Raspberry jam

Raspberry jam: a simple recipe

Here is one of the simplest recipes of raspberry jam. To prepare jam from raspberries for this recipe, we will need:

• 
  1.5 kg of sugar
• 
  1 kg of raspberry

Washed and stripped raspberries are placed ina container for cooking jam in one or two layers. We fall asleep with berries sugar and we clean in the refrigerator for 8-10 hours, so that raspberries let the juice. After this time we put raspberries with sugar on the fire, bring to a boil and cook for about 20 minutes, not forgetting to stir to prevent the jam burning.

Ready-made jam in hot form is poured intoheated dry sterilized cans and tightly sealed. The level of jam should be about 0.5 cm below the neck of the jar. We put jars with jam upside down and cover with a towel, and when they are completely cooled, we remove them for storage.

Raspberry jam in Bulgarian style

There is another way of making jam from raspberries, in which the berries do not need to be covered with sugar and insisted.To make such a raspberry jam, we will need:

• 
  2 kg of sugar
• 
  1 kg of raspberry
• 
  4 tbsp. water
• 
  2 tsp. citric acid

Sugar is poured into a basin or other container forcooking jam, add the prepared berries and pour in the water. Then everything is simple: cook jam until cooked on low heat in one step. In order that it does not burn, from time to time it is necessary to remove the container with jam from the fire and mix the contents in circular motions. At the very end of the cooking, add citric acid, the prepared jam is rolled into cans in the standard way.

Raspberry jam in several receptions

You can brew jam from raspberries not in one go, but in a few. A set of products for making such jam is quite standard:

• 
  1 kg of raspberry
• 
  1 kg of sugar

For the preparation of jam select ripe berries,which are carefully washed in a large basin of water, so as not to damage the berries. We remove the sepals and sort out the raspberries. Prepared berries fall asleep with sugar and leave for 4-5 hours. The separated juice is drained and boiled for 10 minutes, we get the syrup.

Berries are poured into this syrup, put on a smallfire and bring to a boil. We cook for five minutes. Then give the jam completely cool for 8-10 hours, again give a boil and cook for another five minutes. We put the prepared jam into sterilized cans and cork.

Raspberry jam: secrets and tricks

Raspberry is a tender berry that requires delicate treatment, only then will the jam turn out to be quality. Here are some tips to help you with cooking raspberry jam:

• 
  for jam only the ripe, but strong and undamaged berries are suitable;
• 
  wash berries in a basin or a bucket of water: when rinsed under a stream of water they will come and become unsuitable for jam;
• 
  if the larvae of a raspberry beetle are noticeable on berries, they must be immersed in a salt solution (10 g salt per liter of water): the larvae will surface and you can easily remove them;
• 
  so that the jam quickly cooked and was more flavorful, do not cook more than two kilograms of berries at a time;
• 
  in the process of cooking, do not forget to remove the foam from the jam;
• 
  To determine the readiness of the jam, drip one drop on the saucer: if the jam is ready, it will not spread;
• 
  a good jam is a transparent syrup, in which the berries are evenly distributed.

If you follow these tips, you will be able to cook a delicious and flavorful jam.

Bon Appetit!