The excellent taste of raspberry jam is remembered by everyone since childhood. This aromatic treat is a great addition to strong tea. But, the raspberry season is not endless, so you should hurry to make preparations for a delicious dessert. It is prepared very quickly and even by a novice in culinary affairs.
Selection and preparation of ingredients
For preservation, you should choose raspberries of dark-colored fruits of medium size. Among fresh berries, it is necessary to select unripe and damaged ones. Remove the stem and other parts of the stem. Raspberries are very often affected by the raspberry bug. To get rid of it, you must place the berries in a 1% saline solution. Remove the worms that have surfaced on the water surface with a slotted spoon. Then washed 2-3 times with clean cool water. After this, the berries are gently shaken several times to remove excess moisture.
Did you know? For preservation of raspberry jam, only varnished tin lids are used, since the use of white lids will lead to a change in the red-raspberry color to purple.
Step-by-step recipes for raspberries for the winter
Today, there are many recipes for preserving raspberry jam for the winter. All of them have a simple cooking method and differ only in a variety of tastes. In any case, the raspberry flavor after opening the jar will be excellent.
A simple seedless recipe
3 cans of 0.5 l each 40-60 minutes.
Nutritional value per 100 g:
Sort the raspberries, remove the stalks, optionally rinse in a colander under running water.
Grind the berry using an immersion blender or a regular mashed potato masher.
Cook raspberries for 5 minutes over low heat, stirring constantly.
Rub the berries thoroughly through a sieve, separating the seeds from the pulp.
Add sugar and citric acid to the resulting mass.
Cook over low heat for approximately 10 minutes. If you want a thicker jam, increase the cooking time to 20-30 minutes. Collect the boiling foam.
Burning jam pour into warm sterilized jars.
Turn the rolled up jar and roll it with something warm until it cools completely.
Sort the raspberries, remove the stalks, optionally rinse in a colander under running water.
Grind the berry using an immersion blender or a regular mashed potato masher.
Cook raspberries for 5 minutes over low heat, stirring constantly.
Rub the berries thoroughly through a sieve, separating the seeds from the pulp.
Add sugar and citric acid to the resulting mass.
Cook over low heat for approximately 10 minutes. If you want a thicker jam, increase the cooking time to 20-30 minutes. Collect the boiling foam.
Burning jam pour into warm sterilized jars.
Turn the rolled up jar and roll it with something warm until it cools completely.Video recipe
Did you know? Jam is ready if its drop does not spread on a cold plate.
Raspberry Jelly Confiture
4 cans of 0.5 l each 60-90 min.
Nutritional value per 100 g:
- Prepare raspberries: sort through the berries, wash under cold running water.
- Pour the berries into a large bowl with a thick bottom and cover with sugar.
- Leave for 3-4 hours. This time is necessary so that the sugar is absorbed into the berry and juice is formed.
- Using a blender, smooth the contents until smooth.
- Soak gelatin in warm water until swelling.
- Place the container with raspberry puree on a stove and bring to a boil.
- Reduce the fire to a minimum, collect the resulting foam with a slotted spoon or a wooden spoon.
- Simmer for 20-30 minutes. Remove from heat.
- Diluted gelatin is slowly introduced into raspberry confiture, constantly stirring. Boil another 2 minutes.
- Pour the finished dessert into pre-sterilized jars and put it in a cool dark place.
Important! Do not wait for the jam to cool completely - otherwise, when spilling over the jars, it will not flow evenly, but will fall in clots, leaving air bubbles inside.
In a slow cooker
3 cans of 0.5 l each 70 min.
Nutritional value per 100 g:
- Prepared berries to fill in a bowl of the multicooker.
- Pour sugar and mix.
- Select the mode “Extinguish”. Set the time - 60 min. Cook with the lid open.
- When raspberries are boiling, it must be mixed every 3-5 minutes.
- In 1 min until ready to add a dry branch of mint.
- Pour into prepared jars.
With lemon zest
4 cans of 0.5 l each 20-30 min.
Nutritional value per 100 g:
- Sort and peel raspberries.
- Treat the lemon with boiling water, dry, then cut the zest and chop.
- Mix all the ingredients, add lemon juice.
- Put the mixture on fire, bring to a boil.
- Cook another 5 minutes. over low heat, in the process of removing foam.
- Pour into prepared banks and roll up.
Storage Features
It is recommended to store the finished jam in a cool dark place at a temperature of + 10 ° C to + 15 ° C in a dry place away from sunlight. With a high level of humidity, rust may appear on the metal covers, then the jam will lose its original taste. The jar must be securely closed. If air gets under the cover, this threatens to damage or even kill the preservation.
Important! Always roll up the jars immediately after adding jam, then mold does not appear on the surface.
The shelf life of homemade jam also depends on the packaging. The best choice is glass jars, because they can easily be sterilized. You can store dessert for a year.
Ready raspberry jam can be spread on a roll with a thin or thick layer, or just eat with a spoon and drink aromatic hot tea on cold winter evenings.
