Five-minute raspberry jam. Raspberry jam for the winter - time-tested recipes Five-minute raspberry jam for the winter

Good afternoon friends!

The next article from the “Sweet Life” series is thick raspberry jam for the winter. The best and simplest recipes for preparing this wonderful berry with a pleasant taste and delicate aroma.

The island of Ida is considered the legendary homeland of raspberries, and the red color is the color of the droplets of blood that, according to the ancient Greek myth, the beautiful nymph Ida dropped, scratching herself on the branches of bushes when she was collecting sweet berries for Zeus himself.

So let's get started.

How to make thick raspberry jam for the winter with whole berries

For this recipe, we take 1 kilogram of raspberries and 1 kilogram of sugar.

Sort out the collected raspberries, remove leaves and stems. Since I always pick berries in my garden, I never wash them. Excess water makes it watery and the jam turns out runny. We don't use water at all in our recipe.

We take a wide bowl for cooking and put the berries in it in layers with sugar. First a layer of raspberries, the same layer of sugar. Next, again a raspberry layer, with sugar on top of it. This layer-by-layer pouring will allow you to evenly distribute the sugar among the berries without resorting to stirring.

Do not use enamel dishes for making jam to avoid burning.

Cover the basin with gauze and leave overnight so that the berries release their juice. In the morning we check - the berries have given enough juice and you can start cooking. Let's take a step-by-step look at how to properly cook a sweet and healthy delicacy.

There are two ways to prepare this recipe.

1 way- Boil the syrup to the desired thickness. Pour over the berries, bring everything to a boil, boil for 5-7 minutes and pour into jars.

Method 2- use reusable, short-term cooking. Now we will do this.

You can try both methods and choose the one you like best. In any case, you will get thick jam with whole berries, which will be well stored all winter.

Place the basin on the stove over medium heat. When the contents boil, the sugar will completely dissolve. Boil for 5 minutes, then remove from heat until completely cool. Mix carefully from the edges so as not to damage the berries. You can simply shake your pelvis with rotational movements.

Put the cooled jam back on the fire, bring to a boil and boil for 5 minutes, then leave until it cools completely. During cooking, a foam forms that needs to be removed. Why does it seem to me that raspberry foam is the most delicious of all foams? Don't you think so?

We repeat this cooking cycle 3 times - bring to a boil, boil and cool completely.

During the last cooking, boil until done. It takes on a beautiful dark burgundy color and the syrup becomes thick. And we managed to keep the berries intact.

We check readiness very simply. Pour a teaspoon of hot syrup onto a flat plate and swirl it around with a spoon. If the groove remains and hardens, then the sweet treat is ready. If you want to make it thicker, add pre-soaked gelatin to it.

Look how beautiful, fragrant, thick it is with whole berries!

Prepare jars and lids in advance. We sterilize in any way you like. Pour boiling water into the jars right up to the neck, close the lids tightly and turn over. Cover with a blanket to cool slowly.

As it cools, the raspberry treat thickens.

What a fragrant, tasty and thick raspberry we have for the winter!

Recipe for raspberry jam without cooking

Ingredients:

raspberries - 1 kg
sugar - 1 kg

Step-by-step preparation:

We take ripe and undamaged berries and sort them out. Remove leaves and stalks.

Add sugar. And here there are several nuances: berries with sugar can be pureed using a wooden mortar, or beat with a blender until smooth. I prefer to leave the berries whole. To do this, leave the covered raspberries for 6 hours.

During this time, the raspberries give juice, now you need to mix them carefully until the sugar is completely dissolved, and we try not to damage the berries.

We take prepared, clean, plastic containers and fill them. Cover with lids and store in the refrigerator or freezer. The most interesting thing is that even in the freezer the jam does not freeze much. The syrup becomes viscous and thick, ruby in color with a strong, pleasant raspberry aroma. And we will save it for the prevention or treatment of colds.

Option 2. Thick jam for the winter without boiling the berries

Raspberry jam - five minutes for the winter. Raspberry jam recipe 5 minutes

Many housewives like to cook raspberries using a five-minute recipe because it cooks quickly. Only in this case you need to manage to make it thick and tasty, and try to preserve the vitamins as much as possible.

Today we will cook for five minutes from grated raspberries with sugar. The ratio of sugar and berries is 1:1. We do not use water; this will make the syrup thick and viscous.

We carefully sort the raspberries; there is no need to wash them. If you notice worms in it, pour the berries with salted water for 10 minutes (1 tablespoon of salt per liter of water). When the living creatures float to the surface, drain the salt water from the berries and rinse them well. Place in a colander, allow the water to drain and dry.

Then we put it in the basin in which we will cook.

Crush the raspberries using a masher or blender.

Add sugar, mix gently to ensure even distribution and leave overnight in a cool place.

In the morning, mix well again and put on low heat.

Stir constantly until the sugar is completely dissolved.

After the sugar has completely dissolved, add heat, bring to a boil and simmer for 5-7 minutes.

Carefully collect all the foam that appears during boiling.

Sterilize jars and lids in advance. Pour the hot jam right up to the neck and close with tightly screwed lids. Turn it upside down, wrap it in a blanket and leave it until it cools completely. Store in a dark and cool place.

Raspberry jam for the winter in a slow cooker

raspberries - 1 kg
granulated sugar - 1 kg
cooking time - 1 hour

Recipe for thick jam in its own juice

Raspberries prepared according to this recipe retain their natural taste, delicate raspberry aroma and unusually beautiful ruby color.

We wash the berries, dry them, add sugar.

Leave for several hours until the raspberry juice completely saturates the sugar.

Stir and place on the lowest heat. The main point is not to let it boil too much.

As soon as the jam boils, immediately remove from the stove. Leave until completely cool. Then, repeat this procedure two more times. With this we will achieve the thickness of the raspberry delicacy we need.

Pour hot into sterilized jars, roll up the lids. Store in a dark, cool place.

In this article I tried to collect simple recipes for thick raspberry jam. With a detailed description and photo, how to cook and how much, how to make it thick, how to save for the winter.

Today I will share with you the recipe for the simplest raspberry jam “Five Minute” for the winter. You've probably wondered how much sugar to put in this or that jam so that the product can be stored for a long time. Everything is very simple: for sweet and soft fruits and berries you should stick to a 1:1 ratio. But at the same time, do not forget about the degree of natural pectin content, on which the gelling of jam depends. If fruits and berries contain a lot of natural sugar and have a high pectin content, such as black currants and gooseberries, the amount of sugar per 1 kg of berries can be reduced. Raspberries are characterized by an average level of pectin content. This means that we take 1 kg of sugar for 1 kg of raspberries and add the juice of half a lemon if we want the raspberry jam to turn into a jelly-like preparation immediately after cooling. Look at this one too.
Five-minute jam differs from other methods of preparing shelf-stable delicacies precisely in the short 5-minute cooking period on the stove. Sometimes such preparations for the winter are cooked in three stages, each lasting five minutes. In my step-by-step recipe, there is only one stage of cooking the raspberries, but with a preliminary sprinkling of sugar and a short wait for the juice to release.

- raspberries – 1 kg.,
- sugar – 1 kg.,
- juice of 1/2 lemon.

Pour cold water with a small amount of salt over the raspberries to remove not only leaves and needles, but also possible tiny insects.

Place the berries in a colander to allow excess liquid to drain.

Place clean raspberries in a bowl or pan in which the jam will be cooked later. Add sugar.

Cover with cling film or gauze and leave at room temperature for 1.5 hours to release the juice.

After 60-90 minutes, the sugar will dissolve and raspberry juice will appear. Shake the container several times to thoroughly mix everything.

Place the bowl over medium heat. After boiling, add the juice of half a lemon (per 1 kg of berries) to the raspberries in sugar juice to quickly gel the finished jam. After boiling and adding lemon juice, cook for only 5 minutes. If you want a thicker raspberry jam, wait until it cools completely and cook two more times for 5 minutes. It is important to cool the jam completely after each five-minute cooking.

Jam jars and lids must be sterilized in a convenient way. Check that the lid must be free of damage and rust inside. I really like this too.

Pour hot raspberry jam into jars for five minutes. Close with hot lids. Cover the jars with a towel until completely cool. Then put it in the refrigerator or in a cool, dark place.

Raspberry jam “Pyatiminutka” can be stored in the refrigerator for up to 12 months, in the pantry at higher temperatures for up to 6 months. Enjoy your cooking and delicious jam!

I added a fresh berry to a jar of jam so that you could see that the berries almost did not change their natural color after cooking.

Raspberries are not only a tasty berry, but also very healthy. People have noted this for a long time. It is included in many traditional medicine recipes. It has long been dried or boiled, after which it was used for all sorts of potions. Our great-grandmothers knew for sure: there is no better cure for a cold than delicious raspberry jam. Five minutes is one of the cooking options. Its advantages:

prepares quickly
vitamins are preserved
keeps well
thick and aromatic

The berries must first be cleaned of cores, leaves and other debris. You should not put very overripe berries in the jam, as well as those damaged by worms and caterpillars.

We weigh the berries, measuring out the required amount. If you don't have scales, you can use an approximate method. A regular glass with thin walls holds 140 grams. raspberries

You can cook in enamel dishes or a stainless steel pan.

Place it in a container, add water, and place it on the stove.

Advice:

Do you want very thick jam? You don't have to add water at all! Just cover the berries with sand for several hours and cook directly in the juice that will be released during this time.

We are waiting for it to boil.

Add granulated sugar to boiling berries. Mix carefully with a wooden spoon. If you don’t have it in your kitchen, it’s okay, an ordinary spoon will do. Why is wood recommended? The fact is that upon contact with metal, the vitamins contained in the berries are destroyed. A wooden spoon or spatula is much more environmentally friendly.

Advice:

Some housewives prepare jam in several batches. Turn it off as soon as it boils, let it cool, wait a few hours. Repeat this procedure several times. Housewives came up with this method in the last century, when they had to heat the stove, but this cooking option remains popular today. You can try leaving the jam overnight and finishing in the morning.

According to our method, from the moment of boiling, when the jam has greatly increased in volume, you need to reduce the heat and cook for exactly five minutes.

If a bright pink foam appears on top during boiling, you need to skim it off with a spoon. There is no need to throw it away, because this is a very tasty treat that can be put on a bun for tea.

You can put it in jars while the jam is hot. In this case, all the berries will float to the top. If you like jam where the berries are evenly distributed, let it cool in the container where it was cooked, and only then place it in jars.

Let's give some tips on how to store five-minute raspberry jam:

It is important to prepare the dishes in advance! The jars are steamed for 5-7 minutes, and the lids are washed and boiled in water.
Jars and lids can be anything: screw-on, plastic, glass.
It is not necessary to keep the jam in the refrigerator; you can place it in any cool place.
If you are afraid that the jam will spoil, you can use another grandmother’s method: fill the neck of the jar with 1-2 tablespoons of sugar. This will prevent the raspberries from coming into contact with air and will preserve the jam for a long time.

Preparation will not take much time, but the delicious delicacy will delight you with its wonderful taste for a long time. And for colds it will also be an excellent medicine.

Five-minute raspberry jam can be sweet and sour or delicately honey-like, slightly aromatic or very fragrant, runny or thickly gelled, bright red or pale scarlet. All versions of homemade raspberry jam are delicious and unusual in their own way. But the ideal delicacy from a delicate garden beauty can only be obtained when all the nuances of the preparation are taken into account 100%. Let's figure out how to prepare the ingredients and properly prepare five-minute jam from ripe raspberries in a home kitchen:

For perfect preparation, only berries of the same degree of ripeness are suitable. Otherwise, in 5 minutes of cooking, part of the raspberries will boil, the rest will remain raw. Unripe berries are easy to identify by their uneven color, overripe ones by their too soft structure or deformed shape;
Pre-processing of ingredients plays an important role in the process of preparing jam for the winter. Before boiling or chopping, the delicate berries must be separated from any debris, washed carefully by placing a colander with raspberries in cold water, and dried on paper or waffle towels;
Raspberry preparation for the winter can only be cooked in an enamel pan or in a stainless steel basin. Aluminum, when heated for an hour, releases harmful substances into the jam, and copper ions destroy ascorbic acid molecules, making the sweet food useless for the body;
Ideal jam must be stored in a cool, dark place for at least 12 months. But! If the recipe specifies a deliberately small amount of sugar, the product will not last even a couple of weeks. The fermentation process will start and the raspberry medicine will become completely unsuitable for consumption. The optimal proportion of sugar for raspberries is 1:1, and sometimes 1:0.8;
There are several popular methods of cooking raspberry jam, proven over centuries and by thousands of housewives: one-time long cooking, classic multi-stage, quick 5-minute cooking. Each of them has its own advantages and disadvantages. But for step-by-step “five-minute” recipes with photos selected and published in our article, the best option is the last one.

Thick raspberry jam for the winter, recipe with photo

Chefs experienced in culinary mistakes will argue that “five-minute” raspberry jam is a capricious preparation: do not overcook, do not over-sugar, do not over-cool before rolling, etc. But we, by all means, will try to convince all housewives of the opposite. With just four simple ingredients and our recipe with photos, you can easily and quickly prepare thick raspberry jam for the winter.

Necessary ingredients for thick raspberry jam for the winter

fresh raspberries - 600 g
granulated sugar - 400 g
lemon - 0.5 pcs.
fruit pectin - 1 tbsp.

Step-by-step preparation of thick jam from ripe garden raspberries according to a recipe with photos

Place three cups of ripe raspberries in a colander and dip in a bowl of cold water for a couple of minutes. Remove any floating tails and leaves. Raise the sieve to drain excess liquid.
Grind half the berries through a fine kitchen sieve using a silicone spatula. Use the raspberries to make jam, and discard the seeds or dry them for tea.
Gently squeeze the juice of half a lemon into the berry slurry. Make sure that citrus seeds do not get into the workpiece.
Place raspberry puree and remaining whole berries in a wide, flat-bottomed frying pan. Add a spoonful of fruit pectin there.
Bring the sweet, aromatic confiture to a boil and simmer over moderate heat for 2-3 minutes.
Pour the amount of sugar specified in the recipe into boiling raspberry jam to make the preparation for the winter thick and sweet.
Boil the treat for another 5 minutes and turn off the burner.
Heat 5-7 mayonnaise jars in the oven. Boil the seaming lids in water. Distribute the sweet raspberry mass into a sterile container and roll up until winter.
Store thick raspberry jam according to our recipe with photo on a pantry shelf or in a dark basement. Leave one jar in the refrigerator to please your family with crispy toast for breakfast. After all, winter is still so far away!

Flavorful homemade raspberry jam “five-minute”

Aromatic raspberry jam “five minutes” is most often prepared in small portions immediately after assembly. The delicate berry is not shelf-stable at all, so harvesting and storing the harvest for several days (for a larger volume) will not work. Fortunately, raspberry bushes bear fruit several times a season, and compassionate wives, mothers and grandmothers will be able to prepare at least 3-4 batches of the berry delicacy. This will be enough to treat annoying colds all winter and bake fluffy pretzels with berry jam.

Necessary ingredients for homemade “five-minute” ripe raspberries

raspberries -1 kg
vanillin - 0.5 tsp.
sugar -0.5 kg

Step-by-step preparation of aromatic five-minute raspberry jam

If the raspberries are too ripe and soft, you don't have to wash them. Remove all leaves, specks, and green cores. Make sure there are no bugs or spiders inside.
In a clean bowl, arrange layers of raspberries with layers of sugar. Leave the mixture at room temperature for 3-4 hours. Cover the vessel with a layer of gauze to prevent insects from flying off.
After the allotted time has passed, move the basin with the berries to the burner. Turn on low heat and wait until it boils. Remove any foam that has formed with a clean spoon and add vanillin to the jam.
Cook the mixture for 5-6 minutes, stirring from hour to hour. During this period, a sufficient amount of juice will be released and the sugar will completely dissolve.
Wash small jars with soda, rinse in clean water and scald with plenty of boiling water.
Distribute aromatic homemade raspberry jam “five-minute” among the dishes. Seal tightly with tight lids and place in a cool place until winter.

Raspberry jam with blackberries: step-by-step recipe with photos

Five-minute raspberry jam is a delicious therapeutic and prophylactic remedy: it contains natural salicylic acid, which relieves fever and eliminates inflammation. Vitamins A, E, PP, B2 strengthen the body and rejuvenate the skin, and iron affects the process of hematopoiesis. Ripe raspberry jam will help overcome even mild depression, let alone a bad mood on a cold winter evening. Is it possible to further increase the benefit and efficiency of such a preparation? Naturally - by mixing raspberries with equally vitamin-packed blackberries in our step-by-step recipe for winter jam.

Necessary ingredients for raspberry-blackberry jam

raspberries -1.2 kg
blackberries -1 kg
sugar -1.4 kg
lemon juice - 80 ml
cinnamon - 0.5 tsp.

Step-by-step preparation of raspberry and blackberry jam according to a recipe with photos

Wash and sort ripe raspberries and blackberries properly. Remove all debris.
Drain the berries in a colander to remove all excess liquid.
Add the amount of sugar indicated in the recipe to the raspberry-blackberry mixture. Mix carefully and leave under cling film for 2 hours.
In a couple of hours, the berries will release enough juice so that you don’t have to add raw water during the “five-minute” cooking process.
Using a mechanical juicer, separate the bulk of the seeds from the pulp and juice. Leave the cake for compote or jelly. Continue working with the pulp.
At the next stage, pass the resulting concentrated mass through a fine sieve to remove the remaining seeds and small peel.
Bring the homogeneous raspberry-blackberry mass to a boil over medium heat. Then reduce the pressure of the burner.
Squeeze 80 ml of lemon juice into the preparation and continue cooking raspberry jam with blackberries according to the step-by-step recipe with photos for another 5-7 minutes.
In the meantime, boil small glass jars in boiling water or bake the container in the oven at 100C. Don't forget to heat seal caps.
Pack the hot treat into sterile jars and seal with metal lids. Let the workpiece cool and hide it in the pantry until winter.

How to cook raspberry jam “five minutes” in a slow cooker

In ancient times, the preparation of the most common jam was accompanied by a number of symbolic rituals. Berries for harvesting were collected in certain weather and cooked exclusively on suitable days. Instead of the usual kitchen stoves, they used Russian stoves, and brass basins served as pots. Housewives of that time had never even heard of seaming keys, and containers with ready-made raspberry jam were sealed with tight corks. Only the proportions have retained their primitiveness to this day. All other aspects of jam canning have been radically changed. Instead of basins there are bowls, instead of stoppers there are lids, instead of ovens there are multicookers.

How to cook five-minute raspberry jam in a slow cooker, see the detailed video recipe:

“5-minute” raspberry jam, like jelly: video recipe

Homemade 5-minute raspberry jam can never be compared to store-bought preserves: its amazing bright pink color evokes a wild appetite, and its extraordinary consistency, like jelly, allows you to enjoy the dessert simply with a spoon from the jar. Of course, you can’t eat a lot of this treat; the sugar in the jam will deposit extra centimeters on your waist. But even a diabetic can afford a little “5-minute” raspberry jam, like jelly.

For details on how to prepare gelled raspberry jam for the winter, see the video recipe:

Raspberry and currant jam for the winter: a simple recipe with photos

Cooking a simple and tasty five-minute raspberry-currant jam according to winter recipes is half the battle. It is equally important to package the product correctly. This is what determines its shelf life and the quality of the product. Housewives often pour the jam hot, causing the mass to separate, and the condensation formed on the lid causes mold to form. And some chefs even prefer to put the sweet delicacy only in large jars, which is completely impractical and even unsafe. The optimal choice for raspberry “five-minute” is a small container (200-500 ml) and cold pouring into sterile jars.

Necessary ingredients for simple raspberry-currant jam for winter

ripe raspberries -500 g
black currant -500 g
butter - 1 tbsp.
sugar brown or white -1.2 kg
lemon juice - 1 tbsp.

Step-by-step preparation of five-minute raspberry and currant jam according to a simple recipe for the winter

Prepare berry components for future jam for the winter. Wash the blackcurrants thoroughly to remove garden dust and small insects. Place the berries in a colander and let the water drain.
Carefully remove the currants from the branches. Discard any spoiled, unripe, withered or crushed specimens. They can cause premature souring of the jam.
Dip ripe raspberries in cold water for a couple of minutes and catch with a fine sieve. Mash the garden raspberries into a puree using a kitchen masher.

It’s simply impossible to count how many different jams each housewife prepares. But there is one thing that deserves special attention. Miracle medicine, summer in a jar, aromatic dessert for tea, healer jam - that’s how this special jam is affectionately called. And it is brewed from raspberries. Raspberry jam is a real tradition for everyone during the summer season. If we mention the benefits of dessert, then raspberry jam for the winter, a simple recipe for which everyone should know, deservedly has the status of one of the most useful. Yes, raspberry jam is also very tasty, but when preparing it for future use, every housewife, first of all, perceives it as an excellent folk remedy for colds, which will relieve fever, nourish it with vitamins, and give strength. That’s why you want to be fully armed when an army of viruses attacks everyone in your household. And yet, the beneficial properties are, of course, wonderful. But I also want to remember the amazing taste. This wonderful treat is indispensable on long winter evenings as a complement to fluffy pancakes or pancakes. Raspberry jam is so bright that it has a simply mesmerizing effect even on those who are in principle indifferent to this kind of dessert. It’s simply impossible to resist even a small portion!

Ingredients:

1 kg raspberries;
1 kg sugar.

A simple recipe for raspberry jam for the winter

1. First of all, let's choose a vessel for making jam. From time immemorial, any jam was always prepared in copper basins, since they heat evenly and hold the temperature well. I decided not to deviate from tradition and make jam in the family copper basin. If you don’t have a copper basin, enamel or stainless steel cookware will do the job of making delicious jam. Well, if you use a copper basin, you must check it for the presence of copper oxide. And if such places are found, it should be etched with any abrasive. We will use sand. Carefully remove the oxide, and then wash the basin with soap and hot water. Dry the vessel (possibly under the hot rays of the sun). Now the copper basin is ready for use. Yes, we will still need a divider for the stove so that the basin warms up evenly.

2. Now let's take care of the berries. We sort out the raspberries. We remove overripe and unripe specimens, sepals and other debris. Carefully place the sorted berries in a colander and immerse them in water. Raspberries are very delicate berries, so they can only be washed using the immersion method. We immerse the colander several times, changing the water until it becomes absolutely clean. Next, leave the raspberries to drain off the excess liquid. We carry out this entire procedure if the berry is purchased at the market. If raspberries are collected on your site, then there is no urgent need to wash them.

3. Carefully place clean and dry raspberries into a bowl.

4. Cover the raspberries with granulated sugar according to the recipe and leave for 5-7 hours to release the juice. In the allotted time, the berry will be all in the liquid, you can start preparing the jam.

5. To make raspberry jam for the winter according to the simplest recipe, you won’t need much time. It will take us literally 30 minutes. So, let's get started. We send the basin to moderate heat. After boiling, reduce the heat to low and simmer, stirring all the time, for 30 minutes. Stir the jam with a wooden spoon, carefully lifting the berries from the bottom. I use a long spoon made of food grade plastic (or some similar material). But in no case should you use an iron spoon when stirring the jam, since as a result of their interaction, oxidation occurs and the jam may slightly change the taste.

6. As soon as the raspberry jam begins to boil, foam will form on its surface. This is nothing more than the first proteins, the remains of specks from the berries, sugar. That is, this is not jam at all.

7. Be sure to remove the resulting foam. Otherwise, remaining in the finished jam will simply speed up the souring of the product, which we certainly do not need.

8. At the end of cooking, the jam becomes transparent, with a beautiful red tint and an amazing aroma.

9. While the jam is cooking, you can simultaneously prepare the dishes. Choose your cans responsibly. They must be without chips or any obvious damage. We take covers without defects or rust. Having selected containers, they must be thoroughly washed with baking soda and rinsed thoroughly under running water. Well, then be sure to sterilize and boil the lids. You can sterilize containers in several ways: over steam, in the microwave or oven. You choose the most suitable method for yourself, see for more details. The jars are ready, the jam is cooked. From the declared ingredients, we get 800-900 g of finished jam. Pour the aromatic dessert into containers, immediately seal with metal lids and turn upside down. Wrap the jam and leave until it cools completely on its own (at least 24 hours). Next, you can transfer the jam to a cool place for storage.

Raspberry jam “Pyatiminutka”.

Today, a recipe for making raspberry jam called “five-minute jam” is widely used. What is the essence and beauty of this method? The period of heat treatment is reduced, while the berries better retain vitamins and minerals, which is more beneficial for the body. So, cover the berries with granulated sugar and leave for 5 hours. Next, pour all the juice that has formed during this time into a separate container and boil. As soon as it boils, pour it back into the berries, place the basin on low heat and boil for exactly 5 minutes. Remove the dishes from the stove and leave them alone until they cool completely. Next, put the cold jam back on the stove and, after boiling, cook for 5 minutes. Leave to cool. Boil the third time for 5 minutes. Pour the finished jam into sterile jars and seal. Five-minute raspberry jam is ready!

Thick raspberry jam for the winter.

There is also an option for making raspberry jam that deserves attention. This dessert has a very expressive raspberry flavor, as well as an amazing consistency. It is quite thick, shimmering with shades of red. This jam has a little secret - during the cooking process, add pectin, a special mixture for jam or ordinary corn starch. This delicacy has a pleasant thick texture. The jam is not digested. Raspberries retain all their beneficial properties, as well as color and aroma. Thick raspberry jam for the winter can be safely used not only as a dessert for tea, but also as a filling for pies or pies.

Whatever method you choose to cook raspberry jam, you will get an excellent result! Bon appetit!