Raspberry Jam Without Canning
Description
A preservation recipe without unnecessary complications. Ingredient amounts are calculated for 500 grams. Many people don't rinse berries before preserving, but it's still better to soak raspberries in water, washing off dust, dirt, and various insects. Don't forget to then pat them dry with paper towels, removing excess moisture. For the jam to keep well for a long time, be sure to pour granulated sugar on top all the way to the lid, creating a "plug." It will absorb moisture and the jam won't spoil. Store the preserve only in a cool place. Serve at the table or keep it in the pantry.
Instructions
- 1
Step 1
Prepare the listed ingredients. Buy raspberries that are not too juicy—large ones that hold their shape well.
- 2
Step 2
Transfer the berries into a deep container—a bowl or a salad bowl. Cover with cold water and let stand for 5–10 minutes to remove insects. Drain the liquid; you can also strain the berries in a colander.
- 3
Step 3
Line a plate or dish with paper napkins and tip the raspberries onto it. Gently blot them dry with the napkins, trying not to crush them.
- 4
Step 4
Then transfer the berries to a food processor bowl, but not a blender. A blender crushes the pits too, and in jam they should stay whole. You can crush them with a fork, but that will take longer. Puree the raspberry mixture for 3–4 minutes so all the berries are crushed but the pits are not.
- 5
Step 5
Pour the granulated sugar into the container, reserving approximately 4–5 tablespoons to create a sugar “cap” on the jars of preserves. Mix everything thoroughly again for 2–3 minutes.
- 6
Step 6
Pour the resulting fragrant mixture into a bowl and, using a silicone spatula, scrape the tasty drippings from the sides of the bowl, leaving nothing behind.
- 7
Step 7
Into clean, dry jars, spoon the raspberry puree, leaving 1 cm (about ½ inch) of headspace below the rim of each jar.
- 8
Step 8
Pour the remaining sugar into the containers to form a moisture “barrier.” Pack down lightly and screw the lids onto the jars by the threads, or use screw-on plastic caps. You do not need to seal the jars with a canning wrench.
- 9
Step 9
Store the raspberry jam preserve in a cool place: in the refrigerator, cellar, or basement. Take it out as needed, adding it to tea or serving it with sweet baked goods. Enjoy your meal!