How to cook raspberry jam for the winter
Raspberry jam is perhaps one of the most favorite me along with. Very, you know, it is delicious to smear a piece of white bread with oil, and on top of the oil apply a layer of raspberry jam. And for the sake of this delicacy, I am ready to spend 30 minutes of time, during which I manage to prepare a couple of jars of wonderful jam from Rasina.
If you are newbies in the question of cooking jams for the winter, then I want to assure you, it is very simple and even fascinating. Prepare jam is much easier than, for example, borsch or cutlets. You just take the berries or fruits, wash them and, if necessary, go through. Add sugar and boil until ready. Then spill the finished jam into sterile dishes and clog. That's all.
As for the recipe for the raspberry jam for the winter, it is just an extravaganac of taste and aroma. During the preparation of jam from the raspberry all over the house, the fine fragrance of this wonderful berry is distributed. The color of the jam himself resembles Rubin, and the gripping of crimson grains in the mass of jam makes it even more interesting. And imagine how much benefit and pleasure will bring you a jar of raspberry jam, open in the midst of winter, when the soul and body so want tastes, paints and flavors. In general, I advise everyone to repeat my experience and prepare at least a couple of jams of jam from raspberry for the winter, especially the raspberry season is still in full swing.
And a few more words about proportions and exit. I usually cook jams (and raspberry including) using two parts of berries or fruits and one part of sugar, that is, 1 kg of raspberries I take 500 g of sugar. Or adjust the amount of sugar to taste in the case of acidic berries and fruits. So, of 1.2 kg of raspberries and 600 g of sugar, 2 jars of jams were obtained, each 450 ml, that is, an incomplete liter of raspberry jam. Based on these numbers, you can estimate how much jams will turn out to cook and sterilize the dishes.
Ingredients:
- 1.2 kg of raspberry
- 600 g of sugar sand
Cooking raspberry jam for the winter
So, we pass to the preparation of raspberry jam for the winter. Raspberry berries are swore if there are thowned - we remove. Malina is shifting into a colander or a lot of sieve and thoroughly.
It is better to know at least the approximate weight of the raspberry, then it is easier to determine the optimal amount of sugar. In most recipes, preparation of jam per 1 kg of fruits is recommended to add 1 kg of sugar. The fact is that when complying with such proportions, sugar overlaps the taste of berries and the jam is too sweet. In order for the jam to be done and stored for a long time so much sugar is not needed. You can listen to my recommendations, but you can prepare in the old manner, to solve you. In any case, the quantity of sugar in the jam is a matter of taste.
Because my kitchen scales showed the weight of the raspberry of 1.2 kg, which means I measure 600 g of sugar and add in a saucepan, where the washed raspberry awaits.
Usually, at this step, we recommend waiting for several hours or night. I'm not waiting, but immediately put a saucepan with raspberries and sugar on the stove and starts to cook raspberry jam on a small fire, stirring it with a wooden spoon.
After 10 minutes, all sugar will dissolve in the juice, which raspberries managed to let. This is only the beginning. Now, from this semi-liquid mass, we have to weld the raspberry jam.
Cook the raspberry jam about 25-30 minutes from the start of boiling. Foam from jam is not removed, it will disappear itself. Periodically stir the jam with a spoon.
Jars for jam carefully mine (better soda) and sterilize. You can sterilize the jars in the microwave, up to half filling them with water and putting in a microwave for 5 minutes. You can sterilize the jars to a pair in a slow cooker or in the old manner on the stove above the pots with water and a special lid with a nozzle for cans. One of the ways of sterilizing cans I described, this sterilization in the oven. Covers for blockage boil around 3-5 minutes.
Fill the banks boiling a second ago with raspberry jam, without topping the edge of the cans literally centimeter, after which they immediately block the cans with covers and turn up the bottom. In such a position, the banks with raspberry jam must remain until complete cooling.