How to cook raspberry jam recipe for the winter. Raspberry jam for the winter

06.04.2019 Buffet table

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.

The subtleties of cooking

Berries of any size are used for jam, but they should not be wrinkled or broken.
Raspberries are a very delicate berry, so they are harvested in dry weather and put in low boxes or other containers, creating no more than two or three layers so that the berries do not crumple under their weight and do not let the juice flow.
It is believed that you do not need to wash raspberries. But this is in the event that the berries were collected in the forest or in the garden and they were not dusty. Raspberries bought in a store or at the market must be washed.
Raspberries are sorted out, removing spoiled berries. Sepals are cut off only after the berry is washed, so that the juice does not come out of it ahead of time.
Raspberries are often infested with raspberry bug larvae. In this case, the berries are immersed in cold water, to which salt is added (for 1 liter of water, you need to take 20 g of salt) and stand for 15 minutes. Then the larvae are removed, and the berries are gently washed under the shower or dipping several times in a colander into the water.
The jam is boiled different ways: berries are mixed with sugar to extract juice, dipped into a ready-made sugar syrup, harvested without cooking, add agar-agar to the jam for density.

Raspberry jam: recipe one

Ingredients:

raspberries - 1 kg;
sugar - 1 kg;
water - 1 tbsp.

Cooking method

Sort out the raspberries, remove the crumpled and spoiled berries. If raspberries are dirty, wash them gently. Tear off the stalks.
Pour water into the cooking bowl, put sugar. Boil the syrup.
Pour raspberries into the syrup in parts. In order for the berries to be evenly distributed in the basin, it must be gently shaken and turned from side to side.
Cook the jam over medium heat for 10-15 minutes. Carefully remove any foam that will appear. The remaining foam is oxidized during storage of the jam, which affects the quality of the product.
To prevent the jam from burning, stir it with a spoon, being careful not to damage the berries.
The jam is considered ready when the foam ceases to stand out. Check its doneness by dripping a little syrup on a saucer. If a drop of syrup does not spread, but retains its shape, then the jam is considered ready.
In order for the jam to retain its beautiful color, try to cool it down quickly.
Pack the jam in dry clean jars, close the neck with parchment and tie with braid.

Raspberry jam: recipe two

Ingredients:

raspberries - 1 kg;
sugar - 1 kg;
water - 1 tbsp.

Cooking method

Sort out the raspberries. If it is dirty, rinse gently by immersing it in a colander in cold water. Let the water drain, but do not leave in a colander for a long time so that the berry does not crumple. Remove the sepals.
Pour sugar into the cooking bowl at the rate, pour water. Put on fire and boil the syrup.
Remove the basin from the stove. Pour raspberries into the syrup in batches, gently shaking the bowl to distribute the berries evenly. Leave for 4 hours to soak the raspberries in the syrup.
Then simmer for half an hour with medium boil. Remove from heat and cool.
Put the jam on the fire again and cook. Sign of a well-cooked jam: the syrup should not spread over the saucer.
Cool the jam. Transfer to clean, dry jars. Cover with parchment.

Raspberry jam: third recipe

Ingredients:

raspberries - 1 kg;
sugar - 1.5 kg.

Cooking method

Sort out the raspberries. Wash contaminated raspberries, you do not need to wash clean berries. Remove the sepals.
Pour the berries into a saucepan. Add half the sugar. Place in a cool place for several hours.
When the raspberries have juiced, drain them into the cooking bowl. Add the remaining sugar, stir and heat. Cook until sugar is completely dissolved. Remove from heat and let the syrup cool slightly.
Pour the raspberries into the syrup and leave for 3 hours to soak in the sugar.
Then put on medium fire and cook until tender. When a drop of syrup does not spread on the saucer, remove the jam from the stove.
Cool it right in the bowl and then transfer it to clean, dry jars. Cover with parchment paper.

Raspberry jam without cooking

Ingredients:

raspberries - 1 kg;
sugar - 1.5-2 kg.

Cooking method

Sort out the raspberries. Since the berry is not washed in accordance with the conditions of the recipe, this must be done more carefully. Remove the sepals.
Place the berries in an enamel bowl. Add sugar, leaving some for backfill.
Use a wooden mortar to puree the berries. The more uniform it turns out, the better the jam will be.
Prepare sterile dry jars. Spread the jam in them, leaving some free space.
Cover the jam with a layer of sugar. Under the influence of moisture, it will seize, forming one continuous sugar layer, and thereby protect the jam from contact with air.
Cover the jars with parchment or nylon cover... Store raw jam in fridge.

Raspberry jam "Pyatiminutka"

Ingredients:

raspberries - 1 kg;
sugar - 500 g

Cooking method

Sort out the raspberries. If necessary, rinse by immersing in a colander in a bowl of water. Remove the sepals.
Put the berries in a cooking bowl, cover with sugar. Leave it on for 4 hours. During this time, the raspberries will give juice.
Prepare sterile jars that can be steamed or oven-roasted. Boil the lids in a saucepan with water for 5 minutes. Place the jars and lids on a towel and dry. You cannot pour jam into a wet container, otherwise it may turn sour.
Place the bowl of raspberries on the stove and bring the contents to a boil over low heat, removing the foam. Then increase the heat and cook the jam for 5-6 minutes. To prevent the berries from losing their shape, do not stir the jam, but only gently shake the dishes.
Pour hot into jars and seal tightly with lids.
Turn the jars upside down and cool in this position.

Raspberry jam, mashed with sugar

Ingredients:

raspberries - 1 kg;
sugar - 300 g;
water - 150 g.

Cooking method

Sort out the raspberries. Remove the sepals.
Place it in a wide saucepan. Pour in water. Bring to a boil over low heat and simmer for 4 minutes. Remove from heat.
Wipe hot through a sieve. Place in a cooking bowl. Add sugar, stir and heat at 80 ° for a few minutes.
Pour hot into sterile jars, cover with lids.
Place in a saucepan with hot water and sterilize half-liter jars for 15 minutes and liter jars for 20 minutes.
Roll up immediately.
Cool upside down.

Raspberry Jam with Agar Agar

Ingredients:

raspberries - 300 g;
sugar - 200 g;
water - 600 ml;
agar-agar - 4 tsp

Cooking method

Sort out the raspberries. If it is dirty, rinse in cold water. Remove the sepals.
Pour sugar into a bowl and pour water. Bring the syrup to a boil and cook for 10 minutes.
Pour raspberries into hot syrup and cook for 15 minutes, removing the foam.
In another container, soak agar-agar with 200 ml of water for 20-25 minutes. Then put on the stove and bring to a boil.
Pour agar into the jam and heat for 5 minutes.
Pour the jam into prepared sterile dry jars, seal tightly. Turn the jars upside down and cool in this position.

Note to the hostess

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.

Fragrant blanks

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.

Note to young housewives

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.

Why exactly raspberry

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:

vitamin C - strengthens the immune system, strengthens bones and teeth, promotes wound healing;
vitamin B - normalizes the nervous system;
vitamin A - improves vision, is responsible for skin health, growth and skeletal formation;
vitamin PP - normalizes the stomach, improves blood circulation, fights cancer cells;
as well as glucose, magnesium, iron, essential oils and many others.

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).

Raspberry jam without cooking. Recipe

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.

Important: clean can and correct lid

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.

How to close raspberry jam

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!

Useful Notes

Before cooking raspberry jam, we want to draw your attention to some of the features of its preparation:

if you are absolutely sure of the purity of the fruits, then it is not necessary to wash them before cooking;
if it is still necessary to wash, then to preserve the integrity of the berries, they should be folded into a colander and immersed in a wide container with water. Then wait until excess liquid drains and only then transfer to a saucepan;
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!
if white worms are found on raspberries, then you can easily get rid of them - combine 2 liters of water and two teaspoons of salt, mix, pour the berries into this solution and wait 10 minutes; then gently rinse the fruits in cold water;
prepare jam in stainless steel containers or in an enamel pan;
It is known that raspberries are rich in vitamins A, E and PP, which monitor the elasticity of our skin and give it freshness. And for the safety of these elements, it is recommended to cook a five-minute jam or cook it without boiling, rubbing the berries with sugar.

Recipes

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.

Classic version

Prepare ingredients:

ripe berries - 1 kg;
sugar - 1 kg.

Cooking process.

The pan in which we will cook the jam is thoroughly washed with water with the addition of soda and dried.
We wash the fruits, if necessary, and transfer them to a prepared container.
Sprinkle the raspberries with granulated sugar and leave for 3-3.5 hours on the table, stirring the contents of the pan every half hour.
We are waiting for another 4-5 hours, after which we place the pan on the stove and bring the mass to a boil with a minimum supply of gas, stirring it constantly.
Turn off the heat and leave the berry mass for 5-6 hours. We repeat the procedure 3 times.
We put the hot jam in sterile jars and roll it up.

Multicooker recipe

We will cook the next raspberry jam in a slow cooker. So, let's look at the recipe.

Prepare ingredients:

fresh berries - 1 kg;
sugar - 1 kg.

Cooking process.

We sort out the fruits, discard the spoiled ones and, if necessary, rinse them.
Put the prepared berries in a multicooker bowl, sprinkle with sugar and mix gently.
Turn the multicooker pan into the "Stew" mode and close the lid.
Cook the delicacy for an hour, then turn off the multicooker and pour hot dessert in sterilized jars.

Five-minute jam

To save time and effort on cooking and stirring, we suggest you make raspberry jam for the winter for five minutes.

Prepare ingredients:

900 g raspberries;
900 g sugar.

Cooking process.

We sort out the berries, remove the marriage and rinse in cold water.
Pour the prepared fruits into a clean basin and add sugar.
Leave for 8 hours or overnight at room temperature.
After this time, we put the basin on fire and bring its contents to a boil.
Cook for about 5 minutes, turn off the gas supply, pour the hot dessert into jars and send it to storage.

Advice! Simultaneously, you should cook no more than 2 kg of berries. Thus, the dessert will turn out to be very aromatic and tasty!

With whole berries

If you like raspberry jam with whole berries, then we suggest you pay attention to the following recipe:

Prepare ingredients:

ripe berry - 1 kg;
sugar - 1 kg;
water - 2/3 cup.

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.

We carefully sort out the raspberries, they do not need to be washed.
Pour half the sugar over the berries and leave for 6 hours.
Pour the released juice into a saucepan, add water (or currant juice) and the remaining sugar.
Stirring constantly, bring the syrup to a boil and cook for about 10 minutes.
Pour raspberries into the boiling syrup and cook for about 15 minutes, do not mix the contents, but gently rotate the pan with your hands in a circle.
We put the hot delicacy in jars, roll it up and send it for storage.

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.

Raspberry jam five minutes

Ingredients:

fresh raspberries - 1 kg;
granulated sugar - 0.8 kg.

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.

Thick raspberry jam for the winter with whole berries

Ingredients:

1 kg of raspberries;
1 kg of sugar.

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:

1 time: 10 minutes after boiling;
2 times: cool and cook again 5 minutes after boiling;
3 times: let cool again and boil the jam for 5 minutes.

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!

Raspberry jam for the winter without cooking

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:

Jam relieves fever, headache with a cold. Another useful property: reliable strengthening of the immune system.
The finished product is often used for the preparation of 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.

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:

ripe berries - 1 kg;
sugar - 2 kg.

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.

Raspberry jam for the winter thick with gelatin

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:

1 kg of raspberries, fresh or frozen;
half a glass (100 ml) of water for boiling berries;
1 kg of sugar;
half a teaspoon of citric acid;
1 packet (15 g) gelatin;
0.5 cups of water to soak it.

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.

Raspberry jam for the winter - recipe with lemon

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:

2 kg of raspberries;
2.5 kg of granulated sugar;
a quarter of a lemon.

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.

Video - recipe: raspberry jam for the winter in a slow cooker

It is better not to overcook raspberry jam. Firstly, it will not be so tasty, the berries will become dry and without aroma. Yes, and such a jam will be sugared quickly. And if you don't cook it, you risk it, the jam can quickly sour or become moldy.
By the way, so that the jam does not grow moldy, cover the top in the jar with sugar, it will turn out sugar cork and then the jam can stand for years and nothing will happen to it.
Malicious worms often settle in the berry, to remove them, fill it with water, adding a handful of salt, they will all float up, and it will not be difficult to remove them.
What can you add? Here you have literally limitless possibilities. Lay orange slices, melon, pumpkin, traditional gooseberries and cherry or cherry leaves.

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!

Ingredients:

Cooking a dish step by step with a photo:

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.