Jam is a thick, homogeneous jam made from fruits and berries that are boiled in sugar syrup until a thick mass is formed. Freezing (gelation) depends on the pectin content of the fruit. Jam is made from whole fruits that are either kneaded or cut into pieces. This distinguishes it from jam, where the fruit remains intact, and from jelly, which is made only from the squeezed fruit juice cooked with sugar.

Combining taste fresh fruits with nuts, spices, dried fruits, liqueurs and other spirits, you can get a range of unusual jams.

Jam can be made from almost any fruit and berry. The method is very simple: the fruits are cooked over low heat until soft, then sugar is added and the mixture is boiled until the thickening process begins. Pre-boiling over low heat softens the fruit and gradually extracts the pectin from it. Rapid boiling causes the pectin and sugar to thicken.

If you use fruits that need additional amounts of acid and pectin, then they must be added separately and on different stages making jam. Acid, usually in the form of lemon juice, is added at the beginning of the boil; it helps to extract the pectin contained in the fruit.

BERRIES WITH A LARGE CONTENT OF PECTIN: black currants, red currants, apples, some varieties of plums, quince and gooseberries.

BERRIES WITH LOW PECTIN CONTENT: blackberries, cherries, pears, rhubarb, strawberries, medlar.

In the second stage of cooking, after adding sugar, time is the deciding factor. If the mixture is not boiled enough, the jam will turn out to be liquid. If boiled for too long, the sugar will caramelize and the jam will be thick and very dark.

You can determine the readiness of the jam using a spoon: tilt the spoon on its side with no big amount hot jam; if the jam is collected in two drops on the side of the spoon at the same time and they fall whole, the jam is ready and, when it cools, thickens. When the jam begins to thicken, it can be placed in jars and sealed. Only first you need to remove the foam, otherwise the jam will lose its appearance. The prepared canned food is stored in a dry, dark and cool place to maintain its quality and appearance.

Golden rules for making jams

Always use quality fruit, preferably a little unripe, with the most pectin. Overripe and rotten fruits are not very suitable, as in them the pectin has begun to turn into pectose and the jam will not be stored for a long time.
Banks must be thoroughly sterilized.
Use the exact amount of sugar indicated in the recipe. Sugar reacts with pectin and is needed to make jam.
The amount of sugar depends on the amount of pectin in the fruit, but in general the ratio for jam is 450 g of sugar per 450 g of fruit. Sugar is sometimes more, sometimes less, depending on the pectin and acidity of the fruit. Very sour berries like black currants are high in pectin, and if you add an extra 50 g of berries for every 100 g of sugar, the jam is very juicy. Fruits like strawberries are low in pectin but are much sweeter, so you need a little less sugar.
Coarse granulated sugar especially for jams dissolves more slowly and makes the jam better. Fine sugar dissolves too quickly.
Do not add water when cooking sugar-rich fruits such as strawberries, raspberries, or blackberries.
Don't overcook the jam. After adding sugar, it cooks very quickly if there is a lot of pectin. To check if the jam is ready, place a spoonful of jam on a cold plate (from the refrigerator) and refrigerate for a few minutes. If you then move this drop of jam and folds appear on the surface, it is ready.
Always roll up the jars immediately after adding the jam so that no mold appears on the surface.
Store in a cool dry place away from sunlight and use within a year.

Strawberry jam
1 kg of strawberries
1 kg of granulated sugar

In the preparation of jams, long boiling is necessary for thickening. However, the longer the fruits are cooked, the less they retain their color, taste and shape.
For this reason, fruits cooked without thickening (and can be used in the same way as other jellies and jams) retain more of their natural flavor.
To achieve this result, the fruits are most often simply boiled in sugar syrup until they are soft. For cooking candied strawberries, about what there will be a speech v this recipe, however, a different method is used, which is suitable only for these berries and makes it possible to make the most of their juiciness and sweetness.

First, a small portion of strawberries is boiled in sugar syrup for one minute. At the same time, juice is extracted from the berries, which they, along with their color, give to the syrup. Berries that have become soft and pale are set aside to dry out. The syrup is thickened to concentrate color and flavor. Then the next portion of berries is put into the syrup, and the procedure is repeated.
When all the berries are boiled in this way, the juice drained from them during drying is poured into the syrup, which is then thickened to its original volume.
All berries are boiled in condensed syrup. During this second boil, a remarkable change occurs with the berries: they absorb most of the densely colored liquid and become red and rounded again, ready to be placed in jars.
The main thing in this process is the repeated thickening of the syrup saturated with juice. As a result of thickening, from five kilograms of berries, only about two and a half kilograms of jam are obtained.
Thickening concentrates the sugar contained in strawberries and its natural taste qualities... But you need to add a small amount of sugar to prepare the syrup for the pre-cooking.
Since it is impossible to accurately determine the proportion of sugar in the finished product, it should not be stored as long as similar cooked in the usual way... Even so, the product will last for several months. To keep it longer, sterilize it within 5 minutes.

Jam, as everyone knows, is a close relative of jam, and for its preparation, fruits and berries are boiled in honey or in sugar syrup to a state close to jelly. But the consistency of the jam can still vary, and be either homogeneous, in the form of a puree, or contain denser pieces of fruit.

And jam doesn't look like jam at all, because it looks different and it is cooked differently. For jam, it is important to keep the berries or fruits whole, transparent, and saturated with juice. Therefore, jam is often cooked in several steps, even, maybe, several days. And in jam, fruit, on the contrary, should be boiled, and it is usually cooked in one go. True, not always.

It is very convenient for the hostess to organize the simultaneous cooking of jam and preserves. When sorting fruits and berries, only selected ingredients will go into the jam, and second-grade raw materials are quite suitable for jam: small and crushed berries and fruits, but, of course, not spoiled or rotten. And on the farm, both jam and jam are equally useful, because they still have different spheres of use: you cannot put jam in pies, but jam is quite suitable for this.

The most delicious homemade fruit jams, recipes with photos and videos

Cook jam for the winter from the most different fruits, but it is better to take those that boil well and gel. Sour varieties are best suited from apples, you can take plums, quince, pears, apricots, cherries, and other fruits and berries. What is not cooked from jams inventors - mistresses! From grapes, oranges, bananas, melon, lemon and kiwi. Yes, you will see for yourself now when you get acquainted with all these recipes.

You will immediately notice the current fashion trend. making jam- mixing different components in one product. After all, fashion makes itself felt in all aspects of our life, and today there are not only “fashionable” products for making jam, such as bananas, kiwi, oranges and lemons, but the very type of jam has changed, and this happened under the influence of the current trends.

Today, it is not so much jams from one type of product that are quoted, but mixed ones, in which several ingredients are combined. And, I must say, a lot of interesting things have been discovered in this field, and we will now acquaint you with these findings.

The common point for all recipes will be sterilization of cans and lids, because jam for the winter are usually rolled up. Jars, usually choose half-liter, because big banks for jam are not needed, it's not cucumbers. The jars are thoroughly washed and sterilized. You can boil them, you can hold them over a stream of steam by putting the jar on the spout of a boiling kettle and turning it slightly so that the steam goes over the entire inner surface. After sterilization, the jar must be completely dry. The lids are boiled separately.

We proceed to acquaintance directly with the recipes making jam.

Jam from grapes with lemon

Ingredients:

Grapes, seedless or large, one and a half kilograms;

Granulated sugar, 570 g.

Let's consider in detail, how to make jam from grapes with the addition of lemon juice.

1. Wash the lemon or lemons and squeeze the juice out of them. We need 2 tbsp. l. fresh lemon juice.

2. Pick up the grapes, wash. Remove the seeds from the inside, peel them if possible. It is advisable to buy very ripe large grapes, in this case, your task will be easier: the skin will be removed, and the pulp with seeds will rub through a sieve. In this case, the bones will remain in the sieve. If the grapes are seedless, with dense skin, you can simply grind it before cooking.

3. Sprinkle the prepared grapes with sugar and mix with lemon juice in a bowl for making jam or in a wide enamel bowl.

4. Put the dishes on a small fire and heat slowly. After bringing to a boil, cook for 20-25 minutes, then test for readiness.

5. A very original test for readiness is proposed: keep an empty saucer in the freezer for 10 minutes, put half a teaspoon of jam on it, then put the saucer on the refrigerator shelf, no longer in the freezer, for exactly 1 minute. Remove the saucer and slide your finger over the jam. If the edges of the formed groove do not tend to join, then the jam is considered ready.

6. If the sample does not satisfy you, then you should cook the jam further, until the moment when you think that it is cooked to full readiness.

7. Hot jam is spread in sterilized jars, after which they are sealed with lids.

Melon jam

Ingredients:

Melon, peeled from seeds and skin, 1 kg;

Granulated sugar, 1.5 kg;

Citric acid;

Vanillin;

A syrup made from half a liter of water and 50 g of sugar.

Let's consider in more detail, how to make jam from such an unusual product. Melon, after all, is not a cherry or an apple. Usually they still cook fruit jams, or berry, but made of melon ... But, they say, it is unusually tasty. So, let's try to cook.

1. Cook the syrup from half a liter of water and 50 g of sugar, as described in the recipe.

2. Gently cut the melon pulp into cubes and dip in boiling syrup.

3. Cook the melon in syrup for 10-15 minutes, then add all the sugar, and continue the cooking process. After 10 minutes, put in citric acid, and at the end of cooking, add vanillin. It is not worth boiling jam for more than 30 minutes, because with prolonged cooking it begins to lose its appearance and aroma.

4. Put the hot jam in sterilized jars, gradually, so that cold jar not cracked, and roll it up.

Jam apricot,recipe with video

Ingredients:

Apricots, 1 kg;

Granulated sugar, 800 g;

Citric acid, 6 g.

Consider in stages, how to cook apricot jam ... The rule is especially relevant here - do not overcook, because apricots are known as tender fruits, and their flesh is easily destroyed. Let's start cooking apricot jam, and this cooking will be in stages.

1. Apricots for jam should be strong and bright, not overripe, then the jam will turn out beautiful. We wash the apricots, take out the seeds, and divide each fruit into 4 parts.

2. Add citric acid to cold water, in a ratio of 1 teaspoon, without any slide, to 1 liter of water, and in this water, after the acid dissolves, we lower the apricots and soak for some time. Then pour out the water.

3. The first stage of cooking. We take out the apricots from the acidified water. We take from the total apricot wedges¾ of their total amount, put in a basin or in a saucepan, low and wide, fill with water, very little, and begin to cook. Cook until the pulp starts to soften.

4. The second stage of cooking. In boiling apricots, add ¼ part of the sugar relying on the recipe. Stir and cook for another 15 minutes.

5. The third stage of cooking. Pour the rest of the sugar and the remaining apricots into the basin, add the citric acid mentioned in the recipe. Cook until the jam starts to resemble jelly. We collect the foam.

6. Put boiling jam in sterilized jars, roll them up, turn over and cover with a towel.

How to make apricot jam. Video recipe

Orange and banana jam, recipe with photo

Ingredients:

Medium-sized, thin-skinned oranges, 4 pcs .;

Bananas, peeled, 900 g;

Lemon, 1 pc.;

Granulated sugar, 500 g.

Now let's see how to cook orange jam with bananas and lemon.

1. First of all, we prepare food: remove the peel from oranges and lemons, carefully remove the films and disassemble the citrus fruits into slices.

2. Put the lemon and orange slices in a blender and turn them into lemon-orange puree.

3. Cut the banana pulp into small cubes or also purée using the same blender. The structure of the future jam depends on how you process bananas - whether it will be absolutely uniform, or small lumps will appear in it.

4. Mix chopped bananas with lemon-orange puree, which looks more like juice with pulp. Pour the sugar relying on the recipe there.

5. Put everything together on fire in a basin or in a low and wide saucepan and cook until thickened, stirring occasionally.

6. Ready jam in a boiling state is poured into sterilized jars and rolled up.

Now they offer a lot various dishes, including baked goods and other types culinary products, in which one of the main roles is given to bananas. And it is right. Firstly, we are accustomed to the fact that bananas are constantly present in the market and in supermarkets, and we have already begun to master this product. Secondly, the banana has a lot useful qualities and there are almost no contraindications, except for diabetics. And finally, due to its structure and soft consistency, the banana is readily amenable to culinary processing.

Here's another banana jam recipe.

Plum jam with banana and spices, recipe

Ingredients:

Plums, 1 kg;

Banana, 1 pc .;

Granulated sugar, 1 glass;

Cinnamon, 1/3 teaspoon

Cloves, 8 buds.

So let's see how to make jam from plums and bananas .

1. Plums should be chosen for this recipe so that the stone can be easily removed. If you buy dark plums, you will get a beautiful burgundy color jam, if lighter, then the color of the jam will change. Wash the plums, dry them, take out the seeds, breaking the fruits in half.

2. Blanch the halves of the plums in boiling water for no more than 5 minutes. Do not pour boiling water after blanching: if you add sugar to it, you get an excellent compote.

3. After blanching the plums, grind with a blender until puree. Add the banana to the puree and turn on the blender again. It turned out to be a plum-banana puree.

4. It is better to put the cloves whole so that you can take them out later, but you can grind them and add them to the jam as they are. In addition to cloves, add cinnamon and sugar to jam, mix and cook.

5. The jam is kept in a state of slow boiling for about an hour, or until thickened, then laid out in the tanks and rolled up.

Homemade cherry jam

Cherries are often used to make jam, but there is one grandmother's recipe. cherry jam, which has a rare taste. And it's worth making it.

Ingredients:

Cherries, 1 kg;

Granulated sugar, 1.5 kg.

Let's see, how to make jam on grandma's recipe having only a cherry berry. And, of course, sugar, but without it you can't make jam, no matter what it is made of.

1. Wash cherries in running water, air dry.

2. The most time consuming process is the removal of the pits from each cherry. But without this it is impossible, so we have to be patient and process all the cherries. We arm ourselves with some auxiliary tool, take out the pits, and put the pitted cherries in an enamel bowl or saucepan, in which we will cook the jam.

3. Pour sugar into a saucepan with cherries and give time for the cherry to release its juice. When this happened, we start making jam.

4. The first stage of cooking. It lasts 40-45 minutes, and all this time we slightly stir the contents of the pan and make sure that the boiling process is slow.

5. After the end of the first stage of cooking, we put the pan in a quiet place and give time to the jam to rest and slightly change the consistency - it becomes thicker. The break lasts at least half an hour.

6. The second stage of cooking. Boil over low heat for about half an hour, give a rest for about 15 minutes.

7. The third stage is a repetition of the second.

8. Now the jam is ready, it is laid out in sterilized jars, covered with lids and rolled up.

Grandmothers made preserves and jams in their own way, in the old way. This was done without haste, in several stages, as, for example, our cherry jam according to grandmother's recipe.

And granddaughters always have no time, and I want to come up with something of their own, not the same as it was before. We must not forget that technology has leaped up by an order of magnitude, it's a sin to complain. And here for you, for contrast, modern recipe cherry jam-berries.

Cherry jamin a slow cooker, with red currants

Ingredients:

Cherries, 1 kg;

Red currant berries, 0.5 kg;

Granulated sugar, 1 kg.

A very successful addition is red currant, it has a high gelation capacity, and an incomparable color finished product guaranteed.

So let's see how to make jam from such not particularly combined products, such as red currants and cherries.

1. First, prepare the berries. My cherries, dry them, remove the seeds.

2. We carefully pick the currants from the twigs, and this procedure, believe me, is no less time-consuming than removing the seeds from cherries. The selected currant berries are also washed under running water and dried.

3. Mix the berries and grind with a blender.

4. Place berry puree in the multicooker bowl, and put sugar there, as indicated in the recipe. We give the berries the opportunity to release the juice, and the sugar to begin the dissolution process. To speed up the processes, the mixture is periodically mixed.

5. Turn on the "Extinguishing" mode and set the time for 1 hour. During this time, take 2 breaks to mix the contents.

6. The jam is ready. We transfer it to sterilized jars and roll it up.

Apple jamwith the addition of lemon and kiwi

Ingredients:

Apples, 800 g;

Lemon, 2 pcs.;

Kiwi, 2 pcs.;

Apricot kernels, 100 g;

Sugar, 800 g.

Let's figure out how to cook apple jam with such interesting additives.

1. Let's deal with it first apricot pits, or rather, grains from them. In order to peel off the skin from them, you must first fill them with water, for about 3-4 hours. After soaking in water, the skin lags behind the white grain and is easily removed. After that, the wet grains are slightly dried.

2. Now let's prepare the rest of the components. We free the apples from seeds and core, peel the kiwi, remove the zest from the lemon and remove the seeds.

3. Chop fruits and citrus fruits, place them in a basin or enamel pot, low and wide, in which we will cook jam.

4. The first stage of cooking. Heat the saucepan to a boil, then cook for 5 minutes. As soon as we have time to remove the foam, it is already necessary to set aside the pan with jam for a rest, which lasts 2 hours.

5. The second stage of cooking. Add apricot kernels to the jam and cook again for 5 minutes, turn off the heat and do not touch the jam for another 5 minutes. We put it back to rest for 2 hours.

6. The third stage of cooking. We put the saucepan with jam again on the fire and cook again for 5 minutes. The finished jam must be put in jars, as usual, and rolled up.

Jam from oranges with dates, with the addition of nuts

Ingredients:

Large orange, 1 piece;

Dates, 300 g;

Walnuts, kernels, 100 g;

Vegetable oil, 2-3 tbsp. l.

Let's see, how to make jam from such unusual constituents.

1. If possible, peel the kernels of nuts.

2. Remove the seeds from the dates and grind them together with the nuts with a blender. You should get a smooth puree.

3. Add to puree vegetable oil and turn to blender services again. As a result of whipping, you get a lush and thick jam.

4. Put the jam in a sterilized jar and put it on the shelf in the refrigerator. It should not be rolled up, and it should not be stored in the refrigerator for a long time, no more than 1 month.

There you are best recipes jams worth preparing for curious housewives. It's interesting to try what happens. And jam is a product that has established itself as a irreplaceable ingredient when baking and freezing. It looks great in open pies, in various puffs, as a filling for pies and pancakes - does not flow out, does not lose color and taste. And yet - actively participates in cooking different yoghurts, curd masses, glazed curds and desserts. Procure jam for the winter, you will not go wrong!

Sometimes, we may unexpectedly encounter what is on specific product or a flower we have an allergy. An online question to an allergist will help identify the problem and cause of concern, save you time and give you a quick and correct solution to your health problem.

Jam is an unusually tasty, jelly-like dessert made from fruits and berries. But unlike jam, it has a uniform consistency. Jam can be eaten with buns, ice cream, casseroles, pancakes, pancakes, added to pies and other baked goods. The jam cooked in a multicooker retains a maximum of nutrients and vitamins.

Currant jam in a slow cooker

Composition:

1. Black currant - 1 kg
2. Pectin - 1 sachet
3. Sugar - 1.5 tbsp.

Preparation:

• Rinse and sort out the currants. Remove twigs, leaves, and bad berries. Dry the currants. Pour the berries into a blender, add 1/3 of the sugar and chop everything until smooth.
• Pour the resulting mass into the multicooker bowl, pour in the pectin and mix thoroughly. Turn on the "Soup" mode and cook for 5 minutes.
• After 5 minutes, the currant mass should boil, then pour in the remaining sugar and continue to cook for 20 minutes, stirring constantly. Remember to skim off the foam.
• Ready currant jam can be served with baked goods, as well as rolled up in sterilized jars for the winter.

Strawberry jam in a slow cooker

Composition:

1. Strawberry - 1 kg
2. Walnuts - 300 g
3. Sugar - 0.5 kg
4. Water - 250 ml

Preparation:

• Sort the strawberries, remove the tails and rinse thoroughly. Discard the berries in a colander and let the water drain.
• Transfer strawberries and peeled walnuts in a blender, add 1/3 of the sugar and grind the ingredients into a smooth paste.
• Pour the strawberry mixture into the multicooker bowl, add the remaining sugar and water. Set the Braising program and cook Strawberry jam In one hour.
• Roll the finished jam into jars and store in a cool place.

Cherry jam in a slow cooker

Composition:

1. Cherries - 1 kg
2. Lemon - 3 pcs.
3. Sugar - 0.5 kg

Preparation:

• Place the cherries in a colander, rinse and remove pits and stalks. Grind the berries in a blender.
• Grate the lemon zest on a fine grater, squeeze the juice from the lemon. Put all the ingredients (except sugar) in the multicooker bowl, set the "Stew" or "Soup" mode and cook for at least 20 minutes.
• Then add sugar, bring the mass to a boil and mix everything thoroughly. Next, cook the cherry jam with the lid open for about 20 minutes, stirring regularly and skimming off.
• The jam should be thick enough, then cool the treat, then pour into jars and store in a cool place.

Apple jam in a slow cooker

Composition:

1. Apples - 1.5 kg
2. Sugar - 700 g
3. Citric acid - 1 tsp

Preparation:

• Peel the apples and peel them, cut them into small pieces and grind them in a blender.
• Transfer the apple mass to the multicooker bowl, add sugar and citric acid. Turn on the multicooker "Baking" mode, bring the mass to a boil under a closed lid.
• Then switch the multicooker to the "Stew" mode and cook for about 40 minutes. Remember to stir occasionally while cooking.
• Add cinnamon, cardamom, or ginger to the jam if desired. Ready apple jam serve with tea.

Fruit jam in a slow cooker

Composition:

1. Apples - 3 pcs.
2. Pear - 2 pcs.
3. Figs - 7 pcs.
4. Brown sugar - ¼ tbsp.
5. Ground cinnamon - 1 tsp
6. Ground cloves - ¼ tsp.
7. Ground cardamom - ¼ tsp.
8. Honey - 1 tsp

Preparation:

• Peel all fruits, cut into small pieces and put in a slow cooker. Add honey and cook jam in Soup mode until apples and pears are completely boiled. Mash the fruit with a fork until smooth. Add sugar, cinnamon, cardamom and cloves. Mix everything well.
• Cook the jam for about 2 hours. As a result, you should get fruit puree with a smooth texture. Fruit jam can be kept in the refrigerator for 2 weeks or frozen in the freezer.
• Serve jam with tea or add to baked goods.

Apricot jam in a slow cooker

Composition:

1. Dried apricots - 1 kg
2. Sugar - 2 tbsp.
3. Water - 3 tbsp.
4. Grated ginger - 1 tsp
5. Ground cinnamon - 2 tsp

Preparation:

• Rinse dried apricots, dry, chop and put in a slow cooker. Add water, sugar, ginger and cinnamon. Make jam with closed lid in the "Soup" or "Stew" mode for 1.5 hours.
• Remember to stir the ingredients as you cook. After the time has passed, open the lid and cook the jam for another 2 hours, stirring occasionally.
• Transfer the apricot jam to hot, sterilized jars and close. It can be kept in the refrigerator for up to one month.

Orange jam in a slow cooker

Composition:

1. Oranges - 7 pcs.
2. Lemon - 2 pcs.
3. Sugar - 1.5 tbsp.

Preparation:

• Cut 1 orange in half and grate the zest from it. Do the same with lemon. Peel the rest of the oranges too, but you don't need the peel.
• Cut the orange pulp into 8 parts and each into 3 parts. Do the same with lemons. To prevent the jam from being bitter, remove the white films from citrus fruits.
• Put the prepared fruits in the multicooker bowl, add sugar, close the lid. Set the "Baking" mode, wait until boiling and cook the jam for about 30 - 40 minutes.
• If you want to get a completely homogeneous mass, you need to beat the fruit with a blender before cooking.

Jam is delicious and healthy delicacy, which is loved by both adults and children. It can be cooked on the stove or in a multicooker. The latter will significantly save your time and effort. great addition to cakes and buns, good filling for pies and a wonderful sweetener for tea. It can be prepared from any fruits and berries, combining them together or cooking separately.

Cooking method:

Wash 1 lemon thoroughly, cut into thin slices, remove seeds. Put in a saucepan, add 100 g of sugar and 100 ml of water, cook over low heat for 10 minutes, cool, place in the refrigerator. Peel the kiwi, cut into slices. Squeeze the juice of 1 lemon into a saucepan, add the remaining sugar, mix thoroughly. Put the kiwi slices, bring to a boil, remove from heat and leave at room temperature at night. In the morning, combine lemon syrup with kiwi syrup, boil for 20 minutes, stirring occasionally. Hot exotic jam put in sterilized jars, roll up, turn over and let cool.

Emerald jam from kiwi and bananas.

Ingredients:

• 1 kg kiwi
• 500 g bananas
• 12 lemon juice
• 300 g sugar
• 5 g gelatin

Cooking method:

Soak gelatin in 13 glasses of water. Kiwi and bananas, peel, chop small pieces, put in a saucepan, add sugar, stir and put on low heat. Add lemon juice, gelatin, cook for 5 minutes on low heat. Put the hot jam in sterilized jars, close the lids. Store exotic jam prepared according to this recipe in the refrigerator.

Ingredients:

• 1 kg figs
• 1.2 kg sugar
• 200 ml of water

Cooking method:

Wash the fig fruits, blanch in boiling water for 5 minutes. Prepare syrup from sugar and water. Pour the figs with boiling syrup, leave for 4 hours. Then drain the syrup, boil for 5 minutes, pour in the figs, leave for 8 hours. Then cook the figs in the syrup until tender. Hot jam from exotic fruits put in sterilized jars, roll up, turn over and let cool.

Ingredients:

• 1 kg pineapple
• 2.5 kg sugar
• 1.2 l of water

Cooking method:

Place the peeled and sliced ​​pineapples in a glass container. To cook thick syrup, cool, pour pineapple, leave for a day. Then drain the syrup, boil 2-3 times, letting it cool each time. Pour pineapples with cooled syrup. Repeat the procedure 2 more times. Put the jam in sterilized jars and roll up. Store Exotic jam in a cool, dark place.

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Ingredients:

• 1 kg green walnuts
• 300 ml of water
• 500 g sugar
• vanillin
• Carnation

Cooking method:

Pierce each nut with a fork in several places and insert 1 clove. Pour nuts cold water, leave for 10 days, change the water 2 times a day. On the 10th day, bring the nuts to a boil and cook for 15 minutes, then soak them again in cold water day, then drain and dry. Boil syrup from water and sugar, add vanillin. Pour boiling syrup over the nuts, leave for a day. Then drain the syrup, boil until thick. Pour nuts, leave for a day. Then boil the nuts in the syrup for 10 minutes. Ready jam put in prepared jars and close parchment paper... Store in a cool place.

Ingredients:

• 250 g dandelion flowers
• 1.3 kg sugar
• 1.5 l of water
• juice of 1 lemon

Cooking method:

Rinse dandelion flowers, pour boiling water over and leave for a day. Then squeeze, strain the infusion, add lemon juice and sugar. Cook, stirring occasionally, until thickened. Put hot jam in sterilized jars, roll up, turn over and let cool. Store in a cool, dark place.

Ingredients:

• 40 g ginger root
• 125 g sugar
• 250 ml water
• saffron on the tip of a knife

Cooking method:

Peel the ginger, grind in a blender, put in a saucepan. Add water, sugar, cook for 15 minutes over medium heat, uncovered. Add saffron at the end of cooking. Cool jam, put in a jar. Keep refrigerated.

Ingredients:

• 400 g pineapples
• 200 g sugar
• 15 ml lemon juice
• 1 star anise
• 5-7 g pectin
• 150 ml of water

Cooking method:

Peel the pineapple, cut the core, cut the pulp into cubes, sprinkle with sugar, leave to rest for 30 minutes. Then add water, bring to a boil and simmer for 1 to 5 minutes. Add anise star and lemon juice, boil for 1 minute, remove anise. Grind the mass with a blender, add pectin, mix well. Boil the jam for 5 minutes and remove from heat. Put in sterilized jars. Keep refrigerated.

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A simple melon jam.

Ingredients:

• 1 kg of melon pulp
• 1.5 kg sugar
• citric acid and vanillin to taste

Cooking method:

Cut the melon into cubes. Prepare syrup from 300 g of sugar and 200 ml of water, put pieces of melon, boil for 10-15 minutes. Then add the remaining sugar and boil the jam until tender. Add a pinch in the middle of cooking citric acid, and at the end of cooking - vanillin. Put the hot melon jam in sterilized jars, roll up and let cool.

Melon jam with turmeric.

Ingredients:

• 1.5 kg of melon pulp
• 600 g sugar
• 3-5 g ground turmeric
• 1 vanilla pod

Cooking method:

To make jam for the winter, cut the melon pulp into cubes and put in a large saucepan. Cut the vanilla pod in half lengthwise with a sharp knife, remove the seeds. Mix sugar with vanilla seeds and ground turmeric, pour melon in a saucepan, leave for 1 hour. Then put the mass on fire, bring to a boil, reduce heat and cook, stirring occasionally, for about 20 minutes. Put the melon jam prepared for the winter according to this recipe in sterilized jars and roll up. Store in a cool place.

Orange jam in circles.

Ingredients:

• 1 kg of oranges
• 1.5 kg sugar
• 500 ml of water

Cooking method:

Wash oranges with thin peel thoroughly, cut into slices, remove seeds. Boil the syrup from water and sugar, remove the foam. Put slices of oranges in boiling syrup and cook until the desired thickness (1.5-2 hours). Put hot orange jam, prepared for the winter, in sterilized jars, roll up, turn over and let cool.

Lemon jam.

Ingredients:

• 2 kg of lemons
• 4 kg sugar

Cooking method:

To make lemon jam as indicated in this recipe, citrus must be washed, cut with the peel, pitted, minced. Add sugar to the puree, leave for a day, stir 2-3 times. At the end of the day, put the mashed potatoes on low heat and heat, not boiling, so that the sugar is completely dissolved. After the jam has cooled, put it in jars. Store this recipe's lemon jam in the refrigerator.

Ingredients:

• 1 kg of oranges
• 1.5 kg sugar
• 600 ml water
• 5 ml lemon juice
• vanillin

Cooking method:

Before making such a jam, oranges must be peeled and white film, blanched in boiling water until soft. Then cut into 6-8 pieces. Add sugar to the water in which the oranges were cooked, boil a thick syrup. Arrange oranges, cook until desired thickness. At the end of cooking, add lemon juice and vanillin. Hot citrus jam put in sterilized jars, roll up, turn over and let cool.

Ingredients:

• 1 kg citrus fruits (lemons or oranges)
• 800 g sugar
• 500 ml of water

Cooking method:

Before making jam from lemon and orange peels, peel the citrus fruits and cut off the white loose layer. Pour the peel with plenty of water, soak for a day, changing the water frequently to get rid of the bitterness. Then cut into small cubes. Boil the sugar and water syrup, add the chopped crusts, bring to a boil, cool. Bring to a boil again and cool. Jam from the peels of oranges and lemons, prepared for the winter according to this recipe, put in sterilized jars and roll up.

Ingredients:

• 500-600 g pumpkin
• 1 lemon
• 1 kg sugar
• 400 ml water

Cooking method:

Peel and seed the pumpkin, cut into cubes. Cut lemon with zest as small as possible. Prepare a thick syrup from water and sugar, put pumpkin and lemon. Bring to a boil, cook over low heat for 5-7 minutes, remove from heat, leave to cool completely. Taking breaks, boil the jam 2 more times for 5-7 minutes. Put hot citrus jam with pumpkin in sterilized jars, roll up, turn over and let cool.

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Ingredients:

• 4 large oranges
• 12 lemons
• 1 kg sugar
• 700 ml water

Cooking method:

For this recipe for orange and lemon jam from citrus, you need to cut the zest and grate. Cut the fruit in half, squeeze out the juice. Remove the white films from the cake, collect the bones and tie them in gauze. Pour the squeezed juice into a saucepan, add water, grated zest, pulp crushed into pulp and seeds in a gauze bag. Bring the mixture to a boil and simmer over medium heat for 30 minutes. Remove bones. Measure the volume of the resulting broth, add sugar in a 1: 1 ratio. Put the mixture on the fire, bring to a boil and simmer at a low boil for 1 hour. Put the hot orange and lemon jam prepared according to this recipe in sterilized jars, roll up and let cool.

Ingredients:

• 1 kg of lemons
• 35 g of natural ground coffee
• 500 g sugar
• 500 ml of water

Cooking method:

Rinse the lemons thoroughly, cut into thin slices, remove the seeds. Put the slices in enameled dishes, cover with water, boil for 25-30 minutes. Add coffee, bring to a boil, immediately remove from heat, cool. Repeat the procedure one more time. Strain the resulting liquid, pour into a saucepan, add sugar. Cook over low heat, stirring occasionally, for about 30 minutes. Put the lemon and coffee jam made according to this recipe in a sterilized jar. Store in a cool place.

Ingredients:

• 4 kg of lemons
• 3 kg of sugar
• 2 l of water

Cooking method:

Rinse the lemons thoroughly, cut into thin slices, remove the seeds. Put the lemon slices in an enamel bowl, add water, leave for a day. Then put on fire and cook, covered, until the skin is so soft that it can be easily kneaded with your fingers. Add sugar, boil for 20 minutes. To lay out citrus jam in a clean dry jar, put in hot water until completely cooled. Keep refrigerated.

Ingredients:

• 3 oranges
• 2 lemons
• 150-200 g ginger
• 500 g sugar
• 200 ml of water

Cooking method:

Wash lemons and oranges, cut into 4 parts, remove seeds. Grind citrus fruits with a blender or meat grinder. Put the fruit mass on fire, pour in water, bring to a boil, boil for 2 minutes. Then add sugar, cook for 15 minutes, stirring constantly. Remove from heat, add peeled grated ginger, mix well. Cool oranges and lemons jam made according to this recipe, put in sterilized jars. Keep refrigerated.

FEATURES OF COOKING JAM

Fruit and berry jams: 7 most delicious

First you need to choose the right fruit and / or berries from which you will make the jam. For this, it is important to use fruits with a high content of pectin - a natural gelling substance, which, in combination with acids and sugar, forms the very jelly-like mass characteristic of jam.

The richest in pectin are apricots, quince, gooseberries, plums, currants and apples, but jams are also made from other fruits - raspberries, strawberries, blueberries, blackberries, pears, oranges, etc.

If jam is made from berries or fruits that are not rich in pectin, then during cooking, as a rule, either gelling additives (agar-agar, gelatin) are added, or other fruits in which the pectin content is suitable for making this dessert, as well as juices from them ...

Very often, when cooking jam, a little unripe, acidic is added to ripe fruits and berries - this is done to increase the concentration of pectin, which is more in unripe fruits than in ripe ones. In general, high-quality berries and fruits should be used for cooking jam, but you can also take small, dented, only overripe and spoiled (fermented or moldy) fruits are not suitable.

Having chosen berries and fruits, decide on the dishes in which you will cook the jam - wide, shallow dishes are best suited, that is, the same basin, ideal for making jam, confiture, jam. However, it is important that it is better if the dishes have a thick bottom, since you need to cook the jam over high heat (first on a strong one to destroy the substances that are destructive for pectin contained in the fruits). But everything else - the proportions, the order of the ingredients, the cooking technology, depend on the type of jam being prepared. In general, jam cooking lasts 20-30 minutes after boiling after adding sugar, due to which useful material contained in the fruits are preserved.

The quality of the jam depends on the duration of cooking: overcooked jam has a weaker aroma, dull color, lower taste. Determine the readiness of the jam as follows: it should drain from a spoon with a thin thread, if it drips in droplets, the cooking must be continued, also the finished jam when rubbed between the fingers does not stick.

It is more convenient if there is a special thermometer - temperature ready-made jam is 106.5-107 degrees (if it is sterilized, then less - 104-105 degrees).

RECIPES FOR COOKING THE MOST TASTY AND POPULAR JAMS

Any jam can be used to make sweet pies and pies - when baking, this dessert is more heat stable than jam, and does not spread.

RECIPE APRICOT JAM

You will need: apricot and sugar in a 1 to 1 ratio.

How to make apricot jam. Rinse, dry the apricots, remove the seeds, puree with an immersion blender, add sugar to the puree, stir. Put mashed potatoes with sugar on the stove, bring to a boil over high heat - foam will form, you do not need to remove it, just stir the mass constantly, then you need to reduce the fire and boil the jam until cooked for about half an hour. Hot jam is laid out in sterile jars, covered with sterilized lids and only after cooling is sealed, you can store it at room temperature.

There are other recipes for making apricot jam, this one is one of the simplest.

It is interesting that in England jam is the only type of canned food made from berries with sugar; you cannot find other options for preparations from berries or fruits with sugar on sale there. And one of the most popular among different types jam is lingonberry.

RECIPE Lingonberry jam

You will need: 4 cups lingonberries, 1.5 cups sugar, 3 tbsp. water.

How to make lingonberry jam. Pour water into a container, add sugar, put washed and dried berries, turn on low heat, boil until soft, puree the berries until smooth with a blender or pusher, bring to a boil over high heat, boil the jam until tender, then remove from the stove and let it cool , roll up.

RECIPE CHERRY JAM

You will need: 3 kg of cherries, 1 kg of sugar, 1 tsp. soda.

Cherry jam recipe. Rinse the berries, remove seeds, twist through a meat grinder, put in a container with a thick bottom, turn on high heat, bring to a boil, boil for 40 minutes, stirring, add soda (green foam will form - do not remove it), stirring to boil until the mass reddens ... Add sugar and bring the mass to a boil again, then reduce the heat and boil the jam until cooked for about 40 minutes, stirring constantly (if it burns, reduce the heat even more, stirring more intensively). Ready to pour the jam into sterilized jars, seal.

RECIPE APPLE JAM

Need: sour apples

(Antonovka, papirovka, anise or other varieties) - 1kg, sugar - 1.2kg.

How to make apple jam. Cut the apples in half, cut the seeds, put the apples immediately after processing in salted or acidified water (for 1 liter of water 20 g of salt or 2 g of citric acid), then pour the apples in a basin with water (for each 1 kg of apples 1-2 glasses of water), boil 10 -15 minutes until softened, remove from heat, add sugar, put back on fire, bring to a boil, stirring constantly, cook after boiling for about half an hour until the jam is ready, remove whitish apples (not boiled).

RECIPE PLUM JAM

You will need: 1 kg of plums 1.2 kg of sugar.

How to make plum jam. Rinse and cut the plums, remove the seeds, put in a saucepan, pour 1 glass of water for each kilogram of plums, boil for 5-8 minutes until softened, add sugar and cook jam until tender. The readiness of this jam can be checked by a drop of mass (if the drop does not spread on a cold dish, the jam is ready). Then cool the jam and pack it in sterile jars, seal.

You will need: 5 oranges, 2 lemons, 500 g of sugar.

How to make orange jam. Rinse each orange thoroughly with a brush, pour boiling water over and let stand for 10 minutes. Do the same with lemons. Remove with fine grater zest from oranges and lemons without touching the white layer.

Squeeze the juice from oranges and lemons, pour the juice into a microwave-safe dish, pour in 200 ml of water, put the removed zest.

Wrap the pomace in cheesecloth, dip in juice, cover cling film and put in the microwave for 20-25 minutes at full power, then take out the pomace in gauze and discard. Pour sugar into the mass, boil the jam at full microwave power for another half hour or until tender. The jam will thicken when it cools, pour it hot into sterilized jars, seal it.