Jam was one of the most favourite sweet dishes in the Russian families always. Even in hard years of the hostess tried to weld for the winter though several jars of fragrant and dense delicacy.
It is required to you
- berries and fruit for jam;
- basin;
- skimmer;
- sugar;
Instruction
1. For density of jam it is possible to make, according to long traditions, berries in honey. But more often after all use syrup. The correct jam – with pure and transparent syrup berries both fragrant and beautiful by sight. Here one of options of preparation of quality syrup: fill 1 kg of sugar in a basin for jam making, add a half of a glass of water and bring everything to the boil, constantly stirring slowly. After boiling slightly lower fire and you cook syrup, without stirring liquid but only shaking a basin a little. Try not to allow caramelization. Syrup for dense jam is ready if it flows down from the spoon shipped in it a viscous thick stream. The berries cooked in such syrup will keep the form in dense jam.
2. In preparation time of jam on its surface there is always a foam which should be removed, - it spoils appearance of delicacy, interferes it with density and can become the reason of premature turning sour. However it isn't necessary to hurry and seek to remove foam at once at its emergence. Before full completion of cooking allow jam to begin to boil as it is possible stronger and at once remove it from fire. Then wait two – three minutes until settle berries. Later take a skimmer and accurately remove all arisen foam. Such way will allow to remove especially carefully even small pieces of foam, having made as a result dense jam with the intact berries. In this way you will save forces and time.
3. It isn't less important to notice the end of cooking process truly. Half-cooked jam won't be dense. It will turn sour or will begin to ferment. Digested it will turn out too dense and will become candied that will lead to distortion of taste and aroma. Jam is ready if foam doesn't spread at the edges of a basin, and is grouped in the middle. In ready jam of berry are evenly distributed in a thick syrup, but don't gather for surfaces. The drop of syrup from the cooked longer jam on a plate doesn't spread, keeping a form.