Jam, marmalade and marmalade are often used as synonyms, but this is fundamentally incorrect; although the concepts are close, there are some differences. In classic jam, the fruits (berries and pieces of fruit) must retain their shape, the jam is prepared with the consistency of a puree, the jam is not specially crushed, but is boiled down to the point where the fruits and berries are softened. Sometimes an artificial thickener, gelatin, agar-agar or pectin is used in preparation, but this recipe is no longer a classic jam; it is correct to call such a dish confiture or jelly.

Jam at home is prepared in the same way as preserves, only it is kept on fire longer, due to which the consistency becomes more like jelly. Absolutely any fruits and berries are suitable for this treat. Preservation is stored, subject to preparation rules, all winter.

A selection of the best jam recipes

Recipe 1: Homemade apricot jam

Ingredients:

• 900 g granulated sugar;
• 2 kilograms of apricots, peeled and pitted.

Pour 500 ml of water into the pan, add sugar, place on low heat and, stirring constantly, cook until the mixture begins to boil. Stop stirring and cook for another 10 minutes. Add apricots to sugar syrup and cook, stirring occasionally, for 2 1/2 hours. Pour hot, freshly made jam into sterilized jars (slowly so that they do not burst), cool slightly, then cover tightly with the prepared lid.

Recipe 2: Cherry jam

Ingredients:

• 2 kg of pitted cherries (or sweet cherries);
• 1 kilogram of granulated sugar;
• juice of 1 lemon, strained.

Place the cherries in a saucepan, add sugar and place in a cool place for 3 hours. Then pour lemon juice over the berries, place on the stove and, stirring occasionally, cook over medium heat for 1 1/2 hours until the berries are completely cooked. Pour the prepared cherry jam into previously thoroughly sterilized jars and let it cool slightly, then close the lid.

Recipe 3: Simple Strawberry Jam

Ingredients:

• 1 kg strawberries;
• 1 kilogram of sugar.

Wash the strawberries and place them in a thick-walled saucepan. Add sugar, place on the stove and, stirring constantly, cook until the mixture boils. As soon as this happens, begin to gradually increase the temperature and, stirring, cook for another 20-25 minutes. Place the jam, while it is still hot, and suitable sized jars (they must be sterilized first). Let it cool for an hour and a half, then cover with lids and store in a dry, dark place.

Recipe 4: How to make jam at home from grapes

Ingredients:

• 2 kg of grapes;
• 1 kilogram of granulated sugar.

Any grape variety can be used. Place the berries in a saucepan and mash. Remove all seeds but leave the skins on. Add sugar to the pan and place on the stove. Cook over low heat until the berries are completely cooked. Transfer the jam, while it is still hot, into the prepared container; it must be sterilized in advance, let it cool for a quarter of an hour, and cover tightly with the lids. Store canned food, like any other, in a dry, dark place.

Recipe 5: Simple Peach Jam

Ingredients:

• 2 kg peeled peaches, halved and pitted;
• 800 g sugar.

Finely chop the peach halves and place them in the pan. If they are ripe and very juicy, then there is no need to add water. If not, then add 5 tbsp. l. water. Place the pan on the stove and cook over low heat until the peaches begin to soften. Add granulated sugar and, stirring occasionally, cook for 2 1/2 hours. Transfer homemade delicious jam into jars; if you want to save for the winter, first sterilize them according to the recipe. Prepare the lids separately, and after half an hour, cover the jam jars with them. Store in the dark, otherwise the preservation will lose its color.

Recipe 6: Homemade Green Tomato Jam

Ingredients:

• 1 kilogram of green tomatoes, finely chopped;
• 400 g sugar;
• juice and grated zest of 1/2 lemon;
• salt.

Place the tomatoes, sugar, lemon juice and zest, and a pinch of salt in a separate bowl. Cover with a lid and let sit for several hours. Then transfer the mixture into a saucepan, place on the stove and cook over medium heat until fully cooked. Pour the finished jam into sterilized jars, cool slightly and close the lid tightly. Store in a dry, dark place.

Recipe 7: Delicious rhubarb jam

Ingredients:

• 2 kg rhubarb, chopped;
• 1 kg sugar;
• zest of 1 orange, grated.

Place the rhubarb in a cup, add sugar and cover with a lid. Let the mixture sit for 2 hours. Then place it in a saucepan, put it on the stove and bring to a boil. Stirring constantly, cook for 30 minutes. To determine the doneness of this recipe, pour a little jam onto a small plate; if the mixture drips slowly, it is almost ready. Add the zest and cook for another 5 minutes. When the jam is ready, carefully, so as not to burst the jar, transfer the jam into it. You should close the lids a little later, when the mass has cooled down. Store in a dry, dark place.

Recipe 8: How to make orange jam

Ingredients:

• lemon (1 piece);
• oranges (8 medium-sized fruits);
• sugar (depending on the weight of the processed fruit).

Carefully remove the thin skin from the citrus, being careful not to touch the white part. This is convenient to do with a special potato peeler. If you still hit it, remove it with a knife. Cut the zest into narrow strips - only half will be used for jam, the rest can be used in other dishes.

Divide the lemon and orange pulp into slices and remove all membranes. Weigh the fruits and add the amount of water corresponding to the recipe (in a 1:1 ratio). This mixture should sit for about a day. After citrus fruit, squeeze and weigh again - this is necessary to determine the amount of sugar (equal to the weight of the fruit). Place the oranges and lemons to simmer on the stove until the fruits are softened (this is about half an hour). Then pour the jam into sterilized jars.

Recipe 9: Homemade Orange and Ginger Jam

Ingredients:

• 3 large oranges;
• 1.5 cups sugar;
• 1 packet of vanilla sugar;
• 1 tsp ground ginger.

Peel the oranges, remove membranes and seeds and grind them in a blender (or meat grinder). Add the remaining ingredients and stir. Take a wide-bottomed pan or basin and simmer the jam in small portions until thick. The finished mixture should be poured into jars and stored in the refrigerator.

Recipe 10: Original Kiwi Jam

Ingredients:

• 2 kilograms of kiwi, peeled and chopped;
• 2 kg granulated sugar.

Place the kiwi in a saucepan, add sugar and, stirring constantly, cook over medium heat for half an hour. Remove the hot jam from the heat, let it cool for a couple of minutes, and pour it into carefully prepared jars. Cool before covering with lids. Store in a dry, dark place.

Recipe 11: Homemade gooseberry jam for the winter

The berries need to be sorted, to get rid of any diseased or spoiled ones. For jam, it doesn’t matter what size the berries are; it’s better that they are a little under-ripe. If you take ripe gooseberries, it is better to cut them and remove the seeds. You can also grind the berries together with the seeds in a blender.

Usually they put in quite a lot of sugar. In principle, this is a matter of taste, but the more sweetness, the lower the likelihood that the product will spoil. Therefore, it is customary to add granulated sugar in an amount of one to one. So, if you are cooking with 1 kg of gooseberries, you will need 1 kg of sand. As for water, jam does not require large quantities of it. According to the recipe, 250-300 ml of water is enough for 1 kg of berries.

Prepare the syrup in a water bath for 5-10 minutes. The berries are placed in syrup and cooked for another 10 minutes. Gradually and stirring regularly, you need to cook over low heat for 30-40 minutes. Ideally, if you want a thicker jam, the water should evaporate. But keep in mind the fact that the longer you cook, the more the gooseberry juice itself evaporates. In general, the process of cooking berries promotes the digestion of nutrients and vitamins.

Recipe 12: How to make lemon jam at home

Ingredients:

• 1.5 kg lemons;
• Cinnamon;
• 2 liters of water;
• 1 kg sugar.

You should choose your lemons responsibly. They should be juicy, ripe (this can be easily determined by their bright yellow color), with a thin peel. It is from such fruits that the most delicious jam will be made. Take one and a half kilograms of these citrus fruits, wash them thoroughly and dry them. Carefully peel them and cut them into small strips according to the recipe.

Cut the lemon fruits in half and squeeze the juice out of them all. You can use a juicer or manually. Don’t throw away the pulp and what’s left of the squeeze, it will be useful to us. Take a large saucepan and pour lemon juice, two liters of water into it, and add the zest. Place the pulp in a gauze bag and place in the same pan. Make sure the bag is tied tightly. It is these partitions that will subsequently make the jam viscous and help it harden like jelly.

Cook this whole mass over low heat for 2-3 hours. We determine readiness by how much less it has become - if the mass has evaporated by half, then the jam is already ready. Remove it from the heat, remove the bag of pulp. You need to put it separately and let it cool, then use a spoon to separate the remains from the bag. You can now throw away the bag, and then put the pan on the fire, after pouring all the sugar into it according to the recipe.

Bring the mixture to a boil, stirring constantly. The jam should boil for another 15 minutes until it becomes viscous. Remove from heat and leave to cool, because it needs to be rolled into jars already cold.

Recipe 13: Blackcurrant Jam

This version of jam is more like jam. Sort and wash the currants, selecting only the ripest berries. Rub the lightly dried fruits through a sieve or grind in a blender. Mix five hundred grams of sugar and half a liter of water in a cooking container, bring to a boil and prepare syrup in the traditional way. Place the grated currant mousse into the boiling syrup and cook over low heat for 15-20 minutes. Add the remaining 500 grams of sand and cook until tender.

Recipe 14: Original chestnut jam for the winter

Ingredients:

• 2 kilograms of chestnuts, peeled;
• 1 tsp. sea ​​salt;
• 1 kilogram of sugar;
200 ml rum.

Place the chestnuts in the pan, add salt and completely cover the chestnuts with water. Place on the stove, cover and cook for 45 minutes. Peel the finished chestnuts and rub them through a sieve. Transfer the resulting mass to a clean saucepan, add granulated sugar and 250 ml of water and, stirring occasionally, cook for another 40 minutes. 10 minutes before the end of cooking, pour in the rum and mix thoroughly. Once the jam is ready, it needs to rest for a few minutes, then carefully transfer it into the jars so that they do not burst, you can put a spoon in the jar. Cool the jars slightly and cover with lids. It is better to store the workpiece in a cool, dry place.

Recipe 15: How to make fig jam at home

Ingredients:

• 500 g sugar;
• 1 kg figs, peeled and chopped;
• a pinch of ground cinnamon.

Pour 500 ml of water into the pan, add sugar, put on the stove, boil and, stirring, cook until the sugar is completely dissolved. Add figs and cinnamon and cook over medium heat until thickened. Place the original jam in jars prepared in advance. If you want to store it for more than a week, the jars are first sterilized and then covered with lids.

Video recipe: Homemade jam

Jams and preserves- these are fruit, berry, and sometimes even vegetable delicacies, cooked in a sweet medium (sugar or sweetener, honey, molasses). In addition, sometimes the main ingredient of such a delicious dish can be nuts and edible flowers.

Jams and jams are a sweet type of preservation, the preservation of which for a long period of time is ensured by sugar added in significant quantities. Thanks to this component, the protoplasm of harmful microorganisms is dehydrated, so they cannot multiply and the product is not spoiled.

What is the difference between jam and jam? These two types of sweet preserves are combined into the general category of candied products. This means that the principle of cooking recipes of both types is to increase the amount of sugar in the canned product and reduce the water content. However, in jam the raw materials should not lose their shape. This is achieved through certain procedures (aging fruits in syrup, boiling the raw materials in several stages, etc.). Jam, unlike preserves, can have a puree structure. Preserving the shape of the fruit is not necessary. Another difference between the two types of sweet preservation is that in jam the syrup can be liquid, but in jam it must certainly be jelly-like. In addition, jam is a designation for an original Russian delicacy, while jam refers to traditional English cuisine.

It’s not so difficult to prepare “correct” jam with thick transparent syrup, in which the fruits hold firmly without settling to the bottom of the jar or floating to the surface! It is important to adhere to the technology of recipes for their preparation and not deviate one step from it!

When preparing homemade jam, you should take into account the following recommendations:

1. The fruits from which jam is prepared must be whole; if necessary, they can be cut into pieces, but large.
2. Fruits, berries, vegetables, nuts, flowers are pre-processed. Wash, clean if necessary, remove seeds. Sometimes they are also blanched, which is necessary to preserve color and shape.
3. The ratio of fruits and sugar should be one to one, but only in volume (in liters), and not in weight (in kilograms).
4. Hard fruits are boiled in sugar syrup, while soft ones are first sprinkled with sugar and sent to cook on the stove only after they have released their juice.
5. First, the jam is boiled over high heat, then reduced to low. There is no need to stir the mixture during cooking.
6. During the cooking process, it is necessary to remove the foam from homemade jam.
7. Although you cannot stir the jam during cooking, it is permissible to shake the container in which it is located towards the end of cooking.
8. To prevent the jam from being overcooked, the process of preparing it is carried out in stages (15-20 minutes of cooking followed by 3-4 hours of cooling, then cooking again, etc.).
9. Particularly delicate fruits, such as peaches and apricots, are not subjected to prolonged heat treatment. They are only doused with hot sugar syrup a few times and cooked for literally a couple of minutes at the very end of cooking. On the contrary, hard fruits such as quince and strong pears are slowly boiled in sugar syrup.
10. The jam should cool in the same container in which it was cooked. In this case, it should be covered with a linen towel (it will absorb excess moisture).
11. Pour the cold jam into sterilized jars, and then roll them up with sterilized lids.

The readiness of jam is assessed not by the duration of its cooking indicated in the recipe, but by certain characteristics:

• the foam disappears from the surface of the treat;
• the syrup becomes clear and strong;
• the fruits acquire a certain transparency.

You can check the readiness of the jam in this way: a drop of syrup is dripped onto the index finger, then the index finger is connected to the thumb, after which they are separated. As a result, an unbreakable thread should form between the fingers. Its fragility indicates that the jam has been overcooked. But the thread is completely missing only in undercooked jam.

Making “correct” jam is many times easier than “proper” preserves, since the fruits in it do not need to be preserved in their entire state. By the way, for the same reason, recipes for making jams allow the use of mechanically damaged fruits.

You can use almost any fruit and berries to make jams, but those that contain a lot of pectin and a sufficient amount of acid are best suited. For example, quince, gooseberries, plums, and apples meet these requirements. All other fruits can also be used, but in this case it is necessary to add gooseberry or apple puree to them, which will have a gelling effect on the jam (perhaps this is due to the large amount of pectin they contain).

Preparing fruits for making jams is the same as for making preserves. Some recipes still suggest an additional procedure. So, cranberries, gooseberries and currants are further kneaded so that these berries can be better saturated with sugar.

The fruits prepared for jam are covered with sugar or poured with sugar syrup, and then boiled until tender. The readiness of this delicacy can be determined by the fact that the fruit pieces become translucent and the foam collects in the center.

Seal homemade jam while hot and always into pre-sterilized jars.

The required amount of sugar for certain fruits and berries is different. Let us indicate the correct proportions for some of them:

• for 1 kg of cherries, wild strawberries, strawberries, raspberries, plums, add 1 kg of sugar;
• for 1 kg of apricots, quince, cherry plum, apples - 1.2 kg of sugar;
• for 1 kg of cranberries and black currants - 1.5 kg of sugar.

In custody…

Jams and jams are wonderful delicacies that can be prepared for the winter. Incredibly tasty and at the same time very healthy, in winter they become a most valuable find. Although there are some peculiarities in the preparation of both preserves and jams, it is still worth taking on the task of creating them. In winter, your household will be very grateful to you for the time and effort you spent in the summer.

If you have never made jams or jams before or you are looking for a new original recipe, then you definitely need to study this section. In it you can find a lot of “goodies” with detailed cooking technology at home. In addition to the text description, the recipes also contain step-by-step photos that illustrate in detail the entire cooking process. Even beginners in cooking can easily make delicious jam or jam using these recipes.

Apple jam is the most popular and favorite sweet treat. It is not only tasty, but also very healthy. The majority of the population does not know about many of the qualities of this product.

You should definitely know about the beneficial properties of apple jam. It preserves all vitamins and microelements. There are quite a lot of them both in fresh apples and in the boiled version. Contains:

• beta - carotene;
• vitamins (A, B1, B2, H, C, PP);
• potassium;
• calcium;
• sodium;
• zinc;
• phosphorus;
• iron;
• magnesium;
• selenium.

All these components are fully conveyed in apple jam.

Sweet dessert promotes:

• normalization of digestion;
• strengthening heart muscles;
• reducing blood cholesterol.

In addition to the listed beneficial effects, the product is an excellent source of vitamins, microelements, and nutrients.

Interesting apple jam recipes for the winter

Any housewife loves to experiment. Each one probably has a special recipe from her grandmother. There are many interesting and simple apple jam recipes that all housewives should know about.

Before starting the process of making apple jam for the winter, it is necessary to process the fruits. They should be:

Apples do not need to be peeled. However, the jam without them turns out more tender and homogeneous.

Simple apple jam recipe

This method of cooking is traditional. The composition of the sweet includes:

• kilogram of apples;
• glass of water;
• kilogram of sugar;
• 1 tsp. citric acid.

Pour prepared ones into a cooking container.
They can be ground or finely chopped. Add all the ingredients there and put on fire. It is necessary to stir constantly so that it does not stick. After boiling, cook for about half an hour.

The jam will be thicker if you cook it over high heat. For a more liquid one, you need to reduce the heat well.

The finished dessert, when hot, is poured into sterilized jars and closed. Store preferably in a cool place.

This is a fairly simple apple jam recipe. It is convenient to cook it from any type of fruit. Overripe, sweet, and sour apples are also suitable. The result will certainly please the hostess.

Recipe with added cinnamon and vanilla

How to make apple jam with a special flavor? Just one minor ingredient can dramatically change the taste of a dish. To get apple jam with a special, unusual taste, you need to add a pinch of cinnamon and vanillin to it.

For preparation you will need the following components:

• kilogram of apples;
• kilogram of sugar;
• half a glass of water;
• ground cinnamon and vanilla.

Apples must be prepared in advance as indicated above. Grind in a meat grinder. Pour the resulting mixture into a non-stick pan. Pour water over the apples and put on fire. Cook this mixture for half an hour over low heat. Throughout the cooking process, it is necessary to stir the consistency, as it gurgles and splashes around.

After 30 minutes of cooking, add sugar. Boil the almost ready apple jam over low heat for another half hour. You can add a pinch of vanillin and cinnamon along with sugar or 10 minutes later.

If you don’t like the strong aroma of cinnamon, you can boil a cinnamon stick with jam for 15–20 minutes, then remove it.

You can make apple jam for the winter using this recipe with the addition of. It is poured along with sugar.

Zest, cinnamon, and vanillin are used at the same time. The taste is extraordinary. Remove the jam from the heat and immediately roll it up.

You can add ingredients such as cinnamon, lemon, anise, and cloves to apple jam. Cherry leaves are also used for a special aroma.

Recipe for apple jam from Antonovka for the winter

There is a special ingredient in the Antonovka apple jam recipe for the winter. This is nothing more than a whole liter of water. The peculiarity lies in the variety of the fruit itself. They contain a lot of pectin, which is great for curdling liquid. For jam you need:

• kilogram of prepared apples;
• liter of water;
• kilogram of sugar;
• 0.5 tsp. citric acid.

Apples must be peeled and seeded and grated on a coarse grater. Immediately pour all the ingredients into the pan and cook, stirring. After boiling, cook for another 40 minutes. Close while hot.

What makes this recipe special is the variety of apples. Jam from them turns out like marmalade. Each small segment of the fruit is preserved intact. The water turns into hard jelly.

Apple jam in a slow cooker

In addition to traditional methods of preparing sweet desserts, it is possible to use a multicooker. This device will make the housewife’s task easier and make excellent jam.

You need to take:

• kilogram of apples;
• 0.5 kilograms of sugar;
• 2.5 glasses of water.

After peeling the apples, do not throw them away, but steam them in the multicooker itself, pouring 200 ml of boiling water. This will release the pectin from the skins and help the jam thicken.

Washed and peeled apples should be finely chopped and poured into a slow cooker, add the juice obtained from boiling the skins. Cover everything with sugar and put on simmer mode for 1 hour.

At the end of the mode, you need to mix everything and turn on the baking mode for 40 minutes. During the process, stir the jam several times.

Pour the finished dessert into jars and roll up. Making apple jam in a slow cooker is not difficult. You need to be careful with the heating temperature of the device. Jam is cooked no higher than 130 degrees. If it is possible to select the temperature, it must be set exactly at 130 degrees.

The number of apples for making jam in a slow cooker should not exceed 1 kg. Otherwise, the dessert will spill into the slow cooker and ruin both it and the jam.

If you follow the primitive cooking rules, it will not be difficult to cook thick, transparent apple jam of a beautiful bright shade. There is no need to think about how to make apple jam for the winter at home; it’s quite simple and quick to do.

This delicious dessert can be used both as a sweet addition to tea and for making buns and pies.

Berry jam- This is a very popular delicacy that is not much different in taste from jam. The only thing that distinguishes these two types of sweet preserves is consistency. Jam is more like a very dense jelly, in which pieces of berries or fruit may occasionally be found, while jam is quite liquid.

The history of berry jam dates back to the times of Ancient Greece. At first, the Greeks boiled various fruits and berries in honey, resulting in a dessert reminiscent of classic jam. The public liked the idea, and soon the recipe for making the sweet spread to other countries, having undergone a lot of changes. For example, residents of the Middle East added various aromatic seasonings such as vanilla or cinnamon to the jam, which made the taste of the product more rich and unusual.

In Russia, at first, jam was also prepared with honey, boiling the mass until it began to decrease in volume by as much as ten times! With the help of ready-made treats, colds and coughs were treated, and it also acted as the main dessert during tea drinking. It was only in the eighteenth century that sugar began to be used instead of honey to make berry jam. The process of preparing treats with sugar syrup was greatly simplified, and also made it possible to find many different ingredients from which jam was subsequently prepared.

Nowadays, the process of making berry jam, or, as it is also called, confiture, has hardly changed. It still involves boiling berries in sugar syrup, which are certainly blanched before cooking. The integrity of the ingredients in the finished product depends on the intent of the chef who prepares it. Berry jam can have a completely homogeneous consistency, resembling jelly, or it can contain pieces of berries or even whole ingredients.

Use in cooking

In cooking, berry jam is used mainly as a filling for pies, cakes, pastries or buns. It is very tasty to eat pancakes or pancakes with, or simply add it to tea to diversify the aroma and taste.

This preservation is especially suitable for preparing dishes that are subjected to heat treatment during the cooking process: oven-baked pies, closed pies and buns filled with berry jam turn out very tasty and aromatic. At the same time, the taste of the filling does not suffer at all due to thermal effects.

Homemade berry jam is considered the most delicious. It's no secret that sweet manufacturers rarely care about the health of their consumers, so store-bought treats most often contain a large number of flavors and harmful flavoring additives. This makes production easier financially, but for the consumer this is far from a plus.

Another thing is homemade berry jam. It will turn out not only tastier than its store-bought relatives, but also more healthy! This way you will be sure that the treat is made only from natural products and will not harm your body.

You will learn how to properly prepare such a delicacy at home in our article.

How to make berry jam at home?

You can make berry jam at home using many recipes, using a variety of berries and natural flavorings to suit your taste. The main thing is to choose high-quality fresh berries, as well as arrange them correctly. You should also know that the most delicious jams are made from ingredients with a high pectin content. If there is not enough of it in the berries, you can add agar-agar to the list of ingredients.

You can prepare the delicacy either in the traditional way, using a saucepan or bowl, or in a slow cooker or bread maker.

We suggest you take note of several recipes for making quick berry jam.

• Take a kilo black currant and one and a half kilograms of sugar, blanch the berries in boiling water, crush and add sweetener. Mix all this well and cook until done. At the same time, you can add other berries to the currants, making a very tasty mix.
• Cherry The jam can be prepared as follows: wash three kilograms of cherries thoroughly and remove the pits. Then put them in a meat grinder, twist them and place them in a saucepan and then on the fire. Boil the cherries for about forty minutes, add a little soda. Do not remove any foam that appears. When the mixture turns red again, add a kilogram of sugar and cook for another forty minutes, constantly stirring the jam with a wooden spoon. After the dish is ready, let it cool and place it in jars.
• Berry jam from lingonberries It's also very easy to do yourself. To do this, take four large glasses of lingonberries, pour three glasses of water and add two glasses of sugar. Mix all this and place on the fire, stirring regularly. Once the mixture is soft and smooth, use a blender or wooden masher to puree the berries. After this, cook the mixture until tender.
• if you love raspberries, then you can also make jam from it very simply. To do this, wash one kilogram of juicy berries and add one hundred grams of sugar. Cook over medium heat, stirring constantly, and then puree with a blender at the end of the cooking process.
• Also very tasty jam is made from berries. gooseberries. To prepare it, you need to take a kilogram of berries and half a kilogram of sugar, combine it all in a saucepan, add a little water, crush the gooseberries and cook until tender. You can puree this jam if you wish.
• Prepare an original delicacy from honeysuckle you can do this as follows: take a kilogram of berries and sugar, combine in a saucepan, add a couple of glasses of water and cook until the ingredients are softened. After this, grind them in a blender and cook for a few more minutes until tender.

By making your own delicious berry jam, you can enjoy it at any time and also please your family. In addition, your baked goods will taste much better if you add berry jam as a filling.

Jam, as everyone knows, is a close relative of jam, and to prepare it, fruits and berries are boiled in honey or sugar syrup to a state close to jelly. But the consistency of the jam can still vary, and be either homogeneous, in the form of a puree, or contain denser pieces of fruit.

But jam is not at all like jam, since it looks different and is cooked differently. For jam, it is important to keep the berries or fruits whole, transparent, and saturated with juice. Therefore, jam is often cooked in several stages, perhaps even for several days. In jam, on the contrary, the fruit must be boiled, and it is usually cooked in one step. True, not always.

It is very convenient for the housewife to organize simultaneous cooking of jam and preserves. When sorting fruits and berries, only selected ingredients will go into jam, and second-grade raw materials are quite suitable for jam: small and crushed berries and fruits, but, of course, not spoiled or rotten. And in the household, both jam and jam are equally useful, because their areas of use are still different: you can’t put jam in pies, but jam is quite suitable for this.

The most delicious homemade fruit jams, recipes with photos and videos

Prepare jam for the winter You can use a variety of fruits, but it’s better to take ones that boil and gel well. For apples, sour varieties are best; you can take plums, quinces, pears, apricots, cherries, and other fruits and berries. What is it not cooked from? jams inventors - housewives! From grapes, oranges, bananas, melon, lemon and kiwi. Yes, you will see for yourself now when you get acquainted with all these recipes.

You will immediately notice the current fashion trend making jam- mixing different components in one product. After all, fashion makes itself felt in all aspects of our lives, and today there are not only “fashionable” products for making jam, such as bananas, kiwis, oranges and lemons, but also the type of jam itself has changed, and this happened under the influence of current trends.

Today, it is not so much jams from one type of product that are quoted, but mixed ones, which combine several ingredients. And, I must say, a lot of interesting things have been discovered in this field, and we will now introduce you to these finds.

A common point for all recipes will be sterilization of jars and lids, because jam for the winter, as a rule, they roll up. Jars, usually half-liter jars, are chosen, because large jars for jam are not needed, these are not cucumbers. The jars are thoroughly washed and sterilized. You can boil them, you can hold them over a stream of steam, putting the jar on the spout of a boiling kettle and turning it slightly so that the steam passes over the entire inner surface. After sterilization, the jar must be completely dry. The lids are boiled separately.

Let's move on to getting acquainted directly with the recipes making jam.

Grape jam with lemon

Ingredients:

Grapes, seedless or large, one and a half kilograms;

Granulated sugar, 570 g.

Let's consider in detail, how to make jam from grapes with the addition of lemon juice.

1.Wash the lemon or lemons and squeeze the juice out of them. We will need 2 tbsp. l. freshly squeezed lemon juice.

2.Pick the grapes and wash them. Remove the seeds from the inside, remove the skin if possible. It is advisable to buy very ripe large grapes, in this case your task will be easier: the skin will be removed, and the pulp with seeds will be rubbed through a sieve. In this case, the bones will remain in the sieve. If the grapes are seedless and have thick skin, you can simply chop them before cooking.

3. Sprinkle the prepared grapes with sugar and mix with lemon juice in a bowl for making jam or in a wide enamel bowl.

4.Place the dishes on low heat and heat slowly. After bringing to a boil, cook for 20-25 minutes, then test for readiness.

5. A very original test for readiness is offered: keep the empty saucer in the freezer for 10 minutes, put half a teaspoon of jam on it, then place the saucer on the refrigerator shelf, no longer in the freezer, for exactly 1 minute. Remove the saucer and run your finger over the jam. If the edges of the formed groove do not tend to connect, then the jam is considered ready.

6. If the test does not satisfy you, then you should cook the jam further until you think that it is fully cooked.

7.Hot jam is placed in sterilized jars, after which they are sealed with lids.

Melon jam

Ingredients:

Melon, peeled and seeded, 1 kg;

Granulated sugar, 1.5 kg;

Citric acid;

Vanillin;

Syrup from half a liter of water and 50 g of sugar.

Let's take a closer look, how to make jam from such an unusual product. A melon, after all, is not a cherry or an apple. Usually they still cook fruit jams, or berries, but made from melon... But, they say, it’s incredibly tasty. So, let's try to cook.

1. Cook syrup from half a liter of water and 50 g of sugar, as described in the recipe.

2. Carefully cut the melon pulp into cubes and drop into boiling syrup.

3. Boil the melon in syrup for 10-15 minutes, then add all the sugar, and continue the cooking process. After 10 minutes, add citric acid, and at the end of cooking, add vanillin. You should not cook jam for more than 30 minutes, because with prolonged cooking it begins to lose its appearance and aroma.

4. Place the hot jam into sterilized jars, gradually so that the cold jar does not crack, and roll up.

Apricot jam,recipe with video

Ingredients:

Apricots, 1 kg;

Granulated sugar, 800 g;

Citric acid, 6 g.

Let's look at it step by step, how to cook apricot jam. The rule that is especially relevant here is not to overcook, because apricots are known to be tender fruits, and their pulp is easily destroyed. Let's start cooking apricot jam, and this cooking will be in stages.

1. Apricots for jam should be selected that are strong and bright, not overripe, then the jam will turn out beautiful. We wash the apricots, remove the pits, and divide each fruit into 4 parts.

2. Add citric acid to cold water, in the ratio of 1 teaspoon, without any slide, per 1 liter of water, and into this water, after dissolving the acid, drop the apricots and keep it like this for some time. Then we pour out the water.

3. First stage of cooking. Remove the apricots from the acidified water. We take ¾ of the total number of apricot slices, put them in a basin or pan, low and wide, fill them with water, very little, and start cooking. Cook until the pulp begins to soften.

4. Second stage of cooking. Add ¼ of the sugar called for in the recipe to the boiling apricots. Stir and cook for another 15 minutes.

5. Third stage of cooking. Pour the rest of the sugar and the remaining apricots into the basin, add the citric acid mentioned in the recipe. Cook until the jam begins to resemble jelly. We collect the foam.

6. Place the boiling jam into sterilized jars, roll them up, turn them over and cover with a towel.

How to make apricot jam. Video recipe

Orange and banana jam, recipe with photo

Ingredients:

Medium-sized oranges with thin skin, 4 pcs.;

Bananas, peeled, 900 g;

Lemon, 1 pc.;

Granulated sugar, 500 g.

Now let's see how to cook orange jam with bananas and lemon.

1. First of all, prepare the products: remove the peels from oranges and lemons, carefully peel off the films and disassemble the citrus fruits into slices.

2. Place lemon and orange slices in a blender and turn them into lemon-orange puree.

3. Cut the banana pulp into small cubes or also puree it using the same blender. The structure of the future jam depends on how you process the bananas - whether it will be absolutely homogeneous or whether small lumps will appear in it.

4. Mix chopped bananas with lemon-orange puree, which is more like juice with pulp. Pour the sugar required according to the recipe there.

5. Put everything together on the fire in a basin or in a low and wide saucepan and cook until thickened, stirring occasionally.

6. Pour the finished jam in a boiling state into sterilized jars and roll up.

Now they offer many different dishes, including baked goods and other types of culinary products, in which bananas play one of the main roles. And it is right. Firstly, we are accustomed to the fact that bananas are constantly present in our market and in supermarkets, and we have already begun to master this product. Secondly, bananas have many beneficial qualities and almost no contraindications, except for diabetics. And finally, thanks to its structure and soft consistency, bananas are easy to cook.

Here is another jam recipe using banana.

Plum jam with banana and spices, recipe

Ingredients:

Plums, 1 kg;

Banana, 1 pc.;

Granulated sugar, 1 cup;

Cinnamon, 1/3 teaspoon;

Cloves, 8 buds.

So let's see how to make jam from plums and bananas .

1. Plums for this recipe should be chosen so that the pit can be easily removed. If you buy dark plums, you will get jam of a beautiful burgundy color; if you buy lighter ones, the color of the jam will change. Wash the plums, dry them, remove the seeds, breaking the fruits in half.

2. Blanch the plum halves in boiling water for no more than 5 minutes. We don’t pour boiling water after blanching: if you add sugar to it, you’ll get an excellent compote.

3. After blanching the plums, grind them in a blender until pureed. Add banana to the puree and turn on the blender again. The result was plum-banana puree.

4. It is better to put the cloves whole so that you can take them out later, but you can also grind them and add them to the jam in this form. In addition to cloves, add cinnamon and sugar to the jam, mix and cook.

5. Keep the jam at a slow boil for about an hour, or until thickened, then put it in tanks and roll it up.

Homemade cherry jam

Jam is often made from cherries, but there is one grandmother’s recipe for cherry jam, which has a rare taste. And it's worth making.

Ingredients:

Cherries, 1 kg;

Granulated sugar, 1.5 kg.

Let's see, how to make jam according to my grandmother's recipe, having only cherries. And, of course, sugar, but without it you can’t make jam, no matter what it’s made from.

1. Wash the cherries in running water and air dry.

2. The most time-consuming process is removing the pit from each cherry. But we can’t do without this, so we must be patient and process all the cherries. We arm ourselves with some auxiliary tool, take out the seeds, and put the pitted cherries in an enamel basin or pan, in which we will cook the jam.

3. Pour sugar into the pan with the cherries and give the cherries time to release their juice. When this happens, we begin cooking the jam.

4. First stage of cooking. It lasts about 40-45 minutes, and all this time we lightly stir the contents of the pan and make sure that the boiling process occurs slowly.

5. After finishing the first stage of cooking, put the pan in a quiet place and give the jam time to rest and change the consistency a little - it becomes thicker. The break lasts at least half an hour.

6. Second stage of cooking. Boil over low heat for about half an hour, let rest for about 15 minutes.

7. The third stage is a repetition of the second.

8. Now the jam is ready, put it in sterilized jars, cover with lids and roll up.

Grandmothers made preserves and jams in their own, old-fashioned way. This was done without haste, in several stages, such as our cherry jam according to grandma's recipe.

But my granddaughters always have no time, and they want to come up with something of their own, not the same as it was before. We must not forget that technology has also improved by an order of magnitude, it’s a sin to complain. And here, for contrast, is a modern recipe: cherry jam-berries.

Cherry jamin a slow cooker, with red currants

Ingredients:

Cherries, 1 kg;

Red currant berries, 0.5 kg;

Granulated sugar, 1 kg.

A very successful addition is red currant, it has high gelability, and the incomparable color of the finished product is guaranteed.

So let's see how to make jam from such not particularly compatible products as red currants and cherries.

1. First, prepare the berries. Wash the cherries, dry them, remove the seeds.

2. Carefully remove the currants from the branches, and this procedure, believe me, is no less labor-intensive than removing seeds from cherries. We also wash the selected currants under running water and dry them.

3. Mix the berries and grind them with a blender.

4. Place the berry puree in the multicooker bowl, and add sugar there as indicated in the recipe. We give the berries the opportunity to release their juice and the sugar to begin the dissolution process. To speed up the process, stir the mixture periodically.

5. Turn on the “Quenching” mode and set the time to 1 hour. During this time, we take 2 breaks to mix the contents.

6. Jam is ready. We transfer it into sterilized jars and roll it up.

Apple jamwith lemon and kiwi

Ingredients:

Apples, 800 g;

Lemon, 2 pcs.;

Kiwi, 2 pcs.;

Apricot kernels, 100 g;

Granulated sugar, 800 g.

Let's figure out how to cook apple jam with such interesting additives.

1. Let's first deal with apricot kernels, or rather, the grains from them. In order to peel the skin off them, you must first fill them with water for about 3-4 hours. After soaking in water, the skin separates from the white grain and is easily removed. After this, the wet grains are slightly dried.

2. Now let's prepare the remaining components. We remove the seeds and core from the apples, peel the kiwi, remove the zest from the lemon and remove the seeds.

3. Grind fruits and citrus fruits, place them in a basin or enamel pan, low and wide, in which we will cook the jam.

4. First stage of cooking. Heat the pan until boiling, then cook for 5 minutes. We just have time to skim off the foam when we have to set the pan of jam aside to rest, which lasts 2 hours.

5. Second stage of cooking. Add apricot kernels to the jam and cook again for 5 minutes, turn off the heat and leave the jam untouched for another 5 minutes. We rest again for 2 hours.

6. Third stage of cooking. Place the pan with jam back on the heat and cook again for 5 minutes. The finished jam should be put into jars, as usual, and rolled up.

Orange and date jam with nuts

Ingredients:

Large orange, 1 pc.;

Dates, 300 g;

Walnuts, kernels, 100 g;

Vegetable oil, 2-3 tbsp. l.

Let's see, how to make jam from such unusual components.

1. If possible, peel the nut kernels first.

2. Remove the pits from the dates and grind them together with the nuts using a blender. You should get a homogeneous puree.

3. Add vegetable oil to the puree and use the blender again. As a result of whipping, you will get a fluffy and thick jam.

4. Place the jam in a jar, sterilized in advance, and place it on a shelf in the refrigerator. You should not roll it up, and you should not store it in the refrigerator for long, no more than 1 month.

There you are best recipes jams that curious housewives should prepare. It's interesting to try what happens. And jam is a product that has proven itself as an indispensable ingredient for baking and freezing. It looks great in open pies, in various puff pastries, as a filling for pies and pancakes - it does not leak, does not lose color or taste. And yet, he actively participates in the preparation of various yoghurts, curd masses, glazed cheese curds and desserts. Prepare jam for the winter, you won't go wrong!

Sometimes, we may unexpectedly encounter the fact that we are allergic to a certain product or flower. Asking an allergist online will help identify the problem and the cause of your concerns, save your time and give you a quick and correct solution to your health problem.