Homemade raspberry jam is not just a taste of childhood, but also a true remedy during cold and flu season. Sweet, fragrant, and thick — it’s perfect with tea, pancakes, cottage cheese fritters, or just by the spoonful straight from the jar. In this article, we’ll explain how to make thick raspberry jam that keeps its health benefits and brings you joy all winter long.
Why make thick raspberry jam?
Thick jam doesn’t run, has a rich flavor, and retains more of the berry texture. It’s easy to spread on toast, add to desserts, or use in baking. Plus, raspberry jam for winter is both delicious and healthy.
Raspberry Jam: Classic Recipe
Ingredients:
- raspberries — 1 kg
- sugar — 1 kg
Instructions:
- Use ripe, dry raspberries. Carefully sort through them without washing to preserve their flavor and texture.
- Cover the berries with sugar and let sit for 5–6 hours until they release juice.
- Bring to a boil over medium heat, skimming off the foam. Simmer for 5–7 minutes.
- Let the jam cool completely (about 6–8 hours).
- Repeat the cooking process 2–3 more times to achieve the desired thickness.
- Pour the finished jam into sterilized jars and seal. Store in a cool, dark place.
How long should you cook raspberry jam?
To retain vitamins, don’t overcook the jam. The best method is to cook it in short batches of 5–7 minutes. This ensures the right consistency without turning the berries into purée.
Health Benefits of Raspberry Jam
Raspberries are rich in vitamin C, anthocyanins, and natural antiseptics. That’s why raspberry jam is often recommended during colds — it has mild fever-reducing properties, boosts immunity, and provides a natural energy lift.
Calories in Raspberry Jam
There are approximately 270–300 kcal per 100 g of classic jam, depending on the sugar ratio. To reduce calories, consider using less sugar or a sugar substitute.
Raspberry Jam for Winter — Sweet Warmth on Cold Days
This recipe is perfect for both beginners and experienced cooks. It’s time-tested, easy to make, and reliably delicious. Prepare a few jars — and come winter, you’ll be glad you captured a little taste of summer in a jar.
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