What could be tastier? raspberry jam? Its aroma warms and useful material, which are preserved in jam despite long cooking, help with colds. Raspberry jam has amazing properties: it can act on the body, like aspirin, lowering the temperature, removing headache and thinning the blood, and at the same time has no contraindications. The perfect medicine and delicious treat.

Picking and preparing raspberries is a labor-intensive task, because this berry is so tender! It is better to pick raspberries in dry weather. If the raspberries are to be transported, then pick the berries together with the stalk, and sort them out before making the jam. It is best to collect raspberries in wide, low containers, placing the berries in 2-3 layers, otherwise they will be crushed and lost valuable juice. It is better not to wash raspberries before cooking, as the berries take on water and the jam becomes liquid. If the raspberries are infected with fruit fly larvae, then soak them in salted water (20 g of salt per 980 ml of water), remove the worms and rinse the berries under running water. cold water.

Has the best healing properties fresh raspberries and workpieces without cooking (or with minimal heating).

Natural raspberries. Place the prepared berries in cooled sterilized jars, shaking frequently to ensure they fit tightly. Cover the jars with sterilized lids and place in a container with water heated to 45-50°C. Sterilize 0.5-liter containers for 10 minutes, 1-liter containers for 15 minutes from the moment they boil. Roll up, turn over and cool.

Raspberries in their own juice. Prepared in the same way as in previous recipe, only the berries placed in jars are filled with raspberry juice, heated to 45-50°C. Cover the jars with lids and place for sterilization. Sterilize 0.5-liter containers for 10 minutes, 1-liter containers for 15 minutes from the moment they boil. Roll up, turn over and cool.

Raw raspberry jam

Ingredients:
1 kg raspberries,
1-2 kg of sugar.

Preparation:
Sort the raspberries and put them in a bowl. Do not under any circumstances wash raspberries to “ raw jam"! Add sugar, the amount depends on the storage time - the longer the jam is stored, the more sugar is needed. Grind the berries with sugar with a wooden masher. The longer the berries are ground, the more homogeneous the jam becomes and the less it will separate during storage. It is advisable not to use a blender or meat grinder. Place the finished jam in sterilized jars, not reaching the neck 1.5-2 cm. Pour sugar about 1 cm thick on top of the jam. The sugar will harden and turn into a crust, which will protect the jam from spoilage. Seal with plastic lids or tie with parchment paper. Store in the refrigerator.

Raspberries pureed with sugar

Ingredients:
1 kg raspberries,
150-200 ml water,
300 g sugar.

Preparation:
Soak the raspberries in salted water (20 g of salt per 980 ml of water), remove the floating larvae, drain the water, and carefully rinse the berries to remove the brine. Place the raspberries in an enamel bowl, add water and heat over low heat until boiling. Boil for 3-4 minutes and, without cooling, rub through a sieve. Add sugar to the pureed mass, mix, heat to 80°C and package in sterilized jars. Place for sterilization: 0.5-liter jars - 16 minutes, 1-liter jars - 20 minutes from the moment of boiling. Roll up.

Raspberries pureed in syrup

Ingredients:
1 kg raspberries,
1200 g sugar,
300 g of water.

Preparation:
Rub dry raspberries through a colander with a wooden spoon. Prepare the syrup: dissolve sugar in water and boil for 5-7 minutes, then filter through 3-4 layers of gauze, bring to a boil again and combine with raspberries. Stir and, without cooling, pack into heated sterilized jars to the top. Cover the jars with circles parchment paper soaked in alcohol and cover with boiled lids. Cool without turning.

Five-minute jam No. 1

Ingredients:
1 kg of berries,
1 kg sugar.

Preparation:
Cover the prepared raspberries with sugar and leave for 4-5 hours. Drain off the juice and boil it for 10 minutes. Place the berries in the resulting syrup, bring to a boil, reduce heat and simmer for 5 minutes. Pour the jam into jars and roll up.

Five-minute jam No. 2

Ingredients:
1 kg of berries,
500 g sugar.

Preparation:
Pour sugar into the berries in a bowl and leave for 3-4 hours until the juice appears. Place the basin on low heat and cook from the moment of boiling for 5-7 minutes, stirring gently. Pour into heated sterilized jars to the top, roll up, turn over, wrap and cool.

Raspberry jam (cook for 15 minutes)

Ingredients:
1 kg raspberries,
1.5 kg of sugar.

Preparation:
Cover the raspberries with sugar and refrigerate overnight. The next morning, put the basin on the fire, bring to a boil and reduce the heat. Cook for 15 minutes. Place in sterilized jars and seal.

Raspberry jam No. 1

Ingredients:
1 liter raspberries,
1 liter of sugar.

Preparation:
Pour raspberries into glasses into a bowl, sprinkling with sugar: a glass of berries, a glass of sugar. Leave for 2-3 hours. Then put on low heat for 40 minutes until the juice from the berries has soaked up all the sugar. Increase heat to medium and bring to a boil, stirring constantly until all sugar has dissolved. Once all the sugar has dissolved, pour into sterilized jars, seal and cool.

Raspberry jam No. 2

Ingredients:
1 kg raspberries,
2 kg sugar,
2 tsp citric acid,
4 stacks water.

Preparation:
Pour water into a bowl, add sugar and berries. Place on low heat and cook the jam until done in one batch. During cooking, periodically remove the bowl from the heat and stir the jam. Before the end of cooking, add citric acid. Roll up.

Raspberry jam No. 3

Ingredients:
1 kg raspberries,
1.45 kg sugar.

Preparation:
Sprinkle the berries with sugar and leave for 8 hours. Place the bowl over low heat and heat until the sugar dissolves. After this, increase the heat and cook until tender for a minimum time - this will preserve the bright color of the raspberries. Place in jars, roll up, turn over and cool.

Raspberry jam No. 4

Ingredients:
1 kg raspberries,
800 ml water,
1.5 kg of sugar.

Preparation:
Prepare a syrup from water and sugar, pour it over the berries and leave for 3-4 hours. Then pour the syrup into another bowl, boil for 5-7 minutes and pour over the raspberries again. Place the container with the berries on low heat and cook until tender. Pour into jars, roll up, turn over and cool.

Raspberry jam No. 5

Ingredients:
1 kg raspberries,
500 ml water,
1.5 kg of sugar.

Preparation:
Pour the pre-cooked syrup over the raspberries, bring to a boil and simmer for 5 minutes. Let cool until room temperature. Place on the heat again and simmer for 8-10 minutes, remove from heat and cool for 10-15 minutes. Then put it back on the fire and cook the jam until done. Pour hot into sterilized jars and seal.

Raspberry jam No. 6

Ingredients:
1 kg raspberries,
1 kg sugar,
150 ml water.

Preparation:
Fill the prepared berries with half the norm of sugar and leave for 5-6 hours. Drain the juice, add water and the remaining sugar and cook the syrup. Pour boiling syrup over the berries and cook until tender. Pour without cooling into sterilized jars, roll up, turn over and cool.

Raspberry jam No. 7

Ingredients:
12 stacks Sahara,
11 stacks raspberries,
1 stack water.

Preparation:
Rinse the berries carefully in water and let it drain. From half the norm of sugar and 1 cup. Boil the syrup with water until a drop of syrup on the plate does not spread. Add raspberries, bring to a boil, reduce heat and simmer for 15 minutes. Remove from heat and add remaining sugar. Using a wooden spoon, stir the sugar until it is completely dissolved and pour into hot sterilized jars. Roll up, turn over and cool. This jam is similar to jelly.

Raspberry jam in the microwave

Ingredients:
1 kg raspberries,
1 kg sugar,
1 stack water,
3-4 g of citric acid.

Preparation:
Mix water with sugar and microwave at full power for 5-15 minutes (depending on power). Stir the syrup every 3 minutes. IN hot syrup add berries and citric acid, stir and set on full power for 8-20 minutes. During this time, stir the jam 3-5 times. Lay out ready-made jam into sterilized jars and roll up. Turn over, wrap, cool.

Raspberry jam No. 1

Ingredients:
1 kg raspberries,
1 kg sugar,
430 ml water.

Preparation:
Weld sugar syrup from water and sugar until a drop of syrup does not spread on the plate. Place the berries in boiling syrup and cook until tender. Place in sterilized jars and seal. Turn over and cool.

Raspberry jam No. 2

Ingredients:
1 kg raspberries,
1 kg sugar.

Preparation:
Sprinkle the raspberries with half the amount of sugar and leave for 4-6 hours. Drain off the juice, add the remaining sugar and cook the syrup for 5 minutes. Place the berries in boiling syrup and cook until full readiness. Place hot in sterilized jars, cover with lids and place in water heated to 70-75°C for sterilization. After boiling, sterilize 0.5-liter containers for 10 minutes, 1-liter containers for 15 minutes. Roll up, turn over and cool.

Raspberry marmalade

Ingredients:
1 kg raspberries,
2 stacks Sahara.

Preparation:
Place the raspberries in a bowl and place over low heat. Heat until they release juice. Rub the hot mass through a sieve, mix with sugar and boil for high fire stirring constantly until thickened. Place hot in sterilized jars and seal.

Raspberry jam

Ingredients:
5 kg raspberries,
3 kg sugar,
1 stack water.

Preparation:
Combine the prepared raspberries with sugar and water and cook over low heat. Cook until done, stirring. Jam will have dark color, as the seeds turn brown when cooked. To avoid darkening, before cooking the berries should be crushed with a wooden pestle and rubbed through a sieve to remove seeds.

Happy preparations!

Larisa Shuftaykina

Favorite delicacy that good housewives pamper their household in winter - this, of course, is jam. Made from berries and fruits that have been absorbed all summer sunlight, it lifts your spirits and gives you strength, especially if you eat it with hot tea and with your family.

Fragrant preparations

Summer, holidays, countryside... Those who were lucky enough to spend time with their grandmother in childhood are sure to keep in their memory the best memories of these wonderful days. And, of course, it is unlikely that you will be able to forget the smell that fills almost every village house during the ripening of berries and fruits - the smell of jam. And how wonderful the delicious raspberry jam smells!

The hard work of our mothers and grandmothers can generally be envied, because how much effort and patience needs to be put in to fill the shelves with pickles, marinades, compotes and everything that is usually stocked for the winter.

Modern young housewives who are trying to keep up with more experienced ones have a hard time, because homemade preparations take a lot of effort and time, plus experience and proven recipes are also very important. To avoid falling on your face, you can use more easy ways please your loved ones with homemade delicacies. The first step would be to prepare raspberry jam using a simplified recipe.

Note to young housewives

You don't have to spend the last days of summer scurrying around the stove to make a couple of jars of jam. Try cooking something that requires cooking and you will love this method. Will be needed ripe fruits or berries, sugar and 15 minutes of time.

This raw jam is much healthier, because it does not undergo any heat treatment, which means that all vitamins and nutrients are fully preserved. The taste of raw jam is not as rich and delicate as that of cooked jam, but it closely resembles the taste of fresh fruit.

The storage conditions for raw jam are also different. You need to store it in the refrigerator or in a very cold basement, and for longer storage you can even freeze it.

Why raspberry

Raspberry jam without cooking, the recipe for which will be given below, is very tasty and healthy. It is recommended to start experiments on making raw jam with this berry. Raspberries contain a huge list of substances beneficial to the body:

• vitamin C - strengthens the immune system, strengthens bones and teeth, promotes wound healing;
• vitamin B - normalizes the nervous system;
• vitamin A - improves vision, is responsible for skin health, growth and skeletal formation;
• vitamin PP - normalizes stomach function, improves blood supply, fights cancer cells;
• as well as glucose, magnesium, iron, essential oils and many others.

Raspberry jam helps with colds due to its antipyretic and anti-inflammatory properties. Raspberries also improve appetite.

Children especially love raspberry jam, but babies should be fed this delicacy in moderation, because it contains a large number of Sahara. If your baby is allergic, then pay your attention to yellow-fruited and chokeberry raspberries (yes, those also exist).

Raspberry jam without cooking. Recipe

Today you can buy pectin of various brands, but it is very important to follow the instructions on the package. Under influence high temperatures pectin loses its properties, so it is added at the end of cooking. If you want to make raspberry jam thicker without cooking, the recipe must be supplemented with special pectin, the product with which can be stored in the refrigerator or frozen.

The main advice that all housewives give is: pectin should be stirred very well, otherwise jelly lumps will form in the jam.

Important: clean jar and correct lid

One of the reasons why jam or any other preparations will not be stored is unsterilized containers. Many methods have been invented for steaming, in a pan of boiling water, in a microwave, in a double boiler, some even manage to sterilize dishes with alcohol.

We recommend using the most convenient and proven method - in the oven. You need to wash the jars and put them in wet cold oven neck down. Then turn on the gas and set the temperature to approximately 160-170 degrees. Sterilization in this way takes about 10 minutes, but immediately remove the jars from the hot oven do not do it. You just need to turn off the gas, open the door and let glass containers cool down.

How to make raspberry jam

As for the lids, it is most convenient to boil them in a saucepan with water for about 10 minutes, but this must be done immediately before use. Jam prepared traditional way, it is best to roll it up, but it is better to cover the “five-minute” raspberry jam and raw jam with a plastic lid or a metal lid with a thread.

You have raspberries, but what to cook with them? Our selection of recipes includes the most relevant, uncomplicated ones, with step-by-step photos!

As you guessed from the name, the trick of this jam is that it does not need to be boiled. Simply grind the raspberries in a meat grinder or manually using a mortar, add sugar and place in the refrigerator. In this case, the raspberries are not subjected to unnecessary heat treatment, so they retain all the beneficial substances that strengthen the human immune system.

• Fresh raspberries - 1 kilogram
• Granulated sugar - 1 kilogram

Product yield: 3 half-liter jars
Cooking time - 40 minutes + 3-6 hours (keep in a warm place)

First we need to prepare the berries. We buy fresh raspberries at the supermarket or market; if you have a garden where raspberries grow, then this is generally wonderful. You can then be 100% sure that the raspberries are of high quality, without unnecessary chemical substances. Wash the berries and dry them on a paper towel.


You can grind the berries in a meat grinder, or you can do it manually using a saucepan and mortar. The raspberries need to be finely chopped to a homogeneous consistency.


Measure out 1 kilogram of sugar. Can you replace sugar? powdered sugar, as it will dissolve faster and the jam will be ready in just a couple of hours.
Mix crushed raspberries and sugar.


Mix raspberries and sugar until smooth and place in a warm place for 3-6 hours until the sugar dissolves.


After the specified time, our jam is ready; you should not keep it longer, because after a while it may begin to deteriorate. Pour it into steamed jars, sprinkle a thin layer of sugar on top, close it tightly with a lid and put it in the refrigerator.
Raspberry jam can be eaten immediately and makes excellent pancakes.


The jam can be stored in the refrigerator all winter; a sugar film may form on top, which can be added to tea instead of sugar.

Recipe 2: Make Simple Raspberry Wine at Home

I want to tell you how to cook Home wine from raspberries. Delicate, very sweet and incredibly aromatic! This wine, of course, is a dessert wine and is drunk young. You won't get very drunk, but it will be delicious!

This homemade raspberry wine can be made by anyone who has a little patience and is eager to try this fragrant drink. It is best to cook it and leave it somewhere in the cellar or at the dacha. I do not recommend storing and preparing young wine in an apartment, especially during the fermentation process.

• Raspberries - 3 Kilograms
• Water - 3 Liters
• Sugar - 1.5 Kilograms

1. Sprinkle the raspberries with sugar (take about half of the total amount) and crush them with a masher. Add a liter of water and leave to ferment for 10 days in a warm place.

2. Next, transfer the berry mixture into a large container, add the rest of the water and sugar. Cover the top with a lid with a gas dispenser. You can use a medical glove with a hole for these purposes.

3. After fermentation is complete (the water seal does not allow bubbles, sediment is noticeable at the bottom), strain the raspberry wine, carefully squeezing the berries, and pour it into clean bottles for storage.

4. Next, seal the bottles hermetically and store the wine in the cellar for about a year before opening. It will take on a crimson hue and become increasingly transparent.

Recipe 3: make five-minute raspberry jam without cooking

Today we will make raspberry jam quickly, like a five-minute jam, but make it thicker and preserve vitamins as much as possible.

– raspberries – 5 kg (it doesn’t matter what kind of raspberries we take – yellow or red)
– sugar – 2.5 kg + 2.5 kg (that is, the general ratio of raspberries and sugar is 1:1)

So, I present to you step by step recipe preparing raspberry jam (recipe from Polina Vasilyeva):

1)
Let's take it enamel basin(the best thing). If you don't have a basin, you can use large saucepan, also enameled or stainless steel.
Pour 5 kg of raspberries and 2.5 kg (that is, half) of sugar into a bowl. Stir and leave for two hours - this is necessary so that the raspberries give juice and so that the sugar partially dissolves in it.

2) Cook for the first time.
Place the bowl of raspberries and sugar on the fire and bring to a boil, stirring occasionally so that the sugar dissolves as quickly as possible.
Turn off and leave the bowl of unprepared raspberry jam on the stove so that it cools to room temperature. Usually, many housewives leave it overnight and start preparing jam in the morning.

3) Continue cooking.
As soon as the jam has cooled (preferably in the morning), put the bowl back on the fire and bring to a boil. As soon as the jam is brought to a boil, turn off the heat and pour the second half of the sugar into it (in our case, 2.5 kg). At the same time, you should constantly stir the jam so that raspberry juice The added sugar would dissolve faster.

4) Pour into jars.
Once the sugar has completely dissolved, our raspberry jam can be poured into sterile jars and closed with lids. But I let the jam cool again for two to three hours. Then it infuses a little in the basin.
You can use either plastic lids or screw-on lids to store jam. This is unprincipled. It will not sour or ferment, as it contains a lot of sugar.

Attention: If the sugar does not completely dissolve, the jam may become sugary.

Recipe 4: make raspberry jelly for the winter

I suggest you cook delicious jelly from raspberries. Raspberries are a type of berry that does not have a very high amount of gelling substances in its composition. Therefore, before adding sugar, raspberry juice should be boiled to a certain thickness. Before rolling, leave the spilled jelly in the jars for 1-2 days so that a thick crust of raspberry jelly forms on top and only then close the lids.

• Water 100 ml
• Fresh raspberries 1 kg
• Sugar 0.5 kg

Recipe 5: Make raspberry jelly!

Delicious raspberry jelly can be a decoration for a cake or act as an independent dessert.
Jelly can be made from fresh (or fresh frozen berries), juices, syrups, or jam. You can also use fresh as a basis natural wine. To improve the taste, various liqueurs are added to the jelly, as well as lemon or orange zest.

• Raspberries 100 grams
  
• Water 2 glasses
  
• Gelatin 15 gr.
  
• Sugar 1 tbsp.
  

The recipe for making raspberry jelly is quite simple. First you need to sort and rinse the raspberries thoroughly. Add sugar and berries to boiling water. Boil the mixture for about 10-15 minutes.
Dissolve gelatin in warm water. Leave for 40 minutes to cool. Strain the raspberry broth. Then add gelatin into it in a thin stream. During the process, you must remember to continuously stir the mixture.
Pour the mixture into the mold and refrigerate for at least 1-2 hours.
Then remove from the refrigerator. Place the mold in warm water and carefully remove our jelly.
When serving raspberry jelly to the table, you can decorate with cream, pieces fresh fruit, berries or mint leaves.
It turns out so beautiful and delicious! Bon appetit!

Recipe 6: prepare raspberry tincture with vodka

• Only ripe or even overripe berries are suitable for the drink. Those that have not yet ripened can be safely left on the bushes.
• Don't grab the first alcohol you come across from the store shelf - to create delicious drink only the product will do High Quality. It's better to pay a little more than to be disappointed with the fruits of your labor.

1. Ripe raspberries - 1 l +
2. Vodka - half a liter +
3. Granulated sugar white- 250 g +
4. Filtered water - half a glass+ ( water is not ordinary boiled, but filtered)

1. First we need to take care of the berries - the main component of our recipe. We carefully inspect each one for the presence of pests, and at the same time remove the stalks and stuck leaves.
2. Very carefully pour the raspberries into a colander and rinse them (do not turn on the water at full power so as not to damage the delicate pulp). Place the colander on a deep plate and let the “gifts of the garden” drain thoroughly.
3. Transfer the berries to a liter glass container and fill with vodka so that the liquid completely covers the contents of the jar. We put the tightly closed jar in the refrigerator and forget about it for a month and a half.
4. After this period, we proceed to further preparation of raspberry tincture with vodka. To do this, separate the “raspberry” liquid from the berries and pour it into a bottle or other container (you can do this with gauze).
5. Sprinkle the raspberries with sugar and place both containers in the refrigerator for a period similar to the previous one.

After another month and a half, we boil half a glass of filtered water and dilute the raspberry-sugar mixture with it. Decant the resulting syrup, trying not to damage the berries. Mix the viscous liquid with vodka, which has been waiting in the refrigerator, cool and... enjoy the raspberry tincture with vodka!

• The jar with sugar and berry contents should be taken out once a week and shaken vigorously so that the mass is more homogeneous.
• If you would like to receive less Reviver, you need to take not half a glass, but a glass of water.
• In exactly the same way, you can make alcohol from other berries: currants, blackberries, cherries.

Recipe 7: Make a No-Bake Fresh Raspberry Cake

Ripe sweet raspberry in combination with tender cottage cheese- This is delicious! You can safely replace raspberries with fresh strawberries and it will work out Strawberry cake no baking. The cake is prepared quickly and eaten even faster.

• Cookies “Jubilee” 300 g
• Butter 150 g
• Fresh raspberries 500 g
• Sugar 5-6 tbsp.
• Cottage cheese 400 g (I used 5% fat)
• Cream 33-38% for whipping 200 ml
• Gelatin 1 sachet (20 g)
• Raspberry flavored jelly 30 g (1 sachet)

I used a 24cm springform cake pan.

Recipe 8: prepare raspberry compote for the winter without sterilization

Sterilization provides an additional guarantee that the workpieces will stand long time and does not spoil, but at the same time it destroys many vitamins and minerals found in vegetables, berries and fruits, which leads to a decrease in them nutritional value And taste characteristics. I will now tell you in detail how to prepare raspberry compote for the winter.

• Water – 3 liters.
• Fresh raspberries – 300 grams.
• Granulated sugar – 250 grams.

We sort out fresh raspberries and remove the stems. If the raspberries are from your garden and you know that they have not been treated with anything, then you don’t have to wash them. Be sure to wash purchased raspberries.

Wash the glass jar used for preparations thoroughly in hot water with soda. Then sterilize for 20 minutes.

Also sterilize the lids in a separate container. Try to boil the lids with a rubber band tucked into the grooves. When you put the lid on the jar, do not touch the inside of the jar or the rubber ring with your hands.

Place raspberries at the bottom of a sterilized jar.

Sprinkle granulated sugar on top.

Boil water in a kettle. First of all, fill the jar with raspberries and sugar halfway with boiling water and cover with a lid. Leave in this form for 3 minutes so that the jar is completely warmed up. Then fill with the remaining boiling water.

Seal the lid of the jar using a manual seamer. After this, check the seal of the jar for tightness. To do this, lower the rolled-up jar with the lid down. If nothing leaks out of it, then its tightness is in perfect order.

Then place the jar upside down on a warm blanket or blanket, and cover the top with the second part of the blanket or blanket until it cools completely, about two to three days. It all depends on your temperature in the house. It is advisable to store cooled preserved raspberry compote in the basement for the winter.

Recipe 9: Make Frozen Raspberries!

So that the berries do not turn into a block of ice and juice, are easily separated from each other when frozen and after defrosting, and retain their color, shape, taste and even aroma, it is important to know a few nuances and simple rules.

Freezing raspberries for the winter without sugar

To freeze raspberries, use fresh, strong, not overripe berries. They should not leak juice and should not look bruised. Raspberries stored in the refrigerator for several days are not suitable: the fruits become limp, darken, and lose their shape during storage.

Raspberries for dry freezing are not washed, but simply sorted, removing specimens that are not suitable for storage. It is not washed for baking a pie, for making jam - for preparing those dishes where heat treatment is present.

The next point is the choice of storage container. The main thing with dry freezing is the absence of evaporation and condensation. Otherwise, a crust of ice and a thick layer of frost will form.

Ideally the best container will become plastic containers with an attached lid. If there are none, use thick plastic bags. Rinse containers thoroughly and dry before filling.

You should not fill the containers too tightly: if you put more than 1 liter in each, you risk crushing the delicate fruits.
Place the sorted berries into containers and seal the lid tightly. To prevent the formation of frost inside the container, pack each container in a thin plastic bag - its lid cannot be closed completely airtight.

To freeze in a bag, place the raspberries on a wide tray or dish in a fairly thin layer, cover cling film, put it in the camera. Once completely frozen, fill the bags and seal so that there is no air trapped in them.

Freezing raspberries with sugar

If you have good, but slightly overripe raspberries, you can compromise: sprinkle them with sugar. Its crystals will take on the liquid that will certainly be present when overripe fruits thaw.

When placing in a container, it is convenient to sprinkle each layer with sugar directly into the container; it is easier to place the berries already sprinkled with granulated sugar in a plastic bag.

The layers should not be mixed - the integrity of the soft fruits will be compromised. The amount of sugar is determined by eye. So, for 250-300 g of berries you will need 3-4 tablespoons.

If you do not use a refrigerator compartment for storage, but a separate freezer, preset the mode quick freezing or usually 1-2 hours before laying. In the future, the camera will operate in storage or automatic mode.

Frozen raspberries with sugar are not stored for too long - up to 3-4 months.

Live raspberry jam without cooking for the winter

We are all looking forward to summer with its delicious and useful gifts– vegetables, fruits and, of course, berries. Every housewife wants to prepare more ingredients to last throughout the winter, and I am no exception. It's important to me that summer cottage preparations They were not only tasty, but also retained maximum vitamins. Therefore, most often I do not use berries regular jam, but alive. And our family especially likes this jam. And its recipe is very simple. The only thing is that it is best to use a technical assistant - a blender; manually achieving homogeneity of the jam will be more difficult.

Ingredients:

* 1.5 kg raspberries

* 0.5 kg granulated sugar

Method for preparing raspberry jam without cooking, for the winter:

Only I never wash raspberries collected at my own dacha; we don’t need extra moisture. I just sort it out and put it in a bowl. At this stage we will need 1 kg of berries.

Using a blender, turn the raspberries into a homogeneous mass. Then add granulated sugar, mix and use the blender a little more. The sugar will dissolve at this time and you can taste if there is enough sweetness.

Now add the remaining berries to the bowl; we won’t mash them, but leave them whole. Gently stir the raspberries into the ground mixture and live jam ready!

Since live jam cannot be heat treated, it must be placed in the freezer for long-term storage. It is most convenient for me to store such jam in double disposable bags. Unlike plastic containers, they take up little space.

If the live jam is eaten within 1-2 days, then you can safely keep it simply in the refrigerator. This jam tastes simply amazing! Especially when you come across whole berries, such tenderness and freshness, just mmm...

By the way, you can make live redcurrant jam using the same principle. Unless the amount of granulated sugar needs to be increased to taste. Well, it turns out very tasty, be sure to try it!

Raspberries have a wonderful aroma and amazing taste, and big amount useful and medicinal properties. It is a natural antioxidant, effectively strengthens the immune system and is traditionally used in the treatment of colds. Eating 1 cup of this berry satisfies daily requirement human in vitamin C.

To save healing properties it becomes especially relevant winter storage without heat treatment. The recipes are easy to prepare at home and are very popular among housewives.

Preparing berries - where to start?

Harvesting is best done on a dry, sunny day. Shallow boxes or trays are suitable for these purposes. Ripe berries are quite tender, easily wrinkle under their own weight and cannot be long-term storage. Harvesting begins with the process of cleaning the collected mass from bugs, twigs, leaves and diseased fruits. It is more efficient to sort fruits by shifting them in small portions from one container to another.

It is not advisable to wash raspberries, but if necessary, it is better to use a very cold shallow shower. Summer ripening berries may contain white insect larvae. The crop should be filled with cool salted water (based on 1 liter - 1 tablespoon of salt) and left for 10 minutes, then carefully collect the emerging pests and rinse clean.

Recently, late-ripening varieties can be increasingly found in summer cottages. Harvesting begins at the end of August and lasts until the first frost. Insect larvae (worms) are practically not found in autumn fruits. After water procedures, the fruits must be dried, scattered in a thin layer on a towel. It is better to use paper folded several times. Dried berries are ready for processing. Next we will tell you how to candy raspberries.

Raspberries with sugar - popular recipes

Preparing raspberries and sugar for the winter without cooking is quite simple; it can be done by a housewife with any experience. An important point when preparing raw jam, the expected shelf life of the product is: the longer it is, the more sweetness must be used per 1 kg of berries:

• more than 6 months – 2 kg;
• from 3 to 6 months – 1.5 kg;
• up to 3 months – 1 kg.

To prepare jam, you must use dishes made of non-oxidizing materials:

• enameled or stainless steel pots, bowls, basins;
• glass jars;
• wooden masher and spoon.

Raw jam

Place the prepared berries in a saucepan and cover with sugar. The volume is determined based on the expected shelf life. The mixture is mixed and kneaded with a masher until smooth. The process is not very labor intensive. To obtain a finer puree, you can use a blender. The higher the homogeneity of the jam, the less it will separate in the future.

In order for everything to dissolve well, it should stand for 3-6 hours in a cool place, but not in the refrigerator. Usually it is prepared in the evening and left, without pouring, overnight. In the morning ready mass Place in sterilized jars without filling the necks. It is better to use small jars of 0.3–0.5 liters.

Sprinkle a layer of granulated sugar on top of the raspberries, about 1 tablespoon. When storing the workpiece, the candied cork will turn into a crust, which will protect it from contact with air. The jars are closed with plastic or screw caps and placed in the refrigerator.

This recipe can be used to make raw raspberry jam with the addition of strawberries, blackberries or blackcurrants. The proportions of berry volumes vary, but the most common option is 0.5 by 0.5.

Jam recipe

Raspberry jam is exquisite delicacy for those gourmets who don't like bones. Berries for harvesting must be thoroughly crushed using a blender or food processor, grind the resulting mass through a sieve or squeeze in small portions through cheesecloth to separate the seeds.

To facilitate this process, you can add water to a pan with whole fruits at the rate of 0.5 cups per 1 kg, put on fire, bring to a boil and remove. After this treatment, it will be much easier to remove seeds from the puree.

Add sugar to the squeezed juice and pulp and stir thoroughly until completely dissolved, pour into small jars, cover with lids, and store only in the refrigerator.

Ingredients:

• raspberries – 1 kg;
• granulated sugar – 1.3 kg.

Freezing berries for future use - how to preserve the benefits?

A widespread method of preparing berries and vegetables for the winter is by freezing. In special freezers, in which cooling goes below -18°C, they can be stored for up to a year, that is, almost until the new harvest. In an ordinary refrigerator, where the temperature does not drop -12°C, useful and taste qualities products are stored for no more than three months.

• whole ripe, but not overripe berries with or without sugar;
• in the form of soft berries puree with sugar. with or without sand.

Containers and freezing techniques

An important point when freezing is the choice of container. It is best to use plastic containers with lids or cups, as well as plastic bags designed for storing food; to ensure against breaks, you need to use two pieces for one serving.

High-quality preparations are obtained by pre-freezing whole berries. To do this, they are poured in one layer onto a tray, without allowing them to touch each other, and placed in the freezer for three hours. After freezing, raspberries can be transferred to any container for further storage at sub-zero temperatures.

Primary cooling is required to prevent sticking into a solid lump and loss of external qualities during defrosting.

The berries are not subject to secondary freezing, so the volumes of preparations must be calculated for one-time consumption.

Methods for freezing raspberries with sugar

Raspberries with sugar can be frozen either whole or in the form of puree. First method, step by step recipe:

• add a layer of sugar into a small plastic container;
• place raspberries on top;
• Alternating layers, completely fill the container - the top should be sand;
• Close the container with a lid and place in the freezer.

Second way:

• Make a puree from overripe, soft berries using a blender;
• add sugar, the volume of which is not clearly regulated and varies between 0.5-1.5 kg per 1 kg of raspberries. In this case, it is best to be guided by your own taste.
• Pour the mixture into containers, leaving them one quarter full, since when freezing the liquid has the ability to expand;
• Place the containers in the freezer.

If there are few containers, raspberry puree can be packaged in bags previously placed in them. After freezing, the containers are emptied, and the resulting briquettes are placed in the freezer. This method allows you to increase the efficiency of using the refrigerator.

When preparing products by freezing, you must follow the main rule: freeze quickly and defrost slowly. Before consumption, the berries are placed in a common refrigerator compartment to thaw naturally.

Raspberries with sugar without cooking are served with tea or used as a cure for colds. It is used to prepare sauces for pancakes and casseroles, to make jelly and jelly, it is useful for filling pies, and it is used to pour it over ice cream and fruit salads.