Raspberry jam: step-by-step recipes for vitamin preparations for the winter

Hello ladies and gentlemen! Very soon the harvesting of such useful berries as raspberries will begin. Of course, everyone loves it very much, but the fruits do not last long and usually the next day the berry is no longer suitable for eating. Therefore, when the year pleases with the abundance of this sweet delicacy, you must know how to prepare it for future use.

Of course, there are a lot of cooking options, including compotes, freezing fresh berries and everyone’s favorite jam for colds. The last method of preserving fruits is good because raspberries undergo minimal heat treatment and retain all their vitamins. Well, the taste and aroma simply cannot be described in words!

There are different recipes for preparing raspberry delicacies. From classic without cooking to non-traditional ones with gelatin or lemon. Today I will share with you the most popular technologies. Although all recipes have one thing in common: they are easy and quick to make, and the jam usually takes only 5 minutes to cook.

And don’t forget to prepare winter treats such as apricot jam or strawberry jam. The season for collecting such fruits has long been open!

A simple recipe for raspberry jam for the winter

Let's proceed directly to cooking. Once again, I note that I am a little squeamish, so I prefer to wash the berries before cooking. Moreover, I love the homogeneous consistency. If you prefer not to wash the raspberries, then simply skip the first steps.

Remember that raspberries have a healing effect, both fresh and canned.

Ingredients:

• Raspberries - 1 kg;
• Sugar - 1 kg.

Cooking method:

1. Sort the berries from debris and leaves. Wash carefully, or better yet, soak in water to rid the fruit of insects. Then dry the fruits on a towel.

2. Now place the berries in layers in a bowl, sprinkle each layer with sugar.

If desired, you can add a couple of blackberries to the raspberries.

3. Cover the workpiece with cling film and leave it alone for 6 hours. After a while, a lot of juice should appear.

4. Immediately before cooking, prepare the jars and lids, that is, sterilize them. And then put the preparation with berries on the fire. Stir the mixture with a wooden spoon from top to bottom. Bring the contents to a boil and simmer for no more than 5 minutes.

Using a wooden spoon, transfer the finished delicacy into hot jars and roll up. Turn the blanks upside down and wrap them in a blanket. Leave the jars until the morning, then remove the blanket and wait another couple of hours until they cool completely. And then put it in a cool place for storage.

Thick seedless jam

This dessert has a delicate consistency because it has no seeds. It turns out smooth, uniform, thick and very tasty.

What you need for jam:

• 1 kg sugar;
• 100 ml water;
• 1 kg raspberries;
• 2 g citric acid.

To get rid of the seeds, rub the raspberries through a sieve.

Stages of work:

1. Sort the raspberries; if necessary, rinse them in a colander.
2. Grind the fruits using an immersion blender.
3. Transfer the raspberries into a suitable container and place on the fire. Pour in water, which helps the granulated sugar dissolve faster, and stir. Bring to a boil, remove foam, boil for about three minutes.
4. Rub the mixture through a sieve or squeeze it into a saucepan using gauze. The cake will remain in the sieve, which can be used later when cooking compote. The result is raspberry juice with pulp.
5. Add granulated sugar, stir and place on the stove, after boiling, cook for 20-30 minutes. Skim off foam during cooking.
6. To check the readiness of the jam, you need to drop it onto a cold plate and drag it drop by drop with a spoon. The white stripe that forms in this case should not merge. When hot, the dessert is very liquid.
7. Dilute citric acid in a small amount of water, pour into raspberries, boil and immediately remove from heat.
8. Sterilize the jars, pour the jam into them and close the lids.

Raspberry jam turns out very sweet. It should be thick the next day.

To make the treat less sweet, you can reduce the amount of sugar by about 200 g and do not add water.

How to cook raspberry jam in a frying pan

Here is another photo recipe, similar to the previous one. So to speak, an option when there are not so many berries. And in order not to dirty a large container, you can cook the delicacy directly in the frying pan.

Ingredients:

• Raspberries - 1.5 kg;
• Sugar - 1.5 kg.

Cooking method:

1. First, sort the fruits, throw away bad and rotten berries. Next, you can carefully wash the raspberries or skip this step. But I try to rinse to get rid of insects.

2. Place the berries in a deep frying pan, add sugar and mix gently. Leave the container with the fruit for 6-10 hours so that the berries release juice.

3. After 6 hours, place the pan on the stove and stir the contents again. Turn on the heat and bring the contents to a boil. Boil the mixture for 5 minutes, remembering to remove the foam.

4. Sterilize jars and lids. Pour the hot treat into prepared containers. Roll up the lids.

5. Turn the blanks upside down and wrap them in a blanket. Leave until completely cool. Then put it in your usual storage place.

Thick raspberry jam for the winter with whole berries

Here is a cooking option with whole fruits. Here it is best not to wash the berries first (but I do). Also, in order for the dessert to turn out thick, you will need to increase the cooking time and instead of 5 minutes, cook a little longer. Still carefully and carefully mix the fruits, watch the fire so that nothing burns.

Ingredients:

• Raspberries - 1.2 kg;
• Sugar - 700 gr.;
• Citric acid - 1 teaspoon;
• Water - 350 ml.

Cooking method:

1. Pick ripe raspberries. Remove leaves and excess debris.

2. Then carefully wash the berries in a colander under cold running water.

3. Place selected and prepared fruits into a saucepan. Add citric acid.

4. Now add sugar.

5. Pour cold water and place the pan over medium heat, stirring the contents carefully.

Added water will add lightness to the dessert and dilute the sweetness.

6. When the jam boils, reduce the heat to minimum. Boil the dessert for 20-25 minutes, and then immediately pour into sterilized jars and roll up. Turn the jars over onto their lids and cover with a blanket. After cooling, put it in the basement or cellar.

The shelf life of such treats is 1 year.

Raspberry jam without cooking for the winter, so as not to go sour

It’s cool when we don’t subject fresh berries to any heat treatment. However, such a delicacy is stored only in a cold place, preferably in the refrigerator. A couple of jars can be frozen using this technology.

Ingredients:

• Raspberries - 1 kg;
• Sugar - 1 kg.

Cooking method:

1. Sort the berries, remove debris, leaves and bad fruits. Rinse thoroughly under cold water. Dry.

2. Place raspberries in a blender bowl and puree until smooth.

3. Pour the resulting puree into a deep bowl.

4. Sprinkle the berry mixture with sugar.

5. Next, mix everything thoroughly and leave it alone for an hour.

6. After an hour, stir the mixture again and check that all the sugar has dissolved.

7. Then pour the treat into sterilized jars and seal. Store in a cool place.

With blueberries

This jam turns out to be very thick and has an original taste. It can be served with pancakes and pancakes, or used to prepare fillings for baked goods: pies, buns, etc.

What do you need:

• 500 g raspberries;
• 500 g blueberries;
• 1 kg granulated sugar.

Stages of work:

1. Prepare the berries, put them in one bowl, cover with sugar, and leave for one hour.
2. When the juice is released, carefully mix the contents of the dish and put on fire.
3. Bring to a boil, skim off any foam that forms, and cook for 15 minutes. Then remove from the stove and wait to cool.
4. Then return to the heat, bring to a boil, stirring constantly so that the jam does not burn, and cool again.
5. Do the same thing one more time. After it boils for the third time, put it into sterilized jars. Close with lids and store.

The next day you can check and see how thick the jam has become.

Raspberries go well in blueberry jam

How to make jam like jelly with pectin

Raspberry jam is usually not very thick, so it is best to add gelatin or pectin to add thickness. Then you will get not just jam, but real jam.

Ingredients:

• Raspberries - 2 kg;
• Sugar - 1.5 kg;
• Pectin - 10 grams.

Cooking method:

1. Pick ripe berries. Get rid of debris and leaves. Place the fruits in a colander and wash under running water. Then dry the raspberries.

2. Now put the berries in a deep container and crush well until the juice appears. After this procedure, place the dessert on the stove and turn on high heat. Bring the puree to a boil, then reduce the heat and simmer for 10-15 minutes. Skim off any foam during cooking.

3. Take a colander and place a piece of gauze in one layer. Wipe the slightly cooled puree with a tablespoon, and then roll the gauze into a knot and squeeze out all the remains. All raspberry grains and any random debris should remain in the gauze.

4. Pour sugar into the strained mixture and put it back on the stove. Bring to a boil and simmer for 8 minutes. At the 6th minute, do not forget to add pectin. And don't forget to remove the foam.

5. Pour the hot jelly into sterilized jars and roll up. Turn the pieces down onto the lids and cover with a blanket. Cool and store in a cool place.

With gelatin

For 1 kg of berries you will need the same amount of granulated sugar, 5 grams of gelatin and 10 g of citric acid.

Stages of work:

1. Separate the raspberries, remove leaves and debris, and tear off the stems.
2. Place the fruits in a container suitable for cooking, add sugar. Let it brew for one and a half hours. To make the sugar crystals dissolve faster, you need to gently stir the berries several times or shake the container.
3. Pour the gelatin with boiled cold water in advance (according to the instructions on the package). Typically soaking time is 30-40 minutes. Then heat in a water bath until completely dissolved.
4. Place the dishes on low heat until the sugar is completely dissolved.
5. Bring to a boil, remembering to remove the foam with a slotted spoon. Cook at low simmer for 30 minutes.
6. Pour in gelatin and citric acid, cook for another 15 minutes.
7. Place into jars and seal.

When a thickener is added, the jam acquires a jelly-like consistency.

Raspberry jam with lemon

Well, for variety, you can add fruits from the citrus family. Moreover, you can only use juice, or you can also use pulp. It's up to you to choose!

Ingredients:

• Raspberries - 1 kg;
• Sugar - 1 kg;
• Lemon - 1 piece.

Cooking method:

1. Pick fresh, selected berries. There shouldn't be any spoiled ones.

2. Wash the fruits by placing them in a colander, and then wait until all excess moisture has drained.

3. Add the required amount of sugar.

4. Next, mix the mixture well and pound with a masher until smooth.

5. Squeeze the juice out of the lemon and add it to the jam. Place the workpiece on the stove, bring to a boil and then boil for 5 minutes.

6. Pour the dessert into sterile jars and seal. Turn the jars down onto their lids and cover them with a blanket. When the pieces have cooled completely, take them to a cool storage place.

With cognac

What do you need:

• 1 kg of berries;
• 50 ml cognac;
• 0.8 kg sugar;
• 1 tbsp. spoon of gelatin.

Stages of work:

1. Pour gelatin with boiled cold water in advance for 40 minutes.
2. Sort the raspberries, sprinkle with granulated sugar, and blend in a blender until smooth.
3. Add cognac, beat again.
4. Place the container with the prepared mixture on the lowest heat.
5. After boiling, skim off the foam and cook for five minutes.
6. Add gelatin and continue cooking for another two minutes.
7. Pour the hot jam into jars, close the lids, and cool. Keep in a cool pantry or on a shelf in the general compartment of the refrigerator.

To obtain a more saturated ruby ​​color, at the end of cooking you can add a pinch of citric acid or pour in a little lemon juice.

The best recipe for making raspberry jam using a video from YouTube

Well, in conclusion, one more video. I liked it because with a minimum amount of time you can get two products at once. This is our healthy treat and syrup. Moreover, the syrup can be used both for soaking cakes and for preparing drinks.

Also, when preparing a fragrant and healthy dessert (according to any recipe), pay attention to the following points:

• The fruits are best picked in dry weather;
• The berries must be whole and not limp;
• The most important and controversial question: do you need to wash raspberries or not ? If you are 100% sure that the berries are clean and free of insects, do not wash them; if you buy, it is better to carefully rinse the fruits in a colander, placing it in a bowl of cold water;
• Raspberries are a very delicate berry, so you need to be careful when washing, otherwise you risk getting a mess of grains and water;
• After soaking the berries in water, be sure to dry them;
• Very often, such berries contain bugs, so you can first keep the raspberries in slightly salted water. Usually put 1-2 teaspoons per 1 liter of water. But then you need to rinse in plain water several times;
• Washed fruits must be used immediately, otherwise your harvest will be lost;
• When cooking a treat, skim off the foam, and if you are cooking a dessert with whole fruits, then instead of stirring, gently rock the container from side to side;
• For a more saturated color, you can add citric acid or lemon juice.

I believe that every family should have raspberry jam. Let it be even a couple of small jars. Indeed, during the cold season, such preparations will be very relevant. And don’t be afraid that the treat contains a lot of sugar, there are still more benefits. Bon appetit and good mood everyone!

Useful composition

Some cooks are concerned about how long to cook raspberry jam. It’s not so much about the aesthetic appearance (liquid or dense delicacy), but about the beneficial properties remaining after cooking. Vitamin C begins to deteriorate already at 60°C, after cooking only 5-10% remains. The remaining vitamins lose 15-50% of their total content.

This does not mean that raspberry jam is a useless delicacy. The berries retain pectin, fiber, and microelements. If a gourmet is worried about the benefits, then it is better to grind raspberries with sugar without cooking. During the canning process, the berries will turn into syrup, but will retain most of the nutrients. The table shows the chemical composition of heat-treated raspberries.

Table - Content of nutrients in raspberry jam

Raspberry jam helps with colds, radiculitis, fever, because... contains salicylic acid. It is a natural antipyretic and pain reliever. The delicacy relieves fever, headaches, increases hemoglobin, improves appetite and speeds up metabolism.