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How to make jam from berries. Cooking Basics: How to Make Jam and Jam

Cooking method:

Rinse the currants, dry, put in jars, sprinkle with sugar. Cover the jars with iron lids and put them in a pot of water, after putting a towel on the bottom. Sterilize 5 minutes from the moment the water boils in a saucepan.

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Immediately roll up the jars with berry jam prepared according to this recipe, turn over and let cool.

Red currant jelly.

Ingredients:

  • 1 kg of red currant
  • 1 kg sugar
  • 250 ml water

Cooking method:

To cook the berry jam as indicated in this recipe, put the washed red currants in a saucepan, pour in water, and bring to a boil. Rub the hot mass through a sieve, add sugar and cook over medium heat for 30 minutes from the moment of boiling. Pour hot jam into sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

  • 1 kg gooseberry
  • 1 kg sugar
  • 300 ml of water

Cooking method:

Boil the syrup from 300 ml of water and 200 g of sugar for 6-9 minutes at full power for microwave oven... Put prepared gooseberries in syrup and cook at the same power for 6-10 minutes, during this time, mix the jam twice. Add the remaining sugar and cook for another 15 minutes at full power. Put the ready-made berry jam, prepared for the winter, in sterilized jars, roll up, turn over and let cool.

Ingredients:

  • 1 kg of seedless grapes
  • 400 g sugar
  • juice of 1 lemon
  • 60 ml Amaretto liqueur

Cooking method:

Rinse the grapes, dry, put in a saucepan with a thick bottom, add lemon juice, sugar and refrigerate for 4 hours. Then pour in the liqueur, put on low heat, bring to a boil and cook for 20 minutes. Cool, put on low heat again and cook until desired consistency. Put the hot jam in sterilized jars and close the lids. Keep homemade jam from berries in the refrigerator.

Gooseberry jam with green tea.

Ingredients:

  • 750 g gooseberries
  • 4 tsp green tea,
  • 500 g sugar

Cooking method:

Pour 150 ml of boiling water over green tea, leave for 3-4 minutes, then strain. Rinse the gooseberries, remove the stalks. Mix berries with sugar, add strained tea, put on fire and, stirring constantly, bring to a boil. Cook, stirring for at least 3 minutes, then remove from heat, let cool. After a few hours, boil the jam again for 5 minutes. Put the hot berry jam prepared according to this recipe in sterilized jars, roll up, turn over and let cool.

Raspberry jam in the microwave oven.

Ingredients:

  • 800 g raspberries
  • 300 g sugar
  • 12 lemon juice

Cooking method:

To make jam for the winter according to this recipe, you need to sort out the berries, add sugar, lemon juice, mix well. Cook in the microwave for 15 minutes at 100% power. Put the jam in a jar, close with a tight screw cap.

Ingredients:

  • 500 g seedless grapes
  • 200 g sugar
  • a handful of mint leaves
  • 5 g gelatin

Cooking method:

Rinse the grapes, dry, cover with sugar, leave overnight. In the morning add finely chopped mint, pour in 100 ml of water and put on fire. Bring to a boil, remove from heat, leave for several hours. Then drain the resulting syrup, add gelatin to it and boil for 3 minutes. Pour syrup over the grapes, leave overnight. In the morning, bring to a boil, boil for 2 minutes. Put hot jam in sterilized jars, roll up, turn over and let cool.

Barberry jam.

Ingredients:

  • 1 kg of barberry
  • 3 kg of sugar
  • 1.5 l of water

Cooking method:

Remove the seeds from the barberry berries with a pin. Boil the syrup, dip the prepared berries into it, cook over low heat for 20-25 minutes, constantly removing the foam. Thickened jam from fresh berries remove from heat, let cool, put in jars and roll up.

Silky jam.

Ingredients:

  • 1 kg mulberry
  • 1.2 kg sugar
  • 400 ml water
  • 2-3 g citric acid

Cooking method:

Boil the syrup from water and sugar. Pour the prepared mulberries with hot syrup, bring to a boil, simmer for 5 minutes, let cool. Then bring to a boil again, boil for 8-10 minutes, let cool. Cook the jam for the third time until tender. Add citric acid at the end of cooking. Put hot jam in sterilized jars, roll up, turn over and let cool.

Ingredients:

  • 500 g cherries
  • 500 g seedless white grapes,
  • 700 g sugar
  • 5 g vanilla sugar
  • 1-2 g citric acid
  • 500 ml of water

Cooking method:

Before cooking berry jam, the grapes must be washed, dried, put in a colander and blanched in boiling water for 1 minute, and then immediately immersed in cold water and let the liquid drain. Wash the cherries, dry them, remove the seeds, combine with the grapes. Prepare syrup from water and 500 g of sugar. Pour the grapes and cherries with boiling syrup, cover and leave for 8-9 hours. Then boil the berries for 10-15 minutes over low heat and leave to cool completely. Put the cooled mass back on the fire and boil for 20 minutes at a stronger boil. Remove from heat, add the remaining sugar, stir until it is completely dissolved, leave for 8 hours. Then add citric acid to the jam, vanilla sugar and simmer over high heat for another 20 minutes. Put hot jam from different berries in sterilized jars, roll up, turn over and let cool.

Viburnum jam.

Ingredients:

  • 1 kg of viburnum
  • 1.2 kg sugar
  • 300 ml of water

Cooking method:

Before cooking the berry jam, the prepared viburnum must be dipped in boiling water for 3-5 minutes, then removed and allowed to drain. Prepare sugar syrup, pour over the berries, let stand for 8-10 hours. Then cook the jam until tender, periodically skimming off the foam. Put hot jam in sterilized jars, roll up, turn over and let cool.

Hawthorn jam.

Ingredients:

  • 1 kg of hawthorn berries
  • 1 kg of sugar
  • 300 ml of water,
  • 2 g citric acid

Cooking method:

Boil the syrup from water and sugar. Sort hawthorn berries, rinse, put in an enamel container, pour hot syrup, leave for 10 hours. Then cook the jam until the desired consistency. Add citric acid at the end of cooking. Put hot jam in sterilized jars, roll up, turn over and let cool. Store in a cool place.

Ingredients:

  • 1 kg blueberries
  • 800 g sugar
  • 200 ml of water

Cooking method:

Boil syrup from water and sugar. Put prepared blueberries in boiling syrup, cook over very low heat for 20 minutes, periodically skimming off the foam. Put hot jam in sterilized jars, roll up, turn over and let cool.

Below are a few more collections of recipes for jams and preserves from different berries.

Transparent sea buckthorn jam.

Ingredients:

  • 1.2 kg sea buckthorn
  • 2 kg of sugar

Cooking method:

To cook berry jam as indicated in this recipe, sea buckthorn must be sorted out, rinsed in running water, dried, kneaded with a wooden spoon, then rubbed through a sieve. Pour sugar into the resulting puree, stir until it is completely dissolved, leave for 4 hours. Then bring to a boil, cook for 5-7 minutes. Gently remove the foam that has risen up and the separated pulp with a slotted spoon. Put hot jam in sterilized jars, roll up, turn over and let cool.

Carrot jam with lemon.

Ingredients:

  • 1 kg of carrots
  • 1 kg of lemons
  • 2 kg of sugar
  • a pinch of vanillin

Cooking method:

Rinse the lemons well, blanch in boiling water for 5 minutes. Then chop, remove seeds, chop with a blender. Rinse carrots, peel, chop with a blender, add lemon puree and sugar. Cook over medium heat, stirring occasionally, for 40 minutes. Add vanillin, cook for another 5 minutes. Arrange hot carrot jam in sterilized jars, roll up, turn over and let cool.

Ingredients:

  • 1 kg of peeled rose hips
  • 1 kg sugar
  • 400 ml water

Cooking method:

Wash the rosehip, cut it in half, carefully peel it from the core and stalks. Prepare syrup from water and sugar. Pour the prepared fruits with hot syrup and leave until the next day. On the second day, drain the syrup, boil, pour over the fruits again and leave for 5-6 hours. Boil the jam for the last time for 25-30 minutes. Put hot jam in sterilized jars, roll up, turn over and let cool.

Here you can see photos for jam recipes from different berries:





Jam from viburnum.

Ingredients:

  • 1 kg of viburnum
  • 1 kg sugar
  • 50 ml of water

Cooking method:

Before making jam from viburnum berries, the bunches must be thoroughly washed, the stalks must be removed. Use a juicer to squeeze the juice out of the berries. Combine the juice with water, sugar and, heating over low heat, stir until the sugar is completely dissolved. Bring to a boil, cook over low heat for 35-40 minutes, stirring constantly. Put the hot jam in sterilized jars, roll up and let cool.

Strawberry jam.

Ingredients:

  • 1 kg strawberries
  • 300 ml apple juice
  • 1 kg sugar

Cooking method:

Rinse the strawberries, drain the water, mash with a fork. Add sugar, stir, bring to a boil, boil for 2-3 minutes, remove from heat and leave for 3-5 hours. Then pour in Apple juice, again bring to a boil and boil until the desired thickness. Put hot jam in sterilized jars, roll up, turn upside down, wrap for a day. Store this recipe for strawberry jam in a cool place.

Ingredients:

  • 1 kg of raspberries
  • 800 g sugar
  • 150 ml black currant juice

Cooking method:

Cover the malints with sugar, add the currant juice and cook until tender. Jam from berries, prepared for the winter, cool, put in jars, roll up, turn upside down and let cool at room temperature.

Gooseberry jam with black currant.

Ingredients:

  • 700 g gooseberries
  • 400 g black currant
  • 800 g sugar

Cooking method:

Before boiling such a jam, the berries need to be washed, dried, and the stalks removed. Set aside U4 gooseberries. Pour the remaining gooseberries with a little water, boil under the lid until soft, then puree. Boil the gooseberry puree in a wide low saucepan for about 5 minutes. Add 300 g of sugar, the remaining gooseberries, black currants and cook with constant stirring for about 3 minutes. Add the remaining sugar, cook for another 15-20 minutes. Put the hot jam in sterilized jars, roll up and let cool.

Gooseberry jam with rowanberry liqueur.

Ingredients:

  • 1 kg gooseberry
  • juice of 1 lemon
  • 1 kg sugar
  • 300 ml rowanberry liqueur

Cooking method:

Pour the prepared gooseberry, 150 ml of water, boil over low heat until soft. Put the sugar on a baking sheet, spread in an even layer and heat in the oven over medium heat for 10 minutes. Add lemon juice, mountain ash liqueur, heated sugar to a container with gooseberries, bring to a boil and cook for about 30 minutes, until the jam thickens. Cool, put in sterilized jars. Store the berry jam prepared for the winter according to this recipe in a cool place.

Spicy red currant jam.

Ingredients:

  • 700 g red currant
  • 500 g sugar, 120 ml vodka
  • 2-3 star anise stars

Cooking method:

Sort the currants, rinse, dry, remove the stalks. Grind the berries with a blender. Put the puree over medium heat, bring to a boil, cook for 5 minutes. Rub the hot mass through a sieve. Add 1 sugar, star anise, bring to a boil and cook for 7 minutes. Pour in vodka, let it boil, boil for another 3 minutes. Cool the jam a little, put in sterilized jars and roll up. Store homemade berry jam in a cool place.

Blackcurrant jam with pears.

Ingredients:

  • 1 kg black currant
  • 500 g pears
  • 700 g sugar

Cooking method:

Peel the pears, cut into small pieces. Rinse black currant berries, dry, put in a saucepan and knead slightly with a wooden spoon. Add pieces of pears, boil over low heat until soft. Then add sugar, cook, stirring occasionally, until tender. Put the jam in sterilized jars and roll up.

Ingredients:

  • 1 kg of red currant
  • 1 kg of watermelon pulp
  • 1 kg sugar

Cooking method:

Rinse the currants, dry, mash with sugar. Add the pulp of the watermelon, stir. Put the mass on fire, bring to a boil and cook for 35-40 minutes, stirring occasionally. Then cool slightly and rub through a sieve. Put the jam in clean jars, close with plastic lids. Keep refrigerated.

Ingredients:

  • 2 kg black currant
  • 1.4 kg sugar

Cooking method:

Rinse the black currant berries, remove the stalks. Blanch the prepared berries in boiling water for 3-5 minutes. Then put in a colander, put in a saucepan, mash in mashed potatoes. Add sugar, stir and cook the jam until tender. Allow to cool slightly, put in sterilized jars, roll up.

Chokeberry jam.

Ingredients:

  • 500 g chokeberry
  • 400 g sugar
  • 150 ml of water

Cooking method:

Sort the rowan, rinse, dry, remove the stalks. Grind the berries with a meat grinder or blender. Put the puree in a saucepan, pour in water, bring to a boil, boil for 7 minutes. Add sugar, stir, cook over high heat for 7 minutes. Then reduce the heat to low, boil the jam for another 5-7 minutes, stirring constantly with a wooden spoon. Put the hot jam in sterilized jars, roll up and let cool.

Cranberry jam with liqueur.

Ingredients:

  • 500 g fresh cranberries
  • 50-70 g dried cranberries
  • 120 ml orange juice
  • 50-70 ml orange liqueur
  • 350 g sugar

Cooking method:

Before making such a jam from berries, fresh cranberries need to be washed, put in a baking dish, and sprinkled with sugar. Bake in the oven at 150 ° C for 30 minutes. Steamed dried cranberries in a heated orange juice... Remove the form with berries from the oven, add steamed cranberries with juice, mix. Bake for another 30 minutes. Turn off the oven, stir the berries, cover the tin with foil, leave in the oven for 20 minutes. Then add liqueur to the berries, mix and let cool slightly. Put the jam in sterilized jars. Keep refrigerated.

Ingredients:

  • 1 kg mulberry
  • 500 g sugar
  • juice and zest of 1 lemon

Cooking method:

Rinse the mulberry, dry it, remove the stalks. Puree the berries in a blender or rub through a sieve. Put the mashed potatoes over medium heat, add sugar and lemon zest, mix, bring to a boil. Cook at low boil for 20 minutes. Then pour in lemon juice, stir, boil for 5 minutes and remove from heat. Put the jam in sterilized jars, store in the refrigerator.

Rose petal jam.

Ingredients:

  • 400g tea rose petals
  • 1 kg sugar
  • 200 ml of water
  • 50 ml lemon juice

Cooking method:

Boil the syrup from sugar and water, remove the foam. Rub the rose petals with lemon juice, put in boiling syrup, cook for 2 minutes. Hot home-made rose petal jam, put in sterilized jars, roll up, turn over and let cool.

Strawberry jam with rose petals

Ingredients:

  • 1 kg strawberries
  • 1.2 kg sugar
  • 5 g citric acid
  • 35g tea rose petals

Cooking method:

Wash the strawberries, dry, sprinkle with sugar and rose petals, leave for 12 hours. Add citric acid, bring to a boil, let cool. Repeat the procedure 2 more times. Put hot jam in sterilized jars, roll up, turn over and let cool.

See how delicious rose petal jam cooked according to the recipes presented above looks in these photos:

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Ingredients:

  • 250 g rosehip petals
  • 500 g sugar
  • 50 ml lemon juice
  • 350 ml water

Cooking method:

Before boiling such a jam, sprinkle the rosehip petals with lemon juice, sprinkle with 150 g of sugar, refrigerate for 4 hours. Boil the syrup from water and the remaining sugar. Add the petals in small portions to the boiling syrup, bring the mixture to a boil, cook for 5 minutes. Then remove from heat, leave for 5-6 hours. Bring to a boil again, cook for 5 minutes and remove from heat. Taking breaks for 5-6 hours, cook the jam to the desired thickness. Put the hot rosehip petal jam prepared according to this recipe in sterilized jars, roll up, turn over and let cool.

Jam, as everyone knows, is a close relative of jam, and for its preparation, fruits and berries are boiled in honey or in sugar syrup to a state close to jelly. But the consistency of the jam can still vary, and be both homogeneous, in the form of puree, and contain denser pieces of fruit.

And jam doesn't look like jam at all, because it looks different and it is cooked differently. For jam, it is important to keep the berries or fruits whole, transparent, and saturated with juice. Therefore, jam is often cooked in several steps, even, maybe, several days. And in jam, fruit, on the contrary, should be boiled, and it is usually cooked in one step. True, not always.

It is very convenient for the hostess to organize the simultaneous cooking of jam and preserves. When sorting fruits and berries, only selected ingredients will go into the jam, and second-grade raw materials are quite suitable for jam: small and crushed berries and fruits, but, of course, not spoiled or rotten. And on the farm, both jam and jam are equally useful, because they still have different spheres of use: you cannot put jam in pies, but jam is quite suitable for this.

The most delicious homemade fruit jams, recipes with photos and videos

Cook jam for the winter it is possible from a variety of fruits, but it is better to take those that boil well and gel. Sour varieties are best suited from apples, you can take plums, quince, pears, apricots, cherries, and other fruits and berries. What is not cooked from jams inventors - mistresses! From grapes, oranges, bananas, melon, lemon and kiwi. Yes, you will see for yourself now when you get acquainted with all these recipes.

You will immediately notice the current fashion trend. making jam- mixing different components in one product. After all, fashion makes itself felt in all aspects of our life, and today there are not only “fashionable” products for making jam, such as bananas, kiwi, oranges and lemons, but the very type of jam has changed, and this happened under the influence of the current trends.

Today, it is not so much jams from one type of product that are quoted, but mixed ones, in which several ingredients are combined. And, I must say, a lot of interesting things have been discovered in this field, and we will now acquaint you with these findings.

The common point for all recipes will be sterilization of cans and lids, because jam for the winter are usually rolled up. Jars, usually half-liter are chosen, because large jars for jam are not needed, these are not cucumbers. The jars are thoroughly washed and sterilized. You can boil them, you can hold them over a stream of steam by putting the jar on the spout of a boiling kettle and turning it slightly so that the steam goes over the entire inner surface. After sterilization, the jar must be completely dry. The lids are boiled separately.

We proceed to acquaintance directly with the recipes making jam.

Jam from grapes with lemon

Ingredients:

Grapes, seedless or large, one and a half kilograms;

Granulated sugar, 570 g.

Let's consider in detail, how to make jam from grapes with the addition of lemon juice.

1. Wash the lemon or lemons and squeeze the juice out of them. We need 2 tbsp. l. fresh lemon juice.

2. Pick up the grapes, wash. Remove the seeds from the inside, peel them if possible. It is advisable to buy very ripe large grapes, in this case your task will be easier: the skin will be removed, and the pulp with seeds will rub through a sieve. In this case, the bones will remain in the sieve. If the grapes are seedless, with a dense skin, you can simply chop them before boiling.

3. Sprinkle the prepared grapes with sugar and mix with lemon juice in a bowl for making jam or in a wide enamel bowl.

4. Put the dishes on a small fire and heat slowly. After bringing to a boil, cook for 20-25 minutes, then test for readiness.

5. A very original test for readiness is proposed: keep an empty saucer in the freezer for 10 minutes, put half a teaspoon of jam on it, then put the saucer on the refrigerator shelf, no longer in the freezer, for exactly 1 minute. Remove the saucer and slide your finger over the jam. If the edges of the formed groove do not tend to join, then the jam is considered ready.

6. If the sample does not satisfy you, then you should cook the jam further, until the moment when you think that it is cooked to full readiness.

7. Hot jam is spread in sterilized jars, after which they are sealed with lids.

Melon jam

Ingredients:

Melon, peeled from seeds and skin, 1 kg;

Granulated sugar, 1.5 kg;

Citric acid;

Vanillin;

A syrup made from half a liter of water and 50 g of sugar.

Let's consider in more detail, how to make jam from such an unusual product. Melon, after all, is not a cherry or an apple. Usually they still cook fruit jams, or berry, but made of melon ... But, they say, it is unusually tasty. So, let's try to cook.

1. Cook the syrup from half a liter of water and 50 g of sugar, as described in the recipe.

2. Gently cut the melon pulp into cubes and dip in boiling syrup.

3. Cook the melon in syrup for 10-15 minutes, then add all the sugar, and continue the cooking process. After 10 minutes, put in citric acid, and at the end of cooking, add vanillin. It is not worth boiling jam for more than 30 minutes, because with prolonged cooking it begins to lose its appearance and aroma.

4. Put the hot jam in sterilized jars, gradually, so that cold jar not cracked, and roll it up.

Jam apricot,recipe with video

Ingredients:

Apricots, 1 kg;

Granulated sugar, 800 g;

Citric acid, 6 g.

Consider in stages, how to cook apricot jam... The rule is especially relevant here - do not overcook, because apricots are known as tender fruits, and their flesh is easily destroyed. Let's start cooking apricot jam, and this cooking will be in stages.

1. Apricots for jam should be strong and bright, not overripe, then the jam will turn out beautiful. We wash the apricots, take out the seeds, and divide each fruit into 4 parts.

2. Add citric acid to cold water, in a ratio of 1 teaspoon, without any slides, to 1 liter of water, and in this water, after the acid dissolves, we lower the apricots and soak for some time. Then pour out the water.

3. The first stage of cooking. We take out the apricots from the acidified water. We take from the total apricot wedges¾ of their total amount, put in a basin or in a saucepan, low and wide, fill with water, very little, and begin to cook. Cook until the pulp starts to soften.

4. The second stage of cooking. In boiling apricots, add ¼ part of the sugar relying on the recipe. Stir and cook for another 15 minutes.

5. The third stage of cooking. Pour the rest of the sugar and the remaining apricots into the basin, add the citric acid mentioned in the recipe. Cook until the jam starts to resemble jelly. We collect the foam.

6. Put boiling jam in sterilized jars, roll them up, turn over and cover with a towel.

How to make apricot jam. Video recipe


Orange and banana jam, recipe with photo

Ingredients:

Medium-sized, thin-skinned oranges, 4 pcs .;

Bananas, peeled, 900 g;

Lemon, 1 pc.;

Granulated sugar, 500 g.

Now let's see how to cook orange jam with bananas and lemon.

1. First of all, we prepare food: remove the peel from oranges and lemons, carefully remove the films and disassemble the citrus fruits into slices.

2. Put the lemon and orange slices in a blender and turn them into lemon-orange puree.

3. Cut the banana pulp into small cubes or also purée using the same blender. The structure of the future jam depends on how you process bananas - whether it will be absolutely uniform, or small lumps will appear in it.

4. Mix chopped bananas with lemon-orange puree, which looks more like juice with pulp. Pour the sugar according to the recipe there.

5. Put everything together on fire in a basin or in a low and wide saucepan and cook until thickened, stirring occasionally.

6. Ready jam in a boiling state is poured into sterilized jars and rolled up.

Many different dishes are now offered, including baked goods and other culinary products, in which bananas play a major role. And it is right. Firstly, we are accustomed to the fact that bananas are constantly present in the market and in supermarkets, and we have already begun to master this product. Secondly, banana has many useful qualities and there are almost no contraindications, except for diabetics. And finally, due to its structure and soft consistency, the banana is readily amenable to culinary processing.

Here's another banana jam recipe.

Plum jam with banana and spices, recipe

Ingredients:

Plums, 1 kg;

Banana, 1 pc .;

Granulated sugar, 1 glass;

Cinnamon, 1/3 teaspoon

Cloves, 8 buds.

So let's see how to make jam from plums and bananas .

1. Plums should be chosen for this recipe so that the stone can be easily removed. If you buy dark plums, you will get a beautiful burgundy color jam, if lighter, then the color of the jam will change. Wash the plums, dry them, take out the seeds, breaking the fruits in half.

2. Blanch the halves of the plums in boiling water for no more than 5 minutes. Do not pour boiling water after blanching: if you add sugar to it, you get an excellent compote.

3. After blanching the plums, grind with a blender until puree. Add the banana to the puree and turn on the blender again. It turned out to be a plum-banana puree.

4. It is better to put the cloves whole so that you can take them out later, but you can grind them and add them to the jam as they are. In addition to cloves, add cinnamon and sugar to jam, mix and cook.

5. The jam is kept in a state of slow boiling for about an hour, or until thickened, then laid out in the tanks and rolled up.

Homemade cherry jam

Cherries are often used to make jam, but there is one grandmother's recipe. cherry jam, which has a rare taste. And it's worth making it.

Ingredients:

Cherries, 1 kg;

Granulated sugar, 1.5 kg.

Let's see, how to make jam on grandma's recipe having only a cherry berry. And, of course, sugar, but without it you can't make jam, no matter what it is made of.

1. Wash cherries in running water, air dry.

2. The most time consuming process is the removal of the pits from each cherry. But this is impossible without this, so we have to be patient and process all the cherries. We arm ourselves with some auxiliary tool, take out the pits, and put the pitted cherries in an enamel bowl or pan, in which we will cook the jam.

3. Pour sugar into a saucepan with cherries and give time for the cherry to release its juice. When this happened, we start making jam.

4. The first stage of cooking. It lasts 40-45 minutes, and all this time we slightly stir the contents of the pan and make sure that the boiling process is slow.

5. After the end of the first stage of cooking, we put the pan in a quiet place and give time to the jam to rest and slightly change the consistency - it becomes thicker. The break lasts at least half an hour.

6. The second stage of cooking. Boil over low heat for about half an hour, give a rest for about 15 minutes.

7. The third stage is a repetition of the second.

8. Now the jam is ready, it is laid out in sterilized jars, covered with lids and rolled up.

Grandmothers made preserves and jams in their own way, in the old way. This was done without haste, in several stages, as, for example, our cherry jam according to grandmother's recipe.

And granddaughters always have no time, and I want to come up with something of their own, not the same as it was before. We must not forget that technology has leaped up by an order of magnitude, it's a sin to complain. And here is for you, for contrast, a modern recipe cherry jam-berries.

Cherry jamin a slow cooker, with red currants

Ingredients:

Cherries, 1 kg;

Red currant berries, 0.5 kg;

Granulated sugar, 1 kg.

A very successful addition is red currant, it has a high gelling capacity, and the incomparable color of the finished product is guaranteed.

So let's see how to make jam from such not particularly combined products, such as red currants and cherries.

1. First, prepare the berries. My cherries, dry them, remove the seeds.

2. We carefully pick the currants from the twigs, and this procedure, believe me, is no less time-consuming than removing the seeds from cherries. The selected currant berries are also washed under running water and dried.

3. Mix the berries and grind with a blender.

4. Put the berry puree in the multicooker bowl, and put sugar there, as indicated in the recipe. We give the berries the opportunity to release the juice, and the sugar to begin the dissolution process. To speed up the processes, the mixture is periodically mixed.

5. Turn on the "Extinguishing" mode and set the time for 1 hour. During this time, take 2 breaks to mix the contents.

6. The jam is ready. We transfer it to sterilized jars and roll it up.

Apple jamwith the addition of lemon and kiwi

Ingredients:

Apples, 800 g;

Lemon, 2 pcs.;

Kiwi, 2 pcs.;

Apricot kernels, 100 g;

Sugar, 800 g.

Let's figure out how to cook apple jam with such interesting additives.

1. Let's take care of apricot pits first, or rather, grains from them. In order to peel off the skin from them, you must first fill them with water, for about 3-4 hours. After soaking in water, the skin lags behind the white grain and is easily removed. After that, the wet grains are slightly dried.

2. Now let's prepare the rest of the components. We free the apples from seeds and core, peel the kiwi, remove the zest from the lemon and remove the seeds.

3. Chop fruits and citrus fruits, place them in a basin or enamel pot, low and wide, in which we will cook jam.

4. The first stage of cooking. Heat the saucepan to a boil, then cook for 5 minutes. As soon as we have time to remove the foam, it is already necessary to set aside the pan with jam for a rest, which lasts 2 hours.

5. The second stage of cooking. Add apricot kernels to the jam and cook again for 5 minutes, turn off the heat and do not touch the jam for another 5 minutes. We put it back to rest for 2 hours.

6. The third stage of cooking. We put the saucepan with jam again on the fire and cook again for 5 minutes. The finished jam must be put in jars, as usual, and rolled up.

Jam from oranges with dates, with the addition of nuts

Ingredients:

Large orange, 1 piece;

Dates, 300 g;

Walnuts, kernels, 100 g;

Vegetable oil, 2-3 tbsp. l.

Let's see, how to make jam from such unusual constituents.

1. If possible, peel the kernels of nuts.

2. Remove the seeds from the dates and grind them together with the nuts with a blender. You should get a smooth puree.

3. Add to puree vegetable oil and turn to blender services again. As a result of whipping, you get a lush and thick jam.

4. Put the jam in a sterilized jar and put it on the shelf in the refrigerator. It should not be rolled up, and it should not be stored in the refrigerator for a long time, no more than 1 month.

There you are best recipes jams worth preparing for curious housewives. It's interesting to try what happens. And jam is a product that has established itself as an indispensable ingredient for baking and freezing. It looks great in open pies, in various puffs, as a filling for pies and pancakes - does not flow out, does not lose color and taste... And yet - actively participates in the preparation of various yoghurts, curd masses, glazed curds and desserts. Procure jam for the winter, you will not go wrong!

Sometimes, we may unexpectedly face the fact that we have an allergy to a certain product or flower. An online question to an allergist will help identify the problem and cause of concern, save you time and give you a quick and correct solution to your health problem.


The delicious Assorti berry jam is very easy to make at home. Just a few simple manipulations in the kitchen will need to be done by the hostess in order to end up with a delicious sweet preparation for the winter. The cooking time will surprise even lazy people, just three minutes, and the jam will be ready! All relatives and friends will be able to enjoy berry jam in winter. Bright colors of summer will be hidden in delicious jars with blanks!

Would need:

  • 1 kg of berries (it can be any seasonal berries: raspberries, strawberries, strawberries, any kind of currant, etc.);
  • 1 kg of sugar;
  • 1 bag of gelling agent (with pectin).

How to make jam from berries with gelatin at home

For jam, it is best to use berries that have just been removed from the branch. Since it is in such products that most useful properties... If the berry is clean, then you can not wash it, because it is the natural bloom that contributes to good density. finished products... If the berries are purchased, you need to rinse them under running water and dry them on cloth towels.

For jam made according to the recipe given here, any berries, for example, black currant, are suitable:


Mash the berry well with a spoon. A meat grinder or blender will greatly facilitate the work.



The remaining cake from berries can be used for baking, compote.

We turn to the preparation for the preparation of jam. Jars and lids should be thoroughly washed using natural cleaning agents such as baking soda. Rinse thoroughly under running water. Sterilize in any convenient way - over steam, in the microwave or oven. The latter method is preferable for such a jam.

The next stage - you need to pour the resulting berry mixture into a saucepan in which the jam will be cooked, add, stir everything thoroughly.


Bring the berry puree to a boil.


After the mass begins to boil, add sugar to the pan. Stir everything thoroughly with a spoon until the granulated sugar grains dissolve.


Put the pot back on the stove and let the mixture boil. Boil the jam for three minutes, stir during cooking so that it does not burn.


Pour berry jam on clean dry cans and roll up. In a couple of hours the jam will be incredibly thick!

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 to be 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 ready. 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 spoiling. 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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At the height of the summer fruit season, let us remember that not only jam, but also other sweet twists can be made from them at home.

For example, it is difficult to think of more delicious treat universal use than do-it-yourself from fresh berries viscous and transparent Strawberry jam... We hasten to reassure those who believe that it is more difficult and longer to cook than jam - in fact, the opposite is true, and the result is excellent!

Jam and jam: what's the difference?

Before talking about how to make delicious strawberry jam at home and suggest interesting recipes, let's make it clear what this delicacy is.

Unlike jam, which needs to be boiled gradually for several hours so that the berries remain intact, jam is an almost homogeneous jelly-like mass consisting of syrup and softened fruits.

It is much easier to cook than jam, besides, it is a more economical option for winter sweet preparation, since not only selected berries can be safely used as raw materials, but also a re-grading - small fruits in varying degrees of ripeness and even slightly crushed (but not spoiled!).

Another significant difference between strawberry jam and jam homemade- it is done quickly, literally in a matter of minutes. Below we offer a variant of the recipe for strawberry jam "5 minutes" and practical advice on how to make a delicious homemade twist from a favorite berry.

This recipe will surely appeal to all fans. healthy eating... You need a little sugar to get a treat, it will be enriched with "immune" vitamin C. It is brewed for only 5 minutes, which means it retains almost all the useful components.

Ingredients

  • Sweet strawberries - 1.2 kg;
  • Granulated sugar - 400 g;
  • Medium lemon - 1 fruit.

How to make delicious strawberry jam at home with a quick recipe

  1. Prepare the berry - wash it and remove the green receptacles. You also need to dry it a little so that excess moisture does not get into the jam.
  2. Now we need a blender. We put the prepared fruits into a deep container and turn it mechanically into a fragrant puree. If you don't have a blender, you can simply soften the berries with a fork or use a meat grinder.
  3. Pour the strawberry puree into a deep saucepan, add sugar, stir (a wooden spatula will help us!) And send over medium heat.
  4. When the mass begins to boil, you will need to stir it constantly so that it does not stick to the bottom of the stewpan.
  5. Cutting the washed lemon, squeeze 3 tablespoons out of it. fresh juice and season with berry puree. Sour fresh juice "works" as an additional preservative, giving the delicacy an inimitable aroma.
  6. We keep the sweet mass on the fire in a boiling state for no more than 5 minutes, without stopping to work with a spoon, and then remove it from the heat and immediately pour it into sterile jars and close.

Quick strawberry jam over this original recipe not stored for long - maximum a month. But it turns out to be so aromatic and tasty (moderately sweet) that it is usually eaten first of all homemade twists. Crispy toast with a spoonful of tender strawberry mass is the best start to the day!

Making the classic strawberry jam

Ingredients

  • - 2 kg + -
  • - 2 kg + -

How to make delicious strawberry jam at home

  1. We grind the washed and slightly dried berry in any convenient way, fall asleep equal amount sweetener, stir until the sweet grains dissolve and put on fire.
  2. After boiling, set the fire to a minimum and boil the contents of the container for about half an hour. The darker you like the jam, the longer it will take to keep it on fire.
  3. Foam will appear on the surface of the jam - it must be removed at the end of cooking, otherwise it will ruin appearance blanks.

We lay out the treat on sterilized jars while still hot. And so that the fragile glass does not crack under the influence of high temperature, you need to place a clean spoon in each container - the metal will take over the temperature. Before rolling up the lids, the spoons must be removed.

This recipe is very simple to make homemade strawberry jam. It has been stored under a tin lid for more than one year and tastes much better than the store one.

The amount of sugar offered in this recipe can be increased to your liking. It is undesirable to put it less, because sugar is not only a flavoring additive, but also an excellent preservative.

Ingredients

  • Strawberries (mixed grade) - about 1.5 kg;
  • Sugar - 1.5 cups;
  • Water - about 50 ml.

How to make seedless strawberry jam at home

  1. We put the washed berries in a deep bowl, add the prepared water to it and put on a medium-intensity fire. Cooking time - no more than 10 minutes, so that the berry gives its own juice.
  2. When it cools down a little, we grind it through a fine sieve, pouring the puree into another pan (preferably a stainless steel with a thick bottom). As a result, you should get about 750 ml of seedless berry mass.
  3. Add sugar to the puree, mix everything well to get uniformity, and send it to the fire. The sides of the second container should be higher than that of the first, taking into account the amount of sugar that we will use.
  4. It is not necessary to cook for a long time, otherwise the jam will become too dark and will lose most of the vitamins. It is enough to boil the mass for half an hour on minimum heat, without ceasing to interfere with it. After removing from heat, immediately pour the finished delicacy into sterilized jars and close.

If you plan to store the workpiece in the refrigerator, plastic lids will come off, but if in the basement or on a shelf at home, it is better to roll up a tin can. Such jam can be stored at least all winter. True, it is hardly worth it until spring - it turns out very tasty.

If the berry garden has pleased you with an unprecedented harvest, and there is still enough free space on the shelves in your home cellar, you should definitely try to prepare a delicacy that is very popular in Europe and half-forgotten in our country.

Having learned from our post about some secrets of how to make ordinary strawberry jam incredibly tasty, you will only have to collect or buy the right amount fresh berries. It is best to take sweet fruits - then you will have to put less sugar, and the delicacy from the jar will turn out to be as useful as possible!