How to make cold jam. Description of berry jam, as well as its calorie content; the use of the product in cooking; how to cook at home from different berries
Summer time
We like summer not only for the good weather, but also for the abundance available berries and fruits, which are enriched with vitamins, minerals and phytoncides. They are very useful in fresh, however, everyone wants to taste the juicy taste of the fruit in winter. For this they boil compotes, make jellies, jams, preserves.
Jam
Jam is a jelly-like product in which berries or fruits are almost boiled, and a drop of it on a plate quickly thickens. Sweetness is prepared from fruits containing a large amount of pectin - black and red currants, apples, gooseberries, lemon, etc.
Gooseberry jam
In order to make gooseberry jam, we need:
- 500 ml of water;
- 1.5 kg of sugar;
- 1 kg of gooseberries.
Preparation
Large and ripe fruits of the bush must be thoroughly washed, dried and the stalk removed. Then divide them into two parts, half a kilogram each: grind one in a blender and combine with the remaining half. Mix the resulting mass with sugar, add water and cook over low heat, stirring continuously. Pour jam into jars, close and cool.
Jam from apples
In order to make apple jam, we need:
- 1 kg of sour apples;
- 800 g honey;
- 1 glass of water.
Preparation
Wash the collected apples and cut into slices, remove the core and pour over with boiling water for two minutes. Then we mix the chopped apples with honey and a glass of water, cook over low heat, stirring every minute. Then put the jam in glass containers, cover parchment paper and tie it with an elastic band or twine.
Jam
Jam and jam are very similar, they differ only in that the jam is prepared from mashed fruits or berries without adding water and with added sugar (for 1 kg of mashed potatoes - 700-900 g of sugar). It is important that the jam does not burn: it is better to cook it over low heat, stirring every minute.
Winter time: jam jelly
If it's winter and you want a real home berry jelly, but there is only jam in the pantry - it doesn't matter. To make jelly from jam, you can take absolutely any jam - strawberry, apple, cherry, gooseberry, etc. Also, the final product can be used as a filling for cakes or pies.
How to make jam jelly
First you need to take gelatin, pour it with cool water and leave to infuse for an hour in order to allow it to dissolve. Dilute the jam with hot water and strain, setting the berries aside. Next, you need to add sugar to the resulting drink, boil for ten minutes and let cool to 50 degrees. Stir the drink and gelatin. At the bottom of each container - jars, molds, where there will be jelly - carefully lay out the berries and pour the resulting drink. Then put the molds in the refrigerator for 5 hours. Jelly jelly can be garnished with whipped cream. It can be eaten on the day of preparation, without delay. Jelly should be stored in a cool place. This will help preserve its taste. You will definitely enjoy this delicious and, most importantly, natural food. Besides knowing
Who hasn't heard of jam these days? A delicacy with an English name has firmly entered the life of a modern person. And what is the use of jam and when can it be used? You will find the answers to these questions below. And the following content of the article will help you find a question of interest.
The difference between jam and jam, confiture and jam
Jam, jam, confiture, jam - what sweet words! Their mere mention brings to mind the delicate fruit and berry aromas and wonderful taste.
Jam is sweet dessert obtained by cooking fruits or berries with sugar.
The main difference between jam and similar products - preserves, marmalades or marmalades - lies in the jelly-like consistency. Jam is much thicker than jam, but thinner than jam. These qualities make it possible to successfully use jam for sandwiches or pie fillings.
For jam, it is better to use fruits and berries with a lot of pectin. These include all citrus fruits, gooseberries, currants - black and red, sour apples, plums.
You can make jam from any other fruit, but it is better to add lemon or orange zest to them for better gelling. An excellent option would be a fruit and berry combination of sour and sweet fruits. This will increase the natural pectin content and taste the jam with a new, unusual flavor.
Unlike jam, where the fruits are pre-ground or pureed, sliced fruits or berries are used to make jam. In the process of cooking, they boil down and lose their integrity. This jam is not like jam or confiture.
Another difference between jam and jam and marmalade is that you cannot use overripe or crumpled fruits to make jam. The content of pectin in them is not enough to obtain the desired jelly-like consistency, so the jam will turn out to be liquid.
The benefits and harms of jam
Jam is slightly inferior to jam in terms of preserving vitamins and nutrients. This is due to the fact that the jam is exposed to a longer heat treatment... Not everyone useful material can withstand such a test.
But this does not detract from the benefits of jam. This dessert was and remains one of the healthiest sweets. The vitamins and trace elements stored in the jam can help your health, for example, during a cold or autumn blues.
Orange jam is good for vitamin deficiency and disruption of the digestive tract. It also helps to lower blood pressure a little.
Blueberry jam strengthens blood vessels, helps to normalize the heart, slows down the aging process of cells. And, of course, blueberry jam has a beneficial effect on eyesight!
Raspberry jam will be indispensable for colds. It supports immunity well and has an antipyretic effect.
Apple jam lowers blood cholesterol levels, and lingonberry jam strengthens the immune system. Each jam keeps in itself beneficial features fruits and berries from which it was prepared.
But only homemade jam... Artificial preservatives and colors are added to the store product. They not only negate all the benefits of jam, but can also be dangerous: for example, cause allergies or poisoning.
The subtleties of making jam
Features of cooking jam
The right jam starts with the right cooking. Often novice housewives ask themselves the question: how to cook jam correctly so that it turns out thick and tasty?
The first step towards a good jam is choosing your dishes. Jam, like jam, must be cooked in a wide saucepan or a bowl with a thick bottom. The large surface area from which the liquid evaporates is the first ingredient in achieving the desired jam consistency.
Rinse the fruits and, if necessary, remove the seeds. Cut the fruit into small pieces. In a bowl or saucepan, combine the ingredients according to the recipe. A little unripe can be added to ripe fruits. This will increase the gelling capacity of the jam.
It is important to observe the proportion of fruit - sugar. Better to take the amount 1: 1 or reduce the sugar content. Otherwise, you run the risk of killing the bright taste of the fruit.
The main rule for making jam is to comply with the temperature regime. The fire should be strong for the first 10-15 minutes. After, when the fruits give juice and boil, you need to reduce the strength of the flame. The jam should boil constantly, but not hard. To do this, adjust the heat a little - decrease or increase.
And you need to stir the jam constantly. A wooden spatula or spoon is best for this. Be sure to run it along the bottom and walls of the pelvis. This will prevent the jam from burning, and it will become much easier to wash the dishes after cooking.
How to determine if the jam is ready?
Jam is a rather capricious product. To prepare it correctly, many conditions must be met. Be careful when making jam; it is quite easy to spoil it.
Reliable check of jam readiness consists of three stages.
- Checking the bottom of the dishes. Run a wooden spatula along the bottom of the bowl or saucepan in which the jam is boiling. If the mass did not close immediately, then the jam is almost ready.
- Spoon check. All culinary forums and sites advise you to check the readiness of the jam in this way. Spoon some of the hot jam and let it drain. The sweetness should flow in a thin trickle, and not fall in drops.
Spoon the jam again and let cool. The finished jam will fall off the spoon as a jelly-like piece, rather than dripping off like a hot product.
- Checking on a silver platter. Place a drop of hot jam in the center of a small saucer and wait a minute. Place the saucer upright. The finished jam will not flow, but will remain in place.
What to do if the jam is liquid or does not thicken?
Making jam is the anticipation of real English breakfasts with tea and toast. And, now, when the sweetness is almost ready, an unpleasant thing turns out: the jam turned out to be too liquid. Is the pleasure of spreading jam on toast or adding it to pies “covered with a copper basin”?
Even so, the jam can still be saved. There are at least three ways to thicken jam that is too thin.
On culinary and home economics forums, the number one tip is additional cooking. So excess water evaporates from the jam, and the dessert acquires the desired consistency.
Is this a good way? Together with the excess liquid, useful substances and vitamins leave the jam. Additional heat treatment destroys the remaining micro and macronutrients, making the jam thick but unhealthy.
Some cooks have the idea to add a little starch to liquid jam. In jelly, you can! Why not do the same with jam?
Sometimes the starch gives the jam a specific flavor. But ultimately, it all depends on the manufacturer and the amount of starch. You need to add about 1 tablespoon per glass of jam.
As a thickener, it is better to give preference to semolina over starch. Semolina will definitely not give an undesirable taste. A glass of jam will need from 1 teaspoon to 1 tablespoon of cereal, depending on the original consistency. Mix semolina with jam and leave for a quarter of an hour until the cereal swells.
Similarly, breadcrumbs or ground nuts. But in this case, it is not always possible to achieve the desired result.
How to make thick jam?
You can make jam from any fruit or berries you like. But the most dense it is obtained from sour fruits containing a large amount of pectin: all types of citrus fruits, apples, peaches, nectarines or pears.
To naturally increase the gelling properties of other fruits, add slices of lemon or orange zest when making the jam. On taste this will not affect the dessert, and the consistency of the jam will turn out much better.
Sometimes experienced housewives advise adding some unripe fruits to good berries and fruits for jam. The acid present in them also increases the gelling capacity of the jam.
As a last resort, you can add store-bought pectin to the jam.
Why does jam come out of pies?
The first thing that suggests itself is that the pie jam was too runny. In this case, the filling needs to be thickened a little. You can read about how to thicken the jam here.
If the consistency of the jam is not satisfactory, then the whole point is in the dough. It could turn out to be too thin, and the jam boiling during the baking process simply tore apart the unbaked barrier. Poor-quality tuft may also be to blame - the place where the edges of the dough stick together.
Too high an oven temperature can also cause the jam to run out. As it heats up quickly, it will seep through the forming flesh of the patty.
What if the jam is fermented or soured?
The first step is to try to save the dessert. Pour the workpiece into a wide bowl, add sugar at the rate of 0.5 kg of sand for 1 kg of jam. Cook the jam for 10 - 15 minutes and pour into sterilized jars.
If after that the jam remains spoiled, then it can be used for other homemade preparations: wine or moonshine.
Jam measures
Amount of jam in:
- Teaspoon: 5ml.
- Tablespoon: 15ml.
- Faceted glass: 200 ml or 200 g (when filled to the rim of the glass).
- Regular glass beaker: 250 ml or 250 g (whole glass).
The number of calories in jam
The calorie content of a teaspoon of jam is 11 kcal; dining room - 35 kcal. The calorie content of 100 g of jam is 238 kcal.
The numbers may fluctuate slightly depending on the type of jam.
The nuances of using jam
Can jam be diluted with water?
Often housewives, especially mothers, ask themselves the question: is it possible to cook compote from jam?
Jam is a self-sufficient product. It is not at all necessary to cook compote from it, because jam is a ready-made sweetness. You can simply dilute it with water. You will get a wonderful compote or fruit drink, which can be given to children. Of course, if the child is not allergic to the components of the dessert.
Is it possible to jam in the post?
Jam consists entirely of herbal products. Formally, it is considered a lean food. But jam is still a dessert. Therefore, each fasting person decides for himself how much sweets are allowed during the period of spiritual abstinence.
And do not forget about the true purpose of the post. Without spiritual purification and abstinence, fasting becomes an ordinary diet. Is this what you are trying to achieve?
Can you jam while dieting?
Jams and preserves are considered one of the healthiest sweets for a reason. Thanks to proper cooking, vitamins and minerals are preserved in them, which are especially needed by a losing weight person.
Avoiding sweets altogether is the most common way to start a diet. But it has long been established by doctors that such a sharp change in diet is harmful to the body. In addition, a psychological factor comes into play. Refusal from favorite sweets can lead a person into a depressed state and cause an early breakdown in the diet.
Therefore, it is better to stick to a certain daily calorie intake. And jam will allow you to include sweets in the diet!
One - two tablespoons of jam per day will keep within 50 kcal. It's not that much. And you are unlikely to eat more - spread on toast or take a spoon for tea.
Such an amount of jam will be useful even for a losing weight person.
Is it possible to jam with gastritis?
Gastritis is a long-term, chronic disease. His treatment can take months or years. Can you afford a little sweet treat - jam during gastritis?
Jam does not contain a lot of fat. Therefore, doctors sometimes allow it to be eaten. Of course, in small quantities and not during an exacerbation of the disease.
Be sure to check with your doctor before adding jam to your diet for gastritis.
Is it possible to jam with pancreatitis?
Pancreatitis is a serious disease associated with inflammation of the pancreas. Therefore, foods containing heavy fats should be completely excluded from the diet.
Jam does not apply to such products. But during an exacerbation of pancreatitis, sweets are strictly prohibited. It's not even the sugar content, but the presence of the so-called "fast carbohydrates".
If the disease has passed into the stage of remission or weakening, then the list of acceptable products expands. With pancreatitis, you can eat and jam, but in fairly limited quantities.
Can you jam while pregnant or breastfeeding?
There are no significant food restrictions during pregnancy. You can eat and jam, but in moderation.
A nursing mother should carefully monitor her diet. Jam should be introduced into the diet gradually, starting from one or two tablespoons per day. Be sure to monitor the baby's reaction. If colic or allergies are not observed, you can continue to eat jam.
It is worth starting with jam from "soft" fruits - gooseberries, apples or pears. And only after that switch to "bright", red jams - cherry, strawberry and the like.
Jam is not only a sweetness for dessert. It contains useful substances from fruits and berries. Jam will be a great reminder of sunny summer, as well as support for health and Have a good mood long winter.
Today we will tell you how to make jam. There are several types of jam consistencies, it can be in the form of a homogeneous and jelly-like mass, which is prepared by grinding fruits and berries, while during cooking it is necessary to boil the fruits and berries for a longer time so that they boil. Also, a very popular type of jam is pieces of berries and fruits in thick syrup.
Jam is an excellent filling for pies, rolls, pancakes, as well as a wonderful addition to curd desserts and yoghurt. The jam recipes that we will present to you today are simple, but the fruits and berries from which we will prepare them are unusual.
So, let's prepare jam recipe# 1 of kiwi, required ingredients:
One kilogram of kiwi;
One kilogram of sugar;
Fifteen grams of lemon juice;
Two bags of gelatin;
Green food paint.
Wash the kiwi, peel and cut into small cubes. Then use a blender or meat grinder to grind them into homogeneous mass, then add lemon juice and gelatin there, mix everything thoroughly. Now add sugar to the resulting mass and put everything on the stove to cook.
Jam must be cooked over low heat, after about fifteen minutes it will begin to thicken. Bring the jam to the consistency you need and add a little food coloring to it. Put the hot jam in jars or special forms and leave to cool. Store ready-made jam in a cool place in the cellar or pantry, just like .
Ginger Jam Required Ingredients:
Three hundred milliliters of honey;
One hundred grams of ginger root;
Nutmeg.
Peel the ginger, while trying to remove a very thin layer of it. Then cut it into thin slices and rinse it a couple of times with water. Then put the ginger in a saucepan, cover with water and cook over low heat for about ten minutes, repeat this procedure four more times.
Now take the ginger out of the water onto a napkin and leave it like that overnight, then grind the ginger with a blender or just chop it finely. Put it in a saucepan, cover with honey, add saffron and nutmeg, cover and cook over low heat for fifteen minutes. Then leave the jam to brew and the next day repeat the cooking procedure. Arrange the hot jam in jars and roll up in the same way as when cooking .
Jam from plums with chocolate, required ingredients:
One kilogram of plums;
One lemon;
Three hundred grams of sugar;
One pack of gelatin;
Fifty grams of chocolate.
Wash the plums and remove the seeds from them in the same way as when cooking . Then grind them with a meat grinder or blender, put them in a saucepan, add lemon juice, sugar and gelatin there. Place the saucepan on the stove and simmer for about five minutes. Then add chocolate, chopped into small pieces, to the hot jam. Once all the chocolate has melted, put the jam in the jars and roll up the lids.
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The time has come for harvesting fruits and berries. Today we would like to talk about how to make jams correctly. How pleasant it is in the morning to drink tea with crispy toast, butter and aromatic jam of your own preparation. No wonder, in the homeland of jam, in England, no breakfast is complete without toast with orange jam. It was jam in this country that became the property of the state, since it ranks first in the number of preparations prepared by housewives for the winter from various berries... Let us and we learn how to make jam correctly and learn the recipe for the classic English orange jam, which the English queen herself indulges in in the morning. And besides this, jams in their variety will enrich your menu and serve as a tasty addition to pastries, ice cream, or become an excellent dessert if you add a drop of alcohol to them.
So, jam is a product that is obtained by boiling berries or fruits in sugar syrup or honey to a jelly-like state. Jam can be of different shapes: either it is mashed jellied fruit mass, or whole berries or pieces of fruit in syrup. According to the classic rules, jam is made from equal parts by weight of fruit and sugar (1: 1). This traditional way has the great advantage that jams are preserved naturally. They contain a sufficient amount of sugar, which guarantees their preservation without the addition of any preservatives.
For cooking classic jam it is necessary to take high-quality, ripe fruits and berries. Therefore, when choosing berries and fruits on the market, do not spare money, and after a little overpaying, choose a quality product. If you notice a slight mold or cracks on the fruit, refuse to purchase them. Prepared and washed fruits must be weighed, put in a bowl or saucepan, pour sugar syrup and cook in one step for no more than 25 minutes, gradually increasing the heat and vigorously stirring the mass with a spoon or slotted spoon. When making jam, watch out for foam - it should be removed. In order to find out whether the jam is ready or not, take a plate and pour a drop of jam on it: it should thicken quickly and strongly. The finished jam should be immediately poured into a prepared container, cooled and when a dense crust appears on its surface, the container must be immediately sealed - closed with parchment paper and tied with twine.
Recently, new technologies and products have come to the aid of housewives, which help to reduce the amount of time for making jams - gelling substances that can be used in a recipe as 1: 1 or 2: 1. This is primarily a gelling sugar. Used both in the processing industry and in household... Gelling Powder is an easy-to-use product that allows you to process small portions of food. And finally, the gelling liquid - its use requires some skill from the hostess. By differentiating recipes for individual fruit varieties and by reducing the cooking time to a minimum, the optimal aroma, flavor, color and texture are obtained.
In addition to classical preservatives, in recent years new ones have been developed, known as the "2: 1" method. Thanks to special components, they allow you to reduce the amount of sugar by at least half. The advantage of such jams is obvious: they are less sweet, thus, the taste of some varieties of fruit is better preserved, and the jams themselves are less nutritious.
How to prepare fruits and berries for making jam
1. Wash fruits and dry well, remove leaves and seeds.
2. Grind the fruits. The method of grinding depends on their type. Mash berries, cherries and plums - grind in a mixer or pass through a meat grinder.
3. Transfer the mixture to an appropriate sized saucepan. Pour in the specified amount of sugar.
4. Add if necessary citric acid.
5. Cook the fruit mass with sugar, stirring constantly.
6. After the cooking time has elapsed, add the gelling agent, stir and bring to a boil again.
7. Transfer the hot jam to jars.
8. Cork the banks immediately.
Which jars to choose for storing jam
Small cans promote rapid gelatinization of the workpieces, which increases their shelf life. The smaller the jar, the more its contents thicken. Therefore, we do not recommend using large jars and ceramic pots for jams and preserves, especially since from the moment they are uncorked until the contents are fully realized, it usually takes a long time and the access of air can spoil it. Banks should be filled whenever possible hot billet, since the high temperature contributes to the preservation of the sterility of the dishes.
If you are using jars with screw caps, fill them with a hot piece, put a lid on, screw up and put upside down for a minute to evenly distribute the mass of fruit. From time to time, turn the jar upside down while the workpiece cools down. We often buy different products from screw top jars. If you do not throw away empty cans, then you will collect a decent collection of cans of different sizes that will come in handy for your processing.
Cellophane capping. This method can be used to seal jars without lids. The cellophane should be trimmed accordingly, slightly moistened, well pulled over the neck of the can and tied with a string or fixed with an elastic band.
How to make jam in a bread maker
Bread maker manufacturers recommend making jams in a bread maker using gelatin or other gelling agents. For 950 g of prepared berries or finely chopped fruits, you should take 500 g of granulated sugar and 40 g of zhelix 2: 1 (1 pack). Place the jelly, berries and 2 tbsp. l. granulated sugar in the bowl of the bread maker. Select the JAM program, press the START button. After 20-30 minutes, add the remaining granulated sugar to the bread maker. When the cooking stage is over, transfer the jam to glass jars and close the lids tightly.
How to make jam in a slow cooker
Choose the recipe you like. Wash berries or fruits, remove seeds or peels, remove seeds, if necessary. Cut the fruits into small pieces of arbitrary shape and put in the multicooker bowl. Berries can be cooked whole or minced or chopped in a blender beforehand. Cover the fruits with sugar with the addition of citric acid. We would like to advise you not to load a lot of fruit in one step: during the boiling process, the jam can "run away" and fill the heating element of the device. We set the "baking" mode on the multicooker and bring the mass to a boil under the lid. After that, you need to switch the multicooker mode to the "stewing" mode and cook not mashed fruits for 20-25 minutes, lumpy fruits - 40-50 minutes. During cooking, you can open the lid and stir 1-2 times. After the signal sounds about the end of work, open the lid and stir everything thoroughly again. The jam in the slow cooker is ready. If you want the jam to become more jelly, add the gelatin previously dissolved in cold water(5 g of gelatin in 2 tablespoons of water, based on 1 kg of prepared fruits or berries).
Hot jam cooked in a slow cooker can be prepared for the winter. To do this, put it in clean, sterilized jars and roll up the lids.
Now back to the English orange jam recipe, which, according to legend, was first prepared in the Scottish city of Dundee by the wife of a grocery store owner. It is not known how, but one day, either her husband brought tainted oranges from Seville, or she herself bought them from the captain of a ship that came to Dundee, who decided to get rid of these very oranges on the cheap. As a result, a mountain of unripe, bitter fruits appeared in the master's kitchen, which cannot be served to the table. So that the goods are not wasted, the resourceful madame decided to cook them with granulated sugar. For a long time, for a short time, she cooked these oranges with sugar syrup, but as a result of her labors she got a wonderful amber orange jam with a unique aroma. Without thinking for a long time, the owners of the tavern put up the jam for sale, and soon it was sold out and loved throughout the district. Jam was named Marmalade Dundee. It can be purchased to this day, because it has become business card England, today he is widely known outside the country.
Here is one of the variants of this recipe for which you will need: 6 oranges, 1 lemon, 700 g granulated sugar.
If you do not like the bitter taste of citrus fruits, then soak the fruits for 3 hours in water before use. Then you need to remove the zest from the oranges and lemons. We recommend using a vegetable cleaner. The cut skin should be finely chopped. We clean the fruits of films and seeds, grind in a blender or cut into very small cubes. Mix in a saucepan fruit puree with zest, add granulated sugar and cook over low heat. Stir the jam all the time. Cook for 20-30 minutes. Pour the finished jam into small jars, cool and refrigerate for further solidification. Royal jam is ready! And we offer you a citrus recipe
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:
- 1.5 kg quince
- 1 kg sugar
- 300 ml broth
- 8 g citric acid
Cooking method:
To prepare confiture for the winter according to this recipe, the ripe fruits must be washed, peeled, cut into 4 parts, peeled 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, pour halfway 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 peaches, dry, cut into cubes, water lemon juice and brandy, 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 confiture 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. To cook 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.