Ipola
all posts by the author There are many ways to make berry jam. In this recipe, I offer you not the most economical way to make sweet supplies, but the result is a very thick and bright raspberry jam. Raspberries cannot be boiled for a long time, as overcooked raspberry jam turns brown.
The principle of preparation is simple, first you need to boil the berries without sugar, then wipe them, weigh the resulting mass. In order for the jam to be thick, sugar and raspberry juice must be taken in a 1 \ 1 ratio.
Raspberry jam
I will separately dwell on why it is convenient to prepare raspberry jam in this particular way. If you don’t check carefully and some foreign inclusions get into the pan - leaves, berries with defects and even (oh, horror!) worms, then after rubbing the mass through a sieve, all this is safely filtered.
And also, from the raspberry seeds that are left in a colander, you can use it as a skin scrub. It’s not without reason that raspberries are considered an official cosmetic raw material in many countries around the world. The seeds need to be washed, dried and ground, after which they can be mixed, for example, with sour cream, and a natural scrub is ready. It’s so nice in the summer, at the dacha, to receive a completely free high-quality product for cleansing your face.
Cooking time: 1 hour 20 minutes
Classic raspberry jam
You will need:
- 1.2 kg raspberries;
- 800 g sugar;
- 100 ml. water; 2 g. lemon zest.
Cooking
The raspberries are sorted and washed. It should be almost dry before grinding. After beating it with a blender, or grinding it in a meat grinder, you need to add water to it.
Put on fire. When it boils, keep it on the fire for another 3 minutes. Combine with sugar. And cook again after boiling for up to 30 minutes.
Important! The finished product does not spread. Citric acid is mixed with water and added to the mixture. After the raspberries boil, turn off the stove. The jam should be poured into jars while still hot. After 8 hours it will become thick.
Storage
For daily use, the jar is placed in the refrigerator. It is always at hand and you can enjoy jam at any time. The rest of the batch is taken to the cellar or basement. You need to store the jam in the cold so that the mass inside the jar does not deteriorate.
Jam differs from jam in a denser jelly-like consistency. As a rule, any jam from fruits, vegetables or berries is prepared with the addition of agar-agar or pectin - natural gelling substances, but at the beginning the raw materials are well boiled with sugar or honey. The jam may contain pieces of fruit or it may have a thick, uniform consistency. Due to the high sugar content, any jams store well even at room temperature (provided that the jars are hermetically sealed). We offer you a choice of five recipes for raspberry jam - a traditional tasty helper in the fight against infectious diseases!
Raspberry jam without seeds
All the seeds in this jam are removed. This raspberry jam looks very beautiful.
You will need:
- 3 kg of fresh raspberries;
- 1.5 kg of sugar.
Cooking
Raspberries are peeled and washed. The berries are crushed into puree using: a masher, blender, or meat grinder. Then cook without granulated sugar for up to 20 minutes, until the berries become soft.
The mass cools down. Grind through a sieve or cheesecloth until a homogeneous liquid is obtained in the form of juice. The juice is combined with sugar and boiled.
Important! Every five minutes during half an hour of cooking you need to stir the mixture. Skim off the foam.
After cooking, pour into dry jars and leave upside down until cool. Keep refrigerated.
Features of making raspberry jam
The sweet can be prepared according to different recipes, because each of them has its own cooking technology. There are rules that apply regardless of which recipe is chosen:
- Raspberries are a berry that contains a minimal amount of jelly components. To get jam, you need to boil the mass for a long time with a lot of sugar for a long time. Reducing the cooking time will benefit the addition of ingredients such as pectin or gelatin.
- Many housewives refuse raspberries because of the seeds. Their presence affects the taste of the jam. To make it tender, the berry mass is ground through a sieve and, adding water and sugar, is sent to the stove.
- After washing, dry the raspberries on paper towels. If you skip this step, excess water will make the raspberry mixture even more watery. As a result, the jam will have to cook for a very long time.
When using gelling ingredients, pay attention to the advice given by the manufacturer. The summary on the package may differ from the directions in the recipe. In this case, you must follow the manufacturer's instructions. Since the dose has already been calculated, the jam will acquire a good taste and the necessary structure.
With gelatin
This product will look like an independent dessert. Moreover, it is useful due to the composition of gelatin.
You will need:
- 1 kg. berries;
- 1 kg sugar;
- 10 g gelatin (granules);
- 300 ml. water.
Sort through the raspberries. Rinse. After drying, grind. Combine with granulated sugar. Stir well. Set aside for an hour. The sugar should all dissolve during this time.
Raspberries need to be stirred occasionally. Leave the gelatin to swell in water for about 30 minutes. Afterwards, put the berry puree on moderate heat. Boil. Cook for another half hour. Add the gelatin mixture and simmer for another 2 minutes. Place into jars and seal.
Raspberry jam with agar-agar
This is an equal replacement for gelatin. But it contains much more vitamins and microelements.
You will need:
- 1 kg of raspberries;
- 750 g sugar;
- 1 lemon;
- ½ tsp. agar-agar.
Cooking
Washed and dried raspberries are kneaded with sugar. If seeds are not needed, the raspberries are first rubbed through a sieve. When the raspberries boil, cook the raspberry jam for about 9 minutes.
Then a mixture with lemon juice and agar-agar is added there. Cook for another 2 minutes. Afterwards, remove from heat, and hot jam is poured into hot jars. The banks are spinning. Stored refrigerated.
How to make raspberry jam at home?
Raspberry jam in preparation is not much different from preserves, only it needs to be boiled longer. To save time, you can thicken raspberry jam with gelatin, pectin or agar-agar. The berries will do just fine if they are a little crushed, they will still have to be crushed, but they should not be spoiled, the raspberries need to be carefully sorted.
- The washed berries should be dried a little on a sieve.
- The most suitable berries are medium in size and dark in color.
- The only utensils used for cooking are stainless steel basins.
- Stir the mixture with a wooden spoon or spatula.
- Readiness is checked for thickness: if the drop does not spread over the saucer, you can roll it up.
- The jam will be more flavorful if you replace the water with redcurrant juice.
- You can thicken the mixture with fruits and pectin: currants, apples or plums.
With pectin
This recipe involves cooking raspberries for about 3 minutes. There is very little sugar in it.
You will need:
- 1 kg of raspberries;
- 100 g sugar;
- 1 tbsp. l. wine or balsamic vinegar;
- 10-15 g pectin.
Cooking
The berries are sorted and placed on the fire. After they boil, you need to cook them a little more until they dissolve. Cool to 50 degrees.
At this time you need to prepare the pectin mass. Sugar is mixed with pectin, then slowly poured into cooled raspberries.
Then vinegar is added. Everything boils for about 3 minutes. It is necessary to continuously stir the mixture. Pour the jam into jars. Turn over and cover with a blanket. Keep it like this until it cools completely.
Raspberry jam without cooking
It preserves the entire vitamin composition of the raspberry berry.
You will need:
- 0.5 kg raspberry berries;
- 0.5 kg sugar.
It is necessary to carefully prepare the berries. You need to sort them out and place them in a solution with salt for about 10 minutes. Then rinse thoroughly in several waters so that there is no salt left on the berries.
Important! 1 tbsp is enough for a basin. l. salt.
Afterwards, cover the raspberries with sugar and set aside for 3 hours. Then grind the contents with a wooden spoon. Place the raspberries in clean jars, leaving 2 cm to the top. Make a cushion of sugar on top of the jam. This product can be kept under nylon covers.
With currants
You will need:
- 2.5 l. raspberry berries;
- 1.5 l. red currant;
- 0.25 l. water;
- 600 g sugar
Cooking
Sort through the berries. Place in a bowl. Pour water. Bring to a boil Remove from heat. Grind the berries through a sieve. Pour the resulting juice back into the bowl.
Important! For 1 liter of juice, you need to put 600 g of sugar. Cook for 30 minutes, stirring so as not to burn. Place in jars and cover with gauze on top. After cooling, a film will appear. Then you can make raspberry jam.
Jam from a slow cooker
You will need:
- 1.5 kg raspberry berries;
- 1 kg sugar.
Cooking
Wash the berries. Water should drain from them to the maximum. Place in a multicooker bowl. Add granulated sugar. Leave in the bowl for 3 hours.
When the raspberries release juice, stir, close the multicooker with a lid, and put on the “stew” program. Pour the hot jam into jars and turn the lids down. In this form they should cool completely.
Raspberry jam: 4 recipes for delicious and healthy preparations for the winter
Raspberry jam will be a useful base for making medicinal drinks. It is also an excellent sauce for pancakes and pancakes, an excellent filling for cakes, pastries and pies.
Classic recipe
Ingredients:
- 1 kg raspberries
- 1 kg sugar
- 500 ml water
Cooking method:
Sort the raspberries, rinse under running water and leave in a colander to drain excess moisture. Then place the raspberries in a thick-bottomed saucepan, add sugar and water.
Gently mix the berries with water and sugar using a wooden spatula. Place the pan over medium heat and bring to a boil. Boil the raspberry jam for 15 - 20 minutes until the berries become soft. Use a slotted spoon to skim off any foam that will form during the cooking process. Turn off the heat and let the raspberries cool completely.
The next day, put the pan on the stove again, bring to a boil, and simmer for an hour. Pour the prepared jam into clean jars and roll up. Let the jars cool upside down and then transfer to a cool, dark place.
Jam “The most tender”
Ingredients:
- 1 kg raspberries
- 1.2 kg sugar
Cooking method:
The berries should be sorted, debris and damaged fruits should be removed, rinsed under running water and the moisture should be allowed to drain. Place the prepared raspberries in a thick-walled pan, add half the portion of sugar indicated in the ingredients. Leave it on the kitchen counter for several hours. The raspberries should release a lot of juice.
Mix the berries with sugar thoroughly, do not be afraid to mash them, in this recipe it is the raspberry juice that is important, and not the integrity of the berries. Prepare a sieve and a large bowl. Holding a sieve over a container, grind the raspberries that have released their juice, helping yourself with a spoon or silicone spatula.
Strain the resulting juice through cheesecloth. Combine the clear ruby liquid with the remaining sugar in a heavy-bottomed saucepan. Place over low heat and cook until thickened, stirring occasionally. This will take about an hour. Pour the finished jam “Tender” into sterilized jars and seal.
Raspberry jam with gelatin
Ingredients:
- 1 kg raspberries
- 1.4 kg sugar
- 2 tablespoons edible gelatin
Cooking method:
Wash and sort the raspberries. Place in a saucepan, sprinkle with sugar. Leave for 2 - 3 hours, shake the container with berries from time to time so that they give more juice. Then, using a blender, grind the raspberry and sugar mixture into a thick and homogeneous mass.
If you want to remove the seeds from the jam, pass it through a sieve. Those who are not bothered by the presence of small seeds can skip this step.
Pour the raspberry puree into a thick-walled saucepan, place over medium heat, stirring until it boils. This will take no more than half an hour. Next, reduce the heat and skim off the foam. If this is not done, the finished product will quickly deteriorate, and you will lose tasty and healthy preparations.
After boiling, cook the jam, stirring occasionally for 25 minutes. Turn off the heat and let the mixture cool slightly.
At this time, dilute the gelatin according to the instructions on the package. Strain and pour into raspberry jam in a thin stream.
Sterilize the jars and lids, pour out the hot sweet mixture and seal. Store in a dark and cool place. At first, the jam will be runny in the jars. Don't worry, it will thicken over time.
Jam in a slow cooker
Ingredients:
- 1.5 kg raspberries
- 1 kg sugar
Cooking method:
Sort the raspberries, clean them from damage, leaves and other debris. Rinse the berries under running water and place on a sieve. When the raspberries are dry, transfer them to the multicooker bowl.
Cover the berries with sugar. Leave for 2 - 3 hours until a sufficient amount of juice is released.
Close the multicooker lid. Set the “Extinguishing” mode for 15 minutes. Pour the finished jam into prepared sterilized jars and seal tightly with metal lids.
Bon appetit!
