Five-minute raspberry jam

Step-by-step preparation

Cooking time: 6 hr

1. STEP 1

   

   How to cook raspberry jam for 5 minutes? Clean the collected berries from leaves and twigs. We select beautiful, large ones for freezing.

2. STEP 2

   

   And for jam we take a smaller variety and a forest variety. Be sure to rinse the berries with cool running water in the shower or by cutting through the water with your hand. Let the water drain. The moisture remaining in the raspberries will allow you to cook the jam without adding water and the berry will more readily release its juice.

3. STEP 3

   

   Immediately sprinkle the washed raspberries with 1/3 of the sugar, mix carefully and leave until the juice appears. This is about 2 hours. During this time, prepare the jars.

4. STEP 4

   

   Preparing the jars: - Wash with baking soda, rinse well under running water. Place wet in a cold oven with the neck down, and also place the lids. Turn on the oven at 150 degrees, after reaching the set temperature, sterilize 0.5l jars for 10 minutes, 1l jars for 15 minutes. For me, this method of sterilization is the most convenient, I have been using it for many years, it has not failed, but you can use any other that is suitable for you.

5. STEP 5

   

   Place the raspberries with well-released juice on low heat. Allow the sugar to dissolve completely, stirring gently with a large wooden or plastic spoon, lifting the sugar from the bottom.

6. STEP 6

   

   Then increase the heat to medium and let it boil. During the boiling and cooking stage, it is better not to leave the jam unattended, otherwise the resulting foam may “run away”. Cook at low simmer for 4 - 5 minutes. When it boils intensely, “heading”, stir carefully without removing the foam. There is no need to boil any longer.

7. STEP 7

   

   After 5 minutes, remove from the stove, gently rocking the basin, drive the foam to the center and remove all of it in 3-4 steps.

8. STEP 8

   

   A lot of foam is removed, the jam must be clean.

9. STEP 9

   

   Add the remaining sugar to the hot jam, cleared of foam, stirring gently and allowing it to completely dissolve. Leave the jam until completely cooled.

10. STEP 10

    

    Then repeat the boiling procedure twice, excluding adding sugar. After the third boiling, pour the finished, purified jam hot into prepared jars. Jars must be warm, dry, sterile. Screw on with sterile lids. The finished jam has a dark, rich raspberry color, deep taste and aroma. The structure is like jelly, but with whole berries.

11. STEP 11

    

    Wipe the jars clean, roll them on the table to check for leaks, turn them over onto the lids, and leave until completely cooled. Then put it in a dark, cool place for storage. In this way, you can prepare any delicate berry, a maximum of whole berries are preserved, and the jam is well stored and does not become sugared. You get 6 jars of 0.5 liters, 1 - 250 ml and a little for testing.

Comments on the recipe

Swetlja4ok

22.09.2023

4.8

I definitely close the raspberries for the winter! Thank you. I close it according to this recipe. Very simple.

Natalia M

22.09.2023

4.6

I usually make raspberry jam in the fall. This time the raspberries I had were not local, but brought from Dagestan. The variety is like the author’s in the first photo, I’ve never tried this before. Raspberries are very fragrant, sweet and the color of the jam is unusual for us. My husband brought this miracle berry at night, so I had to urgently sprinkle it with sugar, because the berries are very delicate, quickly spoil and leak. There were two kilograms of raspberries, so I recalculated the amount of sugar; I also add less sugar to such sweet berries. I boiled it twice and rolled it up on the third. I would like to warn those who have not dealt with raspberry jam: do not leave the stove until the jam boils, a lot of foam will form and it can easily flood the entire stove) This is from personal experience) We took a sample of the jam and couldn’t put it down! It is very tasty, tender, the aroma is so stunning. And the color is so bright and beautiful! Now in winter we will drink tea with raspberries to prevent colds.

Ira

22.09.2023

4.7

A very tasty and healthy jam for the winter, and a simply irreplaceable natural medicine for colds! Thank you very much for the recipe!

♥Päivi

22.09.2023

4.8

Who can tell me how much sugar to add per 1 kg of raspberries? Do you need more than 1:1 or less?

elmya

22.09.2023

4.5

We picked some wild raspberries and decided to try making five-minute raspberry jam from raspberries for the winter today. What a scent! I remembered how at the dacha in the gazebo I drank tea with such jam, only my grandmother’s :)