EntranceMaking raspberry jam is easy! Raspberry jam for the winter, a simple recipe.
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 choice with a selection of the best raspberry jam recipes, which, with modern supplies 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. Most often in the last century raspberry jam cooked in a copper bowl, as, indeed, and 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 advantage of this cooking method is to save as much as possible useful properties raspberry, which reduces the loss of valuable organic acids: salicylic and folic, 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 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 this jam at normal room temperature in a dry and possibly cool place throughout the year, like all home-made preserves, providing jars of jam with adhesive labels with the date of manufacture.
2. Easy Raspberry Jam Recipe
This recipe- a variant of the previous one with the difference that other proportions of granulated sugar and raspberries: 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 in a container for sterilization, carefully pour strongly 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 the amount 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!
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. Well, yes, there would be a raspberry berry, and we have prepared all sorts of recipes for you: both to taste and to your liking.
To make homemade raspberry jam, take berries that are not quite ripe, but at the same time large, bright and quite fragrant. To get rid of the so-called raspberry bug, often found in raspberries, dip freshly picked berries for 10-15 minutes in a saline solution (1 tsp of salt per 1 glass of water), and then rinse them with clean cold water and dry.
An old recipe for homemade raspberry jam
Ingredients:
5 kg of berries,
½ stack 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 nylon lids and store in the refrigerator.
Grandma's raspberry jam
Ingredients:
1 kg raspberries,
2 kg 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 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 tender, let it cool, take out the berries with a teaspoon, put them in a jar, strain the syrup and pour the berries over them.
Raspberry jam "Gentle delicacy"
Ingredients:
1 kg raspberries,
1.5 kg of 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 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 raspberries, mashed through a sieve
900 g 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,
500g 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 of 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. AT warm water soak the gelatin until it swells. Put the raspberry mass into a saucepan and set it on 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 of 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 stack 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 raspberries,
500-600 g of sugar.
For syrup:
100 g red currant 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 a damp parchment paper and tie with twine.
Raspberry jam with juice black currant
Ingredients:
500 g raspberries,
500 g blackcurrant,
1.25 kg of 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:
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 of 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 jars of raspberries,
2 cans of sugar.
Cooking:
Grind the sorted raspberries with sugar in 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.
Raw raspberry jam
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.
Tasty jam and a wonderful raspberry mood for the whole winter!
Larisa Shuftaykina
Raspberry jam is the most fragrant, delicious, and most importantly, the healthiest of all the preparations for the winter. In our other articles, we have already written about what a useful and necessary raspberry really is. And since today, before the onset of cold weather, I want to keep a fragrant piece of summer in the sweet, delicious dessert, we will look at a step-by-step recipe with photos of how to cook raspberry jam and whether to cook it at all.
What do you need to make raspberry jam?
To make raspberry jam, we need:
- raspberries 1 kg.
- sugar about 800 g.
For the preparation and cooking of classic raspberry jam for the winter, ripe, intact berries are taken. We remove unripe fruits and sepals that have been entangled in the case. Raspberry - the berry is very tender and soft and does not like excessive sorting. If you picked the berries yourself, or know the place where it grew, you don’t even have to wash it, this will be even the best option.It happens that the berries are infected with the faces of the raspberry bug. If you notice small white worms, soak the raspberries in 10% saline. Dilute 1 tablespoon of salt in 1 liter of water. Pour over the berries and leave for half an hour. Collect the emerging larvae, rinse the berries to remove the remnants of the saline solution.
Be careful - it is not advisable to wash raspberries under running water, they are too tender for this and can be damaged, use a colander. After that, it is better to let the water drain. 
Pour raspberries into a cooking container, basin or saucepan and cover it with sugar and leave for an hour. In order to cook raspberry jam and so that it stands all winter, it is better to take enamelware or stainless steel. If you take aluminum, it will begin to oxidize under the action of natural acids. And such an addition to the jam will not add any benefit. When the berries have let the juice, put them on medium heat. 
Sterilization of jars
While it boils, we sterilize jars for raspberry jam in my opinion step by step recipe, dedicated to this process, but for now briefly.
Clean jars are sterilized without notches on the neck and cracks. Pour water into a small saucepan and bring to a boil. On a boiling pot, you can put a colander, and on top of the jar upside down. Sterilize jars with a volume of 0.5 liters. - 10 minutes, 1 liter. - 15 minutes. Don't forget the lids too. They can be sterilized, just like jars, only 5 minutes are enough for this.Jars can also be sterilized in the oven. Put clean jars on a baking sheet and put in a cold oven. Preheat the oven to 150ºС and fry the jars over low heat for 15 minutes.
Making raspberry jam
Cook raspberry jam over low heat. Gradually, foam (noise) will form on the mass, which must be removed with a spoon or slotted spoon. This sweet foam is delicious and fragrant.
You can enjoy it or collect it with pleasure, and then add it to porridge and even cook raspberry jelly from these leftovers, as in the photo, which we will soon teach you how to cook. But leaving the foam in the jam is not desirable, so that the air bubbles contained in it do not become a home for pathogenic bacteria.
When the jam boils, reduce the heat to a minimum. Raspberry is tender and there is no need to cook it for a long time. It is enough to boil on low heat for 10-15 minutes. Then it will not lose its pink color or the fragrant smell of raspberries.You can give raspberry jam a richer, caramel flavor. To do this, boil it longer. Gradually, the jam will become thicker, darker a little and a caramel smell will appear. Just don't overdo it. Keep in mind that the jam will thicken as it cools.
Capping raspberries in jars. Where to store?
Ready jam is poured into dry, warm sterile jars. Close with dry sterilized lids. They twist and check the quality of the capping. Cool in air. Properly brewed raspberry jam can be stored even at room temperature.. And open jars are still better to put in the refrigerator.
How to cook raspberry jam without sugar?
We have all been accustomed since childhood that "jam" is something sweet. But there are people who don't like to use a large number of sugars. For people who love the natural berry taste, there is also a recipe for canned raspberries without sugar.
To cook natural raspberries (raspberry jam without sugar), sort, gently (if necessary) rinse. Let the berries dry out a bit. Pour into dry, sterilized jars. Cover with lids without twisting. Put the jars in a saucepan or other container of water that is convenient for you. Sterilize for 10 minutes. Then twist and check the quality of the capping.
How to make raw raspberry jam? "Vitamin"
I have already written about the benefits and the rich vitamin composition raspberries. It is a natural aspirin and the first helper with colds and viral diseases. To use raspberries with maximum benefit, you need to try to keep all its rich composition intact.
Raw raspberry preservation, which is also called "Vitamin", is best suited for this.
To do this, take:
- raspberries 1 kg.
- sugar 1 kg.
Raw raspberry jam requires more sugar than regular raspberry jam. Because sugar is the only preservative used in this recipe.
Of course, it is better not to wash the berries for the vitamin in order to minimize the ingress of raw water. Sprinkle fresh ripe berries with sugar. Grind raspberries with sugar until smooth.
Such a “Vitamin” raw raspberry jam will help you fight diseases in winter and strengthen your immune system in the autumn-winter period., and dozens of other articles about healthy eating, self-development and much more.
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 - sweet berry, and oxides are formed during the cooking of sour ones. 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.
HOW 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 tender, let it cool, take out the berries with a teaspoon, put them in a jar, strain the syrup and pour the berries over them.
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/
The recipe for raspberry jam for the winter, which I want to offer you today, will definitely appeal to lovers of traditional sweet preparations. This is not jam or jelly, but raspberry jam, in which the berries remain intact - this is how our grannies cooked. I’m sure you don’t need to tell how to use it: fragrant, beautiful, tasty and healthy raspberry jam can just be eaten with a spoon - how magical and fragrant this summer delicacy is!
First of all, in order to properly cook raspberry jam, it is important to observe the indicated proportions: for 1 kilogram of selected raspberries (take a ripe, but fairly dense berry that keeps its shape and does not crumble into balls), 1 kilogram of white granulated sugar is required. This recipe for raspberry jam involves boiling raspberries in syrup in 1 dose, and even then not for long. Due to this, the berries in ready dish are obtained for the most part intact.
If you follow the recommendations, homemade raspberry jam will delight you not only with its magical taste but also aesthetically pleasing. Whole berries in fragrant berry syrup will be a worthy reward for your efforts, and in winter the whole family will be grateful to you for such a wonderful summer treat!
Ingredients:
Cooking step by step with photos:
Since I pick raspberries and sort them out by berry myself, I never wash them. If you are not sure about the berries, sort them out and soak them in cold saline for about 5 minutes so that debris and insects float to the surface, then rinse the berries in cold running water and dry.
We fill the raspberries with sugar in a 1: 1 ratio. You can, of course, and less sugar, but I cook that way. In no case do not mix the raspberries, but simply shake the contents of the dish (for this purpose, choose a large basin or pan), otherwise the berries will wrinkle. Raspberries are one of the most delicate berries that easily and quickly lose their shape, turning into porridge.
As a result, granulated sugar will evenly cover the berries. We cover the dishes with gauze or a lid and leave for several hours so that the berries let the juice flow. It is best to leave raspberries with sugar overnight if they were covered in the evening.
In the morning you will see that the berries are floating in the syrup. However, there is still quite a lot of sugar at the bottom, which has not had time to completely dissolve - as it should be.
In the pan, we have a lot of raspberry syrup and granulated sugar at the bottom. We put the dishes on medium heat and, stirring, bring the syrup to a boil. We do not cook for a long time - after boiling, let the syrup boil for about 10 minutes. Do not forget to remove the foam - it is not appropriate in the future raspberry jam. As a result, it will take about 20 minutes to cook the syrup (from the moment the fire is turned on until cooked) (this is approximately, I did not notice).
So, we have already boiled down the berry syrup and it's time to put raspberries in it. We will not cook the berries for a long time - it is important for us to just let them warm up and boil quite a bit. In this way, we will not only preserve the beautiful color of the raspberry, but also useful material. By the way, I recently read that even with prolonged cooking, most of the useful properties are preserved in raspberries ... Do you believe in this?
Bring everything to a boil and cook for 5 minutes, again not forgetting to remove the foam. We do not interfere with the jam during the cooking process, so as not to injure the berries - we need them whole. It is clear that some of the raspberries will still fall apart - the most mature berries will fall apart, but 70 percent will still remain intact. Everything, fragrant raspberry jam with whole berries is ready, all that remains is to close it for the winter.
Pour the still boiling raspberry jam into pre-prepared jars, not reaching the edge of about 1-1.5 centimeters. Each hostess has her own favorite method, and I do it in microwave oven- I wash the jars in a soda solution, rinse and pour about 100 ml of cold water into each. I steam in the microwave at the highest power for 5 minutes each (for 3 cans, 7-9 minutes is enough). I boil the lids on the stove for five minutes too.