In the article we discuss how to cook raspberry jam for the winter. We talk about the simplest and most delicious recipes for making raspberry jam for the winter, as well as how to cook raspberry jam correctly and how much. You will learn about recipes for making raspberry jam for 5 minutes, as well as thick, with gelatin.

Raspberries are a tasty and healthy summer berry that is used to make jam, compote, jam, added to fruit salads or used as a decoration for desserts. This berry contains a large number of useful substances, including:

• vitamins: A, group B (except B12), C, E, H, K, PP;
• minerals: potassium, calcium, silicon, magnesium, sodium, phosphorus, chlorine, iron, cobalt, manganese, copper, molybdenum, chromium, zinc;
• acids: salicylic, tartaric, citric, malic.

Calorie content per 100 g of the product is 46 kcal. The share of BJU in calories:

• proteins - 8% (1 g);
• fats - 11% (1 g);
• carbohydrates - 81% (8 g).

Raspberry has an antipyretic and anti-inflammatory effect, due to which it is used as an effective remedy for colds. And in this case, raspberry jam most often helps. And how to cook it, we will tell below.

Cooking principles

Before you start cooking raspberry jam, you should properly prepare the berries. First you need to sort out raspberries from bugs and leaves. You can do this with your hands or use the proven method, which involves mixing 1 tbsp in 1 liter of water. salt. After that, the berries should be poured into a colander or sieve and immersed in saline for 5 minutes. All bugs in the berries will float to the surface. Then rinse the raspberries thoroughly and leave for 10 minutes in a colander to drain excess liquid.

For cooking, it is best to use a basin made of copper, brass or stainless steel.

Ready jam should be laid out only in sterilized jars, which can be sterilized by various methods: in the oven, microwave, steamed. For sterilization in the microwave, take a clean jar, pour about 1.5 cm of water into it and send it to the microwave for 3 minutes at a power of 800-900.

How long to cook raspberry jam after boiling? Usually 5-10 minutes is enough.

Recipes

After you have prepared the berries for making jam, you should decide what kind of jam you want to cook. Below are the most delicious and simple recipes for making jam for the winter based on raspberries. Choose the one that you like the most.

Raspberry jam for the winter "Five minutes"

Raspberry jam recipe for the winter “Five minutes”

This recipe is the most popular and can be called a classic. Since cooking is fast, raspberries retain a large amount of nutrients.

You will need:

• raspberries - 2 kg;
• granulated sugar - 2 kg.

How to cook:

1. Sort the berries from leaves and bugs. Then rinse in salted water, then rinse with plain water and drain in a colander for 10 minutes to drain excess liquid.
2. Take a basin, pour raspberries into it. Remember the berries with a crush and sprinkle with sugar. Gently mix everything and leave for 2 hours to dissolve the sugar.
3. Put the basin on the minimum fire. Stirring constantly, bring to a boil.
4. During cooking, a foam will appear on the surface of the jam, which must be removed with a spoon.
5. Let the jam boil for 5 minutes.
6. Arrange the finished jam in sterilized jars, tightly close the lid.
7. Turn the jars upside down, let them cool and store.

Raspberry jam with red currant and lemon

Raspberry jam with red currant and lemon

You will need:

• lemon - 2 pcs;
• raspberries - 2 kg;
• red currant (fresh) - 1.5 kg;
• sugar - 1 kg.

How to cook:

1. Sort raspberries and currants, chop with a blender, add sugar.
2. Remove the zest from the lemon and squeeze out the juice.
3. Add the juice to the prepared mixture, mix.
4. Pour the finished jam into jars, close the lids and store in the refrigerator.

Raspberry jam recipe without cooking

Raspberry jam recipe without cooking

In this recipe, raspberries are not subjected to heat treatment, due to which it is possible to preserve the maximum amount of vitamins and trace elements in it. The only downside to this cooking method is that it uses more sugar than usual.

You will need:

• raspberries - 1.5 kg;
• granulated sugar - 3 kg.

Step by step cooking recipe:

1. Peel the raspberries and crush them with a masher.
2. Add sugar to the prepared mixture, mix gently. Leave the container in the refrigerator until the sugar is completely dissolved (20-24 hours), stirring occasionally.
3. After the sugar has completely dispersed into jam, take care of the jars.
4. Spread the jam into dry and hot jars, leaving 1-1.5 cm empty. Add sugar, close the lid tightly and store in the refrigerator.

Raspberry jam with lime

Raspberry jam with lime

You will need:

• raspberries - 1 kg;
• sugar - 1 kg;
• lime - 1 pc.

Cooking:

1. Sort the raspberries, then put them in a large bowl.
2. Add sugar, stir.
3. Wash the lime, cut into 4 parts, place in a blender, chop. Add the prepared mixture to the raspberries.
4. Stir, arrange in sterilized jars, close the lid and store in the refrigerator.

Raspberry jam for the winter thick in a slow cooker

Raspberry jam for the winter thick in a slow cooker

This is the most delicious and simple recipe for making raspberry jam in a slow cooker.

You will need:

• water - 250 ml;
• raspberries - 1 kg;
• sugar - 180 g;
• citric acid - ½ tsp

How to cook:

1. Clean and wash the berries.
2. Grind the berries with a blender or crush in a multicooker bowl with a pestle.
3. Pour water into the multicooker and start the “Cooking” mode. After the water boils, remove the foam and leave for another 10 minutes.
4. Cool the mixture, wipe the berries through a sieve, add sugar and restart the “Cooking” mode for 40 minutes.
5. Add citric acid to the finished jelly and mix well.
6. Transfer the jam to jars, close, wait until it cools, then store in a cool place.

Raspberry jam without sugar

Raspberry jam without sugar

This jam is very tasty and healthy.

You will need: raspberries - 2.5 kg.

How to cook:

1. Peel the berries, wash, dry and transfer to sterilized jars with a volume of 0.5 l, filling them to the top.
2. Place the jars in a large pot of water and put on fire.
3. After the berries in the jars have settled and released the juice, add more berries.
4. Repeat the procedure until the jars are completely filled with jam.
5. Cover the jars with lids, cook for another 30 minutes and immediately roll up.

Raspberry jam fresh for the winter

Raspberry jam fresh for the winter

This jam is unusual and tastes like fresh berries.

You will need:

• raspberries - 1.5 kg;
• crystalline sugar - 0.5 kg.

How to do:

1. Sort the raspberries, wash and dry.
2. Blend ⅔ of the raspberries in a blender until smooth.
3. Add sugar to the prepared mixture, stir until it is completely dissolved. Taste the mixture, if not enough sugar, add some more.
4. Stir the rest of the berries into the mixture without crushing.
5. Arrange the finished jam in containers, bags or jars and send to the freezer for storage.

Pitted raspberry jam

Pitted raspberry jam

Many do not like raspberry jam because of the seeds. But if you cook it according to the proposed recipe, then there will be no bones in it.

You will need:

• raspberries - 1 kg;
• sugar - 0.85 kg;
• lemon juice - 6 tsp

How to cook:

1. Pour the berries, sugar and lemon juice into a saucepan, using a potato press, mash the composition into a puree.
2. Put the saucepan on the fire, cook, stirring, until the sugar is completely dissolved.
3. Pass the finished mixture through a sieve, rubbing with a wooden spoon, remove the bones.
4. Pour the juice into a saucepan and put on fire.
5. Bring the liquid to a boil, then boil for another 5-10 minutes until thickened.
6. Pour hot jam into jars and roll up.

Apple and raspberry jam recipe for the winter

Apple and raspberry jam recipe for the winter

You will need:

• apples - 3 kg;
• raspberries - 0.5 kg;
• sugar - 2.5 kg.

How to cook:

1. Wash apples well and dry. Cut them into slices, remove the seeds, sprinkle with sugar and leave for an hour. Stir a few times until the apples release their juices.
2. Sort out the raspberries. After the apples start to juice, add the berries to them and mix.
3. Place the container on the stove, stirring occasionally, bring to a boil. Cook for exactly 20 minutes from the moment of boiling, regularly removing the resulting foam.
4. Arrange the finished jam in sterilized jars and roll up. Turn the lids upside down and leave to cool completely.

Recipe for raspberry jam for the winter with a banana

Recipe for raspberry jam for the winter with a banana

You will need:

• raspberries - 1 kg;
• bananas (peeled) - 0.25 kg;
• sugar - 0.8 kg;
• citric acid - 1 tsp

How to cook:

1. Sort and wash raspberries.
2. Grind the berries with a blender until smooth, then sprinkle with sugar.
3. Finely chop the peeled bananas, add to the raspberries and pour citric acid into the composition. Mix thoroughly.
4. Pour the prepared mixture into a container and put on fire. During cooking, stir the jam periodically, and remove the foam that appears on the surface.
5. After boiling, reduce the heat and continue to cook. The total duration of cooking jam is 15-20 minutes.
6. If the consistency is too thin or you want to make a thick jam, you need to evaporate more liquid. As a result, the jam must be kept on the stove for about 40 minutes.
7. Transfer the finished jam to sterilized jars and roll up.

Blackberry-raspberry jam for the winter

Blackberry-raspberry jam for the winter

You will need:

• raspberries - 0.8 kg;
• blueberries - 0.2 kg;
• blackberry - 0.2 kg;
• sugar - 1 kg;
• lemon - 1 pc.

How to cook:

1. Wash and dry blueberries. Sort raspberries and blackberries, but do not wash.
2. Mix the berries in a saucepan, sprinkle with sugar, mix and cover with a lid. Wait 3-4 hours.
3. Wash the lemon, squeeze the juice.
4. Add 3-4 tbsp to the infused berries. lemon juice. It gives jelly and prevents raspberries from staining with dark berries.
5. Bring the composition to a boil over high heat, remove the foam. Reduce heat to low and simmer for another 5 minutes.
6. Arrange the finished jam in sterilized jars, roll up. Place the jars with the lids down until cool, then put them in a cool place for storage.

Raspberry jam with orange for the winter

Raspberry jam with orange for the winter

You will need:

• raspberries - 1.5 kg;
• sugar - 1.5 kg;
• oranges - 3 pcs.

How to cook:

1. Sort the raspberries, peel the oranges and sort into slices, removing the film.
2. Put all the ingredients in a saucepan, sprinkle with sugar and put on low heat.
3. Bring to a boil, stirring regularly, cook for another 5 minutes, removing the foam, then remove from heat and leave for 10-15 minutes.
4. Repeat the procedure three times.
5. Arrange the finished jam in sterilized jars, roll up the lids and put them in a cool place for storage.

Recipe for raspberry jam with mint

Recipe for raspberry jam with mint

You will need:

• raspberries - 1 kg;
• granulated sugar - 1 kg;
• mint - 6 branches;
• lemon juice - 2 tbsp.

How to cook:

1. Chop the mint and place in a cloth bag.
2. Take a saucepan, pour raspberries and lemon juice into it, lower the bag of mint.
3. Place the container on the stove and cook for 5-10 minutes, stirring regularly.
4. Add sugar and remove the pan from the heat.
5. Mix well to completely dissolve the sugar.
6. Return the pot to the heat, bring to a boil and simmer for another 15-20 minutes until thickened.
7. Remove the bag of mint from the jam, and spread the jam itself into sterilized jars and roll up.

Raspberry jam in a pan for the winter

Raspberry jam in a pan for the winter

Use sweet, ripe raspberries to make this jam.

You will need:

• raspberries - 0.5 kg;
• sugar - 0.5 kg.

How to cook:

1. Rinse the berries under water and put on a napkin to drain excess liquid.
2. Put the raspberries in the pan, add sugar, mix gently.
3. Put the container on the fire, warm it up slightly so that the berries release the juice.
4. Increase the heat, then boil the jam for another 10 minutes.
5. Pour the finished jam into jars and seal.

Raspberry jam with cherries

Raspberry jam with cherries

You will need:

• cherry - 1 kg;
• raspberries - 1.5 kg;
• granulated sugar - 1 kg;
• pectin - 10 g.

How to cook:

1. Sort the raspberries, sprinkle with sugar and leave overnight.
2. Wash the cherries and remove the pits.
3. In a saucepan, mix cherries and raspberries, bring to a boil, then boil for another 5 minutes, cool.
4. Repeat the procedure a few more times, add pectin at the end of cooking.
5. Arrange the finished jam in jars, roll up and put away for storage.

Raspberry jam with pectin for the winter

Raspberry jam with pectin for the winter

You will need:

• raspberries - 1 kg;
• granulated sugar - 0.6 kg;
• pectin - 5 tablespoons

How to cook:

1. Sort the berries and place them in a deep container.
2. Using a mortar, crush the berries to the desired consistency.
3. Add pectin, sugar, stir until sugar is completely dissolved.
4. Transfer the finished jam to clean containers and place in the freezer for storage.

Raspberry jam with lemon

Raspberry jam with lemon for the winter

Ingredients:

• raspberries - 1 kg;
• sugar - 0.8 kg;
• lemon - 1 pc.

How to cook:

1. Sort out the berries.
2. Place the third part of the berries in a saucepan, add ⅓ of the sugar, put ½ of the citrus cut into thin slices on top. Repeat the procedure 2 more times.
3. Cover the pot with a lid and leave overnight.
4. Put the container on low heat, boil until the sugar is completely dissolved, stirring regularly.
5. Without bringing to a boil, remove the container from the heat and leave to cool overnight.
6. In the morning, heat the cooled jam, boil, do not bring to a boil and remove the foam. After that, cool again.
7. For the third time, bring the jam to a boil, boil for 3 minutes and arrange in sterilized jars, roll up.

Thick raspberry jam - recipe with gelatin

Thick raspberry jam - recipe with gelatin

This jam is perfect for lovers of jam or jelly. Also, similar jam can be used as a filling for pies.

You will need:

• raspberries - 1 kg;
• sugar - 1.5 kg;
• water - 0.3 l;
• gelatin - 5 g;
• citric acid - 9 g.

How to cook:

1. Pour gelatin with warm water and let it swell.
2. Sterilize jars.
3. If the raspberry is clean, it does not need to be washed. If there are signs of dirt and insects, wash and sort the berries.
4. In a bowl, gently mix the berries and sugar, pour the composition with water.
5. Put the container on a slow fire for 30 minutes, stirring with a wooden spoon so that the jam does not burn.
6. Add gelatin and citric acid to the jam. Cook for another quarter of an hour.
7. Arrange the finished jam in sterilized jars, close the lids and send to a cool place for storage.

Raspberry jam for the winter with whole berries

Raspberry jam for the winter with whole berries

How to cook raspberry jam so that the berries are whole? Use the recipe below.

You will need:

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

How to cook:

1. Put large raspberries in layers in a basin, then sugar, until the products run out. Then send the container to the refrigerator for 5-6 hours. It is best to do this at night.
2. During the night, raspberries will give juice. It should be drained and brought to a boil, then boil for another 10 minutes over low heat.
3. Sterilize jars.
4. Put the raspberries in the juice and simmer for about 20 minutes over low heat, do not stir the berries.
5. Pour the jam into dry and hot jars, close the lids, cover with a warm blanket. After cooling, remove the jars for storage.

Now you know all the most popular, simple, interesting and delicious recipes for making raspberry jam for the winter. Use them to please yourself, your loved ones and guests.

Video: How to cook raspberry jam

Pink raspberry berries with a sweet but not cloying taste are a favorite delicacy for many people since childhood. Unfortunately, the raspberry season does not last long, and for most residents of our country this berry is available 2-3 weeks a year. And fresh raspberries, which are brought from abroad, are, firstly, expensive, and secondly, not as sweet and tasty as homemade ones. But experienced housewives know how to preserve raspberries for the winter without boiling so that they remain fresh even in February. Moreover, raspberries with sugar, preserved without cooking, not only have a fresher and richer taste, but also retain most of the useful trace elements. Raspberry preparations for the winter are made according to a variety of recipes - for example, some housewives prefer to freeze whole berries with sugar, others rub raspberries with honey and vodka through a blender, and someone else loves raspberry jelly. In this collection, our readers will find the best recipes on how to make raspberry jelly, jam and jam for the winter without boiling, and how fresh and mashed with sugar raspberries are preserved in the freezer.

Delicious and sweet raspberry jam without cooking for the winter - a recipe with step by step photos

More and more housewives prefer traditional preservation recipes to harvest fresh raspberries for the winter without cooking, because this way the berries retain both a fresh taste and useful substances. And there are several ways to make delicious raspberry jam without cooking for the winter, but they all involve storing the workpiece in the refrigerator. Jam without cooking is called "cold" jam, and so that raspberries do not deteriorate before winter, sugar is most often used as a preservative, but vodka, honey or lemon juice can also be added to the berry mass.

“Cold” raspberry jam is rolled into jars, like traditional preservation, and the berries for such jam are first ground into a homogeneous mass. Some housewives prefer to separate the bones by rubbing the berries through a fine sieve, but nutritionists and doctors say that this is not necessary, since the bones contain a lot of fatty acids necessary for the body.

Step-by-step recipe for "cold" raspberry jam

Even a child can handle the preparation of raspberry jam without cooking for the winter according to the simplest and fastest recipe. Harvesting conservation in this way will take quite a bit of time - about half an hour. Step by step "cold" raspberry jam is done like this:

1. To begin with, berries are selected for preservation, because getting rotten or moldy raspberries into the workpiece is unacceptable. Then the berries are washed in cool water and dried with a paper towel (you need to wash and dry the raspberries carefully so as not to damage the berries).

1. Raspberries are covered with sugar in a ratio of 1 to 1 (that is, for every 1 kilogram of berries you need 1 kg of granulated sugar or powdered sugar) and put in a warm place for 2-3 hours so that the berries release juice.

1. The raspberry that has let the juice is rubbed with sugar until smooth. There are several ways to grind raspberries: you can use a meat grinder, a wooden pestle, a blender or a food processor.

1. Raspberry-sugar puree is placed in a warm place for 5-6 hours so that the sugar is completely dissolved. Then the finished jam will only need to be poured into sterilized jars, closed with nylon lids and put in the refrigerator for storage.

The best recipes for harvesting raspberries for the winter without cooking on video

You need to choose the best recipes for harvesting raspberries for the winter without cooking, focusing on your own preferences. There are several recipes for such preservation with different proportions of ingredients, and sweet tooth will like spins in which sugar and raspberries are placed in a ratio of 1.5 to 1, and those who prefer the fresh taste of berries will like blanks with less sugar.

We have selected two very tasty and simple recipes for harvesting raspberries without cooking, and following them, you can easily and quickly preserve raspberries for the winter. The main thing is to store jars of raspberries in the refrigerator and not allow the refrigerator to work for more than 4-5 hours, otherwise the preservation will deteriorate.

Video with step-by-step recipes for harvesting raspberries without cooking

Raspberries with honey, frozen for the winter, are very tasty and very healthy. Such a preparation is just a storehouse of useful elements and vitamins, because both honey and fresh raspberries are very rich in micro and macro elements. In winter, raspberries with honey can be put in tea instead of sugar, spread on bread, or eaten a little as a treat. And a step-by-step recipe for such a tasty and healthy preparation is shown in the video.

The following video will tell you how to prepare raspberries mashed with sugar for the winter step by step. This recipe is very simple and quick, and following it, you do not need to wash the berries or wait for them to let the juice go. It is suitable for those housewives who have a mixer.

Whole raspberries with sugar for the winter without cooking - it will be like fresh

Raspberries with sugar for the winter without cooking will be as fresh if you freeze it in the freezer without first chopping the berries. Raspberries for freezing should be washed in cool water, put on a wide dish in one layer and allowed to dry. Then you need to prepare the dishes for freezing, and plastic containers are best suited for this purpose.

At the bottom of the container, sugar is poured in a layer of about 1 cm. Then berries are laid out on the sugar in 2-3 layers. They are sprinkled with sugars so that the sugar fills all the space between the berries. Then a few more layers are laid in the same way so that the container is completely filled. The container is tightly closed with a lid and placed in the freezer.

5 tips to freeze raspberries so they're fresh

In order for frozen raspberries to be as fresh after defrosting, you need to follow five simple recommendations:

1. For harvesting, select ripe, but not overripe berries
2. Wash raspberries not with running water, but in a bowl, changing the water 2-3 times
3. Do not spare sugar for harvesting (take sugar and raspberries in a ratio of 1.5 ... 2 parts of sugar to 1 part of raspberries)
4. Freeze berries in the freezer at the lowest possible temperatures to get the effect of shock freezing
5. Avoid premature defrosting and subsequent re-freezing of berries.

Raspberries rubbed with sugar for the winter without cooking, in the form of briquettes

Raspberries, mashed with sugar for the winter without boiling, can be frozen in briquettes or in ice molds. For harvesting, you need to select ripe, soft berries and crush them well with a pusher, pestle or fork. Then add sugar to the berry mass in a ratio of 1 to 1 and mix thoroughly.

In a plastic container you need to put a plastic bag, and then pour the raspberry-sugar mass. It is important not to forget that when frozen, the liquid will increase in volume, so you should not fill the container to the very top.

Next, the container with pureed raspberries with sugar must be closed with a lid and put in the freezer. After 6-8 hours, when the berry mass turns into ice, the bag with the resulting briquette can be taken out of the container and, having tightly tied the bag, stored in the freezer.

How to defrost raspberries in briquettes in winter

You can defrost grated raspberries with sugar both completely and in pieces. You can break off pieces from the briquette with an ice pick or an ordinary kitchen knife with a sharpened edge.

It is better not to defrost frozen raspberries in the microwave or under the influence of high temperature, as they will lose most of the useful elements. It is better to take the workpiece out of the freezer in advance and let it melt at room temperature.

Homemade raspberry jelly without cooking for the winter

Homemade raspberry jelly without cooking for the winter will turn out to be very tasty, and if there is a sweet tooth at home, it is unlikely that it will last in the refrigerator until the New Year. Moreover, it is very easy to prepare, and you can store it in the refrigerator in glass jars and plastic containers. To prepare raspberry jelly for the winter, you will need the following ingredients:

• Fresh ripe raspberries - 2 kg
• Granulated sugar or powdered sugar - 1 kg
• Gelatin - 80 g
• Water - 200 g
• Lemon - 1, medium size.

A step-by-step recipe for making raspberry jelly for the winter

A step-by-step raspberry jelly recipe is as follows:

1. Sort and wash raspberries
2. Pour gelatin into cold water and leave it to soak
3. Put 200 grams of water on the fire, bring to a boil and leave to cool
4. Rub the raspberries with sugar in a blender until smooth and leave for 30-40 minutes so that the sugar is completely dissolved
5. Grind the raspberry-sugar mass through satiety
6. Remove the gelatin from the hungry water and place it in warm boiled water, squeeze the juice from the lemon there and mix thoroughly until the gelatin is completely dissolved.
7. Pour water with gelatin and lemon juice into the sugar-berry mass and mix well
8. Pour the jelly into jars, close the lids and refrigerate to set and store.

Raspberry jelly prepared according to this recipe will harden in 5-6 hours. Then it can be stored in the refrigerator for 6-8 months, the main thing is that the refrigerator works without interruption.

Raspberries without cooking for the winter with vodka: a treat for adults

Canned raspberries without boiling for the winter with vodka or, as this recipe is also called, “drunk” raspberries are a savory treat for adults. A little alcohol is added to such a preparation, and it primarily serves as an additional preservative, but children should not be given this delicacy.

Ethyl alcohol contributes to the preservation of proteins and fatty acids. Therefore, all the most valuable elements for the human body that are in fresh raspberries will remain intact until winter. Also, vodka will give preservation a “zest” and make the taste of raspberries more saturated and sweet.

We make preservation of raspberries with vodka step by step

To prepare raspberries without boiling with vodka, you will need the following components:

• Raspberries - 2 kg
• Granulated sugar - 2 kg
• Vodka - 150 g.

The recipe itself is:

1. Sort out freshly picked raspberries, remove leaves and stalks (no need to wash)
2. Pour raspberries with sugar and leave for 7-8 hours so that the berry releases juice and the sugar is completely dissolved in the juice
3. Pour vodka into the berry-sugar mass and mix thoroughly
4. Pour the blank into sterilized jars and roll up with metal lids
5. Put raspberries with vodka and sugar for long-term storage in the refrigerator.

Raspberries for the winter without cooking through a blender: the easiest recipe

According to the observations of experienced housewives, who every year preserve fruits and berries without cooking, raspberries grated with sugar can be stored at room temperature, but in this case, you need to put a lot of sugar in the workpiece - at least in a ratio of 1 to 1.7 (per 1 kg raspberries 1.7 kg sugar). Therefore, raspberries for the winter without cooking through a blender can be rubbed with sugar in different proportions: if the raspberries are stored in the refrigerator or freezer, they put less sugar, and if the blanks wait for the winter in the pantry, more.

The video below shows step by step another recipe for freezing raspberries rubbed through a blender with sugar. This recipe is very simple, and the preparation of preservation according to it will take no more than 40 minutes.

Fresh raspberries in the winter from the refrigerator - it's healthy and tasty

Canned raspberries for the winter, rubbed with sugar through a blender or mixer, will be as fresh even after six months. And the best recipes published here will give everyone the opportunity to make preparations, jelly or raspberry jam without cooking for the winter quickly and tasty. Whole frozen berries and raspberries with sugar and vodka will bring notes of summer freshness to winter evenings, and the beneficial elements contained in these blanks will enrich the body with vitamins and help avoid seasonal ODS and colds.

I think that in every house they try 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 came damp and soaked through from a walk. Then 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 ever starting.

Raspberries are a storehouse of vitamins. It contains vitamins of groups B, A, C, E. It also contains a lot of trace elements potassium, calcium, iron. Therefore, raspberry jam is a must-have. It doesn't happen much. Plus, it's easy to do. And as you will learn from this article. There are many ways to cook this wonderful preparation, we will analyze the most delicious of them:

• Raspberry Five Minute
• Raspberry jam with whole berries
• Raspberry jam with gelatin
• Raspberries with sugar without cooking

Before making jam, the berry must be sorted out from the leaves and bugs. Raspberries are often inhabited by various bugs and spiders. There is a little secret how to get rid of them. Mix 1 tablespoon of salt in 1 liter of water. We put the berries in a colander or sieve. Immerse the dishes in the saline solution for 5 minutes. And all our insects will be on the surface. After that, the raspberries should be washed thoroughly. Let lie down for 10 minutes in a colander to drain excess water.

Raspberry jam "five minutes" (thick)

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

Ingredients and proportions:

• Raspberry 1.5 kg
• Sugar 1.5 kg

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

Step-by-step recipe for cooking 5 minutes of raspberries:

1. The berry must be sorted out from leaves and bugs. After that, the raspberries should be thoroughly washed in salted water, as described above. Then rinse with plain water and drain in a colander. Let lie down for 10 minutes in a colander to drain excess water.

2. Now you need to choose the dishes in which we will cook our jam. The shape of the dishes should not be high and wide enough. The basin has such a shape, so it is considered the best option for making jam. The shape for the dishes was chosen. Now let's define its material. Cooking utensils made of copper, stainless steel and brass are best suited for making jam.

3. Pour all the raspberries into the basin. It must be crushed with a crush and covered with sugar. Gently mix our ingredients. We leave our yummy for a couple of hours so that the sugar dissolves.

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

5. We put the container with the future jam on the smallest fire. Stir constantly and bring to a boil. When jam is cooked, foam forms on its surface. Remove it carefully with a spoon. If this is not done, the jam may soon deteriorate. Let's boil our jam for 5 minutes.

6. We carefully pack the jam in our sterilized jars and tightly close the lid. I use small jars for any jam. So as not to keep it for a long time when you open the jar. Now our banks must be turned over and allowed to cool.

Five-minute jam from whole raspberries

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

Ingredients and proportions:

• Raspberry 1.5 kg
• Sugar 1.5 kg

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

1. We clean the berries from debris (leaves, bugs, larvae). Rinse them with water, put them in a colander.
2. Pour half the granulated sugar into the bowl in which the jam will be cooked.
3. Next, all the raspberries are sent to the basin.
4. Cover our raspberries with the remaining sugar.
5. Let's 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 bring the work I started to the end.
6. In the morning I start sterilizing the jars, and then proceed to the jam itself.
7. We light the smallest fire and send the container to the stove. Mix very gently so as not to disturb the integrity of the berries.
8. We are waiting for the sugar to dissolve, we add a little fire. When the jam boils, cook for another 5 minutes. Do not forget to stir gently and remove the foam from the jam.
9. Pour the finished jam into jars. Close them carefully with a lid.

You can, by the way, 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. From this it has more benefits and taste.

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 can crush each other.

Ingredients and proportions:

• Raspberry 1.5 kg
• Sugar 1.5 kg

We take products in a ratio of 1: 1

Step-by-step recipe for making raspberry jam:

1. In this recipe, it is better to take the best raspberries. That is, it should be clean, large, bought on the market from some grandmother or your own. Because in this recipe we will not wash it.
2. We will put sugar and berries in layers in the jam container until the products run out.
3. We need everything to infuse for 5-6 hours. We do everything again at night. We remove the dishes with the 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. We send raspberries, boil in juice for about 20 minutes. You do not need to mix 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 quilt. 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 jams. Due to the fact that it turns out thick, it can be used as a filling for pies.

Ingredients:

• Raspberry 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. In this recipe, let's start with gelatin. It must be diluted with warm water and allowed to swell. Instructions are always written on the package.
2. We sterilize our jars in any way convenient for you.
3. We select large and not crumpled berries. If the raspberries are clean, without dust, then you can not wash.
4. In a bowl, gently mix the berries and granulated sugar. Next, we fill our mass with water.
5. Send to the stove for half an hour. Cook on the smallest fire, stir so that the jam does not burn. To do this, use a plastic or wooden spoon. Raspberries can oxidize from metal.
6. We send gelatin and citric acid to the container. Cooking another 15 minutes.
7. We lay out the finished product in jars. Store in a dark cool place.

Raspberries with sugar without cooking

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

Ingredients and proportions:

• Raspberry 1.5 kg
• Sugar 3 kg

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

Step by step cooking recipe:

1. Not only selected raspberries, but also crushed berries are suitable for this recipe. And so we clean the raspberries and turn them into porridge with the help of a wooden pusher.
2. Now add granulated sugar to the container. Mix everything very carefully. We need all the sugar to dissolve. Time is 20-24 hours. Stir occasionally with a wooden spoon.
3. When the sugar is completely dispersed in the total mass of jam, you can do the jars.
4. We lay out the finished raspberry mass in dry hot jars, but not to the very top. We leave empty 1-1.5 cm and pour granulated sugar. Screw on the lid tightly. You can use thick paper and string in the old fashioned way. We store in the refrigerator.

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

Before preparing the jam, peel the raspberries from the stalks and gently rinse the berries with cold water.

The easiest way to make delicious jam. The berries do not boil too much, and the syrup is transparent.

Ingredients

• 1 kg of raspberries;
• 1 kg of sugar.

Cooking

In a saucepan, cover the raspberries with sugar and leave for 3-5 hours for the berries to release the juice. Bring the mixture to a boil over moderate heat and simmer for 5 minutes. During cooking, remove the foam from the jam.

The jam is thick, smooth and sweet, but not cloying at all. Thanks to citric acid, the jam will not be sugared and will delight you for a long time with an amazing taste and texture.

Ingredients

• 1.2 kg of raspberries;
• 100 ml of water;
• 800 g of sugar;
• 2 g (at the tip of a knife) citric acid.

Cooking

Grind the raspberries with a blender or crush. Transfer the berries to a saucepan, put on a moderate heat and pour in the water. Periodically removing the foam, bring the berry mass to a boil and cook for 3 minutes.

Pass the raspberries through a sieve into another saucepan. Add sugar and mix thoroughly. Bring the mixture back to a boil and cook for 15-30 minutes.

Readiness check in this way: drop a little jam on a clean cold plate and pass through it with a spoon. If the edges do not stick together, the dish is ready.

In a mug, dissolve citric acid in a small amount of water. Pour this mixture into the berry mixture, bring to a boil and remove from heat. The jam will thicken as it cools completely.

This incredibly simple recipe will allow you to enjoy almost fresh and very fragrant raspberries in winter.

Ingredients

• 1 kg of raspberries;
• 1 kg of sugar.

Cooking

Sprinkle raspberries with sugar and crush with a crusher. Leave for 4-5 hours until the sugar is completely dissolved. Periodically stir the berry mass.

Divide the raw jam into plastic containers or plastic bags and store in the freezer.

Jam can also be put in sterilized jars and stored in the refrigerator, but for this you need to use not 1 kg, but 1½ kg of sugar.

To make jam thick, it is not necessary to cook it for a long time. You can just add gelatin to it.

Ingredients

• 1 kg of raspberries;
• 800 g of sugar;
• 25 g (2 tablespoons) gelatin;
• 70 ml of water.

Cooking

Put the berries in a saucepan, sprinkle with sugar and shake. Leave for a few hours for the raspberries to release their juice.

Place over moderate heat, bring to a boil, remove from heat and set aside. Repeat cooking, let cool. Bring the berry mixture to a boil again.

Dissolve gelatin in warm water. When the jam boils for the third time, pour the gelatin mixture into the pan, stirring constantly. After cooling, the dessert will thicken.

povarenok.ru

Amazing sweet aroma and spicy sourness.

Ingredients

• 2 lemons;
• 1 lime;
• 200 g brown sugar;
• 200 ml of water;
• 1.8 kg of white sugar;
• 1.5 kg of melon pulp;
• 800 g raspberries.

Cooking

Grate the lemon and lime zest into a bowl and squeeze the juice out of the fruit. Add brown sugar, stir and leave for an hour.

Pour the contents of the bowl into a saucepan, add water and white sugar. Place over medium heat, stir and bring to a boil.

Put the melon pulp cut into small cubes. Bring the mixture to a boil again and simmer for 5 minutes. Pour in the raspberries and, periodically removing the foam, cook for another 5 minutes.

Leave the dish to cool down for a few hours. Then bring it back to a boil over medium heat and simmer for 20 minutes.

A very thick jam that can be served not only for tea, but also used as a filling for pies.

Ingredients

• 400 g raspberries;
• 200 g blueberries;
• 600 g sugar.

Cooking

Place raspberries and blueberries in a saucepan and sprinkle with sugar. Leave for a couple of hours for the berries to release their juice.

Place over medium heat, bring to a boil and, stirring constantly, cook for 15 minutes. Cool, bring back to a boil and cook for 15 minutes. Let cool and repeat cooking again.

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

Collecting and preparing raspberries is a laborious task, because this berry is so tender! Raspberries are best harvested in dry weather. If the raspberries are to be transported, then pick the berries along with the stalk, and sort them out before cooking the jam. It is best to collect raspberries in wide low containers, laying the berries in 2-3 layers, otherwise they will be crushed and lose valuable juice. Before cooking, it is better not to wash the raspberries, 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 blanks without cooking (or with minimal heating) have the best healing properties.

Raspberry natural. Place the prepared berries in sterilized, cooled jars, shaking often to make them fit tighter. Cover the jars with sterilized lids and place in a container with water heated to 45-50 ° C. Sterilize from the moment of boiling 0.5-liter - 10 minutes, 1-liter - 15 minutes. Roll up, turn over and chill.

Raspberries in own juice. It is prepared in the same way as in the previous recipe, only the berries placed in jars are poured with raspberry juice, heated to 45-50 ° C. cover the jars with lids and put on sterilization. Sterilize from the moment of boiling 0.5-liter - 10 minutes, 1-liter - 15 minutes. Roll up, turn over and chill.

"Raw jam" from raspberries

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

Cooking:
Sort the raspberries and put them in a bowl. Never wash raspberries for "raw jam"! Pour in sugar, its 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 crusher. The longer the berries are ground, the more uniform the jam is and the less it will delaminate during storage. It is advisable not to use a blender or meat grinder. Arrange the finished jam in sterilized jars, not reaching the neck of 1.5-2 cm. Pour sugar about 1 cm thick over the jam. The sugar will harden and turn into a crust that will protect the jam from spoilage. Seal with plastic lids or tie with parchment paper. Store in refrigerator.

Raspberries mashed with sugar

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

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

Raspberries mashed in syrup

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

Cooking:
Rub dry raspberries through a colander with a wooden spoon. Prepare 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, package in 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 of sugar.

Cooking:
Pour the prepared raspberries with sugar and leave for 4-5 hours. Drain the juice that stands out and boil it for 10 minutes. Dip the berries into the resulting syrup, bring to a boil, reduce the heat and boil for 5 minutes. Pour the jam into jars and roll up.

Five-minute jam No. 2

Ingredients:
1 kg of berries
500 g sugar.

Cooking:
Pour the berries in a basin with sugar and leave for 3-4 hours until the juice appears. Put 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 (boiled for 15 minutes)

Ingredients:
1 kg raspberries,
1.5 kg of sugar.

Cooking:
Sprinkle raspberries with sugar and refrigerate overnight. The next morning, put the basin on the fire, bring to a boil and reduce the heat. Boil for 15 minutes. Arrange in sterilized jars and roll up.

Raspberry jam №1

Ingredients:
1 l raspberries,
1 liter of sugar.

Cooking:
Pour raspberries in glasses into a basin, sprinkling with sugar: a glass of berries, a glass of sugar. Leave for 2-3 hours. Then put on a slow fire for 40 minutes, until the juice from the berries soaks all the sugar. Increase the heat to medium, bring to a boil, stirring constantly, until all the sugar has dissolved. As soon as all the sugar has dissolved, pour into sterilized jars, roll up and cool.

Raspberry jam №2

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

Cooking:
Pour water into a bowl, add sugar and berries. Put on low heat and cook the jam until cooked in one go. During cooking, periodically remove the bowl from the heat and stir the jam. Before the end of cooking, add citric acid. Roll up.

Raspberry jam №3

Ingredients:
1 kg raspberries,
1.45 kg of sugar.

Cooking:
Sprinkle the berries with sugar and leave for 8 hours. Put the basin on low heat and heat until the sugar dissolves. After that, increase the heat and cook until tender for a minimum time - this way you keep the bright color of the raspberries. Arrange in banks, roll up, turn over and cool.

Raspberry jam №4

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

Cooking:
Prepare a syrup of water and sugar, pour 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. Put the container with the berries on a slow fire and cook until tender. Pour into jars, roll up, turn over and cool.

Raspberry jam №5

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

Cooking:
Pour the raspberries with pre-cooked syrup, bring to a boil and boil for 5 minutes. Let cool to room temperature. Return to heat and boil for 8-10 minutes, remove from heat and cool for 10-15 minutes. Then put it on the fire again and cook the jam until tender. Pour hot into sterilized jars, roll up.

Raspberry jam №6

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

Cooking:
Pour the prepared berries with half the norm of sugar and leave for 5-6 hours. Drain the juice that stands out, add water and the remaining sugar and boil the syrup. Pour the berries with boiling syrup and cook until tender. Pour, not cooling, into sterilized jars, roll up, turn over and cool.

Raspberry jam №7

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

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

Raspberry jam in the microwave

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

Cooking:
Mix water with sugar and put in the microwave at full power for 5-15 minutes (depending on power). Stir the syrup every 3 minutes. Put the berries and citric acid into the hot syrup, mix and set at full power for 8-20 minutes. during this time, stir the jam 3-5 times. Arrange the finished jam in sterilized jars and roll up. Turn over, wrap, cool.

Raspberry jam №1

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

Cooking:
Boil sugar syrup from water and sugar until a drop of syrup does not spread on a plate. Put the berries in the boiling syrup and boil until tender. Arrange in sterilized jars and roll up. Turn over and cool.

Raspberry jam №2

Ingredients:
1 kg raspberries,
1 kg of sugar.

Cooking:
Sprinkle raspberries with half the norm of sugar and leave for 4-6 hours. Drain the juice that stands out, add the remaining sugar and boil the syrup for 5 minutes. Put the berries in the boiling syrup and boil until fully cooked. Arrange hot in sterilized jars, cover with lids and place in water heated to 70-75 ° C for sterilization. Sterilize after boiling 0.5-liter - 10 minutes, 1-liter - 15 minutes. Roll up, turn over and chill.

Raspberry marmalade

Ingredients:
1 kg raspberries,
2 stack Sahara.

Cooking:
Put the raspberries in a bowl and put on low heat. Heat until they release juice. Rub the hot mass through a sieve, mix with sugar and boil over high heat, stirring constantly, until thickened. Arrange hot in sterilized jars, roll up.

Raspberry jam

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

Cooking:
Combine the prepared raspberries with sugar and water and cook over low heat. Cook until tender, stirring. The jam will have a dark color, as the seeds turn brown during cooking. To avoid browning, the berries should be crushed with a wooden pestle before cooking and rubbed through a sieve to remove the seeds.

Good luck preparing!

Larisa Shuftaykina