6 recipes for fragrant raspberry jam

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

On Raspberry Jam Day, treat yourself and your loved ones with beautiful jam, a delicious five-minute meal and unusual combinations with blueberries and melons.

Before making the jam, peel the stalks of the raspberries and gently rinse the berries with cold water.

1. Five-minute raspberry jam

The easiest way to make delicious jam. The berries are not very soft, and the syrup is transparent.

Ingredients

• 1 kg of raspberries;
• 1 kg of sugar.

Preparation

Cover the raspberries with sugar in a saucepan and leave for 3-5 hours to let the berries juice. Bring to a boil over medium heat and simmer for 5 minutes. Remove the froth from the jam during cooking.

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2. Seedless raspberry jam

The jam is thick, smooth and sweet, but not sugary at all. Thanks to citric acid, the jam will not become sugared and will delight you for a long time with its amazing taste and consistency.

Ingredients

• 1, 2 kg of raspberries;
• 100 ml of water;
• 800 g sugar;
• 2 g (on the tip of a knife) citric acid.

Preparation

Grind the raspberries with a blender or pusher. Transfer the berries to a saucepan, put on moderate heat and add water. Periodically skimming off the foam, bring the berry mass to a boil and cook for 3 minutes.

Grind raspberries through a sieve into another saucepan. Add sugar and mix thoroughly. Bring the mixture to a boil again and cook for 15-30 minutes.

Check the readiness in this way: drip a little jam on a clean cold plate and pass through it with a spoon. If the edges do not stick together, the food is ready.

In a mug, dissolve citric acid in a little water. Pour this mixture into the berry, bring to a boil and remove from heat. The jam will thicken after cooling completely.

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3. Raspberry jam without cooking

This incredibly simple recipe will allow you to enjoy almost fresh and very fragrant raspberries in winter.

Ingredients

• 1 kg of raspberries;
• 1 kg of sugar.

Preparation

Cover the raspberries with sugar and chop with a crush. Leave it on for 4-5 hours until the sugar is completely dissolved. Stir the berry mass periodically.

Divide the raw jam into plastic containers or plastic bags and store in the freezer.

You can also put the jam in sterilized jars and store in the refrigerator, but for this you need to use not 1 kg, but 1½ kg of sugar.

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4. Thick raspberry jam

You don't have to boil it for a long time to make the jam thick. You can simply add gelatin to it.

Ingredients

• 1 kg of raspberries;
• 800 g sugar;
• 25 g (2 tablespoons) gelatin;
• 70 ml of water.

Preparation

Put the berries in a saucepan, add sugar and shake. Leave it on for a few hours for the raspberries to release the juice.

Put on moderate heat, bring to a boil, remove from heat and cool. Repeat cooking, let cool. Bring the berry mass to a boil again.

Dissolve the gelatin in warm water. When the jam boils for the third time, pour the gelatin mixture into the saucepan, stirring constantly. After cooling, the dessert will thicken.

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5. Jam from raspberries, melons and citrus fruits

Amazing sweet aroma and piquant sourness.

Ingredients

• 2 lemons;
• 1 lime;
• 200 g brown sugar;
• 200 ml of water;
• 1.8 kg of white sugar;
• 1.5 kg of melon pulp;
• 800 g raspberries.

Preparation

In a bowl, grate the zest of lemons and limes and squeeze the juice out of the fruit. Add brown sugar, stir and let sit for an hour.

Pour the contents of a bowl into a saucepan, add water and white sugar. Put on medium heat, stir and bring to a boil.

Spoon the melon pulp into small cubes. Bring the mixture to a boil again and cook for 5 minutes. Add the raspberries and, periodically skimming, cook for another 5 minutes.

Leave the food to cool for a few hours. Then bring it to a boil again over medium heat and cook for 20 minutes.

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6. Raspberry and blueberry jam

A very thick jam that can be served not only with tea, but also used as a filling for pies.

Ingredients

• 400 g raspberries;
• 200 g blueberries;
• 600 g of sugar.

Preparation

Place raspberries and blueberries in a saucepan and cover with sugar. Leave it on for a couple of hours to let the berries juice.

Put on medium heat, bring to a boil and, stirring constantly, cook for 15 minutes. Cool, bring to a boil again and cook for 15 minutes. Let cool and repeat cooking again.