The jam, which is boiled for five minutes, retains the beneficial properties of the main component. It is made from berries and their combinations, fruits, dried fruits. There are recipes to strengthen your immune system and cheer you up.
The five-minute jam turns out to be more useful than the traditional one, since vitamins and nutrients do not have time to disappear. In terms of taste, it looks more like fresh berries. Sometimes fruit is used for it.
Five-minute jam from berries
Strawberry
Ingredients:
- 1 kg of strawberries;
- 1 kg of sugar;
- 1 tbsp. l. lemon juice.
Dry berries of the same size, peel off the stalks. Cover with sugar in a 1: 1 ratio. This ratio will allow you not to digest the berry, store the jars not in the refrigerator. Cover the container with a napkin, leave for two hours. This time will be enough for the juice to stand out.
When the marked time has elapsed, put the pan on the fire until it boils. It is better to do this over low heat. Carefully remove the formed foam with a slotted spoon, and shake the container slightly. This will prevent the bottom berries from sticking to the bottom.
Add lemon juice before boiling. It is needed to prevent the crystallization process, to give sourness to the dish. After five minutes, pour the strawberries into the jars.
Black currant
Rinse the branches thoroughly and sort out. Cut off twigs and spouts. Wait for the water to drain from the berries. Use 1, 2 kg of granulated sugar per kilogram of currants. Pour berries, add a bag of vanilla sugar. Leave on the table for 2-3 hours. Transfer to a cooking container, stir, cook until boiling, removing the foam.
As soon as bubbles appeared, reduce the heat, and after another five minutes, turn it off completely. Allow to cool, turn the hotplate back on and bring to a boil a second time. The procedure will have to be repeated again after a while.
From whole raspberries
Sugar and raspberries are taken in a 1: 1 ratio. Step by step order:
- Peel the berries, rinse with water, discard in a colander.
- Pour half of the cooked sugar into a saucepan.
- Add raspberries, pour the remaining granulated sugar on top.
- Leave in the container for 5 hours.
- Turn on the stove on a minimum heat, put a saucepan.
- Stir very gently so as not to disturb the integrity of the berries.
- Wait for the sugar to dissolve, add a little heat.
- After boiling, cook for another 5 minutes.
- Pour the jam into jars, close the lid tightly.
Thick raspberry jam
Take raspberries and sugar in equal parts. Rinse the berries in salted water, then in normal water. Leave in a colander for 10 minutes to drain well. The cooking utensils should be low but wide. Better to use pots made of copper, stainless steel, or brass.
Pour raspberries into a basin, mash with a crush, cover with sugar. Mix all the ingredients well, leave for 2-3 hours until the sugar is completely dissolved. Put the container on the stove, making the fire small. Bring to a boil, stirring constantly. Remove foam regularly with a spoon or slotted spoon. Let the jam boil for five minutes.
Multiyear jam
Kaleidoscope
Ingredients:
- 0.3 kg of currants;
- 0.5 kg gooseberry;
- 0.5 kg of raspberries;
- 0.5 kg strawberries;
- 2 kg of sugar.
Peel the berries from sepals, tails. Cover with sugar and immediately send to the stove. Wait for the jam to boil. Stir occasionally. Pour into processed jars. If you plan to store the delicacy until winter, then immerse the cans in a saucepan with boiling water, boil for 20 minutes.
Assorted
Ingredients:
- 300 g black currant;
- 300 g red currants;
- 500 g strawberries;
- 500 g raspberries;
- 2.5 kg of sugar.
Sort out all the berries without mixing the species. Pour all the ingredients into a cooking pot, cover with sugar. The proportions can be changed, this will change the taste of sweetness. If there are more sour berries than sweet ones, then the amount of sugar can be increased slightly.
Leave for 2, 5 hours for the juice to appear. Can be left in the refrigerator overnight. Gently mix the composition without disturbing the integrity of the berries. Put on fire, let it simmer for 5 minutes. The finished jam should have a thick syrup.
Assorted raspberries, blueberries and mulberries
Prepare the berry in equal proportions. If you take half a kilogram of each type, you will need 1, 3 kg of sugar. Clean the ingredients, pour into an enamel saucepan. Sprinkle with sugar. After 2-3 hours, juice is formed, after which you can start cooking.
Turn on the fire. Stir as the contents heat up. This will prevent the sweet mass from burning. After boiling, mark for 5 minutes. When the time is up, turn off the tile. Do not remove the pan, leave it on the stove overnight.
Store the jam in jars, which must be pre-steamed and rinsed in soda. In the morning, bring the jam to a boil again, pour the delicacy into prepared containers.
Fruit jam five minutes
The classic recipe uses soft and sweet fruits such as peaches, apricots, red nectarines. You can use apples, pears.
Peach Jam
It will have a rich amber color, and its consistency will resemble jelly or jam. First you need to choose the right fruit. Better to buy them in late August or early September. The main component should not be too hard or soft; slight dents should be left when pressed.
Process the peaches, rinse, remove the stalks. Make cuts, break in half in order to pull out the bone. Cut the pulp into slices. You can peel off the peel, but it is better not to do this, since it contains a large amount of vitamins.
To prepare dessert, take:
- small beet sugar - 1.5 kg;
- pitted peaches - kg;
- drinking water - 250 ml.
Put peaches in a bowl, add sugar, mix thoroughly with a spoon. Leave warm for 20-25 minutes until juice appears. Put on fire, add water. Boil. Wait until 5 minutes have passed, remove from the stove. It remains to arrange the dessert in jars, leave to cool.
Apple jam
Its advantage is the minimum consumption of sugar: for 2 kg of fruit you need only 500 g of granulated sugar. When using sour varieties, the amount of sugar can be increased.
When using summer varieties of apples, the skins do not need to be removed. Cut the fruit into small cubes or wedges. Put apples in a bowl or saucepan. Sprinkle them with granulated sugar so that it covers all the elements. You can mix. Leave in the refrigerator for 8-12 hours.
When it's time to cook the dish, stir again with a wooden spatula to pick up the remaining sugar from the bottom. Put on a tile, wait until it boils. Turn off the stove after 5 minutes.
A boiling mass is poured into the jars. The workpieces are cooled upside down, then returned to their normal position. Unlike vegetables, you do not need to wrap it in a blanket. The jam will be very tasty, most housewives make it in small portioned jars.
Flu and cold jam
In the winter season, rosehip, elderberry, rowan and viburnum jam will be in demand. The latter berries have a bitter taste, but they are very useful. You can remove the bitterness if you choose the right ingredients.
Vitamin Paradise
Ingredients:
- 1.5 kg of mountain ash;
- 1.5 kg of apples;
- 400 ml of water;
- 300 g of nuts.
Peel the berries from the twigs, scald with boiling water for 2 minutes. Thrown into a colander. This procedure will make the mountain ash softer, more pliable for sugar syrup. Dissolve sugar in a glass of water, peel and core the apples.
The berries, along with nuts and fruits, are mixed in a saucepan, poured over with sugar syrup. Cook for five minutes, then leave on the stove for another 10-15 minutes. Pour into jars.
Russian Winter
For this jam, it is better to collect mountain ash after the first frost. Required:
- 1 kg of mountain ash;
- 1 PC. orange;
- 0.5 kg of sugar;
- 1, 5 Art. water.
Step by step:
- Soak the rowan in cold water. Leave for a day. Drain the water. Repeat the procedure 3 times.
- Prepare syrup. Boil water and sugar over medium heat.
- Place rowan in a saucepan, pour over syrup, add orange. Do not peel it.
- After five minutes, turn off the stove, leave the pan on the stove until it cools.
- Pour into jars.
Dried fruit five-minute jam
Ingredients:
- 1 kg pitted prunes;
- 1 kg of dried apricots;
- 1 kg of figs;
- 300 g sugar;
- 15 pcs. carnations.
If the dried fruit is too hard, you can soak it in warm water. After that you need to squeeze well. Chop them into large slices. If there are hard tails left, it is better to cut them off. For cloves, you need gauze. Fold it in two layers, place a carnation on it. Roll into a bag, tie with a thread.
Cover dried fruits with sugar, put a clove. In order not to lose the bag, it can be tied to the handle of the pan with thread. Place the pot over high heat. When the water boils, turn down the degrees. Cook under a slightly open lid. The liquid should evaporate and the dried fruit should be caramelized. You can add honey, nutmeg or a small amount of cognac to this jam. When using the latter, you need to stand with the jam open so that all the alcohol is gone. Serve the jam as a sweet or addition to meat.
Vitamin Bomb
All components for this recipe can be taken in different proportions, depending on taste preferences. You will need dried apricots, prunes, raisins, walnuts, honey and water. Dried fruits are best taken in equal proportions. They should be rinsed well, put in a saucepan, and filled with water so that it covers all the components. Now put on the tiles.
While the ingredients are boiling, chop the nuts, get the honey. Add the last two components to dried fruits. The resulting jam will not be sugary sweet. You can eat a couple of spoons a day to fill the body with vitamins and minerals. Some housewives add cloves, cinnamon, ginger.
How to store jam in winter?
If you plan to leave the jam for the winter, then you can pour it into jars both hot and cold. In the first case, there is a risk that the years will be at the top, and the syrup will be at the bottom. Cold pouring avoids this, but you will have to store the treat in the refrigerator. In addition, condensation will appear on the inside of the lid when filling the jam in a hot way. Therefore, it is not worth tightening the cans right away.
Any jam offered should be stored in sterilized jars. You can process them in the oven: rinse the jars, put them wet in the oven. Turn on 100 degrees. Keep containers under high temperature until completely dry.
You can hold it over the kettle. Turn over a clean jar with the neck towards the spout of a boiling kettle, process over steam for about 5 minutes. Pack the finished jam in clean and dry containers. If even a few drops of water remain, the jam will ferment or mold. Cherry, peach, plum jam is stored on average up to 1.5 years. The rest, with proper preservation - up to three years at a temperature of no more than 15 degrees.
