Tricks for making homemade raspberry jam for the winter - the best recipes for preparations

Preparing raspberries

Freshly picked raspberries are suitable for jam. If you do not have your own garden, and you buy berries at the market, then you need to carefully examine the product offered to you. The raspberries should be dense and hold their shape well - this indicates that the berry is freshly picked.

Before cooking, sort the raspberries, removing any twigs, leaves or stalks that have fallen into the basket. The berries are also carefully examined for the presence of rot, dried spots or worms. All substandard areas of the berries are removed.

The question of whether or not to wash raspberries depends on several factors.If you harvest from your own garden, and your plot is located in an ecologically clean area, then you don’t have to wash the raspberries. Otherwise, the aromatic fruits are washed in plenty of water and dried on a sieve.

The best raspberry jam recipes

Method number 1 - The simplest preparation

To make jam according to this recipe, you take only two ingredients, berries and sugar in equal proportions. Raspberries are covered with sugar, using only ½ of the required amount. The berry mass is mixed and put in the refrigerator for several hours so that the fruits release juice. After 3-4 hours of waiting, the berries are placed in a colander with a fine cross-section, and the resulting juice is seasoned with the second half of sugar. Place the bowl of syrup on the fire and simmer slowly for 7-10 minutes. This time is enough for the mass to thicken. After this, add raspberries to the sweet liquid and continue cooking for another 5 minutes. In the process of preparing jam, do not forget about the foam that forms on the surface. It is carefully removed with a wooden spatula or spoon.

The readiness of the jam is determined as follows: a drop of the dessert is placed on a small saucer and allowed to cool naturally. If the jam is viscous, holds its shape well, and does not spread to the sides, then the product is ready.

Method No. 2 – Quick gelatin-based dessert

A kilogram of raspberries is sorted and washed if necessary. While excess moisture is draining, preparatory measures are carried out with gelatin. 5 grams of dry gelatin and a quarter teaspoon of citric acid are poured into a mug. Dissolve the ingredients with 2 tablespoons of cooled boiled water and mix everything thoroughly.

Raspberries are placed in a bowl intended for cooking or a pan.Tender fruits are covered with 1.2 kilograms of sugar and filled with 250 milliliters of water. Place the container on low heat and boil the berry mass for 15 minutes. Afterwards, swollen gelatin with citric acid is added to the raspberries. A very important note: the mass is not brought to a boil, it is only heated for 1 minute.

Hot jam is poured into jars or glass glasses that have undergone a sterilization process and the lids are screwed on.

Method No. 3 – Starch-based raspberry jam

A kilogram of fresh berries is punched with a blender or crushed through a meat grinder. Sugar (900 grams) is added to the aromatic puree and the mixture is placed on the stove. You need to cook the raspberries for 15 minutes. The starch solution is added at the very end of cooking. It is prepared from 1 tablespoon of starch and a quarter glass of boiled water. You can use potato or corn starch. The jam is kept on the fire for another 1 minute, without allowing it to boil, and poured into prepared containers.

A video from the Sam Sebe Konditer channel will tell you about a quick way to make raspberry jam with the addition of pectin powder.

Method number 4 – Seedless jam

The proportions of products for the recipe will be presented per 1 kilogram of fresh berries. The raspberries, which have been previously washed and sorted, are placed in a wide-bottomed pan or metal basin. Cover the berries with 1 kilogram of granulated sugar and, after mixing thoroughly, keep at room temperature for 2-3 hours. Add 250 milliliters of water to the berry that has released its juice and place it on low heat. In order for the berries to soften thoroughly, literally 10-15 minutes will be enough. Next, the raspberries are ground. To do this, place the not cooled mass in a colander, the surface of which is covered with 2 layers of gauze.It is best, of course, to use a metal sieve with a fine mesh. The raspberries are thoroughly ground, leaving the seeds on the surface.

The homogeneous puree is sent back to the fire and cooked until thickened for about half an hour. At the final stage, add ½ teaspoon of citric acid dissolved in a small amount of water to the workpiece. After a minute, turn off the fire, and distribute the workpiece into a clean container.

The recipe for a delicious seedless raspberry dessert with the addition of citric acid is shared with you by the “Cooking with Irina” channel.

How to store raspberry jam

Raspberry jam keeps well. Even after a year, when you open a jar of the preparation, you will enjoy a wonderful dessert. Ideal storage places might be a refrigerator, cellar or basement. In this case, preparations planned for a long shelf life must be packaged in clean, sterilized jars and sealed with boiled lids.