Homemade raspberry jam. Raspberry jam for the winter - the best recipes

We will not go into lengthy details of the enormous usefulness of raspberries and in the form of eaten fresh berries, and in dried form (in tea, in compotes), and in the form of a canned product for the winter. These are the recipes for making raspberry jam that we would like to offer our many readers.

Preparing berries for making jam

We sort fresh raspberries from the leaves and remove them from total number unripe berries and overripe ones, we also remove the stalks and leaves of the berries.

Place the raspberries in a colander with large holes so that the water drains out quickly when needed. BUT! Under running water We do not wash the raspberries. This is not a strong plum with apricots. The berry is tender. Therefore, we pour water into a basin and carefully immerse the colander with berries in it. We also carefully lift it, let the water drain and transfer it (also very carefully) into the basin in which we will prepare it.

If raspberries are infected with small white worms (raspberry bug larvae), the berries should be treated with saline solution. To prepare it, dissolve 10 grams of salt in a liter of water. Place the berries in this solution for 5-10 minutes, and remove the surfaced larvae with a slotted spoon. Then the raspberries need to be washed twice using the above method (with a colander) in running water. Little advice- if you are completely confident in your berries and their quality, but such raspberries do not need to be washed, but simply sort them thoroughly.

Methods for making raspberry jam

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

Five-minute jam. The amount of sugar and berries for this jam is used in a 1:1 ratio. That is, for every kilogram of berries you will need a kilo of raspberries. Cover the berries with sugar in a bowl for five hours. We drain the juice that has come out of them during this time. Cook the juice for ten minutes. Dip the berries into it (now it’s syrup), bring them to a boil and boil for only five minutes. On low heat!!! That’s why it’s called jam because it shouldn’t be boiled any longer. Cool the jam, pour into sterile jars, and seal.
Jam “Live raspberries”. For this method, I don’t wash the raspberries at all! We're just sorting through. For a kilo of raspberries you will need one and a half kilograms of sugar. Using a wooden masher, mix the raspberries with sugar until smooth and the sugar is completely dissolved. Place the jam in sterile jars, pour a layer of sugar on top, cover with paper and lids and put in the refrigerator! This “live jam” is stored in it very well all winter.

Raspberry jam - recipes for how to prepare a tasty and healthy delicacy

Most useful raspberry jam- This is “raw” jam that is prepared without cooking. By healing properties raspberries are in no way inferior to him own juice and natural canned raspberries. However, not everyone likes the sour taste that berries acquire when canned without sugar, and not everyone likes this kind of jam, so it’s better to choose several recipes and prepare raspberry jam in different options. You don’t have to worry too much about vitamins - the beneficial substances are retained in raspberry jam even despite long cooking.

Raw raspberry jam

Ingredients: 1 kg. raspberries, 1-2 kg. Sahara.

How to cook. Never wash raspberries for raw jam! Otherwise, it will gain moisture, the berries will soften and turn into puree. Sort out the berries and pour into an enamel bowl. Pour sugar over the berries, the amount depends on how long the jam will be stored - the longer you plan to store it, the more sugar you need to add. Mash the berries and sugar with a masher. There is one nuance here - the better you grind the berries, the more homogeneous the jam will be and the less it will separate into thickening and syrup during storage. It is not advisable to use a blender or meat grinder - vitamins are destroyed when they come into contact with metal. Mash the berries with a wooden spoon or masher. Sterilize the jars, fill with raspberry jam, pour a 1 cm thick layer of sugar on top. It will harden, turn into a crust and protect the jam from spoilage. Cover the jars with plastic lids and store in the refrigerator.

Raspberries pureed with sugar

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

How to cook. If there are worms in the raspberries, soak the berries for 20 minutes in salted water. Then drain the water, rinse the berries in clean water. If the berries are clean, then place the cut raspberries in a bowl, pour in water and bring to a boil over low heat. After 3-4 minutes, remove from heat and immediately, while hot, rub through a sieve. Add sugar to the pureed raspberries, heat to 80 degrees, place in sterilized jars. Place in a saucepan with water and sterilize half-liter jars for 15 minutes, liter jars for 20 minutes from the moment of boiling. Roll up and wrap until completely cool.

Five-minute raspberry jam

First way

Ingredients: a kilogram of berries and sugar.

How to cook. Cover the raspberries with sugar and leave for 4-5 hours. Drain the released juice and boil it for 10 minutes. Place the berries in the resulting syrup, let it boil, turn the heat to low and cook for five minutes. Pour into clean jars and seal.

Second way

Ingredients: 1 kg. raspberries, 500 gr. Sahara.

How to cook. Cover the berries with sugar and let stand for 3-4 hours until the raspberries are covered with juice. Place the bowl on low heat, and as soon as it boils, cook for another 5-6 minutes, skimming off the foam. Pour the jam into sterilized jars, roll it up, turn it upside down and wrap it in a blanket. Leave until completely cool.

Raspberry jam - more recipes

Option #1

Ingredients: a kilogram of raspberries and sugar.

How to cook. Pour raspberries and sugar into a bowl, alternating a glass of berries and a glass of sugar. Leave for 2-3 hours, then put on low heat, cook for 40 minutes until the raspberry juice has absorbed all the sugar. Then turn the heat to medium and let it boil. As soon as all the sugar has dissolved, immediately pour into jars and seal.

Option No. 2

How to cook. Sprinkle the berries with sugar and leave overnight (or for 8 hours). Then place the raspberries on low heat and heat until the sugar dissolves. Once the sugar has melted, turn up the heat and cook until done in one batch. To keep the raspberry color bright, try to keep the jam on the heat as little as possible. Pour into jars and roll up.

Option #3

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

How to cook. Boil syrup from water and sugar, pour over berries, leave for 3-4 hours. Pour the syrup into a saucepan, boil for 5 minutes, pour in the raspberries again. Place the berries in the syrup over low heat and cook until tender. Pour the jam into clean jars, roll up, turn upside down and let cool.

Option No. 4

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

How to cook. Bring water to a boil, add sugar, stir until completely dissolved. Let simmer for a few minutes and pour over the raspberries. Place the bowl of raspberries on the fire and cook for five minutes. Remove from heat and let the jam cool until room temperature. Put it back on the fire, cook for 8-10 minutes, then leave for 10-15 minutes and boil again. Cook until done, pour hot into clean jars and seal immediately.

Option #5

Ingredients: 1 kg. raspberries, 1.5 kg. Sahara.

How to cook. Sprinkle the raspberries with sugar and put them in the refrigerator overnight. In the morning, put on fire, let it boil, cook for 15 minutes over low heat. Be sure to remove the foam! Place the boiling jam into jars and seal.

You can make jam or jam from raspberries, but in terms of taste and healthiness they will be inferior to raspberry jam - during long cooking, some of the vitamins will still be destroyed. This will not greatly affect the taste, but the color of the jam will not be so beautiful - when cooked, the seeds turn brown. Therefore, you need to grind the berries with a wooden masher or choose a simpler way to prepare a healthy treat - make raspberry jam.

Good luck with your preparations!

It’s simply impossible to count how many different jams each housewife prepares. But there is one thing that deserves special attention. Miracle drug, summer in a jar, fragrant dessert for tea, medicine jam - that’s how this special jam is affectionately called. And it is brewed from raspberries. Raspberry jam is a real tradition for everyone in summer season. If we mention the benefits of dessert, then raspberry jam for the winter, a simple recipe for which everyone should know, deservedly has the status of one of the most useful. Yes, raspberry jam is also very tasty, but when preparing it for future use, every housewife, first of all, perceives it as wonderful folk remedy against colds, which will relieve fever, nourish you with vitamins, and give you strength. That’s why you want to be fully armed when an army of viruses attacks everyone in your household. And yet, the beneficial properties are, of course, wonderful. But I also want to remember the amazing taste. This wonderful treat is irreplaceable for long periods of time. winter evenings as an addition to fluffy pancakes or pancakes. Raspberry jam is so bright that it has a simply mesmerizing effect even on those who are in principle indifferent to this kind of dessert. It’s simply impossible to resist even a small portion!

Ingredients:

• 1 kg raspberries;
• 1 kg sugar.

A simple recipe for raspberry jam for the winter

1. First of all, let's choose a vessel for making jam. From time immemorial, any jam was always prepared in copper basins, since they heat evenly and hold the temperature well. I decided not to deviate from tradition and make jam in the family copper basin. If you don’t have a copper basin, enamelware or utensils from of stainless steel. Well, if you use a copper basin, you must check it for the presence of copper oxide. And if such places are found, it should be etched with any abrasive. We will use sand. Carefully remove the oxide, and then wash the basin with soap and hot water. Dry the vessel (possibly under the hot rays of the sun). Now the copper basin is ready for use. Yes, we will still need a divider for the stove so that the basin warms up evenly.

2. Now let's take care of the berries. We sort out the raspberries. We remove overripe and unripe specimens, sepals and other debris. Carefully place the sorted berries in a colander and immerse them in water. Raspberries are very delicate berries, so they can only be washed using the immersion method. We immerse the colander several times, changing the water until it becomes absolutely clean. Next, leave the raspberries to drain off the excess liquid. We carry out this entire procedure if the berry is purchased at the market. If raspberries are collected on your site, then there is no urgent need to wash them.

3. Carefully place clean and dry raspberries into a bowl.

4. Cover the raspberries with granulated sugar according to the recipe and leave for 5-7 hours to release the juice. In the allotted time, the berry will be completely in the liquid, you can start preparing the jam.

5. To make raspberry jam for the winter yourself simple recipe, it won’t take much time. It will take us literally 30 minutes. So, let's get started. We send the basin to moderate heat. After boiling, reduce the heat to low and simmer, stirring all the time, for 30 minutes. Stir the jam with a wooden spoon, carefully lifting the berries from the bottom. I use a long spoon made of food grade plastic (or some similar material). But in no case should you use an iron spoon when stirring the jam, since as a result of their interaction, oxidation occurs and the jam may slightly change the taste.

6. As soon as the raspberry jam begins to boil, foam will form on its surface. This is nothing more than the first proteins, the remains of specks from the berries, sugar. That is, this is not jam at all.

7. Be sure to remove the resulting foam. Otherwise, remaining in the finished jam will simply speed up the souring of the product, which we certainly do not need.

8. At the end of cooking, the jam becomes transparent, with a beautiful red tint and an amazing aroma.

9. While the jam is cooking, you can simultaneously prepare the dishes. Choose your cans responsibly. They must be without chips or any obvious damage. We take covers without defects or rust. Having selected containers, they must be thoroughly washed using baking soda and rinse thoroughly under running water. Well, then be sure to sterilize and boil the lids. You can sterilize containers in several ways: over steam, in the microwave or oven. You choose the most suitable method for yourself, see for more details. The jars are ready, the jam is cooked. From the declared ingredients, we get 800-900 g of finished jam. Pour the aromatic dessert into containers, immediately seal with metal lids and turn upside down. Wrap the jam and leave until it cools completely on its own (at least 24 hours). Next, you can transfer the jam to a cool place for storage.

Raspberry jam “Pyatiminutka”.

Today, a recipe for making raspberry jam called “five-minute jam” is widely used. What is the essence and all the beauty this method? Period heat treatment is reduced, while the berries better retain vitamins and minerals, which is more beneficial for the body. So, cover the berries with granulated sugar and leave for 5 hours. Next, pour all the juice that has formed during this time into a separate container and boil. As soon as it boils, pour it back into the berries, place the basin on low heat and boil for exactly 5 minutes. Remove the dishes from the stove and leave them alone until they cool completely. Next, put the cold jam back on the stove and, after boiling, cook for 5 minutes. Leave to cool. Boil the third time for 5 minutes. Pour the finished jam into sterile jars and seal. Five-minute raspberry jam is ready!

Thick raspberry jam for the winter.

There is also an option for making raspberry jam that deserves attention. This dessert has a very expressive raspberry flavor, as well as an amazing consistency. It is quite thick, shimmering with shades of red. This jam has a little secret - during the cooking process, add pectin, a special mixture for jam or ordinary corn starch. This delicacy has a pleasant thick texture. The jam is not digested. Raspberries retain all their beneficial properties, as well as color and aroma. Thick jam Raspberries for the winter can be safely used not only as a dessert for tea, but also as a filling for pies or pies.

Whatever method you choose to cook raspberry jam, you will get an excellent result! Bon appetit!

Most housewives give preference to workpieces that require heat treatment. For this reason, the berries are deprived of a significant amount of vitamins and minerals. To make the sweet, fragrant dessert tasty and healthy, it is recommended to try the “cold” preservation method.

Why are raspberries good for the winter with sugar 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. This treat is also called “live”; the berries are not heat-treated and can be kept raw. Pros:

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

Cold way

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 jam you need the following products:

• ripe berries- 1 kg;
• sugar – 2 kg.

The algorithm for preparing dessert without high temperature treatment looks like this:

1. The main product is carefully sorted, damaged berries and sepals are removed.
2. After this, the raw materials are placed in a large bowl to make it easier to grind.
3. Sugar is added to the berries. The mixture should be left for a couple of minutes.
4. Afterwards the ingredients turn into mush. This is best done with a wooden mortar. The mass should be homogeneous.
5. Future raspberry jam for the winter without cooking is laid out in dry, sterilized jars.
6. 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.
7. The container is closed with a lid. It is recommended to freeze the dessert and store it in the refrigerator.

Everyone knows about the medicinal properties of raspberries. The charming taste of this berry is remembered by us since childhood.

Raspberries are rich in vital vitamins and useful substances, such as: vitamin C, A, E, B, PP, potassium, pectin, folic acid, fiber. All these vitamins are perfectly preserved even after heat treatment, so raspberries are ideal for making jam.

Raspberry jam has excellent medicinal properties and great taste. It has long been used as a cure for colds, flu and high temperature. Even today, housewives stock up on this delicious healing remedy for the winter. Raspberry jam will help you restore strength, improve immunity, reduce fever and improve appetite at any time of the year.

Raspberry jam: recipe

Making raspberry jam is quite simple. For this you will need raspberries and sugar. For every kilogram of raspberries, approximately 700 g of sugar is taken, but if the raspberries are unsweetened, the amount can be increased to 800 g.

1. First you need to sort through the raspberries, choosing the most beautiful and strongest berries. And wrinkled, unripe or damaged ones should be removed.
2. Berries that have passed strict “face control” must be transferred to a colander and immersed in a bucket of water. You need to wash raspberries very carefully, as their berries are too delicate.
3. If you notice larvae on raspberries, immerse them in a saline solution (10 g of salt per 1 liter of water) and remove the floating larvae.
4. After this, the berries need to be transferred to an enamel pan and covered with sugar. It's best to do this in layers - a layer of raspberries, a layer of sugar, etc.
5. Now the pan needs to be left in a cool place for 3-5 hours so that the berries release juice. After the time has passed, put the pan on the fire and bring to a boil.
6. You need to cook the raspberry jam for about 30 minutes, during which time it will become thick and jelly-like. This jam does not need to be rolled up, but covered with a plastic lid. But if you want to get jam in light raspberry syrup, then cook it for about 10 minutes and then roll it up.

During cooking, do not forget to remove the foam with a slotted spoon or spoon. You can check the readiness of raspberry jam by dropping a small drop on a saucer; if it does not spread, then the jam is ready.
While the jam is cooking, you can start sterilizing the jars and lids - you need to hold them over a boiling kettle. However, raspberries contain a lot of preservative acids, so it will be enough to simply rinse the jars well and let the water drain.