In winter time it is pleasant to open a jar of the fragrant jam made with own hand and to indulge with a treat of guests and members of household to tea. Jam is long stored because of contents in it high concentration of sugar. Fruits in jam not always keep a form, and syrup turns out jellylike consistence. Depending on extent of boiling, jam is done unsterilized or sterilized. It is necessary to cook jam in one step.
It is required to you
- berries or fruit;
- granulated sugar;
- water;
- suitable ware;
- spoon;
- knife;
- citric acid;
Instruction
1. Previously touch and sort fruit and berries. For cooking of jam choose the ripe, intact fruits. Except raspberry, wash all fruits. Accurately cut fruits which contain stones, such as plums, apricots, peaches lengthways and exempt from it. Then blanch fruits ten minutes in water. This hot processing is necessary in order that from fruit and berries when cooking jam own pectin which promotes receiving jellylike syrup was more actively emitted.
2. Place the fruits prepared for cooking in a basin or a wide pan. It is possible to cook jam in several ways further. At the first way fill in fruits with a sugar syrup. For syrup preparation pour out one kilogram of granulated sugar in previously heated water (1.25 glasses), mix before full dissolution and bring to the boil. Usual water in syrup can be replaced with water which remains after scalding of fruits. Sustain the large fruits which are filled in with syrup before cooking 3-4 hours that fruit became impregnated inside.
3. Preparation of jam is in the second way that instead of syrup use granulated sugar. Fill up one kilogram of the prepared fruit or berries with a certain amount of sugar. The fruit is more sweet, the less it is required granulated sugar. Fill up a cranberry and blackcurrant with one and a half glasses of sugar. Mix raspberry, peaches, a wild strawberry and a fig with one glass of sugar. Jem apricot or apple jam on one kilogram of fruit demands 1.2 glasses of sugar. To the fruits which are filled up with granulated sugar let's infuse until juice is emitted. Then put on moderate fire and you cook. Stop cooking jam when the skin gathers to the center of ware and won't disperse at the edges more, and fruits will evenly be distributed in much the thickened syrup.
4. There is quite simple and remarkable recipe of jam from pine or wild strawberry. Fill in one kilogram of berries with one glass of water and put on weak fire. After boiling you cook berry with sugar 3-5 minutes. Add one kilogram of granulated sugar to the boiling weight and you cook further 15-25 minutes until ready. In the course of cooking, jam periodically stir slowly and remove a skin. Longer cooking of berry leads to deterioration in taste of jam and darkening of syrup. Add 1-2 grams of citric acid in 3-4 minutes prior to the end of cooking. Jam in this case will maintain natural coloring and won't become candied. This recipe of jam can be applied to cooking from other gentle berry. For obtaining jellylike consistence of syrup in jam, at the end of cooking it is possible to use the gelatin which is previously dissolved in water from calculation – three grams on one kilogram of berries.