The tasty jam made on the basis of mushrooms and fruit will become a pleasant dessert for an evening tea drinking and will help to fill a reserve of vitamins, so necessary for an organism in winter time
For a start we will prepare ingredients
We take three kilograms of apples, it is desirable medium-sized and from the private garden site, such it is possible to get from grandmothers in the market. Then chokeberry liter, it is also possible to find in the market or at itself on the site. We choose large orange in shop. Also four kilograms of granulated sugar will be required.
How to prepare?
We cut, carefully we wash out and we clean apples from stones, it is desirable to cut them on cubes, we leave a thin skin as it contains that pectin which will help jam to thicken. It is desirable that in our cubes decay and stones didn't get, otherwise jam can begin to ferment. We clean a chokeberry from fruit stems, we wash out very carefully. We take orange, we peel and we squeeze out from it juice.
Now we need the enameled pan where we put in turn – cubes of apples, chokeberry berries, fill in from above with orange juice and we fill up with granulated sugar, we put on slow fire. As soon as our future jam begins to begin to boil, at once we remove ware from gas. We wait a little, literally for minutes 10-15, then again we include fire. These manipulations are very important in order that our future jam didn't burn to a pan bottom. Now we cook on slow fire. As soon as granulated sugar was completely dissolved, we begin to stir slowly future jam.
We remind, it is necessary to cook on slow fire. If you carefully washed out ingredients, then no skin will appear, but nevertheless if so occurred, then a skin it is necessary to remove and cook jam further. Apple jam with a chokeberry cooks approximately an hour and a half. Why so long? If you remove from fire a pan earlier, then only jam will turn out, though very tasty, but we need jam.
How to pour for the winter?
Through an hour and a half we remove a pan with future jam from the gas stove. The consistence will be practically all black and for the present pretty liquid. We don't wait until our soup cools down, we begin to spill in sterilized and it is desirable warm banks. As soon as poured future jam on banks, we roll up covers, or screw, or having resorted to use popular with housewives of the seamer recently. Under kapron covers it is impossible to close banks – jam with guarantee will be spoiled.
We put jars to the warm place, we close from above a blanket or a jacket and we leave to cool down. Next day jam completely will thicken. It is possible to store even at high temperature, without using the fridge.