Jam recipes - how to cook homemade jam quickly and tasty. How to cook jam How to cook apple jam - secrets
A jar of homemade, hand-made jam will help you remember summer in winter and refresh yourself with vitamins.
So, we cook jam and everything will work out for us!
Advice. If you close the jam with a regular lid, without pasteurization and seaming, put a circle of filter paper soaked in alcohol or vodka under the lid. This will protect your jam from mold during long-term storage.
1. Royal gooseberry jam
Products:
1. Large green unripe gooseberries - 5 cups
2. Sugar - 1 kg.
3. Cherry leaf - 2 cups
4. Water - 3 glasses
5. Peeled walnut - 2 cups
How to cook royal gooseberry jam:
Release the gooseberries from the stalks, “flowers”, carefully cut and remove the pulp with seeds from the nick, trying to preserve the integrity of the berry.
Pour 1 cup of cherry leaf with water, bring to a boil and simmer for 3-5 minutes, making sure that the water remains green.
Strain, pour over the berries, put in a cold place for 24 hours. Prepare the second glass of cherry leaves as follows - remove the rough parts, divide each leaf into 4 parts.
Drain the cherry broth from the berries and put a piece of cherry leaf and a piece of walnut into each berry, sprinkle the berries with vodka.
Add sugar to the strained broth and cook the syrup over low heat for about 15 minutes (make sure that it does not “turn pink”!).
Pour the berries into the prepared syrup and cook for 15 minutes. IMPORTANT! - Cool down very quickly! - to keep green.
2. Mint jam
Mint jam is not only unusual and very pleasant in taste, but also good for health: it helps with colds and stomach diseases.
Products:
1. Mint - 300 gr.
2. Water - 500 ml.
3. Lemon - 2 pcs.
4. Sugar - 1 kg.
How to make mint jam:
So ... collected mint leaves along with twigs and stalks (and I also with flowers), lemons, cut together with the “skin”, pour water and cook for 10 minutes.
Infuse this magical brew for one day. After a day, squeeze the mass, and strain the infusion. Add sugar and cook until done.
The word readiness frightened me, but ... I cooked for two hours on low heat, removing the foam.
Then later ... after three hours I boiled it again and poured it into jars.
It is better to put parchment in the lid so that mold does not appear due to condensation after a while.
That's all ... In winter, God forbid you catch a cold, you will have a medicine or just a sweet "summer"
3. "Live jam" from raspberries and currants
From raspberries:
Products:
1. Raspberry - 1 kg.
2. Sugar - 1.5 kg.
How to cook "live jam" from raspberries:
Sort the raspberries and put into a bowl. Sprinkle with sugar and leave for 2 hours.
Then mix with a wooden spatula in one direction.
During the day, stir the jam until the sugar is completely dissolved.
If you want to keep the jam for a short time, then you can reduce the amount of sugar by 500 gr.
From currant:
Products:
1. Currant - 1 kg.
2. Sugar - 1.5 kg.
How to cook currant "live jam":
Sort the currants, remove the stalks so that there are only berries, wash and put on a sieve to drain excess liquid.
Transfer currants to a bowl. Sprinkle with sugar and leave for 2 hours. Mix. Blend with an immersion blender until smooth.
Pour the jam into sterile and dry jars, close with plastic lids and store in the refrigerator for about 4-5 months.
If you want to store jam for a short time, then you can reduce the amount of sugar by 500 gr.
4. Kiwi and Lemon Jam
Products:
1. Kiwi - 1 kg.
2. Lemon - 1 pc.
3. Lemon juice - 1 pc.
4. Sugar - 900 gr.
How to make kiwi and lemon jam:
Wash the lemon thoroughly with a brush and cut into thin circles.
Put in a saucepan along with 100 g of sugar and 100 ml of water. Cook over low heat for 10 minutes.
Peel the kiwi, cut into circles and put in a saucepan with lemon circles.
Add lemon juice and remaining sugar. Boil.
Pour into a ceramic dish and leave at room temperature overnight.
The next day, return the jam to the pan, bring to a boil again and cook for 20 minutes, stirring occasionally.
Pour into sterilized jars, let cool. Then close and store in a dark, cool place.
5. Orange Peel Jam
Products:
1. Orange - 3 pcs.
2. Water - 400 ml.
3. Sugar - 300 gr.
4. Citric acid (half an incomplete teaspoon) - 0.5 tsp
5. Ginger root (optional) - 10 gr.
How to make orange peel jam:
Wash the oranges thoroughly, pour boiling water over (in order to wash off the wax that is applied so that the orange does not deteriorate during transportation) and clean it in any way convenient for you.
We cut the peel in the center so that we get two hemispheres.
Then we cut each hemisphere in half and each part into three more strips.
If the orange is thin-skinned, the inside can be left, if it is thick-skinned, remove a little from the inside so that the curls are easier to wrap and they are neater.
Roll each piece of peel into a tight roll and string on a thread like beads. The thread must be pulled tighter so that the curls do not unfold.
Pour orange beads with cold water. Change water two to three times a day. It is necessary to soak the peel for 3-4 days, until the crusts become soft and stop bitter.
After that, boil the crusts 3-4 times for 15-20 minutes, each time changing the water. After each boiling, the peel should be doused with cold water.
Let's boil it for the first time - I put the beads in a bowl of cold water, poured fresh hot water into a saucepan and put the peel back in there. And so several times. Now we need to weigh the peel.
The proportions for jam are as follows - 1.5 times more sugar, twice as much water. If you do not have scales, I give other proportions: for 10 oranges - 1 kg of sugar, 1-1.2 liters of water and 1 tsp. citric acid (or juice of half a lemon).
So - peels from 3 oranges (200 gr.), 300 gr sugar, 400 gr water, (as a gag - cut into small pieces ginger root weighing 10 grams) put in a saucepan and cook until lightly thickened - the syrup should be enough liquid, similar after cooling to very liquid honey.
Add citric acid before removing from heat. We remove the threads after the jam has cooled. Pour into a clean dry jar. The output turned out to be a little more than a 0.5 liter jar.
6. Raspberry Vanilla Jam
Products:
1. Raspberry - 250 gr.
2. Lemon juice 2 tbsp. spoons
3. Sugar - 500 gr.
4. Vanilla - 1 vanilla pod (vanillin - 1 tablespoon)
How to make raspberry vanilla jam:
Put raspberries, juice and 2 tablespoons of water in a saucepan and bring to a boil.
Reduce the temperature and leave to cook for 5 minutes. Add sugar and stir until completely dissolved.
Scrape off the vanilla pod and let it simmer for another 10 minutes.
Taste the jam and if it is not ready, leave to cook for another 5 minutes.
Pour the jam into a jar and serve.
7. Blueberry Jam
Products:
1. Blueberries - 1 kg.
2. Sugar - 1 kg.
3. Citric acid - 2 gr.
How to make blueberry jam:
Transfer the prepared blueberries to a cooking bowl, pour hot 70% sugar syrup (700 g of sugar per 300 ml of water) and soak in the syrup for 3-4 hours.
After that, cook over low heat until fully cooked, removing the foam. At the end of cooking, you can add citric acid.
Pack hot blueberry jam in prepared, heated jars.
Pasteurize at 95°C: half-liter jars - 10 minutes, liter - 15 minutes.
Bon appetit!
I love this occupation since childhood, when I didn’t really cook myself, but only helped my mother and grandmother. There is some kind of naturalness, solidity and calmness in this. And if you cook jam in a copper basin, then in general, I don’t know why, but you feel like a real lady.
Mom and grandmother always cooked " long» . They made sure that the syrup remained clear and the berries kept their shape. To do this, it is boiled for several days - each time only bringing it to a boil and leaving it to infuse before the next heating. I love this jam, but at some point I thought about other options.
Firstly, I always liked the rare collapsed berries more. Like cookie crumbs or meat left on a bone, they have an irresistible charm. And secondly, when the season is in full swing and you really need to cook a lot of fruit, you also begin to care about speed. So I switched to a quick jam.
Berries and fruits
This method works best for strawberries, apricots and plums. It goes well with peaches and nectarines. Depending on the volume of fruit, the process takes from 30 minutes to 1 hour. The result is a thick heterogeneous with a very bright color and taste of the original product. The necessary ingredients are only the fruits / berries themselves and sugar.
By varieties, medium-sized bright orange apricots with red barrels are best suited ( they are quite sour and juicy, jam benefits from this). From plums - prunes ( dark oblong plums with a blue bloom that looks like frost). Any strawberry is suitable, even a little unripe.
Sugar
Like many, I keep trying to put in jam less sugar. But since it is critically important for me that it is well stored all year without a refrigerator, it is impossible to put less than 70% of the weight of fruits / berries. If you have a capacious refrigerator or cellar, you can lower the proportion to 50% and 25%.
Dishes
In addition to fruit and sugar, you will need cooking utensils and storage containers. In cooking utensils, the main thing is the size. The wider the pot, the better. In this case, thanks to a thin layer and a large evaporation area, the jam cooks faster and retains a maximum of color and taste. If there is a copper basin - fine. If not, steel and aluminum pans are fine too.
In my opinion, it is most convenient to store in glass jars with ordinary screw caps, which are always full in the household. Through simple home sterilization, they turn into a reliable container.
How to cook jam
First you need to prepare the fruit. For strawberries - tear off the tails, for apricots and plums - remove the pits and cut into halves or quarters. Slightly overripe barrels can not be cut, but if mold is visible somewhere, it must be removed.
Prepared fruits must be weighed and sugar measured in relation to them ( at your discretion, 700 g - 1 kg for jam stored at room temperature, and 250 - 700 g for jam stored in the refrigerator).
In a saucepan with a diameter of 28-30 cm, it is better to cook no more than 3 kg of fruit at a time. And in a smaller pan, respectively, less. If all the fruits do not fit at one time, it is better to divide them into two or three servings. Otherwise jam you have to cook for a long time, from which it can turn brown and lose its taste and aroma.
Put fruit in a saucepan, pour in half a glass of water and put on fire. First on strong, and when the water boils, reduce to weak. Cover and cook for approximately 10 minutes. Fruit should settle and release a lot of juice. If you don't have time, cook for another 5-10 minutes.
Remove the lid and add sugar. Stir and bring to a boil over medium heat. Now, stirring occasionally, the jam should be cooked without a lid. Depending on the amount of fruit / berries and the thickness of the layer, it will take from 20 to 40 minutes. As it boils, the color will deepen and the syrup will become clearer. Watching is a pleasure! Taste the jam as you go and add some lemon juice if you like.
To test readiness, put the saucer in the freezer for 15 minutes. Drop a teaspoon of jam syrup on a cold saucer, return to the freezer for 30 seconds and remove. If the syrup has seized into a confident jelly and does not flow when the saucer is tilted, then it is ready. Turn off the fire.
Sterilization
Prepare jars and lids. By volume - from 1 kg of fruit cooked with 1 kg of sugar, approximately 1.6 liters of jam are obtained. The size of the cans doesn't matter. The main thing is that the lids are not damaged and screwed tightly. Boil the kettle and scald the jars with boiling water ( above all - from the inside and outside around the thread). Place the lids in a bowl and cover with boiling water. This procedure is far from real sterilization in terms of severity, but it is quite enough for storing homemade jam.
Storage
Spill jam jars need to be hot. If it has cooled down, bring it back to a boil. Fill jars completely. Then screw the caps on tightly. Almost no air gets into a full jar. And due to the fact that the jam is already cooling in a closed jar, the lid seems to be pulled inward and a very reliable lock is obtained, which then opens with a characteristic click. It is better to store in a dark and as cool place as possible.
And then, on cool winter evenings, take it out, spread it on buns and toast with butter, add it to homemade pies, pour it into porridge or tie jars with a ribbon and give it to good people with a smile.
Fruit boiled in sugar syrup. To make jam, you need to take fruits and berries not only of good quality and without damage, but also of a suitable degree of maturity: unripe fruits are not juicy and fragrant enough, and overripe ones are boiled soft. It is important that the sugar syrup soaks the fruits evenly - then they do not deform and do not float. Do not cook jam over high heat: at a high temperature, the juice inside the fruit begins to boil, which prevents the penetration of sugar syrup.
Secrets of Perfect Jam
To make the jam perfect, there are a number of tricks. Some fruits are blanched, peeled, berries (for example, gooseberries) are pricked. There are berries that are pre-sprinkled with sugar and left for 8-10 hours. Sometimes multiple cooking is used - but do not overdo it: the total duration of all cooking is no more than 30 minutes. Despite the fact that you want to cook more jam, and the temptation to take a huge pan and load it completely is great, remember: no more than 2 kg of fruits are boiled at the same time!
How to determine readiness?
To understand whether the jam is ready or not, there is an old method: if a drop of jam does not blur on a cold saucer, it is ready.
How to store jam?
There are three ways: hot filling, pasteurization and cold filling. Each method of preserving jam has its advantages - but whichever you choose, be aware of the dangers that await your jam.
How can you ruin jam?
If the jam was cooked incorrectly or the jar was not sterile, the jam will go bad. If you took little sugar or the jar turned out to be wet during packaging, the jam may become moldy. If the jam is overcooked, it may become sugary, but this is fixable: put the candied jam into a cooking pan, add 1 tbsp. l. of water per 1 kg of jam, heat to a boil and place hot in jars.
Black currant
BLACKCURRANT JAM RECIPE
NECESSARY:
1 kg black currants
1.5 kg sugar
4 glasses of water
HOW TO COOK:
1. Blanch the berries in boiling water for 3-5 minutes.
2. Strain the water in which the berries were blanched, then use to make syrup.
3. Drop the berries into the boiling syrup.
4. Boil the jam in 3-4 doses for 5-7 minutes, measuring the time from the moment of boiling. Leave the jam for 6-8 hours between boils.
plum jam
PLUM JAM RECIPE
NECESSARY:
1 kg plums
1.5 kg sugar
1 glass of water
HOW TO COOK:
1. Take ripe but firm plums. Divide into halves and remove the bones.
2. Boil sugar syrup.
3. Pour the plum into the syrup. The plum should be completely covered with syrup, for this, shake the dishes in which the jam is cooked from time to time in a circular motion.
4. Bring the jam to a boil, then cook over low heat for 10 minutes.
5. Set the jam aside and let cool to room temperature. Then cook until done.
6. Pack hot jam in jars.
apple jam
APPLE JAM RECIPE
NECESSARY:
1 kg apples
1 kg sugar
2 glasses of water
2-3 g citric acid
A pinch of vanilla sugar
Lemon zest of 1-2 lemons
HOW TO COOK:
1. Prepare sugar syrup. Boil the syrup until thick drops form.
2. Peel the apples and cut out the core. Cut into small cubes and put in syrup.
3. Boil apples in syrup for 30 minutes. Then add lemon zest and vanilla sugar.
BY THE WAY: the thicker the jam, the better it is. The jam should remain light - this is a sign that it is cooked correctly.
First you need to decide on the raw materials, that is, the berries or fruits that you want to use.
The main rule here is: take raw materials that are evenly ripe, that is, each berry or fruit of an identical degree of maturity.
Such advice is observed in order to obtain an identical degree of readiness.
As you understand from the name, jam is cooked.
Accordingly, if you cook raw materials of varying degrees of maturity, then you will end up with a completely heterogeneous mass. Some berries (for example) will be hard and textured, while others will become a complete mess.
Of course, for experienced cooks it makes sense to use this effect. For example, overripe berries (again, for example, there may be fruits and even vegetables) become a kind of background, while less ripe ones interestingly interspersed on the surface of this background with hard and slightly crunchy details.
However, this option requires a deep understanding and even some artistic taste, so it is better to take raw materials of identical maturity.
In order to perform such a selection, look at the color and consistency of the raw material. Take only evenly colored and slightly soft berries and fruits - they are fully ripe.
By the way, pay attention to the size, because it is ideal when the raw material has an identical size, so to speak, berry to berry.
Wash fruits properly
Delicate berries can be damaged during the washing process, so care should be taken.
Use a colander and a light jet of water, you can take a shower for example.
After that, you need to leave the berries in order to allow the water to drain and dry a little.
If we are talking about something more dense and durable, then a simple stream of running water will do just fine. You can even help with your hands to make washing more efficient.
Before you start washing, sometimes you need to carefully sort out the available raw materials, clean them of twigs and dirt.
Selection of dishes
First, you should dispel a couple of myths that were previously perceived as normal and actively used. Let's start with copper.
We strongly advise you not to cook jam in a copper container.
Firstly, fruits and berries will dissolve copper oxides, as a result you will get a patina on the dishes and a little copper in the jam itself, and secondly, copper ions destroy ascorbic acid, that is, as a result, the product is obtained without this vitamin.
As you can see, this noble metal, although it remains useful, is not at all the best option for jam.
Let's continue with aluminum, which is also not needed for jam at all. The point is again in oxides, but now aluminum, which are destroyed under the influence of fruit and berry acids. As a result, aluminum turns out to be in your jam, which obviously has nothing to do there.
What is the best option, you ask?. These options are:
- enamelware - but only without chips;
- stainless steel cookware.
The second significant issue regarding dishes is the choice of capacity, and here one should advise a basin that is optimal from all sides.
Basins are much better than pans for cooking jam, they warm up better and give a thinner layer of jam, which eventually becomes thicker and more uniform.
In addition, in order to mix in the basin, you can move the dishes themselves, and you will have to climb into the pan with something and, as a result, it is possible to damage the berries or fruits.
Therefore, if you choose dishes, take a basin made of stainless steel or enameled, which has a thick bottom. Just don't take it too deep.
Nobody changed the rules
Basic rules to follow, unless the recipe suggests otherwise:
- proportions - about a kilogram of sugar per kilogram of raw materials, so that the jam is stored and not sour;
- stages - jam is not boiled in one boil, but in 2-3 boils;
- paper or parchment - when the jam is "resting", use parchment so that the berries or fruits do not become weathered;
- flame - after boiling, the flame is reduced in order to control the foam;
- only jam - do not cook other dishes nearby, jam actively absorbs odors.
Follow these tips and you will have the perfect recipe.
Special approach
- pre-cooking- quince, apples, pears require preliminary short-term cooking before the main process;
- black Rowan- it is pre-boiled for a couple of minutes in boiling water and in the process of cooking the jam itself, citric acid is added;
- black currant- pre-blanched in boiling water for 40-50 seconds;
- apricot- requires preliminary soaking in water, where soda was added, per liter of water, one and a half spoons, hold the apricot there for five minutes to preserve the shape;
- apples- cut slices are first kept for a couple of minutes in water, where a couple of tablespoons of salt were added, then an identical amount of time in boiling water, so they do not darken;
- berries- to keep the shape, pierce with a toothpick.
Choosing a cooking method
In general, there are two main ways: classic (long) and modern (short). In the classic version, you first boil the syrup, then add the raw materials, after which you perform a couple of steps of boiling and boiling. Manipulations are long and laborious.
In the modern version, you first put raw materials and sugar in a container and leave it for five hours, and then you do one brew. After that, they are immediately laid out in banks.
Not to say that some way was better; they differ not only in the number of stages and technology, but also in taste.
Jam cannot be digested
The easiest option is to take a saucer and drop the prepared jam there. If the drop spreads, then you need to cook further, if the drop remains and solidifies in a convex shape, the jam is ready.
In addition, the finished jam visually becomes transparent, and the foam is located closer to the center of your enamel basin or copper pan, if you did not follow the previous tips.
Correct packaging
If you do not pre-cool, then the jars will have layers that consist of syrup and the main product itself.
In addition, banks do not need to immediately roll up, since warm jam can release steam, which in turn produces condensate, which remains in droplets in the container and mold can appear from there.
By the way, jars must first be sterilized and there are many ways to do this, from the oven to boiling.
Only after sterilization should the jars be thoroughly dried.
Proper storage
Jam should be prepared for no more than a year and a half and jars of no more than two liters should be used for the most part.
You probably know about this, but again, storage should be organized in a cool space where the temperature does not rise more than 15 degrees Celsius.
In conclusion, we will give you some valuable time-tested tips. For example, if the jam began to burn, the dish can be corrected if it is poured into another container and cooked normally. From candied jam will help citric acid, which is added in a small amount five minutes before the end of cooking.
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Just like all over the world, and maybe even stronger, sweets have always been loved in Russia. And one of the most common, most beloved sweet dishes in Russian cities and villages has always been jam. Even in the most meager, stingy times, housewives tried to prepare at least a few jars of sweet, fragrant jam that smells like a generous summer. Cooking methods were often kept secret, and a well-prepared treat was proudly boasted to the guests. And these good traditions are still alive today. In every house, in every family, a carefully prepared jar with this delicious and fragrant dessert is sure to be stocked up. Today we will try to learn and remember how to make jam.
Almost any berries and fruits are suitable for making jam. Ripe fragrant strawberries, cherries and currants, strong ruddy apples, peaches and apricots, blueberries and blueberries loved by many, and even such exotic fruits for our region as walnuts and green tomatoes, everything goes into business. Various additives will not be superfluous when cooking delicious jam, for example, cherry leaves are suitable for gooseberry jam, blackcurrant leaves can be added to whitecurrant jelly, and watermelon and melon peel jam is unthinkable without vanilla and lemon juice. Jam also differs in its consistency, it is convenient to spread thick homogeneous jam on morning toast or a sandwich, and jam itself, which has a much more liquid consistency of syrup, but whole berries, it is so pleasant to eat with tea on cold winter evenings.
Today, there are an endless number of recipes and ways to make jam. The preparation time and method differ. 
preparation of berries and fruits, and even the base of the syrup. Someone makes jam using sugar syrup, and someone, remembering old traditions, boils berries in honey. Everyone can choose a recipe according to their strengths and means. And yet, the basic principles of cooking, little secrets and tricks developed by the generations of our ancestors are relevant to this day.
Today, "Culinary Eden" has prepared for you a selection of the most important tips and secrets that can help even those who are going to cook this sweet dish for the first time, and will fully explain to you how to make jam.
1. When choosing dishes for cooking your jam, try to pay attention to deep and wide basins or pans made of copper, aluminum or stainless steel. The best at all times were considered copper basins for jam with a comfortable long handle. Jam in such a basin is prepared quickly, which helps to preserve the color and aroma of the berries. However, it is important to ensure that no green plaque of harmful copper oxides forms on the inner surface of such a basin. Basins and pans made of aluminum and stainless steel are deprived of this drawback. But it is better to refrain from using enameled dishes, the likelihood is too high that your jam will burn and be completely spoiled.
2. Try to choose the best and freshest berries and fruits for jam. Of course, only those berries that you picked in your garden on the day of cooking can be ideal berries for making jam, but, unfortunately, this is not available to everyone. When buying berries in the market or in a store, try to give preference to local fruits. Such berries and fruits make a much shorter way to our table, which means that they retain the fullness of taste and aroma much better. Most berries and fruits are best taken not quite ripe, but choose absolutely ripe cherries and plums. Make sure that your berries do not have any visible flaws, damage, dark spots, bruises. Do not forget to smell the berries before buying, because the brighter and more expressive the aroma of fresh fruits is, the more tasty and fragrant your jam will turn out to be.
3. In order to prepare a truly tasty and beautiful jam, first of all, you should properly prepare sugar syrup. After all, only well-prepared syrup can make jam of the best quality, such jam will have a clean, transparent syrup and whole, beautiful and fragrant berries. Cooking such a syrup is not at all 
difficult. Take 1 kg. sugar, pour into a bowl for cooking jam, add ½ cup of clean water and bring to a boil, stirring constantly. After boiling, reduce the heat slightly, stop stirring and cook the syrup, only slightly shaking the basin, trying to avoid caramelization. Your syrup will be completely ready when it flows down from a spoon lowered into it in a thick, viscous stream. You will see - berries cooked in such a syrup retain their shape perfectly.
4. During the cooking of jam, foam is necessarily formed on its surface, which must be removed, because this foam not only spoils the appearance of your dish, but can also cause premature sourness. However, you should not rush and try to remove the foam as soon as it appears. Just before the end of cooking, let your jam boil as hard as possible and immediately remove from heat, then wait a couple of minutes for the berries to settle. Now feel free to pick up a slotted spoon and carefully remove all the resulting foam. This method will allow you to most thoroughly remove even the slightest remnants of foam, without damaging the berries, and, which is also important, will save you time and effort.
5. It is equally important and correct to track the end of the cooking process. After all, undercooked jam can ferment or turn sour, and overcooked jam will definitely be candied and will not be able to please you with a bright taste and aroma. In order to correctly determine the moment when your jam is already completely ready, it is enough to use simple tips. The jam is ready when the foam does not diverge along the edges of the basin, but gathers closer to the center. In the finished jam, the berries are evenly distributed in the syrup, and do not collect at the surface. A drop of ready-made jam syrup placed on a saucer does not spread, but retains its shape. If all these signs coincide, quickly remove your jam from the fire, it is already completely ready!
6. Let's try to cook delicious, bright and fragrant jam from garden strawberries, sometimes unfairly called strawberries. Rinse one kilogram of strawberries thoroughly, being careful not to damage the berries, and remove the green sepals. Let the water drain and transfer your strawberries to a jam bowl. Pour the berries with one kilogram of sugar and put in a cool place for several hours until the strawberries release juice. Then place the bowl over low heat and bring the strawberries and sugar to a boil, stirring gently but thoroughly. As soon as your jam boils, immediately remove it from the heat and let it brew for 8 hours. Then boil the jam until tender on the smallest fire, trying not to allow excessive boiling. The jam prepared in this way completely retains the bright taste and aroma of berries, and the syrup is clean and completely transparent.
7. It is even easier to cook delicious, fragrant and so healthy raspberry jam. Carefully sort one kilogram of raspberries, remove twigs and sepals and rinse gently. Transfer the berries to a deep saucepan and cover with one kilogram of sugar. Leave the raspberries with sugar for 4 - 5 hours, then pour the resulting syrup into a bowl for cooking jam, bring to a boil and cook over low heat for 10 minutes. Transfer your berries to the prepared syrup, bring to a boil and cook over medium heat for 5 to 10 minutes, gently shaking the basin. Remove from heat, let cool slightly, remove the resulting foam and pour the jam into jars. This jam completely retains the taste and all the beneficial properties of fresh raspberries, but it should be stored in the refrigerator.
8. M. Syrnikov offers us a recipe for excellently tasty lingonberry and apple jam. Sort one kilogram of lingonberries, rinse and dry slightly. Peel three sour apples, remove the core and cut into 8 pieces each. Cook sugar syrup from 1 kg. sugar and ½ cup water, as described above. Pour the berries and apple slices into the boiling syrup, bring to a boil again, then remove from heat and leave for 2 hours. Place the cooled jam on the fire again, bring to a boil and cool again for two hours. Then put the jam on low heat and cook until tender, gently shaking the basin and avoiding burning. Cool the finished jam and arrange in jars.
9. Delicious gooseberry jam will require painstaking preparation, but will thank you with its exquisite aroma and amazingly beautiful color. 800 gr. Rinse green unripe gooseberries thoroughly, cut off the twigs and the remains of dried flowers, make a small incision on each berry with a sharp knife and carefully remove the seeds. Boil 2 liters of water in a deep saucepan, add 50 - 100 gr. fresh cherry leaves, cook for 10 minutes, remove from heat and immediately add the prepared gooseberries. Cover the pot with a lid and leave for 12 hours. Then pour the resulting broth into a separate bowl and remove the cherry leaves. Place 1 ½ kg into the jam bowl. sugar, add 1 cup of the reserved broth and cook a thick syrup. When the syrup is ready, pour the berries into it, bring it to a boil again and cook over low heat for 15-20 minutes, gently shaking the basin and avoiding burning. Cool the finished jam, remove the foam and pour your jam into jars.
10. Indian cuisine invites us to try the original spicy and spicy rhubarb and ginger jam. 400 gr. Wash the rhubarb stalks, remove the rough skin and cut into thin slices. Place the rhubarb in a cooking pot, add 3 tbsp. tablespoons grated fresh ginger, 1 ½ cups sugar and 1 teaspoon minced lemon zest. Place the saucepan on the lowest heat and melt the sugar. Be careful not to burn the sugar! When the sugar is completely melted and the rhubarb is juicy, turn up the heat and bring your jam to a boil. Reduce the heat to low again and simmer the jam for 20 minutes until tender. Cool the finished jam and arrange in jars. Store in refrigerator.
And on the pages of "Culinary Eden" you can always find many new and proven recipes that will surely help you find the answer to the question of how to make jam.