Among all the variety of berries, raspberries are probably the most useful. It is not for nothing that at the first signs of malaise they remember it.
Raspberries are rich in vitamins C, PP, B1, B12. It contains trace elements such as iron, potassium, copper. It contains organic acids: malic, citric, folic, formic, salicylic. Pectins, fiber, sugars are found in raspberries, essential oils, tannins.
This fragrant berry useful for anemia, atherosclerosis, hypertension, diseases gastrointestinal tract... Raspberry fruits and juice have antipyretic and diaphoretic effects. Raspberry berries are useful for flu, colds, measles, sore throat, inflammation of the larynx. Juice from fresh berries drink with diabetes.
Raspberry provides healing effect how in fresh and canned. So that in winter this delicious and healthy delicacy, housewives boil raspberry jam.
Ingredients:
Cooking method
Ingredients:
Cooking method
Ingredients:
Cooking method
Ingredients:
Cooking method
Ingredients:
Cooking method
Ingredients:
Cooking method
Ingredients:
Cooking method
Raspberry jam is stored in a dry, cool, dark place.
Despite the scrupulous observance of all the rules for cooking jam, sometimes it turns sour.
If a slight mold appears on the surface of the jam, it is carefully removed, and the jar is again covered with parchment. This jam should be eaten first.
If the jam begins to sour, it must be put into a cooking bowl, add 200 g of sugar for each kilogram of jam and digest, be sure to remove the foam. Then hot pack into jars. Compotes, jelly, mousses are made from it.
Favorite delicacy that good housewives spoil their household in winter - this, of course, is jam. Made from berries and fruits that have been absorbing sunlight all summer, it cheers up and gives strength, especially if you eat it with hot tea and with your family.
Summer, vacations, the countryside ... Those who were lucky enough to spend time with their grandmother in childhood must remember the most best memories about these wonderful days. And, of course, one will hardly be able to forget the smell with which almost every village house is filled at the time of ripening of berries and fruits - the smell of jam. And how wonderful the delicious raspberry jam smells!
The hard work of our mothers and grandmothers can be envied in general, because how much effort and patience you need to apply to fill the shelves with pickles, marinades, compotes and everything that is usually stocked up for the winter.
Modern young housewives who are trying to keep up with more experienced ones have a hard time, because homework takes a lot of time and effort, plus experience and proven recipes are also very important. In order not to fall face down in the mud, you can use more easy ways to please your family with homemade goodies. The first step is to make raspberry jam with a simplified recipe.
You don't have to spend the last summer days fussing around the stove to make a couple of jars of jam. Try cooking something that needs to be boiled and you will love this method. Will need ripe fruit or berries, sugar and 15 minutes of time.
Such raw jam is much healthier, because it does not undergo any heat treatment, which means that all vitamins and useful material are fully preserved. The taste of raw jam is not as rich and delicate as that of cooked jam, but it resembles the taste of fresh fruits as much as possible.
Storage conditions for raw jam are also different. You need to store it in the refrigerator or in a very cold basement, and for more long-term storage you can even freeze it.
Raspberry jam without cooking, the recipe for which will be given below, is very tasty and healthy. It is recommended to start experiments on making raw jam with this particular berry. Raspberries contain a huge list of substances beneficial to the body:
Raspberry jam helps with colds due to its antipyretic and anti-inflammatory properties. Raspberries also improve appetite.
Children especially love raspberry jam, but kids should be fed this delicacy in moderation, because it contains a large number of Sahara. If your baby is allergic, then pay your attention to yellow and black raspberries (yes, this also exists).
Today you can buy pectin of various trade marks, but it is very important to adhere to the instructions on the packaging. Under influence high temperatures pectin loses its properties, so it is added at the end of cooking. If you want to thicken raspberry jam without boiling, the recipe must be supplemented with special pectin, the product with which can be stored in the refrigerator or frozen.
The main advice that all hostesses give: pectin should be stirred very well, otherwise jelly lumps will form in the jam.
One of the reasons why jam or any other preforms will not be stored is unsterilized dishes. Many ways have been invented for steam, in a saucepan of boiling water, in a microwave oven, in a double boiler, some even manage to sterilize the dishes with alcohol.
We recommend using the most convenient and proven method - in the oven. You need to wash the jars and put them wet in cold oven down the neck. Then turn on the gas and set the temperature to about 160-170 degrees. Sterilization in this way takes about 10 minutes, but immediately remove the cans from the hot oven it does not follow. You just need to turn off the gas, open the door and give glass containers cool down.
As for the lids, it is most convenient to boil them in a saucepan of water for about 10 minutes, but this must be done immediately before use. Jam cooked the traditional way, it is best to roll it up, but it is better to close raspberry jam "five-minute" and raw jam with a plastic lid or a metal lid with a thread.
It is difficult to find a more traditional one for our country home preparation than raspberry jam. It was cooked by our mothers and grandmothers, and enjoyed for many years in cities and villages. And this popularity is quite justified, because raspberry jam is not only delicious dessert but also a home doctor. And today we offer you several options for the execution of this dish.
It is difficult to surprise someone with raspberry jam, it is also difficult to tear it off!
Before cooking raspberry jam, we want to draw your attention to some of the features of its preparation:
On a note! If the water does not have time to drain from the berries, then the jam as a result will turn out to be too liquid!
You can close raspberry jam for the winter in different ways. And remember that the basis of this delicacy is an amazing berry, which is capable of manifesting even after heat treatment.
Prepare ingredients:
Cooking process.
We will cook the next raspberry jam in a slow cooker. So, let's look at the recipe.
Prepare ingredients:
Cooking process.
To save time and effort on cooking and stirring, we suggest you make raspberry jam for the winter for five minutes.
Prepare ingredients:
Cooking process.
Advice! Simultaneously, you should cook no more than 2 kg of berries. Thus, the dessert will turn out to be very aromatic and tasty!
If you like raspberry jam with whole berries, then we suggest you pay attention to the following recipe:
Prepare ingredients:
Advice! If the water is replaced with currant juice, then the taste and aroma of the finished dish will surpass all expectations, and the delicacy itself will not be sugared!
Cooking process.
Take note of these recipes and delight your family with such a unique, but at the same time, such a familiar taste of raspberry jam. Be healthy!
All materials on the site are presented solely for informational purposes. Before using any means, a consultation with a doctor is MANDATORY!
Raspberry jam for the winter, perhaps, can be considered one of the most popular recipes for harvesting this berry. The reason for this is the extraordinary taste, aroma and healing properties raspberries. Such a delicacy is familiar to almost every person since childhood, because during a cold we were often given tea with raspberries.
Drinking tea with raspberries is healthy and tasty, and besides, you can fill baked goods with jam and use it for other purposes. It's easy to make a wonderful dessert, just use the right technology and delicious jam ready for the whole family.
Ingredients:
How to make raspberry five-minute jam for the winter:
As strange as it may sound, it is not necessary to wash the raspberries - when washed, the berries lose some of their aroma, plus during cooking they can boil and lose their shape. However, dust and dirt must be removed. Therefore, we carefully sort it out and literally for 10 minutes. pour in slightly salted water - at the rate of 1 tbsp. l. salt without a slide per liter of water. The berry must be completely hidden. After a few minutes, everything unnecessary will emerge. We catch the living creatures with a slotted spoon, drain the water from the berries and quickly and carefully rinse it with a weak pressure of water so as not to damage the integrity of the berries.
We put the washed berry in a colander, then fill it with sugar. Mix gently so that it is evenly distributed, and leave for 4-6 hours, maximum overnight and in a cool place.
Another secret of keeping tender raspberry berries whole - the portion of berries should not be large, but the container where it will be cooked is voluminous. Otherwise, the looser the raspberries are in the container, the better.
We heat the berry over low heat until the sugar is completely dissolved, after which we increase the heating power to the maximum and boil the jam for 5-7 minutes.
When cooking, foam will form - we arm ourselves with a slotted spoon and ruthlessly remove all of it. Firstly, this way the jam will cook better and more evenly. Secondly, the remains of the foam can provoke the development of bacteria, and the jam will turn sour. We remove the jam from the stove and prepare the jars.
Canning... Wash the jars and plastic lids thoroughly, using soda and a stiff brush or sponge, rinse with water and scald with boiling water. Ready. Sugar is an excellent preservative, so the container does not need more thorough sterilization. Metal lids it is undesirable to use for twisting, because from them the jam will change color to dark red, even burgundy.
We pour the jam into jars, wait until it cools down, and put it away for storage. We are waiting for winter to pamper ourselves with delicious and aromatic sweet preparations.
Ingredients:
To get thick raspberry jam, you need as many berries as sugar. Proportion: 1 to 1.
Step-by-step recipe for raspberry jam for the winter with whole berries:
We sort the berries, but not mine. Sprinkle with sugar (in a ratio of 1 kg of berries to 1 kg of sugar), layer by layer in an enamel saucepan. We leave it overnight or for 6-8 hours. During this time, the berries will give juice.
We put the pan on the stove and turn on the average heating temperature. The contents of the saucepan will soon boil and the sugar will dissolve. After boiling, the jam should be boiled for 5-10 minutes and then turned off.
Attention!
Stir the raspberry jam during the cooking process so that it does not burn. But it is better to do this not with a spoon, but by rotating the pan in a circle (holding the handles). This will keep the berries intact, without crushing them.
When the jam boils, a foam forms. It must be removed. Then it is delicious to drink some tea with foam after a hard day at the stove
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Put the jam that has cooled down after the first cooking on the stove again. Bring to a boil again and cook for 5 minutes. Then turn it off, cool it down and repeat the cycle again. All the jam should be boiled 3 times. Thanks to this, it becomes thick and maroon. So,
How much to cook raspberry jam so that it is thick and the berries remain intact?
You need to cook in 3 stages:
The readiness of the jam is checked drop by drop, after the 3rd boil. The jam should cool and when it is ready, the drop does not spread. Becomes viscous and stringy. Jam from sweet raspberries, at the same time, fragrant, bright and thick.
How much jam is made from 1 kg of raspberries?
From 1 kg of raspberries and 1 kg of sugar, a little less than 1 liter of ready-made raspberry jam was obtained
The berries were almost completely preserved intact. Fragrant and useful thick jam from raspberries for the winter ready!
Granulated berries are a storehouse of vitamins for the whole family. This dessert is very easy to prepare, so even a culinary amateur can create it. Raspberry jam for the winter without cooking is also called "live", the berries are not heat-treated, they can be kept raw. Pros:
In order for a fragrant delicacy to taste good and have a small calorie content, all proportions must be strictly observed.
To make raspberry jam for the winter without cooking, you need the following products:
Preparation:
The main product is carefully sorted out, damaged berries and sepals are removed. After that, the raspberries 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.
Then the ingredients turn into gruel. This is best done with a wooden mortar. The mass should be homogeneous. The future raspberry jam for the winter is laid out in dry, sterilized jars.
Fragrant fresh dessert 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 ingress.
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Jars of raspberry jam for the winter are closed with a lid. It is recommended to freeze the dessert and store it in the refrigerator.
There is very little in raspberries pectin substances, therefore, it is unlikely to cook something thick from it without adding various kinds of thickeners. And with gelatin it turns out beautifully, viscous, bright and aromatic.
It is logical that the more gelatin you put, the thicker the consistency of the product will be, up to the state of jam. But if we call the preparation "jam", then a viscous pouring consistency will be quite enough - we take a moderate amount of gelatin.
You will have to store the jam in the refrigerator or cellar so that the structure of the treat is well preserved. From a kilogram of raspberries, you get two half liters of jam and another vase to sample.
Ingredients:
Step-by-step recipe for raspberry jam with gelatin for the winter:
Pour gelatin cold boiled water, mix well and leave to swell while we process fresh raspberries.
We sort out the berries and rinse them, let the water drain. If the raspberries are homemade, grown with their own hands, clean, not dusty, it is not necessary to wash them.
Place the raspberries in a saucepan and add about half a glass of water. Bring the berries to a boil over low heat.
Raspberries begin to actively release juice and for the most part the fruits fall apart, but the fragments of the berries remain. We must remove the foam.
At the same time, we sterilize cleanly washed jam jars and lids in a bowl of boiling water - 15 minutes is enough. By the time the raspberry jam is laid out, they should have time to dry. Add sugar to the raspberries. And cook over low heat, stirring occasionally, for 15 minutes.
Add citric acid... It compensates for the sugary raspberry jam, making it brighter.
In addition, as a preservative for lemon, it will help better storage conservation.
Remove the raspberry jam from the heat and let it cool slightly to 85-90 degrees before adding the gelatin, which has already swollen perfectly. Add gelatin.
Well, to the very bottom, stir, return the pan to the stove and bring to a boil, turn off the heat.
Quickly, so that it cools down quickly, we pour the raspberry jam into dry sterilized jars. You do not need to turn over on the lids, just close, let cool until room temperature and put the jam in the refrigerator or move it to the basement.
Having cooled down, raspberry jam for the winter acquires a pleasant consistency - like thick jelly... It perfectly preserves the taste and aroma of raspberries.
Adding to raspberry jam fresh lemon will give sweet preparation a special piquancy - one that the addition of citric acid will never give.
Would need:
A simple recipe with a photo of raspberry jam with lemon:
Put the berries in enameled dishes, cover with sugar. Leave it overnight.
If the room is very hot, it is better to place the raspberry dishes in the refrigerator on the lower shelf.
During the night, raspberries, under the influence of sugar, will drain and give a lot of juice. Put the container with raspberries and juice on the stove, bring to a boil over very high heat. Reduce heat immediately after boiling raspberry syrup. Cook raspberry jam over the lowest heat for 20-30 minutes, stirring occasionally and skimming off the foam with a wooden spoon. The longer the raspberries are boiled, the thicker the jam will be.
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Five minutes before the end of cooking, add freshly squeezed lemon juice and mix.
Ready jam cool slightly. To speed up this process, you can put a dish of hot raspberry jam in cold water. Arrange the cooled raspberry jam in sterile jars and roll up. Store blanks for the winter in a cool, dark place.
The recipe for raspberry jam for the winter, which I want to offer you today, will definitely appeal to lovers of traditional sweet preparations. This is not jam or jelly, but raspberry jam, in which the berries remain intact - this is how our grannies cooked. I’m sure you don’t need to tell how to use it: you can just eat fragrant, beautiful, tasty and healthy raspberry jam with a spoon - what a summer-like magic and fragrant treat this is!
First of all, in order to properly cook raspberry jam, it is important to observe the indicated proportions: for 1 kilogram of selected raspberries (take a ripe, but dense enough berry that keeps its shape and does not crumble into balls), 1 kilogram of white granulated sugar is required. This recipe raspberry jam provides for boiling raspberries in syrup in 1 reception, and even then not for long. Due to this, the berries in ready dish are obtained for the most part whole.
If you stick to the recommendations, homemade raspberry jam will delight you not only with its magic taste, but also will bring aesthetic pleasure. Whole berries in fragrant berry syrup will be a worthy reward for your efforts, and in winter the whole family will be grateful to you for such a wonderful summer treat!
Since I collect raspberries and sort them by berry myself, I never wash them. If you are not sure about the berries, sort them out and cover them with cold saline for 5 minutes so that debris and insects float to the surface, and then rinse the berries in cold running water and dry.
Fill the raspberries with granulated sugar in a 1: 1 ratio. You can, of course, and less sugar, but this is how I cook. In no case stir the raspberries, but simply shake the contents of the dishes (for this purpose, choose a basin or a large pan), otherwise the berries will be crumpled. Raspberries are one of the most delicate berries that easily and quickly lose their shape, turning into porridge.
As a result granulated sugar will cover the berries evenly. We cover the dishes with gauze or a lid and leave for several hours so that the berries let the juice flow. It is best to leave raspberries with sugar overnight if you have covered them in the evening.
In the morning, you will see the berries float in the syrup. Nevertheless, there is still quite a lot of sugar at the bottom, which has not had time to completely dissolve - it should be so.
We have a lot of raspberry syrup and granulated sugar at the bottom in the saucepan. We put the dishes over medium heat and, while stirring, bring the syrup to a boil. We don’t cook for a long time - after boiling, let the syrup boil for about 10 minutes. Do not forget to remove the foam - it is not appropriate for the future raspberry jam. As a result, it will take about 20 minutes to cook the syrup (from the moment the fire is turned on until ready) (this is approximately, I did not notice).
So, our berry syrup has already boiled down and it's time to put raspberries in it. We will not cook the berries for a long time - it is important for us to just let them warm up and boil quite a bit. Thus, we will not only preserve the beautiful color of raspberries, but also useful substances. By the way, I recently read that even with prolonged cooking in raspberries, most of the useful properties... Do you believe it?
We bring everything to a boil and cook for 5 minutes, again remembering to remove the foam. We do not interfere with the jam during the cooking process so as not to injure the berries - we need them whole. It is clear that some of the raspberries will fall apart - the most ripe berries will disintegrate, but 70 percent will still remain intact. Everything, fragrant raspberry jam with whole berries is ready, you just have to close it for the winter.
We pour the still boiling raspberry jam into pre-prepared jars, not reaching the edge of about 1-1.5 centimeters. Each hostess has her own favorite method, and I do it in microwave oven- my cans in a soda solution, rinse and pour about 100 ml into each cold water... I steam it in the microwave at the highest power for 5 minutes each (for 3 cans, 7-9 minutes will be enough). I boil the lids on the stove for about five minutes too.