Liquid raspberry jam recipe
Liquid raspberry jam recipe
Ingredients
| INGREDIENTS | WEIGHT | CALORIES (kcal per 100 g) |
|---|---|---|
| Raspberries | 1 kg. | |
| Sugar | 500 g. | 374 |
Step-by-step recipe for making liquid raspberry jam with photo
And the sweetness is prepared like this:
-
Peel the raspberries, rinse them, place them in a container, add sugar, set aside, juice should appear.
Video recipe Liquid raspberry jam
Raspberries in chocolate - winter five-minute
And you can also pamper your family with indescribably delicious, unusual and unique winter raspberries in chocolate called “Five Minutes”!
So, in order to prepare sweets according to this recipe, you will need:
Ingredients:
raspberries-500 g;
lemon juice from 1 citrus;
sweet powder-200 g;
milk chocolate-100 g.
This is how the delicacy is prepared:
-
Place the freshest raspberries into a container, add sweet powder, and pour in lemon juice.
Place the container with the contents on the fire, boil, cook over low heat for 5 minutes.
Chop the chocolate, add it to the raspberries, boil again, and cool.
Raspberry jam. 12 recipes for raspberry jam for the winter - secrets with photos
All people know the word “jam” from an early age. They also know that each raspberry jam contains its own inimitable secret of taste. When you see any kind of jam, you immediately want to try it and find out the secret of its taste.
And having learned the taste of jam, the search for a recipe begins. Start your search for the most delicious raspberry jam recipe with this article.
To open a discussion about which jam is the most delicious, check out the recipes for other tasty berries and fruits.
Contents of recipes in the article:
Raspberry jam - traditional recipe
You will need:
- 1 kg of berries
- 1 kg sugar
Making the recipe:
It is advisable to take berries that are not completely ripe, but brightly colored and well-fragrant. Very often, raspberries are affected by the larvae of the raspberry bug, and therefore the raspberries are first dipped in a solution of table salt for 10 - 15 minutes (one teaspoon of salt per 1 liter of water), and then washed with clean, cool water. If the berries are unstained and healthy, it is better not to wash them, but simply carefully and painstakingly sort the berries by hand.
The core in the middle of the berry is removed.
Cover raspberries with sweet sand
Then add half the amount of sugar taken for cooking to the berries and leave them in a cool place for 5 - 6 hours.
From the resulting juice and the second half of sugar, cook syrup and cool slightly. Place the berries in the prepared syrup, shake the dish carefully so that the berries fall into the syrup and
let the jam cook until the syrup reaches a suitable thickness.
Raspberry jam for the winter in sweet syrup
You will need:
- 1 kg raspberries
- 1.5 kg sugar
- 31/2 cups water
Making the recipe:
Create a sweet syrup and pour it over the cooked berries.
After 4-5 hours, separate the syrup through a colander and boil.
Then set the syrup aside and cool slightly.
Raspberry jam in syrup
Put berries in it. Place on low heat and cook until tender.
Recipe for raspberry jam with whole berries
You will need:
- 1 kg raspberries
- 1.5 kg sugar
- 31/2 cups water
Making the recipe:
- Prepare sweet syrup and cool.
- Place the cooked berries in cool syrup and bring to a boil over low heat.
- After 5 minutes, remove from heat and cool to room temperature.
- Then bring to a boil again and cook for 10 minutes.
- Remove from heat again and cool for 15 minutes, then cook until tender.
The total cooking time should not exceed 30 minutes.
An ancient recipe for raspberry jam
You will need:
- 1 kg raspberries
- 1.5 kg sugar
Making the recipe:
Pour the berries into a cooking bowl in 1 - 2 layers, cover with sugar and leave for 8 - 10 hours, then put on ice or in the refrigerator.
After this, bring to a boil over low heat and cook for 18 - 20 minutes. Ready.
Raspberry jam with gelatin and orange
You will need:
- 300 g raspberries
- 1 orange
- 500 g sugar
- 2 teaspoons gelatin
Making the recipe:
Sort and mash the raspberries.
Peel the orange and remove membranes. Cut the pulp into cubes.
Combine raspberries, orange, sugar and gelatin, stir, leave overnight (that is, in the dark) . After this, bring the prepared mass to a boil and cook for 4 minutes.
Place the hot jam into sterilized half-liter jars, cover with boiled lids and let cool.
Raspberry jam with citric acid
You will need:
- 1 kg of berries
- 1.2 sugars
- 1/2 cup water
- 2 - 3 g citric acid
Making the recipe:
- Sprinkle the raspberries in layers with sweet sand and place in a cool space for 12 hours.
- Then add half a glass of water and put on low heat.
- Cook until done in 1 batch, skimming off the foam.
- Before the end of cooking, add 2-3 g of citric acid to preserve the color of the berries.
- The readiness of the jam is determined by a temperature of 105 - 106 degrees C.
Thick raspberry jam. How to cook ?
You will need:
- 1 kg of berries
- 1.2 kg sugar
- 1 glass of water
Manufacturing:
- Prepare sweet syrup and immediately pour it over the berries.
- When the syrup has cooled, carefully drain it, bring to a boil, skim off the foam and pour it over the berries again.
- Do this 2-3 more times, then cook until done.
Raspberries for the winter, mashed with sugar
You will need:
- 1 kg raspberry puree
- 0.3 - 1 kg sugar
Manufacturing:
Heat the berries with a small amount of water over low heat until they release juice. Rub the mixture through a sieve, mix with sugar and heat until it is completely dissolved.
Place in jars and sterilize in bubbling water:
- half-liter jars - 20 - 22 minutes
- liter - 30 - 35 minutes
Raspberries in their juice for the winter without sugar
Making the recipe:
Place the cooked berries in an enamel pan and heat over low heat until they release juice.
When hot, transfer to jars and pasteurize at 90 degrees C: half-liter jars - 15 minutes, liter jars - 20 minutes.
Raspberry jam with aromatic strawberries for the winter
You will need:
- 1 kg large raspberries
- 200 g fragrant strawberries
- 1.3 kg sugar
- 3 g citric acid
Manufacturing:
- Sort through the raspberries and remove leaves, stalks, and rotten berries.
- Wash the strawberries, remove the stems and let them dry.
- Place the berries in a saucepan for making jam, add 500 - 600 g of sugar. Let it brew for 6 - 7 hours, always in a cool place.
- Then place the pan on low heat, add the remaining sugar and bring to a boil.
- Stir the jam carefully so as not to destroy the berries.
- Remove from heat, let steep for 3-4 hours, then cook for another 10-15 minutes and immediately transfer to jars.
- Before finishing the cooking process, add citric acid to the jam. Store jars in a cool place.
Raspberries for the winter, crushed with sugar
You will need:
- 1 kg of berries
- 2 kg sugar
Manufacturing:
Mash freshly picked and dry berries with a pestle or through a meat grinder and carefully mix with sugar.
Then heat the mixture over low heat, without bringing it to a boil. When all the sugar has dissolved, transfer the mixture into dry jars, sprinkle sugar on top and cover with plastic lids.
Raspberry jam “Five Minute” - video recipe
The ability to grow berries, fruits and vegetables on your own plot is becoming increasingly prestigious. And the art of preserving the harvest for a long time is a burning topic that interests almost all readers. Find a suitable material (recipe) and create.
6 recipes for fragrant raspberry jam
On Raspberry Jam Day, treat yourself and your loved ones to wonderful jam, a tasty five-minute jam and unusual combinations with blueberries and melon.
Before making jam, peel the raspberries from the stems and carefully wash the berries with cool water.
1. Five-minute raspberry jam
The most common method for making the most delicious jam. The berries are not very soft, and the syrup comes out clear.
Ingredients
- 1 kg raspberries;
- 1 kg sugar.
Manufacturing
In a saucepan, add sugar to the raspberries and leave for 3-5 hours so that the berries release their juice. Bring the mixture to a boil over moderate heat and cook for 5 minutes. During the manufacturing process, skim the foam from the jam.
2. Seedless raspberry jam
The jam comes out thick, smooth and sweet, but not at all cloying. Thanks to citric acid, the jam will not become sugary and will delight you with its great taste and mixture for a long time.
Ingredients
- 1.2 kg raspberries;
- 100 ml water;
- 800 g sugar;
- 2 g (at the tip of a knife) citric acid.
Manufacturing
Grind the raspberries with a blender or masher. Place the berries in a saucepan, place over moderate heat and add water. Skimming the foam from time to time, bring the berry mass to a boil and cook for 3 minutes.
Grind the raspberries through a sieve into another pan. Add sugar and stir thoroughly. Bring the mixture to a boil again and cook for 15–30 minutes.
Check readiness this way: drop a little jam onto a clean, cool plate and run a spoon through it. If the edges do not stick together, the food is ready.
In a mug, dissolve citric acid in a small amount of water. Pour this mixture into the berry mixture, bring to a boil and remove from heat. The jam will thicken once it cools completely.
3. Raspberry jam without cooking
This incredibly simple recipe will allow you to enjoy the freshest and most fragrant raspberries in the winter.
Ingredients
- 1 kg raspberries;
- 1 kg sugar.
Manufacturing
Add sugar to the raspberries and crush with a masher. Leave for 4-5 hours until the sugar is completely dissolved. Stir the berry mixture occasionally.
Place the raw jam in plastic containers or plastic bags and store in the freezer.
The jam can also be placed in sterilized jars and stored in the refrigerator, but for this you need to consume not 1 kg, but 1½ kg of sugar.
4. Thick raspberry jam
To create a thick jam, you don’t have to cook it for a long time. You can simply add gelatin to it.
Ingredients
- 1 kg raspberries;
- 800 g sugar;
- 25 g (2 tablespoons) gelatin;
- 70 ml water.
Manufacturing
Place the berries in a saucepan, add sugar and shake. Leave for several hours so that the raspberries release their juice.
Place over moderate heat, bring to a boil, remove from heat and cool. Repeat cooking, let cool. Bring the berry mass to a boil again.
Dissolve gelatin in warm water. When the jam boils for the third time, pour the gelatin mixture into the pan, stirring constantly. After cooling, the dessert will thicken.
5. Raspberry, melon and citrus jam
Cool sweet smell and special sourness.
Ingredients
- 2 lemons;
- 1 lime;
- 200 g coffee sugar;
- 200 ml water;
- 1.8 kg of snow-white sugar;
- 1.5 kg melon pulp;
- 800 g raspberries.
Manufacturing
Grate the lemons and limes into a bowl and squeeze the juice out of the fruit. Add brown sugar, stir and leave for an hour.
Pour the contents of the bowl into a saucepan, add water and white sugar. Place over medium heat, stir and bring to a boil.
Place the melon pulp, cut into small cubes. Bring the mixture to a boil again and cook for 5 minutes. Add the raspberries and, skimming the foam from time to time, cook for another 5 minutes.
Leave the food to cool for several hours. Then bring it to a boil again over medium heat and cook for 20 minutes.
6. Raspberry and blueberry jam
A very thick jam that can be served not only with tea, but also used as the inside of pies.
Ingredients
- 400 g raspberries;
- 200 g blueberries;
- 600 g sugar.
Manufacturing
Place raspberries and blueberries in a saucepan and add sugar. Leave for a couple of hours so that the berries release their juice.
Place over medium heat, bring to a boil and, stirring constantly, cook for 15 minutes. Cool, bring to a boil again and cook for 15 minutes. Let cool and repeat cooking again.
Raspberry jam. 12 recipes for raspberry jam for the winter - secrets with photos
All people know the word “jam” from an early age. They also know that each raspberry jam contains its own inimitable secret of taste. When you see any kind of jam, you immediately want to try it and find out the secret of its taste.
And having learned the taste of jam, the search for a recipe begins. Start your search for the most delicious raspberry jam recipe with this article.
To open a discussion about which jam is the most delicious, check out the recipes for other tasty berries and fruits.
Contents of recipes in the article:
Raspberry jam - traditional recipe
You will need:
- 1 kg of berries
- 1 kg sugar
Making the recipe:
It is advisable to take berries that are not completely ripe, but brightly colored and well-fragrant. Very often, raspberries are affected by the larvae of the raspberry bug, and therefore the raspberries are first dipped in a solution of table salt for 10 - 15 minutes (one teaspoon of salt per 1 liter of water), and then washed with clean, cool water. If the berries are unstained and healthy, it is better not to wash them, but simply carefully and painstakingly sort the berries by hand.
The core in the middle of the berry is removed.
Cover raspberries with sweet sand
Then add half the amount of sugar taken for cooking to the berries and leave them in a cool place for 5 - 6 hours.
From the resulting juice and the second half of sugar, cook syrup and cool slightly. Place the berries in the prepared syrup, shake the dish carefully so that the berries fall into the syrup and
let the jam cook until the syrup reaches a suitable thickness.
Raspberry jam for the winter in sweet syrup
You will need:
- 1 kg raspberries
- 1.5 kg sugar
- 31/2 cups water
Making the recipe:
Create a sweet syrup and pour it over the cooked berries.
After 4-5 hours, separate the syrup through a colander and boil.
Then set the syrup aside and cool slightly.
Raspberry jam in syrup
Put berries in it. Place on low heat and cook until tender.
Recipe for raspberry jam with whole berries
You will need:
- 1 kg raspberries
- 1.5 kg sugar
- 31/2 cups water
Making the recipe:
- Prepare sweet syrup and cool.
- Place the cooked berries in cool syrup and bring to a boil over low heat.
- After 5 minutes, remove from heat and cool to room temperature.
- Then bring to a boil again and cook for 10 minutes.
- Remove from heat again and cool for 15 minutes, then cook until tender.
The total cooking time should not exceed 30 minutes.
An ancient recipe for raspberry jam
You will need:
- 1 kg raspberries
- 1.5 kg sugar
Making the recipe:
Pour the berries into a cooking bowl in 1 - 2 layers, cover with sugar and leave for 8 - 10 hours, then put on ice or in the refrigerator.
After this, bring to a boil over low heat and cook for 18 - 20 minutes. Ready.
Raspberry jam with gelatin and orange
You will need:
- 300 g raspberries
- 1 orange
- 500 g sugar
- 2 teaspoons gelatin
Making the recipe:
Sort and mash the raspberries.
Peel the orange and remove membranes. Cut the pulp into cubes.
Combine raspberries, orange, sugar and gelatin, stir, leave overnight (that is, in the dark) . After this, bring the prepared mass to a boil and cook for 4 minutes.
Place the hot jam into sterilized half-liter jars, cover with boiled lids and let cool.
Raspberry jam with citric acid
You will need:
- 1 kg of berries
- 1.2 sugars
- 1/2 cup water
- 2 - 3 g citric acid
Making the recipe:
- Sprinkle the raspberries in layers with sweet sand and place in a cool space for 12 hours.
- Then add half a glass of water and put on low heat.
- Cook until done in 1 batch, skimming off the foam.
- Before the end of cooking, add 2-3 g of citric acid to preserve the color of the berries.
- The readiness of the jam is determined by a temperature of 105 - 106 degrees C.
Thick raspberry jam. How to cook ?
You will need:
- 1 kg of berries
- 1.2 kg sugar
- 1 glass of water
Manufacturing:
- Prepare sweet syrup and immediately pour it over the berries.
- When the syrup has cooled, carefully drain it, bring to a boil, skim off the foam and pour it over the berries again.
- Do this 2-3 more times, then cook until done.
Raspberries for the winter, mashed with sugar
You will need:
- 1 kg raspberry puree
- 0.3 - 1 kg sugar
Manufacturing:
Heat the berries with a small amount of water over low heat until they release juice. Rub the mixture through a sieve, mix with sugar and heat until it is completely dissolved.
Place in jars and sterilize in bubbling water:
- half-liter jars - 20 - 22 minutes
- liter - 30 - 35 minutes
Raspberries in their juice for the winter without sugar
Making the recipe:
Place the cooked berries in an enamel pan and heat over low heat until they release juice.
When hot, transfer to jars and pasteurize at 90 degrees C: half-liter jars - 15 minutes, liter jars - 20 minutes.
Raspberry jam with aromatic strawberries for the winter
You will need:
- 1 kg large raspberries
- 200 g fragrant strawberries
- 1.3 kg sugar
- 3 g citric acid
Manufacturing:
- Sort through the raspberries and remove leaves, stalks, and rotten berries.
- Wash the strawberries, remove the stems and let them dry.
- Place the berries in a saucepan for making jam, add 500 - 600 g of sugar. Let it brew for 6 - 7 hours, always in a cool place.
- Then place the pan on low heat, add the remaining sugar and bring to a boil.
- Stir the jam carefully so as not to destroy the berries.
- Remove from heat, let steep for 3-4 hours, then cook for another 10-15 minutes and immediately transfer to jars.
- Before finishing the cooking process, add citric acid to the jam. Store jars in a cool place.
Raspberries for the winter, crushed with sugar
You will need:
- 1 kg of berries
- 2 kg sugar
Manufacturing:
Mash freshly picked and dry berries with a pestle or through a meat grinder and carefully mix with sugar.
Then heat the mixture over low heat, without bringing it to a boil. When all the sugar has dissolved, transfer the mixture into dry jars, sprinkle sugar on top and cover with plastic lids.
Raspberry jam “Five Minute” - video recipe
The ability to grow berries, fruits and vegetables on your own plot is becoming increasingly prestigious. And the art of preserving the harvest for a long time is a burning topic that interests almost all readers. Find a suitable material (recipe) and create.