Raspberry jam: recipes, how to cook, how many calories

Raspberry jam is considered a constant guest on the winter table. In addition to the bright, summer taste and aroma, the dessert has enormous benefits for human health. The vitamins, mineral complex, phytoncides, and natural acids contained in raspberries help fight infections and strengthen the immune system. Almost all valuable compounds can be preserved for the winter by properly preparing the jam.

What berries are used to make raspberry jam?

The taste and benefits of raspberry jam directly depend on the quality of the raw materials.Only fully ripened berries provide the dessert with aroma, color, the desired consistency, and a full range of valuable substances. Unripe raspberries hold their shape better, it is easier to make jam with whole fruits from them, but the taste and benefits will be much less. Sufficient ripeness is easily determined - the bright red berry is freely separated from the sepals.

Overripe, spoiled, dried berries that end up in dessert can ruin not only the appearance of the jam, but also shorten its shelf life. Therefore, you need to sort raspberries carefully.

How to make raspberry jam for the winter

There are many ways to prepare this traditional dessert. Everyone uses their own recipes and convenient, proven containers, basins, and pans to prepare raspberries. You can properly cook raspberry jam for the winter in a variety of containers, but copper or brass basins are still considered the best. The thermal conductivity of these materials allows the product to be heated evenly and slowly; the raspberries do not burn in such basins.

High-quality jam can also be obtained in ordinary enamel containers. At the same time, it is important to monitor the integrity of the coating and prevent the mass from burning to the bottom. Modern methods of making jam involve the use of thick-bottomed dishes, multicookers, and containers with non-stick surfaces.

One of the important rules for preparing raspberry preparations is a small amount of raw materials at one time. Even in large-capacity containers, jam is prepared from no more than 2 kg of berries.The optimal amount of raspberries allows you to heat the product evenly, preserving its taste.

Do they wash raspberries before making jam?

Raspberries collected independently in a clean place, away from roads, or purchased from a trusted seller, do not require washing. In this case, the berries better retain their integrity in the jam. Washed raspberries quickly absorb moisture and tend to lose their shape, so they must be processed into jam immediately.

If washing is necessary, the berries are sorted, stalks, leaves, and spoiled specimens are removed, and then the raw materials are placed in a colander or sieve. Raspberries are cleaned by immersing them in water. Under the stream, the berries may crumble into drupes or become wrinkled. The colander with raspberries is kept in water for several minutes, then carefully removed and the liquid is allowed to drain completely.

Sometimes raspberries are attacked by small insects. If small worms or midges are detected, add 1 tsp to the washing water. salt per 1 liter, immerse the fruits in the solution for several minutes. As soon as the insects float to the surface, the water is decanted and the raspberries are washed again without adding salt.

How much sugar do you need for raspberry jam?

The classic 1:1 ratio of berries to sugar for making jam is also true for raspberries. This proportion produces a thick, viscous syrup and ensures optimal shelf life. But everyone adjusts the sweetness of the preparations to their own taste, so there are many recipes for making raspberry jam.

With the cold method of harvesting berries for the winter, they traditionally take an increased amount of sugar from 1.2 to 2 kg. This is done to preserve raw dessert in winter at room temperature. Additionally, the surface of the jam is covered with a small layer of sugar before sealing.This amount of sweetener is not always appropriate and can vary quite widely.

On the other hand, there is a way to avoid adding sugar altogether when canning raspberries. For this purpose, the fruits are poured into heaped jars, sterilized for about 5 minutes, and closed with sterile lids.

How long to cook raspberry jam for the winter

There are two main methods for preparing raspberry jam: in one step or with several settlings. Typically, stage-by-stage cooking is carried out three times, with breaks of several hours. The general rule for cooking raspberries is that the total heating time should not exceed 30 minutes. Otherwise, even temperature-resistant beneficial substances begin to break down. The benefits of jam are significantly reduced.

The “five-minute” recipe has proven itself well, in different variations of which the boiling time does not exceed several minutes. The jam is well stored and contains the maximum amount of vitamins, organic acids, and other valuable compounds.

The third method of making jam, heating it in syrup, involves first boiling the sugar solution for 10 minutes. The berries are then boiled in the sweet solution for at least 5 minutes before sealing tightly.

How to make raspberry jam thick

If you want to get a thick dessert, you usually increase the amount of sugar or boil the product longer. But if there is a desire to preserve the benefits as much as possible and not increase the calorie content of raspberry jam, they resort to other methods.

Methods for thickening raspberry jam:

1. Raspberries contain some gelling agents, so pectin can be added separately. There are special additives on sale containing natural pectin intended for jam.
2. For the same purpose, you can use starch, gelatin or agar-agar, after diluting the powders according to the instructions with a small amount of water (up to 100 g of liquid per 2 kg of raspberries).
3. You can prepare thick raspberry jam for the winter according to a recipe with the addition of other fruits with high gelling properties. Apples, pears, and currants contain a lot of pectin.

Washed berries of garden or wild varieties absorb moisture and produce a watery syrup. Therefore, a thick product without additives can only be obtained from unwashed fruits that have not been soaked.

Recipes for raspberry jam for the winter with photos

Raspberries are one of the most delicate berries and easily lose their appearance during processing. The preservation of fruits intact in the finished jam is influenced by many factors: from variety to weather conditions. Therefore, preserving the berries is not the most important task when harvesting. The medicinal, vitamin properties, delicate taste and aroma of jam are much more valuable.

Classic raspberry jam recipe

Traditional taste, color and undoubted health benefits characterize the proven recipe, which was used by the grandmothers of modern housewives. An important condition for obtaining classic raspberry jam is slow heating. The berry does not tolerate rapid bringing to a boil, and the mixture should not be allowed to boil. After boiling, raspberry jam should be cooked over moderate heat.

The classic recipe involves adding sugar and fruit in equal parts; the dessert has no other ingredients. This is how you get the taste and consistency that you have been accustomed to since childhood.

Making raspberry jam:

1. The prepared fruits are poured into a cooking vessel and covered with half the amount of sugar.
2. Leave the workpiece for 3 hours. This time is enough for the berry juice to appear.
3. The dishes are placed on the stove and, with minimal heat, the sugar grains are completely dissolved.
4. Increase the heat to medium and bring the mixture to a boil. Immediately remove the jam from the heat, let it cool completely and brew (it’s better to leave it for the whole night).
5. Heat again until signs of boiling and cool the workpiece again.
6. During the last heating cycle, add the remaining sugar to the jam and stir.

After the crystals dissolve, the dessert is immediately poured into jars. The jam is sealed and wrapped warmly to prolong the hot phase of the preparation. Self-sterilization helps preserve the workpiece longer.

Thick raspberry jam for the winter

The British have their own recipe for “signature” raspberry jam. When combined with red currants, the aroma of the berry intensifies, and the acid prevents the dessert from becoming sugary during storage. The jam turns out jelly-like and thick, regardless of the wateriness of the raspberries. It should be remembered that pectins are concentrated mostly in the peel and seeds of red currants. Therefore, fruit puree is used in jam. There is not enough juice to thicken the workpiece.

For 1 kg of raspberries you need to take 0.5 kg of currants and 1.5 kg of sugar.

Preparation:

1. Currant puree is obtained by boiling the fruits for 5 minutes and thoroughly rubbing through a sieve.
2. Separately cook raspberry jam according to any recipe.
3. When the syrup boils, add currant puree.
4. Prepare further according to your recipe or package the jam after boiling for 5 minutes.

The dessert will not thicken when cooked. It is poured into jars hot and liquid.The jam will get its real jam-like consistency 30 days after packaging.

Apple and raspberry jam

Apples give raspberry dessert a delicate flavor and thick texture. This jam can be used as a filling for baked goods or pancakes.

For 1 kg of apples you will need 1 kg of sugar and 1 to 3 cups of raspberries. Berries are added to taste: the fewer raspberries, the thicker the jam.

Cooking process:

1. The raspberries are sprinkled with sugar and left until the juice is released.
2. Apples are peeled, seeded and cut into small cubes.
3. Place the cooking container with raspberries on the fire and wait until all the sugar melts.
4. Pour apples into the hot mixture and cook over moderate heat for up to 0.5 hours.
5. The apples will become translucent and the jam will thicken.

The product is placed in sterile jars while hot, sealed and allowed to cool completely. This product can be stored at room temperature. It is enough to put the jam in a dark place.

Frozen raspberry jam

Raspberries have a delicate texture and quickly lose their appearance after defrosting. If you have defrosted more berries than you could use, there is no point in putting the leftovers in the freezer. It’s better to prepare raspberry jam right away.

Ingredients:

• raspberries – 500 g;
• sugar – 500 gr.;
• starch - 1 tbsp. l.;
• water – 50 ml.

Preparing jam:

1. Thawed raspberries are transferred to a basin and covered with sugar.
2. Stirring constantly, bring the mixture to a boil. Reduce the fire.
3. Jam from thawed fruits will be liquid, so the composition is thickened with starch.
4. Dilute the powder with warm water and mix it with the workpiece, continuing heating. The composition is boiled for another 10 minutes.

The finished dessert is poured into jars and stored in the refrigerator.This raspberry jam does not need to be rolled up with tight lids.

Raspberry-blueberry jam

A very tasty and healthy dessert is prepared from two varieties of berries. Raspberries impart their flavor to the jam, and blueberries increase the concentration of vitamins. The proportion of fruit laying can be any. The main thing is to maintain a 1:1 ratio of sugar and berries in this raspberry jam.

Preparing jam:

1. Rinse the blueberries, drain, and pour into a cooking basin along with the raspberries.
2. Cover the berries with sugar and leave at room temperature for 2 hours.
3. Heat over low heat until the grains dissolve. Stirring, wait until it boils and heat for another 15 minutes.
4. Any foam that appears must be removed.

The finished blueberry-raspberry jam is poured into sterilized jars while hot and covered with lids.

Raspberry jam with lemon

The acidity of lemon not only pleasantly complements the sweet taste, but also contributes to better preservation of the preparations in winter. Such desserts are not candied, even if the sugar level in the recipe is increased. The zest gives the jam its original flavor, so lemons are usually processed whole.

Compound:

• raspberries – 2 kg;
• sugar – 2 kg;
• large lemon with peel – 2 pcs.

Preparation:

1. Lemons are thoroughly washed, doused with boiling water and wiped dry.
2. Cut citrus fruits randomly along with the peel, removing the seeds.
3. Blend the lemon in small portions with a blender, transferring it to a cooking container.
4. Raspberries and sugar are also converted into a homogeneous mass. Grind the raw materials with a pestle or grind them using a blender.
5. Mix the ingredients in a basin and heat the composition over low heat for 5-10 minutes after boiling.

Pouring the jam into sterile jars, leave until completely cooled under a blanket or towel.

Raspberry jam with citric acid

The dessert can remain fluid and retain its beneficial properties for several years. For this, there is a simple recipe for raspberry jam for the winter with citric acid. The preservative properties of the product allow you to reduce the boiling time of the berries.

Preparation:

1. Prepare raspberry jam according to any recipe. A quick simmer method of 5 minutes works best.
2. At the end of heating, add ½ tsp. citric acid per 1 kg of sugar used. The powder is pre-diluted with a few tablespoons of water.
3. After waiting for the mixture to boil again, the jam is packaged hot in sterile jars.

Raspberry jam with orange

Simple raspberry jam gets a new flavor with the addition of oranges. Children especially like this combination. For those who prefer very sweet desserts, you can increase the amount of sugar in the recipe and omit the citrus peel.

Ingredients:

• raspberries - 1 kg;
• oranges (medium size) - 2 pcs.;
• sugar - 700 g.

Preparation of raspberry jam with oranges:

1. Raspberries are sorted, oranges are zested and peeled. Zest is added to the jam as desired.
2. Using a blender, mix all the ingredients, including sugar, into a homogeneous mass.
3. Heat the mixture for no longer than 5 minutes after boiling.Leave for 20 minutes from the stove.
4. Repeat the process up to 3 times. During the last boiling, add the zest to the jam.

During the first cooking cycles, any foam that appears should be skimmed off. Roll up the hot dessert with tight lids and store in a cool place.

Raspberry jam with mint

Spicy additions to the classic recipe allow you to find your own harmonious taste and cook a special, never-repeated raspberry jam. In the recipe, you can use, along with mint, green basil, cherry leaves or seeds.

Ingredients:

• raspberries – 1.5 kg;
• sugar – 1 kg;
• lemon – 1 pc.;
• cherry pits – 20 pcs.;
• mint, basil, cherry - 5 leaves each.

Making spiced jam:

1. Prepare the berries as standard, cover them with sugar and wait for the juice to appear.
2. Place the dishes with the workpiece on the stove and turn on low heat.
3. Add lemon zest and squeezed juice to the jam, continuing to stir.
4. All leaves and seeds are placed in gauze. They tie tightly, but do not pull the spices tightly, allowing the syrup to penetrate freely inside.
5. Place the bundle in the hot jam and heat the mixture to a boil.
6. The dishes are removed from the heat, allowing the dessert to brew and cool completely.
7. Repeat heating and boiling for 5 minutes, carefully remove the bundle with seasonings.

Boiling jam is poured into sterile heated jars and immediately closed tightly with lids.

Why is raspberry jam liquid?

Raspberry fruits have a very delicate, permeable skin that easily accepts and releases moisture. The pulp is very juicy, so the jam contains more syrup than berries. Also, the culture does not accumulate a sufficient amount of pectin, which does not allow making the dessert thick without additional techniques.

It is not recommended to add water to raspberry jam.If the method of preparing berries in syrup is used, then the sweet base is prepared not with water, but with the juice of the fruits themselves. After falling asleep with sugar, the liquid leaves quickly and in excess. The shape of the container chosen for cooking also greatly affects the consistency of the jam.

What to do if raspberry jam has fermented

Damage to jam occurs due to a lack of sugar in the composition, short cooking or unsterile containers for canning. A sign that the jam is ready is the uniform distribution of the berries in the syrup. If most of it floats on the surface or sinks to the bottom, cooking should be continued.

Sometimes all the canning techniques are followed, but the product still begins to ferment. In this case, the main thing is to notice changes in the consistency and color of the jam in time. Lightly fermented raspberry dessert can be easily processed into homemade wine. Any product that is moldy or has a strong vinegar smell will have to be thrown away.

Wine from fermented raspberry jam:

1. Pour the jam into a large glass jar. Add the same amount of clean water.
2. Add ½ cup sugar and 1 tbsp. l. unwashed raisins for every 3 liters of the resulting mixture.
3. Install a water seal on the jar or simply put on a rubber glove.
4. Leave the container in a warm place for 20 days. Decant the solution and add sugar to taste.
5. The filtered drink is poured into bottles and sealed.

Store raspberry wine in a cool place. The real taste and strength of the jam drink appears after 2 months.

How many calories are in raspberry jam?

Fresh raspberries have a nutritional value of 46 kcal per 100 g. In jam, its calorie content is increased due to added carbohydrates. Sugar has 398 kcal per 100 g. Thus, you can calculate the exact figures for any recipe.

On average, the calorie content of raspberry jam per 100 grams ranges between 200 and 270 kcal. This product is not a dietary product. Its consumption should be limited to those who are watching their weight or are overweight. One teaspoon of raspberry jam contains about 20 kcal. Considering this indicator, you can not deny yourself the pleasure and additional vitamins, but calculate your diet taking into account healthy sweets.

Replacing sugar in a recipe with the same amount of fructose “lightens” the product to 152 kcal for every 100 g. If stevia powder adds some of the sweetness to the jam, then the nutritional value is reduced even more significantly. After all, the sweet plant product has zero calories.

Terms and conditions of storage of raspberry jam

The safety of raspberry preparations depends on the composition, processing method and room temperature. Under ideal conditions and proper preservation, the jam retains its properties for 24 months. Changing any of the conditions reduces this period.

Shelf life of raspberry jam under different conditions:

• in the refrigerator from + 5 to + 10 ° C – 24 months;
• at room temperature not higher than + 20 °C – 12 months;
• in cold temperatures below + 5 °C, the jam quickly becomes sugary.

Keeping raspberry preparations in a dark, dry room extends the shelf life.

Conclusion

Raspberry jam is the simplest and most familiar winter delicacy, which traditionally helps fight colds, flu, any fever and even a bad mood.The classic dessert does not lose popularity over the years, but it can always be prepared in a new way by diversifying the set of spices or combining berries with other fruits.

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