Everyone knows the berry raspberries are extremely useful and tasty. Raspberry fruits contain a lot of useful substances, namely: up to 11% of sugars (fructose, pentose, glucose), essential oils, pectin, protein and tannins, vitamins C, A, and group B, organic fruit acids (apple, lemon, wine , salicylic, etc.), as well as alcohols, anthocyanins and catechins.
Raspberry is a real tasty medicine, used in traditional folk medicine as an anti-inflammatory and antipyretic (raspberry has these properties in any form due to the presence of salicylic acid).
This wonderful berries are eaten fresh, as well as harvested in various ways: they freeze, dry, prepare juices, alcoholic beverages, marmalades, jams.
The raspberry jam prepared for the winter will pleasantly please your home (especially children) and guests, this wonderful delicacy is good to serve to tea, and also raspberry jam can be used for making various confectionery products.
How to prepare raspberry jam?
Ingredients:
- raspberry - 1 kg;
- sugar (domestic production) - 1.2-1.5 kg (depends on the juiciness of the fruit);
- water 300-400 ml;
- some sugar powder.
Preparation
Berries sorted, washed under a gentle jet of water or in a basin, gently shifted into a sieve and gently remove the stalk. We put the berries in a bowl, cover with 500 grams of sugar, gently stir and remove to a cool place for 3-5 hours.
The juice formed in a bowl is gently poured into a pan for jam, we add water and the remaining sugar. We bring everything to the boil with continuous stirring. Sugar should completely dissolve. Pen, of course, shoot. Slightly cool the syrup for 10 minutes. Now we lay berries in this syrup and boil with a weak boil for 5 minutes, gently stirring with a wooden spoon or spatula.
We expect complete cooling, again bring to a boil on the lowest heat and boil for another 5-8 minutes. Before that, you can add 1 lemon juice, but this is not necessary. Check the readiness: if a drop of jam stops blurring on a cold saucer, then jam is ready.
We spread the hot jam into sterilized jars, sprinkle with powdered sugar and roll. We turn the jars upside down, cover with a coverlet and set it aside until it cools down completely. We keep jam from raspberries at plus temperature (cellar, glazed veranda or loggia).
Following the same recipe (see above), you can cook jam from raspberries and currants - just take half the raspberries and half currant while preserving the proportions of the remaining ingredients.
Raspberry jam with gelatin
Ingredients:
- raspberry - 1 kg;
- granulated sugar - 1.4 kg;
- water - 300 ml;
- citric acid - 10 g;
- gelatin - 3-5 g.
Preparation
Let's consider, one more variant how to weld a jam from a raspberry. Gelatine soak in a small amount of warm water, there also add citric acid (or natural lemon juice). Raspberry gently rinse (under a gentle stream of water), carefully sorted and put in a bowl. We will fill the berries with sugar and water. Put the container on a small fire and bring to a boil, gently stirring with a wooden spoon or spatula. Cook for 12-15 minutes, stirring occasionally. Turn off the fire, pour the gelatin-acid solution and mix.
You can pour jelly into the molds, and you can in clean, steam-sterilized jars and roll up. Then, of course, the banks must be turned upside down and covered with a blanket until it cools down completely. As the jelly freezes, it is better to take cans for canning small, with a capacity of no more than 1 liter (then it will be more convenient to extract the jelly). Keep the jam prepared in this way better in a cool place at plus temperature.