The time has come for blanks for the winter. And each mistress aspires to have time to preserve as much as possible useful , containing irreplaceable vitamins, jars with berries. Today we will tell you how to properly cook raspberry jam for the winter. This is not only a vitamin supply and prevention of colds, but also a wonderful sweet treat.
How to cook jam from raspberries for the winter?
For the preparation of jam raspberries washed in a container of cold water, the raspberries are allowed to drain. It is impossible to wash raspberries with running water, as it has a very delicate structure and turns into porridge under a stream of water. Then the berries are covered with sugar in the proportions according to the selected recipe and left to isolate the juice. The cooking time of raspberry jam varies depending on obtaining the desired density and consistency. The most vitamins are stored in the jam "Pyatiminutka." A thick jam can be obtained by a long heat treatment.
Jam from raspberry "Pyatiminutka" with mint
Ingredients:
- fresh raspberries - 1300 g;
- granulated sugar - 600 g;
- fresh mint - 4 small twigs.
Preparation
Raspberries are sorted, placed in a colander and dipped several times in cold water. Then give a good drain, shift the berries in enameled dishes, add the sugar, and leave for several hours to isolate the juice. Then put on the stove, throw the sprigs of mint, bring to a boil, periodically stirring, remove from the fire and completely cool. We heat again to a boil, cook for five minutes, take out the mint, then we pour out beforehand washed with soda and sterilized jars, roll up the boiled lids, turn the bottom up, wrap it with a warm blanket until it cools down completely.
A real assistant for housewives when preparing a raspberry jam can be a multivarker.
How to cook thick jam from raspberries in a multivark for the winter?
Ingredients:
- fresh raspberries - 1300 g;
- granulated sugar - 1200 g.
Preparation
Raspberries are sorted out, we remove necessarily bad berries, peduncles, leaves and twigs. Then we immerse it in water and immediately drain it. Pure berry to the bowl multivark, fall asleep on top of granulated sugar and cook in the mode "Quenching" sixty minutes. During cooking, open the lid of the multivark two or three times and mix the crimson mass. After the time has elapsed, we immediately pour raspberry jam into pre-prepared sterilized jars, roll them up, put them upside down, wrap them around and let them cool down completely.