Five-minute raspberry jam for the winter. Delicious raspberry jam for the winter: simple recipes for raspberry jam Delicious yellow raspberry jam

A cup of fragrant tea and a fresh bun spread with raspberry jelly - both children and adults will enjoy eating this breakfast. The dessert has an amazing taste and aroma, and thanks to gentle preparation technology, it retains a lot of beneficial properties for which we so value garden berries. There are dozens of recipes - from mashed raspberries and simply crushed ones, with a gelatinous consistency and thicker, similar to jam, paired with other berries, for example, red currants.

Raspberries are a source of vitamins and an excellent preventative against winter colds.

Preparation of ingredients and rules for making jelly

The main component of raspberry jelly is, of course, the berry itself. In order for the finished product to be thick, transparent, aromatic, and retain a bright, rich color, the quality of the raw materials and the rules of its heat treatment are important. A few words about this.

What should raspberries be like?

Ripe, but not overripe, with a small amount of unripe fruit. They contain more pectin, and therefore their gelling properties are higher.

Without stalks, pests, rot. It is better to keep an eye on this during picking, so as not to “disturb” the fragile berries once again.

If you don’t know the origin of the raspberries (you buy them at the market), before cooking it is better to rinse them under running water, place them in a colander, and let them drain.

Advice! No matter how large and attractive garden raspberries are, their aroma cannot be compared with their unsightly-looking forest relative. If possible, make a few jars of wild raspberry jelly to try - your family will appreciate the recipe for an unusual delicacy.

Pay attention to the rules for heat treatment of berries. Knowing them, you will not overcook the jelly, fix the desired density, raspberry taste and aroma, and extend the shelf life of the preparations.

The duration of cooking juice with sugar should not exceed 30 minutes. Next comes the destruction of useful substances, the mass darkens, and the taste of the product deteriorates.

In order not to increase the cooking time, but to obtain a thick, gelatinous consistency, gelling agents (gelatin, pectin) are added.

Pectin is also used if the amount of sugar is reduced (it acts as a thickener).

The less the jelly is cooked, the more useful components remain in the preparation. In this case, the finished product must be pasteurized (temperature – 85–90 ⁰ C, time for liter dishes – 10 minutes).

If pectin is not used, most recipes recommend adding citric acid to raspberry jelly. It will highlight the sweet taste of the berries and prevent the preparation from becoming sugary during storage.

Several proven recipes

Many housewives switch to making jellies and jams because it is easier compared to jams; children prefer them. Europeans generally cannot imagine breakfast without toast with a sweet treat.

Raspberry juice jelly with pulp

Traditional raspberry jelly is prepared according to a classic recipe. For 1 kg of berries take the same amount of sugar, 100–120 g of water, 2–3 g of citric acid. The step-by-step cooking process is as follows.

The prepared raspberries are kneaded or crushed using a blender, water and sugar are added, and brought to a boil.

Stirring and constantly skimming off the foam, cook over low heat for half an hour.

Cool the finished mass slightly and grind through a fine sieve to separate the seeds and obtain a homogeneous structure.

The pureed juice, boiled with sugar, is put back on the fire, citric acid dissolved in a tablespoon of water is added, and boiled for 2-3 minutes.

Hot jelly is poured into sterile containers, sealed hermetically and cooled without turning the jars over.

Advice! The jelly is considered ready if the formation of foam noticeably decreases, it does not spread along the edges of the pan, and a drop of syrup after cooling does not spread on the glass or plate.

Raspberry jam

You can cook raspberry jelly without separating the seeds - this recipe for the winter will appeal to those who are short on time and not so scrupulous in terms of following the classic recipe. Raspberry seeds are smaller than strawberries, they do not affect the consistency too much and do not impair the taste. On the contrary, thanks to the “cake”, the confiture will turn out thicker, similar to jam. The cooking technology is the same as in the recipe described above, only without rubbing through a sieve.

Recipe with gelatin or pectin

Many people prefer to make raspberry jelly with gelatin. In this case, the gelatinous consistency is achieved using a thickener, in addition to gelatin, it can be pectin, agar-agar, jamfix. The cooking process is significantly shortened (up to 10–15 minutes), vitamins and biologically active compounds are better preserved, and less sugar can be added.

If gelatin is used (40–50 g per 1 kg of raspberries), it is pre-soaked in 100–150 g of cold boiled water, then heated until completely dissolved, and filtered. Pectin-based thickeners are used according to instructions.

Mash the raspberries, add half a glass of water, boil for 2-3 minutes, then rub through a sieve. Add sugar and thickener to the mixture and cook over low heat for 10–15 minutes. When hot, they are packaged in jars and sealed.

Proportions: 1 kg of berries, 0.7–1 kg of sugar, 100–150 g of water, 40–50 g of gelatin (pectin).

With red currant juice

Instead of gelatin and water, you can use red currant juice. For 1 kg of berries you will need 250–300 g of juice. It will add the necessary acid and act as a thickener.

Crushed raspberries with sugar and red currant juice are evaporated for 30 minutes, then wiped. Then bring to a boil and pour into sterilized jars.

Seedless raspberry jelly:

Yellow raspberries are a valuable dietary product..

Yellow raspberry harvest

Represented by early, medium and late ripening varieties. This variety of raspberry withstands winter better, and the berries contain much less anthocyanin, so they can be included in the diet of people prone to food allergies. Yellow raspberries are characterized by a harmonious combination of aroma, sweetness and acidity - many believe that they are tastier and sweeter than red berries. The most popular varieties of yellow raspberries are:

Yellow giant
Yellow large-fruited
Morning dew
Yellow bells
Dessert

Raspberry fruits ripen unevenly, so the harvest season is extended in time (from the end of June to the end of August). Ripe berries are carefully removed from the branches and placed in shallow boxes lined with clean paper.

If it is not possible to immediately process the delicate berries, they can be stored in the refrigerator for some time. The harvest is sorted, overripe, suppressed or moldy fruits are removed, placed in a flat, wide bowl, covered with a napkin and placed in the refrigerator. It should be remembered that raspberries quickly absorbs foreign odors, so there should be no strong-smelling foods in the refrigerator. The maximum shelf life of fresh berries is 5 days. Wash them immediately before eating.

Processing yellow raspberries

Varieties with dense pulp are more suitable for harvesting. Before processing, the berries are carefully sorted, removing crumpled and unripe fruits and removing the stalks. The berries are placed in a colander and immersed in water several times and washed, removing dirt. If the berries are affected by the raspberry beetle, before washing they are immersed in a salt solution (2-3%) for a couple of minutes. Beetle larvae that have surfaced are removed with a slotted spoon, and the berries are washed several times to remove salt in the above manner.

Frozen yellow raspberries

Ripe yellow raspberries are placed on trays, frozen, and then put into bags, sealed tightly (raspberries absorb odors) and placed in the freezer.

Yellow raspberry compote

Prepared yellow raspberries are placed in sterilized jars, shaking to shrink. Then pour hot sugar syrup over the berries (1.2 kg of sugar per liter of water, temperature not lower than 90 degrees). The compote is sterilized at 100 degrees for 10 minutes (can capacity – 0.5 l). The jars are sealed, turned over and left to cool, covered with a blanket.

Yellow raspberry juice

Yellow raspberries – 1 kg
Water - 1 tbsp.

The prepared berries are kneaded with a wooden pestle and placed in an enamel pan with heated (not boiling) water. The fruits are heated for 15 minutes with regular stirring, without bringing to a boil, then removed from the heat, covered with a lid and left for another 15 minutes. The released juice is drained, filtered, poured into an enamel pan, brought to a boil and immediately poured into prepared jars or bottles, rolled up, turned over and wrapped.

Yellow Raspberry Syrup

The juice prepared according to the above recipe is mixed with sugar (1:2), boiled, poured into sterilized jars and sealed.

Yellow raspberry jelly

Yellow raspberries – 1 kg
Sugar – 1 kg

Raspberry fruits are ground with sugar using a wooden pestle, left in the bowl until the juice is separated (it will take 3-4 hours, the bowl should be covered with a napkin). The jelly is placed in sterilized jars, covered with plastic lids and stored in the refrigerator.

Raspberry liqueur

Yellow raspberries – 0.5 kg
Sugar – 0.5 kg
Water – 1 tbsp.
Vodka – 1 l

Raspberries are poured into the bottom of a glass bottle, filled with vodka, and the neck is plugged with cotton wool. The raspberries are infused for three weeks, shaking occasionally (the room should be dark and cool). A syrup is prepared from sugar and water, allowed to cool and poured into a bottle. The liqueur is shaken, filtered, bottled and capped.

You will provide yourself with healthy and very tasty fruits, suitable for preparing aromatic winter preparations. Bon appetit!

So, you have harvested a large harvest of raspberries. How to store it for the winter? The ideal way is to make jam or jelly from fresh berries. This preparation can be made in literally half an hour.

How to make raspberry jelly for the winter?

If you have a juicer, your job will be much easier. If it is not there, you will have to grind the raspberries through a sieve by hand and squeeze out the juice.

Either way, once you have it, you should measure the amount and then add exactly the same amount of sugar.

The simplest recipe for raspberry jelly for the winter looks like this. Take fresh berry juice and sugar in a 1:1 ratio. Mix the two ingredients and boil the mixture. Cook over low heat for 10 minutes. After this, the product must be poured into jars and cooled. A more detailed recipe is listed below.

What is important to know

Use only freshly squeezed raspberry juice to make raspberries for the winter without pectin. If you take frozen, it will not thicken, and you will get Fresh berries contain pectin, so additional thickeners are not needed.

You need the following ingredients:

5 glasses of freshly squeezed raspberry juice.
5 cups (or 1 kg) sugar.

How to do it?

In a dry saucepan, combine raspberry juice and sugar. Heat it over medium heat, stirring frequently until the sugar has melted.

Increase the heat to high and bring the mixture to a high boil. This means that the liquid continues to boil even when you stir it. Boil for 10-15 minutes, or until the mixture reaches 101°C, stirring frequently and skimming off any foam on top.

Pour raspberry jelly into clean jars for the winter, cover with a lid and cool to room temperature. It is advisable to store in the refrigerator.

Preparing the dishes

You should sterilize the jars by washing them in soapy water and then placing them in boiling water in a large saucepan. Be sure to place a metal trivet on the bottom before placing the jars, or you can also use a folded cloth towel. Otherwise, the glass will burst upon touching the hot bottom of the pan.

Place lids and rings in boiling water and turn off heat. Do not boil them, as this reduces the quality of the sealing rubber.

Raspberry jelly for the winter: step-by-step instructions for canning

Pour the jam into sterile jars, leaving a free edge of about 1 cm at the top. Run a knife along the inside edges of the jar to remove any air bubbles. Be careful not to touch the bottom of the jar when using metal utensils.

Clean the edges of the jar with a wet cloth or paper towel. Place the lids and tighten the ring around them, but not too tight.

Place jars in boiling water in a large saucepan with a rack in the bottom. Make sure the jars are sealed with at least 10cm of water. Boil for 10 minutes, then turn off the heat and leave them in the pan for five minutes before transferring them to a cooling rack.

Once the jars have cooled, you should turn them upside down to make sure they are sealed. If done correctly, they can be stored in the pantry for up to 1 year.

Second option

The above recipe for raspberry jelly for the winter is far from the only one. You can make jam another way by adding lemon juice. What you need:

1.5 kg raspberries.
1.5 glasses of water.
Sugar.
2 tablespoons fresh lemon juice.
Coarse salt.

How to do it?

Combine berries and water in a saucepan. Bring to a boil, reduce heat and simmer, stirring vigorously from time to time with a wooden spatula, until the raspberries are very soft. This will take 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl. Let the juice drain without pressing on the berries for 4 hours. Strain the resulting juice through a sieve lined with damp gauze. You should have 3 to 4 cups.

In a large dry saucepan, bring the juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and salt (1/4 teaspoon). Return to a boil and cook, stirring frequently, 8 to 12 minutes. To check if the jelly is ready, dip a large metal spoon into it, lift it horizontally over the pan and let the mixture drip back into the mixture. The product is ready when the mixture thickens slightly and drops slowly flow down the spoon. Be sure to skim off all the foam on top.

You can store the resulting jelly in the refrigerator in any container for up to 1 month or in a sterilized jar for up to 1 year.

Wild raspberry option

You can also make raspberry jelly for the winter by taking it. It has a specific taste and aroma that distinguishes it from garden crops. But keep in mind that its color is darker, and it will not make a beautiful crystal-red jelly. What you need:

3 glasses of ready-made berry juice (about one and a half kg of fresh berries).
1/4 cup lemon juice.
100 grams of liquid fruit pectin.
5 glasses of sugar.

How to cook it?

This is a five-minute raspberry jelly for the winter. To begin, mash the wild raspberries with a wooden spatula, dividing them into small batches. Place the resulting puree into a moistened bag made from several layers of moistened gauze. Let the juice drain without interfering with the process for at least 2 hours (preferably overnight). Try to avoid squeezing the bag, as otherwise the juice will not be of very high quality.

Pour the resulting juice into a saucepan, mix with sugar and boil. Make sure that the sugar has completely dissolved, and only then pour in the pectin and lemon juice. Cook over medium heat for five minutes, then pour into sterilized jars.

Spicy option

As strange as it may sound, pepper really brings the sweet taste and aroma of raspberries to life. To prepare such an unusual delicacy, you will need:

1 cup raspberry juice (you can prepare it using any method described above).
1/2 sweet bell pepper, chopped.
1/4 jalapeno pepper, finely chopped.
3 cups white sugar.
3/4 cup apple cider vinegar.
60 grams of liquid pectin.

How to cook it?

First of all, you should sterilize the jars and lids by immersing them in boiling water for at least 5 minutes. Keep them hot until ready to use.

In a saucepan, combine raspberries, bell peppers and jalapenos with sugar and vinegar. Bring the mixture to a boil over medium heat, and then simmer on high for 1 minute. Remove the pan from the heat and let stand for 5 minutes.

Add liquid pectin to the mixture and run it through any filter to remove pepper pieces. Place raspberry jelly in sterilized jars for the winter, close the lids and check for leaks. Store in a cool and dark place. After opening the jar, place the product in the refrigerator.

In any of the above recipes, you can use either red or yellow raspberries, or a mixture of both. This does not affect the taste of the product, but the appearance of the jelly when using yellow berries will not be so beautiful.

Good afternoon friends!

The next article from the “Sweet Life” series is thick raspberry jam for the winter. The best and simplest recipes for preparing this wonderful berry with a pleasant taste and delicate aroma.

The island of Ida is considered the legendary homeland of raspberries, and the red color is the color of the droplets of blood that, according to the ancient Greek myth, the beautiful nymph Ida dropped, scratching herself on the branches of bushes when she was collecting sweet berries for Zeus himself.

So let's get started.

How to make thick raspberry jam for the winter with whole berries

For this recipe, we take 1 kilogram of raspberries and 1 kilogram of sugar.

Sort the collected raspberries, remove leaves and stems. Since I always pick berries in my garden, I never wash them. Excess water makes it watery and the jam turns out runny. We don't use water at all in our recipe.

We take a wide bowl for cooking and put the berries in it in layers with sugar. First a layer of raspberries, the same layer of sugar. Next, again a raspberry layer, with sugar on top of it. This layer-by-layer pouring will allow you to evenly distribute the sugar among the berries without resorting to stirring.

Do not use enamel dishes for making jam to avoid burning.

Cover the basin with gauze and leave overnight so that the berries release their juice. In the morning we check - the berries have given enough juice and you can start cooking. Let's take a step-by-step look at how to properly cook a sweet and healthy delicacy.

There are two ways to prepare this recipe.

1 way- Boil the syrup to the desired thickness. Pour over the berries, bring everything to a boil, boil for 5-7 minutes and pour into jars.

Method 2- use reusable, short-term cooking. Now we will do this.

You can try both methods and choose the one you like best. In any case, you will get thick jam with whole berries, which will be well stored all winter.

Place the basin on the stove over medium heat. When the contents boil, the sugar will completely dissolve. Boil for 5 minutes, then remove from heat until completely cool. Mix carefully from the edges so as not to damage the berries. You can simply shake your pelvis with rotational movements.

Put the cooled jam back on the fire, bring to a boil and boil for 5 minutes, then leave until it cools completely. During cooking, a foam forms that needs to be removed. Why does it seem to me that raspberry foam is the most delicious of all foams? Don't you think so?

We repeat this cooking cycle 3 times - bring to a boil, boil and cool completely.

During the last cooking, boil until done. It takes on a beautiful dark burgundy color and the syrup becomes thick. And we managed to keep the berries intact.

We check readiness very simply. Pour a teaspoon of hot syrup onto a flat plate and swirl it around with a spoon. If the groove remains and hardens, then the sweet treat is ready. If you want to make it thicker, add pre-soaked gelatin to it.

Look how beautiful, fragrant, thick it is with whole berries!

Prepare jars and lids in advance. We sterilize in any way you like. Pour boiling water into the jars right up to the neck, close the lids tightly and turn over. Cover with a blanket to cool slowly.

As it cools, the raspberry treat thickens.

What a fragrant, tasty and thick raspberry we have for the winter!

Recipe for raspberry jam without cooking

Ingredients:

raspberries - 1 kg
sugar - 1 kg

Step-by-step preparation:

We take ripe and undamaged berries and sort them out. Remove leaves and stalks.

Add sugar. And here there are several nuances: berries with sugar can be pureed using a wooden mortar, or beat with a blender until smooth. I prefer to leave the berries whole. To do this, leave the covered raspberries for 6 hours.

During this time, the raspberries give juice, now you need to mix them carefully until the sugar is completely dissolved, and we try not to damage the berries.

We take prepared, clean, plastic containers and fill them. Cover with lids and store in the refrigerator or freezer. The most interesting thing is that even in the freezer the jam does not freeze much. The syrup becomes viscous and thick, ruby in color with a strong, pleasant raspberry aroma. And we will save it for the prevention or treatment of colds.

Option 2. Thick jam for the winter without boiling the berries

Raspberry jam - five minutes for the winter. Raspberry jam recipe 5 minutes

Many housewives like to cook raspberries using a five-minute recipe because it cooks quickly. Only in this case you need to manage to make it thick and tasty, and try to preserve the vitamins as much as possible.

Today we will cook for five minutes from grated raspberries with sugar. The ratio of sugar and berries is 1:1. We do not use water; this will make the syrup thick and viscous.

We carefully sort the raspberries; there is no need to wash them. If you notice worms in it, pour the berries with salted water for 10 minutes (1 tablespoon of salt per liter of water). When the living creatures float to the surface, drain the salt water from the berries and rinse them well. Place in a colander, allow the water to drain and dry.

Then we put it in the basin in which we will cook.

Mash the raspberries using a masher or blender.

Add sugar, mix gently to ensure even distribution and leave overnight in a cool place.

In the morning, mix well again and put on low heat.

Stir constantly until the sugar is completely dissolved.

After the sugar has completely dissolved, add heat, bring to a boil and simmer for 5-7 minutes.

Carefully collect all the foam that appears during boiling.

Sterilize jars and lids in advance. Pour the hot jam right up to the neck and close with tightly screwed lids. Turn it upside down, wrap it in a blanket and leave until it cools completely. Store in a dark and cool place.

Raspberry jam for the winter in a slow cooker

raspberries - 1 kg
granulated sugar - 1 kg
cooking time - 1 hour

Recipe for thick jam in its own juice

Raspberries prepared according to this recipe retain their natural taste, delicate raspberry aroma and unusually beautiful ruby color.

We wash the berries, dry them, add sugar.

Leave for several hours until the raspberry juice completely saturates the sugar.

Stir and place on the lowest heat. The main point is not to let it boil too much.

As soon as the jam boils, immediately remove from the stove. Leave until completely cool. Then, repeat this procedure two more times. With this we will achieve the thickness of the raspberry delicacy we need.

Pour hot into sterilized jars, roll up the lids. Store in a dark, cool place.

In this article I tried to collect simple recipes for thick raspberry jam. With a detailed description and photo, how to cook and how much, how to make it thick, how to save for the winter.

Yellow raspberries have a sweeter taste, although they contain more seeds. Because of this, jam is often made from yellow raspberries, but properly prepared jam is no less tasty. After all, the berries remain intact, and the seeds are practically invisible.

It is not recommended to wash raspberries. After all, this is one of the most delicate berries, and washing turns ripe raspberries into mush. For jam this does not matter, but if you want raspberry jam with whole berries, then try to pick the raspberries after the rain, when the sun itself will dry the tender berries.

The composition of the jam is simple:

1 kg yellow raspberries;
1 kg sugar.

Place yellow raspberries in a deep saucepan and sprinkle with sugar. Do not stir, but shake the pan so that the sugar is thoroughly mixed with the berries.

Place the pan with raspberries in a cool place (not in the refrigerator) overnight to release the juice. By morning there should be enough juice to prevent the raspberries from burning.

Place the pan over low heat. When the jam is hot and the raspberries are floating in the juice, take a slotted spoon and carefully scoop all the berries into a bowl.

Stir the syrup. There will be a lot of unmelted sugar at the bottom, but now you can safely stir it and not be afraid of mashing the berries. Cook the syrup until it begins to thicken.

When the syrup has thickened enough, very carefully pour the berries back into the pan. When the jam boils again, the cooking can be considered finished. Pour it into jars and roll up. Yellow raspberry jam can be stored for up to three years in a cool place, and up to a year at room temperature.

How to make raspberry jam with syrup, watch the video: