TOP 8 recipes for making jelly-like raspberry jam for the winter

Many people would love to enjoy raspberry jelly jam, just like they used to make at grandma's as children. The berries should float in thick syrup without losing their aroma and color. This is no longer a dessert, but a triumph of flavor and a harmony of fruity sweetness. You'll need ripe raspberries, sugar, and a little patience. Today, we'll learn about all the jam-making methods together.

Flavoring features of raspberry jam with jelly

Raspberries are delicious and healthy, both raw and as a sweet dessert. Hot tea with raspberry jam is a top-notch remedy for colds and coughs. When jelly-like, the fruit retains its unrivaled qualities, including aroma and flavor. Moreover, to achieve the desired consistency, you don't need to boil the berries. You can simply add gelatin. And if you remove the seeds, the resulting jam or preserves make an excellent accompaniment to fresh bread or croutons.

Selecting and preparing ingredients

For cooking you need ripe but firm berries. It is not advisable to wash the fruits, as they quickly absorb water and lose their flavor. Remove the stems, leaves, and stems from the raspberries. The other ingredients you'll need are granulated sugar.

Preparing the container

You'll need liter and half-liter jars. They'll need to be washed, dried, and then sterilized. This completes the jam jar preparation.

Recipes for delicious jellied raspberry jam

Once the berries and canning containers are ready, it's time to start preparing the dessert. Choose a recipe for a slow cooker, seedless, with juice, gelatin, instant—there are so many options that you'll want to try them all. Let's start with a traditional one.

Traditional cooking method

To make jam, you will need:

• raspberries – 1 kilogram;
• granulated sugar – 1.2 kilograms.

The berries don't keep for long and should be processed as quickly as possible. Stainless steel or enameled cookware with a wide bottom is best. First, cover the raspberries with sugar, about two-thirds of the way through. After a couple of hours, the juice will appear, and then you can begin cooking. Cook the dessert over low heat, stirring and skimming off any foam.

A quick recipe for "Five Minutes"

For this method, you can use 2 kilograms of sugar for the same amount of berries. Puree the raspberries until smooth—with a fork, in a blender, through a sieve, whatever you prefer. Cook for exactly 5 minutes, no more.

Raspberry dessert in a slow cooker

Cooking a sweet treat in a multicooker is even easier than it seems. The key is to choose the right setting—for simmering vegetables. This corresponds to cooking over low heat.

Thanks to the non-stick coating, the jam will not spoil and will reach its desired condition without any problems.

Seedless raspberry preserves

This delicate, melt-in-your-mouth jam is easy to make. It's a ready-made base for compotes and desserts. First, simmer the raspberries with sugar over low heat for 15-20 minutes. Then, the resulting mixture is mashed through several colanders to remove the seeds. The remaining product, the juice, is boiled down again.

Raw raspberry jam in jelly

A quick method that preserves all the vitamins and microelements without cooking. Raspberries are washed and chopped. Powdered sugar can be either ready-made or dissolved in the berry mixture. You won't get full-fledged jelly without cooking, but this method makes it quick.

Preparing raspberry jelly for the winter with pectin

Using pectin in jam allows you to reduce the amount of sugar and avoid the long process of simmering until the berries reach a gelatinous state. First, the berries are covered with sugar to release their juices. Then they are cooked as usual, mashed, and the pectin is added. The result is a full-fledged jelly.

Jelly-like jam for the winter made from raspberries and currant juice

Currant juice adds a tart note to the jam, while also infusing the dessert with vitamins. The flavor of the wild berries only benefits from this combination.

Raspberry jam with Zhelfix

A thickener made with natural ingredients, Zhelfix allows you to reduce sugar content and achieve a jam-like appearance without lengthy heat treatment.

Further storage of the delicacy

Since sugar syrup is a natural preservative, there's no risk of the jam spoiling within six months or more. The best storage location is a pantry or a tightly sealed cupboard.