One good way to eat fruits and berries from your garden all year round is to make jam with them. This sweet treat can be brewed with many fruits. Each has its own characteristics, but in many ways the cooking process will be similar.
Instructions
Step 1
It is important to select the right fruits and berries. They should be fresh, ripe, but not overripe, free from spots and rot. If the fruits are already loose and are about to start to rot, and you really want to make jam from them, you need to eat it right away - it is not suitable for long-term storage.
Step 2
To make the jam correctly, you need to remember the golden rule: for every kilogram of fruit or berries, the same amount of sugar must fall. In this case, the syrup will turn out to be of the desired thickness, in it the fruits will retain their shape, and the jam itself will receive a pleasant and appetizing appearance. Also, subject to proportions, it is better stored.
Step 3
Instead of sugar, you can use honey, the ratio with fruits or berries will be the same. True, honey jam is less popular for two reasons: not everyone likes honey, and it is also much more expensive. If neither one nor the other scares you, feel free to experiment. There are also mixed recipes that involve both sugar and honey.
Step 4
We start to cook the jam by making the syrup. This is usually done in a shallow bowl (basin or wide saucepan). Pour in the required amount of sugar, pour in water and boil until the sugar is completely dissolved. Then remove from heat, add fruits or berries, put on fire again, bring to a boil over high heat. Cook again on slow, removing the film and slightly shaking the dishes.
Step 5
Making jam also means determining its readiness in time. It should be neither undercooked nor overcooked. The degree of doneness can be determined using a saucer: drop the jam on it, and if the drop does not spread, the jam is ready. Also, subject to the proportions, berries and fruits in the finished jam do not float to the surface, but are evenly distributed throughout the depth.
Step 6
When storing jam, you need to avoid hot places, direct sunlight, however, it also does not like frost. The average cool temperature will be just right.
