Content
Fragrant, sweet raspberry jam is a delicious and healthy dessert beloved by many, which is widely prepared for the winter. The only thing that usually slightly overshadows the joy of drinking tea with this aromatic delicacy is the presence in its composition of small seeds, which raspberries abound in. However, if you put in some effort, you can prepare a dessert without this drawback. The result is seedless raspberry jam - a thick, homogeneous puree of ruby-colored berries, sweet with a characteristic sourness, which should please even the most spoiled lovers of berry jams.
Features of making seedless raspberry jam for the winter
In order to get the best seedless raspberry jam, you should take into account some important nuances when preparing it:
- The ideal raw material for winter harvesting is berries collected in your own garden. In this case, it is not even necessary to wash the raspberries. This will have a positive effect on the consistency of the delicacy, since the berries have the ability to become saturated with water and release it during the cooking process, causing the jam to become watery.
- It is best to pick raspberries in dry weather.If you plan to transport it, then you should pick the berries from the bush along with the stalks (they will need to be removed immediately before cooking).
- It is recommended to choose medium-sized and dark-colored berries for making seedless jam - ripe, but not overripe. If the raspberries are purchased, they need to be sorted, discarding unripe and damaged fruits.
- If necessary, it is recommended to rinse raspberries not under running water, but in a wide container using a colander. After this, excess water should be allowed to drain, leaving the colander over an empty bowl for a while.
- To get rid of raspberry bug larvae, it is recommended to place the berries for a short time in a weak solution of table salt (1 teaspoon per 1 liter of cool water). The floating white worms should be removed using a slotted spoon, and then rinse the raspberries 2-3 times and allow the remaining water to escape.
Ingredients
There are only two main components of thick and homogeneous seedless raspberry jam:
- fresh raspberries;
- granulated sugar.
Some recipes allow additional ingredients. Depending on the preparation technology, they can be, for example:
- water;
- gelling agent (“Zhelfix”);
- lemon zest or acid.
Details on how to make seedless raspberry jam with the addition of citric acid and water are described in the video:
However, the simplest way to prepare this delicious winter preparation involves only the two most important components, identified at the beginning.
Recipe for seedless raspberry jam for the winter
Ingredients for the basic recipe for this delicious dish:
Fresh raspberries | 3 kg |
Sugar | 1.5 kg |
Making seedless raspberry jam:
- Place the prepared raspberries in a wide container and mash thoroughly until smooth (using an immersion blender or potato masher).
- Place the bowl of jam on the stove. Turn on low heat and, stirring occasionally, bring to a boil. Without ceasing to stir, cook the jam for 15 minutes.
- Transfer the mixture to a colander or fine-mesh sieve and wipe thoroughly.
- Weigh the resulting mass without seeds (it should be about 1.5 kg). Pour an equal amount of sugar into it. Stir, put on the lowest heat and let it boil.
- Cook the jam for 25 minutes, stirring every now and then and skimming off the foam that appears on the surface.
- Pour the hot jam into clean, sterilized jars and screw on the pre-boiled lids. Wrap in a blanket and let cool completely.
To do this, the bones should be washed and dried. Then they need to be ground, using a coffee grinder or blender, to the size of “extra” salt grains. Next 2 tbsp. l. seeds will need to be mixed with 1 tbsp. l. sugar, 1 tsp. cosmetic grape seed oil and 2 drops of vitamin A oil solution. A small amount of this scrub should be applied to the facial skin with light massaging movements, and then rinsed with warm water. It keeps well in the refrigerator for a week.
Terms and conditions of storage
Seedless raspberry jam, prepared according to all the rules and packaged in sterile jars, can be left in a dry, dark place at room temperature (on a pantry shelf). Such a product can easily be stored for 2-3 years.
Opened jars of seedless raspberry jam should be kept in the refrigerator.
Conclusion
Seedless raspberry jam is an excellent way out for those who love the wonderful taste and aroma of confitures and jams made from this berry, but cannot stand the tiny seeds that get on the tooth. To make this dessert option a success, you should make an extra effort by rubbing the boiled berries through a fine sieve. However, the result will be worth the effort. Bright, aromatic, thick jam will turn into a homogeneous mass, devoid of even a hint of “annoying” seeds. This jam will be equally delicious spread in a thick layer on a piece of golden brown bread, as an addition to the most delicate cottage cheese casserole or semolina pudding, or simply as a snack with a cup of hot tea. The most interesting thing is that even the grounds with seeds left over after making jam can be put to useful use by making a natural cosmetic scrub for the skin based on it.
