Cumberland raspberry jam recipe. Recipe for raw raspberry jam without cooking

Among all the variety of berries, raspberries are probably the most useful. Not without reason, at the first signs of malaise, they remember exactly about her.

Raspberries are rich in vitamins C, PP, B1, B12. It contains trace elements such as iron, potassium, copper. It contains organic acids: malic, citric, folic, formic, salicylic. Raspberries contain pectins, fiber, sugars, essential oils, and tannins.

This fragrant berry is useful for anemia, atherosclerosis, hypertension, diseases of the gastrointestinal tract. Raspberry fruits and juice have antipyretic and diaphoretic effects. Raspberries are useful for flu, colds, measles, tonsillitis, inflammation of the larynx. Juice from fresh berries is drunk in diabetes.

Raspberries provide a therapeutic effect both fresh and canned. In order to always have this tasty and healthy delicacy at hand in winter, housewives cook raspberry jam.

Subtleties of cooking

Berries of any size are used for jam, but they should not be wrinkled or beaten.
Raspberries are a very delicate berry, so they are picked in dry weather and put in low boxes or other containers, creating no more than two or three layers so that the berries do not wrinkle under their weight and do not let the juice flow.
It is believed that raspberries do not need to be washed. But this is the case if the berries were collected in the forest or in the garden and they were not dusty. Raspberries bought in a store or on the market must be washed.
Raspberries are sorted, removing spoiled berries. The sepals are cut off only after the berry is washed, so that the juice does not come out of it ahead of time.
Raspberries are often infected with raspberry beetle larvae. In this case, the berries are immersed in cold water, to which salt is added (20 g of salt should be taken per 1 liter of water) and kept for 15 minutes. Then the larvae are removed, and the berries are gently washed in the shower or dipped several times in a colander into the water.
Jam is cooked in different ways: berries are mixed with sugar to extract juice, dipped in ready-made sugar syrup, prepared without boiling, agar-agar is added to the jam for thickening.

Raspberry jam: the first recipe

Ingredients:

raspberries - 1 kg;
sugar - 1 kg;
water - 1 tbsp.

Cooking method

Sort the raspberries, remove the crumpled and spoiled berries. If the raspberries are dirty, wash them carefully. Cut off the stems.
Pour water into the cooking basin, put sugar. Boil the syrup.
Pour the raspberries into the syrup in parts. In order for the berries to be evenly distributed in the basin, it must be gently shaken and turned from side to side.
Boil the jam over medium heat for 10-15 minutes. Carefully remove the foam that will definitely appear. The remaining foam oxidizes during storage of the jam, which affects the quality of the product.
To prevent the jam from burning, stir it with a spoon, being careful not to damage the berries.
Jam is considered ready when the foam ceases to stand out. Check for doneness by dropping a little syrup on a saucer. If a drop of syrup does not spread, but retains its shape, then the jam is considered ready.
In order for the jam to retain a beautiful color, try to cool it quickly.
Pack the jam in dry, clean jars, close the neck with parchment and tie with a braid.

Raspberry jam: recipe two

Ingredients:

raspberries - 1 kg;
sugar - 1 kg;
water - 1 tbsp.

Cooking method

Sort out the raspberries. If it is dirty, rinse gently by immersing in a colander in cold water. Let the water drain, but do not leave it in a colander for a long time so that the berry does not wrinkle. Remove the sepals.
Pour sugar into the cooking basin according to the norm, pour water. Put on the fire and boil the syrup.
Remove the pelvis from the stove. Pour the raspberries into the syrup in batches, gently shaking the basin to evenly distribute the berries. Leave for 4 hours to soak the raspberries in syrup.
Then, at a medium boil, cook for half an hour. Remove from stove and cool.
Put the jam back on the fire and boil. A sign of well-cooked jam: the syrup should not spread over the saucer.
Cool the jam. Pour into clean dry jars. Close with parchment.

Raspberry jam: recipe three

Ingredients:

raspberries - 1 kg;
sugar - 1.5 kg.

Cooking method

Sort out the raspberries. Wash contaminated raspberries; clean berries can not be washed. Remove the sepals.
Pour the berries into a bowl. Add half the amount of sugar. Put in a cool place for several hours.
When the raspberries give juice, pour it into the cooking basin. Pour the remaining sugar, mix and put on fire. Boil until the sugar is completely dissolved. Remove from heat and let syrup cool slightly.
Pour the raspberries into the syrup and leave for 3 hours to soak in sugar.
Then put on medium heat and cook until tender. When a drop of syrup on a saucer does not spread, remove the jam from the stove.
Cool it directly in the basin, and then transfer it to clean, dry jars. Close with parchment paper.

Raspberry jam without cooking

Ingredients:

raspberries - 1 kg;
sugar - 1.5-2 kg.

Cooking method

Sort out the raspberries. Since the berry is not washed in accordance with the conditions of the recipe, this must be done more carefully. Remove the sepals.
Place the berries in an enamel basin. Put the sugar, leaving a little for backfilling.
Use a wooden mortar to puree the berries. The more homogeneous it turns out, the better the jam will be.
Prepare sterile dry jars. Spread the jam in them, leaving some free space.
Sprinkle the jam with a layer of sugar. Under the influence of moisture, it will seize, forming one continuous layer of sugar, and thereby protect the jam from contact with air.
Close the jars with parchment paper or a nylon lid. Store raw jam in the refrigerator.

Raspberry jam "Five minutes"

Ingredients:

raspberries - 1 kg;
sugar - 500 g.

Cooking method

Sort out the raspberries. If necessary, rinse by immersing in a colander in a bowl of water. Remove the sepals.
Put the berries in a cooking bowl, sprinkle with sugar. Leave for 4 hours. During this time, the raspberries will give juice.
Prepare sterile jars that can be steamed or baked in the oven. Boil the lids in a pot of water for 5 minutes. Place jars and lids on a towel and dry. Do not pour jam into a wet container, otherwise it may turn sour.
Put the bowl with raspberries on the stove and bring the contents to a boil over low heat, removing the foam. Then increase the fire and cook the jam for 5-6 minutes. To prevent the berries from losing their shape, do not stir the jam, but just gently shake the dishes.
Pour hot into jars and seal tightly with lids.
Turn the jars upside down and cool in this position.

Raspberry jam with sugar

Ingredients:

raspberries - 1 kg;
sugar - 300 g;
water - 150 g.

Cooking method

Sort out the raspberries. Remove the sepals.
Place it in a wide bowl. Pour water. Bring to a boil over low heat and simmer for 4 minutes. Remove from fire.
Pass hot through a sieve. Put in a cooking bowl. Add sugar, stir and heat at 80° for a few minutes.
Pour hot into sterile jars, cover with lids.
Put in a pot of hot water and sterilize half-liter jars for 15 minutes and liter jars for 20 minutes.
Seal immediately.
Cool upside down.

Raspberry jam with agar-agar

Ingredients:

raspberries - 300 g;
sugar - 200 g;
water - 600 ml;
agar-agar - 4 tsp

Cooking method

Sort out the raspberries. If it is dirty, rinse in cold water. Remove the sepals.
Pour sugar into a bowl and pour water. Bring the syrup to a boil and simmer for 10 minutes.
Pour the raspberries into the hot syrup and cook for 15 minutes, removing the foam.
In another bowl, soak agar-agar with 200 ml of water for 20-25 minutes. Then put on the stove and bring to a boil.
Pour the agar-agar into the jam and heat for 5 minutes.
Pour the jam into prepared sterile dry jars, seal tightly. Turn the jars upside down and cool in this position.

Note to the owner

Raspberry jam is stored in a dry, cool, dark place.

Despite the scrupulous implementation of all the rules for cooking jam, sometimes it turns sour.

If a slight mold appears on the surface of the jam, it is carefully removed, and the jar is again covered with parchment. This jam must be eaten first.

If the jam begins to turn sour, it must be put in a cooking basin, add 200 g of sugar for each kilogram of jam and digest, be sure to remove the foam. Then pack hot into jars. Compotes, jelly are cooked from it, mousses are made.

Culinary Etude 21.07.2018

My dear readers, many of us know about raspberries as one of the most useful berries. We all know the expressions: "So that life does not seem like a raspberry" or "Not life, but a fairy tale." In both cases, this berry is associated with something very good.

Knowing what a raspberry is, it's hard not to agree. Fragrant, juicy, sweet, incredibly tasty, raspberries are always perceived by us as a delicacy. But its uniqueness is not only in taste, but also in “filling”.

The benefits of raspberry jam for our health

We all know about the benefits of raspberries: they contain unique fruit enzymes, restore immunity and vitality of the body. In addition, raspberries are excellent for detoxification and liver protection.

Thanks to its properties, a lot of useful things are preserved in jam. The jam contains substances similar in composition to acetylsalicylic acid. Therefore, the benefits of raspberry jam are not only that it helps bring down the temperature, but also thins our blood. I think that almost every family has a treasured jar of raspberry jam in the refrigerator in case of colds.

However, the berry has its minus - it quickly departs. The raspberry season is short, usually July. And now is just the time to cook delicious, fragrant, fragrant raspberry jam for the winter. With it, we will be happy to drink tea in winter, treat colds and use it as a filling for desserts.

I don't make much jam myself. But raspberry jam is a holy preparation. You can buy raspberries in the market (we have a kilogram of raspberries for about 350 rubles) or pick them in the garden. You can also make jam from wild raspberries.

I will tell you about the basic recipes for making raspberry jam for the winter with step-by-step photographs so that it is easy and clear to understand everything.

What to consider when making raspberry jam

Berries must be dry. If the berries are wet, then they must be laid out on paper napkins on the table and left for a while. Thus, the berry will give off unnecessary excess moisture;
Do I need to wash the berries to make jam? No, it is not recommended to wash the berries;
Water should not be added to jam, although in many recipes you can see water in the recipe. No matter how much I tried to add it, the jam turns out to be liquid and not at all what I like;
it is recommended to cook no more than 2 kg of raspberries at a time - so the berries do not boil soft and remain whole. I myself like to cook jam in small portions;
the most suitable utensils for cooking are enameled or stainless steel utensils.

Preparing to make jam

The berries must be sorted out well, cleaned of sepals, dirt, possible worms, and only then proceed to the preparation of jam. Picking berries is best in dry weather.

Before making jam, jars must be sterilized. To do this, we wash them with soda or dishwashing detergent, rinse well, put them open in the microwave for 1.5-2 minutes at full power.

One of my favorite ways to sterilize jars is to use the oven. We wash the jars with baking soda, rinse, then put them in a cold oven. We turn it on at 200 degrees and set it for 20-30 minutes. Then turn off the oven, keep the jars there for a little longer. We'll get it carefully. And turn upside down, put on a clean towel. Our jars are ready.

Simply rinse the lids and pour boiling water for a few minutes, carefully remove and dry.

I make raspberry jam in many ways. If there is time, then according to all the rules, if there is no time, then in a faster way. My dishes are also different. At the dacha with mommy, we always cook jam in a special enameled bowl (oh, how old is he!). But here you must always make sure that the jam does not burn, stir with a wooden spatula.

At home, I make jam in a stainless steel pot. And, of course, you also need to always make sure that the jam does not burn during cooking. I also mix everything with a wooden spatula. And now let's find out how to cook raspberry jam.

We cook raspberry jam for the winter according to all the rules

Here is the recipe for making raspberry jam with step by step photos.

We will need:
Raspberries - 1 kg
Sugar - 1 kg

How to cook

Pour the berries with sugar in a ratio of 1: 1, let it brew. It is better to pour in layers. A layer of berries, a layer of granulated sugar. Set aside overnight, covering the container with berries with parchment. Mommy and I usually leave the berries for at least 12 hours. Let the berries release juice.

In the morning, put the berries on a slow fire, constantly make sure that they do not burn. Cook on low heat for 30 minutes.

When cooking jam, foam is formed. We always take it off. Ah, how delicious it is. It seems to me that I would cook such jam just because of one chiffchaff!

After 12-24 hours, on a slow fire, we continue to cook the jam again. About another 20-30 minutes. We remove the foam again. By the very end of cooking, you can put a mint or rosemary leaf in a bowl of jam - this will give an incredible aroma!

How to cook raspberry jam so that it does not get candied? At the end of cooking, you can add a little citric acid. At the tip of a knife

How to check the readiness of jam

It should flow from a spoon in a thick stream. Or drip on a saucer, it should not spread.

Pour hot jam into jars. Close the lid. Our raspberry jam is ready. Let's leave it to cool down. Store in refrigerator or cellar.

How to make jam thicker

Raspberry jam and so it turns out rich, thick. But if you want even more saturated density, you can buy Gelfix natural thickener in the store and add it to the jam according to the instructions. And the same thickener does not allow the jam to be candied.

An easier and faster classic raspberry jam recipe

We do everything, as in 1 recipe. The proportions of raspberries and sugar are 1:1. But the cooking process does not require so much time, faster.

Sprinkle raspberries with sugar. We leave for half an hour. Berries will give juice. We put on a small fire and constantly stir it gently. Cook like this for 20-30 minutes. The resulting foam can not be removed.

How long to cook raspberry jam

Cooking times may vary. If the berry is garden, large and dry, it will take about 1-1.5 hours. If the berry is small, not dry - 1 hour.
Readiness is determined by eye, the jam should stretch, and the sugar should completely melt.

Take a jar and, while the jam is still hot, carefully pour it. Close the jar with a lid. The jam is ready.

And here is a simple step-by-step recipe for raspberry jam for the winter "Five Minute". The proportions of berries and sugar are the same, 1:1. The name of the jam speaks for itself. After boiling, cook for only 5 minutes! Prepares quickly. A very convenient and easy way to cook jam for the winter.

How to cook

Put a clean berry in a saucepan in small portions, sprinkling with sugar. Let the raspberries stand for a couple of hours to give them juice.
Put the pan on a small fire and bring to a boil, stirring the berries with a wooden spoon.
After boiling, cook for 5 minutes. Stir everything gently so that the berries do not wrinkle much and remain intact. Remove the foam.
Pour hot jam into sterilized jars. When the jam has cooled, put the jars in a cool place.

Raspberry jam without cooking for the winter

One of my favorite recipe recipes is grated raspberries with sugar. It does not need to be cooked, which is also a huge plus in terms of usefulness. Grind raspberries with sugar (1: 1) with a wooden mortar. Pour into sterilized jars. Keep refrigerated.
No matter how much I try to grind raspberries in other ways (in a combine, in a meat grinder), there is nothing better for me than a wooden mortar. But it's hard, I agree.

I suggest watching another video recipe for making raspberry jam without cooking. Cold way for the winter.

raspberry jam calories

Raspberry jam prepared in the above ways is very healthy, but quite high in calories due to the addition of a large amount of sugar. This product contains about 275 kcal per 100 grams.

Therefore, if you follow your figure, you need to use such jam strictly in limited quantities.

But there is another recipe that does not contain a single gram of sugar. This cooking method is perfect for people who control body weight.

This recipe only requires one ingredient - raspberries. For a liter jar, about 5 kg of raspberries will take and it is cooked for quite a long time.

According to this recipe, jam is cooked on a steam bath. To prevent the jar from bursting, put a rag on the bottom of the pan. You can also use bamboo sticks for Japanese cuisine (break and put on the bottom of the pot).

Pour berries into a jar, shake and crush a little. Put in a water bath.
As soon as the first portion of the berries is boiled down, put the second one. The water from the raspberries evaporates, we slowly kill the raspberries. Cook until thick.
Put the resulting jam on a small fire in the oven to evaporate any remaining moisture.

The resulting jam does not need to be stored in the refrigerator, but it is enough to eat it in a spoon a day. In such sweetness, a shock dose of vitamins and fat burners. In the summer, on such berries, you can perfectly lose weight, and in the winter to maintain the result.

In ancient times, the process of making ordinary jam was accompanied by a number of rituals. Each jam was even made to cook on strictly defined days. Today, raspberry jam is prepared both easier and faster, but it is still a success. Every modern housewife in the arsenal will always have a jar or two of this wonderful healing jam, fragrant, 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 Russia much later. Dozens of recipes for making this amazing jam have survived to this day, and new ones invented today 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 berry, and we have prepared all sorts of recipes for you: both to taste and to your liking.

To make homemade raspberry jam, take berries that are not quite ripe, but at the same time large, bright and quite fragrant. To get rid of the so-called raspberry bug, often found in raspberries, dip freshly picked berries for 10-15 minutes in a saline solution (1 tsp of salt per 1 glass of water), and then rinse them with clean cold water and dry.

An old recipe for homemade raspberry jam

Ingredients:
5 kg of berries,
½ stack water.

Cooking:
Place the raspberries in an enameled pan, put on a slow fire, placing a divider or a baking sheet under it so that the heat is evenly distributed, and boil the berries 2-3 times. After that, place the pan in the oven and boil its contents so that the berry is reduced in volume by 8 times. Arrange 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.

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

Homemade wild raspberry jam

Ingredients:
800 g wild raspberries,
1.2 kg of sugar.

Cooking:
Collect large, not too ripe raspberries (preferably picking raspberries in dry, good weather) and put them on a dish. Sprinkle the berries with a fourth of sugar and place the dish with berries overnight in a cold place. The next day, prepare a syrup from 1 cup of water and the remaining sugar, cool it and pour it over the berries for 3 hours. Then cook until cooked, let it cool, take out the berries with a teaspoon, put them in a jar, strain the syrup and pour them over the berries.

Raspberry jam "Gentle delicacy"

Ingredients:
1 kg raspberries,
1.5 kg of sugar.

Cooking:
Pour the prepared berries into a basin, sprinkle with sugar and leave for several hours to give juice. Then put the basin on the fire, cook until boiling, stirring from time to time. Use a wooden spoon to remove the 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.

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

Homemade seedless raspberry jam

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

Cooking: Heat the sorted raspberries over a fire, and then pass through a fine sieve. Weigh the resulting pulp and, based on the weight, add sugar. Bring the raspberry pulp with sugar to a boil, remove the foam and cook until tender, stirring occasionally. To check if the jam is ready, put a drop of jam on a cold plate. If the drop froze, and did not spread, then the jam is ready. Arrange the jam in sterilized jars, close and put the lids down until completely cool.

Raspberry jam cooked in the oven

Ingredients:
500 g raspberries,
500 g sugar.

Cooking:
In two fireproof bowls, place the sugar and raspberries separately. Put in the oven, preheated to 175ºС, for 20-30 minutes. Then remove from the oven, combine the raspberries and sugar, which has turned into a caramel-colored syrup during the cooking process, in a large bowl, and gently mix with a wooden spoon. Put the jam in dry, clean jars, let cool and put in the refrigerator.

Flaky raspberry jam

Ingredients:
raspberries and sugar in equal volumes.

Cooking:
Pour the prepared raspberries and sugar into a bowl or jam pan in layers: 1 cup raspberries - 1 cup sugar, and leave for a few hours for the raspberries to release their juice and soak the sugar. Then put the basin on a small fire for 30-40 minutes (depending on the volume of berries and sugar). When the raspberry juice has filled all the sugar, turn on the fire harder and bring to a boil, stirring with a wooden spoon. Pour the finished jam hot into sterilized jars.

Raspberry "Ten minutes"

Ingredients:
1 kg raspberries,
500g sugar.

Cooking:
Sprinkle the sorted raspberries with sugar and leave in a bowl for cooking overnight. In the morning, stirring gently, heat until sugar dissolves. After boiling, simmer for 10 minutes, then pour into clean, prepared jars and roll up. The jam is stored at room temperature.

Raspberry jam with alcohol

Ingredients:
1 kg raspberries,
1 kg of sugar
¼ stack. alcohol.

Cooking:
Sprinkle prepared raspberries with 500 g of sugar and sprinkle with alcohol. Place the container with raspberries for 6 hours in a cool place. Then add the remaining sugar, shake the mass, put on a slow fire and cook until tender. Then pack the finished jam in sterilized jars and roll up.

Raspberry jam with cognac

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

Cooking:
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 gelatin in warm water until it swells. Put the raspberry mass in a saucepan and set it in a water bath. Then bring to a boil, boil for 5 minutes, remove the foam, add gelatin, mix and cook for another 2 minutes. Arrange the finished jam in sterilized jars, cork, let cool and put in a cool place.

Raspberry jam with lemon

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

Cooking:
Put the berries in an enamel bowl, sprinkle 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, put the container on a high heat, bring to a boil, and then reduce the heat to a minimum, remove the foam that appears. Then boil 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 in sterilized jars, close the lids and store in a cool place.

Bulgarian raspberry jam

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

Cooking:
Pour sugar into a bowl intended for cooking jam, pour in water and lay out the prepared berries. Cook over low heat until done in one go. To prevent the berries from burning, remove the bowl from the heat from time to time and mix the contents in a circular motion. Before the end of cooking, add citric acid.

Raspberry jam with redcurrant juice

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

Cooking:
Sort the raspberries, pour hot syrup made from red currant juice and sugar, bring to a boil and remove from heat. Boil the jam in 2-3 doses, each time adding the remaining sugar (1-1.2 kg per 1 kg of raspberries). Arrange the chilled jam in jars, cover with damp parchment paper and tie with twine.

Raspberry jam with blackcurrant juice

Ingredients:
500 g raspberries,
500 g blackcurrant,
1.25 kg of sugar.

Cooking:
Mash the raspberries with a little sugar. Squeeze the juice from the blackcurrant and add it to the bowl with the raspberries. Heat the resulting mass over low heat and, stirring, add sugar. When it dissolves, place the jam in dry sterilized jars and immediately seal with tin lids.

Jelly-like raspberry jam

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

Cooking:
A little secret: in this jam, you need to collect not only ripe berries, but also semi-ripe ones, and in a small amount - unripe ones. It is they who will give our jam a gelling effect. This jam is cooked in two stages. Pour ⅔ of the norm of sugar into the berries and leave for 2 hours so that the raspberries release juice. If there is no desire and time to wait 2 hours, put the container with raspberries on a small fire, add 2 tbsp. water to better dissolve the sugar and slowly bring the mass to a boil, stirring and removing the resulting foam. After boiling, cook the jam for 5-7 minutes, remove from the stove and leave to cool completely. In the morning, put the berries on a small fire 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 immediately close the lids, but let it cool a little (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 of peeled and chopped rhubarb.

Cooking:
Mix sugar and rhubarb in a bowl and leave overnight (during this time, the rhubarb will release the juice). Pour the juice through a sieve into a saucepan, boil over low heat for 2 minutes, then add the rhubarb and raspberries. Bring to a boil, stir again and let simmer for 5 minutes to thicken the jam. Fill sterile jars with ready-made jam and roll up.

Homemade raspberry jam without sugar
Sort the berries, rinse gently with water, dry, arrange in sterilized jars and cover with lids. Then put the jars of raspberries in a large container of water, bring to a boil and boil the jars for 10 minutes. Then take out the jars, seal tightly with lids and cool under the covers.

Raspberry jam "Useful" (without cooking)

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

Cooking:
Grind the sorted raspberries with sugar in an enamel saucepan. Sterilize 0.5 l jars over steam, let them cool, and then transfer the raspberries grated with sugar into them. Boil plastic lids for 30 seconds and immediately put 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.

Cooking:
Lightly sprinkle 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 to sterilized jars, preferably with screw caps, 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 paper under the lid, seal the jar and store in the cold.

Tasty jam and a wonderful raspberry mood for the whole winter!

Larisa Shuftaykina

The word "jam" is known to all people from an early age. They also know that each jam contains its own unique secret of taste. At the sight of any jam, you immediately want to try it and find out the secret of taste. And having learned the taste of jam, the search for a recipe begins. Search for the recipe for the most delicious raspberry jam, start with this article.

To open a discussion about which jam is the most delicious, check out the recipes of others and.

Raspberry jam - classic recipe

You will need:

1 kg of berries
1 kg sugar

Recipe preparation:

It is advised to take not quite ripe, but brightly colored and well fragrant berries. Very often, raspberries are affected by raspberry bug larvae, and therefore raspberries are first dipped in a solution of common salt for 10-15 minutes (one teaspoon of salt per 1 liter of water), and then washed with clean cold water. If the berries are clean and healthy, it is better not to wash them, but simply sort the berries well and carefully by hand.

The core in the middle of the berry is removed.

Sprinkle raspberries with sugar

Then half the amount of sugar taken for cooking, pour the berries and put for 5 - 6 hours in a cold place.

From the resulting juice and the second half of the sugar, boil the syrup and cool slightly. Put the berries into the finished syrup, shake the dish gently so that the berries sink into the syrup and

put the jam to the desired density of the syrup.

Raspberry jam for the winter in sugar syrup

Would need:

1 kg raspberries
1.5 kg sugar
31/2 cups water

Recipe preparation:

Prepare sugar syrup

Make sugar syrup and pour prepared berries over it.

After 4-5 hours, separate the syrup through a colander and boil.

Then set aside the syrup and cool slightly.

Raspberry jam in syrup

Put berries in it. Put on low heat and cook until done.

Recipe for raspberry jam with whole berries

Would need:

1 kg raspberries
1.5 kg sugar
31/2 cups water

Recipe preparation:

Prepare sugar syrup and refrigerate.
Dip the prepared berries into the cold syrup and bring to a boil over low heat.
Remove from heat after 5 minutes and cool to room temperature.
Then bring back to a boil and cook for 10 minutes.
Remove from heat again and cool for 15 minutes, then cook until tender.

The total cooking time should not exceed 30 minutes.

Would need:

1 kg raspberries
1.5 kg sugar

Recipe preparation:

Pour the berries into a cooking bowl in 1 - 2 layers, cover with sugar and for 8 - 10 hours, then put on ice or in the refrigerator.

After that, over low heat, bring to a boil and cook for 18 - 20 minutes. Ready.

Would need:

300 g raspberries
1 orange
500 g sugar
2 teaspoons gelatin

Recipe preparation:

Sort the raspberries and mash.

Peel the orange from the skin and films. Cut the pulp into cubes.

Combine raspberries, orange, sugar and gelatin, mix, leave overnight. After that, bring the prepared mass to a boil and cook for 4 minutes.

Arrange hot jam in sterilized half-liter jars, roll up with boiled lids and let cool.

Raspberry jam with citric acid

Would need:

1 kg of berries
1.2 sugars
1/2 cup water
2 - 3 g citric acid

Recipe preparation:

Pour raspberries in layers with sugar and put in a cold place for 12 hours.
Then add half a glass of water and put on low heat.
Cook until tender in 1 step, skimming off the foam.
Before the end of cooking, 2-3 g of citric acid is added to preserve the color of the berries.
The readiness of jam is determined by a temperature of 105 - 106 degrees C.

Thick raspberry jam. How to cook?

Would need:

1 kg of berries
1.2 kg sugar
1 glass of water

Cooking:

Prepare sugar syrup and immediately pour it over the berries.
When the syrup has cooled, carefully drain it, bring to a boil, remove the foam and pour it over the berries again.
Do this 2-3 more times, then cook until tender.

Raspberries for the winter, mashed with sugar

Would need:

1 kg raspberry puree
0.3 - 1 kg of sugar

Cooking:

Heat the berries with a little water over low heat until they release the juice. Rub the mass through a sieve, mix with sugar and heat until it is completely dissolved.

Arrange in jars and sterilize in boiling water:

half-liter jars - 20 - 22 minutes
liter - 30 - 35 minutes

Raspberries in their own juice for the winter without sugar

Recipe preparation:

Place the prepared berries in an enameled saucepan and heat over low heat and heat over low heat until they release juice.

Transfer hot to jars and pasteurize at 90 degrees C: half-liter jars - 15 minutes, liter jars - 20 minutes.

Raspberry jam with fragrant strawberries for the winter

Would need:

1 kg large raspberries
200 g fragrant strawberries
1.3 kg sugar
3 g citric acid

Cooking:

Sort the raspberries and remove the leaves, stalks, rotten berries.
Rinse the strawberries, remove the stalks and let it dry.
Put the berries in a saucepan for cooking jam, pour 500 - 600 g of sugar. Let it brew for 6-7 hours, always in a cool place.
Then put the pan on low heat, put the remaining sugar and bring to a boil.
Gently stir the jam so as not to damage the berries.
Remove from heat, let it brew for 3-4 hours, then cook for another 10-15 minutes and immediately transfer to jars.
Before the end of the cooking process, add citric acid to the jam. Keep jars in a cool place.

Raspberries for the winter, crushed with sugar

Would need:

1 kg of berries
2 kg sugar

Cooking:

Mash freshly picked and dry berries with a pestle or pass through a meat grinder and mix thoroughly with sugar.

Then heat the mass over low heat, without bringing to a boil. When all the sugar has dissolved, transfer the mass to dry jars, cover with sugar on top and close with plastic lids.

Raspberry jam "Five minutes" - video recipe

The ability to grow berries, fruits, vegetables on one's own plot is becoming more and more prestigious. And the art of preserving the grown crop for a long time is a topic that is relevant and of interest to many readers. Find the right material (recipe) and create.

Raspberry jam is associated with childhood. This is a delicious cold remedy that goes great with herbal teas and pancakes. Despite the simplicity of preparation, there are many ways of cooking. Someone boils for a long time, and someone is against such an “execution”, since the juicy and tender berry boils in a few minutes. Raspberries are ground with sugar, combined with herbs, berries, fruit slices. Among the many options you can find "your" recipe for raspberry jam.

Easy to cook

Raspberry is a juicy sweet berry with small seeds. To make the treat more uniform, you can rub the raspberry mixture through a sieve. Raspberries contain a lot of juice, so it is recommended to prepare a viscous syrup so that the jam does not turn out to be liquid.

Useful composition

Some cooks are worried about how much to cook raspberry jam. The point is not so much in the aesthetic form (liquid or dense delicacy), but in the useful properties remaining after cooking. Vitamin C begins to break down already at 60 ° C, only 5-10% remains after cooking. The remaining vitamins lose 15-50% of the total content.

This does not mean that raspberry jam is a useless treat. Pectin, fiber, microelements are preserved in berries. If the gourmet is worried about the benefits, then it is better to grind raspberries with sugar without cooking. In the process of conservation, the berries will turn into syrup, but they will retain most of the nutrients. The table shows the chemical composition of heat-treated raspberries.

Table - The content of nutrients in raspberry jam

Compound	Quantity in 100 g, mg
Potassium	168
Calcium	19
Phosphorus	16
Sodium	14
Magnesium	10
Vitamin C	7,4
Iron	1,2
Vitamin E	0,5
Vitamin PP	0,5
Vitamin B2	0,04
Vitamin B6	0,04
beta carotene	0,02
Vitamin B1	0,01
Vitamin A	0,003
Vitamin B9	0,002

Raspberry jam helps with colds, radiculitis, fever, because. contains salicylic acid. It is a natural antipyretic and pain reliever. The delicacy relieves fever, headache, increases hemoglobin, improves appetite and speeds up metabolism.

A variety of recipes for "pure" raspberry jam

To make the dessert beautiful, healthy, tasty, you should pay attention to four nuances.

Tableware . It is recommended to cook in an enameled or heat-resistant pan with a non-stick coating. Cooking in aluminum containers is not allowed, because. aluminum oxide is destroyed by the acids in the berries. The metal that gets into the jam will affect the taste and benefits of the jam. It is undesirable to use such dishes for cooking in several approaches and storage.
Sugar . Raspberries are a sweet berry that does not need to be generously sweetened. This raises the question of how much sugar is needed per kilogram of raspberries for jam. Usually, proportions are calculated 1: 1, but the amount of granulated sugar can be reduced or increased to taste.
Sterilization. Sugar is a good preservative that prolongs the shelf life of the workpiece. Therefore, the dishes do not have to be sterilized. However, the containers must be clean and dry before laying out the jam. According to reviews, many housewives wash the container with baking soda, and before laying it out, they scald it with boiling water and dry it.
Berries . It is necessary to take sweet, ripe berries without rot and dried places. If raspberries are collected from the site, then it is not necessary to wash them. Purchased berries are recommended to soak for a while in water. It is convenient to make frozen raspberry jam in any season. The berries are thawed, and then put to boil without draining the water, according to the recipe.

If, after cooking, the raspberries ferment, and the lid is swollen, it means that they did not put enough sugar. You can correct the situation by re-cooking. Heat the jam, add 100 g of sugar per kilogram and boil for a few minutes, removing the foam. It is advisable to use this jam immediately. You can use it for pies.

classic

Description . Jam according to the classic recipe, depending on the desired consistency, is cooked from five to 40 minutes. The longer the treat is boiled, the thicker and darker it becomes. Berries can be crushed (the time of infusion with sugar will be reduced) or left whole.

What to prepare:

raspberries - 1.2 kg;
sugar - 1 kg.

How to cook

Wash and dry the berries.
Sprinkle with sugar, leave for six to eight hours.
After the formation of juice, put the mixture on low heat.
Remove the resulting foam, cook until boiling.
Boil for 15 minutes, turn off the burner.
Transfer the cooled jam to dry sterile containers, roll up.

You can do without cooking, preserving the freshness and usefulness of the berries as much as possible. Pour the selected, washed and dried berries with an equal amount of sugar and mash with a pusher to the desired consistency. Put the jam in sterile dry jars. Sprinkle a 1 cm layer of sugar on top. This will protect the product from spoilage. Store under tin or nylon lids.

With whole berries

Description . One of the simple recipes for raspberry jam involves boiling in your own juice. To make jam with whole berries, do not stir, remove the berries carefully, do not boil for too long.

What to prepare:

raspberries - 1 kg;
sugar - 1 kg.

How to cook

Pour the berries for five minutes under running water.
Remove floating debris, insects, rinse and dry the raspberries.
Sprinkle the berries with sugar, leave overnight under a lid or gauze.
Put the berries with a slotted spoon into a separate container.
Put the resulting syrup on the burner.
Bring to a boil and simmer for about ten minutes, skimming off the foam.
Add the berries, wait for the boil and boil for five minutes, removing the foam.
Turn off the burner and put the finished jam in jars.

Do not stir the mixture during the cooking process. Otherwise, the berries will lose their integrity. Ripe berries will “spread” even at the stage of infusion with sugar, but most of them will remain intact.

Sugarless

Description . Natural jam only from berries, without sugar, can be given even to small children. The delicacy retains the original aroma of ripe berries. Those with a sweet tooth will not be disappointed: the jam is obtained without a caramel, sugary taste, but quite sweet and rich. Be sure to sterilize and dry the containers before packing.

What to prepare:

raspberries - 2.5 kg.

How to cook

Wash and dry the berries.
Put in a sterile jar, without crushing, to the very top.
Place the containers in a water bath in a large pot of water.
Let stand until the berries give juice and begin to lose shape.
Cover with lids, boil for another 15-30 minutes, depending on the volume of the container, roll up.

To prevent the containers from bursting, lay a voluminous towel on the bottom of the pan or lay a wooden board. Arrange the container at some distance from each other and from the walls of the pan.

"Five Minute"

Description . Many people know Pyatiminutka raspberry jam for the winter. It really only takes a few minutes to prepare. The berries covered with sugar are left for several hours until the juice is formed. Then the mixture is boiled for five minutes and laid out in jars. There is another way to quickly make jam.

What to prepare:

raspberries - 1 kg;
sugar - 1 kg;
water.

How to cook

Sort the berries, rinse well.
Grind with a pusher into a puree.
Place a saucepan with a small amount of water (about 150 ml) on the stove.
Gradually adding sugar and stirring, boil the syrup.
If the sugar mass is too steep, add a little more water.
When the syrup is ready, add the raspberry puree and turn off the burner.
Mix well, remove the resulting foam.
Transfer the homogeneous mass into containers and seal.

You can quickly make jam in the oven. Place the clean berries in a heat-resistant saucepan or in a baking dish. Add sugar and stir. Preheat the oven to 180-200 ° C and place the workpiece inside. Simmer until boiling, then stir and hold for another five minutes. Pour hot into containers, roll up.

Jam

Description . A tender delicacy prepared without bones. Getting rid of small seeds is not easy, it will take some time, but the result is worth it. It turns out a fragrant dessert that goes well with pancakes.

What to prepare:

raspberries - 1.2 kg;
sugar - 1 kg;
lemon juice.

How to cook

Wash and dry the berries.
Simmer or bake at 100°C until the juices stand out and the raspberries are soft.
Wipe the resulting mass through a sieve or squeeze through cheesecloth.
Mix with sugar, squeeze lemon juice.
Put on fire and cook, stirring, until the sugar grains dissolve.
Boil the mixture until the desired consistency is obtained.
Pour into jars and seal.

To determine the readiness of the jam, put a small amount on a saucer and observe. If the drop spreads quickly, then cooking should be continued. A droplet lingering on the surface indicates the density of the brew.

dense

Description . There are many ways to add thickness to a delicacy. Traditionally, in order to evaporate excess moisture, raspberry jam should be cooked in several approaches. Mix the raspberries with half the sugar, wait for the juice to separate. Boil, boil for a couple of minutes, leave overnight, covered with a lid. Boil and add the remaining sugar. Stir, chill. Repeat the procedure one or two more times to achieve the desired consistency, and pour into jars. You can get a thick jam using gelatin granules. The more gelling agent, the more the delicacy looks like marmalade.

What to prepare:

raspberries - 1 kg;
sugar - 800 g;
gelatin - 50 g.

How to cook

Sprinkle washed and dried berries with sugar.
Leave for a few hours (possibly overnight) for the juice to form.
Put to boil on a slow fire.
As soon as the mixture boils, turn off the burner and leave the workpiece to cool.
Repeat the boiling and cooling procedure.
Steam the gelatin granules according to the instructions.
Let it boil a third time and add the swollen gelatin mixture.
Stir gently and remove from heat.
Arrange in banks, cork.

Instead of steamed gelatin granules, you can use Gelfix mixed with sugar. One package (40 g) is enough for a kilogram of berries. First, grind the raspberries into a pulp, and then add a little sugar with a gelling agent. When the mixture boils, add the remaining sugar and cook for three minutes after boiling. You can also make jam with agar-agar.

In a slow cooker

Description . A slow cooker is great for making jam, especially in the hot season, when it is impossible to be near a working stove. The device will help to prepare both classic jam and raspberry jelly.

What to prepare:

raspberries - 1.5 kg;
sugar - 1 kg.

How to cook

Rinse, discard spoiled berries.
Put in a bowl, add sugar.
Close the lid, set the "Extinguishing" for an hour.
Put in containers, roll up.

To make jelly, set the Multicook program at 170 ° C and prepare a syrup from 1 liter of water and 2 kg of sugar. Washed 1 kg of berries, place in a syrup that has cooled to room temperature and leave for an hour. Set "Multi-cook" for 20 minutes. A couple of minutes before the end of the program, add two teaspoons of diluted citric acid or juice.

Options with berries and fruits

Having figured out how to cook raspberry jam exclusively from berries and sugar, you can experiment. Raspberries are unusually combined with various berries and fruits, which will add variety to the traditional delicacy. If the raspberry crop is small, then adding different components will increase the volume of jam.

orange

Description . Jam will help fight colds, cheer you up and pleasantly surprise you with its aroma. The treat is ready in about an hour.

What to prepare:

raspberries - 1.5 kg;
orange - three pieces;
sugar - 1.5 kg;
water.

How to cook

Sort the berries, rinse, dry.
Peel orange fruits.
Divide into slices and remove the film from the pulp.
Connect the prepared components.
Pour in sugar, mix.
Leave for a few minutes for the juice to form.
Boil the mixture for five minutes, skimming off the foam and stirring.
Turn off the burner and let it sit for ten minutes.
Repeat the cooking process twice.
Put in sterile jars and roll up.

Currant

Description . A juicy black berry is a source of vitamin C. It turns out a jelly-like jam with a pleasant sour taste. If desired, you can increase or decrease the amount of raspberries, adhering to the proportions with sugar.

What to prepare:

raspberries - 1 kg;
currant - 1 kg;
water - 500 ml;
sugar - 2 kg.

How to cook

Rinse and dry the berries well.
Make syrup from water and sugar.
When the mixture boils, add currant berries.
Stir, wait for a boil and remove from heat.
Leave covered overnight.
In the morning, put to boil on a small fire.
Boil five minutes and add raspberries.
Boil for about ten minutes, skimming off the foam and stirring.
Divide into containers and seal.

Lazy recipe. Pour berries of two types with sugar and leave for a couple of hours. Boil the mixture and boil for ten minutes, removing the foam. Add citric acid to prolong shelf life, mix and pour into jars.

Gooseberry

Description . You can take both ripe and green berries. If the "minke whales" are not ripe, then you should increase the amount of sugar. Unripe berries have more pectin, so the jam will turn out to be a jelly-like consistency, similar to confiture.

What to prepare:

raspberries - 300 g;
gooseberries - 1 kg;
sugar - 700 g.

How to cook

Rinse the berries, sort, remove the tails.
Pour gooseberries with sugar, mix and leave for a couple of hours.
Grind the raspberries with a blender, meat grinder or crush and add to the gooseberries.
Boil the mixture and boil for seven minutes, stirring occasionally.

strawberry

Description . A truly summer jam, the aroma of which will remind you of warm days on a frosty evening.

What to prepare:

raspberries - 500 g;
strawberries - 500 g;
sugar - 1 kg;
water - 500 ml.

How to cook

Sort, clean, rinse the berries.
Quarter large strawberries, add raspberries.
Sprinkle the mixture with sugar.
Leave for half an hour, stir.
Pour in water, bring to a boil, not forgetting to remove the foam.
Reduce heat and simmer for ten minutes, stirring occasionally.
Cool and pour the finished jam.

Vanilla adds spice. When boiling, put the pod cut along, remove after a couple of minutes. Density will give pectin mixed with sugar.

spicy

Description . Traditional jam with a little secret. Fresh spices set off the raspberry flavor, making it more intense. It is not necessary to use only fresh leaves. You can experiment with cardamom pods or clove buds.

What to prepare:

raspberries - 1 kg;
sugar - 350 g;
lemon - half;
water - 100 ml;
cherry pits - 15 pieces;
basil - five sheets;
mint - seven sheets.

How to cook

Sort, wash the berries.
Fill with water, add sugar.
Stir, close and leave for five hours.
Put on the burner and wait until it boils.
Boil for ten minutes, stirring occasionally.
Cover and leave for five hours.
Cut the lemon zest, squeeze the juice from the pulp.
Wash the leaves and seeds.
Place the prepared spices on a bandage tape and tie in a tight bag.
Pour the juice into the raspberry mixture, lower the spicy bag and set to simmer over low heat.
Stirring occasionally, bring to a boil.
Boil on low heat for 20 minutes.
Take out the spices and pour the jam into the container.

Cherry

Description . Unusual sweet and sour jam with a pleasant cherry aroma. It is recommended to remove the bones first.

What to prepare:

raspberries - 1 kg;
cherry - 1 kg;
sugar - 2 kg.

How to cook

Rinse the berries, dry.
Pour raspberries with 1 kg of sugar and put on fire.
Wait for the boil, add the remaining granulated sugar and cherry pulp.
Stir and cook after boiling for 40-50 minutes over low heat.
Remove foam and stir.
Pour the resulting jam into jars.

blackberry

Description . Related berries complement each other perfectly. The jam turns red-purple. You can use frozen berries from the supermarket.

What to prepare:

raspberries - 1 kg;
blackberry - 1 kg;
sugar - 2 kg.

How to cook

Sort and wash the berries.
Pour in sugar, mix.
Leave in a cool place overnight.
Carefully remove the berries, and put the syrup, along with undissolved sugar, on the stove.
Bring to a boil, stirring until the sugar grains are completely dissolved.
Add berries and boil for five minutes, not forgetting to remove the foam.
Leave covered overnight.
Boil again for five minutes and put in a sterile container.

To get rid of insects and spiders, the berries are soaked in saline for five to ten minutes. It is enough to dissolve a tablespoon of salt in 1 liter of water. When bugs float to the surface, collect them and wash the berries.

Blueberry

Description . Blueberry jam itself is incredibly tasty and healthy. Raspberries are a sweeter and more pronounced berry, so it is recommended to reduce the amount so as not to overpower the blueberry flavor.

What to prepare:

raspberries - 500 g;
blueberries - 500 g;
sugar - 1 kg;
water - 200 ml.

How to cook

Pick out the trash, wash the berries.
Combine water with granulated sugar and set to boil.
After boiling, boil for a couple of minutes.
Pour the berries with the resulting syrup.
Close the lid and leave for four hours.
Boil the mixture over medium heat.
Reduce heat and simmer, stirring and skimming off foam, until desired thickness.
Pour into banks, roll up.

Apple

Description . The easiest way to diversify raspberry jam is to add apple slices. The taste is unusual and largely depends on the type of fruit.

What to prepare:

raspberries - 2 kg;
apple - 1 kg;
sugar - 2.5 kg.

How to cook

Cut the washed apple fruits into slices, cut out the cores.
Put in a saucepan and add 500 g of sugar.
Leave covered for about a few hours.
Rinse the raspberries, sort and cover with the remaining sugar, leave to infuse.
Boil the apple mixture over low heat.
Stir and chill.
Repeat the cooking and cooling procedure three times.
Boil the raspberries the same way.
Combine the two mixtures, cook for about half an hour over low heat.
Divide into jars and seal.

The recipe is recommended to be supplemented with spices. Ginger, cloves, cardamom, cinnamon go well with apple-raspberry dessert. If the spices are used whole, then it is better to tie them in a gauze bag and lower them into the brew for a few minutes. Ground seasonings are used in small quantities (no more than one teaspoon without a slide) so as not to interrupt the overall taste.

Raspberry jam for the winter is a delicacy and a delicious medicine. Rolled cans can be stored in the room. Containers under nylon lids are best stored in the refrigerator. If the jam is well boiled and flavored with sugar, the workpiece will stand until spring. Scrolled jam, grated with sugar, is recommended to be consumed during the winter.

Reviews: "My children are always delighted"

Raspberry jam is very healthy, and by the way currant. In vain that someone thinks so that there are no vitamins. Of course, the vitamins in these jams are not like in fresh years in the summer season, but decently to boost immunity and cure a cold. I always cook jam and add sugar less than required, about a third. And I cook no more than 5-10 minutes, depending on the berry. It turns out just stunning. Berries are fresh. Nothing sour. It costs a year or two the freshest. Just jars need to be well sterilized. This is where it can get sour easily.
Eve, http://www.woman.ru/home/culinary/thread/3904315/

The jam starts to ferment if you didn't add enough sugar initially. Put the jam in a bowl, add sugar and boil. That's all. If the jam is cooked correctly, it will be stored even in 40 degree heat. First, cover with parchment paper and top with a nylon lid.
Elya, https://she.ngs.ru/forum/board/cooking/flat/1880677461/?fpart=1&per-page=50

Grated berries with sugar do not tolerate metallics - oxidation occurs, so boil the raspberries with sugar, and then again under a plastic lid and into the cold. So everyone loves berries. And even better - spread it in a plastic bag in a small layer and put it in the freezer for 5-6 days (flat), then shake it and they will take up little space. And in winter, defrost - almost fresh berries. My children are always delighted.
Polechka, https://otvet.mail.ru/question/61422998