A recipe for raspberry jam to choose from

Before preparing the jam, raspberries must be prepared. It is necessary to sort it out, remove crumpled and unripe berries, sepals, stems and fruit. If you picked berries at your dacha or in the garden, then raspberries can not be washed. Although this berry is often affected by pests and preferably before use, it should be placed in a container with saline solution (10g salt per 1 liter of water) for a few minutes, so that the larvae float to the surface. After removing the larvae with a spoon, raspberries should be rinsed in cold water. It is most convenient to put it in a colander and lower it several times in a basin of water to wash off the saline solution from the berries.

Now you can start making jam.

The simplest recipe for jam from raspberries suggests first to make a syrup of 1 cup of water and 1.2 kg of sugar and pour the prepared berries for 4-5 hours. Then drain the syrup, bring to a boil, cool a bit, put 1 kg of raspberries into it and simmer the jam until cooked. Cool the jam to pour into the banks.

If you use another recipe of jam from raspberries, then first you need to fill berries with half of sugar and put in refrigerator for 8 hours. Drain the resulting juice, add the remaining sugar to it and boil the syrup. With this method, there is no need to use water for the syrup, so the jam turns out to be less liquid. In a chilled syrup, put the berries and cook over low heat, constantly removing the foam, until cooked. Ready jam, so it does not change the color, quickly cool, putting the pelvis in cold water. After that, the jam is quickly spread out to the banks.

I prefer the recipe for jam from raspberries when it is brewed in several receptions. In the prepared syrup from half a cup of water and 1 kg of sugar gently lower 1 kg of berries, shake the bowl until the berries are completely immersed in syrup and bring to a boil. Turn off the heat and leave the jam for 5 minutes. Repeat procedure 3 times. The last time you cook the jam until it's ready. Periodically remove the foam, which is very tasty in itself, and shake the basin during cooking several times. With this method of cooking, the berries in the jam are not damaged and remain intact in liquid syrup. Ready jam can be poured hot in the form of jars and tightly tighten the lids. Banks turn down lids and cool.

Jam, cooked over a slow fire for a long time, loses a beautiful color, darkens, so the third method of cooking, the most sparing and right, in my opinion. A very original recipe for jam from raspberries was offered to me by the employee at work. Preparing the jam in the oven at a temperature of 175 degrees in two wide containers, preferably from refractory glass. In one container we lay 1 kg of raspberry in several layers. In the second container, pour 1 kg of sugar and put in the oven for 25 minutes. Sugar becomes caramel and becomes liquid. Then take out of the oven, cool a little and mix raspberries and sugar with a wooden spoon. We put it in clean and dry jars and store it in the refrigerator. This jam is much more useful to use with a therapeutic purpose for colds, but it is not stored for a long time.

In addition to jam, I often use other recipes from raspberries, such as jam, jam and liquor. In the summer we often prepare compotes, jelly, eat fresh raspberries with sugar and sour cream. Kvass from raspberries children simply adore.

In autumn, on cold evenings, it's great to eat fresh raspberries, which can be cooked with sugar in frozen or crumbed form. To do this, raspberries must be sorted, washed and, pouring sugar, put in plastic containers, then put in a freezer. Thus, you can save vitamins in raspberries until spring. We constantly rub the raspberries with sugar in a large glass bowl with a wooden spoon. Part of the cans we leave until the spring, so we take 2 times more sugar than berries, and eat part of raspberries for 2 months, so we take sugar with berries in a 1: 1 ratio.

Crumble with sugar raspberries we lay out in small floor liter jars. Banks pre-wash well, heat with boiling water and dry. On top of the raspberries fill with a layer of sugar, then it will not turn sour, as the sugar crust does not pass air properly.

Together with the children, I use other recipes with raspberries in the summer. We make marmalade, cook jelly and bake a rattan with raspberries.