Boiling is a way of preserving fruits and berries with sugar, which does not require hermetic packaging (rolling). Jam can be stored for many years in jars closed with ordinary nylon lids at room temperature, if it is cooked correctly.
It is necessary
- - fruits or berries;
- - sugar;
- - a container for cooking jam;
- - lemon acid;
- - wooden spoon;
- - packing cans;
- - nylon covers.
Instructions
Step 1
Absolutely all known fruits and berries and their combinations are used for jam. Jam from cherries, currants, raspberries, blackberries, wild strawberries and strawberries, lingonberries, cranberries, blueberries, apricots, peaches, cherries, gooseberries, plums, cherry plums, apples, pears is very tasty and aromatic. You can make jam from rose petals, zucchini and citrus peels. Moreover, use different raw materials together, achieving interesting flavor combinations. For jam, fruits and berries should be as ripe as possible, but not soft (you can make jam or confiture from soft overripe fruits).
Step 2
To prepare raw materials, fruits or berries are washed and laid out on a towel so that they dry out a little and excess moisture leaves them. Small berries are boiled whole. You can get seeds from cherries using a special device or a regular hairpin. They also take out the core from the gooseberry (you can cook it whole). Peel plums, apricots, cherry plums from the seeds. Large fruits such as apples, peaches, pears are pitted and seeds and cut into slices.
Step 3
Depending on the degree of sweetness of the berries, jam requires 600 to 1000 grams of sugar per kilogram of raw material. If the fruits are very sweet and do not have their own acid (pears, some varieties of apples), you can add a quarter teaspoon of citric acid per liter of jam. Juicy berries are covered with sugar in a large container and left for several hours so that they let the juice out and the sugar dissolves. Apple, pear slices and other not very juicy fruits are poured with sugar syrup. To prepare the sugar syrup, the sugar is mixed with water 1: 1 and brought to a boil over low heat while stirring.
Step 4
The container for cooking jam should be made of stainless steel or enameled. A basin is best suited for these purposes, since the boiling area must be wide so that excess moisture evaporates. The jam is boiled after boiling over low heat, stirring occasionally with a wooden spoon and skimming off the foam.
Step 5
The degree of cooking depends on the desired thickness. Minimum one hour. Maximum is two. If you want to test that the boil is done, put one drop of syrup on a flat surface. If the drop spreads slowly, the cooking is done. It is placed hot in well-washed jars, closed with lids and left under a warm blanket overnight for additional sterilization.
