Advice 1: How to cook bananas

The use of bananas is undeniable. These tropical fruits are rich in potassium and magnesium. In addition, they normalize the activity of the gastrointestinal tract. Often bananas used in its pure form, without subjecting them to heat treatment, but sometimes they are not only fried, but boiled.
How to cook bananas
You will need
    • Ripe bananas
    • 0.5 kg;
    • sugar
    • glass;
    • water
    • 2 cups;
    • glass jars;
    • tin can lid;
    • the key to rolling cans.
Before cooking the bananas, pay attention to their degree of maturity. If food is used even green bananas, jam only the ripest fruit. Too hard or already overripe fruits with symptoms of rot for boiling cannot be used.
Clean the fruit from the rind and chop into small pieces, the size of which should not exceed a few centimeters. If you want you can chop the fruit in a blender, achieving a homogeneous mass. But you can do without it, because in the process of cooking bananas will become like mush anyway.
Boil sugar and water thick syrup, in which put chopped bananas. The fire should be small, otherwise the cooked bananas will begin to burn to the bottom of cookware before you start to turn into jam.
Cook bananas over low heat in the syrup until then, until they are the consistency will not resemble jelly. Periodically stir the mixture to avoid burning.
After the density of jam will satisfy the requirements for it, it remains only to sterilized glass jars and cover them in a container of boiling water for several minutes. Pour the jam into containers and close lids using the key for rolling.
Jam from bananas be stored no less than other types of conservation. It is ideal for filling cakes and pastries.

When interacting with light banana jam may be darker.
Useful advice
Banana jam may include not only the eponymous fruit. Often it adds citrus fruit that serve as a natural preservative and allow to do without the use of citric acid. As additional features, you can use lemons, tangerines, oranges and even grapefruits, freed from the skin.

Advice 2: How to cook jam

In the winter it is nice to tea to open a jar of fragrant jam, cooked to pamper and treat guests and family. Jam stored for a long time because of the high concentration of sugar. The fruit in the jam is not always keep their shape and the syrup turns a jelly-like consistency. Depending on the degree of boiling jam make unsterilized or sterilized. Cook the jam we need in one go.
How to cook jam
You will need
    • the berries or fruit;
    • sugar;
    • water;
    • appropriate utensils;
    • spoon;
    • knife;
    • citric acid;
    • gelatin.
Pre-sort and sort the fruits and berries. For cooking jam select Mature, undamaged fruits. All fruits, except raspberries, wash. Fruits that contain pits, such as plums, apricots, peaches, carefully cut along and release her. Then blanch the fruit for ten minutes in water. This hot treatment is necessary in order to fruit and berries when cooking jam actively allocated their own pectin, which helps to ensure a gelatinous syrup.
Prepared for cooking the fruit, place in a bowl or wide saucepan. Continue to cook the jam in several ways. In the first method the fruit, pour sugar syrup. To prepare the syrup, one kilogram of sugar pour in the pre-heated water (1.25 Cup), stir until dissolved and bring to a boil. Plain water syrup can be replaced with water that remains after blanching fruit. Filled with syrup large fruit before cooking soak 3-4 hours, so that the fruit soaked in.
Preparation of jam the second method is that instead of syrup, use granulated sugar. One kilogram of prepared fruit or berries pour a certain amount of sugar. The sweeter the fruit, the less you will need of sugar. Cranberry and black currant pour a half of Cup of sugar. Raspberries, peaches, strawberries and figs mix with one Cup of sugar. Jam, apricot or Apple jam for one kilogram of fruit requires 1.2 Cup of sugar. The fruits, covered with sugar, let stand until until you stand out juice. Then place on a moderate fire and cook. Finish cooking the jam when foam going to the center of the dish and there will be more to go around the edges and the fruit is evenly distributed in a markedly thickened syrup.
There is a fairly simple and wonderful recipe of jam from the garden or wild strawberries. One kilogram of berries pour one Cup of water and put on low heat. After boiling the berries with sugar and cook for 3-5 minutes. In the boiling mixture, add one kilogram of sugar and then simmer for 15-25 minutes until tender. During cooking, periodically stir the jam and skim off the foam. Longer cooking berries leads to a deterioration of the taste of jam and the darkening of the syrup. Add 1-2 grams of citric acid for 3-4 minutes before the end of cooking. The jam in this case will retain the natural color and will not Sacharissa. This recipe for jam can be used for cooking of other delicate berries. To obtain a jelly-like consistency of the syrup in the jam, at the end of cooking you can use gelatine, previously dissolved in water, at the rate of three grams per one kilogram of berries.
Copper cookware when cooking acidic fruits emit greenish patina of oxides, and aluminum can ruin the taste and color of the jam. Therefore, it is preferable to select glassware made of brass, stainless steel or enameled.
Useful advice
For stirring jam is better to use a wooden spoon.

Advice 3: Why jam recommend cooking in a copper pot

Some adults remember the delightful aroma of boiling jam, which grandma was prepared in the summer in a copper basin on the stove. It is associated with childhood, hot summer days and sweet foam, stealthily steal from the bowl full of boiling berry jam. But why is it always cooked in copper pots and continue to cook today?
Why jam recommend cooking in a copper pot

The advantages of copper

Copper pots were widely used in the home, since copper has very good conductivity. Jams cooked in copper basin, in the process of cooking does not stick and heated evenly throughout the volume of the container. A similar conductivity was noted only in silver dishes, however, the copper basin is a cheaper equivalent, good suitable for a particular purpose.

Fine for preserves are also suitable pans or pots made of aluminum, brass or stainless steel.

However, the copper basin, there is one annoying feature is when cooking them in jam jars at the container surface can be formed by air oxidation, so for copper utensils should be thoroughly taken care of. Before cooking and after it the copper basin should be washed thoroughly and rinsed with hot water, and then dried to remove moisture. If the walls or bottom appeared oxide, it should be well cleaned with sand, wash the container with hot soapy water, rinsed, dried and then used for cooking jam.

And also find and buy this kind of kitchenware made of copper or copper plated at the present time is not so easy.

The rules of cooking jam in a copper basin

Fruit or berries for jam placed in a copper pan, pour the boiling sugar syrup and leave to infuse for 3-4 hours, during which the fruit soaked ground sweet and saturated with sugar. As a result the berries do not shrivel during cooking and will retain its original shape.

In the process of cooking the jam fruit foam formed on its surface, it is necessary to remove.

To get high-quality jams, you need to be able to correctly determine the end of cooking. To do this, there are certain signs of readiness Goodies – so, at the end of cooking the foam does not diverge at the edges and gathers in the center of the pelvis. Berries and fruits cease to float and are evenly distributed throughout the volume of the jam. When the sample syrup its consistency is thick and viscous, and on cooling it does not spread on the saucer. Well brewed jam is berries that are translucent and completely soaked in syrup – it does not need to be digested and caramelicious.

To jam from the sour berries and fruit sugar, you can add citric acid not sterilized, and immediately seal in jars, flip them over and let cool upside down. Well as cooked jam does not require additional pasteurization and hermetic packaging.

Advice 4: Where and how to grow bananas

Rare buyer of exotic and strange fruits think about where they're imported, how and what to grow, how they are collected. More rarely, the question arises as to which path air? sea? land?) they overcame before reaching the hands of consumers. So, the vast majority of overseas fans of fruits sure know where and how to grow bananas in Africa on the palms. And... will not be right.
Where and how to grow bananas

Birthplace of bananas

Indeed, many believe that the birthplace of bananas is Africa. This is incorrect. In fact, on the African continent bananas came from Southeast Asia, mainly from tropical and sub-tropical regions of India and China. In these countries bananas are long revered as a sacred fruit, the restoring force and feeds the mind. The roof of some ancient Indian pagodas, preserved from those times, have the shape of a banana, that's how I had respect for this fruit.

Next, the banana culture from India and China has spread to Asia Minor. And from there was transported to Africa by Arab merchants, for which waters of the Indian ocean in the middle ages represented the same "inland sea", which at the time of the ancient Greeks and Romans were Mediterranean. These same merchants brought the banana to Palestine, and Arabia.

I should say that by the time when Portuguese sailors appeared on the West coast of Africa (this was at the beginning of the XV century), bananas have "bypassed" the whole continent from West to East. The Portuguese first tried them in Guinea. Strange fruit were a good choice. They made the first importation of bananas from Africa to the Canary Islands, and then began to plant them in their colonies in Central and South America.

That's how interesting it turned out: the countries of Central and South America banana plantations the most recent in the world, and turned in their cultivation and the sale successful. Panama, Colombia, Ecuador banana supply today the whole of Europe. As for Russia: if before people ate exclusively Cuban bananas, now on a par with the Europeans, buys mainly fruits from Ecuador.

How to grow bananas

Bananas grow on a palm tree. Answer all the polls. Well, almost everything. In fact, according to encyclopedic information, the banana is "a genus of perennial herbaceous plants". Or: "kind of tree-high plants from the banana family, with huge leaves and large flowers zygomorphic, collected by ear". So bananas grow on grass.

Yes, a resident of Central Russia, accustomed in the grass to collect the strawberries or, say, blueberries, bent three of perdition, hardly can imagine a bunch of bananas weighing poltsentnera growing on herbaceous plant height from 5 to 9 meters. However, it is in the nature, there can reach a height of even 12 metres and more, bananas also derived selectors and cultivated today, do not exceed one or two meters. But it will impress...

Moreover, the diameter of one such "grass" is 10 or even more centimeters. On its top flaunts a spreading panicle oblong leaves (they are accepted by Europeans for palm branches). From leafy rosettes hangs a kind of trunk about four feet in length. This is the inflorescence, which forms an ovary from 250-300 tiny Baranchikov. What Europeans is reminiscent of the trunk should be called a bunch, and what is on the market and store shelves, not really bunches, and brush from five to eight fused fruit. Real banana bunch – a set of brushes, very closely adjacent to each other.

Advice 5: Grandma's jam: harm or benefit?

Who doesn't like grandma's jam? It is always very tasty, cooked with love, not preservatives and other harmful additives, besides exudes a pleasant aroma. But the question is, can there be a jam harmful and what benefits it brings to our body? Is it possible there is a jam on a regular basis without harm to health?
Grandma's jam: harm or benefit?
Anyway, jam is first and foremost sweet. This is why many pastry fans so concerned about the abuse this delicacy. Does jam vitamins, is bad for your teeth – the answers to these and other questions we have to find.

Is jam a high-calorie product?

Yeah, jam, no doubt, can be attributed to the category of high-calorie foods. However, the number of calories will be in direct proportion to the amount of sugar used in brewing. Sugar by itself contains enough calories and 100 g, 370 calories. And considering that the berries or fruit from which it has been cooked jam, not so high in calories (only 40-50 kcal per 100 g), total caloric jams may be on the order of 200 kcal per 100 g

Thus, on a calorie jam can influence the amount used when cooking sugar. Than it is less, the jam, less calories and less harmful for our body.

Preserved in a jam vitamins?

Berries and fruits that normally prepares jam, rich in beta-carotene, vitamin C, b vitamins (B1, B2, PP and E.

When exposed to high temperatures during cooking, vitamin C and beta-carotene partially dissolved. The main amount of b vitamins, vitamin E and PP is maintained, and they definitely benefit our body.

Harm or benefit?

Still, a definite answer to this question does not exist. Jam can be both harmful and beneficial to the body. For example, in a healthy body b vitamins contained in jam, will have exclusively beneficial effects. While existing violations in the form of diabetes even is not too sweet jam can amplify the symptoms of the disease and cause irreparable harm.

Too frequent use of jam in food can also trigger various diseases in the oral cavity, such as caries. However, if you take it a rule to rinse your mouth or brush your teeth after this meal, dental problems due to the use of jam you may never arise.

It is also worth noting that as with any sweet product, jam can affect the mood elevation through the release of serotonin in the blood during digestion. Serotonin, in turn, activates different parts of the brain, creating a feeling of joy.

With caution is to use jam if you have problems with the stomach. For example, at low pH preserves can only benefit, if the acidity is increased or, even worse, began to develop peptic ulcer disease, a jam may cause damage.

Of course, everyone knows the benefits of jam in the winter as prevention of various colds. This is facilitated by the previously mentioned antioxidants, which are initially contained in the berries and fruits such as vitamin A, C and E. of course

Summarizing, we can conclude that as in all things, in the use of jam the right measure, then such a favorite treat will carry your body exceptionally good.

Advice 6: How to clean a copper pan from burnt jam

Most Housewives for preserves using copper utensils as it is believed that jam it is less burnt. However, if this happens, the Shoe takes a lot of time and effort.
How to clean a copper pan from burnt jam

In General, the copper utensils in the preparation of jams rarely burn, however, if such a thing has happened, to fight prigaro best to use such substances as salt, soda, citric acid, soap and silicate glue.

Of course, to clean copper utensils is possible to put in motion the purchase and powder detergents are specifically designed for copper, but most of them contain abrasive particles that have a negative impact on the appearance of the dish. If you want your copper basin remained as new for a long time, use to clean it with one of the following instructions.

How to clean copper basin citric acid

First, remove the jam from the bowl with a spoon, taking care not to scratch the cookware itself. Then pour into a bowl of water above the sludge and add some citric acid (per liter of water you need one teaspoon). Cover the bowl with a lid and put it on a slow fire for 10-15 minutes. After some time, turn off the gas and let the water in the basin to cool completely, then wash it as usual.

How to clean a copper pan baking soda

The combination of soda, soap and silicate glue copes with burnt jam in a copper pot, especially if you do everything right. So in the copper basin left traces of burnt, fill it with water and add a tablespoon of baking soda, soap (pre-grate it on a grater) and glue (amounts stated per liter of water), mix well and put on fire. Wait until the contents of the pelvis comes to a boil, then turn off the gas. Once the water has cooled, brush the bottom and sides of the basin with a stiff brush (not metal) and a good rinse.

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