Raspberry jam for winter five minutes

Step-by-step cooking

1. Step 1:

   

   How to cook raspberry jam for 5 minutes? Peel the harvested berry from the leaves and twigs. We select a beautiful, large one for freezing.

2. Step 2:

   

   And for jam we take a smaller variety and a forest one. Be sure to rinse the berry with running cool water under the shower or by cutting the water with your hand. Let the water drain. The moisture remaining in the raspberries will allow you to cook jam without adding water and the berry will more readily secrete juice.

3. Step 3:

   

   Immediately pour the washed raspberries with 1/3 of the sugar, mix gently and leave until the juice appears. It's about 2 hours. During this time, prepare the jars.

4. Step 4:

   

   Preparation of cans: - Rinse with baking soda, rinse well under running water. Wet put in a cold oven with the neck down, also spread out the lids. Turn on the oven at 150 degrees, after reaching the set temperature, sterilize the cans 0.5 l - 10 minutes, 1L - 15 minutes. For me, this method of sterilization is the most convenient, I have been using it for many years, I have not failed, but you can use any other suitable for you.

5. Step 5:

   

   Put raspberries with well-separated juice on a small heat. Let the sugar completely dissolve, gently stirring with a wooden or plastic large spoon, lifting the sugar from the bottom.

6. Step 6:

   

   Then increase the heat to medium and let it boil. At the stage of boiling and cooking, it is better not to leave the jam unattended, otherwise the resulting foam can "escape". At a low boil, cook for 4-5 minutes. When it boils intensely, "cap", mix gently without removing the foam. It is not necessary to boil longer.

8. Step 7:

   

   After 5 minutes, remove from the stove, gently shaking the basin, drive the foam into the center and remove all in 3 to 4 steps.

9. Step 8:

   

   A lot of foam is removed, the jam must necessarily be clean.

10. Step 9:

    

    Add the remaining sugar to the foam-free hot jam, stirring gently, let it completely dissolve. Leave the jam to cool completely.

11. Step 10:

    

    Then repeat the boiling procedure twice, excluding the addition of sugar. After the third boiling, pour the finished peeled jam hot into the prepared jars. The jars should be warm, dry, and sterile. Tighten with sterile lids. The finished jam has a dark, rich raspberry color, deep taste and aroma. The structure is like jelly, but with whole berries.

12. Step 11:

    

    Wipe the jars clean, roll them on the table to check the tightness and turn them over on the lid, leave them to cool completely. Then put it away in a dark, cool place for storage. In this way, you can cook any delicate berry, a maximum of whole berries is preserved, while the jam is well stored, not candied. It turns out 6 cans of 0.5 liters, 1 - 250ml and a little on trial.