Raspberry jam for the winter - 10 simple and delicious recipes

In a fruitful year, rich in raspberries, you always want to prepare these berries in the form of delicious jam, preferably according to simple, understandable and successful recipes. After all, summer ends so quickly, and the benefits of berries will remain for a long time in the form of cherished jars.

Raspberry jam-five minutes for the winter

Five minutes is unpretentious in execution and helps to preserve all the natural benefits of berries, while allowing the blanks to stand for a long time.

Cooking time: 1 hour 25 minutes.

Servings: 6.

• 
  Raspberry berries need to be sorted out well, the leaves must be thrown away, beetles must be etched out of the berries. To do this, you need to prepare a solution of 1 liter of cold water and 1 tbsp. l. salt. Put the raspberries in a sieve, put the sieve in salt water. After 5 min. the beetles will float up. Drain the water, and wash the berries very carefully 2-3 times in cold water. But if the berries are your own, you don't need to wash them. Remove the stalks and put the raspberries in a sieve, drain the liquid. Transfer the berries to a saucepan, where the five minutes will be cooked. The pan should not be aluminum.
• 
  Crush the berries with a plastic potato crush, add granulated sugar, stir with a wooden spatula. Leave for 1 hour to dissolve the sugar particles.
• 
  Place the pan on low heat, wait until the sugar is completely dissolved, stirring actively with a spatula. Add heat to medium and wait for the mixture to boil. The foam that is released during cooking must be removed so that the jam does not turn sour. From the beginning of boiling to the end of cooking, no more than 5 minutes should pass.
• 
  Wash jars and lids in a soda solution, rinse and dry. Sterilize the jars, place the lids in boiling water for 5 minutes. Pour boiling jam into prepared jars (preferably small) and roll up or tighten with screw caps. Turn the container with the blanks upside down, wrap it in a warm blanket and wait until it cools completely, then take it out to a cold place.
• 
  You need to store such jam at a constant low temperature in a dark place. Use as a berry sauce for pancakes, pancakes, cheese cakes and curd casseroles.

Bon Appetit!

A simple recipe for raspberry jam without cooking

Raw raspberry jam conquered more than a dozen housewives with its simplicity of preparation, because the most difficult thing here is to properly prepare glass jars. The aroma and taste of raspberries are completely preserved, vitamins and organic acids are not destroyed in this process.

Cooking time: 4 hours.

Servings: 11.

Ingredients:

• Raspberries - 2.2 kg;
• Granulated sugar - 3.6 kg.

Cooking process:

1. Sort raspberries, wash in cold water. It is absolutely impossible to wash it under a stream, for this you need to put the berries in portions in a sieve or colander and put them in a bowl of water. Change the water several times and then leave the berries in a sieve so that the water flows quietly.
2. Crush the raspberries in a saucepan using a plastic mashed potato pusher. If desired, you can grind the mass through a sieve to remove the seeds (not everyone likes their presence).
3. Pour the raspberry puree with granulated sugar, stir and leave to brew for 4 hours at room temperature, so that the berry juice has time to dissolve the sugar. Stir the mixture a couple of times in the process.
4. Wash lids and jars thoroughly in soapy water and rinse. Boil the lids for 4 minutes, sterilize the jars over steam or in the microwave (optionally, in the oven).
5. Spread the ready-made vitamin mass in jars, retreating from above by 2 cm. Pour sugar 1 cm from above to form a crust that will prevent mold from growing on the surface.
6. Seal the cans tightly with screw caps or roll up. Such a workpiece must be kept in a refrigerator or a cold basement; in winter it can be placed on a cold balcony and covered with a dark cloth. The abundance of sugar will keep the jam from freezing.

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How to prepare raspberry jam with whole berries for the winter?

It is very beautiful when individual whole raspberries float in the dark ruby ​​syrup of the jam. In addition, such a delicacy structure has its own appeal: individual berries are well felt on the tongue.

Cooking time: 5 hours.

Servings: 6.

Ingredients:

• Purified water - 700 ml;
• Raspberries - 1 kg;
• Granulated sugar - 1.5 kg.

Cooking process:

1. Inspect raspberries for worms and rot, remove damaged. If desired, rinse the berries very carefully in cold water, however, this can easily make the raspberries sour. Remove the stalks.
2. For the syrup, add water to the granulated sugar and put the saucepan over medium heat, wait until it boils. The sugar should all dissolve in the water.
3. Boil the syrup for 5 minutes. and pour over the prepared raspberries, leave in this form for 3.5-4 hours, without interfering.
4. After the time has elapsed, very gently catch the berries out of the syrup with a sieve.
5. Boil the berry syrup itself in a saucepan for another 20 minutes. over medium heat. You need to check the readiness of the syrup drop by drop: if the drop has become viscous, you can proceed further.
6. Put the berries back in the syrup and cook for another 10 minutes, removing the foam from the jam.
7. Put half-liter glass jars, washed with soda, in a cold oven, set the temperature to 110 degrees and keep there for 20 minutes. During this time, you need to boil the lids and dry them.
8. Fill the jars with boiling syrup jam with berries to the brim, roll up with a machine. Turn the jar dessert upside down and cover with a warm blanket. Leave to cool overnight.
9. Transfer to a cellar or closet, use within 10-12 months.

Bon Appetit!

Thick raspberry jam with gelatin for the winter

Gelatin will help to get a very dense consistency of jam, which will not spread and is suitable for fillings in pies, yeast pies, dumplings.

Cooking time: 4 hours.

Servings: 4.

Ingredients:

• Raspberries - 1.2 kg;
• Granulated sugar - 1.2 kg;
• Powdered gelatin - 50 g.

Cooking process:

1. Sort raspberries, discard damaged berries, remove sepals. It is advisable not to wash the raw materials, so as not to add excess moisture.
2. Put all the raspberries in a large saucepan, sprinkle with granulated sugar and leave for a couple of hours so that the juice from the berries soaks and dissolves the sugar.
3. On a minimum heat, put the stove with the mixture, bring to a boil and wait until all the sugar particles have completely dispersed in the syrup.
4. Dilute gelatin in the form of granules (regular from the supermarket) as written on the bag. Remove the boiled jam from the burner, remove the foam that has arisen, cool slightly and add the swollen gelatin. Stir until the gelatinous mass dissolves. When using gelatin sheets, it is important to recalculate the weight.
5. Rinse glass jars and lids with soda, rinse, sterilize the jars. Boil the lids.
6. Arrange the hot jam immediately in the jars, roll up or tighten with screw caps. There is no need to turn it over, because the gelatin will immediately begin to gelatinize the mass, and shaking may prevent you from getting a homogeneous jelly.
7. After cooling, the workpieces are removed to a cold place without access to sunlight. You can store raspberry jam for 1-1.5 years.

Bon Appetit!

How to make delicious raspberry jam in a slow cooker?

In a slow cooker, raspberry jam is prepared as easy as shelling pears, the kitchen assistant will do everything for you. I suggest adding fragrant greens, namely mint, from this the taste will sparkle with new fresh notes.

Cooking time: 1 hour 15 minutes.

Servings: 2.

Ingredients:

• Fresh raspberries - 1.4 kg;
• Granulated sugar - 0.7 kg;
• A sprig of mint - 2 pcs.

Cooking process:

1. You do not need to wash raspberries, because they are very fragile and quickly lose their shape, they can leak. It is imperative to throw away rotten and damaged specimens, tear off the sepals.
2. Pour raspberries into the multicooker bowl, add sugar there.
3. Shake the bowl a little, after 10 minutes. set the "Extinguishing" program and set 45 minutes. Close the lid of the multicooker and cook by removing the valve from the lid.
4. While the jam is cooking, stir it several times. As a rule, no foam forms.
5. Wash the mint in cold water and dry, add to the jam for 5 minutes. before the end of cooking.
6. It is not recommended to cook more jam at a time than indicated in the layout, otherwise it may leak out of the multicooker.
7. Wash jars and lids in soapy water and rinse thoroughly. Boil and dry the lids additionally. Glass jars must be sterilized in any way.
8. Pour hot jam into processed jars, discarding the mint in advance, and roll up with a machine or twist as tightly as possible. Allow to cool upside down under a warm blanket and take to a closet or basement.
9. Store for a maximum of 1 year and use with pancakes, loaf, on the basis of this preparation, compotes, fruit drinks and jelly can be cooked in winter.

Bon Appetit!

Thick raspberry jam with agar-agar

To get the necessary thickness from raspberry jam, you can use not only gelatin, but also agar-agar. It also has many health benefits and helps give watery raspberries a fairly dense texture.

Cooking time: 1 hour 50 minutes.

Servings: 3.

Ingredients:

• Raspberries - 2 kg;
• Granulated sugar - 1.4 kg;
• Agar-agar - 14 g;
• Boiling water - 200 ml.

Cooking process:

1. Raspberries, if purchased, must be washed, homemade can not be washed, but it is worth carefully sorting out. Sepals must be removed after washing to prevent the berries from souring. If the berries have been washed, they need to be put in a sieve or on paper towels and dried, there is no need for excess moisture in the jam.
2. Pour the berries into a deep saucepan or bowl, add half the sugar. Leave in the refrigerator for a few hours or even overnight.
3. During the night, the sugar will dissolve in the juice of the berries. Transfer the entire mixture to a blender bowl and punch until smooth, then pour into a thick-walled saucepan.
4. Pour the remaining sugar into the puree, stir and bring to a boil over medium heat, then cook for another 10 minutes, stirring constantly with a wooden spoon or spatula and removing the foam. The fire should be below average.
5. It is not necessary to soak agar-agar in water in advance, you need to measure the required amount and pour boiling water over it, stir.
6. Pour the agar-agar-water mixture into the jam and cook for another 5 minutes.
7. Arrange the boiling mass in previously prepared, processed and sterilized jars, roll up. Turn upside down and wrap the jars with blanks in a warm blanket. Allow to slowly reach room temperature during the day and can be removed to the cellar or pantry.
8. The jam turns out to be dense, keeps its shape well. It is logical to use it as a filler for confectionery and baking.

Bon Appetit!

A simple and delicious seedless raspberry jam recipe

Pits are not always appropriate in raspberry jam: someone likes to feel them when tasting a dessert, while someone prefers to savor pitted jam, rejoicing in its complete homogeneity. Therefore, today we cook jam exclusively without seeds.

Cooking time: 1 hour 45 minutes.

Servings: 2.

Ingredients:

• Raspberries - 1.3 kg;
• Water - 430 ml;
• Granulated sugar - 1.6 kg.

Cooking process:

1. Prepare the berries by examining them: sort out leaves, rotten, damaged berries. Put the raspberries in a large enamel saucepan, add water there, put on low heat.
2. Cook after boiling for about 20 minutes. until the berries are homogeneous and soft.
3. Cool to a warm state so that you can pick it up. Next, line a sieve or colander in several layers with gauze, spread the mass there and squeeze the raspberry puree through gauze. You can put the berry mass into a sieve with fine holes and, using a silicone spatula or a tablespoon, grind the contents, throwing out the seeds.
4. Add sugar to the resulting juice, stir and bring to a boil again, stirring constantly.
5. Cook over a low-medium heat for about 1 hour. From time to time you need to remove the foam and stir the mass with a wooden spoon with a long handle. Readiness can be determined by dropping a couple of drops of jam on a cold saucer. The finished jam drains very slowly, and after cooling it quickly sets and hardens.
6. Arrange the raspberry jam in pre-washed and sterilized jars, screw or roll up with sterilized metal lids.
7. Allow to cool and store in a cool place. Use within a year.

Bon Appetit!

Low Calorie Raspberry Jam No Added Sugar

Such jam will be an excellent help in winter in the treatment of colds for those who cannot use medications, including pregnant women. It perfectly retains all vitamins and at the same time does not carry empty calories.

Cooking time: 1 hour 20 minutes.

Servings: 4.

Ingredients:

• Raspberries - 3 kg;
• Water - 100 ml.

Cooking process:

1. Put clean raspberries into a wide saucepan, from which all suppressed and spoiled berries, devoid of stalks, were selected. Raspberries can be washed, but this must be done before removing the tails.
2. Pour half a glass of water to the berries and put the pan on low heat.
3. The juice that will stand out must be scooped into a separate bowl. It can also be prepared separately later and drunk in the winter as a compote.
4. Transfer the thick mass to the multicooker bowl, set the "Stew" program for 60 minutes.
5. Cook the raspberries, periodically opening the lid and stirring the contents of the bowl.
6. Rinse half-liter cans and metal lids, sealed or screwed in soda solution and rinse. Pour boiling water over the lids, sterilize the jars in the oven, over the steam of a kettle or in the microwave.
7. Pour the product into a prepared sterile container and twist or roll up. Turn the jars upside down and cool while warm.
8. Store such a sugar-free vitamin preparation in a place with a constantly low temperature.
9. Use for the preparation of fruit drinks, jelly, puddings.

Bon Appetit!

Delicious Banana Raspberry Jam Recipe

Easy to prepare raspberry jam with the addition of bananas will surprise you with its taste, moderately sweet, with a slight sourness. Bananas should be ripe and soft, but not blackened.

Cooking time: 55 min.

Servings: 5.

Ingredients:

• Granulated sugar - 1.5 kg;
• Raspberries - 1 kg;
• Bananas - 0.6 kg;
• Water - 100 ml.

Cooking process:

1. Raspberries need to be collected as clean as possible, without damage, debris and stalks. Unripe berries will not go into jam.
2. Place the raspberries in a large heavy-bottomed saucepan and sprinkle with sugar. Shake the pan with the mixture several times and let stand in the refrigerator for about half an hour, so that the juice from the berries stands out and the sugar soaks in.
3. Wash bananas with soap, peel and cut into small circles. Add water to them.
4. Mix raspberries with sugar, water and bananas in a saucepan, put on low heat and so bring to a boil, turn off and let cool. Do not forget to remove the foam.
5. When the workpiece has completely cooled down, it must be boiled again and cooled completely.
6. Prepare clean, washed jars and lids. Boil the lids for 3 minutes. Sterilize the banks.
7. Boil the jam again for the third time and pour quickly into the jars.Roll or twist the workpieces with screw caps, turn them over and let them cool, wrapping them warmly.
8. After cooling down, put the jars in the basement or on the shelf of the pantry, the shelf life is about a year.

Bon Appetit!

Step-by-step recipe for making raspberry jam on pectin

To cook thick raspberry jam, you need to either thicken it with purchased pectin, or cook it with other berries or fruits that contain a lot of pectin, because the berry itself does not have enough of it. Today we will cook jam from one raspberry on pectin powder.

Cooking time: 1 hour.

Servings: 2.

Ingredients:

• Raspberries - 950 g;
• Granulated sugar - 830 g;
• Pectin - 1 sachet.

Cooking process:

1. Inspect the berries completely, remove the damaged ones. Rinse the raspberries in several waters, putting them in a sieve, then leave them there so that the glass and berries dry out.
2. Pour the raspberries into a large bowl, add sugar to it, mix, leave for 15 minutes, so that it starts up the juice.
3. Put the bowl with the contents on low heat, cook until boiling, and then another 7 minutes, stirring constantly.
4. The foam generated during cooking must be removed.
5. For jam, you can use pure pectin, which is sold by weight, then you need to take about 10 g and mix it with 20 g of sugar. If you use pure sugar-free pectin, it will become stony in the hot mass and nothing can dissolve it. You can also buy a bag of pectin mixture (20 g), it consists of pectin, sugar and citric acid. You can use a sachet or half of it.
6. Pour the mixture of pectin and sugar in a thin stream into the jam, stirring constantly, and cook for another 10 minutes.
7. Pour boiling jam into sterilized jars, roll up with sterile lids and cool, wrapping them in a warm blanket and turning the jars upside down.
8. Remove to a cool place and store for about a year.

Bon Appetit!