What is good about raspberry jam? The fact that it will not contain raspberry seeds and other unpleasant ingredients. How to make raspberry jam for the winter read and see further.
Raspberry jam is the best remedy for winter colds and flu. And also raspberry blanks very tasty. I propose to cook from raspberries not jam, but jam.
P The principle of making jam is similar to jam, but there is a significant difference. So, for example, we will wipe the berries through a sieve. The jam will turn out thick, without unnecessary impurities and unpleasant components.
Rest assured, nothing will crunch on your teeth! Let's start cooking.
Raspberry jam recipe step by step
Ingredients:
- 3 kg raspberries
- 1.5 kg sugar
Cooking method:
1. Carefully sort the raspberries, remove all leaves and stalks.
2. Wash raspberries as needed. If the raspberries are dirty or dusty, wash them, and if it has recently rained and the raspberries are clean, then you should not.
3. Mash the berries into a puree using a pusher, wooden pestle or blender.
4. Put the dishes with raspberry puree on the stove. Bring the puree to a boil over medium heat, stirring with a special large spoon.
5. After boiling, reduce the heat to a minimum and cook the mass for about 15 minutes.
6. Spread the hot raspberry mass in parts in a sieve and rub into a clean pan.
7. The mashed raspberry puree can be strained or rubbed again through a clean sieve. Shake out raspberry seeds and other debris in a separate bowl.
8. Now the raspberry mass needs to be weighed. Of this amount of raspberries, after boiling and mashing, approximately 1.5 kg of net weight should remain in the puree.
9. For the resulting amount of puree, take the same amount of sugar, in a ratio of 1:1.
10. Mix the raspberry mass with sugar and put on medium heat.
11. Boil the jam for about 25 minutes after boiling, stirring occasionally and removing the foam.
12. Wash and sterilize jars.
13. Arrange the cooled raspberry jam to room temperature in jars and roll up the lids.
Store jam in a cool, dry place.
The jam turns out thick, can be used for sandwiches and pastries.
Enjoy your meal!
See the video recipe for more details.
video recipe "Raspberry jam"
Cook with pleasure and be healthy!
Always your Alena Tereshina.
At the height of summer, raspberry bushes give a chic harvest of ripe fragrant berries. Having eaten enough fresh fruit, you should seriously think about using part of the crop for winter preparations. On the Internet, you can find a huge variety of recipes for preparing winter raspberry supplies. In this article you will find a selection of recipes dedicated to raspberry jam. After studying all the information we have provided, you will definitely find the best way for you to make jam from ripe berries.
Freshly picked raspberries are suitable for jam. If you do not have your own garden, and you buy berries in the market, then you need to carefully examine the product you are offering. Raspberries should be dense and well-shaped - this indicates that the berry is freshly picked.
Before cooking, raspberries are sorted out, removing twigs, leaves or stalks that have fallen into the basket. Also, the berries are carefully examined for the presence of rot, dried places or worms. All substandard places of berries are removed.
The question of whether or not to wash raspberries depends on several factors. If you are harvesting from your own garden, and your site is located in an ecologically clean area, then you can not wash the raspberries. Otherwise, fragrant fruits are washed in a large amount of water and dried on a sieve.
Best Raspberry Jam Recipes
Method number 1 - The simplest workpiece
To make jam according to this recipe, only two ingredients are taken, berries and sugar in equal proportions. Raspberries are covered with sugar, using only ½ of the prescribed norm. The berry mass is mixed and put in the refrigerator for several hours so that the fruits release the juice. After 3-4 hours of waiting, the berries are thrown into a colander with a small section, and the resulting juice is seasoned with the second half of the sugar. A bowl of syrup is put on fire and slowly boiled for 7-10 minutes. This time is enough for the mass to thicken. After that, raspberries are added to the sweet liquid, and cooking is continued for another 5 minutes. In the process of cooking jam, do not forget about the foam that forms on the surface. It is carefully removed with a wooden spatula or spoon.
The readiness of jam is determined as follows: a drop of dessert is laid out on a small saucer and given to him naturally cool down. If the jam is viscous, holds its shape well, and does not spread on the sides, then the product is ready.
Method number 2 - Quick dessert based on gelatin
A kilogram of raspberries is sorted out and washed if necessary. While excess moisture drains, preparatory measures are carried out with gelatin. 5 grams of dry gelatin and a quarter teaspoon of citric acid are poured into a mug. Dissolve the ingredients with 2 tablespoons of cooled boiled water and mix everything thoroughly.
Raspberries are put in a basin intended for cooking, or a saucepan. Tender fruits fall asleep with 1.2 kilograms of sugar, and pour 250 milliliters of water. The container is placed on slow fire and boil the berry mass for 15 minutes. After, swollen gelatin with citric acid is added to the raspberries. A very important note: the mass is not brought to a boil, it is only heated for 1 minute.
Hot jam is poured into jars or glass cups that have undergone a sterilization process and screwed on with lids.
Method number 3 - Starch-based raspberry jam
Kilogram fresh berries pierce with a blender or grind through a meat grinder. AT fragrant puree add sugar (900 grams), and send the workpiece to the stove. Raspberries need to cook for 15 minutes. Starch solution is added at the very end of cooking. It is prepared from 1 tablespoon of starch and a quarter cup of boiled water. Starch can be used potato or corn starch. Jam is kept on fire for another 1 minute, avoiding boiling, and poured into prepared containers.
O fast way cooking raspberry jam with the addition of pectin powder will tell the video from the channel "Sam Sebe Konditer"
Method number 4 - Seedless jam
The proportions of products for the recipe will be presented for 1 kilogram of fresh berries. Raspberries, which were previously washed and sorted, are placed in a wide-bottomed pan or a metal basin. The berries are poured with 1 kilogram of granulated sugar and, after mixing thoroughly, they are kept at room temperature 2-3 hours. 250 milliliters of water are added to the berry that has started juice and put it on a slow fire. In order for the berries to soften thoroughly, literally 10-15 minutes is enough. Next, grind the raspberries. To do this, the uncooled mass is laid out in a colander, the surface of which is covered with 2 layers of gauze. It is best, of course, to use a metal sieve with a fine mesh. Raspberries are carefully ground, leaving the bones on the surface.
Homogeneous puree is sent back to the fire and boiled until thickened for about half an hour. On the final stage add ½ teaspoon of citric acid dissolved in a small amount water. After a minute, the fire is turned off, and the workpiece is distributed over a clean container.
The recipe for a delicious pitted raspberry dessert with the addition of citric acid is shared with you by the Cooking with Irina channel
How to store raspberry jam
Raspberry jam keeps well. Even after a year, when you open a jar with a blank, you will enjoy a wonderful dessert. The ideal places for storage can be a refrigerator, cellar or basement. At the same time, blanks planned for a long shelf life must be packaged in clean, sterilized jars and sealed with boiled lids.
From berries and various fruits, you can prepare a homemade sweet treat that will benefit human body. This is about a simple dish- raspberry jam It prepares very quickly. Even a novice in cooking will cope with the task, if he observes important points.
Treats can be prepared different recipes, each of which has its own cooking technology. There are rules that apply regardless of which recipe was chosen:
- Raspberry is a berry containing minimal amount gelling components. To get jam, you need to boil the mass for a long time with large quantity Sahara. The addition of components such as pectin or gelatin will help reduce the cooking time.
- Many housewives refuse raspberries because of the seeds. Their presence affects the taste of jam. To make it tender, the berry mass is ground through a sieve and, adding water and sugar, sent to the stove.
- After washing, raspberries are dried on paper towels. If this is left out, excess moisture will make the mass too watery. As a result, the jam will have to cook for a very long time.
With the use of gelling ingredients, pay attention to the recommendations indicated by the manufacturer. The instructions on the package may differ from those in the recipe. In this case, the manufacturer's recommendations should be followed. Since the dosage has already been calculated, the jam will receive good taste and the desired structure.
Preparing raspberries
One of the most tender berries is raspberry because of its structure. Reaching maturity, it begins to sag, lose juice, and eventually dries out or disappears.
After collecting ripe raspberries, you must immediately start cooking jam. But before that, the berry must be washed and cleaned of dirt and insects.
Small bugs can often be seen on the branches and berries of raspberries. In no case should they fall into the sweet mass. Soaking in salted water may solve the problem. After a few minutes, the insects will emerge, and all that remains is to rinse the raspberries under running water. After water procedures, the berries are laid out on the surface so that excess liquid is drained.
How to make confiture at home
If a person hears the word "confiture", it may seem to him that this is some kind of gourmet dish from overseas ingredients. But it's not. This is a delicacy that is prepared from simple ingredients. All components can be found in the kitchen.
Raspberry confiture after cooking acquires an incredible aroma. It is so tender that it melts in your mouth. The sweet mass can be spread on bread and eaten with tea. Blanks for the winter are used as a filling for pies, cookies and buns.
Easy winter recipe
The classic cooking technology involves the use of the following components:
- 1 kg of raspberries;
- 1 kg of sugar.
Cooking:
- Raspberries are washed and dried before cooking.
- The mass is laid out in a saucepan for cooking and covered with sugar. The container is covered with a lid and left for 5-6 hours. During this time, the berry will release the juice, and the jam will not stick to the bottom of the pan.
- Raspberries are put on the stove and boiled until bubbles appear. As soon as the mass boils, detect 10 minutes, stirring it and collecting foam from the surface.
- Then they make a slow fire and continue to boil the jam until it thickens. As a rule, this takes up to 1 hour.
- Without removing the pan from the fire, the jam is poured into sterilized jars and rolled up for the winter with a key.
If you boil the jam for a long time, it will turn out to be too thick. It also affects its quantity - there is less jam. After cooling the cans, they are taken out to the cellar. Jam can also be stored at room temperature.
with gelatin
Ingredients:
- 1 kg of raspberries;
- 250 ml of water;
- 1.3 kg of sugar;
- half a teaspoon of gelatin;
- 2 g citric acid;
- 2 tbsp. l. boiled water (cooled).
How to make jam:
- Raspberries are prepared for cooking, while doing the gelatin mass.
- Mix in a glass citric acid with gelatin. All pour cooled 2 tbsp. l. water and mix.
- Raspberries are laid out in a container, covered with sugar and poured with water.
- Put the pot with the mixture on the fire and wait for the appearance of bubbles. It is boiled for 10-15 minutes.
- Then the gelatin mass is added to the raspberries and the jam is stirred quickly for a minute.
After that, they do not wait until the jam boils again, but pour it into jars. Cooked jam is laid out in sterilized glass containers. These can be jars with glass lids that can be stored in the refrigerator. The rest of the jam, closed in jars, is taken out to a cold place.
In a slow cooker
You can also prepare raspberry jam in a modern kitchen device - a slow cooker. A person is only required to load the necessary components and select a mode. Cooking is carried out in a special bowl. During cooking, open the lid of the multicooker to mix the sweet mass.
Seedless
To get more tender mass, raspberries are ground through a sieve. Doing this is very easy and simple. Raspberry jam receives homogeneous consistency. But this procedure affects its quantity. There is less raspberry jam.
Without cooking
As a result of cooking, a “live” jam is obtained, which has an incredible berry aroma. You can make it with any grinder with the addition of sugar. After the sugar is completely dissolved, the raspberry mass is stored in the refrigerator. A large number of sugar and low temperature will not allow the berries to spoil.
With agar-agar
This substance is a good alternative to gelatin. Its taste is not felt in raspberry jam. Perfectly soluble in raspberry juice. Allows you to achieve the desired density and consistency of jam.
Based on starch
Acts as a thickener. It is a component of natural origin. The starch is dissolved in water and then added to the jam. This is done at the end of the boil.
With pectin
The ingredient allows you to make the jam thicker. Eliminates long cooking times. Reduces cooking time by several times. When calculating the dosage, it is necessary to adhere to the manufacturer's recommendations.
With lemon zest
Raspberry on its own sweet berry, devoid of acidity. It gets even sweeter with the addition of sugar. To diversify the taste, it is recommended to add lemon. Instead of juice, take the zest, rubbing it on a fine grater.
Frozen Raspberry Confiture
You can cook confiture not only in summer, when there is fresh raspberries. Frozen raw materials are also suitable for jam. The technology of preparation is the same. Before cooking, the berries are left for a while so that they soften.
Storage
For daily use put the jar in the refrigerator. It is always at hand and you can enjoy jam at any time. The rest of the party is taken out to the cellar or basement. Keep the jam in the cold so that the mass inside the jar does not deteriorate.
Raspberry jam with gelatin turns out so tasty, beautiful and fragrant that it is simply impossible to break away from it.
Of course, you will need a little more time to prepare such a dessert than regular jam but the result is worth it!
Raspberry jam at home with the addition of gelatin tastes softer and more delicate.
We offer you several recipes for raspberry jam with gelatin to prepare it for the winter.
Cooking raspberry jam on gelatin
Ingredients:
- raspberries - 1 kg
- sugar - 1.5 kg
- citric acid - 1 g
- water - 300 ml
- gelatin - 3 g
Preparation of raspberry jam with gelatin:
1. Dilute gelatin in warm water and leave for 15 minutes.
2. At this time, sort out the raspberries and transfer them to a saucepan.
3. Pour sugar, pour in water and put the dishes on a slow fire.
4. Bring the raspberries to a boil and cook for exactly 15 minutes.
Order an energy saver and forget about the former huge expenses for light
5. At the very end, pour in the swollen gelatin and add citric acid, mix well.
6. Warm up the jam for a couple more minutes, and then pour the finished jam into clean jars and roll up.
Raspberry Jam Syrup Recipe
Ingredients:
- raspberries - 1 kg
- sugar - 1.4 kg
- water - 500 ml
- citric acid on the tip of a teaspoon
- gelatin - 3 g
How to cook raspberry jam for the winter with gelatin:
1. Sort the raspberries, rinse the berries carefully and cut off the green tails, if any.
To remove bug larvae, soak for a few minutes in salt water and then rinse.
2. Transfer to an enamel bowl for cooking.
3. Boil the syrup from water and sugar, pour over the berries and bring to a boil over low heat.
4. Cook for 10-15 minutes, without stirring, but only slightly shaking and removing the foam.
5. 2-3 minutes before readiness, put citric acid and gelatin dissolved in a small amount of boiled water.
6. Transfer the hot raspberry jam to dry sterilized jars, wait until a film forms on the surface, and then tighten the lids.
Store homemade preparations in a cool, dark place.
