Quick preparation of raspberries for the winter: easy and without cooking. "Drunken" raspberry jam without cooking with vodka

Friends, how do you harvest raspberries for the winter? I found for myself a simple and convenient way to harvest raspberries with sugar for the winter without cooking. Raspberry is a delicate, juicy berry with a delicate aroma and delicious taste, and raspberries are also a storehouse of phytonutrients: vitamins, minerals and useful organic acids. To preserve the healing and flavoring properties of this wonderful berry, I cook fresh raspberry jam, sometimes it is also called "raw". When cooking (heating) berries, phytonutrients are practically not preserved.

Benefits of raw raspberry jam:

Raspberries are excellent antioxidants, have anti-inflammatory, antipyretic and antibacterial properties, so fresh raspberries are an excellent home remedy for colds.

Raspberries with sugar for the winter without cooking - a recipe for raw raspberry jam

What we need to make raw raspberry jam:

Naturally, the raspberry itself and granulated sugar, usually I take 1.2 kg of sugar for 1 kg of berries. However, you should always evaluate the berry itself first, if your raspberries are very loose, watery and not sweet (for example, it was a rainy summer), then the amount of sand should be increased to 1.7 kg per 1 kg of berries, then your raspberry jam will not ferment.

Select only fresh berries for jam. Rinse the berries well. Transfer the finished jam to sterilized jars. Store such raw jam in a cool place (refrigerator or cellar), in winter you can put jars of jam on the balcony, a large amount of sugar will prevent the jam from freezing.

How to prepare raspberries with sugar for the winter without cooking

1. The berries should be washed carefully. How do you wash raspberries, or do you prefer not to wash this tender berry? I still tend to think that raspberries should be washed, especially those that were bought at the market. With water, dust, dust, and insects leave the berries. It is not recommended to wash raspberries under running water, because of this the berry is easily destroyed. To rinse the raspberries, you need to place them in a colander, and lower the colander with the berries into a container of water. The procedure can be repeated several times, changing the water (depending on the degree of contamination of the berries). Then the berry must be left in a colander for a while so that the water is glass.
2. Now the raspberries should be rubbed. For these purposes, you can use a mortar or saucepan. I usually grind raspberries with a mashed potatoes in a saucepan, I like it when whole berries come across in the jam. For large batches of raspberries, you can use a meat grinder or blender.
3. Sprinkle the grated berries with sugar. Stir and leave for 3.5 -4 hours at room temperature to dissolve the sugar. Keeping longer is not recommended, as the jam may begin to deteriorate. Again, mix the berries, see that all the sugar is dissolved. Now we lay out the finished jam in sterilized jars and close the lids.

Here is such a simple recipe for harvesting raspberries with sugar for the winter without cooking. Everything is very simple and quick to prepare. In this way, you can cook not only raw raspberry jam, but also make a blank from other fruits and berries, for example.

7 minutes to read

In the midst of the ripening of berries, each housewife tries to prepare them in as many quantities as possible. Raspberries are the most popular - they contain many useful substances, some of which are preserved even during conservation.

Harvesting for the winter can be done in many different ways - this berry retains its beneficial properties in the form of jam, jelly, jam, jam, syrup. To preserve most of the trace elements and vitamins, you can use recipes that involve a minimum of heat treatment. So, you can reduce the cooking time or do without it altogether.

ground berries

A harvest made in this way will contain almost all the vitamins and minerals that are found in fresh fruits. It is necessary to take washed raspberries and sugar in a ratio of 1: 1 and crush in a bowl with a crusher. To preserve the taste of raspberries, it is better to use a wooden pusher and glass, enamel or plastic dishes.

Important! The amount of sugar in the recipe depends on the shelf life. So, if harvesting is done for the winter, the 1:1 ratio is maintained. If the mixture is stored for a year or more, the amount of sugar should be increased by 1.5-2 times.

Grind the berries to the desired consistency. So, the consistency will be more homogeneous if you grind them for at least 15 minutes.

Raspberries grated with sugar

It is best to store the berry mass in glass jars of small capacity - up to 0.75 liters. Before use, the container must be doused with boiling water.

The mass should be decomposed into jars, leaving a couple of centimeters at the neck. For better preservation of raspberries, a 1 cm layer of sugar should be poured into jars on top of it. Over time, it will turn into a strong crust that protects the workpiece from oxidation.

Advice! If the mixture is stored in a high humidity environment, the sugar may dissolve. When making jams for up to 30 days, you can not pour an additional layer of sugar.

Banks can be covered with a layer of polyethylene or parchment, fixing it on the neck with an elastic band or rope. This recipe helps to do without cooking, but the finished mixture can only be stored in the refrigerator.

dried raspberries

Many recipes involve either heat treatment of raspberries or cold storage. You can save the maximum useful properties of the berry by saving it simply in the pantry. Dried raspberries can be stored for more than one winter. From 10 kg of fresh raspberries, you can get up to 1.2 kg of dried raspberries.

dried raspberries

• 1 kg raspberries
• 400 ml distilled water
• 400 ml lemon juice

Advice! For drying, it is better to choose ripe, fresh berries. Crushed is best used for jam.

Recipes for a drying cabinet provide for pre-treatment of berries. A kilogram of berries must be put in a bowl and poured with a solution of lemon juice and distilled water for 5-7 minutes. This treatment will help get rid of bacteria that are on the surface of the berries. Raspberries should be removed from the bowl with a slotted spoon and spread out in a thin layer on a baking sheet lined with parchment or cotton cloth. After half an hour, they can be sent to the drying cabinet.

Dried raspberries for 12 hours at t 60°C. Drying time may vary depending on the size of the berries. It is better to check them every 2 hours for the degree of readiness and gently stir with a slotted spoon. The fact that the raspberries have dried up will be indicated by their leathery structure. Dry raspberries are non-sticky and non-staining.

If there is no drying cabinet, you can also prepare berries for the winter outdoors. In countries with a hot climate, it can be dried in the open air; in the middle lane, a greenhouse or greenhouse with an air temperature of 30-40 ° C is suitable for this purpose.

Dried raspberries on average 2-3 days. It should be stirred periodically and dried berries should be selected. At night, it is advisable to clean the blanks indoors to avoid dampness.

Dried raspberries should be stored in a tightly closed container - a jar, plastic bag or box in a cool, dry place. It is desirable that the containers are half filled.

Important! You can store such a blank for no more than two years.

You can pick up recipes for making compote or tea, in which fresh berries are replaced with dried ones. Get a vitamin drink in the middle of winter.

quick jam

Raspberry jam

• 1 kg raspberries
• 1 kg sugar

2/5 raspberries must be decomposed into sterilized jars. The rest of the berries must be mixed with sugar and heated for 10 minutes until the sugar dissolves. The mixture must be stirred regularly. Hot filling must be poured into jars with berries, leaving 1.5-2 cm to the neck. Banks must be rolled up, turned upside down and kept in this position until completely cooled.

frozen berries

You can do without cooking if you store the berries in the freezer. The recipes for making such a blank are very simple, even children can handle them.

frozen raspberries

So, to get a sweet mixture, you need to mix 1 kg of washed raspberries with a glass of sugar. Store in the freezer in plastic bags.

Advice! It is most convenient to pack the berries in bags in small portions. So, if necessary, it will not be necessary to defrost the entire piece.

raspberry juice

An excellent cold remedy for harvesting for the winter is raspberry juice.

Ingredients:

• 1 kg raspberries
• 200 ml water

Pure berries should be mashed with a crush and transferred to a pot of hot water. The mixture must be gradually heated, not allowing it to boil.

The heated mixture is removed from the heat and infused under the lid for 15 minutes. After that, it is necessary to strain the juice, bring to a boil, pour into pasteurized jars and roll up.

Raspberry marmalade

In just 30 minutes, you can prepare a healthy treat that even children will love.

• 0.5 kg. berries
• 1 l. cold water
• 100 g sugar
• 1 st. l. pectin

For 10 minutes, raspberries are poured with cold water. After that, it is necessary to carefully sort out the berries, removing bad berries - they can ruin the workpiece. Next, the berries must be washed and left to drain in a colander.

Raspberry marmalade

Depending on the appearance of the finished dish, marmalade recipes vary. So, a pitted dish will be more beautiful and uniform. To do this, the berries should be rubbed through a sieve. If you plan to keep more useful properties of raspberries, it is better to leave the seeds and grind the berries with a pestle.

Attention! Classic recipes involve the use of a large amount of sugar. But, to get natural marmalade, 100 grams is enough.

Berries must be placed in a saucepan and put on medium heat. Add sugar and bring the mixture to a boil. After boiling, pectin is added to the pan. Marmalade verification time - no more than 5 minutes.

The hot mixture is placed in pre-pasteurized jars. They should be closed with lids, turned over, wrapped in a thick warm cloth until completely cooled.

Raspberry jelly without cooking

You can get healing jelly if you use recipes for making berries that do not involve heat treatment. It cannot be stored all winter, but in autumn such jelly will become a reliable support for immunity.

raspberry jelly

• fresh berries
• liquid honey
• Apple juice

Ingredients should be selected in a ratio of 4:1:1.

First you need to chop the berries in a blender or with a pestle and send to the pan. To raspberries you need to add warmed honey and apple juice. The mixture must be heated over low heat until the honey is completely dissolved or in the microwave. Do not bring to a boil.

Attention! When preparing products, honey should be slightly warm. Boiling honey is impossible - when heated, it loses its beneficial properties.

The finished jelly should be transferred to jars, cool and store in the refrigerator.

Jam

Using simple recipes, you can prepare fragrant jam for the winter in 10 minutes, which no child will refuse. It can be used as a filling for muffins, a layer for a cake, an addition to pancakes or pancakes.

• 3 cups berries
• Juice of half a lemon
• 1 st. l. pectin
• 0.5 cup
• 200 g sugar

Washed and dried raspberries must be rubbed through a sieve. You also need to squeeze lemon juice there - it will help to “tie” the bones.

The resulting puree must be transferred to a saucepan and add pectin to it and bring to a boil over medium heat. The mixture must be stirred regularly. Next, add sugar and again let the mixture boil for 1 minute.

Ready jam must be poured into a clean container and left to cool.

Advice! Using a simple method, you can determine the readiness of the jam. So, you need to drop them on a plate and look behind the drop - it should not roll or spread. A drop of finished jam should slowly slide off.

Thus, raspberries can be prepared for the winter in any form - in the form of jam, jelly, juice, or while maintaining the integrity of the berries. The resulting dishes will not only be delicious, they will become an inexhaustible source of vitamins.

Raspberry blanks (video)

In contact with

Raspberry jam for the winter was always prepared, at all times, because raspberries were considered and are considered a special, healing berry. And for its taste and special aroma, they like to eat raspberries not only for prevention and treatment, but also just like that, for pleasure. They learned to make a lot of delicious and healthy products from raspberries for the winter: jam, marmalade, jelly, jams, jams, marshmallows and marmalade. Moreover, raspberries go well in preparations with other berries, such as black and red currants, cherries, gooseberries. By her mere presence in a jar or in a plate on the table, she decorates any dish. Try and replenish your stocks with this wonderful berry, be sure to prepare some products from it for the future. There are different options from which you can easily choose your favorite: raspberries with sugar for the winter, raspberry compote for the winter, raspberry jelly for the winter, etc.

Experts advise to make those products from raspberries, during the manufacturing process of which the berries are least subjected to heat treatment. For example, raspberries for the winter without cooking, but simply grated with sugar, have proven themselves well. Or "five-minute" raspberry jam. For the winter, this option is very valuable, because it saves a maximum of useful substances in berries. Pureed raspberries for the winter - a storehouse of vitamins, will help support the body from the cold season.

And there is also frozen raspberries, which are used in winter as a basis for making compotes, fruit drinks, pies, etc. According to experts, it is in frozen raspberries that their beneficial properties are best preserved. As you can see, raspberry blanks for the winter are very diverse, there are recipes for sweets and desserts for every taste, you just have to choose the one that you like best. There are also various raspberry recipes for the winter on our website, use it to your health.

Nevertheless, we will try to give you some useful tips on working with raspberries:

Raspberries need to be harvested in dry weather, moisture quickly spoils the berry;

You can not wash raspberries from your garden, but wash the purchased ones with a colander and lightly salted water. Then the raspberries should be dried well;

The best dishes for harvesting raspberries are glass jars, which are also thoroughly washed and sterilized;

You need to boil raspberries in a copper basin, saucepan. The use of enamelware is undesirable, raspberries stick. Also, aluminum utensils are not suitable;

For freezing, use small plastic bags, the size of one portion, to avoid double freezing-thawing;

It is advisable to cook raspberry jam in two or three sets with an interval of 8 hours. If the berries have not lost their shape, but have become a little darker in color, then the jam is cooked correctly;

Raspberries are loved by many insects. Therefore, in the crop it is necessary to detect bugs in a timely manner. For this, salted water is suitable, in which you need to immerse the collected berries. After 15 minutes, all the insects in the raspberries will float to the surface. They just need to be removed.

Raspberries for the winter are the most popular of all preparations. It is not only tasty, but also very useful. In this article you will find good recipes for raspberry preparations for the winter: jam, jam, compote, syrup, sugar and others.

Before preparing raspberry blanks, the berries must be carefully sorted out, excess debris, leaves and rotten or crumpled berries removed.

As a rule, raspberries are not washed before use, with rare exceptions.

If you notice white worms in the berries, then these are the larvae of the raspberry bug. To get rid of them, the berries need to be lowered for 10 minutes. in salted water (20 g of salt per liter of water) so that the larvae emerge.

Raspberries for the winter - proven recipes for every taste

Raspberries mashed with sugar

This preparation is one of the most beloved and popular, and it is very simple to prepare it.

The technology is as follows:

1. Sort the berries, remove wrinkled and damaged ones.
2. Place them in a colander and rinse with cold water.
3. Next, rub the raspberries through a sieve and add sugar (1.5 kg of sugar per 1 kg of raspberries)
4. Mix everything well, until the sugar is completely dissolved and put it in dry jars, close the lids.
5. Store in a dark, cool place.

Raspberries in their own juice without sugar for the winter

This preparation is very good for colds, besides, it retains the unique taste and aroma of raspberries.

Cooking technology:

1. Prepare raspberries for harvesting (sort and rinse)
2. Blanch some of the berries, let the water drain.
3. Fold them in an enameled pan and heat over low heat, stirring constantly (not allowing sticking) so that the berries give juice.
4. Put the second part of the berries in sterile jars and pour over the hot mass of berries with juice.
5. Roll up the jars without turning over to cool under the covers.
6. Store in a cold place.

Another easy recipe

Put the prepared berries in an enamel pan and heat over low heat until they release the juice. Transfer hot to jars and pasteurize at 90 °C.

Raspberries in their own juice with sugar

• 1 kg raspberries,
• 1 kg sugar

Cooking:

1. Approximately half of the prepared berries should be placed in jars up to their shoulders.
2. The remaining berries must be mixed with sugar and heated over low heat for 10 minutes, stirring until the sugar dissolves in the released juice.
3. Fill jars with berries with hot filling, without adding 1-2 cm to the edge of the neck.
4. Pasteurize blanks at 90 °C.

Raspberries with sugar for the winter

• 1 kg raspberries,
• 1 kg of sugar.

Put the raspberries in jars, sprinkling with sugar. After 15–20 minutes, when the berries settle, fill the jars with raspberries to the top, sterilize in boiling water for 15 minutes.

Raspberry jam for the winter

• 1 kg of berries
• 1 kg of sugar
• a quarter glass of water.

Cooking:

1. Cover the raspberries with sugar and leave until the juice is formed.
2. Put the mixture on the fire, stir the sugar thoroughly so as not to burn.
3. Next, the jam must be removed from the heat and cool.
4. If necessary, boil until tender.
5. Cool and arrange in jars.
6. Clog.

Raspberry jam with lemon

• 1 kg raspberries,
• 1 kg of sugar
• 4 glasses of water
• 2 tsp citric acid.

1. Put berries, sugar and pour water into a container for cooking.
2. Cook the mixture over low heat until cooked in one go.
3. To prevent the berries from burning, the bowl must be periodically removed from the fire and the contents mixed in a circular motion.
4. Add citric acid before the end of cooking.

Raspberry jam with nuts

• 500 g raspberries,
• 500 g sugar
• 1 orange
• 25 g butter,
• 100 g pine nuts,
• 10 g vanilla sugar

1. Put the raspberries in a saucepan with a thick bottom, add sugar, orange zest and juice.
2. Mix everything carefully and leave for 30 minutes.
3. Heat the mixture to a low boil, cook over low heat for 5 minutes, skimming off the foam.
4. Add oil and keep on fire for another minute.
5. Pour pine nut kernels into raspberries, mix very carefully and remove from heat.
6. Pour the jam into hot sterilized jars and roll up

Raspberry jam-five minutes

• 1 kg raspberries,
• 500 g sugar

1. Put the prepared raspberries in a bowl in layers, sprinkling with sugar.
2. Leave for a few hours for the berries to release their juice.
3. Then put the mixture on low heat, bring to a boil and cook for 5 minutes, stirring gently.
4. Pour the finished jam into sterilized jars and roll up.

Raspberry jam with vanilla

• a glass of raspberries,
• 500 g sugar
• juice of 0.5 lemon,
• 30 ml of water
• 1 vanilla pod

1. Put the raspberries in a saucepan, add water and lemon juice.
2. Bring the mixture to a boil, then lower the heat and simmer for five minutes.
3. Add sugar and mix everything until completely dissolved.
4. Cut the vanilla pod lengthwise, scrape the pulp from its inner walls with a knife, add it to the pan and cook for another 10 minutes.
5. Put hot jam into sterilized jars, roll up the lids.
6. Turn jars upside down and leave to cool.

Raspberry jam for the winter

• 1 kg raspberries,
• 100 g sugar.

1. Pour the berries with sugar, and then bring to a boil over low heat, stirring constantly.
2. Cook until cooked through for about 20 minutes and pack hot.
3. Pasteurize the finished workpiece at 90 °C.

Raspberry jam with lemon

• 1 kg raspberries,
• 1 kg of sugar
• 1 lemon
• a sachet of ready-made gelling mixture (20 g)

1. Prepare raspberries
2. Carefully remove the zest from the lemon and chop it, and squeeze the juice from the lemon pulp.
3. Mix lemon juice and zest with berries, add sugar and gelling mixture, mix thoroughly and put on fire.
4. The resulting berry mass, stirring constantly, bring to a boil and cook for 5 minutes over low heat.
5. Then immediately pour it into prepared jars and roll up.
6. Store in a dark cool place.

Raspberry jam with gooseberries

• 500 g raspberries,
• 500 g gooseberries,
• 800 g sugar.

1. Mash the gooseberries with a pestle and cook over low heat until the mass begins to thicken.
2. When the gooseberries thicken, add raspberries and sugar to it.
3. Cook jam until done.
4. Spread hot and pasteurize.

Raspberry compote for the winter

For 1 kg of berries, 1 cup of sugar and 1 liter of water.

1. Dip the raspberries in boiling water and immediately place them in prepared jars, filling them with about one-fourth of the jar
2. Dissolve sugar in water and bring to a boil.
3. Pour hot syrup over berries in a jar.
4. Roll up immediately, turn on the lid and cool under the covers.
6. Store at room temperature.

If you add 1 tablespoon per 1 liter of compote juice of irgi or honeysuckle to the compote, then the raspberries will not lose their color in the compote.

Raspberry compote quick

• 700 g raspberries,
• 450 g sugar

1. Rinse raspberries in a sieve under running water and lay in layers in a three-liter jar.
2. Sprinkle each layer of berries with sugar.
3. Pour hot water up to the brim of the jar and sterilize for 5 minutes or pasteurize for 20 minutes at 80 °C. Roll up with metal lids.

Foreword

A rich harvest of raspberries can be processed into jam all day long. But much more practical, faster and, of course, more useful, raspberries with sugar for the winter, grated without cooking and retaining all their healing properties.

Raspberries, which are planned to be harvested for the winter, are best harvested in clear, sunny weather. When the berries are warmed by the sun, they are literally filled with juice and exude a particularly strong aroma. After rain, the harvest looks unsightly, raspberries seem watery and have a very weak smell. For these reasons, many housewives do not wash raspberries before spinning, only sorting through them and removing unripe berries, leaves, motes, and all kinds of worms that have accidentally fallen. However, this way you can not notice the larvae of the crimson beetle. Therefore, it is better to dip the berries for 20 minutes in salt water, dissolving 20 grams of salt per liter, and then quickly wash them under a strong stream. All insects will float.

An exception can only be completely healthy raspberries, in which, after a short but thorough examination, no creeping invaders were identified. Such berries can not be washed. In general, in dry form, the crop is prepared only for freezing, all other types of blanks provide for thorough cleaning, even from dust, so that there are as few microorganisms as possible. After that, you need to hold the raspberries in a sieve or colander so that the water is completely glass, and you can start harvesting.

Harvested berries spoil already on the third day, so the preparation of jam or other twists should not be postponed long after harvest.

This type of preparation is almost as simple as freezing, however, unlike the latter, the issue of washing the berries must be decided by looking at their condition. Even if the raspberries are strong and without larvae inside, but heavily polluted, water is indispensable. After drying, we keep the sweet material in a colander until the last drops of moisture drain. During this time, we sterilize the jars: after washing them with soda (all means are good in the fight against microorganisms), pour boiling water over them and hold them over steam for a couple of minutes or literally half a minute in the microwave.

Now we lay the already dried berries in even layers, pouring finely and evenly granulated sugar on top of each. Be sure to lightly shake the raspberries so that they lie more evenly and densely, and also so that sugar gets between the berries. After the blank material is laid, you need to pasteurize the jars together with raspberries, in time, based on the fact that half a liter needs 20 minutes of processing, and 5 minutes more for a container of 1 liter. To do this, we immerse the jars in a pot of warm water, at the bottom of which a towel is placed (it is better to put a wooden grate on the bottom, for example, a kettle stand), and then boil. It is recommended not to allow the container to come into contact with the walls of the pan and with each other.

There is another way that requires a little more time and effort. The preparation of the berries is the same as in the first version of the preparation, that is, it is better to wash them and let the water drain. Next, you need to put the raspberries in a bowl or in a low saucepan, cover with sugar in a ratio of at least 1: 1 and put in the refrigerator for a couple of hours so that the juice appears. Then we grind the blank material, this can be done in two ways. If you have not yet acquired small kitchen appliances, then right in the container where you put the berries earlier, we crush them with a wooden pestle. This will leave you with more integers, but some people like it.

The second option is to use a blender, with its help the berries will be completely crushed, but the metal often causes an oxidation process, and there is a risk that the twist will turn sour during storage.

When all the raspberries are thoroughly mixed with sugar, we prepare the jars by sterilizing over steam or in the microwave (it is easier to lower the lids into boiling water). We put the resulting mass in the container so that it does not reach the edge, and pour granulated sugar per centimeter on top. Close, put in a cold place.

Healing is not only jam made from raspberries, and not only harvesting its berries in its own juice. Very useful and syrup, which is also prepared with sugar. By itself, this method is very similar to the above-described processing of raspberries, that is, it is ground with sugar. However, the further process looks completely different. To begin with, the proportions are different - for 1 kilogram of berries you will need only 200 grams of sugar. After they are ground and the granulated sugar is completely dissolved, the mixture is removed in the refrigerator until a large amount of juice appears.

Then, approximately after 2 hours, we take out the raspberries and transfer them to a large piece of gauze laid in a bowl (preferably rectangular, folded in half). Then the corners are lifted up and tied so that a bag is obtained, which is hung over the same bowl. With gentle pressing, the mass is squeezed out, the juice with the sugar dissolved in it flows into the substituted container. The resulting thick syrup is boiled, poured into sterilized jars and closed with boiled lids.

It is better not to throw away the pomace, you can use them. Also, on their basis, you will get an excellent liqueur, as a by-product of candied raspberries. To do this, it is enough to put the squeezed berries in a bottle and pour vodka so that it only slightly covers the mass. For sweetness, you can add a little syrup or throw a few tablespoons of sugar. When the raspberries become completely light, this will mean that the remnants of the juice have left it, we filter the pomace and pour the liquor into bottles, adding cognac to each tablespoon. Close tightly and store in a cold place.

There is another way to get syrup. To prepare it, you must first take sugar, place it in a saucepan and pour water in the proportion of a kilogram of sand per 1 glass of liquid. The sweet solution is then brought to a boil to melt the sugar completely. Raspberries are placed in the resulting syrup, after which the mass is again brought to a boil. Then you need to remove the pan from the heat and wait until the contents have cooled, after which the mass begins to filter through a sieve. Already raspberry syrup is boiled again for 5 minutes and poured into sterilized jars, and then closed with boiled lids and cleaned in a warm place, and after cooling - in the cold.

The option is interesting because, on the one hand, there is a heat treatment of berries, and on the other hand, it is so short-term that it is more like sterilizing the workpiece from various microorganisms. Therefore, this method is suitable for those who are interested in how to candy without a long boil. To get the desired result, the berries must be thoroughly cleaned of debris and washed well, possibly dipped in salt water beforehand, in other words, they must be absolutely clean.

Putting the raspberries in a basin, we fill it with sugar, and so that the spin does not ferment during storage, you need to put 1.5 kilos of sugar per 1 kilogram of berries. Next, we wait a little for the juice to appear, and put it on gas, where we heat the contents of the basin and cook for just a few minutes. As soon as the sugar dissolves, immediately remove the raspberries from the heat and transfer them to sterilized jars, after which we close the lids, which were previously briefly dipped in boiling water. It is very important that the twist is as tight as possible.

The option is quite laborious, but the result is a delicate sweet mass of berries with sugar. Preparation is carried out in the same way as described above, that is, cleaning, if necessary, immersing the raspberries in salt water, then washing. Next, we wait for the water to drain completely (this is necessary to avoid excessive wateriness of the confiture). Gradually we shift the berries into a sieve and grind with a wooden pusher or spoon until all the pulp passes through the mesh and only the bones remain. We throw them aside (you can put them in compote). This stage is the most time-consuming, since passing the berries through a sieve will require a lot of time and effort.

So gradually, in small portions, we turn the raspberries into a homogeneous mass, separating them from the seeds. It is best to do this immediately above a large enameled container, in which we will then mix with granulated sugar. Having dealt with all the harvested berries, we put granulated sugar at the rate of 1.5 kilograms per 1 kilogram of raspberries. Now mix thoroughly and for a long time until the sugar dissolves in the total mass. We cover the mixture and sterilize the jars, preferably in the microwave, as they must be dry, in extreme cases, wipe with clean napkins after the steam bath so that no fibers remain inside. We lay out the confiture in a dry container and close it with clean lids.