Having eaten from the heart the gifts of a generous summer, you can begin to think about how to preserve the sweet harvest. Jam for the winter in this case - the best option... It does not take up much space in the pantry, it is easy to cook, it is eaten quickly.

Even a novice housewife can make jam for the winter. Nothing fancy: following recipes, a scale, the right dishes and a little patience. And, of course, properly prepared berries. For example, strawberries can only be washed with sepals, otherwise the berries will pick up water and become tasteless, and the jam, which is already watery, will be watery. It is advisable not to wash raspberries at all. But this applies to do-it-yourself raspberries in the morning, in dry, sunny weather, and if the berries are not infected with larvae.

If you are the happy owners of a multicooker, you can cook jam for the winter in it, just reduce the proportions, focusing on the size of the bowl. The most pleasant bonus of this cooking method is the absence of splashes and the fact that the jam does not burn (but you still need to keep an eye on it). And the fact that you cook a little jam in a multicooker at a time is an undoubted "plus" for some: a couple of jars can be cooked in between times, without bending over in the battle for the harvest. To cook the jam, use the Bake setting for a simmer and then the Stew setting for slow cooking.

Our site offers to cook jam for the winter with the most in a simple way, boiling berries in syrup in several steps. You can use a method in which the berries are almost not boiled: for this, pour fresh berries with hot syrup cooked from water and sugar, and let stand for 2 to 5 hours, then drain the syrup, boil and pour over the berries again. The operation must be repeated at least 4-5 times, and only then bring the syrup with berries to a boil and boil for no more than 10 minutes. Jam prepared in this way turns out to be especially aromatic.

Strawberry jam

Ingredients:
4 kg of berries,
2 kg of sugar.

Preparation:
When sorting through strawberries, carefully examine each berry. After all, a few rotten fruits that you did not notice can simply ruin the taste of the jam. Gently wash the selected ripe berries, pouring small portions into a colander and letting the water drain, and remove the tails (not the other way around! The berry will let the juice out and become watery!). Then place the strawberries in a wide, shallow container with a capacity of up to 6 L and sprinkle the berries with sugar. Let them stand until juice forms and cook over low heat, stirring occasionally and not simmering vigorously so that the juice and berries do not darken. When the berries are well warmed up, set the container with the jam aside and cool. The berries must be soaked in juice. Therefore, repeat this procedure 4-5 times. Pay attention, if the strawberries become hard, and the juice remains bright red, then the jam is ready. Divide it into clean and dry jars and, closing with tight nylon lids, store in a cool place.

Strawberry jam "Forest flavor"

Ingredients:
2 kg of strawberries,
3 kg of sugar
1 g citric acid.

Preparation:
Sort out the strawberries and rinse gently 2-3 times in lukewarm water. Be sure to let the water drain, put the strawberries in a bowl for making jam and cover with sugar. Let the berries stand and juice, it is best to leave them overnight. In the morning, shake the bowl of strawberries in a circular motion to mix the berries with the resulting juice, and put the jam on the fire. Bring to a boil, remove, let stand for 15 minutes and cook again. Repeat the procedure 3-4 times, removing the foam and stirring gently. Observe the color of the jam, it should be bright red, but not brown. Just before the end of cooking, add citric acid to the jam, let it cool and put in prepared clean and dry jars and tightly close with nylon lids. Many housewives sometimes add very few other berries to strawberry jam for color and aroma. For example, a few strawberries, raspberries, or a handful of blueberries.

Raspberry jam for the winter

Ingredients:
3 kg of raspberries,
3 kg of sugar.

Preparation:
When you are firmly convinced of the purity of the harvested berries, then you do not need to wash them, since raspberries are an extremely delicate berry. If you still need to wash the raspberries, do it with a colander. Fill it with berries and immerse it in a container with cold water... Leave the colander with berries for 30 minutes to completely drain the water, otherwise the jam will turn out to be liquid. During the specified time periodically, gently shake the colander with berries. Pour the prepared raspberries into a bowl for making jam, cover with sugar and leave for several hours at room temperature, gently stir the berries from time to time. After that, put a bowl of raspberries on low heat, bring to a boil and cook for 15-20 minutes over medium heat, not forgetting to stir gently. Be sure to remove the foam formed during the cooking process so that the jam does not ferment in the future. Ready hot raspberry jam place in clean, dry jars. Sterilizing the jars, of course, is desirable, but in our case you can not do this, because raspberries, even after cooking, retain their disinfecting properties. Close the jam jars tightly and store in a cool, dark place or refrigerator.

Red currant jam

Ingredients:
3 kg of red currants,
3 kg of sugar
vanillin - optional.

Preparation:
Red currant, as you know, is a whimsical berry in processing. Harvested berries very carefully so as not to wrinkle, tear off the branches, sort out, wash, let the water drain. After that, cover with sugar and leave in a cool place until the juice comes out. Then put the container with the berries on low heat and cook, remembering to stir, until the sugar is completely dissolved, and then until the syrup thickens. At the end of cooking, add 2-3 g of vanillin if desired. Pack the finished hot jam in sterilized dry jars, roll them up with lids pre-scalded with boiling water, wrap and let cool. Store jars that have cooled completely in a cool place. You've probably noticed that red currant berries burst quickly during cooking, so some housewives advise filtering the jam through a sieve.

Black currant jam

Ingredients:
3 kg of berries,
4.5 kg of sugar
4.5 tbsp. water.

Preparation:
Select ripe, large berries for jam, remove them carefully from the brushes, wash very thoroughly with cold water and immerse in small portions for 2-3 minutes in boiling water according to the recipe. Then add sugar to the water and boil the syrup. Pour the currants with boiling syrup and leave the berries for 3 hours, maybe a little more. Then boil the jam until cooked right away or cook in 2-3 doses, letting it stand for several hours each time.

Gooseberry jam

Ingredients:
3 kg of gooseberries
3 kg of sugar
4.5 tbsp. water,
cherry leaves for aroma - optional.

Preparation:
Sort ripe green gooseberries, cut the tails on both sides and soak in cold water for 2 hours. Boil the syrup from water and sugar and cool until warm. Drain and dry from berries. If you want your berries not to burst during cooking, but to remain intact, pierce each with a toothpick several times. Then dip the berries in the syrup and over low heat, stirring gently, being careful not to damage the berries, bring to a boil. Then remove from heat, cover the saucepan or bowl with berries with a napkin and leave to cool. So, the procedure for bringing to a boil and subsequent cooling, repeat at least three times... This is necessary so that each berry is evenly saturated with syrup and retains its shape. After the last procedure, pour hot jam into prepared sterilized jars, roll up, turn upside down and, covered with a blanket, leave to cool completely. If desired, for special aroma, at the bottom of each jar, put a couple of cherry leaves, previously washed and dried. Store the cooled jam jars in a dry, cool place.
Having a great desire to get a soft, like jelly, jam and with hellish patience, you can remove the seeds from the gooseberry berries before cooking using a hairpin.

Ingredients:
2 kg of berries,
3 kg of sugar.

Preparation:
For delicious honeysuckle jam, use firm, not overripe berries. Go through them, removing debris, wash in cold water and pat dry on paper towels. After that, send the honeysuckle to the prepared container for cooking jam, cover the berries with sugar, mix gently and leave overnight to form the honeysuckle juice. In the morning, put the container with berries on low heat, bring to a boil and cook for 25 minutes, stirring so that the jam does not burn, and skimming off the foam formed during the cooking process with a slotted spoon. Pour the finished jam into pre-washed and sterilized jars and roll up the lids scalded with boiling water. Turn the jars of jam upside down, wrap and leave to cool completely. When cool, put it in your cellar for storage, replenishing the collection of jars with all kinds of jam.

Apricot jam

Ingredients:
4 kg of apricots,
2 kg of sugar
1 tsp citric acid.

Preparation:
Select ripe fruits for jam without damage and dark spots, wash them well and, by cutting or breaking them in half with your hands, remove the seeds. If you don't like the apricot peel in the jam, remove it by scalding the fruit with boiling water and then dipping it into ice water. And after this procedure, remove the bones. Put the apricots in layers, sprinkling with sugar in a container suitable for cooking jam. Leave overnight, and in the morning put the container with apricots on fire. When juice appears, gently stir the fruits, being careful not to crush them, and add citric acid. Let the jam boil, reduce heat and cook, remembering to skim and stir to prevent the jam from burning, for 50 minutes. Put the finished jam in sterilized jars to the very top so that there is no room for air. Roll up the cans with boiled and dried lids, turn them over and wrap them in something warm.

Plum jam for the winter

Ingredients:
3 kg plums,
3.6 kg of sugar
1 liter of water.

Preparation:
To make this jam, you will need Mirabelle plums. But don't be intimidated by the name, these plums are very common and you should be able to buy them on the market without any problems. The fruits of this plum variety are something intermediate between cherry plum and plum. With golden yellow skin and sweet or sour-sweet flesh, they are incredibly aromatic. In addition to the "Mirabelle" variety, you can use recliners of different colors, each variety is good in its own way. Sort out the plums, soak in cold water for half an hour, then wash and dry. Remove the pits by cutting the plums in half and immediately dip the plum halves in warm syrup. Bring plums in syrup over low heat to a simmer, simmer and remove from heat. During boiling, do not forget to remove the foam, otherwise the jam will turn out to be opaque and cloudy. After the third boiling procedure, lay out the hot plum jam in dry sterilized jars and roll up with boiled lids.

Strawberry and cherry jam for the winter

Ingredients:
4 kg of strawberries,
2 kg cherries
5 kg of sugar.

Preparation:
Wash the collected strawberries and cherries together with the tails and stalks, and only then remove them. Remove the pits from the cherry. Put those and other berries in a bowl, cover with sugar and wait until the juice comes out. Place the bowl of jam on the fire, stirring occasionally, bring to a boil, simmer for 20 minutes and turn off the heat. While cooking the jam, remove the foam that forms from it all the time and stir from time to time so that the jam does not burn. Let the jam cool, then bring it to a boil again, reduce heat and cook for another 20 minutes. Put the finished jam in clean sterilized jars and roll up.

Pitted cherry jam "Lakomka"

Ingredients:
3 kg cherries
3.6 kg of sugar.

Preparation:
For cooking cherry jam select ripe, sweet, not spoiled by birds and not rotten fruits. Rinse them thoroughly in cold water and remove the seeds in any way convenient for you. It is better to do this right above the basin or saucepan where the jam will be cooked so that the juice flows right there. Spoon the cherries with sugar and let sit for a few hours. Then put on the stove, bring to a boil over low heat and cook for 5 minutes, stirring constantly. Remove from heat and leave again for a few hours. After bringing the jam to a boil a second time, reduce heat and cook for 30 minutes, continuing to stir from time to time and skim. Put the hot jam in dry sterilized jars, let it cool, and then roll it up with boiled tin lids.

Successful blanks!

Larisa Shuftaykina

I love this activity since childhood, when I did not really cook myself, but only helped my mother and grandmother. There is some kind of naturalness, solidity and calmness in this. And if you cook jam in a copper basin, in general, I don't know why, but you feel like a real lady.

Mom and grandmother always cooked " long". They made sure that the syrup remained clear and the berries retained their shape. To do this, it is boiled for several days - each time only by bringing it to a boil and leaving it to infuse before the next heating. I love this kind of jam, but at some point I thought about other options.

Firstly, I have always liked the rare fallen berries more. Like cookie crumbs or meat on the bone, they have an irresistible charm. And secondly, when the season is in full swing and you really need to cook a lot of fruits, you also start to worry about speed. So I moved on to quick jam.

Berries and fruits

This method works best with strawberries, apricots, and plums. It works well with peaches and nectarines. Depending on the volume of fruit, the process takes from 30 minutes to 1 hour. The result is a thick, non-uniform with a very bright color and taste of the original product. Required Ingredients- only the fruits / berries and sugar themselves.

For varieties, medium-sized bright orange apricots with red barrels are best suited ( they are quite sour and juicy, the jam benefits from this). From plums - prunes ( dark elongated plums with a blue, frost-like bloom). Any strawberry is good, even a little unripe.

Sugar

Like many people, I try to put in jam less sugar. But since it is critically important for me that it is well stored all year round without a refrigerator, I cannot put less than 70% of the weight of fruits / berries. If you have a capacious refrigerator or cellar, you can lower the proportion to both 50% and 25%.

Tableware

In addition to fruits and sugar, you will need cooking utensils and storage containers. In cooking utensils, the main dimension. The wider the pan, the better. In this case, thanks to a thin layer and a large evaporation area, the jam is cooked faster and retains the maximum color and taste. If there is a copper basin, great. If not, steel and aluminum pots are fine too.

In my opinion, it is most convenient to store in glass jars with ordinary screw lids, which are always abundant in the household. Through simple home sterilization, they turn into a reliable container.

How to make jam

First you need to prepare the fruit. From strawberries - tear off the tails, from apricots and plums - remove the seeds and cut into halves or quarters. Slightly overripe barrels may not be cut off, but if mold is visible somewhere, it is imperative to remove it.

Prepared fruits need to be weighed and sugar measured in relation to them ( at your discretion, 700 g - 1 kg for jam stored at room temperature, and 250 - 700 g for jam stored in the refrigerator).

In a saucepan with a diameter of 28-30 cm, it is better to cook no more than 3 kg of fruit at a time. And in a smaller saucepan, respectively, less. If all the fruits do not fit in one meal, it is better to divide them into two or three servings. Otherwise jam will have to cook for a long time, from which it can turn brown and lose its taste and aroma.

Put fruit in a saucepan, pour in half a glass of water and put on fire. First, strong, and when the water boils, reduce to weak. Cover and cook for about 10 minutes. The fruit should settle and release a lot of juice. If you do not have time, cook for another 5-10 minutes.

Remove the lid and add sugar. Stir and bring to a boil over medium heat. Now, stirring occasionally, the jam must be cooked without a lid. Depending on the amount of fruit / berries and the thickness of the layer, it will take 20 to 40 minutes. As it cooks, the color will deepen and the syrup will become clearer. It's a pleasure to watch! Try the jam along the way and add a little if you feel like it. lemon juice.

To check doneness, place the saucer in the freezer for 15 minutes. Place a teaspoon of jam syrup on a cold saucer, return to the freezer for 30 seconds and remove. If the syrup has grabbed into a confident jelly and does not flow when the saucer is tilted, then it's done. Turn off the fire.

Sterilization

Prepare jars and lids. By volume - from 1 kg of fruit boiled with 1 kg of sugar, approximately 1.6 liters of jam are obtained. The size of the cans does not matter. The main thing is that the covers are not damaged and that they are screwed on tightly. Boil the kettle and scald the jars with boiling water ( above all - inside and outside around the thread). Place the lids in a bowl and pour boiling water over too. In terms of severity, this procedure is far from real sterilization, but it is quite enough for storing homemade jam.

Storage

Spill jam the banks need to be hot. If it has cooled down, bring it to a boil again. Fill the cans completely. Then screw the caps on tightly. Almost no air gets into a full can. And due to the fact that the jam is already cooling closed bank, the lid seems to be pulled inward and a very reliable lock is obtained, which then opens with a characteristic click. Store in a dark and as cool place as possible.

And then, on cool winter evenings, take out, spread on buns and toasts with butter, add to homemade pies, pour into porridge or tie the jars with a ribbon and give with a smile to good people.

There are many recipes for making jam, based on the characteristics of various fruits and berries. At the same time, there are general techniques and requirements for making jam from any raw material.

The ideal jams are made from stainless steel or brass with a capacity of 2 to 6 liters. It is not recommended to use pots with a larger capacity, since delicate berries, such as raspberries, strawberries, can be crushed in them, and the jam will turn out to be boiled. In addition, when using a large volume of berries, the cooking time is quite significantly lengthened, which also negatively affects the quality of the jam. Therefore, it is recommended to use pots with low sides for making jam.

Jam packaging

The best containers for packaging and storing ready-made jam are glass jars with a capacity of 0.5; one; 2 p. First, the cans must be washed in hot water, preferably with soda ash or other detergent, until completely clean, then rinsed with clean boiling water and tipped upside down to drain the water. After that, the cans are dried in the oven until moisture is completely removed. Immediately before packaging the finished jam, the jars must be completely dry and hot.

Regardless of the heat source used, the jam should be cooked no more than 30-40 minutes, excluding the time it is left to stand. In the first 5-10 minutes from the moment of boiling, the jam should be cooked over low heat, since during this period the greatest foaming is observed, and the contents of the basin may boil away. With a decrease in the intensity of foam formation and as the syrup thickens, the fire must be increased, making sure that the jam boils evenly and does not overflow over the edge of the basin.

The syrup for jam containing fruits or berries must be transparent and colored in such a color as is characteristic of these fruits or berries. It should not have any brownish or brownish tint. The latter indicates that the jam was overexposed on the fire or cooked too high fire.

Jam syrup should be thick enough so that it does not run off quickly from the surface of the spoon. The jam should have an equal amount of berries and syrup. An excess or insufficient amount of syrup indicates a violation of the rules for making jam.

Fruits and berries for jam

Fruits and berries, which are intended for jam, are harvested on the day of cooking in sunny and dry weather, after they have dried from dew. It is not recommended to pick berries in rainy weather. It is important that the berries and fruits are of the same ripeness. Unripe and overripe fruits and berries are unsuitable for making jam. Raspberries and strawberries should be collected in sieves or wicker baskets with a capacity of no more than 2-3 kg.

If the berries harvested from the backyard do not have any contamination, you do not need to wash them. In all other cases, the fruits and berries are washed. Washing must be done after sorting, and some berries and after cleaning (for example, after removing sepals from strawberries, stalks from raspberries and cups from currants) in cold clean running water.

Delicate berries should be washed for 1-2 minutes under running water or by repeated immersion in water in a dish with a trellis bottom (basket, colander). After washing, the berries and fruits must be kept for 15-20 minutes in a sieve so that they drain water and dry out a little. After that, you can start cooking the jam.

Jam syrup

The most common is to boil fruits and berries in sugar syrup. To prepare the latter, a predetermined amount of granulated sugar is poured into a clean brass or other basin, a pre-measured amount of granulated sugar is poured into an enamel pan and poured with cold or hot water, after which the dishes are placed on medium fire and stir with a spoon or slotted spoon until the sugar is completely dissolved. Then the syrup must be brought to a boil. After a 1-2 minute boil, the dishes are removed from the heat and the syrup is considered ready to use.

Both the quality of the jam and its ability for long-term storage depend on the correctly selected ratio of the parts of sugar and berries or fruits. In the absence of scales, you can determine the weight of sugar by volume: one glass contains 200 g of sugar, liter jar- 800 g, in a half-liter - 400 g.

Cooking jam involves some operations for which you need to prepare. Before the beginning cooking jam prepare the necessary dishes: a deep foam plate, a tablespoon or slotted spoon. After everything is cooked, put the bowl with the syrup on a moderate heat, carefully pour the measured amount of berries into it and mix them well with the syrup. To do this, you can take the basin with both hands and shake it in a circular motion. The syrup must cover the fruits or berries. Berries filled with hot syrup are left for 3-4 hours. will have time to be absorbed into the berries, and the latter will wrinkle and become very boiled.

Berries and fruits with a hard skin (gooseberries, ranet, plums) are pierced with a sharp wooden stick so that the syrup is better absorbed. Black currants must first be blanched, that is, dipped in boiling water for 2-3 minutes, and then cooled. If this is not done, the berries in cold jam will turn out to be too dry.

It is necessary to closely monitor the cooking process and ensure that the jam does not boil away. The fire must be kept uniform all the time, not very strong, but also not very weak, adjusting it depending on the foam formation. At the beginning of cooking, after 3-5 minutes from the moment the jam boils, the basin should be removed from the heat, shaken slightly with both hands, removed from the surface of the foam and put back on fire. Cooking continues until a new foam appears, which is removed again.

This is done until the abundant pricing stops. After this happens and the mass begins to boil more slowly with the same fire power, this means that cooking the jam is approaching the end. This moment must be very carefully monitored, since otherwise the jam will be overcooked. To avoid burning, the basin should be turned frequently and the berries or fruits should be stirred very carefully with a slotted spoon or spoon.

Berry jam

Delicate berries - raspberries, blackberries, strawberries, cherries, small plums, cherries with pits, currants - are cooked in several stages, with breaks of 8-10 hours. For the first time, the syrup with berries is only brought to a boil, and then put on aging. The second time, the jam is boiled for 10-15 minutes and kept again. Only the third time can it be brought to readiness over high heat. Strawberries, cherries, cherries and pitted plums can be cooked in one go - first over low, then over high heat.

With easily digestible berries, you can do the following. After lightly boiling in syrup, carefully remove the berries with a slotted spoon or strainer, and continue to boil the syrup. Shortly before the end of cooking, the berries are again dipped in syrup, brought to a boil again and then the finished jam is sealed.

When the jam is ready

It is important to be able to determine the degree of readiness of the jam. The following techniques are quite common:

1. A little syrup is taken from the basin with a spoon, and if it flows down from the spoon in a thick mass, and not in a thin and thin thread, this means that the jam is not ready yet.

2. The cooled sample is carefully poured from a teaspoon onto a plate. If the syrup has not spread, the jam can be considered ready.

If during cooking the jam remains liquid for a long time, which is often the case, for example, with cherry jam, you can add a little lemon juice or apple jelly to it. After that, the jam will quickly thicken.

After the end of cooking, the jam is immediately poured into a clean, pre-prepared dish - aluminum and enamel bowls or pans without cracks. In no case should cast-iron or iron dishes be used for holding the jam, as the color of the jam deteriorates in it.

Before packaging, the jam is usually cooled for 8-10 hours. Some types of jam, in which the fruits are quickly saturated with sugar (black currants, strawberries, cranberries, etc.), can also be packaged hot without prior aging.

Jam storage

For long-term storage, it is best to pack the jam in a glass or checked clay container of small capacity - 0.5, 1 and 2 liters. After the jam has completely cooled down, the container is tightly sealed.

The kernels of the kernels of apricots, cherries, plums and peaches contain a substance that in the body, by decomposition, turns into a strong poison - hydrocyanic acid. At long-term storage jam from fruits with seeds, its amount increases, so it is not recommended to store such jam for more than a year. If the jam has been stored for longer than this period, the syrup is drained, the seeds are removed from the fruit, the pulp is mixed with the syrup and boiled for 30-40 minutes, after which the danger of poisoning is removed.

It is necessary to store the jam at a temperature of 10-15 ° C.

If water gets into the finished jam or it is undercooked, if there is not enough sugar in it, the jam may ferment. In this case, it needs to be digested by adding a little sugar.

If the jam becomes moldy, it means that it is either poorly packaged or stored in a too damp room. You need to remove the mold, boil the jam and put it in another, drier place.

Jam recipes

There are many recipes for making jam from fruits and berries. Let's dwell on some of them.

Plum jam

Remove the stalks from the plums, chop the fruits and immerse them in hot water at 85 ° C for 10 minutes, then cool. Pour the prepared plums with hot syrup and leave for 3-4 hours, and then cook until tender. It is recommended to cook whole plums in four steps. The holding time of the jam between brews is 8 hours. Cool the finished plum jam, transfer to a prepared container and close tightly.

Recipe. To make jam from plums, you need to take 1 kg of plums - 2 kg of sugar and 400 ml of water.

Sea buckthorn jam

Pasteurized sea buckthorn jam is more stable during storage, there is no sugaring, mold, fermentation in it. Sea buckthorn jam should be boiled at a temperature of 105 ° C, then packaged in hot sterilized glass jars and pasteurized in boiling water: half-liter jars - 15 minutes, liter jars - 20 minutes. After pasteurization, the jars should be sealed immediately.

Recipe. To make sea buckthorn jam for 1 kg of peeled sea buckthorn fruits, you need 1.5 kg of sugar, 1.2 liters of water.

Red rowan jam

The rowan, removed after the first frosts, when it no longer has a bitter taste, should be kept in the oven at a low temperature for 1-2 hours, then blanched for 5 minutes in very hot water. Boil the syrup, dip the berries in it and leave for 6-8 hours. Then put on fire. As soon as the jam boils, remove it from the heat for 10-15 minutes, repeating the procedure 4-5 times. Since the mountain ash very slowly absorbs sugar, after the last cooking, keep the jam for another 12 hours, then drain the syrup and boil it to the desired density without berries. Put the berries in jars and pour over the hot syrup.

Recipe. To make jam from red-fruited mountain ash, take 1 kg of berries - 1.5 kg of sugar, 3 glasses of water.

Cherry jam

Rinse sweet cherries for jam, dry, chop or immerse in boiling water for 2-3 minutes, then pour hot syrup prepared using half the required amount of sugar. After pouring the syrup, leave the fruits for 4-6 hours, then separate the syrup from the fruits, add half of the remaining sugar to it and boil for 10 minutes. Transfer the cherries to boiling syrup and leave again for 5-6 hours. After aging, drain the syrup again. Add the rest of the sugar to it and simmer for 10-12 minutes. At the end of cooking, cherries are transferred to the syrup, left for 4-5 hours, after which the jam is cooked until tender. Add citric acid at the end of cooking to prevent sugaring. To improve the aroma, it is recommended to add a little vanillin.

Recipe. To make cherry jam for 1 kg of sweet cherries, you need 1-1.2 kg of sugar, 1 glass of water or a decoction of seeds, 1-2 g of citric acid.

Raspberry jam

Raspberry jam is brewed from ripe fresh berries raspberries harvested in dry weather. Sort out the raspberries, rinse with water, remove the stalks, sepals and fruit. If the raspberries are clean, you don't need to wash them. To remove the larvae of the raspberry bug, immerse the berries for a few minutes in a solution of sodium chloride, remove the emerging larvae with a spoon. Rinse the berries treated with salt solution with water, add hot syrup and leave for 4-5 hours, then separate them from the syrup. Boil the syrup to a boiling point of 107.5 ° C, then cool it a little, put raspberries in it and cook over low heat. Put the cooled raspberry jam in jars.

The recipe for making raspberry jam: I kg of raspberries - 1.2-1.5 kg of sugar, 1 glass of water.

Red currant jam

Separate the red currant berries from the brushes, rinse in cold water, transfer to a basin, pour sugar syrup and leave for 6-8 hours, after which the fruits are separated from the syrup. Boil the syrup, then cool it a little, put the red currants in it and cook over low heat.

Red currant jam recipe. For 1 kg of berries you need 1.5-1.8 kg of sugar, 1 liter of water.

Cherry plum jam

Chop the carefully washed cherry plum in several places with a thin wooden hairpin and put in a basin. Boil the syrup, pour the prepared cherry plum with hot syrup and leave in this form for a day. On the second day, drain the syrup, boil and pour the cherry plum again. On the third day, cook the jam until cooked. It is very important to correctly determine the moment when the cherry plum jam is ready and not to overcook it. Cherry plum should be transparent and evenly distributed in the syrup. Allow the prepared jam to cool, transfer to clean dry jars.

Cherry plum jam recipe. For 1 kg of cherry plum, take 1.4 kg of sugar, 1.5 glasses of water.

Gooseberry jam

Gooseberry jam is cooked from unripe fruits collected a few days before the onset of consumer maturity. Divide the sugar intended for jam into two halves. Use one of them to prepare syrup, divide the second into three equal parts, which will be added to the jam during cooking. Remove the stalks from the gooseberry, rinse and chop the berries. If the gooseberries are large, you can remove the seeds from them with a hairpin, carefully cutting the top of each berry. Pour the berries with hot syrup, in which they should be for 4-6 hours.
After aging in the syrup, separate the berries in a colander, add "/ 3 of the remaining amount of sugar to the syrup, bring the syrup to a boil and simmer for 7-8 minutes over low heat, then pour the berries again for 5-6 hours. Repeat this operation two more times. , each time adding granulated sugar to the syrup.Finally boil the gooseberry jam during the fourth cooking, at the end of which it is recommended to add a little vanillin.To preserve the natural color of the fruit, the finished jam must be quickly cooled by placing the basin in cold water or in a cold room. gooseberry jam recipe.

Everyone knows the taste of jam since childhood. Our grandmothers stocked up on them for future use to enjoy a sweet delicacy on cold winter evenings. But does everyone know how to cook it properly?

How to make jam properly

Winter jam is a slice of summer in a jar. How nice it is on frosty winter evenings to open a jar of jam and remember the warmth and the sun. The right jam looks very nice. In a thick, transparent syrup, berries or ripe fruit pieces are evenly distributed. Although some craftsmen can cook from zucchini, carrots or chestnuts. There are already a lot of people, but they still exist general rules when cooking "summer in a bank".

1. First of all, you need to seriously approach the selection of fruits for jam. Give preference to berries grown in your area. This reduces the risk of preserving harmful chemicals instead of healthy fruits for the winter. Slightly unripe fruits are best suited for jam. If you take overripe, there is a risk of getting an incomprehensible mess. Also, do not have a positive effect on beauty and taste product, if you use raw materials with signs of spoilage - rot spots, damage from birds or insects, crumpled sides.
2. The right dishes are very important in this matter. A copper, shallow basin is best suited. Make sure that the dishes are free of rust stains or green deposits. Enameled dishes are not suitable for the simple reason that everything in them most often burns. Which, of course, will spoil the taste of the finished product.
3. Before you start cooking, the fruits must be carefully sorted out. Remove leaves, crumpled berries, seeds and stalks. It is also good to rinse everything in clean water.
4. Properly prepared syrup is the most important thing in the preparation of this delicacy. The syrup is prepared like this - take an amount of sugar equal to the weight of the berries. If the raw material is 3 kg, then add 3 kg of sugar too. Plus, for every kilogram of sand, you need to add 200 g of water. Mix everything and bring to a boil over low heat. A good syrup will drain slowly from the spoon.
5. After boiling, pour the berries into the syrup. You can, on the contrary, pour the syrup over the jars with the berries already decomposed and boil the whole mass.

When cooking, the proportions must be observed. If you put less sugar than according to the recipe, there is a risk that the jam will ferment. You need to pack it in glass jars with tin lids. To prevent the jam from becoming moldy, the jars must be dry and thoroughly washed. Also, the storage area for rolled up cans should also be dry and well ventilated.

How to make jam five minutes

As the name implies, this method is fast, easy and allows you to save the maximum amount nutrients in berries and fruits.

For cooking fast way, the berries must be washed, sorted out from twigs, seeds and dried, then transferred to a deep basin and covered with sugar, mix and leave for several hours so that the berries or fruits give juice. Then put on the stove and, stirring, wait until it boils. After that, cook for another 5 minutes. If the jam is liquid, boil it again. You can also add a little citric acid if the finished jam is sugary. Then mix thoroughly and boil again.

You can add spices to the jam. For example, apples and pears go well with cinnamon. Orange - with cloves and cardamom.

How to make apple jam

When making apple jam:

1. Wash the fruits, cut into pieces, removing the middle. For a particularly tender apple jam, the fruits can be grated on a coarse grater, after removing the peel.
2. Make sugar syrup, mixing sugar and water in proportion to 1 kilogram of sugar 200 ml of water. Pour over apples. Simmer over high heat until the syrup thickens.
3. Or cover the chopped apples with granulated sugar and leave for a couple of hours. Then bring the mixture to a boil.
4. After the syrup is ready, pour the apple pulp into it and cook over high heat for 5 minutes. Then reduce and cook for another 5 minutes.
5. Pour into jars and roll up a tin lid.

If the jam is liquid - what to do

The easiest way to thicken the jam is to add gelatin or agar-agar to it. Also for this purpose, you can add grated apple pulp, currants, lemon juice or orange peel... These pectin-containing natural products will not only add the desired thickness to the jam, but also add zest to its taste.

So that in the future the jam does not turn out to be too liquid, pay attention to the quality of the berries. Raw materials harvested in rainy weather become overly juicy. And therefore, it will take more time to digest the excess liquid. The same goes for freshly washed berries. Let the water drain off before adding the raw materials to the bowl.

Tips if the jam is very liquid:

1. Remember to skim off the foam.
2. Do not use a saucepan for cooking this delicacy - dishes with low walls will help excess moisture evaporate faster.
3. Do not keep the product on fire for 3 hours in a row. Better to cook it in 3 steps. Boil the raw materials, keep on fire for 15 minutes. Then turn off the stove and cool the delicacy. Repeat 2 more times.

Mold on jam, what to do

If mold is found after opening the can, then you can simply remove it and eat the jam, since mold does not penetrate inside. You can also boil moldy jam with sugar, at the rate of 100 g of sand per 1 kg of jam. Keep on fire for 5-7 minutes. You should not roll up such jam again. Better rather than him.

Mold can occur if:

1. The jam is poorly cooked.
2. Not enough sugar was added.
3. The lids were screwed on while still hot. Condensation will form when the jam jars are still hot. And excess moisture is mold's best friend.
4. The jars were poorly cleaned or not sterilized.
5. The finished product was stored in a humid room with poor air circulation.

If the jam is fermented

• Fermented jam can be boiled with sugar and put in jars. Calculation of 100 g of granulated sugar per 1 kg of jam.
• Add water to it and cook the compote. Keep in mind that in this case, the raw materials should not smell strongly of wine.
• Add as stuffing to. When heated in the stove, all alcohol compounds formed will decompose.
• Make your homemade fermented jam liqueur. Place suspicious cans closer to the battery. The bacteria will do their job on their own. It is better to remove the lid, and tie the neck of the jar with gauze folded in 1 layer. Usually the active fermentation process takes 2-3 days. And about 2-3 more weeks for the product to mature. The readiness of the filling can be determined by the absence of bubbles and the clarification of the infusion.

It also happens that the jam, on the contrary, is candied. This is due to the fact that the recipe was violated during cooking and a little more sugar was put in than it should have. This problem can be solved simply by placing the jars in warm water and heating the water to a boil. The sugar will dissolve. To avoid this in the future, it is recommended to add a little lemon juice or acid to each jar.

What can be cooked from not regular jam? The recipes inherited from mothers and grandmothers are not always the most original, but you want something unexpected. Well, in fact, you won’t surprise anyone with a jar of currant or you can’t proudly put such a treat on the table.

And what, then, to prepare something for the winter, so that it would be interesting to cook it ourselves, and it would not be a shame to show the guests? In this article, we have collected the most amazing recipes... Honestly, not all types of unusual jam are given here: after some thought, I had to abandon the famous onion jam - after all, it is better not to prepare this delicacy in the winter, but to cook in small portions, the famous sweet dish from unripe ones has not yet been included in the top walnuts- it's hard to cook due to the lack of the right ingredients in most regions of Russia. Also, assorted fruit preserves were removed from the list - unusual and surprisingly tasty, but inaccessible to most people due to the high cost necessary components even in season.

About jam

"Jam" is an old Russian term for a boiled food made from berries, nuts, fruits or flowers based on honey and molasses - there was no sugar at that time. Our ancestors were very good at making supplies in the winter, including sweet ones. In the absence of honey or molasses, the berries were simply boiled down a lot, and then used as a filling for pancakes and pies, or they prepared drinks - fruit drinks, boiled drinks and compotes. And when sugar appeared in Russia, they began to make jam from everything - carrots, radishes, pumpkins, green tomatoes, dandelions, etc. Candied fruits were served only in wealthy houses, such products were not available to ordinary people. Although noble gentlemen often used unusual jam - from cucumbers, nuts or hot red pepper. So those types of jam that seem to us to be original, in fact, were well known to our ancestors.

What to roll in jars in spring

It is generally accepted that harvesting in the winter should be done in the fall, when the stores and their own plots are full of berries, fruits and vegetables. But in fact, you can cook a sweet treat in early spring, for example, from sorrel, mint or dandelions.

Unusual mint and lemon jam

Ingredient List:

500 g fresh mint leaves without stems;

1 kg of sugar;

1.5 lemons;

1 liter of water.

Recipe. Chop the mint, chop the lemons with the peel. Add water and boil for 10-15 minutes over low heat to avoid reducing the volume of the broth. Then we cool, filter and add sugar. The resulting syrup must be simmered over low heat for about two hours.

The taste of this delicacy will turn out to be mint-lemon, while without the sugary sweetness, since this recipe used half of the recommended sugar rate. The color will also be pale, so you can add a drop food coloring- green or yellow.

Assorted jam unusual

When housewives reflect on the topic of original blanks for the winter, they often come up with an idea to make an assortment. And not just an ordinary mixture, but something absolutely incredible. There are actually a lot of options: cherries stuffed with pine nuts, eggplant with walnut and cinnamon, a mixture of peaches, apples and lemon, black currant with rhubarb, etc. But the most original of all this not a small list is considered currant jam with almonds and hot pepper.

Ingredient List :

3 kg of ripe red currants;

400 g almonds;

1 kg of sugar;

2 large or 3-4 medium hot pepper pods.

Recipe. We sort out my berry too. We grind through a sieve to get homogeneous mass... Mix the berries and sugar and cook over low heat. Add peeled unroasted almonds and chopped dry or fresh hot pepper... Cook for 1.5 hours, after which the treat is ready.

Ingredient List:

1/2 kg green tomatoes;

650 g sugar;

1-2 grains of cardamom;

3-4 g of cinnamon.

Recipe. Rinse small green tomatoes and boil for 12-15 minutes, then drain the water. Prepare sugar syrup and dip the vegetables into it, let it brew for at least 3 hours - the tomatoes should be soaked in sugar. Then simmer for 20 minutes, cool and let it brew for another 2-3 hours. These steps must be repeated 3 more times: soaking, cooking, cooling, soaking again, etc. At the last stage, cook until tender, and put a bag of spices in the syrup (it is later thrown away).

How to surprise with regular strawberries

It seems that nothing is more commonplace than But with this berry you can cook a lot original dishes with interesting flavor combinations. For example, you can boil sweet strawberries with vanilla and black pepper.

Ingredient List:

0.5 kg of strawberries;

0.5 kg of sugar;

1 tbsp. l. lemon juice;

1.5 g vanillin (fresh vanilla is better, but this is a rather expensive component, so we use a substitute);

1/8 tsp ground black pepper.

Recipe. Sort the berries, wash and sprinkle with sugar and vanilla. Let it brew until the strawberries begin to secrete juice. Add the rest of the ingredients, while it is better to grind the pepper from the peas yourself or take it from a new pack (fragrant, not exhausted). Then cook as usual: either "five minutes" for those who love liquid jam, or about an hour - for those who prefer a thick mass.

Unusual currant jam

Currant - best berry for the preparation of "raw" jam, that is, the product is as natural as possible, fortified and very aromatic. But this recipe is too simple and obvious, so we will show you how to make blackcurrant jam with ginger. And it is unusual because an unusually large amount of ginger is used here, about 1/5 of the weight of the berries.

Ingredient List:

500 g of black currant;

100 g ginger;

300 g of sugar.

Recipe. Cook like a regular jam, but add thin slices of ginger at the beginning of the process. This is a very unusual winter jam - sweet and tart, for an amateur. But such a delicacy is a wonderful way to prevent colds and flu.

Flower jam

Flowers can be used to make unusual delicious jam... Here, no one limits imagination: in the east, a sweet delicacy is prepared from rose petals, in Asian countries - from lotus and chrysanthemums, and in Russia - from spring dandelions. But in this list, we left a place for interesting and unusual, but at the same time available recipes... So let's get acquainted with the original jam from lilac flowers and grapefruit.

Ingredient List:

300 ml of lilac flowers;

350 ml of lilac for infusion;

250 ml boiling water;

1 cup of sugar;

1 tbsp. l. pectin;

One grapefruit juice.

Recipe. Collect lilac flowers - only buds, no green parts. Divide into two parts, pour one part with boiling water and let it brew for at least 7-10 hours. Then separate the liquid from the petals and use it to prepare a syrup with the addition of pectin. The syrup should be boiled for 15 minutes, after which grapefruit juice and the remaining lilac flowers are added to it.

It turns out surprisingly aromatic rose jam, sweet and sour and very tasty. This unusual winter jam will remind you of summer even in the most severe frosts.

Delicious plum

According to most housewives, plum is very good in itself - in jams, and in compotes, and in salads, and in adjika. In general, hundreds of delicious and useful blanks for the winter. But you can also make unusual plum jam.

Ingredient List:

0.5 kg plums;

5 g pectin;

1 tbsp. Sahara;

1 tbsp. l. rum;

10 g fresh ginger;

- ½ bar of dark chocolate;

30 ml of water.

Recipe. Cook as usual, but when the mass boils, you need to add rum and grated ginger, and then stir in the melted dark chocolate. Boil over low heat until thickened.

This unusual taste and a light touch of ginger will cheer up the whole family on long winter evenings. Fans of chocolate-fruit combinations will be delighted with such a filling for pancakes or pancakes.

Amazing apples

Unusual apple jam is very easy to make. It's just that these fruits are versatile and can be paired with anything like kiwi.

Ingredient List:

4 things. kiwi;

5 pieces. medium apples;

600 g sugar;

The juice of one lemon;

15 ml of water.

Recipe. We clean the apples, cut into cubes and pour with lemon juice so that they do not darken. Remove the skin from the kiwi and cut the fruit into cubes and add to the apples. Add water and sugar and let it brew for 2 hours. Then bring to a boil and cook for another 40 minutes.

The finished product smells very good and tastes delicious!

Original pears

Unusual pear jam with the addition of ginger is becoming more and more popular - the delicacy has a sweet and spicy taste and goes well with both meat and desserts.

Ingredient List:

4 things. dense pears;

0.5 kg of dense grapes;

The juice of one lemon;

- ½ tbsp. l. fresh ginger;

1 star anise star;

3-4 carnation flowers;

250 ml of water.

Recipe. Wash, peel, cut the pears into halves or 4 pieces. Seeds and tails can be left on - the jam will look more interesting with them. Pour half the lemon juice over the pears. Put the grapes and pears in a container with thick walls, add water and put on medium heat. After boiling, cook for 20 minutes, then remove the fruits from the water, and strain the liquid so that there are no seeds left, no tails that have fallen off, etc.

On the basis of pure fruit water, make a syrup with the addition of all seasonings, add fruit to it and add the second half of lemon juice. Cook on the lowest heat for 20 minutes, then rest for 6-7 hours. Repeat these procedures 3-4 times: it takes 2-3 days to cook an unusual pear jam, then the pears will become glassy, ​​and the syrup will acquire a rich, beautiful color.

Pine cone jam

Although this is a healing delicacy, we still included it in the top of the most original recipes.

Ingredient List:

200 g young pine cone (harvested in May);

1 liter of water;

0.5 kg of sugar.

Recipe... Boil the cones for 15-20 minutes. Prepare the sugar syrup and dip the boiled cones into it. Then we cook on low heat for half an hour, and the jam is ready. Sometimes this dish is prepared without cones, on the basis of one coniferous broth.

The resulting delicacy is used to prevent colds, treat asthma, fatigue syndrome and a number of other diseases.

The most unusual jam

Who would have come up with an idea to cook garlic jam? After all, this vegetable has such a specific aroma and taste that it cannot be imagined in the form of a dessert! But still, such a jam exists, moreover, there are many recipes for its preparation and recommendations on what exactly to eat it with. Here we will not write about the medicinal garlic jam, which you need to eat a spoonful a day to prevent colds, but we will tell you about a real sweet delicacy with an original taste that can be used as a sauce for meat dishes or as usual jam with sandwiches.

Ingredient List:

300 g baked garlic;

- ¾ glass of sugar;

300 ml of water;

Ground nutmeg;

Recipe. Peel and cut the garlic in half, then bake in the oven at 180-200 ° C. Cooking time - 18-20 minutes. Then make a syrup from water and sugar, add spices to it and omit the baked pieces. Cook until the syrup begins to thicken, but not until caramelization.

Harm and benefit

Is it good to eat jam? Everything is not so simple here. On the one hand, in jam, even boiled many times, some vitamins (groups B and E) are preserved, there is fiber, so that such food is useful for the body as a whole and for the stomach in particular. But on the other hand - extra calories, harm to teeth and, in some cases, increased acidity. So you can and should eat, but not in liters.

But the jam improves the mood - all doctors note this. And raspberry is the most useful: it cures colds, contains useful folic acid, cleanses the circulatory system, normalizes blood pressure, has a beneficial effect on the stomach and intestines after hectic feasts, improves complexion and helps maintain skin elasticity. And so it turned out that raspberry jam is unusual, although it seems that it cannot be simpler.