Raspberry Jam. Step-by-step Recipe With Photo

There are many ways to make berry jam. In this recipe, I suggest you not the most economical way to make sweet supplies, but the result is a very thick and bright raspberry jam. Raspberries cannot be boiled for a long time, as overcooked raspberry jam becomes brown.

The principle of cooking is simple, first you need to boil the berries without sugar, then rub them, weigh the resulting mass. In order for the jam to be thick, sugar and raspberry juice should be taken in a ratio of 1/1.

I will separately dwell on why it is convenient to prepare raspberry jam in this particular way. If you don't check it, and some foreign inclusions - leaves, berries with defects and even (oh, horror!) Worms get into the pan, then after rubbing the mass through a sieve, all this is safely filtered.

And yet, from the raspberry pits that remained in the colander, you can cook for a skin scrub. It is not without reason that raspberries are considered the official cosmetic raw material in many countries of the world. The bones need to be washed, dried and ground, after which they can be mixed, for example, with sour cream, and a natural scrub is ready. It's so nice in the summer, at the dacha, to get a quality product for face cleansing completely free of charge.

Cooking time: 1 hour 20 minutes

Ingredients:

• 3 kg fresh olives
• 1.5 kg sugar

Making raspberry jam

We sort out fresh raspberries, remove the stalks, leaves. Disputes about whether or not to wash raspberries, I think, are inappropriate. If the raspberries are dirty, then, of course, they need to be washed.

Now mash the raspberries. An ordinary potato maker will help you with this. Knead the berries until you get a thick and homogeneous berry puree.

Now we put a basin with berry puree on the stove. First, make a small fire, and stirring constantly, bring the mixture to a boil. Cook the boiled berries for 15 minutes.

We transfer the boiled raspberries into a colander and wipe the mass. You need to wipe the berries thoroughly so that all the pectin substances from the raspberries get into the jam. If your colander has small cells, the seeds will stay in it. And if in the process of grinding the seeds crawled through the cells of the colander, and you like jam without splashes, then we filter the resulting mass through a fine sieve.

Now the result obtained must be weighed. I got 1.5 kilograms of raspberry mass, for this amount we take 1.5 kilograms of sugar.

Stir the sugar and bring the jam to a boil. Boil the jam over low heat, stirring occasionally. Sometimes we shake the basin so that the foam collects in the center, so it is convenient to remove it. We cook the jam for about 25 minutes, make sure that the raspberry jam is not overcooked, as the overcooked raspberry jam takes on an ugly brownish brown color.

I didn’t completely remove the raspberry seeds so that the finished jam didn’t come out quite like marmalade. Well boiled jam, when it cools, becomes very thick and can be spread on bread like butter.

Put the cooled raspberry jam into clean jars, close and store all winter.