Summer is coming to an end, but you managed to stock up on vitamins! Open the refrigerator - jars of different colors and calibers delight the eye. There are also pickles, marinades, salads, preserves and compote. Everything would be fine, but the strawberry jam turned out to be very liquid - you can't understand if it is syrup or jam. Maybe you can somehow fix the situation, make the jam thicker?
It is necessary
- - deep enameled pan;
- - a stainless steel pan with a thick bottom;
- - sieve.
Instructions
Step 1
In order for the jam to be thick and not overcooked (with prolonged cooking, the berries become tough, vitamins disappear), you need to remember a few simple rules. Using them in practice, you can always cook delicious and healthy jam from any fruits and berries.
Step 2
Rinse and sort the prepared berries. Remove the stone from plums, cherries (any stone fruits). Cover the berries with sugar and leave overnight. The amount of sugar depends on the type of berry. The more acidic you use, the more sugar you need. For example, put sugar in strawberries in a ratio of 1: 1, and in currants, cherries, plums 1: 1, 5. If the jam is made from fruits, peel them, cut into plastics and also add sugar overnight.
Step 3
During the night, the berry will give juice, and the sugar will partially dissolve in it. If there is too much juice, carefully drain it and cook the syrup without the berry for 10-15 minutes. After that, pour the boiling syrup over the fruits. Let it brew for 2-3 hours, repeat the cooking. Do this until the syrup thickens (usually 2-3 times).
After the syrup has thickened and the berries are soaked in sugar, cook the jam. It also should not be boiled for a long time - 3-5 minutes, and then set aside for several hours. The intervals between cooking should be at least 2 hours (until the jam cools down).
Repeat boiling 3-4 times (depending on the berry). Pour hot jam into sterilized jars. If there is not much juice (for example, from apples), you do not need to drain it. Start immediately step-by-step cooking of the jam.
Step 4
Now on sale there are many thickeners for making preserves, jams. It's a matter of taste. However, the question is - why thicken artificially, if you can cook jam of any consistency. Having slightly chopped the berry in a blender, make jam or jam in the same way, without boiling the water for hours.
Step 5
And your liquid jam can still be corrected - drain the syrup and boil it down to the desired consistency. Pour it boiling into the berry, bring everything together to a boil and pour into jars.
If the jam is tasty and its only drawback is its liquid consistency, pour out some of the syrup. They, for example, can be poured over ice cream or used to make a cocktail.
