TOP 10 easy homemade raspberry jam recipes for the winter using fresh and frozen raspberries

Similar to French confiture, this aromatic raspberry jam has a more delicate and pliable consistency, but is denser in texture than regular jam. Raspberry preserves are ideal for baking and desserts, and are also served with ice cream, tea, and bread.

Features of making raspberry jam

To make delicious jam, simply select good, ripe berries that are of the highest quality.

Before cooking, it is worth familiarizing yourself with valuable recommendations from experienced chefs:

• Jam should be made from raspberries that have just been picked, as the fruit is perishable – it quickly loses juice and turns sour;
• To get rid of common bugs, the berries can be soaked in cool salted water for 25 minutes.
• To ensure that the jam has a thick consistency and not a watery one, the berries are dried on a towel before candied;
• Raspberry seeds are hard, so some people prefer to make jam without them altogether – simply boil the berries and rub them through cheesecloth until only the pulp and juice remain.

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

Preparing raspberries

The picked berries should be sorted by hand, removing any spoiled ones. Place the whole, good berries in a colander and rinse them under cool, running water. Then, dry them for 15 minutes in the same colander or on a towel. The washed, dried berries are ready for making jam.

How to make jam at home

If you've had a good raspberry harvest, you can easily make incredibly delicious jam for the winter. The preparation isn't difficult, the key is high-quality ingredients. You'll need 1 kilogram of fresh raspberries, 400 grams of sugar, and gelatin.

Recipe:

1. Place the pre-cleaned and dried berries in a saucepan and boil for 10 minutes.
2. Puree the raspberries through a sieve or cheesecloth. Place the mixture over the heat and add sugar and gelling powder.
3. Cook the jam for 5 minutes, then distribute it into clean jars and roll up.

A simple recipe for the winter

Raspberries have weak gelling properties. To achieve the right consistency, you need to use slightly more sugar than berries. The proportions for this recipe are: 1 kilogram of fresh raspberries, 1.3 kilograms of granulated sugar. You may also need 1-2 cups of water.

Preparation:

1. Place the berries in a heavy-bottomed saucepan and cover with water. Bring to a boil and simmer for 20 minutes.
2. Let cool slightly. Rub the berries through a sieve lined with cheesecloth to remove the seeds.
3. Place the resulting puree in a saucepan over heat, add sugar and cook for 1 hour.
4. Skim off any foam from the jam periodically. When it's ready, pour it into sterilized jars and seal.

With gelatin

Raspberry jam is an incredibly delicious dessert. Adding gelatin thickens the consistency and significantly reduces the cooking time. To make this delicious jam, you'll need: 1 kilogram of raspberries, 1.5 kilograms of sugar, 1 cup of water, a teaspoon of citric acid, and 5 grams of gelatin.

Method of preparation:

1. Pour water over the gelatin and leave it for a while to swell.
2. Place the berries in a saucepan, add sugar and water, and set over medium heat. Once boiling, simmer for 30 minutes.
3. Add gelatin and a spoonful of citric acid to the berries. Boil the jam for 15 minutes and pour into clean jars, sealing with lids.

In a multicooker

This method is ideal for busy housewives or those making jam for the first time. Making raspberry jam using a slow cooker is both fun and easy. The recipe calls for 1 kilogram of fresh raspberries and the same amount of sugar, or 1.5 kilograms.

Preparation:

1. Place clean berries in a multicooker bowl and add sugar.
2. Set the "Stewing" mode for 1 hour. Cover the berries with a lid and leave to simmer.
3. Pour the finished product into clean jars and seal with metal lids.

Seedless

This jam is so smooth because the pits are removed during the preparation process. One kilogram of raspberries will make three 400-milliliter jars. You'll also need 1.3 kilograms of sugar and one cup of water.

Recipe:

1. Boil the raspberries in a saucepan for 15-20 minutes. Let them cool slightly, then strain through cheesecloth or a sieve.
2. Pour the pitted puree back into the saucepan and place over heat. Add sugar and, stirring, bring the jam to a boil. Simmer for 40 minutes.
3. It is recommended to sterilize the jars in advance, into which the finished product will be distributed and rolled up.

Without cooking

If you're looking to make a delicious, healthy raspberry jam for a one-time use, there's a no-cook recipe. This way, you can preserve the berries' vitamin content. This delicious recipe requires just 1 kilogram of fresh berries and 1 kilogram of granulated sugar.

Preparation:

1. Grind clean raspberries using a blender or masher.
2. Sprinkle the berry puree with sugar, you can also use powdered sugar.
3. Place the container with jam in a warm place for 6 hours.
4. Mix the jam, distribute it among sterilized jars, sprinkle with sugar on top, and seal. Store the jam in the refrigerator.

With agar-agar

To preserve raspberries for the winter, you can make an incredibly delicious jam with agar-agar. All you need is 1 kilogram of fresh raspberries, 800 grams of granulated sugar, half a teaspoon of agar-agar, and 1 lemon (optional).

Recipe:

1. Grind the clean berries into a puree consistency using a masher.
2. Place on heat and bring to a boil, cook for 10 minutes.
3. Add agar-agar and lemon juice to the jam and cook for another 5 minutes.
4. Roll up the jars with metal lids and place in a dark place until cool.

Starch based

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

Method of preparation:

1. Puree the raspberries using a hand blender or a masher.
2. Add sugar and starch to the berry mixture and bring to a boil. Stir thoroughly while cooking.
3. When the jam boils, reduce the heat and cook for another 3 minutes, stirring constantly with a spatula.
4. The finished product can be rolled into jars or served immediately.

With pectin

Pectin (a natural apple component) can be used to thicken raspberry jam. Since raspberries are difficult to gel, additional natural thickeners will help reduce the cooking time. Ingredients: 900 grams of raspberries, 500 grams of sugar, 1 tablespoon of pectin, 3 tablespoons of powdered sugar.

Recipe:

1. In a deep container, cover the raspberries with sugar and place them in the refrigerator overnight to allow the berries to release their juice.
2. The next day, crush the raspberries with a potato masher and place over medium heat. Bring to a boil and simmer for 15 minutes.
3. Skim the foam off the berries periodically. Mix the pectin and powdered sugar and add to the boiling jam. Stir.
4. Cook for 2-3 minutes and pour into clean, sterile jars, seal.

With lemon zest

Lemon-raspberry jam makes a wonderful snack with a fresh bun or can be used as a cake drizzle. To make this sweet treat, you'll need 1 kilogram of berries (fresh ones), a packet of gelatin, 1 kilogram of sugar, and 1 lemon.

Step-by-step recipe:

1. Place the raspberries in a deep saucepan, remove the lemon zest and grate it. Add the lemon juice and zest to the berries.
2. Pour sugar and gelatin into a saucepan and mix thoroughly.
3. Place the jam over medium heat and stir constantly until it boils. Then skim off any foam and simmer for 5 minutes.
4. Distribute the finished product into jars and close tightly with lids.

Frozen raspberry jam

This recipe is so simple that even a beginner can easily master it. You can make delicious jam from frozen raspberries any time of year.

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

Recipe:

1. Place the frozen raspberries in a deep bowl and let them thaw. After half an hour, sprinkle the berries with sugar.
2. As soon as the raspberries release juice, they need to be mashed with a wooden spoon.
3. Place on heat and cook, stirring slowly, until boiling.
4. Cover the container with the jam and place it in a dark place for 5 hours. Then bring it back to a boil. Simmer for 10 minutes.
5. The finished jam is poured into sterile jars and sealed with metal lids.

Storage

Please take into account:

1. Without heat treatment, jam can be stored for 2-3 months in the refrigerator. Sugar, an excellent preservative, extends the product's shelf life.
2. Jam in sterilized jars can be stored for up to two years. The only requirement is to store the jars in a dry, dark place (pantry, basement, or cellar).

Conclusion

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

This sweet product is always in demand at tea parties, as it can be consumed either on its own or with baked goods.