This miracle berry is suitable for desserts, and for juice, and for wine, and even for soups. Few people know that the legendary spanish gazpacho in one of the variations - just from raspberries. It's called "pink gazpacho" on restaurant menus. And in the 17th-19th centuries, when gingerbread was flourishing in Russia, gingerbread made with dry raspberries became the hallmark of Siberia.
By the way, one of the Old Testament prototypes of the Mother of God - the Burning Bush, which is special in Russian Orthodox iconography - is associated with raspberries. There is a tradition in the Old Testament that God appeared to Moses in a burning but not burning bush and called for the Israelites to be led out of Egypt. This sacred fireproof shrub in the Slavic translation of the Bible is called "kupina". And among some historians there is an opinion that Moses dealt with a plant that is called "holy raspberry" in the common people. Its flowers and fruits are fiery red, and could easily be mistaken for fire.
In our country, the season of garden and forest raspberries begins in July. It is better to prepare raspberries for the winter not only in the form of jam, but also freeze or dry. For freezing, choose the largest and densest berries - those that are at least a little sour will not work. Copies that have already lost their shape can be put into juice. To do this, pour them into a sieve and crush the berries so that the juice flows into the bowl. And to dry raspberries for the winter, you need to collect them slightly unripe. Berries do not wash, but only sort out. Arrange on parchment on a baking sheet and put in the oven for fifteen minutes at a temperature of 60-65 ° C.
Raspberries are wonderful not only solo, but also as an ingredient in other dishes. It pairs particularly well with turkey, dairy products like cream, sour cream, and fresh herbs like mint or green basil.
From berries and fruits, the best “friends” of raspberries are blueberries, lingonberries, apples, pears and bananas. But with strawberries and wild strawberries, which have more bright taste, raspberries argue.
They like to use raspberries and confectioners. It pairs amazingly with chocolate and can be used to make a huge array of desserts – ice cream, sorbets, creams and sweet sauces.
For 7 persons: raspberries - 100 g, wheat flour - 100 g, bitter chocolate - 180 g, butter - 110 g, sugar - 260 g, eggs - 3 pcs., cream cheese - 250 g, soda, baking powder - a pinch, salt
Separate the white from the yolk of one egg. Mix cheese, sugar (60 g) and egg yolk. Set aside. Break the chocolate, chop the butter, add sugar (200 g) and put on water bath 10 minutes. Sift flour with salt, soda and baking powder. V chocolate mass add eggs (2 pcs.) and protein. Combine with flour and knead the dough. Place half on a parchment-lined baking sheet. Top - cheese mass, the remaining chocolate dough and raspberries. Bake for 60 minutes at 160°C.
Calorie per serving 552 kcal
Cooking time from 90 minutes
7 points
For 6 persons: raspberries - 250 g, chicken breasts - 6 pcs., sugar - 100 g, soy sauce - 2 tbsp. l., balsamic vinegar - 5 tbsp. l., salt
Grind raspberries in a blender and rub through a sieve. Add sugar, salt to the puree, put on fire and bring to a boil. Pour in soy sauce (1 tablespoon) and vinegar (3 tablespoons), mix. Grease the breast with a mixture of vinegar (2 tablespoons) and soy sauce(1 tablespoon), put in a bag and marinate in the refrigerator for 5-6 hours. Preheat the oven to 200°C. Salt the breast and, together with the marinade, bake in the oven for 30-50 minutes. Get it, apply it on all sides raspberry sauce and put in the oven for another 15 minutes, bake until golden brown. Serve drizzled with sauce.
Calorie per serving 285 kcal
Cooking time from 130 minutes
Difficulty level on a 10-point scale 6 points
For 6 persons: raspberries - 200 g, eggs (large) - 4 pcs., sugar - 1.5 cups, butter - 200 g, wheat flour - 1 cup, sour cream - 400 g, vanillin - a bag, vegetable oil
Cream butter with sugar (1 cup), adding eggs one at a time. Sift flour, add to the butter-egg mixture along with vanilla. Grease the waffle iron vegetable oil. Scoop out the batter with a spoon and cover. Quickly fold the finished waffles until they have cooled. Beat sour cream with the remaining sugar, fill the tubes. Serve with raspberries. Raspberries can also be added to sour cream. If you put cocoa in the dough, you get chocolate tubes.
Calorie per serving 595 kcal
Cooking time from 40 minutes
Difficulty level on a 10-point scale 4 points
For 2 persons: raspberries - 300 g, duck breasts - 2 pcs., shallots - 1 pc., garlic - 1 clove, dry red wine - 100 ml, sugar - 3 tbsp. l., wine vinegar - 1 tbsp. l., butter - 1 tsp., vegetable oil, salt, ground black pepper
From the side of the skin on the fillet, make shallow cuts. Salt, pepper. Chop onion and garlic. Heat up the pan. Put the meat there skin side down and fry for 10 minutes. Then turn over and fry for another 10 minutes. Share. Fry the onion and garlic in the same pan. Add vinegar, wine, raspberries (200 g), sugar, cook for another 3 minutes. Strain through a sieve. Pour back into the pan, add raspberries (100 g) and oil. Heat until boiling and turn off. Cut the breast and serve with sauce.
Calorie per serving 510 kcal
Cooking time from 40 minutes
Difficulty level on a 10-point scale 7 points
For 4 persons: raspberries - 200 g, gelatin - 30 g, cream 20% - 300 ml, milk - 100 ml, sugar - 100 g
Pour gelatin cold water(50 ml) and let swell. Grind raspberries in a blender until puree. Then rub through a sieve. Pour milk and cream into a ladle, add sugar and put on fire. Bring to a boil, pour into a bowl with gelatin and stir until it is completely dissolved. Add berry puree and stir. Pour the liquid into bowls and let cool to room temperature. Then send to the refrigerator for complete solidification of the jelly (for 2-4 hours).
Calorie per serving 334 kcal
Cooking time from 50 minutes
Difficulty level on a 10-point scale 5 points
For 4 persons: raspberries - 300 g, ginger root - 30 g, lemons (or limes) - 1 pc., sugar, sparkling water - 1.5 l
Rinse raspberries, mash with a spoon. Peel and grate the ginger root coarse grater. Cut the lemon into 4 pieces. Pour carbonated water into the decanter (if desired, you can add a little sprite), add sugar to taste, stir so that it dissolves completely. Put the raspberries, grated ginger root, squeeze the juice from the chopped lemon, send the skins there too. Mix. Can be served over ice, garnished with mint.
Calorie per serving 101 kcal
Cooking time from 15 minutes
Difficulty level on a 10-point scale 2 points
In ancient times, the cooking process regular jam followed by a series of rituals. Each jam was even made to cook on strictly defined days. Today raspberry jam it 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 raspberries in enamel pan, put on a slow fire, placing a divider or a baking sheet under it so that the heat is distributed evenly, and boil the berry 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. Ready jam arrange in sterilized jars, close 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 shutdown, 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 (it is advisable to pick raspberries in a dry, good weather) and put it on a plate. 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 tender, let it cool, take out the berries with a teaspoon, put them in a jar, strain the syrup and pour the berries over them.
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. Keep jam 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. V warm water soak the gelatin 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 a damp parchment paper and tie with twine.
Raspberry jam with juice black currant
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- immature. 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
Raspberry jam- a traditional delicacy for our country. If we talk about the benefits, then raspberry jam deservedly has the status of the most useful. We all know this from childhood. Any hostess strives to make as much as possible a supply of this medicinal delicacy for the winter. Everyone knows that raspberry jam not only helps with colds, but is also considered an excellent prophylactic.
Raspberry jam contains natural salicylic acid, which is the basis of most antipyretic and anti-inflammatory drugs. If you use raspberry jam instead of the same aspirin, you can avoid stomach ulcers and gastritis.
Vitamins PP, A, E, B2 stimulate vitality, increase skin elasticity and provide a healthy complexion. Thus, jam helps a person to prolong his youth.
Iron, which is also abundant in this jam, has a positive effect on the process of hematopoiesis.
Raspberry jam contains a large number of copper. Copper is known to be found in most antidepressants. For this reason, those who suffer from depression and are in stressful situations are highly recommended to include in their diet delicious medicine- raspberry jam. By the way, copper gives the hair a rich color. And this is another great reason to increase vitality.
To prepare this delicacy, you should choose berries that are ripe, but not overripe. The most suitable can be considered berries of medium size and dark color. These make a very tasty and beautiful jam.
Raspberry jam - preparing 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. It's not even that copper oxides can get into the jam. Raspberries - sweet berry, and oxides are formed during the cooking of sour ones. Just minimal amount copper ions provides the breakdown of ascorbic acid. And this means that there will be no vitamins in such jam.
If, apart from the copper basin, another suitable utensils not detected, you need to carefully check its surface for the presence of copper oxide. It should be etched by rubbing this place with an abrasive. Sand, for example. Need soap and hot water wash the basin thoroughly, then dry it thoroughly. Now you can cook jam.
However, this is a compromise option that does not completely solve the problem. An aluminum basin is also not suitable for jam, because hyperacidity jam has a destructive effect on the oxide film located on the surface of aluminum. Jam with aluminum is not useful. You can solve the problem by applying enamelware. However, when using it, care must be taken so that enamel chips do not form.
It is better to stock up on a good stainless steel basin - this is the ideal dish for cooking raspberry jam. While the jam is not yet cooked, it's time to prepare the jars and lids. Carefully washed jars should be placed in the microwave for several minutes. And you can use other methods of sterilization. The lids are best just boiled.
So, now perfectly prepared jars, covered with sterilized lids, are waiting for the raspberry jam to reach the desired condition.
Raspberry jam - preparation of berries
Fresh raspberries need to be sorted out. Unripe and overripe berries, as well as sepals with stalks, should be removed. Put the sorted berries in a colander and slowly immerse in water. Raspberries cannot be washed under running water, as this is a very delicate berry, and it can lose its shape. After removing the berries from the water, you need to wait until the water has completely drained. After that, carefully transfer the raspberries to the prepared basin.
Please note that raspberries are infected with small white worms. These are the larvae of the crimson beetle. Such berries should be pre-processed saline solution. To do this, take 10 grams of salt per liter of water. Berries are placed in this solution for ten minutes. The larvae should float to the surface. They must be removed with a slotted spoon or spoon. Rinse the processed raspberries twice with clean water.
Raspberry jam - recipe 1
For raspberries, as well as for strawberries, there is also a recipe called "five minutes". The beauty of this jam is that small heat treatment 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 should be 1 kg of raspberries. Raspberries covered with sugar are left for 4-5 hours. All the juice formed during this time is drained and boiled for 10 minutes. It turns out syrup. Berries should be poured into it, then over low heat, bring the jam to a boil and boil for exactly 5 minutes. This jam will retain its beneficial properties for a year.
Raspberry jam - recipe 2
The cooking process itself does not take much time when making jam according to this recipe. 1.5 sugar should be used per kilogram of raspberries. Place the berries in the container in which they will be boiled, cover them with sugar and leave in the refrigerator for 10 hours. Then bring the jam to a boil and boil for 15 minutes. The jam is ready.
Raspberry jam - recipe 3
When cooking this jam, the berries will not retain their shape, but it will be simple and tasty. A kilogram of raspberries should be poured 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 laid out in jars, it will need to be sterilized for 15 minutes. And only after that roll up.
Raspberry jam - recipe 4
And in Bulgaria, raspberry jam is cooked a little differently. Two kilograms of sugar should be poured into a prepared bowl. Then add a kilogram of raspberries and pour 4 cups of water. Next, cook the jam until fully cooked in one go. We choose a weak fire for cooking. But still, the jam must be periodically removed from the heat and gently mixed in a circular motion. When cooking comes to an end, you can add 2 teaspoons of citric acid. Everything.
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 fragrant and cook quickly, if you do not cook more than 2 kilograms of raspberries at a time.
Redcurrant juice will give an additional aroma of jam if you replace water with it. By the way, this version of jam will never be candied. Such a jam will become thicker, but will not be cloying.
The level of jam in jars should be 5 millimeters below the neck.
Raspberries have always been considered the best remedy for colds, they have been used to treat many other diseases, so raspberry preparations for the winter were always prepared, and our great-great-grandmothers prepared raspberry jam for the winter, and for good reason - raspberries have always been considered a special berry! Many songs and fairy tales have been written about her, she was honored by the Slavic tribes, loved by the ancient Greeks and Romans. It is not in vain that we associate the sweet heavenly life with raspberries - this extraordinary berry has earned its honorary title due to its unique taste and useful qualities.
Delicious and fragrant berry-raspberry is good in fresh, and as a variety of blanks for the winter. After all, raspberry blanks for the winter are great way save raspberries and enjoy them in winter. It would seem that what is special can be prepared from raspberries, except for the well-known grandmother's raspberry jam? In fact, a lot of delicious and the most useful blanks: marmalade, jelly, jams, jams, as well as marshmallow and marmalade. If desired, raspberries can be easily combined in their preparations with other berries, for example, black and red currants, cherries, gooseberries. With her presence, she will only decorate any product. Let's try not to miss the ripening season of this wonderful berry, eat enough of it and be sure to prepare it for future use.
Raspberry in own juice
Ingredients:
1 kg raspberries,
1 kg of sugar.
Cooking:
Put the raspberries in an enamel bowl, sprinkle with sugar, wait for the syrup to form, put it in jars. Sterilize for 15 minutes. Roll up and put in a cool place.
Raspberries in redcurrant juice
Ingredients:
1 kg raspberries,
500 ml of red currant juice.
Cooking:
Sort the raspberries, put in a saucepan. Blanch red currant berries for 1 minute and rub through a fine sieve (you can use a juicer or squeeze the juice through cheesecloth). Pour the raspberries with the resulting juice, heat the mass and boil for 5 minutes, then immediately pour into sterile jars and roll up.
Raspberries mashed with sugar
Ingredients:
750 g raspberries,
250 g sugar
150 ml of water.
Cooking:
Sort the raspberries, put them in an enamel bowl and fill with water. Bring to a boil over very low heat and simmer for 3-4 minutes. Remove the mass from the heat and, while it is hot, rub through a sieve. Add sugar to the puree and bring to a boil, but do not boil. Transfer to hot jars and sterilize: 0.5-liter - 15 minutes, liter - 20 minutes.
Raspberry jam "From Grandma"
Ingredients:
1 kg raspberries,
4 stack water,
2 kg sugar
2 tsp citric acid.
Cooking:
Pour sugar into a saucepan for cooking jam, add water and raspberries. Cook until fully cooked over low heat, periodically remove from heat and stir the berries (so as not to burn). Just before the end of cooking, add citric acid.
Raspberry jam "Five minutes"
Ingredients:
5 kg raspberries,
3.5-4 kg of sugar.
Cooking:
Sort the raspberries, peel, gently wash if necessary. Dry on a towel. Put the prepared raspberries in a deep bowl, sprinkle with sugar and put in a cool place for 6-8 hours. Then put the dishes with raspberries in their own juice on the fire, bring to a boil and cook for 5 minutes. Pour hot jam into sterilized jars and roll up. Turn over, wrap and chill.
Jam "Wonderful aroma"
Ingredients:
5 kg raspberries,
2 large lemons
7.5 kg of sugar.
Cooking:
Sort the raspberries, peel, rinse and dry. Wash the lemons thoroughly, wipe dry and cut into thin circles, which are then cut in half, remove the seeds. Sprinkle prepared raspberries and lemon slices with granulated sugar and put in a cool place for 6-8 hours. Dishes with raspberries that gave juice, and lemon wedges put on fire, bring to a boil, remove the foam, reduce the flame and cook for 40 minutes, stirring occasionally. Then remove from heat and cool. Put the jam on the fire again and cook until tender, cool, put in jars and close with nylon or metal lids.
Raspberry and melon jam
Ingredients:
300 g raspberries,
1 kg melon,
800 g sugar
1 lemon
1 stack water.
Cooking:
Pour the lemon zest with lemon juice, sprinkle with sugar and leave for an hour. Peel the melon and cut into small pieces. Add sugar, "lemon" sugar to the water and cook, stirring. When the syrup boils, add the melon and then the raspberries. Cook everything, without stirring, until thickened. Remove the finished jam from the heat, remove the foam and pour into jars.
Cherry and raspberry jam
Ingredients:
1 kg cherries
1 kg raspberries,
2 kg sugar
2 stack water.
Cooking:
Dip pitted cherries into boiling syrup, bring to a boil and remove from heat. Bring the jam to a boil 5 times every half hour. V last time 5 minutes before readiness, add raspberries, bring to a boil and immediately remove from heat. Pour the finished product into hot jars. Roll up.
Raspberry compote "For the winter"
Ingredients:
1 kg raspberries,
1 kg of sugar
3 liters of water.
Cooking:
Sort the raspberries, remove the leaves and sepals. Make syrup from sugar and water. Put raspberries into boiling syrup, stir, bring to a boil, remove from heat and pour into sterilized jars. Cool the compote, roll up the jars with metal lids.
Natural raspberry juice
Ingredients:
1 kg raspberries,
150-200 ml of water.
Cooking:
Sort the berries, mash with a wooden pestle and transfer to an enamel pan with water preheated to 60 ° C. Heat the berries with stirring to a temperature of 60 ° C, remove from heat, cover with a lid and squeeze the juice after 15 minutes. Filter the juice, bring to a boil, immediately pour into bottles or jars and roll up.
Raspberry confiture
Ingredients:
1 kg raspberries,
1 kg of sugar
1 lemon
1 sachet "Jelfix".
Cooking:
Peel the raspberries from the stalks, rinse and dry. Pour raspberries with lemon juice, sprinkle with lemon zest and mix. Add sugar. Bring the mixture to a boil over low heat. Add the gelling sugar and, stirring constantly, cook for 1 minute. Sterilize jars, fill with hot confiture, close with screw caps. Place the jars upside down for 10 minutes, then turn over and cool.
Raspberry syrup
Ingredients:
1 kg raspberries,
1 kg of sugar
1 stack water.
Cooking:
Make syrup with sugar and water. Dip the raspberries into the syrup. Bring to a boil. Then cool and strain through a sieve. Bring the resulting syrup to a boil and boil for 5 minutes, then pour hot into jars and roll up the lids.
Raspberry jelly for the winter
Ingredients:
1.5-2 kg raspberries,
1.5-2 kg of sugar.
Cooking:
Sort the raspberries, wash and put on a towel. Let the berries dry completely and mash them in a bowl. Strain through several layers of gauze. Add sugar at the rate: for 1 liter of juice - 1.5 kg of sugar. Stir until the sugar is completely dissolved and leave for 10 hours. Then place in sterile dry jars and seal tightly. You need to store this jelly in the refrigerator.
Raspberry jam
Ingredients:
1 kg raspberries,
1.4 kg of sugar,
1.5 stack. water,
1 tsp citric acid,
2 tbsp gelatin.
Cooking:
Peel the raspberries from the stalks, rinse several times with water and place in a basin, sprinkling with sugar. Add water. Put the basin on low heat and heat the contents to a boil. After 15 minutes, increase the heat to moderate and boil the jam until tender. At the end of cooking, add citric acid and gelatin previously diluted with water to the jam. Spread out finished product on dry clean banks and roll up.
Jam from raspberries and apples
Ingredients:
1 kg raspberry puree,
1 kg applesauce,
800 g sugar
600 ml of water.
Cooking:
Steam the apples in a saucepan of boiling water and wipe. Measure out 1 kg. Rub the raspberries well and mix with applesauce. Boil the mass in a saucepan with a wide bottom. After 15-20 minutes, add sugar and cook, stirring constantly, until tender. Arrange the finished jam in jars and roll up.
Raspberry puree without sugar
Raspberry puree can be prepared without the use of sugar. In winter, you can make marmalade, jelly or jelly out of it. So, wipe fresh raspberries through a sieve. Put the finished mass in an enamel bowl and put on fire. Boil for 1 minute and pour into sterile jars. Roll up, turn over, wrap up.
Raspberry pear mousse
Ingredients:
1 kg pears (de-seeded)
300 g raspberries,
½ stack Sahara,
a few drops lemon juice,
a pinch of cardamom
Cooking:
Wash the pears, cut and clean the seeds (no need to peel). Cut into large cubes and transfer to a bowl. Sort the raspberries, wash and dry. Add raspberries, sugar to a saucepan with pears and mix everything. Simmer over low heat for about 60 minutes, stirring occasionally to prevent scorching. Then remove the pot of fruit from the heat. Add a few drops of lemon juice and a pinch of cardamom. Grind everything with a blender and transfer the raspberry-pear mousse to clean, dry jars. Sterilize for 10 minutes, then cool. Store the finished product preferably in a dark, cool place.
Raspberry marmalade (harvesting for the winter)
Ingredients:
1 kg raspberries,
500 g sugar.
Cooking:
Wash raspberries, rinse boiled water, dry a little and rub through a fine sieve. Add sugar to the raspberry puree and boil over high heat, stirring constantly. When the marmalade thickens, remove it from the heat and place it hot in prepared jars. Then refrigerate and seal with lids.
Raspberry marshmallow
Ingredients:
1 kg raspberries,
250 g sugar
100 g of powdered sugar.
Cooking:
Rinse the raspberries with cold water, place in a wide bowl and place in a preheated oven for 50 minutes. Rub hot berries through a sieve with a wooden spatula. Put the resulting puree on low heat, add sugar and reduce by half. Pour the hot marshmallow into a container lined with parchment paper and greased with vegetable oil, and dry in the oven at 70°C or in the sun. Cut the finished marshmallow into pieces, roll in powdered sugar and arrange in dry sterile jars. Cover them with parchment paper.
raspberry vinegar
Raspberry vinegar has an amazing smell and a very bright taste. It is excellent in vegetable and fruit salads.
Ingredients:
250 g white wine vinegar
200 g raspberries.
Cooking:
Prepare a glass container with an airtight lid. Rinse and dry the raspberries, removing spoiled berries, put in a jar. Pour in the vinegar and close tightly. Store in a cool dark place for up to two weeks. After the specified time, separate the liquid from the raspberries using a filter or through cheesecloth. Everything, raspberry vinegar is ready! Pour into an airtight container, close and store in a cool, dark place. Ready vinegar can be stored for a year.
Raspberry wine
Ingredients:
2.5 kg raspberries,
700 g sugar
2.5 liters of water.
Cooking:
Squeeze juice from raspberries. Heat water with sugar until it is completely dissolved, cool. Pour into a bottle, mix with raspberry juice and keep until the end of fermentation at a temperature not lower than 25 ° C. When fermentation is over, filter and cork. Store in a cool dry place.
Raspberry liqueur
Ingredients:
500 g raspberries,
500 g sugar
250 ml of water
1 liter of vodka.
Cooking:
Pour ripe raspberries into the bottom of the bottle and fill it with vodka. Plug the neck of the bottle with a cotton swab. Put in a cool place for 3-4 weeks. Prepare a syrup of sugar and water, boil, cool and pour into a bottle of raspberries. Stir, filter and bottle. Stopper. The longer this liqueur sits, the tastier it becomes.
dried raspberries
For drying, take dense, slightly unripe raspberries. Otherwise, it will not dry, but simply become limp. Dry the raspberries in the oven or electric dryer for 2-4 hours at a temperature of 45-50°C, and when the berries are dry, raise the temperature to 60°C. Refrigerate dried raspberries and store in an airtight container. closed banks or boxes.
Fresh frozen raspberries. For freezing, use dried raspberries. You don't need to wash the berries. To prevent raspberries from freezing into a lump, freeze them by placing the berries in one row on a cutting board or tray. When the berries are frozen, pour them into freezer containers.
Fresh frozen raspberries with honey. Put the raspberries in a container and pour over liquid honey. Then put in the freezer. From such a workpiece double benefit: both raspberries and honey. Raspberries drenched in honey will retain their qualities well and will be very useful.
In the old days they said that among other things, raspberries are also endowed with spiritual power: it helps to strengthen good relations between people. Probably, this is where the tradition of treating guests with tea with fragrant jam was born.
Good luck preparing!
Larisa Shuftaykina
Raspberry is widely popular due to its unique taste. These fruits are loved by both children and adults. The plant is saturated with vitamins and microelements, so the berries are not only tasty, but also healthy. Raspberries for the winter The best way keep a piece of summer heat and keep the body in constant tone.
From the article you will learn:
What to cook from raspberries for the winter
What to cook from raspberries for the winter to save all of it useful properties? This question is of interest to many housewives who want to create not only tasty, but also healthy treat. Interesting recipes based on a plant, allow it to be used not only as a sweet addition to a meal, but also to emphasize the taste characteristics of meat and fish products. From raspberries you can make compote, marmalade, jam, preserves and even sauce for second courses.
Raspberries for the winter - recipes at home
It is recommended to pay attention to medicinal properties plants. Thanks to high content vitamins and microelements, decoctions and infusions based on berries, help to cope with colds, normalize the functioning of the organs of the gastrointestinal tract and strengthen the cardiovascular system.
Raspberries without sugar for the winter - a simple recipe
Raspberries for the winter - a simple recipe healthy jam. For cooking, it is enough to prepare the amount of berries that will be harvested. To begin with, the jars are sterilized, then raspberries are poured into each of them. From above, raspberries are poured with hot water, after it has cooled, the jars are closed with lids and sent to the refrigerator.
Raspberry without sugar for the winter allows you to fully preserve all the nutritional components of the fruit. To do this, simply distribute the berry in sterilized jars and pour boiling water over it. Raspberries with sugar for the winter without cooking do not require long cooking.
dried raspberries
Dried raspberries will be a nice addition to sweet pastries. Preparing the berry is simple, it must be washed, dried a little and laid out on a newspaper. Within a few days, the raspberries will dry out on their own. You can do this in the oven, 2-3 hours at a minimum temperature is enough.
Freezing raspberries for the winter
Freezing raspberries for the winter - fresh fruits in any season. To do this, it must be washed and distributed in special bags and containers for storage. The berry is then sent to freezer. Fresh-frozen raspberries differ in pleasant palatability. To preserve all the useful properties, it must be properly defrosted, first in the refrigerator, then at room temperature. Freshly frozen raspberries with honey is the best way to get rid of colds and viral damage to the body.
Raspberries grated with sugar for the winter recipe
Raspberries grated with sugar for the winter - a recipe for a healthy treat for people who observe proper nutrition. To prepare you will need:
- 500 g of fruits;
- 500 g sugar.
Raspberries are thoroughly mixed with granulated sugar and distributed over glass jars. Store it in the refrigerator for up to 6 months.
Raspberries in their own juice
Raspberry in its own juice allows you to enjoy its unique taste characteristics. For cooking you will need:
- 500 g of berries;
- 200 g sugar.
Sweet fruits are covered with sugar and left alone until the raspberries give juice. Then the ingredients are mixed and packaged in jars.
Various drinks with raspberries
Raspberry compote for the winter - a healthy drink with unique taste. For cooking you will need:
- 800 g of berries;
- 300 g of sugar;
- 100 ml of water.
The fruits must be washed and distributed in jars, then they are covered with sugar and poured with cold water. Compote is sterilized for about 3 minutes in a clean saucepan. Then the banks are closed and sent to a warm place.
Raspberry compote recipe for the winter with syrup preparation. Prepare:
- 3 kg of fruits;
- 1000 ml of water;
- 700 g of granulated sugar.
The berry is washed and packaged in jars. Meanwhile, prepare a sweet syrup based on water and sugar. When it boils, it must be removed from the fire and cooled. The resulting liquid is poured into raspberries. Banks are sterilized for about 3 minutes.
Raspberry juice for the winter
Raspberry juice for the winter - the most fast way receiving delicious drink. Prepare:
- 500 g of berries;
- 500 g sugar.
The berries are rubbed through a sieve and additionally squeezed through several layers of gauze. Sugar is added to the squeezed juice, after which it is ready for use.
Raspberry juice
Raspberry juice - recipe healthy drink based fresh berries. For cooking you will need:
- 200 g of fruits;
- 100 g of granulated sugar;
- 1 liter of water.
Water is poured into a container and brought to a boil. Then washed berries are poured to it. The ingredients are boiled over low heat for about 10 minutes. The resulting juice is cooled, passed through gauze and mixed with sugar. Sugar can be replaced with honey.
Raspberry jam for the winter recipes for home
Classic jam for the winter
Jam for the winter - recipes for quick, tasty and most healthy delicacies. To prepare a standard dessert, you need to prepare:
- 1 kg of fruits;
- 1 kg of sugar;
- 250 ml of water.
Raspberries are washed and rubbed through a sieve. Meanwhile, the water is brought to a boil and covered with sugar. The resulting juice and the fruit pulp itself are poured into the sweet liquid. All ingredients are mixed and boiled. Then the jam is left alone for literally 6-8 hours, after which it is boiled again and distributed among sterilized jars.
Raspberry jam
Raspberry jam Pyatiminutka will appeal to people who like to eat delicious food, but do not have free time. To prepare, prepare:
- 500 g of fruits;
- 1 kg of sugar.
The berries are washed and sent to a large container. Then they need to be covered with sugar and wait until it is completely dissolved. Next, the container is placed on a slow fire and boiled for exactly 5 minutes. The resulting mixture is distributed among the banks.
Raspberry jam without seaming
Raspberry jam without seaming is a storehouse of useful ingredients. Prepare:
- 600 g of berries;
- 1 kg of sugar.
Pitted raspberry jam
Seedless jam - a recipe for a healthy treat. Prepare:
- 1 kg of berries;
- 1 kg of sugar;
- glass of water.
Berries must be washed and rubbed through a sieve. Then they are squeezed out again with gauze. This will allow you to get pure juice and gruel, without impurities of seeds. At the same time, sugar syrup is prepared. The sweet liquid is mixed with gruel and raspberry juice. The ingredients are boiled over low heat until boiling. Then they are distributed among banks.
Raspberries with sugar - raw jam for the winter
You can cook and raw jam, this is the fastest way.
- It is enough to mix 1 kg of berries with 1 kg of granulated sugar.
- The ingredients are thoroughly mixed and distributed in glass jars.
- Store the treat in the refrigerator for up to 6 months.
Raspberry pastille
Raspberry pastille - a delicacy that is suitable for daily use. For cooking you will need:
- 750 g of fruits;
- 300 g sugar.
The ingredients are thoroughly mixed together. In parallel, a baking sheet is prepared, you need to lay baking paper on it. The resulting mass is distributed in a thin layer on a baking sheet and sent to the oven for about 10 minutes at a temperature of 150-160 degrees. Then the delicacy is taken out, cooled and covered with gauze. In this form, it reaches readiness within 2 days.
Raspberry jam
Raspberry Jam - good addition to pies. Prepare:
- 1000 g of berries;
- 600 g of granulated sugar;
- 250 ml of water.
The berries must be washed and passed through a sieve, this will remove the seeds. Then the resulting mass is covered with sugar, poured with water and boiled. To obtain a thick consistency, it is necessary to boil the jam 2-3 times. Divide the finished treat into sterilized jars.
Raspberry puree
Raspberry puree is suitable for people who adhere to healthy eating. For cooking you will need:
- 200 g of berries;
- 50 ml of water;
- 100 g sugar.
Raspberries are rubbed through a sieve and mixed with sugar. If the resulting mass is too thick, it can be diluted with water. The resulting delicacy is served at the table. Ready time - 15 minutes.
Thick raspberry jam
Thick jam is obtained by long-term boiling. For this you will need:
- 600 g of berries;
- 1 kg of sugar.
Raspberries are washed and poured into a common container. Top it with sugar. The ingredients are boiled over low heat. Then the jam is cooled and boiled again. Dessert is distributed among the banks.
Other preparations of raspberry sweets
Raspberry jelly
Raspberry jelly - delicious treat for children's holiday. Prepares quickly and without special skills.
Prepare:
- 300 g raspberries;
- 300 g sugar.
Raspberries are sprinkled with sugar and mixed until homogeneous mass. In this form, the berry must be left until it gives juice. The resulting mass is filtered through gauze. The gruel is thrown away, and thick juice distributed among banks.
Raspberry marmalade is a healthy treat from a jar. getting ready sweet product similar to jelly, the only difference is the long boiling time.
- The berries are covered with sugar and passed through gauze.
- The resulting juice must be boiled over low heat until completely thickened.
- Then it is distributed in glass jars.
Raspberry Sauce and Vinegar
Raspberry sauce
Raspberry sauce is suitable for meat and fish dishes. To prepare it you will need:
- 200 g raspberries;
- 100 g of granulated sugar;
- 40 ml of vinegar (preferably apple);
- 40 ml of white wine;
- 40 ml of water;
- a couple of sprigs of basil;
- coriander;
- Carnation;
- 40 g potato starch.
The berry is whipped with a blender and passed through a sieve to remove the seeds. Then wine, vinegar and basil are added to it. The resulting mass is boiled for about 10 minutes. Meanwhile, the starch is dissolved in water and gently introduced into berry syrup. Basil, coriander and cloves are added to the total container. Everything is boiled again for 7 minutes and distributed among the banks.
Raspberry syrup
Raspberry syrup is prepared very simply, for this the berry is rubbed through a sieve, the juice is left, the slurry is removed. In parallel, water is brought to a boil, into which sugar is then sent. sugar syrup combined with raspberry juice, boiled over low heat and poured into jars. A berry with water is always taken in a ratio of 1: 1, about 300 ml of water is enough.
raspberry vinegar
Raspberry vinegar is a healthy addition to salads. Prepare:
- 600 g of berries;
- 400 ml of wine vinegar;
- sugar.
Raspberries are washed and sent to a jar, poured with prepared vinegar on top and sprinkled with sugar a little. The resulting mass is sent to a dark, dry place for 14 days. After a predetermined time, vinegar can be used as food.
Alcoholic drinks with raspberries
Raspberry liqueur - for connoisseurs of fine alcoholic drinks. For cooking you will need:
- 300-400 g of fruit;
- 500 ml of vodka;
- 200-300 g of sugar.
Vodka is poured into a jar and covered with sugar. All remaining space will be filled with berries. The jar is tightly closed and sent to a dry, dark place for 2 weeks. After 14 days, the liquor is filtered and consumed.
Raspberry liqueur recipe
Raspberry liqueur - a healthy and tasty recipe alcoholic drink. For cooking you will need:
- 300 g of berries;
- 500 ml of vodka or moonshine;
- 300 g sugar.
The berries are poured into a jar and covered with sugar, then it is tightly closed and sent to infuse for 14 days. Shake the mixture every 2 days. At the end of the specified time, vodka is poured into the jar, and the liqueur is sent for 14 days to a dark place. The drink is filtered and diluted with water by about 25-30%.
Raspberry for treatment
Healing tincture
Medicinal tinctures based on ripe berries to strengthen the protective functions of the body. Prepare:
- 4 kg of berries;
- 1 liter of vodka or alcohol (strength 40-70%);
- 300 ml of water;
- 300 g sugar.
Raspberries are sent to a bottle and filled with alcohol, after which they are removed for 2 days in a dry, warm place. Then the alcohol is drained, and a sweet syrup is made from sugar and water. It must be mixed with alcohol and bottled. Insist for a few weeks.
Decoction of raspberries
A decoction of raspberries is used to strengthen the protective functions of the body and eliminate colds. To prepare it, it is enough to pour the fruits with water and boil over low heat. The resulting drink is taken in the form of tea.
Raspberries are truly a unique fruit. It has incredible properties. Its use is useful in the development of many diseases. Proper harvesting of fruits for the winter allows you to enjoy a unique taste and further strengthen the body.
