Raspberry jam for the winter can perhaps be considered one of the most popular recipes for preparing this berry. The reason for this is the extraordinary taste, aroma and healing properties of raspberries. This delicacy is familiar to almost every person since childhood, because during colds we were often given tea with raspberries.

Drinking tea with raspberries is both healthy and tasty, and in addition, jam can be filled with baked goods and used for other purposes. It’s easy to prepare a wonderful dessert, just use the right technology and delicious jam is ready for the whole family.

Five-minute raspberry jam

Ingredients:

• fresh raspberries – 1 kg;
• granulated sugar – 0.8 kg.

How to make five-minute raspberry jam for the winter:

No matter how strange it may sound, it is not necessary to wash raspberries - when washed, the berries lose some of their flavor, plus when cooked, they can become soft and lose their shape. However, dust and dirt must be removed. Therefore, we carefully sort it out and literally for 10 minutes. fill with lightly salted water - at the rate of 1 tbsp. l. salt without a slide per liter of water. The berry should be completely hidden. After a few minutes, everything unnecessary will emerge. We catch the living creatures with a slotted spoon, drain the water from the berries and quickly and carefully rinse them with low pressure of water so as not to damage the integrity of the berries.

Place the washed berries in a colander and then add sugar. Gently mix so that it is evenly distributed and leave for 4-6 hours, maximum overnight and in a cool place.

Another secret to preserving tender raspberries whole is that the portion of berries should not be large, but the container in which they will be cooked should be large. Otherwise, the freer the raspberries are in the container, the better.

Heat the berries over low heat until the sugar is completely dissolved, then increase the heating power to maximum and boil the jam for 5-7 minutes.

During cooking, foam will form - we arm ourselves with a slotted spoon and mercilessly remove all of it. Firstly, this way the jam will cook better and more evenly. Secondly, the remaining foam can provoke the development of bacteria, and the jam will turn sour. Remove the jam from the stove and prepare the jars.

Canning. Wash jars and plastic lids thoroughly using soda and a stiff brush or sponge, rinse with water and scald with boiling water. Ready. Sugar is an excellent preservative, so the container does not need more thorough sterilization. It is not advisable to use metal screw caps, as they will change the color of the jam to dark red, even burgundy.

Pour the jam into jars, wait until it cools, and put it away for storage. We are waiting for winter to treat ourselves to delicious and aromatic sweet preparations.

Thick raspberry jam for the winter with whole berries

Ingredients:

• 1 kg raspberries;
• 1 kg sugar.

Advice!”]To get thick raspberry jam you need as many berries as sugar. Proportion: 1 to 1.

Step-by-step recipe for raspberry jam for the winter with whole berries:

We sort the berries, but do not wash them. Sprinkle with sugar (in the proportion of 1 kg of berries to 1 kg of sugar), layer by layer in an enamel saucepan. Leave overnight or for 6-8 hours. During this time, the berries will give juice.

Place the pan on the stove and turn on medium heat. The contents of the saucepan will soon boil and the sugar will dissolve. After boiling, the jam should be cooked for 5-10 minutes and then turned off.

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Attention! “] During the cooking process, stir the raspberry jam so that it does not burn. But it’s better to do this not with a spoon, but by rotating the pan in a circle (holding the handles). This will keep the berries intact without crushing them.

When the jam boils, foam forms. It needs to be removed. With foam, it’s delicious to drink tea after a hard day at work at the stove.

Place the jam that has cooled after the first cooking on the stove. Bring to a boil again and cook for 5 minutes. Then turn it off, cool and repeat the cycle again. In total, the jam should be boiled 3 times. Thanks to this, it becomes thick and dark burgundy. So,

How long should you cook raspberry jam so that it is thick and the berries remain intact?
You need to cook in 3 stages:

• 1 time: 10 minutes after boiling;
• 2 times: cool and cook again for 5 minutes after boiling;
• 3 times: let cool again and boil the jam for 5 minutes.

The readiness of the jam is checked drop by drop, after the 3rd boiling. The jam should cool down and when it is ready, the droplet will not spread. It becomes viscous and viscous. Sweet raspberry jam is aromatic, bright and thick.

How much jam can be made from 1 kg of raspberries?] From 1 kg of raspberries and 1 kg of sugar we get a little less than 1 liter of ready-made raspberry jam

The berries were almost completely preserved intact and unharmed. Aromatic and healthy thick raspberry jam is ready for the winter!

Raspberry jam for the winter without cooking

Berries with granulated sugar are a storehouse of vitamins for the whole family. This dessert is very easy to prepare, so even a culinary amateur can create it. Raspberry jam for the winter without cooking is also called “live”; the berries are not heat-treated, they can be kept raw. Pros:

• Jam relieves fever and headaches due to colds. Another useful property: reliable strengthening of the immune system.
• The finished product is often used to prepare various baked goods.
• With “cold” preservation, there is no need to spend a lot of time at the hot stove, which is especially unpleasant in the summer.

In order for the fragrant delicacy to be pleasant to the taste and have a low calorie content, all proportions must be strictly observed.

To prepare raspberry jam for the winter without cooking, you need the following products:

• ripe berries – 1 kg;
• sugar – 2 kg.

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Preparation:

The main product is carefully sorted, damaged berries and sepals are removed. After this, the raspberries are placed in a large bowl to make it easier to grind. Sugar is added to the berries. The mixture should be left for a couple of minutes.
Afterwards the ingredients turn into mush. This is best done with a wooden mortar. The mass should be homogeneous. The future raspberry jam for the winter is laid out in dry, sterilized jars.

A fragrant fresh dessert is covered with sugar. The layer of sweet sand will harden under the influence of the juice, creating a solid layer. It will protect the workpiece from air.

Jars of raspberry jam are closed with a lid for the winter. It is recommended to freeze the dessert and store it in the refrigerator.

Thick raspberry jam for the winter with gelatin

There are very few pectin substances in raspberries, so it is unlikely to cook something thick from them without adding thickeners of various kinds. And with gelatin it turns out beautiful, viscous, bright and aromatic.
It is logical that the more gelatin you add, the thicker the consistency of the product will be, even to the point of confiture. But if we call the workpiece “jam”, then a viscous pouring consistency will be quite enough - we take a moderate amount of gelatin.

You will have to store the jam in the refrigerator or cellar so that the structure of the delicacy is well preserved. A kilogram of raspberries will yield two half-liters of jam and another vase for testing.

Ingredients:

• 1 kg of raspberries, fresh or frozen;
• half a glass (100 ml) of water for boiling berries;
• 1 kg sugar;
• half a teaspoon of citric acid;
• 1 package (15 g) gelatin;
• 0.5 cups of water for soaking it.

Step-by-step recipe for raspberry jam with gelatin for the winter:

Pour gelatin with cold boiled water, mix well and leave to swell while we process fresh raspberries.

We sort and wash the berries, let the water drain. If the raspberries are homemade, grown with your own hands, clean, not dusty, there is no need to wash them.
Place the raspberries in a saucepan and add about half a glass of water. Bring the berries to a boil over low heat.

The raspberries begin to actively release juice and for the most part the fruits fall apart, but fragments of the berries remain. Be sure to remove the foam.

At the same time, sterilize cleanly washed jam jars and lids in a bowl of boiling water - 15 minutes is enough. By the time you spread the raspberry jam, they should have time to dry. Add sugar to raspberries. And cook over low heat, stirring occasionally, for 15 minutes.

Add citric acid. It compensates for the cloying quality of raspberry jam and makes it brighter.

In addition, as a preservative, lemon will contribute to better storage of preserves.

Remove the raspberry jam from the heat and let it cool slightly to 85-90 degrees before adding the gelatin, which is already perfectly swollen. Add gelatin.

Okay, stir to the very bottom, return the pan to the stove and bring to a boil, turn off the heat.
To quickly cool down, pour the raspberry jam into dry, sterilized jars. There is no need to turn it over onto the lids, just close it, let it cool to room temperature and put the jam in the refrigerator or transfer it to the basement.

Once cooled, raspberry jam for the winter acquires a pleasant consistency - like thick jelly. It perfectly preserves the taste and aroma of raspberries.

Raspberry jam for the winter - recipe with lemon

Adding fresh lemon to raspberry jam will give the sweet preparation a special piquancy - one that the addition of citric acid will never give.

Required:

• 2 kg raspberries;
• 2.5 kg granulated sugar;
• a quarter of a lemon.

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A simple recipe with photos of raspberry jam with lemon:

Place the berries in an enamel bowl and cover with sugar. Leave overnight.

Advice!”]If the room is very hot, it is better to put the dishes with raspberries in the refrigerator on the bottom shelf.

Overnight, the raspberries will drain under the influence of sugar and release a lot of juice. Place the container with raspberries and juice on the stove and bring to a boil over very high heat. Immediately after the raspberry syrup boils, reduce the heat. Cook raspberry jam over low heat for 20-30 minutes, stirring occasionally and skimming off the foam with a wooden spoon. The longer the raspberries are cooked, the thicker the jam will be.

Five minutes before the end of cooking, add freshly squeezed lemon juice and stir.
Cool the finished jam slightly. To speed up this process, you can place a bowl of hot raspberry jam in cold water. Place the cooled raspberry jam into sterile jars and roll up. Store the preparations for the winter in a cool, dark place.

Video recipe: raspberry jam for the winter in a slow cooker

1. It is better not to overcook raspberry jam. Firstly, it won’t be as tasty; the berries will become dry and without flavor. And such jam will become sugary quickly. If you don’t finish cooking, you run the risk that the jam may quickly turn sour or become moldy.
2. By the way, to prevent the jam from molding, cover the top of the jar with sugar, you will get a sugar jam and then the jam can sit for years and nothing will happen to it.
3. Malicious worms often settle in the berry; to remove them, fill it with water, adding a handful of salt, they will all float to the top, and removing them will not be difficult.
4. What can I add? The possibilities here are literally endless. Add orange slices, melon, pumpkin, traditional gooseberries and cherries or cherry leaves.

The favorite delicacy that good housewives pamper their households with in winter is, of course, jam. Made from berries and fruits that have absorbed sunlight all summer, it lifts your spirits and gives you strength, especially if you eat it with hot tea and with your family.

Fragrant preparations

Summer, holidays, countryside... Those who were lucky enough to spend time with their grandmother in childhood are sure to keep in their memory the best memories of these wonderful days. And, of course, it is unlikely that you will be able to forget the smell that fills almost every village house during the ripening of berries and fruits - the smell of jam. And how wonderful the delicious raspberry jam smells!

The hard work of our mothers and grandmothers can generally be envied, because how much effort and patience needs to be put in to fill the shelves with pickles, marinades, compotes and everything that is usually stocked for the winter.

Modern young housewives who are trying to keep up with more experienced ones have a hard time, because homemade preparations take a lot of effort and time, plus experience and proven recipes are also very important. To avoid falling flat on your face, you can use easier ways to please your loved ones with homemade goodies. The first step would be to prepare raspberry jam using a simplified recipe.

Note to young housewives

You don't have to spend the last days of summer scurrying around the stove to make a couple of jars of jam. Try cooking something that requires cooking and you will love this method. You will need ripe fruits or berries, sugar and 15 minutes of time.

This raw jam is much healthier, because it does not undergo any heat treatment, which means that all vitamins and nutrients are fully preserved. The taste of raw jam is not as rich and delicate as that of cooked jam, but it closely resembles the taste of fresh fruit.

The storage conditions for raw jam are also different. You need to store it in the refrigerator or in a very cold basement, and for longer storage you can even freeze it.

Why raspberry

Raspberry jam without cooking, the recipe for which will be given below, is very tasty and healthy. It is recommended to start experiments on making raw jam with this berry. Raspberries contain a huge list of substances beneficial to the body:

• vitamin C - strengthens the immune system, strengthens bones and teeth, promotes wound healing;
• vitamin B - normalizes the nervous system;
• vitamin A - improves vision, is responsible for skin health, growth and skeletal formation;
• vitamin PP - normalizes stomach function, improves blood supply, fights cancer cells;
• as well as glucose, magnesium, iron, essential oils and many others.

Raspberry jam helps with colds due to its antipyretic and anti-inflammatory properties. Raspberries also improve appetite.

Children especially love raspberry jam, but babies should be fed this delicacy in moderation, because it contains a large amount of sugar. If your baby is allergic, then pay your attention to yellow-fruited and chokeberry raspberries (yes, those also exist).

Raspberry jam without cooking. Recipe

Today you can buy pectin from various brands, but it is very important to follow the instructions on the package. Under the influence of high temperatures, pectin loses its properties, so it is added at the end of cooking. If you want to make raspberry jam thicker without cooking, the recipe must be supplemented with special pectin, the product with which can be stored in the refrigerator or frozen.

The main advice that all housewives give is: pectin should be stirred very well, otherwise jelly lumps will form in the jam.

Important: clean jar and correct lid

One of the reasons why jam or any other preparations will not be stored is unsterilized containers. Many methods have been invented for steaming, in a pan of boiling water, in a microwave, in a double boiler, some even manage to sterilize dishes with alcohol.

We recommend using the most convenient and proven method - in the oven. You need to wash the jars and place them wet in a cold oven, upside down. Then turn on the gas and set the temperature to approximately 160-170 degrees. Sterilization in this way takes about 10 minutes, but the jars should not be immediately removed from the hot oven. You just need to turn off the gas, open the door and let the glass container cool.

How to make raspberry jam

As for the lids, it is most convenient to boil them in a saucepan with water for about 10 minutes, but this must be done immediately before use. Jam prepared in the traditional way is best rolled up, but five-minute raspberry jam and raw jam are best covered with a plastic lid or a metal lid with a thread.

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 healing jam in her arsenal, 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 making this amazing jam have survived to this day, and new ones have been added to them, invented these days. This complicates the task somewhat, because you really want to try making homemade raspberry jam in different ways.

Raspberry jam is a traditional delicacy for our country. If we talk about benefits, then raspberry jam deservedly bears the status of one of the most useful. We all know about this from childhood. Any housewife strives to make as large a supply of this medicinal delicacy as possible for the winter. Everyone knows that raspberry jam not only helps with colds, but is also considered an excellent preventive measure.

Raspberry jam contains natural salicylic acid, which is the basis of most antipyretic and anti-inflammatory drugs. If you use raspberry jam instead of aspirin, you can avoid stomach ulcers and gastritis.

Vitamins PP, A, E, B2 stimulate vitality, increase skin elasticity and ensure a healthy complexion. Thus, jam helps a person prolong his youth.
Iron, which is also found in abundance in this jam, has a positive effect on the process of hematopoiesis.

Raspberry jam contains a large amount of copper. As you know, it is copper that is contained in most antidepressants. For this reason, those who suffer from depression and are in stressful situations are highly recommended to include a delicious remedy in their diet - raspberry jam. By the way, copper gives hair a rich color. And this is another great reason to increase your vitality.

To make raspberry jam, you should choose berries that are ripe, but not overripe. The most suitable ones are medium-sized and dark-colored berries. These make very tasty and beautiful jam.

Preparing the dishes

Once upon a time, our grandmothers cooked jam in large copper basins. But today we know that copper utensils are not very suitable for this purpose. The point is not even that copper oxides can get into the jam. Raspberries are a sweet berry, and oxides are formed when sour ones are cooked. Just a minimal amount of copper ions ensures the breakdown of ascorbic acid. This means that there will be no vitamins in such jam.

If, besides a copper basin, no other suitable utensils are found, you need to carefully check its surface for the presence of copper oxide. It should be etched out by rubbing the area with an abrasive. Sand, for example. It is necessary to thoroughly wash the basin with soap and hot water, then dry it thoroughly. Now you can make jam.
However, this is a compromise option that does not completely solve the problem. An aluminum basin is also not suitable for jam, since the increased acidity of the jam has a destructive effect on the oxide film located on the surface of the aluminum. Jam with aluminum is not healthy. You can solve the problem by using enamel cookware. However, when using it, care must be taken to avoid chipping the enamel.

It’s better to stock up on a good stainless steel basin - this is the ideal vessel for making raspberry jam. While the jam is not yet cooked, it’s time to prepare the jars and lids. Thoroughly washed jars should be placed in the microwave for a few minutes. You can also use other sterilization methods. It is best to simply boil the lids.
So, now perfectly prepared jars, covered with sterilized lids, are waiting for the raspberry jam to reach the desired condition.

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Preparing the berries

Fresh raspberries need to be sorted. Unripe and overripe berries, as well as sepals with stalks, should be removed. Place the sorted berries in a colander and slowly immerse them in water. Raspberries cannot be washed under running water, as they are a very delicate berry and may lose their shape. After removing the berries from the water, you need to wait until the water has completely drained. After this, carefully transfer the raspberries into the prepared bowl.

Please note that raspberries can be infected with small white worms. These are the larvae of the raspberry beetle. Such berries should be pre-treated with saline solution. To do this, take 10 grams of salt per liter of water. Place the berries in this solution for about ten minutes. The larvae should float to the surface. They must be removed with a slotted spoon or spoon. Rinse the treated raspberries twice with clean water.

An old recipe for homemade raspberry jam

Ingredients:
5 kg of berries, ½ glass of water.

Preparation:
Place the raspberries in an enamel pan, place on low heat, placing a divider or baking sheet under it so that the heat is distributed evenly, and boil the berries 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, close with nylon lids 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 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 of 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 the 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 of raspberries, mashed through a sieve, 900 g of 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, 500 g 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 added 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 pack the finished 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. Soak the gelatin in warm water until it swells. Place the raspberry mixture in a saucepan and place it in a 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 in a cool place (you can put it in the refrigerator). After 6-7 hours, when the raspberries release enough juice, place the container over high heat, bring to a boil, then reduce the heat to low and 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 glasses of 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 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 cooled jam into jars, cover with damp parchment paper and tie with twine.

Raspberry jam with blackcurrant juice

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

Raspberry jam without cooking

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.

Raspberry jam “five minutes”

For raspberries, as for strawberries, there is also a recipe called “five-minute”. The beauty of this jam is that minor heat treatment of the berries allows you to better preserve salicylic and folic acid, potassium, copper, iron and vitamins B and C. So, the proportion required by the recipe: For 1 kg of sugar there should be 1 kg of raspberries. The raspberries sprinkled with sugar are left for 4-5 hours. All juice formed during this time is drained and boiled for 10 minutes. The result is syrup. You should pour the berries into it, then bring the jam to a boil over low heat and simmer for exactly 5 minutes. This jam will retain its beneficial properties for a year.

Raspberry jam

The cooking process itself does not take much time when preparing jam according to this recipe. You should use 1.5 sugar per kilogram of raspberries.. Place the berries in the container in which they will be cooked, cover them with sugar and leave in the refrigerator for 10 hours. Then bring the jam to a boil and simmer for 15 minutes. The jam is ready.

Grated raspberry jam

When cooking this jam, the berries will not retain their shape, but it will be simple and tasty. A kilogram of raspberries should be filled with 200 ml of water. Then boil for 3 minutes. Rub the uncooled mass through a sieve, add 400 grams of sugar and boil again. Almost everything. Although, when the jam is already put into jars, it will need to be sterilized for 15 minutes. And only after that roll it up.

Bulgarian raspberry jam(recipe 2)

And in Bulgaria, raspberry jam is cooked a little differently. Two kilograms of sugar should be poured into a prepared basin. Then add a kilogram of raspberries and pour in 4 cups of water. Next, cook the jam until completely cooked in one go. Select low heat for cooking. But you still need to periodically remove the jam from the heat and carefully stir it in a circular motion. When cooking comes to an end, you can add 2 teaspoons of citric acid. All!

The readiness of raspberry jam is checked by dropping a drop on a saucer: if the syrup has not spread, the jam is already ready.

The jam will be aromatic and will cook quickly if you cook no more than 2 kilograms of raspberries at a time.

Redcurrant juice will add additional flavor to the jam if you replace the water with it. By the way, this version of jam will never be candied. This jam will become thicker, but will not be cloying.

The level of jam in jars should be 5 millimeters below the neck.

Food of the gods. Secrets of the berries: Raspberry, Strawberries, Blueberries, Cranberries, etc.

sources

http://zhenskoe-mnenie.ru/

http://kedem.ru/

Taking care of the health of their household, every housewife tries to make supplies of vitamin-rich raspberry jam in the summer. It is the first to come to the rescue during the season of colds and ailments.

I want to offer the best options for raspberry jam for the winter. Detailed step-by-step recipes will help everyone prepare healthy treats for future use for the whole family.

We can talk endlessly about the miraculous properties of this berry. The main thing is its ability to strengthen the human immune system, which means that the body’s overall resistance to viruses and infections increases. Thanks to all the vitamins, acids and nutrients, raspberries can safely be called a pantry berry. And this is well deserved!

But everyone knows that excessive heat treatment only harms vitamins, they are irreversibly destroyed, and the beneficial qualities of the product are reduced. In this article, I offer you recipes with minimal heat treatment of tender berries - we will preserve all the vitamins until the cold season! We need them so much in winter. Health to everyone!

How to make raspberry jam for the winter

Every housewife should have a classic recipe for raspberry treats for the winter on hand. Here is a simple and quick recipe for making raspberry delicacy for any occasion.

You will need:

• 600 g raspberries
• 600 g sugar

Cooking method:

In order to make raspberry jam, we need three parts of fresh berries, 200 g each.

You will also need sugar

Pour some sugar into the bottom of a metal pan and add the first layer of berries

Generously sprinkle sugar on top of berries

Add the last layer of berries and finish with sugar.

Leave the pan for several hours at room temperature

After a few hours, the raspberries will actively release juice and the sugar will dissolve

First, place the pan with the berries over high heat and bring to a boil.

Then reduce the flame and cook for exactly 10 minutes.

If you just want to enjoy fresh jam, but storage is supposed to be in the cold, then you don’t have to remove the foam

If you are going to make raspberry jam for the winter, be sure to skim off the foam when cooking, otherwise it may provoke fermentation in the future.

Store finished jam in prepared sterilized containers

Bon appetit!

Recipe for thick raspberry jam

The unusual addition of sugar in this recipe allows you to get a tasty and thick treat, close in consistency to jelly - a real homemade dessert. Portions can be increased accordingly, the result will please everyone at home.

You will need:

• 1 kg raspberries
• 1 kg sugar

Cooking method:

1. Sprinkle half the sugar on top of the berries, cover the surface and leave overnight
2. In the morning, boil the berries with sugar, cook over medium heat for 7-10 minutes, skimming off the foam regularly
3. Turn off the heat, then add the second half of the sugar, stirring quickly until it is completely dissolved.
4. Pour the jam into sterile jars and cover with lids.

Bon appetit!

Raspberry jam without cooking for the winter

Unlike frozen berries and regular raspberry jam, this yummy product fights the first signs of a cold very effectively. The aroma is simply amazing, as if you just picked it from the garden - it’s impossible to resist not eating a spoonful, and then another...

I prefer to prepare berries only according to this recipe and in larger quantities; my household only requires this raspberry delicacy for the table. Don't worry, without cooking, the berries will retain their freshness until spring.

This treat can also be used for confectionery purposes - in cakes, soufflés, jelly. It can also be added to porridge, cottage cheese and desserts. Have a nice and delicious raspberry evening!

You will need:

• 1 kg raspberries
• 1.5 kg sugar

Cooking method:

Prepare the raspberries, sort them thoroughly

Place a colander with berries in a bowl, scald it with boiling water, drain the water

This step allows you to rid the berries of small insects and bacteria.

Place raspberries in a deep bowl and combine with sugar

Mix everything with a spoon

To speed up the process of releasing juice, the berries can be crushed

I often use an immersion blender in this case.

It takes 30 minutes for the sugar to completely dissolve in the mass.

Pre-sterilize and dry jars and lids

When the sugar is completely dissolved, you can pour it into the jars, filling them to the very edge, without leaving any empty spaces.

Screw the lids tightly, store in the refrigerator under the wall at a temperature of no more than 5 degrees

In the cold, treats in jars will thicken further

Bon appetit!

Preparing raspberry jam with currants

Be sure to prepare aromatic and healthy raspberry and blackcurrant jam using a simple recipe. It keeps well all winter and will delight you with its excellent taste and benefits for many months.

You will need:

• 1 kg raspberries
• 1 kg black currants
• 2 kg sugar

Cooking method:

1. Sort out the raspberries
2. Divide the sugar into two equal parts, add one part to the berry, leave for 10 hours so that it releases juice
3. When the raspberries release juice, stir them, put them on the fire, bring to a boil, reduce the flame, cook over low heat for 5 minutes.
4. Remove the berries from the heat, cool completely, add the second part of the sugar, mix well
5. Return the raspberries to the heat, bring them to a boil again, and cook over low heat for another 5 minutes.
6. Remove the pan from the heat and cool
7. Remove blackcurrants from leaves and twigs, rinse and drain in a colander.
8. Put the berry on the fire again, as soon as it boils, add black currants to it, cook over low heat for 10 minutes
9. Pour the berry mixture into pre-sterilized jars, screw the lids on tightly, store the jam in a cool, dark place

Bon appetit!

Video recipe for delicious raspberry jam

In my opinion, this is one of the best quick recipes for making raspberry jam for the winter in a hot way. Be sure to take note of it, be sure to prepare summer berries for future use in this way. Good luck to you!

Before making jam, remove the stems from the raspberries and gently rinse the berries with cold water.

The easiest way to make delicious jam. The berries do not boil too much, and the syrup turns out transparent.

Ingredients

• 1 kg raspberries;
• 1 kg sugar.

Preparation

In a saucepan, add sugar to the raspberries and leave for 3-5 hours so that the berries release their juice. Bring the mixture to a boil over moderate heat and cook for 5 minutes. Skim off any foam from the jam during cooking.

The jam turns out thick, smooth and sweet, but not at all cloying. Thanks to citric acid, the jam will not become sugary and will delight you with its amazing taste and consistency for a long time.

Ingredients

• 1.2 kg raspberries;
• 100 ml water;
• 800 g sugar;
• 2 g (at the tip of a knife) citric acid.

Preparation

Grind the raspberries with a blender or masher. Place the berries in a saucepan, place over moderate heat and add water. Skimming the foam periodically, bring the berry mass to a boil and cook for 3 minutes.

Grind the raspberries through a sieve into another pan. Add sugar and mix thoroughly. Bring the mixture to a boil again and cook for 15–30 minutes.

Check readiness this way: drop a little jam onto a clean, cold plate and pass a spoon through it. If the edges do not stick together, the food is ready.

In a mug, dissolve citric acid in a small amount of water. Pour this mixture into the berry mixture, bring to a boil and remove from heat. The jam will thicken once it has cooled completely.

This incredibly simple recipe will allow you to enjoy almost fresh and very aromatic raspberries in winter.

Ingredients

• 1 kg raspberries;
• 1 kg sugar.

Preparation

Add sugar to the raspberries and crush with a masher. Leave for 4-5 hours until the sugar is completely dissolved. Stir the berry mass periodically.

Place the raw jam in plastic containers or plastic bags and store in the freezer.

The jam can also be placed in sterilized jars and stored in the refrigerator, but for this you need to use not 1 kg, but 1½ kg of sugar.

To make jam thick, you don't have to cook it for a long time. You can simply add gelatin to it.

Ingredients

• 1 kg raspberries;
• 800 g sugar;
• 25 g (2 tablespoons) gelatin;
• 70 ml water.

Preparation

Place the berries in a saucepan, add sugar and shake. Leave for several hours to allow the raspberries to release their juice.

Place over moderate heat, bring to a boil, remove from heat and cool. Repeat cooking and let cool. Bring the berry mixture to a boil again.

Dissolve gelatin in warm water. When the jam boils for the third time, pour the gelatin mixture into the pan, stirring constantly. After cooling, the dessert will thicken.

povarenok.ru

Stunning sweet aroma and piquant sourness.

Ingredients

• 2 lemons;
• 1 lime;
• 200 g brown sugar;
• 200 ml water;
• 1.8 kg white sugar;
• 1.5 kg melon pulp;
• 800 g raspberries.

Preparation

Grate the lemons and limes into a bowl and squeeze the juice out of the fruit. Add brown sugar, stir and leave for an hour.

Pour the contents of the bowl into a saucepan, add water and white sugar. Place over medium heat, stir and bring to a boil.

Place the melon pulp, cut into small cubes. Bring the mixture to a boil again and cook for 5 minutes. Add raspberries and, periodically skimming off the foam, cook for another 5 minutes.

Leave the food to cool for several hours. Then bring it back to a boil over medium heat and cook for 20 minutes.

A very thick jam that can be served not only with tea, but also used as a filling for pies.

Ingredients

• 400 g raspberries;
• 200 g blueberries;
• 600 g sugar.

Preparation

Place raspberries and blueberries in a saucepan and add sugar. Leave for a couple of hours for the berries to release their juice.

Place over medium heat, bring to a boil and, stirring constantly, cook for 15 minutes. Cool, bring to a boil again and cook for 15 minutes. Let cool and repeat cooking again.