Raspberry jam - recipes for how to prepare a tasty and healthy delicacy
The healthiest raspberry jam is “raw” jam, which is prepared without cooking. In terms of healing properties, it is in no way inferior to raspberries in their 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 versions. 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 and 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 basin 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 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 to 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 of preparing a healthy treat - making raspberry jam.
Good luck with your preparations!
How to make delicious raspberry jam? Read the recipes collected in this article. They are different, and over time you will probably choose your favorite option. Or, on the contrary, he will cook raspberry jam according to different recipes to make drinking tea in winter even more interesting! Raspberry jam is a natural support for the immune system, protects the body from diseases and replenishes its reserves of nutrients. But you can bake pies in winter with raspberry jam!
Previously, in Rus', homemade raspberry jam was prepared without sugar, in honey or molasses. Sugar appeared in Rus' much later, and with it new recipes appeared.
It is advisable to pick berries in dry weather. Before preparing any recipe, the berries must be sorted.
Secrets
Usually raspberry jam is boiled 1:1 with sugar, but in fact it turns out great if there are twice as many berries as sugar, so you can use 2:1. There are more berries. It won't be as sweet. If you can store it in the cellar, then you definitely don’t need any more sugar.
Raspberries are best cook several times, in a wide bowl. Bring to a boil, you can simmer a little over low heat, and then the jam cools (half a day or overnight). And so on several times. During this preparation, excess water will evaporate, and the berries will be soaked in syrup and become like marmalades.
Raspberries are particularly tender and do not need to be cooked for long. When cooked for a long time, the juice from the berries quickly turns into syrup, and the berries themselves shrivel, soften, fall apart, and lose their appearance and shape. That’s why we cook it in several stages. Bring to a boil, keep on low heat for a few minutes, then leave for 5-6 hours. We repeat this 3-4 times.
Total duration of all raspberry jam cooking should not exceed half an hour.
Raspberries can also be boiled together with other fruits and berries, assorted It is very good with blackberries and strawberries. You can cook it with currants. It is very tasty with apricots, pineapples, and even orange peels.
When putting into jars, you should not fill the jars with jam up to the neck; it should not reach 5 - 8 mm to the top of the jar.
How to get rid of bugs in raspberries
For jam, take berries that are not quite ripe, but not green, of course, large, healthy, bright and quite aromatic. The kind you want to eat!
In order to get rid of raspberry bug/worm, dip the berries after picking in a saline solution (1 teaspoon of salt per 1 glass of water) for 10-15 minutes, and then carefully, so as not to crush the berries, rinse them with clean cold water and dry.
An old recipe for raspberry jam, without sugar
This is an old recipe, there are only raspberries and a little water, no sugar, honey, or molasses. It boils down very strongly - this jam turns out to be truly precious!
For 5 kg of berries you will need about.5 glasses of water.
Place the raspberries in an enamel pan, place on low heat, and boil the berries by 2-3 times. After this, place the pan in the oven and boil its contents so that the berry decreases in volume several times. Store in the refrigerator.
Raspberry jam, simple recipe
One of the main recipes according to which grandmothers often cook raspberry jam. Its unusual feature is the presence of citric acid. And - it's very sweet! Because there is a lot of sugar. But it costs well even without a refrigerator or basement.
1 kg raspberries,
2 kg sugar,
1 liter of water,
2 tsp citric acid.
Dissolve sugar in water and cook syrup. Pour the raspberries into the syrup and leave for 1 hour. Then place the pan on the stove and cook until the jam reaches the desired thickness. 3 minutes before turning off, add citric acid.
Forest raspberry jam
Wild berry jam: raspberries and blackberries.
In general, according to this recipe you can make jam from garden raspberries.
The jam turns out very tasty if along with raspberries cook and blackberries, assorted So when collecting, you don’t have to sort it, but cook everything together. Wild berries, although smaller, are more aromatic than garden ones; the jam turns out very tasty.
800 g wild raspberries (can be with blackberries),
1.2 kg sugar.
Place large, not too ripe raspberries on a plate. Sprinkle the berries with a quarter portion of sugar and refrigerate overnight. The next day, prepare a syrup from 1 glass of water and the remaining sugar, cool it and pour it over the berries for 3 hours. Next, cook until done, put into jars.
Raspberry jam with whole berries
You could say it's holiday jam - it preserves the berries, whole. If you want to get beautiful jam in which all berries will be kept whole, it is best to cook no more than 1 kg of berries at a time. Otherwise, they crumple under their own weight.
The mixture should not boil too much! Otherwise the berries will fall apart.
1 kg raspberries,
1.5 kg sugar,
juice of 1 lemon.
Sort the raspberries and add sugar, put them in a cool place overnight. The next day, drain the juice and bring it to a boil. Then pour this syrup over the berries and put on fire. Cook for 20 minutes over low heat, skim off the foam. Don't stir the jam, but just shake in a circular motion so that the berries in it remain intact.
At the end of cooking, add lemon juice. Cool the finished jam in a bowl of cold water, then transfer it to sterilized jars, close the lids and store in the refrigerator or basement.
ANOTHER OPTION - with syrup. If you do not cover the berries with sugar, but cook them in ready-made thick sugar syrup, they are kept whole, soft, and the seeds don’t get in the way.
Raspberry jam without seeds
Raspberries without seeds.
Many people don't like raspberry jam because of the seeds. Indeed, there are a lot of them there! But you can make seedless jam, you just have to put in a little more effort. Stone cake can be dried and added when brewing tea.
1 kg raspberries, pureed through a sieve,
900 g sugar.
Heat the sorted raspberries over the fire and then pass through a fine sieve. Weigh the resulting pulp and add sugar. For 1 kg of mass - about 900 g of sugar.
Bring the raspberry pulp and sugar to a boil, skim off the foam and cook until tender, stirring occasionally.
How to check readiness? Place a drop of jam on a cold plate. If the drop has frozen and not spread, then the jam is ready.
Place it in sterilized jars, close and place the lids down until it cools completely.
Raspberry jam in the oven
This recipe will be appreciated by owners of Russian stoves: on cool, rainy summer days, the stoves are heated for days, if you collect the berries in advance, at this time you can prepare jam in the stove, and not only from raspberries.
Of course, according to this recipe, you can prepare jam in a regular stove or oven. The big advantage is uniform heating of the entire mass.
500 g raspberries,
500 g sugar.
Place sugar and raspberries separately in two bowls (Attention! The dishes need to be fireproof - we will put the bowls in the oven!). Place the bowls in the oven preheated to 175ºC for 20-30 minutes. Remove and combine berries and sugar in a large bowl. By this time, the sugar has turned into caramel syrup, and the raspberries will become soft. Stir gently. Place the jam in dry, clean jars, let cool, and store in a cool place.
Five-minute raspberry jam
In fact, it is better to cook such jam not for 5 minutes, but for 10. But both options are usually called five minutes.
1 kg raspberries,
500 g sugar.
Cover the raspberries with sugar and leave them in a bowl to cook overnight. In the morning, stirring, heat until the sugar dissolves. After the mass boils, cook it over low heat for 5-10 minutes, then pour it into clean, prepared, sterilized jars and roll up. This jam can be stored even at room temperature. But it’s better to put it in the cold if possible.
Raspberry jam with currant juice
Currants and raspberries ripen at about the same time, which is convenient: you can make jams with different flavors by adding red or black currant juice during cooking. This jam stores very well - currants are an excellent preservative.
When making raspberry jam, some recipes use water. If you replace water with red currant juice, the jam will become even more aromatic and tastier. Jam with currant juice will not become sugary even if stored for a long time. When cooked, it will become thicker, will not be too sweet, and the juice will add a slight pleasant sourness.
Raspberry jam with redcurrant juice:
1 kg raspberries,
500-600 g sugar.
For the syrup:
100 g red currant juice,
600 g sugar.
Pour hot syrup made from red currant juice and sugar over the raspberries, bring to a boil and remove from heat. Cook the jam in 2-3 batches, each time adding the remaining sugar (1-1.2 kg per 1 kg of raspberries). When the finished jam has cooled, put it in jars and close (you can use paper tied with twine instead of lids).
Raspberry jam with blackcurrant juice:
500 g raspberries,
500 g black currants,
1.25 kg sugar.
It is prepared a little differently, although it can be prepared in the same way as with red currants.
Mash the raspberries with a little sugar. Squeeze the juice out of the blackcurrants and add it to the container with the raspberries. Heat the mixture over low heat and, stirring, add the remaining sugar. When it dissolves, put the jam into dry, sterilized jars and close immediately.
Raspberry jelly
Raspberry jelly and jam can be used to decorate baked goods.
Many people like jelly better than jam. The difference in preparation begins with the collection of berries: for jelly I need unripe berries. Beginners can ripen, but they are definitely not ripe and in no case overripe. Unripe berries give a gelling effect.
1 kg of berries,
1-1.5 kg of sugar.
The jelly is cooked in two stages. Pour two-thirds of the total amount of sugar into the berries and leave for 2 hours so that the raspberries release juice. You don’t have to wait, but put the container with raspberries on low heat, add 2 tbsp. water to better dissolve the sugar and slowly bring the mixture to a boil, stirring and skimming off the foam. After boiling, cook for 5-7 minutes, remove from heat and leave until cool, overnight.
Mashed raspberry jelly.
In the morning, return to low heat and bring to a boil. Add the remaining sugar, stirring constantly until it is completely dissolved, cook again for 5-7 minutes, and everything is ready!
Pour the jelly into sterilized jars, let cool for about an hour until a frozen film forms on the surface, and only then close the lids.
Leave these jars for several months and there will be jelly.
Jelly is also made from raspberry juice. Add granulated sugar to the raspberry juice (1.5 kg per 1 liter of juice) and cook the mass like jam until a drop of juice stops spreading over the plate. Then pour into sterile jars and seal. Boiled juice does not always gel well, so it is better to add gelatin to it - 50 g per 1 liter of juice.
Raspberry jam
Jam made from overripe raspberries.
What to do if the raspberries are already overripe? You won't get good jam, much less jelly. It's OK. You can make jam from these berries.
Berries for jam can be taken crumpled or overripe.
Place the berries in an enamel bowl or pan, pour in a glass of water, cook over low heat for 3-5 minutes, stirring continuously and crushing the berries with a spoon. Add sugar to the resulting mass (1 kg per 1 kg of berries) and cook until tender, stirring regularly and removing foam.
At the end, add a little (2-3 g) citric acid to preserve color.
Cooking duration is 20 - 25 minutes from the moment of boiling. You should not cook it further: the taste and color of the jam will deteriorate.
The finished hot mass is placed in jars.
Smokva: raspberry marmalade
Making figs from raspberries.
This delicacy is one of the most delicious! If you have the opportunity, definitely try it!
To prepare figs, raspberries are covered with granulated sugar (2 - 3 cups per 5 cups of berries). When the juice is released, start cooking over low heat and cook until the mass can be easily separated from the bottom.
You can decorate baked goods with raspberry marmalade.
Then it is laid out in a layer of 2-3 cm on a baking sheet, greased with butter or lined with parchment paper, and placed in the oven to dry at a temperature of 50 - 60 degrees.
The dried mass is cut into pieces.
Store in jars covered with paper.
Raspberry jam with chocolate
Melted white chocolate and raspberry jam are a great combination for baking.
This is a very unusual jam! Usually they use white chocolate, but you can try regular chocolate.
- Raspberries - 6 cups,
- Natural vanilla – 1 pod,
- Sugar – 6 glasses,
- Chocolate (preferably white) – 250 g,
- Liquid pectin – 50 ml,
- Vanilla extract – 2 tsp. (possible without it)
Raspberry and chocolate paste after cooking.
Grind the berries, add a vanilla pod, cut into two parts. Place the container with berries and vanilla on the fire and cook with constant stirring for 5 minutes. Add pectin and, stirring constantly, bring it until completely dissolved. Bring to a boil and add sugar. Bring to a boil again and then cook for another 1 - 2 minutes.
Remove from heat and remove the vanilla pod.
Break the chocolate into small pieces and add to the hot jam. Stir until the chocolate is completely dissolved. Finally, add vanilla extract and mix again.
While hot, pour the jam into jars and store in a cool place. Try it, this is a very original recipe!
Raspberry jam without cooking
This recipe is suitable for raw foodists. True, there is sugar here.
Raspberries and sugar are taken equally here.
Grind the raspberries with sugar in an enamel pan. Sterilize small jars over steam, let them cool, put the raspberries, grated with sugar, into them. Boil the plastic lids and immediately put them on the jars.
This jam is stored in the refrigerator or cellar. It can easily stand for a year or more.
Raspberry-apricot jam
This confiture jam is so delicious that you can’t stop eating it! You can use this recipe to make raspberry-pineapple jam.
600 g apricots (or pineapples),
500 g raspberries,
500 g sugar,
6 tbsp. lemon juice.
If you want jelly, you can add gelatin, about 50 g per 1 liter of jam.
Blanch the apricots, remove the pits, preferably remove the skin. Sort out the raspberries. Cut apricots into cubes and mix with raspberries. Pour in 3 tablespoons of lemon juice. Stirring, bring to a boil, add sugar, dissolve and then cook for 1-2 minutes. Place in sterile jars.
You can prepare layered jam: then cook apricots and raspberries separately, first apricots, then fill the jars halfway with them, then raspberries, and fill the jars to the end. The jam will be amber-apricot on the bottom and raspberry-red on top. Beauty!
Assorted
If you like to go out into the garden in the summer, pick up whatever berries you have in a mug, come back home, cover them with sugar (or honey), crush them and eat them in the morning with tea, then you can make the same assorted jam for the winter. From what we collected. Raspberries with blackberries, summer apples, strawberries and blueberries, gooseberries... And also with currants, red, black, and white - there is nothing tastier than a variety of assorted dishes.
The amount of sugar can be adjusted - depending on the type of berries, the degree of boiling, and storage (in the cold or in the room). There are a lot of options. The photo shows some examples of what can happen.
Raspberry jam in a slow cooker
In a slow cooker you can make delicious jam from any berries, including raspberries. Strawberry jam, apple jam, cherry jam, gooseberry jam... any jam!
Raspberries and sugar are taken equally, 1 kg each. Pour the berries into the multicooker bowl and cover with granulated sugar. The recipe is intended for a 4-5 liter multicooker, without pressure.
Close the multicooker lid and set the “Stew” mode for 1 hour. You will need to stir the jam at least a couple of times.
While the jam is cooking, you need to prepare the jars and lids and sterilize them over steam. Place the hot jam into jars and close with the prepared lids. Store in a cool place.
Enjoy your meal!
If you have your own proven, original methods for making raspberry jam, write in the comments!
Serving jam on the table
If you love jam and always prepare it to serve with tea in winter, take care to serve it beautifully. Just on a plate - you can, but... Today there are so many beautiful dumplings that you can please yourself and your home with good dishes - made of glass, porcelain, ceramics. Such a beautiful rosette decorates the table. Look, it's inexpensive. Examples:
Rosette for jam Elan Gallery "Classic", diameter 10 cm, 2 pieces in a set.
Vase for jam "Slastena", color: white, blue, 250 ml, ceramics, Gzhel painting, from the Gzhel porcelain factory.
And also - pleasant additions for housewives:
The board game "Jam" is a great leisure activity for the whole family! In this game you have to cook a variety of jams and bake pies. Fun to play in winter with the whole family.
Stickers for cans. Includes 64 stickers and canning recipes. Eliminates the need to put sticky tape with inscriptions on jars. Inexpensive, very convenient!
Preserves and jams. 27 proven recipes: cranberries with honey, pumpkin jam with nuts, gooseberry jam with cherry leaves, etc. In the section Books on preparing desserts there are many interesting publications, including about jam.
Jams, confitures, jams, marmalade. This publication contains both classic and original recipes for delicious and healthy winter preparations. Cooking them will not be difficult not only for an experienced, but also for a young housewife.
The taste of raspberry jam takes you back to childhood, when my grandmother made delicious supplies for the winter. This dessert is more useful than others, and after it your mood improves simply magically. Modern conditions allow you not to mess around and make raspberry
You can turn to it for help in case of a cold - the large amount of salicylates in these berries provides a natural anti-inflammatory effect on the body and relieves fever. But in order to have something to enjoy or improve your health in winter, you need to know how to make raspberry jam. There are many methods, and the most useful are those that involve a minimum of heat treatment.
Before cooking, you should learn a few simple rules. First of all, you should cook from fresh berries - it will turn out tastier and more aromatic. The utensils for making jam should be enameled or made of stainless metal. Before cooking, you need to carefully sort the berries to get rid of leaves, insects and other forest debris.
You can easily peel the berries like this: dip them in water, salted at the rate of a tablespoon of salt per liter of liquid. After a quarter of an hour, all the bugs will emerge, and it will be enough to rinse the raspberries in small portions in a colander under running water. After this manipulation, it is much easier to answer the question of how to cook raspberry jam. There are many ways, but the main condition is not to try to cook food for a long time. This destroys all vitamins and nutrients, and the berries turn into a regular dessert with sugar. It is better to limit yourself to the minimum possible time.
How to cook in five minutes?
To prepare a healthy five-minute sweet, take a kilogram of berries and a kilogram of granulated sugar. Cover clean raspberries with sugar and leave for several hours to release the juice. After this, place the bowl of future jam on the stove and bring the mixture to a boil, stirring occasionally. Keep on fire for no more than five minutes, then pour into pre-sterilized jars and close tightly.
This way you can make jam from any berries. However, there is a recipe that does not require boiling at all.
How to cook raspberry jam even faster?
Take equal amounts of berries and granulated sugar. Pour the raspberries into a suitable container along with half the sugar and leave for several hours. Place on the fire and bring to a boil, then immediately turn off the stove and wait until the mixture has cooled completely. Boil again and turn off the heat, add the remaining granulated sugar and stir until it dissolves. Pour the finished dessert into sterilized jars and roll up. For a richer taste and aroma, you can leave the jam after cooking for a couple of hours directly in the bowl where it was prepared, and only then pour it into containers for further storage. This dessert will retain all the benefits of the berries and their rich taste. It is simply difficult to imagine the best medicine during a long winter.
Raspberries are a delicious berry of a beautiful raspberry color, with a delicate velvety skin and very tasty and aromatic pulp. But this berry is not only famous for its sweetness; raspberry jam is simply an indispensable remedy against colds and flu, primarily for children and pregnant women. Therefore, it is very important to prepare more raspberry jam for the winter. And even if it is not needed for medicinal purposes, raspberry is perfect for tea, for cakes and various desserts.
Ingredients:
(yield 2-2.5 liters of jam)
- 2kg. raspberries
- 2.5 kg. Sahara
- 1/4 lemon
- So, how to make raspberry jam. Despite the fact that raspberries are a very delicate berry, making jam from them is quite simple. And the best thing is, no matter what recipe you choose, raspberries do not lose their healing properties.
- Naturally, the most delicious raspberries are, of course, homemade. If we buy raspberries at the market, we choose berries that are ripe, but not overripe. We pay attention to freshness; raspberries should not be wet or bruised.
- We sort the berries, remove the stalks. Homemade raspberries are usually not washed; purchased ones are washed carefully under running water and then left for half an hour to drain.
- Place the berries in an enamel bowl; it is most convenient to use an enamel bowl for jam. Cover the raspberries with sugar and leave in a cool place overnight. If it is very hot, it is better to put the raspberries in the refrigerator.
- About six to seven hours later, when the raspberries have released enough juice, put the bowl with the juice and raspberries on the fire. Bring to a boil over fairly high heat. When the syrup boils, reduce the heat to low. Be sure to skim off any foam that rises with a wooden spoon.
- Cook raspberry jam for 20-30 minutes. If necessary, stir with a wooden spatula. Depending on the cooking time, you get thinner or thicker jam. Where the line is when it’s time to turn off the fire depends entirely on what you want to get in the end.
- Five minutes before the end of cooking, add the juice of a quarter of a lemon to the jam.
- Leave the finished jam to cool. It is advisable to speed up the cooling process; to do this, place the bowl of jam in a vessel with cold water.
- Place the cooled jam into sterile jars, close the lids and store in the refrigerator.
- As in the previous case, sprinkle the cleaned and washed raspberries with sugar and put them in a cool place overnight.
- The next day, carefully pour off the released raspberry juice. Bring the juice to a boil.
- Pour the prepared syrup over the raspberries and then put them on the fire. Cook raspberries in syrup for 20 minutes over low heat. Be sure to skim off any foam that rises with a wooden spoon.
- To ensure that the berries are intact, do not stir the jam, but shake it in a circular motion from time to time. Don't forget to add lemon juice.
- Quickly cool the finished jam in a bowl of cold water, and then put the cooled jam into sterile jars. Store raspberry jam in the refrigerator.
- To make seedless raspberry jam, first heat the raspberries over a fire, and then pass the berries through a fine sieve.
- We weigh the raspberry pulp and, depending on the weight, add the required amount of sugar. We proceed on the basis of 1 kg. raspberries 900 gr. Sahara.
- Bring the raspberry pulp and sugar to a boil, be sure to skim off the foam.
- Cook the jam for 15 minutes, stirring from time to time with a wooden spoon.
- To check whether the jam is cooked or not, we perform a simple test: drop one drop of jam onto a cold plate. If the drop immediately froze and did not spread over the plate, then the raspberry jam is ready.
- Pour the jam into sterile jars, close and place the lid down until it cools completely.
Raspberry jam recipe
Raspberry jam with whole berries
Seedless raspberry jam
Many of us have heard about the healing properties of raspberries. And this is not a myth, raspberries contain a large amount of vitamins and various microelements that strengthen our immunity and help us fight various diseases. Raspberries also contain about 10% sugars that are easily digestible, such sugars are called glucose and fructose.
Useful properties of raspberries:
- In case of elevated temperature or colds, it is recommended to consume raspberries fresh or by first grinding them with granulated sugar. This sweet medicine will easily lower the temperature and alleviate the general condition of the patient;
- For joint pain and even radiculitis, you need to drink tea with raspberry leaves;
- Due to the fact that raspberries contain a large amount of fiber, they help cope with constipation;
- It is also recommended to include raspberries in the diet of people suffering from anemia;
- As a comprehensive treatment for diseases of the gastrointestinal tract, you need to use a decoction of raspberry leaves and flowers.
- Raspberries have a beneficial effect on human reproductive function;
- In combination with honey, raspberries are an excellent remedy against colds.
Raspberry jam does not lose its beneficial qualities even after long heat treatment. But there are a number of options for making raspberry jam, which can be used not only as a medicine, but simply as a dessert for tea or as an additive to porridge; you can also bake pies, pies and buns with raspberry jam.
Before you start making jam, you should pick raspberries or, in extreme cases, buy already picked berries. If you decide to pick raspberries yourself, then remember that this delicate berry should only be picked in dry weather. The collected berries should not be washed; you just need to sort them out, removing the stalks and debris. If you have to transport raspberries, it is best to collect them with the stalks, in this state they will receive minimal damage.
A few secrets for making raspberry jam:
- In order to determine the readiness of raspberry jam, you need to drop one drop of syrup onto a plate and if the syrup does not spread, then the jam is absolutely ready.
- If you want to get a beautiful jam in which all the berries will remain intact, then we recommend that you cook raspberry jam from no more than one kilogram of berries at a time.
- When preparing raspberry jam, some recipes use water, and if you replace the water with redcurrant juice, the raspberry jam will become even more aromatic and tastier. Also, such jam will not become sugary even if stored for a long time. When cooked, the jam will become thicker, and it will not be too sweet; the juice will add a slight sourness.
- When putting raspberry jam into jars, you should not fill the jars with jam to capacity; it should not reach the top of the jar 5 - 8 millimeters.
Well, now the recipes for raspberry jam.
Recipe No. 1
Natural raspberries
As a result of harvesting raspberries according to this recipe, you will get the berries in their own juice, almost fresh, with minimal heat treatment, the raspberries will retain all their beneficial qualities.
The sorted berries should be placed in pre-sterilized jars. In the process of putting raspberries into jars, the jar needs to be shaken as often as possible so that the raspberries settle down more tightly. Cover the jars with raspberries with sterilized lids and place them in a deep container. First you need to cover the bottom of a large container with a towel or napkin, which will protect your jars from cracks. Then pour water into a saucepan with jars, which should be heated to 50° degrees. Then put the pan on the fire and bring to a boil, sterilize the jars from the moment of boiling for 15 minutes (liter jars), 10 minutes (half-liter jars). We roll up the hot jars and, turning them over, leave them to cool, covering them with a warm blanket.
We store this raspberry preparation in a cool place.
Recipe No. 2
Raspberry jam “Pyatiminutka”
Ingredients:
- Fresh raspberries – 1 kg,
- Granulated sugar – 1 kg.
Cooking process:
First you need to sort out the raspberries; it is not necessary to rinse clean ones, since raspberries absorb moisture very quickly, which can make your jam very liquid.
Pour granulated sugar over the sorted raspberries, shake and leave to steep for 5 hours.
After five hours, we rearrange the container (an aluminum basin is best suited for this) with raspberries and granulated sugar over low heat.
Cook raspberry jam for 5 minutes from the moment it boils.
Then remove the container with jam from the heat and pour it hot into jars, which must first be sterilized.
The jars can be closed with nylon lids, or they can be rolled up with metal lids, which must first be sterilized.
Store the five-minute raspberry in a cool place.
Recipe No. 3
Raspberries mashed with granulated sugar
To prepare these grated raspberries you will need the following ingredients:
- Fresh raspberries – 1 kg,
- Granulated sugar – 300 grams,
- Water – 200 ml.
Proper preparation of grated raspberries
We sort through the raspberries. Then we transfer the prepared berries into an enamel bowl and fill with water. Next, put the container with berries and water on the lowest heat, bring to a boil. After boiling, cook for another 4 minutes. Then, without cooling the berries, grind them through a fine sieve. Add granulated sugar to the resulting pureed mass and mix. Then place the container with mashed raspberries and granulated sugar on low heat and heat to a temperature of 80° degrees.
Then put the hot jam into sterilized jars, cover with sterilized lids and sterilize half-liter jars for 15 minutes and liter jars for 20 minutes.
Then we roll up the jars and leave them to cool at room temperature, then store them in a cool place.
Recipe No. 4
Raspberry jam in a slow cooker
Don’t be surprised, even in a slow cooker you can make delicious raspberry jam! And not only from this aromatic berry, excellent strawberry jam is prepared in a slow cooker, from apples, currants, cherries...
In order to cook raspberry jam in a slow cooker you will need the following ingredients:
- Granulated sugar – 1 kg,
- Fresh raspberries – 1 kg.
How to make raspberry jam in a slow cooker
As in previous recipes, raspberries should be sorted, removing stalks, leaves and other debris.
Then pour the sorted berries into the multicooker bowl and cover with granulated sugar.
Close the multicooker lid, set the “Stew” mode and cook time for 1 hour. During the entire cooking time, you need to stir the jam at least twice. The recipe is intended for a 4.5 liter multicooker without pressure.
While the jam is cooking, you should prepare the jars and lids; they need to be sterilized over steam. Then put the hot jam into jars and close with the prepared lids. We store this jam in a cool place.
Recipe No. 5
Raspberry jam in a bread maker
Another one of the miracle helpers in our kitchen is a bread machine, which helps us not only bake beautiful homemade bread, but also helps us make aromatic raspberry jam.
To make raspberry jam in a bread machine you will need the following ingredients:
- Fresh raspberries – 0.5 kg,
- Granulated sugar – 1 kg,
- Pectin (optional) – 10 grams.
How to make raspberry jam in a bread machine
To begin with, as always, we sort out the raspberries and then transfer them to the bread machine. Then sprinkle the raspberries with granulated sugar. Stir and leave for a while for the juice to appear.
You don’t have to add pectin, but it will make the jam thicker.
Then close the lid of the bread maker and set the “Jam” mode to 80 minutes, leaving the jam to cook. During the cooking process, you do not have to open the lid to stir the jam, since the bread maker will do it all for you.
You should not increase the proportions of ingredients to avoid “running away” of the jam. Due to the small amount of raspberries, this cooking method is more suitable for one-time cooking for tea, and not for preparing for future use.
However, nothing can stop you from putting the prepared raspberry jam in a bread machine into sterilized jars and rolling up the lids. Don't forget that it should be stored in a cool place.
Recipe No. 6
Raspberry jam with white chocolate
Ingredients for making original raspberry and chocolate jam:
- Fresh raspberries - 6 cups,
- Vanilla (in pods) – 1 piece,
- Granulated sugar - 6 glasses,
- White chocolate – 250 grams,
- Liquid pectin – 50 ml,
- Vanilla extract – 2 teaspoons.
How to make raspberry jam with white chocolate
We sort out the raspberries and then transfer them to a deep enamel container. Next, using a wooden pestle or spoon, lightly grind the berries. Add a vanilla pod, which needs to be cut into two parts. Place the container with berries and vanilla on the fire and cook with constant stirring for 5 minutes.
Without removing the jam from the heat, add pectin and stirring constantly until it is completely dissolved.
Then bring the jam to a boil and add granulated sugar. Stirring, bring the jam to a boil and after boiling, cook for another 1 - 2 minutes.
Then remove the container with raspberry jam from the heat and remove the vanilla pod from it.
White chocolate needs to be broken into small pieces and then added to the hot jam. Stir the jam until the chocolate is completely dissolved. Finally, add vanilla extract and mix again.
Hot raspberry jam with chocolate is poured into jars that must first be sterilized. Also, don’t forget about the lids, which also need to be sterilized. We roll up the jars and leave them to cool completely at room temperature, then store them in a cool place.
Recipe No. 7
Raspberry jam without cooking
Ingredients for making the most delicious raspberry jam without cooking:
- Fresh raspberries – 1 kg,
- Granulated sugar – 2 kg.
Proper preparation of fresh raspberry jam without cooking
The sorted raspberries should be mixed with granulated sugar and then grind the mass using a blender or food processor.
While the raspberries are crushing, you need to sterilize the jars. Then pour the raspberry mass into sterilized jars and cover with a layer of granulated sugar (about 0.5 cm) on top.
Such delicious jam should be stored in the refrigerator or underground, otherwise at high temperatures the jam may ferment and spoil.
Recipe No. 8
Frozen raspberry jam in a slow cooker
Ingredients for making a winter version of raspberry jam:
- Frozen raspberries – 0.5 kg,
- Granulated sugar - 2 cups,
- Citric acid – 1 pinch.
How to make raspberry jam from frozen berries
Sometimes it happens that by the middle of winter you have already run out of aromatic raspberry jam, which is why we suggest making jam from frozen berries, which you can easily find in almost any store.
Place the frozen berries in a multicooker bowl, add granulated sugar and close the multicooker lid. Then select the “Baking” mode and set the time to 40 minutes. During this time, you will need to open the lid twice in order to stir the jam so that the sugar does not stick to the walls of the bowl. To be on the safe side, during the very first cooking it is better to keep the lid open and watch the cooking process.
After 40 minutes, turn off the multicooker and leave the jam in the bowl until it cools completely, then add citric acid, and again setting the “Baking” mode and the time for half an hour, cook the jam again until ready.
Recipe No. 9
My mom's raspberry jam
My mother cooks almost any berry jam with syrup prepared in advance, and her raspberry jam was no exception.
For 1 kg of berries, syrup is prepared from
1 x sugar and 1 glass of water
The preparation is very simple. If for five minutes you need to wait 5 hours for the raspberries to give juice, then this recipe will not require that much time.
Sugar is immediately poured into the container where you will cook the raspberry jam, water is added to it and the syrup is boiled until it is completely dissolved. Approximately 5-7 minutes.
Sugar is measured as much as you have berries: for 2 kg of raspberries - 2 kg of sugar and 2 glasses of water.
Water is needed to prevent sugar from turning into caramel during cooking.
As soon as the syrup has become homogeneous, raspberries are poured into it.
We are waiting for the jam to boil,
and cook it for 5-7 minutes.
Glass jars and lids should already be prepared in advance, the lids should be boiled, the jars should be sterilized in the usual way or in the microwave.
Pour hot raspberry jam into jars, roll up the lids and cool upside down.
Store the workpieces in a cool place.
And in winter, how nice it is to open a jar of fragrant jam for tea!
Cut a piece of homemade bread, spread it with sour cream and top it with mom's raspberry jam... mmmmmmmm!
No cakes needed. Well, maybe just dream about it.
This is how you can easily and simply prepare aromatic and healthy raspberries for the winter, while preserving all the beneficial substances that they generously provide to our body. But it should be remembered that, like any sweetness, raspberry jam should be consumed in reasonable quantities. Also, raspberry jam should not be consumed by people who have various types of allergies. This is the only way you will get the maximum benefit from this sweet treat!
You might be interested in this blackcurrant jam recipe:
Bon appetit and good recipes!
