If an excellent harvest of apples or plums is obtained on the personal plot, it is necessary to save it by boiling jam. Cookies, pies are baked with it, and mousse is made with this sweetness, and it is added to cereals. Cooking jam is not difficult at all.
Homemade jam is a natural product made from fruits and sugar. Such sweetness will be an excellent way out of the situation if a lot of fruits are born in the country or in the village. They are unlikely to last until spring, and where to get so much storage space? But in the form of jam, they will last for a long time and will not take up much space.
Apple jam
Ingredients:
- 1 kg of apple pulp;
- 100 g of water;
- 600 g of sugar.
Preparation
The beauty of apple jam is that it can be cooked from overripe, damaged fruits that cannot be stored. First, the apples must be washed, and then peeled, the core and all unsightly places cut out.
If you want the jam to be light yellow, then you need to add the juice of half a lemon to the water. It will give the jam a pleasant color and citrus aroma. In such water, you need to lower the chopped apple slices and cook over low heat for 30 minutes.
It is important to carry out this process in a suitable container. A copper basin would be ideal. Stir the contents frequently with a long wooden spoon to prevent them from burning. Soft summer varieties of apples will boil themselves into gruel. Hard varieties of apples must first be boiled for 30 minutes, then cooled and chopped with a blender or meat grinder.
Then add sugar to the applesauce and cook for another hour until tender. After that, the mass can be laid out in sterilized glass jars, rolled up with iron lids and stored all winter.
Plum jam
Fruit sweetness is cooked not only from apples. Plum jam is also very tasty. First, wash the fruits, cut each in half and remove the pit.
Ingredients:
- 1 kg of plums;
- 700 g of sugar;
- 100 g of water.
Preparation
Pour water into the plums and cook them after boiling for 20 minutes. After that, the fruits are cooled, rubbed through a sieve, covered with sugar and put back on a small fire.
The mass is cooked until tender. To understand when it is ready, put a drop of jam on a saucer: if it spreads, the cooking process must be continued. If the drop has not spread, then the sweetness is ready.
If desired, a little cinnamon can be added to the jam at the end of cooking. Then the taste will be more spicy. Some housewives mix plum with apple jam in a 3: 1 ratio. It all depends on the taste of the hostess and her family.
A fragrant peach jam is also boiled. This sweetness can be served with tea, pour ice cream over it. Milk semolina and rice porridge with jam will become even tastier.
The boiled fruits are rolled up in jars. They will remain in this form for a long time.
