How often do we want to arrange a sweet life for ourselves. Especially at a time when severe winter colds have come. During such a period, what could be better than delicious raspberry jam along with hot tea. It is hardly possible to come up with something better when a blizzard is raging outside the window. In addition to its sweetness, thick jam from raspberries for the winter is spectacular and tasty medicine against colds.

Let's delve a little into the past. The historical home of the raspberry is Greece. According to an ancient legend, a nymph named Ida collected it for the supreme god - Zeus, when he was still very young. And the red raspberry became thanks to the blood of a nymph, which scratched itself on a thorny bush.

Let's talk now about the unconditional benefits of this sweet berry. It contains fiber and a lot of sucrose. As well as pectin, minerals, carotene, and most importantly - a lot of vitamins. That's why one of best properties raspberries - anti-inflammatory effect. If you have a sore throat - eat raspberries and soon everything will pass!

Raspberry jam is not only tasty, but also a healthy product

Any good hostess is simply obliged to close at least a few jars of raspberries for the winter. And the more the better. After all, winters are long, cold, and no one is immune from disease. But raspberries, as we all know, are the best natural medicine.

Yes, and because sometimes you just want to treat yourself to something delicious, drinking hot tea and eating jam from these berries in a warm company of friends or family. Therefore, everyone loves thick raspberry jam in winter.

We have chosen for you best recipes raspberry jam. You can absolutely be sure that it will save all its beneficial anti-inflammatory qualities, and the vitamins will undoubtedly remain in place.

The good thing about these recipes is that some of them can be cooked in more than one way! And you can choose the one that suits you best.

Well, let's get down to our preparations!

Raspberries with sugar for the winter with cooking

To make jam according to this recipe, a kilogram of sugar and a kilogram of berries are usually taken. In general, this recipe for raspberries with sugar for the winter with boiling can be considered a classic to some extent, since its hostesses choose it most often.

So let's start cooking.

But try to keep as little water as possible after that. And it is better to let the berries dry, otherwise the jam will not turn out thick, as we would like, but rather liquid.

Next, you need to take a wide bowl or any other large dish in which we will cook our jam, and we begin to lay out the raspberries and sugar in alternate layers. Sprinkle the berries with sugar, and so on until they run out.

It is desirable that the last layer was sugar. This move will allow us to distribute the layers as evenly as possible, and there will be no need to mix them.

Very important point! During cooking, you should not take enameled containers - your jam may burn and everything will go down the drain.

The dishes should be covered with gauze and left for the whole night so that our raspberries let out as much juice as possible. Already in the morning we check - if, in your opinion, there is enough juice, you can proceed to direct cooking. To make it more convenient, let's gradually figure out how to cook this healthy sweet.

Interestingly, this recipe has two cooking options at once:

First- prepare a syrup of suitable density, pour berries over it and boil. After that, let the jam boil for another five minutes, and then pour into jars.
Second- use multiple, but short-term cooking.

You can try two options and choose the one that seems easier or more convenient. You can be sure - one way or another, you will get a thick delicacy with whole berries, which will last throughout the winter without any problems. But now we will take a closer look at the second cooking option.

What do we have to do:

We put the fire on medium power. We bring our contents to the boiling point when the sugar dissolves. We let it boil for another five minutes, and then we remove it from the stove and wait until our jam has completely cooled. You need to mix very carefully to leave the berries whole. Of course, if you want it.

When the jam has cooled, repeat the process - put on medium heat, bring to a boil, and after five minutes remove from the stove again and let cool completely.

Do not forget that the foam that will form during cooking must be removed. But in fact, raspberry foam is very tasty. No wonder the kids love it so much. And yet, in the jam itself, we do not need it.

This cooking process must be repeated three times. After the third cycle, the jam should already be brought to readiness. You can tell by the maroon hue and the thickness of the syrup.

If you want to make sure that the delicacy is ready, it is very easy to check. A teaspoon of syrup should be poured into a plate and held with a spoon, as if stretching. If a groove appears and begins to harden, then everything is ready.

A little trick: if you want your jam to become very thick, you should add a little pre-soaked gelatin to it.

Pour the finished jam still hot under the very neck into prepared jars, sterilized in advance in any way convenient for you. After that, they should be turned over and wrapped up so that they cool more slowly. And as it cools, the jam will thicken.

So, everything is ready. Congratulations, you've done well!

Recipe for grated raspberries with sugar for the winter

As in the previous recipe, the ratio of ingredients is the same:

• Raspberries - 1 kilogram;
• Sugar - 1 kilogram.

How to cook:

Jam according to this recipe should be stored in the freezer, because the ingredients can be taken in equal amounts. Like last time, we take only ripe and preferably whole berries. We sort, rinse well and remove excess water.

Then we sprinkle the berries with sugar and now there are a couple of moments from which you can choose the most suitable for you. Raspberries can be crushed with a wooden pestle, or you can simply beat with a blender.

The advantage of the recipe for grated raspberries with sugar for the winter can also be called the fact that sterilized glass jars are not needed here. Plastic containers are more suitable here.

After filling them to the top, put the raspberries in the freezer or on the top shelf of the refrigerator. It is noteworthy that the jam will not freeze, even if you store it in the freezer. The viscous and thick syrup of a raspberry delicacy prepared in this way will be no worse than cooked on the stove.

Raspberry jam for the winter a simple recipe - "five minutes"

This recipe is very popular with many hostesses. After all, it is cooked very quickly, which is why it is called a five-minute. But there is one caveat - with all the speed of cooking, you should try not only to make it really thick, but also to save all the vitamins to the maximum.

So. The number of ingredients can be as you wish, but the ratio is always 1 to 1. Water should not be used. Thanks to this, the syrup will come out viscous and thick.

Drying berries in a colander

Raspberries should be sorted as usual, but they should not be washed. Only if you notice caterpillars in it. Then pour briefly salted water, and then rinse. After everything, put the raspberries in a colander so that the remaining water drains and the berries dry out.

When all the preparatory procedures are completed, we put the raspberries in the dishes in which we will cook them. The berries need to be mashed, mixed with sugar and put in a cool place for the whole night.

You can start cooking in the morning. After mixing the mass again, you need to put it on a small fire and stir often until the sugar is completely dissolved.

When this happens, you need to increase the heat, and then bring the mixture to a boil, then boil for another five minutes. Do not forget that the foam must be removed during cooking.

Pour hot jam into jars to the very brim and twist with tight lids. Keep the jam wrapped, in a dark and cool place.

As you can see, a simple recipe for raspberry jam for the winter is really easy to prepare and really takes five minutes.

Jam made in own juice

Many people love this recipe precisely because raspberries save not only beautiful color and delicious aroma, but also natural taste.

As in all past recipes, berries and sugar are 1 to 1. Raspberries must be washed, dried and sprinkled with sugar. And leave for several hours until the berries release juice.

After mixing the mixture, put the future jam on a small fire. This is a very important nuance, since you need to remove the jam from the stove as soon as it boils.

When the jam has completely cooled, the cycle will need to be repeated a couple more times - this will help you achieve the desired density.

Pouring jam into pre-prepared jars, put in a cool dark place.

That's all. We tried to prepare for you the simplest and most delicious recipes for thick raspberry jam with the most detailed step by step description all actions. Bon appetit!

In a harvest year rich in raspberries, you always want to harvest these berries in the form delicious jam, preferably according to simple, understandable and successful recipes. After all, summer ends so quickly, and the benefits of berries will remain for a long time in the form of cherished jars.

Raspberry jam-five minutes for the winter

Five-minute is unpretentious in execution and helps to save all natural benefit berries, while allowing the blanks to stand for a long time.

Cooking time: 1 hour 25 min.

Servings: 6.

2 o'clock 10 min. Seal

Bon appetit!

A simple no-boil raspberry jam recipe

Raw raspberry jam has conquered more than a dozen housewives with its ease of preparation, because the most difficult thing here is to properly prepare glass jars. The aroma and taste of raspberries are completely preserved, vitamins and organic acids are not destroyed in this process.

Cooking time: 4 hours.

Servings: 11.

Ingredients:

• Raspberries - 2.2 kg;
• Granulated sugar - 3.6 kg.

Cooking process:

1. Sort raspberries, wash in cold water. It is absolutely impossible to wash it under a stream, for this you need to put the berries in portions in a sieve or colander and lower them into a bowl of water. Change the water several times and then leave the berries in a sieve so that the water flows smoothly.
2. Crush the raspberries in a saucepan with a plastic mashed potato masher. If desired, you can grind the mass through a sieve to remove the bones (not everyone likes their presence).
3. Pour raspberry puree with sugar, stir and leave to infuse for 4 hours at room temperature so that the berry juice has time to dissolve the sugar. Stir the mixture a couple of times during the process.
4. Wash lids and jars thoroughly in soapy water and rinse. Boil the lids for 4 minutes, sterilize the jars over steam or in the microwave (as an option, in the oven).
5. Arrange the prepared vitamin mass in jars, retreating 2 cm from the top. Pour sugar 1 cm on top to form a crust that will prevent mold from starting on the surface.
6. Seal jars tightly with screw caps or roll up. Such a blank must be kept in a refrigerator or a cold basement, in winter it can be put on a cold balcony and covered with a dark cloth. The abundance of sugar will not allow the jam to freeze.

Bon appetit!

How to prepare raspberry jam with whole berries for the winter?

It is very beautiful when individual whole raspberries float in a dark ruby ​​jam syrup. In addition, this structure of delicacy has its own attractiveness: individual berries are well felt on the tongue.

Cooking time: 5 hours.

Servings: 6.

Ingredients:

• Purified water - 700 ml;
• Raspberries - 1 kg;
• Granulated sugar - 1.5 kg.

Cooking process:

1. Inspect raspberries for worms and rot, remove damaged ones. If desired, rinse the berries very carefully in cold water, but this can easily make the raspberries sour. Remove stalks.
2. For syrup, add water to granulated sugar and put the pan on medium heat, wait for it to boil. The sugar should be completely dissolved in the water.
3. Boil the syrup for 5 minutes. and pour them with prepared raspberries, leave in this form for 3.5-4 hours, without interfering.
4. After the time has elapsed, the berries are very carefully caught with a sieve from the syrup.
5. Boil the berry syrup itself in a saucepan for another 20 minutes. on medium fire. You need to check the readiness of the syrup drop by drop: if the drop has become viscous, you can proceed further.
6. Put the berries back into the syrup and cook for another 10 minutes, removing the foam from the jam.
7. Half-liter glass jars washed with soda, put in a cold oven, set the temperature to 110 degrees and keep there for 20 minutes. During this time, you need to boil the lids and dry them.
8. Fill jars with boiling jam from syrup with berries to the brim, roll up with a typewriter. Turn the dessert in jars upside down and cover with a warm blanket. Leave to cool overnight.
9. Transfer to a cellar or pantry, use within 10-12 months.

Bon appetit!

Thick raspberry jam with gelatin for the winter

Gelatin will help to get a very dense consistency of jam, which will not spread and is suitable for fillings in pies, yeast pies, dumplings.

Cooking time: 4 hours.

Servings: 4.

Ingredients:

• Raspberries - 1.2 kg;
• Granulated sugar - 1.2 kg;
• Gelatin powder - 50 g.

Cooking process:

1. Sort the raspberries, discard the damaged berries, remove the sepals. It is advisable not to wash the raw materials so as not to add excess moisture.
2. Put all the raspberries in a large saucepan, sprinkle with sugar and leave for a couple of hours so that the juice from the berries soaks and dissolves the sugar.
3. Put the stove with the mixture on a minimum fire, bring to a boil and wait until all the sugar particles are completely dispersed in the syrup.
4. Gelatin in the form of granules (usual from the supermarket) diluted as written on the bag. Remove the boiled jam from the burner, remove the resulting foam, cool slightly and lay out the swollen gelatin. Stir until the gelatinous mass dissolves. If sheet gelatin is used, it is important to recalculate its weight.
5. glass jars and rinse the lids with soda, rinse, sterilize the jars. Boil the lids.
6. Hot jam immediately put into jars, roll up or tighten with screw caps. There is no need to turn over, because the gelatin will immediately begin to gel the mass, and shaking can prevent you from getting a homogeneous jelly.
7. After cooling, the blanks are removed to a cold place without access to sunlight. Keep raspberry jam maybe 1-1.5 years.

Bon appetit!

How to cook delicious raspberry jam in a slow cooker?

In a slow cooker, raspberry jam is prepared as easy as shelling pears, the kitchen assistant will do everything for you. I suggest adding fragrant greens, namely mint, from this the taste will sparkle with new fresh notes.

Cooking time: 1 hour 15 min.

Servings: 2.

Ingredients:

• Fresh raspberries - 1.4 kg;
• Sugar - 0.7 kg;
• Sprig of mint - 2 pcs.

Cooking process:

1. Raspberries do not need to be washed, because. they are very fragile and quickly lose their shape, they can leak. Be sure to throw away rotten and damaged specimens, tear off the sepals.
2. Pour the raspberries into the bowl of the multicooker, add sugar there.
3. Shake the bowl a little, after 10 minutes. install the program "Extinguishing" and set 45 min. Close the lid of the multicooker and cook by removing the valve from the lid.
4. While the jam is cooking, it needs to be stirred several times. As a rule, foam is not formed.
5. Wash mint in cold water and dry, throw in jam for 5 minutes. until the end of cooking.
6. It is not recommended to cook more jam at a time than indicated in the layout, otherwise it may leak out of the multicooker.
7. Wash jars and lids in soapy water, rinse thoroughly. Boil the lids further and dry. Glass jars must be sterilized in any way.
8. Pour hot jam into processed jars, discarding mint in advance, and roll up with a typewriter or twist as tightly as possible. Let cool upside down under a warm blanket and take it to the pantry or basement.
9. Store for a maximum of 1 year and use for pancakes, loaves, on the basis of this blank, you can cook compotes, fruit drinks and jelly in winter.

Bon appetit!

Thick raspberry jam with agar-agar

To get the necessary density in raspberry jam, you can use not only gelatin, but also agar-agar. It also has many beneficial properties and helps to give watery raspberries a fairly dense texture.

Cooking time: 1 hour 50 min.

Servings: 3.

Ingredients:

• Raspberries - 2 kg;
• Sugar - 1.4 kg;
• Agar-agar - 14 g;
• Boiling water - 200 ml.

Cooking process:

1. Raspberries, if they are purchased, must be washed, you can not wash homemade ones, but you should carefully sort them out. The sepals must be removed after washing so that the berries do not become sour. If the berries were washed, they should be put in a sieve or on paper towels and dried, excess moisture in the jam is useless.
2. Pour the berries into a deep saucepan or bowl, add half the sugar. Leave in the refrigerator for several hours or even overnight.
3. During the night, the sugar will dissolve in the juice of the berries. The whole mixture must be transferred to the blender bowl and punched until smooth, then pour into a saucepan with thick walls.
4. Pour the remaining sugar into the puree, stir and bring to a boil over medium heat, then cook for another 10 minutes, constantly stirring with a wooden spoon or spatula and removing the foam. The fire must be below average.
5. Agar-agar does not need to be soaked in water in advance, you need to measure the required amount and pour boiling water over it, stir.
6. Pour the mixture of agar-agar and water into the jam and cook for another 5 minutes.
7. Arrange the boiling mass in pre-prepared, processed and sterilized jars, roll up. Turn upside down and wrap jars with blanks with a warm blanket. Allow to gradually reach room temperature during the day and can be removed in the cellar or pantry.
8. The jam is thick and holds its shape well. It is logical to use it as a filler for confectionery and baking.

Bon appetit!

A simple and delicious seedless raspberry jam recipe

Bones are not always appropriate in raspberry jam: someone likes to feel them when tasting a dessert, while someone prefers to savor pitted jam, rejoicing at its complete uniformity. Therefore, today we cook jam exclusively without seeds.

Cooking time: 1 hour 45 min.

Servings: 2.

Ingredients:

• Raspberries - 1.3 kg;
• Water - 430 ml;
• Sugar - 1.6 kg.

Cooking process:

1. Prepare the berries by examining them: sort out leaves, rotten, damaged berries. Put the raspberries in a large enameled saucepan, pour in the same water, put on low heat.
2. Cook after boiling for about 20 minutes. until the berries are smooth and soft.
3. Cool until warm to handle. Next, line a sieve or colander in several layers with gauze, spread the mass there and squeeze raspberry puree through gauze. You can put the berry mass in a sieve with small holes and use a silicone spatula or a tablespoon to grind the contents, throwing out the seeds.
4. Add sugar to the resulting juice, stir and bring to a boil again, stirring constantly.
5. Cook over low heat for about 1 hour. From time to time you need to remove the foam and stir the mass with a wooden spoon with a long handle. Readiness can be determined by dropping a couple of drops of jam on a cold saucer. Ready jam drains very slowly, and after cooling it quickly seizes and freezes.
6. Arrange raspberry jam in pre-washed and sterilized jars, twist or roll up with sterilized metal lids.
7. Allow to cool and store in a cold place. Use within a year.

Bon appetit!

Low calorie raspberry jam with no added sugar

Such jam will be an excellent help in the winter in the treatment of colds for those who should not use medicines, including pregnant women. It perfectly preserves all the vitamins and at the same time does not carry empty calories.

Cooking time: 1 hour 20 min.

Servings: 4.

Ingredients:

• Raspberries - 3 kg;
• Water - 100 ml.

Cooking process:

1. Put clean raspberries in a wide saucepan, from which all the crushed and spoiled berries, devoid of stalks, were selected. Raspberries can also be washed, but this must be done before removing the tails.
2. Pour half a glass of water into the berries and put the pan on a small fire.
3. The juice that will stand out must be collected with a scoop in a separate bowl. It can also be prepared later separately and drunk in winter as compote.
4. Transfer the thick mass into the multicooker bowl, set the “Extinguishing” program for 60 minutes.
5. Boil the raspberries, periodically opening the lid and stirring the contents of the bowl.
6. Half-liter jars and metal lids, seaming or screw, rinse in soda solution and rinse. Pour boiling water over the lids, sterilize the jars in the oven, over the steam of the kettle or in the microwave.
7. Pour the product into prepared sterile containers and twist or roll up. Turn jars upside down and keep warm.
8. Store such a vitamin preparation without sugar in a place with a constantly low temperature.
9. Use for making fruit drinks, jelly, puddings.

Bon appetit!

Delicious recipe for raspberry jam with banana

Easy-to-prepare raspberry jam with the addition of bananas will surprise you with its taste, moderately sweet, with a slight sourness. Bananas need to be taken ripe and soft, but not blackened.

Cooking time: 55 min.

Servings: 5.

Ingredients:

• Sugar - 1.5 kg;
• Raspberries - 1 kg;
• Bananas - 0.6 kg;
• Water - 100 ml.

Cooking process:

1. Raspberries need to be collected as clean as possible, without damage, debris and stalks. Unripe berries will not go into jam.
2. Place the raspberries in a large heavy-bottomed saucepan and sprinkle with sugar. Shake the pan with the mixture several times and put it in the refrigerator for about half an hour so that the juice from the berries stands out and soaks up the sugar.
3. Wash bananas with soap, peel and cut into slices small size. Add water to them.
4. Mix raspberries with sugar, water and bananas in a saucepan, put on low heat and bring to a boil, turn off and let cool. Don't forget to take off the foam.
5. When the workpiece has completely cooled, it must be boiled again and completely cooled.
6. Prepare clean washed jars and lids. Boil lids for 3 minutes. Banks subjected to sterilization.
7. Boil the jam again for the third time and pour quickly into jars. Roll up or tighten the workpieces with screw caps, turn over and let it cool, wrapping it warmly.
8. After cooling, put the jars in the basement or on the pantry shelf, the shelf life is about a year.

Bon appetit!

Step-by-step recipe for making raspberry jam on pectin

To cook thick raspberry jam, you need to either thicken it with purchased pectin, or cook it with other berries or fruits that have a lot of pectin, because the berry itself does not have enough pectin. Today we will cook jam from one raspberry on pectin powder.

Cooking time: 1 hour.

Servings: 2.

Ingredients:

• Raspberries - 950 g;
• Sugar - 830 g;
• Pectin - 1 sachet.

Cooking process:

1. Berries completely inspect, remove damaged ones. Rinse the raspberries in several waters, putting them in a sieve, then leave there so that the glass water and the berries dry.
2. Pour the raspberries into a large bowl, add sugar to it, mix, leave for 15 minutes to let the juice flow.
3. Put the basin with the contents on low heat, cook until boiling, and then another 7 minutes, stirring constantly.
4. The foam that forms during cooking must be removed.
5. For jam, you can use pure pectin, which is sold by weight, then you need to take about 10 g of it and mix it with 20 g of sugar. If you use pure pectin without sugar, it will become stone in the hot mass and nothing can dissolve it. You can also buy a bag of pectin mixture (20 g), it consists of pectin, sugar and citric acid. You can use a bag or half of it.
6. Pour the mixture of pectin and sugar in a thin stream into the jam, stirring constantly, and cook for another 10 minutes.
7. Pour boiling jam into sterilized jars, roll up with sterile lids and cool, wrapping in a warm blanket and turning the jars upside down.
8. Remove to a cold place and store for about a year.

Bon appetit!

Probably everyone has heard about the beneficial properties of raspberries. In addition to amazing taste, it also has a lot of vitamins and macronutrients. Raspberry perfectly improves immunity, helps fight colds, improves mood, has antipyretic properties, speeds up metabolism, and also has a beneficial effect on the body as a whole. Moreover, raspberries are one of the few berries that practically do not lose their beneficial properties during heat treatment. Therefore, you can safely prepare compotes, jams or preserves from this berry. The last delicacy, by the way, even has its own holiday - Raspberry Jam Day. It has been celebrated since 2015 annually in the summer - August 16.

Raspberry jam is one of the favorite delicacies of the sweet tooth. It can be added to desserts, pastries, teas, or even eaten on its own. Naturally, you can buy jam in the store, but how does it compare with the one you make yourself? Especially if it is from berries picked in your own garden. Yes, and it is done, indeed, very simply, as well as. What are the nuances that must be observed when preparing raspberry jam?

• Berries should be ripe, whole, firm and ideally medium in size. If you take unripe berries, then the jam will not have such a pronounced taste and aroma. Overripe raspberries better fit for jams where the integrity of the berries is not required.
• If it is possible not to wash raspberries, it is better not to wash them. Just sort it out. If, nevertheless, it is impossible to avoid washing, then proceed as follows: pour cold water into a large saucepan or basin and pour berries into it. Gently stir them with your hand, then fish out with a slotted spoon.
• When you cook the raspberry-sweet mass on the stove, it is better not to stir it with a spoon or spatula, but to gently shake the pan itself in a circular motion.
• To quickly cool raspberry jam after cooking, place it in a bowl of ice water. This will help preserve the rich color of the treat.
• If raspberries are affected by white beetle larvae, do not rush to throw them away. Place a saline solution at the rate of 1 tablespoon of salt per liter of water and pour the berries over it for a quarter of an hour. When the larvae float to the surface, carefully remove them and rinse the raspberries in cool water.

This classic recipe suitable for everyone who does not want to mess around with cooking for too long, but want delicious jam. It is prepared so simply that even someone who has never done it can handle it.

You will need raspberries and sugar. Raspberries and sugar should be taken in equal proportions. That is, if you have, for example, 3 kilograms of berries, then there should be 3 kilograms of sugar. Otherwise, the treat may come out slightly sour. It is ideal to use raspberries from your own garden - you don’t even have to wash it, just sort it out and clean it of debris. Purchased berries are still better to wash. But you need to do this very carefully, putting it in a bowl with cold water already poured and gently stirring with your hand.

You will need:

• raspberries in proportions with sugar 1:1;
• sugar in proportions with raspberries 1:1.

Stages of preparation.

1. Put the raspberries in a deep bowl (in which you will cook the jam in the future) and sprinkle with sugar. Leave on the table at room temperature overnight. Juice should form in the morning.

2. Put the pan with berries and sugar on the lowest heat and wait for the sugar to dissolve completely. In the process, you can gently mix several times, but this should be done as rarely as possible so that the berries remain whole.

3. After the future jam boils, you need to cook for no more than 7-10 minutes. In the process, be sure to remove the resulting foam.

4. After the specified time, remove the jam from the heat and cool completely. When it has completely cooled down, put it on the fire again, but this time it is not necessary to bring it to a boil - wait for the very beginning of the process and remove from heat.

5. Finally, pour the raspberry jam into pre-prepared sterilized jars.

Raspberry jam "Five minutes"

This recipe for raspberry jam is no more difficult than the previous one. The only difference is in a slightly smaller amount of sugar - it turns out to be slightly sour, but this makes it even more interesting in taste. You can also leave the raspberries with sugar not to insist all night, but only a few hours - this is in case you do not have time to wait. It is enough just to make sure that the berries let the juice out.

Ready-made raspberry jam can be consumed immediately or left for the winter. To do this, it will need to be rolled up in sterilized jars. How to do this will be explained below.

You will need:

• raspberries - 1 kg;
• sugar - 800 gr.

Stages of preparation.

1. First of all, sort the raspberries and remove the stalks. Then rinse it in cold water. This should be done as carefully as possible so as not to damage the berries. To do this, pour water into a deep bowl, put the raspberries, gently mix them clockwise with your hand, and then drain the water. You can immediately put the berries in the pan, where later you will cook the jam.

2. Pour raspberries with sugar in the indicated volume and leave for several hours. If you have time, you can leave it all night.

3. In the meantime, sterilize the jars. First rinse them with water, then place the wet ones in the oven - it should be cold. Set the temperature to 120-130 degrees for a quarter of an hour. Boil the lids for 3-5 minutes and wipe dry.

4. Prepared raspberries with sugar and juice, which the berries have released, put on low heat and start stirring slowly. Then increase the heat to medium and cook for literally 5 minutes from the moment the mass boils. In the process, be sure to remove the resulting foam.

5. Pour the jam into prepared jars and roll them up. Turn the jars upside down and cover with something warm to cool completely. Then you can send jars for storage

How to make raspberry jam with whole berries

If you are a fan of whole raspberries in jam, then this recipe is made especially for you. On initial stage everything is simple: the berries are combined with sugar in the same way and infused for several hours. Then there are 2 cooking methods. The first classic (it is also described in the recipe), when you just boil the jam for some more time. The second is adapted specifically to preserve the integrity of the raspberry.

If you choose the second method, then maybe it will take a little longer (literally a quarter of an hour), but you won’t need any special skills. But in the end you will get a delicious fragrant raspberry jam with whole berries.

You will need:

• raspberries - 700 gr.;
• sugar - 500 gr.

Stages of preparation.

1. Sort raspberries: remove debris, stalks and damaged berries. If the berry is from your garden, then you do not need to wash it. If the raspberries are purchased, then carefully place the berries in a wide container filled with cold water and mix.

2. Drain the water. Carefully transfer part of the raspberries to a saucepan where you will prepare the jam, and sprinkle with a little sugar. Shake the bowl lightly to coat the berries in the sugar. Again add some of the raspberries and some of the sugar and shake the pan again. Then repeat the whole process one more time. Leave to infuse at room temperature for 2-3 hours.

3. After the specified time, send the pan to the stove and slightly warm the jam so that the sugar melts. There are 2 cooking options. In the first case, simply bring the mass to a boil, reduce the heat and cook for another 5 minutes, removing the resulting foam. Then pour the jam into sterilized jars.

4. In the second cooking option, carefully remove the berries from the syrup with a slotted spoon. Cook it until it thickens for about 10-20 minutes. Do not forget to remove the resulting foam in the process. Then reduce the heat to a minimum, return the berries to the syrup and cook for literally another 3 minutes so that the raspberries soak in the syrup. Stir gently during the process.

5. Pour into sterilized jars and roll up. Place on lids and cover with something warm. Leave until completely cool. Then you can send the jam for long-term storage.

Thick raspberry jam with gelatin

This recipe is perfect for those who do not like liquid jam. Gelatin makes the texture of the delicacy very thick, while not affecting the taste. Preparing raspberry jam in 3 calls. In no case should you let it boil - this way you will preserve the natural taste of the berries and the maximum amount of vitamins.

All movements should be smooth and unhurried in order to preserve the integrity of the berries as best as possible - this gives the dish an extra piquancy. From these ingredients, a little more than 1 liter of the finished product is obtained.

You will need:

• raspberries - 1 kg;
• sugar - 800 gr.;
• gelatin - 2 tbsp. l. or 25 gr.

Stages of preparation.

1. Harvest the raspberries, removing the stalks and all debris. Choose whole berries.

2. Put the raspberries in the saucepan where you plan to make jam and sprinkle with sugar. Shake lightly to mix everything. You can immediately fall asleep in layers: raspberry / sugar, raspberry / sugar. Cover the container with a lid or towel and leave to infuse for 3-5 hours so that the berries release juice.

3. Then put the berries on low heat and bring to a boil. In the process, be sure to stir gently so that all the sugar dissolves. It is very important to do this very carefully.

4. As soon as the mass begins to boil, remove it from the heat and let it cool. Cool jam again send to the stove. Just like the first time, make a low fire and cook until boiling. Then take the pot off the stove and let it cool again.

5. When the jam becomes cool again, send it to the fire for the third time. At the same time, dissolve 2 tablespoons of gelatin in 1/3 cup of warm water.

6. When the raspberry jam begins to boil, gently add gelatin to it, stirring constantly. When the mass begins to boil, without removing it from the heat, pour the jam into pre-sterilized jars and roll up. Cover jars with something warm.

Easy no-boil raspberry jam recipe

An incredibly simple way to make raspberry jam for the winter, which does not even require boiling it. The ingredients are as simple as in the previous recipes: sugar and raspberries. Preparing jam is incredibly easy and requires minimal time.

The jam prepared in this way retains the maximum amount of useful substances, since the berries are not boiled. This is especially true during the period of colds, because it is raspberry jam that is wonderful. folk remedy to help restore strength.

You will need:

• raspberries - 3 kg;
• sugar - 3 kg.

Stages of preparation.

1. Go through the raspberries. Remove all debris, remove the stalks. Rinse in cool water if necessary.

2. Transfer the raspberries to a basin or any deep large dish, sprinkle with sugar and mix everything well. There is no need to be afraid to damage the berries, so you can interfere carefully.

3. Using a blender, grind the raspberries with sugar into a homogeneous mass. Leave it at room temperature until the sugar is completely dissolved. Stir occasionally during the process - the more often you do this, the faster the sugar will dissolve. With the indicated amount of food, it will take about 4 hours plus / minus.

4. Pour the jam into sterilized jars. It is better to store it in the refrigerator.

How to make seedless raspberry jam

Everyone knows that in the most delicate, at first glance, raspberries have micro-pits, which some may not like. If you are a lover of a homogeneous consistency without any inclusions, then this recipe is for you. The jam is light, tender and smooth, very similar to confiture.

The volume of ingredients is not indicated, since it all depends on how much semi-liquid mass you get after you rub the berries through a sieve. Add sugar in proportions of 1:1. Preparing jam is no more difficult than in previous recipes.

You will need:

• raspberries
• sugar.

Stages of preparation.

1. Sort through the raspberries, removing all debris and stalks. If in doubt about the growing conditions of the berries, rinse them in cold water.

2. Grind the raspberries through a fine sieve into a deep bowl (do not forget to weigh the dishes first so that you can then calculate how much raspberry mass you have).

3. In the resulting raspberry juice, enter the same amount of sugar as you got raspberry juice. That is, for example, for 500 grams of juice you need 500 grams of sugar. Mix everything thoroughly.

4. Put the pot on the fire and bring to a boil. During the cooking process, remove the resulting foam. When the jam boils, reduce the heat and cook for another 10-15 minutes, stirring occasionally to thicken the jam.

5. Pour the jam into a jar.

Raspberry jam with banana - video recipe

As you can see, raspberry jam is prepared incredibly simply and quite quickly. Spend a little of your time, and tasty and healthy treat will delight you and your loved ones all year round.

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 Rus' 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.

Raspberry jam is a traditional delicacy for our country. If we talk about the benefits, then raspberry jam deservedly has the status of one 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 amount 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 a delicious medicine - raspberry jam. By the way, copper gives hair saturated color. And this is another great reason to increase vitality.

To make raspberry jam, 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.

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. Raspberry is a sweet berry, and oxides are formed when sour ones are cooked. Just a minimal amount of copper ions ensures the breakdown of ascorbic acid. 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, since the increased acidity of the jam has a destructive effect on the oxide film on the aluminum surface. Jam with aluminum is not useful. You can solve the problem by using 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.

HOW CHOOSE THE CORRECT WARE FOR JAM COOKING HERE:

Preparing 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. Under running water raspberries should not be washed, as they are very delicate berries and may lose their 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-treated with saline. 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.

An old recipe for homemade raspberry jam

Ingredients:
5 kg of berries, ½ cup of 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 of raspberries, 2 kg of 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 of 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 sugar.

Cooking:
Pour the prepared berries into a bowl, 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 of 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 of raspberries, mashed through a sieve, 900 g of 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, 500 g 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 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. IN 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 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 cups 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 of raspberries, 500-600 g of sugar. For syrup: 100 g redcurrant 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 black currants, 1.25 kg 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:
Little secret: in this jam, you need to collect not only ripe berries, but also semi-ripe, and in a small amount - unripe. 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 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 cans 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.

Raspberry jam without cooking

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 under the lid, seal the jar and store in the cold.

Raspberry jam “five minutes”

For raspberries, as well as for strawberries, there is also a recipe called "five minutes". The beauty of this jam is that a small heat treatment of 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: 1 kg of sugar should account for 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 keep its beneficial features year.

Raspberry jam

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.

Grated raspberry jam

When cooking this jam, the berries will not retain their shape, but it will be simple and tasty. A kilogram of raspberries should be 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.

Bulgarian raspberry jam(recipe 2)

And in Bulgaria, raspberry jam is cooked a little differently. Two kilograms of sugar should be poured into a prepared 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. All!

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

The jam will be fragrant and cook quickly if you cook no 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.

Food of the gods. Berry Mystery: Raspberry, Strawberry, Blueberry, Cranberry, etc.

sources

http://zhenskoe-mnenie.ru/

http://kedem.ru/

Raspberry jam is a real storehouse of useful vitamins and minerals, so you should not refuse to harvest it for the winter. You can make consumption more pleasant and healthy if you prepare a dessert without cooking. It should be borne in mind that this is the only way to save all the benefits necessary for the treatment and prevention of influenza and other seasonal diseases. Such jam must be stored in the refrigerator or in a cool place, because it is not exposed to high temperatures and not sterilized.

Live raspberry jam for the winter without cooking

Servings: 10.

Cooking time: 30 minutes.

Everyone is looking forward to summer - the season of ripe and juicy berries allows you to saturate the human body with useful substances, so you should not miss this opportunity. With regular consumption of raspberries in the summer, resistance increases immune system and reduces the risk of acute respiratory infections and influenza in winter. If the disease manifests itself, you need to be treated, and raspberries, ground with sugar for the winter, will also help with this. How to cook a delicious and healthy dessert?

30 min. Seal

The duration of storage of a delicious dessert and a powerful medicine in the freezer is about 2 years. Raspberries can be stored in the refrigerator for up to 2 days.

Raspberry jam without cooking with lemon

This recipe is ideal for the prevention and treatment of colds. Despite the fact that it can be considered as a medicine, it is unusually tasty and fragrant, therefore it is worth trying to cook it at least once. The cooking process is quite simple and not laborious.

Ingredients:

• Fresh raspberries - 1 kg.
• Fresh lemon - 1 pc.
• Sugar - 1 kg 200 gr.

Cooking method:

1. Rinse the lemon well under running water and dry with a towel. Using a grater, remove the zest from it and remove the white skin (there is a minimum of vitamins in it, and the jam can become bitter). Cut the pulp into small strips or cubes, remove the existing bones.
2. Twist the lemon through a meat grinder or grind its pulp with a blender, try to remove large veins so as not to spoil the consistency of the dish.
3. Mix lemon well with raspberries and add sugar.
4. Mix the mass with an immersion blender or knead by hand with a fork.
5. Cover the container with jam with gauze and wait about 5-6 hours. This time is enough to completely dissolve the crystals in a thick, raspberry-lemon syrup.
6. Taste the jam, if it is enough to spread the sweets into sterile, pre-prepared jars and put them in the refrigerator.

According to this recipe, ordinary long-term storage jam is prepared. The lemon-raspberry mixture is boiled over low heat for 5 minutes, and then poured into prepared jars and sealed with sterile lids.

Raspberry jam without cooking with vodka

The alcohol component in this case acts as a preservative and prevents the appearance of an unpleasant aftertaste of the product during storage. Vodka itself does not taste like vodka during the consumption of jam, so you should not worry about this. Such a product can be given to children, because the alcohols evaporate.

Ingredients:

• Raspberries - 1 kg.
• Sugar - 1 kg.
• Vodka - 50 ml.

Cooking process:

1. Sort the raspberries, dry them thoroughly, put them in a colander and let the excess liquid drain.
2. Put the berry in an enamel basin and sprinkle each layer with sugar.
3. Leave the blank for jam for several hours at room temperature.
4. When the berry begins to release juice, grind it with a blender or mash with a fork.
5. Pour vodka into the jam and mix thoroughly.
6. Infuse the product at room temperature for 30 minutes, and then spread over plastic containers or banks.

The process of making jam according to this recipe is quite simple, and the taste is simply delicious. Due to the absence of heat treatment, the berry retains all its beneficial properties.

Whole raspberry jam without cooking

The process of making jam from whole raspberries is quite lengthy, and if heat treatment is used, it does not always succeed. To preserve all the benefits of the berry and its appearance it will take a few hours of free time. In this recipe, raspberries do not need to be mashed and mashed, because the main goal is to get juicy and fresh berries in the form of jam.

Ingredients:

• Raspberries - 2 kg.
• Sugar - 2 kg.

Cooking process:

1. Sort the berries well, remove the stalks and damaged fruits. Rinse freshly picked raspberries under running water and drain in a colander. Wait until the water is completely removed (this will take at least 2 hours).
2. Drain on a paper towel and make sure there is no excess liquid left. Since the jam will be cooked without cooking and sterilization, moisture can cause it to ferment.
3. Spread raspberries in a thin layer in a deep basin and cover well with sugar. The second and subsequent layers are laid on top. Stir the resulting mass - should not be, this can cause damage to the berries.
4. The berries are left overnight at room temperature, in the morning they look at how much juice the raspberries have released. If it completely covers the fruits, the jam can be laid out in prepared jars.
5. Jam according to this recipe should be stored in a cool place, the refrigerator door is ideal. Harvesting too much - should not be, the maximum shelf life does not exceed 6 months. Because it contains no preservatives.

Bon appetit!

Raspberry and blackcurrant jam without cooking

Raspberries and black currants are berries that have a pleasant taste and bring only benefits to the body, but their fresh consumption is possible only in summer, in July. Knowing one simple recipe, you can pamper yourself with tasty and healthy food all year round.

Ingredients:

• Raspberries - 1.5 kg.
• Black currant - 500 gr.
• Sugar - 1.5 kg.

Cooking process:

1. Wash the berries thoroughly. Remove the stalks and spoiled fruits, put on a paper towel and wait until the excess moisture is completely removed.
2. Grind blackcurrants and raspberries with a potato masher or immersion blender, mix thoroughly. If the cook wants the jam to turn out pitted, it must be carefully filtered through a fine sieve.
3. Pour sugar into the resulting mass and mix the composition well.
4. Leave the jam at room temperature for at least 3 hours (this is how long it takes for the crystals to dissolve).
5. After 2 hours, taste the dish, if sugar is not felt, you can start pouring the product into sterile jars.
6. The jam is packaged in jars and covered with sterile lids. Stored in the refrigerator.

The maximum duration of storage of the vitamin mixture in the refrigerator is six months, therefore the date of preparation of the workpiece must be indicated on the jar.