How To Make Raspberry Jam And More

2024 Author: Sebastian Paterson | [email protected]. Last modified: 2023-12-16 13:47

Raspberry sweets

Winter without tea with raspberry jam loses some of its charm. That is why today we will cook raspberry jam. In raspberry jam, sugars, raspberry acids are almost completely preserved, and the taste and aroma are not ordinary, but raspberry ones, as pleasant as the word itself - raspberries.

Berries for jam must be picked in dry weather. They should be slightly unripe so that they do not lose their shape during cooking. The berries are sorted, crumpled, overripe, spoiled by pests are removed, and they are freed from fruit. Before cooking, they are immersed in salt water for a few minutes (1 teaspoon of salt per 1 liter of water) to remove the larvae of the raspberry beetle. They float, they are drained along with the water, then the berries are rinsed with clean water. If there are few berries and not enough beetle in raspberries, you can sort it out by hand - this, of course, is better for raspberries.

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Each housewife loves her own way of making jam

Method 1. The syrup is boiled over low heat with continuous stirring. 1 kg of berries requires 1 kg of granulated sugar and half a glass of water. The syrup is boiled until the sugar is completely dissolved. Then pour berries into it, put on full heat and bring to a boil. The basin or other vessel in which all this is cooked must be regularly shaken in a circular motion so that the berries are completely immersed in the syrup. After boiling, the fire is made weak and cooked in 2 - 3 doses: every 10 minutes the jam is removed from the heat, allowed to cool and brought to a boil again. Lather regularly. The jam is ready if a drop of syrup poured on a saucer (some housewives pour it on the thumbnail) does not blur, and the berries are evenly distributed in the syrup, do not float up. Hot ready-made jam is laid out in sterile dry jars, covered with lids or paper,tied with twine.

Method 2. The berries are poured into an enamel bowl or pan, sprinkled with granulated sugar in layers (1 - 1.5 kg of sugar is taken for 1 kg of berries). Leave for 10 - 12 hours in a cool place. Then add half a glass of water, put on low heat. Cook in one step until tender, shaking regularly and skimming off the foam. To preserve the color at the end of cooking, add half a teaspoon of citric acid. The finished jam is laid out in banks, closed.

Method 3. Pour berries into boiling syrup (1-1.5 kg of granulated sugar per 1 kg of berries), boil for 3 - 5 minutes, remove from heat, leave for 5-6 hours. Then they again put on fire, bring to a boil, remove for 5-10 hours, that is, the cooking process goes in 2 - 3 doses.

In addition to jam, you can make jam from raspberries. You can take crumpled, overripe berries for jam. They boil well, jam can be spread on bread - a roll. To make jam, the berries are placed in an enamel bowl or saucepan, a glass of water is poured in, boiled over low heat for 3-5 minutes, stirring continuously and crushing the berries with a spoon. Sugar is added to the resulting mass (1 kg per 1 kg of berries) and cooked until tender, stirring regularly and removing the foam. Finally, add a little (2-3 g) citric acid to preserve the color. Cooking duration - 20 - 25 minutes from the moment of boiling. Do not cook further: the taste and color of the jam deteriorate. The finished hot mass is laid out in banks.

And you can also make many different delicious blanks from raspberries. For example, a fig. It is better to cook it in an enamel bowl. To prepare the fig, raspberry berries are covered with granulated sugar (2 - 3 cups for 5 cups of berries). When the juice is released, they begin to simmer and cook until the mass becomes easy to separate from the bottom. Then it is laid out in a layer of 2-3 cm on a baking sheet greased with butter or lined with parchment paper, and put to dry in the oven at a temperature of 50-60 degrees. The dried mass is cut into pieces. Store in jars, covered with paper.

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Puree. It can be prepared without sugar, as a preparation for making marmalade, jam, jelly in winter. The berries are rubbed through a sieve. The mashed mass is heated over low heat until boiling, boiled for 1 minute and immediately transferred to a sterile dish, rolled up.

Jelly. It is made from raspberry juice. Sugar is added to the juice (1.5 kg per 1 liter of juice) and the mass is boiled like jam until a drop of juice spreads over the plate. Then it is poured into sterile jars, rolled up. It should be noted that boiled juice does not always gel well, therefore gelatin can be added to it - 50 g per 1 liter of juice.

Raspberry pureed with sugar. Ripe raspberries are crushed with a wooden crush, covered with granulated sugar (2 kg per 1 kg of berries), stirred until the sugar is completely dissolved. The mass is laid out in banks, sprinkled with granulated sugar on top, the banks are closed with paper. Store in a cool place.

And finally, compotes, which can be prepared in a variety of ways. Berries are stacked in clean glass jars up to their shoulders. Pour them with sugar syrup - 250-300 g of sugar per 1 liter of water. The jar is placed in a pot of water, heated to 80 degrees and pasteurized at this temperature: half-liter - 7-10 minutes, liter - 12-15 minutes. If the water boils, the jars are sterilized in boiling water for 3-5 minutes. Banks are rolled up with sterile lids, turned over until they cool.

You can cook raspberries in their own juice this way. Put the berries in an enamel bowl (bowl, saucepan), sprinkle them with sugar (300 g per 1 kg of berries). Add 2-3 tbsp. spoons of water or juice. Put on low heat, and, shaking occasionally, heat to 85 degrees. Keep at this temperature for 5 minutes. If there is no thermometer, then heat up to the first "gurgle". The hot mass is quickly laid out in sterile jars to the top, rolled up.