1. Royal gooseberry jam
Ingredients:
Large green unripe gooseberries - 5 cups,
Sugar – 1 kg,
Cherry leaf - 2 cups,
Water – 3 glasses,
Shelled walnuts – 2 cups
Cooking method:
Free the gooseberries from the stalks and “flowers”, carefully cut them and remove the pulp with seeds from the berries, trying to maintain the integrity of the berries. Pour 1 cup of cherry leaf with water, bring to a boil and cook over low heat for 3-5 minutes, making sure the water remains green. Strain, pour over the berries, and place in a cool 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 (be careful not to turn pink!). Pour the berries into the prepared syrup and cook for 15 minutes. IMPORTANT! - Cool very quickly! – to preserve the green color.
2. MINT JAM
‣ First method
250 g mint leaves, 1 kg sugar, 2 lemons, 0.5 liters of water.
Wash mint leaves and stems, lightly dry and chop. Finely chop the lemons with the peel. Place everything in a saucepan and boil for 10 minutes. Leave for a day.
After this, squeeze out the mixture, filter the infusion, add sugar to it and cook until tender. Pour hot jam into boiled jars and immediately roll up.
‣ Second method
400 g mint leaves, 1 kg sugar, 1 teaspoon citric acid, 1 glass of water.
Wash the mint in cold water, drain in a colander, and gently pat dry with a towel. When pouring into a saucepan, alternate with sugar, taken in the amount of half the recipe norm. Pour citric acid mixed in a tablespoon of water on top. Shake, cover and leave for 6 hours. Meanwhile, boil syrup from the remaining sugar and one glass of water, skim off the foam and pour it over the mint that has released its juice. After the required 6 hours, put the mint on the fire and boil over low heat for 5 minutes. Pour the jam hot into sterile jars and roll up.
2.1. MINT JAM
Mint jam is not only unusual and very pleasant to taste, but also good for health: it helps with colds and stomach diseases.
200-300 gr. mint
0.5 l. water (I poured more, I just thought so and did it right)
1-2 lemons (better taste and smell)
1 kg. sugar (if more water, then more sugar)
So... collected mint leaves along with twigs and stems (and me with flowers), cut lemons along with the “skin”, add water and cook for 10 minutes. Let this witchcraft brew brew for one day. After a day, squeeze out the mixture and strain the infusion. Add sugar and cook until tender. The word readiness scared me, but... I cooked it for two hours over low heat, skimming off the foam. Then later... after about three hours I boiled it some more and poured it into jars. It is better to put parchment in the lid to prevent mold from appearing due to condensation after a while. That's all... In winter, God forbid you catch a cold, will you have medicine or just a sweet “summer”
3. “LIVE JAM” FROM RASPBERRY AND CURRANTS
From raspberries:
For every 1 kg of raspberries
1.5 kg sugar
Sort the raspberries and put them in a cup. Cover with sugar and leave for 2 hours. Then stir with a wooden spatula in one direction. Stir the jam for 24 hours until the sugar is completely dissolved. Pour the jam into sterile and dry jars, close with plastic lids and store in refrigerator for about 4-5 months.
From currants:
For every 1 kg of currants
1.5 kg sugar
Sort the currants, remove the stems so that there are only berries, wash and place in a sieve to drain excess liquid. Transfer the currants to a cup. Cover with sugar and leave for 2 hours. Mix. Using an immersion blender, beat until smooth. Pour the jam into sterile, dry jars, cover with plastic lids and store in the refrigerator for about 4-5 months.
If you want to store the jam for a short time, then you can reduce the amount of sugar by 500 grams.
4. KIWI AND LEMONS JAM
Ingredients:
Kiwi 1 kg,
lemon 1 piece,
juice of 1 lemon,
sugar 900 g.
Preparation:
1. Wash the lemon thoroughly with a brush and cut into thin circles. Place in a saucepan along with 100g sugar and 100ml water. Cook over low heat for 10 minutes.
2. Peel the kiwi, cut into slices and place in a saucepan with lemon slices. Add lemon juice and remaining sugar. Boil. Pour into a ceramic bowl and leave at room temperature overnight.
3. 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 and let cool. Then close and store in a cool, dark place.
5. ORANGE PEEL JAM
Ingredients:
Orange - 3 pcs.
Water - 400 ml
Sugar - 300 g
Citric acid (half an incomplete tsp) - 0.5 tsp.
Ginger (root, optional. No need to add) - 10 g
Preparation:
Wash the oranges thoroughly, pour boiling water over them (to wash off the wax that is applied so that the orange does not spoil during transportation) and peel in any way convenient for you. I cut the peel in the center so that I got two hemispheres. Then I cut each hemisphere in half and each part into three more strips.
If the orange is thin-skinned, you can leave the inner part; if it is thick-skinned, you can remove a little from the inside so that the curls are easier to wrap and they are neater. My oranges had thin peels, so I didn’t remove the inner white part - I took a photo for a sample.
Roll each piece of peel into a tight roll and string it on a thread like beads. The thread must be pulled tighter so that the curls do not unravel. Pour cold water over the orange beads. Change the water two to three times a day. The peels need to be soaked for 3-4 days, until the peels become soft and no longer taste bitter. It’s even convenient - you can add peels as you eat the oranges, so the soaking period can be extended by two to three days. After this, boil the crusts 3-4 times for 15-20 minutes, changing the water each time. After each boiling, the peel should be rinsed with cold water. I did it very simply - boiled a kettle and filled a bowl with cold water. I boiled it the first time - I put the beads in a bowl of cold water, poured fresh hot water into the saucepan and put the peel there again. And so on several times.
Now you need to weigh the peel. I took three oranges - it turned out exactly 200 grams.
The proportions for jam are as follows: 1.5 times more sugar, twice as much water. If you don’t 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). I read these proportions in another recipe, but I did it myself as indicated above.
So - the peels of 3 oranges (200 g), 300 g of sugar, 400 g of water, (as a gag - ginger root weighing 10 grams, cut into small pieces) put in a saucepan and cook until slightly thickened - the syrup should be quite liquid , similar to very liquid honey after cooling. Add citric acid before removing from heat. Remove the threads after the jam has cooled. Pour into a clean, dry jar. The output was a little more than a 0.5 liter jar. I can’t say how long it’s stored. My jar of jam stood at room temperature for only a week.)) They ate it very quickly.))
6. RASPBERRY JAM WITH VANILLA
Ingredients:
250 g raspberries
Juice of half a lemon
2 tablespoons
500 g sugar
Vanilla (1 vanilla pod / 1 tablespoon vanillin)
Preparation:
Place raspberries, juice and 2 tablespoons of water in a saucepan and bring to a boil.
Reduce temperature and leave to cook for 5 minutes.
Add sugar and stir until completely dissolved.
Scrape out the vanilla bean and leave to simmer for another 10 minutes.
Taste the jam and if it is not ready, leave it to cook for another 5 minutes. Pour the jam into a jar and serve.
7. BLUEBERRY JAM
Products
1kg blueberries
1.2-1 kg sugar
2-3 g citric acid
Place the prepared blueberries in a cooking vessel, pour in hot 70% sugar syrup (700 g of sugar per 300 ml of water) and leave in the syrup for 3-4 hours.
After this, cook over low heat until fully cooked, skimming off the foam. At the end of cooking, you can add citric acid.
Pack hot blueberry jam into prepared, heated jars. Pasteurize at 95°C: half-liter jars - 10 minutes, liter jars - 15 minutes.
8. CHERRY JAM WITH AMARETTO…
It is very simple and quick to prepare, and most importantly incredibly tasty.
Ingredients:
Pitted cherries - 1.5 kg
Sugar - 525 gr
Amaretto liqueur - 100 ml
Recipe for cherry jam with amaretto:
First, place the cherries and sugar in a heavy-bottomed saucepan, bring to a boil over medium heat and cook for approximately 35-40 minutes, skimming occasionally, until a thick syrup forms. Then pour in the amaretto, stir well, bring to a boil and remove from heat. Pour into sterilized hot jars and seal with sterilized lids.
Place a folded kitchen towel on the floor or shelf and place jars turned upside down. Cover the supplies with an old blanket or a couple of kitchen towels and leave it like that until it cools completely. Once cooled, turn over to normal position. Store in the pantry for up to 6 months. After opening, store in the refrigerator.
Bon appetit!
Jun 6, 2016 admin
A jar of homemade jam, made with your own hands, will help you remember summer in winter and provide you with vitamins.
So, let’s make jam and everything will work out!
Advice. If you cover the jam with a regular lid, without pasteurization and seaming, place 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 walnuts - 2 cups
How to make royal gooseberry jam:
Free the gooseberries from the stalks and “flowers”, carefully cut them and remove the pulp with seeds from the berries, trying to maintain the integrity of the berries.
Pour 1 cup of cherry leaf with water, bring to a boil and cook over low heat for 3-5 minutes, making sure the water remains green.
Strain, pour over the berries, and place in a cool 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 (be careful not to turn pink!).
Pour the berries into the prepared syrup and cook for 15 minutes. IMPORTANT! - Cool very quickly! - to maintain green color.
2. Mint jam
Mint jam is not only unusual and very pleasant to 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 stems (and me with flowers), cut lemons along with the “skin”, add water and cook for 10 minutes.
Let this witchcraft brew brew for one day. After a day, squeeze out the mixture and strain the infusion. Add sugar and cook until tender.
The word readiness scared me, but... I cooked it for two hours over low heat, skimming off the foam.
Then later... after about three hours I boiled it some more and poured it into jars.
It is better to put parchment in the lid to prevent mold from appearing due to condensation after a while.
That's all... In winter, God forbid you catch a cold, will you have medicine or just a sweet “summer”
3. “Live jam” from raspberries and currants
From raspberries:
Products:
1. Raspberries - 1 kg.
2. Sugar - 1.5 kg.
How to make “live jam” from raspberries:
Sort the raspberries and place them in a cup. Add sugar and leave for 2 hours.
Then stir with a wooden spatula in one direction.
Stir the jam overnight until the sugar is completely dissolved.
If you want to store the jam for a short time, then you can reduce the amount of sugar by 500 grams.
From currants:
Products:
1. Currants - 1 kg.
2. Sugar - 1.5 kg.
How to make “live jam” of currants:
Sort the currants, remove the stems so that there are only berries, wash and place in a sieve to drain excess liquid.
Transfer the currants into a cup. Add sugar and leave for 2 hours. Mix. Using an immersion blender, beat 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 the jam for a short time, you can reduce the amount of sugar by 500 grams.
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 slices.
Place in a saucepan along with 100g sugar and 100ml water. Cook over low heat for 10 minutes.
Peel the kiwi, cut into slices and place in a saucepan with lemon slices.
Add lemon juice and remaining sugar. Boil.
Pour into a ceramic bowl 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 and let cool. Then close and store in a cool, dark 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 teaspoon
5. Ginger root (optional) - 10 gr.
How to make orange peel jam:
Wash the oranges thoroughly, pour boiling water over them (to wash off the wax that is applied so that the orange does not spoil during transportation) and peel in any way convenient for you.
Cut the peel in the center so that you get two hemispheres.
Then we cut each hemisphere in half and each part into three more strips.
If the orange is thin-skinned, you can leave the inner part; if it is thick-skinned, you can 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 it on a thread like beads. The thread must be pulled tighter so that the curls do not unravel.
Pour cold water over the orange beads. Change the water two to three times a day. The peels need to be soaked for 3-4 days, until the peels become soft and no longer taste bitter.
After this, boil the crusts 3-4 times for 15-20 minutes, changing the water each time. After each boiling, the peel should be rinsed 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 the saucepan and put the peel there again. And so on several times. Now you need to weigh the peel.
The proportions for jam are as follows: 1.5 times more sugar, twice as much water. If you don’t 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 - the peels of 3 oranges (200 grams), 300 grams of sugar, 400 grams of water, (as a gag - ginger root weighing 10 grams, cut into small pieces) put in a saucepan and cook until slightly thickened - the syrup should be enough liquid, similar to very liquid honey after cooling.
Add citric acid before removing from heat. Remove the threads after the jam has cooled. Pour into a clean, dry jar. The output was a little more than a 0.5 liter jar.
6. Raspberry jam with vanilla
Products:
1. Raspberries - 250 gr.
2. Lemon juice 2 tbsp. spoons
3. Sugar - 500 gr.
4. Vanilla - 1 vanilla pod (vanillin - 1 tbsp. spoon)
How to make raspberry jam with vanilla:
Place raspberries, juice and 2 tablespoons of water in a saucepan and bring to a boil.
Reduce temperature and leave to cook for 5 minutes. Add sugar and stir until completely dissolved.
Scrape out the vanilla bean and leave to simmer for another 10 minutes.
Taste the jam and if it is not ready, leave it 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 g.
How to make blueberry jam:
Place the prepared blueberries in a cooking vessel, pour in hot 70% sugar syrup (700 g of sugar per 300 ml of water) and leave in the syrup for 3-4 hours.
After this, cook over low heat until fully cooked, skimming off the foam. At the end of cooking, you can add citric acid.
Pack hot blueberry jam into prepared, heated jars.
Pasteurize at 95°C: half-liter jars - 10 minutes, liter jars - 15 minutes.
Bon appetit!
1. Royal pear jam.
Unusually tasty and beautiful pear jam can be made from very inexpensive raw materials. At the beginning of the season and at the very end, small, firm pears are available for sale. They are not suitable for eating, but these pears are just perfect for jam! Firm pears retain their shape well when cooked; the addition of saffron gives the jam a wonderful sunny color. Wine, lavender and honey turn simple jam into royal jam. In winter, when you open a jar of this jam and put it on the table, you will feel like summer itself is visiting you!
For a 500ml jar you will need:
500g of small hard pears (net weight) 250ml of aromatic dry or dessert wine (muscat, etc.) 1/2 lemon 1 tbsp. aromatic honey 250g sugar 1/8 tsp. saffron threads 1/2 tsp. lavender flowers (dried or fresh) 1 tsp. pectin 1/2 tbsp. table vinegar
Preparation.
1. Pour cold water (2 liters) into a saucepan and add vinegar to the water. Prepare a bowl for cleaning. 2. Peel the pears and cut as follows: - cut off the stem and the very top of the pear; - peel the peel; - cut the pear into 4 parts; - use a small knife to cut out the middle, starting from the top, where there are solid remains of the cutting, and ending with the seed pod. 3. Immerse the prepared pear slices in water and vinegar. 4. Place all the peelings (including cuttings and seeds) in a saucepan and add wine to them. Place the pan on the fire and bring the wine to a boil. 5. Place saffron in one small cup, lavender flowers in another and pour some hot wine into both cups. Set the saffron and lavender aside to steep. Cook the peelings with wine over low heat for another 15 minutes. 6. Strain the boiled wine into a bowl for making jam. Wring out the peelings thoroughly and discard. After boiling, the wine will be cloudy and slightly sticky from boiled down pectin. 7. Place the bowl of wine on the fire, add sugar and, stirring, bring the syrup to a boil. 8. Drain the pears in a colander, drain and add to the bowl with the sugar syrup. Through a fine sieve, pour the saffron infusion and lavender infusion into the basin. 9. Wash the lemon thoroughly with a stiff washcloth and dish soap, cut in half, and then cut into thin slices. Add lemon to pears. 10. Bring the jam to a boil over high heat, reduce the heat to low and cook the pears, shaking the bowl occasionally, until all the slices are soft and translucent. 11. Mix pectin with 1 tbsp. sugar, pour it into a bowl and stir so that it is evenly dispersed in the syrup. Add honey to the jam. Bring the jam to a boil, cook for one minute. In order for the jam to fully reveal its taste and aroma, do not rush to eat it, let it ripen for a month or two. 12. Transfer the jam into a clean, dry and hot jar. Close the lid tightly and cool. Tip: if you don't want to use pectin, increase the amount of sugar to 350g per 500g of pears.
2. Apricot jam.
Apricot jam has always been my favorite. Grandmother cooked it expertly: she cut each berry, took out the seed, and smashed it. She put the kernels back and cooked them like that. Amber, transparent jam with a wonderful aroma and taste was served on special occasions.
We will need:
1300 - 1350 grams of apricots, firm, with green barrels (gross weight, with pits. Net weight - 1 kg). 700 -1200 g sugar 1 lemon
Preparation:
1. Wash the apricots by immersing them in water. 2. Cut the apricots in half and remove the pits. 3. Cover the apricots with sugar and refrigerate for 2 days. If the fruits are very soft, add some alcohol to the sugar, ideally food alcohol, at the rate of 100 ml per 1 kg of raw materials. Under the influence of alcohol, the fruit will become firmer and will not boil over. 4. Remove the apricots from the refrigerator two or three times and stir, lifting wet sugar from the bottom. 5. Place the apricots along with the resulting syrup in a bowl for cooking. There will be a layer of wet sugar at the bottom of the dish - this also needs to be scraped off and added to the berries. Stir the apricots carefully - the sugar will disperse. Place the bowl over medium heat and heat, stirring constantly. After 5-15 minutes the syrup will boil. The time it takes for the syrup to boil depends on the amount of sugar. The more sugar in the jam, the faster the syrup will boil. 6. Once the syrup has boiled, reduce the heat to low. Add cinnamon and lemon. As for the lemon, check that it is not bitter. If it tastes bitter, just squeeze out the juice. The acid will promote better release of pectin. If you cook with lemon, then cut it taking into account whether you will later take it out of the jam or not. If you remove it, chop it coarsely; if you leave it, cut it into very thin slices. 7. A lot of foam will appear in the basin, all the berries will float to the surface. Do not rush to remove the foam - at this stage there is no need. Make sure that the boil is even, the fire is in the center of the basin - and leave the jam alone. Let it simmer gently for 15 minutes. 8. Remove the jam from the heat and leave to cool for 8-12 hours. 9. Return the bowl of jam to the heat, bring to a boil again and cook for 10-15 minutes. Remove from heat and leave for 8-12 hours. 10. Bring the jam to a boil for the last time, cook until done and pack into clean, hot jars. Apricots are more tender than cherries or cherries, because their skin separates very easily when heated and the apricots themselves are boiled, so they are kept in sugar for a long time, and it is advisable to cook them in several stages, although it is possible in one if the full amount of sugar is taken . If you see “malicious troublemakers” during the cooking process - boiling halves - remove them from the jam so that they do not spoil the syrup. No matter how carefully you sort the fruits, there will always be a couple or three that are too ripe. As a rule, no spices are added to apricot jam, but apricot kernels can be added (they are added at the beginning of cooking, after first removing the skin like almonds).
3. Pumpkin, dried apricot and lemon jam.
An unusual, very aromatic jam that can be cooked in late autumn and winter. The main thing is to find a good, juicy pumpkin. The cooked jam should be refrigerated for a week; when the pumpkin absorbs the taste of dried apricots, the taste of the jam will change, it will become completely apricot. A very pleasant taste and textural contrast is created when a slice of dried apricots, pumpkin, lemon or ginger is alternately placed on the spoon. If you don’t like ginger, don’t add it, but don’t skip the lemon!
1 kg pumpkin 300 g dried apricots 300 g sugar 1 lemon 2 tsp pectin 1 tbsp. chopped candied ginger a little nutmeg 2 cups water
1. Cut dried apricots into cubes, add hot water and leave for 30 minutes. 2. Cut the pumpkin into 1x1 cm cubes (or whatever you want), cut the lemon into 4 parts lengthwise and then cut each part into thin slices across (with peel). 3. Drain the water from the dried apricots into a saucepan, add sugar, heat until a clear syrup forms. 4. Add pumpkin cubes, dried apricots, lemon and cook until the pumpkin is soft. 5. Mix pectin with 1 tsp. sugar, pour into the jam, add a little grated nutmeg and cook for a minute or two. 6. Pack the jam into jars, let cool and put in the refrigerator for a week.
4. Plum jam (jam) with liqueur and spices.
Any plum goes well with spices, so plum chutney and pickled plums, and plum jam with spices turn out incredibly tasty. This year I made several different types of jam: with cardamom and cinnamon, with allspice and bay leaves. But the most delicious was the jam with Amaretto liqueur! The taste of plum, harmoniously merging with the nutty note of the liqueur, acquired completely new shades.
For two 500 ml jars you will need:
1 200g plums (net) - hard, not fully ripe 400 - 600g sugar * 1/2 lemon 2 tsp. pectin + 2 tbsp. Sahara
Option 1: 10 allspice peas, 2 bay leaves Option 2: 4 - 5 cardamom cardamom boxes, 1 cinnamon stick Option 3: 60ml Amaretto liqueur
Preparation.
1. Place the plums in a large bowl and wash thoroughly, changing the water until it runs clear. 2. Cut the plums in half and remove the pits. 3. Place the plums in a saucepan or basin, cover them with sugar and shake well so that the sugar is distributed evenly. Cover the plums with film and leave on the table for two hours (can be put in the refrigerator for up to 12-24 hours). If the fruits are very soft, add some alcohol to the sugar, ideally food alcohol, at the rate of 100 ml per 1 kg of raw materials. Under the influence of alcohol, the fruit will become firmer and will not boil over. 4. Place the plums along with sugar and juice in a saucepan (basin) for making jam. There will be a layer of wet sugar at the bottom of the dish - this also needs to be scraped off and added to the berries. Place the bowl over high heat and gently stir the contents - the sugar will gradually turn into syrup. After 10 - 15 minutes the syrup will boil. The time it takes for the syrup to come to a boil depends on the amount of sugar. The more sugar in the jam, the faster the syrup will boil. 5. As soon as the syrup boils, reduce the heat to the lowest setting. Leave the berries to cook for 30 minutes. Stir the jam periodically, running a spatula along the bottom of the basin, under the berries. Do not remove any foam that appears; it will disappear later on its own if the granulated sugar is of good quality. 6. Remove the jam from the heat and leave to cool for 2 hours to 24 hours**. 7. Prepare jam jars. I usually put them in an oven preheated to 120 degrees C. I fill lids with rubber seals or separate seals with boiling water. 8. Return the bowl of jam to the fire, add spices (option 1 and option 2), bring the jam to a boil and cook for 10 - 15 minutes. A sign of readiness: the berries have settled to the bottom, become transparent and dark. 9. Remove large spices (bay leaf, cinnamon) from the jam. Wash the lemon thoroughly, remove the zest, squeeze out the juice and add everything to the jam. 10. Mix pectin with sugar, add to jam, stir gently so that the pectin disperses. Bring the jam to a boil. Pour in the liqueur (option 3). Jam with Amaretto liqueur will be an excellent accompaniment to cheese. 11. Place the jam in hot jars, close the lids and place in a warm oven (temperature 100 degrees C) for 20 minutes (or cover the jars with a blanket so that the jam cools slowly). A few notes and clarifications. *If you do not want to use pectin, use the maximum amount of sugar called for in the recipe. ** Plums are delicate berries, their skin separates very easily when heated and the berries themselves are easily boiled; it is advisable to cook them in several stages, although it is possible in one if the full amount of sugar is taken. However, if you are satisfied with jam instead of preserves, you can cook it without resting with a small amount of sugar.
5. Jam from the freezer.
A very interesting and convenient way to prepare berry puree, the consistency of which resembles jam, while containing a small amount of sugar and retaining all the vitamins.
1 kilogram of any berries (strawberries, currants, raspberries, cherries) 250-350 grams of cane sugar (depending on the taste of the berries) 30 grams of pectin 1 tsp. lemon juice (or more if the berries are very sweet)
1. Prepare the berries as for regular jam - wash and dry. 2. Place the berries and lemon juice in a blender and puree them into a smooth puree. 3. Mix sugar with pectin, add to the blender bowl and process the puree for another minute or two until all the sugar has melted and the puree has thickened. 4. Transfer the “jam” into a clean, dry jar, close the lid and put it in the refrigerator. The jam will keep in the refrigerator for up to two weeks. If you need to store the jam for a longer time, place it in the freezer. Before use, the jar of jam should be placed in the refrigerator for several hours to allow the jam to thaw. In winter, such jam can be made from fresh frozen berries. The berries must first be partially defrosted, or not completely, and then pureed as if they were fresh. The amount of pectin and sugar affect the consistency and freezing properties of the “jam”. The more pectin and sugar, the thicker the finished “jam” is and the less it hardens when frozen. Jam with maximum sugar and pectin can be served as a dessert, such as with yoghurt or cream. Jam with a minimal amount of sugar and pectin immediately after preparation resembles a delicate airy soufflé, and when frozen it resembles fruit ice cream; it can be frozen in molds and eaten as such! It's very tasty and healthy!
6. Peach jam with cardamom and thyme.
Ripe peaches dripping with fragrant sweet juice are one of the most favorite summer treats. But the jam they make is quite simple - there is not enough sourness and aroma to make the jam more interesting. However, this is easy to fix! If you are lucky enough to buy small, firm, not quite ripe peaches, try making spiced jam from them. It has a completely unique taste and aroma thanks to cardamom and thyme. And the old secret of making jam will help keep the peach slices intact.
For 2 jars of jam with a capacity of 0.5 liters you will need:
1 kg of peaches (net weight) 250 - 300 g of sugar 10 sprigs of fresh thyme 5 boxes of cardamom 5 tbsp. fresh lemon juice 1/4 cup drinking alcohol or vodka * 1 tsp. pectin
Preparation.
1. Immerse peaches in a bowl of cold water and wash thoroughly. 2. Cut each peach into 4 parts, remove the pit. 3. Place the peaches in a bowl, sprinkle with sugar, lemon juice and alcohol. Cover the peaches with film or a lid and refrigerate for 48 hours. Gently stir the peaches twice a day, swapping the tops and bottoms. 4. On the third day, pour all the accumulated juice into a bowl/pan for making jam and put the bowl on the fire. Bring the syrup to a boil, place the peaches along with the remaining sugar in a bowl. 5. Bring the jam to a boil, constantly scraping any stuck sugar from the bottom. 6. Cook the jam over low heat for 15 minutes. 7. Place the bowl of jam aside, let it cool and cover with film/lid. Leave the jam in the room for a day. 8. Crush the cardamom in a mortar and remove the leaves from the thyme sprigs. Add cardamom and thyme to the jam and stir. Place the basin on the fire, bring the jam to a boil again, reduce the heat and cook for 20 minutes. 9. While the jam is cooking, heat clean jars suitable for canning. 10. Mix pectin with 1 tbsp. sugar, add pectin to the jam. 11. Cook the jam with pectin for 3 minutes, pour the boiling jam into hot jars and immediately seal it tightly. 12. Place the jars in the oven, heated to a temperature of 120 - 140 degrees C and warm the jars for 15 minutes. If you want to make jam without sterilizing the jars and/or adding pectin, increase the amount of sugar to 700 grams per kilogram of fruit. Fresh thyme is an optional addition, but if you don't have it, do not substitute fresh thyme for dry thyme, as dry thyme has a different smell and flavor. * Adding alcohol or vodka to delicate fruits or berries from which you want to make jam will help them remain intact during cooking. Alcohol has tanning properties, making fruits and berries harder.
To preserve maximum benefits, the jam is cooked in 2-3 batches of one minute each, leaving between cooking sessions until it cools completely. This is a vitamin-friendly method of cooking, although you can cook it in one batch - usually from 10 minutes until it is sufficiently dense. If a drop of boiled jam syrup does not spread in a spoon, but retains its shape, the jam is cooked.
How to make jam
General principleBerries or fruits are peeled, washed and cut as desired, and then boiled with sugar. Sugar is a strong preservative, so any jam can be stored for a long time, and if you follow hygiene rules, the jam will last all winter.
1. Proportions of fruits and sugar when making jam.
As a rule, 1 kilogram of sugar is used for 1 kilogram of berries.
2. What should you use to make jam?
The jam is boiled in brass or steel containers - ideally, the basins are wide enough so that the lower layers of the fruit do not soften under the weight of the upper ones.
3. Storing jam.
The jam must be poured into prepared jars: washed in hot water with the addition of soda and heated until completely dry in the oven (at a temperature of 60 degrees for 10 minutes). Store the jam at a temperature of 5-25 degrees in a dark place, at least occasionally ventilated.
4. At what heat should you cook the jam?
The jam must be cooked over low heat so that it does not burn and so that all the beneficial substances are not boiled out.
5. When is the jam ready?
The jam is cooked when a drop of syrup becomes completely thick.
6. Should I skim the foam from the jam?
Skim off the foam when making jam.
7. What to do if the jam does not thicken?
It is recommended to bring the jam to a boil again. Or add a little gelling component. You can use lemon juice - it will release the natural gelatin it contains. Another option is to use dry powder.
8. How to make jam without cooking? :)
For one can of fruit, take 1 can of sugar (or for 1 kilogram of fruit - 2 kilograms of sugar), grind with a mixer. Store the ground mixture in the refrigerator.
9. How to organize jam storage?
To store jam, you can print labels with the name of the preparations and the date. Or just write on the jar with a marker.
Utensils for making jam
The jam is boiled in pan or basin. The good thing about the basin is that the large open surface ensures increased evaporation of liquid - the jam will be thick, but the fruits or berries will not be digested. The pan is more convenient to use; it takes up less space on the stove or on the table during breaks between stages of cooking jam.Can be used:
Enameled dishes - they are suitable for making jam. But it is worth considering that even a small chip of the enamel makes it impossible to use a basin or pan.
Stainless steel cookware is suitable for making jam, but sometimes the finished product takes on a “metallic” taste.
Can not use:
Copper basins, although they are traditionally considered the best utensils for making jam. Modern research proves the opposite - copper is not suitable for making jam. Fruits and berries contain acid that can dissolve copper oxides that appear on the surface of the cookware in the form of a patina (dark coating). Even if the basin is torn off until it shines, it is still not worth using it for cooking - copper ions destroy ascorbic acid, depriving the jam of even a minimal amount of vitamin C.
Aluminum cookware absolutely cannot be used for making jam. Fruit acid destroys the oxide film on the walls of the pan or basin and aluminum molecules enter the product.
It is better to pour jam into jars with a small ladle, because... The necks of the jars are usually narrow - there is a risk of spilling the jam.
About sugar in jam
- When making jam, sugar acts as a sweetener, thickener and preservative. When cooking jam, sugar is divided into fructose and glucose, this facilitates its rapid absorption by the body.When making jam, sugar obtained from sugar beets and cane is most often used. Exotic types of sugar: maple, palm, sorghum are rare in Russia and are not used for making jam, as is brown unrefined raw cane sugar.
If you reduce the amount of sugar, the jam will have less calories. But there is a risk that the resulting product will have the consistency of compote rather than jam. Sugar can be replaced with food additives based on pectin. These are jams that improve the consistency: “Confiturka”, “Quittin”, “Zhelfix” and the like.
Methods for making jam
1 way to make jam - classic
1. Pour sugar into a bowl.2. Pour cold water over sugar.
3. Place the dishes on the fire.
4. Stir the sugar until completely dissolved.
5. Bring the syrup to a boil.
6. Boil the syrup for 2 minutes and turn off the heat.
7. Add berries.
8. Cool the jam for 5 hours.
9. Put on the fire, bring to a boil again and cook for 10 minutes, stirring gently and skimming off the foam.
10. Cool again.
11. Bring to a boil for the last time and cook for 3 minutes.
12. Cool and pour jam into jars.
Method 2 for making jam - quick
1. Wash and dry the fruits.2. Place the fruits in a bowl.
3. Add sugar and stir.
4. Leave for 5 hours.
5. Place the basin on the fire.
6. Bring to a boil, stirring regularly.
7. Cook for 5 minutes.
Jam jars
Glass jars are used to store jam. They close the jars with tin lids using a seaming machine or screw the lids with a “twist” - they come in different diameters, you need to choose the jars that are the right size for the neck.The finished jam is placed in clean, dry jars. If the product is packaged in a jar with drops of water remaining, the jam will not be stored - it will become moldy or ferment. The jars are washed with hot water and soda. You need to rinse the jar inside and out with water, pour a teaspoon of soda on a sponge and thoroughly wipe first the inside and then the outer surface of the jars. Then rinse the jar thoroughly with water. The fact that the jar has been well washed is indicated by a characteristic squeak when running a finger over its surface. It is better not to use household chemicals (dishwashing detergents). These products have a strong odor that lingers on the dishes and can spoil the aroma of the jam itself. Wash the lids thoroughly with baking soda.
Clean jars in which you plan to store jam must be sterilized. For this:
1. Pour water into a saucepan, install a special jar holder and place on medium heat.
2. When the water boils, place the jar on the holder with the bottom up (the neck fits into the hole in the holder). Steam the jar for 5 minutes.
3. Remove the jar from the holder (using a towel or oven mitts) and place it neck down on a clean towel. After five minutes, put the jar on its side - this way the wet steam will come out, and the hot walls of the jar will dry the inner surface. After 5 minutes, a clean, dry jar can be used for its intended purpose.
4. The lids also need to be sterilized: place in a saucepan with boiling water and boil for 5 minutes. Remove (pry with a fork) and place to dry on a clean towel.
Other ways to sterilize jars:
- Pour 5-5 centimeters of water into a wide saucepan, install a microwave rack and place the jars upside down. When the water boils, the steam will sterilize the jars. So it is necessary to sterilize them for 15 minutes.
- attach the jar to the spout of a boiling kettle;
- fill the jar with boiling water and let stand for 10 minutes under the lid;
- in the microwave: pour a little (about 1 centimeter from the bottom) water into the jar. Place in the microwave, power 700 W, processing time 2 minutes;
- in the oven: place wet jars on a baking sheet. Turn on the oven. Heating temperature is no more than 130 degrees, processing time is about 5 minutes (until the jars dry inside and outside);
- in a multicooker: pour 2 glasses of water into the bowl of the device, place the jars in a mesh for steaming. “Baking” or “Steaming” modes. Processing time is 5 minutes after water boils. This method is good for small jars.
Attention! If there is overheating or a temperature change (for example, cold water gets into a hot jar), the jar may burst. Be careful!
Fruit preserves
Berry jams
Other jams
Everything about making jam
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