Raspberry jam with gelatin turns out to be so tasty, beautiful and aromatic that it is simply impossible to tear yourself away from it.

Of course, making such a dessert will take you a little longer than regular jam, but the result is worth it!

Raspberry jam at home with the addition of gelatin tastes softer and more delicate.

We offer you several recipes for raspberry jam with gelatin to prepare it for the winter.

Cooking raspberry jam on gelatin

Ingredients:

• raspberries - 1 kg
• sugar - 1.5 kg
• citric acid - 1 g
• water - 300 ml
• gelatin - 3 g

Making raspberry jam with gelatin:

1. Dissolve gelatin in warm water and leave for 15 minutes.

2. At this time, sort out the raspberries and transfer them to a saucepan.

3. Add sugar, add water and put the dishes over low heat.

4. Bring the raspberries to a boil and simmer for exactly 15 minutes.

Order an energy saver and forget about the previous huge light costs

5. At the very end, pour in the swollen gelatin and add citric acid, mix well.

6. Heat the jam for a couple of minutes, and then pour the finished jam into clean jars and roll up.

Raspberry syrup recipe

Ingredients:

• raspberries - 1 kg
• sugar - 1.4 kg
• water - 500 ml
• citric acid at the tip of a teaspoon
• gelatin - 3 g

How to cook raspberry jam for the winter with gelatin:

1. Go through the raspberries, gently rinse the berries and tear off the green tails, if any.

To remove bug larvae, immerse in salt water for a few minutes and then rinse.

2. Transfer to an enamel cooking container.

3. Boil the syrup from water and sugar, pour over the berries and bring to a boil over low heat.

4. Cook for 10-15 minutes, without stirring, but only slightly shaking and skimming.

5. 2-3 minutes before cooking, add citric acid and gelatin dissolved in a small amount of boiled water.

6. Transfer the hot raspberry jam to dry sterilized jars, wait until a film forms on the surface, and then tighten the lids.

Store your homemade items in a cool, dark place.

From berries and various fruits, you can make a homemade sweet treat that will benefit the human body. This is a simple dish - raspberry jam. It is being prepared very quickly. Even a beginner in cooking can cope with the task if he observes important points.

The delicacy can be prepared according to different recipes, each of which has its own cooking technology. There are rules that apply regardless of which recipe is chosen:

1. Raspberry is a berry that contains a minimum amount of gelling components. To get jam, you need to boil the mass for a long time with a lot of sugar. The addition of ingredients such as pectin or gelatin will help shorten the cooking time.
2. Many housewives refuse raspberries because of the seeds. Their presence affects the taste of the jam. To make it tender, the berry mass is ground through a sieve and, adding water and sugar, is sent to the stove.
3. After washing, the raspberries are dried on paper towels. If this is overlooked, excess moisture will make the mass too watery. As a result, the jam will have to be cooked for a very long time.

When using gelling ingredients, pay attention to the manufacturer's recommendations. The instructions on the packaging may differ from the instructions in the recipe. In this case, the manufacturer's recommendations should be followed. Since the dosage has already been calculated, the jam will get a good taste and the required structure.

Raspberry preparation

One of the most delicate berries is raspberry due to its structure. Reaching maturity, it begins to sour, lose juice, and eventually dries up or disappears.

After picking ripe raspberries, you must immediately start cooking the jam. But before that, the berry must be washed and cleaned of dirt and insects.

On the branches and berries of raspberries, small bugs can often be seen. In no case should they get into the sweet mass. Soaking in salted water can fix the problem. In a few minutes, the insects will emerge, and all that remains is to rinse the raspberries under running water. After water procedures, the berries are laid out on the surface so that excess liquid is glass.

How to make jam at home

If a person hears the word "confiture", it may seem to him that this is some kind of exquisite dish made from overseas ingredients. But this is not the case. This is a delicacy that is made from simple ingredients. All components can be found in the kitchen.

After boiling raspberry jam takes on an incredible aroma. It is so delicate that it melts in your mouth. The sweet mass can be spread on bread and eaten with tea. Blanks for the winter are used as a filling for pies, cookies and buns.

A simple recipe for the winter

Classic cooking technology involves the use of the following components:

• 1 kg of raspberries;
• 1 kg of sugar.

Preparation:

1. Raspberries are washed and dried before cooking.
2. The mass is spread in a cooking pot and covered with sugar. The container is covered with a lid and left for 5-6 hours. During this time, the berry will release the juice, and the jam will not burn to the bottom of the pan.
3. Raspberries are placed on the stove and boiled until bubbles appear. As soon as the mass boils, mark 10 minutes, stirring it and collecting foam from the surface.
4. Then make a slow fire and continue to cook the jam until it thickens. This usually takes up to 1 hour.
5. Without removing the pan from the heat, the jam is poured into sterilized jars and rolled up for the winter with a key.

If you boil the jam for a long time, it will turn out to be too thick. It also affects its quantity - there is less jam. After the cans have cooled, they are taken out to the cellar. Jam can also be stored at room temperature.

With gelatin

Ingredients:

• 1 kg of raspberries;
• 250 ml of water;
• 1.3 kg of sugar;
• half a teaspoon of gelatin;
• 2 g citric acid;
• 2 tbsp. l. boiled water (cooled down).

How jam is made:

1. Raspberries are prepared for cooking, while simultaneously engaging in a gelatinous mass.
2. Citric acid is mixed with gelatin in a glass. All are poured with cooled 2 tbsp. l. water and stir.
3. Raspberries are laid out in a container, covered with sugar and poured over with water.
4. Put the saucepan with the mixture on fire and wait for the bubbles to appear. It is boiled for 10-15 minutes.
5. Then add a gelatinous mass to the raspberries and mix the jam quickly for a minute.

After that, they do not wait for the jam to boil again, but pour it into the jars. The cooked jam is laid out in sterilized glass containers. These can be jars with glass lids that can be stored in the refrigerator. The rest of the jam, closed in jars, is taken out to a cold place.

In a multicooker

You can also make raspberry jam in a modern kitchen device - a multicooker. A person is only required to load the necessary components and select a mode. Cooking is carried out in a special bowl. During cooking, open the lid of the multicooker to mix the sweet mass.

Seedless

To get a more tender mass, raspberries are ground through a sieve. This is very easy and simple to do. Raspberry jam gets a uniform consistency. But this procedure affects its quantity. Less raspberry jam.

Without cooking

As a result of cooking, a "live" jam is obtained with an incredible berry aroma. It can be made using any grinder with added sugar. After the sugar has completely dissolved, the raspberry mass is stored in the refrigerator. A large amount of sugar and a low temperature will prevent the berries from spoiling.

With agar agar

This substance is a good alternative to gelatin. Its taste is not felt in raspberry jam. It dissolves perfectly in raspberry juice. Allows you to achieve the desired density and consistency of the jam.

Starch based

Acts as a thickener. It is a component of natural origin. The starch is dissolved in water and then added to the jam. This is done at the end of cooking.

With pectin

The ingredient makes the jam thicker. Eliminates prolonged cooking. Reduces cooking time several times. When calculating the dosage, you must adhere to the manufacturer's recommendations.

With lemon zest

Raspberry itself is a sweet berry, devoid of sourness. It becomes even sweeter with added sugar. It is recommended to add lemon to diversify the taste. Instead of juice, they take the zest, rubbing it on a fine grater.

Frozen raspberry jam

It is possible to cook confiture not only in summer, when there is fresh raspberry. Frozen raw materials are also suitable for jam. The cooking technology is the same. Before cooking, the berries are left for a while to soften.

Storage

For daily use, the jar is placed in the refrigerator. She is always at hand and you can enjoy jam at any time. The rest of the batch is taken to the cellar or basement. You need to store the jam in the cold so that the mass inside the jar does not deteriorate.

Cook raspberry jam for 25 minutes.

How to make raspberry jam

Products
Raspberries - 2 kilograms
Sugar - 2.5 kilograms
Citric acid - 20 grams (or juice of 2 lemons)
Gelatin - 7-8 grams
Water - half a glass

How to make raspberry jam
1. Sort raspberries, put in an enamel pan.
2. Pour water into the raspberries, put the pan on a low heat.
3. After boiling, cook the raspberries for 20 minutes, removing the resulting foam.
4. To get rid of the seeds: pass the raspberries through a sieve or squeeze through cheesecloth.
5. Return the raspberry mixture to the saucepan, stir with 2.5 kilograms of sugar and put on fire.
6. Pour gelatin with a little warm water and stir.
7. Add gelatin to boiling raspberries, add sugar, lemon and mix jam.
8. Cook the raspberry jam for another 3 minutes.
9. Arrange the finished jam in sterilized jars and tighten the lids.
Raspberry jam in a bread maker
1. Sort out raspberries, add to a bowl, cover with sugar and leave for 5 hours.
2. Put the jam into the container of the bread machine set to the "Jam" mode and press "Start".
3. After the end of cooking, pour the jam into sterilized jars.

Fusofacts

- To cook pitted raspberry jam, after 10 minutes of cooking without sugar, after slightly cooling the jam, rub the raspberries through a fine sieve or cheesecloth. After that, put the berry puree in a saucepan, add sugar, and boil the jam until thickened. To check the density of the jam, you should drop it on a saucer and, after waiting for it to cool, tilt the saucer sharply. If the jam does not spread, then it has thickened.

Since raspberries do not contain naturally occurring gelling agents, it is recommended to add thickeners such as gelatin during cooking.

When boiling raspberry jam, you can leave the seeds in the raspberries, but then the raspberry jam will be coarser in consistency.

To cook raspberry jam without gelatin, you need to cook the jam without adding water: first cover the berries with sugar, leave for 5-6 hours (covered with a towel) at room temperature, and cook the jam in berry juice.

Store raspberry jam in a cool place, with a temperature of at least -5 degrees.

Just look at how handsome I am with you today! Raspberry jam - please love and favor. Unrealistically fragrant, rich, thick and very tasty raspberry jam can be simply eaten with a spoon, spread on a slice of white bread, used as a filling for baking or in homemade desserts.

It must be said that the peculiarity of this recipe for raspberry jam is that we will not cook it with simple, but gelling sugar. Due to this, the heat treatment time is reduced significantly - only 7 minutes. As a result, the berry puree is not digested, the original color and taste of raspberries are preserved. From the specified number of products, exactly 3 jars are obtained, each with a capacity of 500 milliliters.

Ingredients:

Cooking a dish step by step with a photo:

The raspberry jam recipe contains just 2 ingredients: fresh raspberries and gelling sugar. I have gelling sugar in a 1: 1 concentration, that is, 1 kilogram of sugar is used per 1 kilogram of raspberries. There are also other types - 2: 1 and 3: 1 - with them the raspberry jam will turn out to be less sweet.

Since I collect raspberries and sort them by berry myself, I never wash them. If you are not sure about the berries, sort them out and cover them with cold saline for 5 minutes so that debris and insects float to the surface, and then rinse the berries in cold running water and dry. Place the raspberries in a suitable saucepan.

Then we put on fire and bring the berries to a boil. Gradually pour in the gelling sugar, constantly stirring the berries with a spoon.

Cook for 5 minutes all together on a low-medium heat. And that is, in fact, all - such raspberry jam is prepared very quickly, while the berries undergo a slight heat treatment.

Pour ready-made raspberry jam into pre-sterilized jars. Each hostess has her own favorite method, and I do it in a microwave oven - I wash the cans in a soda solution, rinse and pour about 100 ml of cold water into each. I steam it in the microwave at the highest power for 5 minutes each.

Step-by-step recipes for making raspberry jam: how to prepare raspberry jam for the winter with gelatin, starch, gelatin and without thickeners

2018-08-01 Marina Danko

Grade
recipe

587

Time
(min)

Servings
(people)

In 100 grams of finished dish

0 gr.

0 gr.

Carbohydrates

39 gr.

163 kcal

Option 1: The Classic Raspberry Jam Recipe

The fragrant summer preparations are so good that it is completely forgotten how much trouble there was with them in the season. We tried to select the recipes collected below, proceeding, among other things, from the minimum time required. All jams, differing to a greater extent only in appearance and density, are tasty and aromatic, choose any!

Ingredients:

• three kilograms of fresh raspberries;
• one and a half kilograms of refined sugar.

Step-by-step recipe for thick raspberry jam

Sorting by ripeness and sorting out the berries, we tear off the stalks and choose the litter. Having poured into a colander, rinse the raspberries with water and leave them in it to dry a little.

Transferring to a spacious bowl, knead the raspberries with a pusher until puree. After placing on the stove, slowly warm the berry puree. Bringing to a boil, we boil the berries for at least a quarter of an hour, not forgetting to stir.

Put the slightly cooled mass in parts in a colander and grind into a clean volumetric bowl. If you want to get a seedless jam, use a rare metal sieve for grinding. Be sure to pre-weigh the bowl, this will be useful in the future for calculating sugar.

We set the bowl with the grated mass on the scales, weigh it. We subtract the mass of the vessel from the resulting weight. We measure out the required amount of sugar, we calculate, starting from a ratio of 1: 1. If 1.5 kg of mashed potatoes come out, take exactly the same amount of sugar.

Pour sugar into a bowl with berry puree and mix thoroughly. Putting on the stove, stirring occasionally, bring the jam to a boil. Reduce the heat so that the jam boils only slightly, and boil it for 25 minutes. From time to time, lightly shake the bowl so that the foam that appears on the surface converges in the center - this makes it easier to remove.

We pack the finished hot jam into dry, pre-sterilized over steam, jars, seal hermetically with boiled lids. Leave the jam upside down under the blanket until it is completely cooled.

Option 2: Quick recipe for raspberry jam with gelatin

Despite the category of "quick" blanks, before you is perhaps the most common recipe. Its popularity is associated with the thickener used; gelatin is used in jams more often than others.

Ingredients:

• granulated gelatin - 10 gr.;
• one kilogram of raspberries;
• 1300 grams of sugar;
• drinking water - 300 ml.

How to make raspberry jam quickly

Separating the sepals, sort out the raspberries. We wash the berries in a colander, pour into a bowl. Letting stand for a quarter of an hour, drain the water collected at the bottom and knead the berries with a crush.

Pour all the sugar to the raspberries, mix well. We leave the bowl with the berry mass for an hour, covering it with a towel. During this time, it is advisable to stir a couple of times so that the sugar is easier to disperse in the juice.

Pour the gelatin into a bowl and fill it with 100 ml of cool water. Leaving aside, we stand for at least half an hour. The granules must be well saturated with water.

Place the bowl with the berry mass on the stove, turn on the heating slightly below average. After mixing in the rest of the water, stirring, heat until the sugar crystals are completely dissolved. Slightly increasing the heat, let the raspberries boil, then boil them with a slight boil for half an hour. At this time, you need to carefully collect the foam from the jam.

After the specified time, we mix the swollen gelatin into the boiled raspberry mass and boil it for another two minutes. We spread the raspberry jam on sterile jars and seal, rolling the metal lids with a seaming wrench.

Option 3: Raspberry jam with starch

You can increase the mass of berries to more familiar, "even" kilograms. The recalculation of the amount of the remaining ingredients is not difficult, a spoonful of starch and 150 grams of sugar are added to two kilograms of berries in excess of the indicated one. The amount of water remains the same, just leave a little more to dissolve the thickener.

Ingredients:

• fresh or frozen raspberries - 1.75 kg;
• a kilogram of sugar;
• water;
• two and a half tablespoons of potato starch (do not replace corn starch!).

How to cook

Pour the washed, well-dried raspberries into a bowl and knead them right in it with a crush. If you need to get seedless jam, additionally grind the berry mass on a fine-mesh sieve. Frozen berries need to be thawed well at normal temperature and only after that knead. Be sure to save the juice released during defrosting, it will need to be added to the grated berry mass. Do not throw away the cake collected in the sieve, you can make compote or cook jelly from it.

Pour the cooked berry puree into a wide bowl and place it on the stove. After adding sugar, pour in half a glass of water, mix well and begin to slowly warm up. As soon as the sugar crystals dissolve, slightly increase the heating, after boiling, cook for five minutes, stirring.

Dilute starch in the rest of the water. To do this, pour it into a glass, add cool water and stir it with a whisk. Be sure to make sure that the starchy liquid does not contain lumps.

Slowly but continuously stirring the raspberry jam, pour the starch mixture into it in a thin stream. After boiling, boil the jam for ten minutes. We pack the delicacy in sterile jars, cover them with clean nylon lids. After cooling, put the jam in the refrigerator for storage.

Option 4: Raspberry jam with gelatin

The simplicity of making jam with a thickener should attract a lot of housewives. Having spent time on painstaking bulkhead and chopping berries, then we will save it on boiling jam.

Ingredients:

• raspberries - one and a half kilograms;
• refined sugar - five hundred grams;
• Zhelfix - the amount according to the instructions for use.

Step by step recipe

The method of using thickeners for jams or confitures, as a rule, is described in great detail on the packages with these compositions. Be sure to at least check the manufacturer's instructions, as different percentages of ingredients in powders affect the proportions of other ingredients.

For the proposed thickener, the most common concentration is usually the ratio of one small package to half a kilogram of berries. If the instructions do not tell you other proportions, then do not change anything in the recipe. Sorted out, preferably clean, but not washed berries are collected in a blender and not rubbed too hard. With the same success, you can simply crush them with a crush.

Mix the zhelix with a portion of sugar and add to the raspberries. After stirring, we transfer the berry puree to the pot, put it on the stove and turn on the burner to medium heat. As it boils and forms foam, it is best to remove it immediately. Jams are cooked on Zhelfix quickly, you won't need a lot of time. From the moment of boiling, mark eight minutes, but stir and watch the consistency of the jam.

It is convenient to use a small container for packaging jams, it is easier to extract a thick delicacy from it, moreover, it is rarely prepared in very large portions. Banks must be cleaned, dried and sterilized. If doing this with steam, make sure the containers are dry as well. Seal the jam tightly with lids boiled for at least ten minutes, it is good to keep the jars upside down under a thick blanket, additional passive sterilization will give more guarantees of product safety.

Option 5: Seedless Raspberry Jam

The consumption of berries, of course, will be higher, but the jam comes out transparent and beautiful. It is still not worth considering the recipe too costly, the mass remaining after receiving the mashed potatoes can be frozen and used for cooking jelly or stewed fruit. Fans of flavored liqueurs can use the berry mass and, pouring strong alcohol, get a delicious and aromatic drink.

Ingredients:

• sugar at the rate of 500 grams per kilo of berry puree;
• acid, citric - two grams;
• 1200 grams of raspberries.

How to cook

Dissolve the lemon in no more than a quarter of a glass of heated water, leave it on the table, let it cool down. Sort out the berries, choose the litter if possible, although we will grind them later. The fact is that the mass remaining in the sieve is completely unreasonable to throw away, there is quite a lot of pulp in it and it is perfect for cooking compote.

Set your hand grinder to coarsely grind food, or use a blender. We grind or grind the selected berries in small portions, transfer them to a sieve, preferably a metal one. The size of the cells should be such as to completely hold the small seeds. As a last resort, wipe the berries twice, at first simply separating the puree on a coarse sieve. Then we carefully transfer it to a clean bowl, and wipe the part into which the seeds have fallen on a fine sieve.

Add sugar to the pure pulp, calculating the amount based on the recipe, stirring, put in a stewpan with a massive bottom on moderate heat. After boiling, boil for up to half an hour, keeping an eye on the density of the jam and stirring it constantly. Five minutes before readiness, pour into the mass and immediately mix the acid solution. After the jam boils again, lower the temperature to the minimum, warm it up a little and pour it into a clean container. Raspberry jam is stored both in the refrigerator and in the pantry; in the second case, it must be rolled up tightly.