Raspberries... This word just smells like summer, berries and various sweets that can be made from it. We've eaten our fill of fresh, juicy berries, and now we can start preparing them for the winter. Raspberry jam can be spread on bread and used to make all kinds of buns, pies and cookies, so it’s worth learning how to make raspberry jam at home. We offer a step-by-step recipe for preparing this delicious dessert.
Preparing raspberries and containers for canning
First of all, you need to choose the right raspberries, because only freshly picked berries are suitable for making jam. In order not to make a mistake and choose the best, be sure to carefully inspect the product before buying it - the fruits should be quite dense and hold their shape well.
As for the immediate preparation of raspberries for making jam, you should definitely sort them out first, getting rid of all the stalks, adhering leaves, twigs and other debris. Then the berries need to be soaked in salted water for 10-15 minutes so that all the bugs and worms that could remain in them float up, and carefully lay them out on sterile towels to dry.
Glass containers for preservation also need to be properly processed. First of all, inspect it for chips, cracks or any other deformations - immediately set substandard cans aside, otherwise you risk wasting your energy in vain, since such containers can easily burst when exposed to heat. Then rub the suitable jars thoroughly with a sponge and baking soda and rinse several times under running water.
Immediately before filling, selected clean containers must be sterilized. You can do this in any way convenient for you - in a microwave, double boiler, oven, dishwasher, or over a pan of boiling water using a special ring.
The twists you will use will also need to be disinfected. To do this, simply boil them in boiling water for 7-10 minutes and then dry them on a towel.
Storage Features
It is recommended to store the finished jam in a cool, dark room at a temperature of +10°C to +15°C in a dry place away from sunlight. At high levels of air humidity, rust may appear on the metal lids, and then the jam will lose its original taste. The jar must be securely closed. If air gets under the lid, it threatens damage or even death of the preserved product.
Important! Always seal the jars immediately after adding jam to prevent mold from appearing on the surface.
The shelf life of homemade jam also depends on the container. The best choice is glass jars, as they can be easily sterilized. The dessert can be stored for a year.
Ready-made raspberry jam can be spread on a bun in a thin or thick layer, or simply eaten with a spoon and washed down with aromatic hot tea on cold winter evenings.
How to cook with gelatin
This simple cooking recipe is also called “five-minute”. Of course, it takes more time to prepare, but it actually takes 5-7 minutes to cook. Many women like to make just this kind of raspberry jam: the calorie content of the sweetness is slightly less than when cooked in the usual way. This jam is prepared using multicookers and bread makers, and the process differs little from cooking in a regular saucepan. But still, the recipe will use an ordinary metal container.
Preparation time: 10 minutes
Cooking time: 40 minutes
Number of servings: 55
Energy value
- calorie content – 241.1 kcal;
- proteins – 0.4 g;
- fats – 0 g;
- carbohydrates – 49.8 g.
Ingredients:
- raspberries – 500 g;
- sugar – 500 g;
- citric acid – ½ tsp;
- water – 0.5 tbsp.
- gelatin – 25 g.
Step-by-step preparation
- Wash the berries and let them drain. If you collected them yourself somewhere outside the city, away from dust and cars, then you don’t even have to wash them.
- Soak the gelatin in water for 20 minutes. You can also take pectin, but it costs more and is more difficult to find in supermarkets.
- Grind in a blender along with sugar. If you have powdered sugar, then give the same amount of grams as sugar. The powder will dissolve faster and the cooking process will be faster.
- Place the berries on the stove. Keep the heat low and stir occasionally.
- After boiling, cook for another 5-7 minutes, skim off the foam.
- Add gelatin and citric acid, stirring constantly. Turn off the heat and mix everything thoroughly again.
- Wash the jars and rinse with boiling water. Pour the finished jam into jars, roll them up and turn them over onto the lid. Cover with a blanket, and after 12 hours put away for storage. The entire cooking process can be viewed on video on the Internet.
Five-minute jam
There is a way to prepare a delicious raspberry delicacy that only takes 5 minutes to cook. The berries will remain intact. However, this recipe has one drawback - the dessert will not be stored for long, because it is quite problematic to protect it from the fermentation process due to insufficient heating.
Advice! After picking raspberries, it is advisable not to delay cooking and start immediately.
You can prepare a five-minute one from the following components:
- 1 kg raspberries;
- 1 glass of water;
- 0.5 kg sugar;
- citric acid - on the tip of a knife.
Prepare a sweet syrup to which citric acid is added. The composition simmers on the stove for about 2 minutes after boiling. Then pour the hot liquid over the prepared raspberries and cook for 5 minutes.
Place the pan with fruits and syrup over medium heat
The berries must be mixed very carefully with a wooden spatula, and the foam must be skimmed off the surface of the mass. After the allotted time has passed, the jam is removed from the stove and quickly poured into sterilized jars. Turn the sealed jam upside down and wait until it cools. The container with tasty contents is placed in a cold place and stored for 2-3 months.
Starch-based cooking method
Cooking time: 50 minutes
Number of servings: 120
Energy value
- calorie content – 67.5 kcal;
- fats – 0 g;
- proteins – 0.1 g;
- carbohydrates – 16.7 g.
Ingredients
- raspberries – 2 kg;
- sugar – 1.8 kg;
- water – 125 ml;
- starch – 60 g.
Step-by-step preparation
- Place clean dry berries in portions into a blender bowl and grind until smooth, or pass through a fine grinder.
- Pour the raspberry puree into a large saucepan, pour granulated sugar into it and, placing it on the stove, simmer over a low flame for about a quarter of an hour after the first bubbles appear on the surface.
- While there is time, prepare the starch solution. To do this, mix 125 ml of drinking boiled water and 60 grams of potato starch in a glass.
- After 15 minutes, pour the resulting solution into the jam, keep it on the fire for about 1 more minute (make sure that the confiture does not boil) and pour the finished dessert into prepared disinfected jars.
- Immediately after this, roll up the containers with boiled lids, place them on the floor with the neck down, wrap them in a blanket and leave to cool.
Tip: for jam it is recommended to use small jars with a volume of 0.25 - 0.5 l.
Raspberry jam, thick like marmalade, in a slow cooker
What you need (for 0.5-0.6 l):
- raspberries – 1 kg;
- sugar – 0.3 kg;
- pectin – 30-40 g.
How to cook:
- Soak the raspberries in saline solution, rinse and dry.
- Rub the fruits through a sieve. You can use the cake for compote - it is not useful for jam.
- Add sugar to raspberry juice and stir. Place this mixture in the multicooker container.
- Start the unit in extinguishing mode for half an hour.
- 5 minutes before the end of the program, add pectin and stir the jam.
Place the marmalade in small sterilized jars, roll them up and after cooling, put them in the pantry. This sweetness does not require special storage conditions.
Clear seedless jam
Cooking time: 2 hours 15 minutes
Number of servings: 125
Energy value
- calorie content – 85.5 kcal;
- fats – 0 g;
- proteins – 0.1 g;
- carbohydrates – 21.2 g.
Ingredients
- raspberries – 2 kg;
- water – 800 ml;
- sugar – 2.5 kg.
Step-by-step preparation
- Place properly prepared raspberries (sorted, washed, cleared of debris and dried on sterile towels) in a large saucepan, pour in 800 ml of filtered drinking water and, putting on a low flame, cook until smooth - this will take about 15-20 minutes after the beginning of seething.
- Cool the resulting mass slightly and very carefully rub it with a spoon through a fine culinary sieve with two layers of gauze on it. We tie the remaining cake on the fabric into a knot and squeeze it out with our hands.
- We return the raspberry juice back to the kitchen utensils allocated for making jam, pour two and a half kilograms of granulated sugar into it and, putting it on the fire, simmer for about one hour from the moment it boils. During this process, do not forget to periodically stir the mass with a wooden spatula and skim off the foam that forms on the surface.
- We package the finished delicacy in dry, sterile glass containers, seal tightly with screw caps and, after cooling upside down under a blanket, send it for storage with the rest of the winter preparations.
Tip: since raspberries do not contain natural gelling components, you can use special artificial thickeners to make thicker jam.
The best raspberry jam recipes
Method number 1 - The simplest preparation
To make jam according to this recipe, you take only two ingredients, berries and sugar in equal proportions. Raspberries are covered with sugar, using only ½ of the required amount. The berry mass is mixed and put in the refrigerator for several hours so that the fruits release juice. After 3-4 hours of waiting, the berries are placed in a colander with a fine cross-section, and the resulting juice is seasoned with the second half of sugar. Place the bowl of syrup on the fire and simmer slowly for 7-10 minutes. This time is enough for the mass to thicken. After this, add raspberries to the sweet liquid and continue cooking for another 5 minutes. In the process of preparing jam, do not forget about the foam that forms on the surface. It is carefully removed with a wooden spatula or spoon.
The readiness of the jam is determined as follows: a drop of the dessert is placed on a small saucer and allowed to cool naturally. If the jam is viscous, holds its shape well, and does not spread to the sides, then the product is ready.
Method No. 2 – Quick gelatin-based dessert
A kilogram of raspberries is sorted and washed if necessary. While excess moisture is draining, preparatory measures are carried out with gelatin. 5 grams of dry gelatin and a quarter teaspoon of citric acid are poured into a mug. Dissolve the ingredients with 2 tablespoons of cooled boiled water and mix everything thoroughly.
Raspberries are placed in a bowl intended for cooking or a pan. Tender fruits are covered with 1.2 kilograms of sugar and filled with 250 milliliters of water. Place the container on low heat and boil the berry mass for 15 minutes. Afterwards, swollen gelatin with citric acid is added to the raspberries. A very important note: the mass is not brought to a boil, it is only heated for 1 minute.
Hot jam is poured into jars or glass glasses that have undergone a sterilization process and the lids are screwed on.
Method No. 3 – Starch-based raspberry jam
A kilogram of fresh berries is punched with a blender or crushed through a meat grinder. Sugar (900 grams) is added to the aromatic puree and the mixture is placed on the stove. You need to cook the raspberries for 15 minutes. The starch solution is added at the very end of cooking. It is prepared from 1 tablespoon of starch and a quarter glass of boiled water. You can use potato or corn starch. The jam is kept on the fire for another 1 minute, without allowing it to boil, and poured into prepared containers.
A video from the Sam Sebe Konditer channel will tell you about a quick way to make raspberry jam with the addition of pectin powder.
Method number 4 – Seedless jam
The proportions of products for the recipe will be presented per 1 kilogram of fresh berries. The raspberries, which have been previously washed and sorted, are placed in a wide-bottomed pan or metal basin. Cover the berries with 1 kilogram of granulated sugar and, after mixing thoroughly, keep at room temperature for 2-3 hours. Add 250 milliliters of water to the berry that has released its juice and place it on low heat. In order for the berries to soften thoroughly, literally 10-15 minutes will be enough. Next, the raspberries are ground. To do this, place the not cooled mass in a colander, the surface of which is covered with 2 layers of gauze. It is best, of course, to use a metal sieve with a fine mesh. The raspberries are thoroughly ground, leaving the seeds on the surface.
The homogeneous puree is sent back to the fire and cooked until thickened for about half an hour. At the final stage, add ½ teaspoon of citric acid dissolved in a small amount of water to the workpiece. After a minute, turn off the fire, and distribute the workpiece into a clean container.
The recipe for a delicious seedless raspberry dessert with the addition of citric acid is shared with you by the “Cooking with Irina” channel.
Recipe without heat treatment
Cooking time: 35 minutes
Number of servings: 165
Energy value
- calorie content – 52.8 kcal;
- fats – 0 g;
- proteins – 0.1 g;
- carbohydrates – 13.1 g.
Ingredients
- raspberries – 2 kg;
- powdered sugar – 2 kg.
Step-by-step preparation
- First of all, we carefully sort through the raspberries, setting aside unsuitable fruits, soak them for a couple of minutes in a bowl of cool, lightly salted water and then, after rinsing, carefully dry them on sterile cotton napkins.
- We pass the prepared berries through a special “sharp knife” attachment of the food processor or beat them with a blender and grind the resulting mass through the finest culinary sieve until smooth.
- Pour all the powdered sugar into the resulting raspberry puree, mix the mixture thoroughly and leave it alone for 2-3 hours until the powder is completely dissolved.
- After the specified period of time, spread the fresh jam into prepared sterile glass containers, roll up the twist-off lids and place in the refrigerator for storage.
Cherry jam
To make cherry jam you will need two dishes and ripe cherries. We will prepare this jam in a steam bath. Fill one dish about halfway with water. In the second, add cherries, immerse the dish in boiling water. The water should boil for half an hour, after which you can reduce the heat.
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Simmer over low heat for about three hours. Cool the cherry jam and pour into jars. Close the lids or cover with parchment paper. Store in the refrigerator.
Storage rules
Packaged in sterilized glass containers and hermetically sealed with clean, boiled lids, raspberry jam is perfectly stored and retains its beneficial properties for one and a half to two years.
The optimal conditions for this workpiece are a dry room, no direct sunlight and a temperature of +10℃ - +15℃. Based on these requirements, the ideal places to store jam are a cellar, basement or refrigerator.
When you make your own at home, you know for sure that in winter you are opening a jar of natural raspberry jam, prepared without harmful chemical additives. So take your time and enjoy the fruits of your labors later!
Raspberry jam: pros and cons
Raspberry jam has a bright, rich taste. Both adults and children love this valuable delicacy. Thanks to its consistency, it is suitable for morning sandwiches with tea, and as a filling for pies and pies. Jam can be an excellent addition to meat dishes as a sauce.
When consumed in moderation, the pectin contained in the product helps remove harmful substances from the body, cleanse the intestines, and quickly relieve various inflammations. During the cold season, this raspberry dessert is simply irreplaceable.
However, it should be remembered that due to the large amount of sugar, excessive consumption of jam can lead to weight gain, disruption of the gastrointestinal tract, skin rashes and other troubles.
