Five-minute raspberry jam for the winter - 9 step-by-step recipes with photos

Five-minute raspberry jam for the winter is a great way to preserve as much as possible all the useful and medicinal properties of the berry with minimal heat treatment, and it is prepared quite quickly and simply. We have made a selection of the most interesting 9 step-by-step recipes for this jam for any preference. Indeed, in the modern world, every minute is precious.

Classic Raspberry Five-Minute Recipe

The jam according to this recipe will turn out not thick, but amazingly tasty. We don't use additives, thickeners, and use slightly less sugar in the conventional 1: 1 ratio, and raspberries don't have enough natural pectin to be gelling. But, the jam retains the best properties and taste of fresh berries.

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  Let's prepare raspberries. We sort out for the presence of garbage, if bugs come across in the berry - it is better to soak in a saline solution (1 tbsp. L of salt per 1 l. Of water) for 10 minutes, only then be sure to wash the berry well several times, and if the berry is good, clean and homemade - you can not wash. In any case, the berry must be handled carefully so as not to damage it.
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  We spread the raspberries in handfuls in a bowl, in which we will later cook our "five-minute" and sprinkle it with sugar. Do not mix! Cover with a towel or gauze and leave the raspberries in the room for 4 hours. This time is enough for the berry to give juice, but you can leave it in the refrigerator overnight. The sugar will be saturated with juice and will begin to melt.
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  Place the pot on the stove and bring it to a boil over low heat. The remaining grains of sugar will gradually dissolve. The jam should boil very weakly, almost imperceptibly. Stir very carefully so as not to crush the berries.
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  After boiling, cook for 5 minutes. We constantly remove the pink delicate foam. As soon as the jam stops gurgling, pour it into prepared sterilized and dry jars. We turn the cans over to the lids and leave them under the blanket, this is important so that the cooling process is as long as possible, and the jam becomes even richer. Then you can take the jam to storage in the pantry or put it in the refrigerator.

Whole Berry Raspberry Jam Recipe

In this recipe, it is advisable to use dense and whole beautiful berries that are not overripe, this will better preserve the berry consistency. We will also use an equal amount of sugar and berries, which will add thickness to the jam.

Ingredients:

• Berry-raspberry - 1 kg.
• Granulated sugar - 1 kg. 

Cooking process:

1. It is advisable not to wash raspberries for this recipe, in order to preserve the integrity of the berries, you just need to carefully sort them out of litter and insects. We do this very carefully so as not to damage the berries. But, if you still need to rinse, pour the berry into a colander and immerse it in a saline solution or just in water for a few minutes. This immersion method will help us keep the berry intact.
2. We shift the raspberries into an enamel basin, pour sugar in several layers. Cover with a towel and leave at room temperature for 5 hours until the berries let out enough juice, or in a cool place overnight.
3. We put the jam on a small fire until the sugar grains dissolve. Stir very gently at this stage a couple of times.As soon as the raspberry mass boils, increase the heat and cook for 5 minutes. During this period, it is not advisable to interfere with the jam. To prevent the jam from burning, shake the pan slightly during the boiling period. If you still want to mix - you can, but very gently and only with a wooden spatula. Do not forget to remove the foam, because it can oxidize the jam.
4. Pour even hot jam to the brim of sterile jars, roll it up, turn it upside down and wrap it in a "fur coat" for slow cooling and saturation of the jam.

Nice to eat on winter days!

Thick raspberry jam with gelatin

In this recipe we will add one original cognac ingredient. If you want, you can simply exclude it, but then you will not recognize the taste of the unique jam. All alcohol will evaporate during cooking, leaving a spicy note. Gelatin quickly and without much hassle will give the jam a thick consistency. The jam cooks quickly, it looks like marmalade.

Ingredients:

• Fresh raspberries - 1 kg.
• Sugar - sand - 0.8 kg.
• Gelatin - 1 tbsp. l.
• Cognac - 50 g. 

Cooking process:

1. We sort out raspberries, remove bad and underripe berries, garbage and living creatures. If necessary, rinse the berry, pour it into a colander and let the water drain and dry the berry.
2. Place the berry in an enamel bowl, in which we will cook. Since we will cook in a water bath, you need to take a saucepan. Fill the raspberries with granulated sugar, knead with a blender or wooden pusher. Pour cognac to the raspberries and stir.
3. Mix gelatin with water, as indicated in the recipe on the package, in a separate plate, and leave to swell.
4. Making a water bath. We put a large saucepan filled with water on the fire. To determine the amount of water needed, you can pour a third of the pan and measure the container with raspberries, placing it inside. Remember that boiling water will rise a little higher, so there should be no more than ¾ of the height of the raspberry pot. Boil water and put a raspberry blank in a water bath.
5. Bring the jam to a boil and cook for 5 minutes, regularly removing the resulting foam and stirring with a wooden spatula.
6. At the end of the cooking time, add the dissolved gelatin, mix and heat for 1 minute. Put the hot jam in sterile hot jars prepared in advance, cover with lids and let cool slightly. This is necessary so that condensation does not form under the lid, and the jam will stand well all winter.
7. We roll up the cans with pre-boiled lids, turn over, cover with a towel. After complete cooling, we put it away for storage in a cool place.

Raspberry Jam with Pectin

Due to the pectin content, you can safely reduce the amount of sugar in the jam. The jam will turn out to be thick and healthy, because pectin is a kind of plant orderly, which removes toxins from the body and maintains health.

Ingredients:

• Fresh raspberries - 2 kg.
• Sugar - sand - 1.2 kg.
• Pectin - 30g. 

Cooking process:

1. Combine the pectin and sugar in a dry bowl and stir. It is very important to do this so that the pectin does not form lumps when added to the jam.
2. We sort out the raspberries for the presence of debris, rinse and dry if necessary. In the presence of insects, pour the berry into a colander and place it in a saline solution for 5 minutes, remove everyone who comes up from the surface and wash the berry in clean water several times using the same "immersion" method. This will prevent damage to the berry.
3. We put the berries in an enamel bowl, knead with a blender or a pusher for potatoes. Add a mixture of sugar and pectin to the resulting raspberry gruel, mix, bring to a boil over low heat and cook over medium heat for 10 minutes, stirring with a wooden spoon and regularly skimming off the foam.
4. Remove from heat, pour into sterile jars, cover with lids, twist. After cooling, we send the jam for storage in a cool place.

Raspberry jam with agar agar

Raspberry jam - five minutes is a great way to prepare a dessert for the winter, spending a little time, and preserving the maximum benefit of fresh berries. This recipe will appeal to those who love the jelly consistency of jam, it will turn out to be thick and aromatic.

Ingredients:

• Raspberry - 800 g.
• Sugar - 400 g.
• Agar-agar - 20g.
• Citric acid - 0.3 tsp 

Cooking process:

1. We carefully sort out the raspberries, clean them of all that is superfluous and rinse them, give time to dry. We place all the berries in a bowl for making jam. Pour sugar and citric acid on top - it will help preserve the beautiful color of the treat and will serve as an additional preservative.
2. We put the dishes on a moderate heat. After a couple of minutes, the raspberry juice will begin to separate. We do not leave the jam unattended, stirring it from time to time. When significant bubbles appear on the surface, indicating that the jam is boiling, add agar-agar and boil the raspberries for 5 minutes over low heat.
3. While the jam is quite liquid, it will thicken - when it cools down, it is already in jars. Pour hot jam into prepared small jars, roll up and turn over. We leave it there until it cools completely, then you can transfer it to a storage place.

Enjoy this wonderful jam in winter!

Raspberry jam with citric acid

This is one of the old recipes, according to which our grandmothers made raspberry jam. It contains a lot of sugar and therefore it costs a very long time, while citric acid will give the jam a bright color and play the role of a preservative.

Ingredients:

• Raspberries - 1000 g.
• Sugar - 2000
• Water - 1 liter.
• Citric acid - 2 tsp 

Cooking process:

1. First, we cook the syrup, for this we dilute the sugar in water and cook until the sugar is completely dissolved in an enamel bowl.
2. We sort out the raspberries, from various debris, rinse and give time to drain the water and dry the berry. Place the raspberries in the syrup, cover with a thin towel and set aside for 1 hour.
3. We put the basin on low heat, and after boiling, cook for 5-10 minutes. Remove the foam regularly and mix the jam gently so that it does not start to burn. Add citric acid 3 minutes before cooking.
4. You can check the readiness of the jam if you drop the jam on a saucer previously placed in the refrigerator and leave it for a minute - it should not spread, but should freeze - it means that the jam is ready and you can pour it into sterile jars. We close the jam and put it in storage for the winter.

How pleasant it is to open the jar and enjoy this vitamin sweetness!

Raspberry jam with lemon

Lemon and raspberry jam is a combination of the most important vitamins in winter. It is excellent to eat for colds or to strengthen immunity and prevent diseases in winter. A very unusual recipe due to the addition of aromatic herbs, but if you don't like basil, you can leave only mint, everything to your taste!

Ingredients:

• Raspberries - 1000 g.
• Large lemon - 1 piece.
• Sugar - 500 g.
• Fresh mint and basil - 7 leaves each. 

Cooking process:

1. We clean the raspberries from debris, remove the stalks. Pour into an enamel bowl, in which we will prepare the jam. It is important that the cookware has a wide bottom. Add water and granulated sugar. Mix everything and set for several hours, covering with a towel or gauze, so that the raspberries let the juice out.
2. We put the basin on the stove and bring it to a boil over low heat and stir occasionally, cook for 5 minutes. We remove the jam from the fire and let it cool.
3. Wash the lemon well, wipe it dry, remove the zest with a special grater, or simply cut it off with a knife. Take a piece of gauze, fold it in half and put in it lemon zest, mint and basil leaves, previously washed and dried. Tie a knot, leaving a long gauze "tail". Dip it in the jam with the tail out. Squeeze the juice from half of the lemon and place it in the jam, stir gently, holding the bundle.
4. Put the basin on fire again, boil for 5 minutes, after boiling.Remove the spice bundle, pour the jam into sterile jars and roll it up under the tin lids. We turn the cans upside down, cover them with a blanket until they cool completely.

Store in a cool, dark place.

Raspberry jam with cherries

We will prepare the jam in several stages, the berries are prepared in different ways, but their combination in one recipe is simply delicious! The cherries remain intact, the jam is thick, has a cherry flavor and a raspberry aftertaste.

Ingredients:

• Ripe raspberries - 300 g.
• Juicy pitted cherries - 500 g.
• Sugar - 600 g. 

Cooking process:

1. We sort out the berries, leave only good, fresh ones that are not rotten, clean them of debris. We wash the cherries and remove the seeds, the weight of the berries in the recipe is indicated already without seeds.
2. We take two vessels. In one we place the cherries and pour 400 g of sugar over it, cover with a towel and set aside for 6 hours or overnight in the refrigerator.
3. Place the raspberries in the second container, sprinkle 200 g of sugar, leave for 2-3 hours in the room to make the juice stand out, then put it in the refrigerator too.
4. In order for the cherry to let in more juice and all the sugar to dissolve, mix it a couple of times. Pour the cherries into a bowl for making jam, put on medium heat. When it appears, remove the foam. After boiling, reduce the temperature a little so that the cherries boil calmly, and cook for 5 minutes. Turn off the stove, the cherry blank should cool at room temperature and stand for 3 hours.
5. We put it on a small fire again. We remove the foam from the very top, without touching the berries, and bring to a boil. Add raspberries, increase the heat to moderate. As soon as it boils, cook for 5 minutes over low heat.
6. As soon as the jam is ready, pour it into hot pre-prepared sterile jars to the very top and immediately roll it up. We turn it over on the lid, and after it has completely cooled down, we put it in the basement or closet.

Raspberry jam in a slow cooker

Amazing, very quick jam with the aroma of fresh mint, any boring winter day will rightfully make it bright and colorful. Mint, if desired, can be replaced with lemon balm. It is easy and simple to prepare, all vitamins are preserved, because we cook for only 5 minutes.

Ingredients:

• Raspberries - 1 kg.
• A sprig of fresh mint.
• Granulated sugar - 1 kg.

Cooking process:

1. Carefully sort out the raspberry-berry and rinse it, let the water drain. Place the raspberries in a bowl, sprinkle with sugar on top, cover with a napkin and leave overnight to form juice.
2. Strain the juice into the multicooker bowl, turn on the "Stew" or "Soup" program (depending on which model of the unit) and cook for 10 minutes until thickened. Gently transfer the berries to the multicooker bowl and continue to cook on the same program for 5 minutes. We remove the foam, if it has formed, and put a container for steaming on the bowl. Here we will sterilize jars with lids that have been pre-washed with baking soda.
3. We put the jam in jars and close for the winter. Turn over and leave them to cool. Our delicious jam is ready.

Bon Appetit!