Most researchers believe that making homemade jam is our original Russian national tradition, because in Rus' since time immemorial it has been customary to drink tea with jam. History is silent about who the famous chef was who first made homemade jam. Recipes for homemade jam were taken by our mothers and grandmothers from cookbooks, learned from grandmothers, corresponded with friends, and sometimes simply invented by the housewives themselves.

Currently, many families still make homemade jam according to those ancient, inherited recipes, jealously guarding them from prying eyes. We will be happy to share with you recipes and tips on how to make delicious homemade jam from various berries that delight us throughout the summer.

Before making homemade jam, you need to prepare containers (a bowl for cooking and jars for storage), measure the amount of sugar and flavoring additives, if any, and also carefully sort and peel the berries and fruits. Wash the jars with hot water and baking soda and sterilize if necessary. Rinse the fruits in running water and dry; wash the delicate berries in a colander, being careful not to crush them. After washing, dry the berries by scattering them in one layer on a towel. Remove the pits from cherries, plums and apricots, separate the sepals from strawberries and wild strawberries, remove the currants from the branches, cut off the dry tails from the gooseberries.

Strawberry jam with lemon and ginger

Ingredients:
2 kg strawberries,
1.5-2 kg sugar,
1 lemon,
10 g ginger.

Preparation:
Sort the berries and put them in an enamel bowl, cover with sugar and leave for 8-10 hours in a cool place. After time, add lemon juice to the berries. Then transfer the berry mass into a bowl for cooking, bring to a boil and cook for 5 minutes. Then remove from heat, cool slightly, drain the syrup and reduce it. Add berries to the prepared syrup and cook until tender. Peel the ginger root, grate it on a fine grater and add it at the end of cooking for taste and aroma.

Blueberry jam “Gifts of Summer”

Ingredients:
4 stacks blueberries,
½ cup Sahara.

Preparation:
Heat a deep frying pan and add blueberries. Cook the blueberries over low heat, stirring occasionally, until they release juice. When the blueberries boil, add sugar and stir for 30 seconds, then pour the mixture into a saucepan and cool. Pour the cooled jam into sterilized jars and store in a cool, dry place.

Strawberry-blueberry jam “Friendship”

Ingredients:
1 kg strawberries,
200 g blueberries,
1 kg sugar,
1 stack water.

Preparation:
Pour sugar into water and cook syrup. Pour the prepared sugar syrup over the washed and sorted berries and leave for 4 hours. Then cook until done.

Blueberry jam “Forest glade”

Ingredients:
1 kg blueberries,
3-4 stacks. Sahara,
1.5 stack. water.

Preparation:
Pour water into a saucepan, add sugar and cook until boiling. Remove the finished syrup from the heat and let cool. Then pour it over the berries, let it brew for a while and put it on low heat until the berries boil down. For scent, you can add the zest of 1 lemon or a little cloves. When the jam is cooked, let it cool slightly, pour into sterilized jars, roll up, turn over and cover with a warm blanket.

Blackberry jam

Ingredients:
1 kg blackberries,
100 g blackberry leaves,
1 kg sugar,
500 ml water,

Preparation:
Sort through the blackberries. Place blackberry leaves in a saucepan, cover with water and cook for 20 minutes. Pour 1 glass of this broth into another pan, add sugar and boil the syrup. Place blackberries in the resulting syrup and let stand until the juice is released. Add a little citric acid and cook the jam for 10 minutes. Pour the finished jam into jars and roll up.

Homemade strawberry jam

Ingredients:
1 kg of berries,
1.2 kg sugar,
citric acid on the tip of a knife.

Preparation:
Place the berries in layers in a saucepan and sprinkle with sugar. After this, place the pan in a cool place for 6 hours so that the strawberries release their juice. Then place the pan with the strawberries over low heat, bring to a boil, stirring thoroughly and being careful not to damage the berries, and cook until all the sugar has dissolved. Then set the future strawberry jam aside for 20 minutes, then put it back on the fire, cook for 5-6 minutes and set aside for another 30 minutes. For the third time, cook the jam until tender, add citric acid at the end of cooking. Place the finished jam in sterilized jars and seal.

Jam “Raspberry Mood”

Ingredients:
1 kg raspberries,
4 stacks water,
2 kg sugar,
2 tsp citric acid.

Preparation:
Pour sugar into a saucepan for making jam, add water and stir. Then add the prepared berries and cook over low heat in one batch until fully cooked. Just before the end of cooking, add citric acid to the jam. Place the finished raspberry jam in sterilized jars and seal.

Gooseberry jam with vanilla

Ingredients:
1 kg of unripe gooseberries,
1 stack water,
5 tbsp. Sahara,
100 g gelatin,
vanilla - to taste.

Preparation:
Sort the berries, wash, and remove the stems. Boil water with added sugar, add the prepared gooseberries and cook over medium heat for 10 minutes, then cool. Pour gelatin into the cooled berries, add a vanilla stick grated lengthwise, bring to a boil and cook over high heat for 4-5 minutes, stirring constantly. Transfer the finished jam into jars and immediately close the lids.

Cherry and raspberry jam

Ingredients:
1 kg cherries,
1 kg raspberries,
2 kg sugar,
2 stacks water.

Preparation:
Make syrup from sugar and water. Place washed, pitted cherries in boiling syrup, bring to a boil and remove from heat. After this, every 30 minutes in 5 steps, bring the jam to a boil. At the last serving, 5 minutes before readiness, add raspberries, let the jam boil and remove from heat. Pour the finished jam into sterilized jars and roll up.

Cherry jam with pistachios

Ingredients:
1 kg cherries,
1 kg sugar,
100 ml water,
300 g pistachios,
½ lemon.

Preparation:
Wash the pistachios, fry for 10 minutes in a dry frying pan, then remove the husks. Remove the pits from the cherries and stuff them with nuts. Cut the lemon into thin half-circles. Mix sugar with water, boil the syrup, cool slightly, add cherries and nuts, bring to a boil and skim off the foam. Then remove from heat and let cool for 2 hours, repeat the process 3 more times, then add lemon slices to the jam, mix, place in sterilized jars and roll up.

Cherry jam with pits

Ingredients:
1.5 kg cherries,
2 stacks water,
1.5 kg sugar,
1 tsp citric acid,
vanillin - to taste.

Preparation:
Wash the cherries, prick them with a fork or dip them in water heated to 95ºC for 3 minutes, then cool in cold water and place in a bowl for making jam. Boil the sugar syrup, pour it over the cherries and cook in three stages, each time leaving the jam for 5 hours, after each time bring to a boil and cook for 5 minutes, the last time cook until tender. A few minutes before the end of cooking, add citric acid and vanillin. Then place in clean, dry jars and seal with sterilized lids.

White cherry jam “Exquisite taste”

Ingredients:
1 kg white cherries,
½ lemon
vanillin - optional.
For the syrup:
1 kg sugar,
1 stack water,
10 walnuts.

Preparation:
Wash the cherries, remove the pits and add a quarter of a nut instead of a pit. Place in an enamel container, cut the lemons there and fill with syrup. Cook in three batches for 5 minutes from the moment of boiling and leave for 5 hours between cooking. At the end of cooking, if desired, add vanillin.

Blackcurrant jam with chokeberry

Ingredients:
500 g black currants,
500 g chokeberry,
1 kg sugar,
1 stack water.

Preparation:
Place the prepared berries in a bowl, stirring with sugar syrup. When the berries are covered with juice, keep them for a few more days so that they are saturated with sugar, then put the mixture in a container for making jam and cook until tender. Place the finished jam into sterilized jars and seal.

Honey jam from currants and apples with walnuts

Ingredients:
500 g black currants,
500 g red currants,
500 g apples,
2 stacks chopped walnuts,
1.5 kg honey,
500 g sugar,
1 stack water.

Preparation:
Pour water over the currants and cook over low heat, covered, until soft. Then mash and rub through a sieve. Combine honey and sugar and bring to a boil. Dip sliced ​​apples and chopped nuts into honey syrup, add grated currants, stir and, stirring constantly, cook for 1 hour over low heat. Pour the finished jam into sterilized jars and roll up.

Apricot jam “Aromatic”

Ingredients:
1 kg apricots,
200 g apricot kernels,
1 kg sugar,
1 stack water.

Preparation:
Wash the apricots, remove the pits and remove the kernels. Boil syrup from sugar and water, add halves of apricots and apricot kernels, bring the mixture to a boil and turn off the heat. Let stand for 3 hours and bring to a boil again. For the third time, cook the jam until it thickens, then put it in jars and close the lids.

Plum and apricot jam

Ingredients:
500 g plums,
500 g apricots,
1.2 kg sugar,
2 stacks water.

Preparation:
Separate the stems and pits from the plums and apricots. Pour the prepared fruits with syrup for 12 hours. Then drain the syrup, boil it for 5 minutes, pour it over the fruit again and let it stand for 12 hours. Then cook the jam for 40 minutes over low heat, stirring occasionally.

Yellow plum jam “Amber”

Ingredients:
1 kg of not quite ripe plums,
1.5 kg sugar,
2 stacks water.

Preparation:
Wash the plums, pierce them in several places with a toothpick and place in a pan. Put sugar in a bowl for making jam, add water, stir and cook the syrup. Pour the prepared hot syrup over the prepared plums and leave in this form for a day. On the second day, drain the syrup, boil it and pour it over the plums again. On the third day, cook the plums in the same syrup until tender.

Apple jam with raisins and cinnamon

Ingredients:
2 kg apples,
2 kg sugar,
100 g raisins,
1 tsp cinnamon,
1 tsp vanilla sugar,
1 stack water.

Preparation:
Wash the apples, peel and core them, and cut into slices. Pour in water and cook over low heat until soft. Then add sugar, washed raisins and cinnamon and cook for 30 minutes. Before removing from heat, add vanilla sugar and stir. Pack the finished jam into jars, close the lids, turn upside down and wrap until completely cool.

Jam from ranetki (paradise apples)

Ingredients:
1 kg apples,
1 kg sugar,
500 ml water.

Preparation:
Make syrup from water and sugar. Dip whole apples, including the tails, into it and cook for 5 minutes after boiling, then leave for a day. Then put on fire, bring to a boil, cook for 10 minutes and leave again for a day. After this time, bring to a boil again and cook for 20 minutes. Pack the finished jam into sterilized jars.

Pear jam with apple juice and citric acid

Ingredients:
1 kg of dense sweet pears,
1 stack apple juice,
1 kg sugar,
5 g citric acid.

Preparation:
Cut the peeled pears into slices and cook for 5-6 minutes in boiling water. Then cool and put in syrup made from sugar and apple juice. Cook the resulting mixture in three steps with breaks of 6 hours. Add citric acid for the last time a few minutes before readiness. Place the finished hot jam into sterilized jars and seal.

Rosehip jam

Ingredients:
1 kg rose hips,
1 kg sugar,
6 stacks water,
5 g citric acid.

Preparation:
Sort through the rosehips, wash thoroughly, and remove stems, sepals, seeds and hairs. In a saucepan, bring 3 cups to a boil. water, dip the rose hips into it and blanch for 2 minutes. Then let the water drain. Add sugar to the remaining water and cook the syrup. Then add rosehip to it and cook until it begins to sink to the bottom. Drain the syrup and place the rose hips into sterilized jars. Boil the syrup until thick. Then strain it through a double layer of gauze, bring it to a boil again and pour it over the rose hips in the jars. Cool the prepared jam and cover with lids.

Of course, the process of making jam is labor-intensive. But we still enjoy fiddling around with it in a hot kitchen, because homemade jam is not just jam, it’s a piece of your best and sunniest summer memories in every jar, and for this you don’t regret spending time and effort at all, right?

Delicious jam and pleasant tea parties!

Larisa Shuftaykina

To preserve maximum benefits, the jam is cooked in 2-3 batches of one minute each, leaving between cooking sessions until it cools completely. This is a vitamin-friendly method of cooking, although you can cook it in one batch - usually from 10 minutes until it is sufficiently dense. 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 cut as desired, and then boiled with sugar. Sugar is a strong preservative, so any jam can be stored for a long time, and if you follow the rules of hygiene, the jam will last all winter.

1. Proportions of fruits and sugar when making jam.
As a rule, 1 kilogram of sugar is used for 1 kilogram of berries.

2. What should you use to make jam?
The jam is boiled in brass or steel containers - ideally, the basins are wide enough so that the lower layers of the fruit do not soften under the weight of the upper ones.

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

4. At what heat should you cook the jam?
The jam must be cooked over low heat so that it does not burn and so that all the beneficial substances are not boiled out.

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

6. Should I skim the foam from the jam?
Skim off the foam when making jam.

7. What to do if the 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 release the natural gelatin it contains. Another option is to use dry powder.

8. How to make jam without cooking? :)
For one can of fruit, take 1 can of sugar (or for 1 kilogram of fruit - 2 kilograms of sugar), grind with a mixer. Store the ground mixture in the refrigerator.

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

Utensils for making jam

The jam is boiled in pan or basin. The good thing about the basin is that the large open surface ensures increased evaporation of 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 during breaks between stages of cooking jam.

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

Stainless steel cookware is suitable for making jam, but sometimes the finished product takes on a “metallic” taste.

Can not use:
Copper basins, although they are traditionally considered the best utensils for making jam. Modern research proves the opposite - copper is not suitable for making jam. Fruits and berries contain acid that can dissolve copper oxides, which appear on the surface of dishes in the form of a patina (dark coating). Even if the basin is torn off until it shines, it is still not worth using it for cooking - copper ions destroy ascorbic acid, depriving the jam of even a minimal amount of vitamin C.

Aluminum cookware absolutely cannot be used for making jam. Fruit acid destroys the oxide film on the walls of the pan or basin and aluminum molecules enter the product.

It is better to pour jam into jars with a small ladle, because... The necks of the jars are usually narrow - there is a likely risk of jam spilling.

About sugar in jam

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

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

If you reduce the amount of sugar, the jam will have less calories. But there is a risk that the resulting product will have the consistency of compote rather than jam. Sugar can be replaced with food additives based on pectin. These are jams that improve the consistency: “Confiturka”, “Quittin”, “Zhelfix” and the like.

Methods for making jam

1 way to make jam - classic

1. Pour sugar into a bowl.
2. Pour cold water over sugar.
3. Place 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 berries.
8. Cool the jam for 5 hours.
9. Put on the fire, bring to a boil again and cook for 10 minutes, stirring gently and skimming off the foam.
10. Cool again.
11. Bring to a boil for the last time and cook for 3 minutes.
12. Cool and pour jam into jars.

Method 2 for making jam - quick

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

Jam jars

Glass jars are used to store jam. They close the jars with tin lids using a seaming machine or screw the lids with a “twist” - they come in different diameters, you need to choose the jars that are the right size for the neck.
The finished jam is placed in clean, dry jars. If the product is packaged in a jar with drops of water remaining, the jam will not be stored - it will become moldy or ferment. The jars are washed with hot water and soda. You need to rinse the jar inside and out with water, pour a teaspoon of soda onto a sponge and thoroughly wipe first the inside and then the outer surface of the jars. Then rinse the jar thoroughly with water. The fact that the jar has been well washed is indicated by a characteristic squeak when running a finger over its surface. It is better not to use household chemicals (dishwashing detergents). These products have a strong odor that lingers on the dishes and can spoil the aroma of the jam itself. Wash the lids thoroughly with baking soda.
Clean jars in which you plan to store jam must be sterilized. For this:
1. Pour water into a saucepan, install a special jar holder and place on medium heat.
2. When the water boils, place the jar on the holder with the bottom up (the neck fits into the hole in the holder). Steam the jar for 5 minutes.
3. Remove the jar from the holder (using a towel or oven mitts) and place it neck down on a clean towel. After five minutes, put the jar on its side - this way the 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 for its intended purpose.
4. The lids also need to be sterilized: place in a saucepan with boiling water and boil for 5 minutes. Remove (pry with a fork) and place to dry on a clean towel.
Other ways to sterilize jars:
- Pour 5-5 centimeters of water into a wide saucepan, install a microwave rack and place the jars upside down. When the water boils, the steam will sterilize the jars. So it is necessary to sterilize them for 15 minutes.
- attach the jar to the spout of a boiling kettle;
- fill the jar with boiling water and let stand for 10 minutes under the lid;
- in the microwave: pour a little (about 1 centimeter from the bottom) water into the jar. Place in the microwave, power 700 W, processing time 2 minutes;
- in the oven: place wet jars on a baking sheet. Turn on the oven. Heating temperature is no more than 130 degrees, processing time is about 5 minutes (until the jars dry inside and outside);
- in a multicooker: pour 2 glasses of water into the bowl of the device, place the jars in a mesh for steaming. “Baking” or “Steaming” modes. Processing time is 5 minutes after water boils. This method is good for small jars.
Attention! If there is overheating or a temperature change (for example, cold water gets into a hot jar), the jar may burst. Be careful!

Fruit preserves

Berry jams

Other jams

Everything about making jam

Author/editor - Lidia Ivanova

Reading time - 8 min.

What are we cooking?

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  • Jam

What can you make unusual jam from? Recipes inherited from mothers and grandmothers are not always the most original, but you want something unexpected. Well, in fact, you won’t surprise anyone with a jar of currants and you can’t proudly put such a treat on the table.

So what can you prepare for the winter that will be interesting to cook for yourself and not embarrassing to show to your guests? In this article we have collected the most amazing recipes. To be honest, not all types of unusual jam are listed here: after some thought, I had to abandon the famous onion confiture - after all, it is better not to prepare this delicacy in winter, but to prepare it in small portions; the famous sweet dish made from unripe walnuts was not included in the top - it is difficult to prepare due to the lack of necessary ingredients in most regions of Russia. Also removed from the list was assorted fruit jam - unusual and surprisingly tasty, but inaccessible to most people due to the high cost of the necessary ingredients, even in season.

About jam

“Jam” is an old Russian term denoting a boiled food made from berries, nuts, fruits or flowers based on honey and molasses - there was no sugar then. Our ancestors were very good at making winter supplies, including sweets. In the absence of honey or molasses, the berries were simply boiled down strongly and then used as a filling for pancakes and pies, or drinks were prepared - fruit drinks, infusions and compotes. And when sugar appeared in Rus', they began to make jam from everything - carrots, radishes, pumpkins, green tomatoes, dandelions, etc. Candied fruits were served only in rich houses; such products were not available to ordinary people. Although noble gentlemen often used unusual jam - from cucumbers, nuts or hot red pepper. So those types of jam that seem original to us were in fact well known to our ancestors.

What to put in jars in spring

It is generally accepted that winter preparations should be done in the fall, when stores and on your own plots are full of berries, fruits and vegetables. But in fact, you can cook a sweet delicacy in early spring, for example, from sorrel, mint or dandelions.

Unusual mint and lemon jam

List of ingredients:

500 g fresh mint leaves without stems;

1 kg sugar;

1.5 lemons;

1 liter of water.

Recipe. Chop the mint, cut the lemons along with the peel. Add water and boil for 10-15 minutes over low heat to avoid reducing the volume of the broth. Then cool, strain and add sugar. The resulting syrup should be simmered over low heat for about two hours.

The taste of this delicacy will be mint-lemon, without any cloying sweetness, since this recipe used half the recommended amount of sugar. The color will also be pale, so you can add a drop of food coloring - green or yellow.

Unusual assorted jam

When housewives think about original preparations for the winter, they most often come up with the idea of ​​​​making assorted dishes. And not just an ordinary mixture, but something completely incredible. There are actually a lot of options: cherries stuffed with pine nuts, eggplants with walnuts and cinnamon, a mixture of peaches, apples and lemon, black currants with rhubarb, etc. But the most original of this entire list is currant jam with almonds and hot pepper.

List of ingredients :

3 kg of ripe red currants;

400 g almonds;

1 kg sugar;

2 large or 3-4 medium hot peppers.

Recipe. We sort and wash the berries. Grind through a sieve to obtain a homogeneous mass. Mix the berries and sugar and cook over low heat. Add peeled unroasted almonds and chopped dry or fresh hot pepper. Cook for 1.5 hours, after which the delicacy is ready.

List of ingredients:

1/2 kg of green tomatoes;

650 g sugar;

1-2 cardamom seeds;

3-4 g cinnamon.

Recipe. Wash small green tomatoes and boil for 12-15 minutes, then drain the water. Prepare sugar syrup and dip vegetables in it, let it brew for at least 3 hours - the tomatoes should be saturated with sugar. Then cook over low heat for 20 minutes, cool and let brew for another 2-3 hours. These steps need to be repeated 3 more times: soaking, cooking, cooling, soaking again, etc. At the last stage, cook until tender, and put a bag of spices into the syrup (it is later thrown away).

How to surprise with ordinary strawberries

It seems that there is nothing more banal than But with this berry you can prepare many original dishes with interesting flavor combinations. For example, you can cook sweet strawberries with vanilla and black pepper.

List of ingredients:

0.5 kg strawberries;

0.5 kg sugar;

1 tbsp. l. lemon juice;

1.5 g vanillin (fresh vanilla is better, but this is a rather expensive component, so we use a substitute);

1/8 tsp. ground black pepper.

Recipe. Sort the berries, wash and sprinkle with sugar and vanilla. Let sit until the strawberries begin to release their juice. Add the remaining ingredients, while it is better to grind the pepper yourself from the peas or take it from a new pack (fragrant, not stale). Then cook as usual: either “five minutes” for those who like liquid jam, or about an hour for those who prefer a thick mass.

Unusual currant jam

Currants are the best berry for making “raw” jam, that is, the product turns out to be as natural as possible, fortified and very aromatic. But this recipe is too simple and obvious, so we will tell you how to make blackcurrant jam with ginger. And it is unusual because an unusual amount of ginger is used here, approximately 1/5 of the weight of the berries.

List of ingredients:

500 g black currants;

100 g ginger;

300 g sugar.

Recipe. Cook like regular jam, but add thin slices of ginger at the beginning of the process. This is a very unusual jam for the winter - sweet and tart, for everyone. But this delicacy is a wonderful way to prevent colds and flu.

Flower jam

You can make an unusual, delicious jam from flowers. Here, no one limits your imagination: in the east, the sweet delicacy is prepared from rose petals, in Asian countries - from lotus and chrysanthemums, and in Russia - from spring dandelions. But in this list we left room for interesting and unusual, but at the same time accessible recipes. So let’s get acquainted with the original jam made from lilac and grapefruit flowers.

List of ingredients:

300 ml lilac flowers;

350 ml lilac for infusion;

250 ml boiling water;

1 cup of sugar;

1 tbsp. l. pectin;

Juice of one grapefruit.

Recipe. Collect lilac flowers - only buds, without green parts. Divide into two parts, pour boiling water over one and let it brew for at least 7-10 hours. Then separate the liquid from the petals and use it to prepare a syrup with the addition of pectin. The syrup should be boiled for 15 minutes, after which grapefruit juice and the remaining lilac flowers are added to it.

The result is a surprisingly aromatic rose jam, sweet and sour and very tasty. This unusual winter jam will remind you of summer even in the most severe frosts.

Delicious plum

According to most housewives, plums are very good on their own - in jams, compotes, salads, and adjika. In general, hundreds of tasty and healthy preparations for the winter are made from this wonderful berry. But you can also make unusual plum jam.

List of ingredients:

0.5 kg plums;

5 g pectin;

1 tbsp. Sahara;

1 tbsp. l. Roma;

10 g fresh ginger;

- ½ bar of dark chocolate;

30 ml water.

Recipe. Cook as usual, but when the mixture boils, you need to add rum and grated ginger, and then stir in the melted dark chocolate. Boil over low heat until thickened.

This unusual taste and light note of ginger will cheer up the whole family on long winter evenings. Fans of chocolate and fruit combinations will be delighted with this filling for pancakes or pancakes.

Amazing apples

Unusual apple jam is very easy to make. It’s just that these fruits are versatile and can be combined with anything, such as kiwi.

List of ingredients:

4 things. kiwi;

5 pieces. medium apples;

600 g sugar;

Juice of one lemon;

15 ml water.

Recipe. Peel the apples, cut them into cubes and pour lemon juice over them to prevent them from darkening. Remove the skin from the kiwi and cut the fruit into cubes and add to the apples. Add water and sugar and let it brew for 2 hours. Then bring to a boil and cook for another 40 minutes.

The finished product smells very good and tastes amazing!

Original pears

An unusual pear jam with the addition of ginger is becoming increasingly popular - the delicacy has a sweet-spicy taste and goes well with both meat and desserts.

List of ingredients:

4 things. dense pears;

0.5 kg of dense grapes;

Juice of one lemon;

- ½ tbsp. l. fresh ginger;

1 star anise;

3-4 carnation flowers;

250 ml water.

Recipe. Wash, peel, and cut the pears into halves or 4 pieces. You don't have to remove the seeds and tails - they will make the jam look more interesting. Drizzle half the lemon juice over the pears. Place the grapes and pears in a container with thick walls, add water and place over medium heat. After boiling, cook for 20 minutes, after which remove the fruit from the water and strain the liquid so that no seeds, fallen off tails, etc. remain.

Using pure fruit water, make a syrup with all the seasonings added, add fruit to it and add the other half of lemon juice. Cook over low heat for 20 minutes, then set to rest for 6-7 hours. Repeat these procedures 3-4 times: you have to prepare the unusual pear jam for 2-3 days, then the pears will become glassy and the syrup will acquire a rich, beautiful color.

Pine cone jam

Although this is a medicinal delicacy, we still included it in the top of the most original recipes.

List of ingredients:

200 g of young pine cones (collected in May);

1 liter of water;

0.5 kg sugar.

Recipe. Boil the cones for 15-20 minutes. Prepare sugar syrup and dip the boiled pine cones into it. Then cook over low heat for half an hour, and the jam is ready. Sometimes this dish is prepared without pine cones, based on one pine decoction.

The resulting delicacy is used to prevent colds, treat asthma, fatigue syndrome and a number of other diseases.

The most unusual jam

Who could have come up with the idea of ​​making garlic jam? After all, this vegetable has such a specific aroma and taste that it cannot be imagined as a dessert! But such jam still exists; moreover, there are many recipes for its preparation and recommendations on what exactly to eat it with. Here we will not write about medicinal garlic jam, which should be eaten a spoonful a day to prevent colds, but we will talk about a real sweet delicacy with an original taste, which can be used as a sauce for meat dishes or as regular jam for sandwiches.

List of ingredients:

300 g baked garlic;

- ¾ cup sugar;

300 ml water;

Ground nutmeg;

Recipe. Peel the garlic and cut it in half, and then bake in the oven at 180-200 °C. Cooking time - 18-20 minutes. Then make a syrup from water and sugar, add spices to it and lower the baked pieces. You need to cook until the syrup begins to thicken, but not until it caramelizes.

Harm and benefit

Is it healthy to eat jam? Everything is not so clear here. On the one hand, jam, even boiled many times, retains some vitamins (groups B and E) and contains fiber, so such food is beneficial for the body as a whole and for the stomach in particular. But on the other hand - extra calories, harm to teeth and, in some cases, increased acidity. So you can and should eat, but not in liters.

But jam improves your mood - all doctors note this. And raspberry is the healthiest: it treats colds, contains useful folic acid, cleanses the circulatory system, normalizes blood pressure, has a beneficial effect on the stomach and intestines after stormy feasts, improves complexion and helps maintain skin elasticity. This is how it turned out that raspberry jam is unusual, although it seems that it couldn’t be simpler.

A jar of homemade jam, made with your own hands, will help you remember summer in winter and provide you with vitamins.

So, let’s make jam and everything will work out!

Advice. If you cover the jam with a regular lid, without pasteurization and seaming, place a circle of filter paper soaked in alcohol or vodka under the lid. This will protect your jam from mold during long-term storage.

1. Royal gooseberry jam

Products:

1. Large green unripe gooseberries - 5 cups

2. Sugar - 1 kg.

3. Cherry leaf - 2 cups

4. Water - 3 glasses

5. Peeled walnuts - 2 cups

How to make royal gooseberry jam:

Free the gooseberries from the stalks and “flowers”, carefully cut them and remove the pulp with seeds from the berries, trying to maintain the integrity of the berries.

Pour 1 cup of cherry leaf with water, bring to a boil and simmer for 3-5 minutes, making sure the water remains green.

Strain, pour over the berries, and place in a cool place for 24 hours. Prepare the second glass of cherry leaves as follows - remove the rough parts, divide each leaf into 4 parts.

Drain the cherry broth from the berries and put a piece of cherry leaf and a piece of walnut into each berry, sprinkle the berries with vodka.

Add sugar to the strained broth and cook the syrup over low heat for about 15 minutes (be careful not to turn pink!).

Pour the berries into the prepared syrup and cook for 15 minutes. IMPORTANT! - Cool very quickly! - to maintain green color.

2. Mint jam

Mint jam is not only unusual and very pleasant to taste, but also good for health: it helps with colds and stomach diseases.

Products:

1. Mint - 300 gr.

2. Water - 500 ml.

3. Lemon - 2 pcs.

4. Sugar - 1 kg.

How to make mint jam:

So... collected mint leaves along with twigs and stems (and me with flowers), cut lemons along with the “skin”, add water and cook for 10 minutes.

Let this witchcraft brew brew for one day. After a day, squeeze out the mixture and strain the infusion. Add sugar and cook until tender.

The word readiness scared me, but... I cooked it for two hours over low heat, skimming off the foam.

Then later... after about three hours I boiled it some more and poured it into jars.

It is better to put parchment in the lid to prevent mold from appearing due to condensation after a while.

That's all... In winter, God forbid you catch a cold, will you have medicine or just a sweet “summer”

3. “Live jam” from raspberries and currants

From raspberries:

Products:

1. Raspberries - 1 kg.

2. Sugar - 1.5 kg.

How to make “live jam” from raspberries:

Sort the raspberries and transfer them to a cup. Add sugar and leave for 2 hours.

Then stir with a wooden spatula in one direction.

Stir the jam overnight until the sugar is completely dissolved.

If you want to store the jam for a short time, then you can reduce the amount of sugar by 500 grams.

From currants:

Products:

1. Currants - 1 kg.

2. Sugar - 1.5 kg.

How to make “live jam” of currants:

Sort the currants, remove the stems so that there are only berries, wash and place in a sieve to drain off excess liquid.

Transfer the currants into a cup. Add sugar and leave for 2 hours. Mix. Using an immersion blender, beat until smooth.

Pour the jam into sterile and dry jars, close with plastic lids and store in the refrigerator for about 4-5 months.

If you want to store the jam for a short time, you can reduce the amount of sugar by 500 grams.

4. Kiwi and lemon jam

Products:

1. Kiwi - 1 kg.

2. Lemon - 1 pc.

3. Lemon juice - 1 pc.

4. Sugar - 900 gr.

How to make kiwi and lemon jam:

Wash the lemon thoroughly with a brush and cut into thin slices.

Place in a saucepan along with 100g sugar and 100ml water. Cook over low heat for 10 minutes.

Peel the kiwi, cut into slices and place in a saucepan with lemon slices.

Add lemon juice and remaining sugar. Boil.

Pour into a ceramic bowl and leave at room temperature overnight.

The next day, return the jam to the pan, bring to a boil again and cook for 20 minutes, stirring occasionally.

Pour into sterilized jars and let cool. Then close and store in a cool, dark place.

5. Orange peel jam

Products:

1. Orange - 3 pcs.

2. Water - 400 ml.

3. Sugar - 300 gr.

4. Citric acid (half an incomplete teaspoon) - 0.5 teaspoon

5. Ginger root (optional) - 10 gr.

How to make orange peel jam:

Wash the oranges thoroughly, pour boiling water over them (to wash off the wax that is applied so that the orange does not spoil during transportation) and peel in any way convenient for you.

Cut the peel in the center so that you get two hemispheres.

Then we cut each hemisphere in half and each part into three more strips.

If the orange is thin-skinned, you can leave the inner part; if it is thick-skinned, you can remove a little from the inside so that the curls are easier to wrap and they are neater.

Roll each piece of peel into a tight roll and string it on a thread like beads. The thread must be pulled tighter so that the curls do not unravel.

Pour cold water over the orange beads. Change the water two to three times a day. The peels need to be soaked for 3-4 days, until the peels become soft and no longer taste bitter.

After this, boil the crusts 3-4 times for 15-20 minutes, changing the water each time. After each boiling, the peel should be rinsed with cold water.

Let's boil it for the first time - I put the beads in a bowl of cold water, poured fresh hot water into the saucepan and put the peel there again. And so on several times. Now you need to weigh the peel.

The proportions for jam are as follows: 1.5 times more sugar, twice as much water. If you don’t have scales, I give other proportions: for 10 oranges - 1 kg of sugar, 1-1.2 liters of water and 1 tsp. citric acid (or juice of half a lemon).

So - the peels of 3 oranges (200 grams), 300 grams of sugar, 400 grams of water, (as a gag - ginger root weighing 10 grams, cut into small pieces) put in a saucepan and cook until slightly thickened - the syrup should be enough liquid, similar to very liquid honey after cooling.

Add citric acid before removing from heat. Remove the threads after the jam has cooled. Pour into a clean, dry jar. The output was a little more than a 0.5 liter jar.

6. Raspberry jam with vanilla

Products:

1. Raspberries - 250 gr.

2. Lemon juice 2 tbsp. spoons

3. Sugar - 500 gr.

4. Vanilla - 1 vanilla pod (vanillin - 1 tbsp. spoon)

How to make raspberry jam with vanilla:

Place raspberries, juice and 2 tablespoons of water in a saucepan and bring to a boil.

Reduce temperature and leave to cook for 5 minutes. Add sugar and stir until completely dissolved.

Scrape out the vanilla bean and leave to simmer for another 10 minutes.

Taste the jam and if it is not ready, leave it to cook for another 5 minutes.

Pour the jam into a jar and serve.

7. Blueberry jam

Products:

1. Blueberries - 1 kg.

2. Sugar - 1 kg.

3. Citric acid - 2 g.

How to make blueberry jam:

Place the prepared blueberries in a cooking vessel, pour in hot 70% sugar syrup (700 g of sugar per 300 ml of water) and leave in the syrup for 3-4 hours.

After this, cook over low heat until fully cooked, skimming off the foam. At the end of cooking, you can add citric acid.

Pack hot blueberry jam into prepared, heated jars.

Pasteurize at 95°C: half-liter jars - 10 minutes, liter jars - 15 minutes.

Bon appetit!