How to separate raspberry pits from the mass. Raspberry jam

04.09.2021

Raspberry jam is an amazing dessert that has replaced the usual jam from these berries on the table. It differs from the usual preparation in cooking time and thickness, the jelly-like mass adheres better to pancakes and sandwiches, and it is easy to achieve such a consistency using some tricks.

How to make raspberry jam at home
Raspberry jam with gelatin
Strawberry Raspberry Jam
Raspberry jam - no cooking

How to make raspberry jam at home?

Raspberry jam in cooking is not much different from jam, only it takes longer to boil it. To save time, you can thicken the raspberry jam with gelatin, pectin, or agar agar. The berries will fit and are a little crumpled, you still have to grind them, but there should not be spoiled ones, the raspberries need to be carefully sorted out.

Washed berries must be dried a little on a sieve.
The most suitable berries are medium in size and dark in color.
Of the dishes, only a stainless steel bowl is used for cooking.
Stir the mixture with a wooden spoon or spatula.
Readiness is checked for density: if the drop does not spread over the saucer, you can roll it up.
The jam will be more aromatic if the water is replaced with red currant juice.
You can thicken the mixture with fruits and pectin: currants, apples or plums.

Raspberry jam for the winter - a simple recipe

The simplest raspberry jam for the winter is made only from sugar and berries.

Ingredients:

raspberries - 1 kg;
sugar - 1 kg.

Preparation

Rinse the berries, dry, sprinkle with sugar. Leave on for 5 hours to release the juice. Add sugar to the juice, boil.
Boil for 10 minutes, removing the foam. Cool, boil again.

Pour in berries, cook until thickened. Pour the raspberry jam into the jars. Roll up the lids.

Seedless raspberry jam for the winter

Raspberry jam for the winter can be cooked with or without seeds, the latter method is more troublesome, but the dessert turns out to be very tender and tasty. For this recipe, you need to take only ripe berries so that the seeds are easily separated. The treat will cook faster if you roll up no more than 2 kilograms at a time.

Ingredients:

raspberries - 1.5 kg;
sugar - 1.5 kg;
water - 0.5 l.

Preparation

Rinse the berries, add water. Bring to a boil, cook for 15 minutes. Cool, rub through a sieve. Drain the resulting juice. Add sugar, boil. Cook, stirring occasionally, until thickened.

Pour seedless raspberry jam into jars, roll up. Cover with a blanket to cool slowly.

Jam "Pyatiminutka" from raspberries for the winter

To make a good raspberry jam for the winter, you need to not only rinse the berries, but also check if bugs have gotten into them. For this, raspberries are poured for 10 minutes with a weak saline solution: 10 g of salt per liter of water. The larvae will quickly emerge, they need to be caught with a spoon, and it is recommended to rinse the berries twice under running water. The fastest, favorite by many housewives, recipe "Five minutes" - in this jam, raspberries retain all their useful properties.

Ingredients:

raspberries - 1 kg;
sugar - 3 tbsp.;
water - 3 tbsp. l .;
sweets - 1 sachet.

Preparation

Pour water into the bottom of a saucepan. Pour in raspberries, cover with sugar. Put in the cold until the berries are very juicy.

Boil, boil for 3-4 minutes. Cool, interrupt with a blender along with the syrup. Boil again for 4 minutes. Pour in the jam, dissolve. Keep on fire, stirring occasionally, for about a minute. Roll up the banks. Cover to let the jam infuse and cool slowly.

Raspberry jam with gelatin

If you want to save time on boiling berries, you can try the recipe for raspberry jam for the winter with the addition of gelatin. This component will make the dessert thicker, the berries will boil less and retain more useful properties. But in this case, it is better to pick up the berries whole and neat so that the jam looks beautiful.

Ingredients:

raspberries - 1 kg;
sugar - 1.5 kg;
citric acid - 1/4 tsp;
gelatin - 5 g;
water - 300 ml.

Preparation

Soak gelatin in two tablespoons of water. Pour in citric acid, leave to swell.

Cover the washed berries with sugar, add water. Boil for 15 minutes, removing the foam. Add gelatin a couple of minutes before the end, stir.

Pour raspberry jam with gelatin into jars. Roll up the lids, cover with a blanket until it cools.

Blackcurrant and raspberry jam

If you want to add originality to the dessert, you can make raspberry and currant jam. The berries go well together, the latter add a light, piquant sourness. They are pre-washed, cleaned of tails and dried. Such a treat is made with bones, it is advisable to grind them well. You can put any currant, but black is better.

Ingredients:

raspberries - 1 kg;
sugar - 2 kg;
currants - 0.5 kg.

Preparation

Process the berries, chop in a blender. Pour into a saucepan, mix with half the sugar. Boil for 15 minutes, removing the foam.
Cool, add the remaining sugar, stir. Insist an hour. Boil, cook until thick.

Pour raspberry and currant jam into jars. Put the container in a warm place until it cools.

Strawberry Raspberry Jam

If you are lucky enough to harvest berries, you can make strawberry-raspberry jam for the winter. If you clean the bugs from the raspberries with a saline solution, then they do not need to be poured over the strawberries, just sort out, remove the stalks, but then rinse all the berries thoroughly with cold water. It is more convenient to grind with a blender, with a "metal knife" attachment.

Ingredients:

strawberries - 350 g;
raspberries - 350 g;
sugar - 0.5 kg;
mint - 1 sprig.

Preparation

Rinse the berries, chop. Cover the puree with sugar, add mint leaves. Boil, boil for 5 minutes, removing the foam.
When the mixture begins to boil and thickens, remove from heat. Take out the mint. Arrange in jars, roll up lids. Cover with a blanket, hold until the jars are completely cooled.

Raspberry jam with pitted mint

You can add a cool hue to the flavor by making Raspberry Jam - Mint Recipe. The berries need to be rubbed in order to get rid of the seeds, but it is not necessary to throw out the latter, if you dilute them in water with honey and lemon, you get a very useful compote. And if you also add fresh mint there, you will get a great soft drink.

Ingredients:

raspberries - 550 g;
sugar - 0.5 kg;
mint - 1-2 branches.

Preparation

Rinse the berries, beat with a blender. Cover with sugar, add mint, boil. Boil for 10 minutes. Remove the mint, rub the mixture through a sieve. Boil raspberry and mint jam for 3-5 minutes. Pour into jars, roll up the lids. Cover to let the jars cool slowly.

Raspberry jam - no cooking

Raw raspberry jam, where all valuable vitamins and substances are fully preserved, is considered no less tasty and extremely useful. Only the cans need to be sterilized very carefully, and the dishes should be rinsed with boiling water in order to completely get rid of microbes. It is better to add sugar in portions, stirring well.

Ingredients:

raspberries - 1 kg;
sugar - 2 kg.

Preparation

Sort the berries, rinse, chop with a blender. Rub through a sieve, add sugar. Heat to dissolve the sweet sand completely. Do not bring to a boil. Pour into jars, roll up the lids. Cover for a few hours until cool.

a source

Similar to French confiture, raspberry aromatic jam has a more delicate and pliable consistency, but in structure it is denser than ordinary jam. Raspberry blanks are successfully used in the preparation of pastries and desserts; jam is also served with ice cream, tea and bread.

To make a delicious jam, it is enough to choose good ripe berries that correspond to the highest quality.

Before cooking, you should familiarize yourself with the valuable recommendations of experienced chefs:

you need to make jam from raspberries that have just been harvested, since the fruits are perishable - they quickly lose juice and sour;
to get rid of common bugs, the berry can be soaked in cool salted water for 25 minutes.
so that the jam has a dense consistency, and not watery, the berries are dried on a towel before candying;
raspberry bones are hard, and therefore some people prefer jam without them at all - it is enough to boil the berries and grind them through cheesecloth so that only pulp and juice remain.

Important: the jelly-like texture of jam can only be obtained if it is cooked for a long time, add a large amount of sugar and, if necessary, gelatin.

Raspberry preparation

The collected berries must be sorted out by hand, and the spoiled ones must be removed. Whole good fruits are folded in a colander, washed under cool sewage water. Then they need to be dried for 15 minutes in the same colander or on a towel. Dry, washed berries are ready to make jam from them.

How to make jam at home

If the harvest of raspberries is successful, then you can safely make incredibly tasty preserves of jam for the winter from it. There is nothing complicated in cooking, the main condition is quality ingredients. You will need 1 kilogram of fresh raspberries, 400 grams of sugar and gelatin.

Put the pre-peeled and dried berries in a saucepan and boil for 10 minutes.
Raspberries are ground through a sieve or cheesecloth. Put the resulting mixture on fire, add sugar and gelling powder to it.
Boil the jam for 5 minutes, then distribute in clean jars, roll up.

A simple recipe for the winter

Berries such as raspberries have mild gelling properties. In order for the jam to have the correct consistency, you need to take a little more sugar than berries. The proportions for this recipe are: 1 kilogram of fresh raspberries, 1.3 kilograms of granulated sugar. You can also use 1–2 glasses of water.

Preparation:

Put the berries in a saucepan with thick walls and cover them with water. Put on fire, bring to a boil and cook for 20 minutes.
Let cool slightly. Through a sieve wrapped in gauze, rub the seeds from the berries.
Put the resulting puree on fire in a saucepan, cover with sugar and cook for 1 hour.
From time to time you need to remove the foam from the jam. When ready, pour into sterile jars and roll up.

With gelatin

Incredibly delicious raspberry dessert - jam. If you add gelatin to it, then its consistency will become thicker, and the heat treatment process will be significantly reduced. In order to cook such an appetizing jam, you will need: 1 kilogram of raspberry berries, 1.5 kilograms of sugar, 1 glass of water, a teaspoon of citric acid, 5 grams of gelatin.

Cooking method:

Pour gelatin with water and leave it for a while to swell.
Put the berries in a saucepan, add sugar and water, put on medium heat. After boiling, cook for 30 minutes.
Add gelatin and a spoonful of citric acid to the berries. Boil the jam for 15 minutes and pour into clean jars, roll up the lids.

In a multicooker

This method is considered ideal for busy housewives or for those who make jam for the first time. Using a multicooker, making raspberry jam will be fun and easy. For the recipe, you need fresh raspberries - 1 kilogram, you can take the same amount of sugar or 1.5 kilograms.

Preparation:

Put clean berries in a multicooker bowl, add sugar there.
Set the "Extinguishing" mode for 1 hour. Cover the berries and leave to simmer.
Pour the finished product into clean cans and roll up with metal lids.

Seedless

This jam is tender due to the fact that the bones are removed from it during the preparation process. From 1 kilogram of raspberries, you get 3 jars of 400 milliliters. You will also need 1.3 kilograms of sugar and 1 glass of water.

Boil raspberries in a saucepan for 15-20 minutes. Let it cool slightly, and then rub through cheesecloth or a sieve.
Pour the mashed potatoes, separated from the seeds, back into a saucepan and put on fire. Add sugar and, stirring occasionally, bring the jam to a boil. Boil for 40 minutes.
It is recommended in advance to sterilize the cans, over which you need to distribute the finished product and roll it up.

Without cooking

If you want to make a delicious healthy raspberry jam at once, there is a recipe without cooking. Thus, you can preserve the vitamin composition of the berries. For such a delicious recipe, you only need 1 kilogram of fresh berries and 1 kilogram of granulated sugar.

Preparation:

Grind pure raspberries with a blender or crush.
Sprinkle the berry puree with sugar, you can also use powdered sugar.
Put a container with jam in a warm place for 6 hours.
Stir the jam, distribute it in sterile jars, sprinkle with sugar on top and roll up. Keep jam in the refrigerator.

With agar agar

To preserve raspberries for the winter, you can make an unusually tasty jam with the addition of agar-agar. Enough will be 1 kilogram of fresh raspberries, 800 grams of granulated sugar, half a teaspoon of agar-agar and 1 lemon (optional).

Chop pure berries into a puree-like consistency using a crush.
Put on fire and bring to a boil, cook for 10 minutes.
Add agar-agar and lemon juice to the jam, boil for another 5 minutes.
Roll up the cans with metal lids, put in a dark place until they cool.

Starch based

This jam can be eaten as a separate treat or used in baking desserts. You will need: 1 kilogram of raspberries, 900 grams of sugar, 10 tablespoons of starch.

Cooking method:

Mash the raspberries with a hand blender or crush.
Add sugar, starch to the berry mixture and put on fire. Stir well while cooking.
When the jam boils, reduce heat and simmer for another 3 minutes, stirring constantly with a spatula.
The finished product can be rolled up in jars or served immediately.

With pectin

With the help of pectin (a natural apple component), you can achieve the density of raspberry jam. Since this berry is difficult to gel, additional natural thickeners can help shorten cooking time. Required products: 900 grams of raspberries, sugar - 500 grams, 1 tablespoon of pectin, 3 tablespoons of powdered sugar.

In a deep container, cover the raspberries with sugar, put them in the refrigerator for one night so that the berries give juice.
The next day, grind the raspberries with a crush and put on medium heat. Bring to a boil and simmer for 15 minutes.
It is periodically necessary to remove the foam from the berries. Mix the pectin and icing sugar and add to the boiling jam, stir.
Cook for 2-3 minutes and pour into clean sterile jars, twist.

With lemon zest

Lemon-raspberry jam can be a great snack for a fresh bun or used as a cake impregnation. To prepare such a sweet, you will need 1 kilogram of berries, always fresh, a bag of gelatin, 1 kilogram of sugar and 1 lemon.

Step by step recipe:

Put the raspberries in a deep saucepan, cut the zest from the lemon and grate it. Send lemon juice to the berries, and the zest too.
Pour sugar and gelatin into a saucepan, mix thoroughly.
Put on medium heat and stir constantly until boiling. Then remove the foam and boil for 5 minutes.
Distribute the finished product in jars and close tightly with lids.

Frozen raspberry jam

This recipe is so simple that even a beginner can easily master it. Frozen raspberries can be used to make delicious confiture at any time of the year.

Required ingredients: 9 kilograms of berries, 5 kilograms of granulated sugar, 2 bags of gelatin.

Pour the frozen raspberries into a deep bowl and let them thaw. After half an hour, the berries can be covered with sugar.
As soon as the raspberries produce juice, knead them with a wooden spoon.
Put on fire and boil, stirring slowly, until boiling.
Cover the container with confiture and put in a dark place for 5 hours. Then bring to a boil again. Boil for 10 minutes.
Ready-made confiture is poured into sterile jars and rolled up with metal lids.

Storage

Should be considered:

Without heat treatment, jam can be stored for 2-3 months in the refrigerator. Sugar is an excellent preservative - it extends the shelf life of the product.
Jam in sterilized jars can be stored for up to two years. The only condition is to put containers with jam in a dry, dark place (pantry, basement, cellar).

Conclusion

Thanks to these simple recipes, you can make a couple of jars of fragrant raspberry jam for the winter.

Such a sweet product is always in demand at tea drinking, because it can be consumed both separately and with baked goods.

How and with what to serve raspberry jam, I think you yourself will figure it out. Let's learn how to cook it! What is jam? Jam is one of the varieties of homemade preparations for the winter. It is prepared on the basis of berries, with the addition of sugar. Less commonly, starch, gelatin or pectin are added to the jam, which in turn make the jam thick. Unlike jam, where it is customary to keep the berries intact, the jam is rather a homogeneous mass. I deliberately did not grind the jam through a sieve in order to completely extract all the raspberry bones. In my opinion, this way the jam will be more homemade and natural. The raspberry seeds themselves are so small that they do not cause any inconvenience when eaten. You can choose for yourself what to do with them, make pitted raspberry jam or with them. Let's cook?

Raspberry jam for the winter

Jam is often made with apples, pectin, starch, or gelatin. All these additives are made to make the jam thick. If you have ever cooked raspberry jam, then you know that it is quite liquid, like a five-minute. The name jam suggests that the final product is thick. How can you achieve this without the addition of starch, pectin, and the like? My advice to you is just add the right amount of sugar and no water. Now I will explain everything in detail.

how to make delicious thick raspberry jam

Ingredients:

raspberries - 2 kg,
granulated sugar - 1 kg.

Cooking process:

For cooking, take raspberries and granulated sugar.

Place the washed and sorted berries in a basin or enamel pan. Be sure to drain the remaining water.

Add sugar to the raspberries. Most often, sugar is put like this: for 1 kg of raspberries, 300 gr. Sahara. In order not to add additives to homemade jam, we will add a little more sugar, at the rate of 1 kg of raspberries - 500 gr. Sahara. By boiling the jam to the desired consistency, we will achieve the desired consistency. So, for 2 kg of raspberries, take 1 kg of sugar. Fill in the berries, leave at room temperature for 2-4 hours. The raspberries should be juicing. One hour after standing, stir the raspberries with sugar and leave to stand again. She has to let the juice go.

Set the container with raspberries on gas. Heat until first bulbs. Reduce heat to low. Cook for 15 minutes. Remove the resulting foam. Stir occasionally to prevent the berries from sticking to the bottom of the container. Turn off and let cool.

When the jam has cooled to a "warm" state, it should be mixed again. Most often, a thin film forms on the surface of the jam. As I already said, jam differs from jam in that jam is a homogeneous mass, without whole berries. So that the jam does not look like marmalade, we left bones in it.

Whisk the jam with an immersion blender until smooth.

Boil the jam again. Boil it for about 10 more minutes. Sterilize jars and lids. Place the jam in clean jars. When placing the jam in a jar, it will stack in layers. On the surface of the jam, you can clearly see how thick it is. As it cools, it will still thicken.

Roll up the lids and turn the jars, lids down. This will release excess air from the cans, and the lids will be better attracted. Allow the blanks to cool completely for the winter. It is not necessary to wrap the seaming, but it is also not necessary to expose them in a draft. You can store such jam in a cellar or in a dark cool cabinet. The jam was boiled for about 30 minutes. It can withstand storage outside the refrigerator very well. But, if the can is opened by you, then it should only be stored in the refrigerator.

Delicious, thick raspberry jam is ready.

There are many ways to make berry jam. In this recipe, I suggest you not the most economical way to make sweet supplies, but the result is a very thick and bright raspberry jam. Raspberries cannot be boiled for a long time, so overcooked raspberry jam turns brown.

The principle of cooking is simple, first you need to boil the berries without sugar, then rub them, weigh the resulting mass. In order for the jam to be thick, sugar and raspberry juice should be taken in a 1 \ 1 ratio.

I will separately dwell on why it is convenient to prepare raspberry jam in this particular way. If you do not check it, and some foreign inclusions - leaves, berries with defects and even (oh, horror!) Worms get into the pan, then after rubbing the mass through a sieve, all this is safely filtered.

And yet, from the raspberry seeds that remained in a colander, you can cook for a skin scrub. It is not without reason that raspberries are considered the official cosmetic raw material in many countries of the world. The bones need to be washed, dried and ground, after which they can be mixed, for example, with sour cream, and a natural scrub is ready. It's so nice in the summer, at the dacha, to get a quality product for face cleansing completely free of charge.

Cooking time: 1 hour 20 minutes

Ingredients:

3 kg fresh olives
1.5 kg sugar

Making raspberry jam.

We sort out fresh raspberries, remove the stalks, leaves. Disputes about whether or not to wash raspberries, I think, are inappropriate. If the raspberries are dirty, then, of course, they need to be washed.

Now you need to knead the raspberries. An ordinary potato maker will help you with this. Knead the berries until you get a thick and homogeneous berry puree.

Now we put the basin with berry puree on the stove. First, make a small fire, and stirring constantly, bring the mixture to a boil. Cook the boiled berries for 15 minutes.

We transfer the boiled raspberries into a colander and wipe the mass. You need to wipe the berries thoroughly so that all the pectin substances from the raspberries get into the jam. If your colander has small cells, the seeds will stay in it. And if in the process of grinding the seeds crawled through the cells of the colander, and you like jam without inclusions, then we filter the resulting mass through a fine sieve.

The result must now be weighed. I got 1.5 kilograms of raspberry mass, for this amount we take 1.5 kilograms of sugar.

Stir the sugar and bring the jam to a boil. Boil the jam over low heat, stirring occasionally. We shake the basin sometimes so that the foam collects in the center, so it is convenient to remove it. We cook the jam for about 25 minutes, making sure that the raspberry jam is not overcooked, as the overcooked raspberry jam takes on an ugly brownish brown color.

I didn’t completely remove the raspberry seeds so that the finished jam didn’t come out quite like marmalade. Well-boiled jam, when it cools, becomes very thick and can be spread on bread like butter.

Put the cooled raspberry jam into clean jars, close and store all winter.

Having tasted the first berry from the bottom of our hearts, we begin to hide the aromatic beauty in jars. Raspberry jam, prepared for the winter, will come in handy as a tasty addition to casseroles, pancakes, ice cream. Since there is not enough natural pectin in berries, purchased gelling agents are often added to recipes. Sometimes they are cooked together with other garden gifts that ripen at the same time as raspberries: apples, gooseberries, strawberries, blackberries, currants, which have more natural pectin in their composition.

Raspberry is a capricious berry, tender, requires careful attitude. In particular, she does not like to wash. If you picked the berries yourself and immediately put them into processing, you don't need to wash the raspberries.

Water procedures cannot be avoided if the fruits are affected by worms. Place the crop in salted water for a quarter of an hour. Then catch it and dry it by all means, spreading it out in an even layer on a paper towel.

Raspberry jam for the winter - a pitted juice recipe

If you are not too lazy, and a little fuss, you can make an amazingly tender pitted jam.

You will need:

Raspberries - 1 kg.
Sugar - 1.2 kg.
Water - ½ cup.

How to prepare:

You can not wash raspberries from your garden, but sort them out and immediately put them in a cooking container. Fill with water, put on low heat. Wait for it to boil, cook for 15-20 minutes with a quiet boil.
Cool a little, then remove the pits. The process is simple: you can rub the berries through a sieve, or line the colander with gauze and rub through it. The cake can be thrown away, it will not come in handy.
Pour the resulting juice into a saucepan, add granulated sugar. Continuously stirring, bring to a boil.
Continue to cook the juice slowly for about an hour. Look at the situation, if the dessert thickens earlier, then remove it. Test the jam for doneness by dropping a drop on a saucer. If it does not creep, then the delicacy is ready.
Pour into pre-sterilized jars, close. After cooling, transfer to a cold room for long-term storage.

Raspberry jam - recipe Five minutes

You will need:

Raspberry - kilogram.
Sugar - 1.2 kg.
Gelatin - sachet.

How to prepare:

Punch the prepared berries with a blender into a perfect puree.
Add sugar, wait for the crystals to dissolve. Stir frequently to speed up the process.
Put it to boil. If warmed up slowly, bring to a boil. boil for 5 minutes and remove from the hotplate.
Pause and wait for the dessert to cool down.
Repeat quiet heating and cooking again for five minutes. Allow the mass to cool and repeat the cooking for a third approach.
Add the gelatin during the last boil. But first, soak it for 15 minutes to swell. Then put on low heat and wait for it to open.
After adding the gelatinous additive, let the jam simmer, turn off and fill in jars. Leave to cool and thicken. Then close the lids and transfer to cold.

Thick raspberry jam with ginger and cinnamon

A gourmet delicacy with cinnamon and ginger. We will make a thick consistency using zhelfix or pectin - nowadays there is a large selection of gelling agents in stores, choose any.

Take:

Berries - a kilogram.
Zhelfix is a standard sachet.
Sugar - 300 gr.
Ginger root is about the size of a finger.
Cinnamon sticks - 2 pcs.

How to cook:

Sort the raspberries, remove the tails. Rub the berries through a sieve or punch with a blender.
Rub the ginger root finely (peel off the peel and discard the fibrous center). Add to berries.
Put the jelly in a separate bowl, add 2 large tablespoons of sugar, stir.
Transfer the thickener to the grated berries, add chopped cinnamon.
Put on high heat. Let it boil. Then add the remaining sugar, stir the mixture well.
Without reducing the power of the fire, cook for 3 minutes.
Turn off the hotplate, remove the foam. Pour straight into sterile jars and roll up.

Raspberry jam with gelatin

The most common preparation for the winter is a delicious jam with a gelatinous thickener.

You will need:

Raspberries - 1 kg.
Sugar - 1.5 kg.
Gelatin - 30 gr.
Water - 50 ml.

Preparation:

Pour the sorted berries with water, put them to warm over a low heat. Let it boil, cook for 10 minutes.
Wipe through a sieve or colander lined with gauze.
Combine the strained juice with sugar, put it back to boil.
Simmer with a quiet gurgle for 40-50 minutes.
Pour gelatin crystals with water in parallel. Hold it for half an hour so that they have time to swell. Then put the saucepan on the stove, heat it up to dissolve the thickener.
Pour the gelatin into the jam, cook for a couple of minutes. Distribute in jars, close, refrigerate. Store in a pantry, low temperature cellar.

Raspberry and currant jam - a delicious recipe

Black currants will add a slight sourness to the workpiece. And since there is also a lot of natural pectin in its berries, it will make the dessert very thick.

Raspberries - 1 kg.
Black currant - 0.5 kg.
Sugar - 1.5-2 kg.

How to cook:

Tear off the tails from the currants and raspberries. Rinse the berries, spread them in a layer on a paper napkin so that the glass is liquid.
When both berries are thoroughly dry, grind them in any way convenient for you (blender, meat grinder).
Mix mashed potatoes with half of the stated amount of sugar. I have two weights indicated, if you like sweeter, put a large amount.
Place on the hotplate. Take your time to warm up. You don't need to make a big fire. When the mass boils, cook for a quarter of an hour. Remove the foam that appears.
Turn off the gas, cool slightly (let stand for about an hour).
Add the remaining sugar, start cooking again. When you think that the jam has reached the desired consistency, turn it off and pour into jars. Roll up, wait for it to cool, then put it in the cold.

Strawberry and raspberry jam recipe

Take:

Raspberries and strawberries - 1 kg each.
Granulated sugar - 2 kg.

We procure:

Place the raspberries in a basin.
Pass the strawberries through a meat grinder (blender).
Send along with sugar to raspberries.
Do other things, stirring the contents from time to time - let the sugar dissolve in the berry juice.
After 6-8 hours, put the mass to cook.
After boiling, cook for 20-25 minutes.
When the jam has cooled, place it in containers. Close with lids. Store the workpiece in a cool place.

How to make gooseberry and raspberry jam for the winter

Raspberries - 1 kg.
Gooseberry - 1 kg.
Water - ½ cup.
Sugar - 1 kg.

Preparation:

Peel the tails from the gooseberries, rinse, dry, spreading out on paper.
Transfer to a saucepan, crush the berries a little. Pour in water, set to cook.
When the gooseberries boil, chop them in mashed potatoes in any way (you can directly use a crush).
Boil again, add raspberries. Let it simmer quietly for 10-15 minutes (count down the time after the mass has boiled).
Add granulated sugar, mix well.
Cook until the sweetness is completely dissolved in a saucepan. Pour the prepared jam hot. Roll up immediately and after cooling, put in the cold.

Uncooked raspberry jam with apple juice

A quick way to prepare dessert for the winter. You can take any apples, sweet and sweet and sour. A very unusual piece, but everyone who tries it at least once will appreciate its taste.

Ingredients:

Raspberries - 4 cups
Apple juice - a glass.
Honey is a glass.

How to do:

Punch clean berries with a blender.
Squeeze the juice out of the apples.
If the honey is candied, soften it in a water bath.
Combine all ingredients in a saucepan. Put on a quiet fire to warm very slowly. Do not boil in any case.
Wait for the honey to dissolve, cool quickly, put in jars and send to the refrigerator. If the honey blooms by itself, you do not need to heat the workpiece.

Fragrant raspberry jam in a slow cooker

Necessary:

Raspberry - kilogram.
Sugar - 1.2 kg.

How to cook:

Put berries in the bowl of the gadget, add granulated sugar.
Set the multicooker to Stew or Jam, if you have one.
Turn on the timer for 1 hour. Open the lid a few times and stir to ensure that the treat does not stick.

Video recipe for thick citric acid jam

A common way to make jam with the addition of acid. Repeat the actions of the author of the video, and your dessert will receive approval from the family members.