9 recipes with step-by-step instructions for five-minute raspberry jam for the winter

Every housewife tries to make jam not only tasty, but also bringing maximum benefits. Due to the destruction of some vitamins due to exposure to high temperature, it is very important to reduce the cooking time of raspberries. The best way out of the situation is to make five-minute raspberry jam for the winter. Under this name we have combined several recipes that make it possible to cook dessert without prolonged boiling.

Features of preparing raspberry jam “Five Minutes” for the winter

If you know these features, then even a housewife who is going to cook it for the first time will cope with such a job. It is important not to overcook the berries on the fire so that the delicacy does not turn out dry.

Selection of main ingredients

Due to the fact that this berry spoils very quickly, the delicacy from it should be prepared on the same day as the harvest.

To wash the berries, you need to fill a larger saucepan with water and gently rinse them. But they don’t always do this, because raspberries are very delicate and can be damaged.

The stalks can be removed only after the berries have been washed and dried, scattered on a cloth.

On a day when it rains, you should not pick raspberries: they will be watery and not very sweet.

Rules for preparing dishes

Aluminum cookware is not suitable for cooking such a delicacy.

To store jam for as long as possible, you need to pour it into sterilized jars and seal with boiled metal lids. Polyethylene ones are only suitable for storage in the refrigerator.

How to prepare raspberry jam “Five Minute”?

5-minute jam is prepared from undeformed berries.

It got its name due to the fact that this is the time it takes to prepare: the berries should be boiled over low heat two or three times for five minutes.

If there are bugs in the raspberries, you need to put the berries in water to which salt has been added for a few minutes. The bugs will float to the surface, and then the berries should be carefully rinsed with plain water.

It is not recommended to stir to avoid damaging them.

Classic recipe

For 1.75 liters of jam you will need a kilogram of berries and granulated sugar.

Step-by-step cooking instructions are as follows:

1. Pour 0.5 kg of sugar into an enamel bowl, top with raspberries and sugar again. Refrigerate for six hours.
2. Place the bowl of berries on low heat, wait until it boils, and boil for 5 minutes, removing the foam.
3. Wait until the resulting jam has cooled, bring it to a boil again and wait 5 minutes.
4. Prepare containers and lids. Pour the jam into containers and seal. Place in a cold basement. Over time the jam will become thicker.

From raspberries, grated with sugar

For 1.75 liters you will need a kilogram of berries and granulated sugar.

Preparation:

1. Wash the berries and let dry.
2. Pour the berries into a bowl in layers, covering them with sugar.
3. Mash them using a potato masher to form a puree. After an hour and a half, place the basin on the stove, boil, and from this point cook for 5 minutes.
4. Pack into jars and roll up.

From whole berries

This is an excellent option in which the berries are preserved whole. It should be cooked in syrup with the addition of a small amount of water.

Required:

• a kilogram of berries and granulated sugar;
• glass of water.

The delicacy is prepared as follows:

1. First, syrup is made from water and sugar. It should be heated slowly, stirring as often as possible, until all the crystals disappear. The syrup will be very thick.
2. The berries are laid out in syrup, the bowl is placed on the fire, the contents are stirred with a wooden spatula or the bowl is rotated so that all the berries drown.
3. When it boils, cook over low heat for 5 minutes. Remove foam.
4. Pour the prepared delicacy into jars, close and cool.

Using a syrup of water and sugar

You will need:

• a kilogram of berries and granulated sugar;
• 1 glass of water.

Process:

1. After rinsing, pour the berries into a colander to drain the water.
2. Pour water into a saucepan and add sugar. Cook the syrup over low heat, stirring occasionally.
3. Pour raspberries into the syrup and stir slowly with a slotted spoon.
4. Boil. When foam appears, remove it.
5. The jam takes only 5 minutes to prepare. But to keep it better, you can increase this time to 10.
6. Pour into jars and roll up.

No cooking

This jam does not need to be rolled. Can be stored in the freezer.

You will need a kilogram of berries and granulated sugar.

You can prepare it like this:

1. The berries are being prepared. Sprinkle with sugar 1:1 in a saucepan. Mix using a spoon or spatula.
2. Grind the raspberries using a blender or potato masher.
3. Set aside for two hours.
4. Sterilize jars. Pour jam in there. Close with nylon lids. Store in the refrigerator or freezer.

With gelatin

Despite the presence of natural pectin in the berries, the delicacy will be thicker due to the addition of gelatin.

Required Products:

• kilogram of berries;
• 800 g sugar;
• 2 large spoons of gelatin.

Thick jelly is cooked as follows:

1. The berries are prepared and covered with sugar. You need to shake the pan. Leave for 2-3 hours.
2. As soon as the raspberries release juice, place the pan on the stove.
3. Bring to a boil over low heat. As soon as the first “bubbles” appear, turn off the heat.
4. Cook in three batches, without allowing the delicacy to boil too much. Before the third and final cooking, soak the gelatin in a third of a glass of warm water. When the jam boils, pour in the swollen gelatin and mix everything carefully.
5. Pour hot into jars. After cooling, move to the pantry for storage.

With basil

This delicacy is a very harmonious duet of bright raspberries and intelligent basil. For two kilograms of berries you will need a bunch of this herb.

Progress:

1. Immerse the berries in cold water, then in a colander to drain.
2. Place raspberries in a saucepan or basin, sprinkling them with sugar. Shake the bowl so that the berries are evenly covered with sweet crystals. Wait three to four hours for the sugar to dissolve.
3. Place the pan on low heat to cook the jam. To prevent the berries from getting soft, it is better not to stir them, but only shake the dishes.
4. At this time, rinse the basil. After the foam stops forming, throw the leaves into the boiling jam.
5. Cook until the raspberries stop floating, evenly distributed in the syrup. It’s easy to check the jam for readiness: if a drop on the saucer doesn’t spread, everything is fine.
6. Distribute among jars and roll up.

With orange juice

To get an unusual delicacy you will need:

• a kilogram of berries and sugar;
• two larger oranges.

Prepared in the following sequence:

1. Wash the raspberries, remove excess debris, and place in a bowl.
2. Wash the oranges and cut them with peel into small pieces. Add to raspberries. Sprinkle with sugar and wait for the juice to release.
3. Gently mix the contents of the bowl over the fire and bring to a boil.
4. Skim off the foam and cook the jam for a quarter of an hour.
5. Pour into jars and order.

In a slow cooker

Thanks to quick cooking, almost all vitamins will be preserved. In addition, a multicooker will reduce cooking time and simplify the process itself.

The necessary ingredients are 0.5 kg of raspberries and sugar.

The jam is prepared like this:

1. Pure raspberries are sprinkled with sugar.Shake the basin so that the sugar covers all the fruits, and wait for the juice to appear.
2. Pour the juice into the multicooker bowl. Set the “Soup” mode for 10-12 minutes so that the juice becomes thicker.
3. Open the lid and add the berries. From the moment of boiling, cook for five minutes.
4. Fill sterilized jars with jam and seal with metal lids. Cover with a warm towel.

How to store it correctly and for how long?

You can find completely different answers to this question in different sources. But on average, such jam can last in jars for 2-3 years in the basement. The ideal temperature for storing it is +10-15 degrees above zero.

If you grind raspberries with sugar 1:2, they will last in the refrigerator for about a year.