Sweet preparations are an integral part of the summer season. They help to preserve not only the taste of the fruit, but also make it possible to enjoy aromatic preserves or jams all year round. Recipes for preparing fruit preparations differ from each other not only in the method of heat treatment, but also in the technological process itself.
Jam looks and tastes different from jam. It is a jelly-like, homogeneous and rather thick mass, cooked in just one step and retains all valuable properties and substances.
Apple-peach jam
For cooking you will need:
- apples - 1 kg;
- peaches - 1 kg;
- citric acid - 1-2 g.
- sugar - 1, 2 kg;
- water - 2 tbsp.
The washed apples must be cut in half, the petiole with the core and seeds must be cut, then the fruit must be cut into smaller pieces. Peaches also need to be rinsed, peeled and pitted, then cut into slices. Chopped fruits should be poured with water and cooked until softened.
Next, add sugar to the fruit mass and mix. Apple-peach jam should be cooked for 15-20 minutes, this is the time it takes to bring the fruit to readiness. Citric acid should be added at the end of cooking. Ready jam must be sealed in clean, heated jars.
Cook the jam in a bowl over low heat, stirring the mass to prevent burning. You can combine any fruit or berries for cooking this type of preparation, but you should strictly take into account the ratio of fruit color, taste and content of pectin substances in them.
Rhubarb jam
Required Ingredients:
- rhubarb stalks - 1 kg;
- sugar - 1 kg;
- a decoction of rhubarb - 1 ½ - 2 tbsp.;
- citric acid - 2 g.
Jam is prepared from young, tender and low-fiber stalks. They need to be selected, washed and cut into cubes 1, 5-2 cm long. Coarse fibers on the petioles should be removed with a knife. Then you need to boil water in an enamel saucepan and blanch the rhubarb pieces in boiling water for one minute. Further, the rhubarb is subject to cooling. The remaining broth will be partially used for cooking the syrup. To do this, in the right proportion, it is necessary to pour sugar into the broth and boil the syrup until the sugar crystals are completely dissolved.
Chilled rhubarb stalks should be placed in a basin, covered with syrup and immediately placed on low heat. The jam should be evaporated for another 20-25 minutes. Next, you need to remove the bowl from the heat and keep the jam for 8-10 hours, after which you should continue the cooking process until tender, stirring the jam periodically. At the end of cooking, all that remains is to add citric acid. Ready rhubarb jam should be transferred to heated dry jars and covered with lids.
Mixed jam
To prepare this sweet you will need:
- pears - 3 kg;
- apples - 3 kg;
- peaches - 3 kg;
- sugar - 2 kg.
The jam (like the previous sweet preparations) is best cooked in a bowl. Fruit for cooking must be rinsed, sliced, cored with seeds and pitted. Peel the peaches. This can be done easily by immersing the fruit in boiling water for a few minutes. Since some varieties of apples take a long time to cook, it is better to chop them into strips.
All fruits must be folded into a cooking bowl, covered with water, completely covering the fruits and sugar. Cook until the jam is thick and easy to lag behind the walls of the basin.
Hot jam should be poured into prepared dry jars. Do not cover jars with lids until its surface is covered with a protective film.
