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.
- First you need to sort through the raspberries, choosing the most beautiful and strong berries. And wrinkled, unripe or damaged should be removed.
- 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.
- 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.
- 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.
- 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.
- 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.
