The berry season is already in full swing, and therefore it is time to prepare the most delicious and most useful desserts and preparations for the winter. If we are talking about desserts and sweet preparations, then here we have a whole sea of ​​options. This and, and, and gooseberry and currant compote, and, of course, raspberry jam.

So, roll up our sleeves and go collect raspberries to make healthy raspberry jam from them, which we will savor with pleasure in winter. Let's look at several options for how to cook raspberry jam.

Raspberry jam with honey

Sugar is needed to make jam. This is a well-known fact. However, in some cases, sugar can be substituted with similar ingredients. Why don't we make raspberry jam with honey?

For this jam, both garden and forest raspberries are suitable. But forest raspberry jam is considered more useful.

Ingredients:

• 4 cups raspberries
• 1 cup unsweetened apple juice
• 50 grams (1 sachet) pectin
• 1 glass of honey.

Raspberry Jam with Honey Recipe:

First, we will sterilize the jars and lids. Next, let's deal directly with the berries.

Raspberry jam and honey can be cooked with or without seeds. If you do not like the crunch of raspberry pits, then you can rub the berries through a sieve before cooking.

Place the berries in a large saucepan. Dissolve the pectin in apple juice. Pour in to the berries. We also add honey there.

Bring to a boil. After that we adjust the sweetness to taste, adding more honey, if necessary.

Bring to a boil again. Cook for 3 minutes, not forgetting to stir.

We lay out homemade raspberry jam for the winter in sterilized jars. We seal with lids.

Store in a cool place.

Jam with raspberries and lemon

The recipe for raspberry jam for the winter with lemon is interesting in that this jam has a rather interesting taste, with sourness. In addition, thanks to the citrus content, we can enrich our jam with beneficial vitamin C.

Ingredients:

• 4 cups fresh raspberries
• 2 ½ cups granulated sugar
• 1 lemon.

Raspberry Lemon Jam Recipe:

Place the raspberries in a large saucepan (preferably with a heavy bottom). Bring to a boil over medium heat. Don't worry about adding water. The berry is juicy enough. After boiling, cook for 1 minute. During this time, the raspberries will begin to decay. Next, reduce heat and add sugar, lemon zest and lemon juice. We wait for boiling again. Cook until thick.

If you want your raspberry lemon jam to be sweeter, use a 1: 1 raspberry to sugar ratio.

Frozen raspberry jam

Raspberry jam can be cooked not only from freshly picked, but also from frozen. Therefore, we propose to consider how to make raspberry jam for the winter from frozen berries.

You can cook frozen raspberry jam using the simplest ingredients:

• 1 kg frozen raspberries
• Juice of 1 lemon
• 1 kg of sugar.

Frozen Raspberry Jam Recipe:

Do not defrost berries before cooking. Put frozen berries in a saucepan. Knead thoroughly with a potato press. Add sugar and lemon juice. Put on fire, cook for about 10 minutes, stirring occasionally.

We put it in sterile jars. We seal tightly. Store in a cold place.

Raspberry jam for the winter

Delicious red raspberry jam can also be made as follows:

Ingredients:

• About 1 kg of raspberries
• 3 ¾ cups granulated sugar.

Raspberry Jam Recipe:

In a large saucepan, stir the raspberries and sugar. We put on a strong fire. Cooking raspberry jam lasts 5 - 10 minutes.

By the way, in the same way you can cook raspberry jam in a slow cooker.

Next, we lay out the homemade raspberry jam in sterilized jars. We close the lids. You can store this jam at room temperature. An opened jar should be kept in the refrigerator and used within a few days.

Raspberry five-minute jam recipe

A simple recipe for raspberry jam "five minutes" is perhaps the most popular. Thanks to such a short heat treatment of berries, more vitamins and nutrients are stored in them.

Five-minute raspberry jam can be made as one- or multicomponent. We will try adding other berries to improve the flavor.

Ingredients:

• 2 cups berry mixture: raspberries, blueberries, strawberries
• 45 ml lemon juice
• 1 ½ sachet of pectin
• 290 grams of sugar.

Five-minute raspberry jam recipe:

We wash the berries and put them in an enamel bowl. We knead everything with a wooden spoon. We put on fire, add pectin and lemon juice. Boil and then add sugar. Simmer for another 1 minute. We pour it into sterile jars.

Raspberry jam without cooking

The simplest raspberry jam is a whole raspberry jam without boiling. It is also the most useful.

The recipe for raspberry jam with whole berries without cooking is the simplest of all of the above. For jam, we need to take raspberries and sugar at a rate of 1 to 1.

Many housewives do not even realize that it is possible to cook jam without sugar. But this product (sugar) is harmful to the body. In the distant past, human ancestors did well without him. This did not greatly affect the taste of the finished jam. On the contrary, the workpiece was more useful.

Simple rules

You can still cook sugar-free jam today, using old recipes. Someone motivates this with the high cost of the product, and someone with the benefit of sugar-free preparation. So, how to make sugar-free jam. To begin with, it is worth remembering a few rules:

1. Before boiling such jam, you should thoroughly wash the strawberries under running water. At this stage, it is worth removing the cups. But you shouldn't wash raspberries.
2. It is best to pick berries and fruits in clear and sunny weather. According to experts, it is at this time that the fruits have a richer and sweeter taste.
3. Strawberries and raspberries are absorbent. When cooking, such products are boiled into a homogeneous mass.
4. Cherries, as well as cherries cooked in their own juice, have not only a bright taste, but also bring more benefits to the body. You can cook these berries together. One part of the cherries and cherries just need to be washed and scattered over the jars, and the second part should be boiled a little, preferably until mushy. After that, the product should be wiped off. It is enough to sterilize the jam and roll it up.
5. Apples, plums and pears contain a lot of juice. They can be filled with liquid obtained after evaporation of currants or raspberries.

How to make sugar-free strawberry jam

The finished product is perfect as a filling in pancakes and pies. To make sugar-free strawberry jam, you will need several kilograms of strawberries, as well as small glass containers.

Cooking process

It is very easy to prepare without sugar. For a start, the berries should be thoroughly washed and the stalks removed. After processing, strawberries must be dried well. The containers in which the jam will be stored must also be washed and sterilized.

The berries should be placed in a deep saucepan and put on fire. Bring the contents of the container to a boil. After that, the jam can be removed from the heat and carefully placed in jars. Containers with fruits must be placed in a pot of water and sterilized. After 20 minutes after boiling the water, the jars of strawberries can be removed and rolled up. The jam should cool, while the jars should be turned upside down. In this way, you can make sugar-free currant jam.

Cherry jam

Sugar-free is very popular. It is very simple to prepare it. To do this, you need water and 400 g of berries, previously peeled from the seeds.

Cooking steps

To make it tasty without sugar, you should cook it in a water bath. This will require several deep containers. The pot should be filled with water, the amount of liquid should be slightly more than half the volume of the container. Bring the water to a boil. Cherries must be pitted and placed in a deep bowl, preferably fireproof.

After that, the container with berries should be placed in a water bath. Cook the cherries over high heat for 30 minutes. After that, the flame should be reduced. It takes three hours to cook the jam without sugar, if necessary, add water.

While the berries are boiling, it is worth preparing the jars. They must be thoroughly washed, dried, and then sterilized. Remove the finished jam from the water bath, and then cool. Arrange the cooled delicacy in jars and roll up with metal lids. Store in a cool place without sugar.

Raspberry jam for the winter without sugar

Not only the little ones like this delicacy. will also appeal to an adult. It allows you to brighten up your tea drinking, and also helps to cure any cold disease. In addition, raspberry jam contains many vitamins that are so necessary for a person in a cold season. In addition, it requires few products to prepare it. To make raspberry jam for the winter, you need a few kilograms of berries and water.

How to make raspberry jam

Even a very young housewife can make a delicious raspberry delicacy. This does not require special skills and knowledge. First you need to prepare the necessary dishes. To make raspberry jam, you need an enameled bucket and gauze. The material should be folded in several layers and placed on the bottom of the container.

The jars in which the treat will be stored must be thoroughly washed and dried. Put raspberries in prepared containers and tamp thoroughly. After that, the jars need to be placed in an enamel bucket, add a little water and put on a small fire. After it starts to boil, the berries will release juice and their volume will decrease significantly. Therefore, during the cooking process, it is necessary to pour raspberries into the jars. The berries should boil for about an hour.

The finished raspberry jam should be rolled up with lids, and then cooled, turning it upside down. Store the treat in a cool place.

Apricot jam

Today in the store you can buy quite tasty apricot jam. However, it tastes very different from homemade. If you wish, you can make your own sugar-free apricot jam. Many will agree that such a delicacy is ideal as a filling when creating cakes, pies, pies, rolls and a variety of desserts. It should be noted that there are several ways to make apricot jam. In this case, a treat that tastes completely different in taste is obtained.

To make apricot jam, you need one kilogram of fruit. You can do without sugar if you wish. In this case, it is better to choose overripe fruits - there is a lot of sugar in such apricots. Therefore, when making jam, this component is not needed.

Overripe fruits should first be thoroughly washed, dried and pitted. After that, the apricots should be chopped. This can be done using a food processor or a meat grinder.

The containers in which the treat will be stored must be prepared in advance. They should be washed and sterilized.

The mass resulting from the processing of fruits must be poured into a refractory container and put on fire. The jam should be brought to a boil and cooked for about five minutes. After that, put the finished delicacy in prepared jars and carefully roll it up, preferably with sterile metal lids.

Apple jam

How to make apple jam without sugar? Probably, many housewives asked themselves this question. If you wish, you can make a dessert with fructose. This recipe is perfect for those who suffer from diabetes, but do not want to deny themselves sweets. For cooking you will need:

1. Peeled apples - one kilogram.
2. Fructose - about 650 grams.
3. Pectin - 10 grams.
4. Several glasses of water.

Making apple jam

First you need to prepare the fruit. They should be washed and peeled, removing the core and rind. Cut the pulp into cubes. As a result, you should get about one kilogram of crushed apples.

Mix water with fructose and make a syrup. To make the composition thicker, add pectin. After that, add chopped apples to the resulting mass and cook for about seven minutes. It is not worth subjecting the product to heat treatment for longer than the specified time, since fructose begins to change its properties.

Glass containers must be washed and sterilized. The same should be done with the lids. Ready apple jam must be laid out in prepared containers, and then rolled up. The treat should be stored in a cool place so that the sun's rays do not fall on it.

Jam with honey is now classified as an exquisite and rare sweet dish prepared for future use, and in the past practically no family could do without it. It favorably differs from sugar in its pleasant, delicate taste and aroma, richer content of nutrients, and healing effect. It can be cooked from any fruits and berries. By the way, in distant prehistory, jam was made only from wild berries - strawberries, blueberries, raspberries, lingonberries, cranberries, which were very rich in our forests.

As usual, honey jam is cooked in wide copper untied basins from ripe, fresh, healthy fruits.

Honey jam is boiled without water. This is its very essential feature. Honey is used only light - sainfoin, white acacia, linden, meadow, willow. Fruits and berries cooked in it have a brighter color than those cooked in sugar, retain their appearance, taste, juiciness, do not perceive the sharp aroma, which in most cases dark-colored honeys possess.

Honey jam lasts indefinitely without losing its freshness.

Honey strawberry jam

400 g of berries, 2 cups of honey.

The berries are carefully sorted out so as not to wrinkle, washed with cold water in a sieve or colander, laid out on a canvas and, when they dry out, the stalks are removed. Honey is poured into a basin and brought to a boil, stirring constantly with a wooden or silver spoon so as not to burn. Berries are dipped into boiling honey and boiled like ordinary jam. The finished jam is transferred to a jar, tightly corked and stored in a cool dry place. The same proportion is observed when cooking raspberry honey jam.

Lingonberry jam with honey

1 kg of lingonberries, 1 kg of honey, 3 cloves, a piece of cinnamon.

Lingonberries are sorted out, washed, put in a sieve or colander, poured with boiling water 2-3 times so that it loses its bitterness and becomes softer. Pour berries into boiling honey, put spices and boil over low heat, stirring, until tender. With a pleasant sweet and sour aromatic honey lingonberry jam from ancient times in Russia they drank tea after a steam bath.

Lingonberry jam with honey (second method)

1 kg of lingonberries, 700 g of honey, a slice of cinnamon, 3 pieces of cloves, 1 teaspoon of lemon zest.

To remove the bitterness, the berries are dipped into boiling water for 2-3 minutes. When the water drains, the berries are poured into a cooking bowl with heated honey and boiled until tender. Spices are added before the end of cooking.

Lingonberry honey jam for roast

800 g of lingonberries, 400 g of honey, 3-4 apples and pears, orange peels, a piece of cinnamon, 2-3 pieces of cloves.

The berries are sorted out, poured into a sieve and scalded with boiling water three times.

In boiling honey, put lingonberries, peeled and cut into 4 parts apples and 2 parts pears, small pieces of orange peel, spices and, stirring, cook over low heat in one step until tender. Sour-sweet, aromatic assorted jam is an excellent seasoning for meat dishes, especially lamb, fried poultry and game. It gives the meat tenderness and juiciness. The same jam is made from cranberries.

Cranberry jam with honey

1 kg of cranberries, 1.6-2 kg of honey.

Peeled and washed berries are blanched in boiling water for 3-4 minutes, poured into heated honey and cooked until tender in one go. The jam is transferred to dry glassware, sealed and stored in cool and dark.

Honey cranberry and apple jam with nuts

1 kg of cranberries and apples, 1 glass of nuts, 3 kg of honey.

Prepared cranberries are poured into 0.5 cups of water and boiled under a lid until the berries soften. Then rub them through a sieve. In the honey brought to a boil, put mashed cranberries, peeled and cut into slices apples, nut kernels and cook over low heat for 1 hour.

Apple honey jam

400 g apples, 2 cups honey.

The fruits of sweet and sour varieties that do not spread out during cooking are peeled, seed chambers and seeds, cut into 2 cm thick slices, dipped in boiling honey and boiled until they become so soft that they can be pierced with a straw. Then they are carefully taken out, laid out on an iron sheet so that they do not come into contact with each other, and put in the oven to dry. After that, they are placed in a jar, poured with hot honey and sealed.

This jam is also cooked in several steps. First, the apple slices are poured with honey and left for 3-4 hours to soak them. Then they boil for 5-7 minutes, stand for 6-8 hours and boil again for several minutes, repeating this process up to 3-4 times.

So that after cutting the slices do not darken, they are scalded with boiling water and kept in it for 5 minutes, and then quickly cooled in cold water.

It is usually customary to prepare apple jam in the proportion: for 1 kg of fruit 2 kg of honey.

Paradise apples are boiled whole with short-cut stalks. The fruits are pricked with a wooden hairpin, blanched in very hot water for 3-5 minutes and immediately chilled in cold water. In the finished jam, they are transparent and tender.

Pear honey jam

1 kg of pears, 2 kg of honey, 3 g of citric acid.

Pick up strong unripe fruits with dense pulp. Peel and core, cut into slices and boil in boiling water for 10-15 minutes, cool in cold and boil in honey in several steps, just like apple jam. Before the end of cooking, add citric acid, which prevents the jam from becoming sugared.

Honey quince jam

1 kg of quince, 2 kg of honey.

Quince fruits are hard, dense, very tart, astringent, fragrant.

To make them softer, they are kept at room temperature for several days. Peel the skin from the quince, remove the core, cut into slices, put in a saucepan, pour boiling water and boil for 15-20 minutes to soften. Then the slices are poured with honey, kept for 3-4 hours so that they are well saturated with sweetness and cook over low heat in 3-4 doses until the fruits become transparent. In combination with honey, quince acquires a particularly pleasant taste and aroma.

Rowan jam with honey

500 g of mountain ash, 750 g of honey.

The berries are harvested after the first frost, when they lose their bitterness, sort out, remove the stalks, wash thoroughly, pour boiling water for 5-7 minutes so that they become soft or bake for 1-2 hours in a not very hot oven on a baking sheet. Prepared berries are poured with honey and boiled like ordinary jam. Since dense rowan berries absorb sweetness very slowly, they are cooked with a break. Re-cooking is started 6-7 hours after the first one.

I think every house is trying to stock up on raspberry jam for the winter. It helps with colds in winter and contains many beneficial substances.
Did you know that raspberries contain salicylic, citric, malic and tartaric acids. Therefore, it is used as an anti-inflammatory and antipyretic agent. As a child, we often came damp and soaked through from a walk. Then my mother dressed us in dry clothes and gave us tea with raspberry jam. And then she made me wrap myself in a blanket and sweat well. And it often happened that the disease went away before it began.

Raspberries are a storehouse of vitamins. It contains vitamins of group B, A, C, E. It also contains a lot of trace elements potassium, calcium, iron. Therefore, it is imperative to stock up on raspberry jam. There is never a lot of it. Besides, doing it is as easy as shelling pears. And as you will learn from this article. There are many ways to cook this wonderful piece, let's look at the most delicious of them:

• Raspberry five minutes
• Raspberry jam with whole berries regular cooking
• Raspberry jam with gelatin
• Raspberries with sugar without cooking

Before making the jam, the berries must be sorted out of leaves and bugs. Various bugs and spiders very often live in raspberries. There is a little secret on how to get rid of them. Stir 1 tablespoon of salt in 1 liter of water. Put the berries in a colander or sieve. Immerse the dishes in a salted solution for 5 minutes. And all our insects will be on the surface. After that, the raspberries need to be thoroughly rinsed. Let it sit for 10 minutes in a colander to drain excess water.

Raspberry jam "five minutes" (thick)

One of the most popular recipes. Due to fast cooking, many useful substances are retained in the berries.

Ingredients and proportions:

• Raspberry 1.5 kg
• Sugar 1.5 kg

We take sugar and berries in equal proportions. Therefore, the number of kilograms can vary at your discretion.

Step-by-step recipe for cooking 5 minutes from raspberries:

1. The berry must be sorted out from leaves and bugs. After that, the raspberries need to be thoroughly rinsed in salted water, as described above. Then rinse with plain water and discard in a colander. Let it sit for 10 minutes in a colander to drain excess water.

2. Now you need to choose the dishes in which we will cook our jam. The shape of the dishes should not be high and wide enough. The basin has this shape, so it is considered the best option for making jam. We chose a dish form. Now let's decide on its material. Cookware made of copper, stainless steel and brass is best suited for making jam.

3. Pour all the raspberries into the basin. It must be crushed with a crush and covered with granulated sugar. We mix our ingredients carefully. We leave our yummy for a couple of hours so that the sugar dissolves.

4. And at this time we will sterilize the cans. There are many ways: over steam, in the oven, in the microwave, etc. I am sterilizing in the microwave. Banks must be clean. Pour about 1.5 cm of water and send it to the microwave for 3 minutes at a power of 800-900.

5. We put the container with the future jam on the smallest fire. Stir constantly and bring to a boil. When the jam is boiled, foam forms on its surface. Carefully remove it with a spoon. If you do not do this, the jam may soon go bad. Let our jam boil for 5 minutes.

6. We carefully pack the jam into our sterilized jars and close the lid tightly. I use small jars for any jam. In order not to store it for a long time when you open the can. Now our cans need to be turned over and allowed to cool.

Five-minute jam made from whole raspberries

A delicious jam can be made with whole raspberries. This berry does not have a dense skin. Therefore, in order for the berries to remain intact, it must be cooked in syrup, which is obtained from raspberry juice and sugar when it stands.

Ingredients and proportions:

• Raspberry 1.5 kg
• Sugar 1.5 kg

Step-by-step procedure for making raspberry jam with whole berries:

1. We clean the berries from debris (leaves, bugs, larvae). We rinse them with water, put them in a colander.
2. Pour half of granulated sugar into the dish in which the jam will be cooked.
3. Then all the raspberries are sent to the basin.
4. Cover our raspberries with the remaining sugar.
5. Leave everything in the container for 5-6 hours. Let the raspberries juice. I usually do this at night. And in the morning I bring the work started to the end.
6. In the morning I begin to sterilize the jars, and then proceed to the jam itself.
7. We light the smallest fire and send the container to the stove. Mix very carefully so as not to disturb the integrity of the berries.
8. We are waiting for the sugar to dissolve, add a little fire. When the jam boils, cook for another 5 minutes. Do not forget to gently stir and remove the froth from the jam.
9. Pour the ready-made jam into jars. Close them carefully with a lid.

By the way, you can use less sugar, for example, as in this video recipe:

Raspberry jam with whole berries (regular cooking)

Another very tasty recipe. When boiled, the berries remain intact. From this it has more benefit and taste.

When you make jam from whole berries, do not take a lot of kilograms at once. It will be enough 1.5-2 kilograms, otherwise the berries can crush each other.

Ingredients and proportions:

• Raspberry 1.5 kg
• Sugar 1.5 kg

We take products in a ratio of 1: 1

Step-by-step recipe for making raspberry jam:

1. In this recipe, it is better to take the best raspberries. That is, it should be clean, large, bought on the market from some grandmother, or your own. Because in this recipe we will not wash it.
2. In a container for jam we will put sugar and berries in layers until the food runs out.
3. We need everything to be infused for 5-6 hours. We do everything again for the night. We remove the dishes with future jam in the refrigerator.
4. Raspberries will juice overnight. We need to drain it and bring it to a boil. Let it simmer for 10 minutes.
5. In the meantime, we will sterilize our banks
6. We send raspberries, boiled in juice for about 20 minutes. You don't need to stir the berries in this recipe. Therefore, we set the fire to the smallest.
7. Pour our jam into dry and hot jars. You can wrap it in something warm and let it cool completely. I am using an old cotton blanket. This is necessary in order to reduce the cooling time of the jam. Then it will turn out to be very beautiful and natural in color.

Raspberry jam with gelatin

This is a very interesting interpretation of raspberry jam. This recipe will appeal to lovers of jelly or jams. Due to the fact that it turns out to be thick, it can be used as a filling for pies.

Ingredients:

• Raspberry 1 kg
• Sugar 1.5 kg
• Water 300 ml
• Citric acid about 10 grams
• Gelatin 5 grams

A step-by-step recipe for making jam with gelatin:

1. In this recipe, let's start with gelatin. It must be diluted with warm water and allowed to swell. The instructions are always written on the bag.
2. We sterilize our jars in any way convenient for you.
3. We select large and not wrinkled berries. If the raspberries are clean, dust-free, then you don't need to wash them.
4. In a bowl, carefully mix the berries and granulated sugar. Next, fill our mass with water.
5. We send to the stove for half an hour. Cook on the smallest heat, stir, so that the jam does not burn. For this we use a plastic or wooden spoon. Metal can oxidize raspberries.
6. We send gelatin and citric acid to the container. We cook for another 15 minutes.
7. Place the finished product in jars. Store in a cool, dark place.

Raspberries with sugar without cooking

Cooking raspberries in this way allows you to preserve all the original vitamins and minerals that are in it. Indeed, in this recipe, it is not heat-treated. But there is also not a big disadvantage to this method - there is more sugar than usual.

Ingredients and proportions:

• Raspberry 1.5 kg
• Sugar 3 kg

The amount of sugar is used 2 times more than raspberries.

Step-by-step cooking recipe:

1. For this recipe, not only selected raspberries, but also crumpled berries are suitable. And so we clean the raspberries and turn them into porridge using a wooden crush.
2. Now add granulated sugar to the container. Mix everything very carefully. We need all the sugar to dissolve. By time it is 20-24 hours. Mix everything periodically with a wooden spoon.
3. When the sugar is completely dispersed in the total mass of the jam, you can do the jars.
4. Put the finished raspberry mass into dry hot jars, but not to the very top. Leave empty 1-1.5 cm and add granulated sugar. We tighten the lid tightly. You can use thick paper and string in the old fashioned way. Store in the refrigerator.

In this topic, I talked about the methods and subtleties of making raspberry jam. I shared some secrets with you. I hope you find the “perfect” raspberry jam recipe for yourself, too. And you will delight yourself and your loved ones with this useful delicacy.

Jam is a favorite and healthy delicacy since childhood. Today we are used to making fruit or berry jam with sugar. The use of such a jam, of course, is exclusively in the fruit and berry component, but not in sugar. Sugar in jam is used primarily as a preservative - for storage, and the function of a sweetener is in second place. And honey has something to do with it, you ask.

Jam was harvested in antiquity, the use of cane sugar was widespread in India, which supplied sugar to Egypt and the Roman Empire. In Russia, sugar became widespread and became available to ordinary citizens only in the second half of the 19th century, when the production of sugar from sugar beets was organized. Due to the inaccessibility and high cost, in ancient Russia, jam was traditionally prepared with honey.

Natural honey has a lot of advantages over beet sugar, for example, honey not only preserves the beneficial qualities of fresh fruits, but also additionally enriches them with its unique enzymes, however, this is a topic for a separate article. Here it is worth adding only that different types of honey have different taste qualities, which gives additional creative freedom for preserving berries and fruits and creating unique taste bouquets. Honey jam - double benefit! At the same time, the preserving properties of honey are impeccable.

You can cook jam with honey in different ways: cold and hot.

The most useful will be jam cooked in a cold way. This is when the berries are simply ground with honey and stored in sterile jars. This option is especially good, since it retains all the benefits of not only the fresh fruits used, but also preserves all the richness of the unique properties of natural honey. Most of the beneficial enzymes of natural honey are destroyed at temperatures above 50 \ xB0c, so you need to avoid heating the honey. You can cook jam with honey in a water bath (hot method. We will share our favorite recipes for jam made by each of these methods.

Wild berry jam with honey (cold method).

What we need:

• Wild berries (raspberries, blueberries, blackberries, cranberries, etc.) - 1 kg;
• Natural honey - 1 kg;
• Convenient container for mixing and crushing berries;
• Wooden spoon or pestle;
• A clean jar with a lid.

Cooking method:
Sort the berries out of the garbage and mix gently. Then knead by hand with a wooden spoon or pestle. Mix the grated berry with honey in equal parts. Put the jam in clean, dry jars and tightly close (a jar with a "Twist-off" type lid is convenient for this. Such jam will be stored until next season. For the best preservation of the beneficial properties of this sweet dessert, it is recommended to keep it in a cool place, in the basement, on the balcony in winter or in the refrigerator This is not only a magical treat, but also a great cure for many winter ailments.

Berries on honey is a delicious and healthy dessert that goes well with many different dishes and treats: from pancakes, pies to ice cream and sweet sauces.

Apricots in honey syrup (hot method).

What we need:

• Apricots - 1 kg;
• Honey - 1 glass;
• Water - 2, 5 glasses;
• A large pot or basin for a water bath;
• Kitchen knife;.
• Clean cans and lids;
• A saucepan for honey syrup.

Cooking method:
Combine the water and honey in a small saucepan and bring to a boil over medium heat. For jam, take only ripe apricots. Wash and dry the berries. Cut in half and remove the pit. Banks. Fill the jars with the apricot halves fill. put the berries peeled up. hot honey syrup into jars, leaving about an inch of white space on top of the jars. Close the jars with the lids. apricots in honey. cans in a saucepan and a basin half filled with water. Bring water in a basin to a boil, reduce heat, and let sit for 10 minutes. Then then turn off the stove and remove the hot cans from the water. with cooled jam, store in a pantry, cellar or refrigerator.
Such honey apricots will decorate the everyday and festive table. try serving them with whipped cream or ice cream. your guests will be satisfied. the same recipe can be used to make jam from peaches, plums or pears.

Honey jam is a sweetness that gives health and strength! These "Jams" are prepared a little differently, but honey is always the basis. It is he who is the preservative beginning of the "Witchcraft" Siberian medicines. You don't need to cook anything, so this is a great treat for raw foodists.

General cooking method:
Fresh berries and herbs are ground by hand in a wooden mortar, then poured with honey so that it completely covers them, and then the jar is hermetically sealed and placed in a cool place, preferably in the basement. In some cases, you can pre-dry herbs and berries. herbs and berries should be taken in approximately equal amounts. in honey, very tasty, prepared in a slightly different way. Viburnum berries with twigs are first dipped in heated honey (so that the honey takes on a liquid state), and then dried on a baking sheet in a warm oven. Such twigs with berries are stored for a very long time, all winter.

A honey drink that increases vitality and protects against diseases, which has long been prepared in Russian villages, is prepared during the ripening of mountain ash. You need to take 200 g of ripe mountain ash, a liter of spring water and 2 tablespoons of taiga honey - or any local beekeeper that is in the area. Then rinse the mountain ash and knead it with a wooden crush. water, bring to a boil, but do not boil. Allow to cool with the cake, then strain. Dissolve the honey in the resulting broth and put it in the cellar for 2-5 days, where the drink will infuse and finally ripen.

Harvesting billet of currants with honey. and currants in equal amounts, gently mix, rub the berries with a wooden pestle and cover with honey, mix thoroughly, stand in the sun for 2-3 hours. Put the resulting mass in glass jars, cover with waxed or waxed paper, tie gently and store in a cool place.

Such preparations are in the cellar until the next harvest. in cans, they sometimes "dissect" (especially on red currants) - honey at the bottom, berry juice on top, but honey also changes its taste strongly - it becomes currant.

Blanks from wild berries with honey., Mash blueberries, raspberries with a wooden spoon, mix in equal amounts with honey, put in jars and close with lids for canning.

An interesting note - we made raspberries this way, and when we opened them in the spring, it turned out that there were no raspberry seeds in the blank! They are completely dissolved in the drug. it turned out, how to call it - I don't even know.

Billet workpiece to increase protective forces. forest jams: ginseng root, natural honey, Chinese green tea. Ginseng normalizes the activity of the cardiovascular system, liver, kidneys, digestive tract, lungs, and improves immunity. I don’t know exactly how to cook according to this recipe, we will try it.

Jam to improve metabolism (cleansing).

Ingredients: honey, blueberries, black currants, sea buckthorn, and herbs - sage, St. John's wort, oregano. They normalize metabolism, cleanse the body, and increase overall resistance to disease. You can make blanks with this composition. for headaches and high blood pressure: honey, sea buckthorn, hawthorn, mountain ash, motherwort, calendula, sage, mint. Such a preparation (with this composition) has a mild calming effect, is useful for high blood pressure, headaches.

More recipes:

Quince jam.

1 kg of honey, 1 kg of quince.
Peel the quince, cut, core, cut into slices, put in a saucepan, cover with cold water so that it covers the quince, and cook until the slices are soft. Then remove the slices and strain the broth. Put honey in a bowl for jam, pour 1, 5 cups of broth obtained when boiling quince, and prepare syrup. Put prepared quince slices in boiling syrup and cook over low heat until they become transparent.

Lingonberry jam.

1 kg of honey, 1 kg of lingonberries, 3 pcs. cloves, a slice of cinnamon.
Sort the lingonberries, add hot water, stir, put them on a sieve and let the water drain. Then put the lingonberries in a bowl and pour over the honey, add cinnamon and cloves and cook until tender. Transfer the cooled jam to a glass jar, cover with wax or parchment paper, tie and store in a cool dry place.

Cranberry - apple - nut jam.

3 kg of honey, 1 kg of cranberries, 1 kg of apples and 1 glass of nuts.
Sort the cranberries, rinse, put in a saucepan, pour 0.5 cups of water and cook, covered, until the berries are soft. Then knead them and rub them through a hair sieve. boil, put in grated cranberries, peeled and sliced ​​apples, peeled nuts and cook for 1 hour.

Jam - apple jelly.

600 g of honey, 1 kg of apples.
Peel the apples (best of all Antonovka) and cut into slices, put in a saucepan, add 2.5 cups of water to them, close the lid and cook for 30 minutes at a low boil. Place the apples on a sieve and let the broth drain. pour honey into the broth and cook it over low heat, removing the foam with a spoon. If, when draining the hot syrup, drops of it lag behind and stay on the spoon, then the jam is ready. It should be immediately poured into glass jars (heated), covered with wax or parchment paper and stored in a cool place.

Jelly lingonberry jelly. g honey, 2 glasses of lingonberry juice.

Grind the lingonberries, strain without squeezing, or pour the peeled berries into a saucepan, boil in the released juice without squeezing them, drain the juice through a sieve, strain through a canvas and cook with honey until the required density.

Black currant jam. kg of honey, 1 kg of black currant.

Peel the currants from twigs and dry flower cups, pour 2 liters of cold water and, after removing the remnants of dry cups that have floated to the surface, throw the berries onto a sieve and let the water drain. Add 1 glass of water to honey, prepare syrup, add black currants to it, boil and put on low heat for 45 minutes. Transfer the cooled cooled jam to a glass jar. - honey apple jelly.
600 g of honey, 1 kg of apples, 5 glasses of water.

Washed apples (best of all Antonovka) are peeled from the core and cut into slices, put in a saucepan and poured with water, covered with a lid and boiled for 30 minutes at a low boil. Then the apples are then thrown onto a sieve and allowed to drain the broth. honey is poured into the broth and boiled over low heat, removing the foam with a spoon. Attention attention! Only if, when draining the hot syrup, the drops freeze and stay on the spoon, then the jam is ready. Ready jam - jelly should be immediately poured into glass jars (heated), covered with parchment paper and stored in a cool place.

Pears pears in honey. kg of honey, 1 kg of pears.

Cut the skin off the pears, select the seeds and boil them in water in half with honey. When the pears can be easily pierced with straws, put them in a colander, flatten, sprinkle with sugar and put on a baking sheet covered with straws and bake. Then take out, dip in syrup again and bake again. So do this three to four times. dip the pears one last time in the syrup and sprinkle lightly with cinnamon. Store pears should be stored in jars. applesauce with honey. g honey, 2 cups applesauce.
Peel and seed apples, cut, put in a clay pot, cover, cover with dough or cover with a wet rag and bake. Then rub the apples through a sieve, add honey and cook until a thick mass is obtained, stirring continuously with a spoon. Dry the finished puree to protect it from mold.

Jam assorted jam. kg of cranberries, 3 kg of honey, 1 kg of apples, 1 glass of walnuts.
Sort the cranberries, rinse, put in a saucepan, pour half a glass of water into it and cook under the lid until the berries are soft. Mash the boiled boiled cranberries and rub through a sieve. boil honey in an enamel bowl and, dropping into it grated cranberries, peeled and cut apples, peeled walnuts, cook for about an hour.

Apple cheese with honey. g honey, 1 glass of apple mass, spices (orange peel, cloves, cinnamon, ginger, allspice.
Peel the apples, remove the seeds from them, cut them into pieces, put them in a clay pot, cover, cover with dough or cover with a wet rag and bake. Rub the apples through a sieve, add honey to them, start cooking, stirring occasionally, until the mass thickens. Pour spices into the mixture, mix, fold into a wet napkin, tie the napkin with a cord and put under a press. In two days the cheese will be ready. store it in a dry place. pickled grapes. 1 kg of pickled berries requires: 50 g of sugar, 50 g of honey, 200 g of table vinegar, 200 g of water, 20 g of salt, 5 grains of cloves, 5 grains of cardamom.
Rinse the brushes of medium-sized ripe grapes, put in rows in a jar and fill with marinade filling. You can also pickle plums, apricots and other fruits and berries. Before pickling, fresh berries are blanched (scalded with boiling water), then cooled by immersing them in cold boiled water for a while.

Apples soaked in honey water.
600 g of honey, 3 tablespoons of salt, apples.
Prepare a mixture of honey, salt and 10 liters of water and boil it. Wash apples (best of all Antonovka) and pour honey water. In 1-1.5 months the apples will be ready.

Canned strawberry canned food. honey and strawberries in equal amounts. and mix the honey, dry it without kneading in the sun, put it in jars and seal it.

Grapes grapes on honey. kg of honey, 3.5 kg of grapes, 0.5 liters of table vinegar, spices (cinnamon and cloves.
Put the bunches of grapes in a jar with a wide neck, trying not to crush the berries. Then prepare a syrup of honey, vinegar and spices and boil it for 20 minutes, removing the foam. Pour the grapes over the grapes with hot syrup and seal the jar tightly. currants with honey 1 kg of honey, 1 kg of currants. Rub the peeled and washed berries with a wooden pestle, add honey and mix. Put the resulting mass in glass jars, cover with waxed paper, tie and store in a cool place.

Jam with honey instead of sugar. Can I use honey when making jam?

Jam from cranberries, apples and nuts with honey. Sort out the cranberries, rinse and put in a saucepan, pour in? cups of water, cover and cook until the berries are soft. Then knead them and rub them through a sieve. Boil honey separately, put mashed cranberries, peeled and chopped apple slices, peeled nuts in it and cook for 1 hour. 1 kg of cranberries, 1 kg of apples, 1 glass of nuts, 3 kg of honey. Blackcurrant jam with honey. Peel the currants from the twigs, pour 2 liters of cold water and, after removing the remnants of dry scales that have floated to the surface, fold them onto a sieve. Add a glass of water to honey, prepare syrup, add black currants to it, boil and put on low heat for 45 minutes. After cooking, pour the cooled jam into glass jars. For 1 kg of currants - 2 kg of honey. Rowan jam with honey. Rinse rowan berries harvested after the first frost in cold water and scald with boiling water. Then put them in an enamel bowl, pour hot syrup for about 1 - 1.5 hours, then cook until the syrup thickens slightly. In order for the berries to be well saturated with sweetness, after the first cooking, they must be kept in syrup for another 6 - 7 hours, then boiled again until the syrup is completely thickened. For 1 kg of jam - 500 g of rowan berries, 300 g of sugar, 450 g of honey.

1 kg of honey, 1 kg of lingonberries, 3 pcs. cloves, a slice of cinnamon. Sort the lingonberries, add hot water, stir, put them on a sieve and let the water drain. Then put the lingonberries in a bowl and pour over the honey, add cinnamon and cloves and cook until tender. Transfer the cooled jam to a glass jar, cover with wax or parchment paper, tie and store in a cool dry place.

These "jams" are prepared a little differently, but honey is always the basis. He is the preservative principle of the "witch doctor" Siberian medicines. And you don't need to cook anything, so this is a great treat for raw foodists.

General cooking method:

Fresh berries and herbs are ground by hand in a wooden mortar, then poured with honey so that it completely covers them, and then the jar is hermetically sealed and placed in a cool place, preferably in the basement.

In some cases, you can pre-dry herbs and berries. It is necessary to take approximately equal amounts of herbs and berries. Viburnum in honey, very tasty, prepared in a slightly different way. Viburnum berries with twigs are first dipped in heated honey (so that the honey takes on a liquid state), and then dried on a baking sheet in a warm oven. Such twigs with berries are stored for a very long time, all winter.

A honey drink that increases vitality and protects against diseases, which has long been prepared in Russian villages, is prepared during the ripening of mountain ash. You need to take 200 g of ripe mountain ash, a liter of spring water and 2 tablespoons of taiga honey - or any local beekeeper that is in the area. Then rinse the mountain ash and knead it with a wooden crush. Cover with water, bring to a boil, but do not boil. Allow to cool with the cake, then strain. Dissolve the honey in the resulting broth and put it in the cellar for 2-5 days, where the drink will infuse and finally ripen.

Harvesting currant with honey

Gently mix honey and currants in equal amounts, rub the berries with a wooden pestle and pour over the honey, mix thoroughly, stand in the sun for 2-3 hours. Put the resulting mass in glass jars, cover with waxed or waxed paper, tie gently and store in a cool place.

Such blanks are in the cellar until the next harvest. In jars, they are sometimes "cut" (especially on red currants) - honey is below, berry juice is on top, but honey also changes its taste strongly - it becomes currant.

Blanks from wild berries with honey

Mash cranberries, blueberries, raspberries with a wooden spoon, mix in equal amounts with honey, put in jars and cover with canning lids.

An interesting note - we made raspberries this way, and when we opened them in the spring, it turned out that there were NO RASPBERRY SEEDS in the blank !! They completely dissolved in the drug. I don’t even know what it was, how to call it.

Workpiece for increasing protective forces

Composition of forest jams: ginseng root, natural honey, Chinese green tea. Ginseng normalizes the activity of the cardiovascular system, liver, kidneys, digestive tract, lungs, and improves immunity. I don’t know exactly how to cook according to this recipe, we will try it.

Jam to improve metabolism (cleansing)

Ingredients: honey, blueberries, black currants, sea buckthorn, and herbs - sage, St. John's wort, oregano. They normalize metabolism, cleanse the body, and increase overall resistance to disease. You can make blanks with this composition.

For headaches and high blood pressure

Ingredients: honey, sea buckthorn, hawthorn, red mountain ash, motherwort, calendula, sage, mint. Such a preparation (with this composition) has a mild calming effect, is useful for high blood pressure, headaches.

It is difficult to overestimate the benefits of raspberry jam in winter, so every summer I make raspberry jam, according to one of my mother's recipes. Today I will tell you about the recipe for Red Honey raspberry jam. I came up with the name myself, since the finished jam turns out to be thick, fragrant, transparent red, and viscous like honey.

Such raspberry jam is very convenient to use for filling in shortbread pies, or simply spread on bread or cookies.

The amount of sugar kills on the spot, so if you are on a diet, I advise you to use a different recipe. But the jam is not sugary, due to the addition of citric acid.

From these ingredients, 8-9 cans of 0.5 liters are obtained.

Ingredients:

• Raspberry 2 kg
• Sugar 4 kg
• Water 2 cups
• Citric acid 3 teaspoons

Preparation:

Cover raspberries with sugar and add water. Let it stand for 5-6 hours so that the sugar begins to melt, and the raspberries let the juice out. This is best done at night.

I don't collect foam from the jam. I see no reason to complicate my life: the foam disappears from the cans within 2 weeks.

Pour hot jam into clean and dry jars, and cover with lids. Can be closed with a canning key, or metal screw caps can be used.

The jam keeps well at room temperature. Banks do not explode, and the jam does not grow moldy.