Tomato juice packaged benefits and harms. What is useful tomato juice. Contraindications for use

Cooking raspberry jam at home for the winter so that the berry remains whole is a whole science. It is known that the fruits of the shrub are incredibly tender, crumple in an instant. To make the berries swim appetizingly in a clear syrup, my recipes and secrets of making delicacies will help.

I think this is the most useful blank, which helps to cope deliciously with a cold. Carlson himself was treated with a treat and, if you remember, was pleased.

How to cook raspberry jam with whole berries

Our grandmothers, without further ado, put raspberries with sugar in a bowl and boiled for a long time, getting a thick sweet mass. I share the secrets of proper cooking, allowing you to keep the berries intact.

The main secret is to quickly boil raspberries in syrup, and there are several points that you need to know and follow.

• The ideal picking time is after the last rain, but when the berry has already dried out.
• After collecting, try not to pour the berries into another container unnecessarily.
• Don't wait too long - start cooking dessert right away.
• If the fruits are harvested on your site, you can skip the washing process. It is at this moment that the berries crumple, and it is incredibly difficult to preserve them. If you still need to wash, throw it into the basin, select the debris that has floated up, then carefully scoop out the berry with your palms.
• There is no way to make jam quickly, sprinkle raspberries with sugar and place in a cool place.
• The density of jam can be adjusted by the amount of sugar. Use less if you like a thin dessert, or add more if you want a thicker consistency. A few more tips can be found on another page of the site, there are also raspberries.

How to check the readiness of raspberry jam:

• Drop on a saucer and follow the movement of the drop. At the finished treat, it does not spread, but slowly spreads to the sides.

Raspberry jam - a classic recipe with whole berries

I offer a classic method of cooking, in which the main objective- keeping raspberries whole will be easily achieved.

Required:

• Berries - kilogram.
• Water - 3.5 cups.
• Sugar - 1.5 kg.

How to cook delicious jam:

1. If you have to wash the raspberries, be sure to dry them by spreading them in a thin layer on a towel or newspaper.
2. First step: boil the syrup by boiling water with sugar and stirring until the sweetness is completely dissolved.
3. Put the berries in a basin, pour boiling syrup over and leave for a couple of hours.
4. After the specified time, carefully pour the syrup into a separate bowl. Put on the stove and cook for 20 minutes. It will thicken, it will turn out almost ready. If you drop it on a saucer, it will not spread.
5. Throw raspberries into the syrup, cook for an additional 10 minutes over low heat. Let it boil strongly, remove the foam and turn off the fire.
6. Arrange dessert in jars cold. It is also desirable to store in a cooler place.

Five-minute raspberry with whole berries

The disadvantage of this method of cooking raspberry jam is that it is difficult to protect it from fermentation, since the cooking time is minimized. But vitamins will be fully preserved. To keep the dessert for the whole winter, we will cook it with citric acid, which is an excellent preservative. I advise you to sterilize the jars and store the workpiece in the cold.

Take:

• Raspberries - 2 kg.
• Water - 600 ml.
• Citric acid - 1/3 of a small spoon.
• Sugar - 1 kg.

Step by step cooking recipe:

1. The first step is to boil the syrup. Throw sand, citric acid into the water, put it on the stove and wait for it to boil.
2. Boil for 3-5 minutes and pour into a saucepan with raspberries. Pour slowly, carefully, trying not to damage the integrity of the berries.
3. Continue cooking for exactly 5 minutes. Quickly remove the foam and immediately pour the jam into jars.
4. The last step is to twist, cool and send to storage. No need to flip.

Cooking raspberries in three doses with lemon

If you cook raspberry jam in three steps, then you are guaranteed to keep the workpiece for the whole winter. This technology fast food allows you to leave the berries whole, which is our goal, since they do not have time to boil soft.

• Sugar - kilogram.
• Berries - kilogram.
• Lemon - ½ part.

Raspberry Jam Recipe:

1. Sprinkle a clean berry with sugar. Squeeze out lemon juice and pour into a saucepan.
2. Stop insisting. After 2-3 hours, you can start cooking.
3. On minimum heat, start warming up the mass. If signs of boiling appear, remove the container from the heat. Don't let it boil. Remove the foam and forget about the jam for a while - let it cool down.
4. Put the cooled dessert back on the boil. Bring to a boil and cool again.
5. I recommend to carry out the third cooking, then the jam will turn out to be quite thick, and the raspberries will remain whole. But in the third approach, the dessert should boil.
6. Boil it for no more than 5 minutes and immediately distribute it among the banks. Screw under the iron lid, cool and put in the cold.

Yellow raspberry jam with whole berries

When cooking a yellow raspberry billet, there are some nuances, since it is sweeter than usual. Due to the abundance of seeds in the berry, it is recommended to cook jams from it - when crushed in a sieve, the seeds are removed. We will cook delicious jam correctly, following the recommendations of experienced housewives. As a result, in whole berries, the grains will not be noticeable.

You will need:

• Yellow raspberries - kilogram.
• Sugar - kilogram.

1. Transfer clean berries in small portions to a basin, sprinkled with sand. This will keep the raspberries from crushing.
2. Leave for 5-6 hours, and preferably at night in a cool place.
3. Put the berry that had time to cook. Heat slowly over low heat.
4. After boiling, without turning off, carefully fish out the berries with a slotted spoon.
5. Check the sugar in the syrup, if it has not had time to completely dissolve, stir and complete the process.
6. Leave the syrup to boil. When it thickens well, send raspberries back into it.
7. It remains to give the dessert a strong boil, remove the unnecessary foam and distribute it among the jars.
8. Jam sealed in sterile jars can be stored in the pantry for no more than a year. In the cold, the dessert will last up to 3 years.

There are never many recipes, so keep one more - a video with a step-by-step story of making delicious raspberry jam with whole berry. Good luck with your preparations.

At all times, raspberry jam has been a popular delicacy in Rus'.

Many people believe that homemade raspberry jam is a tasty and, most importantly, healthy alternative to unhealthy store-bought sweets. They are right, because raspberries are a storehouse of useful trace elements! We wrote more about the benefits of raspberries.

Raspberry jam can become a full-fledged dessert for tea. In addition, raspberry jam makes a delicious filling for a sweet pie.

Raspberry jam “Five minutes”

According to this recipe, raspberry jam should be cooked for no more than 5 minutes. This method of preparation will preserve the bioactivity of most of the vitamins and minerals.

Cooking time - 5 minutes.

Ingredients:

• raspberries - 2 kg;
• sugar - 1.5 kg;

Cooking:

1. Sort the berries carefully. Select all dry leaves that come across. Then gently rinse the raspberries with cool water.
2. Place the berries in a saucepan in which you are going to make jam, and crush them.
3. Add sugar to the raspberries, cover the pan with a towel and let stand for 40 minutes.
4. Then place the saucepan with the raspberries over medium heat. Stir constantly and remove foam.
5. When the sugar dissolves, the jam will boil. It should boil for 5 minutes. Then turn off the fire.
6. Pour the resulting jam into jars, roll up and put in a cool place - this way it will be stored longer.

This recipe is suitable for those who follow the figure, play sports or do not like too sweet food. Raspberry jam without sugar is indicated for type 1 and type 2 diabetes. Eat for health!

Cooking time - 30 minutes.

Ingredients:

• raspberries - 1 kg;
• water - 500 gr.

Cooking:

1. Sterilize jars. This is necessary because there is no preservative - sugar.
2. Place the raspberries in an enamel pot, pour in water and simmer for 10-15 minutes.
3. Roll the jam into jars. A delicious delicacy without harm to the figure is ready!

Whole berry raspberry jam

Raspberry jam from whole berries will look beautiful even on festive table. In addition, it is jam from whole berries that is the most delicious! It is important to wash and boil the berries gently to keep their shape.

Cooking time - 1 hour.

Ingredients:

• raspberries - 2 kg;
• sugar - 1 kg 200 gr;
• water - 800 gr.

Cooking:

1. Rinse raspberries carefully, in small parts, with cold water.
2. Place the berries in a bowl in an aluminum bowl with a wide bottom. Pour sugar into it and leave for 30 minutes.
3. Place a basin with berries on a slow fire. Stir the jam gently from time to time and remove the foam that forms. Boil 15 minutes.
4. Serve the jam in a beautiful vase as an independent dessert.

This method of making raspberry jam is valuable in that it prevents the destruction of useful trace elements, which occurs during long heat treatment. Among them are coumarins - substances that can normalize blood clotting; anthocyanins - substances that strengthen blood vessels and capillaries.

Cooking time - 1.5 hours.

Ingredients:

• raspberries - 1 kg;
• sugar - 750 gr;
• lemon juice - 1 tbsp. l.

Cooking:

1. Sterilize jam jars. Wait for cooling.
2. Wash the raspberries thoroughly and sprinkle with sugar. Add lemon juice and leave for 1 hour.
3. The sugar should dissolve in the berries. To do this, crush the raspberries well.
4. Pour the finished mass into jars. Store raspberry jam in the refrigerator.

If you want to cook delicious raspberry jam and at the same time spend less time cooking, you can use a slow cooker. There is no need to stir the jam and monitor the homogeneity - the slow cooker will do everything for you.

Cooking time - 2 hours.

Ingredients:

• raspberries - 600 gr;
• sugar - 450 gr.

Cooking:

1. Rinse raspberries before cooking in cool water, put in a colander.
2. Place raspberries in a bowl and sprinkle with sugar. Leave to soak for 1.5 hours.
3. Place candied berries in a slow cooker. If the multicooker does not have the “Jam” mode, then select the “Steamed” or “Cooking” mode.
4. Boil the jam in a slow cooker for 20 minutes.
5. Pour the finished treat into jars and immediately roll up. Store in a cool place.

Step-by-step recipes for fragrant raspberry jam for the winter boiled, raw, with whole berries

2018-07-26 Marina Vykhodtseva

Grade
prescription

6217

Time
(min)

servings
(people)

In 100 grams of the finished dish

0 gr.

0 gr.

carbohydrates

50 gr.

200 kcal.

Option 1: The classic recipe for raspberry jam for the winter

Raspberry jam is not only delicious, but also very healthy. It is it, along with honey, that is included in the list of the most popular folk remedies for the treatment of colds. If the jam is prepared correctly, then it will stand without problems for a whole year and even more, at any time it will come to the rescue, help to cope with an illness, or simply please with taste and cheer up.

Ingredients

• 1 kg of sugar;
• 1.2 kg of raspberries.

How to make classic raspberry jam

For classic jam, you can use crumpled raspberries, small or large, overripe, but not rotten, we take fresh berries. First of all, they need to be sorted out and washed. Since raspberries are very tender, pour into a sieve or colander not a thick layer and irrigate from the shower. Soaking the berries is not recommended.

Pour clean berries into a saucepan or other dish in which we will cook. Top with sugar. Do not mix, cover and leave for at least six hours. You can stand raspberries overnight, then they will give a lot of juice.

We put the berries, which have already released a lot of juice, on the stove and begin to heat. Gradually the remaining sand will dissolve. When boiling raspberry jam, foam will begin to form. We are not in a hurry, we wait a few minutes, let it gather, then we clean it.

Raspberry jam according to the classic recipe is prepared from 15 to 30 minutes. It is important that it does not burn. It is also not recommended to cook over high heat, let the mass boil slowly.

Since raspberries are harvested for the winter, we sterilize the jars. If this is done over steam, let the droplets dry, after which we lay out the jam, roll it up.

For cooking raspberry jam, it is very important to choose the right dishes. This is by no means an aluminum basin. The acid of the berries has a destructive effect on the oxide film, the substances will pass into the workpiece. Jam with aluminum is tasteless and harmful. It is better to give preference to dishes with modern coatings, stainless steel or enameled pots.

Option 2: A quick recipe for raspberry jam for the winter "Five Minute"

Five-minutes are called types of jam that do not undergo prolonged heat treatment. But the berries still need to stand a little with sugar, and preferably all night, so that the juice appears.

Ingredients

• 1 kg of raspberries;
• 1 kg of sugar.

How to quickly cook raspberry jam for the winter

Raspberries and sugar for five minutes are always taken in the same proportions. If you get 1.3 kg of berries or 2 kg, then just add the same amount of sand. Let the juice stand out for a few hours.

We put the raspberries with the liquid that has formed in the saucepan, boil. Just as in the classic recipe, we collect all the foam, but boil for exactly five minutes.

It remains only to pour the jam into jars. By the way, if there is a cold place for storage, then you can simply put on a tight nylon cover. If you plan to put the jam simply in the pantry or in the kitchen cabinet, then it is better to roll it up with a key. In any case, we take jars clean, dry, it is advisable to process them in advance.

You can try to cook raspberries with sugar right away, without waiting for the juice to appear, but then first you need to mash the berries a little, then slowly heat them up so that the sand dissolves, only then add fire.

Option 3: Raspberry jam for the winter with syrup

This winter jam option is ideal for dense berries. Thanks to syrup and special technology, we get a fragrant and fragrant delicacy with whole raspberries. In addition to the main ingredients and equipment, you will need either a slotted spoon or a small colander to remove the syrup.

Ingredients

• 1 kg of raspberries;
• 1 kg of sugar;
• 200 ml of water;
• 0.3 tsp citric acid.

How to cook

We prepare syrup with citric acid and sugar. We mix it all in a saucepan, heat it up and dissolve it. After boiling, boil for three minutes. We put the dried berries in a saucepan and pour hot syrup over it. Again, do this carefully so as not to crush the raspberries.

Now all this needs to be covered and left to cool, let the berries soak. In turn, they will release flavor and color into the syrup, there will be much more liquid.

Carefully pour the syrup into the pan, you can catch the raspberries with a slotted spoon or use a colander. Boil for 15 minutes, check its density, you can try, if desired, we introduce more citric acid, you can replace it with citrus juice.

We return the berries to the syrup, boil together for about five minutes, and immediately send them to sterile jars. We try to evenly distribute the raspberries so that the same amount is obtained everywhere.

In order not to crush whole raspberries, it is advisable not to pour them unnecessarily into other dishes, collect them without garbage, immediately start making jam.

Option 4: Raw raspberry jam for the winter

No cooked treat can match the flavor and aroma of raw raspberry jam. It can be cooked with bones or ground, but it is important to keep it as clean as possible. Any accidental mote can lead to damage to the workpiece, all efforts will be in vain. We also carefully observe the proportions. We do not reduce the amount of sugar.

Ingredients

• 1 kg of raspberries;
• 1.5 kg of sugar.

Step by step recipe

We put clean, but dry raspberries in a saucepan, add all the sugar at once and grind, you can mash with a pestle. Cover, leave for four hours.

Stir again and crush the raspberries. Cover, let stand for a couple more hours. Stir again and do this until all the sand has dissolved. If the grains remain, then the jam can be sugared. Lemon juice can prevent this, but it's best to let the sugar melt.

We lay out the raw jam in clean jars, put on nylon lids, send it to the refrigerator for storage. At high temperatures raw jam will not stand until winter.

If the sand does not want to dissolve in the raspberries, then you can heat the mass a little. Just put on a small fire, stir constantly and in no case bring to a hot state. Turn off as soon as the jam becomes warm, stir, if the grains still remain, then you can repeat the procedure.

Option 5: Thick raspberry jam for the winter

The technology of repeated boiling is familiar to many housewives. This method allows you to get a very fragrant, rich jam, but not always a thick delicacy. In fact great importance has the addition of granulated sugar. You do not need to pour out the entire norm at once, it is better to introduce this ingredient in several doses. Here is an option with lemon, but raspberry jam will also work great without it.

Ingredients

• 5 kg of raspberries;
• 5 kg of sugar;
• 0.5 lemon.

How to cook

To make the jam thick, you need to take dry berries. Either we do not wash them (if the raspberries are collected on our site), or we do it quickly, carefully, then dry thoroughly. We throw it into a saucepan or into a basin, pour 2.5 kg of sugar. Leave for three hours, maybe a little more.

We turn on the stove, put a basin with jam and let the raspberries boil well. After removing all the foam, boil for several minutes and turn it off. Here it is important not to cover with a lid so that condensation does not collect on it. You can throw on a towel or napkin that will protect from dust, accidental litter or insects. Leave the raspberries for six hours.

Add the rest of the sugar to the jam. You can divide the sand into three times, enter it in three doses, but the raspberries are juicy, this is enough. Put it on the stove again, squeeze the lemon. If the foam appears again, then also remove. After boiling, stir quickly and turn off the stove.

We lay out the raspberry jam in jars, close and put away for the winter in a cool place. It is best to keep it away from light to preserve the vitamins as much as possible.

How to check the readiness of raspberry jam? You need to drop a little syrup on a cold plate and watch. A drop is not one at once and quickly spread. If the jam slowly spreads in different directions, then it is ready.

Option 6. A simple recipe for raspberry jam for the winter

One of the most basic preparations for the winter is raspberry jam, as it has many useful vitamins and properties that are great for fighting colds in the cold season. In addition, it is very tasty, fragrant. Classic recipe it is simple, for cooking you only need fresh raspberries and sugar.

Ingredients:

• raspberries - 3 kg;
• sugar sand - 2.5 kg.

Step by step recipe

Rinse the berries in a colander under running water, then put them on a paper towel and leave to dry for half an hour.

Put some raspberries in an enameled saucepan, sprinkle lightly with sugar, put raspberries again and again sugar, and so on until all the berries and sugar are gone.

Cover the container with all the contents with a clean cloth, set aside for seven to eight hours.

Place the bowl of raspberries and sugar on the slowest burner of the stove and cook, stirring constantly, removing foam as it appears.

When the jam boils, cook for a quarter of an hour and turn off the heat.

Dry the sterilized jars on a clean cloth and fill them with slightly cooled jam.

After complete cooling, send the finished treat to the basement for storage.

If you have suburban area there are no raspberries, and to prepare the blank you buy berries in the markets, be sure to look at the berries on appearance so that they are not damaged, whole, of a pronounced red color, then you can not even rinse them before cooking.

Option 7. Another quick recipe for raspberry jam for the winter

In the following recipe, jam is prepared without cooking. The berries are simply sorted out, rinsed, crushed with sugar, allowed to stand for a while so that the sugar crystals dissolve and rolled into sterile jars. The advantage of this recipe is that the jam does not lose its natural flavor at all, and it can be used not only for ordinary tea drinking, but also for making various desserts, such as pudding, soufflé, pies. Its only drawback is that it can only be stored in a refrigerator or a cold cellar.

Ingredients:

• 2.5 kg of raspberries;
• three kg of sugar.

How to make raspberry jam for the winter

Spread the prepared fruits in small portions in a colander and scald with hot water.

Transfer to a large enameled container, combine with granulated sugar and knead well to a puree state, you can use a hand blender for this.

Covering the crushed berry with a towel, let stand for half an hour to completely dissolve the sugar crystals.

Sterilize half-liter jars, let dry on a clean cloth, sterilize the lids in a separate container.

Having filled the jars with jam to the very neck, roll up the lids.

We store in the refrigerator.

For more reliable storage, jam jars can be sterilized for several minutes.

Option 8. Thick raspberry jam for the winter

A slightly different cooking option, here the berries are first partially sprinkled with sand, insisted for a while, then boiled a little and pour in the remaining sugar. It is thanks to this that a tasty delicacy turns out to be a thick, stretchy consistency, similar to jelly.

Ingredients:

• fresh raspberries - 3 kg;
• sugar - 3 kg.

Step by step recipe

Put the prepared berries in a wide container, add half of the granulated sugar, set aside for 12 hours.

Remove the foam if necessary and stir, cook for ten minutes.

Turn off the stove, pour in the second kilogram of sand, stir vigorously.

After sterilizing and drying the jars, fill them with jam and roll up with sterile lids.

After cooling under a thick cloth, send to the basement until winter.

If you do not like the small raspberry seeds present in the jam, just cool it down a little after cooking and rub it through a sieve.

Option 9. Raspberry jam for the winter with blackcurrant

The combination of raspberry and black currant makes the jam even more healthy and aromatic. Currant slightly interrupts the sweetness of raspberries, making the delicacy refreshing in summer.

Ingredients:

• raspberries - 2 kg;
• 2 kg of black currant;
• sugar - 2 kg.

How to cook

After going through the berries, remove the dry cuttings from the currant. Rinse, dry.

After filling the raspberries with half of the prepared sugar, cook on a small flame for 6 minutes, reduce the fire to a minimum and cook the same amount.

After cooling the raspberries, add the remaining sugar, stir well, boil a little more on the same fire.

Let cool again.

Send again to a small fire, put black currants, boil for 14 minutes.

Arrange in jars, tighten the lids with a seaming machine.

After cooling under a fur coat, store in the basement until winter.

For faster cooking, all the berries can be immediately mixed with sugar, then the cooking time should be increased to 25-30 minutes.

Option 10. Raspberry jam for the winter "Five Minute"

And this is the most the best option, since the berries are not boiled here for a long time, due to which they do not deform much, remain beautiful and appetizing, the jam itself acquires a thick consistency.

Ingredients:

• raspberries - 3.5 kg;
• granulated sugar - 3.5 kg.

Step by step recipe

Cover the prepared berry with sugar and set aside for 6 hours.

Boil the mixture after boiling for five minutes, removing the foam and stirring often.

Arrange in sterilized jars, close with simple lids.

After cooling, transfer to the basement for storage.

If you do not have a basement for storage, it is better to roll up such a jam with metal lids and store it in a regular pantry at room temperature.

Option 11. Raspberry jam for the winter with gelatin

An interesting and sophisticated version of raspberry jam. Fans of various jams and jelly desserts will especially like it. The density of the jam allows it to be used not only as a dessert for tea, but also as a fragrant filling for various flour products.

Ingredients:

• raspberries - 2 kg;
• sugar - 2 kg;
• filtered water - 360 ml;
• citric acid - 25 g;
• gelatin - 6 g.

How to cook

Pour gelatin into a small mug and, filling it with slightly warmed water, leave to swell for 16 minutes.

After sterilizing the half-liter jars, put them on a soft cloth to dry.

Put the prepared raspberries in a deep enameled container, add sugar, pour in some water, mix, put on a small fire, cook for half an hour.

Add citric acid and swollen gelatin, let it boil for another quarter of an hour over low heat.

Arranged in dried jars and cooled, send to the cellar.

Instead of citric acid, you can take a few drops of freshly squeezed lemon juice.

Option 12. Raspberry jam for the winter with syrup

And if you have collected not quite ripe raspberries, with a dense structure, use this version of raspberry jam for the winter. It is thanks to the syrup and the unusual method of preparation that an incredibly tasty, fragrant and very appetizing delicacy for the winter is obtained.

Ingredients:

• a little more than three kilograms of raspberries;
• 3,200 kg of sugar;
• 460 ml of water;
• citric acid - 55 g.

Step by step recipe

Wash fruits gently under running water.

Leave on paper towel for 15 minutes to dry.

Pour water into a separate small saucepan, dissolving citric acid and sugar in it, heat on a small burner of the stove for about 3 minutes.

Immerse the dried berries in the syrup, stirring slowly, close the lid and leave for 15 minutes so that all the berries are saturated with syrup.

Carefully free the fruits from the syrup, armed with a slotted spoon or colander.

Boil the berries over medium heat for 20 minutes.

Pour the syrup into the boiled berries, let it boil for a few more minutes and immediately pour into a sterile container, close the lids.

When boiling berries without syrup, take a sample, add more citric acid to taste.

What could be tastier than raspberry jam? Its aroma warms, and the beneficial substances that are preserved in the jam, despite the long cooking, help with colds. Raspberry jam has amazing properties: it can act on the body, like aspirin, lowering the temperature, relieving headaches and thinning the blood, and at the same time it has no contraindications. The perfect medicine and delicious treat.

Collecting and preparing raspberries is a laborious task, because this berry is so tender! Raspberries are best harvested in dry weather. If the raspberries are to be transported, then pick the berries along with the stalk, and sort them out before cooking the jam. It is best to collect raspberries in wide low containers, laying the berries in 2-3 layers, otherwise they will be crushed and lose valuable juice. Before cooking, it is better not to wash the raspberries, as the berries take on water, and the jam becomes liquid. If the raspberries are infected with fruit fly larvae, then soak them in salted water (20 g of salt per 980 ml of water), remove the worms and rinse the berries under running cold water.

The very best healing properties has fresh raspberries and blanks without cooking (or minimal heating).

Raspberry natural. Place the prepared berries in sterilized, cooled jars, shaking often to make them fit tighter. Cover the jars with sterilized lids and place in a container with water heated to 45-50 ° C. Sterilize from the moment of boiling 0.5-liter - 10 minutes, 1-liter - 15 minutes. Roll up, turn over and chill.

Raspberries in own juice. It is prepared in the same way as in the previous recipe, only the berries placed in jars are poured with raspberry juice, heated to 45-50 ° C. cover the jars with lids and put on sterilization. Sterilize from the moment of boiling 0.5-liter - 10 minutes, 1-liter - 15 minutes. Roll up, turn over and chill.

"Raw jam" from raspberries

Ingredients:
1 kg raspberries,
1-2 kg of sugar.

Cooking:
Sort the raspberries and put them in a bowl. Never wash raspberries for "raw jam"! Pour in sugar, its amount depends on the storage time - the longer the jam is stored, the more sugar is needed. Grind the berries with sugar with a wooden crusher. The longer the berries are ground, the more uniform the jam is and the less it will delaminate during storage. It is advisable not to use a blender or meat grinder. Arrange the finished jam in sterilized jars, not reaching the neck of 1.5-2 cm. Pour sugar about 1 cm thick over the jam. The sugar will harden and turn into a crust that will protect the jam from spoilage. Seal with plastic lids or tie with parchment paper. Store in refrigerator.

Raspberries mashed with sugar

Ingredients:
1 kg raspberries,
150-200 ml of water,
300 g sugar.

Cooking:
Soak the raspberries in salted water (20 g of salt per 980 ml of water), remove the floating larvae, drain the water, and gently rinse the berries from the brine. Put the raspberries in an enamel basin, add water and heat over low heat until boiling. Boil for 3-4 minutes and, without cooling, wipe through a sieve. Add sugar to the grated mass, mix, heat up to 80 ° C and pack in sterilized jars. Put on sterilization: 0.5-liter jars - 16 minutes, 1-liter - 20 minutes from the moment of boiling. Roll up.

Raspberries mashed in syrup

Ingredients:
1 kg raspberries,
1200 g sugar
300 g of water.

Cooking:
Rub dry raspberries through a colander with a wooden spoon. Prepare syrup: dissolve sugar in water and boil for 5-7 minutes, then filter through 3-4 layers of gauze, bring to a boil again and combine with raspberries. Stir and, without cooling, package in heated sterilized jars to the top. Cover the jars with circles of parchment paper soaked in alcohol and close with boiled lids. Cool without turning.

Five-minute jam No. 1

Ingredients:
1 kg of berries
1 kg of sugar.

Cooking:
Pour the prepared raspberries with sugar and leave for 4-5 hours. Drain the juice that stands out and boil it for 10 minutes. Dip the berries into the resulting syrup, bring to a boil, reduce the heat and boil for 5 minutes. Pour the jam into jars and roll up.

Five-minute jam No. 2

Ingredients:
1 kg of berries
500 g sugar.

Cooking:
Pour the berries in a basin with sugar and leave for 3-4 hours until the juice appears. Put the basin on low heat and cook from the moment of boiling for 5-7 minutes, stirring gently. Pour into heated sterilized jars to the top, roll up, turn over, wrap and cool.

Raspberry jam (boiled for 15 minutes)

Ingredients:
1 kg raspberries,
1.5 kg of sugar.

Cooking:
Sprinkle raspberries with sugar and refrigerate overnight. The next morning, put the basin on the fire, bring to a boil and reduce the heat. Boil for 15 minutes. Arrange in sterilized jars and roll up.

Raspberry jam №1

Ingredients:
1 l raspberries,
1 liter of sugar.

Cooking:
Pour raspberries in glasses into a basin, sprinkling with sugar: a glass of berries, a glass of sugar. Leave for 2-3 hours. Then put on a slow fire for 40 minutes, until the juice from the berries soaks all the sugar. Increase the heat to medium, bring to a boil, stirring constantly, until all the sugar has dissolved. As soon as all the sugar has dissolved, pour into sterilized jars, roll up and cool.

Raspberry jam №2

Ingredients:
1 kg raspberries,
2 kg sugar
2 tsp citric acid,
4 stack water.

Cooking:
Pour water into a bowl, add sugar and berries. Put on low heat and cook the jam until cooked in one go. During cooking, periodically remove the bowl from the heat and stir the jam. Before the end of cooking, add citric acid. Roll up.

Raspberry jam №3

Ingredients:
1 kg raspberries,
1.45 kg of sugar.

Cooking:
Sprinkle the berries with sugar and leave for 8 hours. Put the basin on low heat and heat until the sugar dissolves. After that, increase the heat and cook until tender for a minimum time - this way you keep the bright color of the raspberries. Arrange in banks, roll up, turn over and cool.

Raspberry jam №4

Ingredients:
1 kg raspberries,
800 ml of water
1.5 kg of sugar.

Cooking:
Prepare a syrup of water and sugar, pour over the berries and leave for 3-4 hours. Then pour the syrup into another bowl, boil for 5-7 minutes and pour over the raspberries again. Put the container with the berries on a slow fire and cook until tender. Pour into jars, roll up, turn over and cool.

Raspberry jam №5

Ingredients:
1 kg raspberries,
500 ml of water
1.5 kg of sugar.

Cooking:
Pour the raspberries with pre-cooked syrup, bring to a boil and boil for 5 minutes. Let cool to room temperature. Return to heat and boil for 8-10 minutes, remove from heat and cool for 10-15 minutes. Then put it on the fire again and cook the jam until tender. Pour hot into sterilized jars, roll up.

Raspberry jam №6

Ingredients:
1 kg raspberries,
1 kg of sugar
150 ml of water.

Cooking:
Pour the prepared berries with half the norm of sugar and leave for 5-6 hours. Drain the juice that stands out, add water and the remaining sugar and boil the syrup. Pour the berries with boiling syrup and cook until tender. Pour, not cooling, into sterilized jars, roll up, turn over and cool.

Raspberry jam №7

Ingredients:
12 stack. Sahara,
11 stack. raspberries,
1 stack water.

Cooking:
Rinse the berries gently in water and let it drain. From half the norm of sugar and 1 stack. water, boil the syrup until a drop of syrup on a plate does not spread. Add raspberries, bring to a boil, reduce heat and simmer for 15 minutes. Remove from heat and add remaining sugar. Stir the sugar with a wooden spoon until it is completely dissolved and pour into hot sterilized jars. Roll up, turn over and chill. This jam is like jelly.

Raspberry jam in the microwave

Ingredients:
1 kg raspberries,
1 kg sugar
1 stack water,
3-4 g of citric acid.

Cooking:
Mix water with sugar and put in the microwave at full power for 5-15 minutes (depending on power). Stir the syrup every 3 minutes. Put the berries and citric acid into the hot syrup, mix and set at full power for 8-20 minutes. during this time, stir the jam 3-5 times. Arrange the finished jam in sterilized jars and roll up. Turn over, wrap, cool.

Raspberry jam №1

Ingredients:
1 kg raspberries,
1 kg of sugar
430 ml of water.

Cooking:
Boil sugar syrup from water and sugar until a drop of syrup does not spread on a plate. Put the berries in the boiling syrup and boil until tender. Arrange in sterilized jars and roll up. Turn over and cool.

Raspberry jam №2

Ingredients:
1 kg raspberries,
1 kg of sugar.

Cooking:
Sprinkle raspberries with half the norm of sugar and leave for 4-6 hours. Drain the juice that stands out, add the remaining sugar and boil the syrup for 5 minutes. Put the berries in the boiling syrup and boil until fully cooked. Arrange hot in sterilized jars, cover with lids and place in water heated to 70-75 ° C for sterilization. Sterilize after boiling 0.5-liter - 10 minutes, 1-liter - 15 minutes. Roll up, turn over and chill.

Raspberry marmalade

Ingredients:
1 kg raspberries,
2 stack Sahara.

Cooking:
Put the raspberries in a bowl and put on low heat. Heat until they release juice. Rub the hot mass through a sieve, mix with sugar and boil over high heat, stirring constantly, until thickened. Arrange hot in sterilized jars, roll up.

Raspberry jam

Ingredients:
5 kg raspberries,
3 kg sugar
1 stack water.

Cooking:
Combine the prepared raspberries with sugar and water and cook over low heat. Cook until tender, stirring. The jam will have a dark color, as the seeds turn brown during cooking. To avoid browning, the berries should be crushed with a wooden pestle before cooking and rubbed through a sieve to remove the seeds.

Good luck preparing!

Larisa Shuftaykina

We will not go into lengthy details of the enormous usefulness of raspberries, both in the form of eaten fresh berries, and in dried form (in tea, in compotes), and in the form of a canned product for the winter. These are the recipes for making raspberry jam to choose from, we would like to offer our many readers.

Preparing berries for making jam

We sort out the berries of fresh raspberries from the leaves, remove unripe and overripe berries from the total amount, and also remove the stalks with leaves from the berries.

We put the raspberries in a colander with large holes so that the water quickly drains from it if necessary. BUT! Do not wash raspberries under running water. This is not a strong plum with apricots. The berry is tender. Therefore, we pour water into the basin and gently immerse a colander with berries into it. We also carefully lift it, let the water drain and transfer it (also very carefully) to the basin in which we will harvest.

If raspberries are infected with white small worms (raspberry bug larvae), the berries should be treated with saline. To prepare it, dissolve 10 grams of salt in a liter of water. We place the berries for 5-10 minutes in this solution, and remove the emerging larvae with a slotted spoon. Then the raspberries need to be washed twice in the above way (with a colander) in running water. Little advice- if you are completely confident in your berry and its quality, but such raspberries can not be washed, but simply carefully sorted out.

How to make raspberry jam

Two ways to prepare raspberry jam, in which the vitamins of this berry remain the most preserved. This:

Five-minute jam. The amount of sugar and berries for such jam is used in a ratio of 1:1. That is, for every kilogram of berries you will need a kilo of raspberries. We fall asleep berries with sugar in a basin for five hours. We drain the juice that has stood out from them during this time. Boil the juice for ten minutes. We immerse the berries in it (now it is already syrup), bring them to a boil and boil for only five minutes. On low fire! Jam is called so because it should not be boiled longer. Cool the jam, pour into sterile jars, cork.
Jam "Live Raspberry". For this method, do not wash raspberries at all! We just sort through. For a kilo of raspberries, you need one and a half kilograms of sugar. Mix the raspberries with sugar with a wooden crush until smooth and the sugar is completely dissolved. We lay out the jam in sterile jars, pour a layer of sugar on top, close with paper and lids and put in the refrigerator! In it, such a “live jam” is stored very well all winter.