The summer season is time when hostesses undertake conservation of vegetables, fruit, berries. Many loved such type of preparation as jam which differs from all others a little. It is simple to cook this delicacy if to know some rules of its cooking.
Raw materials for jam
That good jam turned out, first of all, it is necessary to know how it is correct to choose for it raw materials, that is those fruit, vegetables or berries from which it will be cooked. Fruit which will go to delicacy have to be absolutely healthy better a little immature. Then there is a confidence that they won't boil soft and won't turn into jam.
Many fruit contain not enough pectin which is very important when cooking and also acids. Knowing it, it is necessary to add these elements at preparation of a dessert. It is possible to add citric acid, a lemon or its juice (about 30 ml on 1 kg of raw materials). Pectin is usually added to such fruit as a quince, pear, apples. He is surely added at jam making from a squash, a melon, watermelon. Pectin needs to be bought natural. As to apply it - it is described on packing of a product.
As it is correct to cook jam
That delicacy turned out tasty and qualitative it is necessary to adhere to a compounding, ways of cooking and storage. Follow some important rules.
- Many the favourite skin from jam, has to be removed surely from it as it can do much harm in a consequence to storage of a product: it can sour.
- For stirring, it is necessary to apply a wooden (!) spoon or a rake.
- Important condition!Not digest a dessert. The digested jam loses all the qualities: color, taste, aroma. Any jam has to keep that aroma of a fruit from which it is preparing.
- It is necessary to try to obtain that after cooking of segment of fruits were transparent and whole. And therefore, as soon as saw that it is reached - it is necessary to stop cooking.
- It is desirable to cook jam in several stages. Pauses between cookings can make several hours. It is possible to wait when it completely cools down. During a pause the fruits become impregnated with syrup. On the end of cooking, the consistence of jam will be necessary quality.
Important conditions
- Sometimes, that jam becomes candied. It is necessary to remember that it didn't occur, it is necessary to add to it citric acid. It will help it to thicken evenly.
- Pay attention if after cooking the fruits in the capacity (bank) emerged up, then they aren't cooked longer.
- At a jam flood on banks, it is necessary not to add a little it to neck top. It is necessary to leave at least 0.5 cm from edge.
- The jars at preparation of jam need to be sterilized surely. It is possible to do it in different ways. The choice for the one who prepares it. The main thing that they were sterile. Covers are required to be sterilized too.
- In need of a jar of jam it is possible to sterilize. To close and remove hermetically to the cool place as it becomes with all types of tinned fruits.