Making raspberry jam at home. Raspberry jam with whole berries - the best recipes for the winter. Raspberry jam "five minutes"
Raspberry jam is one of those that should be in every home. And most likely it shouldn't even be, but it is! After all, everyone is trying to stock up for the winter with this the most useful product. With such a delicacy, we are not only treated for a cold cold winter, but we also get a lot of useful substances and positive emotions with it. Well, who doesn't love him! Probably hard to find.
Did you know that raspberries contain a large amount of natural salicylic acid. It also contains citric, malic, tartaric acids. Therefore, this berry is considered the best natural antipyretic and anti-inflammatory agent.
And if we are cold and we have the first signs of a cold, the first thing we do is drink hot tea with her. And after a good sweat, it happens that the disease does not go further. From drinking two cups of tea with this berry, there is simply no trace of feeling unwell. The berry often helps. Most importantly, do not forget to stock up on it for the winter! So that there is always a treasured jar in the refrigerator!
Why in the refrigerator? To maximize the preservation of all useful vitamins and minerals! The berry is either simply crushed with sugar, or, for better preservation, it is prepared in the form of a “five-minute” and then stored in the refrigerator. With such methods, all useful substances are preserved in full.
And there is something to keep. These are vitamins A, C, E, a complex of vitamins B. Also, the berry contains a large amount of potassium and calcium. Iron, which promotes the process of hematopoiesis, copper, which is part of many antidepressants. And a number of other useful trace elements.
Therefore, you need to stock up on berries. There is never much of it. Plus, it's easy to stock up. Cooking a delicious fragrant delicacy from it is a pleasure!
I offer you 5 super-fast, but no less tasty, recipes for making five-minute raspberry jam, for harvesting winter period. And I will also share the secrets and features of cooking. To be sure, your delicacy turned out to be the most delicious, and the most useful!
We will need:
- raspberries -1.5 kg
- sugar -1.5 kg
Cooking:
1. We sort out the berry. We remove the leaves. We carefully examine. She is loved by all sorts of bugs-spiders. Especially raspberry beetles, which lay their larvae in it.
There is a way that spider bugs and their larvae themselves get out of the berry. A saline solution is made, based on 1 liter of water 1 tbsp. a spoonful of salt. The berries are placed in a sieve, and the sieve is placed in the solution. After 5-7 minutes, all living creatures emerge. Salty water merges and then the berry must be thoroughly washed in two or three waters.
But you can just sort it out. We have our own berry, so we sort it out and do not wash it.
2. If your berry is purchased, then we wash it in cool water very carefully so as not to wrinkle. Then we remove the stem. But not earlier, so as not to damage the berry ahead of time and not lose the juice from it.
3. We spread the berries in a colander, and let the water drain, and the berries dry slightly.
4. Put the berries in a bowl, or other dishes in which we will cook.
Cannot be used to make treats aluminum cookware. The juice that will be released from the berry, when interacting with aluminum, loses its beneficial properties.
5. Crush the berry. Pour in sugar, mix. For mixing, it is better to use a wooden spatula or a plastic slotted spoon. Let sit for 1 hour to allow the sugar to dissolve a little.
6. Put on a very slow fire and stirring occasionally, wait until all the sugar is completely dissolved. Then turn up the heat and bring the syrup to a boil.
7. During cooking, foam will appear, which will need to be removed.
If the foam is not removed, or removed, but not completely, then the jam can quickly turn sour. And all the hard work will go down the drain!
8. After the start of boiling, let it boil for only 5 minutes.
9. Arrange the jam in ready-made sterilized jars and close the lid tightly. Banks I try to take small. To open and not keep it for a long time. An open delicacy, if stored in the refrigerator for a long time, can turn sour. And it's a shame to throw it away.
10. Turn over, cover with a towel and leave to cool completely.
11. It is better to store the finished jam in the refrigerator.
Whole berry jam
It turns out very tasty harvesting for the winter from whole berries. Berries fully retain their taste and beautiful color.
We will need:
- raspberries - 1.5 kg
- sugar - 1.5 kg
It is clear that we take as much sugar as raspberries. Therefore, everyone can cook from the amount they need, but preferably no more than 2 kg of sugar.
Cooking:
1. Sort the berries, rinse, let the water drain.
2. Pour half of the sugar into a basin or other container in which we will cook.
3. Lay out all the berries.
5. Leave for 5-6 hours. During this time, she will start up the juice and the sugar will partially dissolve.
6. Put on a slow fire, mix gently so as not to damage the berries. We make sure that nothing burns, especially until all the sugar has dissolved.
7. When all the sugar is dissolved, add fire and bring the jam to a boil. Do not forget to remove the foam during the whole process.
If it is cooked only on low heat, it will lose its beautiful raspberry color.
8. Cook for 5 minutes.
9. And then we lay it out in sterilized jars and close the lids.
10. Store in the refrigerator.
Whole berry jam is another way
We will need:
- raspberries -1.5 kg
- sugar - 1.5 kg
Cooking:
1. We sort out and wash the berries. Place in a colander and let the water drain.
2. Pour half the sugar into the basin in which we will cook.
3. Spread the berries on top.
4. Pour the remaining sugar on top.
5. Leave for 5-6 hours, so that they start up the juice and dissolve the sugar.
6. Drain the resulting juice into another bowl. We put it on the fire and bring it to a boil.
7. After boiling, add raspberries and bring to a boil again.
8. Cook for 5 minutes.
9. Pour the contents into sterilized jars and close the lids.
10. Cover with a blanket and let cool completely.
11. Store in the refrigerator.
Raspberry jam using water and sugar syrup
We will need:
- raspberries -1 kg
- sugar - 1 kg
- water -1 glass
Cooking:
1. Sort the berries, rinse, put in a colander and let the water drain.
2. Pour water into the cooking basin and add sugar. Boil syrup over low heat. Do not forget to stir occasionally so that nothing burns.
3. Carefully, so as not to damage the berries, pour them into the syrup and also gently mix with a slotted spoon. You can simply twist the basin from side to side so that the berries are evenly covered with syrup.
4. Bring the syrup to a boil. With the appearance of foam, carefully remove it.
5. You can cook berries with syrup for 5 minutes, but for better preservation - 10.
6. Pour the finished jam into jars and leave to cool completely. Keep refrigerated.
Raspberries with sugar without boiling berries
Berry can be harvested for the winter and without cooking. To do this, it needs to be crushed with a wooden crush and covered with sugar. Sugar is taken somewhat more than with the hot harvesting method. I usually take 1.5 kg per kilogram of berries. Sahara. But I met recipes where sugar is used and 2 kg. per kilogram of berries.
Then leave the raspberries with sugar at room temperature until the sugar is completely dissolved. It usually takes me about 24 hours to do this. During this time, it must be periodically stirred.
Then put the contents into sterilized jars, but not completely, leaving a little space on top for a "sugar" pillow. Pour sugar with a layer of 1 cm, do not mix it and twist the lid. Better yet, cover with thick paper, and tie with a ribbon.
Features of making raspberry jam
- if you have collected or purchased a dense, not crushed berry, then it is better to cook it whole.
- if the berry is wrinkled or soft, then it is better to grind it. You can additionally grind the berry through a sieve
- many do not wash it. You can do this if it is your own or forest, and you know how and where it grew. If you are preparing jam from purchased raspberries, then you must wash it.
- as noted above, aluminum utensils are not used for cooking
- try to use a wooden or plastic spoon when stirring and putting the jam into jars. It is better not to use metal utensils so that the berry does not oxidize.
- in these recipes, the proportions of berries and sugar are given everywhere one to one. The amount of sugar can be slightly reduced, this is practiced. But I always stick to these proportions
- do not try to cook more than 1.5-2 kg of jam at a time, especially from whole berries, so that they do not crush each other with their weight
- the finished delicacy is laid out only in sterilized jars, it is advisable to sterilize them in advance, and allow them to dry completely.
- the lid for the jar should be with a smooth lacquered surface. Avoid using used lids.
- you can close the jar with the blank, as our grandmothers did. That is, just cover with thick paper and tie with ribbon
- the shorter the cooling time, the more beautiful and natural the color
- cans can be turned over after twisting, or you can leave them not turned upside down.
- it is better to store ready-made jam in the refrigerator, or in a cold cellar, or in the "Khrushchev" refrigerator
What to do if the jam fermented or moldy
There are two ways, the first is to throw it away. The second is to try to save!
- if you cooked the berry according to all the rules, but it still fermented slightly, take it out of the jars and put it back in cookware. Add a glass of sugar for each liter and boil for 10 minutes. Then put it back into sterilized jars.
- such jars need to be marked and the contents used for baking pies, for making compotes or fruit drinks.
- if mold appears on the surface of the jam, then remove it, then remove the 2 cm layer of jam, and try to eat it as soon as possible
- or do the same and sprinkle 2 cm of sugar on top, make a “sugar pillow”. Sugar does not need to be mixed.
In this article, I tried to tell you about all the available options for preparing berries using the “five-minute” method. She also paid special attention to the peculiarities and subtleties of cooking, opening small culinary secrets. We also considered the troubles that can happen with our jam. And we considered ways to solve them.
I think that now everyone will be able to choose a recipe for themselves to their liking, and without much difficulty cook delicious and healthy raspberry jam in 5 minutes.
Bon appetit!
Before preparing the jam, peel the raspberries from the stalks and gently rinse the berries with cold water.
The easiest way to make delicious jam. The berries do not boil too much, and the syrup is transparent.
Ingredients
- 1 kg of raspberries;
- 1 kg of sugar.
Cooking
In a saucepan, cover the raspberries with sugar and leave for 3-5 hours for the berries to release the juice. Bring the mixture to a boil over moderate heat and simmer for 5 minutes. During cooking, remove the foam from the jam.
The jam is thick, smooth and sweet, but not cloying at all. Thanks to citric acid, the jam will not be sugared and will delight you for a long time with an amazing taste and texture.
Ingredients
- 1.2 kg of raspberries;
- 100 ml of water;
- 800 g of sugar;
- 2 g (at the tip of a knife) citric acid.
Cooking
Grind the raspberries with a blender or crush. Transfer the berries to a saucepan, put on a moderate heat and pour in the water. Periodically removing the foam, bring the berry mass to a boil and cook for 3 minutes.
Pass the raspberries through a sieve into another saucepan. Add sugar and mix thoroughly. Bring the mixture back to a boil and cook for 15-30 minutes.
Readiness check in this way: drop a little jam on a clean cold plate and pass through it with a spoon. If the edges do not stick together, the dish is ready.
In a mug, dissolve citric acid in a small amount of water. Pour this mixture into the berry mixture, bring to a boil and remove from heat. The jam will thicken as it cools completely.
This incredibly simple recipe will allow you to enjoy almost fresh and very fragrant raspberries in winter.
Ingredients
- 1 kg of raspberries;
- 1 kg of sugar.
Cooking
Sprinkle raspberries with sugar and crush with a crusher. Leave for 4-5 hours until the sugar is completely dissolved. Periodically stir the berry mass.
Spread the raw jam over plastic containers or plastic bags and store in the freezer.
Jam can also be put in sterilized jars and stored in the refrigerator, but for this you need to use not 1 kg, but 1½ kg of sugar.
To make jam thick, it is not necessary to cook it for a long time. You can just add gelatin to it.
Ingredients
- 1 kg of raspberries;
- 800 g of sugar;
- 25 g (2 tablespoons) gelatin;
- 70 ml of water.
Cooking
Put the berries in a saucepan, sprinkle with sugar and shake. Leave for a few hours for the raspberries to release their juice.
Place over moderate heat, bring to a boil, remove from heat and set aside. Repeat cooking, let cool. Bring the berry mixture to a boil again.
Dissolve gelatin in warm water. When the jam boils for the third time, pour the gelatin mixture into the pan, stirring constantly. After cooling, the dessert will thicken.
povarenok.ru Amazing sweet aroma and spicy sourness.
Ingredients
- 2 lemons;
- 1 lime;
- 200 g brown sugar;
- 200 ml of water;
- 1.8 kg of white sugar;
- 1.5 kg of melon pulp;
- 800 g raspberries.
Cooking
Grate the lemon and lime zest into a bowl and squeeze the juice out of the fruit. Add brown sugar, stir and leave for an hour.
Pour the contents of the bowl into a saucepan, add water and white sugar. Place over medium heat, stir and bring to a boil.
Put the melon pulp cut into small cubes. Bring the mixture to a boil again and simmer for 5 minutes. Pour in the raspberries and, periodically removing the foam, cook for another 5 minutes.
Leave the dish to cool down for a few hours. Then bring it back to a boil over medium heat and simmer for 20 minutes.
Very thick jam, which can be served not only for tea, but also used as a filling for pies.
Ingredients
- 400 g raspberries;
- 200 g blueberries;
- 600 g sugar.
Cooking
Place raspberries and blueberries in a saucepan and sprinkle with sugar. Leave for a couple of hours for the berries to release their juice.
Place over medium heat, bring to a boil and, stirring constantly, cook for 15 minutes. Cool, bring back to a boil and cook for 15 minutes. Let cool and repeat cooking again.
6Culinary Etude 21.07.2018
My dear readers, about raspberries, as one of the most useful berry, many of us know. We all know the expressions: "So that life does not seem like a raspberry" or "Not life, but a fairy tale." In both cases, this berry is associated with something very good.
Knowing what a raspberry is, it's hard not to agree. Fragrant, juicy, sweet, incredibly tasty, raspberries are always perceived by us as a delicacy. But its uniqueness is not only in taste, but also in “filling”.
The benefits of raspberry jam for our health
We all know about the benefits of raspberries: they contain unique fruit enzymes, restore immunity and vitality organism. In addition, raspberries are excellent for detoxification and liver protection.
Thanks to its properties, a lot of useful things are preserved in jam. The jam contains substances similar in composition to acetylsalicylic acid. Therefore, the benefits of raspberry jam are not only that it helps bring down the temperature, but also thins our blood. I think that almost every family has a treasured jar of raspberry jam in the refrigerator in case of colds.
However, the berry has its minus - it quickly departs. The raspberry season is short, usually July. And now is just the time to cook delicious, fragrant, fragrant raspberry jam for the winter. With it, we will be happy to drink tea in winter, treat colds and use it as a filling for desserts.
I don't make much jam myself. But raspberry jam is a holy preparation. You can buy raspberries in the market (we have a kilogram of raspberries for about 350 rubles) or pick them in the garden. You can also make jam from wild raspberries.
I will tell you about the basic recipes for making raspberry jam for the winter with step by step photos to make it easy and clear to understand.
What to consider when making raspberry jam
- Berries must be dry. If the berries are wet, then they must be laid out on paper napkins on the table and left for a while. Thus, the berry will give off unnecessary excess moisture;
- Do I need to wash the berries to make jam? No, it is not recommended to wash the berries;
- Water should not be added to the jam, although in many recipes you can see water in the recipe. No matter how much I tried to add it, the jam turns out to be liquid and not at all what I like;
- it is recommended to cook no more than 2 kg of raspberries at a time - so the berries do not boil soft and remain whole. I myself like to cook jam in small portions;
- most suitable utensils for cooking - enameled or stainless steel dishes.
Preparing to make jam
The berries must be sorted out well, cleaned of sepals, dirt, possible worms, and only then proceed to the preparation of jam. Picking berries is best in dry weather.
Before making jam, jars must be sterilized. To do this, wash them with soda or dishwashing detergent, rinse well, put them open in the microwave for 1.5-2 minutes at full power.
One of my favorite ways to sterilize jars is to use the oven. My jars baking soda, rinse, then put them in a cold oven. We turn it on at 200 degrees and set it for 20-30 minutes. Then turn off the oven, keep the jars there for a little longer. We'll get it carefully. And turn upside down, put on a clean towel. Our jars are ready.
Simply rinse the lids and pour boiling water for a few minutes, carefully remove and dry.
I'm making raspberry jam different ways. If there is time, then according to all the rules, if there is no time, then more fast way. My dishes are also different. At the dacha with mommy, we always cook jam in a special enameled bowl (oh, how old is he!). But here you must always make sure that the jam does not burn, stir with a wooden spatula.
At home, I make jam in a stainless steel pot. And, of course, you also need to always make sure that the jam does not burn during cooking. I also mix everything with a wooden spatula. And now let's find out how to cook raspberry jam.
We cook raspberry jam for the winter according to all the rules
Here is the recipe for making raspberry jam with step by step photos.
We will need:
Raspberries - 1 kg
Sugar - 1 kg
How to cook
Pour the berries with sugar in a ratio of 1: 1, let it brew. It is better to pour in layers. A layer of berries, a layer of granulated sugar. Set aside overnight, covering the container with berries with parchment. Mommy and I usually leave the berries for at least 12 hours. Let the berries release juice.
In the morning, put the berries on a slow fire, constantly make sure that they do not burn. Cook on low heat for 30 minutes.
When cooking jam, foam is formed. We always take it off. Ah, how delicious it is. It seems to me that I would cook such jam just because of one chiffchaff!
After 12-24 hours, on a slow fire, we continue to cook the jam again. About another 20-30 minutes. We remove the foam again. By the very end of cooking, you can put a mint or rosemary leaf in a bowl of jam - this will give an incredible aroma!
How to cook raspberry jam so that it does not get candied? At the end of cooking, you can add a little citric acid. At the tip of a knife
How to check the readiness of jam
It should flow from a spoon in a thick stream. Or drip on a saucer, it should not spread.
Pour hot jam into jars. Close the lid. Our raspberry jam is ready. Let's leave it to cool down. Store in refrigerator or cellar.
How to make jam thicker
Raspberry jam and so it turns out rich, thick. But if you want an even richer density, you can buy Gelfix natural thickener in the store and add it to the jam according to the instructions. And the same thickener does not allow the jam to be candied.
Easier and faster classic recipe raspberry jam
We do everything, as in 1 recipe. The proportions of raspberries and sugar are 1:1. But the cooking process does not require so much time, faster.
Sprinkle raspberries with sugar. We leave for half an hour. Berries will give juice. We put on a small fire and constantly stir it gently. Cook like this for 20-30 minutes. The resulting foam can not be removed.
How long to cook raspberry jam
Cooking times may vary. If the berry is garden, large and dry, it will take about 1-1.5 hours. If the berry is small, not dry - 1 hour.
Readiness is determined by eye, the jam should stretch, and the sugar should completely melt.
Take a jar and, while the jam is still hot, carefully pour it. Close the jar with a lid. The jam is ready.
And here is a simple step-by-step recipe for raspberry jam for the winter "Five Minute". The proportions of berries and sugar are the same, 1:1. The name of the jam speaks for itself. After boiling, cook for only 5 minutes! Prepares quickly. A very convenient and easy way to cook jam for the winter.
How to cook
- Put a clean berry in a saucepan in small portions, sprinkling with sugar. Let the raspberries stand for a couple of hours to give them juice.
- Put the pan on a small fire and bring to a boil, stirring the berries with a wooden spoon.
- After boiling, cook for 5 minutes. Stir everything gently so that the berries do not wrinkle much and remain intact. Remove the foam.
- Pour hot jam into sterilized jars. When the jam has cooled, put the jars in a cool place.
Raspberry jam without cooking for the winter
One of my favorite recipe recipes is grated raspberries with sugar. It does not need to be cooked, which is also a huge plus in terms of usefulness. Grind raspberries with sugar (1: 1) with a wooden mortar. Pour into sterilized jars. Keep refrigerated.
No matter how much I try to grind raspberries in other ways (in a combine, meat grinder), there is nothing better for me than a wooden mortar. But it's hard, I agree.
I suggest watching another video recipe for making raspberry jam without cooking. cold way for the winter.
raspberry jam calories
Raspberry jam prepared in the above ways is very healthy, but quite high in calories due to the addition of a large amount of sugar. This product contains about 275 kcal per 100 grams.
Therefore, if you follow your figure, you need to use such jam strictly in limited quantities.
But there is another recipe that does not contain a single gram of sugar. This cooking method is perfect for people who control body weight.
This recipe only requires one ingredient - raspberries. For a liter jar, it will take about 5 kg of raspberries and it is cooked for quite a long time.
According to this recipe, jam is cooked on a steam bath. To prevent the jar from bursting, put a rag on the bottom of the pan. You can also use bamboo sticks for Japanese cuisine (break and put on the bottom of the pot).
- Pour berries into a jar, shake and crush a little. Put in a water bath.
- As soon as the first portion of the berries is boiled down, put the second one. The water from the raspberries evaporates, we slowly kill the raspberries. Cook until thick.
- Put the resulting jam on a small fire in the oven to evaporate any remaining moisture.
The resulting jam does not need to be stored in the refrigerator, but it is enough to eat it in a spoon a day. In such sweetness, a shock dose of vitamins and fat burners. In the summer, on such berries, you can perfectly lose weight, and in the winter to maintain the result.
A huge number of jam recipes can be collected if you borrow a little of them from each housewife. But one of them will be discussed separately. It is called a jam-healer, a natural antibiotic, a universal remedy for colds and flu in the cold season. Of course, we are talking about an amazing berry - raspberries. Juicy, fragrant, healthy, it brings great benefits even after canning. About how to cook jam step by step from it, we will tell the readers of the Popular Health website.
Easy raspberry jam recipe
It is impossible to refuse such a treat. Fragrant, bright, sweet delicacy in winter time years are used as a dessert for tea, pancakes, pancakes, ice cream and even cereals.
Cooking will not cause difficulties even for a novice cook. Us required:
1 kg of ripe raspberries;
- 1 kg sugar.
From this amount of products, approximately 900 grams of finished jam will be obtained.
First, prepare the dishes in which we will cook the jam. Since ancient times, preference has been given to copper basins, since the berries are heated evenly in them, and the temperature is maintained for a long time. If there is none, you can use the usual large enamel pan.
Now let's get to the berries. All raspberries need to be carefully sorted out, removing specimens that have already deteriorated or are not ripe. Carefully select the sepals and other debris. Now the raspberries need to be washed. We do this carefully, in a colander, because the berries are very tender and can quickly turn sour. We drain the water several times, it should become clean. We leave the raspberries in a colander so that all the liquid is glass. By the way, many summer residents do not wash the berries that are collected at their own dacha at all.
We shift the berries into a saucepan, add sugar there. The resulting mass is left for 7-8 hours until the juice stands out. As soon as it turned out so much that it covered all the raspberries, put the pan on the fire.
This is an easy recipe that won't take long. On low heat, bring our workpiece to a boil. As soon as the process starts, we extinguish the fire to a minimum and detect 30 minutes. This is how long our jam will be prepared. Do not move away from it, constantly stir with a wooden spoon or spatula. Iron spoons are not recommended, as they can cause oxidation and a change in the taste of the jam.
During the cooking process, foam will form, it must be carefully removed. This is the release of proteins and other residues from the berries; in the finished jam, this mass can cause fermentation and souring.
At the end of our cooking process, the mass will acquire a surprisingly beautiful, rich shade, become almost transparent and will emit an incomparable aroma.
In the meantime, you can start preparing the container. Choose jars small size, maximum - 0.5 liters. Containers must be free of cracks, chips, rusty spots. glass jars rinse thoroughly running water with soda, and then sent to be sterilized. The method of sterilization is entirely up to you. This can be an oven, microwave or steaming.
When the jam is cooked and the jars are prepared, we proceed to spin. Pour the whole mass into jars and quickly cork with metal lids. Turning them over, we put them in a dark, cool place for a day, so that the jam is completely cool. You can store it up to 3 years.
Raspberry jam "five minutes"
This recipe allows you to save more nutrients and vitamins in sweet berries. And all because the duration of heat treatment is reduced. For 1 kg of raspberries we take 1 kg of sugar. We fall asleep berries in an enameled container and leave for 5-6 hours.
The juice that is formed as a result of infusion must be carefully poured into another saucepan and brought to a boil over low heat. After boiling, immediately pour it back into a container with berries. Now we send everything together to the fire, let it boil and leave for another 5 minutes. Remove from heat, leave to cool completely.
The second time we put our pan with jam on the stove, bring it to a boil again and cook for another 5 minutes. Now you can pour into sterilized jars and order for the winter.
How to cook thick raspberry jam for the winter?
Recently, many have begun to add pectin to the blanks, as well as corn starch. These additives make the jam thicker. So it is more convenient to use it as a filling in pies and cakes.
Kit ingredients- for 1 kg of raspberries 1 kg of sugar. The cooking technology is standard: pour washed berries with sugar, leave for several hours and put to boil over low heat. Cook, stirring, for 20 minutes, after this time add 1 pack of pectin (special powder). After 10 minutes, turn off the gas and pour the jam into sterilized jars. It turns out viscous, thick, incredibly beautiful shade and amazing flavor. In winter, it will definitely remind you of a hot sunny summer and ripe juicy berries!
Raspberry jam is the most fragrant, delicious, and most importantly, the healthiest of all winter preparations. In our other articles, we have already written about what a useful and necessary raspberry really is. And since today, before the onset of cold weather, I want to keep a fragrant piece of summer in a sweet, delicious dessert, we will look at a step-by-step recipe with photos of how to cook raspberry jam and whether to cook it at all.
What do you need to make raspberry jam?
To make raspberry jam, we need:
- raspberries 1 kg.
- sugar about 800 g.
For the preparation and cooking of classic raspberry jam for the winter, ripe, intact berries are taken. We remove unripe fruits and sepals that have been entangled in the case. Raspberry - the berry is very tender and soft and does not like excessive sorting. If you picked the berries yourself, or know the place where it grew, you don’t even have to wash it, this will be even the best option.It happens that the berries are infected with the faces of the raspberry bug. If you notice small white worms, soak the raspberries in 10% saline. Dilute 1 tablespoon of salt in 1 liter of water. Pour over the berries and leave for half an hour. Collect the emerging larvae, rinse the berries to remove the remnants of the saline solution.
Be careful - it is not advisable to wash raspberries under running water, they are too tender for this and can be damaged, use a colander. After that, it is better to let the water drain. 
Pour raspberries into a cooking container, basin or saucepan and cover it with sugar and leave for an hour. In order to cook raspberry jam and so that it stands all winter, it is better to take enamelware or stainless steel. If you take aluminum, it will begin to oxidize under the action of natural acids. And such an addition to the jam will not add any benefit. When the berries have let the juice, put them on medium heat. 
Sterilization of jars
While it boils, we sterilize jars for raspberry jam in my opinion step by step recipe, dedicated to this process, but for now briefly.
Clean jars are sterilized without notches on the neck and cracks. Pour water into a small saucepan and bring to a boil. On a boiling pot, you can put a colander, and on top of the jar upside down. Sterilize jars with a volume of 0.5 liters. - 10 minutes, 1 liter. - 15 minutes. Don't forget the lids too. They can be sterilized, just like jars, only 5 minutes are enough for this.Jars can also be sterilized in the oven. Put clean jars on a baking sheet and put in a cold oven. Preheat the oven to 150ºС and fry the jars over low heat for 15 minutes.
Making raspberry jam
Cook raspberry jam over low heat. Gradually, foam (noise) will form on the mass, which must be removed with a spoon or slotted spoon. This sweet foam is delicious and fragrant.
You can enjoy it or collect it with pleasure, and then add it to porridge and even cook raspberry jelly from these leftovers, as in the photo, which we will soon teach you how to cook. But leaving the foam in the jam is not desirable, so that the air bubbles contained in it do not become a home for pathogenic bacteria.
When the jam boils, reduce the heat to a minimum. Raspberry is tender and there is no need to cook it for a long time. It is enough to boil on low heat for 10-15 minutes. Then it won't lose Pink colour, nor the fragrant smell of raspberries.You can give raspberry jam a richer, caramel flavor. To do this, boil it longer. Gradually, the jam will become thicker, darker a little and a caramel smell will appear. Just don't overdo it. Keep in mind that the jam will thicken as it cools.
Capping raspberries in jars. Where to store?
Ready jam is poured into dry, warm sterile jars. Close with dry sterilized lids. They twist and check the quality of the capping. Cool in air. Properly brewed raspberry jam can be stored even at room temperature.. A open banks It's best to keep it in the fridge though.
How to cook raspberry jam without sugar?
We have all been accustomed since childhood that "jam" is something sweet. But there are people who do not like to consume large amounts of sugars. For people who love the natural berry taste, there is also a recipe for canned raspberries without sugar.
To cook natural raspberries (raspberry jam without sugar), sort, carefully (if necessary) rinse. Let the berries dry out a bit. Pour into dry, sterilized jars. Cover with lids without twisting. Put the jars in a saucepan or other container of water that is convenient for you. Sterilize for 10 minutes. Then twist and check the quality of the capping.
How to make raw raspberry jam? "Vitamin"
I have already written about the benefits and rich vitamin content of raspberries. It is a natural aspirin and the first helper with colds and viral diseases. To use raspberries with maximum benefit, you need to try to keep all its rich composition intact.
Raw raspberry preservation, which is also called "Vitamin", is best suited for this.
To do this, take:
- raspberries 1 kg.
- sugar 1 kg.
Raw raspberry jam requires more sugar than regular raspberry jam. Because sugar is the only preservative used in this recipe.
Of course, it is better not to wash the berries for the vitamin in order to minimize the ingress of raw water. Sprinkle fresh ripe berries with sugar. Grind raspberries with sugar until smooth.
Such a “Vitamin” raw raspberry jam will help you fight diseases in winter and strengthen your immune system in the autumn-winter period., and dozens of other articles about healthy eating, self-development and much more.
