Raspberry jam - 8 delicious recipes for the winter

Raspberry jam is a fragrant and insanely tasty delicacy that our grandmothers and mothers have treated us with since childhood in order to avoid winter colds and seasonal ailments. You can make jam for the winter according to a wide variety of recipes, but only one thing will remain unchanged - the rich raspberry aroma when you open each jar of this vitamin blank. We have prepared 8 of the best recipes for you!

Delicious thick raspberry jam for the winter

Canning raspberry jam, its density is very easy to regulate with granulated sugar; the more sugar, the thicker the delicacy. As a rule, for making jam, sugar is taken in a 1: 1 ratio, but we will take 800 g so as not to create an unnecessary burden for health and shape, and we will achieve thickness with the help of one secret ingredient.

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  We sort the berries, rinse and leave in a colander to glass the water. Next, transfer to a bowl and chop the raspberries in any convenient way - in a meat grinder, blender or crush.
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  We put it on the stove, add a little water, it will help the sugar dissolve faster. Be sure to remove the foam when it appears, boil for 3 minutes after boiling.
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  If we want to remove the seeds and achieve uniformity of the jam, we wipe the raspberries into another pan through a sieve or with the help of cheesecloth. How to do this is described in detail in the "Seedless Jam" recipe. Or leave the jam as it is. After rubbing, you get raspberry juice with a pulp of about 1 liter.
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  Add sugar. Even with this amount, the jam is very sweet.
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  Stir and send the bowl to the fire again. Cook after boiling for 15-30 minutes, no more. We constantly remove the foam. Do not be confused that the jam is still liquid - this is not the end result yet.
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  To check the readiness of the jam - drip the jam onto a dry plate - the drop should not spread. Stir citric acid in a little water, add to raspberries, bring to a boil and turn off the heat. This process will help stabilize the gelling effect so that the jam does not become sugared and maintains a pleasant color in the final product.
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  Pour hot jam into prepared sterile jars and roll up. After 8 hours, the jam will thicken and you can taste it. The jam is thick and tasty.

Bon Appetit!

Step-by-step recipe for pitted raspberry jam

The jam made with this recipe just melts in your mouth! It will look beautiful in sockets on the festive table. And the whole secret is that we will remove all the bones! The wiping process will take some time, but you will be very happy with the result.

Ingredients:

• Fresh raspberries - 3 kg.
• Sugar - 1.5 kg. 

Cooking process:

1. We sort out the berries from the debris and, if necessary, wash them.
2. We spread the berries in a saucepan or basin, grind with a wooden crush (you can also use a meat grinder or blender) to a state of puree.
3. We put on fire until boiling and first cook without sugar until the berries are soft for 15-20 minutes over low heat. Stir constantly. Turn off the heat and let the mass cool slightly.
4. Now we are getting rid of the seeds - you need to grind the berries.This can be done either through a colander with a wooden spatula, if the holes in it are very small and do not allow the bones to pass, or through a sieve, well, the most reliable way is through cheesecloth folded 2 times by squeezing with your hands. As a result, you should get a homogeneous juice.
5. Add sugar and boil the jam over low heat for no more than half an hour, stirring every 5 minutes. Remove the foam from time to time. By the time of readiness, we are guided like this: if you drop jam on a dry saucer and tilt it, then the drop will flow slowly, and when it cools well, it freezes.
6. Pour the jam into sterilized jars and leave upside down until completely cooled. Store in a cool place.

Tip: from the mass remaining after grinding, you can prepare compote.

Thick raspberry jam with added gelatin

Thick and dense jam is prepared very simply and will take its rightful place on your table in the form of a wonderful independent dessert. Gelatin has an excellent composition that can improve mental performance, accelerate metabolic processes in the body and strengthen the nervous system. This product will help to keep your skin, nails and hair in good condition as it contains collagen. Perhaps that is why this thickener is so loved by housewives for preparing such desserts.

Ingredients:

• Raspberries - 1 kg.
• Sugar - 1 kg.
• Gelatin granules - 10 g.
• Water - 300 ml. 

Cooking process:

1. We sort out the raspberries, remove the stalks and eliminate the litter. Pour into a colander, rinse the raspberries with running water and leave in it to dry a little.
2. We place the raspberries in a basin and leave to stand for about 30 minutes, drain the water that has collected at the bottom, and grind the berries with a blender.
3. Add granulated sugar to the raspberries, stir well. Cover the bowl with the berry mass on top with a towel and leave it alone for an hour. During this time, it is necessary to stir the mass several times so that the sugar is completely dissolved in the raspberry juice.
4. Combine gelatin in another container with 100 ml. water at room temperature. We set aside the liquid for at least half an hour. During this time, the granules are well saturated with water and swell.
5. Put the dishes with berry puree on the stove over medium heat. Add the remaining water, and stirring constantly, heat the raspberry blank until the sugar is completely dissolved in it. Slightly increasing the heating temperature, bring the raspberries to a boil, then boil them at a low boil for no more than half an hour. Remember to constantly scoop up the foam from the jam.
6. Add gelatin prepared in advance to the mass and cook it for another couple of minutes. We put the fragrant jam in sterilized jars and cork.

Enjoy your meal!

Delicious recipe for raspberry jam with agar agar

Agar agar is an equal replacement for gelatin, but it has several advantages. It is richer in vitamins and microelements: it contains many vitamins of groups A, B and D, calcium, potassium, phosphorus, iodine and iron, which are very necessary for our body. An excellent addition to the healthy and vitamin berry-raspberry!

Ingredients:

• Raspberries - 1 kg.
• Granulated sugar - 750 kg.
• Medium lemon - 1 pc.
• Agar-agar - ½ tsp 

Cooking process:

1. Pour the washed and dried raspberries into a bowl, add sugar and knead right in it with a crush. If you need to get seedless jam, additionally grind the berry mass through a sieve.
2. Pour into a saucepan, put on fire and bring to a boil. Stirring, cook the jam for 9 minutes, then add agar-agar, lemon juice and boil for another couple of minutes.
3. We remove the stewpan with jam from the stove, for convenience you can put it on the table, do not forget about the hot stand. We will wash the cans for seaming well in advance, an excellent tool for preparing cans is baking soda. Then we dry and sterilize, this can be done in a double boiler, multicooker or in an oven on a baking sheet, warming up for ten minutes.
4. We take one still hot jar with a grasp and pour jam with a small ladle. For storage for the winter, roll up the jam with boiled tin lids.But, you can leave a couple of jars in the refrigerator under twisting or nylon lids.

Try it! This delicious jam will decorate any tea party in winter!

How to make raspberry jam with pectin for the winter?

In this recipe, we'll make a mega - healthy raspberry jam. Raspberries are cooked for only 3 minutes and with a minimum amount of sugar. We preserve the taste and aroma of berries, and at the same time the jam is thick, bright and rich. Pectin is a product derived from apples, a source of dietary fiber, which makes this delicacy even more useful.

Ingredients:

• Raspberries - 1 kg.
• Granulated sugar - 100 kg.
• Wine or balsamic vinegar - 1 tbsp l
• Pectin - 10-15 g. 

Cooking process:

1. We go through tender raspberries, carefully and carefully reviewing them. We remove everything extraneous from the berries - small leaves, petioles or insects that come across.
2. Pour into an enamel saucepan, bring to a boil over low heat and cook quite a bit, stirring occasionally, until the berries dissolve. Turn off and cool to a temperature of 45-50 degrees, this is the temperature at which it is recommended to introduce pectin into the workpiece.
3. During this time, we will start preparing the pectin. You can't just pour it into the raspberry mass, it will remain in lumps, which then cannot be broken, which means that it will be very difficult to get jelly out of the liquid. We mix the pectin with sugar in a separate container and then calmly pour the resulting loose mixture in a thin stream in mashed potatoes.
4. Pour vinegar into jam. Boil for 3 minutes, stirring continuously. Pour the jam into previously prepared sterile jars, cover with lids and roll up. We turn the cans upside down and cover with a towel, just there, when cooled, pectin will show its effect.

Raspberry jam on pectin will perfectly complement your morning oatmeal or cottage cheese, decorate a pie or ice cream.

A simple recipe for making raspberry jam without cooking

Raspberries are a very useful berry and I would like to preserve all the vitamins and not subject it to heat treatment, but to preserve its most valuable substances. This is the simplest and healthiest jam recipe of all. In order for such a jam to be preserved in winter, you need to add more preservative, namely sugar. You can use the blank not only as a dessert, but also brew it like tea or use it as a pie filling.

Ingredients:

• Raspberries - 500 g.
• Sugar 500g.

Berry preparation process:

1. Opinions about whether to wash or not wash raspberries have long diverged. In this recipe, given that we will not cook it, we act without options as follows: we sort out the berries, collect water in the basin, dissolve 1 tbsp. l. salt. Gently place raspberries in this solution and leave for 10 minutes. We do this to get rid of insects, if we did not notice them, in such a solution they will float
2. We wash the raspberries after that several times, changing the water so that there is no salt left.

Cooking process:

1. We put the berries in a bowl, preferably enameled, and fill it with granulated sugar on top. Without stirring, put in the refrigerator for 3 hours.
2. After the lapse of time, gently grind the berry with sugar, it is better to do this with a wooden spoon, as our ancestors did.
3. We sterilize the jars and pour over boiling water. We lay out the grated berry and pour 1 tbsp on top with an even layer. l. sugar, this will allow our workpiece to be stored longer and protect it from mold.

This jam does not need to be rolled up, it is enough to close it with nylon lids and store it in a cool place.

How to prepare raspberry jam with currants for the winter?

This symphony of taste of summer berries will appeal to both children and adults. We'll be using red currants, although black or assorted ones can be used. In this recipe, currants play the role of a natural thickener, as they contain a lot of pectin.

Ingredients:

• Raspberries - 2.5 liters.
• Red currant - 1.5 liters.
• Water - 0.250 liters.
• Sugar - 600g per 1 liter of juice.

Cooking process:

1. We sort out all the berries, put them in an enameled basin, the dishes should be wide and low. We pour water.We put the basin on the stove and bring to a boil over low heat, perfectly put the divider on the burner, so the temperature will be better distributed.
2. When the juice begins to stand out from the berries even before boiling, remove the basin from the heat and transfer the mass for grinding to cheesecloth or into a sieve. We return the squeezed juice to the basin, having previously measured its amount. This is important for us to understand how much sugar to add. For each liter, it will take 600 g of granulated sugar, mix and boil, stirring constantly with a wooden spoon over low heat. We remove the resulting foam, it can be set aside in a separate saucer and served on the table for tea.
3. It takes about half an hour to cook the jam. At this time, we will prepare jars and lids, you can screw them.
4. Put the jam in sterile jars and cover with pieces of gauze. When the jam has cooled down and is covered with a film on top, you can roll it up. The next day, you can remove the jam in the cold.

Enjoy your meal!

Delicious and simple recipe for raspberry jam cooked in a slow cooker

Raspberry jam is a delicious treat for any occasion: both festive and painful. We will prepare this delicious preparation for the winter, and the multicooker will greatly simplify and facilitate the process of making fragrant raspberry jam.

Ingredients:

• Raspberries - 1,500 g.
• Sugar - 1,000 g.

Cooking process:

1. Rinse the berries, make sure that there are no foreign inclusions (leaves, branches, bugs) in them, let the water drain from the berries. Put them in a multicooker bowl, add sugar and leave for 3 hours. The berry will start up the required amount of juice.
2. Stir gently, close the multicooker and set the "Stew" program. Cook with the lid closed. The jam will be ready very quickly, and you can just do the jars and lids. Jars and lids are sterilized if you want to store jam in your closet all winter long.
3. At the end of the time, open the lid and pour the jam into the jars and seal. Turn over and cover the jars, leave to cool completely.

It is better to store jam in a cool dark place.

Bon Appetit!