19.10.2019

Seedless raspberry jam - a step-by-step photo recipe for making it for the winter at home. Raspberry jam - seedless winter recipe

Greetings, friends! 🙋🏻

Raspberry preparations should definitely be on every housewife’s shelves, be it berries in their own juice, compote or jam, which we’ll talk about today. After all, raspberries are the most necessary berry during colds.

For some reason, raspberry jam is significantly inferior in popularity to strawberry or currant jams. Very much in vain, it seems to me! Raspberry jam It is created quickly and easily, and how useful it will be in winter! Use it as a layer for pastries and cakes, serve with pancakes and pancakes, or simply as an independent dessert with a cup of tea. And, of course, don’t forget that homemade jam can be used in smoothies as a sweetener. In addition, it can be used as a topping for morning porridge. Delicious, and add some vitamins 😉

In this recipe, for thickness, I use a gelling agent for jam with the addition of citric acid, which guarantees the preservation of preservation during long-term storage. You can use any thickener to your taste and discretion, for example gelatin, pectin or agar-agar. Just be sure to check on the packaging how much thickener you need for 500 g of raspberries.

Raspberry jam video recipe

Raspberry jam (recipe with gelling agent)

Dish: Jam, Winter preparations

Kitchen: Vegan, Vegetarian

Ingredients

500 g raspberries
300 g granulated sugar
25 gelling agent (if you use agar-agar or pectin, check the amount on the package)
1 tsp. lemon juice (optional)
80 ml. purified water

Preparation

Carefully sort the raspberries and remove any spoiled fruits. Even mashed berries will work for this recipe, as they will be further ground in a blender. Place the raspberries in a colander and rinse under running water. Let it drain for a few minutes until all the liquid is gone.

Using a blender, puree the berries until you obtain a smooth puree. Since raspberries are a fairly soft fruit, a regular immersion blender can easily handle this.

If you want to get delicate raspberry jam without hard seeds, then rub the berry puree through a fine sieve. If bones are not a problem for you, then simply skip this step, as I did.

Place the raspberry puree into a large saucepan or enamel container and place on the fire.

In a separate bowl, mix sugar and gelling agent. Add sugar mixture to raspberries. To prevent the jam from turning into too thick a jelly, pour in the required amount of water.

Raspberries contain a natural antipyretic, a lot of vitamins and other useful ingredients. It helps relieve cold symptoms and speeds up recovery. Thrifty housewives strive to prepare it for the winter in different types. Raspberry jam is not only healthy, but also a delicious dessert. Even an inexperienced cook can prepare it, but for this he will need knowledge of several points.

Cooking features

There are many recipes for raspberry jam. Dessert can be prepared using different technologies. However, there are rules that apply regardless of which recipe for making raspberry jam was chosen.

Raspberries spoil very quickly, become limp, and lose juice. You need to make jam from it as soon as possible after harvesting.
Raspberries are often attacked by bugs, which can spoil the taste of the berry. They shouldn't get into the jam. To rid the berry of insects, it is soaked in lightly salted water. After 15-20 minutes, the insects will float to the surface. All you have to do is drain the water and rinse the raspberries well in a bowl with clean water or under the shower.
To prevent the jam from being watery and not having to cook for too long, the berries are dried before use by scattering them on a towel or placing them in a sieve.
Raspberries have many seeds, which make the jam from it not as tender as we would like. Many housewives prefer to make a little less jam, but of higher quality. To do this, they pour the raspberries with water, boil them a little and grind them through a sieve or squeeze them through several layers of gauze. Only the juice obtained as a result of this manipulation is used to make jam.
If you make seedless raspberry jam, do not rush to throw away the pulp. It can be poured with boiled water and sugar, left for 20 minutes, strained and drunk like berry juice.
Raspberries have very few gelling components. You can make jam from it only if you add a large amount of sugar and boil the syrup for a long time. Adding pectin, gelatin and similar products allows you to reduce the cooking time of raspberry jam and get a little more finished delicacy as a result.
When using gelling ingredients, pay attention to the instructions on the package. Sometimes the method of their use and proportions depend on the form of release and composition. If the instructions on the package conflict with the recommendations in the recipe, the manufacturer's instructions should take precedence.

Raspberry jam will not be stored for long if the jars for it are not first sterilized. Lids also require sterilization.

How to store raspberry jam depends on the recipe it was prepared according to. More often sweet preparation stored in a cool place.

Classic raspberry jam recipe

Composition (for 1.25-1.5 l):

raspberries – 1 kg;
sugar – 1 kg.

Cooking method:

Wash, dry the raspberries, place them in an enamel container.
Fill the berries with sugar in the amount of 0.5 kg.
Cover and leave for 4-5 hours.
Place on medium heat. Bring to a boil, cook for 10 minutes, skimming off any foam that appears on the surface.
Place in a colander and let the syrup drain back into the bowl.
Add the remaining sugar to the syrup.
Boil the syrup, stirring, for 60 minutes.
Return the berry or the juice squeezed from it to the syrup.
Cook for another 5-10 minutes.
Sterilize jars and suitable metal lids.
Place the hot jam into the jars and seal them with a key.

The more you boil the jam, the less jam you will get, but the thicker it will be. Whether to grind the berries removed from the syrup before returning them to the jam depends on your preferences. With whole berries, the jam does not have a delicate consistency due to the seeds found in it, but it turns out to be more aromatic and looks appetizing. The dessert can be stored at room temperature.

Raspberry jam with gelatin

Composition (per 2 l):

raspberries – 1 kg;
sugar – 1.2 kg;
water – 0.3 l;
gelatin – 10 g.

Cooking method:

Sort the raspberries, wash and dry. Remove the sepals.
Place the berries in a bowl and cover them with sugar. Cover with gauze to protect against insects and leave for an hour.
Pour 100 ml gelatin clean water, leave to swell.
Add the remaining water to the raspberries. Place the container with berries on the stove. Cook for half an hour over low heat. When foam appears on the surface, remove it and put it in a vase - you can enjoy it when the jam is cooked.
Pour the liquid with the swollen gelatin into the raspberries, stir. Wait 2 minutes and remove the bowl of jam from the heat.
Place the jam in prepared jars and seal them tightly. After cooling, store in an unheated pantry or other cool room.

This version of raspberry jam is one of the most economical. The jam prepared according to this recipe has a delicate jelly-like consistency.

Raspberry jam without seeds

Composition (per 1.5 l):

raspberries – 1.2 kg;
sugar – 1.5 kg;
water – 0.5 l.

Cooking method:

After sorting and washing the raspberries, dry them.
Pour the berries into a bowl and fill with water.
Place on low heat and cook for 15 minutes after the water boils.
Remove the basin from the stove and allow its contents to cool slightly.
Strain the raspberry broth.
Squeeze the berries through several layers of gauze. Mix the squeezed juice with raspberry broth, add sugar and stir.
Cook the jam over low heat, skimming as needed, until the jam reaches the desired consistency. The dessert is ready if a drop of it does not spread on the saucer, but when cooling it becomes completely thick.
Distribute the jam into sterilized jars and seal them tightly.

After the jam has cooled, it can be stored in the cellar or basement. Store it in a cool place, at a temperature no higher than 20 degrees. Seedless raspberry jam is a delicious dessert that is very pleasant to eat. He looks seductive too.

Perhaps one of the most favorite berry preparations for the winter is raspberry jam. This amazing tasting dessert is very aromatic and healthy. It can be prepared in several ways, each of which has certain advantages. There are several recipes for raspberry jam: with and without seeds. You can add other berries to the raspberries. This sweetness will be a useful and incredibly tasty addition to tea, toast, and sandwiches. The preparation can also be used as a filling for baked goods.

Recipe for raspberry jam for the winter

Fragrant and thick raspberry jam has a rich taste. Plus, this dessert is very healthy. This sweet berry helps cope with colds and often prevents them. The whole point is that it is enriched with special substances that allow you to destroy microbes, eliminate malaise, pain, body aches and bad mood.

Ingredients

To make healthy and thick enough raspberry jam for the winter, you will need to use:

raspberries – 1 kg;
sugar – 1 kg;
water – 500 ml.

Step-by-step recipe with photos

Based on the step-by-step recipe for raspberry jam with photos, preparing a fragrant and sweet dessert will not be difficult. The main thing is to base your work on the proposed recommendations and adhere to the ratio of ingredients as indicated above.

First you need to prepare the sugar and raspberries by first washing them under running water and drying them a little.

Now you need to take a thick-walled pan and put all the berries there. Sugar is added to it and water is poured.

The workpiece must be put on fire and brought to a boil. Boil the future jam for the winter for about 20 minutes. The berries in the juice should become soft.

You will need to remove the foam from the mass, and the raspberries should cool thoroughly. If necessary, you can remove the seeds from the resulting workpiece for future jam. To do this, it is recommended to use gauze folded in several layers. You don’t need to transfer anything into a makeshift sieve a large number of berries and rub them thoroughly with a wooden spoon.

The resulting mass for the future raspberry jam will need to be squeezed out. The composition is again placed on low heat. The future raspberry jam needs to be boiled for another 60 minutes.

All that remains is to pour the finished jam into pre-prepared jars. They should not only be washed. The jars still need to be sterilized. The finished raspberry jam should be cooled naturally and stored in a dark and cool place.

Seedless Raspberry Jam Recipe

Delicious and healthy raspberry jam can be made without seeds. This dessert looks amazing in jars and looks beautiful in a rosette on the table. But the special attractiveness of this recipe is that the finished jam does not contain small seeds. The recipe contains advice according to which it will not be difficult to get rid of this deficiency. When will jars of this be opened in winter? amazing jam, then you can enjoy dessert without any problems.

Ingredients

To make raspberry jam, you need to prepare an extremely simple list of ingredients:

sugar – 1.2 kg;
raspberries – 1 kg.

From the specified amount of ingredients you will get 20 servings of healthy jam.

On a note! There is no water in this jam recipe.

Step-by-step recipe with photos

A simple recipe for seedless raspberry jam is not difficult to prepare.

First, you should take care of the berries. She gets over and gets washed. The water should drain from the berries. It should be transferred to a convenient pan. The berries will need to be covered with sugar. Now you only need to use half the portion indicated in the recipe. The product should give juice. To do this, leave the jam blank on the table, without covering it with a lid, for 1-2 hours. In order for the berry to give more juice, it needs to be shaken periodically.

When the preparation for raspberry jam releases a lot of juice only based on sugar and without water, you will need to pass the berries through a colander. It needs to be fixed above a high pan. The raspberries will need to be crushed with a potato masher, which is usually used for making mashed potatoes. Thanks to this solution, the raspberry jam will be smooth and very tasty.

All juice must be filtered, after which the remaining portion of sugar is poured into it. The mixture is put on fire and boiled until it thickens completely. The foam must be removed in a timely manner, and the raspberry jam itself should be systematically thoroughly mixed. This will allow it to completely lag behind the walls of the pan. Raspberry jam is cooked for about 60 minutes.

Note! Checking the readiness of the product is extremely simple. You need to drop raspberry jam (just 1 drop) onto a plate. If a drop of the brew has not spread, then cooking must be completed.

Now you can pour the raspberry jam into sterilized jars. Then the preparation must be covered with lids for the winter. They, like jars, must first be sterilized. Typically, it only takes a few minutes to prepare the lids and jars. As you can see, the recipe for seedless raspberry jam is quite simple to make. Even novice cooks can cope with cooking it.

Recipe for raspberry jam with gelatin

The original thick and dense raspberry jam with gelatin is not as difficult to prepare as it might seem at first glance. The consistency of the resulting raspberry jam for the winter resembles confiture. A sweet prepared according to this recipe will not only be an excellent stand-alone dessert. It can be used as a filling for croissants, bagels or pies.

Ingredients

What ingredients are needed to cook this dense and delicious jam from raspberries for the winter? The recipe is based on the use of the following components:

berries – 1 kg;
sugar – 1.4 kg;
gelatin – 2 tbsp. l.

Step-by-step recipe with photos

Based on the step-by-step recipe for raspberry jam with photos, preparing an original dessert is as easy as pie. The culinary experiment will certainly succeed if you prepare the ingredients correctly: the amount of berries and sugar should be carefully measured using a kitchen scale. Plus, it is recommended to prepare the jars in advance.

To make delicious raspberry jam with a deep aroma, you don’t have to do anything particularly complicated. Plus, it’s worth considering that the berry itself belongs to the category of gelling fruits. This is why many housewives refuse to use additional ingredients. However, the inclusion of gelatin in the jam will avoid possible misunderstandings. You should start making jam by preparing the berries. It should be sorted and washed. Then the product is placed in a colander to drain off all excess moisture.

The berries need to be poured into a pan with thick walls and a bottom. She sprinkles it with sugar. Why is this being done? The whole point is that sugar allows you to obtain the juice necessary for further cooking of the dessert.

To get a sufficient amount of juice based on berries and sugar, you will need to leave the preparation for future jam for about 180 minutes.

Next, you should use a blender to obtain a thick and homogeneous raspberry jam, the sugar has completely dissolved, and the juice has formed in the required volume. If necessary, you can use a sieve and strain the composition. In this case, raspberry jam prepared according to the proposed recipe will, among other things, be freed from seeds.

The container with the mixture of sugar, berries and the resulting juice should be placed on the stove. The composition should boil. As a rule, this takes 20-25 minutes. Exact time It is difficult to designate, since much depends on the volume of the product and the specified fire mode.

When the puree boils, the heat will need to be reduced. The foam that always forms on the surface of berries prepared for the winter should be removed. To do this, you should use a wooden spoon. Why is such a step necessary? If the foam remains, the raspberry jam may spoil. For the same purpose, jars must be sterilized. Raspberry jam should be cooked over low heat. Total time Cooking takes 20-25 minutes, after which the container is removed from the stove. The workpiece should be allowed to cool slightly.

Now you need to dilute the gelatin. In order for it to swell thoroughly, you should wait 10-15 minutes. Then the composition is introduced into the raspberry mass.

Next you need to prepare the jars and lids. They are sterilized. Raspberry jam is poured into prepared jars. The jars must be sealed and stored in a dark place. It is worth considering some features of this recipe: the composition does not thicken instantly, so you should not worry if it does not immediately seem particularly dense.

Recipe for raspberry jam in a slow cooker

Delicious and delicious raspberry jam is prepared in another way, in a slow cooker. The option is quite simple, since it also involves extracting juice from berries. However, the attractiveness of this method lies elsewhere. It only takes a few minutes to prepare the composition.

Ingredients

raspberries – 1.5 kg;
sugar – 1 kg.

Step-by-step recipe with photos

Raspberries need to be sorted and cleaned of leaves, small debris and insects.

The product is transferred to the bowl of the household appliance. Top it with sugar. This will allow you to get the required amount of juice.

When the required volume of juice has been obtained, close the container with a lid. The multicooker is set to “Stewing” mode. You should set the timer to no more than 15 minutes. Raspberry jam cooks very quickly.

Ready raspberry jam for the winter is poured into sterilized jars and sealed.

Video recipes for raspberry jam

Now you can make one of the most valuable winter jams - from raspberries. And in order not to make mistakes during the preparation process, refer to the video recipes for raspberry jam, which reflect all the nuances of the process.

Just look at what a handsome guy I come to you with today! Raspberry jam - please love and favor. Unrealistically aromatic, rich, thick and very tasty raspberry jam can simply be eaten with a spoon, spread on a slice of white bread, used as a filling for baked goods or in homemade desserts.

It must be said that the peculiarity of this raspberry jam recipe is that we will prepare it not with simple, but with gelling sugar. Due to this, the temperature treatment time is reduced significantly - only 7 minutes. As a result, the berry puree is not digested, and the original color and taste of raspberries are preserved. From the specified amount of products, exactly 3 jars are obtained, each with a capacity of 500 milliliters.

Ingredients:

Cooking the dish step by step with photos:

The raspberry jam recipe only requires 2 ingredients: fresh raspberries and gelling sugar. I use gelling sugar in a concentration of 1:1, that is, 1 kilogram of sugar is used for 1 kilogram of raspberries. There are also other types - 2:1 and 3:1 - with them the raspberry jam will turn out less sweet.

Since I pick and sort raspberries myself, I never wash them. If you are not sure about the berries, sort them and pour cold salt solution for about 5 minutes so that debris and insects float to the surface, then rinse the berries in cold running water and dry. Place the raspberries in a suitable pan.

Then put on the fire and bring the berries to a boil. Gradually add gelling sugar, constantly stirring the berries with a spoon.

Cook everything together over medium heat for 5 minutes. And that’s basically all - this raspberry jam is prepared very quickly, while the berries undergo minor heat treatment.

Pour the prepared raspberry jam into pre-sterilized jars. Each housewife has her own favorite method, and I do it in microwave oven- I wash the jars in a soda solution, rinse and pour about 100 ml into each cold water. I steam them in the microwave at the highest power for 5 minutes each.

Raspberry jam useful in winter not only for treating colds, but also as a dessert for tea, and also as a filling for homemade. Many people don't know what the difference is between raspberry jam and jam. Raspberry jam, unlike preserves, has a thicker and gelatinous consistency. You can make jam with or without seeds. Most of us make jam from fresh raspberries, but at the same time, few people know that frozen berries from last year’s season can be used to make it.

Why bother cooking it at home when you can buy it in any supermarket. Industrial jams on store shelves beckon with a beautiful jar and label, but don’t rush to buy them. In the production of such jams, a large number of dyes, stabilizers, emulsifiers, flavorings and other “chemicals” are used, and often their concentrate is used instead of fresh raspberries.

At the same time, the benefits of raspberry jam or homemade jam from fresh or even frozen strawberries are quite obvious. And if you decide to please your whole family with this delicious homemade dessert, then you are most likely already looking for... step-by-step recipes with photos, raspberry jam which will make cooking easy and simple.

To make raspberry jam, any raspberries will be useful. Don't be afraid to put unripe raspberries in it. Such berries contain a large amount of natural gelling substances, which make the jam thicker. You can also use industrial pectin, gelatin, and starch as a thickener.

Raspberry jam. Step-by-step recipes with photos

Raspberry jam - recipe

Ingredients:

- 1 kg.,
Sugar – 1 kg.

Sort the raspberries and add half the sugar. Leave the juice to simmer for 4-5 hours. After this, strain the raspberries through a colander into a bowl with wide edges in which you will cook the raspberries. Add the remaining sugar to the juice. Bring raspberry syrup to a boil. Stir it with a wooden spoon and collect the foam that appears.

Boil for about 10 minutes. After this, add the squeezed raspberries. Boil for another 20 minutes. Pour hot raspberry jam into sterile jars. Roll up the steamed lids. Turn the jam jars over and cover for 1 hour. After that, turn them back over. After a day you can see that delicious raspberry jam started to gel.

For filling pies, pies, buns and other homemade baked goods, it is best to prepare seedless raspberry jam.

Seedless raspberry jam - recipe

Ingredients:

Ripe raspberries – 1.5 kg.,
Water – 2 glasses,
Sugar – 1.5 kg.

Before, how to make raspberry jam, sort out the ripe raspberries and wash them carefully with water. Place them in an enamel pan, cover with water and place on low heat. Boil until the berries are completely softened. Cooking time is 15-20 minutes. Let the raspberry puree cool. Line a colander with gauze. Place boiled raspberries on it in small portions and squeeze the juice into a clean saucepan. Add sugar to the resulting raspberry juice.

Place the pan on the stove and bring to a boil. It is necessary to cook raspberry jam for about one hour, stirring it from time to time with a wooden spoon and skimming off the foam. To check if your jam is ready, scoop a little of it into a spoon and drop it onto a cold plate. Ideally, the drop should not spread.

If the jam turns out liquid, boil it for another 10 minutes. Pour the jam while it's hot. Jars and lids must be sterilized before use. If you use nylon lids, steam them. Turn the jam jars over and wrap them up.

Raspberry jam with ginger turns out incredibly tasty and spicy thanks to the addition of grated ginger and cinnamon sticks.

Raspberry jam with ginger - recipe

Ingredients:

Raspberries - 2 kg.,
Water – 500 ml.,
Ginger root – 1 pc.,
Cinnamon sticks – 2 pcs.
Sugar – 2 kg.

Rub the washed and sorted raspberries through a fine sieve. Try to do this carefully to squeeze out all the raspberry juice from the pulp. Pour the juice into a saucepan. Peel the ginger root and grate it on a fine grater. Add the grated ginger to the pan with the juice. Add sugar and add cinnamon sticks. Place on low heat. Boil the jam for 10 minutes. Remove the cinnamon sticks. Pour it into sterile jars.

Raspberry mint jam - recipe

Ingredients:

Raspberries – 1.5 kg.,
Water – 1 glass,
Sugar – 2 kg.,
Lemon juice- half a glass,
Mint sprigs – 2-3 pcs.

Everyone who tried it liked raspberry jam with mint. Light notes of menthol give it a special piquancy and sophistication. Pour washed raspberries with water and boil for 10 minutes. Add mint sprigs to it and simmer for another 10 minutes. After this, the mint must be removed and the raspberries cooled. Rub the cooled raspberry puree through a sieve, spreading it in small portions. Add sugar and lemon juice to the resulting raspberry juice.

Stir and place on low heat. You need to cook the jam for about 20 minutes, then pour it into sterile jars, roll it up with metal lids, turn it over and wrap it. It is best to take the finished raspberry jam into a cold room.

To make the raspberry thick, pectin is added to it. Pectin is a natural polysaccharide obtained industrially from dried vegetables and fruits. Here is an example of one such recipe, the jam for which is prepared using Zhelfix.

Thick raspberry jam with pectin - recipe

Ingredients:

Raspberries – 1 kg.,
Sugar – 1.5 kg.,
Zhelfix package

Wash the raspberries and tear off the stems, if any. Pass it through a juicer. Add sugar. Stir until it is completely dissolved. Next, place the raspberries and sugar on the stove and bring to a boil. After this, add a bag of Zhelfix. Boil for another 5 minutes, pour into jars and seal with metal lids. Turn the jars over and cover them with a blanket.

Starch can also be used as a thickener for jam.

Raspberry jam with starch - recipe

Ingredients:

Raspberries – 2 kg.,
Sugar – 1.5 kg.,
Starch – 2 tablespoons

Sort the raspberries and wash them. Place in a saucepan or deep basin. Mash it with makogon. Add sugar and stir with a spoon until it is completely dissolved. Dilute the starch with a little water and add it to the raspberry puree. Stirring constantly, cook the jam for about 20 minutes. Skim off the foam and pour into jars that have previously been sterilized.

Raspberry-apple jam - recipe

Ingredients:

Raspberries – 1 kg.,
Sugar – 2 kg.,
Apples – 500 gr.

Wash the raspberries and apples. Cover the raspberries with sugar. Give her time to let the juice flow. Peel the apples, remove the core and cut into small pieces. Using a blender, puree the apples. As soon as the juice appears, place the pan over low heat.

Skim off the foam and boil for 15-20 minutes. Add applesauce. After this, boil the jam for another half hour, stirring constantly so that it does not burn. Sterilize the jars over steam or in the oven, as you prefer, and pour raspberry and apple jam into them.

Raspberry jam with lemon - recipe

Ingredients:

Raspberries – 2 kg.,
Sugar – 2 kg.,
Lemon – 1 pc.

Place the sorted raspberries into the bowl in which you will make the jam. Wash the lemon, remove the zest and squeeze out the juice. Add juice and zest to raspberries. Add sugar and stir. When the sugar has dissolved, the pan can be placed on the stove. Cook the jam for at least 20 minutes.

Let's see how to cook raspberry jam in a slow cooker.

Raspberry jam in a slow cooker - recipe

Ingredients:

Raspberries – 1 kg,
Granulated sugar – 1 kg.

Carefully sort the raspberries, removing all spoiled berries, leaves, petioles and branches. Rinse it with water. Add sugar and stir. After the sugar has melted, place it in the multicooker bowl. Select the “Stew” mode and set the timer for 60 minutes. During the cooking process, to prevent the jam from burning, you need to stir it 2-3 times.

The finished product, although with seeds, is thick and very tasty. If you want to prepare it for the winter, then pour the jam into sterile jars and roll up the same sterile (steamed) lids. Jars of jam must be turned over and covered with something warm.

Raspberry jam without cooking - recipe

Ingredients:

Raspberries – 1 kg.,
Sugar – 2 kg.,
Vodka or cognac – half a glass.

Raspberry jam prepared according to this recipe preserves maximum amount vitamins, since it is prepared without heat treatment. Sort the raspberries, wash them, and then puree them with macogon. Rub the raspberry puree through a sieve to remove the seeds.

Pour sugar into the resulting mass, add vodka and stir until the sugar dissolves. Pour boiling water over jars and lids. Pour jam up to the hangers of the jars and seal tightly with lids. Jars of jam are stored in a dry and cool place. Since the jam uses vodka or cognac, it can only be consumed by adults. For children, make without the alcohol-containing component, but to prevent it from molding, boil the jam for 5-10 minutes.

Now you know how to cook raspberry jam, recipes as you can see, they are very diverse, and every housewife has the opportunity to choose the one she likes.

Fruits and berries make up a significant part of our diet not only in summer, but also in early spring, rainy autumn and snowy winter. These are absolutely necessary products for humans; they are not only beautiful and tasty, but also healthy. In addition, they contain a large amount of organic acids, which is very necessary for nutrition.

Since used food products, generally contain little acid. I offer a recipe for making raspberry jam using the cold method. I'm sure many will agree with me that there are times when you don't want to do conservation at all. But what could be tastier than homemade jam in winter with a cup of hot tea. This recipe is the easiest to prepare and also the most healthy than the hot method. Since it will retain all the beneficial vitamins for your health.

When choosing raspberries, pay attention to their appearance. The berries should be dry, evenly colored, and not crushed. Unripe berries reveal themselves as brown and greenish areas. For jam, choose slightly unripe berries, as they contain the most pectin. Due to this substance, the jam gains thickness.

Raspberries are very delicate, so they spoil quickly. Therefore, when you store raspberries, place the berries on a flat object, cover the top with gauze and send them to a cool place. In this state, raspberries can be stored for no more than two to three days.

Healthiest jam? Of course it is raspberry jam: it, firstly, increases immunity and appetite, improves digestion and mood, has an antiviral as well as bactericidal effect, is very useful during mental disorders and depression, improves complexion. Not recommended for people with low blood pressure, get carried away with raspberries.

The jam preparation time will be 50 minutes. Number of servings: 10 pieces.

Ingredients for raspberry jam: