Raspberry jam  - a traditional treat for our country. If we talk about the benefits, then raspberry jam deservedly bears the status of the most wholesome. We all know about this from childhood. Any housewife seeks to make the largest possible supply of this healing treat for the winter. Everyone knows that raspberry jam not only helps with colds, but is also considered an excellent prophylactic.

The composition of raspberry jam includes natural salicylic acid, which is the basis of most antipyretic and anti-inflammatory drugs. If you use raspberry jam instead of the same aspirin, you can avoid stomach ulcers and gastritis.

Vitamins PP, A, E, B2 stimulate vitality, increase skin elasticity and provide a healthy complexion. Thus, jam helps a person to prolong his youth.

Iron, which is also in abundance in the composition of this jam, has a positive effect on the blood formation process.

Raspberry jam contains a large amount of copper. As you know, it is copper that is found in most antidepressants. For this reason, those who suffer from depression and are in stressful situations, it is highly recommended to include in their diet a tasty medicine - raspberry jam. By the way, copper gives the hair a rich color. And this is another great reason to increase vitality.

To prepare this delicacy, you should choose berries that are ripe, but not overripe. The most suitable berries are medium-sized and dark in color. From such a very tasty and beautiful jam is obtained.

Raspberry Jam - Tableware

Our grandmothers used to make jam in large copper basins. But today we know that copper utensils are not very suitable for this purpose. It's not even that copper oxides can get into jam. Raspberries are a sweet berry, and oxides are formed during the cooking of sour ones. Just the minimum amount of copper ions provides the decay of ascorbic acid. And this means that there will be no vitamins in such a jam.

If, in addition to the copper basin, no other suitable dishes are found, you need to carefully check its surface for the presence of copper oxide. It should be etched by rubbing this place with an abrasive. Sand, for example. It is necessary to wash the basin thoroughly with soap and hot water, then dry it thoroughly. Now you can cook the jam.

However, this is a compromise option that does not completely solve the problem. An aluminum basin is also not suitable for jam, since the increased acidity of the jam destructively affects the oxide film on the surface of aluminum. Jam with aluminum is not good. You can solve the problem by applying enameled dishes. However, when using it, care must be taken so that enamel chips do not form.

It is better to stock up with a good stainless steel basin - this is the perfect dish for cooking raspberry jam. While the jam has not yet been cooked, it's time to make jars and lids. Thoroughly washed cans should be put in the microwave for several minutes. And you can use other sterilization methods. Lids are best simply boiled.

So, now perfectly prepared jars, covered with sterilized lids, wait until raspberry jam reaches the desired condition.

Raspberry Jam - Berry Preparation

Fresh raspberries must be sorted out. Unripe and overripe berries, as well as sepals with peduncle should be removed. Put the selected berries in a colander and slowly immerse in water. Under running water, raspberries can not be washed, because it is a very delicate berry, and it can lose its shape. After removing the berries from the water, you need to wait until the water completely drains. After that, carefully transfer the raspberries into the prepared basin.

Note that raspberries can be infected with small white worms. These are the raspberry beetle larvae. Such berries should be pre-treated with saline. To do this, take 10 grams of salt per liter of water. The berries are placed in this solution for about ten minutes. Larvae should float to the surface. They must be removed with a slotted spoon or spoon. Rinse the treated raspberries twice with clean water.

Raspberry Jam - Recipe 1

For raspberries, as well as for strawberries, there is also a recipe called “five minutes”. The beauty of this jam is that a small heat treatment of berries allows you to better save salicylic and folic acid, potassium, copper, iron and vitamins B and C.
So, the proportion required by the prescription: 1 kg of raspberry should fall on 1 kg of sugar. Sprinkled with sugar raspberries leave for 4-5 hours. All juice formed during this time is drained and boiled for 10 minutes. It turns out syrup. Berries should be poured into it, then over low heat bring the jam to a boil and boil for exactly 5 minutes. This jam will retain its beneficial properties for a year.

Raspberry Jam - Recipe 2

The cooking process itself does not take much time and when making jam according to this recipe. 1.5 kilograms of raspberries should be used per kilogram of raspberries. Put the berries in the container in which they will cook, cover them with sugar and leave them in the refrigerator for 10 hours. After that, bring the jam to a boil and boil for 15 minutes. The jam is ready.

Raspberry Jam - Recipe 3

When cooking this jam, the berries will not retain their shape, but it will be simple and delicious. A kilogram of raspberries should be filled with 200 ml of water. Then boil for 3 minutes. Rub the cooled mass through a sieve, add 400 grams of sugar and boil again. Almost everything. Although, when the jam is already laid out in banks, it will need to be sterilized for 15 minutes. And only after that roll up.

Raspberry Jam - Recipe 4

And in Bulgaria, raspberry jam is cooked a little differently. Two kilograms of sugar should be poured into a prepared bowl. Then add a kilogram of raspberries and pour 4 cups of water. Next, cook the jam until fully cooked in one go. We choose a weak fire for cooking. But still, jam should be periodically removed from the fire and carefully mixed in circular movements. When cooking is about to end, you can add 2 teaspoons of citric acid. All.

The readiness of raspberry jam is checked by dropping a drop on a saucer: if the syrup has not spread, the jam is ready.
  The jam will be fragrant and cooked quickly if you do not cook more than 2 kilograms of raspberries at a time.

An additional aroma of jam will give the juice of red currant if you replace it with water. By the way, this type of jam will never be candied. This jam will be thicker, but not cloying.

The level of jam in the jars should be 5 millimeters below the neck.

In ancient times, the process of preparing ordinary jam was accompanied by a number of rituals. Each jam was even customary to cook on strictly defined days. Today raspberry jam is prepared easier and faster, but still enjoys success. Every modern housewife in the arsenal always has a jar or two of this wonderful healing jam, fragrant, tasty and indispensable for colds. Previously, homemade raspberry jam was prepared without sugar, in honey or molasses. There is nothing surprising in this, because sugar in Russia appeared much later. Dozens of recipes for making this amazing jam have survived to this day, and new ones invented today have also added to them. This complicates the task somewhat, because I really want to try to make homemade raspberry jam in different ways. Well, there would be a raspberry berry, and we have prepared all kinds of recipes for you: both to taste and to your liking.

To make homemade raspberry jam, take the berries are not quite ripe, but at the same time large, bright and quite fragrant. To get rid of the so-called raspberry bug, which is often found in raspberry berries, dip the freshly picked berries for 10-15 minutes in brine (1 tsp salt per 1 cup. Water), then rinse them with clean cold water and dry.

Old Raspberry Jam Recipe

Ingredients:
  5 kg of berries
  ½ stack. water.

Cooking:
  Place raspberry berries in an enameled pan, put on a slow fire, placing a baking tray or baking sheet under it so that the heat is evenly distributed, and boil the berry 2-3 times. After that, put the pan in the oven and boil its contents so that the berry is reduced in volume by 8 times. Arrange the prepared jam in sterilized jars, close with nylon covers and store in the refrigerator.

Grandma's Raspberry Jam

Ingredients:
  1 kg raspberries
  2 kg of sugar
  1 liter of water
  2 tsp salt
  2 tsp citric acid.

Cooking:
  Dilute sugar in 1 liter of water and boil the syrup. Pour raspberries into syrup and leave for 1 hour. When time is up, put raspberries on the stove and cook until the jam reaches the desired density. 3 minutes before turning off, add citric acid. Put the jam in prepared jars and cork.

Homemade Raspberry Jam

Ingredients:
  800 g of forest raspberries,
  1.2 kg of sugar.

Cooking:
Collect large, not too ripe raspberries (it is advisable to collect raspberries in dry, good weather) and put it on a dish. Pour the berries with a quarter of the sugar and place the dish with the berries in a cold place overnight. The next day, prepare syrup from 1 cup of water and the remaining sugar, cool it and pour berries on it for 3 hours. Then cook until cooked, let it cool, take the berries with a teaspoon, transfer them to a jar, strain the syrup and fill them with berries.

Raspberry jam "Delicate treat"

Ingredients:
  1 kg raspberries
  1.5 kg of sugar.

Cooking:
  Pour the prepared berries into a basin, cover with sugar and leave for several hours to give juice. Then put the bowl on the fire, cook until it boils, stirring occasionally. With a wooden spoon, remove the foam that appears on the surface of the jam. Boil the boiled jam for another 5 minutes, cool it a little and roll it into sterilized jars.

Raspberry Berry Berry Jam

Ingredients:
  1 kg of raspberries,
  1.5 kg of sugar.

Cooking:
  Sprinkled raspberries with sugar and put overnight in a cool place. The next day, carefully drain the raspberry juice and bring it to a boil. Then pour raspberries on the cooked syrup and set on fire. Cook for 20 minutes over low heat, do not forget to remove the foam. Do not interfere with the jam, but shake it in a circular motion to keep the berries intact. At the end of cooking, add lemon juice. Cool the prepared jam in a basin with cold water, then transfer to sterilized jars, cover with lids and store in a cool place.

Seedless raspberry jam

Ingredients:
  1 kg raspberries, rubbed through a sieve,
  900 g of sugar.

Cooking:   Heat rasped raspberries over a fire, and then pass through a fine sieve. Weigh the resulting pulp and, based on weight, add sugar. Bring the raspberry pulp with sugar to a boil, remove the froth and cook until cooked, stirring occasionally. To check if jam is ready, drop a drop of jam on a cold plate. If the drop froze, but did not spread, then the jam is ready. Place the jam in sterilized jars, close and place the lids down until completely cooled.

Oven Raspberry Jam

Ingredients:
  500 g raspberries
  500 g of sugar.

Cooking:
Put sugar and raspberry separately in two fireproof bowls. Put in the oven, preheated to 175ºС, for 20-30 minutes. Then remove from the oven, combine raspberries and sugar in a large bowl, which during the heat treatment turned into caramel-colored syrup, and gently mix with a wooden spoon. Put the jam in dry, clean jars, allow to cool and put in the refrigerator.

Puff raspberry jam

Ingredients:
  raspberries and sugar in equal volumes.

Cooking:
  Pour the prepared raspberries and sugar into a bowl or jam pan in layers: 1 cup raspberries - 1 cup sugar, and let the raspberries pour juice for a few hours and soak the sugar. Then put the bowl on a small fire for 30-40 minutes (it depends on the volume of berries and sugar). When the raspberry juice overflows all the sugar, turn on the heat and bring to a boil, stirring with a wooden spoon. Pour the finished jam hot over sterilized jars.

Raspberry Ten Minute

Ingredients:
  1 kg raspberries
  500 g of sugar.

Cooking:
  Sprinkled raspberries with sugar and leave in a bowl for cooking overnight. In the morning, stirring gently, heat until sugar is dissolved. After boiling, simmer for 10 minutes, then pour into clean, prepared cans and roll up. Jam is stored at room temperature.

Raspberry jam with alcohol

Ingredients:
  1 kg raspberries
  1 kg of sugar
  ¼ stack. alcohol.

Cooking:
  Sprinkle the prepared raspberries with 500 g of sugar and sprinkle with alcohol. Place a bowl of raspberries for 6 hours in a cool place. Then add the remaining sugar, shake the mass, put on a slow fire and cook until cooked. Then pack the finished jam in sterilized jars and roll up.

Raspberry jam with cognac

Ingredients:
  1 kg raspberries
  800 g sugar
  50 g cognac
  1 tbsp gelatin.

Cooking:
  Sort the berries, but do not wash them, sprinkle with sugar, beat with a mixer (or blender), then pour in cognac and beat again. Soak the gelatin in warm water until it swells. Put the raspberry mass in a pan and place it in a water bath. Then bring to a boil, boil for 5 minutes, remove the foam, introduce gelatin, mix and cook for another 2 minutes. Arrange the prepared jam in sterilized jars, seal, let cool and put in a cool place.

Raspberry jam with lemon

Ingredients:
  2 kg raspberries
  2.5 kg of sugar
  ¼ lemon.

Cooking:
Fold the berries in an enameled container, cover with sugar and leave overnight in a cool place (you can refrigerate). After 6-7 hours, when the raspberries let in enough juice, put the container on a strong fire, bring to a boil, and then reduce the heat to a minimum, remove the foam that has appeared. Then cook the jam for 30 minutes, stirring from time to time with a wooden spatula. 5 minutes before the end of cooking, add the juice of a quarter of lemon to the jam. Cool the prepared jam and place it in sterilized jars, cover with lids and store in a cool place.

Bulgarian raspberry jam

Ingredients:
  1 kg raspberries
  2 kg of sugar
  4 stack water,
  2 tsp citric acid.

Cooking:
  Pour sugar into a bowl for cooking jam, pour in water and lay out the prepared berries. Cook over low heat until cooked in one step. To prevent berries from burning, occasionally remove the bowl from the heat and stir the contents in a circular motion. Add citric acid before cooking.

Raspberry jam on red currant juice

Ingredients:
  1 kg raspberries
  500-600 g of sugar.
  For syrup:
  100 g of red currant juice,
  600 g of sugar.

Cooking:
  Sort the raspberries, pour hot syrup made from redcurrant juice and sugar, bring to a boil and remove from heat. Cook jam in 2-3 receptions, each time adding the remaining sugar according to the norm (1-1.2 kg per 1 kg of raspberries). Arrange chilled jam in jars, cover with moist parchment paper and tie with twine.

Raspberry jam with blackcurrant juice

Ingredients:
  500 g raspberries
  500 g of black currant
  1.25 kg of sugar.

Cooking:
  Rub raspberries with a little sugar. Squeeze the juice from the black currant and add it to the bowl with raspberries. Heat the resulting mass over low heat and add the sugar while stirring. When it dissolves, put the jam in dry sterilized jars and immediately seal with tin lids.

Yellow raspberry jam

Ingredients:
  1 kg of berries
  1-1.5 kg of sugar.

Cooking:
Little secret: in this jam you need to collect not only ripened berries, but also half-ripe, and in a small amount - unripe. It is they who will give our jam a gelling effect. This jam is brewed in two stages. Pour sugar into the berries ⅔ the norm of sugar and leave for 2 hours to raspberry juice. If there is no desire and time to wait 2 hours, put a bowl of raspberries on a small fire, add 2 tbsp. water for better dissolution of sugar and slowly bring the mass to a boil, stirring and removing the resulting foam. After boiling, cook the jam for 5-7 minutes, remove from the stove and leave to cool completely. In the morning, put the berries on a small fire again and, slowly, bring the jam to a boil. Then fill in the remaining sugar, stirring constantly until it is completely dissolved, cook again for 5-7 minutes, and the jam is ready! Pour it into sterilized jars, but do not close the lids immediately, and let cool slightly (about 1 hour), so that a frozen film forms on the surface of the jam. And only after that close the jam with sterile lids.

Homemade Raspberry Jam with Rhubarb

Ingredients:
  350 g raspberries
  750 g sugar
  1.5 kg of peeled and chopped rhubarb.

Cooking:
  Mix sugar and rhubarb in a bowl and leave overnight (during which time the rhubarb will let the juice). Pour juice into a saucepan through a sieve, boil over low heat for 2 minutes, then add rhubarb and raspberries. Boil, mix again and let it boil for 5 minutes to thicken the jam. Fill sterile jars with prepared jam and roll up.

Homemade raspberry jam without sugar
  Sort the berries, gently rinse with water, dry, lay in sterilized jars and cover with lids. Then put the jars of raspberries in a large container of water, bring to a boil and boil the jars for 10 minutes. Then remove the cans, tightly seal the lids and cool under the covers.

Useful raspberry jam (without cooking)

Ingredients:
  2 cans of raspberries,
  2 cans of sugar.

Cooking:
  Rub the raspberries with sugar in an enamel pan. Sterilize 0.5 l jars over steam, let them cool, and then transfer raspberries, grated with sugar, into them. Boil the plastic lids for 30 seconds and immediately put them on the jars. Store the jam in the refrigerator.

Raw raspberry jam

Ingredients:
  500 g raspberries
  600 g sugar
  6 tbsp vodka
  aspirin - for powder.

Cooking:
Sprinkle raspberries lightly with vodka to remove any bugs from the berries. Then beat with a mixer the berries with sugar for 10 minutes, gradually adding 6 tbsp. vodka. Transfer the finished jam into sterilized jars, preferably with screw caps, crush the aspirin tablet and sprinkle the jam in the jar lightly with this powder to prevent the fermentation process. Put a parchment sheet under the lid, twist the jar and store in the cold.

Tasty jam and wonderful raspberry mood for the whole winter!

Larisa Shuftaykina

The expression "not life, but raspberries" implies something joyful, extremely pleasant. That is, pleasant - this is the raspberry berry. Many fairy tales and beliefs are composed about her, and always she personifies only positive. They endowed raspberries with spiritual strength, believing that this magical berry helps to establish community between people, good relationships and goodwill. The tradition of treating guests with tea with raspberry jam may have come from this belief.
  The berry is truly a rare taste and aroma, and everyone has heard about the healing properties of raspberries. Yes, they heard that in every family, housewives harvest all kinds of raspberries for the winter to have a reliable cure for colds.
  You can make raspberries in any way. Previously, they mostly cooked jam, but today it is possible to keep raspberries in absolutely natural form by freezing it.

  Natural fresh frozen raspberries

1. We select whole and dry berries for freezing.
  2. We lay out on a tray or on a cutting board in one row one by one.
  3. Put the board in the freezer and wait for the berries to freeze and become hard.
  4. We collect the frozen berries in a container, close it and store it in the freezer.

Natural raspberries frozen on honey

1. We put the whole dried raspberries in a container.
  2. Take liquid transparent honey and pour raspberries.
  3. The container is placed in the freezer.
  You can freeze raspberries in special bags, perhaps so you better place it in the freezer.

Dried raspberries

If you have raspberry in your country house, then try to prepare it in dried form. The berries for this must be selected dense, slightly greenish. When it comes to full ripeness and pours juice, it can no longer be dried.
  1. Raspberries are dried in an electric dryer or in an ordinary oven.
  2. First, set the temperature to 45-50 ° C and hold raspberries for 2-4 hours.
  3. Then, when the berries are thoroughly dried, raise the temperature to 60 ° C and control the drying process.
4. Put the dried berries in a box or a jar and close hermetically.
  Dried raspberries have a lot of good qualities. In winter, it will become your natural help.

Raspberries, mashed with sugar

Ingredients:
  - 750 g raspberries
  - 150 ml of water
  - 250 g sugar
  1. Filled raspberries in a saucepan, fill with water and warm.
  2. Very slowly bring to a boil, after which we cook for 3-4 minutes.
  3. After removing the pan from the fire, take a sieve and wipe the raspberries hot.
  4. After receiving the mashed potatoes, put it back in the pan, add sugar there and warm again.
  5. We wait until the sugar melts, gradually heating the mixture to the boiling point, but it is not necessary to boil it anymore.
  6. We pack sweet raspberry puree in jars. We sterilize them:
  - 15 minutes for ½-liter cans;
  - 20 minutes for liter.
  Rubbing raspberries with sugar is quick and easy, but in winter such a supply plays an important role in vitamin reserves. Do not be lazy.

Raspberry puree puree

1. We take fresh, ripe raspberries and immediately wipe through a sieve.
  2. Puree the mashed potatoes in a saucepan, warm.
  3. After boiling, cook the puree for only 1 minute and immediately pour into banks.
  4. Roll up the banks, turn them over and, wrapping them up, leave to cool.
  Raspberry puree, in fact, is a semi-finished product for the winter. From it in the winter you can cook raspberry jelly, jelly, marmalade.

Natural raspberry juice

Ingredients:
  - 1 kg of ripe raspberries
  - water 150-200 ml
  1. Having sorted the berries, knead them with a wooden pestle.
  2. Pour water into a saucepan, heat to 60 ° C and load mashed raspberries.
  3. After removing the heat, cover the pan and infuse the raspberries for 15 minutes.
  4. Passing the juice through cheesecloth, squeeze it, and then filter.
  5. Boil the juice and pour into a glass container. Roll up or cork.
  Harvesting raspberry juice for the winter is simply a holy thing! This is a vitamin bomb and a huge joy for children and adults.

Raspberries in their own juice

Ingredients:
  - 1 kg of sugar
  - 1 kg raspberries
  1. Put raspberries in a saucepan, fill with sugar.
  2. We pack the melted juicy substance into jars and send it for sterilization (the time is described above).
  3. We store rolled cans in the cold.

Raspberries in natural redcurrant juice

Ingredients:
  - 1 kg raspberries
  - ½ liter red currant juice
  1. Prepare redcurrant juice. To do this, blanch the berries for 1 minute, then squeeze the juice out of them. It doesn’t matter if it is a juicer, sieve or gauze.
  2. We put the raspberries sorted into a pan and pour in the juice.
  3. We warm raspberries in juice, after boiling, cook for 5 minutes.
  4. We lay out the brew on the banks, placing the juice and berries evenly, and roll up.
Such a "duo" vitamin preparation "raspberries and currants" give even more joy in the winter.

Raspberry syrup

Ingredients:
  - 1 kg raspberries
  - 1 tbsp of water
  - 1 kg of sugar
  1. Boil the syrup in the first edition - water with sugar.
  2. Load whole berries into it and heat until boiling, then remove from heat and wait until the mixture cools down.
  3. Take a sieve and strain the syrup into the pan.
  4. After the syrup boils for 5 minutes, pour it into a sterilized dish and roll it up.
  Now you know how to make delicious raspberry syrup.

Raspberry compote

Ingredients:
  - 1 kg of raspberry berries
  For syrup:
  - 3 l of water
  - 1 kg of sugar
  1. Prepare raspberries for processing.
  2. Cook the syrup, load the berries while it is boiling, and we will continue to warm.
  3. Gently mix raspberries in syrup and wait for the boil to begin.
  4. Pour the boiling compote into banks, wait until it cools, and roll up.
  Raspberry compote for the winter is easily and simply prepared. Now preparations can wait for winter and please all family members.

Raspberry jam "Five minutes" recipe step by step

Ingredients:
  - 5 kg raspberries
  - 31 / 2-4 kg of sugar
  1. We sort through raspberries, remove the tails. In this case, it can be washed gently and then dried, carefully laid out on a towel.
  2. When the raspberries dry, move it to the pan, pouring sugar, and we will not touch for 6-8 hours.
  3. We heat the pan with raspberries and sugar until it boils and cook for 5 minutes.
  4. Packed jam and boil in a boiling state. We put the tanks on the lids, wrap them up and leave to cool.

"Grandmother's jam" from raspberries for the winter

Ingredients:
  - 1 kg raspberries
  - 2 kg of sugar
  - 2 tsp citric acid
  - 4 tbsp of water
  1. Put raspberries in a saucepan, pour water and pour sugar.
  2. We warm it until it boils, cook slowly, periodically removing the foam. Stir in the jam to prevent sticking.
  3. When we consider that the jam is ready, we will dilute citric acid in it.

Raspberry jam with lemons, recipe step by step

Ingredients:
  - 5 kg raspberries
  - 2 lemons larger
  - 71/2 kg of sugar
  1. We sort the raspberries and wash them, then dry them.
  2. Wash lemons too and wipe dry, then cut into thinner circles. Along the way, remove the seeds, and cut the circles in half.
  3. Lemon wedges mixed with raspberries, pour sugar in a saucepan and leave for 6-8 hours.
  4. We heat the pan, wait until it boils, and slowly cook for 40 minutes. Stir throughout the cooking and periodically remove the foam.
  5. We remove the heat. When it has completely cooled, warm again, this time cook until tender.
  6. After cooling the jam, pack it and close the banks with nylon caps.
This preparation of raspberry jam with lemon is an unusual recipe, but the preparation is quite simple. Do you agree?

Cherry jam with raspberries for the winter

Ingredients:
  - 1 kg of cherries
  - 1 kg raspberries
  For syrup:
  - 2 kg of sugar
  - 2 tbsp of water
  1. First, prepare the cherry - sorting, washing, extracting the seeds.
  2. Cook the syrup, dip the cherries into it.
  3. We wait until it boils, and stop heating.
  4. The previous paragraph is repeated 5 times, with an interval of ½ hour.
  5. When we cook the cherry for the last time, add raspberries. After boiling, boil for 5 minutes.
  6. Pour hot jam into the jars and roll it right there.
  Raspberries and cherries successfully woven together in such a jam for the winter and complement the variety of tastes of a friend.

Raspberry jam with melon, unusual preparation for the winter

Ingredients:
  - 300 g raspberries
  - 800 g sugar
  - 1 kg of melon pulp
  - 1 tbsp of water
  - 1 lemon
  1. Remove the zest from the lemon, then squeeze the juice out of it, pour the zest, sprinkle with sugar (a little) and let it soak for 1 hour. We get "lemon sugar."
  2. Peel the melon, cut the melon flesh smaller.
  3. Cook the syrup by combining sugar with water and "lemon sugar" in a saucepan.
  4. In the boiling syrup, first load the melon slices, and then the raspberries.
  5. Cook the jam until thickened, remove the foam, pour into banks.
  Who would have thought raspberry and melon jam. But it turns out even very tasty! Try it, you won’t regret it.

Pear and raspberry mousse

Ingredients:
  - 300 g raspberries
  - 1 kg of pear pulp without seeds, but with skin
  - ½ tbsp sugar
  - cardamom
  - lemon juice (a few drops)
  1. My pears, remove the core. Cut the pulp with the skin into fairly large cubes.
  2. We sort the raspberries, wash and dry each berry.
  3. Put the pear and raspberries in the pan, add sugar and mix.
  4. We put the pan to heat, after boiling, cook for 1 hour, stirring occasionally.
  5. After removing the brew from the fire, add lemon juice and cardamom.
  6. Using a blender, we get the mousse, chopping and whipping the mass. We spread the mousse in banks and sterilize from 10 minutes.
  7. Store the mousse in the dark and cold.

Raspberry jam

Ingredients:
  - 1 kg raspberries
  - 2 tbsp gelatin
  - 1.4 kg of sugar
  - 1 tsp citric acid
  - 11/2 tablespoons of water
  1. After sorting through raspberries, we wash the berries in water. Soak gelatin so that it has time to dissolve.
  2. Berries, sprinkled with sugar, put in a basin and fill with water, as indicated in the recipe.
  3. Slowly heat until the contents begin to boil.
  4. Cook for 15 minutes, increase the heat to medium and so, boiling, bring the jam to readiness.
  5. Add citric acid and diluted gelatin.
  6. Pack the jam on the banks and roll up.

Cooking raspberry confiture for the winter, recipe

Ingredients:
  - 1 kg of raspberries,
  - 1 lemon
  - 1 kg of sugar
  - 1 bag "Zhelfiks"
  1. After sorting through raspberries, we wash the berries in water. We discuss.
  2. Remove the zest from the lemon and collect the squeezed juice separately.
  3. Put the raspberries in a saucepan, sprinkle with zest and sugar, pour the juice squeezed from the lemon, and mix.
  4. Put the pan on a small fire, gradually bring the mixture to a boil.
  5. Pour "Zhelfiks" and cook, stirring, 1 minute.
  6. We pack in banks. After screwing the lids on, we turn the cans over for 10 minutes, then put them on the bottom again - let them freeze.
  Delicate raspberry confiture will add sophistication to your winter stocks.

Raspberry jelly, winter harvest

Ingredients:
  - raspberries, about 2 kg
  - sugar - 11/2 kg per 1 liter of raspberry juice
  1. After sorting through raspberries, we wash the berries in water. Let’s dry by piece by piece on a towel.
  2. Take a glass or enameled basin and mash berries in it.
  3. Then squeeze the juice through cheesecloth. We use push-ups in other dishes.
  4. Add sugar to the juice and mix well - it must be dissolved.
  5. Leave the juice with sugar to infuse for 10 hours.
  6. Having distributed jelly on banks, we will put them in the refrigerator.

Raspberry marmalade

Ingredients:
  - 1 kg raspberries
  - ½ kg of sugar
  1. Having sorted raspberries, we wash it in water, rinse with boiled cold water.
  2. Dry the berries, then wipe them through a sieve, quite frequent. We get raspberry puree.
  3. Boil mashed potatoes with sugar over high heat, stirring occasionally.
  4. When the mass thickens, put it in jars, cool it a bit and seal it.

Raspberry jam with apples

Ingredients:
  - 1 kg applesauce
  - 1 kg of raspberries
  - 800 g sugar
  - 600 ml of water
  1. First, prepare applesauce - mashed them in boiling water and wipe through a sieve. After that, measure out 1 kg, as prescribed by the recipe.
  2. Raspberries, in turn, are grated in mashed potatoes and mixed with applesauce, placed in a wide saucepan and set to boil.
  3. After the mashed potatoes have boiled for 15-20 minutes, we will add sugar and we will respect until tender.
  4. Ready jam packaged in jars and roll up.

Raspberry pastille, tasty and unusually harvested for the winter

Ingredients:
  - 1 kg raspberries
  - ¼ kg of sugar
  - 100 g of powdered sugar
  - vegetable oil for lubrication
  1. Raspberries, sorting and rinsing with cold water, put in a preheated oven. Choose a wide dish, keep in the oven for 50 minutes
  2. Remove the hot berries with a wooden spatula and immediately wipe through a sieve - get the mashed potatoes and put it in a pan.
  3. Pour sugar in mashed potatoes, boil mashed potatoes to half the original volume.
  4. We cover the pastille mold with parchment, grease it with oil, pour out thick, hot mashed potatoes.
5. Put the mold in the oven, dry the pastille at 70 ° C. You can dry it in the sun, if possible.
  6. Cut the finished pastille into pieces, roll in icing sugar.
  7. If you spread the pastille on a sterile jar and cover it with parchment, you can leave it in the winter.

Raspberry vinegar

If you have not encountered raspberry vinegar before, then you will be surprised by its bright taste and exceptionally pleasant smell.
  Ingredients:
  - ¼ kg vinegar, white wine
  - 200 g raspberries
  1. Having sorted raspberries, we wash it in water, rinse with boiled cold water. Dry the berries and put them in a glass jar equipped with a sealed lid.
  2. Pour vinegar into the jar of raspberries, close the lid tightly.
  3. We stand the jar for 2 weeks in cool and dark.
  4. Then, opening the jar, remove the berries, filtering and filtering the liquid. This is raspberry vinegar. It must be stored in a sealed container in the refrigerator. It must be used within 1 year.

Raspberry Liqueur Recipe

Ingredients:
  - ½ kg raspberries
  - 1 liter of vodka
  For syrup:
  - ½ kg of sugar
  - ¼ l of water
  1. Take a large bottle, pour raspberries into it and pour vodka. Put a cotton swab on the neck of the bottle.
  2. Keep the bottle cool for 3-4 weeks. You can lower it to the basement.
  3. When the set time has passed, boil the syrup. Cool it and pour into the bottle, diluting the contents.
  4. Stir, separate raspberries, filter - we get liquor.
  5. Pour liquor into bottles and cork. The longer it stands, the tastier it will become.

Raspberry Fortified Wine

Ingredients:
  - 21/2 kg raspberries
  For syrup:
  - 21/2 l of water
  - 700 g sugar
  1. Do not wash raspberries, squeeze juice from berries.
  2. Cook the syrup and cool it, sugar must dissolve completely.
  3. Pour raspberry juice and cold syrup into the bottle, mix.
  4. Leave the mixture to roam in the bottle, the temperature should be at 25 ° C or higher.
  5. When the wine is fermented, it must be filtered, poured into a bottle and corked. It is stored in the refrigerator.

Delicious raspberry wine at home, a proven video recipe

In ancient times, the process of preparing ordinary jam was accompanied by a number of rituals. Each jam was even customary to cook on strictly defined days.

Today raspberry jam is prepared easier and faster, but still enjoys success.
  Every modern housewife in the arsenal always has a jar or two of this wonderful healing jam, fragrant, tasty and indispensable for colds.

Previously, homemade raspberry jam was prepared without sugar, in honey or molasses. There is nothing surprising in this, because sugar in Russia appeared much later. Dozens of recipes for making this amazing jam have survived to this day, and new ones invented today have also added to them. This complicates the task somewhat, because I really want to try to make homemade raspberry jam in different ways.

Raspberry jam is a traditional treat for our country. If we talk about the benefits, then raspberry jam deservedly bears the status of one of the most useful. We all know about this from childhood. Any housewife seeks to make the largest possible supply of this healing treat for the winter. Everyone knows that raspberry jam not only helps with colds, but is also considered an excellent prophylactic.

The composition of raspberry jam includes natural salicylic acid, which is the basis of most antipyretic and anti-inflammatory drugs. If you use raspberry jam instead of the same aspirin, you can avoid stomach ulcers and gastritis.

Vitamins PP, A, E, B2 stimulate vitality, increase skin elasticity and provide a healthy complexion. Thus, jam helps a person to prolong his youth.
  Iron, which is also in abundance in the composition of this jam, has a positive effect on the process of hematopoiesis.

Raspberry jam contains a large amount of copper. As you know, it is copper that is found in most antidepressants. For this reason, those who suffer from depression and are in stressful situations, it is highly recommended to include in their diet a tasty medicine - raspberry jam. By the way, copper gives the hair a rich color. And this is another great reason to increase vitality.

To make raspberry jam, you should choose berries that are ripe, but not overripe. The most suitable berries are medium-sized and dark in color. From these, a very tasty and beautiful jam is obtained.

Cookware

Our grandmothers used to make jam in large copper basins. But today we know that copper utensils are not very suitable for this purpose. It's not even that copper oxides can get into jam. Raspberries are a sweet berry, and oxides are formed during the cooking of sour ones. Just the minimum amount of copper ions provides the decay of ascorbic acid. And this means that there will be no vitamins in such a jam.

If, in addition to the copper basin, no other suitable dishes are found, you need to carefully check its surface for the presence of copper oxide. It should be etched by rubbing this place with an abrasive. Sand, for example. It is necessary to wash the basin thoroughly with soap and hot water, then dry it thoroughly. Now you can cook the jam.
  However, this is a compromise option that does not completely solve the problem. An aluminum basin is also not suitable for jam, since the increased acidity of the jam destructively affects the oxide film on the surface of aluminum. Jam with aluminum is not good. You can solve the problem by applying enameled dishes. However, when using it, care must be taken so that enamel chips do not form.

  It is better to stock up with a good stainless steel basin - this is the perfect dish for cooking raspberry jam. While the jam has not yet been cooked, it's time to make jars and lids. Thoroughly washed cans should be put in the microwave for several minutes. And you can use other sterilization methods. The lids are best simply boiled.
  So, now perfectly prepared jars, covered with sterilized lids, wait until raspberry jam reaches the desired condition.

AS CORRECTLY CHOOSE COOKWARE FOR BREWING JAM  HERE:

Berry preparation

Fresh raspberries must be sorted out. Unripe and overripe berries, as well as sepals with peduncle should be removed. Put the selected berries in a colander and slowly immerse in water. Under running water, raspberries can not be washed, because it is a very delicate berry, and it can lose its shape. After removing the berries from the water, you need to wait until the water completely drains. After that, carefully transfer the raspberries into the prepared basin.

Note that raspberries can be infected with small white worms. These are the raspberry beetle larvae. Such berries should be pre-treated with saline. To do this, take 10 grams of salt per liter of water. The berries are placed in this solution for about ten minutes. Larvae should float to the surface. They must be removed with a slotted spoon or spoon. Rinse the treated raspberries twice with clean water.

Old Raspberry Jam Recipe

Ingredients:
  5 kg of berries, ½ cup of water.

Cooking:
Place raspberry berries in an enameled pan, put on a slow fire, placing a baking tray or baking sheet under it so that the heat is evenly distributed, and boil the berry 2-3 times. After that, put the pan in the oven and boil its contents so that the berry is reduced in volume by 8 times. Arrange the prepared jam in sterilized jars, close with nylon covers and store in the refrigerator.

Grandma's Raspberry Jam

Ingredients:
  1 kg raspberries, 2 kg sugar, 1 liter of water, 2 tsp. salt, 2 tsp citric acid.

Cooking:
  Dilute sugar in 1 liter of water and boil the syrup. Pour raspberries into syrup and leave for 1 hour. When time is up, put raspberries on the stove and cook until the jam reaches the desired density. 3 minutes before turning off, add citric acid. Put the jam in prepared jars and cork.

Homemade Raspberry Jam

Ingredients:
  800 g of forest raspberries, 1.2 kg of sugar.

Cooking:
  Collect large, not too ripe raspberries (it is advisable to collect raspberries in dry, good weather) and put it on a dish. Pour the berries with a quarter of the sugar and place the dish with the berries in a cold place overnight. The next day, prepare syrup from 1 cup of water and the remaining sugar, cool it and pour berries on it for 3 hours. Then cook until cooked, let it cool, take out the berries with a teaspoon, transfer them to a jar, strain the syrup and fill them with berries.

Raspberry jam "Delicate treat"

Ingredients:
  1 kg of raspberries, 1.5 kg of sugar.

Cooking:
  Pour the prepared berries into a basin, cover with sugar and leave for several hours to give juice. Then put the bowl on the fire, cook until it boils, stirring occasionally. With a wooden spoon, remove the foam that appears on the surface of the jam. Boil the boiled jam for another 5 minutes, cool it a little and roll it into sterilized jars.

Raspberry Berry Berry Jam

Ingredients:
  1 kg of raspberries, 1.5 kg of sugar.

Cooking:
  Sprinkled raspberries with sugar and put overnight in a cool place. The next day, carefully drain the raspberry juice and bring it to a boil. Then pour raspberries on the cooked syrup and set on fire. Cook for 20 minutes over low heat, do not forget to remove the foam. Do not interfere with the jam, but shake it in a circular motion to keep the berries intact. At the end of cooking, add lemon juice. Cool the prepared jam in a basin with cold water, then transfer to sterilized jars, cover with lids and store in a cool place.

Seedless raspberry jam

Ingredients:
  1 kg raspberries, rubbed through a sieve, 900 g sugar.

Cooking:
Heat rasped raspberries over a fire, and then pass through a fine sieve. Weigh the resulting pulp and, based on weight, add sugar. Bring the raspberry pulp with sugar to a boil, remove the froth and cook until cooked, stirring occasionally. To check if jam is ready, drop a drop of jam on a cold plate. If the drop froze, but did not spread, then the jam is ready. Place the jam in sterilized jars, close and place the lids down until completely cooled.

Oven Raspberry Jam

Ingredients:
  500 g raspberries, 500 g sugar.

Cooking:
  Put sugar and raspberry separately in two fireproof bowls. Put in the oven, preheated to 175ºС, for 20-30 minutes. Then remove from the oven, combine raspberries and sugar in a large bowl, which during the heat treatment turned into caramel-colored syrup, and gently mix with a wooden spoon. Put the jam in dry, clean jars, allow to cool and put in the refrigerator.

Puff raspberry jam

Ingredients:
  raspberries and sugar in equal volumes.

Cooking:
  Pour the prepared raspberries and sugar into a bowl or jam pan in layers: 1 cup raspberries - 1 cup sugar, and let the raspberries pour juice for a few hours and soak the sugar. Then put the bowl on a small fire for 30-40 minutes (it depends on the volume of berries and sugar). When the raspberry juice overflows all the sugar, turn on the heat and bring to a boil, stirring with a wooden spoon. Pour the finished jam hot over sterilized jars.

Raspberry Ten Minute

Ingredients:
  1 kg of raspberries, 500 g of sugar.

Cooking:
  Sprinkled raspberries with sugar and leave in a bowl for cooking overnight. In the morning, stirring gently, heat until sugar is dissolved. After boiling, simmer for 10 minutes, then pour into clean, prepared cans and roll up. Jam is stored at room temperature.

Raspberry jam with alcohol

Ingredients:
  1 kg raspberries, 1 kg sugar, ¼ stack. alcohol.

Cooking:
  Sprinkle the prepared raspberries with 500 g of sugar and sprinkle with alcohol. Place a bowl of raspberries for 6 hours in a cool place. Then add the remaining sugar, shake the mass, put on a slow fire and cook until cooked. Then pack the finished jam in sterilized jars and roll up.

Raspberry jam with cognac

Ingredients:
  1 kg raspberries, 800 g sugar, 50 g cognac, 1 tbsp. gelatin.

Cooking:
Sort the berries, but do not wash them, sprinkle with sugar, beat with a mixer (or blender), then pour in cognac and beat again. Soak the gelatin in warm water until it swells. Put the raspberry mass in a pan and place it in a water bath. Then bring to a boil, boil for 5 minutes, remove the foam, introduce gelatin, mix and cook for another 2 minutes. Arrange the prepared jam in sterilized jars, seal, let cool and put in a cool place.

Raspberry jam with lemon

Ingredients:
  2 kg raspberries, 2.5 kg sugar, ¼ lemon.

Cooking:
  Fold the berries in an enameled container, cover with sugar and leave overnight in a cool place (you can refrigerate). After 6-7 hours, when the raspberries let in enough juice, put the container on a strong fire, bring to a boil, and then reduce the heat to a minimum, remove the foam that has appeared. Then cook the jam for 30 minutes, stirring from time to time with a wooden spatula. 5 minutes before the end of cooking, add the juice of a quarter of lemon to the jam. Cool the prepared jam and place it in sterilized jars, cover with lids and store in a cool place.

Bulgarian raspberry jam

Ingredients:
  1 kg of raspberries, 2 kg of sugar, 4 cups of water, 2 tsp citric acid.

Cooking:
  Pour sugar into a bowl for cooking jam, pour in water and lay out the prepared berries. Cook over low heat until cooked in one step. To prevent berries from burning, occasionally remove the bowl from the heat and stir the contents in a circular motion. Add citric acid before cooking.

Raspberry jam on red currant juice

Ingredients:
  1 kg of raspberries, 500-600 g of sugar. For syrup: 100 g of red currant juice, 600 g of sugar.

Cooking:
  Sort the raspberries, pour hot syrup made from redcurrant juice and sugar, bring to a boil and remove from heat. Cook jam in 2-3 receptions, each time adding the remaining sugar according to the norm (1-1.2 kg per 1 kg of raspberries). Arrange chilled jam in jars, cover with moist parchment paper and tie with twine.

Raspberry jam with blackcurrant juice

Ingredients:
  500 g of raspberries, 500 g of black currants, 1.25 kg of sugar.

Cooking:
  Rub raspberries with a little sugar. Squeeze the juice from the black currant and add it to the bowl with raspberries. Heat the resulting mass over low heat and add the sugar while stirring. When it dissolves, put the jam in dry sterilized jars and immediately seal with tin lids.

Yellow raspberry jam

Ingredients:
  1 kg of berries, 1-1.5 kg of sugar.

Cooking:
Little secret: in this jam you need to collect not only ripened berries, but also half-ripe, and in a small amount - unripe. It is they who will give our jam a gelling effect. This jam is brewed in two stages. Pour sugar into the berries ⅔ the norm of sugar and leave for 2 hours to raspberry juice. If there is no desire and time to wait 2 hours, put a bowl of raspberries on a small fire, add 2 tbsp. water for better dissolution of sugar and slowly bring the mass to a boil, stirring and removing the resulting foam. After boiling, cook the jam for 5-7 minutes, remove from the stove and leave to cool completely. In the morning, put the berries on a small fire again and, slowly, bring the jam to a boil. Then fill in the remaining sugar, stirring constantly until it is completely dissolved, cook again for 5-7 minutes, and the jam is ready! Pour it into sterilized jars, but do not close the lids immediately, and let cool slightly (about 1 hour), so that a frozen film forms on the surface of the jam. And only after that close the jam with sterile lids.

Homemade Raspberry Jam with Rhubarb

Ingredients:
  350 g raspberries, 750 g sugar, 1.5 kg peeled and chopped rhubarb.

Cooking:
  Mix sugar and rhubarb in a bowl and leave overnight (during which time the rhubarb will let the juice). Pour juice into a saucepan through a sieve, boil over low heat for 2 minutes, then add rhubarb and raspberries. Boil, mix again and let it boil for 5 minutes to thicken the jam. Fill sterile jars with prepared jam and roll up.

Homemade raspberry jam without sugar

Sort the berries, gently rinse with water, dry, lay in sterilized jars and cover with lids. Then put the jars of raspberries in a large container of water, bring to a boil and boil the jars for 10 minutes. Then remove the cans, tightly seal the lids and cool under the covers.

Useful raspberry jam  (without cooking)

Ingredients:
  2 cans of raspberries, 2 cans of sugar.

Cooking:
  Rub the raspberries with sugar in an enamel pan. Sterilize 0.5 l jars over steam, let them cool, and then transfer raspberries, grated with sugar, into them. Boil the plastic lids for 30 seconds and immediately put them on the jars. Store the jam in the refrigerator.

Raspberry jam without cooking

Ingredients:
  500 g raspberries, 600 g sugar, 6 tbsp. vodka, aspirin - for powder.

Cooking:
Sprinkle raspberries lightly with vodka to remove any bugs from the berries. Then beat with a mixer the berries with sugar for 10 minutes, gradually adding 6 tbsp. vodka. Transfer the finished jam into sterilized jars, preferably with screw caps, crush the aspirin tablet and sprinkle the jam in the jar lightly with this powder to prevent the fermentation process. Put a parchment sheet under the lid, twist the jar and store in the cold.

Five-minute raspberry jam

For raspberries, as well as for strawberries, there is also a recipe called “five minutes”. The beauty of this jam is that a small heat treatment of the berries allows you to better save salicylic and folic acid, potassium, copper, iron and vitamins B and C. So, the necessary prescription proportion:   1 kg of sugar should account for 1 kg of raspberries. Sprinkled with sugar raspberries leave for 4-5 hours. All juice formed during this time is drained and boiled for 10 minutes. It turns out syrup. Berries should be poured into it, then over low heat bring the jam to a boil and boil for exactly 5 minutes. This jam will retain its beneficial properties for a year.

Raspberry jam

The cooking process itself does not take much time and when making jam according to this recipe. 1.5 sugar should be used per kilogram of raspberries. Place the berries in the container in which they will cook, cover them with sugar and leave them in the refrigerator for 10 hours. After that, bring the jam to a boil and boil for 15 minutes. The jam is ready.

Raspberry jam

When cooking this jam, the berries will not retain their shape, but it will be simple and delicious. A kilogram of raspberries should be filled with 200 ml of water. Then boil for 3 minutes. Rub the cooled mass through a sieve, add 400 grams of sugar and boil again. Virtually everything. Although, when the jam is already laid out in banks, it will need to be sterilized for 15 minutes. And only after that roll up.

Bulgarian Raspberry Jam  (recipe 2)

And in Bulgaria, raspberry jam is cooked a little differently. Two kilograms of sugar should be poured into a prepared bowl. Then add a kilogram of raspberries and pour 4 cups of water. Next, cook the jam until fully cooked in one go. We choose a weak fire for cooking. But still, jam should be periodically removed from the fire and carefully mixed in circular movements. When cooking is about to end, you can add 2 teaspoons of citric acid. All!

The readiness of raspberry jam is checked by dropping a drop on a saucer: if the syrup has not spread, the jam is ready.

The jam will be fragrant and quickly cooked if you cook no more than 2 kilograms of raspberries at a time.

An additional aroma of jam will give the juice of red currant if you replace it with water. By the way, this type of jam will never be candied. This jam will be thicker, but not cloying.

The level of jam in the jars should be 5 millimeters below the neck.

Food of the gods. Secrets of Berries: Raspberries, Strawberries, Blueberries, Cranberries, etc.

sources

http://zhenskoe-mnenie.ru/

http://kedem.ru/

What is the best way to prepare raspberries for the winter? Probably every housewife asks this question in the season. And really, what preparations of raspberries for the winter will help to preserve in the best way the benefits and taste of raspberries? And which of them are prepared with minimal time and effort? And what is the best way to cook raspberries? And how much sugar do you need to put in order to preserve the berries and not harm the body? You will learn about all this and much more from our article, where we will consider the most popular and easiest ways to prepare raspberries for the winter.

Raspberry berries are recommended to be collected in dry weather. Otherwise, raspberries gain moisture, and the berries quickly deteriorate. Raspberries collected on a personal summer cottage - the one that is guaranteed not to come into contact with the ground, has not been treated with chemicals, is not washed, but only sorted.

If you purchased raspberries from private traders in the market, it is better to wash the berries. To do this, put raspberries in a colander and carefully immerse in a bowl with slightly salted water (1/2 tsp of salt in 2 l of water). This procedure will not only make the berries clean, but also remove the raspberry worm larvae. After washing the berries, lay them on a clean kitchen towel in one row to dry.

The best dishes for harvesting raspberries for the winter are glass jars. You may also need glass bottles (from under the juice) with a wide neck and screw caps.

Cans and bottles must be prepared - thoroughly rinse with soda and sterilize. A large number of cans is conveniently sterilized in the oven - to do this, wash the washed cans and bottles on a baking sheet, send them to a cold oven. Set the temperature to 180 degrees. Hold cans (bottles) in the oven for 30-40 minutes.

A small number of cans can be sterilized in the microwave. In banks, you need to pour water on two fingers and put them in the microwave for 3-5 minutes (depending on volume) at a power of 600 watts.

Lids for cans - both metal screwdrivers and polyethylene ones should be thoroughly washed with soda and wiped dry.

You will also need dishes in which you will cook raspberries for the winter. Our great-grandmothers preferred to use copper basins for this purpose. In most cases, such a “luxury” is not available to modern housewives, so they get by with pots / stewpots of stainless steel, the so-called medical steel.

I do not recommend using enameled utensils for cooking, it is worth a little gape and do not interfere with the raspberry preparation on time, as sugar sticks to it simply “tightly”. Thin-walled aluminum cookware is also unsuitable for cooking jam.

Prepare a container for freezing raspberries with sugar for the winter - I use small plastic containers with a lid. They must be washed and dried.

So, the preparatory operations are completed, you can proceed directly to harvesting raspberries for the winter.

Frozen raspberries: keep the taste and benefits to the maximum

Frozen raspberries are an excellent base for making compotes, fruit drinks, mousses, jellies and other desserts. At the same time, as nutritionists assure, it is in frozen raspberries that the most beneficial substances are preserved.

To freeze, simply sort through the raspberries, do not wash. Then lay the prepared berries in a row on a cutting board or tray - this will prevent freezing of raspberries. Send the trays with berries to the freezer, turn on the freezing mode - thanks to it, the berries will freeze quickly and evenly, preserving the maximum nutritional value and taste. When the berries freeze, sprinkle them in strong plastic bags or containers.

Frozen raspberry puree: gently, tasty, healthy

Frozen raspberry puree is not too sweet, healthy, easy to prepare raspberry preparation for the winter without cooking. The taste and aroma of raspberries prepared in this way remain almost unchanged when defrosting! Raspberry puree prepared in this way serves as an excellent addition to tea; they can be used to pour ice cream, porridge, lazy dumplings, and cottage cheese casserole. In the freezer, mashed potatoes are stored almost all winter without losing their taste.

For the preparation of raspberry puree, sort the berries, add sugar per 1 kg of berries - 0.2-0.3 kg of sugar. Mash the berries with a wooden cracker, stir the sugar until dissolved. Then transfer the raspberry puree into small plastic containers (containers), cover with lids and send to the freezer.

Raspberries mashed with sugar: a treat and a medicine

Delicious, vitamin and easiest to prepare raspberry without cooking. To prepare raspberries for the winter in this way, take 1 kg of berries and 1.5-2 kg of sugar. The amount of sugar varies depending on the expected shelf life of the workpiece - the longer it is, the more sugar should be taken.

Please note, with this method of harvesting raspberries for the winter, wash the berries forbiddenotherwise, the likelihood of their souring is high.

Sort raspberries, remove mashed, overripe, mechanically damaged berries. Pour the raspberries over into the appropriate volume bowl, pour sugar over it. Mash raspberries with a wooden or plastic crush to a homogeneous mass. It is undesirable to use a meat grinder, blender and other metal appliances to chop raspberries, since vitamins are destroyed by contact with metal.

Leave the raspberries and sugar in a warm place (for example, on the kitchen table) for several hours - in order to disperse the sugar, which is used a lot in this recipe. At the same time, the raspberry preparation will need to be stirred periodically for the final dissolution of sugar.

Rubbed raspberries with sugar fill absolutely  dry sterilized glass jars. I recommend pouring a 0.5 cm sugar layer on top, during storage it forms an airtight crust and protects the workpiece from spoilage.

Close jars with mashed raspberries with prepared plastic lids and store in the refrigerator. Use as a remedy or additive to porridge, dumplings, casserole.

Dried Raspberries: Save Power, Time and Place

A simple, cheap and time-consuming method of harvesting raspberries for those who are unable to place many cans on the kitchen. Raspberries prepared in this way are ideal for the preparation of medicinal decoctions, infusions, vitamin drinks, compotes, and also as an additive in dough for muffins.

For drying, use dense, slightly unripe raspberries, you can directly with twigs and leaves. You can use berries with mechanical damage, but overripe ones will not work.

Dry raspberries in an electric dryer or in an open oven for 2-4 hours at a temperature of 45-50 ° C, spreading in one layer on a baking sheet. Refrigerate and store dried raspberries in a dry place, packed in jars, boxes, or thick paper bags.

Raspberries in their own juice: minimum sugar, maximum benefit

A fairly simple, tasty, low-calorie raspberry preparation, which can be stored at room temperature. Raspberries in their own juice are an excellent base for making jelly, compote, fruit drinks, kissel and other drinks and desserts in the winter.

To prepare raspberries for the winter in your own juice, sort the berries, rinse and dry if necessary. Lay the prepared berries in a deep bowl in layers, pouring sugar on the basis of 1 kg of berries - 100-200 g of sugar.

Leave the dishes with raspberries in a warm place for several hours, during which time the berries will let the juice, the sugar will dissolve.

After that, raspberries with juice should be transferred to prepared glass jars. In this case, the mass should not reach the edge of the cans of one and a half centimeters. This is necessary so that during sterilization the raspberry mass does not “run away” over the edge. Cans filled with raspberries in their own juice set in a wide pot, cover with lids. Pour cold water into the pan and sterilize the jars for fifteen minutes from the moment of boiling. Seal hermetically, turn over and leave to cool completely.

Raspberry compote without sterilization: benefit in every drop

Raspberry compote according to this recipe is non-fat, sweet and sour, with a light aroma. In this recipe, raspberries are not sterilized, so the beneficial properties of the berry are preserved in the compote.

To prepare the compote, sort the berries, rinse and dry if necessary. Place in prepared (sterilized) cans of any capacity to a third of the height. Recently, I prefer to use not three-liter, but one and a half to two-liter cans, so the compote does not stagnate for sure.

Pour the berries with hot but not boiling water to the top of the cans. Allow to stand for 10-20 minutes, depending on the volume. Then pour the water from the cans with raspberries into a suitable pan, bring to a boil and pour sugar per one liter can - 100 g of sugar. Wait for the syrup to key.

Then carefully pour the syrup into cans with berries so that it spills over the top - so there is no air left in the cans and the compote will be better stored. Cork jars with raspberry compote tightly, turn over, cover with warm and leave to cool. Then return to the starting position.

If everything is done correctly, raspberry berries will settle to the bottom - this means that the process of self-sterilization has passed in the right way. Raspberry compote for the winter can be stored at room temperature all winter, away from sunlight and batteries.

Classic raspberry jam for the winter: a tasty medicine

  Raspberry jam is not only a delicious treat, but also a natural, effective cure for heat and colds. It has a characteristic, pronounced taste and aroma. Its only drawback (like any jam) is the high concentration of sugar, so raspberry jam should be consumed sparingly.

Raspberry berries for jam is better to pick slightly immature, then they will retain their shape after cooking.

First, sort the raspberries - remove the overripe and crushed berries (you can make raspberry jam from them).

Cook sugar syrup. To do this, pour in 1 kg of sugar half a glass of water and heat over low heat. While stirring, wait until the sugar has completely dissolved and the syrup will become liquid and transparent.

Then pour 1 kg of prepared berries into the syrup, bring the mass to a boil. Reduce the heat and cook the jam for 5-7 minutes. During the cooking process, do not interfere with the jam, but only slightly shake the pan so that the berries are evenly covered with syrup - this will help maintain the shape of the berries.

Remove the dishes with raspberry jam from the heat and let cool. Then repeat the process two to three more times - bring the jam to a boil, hold it on fire for 5-7 minutes, remove from heat, cool. During the cooking process, it is necessary to remove the resulting foam.

Readiness of jam is defined as follows: drip a drop of jam on a saucer - it should not blur. In addition, the berries in the finished jam are evenly distributed, and do not float on the surface. The syrup itself must thicken, the berries become dark and dense.

Place the finished raspberry jam hot in dry, sterilized glass jars and close with nylon lids. You can store raspberry jam at room temperature.

Raspberry jam: let’s put everything into action

This winter raspberry harvest is similar to jam, but you can use overripe, crumpled, mechanically damaged berries to make it.

To make jam, pour raspberries into a saucepan, pour in a glass of water (250 ml) and boil for 3-5 minutes over low heat. In this case, the berries need to be intensively mashed with a spoon and mixed.

Then add sugar to the raspberry mass per 1 kg of raspberries - 1 kg of sugar. Cook the jam for 20-25 minutes. During cooking, jam periodically stir and remove the resulting foam. Ready jam should have a homogeneous, fairly thick structure. The readiness of raspberry jam is determined, as when cooking jam - a drop of jam dripped on a saucer should remain a drop, not spread.

At the end of cooking, add 2-3 g of citric acid to the jam. Pour hot jam into prepared jars and seal with plastic lids. You can store raspberry jam at room temperature.

We hope that the proposed recipes will help you prepare raspberries for the winter with minimal loss of time and energy, but with maximum benefit for the body.

Elena Stanova