Seedless Raspberry Jam Recipe

Fragrant, sweet raspberry jam is a tasty and healthy dessert loved by many, which is widely harvested for the winter. The only thing that usually slightly overshadows the joy of tea drinking with this fragrant delicacy is the presence in its composition of small seeds, which are abundant in raspberry berries. However, if you make some effort, you can make a dessert without this drawback. The result is seedless raspberry jam - a thick, homogeneous puree of ruby-colored berries, sweet with a characteristic sourness, which should suit even the most pampered berry jam lovers.

Features of making seedless raspberry jam for the winter

In order for seedless raspberry jam to work out in the best possible way, some important nuances should be taken into account when preparing it:

1. The ideal raw material for winter harvesting is berries harvested in your own garden. In this case, the raspberries do not even need to be washed. This will have a positive effect on the consistency of the delicacy, since the berries have the ability to absorb water and give it away during the cooking process, which makes the jam watery.
2. Raspberries are best harvested in dry weather. If you plan to transport it, then you should pick the berries from the bush together with the stalks (they will need to be removed just before cooking).
3. Berries for making seedless jam are recommended to choose medium size and dark color - ripe, but not overripe. If the raspberry is purchased, it needs to be sorted out, rejecting unripe and damaged fruits.
4. If necessary, it is advised to rinse the raspberries not under running water, but in a wide container using a colander. After that, the excess water should be allowed to drain, leaving the colander for a while over an empty bowl.
5. To get rid of the larvae of the raspberry bug, it is recommended to put the berries for a short time in a weak solution of table salt (1 tsp per 1 liter of cool water). Surfaced white worms must be removed with a slotted spoon, and then rinsed with raspberries 2-3 times and let the remaining water escape.

Ingredients

There are only two main components of thick and uniform pitted raspberry jam:

• fresh raspberries;
• granulated sugar.

Some recipes allow for additional ingredients. They, depending on the cooking technology, can be, for example:

• water;
• gelling agent ("Zhelfix");
• lemon peel or acid.

For details on how to make pitted raspberry jam with citric acid and water, see the video:

However, the easiest way to prepare this delicious winter preparation involves only two of the most important components, identified at the beginning.

Seedless Raspberry Jam Recipe for the Winter

Ingredients for the basic recipe for this delicious:

Making seedless raspberry jam:

1. Fold the prepared raspberries into a wide container and knead them thoroughly until smooth (using a submersible blender or potato grinder).
2. Put a bowl of jam on the stove. Turn on a small fire and, stirring occasionally, bring to a boil. Continuously stirring, cook the jam for 15 minutes.
3. Transfer the mass to a colander or fine mesh strainer and wipe thoroughly.
4. Weigh the resulting pitted mass (it should turn out to be about 1.5 kg). Pour an equal amount of sugar into it. Stir, put on the quietest fire and let it boil.
5. The jam should be cooked within 25 minutes, stirring and removing the foam that appears on the surface.
6. Pour hot jam into clean, sterilized jars and tighten with pre-boiled lids. Wrap in a blanket and let cool completely.

To do this, the bones should be washed and dried. Then they need to grind, using a coffee grinder or blender, to the size of grains of extra salt. Further 2 tbsp. l. seeds will need to be mixed with 1 tbsp. l. sugar, 1 tsp. cosmetic grape seed oil and 2 drops of an oil solution of vitamin A. A small amount of this scrub should be applied to the skin of the face with light massaging movements, and then rinsed with warm water. It keeps well in the refrigerator for a week.

Terms and conditions of storage

Pitted raspberry jam, prepared according to all the rules and packaged in sterile jars, can be left in a dry, dark place at room temperature (on the pantry shelf). Such a product may well be stored for 2-3 years.

Open jars of seedless raspberry jam should be kept in the refrigerator.

Conclusion

Seedless raspberry jam is an excellent way out for those who love the wonderful taste and aroma of jams and jams from this berry, but cannot stand tiny seeds falling on the tooth. To make this dessert option a success, you should additionally try, rubbing the boiled berries through a fine sieve. However, the result will be worth the effort. Bright, aromatic, thick jam will turn into a homogeneous mass, devoid of a hint of "annoying" bones. Such jam will be equally delicious and spread in a thick layer on a piece of brown bun, and as an addition to the most delicate curd casserole or manna pudding, and just a bite with a cup of hot tea. The most interesting thing is that even for the thick with bones left after cooking the jam, you can find a useful application by making a natural cosmetic scrub for the skin on its basis.

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