How to cook raspberry jam for the winter

Raspberries are considered to be a healing berry. It is eaten during the flu season and colds to raise the immune system, reduce temperature, relieve headaches, remove sputum from the respiratory tract and improve the tone of the body as a whole. With all this, the berries have virtually no contraindications, for which they are valued even more. Experienced housewives know that the preparation of raspberry jam consists in observing the proportions and aging time. Only with such an outcome of events will the product retain its healing properties.

Raspberry jam technology

The recipe is considered basic, it is the basis of the basics, everything else is just a variation. To prepare raspberry jam using this technology, you need to take 2 kg. granulated sugar (preferably beetroot) and 1.7-2 kg. fresh raspberries. These ingredients are designed for cooking jam with a total volume of 2 liters.

Training

1. Heat the cans into which the final product will be wrapped. Pour boiling water over the glass, wait 10-15 minutes, wash thoroughly, and wipe dry with a towel. Leave to dry to completely evaporate moisture.
2. In cases where the berries were picked a day or two before cooking the jam, they must have lost their shape and softened. In such situations, you do not need to torment raspberries with water, leave it in its current state. If the fruits just arrived at you (1-5 hours ago), put them in a colander, rinse well and sort through.

Technology

1. Put the berries in a five-liter saucepan, pour in granulated sugar and rub well. You can use a blender, a potato crush, or a regular wooden pestle.
2. Since raspberry juice is quickly released, sugar will acquire a characteristic hue after 5-10 minutes. It is at this moment that you need to put the composition on the stove, having previously covered with a lid. Turn on the burner at minimum (!) Power, otherwise the jam will burn.
3. Cooking time cannot be specified for sure. Throughout the procedure, you need to mix the mixture with a wooden spoon so that the berries do not stick to the walls. After a certain period of time, the composition will boil, when the first bubbles appear, completely remove the lid, simmer the syrup for another 10 minutes.
4. After boiling, you should be extremely careful. Foam begins to form on the surface of the jam, remove it with a dry cooker or wooden spoon (required). Many housewives leave foam on a separate saucer, subsequently spreading it on bread.
5. After the brewing period has passed, when the foam ceases to form, turn off the heat and let the mixture cool completely. An important feature of the preparation of raspberry jam for the winter is that the berries must be boiled 3 times. After each subsequent heat treatment, the mixture should completely cool.
6. On preparation of a winter drug you need 1-1.5 days. However, this technology does not imply being around the clock around the clock. If you understand that there is no possibility to add berries with sugar, remove the container with the composition in the refrigerator, having previously covered it with a lid. Return to the procedure at a more appropriate moment, but no later than 3 days after “laying aside”.
7. When you cook the mixture for the third time, the jam will change its color, and the berries will completely dissolve (only the grains will remain). Since winter raspberry jam closes during the hot cycle, carry out manipulations immediately after removing the product from the heat.
8. Prepare sterilized jars in advance, put them in a row, start pouring jam with a scoop or a large spoon.Fill the tank almost to the edges, back off a maximum of 1.5-2 cm. From the neck. After all the manipulations, place the lids on the banks, roll them with a special key.
9. Store raspberry jam in a cool and dark place away from radiators and other heating appliances. The ideal option is a cellar or basement. Shelf life varies between 2-2.5 years.

Raspberry jam with apples

• red apples - 600 gr.
• raspberries - 375 gr.
• granulated sugar - 550 gr.

1. Wash the apples, pour them with boiling water, wipe dry. Remove sticks and bones, grind into small slices, do not peel off the skin.
2. Put the apples in an enamel pan, pour 125 ml. filtered water, put the composition on medium heat. Bring liquid to a boil, reduce power, simmer for about 10 minutes.
3. At this time, wash the raspberries, rub them with a sieve or pass through a blender, add to apples. After the expiration of the time, turn off the hotplate, send apple slices to a blender, prepare mashed potatoes. After grinding, add granulated sugar, mix again and pour the mixture into the pan.
4. Turn on the burner at minimum power, simmer the apple-raspberry mixture for about a quarter of an hour. Then turn off the stove and let the jam cool. Repeat cooking 3-4 more times, while the duration of languishing should not exceed half an hour.
5. After each procedure, leave the jam to cool. When you cook the mixture for the last time, do not remove the pan from the heat. Prepare sterilized jars, fill them with jam, cover with an aluminum lid and leave for the winter.

Citric Acid Raspberry Jam

• ripe raspberries - 1.2 kg.
• beet sugar - 2 kg.
• citric acid - 1.5-2 sachets (30 g.)
• purified drinking water - 1.3 l.

1. Sort the raspberries, discard the moldy and rumpled. Clean them from extraneous debris, rinse thoroughly through a colander.
2. Pick up a wide pan with thick walls and a bottom, pour filtered water into it, add beet sugar. Put on the stove, cook until the crystals are completely dissolved. Stir the syrup constantly with a spatula.
3. After all the granules have melted, pour in the berries and reduce the heat, cover with a lid. Stew the future jam for about half an hour, then turn off the stove.
4. Wait for the jam to cool. As soon as this happens, again send the composition to boil for 25-30 minutes, cool. Repeat the previous steps 2 more times, add citric acid in the last cooking step.
5. Prepare jars and lids, sterilize them, put them nearby. Without turning off the burners, start scooping up the jam from the pan and roll it into jars.

Raspberry jam for the winter: a simple recipe

• granulated sugar - 1.4 kg.
• fresh raspberries - 1 kg.

1. Sort the raspberries, exclude all unnecessary (extraneous garbage, overripe and spoiled berries). You will need dense and fresh specimens, which is called "only from the garden."
2. Wash the raspberries. Prepare an acidified solution: stir 2 tablespoons of chopped edible salt in running water, wait for the crystals to dissolve, send the raspberries to the container.
3. After a quarter of an hour, rinse the berries again. Sterilization is complete, you can proceed to the cooking process. Grind raspberries in a convenient way (blender, combine, rolling pin, etc.).
4. Send the berries to the pan, pour in granulated sugar, rub well. Wait about 6 hours, you will see how the juice begins to stand out. When the sugar has a distinctive raspberry color, place the bowl on the stove.
5. Turn the heat on to medium power, bring the mass to a boil, turn off the burner. Roll the jam in sterile jars, send to a cool and dark place for insisting.

Microwave raspberry jam

No matter how strange it sounds, jam can be prepared in the microwave without resorting to the use of a stove.

• purified water - 275 gr.
• granulated sugar - 1 kg.
• citric acid - 10 gr.
• raspberries - 1.1-1.3 kg.

1. Boil water in a teapot, pour sugar in steep boiling water. Transfer the resulting solution to the microwave for another 10 minutes.
2. Remove the syrup twice and mix it. After the specified time, pour citric acid and raspberries into the water with sugar.
3. Stir the composition, send it to the microwave for a quarter of an hour. Take out the future jam every 5 minutes and stir it. Pour into sterilized containers and roll up.

It’s easy to make raspberry jam for the winter, it’s enough to have practical knowledge regarding cooking. Use a recipe with citric acid or fresh red apples. Do not break the exposure time, always sterilize the jars before rolling.

Video: raspberry jam without cooking