How to make jam

The jam – method of preserving fruits and berries with sugar, which does not require hermetic packaging (seaming). Jam can be stored for many years in banks, closed ordinary nylon lid at room temperature, if it is cooked properly.

You will need

• – fruits or berries;
• – sugar;
• – capacity for jam;
• – citric acid;
• – wooden spoon;
• – packing cans;
• – nylon cover.

Instruction

1. Jam used everything known fruits and berries and combinations thereof. Very tasty it turns out the jam from the cherries, currants, raspberries, blackberries, strawberries, cranberries, cranberries, blueberries, apricots, peaches, cherries, gooseberries, plums, cherry plums, apples, pears. You can make jam out of rose petals, zucchini and citrus peels. Moreover, the use of different raw materials together, achieving interesting flavour combinations. For jam fruits and berries should be as ripe, but not soft (from soft, overripe fruit you can make jam or marmalade).
2. For the preparation of raw material the fruits or the berries are washed and spread on a towel to drain. they are a bit, and have gone excess moisture. Small berries are boiled whole. Cherry, you can take the bones with the help of a special device or a regular headpin. Take out the core from gooseberry (can be cooked whole). Purified from the seeds of plums, apricots, cherry-plums. Large fruits, such as apples, peaches, pears, cleaned from bones and seeds and cut slices.
3. Depending on the degree of sweetness of the berries, jam requires from 600 to 1000 grams of sugar per kilogram of raw material. If the fruit is very sweet and does not have its own acid (pears, some apples) can be added to a liter of jam, a quarter teaspoon of citric acid. Juicy berries covered with sugar in a large bowl and leave for a few hours, so they let the juice and the sugar is dissolved. Apple, pear slices and other very juicy fruits pour sugar syrup. For making sugar syrup sugar mixed with water 1:1 and bring it to boil on slow fire while stirring.
4. Capacity for jam should be stainless steel or enameled. Better suited for these purposes, the pelvis, because the area of the boil needs to be broad, to evaporate excess moisture. The jam is cooked after boiling on low heat, stirring occasionally with a wooden spoon and removing the foam.
5. The degree of cooking depends on the desired density. A minimum of one hour. A maximum of two. If you want to test the jam, drop one drop of syrup on a flat surface. If the drop spreads slowly, the jam is ready. Hot impose in well washed jars, cover with lids and leave under a warm blanket at night for extra sterilization.