In winter, it is nice to open a jar of fragrant jam made with your own hands for tea and pamper guests and households with treats. Jam has a long shelf life due to its high sugar concentration. The fruits in jam do not always retain their shape, and the syrup turns out to be a jelly-like consistency. Depending on the degree of boiling, the jam is made unsterilized or sterilized. You need to cook jam in one go.
It is necessary
-
- berries or fruits;
- granulated sugar;
- water;
- suitable dishes;
- the spoon;
- knife;
- lemon acid;
- gelatin.
Instructions
Step 1
Pre-sort and sort the fruits and berries. For jam, choose ripe, undamaged fruit. Wash all fruits except raspberries. Fruits containing seeds, such as plums, apricots, peaches, carefully cut lengthwise and free from it. Then blanch the fruit for ten minutes in water. This hot treatment is necessary in order to more actively release its own pectin from fruits and berries when cooking jam, which contributes to obtaining a jelly-like syrup.
Step 2
Place the fruits prepared for cooking in a bowl or wide saucepan. Then you can make jam in several ways. In the first method, pour the fruits with sugar syrup. To prepare the syrup, pour one kilogram of granulated sugar into pre-heated water (1, 25 cups), stir until completely dissolved and bring to a boil. Ordinary water in syrup can be replaced with water that remains after blanching the fruit. Soak large fruits filled with syrup before cooking for 3-4 hours so that the fruits are soaked inside.
Step 3
The second way to make jam is to use granulated sugar instead of syrup. Pour one kilogram of prepared fruits or berries with a certain amount of sugar. The sweeter the fruit, the less granulated sugar you need. Sprinkle cranberries and black currants with one and a half glasses of sugar. Mix raspberries, peaches, strawberries and figs with one glass of sugar. Jam apricot or apple jam for one kilogram of fruit requires 1, 2 cups of sugar. Fruits covered with granulated sugar, let it brew until juice is released. Then put on moderate heat and simmer. Finish cooking the jam when the froth has gathered to the center of the dish and no longer spreads around the edges, and the fruits are evenly distributed in the noticeably thickened syrup.
Step 4
There is a fairly simple and wonderful recipe for jam from garden or forest strawberries. Pour one kilogram of berries with one glass of water and put on low heat. After boiling, boil the berry with sugar for 3-5 minutes. Add one kilogram of granulated sugar to the boiling mass and cook for 15-25 minutes until tender. During cooking, stir the jam periodically and remove the froth. Longer boiling of the berries leads to a deterioration in the taste of the jam and darkening of the syrup. Add 1-2 grams of citric acid 3-4 minutes before the end of cooking. In this case, the jam will retain its natural color and will not become sugared. This jam recipe can be used to boil another tender berry. To obtain a jelly-like consistency of syrup in jam, at the end of cooking, you can use gelatin, previously dissolved in water, at the rate of three grams per kilogram of berries.
