home / First meal/ Raspberry jam - recipes and cooking methods. Thick raspberry jam for the winter

Raspberry jam - recipes and cooking methods. Thick raspberry jam for the winter

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 folk recipe and the most popular sweet medicine.

And finally, raspberry is like a berry, by itself, - healthy treat, which can be eaten as a berry dessert in fresh, cook compotes, kissels, raspberry soufflé, oven 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 the best recipe 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 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. Sprinkle raspberries first granulated sugar in layers: a layer of sugar, a layer of raspberries, a layer of sugar should be the last in any layering. 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 hot jam over cooked glass jars and cork them for storage under a screw or hard lid using a can opener. 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 container for sterilization, 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 when home canning and seal the jam under hard or screw caps. Cover closed jars to cool evenly so that a moldy drop from condensation does not form. Store by 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 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! Enjoy your meal!

According to this recipe, my family has been making quick raspberry jam without cooking for decades. In my opinion this recipe is perfect. raw jam from raspberries it turns out incredibly fragrant - it smells and tastes like a real fresh berry. And the amazing ruby color remains bright and juicy.

According to taste and appearance the workpiece will never compare with the boiled counterpart. You will learn the secrets and subtleties of cooking how to make quick raspberry jam from my step-by-step photo recipe.

In order to cork a piece of summer in a jar, we need:

raspberries 1 part;
sugar 2 parts;
vodka 10 ml.

Inventory:

bank for conservation;
lid for conservation;
wooden pusher.

How to make raspberry jam without boiling

First, let's prepare the berry. Raspberries are not washed before such preservation - this is important! Therefore, the berry must be bought or harvested clean.

No matter how many raspberries you take, you always need twice as much sugar.

If you feel sorry for sugar, then raspberries can turn sour. In my case, raspberries were 0.5 kg, and sugar 1 kg.

Sprinkle raspberries with sugar and crush.

For crushing raspberries, I always use a wooden crusher. But you can crush raspberries with clean hands.

Then, we transfer this stuff into a saucepan, preferably aluminum, and heat it on the stove to a temperature of 85 degrees with continuous stirring.

Be sure to make sure that the jam does not boil. As soon as the mass has reached the required temperature, turn off the fire and set aside.

Then, fill the jar with jam, leaving 1-2 cm to the lid.

Now it's time for the secret. Just before rolling, pour a full tablespoon of vodka on top.

It is she who will protect our workpiece from all sorts of bacteria and swelling of the jar. After that, roll up the jar or twist the lid.

Quick raspberry jam without cooking with a secret is ready! We store it in a dark, cool place.

In the entire history of conservation in this way, the jar has never been blown. And on the table in winter and during the autumn-winter colds there is always fragrant, natural and very delicious jam. We especially love it with pancakes and tea. Enjoy your meal!

Good afternoon friends!

The next article in the Sweet Life series is thick raspberry jam for the winter. The very best and simple recipes cooking this wonderful berry with pleasant taste and subtle aroma.

The island of Ida is considered the legendary homeland of raspberries, and the red color is the color of the droplets of blood that, according to ancient Greek myth, the beautiful nymph Ida dropped, scratching herself on the branches of the bushes when she collected sweet berry for Zeus himself.

So let's get started.

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

For this recipe we take 1 kilogram of raspberries, 1 kilogram of sugar.

Sort the collected raspberries, clean from leaves and stalks. Since I always pick berries in my garden, I never wash them. Excess water, make it watery, and the jam is liquid. We do not use water in our recipe at all.

We take a wide basin for cooking and put the berries in it in layers with sugar. First a layer of raspberries, the same layer of sugar. Next, again a raspberry layer, on top of it is sugar. Such a layered pouring will allow you to evenly distribute the sugar over the berries without resorting to mixing.

Do not use for making jam enamelware to avoid burning.

We cover the basin with gauze and leave it overnight so that the berries release juice. In the morning we check - the berries gave enough juice and you can start cooking. Let's take a step-by-step look at how to properly cook a sweet and healthy treat.

There are two ways to prepare this recipe.

1 way- boil the syrup of the desired density. Pour the berries, bring everything to a boil, boil for 5-7 minutes and pour into jars.

2 way- apply reusable, short-term cooking. Now we will deal with this.

You can try both methods and choose the one you like best. In any case, you will get a thick jam with whole berries, which will be well stored all winter.

We put the basin on the stove, on medium heat. When the contents boil, the sugar will completely dissolve. Boil for 5 minutes, then remove from heat until cool. Stir carefully from the edges, so as not to damage the berry. You can simply shake the pelvis with rotational movements.

We put the cooled jam back on the fire, bring to a boil and boil for 5 minutes, then leave to cool completely. During cooking, a foam forms, which must be removed. Why does it seem to me that raspberry foam is the most delicious of all foams. Don't you think so?

We repeat this cooking cycle 3 times - bring to a boil, boil and cool completely.

At the last cooking, boil until tender. It acquires a beautiful maroon color, and the syrup becomes thick. And we managed to keep the berries whole.

Readiness is very easy to check. Pour a teaspoon of hot syrup on a flat plate, and swipe with a spoon. If the groove remains and hardens, then the sweet treat is ready. If you want to make it thicker, add pre-soaked gelatin to it.

Look how beautiful, fragrant, thick with whole berries!

We prepare jars and lids in advance. We sterilize in any way you like. Pour boiling water into jars under the very neck, close tightly with lids and turn over. Wrap with a blanket to cool down slowly.

As it cools, the raspberry delicacy thickens.

What a fragrant, tasty and thick raspberry for the winter we got!

Recipe for raspberry jam without cooking

Ingredients:

raspberries - 1 kg
sugar - 1 kg

Step by step preparation:

We take ripe and undamaged berries, sort them out. Remove leaves and stems.

We fall asleep with sugar. And here there will be a few nuances: berries with sugar can be mashed with a wooden mortar, or beat with a blender until homogeneous mass. I like to leave the berries whole. To do this, leave the covered raspberries for 6 hours.

During this time, the raspberries give juice, now you need to mix it gently until the sugar is completely dissolved, and try not to damage the berries.

We take prepared, clean, plastic containers and fill them. Close the lids and store in the refrigerator or freezer. The most interesting thing is that even in the freezer, the jam does not freeze much. The syrup becomes viscous and thick, ruby color with a strong pleasant raspberry aroma. And we will save it for the prevention or treatment of colds.

Option 2. Thick jam for the winter without boiling berries

Raspberry jam - five minutes for the winter. Raspberry jam recipe 5 minutes

A lot of housewives like to cook raspberries according to the five-minute recipe, because it cooks quickly. Only at the same time it is necessary to manage to make it thick and tasty, and try to preserve the vitamins as much as possible.

Today we will cook five minutes of grated raspberries with sugar. The ratio of sugar and berries is 1:1. We do not use water, due to this the syrup will turn out thick and viscous.

We carefully sort the raspberries, it is not necessary to wash them. If you notice worms in it, fill the berries with salted water for 10 minutes (1 tablespoon of salt per liter of water). When the living creatures emerge, drain the salt water from the berries and rinse it well. We recline in a colander, give the opportunity to drain the water and dry.

Then we spread it in a basin in which we will cook.

Crush the raspberries with a crusher or with a blender.

We fall asleep with sugar, mix gently, for even distribution and leave overnight in a cool place.

In the morning, mix well again and put on a small fire.

Stir constantly until the sugar is completely dissolved.

After the sugar is completely dissolved, add fire, bring to a boil and boil for 5-7 minutes.

Carefully collect all the foam that appears during the boil.

Sterilize jars and lids. Pour the hot jam under the very neck, close with tightly twisted lids. Turn upside down, wrap with a blanket and leave to cool completely. Store in a dark and cool place.

Raspberry jam for the winter in a slow cooker

raspberries - 1 kg
granulated sugar - 1 kg
cooking time - 1 hour

Recipe for thick jam in own juice

Raspberries prepared according to this recipe retain their natural taste, delicate raspberry aroma and an unusually beautiful ruby color.

We wash the berries, dry them, sprinkle with sugar.

Leave for several hours, until the raspberry juice completely soaks the sugar.

Stir and put on the smallest fire. The main point is to prevent a strong boil.

As soon as the jam boils, immediately remove from the stove. Leave until completely cool. Then, repeat this procedure two more times. This will achieve the density of raspberry delicacy we need.

Pour hot into sterilized jars, roll up the lids. Store in a dark, cool place.

In this article I tried to collect simple recipes for thick raspberry jam. FROM detailed description and a photo, how to cook and how much, how to make thick, how to save for the winter.

Raspberry jam for the winter, perhaps, can be considered one of the most popular recipes for harvesting this berry. The reason for this is the extraordinary taste, aroma and healing properties raspberries. Such a delicacy is familiar to almost every person since childhood, because during a cold we were often given tea with raspberries.

Drinking raspberry tea is both healthy and tasty, and besides, you can fill pastries with jam and use it for other purposes. cook lovely dessert Simply, just use the right technology and a delicious jam for the whole family is ready.

Raspberry jam five minutes

Ingredients:

fresh raspberries - 1 kg;
granulated sugar - 0.8 kg.

How to make five-minute raspberry jam for the winter:

No matter how strange it may sound, it is not necessary to wash raspberries - when washed, the berries lose some of the flavor, plus when cooked, they can boil and lose their shape. However, dust and dirt must be removed. Therefore, we carefully sort it out and literally for 10 minutes. pour lightly salted water - at the rate of 1 tbsp. l. salt without a slide per liter of water. The berry must be completely hidden. After a few minutes, everything unnecessary will pop up. We catch the living creatures with a slotted spoon, drain the water from the berries and quickly and carefully rinse it with a weak pressure of water so as not to damage the integrity of the berries.

We throw the washed berry into a colander, then we fall asleep with sugar. Mix gently so that it is evenly distributed, and leave for 4-6 hours, maximum overnight and in a cool place.

Another secret to keeping tender raspberries whole is that the serving of berries should not be large, and the container where it will be boiled should be voluminous. Otherwise, the freer the raspberries in the container, the better.

We heat the berry over low heat until the sugar is completely dissolved, after which we increase the heating power to the maximum and boil the jam for 5-7 minutes.

When cooking, a foam will form - we arm ourselves with a slotted spoon and mercilessly remove all of it. Firstly, this way the jam will boil better and more evenly. Secondly, the remains of the foam can provoke the development of bacteria, and the jam will turn sour. We remove the jam from the stove and prepare the jars.

canning. Wash jars and plastic lids thoroughly, using soda and a stiff brush or sponge, rinse with water and scald with boiling water. Ready. Sugar is an excellent preservative, so the container does not need more thorough sterilization. It is undesirable to use metal lids for twisting, because from them the jam will change color to dark red, even burgundy.

We pour the jam into jars, wait until it cools down, and put it away for storage. We are waiting for winter to treat ourselves to delicious and fragrant sweet preparations.

Raspberry jam for the winter thick with whole berries

Ingredients:

1 kg of raspberries;
1 kg of sugar.

To get thick raspberry jam, you need as many berries as sugar. Proportion: 1 to 1.

A step-by-step recipe for raspberry jam for the winter with whole berries:

We sort out the berries, but do not wash them. Sprinkle with sugar (in the proportion of 1 kg of berries per 1 kg of sugar), layer by layer in an enamel saucepan. Leave overnight or for 6-8 hours. During this time, the berries will give juice.

We put the pan on the stove and turn on the medium heat. The contents of the saucepan will soon boil, and the sugar will dissolve. After boiling, the jam should be boiled for 5-10 minutes, and then turned off.

Attention!

During the cooking process, stir the raspberry jam so that it does not burn. But it is better to do this not with a spoon, but by rotating the pan in a circle (holding the handles). This will keep the berries whole, not crush them.

When the jam boils, foam forms. It needs to be removed. With foam then it’s delicious to drink tea after a hard day at the stove

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The jam that has cooled down after the first cooking is put back on the stove. Bring to a boil again and cook for 5 minutes. Then turn off, cool and repeat the cycle again. In total, the jam should be boiled 3 times. Thanks to this, it becomes thick and maroon. So,

How much to cook raspberry jam so that it is thick and the berries remain intact?
You need to cook in 3 stages:

1 time: 10 minutes after boiling;
2 times: cool and cook again for 5 minutes after boiling;
3 times: let cool again and boil the jam for 5 minutes.

The readiness of the jam is checked drop by drop, after the 3rd boiling. The jam should cool down and when it is ready, the droplet does not spread. It becomes viscous and viscous. Jam from sweet raspberries, at the same time, fragrant, bright and thick.

How much jam is made from 1 kg of raspberries?

From 1 kg of raspberries and 1 kg of sugar, a little less than 1 liter of finished raspberry jam was obtained

Berries almost completely managed to keep whole and unharmed. Fragrant and healthy thick raspberry jam for the winter is ready!

Raspberry jam for the winter without cooking

Berries with granulated sugar are a storehouse of vitamins for the whole family. This dessert is very easy to prepare, so even a culinary amateur can create it. Raspberry jam for the winter without cooking is also called “live”, the berries are not heat-treated, they can be kept raw. Pros:

Jam relieves fever headache with a cold. Another useful property: reliable strengthening of immunity.
The finished product is often used to make various pastries.
With "cold" preservation, the need to spend a lot of time at a hot stove disappears, which is especially unpleasant in the summer.

In order for a fragrant delicacy to turn out to be pleasant to the taste and have a low calorie content, all proportions must be strictly observed.

To make raspberry jam for the winter without cooking, you need the following products:

ripe berries - 1 kg;
sugar - 2 kg.

Cooking:

The main product is carefully sorted out, damaged berries and sepals are removed. After that, the raspberries are placed in a large bowl to make it easier to grind. Sugar is added to the berries. The mixture should be left for a couple of minutes.
After the ingredients turn into gruel. This is best done with a wooden mortar. The mass should be homogeneous. Future raspberry jam for the winter is laid out in dry, sterilized jars.

Fragrant fresh dessert sprinkled with sugar. A layer of sweet sand under the influence of juice will harden, creating a solid layer. It will protect the workpiece from air ingress.

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Jars with raspberry jam for the winter are closed with a lid. Dessert is recommended to freeze and store in the refrigerator.

Raspberry jam for the winter thick with gelatin

There are very few pectin substances in raspberries, so it is unlikely to cook something thick from it without adding thickeners of various kinds. And with gelatin it turns out beautifully, viscous, bright and fragrant.
It is logical that the more gelatin is put, the thicker the consistency of the product will turn out, up to the state of confiture. But if we call the workpiece “jam”, then a viscous flowing consistency will be quite enough - we take a moderate amount of gelatin.

You will have to store the jam in the refrigerator or cellar so that the structure of the delicacy is well preserved. From a kilogram of raspberries, you get two half-liters of jam and another vase for testing.

Ingredients:

1 kg fresh or frozen raspberries;
half a glass (100 ml) of water for boiling berries;
1 kg of sugar;
half a teaspoon of citric acid;
1 package (15 gr) gelatin;
0.5 cup of water to soak it.

Step-by-step recipe for raspberry jam with gelatin for the winter:

Pour gelatin with cold boiled water, mix well and leave to swell while processing fresh raspberries.

We sort and wash the berries, let the water drain. If the raspberries are home-grown, clean, not dusty, it is not necessary to wash them.
We put the raspberries in a saucepan, add about half a glass of water. Bring the berries to a boil over low heat.

Raspberries begin to actively release juice and for the most part the fruits fall apart, but fragments of berries remain. Be sure to remove the foam.

At the same time, we sterilize cleanly washed jam jars and lids in a bowl of boiling water - 15 minutes is enough. By the time the raspberry jam is laid out, they should have time to dry. Add sugar to raspberries. And cook over low heat, stirring occasionally, for 15 minutes.

Adding citric acid. It compensates for the cloying raspberry jam, making it brighter.

In addition, as a lemon preservative, it will contribute to better storage of preservation.

Remove the raspberry jam from the heat and let it cool slightly to 85-90 degrees before introducing the gelatin, which has already swollen beautifully. Add gelatin.

Well, to the very bottom, mix, return the pan to the stove and bring to a boil, turn off the heat.
Quickly, so that it cools down faster, pour the raspberry jam into dry, sterilized jars. You do not need to turn over the lids, just close it, let it cool until room temperature and remove the jam in the refrigerator or transfer to the basement.

Having cooled down, raspberry jam for the winter acquires a pleasant texture - like thick jelly. It perfectly preserves the taste and aroma of raspberries.

Raspberry jam for the winter - a recipe with lemon

Adding fresh lemon to raspberry jam will give the sweet preparation a special piquancy - one that the addition of citric acid will never give.

Would need:

2 kg raspberries;
2.5 kg of granulated sugar;
a quarter of a lemon.

A simple recipe with a photo of raspberry jam with lemon:

Fold the berries in an enamel bowl, cover with sugar. Leave overnight.

If the room is very hot, it is better to put the dishes with raspberries in the refrigerator on the bottom shelf.

During the night, raspberries under the influence of sugar will drain and give a lot of juice. Put a container with raspberries and juice on the stove, bring to a boil over very high heat. Immediately after boiling the raspberry syrup, reduce the heat. Boil raspberry jam on the slowest fire for 20-30 minutes, stirring occasionally and removing the foam with a wooden spoon. The longer the raspberries cook, the thicker the jam will be.

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Five minutes before the end of cooking, add freshly squeezed lemon juice and mix.
Let the jam cool slightly. To speed up this process, you can place a bowl of hot raspberry jam in cold water. Arrange the cooled raspberry jam in sterile jars and roll up. Store blanks for the winter in a dark, cool place.

Video - recipe: raspberry jam for the winter in a slow cooker

Raspberry jam is better not to digest. Firstly, it will not be so tasty, the berries will become dry and without flavor. Yes, and such jam will be sugared quickly. And if you don’t cook it, you take a risk, the jam can quickly turn sour or become moldy.
By the way, so that the jam does not get moldy, fill the top of the jar with sugar, you get a sugar cork and then the jam can stand for years and nothing will happen to it.
Malicious worms often settle in the berry, in order to remove them, fill it with water, adding a handful of salt, they will all float up, and it will not be difficult to remove them.
What can be added? Here you have literally endless possibilities. Put orange slices, melon, pumpkin, traditional gooseberries and cherries or cherry leaves.

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

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

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