Apple jam is the most popular and favorite sweet treat. It is not only tasty, but also very useful. The majority of the population does not know about many qualities of this product.

You should definitely know about the beneficial properties of apple jam. It contains all the vitamins and minerals. There are a lot of them both in fresh apples and in the boiled version. Contains:

• beta-carotene;
• vitamins (A, B1, B2, H, C, PP);
• potassium;
• calcium;
• sodium;
• zinc;
• phosphorus;
• iron;
• magnesium;
• selenium.

All these components are completely transferred in apple jam.

Sweet dessert contributes to:

• normalization of digestion;
• strengthening the heart muscles;
• lowering blood cholesterol.

In addition to the listed beneficial effects, the product is an excellent source of vitamins, trace elements, and nutrients.

Interesting recipes for apple jam for the winter

Any hostess loves to experiment. Each, for sure, has a special recipe from her grandmother. There are many interesting and simple recipes for apple jam that all housewives should know about.

Before starting the process of making apple jam for the winter, it is necessary to process the fruits. They should:

Apples may or may not be peeled. However, jam without them turns out to be more tender and homogeneous.

Easy Apple Jam Recipe

This is the traditional way of cooking. Sweets include:

• kilogram of apples;
• glass of water;
• kilogram of sugar;
• 1 tsp citric acid.

Pour pre-prepared into a container for cooking.
They can be ground or finely chopped. Add all the ingredients there and put on fire. It is necessary to stir constantly so that it does not stick. After boiling, cook for about half an hour.

Jam will get thicker if you cook it over high heat. For more liquid - you need to well reduce the power of fire.

The finished dessert in a hot state is poured into sterilized jars and closed. Store preferably in a cool place.

This is a fairly simple recipe for apple jam. It is convenient to cook it from any kind of fruit. Ripe, sweet, sour apples are also suitable. The result, of course, will please the hostess.

Recipe with cinnamon and vanilla

How to make apple jam with a special flavor? Just one minor ingredient can dramatically change the taste of a dish. To get jam from apples with a special, unusual taste, you need to add a pinch of cinnamon and vanillin to it.

For cooking, you will need components such as:

• kilogram of apples;
• kilogram of sugar;
• half a glass of water;
• ground cinnamon and vanilla.

Apples must be prepared in advance, as indicated above. Grind in a meat grinder. Pour the resulting mixture into a non-stick pan. Pour water over apples and put on fire. Boil this mixture for half an hour over low heat. Throughout the cooking process, it is necessary to stir the consistency, as it gurgles and splashes on the sides.

After 30 minutes of cooking add sugar. Boil almost ready apple jam over low heat for another half an hour. You can add a pinch of vanillin and cinnamon along with sugar or 10 minutes later.

If you do not like the strong aroma of cinnamon, you can boil a cinnamon stick with jam for 15 to 20 minutes, then take it out.

You can cook apple jam for the winter according to this recipe with the addition. It is sprinkled with sugar.

At the same time, zest, cinnamon, and vanillin are used. The taste is extraordinary. Jam is removed from the fire and immediately rolled up.

In apple jam, you can add ingredients such as cinnamon, lemon, anise, cloves. Cherry leaves are also used for a special flavor.

Recipe for Antonovka apple jam for the winter

There is a special ingredient in the Antonovka apple jam recipe for the winter. This is nothing but a whole liter of water. The peculiarity lies in the very variety of the fruit. They have a lot of pectin, which perfectly turns the liquid. For jam you need:

• kilogram of ready apples;
• liter of water;
• kilogram of sugar;
• 0.5 tsp citric acid.

Apples must be peeled and seeded, grated on a coarse grater. Pour all the ingredients into the saucepan immediately and stir to cook. After boiling, cook for another 40 minutes. Close while hot.

The peculiarity of this recipe lies precisely in the variety of apples. Jam from them turns out like marmalade. Each small slice of the fetus is preserved intact. Water turns into hard jelly.

Jam from apples in a slow cooker

In addition to the traditional ways of preparing a sweet dessert, it is possible to use a slow cooker. This device will facilitate the task of the hostess and prepare excellent jam.

You need to take:

• kilogram of apples;
• 0.5 kilograms of sugar;
• 2.5 cups of water.

After peeling the skins from apples, do not throw them away, but steam them in the multicooker itself, pouring 200 ml of boiling water. This will pull the pectin out of the skin and help the jam thicken.

Washed and peeled apples should be finely chopped and poured into a slow cooker, add the juice obtained from boiling the skins. Pour everything with sugar and put on the quenching mode for 1 hour.

At the end of the mode, you need to mix everything and turn on the baking mode for 40 minutes. Stir the jam several times during the process.

Pour the finished dessert into jars and roll up. Cooking apple jam in a slow cooker is not difficult. You need to be careful with the heating temperature of the device. Jam is cooked no higher than at 130 degrees. If there is a choice of temperature, it must be set exactly at 130 degrees.

The number of apples for cooking jam in a slow cooker should not exceed 1 kg. Otherwise, the dessert will pour into the slow cooker and ruin both it and the jam.

If you follow the primitive rules of cooking, it will not be difficult to cook a thick, transparent apple jam of a beautiful bright shade. No need to think about how to make apple jam for the winter at home, it's quite simple and quick to do.

This delicious dessert can be used both as a sweet addition to tea, and for making buns and pies.

Jam, as everyone knows, is a close relative of jam, and for its preparation, fruits and berries are boiled in honey or sugar syrup to a state close to jelly. But the consistency of jam can still vary, and be either homogeneous, in the form of a puree, or contain denser pieces of fruit.

And jam does not look like jam at all, because it looks different, and it is cooked differently. For jam, it is important to keep the berries or fruits whole, transparent, saturated with juice. Therefore, jam is often boiled in several steps, even, perhaps, for several days. And in jam, fruits, on the contrary, should be boiled, and it is usually boiled in one go. True, not always.

It is very convenient for the hostess to organize the simultaneous cooking of jam and preserves. When sorting through fruits and berries, only selected ingredients will go into jam, and second-class raw materials are quite suitable for jam: small and crushed berries and fruits, but, of course, not spoiled or rotten. And on the farm, both jam and jam are equally useful, because their areas of use are still different: you can’t put jam in pies, but jam is quite suitable for this.

The most delicious homemade fruit jams, recipes with photos and videos

Cook jam for the winter can be from a variety of fruits, but it is better to take those that are well boiled and gelled. From apples, sour varieties are best suited, you can take plums, quinces, pears, apricots, cherries, and other fruits and berries. What is not cooked from jams inventors - mistresses! From grapes, oranges, bananas, melon, lemon and kiwi. Yes, you will see for yourself when you get acquainted with all these recipes.

You will immediately notice the current fashion trend making jam- mixing different components in one product. After all, fashion makes itself felt in all aspects of our lives, and today there are not only “fashionable” products for making jam, such as bananas, kiwi, oranges and lemons, but the very type of jam has changed, and this happened under the influence of the current trends.

Today, jams from one type of product are quoted not so much as mixed ones, in which several ingredients are combined. And, I must say, a lot of interesting things have been discovered in this field, and we will now introduce you to these finds.

A common point for all recipes will be the sterilization of jars and lids, because jam for the winter, as a rule, roll up. Jars, usually half a liter are chosen, because large jam jars are not needed, these are not cucumbers. Jars are thoroughly washed and sterilized. You can boil them, you can hold them over a jet of steam by putting the jar on the spout of a boiling kettle and turning it slightly so that the steam goes through the entire inner surface. After sterilization, the jar must be completely dried. The lids are boiled separately.

Let's get straight to the recipes. making jam.

Jam from grapes with lemon

Ingredients:

Grapes, pitted or large, one and a half kilograms;

Sugar sand, 570 g.

Let's consider in detail how to make jam from grapes with the addition of lemon juice.

1. Wash the lemon or lemons and squeeze the juice out of them. We need 2 tbsp. l. freshly squeezed lemon juice.

2. Pick and wash the grapes. Remove the bones from the inside, if possible free from the peel. It is advisable to buy very ripe large grapes, in which case your task will be easier: the skin will be removed, and the pulp with seeds will be rubbed through a sieve. In this case, the bones will remain in the sieve. If the grapes are seedless, with a dense skin, you can simply crush it before cooking.

3. Pour the prepared grapes with sugar and mix with lemon juice in a jam bowl or in a wide enameled bowl.

4. Put the dishes on a small fire and heat slowly. After bringing to a boil, cook for 20-25 minutes, then test for readiness.

5. A very original test for readiness is offered: keep an empty saucer in the freezer for 10 minutes, put half a teaspoon of jam on it, after which put the saucer on the refrigerator shelf, no longer in the freezer, for exactly 1 minute. Take out the saucer and run your finger over the jam. If the edges of the formed groove do not tend to connect, then the jam is considered ready.

6. If the sample did not satisfy you, then you should cook the jam further, until the moment when you consider that it has been brought to full readiness.

7. Hot jam is laid out in sterilized jars, after which they are corked with lids.

Melon jam

Ingredients:

Melon, peeled from seeds and skins, 1 kg;

Sugar, 1.5 kg;

Citric acid;

Vanillin;

Syrup from half a liter of water and 50 g of sugar.

Let's take a closer look, how to make jam from such an unusual product. A melon, after all, is not a cherry or an apple. They usually cook fruit jams, or berry, but from a melon ... But, they say, it is unusually tasty. So, let's try to cook.

1. Cook syrup from half a liter of water and 50 g of sugar, as described in the recipe.

2. Gently cut the melon pulp into cubes and dip into boiling syrup.

3. Cook the melon in syrup for 10-15 minutes, then add all the sugar, and continue the cooking process. After 10 minutes, put citric acid, and at the end of cooking add vanillin. Cooking for more than 30 minutes is not worth jam, because with prolonged cooking it begins to lose its appearance and aroma.

4. We spread the hot jam in sterilized jars, gradually so that the cold jar does not crack, and roll it up.

apricot jam,recipe with video

Ingredients:

Apricots, 1 kg;

Sugar, 800 g;

Citric acid, 6 g.

Consider step by step how to cook apricot jam. Here the rule is especially relevant - do not digest, because apricots are known as tender fruits, and their pulp is easily destroyed. Let's start cooking apricot jam, and this cooking will be phased.

1. Apricots for jam should be selected strong and bright, not overripe, then the jam will turn out beautiful. We wash the apricots, take out the seeds, and divide each fruit into 4 parts.

2. Add citric acid to cold water, in the ratio of 1 teaspoon, without any slide, per 1 liter of water, and in this water, after dissolving the acid, we lower the apricots and soak for some time. Then we pour out the water.

3. The first stage of cooking. We take out apricots from acidified water. We take from the total number of apricot slices ¾ of their total number, put them in a basin or in a saucepan, low and wide, fill it with water, very little, and start cooking. Cook until the flesh begins to soften.

4. The second stage of cooking. In boiling apricots, add ¼ of the sugar, which is based on the recipe. Stir and cook for another 15 minutes.

5. The third stage of cooking. Pour the rest of the sugar and the remaining apricots into the basin, add the citric acid mentioned in the recipe. Cook until the jam begins to resemble jelly. Collecting foam.

6. We lay out the boiling jam in sterilized jars, roll them up, turn them over and cover with a towel.

How to make apricot jam. Video recipe

Orange and banana jam, recipe with photo

Ingredients:

Medium-sized thin-skinned oranges, 4 pcs.;

Bananas, peeled, 900 g;

Lemon, 1 piece;

Sugar, 500 g

Now let's see how to cook orange jam with bananas and lemon.

1. First of all, we prepare the products: peel the oranges and lemons, carefully peel off the films and sort the citrus fruits into slices.

2. Put the slices of lemon and orange in a blender and turn them into lemon-orange puree.

3. We cut the banana pulp into small cubes or also subject it to the puree operation using the same blender. The structure of the future jam depends on how you process the bananas - whether it will be absolutely homogeneous, or small lumps will appear in it.

4. Mix chopped bananas with lemon-orange puree, which is more like juice with pulp. Pour the sugar according to the recipe there.

5. Put everything together on fire in a basin or in a low and wide saucepan and cook until thickened, stirring occasionally.

6. Pour the finished jam in a boiling state into sterilized jars and roll up.

Now they offer many different dishes, including pastries and other types of culinary products, in which one of the main roles is given to bananas. And it is right. Firstly, we are used to the fact that we constantly have bananas both on the market and in supermarkets, and we have already begun to master this product. Secondly, a banana has many useful qualities and almost no contraindications, except for diabetics. And, finally, due to its structure and soft texture, the banana is willingly amenable to cooking.

Here is another banana jam recipe.

Plum jam with banana and spices recipe

Ingredients:

Plums, 1 kg;

Banana, 1 piece;

Sugar, 1 glass;

Cinnamon, 1/3 teaspoon;

Carnation, 8 buds.

So let's see how to make jam from plums and bananas .

1. Plums should be chosen for this recipe so that the stone can be easily removed. If you buy dark plums, you will get a beautiful burgundy-colored jam, if lighter, then the color of the jam will change. My plums, dry, take out the seeds, breaking the fruit in half.

2. Blanch plum halves in boiling water for no more than 5 minutes. Boiling water after blanching is not poured: if you add sugar to it, you get an excellent compote.

3. After blanching the plums, grind with a blender to a puree state. Add a banana to the puree and turn on the blender again. It turned out plum-banana puree.

4. It is better to put the cloves whole so that they can be taken out later, but you can also grind and add to the jam in this form. In addition to cloves, add cinnamon and sugar to the jam, mix and cook.

5. Jam is kept in a state of slow boiling for about an hour, or until thickened, then laid out in tanks and rolled up.

Homemade cherry jam

Jam is often made from cherries, but there is one grandmother's recipe for cherry jam, which has a rare taste. And it's worth it to make it.

Ingredients:

Cherries, 1 kg;

Sugar, 1.5 kg.

We'll see, how to make jam according to my grandmother's recipe, having only a cherry berry. And, of course, sugar, but you can't make jam without it, no matter what it's made from.

1. Wash cherries in running water, air dry.

2. The most time-consuming process is removing the stone from each cherry. But without this it is impossible, so we gain patience and process all the cherries. We arm ourselves with some kind of auxiliary tool, take out the bones, and put the pitted cherries into an enameled basin or pan, in which we will cook jam.

3. Pour sugar into a saucepan with cherries and give the cherry time to release the juice. When this happened, we start cooking jam.

4. The first stage of cooking. It lasts 40-45 minutes, and all this time we lightly stir the contents of the pan and make sure that the boiling process is slow.

5. After the end of the first stage of cooking, put the pan in a quiet place and give the jam time to rest and change the consistency a little - it becomes thicker. The break lasts at least half an hour.

6. The second stage of cooking. Boil over low heat for about half an hour, let rest for 15 minutes.

7. The third stage is a repetition of the second.

8. Now the jam is ready, it is laid out in sterilized jars, covered with lids and rolled up.

Grandmothers cooked jams and jams in their own way, in the old way. This was done without haste, in several stages, as, for example, our cherry jam Grandma's recipe.

And granddaughters always have no time, and they want to come up with something of their own, not the same as it was before. We must not forget that the technique has jumped on the order, it's a sin to complain. And here's a modern recipe for you, for contrast. cherry jam-berries.

cherry jamin a slow cooker, with red currant

Ingredients:

Cherries, 1 kg;

Red currant berries, 0.5 kg;

Sugar, 1 kg.

A very successful addition is red currant, it has a high gelling ability, and an incomparable color of the finished product is guaranteed.

So let's see how to make jam from such not particularly compatible products as red currants and cherries.

1. First, prepare the berries. My cherries, dry, remove the seeds.

2. We carefully pick the currants from the branches, and this procedure, believe me, is no less laborious than removing the stones from cherries. Selected currant berries are also washed under running water and dried.

3. Mix the berries and grind with a blender.

4. We place the berry puree in the bowl of the multicooker, and put sugar there, as indicated in the recipe. We give the opportunity for the berries to release the juice, and the sugar to begin the process of dissolution. To speed up the process, stir the mixture periodically.

5. Turn on the "Extinguishing" mode and set the time to 1 hour. During this time, we take 2 breaks to mix the contents.

6. Jam is ready. We shift it into sterilized jars and roll it up.

apple jamwith lemon and kiwi

Ingredients:

Apples, 800 g;

Lemon, 2 pcs.;

Kiwi, 2 pieces;

Apricot kernels, 100 g;

Sugar, 800 g

Let's figure out how to cook apple jam with such interesting additions.

1. First, let's deal with apricot pits, or rather, grains from them. In order to peel off the skin from them, you must first fill them with water, for about 3-4 hours. After soaking in water, the skin lags behind the white grain and is easily removed. After that, the wet grains are slightly dried.

2. Now let's prepare the rest of the ingredients. We free the apples from seeds and core, peel the kiwi, remove the zest from the lemon and remove the seeds.

3. Grind fruits and citrus fruits, place them in a bowl or enamel pan, low and wide, in which we will cook jam.

4. The first stage of cooking. Heat the pot to a boil, then cook for 5 minutes. We only have time to remove the foam, as we already have to set aside the pot with jam for rest, which lasts 2 hours.

5. The second stage of cooking. Add apricot kernels to the jam and cook again for 5 minutes, turn off the heat and leave the jam untouched for another 5 minutes. Again we put on rest for 2 hours.

6. The third stage of cooking. We put the pan with jam back on the fire and cook again for 5 minutes. Ready jam should be laid out in jars, as usual, and rolled up.

Jam from oranges with dates, with the addition of nuts

Ingredients:

Large orange, 1 pc.;

Dates, 300 g;

Walnuts, kernels, 100 g;

Vegetable oil, 2-3 tbsp. l.

We'll see, how to make jam from such unusual components.

1. If possible, peel the kernels of the nuts beforehand.

2. Remove the seeds from the dates, crush them together with the nuts using a blender. You should get a smooth puree.

3. Add vegetable oil to the puree and use the blender again. As a result of whipping, you will get a lush and thick jam.

4. Put the jam in a pre-sterilized jar and put it on a shelf in the refrigerator. It should not be rolled up, and it should not be stored in the refrigerator for a long time, no more than 1 month.

There you are best recipes jams that are worth preparing for curious housewives. It's interesting to try what happens. Yes, and jam is such a product that has established itself as an indispensable ingredient in baking and freezing. It looks great in open pies, in various puffs, as a filling for pies and pancakes - it does not flow out, does not lose color and taste. And yet - he actively participates in the preparation of various yoghurts, curd masses, glazed curds and desserts. Harvest jam for the winter, do not lose!

Sometimes, we may suddenly encounter the fact that we have an allergy to a certain product or flower. Questioning an allergist online will help identify the problem and cause of concern, save you time and give you a quick and correct solution to your health problem.

summer time

We like summer not only for good weather, but also for the abundance of available berries and fruits, which are enriched with vitamins, useful microelements and phytoncides. They are very useful to eat fresh, but everyone wants to taste the juicy taste of the fruit in the winter. To do this, cook compotes, make jelly, jams, preserves.

Jam

Jam is a jelly-like product in which berries or fruits are almost boiled soft, and a drop of it on a plate quickly thickens. Sweetness is prepared from fruits containing a large amount of pectin - black and red currants, apples, gooseberries, lemons, etc.

gooseberry jam

In order to make gooseberry jam, we need:

• 500 ml of water;
• 1.5 kg of sugar;
• 1 kg of gooseberries.

Cooking

Large and ripe fruits of the shrub should be thoroughly washed, dried and the stalk removed. Then divide them into two parts of half a kilogram: chop one in a blender and combine with the remaining half. Mix the resulting mass with sugar, add water and cook over low heat, stirring constantly. Jam pour into jars, close and cool.

apple jam

In order to make apple jam, we need:

• 1 kg of sour apples;
• 800 g of honey;
• 1 glass of water.

Cooking

Wash the collected apples and cut into slices, remove the core and pour over boiling water for two minutes. Then we mix the chopped apples with honey and a glass of water, cook over low heat, stirring every minute. Then we lay out the jam in glass containers, cover with parchment paper and tie with an elastic band or twine.

Jam

Jam and jam are very similar, they differ only in that jam is made from fruit or berry puree without adding water and with sugar (700-900 g of sugar per 1 kg of puree). It is important that the jam does not burn: it is better to cook it on low heat, stirring every minute.

Winter time: jam jelly

If it's winter now, and you want real homemade berry jelly, but only jam is in the pantry, it doesn't matter. To make jam jelly, you can take absolutely any jam - strawberry, apple, cherry, gooseberry, etc. Also, the final product can be used as a filling for cakes or pies.

How to make jam jelly

First you need to take gelatin, pour it with cool water and let it infuse for an hour in order to let it dissolve. Dilute the jam with hot water and strain, setting the berries aside. Next, you need to add sugar to the resulting drink, boil for ten minutes and let cool to 50 degrees. Mix drink and gelatin. At the bottom of each container - jars, molds where there will be jelly - carefully lay out the berries and pour the resulting drink. Next, put the molds in the refrigerator for 5 hours. Jam jelly can be garnished with whipped cream. It can be eaten on the day of preparation, without delay. Jam jelly must be stored in a cold place. This will help preserve its flavor. You will definitely enjoy this delicious and, most importantly, natural food. In addition, knowing

What to make jam from
Jam is brewed from fruits and berries, the choice is mainly based on the season. In May, jams are made from apricots and strawberries. In June, jams are made from currants (red and black) and cherries, strawberries. In the middle of summer, they begin to cook from raspberries, apples and plums. In August and early September, jams are made from apples, lingonberries, gooseberries, and hawthorn. As a rule, each of the stages of the fruitful season has its own "golden" time, when you can buy fruits and berries at a very low price in the market or in the villages. Especially if there is a good harvest, they will give it at a big discount, if only to get rid of poorly stored products.

How long to cook jam
Depending on the type of fruit and juiciness, the preparation time can take up to a day, and the cooking time will be 15-25 minutes.

Whether to add pectin (agar-agar, gelatin)
The main "zest" of jam is its pleasant jelly structure, thanks to which the jam is moderately sweet and high in calories. Therefore, in general cases, pectin is useful.

Natural pectin is found in apples and apricots, gooseberries, plums and currants. However, when cooking, keep in mind that jam from them without pectin in powder will need to be boiled for quite a long time and it will turn out to be very concentrated.

How to cook jam - general rules
1. Wash the fruits and shake lightly in a colander to get rid of excess moisture. Bones, if present, should be removed.
2. Cover with sugar, and wait 1-8 hours, depending on the type of fruit, so that they give juice.
3. Prepare the gelling component: for example, gelatin should be diluted with water and heated (the exact recipe depends on the type of gelatin). 4. Rub the fruits through a sieve, remove the skin, put the mixture in a saucepan and boil for 10 minutes.
5. Pour in pectin, mix thoroughly, turn off the heat when boiling.
What to add to jam
Firstly, when cooking jam, you can combine fruits and berries with each other. In any jam, citric acid and of course spices - star anise, cardamom, cinnamon, cloves will be appropriate.

You can add nuts to the jam - almonds or walnuts. From dried fruits, you can add raisins or prunes.

From berries and various fruits, you can prepare a homemade sweet treat that will benefit the human body. This is a simple dish - raspberry jam. It prepares very quickly. Even a novice in cooking will cope with the task, if he observes important points.

A delicacy can be prepared according to different recipes, each of which has its own cooking technology. There are rules that apply regardless of which recipe was chosen:

1. Raspberry is a berry containing a minimum amount of gelling components. To get jam, you need to boil the mass for a long time with a lot of sugar. The addition of components such as pectin or gelatin will help reduce the cooking time.
2. Many housewives refuse raspberries because of the seeds. Their presence affects the taste of jam. To make it tender, the berry mass is ground through a sieve and, adding water and sugar, sent to the stove.
3. After washing, raspberries are dried on paper towels. If this is left out, excess moisture will make the mass too watery. As a result, the jam will have to cook for a very long time.

With the use of gelling ingredients, pay attention to the recommendations indicated by the manufacturer. The instructions on the package may differ from those in the recipe. In this case, the manufacturer's recommendations should be followed. Since the dosage has already been calculated, the jam will get a good taste and the required structure.

Preparing raspberries

One of the most tender berries is raspberry because of its structure. Reaching maturity, it begins to sag, lose juice, and eventually dries out or disappears.

After collecting ripe raspberries, you must immediately start cooking jam. But before that, the berry must be washed and cleaned of dirt and insects.

Small bugs can often be seen on the branches and berries of raspberries. In no case should they fall into the sweet mass. Soaking in salted water may solve the problem. After a few minutes, the insects will emerge, and all that remains is to rinse the raspberries under running water. After water procedures, the berries are laid out on the surface so that excess liquid is drained.

How to make confiture at home

If a person hears the word "confiture", it may seem to him that this is some kind of exquisite dish made from overseas ingredients. But it's not. This is a delicacy made from simple ingredients. All components can be found in the kitchen.

Raspberry confiture after cooking acquires an incredible aroma. It is so tender that it melts in your mouth. The sweet mass can be spread on bread and eaten with tea. Blanks for the winter are used as a filling for pies, cookies and buns.

Easy winter recipe

The classic cooking technology involves the use of the following components:

• 1 kg of raspberries;
• 1 kg of sugar.

Cooking:

1. Raspberries are washed and dried before cooking.
2. The mass is laid out in a saucepan for cooking and covered with sugar. The container is covered with a lid and left for 5-6 hours. During this time, the berry will release the juice, and the jam will not stick to the bottom of the pan.
3. Raspberries are put on the stove and boiled until bubbles appear. As soon as the mass boils, detect 10 minutes, stirring it and collecting foam from the surface.
4. Then they make a slow fire and continue to boil the jam until it thickens. As a rule, this takes up to 1 hour.
5. Without removing the pan from the fire, the jam is poured into sterilized jars and rolled up for the winter with a key.

If you boil the jam for a long time, it will turn out to be too thick. It also affects its quantity - there is less jam. After cooling the cans, they are taken out to the cellar. Jam can also be stored at room temperature.

with gelatin

Ingredients:

• 1 kg of raspberries;
• 250 ml of water;
• 1.3 kg of sugar;
• half a teaspoon of gelatin;
• 2 g citric acid;
• 2 tbsp. l. boiled water (cooled).

How to make jam:

1. Raspberries are prepared for cooking, while doing the gelatin mass.
2. In a glass, mix citric acid with gelatin. All pour cooled 2 tbsp. l. water and mix.
3. Raspberries are laid out in a container, covered with sugar and poured with water.
4. Put the pot with the mixture on the fire and wait for the appearance of bubbles. It is boiled for 10-15 minutes.
5. Then the gelatin mass is added to the raspberries and the jam is stirred quickly for a minute.

After that, they do not wait until the jam boils again, but pour it into jars. Cooked jam is laid out in sterilized glass containers. These can be jars with glass lids that can be stored in the refrigerator. The rest of the jam, closed in jars, is taken out to a cold place.

In a slow cooker

You can also prepare raspberry jam in a modern kitchen device - a slow cooker. A person is only required to load the necessary components and select a mode. Cooking is carried out in a special bowl. During cooking, open the lid of the multicooker to mix the sweet mass.

Seedless

To get a more tender mass, raspberries are ground through a sieve. Doing this is very easy and simple. Raspberry jam gets a uniform consistency. But this procedure affects its quantity. There is less raspberry jam.

Without cooking

As a result of cooking, a “live” jam is obtained, which has an incredible berry aroma. You can make it with any grinder with the addition of sugar. After the sugar is completely dissolved, the raspberry mass is stored in the refrigerator. A large amount of sugar and low temperature will not allow the berries to deteriorate.

With agar-agar

This substance is a good alternative to gelatin. Its taste is not felt in raspberry jam. Perfectly soluble in raspberry juice. Allows you to achieve the desired density and consistency of jam.

Based on starch

Acts as a thickener. It is a component of natural origin. The starch is dissolved in water and then added to the jam. This is done at the end of the boil.

With pectin

The ingredient allows you to make the jam thicker. Eliminates long cooking times. Reduces cooking time by several times. When calculating the dosage, it is necessary to adhere to the manufacturer's recommendations.

With lemon zest

Raspberry itself is a sweet berry, devoid of sourness. It gets even sweeter with the addition of sugar. To diversify the taste, it is recommended to add lemon. Instead of juice, take the zest, rubbing it on a fine grater.

Frozen Raspberry Confiture

You can cook confiture not only in summer, when there is fresh raspberry. Frozen raw materials are also suitable for jam. The technology of preparation is the same. Before cooking, the berries are left for a while so that they soften.

Storage

For daily use, the jar is placed in the refrigerator. It is always at hand and you can enjoy jam at any time. The rest of the party is taken out to the cellar or basement. Keep the jam in the cold so that the mass inside the jar does not deteriorate.