Raspberry jam for the winter. Homemade raspberry jam. A simple recipe for raspberry jam for the winter

In ancient times, the process of making ordinary jam was accompanied by a number of rituals. It was even customary to cook each jam on strictly defined days. Today raspberry jam It’s easier and faster to prepare, but it’s still a success. Every modern housewife always has a jar or two of this wonderful healing jam in her arsenal, aromatic, tasty and indispensable for colds. Previously, homemade raspberry jam was prepared without sugar, in honey or molasses. There is nothing surprising in this, because sugar appeared in Rus' much later. Dozens of recipes for making this amazing jam have survived to this day, and new ones have been added to them, invented these days. This complicates the task somewhat, because you really want to try making homemade raspberry jam in different ways. Well, yes, there would be a raspberry, and we have prepared all sorts of recipes for you: both to your taste and to your liking.

To make homemade raspberry jam, take berries that are not quite ripe, but at the same time large, bright and quite aromatic. To get rid of the so-called raspberry bug, which is often found in raspberries, dip freshly picked berries for 10-15 minutes in a salt solution (1 teaspoon of salt per 1 cup of water), and then rinse them clean cold water and dry.

An old recipe for homemade raspberry jam

Ingredients:
5 kg of berries,
½ cup water.

Preparation:
Place the raspberries in an enamel pan, place on low heat, placing a divider or baking sheet under it so that the heat is distributed evenly, and boil the berries by 2-3 times. After this, place the pan in the oven and boil its contents so that the berry decreases in volume by 8 times. Place the finished jam in sterilized jars, close with nylon lids and store in the refrigerator.

Grandma's raspberry jam

Ingredients:
1 kg raspberries,
2 kg sugar,
1 liter of water,
2 tsp salt,
2 tsp citric acid.

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

Homemade wild raspberry jam

Ingredients:
800 g wild raspberries,
1.2 kg sugar.

Preparation:
Collect large, not too ripe raspberries (it is advisable to collect raspberries in dry, good weather) and place them on a dish. Sprinkle a quarter of the sugar over the berries and place the dish with the berries in a cool place overnight. The next day, prepare a syrup from 1 glass of water and the remaining sugar, cool it and pour it over the berries for 3 hours. Then cook until tender, let it cool, take out the berries with a teaspoon, put them in a jar, strain the syrup and pour it over the berries.

Raspberry jam “Tender delicacy”

Ingredients:
1 kg raspberries,
1.5 kg of sugar.

Preparation:
Pour the prepared berries into a bowl, cover with sugar and leave for several hours until they produce juice. Then put the basin on the fire, cook until boiling, stirring from time to time. Use a wooden spoon to skim off any foam that appears on the surface of the jam. Boil the boiled jam for another 5 minutes, cool it a little and roll it into sterilized jars.

Raspberry jam “Berry to berry”

Ingredients:
1 kg raspberries,
1.5 kg of sugar.

Preparation:
Cover the sorted raspberries with sugar and place in a cool place overnight. The next day, carefully drain the raspberry juice and bring it to a boil. Then pour the prepared syrup over the raspberries and put on fire. Cook for 20 minutes over low heat, remember to skim off the foam. Do not stir the jam, but shake it in a circular motion so that the berries remain intact. At the end of cooking, add lemon juice. Cool the finished jam in a bowl of cold water, then transfer it to sterilized jars, close the lids and store in a cool place.

Homemade seedless raspberry jam

Ingredients:
1 kg raspberries, pureed through a sieve,
900 g sugar.

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

Raspberry jam cooked in the oven

Ingredients:
500 g raspberries,
500 g sugar.

Preparation:
Place the sugar and raspberries separately in two heatproof bowls. Place in the oven preheated to 175ºC for 20-30 minutes. Then remove from the oven, combine the raspberries and sugar, which has been cooked into a caramel-colored syrup, in a large bowl and stir gently with a wooden spoon. Place the jam in dry, clean jars, let cool and put in the refrigerator.

Layered raspberry jam

Ingredients:
raspberries and sugar in equal volumes.

Preparation:
Pour the prepared raspberries and sugar into a bowl or saucepan for making jam in layers: 1 cup of raspberries - 1 cup of sugar, and leave for several hours so that the raspberries release juice and it saturates the sugar. Then place the basin on low heat for 30-40 minutes (this depends on the volume of berries and sugar). When the raspberry juice has covered all the sugar, turn up the heat and bring to a boil, stirring with a wooden spoon. Pour the finished jam hot into sterilized jars.

Raspberry “Ten Minute”

Ingredients:
1 kg raspberries,
500g sugar.

Preparation:
Cover the sorted raspberries with sugar and leave them in a bowl to cook overnight. In the morning, stirring gently, heat until the sugar dissolves. After boiling, cook over low heat for 10 minutes, then pour into clean, prepared jars and seal. The jam is stored at room temperature.

Raspberry jam with alcohol

Ingredients:
1 kg raspberries,
1 kg sugar,
¼ cup alcohol

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

Raspberry jam with cognac

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

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

Raspberry jam with lemon

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

Preparation:
Place the berries in an enamel container, cover with sugar and leave overnight in a cool place (you can put it in the refrigerator). After 6-7 hours, when the raspberries release enough juice, place the container over high heat, bring to a boil, then reduce the heat to low and skim off any foam that appears. Then cook the jam for 30 minutes, stirring from time to time with a wooden spatula. 5 minutes before the end of cooking, add the juice of a quarter of a lemon to the jam. Cool the finished jam and place it in sterilized jars, close the lids and store in a cool place.

Bulgarian raspberry jam

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

Preparation:
Pour sugar into a bowl intended for making jam, pour in water and lay out the prepared berries. Cook over low heat until done in one batch. To prevent the berries from burning, remove the bowl from the heat from time to time and stir the contents in a circular motion. Add citric acid before finishing cooking.

Raspberry jam with redcurrant juice

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

Preparation:
Sort the raspberries, pour in hot syrup made from redcurrant juice and sugar, bring to a boil and remove from heat. Cook the jam in 2-3 batches, each time adding the remaining sugar (1-1.2 kg per 1 kg of raspberries). Place the cooled jam into jars, cover with damp parchment paper and tie with twine.

Raspberry jam with juice black currant

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

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

Jelly-like raspberry jam

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

Preparation:
A little secret: for this jam you need to collect not only ripe berries, but also semi-ripe ones, and in small quantities - unripe ones. They will give our jam a gelling effect. This jam is cooked in two stages. Pour ⅔ sugar into the berries and leave for 2 hours so that the raspberries release juice. If you don’t want or have time to wait 2 hours, put the container with raspberries on low heat, add 2 tbsp. water to better dissolve the sugar and slowly bring the mixture to a boil, stirring and removing the resulting foam. After boiling, cook the jam for 5-7 minutes, remove from the stove and leave until completely cool. In the morning, put the berries on low heat again and, slowly, bring the jam to a boil. Then add the remaining sugar, stirring constantly until it is completely dissolved, cook again for 5-7 minutes, and the jam is ready! Pour it into sterilized jars, but do not close the lids immediately, but let it cool slightly (about 1 hour) so that a frozen film forms on the surface of the jam. And only after that close the jam with sterile lids.

Homemade raspberry jam with rhubarb

Ingredients:
350 g raspberries,
750 g sugar,
1.5 kg peeled and chopped rhubarb.

Preparation:
Mix the sugar and rhubarb in a bowl and leave overnight (during this time the rhubarb will release its juice). Pour the juice through a sieve into a saucepan, simmer over low heat for 2 minutes, then add the rhubarb and raspberries. Boil, stir again and let simmer for 5 minutes until the jam thickens. Fill sterile jars with the prepared jam and seal.

Homemade raspberry jam without sugar
Sort through the berries, rinse carefully with water, dry, place in sterilized jars and cover with lids. Then place the jars of raspberries in a large container of water, bring to a boil and boil the jars for 10 minutes. Then remove the jars, seal them tightly with lids and cool under a blanket.

Raspberry jam “Useful” (without cooking)

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

Preparation:
Grind the sorted raspberries with sugar in an enamel pan. Sterilize 0.5 liter jars over steam, let them cool, then add the raspberries, grated with sugar, into them. Boil the plastic lids for 30 seconds and immediately place them on the jars. Store the finished jam in the refrigerator.

Raw raspberry jam

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

Preparation:
Lightly sprinkle the raspberries with vodka to remove any bugs from the berries. Then beat the berries with sugar with a mixer for 10 minutes, gradually adding 6 tbsp. vodka. Transfer the finished jam into sterilized jars, preferably with screw-on lids, crush an aspirin tablet and lightly sprinkle the jam in the jar with this powder to prevent the fermentation process. Place a piece of parchment under the lid, seal the jar and store in the refrigerator.

I wish you delicious jam and a wonderful raspberry mood for the whole winter!

Larisa Shuftaykina

Raspberry jam has always been considered more than just a delicacy or an addition to pies and sweet dishes. It's also famous folk remedy for treatment colds. There are many different ways prepare delicious and healthy raspberry jam, but they are all simple and do not require many ingredients, the main ones being berries and sugar.

To make your jam really tasty and aromatic, you will have to spend time on it - it’s not a very quick process, but the result will definitely please you.

For any raspberry jam you will need fresh raw materials, ideally freshly harvested. Raspberries are a very tender berry and, after lying down, they quickly yield juice and lose their properties.

For the simplest classic recipe you only need sugar and raspberries in equal proportions, that is, for a kilogram of berries you also need a kilogram of sugar.

The berries need to be thoroughly cleaned of leaves and dirt, rinsed and only then begin cooking. Place the fruits in a saucepan, add half the measure of sugar and set the dish aside for 2 or 3 hours. During this time, the berry will give juice.
Next, you need to place the pan on the stove and turn on the heat. As soon as the jam boils, remove it from the heat and leave to brew. It's better to let him rest all night.
The next morning, you need to put the pot of jam back on the fire, let it boil and remove it from the stove again. Then you should immediately add the second half of the sugar, mix everything well until the grains dissolve and pour the jam into jars.

Confiture prepared according to this recipe is not only tasty, but also healthy. Thanks to this method of heat treatment, maximum benefit raspberry jam, since it is not subject to prolonged exposure high temperatures. A short boil is only needed to dissolve the sugar and better preserve the jam in winter.

Quick recipe “Five minutes”

“Pyatiminutka” is the name given to jam... which takes only 5 minutes to cook! This recipe is suitable for preparing dessert at the height of the summer season, when in a summer cottage you don’t want to spend a lot of time at the stove. In addition, this recipe will preserve the maximum benefits in the berry.

To execute it, take:

kilogram of raspberries;
0.5 kilograms of sugar.

If you have more or less raspberries, calculate the required amount of granulated sugar in proportion.

It is best to cook jam in an enamel bowl - a saucepan or basin.

Pour clean berries into the pan in small layers, sprinkling with sugar. Let the fruits sit for a couple of hours until they release their juice.
Turn the stove on to low heat and place the pan on it. The berry should be heated slowly so that as much juice as possible flows out of it.
Stirring, let the jam boil and cook for 5 minutes. Mix everything carefully so as not to crush the berries. During the cooking process, foam will form; it needs to be skimmed off, but don’t throw it away - try it, it’s a separate delicacy.

Pour the hot jam into sterilized jars, roll up the lids and place the containers upside down, lids down. Wrap your sweet treasure in a blanket or blanket - it should cool down gradually. When the jars have cooled completely, store them in a cool place.

Grated raspberries without cooking

An even simpler recipe for preparing raspberries for the winter is to simply grind them with sugar. This option is not exactly jam, since the berries are not heat-treated, however, it is the healthiest, since the fruits retain all their vitamins.

In order for such jam to be stored well without cooking, it requires a preservative, that is, sugar. Therefore, in this recipe there should be 2 times more of it than berries. That is, for 1 kilogram of raspberries, take 2 kilograms of granulated sugar.

First prepare the berries. Some believe that raspberries should not be washed, while others, on the contrary, carefully process them before cooking.

If you want to make sure the berries are clean, follow this algorithm:

Remove the leaves from it, remove the spoiled ones, and then dissolve a tablespoon of salt in water.
Place the berries in this solution and let them stand for 10 minutes.
If there were insects in the raspberries, they will float up.
After this, rinse the berries in several waters to remove the salt and start making jam.

And this process is very simple:

Pour the berries and sugar into an enamel bowl and refrigerate for 3 hours.
Next you need to grind the raspberries and sugar. You can do this with a blender, but if the berries come into contact with metal, it may oxidize. Therefore, we do as our grandmothers and mothers did - grind the berries with sugar with a wooden spoon.
The jars need to be prepared - washed well and burned in the oven or doused with boiling water. All that remains is to simply place the pureed berries in them and sprinkle a spoonful of sugar on top in an even layer. This sugar “lid” protects the jam from mold.

Such berries are not rolled up; the jars are covered with nylon lids and stored in the cold. You can not only eat these raspberries as an independent dessert, but also make tea with them and use them as a filling for pies. Also use this raspberry jam during pregnancy and during the cold season to prevent acute respiratory viral infections and acute respiratory infections.

Berry jelly for the winter

In addition to a large amount of vitamin C, raspberries also contain a lot of pectin. It is due to this that it will be possible to turn jam into jelly.

To prepare, take:

1 kilogram of raspberries;
1 cup of sugar;
200 ml water;
2 grams of citric acid.

Of course, without adding other gelling agents, the dessert will not be as stable as traditional jelly, but it will still be very tasty and unusual.

Place the washed and peeled berries in a saucepan and crush with a rolling pin or a special pestle. Use only wooden or plastic utensils and enamel dishes!
Next, the ground raspberries are diluted with water and placed on the stove. Bring the mixture to a boil and cook for 10 minutes on low heat. After 10 minutes, turn off the heat and let the aromatic composition cool.
Then the future jelly needs to be rid of seeds; to do this, it should be rubbed through a sieve.
Afterwards, you will need to return the pureed mass to the pan, add sugar and, stirring, bring to a boil.
You need to boil the jelly for 40 minutes over medium heat, stirring it constantly and skimming off the foam. At the very end, add citric acid, mix everything again and remove from heat.

The jelly needs to be poured into prepared jars, closed with lids and stored.

Raspberry jam with agar-agar

Agar-agar is a special product similar in properties to gelatin, which is made from seaweed and is widely used in confectionery.

For this jam you will need:

1 kilogram of raspberries;
750 grams of sugar;
1 lemon;
half a teaspoon of agar-agar powder.

For jam, agar-agar is useful because it allows you to prepare a stable, thick jelly. It is easier to achieve the desired consistency with it than without gelling agents, using only natural raspberry pectin.

Transfer the berries with sugar to a bowl for making jam and crush the berries with a masher.
Place the pan on the stove, bring the mixture to a boil, reduce the heat and cook the jam for several minutes.
Then add it to the pan lemon juice, agar-agar and keep the mixture on the fire for a minute so that the gelling agent dissolves into the jam.

Pour the hot mixture into jars and roll up. If you store the jam in the refrigerator, then let it cool first, but you can put it in the cellar while it’s hot.

Raspberry jam in a slow cooker

Due to the fact that the multicooker perfectly maintains any temperature and food does not burn in it as quickly as on the stove, cooking jam in it is a pleasure. You can also add other ingredients to the raspberries, such as some strawberries or rhubarb.

For raspberry jam with rhubarb take:

300 grams of raspberries;
1 kilogram of peeled rhubarb;
750 grams of sugar.

How to cook raspberry jam in a slow cooker:

First, you need to cut the rhubarb into pieces, cover it with sugar and leave it overnight so that it gives juice.
The next morning, pour the juice into the multicooker bowl, select the “Cooking” or “Stew” mode and let the juice boil for about 7 minutes.
Next, you need to transfer the rhubarb and washed raspberries into the bowl, mix them with the syrup and bring to a boil. Boil for 5 minutes, stirring constantly.

After this time, the jam should become thick - this means it is ready. Pour it into jars and screw on the lids.

To make this jam, you will need berries and sugar in a 1 to 1 ratio, as well as 200 ml of water for every kilogram of raspberries.

Pour cold water into a saucepan, boil and add sugar.
Using a wooden spatula, stir the syrup until the sweet crystals are completely dissolved.
Let the syrup boil again and add the berries to it.
Stir and wait until it boils again, and then cook the confiture for 15 - 20 minutes.

To check if the jam is ready, place a drop on a plate. The finished product will thicken in just a few seconds.

Pour the delicacy into sterilized jars and roll up the lids.

The benefits of raspberry jam for the body

We all know about the benefits of raspberry jam for colds. It was not for nothing that our mothers and grandmothers opened the jar as soon as they noticed the first signs of this disease.

Thanks to the high concentration of vitamin C and the presence of phytoncides, raspberries perfectly fight microbes and speed up metabolism in the body.
By the way, phytoncides are also called natural antibiotics and they are what give the berries their aroma.
Also, in the fight against temperature, substances that are close in nature to acetylsalicylic acid. They thin the blood and help resist strokes.
In addition, raspberry jam is rich in ellagic acid, which prevents the division of cancer cells and neutralizes carcinogens.
In addition, raspberry jam contains vitamins A, PP, group B and beta-carotene.

However, all these substances are preserved only in properly prepared jam, and better in one that is subjected to minimal heat treatment. It is also worth remembering that this is a real sugar bomb - the calorie content of raspberry jam is 273 kilocalories for every hundred grams. This means that it should be consumed in moderation.

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

Drinking tea with raspberries is both healthy and tasty, and in addition, jam can be filled with baked goods and used for other purposes. It’s easy to prepare a wonderful dessert, just use the right technology and delicious jam ready for the whole family.

Five-minute raspberry jam

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 their flavor, plus when cooked, they can become soft and lose their shape. However, dust and dirt must be removed. Therefore, we carefully sort it out and literally for 10 minutes. fill with lightly salted water - at the rate of 1 tbsp. l. salt without a slide per liter of water. The berry should be completely hidden. After a few minutes, everything unnecessary will emerge. We catch the living creatures with a slotted spoon, drain the water from the berries and quickly and carefully rinse them with low pressure of water so as not to damage the integrity of the berries.

Place the washed berries in a colander and then add 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 preserving tender raspberries whole is that the portion of berries should not be large, but the container in which they will be cooked should be large. Otherwise, the freer the raspberries are in the container, the better.

Heat the berries over low heat until the sugar is completely dissolved, then increase the heating power to maximum and boil the jam for 5-7 minutes.

During cooking, foam will form - we arm ourselves with a slotted spoon and mercilessly remove all of it. Firstly, this way the jam will cook better and more evenly. Secondly, the remaining foam can provoke the development of bacteria, and the jam will turn sour. 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 not advisable to use metal screw caps, as they will change the color of the jam to dark red, even burgundy.

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

Thick raspberry jam for the winter with whole berries

Ingredients:

1 kg raspberries;
1 kg sugar.

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

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

We sort the berries, but do not wash them. Sprinkle with sugar (in the proportion of 1 kg of berries to 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.

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

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Attention! “] During the cooking process, stir the raspberry jam so that it does not burn. But it’s better to do this not with a spoon, but by rotating the pan in a circle (holding the handles). This will keep the berries intact without crushing them.

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

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

How long should you 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 must cool and when it is ready, the droplet will not spread. It becomes viscous and viscous. Sweet raspberry jam is aromatic, bright and thick.

How much jam can be made from 1 kg of raspberries?] From 1 kg of raspberries and 1 kg of sugar we get a little less than 1 liter of ready-made raspberry jam

The berries were almost completely preserved intact and unharmed. Aromatic and healthy thick raspberry jam is ready for the winter!

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 for a cold. Another useful property: reliable strengthening of the immune system.
The finished product is often used to prepare various baked goods.
With “cold” preservation, there is no need to spend a lot of time at the hot stove, which is especially unpleasant in the summer.

In order for the fragrant delicacy 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 following products:

ripe berries – 1 kg;
sugar – 2 kg.

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Preparation:

The main product is carefully sorted, damaged berries and sepals are removed. After this, 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.
Afterwards the ingredients turn into mush. This is best done with a wooden mortar. The mass should be homogeneous. The future raspberry jam for the winter is laid out in dry, sterilized jars.

A fragrant fresh dessert is covered with sugar. The layer of sweet sand will harden under the influence of the juice, creating a solid layer. It will protect the workpiece from air.

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

Thick raspberry jam for the winter with gelatin

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

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

Ingredients:

1 kg of raspberries, fresh or frozen;
half a glass (100 ml) of water for boiling berries;
1 kg sugar;
half a teaspoon of citric acid;
1 package (15 g) gelatin;
0.5 cups of water for soaking 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 we process fresh raspberries.

We sort and wash the berries, let the water drain. If the raspberries are homemade, grown with your own hands, clean, not dusty, there is no need to wash them.
Place the raspberries in a saucepan and add about half a glass of water. Bring the berries to a boil over low heat.

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

At the same time, sterilize cleanly washed jam jars and lids in a bowl of boiling water - 15 minutes is enough. By the time you spread the raspberry jam, 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 sweetness of raspberry jam and makes it brighter.

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

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

Okay, stir to the very bottom, return the pan to the stove and bring to a boil, turn off the heat.
Quickly, so that it cools down quickly, pour the raspberry jam into dry, sterilized jars. There is no need to turn the lids over, just close and let cool until room temperature and put the jam in the refrigerator or transfer it to the basement.

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

Raspberry jam for the winter - 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.

Required:

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

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A simple recipe with photos of raspberry jam with lemon:

Place the berries in an enamel bowl and cover with sugar. Leave overnight.

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

Overnight, the raspberries will drain under the influence of sugar and release a lot of juice. Place the container with raspberries and juice on the stove and bring to a boil over very high heat. Immediately after the raspberry syrup boils, reduce the heat. Cook raspberry jam over low heat for 20-30 minutes, stirring occasionally and skimming off the foam with a wooden spoon. The longer the raspberries are cooked, the thicker the jam will be.

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

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

It is better not to overcook raspberry jam. Firstly, it won’t be as tasty, the berries will become dry and without flavor. And such jam will become sugary quickly. If you don’t finish cooking, you run the risk that the jam may quickly turn sour or become moldy.
By the way, to prevent the jam from molding, cover the top of the jar with sugar, you will get a sugar jam and then the jam can sit for years and nothing will happen to it.
Malicious worms often settle in the berry; to remove them, fill it with water, adding a handful of salt, they will all float to the top, and removing them will not be difficult.
What can I add? The possibilities here are literally endless. Add orange slices, melon, pumpkin, traditional gooseberries and cherries or cherry leaves.

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

Picking and preparing raspberries is a labor-intensive task, because this berry is so tender! It is better to pick raspberries in dry weather. If the raspberries are to be transported, then pick the berries together with the stalk, and sort them out before making 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 raspberries before cooking, 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 best healing properties has fresh raspberries and workpieces without cooking (or with minimal heating).

Natural raspberries. Place the prepared berries in cooled sterilized jars, shaking frequently to ensure they fit tightly. Cover the jars with sterilized lids and place in a container with water heated to 45-50°C. Sterilize 0.5-liter containers for 10 minutes, 1-liter containers for 15 minutes from the moment they boil. 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 placed in jars are filled with raspberry juice, heated to 45-50°C. Cover the jars with lids and place for sterilization. Sterilize 0.5-liter containers for 10 minutes, 1-liter containers for 15 minutes from the moment they boil. Roll up, turn over and cool.

Raw raspberry jam

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

Preparation:
Sort the raspberries and put them in a bowl. Never wash raspberries to make “raw jam”! Add sugar, the 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 masher. The longer the berries are ground, the more homogeneous the jam becomes and the less it will separate during storage. It is advisable not to use a blender or meat grinder. Place the finished jam in sterilized jars, not reaching the neck 1.5-2 cm. Pour sugar about 1 cm thick on top of the jam. The sugar will harden and turn into a crust, which will protect the jam from spoilage. Seal with plastic lids or tie with parchment paper. Store in the refrigerator.

Raspberries pureed with sugar

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

Preparation:
Soak the raspberries in salted water (20 g of salt per 980 ml of water), remove the floating larvae, drain the water, and carefully 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 pureed mass, mix, heat to 80°C and package in sterilized jars. Place for sterilization: 0.5-liter jars - 16 minutes, 1-liter jars - 20 minutes from the moment of boiling. Roll up.

Raspberries pureed in syrup

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

Preparation:
Rub dry raspberries through a colander with a wooden spoon. Prepare the 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, pack into 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 sugar.

Preparation:
Cover the prepared raspberries with sugar and leave for 4-5 hours. Drain off the juice and boil it for 10 minutes. Place the berries in the resulting syrup, bring to a boil, reduce heat and simmer for 5 minutes. Pour the jam into jars and roll up.

Five-minute jam No. 2

Ingredients:
1 kg of berries,
500 g sugar.

Preparation:
Pour sugar into the berries in a bowl and leave for 3-4 hours until the juice appears. Place 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 (cook for 15 minutes)

Ingredients:
1 kg raspberries,
1.5 kg of sugar.

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

Raspberry jam No. 1

Ingredients:
1 liter raspberries,
1 liter of sugar.

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

Raspberry jam No. 2

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

Preparation:
Pour water into a bowl, add sugar and berries. Place on low heat and cook the jam until done in one batch. During cooking, periodically remove the bowl from the heat and stir the jam. Add citric acid before finishing cooking. Roll up.

Raspberry jam No. 3

Ingredients:
1 kg raspberries,
1.45 kg sugar.

Preparation:
Sprinkle the berries with sugar and leave for 8 hours. Place the bowl over low heat and heat until the sugar dissolves. After this, increase the heat and cook until tender for a minimum time - this will preserve the bright color of the raspberries. Place in jars, roll up, turn over and cool.

Raspberry jam No. 4

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

Preparation:
Prepare a syrup from water and sugar, pour it 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. Place the container with the berries on low heat and cook until tender. Pour into jars, roll up, turn over and cool.

Raspberry jam No. 5

Ingredients:
1 kg raspberries,
500 ml 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. Place on the heat again and simmer for 8-10 minutes, remove from heat and cool for 10-15 minutes. Then put it back on the fire and cook the jam until done. Pour hot into sterilized jars and seal.

Raspberry jam No. 6

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

Preparation:
Fill the prepared berries with half the norm of sugar and leave for 5-6 hours. Drain the juice, add water and the remaining sugar and cook the syrup. Pour 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 carefully in water and let it drain. From half the norm of sugar and 1 cup. Boil the syrup with water until a drop of syrup on the plate does not spread. Add raspberries, bring to a boil, reduce heat and simmer for 15 minutes. Remove from heat and add remaining sugar. Using a wooden spoon, stir the sugar until it is completely dissolved and pour into hot sterilized jars. Roll up, turn over and cool. This jam is similar to jelly.

Raspberry jam in the microwave

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

Preparation:
Mix water with sugar and microwave at full power for 5-15 minutes (depending on power). Stir the syrup every 3 minutes. Place berries and citric acid in hot syrup, stir and set on full power for 8-20 minutes. During this time, stir the jam 3-5 times. Place the finished jam in sterilized jars and seal. Turn over, wrap, cool.

Raspberry jam No. 1

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

Preparation:
Weld sugar syrup from water and sugar until a drop of syrup does not spread on the plate. Place the berries in boiling syrup and cook until tender. Place in sterilized jars and seal. Turn over and cool.

Raspberry jam No. 2

Ingredients:
1 kg raspberries,
1 kg sugar.

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

Raspberry marmalade

Ingredients:
1 kg raspberries,
2 stacks Sahara.

Preparation:
Place the raspberries in a bowl and place over low heat. Heat until they release juice. Rub the hot mixture through a sieve, mix with sugar and cook over high heat, stirring constantly, until thickened. Place hot in sterilized jars and seal.

Raspberry jam

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

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

Happy preparations!

Larisa Shuftaykina

Raspberries are known for their beneficial properties, which include diaphoretic and antipyretic, antiseptic and immunity enhancing. A thrifty housewife always prepares at least a few jars of raspberry jam for future use. You can eat this delicacy not only when you have a cold. Children enjoy drinking it with tea and spreading it on bread. Raspberry jam can also serve as an addition to other desserts: ice cream, cake. You can make this dessert using several recipes, each of which is good in its own way.

Raspberry jam: benefits and harm

The berry contains:

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

Even after heat treatment raspberries remain healthy. Preserves jam from her berries most active substances. However, 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.

Calorie content: 273 kcal.

Thanks to great content useful substances, raspberry jam - good source vitamins and microelements. This is especially important in winter time and at the beginning of spring, when the body suffers from their lack.

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

Like any berry product, this jam can be harmful if used incorrectly or if you eat too much.

Active substances that persist even after heat treatment can cause an allergic reaction.
Pregnant women should use it with caution. A large number of eaten raspberry sweetness can lead to premature birth or I'll miscarry. You need to be especially careful when later, because it can increase uterine contractions.
Breastfeeding women should also refrain from this delicacy, because... raspberries are a strong allergen.
People suffering from kidney diseases, joints, or high sugar in blood.

Subtleties of cooking

To get tasty and useful workpiece from raspberries, you need to know and take into account several important points.

It is advisable to pick raspberries in sunny, dry weather. At this time the berry is sweeter. If harvested after rain or on a cloudy day, the fruit will be watery and almost tasteless.
For jam, you can use ripe or slightly unripe berries if you want to keep them whole in the dessert, but not bruised or spoiled. Fruits that are still completely green and hard are also not suitable.
When picking raspberries, they are placed in low and wide boxes or other similar containers. If you lay the berries in a large layer, the upper fruits will crush the lower ones, they will release juice and lose their shape.
You need to wash raspberries carefully, rinsing them in the shower or dipping them in a container with clean water in a colander. Some housewives believe that it is not necessary to wash this berry, and it is completely in vain. Dust falls on it, chemicals get into it and are sprayed garden plants for protection against pests and diseases. That's why water treatments necessary even for this fragile berry.
Raspberries are often inhabited by small bugs. To get rid of them, the berries need to be soaked for 5-10 minutes in a salty solution, then rinsed, after removing the insect larvae that have floated to the surface. Brine prepared at the rate of 10-20 g of salt per 1 liter of water.
After the raspberries are washed, they must be cleared of sepals and dried. The berry will dry faster if it is poured onto a towel made of material that absorbs moisture well.
Raspberry fruits contain multiple drupes. Some people don’t like jam from this berry only because the small seeds get stuck in their teeth. If your family has such picky eaters, you should choose a recipe that calls for rubbing the fruits through a sieve. Then you will get jam that resembles thick syrup or jam. There will certainly be a use for such a delicacy.
Raspberries contain a moderate amount of pectin, so the jam from them is not too thick. If you want to get a dessert with a denser consistency, you have to add a lot of sugar or use thickeners (agar-agar, pectin, gelatin). Including apples or currants in the dessert also allows you to get a thicker jam, since these fruits contain a significant amount of pectin.
Jars for raspberry jam must not only be washed well, but also sterilized. The lids for it are also sterilized by boiling for this purpose. If the dessert will be stored in the refrigerator, you can use any lids, including plastic ones. To store jam indoors, it is better to cover it with metal lids to ensure an airtight seal.
The shorter the time of heat treatment of berries when making jam, the more benefits they retain, but the more demanding the preparation is in terms of storage conditions. Raw jam can only be stored in the refrigerator. “Pyatiminutka” and similar delicacies, which take no more than 10 minutes to cook, are stored in cool rooms: an unheated pantry, basement, cellar. Desserts that have been cooked for more than 10 minutes usually stand up well at room temperature.
The shelf life of raspberry jam is a year, although in practice it costs well for 2 years. In order not to expire the product, stick labels on the jars with the date of manufacture and the name of the recipe.

Exist various ways cooking raspberry jam. In order to avoid mistakes and get the expected result, you must follow the recommendations that accompany a specific recipe.

A simple recipe for raspberry jam

Composition (per 1.5 l):

raspberries – 1 kg;
sugar – 1.2 kg.

Cooking method:

Sort through the raspberries, removing any unripe or spoiled berries.
Place the berries in a colander and dip it several times in a bucket filled with clean water.
Place the berries on a towel to help them dry faster.
Place the dried berries in the container in which you will cook the jam. Usually a basin is used for this. It is advisable not to use aluminum cookware, as this material reacts with the acids contained in the berries, forming substances harmful to the body.
Sprinkle the berries with sugar.
Cover the bowl with a thin cloth or gauze to protect the berries from insects. Leave in a cool place for several hours, maybe even overnight. During this time, the berry will give a lot of juice, in which the sugar will dissolve completely or almost completely.
Place the bowl of raspberries on the stove. Heat it by stirring the contents with a wooden spatula until it boils. Cook for 5 minutes, skimming off the foam and placing in a vase. The foam from the raspberry jam can be served later with tea, it is very tasty.
Reduce heat and continue cooking the dessert for 15-30 minutes until it reaches what you think is the optimal consistency.
Wash and sterilize the jars, boil the lids that go with them.
Fill the jars with hot jam, close tightly and leave to cool.

After the jar of raspberry jam prepared this way has cooled simple recipe, you can put it in the pantry or any other place where you are used to storing such supplies.

Thick raspberry jam

Composition (per 3 l):

raspberries – 2 kg;
sugar – 2 kg;
pectin – 10 g.

Cooking method:

Sort, wash and dry the raspberries, place them in a bowl or other container that you use to make jam.
Cover the berries with sugar and crush them with a masher.
Cover the container with the dessert with a thin cloth and leave for an hour.
Place the bowl with raspberries on low heat and heat, stirring, until the dessert boils.
Cook for 5 minutes, skimming off any foam.
Sprinkle the jam with pectin and stir. Cook the treat for another 3 minutes and remove from heat.
Place the jam in prepared jars, seal them tightly and, after cooling, store them in a cool room.

Welded by this recipe jam resembles jam and can be used to make sweet sandwiches and various desserts.

Raspberry jam with whole berries

Composition (per 3 l):

raspberries – 2 kg;
sugar – 2 kg;
lemon – 0.25 pcs.

Cooking method:

Prepare the raspberries by sorting them, washing them and drying them.
Place the berries in a bowl and add a kilogram of sugar. Shake the bowl to mix the raspberries and sugar without crushing them.
Cover the basin with a cloth and wait several hours until the raspberries release juice in which the sugar will dissolve.
Over medium heat, bring the jam to a boil and cook for 2-3 minutes, skimming off the foam. Leave for 5-6 hours for the jam to cool.
Add half the remaining sugar, bring the jam to a boil again and cook for 2-3 minutes over medium heat.
Wait for the treat to cool down again. Add the remaining sugar and juice squeezed from a quarter of a lemon. Boil again for 2-3 minutes, skimming off any foam.
Place the jam in sterilized jars and seal tightly.

Jam with whole berries looks appetizing, reminiscent of confiture. It should be stored in a cool place.

“Five-minute” raspberry

Composition (per 1.5 l):

raspberries – 1 kg;
sugar – 1 kg.

Cooking method:

Prepare the berry, place it in a saucepan or basin where you will make jam from it.
Sprinkle the berries with sugar and shake the food container several times to mix.
Cover the container with raspberries with a cloth and leave for several hours to release the juice.
Place the container with the future jam over medium heat, bring the berry mass to a boil and cook for 5 minutes, skimming off the foam.
Immediately pour the jam into sterilized jars and close them with metal or nylon lids.

Pyatiminutka jam is best stored in the refrigerator. If there is not enough space in it, you can put it in a cold cellar, but dessert can remain in it for no more than 6 months.

Raspberry jam in sugar syrup

Composition (per 1.5 l):

raspberries – 1 kg;
sugar – 1 kg;
water – 0.2 l;
lemon – 0.25 pcs.

Cooking method:

Wash the raspberries and let them dry.
Mix sugar with water. Heat this mixture over low heat, stirring with a spatula, until the sugar is completely dissolved.
Add juice squeezed from a quarter of a lemon to the syrup. Mix well, remove from heat.
Pour the syrup over the prepared berries. Cover the container with them with a cloth.
Wait for the syrup to cool. During this time, the raspberries will release juice, which is mixed with syrup.
Heat the sweet mixture over medium heat and boil it for 5 minutes, removing the foam.
Place the dessert in prepared jars and seal them.

This option for making raspberry jam has a number of advantages. The berries in the dessert remain intact, making it look very appetizing. A short cooking time of berries allows you to save a significant part of them useful properties. Long-term soaking of the berries in hot syrup allows you to store the jam outside the refrigerator, in any room that is not too hot.

Raspberry jam with citric acid

Composition (per 1.5 l):

raspberries – 1 kg;
sugar – 1 kg;
citric acid – 10 g;
gelatin – 3 g;
water – 0.2 l.

Cooking method:

Pour 50 ml of cool boiled water and dissolve gelatin in it.
Pour the remaining water over the raspberries, add sugar and citric acid into the container with it. Stir the ingredients and heat over low heat. Cook for 20-30 minutes.
Strain the mixture through a sieve to remove the drupes.
Heat the raspberry syrup, pour gelatin into it. After a minute, remove the container with the treat from the heat and place it in the prepared jars.
Seal the jars tightly.

After cooling, the jars of the delicious dessert prepared according to this recipe can be stored in the pantry or kitchen cabinet; this jam stands well even at room temperature.

Jam made from raspberries in a slow cooker

Composition (per 2 l):

raspberries – 1.5 kg;
sugar – 1.5 kg;
water – 0.25 l.

Cooking method:

Pour the prepared berries into the multicooker bowl and fill with water.
Turn on the unit by activating the “Extinguishing” program. Set the timer for half an hour.
When the program ends, add sugar. Continue cooking the dessert in the same mode for another 15 minutes.
Place the jam in sterilized jars and seal them.

When preparing jam using a multicooker, you don’t have to worry about it burning. There is no need to stir it during cooking.

Composition (per 2 l):

raspberries – 1.5 kg;
oranges – 0.5 kg;
sugar – 1 kg.

Cooking method:

Peel the oranges and separate them into slices. Remove white films and seeds.
Place the peeled orange slices in a blender container and grind.
Blend the prepared raspberries with a blender and mix them with the orange mixture.
Add sugar and stir.
Over low heat, bring the resulting mixture to a boil, cook for 5 minutes. Remove the mixture from the heat for 15 minutes, then cook it again for 5 minutes. Repeat this manipulation 2 more times.

All that remains is to place the fragrant dessert in prepared jars, roll them up and put them away for storage in the pantry or other room where you have similar preparations.

Raspberry jam is one of the most beloved delicacies by many. It is not only tasty, but also healthy. You can make it using several recipes, each of which has its own advantages.