Raspberry jam - a fragrant dessert - a great addition to pancakes and cheesecakes. In addition, this product is an excellent healer for colds. It is not difficult to cook delicious jam, the main thing is not to overdo it with the amount of sugar.
How much sugar is needed for raspberry jam
It is believed that for cooking raspberry jam, sugar and berries must be taken in the same proportions, that is, for one kilogram of raspberries - one kilogram of sugar. Such jam is perfectly stored for a long time (more than a year), but it has a very sweet taste. Therefore, if the dessert is cooked with the expectation that it will be eaten in the next 6-8 months, then the amount of sugar can be halved.
Raspberry jam without cooking: a recipe for the winter
To make "raw" raspberry jam, you need a little more sugar than described above, because if you put less of this ingredient, the dessert will quickly deteriorate. You will need:
- one kilogram of raspberries;
- 1.5 kilograms of sugar;
- volumetric glass bowl;
- a mortar or crush for mashed potatoes;
- cans and lids.
Sort out the berries, grind them with granulated sugar and leave for three hours at room temperature. Make sure the sugar is completely dissolved. Sterilize the jars and lids, transfer the dessert to the prepared containers, sprinkle the berries with granulated sugar on top so that it completely hides the jam, and roll up the lids. Due to the large amount of granulated sugar, such a dessert is well stored throughout the winter, although it is better to keep it on the balcony or in the refrigerator / freezer. It should be noted that the jam does not freeze at sub-zero temperatures.
Sugar-free raspberry jam for the winter
As the name implies, sugar is generally unnecessary in this recipe. If you do not like sugary jam, then try making a dessert for the winter with only raspberries, without adding any sweeteners to it. Cooking technology:
- sort out the raspberries, rinse them and discard them in a colander, let the water drain;
- place the raspberries in small jars (0.5-0.7 ml);
- put a towel on the bottom of a wide deep saucepan, and jars of berries on it;
- pour water into a saucepan up to the neck of the neck of the cans;
- put the pan on fire, wait for the water to boil in it, then reduce the heat to a minimum;
- during cooking, the berries will decrease in volume, so constantly add raspberries to the jars;
- after the last addition of berries, boil the blanks for 15 minutes, then remove the cans from the water and roll them up with sterilized lids.
