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Raspberry jam is a delicious dessert that will be appreciated by all lovers of garden berries. It is perfect as a topping for pancakes, porridge or ice cream, and home confectioners can easily use it as a filling for cakes, cupcakes and muffins.
Features of making raspberry jam
Ezhemalina is an unpretentious, but at the same time productive hybrid that prefers an arid climate. The fruits of the bush are larger in size than traditional raspberries and blackberries and have a rich, slightly sour taste. The color varies from pink to dark purple. The harvest, depending on the variety, can ripen from mid-June to late autumn, when most of the berry crops have already died.
Before preparing jam, jams or marmalade from raspberries, you need to take into account a number of features of this berry. Despite the fact that one of the “parents” of the crop is raspberry, the fruits of the hybrid itself are not juicy enough, so it is necessary to regularly add water during cooking.
You can achieve a thicker jam consistency without increasing the cooking time by adding gelling ingredients or additional sugar. In the latter case, raspberry jam will lose its piquant sour taste.
Everyday raspberry contains many beneficial microelements.
You can replace gelling additives (agar-agar, gelatin) in jam with products containing a large amount of natural pectin: apples, gooseberries, red currants.
Selection and preparation of berries
To make raspberry jam, fruits of the same degree of ripeness are collected. If we are talking about preparing delicacies from whole berries, then pay attention to the size. For jam, jam and marmalade, you can use slightly overripe fruits. In this case, it is better not to wash them, otherwise they will quickly lose their aesthetic appearance.
Before you start preparing the jam, carefully sort out the raspberries and sort them if necessary. During this process, the stalks and small branches (if any) are removed from the berries, and rotten or unripe specimens are removed.
Sterilization of jars
Raspberry jam is most often rolled into ordinary glass jars of various sizes. The most popular containers are 300 and 500 ml. Small, beautifully decorated jars with aromatic raspberry jam can even be given as a gift.
Before use, glass containers are washed well with laundry soap, soda or mustard powder. Rinse thoroughly.
You can sterilize containers in a variety of ways:
- in a saucepan with hot water;
- in the oven;
- in the microwave.
Most often, dishes are sterilized in the microwave or in a saucepan, on which a special sterilizer stand is previously installed.
After processing, the jars are dried on a clean towel (neck down) and only then used to fill the jam. Boil the lids separately in a saucepan for at least 10 minutes.
Recipes for making raspberry jam for the winter
There are many recipes for raspberry jam. Most of them are distinguished by ease of preparation and availability of ingredients.
Classical
In the classic jam recipe, in addition to raspberry and sugar, there is lemon juice, which is not only an enhancer of sour tones, but also a natural preservative.
Raspberry jam is a delicious way to combat vitamin deficiency
Required:
- Ezhemalina – 1 kg;
- sugar – 1 kg;
- water – 220 ml;
- lemon juice – 45 ml.
Steps:
- Place the berries in layers in an enamel saucepan. Sprinkle each layer with sugar (0.5 kg).
- Leave the container for 4-5 hours in a cool place so that the raspberries release juice.
- Make syrup from the remaining sugar, lemon juice and water.
- Carefully add it to the berries, stir and place the saucepan on low heat.
- Stir the jam until the sugar is completely dissolved, then remove from the heat and leave for two hours.
- Heat the cooled mass again without bringing it to a boil. Skim off any foam that has formed. As soon as it stops forming, the jam is ready.
- Pour the hot mixture into sterilized jars and roll them under the lids.
Five minutes
Five-minute jam is a real find for those who don’t have time.
Raspberry jam is contraindicated for allergy sufferers and asthmatics
Required:
- berries – 500 g;
- granulated sugar – 350 g;
- water – 30 ml.
Steps:
- Place the raspberries in an enamel pan and add water.
- Bring everything to a boil and simmer for no more than 1 minute.
- Add sugar and cook for another 5 minutes, then roll up the jam with lids.
In a slow cooker
You can prepare raspberry jam in any multicooker that has the “Cooking” or “Stewing” modes.
A slow cooker will allow you to spend a minimum of effort on preparing dessert.
Required:
- Ezhmalina – 1.5 kg;
- sugar – 1.5 kg;
- water – 200 ml.
Steps:
- Place the prepared berries in the multicooker bowl and add water.
- Set the “Stew” option and the timer for 40 minutes.
- Add sugar, mix everything well and cook in the same mode for another 10 minutes.
- Then switch to the “Cooking” function and leave the mixture for 15 minutes, then pour it into jars while hot.
You can make the taste more piquant by adding fresh mint leaves to the raspberries.
No cooking
The absence of heat treatment will preserve all useful vitamins.
Fresh berry puree can be used as a topping for desserts
Required:
- Ezhemalina – 1 kg;
- sugar – 950 g;
- juice of one lemon.
Steps:
- Place all ingredients in a blender bowl and puree into a homogeneous puree.
- Divide into clean jars.
Keep refrigerated.
Sour jam
Jam with a pleasant sourness will definitely appeal to everyone who does not like the sugary-sweet taste of classic raspberry jam.
Slightly unripe fruits are usually used for jam.
Required:
- raspberry – 900 g;
- granulated sugar – 700 g;
- citric acid – 2 g;
- gelatin – 1 sachet.
Steps:
- Dissolve gelatin in water.
- Cover the raspberries with sugar and put on fire.
- Bring the mixture to a boil and cook for 15 minutes, stirring lightly.
- If necessary, the cooking time can be increased to obtain a thicker consistency.
- Pour the swollen gelatin into the jam, add citric acid and simmer for another 2-3 minutes over low heat.
- Pour the hot product into jars and roll up the lids.
Gelatin can be replaced with agar-agar or pectin.
Storage rules and periods
It is recommended to store raspberry jam in a basement or cellar. The optimal room temperature is from 5 to 15 °C. Do not leave the finished product in direct sunlight, as this may cause it to deteriorate.
Raw jam is kept exclusively in the refrigerator. The average shelf life is 1 year. However, if all requirements are met during the preparation process, it can be extended up to three years.
Conclusion
Raspberry jam is a healthy and affordable delicacy that even a novice cook can make. The correct choice of ingredients and knowledge of cooking features guarantee an excellent result.
