Raspberry Jam For The Winter - Simple And Quick. Step-by-step Recipe With Photo

Thick raspberry jam "Pyatiminutka" for the winter is an excellent home remedy for colds and flu. In this recipe I will tell you how to quickly make raspberry jam, it will take only 30-40 minutes. Use a wide saucepan or small bowl for cooking. Cook the preserves and jams in a dish with a thick bottom, nothing will burn in it. For storage, take small jars, the ideal packing is 350-450 ml. Make useful preparations, and be healthy, try not to get sick!

• Cooking time: 45 minutes
• Quantity: 1 L

Ingredients for raspberry jam "Pyatiminutka" for the winter

• 900 g fresh raspberries;
• 1 kg of granulated sugar.

A quick way to make thick raspberry jam for the winter

We sort out the berries for raspberry jam. We remove garden debris - raspberry leaves, sticks, twigs, stalks. If there are raspberry beetle larvae in the raspberries, pour the berries with slightly salted water for half an hour, then collect the emerging "reptiles" with a spoon and rinse the berries thoroughly.

Fill the berries with granulated sugar. If it is late afternoon, just leave the raspberries and sugar in the bowl until morning. The next day, the berries will give off juice, the sugar will melt and the jam will boil very quickly on the stove. If you cook right away, then slightly crush the berries with sugar to make the juice stand out.

We put the basin on the stove, heat it over low heat, stir until the sugar is completely dissolved.

Bring to a boil over high heat, cook for about 5 minutes, stir constantly so that the sugar does not burn, there is quite a lot of it in this recipe for raspberry jam. Remove the basin from the heat, cool slightly. We swing from side to side, drive the foam to the center of the pelvis, collect with a dry spoon.

Then you can act in one of the ways. First, rub the mass through a sieve - you get pitted raspberry jam. Second, grind the jam with a hand blender. The second method is faster, but with bones. Choose the one that is more convenient for you.

I chopped raspberries with a blender, it turns out a thick raspberry jam with seeds. I like it this way more, there is no need to sign the jars, the bones are dazzling and from a distance you can see that there are raspberries in the jar.

We return the basin to the stove, quickly bring to a boil, boil for another 5 minutes, again collect the formed foam with a dry spoon.

Thoroughly wash the jars and lids with dishwashing liquid, rinse with hot running water. Dry the dishes in a hot oven (110 degrees Celsius, 10 minutes).

Pour hot raspberry jam with a sterile ladle into hot jars. At this stage, the jam is liquid, but as it cools, it will thicken. We fill the jars, not reaching the top about 1 centimeter, wipe the stains with a clean damp cloth.

Cover the jars with a clean towel and leave at room temperature until the jam has cooled completely. Tightly tighten the cooled jars with dry lids and store them in a dark, dry pantry. Storage temperature from +7 to +18 degrees Celsius. Preserves and jams should not be kept in the refrigerator.

Thick raspberry jam "five minutes" is ready for the winter. From the products specified in the recipe, you will get about a liter of jam.