Top 6 recipes for seedless raspberry jam for the winter

Raspberry jam, made without the seeds, is especially popular with housewives. This sweet treat is used in winter as a remedy for colds and fevers. Simply squeezing the berries and mixing it with sugar creates a liquid syrup. You can achieve a gelatinous consistency in two ways: using gelling agents or by simmering for a long time. Gelatin, pectin, Zhelfix, and agar-agar can help thicken the syrup.

Seedless Raspberry Jam: Secrets and Tips

Raspberry jam Made from berries and granulated sugar. These ingredients are taken in equal proportions. First, the berries are juiced. This can be done in two ways. First, fresh berries are blended, then poured into a sieve, and the mixture is mashed. Second, raspberries are sprinkled with sugar, allowed to release juice, then boiled for 5-7 minutes, poured into a fine sieve, and pressed through a fine mesh strainer. The seeds should remain in the strainer.

The resulting sweet raspberry syrup is boiled until it becomes thick. This process takes 30-60 minutes. You can also make jam in just 5-10 minutes. However, in this case, you'll need to thicken the mixture with a gelling agent: pectin, agar-agar, gelfix, or gelatin. Any of these substances are added to the finished jam at the very end of cooking.

Gelatin is first dissolved in cold water, agar-agar in hot water, and pectin is mixed with a spoonful of granulated sugar. After adding the gelling agent, the jam is boiled for another 3 minutes.

Preparing berries and necessary ingredients

Before making jam, berries should be sorted, discarding any rotten or wormy ones, and washed. Then, they should be pureed in a blender or simmered with sugar. The berry mixture should be passed through a fine sieve to remove the seeds.

Container processing

Homemade jam is usually sealed in 0.5- or 1-liter glass jars. The jars are first wiped with baking soda, rinsed with boiling water, and then sterilized over steam for 5 minutes.

The jars are sealed with simple metal or twist-off lids. They are also thoroughly washed and rinsed with boiling water.

Recipes and step-by-step preparation of a winter treat

There are several ways to make seedless raspberry jam for the winter. This delicacy is prepared in a large enamel pot. The hot jam is poured into jars and immediately sealed with lids.

Classic raspberry recipe

Ingredients:

• 1 kg raspberries;
• 1 kg of sugar.

How to cook:

• cover the berries with granulated sugar and let them release juice;
• after 1-2 hours, place the pan with the berry mixture on the stove;
• boil for 5 minutes after boiling;
• discard the pulp in a sieve and rub;
• Place the pan back on the stove and cook for 30-60 minutes (so that the drop does not spread).

Sugar-free preparation

Compound:

• 1 l raspberry juice;
• 20 g pectin (gelatin, agar-agar).

How to cook:

• squeeze out the juice;
• put on fire;
• bring to a boil and simmer for 5 minutes;
• add gelling agent and boil again for 3 minutes.

Recipe for a multicooker

Ingredients:

• 1 kg raspberries;
• 1 kg of granulated sugar;
• 18 g gelling agent.

How to cook:

• Pour berries and sugar into the multicooker bowl;
• set the “Stewing” mode for 30 minutes;
• discard the cooked mass into a sieve and rub;
• Pour the syrup into the multicooker, add the gelling agent, and cook for another 3 minutes.

Assorted with lemon

Compound:

• 1 kg raspberries;
• 1 kg of granulated sugar;
• 1 lemon;
• 18 g gelatin or pectin.

How to cook:

• Chop the raspberries in a blender and rub through a sieve;
• add granulated sugar, put on the stove, cook the syrup after boiling for 5 minutes;
• add lemon slices and gelling agent;
• Bring the syrup to a boil again and cook for 3 minutes.

We prepare seedless jam in its own juice

Ingredients:

• 1 kg raspberries;
• 1 kg of sugar;
• 18 g of agar-agar, pectin or zhelfix.

Raspberry jam

Compound:

• 905 g raspberries;
• 905 g granulated sugar;
• 20 g gelling agent.

How to cook:

• grind the berries in a blender;
• rub the mixture through a fine sieve;
• add sugar and put on fire;
• cook for 5 minutes after boiling;
• add gelling agent;
• boil for another 3 minutes.

Further storage of the product

Jam is best stored in a cool pantry or cellar. The temperature in the room where the jars are stored should not fall below 0 degrees Celsius or rise above 15 degrees Celsius.

It is advisable to consume raspberry jam within 1 year after preparation.