How to cook raspberry jam recipe. Raspberry jam for the winter - the best recipes

Have you harvested a rich raspberry crop and don't know what to do with it? Our article will tell you how to make classic raspberry jam, and also teach you how to combine this berry with currants, cherries and gooseberries.

For most people, raspberry jam is a delicious treat. But in addition to excellent taste, this sweet dish also has quite high medicinal properties. The composition of raspberry jam includes salicylic acid, which effectively lowers the temperature and has a mild analgesic effect.

• Therefore, this product is indispensable in the treatment of colds and tonsillitis. But in order for raspberry jam to have all these properties, you must be able to cook it correctly. First you will need to find perfectly ripe berries. After all, if they are slightly greenish, then this will certainly affect both the taste and medicinal qualities of the finished product.
• For this reason, if you want to make the perfect jam, then choose medium-sized, strong, dark red berries for this. After that, you just have to carefully clean the raspberries from various debris and you can start cooking delicious and fragrant jam

Raspberry jam recipe for the winter: how much sugar to put, how much to cook, how much jam you get from 1 kg of raspberries

• If we talk about how much sugar should be added to raspberry jam, then everyone has the right to decide for himself how sweet the product he wants to get at the end of cooking. Previously, it was believed that there should be as much sugar in jam as there are berries. That is, for every kilogram of raspberries, you need to put a kilogram of sugar

• But if you decide to cook jam in such proportions, be prepared for the fact that the jam will be sugary-sweet. In case you want this summer treat to have minimal sweetness, then reduce the amount of sugar to 500 g per 1 kg of raspberries. This will not affect the taste in any way, except that the amount of the finished product will slightly decrease. Depending on how much sugar you put in, from 1 kg of raspberries you can get from 1 liter to 1.5 liters of jam

• You also need to be able to cook raspberry jam correctly. These berries do not like high temperatures, so if they are simmered on fire for a long time, they will lose their color, taste, and useful properties. For this reason, it will be better if you boil the jam for literally 5-7 minutes. If the recipe involves a longer cooking, then do it in several steps, in between allowing the berries to cool completely

raspberry jam calories

• Although raspberry jam brings a lot of benefits to our body, it is not necessary to eat it in large portions. Since it contains a lot of sugar, this product can rather be attributed to dessert dishes.
• In addition, during the heat treatment process, refined carbohydrates are formed in raspberry jam, which contribute to the deposition of fat cells in problem areas. Only one conclusion can be drawn from this, if you eat raspberry jam in jars, then this will quickly affect your figure
• If you are trying to always stay in perfect shape, then remember that 100 g of jam contains approximately 270 kilocalories. Therefore, be sure to consider the calorie content of jam when compiling your daily menu.

Delicious frozen raspberry jam

If you think that delicious jam can be cooked exclusively from fresh berries, then you are deeply mistaken. In the case of raspberries, it is quite easy to use a frozen product.

Frozen raspberry jam recipe:

• Put raspberries to defrost
• While they reach the desired consistency from water and sugar, cook the syrup
• When the syrup has cooled down a bit, fill it with completely thawed berries.
• We leave everything to insist for 5-7 hours
• After this time, drain the resulting syrup, bring it to a boil and pour raspberries again
• We wait until the berries are completely immersed in it and boil them over low heat for 5-7 minutes
• We put the finished jam in jars and close them hermetically.

Delicious five-minute raspberry jam: recipe

• Remove debris from raspberries and sprinkle with sugar
• In this case, it is best to stick to a 1:1 ratio.
• Leave the berries for 3-5 hours to let the juice
• When you see that the juice has completely covered the raspberries, you can put it on the stove, boil
• Bring the jam to a boil and simmer for 5 minutes
• Arrange the finished product in sterilized jars and, after complete cooling, rearrange in a cool place

Raw raspberry jam without cooking: recipe

If you want to eat the most healthy raspberries even in winter, then prepare a delicacy from it that does not require heat treatment. Raw jam turns out not only more useful, but as tasty as possible. Since the raspberries will not heat up, the finished product will retain the taste identical to fresh summer raspberries.

So:

• Rinse the berries thoroughly and dry them on paper towels.
• Transfer the raspberries to a large bowl and sprinkle with sugar
• Since it will not give in to heat treatment, for every kilogram of raspberries, 1.5 kilograms of sugar must be used.
• If you want to speed up the process, then you can replace sugar with powdered sugar.
• Leave the raspberries to infuse for 8-12 hours
• When you see that the berries have practically dissolved in the syrup, you can lay out the jam in sterile jars
• For greater reliability, cover the jam with a small layer of sugar and tightly close the lid.
• The finished product is best stored in the refrigerator.

How to cook delicious raspberry jam with whole berries?

Although raspberries do not have a dense skin, you can still make jam with whole berries from them. It’s just that in this case you will have to cook not the berry itself, but the syrup that is formed as a result of its interaction with sugar.

So:

• Gently place the raspberries in a single layer in an enamel pan and cover it with sugar
• Repeat the procedure until you use all the berries you have
• Such a little trick will allow you to evenly distribute sugar over the berries without resorting to mixing.
• Leave the berries in a cool place for at least 6 hours
• Then pour the syrup into another saucepan and boil it until it is slightly desolate.
• You can add natural vanilla pod to it if you like.
• Pour the hot syrup over the raspberries and shake the pan gently so that it completely drowns in it.
• Wait 5 minutes and start laying out the sweet product in a pre-prepared container

Delicious thick raspberry jam

In principle, thick raspberry jam is cooked in the same way as its more liquid counterpart, just in this case, you will have to serve the sweet product of heat treatment in several steps. This will allow you to achieve a minimal decrease in nutrients in the jam, and also not spoil its beautiful transparent red color.

Recipe for thick raspberry jam:

• Pour raspberries with sugar and leave for 5-7 hours to let the juice
• At this stage, only half of this product should be used.
• When the raspberries start juice, put it on the stove and bring to a boil
• As soon as you see that the syrup begins to boil intensely, immediately turn off the heat and leave the jam to cool to room temperature.
• Put the completely cooled jam back on the stove, bring to a boil and add the rest of the sugar.
• Please note that it is no longer necessary to boil the jam after this.
• Gently stir the product until the sugar is completely dissolved and you can safely lay it out in jars.

Raspberry jam with currant

If you want to add a slight sourness to raspberry jam and make it slightly jelly-like, then try adding fresh currants to it. But when adding this berry to raspberries, remember that it also has a rather bright taste, so its amount should not be very large. A ratio of 3:1 is considered the best option.

Recipe for raspberry jam with currant berries:

• Sort the raspberries, wash and dry
• Transfer it to a large bowl and sprinkle with sugar.
• While the berries will let the juice, prepare the currants
• First, free it from the branches and also rinse and dry
• Wipe the currants through a sieve and set aside for a while
• Bring the raspberries to a boil and simmer for 5 minutes over low heat.
• At the last stage, add currant puree to it, sweat it all for another 5 minutes, and then put everything in jars

Raspberry jam with lemon

This method of cooking allows you to achieve a very beautiful ruby ​​​​color. And, perhaps, the most pleasant thing, if you strictly adhere to all the rules of cooking, then the raspberries will not fall apart during the cooking process and will retain their beautiful natural shape.

Recipe for raspberry and lemon jam:

• Pour the peeled and dry berry with sugar and apply with thin slices of lemon
• Alternate layers until all the ingredients run out.
• Let the berry-fruit mixture brew for a couple of hours
• When you see that a lot of juice has collected, put the jam on the stove
• Bring it to a boil and immediately turn off the heat.
• After that, leave the jam to rest for 5-7 hours
• We repeat this manipulation 2-3 more times.
• We lay out the jam in jars, close them hermetically and wrap the jam in a warm blanket for a day
• When the jars are completely cool, they can be moved to the pantry.

Raspberry jam with gelatin

A quick recipe for jam with gelatin:

• Carefully sort the berries and sprinkle with sugar in a 1: 1 portion
• Put them, but the fire and on a small fire bring to a boil
• Make sure that the fire is minimal, otherwise the jam will boil, and the sugar will not have time to dissolve.
• While the jam is cooking, pour the gelatin with water and bring it to a liquid consistency.
• When the berries are cooked for 5-7 minutes, turn off the stove and add gelatin to the slightly cooled jam
• We mix everything thoroughly, lay it out in jars and roll it up with sterile lids.

Seedless raspberry jam

Some people do not like raspberry jam because it has a lot of small seeds that always get into the space between the teeth. If you don’t like only the presence of hard seeds in a raspberry treat, then we offer you a recipe that will help you prepare the product without this small flaw.

So:

• We sort, my large raspberries
• Mix them with a blender into a homogeneous mass and wipe through a fine sieve
• Add powdered sugar to the berry puree and put everything on fire
• Bring the mass to a boil and immediately turn off the stove.
• We are waiting for the jam to cool to room temperature and bring it to a boil again.
• We lay out the jam in sterile jars and, after cooling, rearrange them in the refrigerator.

Yellow raspberry jam

Jam from yellow raspberries in taste is practically no different from a product made from red berries. Therefore, if you want to make this jam more interesting, then add yellow cherries to it.

Recipe for yellow raspberry jam:

• First, prepare a saline solution and put cherries in it for half an hour
• This will allow you to rid the berries of the worms that love to live in them.
• After the time has elapsed, rinse the cherries thoroughly under running water and cover them with sugar.
• When she starts the juice, put it on the fire and slowly bring to a boil
• While it is cooking, start making raspberries.
• Be sure to keep in mind that it should be 3-4 times more than cherries
• Sprinkle the peeled raspberries with a little sugar and let it brew.
• Next, combine both fruit masses in one container, boil them for 5-7 minutes and arrange them in sterile jars

Raspberry jam from Alla Kovalchuk

The jam, prepared according to the recipe of Alla Kovalchuk, turns out to be not so cloying as freshly squeezed lemon juice is added to it during the cooking process. This helps to dilute the sweetness a bit, and also makes the color of the finished product more saturated.

Recipe for raspberry jam from Alla Kovalchuk:

• Sort the raspberries and put them in a colander
• Rinse the berries gently with saline solutions and dry them on a paper towel.
• At the next stage, cover them with sugar and leave to infuse for 4 hours.
• Move the raspberries to the stove and boil for 5-7 minutes
• Do not forget to periodically remove the white foam that forms during the boiling process.
• Two minutes before the end of cooking, add lemon juice to the berry mass and you can lay out the jam in jars

Raspberry jam with gooseberries

• To prepare raspberry jam with gooseberries, you have to work a little. Since this berry has a rather dense skin, in order for it to let the juice out, it must be pricked well with a needle
• Therefore, if you decide to add gooseberries to raspberries, then be sure to consider that he needs a lot of time to prepare. For this reason, you need to start preparing raspberries only after the gooseberries let the juice out well.

So:

• Prick the gooseberries with a needle, sprinkle with sugar and let it brew
• When he starts up the juice, start sorting and washing the raspberries
• Pour the peeled berry with the remaining sugar and beat with a blender
• Add the resulting mixture to the gooseberries and put everything on fire
• Boil the jam for literally 5 minutes and place it in a sterile container

Raspberry jam with cherries

Cherry will help you diversify the taste of raspberry jam. And since this berry also contains a huge amount of vitamins and minerals, the sweet treat from these berries will turn out to be doubly useful.

Recipe for raspberry jam with cherries:

• Remove stems from cherries, wash and remove pits
• Wash and dry raspberries
• Put all the berries in a bowl and cover them with plenty of sugar
• Wait for the berries to release juice and put them on the stove, boil
• Boil them in two stages for 10 minutes, remembering to periodically remove the foam
• The finished jam will be laid out in jars and rolled up with boiled lids.

Raspberry Jam

Raspberry jam has a rather pleasant taste and delicate aroma. Both adults and children will eat it with great pleasure. You can use it as a delicious sauce for pancakes, toppings for sweet pies, or serve as a sweet addition to strong tea.

Raspberry Jam Recipe:

• Pour the pre-peeled and dried berries with sugar and put the juice in a cool place
• Drain the resulting juice and boil it for 5 minutes
• Let it cool a little, put the berries in it and boil the mass for another 5 minutes
• After this time, turn off the fire and let the jam cool completely.
• At the last stage, again bring the jam to a boil and lay it in jars.

Raspberry Jelly Jam

Even a novice hostess can handle the preparation of such jam. It will delight you with a delicate taste and a truly summer aroma. If you wish, you can flavor this product even more by simply adding vanillin or orange zest to it.

Recipe for raspberry jelly for the winter:

• Sort the raspberries and wash them first in saline and then in clean water
• Next, transfer it to a bowl and rub it well into a homogeneous mass.
• Squeeze out the juice from it and pour into an enamel pan
• Add sugar here and boil the resulting liquid for 5 minutes.
• Pour the still hot jelly into jars and cork with tin lids.

Video: How to cook raspberry jam (home-made for the winter video recipe)?

Raspberries are one of the most delicious and healthy berries. And today I will tell you how to cook raspberry jam for the winter. I offer you two proven recipes for raspberry jam. One recipe is quick and the other takes much longer. At your choice.

We will need:

• Raspberries - 1 kg.
• Sugar - 1 kg.

Raspberry jam - preparation of berries

Freshly picked raspberries must be sorted out. Remove all debris, leaves of worms and remove the stalks. Put the sorted berries in a colander and slowly immerse in cold water. Having taken it out of the water, we wait until all the water has drained.

Do not wash raspberries under running water!

When we cook, we wash the berries. As for raspberries, this berry is very delicate and after washing it can not only lose its shape, but also take in excess water, due to which raspberry jam will be liquid. Personally, my grandmother never washed raspberries or even dipped them in water.

After all the glass water is transferred, the raspberries are placed in an enamel bowl, covered with sugar and covered with a lid.

Leave it like this overnight or at least for a few hours. During this time, the berries will release juice. This is how it will look like, almost all of the sugar should melt. By the way, if the berry is sweet, then you can put less sugar.

How to cook raspberry jam - recipe number 1

This recipe for raspberry jam is the easiest and fastest. My grandmother and mother prepare raspberry jam for the winter every year.

We put enameled saucepan or bowl on the fire and bring the raspberries to a boil. Reduce heat and simmer on low heat for 35-45 minutes. During cooking, the jam should be stirred periodically and remove the foam.

Pour raspberry jam into clean jars and roll up. We usually seal jars with regular screw caps that can be sterilized in boiling water.

This jam is stored at room temperature or in the basement.

How to make raspberry jam - recipe number 2

This recipe is longer. and without prolonged cooking - thanks to which the berries retain their shape and remain intact. It is also necessary to fall asleep with sugar and leave for several hours, and preferably at night.

We put the berries on the fire and, stirring constantly, cook until boiling. Turn off the fire and cool. Next, do the same - bring to a boil and cool again. And the third time we bring it to a boil and pour the already hot raspberry jam into jars and roll it up.

If you want to cook raspberry jam not for a long shelf life, then you can cook for 5 minutes - so the raspberries will not be subject to prolonged heat treatment, due to which the berry will retain more useful vitamins. We also fall asleep with sugar, leave for 4-5 hours and boil for 5 minutes on low heat.

Everyone knows about the medicinal properties of raspberries. The charming taste of this berry is remembered by us from childhood.

Raspberries are rich in vital vitamins and nutrients, such as: vitamin C, A, E, B, PP, potassium, pectin, folic acid, fiber. All these vitamins are perfectly preserved even after heat treatment, so raspberries are ideal for making jam.

Raspberry jam has excellent medicinal properties and great taste. It has long been used as a cure for colds, flu and fever. And today, housewives are stockpiling this delicious healing remedy for the winter. Raspberry jam will help you restore strength, improve immunity, reduce fever and improve appetite at any time of the year.

Raspberry jam: recipe

Making raspberry jam is pretty easy. For this you need raspberries and sugar. Approximately 700 g of sugar is taken for each kilogram of raspberries, but if the raspberries are unsweetened, its amount can be increased to 800 g.

1. First you need to sort through the raspberries, choosing the most beautiful and strong berries. And wrinkled, unripe or damaged should be removed.
2. Berries that have passed strict “face control” must be transferred to a colander and immersed in a bucket of water. Raspberries need to be washed very carefully, as their berries are too tender.
3. If you notice larvae on a raspberry, immerse it in a saline solution (10 g of salt per 1 liter of water) and remove the hatched larvae.
4. After that, the berries should be transferred to an enameled pan and covered with sugar. It is best to do this in layers - a layer of raspberries, a layer of sugar, etc.
5. Now the pan must be left in a cool place for 3-5 hours so that the berries give juice. After the time has elapsed, put the pan on the fire and bring to a boil.
6. Cook raspberry jam for about 30 minutes, during which time it will become thick and jelly-like. Such jam can not be rolled up, but closed with a plastic lid. But if you want to get jam in a light raspberry syrup, then cook it for about 10 minutes, followed by seaming.

During cooking, do not forget to remove the foam with a slotted spoon or spoon. You can check the readiness of raspberry jam by dropping a small drop on a saucer, if it does not spread, then the jam is ready.
While the jam is being cooked, you can sterilize the jars and lids - you need to hold them over a boiling kettle. However, raspberries contain a lot of preservative acids, so it will be enough just to rinse the jars well and let the water drain.

Raspberry jam is perhaps one of my favorites along with. It’s very, you know, delicious to spread a piece of white bread with butter, and put a layer of raspberry jam on top of the butter. And for the sake of this delicacy, I am ready to spend 30 minutes of time, during which I manage to prepare a couple of jars of wonderful raspberry jam.

If you are new to making jams for the winter, then I want to assure you that it is very simple and even exciting. Preparing jam is much easier than, for example, borscht or meatballs. You just take berries or fruits, wash them and, if necessary, sort them out. Add sugar and cook until done. Then pour the finished jam into a sterile container and seal. That's all.

As for the recipe for raspberry jam for the winter, it's just an extravaganza of taste and aroma. During the preparation of raspberry jam, a delicate aroma of this wonderful berry spreads throughout the house. The color of the jam itself resembles a ruby, and the inclusions of raspberry seeds in the jam mass make it even more interesting. And imagine how much benefit and pleasure a jar of raspberry jam will bring you, opened at the very height of winter, when the soul and body so desire tastes, colors and aromas. In general, I advise everyone to repeat my experience and prepare at least a couple of jars of raspberry jam for the winter, especially since the raspberry season is still in full swing.

And a few more words about proportions and output. I usually cook jam (including raspberry jam) using two parts of berries or fruits and one part of sugar, that is, for 1 kg of raspberries I take 500 g of sugar. Or I adjust the amount of sugar to taste in the case of sour berries and fruits. So, from 1.2 kg of raspberries and 600 g of sugar, 2 jars of jam were obtained, each 450 ml, that is, an incomplete liter of raspberry jam. Based on these figures, you can estimate how much jam you get and what volume of dishes to cook and sterilize.

Ingredients:

• 1.2 kg raspberries
• 600 g granulated sugar

Preparing raspberry jam for the winter

So, we are transgressing to the preparation of raspberry jam for the winter. We sort out the raspberries, if there are spoiled ones, we remove them. Transfer the raspberries to a colander or large sieve and wash thoroughly.

It is better to know at least the approximate weight of raspberries, then it is easier to determine the optimal amount of sugar. In most jam recipes, it is recommended to add 1 kg of sugar per 1 kg of fruit. The fact is that if such proportions are observed, sugar covers the taste of berries and the jam turns out to be too sweet. In order for the jam to be preserved and stored for a long time, so much sugar is not needed at all. You can listen to my recommendations, or you can cook the old fashioned way, you decide. In any case, the amount of sugar in jam is a matter of taste.

Since my kitchen scale showed the weight of raspberries 1.2 kg, so I measure out 600 g of sugar and add it to the pan, where the washed raspberries are already waiting.

Usually at this step it is recommended to wait a few hours or overnight. I do not wait, but immediately put the pan with raspberries and sugar on the stove and start cooking raspberry jam over low heat, stirring it with a wooden spoon.

After 10 minutes, all the sugar will dissolve in the juice that the raspberries managed to put out. This is just the beginning. Now from this semi-liquid mass we have to cook raspberry jam.

Cook raspberry jam for about 25-30 minutes from the moment it starts to boil. We do not remove the foam from the jam, it will disappear by itself. Stir occasionally with a spoon.

Jars for jam are thoroughly washed (preferably with soda) and sterilized. You can sterilize jars in the microwave by filling them halfway with water and placing them in the microwave for 5 minutes. You can steam sterilize jars in a slow cooker or in the old fashioned way on the stove over a pot of water and a special lid with a jar attachment. I described one of the ways to sterilize jars, this is sterilization in the oven. Boil the lids for corking for about 3-5 minutes.

We fill the jars with raspberry jam that boiled a second ago, without adding literally a centimeter to the edge of the jar, after which we immediately cork the jars with lids and turn them upside down. In this position, jars of raspberry jam should remain until completely cooled.

Happy owners of summer cottages can stock up on raspberries for the whole winter. This berry is not only very tasty, but also treats colds well. Raspberries can be frozen or made into jam. At the same time, there are quite a lot of recipes for the latter. Today we will tell you about the most interesting ones.

Raspberry jam for the winter five minutes

• Sprinkle clean dry raspberries in the amount of 1 kg with the same amount of fine granulated sugar.
• Cover the basin with a towel and let the mixture brew for 5 hours.
• Very carefully drain the resulting juice from the raspberries and pour it into the pan.
• Bring the liquid to a boil, and then pour the berries in a basin with this hot syrup.
• Put the jam on the stove and cook for exactly 5 minutes from the moment of boiling.
• Pour hot jam into jars and close with lids.
• Store raspberry jam either in the refrigerator or in the pantry.

If the pantry is warm, then sterilize the jam additionally. To do this, put the filled jars in a pot of hot water and wait for the water to boil. After 15 minutes, you can roll up the banks. Place the jars in the water so that the liquid reaches the so-called shoulders - a convex place under the lids.

Raspberry jam for the winter is very thick

• For this preparation, take 1.4 kg of sugar for 1 kg of raspberries.
• Sprinkle the berries with a sweet bulk product and leave to infuse for 6-8 hours.
• When the raspberries release the juice, put the basin on the stove and cook the jam over very low heat for 15 minutes from the moment of boiling.
• Let the workpiece cool completely, and then cook again for 15 minutes. This jam can be stored even in a warm pantry and without additional sterilization.

Raspberry jam for the winter with mint

For jam according to this recipe, take:

• raspberries - 1 kg;
• sugar - 750 g;
• fresh mint - 10 leaves.

Place the raspberries in a bowl or bowl and sprinkle with sugar. After extracting the juice, bring the contents of the pan to a boil and cook for 5 minutes. At the very end, put clean, dry mint leaves to the raspberries. Let the jam cool for 6 hours, and then put it back on the fire. The second brew can last from 5 to 7 minutes. Before pouring the jam into jars, remove the mint leaves from it. Store mint jam either in the refrigerator or in the basement, where the temperature does not rise above 10 degrees.

Raspberry jam for the winter without heat treatment

There are much more vitamins in such a jam, because the berry in it will be raw. There are two ways to prepare this jam and it all depends on where it will be stored in the future.

On the fridge shelf

• Take one part of raspberries and two parts of sugar (eg 2 kg and 4 kg).
• Place the berries and sugar in a deep saucepan and puree them with either a mashed potato masher or an immersion blender.
• Spread the resulting mass in jars and close them with lids.

Don't forget to sterilize the container. To do this, pour water into it and heat the jars in the microwave for 5 minutes at maximum power. You can also use the included oven - keep jars of water at maximum heating of the oven for 10 minutes.

In the freezer

Make this jam in the same way as described above, but take much less sugar. For 1 kg of raspberries, 1 kg or even 700-800 g is enough. Reducing the amount of sugar depends on your taste. Divide the grated raspberries with sugar into small food containers and freeze.

Raspberry jam for the winter, reminiscent of jelly

Very large, juicy raspberries are suitable for this blank. Put it in a suitable saucepan and mash the berries with a fork. Put the pan in a water bath and keep it for as long as the raspberries release juice. Let the mass cool slightly and transfer to a colander lined with three layers of gauze. Place a bowl under the colander to collect the juice. Squeeze out the remaining juice from soft raspberries by hand through the same gauze. For each liter of juice, take 800 g of sugar and one pack of Gelfix or Confiture (15 g). Stir the mixture and bring it to a boil. Boil jam-jelly for 5-7 minutes. Store the workpiece in the cold, spilling it first into jars with lids.

Preparation for winter raspberry jam

If you don’t have sugar in your house or you like freshly made jam, then you can prepare raspberries in this way:

• Wash half-liter jars thoroughly with soda and sterilize them in the microwave or oven.
• Fill each jar to the top with fresh raspberries and cover the container with lids.
• Place the jars in a tall saucepan and pour cold water into it. The liquid should be up to the shoulders of the cans.
• Put the pot on the fire and bring the water to a boil.
• When, under the influence of hot water, which washes the jars, the raspberries let the juice into them and drop a little, add fresh raspberries to the container. Do this until the jars are completely filled with raspberries and juice.
• Keep jars of raspberries in boiling water for another 15 minutes.
• Take the jars out of the boiling water and seal them quickly.

In winter, open the blank, pour it into a ladle and add sugar to taste. Bring the jam to a boil and enjoy a delicious dessert.