How to make berry jam. Recipes for jams and jams from different berries. Apple and apricot confiture

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23.07.13

The favorable time has come for harvesting fruits and berries. Today we would like to talk about how to make jams correctly. How pleasant it is to drink tea in the morning with crispy toast, butter and aromatic jam of your own making. It’s not for nothing that in the homeland of jam, England, not a single breakfast is complete without toast with orange jam. It is jam in this country that has become the property of the state, since it ranks first in the number of winter preparations made by housewives from various berries. Let's learn how to make jam correctly and find out the recipe for classic English orange jam, which the Queen of England herself indulges in in the morning. And besides this, jams in their variety will enrich your menu and serve as a tasty addition to baked goods, ice cream, or become an excellent dessert if you add a drop of alcohol to them.

So, jam is a product that is obtained by boiling berries or fruits in sugar syrup or honey to a jelly-like state. Jam can have different forms: either it is pureed gelled fruit mass, or whole berries or pieces of fruit in syrup. According to classical rules, jam is prepared from equal parts by weight of fruit and sugar (1:1). This traditional method has the great advantage that the jams are preserved naturally. They contain a sufficient amount of sugar, which guarantees their preservation without the addition of any preservatives.

To make classic jam, you need to take high-quality, ripe fruits and berries. Therefore, when choosing berries and fruits at the market, do not spare money, and by overpaying a little, choose a quality product. If you notice slight mold or cracks on the fruits, do not purchase them. Prepared and washed fruits must be weighed, placed in a basin or pan, poured with sugar syrup and cooked at one time for no more than 25 minutes, gradually increasing the heat and vigorously stirring the mass with a spoon or slotted spoon. When cooking jam, watch out for foam - it should be removed. To find out if the jam is ready or not, take a plate and pour a drop of jam onto it: it should thicken quickly and strongly. The finished jam should immediately be poured into the prepared container, cooled, and when a thick crust appears on its surface, the container should be immediately sealed - covered with parchment paper and tied with twine.

Recently, new technologies and products have come to the aid of housewives that help reduce the amount of time for preparing jams - gelatinizing substances that can be used in a recipe as 1:1 or 2:1. First of all, it is gelatinizing sugar. It is used both in the processing industry and in households. Gelatinating powder is an easy-to-use product that allows you to process small portions of food. And finally, a gelatinizing liquid - its use requires some skill from the housewife. By differentiating recipes for individual fruit varieties and reducing cooking time to a minimum, optimal aroma, taste, color and consistency are obtained.

In addition to classic preservatives, new ones have been developed in recent years, known as the “2:1” method. Thanks to special components, they reduce the amount of sugar by at least half. The advantages of such jams are obvious: they are less sweet, thus the taste of certain types of fruit is better preserved, and the jams themselves are less caloric.

How to prepare fruits and berries for making jam

1. Wash the fruit and dry it well, remove leaves and seeds.
2. Grind the fruits. The method of grinding depends on their type. Berries must be mashed, cherries and plums must be crushed in a mixer or passed through a meat grinder.
3. Transfer the mixture to a saucepan of the appropriate size. Add the specified amount of sugar.
4. If necessary, add citric acid.
5. Cook the fruit mixture with sugar, stirring constantly.
6. After the cooking time has elapsed, add the gelatinizing agent, stir and bring to a boil again.
7. Transfer the hot jam into jars.
8. Seal the jars immediately.

Which jars to choose for storing jam

Small jars promote rapid gelatinization of the products, which increases their shelf life. The smaller the jar, the more its contents thicken. Therefore, we do not recommend using large jars and ceramic pots for jams and preserves, especially since it usually takes a long time from the moment they are uncorked until the contents are fully realized and access to air can spoil it. Jars should be filled with hot ingredients whenever possible, since high temperatures help maintain the sterility of the dishes.
If you are using jars with screw caps, you should fill them with the hot stock, put the lid on, screw it on, and place it upside down for a minute to evenly distribute the mass of fruit. Turn the jar upside down from time to time while the workpiece cools. We often buy different products in jars with screw caps. If you don't throw away empty cans, you will collect a decent collection of cans of different sizes that will be useful for your recycling.

Sealing with cellophane. This method can be used to seal jars without lids. The cellophane must be cut accordingly, moistened a little, tightly pulled over the neck of the jar and tied with a string or secured with an elastic band.

How to make jam in a bread machine

Bread machine manufacturers recommend preparing jams in a bread machine using gelfix or other gelling agents. For 950 g of prepared berries or finely chopped fruits, take 500 g of granulated sugar and 40 g of gelfix 2:1 (1 pack). Place jellyfix, berries and 2 tbsp. l. granulated sugar into the bread maker bowl. Select the JAM program, press the START button. After 20-30 minutes, add the remaining granulated sugar to the bread machine. When the cooking stage is complete, transfer the jam into glass jars and close the lids tightly.

How to make jam in a slow cooker

Choose the recipe you like. Wash the berries or fruits, remove seeds or peels, remove seeds if necessary. Cut the fruits into small pieces of arbitrary shape and place in a multicooker bowl. The berries can be boiled whole or minced in advance or crushed in a blender. Cover the fruits with sugar and citric acid. We would like to advise you not to load a lot of fruit at one time: during the boiling process, the jam can “run away” and flood the heating element of the device. Set the multicooker to “baking” mode and bring the mixture to a boil under the lid. After this, you need to switch the multicooker mode to the “stew” mode and cook unpureed fruits for 20-25 minutes, lumpy fruits - 40-50 minutes. During cooking, you can open the lid and stir 1-2 times. After the end-of-work signal sounds, open the lid and stir everything thoroughly again. The jam in the slow cooker is ready. If you want the jam to become more jelly-like, add gelatin pre-dissolved in cold water (5 g gelatin per 2 tablespoons of water, based on 1 kg of prepared fruit or berries).
Hot jam prepared in a slow cooker can be prepared for the winter. To do this, place it in clean, sterilized jars and roll up the lids.

Now let's return to the recipe for English orange jam, which, according to legend, was first prepared in the Scottish city of Dundee by the wife of a grocery store owner. It is not known how, but one day, either her husband brought spoiled oranges from Seville, or she herself purchased them from the captain of a ship that visited Dundee, who decided to get rid of these same oranges on the cheap. As a result, a mountain of unripe, bitter fruits appeared in the owner’s kitchen, which could not be served at the table. To prevent the goods from going to waste, the resourceful madam decided to boil them with granulated sugar. She boiled these oranges with sugar syrup for a long time, but the result of her labors was a wonderful amber orange jam with a unique aroma. Without thinking for long, the tavern owners put the jam up for sale, and soon it was sold out and loved throughout the area. The jam was called Marmalade Dundee. It can still be purchased to this day, because it has become the hallmark of England, and today it is widely known outside the country.
Here is one version of this recipe, for which you will need: 6 oranges, 1 lemon, 700 g granulated sugar.
If you do not like the too bitter taste of citrus fruits, then soak the fruits in water for 3 hours before using. Then you need to remove the zest from the oranges and lemons. We recommend using a vegetable peeler. The cut skin should be finely chopped. We clean the fruits from films and seeds, grind them in a blender or cut them into very small cubes. Mix fruit puree with zest in a saucepan, add granulated sugar and cook over low heat. Stir the jam all the time. Cook for 20-30 minutes. Pour the prepared jam into small jars, cool and put in the refrigerator to further harden. The royal jam is ready! And we offer you a citrus recipe

Apples are the most common fruit in our country, so they were eaten fresh and processed. They are the most accessible to any family. Therefore, almost every housewife prepares apple jam for the family for the winter during the appropriate period. After all, this sweet is loved by both children and adults: it can be spread on bread or pancakes, and it is perfect as a filling for pies.

Cooking jam is very similar to making jam: it is checked for readiness in the same way - a small amount is dripped onto a snack plate and made sure it does not spread.

But there are also differences in the technological process:

• the finished dish should be poured into jars while hot, otherwise it will thicken right in the container where it was cooked;
• In order to achieve a light color of the product, you need to pour salt water (1 liter of liquid and 1 tablespoon of salt) into the fruit for 15 minutes before heat treatment.

How to choose and prepare apples correctly

Any variety of apples is suitable for making jam, but sweet and sour fruits are especially good. Moderately ripened fruits make jam into pieces, and overripe fruits are suitable for a dish with a uniform consistency.

To make jam, take ripe fruits. Preparing fruits involves washing, cutting out blemishes and cores with seeds. The apples are then sliced ​​or grated to speed up their cooking.

You can remove the skin from the fruit as desired, but you need to keep in mind that the skin on apples contains pectin, and it will be more difficult to achieve a jelly-like consistency without it. If it is left, then after cooking the pulp is rubbed through a sieve.

How to make apple jam at home

Most often, jam is prepared with the addition of sugar; heat treatment is used to cook it. Apple sweets differ from each other in the presence of various ingredients and consistency, as well as appearance. Therefore, there are many recipes that combine various ingredients and the consistency of the components of the sweet product in different ways.

A simple recipe for the winter

For jam, quickly prepared according to a simple recipe, you only need to add fruit and sugar in equal quantities. Step by step it is prepared like this:

• the prepared fruits are placed on the bottom of the container in which they will be cooked and sprinkled with granulated sugar;
• leave for a while and begin to bring to a boil, stirring;
• when the jam boils, reduce the power of the stove and continue stirring;
• cook for 40 minutes, skimming off the foam.

If you want to get thick jam and have a homogeneous consistency, then at the end of cooking, beat the mass with a blender. After the preparation process is completed, the product is placed in sterilized jars and sealed.

Apple confiture with cinnamon and lemon

This apple product has a richer flavor than regular jam because it is cooked with lemon and cinnamon.

Ingredients:

• apples;
• sugar;
• lemon;
• water;
• cinnamon.

Refined sugar is poured into water and syrup is boiled. At the same time, prepare the apples. Then they are grated on a coarse grater and placed in syrup. Cook for an hour, stirring. At the end of the cooking process, add lemon juice and cinnamon. Everything is poured into sterilized jars and hermetically sealed.

Apple jam with lingonberries

This is an old recipe that combines apples and lingonberries, and many people still want to make it today.

Recipe ingredients:

• apples;
• cowberry;
• water;
• lemon acid;
• granulated sugar;
• gelling agent;
• vanilla sugar.

Prepared apples are separated from the skin and core. Then they take a pan and put in what was trimmed from the fruit. A solution is prepared in another container: water is poured in and citric acid is poured in, and then the fruit pulp, which is cut into slices, is immersed in it. The apples are infused in this solution for some period.

After keeping the fruit pulp in acidic water, it is poured into the container where the skins are located. Then this pan is placed on the fire and boiled for 3 minutes. The pectin from the skin goes into solution and thus the jam will become thicker.

After cooking, strain and pour the liquid back into the first pan. Boil the fruits for 10 minutes until they are softened. After this, puree with a blender, but not completely, and leave some of the pieces and add lingonberries.

The next step is to mix vanilla with regular sugar and add a gelling agent. Place on the fire and, stirring, leave for 5 minutes. Remove the boiling product and pour into prepared jars, roll up with iron lids.

In a slow cooker

Modern technology can greatly simplify the process of making apple jam. Making it in a slow cooker is very easy.

Ingredients:

• apples;
• sugar;
• water.

The fruits are prepared and the skin is removed. It is loaded into the bowl of the device, select the “Steam” function and leave for 10 minutes. Then a liquid containing pectin remains in the container, into which chopped apples and sugar are placed.

After this, turn on the “Quenching” mode and leave for 60 minutes. After preparation, pack into sterilized containers and roll up.

With orange

If you cook this aromatic jam correctly, children will especially like it.

Ingredients:

• orange;
• apples;
• water;
• sugar.

Boil the apples in water and remove them, and add sugar and chopped orange to the remaining liquid. Grated apples are also returned here. Stirring, keep them on the fire for a quarter of an hour. Pour into sterile containers and seal.

With chokeberry

This jam is a vitamin product due to the properties of chokeberry.

Recipe ingredients:

• apples;
• Rowan;
• sugar;
• water.

The prepared fruits are cut into slices along with the skin and core. At the same time, the berries are also prepared. Pour water into the pan and blanch the black rowan for 5 minutes. Then add apples and cook for 20 minutes, stirring. Remove the container from the heat, cool and grind.

Add sugar to the resulting puree and cook for about an hour, stirring. Place into prepared jars and seal.

In the bread machine

This technique is quite suitable for making jams, since it has a “Jam” mode.

Components:

• apples;
• sugar.

The prepared fruits are grated on a fine grater. Then the puree is put into the device and sugar is given. Set it to the desired mode and leave it to cook. At the end, they are laid out in sterile jars and covered with lids.

Sugarless

You can make wonderful jam without the presence of sugar.

Components:

• apples;
• water.

Pieces of fruit are poured with water and boiled for 20 minutes. Then the mass is ground or pureed with a blender. If you need a product with greater thickness, boil it again for several minutes. Pour into prepared jars and roll up.

Without sterilization

You can make preparations for the winter without sterilization, limiting yourself to pasteurization.

Components:

• apples;
• sugar;
• water.

The prepared fruits are cut into cubes, and water is boiled at the same time. Blanch the fruit for 10 minutes. Then the fruit is combined with sugar and half of the liquid remaining after blanching is added. Cook until done. Stir occasionally. Pour into jars and seal.

From sour apples

To prepare jam according to this recipe, choose apples with pronounced gelling properties, which should be thoroughly boiled.

Components:

• apple slices;
• sugar;
• lemon juice.

Water is poured into the container and the fruit is blanched. Then they are combined with sugar and brought to a boil and cooked for half an hour. Puree using a blender and add lemon juice. Pour into prepared jars and roll up after they have cooled. There will be a hard film on the surface of the jam in each container.

Storage

After the rolled cans have cooled, they are taken to the cellar or other cool place. The shelf life of seaming is 1 year.

Making jam is a troublesome task, but in winter it’s nice to bring a steamed jar of sweet product from the cellar, open it and hear the aroma of the gifts of summer.

Who hasn't heard of jam these days? A delicacy with an English name has become firmly established in the life of modern people. What are the benefits of jam and when can it be consumed? You will find answers to these questions below. And the following content of the article will help you find the question you are interested in.

The difference between jam and preserves, confiture and marmalade

Jam, jam, marmalade, marmalade - what sweet words! Just their mention brings to mind delicate fruit and berry aromas and wonderful taste.

Jam is a sweet dessert made by boiling fruits or berries with sugar.

The main difference between jam and similar products - preserves, confiture or marmalade - is its jelly-like consistency. Jam is much thicker than jam, but more liquid than jam. These qualities make it possible to successfully use jam for sandwiches or pie fillings.

To make jam, it is better to use fruits and berries with a large amount of pectin. These include all citrus fruits, gooseberries, currants - black and red, sour apples, plums.

You can make jam from any other fruit, but it is better to add lemon or orange zest to them for better gelling. An excellent option would be a fruit and berry combination of sour and sweet fruits. This way you will increase the natural pectin content and taste jam with a new, unusual taste.

Unlike jam, where the fruits are pre-ground or pureed, chopped fruits or berries are used to make jam. During the cooking process, they boil over and lose their integrity. This jam is not like preserves or confiture.

Another difference between jam and marmalade is that overripe or crushed fruits cannot be used to make jam. The pectin content in them is not enough to obtain the desired jelly-like consistency, so the jam will turn out liquid.

The benefits and harms of jam

Jam is slightly inferior to preserves in terms of preserving vitamins and nutrients. This is due to the fact that the jam is subjected to longer heat treatment. Not all useful substances can withstand such a test.

But this in no way detracts from the benefits of jam. This dessert has been and remains one of the healthiest sweets. The vitamins and microelements preserved in jam can help your health, for example, during a cold or autumn blues.

Orange jam is good for vitamin deficiency and gastrointestinal disorders. It also helps to slightly lower blood pressure.

Blueberry jam strengthens blood vessels, helps normalize heart function, and slows down the aging process of cells. And, of course, blueberry jam has a beneficial effect on vision!

Raspberry jam will be indispensable for colds. It supports the immune system well and has an antipyretic effect.

Apple jam lowers blood cholesterol levels, and lingonberry jam strengthens the immune system. Each jam retains the beneficial properties of the fruits and berries from which it was made.

But only homemade jam will have such pleasant properties. Artificial preservatives and dyes are added to store-bought products. They not only negate all the benefits of jam, but can also be dangerous: for example, cause allergies or poisoning.

Subtleties of making jam

Features of making jam

The right jam starts with the right cooking. Often, novice housewives ask themselves the question: how to cook jam correctly so that it turns out thick and tasty?

The first step towards making good jam is choosing the utensils. Jam, like marmalade, should be cooked in a wide saucepan or basin with a thick bottom. A large surface area from which the liquid evaporates is the first component in achieving the desired jam consistency.

Rinse the fruits and, if necessary, remove the seeds. Cut the fruit into small pieces. In a bowl or saucepan, combine the ingredients according to the recipe. You can add a few unripe ones to the ripe fruits. This will increase the gelability of the jam.

It is important to maintain the proportion between fruit and sugar. It is better to take the amount 1:1 or reduce the sugar content. Otherwise, you risk interrupting the bright taste of the fruit.

The main rule for making jam is maintaining the temperature. For the first 10 - 15 minutes the fire should be high. Afterwards, when the fruits give juice and boil, you need to reduce the strength of the flame. The jam should boil constantly, but not too much. To do this, adjust the heat a little - reduce or increase.

And you need to stir the jam constantly. A wooden spatula or spoon is best suited for this. Be sure to move it along the bottom and walls of the pelvis. This way the jam will not burn, and washing the dishes after cooking will become much easier.

How to determine the readiness of jam?

Jam is a rather capricious product. To prepare it correctly, many conditions must be met. Be careful when making jam: it is quite easy to spoil it.

Reliably checking the readiness of jam consists of three stages.

1. Checking the bottom of the dish. Run a wooden spatula along the bottom of the bowl or pan in which the jam is being cooked. If the mass does not close immediately, then the jam is almost ready.
2. Testing with a spoon. All culinary forums and websites advise checking the readiness of jam this way. Scoop some of the hot jam with a spoon and let it drip off. The sweetness should flow in a thin stream and not fall in drops.

Scoop another spoonful of jam and let it cool. The finished jam will fall from the spoon as a jelly-like piece, and will not flow like a hot product.

1. Check on a silver platter. Place some hot jam in the center of a small saucer and wait a minute. Place the saucer vertically. The finished jam will not flow, but will remain in place.

What to do if the jam turns out to be liquid or has not thickened?

Cooking jam is a foretaste of real English breakfasts with tea and toast. And now, when the sweetness is almost ready, an unpleasant thing becomes clear: the jam turned out to be too liquid. Has the pleasure of spreading jam on toast or adding it to pies “gone away”?

Even in this case, the jam can still be saved. There are at least three ways to thicken too thin jam.

On culinary and home economics forums, the number one tip is additional cooking. This way, excess water evaporates from the jam, and the dessert acquires the desired consistency.

Is this method good? Along with excess liquid, useful substances and vitamins leave the jam. Additional heat treatment destroys the remaining micro- and macroelements, making the jam thick but unhealthy.

Some cooks have the idea of ​​adding a little starch to liquid jam. You can put it in jelly! Why not do the same with jam?

Sometimes starch gives jam a specific flavor. But, in the end, it all depends on the manufacturer and the amount of starch. You need to add about 1 tablespoon per glass of jam.

As a thickener, it is better to give preference to semolina rather than starch. Semolina definitely won’t add an unwanted taste. For a glass of jam you will need from 1 teaspoon to 1 tablespoon of cereal, depending on the initial consistency. Mix semolina with jam and leave for a quarter of an hour until the cereal swells.

Breadcrumbs or ground nuts work in a similar way. But in this case it is not always possible to achieve the desired result.

How to make thick jam?

You can make jam from any fruit or berries you like. But it is thickest from sour fruits containing large amounts of pectin: all types of citrus fruits, apples, peaches, nectarines or pears.

To naturally increase the gelability of other fruits, add pieces of lemon or orange zest when making jam. This will not affect the taste of the dessert, and the consistency of the jam will be much better.

Sometimes experienced housewives advise adding some unripe fruits to good berries and fruits for jam. The acid present in them also increases the gelability of the jam.

As a last resort, you can add store-bought pectin to the jam.

Why does jam leak out of pies?

The first thing that comes to mind is that the jam for the pies was too thin. In this case, the filling needs to be thickened a little. You can read about how to thicken jam here.

If the consistency of the jam is not satisfactory, then it’s all in the dough. It could turn out too thin, and the jam that boiled during the baking process simply tore the unbaked barrier. A poor-quality pinch may also be to blame - the place where the edges of the dough stick together.

Too high an oven temperature can also cause the jam to leak out. Heating quickly, it will seep through the forming pulp of the pie.

What to do if the jam has fermented or soured?

The first step is to try to save the dessert. Pour the mixture into a wide bowl, add sugar at the rate of 0.5 kg of sand for 1 kg of jam. Boil the jam for 10 - 15 minutes and pour into sterilized jars.

If after this the jam remains spoiled, then it can be used for other homemade preparations: wine or moonshine.

Jam measures

Amount of jam in:

• Teaspoon: 5ml.
• Tablespoon: 15ml.
• Faceted glass: 200 ml or 200 g (when filled to the rim of the glass).
• Regular glass glass: 250 ml or 250 g (whole glass).

Number of calories in jam

The calorie content of a teaspoon of jam is 11 kcal; dining room - 35 kcal. The calorie content of 100 g of jam is 238 kcal.

The numbers may vary slightly depending on the type of jam.

The nuances of eating jam

Can jam be diluted with water?

Housewives, especially mothers, often wonder: is it possible to make compote from jam?

Jam is a self-sufficient product. It is not at all necessary to make compote from it, because jam is a ready-made sweet. You can simply dilute it with water. You will get a wonderful compote or fruit drink that can be given to children. Of course, if the child is not allergic to the components of the dessert.

Is it possible to have jam during Lent?

The jam consists entirely of plant products. Formally, it is considered a lean food. But jam is still a dessert. Therefore, each fasting person decides for himself how much sweets are allowed during the period of spiritual abstinence.

And don’t forget about the true purpose of fasting. Without spiritual cleansing and abstinence, fasting turns into an ordinary diet. Is this what you are trying to achieve?

Is it possible to have jam while on a diet?

It is not without reason that jams and preserves are considered one of the healthiest sweets. Thanks to proper cooking, they retain vitamins and microelements that are especially necessary for a person losing weight.

Completely giving up sweets is the most common way to start a diet. But doctors have long established that such a sudden change in diet is harmful to the body. In addition, the psychological factor comes into play. Giving up your favorite sweets can put a person in a depressed state and cause a quick diet breakdown.

Therefore, it is better to stick to a certain daily calorie intake. And jam will allow you to include sweets in your diet!

One or two spoons of jam per day will amount to 50 kcal. It's not that much. And you are unlikely to eat more - spread it on toast or take a spoon for tea.

This amount of jam will be useful even for a person who is losing weight.

Is it possible to use jam for gastritis?

Gastritis is a long-term, chronic disease. His treatment may take months or years. Is it possible to allow yourself a little sweet treat - jam during gastritis?

Jam does not contain a lot of fat. Therefore, doctors sometimes allow it to be eaten. Of course, in small quantities and not during an exacerbation of the disease.

Be sure to consult with your doctor before adding jam to your diet for gastritis.

Is it possible to use jam for pancreatitis?

Pancreatitis is a serious disease associated with inflammation of the pancreas. Therefore, foods containing heavy fats should be completely excluded from the diet.

Jam is not one of these products. But during an exacerbation of pancreatitis, sweets are strictly prohibited. It’s not even a matter of sugar content, but the presence of so-called “fast carbohydrates.”

If the disease has entered the stage of remission or weakening, then the list of acceptable products expands. For pancreatitis, you can also eat jam, but in fairly limited quantities.

Is it possible to use jam while pregnant or breastfeeding?

There are no significant food restrictions during pregnancy. You can also eat jam, but in moderation.

A nursing mother should carefully monitor her diet. Jam should be introduced into the diet gradually, starting with one to two spoons per day. Be sure to monitor your baby's reaction. If colic or allergies are not observed, you can continue to eat jam.

It is worth starting with jam from “soft” fruits - gooseberries, apples or pears. And only then switch to “bright”, red jams - cherry, strawberry and the like.

Jam is not only a sweetness for dessert. It preserves beneficial substances from fruits and berries. Jam will be a wonderful reminder of the sunny summer, as well as support for health and good mood during the long winter.

In this article we will figure out how to make jam correctly. Jam is a jelly-like mass with pieces of fruits or berries boiled in syrup. Good jam can be made from berries and fruits that have certain properties.

From the same berries you can make jam, jelly, jam, marmalade or jam. Thick, well-gelling jam will be obtained from sour fruits (acidity more than 1%) containing a large amount of pectin. Pectin in the presence of sugar and organic acids forms a jelly-like consistency.

How to make jam for the winter

Jam differs significantly from jam precisely in its gelling properties and density. Unlike jam, the syrup in jam does not separate from the fruit. Read about the difference between jam and preserves in the article:

If a test cooking showed that after cooling the jam is not dense enough and does not gel well, more like jam, this means that there is not enough acid in the fruit. In such a situation, add the juice of one of the sour fruits. You can read about the acidity of fruits in the article:.

Juice is added in an amount of 10-15% to the original weight of raw materials. Most pectin substances are found in unripe fruits. To make good quality jam, take ripe fruits of excellent quality, adding to them a small amount of unripe fruits.

The jam is cooked quickly to prevent the destruction of pectin. The jam is cooked over high heat in a container with a wide bottom and low walls. It is best to make jam from already proven berries or fruits that contain a lot of pectin and acid. Excellent jam is made from strawberries, raspberries, plums, apples, apricots, cranberries, currants, and gooseberries.

Before making jam, fruits and berries must be prepared

1. Apricots, plums, and peaches should be pitted. Grind the fruits.
2. Berries such as currants, cranberries, gooseberries are pre-crushed (passed through a meat grinder or ground in a blender).
3. When jam is cooked, a puree-like mass is obtained that is uniform in consistency and has excellent gelling properties.
4. Apples, plums, cherries or figs are pre-boiled in a small amount of water. The prepared fruits are placed in a pan and poured with hot water so that the water covers only the top layer and the fruits do not burn.

The water is brought to a boil and the fruits are simmered for several minutes until softened. In this case, many useful substances pass from the fruits into the water. If you cook jam in several stages, then you can boil the fruits in the same water several times. The syrup will be rich in sugar and acid, which will improve the quality of the jam.

• To pre-soften the fruit, take 100 ml (half a glass) of water per 1 kg of berries, and only then add sugar.

All this is done so that the pectin contained in fruits and berries has a better gelling effect, and the berries are completely saturated with sugar.

For 1 kg of prepared raw materials for making jam, it is required

• Strawberries, plums, peaches, figs 1 kg sugar
• Apricots, apples, quinces 1.2 kg sugar
• Cranberries, black currants 1.5 kg

The finished jam is packaged in pre-prepared glass jars and sealed.

How to make jam from garden berries

Excellent jam - confiture is made from a mixture of garden berries. This is a proven recipe that is a hit with our family. All berries have sufficient acidity and gel well.

Blackcurrant, gooseberry and raspberry jam

To make jam we will need:

• Blackcurrant 2 cups
• Gooseberries 2 cups
• Raspberries 1 cup
• Sugar 5 glasses

1. The berries must first be prepared. Sort the raspberries, sort the currants and wash.
2. Trim the stems and tails of the gooseberries with small scissors. Combine the berries together and grind through a meat grinder.
3. You will get a homogeneous berry mass. Add sugar to this mass in a 1:1 ratio - for 5 cups of berries add 5 cups of sugar.
4. Transfer the berry mass to a cooking bowl and let stand for 15-20 minutes.
5. Place on the fire, bring to a boil and cook for only 5 minutes, constantly skimming off the foam.
6. Remove from heat and let stand for 15-20 minutes. It is not recommended to allow it to cool completely.
   
7. Put it on the fire a second time, bring it just to a boil and immediately remove it from the heat.
8. Cool the finished jam and place in sterilized jars.

This jam can also be made from frozen berries. If the berries in the garden ripen unevenly, then black currants or raspberries can be frozen in the required quantity and then used to make jam.

The article provides two proven recipes for raspberry jam, with and without syrup. How to make delicious raspberry jam.

Raspberries are a source of culinary inspiration and preparations for the winter. Raspberry jam is most likely an exquisite dessert.

How to make jam from different fruits and berries. Adviсe

Every housewife needs to know how to properly cook jam, marmalade or jams from various fruits or berries for the winter. Homemade delicious preserves, jams and jam will be a delicious sweet treat for your family. A spoonful of jam for tea in winter will warm you up and give you the pleasure of the taste of summer from a jar.Summer and autumn are the seasons for a large number of different harvests fruit And berries. This variety allows you to make many different delicious sweets for the winter.

Make jam or jam can be made from all fruits and berries. But this must be done correctly so as not to spoil the taste and get the right consistency. Different berries and fruits also require different amounts of sugar. After all, their acidity is different and you cannot, for example, cook an apple with the same amount of sugar as a cherry. Also, the cooking time for each berry or fruit is completely different and all these nuances must be taken into account.

Basic rules for making jam

The main rule for cooking any jam or marmalade is dishes in which they are cooked. It is necessary to take only aluminum or stainless steel cookware. Never use enamel cookware; such cookware will always burn.

Also best suited for making jam wide dishes, for example, the pelvis. When cooking jam in a basin, more liquid evaporates, and therefore the jam will turn out thicker, and the berries or fruits do not boil over and remain intact.

Another important rule for making jam is cooking temperature. Cook the jam over low heat, do not let it boil violently.Jam cooking time It is always detected after it boils.

Now let's look at each fruit and each berry separately:

Pear

(How to cook jam and pear jam)

Various jams are prepared from pears. You can boil it in pieces or make a delicious pear jam. For different purposes you need to choose different pears.

Pear jam

If you want to cook jam, then you need to take well-ripened and already soft pears; such pears will boil well to a puree. Pears must be peeled and cored. It is necessary to cut as finely as possible. You don’t need a lot of sugar for jam, for 1 kg of pears you need to take 500 g of sugar, you don’t need to add more, pear fruit is not sour and does not require a lot of additional sugar.

If the pears are a little dry, be sure to add a little water so that there is at least a little water at the bottom and the pears do not stick. It is necessary to cook the jam over low heat; do not rush to cook the jam quickly, this is a long process. Cook the jam until the pear is softened. Make sure it doesn't burn to the bottom.

Pear jam

In order to make pear jam, you need to choose firm varieties of pears and it is better to take unripe pears; they will retain their shape better. Always peel pears, they are hard and will separate from the pulp. To make jam you need more sugar than for jam, although the pear is sweet, but in order to boil it into pieces you need syrup. For jam you need 1 kg of sugar per 1 kg of pears.

There is no need to cook the jam for a long time. After boiling, cook the pears for no more than 15 minutes. It is better to boil them three times for 5 minutes from the moment of boiling. Allowing them to cool after each cooking.

Apples

(How to cook jam and apple jam)

Jam and jam are also made from apples, but jam can only be made from certain varieties and there are very few of them. But jam can be made from any type of apple.

Apple jam

To make jam from apples, they are always peeled and cored. Chop the apples randomly, but not coarsely. For 1 kg of apples you need to take 500-700 g of sugar, its amount depends on the acidity of the apples, respectively, the higher it is, the more sugar you need. Before cooking, pour some water into the bottom of the pan. The jam is always cooked over low heat, it is necessary to cook until the apples are softened.

Apple jam

Apple jam is made exclusively from the Raika variety of apples; it is small and therefore can be cooked as a whole without letting it boil over. (Of course, you can use other varieties, but this particular type of apple makes jam that is simply amazing). Apples for jam are not peeled. You can even leave the tails, it’s easier to eat. For jam you need to take 1 kg of sugar per 1 kg of apples. This jam takes 2 days to cook, every day it is boiled 2 times for 10 minutes from the moment of boiling, allowing it to cool. The apples will remain intact and become transparent.

Plum

(How to make jam and plum jam)

Plum is a very popular fruit for jams. Very tasty jams and jams are made from plums. All varieties of plums are used for them.

Plum jam

Plum jam is prepared with and without pits. To make pitted jam, divide the plum in half and remove the pit. For jam, 800-1000 grams are used, depending on the acidity of the plum. Pitless jam is cooked for 10-15 minutes after boiling.

Jam with pits is made from whole plums; the proportions of sugar for such jam are the same as for separated plums without pits. Cook this jam for 15-20 minutes over low heat.

Plum jam

Plum is great for a variety of jams. To prepare the plum, the pit is separated and removed. Next, the plums are passed through a meat grinder with a fine mesh, or through a Strumok juicer, or crushed with a blender. So, you can pre-steam them and grind them through a sieve, but this is a very long and complicated process, which is why the methods given above are used more often. To prepare, you need to pour 1 kg of sugar per 1 kg. Cook the jam over low heat, be sure to stir constantly so that it does not burn. After boiling, cook it for 20 minutes.

Apricots

(How to make jam, jelly or jam from apricots)

Various preserves, marmalades and jams are prepared from apricots. Apricots are always prepared quickly and the result is always delicious, aromatic jam. Before cooking, apricots are washed thoroughly, because their fleecy surface always contains a lot of dust, which is difficult to wash off.

Apricot jam

Apricot jam is prepared from firm apricots; for this, slightly unripe apricots are picked. The bones are removed. To boil, you need to take 1 kg of apricot and 1 kg of sugar. The jam is cooked in several batches. After boiling, cook for 5 minutes, then cool and repeat the procedure several times. This is the only way to make jam from apricots so that they remain whole.

Apricot jam

Apricot jam cooks faster than pear or apple jam. For jam you need well-ripened apricots that have already become soft. It requires apricots that do not have hard veins, because no matter how much you cook it, they will only become harder and the jam will not be so tender. To prepare jam, you need to take 500-600 g of sugar per 1 kg of apricots. Be sure to pour a little water into the bottom of the dish so that the apricots do not burn. The jam is cooked until the apricots are boiled to the state of jam.

Apricot jam

For jam, well-ripened apricots are always chosen; they should become soft. To make jam, they are passed through a meat grinder with a fine mesh, or a Strumok juicer, or crushed with a blender. To prepare, you need to take 800 g of sugar per 1 kg of apricots. Cook the jam after boiling for 15 minutes. It must be stirred constantly to prevent burning.

Cherry

(How to make jam or jam from cherries)

Cherries are good for making preserves and jam. Cherry preserves and jams are very tasty and aromatic.

Cherry jam

Cherry jam is prepared with and without pits.

Before preparing jam with pits, cherries are always soaked in water for half an hour. This is necessary so that if there are worms in the cherry, they will come out of the berry and in winter there will be no surprise waiting for you in the jam. To prepare 1 kg of cherries you need to take 1 kg of sugar. Jam with a stone is cooked for 10-15 minutes after boiling.

To make pitted jam, you need to wash the cherries and remove the pits. To prepare, you need to take 1 kg of sugar per 1 kg of pitted cherries. This jam is cooked for 10 minutes after boiling.

Cherry jam

To make jam, pit the cherries and remove them. Then you need to pass the cherries through a meat grinder with a fine mesh or grind them with a blender. For 1 kg of pitted cherries you need to take 1 kg of sugar. The jam must be cooked for 10 minutes.

Raspberries

(How to make raspberry jam. Raspberries with sugar)

Raspberry jam for the winter is not only delicious, but also helps the whole family with a cold. Jam is made from raspberries and ground with sugar to preserve the fresh taste and all the benefits of raspberries.

Raspberry jam

Raspberries are not washed to make jam; they are never washed at all. The main thing is to make sure that there are no spoiled berries. For jam you need to take 1 kg of raspberries and 800 g of sugar. You need to cook raspberries over medium heat, never let the raspberries boil too much. It is necessary to cook the jam no longer than 10 minutes after boiling.

Raspberries, grated with sugar

Raspberries, ground with sugar, are an excellent preparation for the winter. In order to prepare such raspberries, you need to take 1 kg of raspberries and 1 kg of sugar. It is recommended to add 1 tablespoon of vodka to each jar. This product should only be stored in the cold.

Strawberry

(How to make strawberry jam)

Strawberry jam in winter is always a real pleasure of taste. Making strawberry jam is very simple. It can be prepared in two forms; you can cook it from whole strawberries or grind them.

Strawberry jam

Strawberries should always be washed well before cooking; the berries grow close to the ground and may contain soil that can harbor botulism. Be sure to sort through the berries, you need to remove all spoiled ones, because strawberries are very prone to fermentation. For jam you need to take 1 kg of sugar and 1 kg of strawberries. Strawberry jam is cooked over medium heat. It is necessary to cook no longer than 10-12 minutes after boiling.

Jam from crushed strawberries

To prepare such jam, the berries are also prepared. Then they are crushed with a blender and rubbed through a sieve. For 1 kg of strawberries you need to take 1 kg of sugar. It must be cooked over medium heat for no longer than 10 minutes after boiling.

Currant

(How to make jam and currant jam)

Currants are another very popular berry for making jam for the winter. Jam is made from currants, and delicious jams are also prepared from currants.

Currant jam

To prepare currant jam, it is necessary to remove the remains of the inflorescence from the berries, if any, and the tails are also trimmed. For preparation, take 800-1000 g of sugar per 1 kg of currants, depending on how sour it is. Cook this jam for 10 minutes after boiling.

Currant jam

To make jam from currants, you need to peel them in the same way as for jam. Then it is crushed in a meat grinder with a fine mesh or crushed with a blender, then it is rubbed through a sieve, this is done so that there are no seeds, but if they do not bother you, then you can simply chop the currants without grinding them through a sieve. For 1 kg of currants you need to take 1 kg of sugar. The jam is cooked within 10-15 minutes after boiling.

Gooseberry

(How to make jam and gooseberry jam)

Gooseberries are very often used to make preserves and marmalade. Gooseberries of any variety are suitable for jam and preserves.

Gooseberry jam

Any gooseberry is suitable for jam; you can take both unripe and fully ripe gooseberries. Unripe gooseberries produce denser berries, while ripe ones will be softer. Be sure to trim off the rest of the inflorescence and the tail of the berry. For preparation, take 600-1000 g of sugar per 1 kg of gooseberries, depending on the degree of ripeness of the gooseberries. The riper the gooseberries, the less sugar you will need. The jam must be cooked for 15-20 minutes from the moment it boils.

Gooseberry jam

To make jam, the remaining inflorescences and tails are also removed from the berries. To make jam, gooseberries are passed through a meat grinder with a fine mesh, and then they can be further chopped with a blender. It is difficult to strain gooseberries through a sieve, so they are often left simply crushed. To prepare jam, you also need to take 600-1000 g per 1 kg of gooseberries, depending on the degree of ripeness of the gooseberries. Cook the jam for 15-20 minutes over low heat, stirring constantly.

During the summer, a large abundance of fruits and berries will allow you to choose exactly what you want to prepare for the winter for your family.

Brew delicious preserves and jams and enjoy delicious and natural sweets all winter long!

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