Five-minute raspberry jam for the winter - simple recipes

Raspberry jam - classic recipe

You will need:

• 1 kg of berries
• 1 kg sugar

Preparing the recipe:

It is recommended to take berries that are not quite ripe, but brightly colored and well-fragrant. Very often, raspberries are affected by the larvae of the raspberry bug, and therefore the raspberries are first dipped in a solution of table salt for 10 - 15 minutes (one teaspoon of salt per 1 liter of water), and then washed with clean cold water. If the berries are clean and healthy, it is better not to wash them, but simply sort the berries well and thoroughly by hand.

The core in the middle of the berry is removed.

Cover raspberries with granulated sugar

Then add half the amount of sugar taken for cooking to the berries and leave in a cold place for 5 - 6 hours.

From the resulting juice and the second half of sugar, cook syrup and cool slightly. Place the berries in the prepared syrup, shake the dish carefully so that the berries drop into the syrup and

let the jam cook until the syrup reaches the desired thickness.

How to make delicious raspberry jam: secrets and subtleties of preparation

1. How to check whether raspberry jam is ready or not yet? It is enough to drop one drop onto a saucer. If the syrup does not spread, the jam is ready. By the way, it will be aromatic and cook faster if you cook no more than two kilograms of raspberries at a time.

2. How to add additional flavor to jam? For this, it is very convenient to use red currant juice, especially if you completely replace the water with it. Although such jam will be thick, it will never become sugary.

3. The level of raspberry jam in jars should always be five millimeters below the neck.

Raspberry jam for the winter in sugar syrup

Required:

• 1 kg raspberries
• 1.5 kg sugar
• 31/2 cups water

Preparing the recipe:

Prepare sugar syrup
Make sugar syrup and pour it over the prepared berries.

After 4-5 hours, separate the syrup through a colander and boil.

Then set the syrup aside and cool slightly.

Raspberry jam in syrup
Place the berries in it.
Place on low heat and cook until done.

Raspberry jam “Pyatiminutka”

This recipe for raspberry jam is no more complicated than the previous one. The only difference is a little less sugar - it turns out a little sour, but this makes it even more interesting in taste. You can also leave the raspberries and sugar to steep not all night, but just a few hours - this is in case you don’t have time to wait. It’s enough just to make sure that the berries release their juice.

You can use the finished raspberry jam immediately or leave it for the winter. To do this, it will need to be rolled into sterilized jars. How to do this will also be discussed below.

You will need:

• raspberries – 1 kg;
• sugar – 800 gr.

Cooking stages.

1. First of all, sort the raspberries and remove the stems. Then rinse it in cold water. This should be done as carefully as possible so as not to damage the berries. To do this, pour water into a deep bowl, add raspberries, gently stir them clockwise with your hand, and then drain the water. You can immediately put the berries in the pan where you will later cook the jam.

2. Fill the raspberries with sugar in the specified volume and leave for several hours. If you have time, you can leave it overnight.

3. Meanwhile, start sterilizing the jars. First, rinse them with water, then place them wet in the oven - it should be cold. Set the temperature to 120-130 degrees for a quarter of an hour. Boil the lids for 3-5 minutes and wipe dry.

4. Place the prepared raspberries with sugar and the juice released by the berries over low heat and begin to stir slowly. Then increase the heat to medium and cook for literally 5 minutes from the moment the mass boils. Be sure to skim off any foam that forms during the process.

5. Pour the jam into the prepared jars and seal them. Turn the jars upside down and cover with something warm until they cool completely. Then you can send the jars for storage

Recipe for raspberry jam with whole berries

Required:

• 1 kg raspberries
• 1.5 kg sugar
• 31/2 cups water

Preparing the recipe:

1. Prepare sugar syrup and cool.
2. Place prepared berries in cold syrup and bring to a boil over low heat.
3. After 5 minutes, remove from heat and cool to room temperature.
4. Then bring to a boil again and cook for 10 minutes.
5. Remove from heat again and cool for 15 minutes, then cook until tender.

The total cooking time should not exceed 30 minutes.

How to make raspberry jam with a little sugar

This method of preparing raspberries was the most popular in my family! I really enjoyed digging out layer after layer of raspberries. I would like to note right away that the sugar was practically not mixed with the berries, only very lightly. Then the berries became like jelly. Yes, it was very tasty!

In 700-gram jars, add 1.5-2 tablespoons to the bottom. Sahara. Place a 3-4cm layer of raspberries on top of the sugar.

Fill the jars in this order, lightly compacting the contents of the jar with a spoon.

The layer of sugar between the berries should be about 0.5-1 cm.

The last layer is berries.

Leave the filled jars for 2-3 hours. The raspberries will give juice and sit down. Then you can fill the jar to the top with apples.

Place a towel or cloth on the bottom of the pan for sterilization. Place the jars in a saucepan.

Fill with warm water “up to the shoulders” (to the point where the jars narrow).

Put the pan on the fire. After boiling, turn the heat to minimum. Sterilize the jam in jars for 40-45 minutes. We take out the jars one at a time. Screw on the lids.

We turn the jars over and insulate them with a blanket.

When the jars have cooled down, you can send them to a cool place for the winter.

It just seems like you need a lot of sugar for this method. In fact, almost 5 liters of “jam” didn’t even take a kilogram. And one moment! I remember that my mother did not cook raspberries at all, even in jars. She just made a cap a couple of centimeters out of sugar. And at the same time, our preparations were perfectly stored in the refrigerator (except for one little raspberry eater in my person, who regularly destroyed supplies), despite the plastic lid!!!

How to make raspberry jam with a little sugar https://www.youtube.com/watch?v=MoEyBSI8wPc

An old recipe for raspberry jam

Required:

• 1 kg raspberries
• 1.5 kg sugar

Preparing the recipe:

Pour the berries into a cooking bowl in 1 - 2 layers, cover with sugar and leave for 8 - 10 hours, then put on ice or in the refrigerator.

After this, bring to a boil over low heat and cook for 18 - 20 minutes. Ready.

Five-minute raspberry jam – grind with sugar

This is perhaps the most popular and simplest option for making raspberry jam, and we will prepare it by grinding it with sugar. The delicacy should only be stored in the refrigerator. And it turns out as fresh.

What you will need:

• Raspberries – 1.5 kg.
• Sugar – 1.5 kg.

It is recommended to use only freshly picked raspberries. It must be sorted out, put in a sieve and washed several times under running water. Now the berries are ready for further manipulation.

How to cook

Place the washed berries without stalks, debris and leaves in a container in which the jam will be cooked. It is not recommended to use aluminum containers, since when it interacts with juice, it will simply destroy all the beneficial properties.

Crush the berries using a masher. Add all the sugar and mix with a spatula. Cover with a lid and leave for 1 hour. This will allow the sugar to completely dissolve.

After an hour, put the pan on the lowest heat and be sure to stir until the sugar is completely dissolved. Then turn up the heat and bring to a boil. Foam will form during boiling. It is recommended to remove it using a slotted spoon.

If the foam is not removed, the jam may turn sour because of it.

After boiling, let the dessert simmer for no more than 5 minutes and turn it off immediately.

Place the finished treat into sterile small jars so that after opening it is quickly eaten and does not have time to spoil. Store only in the refrigerator, but do not freeze.

Raspberry jam with gelatin and orange

Required:

• 300 g raspberries
• 1 orange
• 500 g sugar
• 2 teaspoons gelatin

Preparing the recipe:

Sort and mash the raspberries.

Peel the orange and remove membranes. Cut the pulp into cubes.

Combine raspberries, orange, sugar and gelatin, mix, leave overnight. After this, bring the prepared mass to a boil and cook for 4 minutes.

Place the hot jam into sterilized half-liter jars, cover with boiled lids and let cool.

Delicious and simple raspberry jam for the winter without refrigeration

To be able to store jam without a refrigerator, it must be boiled, otherwise it will simply spoil. At the same time, delicious raspberry jam can be very thick. To do this, just add gelatin.

Ingredients:

• raspberries – 1 kilogram;
• granulated sugar -750 grams;
• gelatin – 4 tablespoons;
• water – 60 milliliters.

How to cook:

Wash the berries under a small stream of water and dry. Pour the raspberries into a bowl and mash them, add granulated sugar. Leave the resulting mixture for several hours, juice should come out of the berries.

Place on the fire and bring to a boil, simmer over moderate heat for several minutes, then cool.

Important! Carefully remove any foam that has formed, otherwise the jam will spoil.

Dissolve gelatin in warm water and add to boiled jam. Pour the hot mixture into jars.

Raspberry jam with citric acid

Required:

• 1 kg of berries
• 1.2 sugars
• 1/2 cup water
• 2 - 3 g citric acid

Preparing the recipe:

1. Sprinkle the raspberries in layers with granulated sugar and place in a cool place for 12 hours.
2. Then add half a glass of water and put on low heat.
3. Cook until done in 1 batch, skimming off the foam.
4. Before the end of cooking, add 2-3 g of citric acid to preserve the color of the berries.
5. The readiness of the jam is determined by a temperature of 105 - 106 degrees C.

Thick raspberry jam. How to cook ?

Required:

• 1 kg of berries
• 1.2 kg sugar
• 1 glass of water

Preparation:

1. Prepare sugar syrup and immediately pour it over the berries.
2. When the syrup has cooled, carefully drain it, bring to a boil, skim off the foam and pour it over the berries again.
3. Do this 2-3 more times, then cook until done.

How to make jam like jelly with pectin

A more modern method of preparation using pectin allows you to quickly thicken the syrup, reduce cooking time and the amount of sugar, so that the berries do not lose their valuable qualities. In addition, the gelling additive creates an excellent consistency of jam, and works as a sorbent in the body, absorbing and removing unwanted substances and toxins.

Ingredients:

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

Cooking process:

1. We take ripe, whole berries, discard bad fruits, debris and leaves.

2. Rinse under running water and let it drain.
3. Place the dried raspberries in a cooking vessel and mash them with a masher to release juice.

4. First, cook the mixture without sugar for 10 to 15 minutes, then cool and, putting cheesecloth in a sieve, strain the mixture, helping the process with a spoon.
5. Squeeze out the remainder using the same gauze. Now we have pure puree without grains, you can sprinkle sugar into it.

6. It will take 8 minutes to cook; two minutes before the end, add pectin.
7. There is no need to leave the foam on the jam; remove it with a spoon or slotted spoon.

8. Pour the hot jelly-like mass into clean jars and seal with sterilized lids.

After they have been kept warm upside down, they can be placed in the refrigerator or cold cellar.

Raspberries for the winter, mashed with sugar

Required:

• 1 kg raspberry puree
• 0.3 - 1 kg sugar

Preparation:

Heat the berries with a small amount of water over low heat until they release juice. Rub the mixture through a sieve, mix with sugar and heat until it is completely dissolved.

Place in jars and sterilize in boiling water:

• half-liter jars - 20 - 22 minutes
• liter - 30 - 35 minutes

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

This is perhaps the healthiest version of a raspberry treat, in which, due to the lack of heat treatment, all the valuable and nutritious elements beneficial to human health remain. For winter, when there is a danger of colds, the recipe is perfect.

Ingredients:

• Raspberries - 1 kg;
• Sugar - 1 kg.

Cooking process:

1. Preparation consists of sorting, washing the berries, and drying them. The fruits must be clean, dry, whole, unaffected by rot and insects.

2. We need to turn whole berries into a homogeneous mixture, so it makes sense to use a blender - it will work out quickly and efficiently.
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3. Pour the mixture into a deep basin or bowl and mix with sand.

4. Leave the workpiece for 60 minutes and stir again. It is important that the sugar in the raspberry puree is completely dissolved.

5. After an hour, mix everything thoroughly again.

The main process is completed, and all you have to do is place the jam in a clean storage container and find a cool place for the preparations.

Raspberry jam with fragrant strawberries for the winter

Required:

• 1 kg large raspberries
• 200 g fragrant strawberries
• 1.3 kg sugar
• 3 g citric acid

Preparation:

1. Sort through the raspberries and remove leaves, stems, and rotten berries.
2. Wash the strawberries, remove the stems and let them dry.
3. Place the berries in a saucepan for making jam, add 500 - 600 g of sugar. Let it brew for 6 - 7 hours, always in a cool place.
4. Then place the pan over low heat, add the remaining sugar and bring to a boil.
5. Stir the jam carefully so as not to damage the berries.
6. Remove from heat, let steep for 3 - 4 hours, then cook for another 10 - 15 minutes and immediately transfer to jars.
7. Before finishing the cooking process, add citric acid to the jam. Store jars in a cool place.

How to cook raspberry jam in a frying pan

For this recipe, good-quality fruits are taken, intact and strong, so all the berries are preserved, and at the same time the thick syrup is pleasing. But you can’t make a lot of jam in a frying pan; in one cooking you can get one half-liter or a liter jar if the dishes are large.

Ingredients:

• Raspberries - 1 kg;
• Sugar - 1 kg.

Cooking process:

1. Raspberries should be sorted, deformed fruits with stale barrels and traces of rot should be removed, and cleaned of small particles of debris.

2. Wash the berries carefully to get rid of small bugs and caterpillars.
3. You can mix the berries with sugar immediately in a frying pan, and leave the fruits in it for 8-9 hours to release the juice.

4. After 6-7 hours, the dishes can be put on the fire and the jam can be allowed to boil with constant stirring.

5. Cooking must be continued for at least 5 minutes, removing the foam as it appears.

6. Sterilize the jars in advance, not forgetting the lids. The dessert is placed hot into the dish and rolled up.

Then everything, as usual, put the jars on the lids, cover, and wait for the sweet treat to cool down.

Raspberries for the winter, crushed with sugar

Required:

• 1 kg of berries
• 2 kg sugar

Preparation:

Mash freshly picked and dry berries with a pestle or through a meat grinder and mix thoroughly with sugar.

Then heat the mixture over low heat, without bringing it to a boil. When all the sugar has dissolved, transfer the mixture into dry jars, sprinkle sugar on top and cover with plastic lids.

Jam from whole raspberries without cooking

The process of making jam from whole raspberries is quite lengthy, and if heat treatment is used, it is not always successful. To preserve all the benefits of the berry and its appearance, you will need several hours of free time. In this recipe, the raspberries do not need to be ground and pureed, because the main goal is to obtain juicy and fresh berries in the form of jam.

Ingredients:

• Raspberries – 2 kg.
• Sugar – 2 kg.

Cooking process:

1. Sort the berries well, remove the stems and damaged fruits. Rinse freshly picked raspberries well under running water and drain in a colander. Wait until the water is completely removed (this will take at least 2 hours).
2. Place on a paper towel and make sure there is no excess liquid left. Since the jam will be prepared without boiling or sterilization, moisture may cause it to ferment.
3. Place the raspberries in a thin layer in a deep basin and cover well with sugar. The second and subsequent layers are laid on top. You should not stir the resulting mass, as this may cause damage to the berries.
4. The berries are left overnight at room temperature, and in the morning they look to see how much juice the raspberries have released. If it completely covers the fruit, the jam can be placed in prepared jars.
5. The jam for this recipe should be stored in a cool place; a refrigerator door is ideal. You should not prepare too much; the maximum shelf life does not exceed 6 months. Because the composition is completely free of preservatives.

Bon appetit!