How and in what to cook jam, so as not to burn? Tips for cooking jam

Seasonal harvesting of berries and fruits in our country are the subject of competition and the pride of housewives. Even working women manage to find a few summer days to cook for the winter a few cans of favorite jam. A simple, like, business, but without the knowledge of the secrets of processing various fruits can not do. We will teach you how to prepare a tasty delicacy from the most capricious and difficult to prepare berries and fruits, tell you how to make jam, how long, how correctly to keep the proportions of ingredients, and what fruits are best combined in assorted.

Tableware for cooking jam

For cooking traditional jam most suited copper basin with a long wooden handle. The diameter of the pelvis is 30-40 cm, the height of the rim is about 10 cm. Before use, it must be thoroughly cleaned from the green plaque. It's easy to make baking soda or any cleaning powder.

What to cook jam for lack of a copper basin? You can use enameled or aluminum, but in the first jam you risk burning, and the second is not recommended because of a possible oxidative reaction. To the aid will come modern dishes with a double bottom and Teflon coating, but it is rarely on sale and is very expensive.

Remove foam with a wooden spatula, dipping it in syrup. She easily sticks to it. Peel off the foam, using a spatula on the edge of the tea saucer. Foam from jam is a favorite delicacy of children. You can drink it with tea or add it to the compote. When cooking, foam must be removed, or the product does not stay long and will ferment.

For one take no more than four kilograms of all ingredients (sugar and fruit or sugar, water and fruit). If you take more, it will be difficult to weld everything equally qualitatively and evenly.

Spoon jam can not be mixed, it can damage the shell of fruit, and they will lose their presentation. This procedure is performed by careful and easy shaking the entire pelvis entirely. At the same time, you need to do a little twisting movements, so that the fruits move from the edges to the middle.

Jars for jam take glass. They should be washed well with soap, sterilized over steam, heated in an oven or microwave cabinet. Screw cap without rust, boil and dry. Before closing, the jam is covered with a circle cut from parchment paper.

Dry preserves

Do you want to get into your pantry the delicious and original plum jam? Then you need to get the right grade of plums. A wild plum, or plum, is not suitable, just as other varieties that do not have bones are not suitable. We will tell you how to cook plum jam without seeds in a way called dry.

Fruits must be cut into halves, remove bones, a wooden toothpick to make pimples in the skin. The next step is the preparation of sugar syrup. To do this, in a normal pan, you need to pour a kilogram of sugar and pour a glass of water. Stir, place on fire and bring to dissolution.

When it boils, it is necessary to pour into a pan of plums, shake and throw into a colander. Pour the syrup into another saucepan. Plums pour into a baking tray and put in an open oven for a small fire to dry. Blighted halves sprinkled with powdered sugar, mixed with cornstarch, and put into jars. The resulting dry jam can be used for baking cakes and pastries, as well as for decorating other desserts.

Plum jam

If you have a desire to learn how to brew plum jam without pits, to make it look like jam, then we'll talk about it.

In the presence of one kilogram of sink (weight is taken after the removal of stones) and the same amount of sugar, you can weld the perfect jam in a way that is considered classical, but somewhat different from the conventional one. It also suits for the preparation of other similar fruits, such as apricots.

From half the sugar and a glass of water, prepare the syrup (what to make the jam, we told above). Split the halves, pierce with a sharp stick and remove the bones. Fold the fruits in a saucepan, fill with syrup, let it simmer for a few minutes, but not more than five, and set aside for 6-8 hours. After the specified time, strain the jam. Leave berries in a basin, and syrup boil in a separate bowl. Pour the plums with hot liquid, pour the remaining sugar and cook the jam.

Thanks to all these manipulations plums will remain intact, and the syrup will thicken during storage, but will be transparent.

Apricot jam

Our apricot jam can be called a delicacy with a surprise. In order for it to succeed, it will be necessary to show great accuracy. It will take 1 kg of apricots and two glasses of black currant.

The currant should be sheared off with a pair of scissors. Acting will have to be careful not to damage berries. Currant and apricots rinse and dry on a towel. On apricots, make incisions and remove the bones, and in their place to put on a pair of currants.

What to cook jam from apricot, there is no need to repeat: the best is copper dishes, at the worst - enamel. First, a syrup is made separately. To do this, pour one liter of water into the pan, add a kilogram of sugar and dissolve when boiling on a small fire.

In the pelvis put the stuffed currants apricots, pour the syrup and bring to a boil. Immediately removed from the fire and cleaned at night, so that the fruits soaked in syrup. The next day they boil again, carefully taking off the foam. So repeat 3 or 4 times. Boil it should be about 10-15 minutes, not longer.

Ready-made, almost completely absorbed in syrup, apricots are put in prepared cans.

Peach jam

For jam it is best to take a little unripe, that is, solid peaches. Before cooking, they should be emptied of the peel. To do this, make on each fruit cross-shaped incisions. Put the water on the fire, when the water is boiling, dip the fruit into it for a few seconds. In the places of incisions the skin will turn away, and it can be easily removed. To overdo it is not necessary, otherwise they will soften. Now cut the flesh from the bones and fold it into the jam for the jam. Enameled dishes or a copper basin is what the peach jam is best for.

Peaches are filled with sugar for 10 hours, that is for the night. During this time they will give juice. The ratio of ingredients: 1 kg of pulp pulp - 1 kg of sugar.

Brew peaches are best in several ways - bring to a boil, remove the foam and turn it off. The next day, repeat the procedure. And so 3-4 times. Jam is considered ready when its drop does not spread, but retains a convex round shape.

Mulberry jam

The berries of mulberry, or mulberry, are very sweet, juicy and fragrant. Of these, it is difficult to cook traditional jam. We will teach how to do it without sugar. It turns out and jam, and a filling for pies, and a concentrated drink. The most important secret is how to make jam from mulberry. In our case, we need a 3-liter glass jar and a 10-liter bucket. In the process of cooking berries settle and very much decrease in volume - to get a full 3-liter can take almost ten kilograms of berries.

The bucket should be filled with water half, put a rag on the bottom, and on it - a three-liter jar full of mulberries. The berries should be clean. For this purpose, when collecting under a tree, put a large sheet of polyethylene film, on which it is showered. A bucket of water and a can of mulberries are put on the fire and periodically, as they settle, new berries are poured. When the settling process stops, the can is covered with a lid and boiled for another hour. Then roll up, turn upside down and leave to cool. Store this blank in the basement. An open bank will quickly deteriorate, so it is placed in the refrigerator.

In the same way harvested and raspberries. Vitamins and nutrients are perfectly preserved.

Currant jam

Jam from a single currant always turns sour and somewhat harsh, so we'll tell you how and in what way to make jam from the currant, so that it turned out pleasant to the taste and preserved as much vitamins as possible.

We suggest to take two kinds of this remarkable berry - red and black - plus apples, walnuts, sugar and honey.

Kilogram of red and black berries, taken in equal proportions, free from green twigs, rinse with water and allow to dry slightly. Pour a quarter of a liter of water into the pan and cook berries in it. Currant is the record holder for the content of vitamin C. It easily passes into the aqueous solution, but quickly reacts with metal surfaces and collapses, so the enameled pan or pelvis is what the best currant jam is to cook. When berries are softened, they must be wiped through a sieve with a plastic mesh.

In a large basin, pour a half kilogram of honey and a pound of sugar, dissolve on low heat, even better - in a water bath. In the resulting syrup, lower currant puree, 2 cups of peeled walnuts and a half a kilo of apples. Apples should be prepared in advance - free from the cores and cut into small slices.

Cook the fragrant mixture for about an hour, periodically shaking and taking off the foam.

Blueberry jam

Blueberries are very tasty, juicy and tender berries. For jam, as a rule, take a forest. It must be cleaned of litter. This is done very simply: pour the berries in a basin and pour cold water. All the leaves, twigs and insects will surface, and the berries will fall to the bottom. The discussed blueberry is covered with sugar in a proportion of 1: 1 and left to start the juice.

The next day, cook like any other jam, that is, bring to a boil, remove the foam and set aside for the night to stabilize. If you do not have special utensils and you do not know what to make blueberry jam, then take a regular pan with a thick bottom. Stir the berries with a simple wooden spoon or spatula. Foam is best adhered to the tree, and it, as we already mentioned above, is the source of bacteria that cause the product to sour. After the third or fourth cooking, decompose your creation into banks. You can not wait to cool down, and pour hot. Blueberry jam is so fragrant that it does not put either vanillin or lemon.

Similarly, raspberries, blueberries, blackberries, strawberries and other wild berries are cooked. If you like homemade preparations, then get special utensils. Modern industry offers good containers of stainless steel and alloys with a double bottom and non-stick coating. Their price is quite high, but by purchasing such a dish, you once and for all decide the question of how to make jam from raspberries, apples, blackberries and other summer gifts.

Strawberry jam

We will prepare a five-minute program, which requires a short cooking time, but needs to create conditions for a long cooling down. In addition, with this method, the jam does not burn, and in the case of strawberries it is important, since it tends to quickly soak and turn into mush when inept blending.

For jam, you need to select berries of medium size and the same size. They should be without peduncles and sepals, and without the slightest signs of spoilage. The important question: what to cook? Jam from strawberries often turns ugly brown-brown color. The reason for this is prolonged cooking. If berries of different sizes, then this problem will remain. Therefore, we insist on the same small berries. Cook our delicacy in a saucepan. Subsequently, in order to slow the cooling down and thus bring the jam to full availability, without resorting to boiling on the stove, you will have to wrap it with a warm blanket.

Prepared berries in thin layers, alternating with sugar, to fall asleep in a saucepan (for 1 kg of berries - one and a half kilos of sugar). Leave for the night to separate the juice, and the strawberries are soaked with sugar. The next day, put the pan with strawberries on the stove, bring to a boil, remove the foam, remove from the stove and warmly wrap it. After a day, boil the jam, hot pour into clean jars, roll up, turn upside down and wrap it up again. So leave until completely cooled. The jam will turn out to be a natural color and a wonderful fragrance. The berries will remain intact and can be used for decorative purposes.

Cherry jam

Cherry jam without pits is stored longer than with pits, but inferior to the latter in taste. Bones contain a small amount of prussic acid, which is dangerous for a person, so jam with bones make only one year. Crockery with a thick bottom is what the cherry jam is best to cook: it will not burn and it will cool down for a long time.

Cherry jam with bones is made in the following ratio: for 1 kg of cherries - 1.5 kg of sugar. The cherries are washed, the peduncles and spoiled berries are selected, they are covered with sugar and left for the formation of juice. Two and a half to three hours is enough. Then put on the fire and bring to a boil. A wooden spatula removes the foam. Give to pour on a small fire for 15-20 minutes. To keep the jam burnt, do not forget to shake it. Cook cherry jam with bones in 5-6 receptions. They spread out the half-liter banks already cooled.

As for how and what to make jam from cherries without pits, then there is not much difference. The only difference is that the bones are removed from the berries by means of a special device. Juice such berries are much faster, and therefore they are cooked not in 5-6 receptions, but in 3-4.

Apple jam

Apple jam turns out to be especially delicious when adding berries of black chokeberry.

The apple for it needs to be washed and peeled. Cut into halves, remove seeds and rigid partitions. Next, you need to cut the apple into slices no more than 1 cm thick. Chokeberry pickled and separated from the twigs.

Take a pan with non-stick coating, this is what is best to cook jam from an apple, pour in 1 kg of sugar and pour 250 ml of water. Boil the syrup, dip the mountain ash into it - 500 grams and the same number of apple lobules. Boil. Boil for 20 minutes, constantly shaking and taking off the foam. Remove from the plate, cover and set aside for stabilization for two and a half hours. Cooking is repeated twice and poured over small jars.

Pear jam

For pear jam take only strong sweet pears. What to cook jam from a pear, does not matter much. The choice is yours. You can use both an old grandmother's copper basin, and a modern pan with a double bottom and non-stick coating. In the absence of such utensils, the usual, aluminum or enameled can also be used. Pears need to be washed, cut into halves, cut the stem, remove the core and grind it into slices or cubes.

Boil the syrup from 1 kg of sugar and 1 cup of water, dip pears into it and cook for two and a half hours, constantly removing the foam. During this time, the syrup thickens, but this will become evident only after the jam has cooled. Hot it remains liquid. 10 minutes before the end of cooking, put vanillin or lemon peel in it. Poured into the cans, when a little cool.