Raspberry preparations for the winter. Culinary recipes and photo recipes Preparing raspberries in wet juice

How to prepare raspberries for the winter? The food for the season is set, melodiously, on the skin of the master. And really, what kind of raspberry preparations for the winter will help preserve the best bark and flavor of raspberries? How can they prepare with minimal expenditure of time and energy? What is the best way to cook raspberries? How much do you need to add zucchini to preserve the berries and not harm your body? You will learn about all this and a lot more from our article, where we see the most popular and simple ways to prepare raspberries for the winter.

It is recommended to pick raspberries in dry weather. At other times, the raspberries are full of moisture, and the berries are bursting with speed. I picked raspberries from a special garden plot - those that are guaranteed not to fall off the ground, not to be treated with chemicals, not to be washed, and not to mention sorted out.

If you picked up raspberries from your privates at the market, it’s better to wash the berries. To do this, put the raspberries in a bowl and carefully soak them in a bowl of lightly salted water (1/2 teaspoon of salt per 2 liters of water). This procedure includes chopping the berries clean and looking for raspberry worm larvae. After mitty, place the berries on a clean kitchen towel in one row to dry.

The optimal container for preparing raspberries for the winter is glass jars. You may also benefit from a glass of dancing (with juice) with a wide neck and lids that can be screwed together.

Jars and dumplings must be prepared - carefully rinse with baking soda and sterilize. Many jars can be manually sterilized in the oven - to remove the jars and bowls, place them on the tray and place in a cold oven. Set the temperature to 180 degrees. Squeeze the jars (dances) from the oven for 30-40 minutes.

A small number of jars can be sterilized in a microwave oven. You need to pour water onto two fingers of the jar and place them on a micro-chicken stove for 3-5 inches (depending on the volume) at a pressure of 600 W.

The lids for the jars are metal and can be screwed together, and polyethylene should be thoroughly washed with baking soda and wiped dry.

You will also need dishes in which to cook raspberries for the winter. Our great-grandmothers willed for this purpose to vikorist the middle basins. In most cases, such “luxury” is not available to current state farmers; they have to make do with saucepans/saucepans made of stainless, so-called medical steel.

I don’t recommend using enamel dishes for boiling; the trouts will cook and you won’t be able to immediately prepare the raspberries, as the zukor just sticks to it “tightly.” Thin-walled aluminum cookware is also of little use for cooking.

Prepare a container for freezing raspberries and zucchini for the winter - I use small plastic containers with a lid. They need to be washed and dried.

Now that the first steps are completed, you can proceed immediately before preparing the raspberries for the winter.

Frozen raspberries: preserve the taste and barkiness to the maximum

Frozen raspberries are a wonderful base for preparing compotes, fruit drinks, mousses, jellies and other desserts. Moreover, as nutritionists sing, frozen raspberries themselves preserve the most brown substances.

To freeze, simply sort through the raspberries, do not wash them. Then place the prepared berries in one row on a separate plate or tray - this will prevent the frozen raspberries from becoming “lumpy”. Place the mixture with berries in the freezer, turn on the freezing mode - this way the berries will freeze quickly and evenly, preserving the food value and savory power to the maximum. If the berries are frozen, seal them in plastic bags or containers.

Frozen raspberry puree: tender, tasty, brownish

Frozen raspberry puree - no need for licorice, cinnamon, easy to prepare raspberries for the winter. without cooking. The taste and aroma of raspberries prepared in this way when defrosted become virtually unchanged! Raspberry puree prepared in this way serves as a wonderful addition to tea; it can be poured over ice cream, porridge, ice cream dumplings, and cheese casserole. In the freezer, the puree is stored practically all winter without losing its taste.

To prepare raspberry puree, sort out the berries and add the zur to 1 kg of berries - 0.2-0.3 kg of zur. Mash the berries with a wooden spoon, stir the zukor until smooth. Then transfer the raspberry puree to a small plastic container (container), cover with lids and place in the freezer.

Raspberries rubbed with zur: and lashes, and licks

The prepared raspberry preparation is delicious, full of vitamins and at its simplest. without cooking. To prepare raspberries for the winter in this way, take 1 kg of berries and 1.5-2 kg of zucchini. The thickness of the zucchin is varied according to the time taken to preserve the workpiece - the longer it is, the longer it will take to take the zucchini.

Thank you for this method of preparing raspberries for the winter. defend, otherwise their sourness is great.

Sort through the raspberries, remove any bruises, overripe or mechanically damaged berries. Place the sorted raspberries in a separate bowl and add the zuccer. Mash the raspberries with a wooden or plastic spoon until smooth. It is not advisable to use a meat grinder, blender or other metal devices to refine raspberries, as fragments of vitamins will collapse upon contact with metal.

Pour over the raspberries and zest in a warm place (for example, on the kitchen table) for a few minutes - in order to make the zest, which in this recipe is supposed to be rich enough. When preparing raspberries, you will need to stir them periodically to ensure residual disintegration of the zucchini.

Top with grated raspberries and zukr absolutely dry sterilized jars. I recommend scooping a 0.5 cm ball of zucchini on top, saving the wine to create a non-permeable crust and setting aside the preparation for baking.

Cover the jars with pureed raspberries with prepared polyethylene lids and store them in the refrigerator. Use it as a savory dish or as an addition to porridge, dumplings, or casserole.

Dried raspberries: saving effort, time and place

A simple, cheap and easy way to prepare raspberries for those whose kitchen space does not allow them to place a lot of cans on it. Prepared in this way, raspberries are ideal for preparing savory infusions, infusions, vitamin drinks, compotes, and also as an addition to cake batter.

For drying, peel the raspberries from the tops and leaves. You can pick the berries with mechanical damage, but you won’t get away with it.

Dry the raspberries in an electric dryer or in an open oven for 2-4 years at a temperature of 45-50 ° C, crushing them into one ball on the deck. Cool the dried raspberries and store them in a dry place, packed in jars, boxes or thick paper bags.

Raspberries in wet juice: minimum zucru, maximum bark

The preparation of raspberries is simple, tasty, low-calorie, and can be stored at room temperature. Raspberries in fresh juice are a wonderful basis for preparing jelly, compote, fruit drink, jelly and other drinks and desserts in the winter.

To prepare raspberries for the winter in dry juice, sort out the berries, rinse and dry if necessary. Place the prepared berries in deep bowls in balls, sprinkled with cucumber powder, dividing for 1 kg of berries - 100-200 g of cucumber.

Pour the raspberries into the dishes in a warm place for a few years, during which time let the berries drain and dissolve the zucchini.

Afterwards, you need to transfer the raspberries and juice into the jars you are preparing. In this case, the mixture does not have to reach one or two centimeters to the edge of the jars. It is important that during sterilization the raspberry paste does not flow over the edge. Place jars filled with raspberries and their juice into a wide saucepan, cover with crackers. Pour cold water into a saucepan and sterilize the jars for fifteen minutes until it boils. Seal tightly, turn over and leave until completely dry.

Raspberry compote without sterilization: bark on skin spots

The raspberry compote in this recipe is unsweetening, sweet and sour, with a light aroma. In this recipe, raspberries cannot be sterilized, so the brown power of the berries is preserved in the compote.

To prepare the compote, sort the berries, rinse and dry if necessary. Place prepared (sterilized) jars of any capacity at a third of the height. The rest of the time, I will choose not to use three-liter jars, but second-two-liter jars, so the compote will definitely not stagnate.

Pour hot, not boiling, water over the berries to the top of the jars. Standing time is 10-20, long-term. Then pour the water from the jars of raspberries into a saucepan, bring to a boil and pour the zukor into a one-liter jar - 100 g zukru. Wait until the syrup is in the key.

Then carefully pour the syrup into the jar of berries so that it overflows from the top - this way the jars don’t lose moisture and the compote is preserved better. Seal the jars of raspberry compote hermetically, turn them over, cover warm and let cool. Then turn it to the exit position.

If everything is done correctly, the raspberries will settle to the bottom - which means that the process of self-sterilization of the crops is carried out properly. Raspberry compote for the winter can be stored at room temperature all winter, far from the sunshine and batteries.

Classic raspberry jam for the winter: savory liquids

Raspberry jam is not just a tasty treat, but a natural, effective treat against heat and cold. It has a characteristic, bright expression, relish and aroma. One little bit (or any kind of jam) has a high concentration of zukru, so it’s easy to absorb the raspberry jam.

It is better to pick the raspberries for jam when they are unripe, so that they retain their shape after boiling.

Beforehand, sort the raspberries - remove the crushed and crushed berries (you can make raspberry jam from them).

Brew cherry syrup. To do this, pour 1 kg of cherry blossom into a glass of water and heat over medium-high heat. Stirring, wait until the turmeric has completely broken down and the syrup becomes thin and clear.

Then boil the syrup of 1 kg of prepared berries, bring the mixture to a boil. Change the vogon and cook the jam for 5-7 minutes. During the cooking process, do not overdo it, but lightly lift the saucepan so that the berries are evenly covered with syrup - this will help preserve the shape of the berries.

Remove the bowl of raspberry jam from the heat and let cool. Then repeat the process two or three more times - bring the jam to a boil, rub 5-7 quills on the fire, remove from the fire, cool. During the boiling process, it is necessary to remove the foam to allow it to cure.

Indicate that the jam is ready: drop a drop of jam onto a saucer - it will spill. In addition, the finished boiled berries are distributed evenly and do not float on the surface. The syrup itself is responsible for thickening, the berries become dark and thin.

When the raspberry jam is ready, place it hot in sterilized jars in a dry glass and cover with nylon lids. You can save raspberry jam at room temperature.

Raspberry jam: everything goes on the right

This preparation of raspberries for the winter may be similar to jam, so for their preparation you can overcook, mint, or mechanically damage the berries.

To make raspberry jam, pour raspberries into a saucepan, pour in a bottle of water (volume 250 ml) and boil 3-5 quilins over low heat. In this case, you need to intensively mash the berries with a spoon and mix them.

Then add zuccor from the raspberry mixture to the raspberry mixture. Cook jam for 20-25 minutes. During the cooking time, the jam must be stirred periodically and skimmed off until it has settled. The prepared jam has a unique thick structure. The readiness of raspberry jam is determined by the fact that when jam is boiled, if a drop of jam is dropped on a saucer, it will lose the specks and will not spread.

Finally, add 2-3 g of citric acid to the jam. Pour the hot jam into prepared jars and seal with plastic caps. You can save raspberry jam at room temperature.

We hope that the following recipes will help you prepare raspberries for the winter with minimal expenditure of time and effort, and with maximum benefit for the body.

Olena Stanovova

This amazing raspberry dessert should not be mixed with other products in order to enjoy the aroma and enjoy the whole fresh berries.

This is not a compote, in which the berries become pale and give up all their “energy” to the rare fruit. Raspberries in wet juice are a wonderful preparation for the winter, which again demonstrates aesthetic and savory harmony. Raspberries and juice can be added to light alcoholic cocktails to show off their beautiful berries.

Try also preparing, for example, a compote from frozen raspberries and a savory pie from red berries.

Recipe ingredients:

• raspberries – 1.8 kg.
• tsukor – 750 gr.
• citric acid – 2/3 teaspoon.

Preparing raspberries for the winter.

Choose the best berries. As the stench will appear to a fresh eye, this is how the stench will be lost after sterilization. Wash yourself up and eat the raspberries.



Mash the raspberries from the beginning, making sure not to harm them if you apply them. Take a large glass or ceramic bowl. Place a ball of raspberries on the bottom, then add a spoonful of citric acid and sizzle with the zuccer.



Add another portion of raspberries, simmer them and sizzle again with the zukr.



So draw the balls and fill the whole bowl.



The upper ball of the cucru may be found. I’ll swear to tighten the cup with grub and put it in the refrigerator overnight.



Remove the cup from the refrigerator and remove the liquid. Place the dishes on a sunny windowsill for 2-3 years. This rich stage of “extracting” juice is related to the importance of the integrity of the berries.



If you immediately leave the bowl in a warm place for 3 years, a lot of juice will appear, and the raspberries will change shape and become wrinkled. When the raspberries begin to be put into jars, on the top of the berries there may still be crystals of cucumber that have not been spoiled.

Sterile jars are filled to the level of the slabs. If you put in the zukor, it will leave more room for the future juice without spoiling. As a rule, after the raspberries have been dried for this hour, there will be enough juice to cover all the berries. If the raspberries appear hard or unripe, you can add a little water.

Raspberry rightfully swears and swears. This berry is bursting with marvelous relish, unique aroma and great richness of brown flavors. There are a lot of people singing about this, how to prepare raspberries for the winter. During the cold season, the body especially requires vitamins and minerals, which are so abundant in natural gifts.

There are a number of options for preparing raspberries. This berry can be frozen, made into jam, or pureed with cucumber. Another thing is that the gospodarks are rich in home-cooked recipes that take up a minimum amount of time and effort. Well, there are a lot of ways to save lifelong speech in raspberries without wasting colossal energy.

How to prepare raspberries for the winter: feed the raspberries

In addition, to the extent that the berry was correctly picked and preserved, the flavor of the products prepared from it lies in abundance. So the quality of homemade preparations is indicated by the master’s craftsmanship, and by the peculiarities of the cheese. So, you should pick raspberries in dry weather. It’s amazing that the berries, the berries, the vologa, they’re kicking ass.

If the raspberries were grown in a damp garden plot, without chemicals and did not touch the ground, then they can not be washed, but simply sorted. Berries bought at the market need to be consumed. To do this, you need to put them in a container, and then carefully soak them in a little salted water (0.5 tsp of grub salt per 2 liters of water). Don't just pick the berries clean, but remove the raspberry worm larvae from them. After processing, the cheese must be spread over a clean towel in one row and left until completely dry.

To preserve the fruit, pour out glass jars. Also go for the dances with the lids that will screw up, and the wide neck (for example, that they lost after soaking in the juice). Containers for curing must be prepared in advance: carefully mix them with baking soda, and then sterilize.

If large-scale canning of berries is planned, the dishes can be processed in the oven. To do this, you need to place clean pans and jars on the tray, close the oven door and set the temperature to 180 degrees. After 30-40 minutes, the glass container will be ready for further actions.

It is easiest to sterilize a small number of dishes in a microwave oven. To do this, you need to pour water into the skin on 2 fingers. Then place the jars or dumplings in a microchicken oven, which operates at a pressure of 600 W, and trim for 3-5 quills. To harden the crusts, you need to remove them from baking soda and wipe them dry. They can also be sterilized.

No utensils are suitable for cooking. Previously, our grandmothers used to buy copper basins, but today’s state-givers will not have such a “luxury” again. The best option would be saucepans or saucepans made of stainless steel. Enameled containers should not be steeped properly, as the zuccor may boil until the bottom is boiled for an hour. Thin-walled aluminum cookware is also not suitable for preparing jam.

For freezing berries, small containers with a lid made of plastic are suitable. Before use, they must be washed and dried thoroughly. The worst option would be thick plastic bags.

Frozen berries preserve all vitamins and microelements. Syrowin can be distilled for preparing fruit drinks, compotes, jellies, mousses and other desserts.

How to prepare raspberries for freezing? You need to sort the cob (if you do this, it is not necessary), then lay it out in one row on a tray or a large plate. You need to be as careful as possible so that the berries do not bunch up in the mounds.

After this, place the cream with cream in the freezer and turn on the freezing mode. When the raspberries arrive, you need to place them in containers or thick plastic bags.

Frozen raspberry puree: sweet and delicious

Those who appreciate aromatic and not boringly sweet desserts will appreciate frozen berry puree. Gotuvati yogo easy ta simple. The product can be served before tea, steeped as an ingredient in homemade frosting, and also used as a filling for cheese casserole and lined dumplings. Raspberry puree stays in the freezer all winter.

To prepare the dessert, you need to sort out the berries and add the cucumber. For 1 kg of raspberries there are 200-300 g of apple juice. Then you need to pick the berries with a weaver and stir the zukor until completely broken. Then pour into containers and place in the freezer.

Raspberries, grated with cucumber: delicious and cinnamon lasso

With this recipe, you can prepare a fragrant dessert without having to bother with the stove. This is a melodious appreciation for gentlemen who should not bother with preparations for too long. For 1 kg of raspberries you need 1.5-2 kg of zukru (depending on how much you plan to save lasso). It is important to remember: you cannot pick the berries before cooking, otherwise the fragments will cause them to sour.

It is necessary to sort out the raspberries so that the raspberries do not end up with bruised, damaged or overripe berries. Then sift the milk into the mixture and seal it with the cucumber, after which we stir it until a homogeneous mass is obtained. To prepare the product, you need to use a blender, mixer or food processor to combine all the brown mixture that is in the raspberries.

The cheese must be kept away from the warm place for a few years. This is necessary in order for the tsukor to grow. When you prepare it, you need to stir it hour after hour until the zukor completely disintegrates.

Then place the product in dry, sterilized jars. Approximately 0.5 div of cukru is placed on top of the bazhano nasipati workpiece. When the wine is saved, it creates a brittleness that is impenetrable to the wind, which evades the wetness of the weasels.

The jars must be closed at the back before preparation with polyethylene lids and placed in the refrigerator. This product can be used as liki or added to porridge, casseroles, dumplings.

Dried raspberries: quickly, economically, manually

If you don’t have enough space in the kitchen, but you want to eat delicious berries, then you can prepare them in a dry way. The resulting product will become an ideal raw material for preparing medicinal infusions, infusions, and vitamin cocktails.

For drying, it is optimal to ripen thin, slightly unripe raspberries (you can place them on the tops and leaves). Avoid mechanical damage to the berries. Smut, so that the bag product does not have overripe syringe.

You need to spread the raspberries on the deck into one ball and place them in an electric dryer or in an open oven. Each berry needs to be harvested for 2-4 years at a normal temperature of 45-50°C. Remove the dried milk from the liquid until cold, and then place it in boxes, jars or thick paper bags.

Raspberries in wet juice: an ideal dessert with a small amount of zucchini

You can save raspberries in sweet juice for the sake of your room. It suits those who take care of their figure and are perfect for preparing jelly, fruit juice, compote, and dessert.

In order to make lasoschi, you need to sort out the berries. You can wash it and dry it. Place the prepared milk in a deep bowl in balls, drizzling with the curry. For 1 kg of raspberries you can add 100-200 g of pulp.

The dishes you prepare need to be placed in a warm place for about a year. Within an hour, the tsukor will be broken up, and the berries will be left alone.

After this, the syrup must be placed in a jar in preparation for the glass. Carefully adjust: the masa may reach the edges of the dish by 1-1.5 centimeters. Otherwise, the liquid may flow over the edges of containers during sterilization.

Jars filled with product must be placed in a saucepan with a wide bottom and covered with lids. Pour cold water into the dishes and sterilize the containers with the product 15 minutes from the moment of boiling. Then the containers must be hermetically sealed, turned over and left to cool.

The compote, prepared after this recipe, has a sour and delicious taste. During the cooking process, raspberries cannot be sterilized, so they come out even brown.

You need to sort out the stem of the berry. You can wash and dry them. Then the cheese must be placed approximately 1/3 of the way up to the sterilized (prepared) jars. It is optimal to use 1.5-2 liter containers.

Raspberries must be doused with hot water, not dill. The skin bank is filled to the top. Then add 10-20 pieces of product (according to the capacity of the container), then pour the water from the jars of berries into a saucepan and place on the stove. Once it has boiled, you need to put the zukor in a jar: in a liter jar - 100 g of zukor.

Once the syrup is in full swing, you need to carefully pour it into the jars of raspberries so that it overflows over the top. It is better to save the compote longer, so that the containers do not run out of water. Then the jars containing the liquid must be tightly closed, turned over, and wrapped in a warm carpet. As this product is cold, the dishes can be turned on the cob.

To ensure that the recipe is correct, add berries. The stench will settle to the bottom of sealed jars only after proper sterilization. The finished compote can be stored at room temperature far from batteries and a solar light.

Raspberry jam for the winter: a classic recipe for savory liqueurs

Many people swear by raspberry jam not only as a dessert, but also as an antipyretic remedy for colds. This product is famous for its wonderful taste, subtle aroma and great thickness of fruit. Oh dear, it’s a shame to live this life, but in the world.

This recipe requires a few unripe berries. After preparing the stench, preserve its shape. Before boiling, the raspberries must be sorted. All the berries were removed from the burning mass and the berries were crushed.

Then cook the churic syrup. To do this, you need to pour 500 ml of water into 1 kg of cherry and heat it on a low heat, stirring regularly until the cherry sand is completely broken up. The result may be a clear and rare syrup.

After this, you need to add 1 kg of prepared raspberries to the licorice, bring the mixture to a boil, change the heat and cook for another 5-6 quills. There is no need to stir the jam, but lightly grab the pan so that the syrup evenly covers the berries. Let us save the raspberry shape.

The dishes containing the product must be removed from the heat and discarded until the mixture is cooled. After this, you need to bring the jam to a boil 2-3 times, rub 5-7 quills on the fire, then remove from the burner and set aside. At the end of the cooking time, remove the foam that settles on the surface of the licorice mass.

The jam is ready, since the product, which has been served on a saucer, does not spill. In addition, the culprit of the berries is found in all syrup, and not floating on the surface. It is important to ensure that the raspberries, when cooked correctly, have a thick consistency, and when the raspberries are ready, they have a dark color and high thickness.

The resulting product is then spread hot into dry and sterilized glass jars, and then covered with nylon lids. You can save it at room temperature.

Raspberry jam: every berry never goes to waste

Overripe and mashed berries are optimally cured for making jam. First you need to put the raspberries in a saucepan, then pour in 250 ml of water and cook for 3-5 minutes over low heat, stirring regularly. You need to intensively mash your berries with a spoon from time to time.

Then add the pulp to the mix. 1 kg of raspberries can contain the same amount of zucchini. After that, cook the jam for 20-25 minutes, stirring regularly and skimming the foam from the surface to set.

At the end of the cooking process, you need to add 2-3 g of citric acid. Please remember that when preparing raspberry jam it is due to its thickness and uniform consistency. It can be stored in a glass container, since in small quantities the wine will not spread over the top of the saucer.

The product must be poured into prepared hot jars and sealed with polyethylene caps. Save dessert at room temperature.

– then such berries, which come out as fresh as possible, can be distilled for the preparation of various herbs. You can also cover raspberries using the same principle. The berries are very tasty, as they say about freezing, so if you want to preserve them and preserve them during the cold season, then it’s best to take note of this recipe for raspberries in dry juice.

It’s really hard to notice that the raspberries will look the same as fresh, but it’s really impossible, even though the raspberries themselves are very tender. Its taste will be exactly the same as that of freshly fermented berry. The raspberries are poured into the wet juice with the zest, but the quantity is very small, so in this case the wine acts as a preservative, but also adds some flavor.

The process of canning raspberries in your own juice for the winter is very easy, I will be happy to share with you all its nuances. Well, let’s get started: raspberries for sweet juice - recipe with photos for your service!

Ingredients:

• 1 kg raspberries;
• 350 g cucru.

*The specified quantity of ingredients yields 0.85 – 0.9 liters of preservation.

How to add raspberries to sweet juice:

To preserve the juice, select large, uncooked raspberries. We sort through the berries, loose leaves and fruit stalks. If you smell like raspberries (for example, from your garden plot and you know that the raspberries are not pickled with anything), they do not need to be washed. Otherwise, place the raspberries in a crusher, which is lowered into a container of water. Then we lift the dumplings with berries and let the water drain out. Let's add 10-15 raspberries so that the glass contains water.

Place thin raspberries into a bowl or wide saucepan and add some of the zucchini.

Estimate how many raspberry balls you will have, divide the zukor into how many pieces. This is how you cook raspberry balls and cucumber until you run out of ingredients. There is a buti ball of cucru on top. Cover the container with gauze or a lid, so as not to waste the drink, and set it aside for 5-8. The time for cooking is approximate: it depends on the type of raspberry, the temperature of the berry and the temperature of the kitchen.

During this hour, the raspberries will have settled, let sit. The syrup, once cooked, will reach approximately 1/3 the height of a raspberry.

The size of jars for this type of preservation depends on the criteria. If you use raspberries for compotes or for decorating desserts, it is better to package them in small jars, or for pies - in larger jars. Jars for berries should be carefully washed with water and baking soda and rinsed. We sterilize in any way that is convenient for you. The crusts are also washed with baking soda and boiled for 4-5 minutes. The prepared jars and lids are carefully wiped dry. We put the olives and juice into jars, filling them up to the very top.

We cover the jars with cracks. The bottom of the pan is lined with a serving dish, insert jars of raspberries and fill with cold water. The water must reach the tops of the cans. If you have raspberries arranged in jars, which vary greatly due to their height, it is better to sterilize them in different containers. Place the saucepan with the jars on the stove. On high heat, bring the water to a boil, then change the heat so that the boil is not too boiling. Nutrition is important - how long does it take to sterilize raspberries in wet juice? We sterilize the berries in small jars with a length of 20 cm. 0.5 -1 liter jars of raspberries are sterilized for 25-30 minutes.

After sterilization, the jars are hermetically sealed and turned upside down.

Rich in vitamins, raspberries are, by their medicinal powers, essential during the autumn-winter period of increased respiratory illness.

Vicor berries are used as prophylaxis during the current period of illness. Let's not talk about illnesses.

Raspberry jam is loved by most lasuns! And what delicious pies come out of the raspberry filling!

Please note to all recipients of this recipe that we present easy recipes for preparing raspberries in wet juice for the winter.

Traditional recipe

Zagalom recipe for 900 grams of finished product. We need:

• 1 kg of fresh raspberries;
• 300 grams of tsukru-pisk;
• A clean, dry bottle with a volume of 1 liter, or a plastic container;
• Plastic cover;
• If necessary: ​​blender or whisk.

Zagalom is a classic recipe for raspberries and raspberry juice that is so easy for the winter. You will get infected in this way. Wash the berries, carefully place them on a dry towel, and dry.

Sort out the zipped berries from the paste, which stand out for the color. If you want to enjoy the fresh appearance of whole berries, you will have to spend more than an hour on preparation.

After drying, place the berries on a plate and place in the freezer for 10-15 minutes. Thanks to the fact that the main warehouse of raspberries is s_k, tobto. homeland, frozen in the minds, the berries will become medicinal.

To preserve the raspberry shape, we need a straight container (you can use a bowl or jar, like in the photo). Carefully place the frozen berries into a container, covering them with their peel.

Respect! There is no need to actively mix the mixture with the sugar. Without pressure, gently, with your hands, combine the two components. Add for 30 minutes, during which time the raspberries will release their juice.

Close the lid tightly and put it in the freezer for the winter. If you have jars, you need to transfer the berries into them. Well, if you are rolling up, then it is absolutely necessary to sterilize the containers with lasso.

Did you want to get some clothes on? Take it out, defrost it and enjoy the taste of summer sun and the aroma of fresh berries!

If preserving the shape of the berry is not particularly important, use a spoon, a whisk or a blender to speed it up.

Mix the zuccor and raspberries, transfer to a jar, cover with a lid and return to the freezer for the winter!

Such a warehouse is a wonderful addition to milk pancakes with sour cream, cheesecakes and casserole. It defrosts instantly, and is easily topped up with a simple spoon placed over the frozen surface.

Varennya with raspberry and raspberry juice

Varenya – let’s cook! We know, gentlemen, that you need to cook raspberry jam carefully, according to your knowledge, otherwise you can get away with a very tasty result. Let's get into it!

Prepared:

• 1 kg of fresh raspberries;
• 1 kg tsukru;
• Enameled saucepan;
• Wooden a spoon or a spatula;
• The jar is sterilized.

The berries are washed, dried, and covered with cucumber. Can be left for up to a year without stirring. We wait until the raspberry juice seeps out completely. Stir with a wooden spoon and place on low heat.

It is important to avoid excessive boiling. As soon as the jam has boiled, remove it from the stove in the first second. Let it freeze until completely cold. Then, the manipulation itself reveals something else.

Do you like thicker jam, more like jam? Boil according to the same scheme and then cook again.

When the boil is still boiling, pour the jam into the jar and roll up the lid. If you have raspberry jam in cold juice, keep it in a dark, cool place.

If the recipe is for finishing, the color of the cooked jam is due to the fact that it’s ruby! In most cases, the recipe is often called “Pyatikhvilinka” for jams.