Jam from raspberry for the winter. Recipes of delicious and useful billets
From time immemorial, this bright, tasty and useful berry is used in cooking. Hundreds of recipes of delicious dishes, drinks, desserts.
Its miraculous properties help from many diseases. Infusions and decoctions save from the bites of snakes and scorpions, treat fever and colds, are used as anti-inflammatory.
One bad, she is stored for a short time. And how to be in winter with an angina, cough.
It will help in this raspberry jam, and just jumped with a seagull - tasty and useful.
The second half of the summer is the time to start harvesting raspberries for the winter.
How best to do it? To be tasty, and the most useful properties are preserved. The best, boil jam from raspberry for the winter, and recipes, how to do it, we will present you below.
After collecting the berries, before cooking jam, beat it carefully, separate the remaining fruits, remove the fruits with a raid hit by rot.
Prepared berries pour cold under salt water and hold for 10 - 15 minutes. If there are any larvae in berries, they will fall on top and easily can be collected.
Choose dishes for cooking, better enamelled (saucepan, pelvis), more than the berries are cooked. In the old days, cook the jam was preferred in copper pelvis, it was thought that the jam would not fake and his taste was obtained.
Raspberry jam recipes
Raspberry jam recipe first
For 1 kg of raspberries, you need 1.5 kg of sugar and 3 - 4 glasses of water
Prepare the berry - to go through, hold in salted water, give a track, slightly dry.
Cook sugar syrup, for this pour sugar with water, put on fire and stirring until the sugar is completely dissolved, bring to a boil.
Slightly cool and pour the berry.
After 4 - 5 hours, drain the syrup through the colander.
Syrup to put on fire and bring to a boil.
After that, the resulting syrup can be keen somewhat, pour into it berries and cook until readiness.
Do not forget to regularly stir jam so that it is not burnt and remove the foam appearing on top. By the way, the foam is a delicious thing.
Raspberry jam recipe
Per 1 kg of raspberry is necessary: \u200b\u200b1.5 kg of sugar and 3.5 glasses of water
Prepare raspberries. Weld up sugar syrup and cool it.
In the cold syrup, fall asleep the berries, put on a weak fire, bring to a boil. Concute 5 minutes and remove from the fire.
Leave the jam to cool to room temperature.
Then bring to a boil again and cook for 10 minutes.
Remove from the fire and give 15 minutes to stand, slightly cool.
Put on the fire and bring until readiness. Please note the total cooking duration should be no more than 30 minutes.
Do not forget to stir jam and remove the foam.
Raspberry jam recipe third
Berry prepared for cooking berries Pour in the enameled basic layers (1 - 2 layers) and pour sugar.
1 kg of raspberries need 1.5 kg of sugar.
Place the berry on the ice or in the refrigerator of the watch for 10 - 12. The berry should give good juice. After that, put cooking and bring on a weak heat to a boil. Cooking 20 minutes stirring and removing foam.
Natural raspberry with sugar
Prepare a berry, clean dry jars.
Fall asleep the berries in the banks spere off sugar, tapping slightly on the sides and the bottom so that the berry makes tightly in the banks.
Set banks to pasteurize at 90 degrees, liter for 25 minutes, three-liter 30 minutes. We prefer with half-liter, it is convenient to use, a small amount is spent faster and for a long time you do not need to be stored open in the refrigerator, such a bank passerizes for 20 minutes. Turn the cans with covers, let it cool and send stored in the cellar.
Malina Recipe
Prepare berries. Pour them into a saucepan and fall asleep sugar.
Mix everything, give a little broke and put on a small fire.
Bring to a boil, stirring, cook for 20 minutes.
In hot, run over the cooked banks and put pasteurize - half-liter 15 minutes, liter 25 minutes. Slit banks and put cold.
For 1 kg of raspberries, you will need to fall asleep 100 g of sugar.
Recipe jam from raspberry with currant
Prepared berries float into the pan and mix with sugar (per 1 kg of raspberry 600 g of sugar), pour the juice of red or black currant (0.5 glasses).
Put on a weak fire and stirring cooking until readiness.
Pour into prepared banks and pasteurize at 90 degrees half-liter 15 minutes and liter 25 minutes.
Slit banks, put cool and store in a cool place.