Raspberry jam: recipes, how to cook, how many calories

Raspberry jam is considered a constant guest on the winter table. In addition to the bright, summer taste and aroma, dessert has a huge benefit for human health. The vitamins contained in raspberries, the mineral complex, phytoncides, natural acids help fight infections, strengthen the immune system. Almost all valuable compounds can be stored for the winter by properly preparing jam.

What berries are taken to make raspberry jam

The taste and benefits of raspberry jam directly depend on the quality of the raw materials. Only fully ripened berries provide the dessert with aroma, color, desired texture, and a full range of valuable substances. Unripe raspberries hold their shape better, it is easier to make jam with whole fruits from it, but there will be much less taste and benefit. Sufficient maturity is easily determined – a bright red berry is freely separated from the sepals.

Overripe, spoiled, dried berries that fall into the dessert can spoil not only the appearance of the jam, but also shorten its shelf life. Therefore, sorting raspberries must be carefully.

How to cook raspberry jam for the winter

There are many ways to prepare a traditional dessert. Everyone uses their own recipes for harvesting raspberries and convenient, proven containers, basins, and pans. You can properly cook raspberry jam for the winter in a variety of dishes, but copper or brass basins are still considered the best. The thermal conductivity of these materials allows you to evenly, slowly warm up the product, raspberries in such basins do not burn.

High-quality jam can also be obtained in ordinary enameled dishes. At the same time, it is important to monitor the integrity of the coating, to prevent the mass from burning to the bottom. Modern methods of making jam involve the use of dishes with a thick bottom, multicookers, and containers with non-stick surfaces.

One of the important rules for preparing raspberry blanks is a small amount of raw materials at a time. Even in large-capacity dishes, jam is prepared from no more than 2 kg of berries. The optimal amount of raspberries allows you to evenly heat the product, while maintaining its taste.

Do they wash raspberries before making jam

Picked by yourself in a clean place, away from the roads or purchased from an authorized seller, raspberries do not require washing. In this case, the berries better retain integrity in the jam. Washed raspberries quickly absorb moisture, tend to lose shape, and therefore should be processed into jam immediately.

If washing is necessary, the berries are sorted out, the stalks, leaves, spoiled specimens are removed, after which the raw materials are placed in a colander or sieve. Raspberries are cleaned by immersion in water. Under the stream, the berries can crumble into drupes or crumple. A colander with raspberries is kept in water for several minutes, then carefully removed, the liquid is allowed to drain completely.

Raspberries are sometimes attacked by small insects. If small worms or midges are found, 1 tsp is added to the washing water. salt per 1 liter, immerse the fruits in the solution for several minutes. As soon as the insects emerge, the water is decanted, and the raspberries are washed again without adding salt.

How much sugar do you need for raspberry jam

The classic ratio of berries to sugar for making jam 1:1 is also true for raspberries. This proportion gives a thick, viscous syrup, provides optimal shelf life. But everyone adjusts the sweetness of the blanks to their taste, so there are many recipes for making raspberry jam.

With the cold method of harvesting berries for the winter, they traditionally take an increased rate of sugar from 1,2 to 2 kg. This is done to preserve the raw dessert in winter at room temperature. Additionally, the surface of the jam is covered with a small layer of sugar before corking. This amount of sweetener is not always appropriate and can vary within fairly wide limits.

On the other hand, there is a way to do without adding sugar when canning raspberries. For this, the fruits are poured into jars “with a slide”, sterilized for about 5 minutes, closed with sterile lids.

How much to cook raspberry jam for the winter

There are two main methods for preparing raspberry jam: in one go or with several settlings. Usually phased cooking is carried out three times, with breaks of several hours. The general rule for cooking raspberries is that the total heating time should not exceed 30 minutes. Otherwise, even temperature-resistant useful substances begin to break down. The benefits of jam are greatly reduced.

The “five-minute” recipe has proven itself well, in various variations of which the boiling time does not exceed several minutes. Jam is well stored and contains the maximum amount of vitamins, organic acids, and other valuable compounds.

The third way to make jam – warming up in syrup, involves first boiling the sugar solution for 10 minutes. The berries are then boiled in the sweet solution for at least another 5 minutes before sealing tightly.

How to thicken raspberry jam

Wanting to get a thick dessert, they usually increase the sugar rate or boil the workpiece longer. But if there is a desire to maximize the benefits and not increase the calorie content of raspberry jam, they resort to other methods.

Ways to thicken raspberry jam:

1. Raspberries contain some gelling agents, so pectin can be added separately. On sale there are special additives containing natural pectin, intended for jam.
2. For the same purpose, you can use starch, gelatin or agar-agar, after diluting the powders according to the instructions with a small amount of water (up to 100 g of liquid per 2 kg of raspberries).
3. You can prepare thick raspberry jam for the winter according to the recipe with the addition of other fruits with high gelling properties. A lot of pectin contains apples, pears, currants.

Washed berries from garden or wild varieties absorb moisture and produce a watery syrup. Therefore, a thick product without additives can only be obtained from unwashed fruits that have not been soaked.

Recipes for raspberry jam for the winter with a photo

Raspberries are one of the most delicate berries and easily lose their appearance during processing. Many factors influence the preservation of fruits whole in ready-made jam: from variety to weather conditions. Therefore, preserving berries is not the most important task when harvesting. Medicinal, vitamin properties, delicate taste and aroma of jam are much more valuable.

Classic raspberry jam recipe

Traditional taste, color and undoubted health benefits characterize a proven recipe that was used even by the grandmothers of modern housewives. An important condition for obtaining classic raspberry jam is slow heating. The berry does not tolerate rapid boiling, and the mixture should not be allowed to boil. Boil raspberry jam after boiling should be over moderate heat.

The classic recipe involves laying sugar and fruits in equal parts; the dessert has no other components. So they get the taste and texture familiar from childhood.

Preparing raspberry jam:

1. Prepared fruits are poured into cooking utensils and covered with half the norm of sugar.
2. Leave the workpiece for 3 hours. This time is enough for the appearance of berry juice.
3. The dishes are placed on the stove and, with minimal heating, complete dissolution of the sugar grains is achieved.
4. Increase the heat to medium, bring the mixture to a boil. Immediately remove the jam from the fire, let it cool completely and infuse (it is better to leave it for the whole night).
5. Re-heat to the signs of boiling and cool the workpiece again.
6. During the last heating cycle, the remaining sugar is poured into the jam, stirred.

After dissolving the crystals, the dessert is immediately poured into jars. The jam is corked and wrapped warmly to prolong the hot phase of the workpiece. Self-sterilization helps keep the workpiece longer.

Thick raspberry jam for the winter

The British have their own recipe for “signature” raspberry jam. When combined with red currant, the aroma of the berry is enhanced, the acid prevents the dessert from sugaring during storage. The jam turns out jelly-like and thick, regardless of the wateriness of the raspberries. It should be remembered that pectins are concentrated mostly in the peel and seeds of red currants. Therefore, fruit puree is used in jam. Juice is not enough to thicken the workpiece.

For 1 kg of raspberries, you need to take 0,5 kg of currants and 1,5 kg of sugar.

Preparation:

1. Currant puree is obtained by boiling the fruits for 5 minutes and carefully rubbing through a sieve.
2. Separately, raspberry jam is cooked according to any recipe.
3. At the moment of boiling the syrup, currant puree is added.
4. Prepare further according to your recipe or pack the jam after a 5-minute boil.

Dessert will not thicken when cooked. It is poured into jars hot and liquid. The jam will get a real jam-like consistency 30 days after packaging.

Apple and raspberry jam

Apples give the raspberry dessert a delicate flavor and thick texture. This jam can be used as a filling for pastries or pancakes.

For 1 kg of apples, 1 kg of sugar and 1 to 3 cups of raspberries will be required. Berries are added to taste: the less raspberries, the thicker the jam will turn out.

Cooking process:

1. Sprinkle raspberries with sugar and leave until juice returns.
2. Apples are peeled, seed pods and cut into small cubes.
3. The cooking container with raspberries is put on fire, waiting for all the sugar to melt.
4. Apples are poured into the hot composition, boiled over moderate heat for up to 0,5 hours.
5. The apples become translucent and the jam thickens.

The product is laid out hot in sterile jars, corked and allowed to cool completely. This preparation can be stored at room temperature. It is enough to remove the jam in a dark place.

Frozen raspberry jam

Raspberries have a delicate texture and quickly lose their appearance after defrosting. If more berries are thawed than you could use, it is useless to put the leftovers in the freezer. It is better to immediately prepare raspberry jam.

Ingredients:

• raspberries – 500 g;
• sugar – 500 g;
• starch – 1 Art. l .;
• water – 50 ml.

Making jam:

1. Thawed raspberries are transferred to a basin and covered with sugar.
2. Stirring constantly, bring the mixture to a boil. Turn off the fire.
3. Jam from defrosted fruits will be liquid, so the composition is thickened with starch.
4. The powder is diluted with warm water and mixed with the workpiece, continuing to heat. The composition is boiled for another 10 minutes.

The finished dessert is poured into jars and stored in the refrigerator. Such raspberry jam can not be rolled up with tight lids.

Raspberry-blueberry jam

A very tasty and healthy dessert is prepared from two varieties of berries. Raspberries impart their aroma to the jam, and blueberries increase the concentration of vitamins. The proportion of fruit laying can be any. The main thing is to observe the ratio of sugar and berries in such raspberry jam 1: 1.

Preparing jam:

1. Rinse the blueberries, let the water drain, pour into a cooking basin together with the raspberries.
2. Cover the berries with sugar, leave at room temperature for 2 hours.
3. Heat over low heat until the grains dissolve. Stirring, wait for a boil and heat for another 15 minutes.
4. The emerging foam must be removed.

Ready blueberry-raspberry jam is poured into hot sterilized jars and covered with lids.

Raspberry jam with lemon

Lemon acid not only pleasantly complements the sweet taste, but also contributes to a better preservation of the workpieces in winter. Such desserts are not candied, even if the sugar rate in the recipe is increased. The zest gives the jam an original flavor, so lemons are usually processed as a whole.

Composition:

• raspberries – 2 kg;
• sugar – 2 kg;
• large lemon with peel – 2 pcs.

Preparation:

1. Lemons are thoroughly washed, doused with boiling water and wiped dry.
2. Citrus fruits are cut arbitrarily along with the peel, removing the seeds.
3. Lemon is interrupted with a blender in small portions, shifting into a cooking container.
4. Raspberries with sugar are also turned into a homogeneous mass. Grind raw materials with a pestle or grind with a blender.
5. The components are mixed in a basin and the composition is heated over low heat for 5-10 minutes after boiling.

Pouring jam into sterile jars, leave to cool completely under a blanket or towel.

Raspberry jam with citric acid

The dessert can remain fluid and retain its beneficial properties for several years. To do this, there is a simple recipe for raspberry jam for the winter with citric acid. The preservative properties of the product make it possible to reduce the time of boiling berries.

Preparation:

1. Prepare raspberry jam according to any recipe. The 5 minute quick boil method works best.
2. At the end of warming up, add ½ tsp. citric acid per 1 kg of sugar used. The powder is pre-diluted with a few tablespoons of water.
3. After waiting for the mixture to boil again, the jam is packaged hot in sterile jars.

Raspberry jam with orange

A simple raspberry jam gets a new sound when oranges are added. Children especially like this combination. For those who prefer very sweet desserts, the amount of sugar in the recipe can be increased and citrus peels omitted.

Ingredients:

• raspberries – 1 kg;
• oranges (medium size) – 2 pcs.;
• sugar – 700 g

Preparation of raspberry jam with oranges:

1. The raspberries are sorted, the zest is removed from the oranges and the peel is peeled. Zest is added to the jam if desired.
2. Using a blender, interrupt all components, including sugar, into a homogeneous mass.
3. Heat the mixture for no longer than 5 minutes after boiling. Set aside for 20 minutes from the stove.
4. Repeat the process up to 3 times. At the last boil, pour the zest into the jam.

During the first cooking cycles, the emerging foam should be removed. Roll up hot dessert with tight lids and store in a cool place.

Raspberry jam with mint

Spicy additions to the classic recipe allow you to find your own harmonious taste and cook a special, never-repeating raspberry jam. In the recipe, you can use, along with mint, green basil varieties, cherry leaves or seeds.

Ingredients:

• raspberries – 1,5 kg;
• sugar – 1 kg;
• lemon – 1 pcs .;
• cherry pits – 20 pcs.;
• mint, basil, cherry – 5 leaves each.

Making spicy jam:

1. Berries are prepared in a standard way, covered with sugar, waiting for the juice to appear.
2. Set the dishes with the workpiece on the stove, turn on a small heat.
3. Lemon zest and squeezed juice are added to the jam, continuing to stir.
4. All leaves and seeds are placed in gauze. Tie tightly, but do not tighten the spices tightly, allowing the syrup to freely penetrate inside.
5. Place the knot in hot jam, heat the mixture to a boil.
6. The dishes are set aside from the fire, allowing the dessert to brew and cool completely.
7. Repeat heating and 5-minute boiling, carefully remove the bundle with seasonings.

Boiling jam is poured into sterile heated jars and immediately tightly closed with lids.

Why is raspberry jam liquid

Raspberries have a very delicate, permeable skin that easily absorbs and releases moisture. The pulp is very juicy, so there is more syrup in jam than berries. Also, the culture does not accumulate a sufficient amount of pectin, which does not allow making the dessert thick without additional tricks.

It is not recommended to add water to raspberry jam. If the method of preparing berries in syrup is used, then the sweet base is prepared not on water, but on the juice of the fruits themselves. After falling asleep with sugar, the liquid leaves quickly and in excess. The shape of the dishes chosen for cooking also greatly affects the consistency of the jam.

What to do if raspberry jam fermented

Damage to jam occurs from a lack of sugar in the composition, short heat treatment or non-sterile dishes for canning. A sign of the readiness of the jam is the uniform distribution of berries in the syrup. If most of it floats on the surface or sinks to the bottom, cooking should be continued.

Sometimes all preservation methods are observed, but the product still begins to ferment. In this case, the main thing is to notice changes in the consistency and color of the jam in time. A slightly fermented raspberry dessert is easy to process into homemade wine. A product affected by mold or with a strong vinegar smell will have to be thrown away.

Wine from fermented raspberry jam:

1. Pour the jam into a large glass jar. Pour in the same clean water.
2. Add ½ cup sugar and 1 tbsp. l. unwashed raisins for every 3 liters of the resulting mixture.
3. A water seal is installed on the jar or simply put on a rubber glove.
4. Leave the container in a warm place for 20 days. The solution is decanted, sugar is added to taste.
5. The filtered drink is bottled and corked.

Store raspberry wine in a cool place. The real taste and strength of the jam drink appears after 2 months.

How many calories in raspberry jam

Fresh raspberries have a nutritional value of 46 kcal per 100 g. In jam, their calorie content is increased by added carbohydrates. Sugar has 398 kcal per 100 g. Thus, you can calculate the exact figures for any recipe.

On average, the calorie content of raspberry jam per 100 grams ranges between 200 and 270 kcal. Such a product does not apply to dietary. Its consumption should be limited to those who monitor weight or suffer from its excess. One teaspoon of raspberry jam contains about 20 kcal. Given this indicator, you can not deny yourself pleasure and additional vitamins, but calculate the diet taking into account healthy sweetness.

Replacing the sugar in the recipe with the same amount of fructose “lightens” the product up to 152 kcal for every 100 g. If stevia powder adds some of the sweetness to the jam, then the nutritional value is reduced even more significantly. After all, a sweet plant product has a zero calorie content.

Terms and conditions of storage of raspberry jam

The safety of raspberry blanks depends on the composition, processing method and room temperature. Under ideal conditions and proper preservation, the jam retains its properties for 24 months. Changing any of the conditions reduces this period.

Shelf life of raspberry jam under different conditions:

• in the refrigerator from + 5 to + 10 ° С – 24 months;
• at room temperature not higher than + 20 ° C – 12 months;
• in the cold below + 5 ° C, the jam is quickly candied.

Extends the shelf life of raspberry blanks in a dark, dry room.

Conclusion

Raspberry jam is the simplest and most familiar winter delicacy, which traditionally helps fight colds, flu, any heat and even bad mood. The classic dessert does not lose popularity over the years, but it can always be prepared in a new way by diversifying the set of spices or combining berries with other fruits.