Recipes of raspberry jam for the winter

The taste and aroma of such an easy-to-cook raspberry jam without cooking will be appreciated by your friends and family. Try our step-by-step recipe ...

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Berries should be selected excellent quality without worms, mechanical damage and signs of damage to garden diseases. I pick berries and try to prepare them right away that day so that they do not spoil and turn into porridge. Lying berries are very difficult to select, they are very fragile and tender, so I advise you to do this as soon as possible.

We are used to the fact that jam is prepared by cooking berries and fruits in a saucepan with sugar on a low fire. I once read in the literature (I don’t remember the name of the magazine) that all vitamin C and others useful material  in berries, are destroyed by heat. That is, in other words, jam on fire is a “dead” product, completely useless. Just a sweet mass. And since then I have been cooking raspberry jam without cooking. The method is very simple and does not require much time and effort.


How to make a variation of raspberry without cooking

We will need:

  • 1 kg of raspberry;
  • 1 kg of sugar.

Step-by-step recipe:

  1. We select good berries in a separate bowl. To make the selection easier, I take a baking sheet from the oven and sprinkle raspberries on it so that it covers the bottom in 1 layer. Now I choose bad berries and recycle them. The rest is convenient to pour into a large bowl, as baking sheets, as a rule, are always large and wide.
  2. Next, wash the berries thoroughly with cold water.
  3. Then we need to dry our raspberries well. To do this, I spread a tea towel on the table and wet the top a little with others.
  4. I pour the berries from the towel into the pot and add sugar. I carefully rub with a spoon or pestle - this is someone as convenient.
  5. You can add in the process of mixing vanilla sugar, the smell is just a mention is obtained.
  6. We pack the resulting jam in pre-sterilized jars. Sterilize jars and capron lids can be in the microwave at maximum power of 2-4 minutes. It is also important to fill the top of the raspberry in a jar with sugar. So it will be better preserved and will not allow mold to appear. Next, close the banks and send in the refrigerator or cellar.


I have such a jam stored for about a year until the next season. For a long time, it does not linger.

I add raspberries to tea for children when they have signs of a cold. I also adore all kinds of sweet concoction with jam. And what wonderful cakes are made, just yummy fingers! Children love to add it to the ice cream, it is also very tasty. And how good it is to sit in the winter evenings and drink hot tea with fragrant jam  from raspberry.


The taste and aroma of such an easy-to-make jam will be appreciated by your friends and family. And my children are delighted and constantly ask for more supplements. Here is such a wonderful recipe. Delicious victories for you!

1 Portion 15 minutes

Description

Raspberry jam without cooking  very easy to cook for the winter. Surely, you will ask: “How can it be without cooking? Jam after all! ” In fact, everything is very simple. Without heat-treating fruits and berries, you can cook delicious treatwhich can be closed for the winter, which, to everyone else, can also bring benefits to the body.

Everyone has long known that fruits and berries contain a large number of  vitamins and trace elements, and raspberry - is no exception. The composition of this fragrant berries include vitamins such as A, B, C, as well as trace elements: copper, potassium, calcium, magnesium, zinc and others. Due to the absence of heat treatment, all these useful components are preserved, which makes raspberry jam without cooking an incredibly useful product.

Gather raspberries for cooking treats should be careful not to damage the skin on sharp spines. Also carefully examine the berries, as they must be whole and fully ripened.  Pay attention to the fact that not to rip raspberries with bedbugs, which can give the berry is not the most pleasant taste and aroma.

Jam call this delicacy is not entirely correct, since the meaning of the treat is just to cook the ingredients in the syrup. We will not cook anything with you, but simply chop the raspberries in a blender or with your hands, fill them with sugar and roll them up in jars to preserve this fragrant treat for the winter. If you think that you can not cook this raspberry jamthen we want to convince you that the cooking process is very simple.  Try to use our step-by-step recipe with a photo, and you can learn from your own experience how to cook raspberry jam correctly, without cooking for the winter at home. Let's get down to cooking right now.

My raspberry jam is one of my favorite preserves. I have already published an article about and there I mentioned various jams that I prepared before. Look, all this is very tasty.

Of course, you know that raspberry jam is not only sweet, but also medicine. The best medicine is raspberry cooked fresh, without boiling. Or with minimal heat treatment. We mainly do the preparation of raspberries without cooking. Well, 1-2 jars of course cook. With tea, sometimes it feels so desirable and so delicious.

How to cook raspberry jam. Step-by-step recipes for raspberry jam

Here we look mainly at jam, which is brewed a little and turns out to be very fragrant, tasty and healthy.

Menu:

  1.   The recipe for raspberry jam rubbed with sugar


We will need:

1 kg of raspberries - 1.5 kg of sugar.

If you take sugar 1,7  kg per 1 kg of berries, it can be stored at room temperature. But we always keep raspberry jam in a cool place.

Cooking:

Today we will cook raspberries without boiling or ground raspberries with sugar. This method makes it possible to preserve all the vitamins. It is also very simple and quick way  cooking Such jam is stored in the refrigerator.


1. Berries must be ripe and not damaged. Have on raspberry red and purple. My berries and give them dry. To do this, you can gently scatter berries in a single layer on paper towels.


2. Fall asleep sugar in the berries.


3. Mix everything well.


4. We push the raspberry plastic tolkushkoy, as well as crush potatoes. Well stir sugar with raspberries. Cover the dishes with raspberries with a lid and leave the sugar / raspberry mixture to stand for 4-5 hours until the sugar is dissolved. Periodically you need to mix raspberries.


5. Everything, jam is ready. Spill raspberry jam on sterilized jars.


6. Close the sterilized lids. Put it in storage in the fridge.


We got a fragrant raspberry jam, although we did not cook it, but cooked it in another way. But everyone calls it jam.

I do not believe that you could resist and did not immediately put it in a vase to try.

Enjoy.

Have a nice tea party!

  1.   Raspberry Jam Instant for Winter


Ingredients:

  • Raspberries - 5 kg.
  • Sugar - 5 kg.

Cooking:

1. We sort out raspberries in order to clear them of leaflets and other garbage.


2. In a large basin, with such an amount, it is the pelvis that is needed, pouring 1-1.5 kg of sugar to cover the bottom. Spread raspberries on sugar. On raspberry sugar, etc.


3. Thus pour all the berry.


4. Leave the berries covered with sugar and leave to stand until the berry starts to make juice.


5. When the berry gave the juice, put the pelvis on a strong fire.


6. When raspberries boil, you need to remove the foam. Foam remove carefully and of course immediately give the baby. I remember, grandmother always gave me, and I always waited, well, when will they call for foam.


7. Bring the berry to a boil and boil the jam for 15-20 minutes.


8. After 20 minutes, pour a couple of spoons of jam on a plate, hold with a spoon in the middle, if the two sides of the jam are not joined, the jam is ready.


9. Raspberry jam quick cooking is ready. We showed how to make a large amount of jam. But just as well, you can cook and 1-2 liters  jars.

We spill it in cans and put it in storage in the fridge.

Have a nice tea party!

  1.   Frozen raspberry jelly


In this recipe, we will prepare a very interesting jelly. It is prepared quickly. It is not necessary to sterilize anything. It is very convenient to use.

Jam get lively. Sugar is needed much less. This jam has one drawback, if you cook it a lot, you need to have a lot of space in the freezer. Yes, we will have ice cream jam.

So, let's begin.

We will need:

  • Raspberries - 1.2 kg.
  • Sugar - 600 g

Cooking:


1. After pouring out the washed raspberries, pour them into a saucepan, in which we will make jam and divide with a blender. As you already know, you can suppress and tolkushkoy. But better of course blender.


2. Put the raspberries broken to even mass on the stove, on a slow fire, without sugar. We bring the raspberries to a boil, stirring all the time and cook another 10-12 minutes. We need the liquid to evaporate a little. As they say, to jam boil.

If you do not have a place where you can freeze, and then store the jam, then you can cook this jam in the same way, only take sugar for 1 kg. raspberries - 1-1.2 kg. And pour hot jam in sterilized jars. But you need to store such jam in a cool place.

Well, or cook, as in the recipes above.


3. While we were talking with you, our jam is boiling and getting thicker.


4. Boil 12 minutes and now add sugar. You can add even less sugar if you want to make less sweet jam and if you just freeze the jam.

5. Bring the raspberries and sugar to the boil and let them boil for another 2-3 minutes. Make sure that the sugar is dissolved.


6. As usual, we check the jam by pouring the jam on a saucer and spending it in the middle with a spoon. Two separated strips of jam should not be connected.


7. Jam is cooked. Look, it turned out beautiful, uniform, very fragrant.


8. Give the jam to cool completely and pour it into plastic jars, such as ice cream cups.


9. Well, if there is very little space, you can pour jam in a plastic bag, and preferably in a double bag. You can take special packages for freezing.


10. Such jam in jars is not frozen until the glass state. It becomes very dense, but freely taken with a spoon.

Keep this jam in the freezer. Very good with pancakes or just tea. It has the taste and aroma of fresh berries.

I think this is raspberry jam - you will like jam. Try it. Very practical.

Have a nice tea party!

  1.   Video - Crimson jam pitted for winter

  2.   Video - How to quickly cook raspberry jam

Enjoy your meal!

Raspberry jam for the winter - this is perhaps the most delicious and healthy preparation. A lot has been said about fresh raspberry benefits, so there is no point in repeating. However, this berry departs very quickly, so it is quite difficult to eat it in plenty. We suggest that you now equip yourself with recipes for preparing raspberries for the winter in the form of jam and dessert, so that when the season comes you are fully armed.

Five-minute raspberry jam

The most benign method of jamming, which the five mistresses, beloved by many hostesses, makes it possible to cook raspberries in just minutes. Due to the short thermal effects of the berries retain their integrity and original appearance, and, more importantly, almost all the beneficial substances that are contained in the fruits of raspberries, remain intact. The proportional ratio of raspberries and sugar also suggests that this is a less-calorie way of making jam for the winter.

Ingredients Required:
  1 kg of fresh berries - 800 g of granulated sugar.

How to make a five-minute raspberry jam for the winter:
Prepare raspberries for jam
  Raspberry berries are quite tender, so the washing process under running water in this case is not suitable. To get rid of various insects, as well as possible dust and other contaminants, it is enough to immerse the berries for 7–10 minutes in a salt water basin (1 tablespoon of salt per 1 liter of water). Then we quickly remove all the garbage from the water surface and carefully drain it, otherwise the raspberry will absorb it.

We rinse the raspberries under a weak stream of running water to avoid damaging them. Give water to drain. Remove the sepals, if any, on the berries.

The next important preparatory stage is pouring sugar. We take the enameled container and alternate layers of raspberry and sugar. Cover the top with a clean cloth and remove the container in a cool place for 5-6 hours, you can overnight.

Wash and sterilize the jars and lids before the cooking process. This will allow you to save a lot of time, because at the end of cooking, you can immediately arrange the jam in jars and roll them up. Do not forget to pour a spoon or a ladle with boiling water to put the jam on.

There is an opinion that it is better to close the jam with plastic lids, and it is enough to pour jars with boiling water. If you are a supporter of this method of harvesting jam for the winter, then this procedure can be carried out immediately after the end of cooking.

Cook raspberry jam for the winter
  We put the container with raspberries on a small fire, mix and wait until all the sugar dissolves. Next, we put on maximum power and boil for five minutes, after the boil has jam well. In the process we constantly remove the foam that is formed and stir it.

Tasty and fragrant raspberry jam for the winter, perfectly preserved all the benefits of berries, ready. You can lay out the dishes and roll up. That's all! This is the easiest and simplest recipe for jam from a five-minute raspberry for the winter. Do not forget to properly store your winter preparations, because this important aspect can also affect the quality of the product. Choose dry and dark rooms, away from heating appliances.

Whatever way of preparing berry jam for the winter you choose, be sure to remove the foam during the cooking process. So the berries will boil better, and the finished jam will not get moldy



Raspberry jam for winter thick

Option One:

Raspberry jam for the winter without the use of gelatin


  The density of jam is achieved through a three-stage cooking process, while the berries perfectly retain their shape and original appearance.

Required Products:
  raspberries and granulated sugar in equal proportions.

How to cook thick raspberry jam for the winter without gelatin:
Preparatory stage
  Dry berries of raspberry we sort out, not allowing hit of the spoiled copies. If necessary, remove the sepals.
  If there is dust on the raspberry, there are insects, then place it for a few minutes in lightly salted water (1 tbsp salt per 1 l of water).

If the berries are clean, then immediately lay out in an enamel basin and pour each layer of sugar. Leave for a period of six to ten hours, covering the top with a clean cloth to avoid ingress of foreign substances in a container of raspberries.

Cooking thick jam with whole raspberry berries
  Enamel pelvis set on medium heat and wait for boiling. Boil for ten minutes, periodically evenly shake the container with the berries from side to side or in a circle. If you stir with a spoon, the integrity of the raspberry can be broken. Do not forget to remove the foam.

Remove the pelvis from the stove and wait for the jam to cool completely. We repeat the cooking procedure two more times, now we cook for five minutes for each approach. Between the approaches, the jam should also rest and cool.
  Thanks to this triple cooking process, the raspberry fruit remains intact, and the jam will have a rich color and good thickness even without the use of gelatin.

Check the readiness of raspberry jam
  At the end of the third stage of cooking and complete cooling of the jam, check whether the desired degree of readiness has been achieved.

You can do the following:

  • take a wooden spoon, scoop up some syrup and allow to drain. The trickle should be thick and flow slowly from the spoon;
  • look at the color of the raspberry syrup. It should be transparent and painted in the color of the berries. If the jam is digested, the syrup will be the color of burnt sugar;
  • pay attention to the distribution of raspberry berries in syrup. Raspberries should float inside the syrup itself, and not on its surface;
  • put a little jam on the cooled surface of the plate. If you tilt the plate to the side, the drop will not flow from the surface;
  • place some syrup in the center of the paper napkin. After a while, there should be no wet streaks near the drop.

If the experiments are successful, you can distribute the raspberry jam in storage tanks for the winter. It is worth noting that for long-term storage of banks sterilized. This can be done over the steam from boiling water in a kettle or saucepan. Also, do not forget to put the lids for seaming in boiling water for a short time, and pour a spoon or a ladle to put jam on it with boiling water.

Option Two:

Raspberry jam for winter thick with gelatin


You can get a thick jam with a consistency similar to kissel with a pleasant non-cloying aftertaste, simply by adding a small amount of gelatin and citric acid. By the way, the thickness of the final product can be adjusted by adding more gelling agent. As a result, you can even get confiture.

Such a jam is stored for a long time, provided that the cans are placed in a cool room or a refrigerator. This version of sweet delicacy is ideal for use as a filling in cakes, because in addition it will not be necessary to thicken the mass. Everything will be done in the process of making jam.

Ingredients Required:
  1 kg of raspberry and granulated sugar;
  glass of water;
  gelatin - 15 g;
  lemon to-ta - 1/2 tsp.

Making raspberry jam for the winter:
Preparatory stage
  In 100 ml of cooled boiled water dissolve gelatin. Looking forward to swelling.
  We touch over raspberries, the fruits should be without signs of damage. As in the previous version, raspberries can immediately begin to boil or soak in water (a spoonful of salt per liter of water), and then rinse under running water.

It is also necessary to prepare the dishes for canning. Wash the cans and lids thoroughly with a cleaning agent and set to sterilize.

Cook raspberries with gelatin
  Pour 100 ml of water into the pan and transfer the raspberries. On a small power burners bring to a boil. With this method of cooking raspberry loses its original appearance, breaking up into small pieces.
  We pour granulated sugar and, without adding power, we weary berries for a quarter of an hour.

In the final pour out citric acid. Mix and remove from heat.
  Before adding the swollen gelatin, the raspberry syrup should cool slightly. It will be enough temperature in 80-90 gr.

We take a long spoon, reaching to the very bottom of the pan and, stirring the whole mass, pour out the gelatin. Put back on the stove and boil.

As soon as the jam boils, remove from the stove and immediately lay out on the banks, roll up the lids. Jam will reach the desired consistency in the process of cooling in the banks themselves, so do not worry if at first you find that the density is insufficient.
  After cooling to room temperature, banks with a sweet and useful delicacy can be removed for storage.

Raspberry jam for the winter without cooking

It is difficult to call it jam, because the cooking process itself does not exist in this recipe. Rather, it looks like a dessert made from fresh raspberries with sugar. It must be stored in sterile jars in the refrigerator.

Ingredients Required:
  1 kg of raspberries - 1.5-2 kg of granulated sugar.

Cooking raspberry dessert for the winter
  It is good to sort the berries so that the spoiled fruits do not fall. Removed sepals. If necessary, we rinse the raspberries under running water or place them in salted water for a couple of minutes so that all insects, blades of grass and other components unnecessary for dessert emerge.

There are two ways to stock:

  1. Berry fray through a sieve. This will save them from the stones and turn them into a homogeneous mass. Then gradually pour the granulated sugar in small portions and mix thoroughly. This dessert will be very tender.
  2. In a saucepan with high sides pour sugar and raspberries. Leave for a while aside, wait until the raspberry berries give juice. Next, with the help of a mortar we grind the whole mass to a pasty state.

The dessert obtained in any of the ways is laid out in jars that are pre-sterilized. Top poured a layer of sugar. This will allow you to create a hard crust that will not let air through, which means that if storage conditions are observed, the dessert will be able to stand for the whole winter and not deteriorate.

Video: raspberry jam in a slow cooker - a simple recipe

The recipe for raspberry jam for the winter, which I want to offer you today, will definitely appeal to lovers of traditional sweet preparations. This is not jam and not jelly, but raspberry jam, in which the berries remain whole - this is how our grannies prepared. I'm sure you don’t need to tell how to use it: fragrant, beautiful, tasty and healthy raspberry jam can be simply eaten with a spoon - what a summer-like delicacy is magical and fragrant!

First of all, in order to properly cook raspberry jam, it is important to observe the indicated proportions: for 1 kilogram of selected raspberries (take a ripe, but rather dense berry that holds the shape and does not crumble into balls) 1 kilogram of white granulated sugar is required. This recipe for raspberry jam involves cooking raspberries in syrup in 1 reception, and then only for a short time. Due to this, the berries in the finished dish are obtained mostly intact.

If you follow the recommendations, homemade raspberry jam will delight you not only with its magical taste, but also deliver aesthetic pleasure. Whole berries in a fragrant berry syrup will be a worthy reward for your efforts, and in winter the whole family will be grateful to you for such a wonderful summer delicacy!

Ingredients:

Cooking steps by step with a photo:





Since I pick and pick the raspberries myself over a berry, I never wash them. If you are not sure of the berries, sort them and pour them on the salt for 5 minutes with cold saline so that debris and insects float to the surface, then rinse the berries in cold running water and dry.





Fall asleep raspberry sugar in a ratio of 1: 1. You can, of course, less sugar, but I cook that way. In no case do not mix the raspberries, but just shake the contents of the dishes (for this purpose, choose a bowl or a large saucepan), otherwise the berries will be washed. Raspberries - one of the most tender berries that easily and quickly lose their shape, turning into porridge.



As a result, granulated sugar will evenly cover the berries. Cover dishes with gauze or a lid and leave for several hours to let the berries juice. It is best to leave raspberries and sugar for the night, if you fall asleep them in the evening.



In the morning you will see that the berries are floating in syrup. Nevertheless, there is still quite a lot of sugar on the bottom, which did not have time to completely dissolve - it should be so.





In the pan, we still have a lot of raspberry syrup and granulated sugar at the bottom. Put the dishes on medium heat and, stirring, bring the syrup to a boil. We don’t brew for a long time - after boiling we give syrup to blink for 10 minutes. Do not forget to remove the foam - it will not be appropriate in the future raspberry jam. As a result, the cooking of syrup (from the moment the fire is turned on until ready) will take about 20 minutes (approximately, I didn’t notice).



So, the berry syrup, we have already boiled and it's time to lay in it raspberries. We will not cook the berries for a long time - it is important for us to just let them warm and boil a little. Thus, we will not only keep the beautiful color of raspberries, but also useful substances. By the way, I recently read, even with long cooking in raspberries, most of useful properties... do you believe that?



We bring everything to a boil and cook for 5 minutes, again not forgetting to remove the foam. Jam in the process of cooking do not interfere, so as not to injure the berries - we need them whole. It is clear that part of the raspberry will still fall apart - the most ripe berries will fall apart, but 70 percent will still remain whole. Everything, fragrant raspberry jam with whole berries is ready, it remains only to close it for the winter.



Pour still boiling raspberry jam into pre-prepared jars, not reaching the edge of about 1-1.5 centimeters. Every hostess has her favorite method, and I do it in microwave oven  - my banks in soda solution, rinsed and poured into each of approximately 100 ml cold water. Steaming in the microwave at the highest power of 5 minutes each (for 3 cans, 7–7 minutes are enough). Covers boil on the stove, too, about five minutes.