How to cook raspberry jam for the winter

Raspberry is considered to be a healing berry. It is eaten during the flu and cold season to raise the immune system, lower the temperature, relieve headache, remove sputum from the respiratory tract and improve the overall tone of the body. With all this, the berries have virtually no contraindications, for which they are valued even more. Experienced housewives know that cooking raspberry jam is to respect the proportions and time of exposure. Only with such an outcome of events will the product retain its healing properties.

The technology of cooking raspberry jam

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

Training

1. Perform heat treatment of the cans into which the final product will twist. Pour boiling water over the glass, wait 10-15 minutes, wash thoroughly, wipe dry with a towel. Leave to dry for complete evaporation of moisture.
2. In cases where the berries were harvested a day or two before cooking the jam, they probably lost their shape and softened. In such situations, you do not need to torment the raspberry with water, leave it in its current state. If the fruits only arrived to you (1–5 hours ago), place them in a colander, rinse well and reassemble.

Technology

1. Send the berries in a five-liter saucepan, add sugar and rub well. You can use a blender, potato masher or a plain wooden pestle.
2. Since raspberry juice is quickly released, sugar will acquire a characteristic shade after 5-10 minutes. At this moment it is necessary to put the composition on the stove, previously covered with a lid. Turn on the burner to the minimum (!) Power, otherwise the jam will burn.
3. Cooking time can not be specified for sure. Throughout the procedure, you need to mix the mixture with a wooden spoon so that the berries do not stick to the walls. After a certain period of time, the composition will boil, when the first bubbles appear, remove the lid altogether, simmer the syrup for another 10 minutes.
4. After boiling it is worth being extremely attentive. A foam will form on the surface of the jam, remove it with a dry cook or a wooden spoon (required). Many housewives leave the foam on a separate saucer, later spreading it on bread.
5. After the cooking time, when the foam stops forming, turn off the heat and allow the mixture to cool completely. An important feature of the preparation of raspberry jam for the winter is that the berries must be boiled 3 times. After each subsequent heat treatment, the mixture should be completely cooled.
6. On the preparation of the winter drug you need 1-1.5 days. However, this technology does not imply around the clock at the stove. If you realize that there is no opportunity to add berries with sugar, put the container with the composition in the refrigerator, having previously covered it with a lid.Return to the procedure at a more appropriate time, but no later than 3 days after the “laying aside.”
7. When you boil the mixture for the third time, the jam will change shade, and the berries will completely dissolve (only the grains will remain). Since the winter raspberry jam closes during the hot cycle, perform the manipulations immediately after removing the product from the fire.
8. Prepare sterilized jars in advance, put them in a row, start pouring jam with a scoop or a large spoon. Fill the container almost to the brim, retreat a maximum of 1.5-2 cm from the neck. After all the manipulations, place the lids on the jars, roll them with a special key.
9. Keep raspberry jam in a cool and dark place away from radiators and other heating appliances. Ideal - cellar or basement. The shelf life varies from 2-2.5 years.

Raspberry jam with apples

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

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

Citric Acid Raspberry Jam

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

1. Enumerate the raspberries, throw away the moldy and dented ones. Clean them from foreign debris, rinse thoroughly through a colander.
2. Pick up a wide pan with thick walls and bottom, pour filtered water into it, add beet sugar. Put on the stove, cook until the crystals completely dissolve. Constantly stir the syrup with a spatula.
3. After all the granules have melted, add berries and reduce heat, cover with a lid. Tom the future jam about half an hour, then turn off the stove.
4. Wait for the jam to cool. Once this happens, again send the composition to boil for 25-30 minutes, cool. Repeat the previous steps 2 more times, at the last stage of cooking, pour in citric acid.
5. Prepare jars and lids, sterilize them, put them nearby. Without turning off the burner, start scooping the jam from the pan and roll it into the jars.

Raspberry jam for the winter: a simple recipe

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

1. Go through the raspberries, eliminate all unnecessary (foreign garbage, overripe and spoiled berries).You will need dense and fresh copies of what is called "just from the garden."
2. Wash the raspberries. Prepare the acidified solution: stir 2 tablespoons of ground salt in running water, wait for the crystals to dissolve, send raspberries into the container.
3. After a quarter of an hour, wash the berries again. Sterilization is complete, you can begin the process of cooking. Grind raspberries in a convenient way (blender, combine, rolling pin, etc.).
4. Send the berries into the pan, add sugar, rub well. Wait for about 6 hours, you will see how the juice starts to stand out. When the sugar has a characteristic crimson hue, put the bowl on the stove.
5. Turn on the fire to medium power, bring the mass to a boil, turn off the burner. Roll up the jam in sterile jars, send to a cool and dark place to infuse.

Raspberry jam in the microwave

No matter how strange it may sound, but the jam can be cooked in the microwave, without resorting to the use of the stove.

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

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

It is easy to cook raspberry jam for the winter, it is enough to have practical knowledge about cooking. Use the recipe with citric acid or fresh red apples. Do not disturb the holding time, always sterilize the jars before seaming.

Video: raspberry jam without cooking