How to make raw jam without cooking: TOP-6 recipes

2024 Author: Arianna Cook | [email protected]. Last modified: 2024-01-12 17:55

How to make raw jam without cooking? TOP 6 recipes with photos of cold jam for the winter. The secrets of making the perfect piece. Video recipes.

Jam is one of the most popular options for harvesting berries and fruits for future use. Apricot, raspberry, blueberry, strawberry, cherry, currant, cranberry, gooseberry, grape, blackberry … any jam for the winter is delicious. The easiest way to make it is raw cold jam without boiling. Canned berries in this way preserve all the useful vitamins for the winter. This review contains a variety of recipes for jam without cooking. But in order for the workpiece to be perfect, the technology and certain rules should be observed.

Raw jams without cooking - the secrets of making the perfect jam

Raw jam is best made from seedless berries: strawberries, wild strawberries, cranberries, lingonberries, sea buckthorn, raspberries, blackberries, blueberries, blueberries, gooseberries.
It is undesirable to mix different types of berries, otherwise they will lose their taste and aroma.
For most berries, 1 kg of peeled pulp requires 1.5 kg of granulated sugar.
If the berries are loose, watery or sour, increase the amount of sugar to 2 kg. Accordingly, and vice versa, for a sweet and dense berry, reduce its amount to 1 kg.
Instead of sugar, you can use powdered sugar, it will dissolve much faster, which will allow you to get ready-made jam in a few hours.
The most sugar-intensive berries are strawberries, raspberries, blackberries. they have a lot of water, but little sugar and gelling substance.
To prevent the jam from fermenting and turning into liqueur, you should follow the basic rules. Berries should be ripe, clean and fresh, storage jars and lids should be sterile, and raw jam should be stored in a cool place (refrigerator or cellar).
Sometimes the jam is covered with a 1-1.5 cm layer of sugar to form a cork, which prevents it from fermentation.
It will also keep the jam from spoilage, mold and fermentation, parchment paper between the lid and the jar.
You can add 3 tablespoons to raw jam. vodka to ensure the safety of the workpiece without delamination and separation of the syrup.
Push soft types of fruits with thin skins with a wooden mashed potato or grind through a sieve so that the loss of berry mass is minimal. Pass thick-skinned berries (gooseberries, sea buckthorn, black currants) through a meat grinder or grind with a blender to get a homogeneous jam consistency.
Liquid honey, zest, ground spices (ginger, nutmeg, cinnamon, vanilla) are added to the "raw" jam to taste.

We sterilize the jars

Ready-made jam should be packed in clean, sterilized and always dry jars. If water remains in the container, even a few drops, the jam may become moldy or fermented. There are several ways to sterilize jars.

In the oven: place the washed, wet jars in the oven at 100 ° C (no more than 130 ° C) and keep until they are completely dry, about 5 minutes.
Water: pour boiling water into a washed jar, cover with a lid and leave for 8-10 minutes.
Above the kettle: Turn the clean jar with the neck towards the spout over the boiling kettle and steam for about 5 minutes.
Over steam in a pot of water: Pour 1/3 of the water into the pot and install a special jar holder. When the water boils, place the washed jar with the neck down on the holder and steam it for 5 minutes.
In the microwave: Pour 1 cm of water into a washed jar and put it in the microwave for 2 minutes.

The lids must also be sterilized. To do this, immerse them in boiling water for 3-5 minutes, then take them out and put them on a clean towel to dry the water.

Raw Gooseberry Banana Jam

For jam, select unripe gooseberries, which have soft seeds. And take a dense banana without rot and black spots.

Ingredients:

Gooseberry - 1 kg
Banana - 3 pcs.
Sugar - 1 kg

Making Raw Gooseberry Banana Jam:

Peel the gooseberry berries from the tails, rinse, dry and mince.
Peel the bananas and beat with a blender until smooth.
Combine the banana mass with the gooseberry.
Pour sugar into the resulting mixture and mash until puree.
Stir and leave to completely dissolve the sugar crystals.
Pack raw gooseberry banana jam in sterile jars and store in the refrigerator.

Raw quince jam for the winter

From the aromatic sour yellow fruits of the Japanese quince, a wonderful healthy raw jam is obtained, in which all the vitamins are preserved.

Ingredients:

Quince - 1 kg
Sugar - 1 kg

Cooking raw quince jam for the winter:

Wash quince from natural sticky plaque. It is better to do this with a toothbrush.
Then grate the fruit on a coarse grater so as not to damage the seed box of the fruit, which ideally should remain in your hands.
Sprinkle the grated quince with granulated sugar and stir well.
Leave the mass at room temperature for 6 hours, so that the fruits let the juice flow.
Then mix the workpiece again and pack it into prepared sterile jars.
Cover the raw quince jam with nylon lids and put it in the refrigerator for storage.

Cold strawberry jam without cooking

Aromatic and ripe strawberries go well with juicy and sweet orange slices. From these main components, a tasty and healthy raw jam of moderate density is obtained, and with the preservation of all vitamins.

Ingredients:

Strawberry - 700 g
Oranges - 350 g
Citric acid - 0.5 tsp
Sugar - 1 kg

Cooking cold strawberry jam for the winter without cooking:

Rinse and dry strawberries ripe without damage so that all the water is glass, and remove the tails from the berries.
Peel the orange, remove the rough white membranes and divide the fruit into slices.
Grind the ingredients in a meat grinder until puree.
Add citric acid and sugar to fruit puree and stir until dissolved.
Pack cold strawberry jam for the winter without cooking in clean jars, seal with lids and store in the refrigerator for no more than two months. For longer storage of raw jam, double the amount of sugar.

Ginger with lemon and honey

Ginger jam with lemon and honey is a folk remedy for raising immunity, against colds and for weight loss. In the winter season, such a preparation will allow you and your family to remain always healthy.

Ingredients:

Ginger root - 200 g
Lemon - 300 g
Bee honey - 700 g

Cooking ginger with lemon and honey:

Peel, wash and dry a fresh, by no means flabby root of ginger. Then grate it on a fine grater.
Wash and dry the lemon. Take fruits of medium size, thin-cored, they are less porous than "brothers" with a thick crust. These have much fewer seeds.
Pour boiling water over the lemon so that the rind does not taste bitter. Cut off the coarse rind on both sides, cut the fruit into 4 pieces and remove the seeds, if any. Then twist it through a meat grinder.
Combine lemon and ginger mixture, add honey and stir. Melt too thick honey in a water bath beforehand, but do not heat it too much.
Pack the vitamin blank in sterilized jars, cover with a nylon lid and store in the refrigerator for 3-4 months.

Raspberry jam without cooking

An absolutely perfect recipe for an incredibly aromatic and tasty raspberry jam without boiling, which has one secret. The blank has an amazing ruby color, which remains bright and juicy throughout the entire shelf life.

Ingredients:

Raspberries - 1 kg
Sugar - 2 kg
Vodka - 20 ml.

Making jam without boiling raspberries:

Do not wash raspberries before preserving - this is important! For this reason, buy a clean berry. Sprinkle it with sugar and mash it with a wooden potato crush.
Combine the berry mass with sugar and mix well.
Leave the mixture to stand at room temperature to completely dissolve the sugar.
Fill the jars with the jam, leaving 1 to 2 cm to the lid, and pour the vodka on top. It will protect the workpiece from bacteria and swelling.
Roll up the lid and store in a cool, dark place.

Raw currant jam

Many people know that currants can be grated with sugar and refrigerated so that all the beneficial properties are preserved. But in this recipe, a zest is added to the raw jam, which will give the blanks a special piquancy.

Ingredients:

Black currant - 1 kg
Orange - 1 pc.
Sugar - 1.5 kg

Cooking raw currant jam:

Remove the currant berries from the twigs, sort, remove the spoiled berries, and wash.
Wash the orange and pat dry with a towel.
Twist the currants and orange in a meat grinder.
Cover the resulting puree with sugar, stir and leave for 2-3 hours to completely dissolve.
Pour the raw currant jam into sterilized jars and roll up the lids. Store it in a cool place.