Raspberry jam evokes associations with childhood. This is a delicious cold remedy that goes great with herbal tea and pancakes. Despite the simplicity of preparation, there are many cooking methods. Some boil it for a long time, while others are against such “execution”, since the juicy and tender berry boils in a few minutes. Raspberries are ground with sugar, combined with herbs, berries, and fruit slices. Among the many options, you can find your own recipe for raspberry jam.

Easy to prepare

Raspberries are a juicy sweet berry with small seeds. To make the treat more uniform, you can strain the raspberry mixture through a sieve. Raspberries contain a lot of juice, so it is recommended to prepare a viscous syrup so that the jam does not turn out liquid.

Useful composition

Some cooks are concerned about how long to cook raspberry jam. It’s not so much about the aesthetic appearance (liquid or dense delicacy), but about the beneficial properties remaining after cooking. Vitamin C begins to deteriorate already at 60°C, after cooking only 5-10% remains. The remaining vitamins lose 15-50% of their total content.

This does not mean that raspberry jam is a useless delicacy. The berries retain pectin, fiber, and microelements. If a gourmet is worried about the benefits, then it is better to grind raspberries with sugar without cooking. During the canning process, the berries will turn into syrup, but will retain most of the nutrients. The table shows the chemical composition of heat-treated raspberries.

Table - Content of nutrients in raspberry jam

Compound	Amount per 100 g, mg
Potassium	168
Calcium	19
Phosphorus	16
Sodium	14
Magnesium	10
Vitamin C	7,4
Iron	1,2
Vitamin E	0,5
Vitamin PP	0,5
Vitamin B2	0,04
Vitamin B6	0,04
Beta carotene	0,02
Vitamin B1	0,01
Vitamin A	0,003
Vitamin B9	0,002

Raspberry jam helps with colds, radiculitis, fever, because... contains salicylic acid. It is a natural antipyretic and pain reliever. The delicacy relieves fever, headaches, increases hemoglobin, improves appetite and speeds up metabolism.

A variety of recipes for “pure” raspberry jam

To make the dessert beautiful, healthy, and tasty, you should pay attention to four nuances.

1. Dishes . It is recommended to cook in an enamel or heat-resistant pan with a non-stick coating. Cooking in aluminum containers is not allowed, because... Aluminum oxide is destroyed by the acids in the berries. Metal that gets into the jam will affect the taste and benefits of the jam. It is not advisable to use such dishes for cooking in several steps and storing.
2. Sugar . Raspberries are a sweet berry that does not need to be generously sweetened. This raises the question of how much sugar you need to take per kilogram of raspberries for jam. Usually the proportions are 1:1, but you can reduce or increase the amount of granulated sugar to suit your taste.
3. Sterilization. Sugar is a good preservative that extends the shelf life of the product. Therefore, the dishes do not need to be sterilized. However, the containers must be clean and dry before laying out the jam. According to reviews, many housewives wash the container with baking soda, and before laying it out, scald it with boiling water and dry it.
4. Berries . It is necessary to take sweet, ripe berries without rot or dried areas. If raspberries are collected from the plot, then it is not necessary to wash them. It is recommended to soak purchased berries in water for a while. It is convenient to make jam from frozen raspberries in any season. The berries are defrosted and then set to cook without draining, according to the recipe.

If after cooking the raspberries have fermented and the lid is swollen, it means that not enough sugar was added. The situation can be corrected by re-cooking. Heat the jam, add 100 g of sugar per kilogram and boil for a few minutes, skimming off the foam. It is advisable to use this jam immediately. You can use it for pies.

Classic

Description . According to the classic recipe, jam is cooked from five to 40 minutes, depending on the desired consistency. The longer the treat is cooked, the thicker and darker it becomes. The berries can be crushed (infusion time with sugar will be reduced) or left whole.

What to prepare:

• raspberries - 1.2 kg;
• sugar - 1 kg.

How to cook

1. Wash and dry the berries.
2. Sprinkle with granulated sugar and leave for six to eight hours.
3. Once the juice has formed, place the mixture over low heat.
4. Remove the resulting foam, cook until boiling.
5. Boil for 15 minutes, turn off the burner.
6. Transfer the cooled jam into dry, sterile containers and roll up.

You can do without cooking, preserving the freshness and usefulness of the berries as much as possible. Add an equal amount of sugar to the selected, washed and dried berries and mash with a masher to the desired consistency. Place the jam in sterile dry jars. Sprinkle a 1 cm layer of sugar on top. This will prevent the product from spoiling. Store under tin or nylon lids.

With whole berries

Description . One of the simple recipes for raspberry jam involves cooking it in its own juice. To make jam with whole berries, do not stir, remove the berries carefully, and do not boil for too long.

What to prepare:

• raspberries - 1 kg;
• sugar - 1 kg.

How to cook

1. Soak the berries in running water for five minutes.
2. Remove floating debris and insects, rinse and dry the raspberries.
3. Sprinkle the berries with sugar and leave overnight under a lid or gauze.
4. Using a slotted spoon, place the berries in a separate container.
5. Place the resulting syrup on the burner.
6. Bring to a boil and simmer for about ten minutes, skimming off any foam.
7. Add the berries, wait until it boils and boil for five minutes, removing the foam.
8. Turn off the burner and pour the finished jam into the jars.

Do not stir the mixture during cooking. Otherwise, the berries will lose their integrity. Ripe berries will “spread” even at the stage of infusion with sugar, but most of them will remain intact.

Sugarless

Description . Natural jam made only from berries, without sugar, can be given even to small children. The delicacy retains the original aroma of ripe berries. Those with a sweet tooth will not be disappointed: the jam is obtained without a caramel, cloying taste, but quite sweet and rich. Be sure to sterilize and dry containers before storing.

What to prepare:

• raspberries - 2.5 kg.

How to cook

1. Wash and dry the berries.
2. Place in a sterile jar, without crushing, to the very top.
3. Place the containers in a large pan of water in a water bath.
4. Let sit until the berries release juice and begin to lose their shape.
5. Cover with lids, boil for another 15-30 minutes depending on the volume of the container, and roll up.

To prevent containers from bursting, place a large towel on the bottom of the pan or place a wooden board. Place the containers at some distance from each other and from the walls of the pan.

"Five Minute"

Description . Many people know “Pyatiminutka” raspberry jam for the winter. It really only takes a few minutes to prepare. The berries covered with sugar are left for several hours until the juice forms. Then the mixture is boiled for five minutes and placed in jars. There is another way to quickly make jam.

What to prepare:

• raspberries - 1 kg;
• sugar - 1 kg;
• water.

How to cook

1. Sort the berries and rinse well.
2. Grind into puree with a masher.
3. Place a saucepan on the stove with a small amount of water (about 150 ml).
4. Gradually adding sugar and stirring, cook the syrup.
5. If the sugar mixture is too stiff, add a little more water.
6. When the syrup is ready, add the raspberry puree and turn off the burner.
7. Mix well, skim off any foam that has formed.
8. Transfer the homogeneous mass into containers and seal.

You can quickly make jam in the oven. Place clean berries in a heatproof saucepan or baking dish. Add sugar and stir. Preheat the oven to 180-200°C and place the workpiece inside. Simmer until boiling, then stir and hold for another five minutes. Pour hot into containers and roll up.

Jam

Description . The delicate delicacy is prepared without seeds. Getting rid of small seeds is not easy, it will take some time, but the result is worth it. The result is a fragrant dessert that goes well with pancakes.

What to prepare:

• raspberries - 1.2 kg;
• sugar - 1 kg;
• lemon juice.

How to cook

1. Wash and dry the berries.
2. Cook over low heat or bake at 350°F until the juices release and the raspberries are soft.
3. Rub the resulting mass through a sieve or squeeze through cheesecloth.
4. Mix with sugar, squeeze lemon juice.
5. Place on the fire and cook, stirring, until the sugar grains dissolve.
6. Boil the mixture until it reaches the desired consistency.
7. Pour into jars and seal.

To determine if the jam is ready, drop a small amount onto a saucer and observe. If the drop spreads quickly, then cooking should be continued. A droplet lingering on the surface indicates the thickness of the brew.

Thick

Description . You can add thickness to the treat in different ways. Traditionally, in order to evaporate excess moisture, raspberry jam should be cooked in several approaches. Stir the raspberries with half the sugar and wait for the juice to release. Boil, simmer for a couple of minutes, leave overnight, covered. Boil and add the remaining sugar. Stir, cool. Repeat the procedure one or two more times to achieve the desired consistency and pour into jars. You can get thick jam using gelatin granules. The more gelling agent, the more the delicacy resembles marmalade.

What to prepare:

• raspberries - 1 kg;
• sugar - 800 g;
• gelatin - 50 g.

How to cook

1. Sprinkle washed and dried berries with sugar.
2. Leave for several hours (overnight is possible) to form juice.
3. Bring to a boil over low heat.
4. As soon as the mixture boils, turn off the burner and leave the workpiece to cool.
5. Repeat the boiling and cooling procedure.
6. Steam gelatin granules according to instructions.
7. Bring to boil for the third time and add the swollen gelatin mixture.
8. Stir gently and remove from heat.
9. Place in jars and seal.

Instead of steamed gelatin granules, you can use “Zhelfix” mixed with sugar. One package (40 g) is enough per kilogram of berries. First, grind the raspberries into a pulp, and then add a little sugar with a gelling agent. When the mixture boils, add the remaining sugar and cook for three minutes after boiling. You can also make jam with agar-agar.

In a slow cooker

Description . A multicooker is great for making jam, especially in the hot season, when it is impossible to be near a working stove. The device will help you prepare both classic jam and raspberry jelly.

What to prepare:

• raspberries - 1.5 kg;
• sugar - 1 kg.

How to cook

1. Rinse and discard spoiled berries.
2. Place in a bowl, add sugar.
3. Close the lid and set “Stew” for an hour.
4. Place in containers and roll up.

To make jelly, set the “Multi-cook” program at 170°C and prepare syrup from 1 liter of water and 2 kg of sugar. Place washed 1 kg of berries in syrup cooled to room temperature and leave for an hour. Set "Multi-cook" for 20 minutes. A couple of minutes before the end of the program, add two teaspoons of diluted citric acid or juice.

Options with berries and fruits

Having figured out how to make raspberry jam exclusively from berries and sugar, you can experiment. Raspberries are unusually combined with different berries and fruits, which will add variety to the traditional delicacy. If the raspberry harvest is small, then adding different components will increase the volume of jam.

Orange

Description . Jam will help fight colds, lift your spirits and pleasantly surprise you with its aroma. The delicacy is prepared in about an hour.

What to prepare:

• raspberries - 1.5 kg;
• orange - three pieces;
• sugar - 1.5 kg;
• water.

How to cook

1. Sort the berries, rinse and dry.
2. Peel the orange fruit.
3. Divide into slices and remove the films from the pulp.
4. Combine the prepared components.
5. Add sugar and stir.
6. Let sit for a few minutes to allow juice to form.
7. Boil the mixture for five minutes, skimming off the foam and stirring.
8. Turn off the burner and let sit for ten minutes.
9. Repeat the cooking process twice.
10. Place in sterile jars and seal.

Currant

Description . The juicy black berry is a source of vitamin C. The result is a jelly-like jam with a pleasant sour taste. If desired, you can increase or decrease the amount of raspberries, maintaining the proportions with sugar.

What to prepare:

• raspberries - 1 kg;
• currants - 1 kg;
• water - 500 ml;
• sugar - 2 kg.

How to cook

1. Rinse and dry the berries well.
2. Make syrup from water and sugar.
3. When the mixture boils, add currants.
4. Stir, wait until it boils and remove from heat.
5. Leave it covered overnight.
6. In the morning, set to simmer over low heat.
7. Boil for five minutes and add raspberries.
8. Cook for about ten minutes, skimming off the foam and stirring.
9. Place into containers and seal.

"Lazy" recipe. Cover the two types of berries with sugar and leave for a couple of hours. Boil the mixture and simmer for ten minutes, skimming off the foam. Add citric acid to extend shelf life, mix and pour into jars.

Kryzhovnikovoe

Description . You can take both ripe and green berries. If the stripes are not ripe, then the amount of sugar should be increased. Unripe berries contain more pectin, so the jam will have a jelly-like consistency, similar to confiture.

What to prepare:

• raspberries - 300 g;
• gooseberries - 1 kg;
• sugar - 700 g.

How to cook

1. Wash the berries, sort them, remove the stems.
2. Cover the gooseberries with sugar, stir and leave for a couple of hours.
3. Grind the raspberries with a blender, meat grinder or masher and add to the gooseberries.
4. Boil the mixture and cook for seven minutes, stirring.

Strawberry

Description . A truly summer jam, the aroma of which will remind you of warm days on a frosty evening.

What to prepare:

• raspberries - 500 g;
• strawberries - 500 g;
• sugar - 1 kg;
• water - 500 ml.

How to cook

1. Sort, peel, and rinse the berries.
2. Quarter large strawberries, add raspberries.
3. Sprinkle the mixture with sugar.
4. Leave for half an hour, stir.
5. Pour in water and bring to a boil, remembering to skim off the foam.
6. Reduce heat and simmer for ten minutes, stirring.
7. Cool and pour the prepared jam.

Vanilla will add spice. When boiling, place the pod cut lengthwise and remove after a couple of minutes. Pectin mixed with sugar will add thickness.

Spicy

Description . Traditional jam with a little secret. Fresh spices highlight the raspberry flavor and make it richer. It is not necessary to use only fresh leaves. You can experiment with cardamom pods or clove buds.

What to prepare:

• raspberries - 1 kg;
• sugar - 350 g;
• lemon - half;
• water - 100 ml;
• cherry pits - 15 pieces;
• basil - five leaves;
• mint - seven leaves.

How to cook

1. Sort and wash the berries.
2. Fill with water, add sugar.
3. Stir, close and leave for five hours.
4. Place on the burner and wait until it boils.
5. Boil for ten minutes, stirring occasionally.
6. Cover and leave for five hours.
7. Cut off the lemon zest and squeeze the juice out of the pulp.
8. Wash the leaves and seeds.
9. Place the prepared spices on a bandage tape and tie it in a tight bag.
10. Pour the juice into the raspberry mixture, lower the spice bag and cook over low heat.
11. Stirring occasionally, bring to a boil.
12. Boil over low heat for 20 minutes.
13. Remove the spices and pour the jam into a container.

Cherry

Description . An unusual sweet and sour jam with a pleasant cherry aroma. It is recommended to remove the seeds first.

What to prepare:

• raspberries - 1 kg;
• cherry - 1 kg;
• sugar - 2 kg.

How to cook

1. Rinse the berries and dry.
2. Pour 1 kg of sugar over the raspberries and put on fire.
3. Wait until it boils, add the remaining granulated sugar and cherry pulp.
4. Stir and cook after boiling for 40-50 minutes over low heat.
5. Skim off the foam and stir.
6. Pour the resulting jam into jars.

Blackberry

Description . Related berries complement each other perfectly. The jam turns out to be red-violet in color. You can use frozen berries from the supermarket.

What to prepare:

• raspberries - 1 kg;
• blackberries - 1 kg;
• sugar - 2 kg.

How to cook

1. Sort and wash the berries.
2. Add sugar and stir.
3. Leave in a cool place overnight.
4. Carefully remove the berries, and place the syrup along with undissolved sugar on the stove.
5. Stirring until the sugar grains are completely dissolved, bring to a boil.
6. Add the berries and simmer for five minutes, remembering to skim off the foam.
7. Leave it covered overnight.
8. Boil again for five minutes and place in a sterile container.

To get rid of insects and spiders, the berries are soaked in a saline solution for five to ten minutes. It is enough to dissolve a tablespoon of salt in 1 liter of water. When the bugs float to the surface, collect them and wash the berries.

Blueberry

Description . Blueberry jam itself is incredibly tasty and healthy. Raspberries are a sweeter and more pronounced berry, so it is recommended to reduce their quantity so as not to overwhelm the blueberry flavor.

What to prepare:

• raspberries - 500 g;
• blueberries - 500 g;
• sugar - 1 kg;
• water - 200 ml.

How to cook

1. Pick out the trash and wash the berries.
2. Combine water with granulated sugar and cook.
3. After boiling, cook for a couple of minutes.
4. Pour the resulting syrup over the berries.
5. Close the lid and leave for four hours.
6. Boil the mixture over medium heat.
7. Reduce heat and cook, stirring and skimming, until desired thickness.
8. Pour into jars and roll up.

Apple

Description . The easiest way to diversify raspberry jam is to add apple slices. The taste is unusual and largely depends on the type of fruit.

What to prepare:

• raspberries - 2 kg;
• apple - 1 kg;
• sugar - 2.5 kg.

How to cook

1. Cut the washed apple fruits into slices and remove the cores.
2. Place in a saucepan and add 500 g of sugar.
3. Leave covered for about a few hours.
4. Rinse the raspberries, sort them and add the remaining granulated sugar, leave to steep.
5. Boil the apple mixture over low heat.
6. Stir and cool.
7. Repeat the cooking and cooling procedure three times.
8. Boil raspberries in the same way.
9. Combine the two mixtures and cook for about half an hour over low heat.
10. Place in jars and seal.

It is recommended to supplement the recipe with spices. Ginger, cloves, cardamom, and cinnamon go well with apple-raspberry dessert. If the spices are used entirely, it is better to tie them in a gauze bag and lower them into the brew for a few minutes. Ground seasonings are used in small quantities (no more than one level teaspoon) so as not to interrupt the overall taste.

Raspberry jam for the winter is a delicacy and a delicious medicine. Sealed jars can be stored in the room. Containers with nylon lids are best stored in the refrigerator. If the jam is well cooked and flavored with sugar, the preparation will last until spring. Rolled jam, ground with sugar, is recommended to be consumed during the winter.

Reviews: “My children are always delighted”

Raspberry jam is very healthy, and by the way, currant jam. It’s in vain that someone thinks so, that there are no vitamins. Of course, the vitamins in these jams are not like in fresh ones in the summer season, but they are decent enough to boost immunity and cure colds. I always make jam and add less sugar than required, about a third. And I cook for no more than 5-10 minutes, depending on the berry. It turns out simply stunning. The berries are as fresh. Nothing will turn sour. Worth a year or two for the freshest. The jars just need to be well sterilized. This can easily turn sour.

Eva, http://www.woman.ru/home/culinary/thread/3904315/

The jam begins to ferment if you initially did not add enough sugar. Place the jam in a bowl, add sugar and boil. That's all. If the jam is cooked correctly, it will be stored even in 40 degree heat. First, cover with parchment paper and a nylon lid on top.

Elya, https://she.ngs.ru/forum/board/cooking/flat/1880677461/?fpart=1&per-page=50

Grinded berries with sugar do not tolerate metallic acid - oxidation occurs, so boil the raspberries with sugar, and then again under a plastic lid and in the cold. Everyone loves berries that way. Better yet, spread it in a small layer in a plastic bag and put it in the freezer for 5-6 days (flat), then shake it and it will take up little space. And in winter, defrost - almost fresh berries. My children are always delighted.

Polechka, https://otvet.mail.ru/question/61422998

As I wrote before, my mother had a garden plot. The garden is not big, like everyone else’s in those days, five or six hundred square meters. The house in that garden was small and unprepossessing, so we could put our things away and, if necessary, take shelter from the rain. But the landings were miraculously good. The trees are tall, majestic, strewn with large apples and pears, just like in a picture in a fairy tale book.

Along the fence from the corner to the gate grew bushes of white and red currants as tall as I was. What a wonderful currant this was, a palm-long cluster of berries strewn with shiny translucent beads the size of a pea.

I also remember the gooseberry, such a large spreading bush, the berries on it were large, aligned, just a sight for sore eyes. It’s really prickly, it’s just creepy, probably no one grows something like this now. That bush burned down when there was a fire in the neighbors’ bathhouse; it never recovered; it had to be uprooted, it’s a pity.

There were also raspberries, growing along the neighbor’s fence, their own - some old, unimportant, small ones, but the one that was passed down from the neighbors was nothing, large-fruited, productive.

My mother had plenty of everything in her garden, and in every spot free from trees and shrubs she managed to grow vegetables. And she grew them so much that during the harvest season, both in her and in our apartment, all more or less suitable surfaces were occupied by the fruits of her labors, and my mother brought these fruits of her labors to us without prior agreement. She arrived unexpectedly and put a bag with the next harvest on the doorstep: “Here, do what you want.” And we did what to do, so as not to let my mother’s labors go to waste.

Just like that, one day, without warning, a small bucket of raspberries appeared in my kitchen. We've already eaten it alive, we'll have to preserve it. In any case, canning is a labor-intensive and time-consuming process. Only, unfortunately, I had some things planned that could not be postponed until later.

Raspberries are not a berry that will wait patiently for hands to reach it, which means you need to find a way to delay preservation for a while. After flipping through the section on raspberries in the book on preparations, I came across the recipe “Thick raspberry jam the old-fashioned way,” sprinkled the berries with sugar, as it said, and went about my business. The next day, without fuss or haste, I made the jam, sealed the jars and put them in the pantry for storage.

I didn’t have much hope, however, after a while, my daughter once again asked me to cook it for her. Serving raspberry jam with pancakes, I was pleasantly surprised by its bright taste and very strong raspberry aroma. Since then, for more than 15 years, I have been making thick raspberry jam only this way.

Time has shown another amazing property of this recipe: if you roll up the jars with hot tin lids, then in a cool and dark place this raspberry jam can be stored for more than five years without harm.

And now about how to make thick raspberry jam the old-fashioned way. Recipe with photo.

First of all, raspberries need to be inspected for the presence of any spider bugs, as well as spoiled berries.

The prepared raspberries should be placed in a cooking bowl in one or two layers, sprinkled with sugar.

To make thick raspberry jam the old-fashioned way, you need to take 1.5 kilograms of sugar per 1 kilogram of berries (this amount will make approximately three half-liter jars).

In this form, the berries should be placed in a cool place (refrigerator) for 10 - 12 hours (more is possible).

When the time comes, put the cooking bowl with berries on the fire and, stirring, bring to a boil.

From the moment of boiling, we will cook the thick raspberry jam for 18 - 20 minutes, stirring (preferably with a wooden) spatula, carefully removing the foam.

After the specified time has passed, pack the boiling raspberry jam into hot, dry jars.

Now you can cover the jars of jam with a clean napkin, wait for it to cool completely and cover with plastic lids. Or you can immediately roll it up under hot tin lids and let it cool without turning it over.

As you can see, preparing thick raspberry jam the old-fashioned way is quite a simple process. The product turns out very tasty and aromatic. This raspberry jam can be stored for a very long time. And from the skimmed foam you can make a wonderful berry drink.

Enjoy canning and bon appetit!

I think every home tries to stock up on raspberry jam for the winter. It helps with colds in winter and contains many useful substances.
Did you know that raspberries contain salicylic, citric, malic and tartaric acids. Therefore, it is used as an anti-inflammatory and antipyretic agent. As children, we often arrived damp and soaking wet from walks. Then my mother changed us into dry clothes and gave us tea with raspberry jam. And then she made me wrap myself in a blanket and sweat a lot. And it often happened that the disease went away without even starting.

Raspberries are a storehouse of vitamins. It contains vitamins B, A, C, E. It also contains a lot of microelements potassium, calcium, and iron. Therefore, you definitely need to stock up on raspberry jam. There is never too much of it. Plus, it's easier than ever to do it. And as you will learn from this article. There are many ways to prepare this wonderful preparation, let’s look at the most delicious of them:

• Five-minute raspberry
• Raspberry jam with whole berries, regular cooking
• Raspberry jam with gelatin
• Raspberries with sugar without cooking

Before preparing jam, the berries must be sorted from leaves and bugs. Raspberries are often inhabited by various bugs and spiders. There is a little secret on how to get rid of them. Mix 1 tablespoon of salt in 1 liter of water. Place the berries in a colander or sieve. Immerse the dishes in the salt solution for 5 minutes. And all our insects will end up on the surface. After this, the raspberries need to be washed thoroughly. Let it sit in a colander for 10 minutes to drain off excess water.

Five-minute raspberry jam (thick)

One of the most popular recipes. Due to quick cooking, many useful substances are retained in the berries.

Ingredients and proportions:

• Raspberries 1.5 kg
• Sugar 1.5 kg

We take sugar and berries in equal proportions. Therefore, the number of kilograms may vary at your discretion.

Step-by-step recipe for making 5-minute raspberries:

1. The berries need to be sorted from leaves and bugs. After this, the raspberries need to be washed thoroughly in salted water, as described above. Then rinse with plain water and drain in a colander. Let it sit in a colander for 10 minutes to drain off excess water.

2. Now we need to choose the container in which we will prepare our jam. The shape of the dishes should not be high and wide enough. The basin has this shape, so it is considered the best option for making jam. The dish pan was chosen. Now let's decide on its material. Cookware made of copper, stainless steel and brass is best suited for making jam.

3. Pour all the raspberries into a bowl. It must be mashed with a masher and covered with granulated sugar. Mix our ingredients carefully. Leave our delicacy for a couple of hours so that the sugar dissolves.

4. And at this time we will start sterilizing the jars. There are many ways: over steam, in the oven, in the microwave, etc. I sterilize in the microwave. The jars must be clean. Pour about 1.5 cm of water and put it in the microwave for 3 minutes at power 800-900.

5. Place the container with the future jam on the lowest heat. Stir constantly and bring to a boil. When jam is cooked, foam forms on its surface. Carefully remove it with a spoon. If this is not done, the jam may soon spoil. Let our jam simmer for 5 minutes.

6. Carefully package the jam into our sterilized jars and close the lid tightly. I use small jars for any jam. So that you don’t store it for a long time once you open the jar. Now our jars need to be turned over and allowed to cool.

Five-minute jam from whole raspberries

Amazing jam can be made from whole raspberries. This berry does not have a thick skin. Therefore, in order for the berries to remain intact, they must be boiled in syrup, which is obtained from raspberry juice and sugar when it sits.

Ingredients and proportions:

• Raspberries 1.5 kg
• Sugar 1.5 kg

Step-by-step procedure for preparing raspberry jam with whole berries:

1. Clean the berries from debris (leaves, bugs, larvae). Rinse them with water and place in a colander.
2. Pour half of the granulated sugar into the bowl in which the jam will be cooked.
3. Next, all the raspberries go into the basin.
4. Cover our raspberries with the remaining sugar.
5. Leave everything in the container for 5-6 hours. Let the raspberries give juice. I usually do this at night. And in the morning I finish what I started.
6. In the morning I start sterilizing the jars, and then start making the jam itself.
7. Light the smallest fire and place the container on the stove. Mix very carefully so as not to disturb the integrity of the berries.
8. Wait for the sugar to dissolve and turn up the heat a little. When the jam boils, cook for another 5 minutes. Don’t forget to stir gently and remove the foam from the jam.
9. Pour the finished jam into jars. Cover them carefully with a lid.

By the way, you can use less sugar, for example, as in this video recipe:

Raspberry jam with whole berries (regular cooking)

Another very tasty recipe. The berries remain intact when cooked. This makes it more beneficial and tasteful.

When you make jam from whole berries, do not take a lot of kilograms at once. 1.5-2 kilograms will be enough, otherwise the berries may crush each other.

Ingredients and proportions:

• Raspberries 1.5 kg
• Sugar 1.5 kg

We take products in a 1:1 ratio

Step-by-step recipe for making raspberry jam:

1. In this recipe it is better to use the best raspberries. That is, it must be clean, large, bought at the market from some grandmother or your own. Because in this recipe we will not wash it.
2. We will layer sugar and berries into the jam container until the ingredients are gone.
3. We need everything to brew for 5-6 hours. We do everything again at night. We put the dishes with future jam in the refrigerator.
4. Raspberries will give juice overnight. We need to drain it and bring it to a boil. Leave it on low heat for 10 minutes.
5. In the meantime, we will sterilize our jars
6. Add raspberries and cook in juice for about 20 minutes. There is no need to stir the berries in this recipe. Therefore, we set the fire to the smallest.
7. Pour our jam into dry and hot jars. You can wrap it in something warm and let it cool completely. I use an old cotton blanket. This is necessary in order to reduce the cooling time of the jam. Then it will turn out very beautiful and natural in color.

Raspberry jam with gelatin

This is a very interesting interpretation of raspberry jam. This recipe will appeal to lovers of jelly or jam. Because it is thick, it can be used as a filling for pies.

Ingredients:

• Raspberries 1 kg
• Sugar 1.5 kg
• Water 300 ml
• Citric acid about 10 grams
• Gelatin 5 grams

Step-by-step recipe for making jam with gelatin:

1. For this recipe, we start with gelatin. It needs to be diluted with warm water and allowed to swell. There are always instructions written on the bag.
2. We sterilize our jars in any way convenient for you.
3. Select large and not crushed berries. If the raspberries are clean, without dust, then you don’t have to wash them.
4. In a bowl, carefully mix the berries and granulated sugar. Next, fill our mass with water.
5. Place on the stove for half an hour. Cook over low heat, stirring so that the jam does not burn. To do this, use a plastic or wooden spoon. Metal can cause raspberries to oxidize.
6. Place gelatin and citric acid into a container. Cook for another 15 minutes.
7. Place the finished product into jars. Store in a cool, dark place.

Raspberries with sugar without cooking

Cooking raspberries in this way allows you to preserve all the original vitamins and microelements that are in it. After all, in this recipe it is not subjected to heat treatment. But there is also a small disadvantage to this method - there is more sugar than usual.

Ingredients and proportions:

• Raspberries 1.5 kg
• Sugar 3 kg

The amount of sugar used is 2 times more than raspberries.

Step-by-step cooking recipe:

1. For this recipe, not only selected raspberries are suitable, but also crushed berries. And so we clean the raspberries and turn them into porridge using a wooden masher.
2. Now add granulated sugar to the container. Mix everything very carefully. We need all the sugar to dissolve. In time it is 20-24 hours. Mix everything periodically with a wooden spoon.
3. When the sugar is completely dispersed in the total mass of jam, you can start making jars.
4. Place the prepared raspberry mixture into dry, hot jars, but not to the very top. Leave 1-1.5 cm empty and add granulated sugar. Screw the lid on tightly. You can use thick paper and string the old fashioned way. Store in the refrigerator.

In this topic, I described the methods and subtleties of making raspberry jam. I shared some secrets with you. I hope you, too, will find the “ideal” raspberry jam recipe for yourself. And you will delight yourself and your loved ones with this healthy delicacy.

What could be tastier than raspberry jam? Its aroma warms, and the beneficial substances that are preserved in the jam despite long cooking help with colds. Raspberry jam has amazing properties: it can act on the body, like aspirin, reducing fever, relieving headaches and thinning the blood, and has no contraindications. The perfect medicine and delicious treat.

Picking and preparing raspberries is a labor-intensive task, because this berry is so tender! It is better to pick raspberries in dry weather. If the raspberries are to be transported, then pick the berries together with the stalk, and sort them out before making the jam. It is best to collect raspberries in wide, low containers, placing the berries in 2-3 layers, otherwise they will be crushed and lose valuable juice. It is better not to wash raspberries before cooking, as the berries take on water and the jam becomes liquid. If the raspberries are infected with fruit fly larvae, then soak them in salted water (20 g of salt per 980 ml of water), remove the worms and rinse the berries under running cold water.

Fresh raspberries and preparations without cooking (or with minimal heating) have the best healing properties.

Natural raspberries. Place the prepared berries in cooled sterilized jars, shaking frequently to ensure they fit tightly. Cover the jars with sterilized lids and place in a container with water heated to 45-50°C. Sterilize 0.5-liter containers for 10 minutes, 1-liter containers for 15 minutes from the moment they boil. Roll up, turn over and cool.

Raspberries in their own juice. It is prepared in the same way as in the previous recipe, only the berries placed in jars are filled with raspberry juice, heated to 45-50°C. Cover the jars with lids and place for sterilization. Sterilize 0.5-liter containers for 10 minutes, 1-liter containers for 15 minutes from the moment they boil. Roll up, turn over and cool.

Raw raspberry jam

Ingredients:
1 kg raspberries,
1-2 kg of sugar.

Preparation:
Sort the raspberries and put them in a bowl. Never wash raspberries to make “raw jam”! Add sugar, the amount depends on the storage time - the longer the jam is stored, the more sugar is needed. Grind the berries with sugar with a wooden masher. The longer the berries are ground, the more homogeneous the jam becomes and the less it will separate during storage. It is advisable not to use a blender or meat grinder. Place the finished jam in sterilized jars, not reaching the neck 1.5-2 cm. Pour sugar about 1 cm thick on top of the jam. The sugar will harden and turn into a crust, which will protect the jam from spoilage. Seal with plastic lids or tie with parchment paper. Store in the refrigerator.

Raspberries pureed with sugar

Ingredients:
1 kg raspberries,
150-200 ml water,
300 g sugar.

Preparation:
Soak the raspberries in salted water (20 g of salt per 980 ml of water), remove the floating larvae, drain the water, and carefully rinse the berries to remove the brine. Place the raspberries in an enamel bowl, add water and heat over low heat until boiling. Boil for 3-4 minutes and, without cooling, rub through a sieve. Add sugar to the pureed mass, mix, heat to 80°C and package in sterilized jars. Place for sterilization: 0.5-liter jars - 16 minutes, 1-liter jars - 20 minutes from the moment of boiling. Roll up.

Raspberries pureed in syrup

Ingredients:
1 kg raspberries,
1200 g sugar,
300 g of water.

Preparation:
Rub dry raspberries through a colander with a wooden spoon. Prepare the syrup: dissolve sugar in water and boil for 5-7 minutes, then filter through 3-4 layers of gauze, bring to a boil again and combine with raspberries. Stir and, without cooling, pack into heated sterilized jars to the top. Cover the jars with circles of parchment paper soaked in alcohol and close with boiled lids. Cool without turning.

Five-minute jam No. 1

Ingredients:
1 kg of berries,
1 kg sugar.

Preparation:
Cover the prepared raspberries with sugar and leave for 4-5 hours. Drain off the juice and boil it for 10 minutes. Place the berries in the resulting syrup, bring to a boil, reduce heat and simmer for 5 minutes. Pour the jam into jars and roll up.

Five-minute jam No. 2

Ingredients:
1 kg of berries,
500 g sugar.

Preparation:
Pour sugar into the berries in a bowl and leave for 3-4 hours until the juice appears. Place the basin on low heat and cook from the moment of boiling for 5-7 minutes, stirring gently. Pour into heated sterilized jars to the top, roll up, turn over, wrap and cool.

Raspberry jam (cook for 15 minutes)

Ingredients:
1 kg raspberries,
1.5 kg of sugar.

Preparation:
Cover the raspberries with sugar and refrigerate overnight. The next morning, put the basin on the fire, bring to a boil and reduce the heat. Cook for 15 minutes. Place in sterilized jars and seal.

Raspberry jam No. 1

Ingredients:
1 liter raspberries,
1 liter of sugar.

Preparation:
Pour raspberries into glasses into a bowl, sprinkling with sugar: a glass of berries, a glass of sugar. Leave for 2-3 hours. Then put on low heat for 40 minutes until the juice from the berries has soaked up all the sugar. Increase heat to medium and bring to a boil, stirring constantly until all sugar has dissolved. Once all the sugar has dissolved, pour into sterilized jars, seal and cool.

Raspberry jam No. 2

Ingredients:
1 kg raspberries,
2 kg sugar,
2 tsp citric acid,
4 stacks water.

Preparation:
Pour water into a bowl, add sugar and berries. Place on low heat and cook the jam until done in one batch. During cooking, periodically remove the bowl from the heat and stir the jam. Add citric acid before finishing cooking. Roll up.

Raspberry jam No. 3

Ingredients:
1 kg raspberries,
1.45 kg sugar.

Preparation:
Sprinkle the berries with sugar and leave for 8 hours. Place the bowl over low heat and heat until the sugar dissolves. After this, increase the heat and cook until tender for a minimum time - this will preserve the bright color of the raspberries. Place in jars, roll up, turn over and cool.

Raspberry jam No. 4

Ingredients:
1 kg raspberries,
800 ml water,
1.5 kg of sugar.

Preparation:
Prepare a syrup from water and sugar, pour it over the berries and leave for 3-4 hours. Then pour the syrup into another bowl, boil for 5-7 minutes and pour over the raspberries again. Place the container with the berries on low heat and cook until tender. Pour into jars, roll up, turn over and cool.

Raspberry jam No. 5

Ingredients:
1 kg raspberries,
500 ml water,
1.5 kg of sugar.

Preparation:
Pour the pre-cooked syrup over the raspberries, bring to a boil and simmer for 5 minutes. Let cool to room temperature. Place on the heat again and simmer for 8-10 minutes, remove from heat and cool for 10-15 minutes. Then put it back on the fire and cook the jam until done. Pour hot into sterilized jars and seal.

Raspberry jam No. 6

Ingredients:
1 kg raspberries,
1 kg sugar,
150 ml water.

Preparation:
Fill the prepared berries with half the norm of sugar and leave for 5-6 hours. Drain the juice, add water and the remaining sugar and cook the syrup. Pour boiling syrup over the berries and cook until tender. Pour without cooling into sterilized jars, roll up, turn over and cool.

Raspberry jam No. 7

Ingredients:
12 stacks Sahara,
11 stacks raspberries,
1 stack water.

Preparation:
Rinse the berries carefully in water and let it drain. From half the norm of sugar and 1 cup. Boil the syrup with water until a drop of syrup on the plate does not spread. Add raspberries, bring to a boil, reduce heat and simmer for 15 minutes. Remove from heat and add remaining sugar. Using a wooden spoon, stir the sugar until it is completely dissolved and pour into hot sterilized jars. Roll up, turn over and cool. This jam is similar to jelly.

Raspberry jam in the microwave

Ingredients:
1 kg raspberries,
1 kg sugar,
1 stack water,
3-4 g of citric acid.

Preparation:
Mix water with sugar and microwave at full power for 5-15 minutes (depending on power). Stir the syrup every 3 minutes. Place berries and citric acid in hot syrup, stir and set on full power for 8-20 minutes. During this time, stir the jam 3-5 times. Place the finished jam in sterilized jars and seal. Turn over, wrap, cool.

Raspberry jam No. 1

Ingredients:
1 kg raspberries,
1 kg sugar,
430 ml water.

Preparation:
Boil sugar syrup from water and sugar until a drop of syrup does not spread on the plate. Place the berries in boiling syrup and cook until tender. Place in sterilized jars and seal. Turn over and cool.

Raspberry jam No. 2

Ingredients:
1 kg raspberries,
1 kg sugar.

Preparation:
Sprinkle the raspberries with half the amount of sugar and leave for 4-6 hours. Drain off the juice, add the remaining sugar and cook the syrup for 5 minutes. Place the berries in boiling syrup and cook until fully cooked. Place hot in sterilized jars, cover with lids and place in water heated to 70-75°C for sterilization. After boiling, sterilize 0.5-liter containers for 10 minutes, 1-liter containers for 15 minutes. Roll up, turn over and cool.

Raspberry marmalade

Ingredients:
1 kg raspberries,
2 stacks Sahara.

Preparation:
Place the raspberries in a bowl and place over low heat. Heat until they release juice. Rub the hot mixture through a sieve, mix with sugar and cook over high heat, stirring constantly, until thickened. Place hot in sterilized jars and seal.

Raspberry jam

Ingredients:
5 kg raspberries,
3 kg sugar,
1 stack water.

Preparation:
Combine the prepared raspberries with sugar and water and cook over low heat. Cook until done, stirring. The jam will have a dark color because the seeds turn brown when cooked. To avoid darkening, before cooking the berries should be crushed with a wooden pestle and rubbed through a sieve to remove seeds.

Happy preparations!

Larisa Shuftaykina

It’s simply impossible to count how many different jams each housewife prepares. But there is one thing that deserves special attention. Miracle medicine, summer in a jar, aromatic dessert for tea, healer jam - that’s how this special jam is affectionately called. And it is brewed from raspberries. Raspberry jam is a real tradition for everyone during the summer season. If we mention the benefits of dessert, then raspberry jam for the winter, a simple recipe for which everyone should know, deservedly has the status of one of the most useful. Yes, raspberry jam is also very tasty, but when preparing it for future use, every housewife, first of all, perceives it as an excellent folk remedy for colds, which will relieve fever, nourish it with vitamins, and give strength. That’s why you want to be fully armed when an army of viruses attacks everyone in your household. And yet, the beneficial properties are, of course, wonderful. But I also want to remember the amazing taste. This wonderful treat is indispensable on long winter evenings as a complement to fluffy pancakes or pancakes. Raspberry jam is so bright that it has a simply mesmerizing effect even on those who are in principle indifferent to this kind of dessert. It’s simply impossible to resist even a small portion!

Ingredients:

• 1 kg raspberries;
• 1 kg sugar.

A simple recipe for raspberry jam for the winter

1. First of all, let's choose a vessel for making jam. From time immemorial, any jam was always prepared in copper basins, since they heat evenly and hold the temperature well. I decided not to deviate from tradition and make jam in the family copper basin. If you don’t have a copper basin, enamel or stainless steel cookware will do the job of making delicious jam. Well, if you use a copper basin, you must check it for the presence of copper oxide. And if such places are found, it should be etched with any abrasive. We will use sand. Carefully remove the oxide, and then wash the basin with soap and hot water. Dry the vessel (possibly under the hot rays of the sun). Now the copper basin is ready for use. Yes, we will still need a divider for the stove so that the basin warms up evenly.

2. Now let's take care of the berries. We sort out the raspberries. We remove overripe and unripe specimens, sepals and other debris. Carefully place the sorted berries in a colander and immerse them in water. Raspberries are very delicate berries, so they can only be washed using the immersion method. We immerse the colander several times, changing the water until it becomes absolutely clean. Next, leave the raspberries to drain off the excess liquid. We carry out this entire procedure if the berry is purchased at the market. If raspberries are collected on your site, then there is no urgent need to wash them.

3. Carefully place clean and dry raspberries into a bowl.

4. Cover the raspberries with granulated sugar according to the recipe and leave for 5-7 hours to release the juice. In the allotted time, the berry will be all in the liquid, you can start preparing the jam.

5. To make raspberry jam for the winter according to the simplest recipe, you won’t need much time. It will take us literally 30 minutes. So, let's get started. We send the basin to moderate heat. After boiling, reduce the heat to low and simmer, stirring all the time, for 30 minutes. Stir the jam with a wooden spoon, carefully lifting the berries from the bottom. I use a long spoon made of food grade plastic (or some similar material). But in no case should you use an iron spoon when stirring the jam, since as a result of their interaction, oxidation occurs and the jam may slightly change the taste.

6. As soon as the raspberry jam begins to boil, foam will form on its surface. This is nothing more than the first proteins, the remains of specks from the berries, sugar. That is, this is not jam at all.

7. Be sure to remove the resulting foam. Otherwise, remaining in the finished jam will simply speed up the souring of the product, which we certainly do not need.

8. At the end of cooking, the jam becomes transparent, with a beautiful red tint and an amazing aroma.

9. While the jam is cooking, you can simultaneously prepare the dishes. Choose your cans responsibly. They must be without chips or any obvious damage. We take covers without defects or rust. Having selected containers, they must be thoroughly washed with baking soda and rinsed thoroughly under running water. Well, then be sure to sterilize and boil the lids. You can sterilize containers in several ways: over steam, in the microwave or oven. You choose the most suitable method for yourself, see for more details. The jars are ready, the jam is cooked. From the declared ingredients, we get 800-900 g of finished jam. Pour the aromatic dessert into containers, immediately seal with metal lids and turn upside down. Wrap the jam and leave until it cools completely on its own (at least 24 hours). Next, you can transfer the jam to a cool place for storage.

Raspberry jam “Pyatiminutka”.

Today, a recipe for making raspberry jam called “five-minute jam” is widely used. What is the essence and beauty of this method? The period of heat treatment is reduced, while the berries better retain vitamins and minerals, which is more beneficial for the body. So, cover the berries with granulated sugar and leave for 5 hours. Next, pour all the juice that has formed during this time into a separate container and boil. As soon as it boils, pour it back into the berries, place the basin on low heat and boil for exactly 5 minutes. Remove the dishes from the stove and leave them alone until they cool completely. Next, put the cold jam back on the stove and, after boiling, cook for 5 minutes. Leave to cool. Boil the third time for 5 minutes. Pour the finished jam into sterile jars and seal. Five-minute raspberry jam is ready!

Thick raspberry jam for the winter.

There is also an option for making raspberry jam that deserves attention. This dessert has a very expressive raspberry flavor, as well as an amazing consistency. It is quite thick, shimmering with shades of red. This jam has a little secret - during the cooking process, add pectin, a special mixture for jam or ordinary corn starch. This delicacy has a pleasant thick texture. The jam is not digested. Raspberries retain all their beneficial properties, as well as color and aroma. Thick raspberry jam for the winter can be safely used not only as a dessert for tea, but also as a filling for pies or pies.

Whatever method you choose to cook raspberry jam, you will get an excellent result! Bon appetit!