Making raspberry jam at home for the winter so that the berries remain intact is a whole science. It is known that the fruits of the bush are incredibly tender and crumple in an instant. My recipes and secrets of preparing the delicacy will help you make the berries float appetizingly in the clear syrup.
I think that this is the most useful preparation that helps to cope with a cold in a tasty way. Carlson himself was treated with a treat and, if you remember, he was pleased.
How to make raspberry jam with whole berries
Our grandmothers, without further ado, put raspberries and sugar in a bowl and cooked for a long time, obtaining a thick, sweet mass. I share the secrets of proper cooking, allowing you to keep the berries intact.
The main secret is to quickly cook raspberries in syrup, and there are several points that you need to know and follow.
- The ideal time for harvesting is after the rain, but when the berries have already dried out.
- After picking, try not to pour the berries into another container unnecessarily.
- Don't wait long - start cooking the dessert right away.
- If the fruits are collected on your site, you can skip the washing process. It is at this point that the berries become wrinkled, and it is incredibly difficult to preserve them. If you still need to wash, throw it into the basin, pick out the debris that has floated to the top, then carefully scoop out the berries with your palms.
- There is no way to prepare the jam quickly; sprinkle the raspberries with sugar and place them in a cool place.
- The thickness of the jam can be adjusted by the amount of sugar. Add less if you like a thin dessert, or add more if you want a thicker consistency. Some more tips can be found on another page of the site, there are also raspberries.
How to check the readiness of raspberry jam:
- Place a drop on a saucer and watch the movement of the drop. In the finished delicacy it does not spread, but slowly spreads to the sides.
Raspberry jam - a classic recipe with whole berries
I suggest classic way cooking, in which the main goal is to preserve the raspberries whole, will be easily achieved.
Required:
- Berries - kilogram.
- Water – 3.5 glasses.
- Granulated sugar – 1.5 kg.
How to cook delicious jam:
- If you have to wash the raspberries, be sure to dry them by spreading them in a thin layer on a towel or newspaper.
- First step: make the syrup by boiling water with sugar and stirring until the sweetness is completely dissolved.
- Place the berries in a basin, pour boiling syrup over them and leave for a couple of hours.
- After the specified time, carefully pour the syrup into a separate bowl. Place on the stove and cook for 20 minutes. It will thicken and will be almost ready. If you drop it on a saucer, it won’t spread.
- Add raspberries to the syrup and cook over low heat for an additional 10 minutes. Let it boil strongly, remove the foam and turn off the heat.
- Place dessert in jars when it is cold. It is also advisable to store it in a cooler place.
Five-minute raspberry cake with whole berries
The disadvantage of this method of cooking raspberry jam is that it is difficult to protect it from fermentation, since the cooking time is minimized. But the vitamins will be fully preserved. To keep the dessert throughout the winter, we will cook it with citric acid, which is an excellent preservative. I advise you to be sure to sterilize the jars and store the product in the cold.
Take:
- Raspberries – 2 kg.
- Water – 600 ml.
- Citric acid – 1/3 small spoon.
- Sugar – 1 kg.
Step by step recipe cooking:
- The first step is boiling the syrup. Throw sand and citric acid into the water, place it on the stove and wait until it boils.
- Cook for 3-5 minutes and pour into a saucepan with raspberries. Pour slowly, carefully, trying not to damage the integrity of the berries.
- Continue cooking for exactly 5 minutes. Quickly skim off the foam and immediately pour the jam into jars.
- The last step is to roll, cool and store. No need to turn over.
Cooking raspberries in three stages with lemon
If you cook raspberry jam in three steps, you are guaranteed to be able to preserve the preparation for the whole winter. This technology instant cooking allows you to leave the berries whole, which is our goal, since they do not have time to boil.
- Sugar - kilogram.
- Berries - kilogram.
- Lemon – ½ part.
Recipe for making raspberry jam:
- Sprinkle the clean berry with sugar. Squeeze out lemon juice and pour into the pan.
- Leave to infuse. After 2-3 hours you can start cooking.
- Start heating the mixture over low heat. If signs of boiling appear, remove the container from the heat. Do not allow it to boil. Skim off the foam and forget about the jam for a while - let it cool.
- Put the cooled dessert back to cook. Bring to a boil and cool again.
- I recommend doing a third cooking, then the jam will be quite thick, and the raspberries will remain intact. But in the third approach, the dessert should boil.
- Cook it for no longer than 5 minutes and immediately distribute into jars. Screw under the iron lid, cool and refrigerate.
Yellow raspberry jam with whole berries
When cooking yellow raspberries, there are some nuances, since they are sweeter than usual. Due to the abundance of seeds in the berry, it is recommended to make jams from it - when crushed in a sieve, the seeds are removed. We will make delicious jam correctly, following the recommendations of experienced housewives. As a result, in whole berries, the grains will not be noticeable.
You will need:
- Yellow raspberries - kilogram.
- Granulated sugar – kilogram.
- Place clean berries in small portions into a bowl, sprinkle with sand. This will prevent the raspberries from getting crushed.
- Leave for 5-6 hours, or better yet overnight, in a cool place.
- Set the berries that have had time to simmer. Warm up slowly over low heat.
- After boiling, without turning it off, carefully remove the berries with a slotted spoon.
- Check the sugar in the syrup; if it has not yet dissolved completely, stir and complete the process.
- Leave the syrup to cook. When it thickens well, add the raspberries back into it.
- All that remains is to let the dessert boil strongly, remove unnecessary foam and distribute into jars.
- Jam sealed in sterile jars can be stored in the pantry for no more than a year. In the cold, the dessert will last up to 3 years.
There are never too many recipes, so keep one more - a video with a step-by-step description of how to prepare delicious raspberry jam with whole berries. Good luck with your preparations.
There are a whole sea of rubies this year with raspberries! In 3 hours I picked 7 liters of wild berries. What to cook with raspberries for the winter? Well, of course, jam! In winter, we enjoy drinking tea or milk with it and treating colds. We give the child semolina porridge so that he can eat it on both cheeks and not wrinkle his nose :) For the first time I made raspberry jam herself - the grandmother told her signature recipe and told the secret how to cook for the winter thick jam raspberries with whole berries.
How much sugar do you need for raspberry jam?
The ingredients for making raspberry jam according to grandma’s recipe are as follows:
- 1 kg raspberries
- 1 kg sugar
For raspberry jam you need so many berries How many And Sahara. Proportion: 1 to 1.
Thick raspberry jam for the winter: how to cook
Let's move on to the main thing: how to make thick raspberry jam for the winter - step by step:
- We sort the berries, but do not wash them. Sprinkle with sugar (in the proportion of 1 kg of berries to 1 kg of sugar), layer by layer in an enamel saucepan. Leave overnight or for 6-8 hours. During this time, the berries will give juice.
2. Place the pan on the stove and turn on medium heat. The contents of the saucepan will soon boil and the sugar will dissolve. After boiling, the jam should be cooked for 5-10 minutes and then turned off. Attention! During cooking raspberry jam You need to stir so it doesn't burn. But it’s better to do this not with a spoon, but by rotating the pan in a circle (holding the handles). This will save whole berries, do not crush them.
3. When the jam boils, foam forms. It needs to be removed. It’s delicious to drink some tea with foam after a hard day’s work at the stove :)
4. When the jam has cooled after the first cooking, light the fire again. Bring to a boil again and cook for 5 minutes. Then turn it off, cool and repeat the cycle again. In total, the jam should be boiled 3 times. Thanks to this, it becomes thick and dark burgundy. So,
Question: How long does it take to cook raspberry jam?
You need to cook in 3 stages:
1 time: 10 minutes after boiling;
2 times: cool and cook again for 5 minutes after boiling;
3 times: cool and cook again for 5 minutes after boiling;
There is nothing complicated about it, believe me 😉
When is the jam ready?
Check the readiness of the jam drop by drop, after the 3rd boil. The jam should cool down. When the jam is ready, the droplet does not spread, it becomes viscous and viscous. The jam is thick, bright and aromatic.
How much jam does 1 kg of raspberries make?
To make raspberry jam, I took exactly 1 kg of raspberries and 1 kg of sugar. Please note that one liter of raspberries does not correspond to one kilogram. There is much more in one kilogram, about 2 liters. I used scales, which I advise you to do, so as not to guess on the coffee grounds 😉
So, from 1 kg of raspberries and 1 kg of sugar we got a little less than 1 liter of ready-made raspberry jam:
Have you already stocked up on jam? Share your recipes in the comments! This is very interesting to us! 😉
Raspberry jam for the winter can perhaps be considered one of the most popular recipes for preparing this berry. The reason for this is the extraordinary taste, aroma and healing properties raspberries This delicacy is familiar to almost every person since childhood, because during colds we were often given tea with raspberries.
Drinking tea with raspberries is both healthy and tasty, and in addition, jam can be filled with baked goods and used for other purposes. It’s easy to prepare a wonderful dessert, just use the right technology and delicious jam for the whole family is ready. 
Five-minute raspberry jam
Ingredients:
- fresh raspberries – 1 kg;
- granulated sugar – 0.8 kg.
How to make five-minute raspberry jam for the winter:
No matter how strange it may sound, it is not necessary to wash raspberries - when washed, the berries lose some of their flavor, plus when cooked, they can become soft and lose their shape. However, dust and dirt must be removed. Therefore, we carefully sort it out and literally for 10 minutes. fill with lightly salted water - at the rate of 1 tbsp. l. salt without a slide per liter of water. The berry should be completely hidden. After a few minutes, everything unnecessary will emerge. We catch the living creatures with a slotted spoon, drain the water from the berries and quickly and carefully rinse them with low pressure of water so as not to damage the integrity of the berries.
Place the washed berries in a colander and then add sugar. Gently mix so that it is evenly distributed and leave for 4-6 hours, maximum overnight and in a cool place.
Another secret to preserving tender raspberries whole is that the portion of berries should not be large, but the container in which they will be cooked should be large. Otherwise, the freer the raspberries are in the container, the better.
Heat the berries over low heat until the sugar is completely dissolved, then increase the heating power to maximum and boil the jam for 5-7 minutes.
During cooking, foam will form - we arm ourselves with a slotted spoon and mercilessly remove all of it. Firstly, this way the jam will cook better and more evenly. Secondly, the remaining foam can provoke the development of bacteria, and the jam will turn sour. Remove the jam from the stove and prepare the jars.
Canning
. Wash jars and plastic lids thoroughly using soda and a stiff brush or sponge, rinse with water and scald with boiling water. Ready. Sugar is an excellent preservative, so the container does not need more thorough sterilization. It is not advisable to use metal screw caps, as they will change the color of the jam to dark red, even burgundy.Pour the jam into jars, wait until it cools, and put it away for storage. We are waiting for winter to treat ourselves to delicious and aromatic sweet preparations. 
Thick raspberry jam for the winter with whole berries
Ingredients:
- 1 kg raspberries;
- 1 kg sugar.
Advice!”]To get thick raspberry jam you need as many berries as sugar. Proportion: 1 to 1.
Step-by-step recipe for raspberry jam for the winter with whole berries:
We sort the berries, but do not wash them. Sprinkle with sugar (in the proportion of 1 kg of berries to 1 kg of sugar), layer by layer in an enamel saucepan. Leave overnight or for 6-8 hours. During this time, the berries will give juice.
Place the pan on the stove and turn on medium heat. The contents of the saucepan will soon boil and the sugar will dissolve. After boiling, the jam should be cooked for 5-10 minutes and then turned off.
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Attention! “] During the cooking process, stir the raspberry jam so that it does not burn. But it’s better to do this not with a spoon, but by rotating the pan in a circle (holding the handles). This will keep the berries intact without crushing them.
When the jam boils, foam forms. It needs to be removed. With foam, it’s delicious to drink tea after a hard day at work at the stove.
Place the jam that has cooled after the first cooking on the stove. Bring to a boil again and cook for 5 minutes. Then turn it off, cool and repeat the cycle again. In total, the jam should be boiled 3 times. Thanks to this, it becomes thick and dark burgundy. So,
How long should you cook raspberry jam so that it is thick and the berries remain intact?
You need to cook in 3 stages:
- 1 time: 10 minutes after boiling;
- 2 times: cool and cook again for 5 minutes after boiling;
- 3 times: let cool again and boil the jam for 5 minutes.
The readiness of the jam is checked drop by drop, after the 3rd boiling. The jam should cool down and when it is ready, the droplet will not spread. It becomes viscous and viscous. Sweet raspberry jam is aromatic, bright and thick.
How much jam can be made from 1 kg of raspberries?”] From 1 kg of raspberries and 1 kg of sugar we get a little less than 1 liter of ready-made raspberry jam
The berries were almost completely preserved intact and unharmed. Aromatic and healthy thick raspberry jam is ready for the winter! 
Raspberry jam for the winter without cooking
Berries with granulated sugar are a storehouse of vitamins for the whole family. This dessert is very easy to prepare, so even a culinary amateur can create it. Raspberry jam for the winter without cooking is also called “live”, the berries are not heat treated, they can be stored raw. Pros:
- Jam relieves fever and headaches due to colds. Another useful property: reliable strengthening of the immune system.
- Finished product often used for preparing various baked goods.
- With “cold” preservation, there is no need to spend a lot of time at the hot stove, which is especially unpleasant in the summer.
In order for the fragrant delicacy to be pleasant to the taste and have a low calorie content, all proportions must be strictly observed.
To make raspberry jam for the winter without cooking, you need following products:
- ripe berries – 1 kg;
- sugar – 2 kg.
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Preparation:
The main product is carefully sorted, damaged berries and sepals are removed. After this, the raspberries are placed in a large bowl to make it easier to grind. Sugar is added to the berries. The mixture should be left for a couple of minutes.
Afterwards the ingredients turn into mush. This is best done with a wooden mortar. The mass should be homogeneous. The future raspberry jam for the winter is laid out in dry, sterilized jars.
A fragrant fresh dessert is covered with sugar. The layer of sweet sand will harden under the influence of the juice, creating a solid layer. It will protect the workpiece from air.
Jars of raspberry jam are closed with a lid for the winter. It is recommended to freeze the dessert and store it in the refrigerator. 
Thick raspberry jam for the winter with gelatin
There are very few pectin substances in raspberries, so it is unlikely to cook something thick from them without adding thickeners of various kinds. And with gelatin it turns out beautiful, viscous, bright and aromatic.
It is logical that the more gelatin you add, the thicker the consistency of the product will be, even to the point of confiture. But if we call the workpiece “jam”, then a viscous pouring consistency will be quite enough - we take a moderate amount of gelatin.
You will have to store the jam in the refrigerator or cellar so that the structure of the delicacy is well preserved. A kilogram of raspberries will yield two half-liters of jam and another vase for testing.
Ingredients:
- 1 kg of raspberries, fresh or frozen;
- half a glass (100 ml) of water for boiling berries;
- 1 kg sugar;
- half a teaspoon citric acid;
- 1 package (15 g) gelatin;
- 0.5 cups of water for soaking it.
Step-by-step recipe for raspberry jam with gelatin for the winter:
Pour gelatin with cold boiled water, mix well and leave to swell while we process fresh raspberries.
We sort and wash the berries, let the water drain. If the raspberries are homemade, grown with your own hands, clean, not dusty, there is no need to wash them.
Place the raspberries in a saucepan and add about half a glass of water. Bring the berries to a boil over low heat.
The raspberries begin to actively release juice and for the most part the fruits fall apart, but fragments of the berries remain. Be sure to remove the foam.
At the same time, sterilize cleanly washed jam jars and lids in a bowl of boiling water - 15 minutes is enough. By the time you spread the raspberry jam, they should have time to dry. Add sugar to raspberries. And cook over low heat, stirring occasionally, for 15 minutes.
Add citric acid. It compensates for the cloying quality of raspberry jam and makes it brighter.
In addition, as a preservative, lemon will contribute to better storage of preserves.
Remove the raspberry jam from the heat and let it cool slightly to 85-90 degrees before adding the gelatin, which is already perfectly swollen. Add gelatin.
Okay, stir to the very bottom, return the pan to the stove and bring to a boil, turn off the heat.
To quickly cool down, pour the raspberry jam into dry, sterilized jars. There is no need to turn it over onto the lids, just close it, let it cool to room temperature and put the jam in the refrigerator or transfer it to the basement.
Once cooled, raspberry jam for the winter acquires a pleasant consistency - like thick jelly. It perfectly preserves the taste and aroma of raspberries. 
Raspberry jam for the winter - recipe with lemon
Adding to raspberry jam fresh lemon will give the sweet preparation a special piquancy - one that adding citric acid will never give.
Required:
- 2 kg raspberries;
- 2.5 kg granulated sugar;
- a quarter of a lemon.
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A simple recipe with photos of raspberry jam with lemon:
Place the berries in an enamel bowl and cover with sugar. Leave overnight.
Advice!”]If the room is very hot, it is better to place the dishes with raspberries in the refrigerator on the bottom shelf.
Overnight, the raspberries will drain under the influence of sugar and release a lot of juice. Place the container with raspberries and juice on the stove and bring to a boil over very high heat. Immediately after the raspberry syrup boils, reduce the heat. Cook raspberry jam over low heat for 20-30 minutes, stirring occasionally and skimming off the foam with a wooden spoon. The longer the raspberries are cooked, the thicker the jam will be.
Five minutes before the end of cooking, add freshly squeezed lemon juice and stir.
Cool the finished jam slightly. To speed up this process, you can place a bowl of hot raspberry jam in cold water. Place the cooled raspberry jam into sterile jars and roll up. Store preparations for the winter in a cool, dark place.
Video recipe: raspberry jam for the winter in a slow cooker
- It is better not to overcook raspberry jam. Firstly, it won’t be as tasty; the berries will become dry and without flavor. And such jam will become sugary quickly. If you don’t finish cooking, you run the risk that the jam may quickly turn sour or become moldy.
- By the way, to prevent the jam from molding, cover the top of the jar with sugar, you will get a sugar jam and then the jam can sit for years and nothing will happen to it.
- Malicious worms often settle in the berry; to remove them, fill it with water, adding a handful of salt, they will all float to the top, and removing them will not be difficult.
- What can I add? The possibilities here are literally endless. Add orange slices, melon, pumpkin, traditional gooseberries and cherries or cherry leaves.
The favorite delicacy that good housewives pamper their households with in winter is, of course, jam. Made from berries and fruits that have absorbed sunlight all summer, it lifts your spirits and gives you strength, especially if you eat it with hot tea and with your family.
Fragrant preparations
Summer, holidays, countryside... Those who were lucky enough to spend time with their grandmother in childhood are sure to keep in their memory the best memories of these wonderful days. And, of course, it is unlikely that you will be able to forget the smell that fills almost every village house during the ripening of berries and fruits - the smell of jam. And how wonderful the delicious raspberry jam smells!
The hard work of our mothers and grandmothers can generally be envied, because how much effort and patience needs to be put in to fill the shelves with pickles, marinades, compotes and everything that is usually stocked for the winter.
Modern young housewives who are trying to keep up with more experienced ones have a hard time, because homemade preparations take a lot of effort and time, plus experience and proven recipes are also very important. To avoid falling on your face, you can use more easy ways please your loved ones with homemade delicacies. The first step would be to prepare raspberry jam using a simplified recipe.
Note to young housewives
You don't have to spend the last days of summer scurrying around the stove to make a couple of jars of jam. Try cooking something that requires cooking and you will love this method. You will need ripe fruits or berries, sugar and 15 minutes of time.
This raw jam is much healthier, because it does not undergo any heat treatment, which means all the vitamins and useful material are fully preserved. The taste of raw jam is not as rich and delicate as that of cooked jam, but it closely resembles the taste of fresh fruit.
The storage conditions for raw jam are also different. You need to store it in the refrigerator or in a very cold basement, and for longer storage you can even freeze it.
Why raspberry
Raspberry jam without cooking, the recipe for which will be given below, is very tasty and healthy. It is recommended to start experiments on making raw jam with this berry. Raspberries contain a huge list of substances beneficial to the body:
- vitamin C - strengthens the immune system, strengthens bones and teeth, promotes wound healing;
- vitamin B - normalizes the nervous system;
- vitamin A - improves vision, is responsible for skin health, growth and skeletal formation;
- vitamin PP - normalizes stomach function, improves blood supply, fights cancer cells;
- as well as glucose, magnesium, iron, essential oils and many others.
Raspberry jam helps with colds due to its antipyretic and anti-inflammatory properties. Raspberries also improve appetite.
Children especially love raspberry jam, but babies should be fed this delicacy in moderation, because it contains a large amount of sugar. If your baby is allergic, then pay your attention to yellow-fruited and black-fruited raspberries (yes, those also exist).
Raspberry jam without cooking. Recipe
Today you can buy pectin from various brands, but it is very important to follow the instructions on the package. Under the influence of high temperatures, pectin loses its properties, so it is added at the end of cooking. If you want to make raspberry jam thicker without cooking, the recipe must be supplemented with special pectin, the product with which can be stored in the refrigerator or frozen.
The main advice that all housewives give is: pectin should be stirred very well, otherwise jelly lumps will form in the jam.
Important: clean jar and correct lid
One of the reasons why jam or any other preparations will not be stored is unsterilized containers. Many methods have been invented for steaming, in a pan of boiling water, in a microwave, in a double boiler, some even manage to sterilize dishes with alcohol.
We recommend using the most convenient and proven method - in the oven. You need to wash the jars and place them wet in a cold oven, upside down. Then turn on the gas and set the temperature to approximately 160-170 degrees. Sterilization in this way takes about 10 minutes, but immediately remove the jars from the hot oven do not do it. You just need to turn off the gas, open the door and let the glass container cool.
How to make raspberry jam
As for the lids, it is most convenient to boil them in a saucepan with water for about 10 minutes, but this must be done immediately before use. Jam prepared in the traditional way is best rolled up, but five-minute raspberry jam and raw jam are best covered with a plastic lid or a metal lid with a thread.
How often do we want to arrange a sweet life for ourselves. Especially at a time when the harsh winter cold has arrived. During such a period, what could be better than delicious raspberry jam along with hot tea. It is hardly possible to come up with something better when a blizzard is raging outside the window. In addition to its sweetness, thick raspberry jam for the winter is an effective and tasty remedy against colds.
Let's go a little deeper into the past. The historical home of raspberries is Greece. According to ancient legend, a nymph named Ida collected it for the supreme god Zeus when he was still very young. And the raspberries turned red thanks to the blood of a nymph who was scratched on a thorny bush.
Let's now talk about the unconditional benefits of this sweet berry. It contains fiber and a lot of sucrose. And also pectin, minerals, carotene, and most importantly - a lot of vitamins. That's why one of the best properties of raspberries is their anti-inflammatory effects. If you have a sore throat, eat raspberries and it will soon go away!
Raspberry jam is not only tasty, but also healthy product
Any good housewife is simply obliged to close at least a few jars of raspberries for the winter. And the more, the better. After all, winters are long, cold, and no one is immune from illness. But raspberries, as we all know, are the best natural medicine.
And sometimes you just want to treat yourself to something delicious, drinking hot tea and eating jam from these berries in the warm company of friends or family. That’s why everyone loves thick raspberry jam in winter.
We have chosen for you best recipes raspberry jam. You can have absolutely no doubt that it will retain all its beneficial anti-inflammatory properties, and the vitamins will undoubtedly remain in place.
The good thing about these recipes is that some of them can be prepared several ways! And you can choose the one that suits you best.
Well, let's get started with our preparations!
Raspberries with sugar for the winter with cooking
To make jam according to this recipe, you usually take a kilogram of sugar and a kilogram of berries. In general, this recipe for boiled raspberries with sugar for the winter can to some extent be considered a classic, since it is what housewives choose most often.
So, let's start cooking.
But try to leave as little water as possible after this. And it’s better to let the berries dry, otherwise the jam will not be thick, as we would like, but, on the contrary, liquid.
Next, you need to take a wide basin or any other large container in which we will cook our jam, and begin to lay out the raspberries and sugar in alternate layers. Sprinkle the berries with sugar, and so on until they are gone.
It is desirable that the last layer be sugar. This move will allow us to distribute the layers as evenly as possible, and there will be no need to mix them.
A very important point! During cooking, you should not use enamel containers - your jam may burn and everything will go down the drain.
The dishes should be covered with gauze and left overnight so that our raspberries release as much juice as possible. We check it in the morning - if, in your opinion, there is enough juice, you can begin the actual preparation. To make it more convenient, let's gradually figure out how to cook this healthy sweet.
Interestingly, there are two preparation options for this recipe:
First– prepare a syrup of suitable thickness, pour it over the berries and boil. After this, let the jam boil for another five minutes and then pour into jars.
Second– use repeated but short-term cooking.
You can try two options and choose the one that seems easier or more convenient. You can rest assured that one way or another, you will get a thick delicacy with whole berries, which will be preserved throughout the winter without any problems. But now we will take a closer look at the second cooking option.
What do we have to do:
Set the fire to medium power. Bring our contents to the boiling point when the sugar dissolves. Let it boil for another five minutes, and then remove from the stove and wait until our jam has cooled completely. You need to mix very carefully to leave the berries intact. Of course, if that's what you want.
When the jam has cooled, we repeat the process - put it on medium heat, bring it to the boiling point, and after five minutes remove it from the stove again and let it cool completely.
Do not forget that the foam that will form during cooking must be skimmed off. But in fact, raspberry foam is very tasty. No wonder children like her so much. And yet, we don’t need it in the jam itself.
This cooking process must be repeated three times. After the third cycle, you should bring the jam to readiness. You can tell by the dark burgundy color and thickness of the syrup.
If you want to make sure that the treat is ready, it is very easy to check. Pour a teaspoon of syrup into a plate and move the spoon as if stretching it. If a groove appears and begins to harden, then everything is ready.
A little trick: if you want your jam to become very thick, you should add a little pre-soaked gelatin to it.
Pour the finished jam, while still hot, right up to the neck into prepared jars, sterilized in advance in any way convenient for you. After which they should be turned over and wrapped so that they cool more slowly. And as the jam hardens, it will thicken.
So, everything is ready. Congratulations, you did a great job!
Recipe for grated raspberries with sugar for the winter
As in previous recipe, the ratio of ingredients is the same:
- Raspberries – 1 kilogram;
- Sugar – 1 kilogram.
How to cook:
Jam according to this recipe should be stored in the freezer, so the ingredients can be taken in equal quantities. Like last time, we take only ripe and preferably whole berries. We sort through, rinse thoroughly and remove excess water.
Then we sprinkle the berries with sugar and now there are a couple of points from which you can choose the most suitable one for you. Raspberries can be crushed using a wooden pestle, or you can simply beat them with a blender.
Another advantage of the recipe for grated raspberries with sugar for the winter is that you don’t need sterilized glass jars. Plastic containers are more suitable here.
Having filled them to the top, put the raspberries in the freezer or on the top shelf of the refrigerator. It is noteworthy that the jam will not freeze, even if you store it in the freezer. The viscous and thick syrup of a raspberry delicacy prepared in this way will be no worse than one cooked on the stove.
Raspberry jam for the winter, a simple recipe - “five minutes”
Many housewives really like this recipe. After all, it cooks very quickly, that’s why it’s called five-minute. But there is one caveat - with all the speed of preparation, you should try not only to make it really thick, but also to preserve all the vitamins as much as possible.
So. The amount of ingredients can be as you wish, but the ratio is always 1 to 1. You should not use water. Thanks to this, the syrup will come out viscous and thick.
Drying berries in a colander
The raspberries should be sorted as usual, but they should not be washed. Only if you notice caterpillars in it. Then fill it with salted water for a while and then rinse. After everything, put the raspberries in a colander so that the remaining water drains and the berries dry.
When all the preparatory procedures have been completed, place the raspberries in the container in which we will cook them. The berries need to be mashed, mixed with sugar and placed in a cool place overnight.
You can start cooking in the morning. After mixing the mass again, you need to put it on low heat and stir frequently until the sugar is completely dissolved.
When this happens, you need to increase the heat, and then bring the mixture to a boil, then boil for another five minutes. Do not forget that the foam must be skimmed off during cooking.
Pour hot jam into jars to the very brim and screw on tight lids. You need to store the jam wrapped up in a dark and cool place.
As you can see, a simple recipe for raspberry jam for the winter is really very easy to prepare and really takes five minutes.
Jam made in its own juice
Many people love this recipe precisely because raspberries retain not only their beautiful color and delicious aroma, but also their natural taste.
As in all previous recipes, berries and sugar have a 1 to 1 ratio. Raspberries must be washed, dried and sprinkled with sugar. And leave for several hours until the berries release their juice.
After stirring the mixture, put the future jam on low heat. This is a very important nuance, since you need to remove the jam from the stove as soon as it boils.
When the jam has cooled completely, the cycle will need to be repeated a couple more times - this will help you achieve the required thickness.
Pouring the jam into pre-prepared jars, place in a cool, dark place.
That's all. We have tried to prepare for you the simplest and most delicious recipes thick raspberry jam with the most detailed step by step description all actions. Bon appetit!