Jam is a product made from fruits and berries, boiled in sugar syrup to a jelly-like consistency, in which part or all of the fruits are in a boiled state. Here's a description: how to make jam.

To make jam take good quality fruits and berries. You can use ripe and overripe ones that are not suitable for jam, with cracks, bruised and small ones. Cook the jam in a shallow copper or brass basin with a capacity of 2-5 liters. It must be cleaned of traces of copper oxide and dried.

Jam is most often made from , strawberries,. Prepared fruits are first boiled in water or a weak sugar solution (per kilogram of fruit - 15 g of sugar, 0.5 cups of water, for 15 minutes). The first cooking achieves the formation of a gelling substance. Then the fruits are poured with sugar syrup (per kilogram of fruit - one kilogram of sugar, 1.5 glasses of water). Cook the jam until tender over low heat, stirring occasionally to prevent it from burning.

Cook according to general rules. The berries are sorted, sepals and stalks are removed, and washed by placing them in a colander in water. Place the prepared berries in a basin, add water (one glass of water per kilogram of berries), bring to a boil and, stirring, cook until completely boiled. Then the berries are poured with syrup (for one kilogram of sugar - one glass of water) and boiled for 15-20 minutes from the moment of boiling. Instead of syrup, the berries can be covered with granulated sugar.(for one kilogram of berries - one kilogram of sugar). Five minutes before the end of cooking, add 2g to the jam. citric acid. Hot jam is placed into jars, covered and pasteurized at a temperature of 90°C: in half-liter jars for 10 minutes, in liter jars - 15.

Cooked according to the same recipe strawberry jam.

How to make apple jam

To make apple jam, the fruits are sorted, washed, peeled, seed nests and stalks are removed and cut into slices. Apples that have delicate skin (Antonovka, White filling) are boiled with the skin on.

The chopped slices are boiled in water (for one kilogram of apples - 2 glasses of water) until completely softened and even boiled (10-15 minutes). Then syrup is added to the fruit (for one kilogram of sugar - one glass of water) or sugar (for one kilogram of fruit - one kilogram of sugar). During cooking Stir the jam mixture regularly. Cooking time from the moment of boiling is 30 minutes.

Cooks according to generally accepted technology. The fruits are sorted, selecting them according to their degree of ripeness for more uniform penetration of sugar into the fruit, wash, remove stalks and seeds. Large fruits are cut into halves or slices.

The prepared fruits are placed in a bowl of water (water 10-15% of the weight of the fruits), boiled for 3-5 minutes, depending on the degree of ripeness of the fruits, until cracks appear. Then pour in syrup (for one kilogram of sugar - one glass of water), cook the jam until ready.

Ready the jam must match the color of the fruit, and the taste is without the aftertaste of burnt sugar. Cooking duration is no more than 40-45 minutes.

Likewise make jam from peaches, plums and cherry plums.

It is not necessary to sterilize finished jams, but when hot, immediately pour them into jars and cover with lids.

Jam can be made, like preserves, from various fruits and berries. Making jam differs from jam in that when it is cooked, the fruits and berries are well boiled. The most suitable fruits for making jam are quince, plum, strawberry, raspberry, black currant, gooseberry, cranberry, as well as sour varieties of apples.

To make jam, you need to take sufficiently ripe, high-quality fruits and berries. If the fruits have been stale and spoiled (mouldy, fermented), then they are no longer suitable for use. Crumpled and soft fruits can be suitable for making jam.

Jam needs to be boiled in basins. Before cooking, blackcurrant berries, as well as apple fruits, need to be boiled in boiling water. After the fruits are prepared for further work, they must be measured, placed in a basin and filled with thick sugar syrup. Jam, as a rule, is cooked in one step, gradually increasing the heat and vigorously stirring the mass with a spoon or slotted spoon. As soon as the mass boils, you need to turn up the heat and make sure that the entire mass boils evenly, and that any foam that appears needs to be removed.

From the moment of boiling, the jam should be cooked for another 20-30 minutes, but no more, so as not to deteriorate the quality of the jam by prolonged cooking. You can check the readiness of the jam by placing a drop on a plate: the drop should thicken quickly and strongly.

After cooking, the jam should be quickly packaged in clay or glass jars with a capacity of 0.5-2 liters. When the jam in the jars has cooled and a thick crust appears on its surface, the jar must be immediately sealed, covered with parchment paper and tied with twine.

Plum jam

You will need: 1 kg of plums, 1 glass of water, 1-1.2 kg of sugar.

Cooking method. Remove the pits and cook the plums over high heat in a small amount of water, stirring thoroughly all the time. Let the jam boil for 5-8 minutes, then add sugar and cook until tender over high heat, remembering to stir so as not to burn, and be sure to skim off any foam that appears.

Once the jam is ready, transfer it to hot, dry glass jars, cover with a towel and let cool. If the jam has been cooked well, a crust will form on its surface. Seal the jars tightly using parchment paper and tie them. With this sealing, the aroma, color, taste and all the nutrients of the fruit are preserved in the jam.

Blueberry jam

You will need: 400 g of berries, 300 g of sugar.

Cooking method. Sort out the blueberries and rinse them. Dry and mix with sugar. Cook everything over low heat, stirring continuously until the mixture thickens. Fill glass jars with the resulting jam and sterilize half-liter jars in boiling water for 30 minutes, and liter jars for 50 minutes. After sterilization, immediately roll up the hot jars.

Preparing jam does not take more time than making marmalade, but retains more vitamins from the fruits and berries used.

Jam, as everyone knows, is a close relative of jam, and to prepare it, fruits and berries are boiled in honey or sugar syrup to a state close to jelly. But the consistency of the jam can still vary, and be either homogeneous, in the form of a puree, or contain denser pieces of fruit.

But jam is not at all like jam, since it looks different and is cooked differently. For jam, it is important to keep the berries or fruits whole, transparent, and saturated with juice. Therefore, jam is often cooked in several stages, perhaps even for several days. In jam, on the contrary, the fruit must be boiled, and it is usually cooked in one step. True, not always.

It is very convenient for the housewife to organize simultaneous cooking of jam and preserves. When sorting fruits and berries, only selected ingredients will go into jam, and second-grade raw materials are quite suitable for jam: small and crushed berries and fruits, but, of course, not spoiled or rotten. And in the household, both jam and jam are equally useful, because their areas of use are still different: you can’t put jam in pies, but jam is quite suitable for this.

The most delicious homemade fruit jams, recipes with photos and videos

Prepare jam for the winter You can use a variety of fruits, but it’s better to take ones that boil and gel well. For apples, sour varieties are best; you can take plums, quinces, pears, apricots, cherries, and other fruits and berries. What is it not cooked from? jams inventors - housewives! From grapes, oranges, bananas, melon, lemon and kiwi. Yes, you will see for yourself now when you get acquainted with all these recipes.

You will immediately notice the current fashion trend making jam- mixing different components in one product. After all, fashion makes itself felt in all aspects of our lives, and today there are not only “fashionable” products for making jam, such as bananas, kiwis, oranges and lemons, but also the type of jam itself has changed, and this happened under the influence of current trends.

Today, it is not so much jams from one type of product that are quoted, but mixed ones, which combine several ingredients. And, I must say, a lot of interesting things have been discovered in this field, and we will now introduce you to these finds.

A common point for all recipes will be sterilization of jars and lids, because jam for the winter, as a rule, they roll up. Jars, usually half-liter jars, are chosen, because large jars for jam are not needed, these are not cucumbers. The jars are thoroughly washed and sterilized. You can boil them, you can hold them over a stream of steam, putting the jar on the spout of a boiling kettle and turning it slightly so that the steam passes over the entire inner surface. After sterilization, the jar must be completely dry. The lids are boiled separately.

Let's move on to getting acquainted directly with the recipes making jam.

Grape jam with lemon

Ingredients:

Grapes, seedless or large, one and a half kilograms;

Granulated sugar, 570 g.

Let's consider in detail, how to make jam from grapes with the addition of lemon juice.

1.Wash the lemon or lemons and squeeze the juice out of them. We will need 2 tbsp. l. freshly squeezed lemon juice.

2.Pick the grapes and wash them. Remove the seeds from the inside, remove the skin if possible. It is advisable to buy very ripe large grapes, in this case your task will be easier: the skin will be removed, and the pulp with seeds will be rubbed through a sieve. In this case, the bones will remain in the sieve. If the grapes are seedless and have thick skin, you can simply chop them before cooking.

3. Sprinkle the prepared grapes with sugar and mix with lemon juice in a bowl for making jam or in a wide enamel bowl.

4.Place the dishes on low heat and heat slowly. After bringing to a boil, cook for 20-25 minutes, then test for readiness.

5. A very original test for readiness is offered: keep the empty saucer in the freezer for 10 minutes, put half a teaspoon of jam on it, then place the saucer on the refrigerator shelf, no longer in the freezer, for exactly 1 minute. Remove the saucer and run your finger over the jam. If the edges of the formed groove do not tend to connect, then the jam is considered ready.

6.If the test does not satisfy you, then you should cook the jam further until you think that it is fully cooked.

7.Hot jam is placed in sterilized jars, after which they are sealed with lids.

Melon jam

Ingredients:

Melon, peeled and seeded, 1 kg;

Granulated sugar, 1.5 kg;

Citric acid;

Vanillin;

Syrup from half a liter of water and 50 g of sugar.

Let's take a closer look, how to make jam from such an unusual product. A melon, after all, is not a cherry or an apple. Usually they still cook fruit jams, or berries, but made from melon... But, they say, it’s incredibly tasty. So, let's try to cook.

1. Cook syrup from half a liter of water and 50 g of sugar, as described in the recipe.

2. Carefully cut the melon pulp into cubes and drop into boiling syrup.

3. Boil the melon in syrup for 10-15 minutes, then add all the sugar, and continue the cooking process. After 10 minutes, add citric acid, and at the end of cooking, add vanillin. You should not cook jam for more than 30 minutes, because with prolonged cooking it begins to lose its appearance and aroma.

4. Place the hot jam into sterilized jars, gradually so that the cold jar does not crack, and roll up.

Apricot jam,recipe with video

Ingredients:

Apricots, 1 kg;

Granulated sugar, 800 g;

Citric acid, 6 g.

Let's look at it step by step, how to cook apricot jam. The rule that is especially relevant here is not to overcook, because apricots are known to be tender fruits, and their pulp is easily destroyed. Let's start cooking apricot jam, and this cooking will be in stages.

1. Apricots for jam should be selected that are strong and bright, not overripe, then the jam will turn out beautiful. We wash the apricots, remove the pits, and divide each fruit into 4 parts.

2. Add citric acid to cold water, in the ratio of 1 teaspoon, without any slide, per 1 liter of water, and into this water, after dissolving the acid, drop the apricots and keep it like this for some time. Then we pour out the water.

3. First stage of cooking. Remove the apricots from the acidified water. We take ¾ of the total number of apricot slices, put them in a basin or pan, low and wide, fill them with water, very little, and start cooking. Cook until the pulp begins to soften.

4. Second stage of cooking. Add ¼ of the sugar called for in the recipe to the boiling apricots. Stir and cook for another 15 minutes.

5. Third stage of cooking. Pour the rest of the sugar and the remaining apricots into the basin, add the citric acid mentioned in the recipe. Cook until the jam begins to resemble jelly. We collect the foam.

6. Place the boiling jam into sterilized jars, roll them up, turn them over and cover with a towel.

How to make apricot jam. Video recipe

Orange and banana jam, recipe with photo

Ingredients:

Medium-sized oranges with thin skin, 4 pcs.;

Bananas, peeled, 900 g;

Lemon, 1 pc.;

Granulated sugar, 500 g.

Now let's see how to cook orange jam with bananas and lemon.

1. First of all, prepare the products: remove the peels from oranges and lemons, carefully peel off the films and disassemble the citrus fruits into slices.

2. Place lemon and orange slices in a blender and turn them into lemon-orange puree.

3. Cut the banana pulp into small cubes or also puree it using the same blender. The structure of the future jam depends on how you process the bananas - whether it will be absolutely homogeneous or whether small lumps will appear in it.

4. Mix chopped bananas with lemon-orange puree, which is more like juice with pulp. Pour the sugar required according to the recipe there.

5. Put everything together on the fire in a basin or in a low and wide saucepan and cook until thickened, stirring occasionally.

6. Pour the finished jam in a boiling state into sterilized jars and roll up.

Now they offer many different dishes, including baked goods and other types of culinary products, in which bananas play one of the main roles. And it is right. Firstly, we are accustomed to the fact that bananas are constantly present in our market and in supermarkets, and we have already begun to master this product. Secondly, bananas have many beneficial qualities and almost no contraindications, except for diabetics. And finally, thanks to its structure and soft consistency, bananas are easy to cook.

Here is another jam recipe using banana.

Plum jam with banana and spices, recipe

Ingredients:

Plums, 1 kg;

Banana, 1 pc.;

Granulated sugar, 1 cup;

Cinnamon, 1/3 teaspoon;

Cloves, 8 buds.

So let's see how to make jam from plums and bananas .

1. Plums for this recipe should be chosen so that the pit can be easily removed. If you buy dark plums, you will get jam of a beautiful burgundy color; if you buy lighter ones, the color of the jam will change. Wash the plums, dry them, remove the seeds, breaking the fruits in half.

2. Blanch the plum halves in boiling water for no more than 5 minutes. We don’t pour boiling water after blanching: if you add sugar to it, you’ll get an excellent compote.

3. After blanching the plums, grind them in a blender until pureed. Add banana to the puree and turn on the blender again. The result was plum-banana puree.

4. It is better to put the cloves whole so that you can take them out later, but you can also grind them and add them to the jam in this form. In addition to cloves, add cinnamon and sugar to the jam, mix and cook.

5. Keep the jam at a slow boil for about an hour, or until thickened, then put it in tanks and roll it up.

Homemade cherry jam

Jam is often made from cherries, but there is one grandmother’s recipe for cherry jam, which has a rare taste. And it's worth making.

Ingredients:

Cherries, 1 kg;

Granulated sugar, 1.5 kg.

Let's see, how to make jam according to my grandmother's recipe, having only cherries. And, of course, sugar, but without it you can’t make jam, no matter what it’s made from.

1. Wash the cherries in running water and air dry.

2. The most time-consuming process is removing the pit from each cherry. But we can’t do without this, so we must be patient and process all the cherries. We arm ourselves with some auxiliary tool, take out the seeds, and put the pitted cherries in an enamel basin or pan, in which we will cook the jam.

3. Pour sugar into the pan with the cherries and give the cherries time to release their juice. When this happens, we begin cooking the jam.

4. First stage of cooking. It lasts about 40-45 minutes, and all this time we lightly stir the contents of the pan and make sure that the boiling process occurs slowly.

5. After finishing the first stage of cooking, put the pan in a quiet place and give the jam time to rest and change the consistency a little - it becomes thicker. The break lasts at least half an hour.

6. Second stage of cooking. Boil over low heat for about half an hour, let rest for about 15 minutes.

7. The third stage is a repetition of the second.

8. Now the jam is ready, put it in sterilized jars, cover with lids and roll up.

Grandmothers made preserves and jams in their own, old-fashioned way. This was done without haste, in several stages, such as our cherry jam according to grandma's recipe.

But my granddaughters always have no time, and they want to come up with something of their own, not the same as it was before. We must not forget that technology has also improved by an order of magnitude, it’s a sin to complain. And here, for contrast, is a modern recipe. cherry jam-berries.

Cherry jamin a slow cooker, with red currants

Ingredients:

Cherries, 1 kg;

Red currant berries, 0.5 kg;

Granulated sugar, 1 kg.

A very successful addition is red currant, it has high gelability, and the incomparable color of the finished product is guaranteed.

So let's see how to make jam from such not particularly compatible products as red currants and cherries.

1. First, prepare the berries. Wash the cherries, dry them, remove the seeds.

2. Carefully remove the currants from the branches, and this procedure, believe me, is no less labor-intensive than removing seeds from cherries. We also wash the selected currants under running water and dry them.

3. Mix the berries and grind them with a blender.

4. Place the berry puree in the multicooker bowl, and add sugar there as indicated in the recipe. We give the berries the opportunity to release their juice and the sugar to begin the dissolution process. To speed up the process, stir the mixture periodically.

5. Turn on the “Quenching” mode and set the time to 1 hour. During this time, we take 2 breaks to mix the contents.

6. Jam is ready. We transfer it into sterilized jars and roll it up.

Apple jamwith lemon and kiwi

Ingredients:

Apples, 800 g;

Lemon, 2 pcs.;

Kiwi, 2 pcs.;

Apricot kernels, 100 g;

Granulated sugar, 800 g.

Let's figure out how to cook apple jam with such interesting additives.

1. Let's first deal with apricot kernels, or rather, the grains from them. In order to peel the skin off them, you must first fill them with water for about 3-4 hours. After soaking in water, the skin separates from the white grain and is easily removed. After this, the wet grains are slightly dried.

2. Now let's prepare the remaining components. We remove the seeds and core from the apples, peel the kiwi, remove the zest from the lemon and remove the seeds.

3. Grind fruits and citrus fruits, place them in a basin or enamel pan, low and wide, in which we will cook the jam.

4. First stage of cooking. Heat the pan until boiling, then cook for 5 minutes. We just have time to skim off the foam when we have to set the pan of jam aside to rest, which lasts 2 hours.

5. Second stage of cooking. Add apricot kernels to the jam and cook again for 5 minutes, turn off the heat and leave the jam untouched for another 5 minutes. We rest again for 2 hours.

6. Third stage of cooking. Place the pan with jam back on the heat and cook again for 5 minutes. The finished jam should be put into jars, as usual, and rolled up.

Orange and date jam with nuts

Ingredients:

Large orange, 1 pc.;

Dates, 300 g;

Walnuts, kernels, 100 g;

Vegetable oil, 2-3 tbsp. l.

Let's see, how to make jam from such unusual components.

1. If possible, peel the nut kernels first.

2. Remove the pits from the dates and grind them together with the nuts using a blender. You should get a homogeneous puree.

3. Add vegetable oil to the puree and use the blender again. As a result of whipping, you will get a fluffy and thick jam.

4. Place the jam in a jar, sterilized in advance, and place it on a shelf in the refrigerator. You should not roll it up, and you should not store it in the refrigerator for long, no more than 1 month.

There you are best recipes jams that curious housewives should prepare. It's interesting to try what happens. And jam is a product that has proven itself as an indispensable ingredient for baking and freezing. It looks great in open pies, in various puff pastries, as a filling for pies and pancakes - it does not leak, does not lose color or taste. And yet, he actively participates in the preparation of various yoghurts, curd masses, glazed cheese curds and desserts. Prepare jam for the winter, you won't go wrong!

Sometimes, we may unexpectedly encounter the fact that we are allergic to a certain product or flower. Asking an allergist online will help identify the problem and the cause of your concerns, save your time and give you a quick and correct solution to your health problem.

Jam, marmalade and marmalade are often used as synonyms, but this is fundamentally incorrect; although the concepts are close, there are some differences. In classic jam, the fruits (berries and pieces of fruit) must retain their shape, the jam is prepared with the consistency of a puree, the jam is not specially crushed, but is boiled down to the point where the fruits and berries are softened. Sometimes an artificial thickener, gelatin, agar-agar or pectin is used in preparation, but this recipe is no longer a classic jam; it is correct to call such a dish confiture or jelly.

Jam at home is prepared in the same way as preserves, only it is kept on fire longer, due to which the consistency becomes more like jelly. Absolutely any fruits and berries are suitable for this treat. Preservation is stored, subject to preparation rules, all winter.

A selection of the best jam recipes

Recipe 1: Homemade apricot jam

Ingredients:

• 900 g granulated sugar;
• 2 kilograms of apricots, peeled and pitted.

Pour 500 ml of water into the pan, add sugar, place on low heat and, stirring constantly, cook until the mixture begins to boil. Stop stirring and cook for another 10 minutes. Add apricots to sugar syrup and cook, stirring occasionally, for 2 1/2 hours. Pour hot, freshly made jam into sterilized jars (slowly so that they do not burst), cool slightly, then cover tightly with the prepared lid.

Recipe 2: Cherry jam

Ingredients:

• 2 kg of pitted cherries (or sweet cherries);
• 1 kilogram of granulated sugar;
• juice of 1 lemon, strained.

Place the cherries in a saucepan, add sugar and place in a cool place for 3 hours. Then pour lemon juice over the berries, place on the stove and, stirring occasionally, cook over medium heat for 1 1/2 hours until the berries are completely cooked. Pour the prepared cherry jam into previously thoroughly sterilized jars and let it cool slightly, then close the lid.

Recipe 3: Simple Strawberry Jam

Ingredients:

• 1 kg strawberries;
• 1 kilogram of sugar.

Wash the strawberries and place them in a thick-walled saucepan. Add sugar, place on the stove and, stirring constantly, cook until the mixture boils. As soon as this happens, begin to gradually increase the temperature and, stirring, cook for another 20-25 minutes. Place the jam, while it is still hot, and suitable sized jars (they must be sterilized first). Let it cool for an hour and a half, then cover with lids and store in a dry, dark place.

Recipe 4: How to make jam at home from grapes

Ingredients:

• 2 kg of grapes;
• 1 kilogram of granulated sugar.

Any grape variety can be used. Place the berries in a saucepan and mash. Remove all seeds but leave the skins on. Add sugar to the pan and place on the stove. Cook over low heat until the berries are completely cooked. Transfer the jam, while it is still hot, into the prepared container; it must be sterilized in advance, let it cool for a quarter of an hour, and cover tightly with the lids. Store canned food, like any other, in a dry, dark place.

Recipe 5: Simple Peach Jam

Ingredients:

• 2 kg peeled peaches, halved and pitted;
• 800 g sugar.

Finely chop the peach halves and place them in the pan. If they are ripe and very juicy, then there is no need to add water. If not, then add 5 tbsp. l. water. Place the pan on the stove and cook over low heat until the peaches begin to soften. Add granulated sugar and, stirring occasionally, cook for 2 1/2 hours. Transfer homemade delicious jam into jars; if you want to save for the winter, first sterilize them according to the recipe. Prepare the lids separately, and after half an hour, cover the jam jars with them. Store in the dark, otherwise the preservation will lose its color.

Recipe 6: Homemade Green Tomato Jam

Ingredients:

• 1 kilogram of green tomatoes, finely chopped;
• 400 g sugar;
• juice and grated zest of 1/2 lemon;
• salt.

Place the tomatoes, sugar, lemon juice and zest, and a pinch of salt in a separate bowl. Cover with a lid and let sit for several hours. Then transfer the mixture into a saucepan, place on the stove and cook over medium heat until fully cooked. Pour the finished jam into sterilized jars, cool slightly and close the lid tightly. Store in a dry, dark place.

Recipe 7: Delicious rhubarb jam

Ingredients:

• 2 kg rhubarb, chopped;
• 1 kg sugar;
• zest of 1 orange, grated.

Place the rhubarb in a cup, add sugar and cover with a lid. Let the mixture sit for 2 hours. Then place it in a saucepan, put it on the stove and bring to a boil. Stirring constantly, cook for 30 minutes. To determine the doneness of this recipe, pour a little jam onto a small plate; if the mixture drips slowly, it is almost ready. Add the zest and cook for another 5 minutes. When the jam is ready, carefully, so as not to burst the jar, transfer the jam into it. You should close the lids a little later, when the mass has cooled down. Store in a dry, dark place.

Recipe 8: How to make orange jam

Ingredients:

• lemon (1 piece);
• oranges (8 medium-sized fruits);
• sugar (depending on the weight of the processed fruit).

Carefully remove the thin skin from the citrus, being careful not to touch the white part. This is convenient to do with a special potato peeler. If you still hit it, remove it with a knife. Cut the zest into narrow strips - only half will be used for jam, the rest can be used in other dishes.

Divide the lemon and orange pulp into slices and remove all membranes. Weigh the fruits and add the amount of water corresponding to the recipe (in a 1:1 ratio). This mixture should sit for about a day. After citrus fruit, squeeze and weigh again - this is necessary to determine the amount of sugar (equal to the weight of the fruit). Place the oranges and lemons to simmer on the stove until the fruits are softened (this is about half an hour). Then pour the jam into sterilized jars.

Recipe 9: Homemade Orange and Ginger Jam

Ingredients:

• 3 large oranges;
• 1.5 cups sugar;
• 1 packet of vanilla sugar;
• 1 tsp ground ginger.

Peel the oranges, remove membranes and seeds and grind them in a blender (or meat grinder). Add the remaining ingredients and stir. Take a wide-bottomed pan or basin and simmer the jam in small portions until thick. The finished mixture should be poured into jars and stored in the refrigerator.

Recipe 10: Original Kiwi Jam

Ingredients:

• 2 kilograms of kiwi, peeled and chopped;
• 2 kg granulated sugar.

Place the kiwi in a saucepan, add sugar and, stirring constantly, cook over medium heat for half an hour. Remove the hot jam from the heat, let it cool for a couple of minutes, and pour it into carefully prepared jars. Cool before covering with lids. Store in a dry, dark place.

Recipe 11: Homemade gooseberry jam for the winter

The berries need to be sorted, to get rid of any diseased or spoiled ones. For jam, it doesn’t matter what size the berries are; it’s better that they are a little under-ripe. If you take ripe gooseberries, it is better to cut them and remove the seeds. You can also grind the berries together with the seeds in a blender.

Usually they put in quite a lot of sugar. In principle, this is a matter of taste, but the more sweetness, the lower the likelihood that the product will spoil. Therefore, it is customary to add granulated sugar in an amount of one to one. So, if you are cooking with 1 kg of gooseberries, you will need 1 kg of sand. As for water, jam does not require large quantities of it. According to the recipe, 250-300 ml of water is enough for 1 kg of berries.

Prepare the syrup in a water bath for 5-10 minutes. The berries are placed in syrup and cooked for another 10 minutes. Gradually and stirring regularly, you need to cook over low heat for 30-40 minutes. Ideally, if you want a thicker jam, the water should evaporate. But keep in mind the fact that the longer you cook, the more the gooseberry juice itself evaporates. In general, the process of cooking berries promotes the digestion of nutrients and vitamins.

Recipe 12: How to make lemon jam at home

Ingredients:

• 1.5 kg lemons;
• Cinnamon;
• 2 liters of water;
• 1 kg sugar.

You should choose your lemons responsibly. They should be juicy, ripe (this can be easily determined by their bright yellow color), with a thin peel. It is from such fruits that the most delicious jam will be made. Take one and a half kilograms of these citrus fruits, wash them thoroughly and dry them. Carefully peel them and cut them into small strips according to the recipe.

Cut the lemon fruits in half and squeeze the juice out of them all. You can use a juicer or manually. Don’t throw away the pulp and what’s left of the squeeze, it will be useful to us. Take a large saucepan and pour lemon juice, two liters of water into it, and add the zest. Place the pulp in a gauze bag and place in the same pan. Make sure the bag is tied tightly. It is these partitions that will subsequently make the jam viscous and help it harden like jelly.

Cook this whole mass over low heat for 2-3 hours. We determine readiness by how much less it has become - if the mass has evaporated by half, then the jam is already ready. Remove it from the heat, remove the bag of pulp. You need to put it separately and let it cool, then use a spoon to separate the remains from the bag. You can now throw away the bag, and then put the pan on the fire, after pouring all the sugar into it according to the recipe.

Bring the mixture to a boil, stirring constantly. The jam should boil for another 15 minutes until it becomes viscous. Remove from heat and leave to cool, because it needs to be rolled into jars already cold.

Recipe 13: Blackcurrant Jam

This version of jam is more like jam. Sort and wash the currants, selecting only the ripest berries. Rub the lightly dried fruits through a sieve or grind in a blender. Mix five hundred grams of sugar and half a liter of water in a cooking container, bring to a boil and prepare syrup in the traditional way. Place the grated currant mousse into the boiling syrup and cook over low heat for 15-20 minutes. Add the remaining 500 grams of sand and cook until tender.

Recipe 14: Original chestnut jam for the winter

Ingredients:

• 2 kilograms of chestnuts, peeled;
• 1 tsp. sea ​​salt;
• 1 kilogram of sugar;
200 ml rum.

Place the chestnuts in the pan, add salt and completely cover the chestnuts with water. Place on the stove, cover and cook for 45 minutes. Peel the finished chestnuts and rub them through a sieve. Transfer the resulting mass to a clean saucepan, add granulated sugar and 250 ml of water and, stirring occasionally, cook for another 40 minutes. 10 minutes before the end of cooking, pour in the rum and mix thoroughly. Once the jam is ready, it needs to rest for a few minutes, then carefully transfer it into the jars so that they do not burst, you can put a spoon in the jar. Cool the jars slightly and cover with lids. It is better to store the workpiece in a cool, dry place.

Recipe 15: How to make fig jam at home

Ingredients:

• 500 g sugar;
• 1 kg figs, peeled and chopped;
• a pinch of ground cinnamon.

Pour 500 ml of water into the pan, add sugar, put on the stove, boil and, stirring, cook until the sugar is completely dissolved. Add figs and cinnamon and cook over medium heat until thickened. Place the original jam in jars prepared in advance. If you want to store it for more than a week, the jars are first sterilized and then covered with lids.

Video recipe: Homemade jam

At canning with sugar Sugar serves as a preservative - at high concentrations (60% and above) it retards the development of most microorganisms. In this way they prepare jam, jam, jam, jelly and other similar products. We will look at each of them below.

Jam - making jam

Jam is a product made from fruits boiled in concentrated sugar syrup in such a way that they completely retain their shape and are completely soaked in sugar syrup. Storing jam is based on the fact that with a high sugar content in the solution, microorganisms that cause spoilage of fruits and berries cannot develop. Therefore, if there is less sugar than required by the recipe, or the cooking is not completed, the jam may ferment or become moldy. The same thing will happen if the jam is placed in a damp, poorly washed container, or if stored in a damp room that is not ventilated.

The best utensils for making jam are basins made of brass, aluminum or stainless steel. Typically, basins with a capacity of two to six liters are used. Larger containers should not be used, since strawberries, raspberries and other delicate berries are crushed under their own weight and the jam turns out boiled, in addition, the cooking time increases, which also negatively affects the quality of the jam. It is better to take dishes with low sides.

It is also not recommended to cook jam in enamel dishes, since if there is the slightest crack in the enamel, the jam will lose its appearance due to the penetration of iron into the product.

Pears, apples and some other fruits and berries are first blanched so that they are better saturated with sugar syrup and retain their shape during the cooking process. Sometimes, instead of scalding, the fruits are cut or pierced.

The most common way to make jam is to boil fruits or berries in sugar syrup, for which only white granulated sugar is used, because sugar with a yellowish tint gives the taste of burnt sugar.

To prepare syrup, a certain amount of sugar is poured into a basin or other container and poured with a measured amount of cold or hot water. Bring to a boil over medium heat, stirring continuously, and cook for several minutes. The finished syrup should be transparent and flow from the spoon in a continuous thread.

Carefully pour a measured amount of berries or fruits into the prepared syrup and mix very carefully (if the dish is small, you can lift it and shake it slightly). Cook the jam over low or moderate heat, avoiding a strong boil. The resulting foam must be periodically removed; to do this, the dishes can be shaken, then the foam will collect in the center and be easier to remove. The more thoroughly the foam is removed, the better the quality will be. jam.

It is very important to get it right determine the readiness of the jam. Undercooked jam will turn out liquid and will ferment quickly. Overcooked food will have a brownish tint and a bitter taste. When cooking comes to an end, intense foaming stops. The readiness of the jam can be determined by the following sign: drops of syrup placed on a clean, dry plate should not spread. Right cooked jam must be transparent and have a color characteristic of the fruit from which it is cooked.

For better saturation of fruits and berries with sugar, the jam is allowed to stand. To do this, after cooking, the jam is poured into clean aluminum or enamel pans without cracks, covered with gauze on top and left for 8-10 hours. Some jams, in which the fruits are quickly soaked in sugar (from black currants, raspberries, strawberries), are poured hot. In this case, the jars are sealed only after the jam has cooled. To do this, use paper lids made of parchment and cardboard.

The jam can be covered with metal lids. To do this, the jam is sterilized. To get sterilized jam, it is slightly undercooked during cooking, that is, it is boiled until the syrup becomes less thick, then hermetically sealed in glass jars, onto which special clamps are put, and kept in a saucepan with boiling water for 30 minutes. The jars are then cooled by adding cold water to the pan. If thick jam, then the jars are not sterilized, but washed well, then dried and heated in the oven for half an hour at a temperature of 100-150 ° C. The jam is laid out hot, covered with lids and rolled up. If all conditions are met, then self-sterilization of the jam occurs, that is, microorganisms trapped in a closed jar along with the air die.

Jelly - making jelly

Jelly- this is the juice of fruits or berries rich in pectin, boiled with sugar and congealed, such as quince, apples, rowan, black and red currants, gooseberries, viburnum, cranberries, sea buckthorn and others. Unripe raw materials contain more pectin substances. The main condition for obtaining jelly is sufficient acidity of the juice. Low acidity results in a weak jelly, so citric or tartaric acid should be added to non-acidic juices.

The technology for making jelly is quite simple. Freshly squeezed juice is filtered, poured into a basin or pan, sugar is added (preferably in several additions) and, with constant stirring, heated until the sugar is completely dissolved. The resulting syrup is brought to a boil and boiled for 20-30 minutes; during cooking, the initial volume decreases by about 1/3. The foam that forms during cooking must be skimmed off from time to time. A few minutes before the end of cooking, add citric acid (2-6 grams per 1 liter of juice, depending on the acidity). The jelly is ready when a drop of syrup on the plate hardens quickly.

The finished jelly is poured hot into dry, sterilized jars (preferably a small container) and covered with lids or parchment paper. For better preservation, the jelly can be pasteurized in water at a temperature of about 85 ° C for 15-30 minutes, depending on the volume of the container.

Puree - making puree

Puree is a pureed mass of boiled or raw fruits and berries. It is used for making marmalade, jam, jelly, and mousses.

Sorted and washed fruits or berries are placed in a saucepan, filled with water at the rate of no more than 1 glass of water per 1 kg of fruit, and boiled until softened. You can cook both whole and chopped fruits. Raspberries, strawberries, lingonberries and cranberries are boiled for 3-5 minutes, black currants and rowan berries - 5-8 minutes, apples - 10 minutes, pears - 20 minutes. The uncooled mass is rubbed through a sieve or passed through a meat grinder with fine holes. You can use an electric mixer for this purpose.

Received puree can be used to make marmalade or jam, or preserved. To do this, hot puree is poured into prepared hot glass jars and sterilized in boiling water: half-liter - 20 minutes, liter - 25-30 minutes, two-liter - 35-40 minutes, three-liter - 50-60 minutes. If the puree is made from cranberries or lingonberries, then it is enough to pasteurize it at a temperature of 90 ° C: half-liter jars for 15 minutes, liter jars for 20 minutes, two-liter jars for 30 minutes, three-liter jars for 40 minutes.

Strawberries, raspberries, blueberries, blueberries and some other berries can be pureed raw, the resulting puree heat to a boil, cook for 1-2 minutes, quickly pour into hot sterilized jars and seal tightly.

Jam - making jam

Jam is a fruit and berry puree boiled with sugar. It is prepared from fruits and berries of one type or from a mixture of them.

Assorted jam has a higher nutritional value and better taste. When preparing this jam, each type of fruit and berry is prepared separately, and then mixed and boiled with sugar. The combination of fruits and berries and their proportions can be very different. Fruits and berries intended for making jam must be ripe and have a high sugar content.

From prepared fruits or berries preparing puree, place in a prepared container, add sugar and cook with constant stirring until tender. Cooking time should not exceed 45 minutes. When cooking jam from low-acid fruits and berries, you can make 1 kg. add 2-3 grams of citric acid to the puree. The jam is considered ready if the sample cooled on a plate hardens into a piece and has a dense consistency.

The finished jam is poured hot into prepared jars. Properly cooked jam does not need to be hermetically sealed and pasteurized. The jars are covered with parchment or cellophane and tied.

Jam - making jam

Jam can be made from any fruits and berries. The jam has a wonderful taste and aroma and is quite easy to prepare - it is cooked in one step.

The integrity of fruits and berries may not be preserved when making jam. The syrup in jam, unlike preserves, should have a jelly-like consistency and not spread. Therefore, to make jam, it is better to use fruits and berries with a high content of pectin substances, such as apples, quince, black and red currants, rowan, viburnum, gooseberries, cranberries, rose hips and others. If jam is made from fruits low in pectin (strawberries, cherries, plums, raspberries, pears and others), then 10-15% of the juice of other fruits that produce a jelly-like mass must be added.

Pectin juice, added when cooking jam, jelly, marmalade, is prepared as follows: apples (or quinces) are placed in a pan, poured with water at the rate of 1 glass of water per 1 kg. apples and boil for 30-40 minutes. The resulting juice is drained and the mass is squeezed out.

The prepared fruits or berries are placed in a saucepan or basin, covered with sugar or poured with 75% sugar syrup and cooked, stirring constantly, until done, which is determined in the same way as when making jam. Cooking time is approximately 30-40 minutes.

Ready jam pour hot into prepared jars. When the jam has cooled, cover the jars with parchment or cellophane. If desired, the jars can be pasteurized for 10-15 minutes at a temperature of 90-95 °C.

Marmalade - making marmalade

Marmalade is a fruit and berry puree that has a jelly-like consistency and is boiled down more than jam. Usually marmalade is boiled in a water bath. To do this, pour water into a wide bowl, to which salt has been added at the rate of 1 glass of salt per 2 liter of water. A wooden grate is placed at the bottom of this dish, on which a smaller pan with the prepared puree is placed. For 1 kg. mashed potatoes usually take 500-600 grams of sugar. If marmalade is prepared from fruits and berries with a low pectin content or low acidic content, such as cherries, raspberries, strawberries and others, then per 1 kg. puree add 200-250 grams of puree from well-gelling fruits and berries, such as apples, currants and others, or 1.5-2 glasses of apple juice rich in pectin.

Duration cooking marmalade should not exceed one hour. Welded hot marmalade pour onto a baking sheet in a layer of 2-3 cm, allow to harden, then cut into pieces of the desired shape, sprinkle with granulated sugar and lightly dry in the oven at a temperature of 50-60 °C.

Pastila - making pastila

Pastila is a fruit and berry puree, whipped with sugar, sometimes with the addition of egg whites, and dried in the oven. The pastille should have a loose consistency.

Beat the fruit and berry puree with a whisk or in a mixer, as a result of which it should increase in volume and lighten slightly. After this, the resulting mass continues to be beaten, gradually adding sugar. The process continues until the sugar is completely dissolved (about 15 minutes).

Place the whipped puree in a layer 2 cm thick on a baking sheet lined with parchment paper, greased with vegetable or melted butter, lightly smooth the surface with a knife and put it in the oven or stove to dry. The pastille is ready when it is dry and does not stick to your fingers. Drying duration - up to 12 hours, temperature 50-60 °C. During drying, you must ensure that the pastille does not burn.

If desired, crushed nuts, crushed orange peels, etc. can be added to the puree whipped with sugar before drying. puff marshmallow. To do this, the already dried layers are placed one on top of the other, coating each layer with whipped puree, and dried in the oven.
Ready marshmallow sprinkle with powdered sugar, wrap in parchment and place in boxes. Store in a dry, cool place.

Smokva - cooking figs

Fig is a berry puree, heavily boiled with sugar and dried. For cooking figs Place the puree in a saucepan, mix with sugar and, with continuous stirring, boil until states of jam. The finished mass should easily lag behind the dishes.

The resulting mass is spread in a layer 1-2 cm thick on baking sheets, previously covered with parchment greased with vegetable oil, and dried in the oven or oven. Drying duration - up to 10-15 hours, temperature - 50-55 ° C. The finished figs are cut into pieces, rolled in powdered sugar and placed in jars, which are covered with parchment. Store figs in a cool, dry place.

Candied fruits - cooking candied fruits

Candied fruits are boiled, dried and candied fruits or berries (whole or sliced). Apples, pears, plums, quinces, cherries, cherries, rowan berries, apricots, tangerines, oranges, lemons, melons, pumpkins, and watermelon rinds are suitable for making candied fruits.

First, the fruits are boiled, like jam, in sugar syrup until tender (you can even overcook them slightly). The boiled fruits are placed in a colander or sieve until the syrup has completely drained. Then they are slightly dried at room temperature or in the oven at a temperature of no more than 35-40 ° C. The resulting fruits are sprinkled with granulated sugar at the rate of approximately 200 grams of sugar per 1 kg. fruits and mix or shake the sieve to distribute the sugar evenly, after which they can be dried again in the oven at the same temperature.

The finished candied fruits are placed in glass jars and covered with parchment. In a dry place candied fruit can also be stored in wooden boxes or boxes lined with parchment.

Bon appetit!