How to make jam thicker

Summer ends, but vitamins you have time to stock up! Open the fridge – banks of different colors and gauges are pleasing to the eye. There is also a pickles, marinades, salads, jam and compote. All is good, but strawberry jam is very liquid, you will not understand, syrup or jam. Maybe you can do something to fix the situation, to make the jam thicker?

You will need

• deep enameled pan;
• - stainless pot with a thick bottom;
• - sieve.

Instruction

1. To jam has turned thick and not overcooked (prolonged cooking, the berries become hard, lose vitamins), you need to remember a few simple rules. Using them in practice, you will always be able to cook very tasty and healthy jam from any fruit and berries.
2. Prepared berries wash and sort. Plums, cherries (any stone fruit), remove the bone. Pour the berries with sugar and leave overnight. The amount of sugar depends on the type of berries. The more acidic varieties you use, the more sugar needed. For example, in the strawberries, put sugar in the ratio of 1:1, and in currants, cherries, plums of 1:1.5. If jam is made from fruits, peel them, cut into plastics and also cover them with sugar overnight.
3. During the night the berries will give the juice and the sugar in it will partially dissolve. If juice is too much, carefully discard it and boil the syrup without the berries for 10-15 minutes. After that, pour the fruit of boiling syrup. Allow to stand for 2-3 hours, repeat the boiling. Do this until the syrup thickens (usually 2-3 times).
   
   Once the syrup has thickened and the berries are soaked in sugar, put jam. It also should not boil for long time is 3-5 minutes, and then leave to stand for a few hours. The gaps between the cooking must be at least 2 hours (until jam has cooled).
   
   Boiling repeat this 3-4 times (depending on the berries). Hot jam pour into sterilized jars. If the juice is produced not so much (for example, from apples), drain it is not necessary. Start out gradual cooking preserves.
4. Now on sale there were many thickeners for cooking jam. It's a matter of taste. However, the question is why sagomate artificially, if you can jam any consistency. A little razmerchik berries in a blender will do the same way with jam or marmalade, not vivaria water for hours.
5. And your liquid jam is quite possible to fix – drain the syrup and boil down it to the desired consistency. Fill it with boiling berries, bring to boil and pour into banks.
   
   If the jam turned out delicious, and its only drawback – liquid consistency, pour part of the syrup. They, for example, can also be sprinkled on ice cream or use for cocktails.