In this article you will find a detailed description of how to prepare berry or fruit jam for the winter. Delicious recipes for jam from apples, pears, apricots, raspberries, strawberries and other fruits, cooking technology.

How to cook jam for the winter at home?

Jam (from the English jam) - is a thick homogeneous jam from ungrated fruits and berries, which are boiled in sugar syrup until a thick, jelly-like mass is formed.

Usually jam is of 2 types - homogeneous or with pieces of fruit.

How is jam different from jam?

Jam has a thicker and more uniform structure due to berries and fruits, which are boiled during cooking.

Thick jam is ideal for baking, so it is ideal for filling pies, dumplings, cakes

What is jam made of?

It is best to make jam from fruits and berries rich in pectin so that it can harden.

Therefore, for its preparation, you need to take ripe and slightly unripe fruits, but overripe and wrinkled fruits should not be used.

Also for the preparation of jam use sugar, spices, nuts, dried fruits, and even liquors and other alcoholic drinks !!!

How to cook fruit or berry jam for the winter?

The process of making jam is much simpler and faster than cooking jam. As a rule, it is prepared in a single way.

Jam making technology:

• Prepare fruits or berries - rinse, remove seeds and cut into slices.
• Pour the prepared raw materials with sugar and put on fire, and cook over low heat so that it softens and releases pectin.
• From the moment of boiling, the jam cooking time is 15–20 minutes.
• When cooking jam, it is necessary to mix and remove foam from its surface, if it has appeared.
• Ready jam is transferred hot in cans and rolled up.
• Store jam in a dry, dark and cool place.

Very important point !!!

After adding sugar, you need to carefully monitor the time, since it is this factor that is decisive in the quality of the finished product. If the jam is removed from the heat too soon, the jam will be liquid. And if you boil for longer than the set time, the sugar is caramelized, the jam will be very thick and will turn too dark.

Remember that jam from fruits with a high content of pectin cooks faster, so you need to carefully monitor the time so as not to digest it.

How to check jam readiness?

You can check jam readiness like this

You need to take a cold saucer (previously you can put it in the refrigerator for several minutes), drop a little ready-made jam on it and put it back in the refrigerator. If a drop does not spread after 2-3 minutes while tilting the saucer, this means that the jam is ready.

Secrets of making delicious fruit or berry jam for the winter

Helpful hints:

1. In order to get high-quality jam, you need to take only high-quality fruits (mature or slightly immature,
2. Strictly observe the proportions in the recipe. The amount of sugar depends on the content of pectin in the fruits, but, as a rule, they are taken in a ratio of 1: 1, that is, 1 kg of sugar should be taken per 1 kg of fruit or berries;
3. Sour berries, such as black currants, contain a lot of pectin, so if you take 50, 0 of these berries for every 100.0 sugar, then the jam will turn out more juicy and tender;
4. In sweet berries (in strawberries) there is less pectin, therefore sugar can also be taken less;
5. For the preparation of jam, it is better to use large granulated sugar, since it dissolves more slowly, which increases the quality of the finished jam;
6. You can not add water to berries containing a large amount of sugar (strawberries, raspberries, blackberries);
7. The jars into which the jam is poured must be well sterilized
8. Banks must be rolled up immediately after filling them with jam.

Apple jam for the winter

Ingredients:

• apples -1 kg,
• 800 ml of water

For syrup:

• 1, 1 kg of sugar
• 350 ml of water

Cooking:

1. Rinse the apples well, peel them and cut into thin slices.
2. Place them in an enameled pan, add water and cook for 10 minutes.
3. Cook sugar syrup and pour boiled apples on it, boil apples until cooked.
4. Put ready-made hot jam into sterilized jars, seal and cool them.

Fragrant pear jam for the winter

Ingredients:

• 1 kg of prepared pears,
• sugar 0.5 kg
• lemon zest - 2.0,
• cloves - 2 pcs.,
• vanillin 0.05 g.

Cooking:

1. Select small solid pears and wash them.
2. Cut into small pieces, remove the middle.
3. Put the prepared pears in an enameled basin, sprinkle with sugar in layers and leave for a day to separate the juice and the pears absorb sugar.
4. The next day, put the bowl on the fire, add spices and cook for an hour until the pears become transparent.
5. Jam spread hot cans in hot dry cans, cover them with boiled caps and roll them up.
6. Then turn down the neck and cool.

Plum jam for the winter

Ingredients:

• Plums 1 kg
• Water 3/4 cup
• Sugar 1, 1 kg.

Cooking:

1. Rinse and cut the plums into halves, remove the seeds.
2. Pour water into an enameled pan and put plums.
3. Put the mixture on fire and cook for 15 minutes.
4. After that, add sugar in small portions to the pan.
5. After complete dissolution of the sugar, the jam should be respected until cooked with frequent stirring, avoiding burning.
6. Arrange the hot jam in heated dry cans, cover with boiled caps, close, turn upside down and cool.

Raspberry jam for the winter

Ingredients:

• raspberries - 1kg
• sugar - 1kg
• 430 ml of water
• citric acid - 1 tsp,
• gelatin - 3.0

Cooking:

1. Make sugar syrup from sugar and water.
2. Raspberry berries pour sugar syrup.
3. Heat them to a boil and cook for 15 minutes. When cooking DO NOT disturb!
4. 2 minutes before the end of cooking add 1 tsp of citric acid and 3.0 gelatin dissolved in water.
5. Pack hot in sterilized jars, cork

Apricot jam for the winter

Ingredients:

• 1 kg of apricots
• 1 kg of sugar
• 250 ml of water
• 1 tsp citric acid.

Cooking method:

Ripe apricots with dense pulp, wash in cold water, halve and remove the seeds. To prevent the fruits from darkening, dip them briefly in a weak solution of citric acid. Then put the apricots in an enamel container, fill with water and pour 250 g of sugar. Cook for 10-15 minutes.

Arrange the hot jam in clean, dry cans, roll it with metal lids and cool.

Blackcurrant jam for the winter

Ingredients:

• 2 kg of black currant,
• 3 kg of sugar
• 800 ml of water.

Cooking method:

1. Put the currants in a colander, dip in boiling water and blanch for 3 minutes.
2. Transfer the berries into an enameled basin, mash them lightly with a wooden cracker
3. Add sugar, water, mix and cook on a small fire.
4. Stir until cooked.
5. Put hot jam on dry sterilized jars, roll up.

Gooseberry jam for the winter

Ingredients:

• gooseberry 1 kg
• sugar 1.2 kg

Cooking:

1. Select good berries, remove the stalks, rinse and dry
2. Crush with a pestle and sprinkle with sugar.
3. Put the mixture on fire and cook constantly until stirring.
4. Ready jam is packed in heated cans, closed with boiled caps, corked, flipped down with the neck and cooled.

Strawberry jam for the winter

Ingredients:

• strawberries - 1 kg
• sugar - 800.0
• water - 300.0

Cooking:

1. Cook sugar syrup from water and sugar.
2. Rinse berries and immerse in boiling sugar syrup.
3. Cook the jam until cooked and in a boiling state, pack in hot, dry glass jars.
4. Close the lids, turn over and cool.

Strawberry jam option number 2

Ingredients:

• 700 g of strawberries
• 1 kg of sugar.

Cooking method:

1. Sort ripe strawberries, rinse, cover with sugar and place on the stove.
2. Cook first on high and then on low heat until cooked.
3. Do not forget to constantly remove the foam and stir so that the berry mass does not burn.
4. Arrange the hot jam in the jars, leave them open until the contents have completely cooled, then close the plastic lids.

Strawberry jam for the winter

Ingredients:

• sugar 1 kg
• strawberries 1 kg
• citric acid 1.0,
• water 1 cup.

Cooking:

1. Pour the prepared berries with water, put on fire and cook for 5 minutes from the moment of boiling.
2. Add sugar to the boiling mass and cook for 20 minutes until cooked.
3. When boiling jam, stir and remove the foam.
4. 3 minutes before cooking, add 1 g of citric acid to preserve the coloring of jam.

Lingonberry jam

Ingredients:

• lingonberry berries 1 kg,
• water 400 ml
• sugar 800 g

Cooking:

1. Select ripe good berries and wash.
2. Pour them with water and cook over low heat until the initial mass volume decreases by 1/3.
3. Then add sugar and stirring constantly, boil the jam until tender.

Cherry jam

Ingredients:

• 1 kg of cherries
• 1.2 kg of sugar
• 300 ml of water.

Cooking method:

• Remove the seeds from the berries of the cherry, pass the pulp through a meat grinder.
• Transfer the resulting mass into a basin, fill with water and bring to a boil.
• Then add sugar and cook over low heat, stirring continuously, until tender.
• Arrange the hot jam in warm dry cans, roll up and leave until completely cooled.

Sea buckthorn jam for the winter

Ingredients:

• 1 kg of sea buckthorn
• 1 kg of sugar.

Cooking method:

1. Put the sea buckthorn berries in a colander, dip in boiling water
2. Blanch for five minutes, then cool under running water. cold water.
3. Then put the sea buckthorn in a bowl, add sugar and put the mixture on low heat, heating until the sugar dissolves.
4. After that, increase the heat and cook, stirring continuously, until cooked.
5. Arrange the hot jam in dry jars, leave it to cool, then close the lids.

Pumpkin jam for the winter

Products:

• pumpkin 4 kg
• sugar 1 kg
• water 400 g
• koritsa,
• cloves
• lemon acid.

Cooking:

1. The pulp of a pumpkin needs to be cut into slices or grated on a large grater.
2. Then lay in a basin and pour 0.5 cups of water.
3. Bring the pumpkin to a boil and cook, stirring constantly, for 7 minutes. Repeat three times.
4. Cook sugar syrup and place pumpkin in it.
5. Cook until jam acquires the necessary density.
6. At the end of cooking, add cinnamon and cloves, lemon sour.
7. When the jam has cooled, pack it in jars.

Quince jam for the winter

Ingredients:

• 1 1/2 kg of quince,
• 1 kg of sugar
• 1 liter of water
• 1 teaspoon of citric acid.

Cooking method:

1. Rinse the fruits and cut them into quarters, then remove the skin from each and cut the core.
2. To prevent quince slices from darkening, dip them in a 2% citric acid solution.
3. Then grate the quince.
4. Prepare syrup from sugar and water, put grated quince in it and cook until it becomes transparent, and the syrup thickens and begins to gel.
5. About 3 minutes before the end of cooking, add citric acid to the jam.
6. Arrange the hot jam in dry sterilized jars, seal

Jam, jam, jam - the most common type of preservation of fruit crops at home. The essence of the process is that berries and fruits, in whole form or in slices, are boiled until thick in sugar syrup or with the addition of sugar. Jam from berries and fruits has a thick texture, sweet or sweet and sour taste.

Slow heat treatment of the fruit is recommended, with alternating heating and cooling so that the sugar soaks the pulp well and helps to harden it. Slices of fruits and berries in properly cooked jam should keep their shape, volume and consistency, natural color well. They should not be too soft, but not too hard.

Homemade jam will turn out delicious and high-quality if you take good not overripe fruits, carefully observe the process of their preparation and cooking. Berries and fruits, such as apricot, peach, plum, cherry, cherry, are most often removed stone, as well as ponytails and leaves. Large fruits are usually chopped into pieces. Jam from strawberries, currants, raspberries, blueberries, cranberries, gooseberries, usually cooked in one go, and the berries are cooked whole. They are pre-filled with sugar and left for several hours to soak and release juice.

One of the most favorite is assorted jam, which contains several fruit crops that complement the taste. It turns out to be very unusual jam from tea rose petals, dandelions, from watermelon peel. To give a piquant taste and bright aroma, orange zest, lemon slices, cloves, vanilla, cardamom, almond seeds are sometimes added to the jam. We offer you to familiarize yourself with the many recipes for jam from berries and fruits, collected on our website.

Is it possible to make a thick apple jam without tiring cooking? This is easy if you use the recipe for making dry jam in the oven. As a result, a good consistency and a pleasant taste.

The most delicious jam is obtained from bright yellow berries of ripe sea buckthorn in combination with apples. Such a treat can be prepared for the winter, then used as a filling for pies or just for tea.

You can make wonderful sweet and sour jam from fragrant autumn apples and ripe viburnum, which is distinguished by excellent taste and useful properties. We are happy to share the recipe.

Grapes are rarely used for cooking jam, and in vain. Combined with plums and the right amount of sugar, a divinely delicious dessert is obtained that will decorate any tea party.

Strawberry jam is delicious in itself, it can also be used as a filling for pies, bagels, jelly and other desserts. We bring to your attention a recipe for making jam in a slow cooker.

When there is an abundance of berries and fruits that require urgent processing, housewives especially appreciate quick recipes for winter preparations. Use our method and cook thick strawberry jam in just 20 minutes.

Rhubarb jam with orange juice and zest is a combination of a variety of flavors. Sweet and sour and tart notes merged together in it, so it never gets boring. Enrich the list of preparations with our recipe.

Plum baked in sugar in the oven is tasty as an independent dessert, as well as in combination with pancakes, oatmeal, cream ice cream. Sugar plum can be a great filling for home baking.

In the season of sweet and aromatic persimmons, I propose to make magnificent jam from this exotic fruit. To prepare a dessert, I recommend to buy the Korolek persimmon variety, which is devoid of astringent taste.

If you do not like sugary sweet jams, I propose to prepare sweet and sour confiture based on apples and orange juice. Walnuts give a pleasant crunch, and cinnamon - a delicate aroma.

Cherry plum jam is not only tasty, but also healthy. It has a pleasant sweet and sour taste, goes well with pancakes, it can be spread on bread or used for a layer of cakes.

For me, autumn is associated with red apples that flooded the bazaar counters. Huge, medium, small, shimmering in all shades of red, catching warmth with their sides, they are like a wonderful hello from the summer, which just recently ...

The easiest and most delicious way to prepare pears for the winter is to make delicious jam from them. Do not forget to add lemon juice to the blank, due to which the color of the jam will not fade, and the taste will acquire a slight acidity.

It's summer on the street, which means it's time to collect all kinds of berries: strawberries, currants, gooseberries and many others. In this hot season, it is not only useful to include berries in your daily diet, but also make jam from them. Moreover, the jam should be tasty and preserve as many vitamins as possible, because we lack them in dank and snowy winters.

So, first, we will give answers to frequently asked questions about making jam:

- What kind of berries to take?  Berries must be dry and better unripe than overripe, otherwise they will boil.

- What kind of dishes do you need?  The dishes are needed wide, with low edges, so that moisture evaporates faster: the sooner the jam is cooked, the better the shape, color and aroma of the fruit will be preserved. Therefore, it is boiled in small portions, a maximum of 2 kg.

- How much sugar do you need?  The amount of sugar depends on the acidity of the berries - an average of 1-2 kg of sugar per 1 kg of berries.

- How to make syrup?  Pour sugar in a bowl, fill with water and cook until completely dissolved.

- How to find out that the jam is ready?  If the syrup does not break out on a saucer, but retains its shape, then the jam is ready. Covering with a linen towel (to remove moisture), let the jam rest, and then pour it into jars. They must first be warmed up and put on a towel folded several times so that they do not burst from hot jam.

Here are the main ways (types) of how to make jam.

1. Berry jam

If you want to boil raspberries, strawberries or, in general, sweet berries, then just put one and a half glasses of sugar on each glass of berries; if acidic ones are cooked, such as: cornel, barberry or some others, then put two and a half glasses of sugar on a glass of berries. The most important thing when cooking jam is that the syrup is well boiled. Putting sugar in a bowl, you need to add enough water to only moisten the sugar, put on a light fire and let it boil, remove the foam; boil the syrup until it is so respected that if you take it on a spoon, cool it down a bit, then begin to drain, it will stretch, then carefully put the berries and let it boil again; with berries, the fire should be the lightest, otherwise it can boil. To find out if the jam is boiled enough, you need to take a few berries on a spoon, and if it does not wrinkle, then the jam is ready. The second sign of ready-made jam is that the berries, boiled well, will always sink to the bottom.

2. Other way to jam

The best jam is that which is cooked on ordinary, a piece taken, sugar. It should be crushed, measured, as mentioned above, moistened with water and put on a light fire; when the syrup is sufficiently respected, take it to the cold and leave it all night; the next morning, put the syrup on a light fire again, and when it boils, lower the berries. If anyone wants the jam to be completely clean and beautiful, then proceed as follows: Having boiled the berries well, carefully remove them with a hairpin or a large pin, separate each berry separately, put it on a dish and let them cool well. A syrup, in which, of course, there will be many seeds, should be filtered through the thinnest muslin, it is best to use soft gauze; then pour it into a jar and put the berries carefully, then the jam will come out extremely beautifully. Berries for jam should always be collected in dry weather: such berries
much stronger and less boiled; it is better to take unripe berries for jam than overripe. Keep the jam in a cool and dry place, this is the most important thing, otherwise it can turn into mold.

3. Another way to jam

You can cook jam without preparing syrup; this jam is cooked from raspberries or strawberries. First, pour a little water into the basin that barely covers the bottom; then pour sugar, a fairly decent layer, put the berries in a row so that the berry does not fall on the berry; then pour sugar again and continue several times; pouring rows of five, put on fire and let it boil well.

4. Berry jelly

When choosing berries for jam, of course, you always have to leave a lot of crumpled, small berries unsuitable for jam; so that they are not wasted, you can cook a very tasty jelly. Having taken the crumpled berries, put in a bowl, pour them a little water and put to cook, letting it boil about five times; when the berries are well boiled, strain the juice through a napkin; if it turns out to be cloudy, then strain again; then, taking a glass of juice, pour into a bowl and add two glasses of berries; pour a few glasses in such a manner as can fit in a bowl, and put sugar in twice as much and let it boil well; then add sturgeon glue and let it boil two more times, pour it into shallow dishes and chill. If you don’t put glue in such a syrup, but leave it like that, then it can be used for tea, for which you pour it into bottles and store it.

5. Cream jam

This jam is extremely tasty, and rarely anyone knows about its existence. Take the thickest cream, put two glasses of sugar on each glass of cream, put on a roasting pan and let it boil well; you can add a little chocolate; drain into a faience dish and chill.

6. Dry berry preserves

Having prepared a good syrup, as mentioned above, put the berries in it; when they are well boiled, they should be selected and laid out on a sieve so that the syrup from them is well stacked; then put the berries in a dish, sprinkle them with sugar and put in the oven in the lightest heat: if the berries are not dried once, then they can be put back in the oven the next day. Then put in jars and sprinkle with sugar.

7. Watermelon peel jam

Cut the watermelon rind into small pieces, soak in lime water, letting it lie down for two days; then rinse well in clean water more than once; it would be better if you let it get wet for two hours, changing the water. Then, having prepared an ordinary syrup, lower the crust and boil well.

8. Lemon Jam

First of all, you need to remove the zest from lemons on a piece of sugar; then boil them in plain water, put on a sieve and let the water drain; then cut each lemon and dip it slightly into the prepared syrup.

Now some recipes:

Cherry Jam.

Required: 1-1 / 2 kg of cherries, 2 kg of sugar, 3-3.1 / 2 cups of water, 1/2 teaspoon of tartaric acid.

Rinse cherries, remove seeds. Boil a thick syrup of sugar and water, then remove from heat. Pour cherries into the syrup, hold for 1 - 2 hours, and then cook over high heat, periodically removing the foam. Cook until the syrup is thick enough, add tartaric acid 3 to 4 minutes before removing from heat. Remove from heat and, shaking dishes, carefully remove foam. Soak the jam for 3 to 4 hours, so that the fruits are soaked in syrup, then put in jars.

Blackberry jam

Required: 1 kg of blackberry, 1 kg of sugar, 1.5 cups of water.

Take the largest and most ripe blackberries, rinse, dry. Cook the syrup, bring to a boil, carefully transfer the berries into it, bring to a boil again and set aside. The next day, cook until tender. Pack up hot and cork.

Strawberry jam

Required: 1 kg of strong, not overripe berries, 2 kg of sugar, 1 cup of water, 1 full teaspoon of tartaric acid.

Sort strawberries, carefully remove the stalks, rinse, put in porcelain or enameled dishes, pour sugar and stand for 1 night. The next day, pour water and cook over high heat, continuously removing foam. Before removing from heat, add tartaric acid and boil for another 3 to 4 minutes.

Gooseberry jam

Required: 1 kg of gooseberries, 1.4 kg of sugar, 2 cups of water, 2 handfuls of cherry leaves, 2-3 stalks of thyme.

Take two full handfuls of fresh healthy cherry leaves, wash thoroughly, pour cold water and bring to a boil. Pour boiling water over large hard gooseberry berries. When the berries have cooled, remove the leaves, and put the berries in the refrigerator. After 12 hours, drain the juice and boil the syrup on it. Boil the syrup for 5 - 7 minutes and put the berries in it. Cook for 15 minutes until the berries are clear. 2 to 3 minutes before the end of cooking, put 8 to 10 fresh cherry leaves and 2 to 3 branches of thyme in the jam to improve the aroma. Pack with leaves and cork.

Rose petal jam

Required: 200 g of petals, 1 kg of sugar, 2 cups of water, 1 teaspoon of tartaric acid.For this jam, use a very fragrant red oil rose. Remove the petals from the flower, remove the stamens, then cut the white hard part with scissors. In liquid syrup made from sugar and water, lower the petals. Cook the jam over high heat until the syrup is ready. After that add tartaric acid and cook another 2 - 3 minutes. In the same way, with the same weight ratio, you can cook jam from the petals of white lily,
acacia, violets.

Watermelon Peel Jam with Ginger

Necessary: \u200b\u200b500 g of cooked peels, 400 g of ginger, 500 g of honey, 200 ml of water.

Watermelon peels, cut off the green peel from them, cut into small pieces, cook in water. Throw it in a colander. When the water drains, pour the crusts with ground ginger, put in a cold place for a day. The next day, rinse the crusts in room temperature water, changing the water several times.
Boil honey syrup, lower the crusts into it and cook, removing the foam, for 15-20 minutes, like ordinary jam.

Lingonberry jam on honey

Required: 1 kg of lingonberry, 150 ml of water, 500-700 g of honey, cinnamon, 2-3 buds of cloves, 1 tsp. lemon zest (mint, linden, rosehip petals).

Rinse the ripe berries, dip in boiling water for 2-3 minutes and put in a bowl for cooking jam. Add water, honey, ground cinnamon, cloves, lemon zest. Cook until cooked on low heat. At the end of cooking, put mint leaves, linden color and rosehip petals.

We hope that the presented recipes will help you in cooking and allow you to enjoy delicious vitamin jam! Bon Appetit!

To preserve maximum benefits, jam is cooked in 2-3 doses for one minute cooking, leaving between cooking until completely cooled. This is a vitamins-sparing cooking method, although it can be cooked in one serving - usually from 10 minutes to the time it is dense enough. If a drop of boiled jam syrup does not spread in a spoon, but retains its shape, the jam is cooked.

How to make jam

General principle
  Berries or fruits are peeled, washed and chopped as desired, and then boiled with sugar. Sugar is a strong preservative, so any jam is stored for a long time, and if you follow the rules of hygiene, then the jam will last all winter.

1. The proportions of fruits and sugar when making jam.
  As a rule, 1 kilogram of sugar is taken per kilogram of berries.

2. How to cook jam?
  Jam is cooked in brass or steel utensils - ideally wide enough basins so that the lower layers of the fruits do not soften under the weight of the upper ones.

3. Storage of jam.
  Jam must be poured into prepared jars: washed in hot water with soda and warmed to dry completely in the oven (at a temperature of 60 degrees 10 minutes). Store jam at a temperature of 5-25 degrees in a dark place, at least occasionally ventilated.

4. On what fire to cook jam?
  Jam must be cooked over a quiet fire, so that it does not burn and that all useful substances are not boiled.

5. When is the jam ready?
  Jam is cooked when a drop of syrup becomes completely tight.

6. Should I remove foam from the jam?
  Remove foam during jam jam.

7. What if jam does not thicken?
  It is recommended to bring the jam to a boil again. Or add a little gelling component. You can use lemon juice - it will give contained natural gelatin. Another option is to use dry powder.

8. How to cook jam without cooking? :)
  For one can of fruit, take 1 can of sugar (or 2 kilograms of sugar per 1 kilogram of fruit), grind with a mixer. Store grated mass in the refrigerator.

9. How to organize the storage of jam?
  To store jam, you can print labels with the name of the blanks and the date. Or just write on the bank with a marker.

Cookware for jam

  Jam is boiled in pan or bowl. The basin is good in that a large open surface provides enhanced evaporation of the liquid - the jam will be thick, but the fruits or berries will not be digested. The pan is more convenient to use, it takes up less space on the stove or on the table in between the stages of jam cooking.

Can be used:
  Enameled dishes - it is suitable for cooking jam. But it is worth considering that even a small chip of enamel makes it impossible to use a basin or pot.

Stainless steel cookware is suitable for cooking jam, but sometimes the finished product acquires a “metallic” flavor.

Can not use:
  Copper pots, although they are traditionally considered the best utensils for cooking jam. Modern research suggests the opposite - copper is not suitable for making jam. Fruits and berries contain an acid capable of dissolving copper oxides, in the form of patina (dark plaque) protruding on the surface of the dishes. Even if the pelvis is torn to a shine, it is still not worth using it for cooking - copper ions destroy ascorbic acid, depriving jam of even a minimal amount of vitamin C.

Aluminum cookware  categorically can not be used for cooking jam. Fruit acid destroys the oxide film on the walls of the pot or basin and aluminum molecules enter the product.

Pour jam into jars is better with a small ladle, because the mouths of the cans are usually narrow - the risk of spilling jam is likely.

About sugar in jam

  - Sugar when cooking jam acts as a sweetener, thickener and preservative. When cooking jam, sugar is divided into fructose and glucose, this contributes to its rapid absorption by the body.

When cooking jam, sugar is most often used, obtained from sugar varieties of beets and cane. Exotic types of sugar: maple, palm, sorghum are rare in Russia and are not used for cooking jam, like brown unrefined cane raw sugar.

If you reduce the rate of sugar bookmarks, jam will be less high-calorie. But there is a risk at the exit to get the consistency of compote, not jam. Sugar can be replaced with pectin-based food additives. This improves the consistency of jam "Confiture", "Quittin", "Zhelfiks" and the like.

Methods for cooking jam

1 way to cook jam - classic

  1. Pour sugar into the dishes.
  2. Pour sugar with cold water.
  3. Put the dishes on the fire.
  4. Stir the sugar until completely dissolved.
  5. Bring the syrup to a boil.
  6. Boil the syrup for 2 minutes and turn off the heat.
  7. Add the berries.
  8. Cool the jam for 5 hours.
  9. Put on fire, bring to a boil again and cook for 10 minutes, gently stirring and removing the foam.
  10. Cool again.
  11. Last time bring to a boil and cook for 3 minutes.
  12. Cool and pour jam into jars.

2 way jam jam - fast

  1. Wash and dry the fruits.
  2. Put the fruits in a bowl.
  3. Pour in sugar and stir.
  4. Leave for 5 hours.
  5. Put a basin on the fire.
  6. Bring to a boil, stirring regularly.
  7. Cook for 5 minutes.

Jars for jam

  Glass jars are used to store jam. They close the cans with tin lids using a seaming machine or twist the lids with a “twist” lid - they come in different diameters;
  Ready jam is laid out in clean, dry jars. If the product is packaged in a jar where drops of water remain, then the jam will not be stored - it will grow moldy or ferment. Banks are washed with hot water and soda. You need to rinse the jar inside and out with water, pour a teaspoon of soda on the sponge and thoroughly wipe the inner and then the outer surfaces of the cans. Then rinse the jar thoroughly with water. The fact that the jar is well washed, says a characteristic creak when holding a finger along its surface. Household chemicals (detergents for dishes) should not be used. These products have a strong smell, which is stored on the dishes and can spoil the aroma of the jam itself. Lids also wash thoroughly with soda.
  Clean jars in which it is planned to store jam must be sterilized. For this:
1. Pour water into the pan, install a special holder for cans and put on medium heat.
  2. When the water begins to boil, place the can upside down on the holder (the neck enters the hole in the holder). Steam the can for 5 minutes.
  3. Remove the jar from the holder (using a towel or potholders) and place it on the clean towel with its neck down. After five minutes, put the jar on its side - so wet steam will come out, and the hot walls of the jar will dry the inner surface. After 5 minutes, a clean, dry jar can be used as directed.
  4. Lids also need to be sterilized: put in a pot with boiling water and boil for 5 minutes. Remove (pry with a fork) and put to dry on a clean towel.
  More ways to sterilize cans:
  - Pour 5-5 centimeters of water into a wide pan, install a microwave grate and put the cans upside down. When the water boils, steam will sterilize the cans. So it is necessary to sterilize them for 15 minutes.
  - strengthen the jar on the spout of a boiling kettle;
  - pour jar of boiling water and let stand for 10 minutes under the lid;
  - in the microwave: pour a little (about 1 centimeter from the bottom) of water into the jar. Put in the microwave, power 700 W, processing time 2 minutes;
  - in the oven: put wet cans on a baking sheet. Turn on the oven. The heating temperature is not more than 130 degrees, the processing time is about 5 minutes (until the cans dry inside and out);
  - in a slow cooker: pour 2 cups of water into the appliance bowl, place the cans in a steaming grid. "Baking" or "Steaming" modes. Processing time 5 minutes after boiling water. This method is good for small jars.
Attention! If it overheats or changes in temperature (for example, cold water gets into a hot jar), the jar may burst. Be careful!

Fruit preserves

Berry jam

Other preserves

All about cooking jam

What is cooking?

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  • Jam

For those who do not risk experimenting with making jam from or, we can offer to cook berry jam. Country of Soviets tells how to cook strawberry, raspberry and currant jam.

Berry jam is usually very tender. It can be spread on a fresh loaf or toast, added to tea instead of sugar, used for baking. But if you want to enjoy the taste of berry jam in winter, you need to have time to cook the jam before the berry season has passed.

Strawberry jam

Strawberry jam retains the delicate aroma of fresh strawberries and even in winter frost reminds us of summer. To make strawberry jam, we need:

• 1 kg of strawberries
• 1.5 kg of sugar
• 2 g of citric acid

We sort out strawberries, peel the stalks and wash them in cold water. We put the berries in an enameled bowl, sprinkle with sugar and keep at room temperature until the strawberries start juice.

We put the bowl on a slow fire and heat until the sugar is completely dissolved in the juice. In this case, the berries must be carefully stirred. Then increase the heat and cook for another 15-20 minutes. When cooking, do not forget to remove the foam. At the end of cooking, add citric acid.

We pour hot jam into sterilized jars and roll it up.

Raspberry jam

In winter, fragrant raspberry jam will save us from the common cold. To make raspberry jam, we need to take:

• 1 kg raspberries
• 1.5 kg of sugar

We clean raspberries from the stalks and leaves. If raspberries are fresh and clean, just picked in their garden, you can not wash it.

We shift the berries into an enameled cooking bowl, pour sugar and leave for several hours so that the berries let the juice go.

We put a bowl of raspberries on a fire and cook until boiling, gently mixing. When cooking, you need to remove the foam with a wooden spoon.

When the jam begins to boil, cook it for another 5 minutes, then let it cool slightly. Pour warm jam into sterilized jars and roll up.

To make the jam thicker, you need to boil it in two steps, both times bringing to a boil.

Currant Jam (black)

Blackcurrant jam, like raspberry jam, is an excellent tool for the prevention and treatment of colds. To make blackcurrant jam, we need:

• 1 kg of black currant
• 1.5 kg of sugar
• 4 tbsp. water

Pour water into a saucepan, bring to a boil and blanch in it previously washed and sorted blackcurrant berries for 3-5 minutes.

We strain the water in which the berries were blanched and use it to make sugar syrup. When the syrup boils, lower the currants into it and cook for 3-7 minutes.

Cool the jam and let it stand for 6-8 hours. Then we repeat: bring to a boil - boil - cool - let stand. To cook currant jam, 3-4 such “approaches” are required.

Bon Appetit!