Packaged tomato juice benefits and harms. Why is tomato juice useful? Contraindications to use

To cook raspberry jam at home for the winter so that the berry remains intact is a whole science. It is known that the fruits of the bush are incredibly tender, crumple in an instant. To make berries float appetizingly in a transparent syrup, my recipes and secrets of making a treat will help.

I think this is the most useful preparation for helping to cope with a cold in a tasty way. Carlson himself was treated with a delicacy and, if you remember, was pleased.

How to make raspberry jam with whole berries

Our grandmothers, without further ado, put raspberries with sugar in a bowl and cooked for a long time, getting a thick sweet mass. I am sharing 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 to know and observe.

• The ideal harvest 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 long - start cooking the dessert right away.
• If the fruits are harvested in your area, 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 garbage that has floated up, then carefully scoop the berry out with your palms.
• There is no way to make the jam quickly, sprinkle the raspberries with sugar and place in a cool place.
• The thickness of the jam can be adjusted by the amount of sugar. Add less if you like a runny dessert, or add overweight if you want a thick consistency. A few more tips can be found on another page of the site, in the same place and raspberries.

How to check readiness raspberry jam:

• Place a drop on a saucer and follow the movement of the drop. In the finished delicacy, it does not spread, but slowly spreads to the sides.

Raspberry jam - a classic recipe with whole berries

I propose a classic method of cooking, in which the main goal - to keep the raspberries whole, will be easily achieved.

Required:

• Berries - a kilogram.
• Water - 3.5 cups.
• Granulated 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 and sugar and stirring until the sweetness is completely dissolved.
3. Fold the berries in a basin, pour in boiling syrup and leave for a couple of hours.
4. After the set time, carefully drain the syrup into a separate bowl. Place 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, simmer for an additional 10 minutes over low heat. Let it simmer, remove the froth and turn off the heat.
6. Put dessert in jars cold. It is also desirable to store in a cooler place.

Raspberry Five-Minute 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 keep the workpiece cold.

Take:

• Raspberries - 2 kg.
• Water - 600 ml.
• Citric acid - 1/3 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 on the stove and wait for it to boil.
2. Cook for 3-5 minutes and pour into a saucepan with raspberries. Pour slowly, carefully, taking care not to damage the integrity of the berries.
3. Continue cooking for exactly 5 minutes. Remove the froth quickly and pour the jam into the jars instantly.
4. The last step is to twist, refrigerate and store. You do not need to turn it over.

Cooking raspberries in three doses with lemon

If you cook raspberry jam in three steps, you will be guaranteed to keep the preparation for the whole winter. This fast cooking technology allows you to leave the berries intact, which is our goal, since they do not have time to boil.

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

Raspberry jam recipe:

1. Sprinkle sugar over a clean berry. Squeeze out lemon juice and pour into a saucepan.
2. Leave aside to insist. After 2-3 hours, you can start cooking.
3. On minimal heat, start heating the mass. If signs of boiling appear, remove the container from the heat. Do not let it boil. Remove the foam and forget about the jam for a while - let it cool down.
4. Put the cooled dessert to cook again. Bring to a simmer and refrigerate again.
5. I recommend doing the third cooking, then the jam will be thick enough, and the raspberries will remain intact. But in the third approach, the dessert should boil.
6. Cook it for no more than 5 minutes and immediately distribute it among the jars. Screw it under the iron lid, cool and place in the cold.

Yellow raspberry jam with whole berries

When cooking billets from yellow raspberries, 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 grinding in a sieve, the bones 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 raspberry - kilogram.
• Granulated sugar - a kilogram.

1. Transfer the clean berries in small portions to a bowl, sprinkle with sand. This will prevent the raspberries from crushing.
2. Leave it for 5-6 hours, or better overnight in a cool place.
3. Put the berry in time to boil. Heat slowly over low heat.
4. After boiling, without turning off, carefully catch the berries with a slotted spoon.
5. Check the sugar in the syrup, if you did not have time to completely dissolve, stir and complete the process.
6. Leave the syrup to simmer. When it thickens well, send the raspberries back into it.
7. It remains to give the dessert a strong boil, remove unnecessary foam and distribute to the jars.
8. Jam sealed in sterile jars is allowed to 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 too many recipes, so keep another one - a video with a step-by-step story of making delicious raspberry jam with a whole berry. Successful blanks.

At all times, raspberry jam was a popular delicacy in Russia.

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

Raspberry jam can be a complete dessert for tea. Plus, raspberry jam makes a delicious filling for a sweet cake.

Raspberry jam "Pyatiminutka"

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 vitamins and minerals.

Cooking time is 5 minutes.

Ingredients:

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

Preparation:

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

This recipe is suitable for those who follow the figure, play sports or do not like too sweet food. Sugar-free raspberry jam is indicated for type 1 and type 2 diabetes. Eat to your health!

Cooking time - 30 minutes.

Ingredients:

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

Preparation:

1. Sterilize the banks. This is necessary because there is no preservative - sugar.
2. Place the raspberries in an enamel pot, add water and cook for 10-15 minutes.
3. Roll the jam into jars. A tasty treat without harming your figure is ready!

Whole Berry Raspberry Jam

Whole berry raspberry jam will look beautiful even on the festive table. In addition, it is the jam from whole berries that is most delicious! It is important to gently wash and cook the berries to maintain their shape.

Cooking time - 1 hour.

Ingredients:

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

Preparation:

1. Raspberries gently, in small parts, rinse with cold water.
2. Place the berries in a bowl in a wide-bottomed aluminum bowl. Pour sugar in there and leave for 30 minutes.
3. Put the bowl with berries on low heat. Stir the jam gently from time to time and skim the resulting foam. Cook for 15 minutes.
4. Serve the jam in a beautiful vase as a stand-alone dessert.

This method of making raspberry jam is valuable in that it prevents the destruction of beneficial 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.

Preparation:

1. Sterilize the jam jars. Wait for it to cool.
2. Wash the raspberries thoroughly and cover with sugar. Add lemon juice and let sit 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 make delicious raspberry jam and spend less time cooking, you can use a slow cooker. There is no need to stir the jam and monitor the uniformity - the multicooker will do everything for you.

Cooking time - 2 hours.

Ingredients:

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

Preparation:

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

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

2018-07-26 Marina Vykhodtseva

Assessment
recipe

6217

Time
(min)

Servings
(people)

In 100 grams of 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 tasty, but also very healthy. It is this, along with honey, which 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 for a whole year and even more without problems, at any time it will come to the rescue, help to cope with an illness, or simply delight the 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 mint raspberries, small or large, overripe, but not rotten, we take fresh berries. First of all, they need to be sorted out and washed. Since the raspberries are very tender, pour into a sieve or colander, not in a thick layer and irrigate from the shower. It is not recommended to soak the berries.

Pour clean berries into a saucepan or other dish in which we will cook. Top with sugar. Do not stir, cover and leave for at least six hours. You can stand the 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 start heating. The remaining sand will gradually dissolve. When the raspberry jam boils, a foam will begin to form. We are not in a hurry, we wait a few minutes, let it gather, then we remove it.

Raspberry jam according to the classic recipe is cooked for 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, then lay out the jam, roll it up.

When making raspberry jam, it is very important to choose the right cookware. This is by no means an aluminum basin. The acidity 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 enamel pots.

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

Five minutes are types of jam that are not subjected to prolonged heat treatment. But the berries still need to stand a little with sugar, or better all night for the juice to appear.

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. Leave the juice to stand out for several hours.

We put the raspberries with the liquid that formed in the saucepan and cook. 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 storage space, then you can simply put on a tight nylon cover. If you plan to put the jam just in the pantry or in the kitchen cabinet, then it is better to roll it up with a key. Banks in any case we take clean, dry, preferably pre-processed.

You can try to boil 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 up so that the sand dissolves, only then add the fire.

Option 3: Raspberry jam for the winter with syrup

This type of winter jam is ideal for dense berries. Thanks to the syrup and special technology, we get a fragrant and aromatic delicacy with whole raspberries. In addition to the basic 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

Cooking syrup with citric acid and sugar. We mix all this in a saucepan, heat up and dissolve. After boiling, boil for three minutes. Put the dried berries in a saucepan and pour hot syrup. Again, we do this carefully so that the raspberries do not wrinkle.

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

Gently pour the syrup into a saucepan, you can catch the raspberries with a slotted spoon or use a colander. We boil for 15 minutes, check its density, you can try it, if you wish, we introduce more citric acid, you can replace it with citrus juice.

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

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

Option 4: Raw raspberry jam for the winter

No boiled treat can compare in taste and aroma to raw raspberry jam. It can be cooked with seeds or grinded, but it is important to keep it as clean as possible. Any accidental speck 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

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 and mash the raspberries again. Cover, let stand for a couple of hours. Stir again and do this until all the sand dissolves. If the grains remain, then the jam may become sugared. Lemon juice can prevent this, but it is still better to let the sugar melt.

We lay out the raw jam in clean jars, put on nylon lids, and send them to the refrigerator for storage. When high temperatures raw jam will not last until winter.

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

Option 5: Thick raspberry jam for the winter

The technology of multiple boiling is familiar to many housewives. This method allows you to get a very aromatic, rich jam, but not always a thick delicacy at the end. Actually 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 stages. Here is an option with lemon, but without it, raspberry jam will also work great.

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 rinse them (if the raspberries are collected in our area), 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. We leave for three hours, maybe a little more.

We turn on the stove, put the bowl of jam and let the raspberries boil well. After removing all the foam, boil for a few minutes and turn it off. It is important not to cover with a lid so that condensation does not collect on it. You can put on a towel or napkin to keep out dust, accidental debris, or insects. We leave the raspberries for six hours.

Add the rest of the sugar to the jam. You can divide the sand into three times, introduce it in three steps, but the raspberries are juicy, that's enough. Put the boil on the stove again, squeeze out the lemon. If foam reappears, then remove it as well. After boiling, stir quickly and turn off the stove.

We put 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 if raspberry jam is done? You need to drop some syrup on a cold plate and watch. The drop is not one at once and spread quickly. If the jam is slowly spreading 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 help you fight colds in the cold season. In addition, it is very tasty and aromatic. Its classic recipe is simple; you only need fresh raspberries and sugar to prepare it.

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 enamel saucepan, sprinkle with a little sugar, add raspberries and sugar again, and so on until all the berries and sugar are over.

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 on the stove and cook, stirring continuously, removing the 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 delicacy to the basement for storage.

If you have summer cottage there are no raspberries, and to prepare the preparation you buy berries in the markets, be sure to look at the berries on appearanceso that they are not damaged, whole, of a pronounced red color, then you do not even need to rinse them before cooking.

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

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

Ingredients:

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

How to make raspberry jam for the winter

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

Transfer to a large enamel container, combine with granulated sugar and knead well until puree, 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, allow to dry on a clean cloth, sterilize the lids in a separate container.

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

Store in the refrigerator.

For more secure storage, jars of jam can be sterilized for a few minutes.

Option 8. Thick raspberry jam for the winter

A slightly different cooking option, here the berries are first sprinkled partially with sand, insisted for a while, then boiled a little and add the remaining sugar. It is thanks to this that the delicious delicacy turns out to be a thick, stretching 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 the granulated sugar, set aside for 12 hours.

Skimming off the foam and stirring, cook for ten minutes.

Turn off the stove, add a 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 pits present in the jam, just cool it a little after cooking and rub it through a sieve.

Option 9. Raspberry jam for the winter with black currant

The combination of raspberries and black currants makes the jam even more healthy and flavorful. Currants slightly interrupt the sweetness of raspberries, making the delicacy refreshing in summer.

Ingredients:

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

How to cook

After sorting out the berries, remove the dry cuttings from the currants. Rinse and dry.

Having covered the raspberries with half of the prepared sugar, cook on a small flame for 6 minutes, reduce the heat to minimum and cook the same amount.

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

Allow to cool again.

Send again on low heat, put black currants, boil for 14 minutes.

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

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

For faster cooking, all 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 "Pyatiminutka"

And this is the most the best way, 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 berries with granulated 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 storage basement, it is better to roll up such jam with metal lids and store it in a regular closet at room temperature.

Option 11. Raspberry jam for the winter with gelatin

An interesting and sophisticated version of raspberry jam. It will especially appeal to fans of a variety of jams and jelly desserts. The density of the jam allows you to use it 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 fill it with slightly warmed water, leave to swell for 16 minutes.

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

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

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

Having laid out in dried jars and cooled, send to the cellar.

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

Option 12. Raspberry jam for the winter with syrup

And if you picked not quite ripe raspberries, with a dense structure, use this option for raspberry jam for the winter. It is thanks to the syrup and the unusual cooking method that an incredibly tasty, aromatic 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 the fruits gently under running water.

Leave on a paper towel for 15 minutes to dry.

Pour water into a separate small saucepan, dissolve citric acid and sugar in it, heat on a small hob for about 3 minutes.

Immerse the dried berries in the syrup, stir gently, close the lid and leave for 15 minutes, so that all the berries are soaked in the syrup.

Carefully remove the syrup from the fruit using a slotted spoon or colander.

Cook the berries for another 20 minutes over medium heat.

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

When cooking berries without syrup, remove a sample, add more citric acid to taste.

What could be tastier than raspberry jam? Its aroma warms, and the beneficial substances that are stored 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 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 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, placing the berries in 2-3 layers, otherwise they will be crushed and lose valuable juice. It is better not to wash the raspberries before cooking, as the berries take on water and the jam becomes liquid. If raspberries are infected with fruit fly larvae, 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 best healing properties possesses fresh raspberries and billets without cooking (or with minimal heating).

Natural raspberries. Place the prepared berries in sterilized, cooled jars, shaking frequently to make them fit more tightly. Cover the jars with sterilized lids and place them 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 cool.

Raspberries in their own juice. It is prepared in the same way as in the previous recipe, only the berries laid 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 cool.

"Raw jam" from raspberries

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

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

Raspberries, mashed with sugar

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

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

Raspberry pureed in syrup

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

Preparation:
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 cheesecloth, bring to a boil again and combine with raspberries. Stir and, without cooling, fill up to the top in heated sterilized jars. Cover the jars with rubbers of parchment paper dipped in rubbing alcohol and close the boiled lids. Cool without turning.

Five-minute jam No. 1

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

Preparation:
Cover the prepared raspberries with sugar and leave for 4-5 hours. Drain the juice and boil it for 10 minutes. Dip the berries into the resulting syrup, bring to a boil, reduce 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 of sugar.

Preparation:
Fill the berries in a bowl with sugar and leave for 3-4 hours until 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 (cooked for 15 minutes)

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

Preparation:
Cover the raspberries with sugar and refrigerate overnight. In the morning, put the basin on fire, bring to a boil and reduce heat. Cook for 15 minutes. Place in sterilized jars and roll up.

Raspberry jam No. 1

Ingredients:
1 liter raspberries
1 liter of sugar.

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

Raspberry jam No. 2

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

Preparation:
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. Add citric acid before the end of cooking. Roll up.

Raspberry jam No. 3

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

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

Raspberry jam No. 4

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

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

Raspberry jam No. 5

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

Preparation:
Pour the pre-cooked syrup over the raspberries, bring to a boil and simmer for 5 minutes. Let cool to room temperature. Put on fire again and simmer 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 No. 6

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

Preparation:
Fill the prepared berries with half the amount of sugar and leave for 5-6 hours. Drain the separated juice, add water and the remaining sugar and boil the syrup. Pour the boiling syrup over the berries and cook until tender. Pour, without cooling, into sterilized jars, roll up, turn over and cool.

Raspberry jam No. 7

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

Preparation:
Rinse the berries gently in water and let it drain. From half the norm of sugar and 1 stack. boil the syrup until a drop of syrup spreads on the plate. 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 cool. This jam looks like jelly.

Raspberry jam in the microwave

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

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

Raspberry jam No. 1

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

Preparation:
Boil sugar syrup from water and sugar until a drop of syrup spreads on the plate. Put the berries in boiling syrup and cook until tender. Place in sterilized jars and roll up. Turn over and cool.

Raspberry jam No. 2

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

Preparation:
Pour half the sugar over the raspberries and leave for 4-6 hours. Drain the released juice, add the remaining sugar and cook the syrup for 5 minutes. Put the berries in boiling syrup and cook until cooked. Spread hot on sterilized jars, cover with lids and place in water heated to 70-75 ° C for sterilization. After boiling, sterilize 0.5 liter for 10 minutes, 1 liter for 15 minutes. Roll up, turn over and cool.

Raspberry marmalade

Ingredients:
1 kg of raspberries,
2 stacks Sahara.

Preparation:
Place the raspberries in a bowl and place over low heat. Warm up until they let out the juice. Wipe the hot mass through a sieve, mix with sugar and boil over high heat, stirring constantly, until thickened. Spread hot on sterilized jars, roll up.

Raspberry jam

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

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

Happy blanks!

Larisa Shuftaykina

We will not go into long-term details of the enormous usefulness of raspberries in the form of fresh berries eaten, and in dried form (in tea, in compotes), and as a canned product for the winter. These are the recipes for making raspberry jam to choose from, we would like to offer our numerous 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 out of it when needed. BUT! Do not rinse raspberries under running water. This is not a strong apricot plum. The berry is tender. Therefore, we pour water into a basin and carefully immerse a colander with berries in it. We also carefully raise it, let the water drain and transfer (also very carefully) into 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. A little advice - if you are completely confident in your berry and in its quality, but you can not rinse such raspberries, but just sort them carefully.

Ways to make raspberry jam

Two methods of making raspberry jam, in which the vitamins of this berry remain the most preserved. It:

Five-minute jam. The amount of sugar and berries for such a jam is used in a 1: 1 ratio. That is, for every kilogram of berries you need a kilo of raspberries. Fill the berries with sugar in a bowl for five hours. We drain the juice, which during this time stood out from them. 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 heat !!! Jam is called so because it should not be boiled longer. Cool the jam, pour it into sterile jars, seal it.
Jam "Live raspberry". For this method, the raspberries are not mine at all! We just sort it out. A kilo of raspberries will need one and a half kilograms of sugar. Mix raspberries with sugar with a wooden pusher until smooth and sugar is completely dissolved. We lay out the jam on sterile jars, pour a layer of sugar on top, cover with paper and lids and put in the refrigerator! It keeps such "live jam" very well all winter.