How to cook jam

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.