Properly prepared jam syrup should be transparent and viscous. The recipe indicates exact proportions and describes in detail how to cook high-quality syrup, what kind of sugar is best to make it from. Having learned all the necessary details about the preparation sweet filling from sugar and water, you can save time during the harvesting season and avoid mistakes.
What should you pay attention to when preparing a sweet mixture? The sugar content of berries and fruits varies. Therefore, the sugar concentration for sweet fruits must be adjusted depending on the selected raw material. For example, for strawberries or apricots, you do not need to boil syrup with a high sugar content. But for sour cherries or plums, the proportions are completely different.
For cooking homemade jam syrups of various strengths are used from white sugar. Example: take 1 kg of berries or fruits, medium juiciness and sugar content.
Ingredients for jam syrup (classic):
- water - 1-2 glasses (the amount depends on the juiciness of the raw material);
- granulated white sugar - 1 kg;
- citric acid - 0.5 tsp.
How to cook syrup to make jam:
Utensils for preparing sweet, transparent liquid must be made of stainless steel. Enameled pans V in this case unsuitable. For such purposes, it is advisable to have a pan that is wide, but not too high.
- Pour sugar into a saucepan and add boiling water. Bring the mixture to a boil while constantly stirring. As soon as the sugar dissolves in the water, stop stirring.
- After boiling, remove the foam from the surface into a separate bowl. Cook the syrup over medium heat. Cooking time - 3 minutes.
- Then remove the pan with the syrup from the heat and strain through cheesecloth. Put it back on the stove and simmer for about 2 - 3 minutes. At the end add citric acid, it is necessary so that the jam does not become sugary in winter. If the syrup will be used to pour fruit, then the acid may not be added.
Use the finished syrup for its intended purpose for making jam. Cool the resulting mass or pour it hot - this entirely depends on the instructions from the recipe.
Meanwhile, if the liquid still turns out to be an unsightly dark shade, cloudy, then it can be easily lightened. To do this, pour the whipped mixture of 1 teaspoon of raw milk into the hot syrup. egg white and 2 tablespoons of cold water. Place the syrup on the stove and heat, but do not boil. Then strain again through several layers of gauze.
So that the jam does not become moldy in winter and turns out thick and tasty, follow correct proportions, don't skimp on sugar.
Proportions of syrup for jam from:
- plums - 1.5 kg of sugar and 1 glass of water;
- pitted cherries - 1.2 kg of sugar without liquid;
- cherries with pits - 1.5 kg of sugar and 0.5 tbsp. water;
- pear slices - 1 kg granulated sugar and 0.75 tbsp. liquids;
- quince slices - 1 kg of sand and a glass of water;
- peaches in pieces - 1.3 kg of granulated sugar and a glass of liquid;
- gooseberries - 1.5 cups of sugar and 2 cups of water;
- apple slices - 1 kg of granulated sugar and 1 glass of liquid;
- strawberries - 1 kg of sugar without water.
Instead of water, you can use fruit or fruit as a liquid. berry juices. The proportions of syrup for jam from cherries and apricots are the same as for peaches and pitted cherries, so use these data as a guide.
Sweet sugar syrups are often used when making jam, confitures, and candied fruits, nuts, etc. are also soaked with them. In addition, syrups are widely used in the alcohol industry in the production of wines, liqueurs, liqueurs, etc. Home wine, for example, made with sugar syrup, begins to ferment much faster and more actively.
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In the production of certain varieties of flour confectionery And fruit preparations It is often necessary to make sugar syrups from sugar and water. Flavored sugar syrups are soaked sponge cakes, cakes, rum women etc. Syrups are prepared as follows.
Pour water into the pan, add granulated sugar, stir with a spoon and place the pan on the stove so that it gets very hot on only one side. Foam will collect on the opposite side, which must be periodically removed with a spoon or slotted spoon. When the foaming stops, put the pan on high heat and evaporate the water until the sugar syrup of the required density (thickness) is obtained.
You can determine the density of the syrup from the first sample (the syrup contains 50% sugar and 50% water) by the stickiness of a drop of syrup taken between large and index fingers. To obtain a syrup of such density, you should not bring it to a boil, but limit yourself to dissolving a certain amount of sugar in equal amounts boiled water.
The density of the syrup according to the second sample (the syrup contains 75% sugar and 25% water) is determined as follows. Take a little hot syrup from the pan with a spoon and, blowing it on, cool it slightly, then grab a drop of hot syrup between your index and thumb and, blowing on your fingers, quickly spread and move them - a thin thread of syrup will appear between your fingers. You can also pour a teaspoon of syrup onto a cold plate. Then use the bottom of the spoon to lightly press the surface of the syrup and immediately lift the spoon up. At the same time, a thin or thick thread of syrup will stretch behind the spoon
The third sample is characterized by the appearance of a thick string of syrup (the syrup contains 85% sugar and 15% water).
Further evaporation of water will increase the density of the syrup. When it contains 90% sugar and 10% water, the density is determined as follows. Scoop boiling syrup from the pan with a teaspoon and lower it into cold water. When the syrup has cooled, you can roll it into a soft ball with your fingers (fourth test).
If you continue cooking the syrup and then repeat the same operation, you will get a hard ball - the fifth test.
When only 2% water remains in the syrup and the sugar content rises to 98% (sixth test), it is impossible to roll the ball. Hardened sugar that has turned into caramel will break down in cold water. When bitten, it should not stick to the teeth, but crumble into small pieces. With further cooking, the syrup becomes yellow and then black-brown in color, and choking smoke begins to be released. By adding water and stirring quickly, you can get a burnt mixture.
Aromatic jam, smelling of sun and warmth, is especially pleasant to taste in the winter cold, remembering summer. Family tea party it's hard to imagine without fragrant jam which both children and adults love. Tea with a tempting dessert brings people together, provides an opportunity to socialize and enjoy delicious dessert. Jam, which has preserved the taste of natural berries, not only lifts your spirits and gives you a piece of summer warmth, but also fills you with energy, because it contains all the necessary vitamins, minerals and microelements. Every housewife has her own secrets on how to properly prepare delicious jam from strawberries, raspberries, currants, gooseberries, cherries, and apricots, and especially discerning connoisseurs know how to properly prepare jam from rose petals or walnuts. But we will talk about making classic homemade jam, which will turn out tasty and aromatic if you approach the matter with soul.
Secrets of making homemade jam
The ideal jam looks like this: a thick and transparent syrup in which berries or pieces of fruit are evenly distributed. Real jam is not only tasty, but also looks attractive if cooked correctly. Shall we try?
How to properly cook raspberry, apple and strawberry jam
Jam is made from any berries and fruits - both traditional for our area and exotic, such as mango and papaya. Some lovers unusual desserts jam is prepared from carrots, green tomatoes, cucumbers, pineapples, bananas, oranges and chestnuts. Jam can be thin or thick, very sweet or with a hint of sweetness, prepared with sugar or honey. There are many ways to process fruits, prepare syrup and make jam, from which everyone can choose the appropriate one. However there is general rules preparations and some subtleties that every housewife should know, no matter what recipe she uses.
Fruits and berries - beautiful, aromatic and slightly unripe
Choose only high-quality fruits, preferably grown in your area, as they have retained their natural taste and aroma. If you get bad berries, you are unlikely to get an appetizing dessert, even if you know how to properly make strawberry, cherry or guava jam. Most often, slightly unripe fruits are used for jam, since they have dense pulp and do not deform during cooking, with the exception of cherries and plums, which should be quite juicy. When choosing berries and fruits at the market or in a supermarket, be picky and make sure that the fruit and berry raw materials do not have external defects - dented sides, dark spots, dots and mechanical damage. The berries must be whole and not bruised. If you have a garden plot, pick fruits for jam in sunny weather, since berries picked in the rain absorb a lot of moisture and become soft.
A copper basin is just right for making jam!
It is best to cook jam in copper, aluminum, steel basins or pans that are perfectly clean and free of rust. Copper is the most suitable material for jam because it helps preserve natural taste and the color of the berries. It is important to ensure that a green layer of copper oxides, which are hazardous to health, does not form on the surface of copper cookware. Do not use enamel bowls - jam often burns in them, and this spoils its taste. And one more important advice: Cook the jam in small portions so that tender pieces berries and fruits were not digested.
Fruit preparation: from sorting to blanching
Before preparing the jam, the fruits are carefully sorted, ugly, bruised and overripe fruits are removed, they are cleaned of stems and leaves, and then washed in cold water. The tender berries are kept in a sieve under the shower for a few minutes, and then the water is allowed to drain. Raspberries and strawberries, if they look clean, do not need to be washed so that they do not lose their shape. After washing, you can finally remove the pits from the cherries, and the core from the apples, using special devices not only to save time, but also to protect the fruits from damage.
Some housewives blanch the fruits before making jam - scald them with boiling water or dip them in hot water, and large fruits are often pricked with a needle or cut. This is done so that they are better saturated with sweet syrup and become tastier.
Sugar syrup for royal fruits
If the berries are sufficiently juicy, then you don’t need to cook for them. sugar syrup, because when they come into contact with sugar they produce juice. However, it is still worth boiling the syrup if you want the berries to remain intact and look very beautiful in the transparent amber syrup.
For 1 kg of fruits and berries, take the same amount of granulated sugar, the amount of which can be increased or decreased depending on the recipe. So, pour sugar into a saucepan or basin and add water of any temperature; for every kilogram of sugar, usually take about 200 ml of liquid. Bring the liquid to a boil, reduce heat and simmer, stirring constantly. The sugar syrup is ready when it flows from the spoon in a thick stream. Some housewives strain the syrup and pour it over berries and fruits, letting the jam brew and heating the syrup several times, depending on the recipe.
We make delicious jam
Berries and fruits are poured into the syrup and put on fire. This will create a large amount of foam, which must be completely removed if you want the jam to last until spring. The best way to get rid of foam and save nerve cells - cook the jam until the end, let it cool and, when the berries sink to the bottom, quickly skim off the foam with a slotted spoon.
During the cooking process, stir the fruits with a wooden spatula so that they do not turn into porridge, and determine readiness by the viscosity of the syrup. The jam is ready if the sugar drop on the saucer does not spread and firmly retains its shape or the syrup stretches between two fingers and forms a thread. Berries and fruits in the cooked jam sink to the bottom, the syrup becomes more transparent. It is important to remove the jam from the heat in time, since undercooked fruits will soon ferment and sour, and overcooked ones will become sugary and lose their pleasant aroma and taste. If the fruits are well soaked in syrup, you don’t have to cook them at all or cook them for no more than 40 minutes.
Pyatiminutka - luxurious jam with a unique aroma
Let's talk about how to cook strawberry and five-minute strawberry jam, the recipe of which does not involve boiling the syrup, which means it will save precious time and... vitamins. To do this, the berries are covered with sugar, left for several hours and boiled in own juice. Exist different proportions sugar and berries and different ways cooking, but on average, the five-minute one is kept on the fire for no more than 5 minutes and is immediately rolled into jars.
Some housewives are interested in how to properly cook cherries with pits and whether they can be cooked for five minutes. The seeds give the jam an almond aroma and pleasant taste, besides, it is easier to cook, since the stage of preparing the berries for cooking is significantly reduced. For better impregnation The syrup should be used to pierce the berries or scald them with boiling water.
“Five-minute” jam is made from any fruit and berries, even apples, and the recipe with apples is simple - peeled fruits are cut into slices and covered with sugar, and then infused, or they are crushed into puree and boiled without first simmering in sugar.
In five minutes, all vitamins are preserved, and berries and fruits do not lose their natural taste and aroma. By the way, jam made from rose petals can also be considered five minutes, since pink petals Cook in syrup for a very short time - no more than 15 minutes.
After cooking, the jam is left to stand for up to 12 hours, and then it is poured into jars. However, this jam can be made right away - it is already ready and will be stored exactly as long as your loved ones have the patience to admire this beauty. You can eat the jam with a spoon or spread it on toast, pieces of biscuit or cookies. Pamper your children with a jar of fragrant treats without waiting for winter - let them get their vitamins and enjoy life!
For 1 kg of sugar you need to take 1.5 liters of water. Approximately a third of the total amount of sugar should be poured into the pan. Place the pan with the sugar over low heat and do not stir until the sugar begins to caramelize. After all the sugar turns light brown, you will need to fill it with water, add the remaining sugar and add a few grams of vanilla. Boil the syrup until all the sugar has dissolved.
How to make caramel syrup
ProductsTo prepare 1 liter of caramel syrup, you will need 1 kilogram of sugar, 1.5 liters of water and 3 grams of vanilla.
How to cook caramel syrup
1. Place a third of the sugar in a saucepan, bring to a light brown color, stirring.
2. Pour water over sugar, add the rest of the sugar and vanilla.
3. Boil the caramel syrup to the required thickness for 10-15 minutes.
4. Then the caramel syrup must be processed.
How to make syrup for jam
Productsfor 1 liter of syrup
Sugar - 1 kilogram
Water - 1 liter
Vanilla - 3 grams
How to make caramel syrup
1. Pour water over sugar and put on fire.
2. Bring the mixture to a boil and, without reducing the heat, cook for 2-3 minutes.
3. To dissolve the sugar evenly, the syrup must be constantly stirred and the foam removed.
4. Some of the sugar can be replaced with honey, adding it to a slightly cooled liquid and not boiling anymore.
5. The cloudy syrup must be filtered through cheesecloth.
Fkusnofacts
- Syrup is a concentrated solution obtained by dissolving sugar in water or fruit juice. Most often, syrups are brewed in which the sugar content ranges from 30 to 80%. If the sugar concentration is below 60%, the syrup may ferment. Citric acid added at the end of cooking will help avoid souring of the syrup.Syrups are used in the manufacture of canned fruits and berries, making compotes, making jam, and preparing confectionery. Fruit syrups are added to cocktails and carbonated drinks.
If necessary, invert syrup is boiled, which prevents sweet products from becoming candied. Thick, honey-like syrup is used in the production of products that must remain marketable for a long time. Invert syrup prepared by adding to regular syrup baking soda and citric acid. Replaces molasses in recipes where it is called for.
Syrup sample levels
The degree of syrup density can be determined using a special thermometer, or focusing on samples, each of which has its own characteristic external signs and purpose.
1. Liquid syrup. Contains a little sugar, not thick or sticky. Used for preparing compotes.
2. Thin thread. Sticks to your hands. By squeezing and unclenching a drop of such syrup with your fingers, you can get a thin thread that breaks easily. Used to make jam from dense fruits and berries.
3. Middle thread. A sticky syrup, a drop of which, when squeezed with your fingers, produces a thin but strong thread. Suitable for canning berries and fruits.
4. Thick thread. The syrup is much thicker, it holds your fingers tightly, and when you unclench it, a strong thick thread is formed that quickly hardens. Designed for canning berries and fruits, including soft varieties.
5. Weak fondant. By dropping this syrup into cold water, you can see how it turns into a thick, loose mass. This test indicates that the sugar is ready to thicken before the next stage.
6. Fudge. A small amount of syrup, immersed in cold water, forms a plastic ball reminiscent of butter. The syrup of this sample is used in making sweets.
7. Weak or semi-hard ball. A drop of syrup dropped into cold water has a consistency similar to bread crumb, from which you can mold soft balls. The syrup is used in making jam from candied fruits and sweets.
8. Hard or strong ball. A drop of syrup in cold water hardens into a hard, dense ball. Used in making toffees.
9. Crackling. The syrup hardens into a thin film.
10. Caramel. A drop of syrup dropped into cold water hardens and breaks into small crystals.
11. Bypass. In addition to its caramel strength, the syrup acquires a yellowish-brown color.
12. Zhenka. The sugar in the syrup turns brown and appears characteristic smell burnt.
Syrups 1 to 8 are intended for canning and making jam.
2013-09-20Jam or preserves? This is one of the endless debates between foodies. Jam is a thick homogeneous mass from boiled fruits with inclusions whole pieces. Jam whole or cut into pieces fruits and berries in a sweet concentrated syrup. Making jam is more difficult than jam; the fruits must remain whole and not overcooked. The main secret is how to cook syrup for jam.
Sugar, what kind and how much
White cherries, strawberries, apricots and grapes need clean clear syrup, it is cooked from refined sugar. Syrup for jam from dark fruits: red cherries, cherries, plums, green nuts, prepared from granulated sugar.
The point of boiling berries and fruits in syrup is that high content sugar, up to 70%, prevents the development of putrefactive bacteria and mold. Fruits of different juiciness and acidity need syrup different concentrations. For one kilogram of fruit take:
- Juicy strawberries, raspberries, currants half a glass of water per kilogram of sugar.
- Cherries, cherries, plums, apricots, peaches, a glass of water per kilogram of sugar.
- Grapes, pears, green walnuts 2 glasses of water per kilogram of sugar.
- Rose petals, quince 3 glasses of water per kilogram of sugar.
Subtleties of cooking
It is better to cook the syrup in a thick-walled, wide container; it will be easier to stir the sugar and it will not burn. It is necessary to take into account that fruit will also have to fit into this dish. Sugar is poured in an even layer, then water is poured in, mixed thoroughly and set to simmer. small fire. Stirring the mixture every few minutes, bring to a boil. At first it may be very thick and viscous, but don’t worry, the sugar will begin to melt and the syrup will acquire a normal liquid consistency and a beautiful light golden color. It is important not to let the sugar burn, as this will negatively affect the taste of the jam. After boiling, the syrup must be boiled for another 3-4 minutes and, if necessary, strain through a cloth or a very fine sieve.
The syrup is ready! Now for the jam.
The finished syrup is removed from the heat, and the fruit is immersed in it in small portions, constantly stirring gently. You can do the opposite by pouring hot syrup over the fruits. There are several ways to cook fruit in syrup. You can leave the fruits to cool in the hot syrup for up to a day; this technique is called curing the jam. You can heat it again to a boil, boil for a few minutes and only then cool. There can be from one such cycle with boiling and standing (for raspberries) to several (peach, plum, cherry). Or you can immediately bring the jam to readiness. Methods with preserved jam allow you to preserve vitamins in more and bright fruit color, but take longer. In any case, the time the jam is on the fire should not exceed 30-40 minutes.
You can diversify the taste of jam syrup by adding a couple of drops of vanilla or citrus essence, a teaspoon of rum or cognac.
Even tastier here:
Recipe for delicious homemade quince jam
Recipe delicious jam from peaches
Making chokeberry jam
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