Sea-buckthorn jam not simply very unusual, beautiful and fragrant, but also useful. This bright orange delicacy will decorate any table in winter evenings behind a cup of tea. Surely try to prepare it.
It is required to you
- 1 kg of berries
- 4 kg of sugar.
Instruction
1. To receive jam of good quality, it is very important to use perfect raw materials. Sea-buckthorn jam cook from the fruits collected in an initial stage of maturing. Such berries still quite strong also have bright aroma of pineapple.
2. Touch the picked berries from garbage and leaves. Wash a baking plate with flowing water and cast away on a colander.
3. Shift a sea-buckthorn in a pan layers, pouring granulated sugar. cookingsjamWare from brass, stainless steel, or aluminum best of all is suitable for .
4. Mature berries with sugar of 5-6 hours in a cold spot. Then merge the formed juice and not dissolved sugar. Bring it to the boil.
5. Fill in berries with hot syrup. The ratio of berries and syrup has to make 2 to 1. Wait about an hour that syrup well soaked berries.
6. You cook jam on slow fire, constantly stirring slowly and removing a skin. If to subject berries to continuous cooking in syrup, then they can be wrinkled, and the appearance of jam will worsen. That it didn't happen, it is necessary to cook it in stages. Every time you bring berries with syrup to the boil, you boil several minutes, and then remove from fire for cooling.
7. Finish jam until ready. The end of cooking can be determined in several ways, for example, by density of syrup. It has to blur slowly on a saucer. Also readiness is determined skins by training in the center of a pan, but not at the edges, or by uniform distribution of berries in syrup. Berries have to be translucent. You watch closely color of syrup. It shouldn't become dark!
8. Cool jam. Pour it on the sterilized glass jars and close dense covers. If to spill hot jam, then all berries at storage will emerge up. Banks have to be absolutely dry before packaging.
9. You store jam in the fridge or a cellar.