Only a variety of “Raspberries for the winter” recipes will allow you to enjoy this amazingly tasting berry in the cold, which has a lot of vitamins and beneficial properties. The ripening period of raspberries is short, so you need to have time to prepare them for future use, preserving their amazing taste for the winter. And, in addition, raspberry preparations have medicinal properties and are great for helping with colds.

What delicious raspberry treats can you please yourself with in the cold? There are many preparations from berries. First of all, this is jam, compote, jelly, etc. And in addition to canning, raspberries can be dried, frozen, and even made into wine.

Every housewife has her own - favorite and proven - method of preparing raspberries. And at the same time they all suggest... But don’t neglect new interesting recipes!

After boiling, the heat is reduced again, and then the jam is cooked in 2-3 steps: remove the pan from the heat every 10 minutes of cooking, leave the jam to cool and bring it to a boil again. In this case, it is necessary to regularly skim off the foam on the surface of the jam. At the end of cooking, a test is made for readiness: a drop of raspberry jam syrup poured onto a saucer should not spread, and the berries should not float on the surface, but be evenly distributed in the syrup. The finished raspberry jam is placed hot into dry, sterilized glass jars and closed with lids or covered with wax paper and tied with twine.

Recipe "Canned" raspberries with sugar for the winter»

With frequent shaking, raspberries are packed tightly into cold sterilized jars. After that, they are covered with lids and placed in a container with water heated to 50 C. Gradually heating the water to 100 C, the jars of raspberries are sterilized for 10-15 minutes (depending on the volume) and immediately rolled up hermetically, turned upside down and cooled.

Raspberries are prepared in a similar way in their own juice. But only the berries, placed in jars, are filled with raspberry juice heated to 50 C. Then the jars are covered with lids and placed to be sterilized at a temperature range from 45-50 C to 100 C, holding at the latter for about 12-15 minutes. After heat treatment, the jars are sealed. With these types of preservation, raspberries retain their natural color without adding citric acid.

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“Raspberries with sugar for the winter” recipes You can continue by making raspberry jam. Even overripe and crushed berries are used for jam, unlike preserves. They need to be thoroughly boiled so that later the workpiece can be easily spread on the bun. To make jam, raspberries are poured into an enamel pan, 1 glass of water is poured into them and they are cooked for 3-5 minutes over low heat, crushing the berries with a wooden spoon and stirring vigorously. Sugar is added to the mass based on the following calculation: for 1 kg of raspberries - 1 kg of sugar. Cooking continues for 20-25 minutes from the moment of boiling or until done, removing the foam, until the raspberry mass becomes almost homogeneous. At the end of cooking, 2-3 g of citric acid is added to the jam. You should not cook raspberry jam for a long time, as its color and taste may deteriorate. Hot jam is poured into jars and sealed.

Raspberry jelly for the winter

The prepared raspberry juice is mixed with sugar and cooked over low heat for 45-50 minutes, making sure to skim off the foam. The juice is boiled until it becomes hot and resembles liquid jam. A check is made for readiness by dropping a drop onto a plate, and at the same time it should not spread, but remain elastic. If the jelly is ready, then you quickly need to pour it into sterilized jars, roll up the lids, turn it over and wrap it in a blanket until it cools completely. The hot raspberry mass is unlikely to look like jelly, but after cooling it will turn into a delicate, delicious gelled substance.

Raspberry compote

For raspberry jam, 2 kg of sugar is prepared per 1 kg of berries. The berries are carefully washed and transferred to a bowl, layering them with half the sugar. Raspberries with sugar should be allowed to brew for about 4-5 hours (depending on the juiciness of the berries, sometimes longer). Then the syrup is drained, the remaining sugar is added to it and it is brought to a boil. When grains of sugar dissolve, add raspberries to the syrup and cook, stirring, until tender. Afterwards, the thick jam is put into jars and rolled up. After cooling, it turns into real jam (albeit with seeds).

Frozen raspberries are no less tasty than fresh ones. You can also use it to prepare many preparations and various dishes, including hot drinks for colds and fever. And, of course, great desserts! For freezing, fresh raspberries are ground with sugar (per 1 kg of berries - 0.4-0.5 kg of sugar). Afterwards, the resulting mass is transferred to baby food jars or small glass containers (it is better not to use plastic containers). Raspberries and sugar are not placed all the way to the top, but up to the hangers of the cans, covered with lids and sent to the freezer. The next day, when the mass is thoroughly frozen, the jars can be turned over and placed on their side so that they take up less space in the freezer. Recipe " How to cook raspberries with sugar for the winter“Can be stored in the refrigerator for quite a long time. But then the raspberries are ground with sugar per 1 kg of berries - 1.5 kg of sugar. The berries, ground with sugar, are placed in convenient jars and placed deep in the refrigerator, where they can stand throughout the winter!

Sugar is added to the raspberries, and the mass is boiled to half the volume. The hot marshmallow is poured into a baking sheet covered with parchment paper and lightly greased with vegetable oil, and dried in the oven at a temperature of 70 C.

Then the frozen marshmallow should cool, after which it should be cut into pieces, rolled in powdered sugar, placed tightly in sterilized dry jars and covered, as with parchment paper, tying the necks with twine.

To dry raspberries for the winter, slightly unripe, dense berries are prepared. Soft and ripe ones simply will not dry, but will become limp and spoiled. Raspberries are dried in an electric dryer or in an oven at a temperature of 45-50 C for about 2-4 hours, and when the berries are dry, the temperature must be increased to 60 C and kept at it for another 10-15 minutes. Dried raspberries must cool, after which they are placed in sealed boxes or jars, covered with nylon lids and stored in a cool, dry place.

Raspberries for the winter- this is not only tasty and healthy raspberry jam, but also a lot of all sorts of delicacies that will brighten up our long cold and cloudy days. When they hear the word “medicine,” many people’s faces involuntarily contort, and they immediately imagine something very nasty tasting. Raspberry jam is a delicious medicine. What are the benefits of raspberries? It contains several organic acids, including salicylic acid, which determines the anti-inflammatory properties of the berry.

This is why raspberries are so useful for colds. This berry has a diaphoretic and antipyretic effect. Its rich vitamin and mineral composition makes it useful for anemia, atherosclerosis, vascular problems and many other ailments. During the season, be sure to include it in your diet, and especially in the diet of children, fresh. And for the winter we will stock up on preparations from this wonderful berry in a wide variety of forms, because a good housewife will stock up on jams and...

Raspberries for the winter recipes

A simple and traditional way to prepare fruits and berries is to make jam. You can cook it in the classic way, or as a five-minute one. For five minutes, take 1-1.2 kg of sugar per 1 kg of berries. If the raspberries are very juicy, then it is better to take more sugar. We sort the berries, wash them and let them drain in a colander. If they are from your own dacha and clean, it is better not to wash them. Sometimes there are worms in the berries - larvae of the raspberry beetle.

To get rid of them, pour the raspberries into a bowl of salted water, after a few minutes, remove the floating bugs, drain the raspberries in a colander and rinse with clean water. You can use regular or paper towels for drying.

To dry, scatter the berries in a thin layer on a towel and gently blot the top. Pour the raspberries into a bowl, sprinkling them with sugar in layers. Do not stir, but shake the bowl so that the sugar is distributed evenly. Leave the basin for 5-6 hours to allow the juice to stand out, then put the jam on the fire, bring to a boil and simmer over low heat for 5-10 minutes, skimming off the foam. After this, pour the product into dry, sterilized jars and seal it hermetically. Turn the jam onto the lids and wrap until completely cool. This preparation can be stored at room temperature, but it is better to put the open jar in the refrigerator.

The classic cooking method is similar, but we put 1.3-1.5 kg of sugar per 1 kg of berries and boil the jam until a drop of syrup dropped on a saucer begins to spread. This is a classic recipe according to which our grandmothers used to make jam, but more exotic cooking methods can be offered.

If you don’t like jam with seeds, you can use the following method. Take 1 kg of berries, add half a glass of water and heat. If you are afraid that the berries will burn, you can heat them in a water bath. As soon as the mass softens, rub it through a sieve to remove the seeds. If your sieve is not fine enough, strain the mixture again through cheesecloth. Add 1 kg of sugar to the resulting puree. Bring the mixture to a boil and simmer over low heat until a drop of syrup stops spreading on the saucer. Pack the jam hot into sterilized jars and seal. Invert the jars onto the lid until they cool completely. And in winter you can enjoy tea with raspberry jam, complementing it.

Raspberry recipe for the winter

Berries in jelly are very attractive and tasty. Raspberries contain quite a lot of pectin, but still, to make the jelly more dense, the addition of gelatin or gelatin is required. Gelatin is of animal origin; it is a collagen protein. Therefore, so that jam with gelatin can be stored for a long time, it is prepared with cognac or vodka. For 1 kg of berries you need to take 0.8 kg of sugar, 50 g of cognac or vodka, 10 g of gelatin.

Soak the gelatin in warm water according to the recipe. Mash the raspberries with a masher with added sugar or chop with a blender. Place the bowl with raspberry puree in a water bath and bring the mixture to a boil. Boil for 5 minutes, skimming off the foam. Then add dissolved gelatin, cognac or vodka, stir and bring to a boil again. After this, put the jam into sterilized jars and seal tightly.

Zhelfix is ​​a mixture of pectin, powdered sugar and citric acid. All products are exclusively of plant origin. Sometimes a preservative is sorbic acid. Now it is being synthesized, and for the first time this substance was obtained from rowan juice, so it has a completely natural origin. Let's take berries and sugar in a 1:1 ratio and for every kilogram of berries 20g of jellyfix.

Place the container with the berries on the fire, add the jelly fix and heat to a boil over medium heat. Pour sugar into the boiling berry mass while stirring, bring to a boil again, reduce the heat, cook, skimming off the foam for 5 minutes. After this, pour the finished product into jars and seal.

Zhelfix will make it easier to prepare marshmallows, marmalade, thick jam and jam.

Delicious raspberries for the winter can be prepared in the form of marshmallows. To make this ancient delicacy, raspberries, sorted, washed and dried, are placed in an enamel bowl and briefly placed in the oven or in a water bath. The heated berries are rubbed hot through a sieve. Alas, this procedure cannot be avoided. Otherwise, seeds will remain, and their presence in the finished product is highly undesirable. Sugar is added to the resulting puree to taste. Please note that the finished pastille will taste sweeter than puree. Then the berry mass with sugar is poured onto a baking sheet lined with parchment in a layer of no more than 0.5 cm. The parchment is greased with vegetable oil. Place the baking sheet in an oven preheated to 50-60 degrees for 5-6 hours.

There are special dryers that greatly facilitate the entire process. The result is a dried, flexible sweet leaf. It can be cut into pieces, wrapped in cling film and stored on the refrigerator door. You can mix raspberries for marshmallows with other fruits. By the way, raspberries can be dried for the winter. They store well in jars at room temperature. To dry, raspberries on a tray or baking sheet should be laid out in one layer at intervals, as for freezing. The berry must be whole and unripe.

Raspberries make excellent marmalade, but it is better to prepare it with the addition of berries or fruits that contain more pectin, for example, red currants, gooseberries, apple or quince preparations. If you want to make marmalade only from raspberries, use zhelfix. Pastila and marmalade will expand the range of your items on the holiday table. But they will be appropriate on any day.

Let's look at a few recipes.

1.700g raspberries, 300g red currants, 0.6 kg sugar. Heat the berries in the oven or in a water bath. Rub the hot berry mass through a sieve. Add sugar to the resulting puree. Boil to half the volume over low heat, skimming off the foam. Pour into a baking tray or mold in a layer of about 2 cm and leave to cool. Cut the cooled marmalade into cubes with a sharp knife. Roll each piece in sugar. You can make marmalade with gooseberries in the same way.

2.700 g raspberries, 300 g apple or quince puree, 600 g sugar. Get raspberry puree without seeds, as in the previous method. To obtain quince or apple puree, remove the core from the fruit and cut into slices. Pour in enough water to just cover the pieces of fruit and simmer over low heat, covered, until softened. After this, rub together with the liquid through a sieve. Mix both types of puree, add sugar and boil to half volume while stirring.

3.1 kg raspberries, 1 kg sugar, 20 g jelfix or quettin. Get raspberry puree as in previous methods, add zhelfix or quettin and sugar and boil for 5-10 minutes

The finished marmalade is poured into molds or poured onto a tray in a 2-3 cm layer and allowed to cool. The frozen marmalade is cut into squares, you can roll it in sugar. Store in a closed jar at room temperature.

Raspberry liqueur. For a three-liter jar you need 2 kg of raspberries, a glass of water and 0.8-1 kg of sugar. Mash the raspberries with sugar or grind them in a blender, transfer them to a three-liter jar, add water, and mix. Put it in a warm place, for example. On a sunny windowsill. Place a water seal on the jar or put on a rubber medical glove with a finger pierced with a needle. When the glove falls off after fermentation, the liqueur is ready. It needs to be strained into another container through several layers of gauze and allowed to sit for a day, then bottled and hermetically sealed. Store in a cool, dark place.

Raspberry syrup. It can be used to prepare various dishes and drinks. This syrup is delicious for filling pancakes or pancakes. For 1 kg of berries, take 1 kg of sugar and a glass of water. Make syrup from water and sugar. Dip the raspberries into the hot syrup. We remove the foam. Let it cool, then strain the mixture through a sieve or colander with gauze placed on it. Boil the syrup for 5-10 minutes and pour it hot into the prepared container and seal it hermetically, and the squeezes can be used to prepare marshmallows.

Raspberry vinegar. This vinegar can hardly be called raspberry in the literal sense of the word, but it has a very pleasant raspberry aroma and bright color. They are good for dressing fruit and vegetable salads, as well as for pickling. Mash 100g fresh raspberries with 1 tbsp. spoon of sugar and pour 500 ml of 9% alcohol vinegar into the resulting puree. Let it brew for 24 hours, strain. Then add 100g of whole raspberries and let it brew for another week. You can make cherry, strawberry, blackberry, and blueberry sauce in the same way.

Raspberries for the winter with sugar or raw jam. Like some other berries, raspberries can be preserved perfectly without cooking if you mix them with enough sugar. True, it can only be stored in a cool place. If you have a cellar or a very cool but frost-free balcony, then you should prepare it in this way. Sugar and berries are taken in a 1:1 ratio by volume. That is, for a liter jar of fresh raspberries, we will take a liter jar of sugar. Or 1:2 by weight, that is, 1 kg of berries will require 2 kg of sugar.

For raw jam, you need to select ripe but undamaged berries. You can perfectly process overripe and wrinkled ones in another way; they are not suitable for this preparation. pour the prepared berries into a bowl, add the required amount of sugar and thoroughly knead the whole mass with a wooden masher until smooth, this is recommended to do in order to preserve maximum vitamins. In my opinion, the blender will grind the mass just as well.

The cutting planes are made of fairly high-quality stainless steel; at high speed, the processing time is very small, and time and effort are saved quite noticeably. It is not recommended to use a meat grinder, because the knives of the meat grinder are made of ordinary, quite rusty steel. If you still decide to use an environmentally friendly masher, take berries and sugar in small portions, say, a glass. Then you will be able to knead it faster and more thoroughly than at once a large volume.

It is better to take a bowl that is enamel without damage, porcelain or glass. Place the finished jam in clean, dry jars (or better yet, don’t be lazy and sterilize them) and cover with scalded plastic lids. Raspberries for the winter, ground with sugar, should be stored in the refrigerator or cellar.

Freezing raspberries for the winter- the easiest way to prepare if you have a separate freezer or a fairly large freezer in the refrigerator. It’s easy to do, and it doesn’t seem like you need any special recommendations, but some points should still be noted. Of course, you need to freeze selected unripe raspberries. There are varieties whose berries have dense pulp that tolerates transportation well. These are exactly the ones you should take. Harvest for freezing in dry weather. Do not wash berries intended for freezing. You can not fool yourself too much, but pour raspberries in small portions into plastic containers or bags and put them in the freezer.

But it’s better not to be lazy and freeze the berries in small portions, scattering them on a tray or tray of a suitable size in one layer with intervals, so that the berries lie separately from one another. Pour the frozen berries in portions into suitable containers and put them back in the freezer. This way they will remain intact and undamaged. It’s wonderful that defrosted raspberries do not spread out into a watery blob, but retain their appearance and taste. If you still want to wash the berries in order to use them raw later, dry them thoroughly before freezing so that they do not freeze into one mass.

You can preserve all the beneficial properties and not spoil the taste of raspberries by preparing them for the winter without sugar. In addition, such products can be eaten by people with diabetes, those who are obese and those who want to maintain their figure.

Of course, without sugar, the delicacy will not seem so sweet, but if you prepare it correctly and competently, then even the most experienced sweet tooth will not be able to resist the raspberry dessert. If you really want to, in winter, after opening a jar of raspberries, you can always add a couple of spoons of fructose or sugar to your tea with pancakes.

Health benefits of raspberries without sugar

Raspberries are 80% water, the rest is carbohydrates, monosaccharides, proteins and fats. The high content of ascorbic acid makes raspberries a natural antibiotic.

Colds, flu, sore throat, laryngitis - these are not all the diseases that the miracle berry treats. It has diuretic, antipyretic, analgesic, diaphoretic properties, and kills pathogenic bacteria. In addition to vitamins, raspberries contain microelements, organic acids, and phytoncides.

Interesting! Raspberries help get rid of hangovers thanks to fruit acids.

Heat treatment destroys vitamin C. But for winter illnesses, raspberry product in jars will be an excellent help for aspirin, especially for people who cannot take medications.

Preparing berries for harvesting

It is better to pick raspberries on your own site to be sure that the bushes have not been treated with chemicals. This is done in dry, sunny weather; after rain, the raspberries become watery.

In the market it is better to choose dark, deep red fruits; their size does not matter. The size of the berries depends on the variety of raspberries; in addition, there are yellow fruits that are no less tasty and healthy.

Raspberries spoil quickly; already on the second day they lose their shape and release juice. Therefore, you need to start harvesting as quickly as possible.

1. The raspberries are sorted out: rotten ones, heavily crushed ones, overripe ones, and unripe ones are removed.
2. All stalks and sepals are removed.
3. If there are small white bugs and worms on the berries, then the fruits are placed in a bowl with a salty solution - 10 g of salt per 1 liter of water. When the larvae emerge, they are collected with a slotted spoon.
4. Then the raspberries are washed 3 times with plain water, this is done in a colander so as not to crush the fruits.
5. Allow the liquid to drain, now you can prepare desserts.

Recipes for preparing raspberries for the winter without sugar

There are many ways to prepare raspberries without sugar: you can prepare juice or jam, seal the berries in their own juice, dry or freeze.

Raspberries in their own juice

1. Ripe, fresh berries are placed in sterile 0.5 liter jars.
2. Place them in a pan with water, put a cloth on the bottom, and turn on the fire.
3. Gradually the berries settle; you need to add more fruits as they settle.
4. After the water boils, reduce the heat and sterilize the jars for 15 minutes.
5. Take them out and cover them with sterile lids. You can store the delicacy in the refrigerator under the nylon lids.

When you open such a jar in winter, you immediately smell the smell of summer.

Raspberry juice

For 1 kg of raspberries you need to take 200 ml of water.

Preparation:

1. The berries are mashed.
2. Place in a bowl with water heated to 50 degrees.
3. Stir and heat to 60 degrees.
4. Remove from heat, cover with a lid for 15 minutes.
5. Squeeze out the juice.
6. Pass through gauze.
7. Place on fire, bring to a boil, but do not boil.
8. Pour into liter jars.
9. Sterilize for 20 minutes, roll up.

You can experiment by adding currant, apple, and strawberry juices to the raspberry drink.

Preparation step by step:

1. Peel and wash the berries (1 kg).
2. Mix water (0.5 l) with fructose (600 g) and prepare syrup.
3. Combine raspberries with syrup and cook for 5-6 minutes.
4. The jam is poured into jars and sealed.

Jam with sorbitol

1. Boil the syrup - 850 g of sorbitol and 200 ml of water.
2. Add 2 g of citric acid and boil.
3. Raspberries (1 kg) are poured with hot syrup and set aside for 3 hours.
4. Boil the mixture for 20 minutes.
5. Remove from oven and wait 2 hours.
6. Add 500 g of sorbitol.
7. Boil for 10 minutes, pour into jars.

Sugar-free jam in a slow cooker

Cooking method:

1. Pour 3 kg of raspberries into a pan.
2. Pour 100 g of water.
3. Place the container on low heat.
4. The resulting juice is removed with a ladle, the juice can be rolled into jars for the winter.
5. The thick mass is poured into the multicooker bowl.
6. Set the “quenching” mode, time 60 minutes; with the lid open, you can set the “frying” mode.
7. Stir occasionally.
8. They take it out and close it.

You can add vanilla, mint, cinnamon, lemon, orange to raspberry jam prepared according to any recipe. To sweeten the product, use a banana.

Freezing raspberries without sugar

To freeze, you need dry, whole berries, so don’t wash the raspberries, otherwise they will freeze into a lump. You cannot freeze fruits that have released juice.

Place the berries on a board and put them in the freezer. After a couple of hours, transfer the frozen fruits into containers, cover with a lid and place in the freezer.

You can put raspberries in containers, pour honey, and cover with a lid. This kind of freezing has double benefits, besides it is sweet and tasty.

You can freeze grated raspberries without sugar for the winter. To do this, mash the berries with a wooden masher and, together with the released juice, place them in small containers. The size of the container should be such that the thawed berries can be consumed at one time: they cannot be re-frozen. The containers are placed in the freezer, where they can be stored until spring.

Dried raspberries

The main conditions for drying are firm, whole, fresh berries.

1. Send them to the oven for 2 hours at a temperature of 50 degrees, then another quarter of an hour at 60 degrees.
2. The cooled fruits are placed in jars or boxes.
3. Store in a dry and cool place all winter.

Such berries are added to tea for aroma and taste, and an excellent antipyretic drink is brewed from them.

Storing raspberry preparations without sugar

Raspberries stored in the refrigerator must be covered with a lid. Otherwise, foreign odors will spoil the aromatic product. If all canning technology was followed correctly (sterile jars and lids, sterilization time, seaming), then raspberry desserts will be stored all winter.

In jars, raspberries retain their healing properties for up to 9 months; with each subsequent month, there are fewer nutrients in them. Berries should not be stored for more than a year, even in the freezer.

Dried fruits can be stored for six months if storage rules are followed.

For jam and juice, a cool pantry with a temperature of up to 18 degrees or a dry basement is suitable.

Publication date: 10/04/18

Raspberries are especially popular among people, because they are a real storehouse of vitamins. In addition, it has a unique taste and aroma. Many people are interested in the question of how to prepare berries for the winter so that they retain their taste and beneficial properties.

There are many options for blanks. The berries can be frozen, made into jam, or ground with granulated sugar. But at first glance, simple recipes have their own subtleties that you need to understand.

Everyone knows that raspberries have the special property of lowering body temperature during a cold. In addition, it has an analgesic and diuretic effect, cleanses the body of waste and toxins, relieves hangovers, and helps improve complexion.

Despite such a large number of beneficial properties, raspberries can be harmful to the body. Allergy sufferers should be careful with the berry, as it can cause a severe allergic reaction. People with weak immune systems are not recommended to drink raspberries with cold drinks, as this can lead to inflammation of the tonsils.

In order for the finished raspberry product to be tasty and have a bright, juicy color, you need to collect the right berries and prepare them. Pick raspberries in sunny weather; if you suspect the presence of bugs, soak them in salt water, the bugs will float up. Choose dense and unripe fruits. After picking the berries, immediately sort them out and start cooking; if you don’t do this, they will immediately spoil.

Recipe with photo: mashed raspberries with cooking

Using this recipe, you can quickly and easily make a healthy and tasty raspberry preparation.

Required Products:

• raspberries;
• sugar;
• lemon acid.

Cooking process:

1. Sort the raspberries from leaves and other debris. Do not wash, otherwise the berries will turn into mush.
   
   
2. Using a blender, puree the raspberries.
   
   
3. Place the raspberry mixture in a saucepan, add sugar at the rate of: for one liter of berry puree – half a liter of sugar.
   
   
4. Leave the raspberries for several hours until the sugar dissolves. Then place the pan on the stove and cook over moderate heat for twenty to thirty minutes after boiling.
5. Add a pinch of citric acid and simmer for another five minutes.
   
   
6. Fill sterilized dry jars with the hot raspberry mixture and seal tightly with metal lids.
   
   
7. Raspberries prepared in this way can be stored at room temperature, in a dark place.

The raspberry preparation turns out thick, aromatic, with a rich ruby ​​color. It can be added to baked goods or used to make anti-cold tea during the cold season.

Raspberries with sugar for the winter without cooking

This recipe is good because it is not subjected to heat treatment, which means all the benefits of the raspberry are preserved. But there is a drawback: the finished product can only be stored in a cold place.

Ingredients:

• berry - 1 kg;
• sugar - 1.5 kg;
• powdered sugar - 100 g.

Manufacturing process:

1. Sprinkle the prepared berries with granulated sugar and mash with a wooden mortar or blender.
2. Leave the resulting mass for a couple of hours until the sugar is completely dissolved in the juice released by the raspberries.
3. Jars and lids for storing raspberries must be sterilized; this can be done using steam, boiling water or an oven. You also need to sterilize jars for other recipes. Choose jars with a volume of about 1 liter.
4. Place raspberries in dry jars, do not fill to the top, leave about 1 cm. for a “sugar plug”.
5. Sprinkle powdered sugar on top.
6. Close with lids. Place the warm jars in the refrigerator, where the berries will remain until next summer. If the berries are stored in the pantry, they will spoil in a couple of months.

Important! Do not skimp on sugar, the preservation of raspberries depends on its quantity; the more granulated sugar, the longer the jam will be stored.

Raspberry jam for the winter

Compound:

• raspberries - 1 kg;
• drinking water - 1 glass;
• granulated sugar - 1 kg.

The result will be 2-3 kg of jam.

Preparation:

1. The first step is to prepare the syrup. Pour sugar into a saucepan, add water, cook until sugar syrup forms.
2. Add the prepared raspberries in parts and evenly to the syrup.
3. Cook the jam over medium heat for 10-15 minutes. The resulting foam on the surface of the jam must be removed, otherwise it will not be suitable for storage and will immediately oxidize.
4. While cooking, stir the jam carefully to prevent it from burning.
5. The readiness of the jam is determined by the foam; as soon as it stops forming, the jam is ready. Or take a little jam, drop it on a plate, if the drop does not spread, the jam can be consumed.
6. Try to cool the jam quickly, this will help preserve the color.
7. Pour the jam into jars, cover the neck with parchment and tie with braid.

Five-minute raspberry

Many housewives loved this recipe for its quick preparation. Only in these 5 minutes you need to try to make the jam thick and tasty.

Ingredients:

• berry - 500 g;
• granulated sugar - 300 g.

From this amount of ingredients the output will be 550 ml of the finished product.

Cooking method:

1. Add sugar to the berries without stirring. Cover the pan with gauze and place in a cool place for at least 3 hours. During this time, the sugar will melt, causing the berries to submerge in the liquid.
2. After the time has passed, the pan must be placed on low heat and brought to a barely noticeable boil. The high temperature will cause the sugar grains to completely dissolve and a liquid will be released that will completely hide the berry.
3. After boiling, cook for another 5 minutes. At this stage, the boiling is stronger and the liquid is bubbling. To keep the berries intact, shake the pan in the air.
4. Periodically skim off any thick foam that appears on the surface of the jam. Particles of debris, if any, will go with it.
5. Hot jam is packaged in jars. Turn the lid down until it cools completely, then put it away for storage.
6. Five-minute jam can be stored at room temperature or in a cool, dark pantry. Store the opened jar in the refrigerator.

Jam recipe

The dessert will be a decoration for baked goods or ice cream, so you can stuff it into a pie or pies.

To prepare you will need:

• berries - 1.5 kg;
• sugar - 1.5 kg;
• filtered water - 500 ml.

How to cook:

1. To make jam, it is better to take ripe raspberries; the seeds can be easily separated from them.
2. Pour the berries into a saucepan and fill with water. 15 Cook the raspberries over low heat.
3. Now you need to extract juice from the berries; this can be done in 2 ways. After rubbing the berries through a sieve, the seeds will remain in the sieve. Or pass the raspberries through several layers of gauze, then the juice will turn out perfectly transparent and clean.
4. Pour the resulting juice into a cooking container, add granulated sugar. Cook over low heat for about 1 hour. Stirring occasionally and skimming off the foam.
5. Drop some jam onto the plate, if it has not lost its shape, the jam is ready.
6. The jam is rolled into jars while warm and wrapped in something warm. It hardens in about 24 hours.

Advice! If you wish, you can add lemon juice at the end to make the jam more piquant. Also, if you overdo it with sugar, lemon will correct it.

Confiture

Raspberry confiture can be used as a top layer for a cake. Overripe raspberries are suitable for preparing confiture; its appearance is not important, since the main thing in confiture is raspberry juice.

Ingredients:

• berry - 1 kg;
• granulated sugar - 650 g;
• drinking water - 350 ml;
• gelling pectin - 25 g.

Cooking method:

1. Raspberries are filled with water and cooked over medium heat for 7 minutes.
2. To obtain high-quality juice, strain the raspberries through a sieve covered with gauze. The berries remaining in the gauze must be twisted and squeezed.
3. Granulated sugar is added to the juice, but leave 1 tbsp for gelling pectin.
4. Heat the juice to 70 degrees, add pectin powder mixed with sugar. Stir vigorously and leave to simmer over medium heat.
5. Once boiling, reduce heat to low. With such a boil, the juice will turn into confiture in just 5 minutes. Thickening will occur after cooling, within 1-2 days.
6. The hot confiture is poured into jars and covered with lids.
7. There is no need to turn the jars upside down; just cover them with a towel and leave them there until they cool completely. In a cool, dry place, the confiture will not spoil until next summer.

Making jelly

Thanks to the gelatin in the jelly, the appetizing quality of fresh raspberries is completely preserved. The gelatin will give the dessert a dense texture. The thickener also reduces the time of thermal exposure of raspberries, which means most of the beneficial substances are preserved.

Jelly components:

berry - 1 kg;
granulated sugar - 1.5 kg;
filtered water - 330 ml;
gelatin - 5 g;
citric acid - 5 g.

Manufacturing stages:

1. Gelatin is soaked in slightly warm water, the exact proportions are indicated on the gelatin packaging. Set aside the gelatin until it swells.
2. Pour the berries into a container for cooking, add water and granulated sugar. Bring to a boil, periodically removing the noise.
3. After boiling, the gas is reduced to a minimum, continue to cook the jelly for about 30 minutes.
4. Remove the resulting mass from the heat, add gelatin and lemon, mix well.
5. The dessert is ready, you can start packaging it in sterilized jars.
6. The jelly cools at room temperature for 1 day, after which it can be stored.

Raspberry jam

Raspberry jam is an excellent option for preventing colds in winter. To prepare jam, you don’t have to spend a lot of effort, but you will get a lot of positive emotions.

Compound:

• raspberries - 2 kg;
• sugar - 1 kg;
• water - 100g.

This amount of ingredients will make 7-9 small jars.

Preparation:

1. To prepare jam you will need a pan with a thick bottom. Place the berry in a saucepan, add water, cover with a lid, and cook the berry over low heat until soft.
2. Grind the berries with a blender.
3. Add sugar to the resulting puree.
4. Cook over low heat, stir occasionally and remove noise.
5. We determine the degree of readiness drop by drop on the plate; if it has not spread, the jam is ready, you can proceed to rolling.

Paste

Many people associate homemade marshmallows with childhood. Grandmothers usually prepared this healthy sweet for their grandchildren. In addition to its benefits, marshmallows are quite a dietary product and will save those with a sweet tooth during a diet.

Ingredients for 7 servings:

• berry - 1 kg;
• granulated sugar - 100 g.

Recipe:

In a container with a blender, turn the raspberries into puree. We pass through a sieve, so we will remove the extra seeds.
Add granulated sugar and mix.
Place the container on the fire and bring to a boil. After boiling, cook for about 13 minutes.
Place parchment paper on a baking sheet, greased with sunflower oil. Pour the cooked mixture onto a baking sheet, leveling it as much as possible. The layer should be less than 1cm.
The pastille is dried in the sun for 4 days, or for a few minutes in the oven with the door ajar at 100°C.
The finished marshmallow is elastic; if you press it with your finger, it will remain dry. All that remains is to cut the marshmallow into strips and you can start eating.

Raspberry marmalade

Differences: An alternative to sweets for tea will keep your figure intact and benefit the body.

Compound:

• raspberries - 1 kg;
• granulated sugar - 250 gr;
• drinking water - 50ml;
• gelatin - 60 g.

Recipe:

1. Cover the raspberries with sugar and leave for several hours.
2. Dilute the gelatin with water, the exact proportions are indicated on the package.
3. Place the berry on the fire; as soon as it boils, turn off the gas.
4. Rub the raspberries through a colander.
5. Warm the gelatin.
6. Combine these two components, heat slightly without boiling.
7. Pour the marmalade into jars. Let cool and store. The marmalade takes several days to form. In winter, just take out the jar and cut the marmalade into portions.

Raspberry compote

Ingredients:

• berry - 3 kg;
• powdered sugar - 750 g.

Preparation:

1. Place the berries in a saucepan, sprinkle powdered sugar on top. Due to the powdered sugar, the raspberries will produce juice; this will take at least 12 hours.
2. Using a slotted spoon, transfer the raspberries into jars and fill with the resulting juice.
3. Cover the jars with a lid. Pour water into a large saucepan, place the jar in it, and 3 minutes after boiling, remove the jar.
4. Close the lid completely, place the jars upside down, and create heat for them.
5. After a couple of days, put it in a cool place.

Raspberry juice for the winter

It is raspberry juice that is the leader in vitamin content among other berry juices. In addition to its direct purpose, juice can be added to smoothies and milkshakes. Raspberry juice will add brightness and mood to a cloudy winter day.

Compound:

• berry - 1.2 kg;
• drinking water - 150 ml;
• sugar - 120 g.

Preparation:

1. For juice, take fully ripe raspberries. Use a blender to puree the raspberries and add water.
2. The pan is placed on the fire and removed as soon as the water becomes hot. Cover the pan with a lid and leave for 20 minutes.
3. The remaining berries are filtered through cheesecloth. The juice is poured into the pan.
4. Add granulated sugar and stir.
5. Cook for another 5 minutes, then pour into jars and close the lids, keep warm. After a few days, send to a cool place.

Raspberry fruit drink for the winter

In winter, in addition to removing the feeling of thirst, fruit juice will benefit the body and vitamins, which are so lacking during this period. Preparing raspberry juice will not take much time from the housewife.

Ingredients:

• berry - 2 cups;
• water - 1 l;
• lemon - 1 pc.;
• mint - 50 g;
• sugar - 0.5 cups.

Recipe:

1. Bring the water in the container to a boil, add raspberries to it. Add the remaining ingredients and cook over low heat for another 10 minutes.
2. Pass the berries through a sieve.
3. Cool and pour into jars and store.

How to freeze raspberries for the winter

It is most convenient to freeze raspberries for the winter in a container, this way they will not be damaged. Wrap a cutting board in foil and arrange the raspberries so that there is space between the fruits. Wrap in cling film and place in the freezer for 11 hours. Then separate the fruits from the film and place them in a container. Place the container in a bag and place it in the freezer.

Raspberry leaves for the winter

You need to collect berry leaves during the flowering period, at this time the leaves are most useful. Only in dry and clear weather. The leaves should be fresh and completely green, with young leaves located closer to the top of the bush. You can’t pick too many leaves from one bush. The leaves are torn off by hand, with the petiole.

Leaves can only be dried outside, in the shade. Properly dried leaves are slightly rounded and green in color.

Leaves can be stored for 2 years in a glass jar.

The leaves can be made into tea and used to treat certain diseases, such as asthma, herpes, gout, etc.

How to dry raspberries for the winter

Collect unripe berries in clear weather.

The berry can be dried in the sun by spreading it on a piece of newspaper; after a few days it will dry out. A quick option is oven drying, dry for 2 hours at minimum temperature.

Raspberries can be used as a sweetener in baked goods, or made into tea to treat illnesses and strengthen the immune system.

Dried raspberries are stored in a container at room temperature. The shelf life of such raspberries is 2 years, after which the beneficial substances evaporate.

Making raspberry liqueur

To make raspberry liqueur you will need:

• berry - 500 g;
• sugar - 500 g;
• water - 500 ml;
• cognac - 1l.

Recipe:

1. Mix berries and cognac in a container and leave in a sunny place for about 1 month.
2. After this time, strain the resulting solution.
3. Add sugar to boiling water, stir, cool.
4. Combine the solution with sweet water.
5. The longer the liqueur is stored, the tastier it is.

Raspberry liqueur is rarely seen on store shelves, but girls often like it.

Raspberry liqueur

A simple recipe for a very tasty liqueur.

Ingredients:

• raspberries - 3.5 kg;
• sugar - 1.3 kg.

Preparation:

The berry is placed in a container, covered with sugar and covered with gauze. Place in a warm place for 5 days.
After 5 days, the gauze is removed and a water seal is installed, leaving the drink for 2.5 weeks. During this time, the fermentation process will be completely completed.
The liqueur is filtered and bottled. Stored in a cool place.

Raspberry tincture

In addition to tea, you can make a tasty and healthy tincture from raspberry leaves. To create a tincture, 50% alcohol, vodka or moonshine without odor or impurities is suitable.

Ingredients for 2 liters:

• berry - 1 kg;
• dried raspberry leaves - 10 g;
• alcohol - 1 l;
• sugar - 1.5 tsp. (optional).

Recipe:

Grind the berries to a pulp and transfer to a jar.
Pour alcohol over the berries and add leaves. (No ratings yet)

The expression “not life, but raspberries” suggests something joyful, extremely pleasant. That is, the pleasant thing is the raspberry. There are many fairy tales and beliefs about her, and she always personifies only the positive. Raspberries were also endowed with spiritual power, believing that this magical berry helps to establish community between people, good relationships and goodwill. The tradition of treating guests to tea with raspberry jam may well have originated from this belief.
The berry has a truly rare taste and aroma, and everyone has heard about the healing properties of raspberries. What have you heard? Housewives in every family prepare raspberries in all forms for the winter in order to have a reliable remedy for colds.
You can prepare raspberries in any way. Previously, they mainly made jam, but today it is possible to preserve raspberries in an absolutely natural form by freezing them.

Natural fresh frozen raspberries

1. Select whole and dry berries for freezing.
2. Place them on a tray or on a cutting board in one row, individually.
3. Place the board in the freezer and wait for the berries to freeze and become hard.
4. We collect the frozen berries in a container, close it and store it in the freezer.

Natural frozen raspberries with honey

1. Place dry whole raspberries in a container.
2. Take liquid transparent honey and pour raspberries.
3. Place the container in the freezer.
You can also freeze raspberries in special bags, perhaps this way you can better place them in the freezer.

Dried raspberries

If you have raspberries at your dacha, then try preparing them in dried form. For this purpose, you need to select berries that are dense and slightly greenish. When it reaches full ripeness and is filled with juice, it can no longer be dried.
1. Dry the raspberries in an electric dryer or in a conventional oven.
2. First, set the temperature to 45-50°C and keep the raspberries for 2-4 hours.
3. Then, when the berries are thoroughly dry, raise the temperature to 60 °C and control the drying process.
4. Place the dried berries in a box or jar and seal it hermetically.
Dried raspberries have a lot of beneficial properties. In winter, it will become your natural lifesaver.

Raspberries pureed with sugar

Ingredients:
- 750 g raspberries
- 150 ml water
- 250 g sugar
1. Fill the sorted raspberries in a saucepan with water and heat them.
2. Bring to a boil very slowly, then cook for 3-4 minutes.
3. After removing the pan from the heat, take a sieve and wipe the raspberries with hot water.
4. Having received the puree, put it back into the pan, add sugar and heat it again.
5. We wait until the sugar melts, gradually heating the mixture to the boiling point, but there is no need to cook it any more.
6. Pack the sweet raspberry puree into jars. Let's sterilize them:
- 15 minutes for ½-liter jars;
- 20 minutes for liter.
Grinding raspberries with sugar is quick and easy, but in winter such a supply plays an important role in vitamin reserves. Don't be lazy.

Natural raspberry puree

1. Take fresh, ripe raspberries and immediately rub them through a sieve.
2. Collect the puree in a saucepan and heat it.
3. After waiting for it to boil, cook the puree for only 1 minute and immediately pour it into jars.
4. Roll up the jars, turn them over, wrap them up, and leave them to cool.
Raspberry puree is actually a semi-finished product for the winter. In winter you can use it to make raspberry jelly, jelly, and marmalade.

Natural raspberry juice

Ingredients:
– 1 kg of ripe raspberries
- water 150-200 ml
1. Having sorted the berries, knead them with a wooden pestle.
2. Pour water into a saucepan, heat to 60 °C and add mashed raspberries.
3. Turn off the heat, cover the pan and leave the raspberries for 15 minutes.
4. After passing the juice through cheesecloth, squeeze it out and then filter it.
5. Boil the juice and pour it into a glass container. Roll up or seal.
Preparing raspberry juice for the winter is simply a sacred thing! This is a vitamin bomb and great joy for children and adults.

Raspberries in their own juice

Ingredients:
- 1 kg sugar
- 1 kg raspberries
1. Place raspberries in a saucepan and add sugar.
2. Pack the melted juicy substance into jars and send for sterilization (time described above).
3. Store the rolled jars in the cold.

Raspberries in natural redcurrant juice

Ingredients:
- 1 kg raspberries
- ½ l red currant juice
1. Prepare red currant juice. To do this, blanch the berries for 1 minute, then squeeze the juice out of them. It doesn't matter whether it's a juicer, a sieve or gauze.
2. Place the sorted raspberries in a saucepan and add juice.
3. Heat the raspberries in the juice, and after boiling, cook for 5 minutes.
4. Place the brew in jars, evenly distributing the juice and berries, and roll up.
This “duo” vitamin preparation “raspberries and currants” gives even more joy in winter.

Raspberry syrup

Ingredients:
- 1 kg raspberries
- 1 tbsp water
- 1 kg sugar
1. Let’s cook the syrup in the first edition - water with sugar.
2. Place whole berries in it and heat until it boils, then remove from heat and wait until the mixture cools.
3. Take a sieve and strain the syrup into a saucepan.
4. After the syrup has boiled for 5 minutes, pour it into a sterilized container and roll it up.
Now you know how to make delicious raspberry syrup.

Raspberry compote

Ingredients:
– 1 kg of raspberries
For the syrup:
- 3 liters of water
- 1 kg sugar
1. Prepare the raspberries for processing.
2. Boil the syrup, add the berries while it is boiling, and continue heating.
3. Lightly stir the raspberries in the syrup and wait until it starts boiling.
4. Pour the boiling compote into jars, wait until it cools, and roll up.
It’s easy and simple to prepare raspberry compote for the winter. Now the preparations can wait until winter and delight all family members.

Raspberry jam “Five Minute”, recipe step by step

Ingredients:
– 5 kg raspberries
– 31/2-4 kg of sugar
1. Sort the raspberries and remove the stems. In this case, you can carefully rinse it, and then dry it, carefully laying it on a towel.
2. When the raspberries are dry, transfer them to a saucepan, sprinkle them with sugar, and do not touch them for 6-8 hours.
3. Heat a saucepan with raspberries and sugar until boiling and cook for 5 minutes.
4. Pack the boiling jam and roll it up. We put the tanks on the lids, wrap them up and leave them to cool.

"Granny's jam" from raspberries for the winter

Ingredients:
- 1 kg raspberries
- 2 kg sugar
- 2 tsp citric acid
- 4 tbsp water
1. Place raspberries in a saucepan, add water and add sugar.
2. Heat it until it boils, cook slowly, periodically removing the foam. The jam must be stirred to prevent burning.
3. When we think that the jam is ready, dilute citric acid in it.

Raspberry jam with lemons, recipe step by step

Ingredients:
- 5 kg raspberries
- 2 larger lemons
– 71/2 kg sugar
1. We sort and wash the raspberries, then dry them.
2. Wash the lemons too and wipe dry, then cut into thinner slices. Along the way, remove the seeds and cut the circles in half.
3. Place lemon slices mixed with raspberries with sugar in a saucepan and leave for 6-8 hours.
4. Heat the pan, wait until it boils, and cook slowly for 40 minutes. Stir throughout cooking and periodically skim off the foam.
5. Turn off the heat. When it has cooled completely, heat it again, this time cooking until done.
6. After cooling the jam, package it and close the jars with nylon lids.
This preparation of raspberry jam with lemon is an unusual recipe, but the preparation is quite simple. Do you agree?

Cherry and raspberry jam for the winter

Ingredients:
- 1 kg cherries
- 1 kg raspberries
For the syrup:
- 2 kg sugar
- 2 tbsp water
1. First, prepare the cherries - sort them, wash them, remove the pits.
2. Cook the syrup, put the cherries in it.
3. Wait until it boils and stop heating.
4. Repeat the previous point 5 times, with an interval of ½ hour.
5. When we cook the cherries for the last time, add raspberries. After boiling, boil for 5 minutes.
6. Pour hot jam into jars and immediately roll up.
Raspberries and cherries are successfully woven together in this jam for the winter and complement the variety of taste qualities of each other.

Raspberry jam with melon, an unusual preparation for the winter

Ingredients:
- 300 g raspberries
- 800 g sugar
- 1 kg melon pulp
- 1 tbsp water
- 1 lemon
1. Remove the zest from the lemon, then squeeze the juice out of it, pour in the zest, sprinkle with sugar (a little) and leave to soak for 1 hour. We get “lemon sugar”.
2. Peel the melon and cut the melon pulp into smaller pieces.
3. Prepare the syrup by combining sugar with water and “lemon sugar” in a saucepan.
4. First add the melon pieces into the boiling syrup, and then the raspberries.
5. Cook the jam until it thickens, skim off the foam, and pour into jars.
Who would have thought, raspberry and melon jam. And it turns out it’s even very tasty! Try it, you won't regret it.

Pear and raspberry mousse

Ingredients:
- 300 g raspberries
- 1 kg of pear pulp without seeds, but with skin
- ½ tbsp sugar
- cardamom
- lemon juice (a few drops)
1. Wash the pears, remove the core. Cut the pulp with skin into fairly large cubes.
2. We sort out the raspberries, wash them and dry each berry.
3. Place the pear and raspberries in a saucepan, add sugar and stir.
4. Place the pan on heat, and after boiling, cook for 1 hour, stirring.
5. After removing the brew from the heat, add lemon juice and cardamom.
6. Using a blender, we get a mousse by chopping and whipping the mass. Place the mousse in jars and sterilize for 10 minutes.
7. Store the mousse in the dark and cold.

Raspberry jam

Ingredients:
- 1 kg raspberries
- 2 tbsp gelatin
– 1.4 kg sugar
– 1 tsp citric acid
- 11/2 tbsp water
1. After sorting the raspberries, rinse the berries in water. Soak the gelatin so that it has time to dissolve.
2. Sprinkle the berries with sugar, place them in a basin and add water, as indicated in the recipe.
3. Heat slowly until the contents begin to boil.
4. Cook for 15 minutes, increase the heat to medium and, while boiling, bring the jam to readiness.
5. Add citric acid and diluted gelatin.
6. Pack the jam into jars and roll up.

Preparing raspberry confiture for the winter, recipe

Ingredients:
- 1 kg raspberries,
- 1 lemon
- 1 kg sugar
— 1 sachet “Zhelfix”
1. After sorting the raspberries, rinse the berries in water. Let's discuss it.
2. Remove the zest from the lemon and collect the squeezed juice separately.
3. Place the raspberries in a saucepan, sprinkle with zest and sugar, pour in the juice squeezed from the lemon, and mix.
4. Place the pan on low heat and gradually bring the mixture to a boil.
5. Add “Zhelfix” and cook, stirring, for 1 minute.
6. Pack into jars. After screwing on the lids, turn the jars over for 10 minutes, then put them back on the bottom and let them cool.
Delicate raspberry confiture will add sophistication to your winter supplies.

Raspberry jelly, preparation for the winter

Ingredients:
- raspberries, about 2 kg
- sugar - 11/2 kg per 1 liter of raspberry juice
1. After sorting the raspberries, rinse the berries in water. Let dry by laying them out individually on a towel.
2. Take a glass or enamel bowl and mash the berries in it.
3. Then squeeze the juice through cheesecloth. We use the squeezes in other dishes.
4. Add sugar to the juice and stir well - it must be dissolved.
5. Let the juice and sugar sit for 10 hours.
6. Having distributed the jelly into the jars, put them in the refrigerator.

Raspberry marmalade

Ingredients:
- 1 kg raspberries
– ½ kg sugar
1. After sorting out the raspberries, wash them in water and rinse with boiled cold water.
2. Dry the berries, then rub them through a fairly fine sieve. We get raspberry puree.
3. Boil the puree with sugar over high heat, stirring.
4. When the mass thickens, pack it into jars, cool a little and seal.

Raspberry jam with apples

Ingredients:
– 1 kg apple puree
– 1 kg raspberries
- 800 g sugar
— 600 ml water
1. First, prepare apple puree - steam them in boiling water and rub through a sieve. After this, measure out 1 kg, as prescribed in the recipe.
2. In turn, grind the raspberries into a puree and mix with apple juice, place in a wide saucepan and set to cook.
3. After the puree has boiled for 15-20 minutes, add sugar and boil until tender.
4. Pack the finished jam into jars and roll it up.

Raspberry marshmallow, delicious and unusual for preparing for the winter

Ingredients:
- 1 kg raspberries
- ¼ kg sugar
- 100 g powdered sugar
- vegetable oil for lubrication
1. After sorting and rinsing the raspberries with cold water, place them in a preheated oven. Choose a wide dish and place in the oven for 50 minutes.
2. Remove the hot berries with a wooden spatula and immediately rub them through a sieve - we get a puree and put it in the pan.
3. Add sugar to the puree and boil the puree to half its original volume.
4. Line the pastille mold with parchment, grease it with oil, pour in the thick hot puree.
5. Place the mold in the oven and dry the marshmallow at 70°C. You can dry it in the sun, if possible.
6. Cut the finished marshmallow into pieces and roll in powdered sugar.
7. If you put the marshmallow into sterile jars and cover with parchment, you can leave it in the winter.

Raspberry vinegar

If you have not encountered raspberry vinegar before, you will be surprised by its bright taste and exceptionally pleasant smell.
Ingredients:
- ¼ kg vinegar, white wine
- 200 g raspberries
1. After sorting out the raspberries, wash them in water and rinse with boiled cold water. Dry the berries and place them in a glass jar equipped with an airtight lid.
2. Pour vinegar into the jar with the raspberries and close the lid tightly.
3. Keep the jar in cool and dark for 2 weeks.
4. Then, after opening the jar, remove the berries by straining and filtering the liquid. This is raspberry vinegar. It must be stored in an airtight container in the refrigerator. It must be used within 1 year.

Raspberry liqueur, recipe

Ingredients:
- ½ kg raspberries
- 1 liter of vodka
For the syrup:
– ½ kg sugar
- ¼ liter of water
1. Take a large bottle, pour raspberries into it and fill it with vodka. Plug the neck of the bottle with a cotton swab.
2. Keep the bottle cool for 3-4 weeks. You can go down to the basement.
3. When the specified time has passed, prepare the syrup. Cool it and pour it into the bottle, diluting the contents.
4. Stir, separate the raspberries, filter - we get liqueur.
5. Pour the liquor into bottles and seal it. The longer it sits, the tastier it will become.

Raspberry fortified wine

Ingredients:
- 21/2 kg raspberries
For the syrup:
— 21/2 liters of water
- 700 g sugar
1. Don’t wash the raspberries, squeeze the juice out of the berries.
2. Cook the syrup and cool it, the sugar must dissolve completely.
3. Pour both raspberry juice and cold syrup into the bottle and mix.
4. Let the mixture ferment in the bottle, the temperature should be 25 °C or higher.
5. When the wine has fermented, it must be filtered, poured into a bottle and sealed. It is stored in the refrigerator.

Delicious raspberry wine at home, proven video recipe