Five-minute raspberry jam for the winter - 9 step-by-step recipes with photos

The taste of childhood, melting in your mouth. You just want to spread it on some bread and enjoy your favorite delicacy. Of course, it’s difficult to stop at just one spoon. Now you yourself can create an atmosphere of happiness and comfort for your children at a family tea party.
This is an indispensable aid for colds, and it is also a homemade alternative to honey. Particularly effective in combination with strong black tea. A spoonful of raspberry or other jam, which I sometimes find on the Minutka website, will also save you from a bad mood, add joy to your day and melt away all the stress that has accumulated during the day.

Granny went and picked berries herself, cooked and did magic in the kitchen herself, rolled the jars herself. Is it possible to refuse such a wonderful dessert? You should definitely please yourself and your loved ones and give them that same raspberry happiness!

Recipe for raspberry jam with whole berries

In this recipe, it is advisable to use dense and whole beautiful berries that are not overripe, this will better preserve the berry consistency. We will also use equal amounts of sugar and berries, which will give the jam thickness.

Ingredients:

Raspberry berry – 1 kg.
Granulated sugar – 1 kg.

Cooking process:

It is advisable not to wash the raspberries for this recipe, in order to preserve the integrity of the berries, you just need to carefully sort out any debris and insects. We do this very carefully so as not to damage the berries. But, if you still need to rinse, pour the berries into a colander and immerse them in a saline solution or just in water for a few minutes. This immersion method will help us preserve the integrity of the berries.
Place the raspberries in an enamel bowl and sprinkle with sugar in several layers. Cover with a towel and leave at room temperature for 5 hours until the berries release enough juice, or in a cool place overnight.
Place the jam on low heat until the sugar grains dissolve. Stir very carefully at this stage a couple of times. As soon as the raspberry mixture boils, increase the heat and cook for 5 minutes. During this period, it is not advisable to stir the jam. To prevent the jam from burning, shake the pan slightly during the boiling period. If you still want to mix, you can, but very gently and only with a wooden spatula. Don’t forget to skim off the foam, because it can cause the jam to oxidize.
Pour the still hot jam to the edges of sterile jars, roll it up, turn it upside down and wrap it in a “fur coat” to cool slowly and saturate the jam.

A nice treat on winter days!

Raspberry jam “Five Minute” for the winter without cooking

Without boiling, the largest amount of all vitamins is preserved. This recipe will be a salvation for lazy housewives. After all, you can store it in the freezer and not have to worry about sealing the jars.

Prepare:

raspberries and sugar 1:1, which means for 1.5 kg of berries - 1.5 kg of granulated sugar.

How to cook:

Rinse the berries thoroughly and dry.

Place in a bowl, add sugar and stir. You don't need whole berries here; mash them well, or even better, use a blender.

Leave for a while and wait for the sugar grains to dissolve. If it doesn't dissolve, stir it some more. The sugar must be completely dissolved, otherwise the raspberry delicacy will become sugary.

Then put it in containers and put it in the freezer. Or use sterilized jars, and then put them in the refrigerator or cellar.

Thick raspberry jam with gelatin

In this recipe we will add one original ingredient - cognac. If you want, you can simply exclude it, but then you will not recognize the taste of the unique jam. All the alcohol will evaporate during cooking, leaving a spicy note. Gelatin will quickly and without much hassle give the jam a thick consistency. The jam is prepared quickly and looks like marmalade.

Ingredients:

Fresh raspberries – 1 kg.
Sugar - granulated - 0.8 kg.
Gelatin – 1 tbsp. l.
Cognac – 50 g.

Cooking process:

We sort through the raspberries, remove bad and unripe berries, garbage and living creatures. If necessary, rinse the berries, pour them into a colander and let the water drain and dry the berries.
Place the berries in an enamel bowl in which we will cook. Since we will be cooking in a water bath, we need to take a saucepan. Cover the raspberries with granulated sugar and mash with a blender or wooden pusher. Pour cognac into the raspberries and stir.
Mix gelatin with water as indicated in the recipe on the package in a separate plate and leave to swell.
Let's make a water bath. Place a large saucepan filled with water on the fire. To determine the amount of water needed, you can fill a third of the pan and measure the container with raspberries, placing them inside. Remember that water will rise a little higher when boiling, so there should be no more than ¾ of the height of the pan with raspberries. Boil water and place the raspberry mixture in a water bath.
Bring the jam to a boil and cook for 5 minutes, regularly removing any foam that appears and stirring with a wooden spatula.
At the end of the cooking time, add the dissolved gelatin, stir and heat for 1 minute. Place the hot jam in pre-prepared sterile hot jars, cover with lids and let cool slightly. This is necessary so that condensation does not form under the lid, and the jam stands well all winter.
We roll up the jars with previously boiled lids, turn them over, and cover with a towel. After complete cooling, put it away for storage in a cool place.

Raspberry jam with gooseberries

To prepare raspberry jam with gooseberries you will have to work a little. Since this berry has a rather dense skin in structure, in order for it to release juice it must be thoroughly pricked with a needle.
Therefore, if you decide to add gooseberries to raspberries, be sure to take into account that they need quite a lot of time to prepare. For this reason, you should start preparing raspberries only after the gooseberries have released their juice well.

So:

Prick the gooseberry with a needle, add sugar and let it brew
When it releases juice, start sorting and washing the raspberries.
Add the remaining sugar to the peeled berries and blend with a blender.
Add the resulting mixture to the gooseberries and put everything on fire
Boil the jam for literally 5 minutes and place it in a sterile container

Raspberry jam with pectin

Due to the pectin content, you can safely reduce the amount of sugar in jam. The jam will turn out thick and healthy, because pectin is a kind of plant health worker that removes toxins from the body and maintains health.

Ingredients:

Fresh raspberries – 2 kg.
Sugar - granulated - 1.2 kg.
Pectin – 30g.

Cooking process:

Combine pectin and sugar in a dry bowl and mix. This is very important to do so that the pectin does not form lumps when added to the jam.
We sort the raspberries for debris, rinse and dry if necessary. If there are insects, pour the berry into a colander and place it in a saline solution for 5 minutes; remove any that float to the surface and rinse the berry in clean water several times using the same “immersion” method. This will prevent damage to the berries.
Place the berries in an enamel bowl and mash them with a blender or potato masher. Add a mixture of sugar and pectin to the resulting raspberry pulp, stir, bring to a boil over low heat and cook over moderate heat for 10 minutes, stirring with a wooden spoon and skimming off the foam regularly.
Remove from heat, pour into sterile jars, cover with lids, and screw on. After cooling, store the jam in a cool place.

A simple recipe for making thick raspberry jam “5 minutes”

This is the simplest way to prepare thick jam. Prepares in two batches. You will save vitamins and not spend a lot of time.

Prepare:

raspberries and sugar in a 1:1 ratio, i.e. for 2 kg of berries – 2 kg of sugar.

Preparation:

First, wash the berries thoroughly, and then let them dry on a napkin.

Place all the raspberries into a sterilized pan and cover it with half the granulated sugar, i.e. 1 kg. Do not touch it for a couple of hours (about 5), the raspberries will give their juice.

Bring to a boil over heat, remembering to stir the sweet delicacy. Remove all foam. There is no need to cook, remove from heat, do not cover with a lid to avoid condensation.

Important! Condensation will create mold in the jars. Therefore, do not cover the dishes during cooking. And when spilling into jars, do not rush to roll them up.

Wait until completely cooled down. You can put it in the refrigerator and continue cooking in the morning.

Place the pan on the stove a second time and bring the mixture to a boil. As soon as it boils, turn it off, add the second half of the granulated sugar, i.e. another 1 kg. And mix thoroughly until the grains are completely dissolved.

If grains of sugar remain, the jam will become sugary.

Pour the raspberry mixture into sterilized jars. Do not rush to roll up the lids, wait until it cools completely.

After seaming, make sure the lids are tight. To do this, place the jars upside down.

Store your miracle treat in a cool, dark place. For example, in the refrigerator or cellar. With this method, the dessert will be as thick as possible and fabulously tasty!

Raspberry jam with agar-agar

Raspberry jam - five minutes is a great way to prepare dessert for the winter, spending a little time and preserving the maximum benefits of fresh berries. This recipe will appeal to those who love the jelly consistency of jam; it will turn out thick and aromatic.

Ingredients:

Raspberries – 800 g.
Sugar – 400 g.
Agar-agar – 20g.
Citric acid – 0.3 tsp.

Cooking process:

We carefully sort the raspberries, clean them of all excess, wash them, and give them time to dry. Place all the berries in a bowl to make jam. Pour granulated sugar and citric acid on top - it will help preserve the beautiful color of the delicacy and will serve as an additional preservative.
Read also: Baking from cottage cheese without eggs: step-by-step recipes with photos
Place the dishes on moderate heat. After a couple of minutes, the raspberry juice will begin to separate. Do not leave the jam unattended, stirring it from time to time. When significant bubbles appear on the surface, indicating that the jam is boiling, add agar-agar and boil the raspberries for 5 minutes over low heat.
While the jam is quite liquid, it will thicken - when it cools down, it will already be in jars. Pour the hot jam into prepared small jars, roll up and turn over. Leave it like this until it cools completely, then you can transfer it to a storage place.

Enjoy this wonderful jam this winter!

Raspberry jam with citric acid

This is one of the old recipes; our grandmothers used it to prepare raspberry jam. It contains a lot of sugar and therefore it lasts for a very long time, while citric acid will give the jam a bright color and act as a preservative.

Ingredients:

Raspberries – 1000 g.
Sugar – 2000
Water – 1 liter.
Citric acid – 2 tsp.

Cooking process:

First, let's prepare the syrup; to do this, dilute the sugar in water and cook until the sugar is completely dissolved in an enamel basin.
We sort the raspberries to remove any debris, rinse them and give time for the water to drain and the berries to dry. Place the raspberries in the syrup, cover with a thin towel and set aside for 1 hour.
Place the bowl on low heat, and after boiling, cook for 5-10 minutes. Regularly remove the foam and carefully mix the jam so that it does not start to burn. 3 minutes before readiness, add citric acid.
You can check the readiness of the jam by dropping some jam onto a saucer previously placed in the refrigerator and leaving it for a minute - it should not spread, but should harden - which means the jam is ready and you can pour it into sterile jars. We close the jam and store it for the winter.

How nice it is to open a jar and enjoy this vitamin sweetness!

General recommendations for preparing raspberry jam for the winter:

If the technology for making jam requires keeping the berries as whole as possible, under no circumstances mix them with sugar with a spoon or your hands! Ripe raspberries will inevitably be crushed and you will end up with “porridge.” No, raspberries grated with sugar are a wonderful thing, but that’s not what we’re talking about, is it?
Therefore, if you cook a lot of jam at once, and you need to ensure access of sugar to all the berries, pour raspberries and sugar in layers.
Take a cooking pan made of stainless food steel with a thick bottom.
After boiling, you will only need a spoon for one mandatory step to remove the foam from the surface. It is strictly not recommended to stir jam with it (the reason is the same tenderness of the berries). You can only hold the pan by the handles and shake it in a circular motion - this will be enough for mixing. Or use a wooden spatula with a narrow blade for this.
A minute before the jam is ready, pour freshly squeezed lemon juice into it. After cooling, it will give the necessary thickness and even some jelly-likeness to the product.
Jars for preparations are sterilized with steam until abundant condensation forms on the walls, which begins to literally pour out of the dishes being sterilized. You can also disinfect it with dry hot air in the oven at a temperature of 150-160°C for 10 minutes. Or in the microwave at full power and with the lids loosely closed, when there is 10-15 ml of water in the jar (the lids must be non-metallic!).
The pan for jam is taken with a reserve of volume, such that there is 7-8 cm left from the surface of the boiling berry layer to the top edge. Then you are guaranteed that the jam will not run away when you flood the stove. Therefore, balance the volume of the container and the sugar and berries poured into it, do not be greedy.
If you have a gas stove, to prepare all types of jam (but not only jam), get a steel “pancake” with a diameter of 15-20 cm and a thickness of 5 mm, which must be placed on the burner to prevent direct contact of the gas flame with the pan. This makes it much easier to regulate the heat and prevent sugar from burning in all types of preparations - and sugar is used not only in jams, and it burns when overheated for the sweet soul in lecho or zucchini, spoiling the taste of home-canned food.
Prepare your jams in a wide and low saucepan so that there is at least 5 centimeters of free space left to the edges - this way it will not run away. For the same reason, it is convenient to cook it in a basin. But not in enamel, syrups will certainly burn on enamel.

Of course, the recipes given here are just a guide for a thinking, imaginative cook. Which can suggest a general direction and awaken the idea of how it can be done even better. Well, for beginners the owner/hostess will serve as a direct guide to action.

Author of the publication

offline 1 month

Raspberry jam with lemon

Lemon and raspberry jam is a combination of the most important vitamins in winter. It is great to eat when you have a cold or to strengthen your immune system and prevent diseases in winter. A very unusual recipe due to the addition of aromatic herbs, but if you don’t like basil, you can leave only mint, everything is to your taste!

Ingredients:

Raspberries – 1000 g.
Large lemon - 1 piece.
Sugar – 500 g.
Fresh mint and basil - 7 leaves each.

Cooking process:

We clean the raspberries from debris and remove the stalks. Pour into an enamel bowl in which we will prepare the jam. It is important that the dishes have a wide bottom. Add water and granulated sugar. Mix everything and leave for several hours, covered with a towel or gauze, so that the raspberries release their juice.
Place the bowl on the stove and bring to a boil over low heat and, stirring occasionally, cook for 5 minutes. Remove the jam from the heat and let it cool.
Wash the lemon well, wipe dry, remove the zest with a special grater or simply trim with a knife. Take a piece of gauze, fold it in half and put in it lemon zest, mint and basil leaves, previously washed and dried. Tie a knot, leaving a long gauze “tail”. Dip it into the jam with the “tail” facing out. Squeeze the juice out of half a lemon and place it in the jam, stir gently, holding the knot.
Put the basin back on the fire, boil for 5 minutes, after boiling. Remove the bundle with seasonings, pour the jam into sterile jars and roll under tin lids. Turn the jars upside down and cover with a blanket until they cool completely.

Store in a cool, dark place.

Delicious frozen raspberry jam

Jam made from frozen raspberries
If you think that delicious jam can be made exclusively from fresh berries, then you are deeply mistaken. In the case of raspberries, you can easily use a frozen product.

Recipe for frozen raspberry jam:

Let the raspberries defrost
While they reach the desired consistency, prepare the syrup from water and sugar.
When the syrup has cooled a little, pour it over the completely thawed berries.
Let everything sit for 5-7 hours
After this time, drain the resulting syrup, bring it to a boil and pour in the raspberries again
We wait until the berries are completely immersed in it and boil them over low heat for 5-7 minutes
Place the finished jam into jars and seal them tightly.

Raspberry jam with cherries

We will prepare the jam in several stages; the berries are prepared in different ways, but their combination in one recipe is simply delicious! The cherries remain whole, the jam is thick, has a cherry flavor and a raspberry aftertaste.

Ingredients:

Ripe raspberries – 300 g.
Juicy pitted cherries – 500 g.
Sugar – 600 g.

Cooking process:

We sort through the berries, leaving only good, fresh, not rotten ones, and clear them of debris. We wash the cherries and remove the seeds; the weight of the berries in the recipe is indicated without seeds.
We take two vessels. Place the cherry in one and pour 400g of sugar over it, cover with a towel and leave for 6 hours or overnight in the refrigerator.
Place raspberries in the second container, sprinkle with 200 g of sugar, leave in the room for 2-3 hours to release the juice, then also put in the refrigerator.
In order for the cherries to release more juice and all the sugar to dissolve, stir them a couple of times. Pour the cherries into a bowl for making jam and place on medium heat. When it appears, remove the foam. After boiling, reduce the temperature slightly so that the cherries simmer calmly, and cook for 5 minutes. Turn off the stove, the cherry blank should cool at room temperature and stand for 3 hours.
Put it on low heat again. Remove the foam from the very top, without touching the berries, and bring to a boil. Add raspberries and increase heat to moderate. As soon as it boils, cook for 5 minutes over low heat.
As soon as the jam is ready, pour it into hot, pre-prepared sterile jars to the very top and immediately roll up. Turn it over onto the lid, and after cooling completely, place it in the basement or pantry.

Raspberry jam in a slow cooker

An amazing, very quick jam with the aroma of fresh mint that will rightfully make any boring winter day bright and colorful. If desired, mint can be replaced with lemon balm. It’s easy and simple to prepare, all the vitamins are preserved, because we cook for only 5 minutes.

Ingredients:

Raspberries – 1 kg.
A sprig of fresh mint.
Granulated sugar – 1 kg.

Cooking process:

We carefully sort the raspberries and rinse them, let the water drain. Place the raspberries in a bowl, sprinkle sugar on top, cover with a napkin and leave overnight to form juice.
Decant the juice into the multicooker bowl, turn on the “Stew” or “Soup” program (depending on the model of the unit) and cook for 10 minutes until thickened. Carefully transfer the berries to the multicooker bowl and continue cooking on the same program for 5 minutes. Remove any foam if it has formed and place a steaming container on the bowl. Here we will sterilize jars with lids that have been previously washed with baking soda.
We put the jam into jars and close them for the winter. Turn them over and leave them to cool. Our delicious jam is ready.
Read also: How to cook lean pilaf with mushrooms - step-by-step recipes

Bon appetit!