Jam has always been one of the most beloved sweet dishes in Russian families. Even in difficult years, the hostesses tried to cook at least a few jars of fragrant and thick delicacies for the winter.
It is necessary
-
- berries and fruits for jam;
- pelvis;
- skimmer;
- sugar;
- water.
Instructions
Step 1
To make the jam thick, you can, according to old traditions, cook berries in honey. But more often they still use syrup. The right jam - with clean and transparent syrup and aromatic and beautiful-looking berries. Here's one way to make a quality syrup: Pour 1 kg of sugar into a bowl for making jam, add half a glass of water and bring everything to a boil, stirring constantly. After boiling, slightly reduce the heat and cook the syrup without stirring the liquid, but only shaking the basin a little. Try to avoid caramelization. A syrup for thick jam is ready if it flows down from a spoon immersed in it in a viscous thick stream. Berries cooked in such a syrup will retain their shape in a thick jam.
Step 2
During the preparation of the jam, foam always appears on its surface, which must be removed, because it spoils the appearance of the delicacy, interferes with its density and can cause premature souring. However, there is no need to rush and strive to remove the foam as soon as it appears. Allow the jam to simmer as much as possible before fully cooking and remove from heat immediately. Then wait two to three minutes for the berries to settle. Then take a slotted spoon and carefully remove all the foam that has arisen. This method will allow you to especially carefully remove even small pieces of foam, resulting in a thick jam with intact berries. In this way, you will save time and effort.
Step 3
It is equally important to correctly note the end of the brewing process. Undercooked jam will not be thick. It will sour or ferment. Overcooked will turn out to be too thick and sugared, which will lead to a distortion of taste and aroma. The jam is ready if the foam does not spread along the edges of the pelvis, but clusters in the middle. In the finished jam, the berries are evenly distributed in a thick syrup, and do not gather on the surface. A drop of pre-cooked jam syrup does not spread on the plate, keeping its shape.
