Do I need to add citric acid to the jam. Strawberry jam with citric acid
Fruits and berries
Description
Apricot jam with citric acid prepares simply and quickly enough, as you can see for yourself if you decide to cook it according to our step by step photo recipe. The jam itself is a traditional Slavic sweetness or even a dessert. Such a delicacy is prepared from fruits and often vegetables, with the addition of a wide variety of ingredients, or only in pure form... The sweetness of the dish and its thickness depend on the percentage of the selected main ingredient and sugar. The subtleties of creating each jam are different, therefore, the result is unique.
We will create our today's jam from ripe apricots with a rich orange color. To slightly dilute the sweetness from a large number sugar, we will add a little citric acid to our jam: this way we diversify the taste of the dish. As for the cooking process itself, it will not be difficult to carry out it at home. The appetizing sweetness can later be used as a pie filling or served just like that with bread for hot tea.
Peaches are very loved in our family. We make jam every year. However, peach jam has one drawback - it is very sweet. We found a way out. We cook two types of jam, one of which is jam with citric acid.
Taste Info Preserves and jam
Ingredients
- Peaches - 2 kg
- Sugar - 1 kg
- Citric acid - 1 tsp
How to make citric acid peach jam
We wash the peaches thoroughly, as there is a lot of dust in their "furry" skins. 
Cut into slices. Since I am making jam with wedges, I use unripe hard fruits. If the fruits are already well ripe, then there is a high probability of getting jam at the output. But this is also very tasty. 
Add sugar to the peach slices. We are waiting at least 12 hours. During this time, the slices will be slightly sugared, and the peaches will let the juice out. 
Boil the jam for 2-3 minutes. We are waiting for a complete cooling. 
Boil again for 2-3 minutes. And we are waiting for the jam to cool completely. Peaches will change their color every time. 
For the third time, put the saucepan with the jam on the fire and add citric acid. 
Bring to a boil and let it simmer for 5 minutes. 
Pour boiling jam into pre-sterilized jars and tighten the lids tightly. 
The output from such a quantity of products is about 1.5 liters of jam.
It is very important not to cover the jam with a lid at all stages of preparation. If insects are overwhelmed, cover with paper or a clean dry towel. Another important detail is that the jars and lids must be dry.
You can, of course, add lemon juice to such a jam. However, lemon has its own very bright and unrepeatable aromawhich can slightly alter the flavor of the jam.
STEP 1
We sort out the strawberries and remove the stalks. We put the strawberries in a colander and rinse in cold water... Let the water drain completely.
STEP 2
We put the strawberries in a container in which we will cook the jam. We fill in 1/3 of the amount of sugar and leave for 2-3 hours in a cool place so that the strawberries let the juice out. (If we set aside strawberries for 10-12 hours, add all the sugar).
I leave the strawberries in sugar for 2-3 hours, so that I let less juice and the jam is not very liquid.
STEP 3
Drain the released juice, bring it to a boil and add the remaining sugar. Cook over low heat until sugar is completely dissolved.
STEP 4
Fill the strawberries with syrup, bring to a boil, removing the foam (otherwise the jam may turn sour later) and shaking occasionally. It is undesirable to stir the strawberries during cooking, it is better to shake the dishes in which the jam is prepared so that the berries are evenly immersed in sugar syrup - then the berries do not crumple. Boil for 5 minutes and leave to cool completely. Do not cover the cooling jam with a lid or a towel - from its own steam the jam liquefies and may deteriorate.
STEP 5
We repeat the procedure with heating-cooling 3-4 times so that the berries are slowly soaked in syrup. During the last boil, add citric acid so that the jam does not lose color.
STEP 6
And this is how the jam looks after heating-cooling 6-7 times. It is more dense and less liquid, darker in color, unfortunately, less useful.
But it is very tasty in both the first and second cooking options!
Peaches are loved by both adults and children. This fragrant fruit can be prepared for future use different ways... I offer you a simple recipe delicious jam from peaches, cooked for the winter with the addition of citric acid . You can cut peaches into slices or cubes. Jam is perfect to serve with pancakes, use it in various desserts, soak biscuits, etc. Try it, it is very aromatic and delicious! From this number of products, you will get one jar of jam with a capacity of 400 ml.
Ingredients
To make peach jam with citric acid you will need:
peaches (pitted) juicy, ripe - 400 g;
sugar - 400 g;
citric acid - 1/4 tsp
Cooking steps
Wash peaches, remove seeds. Cut the peaches into cubes or slices, weigh, we need 400 grams of chopped peaches.
Peaches will produce a lot of juice. Put a bowl of peaches on a low heat, bring them to a boil. Cook, stirring occasionally, for 5 minutes. If foam forms, remove it.
Remove bowl from heat and let peaches cool completely. Then again bring them to a boil over low heat and cook for 15-20 minutes, stirring occasionally.
At the end of cooking, add citric acid to the peach jam, stir, boil for another 3-4 minutes and turn off the gas. Immediately put the jam in a sterilized jar, tighten with a boiled lid.
Peach jam, prepared with the addition of citric acid, is stored when room temperature... Such jam with its wonderful taste and aroma will brighten even the gloomiest winter day.
Enjoy your meal!
