Thick Raspberry Jam With Whole Berries. Step-by-step Recipe With Photo

Thick raspberry jam with whole berries is a delicious cure for colds and a very unusual dessert. To keep the berries from falling apart during cooking, you have to work hard, but the result is worth it. To begin with, we collect the most ripe and selected raspberries, undamaged, dry. I do not recommend harvesting after the rain for this recipe, nothing will work. You should also handle the harvested raspberries carefully, sort out carefully. This year I was lucky, the larvae of the raspberry beetle did not hit the berries, so the jam turned out to be the envy of everyone - thick and bright scarlet, since there was no need to soak the berries in salt water.

The workpieces are perfectly stored in an ordinary city apartment, away from heating appliances and direct sunlight.

• Cooking time: 14 hours
• Quantity: several cans of 0.4 l

Ingredients for Thick Raspberry Jam with Whole Berries

• 1.5 l raspberries;
• 1 kg of granulated sugar;
• 0.5 kg of gelling sugar.

Method of making thick raspberry jam with whole berries

We carefully sort out the raspberries, the berries should be dry, you do not need to wash them. We remove the leaves, stalks, damaged and dried, only selected ones will be used.

Pour granulated sugar into a saucepan with a wide bottom and a high rim, pour a little water, melt the syrup so that the sugar grains are completely dissolved.

Gently transfer the raspberries to the syrup, leave for 8-10 hours. During the night, juice will stand out from the berries, the syrup will turn red.

The next day, put the pan on the stove, bring to a boil over moderate heat, simmer for 5 minutes. We remove from heat, shake the pan with smooth movements so that the foam gets off to the center.

Cool for 1-2 hours, put on the stove again, bring to a boil, add gelling sugar in small portions.

Boil with gelling sugar for 10 minutes over low heat, shake the pan again to collect the foam. Remove the finished thick raspberry jam with whole berries from the stove.

Wash jars with a wide neck with warm water and soda, rinse with boiling water and dry in the oven at a temperature of about 100 degrees. Rinse the lids with boiling water, dry.

Put the berries and syrup in jars. To prevent the raspberry from falling apart, it is better to use a small slotted spoon for this purpose. All dishes should be rinsed with boiling water to maintain sterility.

You cannot close hot jars with lids - condensation forms on the lids, after cooling, the drops will fall on the frozen jam, and mold may form.

Therefore, cover the hot jars with a clean towel and seal only after cooling.

We put the cooled blanks in the pantry or kitchen cabinet, such conditions are ideal for storing it. Do not store thick raspberry jam with whole berries in the refrigerator to avoid spoiling the taste.

This is interesting: raspberry jam contains substances that are similar in composition to acetylsalicylic acid, easier - aspirin. It is the content of these substances that determines the favorite property of raspberries to bring down the temperature.

But in addition to lowering the fever, these substances also thin the blood, which is extremely important with increased blood clotting to eliminate the risk of stroke.