From the timely harvested crop, you can cook good kissels, candied fruits, compotes, pie fillings and jams.

Rhubarb jam

Copper or tin utensils should not be used to prepare the dessert, as they can oxidize due to the acid in the plant. The stems of the plant must be prepared before cooking. To do this, peel the thin skin with a sharp knife. And only after that the plant can be cut into cubes. Jam is made from the ratio of a kilogram of rhubarb to a kilogram of sugar.

We put the cut cubes of the plant in a container and cover with sugar. Next, we leave the products in this form for a day at room temperature, the rhubarb should release juice. After that, we put the pan on the slowest fire and begin to cook it. The mass must be stirred periodically. After boiling, the jam is boiled for no more than fifteen minutes. Then it should cool down and only after that it can be laid out in jars, closed with plastic lids. Jam should be stored only in a cold place.

Cone dessert

You will probably be surprised, but you can even make jam from cones. Moreover, the recipes for such a delicacy have been known since ancient times. In the old days, cone jam was prepared as a medicine. Now pharmacies are open at any time of the year. And in those distant times, people used only natural remedies for treatment. Cone jam is a very strong anti-cold and immunostimulating agent. It contains many biologically active substances, essential oils, which perfectly help to cope with colds, sore throats and coughs.

Cones must be collected before the end of May. At this time, they are still small and tender and have a bright coniferous aroma.

Before cooking, the cones must be carefully sorted out, removing unnecessary debris and needles. Next, wash them in cold water, after which we soak overnight in an enamel bowl. The liquid should cover the bumps for a couple of centimeters. It is on this tincture that we will prepare the jam. It is recommended to use a kilogram of sugar per liter of solution. The preparation will take three days. Every day you need to bring the jam to a boil and boil for only five minutes, then leave it to cool. In this case, the foam must be removed. Actions are repeated three days in a row. After that, the cooled mass can be poured into clean jars and stored in a cold place. You should not abuse such a drug, but regular use of one tablespoon and one bump will help you resist colds and viral ailments.

banana miracle

Many housewives will object: why make banana jam? After all, these fruits are sold in supermarkets at any time of the year. All this, of course, is true, but the dessert is prepared incredibly simply and has an amazing taste and aroma. Even the smallest connoisseurs will like this sweetness. In addition, banana jam does not need to be stored for future use. It can be prepared at any time, especially in the spring, when stocks in the pantry are already running out, and there are no fresh fruits yet.

To make jam, you need to take very ripe fruits.

Ingredients:

1. Three bananas.
2. ½ glass of water.
3. A glass of sugar.

The fruits are peeled and cut into pieces. Next, prepare the syrup in a saucepan. To do this, mix sugar with water in a bowl, bring to a boil and boil a little. Next, crushed bananas are lowered into the boiling liquid and the mass is cooked over low heat. The jam is ready when the mass becomes homogeneous, as the bananas turn into puree from the high temperature. The finished dessert is laid out in jars and sent for short-term storage, since such a dessert, as a rule, is not stale.

Strawberry jam "Freshness"

We offer housewives to prepare an unusual strawberry jam. Of course, fragrant berries are delicious in any performance, but you can please your family with something exquisite. Especially when you consider that there are many wonderful recipes.

Ingredients:

1. Two kilos of strawberries.
2. Two lemons.
3. One and a half kilograms of sugar.
4. Fresh mint leaves (25-30 pieces).
5. Basil leaves (25-30 pieces).

For cooking, we need good berries, so they need to be sorted out, removing the crumpled ones. After that, carefully wash the strawberries and let them drain in a colander. Next, we shift the berries into a deep bowl and cover with sugar. In this form, strawberries should stand for several hours and let the juice go. Now you can put the pan on small fire bring to a boil and simmer for another five minutes. In the jam you need to add the grated lemon zest and its crushed pulp. Next, cook the mass for another fifteen minutes. After removing from the heat, the dessert must be left to infuse for ten hours. After the lapse of time, the jam must be brought to a boil again, boiled for five minutes and then poured into clean jars.

Raspberry jam with melon

Raspberries are incredibly tasty and useful berry. But from it you can cook very special desserts. So, for example, we suggest trying an unusual raspberry and melon jam.

Ingredients:

1. One lemon.
2. Raspberry - 450 g.
3. Melon.
4. One lime.
5. A kilogram of sugar.
6. Glass of water.

Lemons and limes are thoroughly washed and dried before cooking. Using a sharp knife, remove the skin, and squeeze the juice from the zest, but do not throw it away, but cover it with sugar and leave for an hour.

In the meantime, cut the melon into two parts, removing the seeds. Peel the skin and cut the flesh into small cubes. Wash the raspberries and dry them on a paper towel. Now that all the ingredients are prepared, you can start cooking. Transfer the zest with sugar to a saucepan and add the remaining sugar, pour a glass of water. Bring the resulting mass to a boil, then add the melon and boil for another five minutes. Next, pour the raspberries and boil again for five minutes. All foams that appear during cooking should be removed. Remove the saucepan from the heat and let the jam cool down. After that, you need to boil the mass again until thickened. We lay out the finished jam in clean jars and cork with lids.

apple jam

Jam apples are one of the most popular fruits, along with strawberries and raspberries. There are an incredible number of recipes for such desserts. However, you can also make unusual apple jam, because the fruits go well with many vegetables and berries. We bring to your attention original recipe sweet dessert using grapes, melons, zucchini and apples. At first glance, the list of products may seem completely unbelievable, but the result is a delicious jam.

Ingredients:

1. A kilogram of red apples.
2. Sugar - 3.6 kg.
3. A kilogram of zucchini.
4. A kilogram of grapes, it is preferable to use seedless varieties.
5. Kilogram of melon pulp.
6. Packet of vanilla sugar.
7. Three lemons.
8. Almond essence - ½ tsp

Let's start with preparatory phase. Cut the apples into slices, removing the seeds. We clean the melon and zucchini from the skin and remove the seeds, and cut the pulp into cubes or straws. We put all the fruits in a container and pour sugar (2.5 kilograms), mix the ingredients and then pour another 500 grams of sugar on top. We leave the fruits for three hours so that they can let the juice go. In the meantime, you can start preparing the grapes. We wash it thoroughly and dip it in boiling water for ten minutes. We also peel the lemons and also send them to hot water. After ten minutes, drain the liquid and cut the lemons into slices.

We send the pan with apples, melon and zucchini to the fire, bring the mass to a boil and boil for ten minutes. Remove the dishes from the heat and add the grapes and chopped lemons. Mix all ingredients well and let them cool down. As soon as the jam has cooled, it must be sent back to the stove, pour the rest of the sugar, boil and then boil for fifteen minutes.

This process should be repeated two or three times during the day. At the last approach, you need to add almond essence, vanilla sugar to the jam. We lay out the boiling mass in jars and cork them.

Carrot cherry jam

An unusual combination of ingredients can surprise any gourmet. To prepare such unusual dessert take:

1. Kilogram ripe cherries.
2. ½ kilogram of carrots.
3. Sugar - 1.4 kg.
4. Lemon.

We wash the ripe cherries and remove the petioles, leaving them to dry in a colander. After that, you need to remove the bones and add sugar (700 g). After a while, the cherry will give juice. It must be drained and adding another 700 grams of sugar, boil the syrup.

Wash and peel carrots well. We cut the root vegetables into cubes, and the lemon into slices. We shift the carrots and chopped lemon into a container with cherries, and pour the ingredients with syrup on top. We put the dishes on the fire, heat the mass to a boil, then boil for about five minutes and leave to cool. Be sure to remove the foam.

Over the next three days, the procedure is regularly repeated. Only after that we lay out the jam in clean jars.

watermelon jam

You can make a delicious dessert from watermelon peels.

Ingredients:

1. A kilogram of watermelon peels.
2. Sugar - 1.3 kilograms.
3. A pinch of vanilla.
4. A teaspoon of soda.

To make jam, we need watermelon peels, but they need to be cleaned of the green part. We cut the light pulp into cubes or rhombuses no more than three centimeters thick. Each piece must be pierced with a fork. AT hot water(250 ml) dissolve soda, then add cold water. Pour the crust with the resulting solution for four hours. After the specified time, we throw the cubes into a colander, rinse them with clean water and let them drain.

Now you can start preparing the syrup. Pour 700 g of sugar into 750 ml of liquid. Boil the mass for ten minutes. We put the crusts in the resulting sling and boil them for ten minutes. We remove from the stove and let it brew for 12 hours. Next, add another 700 g of sugar, vanillin and boil for three hours. Pour the finished jam into clean jars and seal them tightly.

Orange Peel Dessert

Even from orange peels, hostesses prepare very unusual jams.

Ingredients:

1. Seven oranges.
2. Ginger root - 10 g.
3. Lemon juice - 80 ml.

For syrup:

1. Sugar - 420 g.
2. Water - 420 ml.

Before cooking, oranges are thoroughly washed and poured over with boiling water. Now we cut each into four parts, and then we cut each part in half again. Remove the pulp of the orange with a spoon, and cut the skin again.

If you come across fruits with a thin peel, then you can try to roll each strip into a roll. Next, the blanks are placed in a container and filled with water so that it covers the crusts. In this form, we leave the peel for three days. Every day it is necessary to change the water in the pan (at least five times a day). This is done in order to remove unnecessary bitterness.

Thick-skinned oranges will need more work. Soak the peels first. And then we remove the white pulp from the inside with a thin knife. Only after this, the blanks can be rolled into spirals.

After the soaking process, the zest spirals are boiled at least four times, with each boil lasting twenty minutes. Each time the crusts need to be doused with cold water.

In a separate large saucepan, boil the syrup from water and sugar, send the blanks into it, bring to a boil and cook for thirty minutes, after which the mass should cool. Add chopped ginger to the bowl. Bring the jam back to a boil, add lemon juice and boil it for another thirty minutes. After the mass has cooled, it can be poured into jars. Of course, the cooking process is quite difficult and lengthy, but the result is a bright dessert with cute curls.

Instead of an afterword

As you can see, from ordinary and unusual components, you can cook very original desserts. Many recipes are easy to implement and at the same time get the most unusual jam. If you want to surprise your loved ones, try making a "special" sweet. And they will certainly appreciate the culinary masterpiece.

In this section, I hope you will find jam recipes that will eventually become your family's favorite. I have tried a lot different recipes before picking out the best ones. All recipes are tested by me personally!

What winter dessert can be called traditional for our country? Of course, jam is a fragrant, tasty, very sweet delicacy, the taste of which is familiar to everyone since childhood. They are poured over pancakes, pancakes and ice cream or eaten with a spoon, washed down with hot tea.
Some types of jam have healing properties and save those with a sweet tooth from colds, seasonal vitamin deficiencies, annoying coughs. Besides, thick jam This is the perfect topping for baking.

Space for fantasy

Classic jam recipes are popular at all times. However, those who are really passionate about cooking know that during the harvesting season there is an opportunity not only to thoroughly stock up on sweets for the winter, but also to experiment from the heart. Bold housewives create different, sometimes quite unexpected combinations of fruits, berries, nuts, flower petals, vegetables and spices. Thanks to such experiences, the folk piggy bank of jam recipes for the winter is constantly updated with new masterpieces.

Little secrets of a successful jam recipe

The main thing is to come to the kitchen in a good mood. To make the cooking process more interesting and more fun, you can involve your household members in the work. Children are especially fond of tinkering with berries and fruits. With their participation, the jam always turns out to be very tasty, as if charged with positive energy.
Apart from good recipe jam and the presence of assistants, the choice of dishes is also important. It is more convenient to cook fragrant sweetness in enameled or aluminum basins and large cups, gently stirring with a slotted spoon or wooden spatula. You can not do without a large spoon with special holes, it is needed to remove the foam. A deep ladle will be needed to fill the jars.

Jam loves attention, without constant stirring it tends to burn and absorb the smell of burning. With a long absence of the hostess in the kitchen, she treacherously runs to the stove, so do not leave the delicacy unattended.

At the end of the working day, do not forget to praise yourself and your loved ones, as well as tasting your favorite dessert.

Most researchers believe that making homemade jam is our original Russian tradition. national tradition, because in Russia from time immemorial it was customary to drink tea with jam. Who was that glorious cook who first cooked homemade jam, history is silent. Recipes for homemade jam were taken by our mothers and grandmothers from cookbooks, found out from grandmothers, corresponded with friends, and sometimes simply invented by the housewives themselves.

At present, many families still cook homemade jam according to those old, inherited recipes, jealously protecting them from prying eyes. We will gladly share with you recipes and tips on how to make delicious homemade jam from various berries that delight us throughout the summer.

Before cooking homemade jam, you need to prepare a container (a bowl for cooking and jars for storage), measure the amount of sugar and flavors, if any, and carefully sort and clean the berries and fruits. Wash jars with hot water and baking soda and sterilize if necessary. Rinse the fruits in running water and dry, wash the tender berries in a colander, trying not to crush them. After washing, dry the berries by scattering them in a single layer on a towel. Remove pits from cherries, plums and apricots, separate sepals from strawberries and strawberries, remove currants from twigs, cut off dry tails from gooseberries.

Strawberry jam with lemon and ginger

Ingredients:
2 kg strawberries,
1.5-2 kg of sugar,
1 lemon
10 g ginger.

Cooking:
Sort the berries and put them in an enamel bowl, sprinkle with sugar and leave for 8-10 hours in a cold place. After the time has passed, add lemon juice to the berries. Then transfer the berry mass to a bowl for cooking, bring to a boil and cook for 5 minutes. Then remove from heat, cool slightly, drain the syrup and reduce it. Add berries to the prepared syrup and cook until tender. Peel the ginger root, grate on a fine grater and add at the end of cooking for taste and aroma.

Blueberry jam "Gifts of summer"

Ingredients:
4 stack blueberries,
½ stack Sahara.

Cooking:
Heat up a deep frying pan and add the blueberries. On low heat, stirring, boil blueberries until they give juice. When blueberries boil, add sugar and stir for 30 seconds, then pour the mixture into a saucepan and cool. Pour the cooled jam into sterilized jars and store in a dry and cool place.

Strawberry-blueberry jam "Friendship"

Ingredients:
1 kg strawberries,
200 g blueberries
1 kg of sugar
1 stack water.

Cooking:
Pour sugar with water and boil the syrup. Pour the washed and sorted berries with the prepared sugar syrup and leave for 4 hours. Then cook until done.

Blueberry jam "Forest clearing"

Ingredients:
1 kg of blueberries
3-4 stack. Sahara,
1.5 stack. water.

Cooking:
Pour water into a saucepan, add sugar and bring to a boil. Remove the finished syrup from heat and let cool. Then fill them with a berry, let it brew a little and put on a slow fire until the berry is reduced. For flavor, you can add the zest of 1 lemon or a little cloves. When the jam is cooked, let it cool a little, pour into sterilized jars, roll up, turn over and cover with a warm blanket.

blackberry jam

Ingredients:
1 kg blackberry,
100 g blackberry leaves,
1 kg of sugar
500 ml of water

Cooking:
Sort through the blackberries. Put blackberry leaves in a saucepan, cover with water and cook for 20 minutes. Pour 1 cup of this decoction into another saucepan, add sugar and boil the syrup. Put the blackberries into the resulting syrup and let stand until the juice stands out. Add some citric acid and cook the jam for 10 minutes. Pour the finished jam into jars and roll up.

homemade Strawberry jam

Ingredients:
1 kg of berries
1.2 kg of sugar,
citric acid on the tip of a knife.

Cooking:
Place the berries in layers in a saucepan and sprinkle with sugar. After that, put the pan for 6 hours in a cool place so that the strawberries let the juice flow. Then put the pan with strawberries on a slow fire, bring to a boil, stirring carefully and being careful not to damage the berries, and cook until all the sugar has dissolved. Then set the future strawberry jam aside for 20 minutes, then put it on the fire again, cook for 5-6 minutes and set aside for another 30 minutes. For the third time, cook the jam until tender, at the end of cooking, add citric acid. Arrange the finished jam in sterilized jars and roll up.

Jam "Raspberry mood"

Ingredients:
1 kg raspberries,
4 stack water,
2 kg sugar
2 tsp citric acid.

Cooking:
Pour sugar into a saucepan for cooking jam, add water and mix. Then pour the prepared berries there and cook over low heat in one go until fully prepared. Just before the end of cooking, add citric acid to the jam. Finished raspberry jam Arrange in sterilized jars and roll up.

Gooseberry jam with vanilla

Ingredients:
1 kg unripe gooseberries,
1 stack water,
5 tbsp Sahara,
100 g gelatin,
vanilla - to taste.

Cooking:
Sort the berries, wash, peel the stalks. Boil water with sugar, add prepared gooseberries and cook over medium heat for 10 minutes, then cool. Pour gelatin into the chilled berries, add the vanilla stick grated along the length, bring to a boil and cook for strong fire 4-5 minutes, stirring constantly. Transfer the finished jam to jars and immediately close the lids.

Cherry jam with raspberries

Ingredients:
1 kg cherries
1 kg raspberries,
2 kg sugar
2 stack water.

Cooking:
Make syrup from sugar and water. Dip the washed pitted cherries into the boiling syrup, bring to a boil and remove from heat. After that, every 30 minutes in 5 steps, bring the jam to a boil. In the last dose, 5 minutes before readiness, add raspberries, let the jam boil and remove from heat. Pour the finished jam into sterilized jars and roll up.

Cherry jam with pistachios

Ingredients:
1 kg cherries
1 kg of sugar
100 ml of water
300 g pistachios,
½ lemon.

Cooking:
Rinse the pistachios, fry for 10 minutes in a dry frying pan, then remove the husk. Remove the pits from the cherries and stuff them with nuts. Cut the lemon into thin semi-circles. Mix sugar with water, boil the syrup, cool a little, add cherries and nuts to it, bring to a boil and remove the foam. Then remove from heat and let cool for 2 hours, repeat the process 3 more times, then add lemon slices to the jam, mix, arrange in sterilized jars and roll up.

Pitted cherry jam

Ingredients:
1.5 kg of cherries,
2 stack water,
1.5 kg of sugar,
1 tsp citric acid,
vanillin - to taste.

Cooking:
Wash the cherries, prick them with a fork or dip them in water heated to 95ºС for 3 minutes, then cool them in cold water and put them in a bowl for making jam. Boil sugar syrup, fill them with cherries and cook in three doses, each time standing the jam for 5 hours, after each time bring to a boil and cook for 5 minutes, cook until cooked for the last time. A few minutes before the end of cooking, put citric acid and vanillin. Then spread in clean, dry jars and roll up with sterilized lids.

Jam " Refined taste" from white cherry

Ingredients:
1 kg white cherries
½ lemon
vanillin - optional.
For syrup:
1 kg of sugar
1 stack water,
10 walnuts.

Cooking:
Wash the cherries, remove the pits and put a quarter of a nut in place of the pit. Place in an enameled container, cut the lemons there and pour over the syrup. Boil in three doses for 5 minutes from the moment of boiling and with infusion between boils for 5 hours. At the end of cooking, if desired, add vanilla.

jam from black currant with chokeberry

Ingredients:
500 g blackcurrant,
500 g chokeberry,
1 kg of sugar
1 stack water.

Cooking:
Place the prepared berries in a basin, mixing with sugar syrup. When the berries are covered with juice, stand them for a few more days so that they are saturated with sugar, then put the mixture in a container for cooking jam and cook until tender. Arrange the finished jam in sterilized jars and seal.

Currant and apple honey jam walnuts

Ingredients:
500 g blackcurrant,
500 g red currant,
500 g apples
2 stack chopped walnuts,
1.5 kg of honey,
500 g sugar
1 stack water.

Cooking:
Pour currants with water and cook over low heat under a lid until soft. Then mash and rub through a sieve. Combine honey and sugar and bring to a boil. Dip sliced ​​apples, chopped nuts into honey syrup, add mashed currant, stir and, stirring constantly, cook for 1 hour over low heat. Pour the finished jam into sterilized jars and roll up.

Apricot jam "Fragrant"

Ingredients:
1 kg apricots,
200 g apricot kernels,
1 kg of sugar
1 stack water.

Cooking:
Wash the apricots, remove the pits and remove the kernels from them. Boil the syrup from sugar and water, put apricot halves and apricot kernels into it, bring the mass to a boil and turn off the heat. Let stand 3 hours and bring back to a boil. For the third time, cook the jam until thickened, then put it in jars and close the lids.

Plum and apricot jam

Ingredients:
500 g plums,
500 g apricots,
1.2 kg of sugar,
2 stack water.

Cooking:
Separate the stalks from the plums and apricots and remove the stones. Pour the prepared fruits with syrup for 12 hours. Then drain the syrup, boil it for 5 minutes, pour it over the fruit again and let it stand for 12 hours. Then cook the jam for 40 minutes over low heat, stirring occasionally.

jam from yellow plums"Amber"

Ingredients:
1 kg not quite ripe plums,
1.5 kg of sugar,
2 stack water.

Cooking:
Wash the plums, pierce in several places with a toothpick and put in a saucepan. Put sugar in a bowl for cooking jam, add water, stir and boil the syrup. Pour prepared plums with ready-made hot syrup and leave in this form for a day. On the second day, drain the syrup, boil it and pour it over the plums again. On the third day, boil the plums in the same syrup until tender.

Apple jam with raisins and cinnamon

Ingredients:
2 kg apples,
2 kg sugar
100 g raisins,
1 tsp cinnamon,
1 tsp vanilla sugar
1 stack water.

Cooking:
Wash the apples and, after peeling the skin and core, cut into slices. Add water and cook over low heat until soft. Then add sugar, washed raisins and cinnamon and cook for 30 minutes. Before removing from heat, add vanilla sugar and stir. Pack the finished jam in jars, close the lids, turn upside down and wrap until completely cool.

Ranetki jam (paradise apples)

Ingredients:
1 kg of apples
1 kg of sugar
500 ml of water.

Cooking:
Make syrup from water and sugar. Dip whole apples into it along with the tails and cook for 5 minutes after boiling, then leave for a day. Then put on fire, bring to a boil, cook for 10 minutes and leave again for a day. After this time, bring to a boil again and cook for 20 minutes. Pack the finished jam in sterilized jars.

Pear jam with apple juice and citric acid

Ingredients:
1 kg of dense sweet pears,
1 stack apple juice,
1 kg of sugar
5 g citric acid.

Cooking:
Cut the peeled pears into slices and cook for 5-6 minutes in boiling water. Then cool and put in a syrup made from sugar and apple juice. Boil the resulting mixture in three doses with breaks of 6 hours. For the last time, a few minutes before cooking, add citric acid. Arrange the finished hot jam in sterilized jars and seal.

Rosehip jam

Ingredients:
1 kg of wild rose,
1 kg of sugar
6 stack water,
5 g citric acid.

Cooking:
Sort through the wild rose, wash thoroughly, remove the stalks, sepals, seeds and hairs. Bring 3 cups to a boil in a saucepan. water, dip the rose hips in it and blanch for 2 minutes. Then let the water drain. Add sugar to the remaining water and boil the syrup. Then add rose hips to it and cook until it starts to sink to the bottom. Drain the syrup and place the rose hips in sterilized jars. Boil the syrup until it thickens. After that, strain it through a double layer of gauze, bring it to a boil again and pour it over rose hips in jars. Cool the finished jam and close the lids.

Of course, the process of cooking jam is laborious. But we still enjoy messing around with it in the hot kitchen, because homemade jam is not just jam, it is a piece of your best and sunniest summer memories in every jar, and for this it’s not at all a pity for the time and effort spent, right?

Tasty jam and pleasant tea parties!

Larisa Shuftaykina

Fruit boiled in sugar syrup. To make jam, you need to take fruits and berries not only of good quality and without damage, but also of a suitable degree of maturity: unripe fruits are not juicy and fragrant enough, and overripe ones are boiled soft. It is important that the sugar syrup soaks the fruits evenly - then they do not deform and do not float. Do not cook jam over high heat: at a high temperature, the juice inside the fruit begins to boil, which prevents the penetration of sugar syrup.

Secrets of Perfect Jam

To make the jam perfect, there are a number of tricks. Some fruits are blanched, peeled, berries (for example, gooseberries) are pricked. There are berries that are pre-sprinkled with sugar and left for 8-10 hours. Sometimes multiple cooking is used - but do not overdo it: the total duration of all cooking is no more than 30 minutes. Despite the fact that you want to cook more jam, and the temptation to take a huge pan and load it completely is great, remember: no more than 2 kg of fruits are boiled at the same time!

How to determine readiness?

To understand whether the jam is ready or not, there is an old method: if a drop of jam does not blur on a cold saucer, it is ready.

How to store jam?

There are three ways: hot filling, pasteurization and cold filling. Each method of preserving jam has its advantages - but whichever you choose, be aware of the dangers that await your jam.

How can you ruin jam?

If the jam was cooked incorrectly or the jar was not sterile, the jam will go bad. If you took little sugar or the jar turned out to be wet during packaging, the jam may become moldy. If the jam is overcooked, it may become sugary, but this is fixable: put the candied jam into a cooking pan, add 1 tbsp. l. of water per 1 kg of jam, heat to a boil and place hot in jars.

Black currant

BLACKCURRANT JAM RECIPE

NECESSARY:

1 kg black currants
1.5 kg sugar
4 glasses of water

HOW TO COOK:

1. Blanch the berries in boiling water for 3-5 minutes.

2. Strain the water in which the berries were blanched, then use to make syrup.

3. Dip the berries in the boiling syrup.

4. Boil the jam in 3-4 doses for 5-7 minutes, measuring the time from the moment of boiling. Leave the jam for 6-8 hours between boils.

plum jam

PLUM JAM RECIPE

NECESSARY:

1 kg plums
1.5 kg sugar
1 glass of water

HOW TO COOK:

1. Take ripe but firm plums. Divide into halves and remove the bones.

2. Boil sugar syrup.

3. Pour the plum into the syrup. The plum should be completely covered with syrup, for this, shake the dishes in which the jam is cooked from time to time in a circular motion.

4. Bring the jam to a boil, then cook over low heat for 10 minutes.

5. Set the jam aside and let cool to room temperature. Then cook until done.

6. Pack hot jam in jars.

apple jam

APPLE JAM RECIPE

NECESSARY:

1 kg apples
1 kg sugar
2 glasses of water
2-3 g citric acid
A pinch of vanilla sugar
Lemon zest of 1-2 lemons

HOW TO COOK:

1. Prepare sugar syrup. Boil the syrup until thick drops form.

2. Peel the apples and cut out the core. Cut into small cubes and put in syrup.

3. Boil apples in syrup for 30 minutes. Then add lemon peel and vanilla sugar.

BY THE WAY: the thicker the jam, the better it is. The jam should remain light - this is a sign that it is cooked correctly.

Jam. Jam is a popular dessert that is prepared not only from berries and fruits, but also from various vegetables or even flowers by boiling pieces or whole fruits with sugar. Ideally, when cooking jam, the fruits should not lose their shape - the fruits boiled to a homogeneous consistency automatically turn the jam into jam.

Jam was made even by housewives in Ancient Russia, diligently boiling it in the oven seven to ten times. Instead of sugar in those distant times, molasses or honey was actively used - the very first jam recipe that mentions sugar dates back to the eighteenth century in Russia. The ancient Romans made jam from apples and strawberries, while the ancient Greeks used quince. And now jam is brewed in almost all of Europe. However, the Middle Eastern Turkish delight was also created using the technology of making jam!
Modern jam is divided into two independent categories: traditional classic and raw. In the first case, it is prepared by heat treatment followed by infusion, and in the second case they do not resort to heating at all.

Jam is made both from one type of fruit, and from a combination of them. The most successful combinations are considered to be oranges with apricots, plums with walnuts, lemons with black currants, tangerines with quince, apricots with apples, bananas with strawberries, etc. Often all kinds of flavorings or spices are added to the jam - ginger, mint, dried cherry leaves, liqueur, cinnamon, rum, cloves, citric acid, as well as almonds with cardamom, zest, chili peppers, etc.

Quite often, jam is used as a filling for buns, muffins, pies, rolls, pies, cookies and cakes. In addition, it will be a great addition to pancakes, pancakes, cheesecakes, as well as cereals or casseroles.

The high sugar content makes jam an excellent antidepressant, and the presence of rough dietary fiber reduces cholesterol and helps to normalize intestinal motility. In addition, some varieties of this delicacy (cranberry, raspberry, as well as rowan or blackcurrant jam) boast a pronounced immunostimulating effect, which makes it possible to recommend their use for coughs and for a number of colds. apricot jam will help increase hemoglobin and strengthen the heart, and pear will help to avoid atherosclerosis and significantly improve blood composition.

The jam also has certain contraindications - you should not give it to children under three years old, and also use it delicious treat with caries, diabetes, allergies, stomach ulcers, obesity or overweight.