How to make seedless raspberry jam with gelatin and agar-agar for the winter at home
From berries and various fruits, you can make a homemade sweet treat that will benefit the human body. This is a simple dish - raspberry jam. It is being prepared very quickly. Even a beginner in cooking can cope with the task if he observes important points.
Features of making raspberry jam
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 is chosen:
- Raspberry is a berry containing a minimum amount of gelling components. To get jam, you need to boil the mass for a long time with a lot of sugar. The addition of ingredients such as pectin or gelatin will help shorten the 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, the raspberries are dried on paper towels. If this is overlooked, excess moisture will make the mass too watery. As a result, the jam will take a very long time to cook.
When using gelling ingredients, pay attention to the manufacturer's recommendations. The instructions on the packaging may differ from the instructions in the recipe. In this case, the manufacturer's recommendations should be followed. Since the dosage has already been calculated, the jam will get a good taste and the required structure.
Raspberry preparation
One of the most delicate berries is raspberry due to its structure. Reaching maturity, it begins to sour, lose juice, and eventually dries out or disappears.
After picking ripe raspberries, you must immediately start cooking the jam. But before that, the berry must be washed and cleaned of dirt and insects.
Small bugs can often be seen on the branches and berries of raspberries. In no case should they get into the sweet mass. Soaking in salted water can fix the problem. After a few minutes, the insects will emerge, and all that remains is to rinse the raspberries under running water. After water procedures, the berries are laid out on the surface so that excess liquid is glass.
How to make jam at home
If a person hears the word "confiture", it may seem to him that this is some kind of delicious dish made from overseas ingredients. But this is not the case. This is a delicacy that is made from simple ingredients.All components can be found in the kitchen.
After boiling raspberry jam takes on an incredible aroma. It is so delicate that it melts in your mouth. The sweet mass can be spread on bread and eaten with tea. Blanks for the winter 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 of raspberries;
- 1 kg of sugar.
Preparation:
- Raspberries are washed and dried before cooking.
- The mass is spread in a cooking pot and covered with sugar. The container is covered with a lid and left for 5-6 hours. During this time, the berry will release the juice, and the jam will not burn to the bottom of the pan.
- Raspberries are placed on the stove and boiled until bubbles appear. As soon as the mass boils, mark 10 minutes, stirring it and collecting foam from the surface.
- Then make a slow fire and continue to cook the jam until it thickens. This usually takes up to 1 hour.
- Without removing the pan from the heat, the jam is poured into sterilized jars and rolled up for the winter with a key.
If you boil the jam for a long time, it will turn out to be too thick. It also affects its quantity - there is less jam. After the cans have cooled, they are taken out to the cellar. Jam can be stored at room temperature.
With gelatin
Ingredients:
- 1 kg of raspberries;
- 250 ml of water;
- 1.3 kg of sugar;
- half a teaspoon of gelatin;
- 2 g citric acid;
- 2 tbsp. l. boiled water (cooled down).
How jam is made:
- Raspberries are prepared for cooking, while simultaneously engaging in a gelatinous mass.
- Citric acid and gelatin are mixed in a glass. All are poured with cooled 2 tbsp. l. water and stir.
- Raspberries are laid out in a container, covered with sugar and filled with water.
- Put the saucepan with the mixture on fire and wait for the bubbles to appear. It is boiled for 10-15 minutes.
- Then add a gelatinous mass to the raspberries and mix the jam quickly for a minute.
After that, they do not wait for the jam to boil again, but pour it into the 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, closed in jars, is taken out to a cold place.
In a multicooker
You can also make raspberry jam in a modern kitchen device - a slow cooker. A person is only required to load the necessary components and select a mode. Cooking is carried out in a special bowl. During cooking, open the lid of the multicooker to mix the sweet mass.
Seedless
To get a more tender mass, the raspberries are ground through a sieve. This is very easy and simple to do. Raspberry jam gets a uniform consistency. But this procedure affects its quantity. Less raspberry jam.
Without cooking
As a result of cooking, a "live" jam is obtained with an incredible berry aroma. It can be made using any grinder with added sugar. After the sugar has completely dissolved, the raspberry mass is stored in the refrigerator. A large amount of sugar and low temperature will prevent the berries from spoiling.
With agar agar
This substance is a good alternative to gelatin. It doesn't taste like raspberry jam. It dissolves perfectly in raspberry juice. Allows you to achieve the desired density and consistency of jam.
Starch based
Acts as a thickener. It is a component of natural origin. The starch is dissolved in water and then added to the jam. This is done at the end of cooking.
With pectin
The ingredient makes 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 acidity.It gets even sweeter with added sugar. It is recommended to add lemon to diversify the taste. Instead of juice, they take the zest, rubbing it on a fine grater.
Frozen raspberry jam
It is possible to cook confiture not only in summer, when there is fresh raspberry. Frozen raw materials are also suitable for jam. The cooking technology is the same. Before boiling, the berries are left for a while to soften.
Storage
For daily use, the jar is placed in the refrigerator. She 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.
