There are many ways to make berry jam. In this recipe, I offer you not the most economical way to make sweet supplies, but the result is a very thick and bright raspberry jam. Raspberries can not be boiled for a long time, so the overcooked raspberry jam becomes brown.
The principle of preparation is simple, first you need to boil the berries without sugar, then wipe them, weigh the resulting mass. In order for the jam to be thick, sugar and raspberry juice must be taken in a proportion of 1 1.
I will dwell separately on why it is convenient to prepare raspberry jam in this way. If you don’t look, and any foreign impregnations - leaves, berries with defects and even (oh, horror!) Worms - get into the pan, then after wiping the mass through a sieve, all this is safely filtered.
And yet, from raspberry seeds that remained in the colander, you can cook on a skin scrub. Indeed, it is not for nothing that raspberries are considered official cosmetic raw materials in many countries of the world. The bones need to be washed, dried and ground, after which they can be mixed, for example, with sour cream, and a natural scrub is ready. It is so pleasant in the summer, in the country, to receive a completely free quality product for face cleansing.
Cooking time: 1 hour 20 minutes
- 3 kg fresh olives
- 1, 5 kg of sugar
Cooking raspberry jam.
We sort out fresh raspberries, remove the stalks, leaves. The debate about whether or not to wash raspberries, I think, is inappropriate. If raspberries are dirty, then, of course, you need to wash them.
Now raspberries need to be mashed. An ordinary potato masher will help you with this. Knead the berries until you get a thick and uniform berry puree.
Now we put a basin with mashed berry on the stove. First, make a small fire, and stirring constantly, bring the mixture to a boil. Boiled berries cook 15 minutes.
Transfer the boiled raspberries to a colander and wipe the mass. Wipe the berries carefully so that all the pectin substances from raspberries get into the jam. If there are small cells in your colander, then the seeds will remain in it. And if in the process of grinding the seeds crawled through the cells of the colander, and you like jam without intersperses, then we filter the resulting mass through a fine sieve.
Now the result must be weighed. I got 1.5 kilograms of raspberry mass, for this amount we take 1.5 kilograms of sugar.
Stir the sugar and bring the jam to a boil. Boil the jam over low heat, stirring occasionally. We shake the basin sometimes so that the foam gathers in the center, so it is convenient to remove it. Cooking jam for about 25 minutes, making sure that raspberry jam is not digested, since overcooked raspberry jam becomes an ugly brown color.
I did not remove completely raspberry seeds, so that the finished jam did not turn out very much like marmalade. A well-boiled jam, when it cools down, becomes very thick and can be spread on bread like butter.
We lay out the cooled raspberry jam in clean jars, close and store all winter.