How to cook jam from raspberries

Jamberry jam is a fragrant dessert that all lovers of garden berries will appreciate. It is perfect as a topping for pancakes, porridge or ice cream, and homemade confectioners may well use it as a filling for cakes, muffins and muffins.

Features of making jam from jelly

Ezhemalina is an unpretentious, but at the same time productive hybrid that prefers an arid climate. The fruits of the shrub are larger than traditional raspberries and blackberries and have a rich, slightly sour taste. The color varies from pink to deep purple. Harvest, depending on the variety, can ripen from mid-June to late autumn, when most of the berry crops have already moved away.

Before preparing jam, jams or marmalade from the raspberries, it is necessary to take into account a number of features of this berry. Despite the fact that one of the “parents” of the culture is raspberries, the fruits of the hybrid itself are not juicy enough, so water must be regularly added during cooking.

You can achieve a thicker consistency of jam without increasing the cooking time by adding gelling ingredients or an additional amount of sugar. In the latter case, the raspberry jam will lose its piquant sour taste.

The composition of the raspberry contains many useful trace elements.

You can replace gelling additives (agar-agar, gelatin) in jam with products containing a large amount of natural pectin: apples, gooseberries, red currants.

Selection and preparation of berries

For jam, fruits of the same degree of maturity are harvested from jellyfish. When it comes to preparing treats from whole berries, then pay attention to the size. For jam, jam and marmalade, you can use slightly overripe fruits. In this case, it is better not to wash them, otherwise they will quickly lose their aesthetic appearance.

Before you start making jam, the raspberries are carefully sorted out, sorted if necessary. During this process, the stalks and small branches (if any) are removed from the berries, rotten or unripe specimens are removed.

Sterilization of cans

Jam from raspberries is most often rolled into ordinary glass jars of various sizes. The most popular containers are 300 and 500 ml. Small, beautifully designed jars with fragrant cranberry jam can even be presented as a gift.

Before use, glass containers are washed well with laundry soap, soda or mustard powder. Rinse thoroughly.

You can sterilize containers in a variety of ways:

• in a pot of hot water;
• in the oven;
• in the microwave.

Most often, dishes are sterilized in a microwave oven or in a saucepan, on which a special sterilizer stand is pre-installed.

After processing, the jars are dried on a clean towel (mouth down) and only after that they are used to lay the jam. The lids are boiled separately in a saucepan for at least 10 minutes.

Recipes for making jam from zhemmalyny for the winter

There are many recipes for blackberry jam. Most of them are distinguished by the ease of preparation and the availability of ingredients.

Классический

In the classic jam recipe, in addition to blackberry and sugar, there is lemon juice, which is not only an enhancer of sour shades, but also a natural preservative.

Jam from raspberries – a delicious way to deal with beriberi

You will need:

• elderberry – 1 kg;
• sugar – 1 kg;
• water – 220 ml;
• lemon juice – 45 ml.

Steps:

1. Fold the berries in layers in an enameled saucepan. Sprinkle each layer with sugar (0,5 kg).
2. Leave the container for 4-5 hours in a cool place so that the raspberries give juice.
3. From the remaining sugar, lemon juice and water, boil the syrup.
4. Gently introduce it to the berries, stir and put the saucepan on a small fire.
5. Stir the jam until the sugar is completely dissolved, then remove from the stove and leave it alone for two hours.
6. Heat the cooled mass again, without bringing to a boil. Remove the formed foam. As soon as it stops forming, the jam is ready.
7. Pour the hot mass into sterilized jars and roll up under the lids.

Five Minute

Five-minute jam is a real find for those who do not have time.

Jam jam is contraindicated for allergy sufferers and asthmatics

You will need:

• berries – 500 g;
• granulated sugar – 350 g;
• water – 30 ml.

Steps:

1. Place the raspberries in an enameled pan and pour water.
2. Bring everything to a boil and simmer for no more than 1 minute.
3. Add sugar and cook for another 5 minutes, then roll up the jam with lids.

In the multivariate

You can make raspberry jam in any multicooker in which there are “Cooking” or “Stewing” modes.

A slow cooker will allow you to spend a minimum of effort on preparing a dessert

You will need:

• elderberry – 1,5 kg;
• sugar – 1,5 kg;
• water – 200 ml.

Steps:

1. Put the prepared berries into the multicooker bowl and add water.
2. Set the option “Extinguishing” and the timer for 40 minutes.
3. Add sugar, mix everything well and cook on the same mode for another 10 minutes.
4. Then switch to the “Cooking” function and leave the mixture for 15 minutes, then spread it hot into jars.

You can make the taste more piquant by adding fresh mint leaves to the raspberries.

Without cooking

The absence of heat treatment will preserve all the useful vitamins.

Puree from fresh berries can be used as a topping for desserts

You will need:

• elderberry – 1 kg;
• sugar – 950 g;
• juice of one lemon.

Steps:

1. Place all ingredients in a blender and blend into a smooth puree.
2. Divide into clean jars.

Keep refrigerated.

sour jam

Jam with a pleasant sourness is sure to appeal to everyone who does not like the sugary-sweet taste of classic blackberry jam.

For jam, they mostly take slightly unripe fruits.

You will need:

• elderberry – 900 g;
• granulated sugar – 700 g;
• citric acid – 2 g;
• gelatin – 1 sachet.

Steps:

1. Dissolve gelatin in water.
2. Sprinkle every raspberry with sugar and put on fire.
3. Bring the mixture to a boil and cook for 15 minutes, stirring lightly.
4. If necessary, the cooking time can be increased to get a thicker consistency.
5. Pour the swollen gelatin into the jam, add citric acid and simmer for another 2-3 minutes over low heat.
6. Pour the hot product into jars and roll up the lids.

Gelatin can be replaced with agar-agar or pectin.

Storage rules and periods

It is recommended to store jam from the raspberries in the basement or cellar. The optimum room temperature is from 5 to 15 °C. Do not leave the finished product in direct sunlight, as this may lead to its deterioration.

Raw jam is kept exclusively in the refrigerator. The average shelf life is 1 year. However, if all requirements are met during the preparation process, it can be extended up to three years.

Conclusion

Raspberry jam is a healthy and affordable delicacy that even a novice cook can make. The right choice of ingredients and knowledge of the peculiarities of preparation is a guarantee of an excellent result.