Recipe for raspberry jam with whole berries. Raspberry jam with whole berries - recipe

In ancient times, the process of making ordinary jam was accompanied by a number of rituals. It was even customary to cook each jam on strictly defined days. Today, raspberry jam is prepared easier and faster, but it still enjoys success. Every modern housewife always has a jar or two of this wonderful product in her arsenal. healing jam, aromatic, tasty and indispensable for colds. Previously, homemade raspberry jam was prepared without sugar, in honey or molasses. There is nothing surprising in this, because sugar appeared in Rus' much later. Dozens of recipes for preparing this have survived to this day. amazing jam, and new ones invented these days have also been added to them. This complicates the task somewhat, because you really want to try making homemade raspberry jam in different ways. Well, yes, there would be a raspberry, and we have prepared all sorts of recipes for you: both to your taste and to your liking.

For home cooking raspberry jam take berries that are not quite ripe, but at the same time large, bright and quite aromatic. To get rid of the so-called raspberry bug, which is often found in raspberries, dip freshly picked berries for 10-15 minutes in a salt solution (1 teaspoon of salt per 1 cup of water), and then rinse them clean cold water and dry.

An old recipe for homemade raspberry jam

Ingredients:
5 kg of berries,
½ cup water.

Preparation:
Place the raspberries in an enamel pan, place on slow fire, placing a divider or baking sheet under it so that the heat is distributed evenly, and boil the berry by 2-3 times. After this, place the pan in the oven and boil its contents so that the berry decreases in volume by 8 times. Place the finished jam in sterilized jars and close nylon covers and store in the refrigerator.

Grandma's raspberry jam

Ingredients:
1 kg raspberries,
2 kg sugar,
1 liter of water,
2 tsp salt,
2 tsp citric acid.

Preparation:
Dissolve sugar in 1 liter of water and cook syrup. Pour the raspberries into the syrup and leave for 1 hour. When the time is up, place the raspberries on the stove and cook until the jam reaches the desired thickness. 3 minutes before turning off, add citric acid. Place the finished jam into prepared jars and seal.

Homemade wild raspberry jam

Ingredients:
800 g wild raspberries,
1.2 kg sugar.

Preparation:
Collect large, not too ripe raspberries (it is advisable to collect raspberries in dry, good weather) and place them on a dish. Sprinkle a quarter of the sugar over the berries and place the dish with the berries in a cool place overnight. The next day, prepare a syrup from 1 glass of water and the remaining sugar, cool it and pour it over the berries for 3 hours. Then cook until tender, let it cool, take out the berries with a teaspoon, put them in a jar, strain the syrup and pour it over the berries.

Raspberry jam “Tender delicacy”

Ingredients:
1 kg raspberries,
1.5 kg of sugar.

Preparation:
Pour the prepared berries into a bowl, cover with sugar and leave for several hours until they produce juice. Then put the basin on the fire, cook until boiling, stirring from time to time. Use a wooden spoon to skim off any foam that appears on the surface of the jam. Boil the boiled jam for another 5 minutes, cool it a little and roll it into sterilized jars.

Raspberry jam “Berry to berry”

Ingredients:
1 kg raspberries,
1.5 kg of sugar.

Preparation:
Cover the sorted raspberries with sugar and leave them in a cool place overnight. The next day, carefully drain raspberry juice and bring it to a boil. Then pour the prepared syrup over the raspberries and put on fire. Cook for 20 minutes over low heat, remember to skim off the foam. Do not stir the jam, but shake it in a circular motion so that the berries remain intact. At the end of cooking, add lemon juice. Cool the finished jam in a bowl of cold water, then transfer it to sterilized jars, close the lids and store in a cool place.

Homemade seedless raspberry jam

Ingredients:
1 kg raspberries, pureed through a sieve,
900 g sugar.

Preparation: Heat the sorted raspberries over the fire and then pass through a fine sieve. Weigh the resulting pulp and, based on the weight, add sugar. Bring the raspberry pulp and sugar to a boil, skim off the foam and cook until tender, stirring occasionally. To check if the jam is ready, place a drop of jam on a cold plate. If the drop has frozen and not spread, then the jam is ready. Place the jam in sterilized jars, close and place the lids down until completely cool.

Raspberry jam cooked in the oven

Ingredients:
500 g raspberries,
500 g sugar.

Preparation:
Place the sugar and raspberries separately in two heatproof bowls. Place in the oven preheated to 175ºC for 20-30 minutes. Then remove from the oven, combine the raspberries and sugar, which has been cooked into a caramel-colored syrup, in a large bowl and stir gently with a wooden spoon. Place the jam in dry clean jars, let cool and put in the refrigerator.

Layered raspberry jam

Ingredients:
raspberries and sugar in equal volumes.

Preparation:
Pour the prepared raspberries and sugar into a bowl or saucepan for making jam in layers: 1 cup of raspberries - 1 cup of sugar, and leave for several hours so that the raspberries release juice and it saturates the sugar. Then place the basin on low heat for 30-40 minutes (this depends on the volume of berries and sugar). When the raspberry juice has covered all the sugar, turn up the heat and bring to a boil, stirring with a wooden spoon. Pour the finished jam hot into sterilized jars.

Raspberry “Ten Minute”

Ingredients:
1 kg raspberries,
500g sugar.

Preparation:
Cover the sorted raspberries with sugar and leave them in a bowl to cook overnight. In the morning, stirring gently, heat until the sugar dissolves. After boiling, cook over low heat for 10 minutes, then pour into clean, prepared jars and seal. The jam is stored at room temperature.

Raspberry jam with alcohol

Ingredients:
1 kg raspberries,
1 kg sugar,
¼ cup alcohol

Preparation:
Pour 500 g of sugar over the prepared raspberries and sprinkle with alcohol. Place the container with raspberries in a cool place for 6 hours. Then add the remaining sugar, shake the mixture, put on low heat and cook until tender. Then package ready-made jam into sterilized jars and roll up.

Raspberry jam with cognac

Ingredients:
1 kg raspberries,
800 g sugar,
50 g cognac,
1 tbsp. gelatin.

Preparation:
Sort the berries, but do not wash them, sprinkle with sugar, beat with a mixer (or blender), then pour in the cognac and beat again. IN warm water soak the gelatin until it swells. Place the raspberry mixture in a saucepan and place it on water bath. Then bring to a boil, boil for 5 minutes, skim off the foam, add gelatin, stir and cook for another 2 minutes. Place the finished jam in sterilized jars, seal, let cool and put in a cool place.

Raspberry jam with lemon

Ingredients:
2 kg raspberries,
2.5 kg sugar,
¼ lemon.

Preparation:
Place the berries in an enamel container, cover with sugar and leave overnight. cool place(you can put it in the refrigerator). After 6-7 hours, when the raspberries release enough juice, place the container on strong fire, bring to a boil, and then reduce the heat to low, skim off any foam that appears. Then cook the jam for 30 minutes, stirring from time to time with a wooden spatula. 5 minutes before the end of cooking, add the juice of a quarter of a lemon to the jam. Cool the finished jam and place it in sterilized jars, close the lids and store in a cool place.

Bulgarian raspberry jam

Ingredients:
1 kg raspberries,
2 kg sugar,
4 stacks water,
2 tsp citric acid.

Preparation:
Pour sugar into a bowl intended for making jam, pour in water and lay out the prepared berries. Cook over low heat until done in one batch. To prevent the berries from burning, remove the bowl from the heat from time to time and stir the contents in a circular motion. Add citric acid before finishing cooking.

Raspberry jam with redcurrant juice

Ingredients:
1 kg raspberries,
500-600 g sugar.
For the syrup:
100 g red currant juice,
600 g sugar.

Preparation:
Sort through the raspberries, pour in hot syrup made from redcurrant juice and sugar, bring to a boil and remove from heat. Cook the jam in 2-3 batches, each time adding the remaining sugar (1-1.2 kg per 1 kg of raspberries). Place the chilled jam into jars and cover with a damp parchment paper and tie with twine.

Raspberry jam with juice black currant

Ingredients:
500 g raspberries,
500 g black currants,
1.25 kg sugar.

Preparation:
Mash the raspberries with a little sugar. Squeeze the juice out of the blackcurrants and add it to the container with the raspberries. Heat the resulting mass over low heat and, stirring, add sugar. When it dissolves, put the jam into dry, sterilized jars and immediately seal with tin lids.

Jelly-like raspberry jam

Ingredients:
1 kg of berries,
1-1.5 kg of sugar.

Preparation:
A little secret: for this jam you need to collect not only ripe berries, but also semi-ripe ones, and in small quantities - unripe ones. They will give our jam a gelling effect. This jam is cooked in two stages. Pour ⅔ sugar into the berries and leave for 2 hours so that the raspberries release juice. If you don’t want or have time to wait 2 hours, put the container with raspberries on low heat, add 2 tbsp. water to better dissolve the sugar and slowly bring the mixture to a boil, stirring and removing the resulting foam. After boiling, cook the jam for 5-7 minutes, remove from the stove and leave until completely cool. In the morning, put the berries on low heat again and, slowly, bring the jam to a boil. Then add the remaining sugar, stirring constantly until it is completely dissolved, cook again for 5-7 minutes, and the jam is ready! Pour it into sterilized jars, but do not close the lids immediately, but let it cool slightly (about 1 hour) so that a frozen film forms on the surface of the jam. And only after that close the jam with sterile lids.

Homemade raspberry jam with rhubarb

Ingredients:
350 g raspberries,
750 g sugar,
1.5 kg peeled and chopped rhubarb.

Preparation:
Mix the sugar and rhubarb in a bowl and leave overnight (during this time the rhubarb will release its juice). Pour the juice through a sieve into a saucepan, simmer over low heat for 2 minutes, then add the rhubarb and raspberries. Boil, stir again and let simmer for 5 minutes until the jam thickens. Fill sterile jars with the prepared jam and seal.

Homemade raspberry jam without sugar
Sort through the berries, rinse carefully with water, dry, place in sterilized jars and cover with lids. Then place the jars of raspberries in a large container of water, bring to a boil and boil the jars for 10 minutes. Then remove the jars, seal them tightly with lids and cool under a blanket.

Raspberry jam “Useful” (without cooking)

Ingredients:
2 cans of raspberries,
2 cans of sugar.

Preparation:
Grind the sorted raspberries with sugar into enamel pan. Sterilize 0.5 liter jars over steam, let them cool, then add the raspberries, grated with sugar, into them. Plastic lids Boil for 30 seconds and immediately place on jars. Store the finished jam in the refrigerator.

Raw raspberry jam

Ingredients:
500 g raspberries,
600 g sugar,
6 tbsp. vodka,
aspirin - for powder.

Preparation:
Lightly sprinkle the raspberries with vodka to remove any bugs from the berries. Then beat the berries with sugar with a mixer for 10 minutes, gradually adding 6 tbsp. vodka. Transfer the finished jam into sterilized jars, preferably with screw-on lids, crush an aspirin tablet and lightly sprinkle the jam in the jar with this powder to prevent the fermentation process. Place a piece of parchment under the lid, seal the jar and store in the refrigerator.

I wish you delicious jam and a wonderful raspberry mood for the whole winter!

Larisa Shuftaykina

I think every home tries 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 acid. Therefore, it is used as an anti-inflammatory and antipyretic agent. As children, we often arrived damp and soaking wet from walks. Then my 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 even starting.

Raspberries are a storehouse of vitamins. It contains vitamins B, A, C, E. It also contains a lot of microelements potassium, calcium, and iron. Therefore, you definitely need to stock up on raspberry jam. There is never too much of it. Plus, it's easier than ever to do it. And as you will learn from this article. There are many ways to prepare this wonderful preparation, let's look at the most delicious of them:

Five-minute raspberry
Raspberry jam with whole berries, regular cooking
Raspberry jam with gelatin
Raspberries with sugar without cooking

Before preparing jam, the berries must be sorted from leaves and bugs. Raspberries are often inhabited by various bugs and spiders. There is a little secret on how to get rid of them. Mix 1 tablespoon of salt in 1 liter of water. Place the berries in a colander or sieve. We immerse the dishes in saline solution for 5 minutes. And all our insects will end up on the surface. After this, the raspberries need to be washed thoroughly. Let it sit in a colander for 10 minutes to drain off excess water.

Five-minute raspberry jam (thick)

One of the most popular recipes. Due to fast cooking The berries retain many useful substances.

Ingredients and proportions:

Raspberries 1.5 kg
Sugar 1.5 kg

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

Step-by-step recipe for making 5-minute raspberries:

1. The berries need to be sorted from leaves and bugs. After this, the raspberries need to be washed thoroughly in salted water, as described above. Then rinse plain water and drain in a colander. Let it sit in a colander for 10 minutes to drain off excess water.

2. Now we need to choose the container in which we will prepare our jam. The shape of the dishes should not be high and wide enough. The pelvis has this shape, so it is considered the best option, for making jam. The dish pan was chosen. Now let's decide on its material. Copper utensils are best suited for making jam. of stainless steel and brass.

3. Pour all the raspberries into a bowl. It must be mashed with a masher and covered with granulated sugar. Mix our ingredients carefully. Leave our delicacy for a couple of hours so that the sugar dissolves.

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

5. Place the container with the future jam on the lowest heat. Stir constantly and bring to a boil. When jam is cooked, foam forms on its surface. Carefully remove it with a spoon. If this is not done, the jam may soon spoil. Let our jam simmer for 5 minutes.

6. Carefully package the jam into our sterilized jars and close the lid tightly. I use small jars for any jam. So that you don’t store it for a long time once you open the jar. Now our jars need to be turned over and allowed to cool.

Five-minute jam from whole raspberries

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

Ingredients and proportions:

Raspberries 1.5 kg
Sugar 1.5 kg

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

1. Clean the berries from debris (leaves, bugs, larvae). Rinse them with water and place 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 go into the basin.
4. Cover our raspberries with the remaining sugar.
5. 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 finish what I started.
6. In the morning I start sterilizing the jars, and then start making the jam itself.
7. Light the smallest fire and place the container on the stove. Mix very carefully so as not to disturb the integrity of the berries.
8. Wait for the sugar to dissolve, turn up the heat a little. When the jam boils, cook for another 5 minutes. Don’t forget to stir gently and remove the foam from the jam.
9. Pour the finished jam into jars. Cover them carefully with a lid.

By the way, you can use less sugar, for example, as in this video recipe:

Raspberry jam with whole berries (regular cooking)

Another very delicious recipe. The berries remain intact when cooked. This makes it more beneficial and tasteful.

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 may crush each other.

Ingredients and proportions:

Raspberries 1.5 kg
Sugar 1.5 kg

We take products in a 1:1 ratio

Step-by-step recipe for making raspberry jam:

1. B this recipe it's better to take the best one the best raspberries. That is, it must be clean, large, bought at the market from some grandmother or your own. Because in this recipe we will not wash it.
2. We will layer sugar and berries into the jam container until the ingredients are gone.
3. We need everything to brew for 5-6 hours. We do everything again at night. We put the dishes with 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. Add raspberries and cook in juice for about 20 minutes. There is no need to stir 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 cotton blanket. 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 jam. Because it is thick, it can be used as a filling for pies.

Ingredients:

Raspberries 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. For this recipe, we start with gelatin. He needs to be divorced warm water and let it swell. There are always instructions written on the bag.
2. We sterilize our jars in any way convenient for you.
3. We select large and not crushed berries. If the raspberries are clean, without dust, then you don’t have to wash them.
4. In a bowl, carefully mix the berries and granulated sugar. Next, fill our mass with water.
5. Place on the stove for half an hour. Cook over low heat, stirring so that the jam does not burn. To do this, use a plastic or wooden spoon. Metal can cause raspberries to oxidize.
6. Place gelatin and citric acid into a container. Cook for another 15 minutes.
7. Finished product put into jars. Store in a cool, dark place.

Raspberries with sugar without cooking

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

Ingredients and proportions:

Raspberries 1.5 kg
Sugar 3 kg

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

Step-by-step cooking recipe:

1. This is for this the recipe will do not only selected raspberries, but also crushed berries. And so we clean the raspberries and turn them into porridge using a wooden masher.
2. Now add granulated sugar to the container. Mix everything very carefully. We need all the sugar to dissolve. In time it is 20-24 hours. Mix everything periodically with a wooden spoon.
3. When the sugar is completely dispersed in the total mass of jam, you can start making jars.
4. Place the prepared raspberry mixture into dry, hot jars, but not to the very top. Leave 1-1.5 cm empty and add granulated sugar. Screw the lid on tightly. You can use thick paper and string the old fashioned way. Store in the refrigerator.

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

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.

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 the raspberry jam of 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 in a cool place, then cook until tender.

Raspberry jam - method two

Pour sugar into a cooking basin (per 1 kilogram of berries, 1 kilogram of sugar and 1 glass of water), add water and boil the syrup. IN ready syrup remove from heat and carefully immerse 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 it)

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). The berries are sprinkled with sugar and placed on very low heat, heated 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.

Today, dear readers, we will make jam!

And it will help us with this " Desk book gardener”, produced in 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 pre-boiling 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 things.

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!