How often we want to arrange a sweet life for ourselves. Especially at a time when the severe winter cold came. During such a period, what could be better than delicious raspberry jam along with hot tea. You can hardly think of something better when a blizzard is raging outside the window. Except for its sweetness thick jam from raspberries for the winter is an effective and tasty remedy for 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 was scratched on a thorny bush.

Let's talk now about the unconditional benefits of this sweet berry. It contains fiber and a lot of sucrose. And also pectin, minerals, carotene, and most importantly - a lot of vitamins. This is why one of best properties raspberries - anti-inflammatory effect. If you have a sore throat, eat a raspberry and it will all go away soon!

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 sometimes you just want to pamper yourself with delicious, sipping 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 have absolutely no doubt that it will preserve all its beneficial anti-inflammatory qualities, and vitamins will undoubtedly remain in place.

The nice thing about these recipes is that some of them can be cooked in multiple ways! And you can choose the one that suits you best.

Well, let's get down to our blanks!

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 cooking can be considered to some extent classic, since hostesses choose it most often.

So let's start cooking.

But try to leave as little water as possible after this. And it is better to let the berries dry out, otherwise the jam will not turn out thick, as we would like, but on the contrary - liquid.

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

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

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

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

It is interesting that this recipe has two cooking options at once:

First - prepare a syrup suitable for its thickness, pour over the berries 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 rest assured that one way or another, you will end up with a thick treat with whole berries that will last without problems throughout the winter. But now we will take a closer look at the second cooking option.

What do we have to do:

We set the fire to medium power. We bring our contents to the boiling point, when the sugar dissolves. Let it boil for another five minutes, and then remove from the stove and wait until our jam has completely cooled. Stir very gently to leave the berries intact. Of course, if that's what you want.

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

Do not forget to remove the foam that will form during cooking. But in fact, raspberry foam is delicious. It is not for nothing that children like her 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 be brought to readiness. You can tell this by the maroon shade and the thickness of the syrup.

If you want to finally make sure that the treat is ready, it is very easy to check. A teaspoon of syrup must be poured into a plate and held with a spoon, as if stretching. If a groove appears and begins to freeze, 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 ready-made jam hot to the very neck into prepared jars, sterilized in advance in any way convenient for you. Then they should be turned over and wrapped to cool down more slowly. And as it hardens, the jam will thicken.

So everything is ready. Congratulations, you did a good job!

The 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:

The jam according to this recipe should be stored in the freezer, so the ingredients can be taken in equal quantities. As in the last time, we take only ripe berries and preferably whole ones. We go through, rinse thoroughly and remove excess water.

Then pour sugar over the berries and now there are a couple of points from which you can choose the most suitable one 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 be called the fact that sterilized glass jars are not needed here. Plastic containers are more suitable here.

Having filled 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 gooey and thick syrup of a raspberry treat prepared in this way will be no worse than cooked on the stove.

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

Many hostesses like this recipe very much. 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 preparation, it is worth trying not only to make it really thick, but also to save all vitamins to the maximum.

So. The amount 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 colander

The raspberries should be sorted out as usual, but they should not be rinsed. Only if you notice caterpillars in it. Then fill it with salted water for a while, and then rinse. After all, place the raspberries in a colander to drain the remaining water and dry the berries.

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 placed in a cool place overnight.

You can start cooking in the morning. After stirring the mass again, you need to put it on a small fire and stir frequently 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 edges and tighten with tight lids. You need to store the jam wrapped up in a dark and cool place.

As you can see, a simple recipe for raspberry jam for the winter is really prepared very easily and really in five minutes.

Jam cooked in its own juice

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

As in all previous recipes, berries and sugar are 1 to 1. Raspberries must be washed, dried and sprinkled with sugar. And leave for a few hours until the berries are juiced.

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 is completely cool, the cycle will need to be repeated a couple more times - this will help you achieve the required thickness.

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

That's all. We have 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. Enjoy your meal!

In a fruitful year, rich in raspberries, you always want to prepare 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 minutes is unpretentious in execution and helps to preserve all natural benefits berries, while allowing the blanks to stand for a long time.

Cooking time: 1 hour 25 minutes.

Servings: 6.

2 hours 10 minutes.Printing

Enjoy your meal!

A simple recipe for raspberry jam without cooking

Raw raspberry jam conquered more than a dozen housewives with its simplicity 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 put them in a bowl of water. Change the water several times and then leave the berries in a sieve so that the water flows quietly.
2. Crush the raspberries in a saucepan using a plastic mashed potato pusher. If desired, you can grind the mass through a sieve to remove the seeds (not everyone likes their presence).
3. Pour the raspberry puree with granulated sugar, stir and leave to brew for 4 hours at room temperature, so that the berry juice has time to dissolve the sugar. Stir the mixture a couple of times in 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 (optionally, in the oven).
5. Spread the ready-made vitamin mass in jars, retreating from above by 2 cm. Pour sugar 1 cm from above to form a crust that will prevent mold from growing on the surface.
6. Seal the cans tightly with screw caps or roll up. Such a workpiece must be kept in a refrigerator or a cold basement; in winter it can be placed on a cold balcony and covered with a dark cloth. The abundance of sugar will keep the jam from freezing.

Enjoy your meal!

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

It is very beautiful when individual whole raspberries float in the dark ruby \u200b\u200bsyrup of the jam. In addition, such a delicacy structure has its own appeal: 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. If desired, rinse the berries very carefully in cold water, however, this can easily make the raspberries sour. Remove the stalks.
2. For the syrup, add water to the granulated sugar and put the saucepan over medium heat, wait until it boils. The sugar should all dissolve in the water.
3. Boil the syrup for 5 minutes. and pour over the prepared raspberries, leave in this form for 3.5-4 hours, without interfering.
4. After the time has elapsed, very gently catch the berries out of the syrup with a sieve.
5. Boil the berry syrup itself in a saucepan for another 20 minutes. over medium heat. 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 in the syrup and cook for another 10 minutes, removing the foam from the jam.
7. Put half-liter glass jars, washed with soda, 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 the jars with boiling syrup jam with berries to the brim, roll up with a machine. Turn the jar dessert upside down and cover with a warm blanket. Leave to cool overnight.
9. Transfer to a cellar or closet, use within 10-12 months.

Enjoy your meal!

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;
• Powdered gelatin - 50 g.

Cooking process:

1. Sort raspberries, discard damaged berries, remove 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 granulated sugar and leave for a couple of hours so that the juice from the berries soaks and dissolves the sugar.
3. On a minimum heat, put the stove with the mixture, bring to a boil and wait until all the sugar particles have completely dispersed in the syrup.
4. Dilute gelatin in the form of granules (regular from the supermarket) as written on the bag. Remove the boiled jam from the burner, remove the foam that has arisen, cool slightly and add the swollen gelatin. Stir until the gelatinous mass dissolves. When using gelatin sheets, it is important to recalculate the weight.
5. Glass jars and rinse the lids with soda, rinse, sterilize the cans. Boil the lids.
6. Arrange the hot jam immediately in the jars, roll up or tighten with screw caps. There is no need to turn it over, because the gelatin will immediately begin to gelatinize the mass, and shaking may prevent you from getting a homogeneous jelly.
7. After cooling, the workpieces are removed to a cold place without access to sunlight. Keep raspberry jam can be 1-1.5 years.

Enjoy your meal!

How to make 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 minutes.

Servings: 2.

Ingredients:

• Fresh raspberries - 1.4 kg;
• Granulated sugar - 0.7 kg;
• A sprig of mint - 2 pcs.

Cooking process:

1. You do not need to wash raspberries, because they are very fragile and quickly lose their shape, they can leak. It is imperative to throw away rotten and damaged specimens, tear off the sepals.
2. Pour raspberries into the multicooker bowl, add sugar there.
3. Shake the bowl a little, after 10 minutes. set the "Extinguishing" program and set 45 minutes. Close the lid of the multicooker and cook by removing the valve from the lid.
4. While the jam is cooking, stir it several times. As a rule, no foam forms.
5. Wash the mint in cold water and dry, add to the jam for 5 minutes. before 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 and rinse thoroughly. Boil and dry the lids additionally. Glass jars must be sterilized in any way.
8. Pour hot jam into processed jars, discarding the mint in advance, and roll up with a machine or twist as tightly as possible. Allow to cool upside down under a warm blanket and take to a closet or basement.
9. Store for a maximum of 1 year and use with pancakes, loaf, on the basis of this preparation, compotes, fruit drinks and jelly can be cooked in winter.

Enjoy your meal!

Thick raspberry jam with agar-agar

To get the necessary thickness from raspberry jam, you can use not only gelatin, but also agar-agar. It also has many health benefits and helps give watery raspberries a fairly dense texture.

Cooking time: 1 hour 50 minutes.

Servings: 3.

Ingredients:

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

Cooking process:

1. Raspberries, if purchased, must be washed, homemade can not be washed, but it is worth carefully sorting out. Sepals must be removed after washing to prevent the berries from souring. If the berries have been washed, they need to be put in a sieve or on paper towels and dried, there is no need for excess moisture in the jam.
2. Pour the berries into a deep saucepan or bowl, add half the sugar. Leave in the refrigerator for a few hours or even overnight.
3. During the night, the sugar will dissolve in the juice of the berries. Transfer the entire mixture to a blender bowl and punch until smooth, then pour into a thick-walled saucepan.
4. Pour the remaining sugar into the puree, stir and bring to a boil over medium heat, then cook for another 10 minutes, stirring constantly with a wooden spoon or spatula and removing the foam. The fire should be below average.
5. It is not necessary to soak agar-agar in water in advance, you need to measure the required amount and pour boiling water over it, stir.
6. Pour the agar-agar-water mixture into the jam and cook for another 5 minutes.
7. Arrange the boiling mass in previously prepared, processed and sterilized jars, roll up. Turn upside down and wrap the jars with blanks in a warm blanket. Allow to slowly reach room temperature during the day and can be removed to the cellar or pantry.
8. The jam turns out to be dense, keeps its shape well. It is logical to use it as a filler for confectionery and baking.

Enjoy your meal!

A simple and delicious seedless raspberry jam recipe

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

Cooking time: 1 hour 45 minutes.

Servings: 2.

Ingredients:

• Raspberries - 1.3 kg;
• Water - 430 ml;
• Granulated 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 enamel saucepan, add water there, put on low heat.
2. Cook after boiling for about 20 minutes. until the berries are homogeneous and soft.
3. Cool to a warm state so that you can pick it up. Next, line a sieve or colander in several layers with gauze, spread the mass there and squeeze the raspberry puree through gauze. You can put the berry mass into a sieve with fine holes and, using a silicone spatula or a tablespoon, 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 medium 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. The finished jam drains very slowly, and after cooling it quickly sets and hardens.
6. Arrange the raspberry jam in pre-washed and sterilized jars, screw or roll up with sterilized metal lids.
7. Allow to cool and store in a cool place. Use within a year.

Enjoy your meal!

Low Calorie Raspberry Jam No Added Sugar

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

Cooking time: 1 hour 20 minutes.

Servings: 4.

Ingredients:

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

Cooking process:

1. Put clean raspberries into a wide saucepan, from which all suppressed and spoiled berries, devoid of stalks, were selected. Raspberries can be washed, but this must be done before removing the tails.
2. Pour half a glass of water to the berries and put the pan on low heat.
3. The juice that will stand out should be collected with a scoop in a separate bowl. It can also be prepared separately later and drunk in the winter as a compote.
4. Transfer the thick mass to the multicooker bowl, set the "Stew" program for 60 minutes.
5. Cook the raspberries, periodically opening the lid and stirring the contents of the bowl.
6. Rinse half-liter cans and metal lids, sealed or screwed in soda solution and rinse. Pour boiling water over the lids, sterilize the jars in the oven, over the steam of a kettle or in the microwave.
7. Pour the product into a prepared sterile container and twist or roll up. Turn the jars upside down and cool while warm.
8. Store such a sugar-free vitamin preparation in a place with a constantly low temperature.
9. Use for the preparation of fruit drinks, jelly, puddings.

Enjoy your meal!

Delicious Banana Raspberry Jam Recipe

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

Cooking time: 55 min.

Servings: 5.

Ingredients:

• Granulated 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 let stand in the refrigerator for about half an hour, so that the juice from the berries stands out and the sugar soaks in.
3. Wash bananas with soap, peel and cut into circles small size... Add water to them.
4. Mix raspberries with sugar, water and bananas in a saucepan, put on low heat and so bring to a boil, turn off and let cool. Do not forget to remove the foam.
5. When the workpiece has completely cooled down, it must be boiled again and cooled completely.
6. Prepare clean, washed jars and lids. Boil the lids for 3 minutes. Sterilize the banks.
7. Boil the jam again for the third time and pour quickly into the jars. Roll or twist the workpieces with screw caps, turn them over and let them cool, wrapping them warmly.
8. After cooling down, put the jars in the basement or on the shelf of the pantry, the shelf life is about a year.

Enjoy your meal!

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 contain a lot of pectin, because the berry itself does not have enough of it. Today we will cook jam from one raspberry on pectin powder.

Cooking time: 1 hour.

Servings: 2.

Ingredients:

• Raspberries - 950 g;
• Granulated sugar - 830 g;
• Pectin - 1 sachet.

Cooking process:

1. Inspect the berries completely, remove the damaged ones. Rinse the raspberries in several waters, putting them in a sieve, then leave them there so that the glass and berries dry out.
2. Pour the raspberries into a large bowl, add sugar to it, mix, leave for 15 minutes, so that it starts up the juice.
3. Put the bowl with the contents on low heat, cook until boiling, and then another 7 minutes, stirring constantly.
4. The foam generated 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 and mix it with 20 g of sugar. If you use pure sugar-free pectin, it will become stony 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 sachet 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 them in a warm blanket and turning the jars upside down.
8. Remove to a cool place and store for about a year.

Enjoy your meal!

Probably everyone has heard about the beneficial properties of raspberries. In addition to its amazing taste, it also has a lot of vitamins and macronutrients. Raspberry perfectly increases 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 does not lose their beneficial properties during heat treatment. Therefore, you can safely cook 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 - on August 16.

Raspberry jam is one of the favorite treats for those with a sweet tooth. It can be added to desserts, baked goods, tea, or even eaten as a stand-alone dish. Naturally, you can buy jam in the store, but how can it compare to the one that you make yourself? Especially if it comes from berries harvested in your own garden. Yes, and it is done, indeed, very simple, as well as. What are the nuances that must be observed when making raspberry jam?

• The 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 jam, where the integrity of the berries is not required.
• If it is possible not to wash the raspberries, it is better not to wash them. Just iterate over. If, nevertheless, rinsing cannot be avoided, then proceed as follows: pour cold water into a large saucepan or basin and pour berries there. Stir them gently with your hand, then fish them 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 gently shake the pan itself in a circular motion.
• To quickly chill raspberry jam after cooking, place it in a bowl of ice water. This will contribute to the preservation of the rich color of the treat.
• If raspberries are affected by white beetle larvae, do not rush to throw them away. Add 1 tablespoon of salt to 1 liter of water with brine and pour over the berries 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 this can handle it.

You will need raspberries and sugar. Raspberries and sugar should be taken in equal proportions. That is, if you, for example, have 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 need to wash them, you just need to sort out and clean them of debris. It is still better to rinse purchased berries. But this must be done very carefully, putting it in a bowl with already poured cold water and gently stirring with your hand.

You will need:

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

Cooking steps.

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

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

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

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

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

Raspberry jam "Pyatiminutka"

This raspberry jam recipe is no more complicated than the previous one. The only difference is in a slightly less amount of sugar - it turns out to be a little sour, but this makes it even more interesting in taste. You can also leave raspberries with sugar to insist not 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 are letting out the juice.

You can use the finished raspberry jam immediately or leave it for the winter. To do this, it will need to be rolled up in sterilized jars. How to do this will also be described below.

You will need:

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

Cooking steps.

1. First of all, sort out 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 stir them by hand clockwise, and then drain the water. You can immediately put the berries in that saucepan, where you will subsequently cook the jam.

2. Fill the raspberries with the specified amount of sugar and leave for a few hours. If you have time, you can leave it overnight.

3. In the meantime, sterilize the cans. First rinse them with water, then place 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 started the berries, 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 begins to boil. In the process, be sure to remove the resulting foam.

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

How to make raspberry jam with whole berries

If you are a fan of whole raspberries in jam, then this recipe was created especially for you. On initial stage everything is simple: 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 cook the jam for a while. The second one is specially adapted to preserve the integrity of the raspberry.

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

You will need:

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

Cooking steps.

1. Go through the raspberries: remove debris, stalks and damaged berries. If the berry is from your own 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 stir.

2. Drain the water. Carefully transfer some of the raspberries to the saucepan where you will make the jam, and add a little sugar. Shake the container lightly to roll the berries in the sugar. Add again 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 has elapsed, place the saucepan on the stove and heat the jam slightly to melt the sugar. Then 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. For the second cooking option, gently remove the berries from the syrup using a slotted spoon. Cook it until thickened for about 10-20 minutes. Do not forget to remove the resulting foam in the process. Then reduce heat to low, return the berries to the syrup and cook for literally 3 more minutes so that the raspberries are soaked in the syrup. Stir gently throughout the process.

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

Thick raspberry jam with gelatin

This recipe is great for those who don't like liquid jam. Gelatin makes the consistency of the treat very thick, while not affecting the taste. Raspberry jam is prepared in 3 passes. 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 additional 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.

Cooking steps.

1. Pick out the raspberries by removing the stalks and any debris. Select whole berries.

2. Place the raspberries in the pot where you plan to make the jam and cover with sugar. Shake lightly to blend everything. You can immediately cover it in layers: raspberries / sugar, raspberries / sugar. Cover the container with a lid or a towel and leave to infuse for 3-5 hours for the berries to 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 the sugar is all dissolved. It is very important to do this with extreme caution.

4. As soon as the mixture begins to boil, remove it from heat and let cool. Send the cool jam back to the stove. Just like the first time, turn the heat on low and cook until boiling. Then remove the pot from the stove and cool again.

5. When the jam is cool again, send it to the fire a 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 the gelatin into it, stirring constantly. When the mass begins to boil, without removing from the heat, pour the jam into pre-sterilized jars and roll up. Cover the jars with something warm.

A simple recipe for raspberry jam without cooking

An incredibly easy 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. Making jam is incredibly easy and requires minimal time.

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

You will need:

• raspberries - 3 kg;
• sugar - 3 kg.

Cooking steps.

1. Sort out the raspberries. Remove all debris, remove the stalks. Rinse with cool water if necessary.

2. Transfer the raspberries to a basin or any deep large bowl, cover with sugar and mix well. There is no need to be afraid of damaging the berries, so you can mix it thoroughly.

3. Using a blender, grind the raspberries and sugar until smooth. 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 volume of products, it will take about 4 hours plus / minus to wait.

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

How to make pitted raspberry jam

Everyone knows that, at first glance, the most delicate raspberry contains micro-seeds, which some may not like. If you are a fan of a uniform consistency without any inclusions, then this recipe is for you. The jam turns out to be light, tender and smooth, very similar to confiture.

The amount of ingredients is not specified, since it all depends on how much semi-liquid mass you get after rubbing the berries through a sieve. Add sugar in proportions 1: 1. Making jam is no more complicated than in previous recipes.

You will need:

• raspberries
• sugar.

Cooking steps.

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

2. Grind the raspberries through a fine sieve into a deep dish (do not forget to first weigh the dishes in order to then calculate how much of the raspberry mass you have made).

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

4. Put the saucepan on the fire and bring to a boil. Skim off the resulting foam during cooking. 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 incredibly easy and pretty quick to make. Spend a little of your time, and a 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. It was even customary to cook each jam on strictly defined days.

Today, raspberry jam is made easier and faster, but it is still a success.
Every modern housewife always has in her arsenal a jar or two of this wonderful healing jam, aromatic, tasty and indispensable for colds.

Previously, homemade raspberry jam was made 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 in our days have also been added to them. This complicates the task a little, because I 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 bears the status of one of the most useful. We all know about this since childhood. Any housewife strives to make the largest possible 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 agent.

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 ensure 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. As you know, it is copper that is 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, choose berries that are ripe but not overripe. Berries of medium size and dark color can be considered the most suitable. From these, a very tasty and beautiful jam is obtained.

Preparing dishes

Once upon a time, our grandmothers made jam in large copper basins. But today we know that copper cookware is not very suitable for this purpose. It's not even that copper oxides can get into the jam. Raspberries are a sweet berry, and oxides are formed when acidic ones are cooked. Just a minimal amount of copper ions ensures the decomposition of ascorbic acid. And this means that there will be no vitamins in such a jam.

If, in addition to the copper basin, another suitable dishes will not be found, you need to carefully check its surface for the presence of copper oxide. It should be etched away by rubbing it with an abrasive. Sand, for example. Necessary soap and hot water wash the basin thoroughly, then dry it thoroughly. Now you can cook the jam.
However, this is a compromise option that does not completely solve the problem. An aluminum bowl is also not suitable for jam, since the increased acidity of the jam has a destructive effect on the oxide film on the surface of aluminum. Aluminum jam is not healthy. You can solve the problem by using enamel cookware. However, when using it, care must be taken not to chip the enamel.

Better to stock up on a good stainless steel bowl - it's the perfect dish for making raspberry jam. While the jam hasn't boiled yet, it's time to prepare the jars and lids. Thoroughly washed jars should be placed in the microwave for a few minutes. And you can use other methods of sterilization. It is best to just boil the lids.
So, now perfectly prepared jars, covered with sterilized lids, are waiting for the raspberry jam to reach the desired condition.

AS CHOOSE THE RIGHT DISHES FOR BREWING JAM HERE:

Preparation of berries

Fresh raspberries must be sorted out. Unripe and overripe berries and sepals with stalks should be removed. Put the sorted berries in a colander and slowly immerse them in water. Under running water raspberries cannot be washed, as they are a very delicate berry and may lose their shape. After removing the berries from the water, you need to wait until the water is completely drained. After that, carefully transfer the raspberries into the prepared basin.

Note that raspberries can be infested with small white worms. These are the larvae of the raspberry 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 treated raspberries twice with clean water.

An old recipe for homemade raspberry jam

Ingredients:
5 kg of berries, ½ glass of water.

Preparation:
Place the raspberries in an enamel pan, put on low heat, placing a divider or baking sheet under it so that the heat is evenly distributed, 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. Put 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 l of water, 2 tsp. salt, 2 tsp. citric acid.

Preparation:
Dissolve sugar in 1 liter of water and boil the syrup. Pour the raspberries into the syrup and let sit for 1 hour. When the time is up, place the raspberries on the stove and cook until the jam has the desired thickness. Add citric acid 3 minutes before turning off. Put the finished jam in prepared jars and seal.

Homemade wild raspberry jam

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

Preparation:
Collect large, not too ripe raspberries (preferably picking raspberries in dry, good weather) and place them on a dish. Sprinkle a quarter of sugar on the berries and put the dish with berries in a cold place overnight. The next day, prepare a syrup from 1 glass 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 "Delicate delicacy"

Ingredients:
1 kg of raspberries, 1.5 kg of sugar.

Preparation:
Pour the prepared berries into a basin, cover with sugar and leave for several hours so that they give juice. Then put the basin on fire, cook until boiling, stirring occasionally. 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 up in sterilized jars.

Raspberry jam "Berry to berry"

Ingredients:
1 kg of raspberries, 1.5 kg of sugar.

Preparation:
Cover the sorted raspberries with sugar and put in a cool place overnight. The next day, gently drain the raspberry juice and bring it to a boil. Then pour the prepared syrup over the raspberries 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 it 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, rubbed through a sieve, 900 g of sugar.

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

Oven-baked raspberry jam

Ingredients:
500 g raspberries, 500 g sugar.

Preparation:
Place sugar and raspberries separately in two refractory bowls. Place in an oven preheated to 175 ° C for 20-30 minutes. Then remove from oven, combine raspberries and sugar, which has turned into caramel-colored syrup during cooking, in a large bowl, and gently stir with a wooden spoon. Put the jam in dry, clean jars, let cool and refrigerate.

Puff raspberry jam

Ingredients:
raspberries and sugar in equal amounts.

Preparation:
Pour the prepared raspberries and sugar into a bowl or jam pot in layers: 1 cup of raspberries - 1 cup of sugar, and leave for a few hours for the raspberries to juice and soak the sugar. Then put the basin on low heat for 30-40 minutes (it depends on the amount of berries and sugar). When the raspberry juice has covered 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 Minute"

Ingredients:
1 kg of raspberries, 500 g of sugar.

Preparation:
Cover the sorted raspberries with sugar and leave in the cooking bowl overnight. In the morning, stirring gently, heat until the 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 added alcohol

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

Preparation:
Pour the prepared raspberries with 500 g of sugar and sprinkle with alcohol. Place the container with raspberries in a cool place for 6 hours. Then add the remaining sugar, shake the mixture, put on low heat and cook until tender. Then pack the finished jam into sterilized jars and roll up.

Raspberry jam with cognac

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

Preparation:
Sort out the berries, but do not wash them, sprinkle with sugar, beat with a mixer (or blender), then pour in the cognac and beat again. Soak gelatin in warm water until it swells. Put the raspberry mass in a saucepan and place it in a water bath. Then bring to a boil, boil for 5 minutes, remove the foam, add gelatin, stir and cook for another 2 minutes. Put the finished jam in sterilized jars, seal, let cool and put in a cool place.

Raspberry jam with lemon

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

Preparation:
Fold the berries in an enamel container, cover with sugar and leave in a cool place overnight (you can put them in the refrigerator). After 6-7 hours, when the raspberries let out enough juice, put the container on high heat, bring to a boil, and then reduce the heat to a minimum, remove the foam that appears. Then cook the jam for 30 minutes, stirring occasionally 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 of raspberries, 2 kg of sugar, 4 glasses of water, 2 tsp. citric acid.

Preparation:
Pour sugar into a bowl intended for cooking jam, pour in water and put the prepared berries. Cook over low heat until tender in one go. To prevent the berries from burning, remove the bowl from the heat from time to time and stir the contents in a circular motion. Add citric acid before the end of cooking.

Raspberry jam on red currant juice

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

Preparation:
Sort the raspberries, cover with hot syrup made from red currant juice and sugar, bring to a boil and remove from heat. Cook the jam in 2-3 doses, each time adding the remaining sugar at the rate (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 black currant juice

Ingredients:
500 g raspberries, 500 g black currants, 1.25 kg sugar.

Preparation:
Mash the raspberries with a little sugar. Squeeze the juice out of the black currant and add it to the container with the raspberries. Heat the resulting mass over low heat and add sugar, stirring occasionally. When it dissolves, put the jam in dry sterilized jars and immediately seal with tin lids.

Jelly Raspberry Jam

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

Preparation:
Little secret: in this jam, you need to collect not only ripe berries, but also half-ripe, and in a small amount - unripe. They will give our jam a gelling effect. This jam is brewed in two stages. Pour ⅔ of sugar into the berries and leave for 2 hours for the raspberries to juice. If there is no desire and time to wait 2 hours, put the container with raspberries on a low heat, add 2 tablespoons. water to better dissolve the sugar and slowly bring the mixture to a boil, stirring and skimming. 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 low heat 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 slightly (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.

Preparation:
Combine sugar and rhubarb in a bowl and leave overnight (during this time the rhubarb will drain the juice). Pour the juice through a sieve into a saucepan, boil over low heat for 2 minutes, then add rhubarb and raspberries. 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 Sugar Free

Sort out the berries, gently rinse with water, dry, put 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 them with lids and cool under a blanket.

Raspberry jam "Useful" (without cooking)

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

Preparation:
Rub the sorted raspberries with sugar in an enamel saucepan. Sterilize 0.5 l jars over steam, let them cool, then transfer raspberries, grated with sugar, into them. Boil the plastic lids for 30 seconds and immediately put them on the jars. Store the finished jam in the refrigerator.

Raspberry jam without boiling

Ingredients:
500 g raspberries, 600 g sugar, 6 tbsp. vodka, aspirin - for dusting.

Preparation:
Sprinkle the raspberries lightly 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 a jar with this powder to prevent the fermentation process. Place a piece of parchment under the lid, twist 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 the low heat treatment of the berries allows you to better preserve the salicylic and folic acid, potassium, copper, iron and vitamins B and C. So, the proportion required for the prescription is: 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 a syrup. Berries should be poured into it, then bring the jam to a boil over low heat 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 sugars 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 them 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 boiling 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 spread out in the 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. Pour two kilograms of sugar into a prepared bowl. Then add a kilogram of raspberries and pour 4 cups of water. Then we cook the jam until fully cooked in one go. Choose a weak fire for cooking. But all the same, the jam must be periodically removed from the heat and gently mixed in circular movements. When cooking comes to an end, you can add 2 teaspoons of citric acid. All!

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

The jam will be fragrant and cook quickly if you cook no more than 2 kilograms of raspberries at a time.

Red currant juice will give additional flavor to the jam if you replace it with water. By the way, this kind of jam will never be sugared. Such 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 Secrets: Raspberry, Strawberries, Blueberries, Cranberries, etc.

sources

http://zhenskoe-mnenie.ru/

http://kedem.ru/

Raspberry jam is a real storehouse of useful vitamins and microelements, therefore you should not refuse to prepare it for the winter. You can make your consumption more enjoyable and healthy if you prepare the dessert without cooking. It should be borne in mind that this is the only way to preserve all the benefits necessary for the treatment and prevention of influenza and other seasonal illnesses. This jam should be kept refrigerated or cool because it is not exposed to high temperatures and is not sterilized.

Live raspberry jam for the winter without cooking

Servings Per Container: 10.

Cooking time: 30 minutes.

Everyone is looking forward to summer - the season of ripe and juicy berries allows you to fully saturate the human body with useful substances, so this opportunity should not be missed. Regular consumption of raspberries in the summer increases the resistance of the 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, rubbed with sugar for the winter, will also help with this. How to prepare a delicious and healthy dessert?

30 min.Printing

The shelf life of a delicious dessert and powerful medicine in the freezer is about 2 years. Raspberries can be stored in the refrigerator for no more than 2 days.

Uncooked raspberry jam with lemon

This recipe is ideal for preventing and treating colds. Despite the fact that it can be considered as a medicine, it is unusually tasty and aromatic, therefore it is worth trying to prepare it at least once. The cooking process is quite simple and not time consuming.

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 are 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 chop its pulp with a blender, try to remove large streaks so as not to spoil the consistency of the dish.
3. Mix the lemon well with the raspberries and add sugar.
4. Knead the mass with an immersion blender or knead by hand with a fork.
5. Cover the container with the jam with gauze and wait about 5-6 hours. This time is enough for the crystals to completely dissolve in the thick, raspberry-lemon syrup.
6. Taste the jam if it is enough to arrange the sweets in sterile, pre-prepared jars and put them in the refrigerator.

This recipe is used to prepare regular long-term preserves. The lemon-raspberry mixture is boiled over low heat for 5 minutes, and then poured into prepared jars and sealed with sterile lids.

Uncooked raspberry jam with vodka

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

Ingredients:

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

Cooking process:

1. Sort out raspberries, dry thoroughly, put them in a colander and drain off excess liquid.
2. Put the berries in an enamel bowl and sprinkle each layer with sugar.
3. Leave the jam for a few hours at room temperature.
4. When the berry starts to let the juice grind it with a blender or mash it with a fork.
5. Pour vodka into the jam and stir the mixture thoroughly.
6. Insist 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 useful 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 end with success. To preserve all the benefits of the berry and its appearance it will take several hours of free time. In this recipe, raspberries do not need to be ground 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 well under running water and discard in a colander. Wait until the water is completely removed (this will take at least 2 hours).
2. Place on a paper towel and make sure there is no excess liquid left. Since the jam will be cooked without boiling or sterilizing, moisture can cause it to ferment.
3. Raspberries are laid out in a deep basin in a thin layer and covered with sugar well. The second and subsequent layers are laid on top. Stir the resulting mass - do not, this can damage the berries.
4. The berries are left overnight at room temperature, in the morning they watch how much juice the raspberry has released. If it completely covers the fruits, the jam can be laid out in prepared jars.
5. The jam according to this recipe should be stored in a cool place, the refrigerator door is ideal. Too much should not be harvested, the maximum shelf life does not exceed 6 months. Because there are no preservatives in the composition.

Enjoy your meal!

Raspberry and black currant 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 all year round.

Ingredients:

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

Cooking process:

1. Rinse the berries thoroughly. Remove stalks and spoiled fruits, put on a paper towel and wait until excess moisture is completely removed.
2. Chop black currants and raspberries with a potato grinder or hand blender, mix thoroughly. If the chef wants the jam to be pitted, strain it thoroughly 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 to dissolve the crystals).
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 packed in jars and covered with sterile lids. Store 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 can.