Fresh raspberry jam without cooking. Raspberry jam

I think every home tries to stock up on raspberry jam for the winter. It helps with colds in winter and contains many useful 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 children, we often arrived damp and soaking wet from walks. Then my mother changed us into dry clothes and gave us tea with raspberry jam. And then she made me wrap myself in a blanket and sweat a lot. And it often happened that the disease went away without even starting.

Raspberries are a storehouse of vitamins. It contains vitamins B, A, C, E. It also contains a lot of microelements potassium, calcium, and iron. Therefore, you definitely need to stock up on raspberry jam. There is never too much of it. Plus, it's easier than ever to do it. And as you will learn from this article. There are many ways to prepare this wonderful preparation, let’s look at the most delicious of them:

• Five minutes of raspberries
• Raspberry jam with whole berries, regular cooking
• Raspberry jam with gelatin
• Raspberries with sugar without cooking

Before preparing jam, the berries must be sorted from leaves and bugs. Raspberries are often inhabited by various bugs and spiders. There is a little secret on how to get rid of them. Mix 1 tablespoon of salt in 1 liter of water. Place the berries in a colander or sieve. Immerse the dishes in the salt solution for 5 minutes. And all our insects will end up on the surface. After this, the raspberries need to be washed thoroughly. Let it sit in a colander for 10 minutes to drain off excess water.

Five-minute raspberry jam (thick)

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

Ingredients and proportions:

• Raspberries 1.5 kg
• Sugar 1.5 kg

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

Step-by-step recipe for preparing 5 minutes of raspberries:

1. The berries need to be sorted from leaves and bugs. After this, the raspberries need to be washed thoroughly in salted water, as described above. Then rinse with plain water and drain in a colander. Let it sit in a colander for 10 minutes to drain off excess water.

2. Now we need to choose the container in which we will prepare 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. The dish pan was chosen. 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 a bowl. It must be mashed with a masher and covered with granulated sugar. Mix our ingredients carefully. Leave our delicacy for a couple of hours so that the sugar dissolves.

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

5. Place the container with the future jam on the lowest heat. Stir constantly and bring to a boil. When jam is cooked, foam forms on its surface. Carefully remove it with a spoon. If this is not done, the jam may soon spoil. Let our jam simmer for 5 minutes.

6. Carefully package the jam into our sterilized jars and close the lid tightly. I use small jars for any jam. So that you don’t store it for a long time once you open the jar. Now our jars need to be turned over and allowed to cool.

Five-minute jam from whole raspberries

Amazing jam can be made from whole raspberries. This berry does not have a thick skin. Therefore, in order for the berries to remain intact, they must be boiled in syrup, which is obtained from raspberry juice and sugar when it sits.

Ingredients and proportions:

• Raspberries 1.5 kg
• Sugar 1.5 kg

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

1. Clean the berries from debris (leaves, bugs, larvae). Rinse them with water and place in a colander.
2. Pour half of the granulated sugar into the bowl in which the jam will be cooked.
3. Next, all the raspberries go into the basin.
4. Cover our raspberries with the remaining sugar.
5. Leave everything in the container for 5-6 hours. Let the raspberries give juice. I usually do this at night. And in the morning I finish what I started.
6. In the morning I start sterilizing the jars, and then start making the jam itself.
7. Light the smallest fire and place the container on the stove. Mix very carefully so as not to disturb the integrity of the berries.
8. Wait for the sugar to dissolve and turn up the heat a little. When the jam boils, cook for another 5 minutes. Don’t forget to stir gently and remove the foam from the jam.
9. Pour the finished jam into jars. Cover 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. The berries remain intact when cooked. This makes it more beneficial and tasteful.

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

Ingredients and proportions:

• Raspberries 1.5 kg
• Sugar 1.5 kg

We take products in a 1:1 ratio

Step-by-step recipe for making raspberry jam:

1. In this recipe it is better to use the best raspberries. That is, it must be clean, large, bought at the market from some grandmother or your own. Because in this recipe we will not wash it.
2. We will layer sugar and berries into the jam container until the ingredients are gone.
3. We need everything to brew for 5-6 hours. We do everything again at night. We put the dishes with future jam in the refrigerator.
4. Raspberries will give juice overnight. We need to drain it and bring it to a boil. Leave it on low heat for 10 minutes.
5. In the meantime, we will sterilize our jars
6. Add raspberries and cook in juice for about 20 minutes. There is no 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 use an old cotton blanket. This is necessary in order to reduce the cooling time of the jam. Then it will turn out 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 jam. Because it is thick, it can be used as a filling for pies.

Ingredients:

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

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

1. For this recipe, we start with gelatin. It needs to be diluted with warm water and allowed to swell. There are always instructions written on the bag.
2. We sterilize our jars in any way convenient for you.
3. Select large and not crushed berries. If the raspberries are clean, without dust, then you don’t have to wash them.
4. In a bowl, carefully mix the berries and granulated sugar. Next, fill our mass with water.
5. Place on the stove for half an hour. Cook over low heat, stirring so that the jam does not burn. To do this, use a plastic or wooden spoon. Metal can cause raspberries to oxidize.
6. Place gelatin and citric acid into a container. Cook for another 15 minutes.
7. Place the finished product into 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 microelements that are in it. After all, in this recipe it is not subjected to heat treatment. But there is also a small disadvantage to this method - there is more sugar than usual.

Ingredients and proportions:

• Raspberries 1.5 kg
• Sugar 3 kg

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

Step-by-step cooking recipe:

1. For this recipe, not only selected raspberries are suitable, but also crushed berries. And so we clean the raspberries and turn them into porridge using a wooden masher.
2. Now add granulated sugar to the container. Mix everything very carefully. We need all the sugar to dissolve. In 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 jam, you can start making jars.
4. Place the prepared raspberry mixture into dry, hot jars, but not to the very top. Leave 1-1.5 cm empty and add granulated sugar. Screw the lid on tightly. You can use thick paper and string the old fashioned way. Store in the refrigerator.

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

During raspberry season, we try to take the most from nature. We eat raspberries fresh and make raspberry jam. It is raspberry jam that is considered medicinal, capable of fighting colds and bringing down fever. But in order for the jam to retain these healing properties, it must be cooked correctly. And in this article I wrote the 4 best recipes for raspberry jam. This is five-minute jam (the most popular), jam with gelatin (very thick), jam and jam without cooking.

I wrote out the first recipe in great detail in order to protect against possible mistakes that lead to mold and “exploding” jars. Read all the secrets and tips carefully, then your jam will be very tasty, bright and will be stored for a long time.

Sterilize the jars as you wish. You can over steam for 10 minutes or in the oven at 150 degrees for 15 minutes. Boil the lids for 5-7 minutes.

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This is the easiest and fastest way to make raspberry jam. It does not need to be boiled several times, it does not need to be cooked for a long time. All you need to do is cook for 5 minutes! During this time, the berries will not have time to turn into porridge and will remain intact. Some vitamins will also remain, but not all. To preserve all the vitamins, the jam does not need to be cooked at all! But I will write about this in another recipe.

To ensure that the raspberries in the jam remain intact, choose dense, aromatic, dry, not overripe berries.

This jam will be quite thick. And for thickness it will be used... Read the ingredients list for a “secret” product that few people use. It is this product that will make raspberry jam the desired consistency.

Ingredients:

• raspberries - 1 kg
• sugar - 1 kg
• lemon juice - 1 tsp.

From this amount of ingredients, 1 liter of jam is obtained and 250 ml remains. If you cook double the amount, you get 2.5 liters.

Cooking method:

1. You need to cook the jam in a clean pan, preferably stainless steel. First, you need to clean the pan with baking soda, rinse well with warm water and wipe dry with a clean, lint-free towel.

The ratio of berries and sugar is 1:1. First weigh the raspberries and take the same amount of sugar.

2. There are always a lot of bugs in raspberries. To process the berries, they need to be washed in a saline solution. Add two tablespoons of salt to two liters of cold water. Carefully pour the raspberries into a colander and rinse in this water. If there are a lot of raspberries, then you need to rinse them in parts. When washing, it is very important to help yourself very gently with your hands so as not to choke the berries. Place the washed raspberries in a colander in a bowl to drain off excess water.

3.Next, fill a bowl with clean water and rinse the raspberries in it without removing them from the sieve. To dry the berries, place them on a paper towel in a single layer. Cover with another towel on top and blot lightly. No need to press the berries! Raspberries must be handled very carefully.

4.Pour the raspberries from the napkin into the pan. Sprinkle sugar on top. Let the raspberries sit for at least 4 hours. During this time, it will release juice and the sugar will partially settle to the bottom. If you are leaving the raspberries for a longer period, store them in the refrigerator.

Do not mix the berries with sugar, otherwise they will choke. If you are making a large batch of jam, you can layer the raspberries with sugar.

5. In order for the jam to last for a long time, you need to thoroughly sterilize the jars and other utensils that will come into contact with the jam. Be sure to check the jars for chips and cracks. The year of its manufacture is indicated on the bottom of the can. Take jars that are no more than 5 years old. Sterilize the jars in a convenient way (in the oven, steamed, microwave). Also pour boiling water over the ladle with which you will pour the jam.

6.When the jam has stood in the sugar, start cooking it. Place over medium heat and let it boil. After boiling, cook for 5 minutes over low heat. Be sure to skim off the foam very carefully. If the foam is left, the jam will become moldy and will not be stored for long.

Do not stir the raspberry jam with a spoon, otherwise you will crush the berries. Take the pan in your hands and shake it in a circular motion.

7.A minute before it’s ready, add lemon juice to the jam. It is taken in the ratio of 1 teaspoon per kilogram of berries. Sour berries and fruits contain a lot of pectin, which thickens well. Sweet raspberries have little pectin. Therefore, lemon juice will help make the jam thicker without long cooking.

To check if the jam is ready, place a drop of syrup on the saucer. The syrup should not spread, the drop will hold its shape.

8. Pour the finished jam into sterile jars. But don’t roll it up right away! If you immediately roll up the jar lids, condensation will drip from the lid back into the jam. This is what causes mold to form. Therefore, pour the jam into jars, without adding 1 cm to the edges, and let it stand for 15-20 minutes. The jam should cool to about 50 degrees.

9.At this time, you can boil the lids for 5 minutes. Remove the hot lid from the boiling water with a fork, blot it with a napkin and cover the jar (cover the already cooled jam). Roll up and invert the jar to check that the lid fits well. Place the jar on its side and roll it over the table a couple of times. Now you can put the jam in and let it cool.

10. Store raspberry jam in a dark place, preferably cool (cellar, basement, refrigerator). But you can simply store it in the pantry or on the table. Prepare jam according to this recipe, it is simple, tasty and beautiful. The color remains bright and rich. Bon appetit!

Raspberry jam with gelatin.

This recipe is very different from the previous one. Here the jam needs to be cooked in three batches, and gelatin is added at the end of cooking. Thanks to this ingredient, the jam will be very thick, almost like jelly.

Ingredients:

• raspberries - 1 kg
• sugar - 800 gr.
• gelatin - 2 tbsp.

How to make thick raspberry jam:

1. Raspberries need to be sorted out, all spoiled, unripe berries and debris removed. There is no need to wash if the raspberries are from your own plot. If you bought a berry, rinse it in cold water and dry it.

2. Cover the raspberries with sugar. There is no need to stir with a spoon; you can shake the pan. Or add layers. Cover the pan with a lid or towel and leave for 3-5 hours to allow the raspberries to release their juice.

3.When several hours have passed, you can cook the jam. Place raspberries over medium heat and bring to a boil. While heating, occasionally run a wooden spatula across the bottom to prevent the sugar from burning. As soon as the jam starts to boil, remove it from the stove.

Be sure to skim off any foam that forms.

4. Let the jam cool completely and return to heat over medium heat. Once boiling, remove the pan from the hob. Wait until the jam cools down again. Now you can start sterilizing the jars, lids, and ladle.

5.For the third time, set the jam to cook. Although in fact you do not cook it, but simply bring it to a boil, that is, wait for the first bubbles to appear. At the same time, dissolve 2 tablespoons of gelatin in 1/3 cup of warm water. When the jam starts to boil, pour gelatin into it and stir.

6.With the heat still on, begin pouring the jam into the jars. Cover with lids and roll up.

To prevent the jar from bursting from the heat, you can place a sterilized spoon in it or place the jar on a metal stand or on a knife.

7.Cover the jam with a towel or blanket and leave until completely cool. The finished jam will be thick and tasty. Cook with pleasure!

Raspberry jam.

This is a jam recipe in which you cannot boil raspberries. Thanks to this move, the maximum amount of nutrients is retained in the berry. The berries are not left whole, but crushed with sugar.

Ingredients:

• raspberries - 1 kg
• sugar - 1 kg

Method for making raspberry jam:

1. In order for such unboiled jam to be stored well (and it needs to be stored in the refrigerator or cellar), the container in which you will cook it must be perfectly dry. First, wash the pan or basin and then dry it with a towel. The raspberries themselves cannot be washed either. In this recipe, the absence of raw water on the dishes and berries plays an important role.

Sort the raspberries, remove spoiled or unripe berries. Place all the berries in a saucepan.

2.Use a potato masher to crush all the berries until smooth. Add sugar to the raspberry puree and crush with a masher again.

3.The sugar will still not completely dissolve. Therefore, raspberry jam must be placed on low heat and stirred constantly until the sugar dissolves.

Very important! Do not bring the jam to a boil. It just needs to be heated until hot, but not boiled.

4.During cooking, foam will appear that needs to be skimmed off. All the debris floats up in the foam, so it needs to be removed so that the jam can be stored better. Jars and lids must be sterilized in advance. You can also cover this jam with a clean nylon lid.

5.When the raspberries become hot, but do not boil, the sugar has completely dissolved (it will not be felt at the bottom), the jam can be placed in jars. Do not pour to the very top.

6.You will need to make a sugar plug on top. That is, add another 2-3 tablespoons of sugar on top of each jar. This sugar should completely cover the jam.

7. Close the jars with lids and leave at room temperature until completely cooled. Then put it in the refrigerator or cellar. Be sure to store in a cool place. The result is a healthy jam that is pleasant to open in winter.

Raspberries have a very strong diaphoretic effect (stronger than acetylsalicylic acid). Therefore, raspberry jam is used to sweat and thus bring down the temperature.

Raspberry jam without cooking.

You can simply freeze raspberries as whole berries for the winter. Or you can make raspberries with sugar, do not cook them, but pour them into jars and store them in the refrigerator or freezer.

Ingredients:

• raspberries - 1 kg
• sugar - 1 kg

How to make raspberry jam without cooking:

1. Wash and dry the raspberries, placing them in one layer on a paper towel. Pour the raspberries into a convenient container and add sugar. The ratio of sugar and berries is 1:1. Mix everything well with a spoon or spatula.

2.The most convenient way is to grind the raspberries with sugar using a submersible blender. If you want, you can use a potato masher. But in this case there will not be such a homogeneous mass; there will be pieces of raspberries. When you grind it with a blender, the sugar dissolves faster.

3. Leave the raspberry jam to stand for a while without cooking so that the sugar completely melts. Stir the mixture from time to time. The more often you stir, the faster the sugar will dissipate.

4. Sterilize the jars in any way. When there is no more sugar at the bottom, you can pour the jam into the jars. Close the jars with nylon lids or Euro-lids and place them in the refrigerator for storage.

This jam can also be stored in the freezer. In this case, you can put it not in jars, but in plastic containers.

Make jam using these basic recipes. These recipes indicate the best ratio of sugar to berries, and also use the most gentle cooking method or no cooking at all. I do not recommend making raspberry jam according to recipes where you need to put twice as much sugar as the berries themselves. I also do not recommend using recipes where you need to cook jam for a long time. Be healthy!

A very popular and healthy preparation of raspberries for the winter is raspberry jam. It has an extraordinary taste, aroma and healing properties. This delicacy is familiar to anyone since childhood - our parents often gave us tea with raspberry jam when we had a cold.

Raspberries in the house are always useful. Oh, how delicious it is to drink tea with raspberries in winter! And raspberry jam is an excellent filling for home baking. It's easy to prepare. Simple recipes for making raspberry jam will help you replenish your reserves with this wonderful medicine for colds and to increase the body's immunity in the winter.

It is well known that raspberries are a high-quality natural antibiotic. Two spoons of this winter delicacy can work a miracle during a cold. Of course, you can eat raspberry jam at any time, but you still shouldn’t forget that this particular jam is more medicine than sweetness. Do not give it to children before a walk so that the child does not sweat. Better before bed...
Ingredients:
Raspberries - 450 g
Sugar - 2 cups

Preparation:

Freshly picked homemade raspberries do not need to be washed, but it is advisable to sort them out.
Raspberries, cleared of debris and insects, are sent to an enamel bowl. By the way, this is the most useful vessel for making jam.

The berries are covered with granulated sugar until completely covered.

When the raspberries release their juice, let's start making the jam. If you pour the berries in the evening and leave them in a cool place overnight, then in the morning you can prepare a homemade antibiotic in a matter of seconds and quickly roll them into sterile jars.

Place the bowl on low heat and wait for the granulated sugar to completely dissolve. Then, stirring gently and skimming off the foam, bring the raspberry jam to a boil for five minutes. Boil for no more than 5 minutes. Raspberry jam “Pyatiminutka” is ready.

Raspberry jam is sent into small sterile jars and stored for the winter. The raspberry “Pyatiminutka” is stored in the cellar all winter. Enjoy your tea!

Thick raspberry jam with whole berries

To make jam from raspberries or other berries thick, you either need to boil it for a long time, evaporating the moisture and thickening the syrup, or add a thickening powder (agar-agar, pectin, gelatin). During prolonged cooking, the natural color and aroma, richness are lost, and vitamins are destroyed. And thanks to the listed dry additives, cooking time is reduced to a minimum. The liquid syrup turns into a thick syrup, the original color plus taste and aroma are fully preserved. We prepare aromatic raspberry jam with pectin, which makes the syrup beautiful, thick and gelled.
Ingredients:
Raspberries - 600 g
Sugar - 400 g
Pectin - 2 tbsp. l.

Preparation:

We wash the berries without stems with cold water. First, we lower it into a bowl of water so that possible small insects and debris float up, then rinse.

Cover clean raspberries with granulated sugar and leave for an hour and a half.

Shake periodically so that the juice is released faster and the sugar begins to dissolve. Try not to crush the berries so that they look beautiful in the jam.

Transfer the raspberries with the sweet liquid into a heat-resistant container, mix with gelling powder and put on fire.

Boil, stir occasionally and cook after boiling for 3-5 minutes. Remove the thick pink foam that forms on the surface.

Pour hot raspberry jam into sterile jars and seal. Thick raspberry jam is ready for the winter. For long-term storage, cool by wrapping it in a blanket. Transfer to a cool room or on a refrigerator shelf.

As it cools, the raspberry jam quickly thickens to a jelly-like consistency.

Enjoy your tea!

On a note
The secret to preserving tender raspberries whole is that the portion of berries should be small, and the container in which they will be cooked should be large. The looser the raspberries are in the container, the better.

Recipe for live raspberry jam with red currants and lemon

Let's prepare live, healthy red currant jam with aromatic raspberries and sour lemon. This bright, tasty, beautiful preparation of berries ground with sugar will lift your mood and immunity in winter.
Ingredients:
Lemon - 2 pcs.
Fresh raspberries - 2 kg
Fresh red currants – 1.5 kg
Sugar - 1 kg

Preparation:

Raspberries and currants must be carefully sorted so that not a single bad berry comes across. In the “Pulse” mode, punch the raspberries.

Do the same with currants.

Mix puree with sugar.

Remove the zest from the lemons and squeeze out the juice.

Add juice to puree, mix.

Pour into sterile jars. And enjoy. Keep refrigerated.

Bon appetit!

Raspberry and lime preparation

During the berry season, many people prepare quick preparations without heat treatment - from currants, from raspberries. When ground with sugar, the berry retains maximum of its beneficial substances. Such preparations should be stored in a refrigerator or cold cellar.
You'll love the combination of aromas and flavors of pureed raspberries and sugar cooked together with lime. Choose fresh fruit with thin skin. During the cooking process, the crushed lime will become candied and there will be no bitterness, only freshness. This preparation can be added to tea, to various desserts, and used as jam. If you plan to store the product for a long time, until spring, for example, then you should take 1.5 kg of sugar per 1 kg of berries.
Ingredients:
Lime - 1 pc.
Fresh raspberries – 1 kg
Sugar - 1 kg

Preparation:

Place peeled raspberries in a large bowl.

Add sugar, mix.

Wash the lime, cut into 4 parts, place in a blender. Grind. Add the resulting mass to the raspberries.

Mix and transfer to a clean jar. Store in a cool place. Enjoy your tea!

Video recipe on how to make assorted berry jam from raspberries, strawberries and blueberries, simple and tasty

Bon appetit!

Since the fruit season passes very quickly, jam is the only way to preserve the unique taste and aroma of the passing summer. The most aromatic and delicious of all jam preparations is raspberry jam. And during colds, raspberry jam becomes a medicine and a quick antipyretic. Therefore, it is this jam that every housewife should stock up on.

A simple recipe for raspberry jam

Delicious and healthy raspberry jam for the winter. The recipe for raspberry jam will definitely come in handy, this kind of jam is perfect for colds, and for tea.
Ingredients:
Raspberries - 1 kg
Sugar - 1.5 kg

How to make quick raspberry jam
Sort the berries, but do not wash them. Sprinkle with sugar in layers and put in the refrigerator for 8 hours until the juice appears.
Then the mixture should be put on low heat until all the sugar has dissolved, then cook for 20 minutes.

Place while hot into sterile jars. Roll up. Turn the jars upside down and wrap them in something warm until they cool completely. Bon appetit!

Raspberry jam with black currants in glasses

Raspberry jam is healthy. And if you make jam from the duo of currants and raspberries, you will get an amazing delicacy with a rich taste and a lot of vitamins. It will not only enrich the body with vitamins, but also give a pleasant atmosphere of comfort during the cold winter season.

Ingredients of raspberry and blackcurrant jam in glasses:

3 cups black currants
9 cups raspberries
9 cups sugar
5 g citric acid

Preparation:

We start preparing our dish with raspberries. The berries need to be sorted, washed and left for a while.

Do the same with black currants.

Pour black currants and raspberries into a common basin or pan. Then cover the fruits with granulated sugar, alternating layers.

On a note
It is better to lay out the products in layers: raspberries - granulated sugar - black currants - remaining sugar. This will allow you to get the optimal amount of juice.

Towards the end of cooking, remove the foam from the surface of the jam and add citric acid, which is a good preservative.
Mix the finished blackcurrant and raspberry jam carefully with a wooden spoon or spatula.

Pour the resulting blackcurrant jam into previously prepared jars and roll up the lids. But you can’t immediately put the workpieces in the cellar or refrigerator.

This can only be done after 24 hours, when the jars have definitely had time to cool down. Bon appetit!

Raspberry and cherry jelly jam

This very tasty aromatic jam with gelatin in winter will lift your spirits and warm your soul.
Ingredients:
1 kg cherries
100 g raspberries
370 g sugar
12 g leaf gelatin

How to make cherry and raspberry jam with gelatin

Wash the cherries, cut them in half and remove the pits.

Pour the prepared cherries into the container/basin where you will make the jam. And add the washed raspberries there.

Sprinkle sugar on top of the berries and let sit for at least 30 minutes to release the juice. There is not much sugar in the recipe because the cherries were very sweet. But you can add more depending on your taste.

After a little juice has released, place the basin on low heat. When heated, there will be more juice and then you can increase the heat (temperature) and bring to a boil. From the moment it boils, cook the jam for 5 minutes. Skim off any foam during cooking. Remove the jam from the stove and leave until completely cool. After this, repeat the cooking process. Bring to a boil in the same way, cook for 5 minutes and set aside. You need to cook over high heat, stirring occasionally and skimming off the foam.

Prepare gelatin for jam

Before the third cooking, fill the gelatin with water according to the instructions and let it swell.

After the gelatin has swollen, squeeze it out of the liquid and add it to the jam, which you have already begun to heat over the fire. The jam should already be quite hot. Stir it well so that the gelatin dissolves and is evenly distributed throughout the jam. In the same way as the first two times, bring the jam to a boil and then cook for 5 minutes.

Pour the hot jam into sterile jars and seal with lids. Immediately turn the jar over onto the lid and leave it there for 5 minutes. Then turn the jar upside down and leave it on the counter until it cools completely.

After this, store the jars in a cool place. Before using, place the cherry and raspberry jam in the refrigerator to allow the gelatin to harden. Insanely delicious jam with gelatin is ready! Bon appetit!

Video on how to make raspberry jam with pectin

Bon appetit!

Recipe for raw raspberry jam without cooking. Raspberries pureed with sugar

Raspberries in the house are always useful. It's delicious to drink tea with raspberries in winter! And when you have a cold, that’s the first thing.
Ingredients:
Raspberries - 1 kg
Sugar - 1.7 kg

How to prepare raspberries with sugar for the winter

To prepare raspberries and sugar for the winter, all you need is berries and sugar. Rinse jars with soda. Sterilize sealing lids and jars. You can use nylon lids; they need to be washed well with soda.

Sort the raspberries thoroughly, do not wash them.

Place raspberries in a bowl and add sugar. Leave a little sugar for sprinkling the prepared raspberries in the jars.

Leave the raspberries for 30 minutes to allow the berries to release their juice. Then, in several stages, grind the raspberries with sugar with a wooden spoon until the sugar is completely dissolved.

Then place the prepared raspberries in clean, dry jars so that the raspberries do not reach the neck of the jar a little. Add sugar, about 1 cm (2 tbsp) of sugar, to form something like a sugar cap. And close the jar tightly with a lid.
Keep refrigerated. Raspberries with sugar are ready for the winter. Enjoy your tea!

Advice
Raspberries grated with sugar keep well and can last all winter and spring. But an open jar must be eaten immediately, it may ferment. So it is recommended to put these raspberries in 200 gram jars.

Raspberry and cherry jam

While the cherry has not yet fallen off, you can experiment a little. By combining it with a small amount of other berries and getting jam with a new taste that will not leave you indifferent. Cherries and raspberries go especially well. The jam turns out very beautiful and fragrant!
Ingredients:
Cherry – 1 kg
Raspberries – 400 g
Syrup:
Sugar – 1.7 kg
Water – 900 ml

Preparation:

Wash the cherries, dry them and remove the pits.

Pour the sugar into a cooking container, add water and, while stirring, bring the syrup to a boil.

Dip cherries and raspberries into hot syrup.

Leave for 4–5 hours.

Place the container on the fire, boil for 5-6 minutes and leave again for 4 hours.

Next, boil the jam until thick.

Place cherry and raspberry jam into hot sterilized jars and seal with boiled lids. Bon appetit!

Video recipe on how to make delicious gooseberry and raspberry jam-jelly for the winter

Bon appetit!

Raspberry and blueberry jam

Everyone will like this jam with its bright taste and aroma. Both blueberries and raspberries are very healthy berries. Therefore, I suggest making jam from a mixture of these berries without cooking or heat treatment in order to preserve all the vitamins. Remember that in this case you need to take a sufficiently large amount of sugar so that the jam does not spoil.

And make sure that all the sugar has dissolved. This jam will be a very good addition to pancakes, pancakes, cottage cheese casserole or aromatic tea.

Ingredients:
Fresh raspberries - 500 g
Fresh blueberries – 500 g
Sugar - 1.5 kg

How to make jam

Raspberries and blueberries need to be carefully sorted out. Remove excess debris, leaves and rotten or bruised berries.

Grind the berries using a blender.

Combine berry puree and sugar.

Stir until the sugar is completely dissolved.

The jam is ready. Bon appetit! For winter storage, place the jam in sterilized jars, cover with plastic lids and store in a cool place.

On a note
Live jam without boiling requires the presence of a large amount of sugar as a preservative. Almost all vitamins are preserved - a plus, but a lot of sugar is required - a minus.

Assorted raspberries with blueberries and blackberries

Make aromatic mix jam. You will get a delicious prefabricated jam - assorted berries.
Ingredients:
Raspberries - 800 g
Blueberries – 200 g
Blackberries – 200 g
Granulated sugar – 1 kg
Lemon - 1 pc.

Preparation:

Wash and dry the blueberries. Do not wash raspberries and blackberries, sort them out, clean them of debris and spoiled berries.
Mix the berries and sugar in a saucepan with a wooden spoon and cover with a lid.

Let the berries brew for 3-4 hours.

Squeeze juice from washed lemon. Add 3-4 tbsp to the soaked berries. l. lemon juice. The juice gives a jelly-like quality, and besides, the raspberries will not be much colored by dark berries. Bring the mixture to a boil over high heat, skim off the foam. Reduce heat to low and simmer for 5 minutes.

Place the jam in sterilized jars and seal. Place the jars with the lid down until they cool. Rinse the cooled jars to remove sticky drips and store them in a dark place. Have a nice winter tea party!

How to freeze raspberries (puree) in an original and beautiful way

Bon appetit!

I hope this publication will help you choose a recipe for preparing aromatic raspberries and making your favorite jam. I wish you a good mood and successful preparations for the winter.

Summer is in full swing and most people are now looking at how to cook and

Among all the variety of berries, raspberries are probably the healthiest. It is not for nothing that at the first sign of illness they remember her.

Raspberries are rich in vitamins C, PP, B1, B12. It contains microelements such as iron, potassium, copper. It contains organic acids: malic, citric, folic, formic, salicylic. Pectins, fiber, sugars, essential oils, and tannins are found in raspberries.

This aromatic berry is useful for anemia, atherosclerosis, hypertension, and diseases of the gastrointestinal tract. Raspberry fruits and juice have antipyretic and diaphoretic effects. Raspberries are useful for flu, colds, measles, sore throat, and inflammation of the larynx. Juice from fresh berries is drunk for diabetes.

Raspberries provide a healing effect both fresh and canned. To ensure that this tasty and healthy delicacy is always on hand in winter, housewives make raspberry jam.

Subtleties of cooking

• Berries of any size are used for jam, but they should not be crumpled or broken.
• Raspberries are a very delicate berry, so they are picked in dry weather and placed in low boxes or other containers, creating no more than two or three layers so that the berries do not wrinkle under their weight and do not release juice.
• It is believed that raspberries do not need to be washed. But this is the case if the berries were collected in the forest or in the garden and they were not dusty. Raspberries bought in a store or at the market must be washed.
• Raspberries are sorted, removing spoiled berries. The sepals are torn off only after the berry has been washed, so that the juice does not leave it prematurely.
• Raspberries are often infested with raspberry bug larvae. In this case, the berries are immersed in cold water to which salt has been added (for 1 liter of water you need to take 20 g of salt) and kept for 15 minutes. Then the larvae are removed, and the berries are carefully washed in the shower or by dipping them into water several times in a colander.
• Jam is cooked in different ways: the berries are mixed with sugar to release the juice, dipped in ready-made sugar syrup, prepared without cooking, and agar-agar is added to the jam for thickness.

Raspberry jam: recipe one

Ingredients:

• raspberries – 1 kg;
• sugar – 1 kg;
• water – 1 tbsp.

Cooking method

• Sort the raspberries, remove wrinkled and spoiled berries. If the raspberries are dirty, wash them carefully. Cut off the stems.
• Pour water into a cooking basin and add sugar. Boil the syrup.
• Add raspberries to the syrup little by little. In order for the berries to be evenly distributed in the basin, it must be gently shaken and turned from side to side.
• Cook the jam over medium heat for 10-15 minutes. Remove any foam that will definitely appear. The remaining foam oxidizes during jam storage, which affects the quality of the product.
• To prevent the jam from burning, stir it with a spoon, being careful not to damage the berries.
• The jam is considered ready when the foam stops coming out. Check its readiness by dropping a little syrup on a saucer. If a drop of syrup does not spread but retains its shape, then the jam is considered ready.
• To ensure that the jam retains its beautiful color, try to cool it quickly.
• Pack the jam into dry, clean jars, cover the neck with parchment and tie with braid.

Raspberry jam: recipe two

Ingredients:

• raspberries – 1 kg;
• sugar – 1 kg;
• water – 1 tbsp.

Cooking method

• Sort through the raspberries. If it is dirty, rinse it gently by immersing it in a colander in cold water. Let the water drain, but do not leave it in the colander for a long time so that the berries do not become wrinkled. Remove the sepals.
• Pour sugar into the cooking basin according to the norm, pour in water. Place on the fire and cook the syrup.
• Remove the basin from the stove. Pour raspberries into the syrup in batches, gently shaking the bowl to distribute the berries evenly. Leave for 4 hours so that the raspberries are soaked in syrup.
• Then cook at medium boil for half an hour. Remove from stove and cool.
• Put the jam back on the fire and finish cooking. A sign of well-made jam: the syrup should not spread over the saucer.
• Cool the jam. Pour into clean, dry jars. Cover with parchment.

Raspberry jam: recipe three

Ingredients:

• raspberries – 1 kg;
• sugar – 1.5 kg.

Cooking method

• Sort the raspberries. Wash contaminated raspberries; clean berries do not need to be washed. Remove the sepals.
• Pour the berries into a saucepan. Add half the amount of sugar. Place in a cool place for several hours.
• When the raspberries give juice, pour it into a cooking basin. Pour in the remaining sugar, stir and put on fire. Cook until the sugar is completely dissolved. Remove from heat and let the syrup cool slightly.
• Pour raspberries into the syrup and leave for 3 hours to soak in sugar.
• Then put on medium heat and cook until done. When a drop of syrup on the saucer does not spread, remove the jam from the stove.
• Cool it directly in the basin, and then transfer it to clean, dry jars. Cover with parchment paper.

Raspberry jam without cooking

Ingredients:

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

Cooking method

• Sort the raspberries. Since the berries are not washed according to the recipe, this must be done more carefully. Remove the sepals.
• Place the berries in an enamel bowl. Add sugar, leaving a little for topping.
• Using a wooden mortar, puree the berries. The more homogeneous it turns out, the better the quality of the jam.
• Prepare sterile dry jars. Spread the jam in them, leaving some free space.
• Cover the jam with a layer of sugar. Under the influence of moisture, it will set, forming one continuous layer of sugar, and thereby protect the jam from contact with air.
• Cover the jars with parchment or nylon lids. Store raw jam in the refrigerator.

Raspberry jam “Pyatiminutka”

Ingredients:

• raspberries – 1 kg;
• sugar – 500 g.

Cooking method

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

Raspberry jam pureed with sugar

Ingredients:

• raspberries – 1 kg;
• sugar – 300 g;
• water – 150 g.

Cooking method

• Sort the raspberries. Remove the sepals.
• Place it in a wide saucepan. Pour water. Bring to a boil over low heat and simmer for 4 minutes. Remove from heat.
• While hot, rub through a sieve. Place in a cooking basin. Add sugar, stir and heat at 80° for several minutes.
• When hot, pour into sterile jars and cover with lids.
• Place half-liter jars in a saucepan with hot water and sterilize for 15 minutes and liter jars for 20 minutes.
• Immediately seal tightly.
• Cool upside down.

Raspberry jam with agar-agar

Ingredients:

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

Cooking method

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

Note to the hostess

Raspberry jam is stored in a dry, cool, dark place.

Despite scrupulously following all the rules for making jam, sometimes it turns sour.

If slight mold appears on the surface of the jam, carefully remove it and cover the jar again with parchment. This jam should be eaten first.

If the jam begins to sour, place it in a cooking basin, add 200 g of sugar for each kilogram of jam and digest, being sure to skim off the foam. Then pack it hot into jars. They use it to make compotes, jelly, and make mousses.

Surely you will agree that on a cold winter day it is nice to drink tea with delicious and healthy raspberry jam. In addition to the amazing taste, the delicacy is rich in vitamins, and also helps with colds, which is good when a child is sick, and the medicines are bitter and not as healthy as fresh raspberries. You can preserve even more vitamins in the berries by preparing raspberry jam for the winter without cooking. Without heat treatment, the fruits are practically fresh, which means they contain much more nutrients, which has a beneficial effect on the human body.

Recipe for pureed raspberry jam with sugar without cooking

To prepare “raw” jam you will need 1 kg of berries and 1 kg of granulated sugar. This amount of ingredients should yield about 3 jars of jam, half a liter each.

The first thing you need to do is prepare the raspberries - sort out the berries, rinse them in cool water and place them in a colander or on a towel to drain off excess water.

Next, you need to chop the berries, for this you will need a meat grinder. But you can get by with a regular mortar. The main thing is that the result is a homogeneous paste. When the raspberry puree has the desired consistency, you can add granulated sugar.

Note! When using powdered sugar instead of sand, the preparation of jam will speed up significantly, since the powder will dissolve much faster. The jam will be ready in a couple of hours.

So, mix the berries with sugar until the consistency is homogeneous. Leave the container with the treat in a warm place for a while (3-6 hours), during which time the sugar will dissolve. When time passes and no granulated sugar is visible in the raspberry puree, the jam is completely ready. The main thing is not to leave it for more than the required time, otherwise the product will deteriorate.

Pour ready-made raspberry jam without cooking for the winter into prepared jars, which must first be washed with soda and steamed. When the sterilized jars are filled with treats, sugar is poured on top in a thin layer, and they are tightly closed with lids. This jam is stored in the refrigerator or cellar (or on a cool balcony). It can be consumed immediately or added to sweet dishes: pancakes, pie, buns, semolina porridge, etc.

Raspberry jam with whole berries without cooking

Raspberry jam with whole berries, prepared without cooking, has a special taste. At the same time, the delicacy not only retains all the beneficial substances and vitamins, but when you eat it you will be able to taste the whole, almost fresh berry. Here, as in the previous recipe, we take the ingredients in a 1:1 ratio.

The washed and sorted berries are placed on a towel to allow them to drain without the possibility of crushing the berries. It is desirable that the selected raspberries are smooth, whole and ripe, the berries are strong and dry. Only when the raspberries are dry can they be placed in jars in even rows. In this case, each row must be sprinkled with sugar. Periodically, the jars need to be shaken so that the sugar gets into all the cracks between the berries and fills as much space as possible.

When all the berries are sprinkled with sugar, the jars are placed in a large wide pan filled with water and thus sterilized for 20 minutes. After this, the jam can be closed and stored securely in the refrigerator after it has cooled. This aromatic and healthy jam, prepared with virtually no cooking, will be an excellent addition to tea.

Jam made from whole berries can be made even more aromatic and even more healthy if you replace sugar with honey - a real storehouse of vitamins.

To do this, clean and dry berries are placed in a jar or plastic container, and then filled with bee dessert. Containers with jam are put into the freezer, where they are stored. This delicacy has a completely different, unique taste and aroma.

Raspberry jam without cooking, prepared for the winter by a caring housewife, has many advantages over classic jam and five-minute jam. The raw delicacy retains almost all the vitamins contained in ripe, fresh berries. Usually the ground mass is prepared with sugar, but for lovers of whole berries there is a recipe for jam without cooking from raspberries in their natural form. In such preparations, the fruits retain their shape and have a beautiful, appetizing appearance. Choose according to your taste!