Homemade jam. Homemade jam recipes

How to make jam from different fruits and berries. Advice

Every hostess needs to know how to cook jams, marmalades or jams from various fruits or berries for the winter. Homemade delicious preserves, jams and jam will become a delicious sweet treat for your family. A spoonful of tea jam in winter will warm you up and give you the delight of summer taste from a jar.Summer and autumn are seasons of a large number of crops of various fruit and berries... This variety allows you to make many different tasty blanks sweets for the winter.

Boil 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 it is impossible, for example, to cook an apple with the same amount of sugar as a cherry. Likewise, 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 of cooking any jam or jam is tableware in which they are boiled. It is necessary to take only aluminum or stainless steel cookware. Never use enamel cookware, it always burns in such cookware.

Also best suited for making jam wide crockery for example the pelvis. When boiling jam, more liquid evaporates in the bowl, and therefore the jam will be thicker, and the berries or fruits do not boil over and remain intact.

Another important rule for making jam is cooking temperature... The jam is cooked over low heat, do not let it boil violently.Jam cooking time is always detected after boiling.

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

Pear

(How to cook jam and pear jam)

Various jams are made from pears. It can be cooked in pieces or cooked delicious pear jam... Different pears need to be chosen for different purposes.

Pear Jam

If you want to cook jam, then you need to take well-ripened and already soft pears, such pears will boil well until mashed potatoes. Pears must be peeled and cored. Cut as small as possible. For jam, you do not need a lot of sugar, for 1 kg of pears you need to take 500 g of sugar, you do not need to put it anymore, the pear is not sour fruit and does not require a lot of additional sugar.

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

Pear jam

In order to cook pear jam, it is necessary to choose hard varieties of pears and it is better to take unripe pears, they will better keep their shape. Always peel pears, they are tough 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 cook it in pieces, you need syrup. For jam, you need 1 kg of sugar for 1 kg of pears.

You do not need to cook the jam for a long time. After boiling, the pears are boiled for no more than 15 minutes. It is better to boil them three times for 5 minutes from the moment of boiling. Letting them cool down 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 kind of apple.

Apple jam

To make jam from apples, they are always peeled and cored. Chop 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. Pour some water on the bottom of the pan before cooking. The jam is always cooked over low heat, it is necessary to cook until the apples are boiled.

Apple jam

From apples, jam is cooked exclusively from the "Raika" apple variety, it is small and therefore it can be cooked as a whole without letting it boil down. (Of course, you can take other varieties, but it is from this variety of apples that the jam is simply amazing). Jam apples are not peeled. You can even leave the ponytails, it is more convenient to eat it this way. For jam, you need to take 1 kg of sugar per 1 kg of apples. This jam is cooked for 2 days, 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 plum jam and jam)

Plum is a very popular fruit for jam. Plums are used to make delicious preserves and jams. All types of plums are used for them.

Plum jam

Plum jam is prepared with or without pits. For pitted jam, the plum is divided in half and the pitted is removed. For jam, 800-1000 grams are used, depending on the acidity of the plum. Pitted jam is cooked for 10-15 minutes after boiling.

Pitted jam is cooked from whole plums, the proportions of sugar for this jam are the same as for split pitted plums. It takes 15-20 minutes to cook such jam on low heat.

Plum jam

Plum is perfect for a variety of jams. To prepare the plum, the bone is divided and removed. Then the plums are passed through a meat grinder with a fine mesh, or through a Strumok juicer, or are interrupted by a blender. So de you can pre-steam them and grind them through a sieve, but this is a very long and complicated process, because the methods given above are used more often. For cooking, you need 1 kg of sugar to drain 1 kg. Jam is cooked over low heat, be sure to stir constantly so that it does not burn. After boiling, it is boiled for 20 minutes.

Apricots

(How to make jam, jam or apricot jam)

Various preserves, marmalades and jams are prepared from apricots. Apricots are always prepared quickly and always tasty aromatic jam is obtained. Before cooking, apricots are thoroughly washed, because their surface is fleecy, there is always a lot of dust on them, which is difficult to wash off.

Apricot jam

Apricot jam is made from dense apricots by picking slightly unripe apricots. The bones are removed. For cooking, you need to take 1 kg of sugar for 1 kg of apricot. Jam is brewed in several approaches. After boiling, boil for 5 minutes, then cool and repeat the procedure several times. This is the only way to make apricot jam so that they remain intact.

Apricot jam

Apricot jam cooks faster than pear or apple jam. For jam, you need well-ripened apricots, which have already become soft. For him, apricots are needed, in which there are no hard veins, because no matter how much you cook it, they will only become tougher 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. A little water must be poured into the bottom of the dish so that the apricots do not burn. Jam is cooked until the apricots are boiled to the state of jam.

Apricot jam

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

Cherry

(How to make cherry jam or jam)

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

Cherry jam

Cherry jam is prepared with pitted and pitted.

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

To make pitted jam, you need to wash the cherries and remove the pits from them. For cooking, you need to take 1 kg of sugar per 1 kg of cherries already without pits. This jam is cooked within 10 minutes after boiling.

Cherry jam

Pits are removed from cherries to make jam. Then you need to skip the cherries through a meat grinder with a fine mesh or interrupt 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 cook raspberry jam. Raspberry with sugar)

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

Raspberry jam

For making jam, raspberries are not washed, 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. Cook the raspberries over medium heat, never let the raspberries simmer too much. It is necessary to cook the jam no longer than 10 minutes after boiling.

Raspberries, grated with sugar

Raspberries, grated 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. It is necessary to store such a workpiece only in the cold.

Strawberry

(How to make strawberry jam)

Strawberry jam in winter is always a real delight. Making strawberry jam is easy. It can be cooked in two flavors, you can boil whole strawberries or grind them.

Strawberry jam

Always rinse the strawberries well before cooking, the berries grow close to the ground, they may have soil on them that can carry botulism. Be sure to sort out 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.

Chopped strawberry jam

For the preparation of such a jam, berries are also prepared. Then they are interrupted 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 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 made from currants.

Currant jam

To make currant jam from berries, it is necessary to remove the remnants of the inflorescence, if any, the tails are also cut off. For cooking, 800-1000 g of sugar is taken for 1 kg of currants, depending on how sour it is. Such jam is cooked within 10 minutes after boiling.

Currant jam

To make currant jam, it must be peeled in the same way as for jam. Then it is crushed in a meat grinder with a fine mesh or interrupted 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 it through a sieve. For 1 kg of currants, you need to take 1 kg of sugar. Jam is boiled for 10-15 minutes after boiling.

Gooseberry

(How to make gooseberry jam and jam)

Gooseberries are very commonly used in preserves and preserves. Any kind of gooseberry is suitable for jam and jam.

Gooseberry jam

Any gooseberry is suitable for jam, you can take both unripe and completely ripe gooseberries. Unripe gooseberries produce denser berries, while ripe gooseberries produce softer ones. Be sure to cut off the rest of the inflorescence and the tail of the berry. For cooking, take 600-1000 g of sugar per 1 kg of gooseberries, depending on the degree of maturity of the gooseberries. The more ripe the gooseberries are, the less sugar you will need. It is necessary to cook the jam within 15-20 minutes from the moment of boiling.

Gooseberry jam

To make jam, the remains of inflorescences and tails are also removed from the berries. For jam, gooseberries are passed through a meat grinder with a fine mesh, and then they can still be chopped with a blender. It is difficult to wipe the gooseberries through a sieve, therefore they are often left simply chopped. To make jam, you also need to take 600-1000 g per 1 kg of gooseberries, depending on the degree of maturity of the gooseberries. Jam is brewed for 15-20 minutes over low heat, stirring constantly.

Throughout 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.

Make delicious jams and jams and enjoy delicious and natural sweets all winter long!

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Who hasn't heard of jam these days? A delicacy with an English name has firmly entered the life of a modern person. What is the use of jam and when can you use it? You will find the answers to these questions below. And the following content of the article will help you find a question of interest.

The difference between jam and jam, confiture and preserves

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

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

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

For jam, it is better to use fruits and berries with a lot of pectin. These include all citrus fruits, gooseberries, currants - black and red, sour apples, plum.

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

Unlike jam, where the fruits are pre-ground or puréed, chopped fruits or berries are used to make jam. In the process of cooking, they boil down and lose their integrity. This jam is not like jam or confiture.

Another difference between jam and preserves and marmalades is that you cannot use overripe or crumpled fruits to make jam. The content of pectin in them is not enough to obtain the desired jelly-like consistency, so the jam will turn out to be liquid.

The benefits and harms of jam

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

But this does not detract from the benefits of jam. This dessert was and remains one of the healthiest sweets. The vitamins and trace elements stored in the jam can help your health, for example, during a cold or autumn blues.

Orange jam is good for vitamin deficiency and disruption of the digestive tract. It also helps to lower blood pressure a little.

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

Raspberry jam will be indispensable for colds. It supports immunity well and has antipyretic effects.

Apple jam lowers blood cholesterol levels, and lingonberry jam strengthens the immune system. Each jam keeps in itself beneficial features fruits and berries from which it was prepared.

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

The subtleties of making jam

Features of cooking 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 a good jam is choosing your dishes. Jam, like jam, must be cooked in a wide saucepan or a bowl with a thick bottom. The large surface area from which the liquid evaporates is the first ingredient 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. A little unripe can be added to ripe fruits. This will increase the gelling capacity of the jam.

It is important to observe the proportion of fruit - sugar. Better to take the amount 1: 1 or reduce the sugar content. Otherwise, you risk killing the bright taste of the fruit.

The main rule for making jam is to comply with the temperature regime. The fire should be strong for the first 10-15 minutes. After, when the fruits give juice and boil, you need to reduce the strength of the flame. The jam should boil constantly, but not hard. To do this, adjust the heat a little - decrease or increase.

And you need to stir the jam constantly. A wooden spatula or spoon is best for this. Be sure to run it along the bottom and walls of the pelvis. This will prevent the jam from burning, and it will become much easier to wash the dishes after cooking.

How to determine if the jam is ready?

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.

Reliable check of jam readiness consists of three stages.

1. Checking the bottom of the dishes. Run a wooden spatula along the bottom of the bowl or saucepan in which the jam is boiling. If the mass did not close immediately, then the jam is almost ready.
2. Spoon check. All culinary forums and sites advise you to check the readiness of the jam in this way. Spoon some hot jam and let it drain. The sweetness should flow in a thin trickle, and not fall in drops.

Spoon the jam again and let cool. The finished jam will fall off the spoon as a jelly-like piece, rather than dripping off like a hot product.

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

What to do if the jam is liquid or does not thicken?

Making jam is the anticipation of real English breakfasts with tea and toast. And, now, when the sweetness is almost ready, an unpleasant thing turns out: the jam turned out to be too liquid. Is the pleasure of spreading jam on toast or adding it to pies “covered with a copper basin”?

Even so, the jam can still be saved. There are at least three ways to thicken jam that is too thin.

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

Is this a good way? Together with the excess liquid, useful substances and vitamins leave the jam. Additional heat treatment destroys the remaining micro and macro elements, making the jam thick but unhealthy.

Some cooks have the idea to add a little starch to liquid jam. In jelly, you can! Why not do the same with jam?

Sometimes the starch gives the jam a specific flavor. But, ultimately, 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 over starch. Semolina will definitely not give an undesirable taste. A glass of jam will need from 1 teaspoon to 1 tablespoon of cereal, depending on the original 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 the thickest it is obtained from sour fruits containing a large amount of pectin: all types of citrus fruits, apples, peaches, nectarines or pears.

To naturally increase the gelling properties of other fruits, add slices of lemon or orange peel when making the jam. This will not affect the taste of the dessert, and the consistency of the jam will turn out much better.

Sometimes experienced housewives it is advised to add some unripe fruits to good berries and fruits for jam. The acid present in them also increases the gelling capacity of the jam.

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

Why does jam come out of pies?

The first thing that begs the thought is that the pie jam was too runny. In this case, the filling needs to be slightly thickened. You can read about how to thicken the jam here.

If the consistency of the jam is not satisfactory, then the whole point is in the dough. It could turn out to be too thin, and the jam boiling during the baking process simply tore apart the unbaked barrier. Poor-quality tuft 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 run out. As it heats up quickly, it will seep through the forming flesh of the patty.

What if the jam is fermented or soured?

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

If after that 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 beaker: 250 ml or 250 g (whole glass).

The 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 fluctuate slightly depending on the type of jam.

The nuances of using jam

Can jam be diluted with water?

Often housewives, especially mothers, ask themselves the question: is it possible to cook compote from jam?

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

Is it possible to jam in the post?

Jam consists entirely of herbal 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 real purpose of fasting. Without spiritual purification and abstinence, fasting becomes an ordinary diet. Is this what you are trying to achieve?

Can you jam while dieting?

Jams and preserves are considered one of the healthiest sweets for a reason. Thanks to proper cooking, vitamins and minerals are preserved in them, which are especially needed by a losing weight person.

Avoiding sweets completely is the most common way to start a diet. But it has long been established by doctors that such a sharp change in diet is harmful to the body. In addition, a psychological factor comes into play. Refusal from favorite sweets can lead a person into a depressed state and cause an early breakdown in the diet.

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

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

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

Is it possible to jam with gastritis?

Gastritis is a long-term, chronic disease. His treatment can take months or years. During gastritis, can you afford a little sweet treat - jam?

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 check with your doctor before adding jam to your diet for gastritis.

Is it possible to jam with 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 does not apply to such products. But during an exacerbation of pancreatitis, sweets are strictly prohibited. It's not even about the sugar content, but about the presence of the so-called "fast carbohydrates".

If the disease has passed into the stage of remission or weakening, then the list of acceptable products expands. With pancreatitis, you can eat and jam, but in fairly limited quantities.

Can you jam while pregnant or breastfeeding?

There are no significant food restrictions during pregnancy. Jam can also be eaten, but in moderation.

A nursing mother should carefully monitor her diet. Jam should be introduced into the diet gradually, starting from one or two tablespoons per day. Be sure to monitor your baby's reactions. 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 after that we switch to “bright” red jams - cherry, strawberry and the like.

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

Berry jam- This is a very popular delicacy that tastes little different from jam. The only difference between these two types of sweet preservation is the consistency. Jam is more like a very dense jelly, which occasionally contains pieces of berries or fruits, while the jam is quite runny.

The history of berry jam dates back to the times of Ancient Greece. At first, the Greeks boiled various fruits and berries in honey, resulting in a dessert reminiscent of classic jam. Society liked the idea, and soon the recipe for making sweets spread to other countries, having suffered a lot of changes. For example, the inhabitants of the Middle East added various aromatic seasonings such as vanilla or cinnamon to jam, which made it possible to make the taste of the preparation richer and more unusual.

In Russia, at first, jam was also prepared with honey, boiling the mass until it began to decrease in volume by as much as ten times! With the help of ready-made treats, colds and coughs were treated, and it also acted as the main dessert during tea drinking. It was only in the eighteenth century that sugar was used instead of honey for making berry jam. The process of preparing treats with sugar syrup has become much easier, and also made it possible to find many different ingredients, from which the jam was subsequently made.

Nowadays, the process of making berry jam, or, as it is also called, confiture, has hardly changed. It still consists in boiling berries in sugar syrup, which will certainly blanch before cooking. The integrity of the ingredients in the finished product depends on the idea of ​​the chef who prepares it. Berry jam can have a completely smooth consistency, resembling a jelly, or it can contain berry pieces or even whole ingredients.

Cooking applications

In cooking, berry jam is used mainly as a filling for pies, cakes, pastries or buns. It is very tasty to eat pancakes or pancakes with it, as well as simply add it to tea to diversify the aroma and taste.

This kind of preservation is especially suitable for cooking dishes that are heat-treated during the cooking process: brass pies, closed pies and buns stuffed with berry jam are very tasty and aromatic. At the same time, the taste of the filling does not suffer at all due to thermal effects.

Homemade berry jam is considered the most delicious. It's no secret that manufacturers of sweets rarely care about the health of their consumers, so store-bought treats most often contain a large number of flavors and harmful flavors. This makes production easier financially, but for the consumer it is far from being a plus.

Homemade berry jam is another matter. It will turn out not only tastier than its store relatives, but also more useful! So you can be sure that the treat is made only from natural products and will not harm your body.

You will learn how to properly prepare such a delicacy at home in our article.

How to make berry jam at home?

You can make berry jam at home according to many recipes, using a variety of berries and natural flavors to your taste. The main thing is to choose high-quality fresh berries, as well as to arrange them correctly. You should also know that the most delicious jams come from ingredients with a high pectin content. If there is not enough of it in the berries, you can add agar-agar to the list of ingredients.

You can prepare a delicacy both in the traditional way, using a saucepan or bowl, or in a slow cooker or bread maker.

We suggest that you take note of a few quick recipes for making berry jam.

• Take a kilogram black currant and one and a half kilograms of sugar, blanch the berries in boiling water, crush and add sweetener. Mix all this well and cook until tender. At the same time, you can add other berries to the currants, making a very tasty mix.
• Cherry jam can be prepared as follows: wash three kilograms of cherries thoroughly and free from pits. Then put them in a meat grinder, twist and send them to a saucepan, and then to fire. Boil the cherries for about forty minutes, add a little baking soda. Do not remove any foam that appears. When the mixture turns red again, add a kilogram of sugar and cook for another forty minutes, stirring constantly with a wooden spoon. After the dish is ready, let it cool down and place over the jars.
• Berry jam from lingonberry it is also very easy to do it yourself. To do this, take four large glasses of lingonberries, pour three glasses of water and add two glasses of sugar. Mix all this and place on fire, stirring regularly. When the mixture is soft and smooth, use a blender or wooden pusher to chop the berries. Then cook the mixture until tender.
• if you love raspberries, then making jam from it can also be very simple. To do this, wash juicy berries in the amount of one kilogram and pour in one hundred grams of sugar. Cook over medium heat, stirring constantly, then blend at the end of the cooking process.
• Also, delicious jam is made from berries. gooseberry... To prepare it, you need to take a kilogram of berries and half a kilogram of sugar, combine it all in a saucepan, add a little water, crush the gooseberries and cook until tender. You can puree this jam if you wish.
• Prepare an original delicacy from honeysuckle can be as follows: take a kilogram of berries and sugar, combine in a saucepan, add a couple of glasses of water and cook until the ingredients are tender. Then grind them with a blender and cook for a few more minutes until tender.

Having prepared delicious berry jam on your own, you can enjoy it at any time, as well as please your family. In addition, your baked goods will taste significantly better if you add berry jam as a filling.

Preserves and jams- these are fruit, berry, and sometimes even vegetable delicacies cooked in a sweet environment (sugar or sweetener, honey, molasses). In addition, sometimes the main ingredient of such delicious food there may be nuts and edible flowers.

Preserves and jams are a sweet type of preservation, the preservation of which for a long period of time is ensured by sugar added in significant quantities. Thanks to this component, the protoplasm of harmful microorganisms is dehydrated, respectively, they cannot multiply and the product does not deteriorate.

What is the difference between jam and jam? These two varieties of sweet canning are combined into a general category of candied products. This means that the principle of recipes for both types is to increase the amount of sugar in the canned product and reduce the water content. However, in the jam, the raw materials should not lose their shape. This is achieved by means of certain procedures (aging of fruits in syrup, boiling of raw materials in several approaches, etc.). Jam, unlike jam, can have a puree structure. The retention of the shape of the fruit is optional. Another difference between the two types of sweet preservation is that syrup in jam can be liquid, but in jam it must certainly be jelly-like. In addition, jam is a designation of a primordially Russian delicacy, while jam refers to traditional English cuisine.

It is not so difficult at home to prepare the "correct" jam with a thick transparent syrup, in which the fruits are firmly held, without settling to the bottom of the jar and not floating to the surface! It is important to adhere to the technology of recipes for their preparation and not deviate from it a single step!

Homemade jam should be prepared, taking into account the following recommendations:

1. The fruits from which the jam is prepared must be whole, if necessary, they can be cut into pieces, but large.
2. Fruits, berries, vegetables, nuts, flowers are pre-processed. They are washed, cleaned if necessary, and removed from the bones. Sometimes they are also blanched to preserve color and shape.
3. The ratio of fruits and sugar should be one to one, but only in volume (in liters), and not in weight (in kilograms).
4. Hard fruits are boiled in sugar syrup, and tender fruits are first sprinkled with sugar and sent to cook on the stove only after they have let the juice out.
5. First, the jam is boiled over high heat, then it is reduced to a minimum. You do not need to stir the mass during cooking.
6. In the process of cooking, it is imperative to remove the foam from homemade jam.
7. Although you cannot stir the jam during cooking, it is permissible to shake the container in which it is located by the end of cooking.
8. In order for the jam not to be overcooked, the process of cooking it is carried out in stages (15-20 minutes of cooking are replaced by 3-4 hours of cooling, then again cooking, etc.).
9. Especially delicate fruits such as peaches and apricots are not subject to prolonged heat treatment. They are only doused with hot sugar syrup a few times and boiled for just a couple of minutes at the very end of cooking. But hard fruits such as quince and strong pears, on the other hand, are slowly boiled in sugar syrup.
10. The jam should cool in the same container as it was cooked. In this case, it should be covered with a linen towel (it will take on excess moisture).
11. Jam is poured into sterilized jars in a cold state, and then they are rolled up with sterilized lids.

The readiness of the jam is assessed not by the duration of its cooking indicated in the recipe, but by certain characteristics:

• the foam disappears from the surface of the treat;
• the syrup becomes clear and strong;
• the fruits acquire a certain transparency.

You can check the readiness of the jam in this way: a drop of syrup is dripped onto the index finger, then the index finger is connected to the thumb, after which they are bred. As a result, a tearing thread should form between the fingers. Its fragility indicates that the jam has been digested. But the thread is completely absent only in undercooked jam.

Making the “right” jam is many times easier than making the “right” jam, since the fruits in it do not have to be kept in full condition. By the way, for the same reason, recipes for making jams allow the use of mechanically damaged fruits.

Almost any fruit and berry can be used to make jams, but those that contain a lot of pectin and a sufficient amount of acid are best suited. Such requirements, for example, are met by quince, gooseberries, plums, apples. All other fruits can also be used, but in this case, it is necessary to add gooseberry or applesauce to them, which will have a gelling effect on the jam (perhaps due to the content in them of a large amount of the same pectin).

Preparing fruit for making jams is the same as for making jam. Some recipes still offer an additional procedure. So, cranberries, gooseberries and currants are additionally kneaded so that these berries can be better saturated with sugar.

Fruits prepared for jam are covered with sugar or poured with sugar syrup, and then boiled until tender. The readiness of this delicacy can be determined due to the fact that the pieces of the fruit become translucent, and the foam collects in the center.

Homemade jam is sealed hot and always in pre-sterilized jars.

The required amount of sugar for certain fruits and berries is different. Let's indicate the correct proportions for some of them:

• for 1 kg of cherries, strawberries, strawberries, raspberries, plums, add 1 kg of sugar;
• for 1 kg of apricots, quince, cherry plum, apples - 1.2 kg of sugar;
• for 1 kg of cranberries and black currants - 1.5 kg of sugar.

In custody…

Preserves and jams are wonderful treats that you can prepare for the winter. Incredibly tasty and at the same time very useful, in winter they become the most valuable find. Although there are some peculiarities in the preparation of both preserves and jams, it is still worth starting to create them. In winter, your household will be very grateful to you for the time and effort spent in the summer.

If you haven’t ever cooked preserves and jams, or you are looking for a new one original recipe, then you should definitely study this section. In it you can find a lot of "goodies" with detailed home cooking technology. In addition to textual descriptions, recipes also contain step by step photos that illustrate in detail the entire cooking process. Even newcomers to cooking using such recipes will be able to easily cook delicious jam or jam.

Strawberries are one of the most popular berries in the world. Its delicate, sweet-sour taste and soft, juicy texture evoke gastronomic delight in many people. But this is not the only reason why the royal berry is attractive, because in addition to its gustatory and aromatic delights, it contains a whole storehouse of useful substances. Vitamins, trace elements, acids have a beneficial effect on the human body both inside (when eating berries) and outside (when using the fruit as a cosmetic). However, this amazing and healthy berry does not grow all year round (greenhouse cultivation is not taken into account) and in order to feast on strawberries in the cold, many different options have been invented for its preservation. One of the most popular ways is strawberry jam, which not only retains the beneficial properties of this amazing berry, but also has an excellent texture, smell and, of course, taste.

A recipe for strawberry jam for the winter, which can be prepared in several ways, try it right now.

This is the simplest and most commonly used method.

This delicious strawberry jam requires just three ingredients:

• strawberries 1 kg;
• sugar 1 kg;
• lemon juice of one fruit.

The cooking process is as follows:

1. Pure, selected berries are sprinkled with sugar in a 1: 1 ratio and left for two hours for the strawberries to give juice.
2. The resulting syrup is poured into a large pot and put on fire.
3. Berries with sugar are placed in the boiled juice and boiled for 10 minutes. Lemon juice is added, which will add spice to the wonderful dessert and remove excessive sweetness.
4. Strawberries boiled in syrup are ground with a blender and the resulting mass is put on the fire for cooking for 20-30 minutes.
5. Prepared jam is poured into sterilized and dry jars.

The jam is ready.

On a note. For the final boil, you can use a large saucepan to increase the evaporation area and make the jam thicker.

Strawberry jam five minutes quick and easy recipe

This is one of the most common types of jam making. Due to its speed, simplicity and usefulness, this method is used by many housewives.

It is as follows:

• strawberries 2 kg;
• sugar 0.8 kg.

Wash the harvested crop, peel off the stalks, remove rotten and wrinkled fruits. Using a blender, meat grinder or pusher, turn strawberries into puree and cover with sugar.

Put the resulting mixture on fire, boil, remove the foam and cook for five minutes. Then cool and repeat the procedure twice, to evaporate more moisture and get a thick jam, after 8 hours.

Dessert in a slow cooker

Modern appliances make kitchen work much easier. You can use a multicooker to create a wonderful jam that won't work under normal cooking conditions. She will not only give the hostess more free time, but will change the consistency of the usual delicacy, making it more tender, dense and rich.

Strawberry jam recipe:

• strawberries - 1 kg;
• sugar - 700 g;
• citric acid - 1 tsp;
• gelatin - 1 tsp. (previously diluted in 100 ml of boiling water).

The principle of cooking remains the same as if a saucepan was used, with the only difference: strawberry puree with sugar is prepared in a separate container and only then transferred to the multicooker bowl. Then the "Extinguishing" program is selected for 1 hour. When the time comes, the jam will be ready. If desired, you can add gelatin for thickening or additional components. The ready-made jam must be poured into pre-prepared jars, which will preserve an excellent delicacy for a long time.

Strawberry jam is not only able to decorate any dish, but itself can become a wonderful dessert that will fill the cold season with the aromas of summer and warmth.

On a note. The addition of lemon juice preserves the color of the jam and gives it a special flavor.

Delicious and thick strawberry jam

There are a number of different recipes, where not only standard ingredients such as strawberries, sugar and lemon juice can participate, but also additional elements that will make the dish taste richer and richer. These components include mint, orange, apples, white chocolate. It is better not to add all these products together, so that they do not interrupt the taste of each other.

We offer the following recipe:

• 2 kg of strawberries;
• 1 kg of sugar;
• 500 g of orange pulp;
• 40 g of gelatin (previously diluted in 200 g of boiling water).

Prepare delicious and thick strawberry jam as follows:

1. Preparation of berries: washing, cleaning from green leaves, removing rotten and damaged fruits. The orange is peeled and chopped with a blender.
2. Processing: chop strawberries until smooth (puree). Pass through a sieve to weed out small bones. This will add beauty and tenderness to the jam.
3. Cooking: sugar and orange are added to the puree, the whole mixture is cooked over medium heat for 20 minutes. For quick dissolution of sugar and uniform heating, it is necessary to constantly stir the boiling mass. Additional ingredients can be added as desired.
4. Completion: after 20 minutes, the pan with the jam is removed and covered with a cloth (gauze, towel) so that it absorbs moisture, and the jam becomes thick. It is advisable to repeat the cooking step twice in order to obtain the optimal consistency of a great dessert. During the last cooking add the gelatin.

On a note. Removing the seeds from the crushed berries will add tenderness to the jam.

How to make strawberry pectin jam?

A dense and tasty strawberry jam is obtained by adding gelatin or pectin, a thickener extracted from the peel of citrus / apples, during the preparation process.

For a thick dessert you will need:

• strawberries - 1 kg;
• sugar - 200-300 g;
• pectin - 20 g.

How to make strawberry jam:

1. Sort the berries, rinse and grind, then add sugar and gelatin to the puree.
2. Pour the resulting mixture into a saucepan, put on fire and cook for 5-7 minutes. When the consistency of the jam reaches the desired thickness, the pan is removed from the heat and the resulting mass is poured into specially prepared jars.

On a note. When boiling, the white foam protruding from the top can be removed if desired, but if left, it will add a rich taste and piquant notes to an exquisite delicacy.

Jam from wild strawberries for the winter

Forest strawberries, or simply strawberries, have an interesting "forest" flavor. Strawberry jam will be an excellent dessert for tea drinking in the winter season. If possible, try to pick up a bucket of wild berries during the season and close the strawberries for the winter.

Jam from wild strawberries is very simple to prepare:

• 3 kg of strawberry berries;
• 3 kg of granulated sugar.

First, we prepare the berries: wash, clean from green leaves. Next, we take a large container and grind the strawberries with sugar in it, you can use a sieve and wipe it by hand, or skip the berries through a meat grinder. There is no need to add water, the berry is juicy enough, and the jam should turn out to be thick. We put the jam on low heat. As soon as the jam boils, we mark for 1.5 hours (it may take 2 hours) and cook, stirring occasionally. Do not forget to periodically remove the foam. The jam should boil well, acquire a thick consistency.

While the jam is boiling down, prepare the jars. We wash, sterilize in a convenient way, keep the lids in boiling water for 5 minutes. After boiling, do not let the dessert cool down and put it in the jars while hot, wrap it up and leave to cool.