Raspberry jam without cooking: recipe. Homemade preparations. Raspberry jam without cooking. Step-by-step recipe

Step-by-step recipes fragrant raspberry jam for the winter, boiled, raw, with whole berries

2018-07-26 Marina Vykhodtseva

Grade
recipe

5547

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

0 gr.

Carbohydrates

50 gr.

200 kcal.

Option 1: Classic recipe for raspberry jam for the winter

Raspberry jam is not just tasty, but also very healthy. It is this that, along with honey, is included in the list of the most popular folk remedies for the treatment of colds. If the jam is prepared correctly, it will last for a whole year or even more without any problems; it will come to the rescue at any time, help you cope with an illness, or simply delight you with its taste and lift your spirits.

Ingredients

1 kg sugar;
1.2 kg raspberries.

How to cook a classic raspberry jam

For classic jam, you can use crushed raspberries, small or large, overripe, but not rotten, we take fresh berries. First of all, they need to be sorted and washed. Since raspberries are very tender, pour them into a sieve or colander in a thin layer and irrigate them from the shower. Soaking berries is not recommended.

Pour clean berries into a saucepan or other container in which we will cook. Cover the top with sugar. Do not stir, cover and leave for at least six hours. You can keep the raspberries overnight, then they will give a lot of juice.

We put the berries, which have already released a lot of juice, on the stove and start heating. The remaining sand will gradually dissolve. As the raspberry jam boils, foam will begin to form. We take our time, wait a few minutes, let it assemble, then remove it.

Raspberry jam according to the classic recipe is prepared from 15 to 30 minutes. It is important that it does not burn. It is also not recommended to cook over high heat; let the mixture simmer slowly.

Since raspberries are stored for the winter, we sterilize the jars. If this is done over steam, let the droplets dry, then spread the jam and roll it up.

To make raspberry jam, it is very important to choose the right container. This is by no means an aluminum basin. The acid of the berries has a destructive effect on the oxide film; the substances will pass into the workpiece. Jam with aluminum is tasteless and harmful. It is better to give preference to dishes with modern coatings, stainless steel or enamel pans.

Option 2: Quick recipe for raspberry jam for the winter “Five Minutes”

Five-minute jams are types of jam that are not subjected to prolonged heat treatment. But the berries still need to sit a little with sugar, or better yet all night, for the juice to appear.

Ingredients

1 kg raspberries;
1 kg sugar.

How to quickly make raspberry jam for the winter

Raspberries and sugar for five minutes are always taken in equal proportions. If you get 1.3 kg of berries or 2 kg, then simply add the same amount of sand. Let the juice stand out for several hours.

Let the raspberries and the liquid that has formed in the saucepan cook. Just like in the classic recipe, we collect all the foam, but boil for exactly five minutes.

All that remains is to pour the jam into jars. By the way, if you have a cold place for storage, you can simply put on a thick nylon lid. If you plan to simply put the jam in the pantry or kitchen cabinet, then it is better to roll it up with a key. In any case, we take the jars clean, dry, it is advisable to process them in advance.

You can try boiling raspberries with sugar right away, without waiting for the juice to appear, but then you first need to mash the berries a little, then heat them slowly so that the sand dissolves, and only then turn up the heat.

Option 3: Raspberry jam for the winter with syrup

This is a winter jam option ideal for dense berries. Thanks to the syrup and special technology, we get a fragrant and fragrant delicacy with whole raspberries. In addition to the main ingredients and equipment, you will need either a slotted spoon or a small colander to remove the syrup.

Ingredients

1 kg raspberries;
1 kg sugar;
200 ml water;
0.3 tsp. citric acid.

How to cook

Prepare syrup with citric acid and sugar. Mix it all in a saucepan, heat and dissolve. After boiling, boil for three minutes. Place the dried berries in a saucepan and pour hot syrup over them. Again, we do this carefully so as not to crush the raspberries.

Now all this needs to be covered and left until it cools, let the berries soak. In turn, they will release flavor and color into the syrup, and there will be much more liquid.

Carefully pour the syrup into the pan; you can catch the raspberries with a slotted spoon or use a colander. Boil for 15 minutes, check its thickness, you can try it, if desired, add more citric acid, you can replace it with citrus juice.

Return the berries to the syrup, boil together for about five minutes, and immediately place them in sterile jars. We try to distribute the raspberries evenly so that we get the same amount everywhere.

In order not to crush whole raspberries, it is advisable not to pour them unnecessarily into other dishes, collect them without garbage, and immediately begin making jam.

Option 4: Raw raspberry jam for the winter

No cooked delicacy can compare in taste and aromas to raw raspberry jam. It can be cooked with seeds or ground, but it is important to maintain maximum cleanliness. Any random speck can lead to damage to the workpiece, all efforts will be in vain. We also carefully observe the proportions. We do not reduce the amount of sugar.

Ingredients

1 kg raspberries;
1.5 kg of sugar.

Step by step recipe

Place clean but dry raspberries in a saucepan, add all the sugar at once and grind, you can crush them with a pestle. Cover and leave for four hours.

Stir again and mash the raspberries. Cover and let stand for another couple of hours. Stir again and do this until all the sand has dissolved. If grains remain, the jam may become sugary. This can be prevented lemon juice, but it’s still better to let the sugar melt.

We put the raw jam into clean jars, put on the nylon lids, and put them in the refrigerator for storage. At high temperatures oh, raw jam won’t last until winter.

If the sand does not want to dissolve in the raspberries, then you can warm the mass a little. Just put it on low heat, stir constantly and under no circumstances bring it to a hot state. Turn it off as soon as the jam becomes warm, stir, if grains still remain, you can repeat the procedure.

Option 5: Thick raspberry jam for the winter

The technology of repeated boiling is familiar to many housewives. This method allows you to get a very aromatic, rich jam, but the result is not always a thick delicacy. In fact great importance has added granulated sugar. There is no need to pour out the entire amount at once; it is better to introduce this ingredient in several doses. Here is an option with lemon, but raspberry jam will also work great without it.

Ingredients

5 kg raspberries;
5 kg sugar;
0.5 lemon.

How to cook

To make the jam thick, you need to take dry berries. Either we don’t wash them (if the raspberries are collected on our own site), or we do it quickly, carefully, and then dry them thoroughly. Place it in a saucepan or basin and add 2.5 kg of sugar. Leave for three hours, maybe a little more.

Turn on the stove, place a bowl of jam and let the raspberries boil well. After removing all the foam, boil for a few minutes and turn off. It is important not to cover the lid so that condensation does not collect on it. You can throw on a towel or napkin that will protect from dust, random litter or insects. Leave the raspberries for six hours.

Add the rest of the sugar to the jam. You can divide the sand into three parts, add it in three doses, but the raspberries are juicy, this is enough. Put it back on the stove to cook and squeeze in the lemon. If the foam appears again, then remove it as well. After boiling, stir quickly and turn off the stove.

Place the raspberry jam in jars, close them and put them away in a cool place for the winter. It is better to keep it away from light to preserve the vitamins as much as possible.

How to check the readiness of raspberry jam? You need to drop a little syrup onto a cold plate and observe. There is more than one drop at once and it spreads quickly. If the jam slowly spreads in different directions, then it is ready.

Option 6. A simple recipe for raspberry jam for the winter

One of the most basic preparations for the winter is raspberry jam, as it has many beneficial vitamins and properties that perfectly help fight colds during the cold season. In addition, it is very tasty and aromatic. Classic recipe It's simple, all you need to prepare it is fresh raspberries and sugar.

Ingredients:

raspberries - 3 kg;
sugar sand - 2.5 kg.

Step by step recipe

Rinse the berries in a colander under running water, then place them on a paper towel and leave to dry for half an hour.

Place some raspberries in an enamel saucepan, sprinkle lightly with sugar, add raspberries and sugar again, and so on until all the berries and sugar are gone.

Cover the container with all the contents with a clean cloth and set aside for seven to eight hours.

Place a bowl of raspberries and sugar on the slowest burner of the stove and cook, stirring continuously, removing foam as it appears.

When the jam boils, cook for a quarter of an hour and turn off the heat.

Dry the sterilized jars on a clean cloth and fill them with slightly cooled jam.

After complete cooling, send the finished treat to the basement for storage.

If you have summer cottage there are no raspberries, and to prepare the preparation you buy berries at the markets, be sure to check the appearance of the berries so that they are undamaged, whole, and have a distinct red color, then you don’t even need to rinse them before cooking.

Option 7. Another quick recipe for raspberry jam for the winter

In the following recipe, the jam is prepared without cooking. The berries are simply sorted, rinsed, crushed with sugar, allowed to stand for a while so that the sugar crystals dissolve and rolled into sterile jars. The advantage of this recipe is that the jam does not lose its natural aroma at all, and it can be used not only for regular tea drinking, but also for making a variety of desserts, such as pudding, soufflé, and pies. Its only drawback is that it can only be stored in a refrigerator or cold cellar.

Ingredients:

2.5 kg raspberries;
three kg of sugar.

How to make raspberry jam for the winter

Place the prepared fruits in small portions in a colander and scald with hot water.

Transfer to a large enamel container, combine with granulated sugar and mash thoroughly until pureed, you can use a hand blender for this.

Cover the crushed berries with a towel and let stand for half an hour until the sugar crystals completely dissolve.

Sterilize half-liter jars, let them dry on a clean cloth, and also sterilize the lids in a separate container.

Fill the jars with jam up to the neck and roll up the lids.

Store in the refrigerator.

For more reliable storage, jars of jam can be sterilized for a few minutes.

Option 8. Thick raspberry jam for the winter

A slightly different preparation option, here the berries are first partially sprinkled with sand, left for a while, then boiled a little and the remaining sugar is added. It is thanks to this that the tasty delicacy turns out to be thick, stretchy, jelly-like in consistency.

Ingredients:

fresh raspberries - 3 kg;
sugar - 3 kg.

Step by step recipe

Place the prepared berries in a wide container, add half the granulated sugar, and set aside for 12 hours.

Skimming the foam if necessary and stirring, cook for ten minutes.

Turn off the stove, add the second kilogram of sand, stir vigorously.

After sterilizing and drying the jars, fill them with jam and roll up with sterile lids.

After cooling under a thick cloth, put it in the basement until winter.

If you don’t like the small raspberry seeds present in the jam, just cool it a little after cooking and rub through a sieve.

Option 9. Raspberry jam for the winter with black currants

The combination of raspberries and blackcurrants makes the jam even more healthy and aromatic. Currants slightly interrupt the sweetness of raspberries, making the delicacy refreshing in summer.

Ingredients:

raspberries - 2 kg;
2 kg black currants;
sugar - 2 kg.

How to cook

After sorting through the berries, remove the dry cuttings from the currants. Rinse and dry.

Cover the raspberries with half of the prepared sugar, cook over low heat for 6 minutes, reduce the heat to low and cook for the same amount of time.

After cooling the raspberries, add the remaining sugar, stir well, and cook over the same heat a little more.

Let cool again.

Send again to low heat, add blackcurrants, simmer for 14 minutes.

Place in jars and screw on the lids using a seaming machine.

After cooling under the fur coat, store in the basement until winter.

For more instant cooking All berries can be mixed immediately with sugar, then the cooking time should be increased to 25-30 minutes.

Option 10. Raspberry jam for the winter “Five Minutes”

And this is the most the best option, since the berries are not boiled here for a long time, thanks to which they are not greatly deformed, remain beautiful and appetizing, the jam itself acquires a thick consistency.

Ingredients:

raspberry fruits - 3.5 kg;
granulated sugar - 3.5 kg.

Step by step recipe

Cover the prepared berries with granulated sugar and set aside for 6 hours.

Boil the mixture after boiling for five minutes, skimming off the foam and stirring frequently.

Place in sterilized jars and close with simple lids.

After cooling, transfer to the basement for storage.

If you don’t have a basement for storage, it’s better to roll up this jam metal lids and store in a regular pantry at room temperature.

Option 11. Raspberry jam for the winter with gelatin

An interesting and delicious version of raspberry jam. Fans of a variety of jams and jelly desserts will especially like it. The density of the jam allows it to be used not only as a dessert for tea, but also as a flavorful filling for various baked goods.

Ingredients:

raspberries - 2 kg;
sugar - 2 kg;
filtered water - 360 ml;
citric acid - 25 g;
gelatin - 6 g.

How to cook

Pour the gelatin into a small mug and fill it with slightly warmed water and leave to swell for 16 minutes.

After sterilizing half liter jars, place them on soft cloth to dry.

Place the prepared raspberries in a deep enamel container, add sugar, pour in some water, stir, put on low heat, and cook for half an hour.

Add citric acid and the swollen gelatin, let it boil for another quarter of an hour over low heat.

Place in dried jars and cool, send to the cellar.

Instead of citric acid, you can take a few drops of freshly squeezed lemon juice.

Option 12. Raspberry jam for the winter with syrup

And if you picked raspberries that are not quite ripe, with a dense structure, use this option for raspberry jam for the winter. It is thanks to the syrup and the unusual cooking method that we get an incredibly tasty, aromatic and very appetizing delicacy for the winter.

Ingredients:

a little more than three kilograms of raspberries;
3,200 kg sugar;
460 ml water;
citric acid - 55 g.

Step by step recipe

Wash the fruits carefully under running water.

Leave on paper towel for 15 minutes to dry.

Pour water into a separate small saucepan, dissolving citric acid and sugar in it, heat on a small stove burner for about 3 minutes.

Immerse the dried berries in the syrup, stirring little by little, close the lid and leave for 15 minutes so that all the berries are soaked in the syrup.

Carefully remove the syrup from the fruits using a slotted spoon or colander.

Cook the berries over medium heat for another 20 minutes.

Pour the syrup into the boiled berries, let it simmer for a few more minutes and immediately pour into a sterile container and close the lids.

When cooking berries without syrup, take a sample and add more citric acid to taste.

Preface

A rich harvest of raspberries can take days to process into jam. But much more practical, faster and, of course, healthier, are raspberries with sugar for the winter, ground without cooking and retaining all their healing properties.

Raspberries that are planned to be harvested for the winter are best picked in clear, sunny weather. When the berries are warmed by the sun, they are literally filled with juice and exude a special strong aroma. After the rain harvested it looks unsightly, the raspberries seem watery and have a very weak smell. For these reasons, many housewives do not wash raspberries before twisting, only sorting them out and removing unripe berries, leaves, specks, and all kinds of worms that accidentally fall in. However, this way you may miss the larvae of the raspberry beetle. That's why berries are better put in for 20 minutes salt water, dissolving 20 grams of salt per liter, and then quickly rinse under a strong stream. All insects will float up.

The only exception can be a completely healthy raspberry, in which, after a short but thorough examination, no creeping invaders have been identified. These berries do not need to be washed. In general, in a dry form, the harvest is prepared only for freezing; all other types of preparations require thorough cleaning, even of dust, so that as few microorganisms remain as possible. Afterwards, you need to hold the raspberries in a sieve or colander so that the water drains completely, and you can start harvesting.

The collected berries spoil already on the third day, so making jam or other twists should not be delayed long after harvest.

This type of harvesting is almost as simple as freezing, however, unlike the latter, the issue of washing the berries must be decided by looking at their condition. Even if the raspberries are strong and without larvae inside, but are heavily contaminated, you cannot do without water. After drying, keep the sweet material in a colander until the last drops of moisture drain. During this time, we sterilize the jars: after washing them with soda (all means are good in the fight against microorganisms), pour boiling water over them and hold them over the steam for a couple of minutes or literally half a minute in microwave oven.

Now we lay the already dried berries in even layers, pouring granulated sugar thinly and evenly on top of each. Be sure to shake the raspberries slightly so that they lie smoother and denser, and also so that sugar gets between the berries. After blank material will be laid, you need to pasteurize the jars along with the raspberries, based on the time, based on the fact that half-liter jars require 20 minutes of processing, and containers of 1 liter and above will require 5 minutes more. To do this, immerse the jars in a saucepan with warm water, at the bottom of which a towel is placed (it is better to put a wooden lattice underneath, for example, a kettle stand), and then boil. It is recommended not to allow the containers to come into contact with the walls of the pan or with each other.

There is another way that requires a little more time and effort. The preparation of the berries is the same as in the first preparation option, that is, it is better to wash them and let the water drain. Next, you need to transfer the raspberries into a bowl or low saucepan, cover them with sugar in a ratio of at least 1:1 and put them in the refrigerator for a couple of hours until the juice appears. Then we grind the blank material; this can be done in two ways. If you have not yet acquired a small kitchen appliances, then right in the container where the berries were previously placed, crush them with a wooden pestle. This will leave you with more whole ones, but some people like that.

The second option is to use a blender; with its help, the berries will be completely crushed, but the metal often causes an oxidation process, and there is a risk that the twist will turn sour during storage.

When all the raspberries are thoroughly mixed with sugar, prepare the jars by sterilizing over steam or in the microwave (it’s easier to put the lids in boiling water). We put the resulting mass into the container so that it does not reach the edge, and pour granulated sugar on top by a centimeter. Close it and put it in a cool place.

Not only jam made from raspberries is healing, and not only the preparation of its berries in their own juice. Syrup, which is also prepared with sugar, is also very useful. On my own this method very similar to the above-described processing of raspberries, that is, it is ground with sugar. However, the further process looks completely different. To begin with, the proportions are different - for 1 kilogram of berries you will need only 200 grams of sugar. After they are ground and the granulated sugar is completely dissolved, the mixture is put into the refrigerator until large quantity juice

Next, after approximately 2 hours, take out the raspberries and place them on a large piece of gauze placed in a bowl (preferably rectangular, folded in half). The corners are then pulled up and tied to form a bag that hangs over the same bowl. With gentle pressure, the mass is squeezed out, the juice with sugar dissolved in it flows into a placed container. Boil the resulting thick syrup, pour into sterilized jars and close with boiled lids.

It’s better not to throw away the pomace; you can use it. They will also make an excellent liqueur, as a by-product of candiing raspberries. To do this, just put the squeezed berries in a container and pour in vodka so that it only slightly covers the mass. For sweetness, you can add a little syrup or throw in a few spoons of sugar. When the raspberries become completely light, this will mean that the remaining juice has left, strain the juice and pour the liqueur into bottles, adding a tablespoon of cognac to each. Close tightly and put in a cool place.

There is another way to obtain syrup. To prepare it, you must first take sugar, place it in a saucepan and add water in the proportion of a kilogram of sand to 1 glass of liquid. Then the sweet solution is brought to a boil so that the sugar completely melts. Raspberries are placed in the resulting syrup, after which the mass is brought to a boil again. Then you need to remove the pan from the heat and wait until the contents have cooled, after which the mass begins to filter through a sieve. The raspberry syrup is boiled again for 5 minutes and poured into sterilized jars, and then closed with boiled lids and put in a warm place, and after cooling - in the cold.

The option is interesting because, on the one hand, there is heat treatment of the berries, and on the other, it is so short-term that it is more like sterilizing the workpiece from various microorganisms. Therefore, this method is suitable for those who are interested in how to candy without long cooking. To get the desired result, the berries must be thoroughly cleaned of debris and washed well, perhaps first dipped in salt water, in other words, they must be absolutely clean.

Having put the raspberries in a basin, we fill them with granulated sugar, and to prevent the twist from fermenting during storage, you need to put 1.5 kilos of sugar per 1 kilogram of berries. Next, wait a little for the juice to appear, and put it on gas, where we heat the contents of the basin and cook for just a few minutes. As soon as the sugar has dissolved, immediately remove the raspberries from the heat and transfer them to sterilized jars, then close them with lids that have previously been briefly dipped in boiling water. It is very important that the twist is as tight as possible.

The option is quite labor-intensive, but the result is the most delicate sweet mass of berries with sugar. Preparation is carried out in the same way as described above, that is, cleaning, if necessary, immersing the raspberries in salt water, then rinsing. Next, wait until the water has completely drained (this is necessary to avoid excessive wateriness of the confiture). Little by little we transfer the berries into a sieve and grind them with a wooden masher or spoon until all the pulp passes through the mesh and only the seeds remain. We throw them aside (you can put them in compote). This stage is the most labor-intensive, since passing the berries through a sieve will require a lot of effort and time.

So gradually, in small portions, we turn the raspberries into a homogeneous mass, separating them from the seeds. It is best to do this immediately over a large enamel container, in which we will then mix with granulated sugar. Having dealt with all the prepared berries, add granulated sugar at the rate of 1.5 kilograms per 1 kilogram of raspberries. Now mix thoroughly and for a long time until the sugar dissolves in the total mass. Cover the mixture and sterilize the jars, preferably in a microwave oven, since they must be dry; in extreme cases, wipe with clean napkins after a steam bath so that no fibers remain inside. Place the jam into a dry container and cover with clean lids.

Berries and fruits are rich in vitamins, but many of them are destroyed when exposed to high temperatures. When preparing traditional jam, the berry mass is subjected to prolonged boiling, which makes the delicacy less healthy than fresh fruits. Today it is possible to store desserts in the cold - a refrigerator has long ceased to be considered a luxury. This allows you to prepare berries for the winter using a cold method. Raspberry jam, prepared without cooking, contains a lot of vitamin C and natural acetylsalicylic acid, and many other valuable elements. Thanks to this, when you have a cold, it not only helps reduce the temperature, but also strengthens the immune system, speeding up recovery. It would be a good idea to stock up on this dessert for future use.

Cooking features

Making raspberry jam without cooking is much easier than traditional jam. The result will meet expectations if you take into account several important points.

Raspberries are a delicate berry; it is not recommended to collect them in large buckets so that the upper berries do not crush the lower ones. It should also be stored in small containers.
It is not recommended to pick berries in rainy weather - they will turn out watery and almost tasteless.
You need to wash raspberries carefully so as not to damage the berries and thereby lose some of the valuable raspberry juice. Typically, the berries are placed in a colander and dipped several times into a container filled with clean water.
When preparing raw raspberry jam, it is important to let the berries dry, otherwise the dessert may quickly turn sour.
Small bugs can often be found in raspberries. Removing them manually is too troublesome. To get rid of insects, the berries are soaked for 20-30 minutes in salted water before washing. The solution is prepared from a tablespoon of salt and a liter of water, but you can use a slightly less concentrated one.
When preparing cold raspberry jam, you usually take a little more sugar than the berries, or an equal amount. The more sugar you add, the thicker the dessert will be.
Raspberry jam, prepared without cooking, is placed in jars only after the sugar has dissolved. This will happen faster if you use powdered sugar instead of granulated sugar.
For better preservation of jam prepared without heat treatment, it is covered with a layer of sugar on top, which, saturated with syrup, hardens, forming the so-called “sugar plug”.
Raspberry jam made for the winter should be placed in sterilized jars. Lids can be used either metal or plastic, but they must be boiled before use.

Raspberry jam prepared cold can only be stored in the refrigerator.

Classic recipe for raspberry jam without cooking

Composition (per 1.75-2 l):

raspberries – 1 kg;
sugar – 1.1-1.35 kg.

Cooking method:

Soak the raspberries for half an hour in saline solution, rinse it carefully, pour it onto a towel so that it dries faster.
Pour the berries into a bowl and cover with sugar or powdered sugar. The latter is easy to make from granulated sugar - just grind it in a coffee grinder or grind it using a blender. Leave approximately 100-150 g of sugar unused for now.
Cover the bowl with the berries with a thin cloth or gauze to protect the aromatic treat from insects. Leave for 2-4 hours depending on how fine the sugar you used.
Using a potato masher or wooden spoon Mash the raspberries into a puree. Stir.
Place in a cool place for several hours or even overnight - the sugar should dissolve completely.
Sterilize jars and matching lids.
Place the jam in warm, dry jars, not reaching 1-1.5 cm from the edge.
Sprinkle with reserved sugar.
Close the jars tightly and put them in the refrigerator.

There is no need to worry that a delicacy made from raspberries for the winter without cooking will turn sour. If you follow the recommendations, it will not go bad in the refrigerator within a year.

Raspberry jam without cooking with lemon

Composition (per 2 l):

raspberries – 1 kg;
lemon – 1 pc.;
sugar – 1.25-1.35 kg.

Cooking method:

Wash the lemon thoroughly. Grate the zest from it. Remove the white layer between the zest and lemon pulp. Chop the pulp and remove the seeds.
Grind the lemon through a meat grinder or grind with a blender.
In the same way, puree the prepared raspberries.
Mix lemon and raspberries.
Add sugar, mix well.
Cover the container with future jam with gauze and wait 5-6 hours. During this time, the sugar should completely dissolve in the raspberry-lemon juice.
Place the jam in sterilized jars and sprinkle with sugar. Close with prepared lids.

Dessert made according to this recipe can only be stored in the refrigerator. Due to the high content of ascorbic acid, such jam is healthier for colds than one made without adding lemon.

Raspberry jam without cooking with vodka

Composition (per 1.75 l):

raspberries – 1 kg;
sugar – 1 kg;
vodka – 60-80 ml.

Cooking method:

Wash the raspberries and dry them.
Pour into an enamel bowl or saucepan from of stainless steel in small layers, sprinkling each layer with sugar.
Mash the berries well and leave for 2-3 hours.
Place on low heat. Heat over low heat, avoiding boiling. The temperature of the raspberry mass should be 80-90 degrees, no more. While heating, stir the treat until the sugar is completely dissolved.
When the sugar has dissolved, remove the pan from the heat and pour the jam into the prepared jars. Pour a spoonful of vodka into each.

All that remains is to seal the containers hermetically and store the jam in the refrigerator.

It’s easier to make raspberry jam without cooking than traditional jam, and it will also be healthier. This delicacy is recommended to be consumed when you have a cold to improve your well-being and speed up recovery.

Many housewives spend the summer preparing food for the winter. Preservation can really come in handy during the cold season. It helps make your diet more varied, it can be used to prepare a wide variety of dishes, and you can simply eat it to your heart’s content. However, it is worth recognizing that most products are made by heat treatment, as a result of which the fruits, berries and vegetables used significantly lose vitamins, minerals and other useful material. However, there are products that can be preserved without heat treatment. So let’s try to figure out how to make raspberry jam without cooking for the winter.

First option

To make this jam you will need one kilogram of fresh raspberries. In addition, prepare two kilograms of granulated sugar.

First of all, prepare the berries, sort them, remove the leaves and stalks, rinse if necessary and dry on a paper towel.

Next, pass the raspberries through a meat grinder or grind them in any other way. This work can be done using an ordinary mortar and pan. As a result, you should get a berry mass of uniform consistency.

Measure out one kilogram of sugar, as an alternative you can also use powdered sugar, it will dissolve much faster, so you can get ready-made jam in just a couple of hours. Mix crushed raspberries and sugar until smooth and place in a warm enough place for the sugar to completely dissolve. After three to six hours, place the berry mass in sterilized jars, sprinkle a thin layer of sugar on top, cover tightly with a lid and put in the refrigerator. The prepared mixture can be consumed immediately, so you can cook amazing pancakes with it.

Such jam can easily be stored in the refrigerator or cold basement throughout the winter.

Second option. Raspberry jam for the winter with lemon

To prepare this version of raw jam (without cooking), you will need a liter jar of raspberries, a kilogram of six hundred grams or two kilograms of sugar, one medium-sized lemon. For this volume of jam, prepare four half-liter jars with four plastic lids.

First, peel the raspberries, rinse and dry if necessary. Grind the berries using a meat grinder. This manipulation can also be carried out using a blender or mortar. Next, grind one lemon, along with the seeds and skin, to a puree. Don't forget to wash the fruit thoroughly and pour boiling water over it.

This composition can easily be stored on a refrigerator shelf for a long time.

Third option

This version of jam has a special intoxicating taste. And all because, in addition to raspberries, it contains regular vodka. Don’t be alarmed, there is very little of it in this jam; it plays more of a preservative role.

So, you will need one kilogram of raspberries, one kilogram of sugar, and three tablespoons of vodka.

Combine clean and sorted berries with sugar and set the container aside. After the raspberries release their juice, start stirring them until (not constantly, but only from time to time) until the sugar is completely dissolved. As practice shows, this will take you about six hours, or maybe even more. The prepared berry mass should have a uniform consistency. Pour vodka into it, mix thoroughly and place in sterile jars. Close the containers with tight, sterile lids and place them in the refrigerator.
The resulting jam not only has a particularly interesting taste, but also stores well without separating.

Fourth option

To prepare this version of raw jam, you need to stock up on a kilogram of raspberries, a kilogram of sugar and three hundred grams of black currants. Do not forget to thoroughly clean all the fruits from leaves and stalks. First, freeze the currants, and then carefully defrost them so that they remain whole. This way they will be able to absorb the right amount of sugar and will harmoniously combine with sweet raspberries. Grind the raspberries using a meat grinder, then combine them with sugar. Next, add whole currants to this mixture. Place the resulting jam in sterile jars, seal them and place in the refrigerator. This interesting sweet will appeal to both adults and children.

Additional Information

In order for raspberry jam to turn out really tasty, you need to pick the berries only in dry weather. Otherwise, the fruits will be watery and will not be able to give the finished product the desired thickness. When picking raspberries, you must immediately remove the stalks, leaves and twigs. This way you will bring berries already prepared for processing to the kitchen.

Raspberry jam, prepared without cooking, is an excellent source of a wide variety of vitamins. This dish will not only brighten up your cold winter evenings, but will also help you cope with many diseases, especially colds, and prevent their development.

Ekaterina, www.site

P.S. The text uses some forms characteristic of oral speech.

According to this recipe, my family has been making quick raspberry jam without cooking for decades. In my opinion, the recipe is absolutely perfect. Raw raspberry jam turns out incredibly aromatic - it smells and tastes like a real fresh berry. And the amazing ruby color remains bright and juicy.

According to taste and appearance the workpiece will never compare with its cooked counterpart. You will learn the secrets and subtleties of how to make quick raspberry jam from my step-by-step photo recipe.

In order to seal a piece of summer in a jar we will need:

raspberries 1 part;
sugar 2 parts;
vodka 10 ml.

Inventory:

can for preservation;
lid for preservation;
wooden crusher.

How to make raspberry jam without cooking

First, let's prepare the berries. Raspberries are not washed before such preservation - this is important! Therefore, you need to buy or collect clean berries.

No matter how many raspberries you take, you always need twice as much sugar.

If you skimp on sugar, the raspberries may turn sour. In my case, there were 0.5 kg of raspberries and 1 kg of sugar.

Sprinkle the raspberries with sugar and crush.

I always use a wooden masher to crush raspberries. But you can mash raspberries with clean hands.

Then, transfer this stuff into a pan, preferably aluminum, and heat it on the stove to a temperature of 85 degrees with continuous stirring.

Be sure to ensure that the jam does not boil. Once the mass has reached the required temperature, turn off the heat and set aside.

Then fill the jar with jam, leaving 1-2 cm to the lid.

And now it's time for the secret. Just before rolling, pour a full tablespoon of vodka on top.

It is she who will protect our workpiece from any bacteria and swelling of the jar. After this, roll up the jar or screw on the lid.

Quick raspberry jam without cooking with a secret is ready! We store it in a dark, cool place.

In the entire history of conservation in this way, the can has never been blown once. And on the table in winter and during the period of autumn-winter colds there is always aromatic, natural and very delicious jam. We especially love it with pancakes and tea. Bon appetit!