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Jam from what can be made. Homemade jam recipes

Apple jam with raisins.

Ingredients:

  • 500 g sugar
  • 12 lemon juice
  • 15 g raisins
  • 500 ml of water

Cooking method:

Wash apples, peel, cut into slices. Put in a saucepan, cover with water and cook for about 30 minutes from the moment of boiling. Then squeeze the mass. Add sugar to the resulting juice, bring to a boil and cook, stirring occasionally, over low heat until tender. Add lemon juice and pre-soaked and squeezed raisins. Put the jam prepared according to this recipe in jars in a hot state, roll up and put in a cool place.

Quince jam.

Ingredients:

Cooking method:

To prepare confiture for the winter according to this recipe, the ripe fruits must be washed, peeled, cut into 4 parts, removed from the core and put in acidified water (2.5 g of citric acid per 1 liter). Separately prepare a decoction from the peel and seed pods cut from the fruit. Prepare syrup from the broth, bring it to a boil, add grated quince. Cook until the pieces are transparent and the syrup thickens. A few minutes before being ready, put citric acid in the jam, put in jars, and close.

Ingredients:

  • 1 kg of quince
  • 500 g sugar
  • 300 ml of water
  • 5 g citric acid
  • vanilla pod

Cooking method:

Before making such a confiture, the quince needs to be washed, peeled, cut into small cubes. Prepare syrup from water and sugar, add citric acid, put quince. Bring to a boil and simmer over medium heat for 20 minutes, stirring with a wooden spoon. Then remove from heat, leave for 6 hours, then boil again. Arrange the hot fruit jam into jars and roll up.

Apple and apricot jam.

Ingredients:

  • 500 g apricots
  • 2 green apples
  • 400 g sugar
  • 12 cinnamon sticks

Cooking method:

For this fruit jam recipe, the apples need to be peeled and cut into wedges. Then put in a saucepan, half with water, bring to a boil over low heat, boil for 5 minutes. Squeeze through cheesecloth, add sugar, cinnamon to the resulting juice, boil for 30 minutes. Add chopped apricots to the boiling syrup, bring to a boil, boil until the desired thickness, remove the cinnamon. Put the hot jam into jars and roll up.

Apricot and banana jam.

Ingredients:

  • 750 g apricots
  • 250 g bananas
  • zest of 12 lemon
  • 1 kg sugar
  • 150 ml of water

Cooking method:

Before boiling the confiture, the apricots and bananas should be cut into small pieces. Then put in a saucepan, add lemon zest, sugar, water, bring to a boil and cook for 5-7 minutes. Remove from heat, remove foam. Put the hot jam into jars and roll up.

Ingredients:

  • 1 kg of peaches
  • juice of 2 lemons
  • 1 kg sugar
  • 100 ml brandy

Cooking method:

Rinse the peaches, dry, cut into cubes, pour with lemon juice and cognac, add 200 g of sugar, shake or stir gently with a wooden spatula so that all the slices are covered with the mixture. Put in the refrigerator for 10-1 2 hours. In the morning, bring the peaches to a boil and simmer over low heat for 15-20 minutes. Add remaining sugar and cook until thick, skimming off. Arrange the hot jam prepared according to this recipe at home in jars and roll up.

Ingredients:

  • 1.5KG
  • 30 g ginger root
  • 3-5 g ground cloves
  • 500 g sugar

Cooking method:

To make plum jam at home, the fruits must be washed well, cut into small pieces. Add finely grated ginger, sugar and cloves, bring to a boil and cook for 5-10 minutes. Place the hot jam in screw-top jars and screw up immediately. Store in a cool place.

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See how delicious the jams prepared according to the above recipes look in these photos:





Strawberry jam.

Ingredients:

  • 500 g sugar
  • juice and zest of 1 lemon
  • 30 ml of liquor

Cooking method:

Before making such a confiture at home, wash the berries, remove the stalks, cut into small pieces. Add zest and lemon juice, put on fire and, stirring occasionally, bring to a boil, then cook for 3-4 minutes. Pour in the liqueur, mix well. Put the hot jam in jars and roll up.

Strawberry-ginger confiture.

Ingredients:

  • 1.5 kg strawberries
  • 500 g sugar
  • 50-70 g of ginger root

Cooking method:

Cut the strawberries into slices, grate the ginger. Add sugar, bring to a boil and simmer for 10 minutes. Arrange hot berry jam, prepared for the winter, in jars, roll up.

Ingredients:

  • 1 kg sugar
  • juice and zest of 1 lemon
  • 5 g gelatin

Cooking method:

Sort raspberries, put in a large saucepan, add lemon juice and zest, sugar, gelatin, mix well. Put the mass on fire and bring to a boil with constant stirring. Boil for 3-4 minutes over low heat, gently stirring and removing the foam. Put the hot jam in sterilized jars, roll up, turn over for 30 minutes.

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Store in a cool and dark place.

Ingredients:

  • 1 kg of melon pulp
  • 1 kg sugar
  • 5 g citric acid

Cooking method:

Cut the melon pulp into cubes, put in a saucepan, sprinkle with sugar, shake well and leave overnight. In the morning, stir gently, leave for another 6-7 hours. Then mix well, put on fire, let it boil for 5-7 minutes and set aside for 8 hours. Repeat the procedure 2 more times. Add citric acid at the end of cooking. Put the hot jam into jars and roll up. Store in a cool, dark place.

Ingredients:

  • 1 kg pitted
  • 1 orange
  • 500 g sugar
  • 10g pectin

Cooking method:

Before making such a confiture at home, the grapes must be washed, put in a container, covered with sugar and left for 2 hours to release the juice. Then put on fire, bring to a boil, boil for 2 minutes and set aside until completely cooled. Repeat the procedure 3-4 times. During the last cooking add orange pulp, add pectin and boil for no more than 3 minutes. Put the hot jam into jars and roll up.

Ingredients:

  • 1 kg sugar
  • 12 orange juice

Cooking method:

Rinse red currants, dry, separate the stalks. Pass the berries through a meat grinder, then rub through a sieve to remove small bones. Add sugar to the resulting juice, put on fire and cook for about 30 minutes, stirring constantly. At the end of cooking add Orange juice, boil to the desired thickness. Arrange the hot berry confiture prepared according to this recipe in jars, roll up, leave for a while in a cold place.

Cranberry jam.

Ingredients:

  • 1 kg of cranberries
  • 1.5 kg sugar
  • 300 ml of water

Cooking method:

To prepare such a jam at home, the berries must be washed, dried, rubbed through a sieve or minced. Add water to the resulting mass, bring to a boil and cook for 10-15 minutes over low heat. Then add sugar and cook until tender. Put the hot jam into jars and roll up.

Lingonberry jam.

Ingredients:

  • 1 kg lingonberry
  • 1.2 kg sugar
  • juice and zest of 12 lemons

Cooking method:

Sort the lingonberries, scald with boiling water, put in a colander to glass the water. Then put the berries in a saucepan, cover with sugar, add lemon juice and zest, put on low heat and cook, stirring constantly, for about 40 minutes. When the jam has cooled, put it in jars and put it in a cool place for a while.

Ingredients:

  • 1 kg blueberries
  • 200 ml cider
  • 1 kg sugar
  • 60 ml lemon juice
  • 1 pinch of nutmeg

Cooking method:

Sort out blueberries, rinse, dry. Mash the berries lightly with a fork, put in a saucepan, pour in cider, lemon juice, add nutmeg and sugar. While stirring, bring the mixture to a boil and cook for 2 minutes over high heat. Turn off the heat immediately, remove the foam from the surface of the mass. Arrange the hot berry jam prepared according to this recipe in jars and roll up.

Ingredients:

  • 1 kg strawberries
  • 1.2 kg sugar
  • juice and zest of 1 lemon
  • 3 sprigs of mint

Cooking method:

Cut the strawberries into slices, add lemon juice and zest, mint sprigs, cover with sugar, and leave for several hours until the juice is released. Then put on fire, bring to a boil and boil for about min. Remove from heat, leave for 5 hours. Repeat the procedure again. Remove mint from the mass. Put the hot jam into jars and roll up.

Ingredients:

  • 1 kg of barberry
  • 1 kg sugar
  • 250 ml water

Cooking method:

Wash the barberry berries, sort out, dry and remove the seeds. Prepare sugar syrup, pour over prepared berries. After a few hours, carefully drain the syrup, bring to a boil again and pour over the berries. Repeat the procedure 2 more times until the berries become transparent. Put delicious homemade jam into jars and roll up.

Tomato jam.

Ingredients:

  • 600 g
  • zest and juice of 1 lemon
  • 300 g sugar
  • 1 pinch of salt
  • 1 cinnamon stick

Cooking method:

Grind the lemon zest with salt, and then combine with lemon juice. Scald the tomatoes with boiling water, dip them in ice water and peel them. Coarsely chop the peeled tomatoes, put in a saucepan, add sugar and a cinnamon stick, cook over medium heat for 5 minutes. Then add the lemon mixture and cook for another 2 minutes. Remove the cinnamon stick. Put the hot jam into jars and roll up. Store in a cool place.

Cucumber confiture.

Ingredients:

  • 500 g sugar
  • 100 ml red currant juice

Cooking method:

Before making such a jam, the cucumbers must be thoroughly washed, peeled, and the seeds removed. Cut the pulp into slices, put in a saucepan, sprinkle with sugar, leave for 12 hours at room temperature... Then put on fire and cook, stirring, for 20 minutes. When the mass becomes homogeneous, pour in the red currant juice and boil until the desired density. Put the hot jam into jars and roll up.

To fragrant fruits and the berries delighted you in winter and gave you a truly summer mood, you need to make the right preparations. We will tell you how to make jam and preserves.

We already you how to cook and jam and properly prepare fruits, sterilize jars and blanks, how many and how to store them. Today we will tell you what is better to cook jam and preserves, how they differ from each other and what are the subtleties in cooking.

Jam

You need to cook the jam for a long time so that the fruits and berries are boiled and form a thick mass, reminiscent of jelly. The consistency of the jam is suitable for spreading on bread, biscuits or cakes.

What to cook from

In order for the jam to turn out thick, it needs fruits and berries with a pectin content. Slightly unripe fruits contain more pectin.

Pectin is a natural thickener found in the skins and seeds of fruits and berries. You can't make jam without it.

A lot of pectin contains:

  • in apples;
  • in black and red currants;
  • in quince;
  • in gooseberries;
  • in plums;
  • in citrus peel

The least pectin is in cherries, blackberries, pears, and strawberries. If you want to make jam from these fruits, you will need either powdered pectin, or you will need to add the pectin-infused fruit.

How to cook

In order to cook jam, the fruit for it must be washed and left to dry, and then cut. Then they are boiled until soft over low heat in a little water, and only then sugar is added. After that, add the fire and cook the jam, stirring, until thickened. As with jam, there are rules and tricks for making jam:

  • like jam, jam should be cooked in an enamel, thick-walled dish or a copper basin;
  • the ratio of sugar and fruit is about 1: 1 - if the fruit is too sweet, you can put less sugar;
  • coarse sugar will dissolve more slowly, and the jam will be tastier than with fine granulated sugar;
  • if you add a little citric acid to the jam, it will help draw pectin out of the fruit;
  • if you have very sweet fruits, Jamie Oliver recommends add a little alcohol: it will help balance the taste and aroma;
  • juicy berries can be cooked without water, but they need to be stirred so that they do not burn;
  • if you are making jam with dry pectin, add it 5 minutes before the jam is done. Mix pectin with sugar or sugar syrup, add to jam, mix well. Bring to a boil, boil a little and turn off the heat;
  • jam is ready if a drop of it does not spread on a cold plate.

Jam in a well-sterilized jar will last for 1 year or more.

Jam

Jam is an excellent filling for pies and pies. Thick and aromatic, it can also be spread on bread.

What to cook from

Unlike jam, the most delicious jam obtained from overripe fruits and berries. You can also use rejected ones: dented, with small wormholes. The main thing is to cut out all the pieces that are not suitable for eating. Best suited for jam:

  • apples;
  • pears;
  • plums;
  • apricots.

How to cook

Cooking jam is a little more difficult than jam:

  • first, sort out the fruits, peel them and cut them;
  • boil them over medium heat in a little water: for 1 kilogram of fruit, you will need about 1 glass of water. If the fruits or berries are very juicy, you can take less water;
  • rub the boiled fruit through a sieve to make a puree. If you are making jam from berries, the puree may look more like syrup. To achieve a puree consistency, add a little fruit puree;
  • weigh the puree to find out how much sugar to put in. Usually, a 1: 1 ratio is used, if the fruit is sour, more sugar will be needed: 1.5 or even 2 parts;
  • simmer fruit puree until it thickens;
  • after that add sugar, mix and cook to the desired consistency - the thicker the better;
  • if the fruit is too sweet, add citric acid to taste;
  • spread the hot jam in hot sterilized jars and cool it;
  • on the cooled jam, a dense crust should form, which will keep it from damage. The banks can now be closed. If you roll up the jars with a special machine, you do not need to wait until the jam cools down.

How to know if the jam is ready

There are several ways to understand if the jam has boiled down enough:

  • run the spoon along the bottom of the pot or basin. If the bottom is clearly visible, and the "lane" fills up slowly, the jam is ready;
  • the jam is boiled down about twice. If the finished mass is 2 times less than the initial puree, the jam is ready;
  • If you put a spoonful of jam in a cold plate, it will harden and will not shake when you shake the plate.

Jam in a well-sterilized jar will last for 1 year or more.

* Photos taken from open sources on the Internet

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Jam is a product made from fruits and berries, brewed in sugar syrup to a jelly-like consistency, in which part or all of the fruits are boiled. Here is a description, how to make jam... To make jam, take benign fruits and berries... You can use ripe and overripe, cracked, dented and small ones that are not suitable for jam. Jam is cooked in a shallow copper or brass basin with a capacity of 2-5 liters. It must be free from traces of copper oxide and dried. Jam is most often made from , strawberries,... Prepared fruits are first boiled in water or a weak solution of sugar (for one kilogram of fruit - 15 g of sugar, 0.5 glass of water, for 15 minutes). The formation of a gelling substance is achieved by the first cooking. Then the fruits are poured with sugar syrup (for one kilogram of fruit, one kilogram of sugar, 1.5 glasses of water). Cook the jam until tender over low heat, stirring occasionally so that it does not burn.

brewed by general rules... The berries are sorted, the sepals and stalks are removed, washed, dipping in a colander in water. Prepared berries are placed in a basin, water is added (for one kilogram of berries - one glass of water), brought to a boil and, stirring, boiled until completely boiled. Then the berries are poured with syrup (for one kilogram of sugar - one glass of water) and boiled for 15-20 minutes from the moment of boiling. Instead of syrup, berries can be covered with granulated sugar(for one kilogram of berries - one kilogram of sugar). Five minutes before the end of cooking, add 2g to the jam. citric acid. Hot jam is placed in jars, covered and pasteurized at a temperature of 90 ° C: in half-liter jars for 10 minutes, in liter jars - 15. Cook according to the same recipe strawberry jam.

How to make apple jam


To make apple jam, fruits are sorted, washed, peeled, seed nests, stalks are removed and cut into slices. Apples with a delicate skin (Antonovka, White filling) are boiled with the skin. The chopped slices are boiled in water (for one kilogram of apples, 2 glasses of water) until they are completely softened and even boiled (10-15 minutes). Then syrup is added to the fruits (for one kilogram of sugar - one glass of water) or sugar (for one kilogram of fruit - one kilogram of sugar). During cooking the mass of jam is regularly mixed... The duration of cooking from the moment of boiling is 30 minutes.

cooks according to generally accepted technology. Fruits are sorted by ripeness for a more even penetration of sugar into the fruit, wash, remove stalks and bones. Large fruits are cut into halves or slices.
Prepared fruits are placed in a bowl of water (water 10-15% of the weight of the fruit), boiled for 3-5 minutes, depending on the degree of ripeness of the fruit, until cracks appear. Then pour in syrup (for one kilogram of sugar - one glass of water), boil jam until tender. Ready the jam should match the color of the fruit, and the taste is without the aftertaste of burnt sugar. Cooking duration is no more than 40-45 minutes. Likewise make jam from peaches, plums and cherry plums... It is not necessary to sterilize ready-made jams, but in a hot state they immediately pour into jars and close with lids.

Collected fruits - berries and decided to make delicious jam for the winter? Simple and proven by many housewives recipes for such sweet preparations, with photographs and step by step instructions will help you in cooking. Using detailed recipes with a photo - sweet treats from berries, fruits and even vegetables at home can be prepared quickly and easily, and the jam will come out thick and homogeneous.

Delicious homemade jams are a healthy treat for tea, a ready-made pie filling or an ingredient for gourmet desserts. This section contains the best recipes that experienced housewives and beginners can handle.

The best recipes with photos

The last notes

Cherry plum belongs to the plum family, and looks very similar to them. The colors of the fruits can be very diverse: yellow, burgundy, red and even green. Inside the cherry plum there is a large drupe, which in most varieties is very poorly separated from the pulp. The taste of the fruits is rather sour, but this does not interfere with cooking amazing dessert dishes... One of them is jam. Today we will try to understand all the intricacies of the process of preparing this delicacy at home.

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

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

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

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

Cooking applications

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

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

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

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

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

How to make berry jam at home?

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

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

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

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

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