Jam from raspberries has always been considered not a simple delicacy or addition to cakes and sweet dishes. This is also a well-known folk remedy for the treatment of colds. There are many different ways to make tasty and healthy raspberry jam, but they are all simple and will not require many ingredients, the main ones being berries and sugar.

Raspberry Jam - A Classic Recipe

To make your jam really tasty and fragrant, you will have to spend time on it - it’s not a very quick matter, but the result will definitely please you.

For any raspberry jam you will need fresh raw materials, ideally freshly picked. Raspberry - the berry is very tender and, lying down, quickly gives juice and loses its properties.

For the simplest classic recipe, you need only sugar and raspberries in equal proportions, that is, for a kilogram of berries you need a kilogram of sugar.

  1. The berry needs to be well cleaned of leaves, dirt, washed and only then proceed to cooking. Pour the fruit into the pan, pour half a measure of sugar into it, and set the dishes aside for 2 or 3 hours. During this time, the berry will give juice.
  2. Next, you need to put the pan on the stove and turn on the heat. As soon as the jam begins to boil, remove it from the heat and leave to brew. Better give him a rest all night.
  3. The next morning, the pan with jam should be put on fire again, let it boil and again remove from the stove. Then immediately pour the second half of the sugar, mix everything well until the grains dissolve and pour the jam into jars.

Confiture made according to this recipe is not only tasty, but also healthy.Thanks to this method of heat treatment, the maximum benefit of raspberry jam is preserved, since it is not exposed to prolonged exposure to high temperatures. A short boil is needed only to dissolve sugar and better preserve jam in the winter.

Quick recipe "Five-minute"

“Five minutes” call jam ... which is cooked for only 5 minutes! This recipe is suitable for making dessert in the midst of the summer season, when in summer conditions you do not want to spend a lot of time at the stove. In addition, this recipe will save maximum benefits in the berry.

To execute it, take:

  • a kilogram of raspberries;
  • 0.5 kilograms of sugar.

If you have more or less raspberries, proportionally count the right amount of granulated sugar.

Cooking jam is best in enameled dishes - a pan or a bowl.

  1. Pour pure berry into the pan in small layers, pouring sugar. Let the fruit stand for a couple of hours to give the juice.
  2. Turn on a little heat on the stove and place a pan on it. The berry should warm up slowly so that as much juice as possible flows out of it.
  3. Stirring, let the jam boil and cook for 5 minutes. Stir everything carefully so as not to crush the berries. In the process of cooking, foam will form, it must be removed, but do not throw it away - try it, this is a separate delicacy.

Pour the hot jam into sterilized jars, roll up the lids and place the containers upside down, with the lids down. Wrap your sweet treasure with a blanket or blanket - it should cool down gradually. When the jars are completely cool, store them in a cool place.

Grated raspberries without cooking

An even simpler recipe for harvesting raspberries for the winter is to simply grind it with sugar. This option is not really jam, since the berries are not cooked, however, it is the most useful, since the fruits retain all the vitamins.

To keep such jam well without cooking, he needs a preservative, that is, sugar. Therefore, in this recipe it should be 2 times more than berries. That is, for 1 kilogram of raspberries, take 2 kilograms of granulated sugar.

First prepare the berries. Some believe that raspberries should not be washed, while others, on the contrary, carefully process it before cooking.

If you want to make sure the berry is clean, then follow this algorithm:

  • Remove leaves from it, remove the spoiled ones, and then dissolve a tablespoon of salt in water.
  • Place the berries in this solution and let them stand for 10 minutes.
  • If there were insects in raspberries, they will pop up.
  • After that, rinse the berries in several waters to wash off the salt, and proceed to make jam.

And this process is very simple:

  1. Pour the berry and sugar into an enameled bowl and refrigerate for 3 hours.
  2. Next, grate raspberries and sugar. You can do this with a blender, but when the berries come in contact with the metal, it can oxidize. Therefore, we do as our grandmothers and mothers did - we rub the berries with sugar with a wooden spoon.
  3. Cans need to be prepared - wash well and burn out in the oven or pour over boiling water. It remains only to spread the rubbed berry in them and pour on top of a spoonful of sugar in an even layer. This sugar “cover” protects the jam from mold.

Such a berry is not rolled up, the jars are closed with nylon covers and stored in the cold. This raspberry can not only be eaten as an independent dessert, but also make tea with it, and use it as a filling for pies. Also use this raspberry jam during pregnancy and during the cold season for the prevention of acute respiratory viral infections and acute respiratory infections.

Berry jelly for the winter

In addition to a large amount of vitamin C, raspberries also have a lot of pectin. It is at the expense of it that it will turn out to turn jam into jelly.

To prepare, take:

  • 1 kilogram of raspberries;
  • 1 cup of sugar;
  • 200 ml of water;
  • 2 grams of citric acid.

Of course, without the addition of other gelling agents, the dessert will not turn out as stable as traditional jelly, but it will still be very tasty and unusual.

  1. Put the washed and peeled berries in a pan and crush with a rolling pin or a special pestle. Use only wooden or plastic utensils and enameled utensils!
  2. Next, the grated raspberries are diluted with water and put on the stove. Bring the mass to a boil and cook for 10 minutes with minimal heat. After 10 minutes, turn off the heat and allow the aromatic composition to cool.
  3. Then the future jelly needs to be removed from the seeds, for this it should be wiped through a sieve.
  4. After, the mashed mass will need to be returned to the pan, add sugar and stirring, bring to a boil.
  5. Boil jelly for 40 minutes over medium heat, constantly stirring it and removing the foam. At the very end, add citric acid, mix everything again and remove from heat.

Jelly should be poured into prepared jars, close them with lids and put away for storage.

Raspberry Jam with Agar Agar

Agar-agar is a special product, similar in properties to gelatin, which is made from seaweed and is widely used in the confectionery business.

For such a jam you will need:

  • 1 kilogram of raspberries;
  • 750 grams of sugar;
  • 1 lemon;
  • half a teaspoon agar-agar powder.

For jam agar-agar is useful in that it allows you to cook a stable, thick jelly. It is easier to achieve the desired consistency with it than without gelling agents, only on natural raspberry pectin.

  1. Transfer the berry with sugar to the jam jar and crush the berries with a crush.
  2. Put the pan on the stove, bring the mass to a boil, reduce the heat and simmer the jam for several minutes.
  3. After that, add lemon juice, agar-agar to the pan and hold the mass on the fire for a minute, so that the gelling agent disperses into the jam.

Pour the hot composition into the cans and roll up. If you keep the jam in the refrigerator, then let it cool down first, and it can also be sent hot to the cellar.

Raspberry jam in a slow cooker

Due to the fact that the multicooker perfectly maintains any temperature and in it the products do not burn as fast as on the stove, it is a pleasure to cook jam in it. You can also add other ingredients to raspberries, such as a little strawberry or rhubarb.

For raspberry jam with rhubarb, take:

  • 300 grams of raspberries;
  • 1 kilogram of peeled rhubarb;
  • 750 grams of sugar.

How to cook raspberry jam in a slow cooker:

  1. To begin with, you need to cut the rhubarb into pieces, cover with sugar and leave it overnight so that it gives juice.
  2. The next morning, the juice should be drained into the multicooker bowl, select the "Cooking" or "Stewing" mode and let the juice boil for about 7 minutes.
  3. Next, put the rhubarb and washed raspberries in the bowl, mix them with syrup and bring to a boil. Boil for 5 minutes, stirring constantly.

After this time, the jam should become thick - this means that it is ready. Pour it into jars and tighten the lids.

Homemade Wild Berry Recipe

If you manage to collect or buy forest raspberries, be sure to cook jam from it! It will have a completely different smell and taste than that made from garden berries. Forest berries are much more fragrant, sweet and stronger, which means they do not boil during heat treatment and retain their elastic shape.

To make such a jam, you will need 1 to 1 berry and sugar, as well as 200 ml of water for every kilogram of raspberries.

  1. Pour cold water into the pan, boil and pour sugar into it.
  2. Stir the syrup with a wooden spatula to completely dissolve the sweet crystals.
  3. Again, let the syrup boil and pour the berries into it.
  4. Stir and wait until it boils, and then cook the jam for 15 to 20 minutes.

To check if the jam is ready, drop a drop on a plate. The finished product will thicken in just a few seconds.

Pour the delicacy into sterilized jars and roll up the lids.

The benefits of raspberry jam for the body

We all know about the benefits of raspberry jam for colds.Our mothers and grandmothers did not in vain open the jar as soon as they noticed the first signs of this disease.

  • Due to the high concentration of vitamin C and the presence of volatile, raspberry perfectly fights microbes and speeds up the metabolism in the body.
  • By the way, phytoncides are also called a natural antibiotic and they give the berries their aroma.
  • Also, substances that by their nature are close to acetylsalicylic acid help in the fight against temperature. They thin the blood and help resist strokes.
  • In addition, raspberry jam is rich in ellagic acid, which prevents the division of cancer tapeworms and neutralizes carcinogens.
  • And besides this, raspberry jam contains vitamins A, PP, group B and beta-carotene.

However, all these substances are stored only in properly prepared jam, and preferably in one that undergoes minimal heat treatment. It is also worth remembering that this is a real sugar bomb - the calorie content of raspberry jam is 273 kilocalories for every hundred grams. So, you need to use it in moderation.

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