Five-Minute Raspberry Jam for Winter
Thick, fragrant, with whole berries, perfect for tea. Five-minute raspberry jam for winter preserves the vitamins, natural flavor, and aroma of raspberries. The jam turns out thick, with whole berries, and does not crystallize during storage. Perfect for strengthening immunity in winter.
Updated : 02 April, 2026
Easy
More than 1 hour.
Ingredients
3 kilograms
Raspberry
2 kilograms
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make five-minute raspberry jam? Prepare all the necessary ingredients. Clean the picked berries from leaves and small twigs.
Step 2
How do you properly rinse raspberries? Rinse the berries under cool running water using a gentle shower stream or by diffusing the water with your hand. Let the water drain off. The moisture left on the raspberries will allow you to cook the jam without adding extra water, and the berries will release juice more readily.
Step 3
How do you speed up juice release? Immediately sprinkle the washed raspberries with one-third of the sugar, gently mix, and leave them until juice appears. This will take about 2 hours. During this time, prepare the jars.
Step 4
How do you sterilize jars for jam? Wash the jars with baking soda and rinse them well under running water. Sterilize the jars in any way convenient for you: in the oven, in the microwave, or over steam.
Step 5
How do you get the sugar to dissolve evenly in the jam? Transfer the raspberries with the released juice into a heavy-bottomed pot and place it over low heat. Let the sugar dissolve completely, stirring gently with a large wooden or plastic spoon and lifting the sugar from the bottom. Then increase the heat to medium and bring the raspberries with sugar to a boil.
Step 6
How long should you cook raspberries to keep the berries whole? Simmer at a gentle boil for 4-5 minutes. At the stage of boiling and cooking, it is better not to leave the jam unattended, otherwise the foam that forms may boil over. When it boils vigorously and rises in a thick layer, stir gently without removing the foam. Do not boil it longer.
Step 7
How do you remove the foam? After 5 minutes, remove the pot from the stove. Gently shake the pot so the foam gathers in the center, then remove all of it in 3-4 passes. There will be a lot of foam, and the jam should become completely clear.
Step 8
When do you add the remaining sugar? Add the remaining sugar to the hot jam after the foam has been removed. Stir gently and let the sugar dissolve completely. Leave the jam until it cools completely. Then repeat the boiling procedure 2 more times, without adding sugar.
Step 9
How do you properly pour the jam into jars? After the third boil, pour the finished, clarified jam hot into the prepared jars. The jars should be warm, dry, and sterilized. Screw on sterile lids. The finished jam has a dark, rich raspberry color, deep flavor, and aroma. Its texture is like jelly, but with whole berries.
Step 10
How do you check the seal? Wipe the jars clean, roll them across the table to check the seal, and turn them upside down onto their lids. Leave them until completely cool. Then store them in a dark, cool place. This method can be used for any delicate berry: it preserves the maximum number of whole berries, while the jam keeps well and does not crystallize. I got 6 jars of 0.5 liter, about 17 fl oz each, 1 jar of 250 ml, about 8.5 fl oz, and a little extra for tasting.
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