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Delicious raspberry jam for the winter. Raspberry jam. Recipe for grated raspberries with sugar for the winter

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

Collecting and preparing raspberries is a laborious task, because this berry is so tender! Raspberries are best harvested in dry weather. If the raspberries are to be transported, then pick the berries along with the stalk, and sort them out before cooking the jam. It is best to collect raspberries in wide low containers, laying the berries in 2-3 layers, otherwise they will be crushed and lose valuable juice. Before cooking, it is better not to wash the raspberries, 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.

Fresh raspberries and blanks without cooking (or minimal heating) have the best healing properties.

Raspberry natural. Place the prepared berries in sterilized, cooled jars, shaking often to make them fit tighter. Cover the jars with sterilized lids and place in a container with water heated to 45-50 ° C. Sterilize from the moment of boiling 0.5-liter - 10 minutes, 1-liter - 15 minutes. Roll up, turn over and chill.

Raspberries in own juice. It is prepared in the same way as in the previous recipe, only the berries placed in jars are poured with raspberry juice, heated to 45-50 ° C. cover the jars with lids and put on sterilization. Sterilize from the moment of boiling 0.5-liter - 10 minutes, 1-liter - 15 minutes. Roll up, turn over and chill.

"Raw jam" from raspberries

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

Cooking:
Sort the raspberries and put them in a bowl. Never wash raspberries for "raw jam"! Pour in sugar, its 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 crusher. The longer the berries are ground, the more uniform the jam is and the less it will delaminate during storage. It is advisable not to use a blender or meat grinder. Arrange the finished jam in sterilized jars, not reaching the neck of 1.5-2 cm. Pour sugar about 1 cm thick over the jam. The sugar will harden and turn into a crust that will protect the jam from spoilage. Seal with plastic lids or tie with parchment paper. Store in refrigerator.

Raspberries mashed with sugar

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

Cooking:
Soak the raspberries in salted water (20 g of salt per 980 ml of water), remove the floating larvae, drain the water, and gently rinse the berries from the brine. Put the raspberries in an enamel basin, add water and heat over low heat until boiling. Boil for 3-4 minutes and, without cooling, wipe through a sieve. Add sugar to the grated mass, mix, heat up to 80 ° C and pack in sterilized jars. Put on sterilization: 0.5-liter jars - 16 minutes, 1-liter - 20 minutes from the moment of boiling. Roll up.

Raspberries mashed in syrup

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

Cooking:
Rub dry raspberries through a colander with a wooden spoon. Prepare 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, package in 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 of sugar.

Cooking:
Pour the prepared raspberries with sugar and leave for 4-5 hours. Drain the juice that stands out and boil it for 10 minutes. Dip the berries into the resulting syrup, bring to a boil, reduce the heat and boil for 5 minutes. Pour the jam into jars and roll up.

Five-minute jam No. 2

Ingredients:
1 kg of berries
500 g sugar.

Cooking:
Pour the berries in a basin with sugar and leave for 3-4 hours until the juice appears. Put 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 (boiled for 15 minutes)

Ingredients:
1 kg raspberries,
1.5 kg of sugar.

Cooking:
Sprinkle raspberries with sugar and refrigerate overnight. The next morning, put the basin on the fire, bring to a boil and reduce the heat. Boil for 15 minutes. Arrange in sterilized jars and roll up.

Raspberry jam №1

Ingredients:
1 l raspberries,
1 liter of sugar.

Cooking:
Pour raspberries in glasses into a basin, sprinkling with sugar: a glass of berries, a glass of sugar. Leave for 2-3 hours. Then put on a slow fire for 40 minutes, until the juice from the berries soaks all the sugar. Increase the heat to medium, bring to a boil, stirring constantly, until all the sugar has dissolved. As soon as all the sugar has dissolved, pour into sterilized jars, roll up and cool.

Raspberry jam №2

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

Cooking:
Pour water into a bowl, add sugar and berries. Put on low heat and cook the jam until cooked in one go. During cooking, periodically remove the bowl from the heat and stir the jam. Before the end of cooking, add citric acid. Roll up.

Raspberry jam №3

Ingredients:
1 kg raspberries,
1.45 kg of sugar.

Cooking:
Sprinkle the berries with sugar and leave for 8 hours. Put the basin on low heat and heat until the sugar dissolves. After that, increase the heat and cook until tender for a minimum time - this way you keep the bright color of the raspberries. Arrange in banks, roll up, turn over and cool.

Raspberry jam №4

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

Cooking:
Prepare a syrup of water and sugar, pour 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. Put the container with the berries on a slow fire and cook until tender. Pour into jars, roll up, turn over and cool.

Raspberry jam №5

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

Cooking:
Pour the raspberries with pre-cooked syrup, bring to a boil and boil for 5 minutes. Let cool to room temperature. Return to heat and boil for 8-10 minutes, remove from heat and cool for 10-15 minutes. Then put it on the fire again and cook the jam until tender. Pour hot into sterilized jars, roll up.

Raspberry jam №6

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

Cooking:
Pour the prepared berries with half the norm of sugar and leave for 5-6 hours. Drain the juice that stands out, add water and the remaining sugar and boil the syrup. Pour the berries with boiling syrup and cook until tender. Pour, not cooling, into sterilized jars, roll up, turn over and cool.

Raspberry jam №7

Ingredients:
12 stack. Sahara,
11 stack. raspberries,
1 stack water.

Cooking:
Rinse the berries gently in water and let it drain. From half the norm of sugar and 1 stack. water, boil the syrup until a drop of syrup on a plate does not spread. Add raspberries, bring to a boil, reduce heat and simmer for 15 minutes. Remove from heat and add remaining sugar. Stir the sugar with a wooden spoon until it is completely dissolved and pour into hot sterilized jars. Roll up, turn over and chill. This jam is like jelly.

Raspberry jam in the microwave

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

Cooking:
Mix water with sugar and put in the microwave at full power for 5-15 minutes (depending on power). Stir the syrup every 3 minutes. Put the berries and citric acid into the hot syrup, mix and set at full power for 8-20 minutes. during this time, stir the jam 3-5 times. Arrange the finished jam in sterilized jars and roll up. Turn over, wrap, cool.

Raspberry jam №1

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

Cooking:
Boil sugar syrup from water and sugar until a drop of syrup does not spread on a plate. Put the berries in the boiling syrup and boil until tender. Arrange in sterilized jars and roll up. Turn over and cool.

Raspberry jam №2

Ingredients:
1 kg raspberries,
1 kg of sugar.

Cooking:
Sprinkle raspberries with half the norm of sugar and leave for 4-6 hours. Drain the juice that stands out, add the remaining sugar and boil the syrup for 5 minutes. Put the berries in the boiling syrup and boil until fully cooked. Arrange hot in sterilized jars, cover with lids and place in water heated to 70-75 ° C for sterilization. Sterilize after boiling 0.5-liter - 10 minutes, 1-liter - 15 minutes. Roll up, turn over and chill.

Raspberry marmalade

Ingredients:
1 kg raspberries,
2 stack Sahara.

Cooking:
Put the raspberries in a bowl and put on low heat. Heat until they release juice. Rub the hot mass through a sieve, mix with sugar and boil over high heat, stirring constantly, until thickened. Arrange hot in sterilized jars, roll up.

Raspberry jam

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

Cooking:
Combine the prepared raspberries with sugar and water and cook over low heat. Cook until tender, stirring. The jam will have a dark color, as the seeds turn brown during cooking. To avoid browning, the berries before cooking should be crushed with a wooden pestle and rubbed through a sieve to remove the seeds.

Good luck preparing!

Larisa Shuftaykina

Raspberry jam for the winter should be prepared not only because it is delicious. But also in order to use it to treat colds in winter. Preparing this healthy raspberry jam is very simple. Tender berries cook quickly, so you don't need to spend a lot of time on a hot summer day near the stove.

Such jam is prepared both in its pure form from raspberries, and with the addition of other berries and fruits. And to make it easier for you to decide on the method of cooking raspberry jam, we have selected the most delicious raspberry jam recipes and combined them in our article. Choose the best option and prepare the most delicious and sweet berry jam for your family for the winter.

Raspberry jam Pyatiminutka - a recipe for the winter

By itself, the recipe for making five-minute raspberry jam takes into account the fact that often the taste of berries is simply lost in that incredible amount of sugar that our hostesses love to fill jams and jams with.

So, here, not so much sugar is taken, and the berries are left whole, which is why only syrup will be sweet, which, by the way, is good to add to tea in winter.

Ingredients:

Raspberry berries - 1 kg;
Sugar - 0.5 kg.

Servings: 8-9

Making raspberry jam Five minutes - a step-by-step recipe with a photo:

We sort out the raspberries very carefully, cleaning them from small debris and twigs, since we will not wash them first.

We take a large enameled pan, and lay out part of the berries in one layer.

Sprinkle sugar on top, and again a layer of berries.

We make a combination of berries-sugar-berries until your components run out.

Now let's leave it aside for a while so that the raspberries release juice, and all the sugar goes into the juice.

We put our pan on a slow fire so that the raspberries let the juice out even more.

Bring to a boil, stirring very gently to damage as few berries as possible. As it boils, we keep another 5 minutes on the stove, removing the foam.

Ready! Remove, and immediately pour into sterilized jars, and roll up with scalded lids.

Turn over and store in this position until cool, wrapped in blankets. And then we rearrange the jam in a dark and cool place to wait for winter.

Raspberry jam for the winter with whole berries

The most fragrant and delicious of all jam blanks is raspberry jam. and during the period of colds, raspberry jam becomes a medicine and a quick antipyretic. Therefore, it is this jam that every housewife should stock up on.

Ingredients:

Raspberries - 1 kilogram;
sugar - 800 grams.

How to cook thick raspberry jam with whole berries for the winter:

1. Dissolve salt in a saucepan with cold water (1 tablespoon per 1 liter of water), and lower the raspberries there for 10-15 minutes. We do this in order to remove the larvae that so love to wind up in raspberries. After 10 minutes, the larvae will emerge, and we can safely remove them with a slotted spoon.

2. After this procedure, rinse the raspberries at least 3 times under running water, put in a colander and let the water drain.

3. Put the raspberries in a basin and cover it with sugar. Leave for 4-6 hours.

4. After this time, the raspberries will release the juice, put it on the fire and bring to a boil.

5. Boil raspberry jam not over low heat for exactly 5 minutes, then place in sterilized jars and roll up with lids.

Raspberry jam with whole berries, you can also call it “five-minute” jam, since we cook it for only 5 minutes.

Raspberry jam - a simple recipe

This jam is prepared within 5 minutes.

Products:

Raspberries - 1 kg.
Sugar - 1.5 kg.

How to make raspberry jam for the winter - the easiest recipe:

Select ripe and healthy raspberries for this recipe and measure 1 kg on the scales. Sugar for this weight of berries we take 1.5 kg. Sprinkle raspberries in a suitable bowl with sugar (we use about 2/3 of the stock) and leave overnight so that the berries give juice.

In the morning, pour the raspberry juice into a saucepan, put it on the stove, bring to a boil, add the remaining sugar and do not forget to remove the foam. When it ceases to actively form, turn off the fire and let the syrup cool slightly.

Then we pour the berries into a saucepan with raspberry syrup, put it on a small fire again and, stirring and removing the foam, bring to a boil. Boiling is enough for 5-7 minutes.

The finished raspberry jam is immediately poured into sterile jars and rolled up. It keeps well all winter.

Raspberry jam for the winter is thick and jelly-like

In order for the jam to turn out to be of such a consistency, there is one secret. It is necessary to collect for him not only ripe berries, but also a little unripe. It is they who allow you to give raspberry jam a certain gelling effect. Berries and sugar for cooking will need the same amount as for the previous recipe.

Here, the berries can not be kept overnight, but the jam should be boiled in two stages. In the evening, after mixing the berries with sugar, immediately put the pan on the stove. To melt the sugar faster, you can pour a couple of tablespoons of water into the pan. While stirring and removing the foam, slowly bring the raspberry mass to a boil. After that, cook for no more than 7 minutes.

In the morning, again put the pan on the stove and again bring our raspberry jam to a boil. Then we pour the remaining sugar with a thin stream and, stirring, wait for its complete dissolution. This will take no more than 5-7 minutes.

Raspberry jam, poured into jars, prepared according to this recipe, is obtained with a jelly-like thick syrup, of an unusual bright color and with an indescribable aroma and taste.

Bulgarian raspberry jam with citric acid

Ingredients:

1 kg raspberries,
2 kg sugar
4 glasses of water
2 tsp citric acid.

Cooking:

Pour sugar into a bowl intended for cooking jam, pour in water and lay out the prepared berries. Cook over low heat until done in one go.

To prevent the berries from burning, remove the bowl from the heat from time to time and mix the contents in a circular motion. Before the end of cooking, add citric acid.

Simple raspberry jam for the winter without boiling berries

Raspberries grated with sugar for the winter are not only a tasty and fragrant preparation, but also very healthy. Raspberries with sugar for the winter is a folk remedy that has been proven for decades and helps to cope with winter ailments.

Ingredients:

Raspberries - 1 kilogram;
sugar - 2 kilograms.

Cooking:

Sort through the raspberries, removing debris and stalks.
Sprinkle raspberries with sugar and leave for 30 minutes at room temperature.
Then grind the raspberries with sugar, I would not recommend using a blender, it is better to do this with a wooden spatula. Mix well.
Arrange raspberries grated with sugar in sterilized jars, sprinkle 0.5 cm of sugar on top, and close with nylon lids.
Store in a cellar or refrigerator.

Raspberries grated with sugar are well stored, they can stand all winter and spring, but an open jar must be eaten immediately, it can ferment, so I recommend that you lay out such raspberries in 200 gram jars.

Raspberry jam with lemon

Adding ordinary fresh lemon to raspberries will give the jam a special piquancy - one that citric acid will never make.

For every 2 kg of raspberries, you take a little more sugar (2.5 kg) and a quarter of a lemon.

Fold the berries in an enameled bowl, cover with sugar and put somewhere in a cool place overnight. If it is terribly hot, we advise you to put the raspberries directly in the refrigerator.

After six to seven hours, the raspberries will give a decent amount of juice. You put a bowl of raspberries and juice on the fire, bring to a boil over very high heat. As soon as the syrup boils, reduce the fire to a minimum, and remove all the foam with a wooden spoon.

How long does it take to cook raspberry jam according to this recipe? According to our observations, 30, and sometimes 20 minutes are enough. Just remember to stir the raspberry jam with a wooden spatula. The thickness of the jam depends on the cooking time, so then you control everything yourself. The longer you cook, the thicker the jam will be.

About 5 minutes before the end of cooking, add the juice of ¼ lemon to the jam. Leave the finished jam to cool. To speed up this process, you can place a bowl of jam in a vessel of cold water. You lay out the cooled jam in sterile jars and close the lids. It is stored either in a cold cellar or in a refrigerator.

How to cook delicious raspberry jam: the secrets and subtleties of cooking

1. How to check if raspberry jam is ready or not yet? It is enough to put one drop on a saucer. If the syrup does not spread, the jam is ready. By the way, it will be fragrant and cook faster if you cook no more than two kilograms of raspberries at a time.

2. How to add extra flavor to jam? For this, it is very convenient to use redcurrant juice, especially if you completely replace water with it. Such a jam, although it will be thick, will never be candied.

3. The level of raspberry jam in jars should always be five millimeters below the neck.

Raspberry jam is traditionally considered one of the most useful - we all know this from childhood. Any hostess always strives to make the largest possible supply of this unusually tasty delicacy for the winter. It not only helps with flu and other colds, but is also considered an excellent prophylactic.

What does raspberry jam consist of, what vitamins and minerals make it so useful? The composition of the jam includes salicylic acid, which is the base in most anti-inflammatory and antipyretic drugs. That is, raspberry jam can be safely used instead of aspirin. The only difference is that with it you can avoid gastritis and stomach ulcers.

Vitamins A, E, B2 and PP stimulate the vitality of a person, increase the overall elasticity of the skin and provide a healthy complexion. Consequently, raspberry jam helps a person to maintain youth for many, many years. The composition of the jam includes iron and copper. The first metal has a positive effect on the process of hematopoiesis, while the second improves mood and stimulates vitality.

Raspberry jam! It's just the magic of words, taste and benefits. For those for whom food is medicine, nothing better can be imagined. It is believed that raspberries are the main raw material for such jam, they contain aspirin, many vitamins and minerals. In terms of its healing properties, it is almost in the first place in the struggle for the normal quality of blood, the circulatory system and the immune system of the human body.

The presence of vitamins in raspberries: C, A, E, B2, PP; trace elements: iron, and copper - gives raspberry jam the properties of a tonic product with high regenerating and antioxidant capabilities. With a cold or hypothermia, a plentiful warm drink with raspberries or raspberry jam is recommended. And this is the most popular recipe and the most popular sweet medicine.

And finally, raspberry as a berry, in itself, is a healthy delicacy that can be eaten as a fresh berry dessert, cook compotes, jelly, raspberry soufflé, bake open berry pies with raspberries. Raspberry jam takes its place of honor in this line: rarely in any house is jam made from fragrant and sweet forest or garden raspberries, and people in Russia have long loved to make teas with raspberry jam.

In cooking, there are a lot of recipes for making raspberry jam for the future, but each housewife chooses according to her taste. We may enrich this selection with a selection of the best recipes for raspberry jam, which, with a modern supply of fresh berries, can be cooked all year round.

Vitamins PP, A, E, B2 stimulate vitality, increase skin elasticity and provide a healthy complexion. Thus, jam helps a person to prolong his youth. Iron, which is also present in a good amount in the composition of this jam, has a positive effect on the process of hematopoiesis.

How to cook raspberry jam?

If you face the truth, then with any heat treatment, a significant proportion of vitamins is lost. In the last century, most often raspberry jam was prepared in a copper bowl, as, indeed, other types of jam. Some recommendations for making jam suggest using enameled containers. But enamelware gives a high stickiness to jam, plus enamel chips are possible with awkward handling. An aluminum container is also poorly suited for cooking jam - organic acids contained in berries dissolve the oxide film on the aluminum surface. This is clearly visible on the inner surface of an old aluminum pan, all dotted with mini holes.

The best for making any jam in every respect is a quality stainless steel container. For cooking raspberry jam, a large stainless steel saucepan with a thick bottom is suitable, which almost completely eliminates the burning of berries. Cooking in such dishes is a pleasure.

In addition to a container for making jam, you will need a large cooking spoon with a long handle for occasional stirring and a slotted spoon to collect the foam.

In advance or while the raspberry jam is being boiled, prepare a glass container for its hot pouring and corking. Jars should be thoroughly washed and dried in a way convenient for you: in the oven or over a boiling teapot, but it is important that they are sterile and completely dry. Hard caps should also be sterile and dry.

Preparing raspberries for making jam

Raspberries for beautiful jam should be selected, as dry as possible, unripe, but not pale pink. If the raspberries are collected on their site, then they can not be washed before cooking. It is enough to sort through to remove non-standard and natural rubbish. If, nevertheless, the need to wash is inevitable, then it is better to wash in a colander placed in a container of water and, taking out a colander with raspberries, let the water drain as much as possible.

Raspberry berries can be infected with raspberry beetle larvae, white and small. They need to arrange a salt bath at the rate of: 10 grams of table salt per 1 liter of water, in which raspberries should be placed for 10 minutes. During this time, the worms will emerge. They will only have to be selected with a mesh slotted spoon. Rinse the raspberries freed from the larvae in a colander by immersing it in clean water in two doses.

1. Raspberry jam recipe in 5 minutes

This jam can be made from raspberries and strawberries. It is called "five minutes". The advantages of this method of cooking is to preserve as many useful properties of raspberries as possible, which reduces the loss of valuable organic acids: salicylic and folic acids, as well as vitamins B, C; minerals - iron, potassium and copper.

The proportions of sugar and raspberries are based on: 1 kilogram of raspberries per 1 kilogram of granulated sugar. Raspberries should first be sprinkled with sugar in layers: a layer of sugar, a layer of raspberries, a layer of sugar should be the last for any lamination. Leave the raspberries covered with sugar for juicing for 4-5 hours in a possibly cool place.

After the specified time, the raspberry juice must be drained into a suitable container, put on fire, bring to a boil and cook over low heat for 10 minutes.
Pour raspberries into the resulting boiling raspberry syrup, bring them to a boil over moderate heat and cook for no more than 5 minutes, after which turn off the fire, and carefully pour the hot jam into prepared glass jars and cork them for storage under a screw or rigid lid with a can key. Vacuum lids are now in use.

You can store such jam at normal room temperature in a dry and possibly cool place for a year, like all home-made canned food, providing jam jars with adhesive labels with the date of manufacture.

2. Easy Raspberry Jam Recipe

This recipe is a variant of the previous one with the difference that the proportions of granulated sugar and raspberries are different: granulated sugar - 1.5 kilograms; raspberries - 1.0 kilograms.

Pour the prepared raspberries with sugar immediately into the containers where this type of jam will be cooked, and place in a cold place or refrigerator for 10 hours.
After the specified time in the refrigerator, put the pan with raspberries and sugar on medium heat and bring to a boil. From the moment of boiling, it should cook on low heat for 15 minutes, and the jam is ready.

Pour this raspberry jam into prepared sterilized glass jars for storage. Please note that it is worth storing such jam for no more than 1 year.

3. Homemade recipe - grated raspberry jam

According to this recipe, it is rational to make jam from deformed and even overripe raspberries, possibly caught in the rain. And although it cannot boast of whole beautiful raspberries, this is the only difference.

Prepared clean raspberries weighing 1 kilogram are poured with 200 milliliters of water immediately in a bowl where it will be cooked, and put on medium heat until boiling. The fire is reduced and boiled further for no more than 3 minutes.
Grind the hot mass of raspberries through a mesh colander with a ladle, without touching hot objects. The output will be raspberry gruel without seeds, which must be returned to the pan to continue cooking with the addition of 400 grams of granulated sugar just before boiling.
Immediately pour the raspberry gruel boiled with sugar into half-liter sterilized glass jars, without adding at least 1 centimeter to the top; cover them with prepared sterilized hard lids, place them in a sterilization container, carefully pour in very hot water and sterilize for 15 minutes from the moment the water boils in the pan.

After the specified time has elapsed, turn off the fire, take out the jars with a special holder to remove hot jars during home canning and cork the jam under hard or screw lids. Cover closed jars to cool evenly so that a moldy drop from condensation does not form. Store according to general rules

4. Bulgarian Raspberry Jam Recipe

Even different housewives make raspberry jam according to homemade recipes, passed down almost from generation to generation. What can we say about entire nations. Here is an interesting recipe borrowed from Bulgarian cuisine.

Pour 2 kilograms of granulated sugar into a suitable container for cooking. Raspberries prepared in accordance with all the rules are laid out on top of the sugar, followed by 4 cups of raw water.
Further, such jam is cooked on low heat without stirring until the first boil, after which it is necessary to remove the jam from the heat for a couple of hours; put again, stirring slightly in a circular motion with a soft wooden spatula. You need to repeat such breaks a total of three times. At the end of cooking, add citric acid in a volume of 2 teaspoons.
Pour the finished Bulgarian jam into half-liter glass jars prepared better, close them in a way convenient for you, cover for even cooling without a condensate drop on the lid, which will cool immediately and preserve the mold flora.

Store according to the general rules for storing home canned food: in a dry and cool place.

The less you cook raspberries, the less caramelization of sugar will be, which is not so healthy.
Optimally, to preserve the aroma and reduce the caramelization of raspberry jam, it should be boiled from a minimum amount of raspberries - no more than 2 kilograms.
The readiness for syrupiness of the drop is checked only for raspberry jam with high caramelization. It is necessary that it does not spread over a porcelain saucer.
The addition of fresh redcurrant juice instead of water will add a special flavor to raspberry jam, which will add density to the jam and eliminate its usual cloying.

To store raspberry jam in hot-seal jars, it must be poured half a centimeter below the edges of the jar, this is important.

By the way, raspberry jam can also be cooked in a slow cooker! Bon appetit!

Cooking:

Sort the collected berries, remove the stalks and leaves. It is undesirable to wash them, otherwise you will get liquid jam.

Take a voluminous basin and place raspberries with sugar in layers: first berries, then sand, and so on.

Due to such a pouring, the raspberries will sugar evenly, without stirring.

Do not cook jam in enamelware, otherwise it will burn.

Cover the basin with gauze and leave overnight for the raspberries to release their juice. In the morning, see if there is enough liquid to start cooking.

This recipe has 2 options:

1 - boil a thick syrup: pour the raspberries, bring it to a boil, which should last 5-7 minutes, distribute it among the containers.

2 - use quick cooking in several stages.

Regardless of which method you choose, a viscous jam with whole raspberries will come out, which will be perfectly preserved for the winter.

Place bowl with strawberries over moderate heat. When the berries boil, all the sugar will dissolve.

Boil for 5 minutes, remove from heat and let the jam cool completely. Stir gently from the edges so as not to touch the raspberries. You can just gently rotate the pelvis.

Put the cooled mass back on the stove, boil for 5 minutes, then cool again. During cooking, foam appears, which must be removed.

Repeat this scheme three times: boil and let cool completely.

Boil the jam for the last time until done. It will become a beautiful dark burgundy color, the syrup will thicken, and the berries will remain intact.
Checking for doneness is easy: pour a teaspoon of syrup onto a plate and swirl with a spoon. If a hardening mark remains, the treat is cooked. For greater density, you can add previously soaked gelatin.
When cooling, the delicacy thickens. Now you can distribute it among banks.

Easy no-boil recipe

Components:

1 kg. raspberries;
1 kg. granulated sugar.

Cooking:

With this method of preparation, all vitamins are preserved in the berries, and the cooking process requires a minimum of time. Jam is stored in the freezer, so you can safely take the ingredients in a 1: 1 ratio.

So, the preparation steps:

Take ripe and healthy berries, sort through. Tear off the leaves and stems.

Sprinkle raspberries with sugar. There are several options here: berries can be mashed using a mortar or blender, but some housewives leave whole berries. Keep raspberries sprinkled with sugar for 6 hours. Stir the berries to dissolve all the sugar, being careful not to disturb them.

Take processed plastic containers and place dessert in them. Close the containers with lids and place in the refrigerator or freezer. Even there, the product will not freeze much. The syrup will thicken, become viscous, acquire a burgundy color and a pleasant aroma of raspberries.

This treat is a great option for the prevention of colds.

Raspberries mashed with sugar for the winter without cooking

Components:

1 kg. berries;
100 g of powdered sugar;
1.5 kg. Sahara.

Cooking:

Place the berries for 15 minutes in cold salted water (1 g per 1 liter). Get rid of floating larvae and grass residues. Wash the raspberries by repeatedly placing them in clean water in a colander. Sort the berries, wash them again and drain the liquid.

Pour sugar and crush the ingredients with a wooden mortar. Instead, you can take a clean blender. Keep the raspberries for 2 hours until the sugar dissolves in the juice. Sterilize storage containers by steaming, oven or boiling.

In ancient times, the process of making ordinary jam was accompanied by a number of rituals. Each jam was even made to cook on strictly defined days.

Today, raspberry jam is prepared both easier and faster, but it is still a success.
Every modern housewife in the arsenal will always have a jar or two of this wonderful healing jam, fragrant, 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 Russia much later. Dozens of recipes for making this amazing jam have survived to this day, and new ones invented today have also been added to them. This complicates the task somewhat, because you really want to try making homemade raspberry jam in different ways.

Raspberry jam is a traditional delicacy for our country. If we talk about the benefits, then raspberry jam deservedly has the status of one of the most useful. We all know this from childhood. Any hostess strives to make as much as possible a supply of this medicinal delicacy for the winter. Everyone knows that raspberry jam not only helps with colds, but is also considered an excellent prophylactic.

Raspberry jam contains natural salicylic acid, which is the basis of most antipyretic and anti-inflammatory drugs. If you use raspberry jam instead of the same aspirin, you can avoid stomach ulcers and gastritis.

Vitamins PP, A, E, B2 stimulate vitality, increase skin elasticity and provide a healthy complexion. Thus, jam helps a person to prolong his youth.
Iron, which is also abundant in this jam, has a positive effect on the process of hematopoiesis.

Raspberry jam contains a large amount of copper. Copper is known to be found in most antidepressants. For this reason, those who suffer from depression and are in stressful situations are highly recommended to include in their diet a delicious medicine - raspberry jam. By the way, copper gives the hair a rich color. And this is another great reason to increase vitality.

To make raspberry jam, you should choose berries that are ripe, but not overripe. The most suitable can be considered berries of medium size and dark color. These make a very tasty and beautiful jam.

Preparing dishes

Once upon a time, our grandmothers cooked jam in large copper basins. But today we know that copper utensils are not very suitable for this purpose. It's not even that copper oxides can get into the jam. Raspberry is a sweet berry, and oxides are formed when sour ones are cooked. Just a minimal amount of copper ions ensures the breakdown of ascorbic acid. And this means that there will be no vitamins in such jam.

If, apart from the copper basin, no other suitable dishes are found, its surface must be carefully checked for the presence of copper oxide. It should be etched by rubbing this place with an abrasive. Sand, for example. It is necessary to thoroughly wash the basin with soap and hot water, then dry it thoroughly. Now you can cook jam.
However, this is a compromise option that does not completely solve the problem. An aluminum basin is also not suitable for jam, since the increased acidity of the jam has a destructive effect on the oxide film on the aluminum surface. Jam with aluminum is not useful. You can solve the problem by using enamelware. However, when using it, care must be taken so that enamel chips do not form.

It is better to stock up on a good stainless steel basin - this is the ideal dish for cooking raspberry jam. While the jam is not yet cooked, it's time to prepare the jars and lids. Carefully washed jars should be placed in the microwave for several minutes. And you can use other methods of sterilization. The lids are best just boiled.
So, now perfectly prepared jars, covered with sterilized lids, are waiting for the raspberry jam to reach the desired condition.

AS CHOOSE THE CORRECT WARE FOR JAM COOKING HERE:

Preparing berries

Fresh raspberries need to be sorted out. Unripe and overripe berries, as well as sepals with stalks, should be removed. Put the sorted berries in a colander and slowly immerse in water. Raspberries cannot be washed under running water, as this is a very delicate berry, and it can lose its shape. After removing the berries from the water, you need to wait until the water has completely drained. After that, carefully transfer the raspberries to the prepared basin.

Please note that raspberries are infected with small white worms. These are the larvae of the crimson beetle. Such berries should be pre-treated with saline. To do this, take 10 grams of salt per liter of water. Berries are placed in this solution for ten minutes. The larvae should float to the surface. They must be removed with a slotted spoon or spoon. Rinse the processed raspberries twice with clean water.

An old recipe for homemade raspberry jam

Ingredients:
5 kg of berries, ½ cup of water.

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

Grandma's raspberry jam

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

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

Homemade wild raspberry jam

Ingredients:
800 g of wild raspberries, 1.2 kg of sugar.

Cooking:
Collect large, not too ripe raspberries (preferably picking raspberries in dry, good weather) and put them on a dish. Sprinkle the berries with a fourth of sugar and place the dish with berries overnight in a cold place. The next day, prepare a syrup from 1 cup of water and the remaining sugar, cool it and pour it over the berries for 3 hours. Then cook until cooked, let it cool, take out the berries with a teaspoon, put them in a jar, strain the syrup and pour them over the berries.

Raspberry jam "Gentle delicacy"

Ingredients:
1 kg raspberries, 1.5 kg sugar.

Cooking:
Pour the prepared berries into a basin, sprinkle with sugar and leave for several hours to give juice. Then put the basin on the fire, cook until boiling, stirring from time to time. Use a wooden spoon to remove the 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 of raspberries, 1.5 kg of sugar.

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

Homemade seedless raspberry jam

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

Cooking:
Heat the sorted raspberries over a fire, and then pass through a fine sieve. Weigh the resulting pulp and, based on the weight, add sugar. Bring the raspberry pulp with sugar to a boil, remove the foam and cook until tender, stirring occasionally. To check if the jam is ready, put a drop of jam on a cold plate. If the drop froze, and did not spread, then the jam is ready. Arrange the jam in sterilized jars, close and put the lids down until completely cool.

Raspberry jam cooked in the oven

Ingredients:
500 g raspberries, 500 g sugar.

Cooking:
In two fireproof bowls, place the sugar and raspberries separately. Put in the oven, preheated to 175ºС, for 20-30 minutes. Then remove from the oven, combine the raspberries and sugar, which has turned into a caramel-colored syrup during the cooking process, in a large bowl, and gently mix with a wooden spoon. Put the jam in dry, clean jars, let cool and put in the refrigerator.

Flaky raspberry jam

Ingredients:
raspberries and sugar in equal volumes.

Cooking:
Pour the prepared raspberries and sugar into a bowl or jam pan in layers: 1 cup raspberries - 1 cup sugar, and leave for a few hours for the raspberries to release their juice and soak the sugar. Then put the basin on a small fire for 30-40 minutes (depending on the volume of berries and sugar). When the raspberry juice has filled all the sugar, turn on the fire harder and bring to a boil, stirring with a wooden spoon. Pour the finished jam hot into sterilized jars.

Raspberry "Ten minutes"

Ingredients:
1 kg raspberries, 500 g sugar.

Cooking:
Sprinkle the sorted raspberries with sugar and leave in a bowl for cooking overnight. In the morning, stirring gently, heat until sugar dissolves. After boiling, simmer for 10 minutes, then pour into clean, prepared jars and roll up. The jam is stored at room temperature.

Raspberry jam with alcohol

Ingredients:
1 kg raspberries, 1 kg sugar, ¼ stack. alcohol.

Cooking:
Sprinkle prepared raspberries with 500 g of sugar and sprinkle with alcohol. Place the container with raspberries for 6 hours in a cool place. Then add the remaining sugar, shake the mass, put on a slow fire and cook until tender. Then pack the finished jam in sterilized jars and roll up.

Raspberry jam with cognac

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

Cooking:
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. Soak gelatin in warm water until it swells. Put the raspberry mass in a saucepan and set it in a water bath. Then bring to a boil, boil for 5 minutes, remove the foam, add gelatin, mix and cook for another 2 minutes. Arrange the finished jam in sterilized jars, cork, let cool and put in a cool place.

Raspberry jam with lemon

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

Cooking:
Put the berries in an enamel bowl, sprinkle 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, put the container on a high heat, bring to a boil, and then reduce the heat to a minimum, remove the foam that appears. Then boil 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 in sterilized jars, close the lids and store in a cool place.

Bulgarian raspberry jam

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

Cooking:
Pour sugar into a bowl intended for cooking jam, pour in water and lay out the prepared berries. Cook over low heat until done in one go. To prevent the berries from burning, remove the bowl from the heat from time to time and mix the contents in a circular motion. Before the end of cooking, add citric acid.

Raspberry jam with redcurrant juice

Ingredients:
1 kg of raspberries, 500-600 g of sugar. For syrup: 100 g redcurrant juice, 600 g sugar.

Cooking:
Sort the raspberries, pour hot syrup made from red currant juice and sugar, bring to a boil and remove from heat. Boil the jam in 2-3 doses, each time adding the remaining sugar (1-1.2 kg per 1 kg of raspberries). Arrange the chilled jam in jars, cover with damp parchment paper and tie with twine.

Raspberry jam with blackcurrant juice

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

Cooking:
Mash the raspberries with a little sugar. Squeeze the juice from the blackcurrant and add it to the bowl with the raspberries. Heat the resulting mass over low heat and, stirring, add sugar. When it dissolves, place the jam in dry sterilized jars and immediately seal with tin lids.

Jelly-like raspberry jam

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

Cooking:
A little secret: in this jam, you need to collect not only ripe berries, but also semi-ripe, and in a small amount - unripe. It is they who will give our jam a gelling effect. This jam is cooked in two stages. Pour ⅔ of the norm of sugar into the berries and leave for 2 hours so that the raspberries release juice. If there is no desire and time to wait 2 hours, put the container with raspberries on a small fire, add 2 tbsp. water to better dissolve the sugar and slowly bring the mass to a boil, stirring and removing the resulting foam. After boiling, cook the jam for 5-7 minutes, remove from the stove and leave to cool completely. In the morning, put the berries on a small fire 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 immediately close the lids, but let it cool a little (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.

Cooking:
Mix sugar and rhubarb in a bowl and leave overnight (during this time, the rhubarb will release the juice). Pour the juice through a sieve into a saucepan, boil over low heat for 2 minutes, then add the rhubarb and raspberries. Bring to a boil, stir again and let simmer for 5 minutes to thicken the jam. Fill sterile jars with ready-made jam and roll up.

Homemade raspberry jam without sugar

Sort the berries, rinse gently with water, dry, arrange in sterilized jars and cover with lids. Then put the jars of raspberries in a large container of water, bring to a boil and boil the jars for 10 minutes. Then take out the jars, seal tightly with lids and cool under the covers.

Raspberry jam "Useful"(without cooking)

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

Cooking:
Grind the sorted raspberries with sugar in an enamel saucepan. Sterilize 0.5 l jars over steam, let them cool, and then transfer the raspberries grated with sugar into them. Boil plastic lids for 30 seconds and immediately put on jars. Store the finished jam in the refrigerator.

Raspberry jam without cooking

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

Cooking:
Lightly sprinkle 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 to sterilized jars, preferably with screw caps, 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 paper under the lid, seal the jar and store in the cold.

Raspberry jam “five minutes”

For raspberries, as well as for strawberries, there is also a recipe called "five minutes". The beauty of this jam is that the small heat treatment of berries allows you to better preserve salicylic and folic acid, potassium, copper, iron and vitamins B and C. So, the proportion required by the recipe: 1 kg of sugar should account for 1 kg of raspberries. Raspberries covered with sugar are left for 4-5 hours. All the juice formed during this time is drained and boiled for 10 minutes. It turns out syrup. Berries should be poured into it, then over low heat, bring the jam to a boil and boil for exactly 5 minutes. This jam will retain its beneficial properties for a year.

Raspberry jam

The cooking process itself does not take much time when making jam according to this recipe. 1.5 sugar should be used per kilogram of raspberries. Place the berries in the container in which they will be boiled, cover them with sugar and leave in the refrigerator for 10 hours. Then bring the jam to a boil and boil for 15 minutes. The jam is ready.

Grated raspberry jam

When cooking this jam, the berries will not retain their shape, but it will be simple and tasty. A kilogram of raspberries should be poured with 200 ml of water. Then boil for 3 minutes. Rub the uncooled mass through a sieve, add 400 grams of sugar and boil again. Almost everything. Although, when the jam is already laid out in jars, it will need to be sterilized for 15 minutes. And only after that roll up.

Bulgarian raspberry jam(recipe 2)

And in Bulgaria, raspberry jam is cooked a little differently. Two kilograms of sugar should be poured into a prepared bowl. Then add a kilogram of raspberries and pour 4 cups of water. Next, cook the jam until fully cooked in one go. We choose a weak fire for cooking. But still, the jam must be periodically removed from the heat and gently mixed in a circular motion. When cooking comes to an end, you can add 2 teaspoons of citric acid. Everything!

The readiness of raspberry jam is checked by dropping a drop on a saucer: if the syrup has not spread, the jam is already ready.

The jam will be fragrant and cook quickly if you cook no more than 2 kilograms of raspberries at a time.

Redcurrant juice will give an additional aroma of jam if you replace water with it. By the way, this version of jam will never be candied. Such a jam will become thicker, but will not be cloying.

The level of jam in jars should be 5 millimeters below the neck.

Food of the gods. Berry Mystery: Raspberry, Strawberry, Blueberry, Cranberry, etc.

sources

http://zhenskoe-mnenie.ru/

http://kedem.ru/