The taste of raspberry jam returns to childhood, when my grandmother made tasty stocks for the winter. This dessert is useful more than others, and the mood after it rises simply magically. Modern conditions allow you not to mess around and make raspberry jam in a slow cooker.
It is he who can be contacted for help in case of a cold - a large number of salicylates in these berries provides a natural anti-inflammatory effect on the body and relieves fever. But in order to have something to feast in the winter or improve your health, you need to know how to cook raspberry jam. There are many ways, and the most useful are those that involve a minimum of heat treatment.
How to cook raspberry jam?
Before cooking, you should learn a few simple rules. First of all, cooking is made from fresh berries - it will turn out tastier and more aromatic. Cookware for making jam should be enameled or made of stainless metal. Before cooking, berries should be carefully sorted to get rid of leaves, insects and other forest litter.
It is easy to peel berries like this - dip them in water, salted at the rate of a tablespoon of salt per liter of liquid. After a quarter of an hour, all the bugs will pop up, and it will be enough to wash the raspberries in small portions in a colander under a stream of running water. After this manipulation, it is much easier to answer the question of how to cook raspberry jam. There are many ways, but the main condition is not to try to cook foods for a long time. So all vitamins and nutrients are destroyed, and the berries turn into a regular dessert with sugar. It is better to limit yourself to the minimum possible time.
How to cook raspberry jam in five minutes?
To make a healthy five-minute sweet, take a kilogram of berries and a kilogram of granulated sugar. Sprinkle pure raspberries with sugar and leave for several hours to stand out juice. After that, put a bowl of future jam on the stove and bring the mixture to a boil, stirring occasionally. Keep on fire for no more than five minutes, then pour into pre-sterilized jars and tightly close.
So you can make jam from any berries. However, there is a recipe that does not require boiling at all.
How to cook raspberry jam even faster?
Take an equal amount of berries and granulated sugar. Pour raspberries into a suitable bowl with half the sugar, leave for several hours. Put on fire and bring to a boil, then immediately turn off the stove and wait until the mixture has completely cooled. Boil again and turn off the heat, add the remaining granulated sugar and stir until it dissolves. Pour the finished dessert into sterilized jars and roll it up. For a richer taste and aroma, you can leave the jam after cooking for a couple of hours right in the bowl where it was prepared, and only then pour it into containers for further storage. In such a dessert, all the benefits of berries and their rich taste will be preserved. The best cure for a long winter is simply hard to imagine.