Raspberry Jam

Among all variety of berries raspberry, probably, the most useful. No wonder at the first signs of malaise remember exactly it.

Raspberries are rich in vitamins C, PP, B1, B12. It has trace elements such as iron, potassium, copper. It contains organic acids: malic, citric, folic, formic, salicylic. Pectins, fiber, sugars, essential oils, tannins are found in raspberries.

This aromatic berry is useful for anemia, atherosclerosis, hypertension, diseases of the gastrointestinal tract. Fruits and raspberry juice have antipyretic and diaphoretic effects. Raspberry berries are useful for flu, cold, measles, sore throat, laryngeal inflammation. Juice of fresh berries drink diabetes.

Raspberry provides a therapeutic effect both fresh and canned. So that in winter, this tasty and healthy delicacy is always at hand, the hostesses cook raspberry jam.

Subtleties

For jam use berries of any size, but they should not be crumpled or broken.
Raspberries are a very tender berry, so they are harvested in dry weather and put in low boxes or other containers, creating no more than two or three layers so that the berries do not wrinkle under their weight and do not let the juice out.
It is believed that raspberries should not be washed. But this is the case if the berries were gathered in the forest or in the garden plot and they were not dusty. Bought in the store or on the market raspberries need to be washed necessarily.
Raspberries are sorted out, removing the spoiled berries. Sepals are cut off only after the berry has been washed, so that juice does not come out of it before time.
Raspberries are often infected with crimson bug larvae. In this case, the berries are immersed in cold water, in which salt is added (20 g of salt should be taken for 1 l of water) and incubated for 15 minutes. Then the larvae are removed, and the berries are gently washed under the shower or dipped several times in a colander into the water.
Jam is cooked in different ways: berries are mixed with sugar to highlight the juice, dipped into the already prepared sugar syrup, harvested without boiling, agar-agar is added to the jam for density.

Raspberry Jam: Recipe One

Ingredients:

raspberry - 1 kg;
sugar - 1 kg;
water - 1 tbsp.

Method of preparation

Sort out the raspberries, remove the crumpled and spoiled berries. If raspberries are dirty, wash them gently. Cut off the stalk.
Pour water into the cooking basin, add sugar. Cook the syrup.
Pour the raspberries in parts. To the berries evenly distributed in the pelvis, it must be gently shaken and rotated from side to side.
Cook the jam on medium heat for 10-15 minutes. Foam, which will necessarily appear, carefully remove. The remaining foam during storage of jam is oxidized, which affects the quality of the product.
To prevent the jam from burning, stir it with a spoon, taking care not to damage the berries.
Jam is considered ready when the froth stops being released. Check his readiness by dripping a little syrup on the saucer. If a drop of syrup does not spread, but retains its shape, then the jam is considered ready.
To preserve the beautiful color of the jam, try to cool it quickly.
Prepack jam in dry clean jars, close the neck with parchment and tie it with a braid.

Raspberry Jam: Recipe Two

Ingredients:

raspberry - 1 kg;
sugar - 1 kg;
water - 1 tbsp.

Method of preparation

Go through the raspberries. If it is dirty, rinse gently by immersing it in cold water in a colander. Let the water drain, but do not leave it in the colander for a long time so that the berry does not hesitate. Remove the sepals.
Pour sugar into the cooking basin at a normal rate, pour water. Put on the fire and boil the syrup.
Remove the pelvis from the stove. In batches, pour raspberries into the syrup, gently shaking the pelvis to evenly distribute the berries. Leave on for 4 hours so that the raspberries soak in syrup.
Then boil for half an hour with medium boiling. Remove from heat and cool.
Put the jam back on fire and cook it. Sign of well cooked jam: syrup should not spread on a saucer.
Jam cool. Pour into clean, dry jars. Close the parchment.

Raspberry Jam: the third recipe

Ingredients:

raspberry - 1 kg;
sugar - 1, 5 kg.

Method of preparation

sort out the raspberries. Wash contaminated raspberries, you can not wash clean berries. Remove the sepals.
Pour the berries into the pan. Add half the amount of sugar. Put in a cool place for a few hours.
When raspberries give juice, pour it into the cooking basin. Pour the remaining sugar, stir and put on fire. Boil until sugar is completely dissolved. Remove from heat and let the syrup cool slightly.
Pour raspberry into syrup and leave to soak for 3 hours for sugar.
Then put it on medium heat and cook until ready. When a drop of syrup on the saucer will not spread, remove the jam from the stove.
Cool it directly into the pelvis, then transfer it to clean, dry jars. Close the parchment paper.

Raspberry jam without cooking

Ingredients:

raspberry - 1 kg;
sugar - 1, 5-2 kg.

Method of preparation

sort out the raspberries. Since the berry is not washed according to the conditions of the recipe, this should be done more carefully. Remove the sepals.
Place the berries in the enamel basin. Put the sugar, leaving a little to fill.
With a wooden mortar, turn the berries into a puree. The more homogeneous it is, the better the jam will be.
Prepare sterile dry jars. Arrange the jam in them, leaving some free space.
Jam covered with a layer of sugar. Under the influence of moisture, it will clutch, forming one continuous sugar layer, and thereby protect the jam from contact with air.
Close the cans with parchment or nylon cap. Store raw jam in the fridge.

Five Minute Raspberry Jam

Ingredients:

raspberry - 1 kg;
sugar - 500 g.

Method of preparation

sort out the raspberries. If necessary, rinse by immersing in a colander in a bowl of water. Remove the sepals.
Fold the berries in the cooking basin, add sugar. Leave for 4 hours. During this time, raspberries will give juice.
Prepare sterile jars that can be steamed or baked in an oven. Boil lids in a saucepan with water for 5 minutes. Place jars and lids on a towel and dry. Jam can not be poured into a wet container, otherwise it can sour.
Place the raspberry bowl on the stove and slowly bring the contents to a boil, removing the froth. Then increase the fire and boil the jam for 5-6 minutes. To prevent the berries from losing their shape, do not stir the jam, but only gently shake the dishes.
When hot, pour into the cans and seal the lids tightly.
Turn the cans upside down and cool in that position.

Raspberry jam, rubbed with sugar

Ingredients:

raspberry - 1 kg;
sugar - 300 g;
water - 150 g.

Method of preparation

sort out the raspberries. Remove the sepals.
Fold it in a wide saucepan. Pour water. On low heat, bring to a boil and boil for 4 minutes. Remove from heat.
Hot rub through a sieve. Put in the cooking basin. Add sugar, mix and heat at 80 ° for several minutes.
Hot pour into sterile jars, cover with lids.
Put in a pan with hot water and sterilize 15 minutes half liter jars and 20 minutes liter.
Immediately roll up hermetically.
Cool upside down.

Raspberry jam with agar-agar

Ingredients:

raspberry - 300 g;
sugar - 200 g;
water - 600 ml;
agar-agar - 4 tsp.

Method of preparation

sort out the raspberries. If it is contaminated, rinse in cold water. Remove the sepals.
Pour sugar into the dishes and pour water. Bring the syrup to a boil and cook for 10 minutes.
Into the hot syrup pour out the raspberries and cook for 15 minutes, removing the froth.
In another dish, soak the agar-agar with 200 ml of water for 20-25 minutes. Then put on the stove and bring to a boil.
Pour the agar-agar into the jam and heat for 5 minutes.
Pour the jam into prepared sterile dry jars, seal hermetically. Turn the cans upside down and cool in this position.

Mistress to note

Raspberry jam is stored in a dry, cool, dark place.

Despite the scrupulous implementation of all the rules for cooking jam, sometimes it sours.

If a slight mold has appeared on the surface of the jam, it is carefully removed, and the jar is again covered with parchment. This jam should be eaten first.

If you start to sour the jam, it should be put in the cooking basin, add 200 g of sugar for each kilogram of jam and digest, be sure to remove the foam. Then hot packaged in jars. Compote is boiled out of it, jelly, make mousses.

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