What can be prepared for the future from raspberries. Quick preparation of raspberries for the winter: easy and without cooking. Secrets of storing raspberries without cooking: video

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 raspberry varieties 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 raspberry and orange juice jam? 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 .

"Drunk" raspberry jam without cooking with vodka

This raspberry jam is quite unusual. Itit turns out very beautiful, bright and insanely tasty - almost like fresh raspberries. We look at the recipe

Raspberries for the winter- this is not only tasty and healthy raspberry jam, but also a lot of all sorts of delicacies that will brighten up our long cold and cloudy days. At the word "medicine", the face of many involuntarily twists, and something very nasty tastes at once. Raspberry jam is a delicious treat. What is useful raspberry? It contains several organic acids, including salicylic, which determines the anti-inflammatory properties of the berry.

That is why raspberries are so useful for colds. This berry has a diaphoretic and antipyretic effect. The rich vitamin and mineral composition makes it useful for anemia, atherosclerosis, vascular problems and many other ailments. In season, be sure to include it in your diet, and especially in the diet of children, fresh. And for the winter we will stock up on blanks from this wonderful berry in a wide variety of forms, because a good hostess will stock up on jams and jams for the winter.

Raspberries for the winter recipes

A simple and traditional way of harvesting fruits and berries is jam. You can cook it in the classic way, or as a five-minute. For five minutes, take 1-1.2 kg of sugar for 1 kg of berries. If the raspberries are very juicy, then it is better to take more sugar. We sort out the berries, wash them and let them drain in a colander. If they are from your own dacha and clean, it is better not to wash them. Sometimes worms come across in the berry - the larvae of the raspberry beetle.

To get rid of them, pour the raspberries into a bowl of salted water, after a few minutes remove the floating bugs, put the raspberries in a colander and rinse with clean water. For drying, you can use regular or paper towels.

Scatter the berries for drying in a thin layer on a towel and blot gently from above. Pour the raspberries into a bowl, pouring sugar in layers. Do not mix, but shake the basin so that the sugar is evenly distributed. We leave the basin for 5-6 hours so that the juice stands out, then put the jam on the fire, bring to a boil and simmer for 5-10 minutes over low heat, removing the foam. After that, pour the workpiece into dry, sterilized jars and seal hermetically. We turn the jam on the lids and wrap until completely cooled. Such a blank can be stored at room temperature, but it is better to put an open jar in the refrigerator.

The classic method of cooking is similar, but we put 1.3-1.5 kg of sugar per 1 kg of berries and boil the jam until a drop of syrup dripped on a saucer begins to blur. This is a classic recipe, according to which our grandmothers cooked jam, but more exotic cooking methods can be offered.

If you do not like jam with bones, then you can use the following method. Take 1kg of berries, add half a glass of water and set to heat. If you are afraid that the berries will burn, you can heat it in a water bath. As soon as the mass softens, it is rubbed through a sieve to remove the bones. If your sieve is not thick enough, strain the mass again through cheesecloth. Add 1 kg of sugar to the resulting puree. Bring the mass to a boil and cook over low heat until a drop of syrup stops blurring on a saucer. Pack the jam hot in sterilized jars and seal. Turn jars upside down until completely cool. And in winter you can enjoy tea with raspberry jam, supplementing it.

Raspberry recipe for the winter

Berries in jelly are very attractive and tasty. Raspberries contain quite a lot of pectin, but still, in order for the jelly to come out more dense, the addition of gelatin or gelfix is ​​required. Gelatin is of animal origin, it is a collagen protein. Therefore, in order for jam with gelatin to be stored for a long time, it is prepared with cognac or vodka. For 1 kg of berries, you need to take 0.8 kg of sugar, 50 g of cognac or vodka, 10 g of gelatin.

Soak in warm water according to the gelatin recipe. Mash raspberries with a crush with sugar or chop with a blender. Put the dishes with raspberry puree in a water bath and bring the mass to a boil. Boil for 5 minutes, removing the foam. Then add dissolved gelatin, cognac or vodka, mix and bring to a boil again. After that, spread the jam in sterilized jars and seal tightly.

Gelfix is ​​a mixture of pectin, powdered sugar and citric acid. All products are exclusively of plant origin. Sometimes there is a preservative - sorbic acid. Now it is synthesized, and for the first time this substance was obtained from rowan juice, so it has a completely natural origin. Let's take berries and sugar in a ratio of 1: 1 and for each kilogram of berries 20 g of gelfix.

We put the container with berries on the fire, add the gelfix and heat to a boil over medium heat. Pour sugar into the boiled berry mass with stirring, bring to a boil again, reduce the heat, cook, removing the foam for 5 minutes. After that, we pour the finished blank into jars and cork.

Gelfix will facilitate the preparation of marshmallows, marmalade, thick jam and jam.

Delicious raspberries for the winter can be prepared in the form of a pastille. To make this ancient delicacy, raspberries, sorted, washed and dried, are placed in an enamel bowl and put briefly in the oven or in a water bath. The heated berry is rubbed hot through a sieve. Alas, this procedure cannot be avoided. Otherwise, seeds will remain, and their presence in the finished product is highly undesirable. Sugar is added to the resulting puree to taste. Keep in mind that the finished marshmallow will taste sweeter than puree. Then the berry mass with sugar is poured onto a baking sheet covered with parchment with a layer of no more than 0.5 cm. The parchment is smeared with vegetable oil. The baking sheet is placed in an oven preheated to 50-60 degrees for 5-6 hours.

There are special dryers that greatly facilitate the whole process. As a result, you will get a dried flexible sweet leaf. It can be cut into pieces, wrapped in cling film and stored on the refrigerator door. You can mix raspberries for marshmallows with other fruits. By the way, raspberries can be dried for the winter. They keep well in jars at room temperature. For drying, raspberries on a pallet or baking sheet should be laid out in one layer at intervals, as for freezing. The berry must be whole and unripe.

Raspberries make excellent marmalade, but it is better to cook it with the addition of berries or fruits that contain more pectin, for example, red currants, gooseberries, apples or quince. If you want to make marmalade only from raspberries, use a gelfix. Marshmallow and marmalade will expand your assortment on the festive table. But they will be appropriate for any day.

Let's look at a few recipes.

1.700g raspberries, 300g red currants, 0.6 kg sugar. Heat the berries in the oven or in a water bath. Rub the hot berry mass through a sieve. Add sugar to the puree. Boil to half the volume over low heat, removing the foam. Pour onto a baking sheet or into a mold with a layer of about 2 cm and leave to cool. Cut the cooled marmalade into cubes with a sharp knife. Roll each piece in sugar. In the same way, you can cook marmalade with gooseberries.

2.700 g raspberries, 300 g apple or quince puree, 600 g sugar. Get raspberry puree without seeds, as in the previous method. To obtain quince or apple puree, remove the core from the fruit, cut into slices. Pour in water to just cover the pieces of fruit and simmer over low heat under the lid until softened. After that, rub together with the liquid through a sieve. Mix both types of puree, add sugar and reduce to half the volume while stirring.

3.1kg raspberries, 1kg sugar, 20g gelfix or quettin. Get raspberry puree, as in the previous methods, add gelfix or quettin and sugar and boil for 5-10 minutes

The finished marmalade is poured into molds or poured onto a tray with a layer of 2-3 cm and allowed to cool. Frozen marmalade is cut into squares, you can roll it in sugar. Store in a closed jar at room temperature.

Raspberry liqueur. A three-liter jar requires 2 kg of raspberries, a glass of water and 0.8-1 kg of sugar. Mash raspberries with sugar or chop with a blender, transfer to a three-liter jar, add water, mix. Put in a warm place, for example. On a sunny windowsill. Put a water seal on the jar or put on a rubber medical glove with a finger pierced by a needle. When the glove falls off after fermentation, the liqueur is ready. It must be filtered into another container through several layers of gauze and allowed to stand for a day, then bottled and hermetically sealed. Store in a cool dark place.

Raspberry syrup. It can be used to prepare various dishes and drinks. It is delicious to season pancakes or pancakes with this syrup. For 1 kg of berries, take 1 kg of sugar and a glass of water. Make syrup from water and sugar. Dip the raspberries into the hot syrup. We remove the foam. We let it cool, after which we filter the mass through a sieve or colander with gauze placed on it. We boil the syrup for 5-10 minutes and pour it hot into the prepared container and seal it tightly, and the squeezes can be used to make marshmallows.

Raspberry vinegar. This vinegar can hardly be called raspberry in the truest sense of the word, but it has a very pleasant raspberry flavor and bright color. They are good for seasoning fruit and vegetable salads, as well as for marinating. Mash 100g fresh raspberries with 1 tbsp. a spoonful of sugar and pour the resulting puree 500 ml of alcohol 9% vinegar. Let it brew for a day, strain. Then add 100 g of whole raspberries and let it brew for another week. In the same way, you can cook cherry, strawberry, blackberry, blueberry vinegar.

Raspberries for the winter with sugar or raw jam. Like some other berries, raspberries keep well without cooking if mixed with enough sugar. True, it can only be stored in a cool place. If you have a cellar or a very cool but frost-free balcony, then you should prepare it in this way. Sugar and berries are taken in a 1:1 ratio by volume. That is, for a liter jar of fresh raspberries, we will take a liter jar of sugar. Or 1:2 by weight, that is, 2 kg of sugar is required for 1 kg of berries.

For raw jam, you need to select ripe, but intact berries. Overripe and wrinkled, you can perfectly process in another way, they will not work for this workpiece. pour the prepared berries into a bowl, add the right amount of sugar and carefully knead the whole mass with a wooden crush until smooth, it is recommended to do so in order to preserve the maximum of vitamins. In my opinion, with a blender, the mass will be crushed no worse.

The cutting planes are made of sufficiently high-quality stainless steel, at high speed the processing time is very small, and time and effort are saved very noticeably. It is not recommended to use a meat grinder, because the meat grinder knives are made of ordinary, completely rusting steel. If you still decide to use an environmentally friendly crush, take berries and sugar in small portions, say, a glass each. Then kneading will turn out faster and more thoroughly than a large volume at once.

It is better to take a bowl enameled without damage, porcelain or glass. We put the finished jam in clean, dry jars (or better not be too lazy and sterilize them at all) and cover with scalded plastic lids. Raspberries for the winter, grated with sugar, should be stored in the refrigerator or cellar.

Raspberry for the winter frost- the easiest way to harvest if you have a separate freezer or a fairly large freezer in the refrigerator. This is easy to do, and it seems that no special recommendations are needed, but some points should still be noted. Of course, you need to freeze selected unripe raspberries. There are varieties whose berries have a dense pulp that tolerates transportation well. That's exactly what you should take. Harvest for freezing should be in dry weather. Berries intended for freezing are not washed. You can not fool yourself too much, but pour raspberries in small portions into plastic containers or bags and send them to the freezer.

But it is better not to be too lazy and freeze the berries in small portions, scattering them on a tray or tray of a suitable size in one layer at intervals, so that the berries lie separately from one another. Pour the frozen berries in portions into a suitable dish and send them back to the freezer. That way they stay intact and undamaged. It is remarkable that thawed raspberries do not blur with a watery blot, but retain their appearance and taste. If you still want to wash the berries to use them raw afterwards, dry them thoroughly before freezing so that they do not freeze into one mass.

Raspberries contain many vitamins and acetylsalicylic acid, so they are useful for colds, but they are so tasty that they eat them with appetite and just like that, for pleasure. Therefore, in the summer season, it would be reckless not to stock up on her for the winter. You can cook jam from it, make compote and confiture, and raspberry leaves are often used to preserve tomatoes. Preserving raspberries is not too difficult if you find the right recipes.

In own juice

The cooking process should look like this:

1. Wash the raspberries by dipping a colander with them in cold water several times. After that, sort out the berry, throwing out the spoiled one, removing the leaves and other adhering rubbish. Rinse the berries in the same way again.
2. Sterilize small jars, the best capacity is from 0.25 liters to 0.5 liters. It is important that the jars are the same size.
3. Arrange the raspberries in jars, filling them to the top, as the berry will settle during further cooking.
4. Put a towel in a large saucepan and pour water, put jars of raspberries in it.
5. Put the pan on the fire, sterilize the jars for 15-20 minutes, depending on the volume.
6. Carefully remove the jars from the hot water. Screw on boiled lids.
7. Turn the jars upside down and leave to cool in this position.

It is best to store raspberries canned in their own juice without sugar in a cool place.

Canning without cooking: a recipe that allows you to save vitamins

Compound:

• fresh raspberries - one part (by weight);
• granulated sugar - two parts.

Cooking:

1. Wash the raspberries cleaned of debris. Some raspberries are not washed, but in vain. Firstly, there is no guarantee that it was not treated with chemicals, was not very dusty. Secondly, live yeast living on the surface of the berries die at high temperatures, but when canning raspberries without boiling, they are preserved, which can cause the jam to sour.
2. Place the prepared berry in an enameled bowl or basin (depending on the volume), cover with sugar and place in a cool place for 8-12 hours.
3. After the required time has elapsed, carefully crush the berries with a wooden pestle. Not a single berry can be left whole.
4. Put the grated berries in clean jars, close them tightly and put them in the refrigerator.

Raspberries preserved in this way retain a maximum of useful substances.

"Five Minute"

Compound:

• raspberries - one part;
• granulated sugar - one and a half times more (measured by weight).

Cooking:

1. Wash, sort the berries, put them in an enamel container, sprinkle with sugar and put in a warm room for 5-6 hours.
2. Put the container on the fire, bring to a boil and cook for exactly five minutes, removing the foam.
3. Arrange the finished dish in sterilized jars, close the jars tightly with metal lids. You can store them at room temperature.

According to this de principle, you can cook "Five Minute" from other berries, for example, blackcurrant is also preserved.

Confiture for the winter

Compound:

• raspberries - 1 kg;
• water - 0.5 l;
• sugar - 1.5 kg;
• gelfix or pectin - according to the instructions on the package.

Cooking:

1. Mash the washed and sorted raspberries and rub them through a sieve so that no seeds get into the confiture - this way it will be much more tender.
2. Mix raspberry juice with water, add pectin - it will make the confiture thicker.
3. Put the berry to boil. After 20 minutes, start adding sugar in parts, each time waiting until it is completely dissolved.
4. After adding the last portion of sugar, cook the confiture for another quarter of an hour and arrange it in pre-sterilized jars. Close with clean metal lids, which must be boiled before.
5. When the confiture has cooled, it can be stored in a cool place. It is not necessary to put it in the refrigerator, but still jars with it should not be placed where it is too hot: near the battery, heater, near the stove.

Confiture is good for breakfast, spreading it on wheat bread toasts. It can also be used to prepare other sweet dishes.

Cooking confiture in a slow cooker

Compound:

• raspberries - 1.5 kg;
• granulated sugar - 1.75 kg;
• gelatin - 1 sachet,
• water - 0.5 cups.

Cooking:

1. Pour gelatin with boiled water cooled to room temperature and leave for half an hour so that its crystals swell.
2. Sort the berries, rinse, put in a slow cooker and turn on the stew program for 20 minutes.
3. Pour granulated sugar into the bowl to the berries, pour gelatin into the same place, mix everything well.
4. Turn on the same mode for another 20 minutes.
5. Transfer the finished confiture to prepared jars. When it cools, it will acquire a jelly-like consistency. Seal the jars and put them in the place where you store canned food.

This option for preparing confiture for the winter is simple, but according to it, the dessert will not turn out as tender as according to the previous recipe.

Compote

Compound:

• fresh raspberries - 0.5 kg;
• pure water - 2.5 l;
• granulated sugar - 0.25 kg.

Cooking:

1. Sort the raspberries, remove the sepals, adhering debris. Rinse by dipping several times in cool water. Let the liquid drain.
2. Wash the jars with soda, sterilize them in any way convenient for you. Take jars of large volume: from one and a half to three liters. Sterilize the lids for them too by boiling them for five minutes.
3. Pour berries into jars.
4. Boil water and pour over the berries.
5. After 15 minutes, pour the water from the jars into the pan.
6. Add sugar and make syrup.
7. Pour the syrup over the berry so that it reaches the very edges, you can even pour it over the edge.
8. Roll up the jars, put them on the lids, wrap them in something warm. Leave until completely cool. After that, store in a pantry or another place that is not too hot.

Compote according to this recipe is sweet, with a pronounced raspberry flavor.

Ginger raspberry jam with orange zest

Compound:

• raspberries - 1 kg;
• ginger (fresh, grated) - 3 tablespoons;
• orange - one fruit;
• granulated sugar - 3 cups.

Cooking:

1. Sort, carefully wash the raspberries.
2. Wash the orange, cut it in half, squeeze the juice from it, grate the zest.
3. Peel the ginger root, grate.
4. Layer half the raspberries in a thick-bottomed saucepan, sprinkle it with half the sugar, ginger root, zest and citrus juice, the remaining raspberries and sugar.
5. Put the pan on the fire, heat, cook for 5 minutes, removing the foam, then remove from heat for half an hour.
6. Repeat the procedure twice.
7. Arrange the jam in sterilized jars, preferably small ones, seal them.

Raspberries canned according to this recipe are not only tasty, but also very healthy, especially during the flu season, as they increase immunity.

Fresh raspberries grated with sugar (video)

You can preserve raspberries for the winter according to a variety of recipes: each of them produces a unique delicacy that has organoleptic qualities peculiar only to it.

You can save all the useful properties and not spoil the taste of raspberries with the help of a sugar-free preparation for the winter. In addition, such products can be eaten by people with diabetes, obese people and those who want to keep their figure.

Of course, without sugar, the delicacy will not seem so sweet, but if you cook it correctly and competently, then even the most sophisticated sweet tooth will not resist the raspberry dessert. If you really want to, then in winter, after opening a jar of raspberries, you can always add a couple of tablespoons of fructose or sugar to tea with pancakes.

Benefits of sugar free raspberries

Raspberries are 80% water, the rest is carbohydrates, monosaccharides, proteins and fats. The high content of ascorbic acid makes raspberries a natural antibiotic.

Colds, flu, tonsillitis, laryngitis are far from all the diseases that the miracle berry treats. It has a diuretic, antipyretic, analgesic, diaphoretic property, kills pathogenic bacteria. In addition to vitamins, raspberries contain trace elements, organic acids, phytoncides.

Interesting! Raspberries help to get rid of a hangover due to fruit acids.

During heat treatment, vitamin C is destroyed. But with diseases in winter, a raspberry product in jars will be an excellent help to aspirin, especially for people who cannot take medication.

Preparing berries for harvesting

It is better to pick raspberries in your own area to be sure that the bushes have not been treated with chemicals. Do this in dry sunny weather, after rain the raspberries become watery.

On the market, it is better to choose dark, rich red fruits, their size does not matter. The size of the berries depends on the raspberry variety, in addition, there are yellow fruits, no less tasty and healthy.

Raspberries spoil quickly, already on the second day it loses its shape and lets out juice. Therefore, it is necessary to start harvesting as soon as possible.

1. Raspberries are sorted out: rotten, strongly crushed, overripe, unripe are removed.
2. All stalks and sepals are removed.
3. If there are white small bugs and worms on the berries, then the fruits are sent to a bowl with saline solution - 10 g of salt per 1 liter of water. When the larvae emerge, they are collected with a slotted spoon.
4. Then the raspberries are washed 3 times with plain water, this is done in a colander so as not to crush the fruits.
5. Allow the liquid to drain, now you can prepare desserts.

Recipes for harvesting raspberries for the winter without sugar

There are many ways to prepare raspberries without sugar: you can prepare juice or jam, close the berries in your own juice, dry or freeze.

Raspberries in their own juice

1. Ripe, fresh berries are laid out in sterile jars with a volume of 0.5 liters.
2. They put them in a pot of water, put a cloth on the bottom, turn on the fire.
3. Gradually, the berries settle, you need to add more fruits as they settle.
4. After boiling water, reduce the heat and sterilize the jars for 15 minutes.
5. They take them out, close them with sterile lids. Under nylon lids, you can store a treat in the refrigerator.

When you open this jar in winter, you immediately feel the smell of summer.

raspberry juice

For 1 kg of raspberries, you need to take 200 ml of water.

Cooking:

1. The berries are crushed.
2. Place in a bowl with water heated to 50 degrees.
3. Stir, heat up to a temperature of 60 degrees.
4. Remove from heat, cover with a lid for 15 minutes.
5. Squeezing out juice.
6. Pass through cheesecloth.
7. Put on fire, bring to a boil, but do not boil.
8. Poured into liter jars.
9. Sterilize for 20 minutes, roll up.

You can experiment by adding currant, apple, strawberry juices to a raspberry drink.

Cooking step by step:

1. Clean and wash the berries (1 kg).
2. Mix water (0.5 l) with fructose (600 g), prepare a syrup.
3. Combine raspberries with syrup, cook for 5-6 minutes.
4. Jam is poured into jars, corked.

Jam on sorbitol

1. Cook syrup - 850 g of sorbitol and 200 ml of water.
2. Add 2 g of citric acid, boil.
3. Raspberries (1 kg) are poured with hot syrup, set aside for 3 hours.
4. Boil the mass for 20 minutes.
5. Remove from the oven, wait 2 hours.
6. Add 500 g of sorbitol.
7. Boil for 10 minutes, pour into jars.

Jam without sugar in a slow cooker

Cooking method:

1. Pour 3 kg of raspberries into the pan.
2. Pour 100 g of water.
3. The container is placed on a small fire.
4. The juice that appears is removed with a ladle, the juice can be rolled up in jars for the winter.
5. The thick mass is poured into the multicooker bowl.
6. Set the "quenching" mode, the time is 60 minutes, with the lid open, you can set the "frying" mode.
7. Stir occasionally.
8. They get it, they close it.

In raspberry jam, prepared according to any recipe, you can add vanilla, mint, cinnamon, lemon, orange. To sweeten the product, use a banana.

Freezing raspberries without sugar

For freezing, dry whole berries are needed, so the raspberries are not washed, otherwise they will freeze into a lump. You can not freeze the fruits that let the juice.

Berries are placed on the board, sent to the freezer. After a couple of hours, the frozen fruits are transferred to containers, covered with a lid and placed in the freezer.

You can put raspberries in containers, pour honey, cover with a lid. From such a freezing double benefit, besides it is sweet and tasty.

You can freeze for the winter and grated raspberries without sugar. To do this, the berries are kneaded with a wooden pusher and, together with the released juice, are laid out in small containers. The size of the container should be such that you can use the thawed berry at a time: you cannot re-freeze it. The containers are put into the freezer, where they can be stored until spring.

dried raspberries

The main conditions for drying are dense, whole, fresh berries.

1. They are sent for 2 hours in the oven at a temperature of 50 degrees, then another quarter of an hour at 60 degrees.
2. The cooled fruits are laid out in jars or boxes.
3. Store in a dry and cool place all winter.

Such berries are added to tea for aroma and taste, they are brewed into an excellent antipyretic drink.

Storing sugar-free raspberries

Raspberries that are stored in the refrigerator must be closed with a lid. Otherwise, foreign odors will spoil the fragrant product. If all the canning technology has been followed correctly (sterile jars and lids, sterilization time, seaming), then raspberry desserts will be stored all winter.

In jars, raspberries retain their healing properties for up to 9 months, with each subsequent month there are fewer useful substances in it. Do not store berries for more than a year, even in the freezer.

Dried fruits are stored for six months, subject to storage rules.

For jam and juice, a cool pantry with a temperature of up to 18 degrees or a dry basement is suitable.

Friends, how do you harvest raspberries for the winter? I found for myself a simple and convenient way to harvest raspberries with sugar for the winter without cooking. Raspberry is a delicate, juicy berry with a delicate aroma and delicious taste, and raspberries are also a storehouse of phytonutrients: vitamins, minerals and useful organic acids. To preserve the healing and flavoring properties of this wonderful berry, I cook fresh raspberry jam, sometimes it is also called "raw". When cooking (heating) berries, phytonutrients are practically not preserved.

Benefits of raw raspberry jam:

Raspberries are excellent antioxidants, have anti-inflammatory, antipyretic and antibacterial properties, so fresh raspberries are an excellent home remedy for colds.

Raspberries with sugar for the winter without cooking - a recipe for raw raspberry jam

What we need to make raw raspberry jam:

Naturally, the raspberry itself and granulated sugar, usually I take 1.2 kg of sugar for 1 kg of berries. However, you should always evaluate the berry itself first, if your raspberries are very loose, watery and not sweet (for example, it was a rainy summer), then the amount of sand should be increased to 1.7 kg per 1 kg of berries, then your raspberry jam will not ferment.

Select only fresh berries for jam. Rinse the berries well. Transfer the finished jam to sterilized jars. Store such raw jam in a cool place (refrigerator or cellar), in winter you can put jars of jam on the balcony, a large amount of sugar will prevent the jam from freezing.

How to prepare raspberries with sugar for the winter without cooking

1. The berries should be washed carefully. How do you wash raspberries, or do you prefer not to wash this tender berry? I still tend to think that raspberries should be washed, especially those that were bought at the market. With water, dust, dust, and insects leave the berries. It is not recommended to wash raspberries under running water, because of this the berry is easily destroyed. To rinse the raspberries, you need to place them in a colander, and lower the colander with the berries into a container of water. The procedure can be repeated several times, changing the water (depending on the degree of contamination of the berries). Then the berry must be left in a colander for a while so that the water is glass.
2. Now the raspberries should be rubbed. For these purposes, you can use a mortar or saucepan. I usually grind raspberries with a mashed potatoes in a saucepan, I like it when whole berries come across in the jam. For large batches of raspberries, you can use a meat grinder or blender.
3. Sprinkle the grated berries with sugar. Stir and leave for 3.5 -4 hours at room temperature to dissolve the sugar. Keeping longer is not recommended, as the jam may begin to deteriorate. Again, mix the berries, see that all the sugar is dissolved. Now we lay out the finished jam in sterilized jars and close the lids.

Here is such a simple recipe for harvesting raspberries with sugar for the winter without cooking. Everything is very simple and quick to prepare. In this way, you can cook not only raw raspberry jam, but also make a blank from other fruits and berries, for example.