How to keep raspberries for the winter? TOP-6 step-by-step recipes for raspberry blanks at home for future use. Secrets and subtleties of cooking. Video recipes.
Delicious and aromatic raspberries are good fresh and in the form of winter preparations. Raspberries, harvested for the winter, are a great way to preserve the fruits and enjoy them in cold frosts. In addition to the well-known jam, you can make a lot of delicious preparations from raspberries. This is jam, and jelly, and jams, and confiture, and marshmallow, and marmalade. Berries in blanks can be combined with other fruits: black and red currants, gooseberries, cherries. Raspberries can be frozen on their own, with honey or sugar. There are many options for saving raspberries for future use. In this review, we will find out the most delicious and popular ones.
Harvesting raspberries for the winter - the secrets and subtleties of cooking
- Pick berries for harvesting in sunny and not rainy weather. Otherwise, the berries will boil during cooking, and the jam will become watery.
- Collect the raspberries in low, wide containers, placing the berries in 3 layers so that they do not crush them and they do not lose juice.
- To remove beetles from berries, use salted water (1 liter of water and 20 g of salt), in which immerse fresh berries for 10-15 minutes so that insects living in raspberries float to the surface. Then remove them with a spoon. Although the berries are rarely washed. This is done exclusively if there is a suspicion of bugs.
- Crumpled, unripe or dried berries with wormholes are not suitable for harvesting. Select only ripe, beautiful and strong fruits.
- Properly cooked jam, if the berries have not lost their shape, and their color has become slightly darker.
- The useful components of the berry will be preserved as much as possible, with minimal heat treatment. For example, five-minute jam. Minimal processing will keep the berries intact and attractive.
- The amount of sugar in the jam may vary. Standard ratio 1: 1. If 0.5 kg of sugar is put on 1 kg of raspberries, the jam is stored in the cold. 1.5 kg of sugar added to the blank will prolong and improve the safety of the delicacy.
- Cook the jam in a stainless steel pot. In it, it will cook evenly and will not burn.
- Cook the jam at a time from no more than 2 kg of berries. With so many fruits, the jam will not be digested, it will turn out fragrant, the berries will remain whole and will not boil over.
- Pour boiled raspberry blanks into jars hot, filling the container up to the shoulders.
- Wash jars with lids well and sterilize over steam or an oven.
Raspberry jam five minutes
Five-minute jam is one of the ways of harvesting useful and aromatic berries in order to preserve the maximum of useful substances and medicinal properties in them. Since the fruits are heat-treated for a minimum amount of time.
- Caloric content per 100 g - 329 kcal.
- Servings - 1.7 kg
- Cooking time - 7 hours
Ingredients:
- Raspberries - 1 kg
- Sugar - 1 kg
Cooking raspberry jam five minutes:
- Sort out the debris from the raspberries and remove the dry parts of the berries.
- Pour the fruits into a container in which you will cook the jam.
- Pour sugar on the berries, mix gently and leave for 3-6 hours for the fruits to exude juice and the granulated sugar to dissolve a little.
- Place the pot on the stove and turn on medium heat.
- Bring the fruits to a boil, and stirring constantly, cook them for exactly 5 minutes.
- Put the finished raspberry jam for five minutes in clean jars and close the lids.
- Store homemade raspberry jam all winter in a cool place like the refrigerator or cellar.
Raspberry paste
Homemade candy is a healthy treat that will replace industrial candy. You can cook it at home from any fruits and berries, and in this review we will learn how to make raspberry marshmallow.
Ingredients:
- Raspberries - 1 kg
- Sugar - 500 g
Cooking raspberry marshmallow:
- Place fresh and clean fruits in a container and add sugar.
- Boil the mass and stirring occasionally, boil it down to reduce the volume by 2 times.
- Wipe hot berries through a fine sieve or beat with a blender until smooth.
- Put the resulting puree on a baking sheet lined with oiled parchment and send to the oven.
- Dry the mass at 60 ° C for about 4 hours. If the fruit layer is thicker, dry for up to 6 hours.
- Cut the finished pastille into strips, twist and sprinkle with powdered sugar.
- Store them in special trays or boxes.
See also how to freeze whole raspberries.
Raspberry jelly
A simple recipe for making raspberry jelly for the winter at home. A beautiful raspberry dessert will delight you all winter. It is used for pancakes, served with pancakes, ice cream and simply consumed with a piece of bread or biscuits.
Ingredients:
- Water - 1 tbsp.
- Raspberry -1 kg
- Sugar - 1 kg
Making raspberry jelly:
- For this recipe, any berries are suitable, even rejected for jam.
- Pour clean raspberries with water and boil for 2 minutes.
- Strain the mass through cheesecloth folded in half.
- Pour sugar into the resulting juice and boil over low heat for 40 minutes.
- Remove the foam from the surface with a slotted spoon.
- For a test for readiness, 2 tbsp. put the jelly in a plate. If it hardens after 10 minutes, the jelly is ready.
- Pour it into hot jars with a volume of 0.5 liters and leave until it solidifies. A film forms on top of the raspberry jelly.
- Roll up the jars with lids and put the blank in a cool pantry.
See also how to cook mini-manniks with raspberries on kefir.
Raspberries in their own juice with sugar
Canning berries in their own juice is a simple and quick way to prepare them for the winter. Raspberries in their own juice with sugar will retain all the medicinal properties and allow you to prepare delicious, aromatic and healthy drinks in winter.
Ingredients:
- Raspberries - 4 kg
- Sugar - 1 kg
Cooking raspberries in their own juice with sugar:
- Place fresh and clean raspberries in an enamel bowl, pouring sugar over the layers.
- Leave the berries for 7 hours to let the juice start.
- Stir the mixture and place in clean jars to the very neck.
- Cover the jars with lids and sterilize the workpiece for 15 minutes.
- Roll the raspberries in their own juice with sugar, wait until they cool completely and put them in the pantry.
Raspberries with sugar, grated
Cooking grated raspberries with sugar without boiling is not only simple, but also pleasant, especially during the summer heat. Raw jam does not need boiling and cooking. The main condition for this preparation: the higher the storage temperature of the pureed raspberries with sugar, the more sugar you need to add.
Ingredients:
- Raspberries - 1 kg
- Sugar - 2 kg
Cooking grated raspberries with sugar:
- Sort the berries, rinse, dry and let the water drain.
- Rub the raspberries through a sieve or simply pour them with a potato pusher. The jam will depend on it without cooking, with or without seeds.
- Add sugar to the puree and stir thoroughly.
- Pour the grated raspberries with sugar into the jars and roll up the lids.
See also how to make raspberry curd cream.
How to freeze raspberries
Frozen raspberries will retain the maximum amount of nutrients. Frozen whole fruits for recipes do not need to be thawed. They are suitable for baking, dumplings, desserts, decoration. The fruit puree is usually allowed to thaw. Excess juice can be drained and prepared sauce, jelly, fruit drink, compote. Raspberry puree is suitable for cream, ice cream, sorbet.
- Whole berries. Sort the berries, put them in shallow trays covered with parchment so that the raspberries fit in one layer. Send them to the freezer. Pour frozen berries into plastic bags, remove air and seal tightly. Store the workpiece in the freezer at a temperature not exceeding -15 ° C.
- Raspberry with sugar. Put raspberries (1 kg) in a bowl, sprinkle each layer with sugar (300 g). If the sugar is coarse, grind it into powder first. Send the fruits to the refrigerator for 2-3 hours so that the raspberries let out the juice. Put the berries together with sugar into a container, fill with the released juice and send to the freezer.
- Raspberry puree. Stir the prepared dry raspberries with a potato pusher, rub through a sieve or purée with a blender. If desired, you can add sugar to the finished puree to taste. Pour the mass into a plastic container or ice molds and place in the freezer.
