Processing fruits and berries from garden plots, creamy compotes, juices, jams, jams, purees, gentlemen often prepare jam. For this preparation, you can vikorista trochki, or sour fruits. Jam can be prepared from fruits with sufficient pectin, for example, apples. To add flavor to the apples, you can add raspberries.

What do you need to know about making jam?

Preserving berries and fruits by boiling them with the peel at a concentration of about 60% prevents the overdevelopment of microorganisms. Due to the high concentration of zukru, the product is preserved for a long time without pasteurization or sterilization.

Jam is a product that is removed during the process of boiling fruit puree and berries with added zucchini to a thick consistency. Jam with a thick structure comes out of the apples, which can be cut with a knife. To prepare such a product per kilogram of apple puree you will need about 700 g of zucchini. If you eat applesauce with other berries and fruits, you will get a rich product.

Raspberry-apple jam

Before preparing this jam, you need to prepare raspberry puree and apple sauce. To prepare applesauce, take a bottle of water per kilogram of apples. Cut the apples into slices, without removing the skin. Cook by water until softened. Rub it over a hot bowl to remove the puree.

Sort the raspberries, peel the stems and leaves. To remove raspberry fly larvae, soak the fruits in a little salted water. For raw raspberries, rub through a sieve (or rather a fine sieve) to thoroughly strengthen the grains and strain out the puree. Now you can start preparing apple and raspberry jam.

You need to take:

1 kg of apple and malini puree (or according to the authorities);
Cucru – 1.5 kg.

The process of preparing raspberry-apple jam

Bring the apple puree to a boil, boil for 5 minutes, then add the raspberry puree, cook until done in one batch. Before finishing the cooking, add the zukor in portions and boil the jam for about 30 minutes. This moment is indicated by this procedure - remove the residue from the center of the dish with a spoon, and if it does not stick together, you can add zukor.

The jam has the potential to burn, so cook it over minimal heat, stirring gradually. Utensils for cooking jam with buttermilk with a thick bottom. While still hot, put the prepared jam into a container and after that, as soon as the beast has created a quickie, you can seal it.

Raspberry jam - more commonly known as “raspberry jam” - is the most favorite jam in our region. It’s not only more delicious and aromatic than hot tea, but also a whole host of healing substances that soothe our body and promote fatigue to the point of catching colds. That's why all the gentlemen are trying to get good supplies

Varennya with raspberries

The very same jam from the raspberries came out in the 19th century. This is a product that comes from boiling fruits, berries (or purees from them) with the addition of various spices and other additives. Early on, jam was most often prepared from apples, apricots and pears; later, the gentlemen appreciated the savory fruits of berries and other fruits, and also began to add special words that they wanted, as they allowed more This is to save the valuable power of the fruits.

At this time, we have thoroughly studied the power of raspberry jam, identified all the pros and cons of this product, and also compiled the best recipe for preparing raspberry jam for the winter. The jam of this aromatic berry has a marvelous effect - it helps fight colds, is an excellent way to prevent viral illnesses, and is also a miraculous antidepressant in winter weather.

Corysia power of raspberry jam

Remaining power is especially important because food is scarce. These berries are a great source of vitamins and fermented elements. Varto reports on the warehouse of speeches, which are rich in raspberries:

If you can’t eat raspberry jam?

Regardless of the great quantity of positive influences and the succulents of raspberry jam, it will not always be unprofitable. So, for example, with great care, it should be used by people who suffer from allergies. Indeed, the berry itself, as well as the jam made from it, can contain a large number of active ingredients, which in some cases can lead to anaphylactic shock. Moreover, such an unpleasant legacy can be acquired by a completely healthy person, such as the one who has been deceived by raspberry lasses.

This, perhaps, is the only negative minus of raspberry jam. The very popularity of this product will forever decline. Tim is no less, it’s still not good to spit on it - deadness is absolutely necessary in order to remove the maximum bark from this product.

Recipes for making raspberry jam

There are many recipes for making aromatic raspberry jam. Let's take a look at one of these:

Place 5 bottles of fresh raspberries in a small saucepan and fill them with water so that it covers the berry by about two fingers. Place the saucepan on the fire, bring to a boil over low heat and rub on the stove for about 1 more minute.
Next, you need to make a bag that consists of 5 balls of gauze, and place the whole thing in a saucepan. Tie the long ends well and place them in a suspended position (on a counter support) over the pan for the whole night.

The Frenchman needs to carefully place the entire gauze bag into the pan. Add a little agar-agar (1 package) and put it on the fire. Bring to a boil and continue to cook for two lengths.
Pour the raspberry jam into prepared jars, sterilize in a steam bath and roll up. Leave for about an hour in a room at room temperature, and then transfer to storage in a cool place.

Varennya with malini - p'yatikhvilinka

The recipe is obscenely simple. Mixture of raspberries and tsukru - 1 kg of berries/0.5 kg of tsukru. The only difference with this method is that the berries cannot be washed before cooking, you just need to clean them from outside the containers and putty. Place as many raspberries as you need into an enamel bowl (pan). In this case, the berries need to be soaked with cucrum. Cover the top raspberry ball with a ball of sugar powder. Leave it in a room at room temperature for 3-4 years - this way the raspberries can extract their juice.

Then place the basin with everything together on a small fire - this way the raspberries can see even more of their aromatic juice. Carefully (or even more carefully) stir, bring to a boil and simmer on a deep flame for another 5-7 pieces, skimming off the foam with a slotted spoon. Next, pour into the prepared glass jars and roll up. Save in a cold place.

Insanely, the most beautiful sweets given to us by nature itself - this product is so great that it can help you overcome the unpleasant symptoms of colds in the cold winter.

Pokrokovy recipe for apple-raspberry jam z photo.
National cuisine: Ukrainian cuisine
Stretch type: Conservation
Recipe foldability: A very simple recipe
Preparation technology: Varinnya

Preparation hour: 10 minutes
Preparation time: 1 year
Number of servings: 15 servings
Calorie content: 316 kilocalories
Quote: Pist, dessert, supper, snack

Prepared for the winter, the apple-raspberry jam is incredibly beautiful, and just as tasty and fragrant. Garden raspberries are a very good choice for this kind of jam, as they begin to bear fruit the moment the apples are ripe with firm pulp.
I think this preparation will delight you with both its taste and its new appearance.
Ingredients for 15 servings
Water 50 ml
Fresh raspberries 300 g
Tsukor 400 g
Apple 700 g

Pokrokovo
To prepare apple-raspberry jam, we need apples, raspberries, zukor, and water.
Sort out the raspberries and put them on a small stove. Cook for 5 minutes|minutes|.
Mash the apples, peel the skins and grate them into a coarse grater. Add water. Place the saucepan on the stove.
Bring to a boil and cook for 10 minutes|minutes| or until the apple butter is thoroughly boiled.
Puree with a blender.
I boiled the raspberries and removed them from the heat.
Rub through a fine metal sieve.
Eat apples and raspberries.
Boil for 15 minutes, stirring occasionally, until the masa thickens.
Add tsukor and boil for 5 more hvilins.
The jam is ready.
Pour the jam into sterilized jars and roll up.

Preservation. Varenya, jam, jam and a lot of other things Kashin Sergey Pavlovich

Raspberry jam

warehouses

1 kg of raspberries, 850 g of lemon juice.

Method of preparation

Rub the raspberries through a sieve and place in a bowl. Add|add| pulp and stir thoroughly.

Place the masa over low heat, bring to a boil and cook for 20 minutes with gentle stirring. Place the product in hot, well-warmed jars.

Cover with lids and place in a container with hot water for sterilization. Thermal processing of the trace is carried out at a temperature of 100 °C with a length of 15–20 strands.

Roll up the jars with airtight lids and turn the bottom upside down until completely cooled.

From books Varennya, jam, marmalade by Melnikov Illya

Jam Pear jam To prepare jam, you need to select the pear stems, rinse them, let the water drain, cut into pieces and remove the nest. Place the prepared pears in a strainer for blanching or in a steam pressure cooker. For the first time, pour the water into the saucepan

How to prepare baked goods and other boro beans, licorice, herbs, jam, juices and winter supplies author Danilenko Mikhailo Pavlovich

285. JAM Fruit and berry puree 1 cup Zucchini 1 cup To make jam, vikorista apples, plums, apricots. It is better to cook the berries with added apples, because the jam from the berries is rare, and the apples should be given a jelly-like jam.

From the book Preservation for healers author Kalinina Alina

For boiling jam, it is best to vikorista tinned the middle basin (obviously tinned, because when you vikoristan untinned dishes, all the acids that are located in the fruits interact with the honey, creating strong salts, how to pass on the finished product).

From the books Tatar cuisine: whites, echpochmaki, check-chek and other dishes author recipes Collection

Jam 1 kg of apples, 800 g of pulp. Skip the apple. Clean the skin and the core. Place in a saucepan, add|add| a little water and cook over low heat, stirring. When the apple is ready, rub it through a sieve and place it in a deep saucepan again, add

From the book Original recipes for jam with tsibul, zucchini, kavun and pelyustok kvitiv author Lagutina Tetyana Volodymyrivna

From the books Prepared. It's easy to follow the rules author Sokolovska M.

Jam can be prepared from dried fruits and berries. Fruit and berry puree for making jam is boiled and rubbed through a strainer or a sieve, as well as a vikory mixer. For one part of cucumber take 1.2-1.5 parts of puree. The more zukru, the more powerful it is.

From the book Canning. Varenya, marmalade, jam and much more author Kashin Sergey Pavlovich

Jam Ingredients: 2.3 kg peaches, 400 g zukru, 150 ml water. Method of preparation: Remove the stems from soft, overripe peaches and pass through a meat grinder. Place the masa in a saucepan and add water. Place on fire, bring to a boil, fry the zukor

From books Varennya, jamie, jelly, jam, marshmallow, marmalade, compote, confiture author Kashin Sergey Pavlovich

Raspberry jam Ingredients: 1 kg of raspberries, 850 g of apple sauce. Rub the raspberries through a sieve and place in a bowl. Add the pulp and stir thoroughly. Place the masa over low heat, bring to a boil and cook for 20 minutes.

From the books of the Great Encyclopedia of Conservation author Semikova Nadiya Oleksandrivna

Jam Jam (from Polish powidla) is a fruit or berry puree, boiled with zucchini to half the original liquid. The jam develops a thicker consistency. To prepare a tasty jam, you need to take stigli, mitzni, licorice fruits that can

From the books Kharchuvannya at the dacha author Dubrovin Ivan Illich

1 kg of pears, 500 g of zucchini, 1/2 teaspoon of citric acid, 500 ml of water. Remove the skin from the pear, remove the core, cut the pulp into scrapers and place them in boiling water. Blanch for 3-4 lengths, then cool under

From the book Prepared and Salted author Kizima Galina Oleksandrivna

Raspberry jam (method 1) Ingredients 2 kg raspberries, 1.2 kg cucumber. Method of preparation Sort out the ripe berries, remove the sepals and rub through a metal sieve to stiffen the grains.

3 books by the author

Raspberry jam (method 2) Ingredients 2 1/2 kg raspberries, 1 1/2 kg cucumber, 120 ml water. Method of preparation. Cook over medium heat until done. Place the hot jam into jars,

3 books by the author

Raspberry juice, take 1 kg of berries, pour into a medium bowl or saucepan, boil 10 berries. Bring 900 g of cucru and znovu to boil for 20 hvilin. Pour into glass jars and leave until the next day, without covering them with cracks. On the coming day

3 books by the author

Raspberry jam 2 Sort 2 kg of raspberries and simmer with 1-2 cups of cava water until soft, then rub through a sieve to remove the pulp. In the otryman, add more puree|add| 1 kg cucru. Cook the jam to the required thickness. To check readiness, pour drops on

3 books by the author

JAM FOR APPLES required: zukor – 3 kg, apple – 2.5 kg, water – 100 ml. Method of preparation. After the apples are boiled until soft, grate them

I'm flying! Today I will learn how to prepare delicious raspberry jam with apples for the winter. Apparently, raspberries are, no matter what, good for the human immune system. And jam can be cooked not only with berries, but also with added apples.

Since raspberries ripen at the beginning of summer, you can make jam and varenya with early apples. Why are apples of the “White Pouring” variety suitable? To ensure that the fruits are uniform, it is recommended to grate the peeled fruit using a fine grater. And if you add small pieces of apples, you get raspberry jam with caramel apple slices.

Boil the raspberries and apples with the zest in a saucepan or in a large bowl on the stove. The brewing process takes nearly half a year. The jam must be poured hot into disinfected jars. It is enough to cover hot preparations with a towel so that the stench cools down on its own. There is no need to turn the jar upside down.

Raspberry jam with apples is great to eat during the cold season and during the cold season. And if your household doesn’t want to just eat jam, you can make pies and buns with it. It comes out with a very tasty vipchka with a not tedious filling.

Ingredients for preparing raspberry jam

Raspberry - 300 rub.
Apple – 250 g.
Cucumber sand – 500 g.

How to prepare apple jam for the winter?

To prepare jam, you need fresh raspberries. It is necessary to look at the fruits so that they do not become damaged or moldy. Throw the raspberries onto the tray and rinse thoroughly with water.

Take a saucepan with a thick bottom for cooking. Visipati at the dishes I will eat raspberries. Add|add| cherry sand.

Mix the berries and zucchini until smooth.

Rinse fresh apples with water and peel off the skins. Using a knife, cut the fruit into small pieces the size of a piece, possibly into large pieces or into cubes.

Place raspberries and apple zest into a saucepan, stir until smooth.

Set the fire to middle. Remove the kick that is settling with a slotted spoon. Boil the jam for about 5 hvilins, add the vogon. Leave under the lid for 30-60 minutes. Then resume the cooking process, boil the masa for 25-30 minutes.

Take a sterile jar and fill it with raspberry jam.

Preserve the jar of jam, wrap it with a towel and let it cool. In this way, you can save 1-2 roki of jam.

There will be licorice and fragrant jam with raspberries and apples. Excellent for yeast pies and biscuit rolls. Delicious!