Thick raspberry jam. Raspberry jam for the winter (5 minutes)

The well-known raspberry is extremely healthy and tasty. Raspberries contain a lot useful substances, namely: up to 11% sugars (fructose, pentose, glucose), essential oils, pectin, protein and tannins, vitamins C, A, and group B, organic fruit acids (malic, citric, tartaric, salicylic, etc.), as well as alcohols, anthocyanins and catechins.

Raspberry is real delicious medicine, used in traditional traditional medicine as an anti-inflammatory and antipyretic agent (raspberry has these properties in any form due to the presence of salicylic acid).

This wonderful berry is eaten in fresh, and also prepare different ways: freeze, dry, prepare juices, alcoholic drinks, marmalades, jams.

Raspberry jam, prepared for the winter, will delight your family (especially children) and guests, this wonderful delicacy is good to serve with tea, also raspberry jam can be used to prepare various confectionery products.

How to make raspberry jam?

Ingredients:

raspberries - 1 kg;
granulated sugar (domestic production) - 1.2-1.5 kg (depending on the juiciness of the fruit);
water - 300-400 ml;
some powdered sugar.

Cooking

We sort the berries, wash them under a gentle stream of water or in a basin, carefully transfer them to a sieve and gently remove the stalks. We put the berries in a bowl, add 500 g of sugar, mix gently and put them in a cool place for 3-5 hours.

Gently pour the juice formed in the bowl into a saucepan for jam, add water and the remaining sugar. Bring everything to a boil while stirring continuously. Sugar should be completely dissolved. We remove the foam, of course. Cool slightly for 10 minutes. Now put the berries in this syrup and boil at a low boil for 5 minutes, gently stirring with a wooden spoon or spatula.

We expect complete cooling, again bring to a boil on the smallest fire and boil for another 5-8 minutes. Before this, you can add the juice of 1 lemon, but this is optional. We check the readiness: if a drop of jam has ceased to blur on a cold saucer, then the jam is ready.

We lay out hot jam in sterilized jars, sprinkle powdered sugar and roll up. We turn the jars upside down, cover with a blanket and set aside in this position until completely cooled. We store raspberry jam at a positive temperature (cellar, glazed veranda or loggia).

Following the same recipe (see above), you can cook raspberry and currant jam - just take half the raspberries and half the currants while maintaining the proportions of the rest of the ingredients.

Raspberry jam with gelatin

Ingredients:

raspberries - 1 kg;
granulated sugar - 1.4 kg;
water - 300 ml;
citric acid - 10 g;
gelatin - 3-5 g.

Cooking

Consider another option on how to cook raspberry jam. Soak gelatin in a small amount of warm water, add to the same citric acid(or natural juice lemon). Rinse the raspberries carefully (under a gentle stream of water), carefully sort out and put in a bowl. Cover the berries with sugar and pour water. We put the container on a small fire and bring to a boil, stirring gently with a wooden spoon or spatula. Cook for 12-15 minutes, stirring occasionally. Turn off the heat, pour in the gelatin-acid solution and mix.

You can pour it into molds, or you can put it in clean, steam-sterilized jars and roll it up. Then, of course, the jars must be turned upside down and covered with a blanket until they cool completely. Since the jelly hardens, it is better to take small jars for canning, with a capacity of no more than 1 liter (then it will be more convenient to remove the jelly). It is better to store jam prepared in this way in a cool place at a positive temperature.

Modern housewives make preparations from raspberries for the winter in order to preserve the harvest of berries and get vitamins from them during frosts. There are many recipes, but all of them are able to preserve the usefulness of raspberries so that they do not get sick in winter, using it as a treat and medicine.

How to make raspberry jam

Any hostess knows that making raspberry jam for the winter is a complex and lengthy process, but its result brings pleasure when eating treats. For long-term storage jars are sterilized, and berries are prepared in a special way. Many recipes allow you to prepare jam for the winter for every taste, so that each family member is satisfied with the resulting delicacy.

Jars preparation

In order for raspberry jam to last all winter, you need to prepare sterile jars for rolling it. There are several options for packaging sterilization:

In the microwave: for this you need to take jars up to 1 liter and pour a little water into them by 2 cm, then place in the microwave and set the power to 800 watts. After the water boils away, the jars are ready for seaming.
Steam: you need to take a bowl of boiling water, put an iron grate or sieve on it, and on top - jars with their necks down. For liter cans processing time will be 10 minutes, and for three-liter -15 minutes. A sign of the end of sterilization will be drops flowing down the walls of the jar.
In the oven: put the jars neck down in a cold oven, heat to 150 degrees and hold the jars for 15 minutes.
In a double boiler: turn the jars upside down, turn on the cooking mode on the equipment and hold for 15 minutes.
After harvesting and filling jars raspberry jam they should also be sterilized in a wide saucepan: for this you need to pour cold water and bring to a boil, after 15 minutes turn off and roll up.
In addition to jars, sterilize the lids: they must be thoroughly washed with soda, dipped in boiling water and held for 2 minutes. It is better to choose even covers, without traces of rust, dents, with a suitable gum diameter.

How to choose berries

To make raspberry jam, choose ripe but not overripe berries. They should be medium in size, dark in color and rich in flavor. Then the jam for the winter turns out not only tasty, but also beautiful. Berries should be clean, whole and dry, and wrinkled and moldy should be set aside. A broken berry won't do, because it will give too much juice and won't look nice in the finished treat.

Raspberry Recipes

Some subtleties:

Any recipe for making raspberry jam for the winter begins with the preparation of berries. They need to be sorted out, putting aside under- and overripe berries, remove the sepals, stalks.
You can not wash raspberries with running water: in order not to damage, you need to wash it by immersion in water. After washing, the berries must be left so that the water is glass, and then transferred to a container for blanks.
If the berries were infected with worms, then they must be soaked in saline, the floating larvae should be removed after 10 minutes and washed twice.
The main components for making jam for the winter are raspberries and sugar, which are taken at a concentration of 1: 1 or 1: 2.5 when using juice. The remaining ingredients can be added as desired: lemon, ginger, cinnamon, mixed with other berries or spices.
Most quick recipe involves making jam in 5 minutes, longer ones - over 1 hour.

With lemon for the winter

You can make raspberry jam for the winter with the inclusion of lemon, for the dish you will need the ingredients in the right amount:

berries - 1 kg;
cinnamon - 2 sticks;
sugar - 300 g;
lemon - 1 pc.;
ginger - a large root the size of a finger;
pectin, gelatin or gelfix - 1 sachet.

Manufacturing includes step-by-step steps:

Wash the lemon, wipe it, cut the zest, chop or grate with a grater, squeeze the juice from the rest.
Peel the ginger, grate to the core, throw it away, because it is too fibrous.
Rub the berries through a sieve, trying to drain all the juice. Throw out the pulp.
mix lemon juice with ginger and raspberries.
From the total amount of sugar, take 2 tablespoons, mix with gelfix, pour into the berries along with cinnamon.
Put on the stove, bring to a boil, add the remaining sugar.
Stir, boil for 3 minutes, remove the foam.
Pour into sterilized jars.
Instead of gelatin, you can take 2 tablespoons of starch, which are filled with water and poured into the workpiece before cooking.

Seedless raspberry jam - rubbed through cheesecloth

The original recipe for making raspberry jam for the winter may be characterized by the absence of seeds. You will need:

water (filtered) - half a glass;
berries - 1 kg;
sugar - 1 kg.

Cooking steps:

Crush the berries, mix with water.
Bring to a boil, after 3-4 minutes remove, cool.
Separate the bones either by rubbing through a strainer or through cheesecloth and a colander.
Discard the cake, and mix the resulting juice with sugar.
Take a pan with a wide bottom, pour juice into it to a height of 2 cm, put on fire.
Stir the juice all the time with a wooden spatula until boiling, evaporate for 7 minutes.
When the jam becomes thick in consistency, put in a jar, repeat the steps until the juice runs out.
Roll up warm.

Raspberry jam without cooking

A variant of the recipe for raspberry jam for the winter will be simple and fast way without cooking, for which you will need:

berries - 4 cups;
apple juice - 1 glass;
liquid honey - 1 cup.

How to cook:

Rub the raspberries through a sieve or chop with a blender.
Heat honey in a water bath to soften.
Mix raspberries with honey and juice, put on slow fire, do not boil.
After the honey has dissolved, remove the jam, let it cool, put it in cold jars.
Keep refrigerated.

Raspberry confiture with gelatin

To make delicious and healthy raspberry confiture for the winter, you will need:

berries - 1 kg;
sugar - 1.5 kg;
water - 50 ml;
gelatin - 30 g.

How to do:

Pour the berries with water, put on fire, cook for 10 minutes, ceiling.
Throw on a strainer, wipe with a spoon.
Strain juice, mix with sugar.
Cook on low heat for 40-50 minutes, remove the foam.
Pour gelatin with water so that it covers it, leave for half an hour. Heat to dissolve lumps, pour into confiture a couple of minutes before the end of cooking.
Pour hot confiture into jars, roll up, wrap for a day to keep warm.
Store after cooling.

Video: how to cook jam in a slow cooker

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Boil raspberry jam for 25 minutes.

How to make raspberry jam

Products
Raspberries - 2 kilograms
Sugar - 2.5 kilograms
Citric acid - 20 grams (or juice of 2 lemons)
Gelatin - 7-8 grams
Water - half a glass

How to make raspberry jam
1. Sort the raspberries, put them in an enamel pan.
2. Pour water into the raspberries, put the pan on a quiet fire.
3. After boiling, cook raspberries for 20 minutes, removing the resulting foam.
4. Get rid of the seeds: pass the raspberries through a sieve or squeeze through cheesecloth.
5. Return the raspberry mixture to the pan, mix with 2.5 kilograms of sugar and put on fire.
6. Pour gelatin a small amount warm water and mix.
7. Add gelatin to the boiled raspberries, add sugar, lemon and mix the jam.
8. Boil the raspberry jam for another 3 minutes.
9. Arrange the finished jam in sterilized jars and tighten the lids.
Raspberry jam in a bread maker
1. Sort the raspberries, pour into a bowl, cover with sugar and leave for 5 hours.
2. Put the jam into the container of the bread maker set to the "Jam" mode and press "Start".
3. After cooking, pour the jam into sterilized jars.

Fkusnofakty

- To cook pitted raspberry jam, after 10 minutes of cooking without sugar, after cooling the jam slightly, rub the raspberries through a fine sieve or gauze. After that, put the berry puree in a saucepan, add sugar, and boil the jam until it thickens. To check the density of the jam, you should drop it on a saucer and, after waiting for it to cool, tilt the saucer steeply. If the jam does not spread, then it has thickened.

Since raspberries do not contain natural gelling components, it is recommended to add thickeners during cooking, for example, gelfix.

When boiling raspberry jam, you can leave the seeds in the raspberries, but then the raspberry jam will have a coarser consistency.

To cook raspberry jam without gelatin, you need to boil the jam without adding water: first pour the berries with sugar, leave for 5-6 hours (covered with a towel) at room temperature, and cook jam in berry juice.

Raspberry jam should be stored in a cool place, with a temperature not lower than -5 degrees.

Raspberry jam - amazing dessert who pressed on the table usual jam from these berries. It differs from the usual preparation in cooking time and density, the jelly-like mass keeps better on pancakes and sandwiches, and it is easy to achieve such a consistency using some tricks.

How to make raspberry jam at home
Raspberry jam with gelatin
Blackcurrant and raspberry jam
Strawberry Raspberry Jam
Pitted raspberry mint jam
Raspberry jam - no cooking

How to make raspberry jam at home?

Raspberry jam in preparation is not much different from jam, only it needs to be boiled longer. To save time, you can thicken raspberry jam with gelatin, pectin, or agar agar. The berries will fit and are a little crushed, they still have to be rubbed, but they should not be spoiled, the raspberries must be carefully sorted out.

Washed berries should be dried a little on a sieve.
The most suitable berries are medium in size and dark in color.
Of the dishes, only a stainless steel basin is used for cooking.
Stir the mixture with a wooden spoon or spatula.
Readiness is checked for density: if the drop does not spread over the saucer, you can roll it up.
Jam will turn out more fragrant if water is replaced with redcurrant juice.
You can thicken the mixture with fruits with pectin: currants, apples or plums.

Raspberry jam for the winter - a simple recipe

The simplest raspberry jam for the winter is made only from sugar and berries.

Ingredients:

raspberries - 1 kg;
sugar - 1 kg.

Cooking

Rinse the berries, dry, sprinkle with sugar. Leave for 5 hours for the juice to stand out. Add sugar to juice and boil.
Boil for 10 minutes, removing the foam. Cool, boil again.

Add berries, cook until thickened. Pour raspberry jam into jars. Roll up lids.

Seedless raspberry jam for the winter

Raspberry jam for the winter can be cooked with and without seeds, the latter method is more troublesome, but the dessert turns out to be very tender and tasty. For this recipe, you need to take only ripe berries so that the seeds can be easily separated. The treat will cook faster if you roll up no more than 2 kilograms at a time.

Ingredients:

raspberries - 1.5 kg;
sugar - 1.5 kg;
water - 0.5 l.

Cooking

Rinse the berries, pour water. Bring to a boil, cook for 15 minutes. Cool, rub through a sieve. Drain the resulting juice. Add sugar, boil. Cook, stirring, until thickened.

Pour pitted raspberry jam into jars, roll up. Cover with a blanket to let the mixture cool slowly.

Jam "Five Minute" from raspberries for the winter

To prepare lucky jam from raspberries for the winter, you need to not only wash the berries, but also check if there are bugs in them. To do this, raspberries are poured for 10 minutes weak saline solution: 10 g of salt per liter of water. The larvae will quickly emerge, they need to be caught with a spoon, and it is recommended to rinse the berries twice under running water. The fastest, beloved by many housewives, recipe "Five Minute" - in this jam, raspberries retain all their beneficial properties.

Ingredients:

raspberries - 1 kg;
sugar - 3 tbsp.;
water - 3 tbsp. l.;
candy - 1 sachet.

Cooking

Pour water into the bottom of the pot. Pour raspberries, cover with sugar. Refrigerate until the berries release a lot of juice.

Boil, boil for 3-4 minutes. Cool, beat with a blender along with syrup. Boil again for 4 minutes. Pour confiture, dissolve. Keep on fire, stirring, for about a minute. Roll on the banks. Cover to let the jam set and cool slowly.

Raspberry jam with gelatin

If you want to save time on boiling berries, you can try the raspberry jam recipe for the winter with the addition of gelatin. This component will make the dessert thicker, the berries will boil less and retain more useful properties. But in this case, it is better to pick up whole and neat berries so that the jam looks beautiful.

Ingredients:

raspberries - 1 kg;
sugar - 1.5 kg;
citric acid - 1/4 tsp;
gelatin - 5 g;
water - 300 ml.

Cooking

Soak gelatin in two tablespoons of water. Pour in citric acid, leave to swell.

Pour the washed berries with sugar, add water. Boil for 15 minutes, removing the foam. A couple of minutes before the end, add gelatin, stir.

Pour raspberry jam with gelatin into jars. Roll up the lids, cover with a blanket until cool.

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