Live raspberry jam without cooking for the winter
We are all looking forward to summer with its delicious and healthy gifts - vegetables, fruits and, of course, berries. Every housewife wants to prepare more ingredients to last throughout the winter, and I am no exception. It is important to me that country preparations are not only tasty, but also retain the maximum amount of vitamins. Therefore, most often I make not ordinary jam from berries, but live jam. And our family especially likes this jam. And its recipe is very simple. The only thing is that it is best to use a technical assistant - a blender; manually achieving homogeneity of the jam will be more difficult.
Ingredients:
* 1.5 kg raspberries
* 0.5 kg granulated sugar
Method for preparing raspberry jam without cooking, for the winter:
Only I never wash raspberries collected at my own dacha; we don’t need extra moisture. I just sort it out and put it in a bowl. At this stage we will need 1 kg of berries.
Using a blender, turn the raspberries into a homogeneous mass. Then add granulated sugar, mix and use the blender a little more. The sugar will dissolve at this time and you can taste if there is enough sweetness.
Now add the remaining berries to the bowl; we won’t mash them, but leave them whole. Gently mix the raspberries into the ground mass and the live jam is ready!
Since live jam cannot be heat treated, it must be placed in the freezer for long-term storage. It is most convenient for me to store such jam in double disposable bags. Unlike plastic containers, they take up little space.
If the live jam is eaten within 1-2 days, then you can safely keep it simply in the refrigerator. This jam tastes simply amazing! Especially when you come across whole berries, such tenderness and freshness, just mmm...
By the way, you can make live redcurrant jam using the same principle. Unless the amount of granulated sugar needs to be increased to taste. Well, it turns out very tasty, be sure to try it!
Tomorrow begins the second month of our long-awaited Siberian summer, which means we can already make vitamin reserves for the winter!
We already have fragrant strawberries ripening in our beds, Victoria is being sold at all markets, just a little more, a week or two, and field strawberries and wild strawberries will be ready for picking - they were already blooming like a lush carpet! The black currants have begun to ripen, and then the raspberries are not far away.
It’s about raspberries, or more precisely about the jam made from them, that I want to tell you.
I took photographs of this jam last year, when we lived not in a country house, but in an apartment. My own raspberry garden had just taken root and the volumes for harvesting were completely ridiculous, and by the time I got to the market, I found the best berry on the right day, brought the matter to an end - the short raspberry season was over, so all the pictures had been waiting for their finest hour for a whole year .
Their time has come!
Strictly speaking, this is not really jam. After all, this word has the same root as the verb “cook”, and you don’t need to cook anything - it’s raspberry jam without cooking, but what else can you call this sweet and aromatic delicacy?
You need to pick raspberries, and especially buy them at the market, early in the morning, as soon as the dew has dried - after a cool night, the raspberries have not yet warmed up, they choke less and do not leak juice. After the rain, it’s better not to buy (not pick) even morning raspberries, because... it is all saturated with water, which means it will be sour, it is not so aromatic, it chokes easily.
In relation to local raspberries, the smaller they are, the more aromatic, sweeter and stronger they are! If you find a taiga one at the market, you are absolutely lucky!
The later the raspberries begin to release juice, the tastier the jam will be, the easier it will be to sort through it.
Therefore, you need to carefully plan your trip to the market - stock up on a bucket or take liter clean jars with you, then you don’t even need to pour the berries - just exchange empty jars for full ones.
Do not wash raspberries under any circumstances! Slowly, carefully sort through the berries - leaves, debris, spoiled raspberries, bugs/spiders - everything can be found there.
And pour the sorted berries into a large container.
Just weigh this bowl or pan in advance so that you can correctly calculate the required amount of sugar later.
For example, a large plastic whipping bowl from Ikea weighs 230 grams, and three liters of sorted raspberries weighs 1370 grams.
The most universal and proven proportion “berry:sugar” for almost any jam is 1:1, i.e. One kilogram of berries requires 1 kilogram of sugar.
Therefore, add the required weight of sugar to the raspberries and wash your hands!
And we press it directly with our hands - let some berries turn into puree, while others remain almost whole - it’s tastier and the texture of the jam is more interesting.
Cover the crushed raspberries mixed with sugar with a lid or cling film and leave overnight - during this time all the sugar will melt in the raspberry juice.
We check the jam with a spoon: there are grains - stir, and let it sit for a while, the sugar has melted - it's ready!
By the way, jam that has been left overnight changes very much in color - it becomes a real raspberry, bright. The jam that has just been crushed is opaque, but when the sugar melts, it’s so beautiful when exposed to light!
All that remains is to sterilize the lids and jars and spread out the jam. I use plastic containers - I buy them at wholesale stores in the “Everything for Packaging” pavilions - there are packaging bags, napkins, disposable tableware, and boxes like this (in supermarkets they sell herring in pieces in these) - there are 200, 300 milliliters, or half a liter - for every taste.
I scald them with boiling water, pour the jam and close the lid - it turns out airtight!
This jam should be stored in the refrigerator or cellar. I hide a couple of jars in the freezer so that I can pour over the ice cream in the winter and remember the summer - such frozen jam does not change in taste at all - just like freshly picked raspberries in sugar syrup!
And if you take 1.5 kilograms of sugar per kilogram of raspberries, then you can store the jars right in the kitchen cabinet - at room temperature. In such a sweet environment, no bacteria can survive and the jam will not ferment, but the color will change brown over time, like real boiled jam - oxidative processes cannot be avoided.
Have I given you directions to the market in the near future?))
Well, of course, I didn’t come up with the recipe myself - I read it from the infinitely respected Stalik Khankishiev - he has something not only about pilaf, but also about strawberries!
Most housewives give preference to workpieces that require heat treatment. For this reason, the berries are deprived of a significant amount of vitamins and minerals. To make the sweet, fragrant dessert tasty and healthy, it is recommended to try the “cold” preservation method.
Why are raspberries good for the winter with sugar without cooking?
Berries with granulated sugar are a storehouse of vitamins for the whole family. This dessert is very easy to prepare, so even a culinary amateur can create it. This treat is also called “live”; the berries are not heat-treated and can be kept raw. Pros:
- Jam relieves fever and headaches due to colds. Another useful property: reliable strengthening of the immune system.
- The finished product is often used to prepare various baked goods.
- With “cold” preservation, there is no need to spend a lot of time at the hot stove, which is especially unpleasant in the summer.
Cold way
In order for the fragrant delicacy to be pleasant to the taste and have a low calorie content, all proportions must be strictly observed. To make jam you need the following products:
- ripe berries – 1 kg;
- sugar – 2 kg.
The algorithm for preparing dessert without high temperature treatment looks like this:
- The main product is carefully sorted, damaged berries and sepals are removed.
- After this, the raw materials are placed in a large bowl to make it easier to grind.
- Sugar is added to the berries. The mixture should be left for a couple of minutes.
- Afterwards the ingredients turn into mush. This is best done with a wooden mortar. The mass should be homogeneous.
- Future raspberry jam for the winter without cooking is laid out in dry, sterilized jars.
- A fragrant fresh dessert is covered with sugar. The layer of sweet sand will harden under the influence of the juice, creating a solid layer. It will protect the workpiece from air.
- The container is closed with a lid. It is recommended to freeze the dessert and store it in the refrigerator.
Raspberry jam evokes associations with childhood. This is a delicious cold remedy that goes great with herbal tea and pancakes. Despite the simplicity of preparation, there are many cooking methods. Some boil it for a long time, while others are against such “execution”, since the juicy and tender berry boils in a few minutes. Raspberries are ground with sugar, combined with herbs, berries, and fruit slices. Among the many options, you can find your own recipe for raspberry jam.
Easy to prepare
Raspberries are a juicy sweet berry with small seeds. To make the treat more uniform, you can strain the raspberry mixture through a sieve. Raspberries contain a lot of juice, so it is recommended to prepare a viscous syrup so that the jam does not turn out liquid.
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
| Compound | Amount per 100 g, mg |
|---|---|
| Potassium | 168 |
| Calcium | 19 |
| Phosphorus | 16 |
| Sodium | 14 |
| Magnesium | 10 |
| Vitamin C | 7,4 |
| Iron | 1,2 |
| Vitamin E | 0,5 |
| Vitamin PP | 0,5 |
| Vitamin B2 | 0,04 |
| Vitamin B6 | 0,04 |
| Beta carotene | 0,02 |
| Vitamin B1 | 0,01 |
| Vitamin A | 0,003 |
| Vitamin B9 | 0,002 |
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.
A variety of recipes for “pure” raspberry jam
To make the dessert beautiful, healthy, and tasty, you should pay attention to four nuances.
- Dishes . It is recommended to cook in an enamel or heat-resistant pan with a non-stick coating. Cooking in aluminum containers is not allowed, because... Aluminum oxide is destroyed by the acids in the berries. Metal that gets into the jam will affect the taste and benefits of the jam. It is not advisable to use such dishes for cooking in several steps and storing.
- Sugar . Raspberries are a sweet berry that does not need to be generously sweetened. This raises the question of how much sugar you need to take per kilogram of raspberries for jam. Usually the proportions are 1:1, but you can reduce or increase the amount of granulated sugar to suit your taste.
- Sterilization. Sugar is a good preservative that extends the shelf life of the product. Therefore, the dishes do not need to be sterilized. However, the containers must be clean and dry before laying out the jam. According to reviews, many housewives wash the container with baking soda, and before laying it out, scald it with boiling water and dry it.
- Berries . It is necessary to take sweet, ripe berries without rot or dried areas. If raspberries are collected from the plot, then it is not necessary to wash them. It is recommended to soak purchased berries in water for a while. It is convenient to make jam from frozen raspberries in any season. The berries are defrosted and then set to cook without draining, according to the recipe.
If after cooking the raspberries have fermented and the lid is swollen, it means that not enough sugar was added. The situation can be corrected by re-cooking. Heat the jam, add 100 g of sugar per kilogram and boil for a few minutes, skimming off the foam. It is advisable to use this jam immediately. You can use it for pies.
Classic
Description . According to the classic recipe, jam is cooked from five to 40 minutes, depending on the desired consistency. The longer the treat is cooked, the thicker and darker it becomes. The berries can be crushed (infusion time with sugar will be reduced) or left whole.
What to prepare:
- raspberries - 1.2 kg;
- sugar - 1 kg.
How to cook
- Wash and dry the berries.
- Sprinkle with granulated sugar and leave for six to eight hours.
- Once the juice has formed, place the mixture over low heat.
- Remove the resulting foam, cook until boiling.
- Boil for 15 minutes, turn off the burner.
- Transfer the cooled jam into dry, sterile containers and roll up.
You can do without cooking, preserving the freshness and usefulness of the berries as much as possible. Add an equal amount of sugar to the selected, washed and dried berries and mash with a masher to the desired consistency. Place the jam in sterile dry jars. Sprinkle a 1 cm layer of sugar on top. This will prevent the product from spoiling. Store under tin or nylon lids.
With whole berries
Description . One of the simple recipes for raspberry jam involves cooking it in its own juice. To make jam with whole berries, do not stir, remove the berries carefully, and do not boil for too long.
What to prepare:
- raspberries - 1 kg;
- sugar - 1 kg.
How to cook
- Soak the berries in running water for five minutes.
- Remove floating debris and insects, rinse and dry the raspberries.
- Sprinkle the berries with sugar and leave overnight under a lid or gauze.
- Using a slotted spoon, place the berries in a separate container.
- Place the resulting syrup on the burner.
- Bring to a boil and simmer for about ten minutes, skimming off any foam.
- Add the berries, wait until it boils and boil for five minutes, removing the foam.
- Turn off the burner and pour the finished jam into the jars.
Do not stir the mixture during cooking. Otherwise, the berries will lose their integrity. Ripe berries will “spread” even at the stage of infusion with sugar, but most of them will remain intact.
Sugarless
Description . Natural jam made only from berries, without sugar, can be given even to small children. The delicacy retains the original aroma of ripe berries. Those with a sweet tooth will not be disappointed: the jam is obtained without a caramel, cloying taste, but quite sweet and rich. Be sure to sterilize and dry containers before storing.
What to prepare:
- raspberries - 2.5 kg.
How to cook
- Wash and dry the berries.
- Place in a sterile jar, without crushing, to the very top.
- Place the containers in a large pan of water in a water bath.
- Let sit until the berries release juice and begin to lose their shape.
- Cover with lids, boil for another 15-30 minutes depending on the volume of the container, and roll up.
To prevent containers from bursting, place a large towel on the bottom of the pan or place a wooden board. Place the containers at some distance from each other and from the walls of the pan.
"Five Minute"
Description . Many people know “Pyatiminutka” raspberry jam for the winter. It really only takes a few minutes to prepare. The berries covered with sugar are left for several hours until the juice forms. Then the mixture is boiled for five minutes and placed in jars. There is another way to quickly make jam.
What to prepare:
- raspberries - 1 kg;
- sugar - 1 kg;
- water.
How to cook
- Sort the berries and rinse well.
- Grind into puree with a masher.
- Place a saucepan on the stove with a small amount of water (about 150 ml).
- Gradually adding sugar and stirring, cook the syrup.
- If the sugar mixture is too stiff, add a little more water.
- When the syrup is ready, add the raspberry puree and turn off the burner.
- Mix well, skim off any foam that has formed.
- Transfer the homogeneous mass into containers and seal.
You can quickly make jam in the oven. Place clean berries in a heatproof saucepan or baking dish. Add sugar and stir. Preheat the oven to 180-200°C and place the workpiece inside. Simmer until boiling, then stir and hold for another five minutes. Pour hot into containers and roll up.
Jam
Description . The delicate delicacy is prepared without seeds. Getting rid of small seeds is not easy, it will take some time, but the result is worth it. The result is a fragrant dessert that goes well with pancakes.
What to prepare:
- raspberries - 1.2 kg;
- sugar - 1 kg;
- lemon juice.
How to cook
- Wash and dry the berries.
- Cook over low heat or bake at 350°F until the juices release and the raspberries are soft.
- Rub the resulting mass through a sieve or squeeze through cheesecloth.
- Mix with sugar, squeeze lemon juice.
- Place on the fire and cook, stirring, until the sugar grains dissolve.
- Boil the mixture until it reaches the desired consistency.
- Pour into jars and seal.
To determine if the jam is ready, drop a small amount onto a saucer and observe. If the drop spreads quickly, then cooking should be continued. A droplet lingering on the surface indicates the thickness of the brew.
Thick
Description . You can add thickness to the treat in different ways. Traditionally, in order to evaporate excess moisture, raspberry jam should be cooked in several approaches. Stir the raspberries with half the sugar and wait for the juice to release. Boil, simmer for a couple of minutes, leave overnight, covered. Boil and add the remaining sugar. Stir, cool. Repeat the procedure one or two more times to achieve the desired consistency and pour into jars. You can get thick jam using gelatin granules. The more gelling agent, the more the delicacy resembles marmalade.
What to prepare:
- raspberries - 1 kg;
- sugar - 800 g;
- gelatin - 50 g.
How to cook
- Sprinkle washed and dried berries with sugar.
- Leave for several hours (overnight is possible) to form juice.
- Bring to a boil over low heat.
- As soon as the mixture boils, turn off the burner and leave the workpiece to cool.
- Repeat the boiling and cooling procedure.
- Steam gelatin granules according to instructions.
- Bring to boil for the third time and add the swollen gelatin mixture.
- Stir gently and remove from heat.
- Place in jars and seal.
Instead of steamed gelatin granules, you can use “Zhelfix” mixed with sugar. One package (40 g) is enough per kilogram of berries. First, grind the raspberries into a pulp, and then add a little sugar with a gelling agent. When the mixture boils, add the remaining sugar and cook for three minutes after boiling. You can also make jam with agar-agar.
In a slow cooker
Description . A multicooker is great for making jam, especially in the hot season, when it is impossible to be near a working stove. The device will help you prepare both classic jam and raspberry jelly.
What to prepare:
- raspberries - 1.5 kg;
- sugar - 1 kg.
How to cook
- Rinse and discard spoiled berries.
- Place in a bowl, add sugar.
- Close the lid and set “Stew” for an hour.
- Place in containers and roll up.
To make jelly, set the “Multi-cook” program at 170°C and prepare syrup from 1 liter of water and 2 kg of sugar. Place washed 1 kg of berries in syrup cooled to room temperature and leave for an hour. Set "Multi-cook" for 20 minutes. A couple of minutes before the end of the program, add two teaspoons of diluted citric acid or juice.
Options with berries and fruits
Having figured out how to make raspberry jam exclusively from berries and sugar, you can experiment. Raspberries are unusually combined with different berries and fruits, which will add variety to the traditional delicacy. If the raspberry harvest is small, then adding different components will increase the volume of jam.
Orange
Description . Jam will help fight colds, lift your spirits and pleasantly surprise you with its aroma. The delicacy is prepared in about an hour.
What to prepare:
- raspberries - 1.5 kg;
- orange - three pieces;
- sugar - 1.5 kg;
- water.
How to cook
- Sort the berries, rinse and dry.
- Peel the orange fruit.
- Divide into slices and remove the films from the pulp.
- Combine the prepared components.
- Add sugar and stir.
- Let sit for a few minutes to allow juice to form.
- Boil the mixture for five minutes, skimming off the foam and stirring.
- Turn off the burner and let sit for ten minutes.
- Repeat the cooking process twice.
- Place in sterile jars and seal.
Currant
Description . The juicy black berry is a source of vitamin C. The result is a jelly-like jam with a pleasant sour taste. If desired, you can increase or decrease the amount of raspberries, maintaining the proportions with sugar.
What to prepare:
- raspberries - 1 kg;
- currants - 1 kg;
- water - 500 ml;
- sugar - 2 kg.
How to cook
- Rinse and dry the berries well.
- Make syrup from water and sugar.
- When the mixture boils, add currants.
- Stir, wait until it boils and remove from heat.
- Leave it covered overnight.
- In the morning, set to simmer over low heat.
- Boil for five minutes and add raspberries.
- Cook for about ten minutes, skimming off the foam and stirring.
- Place into containers and seal.
"Lazy" recipe. Cover the two types of berries with sugar and leave for a couple of hours. Boil the mixture and simmer for ten minutes, skimming off the foam. Add citric acid to extend shelf life, mix and pour into jars.
Kryzhovnikovoe
Description . You can take both ripe and green berries. If the stripes are not ripe, then the amount of sugar should be increased. Unripe berries contain more pectin, so the jam will have a jelly-like consistency, similar to confiture.
What to prepare:
- raspberries - 300 g;
- gooseberries - 1 kg;
- sugar - 700 g.
How to cook
- Wash the berries, sort them, remove the stems.
- Cover the gooseberries with sugar, stir and leave for a couple of hours.
- Grind the raspberries with a blender, meat grinder or masher and add to the gooseberries.
- Boil the mixture and cook for seven minutes, stirring.
Strawberry
Description . A truly summer jam, the aroma of which will remind you of warm days on a frosty evening.
What to prepare:
- raspberries - 500 g;
- strawberries - 500 g;
- sugar - 1 kg;
- water - 500 ml.
How to cook
- Sort, peel, and rinse the berries.
- Quarter large strawberries, add raspberries.
- Sprinkle the mixture with sugar.
- Leave for half an hour, stir.
- Pour in water and bring to a boil, remembering to skim off the foam.
- Reduce heat and simmer for ten minutes, stirring.
- Cool and pour the prepared jam.
Vanilla will add spice. When boiling, place the pod cut lengthwise and remove after a couple of minutes. Pectin mixed with sugar will add thickness.
Spicy
Description . Traditional jam with a little secret. Fresh spices highlight the raspberry flavor and make it richer. It is not necessary to use only fresh leaves. You can experiment with cardamom pods or clove buds.
What to prepare:
- raspberries - 1 kg;
- sugar - 350 g;
- lemon - half;
- water - 100 ml;
- cherry pits - 15 pieces;
- basil - five leaves;
- mint - seven leaves.
How to cook
- Sort and wash the berries.
- Fill with water, add sugar.
- Stir, close and leave for five hours.
- Place on the burner and wait until it boils.
- Boil for ten minutes, stirring occasionally.
- Cover and leave for five hours.
- Cut off the lemon zest and squeeze the juice out of the pulp.
- Wash the leaves and seeds.
- Place the prepared spices on a bandage tape and tie it in a tight bag.
- Pour the juice into the raspberry mixture, lower the spice bag and cook over low heat.
- Stirring occasionally, bring to a boil.
- Boil over low heat for 20 minutes.
- Remove the spices and pour the jam into a container.
Cherry
Description . An unusual sweet and sour jam with a pleasant cherry aroma. It is recommended to remove the seeds first.
What to prepare:
- raspberries - 1 kg;
- cherry - 1 kg;
- sugar - 2 kg.
How to cook
- Rinse the berries and dry.
- Pour 1 kg of sugar over the raspberries and put on fire.
- Wait until it boils, add the remaining granulated sugar and cherry pulp.
- Stir and cook after boiling for 40-50 minutes over low heat.
- Skim off the foam and stir.
- Pour the resulting jam into jars.
Blackberry
Description . Related berries complement each other perfectly. The jam turns out to be red-violet in color. You can use frozen berries from the supermarket.
What to prepare:
- raspberries - 1 kg;
- blackberries - 1 kg;
- sugar - 2 kg.
How to cook
- Sort and wash the berries.
- Add sugar and stir.
- Leave in a cool place overnight.
- Carefully remove the berries, and place the syrup along with undissolved sugar on the stove.
- Stirring until the sugar grains are completely dissolved, bring to a boil.
- Add the berries and simmer for five minutes, remembering to skim off the foam.
- Leave it covered overnight.
- Boil again for five minutes and place in a sterile container.
To get rid of insects and spiders, the berries are soaked in a saline solution for five to ten minutes. It is enough to dissolve a tablespoon of salt in 1 liter of water. When the bugs float to the surface, collect them and wash the berries.
Blueberry
Description . Blueberry jam itself is incredibly tasty and healthy. Raspberries are a sweeter and more pronounced berry, so it is recommended to reduce their quantity so as not to overwhelm the blueberry flavor.
What to prepare:
- raspberries - 500 g;
- blueberries - 500 g;
- sugar - 1 kg;
- water - 200 ml.
How to cook
- Pick out the trash and wash the berries.
- Combine water with granulated sugar and cook.
- After boiling, cook for a couple of minutes.
- Pour the resulting syrup over the berries.
- Close the lid and leave for four hours.
- Boil the mixture over medium heat.
- Reduce heat and cook, stirring and skimming, until desired thickness.
- Pour into jars and roll up.
Apple
Description . The easiest way to diversify raspberry jam is to add apple slices. The taste is unusual and largely depends on the type of fruit.
What to prepare:
- raspberries - 2 kg;
- apple - 1 kg;
- sugar - 2.5 kg.
How to cook
- Cut the washed apple fruits into slices and remove the cores.
- Place in a saucepan and add 500 g of sugar.
- Leave covered for about a few hours.
- Rinse the raspberries, sort them and add the remaining granulated sugar, leave to steep.
- Boil the apple mixture over low heat.
- Stir and cool.
- Repeat the cooking and cooling procedure three times.
- Boil raspberries in the same way.
- Combine the two mixtures and cook for about half an hour over low heat.
- Place in jars and seal.
It is recommended to supplement the recipe with spices. Ginger, cloves, cardamom, and cinnamon go well with apple-raspberry dessert. If the spices are used entirely, it is better to tie them in a gauze bag and lower them into the brew for a few minutes. Ground seasonings are used in small quantities (no more than one level teaspoon) so as not to interrupt the overall taste.
Raspberry jam for the winter is a delicacy and a delicious medicine. Sealed jars can be stored in the room. Containers with nylon lids are best stored in the refrigerator. If the jam is well cooked and flavored with sugar, the preparation will last until spring. Rolled jam, ground with sugar, is recommended to be consumed during the winter.
Reviews: “My children are always delighted”
Raspberry jam is very healthy, and by the way, currant jam. It’s in vain that someone thinks so, that there are no vitamins. Of course, the vitamins in these jams are not like in fresh ones in the summer season, but they are decent enough to boost immunity and cure colds. I always make jam and add less sugar than required, about a third. And I cook for no more than 5-10 minutes, depending on the berry. It turns out simply stunning. The berries are as fresh. Nothing will turn sour. Worth a year or two for the freshest. The jars just need to be well sterilized. This can easily turn sour.
Eva, http://www.woman.ru/home/culinary/thread/3904315/
The jam begins to ferment if you initially did not add enough sugar. Place the jam in a bowl, add sugar and boil. That's all. If the jam is cooked correctly, it will be stored even in 40 degree heat. First, cover with parchment paper and a nylon lid on top.
Elya, https://she.ngs.ru/forum/board/cooking/flat/1880677461/?fpart=1&per-page=50
Grinded berries with sugar do not tolerate metallic acid - oxidation occurs, so boil the raspberries with sugar, and then again under a plastic lid and in the cold. Everyone loves berries that way. Better yet, spread it in a small layer in a plastic bag and put it in the freezer for 5-6 days (flat), then shake it and it will take up little space. And in winter, defrost - almost fresh berries. My children are always delighted.
Polechka, https://otvet.mail.ru/question/61422998
Other homemade recipes
Good afternoon friends!
The next article from the “Sweet Life” series is thick raspberry jam for the winter. The best and simplest recipes for preparing this wonderful berry with a pleasant taste and delicate aroma.
The island of Ida is considered the legendary homeland of raspberries, and the red color is the color of the droplets of blood that, according to the ancient Greek myth, the beautiful nymph Ida dropped, scratching herself on the branches of bushes when she was collecting sweet berries for Zeus himself.
So let's get started.
How to make thick raspberry jam for the winter with whole berries
For this recipe, we take 1 kilogram of raspberries and 1 kilogram of sugar.
Sort the collected raspberries, remove leaves and stems. Since I always pick berries in my garden, I never wash them. Excess water makes it watery and the jam turns out runny. We don't use water at all in our recipe.
We take a wide bowl for cooking and put the berries in it in layers with sugar. First a layer of raspberries, the same layer of sugar. Next, again a raspberry layer, with sugar on top of it. This layer-by-layer pouring will allow you to evenly distribute the sugar among the berries without resorting to stirring.
Do not use enamel dishes for making jam to avoid burning.
Cover the basin with gauze and leave overnight so that the berries release their juice. In the morning we check - the berries have given enough juice and you can start cooking. Let's take a step-by-step look at how to properly cook a sweet and healthy delicacy.
There are two ways to prepare this recipe.
1 way- Boil the syrup to the desired thickness. Pour over the berries, bring everything to a boil, boil for 5-7 minutes and pour into jars.
Method 2- use reusable, short-term cooking. Now we will do this.
You can try both methods and choose the one you like best. In any case, you will get thick jam with whole berries, which will be well stored all winter.
Place the basin on the stove over medium heat. When the contents boil, the sugar will completely dissolve. Boil for 5 minutes, then remove from heat until completely cool. Mix carefully from the edges so as not to damage the berries. You can simply shake your pelvis with rotational movements.
Put the cooled jam back on the fire, bring to a boil and boil for 5 minutes, then leave until it cools completely. During cooking, a foam forms that needs to be removed. Why does it seem to me that raspberry foam is the most delicious of all foams? Don't you think so?
We repeat this cooking cycle 3 times - bring to a boil, boil and cool completely.
During the last cooking, boil until done. It takes on a beautiful dark burgundy color and the syrup becomes thick. And we managed to keep the berries intact.
We check readiness very simply. Pour a teaspoon of hot syrup onto a flat plate and swirl it around with a spoon. If the groove remains and hardens, then the sweet treat is ready. If you want to make it thicker, add pre-soaked gelatin to it.
Look how beautiful, fragrant, thick it is with whole berries!
Prepare jars and lids in advance. We sterilize in any way you like. Pour boiling water into the jars right up to the neck, close the lids tightly and turn over. Cover with a blanket to cool slowly.
As it cools, the raspberry treat thickens.
What a fragrant, tasty and thick raspberry we have for the winter!
Recipe for raspberry jam without cooking
Ingredients:
- raspberries - 1 kg
- sugar - 1 kg
Step-by-step preparation:
We take ripe and undamaged berries and sort them out. Remove leaves and stalks.
Add sugar. And here there are several nuances: berries with sugar can be pureed using a wooden mortar, or beat with a blender until smooth. I prefer to leave the berries whole. To do this, leave the covered raspberries for 6 hours.
During this time, the raspberries give juice, now you need to mix them carefully until the sugar is completely dissolved, and we try not to damage the berries.
We take prepared, clean, plastic containers and fill them. Cover with lids and store in the refrigerator or freezer. The most interesting thing is that even in the freezer the jam does not freeze much. The syrup becomes viscous and thick, ruby in color with a strong, pleasant raspberry aroma. And we will save it for the prevention or treatment of colds.
Option 2. Thick jam for the winter without boiling the berries
Raspberry jam - five minutes for the winter. Raspberry jam recipe 5 minutes
Many housewives like to cook raspberries using a five-minute recipe because it cooks quickly. Only in this case you need to manage to make it thick and tasty, and try to preserve the vitamins as much as possible.
Today we will cook for five minutes from grated raspberries with sugar. The ratio of sugar and berries is 1:1. We do not use water; this will make the syrup thick and viscous.
We carefully sort the raspberries; there is no need to wash them. If you notice worms in it, pour the berries with salted water for 10 minutes (1 tablespoon of salt per liter of water). When the living creatures float to the surface, drain the salt water from the berries and rinse them well. Place in a colander, allow the water to drain and dry.
Then we put it in the basin in which we will cook.
Mash the raspberries using a masher or blender.
Add sugar, mix gently to ensure even distribution and leave overnight in a cool place.
In the morning, mix well again and put on low heat.
Stir constantly until the sugar is completely dissolved.
After the sugar has completely dissolved, add heat, bring to a boil and simmer for 5-7 minutes.
Carefully collect all the foam that appears during boiling.
Sterilize jars and lids in advance. Pour the hot jam right up to the neck and close with tightly screwed lids. Turn it upside down, wrap it in a blanket and leave until it cools completely. Store in a dark and cool place.
Raspberry jam for the winter in a slow cooker
- raspberries - 1 kg
- granulated sugar - 1 kg
- cooking time - 1 hour
Recipe for thick jam in its own juice
Raspberries prepared according to this recipe retain their natural taste, delicate raspberry aroma and unusually beautiful ruby color.
We wash the berries, dry them, add sugar.
Leave for several hours until the raspberry juice completely saturates the sugar.
Stir and place on the lowest heat. The main point is not to let it boil too much.
As soon as the jam boils, immediately remove from the stove. Leave until completely cool. Then, repeat this procedure two more times. With this we will achieve the thickness of the raspberry delicacy we need.
Pour hot into sterilized jars, roll up the lids. Store in a dark, cool place.
In this article I tried to collect simple recipes for thick raspberry jam. With a detailed description and photo, how to cook and how much, how to make it thick, how to save for the winter.
