The taste of raspberries is familiar to everyone since childhood.
It is harvested for the winter to enjoy the taste and aroma of this berry all year round.
In addition, raspberries are very healthy.
It is used to treat colds and many other diseases.
Therefore, even our great-grandmothers tried to cook raspberry workpieces as much as possible.
Raspberries with sugar for the winter - the basic principles of preparation
For harvesting, raspberries are harvested in sunny, clear weather so that the berries are well warmed by the sun. Raspberries are sorted, spoiled berries, specks and leaves are removed. Some housewives do not wash raspberries, believing that after that the appearance of the berries will deteriorate. But so you may not notice bugs. Therefore, it would be better if you dip the berries for 20 minutes in slightly salted water, and then rinse under running water.
Raspberry spoils quickly enough, so try to make preparations, only from fresh berries.
Next, cook raspberries with sugar according to the recipe that you have chosen. Berries can be left whole, or rubbed with sugar.
Whole berries are dried and laid out in sterile jars in layers, each sprinkled with sugar. In this case, the jar needs to be slightly shaken so that the berries are evenly distributed in the jar. Then the banks are covered with lids, sterilized and hermetically sealed.
In addition, raspberries and sugar for the winter can be prepared in the form of jam, jelly, confiture, jam or compote.
Recipe 1. Raspberries with sugar for the winter without cooking
Ingredients
a kilogram of raspberries;
sugar - 1.3 kg.
Cooking method
1. Sort the freshly picked raspberries, remove the spoiled berries and leaves. Pour raspberries in a wide bowl with water and leave for a couple of minutes. Then gently drain the water with the floating debris and put the berries in a sieve. Leave for some time to glass all the water.
2. Pour raspberries into a deep glass cup and mashed in any way convenient for you. This can be done with a regular potato pusher or a hand blender.
3. Pour the resulting raspberry puree with sugar, mix and leave for three hours to dissolve the sugar crystals. Mix the mashed potatoes again and place them in a sterile, dry glass container. Close tightly with nylon caps. Store the workpiece in the refrigerator.
Recipe 2. Grated raspberries with sugar
Ingredients
one and a half kg of sugar;
a kilogram of raspberries;
80 g of powdered sugar.
Cooking method
1. Sort fresh raspberries, remove leaves and rotten berries. To wash or not, decide for yourself. You can leave raspberries not washed, but in this case you have no guarantee that bugs will not get into the workpiece.
2. Pour raspberries into a deep bowl, sprinkle it with sugar and knead with a wooden crush to a puree condition. It should be remembered that the shelf life of raspberries directly depends on the amount of sugar. The more it is, the longer raspberries will be stored.
3. Leave the raspberry puree alone for 20 minutes to dissolve the sugar crystals.
4. Wash banks thoroughly, rinse, sterilize in an oven or over steam and dry. Spread raspberry puree in jars, sprinkle with icing sugar on top and roll tightly with boiled lids. Keep refrigerated. In winter, raspberries can be added to tea or used as a filling for pies.
Recipe 3. Raspberries, grated with sugar and currants
Ingredients
raspberries - 800 g;
sugar - 1 kg 300 g;
black currant - 200 g.
Cooking method
1. To sort out the currants, tear off the tails, put on a sieve and rinse under running water. Leave the berries to glass all the water.
2. Sort raspberries, remove leaves and spoiled berries. Pour raspberries into a wide bowl of water and leave for a couple of minutes. Drain the water, and throw the berries on a sieve in order to completely get rid of moisture.
3. Kill the currants in a blender until puree. Knead raspberries with a crush. Combine the grated berries in one bowl, cover with sugar and leave for several hours until the sugar is completely dissolved.
4. Mix the berry mixture again. Store the workpiece in the refrigerator, laid out in sterile, dry jars.
Recipe 4. Raspberries with sugar and gelatin without cooking
Ingredients
dry gelatin - 7 g;
a kilogram of raspberries;
half a glass of filtered water;
one and a half kg of sugar.
Cooking method
1. Sort fresh raspberries, remove leaves and spoiled berries, pour it into a wide bowl with water and leave for several minutes. Carefully drain the water with the floating debris, and throw the berry onto a sieve. Wait for all the water to drain.
2. Put raspberries in a pan and sprinkle it with sugar. Put dishes with berries in the refrigerator for four hours. During this time, raspberries will give juice, and sugar will dissolve slightly.
3. Then thoroughly grind raspberries with sugar with a wooden spoon until a homogeneous mass is obtained. You can do this with a hand blender.
4. Pour a little water into a small stewpan, pour gelatin into it, mix and let it swell for 20 minutes.
5. Put the stewpan on low heat and warm the mixture, without boiling. Pour the gelatin mixture into a raspberry puree with a thin stream and mix.
6. Wash the washed cans with boiling water and wipe dry. Put raspberries in the prepared container, close tightly with lids and put in the refrigerator for storage.
Recipe 5. "Drunk" raspberries with sugar for the winter
Ingredients
75 ml of vodka;
sugar - kilogram;
raspberries - a kilogram.
Cooking method
1. Sort fresh raspberries, remove leaves and spoiled berries. Pour them into a wide basin and cover with sugar. Stir, cover with a towel or lid to prevent dust from entering. Leave for ten hours.
2. Raspberries will produce juice, but all sugar will not melt. Stir raspberries every two hours and leave to insist further, covering with a lid.
3. Wash cans with soda, then rinse thoroughly and set upside down on a clean towel to dry them. Then sterilize and wipe them dry.
4. When the sugar has completely dissolved, add vodka and mix thoroughly again. Put raspberries in banks to the top. Seal them with boiled lids and send them to the cellar for storage.
Recipe 6. Confiture of raspberries with sugar for the winter
Ingredients
bag "Zhelfiks";
raspberries - a kilogram;
sugar - kilogram;
lemon.
Cooking method
1. We sort the raspberries, free the berries from the stalks and transfer them to a sieve. Rinse and dry.
2. Pour raspberries into a deep basin. My lemon. Using the smallest grater, remove the zest from it, and squeeze the juice out of the pulp. Zest and lemon juice are added to the bowl with berries. Mix, add sugar and "Zhelfiks".
3. Put the bowl on a small fire and cook for literally a minute, continuously mixing to dissolve the sugar.
4. The washed cans are sterilized and dried. We fill the container with hot confiture and tightly close the lids. Turn the cans upside down and leave them in this position for about ten minutes. Then turn over and completely cool. In winter we serve tea marmalade.
Recipe 7. Raspberry jelly with sugar for the winter
Ingredients
kilogram of granulated sugar;
one and a half kg of raspberries;
100 ml of pure water.
Cooking method
1. First of all, it is necessary to prepare the container. Wash cans under running water. Remove stubborn dirt with soda or detergent with a minimum amount of chemicals. Then put the cans in an oven warmed up to 60 ° C and leave for half an hour. Cover the table with a kitchen towel and place sterile jars and boiled lids on it.
2. Sort the raspberries, remove the spoiled berries and leaves. Pour the berries into a colander and rinse under a stream of water from dirt and dust. Leave the raspberries for about ten minutes to glass the water.
3. Transfer raspberries into a deep basin and crush it with a crush to a homogeneous mass.
4. Put a bowl of raspberries on a medium heat, pour clean water into the raspberry puree and bring the liquid to a boil. Boil raspberries for five minutes, then remove from heat and cool.
5. Set a sieve over a clean pan and rub the raspberry mass through it with a wooden spoon. Add sugar and mix. Put the pan with grated berries on a small fire and boil the mass for forty minutes, constantly stirring with a wooden spoon. Remove foam periodically.
6. Pour the hot raspberry mass with a ladle into a glass container so that a centimeter remains to the edge of the neck. Tightly roll up the cans, turn them upside down, wipe with a towel, put on the floor and cover with a blanket. Leave the blank for a couple of days until completely cooled and store in a basement or pantry.
Recipe 8. Jam from raspberries with sugar
Ingredients
pure water - 800 ml;
raspberries - a kilogram;
sugar - 800 g;
apples - a kilogram.
Cooking method
1. Wash the apples thoroughly, cut in half and remove the core. Dip the halves of the fruit in boiling water. Blanch for about three minutes until soft. Remove the apples with a slotted spoon and rub them through a sieve.
2. Sort raspberries, remove the spoiled berries and leaves. Pour into a wide basin with water and leave for a couple of minutes. Gently drain the water, throw the raspberries in a colander and leave until all the moisture has drained. Transfer to a basin and grind with a hand blender.
3. Combine raspberry puree with apple and mix thoroughly. Transfer the berry mass to a pan with a wide bottom and put it on a slow fire. After a quarter of an hour, add sugar, mix, continue to cook, stirring constantly, until thickened.
4. Put the finished raspberry-apple jam in sterile, clean jars and roll hermetically. Turn the cans over, cover with a blanket and cool completely. Store jam in the pantry or cellar.
Raspberries with sugar for the winter - tips and tricks
- Soak raspberries in clean water for a couple of minutes to get rid of debris and pests.
- It is believed that raspberries in contact with metal can quickly acidify, so it is better to grind it with a wooden crush, rather than a blender.
- If you want the crushed raspberries to be preserved as long as possible, add more sugar.
- Use only freshly picked raspberries for harvesting.
