Greetings, dear hostesses! Today I decided to show you how to prepare raspberry jam with whole berries. This is a very tasty and healthy jam, my step-by-step photo recipe will help you!

The ideal raspberry harvesting at home should be devoid of sweet sugaryness, have the most intact form of berries. Raspberries boil very quickly during heat treatment, so the only way to ensure the safety of the berries is to pour hot syrup and boil for a short time. With this technology, 2/3 of the berries remain intact, and 1/3 is boiled and combined with the syrup.

Raspberry jam with whole berries: a recipe at home

Such a jam is prepared exactly on the day of purchase or collection of raspberries, since this fruit deteriorates very quickly. The sooner fresh raspberries get into the syrup, the more likely it is to preserve the integrity of the berries.

Ingredients for cooking

What is needed for two 500 ml jars:

• 1 kg ;
• 500 grams of granulated sugar;
• 300 milliliters of water;
• 1/3 teaspoon citric acid.

How to make raspberry jam with whole berries

Step-by-step raspberry jam recipe:

Dip the raspberries for just a second in a large bowl of cold water to prevent insects from getting into the jam, they should float to the surface.

Transfer the raspberries to a sieve immediately, rinse with running water. At the same time, the stream of water should not be strong, so as not to crush the berries. Wait for all the liquid to drain completely.

Boil the syrup separately - in a small saucepan, combine the required rate of water and 400 grams of sugar, boil for 5 minutes, stirring frequently, so that the grains dissolve as much as possible. Add lemon to the syrup to regulate the sugar balance. Also, citric acid is the best preservative that ensures long-term storage of any workpiece. If you are an adherent of more natural products, replace it with lemon juice, only in larger quantities.

Add the rest of the sugar.

Boil the jam for no more than 2 minutes; with prolonged cooking, the berries will instantly disintegrate. Be sure to remove the foam with a slotted spoon, raspberry jam does not tolerate foam.

Sterilize the jars and lids in advance. Pack hot jam in a dry container, tighten the lids vigorously so that the syrup does not leak. Next, apply the method of slowly cooling the workpiece - under the blanket.

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 of 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 for the whole family is ready.

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 to preserving tender raspberry berries whole is that the portion of berries should not be large, and 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. It is undesirable to use metal lids for twisting, since 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. Sweet raspberry jam, at the same time, aromatic, 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. A fragrant and healthy thick raspberry jam for the winter is 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.

A 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 are very few pectin substances in raspberries, so it is unlikely to cook something thick from it without adding various 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 with cold boiled water, mix well and leave to swell while processing 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 of lemon, it will contribute to better preservation of preservation.

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 it over on the lids, just close it, let it cool to room temperature and put the jam in the refrigerator or transfer it to the basement.

Having cooled down, raspberry jam for the winter acquires a pleasant consistency - like a thick jelly. It perfectly preserves the taste and aroma of raspberries.

Raspberry jam for the winter - recipe with lemon

Adding fresh lemon to raspberry jam will add a special piquancy to the sweet preparation - 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 an enamel bowl, 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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Add freshly squeezed lemon juice five minutes before the end of cooking and stir.
Cool the finished jam 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

1. 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.
2. By the way, so that the jam does not grow moldy, cover the top of the jar with sugar, you get a sugar cork and then the jam can stand for years and nothing will happen to it.
3. 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.
4. What can you add? Here you have literally limitless possibilities. Put orange slices, melon, pumpkin, traditional gooseberries and cherries or cherry leaves.

The winter raspberries should fall on a spoon with a whole berry, shimmering on the sides covered with syrup. The purpose of homemade raspberry blanks is to avoid sweet cloying, to preserve the shape of the berries as much as possible. Pouring with syrup and boiling for five minutes are the main stages of the technological process. With this recipe, two-thirds of the raspberries will remain intact, and one-third will split into red balls and turn into syrup.

The jam puts forward increased requirements for sterility: the jars are washed with soda, heated for a couple of 10-15 minutes, the metal lids are boiled for 5 minutes. The syrupy jam will retain a fresh raspberry smell, the depth of the red tone will increase. Raspberry berry syrup is a “disposable product”: you just uncork the jar and it will immediately empty to the bottom. The jam looks luxurious on a white background, it is poured with ice cream, cottage cheese, whipped cream. If you dilute the jam with boiling water, you get an analogue of weak doses of paracetamol, therefore, raspberry blanks are often offered when a cold begins.

Ingredients for making raspberry jam with whole berries:

• raspberries - 1 kg
• sugar - 500 g
• water - 300 ml
• citric acid - 1/3 tsp

Note: from the specified products, you will get 2 cans of raspberry jam, volume - 0.5 liters.

Recipe raspberry jam with whole berries:

The faster the raspberries removed from the bush get into the syrup, the more chances you have to keep the shape of the berries. Raspberries are not boiled for long, sugar is used a little, so the presence of unripe fruits must be excluded. The sweet red berries are selected.

Raspberries are placed in a sieve or colander, washed under running water. The water pressure should not be too strong, because it can also "crush" the berries.

Syrup is boiled: sugar and water are combined, boiled for 5 minutes. Citric acid is added, it is necessary to regulate the sugar balance.

Raspberries are gently dipped in hot syrup. Further, all movements should be measured and careful: stir the jam with a wooden spatula or spoon, trying not to damage the berries.

The jam is boiled for 5-7 minutes. Remove foam scale.

Jars and lids are sterilized. Hot raspberry jam is poured into dry jars, the lids are screwed tightly. It is not necessary to turn the workpieces over, but it is worth "insulating" with a towel. The fabric is removed from the cooled cans, the raspberries are transferred to a cool place for the winter.

Bon Appetit!

To cook raspberry jam at home for the winter so that the berry remains intact is a whole science. It is known that the fruits of the bush are incredibly tender, crumple in an instant. To make berries float appetizingly in a transparent syrup, my recipes and secrets of making a treat will help.

I think this is the most useful preparation that helps to cope with a cold in a tasty way. Carlson himself was treated with a delicacy and, if you remember, was pleased.

How to make raspberry jam with whole berries

Our grandmothers, without further ado, put raspberries with sugar in a bowl and cooked for a long time, getting a thick sweet mass. I share the secrets of proper cooking to keep the berries intact.

The main secret is to quickly boil raspberries in syrup, and there are several points to know and observe.

• The ideal harvest time is after the last rain, but when the berry has already dried out.
• After picking, try not to pour the berries into another container unnecessarily.
• Don't wait long - start cooking the dessert right away.
• If the fruits are harvested in your area, you can skip the washing process. It is at this moment that the berries crumple, and it is incredibly difficult to preserve them. If you still need to wash, throw it into the basin, select the garbage that has floated up, then carefully scoop the berry out with your palms.
• There is no way to make the jam quickly, sprinkle the raspberries with sugar and place in a cool place.
• The thickness of the jam can be adjusted by the amount of sugar. Add less if you like a runny dessert, or add overweight if you want a thick consistency.

How to check the readiness of raspberry jam:

• Place a drop on a saucer and follow the movement of the drop. In the finished delicacy, it does not spread, but slowly spreads to the sides.

Raspberry jam - a classic recipe with whole berries

I propose a classic method of cooking, in which the main goal - to keep the raspberries whole, will be easily achieved.

Would need:

• Berries - a kilogram.
• Water - 3.5 cups.
• Granulated sugar - 1.5 kg.

How to make delicious jam:

1. If you have to wash the raspberries, be sure to dry them by spreading them in a thin layer on a towel or newspaper.
2. First step: Boil the syrup by boiling water and sugar and stirring until the sweetness is completely dissolved.
3. Fold the berries in a basin, fill with boiling syrup and leave for a couple of hours.
4. After the set time, carefully drain the syrup into a separate bowl. Place on the stove and cook for 20 minutes. It will thicken, it will turn out almost ready. If you drop it on a saucer, it will not spread.
5. Throw raspberries into the syrup, cook for an additional 10 minutes over low heat. Let it simmer, remove the froth and turn off the heat.
6. Put dessert in jars cold. It is also desirable to store in a cooler place.

Raspberry five minutes with whole berries

The disadvantage of this method of cooking raspberry jam is that it is difficult to protect it from fermentation, since the cooking time is minimized. But vitamins will be fully preserved. To keep the dessert for the whole winter, we will cook it with citric acid, which is an excellent preservative. I advise you to be sure to sterilize the jars and store the workpiece in the cold.

Take:

• Raspberries - 2 kg.
• Water - 600 ml.
• Citric acid - 1/3 small spoon.
• Sugar - 1 kg.

Step-by-step cooking recipe:

1. The first step is to boil the syrup. Throw sand, citric acid into the water, put on the stove and wait until it boils.
2. Cook for 3-5 minutes and pour into a saucepan with raspberries. Pour slowly, carefully, taking care not to damage the integrity of the berries.
3. Continue cooking for exactly 5 minutes. Remove the froth quickly and pour the jam into the jars instantly.
4. The last step is to twist, refrigerate and store. You do not need to turn it over.

Cooking raspberries in three doses with lemon

If you cook raspberry jam in three steps, then it is guaranteed that you will be able to keep the preparation for the whole winter. This fast cooking technology allows you to leave the berries intact, which is our goal, since they do not have time to boil.

• Sugar is a kilogram.
• Berries - a kilogram.
• Lemon - ½ part.

Raspberry jam recipe:

1. Sprinkle sugar over a clean berry. Squeeze out the lemon juice and pour into a saucepan.
2. Leave aside to insist. After 2-3 hours, you can start cooking.
3. On minimal heat, start heating the mass. If signs of boiling appear, remove the container from the heat. Do not let it boil. Remove the foam and forget about the jam for a while - let it cool down.
4. Put the cooled dessert to cook again. Bring to a simmer and refrigerate again.
5. I recommend doing the third cooking, then the jam will turn out to be thick enough, and the raspberries will remain intact. But in the third approach, the dessert should boil.
6. Cook it for no more than 5 minutes and immediately distribute it among the jars. Screw it under the iron lid, cool and place in the cold.

Yellow raspberry jam with whole berries

When cooking a blank of yellow raspberries, there are some nuances, since it is sweeter than usual. Due to the abundance of seeds in the berry, it is recommended to cook jams from it - when grinding in a sieve, the bones are removed. We will cook delicious jam correctly, following the recommendations of experienced housewives. As a result, in whole berries, the grains will not be noticeable.

You will need:

• Yellow raspberry - kilogram.
• Granulated sugar - a kilogram.

1. Transfer the clean berries in small portions to a bowl, sprinkle with sand. This will prevent the raspberries from crushing.
2. Leave it on for 5-6 hours, or better overnight in a cool place.
3. Put the berry in time to boil. Heat slowly over low heat.
4. After boiling, without turning off, carefully catch the berries with a slotted spoon.
5. Check the sugar in the syrup, if you did not have time to completely dissolve, stir and complete the process.
6. Leave the syrup to simmer. When it thickens well, send the raspberries back into it.
7. It remains to give the dessert a strong boil, remove unnecessary foam and distribute to the jars.
8. Jam sealed in sterile jars is allowed to be stored in the pantry for no more than a year. In the cold, the dessert will last up to 3 years.

There are never too many recipes, so keep another one - a video with a step-by-step story of making delicious raspberry jam with a whole berry. Successful blanks.

Useful properties of raspberries oblige housewives to prepare raspberry jam for the winter. You can choose a recipe for raspberry jam to your taste - without boiling, with boiling, make a blank from grated berries with sugar, or prepare a classic dessert based on the composition of the folk cold medicine you like. But how to cook raspberry jam so that the berries remain intact after boiling and filling the jars? So, we understand all the berry intricacies of making tender raspberries and choose a recipe for thick jam to our liking!

In the summer, cooking raspberry jam is on the agenda among the first tasks of most housewives. In order to brew a healing tea with raspberry jam familiar from childhood in winter, you need to try to stock up on a healthy berry harvest in the summer season, calculate the number of jars of jam needed for a family for treatment during the cold season for the whole long cold winter. Raspberry jam, a homemade treat recipe, is gaining momentum with the onset of the raspberry season and the mass one.

For cooking homemade jam, they use forest raspberries, home garden, small berries, large, red, yellow, black - it doesn't matter. But properly prepared jam should contain maximum benefits in its composition, the hostess should prepare raspberries for the winter so as to preserve as many useful properties as possible and not to digest the berries. Read: what is the berry useful for and why it is dangerous.

Useful properties of raspberry jam: what are the benefits and harms

Fresh raspberries, like raspberry jam, have a characteristic feature that distinguishes the berries of a popular plant from other berry crops. Salicylic acid in its natural form, which is part of raspberry jam, contained in aspirin tablets, paracetamol - well-known antipyretic drugs - is one of the main useful substances presented to man by nature and contained in raspberries.

What else is raspberry jam useful for? The berry has beneficial properties that are vital for the human body. The composition of raspberry jam contains vitamins A, E, PP, B2, along with a rich vitamin complex, homemade preparations are famous for their high content of copper and iron, which have a positive effect on human health. With the daily use of red berries, vitality increases, mood improves, and the body as a whole rejuvenates.

Vitamins, minerals, organic acids - this is not a complete list of the useful composition of the jam. The benefits of raspberry jam are incomparable with the possible harm caused by eating fresh berries, boiled. Raspberry jam can have a harmful effect on hypertensive and allergic people.

With extreme caution, red jam with sugar should be used by people suffering from diabetes, pregnant women, mothers while breastfeeding. Red raspberries can raise blood pressure, cause allergies in a mother or child. Read: How to prepare so that the berries are whole.

After a small lyrical digression about the benefits of raspberries and the dangers of berries, which you need to know about before you start cooking raspberry jam, or not cook, but prepare more raw (or it is also called live) jam without cooking, we proceed to choosing the right recipe.

The preparation of a tasty, healthy folk remedy that has a therapeutic effect on the human body for colds, flu, containing salicylic acid, which can fight viruses, is simple and enjoyable.

Raspberry jam with whole berries for the winter

The main task of the hostess before starting harvesting raspberries for the winter is to prevent the appearance of juice in the collected berries. Raspberries are a juicy, delicate product, the release of juice occurs quickly, and if you skip this moment, then from a dry berry, the freshly harvested crop will turn into raspberries covered with juice, which is suitable only for making homemade wine ().

So, after harvesting, we immediately process raspberries, do not leave the harvest for later. This important point should be taken into account when cooking, cooking, before freezing berries,.

A classic fragrant dessert from childhood memories - grandmother's jam with whole red raspberries, which my mother added to hot tea to warm the whole family from young to old in the winter cold or to help reduce the high temperature of a child who caught the virus. Not a single sick child will refuse to drink a cup of hot tea with raspberry jam, so as not to miss the opportunity to catch and eat whole berries.

Raspberry jam with whole berries and lemon is tasty and healthy. The combination of raspberries and lemon enhances the effect of vitamin C on the body when the first symptoms of a cold appear; a mixture of two natural vitamin preparations is an excellent prophylactic agent during a flu epidemic.

How to cook raspberry jam to keep the berries intact? Whole raspberries can be preserved in jam by quickly cooking the berries with sugar. We offer a simple recipe for raspberry jam with whole berries for the winter. Jam is universal in use, it is suitable for home treatment, for tea. Whole berries and raspberry syrup can be used to soak biscuit cakes, decorate a homemade cake.

Jam ingredients are calculated for 1 kg of raspberries

• raspberries - 1 kg;
• sugar - 1 kg;
• lemon - half.

Preparation

This cooking method is quick, raspberry jam is cooked in 3 steps, thanks to the quick cooking for a short time, the berries do not boil in syrup, they remain intact.

1. We sort out the berries bought on the market or collected at home on a personal plot from leaves, vegetable debris.
2. We put the selected raspberries in a bowl or bowl in layers, sprinkle with sugar and after a layer of sugar, pour lemon juice on it. The proportions of sugar in relation to 1 kg of raspberries can be reduced, but then the jam during cooking will remain liquid and will not thicken after cooling.
3. Cover the jam pot with a clean towel, leave it on the kitchen table for 2-4 hours until the raspberries let out the juice. You cannot stir the contents of the bowl, otherwise the integrity of the berries will be violated!
4. We put the basin on the stove. Holding the edges of the bowl with both hands, shake the dishes with light movements from side to side so that the raspberries are evenly distributed in the juice with almost dissolved sugar.
5. Bring the mixture until foam appears, do not boil. Remove from the stove, cool completely; it will take about 8 hours to cool down. The first stage of quick boiling of raspberries is convenient to do at night.
6. We pass to the second stage - again bring the jam to a boil, without letting it boil. We cool down and proceed to the final third stage of cooking, after which we pour hot jam into previously sterilized jars and twist the jars with sterilized metal lids.

We wrap the jars with a warm blanket and wait for it to cool completely, you can store raspberry jam at home.

Raw raspberry jam without cooking

Having at home a jar or two of raw jam made from fresh raspberries without cooking, which remains fresh and fragrant for a long time, will not hurt anyone. By the way, making raspberry jam without cooking is a pleasure, the recipe is easy to remember, the process of making raspberries for the winter is quick.

For 1 kg of raspberries, 1 kg of sugar is required - this is another old proven way to save raspberries for the winter, without boiling. The only negative, and for those who have a cold basement, perhaps a plus, is storage in a cool place. But for one, two or three jars of raspberries, if you try, there is always a place in the refrigerator.

Ingredients for jam for 1 kg of raspberries

• raspberries - 1kg;
• sugar - 1 kg.

Preparation

1. Raw harvesting of raspberries involves the use of dry, without damaging berries. We put it in the bowl of a stationary blender or food processor. If there is neither one nor the other kitchen assistant at home, then we use a wooden crush.
2. We combine the berry with sugar into a single whole, kneading it by hand or using household appliances. You can grind the workpiece to the desired consistency, leaving pieces of berries or making the jam completely homogeneous.
3. We pour the jam, prepared for the winter, into sterilized jars, we seal with nylon lids. Jam is stored without cooking in the refrigerator, cellar, basement.

You can use a live berry dessert anywhere: smear on fresh bread, add to tea for colds, cook homemade fruit drink.

Note!

Unusual seedless raspberry jam

To prepare seedless raspberry jam for the winter, you will need to wipe the berry mass - divide it into pulp and seeds. Seedless jam is essentially pure pure raspberry jam of uniform consistency.

With the preparation of mashed jam according to this recipe, the hostess will have to tinker and spend a little time. But the resulting delicious result - ruby ​​color and fragrant aroma (especially if the harvest is from forest raspberries) - will pay off in winter a hundredfold by the happy faces of households during tasting.

Ingredients for raspberry jam for 1 kg of berries

• raspberries - 1 kg;
• sugar - 500 grams;
• water is a glass.

Preparation

1. We sort out the berries. Transfer the clean and dry crop to a wide saucepan. Fill the berries with water and place them on the stove.
2. Bring the contents to a boil over high heat, reduce heat and cook for 5 minutes. Remove from heat and cool the raspberry mixture.
3. We arm ourselves with a large sieve and rub through a sieve to remove the seeds from the raspberries. Mix the raspberry puree mass with sugar. Leave for 1-2 hours to dissolve sugar.
4. Bring to a boil and immediately pour the jam hot into clean sterilized jars, tighten with metal lids. We place the cans under the blanket and let them cool completely.

Jam can be served hot, poured over, in its structure it resembles a sweet sauce, perfect for serving.

Black raspberry jam for the winter with whole berries Pyatiminutka

In terms of useful properties, black raspberries are equivalent to yellow raspberries. The difference from red is that black and yellow berries do not cause an allergic reaction in humans. The most popular varieties over the past few years among gardeners and summer residents are the varieties of black raspberries Cumberland and Tayberry. Cumberland jam turns out to be a rich black color, the berry has an enhanced aroma and a sweeter taste than its red sister.

Black raspberries are similar in appearance to , therefore, Cumberland is often called ezhemalina, blackberry. In terms of the beneficial composition, Cumberland can compete with the antioxidants contained in the fruits and beta-sitosterol, which allows the use of berries for medicinal purposes. Compared to red berries, black berries lower blood pressure, cleanse blood vessels, have a strengthening effect on the entire body, and prevent the growth of cancer cells.

If it is possible to cook black raspberry jam for the winter, cook it from any variety with whole berries. The recipe for black raspberry jam Pyatiminutka differs from the previous recipes in the technology of preparation, the dessert of an unusual color, prepared for the winter, turns out to be thick, tasty and retains vitamins after 5 minutes of boiling.

Ingredients for jam for 1 kg of black raspberries

• black raspberries - 1 kg;
• sugar - 1 kg.

Preparation

1. We clean the berries from the leaves, sort them so that they do not get wrinkled. We put them in a metal or copper dish, pouring sugar, glasses with half of the total, and leave it overnight to let the juice out.
2. Pour the juice released from raspberries with dissolved sugar into a separate saucepan. Add the remaining sugar and put the juice on the stove. We boil the raspberry syrup for 20-25 minutes.
3. Let it cool, and you can put black raspberries in it. Cook the jam 5 minutes after boiling. We remove the five minutes and cool it again, but for a long time - 5-7 hours. The second time we bring the mass to a boil and immediately put the jam in jars, roll up the lids.

We turn the jars of jam upside down, wrap them in a warm blanket. We remove stocks for the winter after cooling down in a kitchen cabinet for storage.

7 helpful tips on how to make raspberry jam at home for the winter

1. Regardless of what kind of berry is taken for harvesting for the winter, I want to preserve its natural natural color. How to keep raspberry color when cooking jam? To preserve the bright red color, add lemon, lemon juice, citric acid at the end of cooking or during the infusion of the sprinkled berries. The color will remain, and the jam will cook quickly, if you do not cook more than 1.5-2 kg of raspberries at a time.
2. You do not need to wash raspberries collected in the garden or with your own hands in the forest. Raspberries brought from the market should be washed. The berries are washed in small batches, rinsed with cold water and dried on a towel.
3. Raspberry bug larvae are removed with salt water. In 1 liter of water, dilute 1 tablespoon of salt. Berries are poured into the water. The larvae that floated to the surface are removed, the raspberries are washed and dried.
4. Often in recipes for winter preparations, raspberries are combined with other berries. A delicious combination will turn out if you cook raspberry jam with currants either.
5. Delicious and healthy raspberry jam from wild berries. Fragrant, fragrant with the aromas of the forest, harvesting for future use will remind you of the hot summer all winter long, for the sake of such a delicacy you can not be too lazy and go to the forest.
6. The combination of raspberries with herbs has been known for a long time, the most successful flavoring compositions: with mint, lemon balm.
7. The readiness of raspberry jam is determined simply: you need to drop the syrup onto a plate previously placed in the freezer, remove the plate along with the syrup in the freezer for 5 minutes, then take it out and swipe it with your finger. If the syrup does not run, then the jam is ready.

Jam is cooked in various ways from frozen raspberries and fresh berries, if you follow the recipe instructions, the preparation in a cool dark place will be stored for a long time, and not a single jar of jam will sour or become moldy.

In what dishes to cook raspberry jam at home, there are many opinions. But the most correct dishes are those with an enamel coating or stainless steel. Raspberries do not oxidize in such dishes. Raspberry jam prepared for the winter is better stored, the taste remains excellent, the color is beautiful - raspberry.