In ancient times, the process of cooking ordinary jam was accompanied by a number of rituals. Each jam even was taken to cook in strictly defined days. Today, crimson jam is preparing and easier and faster, but still enjoys success. Each modern hostess in the arsenal always exists a jar-other of this wonderful healing jam, fragrant, tasty and indispensable at colds. Previously, homemade raspberry jam was prepared without sugar, in honey or molasses. There is nothing surprising in this, because Sugar in Russia appeared much later. Tens of recipes for the preparation of this amazing jam reached this day, and new ones, invented today, have been added to them. This somewhat complicates the task, because I want to try to cook homemade raspberry jam in different ways. Well, yes there would be a berry-Malinka, and we prepared for you, we prepared all sorts of recipes: And to taste, and soul.
For the preparation of homemade raspberry jam, take the berries not quite ripe, but at the same time large, bright and quite fragrant. To get rid of frequently encountered raspberries of the so-called raspberry bug in the berries, lower the fresh berries for 10-15 minutes to the salt solution (1 tsp. Salts on 1 stack. Waters), and then rinse them with clean cold water and dry them.
Vintage recipe for homemade raspberry jam
Ingredients:
5 kg berries,
½ stack. water.
Cooking:
Malina's berries Place in the enameled pan, put on a slow fire, putting a divider under it or a baking sheet so that the heat is distributed evenly, and the beater is 2-3 times. After that, place the saucepan in the oven and boil its content so that the berry is reduced in the amount of 8 times. Prepandable jam decompose on sterilized banks, close by kapron covers and store in the refrigerator.
Grandmacino raspberry jam
Ingredients:
1 kg of raspberry,
2 kg of sugar,
1 l of water,
2 tsp salts
2 tsp citric acid.
Cooking:
In 1 liter of water, divert sugar and weld the syrup. Pour raspberries in syrup and leave for 1 hour. When the time expires, put the raspberry on the stove and boil until the jam finds the desired delicious. 3 minutes before turning off, add citric acid. Finished jam decompose into prepared banks and encourage.
Homemade jam from forest raspberry
Ingredients:
800 g of forest raspberry,
1.2 kg of sugar.
Cooking:
Collect a large, not too ripe raspberry (it is desirable to collect raspberries in dry, good weather) and lay it on the dish. The fourth part of the sugar is shivering the berries and put the dish with berries for the night in a cold place. Another day, prepare the syrup from 1 glass of water and the remaining sugar, cool it and fill it with the berries for 3 hours. After that, cook until the ready, let it cool, remove the berries with a teaspoon, put them in a jar, strain the syrup and pour them berries.
Raspberry jam "Gentle delicacy"
Ingredients:
1 kg of raspberry,
1.5 kg of sugar.
Cooking:
Prepared Berries Personalize in the pelvis, pour sugar and leave for a few hours so that they give juice. Then put the pelvis on fire, cook before boiling, stirring from time to time. With a wooden spoon, remove the foam jam appearing on the surface. Heat the boiled jam for another 5 minutes, cool it a little and roll it into sterilized banks.
Rhodic jam "Berries to berry"
Ingredients:
1 kg of raspberry berries,
1.5 kg of sugar.
Cooking:
Floating raspberry with sugar and put on the night in a cool place. The next day gently drain the raspberry juice and bring it to a boil. Then pour raspberry berries with cooked syrup and put on fire. Boil 20 minutes on slow fire, do not forget to remove the foam. Jam does not interfere, but shake the circular movements so that the berries remain integer. At the end of the cooking, add lemon juice. The finished jam will cool down in a cold water basin, then shift into sterilized banks, close the lids and store in a cold place.
Homemade raspberry jam
Ingredients:
1 kg of raspberries, fierce through a sieve,
900 g of sugar.
Cooking: Heat the crown of raspberries on fire, and then skip through fine sieve. Weigh the resulting flesh and, based on the weight, add sugar. Bring the raspberry pulp with sugar to a boil, remove the foam and boil until readiness, stirring from time to time. To check whether the jam is ready, dripped on a cold plate droplet jam. If the drop froze, and not spread, it means that the jam is ready. Spread the jam into sterilized banks, close and put down the covers down to the complete cooling.
Raspberry jam made in the oven
Ingredients:
500 g of raspberry,
500 g sugar.
Cooking:
In two refractory bowls, put sugar and raspberries separately. Put in the oven, preheated to 175ºС, for 20-30 minutes. Then remove from the oven, connect the raspberry and sugar in a large bowl of the world, which in the process of heat treatment has turned into a caramel syrup, and gently mix with a wooden spoon. Put the jam in dry, clean banks, let cool and remove in the refrigerator.
Puff raid jam
Ingredients:
Raspberries and sugar in equal volumes.
Cooking:
Put the prepared raspberry and sugar in the pelvis or a saucepan for cooking jam layers: 1 cup of raspberries - 1 cup of sugar, and leave for a few hours so that the raspberry put the juice, and he impregnated sugar. Then put the pelvis on a small fire for 30-40 minutes (it depends on the volume of berries and sugar). When raspberry juice fouls all sugar, turn on the fire more accurate and bring to a boil, stirring with a wooden spoon. Ready jam bully hot through sterilized banks.
Malinovaya "Decade"
Ingredients:
1 kg of raspberry,
500g sugar.
Cooking:
Floating the raspberry with sugar and leave in the pellets for cooking overnight. In the morning, cautiously stirring, heat up to dissolve sugar. After boiling, cook on a slow fire for 10 minutes, then run into clean, prepared banks and roll. Stored jam at room temperature.
Raspberry jam with alcohol
Ingredients:
1 kg of raspberry,
1 kg of sugar,
¼ stack. alcohol.
Cooking:
Prowd the prepared raspberry 500 g of sugar and sprinkle with alcohol. Put the tank with raspberries for 6 hours in a cool place. Then add the remaining sugar, shake the mass, put on a slow fire and boil until readiness. After that, packing ready-made jam into sterilized banks and sunk.
Raspberry jam with brandy
Ingredients:
1 kg of raspberry,
800 g sugar,
50 g cognac,
1 tbsp. gelatin.
Cooking:
Take the berries, but do not wash them, reproach sugar, beat the mixer (or blender), then pour the cognac and beat again. In warm water, soak gelatin to swelling. Raspberry mass put in the pan and install it on a water bath. After that, bring to a boil, negotiate 5 minutes, remove the foam, enter the gelatin, mix and boil another 2 minutes. Prepandable jam spread over sterilized banks, cape, let it cool and remove into the cool place.
Raspberry jam with lemon
Ingredients:
2 kg of raspberry,
2.5 kg of sugar,
¼ lemon.
Cooking:
Fold the berries into the enameled container, pour sugar and leave for the night in a cool place (you can put in the refrigerator). Hours after 6-7, when the raspberry will allow enough juice, put the capacity for strong fire, bring to a boil, and then reduce the fire to a minimum, remove the foam that appears. Then boil 30 minutes jam, stirring from time to time with a wooden blade. 5 minutes before the end of the cooking, add the juice of the quarters of the lemon in the jam. Finished jam cool down and spread to sterilized jars, close the lids and store in a cool place.
Malina Jam in Bulgarian
Ingredients:
1 kg of raspberry,
2 kg of sugar,
4 stack. water,
2 tsp citric acid.
Cooking:
Basic jam intended for cooking sugar, pour water and lay out prepared berries. On weak fire, cook until readiness in one reception. So that the berries are not burned, from time to time, remove the basin from the fire and mix the contents with a circular movement. Before the end of the cooking, add citric acid.
Raspberry jam on the juice of red currant
Ingredients:
1 kg of raspberry,
500-600 g sugar.
For syrup:
100 g of red currant juice,
600 g of sugar.
Cooking:
Throw the raspberry, pour with hot syrup, cooked from the juice of red currant and sugar, bring to a boil and remove from the fire. Boil jam in 2-3 reception, each time adding the remaining sugar (1-1.2 kg per 1 kg of raspberry). Cooled jam decompose on banks, cover with damp parchment paper and tie a twine.
Raspberry jam with black currant juice
Ingredients:
500 g of raspberry,
500 g of black currant,
1.25 kg of sugar.
Cooking:
Distribute raspberries with a small amount of sugar. From the black currant, squeeze the juice and add it to the container with the raspberry. Heat the resulting mass on weak heat and, stirring, add sugar. When it dissolves, spread the jam in dry sterilized banks and immediately encourage tin lids.
Equipped raspberry jam
Ingredients:
1 kg berries,
1-1.5 kg of sugar.
Cooking:
A little secret: in this jam you need to collect not only caused berries, but also semi-fried, and in small quantities - unripe. They will give our jam to the gelling effect. It is brewing this jam in two stages. Push up in the berries ⅔ the norms of sugar and leave for 2 hours so that the raspberry put the juice. If there is no desire and time to expect 2 hours, put the container with the raspberry on a small fire, add 2 tbsp. Water for better dissolution of sugar and slowly bring the mass to a boil, stirring and removing the resulting foam. After boiling, cook the jam is 5-7 minutes, remove from the stove and leave to the complete cooling. In the morning, put the berries on the little fire again and, without hurry, bring the jam to a boil. Then pour the remaining sugar, constantly stirring up to its complete dissolution, boil 5-7 minutes again, and the jam is ready! Boil it through sterilized banks, but do not close the lids with the lids, but let's cool down a little (approximately 1 hour) so that a frozen film is formed on the surface of the jam. And only after that close the jam sterile covers.
Homemade raspberry jam with rhubarb
Ingredients:
350 g of raspberries,
750 g of sugar,
1.5 kg of purified and sliced \u200b\u200brhubarb.
Cooking:
Mix in a bowl of sugar and rhubarb and leave for the night (during this time, the jewel will let juice). Through the sieve, lay the juice into the pan, boil on the weak heat of 2 minutes, then add rhubarb and raspberry. Boost, mix again and let it leave for 5 minutes so that the jam thickened. Finished jam fill sterile banks and sunk.
Homemade raspberry jam without sugar
Break the berries, gently rinse with water, dry, spread over sterilized banks and cover with covers. Then put banks with raspberries into a larger water capacity, bring to a boil and boil the banks for 10 minutes. After that, get banks, tightly cover the lids and cool down under the blanket.
Malina jam "Useful" (without cooking)
Ingredients:
2 raspberry banks
2 sugar banks.
Cooking:
Loaded raspberries with sugar in an enamelled saucepan. 0.5 l jars sterilize over the ferry, let them cool, then shift in them with a flip of raspberry with sugar. Plastic covers boil 30 seconds and immediately put on jars. Store ready jam in the refrigerator.
Raw raspberry jam
Ingredients:
500 g of raspberry,
600 g of sugar,
6 tbsp. vodka
Aspirin - for powder.
Cooking:
Slice with raspberry vodka, to remove from berries of all sorts of bugs. Then beat the Berry mixer with sugar for 10 minutes, adding gradually 6 tbsp. Vodka. Finished jam put into sterilized banks, better with spinning lids, crush aspirin tablets and plump the jam into the bank slightly with this powder to prevent the fermentation process. Put the parchment leaf under the cover, tighten the jar and store in the cold.
Delicious jam and wonderful raspberry mood for the whole winter!
Larisa Shufkaykin
6Culinary etude 07/21/2019
My dear readers, about Malina, as one of the most useful berries, many of us know. We all know the expression: "So that the life of the Malina does not seem" or "not life, but a fairy tale." In both cases, this berry is associated with something well, very good.
Knowing what raspberries represents, it is difficult to disagree. Fragrant, juicy, sweet incredibly tasty, Malina is always perceived by us as a treat. But its uniqueness is not only in taste, but also in "filling."
The benefits of raspberry jam for our health
We all know about the benefits of raspberries: it contains unique fruit enzymes, restores immunity and vitality of the body. In addition, raspberries is an excellent means for detoxifying and protecting the liver.
Thanks to its properties and in jam, a lot of things are preserved. The jam contains substances in composition similar to acetylsalicylic acid. Therefore, the benefits of raspberry jam is not only that it helps to bring down the temperature, but also dilutes our blood. I think, in almost every family in the refrigerator, there is a cherished jar of raspberry jam in the case of a cold.
However, the berries have its own minus - she quickly leaves. The raspberry season is short, usually July. And now just the time to prepare a tasty, fragrant, fragrant crimson jam for the winter. We will gladly drink tea with it in winter, treat colds and use it as a filling for desserts.
I myself do not cook a lot of jams. But raspberry jam is a holy workpiece. Malina you can buy on the market (we have a kilogram of raspberries about 350 rubles) or gather in the garden. You can cook jam and forest raspberry.
I will tell you about the main recipes for the preparation of raspberry jam for the winter with step-by-step photos, to simply and clearly understand everything.
What needs to be taken into account when making raspberry jam
- Berries must be dry. If the berries are wet, they need to be decomposed on paper napkins on the table and leave for a while. Thus, the berry will give an unnecessary extra moisture;
- do I need to wash berries for cooking jam? No, it is not recommended to wash berries;
- it should not add water in jam, although in many recipes can be seen in the recipe water. How many did not try to add it, the jam is liquid and not at all I love;
- it is recommended to cook no more than 2 kg of raspberries at the same time - the berries will not be confused and will remain integer. I myself love cooking jam small portions;
- the most suitable cookware for cooking is enamelled or stainless steel.
Preparation for cooking jam
Berries need to be good, cleaned from sewers, dirt, possible worms, and only then start cooking jam. Collect berries best in dry weather.
Before cooking jam, banks must be sterilized. To do this, we rinse them with soda or tool for washing the dishes, we are well rinsed, we put in a separated form in the microwave oven by 1.5-2 minutes at full power.
One of my favorite ways to sterilize cans - take advantage of the oven. My jars of food soda, rinse, then put them in a cold oven. We turn it on 200 degrees and put on 20-30 minutes. Then turn off the oven, the jars there are still a little. Gently get enough. And turning up, lay on a clean towel. Our jars are ready.
The covers simply rinse enough and pour boiling water for several minutes, gently get and dry.
I am preparing raspberry jam in different ways. If there is time, then in all the rules, if there is no time, then a faster way. I also have different tableware. At the cottage with mom, we will cook jam always in a special enameled basin (oh, how old is he!). But here you have to always follow, so that the jam does not burn, interfere with a wooden spatula.
At home I will cook jam in a saucepan of stainless steel. And also it is necessary, of course, always follow that the jam during cooking is not burnt. I also bother with a wooden spatula all. And now let's find out how to cook raspberry jam.
Cook raspberry jam for the winter in all the rules
Here is a recipe for making raspberry jam with step-by-step photos.
We will need:
Malina - 1 kg
Sugar - 1 kg
How to cook
Berries fall asleep with sugar in a 1: 1 ratio, let it be. Better to pour over the layers. Layer of berries, a layer of sugar sand. Stop so on the night, covering the tank with parchment berries. My mom and I usually leave berries no less than 12 hours. Let berries will be allowed juice.
In the morning, put berries on a slow fire, constantly monitor them so that they are not burned. Cook on a slow fire for about 30 minutes.
With cooking jam, foam is formed. We always remove it. Oh, what is it delicious. It seems to me that I would coal such jam only because of one foam!
12-24 hours later on slow fire, they continue to do jam again. Even about 20-30 minutes. Remove the foam again. To the very end of cooking in a basin with jam, you can put a leaf of mint or rosemary - it will give an incredible fragrance!
How to cook raspberry jam so that it does not suck? At the end of the cooking you can add slightly citric acid. At the tip of the knife.
How to check the readiness of the jam
It should flip from a spoon of thick jet. Or drop on a saucer, it should not be spread.
Pour hot jam to banks. Close with a lid. Our raspberry jam is ready. Leave it to cool. Store in the refrigerator or cellar.
How to cook jam is more dense
Raspberry jam and so it turns out saturated, thick. But if you want even more saturated density, you can buy in the store Natural thickener of the flavor and according to the instructions to add it to the jam. And the same thickener does not give jam to sugar.
More simple and fast classic raspberry jam recipe
Everybody is done as in 1 recipe. The proportions of raspberries and sugar 1: 1. But the cooking process does not require so much time, faster.
I fall asleep with raspberry sugar sand. We leave for half an hour. Berries will give juice. We put on a little fire and constantly stirred it carefully. Cook is so 20-30. The resulting foam can not be removed.
How much time cook raspberry jam
Cooking time may vary. If the berry is garden, large and dry - it will take about 1-1.5 hours. If the berry is small, not dry - 1ch.
Readiness we define on the eye, the jam must reach, and the sugar must completely melt.
Take the bank and while the jam is still hot, gently overflow it. Close the can with a lid. Jam is ready.
But a simple step-by-step recipe for raspberry jam for the winter "five minutes." The proportions of berries and sugars are the same, 1: 1. The name of the jam speaks for itself. After boiling, cook only 5 minutes! Prepared quickly. Very comfortable and easy way of cooking jam for the winter.
How to cook
- Pure berry lay out in a saucepan of small portions, speaking sugar. Give Malina to stand a couple of hours so that she gives juice.
- Pan to put on a small fire and bring about boiling, stirring the berries with a wooden spoon.
- After boiling, cook for 5 minutes. Breaking everything carefully so that the berries are not greatly blocked and remained integer. Remove the foam.
- Hot jam bully over sterilized banks. When the jam cooled, remove the cans in a cool place.
Raspberry jam without cooking for the winter
One of my favorite recipes recipes is a renewed raspberry with sugar. It does not need to cook, which is also a huge plus in the direction of utility. Malina to roll with sugar (1: 1) wooden mortar. Describe into sterilized banks. Keep refrigerated.
No matter how long I have tried to peer raspberries in other ways (in the combine, meat grinder), there is nothing better for me for me. But laborious, I agree.
I suggest to see another video recipe for making raspberry jam without cooking. Cold way for the winter.
Calorie of raspberry jam
The raspberry jam prepared by the methods prepared by the above methods is very useful, but rather highly calorie at the expense of the addition of a large amount of sugar. This product contains about 275 kcal per 100 grams.
Therefore, if you follow your figure, it is necessary to use such jams strictly in limited quantities.
But there is another recipe, in which there is no grams of sugar. This method of cooking is perfectly suitable for people controlling body weight.
For this recipe, only one ingredient will be required - raspberries. For a liter bank, about 5 kg of raspberries will leave and it is brewed for quite a long time.
For this recipe, jam is preparing on a steam bath. So that the bank does not burst, put a cloth on the bottom of the pan. You can also use bamboo sticks for Japanese cuisine (break and put on the bottom of the pan).
- Fall asleep into the jar of berries, dying and take a little. Put on a water bath.
- As soon as the first portion of berries is welded, put the second. Water from raspberry evaporates, Malina is slowly umon. Cook to dense consistency.
- Put the resulting jam on a small fire in the oven to evaporate the remaining moisture.
The resulting jam does not need to be stored in the refrigerator, and there is it enough on the spoon on the day. In such sweetness, the shock dose of vitamins and fat burners. In summer, on such berries, it is excellent to lose weight, and in the winter to maintain the result.
How to cook tasty raspberry jam? Read the recipes collected in this article. They are different, and over time you will probably pick up your favorite option. Or, on the contrary, it will cook raspberry jam on different recipes to drink tea in the winter was even more interesting! Raspberry jam is a natural support for the immune system, protects the body from diseases and replenishes its reserves of nutrients. But with raspberry jam you can winter and pies oven!
Previously, homemade raspberry jam was prepared without sugar, in honey or molasses. Sugar in Russia appeared much later, and new recipes appeared with him.
Collect berries preferably in dry weather. Before cooking for any recipe, the berries should be sorted.
Secrets
Usually crimson jam boil 1: 1 with sugar, but in fact it works fine if the berries is twice as much as sugar, so you can take 2: 1. Berries - more. It will not be so sweet. If it is possible to store in the cellar, then sugar is definitely no longer required. 
Best raspberry cook several times, in wide dishes. Bring to a boil, you can still cook a little on slow fire, and then the jam cools (half a day, or night). And so several times. Excessive water is evaporated with such preparation, and the berries are soaked with syrup and become like marmalacks.
Raspberry berries are different, they do not need to cook for a long time. With a long cooking, the juice from the berries quickly goes into syrup, and the berries themselves are wrinkled, weighed, disintegrate, lose their kind and shape. That is why cooking in several techniques. We bring to a boil, we can withstand several minutes on a small fire, after which I give 5-6 hours. We repeat 3-4 times. 
Total duration of all crops of raspberry jam should not exceed half an hour.
Malina can be boil and together with other fruit berries, assorted. It is very good with blackberry, strawberry. You can cook it and currant. She is very tasty with apricots, pineapples, and even orange breeds-corks.
When laying out into banks, you should not fill banks jam under the neck, it should not reach the top of the jar of 5 - 8 mm.
How to get rid of bugs in raspberry
For jam, take the berries not quite ripe, but not green, of course, large, healthy, bright and quite fragrant. Such who want to eat!
In order to get rid of raspberry bug / worm, Lower the berries after harvesting in the salt solution (1 tsp. Salts per 1 glass of water) for 10-15 minutes, and then carefully, so as not to reject the berries, rinse them with clean cold water and dry.
Ancient recipe for raspberry jam, without sugar
This is an old recipe, here only raspberries and a little water, without sugar, honey, molasses. It is very good to boil - this jam is truly precious!
5 kg of berries will need about, 5 glasses of water.
Raspberry berries Place in the enameled pan, put on a slow fire, the berries are 2-3 times. After that, place the saucepan in the oven and boil its content so that the berry is reduced in the amount of several times. Store in the refrigerator.
Raspberry jam, simple recipe
One of the main recipes by which raspberry jam is often boiled grandmothers. Its unusual is in the presence of citric acid. And - it is very sweet! Because there are a lot of sugar. But it is good even without a refrigerator or basement. 
1 kg of raspberry,
2 kg of sugar,
1 l of water,
2 tsp citric acid.
Divide sugar and boil the syrup. Pour raspberries in syrup and leave for 1 hour. Then put a saucepan on the stove and boil until the jam does the desired delicate. 3 minutes before turning off, add citric acid.
Forest raspberry jam
Forest berries jam: raspberry and blackberry.
In general, on this recipe you can cook jam and from garden raspberry.
Very tasty work jam if together with Malina Cook and blackberry, assorted. So, when collecting, you can not sort, and cook everything together. Wild berries although smaller, but the aromatic garden, the jam is very tasty.
800 g of forest raspberries (you can with blackberry),
1.2 kg of sugar.
Large, not too ripe raspberry put on the dish. Sprinkle the berries a quarter of the sugar portions and put on the night in a cold place. The next day, prepare the syrup of 1 cup of water and the remaining sugar, cool it and fill it with the berries for 3 hours. Next boil until readiness, lay out on banks.
Raspberry jam with whole berries
It can be said, festive jam - the berries are saved in it, integers. If you want to get a beautiful jam in which all berries will continue toIt is best to cook at a time not more than 1 kg of berries. Otherwise, they are manding under their own severity. 
Strongly boiled the mixture should not! Otherwise, the berries break down.
1 kg of raspberry berries,
1.5 kg of sugar,
juice of the 1st lemon.
Malina beat and pour off sugar, put on the night in a cool place. The next day, drain the juice and bring it to a boil. Then pour the berries with these syrup and put on fire. Boil 20 minutes on slow fire, remove the foam. Do not interfere with jam, but only shake the circular movements so that the berries in it remain integer.
At the end of the cooking, add lemon juice. The finished jam will cool down in a cold water basin, then shift into sterilized cans, close the lids and store in the refrigerator or basement.
Another option is on syrup. If you do not fall asleep with sugar berries, and cook on the finished thick sugar syrup, they are saved entire, soft, bones are not so disturbed.
Raspberry bone jam
Raspberry without seeds.
Many do not like raspberry jam due to stones. Indeed, there are a lot of them! But you can cook the jam without bones, just have to make a little more effort. Bone cake can be sewed and added when brewing tea.
1 kg of raspberries, fierce through a sieve,
900 g of sugar.
Heat the crown of raspberries on fire, and then skip through fine sieve. Weigh the resulting flesh and, add sugar. By 1 kg of mass - about 900 g of sugar.
Bring the raspberry pulp with sugar to a boil, remove the foam and boil until readiness, sometimes stirring.
How to check availability? Drip on a cold plate droplet jam. If the drop froze, and not spread, it means that the jam is ready.
Spread it into sterilized banks, close and put down the covers down to the complete cooling.
Raspberry jam in the oven
This recipe will appreciate the owners of Russian stoves: in the cool rainy summer days the stoves, they are drunk by days, if you breed the berries in advance, you can prepare jam at this in the oven, and not only from the raspberry. 
Of course, on this recipe you can prepare jam and in the ordinary plate, in the oven. A big advantage is a uniform heating of the entire mass completely.
500 g of raspberry,
500 g sugar.
Put sugar and raspberry separately in two bowls (Attention! Dishes need refractory - we will put bowls to the stove!). Put the bowls in the oven, preheated to 175ºС, for 20-30 minutes. Remove and connect berries and sugar in a big bowl. Sugar by this time turned into caramel syrup, and raspberries will become soft. Mix gently. Put the jam in dry, clean banks, let cool, store in the coolness.
Raspberry jam five-minute
In fact, such a jam is better to cook not 5 minutes, but 10. But the one and the other option is usually called five minutes.
1 kg of raspberry,
500 g sugar.
Malina pour sugar and leave in the pellets for cooking at night. In the morning, stirring, heated to dissolving sugar. After boiling, we boil it on a slow heat for 5-10 minutes, then run into clean, prepared sterilized banks and sunk. Such jam is stored even at room temperature. But it is better to remove to the cold.
Raspberry jam with currant juice
Currant and Malina are sleeping at about the same time, it is convenient: you can cook jams with different shades of taste, adding juice of red or black currant when cooking. Such jam is very well kept - currants is a great preservative.
When preparing jam from raspberry in some recipes, water is used. If we replace water on the juice of red currant, then the jam will become more fragrant and tastier. Jam with currant juice even with a long storage will not be caught. When cooking, it will become thick, it will not be too sweet, the juice will give a light pleasant kitty. 
Raspberry jam with red currant juice:
1 kg of raspberry,
500-600 g sugar.
For syrup:
100 g of red currant juice,
600 g of sugar.
Malina pour hot syrup cooked from the juice of red currant and sugar, bring to a boil and remove from the fire. Cook the jam in 2-3 reception, each time adding the remaining sugar (1-1.2 kg per 1 kg of raspberries). The finished jam when cooled, spread to the banks, close (can be paper filled with twine, instead of covers).
Raspberry jam with black currant juice:
500 g of raspberry, 
500 g of black currant,
1.25 kg of sugar.
It is preparing a little different, although you can prepare in the same way as on red currants.
Distribute raspberries with a small amount of sugar. From the black currant, squeeze the juice and add it to the container with the raspberry. Heat the mass on the weak heat and stirring, add the remaining sugar. When it dissolves, spread the jam in dry sterilized banks and immediately close.
Raspberry jelly
Raspberry jelly and jam can be decorated with baking.
Jelly like many more jam. The preparation difference begins with a berry collection: for jelly we need unselfish berries. You can begin to sleep, but - not exactly ripe and in no case are not surpassed. Unripe berries and give a gelling effect.
1 kg berries,
1-1.5 kg of sugar.
Boiled jelly in two stages. Push up in the berries with two thirds of the entire sugar rate and leave for 2 hours so that the raspberry put the juice. You can not wait, but put the container with raspberries on a weak fire, add 2 tbsp. Water for better dissolution of sugar and slowly bring the mass to a boil, stirring and removing the foam. After boiling, cook 5-7 minutes, remove from the stove and leave up to cool, at night.
Jelly from the crushed raspberry.
In the morning again put on a weak fire, bring to a boil. Pull the remaining sugar, constantly stirring up to its complete dissolution, boil 5-7 minutes again, and everything is already ready!
Boil jelly on sterilized banks, let cool about an hour so that a frozen film is formed on the surface, and only then close the lids.
One cans of several months - and it will be jelly.
Jelly also prepare from raspberry juice. Sugar sand is added to the juice of the raspberry (1.5 kg per 1 liter of juice) and boil the mass like jam, as long as the juice droplets stop spreading around the plate. Then spill over sterile banks, roll. Welded juice is not always well chyl, so it is better to add gelatin - 50 g per 1 liter of juice.
Raspberry jam
Jam from overwhelmed berries of raspberries.
What if the raspberry berries already overrere? The jam is good no longer work, jelly - especially. Nothing wrong. From such berries you can cook Jam.
Berries for jam can be born, overripe.
Berries are placed in an enameled pelvis or a saucepan, a glass of water is poured, boiled on a weak heat for 3-5 minutes, continuously stirring and crushing the berries with a spoon. Sugar is added to the resulting mass (1 kg per 1 kg of berries) and boil until readiness, regularly stirring and removing foam.
At the end, a little (2-3 g) citric acid is added to save the color.
Duration of cooking - 20 - 25 minutes from the moment of boiling. Next cooking should not: the taste and color of the jam are worse.
The finished hot mass is declined to banks.
Figure: Raspberry Marmalade
We are preparing figs from raspberry.
This is a treat - one of the most delicious! If there is an opportunity, try it!
For the preparation of figs, the raspberry berries fall asleep with sugar sand (2 - 3 glasses on 5 glasses of berries). When the juice is highlighted, begin to cook on slow heat and boil until the mass becomes easily separated from the bottom.
Raspberry marmalade can be decorated with baking.
It is then laid out with a layer of 2-3 cm on a baking sheet, lubricated with butter or lined with parchment paper, and put into the oven at a temperature of 50 to 60 degrees.
The dried mass is cut into pieces.
Store in banks closed with paper.
Raspberry jam with chocolate
Melted white chocolate and raspberry jam is an excellent combination for baking.
This is a very unusual jam! Usually it takes white chocolate for it, but you can try to take and ordinary.
- Raspberries - 6 glasses,
- Natural vanilla - 1 pod,
- Sugar - 6 glasses,
- Chocolate (better white) - 250 g,
- Pectin liquid - 50 ml,
- Vanilla extract - 2 ppm (without him)
Paste from raspberry and chocolate, after cooking.
We carry the berries, add the vanilla pod, cut into two parts. Capacity with berries and vanilla put on fire and cook with constant stirring for 5 minutes. We add pectin and, constantly stirring, bring it to complete dissolution. I bring to a boil and add sugar. We again bring to a boil and then cook another 1 - 2 minutes.
Remove from fire and remove the vanilla pod.
Chocolate broke into small pieces and add to hot jam. Mix to completely dissolve chocolate. At the end, add a vanilla extract and mix again.
In a hot form, we break the jam on banks, store in a cool place. Try it is a very original recipe!
Raspberry jam without cooking
This recipe is suitable for raw food. True, there is sugar.
Malina and Sugar here take a row.
Roll over with sugar in an enameled saucepan. Sterilize small jars over the ferry, let them cool, put in them with a flip of raspberry with sugar. Plastic covers boil and immediately put on jars.
This jam is stored in the refrigerator or cellar. May be calmly chanting a year and more.
Raspberry-apricot jam
This confort jam is a tasty that does not break away from him! For this recipe you can prepare raspberry pineapple jam.
600 g apricot (or pineapples),
500 g of raspberry,
500 g sugar,
6 tbsp. Lemon juice.
If you want jelly - you can add gelatin, about 50 g per 1 liter of jam.
Apricots to taste, remove bones, it is desirable to remove the skin. Malina to go through. Apricots cut into cubes and mix with raspberries. Pour 3 spoons of lemon juice. Stirring, bring to boil, add sugar, dissolve and then cook 1-2 minutes. Descript into sterile banks.
You can prepare a layer jam: then we cook apricots and raspberries separately, first apricots, then they fill the banks to half, then raspberry, and fill banks to the end. Bottom jam will be amber-apricot, top - raspberry-red. Beauty!
Assorted
If you love in the summer to go out into the garden-garden, get into a circle of different berries, which is, to return homes, fall asleep to them with a sugar (or honey), Ceing and eat in the morning with tea, then you can cook for the winter the same jam - assorted. From what they were made. Raspberries with blackberry, summer apples, strawberries and blueberries, gooseberry ... as well as with currant, red, black, and white - there is nothing deer than a variety of assorted.
The amount of sugar can be adjusted - depending on the type of berries, the degree of boiling, and storage (in the cold or in the room). Options - weight. In the photo - some examples of what can happen.
Raspberry jam in a slow cooker
In a multicooker, you can cook a delicious jam from any berries, including from raspberry. Strawberry jam, apple, cherry, gooseberry ... anyone!
Raspberry and sugar are taken equally, 1 kg. Berries spend in a bowl of multicookers and fall asleep sugar sand. The recipe is designed for a multicooker with a volume of 4-5 liters, without pressure. 
We close the multicooker cover, exhibit the "quenching" mode for 1 hour. At least a couple of times the jam will need to mix.
While boiled jam, you need to prepare banks and covers, sterilize the ferry. Hot jam decay on jars and close the prepared covers. Store in a cool place.
Enjoy your meal!
If you have your checked original methods of cooking raspberry jam - write in the comments!
Summage of jam on the table
If you like jam and always harm it to serve in winter to tea, take care to serve it beautifully. Just in a plate - it is possible, but ... today there are so many beautiful varenitz that you can please yourself and homely good dishes - from glass, porcelain, ceramics. Such a beautiful socket adorns the table. Look, and it should be inexpensive. Examples:
Socket for jam Elan Gallery "Classic", diameter 10 cm, 2 pieces in a set.
Vase for jam "Sweet", Color: White, Blue, 250 ml, Ceramics, Painting Gzhel, from Gzhel Porcelain Factory.
And also - pleasant additions for the owners:
Board game "Jam" - great leisure for the whole family! In this game you have to cook a variety of jams and baking patches. Fun play in winter, the whole family.
Stickers on banks. The kit includes 64 stickers and recipes for canning. It eliminates the need to glue a tape with inscriptions on banks. Cheap, very comfortable!
Jam and jams. 27 proven recipes: cranberries on honey pumpkin jam with nuts, jam from the gooseberry with a cherry leaf, and others in the section Books on the preparation of desserts - a lot of interesting publications, and about jam including.
Jam, confitures, jams, jumped. In this edition, both classical and original recipes for appetizing and useful billets for the winter are assembled. It is not difficult to prepare them not only an experienced, but also a young owner.
Raspberry jam for winter is a very useful and tasty billet. Indeed, the composition of this berry has acetylsalicylic acid, which helps in the winter fighting to fight with colds. Mountain jam recipes for cooking recipes.
We will tell you the simplest recipes of raspberry jam, which you can easily and quickly cook at home kitchen.
You will not need to stand for a long time at the slab in the heat, and the sweet blanks for the winter will turn out very tasty. From jam, you can cook delicious homemade baking, such as pies, pie or buns.
And you can just drink tea with fragrant grove from raspberry.
Thick jam from raspberry and blackberry - recipe for the winter
Time: cooking - 5 min; Preparation - 6 h.
Products:
- malina - 1 kg;
- sugar - 1 kg.
Raspberry jam with blackberry for the winter - step-by-step recipe with photo:
Raspberry jam is a useful, incredibly fragrant and delicious jam. Warm jam is just 5 minutes. Therefore, the jam is rootable, but just due to the small amount of heat treatment time, the raspberry berries retain the maximum number of vitamins, and the jam is incredibly fragrant.
In order to get a thick crimson jam, it is usually boiled for several receptions, but, unfortunately, because of the increase in the time of cooking, berries lose more vitamins. Because the jam is preparing very quickly, you prepare the dishes in advance, in which we will store jam until winter.
Remember that glass jars with covers for storing winter blanks must be washed with soda and sterilize.
When cooking raspberry jam to raspberries, you can add a blackberry. Berries carefully swore, removing the cups, leaves and other trash.
Ripe raspberries are undesirable to wash, as its gentle berries instantly absorb water and squeeze. If small bugs notice in Railina, then the raspberry fruits are lowered for some time in salted water (necessarily cold).
Loaded berries Pour into a wide bowl, the layers of which alternately alternate with small sugar sands. Now 5 hours or more God forbid the berries in the Sahara so that they let juice.
A bowl with a berry mass should be in the cool. Since in the summer in the room is hot, then we put the tank with berries in the refrigerator, covering the lid.
During this time, raspberries are covered with berry juice. Get out of the refrigerator a bowl with a berry mass, gently mix the mass, put a bowl on fire.
During the boiling of the raspberry jam over the berries, the foam cap is rising. Now remove the foam Sokivka.
Railing jam from 3 to 5 minutes, removing the foam from its surface. So that the raspberry syrup is burned on the bottom (in our bowl), the fire under the restaurant is kept minimal, and the jam mix the neat movement of the spatula from the bottom up.
Having finished the cooking of raspberry jam, without removing the bowl from the fire, spread it in previously prepared (sterile and hot) banks. Hard, turn the jars with jam, and then cover the plaid.
Store in the heat in a cool place, and in the winter you can put just in the apartment on the shelf.
Raspberry jam 5 minutes - simple recipe
Consider the recipe for a five-minute jam. As part of this jam, only fresh berries and sugar. This method of cooking leaves the maximum number of vitamins, retains an amazing fragrance and taste of raspberry. At the same time, the berries remain entirely.
Ingredients:
- malina - 1.5 kg;
- sugar - 2.4 kg;
- water - 3 l;
- salt - 1 tsp.
How to cook delicious raspberry jam:
Malina Place in a colander and omit into a weak salt solution for 15-20 minutes. During this time, the berries will leave insects.
Then we slightly rinse the berries in running water and give it a drain.
Carefully pour with raspberries into the container in which it will boil. Fall asleep with sugar.
Surface surface and give berries to put juice. For this, you will need about a day.
Put a container with raspberries on a small fire. When the jam boils, cook it for 5 minutes, stirring periodically.
Fire turn off and remove foam. Cover the jam towel and give it to cool.
Banks sterilize for 15 minutes, and the covers are 5 minutes. Shoot jam in hot jars and close the lid. Malina jam is ready.
Raspberry jam for winter thick with whole berries
Raspberry jam for the winter, cooked with whole berries - the most delicious and fragrant. It will look beautiful on the table, and it is quite simple to cook it. The main thing in cooking jam and stirring do not intervery the berries of the raspberry. If you use a wooden spatula, then the raspberry will remain the whole.
Grocery list:
- raspberries - 1 kg;
- sugar sand - 0.8 kg.
How to cook jam from raspberry to be with whole berries:
To begin with, it is necessary to prepare raspberries and remove garbage, bugs and larvae. To do this, pour into a saucepan or other suitable capacity of cold water and dissolve the table salt in it in the following proportion: one liter of water is one tablespoon of salt. Gently pour raspberry berries in the salt solution. Leave for 15-20 minutes.
After time, all the larvae and bugs will pop up to the surface. Next, collect them noise and drain the water. Rinse with raspberry under running water from the crane several times. Throw back on colander and remove excess water.
Put the prepared raspberries in the pelvis and fall asleep with sugar.
Malina in the Sahara left for about 5 hours. During this time, the berries will be allowed. Put the future raspberry jam on the stove and bring to a boil. Reduce fire under the container and peak raspberry jam 5 minutes.
After decomposing a hot jam in pre-sterilized banks and close the lids. Put in heat under the blanket. After cooling, move the jams with grinding from raspberry for the winter to a cool dark place. Such a five-minute method of cooking jam allows you to preserve the berries as integer, since there is no long-lasting cooking and raspberry.
If you want to get thick jam from raspberry with whole berries, then the procedure of the five-minute cooking should be repeated 2-3 times. Only every time it should be very careful to mix it in order not to crush the berries.
Video: Malina jam without cooking for the winter
Malinic jam mine is one of the most favorite jerseys. I have already published an article about and there I mentioned various jams that I prepared before. Look, all this is very tasty.
Of course you know that raspberry jam is not only sweetness, but also a medicine. The best medicine is raspberry cooked fresh, without cooking. Or with minimal heat treatment. We mainly make raspberries without cooking. Well, 1-2 cans of course cook. With tea sometimes I want it so tasty.
How to cook raspberry jam. Step-by-step recipes for jams from raspberry
Here we will look at mostly jam, which is boiled little and is obtained very fragrant, tasty and helpful.
Menu:
Recipe with raspberry jam with sugar
We need:
Per 1 kg of raspberries - 1.5 kg of sugar.
If you take sugar 1.7 kg per 1 kg of berries, then you can store at room temperature. But we always keep the raspberry jam in a cool place.
Cooking:
Today we will prepare Malina without cooking or raspberry with sugar. This method makes it possible to save all vitamins. This is also a very simple and fast cooking way. Such jam in the refrigerator is stored.
1. Berries must be ripe and not damaged. Y on raspberry red and purple. My berries and give them to dry. For this, the berries can be carefully scattered into one layer on paper towels.
2. Fall asleep in the berries of sugar.
3. Everything is well mixed.
4. Pushing the raspberry plastic pushing, as well as the potato sweat. Well, stir sugar with raspberry. The dishes with the raspberry are closed with a lid and leave a mixture of sugar with raspberries for 4-5 hours, while sugar is dissolved. Periodically you need to mix raspberry.
5. Everything, jam is ready. Spill raspberry jam on sterilized banks.
6. Close the sterilized covers. We put it on storing in the refrigerator.
We have turned out the fragrant raspberry jam, although we did not cook it, but prepared in another way. But everyone calls it jam.
I do not believe that you were kept and immediately did not postpone in a vase to try.
Enjoy.
Pleasant tea drinking!
Rough rapid boat jam for winter
Ingredients:
- Malina - 5 kg.
- Sugar - 5 kg.
Cooking:
1. Railing to clean from leaves and other garbage.
2. In large pelvis, with such quantities you need a pelvis, pour 1-1.5 kg of sugar to cover the bottom. On sugar lay out raspberries. On raspberry sugar, etc.
3. Thus, spend the whole berry.
4. With sugar with sugar, leave to estimate until the berry stops juice.
5. When the berry gave juice, put the pelvis on a strong fire.
6. When the raspberry boils, you need to remove the foam. Remove the foam carefully and of course immediately give the baby. I remember grandmother always gave me, and I always waited, well, when I call behind the foam.
7. I bring the berry to the boil and cook the jam is 15-20 minutes.
8. After 20 minutes, we pour a couple of spoons of jam on a plate, we spend the spoon in the middle, if the two sides of the jam do not connect, the jam is ready.
9. Raspberry boiling jam is ready. We showed how to cook a large amount of jam. But just, you can prepare 1-2 liter jars.
We break it on banks and put on the refrigerator.
Pleasant tea drinking!
Malina frozen
In this recipe we will prepare a very interesting jelly. It is preparing quickly. Nothing sterilize. Use very convenient.
Jam works alive. Sugar is needed much less. This jam has one drawback, if you cook it a lot, then you need to have a lot of space in the freezer. Yes, we will have ice cream jam.
So, let's begin.
We need:
- Malina - 1.2 kg.
- Sugar - 600 g
Cooking:
1. Locked and washed with raspberry, we pour into a saucepan, in which we will cook jam and break the blender. As you already know, you can be suppressed with a brush. But better of course a blender.
2. Located to the smooth mass of the raspberry put on the stove, on a slow fire, without sugar. I bring raspberries to a boil, stirring all the time and cook another 10-12 minutes. We need to have a slightly fluid. As they say, the jam boils.
If you do not have a place where it was possible to freeze, and then keep jam, then you can cook it just too, only sugar take 1 kg. Raspberries - 1-1.2 kg. And spill hot jam into sterilized banks. But it is necessary to store such a jam in a cool place.
Well, or boil, as in recipes above.
3. While we talked to you, our jam boils and becomes fat.
4. Boiled 12 minutes and only now add sugar. Sugar can even add smaller if you want to make less sweet jam and if you just freeze jam.
5. Brought raspberry with sugar to a boil and gave another boil 2-3 minutes. Make that sugar dissolve.
6. As usual testing jam, pouring jam on a suturing and spending in the middle of a spoon. Two separated jam stripes themselves should not connect.
7. The jam was welded. Look, it turned out beautiful, homogeneous, very fragrant.
8. We give jam to completely cool and pour it on plastic jars, like cups for ice cream.
9. Well, if there are few places, you can pour jam into the cellophane package, and better in a double package. You can take special packages for freezing.
10. Such jam in jars is not freezed to a glass state. It becomes very dense, but freely takes a spoon.
Store this jam in the freezer. Very well goes with pancakes or just with tea. He has a taste and aroma of fresh berries.
I think that this raspberry jam - you will like it. Try. Very practical.
Pleasant tea drinking!
Video - Raspberry jam without bones for the winter
Video - how to quickly cook raspberry jam
Bon Appetit!