries in syrup for the winter, the recipe with a photo of which I offer, is great for tea or for making pastries and desserts. The berries are so fragrant that even in winter a note of warmth shines through.
So, I will not delay you and right now I will begin to share with you my secret recipe for making raspberries for tea.
But first, we will prepare the necessary ingredients.

- raspberries - 1 kg,
- granulated sugar - 0.5 kg.

So, having prepared the necessary ingredients, we begin to work on the blanks. To properly prepare raspberries in sugar syrup, choose well-ripened berries. They should be dark-colored, and at the same time of medium size. We sort fresh berries: we remove spoiled and rotten ones. We clean the raspberries from leaves, debris and stalks. We place the raspberries in a colander or sieve and rinse them under running cold water. Let the water drain completely.

Pour the prepared berries into a large bowl or pan. Carefully pour the berries layer by layer with granulated sugar. Based on 1 kg of raspberries, we take about half a kilogram of granulated sugar.

Now we stand the raspberries for about 3 - 4 hours until the juice is released. Then put the pot on the fire. Bring to a boil and boil the raspberries for another 5-10 minutes.

Preparing banks. Pour boiling water over them or fry them in the oven. In clean, heated jars, pour the finished raspberries in a boiling state. Pour the raspberries to the top of the neck of the jar. We cover the jars with lids and immediately seal them hermetically. We turn the jars upside down and cover with a thick cloth to cool slowly.

When all the jars with tasty contents have cooled down, we transfer them to the pantry. Raspberries in syrup will delight you all winter. Enjoy your meal!
Author: arivederchy
Also you can do

I think that in every house they try to stock up on raspberry jam for the winter. It helps with colds in winter and contains many useful substances.
Did you know that raspberries contain salicylic, citric, malic and tartaric acids. Therefore, it is used as an anti-inflammatory and antipyretic agent. As children, we often came damp and soaked through from a walk. Then mother changed us into dry clothes and gave us tea with raspberry jam. And then she made me wrap myself in a blanket and sweat a lot. And it often happened that the disease went away without ever starting.

Raspberries are a storehouse of vitamins. It contains vitamins of groups B, A, C, E. It also contains a lot of trace elements potassium, calcium, iron. Therefore, raspberry jam is a must-have. It doesn't happen much. Plus, it's easy to do. And as you will learn from this article. There are many ways to cook this wonderful preparation, we will analyze the most delicious of them:

Raspberry Five Minute
Raspberry jam with whole berries
Raspberry jam with gelatin
Raspberries with sugar without cooking

Before making jam, the berry must be sorted out from the leaves and bugs. Raspberries are often inhabited by various bugs and spiders. There is a little secret how to get rid of them. Mix 1 tablespoon of salt in 1 liter of water. We put the berries in a colander or sieve. Immerse the dishes in the saline solution for 5 minutes. And all our insects will be on the surface. After that, the raspberries should be washed thoroughly. Let lie down for 10 minutes in a colander to drain excess water.

Raspberry jam "five minutes" (thick)

One of the most popular recipes. Due to quick cooking, many useful substances are retained in the berries.

Ingredients and proportions:

Raspberry 1.5 kg
Sugar 1.5 kg

We take sugar and berries in equal proportions. Therefore, the number of kilograms can vary at your discretion.

Step-by-step recipe for cooking 5 minutes of raspberries:

1. The berry must be sorted out from leaves and bugs. After that, the raspberries should be thoroughly washed in salted water, as described above. Then rinse with plain water and drain in a colander. Let lie down for 10 minutes in a colander to drain excess water.

2. Now you need to choose the dishes in which we will cook our jam. The shape of the dishes should not be high and wide enough. The basin has such a shape, so it is considered the best option for making jam. The shape for the dishes was chosen. Now let's define its material. Cooking utensils made of copper, stainless steel and brass are best suited for making jam.

3. Pour all the raspberries into the basin. It must be crushed with a crush and covered with sugar. Gently mix our ingredients. We leave our yummy for a couple of hours so that the sugar dissolves.

4. And at this time we will sterilize the jars. There are many ways: over steam, in the oven, in the microwave, etc. I sterilize in the microwave. Banks must be clean. Pour about 1.5 cm of water and send it to the microwave for 3 minutes at a power of 800-900.

5. We put the container with the future jam on the smallest fire. Stir constantly and bring to a boil. When jam is cooked, foam forms on its surface. Remove it carefully with a spoon. If this is not done, the jam may soon deteriorate. Let's boil our jam for 5 minutes.

6. We carefully pack the jam in our sterilized jars and tightly close the lid. I use small jars for any jam. So as not to keep it for a long time when you open the jar. Now our banks must be turned over and allowed to cool.

Five-minute jam from whole raspberries

An amazing jam can be made from whole raspberries. This berry does not have a dense skin. Therefore, in order for the berries to remain intact, it must be boiled in syrup, which is obtained from raspberry juice and sugar when it stands.

Ingredients and proportions:

Raspberry 1.5 kg
Sugar 1.5 kg

Step-by-step procedure for making raspberry jam with whole berries:

1. We clean the berries from debris (leaves, bugs, larvae). Rinse them with water, put them in a colander.
2. Pour half of the granulated sugar into the bowl in which the jam will be cooked.
3. Next, all the raspberries are sent to the basin.
4. Cover our raspberries with the remaining sugar.
5. Let's leave everything in the container for 5-6 hours. Let the raspberries give juice. I usually do this at night. And in the morning I bring the work I started to the end.
6. In the morning I start sterilizing the jars, and then proceed to the jam itself.
7. We light the smallest fire and send the container to the stove. Mix very gently so as not to disturb the integrity of the berries.
8. We are waiting for the sugar to dissolve, we add a little fire. When the jam boils, cook for another 5 minutes. Do not forget to stir gently and remove the foam from the jam.
9. Pour the finished jam into jars. Close them carefully with a lid.

You can, by the way, use less sugar, for example, as in this video recipe:

Raspberry jam with whole berries (regular cooking)

Another very tasty recipe. The berries remain intact when cooked. From this it has more benefits and taste.

When you make jam from whole berries, do not take a lot of kilograms at once. 1.5-2 kilograms will be enough, otherwise the berries can crush each other.

Ingredients and proportions:

Raspberry 1.5 kg
Sugar 1.5 kg

We take products in a ratio of 1: 1

Step-by-step recipe for making raspberry jam:

1. In this recipe, it is better to take the best raspberries. That is, it should be clean, large, bought on the market from some grandmother or your own. Because in this recipe we will not wash it.
2. We will put sugar and berries in layers in the jam container until the products run out.
3. We need everything to infuse for 5-6 hours. We do everything again at night. We remove the dishes with the future jam in the refrigerator.
4. Raspberries will give juice overnight. We need to drain it and bring it to a boil. Leave it on low heat for 10 minutes.
5. In the meantime, we will sterilize our jars
6. We send raspberries, boil in juice for about 20 minutes. You do not need to mix the berries in this recipe. Therefore, we set the fire to the smallest.
7. Pour our jam into dry and hot jars. You can wrap it in something warm and let it cool completely. I use an old quilt. This is necessary in order to reduce the cooling time of the jam. Then it will turn out very beautiful and natural in color.

Raspberry jam with gelatin

This is a very interesting interpretation of raspberry jam. This recipe will appeal to lovers of jelly or jams. Due to the fact that it turns out thick, it can be used as a filling for pies.

Ingredients:

Raspberry 1 kg
Sugar 1.5 kg
Water 300 ml
Citric acid about 10 grams
Gelatin 5 grams

Step-by-step recipe for making jam with gelatin:

1. In this recipe, let's start with gelatin. It must be diluted with warm water and allowed to swell. Instructions are always written on the package.
2. We sterilize our jars in any way convenient for you.
3. We select large and not crumpled berries. If the raspberries are clean, without dust, then you can not wash.
4. In a bowl, gently mix the berries and granulated sugar. Next, we fill our mass with water.
5. Send to the stove for half an hour. Cook on the smallest fire, stir so that the jam does not burn. To do this, use a plastic or wooden spoon. Raspberries can oxidize from metal.
6. We send gelatin and citric acid to the container. Cooking another 15 minutes.
7. We lay out the finished product in jars. Store in a dark cool place.

Raspberries with sugar without cooking

Cooking raspberries in this way allows you to save all the original vitamins and minerals that are in it. After all, in this recipe it is not subjected to heat treatment. But there is also a small minus in this method - there is more sugar than usual.

Ingredients and proportions:

Raspberry 1.5 kg
Sugar 3 kg

The amount of sugar used is 2 times more than raspberries.

Step by step cooking recipe:

1. Not only selected raspberries, but also crushed berries are suitable for this recipe. And so we clean the raspberries and turn them into porridge with the help of a wooden pusher.
2. Now add granulated sugar to the container. Mix everything very carefully. We need all the sugar to dissolve. Time is 20-24 hours. Stir occasionally with a wooden spoon.
3. When the sugar is completely dispersed in the total mass of jam, you can do the jars.
4. We lay out the finished raspberry mass in dry hot jars, but not to the very top. We leave empty 1-1.5 cm and pour granulated sugar. Screw on the lid tightly. You can use thick paper and string in the old fashioned way. We store in the refrigerator.

In this topic, I talked about the methods and subtleties of making raspberry jam. Shared some secrets with you. I hope you find the “perfect” raspberry jam recipe for yourself too. And you will delight yourself and your loved ones with this healthy delicacy.

To prepare raspberry syrup for the winter, you need a rich harvest of berries. If you have no problems with raspberries, buy sugar. In the summer you need it especially a lot. After all, this ingredient goes not only in raspberry syrup.

In the hot season of the berry harvest, I want to cook a lot of sweet jam. However, raspberries are a berry that ripens quickly, which means that it is necessary to process it first of all. Raspberry syrup in winter will remind you of hot summer days with aromas of flowers and freshly cut grass. Summer will return to you in the middle of winter. For the sake of this, it is worth devoting a certain amount of your time to preparing sweet syrup.

raspberry syrup recipe

List of ingredients:

very ripe and fragrant raspberries - 1 kilogram;
clean water - half a glass;
sugar - 800 grams.

Step by step cooking technology

Fresh berries for raspberry syrup must be sorted out, small bugs and other debris that have penetrated into it must be removed. Wash raspberries in cold water. Let the excess drain off.
In a saucepan with a thick bottom, pour our raspberries. Then add all the sugar. Lightly mix sugar and raspberries. Leave the resulting mixture for a couple of hours so that the sugar drives the juice out of the berries.
After two hours, add the entire norm of water, move the pan with sweet berry contents to the stove. Cook on moderate heat. Do not forget to mix the mass very delicately with a wooden spoon or spatula (very).
The cooking process should continue until the berries soften. It will take about twenty minutes from the beginning of the boil for the raspberry syrup mass. Be sure to descale the raspberries.

How to make syrup

When the mass of berries is ready, our task is to extract syrup from it. To do this, install a strainer (not plastic) on another dish. It can be a smaller saucepan or a cup. Pour everything that was cooked in the pan into a sieve. The juice will immediately begin to flow into another bowl.

However, we need to speed up and optimize the process. To get rid of the raspberry pits in our syrup, carefully rub the boiled sweet berries with a wooden spoon. All the syrup drained to the right place, and the raspberry pits remained in the strainer. You can already throw them away.

Put the resulting syrup back on the stove and boil it for five to ten minutes over medium heat. We count time from boiling. Now the syrup is really ready. Pour it into small jars and cover with screw tin lids.

Ware for storing raspberry syrup prepared for the winter should be sterilized.

We turn the filled jars upside down and put them on a folded bedspread or blanket. From above they also need to be wrapped with a blanket. Only after the raspberry syrup in the jars has completely cooled down, we will put it in a dark place for storage until winter.

Raw syrup kept in the refrigerator

In this recipe, it is proposed that raspberries not be subjected to heat treatment. You need to take exactly the same amount of sugar as you get the juice squeezed out of the berries.

The berries must be rubbed through a sieve so that they give their juice to the syrup. Then weigh the juice on a kitchen scale and measure exactly the same amount of sugar. Pour sugar into raspberry juice.

Next comes a very responsible procedure for dissolving sugar in raspberry puree. If you do this with a spoon, it will take a very long time to interfere. It will be much more convenient if you use the help of a mixer. It is necessary to mix the puree with sugar using the lowest speed of the device so that there is not a lot of air in the final product. The work of the mixer should continue until the sugar grains are completely dissolved. When this happens, the syrup is ready. Pour it into sterile jars and tightly cover with sterile lids. This fragrant natural syrup can only be preserved in a refrigerator.