Raspberry jam

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What a pleasure - raspberry jam! In winter, you will open a jar of this ruby delicacy, inhale the raspberry aroma - and you will be transported to the summer raspberry, sunny-green, fragrant, penetrated by rays and the warmed sun, where sweet berries sparkle on the bushes!

So let's quickly pick raspberries and make jam for the winter. Like blackcurrant, raspberries are a wonderful remedy for winter colds. A cup of tea from raspberries is an antipyretic that is no worse than pharmacy “terraflu”, even better, because it is tastier and healthier. Raspberries contain salicylic acid, which lowers the temperature without harming the body. And raspberry raises appetite! And all its useful properties, surprisingly, are preserved even after heat treatment. Therefore, if it is better to harvest blackcurrant without boiling, then delicious and healthy jam can be made from raspberries.

Raspberry Jam Ingredients

For 1 kg of raspberries 0.8 - 1 kg of sugar;
a pinch of citric acid.

The method of preparation of raspberry jam

Unlike other berries (strawberries, currants), raspberries do not need to be washed. It ripens high in the bushes, so after the rain the berries remain clean. And if you try to wash raspberries, tender berries will turn into mashed potatoes. Therefore, we simply sort through them so that the sepals do not get into the jam, dry leaves and goosebumps - we release the inhabitants of the raspberry bush, let them live.

We take the appropriate volume of dishes (pot, bowl), best of stainless steel. Raspberry jam should not be cooked in aluminum dishes, since oxidation occurs upon contact with the walls of the container, the jam loses its useful properties, but it can acquire a metallic flavor. Enameled dishes can be used, but jam can burn in it, and then it will be very difficult to wash the bowl.

Pour into the dishes in layers: raspberries - sugar - raspberries, and so on to the top. For 2 cups raspberries - about a glass of sugar. Pour the remaining sugar on top.

Raspberries sprinkled with sugar can be left for several hours or even at night, which is very convenient if you are tired after collecting raspberries and want to relax, and not make jam on the same day. After standing, raspberries will start juice, and you don’t need to add water or syrup to the jam, it will turn out saturated, with a bright raspberry color and taste. By the way, in order to maintain a bright beautiful color, pour a pinch of citric acid into the jam during cooking - the raspberries will not turn brown, but will remain ruby.

When raspberries start juice, it's time to make jam. We put the dishes with berries on a small light and heat. First, the sugar will melt, then the jam will begin to slowly boil and froth. You don’t need to stir so as not to stretch the berries - it’s better to raise the pan, grabbing the potholders by the handles, and gently shake, shake - the jam will mix and the raspberries will not boil, but will remain almost whole berries. For the same purpose, do not give jam to boil strongly.

After boiling raspberries over low heat for 10-15 minutes, turn off and leave for several hours.

Then again bring the raspberry jam to a boil, cook for another 15 minutes. You can remove the foam with a spoon, and then eat - it is very tasty.

We pour hot raspberry jam into sterile jars and roll it up with lids, screwed on or with a seaming key. Before cooling, keep the jam wrapped up, then put it in storage in a non-hot place.