How to make raspberry jam for the winter
What you need for raspberry jam
For 1 kilogram of raspberries you need 0.7-1 kilograms of sugar.
How to make raspberry jam
1. Carefully sort out the raspberries, removing the spoiled berries, and put in a saucepan for jam. If the marina is large and dense, you can wash it, but usually they are limited to sorting out, since the berry instantly crumples and flows.
2. Sprinkle raspberries with sugar: put a layer of berries in a saucepan, sprinkle generously with sugar - and so on until the raspberries are finished. Take a larger pot.
3. Leave for 3 hours at room temperature (20-22 degrees), gently stirring raspberries every half hour.
4. Put the saucepan with berries on a low heat, bring to a boil, then cook for 20 minutes over medium heat, stirring gently.
5. Without cooling, spread the raspberry jam in hot sterilized jars, close tightly, and turn over until cooled. From 4 kilograms of raspberries and 2.5 kilograms of sugar, 5 liters of ready-made jam were obtained. Store in a refrigerator or a cool, dark place.
How to cook raspberry jam in a slow cooker
1. Sort out and wash raspberries.
2. Put the raspberries in a multicooker bowl, cover with sugar, mix gently.
3. Set the multicooker to the "Stew" mode, cook the jam with the multicooker lid closed for 10 minutes.
4. Put the finished jam into sterilized jars, roll up, cool and store.
How to make raspberry jam in a bread maker
1. Put 1 kilogram of berries in a bowl of a bread machine.
2. Pour in 1 kilogram of sugar, evenly distribute the sugar by shaking the bowl several times.
3. Place the bowl with raspberries in the bread maker, set the "Jam" or "Jam" mode.
Transfer the finished jam to dry clean jars and roll up.
How to make raspberry orange jam
Raspberry and orange jam productsFresh or frozen raspberries - 1.5 kilograms
Oranges - 1 kilogram
Sugar - 1.5 kilograms
How to make raspberry orange jam
1. Sort out raspberries, remove possible debris. Peel the oranges, disassemble into slices and remove the peel from each orange slice.
2. Put the raspberries and oranges, sprinkling with sugar, in an unenamelled saucepan.
3. Put the raspberries and oranges on a low heat and cook for 5 minutes, stirring constantly and removing the foam.
4. Then remove the raspberry-orange jam from the heat, leave for 30 minutes.
5. Put the saucepan with jam on the fire again and bring to a boil again, then cool for 30 minutes.
6. Bring the jam to a boil for the last time and pour into sterilized jars.
Fusofacts
- Raspberry is a very delicate berry, so when there is confidence in the ecological compatibility of the berry, it should not be washed. If you still need to wash it, then it is better to do this by immersing the colander with berries in a wide container of cold water. To make the water completely glass (otherwise the jam will turn out to be liquid), leave the berries in a colander for 20 minutes, occasionally shaking slightly.
- To cook jam without raspberry hard seeds, simply rub the berries through a fine sieve - either before cooking or after. In fact, it will work out already jam.
- A saline solution will help get rid of white worms and insects found on raspberries. Pour the berry into a basin and pour in saline for 10 minutes (take a teaspoon of salt for 1 liter of water). Drain the dirty water and rinse the raspberries gently.
- Since raspberries retain their disinfecting properties even after cooking, although it is desirable to sterilize the jars, it is not at all necessary.
- The most useful raspberry jam is liquid, it has a minimum of sugar and heat treatment, but maximum benefits. If you boil water and make the jam thicker, it loses its benefits with prolonged cooking.
- Since raspberries are a juicy berry, you will most likely not be able to quickly cook the jam of the desired consistency without adding pectin. To cook jam with pectin, add 1 bag of 20 grams of gelling agent (Confiturka, Zhelfix) to 1 kilogram of berries (Confiture, Zhelfix) immediately after adding sugar - and mix the jam thoroughly. When using pectin, the sugar rate can be reduced to 0.5 kilograms without loss of thickness. To make the jam thick, you can increase the amount of sugar - for every kilogram of raspberries, take 1.2-1.4 kilograms of sugar. Just keep in mind that this will affect the taste of the jam: it can become cloying. Conversely, if the raspberry jam is too thick, add more berries.
- Raspberry jam contains natural salicylic acid, which has anti-inflammatory and antipyretic properties. Raspberry jam will help not only with a cold, but also with stress, because contains copper, which is found in most antidepressants.
- The taste of raspberry jam, depending on the type of raspberry, can be too tart, even slightly bitter. To control the taste, it is best to try the raspberries before making the jam, and if tart notes are observed, you can add strawberries or oranges.
- Enamel or stainless steel dishes are suitable for making raspberry jam.
- For maximum preservation of vitamins A, E, PP (giving the skin a fresh color and elasticity) it is better to cook a five-minute jam or grind raspberries with sugar. You need to store the grated raspberries in the refrigerator.
- The calorie content of raspberry jam is 270 kcal.
- If the raspberry jam is fermented or sugared, you can ferment it again by adding a glass of sugar for each liter of jam. Cook for 5 minutes after boiling and be sure to remove the foam.
