Jam is one of the national Russian dishes, fruits cooked 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: the unripe fruits are not juicy and fragrant enough, and the overripe fruits are boiled soft. It is important that the sugar syrup evenly soak the fruits - then they are not deformed or float. You should not make jam on high heat: at high temperatures, the juice inside the fruit begins to boil, which prevents the penetration of sugar syrup.
The secrets of flawless jam
To make jam perfect, there are a number of tricks. Some fruits blanch, clean, berries (for example, gooseberries) prick. There are berries that are pre-poured with sugar and left for 8-10 hours. Sometimes they use multiple cooking - but do not overdo it: the total duration of all cooking - 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 is completely great, remember: no more than 2 kg of fruit are cooked 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 spread on a cold saucer - it is ready.
How to save the jam?
There are three ways: hot spill, pasteurization and cold spill. Each method of preserving the jam has its advantages - but, whatever you choose, remember the dangers that await your jam.
How can you spoil the jam?
If the jam was cooked incorrectly or the jar was non-sterile, the jam would spoil. If you took a little sugar or jar when packing turned out to be wet, the jam can become moldy. If you digest the jam, it can be sugared, but it is fixable: put the candied jam in the cooking pot, add 1 tbsp. l water for 1 kg of jam, heat to a boil and hot, spread on banks.
Take ripe but firm plums. Divide into halves and remove bones.
2. Cook sugar syrup.
3. In syrup shift plum. Plum should be completely covered with syrup, for this dish, in which the jam is cooked, from time to time, shake it in a circular motion.
4. Bring the jam to a boil, then cook on low heat for 10 minutes.
5. Set aside jam, let cool to room temperature. Then cook until tender.
6. Packed jam in cans hot.
Apple jam
RECIPE FOR APPLE BOYS
NEEDED:
1 kg of apples
1 kg of sugar
2 glasses of water
2-3 g of citric acid
Pinch of vanilla sugar
Lemon zest 1-2 lemons
HOW TO COOK:
1. Prepare sugar syrup. Boil down the syrup until thick drops form.
2. Apples are skinned and cored. Cut into small cubes and put in syrup.
3. Boil apples in syrup for 30 minutes. Then add lemon zest and vanilla sugar.
BTW:the thicker the jam is, the better it is. Jam should remain light - a sign that it is cooked correctly.
How to cook jam tips
How to cook jam for the winter, tips on homemade harvesting.
Jam is the fruit boiled in sugar syrup.
In a good jam, the fruits are not boiled out, and the syrup is easily separated from them.
Jam can be stored for a long time.
The best quality fruits and berries are used for making jam. Unripe fruits do not have the appropriate taste and aroma, and overripe boil soft.
Berries are selected of the same size and one degree of maturity.
Jam should be cooked so that the fruit is not wrinkled and deformed. This is achieved if the sugar syrup soaks the fruit evenly, and the cell sap at about the same rate goes into the syrup.
If the fruit is uneven or not completely soaked with syrup, then they will float in the jam. This can happen if the jam is cooked over high heat.
At high temperatures, the juice inside the fruit begins to boil and the penetration of the syrup is difficult.
If the juice comes out too quickly, then the fruits do not have time to soak in syrup, shrivel and deform.
To achieve fast and mutual diffusion of syrup and cell sap, a number of techniques are used.
Some fruits are pre-blanched, cleaned, punctured, etc.
Apply to many fruits multiple cooking . The total duration of all cooking should not exceed 30 minutes.
In order to shorten the duration of heating the fruits and thereby prevent their cooking, sometimes instead of 2-3 boils, only the syrup is heated, which is poured over the fruits.
Fruits that are well soaked in sugar, cook in one step . Duration of cooking in this case should not exceed 40 minutes.
Some berries are pre-sprinkled with sugar and aged for 8-10 hours.
It is better to boil jam in an enamel pot with low walls.
Simultaneously boil no more than 2 kg of fruits or berries. Such jam quickly cooked and turns out more fragrant.
In all cases, the cooking must be conducted on a small fire.
As a result of coagulation of the proteins of the fruit during cooking, foam is formed, which collects the dirt from the syrup and floats to the surface. It must be removed with a spoon or slotted spoon.
The readiness of jam is usually determined by : on a cold saucer you need to drop a little jam, if the drop does not blur, it is ready.
In well-cooked jam, the syrup is transparent and easily separated from the fruit, and the fruits are evenly distributed in the syrup and do not float. In the case of the digested one, the syrup is thickened, brownish-brown in color.
There are 3 ways to save the jam.
First way - hot bottling. Jam is laid out hot in heated sterile jars, immediately sealed and turned upside down to cool.
Second way - pasteurization, as a result of which the jam is more stable in storage: it does not candy, does not ferment, does not moldy.
Third way - cold bottling. In this case, compared to the two previous methods, the sugar consumption increases by 10%. Parchment mugs moistened with vodka are placed on top of cooled jam in jars. Banks are tied with parchment paper or sealed with plastic covers.
If the cooking process was conducted incorrectly or the container was not clean enough, the jam could deteriorate.
If the sugar was taken less than the norm or the jars were wet during packing, the surface of the jam may appear mold.
The situation can still be corrected if there is a small amount of mold, and the jam is not soured.
Mold should be carefully removed, the syrup should be separated from the fruit, add a little sugar and bring to a boil. In boiling syrup, lower the fruit and boil for a few minutes. Such preserves are packed by hot filling in dry heated cans.
If jam sugaredthen put it in a cooker, add 1 tablespoon of water per 1 kg of jam, heat to a boil and place in a jar in hot form.
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How to cook jam
1. Proportions of fruits and sugar when making jam.
As a rule, for 1 kilogram of berries take 1 kilogram of sugar.
2. What to make jam?
The jam is cooked in brass or steel dishes - ideally, wide enough basins so that the lower layers of the fruit do not soften under the weight of the upper ones.
3. Storing jam.
Jam must be poured into prepared jars: washed in hot water with the addition of soda and warmed to dryness in the oven (at a temperature of 60 degrees 10 minutes). Store the jam at a temperature of 5-25 degrees in a dark place, at least occasionally ventilated.
4. On which fire to make jam?
Jam must be cooked on a quiet fire so that it does not burn and so that all the useful substances are not boiled.
5. When is the jam ready?
Jam is cooked when a drop of syrup becomes quite taut.
6. Do I remove the foam from the jam?
Foam when cooking jam shoot.
7. What to do if the jam is not thicker?
It is recommended once again to bring the jam to a boil. Or add a little gelling component. You can use lemon juice - it will give the contained natural gelatin. Another option is to use dry powder.
8. How to cook jam without cooking? :)
For one can of fruit, take 1 can of sugar (or for 1 kg of fruit - 2 kg of sugar), grind using a mixer. Store the ground mass in the refrigerator.
9. How to organize the storage of jam?
To store the jam, you can print labels with the name of the blanks and the date. Or just write on the bank with a marker.
Cooking Utensils
Jam is boiled in pot or basin. The pelvis is good because the large open surface provides enhanced evaporation of the liquid - the jam will be thick, but the fruits or berries will not be digested. The pot is more convenient to use, it takes up less space on the stove or on the table in the intervals between the cooking steps of the jam.
Can be used:
Enamelware - it is suitable for cooking jam. But it is worth considering that even a small chipped enamel makes it impossible to use the pelvis or pan.
Stainless steel utensils suitable for cooking jam, but sometimes finished product acquires a "metallic" flavor.
Can not use:
Copper pots, although they are traditionally considered the best dishes for cooking jam. Modern studies convince the opposite - copper is not suitable for making jam. Fruits and berries contain an acid that can dissolve copper oxides, in the form of a patina (dark patina) protruding on the surface of the dish. Even if the pelvis is torn off to a shine, it is still not worth using it for cooking - copper ions destroy ascorbic acid, depriving the jam of even the minimum amount of vitamin C.
Aluminum cookware categorically can not be used for cooking jam. Fruit acid destroys the oxide film on the walls of the pot or pelvis and aluminum molecules enter the product.
Pour the jam into jars is better for a small ladle, because the mouths of the cans, as a rule, are narrow - the risk of pouring jam is likely.
About sugar in jam
Sugar when cooking jam acts as a sweetener, thickener and preservative. When cooking jam sugar is divided into fructose and glucose, this contributes to its rapid absorption by the body.
When cooking jam, sugar is most often used, derived from sugar beet and cane varieties. Exotic types of sugar: maple, palm, sorghum are rare in Russia and are not used for cooking jam, as is brown raw cane sugar.
If you reduce the rate of laying sugar, jam will be less calorie. But there is a risk at the exit to get the consistency of compote, and not jam. Sugar is permissible to replace food additives on the basis of pectin. These are the confiturka, Kvittin, Zhelfiks jams which improve the consistency.
Ways of cooking jam
1 method of cooking jam - classic
1. Pour sugar into the dishes.
2. Pour sugar with cold water.
3. Put the dishes on the fire.
4. Stir sugar until dissolved.
5. Bring the syrup to a boil.
6. Boil the syrup for 2 minutes and turn off the heat.
7. Add berries.
8. Chill the jam for 5 hours.
9. Put on the fire, bring to the boil again and cook for 10 minutes, gently stirring and removing the foam.
10. Cool again.
11. Last time, bring to a boil and cook for 3 minutes.
12. Cool and pour the jam into jars.
2 way jam - fast
1. Wash and dry the fruits.
2. Put the fruit in a bowl.
3. Pour sugar and stir.
4. Leave for 5 hours.
5. Put the pelvis on the fire.
6. Bring to a boil, stirring regularly.
7. Cook for 5 minutes.
- First of all, choose beautiful, ripe fruits and berries for jam. Do not regret time for sorting and do not forget, with this in mind, buy more berries than you have planned.
- Fruits and berries are ready, it remains to determine the amount of sugar. And this is not an idle question. Many cooks indicate standard proportions: for 1 kg of fruit - 1 kg of sugar. True, hostesses, who often make jam, know: 1 kg of sugar is a lot. There is no need to preserve sugar, it must be at least 60%, so that the sugar prevents the jam from spoiling. And then - a matter of taste. For example, I put no more than 700-800 g of sugar for 1 kg of fruit.
- Since all products are prepared, you need to take care of the packaging. Jars are carefully washed and sterilized (an article about how to sterilize jars is on the site).
4. Another very important thing is to choose the right dishes for making jam. Ideal steel or copper basin. It is in the pelvis, the top layer of jam will not press on the bottom layer. And in the end, the jam will be more uniform, neat. But you can cook in a large saucepan, provided that you will cook a small portion of jam at once.
5. Jam is cooked differently. There is a premature jam: berries are boiled in syrup only once, about 5 minutes. And immediately pour a little watery jam on the banks. And you can cook in several runs: 3 times for 5 minutes of boiling. With the obligatory large interval (until complete cooling of the jam). With this method of cooking you get a thicker jam with whole berries or with pieces of fruit.
6. A small digression on how to add sugar to jam. There are 2 different ways: the first is to boil sugar syrup (add 0.5 cups of water to 1 kg of sugar and boil the syrup, then into it and lower the berries, which should remain whole when cooked); the second - cover the prepared fruits and berries with sugar, shake and leave for 10-12 hours, so that they let the juice, then start cooking the jam.
7. If you have conceived to cook a thick jam or jellies, then you need to remember a simple test for solidification. Put a drop of jam on the plate. If the drop retains its shape and hardens, it's time to pour the finished jam into the jars. If the drop spreads, then you need to boil a little more.
8. Sometimes, when cooking jam, use gelling agents. They are needed in order to quickly cook a thick jam-jelly. You can use gelling powder, pectin, agar-agar, etc.
9. It's no secret that even experienced housewives sometimes get a jar of candied jam. There is a little secret that can prevent this problem. When the jam is ready (the foam is no longer formed), add half a teaspoon of citric acid to each kilogram of sugar used.
10. Dreaming about the perfect jam with whole berries and fruits? Then in no case do not interfere with the jam when cooking, just shake the pelvis with jam in a circular motion. By the way, if you do not interfere with the jam, then the foam will be formed only in the center, which means that you can easily remove it with a skimmer.
Delicious jam for you!
Nowadays, when the shelves literally burst with various jars of jams and jams, homemade jam from the usual sweet delicacy turned into something much more. It has become a kind of symbol of a cozy home, in which family harmony and prosperity reign. If you have not yet learned how to make jam, we advise you to quickly master this culinary wisdom.
What homemade jam is made from
To make any kind of jam, of course, you need sugar, since it is the preservative substance in this delicious dessert. Cook the same jam from almost all types of fruits and berries. Classic options - Jam of strawberries, cherries, black currants, raspberries, apricots or lingonberries. Also, gooseberry, peaches, quince, pears and small paradise apples are often used for jam. Fans of something more original can try to make jam from watermelon peels, green walnuts, dandelions or rose petals. In addition, for the manufacture of some varieties of jam may need vanilla sugar, citric acid, nuts, and even ethyl alcohol (of course, in small quantities).
How to choose berries and fruits for jam
Choosing raw materials for the future of jam, try whenever possible not to save on it. Fruits and berries need to buy only the choice - absolutely fresh, without specks and wormholes. Berries should be completely dry on top. If they have already started the juice, which can be seen at the bottom of the container, then they are not suitable for jam. Almost all berries and fruits should be bought in a slightly unripe form - then they will better retain their shape during cooking.
Making jam
There are two main ways to make jam:
- Old classic recipewhich was used by our grandmothers, prescribes to cook the fruit in a pre-prepared concentrated sugar syrup. For its preparation, sugar and water in the quantities specified in a particular recipe are placed in a container for making jam, put it on fire, stir continuously, and wait until the syrup begins to boil. After that, the fire is immediately reduced and the syrup is continued to be cooked until it is ready. The readiness indicator is as follows: syrup flows from a spoon with a viscous wide ribbon approximately as honey flows. Next, the fruit is dipped into the finished syrup and jam is made from them.
- The second method, which has become widespread in our time, is as follows: the prepared fruits are immediately placed in a bowl in layers, they are poured with the necessary amount of granulated sugar, and when the berries after some time put the juice in, put the bowl on the stove and immediately begin to make jam.
During cooking, the jam is constantly stirred with a wooden spatula to prevent sticking, and regularly regularly remove the foam that forms on its surface.
There is still no unanimous opinion among hostesses about how much it is necessary to make jam so that it is completely ready. Some people think that it is necessary to cook for a very short time - no more than 5-7 minutes, then the berries in the jam will not lose their color and all the vitamins will be preserved in them. The so-made jam is popularly called “five minutes”. It is, of course, very tasty, but not stored for long. Therefore, if you have enough time and do not hurry anywhere, it is better to cook the jam according to the classical technology - in a few steps. It is done this way: the jam is brought to a boil and immediately removed from the stove, then it cools and infused for several hours. During this time, the berries are soaked with syrup and become more dense. Then this cycle is repeated 2-3 more times, after which the jam is boiled until complete readiness and laid out in jars. Such jam is considered ready if the berries in it do not float to the surface and are evenly distributed in the thickness of the syrup. You can learn more about how much you need to make jam before it is fully prepared from our other.
Now that you already know the basic rules for making jam, try cooking it yourself, for example, from apricots.
How to make apricot jam
To make this jam, you will need three kilograms of apricots and two and a half kilograms of sugar. Apricots should be chosen brightly colored, fragrant and slightly underripe. In addition, they should have a dense, but not sinewy flesh, from which the bone is easily separated.
- Apricots should be washed, dried, cut in a natural groove into halves and remove the stones.
- Apricots prepared in this way should be laid out, pouring sugar into a jar of jam. It is desirable that the pelvis was made of stainless steel. If you don’t have one, you can take enameled one. Leave the apricots in the pelvis for several hours and wait for them to let the juice.
- Put the basin on the stove and, not forgetting to stir it occasionally, bring its contents to a boil. Next, reduce the heat and boil the jam for 5 minutes, regularly removing the foam that appears on it.
- Turn off the stove, remove the basin, remove it in a suitable place and let the jam stand for about half a day.
- Then we repeat the whole process - let the boil the jam, keep it on fire for the same five minutes, then remove it and leave it on the table for another 12 hours.
- For the third time, we are finally cooking the jam - mix well, remove the last froth and check the readiness. To do this, drip a little syrup on a saucer and see if it spreads. If the drop keeps its shape well, it means that the jam is fully prepared. It should be removed from the heat and poured into jars.
How to make jam in a slow cooker
The jam, cooked in a slow cooker, to taste and texture is very reminiscent of five-minute jam. It is very simple to boil it, the main thing is to correctly calculate the number of products that you will put in the container. In order for your jam not to “run away”, the total amount of products should not exceed half the volume of your multicooker, i.e., 1 kg should be put in a 4-liter saucepan. sugar and 1 kg. berries or fruits. Next, you just need to remove the steam valve from the lid, put prepared fruits into the multicooker container, cover them with sugar, close the multicooker and turn it on in the “Extinguishing” mode for exactly one hour. In an hour your jam will be ready.
