Raspberry jam "five minutes"
A simple recipe for making a raspberry treat. The berries do not need to be ground with sugar, and they are boiled a little, retaining their beautiful color and summer aroma.
Ingredients:
- 1 kg of raspberries;
- 600-700 g of granulated sugar.
Cooking method:
- Sort the berries, remove the debris. Rinse them gently as in the first recipe. If you are confident in the purity of your raspberries, you do not need to wash them. But then, when cooking, especially carefully remove the foam with debris.
- Place the raspberries in a cooking bowl, sprinkle with sugar. Leave in the room for 3 or 4 hours (or refrigerate overnight). The berry will let the juice out, the sugar will dissolve a little.
- Before cooking sweets, sterilize the sealing container and lids. Dry it.
- Place the pot on fire, slowly heat to a boil and simmer over very low heat for five minutes. Stir constantly, skim off the foam. Turn off the fire. The five-minute jam is ready!
Pour the sweet billet hot into jars, roll them up with lids.
Advice: if you like a thicker jam, cook the workpiece three times for 5 minutes (the second and third times after cooling completely).
Raspberry jam in a slow cooker
Ingredients:
- 1 kg of fresh raspberries;
- 1 kg of granulated sugar.
Cooking method:
- For raspberry jam, you need to select the best berries, without flaws. We will rinse the berries by dropping them in a colander into the water, remove the floating debris. Let's let the water drain.
- Pour the raspberries into the multicooker bowl. Pour sugar on top. It is not necessary to stir, everything will dissolve by itself in the process.
- We turn on the "Extinguishing" mode, set the time to 1 hour.
- During this time, we will rinse the cans of soda, scald them with boiling water or sterilize them over steam. Boil the lids for 2-3 minutes.
Pour the finished jam into jars, roll it up with a key. Let it brew "under a fur coat" for about a day - and you're done!
Raspberry jam
A sweet, thick mass with a rich aroma and melts in your mouth! Raspberry jam will especially delight lovers of French cuisine
Ingredients:
- 1.5 kg fresh raspberries
- 750 g granulated sugar
- 0.5 lemon
Cooking method:
- We turn the selected raspberries into a solid homogeneous mass using a home blender.
- Filter the resulting berry puree using a sieve. So we will rid ourselves of the small raspberry seeds we do not need.
- Squeeze half a lemon into mashed potatoes
- Prepare a cooking container and pour the raspberry mixture into it. Sugar it and then turn on the stove
- We boil the gruel for 5 minutes, extracting the resulting foam.
- The result of boiling is not yet confiture, but it is already close to it. We give the workpiece a whole night to cool down inside the refrigerator.
- In the morning we take it out and boil it again. Everything is the same as last time - high temperature, 5 minutes. Boil it, turn it off. All the main things are left behind.
- Pour the raspberry jam into boiled jars, which we seal. The jars should cool upside down so that the lids do not fall off. After cooling down, we transfer the cans to the cellar))
- Delicate aromatic confiture will brighten up the early winter evenings perfectly.
Jam raspberry + red currant
Ingredients:
- 1 kg of raspberries
- 1 kg red currant
- 1.5 kg sugar
Cooking method:
- Fill the berries with cool clean water and rinse well from dust and earth. It is better to rinse the berries separately, since then we will add currants and raspberries to the jam at different stages of preparation.
- Using a juicer, extract the juice from the red currant. In the absence of a juicer, you can simply crush the currant berries with a mashed potatoes until they let the juice flow, and then grind them through a sieve, separating them from the coarse skin of the berries and tails.
- We also sort out the raspberries and separate half of the especially large and beautiful berries separately.We also pass the rest of the raspberries through a juicer or rub the berries through a sieve until a homogeneous liquid consistency.
- First, pour the resulting redcurrant juice into a saucepan and add all the sugar at once. We mix all the ingredients together and put the pan on the stove. Bring the currant mass to a boil over low heat and with frequent stirring.
- Add the grated part of the raspberries to the pan with red currants and mix. Bring the contents of the pan to a boil again and add the whole raspberries. Stir gently so as not to damage the whole raspberries.
- As soon as the berry mass boils again, remove the pan from heat. Red currant and raspberry jam is ready!
- We spread the jam and seal it tightly, let it cool completely upside down.
Raspberry jam with rhubarb
The delicate taste of this jam with exquisite sourness will not leave anyone indifferent.
Ingredients:
- 350 g raspberries;
- 1 kg of rhubarb stalks;
- 250 g apples;
- 700 g granulated sugar;
- 50 ml of water.
Cooking method:
- Peel and rinse the rhubarb stalks. Grind - in a meat grinder or blender.
- Cut off the peel from the apples, rinse the fruits with cool water. We also grind it in a meat grinder.
- Put apples and rhubarb in a saucepan, mix. Boil over low heat for 20 minutes.
- Pour the sorted raspberries into another saucepan. Pour in water according to the recipe, put on fire. Cook for three minutes after boiling, stirring occasionally.
- Rub the raspberry mass, already slightly cooled, through a sieve. Mix with rhubarb and apples. Pour in granulated sugar. Put on fire, bring to a boil and simmer for 10 minutes.
- Let the mass cool. And during that time we will sterilize the seaming dishes and lids.
- Heat the jam again, simmer for 5 minutes.
- We lay out a hot raspberry delicacy in dry jars, tighten with lids
All images obtained via Google Images and Pinterest (unless otherwise noted).
