The summer comes to an end, but you managed to reserve vitamins! Open the fridge – banks of different flowers and calibers are pleasing to the eye. There is also pickles, marinades, salads, jam and compote here. Everything is good, but here strawberry jam turned out very liquid – you won't understand, syrup it or jam. It can is possible to correct somehow a situation, to make jam more dense?
It is required to you
- - the deep enameled pan;
- - pan from stainless steel with a thick bottom;
- - sieve.
Instruction
1. In order that jam turned out dense and at the same time wasn't digested (at long cooking of berry become rigid, vitamins vanish), it is necessary to remember several simple rules. Using them in practice, you will be able always to cook very tasty and useful any fruit and berries jam.
2. Wash out the prepared berries and touch. From plums, cherry (any stone) remove a stone. Fill up berries with sugar and leave for the night. The amount of sugar depends on a type of berry. The you use sourer grades, the it is more sugar to be necessary. For example, in strawberry put sugar in proportions 1:1, and in currant, cherry, plum 1:1.5. If jam is from fruit, peel them, cut with plasticity and also fill up with sugar for the night.
3. In a night, berry will give juice, and sugar in it will partially be dissolved. If there is too much juice, carefully merge it and you cook syrup without berry of minutes 10-15. After that fill in fruits with the boiling syrup. Let's infuse 2-3 hours, repeat cooking. Do so until syrup thickens (usually it is 2-3 times). After syrup thickened, and berries became impregnated with sugar, put to cook jam. Too you shouldn't boil it long – 3-5 minutes, and then to set aside at several o'clock. Intervals between cooking have to be not less than 2 hours (so far jam won't cool down). Repeat boiling 3-4 times (depends on berry). Pour hot jam on the sterilized banks. If juice is formed not so much (for example, from apples), it isn't necessary to merge it. Begin stage-by-stage jam making at once.
4. Now many thickeners for preparation of jam, jams were available for sale. This matter of taste. However a question – why to thicken artificially if it is possible to cook jam of any consistence. Having a little crushed berry in the blender, you will make jam or jam on the same way, without boiling down water for hours.
5. And your liquid jam quite still can be corrected – filter syrup and its uvarita to the necessary consistence. Fill in it boiling in berry, bring everything together to the boil and pour in banks. If jam turned out tasty, and its only shortcoming – weak body, cast a part of syrup. They, for example, can water ice cream or to use for preparation of cocktail.