What jam can be made from? The simplest recipe. Recipe with added cinnamon and vanilla

In this article we will figure out how to make jam correctly. Jam is a jelly-like mass with pieces of fruits or berries boiled in syrup. Good jam can be made from berries and fruits that have certain properties.

From the same berries you can make jam, jelly, jam, marmalade or jam. Thick, well-gelling jam will be obtained from sour fruits (acidity more than 1%) containing a large amount of pectin. Pectin in the presence of sugar and organic acids forms a jelly-like consistency.

How to make jam for the winter

Jam differs significantly from jam precisely in its gelling properties and density. Unlike jam, the syrup in jam does not separate from the fruit. Read about the difference between jam and preserves in the article:

If a test cooking showed that after cooling the jam is not dense enough and does not gel well, more like jam, this means that there is not enough acid in the fruit. In such a situation, add the juice of one of the sour fruits. You can read about the acidity of fruits in the article:.

Juice is added in an amount of 10-15% to the original weight of raw materials. Most pectin substances are found in unripe fruits. To make good quality jam, take ripe fruits of excellent quality, adding to them a small amount of unripe fruits.

The jam is cooked quickly to prevent the destruction of pectin. The jam is cooked over high heat in a container with a wide bottom and low walls. It is best to make jam from already proven berries or fruits that contain a lot of pectin and acid. Excellent jam is made from strawberries, raspberries, plums, apples, apricots, cranberries, currants, and gooseberries.

Before making jam, fruits and berries must be prepared

Apricots, plums, and peaches should be pitted. Grind the fruits.
Berries such as currants, cranberries, gooseberries are pre-crushed (passed through a meat grinder or ground in a blender).
When jam is cooked, a puree-like mass is obtained that is uniform in consistency and has excellent gelling properties.
Apples, plums, cherries or figs are pre-boiled in a small amount of water. The prepared fruits are placed in a pan and poured with hot water so that the water covers only the top layer and the fruits do not burn.

The water is brought to a boil and the fruits are simmered for several minutes until softened. In this case, many useful substances pass from the fruits into the water. If you cook jam in several stages, then you can boil the fruits in the same water several times. The syrup will be rich in sugar and acid, which will improve the quality of the jam.

To pre-soften the fruit, take 100 ml (half a glass) of water per 1 kg of berries, and only then add sugar.

All this is done so that the pectin contained in fruits and berries has a better gelling effect, and the berries are completely saturated with sugar.

For 1 kg of prepared raw materials for making jam, it is required

Strawberries, plums, peaches, figs 1 kg sugar
Apricots, apples, quinces 1.2 kg sugar
Cranberries, black currants 1.5 kg

The finished jam is packaged in pre-prepared glass jars and sealed.

How to make jam from garden berries

Excellent jam - confiture is made from a mixture of garden berries. This is a proven recipe that is a hit with our family. All berries have sufficient acidity and gel well.

Blackcurrant, gooseberry and raspberry jam

To make jam we will need:

Blackcurrant 2 cups
Gooseberries 2 cups
Raspberries 1 cup
Sugar 5 glasses

The berries must first be prepared. Sort the raspberries, sort the currants and wash.
Trim the stems and tails of the gooseberries with small scissors. Combine the berries together and grind through a meat grinder.
You will get a homogeneous berry mass. Add sugar to this mass in a 1:1 ratio - for 5 cups of berries add 5 cups of sugar.
Transfer the berry mass to a cooking bowl and let stand for 15-20 minutes.
Place on the fire, bring to a boil and cook for only 5 minutes, constantly skimming off the foam.
Remove from heat and let stand for 15-20 minutes. It is not recommended to allow it to cool completely.
Put it on the fire a second time, bring it just to a boil and immediately remove it from the heat.
Cool the finished jam and put it into sterilized jars.

This jam can also be made from frozen berries. If the berries in the garden ripen unevenly, then black currants or raspberries can be frozen in the required quantity and then used to make jam.

The article provides two proven recipes for raspberry jam, with and without syrup. How to make delicious raspberry jam.

Raspberries are a source of culinary inspiration and preparations for the winter. Raspberry jam is most likely an exquisite dessert.

Have you collected fruits and berries and decided to make delicious jam for the winter? Simple recipes for such sweet preparations, tested by many housewives, with photographs and step-by-step instructions, will help you in preparation. Using detailed recipes with photos, sweet treats from berries, fruits and even vegetables can be prepared quickly and easily at home, and the jam will come out thick and smooth.

Delicious homemade jams are a healthy treat for tea, a ready-made filling for pies or an ingredient for delicious desserts. This section contains the best recipes that experienced housewives and beginners can handle.

The best recipes with photos

The last notes

Cherry plum belongs to the plum family, and looks very similar to them. The color of the fruit can be very diverse: yellow, burgundy, red and even green. Inside the cherry plum there is a large drupe, which in most varieties is very difficult to separate from the pulp. The taste of the fruits is quite sour, but this does not prevent them from being prepared into amazing dessert dishes. One of them is jam. Today we will try to understand all the intricacies of the process of preparing this delicacy at home.

Jam is a thick, homogeneous jam made from fruits and berries, which are boiled in sugar syrup until a thick mass is formed. Hardening (gelation) depends on the pectin content of the fruit. Jam is made from whole fruits, which are either mashed or cut into pieces. This distinguishes it from jam, where the fruit remains whole, and from jelly, which is made only from squeezed fruit juice boiled with sugar.

Combining the taste of fresh fruits with nuts, spices, dried fruits, liqueurs and other alcoholic drinks, you can get a whole range of unusual jams.

Jam can be made from almost any fruit and berry. The method is very simple: the fruits are simmered over low heat until soft, then sugar is added and the mixture is boiled until the thickening process begins. Pre-boiling over low heat softens the fruits and gradually extracts pectin from them. Rapid boiling causes the pectin and sugar to thicken.

If you use fruits that require additional acid and pectin, they must be added separately and at different stages of preparing the jam. Acid, usually in the form of lemon juice, is added at the initial stage of boiling; it helps extract the pectin they contain from fruits.

BERRIES WITH HIGH PECTIN CONTENT: black currants, red currants, apples, some varieties of plums, quince and gooseberries.

BERRIES WITH LOW PECTIN CONTENT: blackberries, cherries, pears, rhubarb, strawberries, medlar.

In the second stage of cooking, after adding sugar, time is a critical factor. If the mixture is not boiled enough, the jam will turn out runny. If you simmer for too long, the sugar will caramelize and the jam will be thick and very dark.

You can determine the readiness of the jam using a spoon: tilt the spoon with a small amount of hot jam on its side; If the jam forms two drops on the side of the spoon at the same time and they fall completely, the jam is ready and will thicken when it cools. When the jam begins to thicken, it can be placed in jars and sealed. You just need to remove the foam first, otherwise the jam will lose its appearance. Prepared canned food is stored in a dry, dark and cool place to maintain its quality and appearance.

Golden rules for making jams

Always use high-quality fruits, preferably slightly unripe ones, as they contain the most pectin. Overripe and rotten fruits are not very suitable, since the pectin in them has begun to turn into pectose and the jam will not be stored for long.
Jars must be thoroughly sterilized.
Use the exact amount of sugar called for in the recipe. Sugar reacts with pectin and is necessary for making jam.
The amount of sugar depends on the amount of pectin in the fruit, but basically the ratio for jams is 450 g of sugar per 450 g of fruit. Sometimes there is more sugar, sometimes less, depending on the pectin and acidity of the fruit. Very sour berries, such as blackcurrants, contain a lot of pectin, and if you add an extra 50g of berries for every 100g of sugar, the jam will be very juicy. Fruits like strawberries contain little pectin but are much sweeter, so you need a little less sugar.
Large granulated sugar, especially for jams, dissolves more slowly, and the jam turns out better. Fine sugar dissolves too quickly.
Do not add water when cooking sugar-rich fruits such as strawberries, raspberries or blackberries.
Don't overcook the jam. After adding sugar, it cooks very quickly if there is a lot of pectin. To check if the jam is ready, place a spoonful of jam on a cold plate (from the refrigerator) and refrigerate for a few minutes. If you then move this drop of jam and wrinkles appear on the surface, it is ready.
Always seal the jars immediately after adding jam to prevent mold from appearing on the surface.
Store in a cool, dry place away from sunlight and use within a year.

Strawberry jam
1 kg strawberries
1 kg granulated sugar

In making jams, long boiling is necessary for thickening. However, the longer the fruits are cooked, the less they retain their color, taste and shape.
For this reason, fruits cooked without thickening (and they can be used in the same way as other jellies and jams) retain more of their natural flavor.
To obtain this result, the fruits are most often simply boiled in sugar syrup until they become soft. To prepare candied strawberries, which will be discussed in this recipe, however, a different method is used, which is suitable only for these berries and makes it possible to make the most of their juiciness and sweetness.

First, a small portion of strawberries is boiled in sugar syrup for one minute. At the same time, juice is extracted from the berries, which they, along with their color, give to the syrup. The berries, which have become soft and pale, are set aside to dry. The syrup is thickened to concentrate color and flavor. Then the next portion of berries is placed in the syrup, and the procedure is repeated.
When all the berries have been boiled in this way, the juice that drained from them during drying is poured into syrup, which is then thickened to its original volume.
All berries are boiled in condensed syrup. During this second boiling, a remarkable change occurs in the berries: they absorb most of the thickly colored liquid and become red and round again, ready for jarring.
The main thing in this process is to re-thicken the juice-rich syrup. As a result of condensation, five kilograms of berries yield only about two and a half kilograms of jam.
Condensation concentrates the sugars in strawberries and their natural flavor. But it is necessary to add a small amount of sugar to prepare the syrup for pre-boiling.
Since it is impossible to accurately determine the proportion of sugar in the finished product, it should not be stored for as long as similar products prepared in the usual way. But even in this case, the product will last for several months. To store it longer, sterilize for 5 minutes.

Jam, marmalade and marmalade are often used as synonyms, but this is fundamentally incorrect; although the concepts are close, there are some differences. In classic jam, the fruits (berries and pieces of fruit) must retain their shape, the jam is prepared in the consistency of a puree, the jam is not specially crushed, but is boiled down to the point where the fruits and berries are softened. Sometimes an artificial thickener, gelatin, agar-agar or pectin is used in preparation, but this recipe is no longer a classic jam; it is correct to call such a dish confiture or jelly.

Jam at home is prepared in the same way as preserves, only it is kept on fire longer, due to which the consistency becomes more like jelly. Absolutely any fruits and berries are suitable for this treat. Preservation is stored, subject to preparation rules, all winter.

A selection of the best jam recipes

Recipe 1: Homemade apricot jam

Ingredients:

900 g granulated sugar;
2 kilograms of apricots, peeled and pitted.

Pour 500 ml of water into the pan, add sugar, place on low heat and, stirring constantly, cook until the mixture begins to boil. Stop stirring and cook for another 10 minutes. Add apricots to sugar syrup and cook, stirring occasionally, for 2 1/2 hours. Pour hot, freshly made jam into sterilized jars (slowly so that they do not burst), cool slightly, then cover tightly with the prepared lid.

Recipe 2: Cherry jam

Ingredients:

2 kg of pitted cherries (or sweet cherries);
1 kilogram of granulated sugar;
juice of 1 lemon, strained.

Place the cherries in a saucepan, add sugar and place in a cool place for 3 hours. Then pour lemon juice over the berries, place on the stove and, stirring occasionally, cook over medium heat for 1 1/2 hours until the berries are completely cooked. Pour the prepared cherry jam into previously thoroughly sterilized jars and let it cool slightly, then close the lid.

Recipe 3: Simple Strawberry Jam

Ingredients:

1 kg strawberries;
1 kilogram of sugar.

Wash the strawberries and place them in a thick-walled saucepan. Add sugar, place on the stove and, stirring constantly, cook until the mixture boils. As soon as this happens, begin to gradually increase the temperature and, stirring, cook for another 20-25 minutes. Place the jam, while it is still hot, and suitable sized jars (they must be sterilized first). Let it cool for an hour and a half, then cover and store in a dry, dark place.

Recipe 4: How to make jam at home from grapes

Ingredients:

2 kg of grapes;
1 kilogram of granulated sugar.

Any grape variety can be used. Place the berries in a saucepan and mash. Remove all seeds but leave the skins on. Add sugar to the pan and place on the stove. Cook over low heat until the berries are completely cooked. Transfer the jam, while it is still hot, into the prepared container; it must be sterilized in advance, let it cool for a quarter of an hour, and cover tightly with the lids. Store canned food, like any other, in a dry, dark place.

Recipe 5: Simple Peach Jam

Ingredients:

2 kg peeled peaches, halved and pitted;
800 g sugar.

Finely chop the peach halves and place them in the pan. If they are ripe and very juicy, then there is no need to add water. If not, then add 5 tbsp. l. water. Place the pan on the stove and cook over low heat until the peaches begin to soften. Add granulated sugar and, stirring occasionally, cook for 2 1/2 hours. Transfer homemade delicious jam into jars; if you want to save for the winter, first sterilize them according to the recipe. Prepare the lids separately, and after half an hour, cover the jam jars with them. Store in the dark, otherwise the preservation will lose its color.

Recipe 6: Homemade Green Tomato Jam

Ingredients:

1 kilogram of green tomatoes, finely chopped;
400 g sugar;
juice and grated zest of 1/2 lemon;
salt.

Place the tomatoes, sugar, lemon juice and zest, and a pinch of salt in a separate bowl. Cover with a lid and let sit for several hours. Then transfer the mixture into a saucepan, place on the stove and cook over medium heat until fully cooked. Pour the finished jam into sterilized jars, cool slightly and close the lid tightly. Store in a dry, dark place.

Recipe 7: Delicious rhubarb jam

Ingredients:

2 kg rhubarb, chopped;
1 kg sugar;
zest of 1 orange, grated.

Place the rhubarb in a cup, add sugar and cover with a lid. Let the mixture sit for 2 hours. Then place it in a saucepan, put it on the stove and bring to a boil. Stirring constantly, cook for 30 minutes. To determine the doneness of this recipe, pour some jam onto a small plate; if it drips slowly, it is almost ready. Add the zest and cook for another 5 minutes. When the jam is ready, carefully, so as not to burst the jar, transfer the jam into it. You should close the lids a little later, when the mass has cooled down. Store in a dry, dark place.

Recipe 8: How to make orange jam

Ingredients:

lemon (1 piece);
oranges (8 medium-sized fruits);
sugar (depending on the weight of the processed fruit).

Carefully remove the thin skin from the citrus, being careful not to touch the white part. This is convenient to do with a special potato peeler. If you still hit it, remove it with a knife. Cut the zest into narrow strips - only half will be used for jam, the rest can be used in other dishes.

Divide the lemon and orange pulp into slices and remove all membranes. Weigh the fruits and add the amount of water corresponding to the recipe (in a 1:1 ratio). This mixture should sit for about a day. After citrus fruit, squeeze and weigh again - this is necessary to determine the amount of sugar (equal to the weight of the fruit). Place the oranges and lemons to simmer on the stove until the fruits are softened (this is about half an hour). Then pour the jam into sterilized jars.

Recipe 9: Homemade Orange and Ginger Jam

Ingredients:

3 large oranges;
1.5 cups sugar;
1 packet of vanilla sugar;
1 tsp ground ginger.

Peel the oranges, remove membranes and seeds and grind them in a blender (or meat grinder). Add the remaining ingredients and stir. Take a wide-bottomed pan or basin and simmer the jam in small portions until thick. The finished mixture should be poured into jars and stored in the refrigerator.

Recipe 10: Original Kiwi Jam

Ingredients:

2 kilograms of kiwi, peeled and chopped;
2 kg granulated sugar.

Place the kiwi in a saucepan, add sugar and, stirring constantly, cook over medium heat for half an hour. Remove the hot jam from the heat, let it cool for a couple of minutes, and pour it into carefully prepared jars. Cool before covering with lids. Store in a dry, dark place.

Recipe 11: Homemade gooseberry jam for the winter

The berries need to be sorted, to get rid of any diseased or spoiled ones. For jam, it doesn’t matter what size the berries are; it’s better that they are a little under-ripe. If you take ripe gooseberries, it is better to cut them and remove the seeds. You can also grind the berries together with the seeds in a blender.

Usually they put in quite a lot of sugar. In principle, this is a matter of taste, but the more sweetness, the lower the likelihood that the product will spoil. Therefore, it is customary to add granulated sugar in an amount of one to one. So, if you are cooking with 1 kg of gooseberries, you will need 1 kg of sand. As for water, jam does not require large quantities of it. According to the recipe, 250-300 ml of water is enough for 1 kg of berries.

Prepare the syrup in a water bath for 5-10 minutes. The berries are placed in syrup and cooked for another 10 minutes. Gradually and stirring regularly, you need to cook over low heat for 30-40 minutes. Ideally, if you want a thicker jam, the water should evaporate. But keep in mind the fact that the longer you cook, the more the gooseberry juice itself evaporates. In general, the process of cooking berries promotes the digestion of nutrients and vitamins.

Recipe 12: How to make lemon jam at home

Ingredients:

1.5 kg lemons;
Cinnamon;
2 liters of water;
1 kg sugar.

You should choose your lemons responsibly. They should be juicy, ripe (this can be easily determined by their bright yellow color), with a thin peel. It is from such fruits that the most delicious jam will be made. Take one and a half kilograms of these citrus fruits, wash them thoroughly and dry them. Carefully remove the peel from them and cut it into small strips according to the recipe.

Cut the lemon fruits in half and squeeze the juice out of them all. You can use a juicer or manually. Don’t throw away the pulp and what’s left of the squeeze, it will be useful to us. Take a large saucepan and pour lemon juice, two liters of water into it, and add the zest. Place the pulp in a gauze bag and place in the same pan. Make sure the bag is tied tightly. It is these partitions that will subsequently make the jam viscous and help it harden like jelly.

Cook this whole mass over low heat for 2-3 hours. We determine readiness by how much less it has become - if the mass has evaporated by half, then the jam is already ready. Remove it from the heat, remove the bag of pulp. You need to put it separately and let it cool, then use a spoon to separate the remains from the bag. You can now throw away the bag, and then put the pan on the fire, after pouring all the sugar into it according to the recipe.

Bring the mixture to a boil, stirring it constantly. The jam should boil for another 15 minutes until it becomes viscous. Remove from heat and leave to cool, because it needs to be rolled into jars already cold.

Recipe 13: Blackcurrant Jam

This version of jam is more like jam. Sort and wash the currants, selecting only the ripest berries. Rub the lightly dried fruits through a sieve or grind in a blender. Mix five hundred grams of sugar and half a liter of water in a cooking container, bring to a boil and prepare syrup in the traditional way. Place the grated currant mousse into the boiling syrup and cook over low heat for 15-20 minutes. Add the remaining 500 grams of sand and cook until tender.

Recipe 14: Original chestnut jam for the winter

Ingredients:

2 kilograms of chestnuts, peeled;
1 tsp. sea salt;
1 kilogram of sugar;

Place the chestnuts in the pan, add salt and completely cover the chestnuts with water. Place on the stove, cover and cook for 45 minutes. Peel the finished chestnuts and rub them through a sieve. Transfer the resulting mass to a clean saucepan, add granulated sugar and 250 ml of water and, stirring occasionally, cook for another 40 minutes. 10 minutes before the end of cooking, pour in the rum and mix thoroughly. Once the jam is ready, it needs to rest for a few minutes, then carefully transfer it into the jars so that they do not burst, you can put a spoon in the jar. Cool the jars slightly and cover with lids. It is better to store the workpiece in a cool, dry place.

Recipe 15: How to make fig jam at home

Ingredients:

500 g sugar;
1 kg figs, peeled and chopped;
a pinch of ground cinnamon.

Pour 500 ml of water into the pan, add sugar, put on the stove, boil and, stirring, cook until the sugar is completely dissolved. Add figs and cinnamon and cook over medium heat until thickened. Place the original jam in jars prepared in advance. If you want to store it for more than a week, the jars are first sterilized and then covered with lids.

Video recipe: Homemade jam

From berries and various fruits you can prepare a homemade sweet treat that will benefit the human body. We are talking about a simple dish - raspberry jam. It cooks very quickly. Even a beginner in cooking can cope with the task if he follows the important points.

The delicacy can be prepared according to different recipes, each of which has its own cooking technology. There are rules that apply regardless of which recipe was chosen:

Raspberries are a berry containing a minimal amount of gelling components. To get jam, you need to boil the mass for a long time with a lot of sugar. Adding ingredients such as pectin or gelatin will help reduce cooking time.
Many housewives refuse raspberries because of the seeds. Their presence affects the taste of the jam. To make it tender, the berry mass is ground through a sieve and, adding water and sugar, is sent to the stove.
After washing, dry the raspberries on paper towels. If you miss this, the excess moisture will make the mixture too watery. As a result, the jam will have to cook for a very long time.

When using gelling ingredients, pay attention to the recommendations specified by the manufacturer. The instructions on the package may differ from the directions in the recipe. In this case, you should follow the manufacturer's recommendations. Since the dosage has already been calculated, the jam will have a good taste and the required structure.

Preparing raspberries

Raspberries are one of the most delicate berries due to their structure. Reaching maturity, it begins to become limp, lose juice, and over time dries out or falls off.

After picking ripe raspberries, you must immediately start making jam. But before that, the berries need to be washed and cleaned of dirt and insects.

Small bugs can often be seen on raspberry branches and berries. Under no circumstances should they fall into the sweet mass. Soaking in salted water may solve the problem. After a few minutes, the insects will float up, and all that remains is to rinse the raspberries under running water. After water procedures, the berries are laid out on the surface to drain off excess liquid.

How to make confiture at home

If a person hears the word “confiture”, it may seem to him that this is some kind of exquisite dish made from overseas ingredients. But that's not true. We are talking about a delicacy that is prepared from simple ingredients. All components can be found in the kitchen.

Raspberry confiture acquires an incredible aroma after cooking. It is so tender that it melts in your mouth. The sweet mass can be spread on bread and eaten with tea. Winter preparations are used as a filling for pies, cookies and buns.

A simple recipe for the winter

Classic cooking technology involves the use of the following components:

1 kg raspberries;
1 kg sugar.

Preparation:

Raspberries are washed and dried before cooking.
The mass is placed in a cooking pan and covered with sugar. Cover the container with a lid and leave for 5-6 hours. During this time, the berries will release juice and the jam will not burn to the bottom of the pan.
Place the raspberries on the stove and cook until bubbles appear. As soon as the mixture boils, set aside for 10 minutes, stirring it and collecting foam from the surface.
Then turn the heat to low and continue cooking the jam until it thickens. As a rule, this takes up to 1 hour.
Without removing the pan from the heat, the jam is poured into sterilized jars and sealed up for the winter.

If you simmer the jam for too long, it will become too thick. This also affects its quantity - there is less jam. After the cans have cooled, they are taken to the cellar. Jam can also be stored at room temperature.

With gelatin

Ingredients:

1 kg raspberries;
250 ml water;
1.3 kg sugar;
half a teaspoon of gelatin;
2 g citric acid;
2 tbsp. l. boiled water (cooled).

How to prepare jam:

Raspberries are prepared for cooking, while simultaneously preparing the gelatin mass.
Mix citric acid with gelatin in a glass. Pour everything over with cooled 2 tbsp. l. water and mix.
Raspberries are placed in a container, covered with sugar and filled with water.
Place the pan with the mixture on the fire and wait for bubbles to appear. It is boiled for 10-15 minutes.
Then add the gelatin mass to the raspberries and mix the jam quickly for a minute.

After this, they do not wait until the jam boils again, but pour it into jars. The cooked jam is laid out in sterilized glass containers. These can be jars with glass lids that can be stored in the refrigerator. The rest of the jam, sealed in jars, is taken out to a cold place.

In a slow cooker

You can also prepare raspberry jam in a modern kitchen device - a multicooker. A person only needs to download the necessary components and select a mode. Cooking is carried out in a special bowl. During cooking, open the multicooker lid to stir the sweet mass.

Seedless

To obtain a more tender mass, raspberries are ground through a sieve. This is very easy and simple to do. Raspberry jam obtains a homogeneous consistency. But this procedure affects its quantity. There is less raspberry jam.

No cooking

The result of cooking is “live” jam, which has an incredible berry aroma. You can make it using any grinder with added sugar. After the sugar has completely dissolved, store the raspberry mass in the refrigerator. A large amount of sugar and low temperature will not allow the berries to spoil.

With agar-agar

This substance is a good alternative to gelatin. Its taste is not felt in raspberry jam. Dissolves perfectly in raspberry juice. Allows you to achieve the desired thickness and consistency of jam.

Starch based

Acts as a thickener. It is a component of natural origin. Starch is dissolved in water and then added to the jam. This is done at the end of cooking.

With pectin

The ingredient allows you to make the jam thicker. Eliminates prolonged cooking. Reduces cooking time several times. When calculating the dosage, you must adhere to the manufacturer's recommendations.

With lemon zest

Raspberry itself is a sweet berry, devoid of sourness. With added sugar it becomes even sweeter. To diversify the taste, it is recommended to add lemon. Instead of juice, take the zest, grating it on a fine grater.

Frozen raspberry confiture

You can prepare confiture not only in the summer, when there are fresh raspberries. Frozen raw materials are also suitable for jam. The cooking technology is the same. Before cooking, the berries are left for some time to soften.

Storage

For daily use, the jar is placed in the refrigerator. It is always at hand and you can enjoy jam at any time. The rest of the batch is taken to the cellar or basement. You need to store the jam in the cold so that the mass inside the jar does not deteriorate.