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Culinary Etude 21.07.2018

My dear readers, many of us know about raspberries as one of the most useful berries. 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 of the body. 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 photographs so that it is easy and clear to understand everything.

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 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;
the most suitable utensils for cooking are enameled or stainless steel utensils.

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. We wash the jars with 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 make raspberry jam in many ways. If there is time, then according to all the rules, if there is no time, then in a faster 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 even more saturated 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.

An easier and faster classic raspberry jam recipe

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, about 5 kg of raspberries will take 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.

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 on this most useful product for the winter. With such a delicacy, we not only get cured of a cold in the cold winter, but 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 for the winter. 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. Salt water is drained 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.

Do not use aluminum utensils to prepare treats. 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 must 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 into the cooking pot. 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, revealing 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 to their liking, and without much difficulty cook the most delicious and healthy raspberry jam in 5 minutes.

Bon Appetit!

Raspberry jam for the winter, perhaps, can be considered one of the most popular recipes for harvesting this berry. The reason for this is the unusual taste, aroma and healing properties of raspberries. Such a delicacy is familiar to almost every person since childhood, because during a cold we were often given tea with raspberries.

Drinking raspberry tea is both healthy and tasty, and besides, you can fill pastries with jam and use it for other purposes. Preparing a wonderful dessert is simple, just use the right technology and delicious jam for the whole family is ready.

Raspberry jam five minutes

Ingredients:

fresh raspberries - 1 kg;
granulated sugar - 0.8 kg.

How to make five-minute raspberry jam for the winter:

No matter how strange it may sound, it is not necessary to wash raspberries - when washed, the berries lose some of the flavor, plus when cooked, they can boil and lose their shape. However, dust and dirt must be removed. Therefore, we carefully sort it out and literally for 10 minutes. pour lightly salted water - at the rate of 1 tbsp. l. salt without a slide per liter of water. The berry must be completely hidden. After a few minutes, everything unnecessary will pop up. We catch the living creatures with a slotted spoon, drain the water from the berries and quickly and carefully rinse it with a weak pressure of water so as not to damage the integrity of the berries.

We throw the washed berry into a colander, then we fall asleep with sugar. Gently mix so that it is evenly distributed, and leave for 4-6 hours, maximum overnight and in a cool place.

Another secret to keeping tender raspberries whole is that the serving of berries should not be large, and the container where it will be boiled should be voluminous. Otherwise, the freer the raspberries in the container, the better.

We heat the berry over low heat until the sugar is completely dissolved, after which we increase the heating power to the maximum and boil the jam for 5-7 minutes.

When cooking, a foam will form - we arm ourselves with a slotted spoon and mercilessly remove all of it. Firstly, this way the jam will boil better and more evenly. Secondly, the remains of the foam can provoke the development of bacteria, and the jam will turn sour. We remove the jam from the stove and prepare the jars.

canning. Wash jars and plastic lids thoroughly, using soda and a stiff brush or sponge, rinse with water and scald with boiling water. Ready. Sugar is an excellent preservative, so the container does not need more thorough sterilization. It is undesirable to use metal lids for twisting, because from them the jam will change color to dark red, even burgundy.

We pour the jam into jars, wait until it cools down, and put it away for storage. We are waiting for winter to treat ourselves to delicious and fragrant sweet preparations.

Raspberry jam for the winter thick with whole berries

Ingredients:

1 kg of raspberries;
1 kg of sugar.

Tip! ”] To get thick raspberry jam, you need as many berries as sugar. Proportion: 1 to 1.

A step-by-step recipe for raspberry jam for the winter with whole berries:

We sort out the berries, but do not wash them. Sprinkle with sugar (in the proportion of 1 kg of berries per 1 kg of sugar), layer by layer in an enamel saucepan. Leave overnight or for 6-8 hours. During this time, the berries will give juice.

We put the pan on the stove and turn on the medium heat. The contents of the saucepan will soon boil, and the sugar will dissolve. After boiling, the jam should be boiled for 5-10 minutes, and then turned off.

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Attention! “] In the process of cooking, stir the raspberry jam so that it does not burn. But it is better to do this not with a spoon, but by rotating the pan in a circle (holding the handles). This will keep the berries whole, not crush them.

When the jam boils, foam forms. It needs to be removed. With foam then it’s delicious to drink tea after a hard day at the stove

The jam that has cooled down after the first cooking is put back on the stove. Bring to a boil again and cook for 5 minutes. Then turn off, cool and repeat the cycle again. In total, the jam should be boiled 3 times. Thanks to this, it becomes thick and maroon. So,

How much to cook raspberry jam so that it is thick and the berries remain intact?
You need to cook in 3 stages:

1 time: 10 minutes after boiling;
2 times: cool and cook again for 5 minutes after boiling;
3 times: let cool again and boil the jam for 5 minutes.

The readiness of the jam is checked drop by drop, after the 3rd boiling. The jam should cool down and when it is ready, the droplet does not spread. It becomes viscous and viscous. Sweet raspberry jam, at the same time, fragrant, bright and thick.

How much jam is made from 1 kg of raspberries?

Berries almost completely managed to keep whole and unharmed. Fragrant and healthy thick raspberry jam for the winter is ready!

Raspberry jam for the winter without cooking

Berries with granulated sugar are a storehouse of vitamins for the whole family. This dessert is very easy to prepare, so even a culinary amateur can create it. Raspberry jam for the winter without cooking is also called “live”, the berries are not heat-treated, they can be kept raw. Pros:

Jam relieves fever, headache with a cold. Another useful property: a reliable strengthening of immunity.
The finished product is often used to make various pastries.
With "cold" preservation, the need to spend a lot of time at a hot stove disappears, which is especially unpleasant in the summer.

In order for a fragrant delicacy to turn out to be pleasant to the taste and have a low calorie content, all proportions must be strictly observed.

To make raspberry jam for the winter without cooking, you need the following products:

ripe berries - 1 kg;
sugar - 2 kg.

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Cooking:

The main product is carefully sorted out, damaged berries and sepals are removed. After that, the raspberries are placed in a large bowl to make it easier to grind. Sugar is added to the berries. The mixture should be left for a couple of minutes.
After the ingredients turn into gruel. This is best done with a wooden mortar. The mass should be homogeneous. Future raspberry jam for the winter is laid out in dry, sterilized jars.

Fragrant fresh dessert sprinkled with sugar. A layer of sweet sand under the influence of juice will harden, creating a solid layer. It will protect the workpiece from air ingress.

Jars with raspberry jam for the winter are closed with a lid. Dessert is recommended to freeze and store in the refrigerator.

Raspberry jam for the winter thick with gelatin

There are very few pectin substances in raspberries, so it is unlikely to cook something thick from it without adding thickeners of various kinds. And with gelatin it turns out beautifully, viscous, bright and fragrant.
It is logical that the more gelatin is put, the thicker the consistency of the product will turn out, up to the state of confiture. But if we call the workpiece “jam”, then a viscous flowing consistency will be quite enough - we take a moderate amount of gelatin.

You will have to store the jam in the refrigerator or cellar so that the structure of the delicacy is well preserved. From a kilogram of raspberries, you get two half-liters of jam and another vase for testing.

Ingredients:

1 kg fresh or frozen raspberries;
half a glass (100 ml) of water for boiling berries;
1 kg of sugar;
half a teaspoon of citric acid;
1 package (15 gr) gelatin;
0.5 cup of water to soak it.

Step-by-step recipe for raspberry jam with gelatin for the winter:

Pour gelatin with cold boiled water, mix well and leave to swell while processing fresh raspberries.

We sort and wash the berries, let the water drain. If the raspberries are home-grown, clean, not dusty, it is not necessary to wash them.
We put the raspberries in a saucepan, add about half a glass of water. Bring the berries to a boil over low heat.

Raspberries begin to actively release juice and for the most part the fruits fall apart, but fragments of berries remain. Be sure to remove the foam.

At the same time, we sterilize cleanly washed jam jars and lids in a bowl of boiling water - 15 minutes is enough. By the time the raspberry jam is laid out, they should have time to dry. Add sugar to raspberries. And cook over low heat, stirring occasionally, for 15 minutes.

Add citric acid. It compensates for the cloying raspberry jam, making it brighter.

In addition, as a lemon preservative, it will contribute to better storage of preservation.

Remove the raspberry jam from the heat and let it cool slightly to 85-90 degrees before introducing the gelatin, which has already swollen beautifully. Add gelatin.

Well, to the very bottom, mix, return the pan to the stove and bring to a boil, turn off the heat.
Quickly, so that it cools down sooner, pour the raspberry jam into dry, sterilized jars. You don’t need to turn over the lids, just close it, let it cool to room temperature and put the jam in the refrigerator or transfer it to the basement.

Having cooled down, raspberry jam for the winter acquires a pleasant texture - like thick jelly. It perfectly preserves the taste and aroma of raspberries.

Raspberry jam for the winter - a recipe with lemon

Adding fresh lemon to raspberry jam will give the sweet preparation a special piquancy - one that the addition of citric acid will never give.

Would need:

2 kg raspberries;
2.5 kg of granulated sugar;
a quarter of a lemon.

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A simple recipe with a photo of raspberry jam with lemon:

Fold the berries in an enamel bowl, cover with sugar. Leave overnight.

Tip! ”] If the room is very hot, it is better to put the dishes with raspberries in the refrigerator on the bottom shelf.

During the night, raspberries under the influence of sugar will drain and give a lot of juice. Put a container with raspberries and juice on the stove, bring to a boil over very high heat. Immediately after boiling the raspberry syrup, reduce the heat. Boil raspberry jam on the slowest fire for 20-30 minutes, stirring occasionally and removing the foam with a wooden spoon. The longer the raspberries cook, the thicker the jam will be.

Five minutes before the end of cooking, add freshly squeezed lemon juice and mix.
Let the jam cool slightly. To speed up this process, you can place a bowl of hot raspberry jam in cold water. Arrange the cooled raspberry jam in sterile jars and roll up. Store blanks for the winter in a dark, cool place.

Video - recipe: raspberry jam for the winter in a slow cooker

Raspberry jam is better not to digest. Firstly, it will not be so tasty, the berries will become dry and without flavor. Yes, and such jam will be sugared quickly. And if you don’t cook it, you take a risk, the jam can quickly turn sour or become moldy.
By the way, so that the jam does not get moldy, fill the top of the jar with sugar, you get a sugar cork and then the jam can stand for years and nothing will happen to it.
Malicious worms often settle in the berry, in order to remove them, fill it with water, adding a handful of salt, they will all float up, and it will not be difficult to remove them.
What can be added? Here you have literally endless possibilities. Put orange slices, melon, pumpkin, traditional gooseberries and cherries or cherry leaves.

The favorite delicacy that good housewives pamper their households with in winter is, of course, jam. Made from berries and fruits that have been absorbing sunlight all summer, it is uplifting and invigorating, especially when eaten with hot tea and with family.

Fragrant blanks

Summer, holidays, countryside... Those who were lucky enough to spend time with their grandmother in their childhood definitely keep the best memories of these wonderful days in their memory. And, of course, it is unlikely that one will be able to forget the smell that fills almost every village house at the time of ripening berries and fruits - the smell of jam. And what a delicious raspberry jam smells wonderful!

The industriousness of our mothers and grandmothers in general can be envied, because how much strength and patience you need to put in to fill the shelves with pickles, marinades, compotes and everything that is usually stocked up for the winter.

Modern young housewives, who are trying to keep up with more experienced ones, have a hard time, because homemade preparations take a lot of time and effort, plus experience and proven recipes are also very important. In order not to fall face down in the dirt, you can use easier ways to please your family with homemade goodies. The first step may be to make raspberry jam according to a simplified recipe.

Note to young housewives

It is not necessary to spend the last days of summer fussing around the stove to make a couple of jars of jam. Try cooking that requires cooking and you will love this method. You will need ripe fruits or berries, sugar and 15 minutes of time.

Such raw jam is much healthier, because it does not undergo any heat treatment, which means that all vitamins and nutrients are fully preserved. The taste of raw jam is not as rich and delicate as that of cooked, but it most closely resembles the taste of fresh fruits.

Storage conditions for raw jam are also different. It should be stored in the refrigerator or in a very cold basement, and for longer storage, you can even freeze it.

Why Raspberry

Raspberry jam without cooking, the recipe of which will be given below, is very tasty and healthy. It is recommended to start experiments on making raw jam with this berry. Raspberries contain a huge list of substances useful for the body:

vitamin C - strengthens the immune system, strengthens bones and teeth, promotes wound healing;
vitamin B - normalizes the nervous system;
vitamin A - improves vision, is responsible for skin health, growth and skeleton formation;
vitamin PP - normalizes the work of the stomach, improves blood circulation, fights cancer cells;
as well as glucose, magnesium, iron, essential oils and many others.

Raspberry jam helps with colds due to its antipyretic and anti-inflammatory properties. And raspberries improve appetite.

Children especially love raspberry jam, but babies should be fed this delicacy in moderation, because it contains a large amount of sugar. If your baby is allergic, then pay your attention to yellow and black raspberries (yes, this also exists).

Raspberry jam without cooking. Recipe

Today you can buy pectin from various brands, but it is very important to follow the instructions on the package. Under the influence of high temperatures, pectin loses its properties, so it is added at the end of cooking. If you want to make raspberry jam thicker without cooking, the recipe must be supplemented with special pectin, a product with which you can store in the refrigerator or freeze.

The main advice that all hostesses give is that pectin should be stirred very well, otherwise jelly lumps will form in the jam.

Important: a clean jar and the correct lid

One of the reasons why jam or any other preparations will not be stored is unsterilized dishes. Many methods have been invented for steaming, in a pot of boiling water, in a microwave, in a double boiler, some even manage to sterilize dishes with alcohol.

We recommend using the most convenient and proven method - in the oven. It is necessary to wash the jars and put them wet in a cold oven upside down. Then turn on the gas and set the temperature to about 160-170 degrees. Sterilization in this way takes about 10 minutes, but the jars should not be immediately removed from the hot oven. You just need to turn off the gas, open the door and let the glass container cool.

How to close raspberry jam

As for the lids, it is most convenient to boil them in a pot of water for 10 minutes, but this should be done immediately before use. Jam prepared in the traditional way is best rolled up, but five-minute raspberry jam and raw jam are best closed with a plastic lid or metal screw cap.

For many, tea with raspberry jam is the taste of childhood. In winter, it often saved us from colds and was a good prevention of diseases. It is not surprising, because raspberries are rich in vitamins and store many useful trace elements.

Raspberry jam: benefits and harms

The berry contains:

vitamins of groups A, B, C, PP and E;
amino acids;
fiber;
various dietary fibers and other useful elements.

Even after heat treatment, raspberries remain useful. Jam from its berries retains most of the active substances. At the same time, the product cannot be called dietary.

100 g of jam contains:

proteins - 0.6 g;
fats - 0.2 g;
carbohydrates - 70.4 g;
dietary fiber - 2 g;
water - 26 g;
ash - 0.3 g.

Calories: 273 kcal.

Due to the high content of nutrients, raspberry jam is a good source of vitamins and minerals. This is especially important in winter and early spring, when the body suffers from their lack.

Helps in the fight against colds. It is diaphoretic, thanks to which it relieves fever, relieves cough and runny nose.
Vitamin C strengthens the immune system.
Prolongs the youthfulness of the skin. Vitamins maintain skin tone and elasticity, relieve age spots.
Accelerates blood circulation and helps with anemia.
Dietary fiber contained in raspberries improves the functioning of the gastrointestinal tract.
Accelerates metabolism, which contributes to weight loss.
Fresh berries and raspberry jam are used to prevent cancer.

Like any berry product, this jam can be harmful if consumed incorrectly or eaten too much.

Active, substances that persist even after heat treatment can cause an allergic reaction.
Pregnant women should use with caution. A large amount of raspberry sweets eaten can lead to premature birth or miscarriage. You need to be especially careful in the later stages, because it can increase uterine contractions.
Lactating women should also refrain from this delicacy, because. raspberry is a strong allergen.
Do not lean on this berry and people suffering from diseases of the kidneys, joints or with high blood sugar.

Raspberry jam is a delicious and healthy product. The main thing is to use it in moderation and take into account all contraindications.

Subtleties of cooking

Berries of any size are used for jam, but they should not be wrinkled or beaten.
Raspberries are a very tender berry, so they are picked in dry weather and put in low boxes or other containers, creating no more than two or three layers so that the berries do not wrinkle under their weight and do not let the juice flow.
It is believed that raspberries do not need to be washed. But this is the case if the berries were collected in the forest or in the garden and they were not dusty. Raspberries bought in a store or on the market must be washed.
Raspberries are sorted, removing spoiled berries. The sepals are cut off only after the berry is washed, so that the juice does not come out of it ahead of time.
Raspberries are often infected with raspberry beetle larvae. In this case, the berries are immersed in cold water, to which salt is added (20 g of salt should be taken per 1 liter of water) and kept for 15 minutes. Then the larvae are removed, and the berries are gently washed in the shower or dipped several times in a colander into the water.
Jam is cooked in different ways: berries are mixed with sugar to extract juice, dipped in ready-made sugar syrup, prepared without boiling, agar-agar is added to the jam for thickening.

Raspberry jam: the first recipe

Ingredients:

raspberries - 1 kg;
sugar - 1 kg;
water - 1 tbsp.

Cooking method

Sort the raspberries, remove the crumpled and spoiled berries. If the raspberries are dirty, wash them carefully. Cut off the stems.
Pour water into the cooking basin, put sugar. Boil the syrup.
Pour the raspberries into the syrup in parts. In order for the berries to be evenly distributed in the basin, it must be gently shaken and turned from side to side.
Boil the jam over medium heat for 10-15 minutes. Carefully remove the foam that will definitely appear. The remaining foam oxidizes during storage of the jam, which affects the quality of the product.
To prevent the jam from burning, stir it with a spoon, being careful not to damage the berries.
Jam is considered ready when the foam ceases to stand out. Check for doneness by dropping a little syrup on a saucer. If a drop of syrup does not spread, but retains its shape, then the jam is considered ready.
In order for the jam to retain a beautiful color, try to cool it quickly.
Pack the jam in dry, clean jars, close the neck with parchment and tie with a ribbon.

Raspberry jam: recipe two

Ingredients:

raspberries - 1 kg;
sugar - 1 kg;
water - 1 tbsp.

Cooking method

Sort out the raspberries. If it is dirty, rinse gently by immersing in a colander in cold water. Let the water drain, but do not leave it in a colander for a long time so that the berry does not wrinkle. Remove the sepals.
Pour sugar into the cooking basin according to the norm, pour water. Put on the fire and boil the syrup.
Remove the pelvis from the stove. Pour the raspberries into the syrup in batches, gently shaking the basin to evenly distribute the berries. Leave for 4 hours to soak the raspberries in syrup.
Then, at a medium boil, cook for half an hour. Remove from stove and cool.
Put the jam back on the fire and boil. A sign of well-cooked jam: the syrup should not spread over the saucer.
Cool the jam. Pour into clean dry jars. Close with parchment.

Raspberry jam: recipe three

Ingredients:

raspberries - 1 kg;
sugar - 1.5 kg.

Cooking method

Sort out the raspberries. Wash contaminated raspberries; clean berries can not be washed. Remove the sepals.
Pour the berries into a bowl. Add half the amount of sugar. Put in a cool place for several hours.
When the raspberries give juice, pour it into the cooking basin. Pour the remaining sugar, mix and put on fire. Boil until the sugar is completely dissolved. Remove from heat and let syrup cool slightly.
Pour the raspberries into the syrup and leave for 3 hours to soak in sugar.
Then put on medium heat and cook until tender. When a drop of syrup on a saucer does not spread, remove the jam from the stove.
Cool it directly in the basin, and then transfer it to clean, dry jars. Close with parchment paper.

Raspberry jam without cooking

Ingredients:

raspberries - 1 kg;
sugar - 1.5-2 kg.

Cooking method

Sort out the raspberries. Since the berry is not washed in accordance with the conditions of the recipe, this must be done more carefully. Remove the sepals.
Place the berries in an enamel basin. Put the sugar, leaving a little for backfilling.
Use a wooden mortar to puree the berries. The more homogeneous it turns out, the better the jam will be.
Prepare sterile dry jars. Spread the jam in them, leaving some free space.
Sprinkle the jam with a layer of sugar. Under the influence of moisture, it will seize, forming one continuous layer of sugar, and thereby protect the jam from contact with air.
Close the jars with parchment paper or a nylon lid. Store raw jam in the refrigerator.

Raspberry jam "Five minutes"

Ingredients:

raspberries - 1 kg;
sugar - 500 g.

Cooking method

Sort out the raspberries. If necessary, rinse by immersing in a colander in a bowl of water. Remove the sepals.
Put the berries in a cooking bowl, sprinkle with sugar. Leave for 4 hours. During this time, the raspberries will give juice.
Prepare sterile jars that can be steamed or baked in the oven. Boil the lids in a pot of water for 5 minutes. Place jars and lids on a towel and dry. Do not pour jam into a wet container, otherwise it may turn sour.
Put the bowl with raspberries on the stove and bring the contents to a boil over low heat, removing the foam. Then increase the fire and cook the jam for 5-6 minutes. To prevent the berries from losing their shape, do not stir the jam, but just gently shake the dishes.
Pour hot into jars and seal tightly with lids.
Turn the jars upside down and cool in this position.

Raspberry jam with sugar

Ingredients:

raspberries - 1 kg;
sugar - 300 g;
water - 150 g.

Cooking method

Sort out the raspberries. Remove the sepals.
Place it in a wide bowl. Pour water. Bring to a boil over low heat and simmer for 4 minutes. Remove from fire.
Pass hot through a sieve. Put in a cooking bowl. Add sugar, stir and heat at 80° for a few minutes.
Pour hot into sterile jars, cover with lids.
Put in a pot of hot water and sterilize half-liter jars for 15 minutes and liter jars for 20 minutes.
Seal immediately.
Cool upside down.

Raspberry jam with agar-agar

Ingredients:

raspberries - 300 g;
sugar - 200 g;
water - 600 ml;
agar-agar - 4 tsp

Cooking method

Sort out the raspberries. If it is dirty, rinse in cold water. Remove the sepals.
Pour sugar into a bowl and pour water. Bring the syrup to a boil and simmer for 10 minutes.
Pour the raspberries into the hot syrup and cook for 15 minutes, removing the foam.
In another bowl, soak agar-agar with 200 ml of water for 20-25 minutes. Then put on the stove and bring to a boil.
Pour the agar-agar into the jam and heat for 5 minutes.
Pour the jam into prepared sterile dry jars, seal tightly. Turn the jars upside down and cool in this position.

Note to the owner

Raspberry jam is stored in a dry, cool, dark place.

Despite the scrupulous implementation of all the rules for cooking jam, sometimes it turns sour.

If a slight mold appears on the surface of the jam, it is carefully removed, and the jar is again covered with parchment. This jam must be eaten first.

If the jam begins to turn sour, it must be put in a cooking basin, add 200 g of sugar for each kilogram of jam and digest, be sure to remove the foam. Then pack hot into jars. Compotes, jelly are cooked from it, mousses are made.