Jam - thick homogeneous jam of fruits and berries, which are boiled in sugar syrup to form a thick mass. The freezing (gelling) depends on the pectin content of the fruit. Jam is prepared from whole fruits that are kneaded or cut into pieces. This distinguishes it from jam, where the fruit remains whole, and from jelly, which is made only from squeezed fruit juice, boiled with sugar.

Combining the taste of fresh fruit with nuts, spices, dried fruits, liqueurs and other alcoholic beverages, you can get a number of unusual jams.

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

If you use fruits that require additional amounts of acid and pectin, then they need to be added separately and at different stages of jam preparation. Acid, usually in the form of lemon juice, is added at the initial stage of boiling; it helps extract pectin from the fruit.

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

BERRIES WITH LOW CONTENTS PECTIN: Blackberries, cherries, pears, rhubarb, strawberries, loquat.

At the second stage of cooking, after adding sugar, time is a decisive factor. If the mixture is not enough to boil, the jam will 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 with a spoon: tilt the spoon with a small amount of hot jam on its side; if the jam is collected in two drops on the side of the spoon at the same time and they fall down completely, the jam is ready and, when it cools, thickens. When the jam begins to thicken, it can be laid in jars and sealed. Just first you need to remove the foam, otherwise the jam will lose its appearance. Cooked canned food is stored in a dry, dark and cool place to maintain their quality and appearance.

Golden rules for making jams

Always use high-quality fruit, preferably slightly unripe, most of them have pectin. Over-ripe and rotten fruits are not very suitable, since pectin began to turn into pectose in them and jam will not be stored for a long time.
  Banks need to be carefully sterilized.
  Use the exact amount of sugar that is indicated in the recipe. Sugar reacts with pectin and is necessary for making jam.
  The amount of sugar depends on the amount of pectin in fruits, but basically the ratio for jam is 450 g of sugar per 450 g of fruit. Sugar sometimes more, sometimes less, depending on the pectin and acid fruits. Very sour berries, such as black currants, contain a lot of pectin, and if you add an additional 50 g of berries for every 100 g of sugar, the jam will turn out very juicy. Fruits like strawberries contain little pectin, but are much sweeter, so you need a little less sugar.
  Large granulated sugar, especially for jams, dissolves more slowly, and the jam is better. Fine sugar dissolves too quickly.
  Do not add water when cooking fruits that are rich in sugar, such as strawberries, raspberries or blackberries.
  Do not digest the jam. After adding sugar, it is prepared very quickly, if a lot of pectin. To check if the jam is ready, put a spoonful of jam on a cold plate (from the fridge) and refrigerate for a few minutes. If you later move this drop of jam and folds appear on the surface, it is ready.
  Always roll up the jars immediately after adding the jam, then there is no mold on the surface.
  Store in a cool, dry place away from sunlight and use throughout the year.

Strawberry jam
1 kg of strawberries
1 kg of granulated sugar

In the preparation of jams, prolonged boiling is necessary for thickening. However, the longer the fruit to cook, the less they retain color, taste and shape.
For this reason, fruits cooked without thickening (and you can use them just like other jelly and jams), retain more of the natural taste.
To obtain such a result, the fruits are most often simply boiled in sugar syrup until they are soft. For the preparation of candied strawberries, which will be discussed in this recipe, a different method is used, however, that 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. In this case, the juice is extracted from the berries, which they, along with their color, give to the syrup. Berries that have become soft and pale, set aside to dry. Syrup is thickened to concentrate color and taste. Then put the next batch of berries in 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 a syrup, which is then concentrated to its original volume.
All berries are boiled in condensed syrup. During this second steaming, a remarkable change takes place with the berries: they absorb most of the thickly colored liquid and become red and round again, ready to be put in the jars.
The main thing in this process is the repeated thickening of the syrup saturated with juice. As a result of the concentration of five kilograms of berries, only about two and a half kilograms of jam are obtained.
Concentration concentrates the sugar contained in strawberries and its natural taste. But it is necessary to add a small amount of sugar for the preparation of syrup to the preliminary boiling.
Since it is impossible to accurately determine the proportion of sugar in the finished product, it should not be stored for as long as others, prepared in the usual way. But even in this case, the product will persist for several months. To keep it longer, sterilize for 5 minutes.

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

But jam is not at all like jam, because it looks different, and it is cooked differently. For jam, it is important to keep the berries or fruits whole, transparent, saturated with juice. Therefore, jam is often cooked in several stages, maybe even 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 simultaneous cooking of jam and jam. When picking fruits and berries, only selected ingredients will go into jam, and second-class raw materials are quite suitable for jam: small and pinned berries and fruits, but, of course, not spoiled or rotten. But in the household, both jam and jam will be equally useful, because the spheres of their use are different: you can’t put jam into cakes, and jam is quite suitable for this.

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

Cook   jam for the winter   You can from a variety of fruits, but it is better to take those that are well boiled soft and are gelled. Apples are best suited sour varieties, you can take plums, quince, pears, apricots, cherries, and other fruits and berries. What not only cook jams   inventors - mistress! From grapes, oranges, bananas, from melon, lemon and kiwi. Yes, you now see for yourself when you get acquainted with all these recipes.

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

Today, not so much jams from one kind of products are listed, but mixed, in which several ingredients are combined. And, I must say, in this field, many interesting things have been discovered, and we will now introduce you to these finds.

A common point for all recipes is the sterilization of cans and lids, because jam for the winterusually rolled up. Jars, usually choose half-liter, because the big jars for jam are not needed, it's not cucumbers. The jars are thoroughly washed and sterilized. You can boil them, you can hold over a stream of steam, putting the jar on the tip of the boiling kettle and turning it slightly so that the steam runs along the entire inner surface. After sterilization, the jar should be completely dried. The lids are boiled separately.

Go directly to the recipes. jam making.

Grape jam with lemon

Ingredients:

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

Granulated sugar, 570 g.

Consider in detail how to make jam   from grapes with lemon juice.

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

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

3. Pour the prepared grapes with sugar and mix with the juice of lemons in a pelvis for cooking jam or in a wide enamel bowl.

4. Ware to put on a small fire and slowly heat. After boiling, boil for 20-25 minutes and then test for readiness.

5. A test of readiness offers a very original one: keep an empty saucer in the freezer for 10 minutes, put half a teaspoon of jam on it, then put the saucer on the shelf of the refrigerator, no longer in the freezer, for exactly 1 minute. Take out the saucer and hold your finger over the jam. If the edges of the resulting grooves do not tend to connect, then the jam is considered ready.

6.If you are not satisfied with the sample, then jam further on until you consider it to be fully prepared.

7. Hot jam is spread in sterilized jars, then corked with lids.

Melon jam

Ingredients:

Melon, peeled from the seeds and skins, 1 kg;

Granulated sugar, 1.5 kg;

Citric acid;

Vanillin;

Syrup from half a liter of water and 50 g of sugar.

Let's take a closer look, how to make jamfrom such an unusual product. Melon, after all, is not a cherry or an apple. Usually still cook fruit jams,   or berry, but to melon ... But, they say, extremely tasty. So, try to cook.

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

2. Melon pulp gently cut into cubes and dip into boiling syrup.

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

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

Apricot jam,recipe with video

Ingredients:

Apricots, 1 kg;

Granulated sugar, 800 g;

Citric acid, 6 g.

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

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

2. In cold water, add citric acid, in the ratio of 1 tsp, without any slide, to 1 liter of water, and in this water, after dissolving the acid, we lower the apricots and soak for some time. Water then pour.

3. The first stage of cooking. We take out apricots from acidified water. We take from the total number of apricot slices ¾ of their total number, put it in a basin or in a saucepan, low and wide, fill it with water, very little, and start cooking. Cook until the flesh begins to soften.

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

5. The third stage of cooking. Add the rest of the sugar and apricots to the bowl, add the citric acid mentioned in the recipe. Cook until the jam begins to resemble jelly. We collect the foam.

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

How to cook apricot jam. Video recipe

Orange and banana jam, recipe with photo

Ingredients:

Medium sized oranges with thin skin, 4 pcs .;

Peeled bananas, 900 g;

Lemon, 1 pc .;

Granulated sugar, 500 g

Let's see now how to cook orange jamwith bananas and lemon.

1. First of all, prepare the products: remove the skin from oranges and lemon, carefully peel off the film and disassemble the citrus fruits into slices.

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

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

4. Mix shredded bananas with lemon-orange puree, which is more like juice with pulp. There we pour sugar relying on the recipe.

5. Put it all together on a fire in a basin or in a low and wide pan and cook until thick, stirring occasionally.

6. Pour the prepared boiling jam in sterilized jars and roll it up.

Now they offer many different dishes, including pastries and other types of culinary products, in which one of the main roles is assigned to bananas. And it is right. First, we are used to the fact that bananas are constantly present in the market and in supermarkets, and we have already begun to master this product. Secondly, a banana has many useful qualities and almost no contraindications, except for diabetics. And finally, due to its structure and soft texture, the banana readily amenable to culinary processing.

Here is another banana jam recipe.

Banana jam and spices, recipe

Ingredients:

Plums, 1 kg;

Banana, 1 pc .;

Sugar, 1 cup;

Cinnamon, 1/3 tsp;

Carnation, 8 buds.

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

1. Plums should be chosen for this recipe such that the bone is easily removed. If you buy dark plums, you get jam of a beautiful burgundy color, if it is brighter, then the color of the jam will change. Wash my plums, dry them, take out the bones, breaking the fruit in half.

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

3. After blanching the plum, chop the blender to a puree state. Add mashed banana in mashed potatoes and turn on blender again. It turned out plum-banana puree.

4. Cloves better to put a whole, so you can then take out, but you can grind and add to the jam in this form. In addition to cloves, add cinnamon and jam to sugar, mix and cook.

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

Homemade cherry jam

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

Ingredients:

Cherries, 1 kg;

Sugar, 1.5 kg.

We'll see, how to make jam   according to grandma's recipe, having only cherry berry. And, of course, sugar, but without it you can not make jam, from whatever it is boiled.

1. My cherries in running water, dried in the air.

2. The most time consuming process is the removal of a bone from each cherry. But without this it is impossible, so we gain patience and process all the cherries. Armed with some auxiliary tool, take out the bones, and lay the cherries in the enameled basin or pan, in which we will make jam.

3. Pour sugar into a pan with cherries and give time to the cherry to release the juice. When this happens, start cooking 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 takes place slowly.

5. After the end of the first stage of cooking, we put the pot in a quiet place and give the jam time to take a break and change the texture slightly - 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 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 cooked jams and jams in their own, old-fashioned way. This was done without haste, in several stages, such as, for example, our cherry jam   according to grandma's recipe.

And granddaughters always have no time, and I want to invent something of their own, not the same as it was before. Do not forget that the technology has jumped an order, sin to complain. And here to you, for contrast, the modern recipe cherry jam-grads

Cherry jam   in the slow cooker, with red currants

Ingredients:

Cherries, 1 kg;

Berries of red currant, 0.5 kg;

Granulated sugar, 1 kg.

A very successful addition is red currant, it has a high gelation ability, and the matchless color of the finished product is guaranteed.

So let's see how to make jam   of these are not particularly compatible products like red currants and cherries.

1. First, prepare the berries. My cherries, dried, remove bones.

2. We gently strip the currants from the branches, and this procedure, believe me, is no less time consuming than removing the seed from the cherries. Selected berries of currants are also washed under running water and dried.

3. Mix berries and chop with a blender.

4. Put the berry puree in the multicooker bowl, and add the sugar there, as indicated in the recipe. We give the berries the opportunity to release the juice, and the sugar to begin the process of dissolution. To speed up the process, mix the mixture periodically.

5. Turn on the mode of "quenching" and specify the time of 1 hour. During this time we make 2 breaks for mixing the contents.

6. Jam is ready. We shift it into sterilized jars and roll it up.

Apple jamwith lemon and kiwi

Ingredients:

Apples, 800 g;

Lemon, 2 pcs .;

Kiwi, 2 pcs .;

Apricot kernels, 100 g;

Granulated sugar, 800 g

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

1. Let us first deal with apricot pits, or rather grains from them. In order to clean off the skin of them, you must first fill them with water, about 3-4 hours. After soaking in water, the skin lags behind the white grain and is easily removed. After this, the wet grains are lightly dried.

2. Now prepare the remaining components. We release the apples from the seeds and the core, clean the skin from the kiwi, remove the lemon zest and remove the bones.

3. Grind fruits and citrus fruits, put them in a bowl or enamel pan, low and wide, in which we will make jam.

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

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

6. The third stage of cooking. Put the pot of jam back on the fire and cook for 5 minutes again. Ready jam should be arranged in jars, as usual, and roll up.

Oranges jam with dates, with nuts

Ingredients:

Orange large, 1 pc .;

Dates, 300 g;

Walnuts, kernels, 100 g;

Vegetable oil, 2-3 tbsp. l

We'll see, how to make jam   of such unusual components.

1. Kernels nuts, if possible, pre-clean the husks.

2. Remove the bones from the dates, and grind them with nuts using a blender. It should make a smooth mash.

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

4. Jam put in a jar, sterilized in advance, and put on the shelf in the refrigerator. You should not roll up, and store in the refrigerator for a long time, not more than 1 month.

There you are best recipes   jams that should be prepared for curious hostesses. After all, it is interesting to try what happens. Yes, and jam - this is a product that has established itself as an indispensable ingredient in baking and freezing. It looks great in open pies, in various puffs, as a filling for pies and pancakes - it does not leak, does not lose color and taste. And yet - actively participates in the preparation of various yoghurts, curd masses, glazed cheeses and desserts. Harvest jam for the winterdo not lose!

Sometimes, we unexpectedly may encounter the fact that we have an allergy to a certain product or flower. A question to an allergist online will help identify the problem and cause of anxiety, save you time and give a quick and correct solution to a 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, add to cakes and other pastries. In jam, cooked in a slow cooker, maximum useful substances and vitamins are preserved.

Currant jam in a slow cooker

Composition:

1. Black currant - 1 kg
2. Pectin - 1 bag
3. Sugar - 1.5 Art.

Cooking:

• Wash and re-currant. Remove twigs, leaves and bad berries. Drain currants. Pour the berry into a blender, add 1/3 of the sugar and grind everything until smooth.
• Pour the resulting mass into the multicooker bowl, pour out 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 out the remaining sugar and continue to cook for 20 minutes, stirring constantly. Do not forget to remove the foam.
• Ready-made currant jam can be served with pastries, as well as rolled into sterilized jars for the winter.

Strawberry jam in the slow cooker

Composition:

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

Cooking:

• Enume the strawberries, remove the tails and rinse thoroughly. Throw the berries into a colander and let the water drain.
• Put strawberries and peeled walnuts in a blender, add 1/3 of sugar and chop the ingredients into a homogeneous mass.
• Pour the strawberry mass into the multicooker bowl, add the remaining sugar and water. Set the program "Stewing" and cook strawberry jam for an hour.
• Ready jam roll up on the banks and store in a cool place.

Cherry jam in the slow cooker

Composition:

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

Cooking:

• Put the cherry in a colander, rinse and clean it from seeds and stalks. Crush the berries in a blender.
• Grate the lemon zest on a fine grater, squeeze the juice from the lemon. Put all ingredients (except sugar) in the bowl of the multicooker, set the mode of “Quenching” or “Soup” and cook for at least 20 minutes.
• Then add sugar, bring the mass to a boil and mix everything thoroughly. Next, boil the cherry jam with the lid open for about 20 minutes, stirring regularly and removing the foam.
• The jam should turn out quite thick. After you cool the treat, then pour it into the jars and store in a cool place.

Apple jam in the multicooker

Composition:

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

Cooking:

• Peel the apples from the seeds and peel, cut them into small pieces and chop them in a blender.
• Transfer the apple mass to the multicooker bowl, add sugar and citric acid. Turn on the "Baking" multicooker mode, bring the mass to a boil under the lid closed.
• Then switch the slow cooker to the “Quenching” mode and cook for about 40 minutes. During cooking do not forget to mix periodically.
• If desired, add cinnamon, cardamom or ginger to the jam. Serve the apple jam with tea.

Fruit jam in the slow cooker

Composition:

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

Cooking:

• Peel all the fruits, cut into small pieces and fold into the slow cooker. Add honey and boil the jam in the “Soup” mode until the apples and pears are completely melted. Mash the fruit with a fork until a smooth mash is formed. Add sugar, cinnamon, cardamom and cloves. Mix well.
• Boil the jam for about 2 hours. In the end, you should have a smooth fruit smoothie. Fruit jam can be stored in the fridge for 2 weeks or frozen in the freezer.
• Serve with tea jam or add to baked goods.

Apricot jam in the multicooker

Composition:

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

Cooking:

• Rinse dried apricots, dry, chop and put in a slow cooker. Add water, sugar, ginger and cinnamon. Boil the jam with the lid closed in the “Soup” or “Quenching” mode for 1.5 hours.
• In the process of cooking do not forget to mix the ingredients. When the time is up, open the lid and cook the jam for another 2 hours, stirring occasionally.
• Transfer the apricot jam to hot, sterilized jars and close them. It can be stored in the refrigerator for one month.

Orange jam in the slow cooker

Composition:

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

Cooking:

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

Jam is a tasty and healthy delicacy, which is loved by both adults and children. It can be cooked on the stove or in the slow cooker. The latter will significantly save your time and energy. Jam is an excellent addition to cakes and buns, a good filling for pies and a wonderful sweetener for tea. It can be made from any fruit and berries, combining them together or cooking separately.

Cooking method:

Wash 1 lemon thoroughly, cut into thin circles, remove bones. Put in a saucepan, add 100 g of sugar and 100 ml of water, boil on low heat for 10 minutes, cool, put in the fridge. Peel kiwi, cut into circles. In a saucepan, squeeze the juice of 1 lemon, add the remaining sugar, mix thoroughly. Put the circles of kiwi, bring to a boil, remove from heat and leave at room temperature overnight. In the morning, mix the lemon syrup with the kiwi syrup, boil for 20 minutes, stirring occasionally. Hot exotic jam spread in sterilized jars, roll up, turn and let cool.

Emerald jam from kiwi and bananas.

Ingredients:

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

Cooking method:

Soak gelatin in 13 glasses of water. Peel kiwi and bananas, cut into small pieces, put in a saucepan, add sugar, mix and put on low heat. Add lemon juice, gelatin, cook for 5 minutes on low heat. Hot jam spread in sterilized jars, close the lids. To store exotic jam prepared according to this recipe in the refrigerator.

Ingredients:

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

Cooking method:

Fruits figs wash, blanch in boiling water for 5 minutes. Prepare syrup from sugar and water. Pour boiling syrup over figs, leave for 4 hours. Then drain the syrup, boil for 5 minutes, pour the figs, leave for 8 hours. After that, boil the figs in the syrup until cooked. Hot jam of exotic fruits spread in sterilized jars, roll up, turn over and allow to cool.

Ingredients:

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

Cooking method:

Peeled and sliced ​​pineapples put in a glass bowl. Prepare a thick syrup, cool, pour the pineapples, leave for a day. Then drain the syrup, boil 2-3 times, each time allowing it to cool. Pour the pineapples with the cooled syrup. The procedure is repeated 2 more times. Jam spread in sterilized jars and roll up. Store Exotica jam in a cool dark place.

  STEP # 1
  STEP # 2

  STEP number 3
  STEP number 4

STEP number 5
  STEP # 6

  STEP # 7
  STEP # 8

Ingredients:

• 1 kg of 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 with 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 stand them again in cold water for 24 hours, then drain and dry. From water and sugar, boil syrup, add vanillin. Pour the nuts with boiling syrup, leave for a day. Then drain the syrup, boil down to density. Pour the nuts, leave for a day. Then boil the nuts in the syrup for 10 minutes. Put the prepared jam in prepared jars and close with parchment paper. Store in a cool place.

Ingredients:

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

Cooking method:

Flowers dandelion rinse, pour boiling water and leave for a day. Then squeeze, strain the infusion, add lemon juice and sugar. Boil stirring until thick. Hot jam spread in sterilized jars, roll up, turn and let cool. Store in a cool dark place.

Ingredients:

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

Cooking method:

Ginger to clean, grind in a blender in mashed potatoes, put in a saucepan. Add water, sugar, cook for 15 minutes over medium heat, without covering with a lid. At the end of cooking add saffron. Cool the jam, put it in the jar. Keep refrigerated.

Ingredients:

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

Cooking method:

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

  STEP # 1
  STEP # 2

  STEP number 3
  STEP number 4

STEP number 5
  STEP # 6

  STEP # 7
  STEP # 8

A simple melon jam.

Ingredients:

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

Cooking method:

Pulp melon cut into cubes. Prepare syrup from 300 g of sugar and 200 ml of water, put melon pieces, boil for 10-15 minutes. Then add the remaining sugar and reduce the jam until done. In the middle of cooking add a pinch of citric acid, and at the end of cooking - vanillin. Hot melon jam spread in sterilized jars, roll up and allow to cool.

Melon jam with turmeric.

Ingredients:

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

Cooking method:

To make jam for the winter, the melon's flesh must be cut into cubes, put in a large stewpan. Cut the vanilla pod with a sharp knife in half lengthwise, remove the seeds. Mix sugar with vanilla seeds and ground turmeric, put melon in a saucepan, leave for 1 hour. Then put the mass on the fire, bring to a boil, reduce the heat and cook, stirring for about 20 minutes. Prepared for the winter according to this recipe melon jam is arranged in sterilized jars and rolled up. Store in a cool place.

Orange jam slices.

Ingredients:

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

Cooking method:

Thin-skinned oranges should be thoroughly washed, cut into slices, remove bones. Boil syrup out of water and sugar, remove the foam. Put oranges in boiling syrup and cook to desired thickness (1.5-2 hours). Hot jam of oranges, cooked for the winter, decomposed into sterilized jars, roll up, turn over and let cool.

Lemon jam.

Ingredients:

• 2 kg of lemons
• 4 kg of sugar

Cooking method:

To make jam from lemons as indicated in this recipe, citruses need to be washed, cut together with the peel, remove the bones, and skip through a meat grinder. In the puree, add sugar, leave for a day, mix 2-3 times. At the end of the day, put the mashed potatoes on a low flame and heat, not boiling, so that the sugar is completely dissolved. After the jam has cooled, put it in jars. Store the lemon jam made according to this recipe in the refrigerator.

Ingredients:

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

Cooking method:

Before making such a jam, oranges need to be peeled and peeled off with a white film, blanched in boiling water until soft. Then cut into 6-8 pieces. In the water in which the oranges were boiled, add sugar, boil a thick syrup. Lay out oranges, cook until desired thickness. At the end of cooking add lemon juice and vanilla. Arrange hot citrus jam in sterilized jars, roll up, turn over and let cool.

Ingredients:

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

Cooking method:

Before making jam from lemon and orange peels, remove the peel from citrus fruits and cut off the loose white layer. Rind pour a large amount of water, soak for 24 hours, often changing the water to get rid of bitterness. Then cut into small cubes. Cook the syrup from sugar and water, put the sliced ​​crusts, bring to a boil, cool. Bring to a boil again and cool. The jam of oranges and lemons, cooked for the winter according to this recipe, spread out in sterilized jars and roll up.

Ingredients:

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

Cooking method:

Peel pumpkin and seeds, cut into cubes. Lemon with zest _ cut as small as possible. From the water and sugar to prepare a thick syrup, put the pumpkin and lemon. Bring to a boil, cook on low heat for 5-7 minutes, remove from heat, leave to cool completely. While taking breaks, boil the jam 2 more times for 5-7 minutes. Arrange hot citrus jam with pumpkin in sterilized jars, roll up, turn over and let cool.

   about

Ingredients:

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

Cooking method:

For this recipe for jam from oranges and lemons, citrus need to cut off the zest, grate. Fruits cut in half, squeeze the juice. Remove white films from the cake, collect and put the stones in gauze. Squeezed juice pour into the pan, add water, grated zest, crushed into gruel cake and bones in a gauze bag. Bring the mixture to a boil and boil 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 boil with a weak boil for 1 hour. Hot jam of oranges and lemons, prepared according to this recipe, spread into sterilized jars, roll up and allow to cool.

Ingredients:

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

Cooking method:

Rinse lemons thoroughly, cut into thin slices, remove bones. Put the slices in an enameled bowl, add water, boil for 25-30 minutes. Add coffee, bring to a boil, immediately remove from heat, cool. Repeat the procedure again. Strain the resulting liquid, pour it into the pan, add sugar. Simmer gently for about 30 minutes. Put jam and coffee jam prepared according to this recipe into a sterilized jar. Store in a cool place.

Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

Lemons and oranges washed, cut into 4 parts, remove the bones. Grind citrus fruits using a blender or meat grinder. Put the fruit mass on the 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. Oranges and lemons jam prepared according to this recipe to cool, put in sterilized jars. Keep refrigerated.

FEATURES OF PREPARING JAM

Fruit and berry jams: 7 of the most delicious

First you need to choose the right fruit and / or berries, from which you will make jam. It is important to use for this purpose fruits with a high content of pectin, a natural gelling agent, which, in combination with acids and sugar, forms the same gel-like mass characteristic of jam.

Apricots, quinces, gooseberries, plums, currants and apples are the richest in pectin, but they also make jams made from other fruits - raspberries, strawberries, blueberries, blackberries, pears, oranges, etc.

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

When cooking jam, ripe fruit and berries often add a little unripe, sour - this is done to increase the concentration of pectin, which is more in unripe fruits than in ripe ones. In general, for cooking jam, you should use high-quality berries and fruits, but you can take small, crumpled ones, only overripe and spoiled (fermented or moldy) fruits are not suitable.

Choosing berries and fruits, decide on the dishes in which you will make jam - a wide, shallow dish is best suited, that is, the same bowl, ideal for making jam, confiture, and jam. However, it is important that it is better if the dishes have a thick bottom, because you need to make jam on high heat (first on strong to destroy the substances that are harmful to pectin contained in fruits). But everything else - the proportions, the ordering 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, thanks to which the beneficial substances contained in the fruit are preserved.

The quality of jam depends on the duration of cooking: overcooked jam has a weaker flavor, dull color, lower taste. Determine the readiness of the jam as follows: it should drain off the spoon with a thin thread, if it drips off - the cooking should be continued, and the ready-made jam does not stick when rubbed between the fingers.

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

RECIPES FOR PREPARING THE MOST TASTY AND POPULAR JAMS

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

RECIPE APRICOT JAM

It takes: apricot and sugar in a ratio of 1 to 1.

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

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

Interestingly, in England, jam is the only kind of canned berries made from sugar and other options for making berries or fruits with sugar cannot be found on sale. And one of the most popular among the various types of jam is lingonberry.

RECIPE BARRIER JAM

It will take: 4 cups of lingonberries, 1.5 cups of 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, mash berries until smooth with a blender or crush, bring to a high heat until boiling, boil the jam until ready, then remove from the stove and let it cool , roll up.

RECIPE CHERRY JAM

It will take: 3 kg of cherries, 1 kg of sugar, 1 tsp. soda

Recipe for making cherry jam. Wash berries, remove bones, 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 be formed - do not remove it), stirring until the mass is reddening back . Pour the sugar and bring the mass to a boil again, then reduce the heat and boil the jam until ready for about 40 minutes, stirring constantly (if it burns - lower the fire, stir more intensely). Ready to pour jam on sterilized jars, close.

RECIPE APPLE JAM

It will take: sour apples

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

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

RECIPE PLUMBER JEMA

It will take: 1 kg of plum 1.2 kg of sugar.

How to make jam from plums. Wash and cut the plums, remove the bones, put in a saucepan, pour 1 cup of water into each kilogram of plums, boil for 5-8 minutes until softened, add sugar and cook jam until ready. The readiness of this jam can be checked by a drop of mass (if a drop does not spread on a cold dish - the jam is ready). Next, cool and pack the jam into sterile jars, cork.

It will take: 5 oranges, 2 lemons, 500g of sugar.

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

Squeeze the juice from oranges and lemons, pour the juice into a dish suitable for the microwave, pour in 200 ml of water, put the peel removed.

Wrap the husks in cheesecloth, put them in the juice, cover them with cling film and put them in full power for 20-25 minutes in the microwave, then remove the husks in gauze and discard. Add sugar to the mass, boil the jam at full power of the microwave for half an hour or until cooked. The jam will thicken during cooling, hot pour it into sterilized jars, cork.