In ancient times, the process of making ordinary jam was accompanied by a number of rituals. Each jam was even made to cook on strictly defined days. Today, raspberry jam is prepared both easier and faster, but it is still a success. Every modern housewife in the arsenal will always have a jar or two of this wonderful healing jam, fragrant, tasty and indispensable for colds. Previously, homemade raspberry jam was prepared without sugar, in honey or molasses. There is nothing surprising in this, because sugar appeared in Russia much later. Dozens of recipes for making this amazing jam have survived to this day, and new ones invented today have also been added to them. This complicates the task somewhat, because you really want to try making homemade raspberry jam in different ways. Well, yes, there would be a raspberry berry, and we have prepared all sorts of recipes for you: both to taste and to your liking.

To make homemade raspberry jam, take berries that are not quite ripe, but at the same time large, bright and quite fragrant. To get rid of the so-called raspberry bug, often found in raspberries, dip freshly picked berries for 10-15 minutes in a saline solution (1 tsp of salt per 1 glass of water), and then rinse them with clean cold water and dry.

An old recipe for homemade raspberry jam

Ingredients:
5 kg of berries,
½ stack water.

Cooking:
Place the raspberries in an enameled pan, put on a slow fire, placing a divider or a baking sheet under it so that the heat is evenly distributed, and boil the berries 2-3 times. After that, place the pan in the oven and boil its contents so that the berry is reduced in volume by 8 times. Arrange the finished jam in sterilized jars, close with nylon lids and store in the refrigerator.

Grandma's raspberry jam

Ingredients:
1 kg raspberries,
2 kg sugar
1 liter of water
2 tsp salt,
2 tsp citric acid.

Cooking:
Dissolve sugar in 1 liter of water and boil the syrup. Pour the raspberries into the syrup and leave for 1 hour. When the time is up, put the raspberries on the stove and cook until the jam reaches the desired density. 3 minutes before turning off, add citric acid. Arrange the finished jam in prepared jars and seal.

Homemade wild raspberry jam

Ingredients:
800 g wild raspberries,
1.2 kg of sugar.

Cooking:
Collect large, not too ripe raspberries (preferably picking raspberries in dry, good weather) and put them on a dish. Sprinkle the berries with a fourth of sugar and place the dish with berries overnight in a cold place. The next day, prepare a syrup from 1 cup of water and the remaining sugar, cool it and pour it over the berries for 3 hours. Then cook until cooked, let it cool, take out the berries with a teaspoon, put them in a jar, strain the syrup and pour them over the berries.

Raspberry jam "Gentle delicacy"

Ingredients:
1 kg raspberries,
1.5 kg of sugar.

Cooking:
Pour the prepared berries into a bowl, sprinkle with sugar and leave for several hours to give juice. Then put the basin on the fire, cook until boiling, stirring from time to time. Use a wooden spoon to remove the foam that appears on the surface of the jam. Boil the boiled jam for another 5 minutes, cool it a little and roll it into sterilized jars.

Raspberry jam "Berry to berry"

Ingredients:
1 kg raspberries,
1.5 kg of sugar.

Cooking:
Sprinkle the sorted raspberries with sugar and put them in a cool place overnight. The next day, carefully drain the raspberry juice and bring it to a boil. Then pour the raspberries with the prepared syrup and put on fire. Cook for 20 minutes over low heat, do not forget to remove the foam. Do not stir the jam, but shake in a circular motion so that the berries remain intact. Add lemon juice at the end of cooking. Cool the finished jam in a bowl of cold water, then transfer to sterilized jars, close the lids and store in a cold place.

Homemade seedless raspberry jam

Ingredients:
1 kg raspberries, mashed through a sieve
900 g sugar.

Cooking: Heat the sorted raspberries over a fire, and then pass through a fine sieve. Weigh the resulting pulp and, based on the weight, add sugar. Bring the raspberry pulp with sugar to a boil, remove the foam and cook until tender, stirring occasionally. To check if the jam is ready, put a drop of jam on a cold plate. If the drop froze, and did not spread, then the jam is ready. Arrange the jam in sterilized jars, close and put the lids down until completely cool.

Raspberry jam cooked in the oven

Ingredients:
500 g raspberries,
500 g sugar.

Cooking:
In two fireproof bowls, place the sugar and raspberries separately. Put in the oven, preheated to 175ºС, for 20-30 minutes. Then remove from the oven, combine the raspberries and sugar, which has turned into a caramel-colored syrup during the cooking process, in a large bowl, and gently mix with a wooden spoon. Put the jam in dry, clean jars, let cool and put in the refrigerator.

Flaky raspberry jam

Ingredients:
raspberries and sugar in equal volumes.

Cooking:
Pour the prepared raspberries and sugar into a bowl or jam pan in layers: 1 cup raspberries - 1 cup sugar, and leave for a few hours for the raspberries to release their juice and soak the sugar. Then put the basin on a small fire for 30-40 minutes (depending on the volume of berries and sugar). When the raspberry juice has filled all the sugar, turn on the fire harder and bring to a boil, stirring with a wooden spoon. Pour the finished jam hot into sterilized jars.

Raspberry "Ten minutes"

Ingredients:
1 kg raspberries,
500g sugar.

Cooking:
Sprinkle the sorted raspberries with sugar and leave in a bowl for cooking overnight. In the morning, stirring gently, heat until sugar dissolves. After boiling, simmer for 10 minutes, then pour into clean, prepared jars and roll up. The jam is stored at room temperature.

Raspberry jam with alcohol

Ingredients:
1 kg raspberries,
1 kg of sugar
¼ stack. alcohol.

Cooking:
Sprinkle prepared raspberries with 500 g of sugar and sprinkle with alcohol. Place the container with raspberries for 6 hours in a cool place. Then add the remaining sugar, shake the mass, put on a slow fire and cook until tender. Then pack the finished jam in sterilized jars and roll up.

Raspberry jam with cognac

Ingredients:
1 kg raspberries,
800 g sugar
50 g cognac,
1 tbsp gelatin.

Cooking:
Sort the berries, but do not wash them, sprinkle with sugar, beat with a mixer (or blender), then pour in the cognac and beat again. Soak gelatin in warm water until it swells. Put the raspberry mass in a saucepan and set it in a water bath. Then bring to a boil, boil for 5 minutes, remove the foam, add gelatin, mix and cook for another 2 minutes. Arrange the finished jam in sterilized jars, cork, let cool and put in a cool place.

Raspberry jam with lemon

Ingredients:
2 kg raspberries,
2.5 kg of sugar,
¼ lemon.

Cooking:
Put the berries in an enamel bowl, sprinkle with sugar and leave overnight in a cool place (you can put it in the refrigerator). After 6-7 hours, when the raspberries release enough juice, put the container on a high heat, bring to a boil, and then reduce the heat to a minimum, remove the foam that appears. Then boil the jam for 30 minutes, stirring from time to time with a wooden spatula. 5 minutes before the end of cooking, add the juice of a quarter of a lemon to the jam. Cool the finished jam and place in sterilized jars, close the lids and store in a cool place.

Bulgarian raspberry jam

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

Cooking:
Pour sugar into a bowl intended for cooking jam, pour in water and lay out the prepared berries. Cook over low heat until done in one go. To prevent the berries from burning, remove the bowl from the heat from time to time and mix the contents in a circular motion. Before the end of cooking, add citric acid.

Raspberry jam with redcurrant juice

Ingredients:
1 kg raspberries,
500-600 g of sugar.
For syrup:
100 g red currant juice,
600 g sugar.

Cooking:
Sort the raspberries, pour hot syrup made from red currant juice and sugar, bring to a boil and remove from heat. Boil the jam in 2-3 doses, each time adding the remaining sugar (1-1.2 kg per 1 kg of raspberries). Arrange the chilled jam in jars, cover with damp parchment paper and tie with twine.

Raspberry jam with blackcurrant juice

Ingredients:
500 g raspberries,
500 g blackcurrant,
1.25 kg of sugar.

Cooking:
Mash the raspberries with a little sugar. Squeeze the juice from the blackcurrant and add it to the bowl with the raspberries. Heat the resulting mass over low heat and, stirring, add sugar. When it dissolves, place the jam in dry sterilized jars and immediately seal with tin lids.

Jelly-like raspberry jam

Ingredients:
1 kg of berries
1-1.5 kg of sugar.

Cooking:
A little secret: in this jam, you need to collect not only ripe berries, but also semi-ripe ones, and in a small amount - unripe ones. It is they who will give our jam a gelling effect. This jam is cooked in two stages. Pour ⅔ of the norm of sugar into the berries and leave for 2 hours so that the raspberries release juice. If there is no desire and time to wait 2 hours, put the container with raspberries on a small fire, add 2 tbsp. water to better dissolve the sugar and slowly bring the mass to a boil, stirring and removing the resulting foam. After boiling, cook the jam for 5-7 minutes, remove from the stove and leave to cool completely. In the morning, put the berries on a small fire again and, slowly, bring the jam to a boil. Then add the remaining sugar, stirring constantly until it is completely dissolved, cook again for 5-7 minutes, and the jam is ready! Pour it into sterilized jars, but do not immediately close the lids, but let it cool a little (about 1 hour) so that a frozen film forms on the surface of the jam. And only after that close the jam with sterile lids.

Homemade raspberry jam with rhubarb

Ingredients:
350 g raspberries,
750 g sugar
1.5 kg of peeled and chopped rhubarb.

Cooking:
Mix sugar and rhubarb in a bowl and leave overnight (during this time, the rhubarb will release the juice). Pour the juice through a sieve into a saucepan, boil over low heat for 2 minutes, then add the rhubarb and raspberries. Bring to a boil, stir again and let simmer for 5 minutes to thicken the jam. Fill sterile jars with ready-made jam and roll up.

Homemade raspberry jam without sugar
Sort the berries, rinse gently with water, dry, arrange in sterilized jars and cover with lids. Then put the jars of raspberries in a large container of water, bring to a boil and boil the jars for 10 minutes. Then take out the jars, seal tightly with lids and cool under the covers.

Raspberry jam "Useful" (without cooking)

Ingredients:
2 jars of raspberries,
2 cans of sugar.

Cooking:
Grind the sorted raspberries with sugar in an enamel saucepan. Sterilize 0.5 l jars over steam, let them cool, and then transfer the raspberries grated with sugar into them. Boil plastic lids for 30 seconds and immediately put on jars. Store the finished jam in the refrigerator.

Raw raspberry jam

Ingredients:
500 g raspberries,
600 g sugar
6 tbsp vodka,
aspirin - for powder.

Cooking:
Lightly sprinkle raspberries with vodka to remove any bugs from the berries. Then beat the berries with sugar with a mixer for 10 minutes, gradually adding 6 tbsp. vodka. Transfer the finished jam to sterilized jars, preferably with screw caps, crush an aspirin tablet and lightly sprinkle the jam in the jar with this powder to prevent the fermentation process. Place a piece of parchment paper under the lid, seal the jar and store in the cold.

Tasty jam and a wonderful raspberry mood for the whole winter!

Larisa Shuftaykina

This miracle berry is suitable for desserts, and for juice, and for wine, and even for soups. Few people know that the legendary Spanish gazpacho in one of the variations is made from raspberries. It is called "pink gazpacho" on restaurant menus. And in the 17th-19th centuries, when gingerbread was flourishing in Russia, gingerbread made with dry raspberries became the hallmark of Siberia.

By the way, one of the Old Testament prototypes of the Mother of God - the Burning Bush, which is special in Russian Orthodox iconography - is associated with raspberries. There is a tradition in the Old Testament that God appeared to Moses in a burning but not burning bush and called for the Israelites to be led out of Egypt. This sacred fireproof shrub in the Slavic translation of the Bible is called "kupina". And among some historians there is an opinion that Moses dealt with a plant that is called "holy raspberry" in the common people. Its flowers and fruits are fiery red, and could easily be mistaken for fire.

In our country, the season of garden and forest raspberries begins in July. It is better to prepare raspberries for the winter not only in the form of jam, but also freeze or dry. For freezing, choose the largest and densest berries - those that are at least a little sour will not work. Copies that have already lost their shape can be put into juice. To do this, pour them into a sieve and crush the berries so that the juice flows into the bowl. And to dry raspberries for the winter, you need to collect them slightly unripe. Berries do not wash, but only sort out. Arrange on parchment on a baking sheet and put in the oven for fifteen minutes at a temperature of 60-65 ° C.

Raspberries are wonderful not only solo, but also as an ingredient in other dishes. It pairs particularly well with turkey, dairy products like cream, sour cream, and fresh herbs like mint or green basil.

From berries and fruits, the best “friends” of raspberries are blueberries, lingonberries, apples, pears and bananas. But with strawberries and strawberries, which have a brighter taste, raspberries argue.

They like to use raspberries and confectioners. It pairs amazingly with chocolate and can be used to make a huge array of desserts – ice cream, sorbets, creams and sweet sauces.

For 7 persons: raspberries - 100 g, wheat flour - 100 g, bitter chocolate - 180 g, butter - 110 g, sugar - 260 g, eggs - 3 pcs., cream cheese - 250 g, soda, baking powder - a pinch, salt

Separate the white from the yolk of one egg. Mix cheese, sugar (60 g) and egg yolk. Set aside. Break the chocolate, chop the butter, add sugar (200 g) and put in a water bath for 10 minutes. Sift the flour with salt, soda and baking powder. Add eggs (2 pcs.) And protein to the chocolate mass. Combine with flour and knead the dough. Place half on a parchment-lined baking sheet. Top - cheese mass, the remaining chocolate dough and raspberries. Bake for 60 minutes at 160°C.

Calorie per serving 552 kcal

Time for preparing from 90 minutes

7 points

For 6 persons: raspberries - 250 g, chicken breasts - 6 pcs., sugar - 100 g, soy sauce - 2 tbsp. l., balsamic vinegar - 5 tbsp. l., salt

Grind raspberries in a blender and rub through a sieve. Add sugar, salt to the puree, put on fire and bring to a boil. Pour in soy sauce (1 tablespoon) and vinegar (3 tablespoons), mix. Lubricate the breast with a mixture of vinegar (2 tablespoons) and soy sauce (1 tablespoon), put in a bag and marinate in the refrigerator for 5-6 hours. Preheat the oven to 200°C. Salt the breast and, together with the marinade, bake in the oven for 30-50 minutes. Remove, spread raspberry sauce on all sides and put in the oven for another 15 minutes, bake until golden brown. Serve drizzled with sauce.

Calorie per serving 285 kcal

Time for preparing from 130 minutes

Difficulty level on a 10-point scale 6 points

For 6 persons: raspberries - 200 g, eggs (large) - 4 pcs., sugar - 1.5 cups, butter - 200 g, wheat flour - 1 cup, sour cream - 400 g, vanillin - a bag, vegetable oil

Cream butter with sugar (1 cup), adding eggs one at a time. Sift flour, add to the butter-egg mixture along with vanilla. Lubricate the waffle iron with vegetable oil. Scoop out the batter with a spoon and cover. Quickly fold the finished waffles until they have cooled. Beat sour cream with the remaining sugar, fill the tubes. Serve with raspberries. Raspberries can also be added to sour cream. If you put cocoa in the dough, you get chocolate tubes.

Calorie per serving 595 kcal

Time for preparing from 40 minutes

Difficulty level on a 10-point scale 4 points

For 2 persons: raspberries - 300 g, duck breasts - 2 pcs., shallots - 1 pc., garlic - 1 clove, dry red wine - 100 ml, sugar - 3 tbsp. l., wine vinegar - 1 tbsp. l., butter - 1 tsp., vegetable oil, salt, ground black pepper

From the side of the skin on the fillet, make shallow cuts. Salt, pepper. Chop onion and garlic. Heat up the pan. Put the meat there skin side down and fry for 10 minutes. Then turn over and fry for another 10 minutes. Share. Fry the onion and garlic in the same pan. Add vinegar, wine, raspberries (200 g), sugar, cook for another 3 minutes. Strain through a sieve. Pour back into the pan, add raspberries (100 g) and oil. Heat until boiling and turn off. Cut the breast and serve with sauce.

Calorie per serving 510 kcal

Time for preparing from 40 minutes

Difficulty level on a 10-point scale 7 points

For 4 persons: raspberries - 200 g, gelatin - 30 g, cream 20% - 300 ml, milk - 100 ml, sugar - 100 g

Pour gelatin with cold water (50 ml) and let it swell. Grind raspberries in a blender until puree. Then rub through a sieve. Pour milk and cream into a ladle, add sugar and put on fire. Bring to a boil, pour into a bowl with gelatin and stir until it is completely dissolved. Add berry puree and stir. Pour the liquid into bowls and let cool to room temperature. Then send to the refrigerator for complete solidification of the jelly (for 2-4 hours).

Calorie per serving 334 kcal

Time for preparing from 50 minutes

Difficulty level on a 10-point scale 5 points

For 4 persons: raspberries - 300 g, ginger root - 30 g, lemons (or limes) - 1 pc., sugar, sparkling water - 1.5 l

Rinse raspberries, mash with a spoon. Peel the ginger root and grate on a coarse grater. Cut the lemon into 4 pieces. Pour carbonated water into the decanter (if desired, you can add a little sprite), add sugar to taste, stir so that it dissolves completely. Put the raspberries, grated ginger root, squeeze the juice from the chopped lemon, send the skins there too. Mix. Can be served over ice, garnished with mint.

Calorie per serving 101 kcal

Time for preparing from 15 minutes

Difficulty level on a 10-point scale 2 points

In ancient times, the process of making ordinary jam was accompanied by a number of rituals. Each jam was even made to cook on strictly defined days.

Today, raspberry jam is prepared both easier and faster, but it is still a success.
Every modern housewife in the arsenal will always have a jar or two of this wonderful healing jam, fragrant, tasty and indispensable for colds.

Previously, homemade raspberry jam was prepared without sugar, in honey or molasses. There is nothing surprising in this, because sugar appeared in Russia much later. Dozens of recipes for making this amazing jam have survived to this day, and new ones invented today have also been added to them. This complicates the task somewhat, because you really want to try making homemade raspberry jam in different ways.

Raspberry jam is a traditional delicacy for our country. If we talk about the benefits, then raspberry jam deservedly has the status of one of the most useful. We all know this from childhood. Any hostess strives to make as much as possible a supply of this medicinal delicacy for the winter. Everyone knows that raspberry jam not only helps with colds, but is also considered an excellent prophylactic.

Raspberry jam contains natural salicylic acid, which is the basis of most antipyretic and anti-inflammatory drugs. If you use raspberry jam instead of the same aspirin, you can avoid stomach ulcers and gastritis.

Vitamins PP, A, E, B2 stimulate vitality, increase skin elasticity and provide a healthy complexion. Thus, jam helps a person to prolong his youth.
Iron, which is also abundant in this jam, has a positive effect on the process of hematopoiesis.

Raspberry jam contains a large amount of copper. Copper is known to be found in most antidepressants. For this reason, those who suffer from depression and are in stressful situations are highly recommended to include in their diet a delicious medicine - raspberry jam. By the way, copper gives the hair a rich color. And this is another great reason to increase vitality.

To make raspberry jam, you should choose berries that are ripe, but not overripe. The most suitable can be considered berries of medium size and dark color. These make a very tasty and beautiful jam.

Preparing dishes

Once upon a time, our grandmothers cooked jam in large copper basins. But today we know that copper utensils are not very suitable for this purpose. It's not even that copper oxides can get into the jam. Raspberry is a sweet berry, and oxides are formed when sour ones are cooked. Just a minimal amount of copper ions ensures the breakdown of ascorbic acid. And this means that there will be no vitamins in such jam.

If, apart from the copper basin, no other suitable dishes are found, its surface must be carefully checked for the presence of copper oxide. It should be etched by rubbing this place with an abrasive. Sand, for example. It is necessary to thoroughly wash the basin with soap and hot water, then dry it thoroughly. Now you can cook jam.
However, this is a compromise option that does not completely solve the problem. An aluminum basin is also not suitable for jam, since the increased acidity of the jam has a destructive effect on the oxide film on the aluminum surface. Jam with aluminum is not useful. You can solve the problem by using enamelware. However, when using it, care must be taken so that enamel chips do not form.

It is better to stock up on a good stainless steel basin - this is the ideal dish for cooking raspberry jam. While the jam is not yet cooked, it's time to prepare the jars and lids. Carefully washed jars should be placed in the microwave for several minutes. And you can use other methods of sterilization. The lids are best just boiled.
So, now perfectly prepared jars, covered with sterilized lids, are waiting for the raspberry jam to reach the desired condition.

HOW CHOOSE THE CORRECT WARE FOR JAM COOKING HERE:

Preparing berries

Fresh raspberries need to be sorted out. Unripe and overripe berries, as well as sepals with stalks, should be removed. Put the sorted berries in a colander and slowly immerse in water. Raspberries cannot be washed under running water, as this is a very delicate berry, and it can lose its shape. After removing the berries from the water, you need to wait until the water has completely drained. After that, carefully transfer the raspberries to the prepared basin.

Please note that raspberries are infected with small white worms. These are the larvae of the crimson beetle. Such berries should be pre-treated with saline. To do this, take 10 grams of salt per liter of water. Berries are placed in this solution for ten minutes. The larvae should float to the surface. They must be removed with a slotted spoon or spoon. Rinse the processed raspberries twice with clean water.

An old recipe for homemade raspberry jam

Ingredients:
5 kg of berries, ½ cup of water.

Cooking:
Place the raspberries in an enameled pan, put on a slow fire, placing a divider or a baking sheet under it so that the heat is evenly distributed, and boil the berries 2-3 times. After that, place the pan in the oven and boil its contents so that the berry is reduced in volume by 8 times. Arrange the finished jam in sterilized jars, close with nylon lids and store in the refrigerator.

Grandma's raspberry jam

Ingredients:
1 kg of raspberries, 2 kg of sugar, 1 liter of water, 2 tsp. salt, 2 tsp citric acid.

Cooking:
Dissolve sugar in 1 liter of water and boil the syrup. Pour the raspberries into the syrup and leave for 1 hour. When the time is up, put the raspberries on the stove and cook until the jam reaches the desired density. 3 minutes before turning off, add citric acid. Arrange the finished jam in prepared jars and seal.

Homemade wild raspberry jam

Ingredients:
800 g of wild raspberries, 1.2 kg of sugar.

Cooking:
Collect large, not too ripe raspberries (preferably picking raspberries in dry, good weather) and put them on a dish. Sprinkle the berries with a fourth of sugar and place the dish with berries overnight in a cold place. The next day, prepare a syrup from 1 cup of water and the remaining sugar, cool it and pour it over the berries for 3 hours. Then cook until cooked, let it cool, take out the berries with a teaspoon, put them in a jar, strain the syrup and pour them over the berries.

Raspberry jam "Gentle delicacy"

Ingredients:
1 kg raspberries, 1.5 kg sugar.

Cooking:
Pour the prepared berries into a bowl, sprinkle with sugar and leave for several hours to give juice. Then put the basin on the fire, cook until boiling, stirring from time to time. Use a wooden spoon to remove the foam that appears on the surface of the jam. Boil the boiled jam for another 5 minutes, cool it a little and roll it into sterilized jars.

Raspberry jam "Berry to berry"

Ingredients:
1 kg of raspberries, 1.5 kg of sugar.

Cooking:
Sprinkle the sorted raspberries with sugar and put them in a cool place overnight. The next day, carefully drain the raspberry juice and bring it to a boil. Then pour the raspberries with the prepared syrup and put on fire. Cook for 20 minutes over low heat, do not forget to remove the foam. Do not stir the jam, but shake in a circular motion so that the berries remain intact. Add lemon juice at the end of cooking. Cool the finished jam in a bowl of cold water, then transfer to sterilized jars, close the lids and store in a cold place.

Homemade seedless raspberry jam

Ingredients:
1 kg of raspberries, mashed through a sieve, 900 g of sugar.

Cooking:
Heat the sorted raspberries over a fire, and then pass through a fine sieve. Weigh the resulting pulp and, based on the weight, add sugar. Bring the raspberry pulp with sugar to a boil, remove the foam and cook until tender, stirring occasionally. To check if the jam is ready, put a drop of jam on a cold plate. If the drop froze, and did not spread, then the jam is ready. Arrange the jam in sterilized jars, close and put the lids down until completely cool.

Raspberry jam cooked in the oven

Ingredients:
500 g raspberries, 500 g sugar.

Cooking:
In two fireproof bowls, place the sugar and raspberries separately. Put in the oven, preheated to 175ºС, for 20-30 minutes. Then remove from the oven, combine the raspberries and sugar, which has turned into a caramel-colored syrup during the cooking process, in a large bowl, and gently mix with a wooden spoon. Put the jam in dry, clean jars, let cool and put in the refrigerator.

Flaky raspberry jam

Ingredients:
raspberries and sugar in equal volumes.

Cooking:
Pour the prepared raspberries and sugar into a bowl or jam pan in layers: 1 cup raspberries - 1 cup sugar, and leave for a few hours for the raspberries to release their juice and soak the sugar. Then put the basin on a small fire for 30-40 minutes (depending on the volume of berries and sugar). When the raspberry juice has filled all the sugar, turn on the fire harder and bring to a boil, stirring with a wooden spoon. Pour the finished jam hot into sterilized jars.

Raspberry "Ten minutes"

Ingredients:
1 kg raspberries, 500 g sugar.

Cooking:
Sprinkle the sorted raspberries with sugar and leave in a bowl for cooking overnight. In the morning, stirring gently, heat until sugar dissolves. After boiling, simmer for 10 minutes, then pour into clean, prepared jars and roll up. The jam is stored at room temperature.

Raspberry jam with alcohol

Ingredients:
1 kg raspberries, 1 kg sugar, ¼ stack. alcohol.

Cooking:
Sprinkle prepared raspberries with 500 g of sugar and sprinkle with alcohol. Place the container with raspberries for 6 hours in a cool place. Then add the remaining sugar, shake the mass, put on a slow fire and cook until tender. Then pack the finished jam in sterilized jars and roll up.

Raspberry jam with cognac

Ingredients:
1 kg raspberries, 800 g sugar, 50 g cognac, 1 tbsp. gelatin.

Cooking:
Sort the berries, but do not wash them, sprinkle with sugar, beat with a mixer (or blender), then pour in the cognac and beat again. Soak gelatin in warm water until it swells. Put the raspberry mass in a saucepan and set it in a water bath. Then bring to a boil, boil for 5 minutes, remove the foam, add gelatin, mix and cook for another 2 minutes. Arrange the finished jam in sterilized jars, cork, let cool and put in a cool place.

Raspberry jam with lemon

Ingredients:
2 kg raspberries, 2.5 kg sugar, ¼ lemon.

Cooking:
Put the berries in an enamel bowl, sprinkle with sugar and leave overnight in a cool place (you can put it in the refrigerator). After 6-7 hours, when the raspberries release enough juice, put the container on a high heat, bring to a boil, and then reduce the heat to a minimum, remove the foam that appears. Then boil the jam for 30 minutes, stirring from time to time with a wooden spatula. 5 minutes before the end of cooking, add the juice of a quarter of a lemon to the jam. Cool the finished jam and place in sterilized jars, close the lids and store in a cool place.

Bulgarian raspberry jam

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

Cooking:
Pour sugar into a bowl intended for cooking jam, pour in water and lay out the prepared berries. Cook over low heat until done in one go. To prevent the berries from burning, remove the bowl from the heat from time to time and mix the contents in a circular motion. Before the end of cooking, add citric acid.

Raspberry jam with redcurrant juice

Ingredients:
1 kg of raspberries, 500-600 g of sugar. For syrup: 100 g redcurrant juice, 600 g sugar.

Cooking:
Sort the raspberries, pour hot syrup made from red currant juice and sugar, bring to a boil and remove from heat. Boil the jam in 2-3 doses, each time adding the remaining sugar (1-1.2 kg per 1 kg of raspberries). Arrange the chilled jam in jars, cover with damp parchment paper and tie with twine.

Raspberry jam with blackcurrant juice

Ingredients:
500 g raspberries, 500 g black currants, 1.25 kg sugar.

Cooking:
Mash the raspberries with a little sugar. Squeeze the juice from the blackcurrant and add it to the bowl with the raspberries. Heat the resulting mass over low heat and, stirring, add sugar. When it dissolves, place the jam in dry sterilized jars and immediately seal with tin lids.

Jelly-like raspberry jam

Ingredients:
1 kg of berries, 1-1.5 kg of sugar.

Cooking:
A little secret: in this jam, you need to collect not only ripe berries, but also semi-ripe, and in a small amount - unripe. It is they who will give our jam a gelling effect. This jam is cooked in two stages. Pour ⅔ of the norm of sugar into the berries and leave for 2 hours so that the raspberries release juice. If there is no desire and time to wait 2 hours, put the container with raspberries on a small fire, add 2 tbsp. water to better dissolve the sugar and slowly bring the mass to a boil, stirring and removing the resulting foam. After boiling, cook the jam for 5-7 minutes, remove from the stove and leave to cool completely. In the morning, put the berries on a small fire again and, slowly, bring the jam to a boil. Then add the remaining sugar, stirring constantly until it is completely dissolved, cook again for 5-7 minutes, and the jam is ready! Pour it into sterilized jars, but do not immediately close the lids, but let it cool a little (about 1 hour) so that a frozen film forms on the surface of the jam. And only after that close the jam with sterile lids.

Homemade raspberry jam with rhubarb

Ingredients:
350 g raspberries, 750 g sugar, 1.5 kg peeled and chopped rhubarb.

Cooking:
Mix sugar and rhubarb in a bowl and leave overnight (during this time, the rhubarb will release the juice). Pour the juice through a sieve into a saucepan, boil over low heat for 2 minutes, then add the rhubarb and raspberries. Bring to a boil, stir again and let simmer for 5 minutes to thicken the jam. Fill sterile jars with ready-made jam and roll up.

Homemade raspberry jam without sugar

Sort the berries, rinse gently with water, dry, arrange in sterilized jars and cover with lids. Then put the jars of raspberries in a large container of water, bring to a boil and boil the jars for 10 minutes. Then take out the jars, seal tightly with lids and cool under the covers.

Raspberry jam "Useful"(without cooking)

Ingredients:
2 cans of raspberries, 2 cans of sugar.

Cooking:
Grind the sorted raspberries with sugar in an enamel saucepan. Sterilize 0.5 l jars over steam, let them cool, and then transfer the raspberries grated with sugar into them. Boil plastic lids for 30 seconds and immediately put on jars. Store the finished jam in the refrigerator.

Raspberry jam without cooking

Ingredients:
500 g raspberries, 600 g sugar, 6 tbsp. vodka, aspirin - for powder.

Cooking:
Lightly sprinkle raspberries with vodka to remove any bugs from the berries. Then beat the berries with sugar with a mixer for 10 minutes, gradually adding 6 tbsp. vodka. Transfer the finished jam to sterilized jars, preferably with screw caps, crush an aspirin tablet and lightly sprinkle the jam in the jar with this powder to prevent the fermentation process. Place a piece of parchment paper under the lid, seal the jar and store in the cold.

Raspberry jam "five minutes"

For raspberries, as well as for strawberries, there is also a recipe called "five minutes". The beauty of this jam is that the small heat treatment of berries allows you to better preserve salicylic and folic acid, potassium, copper, iron and vitamins B and C. So, the proportion required by the recipe: 1 kg of sugar should account for 1 kg of raspberries. Raspberries covered with sugar are left for 4-5 hours. All the juice formed during this time is drained and boiled for 10 minutes. It turns out syrup. Berries should be poured into it, then over low heat, bring the jam to a boil and boil for exactly 5 minutes. This jam will retain its beneficial properties for a year.

Raspberry jam

The cooking process itself does not take much time when making jam according to this recipe. 1.5 sugar should be used per kilogram of raspberries. Place the berries in the container in which they will be boiled, cover them with sugar and leave in the refrigerator for 10 hours. Then bring the jam to a boil and boil for 15 minutes. The jam is ready.

Grated raspberry jam

When cooking this jam, the berries will not retain their shape, but it will be simple and tasty. A kilogram of raspberries should be poured with 200 ml of water. Then boil for 3 minutes. Rub the uncooled mass through a sieve, add 400 grams of sugar and boil again. Almost everything. Although, when the jam is already laid out in jars, it will need to be sterilized for 15 minutes. And only after that roll up.

Bulgarian raspberry jam(recipe 2)

And in Bulgaria, raspberry jam is cooked a little differently. Two kilograms of sugar should be poured into a prepared bowl. Then add a kilogram of raspberries and pour 4 cups of water. Next, cook the jam until fully cooked in one go. We choose a weak fire for cooking. But still, the jam must be periodically removed from the heat and gently mixed in a circular motion. When cooking comes to an end, you can add 2 teaspoons of citric acid. Everything!

The readiness of raspberry jam is checked by dropping a drop on a saucer: if the syrup has not spread, the jam is already ready.

The jam will be fragrant and cook quickly if you cook no more than 2 kilograms of raspberries at a time.

Redcurrant juice will give an additional aroma of jam if you replace water with it. By the way, this version of jam will never be candied. Such a jam will become thicker, but will not be cloying.

The level of jam in jars should be 5 millimeters below the neck.

Food of the gods. Berry Mystery: Raspberry, Strawberry, Blueberry, Cranberry, etc.

sources

http://zhenskoe-mnenie.ru/

http://kedem.ru/

Only a variety of recipes "Raspberries for the winter" will allow you to feast on this amazing berry in cold weather, which has a lot of vitamins and useful properties. The raspberry ripening period is short, so you need to have time to prepare it for the future, conserving its amazing taste for the winter. And, besides, raspberry blanks have healing properties and are great for colds.

How delicious, prepared from raspberries, you can please yourself in the cold? There are many preparations from berries. First of all, these are jam, compote, jelly, etc. And besides preservation, raspberries can be dried, frozen, and even made into wine.

Raspberry jam for the winter has an unusual taste and aroma, and retains all the benefits of natural berries. Raspberries for jam are best picked slightly unripe, in dry weather; then they will retain their shape even after cooking. The harvested raspberry crop must be sorted, removing overripe, wrinkled and spoiled berries; whole - free from stalks. Before cooking, it is recommended to immerse raspberries for 2-3 minutes in salted cold water (1 tsp of salt is put per liter of water) to remove larvae and bugs that will float up and they can simply be drained with water, and rinse the berries.

Each housewife has her own - beloved and proven - method of harvesting raspberries. And at the same time they all suggest. But do not neglect the new interesting recipes!

Preserves No. 1 " Raspberry. Recipes for the winter»
On low heat, stirring constantly, sugar syrup is boiled. For him, 1 kg of granulated sugar is taken for 1 kg of prepared raspberries and? glass of water. The syrup should be boiled until the sugar grains are completely dissolved. Then berries are poured into it, the fire increases and the mass is brought to a boil. The dishes in which raspberry jam is cooked should be shaken from time to time in a circular motion so that the berries are completely immersed in the syrup. In no case do not mix the jam or do it very carefully with a wooden spoon.

After the moment of boiling, the fire decreases again, and then the jam is boiled in 2-3 steps: remove the dishes from the fire every 10 minutes of cooking, leave the jam to cool and bring it to a boil again. In this case, it is necessary to regularly remove the foam on the surface of the jam. At the end of cooking, a readiness test is made: a drop of raspberry jam syrup poured on a saucer should not blur, and the berries should not float on the surface, but should be evenly distributed in the syrup. The finished raspberry jam is laid out hot in dry sterilized glass jars and closed with lids or covered with wax paper and tied with twine.

Jam No. 2 ""
The raspberries selected for jam are poured into a large enameled pan or basin, sprinkling them in layers with sugar. For 1 kg of raspberries, 1.2-1.5 kg of sugar is taken. Then the berries are left in a cool place for 10-12 hours. After that, half a glass of water is poured into them, and the dishes are placed on a slow fire. Jam is cooked immediately until cooked in one step, removing the foam and shaking the pan with raspberries. 5 minutes before the end of cooking, 0.5 tsp is added to the jam. citric acid to maintain intense, vibrant color. The finished jam is transferred hot into jars and rolled up.

Recipe "Canned raspberries with sugar for the winter»

Raspberries with frequent shaking fit tightly into cold sterilized jars. After that, they are covered with lids and placed in a container with water heated to 50 C. Gradually heating the water to 100 C, jars with raspberries are sterilized for 10-15 minutes (depending on the volume) and immediately rolled up hermetically, turned upside down and cooled.

Similarly, raspberries are prepared in their own juice. But only berries packed in jars are poured with raspberry juice heated to 50 C. Then the jars are covered with lids, placed to be sterilized in a temperature regime from 45-50 C to 100 C, keeping on the latter for about 12-15 minutes. After heat treatment, the jars are sealed. With these types of preservation, raspberries retain their natural color without the addition of citric acid.

" " recipe

The most useful and vitamin raspberry jam is raw. It, unlike other recipes, is prepared without cooking. And in terms of taste it is not inferior to natural canned raspberries and raspberries in their own juice. To prepare raw jam for 1 kg of raspberries, 1-1.5 kg of sugar is taken. Berries must not be washed beforehand, otherwise they will soften, gaining moisture, and turn into mashed potatoes. Raspberries are moved, poured into an enamel basin and filled with sugar. In general, the amount of sugar depends on the expected shelf life of the jam - the longer the storage time, the more sugar you need to add. Raspberries with sugar should be mashed with a crush or a wooden mortar into a homogeneous mass; this will reduce the likelihood of stratification of syrup and thick during storage. It is not advisable to use a meat grinder and a blender, since vitamins are destroyed when they come into contact with metal. Sterilized glass jars are filled with raw jam, and a 1 cm layer of sugar is poured on top, which will turn into a crust and protect the jam from spoilage. Jars with jam are covered with nylon lids and put away for storage in the refrigerator.

Raspberry jam

"Raspberries with sugar for the winter" recipes you can continue with the preparation of raspberry jam. For jam, unlike jam, even overripe and crumpled berries are taken. They need to be thoroughly boiled so that in the future the workpiece is easily spread on the bun. To make jam, raspberries are poured into an enameled pan, 1 glass of water is poured into them and they are boiled for 3-5 minutes on low heat, while crushing the berries with a wooden spoon and stirring vigorously. Sugar is added to the mass based on the following calculation: for 1 kg of raspberries - 1 kg of sugar. Cooking continues for 20-25 minutes from the moment of boiling or until cooked, removing the foam until the raspberry mass becomes almost homogeneous. At the end of cooking, 2-3 g of citric acid is added to the jam. It is not worth cooking raspberry jam for a long time, as its color and taste may deteriorate. Hot jam is poured into jars and sealed.

Raspberry jelly for the winter

Jelly raspberries or homemade jelly are no less tasty. It is cooked without gelatin, just with sugar, and without any additives it turns out moderately thick and tasty. For jelly, 2 kg of sugar and 100 ml of water are taken for 2 kg of raspberries. The berries are poured into a wide saucepan, water is added to them, and the dishes are put on a moderate fire to boil. When the raspberries become completely soft, start up the juice and boil for about 10 minutes, it must be removed from the heat and crushed with a crush. After cooling slightly, the mass should be rubbed with a spoon through a sieve. The resulting juice is once again filtered through gauze, while removing the seeds and cake. The juice should remain clear and uniform.

The prepared raspberry juice is mixed with sugar and boiled over low heat for 45-50 minutes, be sure to remove the foam. The juice is boiled down until it becomes like liquid jam when hot. A check is made for readiness by dropping a drop on a plate, and at the same time it should not spread, but remain elastic. If the jelly is ready, then it must be quickly poured into sterilized jars, rolled up with lids, turned over and wrapped in a blanket until it cools completely. The hot raspberry mass is unlikely to look like jelly, but after cooling it will turn into a delicate, delicious gelled substance.

Raspberry compote

Homemade preparations " Raspberry. Recipes for the winter in jars» can not do without the preservation of compotes. For raspberry compote, the berries are transferred to an enameled pan and poured with 55% sugar syrup (for 1 kg of raspberries - 550 g of sugar and 450 ml of water), heated to 55-60 C. The berries are kept in the syrup for 3-4 hours, and then removed from the syrup and transferred to banks. The syrup, in which the berries were kept, is poured into jars heated to a temperature of 93-95 C. The filled jars are covered with boiled lids and placed in a container with boiling water for 10-15 minutes to be sterilized. After the cans of compote are hermetically sealed, turned over and cooled.

Recipe for raspberry jam (thick jam with juice)

For raspberry jam, 2 kg of sugar is prepared for 1 kg of berries. The berries are carefully washed and transferred to a bowl, layering them with half the sugar. Raspberries with sugar must be allowed to brew for about 4-5 hours (depending on the juiciness of the berries, sometimes longer). Then the syrup is drained, the remaining sugar is added to it and it is brought to a boil. When the grains of sugar dissolve, raspberries are put into the syrup and boiled, stirring, until tender. After the thick jam is laid out in jars and rolled up. After cooling, it turns into a real jam (albeit with seeds).

Sugar raspberry recipe

Frozen raspberries are no less tasty than fresh ones. From it, too, you can cook a lot of blanks and various dishes, including hot drinks for colds and temperatures. And, of course, great desserts! For freezing, fresh raspberries are ground with sugar (0.4-0.5 kg of sugar per 1 kg of berries). After the resulting mass is transferred to baby food jars or small glass containers (it is better not to use plastic dishes). Raspberries with sugar are not stacked to the very top, but on the shoulders of the cans, covered with lids and sent to the freezer. The next day, when the mass is thoroughly frozen, the jars can be turned over and placed sideways so that they take up less space in the freezer. Recipe " How to cook raspberries with sugar for the winter» can be stored in the refrigerator for quite a long time. But then raspberries are ground with sugar per 1 kg of berries - 1.5 kg of sugar. The berries grated with sugar are laid out in convenient jars and placed deeper in the refrigerator, where they can stand throughout the winter!

Recipe for raspberry pastille for the winter

Raspberry pastille is prepared from the following ratio of products: 250 g of sugar and 100 g of powdered sugar are taken for 1 g of raspberries. The berries are pre-washed with cold water, drained, poured into a wide saucepan and sent for 50 minutes to an oven preheated to 120 C. Hot, they are rubbed with a wooden spatula through a sieve, and the resulting mass of raspberries is put to boil on a slow fire.

Sugar is added to the raspberries, and the mass is boiled down to half the volume. Hot marshmallow is poured into a baking sheet covered with parchment paper and lightly oiled with vegetable oil, and dried in an oven at a temperature of 70 C.

Then the frozen marshmallow should cool down, after which it should be cut into pieces, rolled in powdered sugar, laid out tightly in sterilized dry jars and closed, like with parchment paper, tying the necks with twine.

dried raspberries

For drying raspberries for the winter, slightly unripe, dense berries are prepared. Soft and ripe simply will not dry, but become sour and deteriorate. Raspberries are dried in an electric dryer or in an oven at a temperature of 45-50 C for about 2-4 hours, and when the berries dry up, the temperature must be increased to 60 C and kept at it for another 10-15 minutes. Dried raspberries should cool, after which they are laid out in sealed boxes or jars, buried with nylon lids and stored in a dry, cool place.

You can make great drinks from frozen and dried raspberries, including mixing them with honey or other frozen fruits and berries. Everything possible canning "Raspberry. Recipes for the winter» diversify winter tea parties and become a good treat for the table. And, it will help with colds. And in general, it’s just nice to feast on various homemade raspberry preparations in the cold!

Every housewife makes raspberry blanks for the winter, and of course, I am no exception. It is hard to imagine long winter evenings without a cup of fragrant tea with raspberry jam... Despite the fact that the canning process is rather troublesome, in the summer I try to make several jars of raspberry jam and at least freeze raspberries for the winter.

Also, it should be noted that there are varieties of raspberries that give a harvest in September - especially for those who vacationed at sea in the summer and did not have time to make delicious raspberry preparations.

So, what can be prepared from raspberries for the winter? Jam, jam, jelly, marmalade, compote, freeze raspberries, and this is not a complete list of all kinds of raspberry preparations.

Dear friends, I bring to your attention proven recipes for raspberry preparations, which I have been using for more than one year. Every year my collection of recipes will be replenished with new interesting recipes. Traditionally, I ask you to share your favorite raspberry recipes in the comments and social networks.

Raspberry compote for the winter without sterilization

Dear friends, I want to tell you how to close raspberry compote for the winter without sterilization. Usually I close such delicious compotes like this one in three-liter jars - a smaller volume disperses too quickly, especially when friends with children come to visit. See recipe with photo.

Raspberry jam for the winter with orange

Van likes unusual raspberry preparations for the winter? What if we dilute the usual taste a little and cook an unusual jam from raspberries and orange juice? It will turn out great, I assure you! Citrus notes and heady aroma of raspberries make the taste of this jam simply magical! Did I convince you? Then come check out the recipe.

I suggest you prepare an unusual raspberry preparation for the winter. It will be raspberry jam, and even with cognac. Don't be confused by alcohol - in fact, it will take a very small amount, and in the raspberry jam itself for the winter it will not be clearly felt. Rather, you will be able to catch some kind of pleasant aftertaste - this will be the influence of a noble drink. The raspberry jam in this recipe is quite thick, so it can be used in pastries or as an addition to morning toast. Recipe with photo.

The raspberry jam recipe below is a real go-to in my pantry. Yes, yes, this jam is perfectly stored in the pantry in the apartment, at room temperature, thanks to the large amount of sugar in the recipe. …

Raspberry jam "Red honey": according to my mother's recipe

This raspberry jam is very convenient to use for filling in shortbread pies, or simply spread on bread or cookies. The amount of sugar kills on the spot, so if you are on a diet, I advise you to use a different recipe. But the jam is not cloying, due to the addition of citric acid. …

Raspberry jam for the winter with ginger and orange

This time we will talk about an unusual raspberry jam - with ginger and orange. Yes, yes, you will find exactly such a set of ingredients in my recipe for raspberry jam for the winter. And if you favor ginger and are not at all against citrus fruits, then you will certainly like this combination. How to cook raspberry jam with ginger, look.

Raspberry compote for the winter according to my mother-in-law's recipe

The recipe for raspberry compote is not complicated, and is suitable for housewives who are just starting to preserve. …

Classic raspberry jam that Carlson loved

I definitely cook raspberry jam for the winter according to a simple, classic recipe, so that in case of a cold, I always have a sweet medicine of my own production at hand. Jam recipe with step by step photos .

Pitted raspberry jam is very tasty and healthy. In winter, I use this jam to make compote, and also as a topping for desserts. Recipe with step by step photos .