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

Preserves 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, respectively, they cannot multiply and the product does not deteriorate.

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

It is not so difficult at home to prepare the "correct" jam with a thick transparent syrup, in which the fruits are firmly held, without settling to the bottom of the jar and not floating to the surface! It is important to adhere to the technology of recipes for their preparation and not deviate from it a single step!

Homemade jam should be prepared, taking into account the following recommendations:

1. The fruits from which the 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. They are washed, cleaned if necessary, and removed from the bones. Sometimes they are also blanched 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, and tender fruits are first sprinkled with sugar and sent to cook on the stove only after they let the juice out.
5. First, the jam is boiled over high heat, then it is reduced to a minimum. You do not need to stir the mass during cooking.
6. In the process of cooking, it is imperative 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 by the end of cooking.
8. In order for the jam not to be overcooked, the process of cooking it is carried out in stages (15-20 minutes of cooking are replaced by 3-4 hours of cooling, then again cooking, etc.).
9. Especially delicate fruits such as peaches and apricots are not subject to prolonged heat treatment. They are only doused with hot sugar syrup a few times and boiled for just a couple of minutes at the very end of cooking. On the other hand, hard fruits such as quince and strong pears are slowly boiled in sugar syrup.
10. The jam should cool in the same container as it was cooked. In this case, it should be covered with a linen towel (it will take on excess moisture).
11. Jam is poured into sterilized jars in a cold state, and then they are rolled up with sterilized lids.

The readiness of the 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 bred. As a result, a tearing thread should form between the fingers. Its fragility indicates that the jam has been digested. But the thread is completely absent only in undercooked jam.

Making the “right” jam is many times easier than making the “right” jam, since the fruits in it do not have to be kept in full condition. By the way, for the same reason, recipes for making jams allow the use of mechanically damaged fruits.

Almost any fruit and berry can be used to make jams, but those that contain a lot of pectin and a sufficient amount of acid are best suited. Such requirements, for example, are met by quince, gooseberries, plums, apples. All other fruits can also be used, but in this case, it is necessary to add gooseberry or applesauce to them, which will have a gelling effect on the jam (perhaps due to the content of a large amount of the same pectin in them).

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

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 due to the fact that the pieces of the fruit become translucent, and the foam collects in the center.

Homemade jam is sealed hot and always in pre-sterilized jars.

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

• for 1 kg of cherries, 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…

Preserves and jams are wonderful treats that you can prepare for the winter. Incredibly tasty and at the same time very useful, in winter they become the most valuable find. Although there are some peculiarities in the preparation of both preserves and jams, it is still worth starting to create them. In winter, your household will be very grateful to you for the time and effort spent in the summer.

If you have never cooked preserves and jams, 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 home cooking technology. In addition to textual descriptions, the recipes also contain step-by-step photos that illustrate in detail the entire cooking process. Even newcomers to cooking using such recipes will be able to easily cook delicious jam or jam.

Summer time

We like summer not only because of the good weather, but also because of the abundance of available berries and fruits, which are enriched with vitamins, useful microelements and phytoncides. It is very useful to eat them fresh, but everyone wants to taste the juicy taste of the fruit in winter. For this they boil compotes, make jellies, jams, preserves.

Jam

Jam is a jelly-like product in which berries or fruits are almost boiled, and a drop of it on a plate thickens quickly. Sweetness is prepared from fruits containing a large amount of pectin - black and red currants, apples, gooseberries, lemon, etc.

Gooseberry jam

In order to make gooseberry jam, we need:

• 500 ml of water;
• 1.5 kg of sugar;
• 1 kg of gooseberries.

Preparation

Large and ripe fruits of the bush must be thoroughly washed, dried and the stalk removed. Then divide them into two parts, half a kilogram each: grind one in a blender and combine with the remaining half. Mix the resulting mass with sugar, add water and cook over low heat, stirring continuously. Pour jam into jars, close and cool.

Jam from apples

In order to make apple jam, we need:

• 1 kg of sour apples;
• 800 g honey;
• 1 glass of water.

Preparation

Wash the collected apples and cut into slices, remove the core and pour over with boiling water for two minutes. Then we mix the chopped apples with honey and a glass of water, cook over low heat, stirring every minute. Then we put the jam in glass containers, cover with parchment paper and tie it with an elastic band or twine.

Jam

Jam and jam are very similar, they differ only in that the jam is prepared from mashed fruits or berries without adding water and with added sugar (for 1 kg of mashed potatoes - 700-900 g of sugar). It is important that the jam does not burn: it is better to cook it over low heat, stirring every minute.

Winter time: jam jelly

If it is winter now, and you want real homemade berry jelly, but there is only jam in the pantry, this is not a problem. To make jelly from jam, you can take absolutely any jam - strawberry, apple, cherry, gooseberry, etc. Also, the final product can be used as a filling for cakes or pies.

How to make jam jelly

First you need to take gelatin, pour it with cool water and leave to infuse for an hour in order to allow it to dissolve. Dilute the jam with hot water and strain, setting the berries aside. Next, you need to add sugar to the resulting drink, boil for ten minutes and let cool to 50 degrees. Stir the drink and gelatin. At the bottom of each container - jars, molds, where there will be jelly - carefully lay out the berries and pour the resulting drink. Then put the molds in the refrigerator for 5 hours. Jelly jelly can be garnished with whipped cream. It can be eaten on the day of preparation, without delay. Jelly jelly should be stored in a cool place. This will help preserve its taste. You will definitely enjoy this delicious and, most importantly, natural food. Moreover, knowing

Today we will tell you how to make jam. There are several types of jam consistencies, it can be in the form of a homogeneous and jelly-like mass, which is prepared by grinding fruits and berries, while during cooking it is necessary to boil the fruits and berries for a longer time so that they boil. Also, a very popular type of jam is pieces of berries and fruits in thick syrup.

Jam is an excellent filling for pies, rolls, pancakes, as well as a wonderful addition to cottage cheese desserts and yoghurts. The jam recipes that we will present to you today are simple, but the fruits and berries from which we will cook them are unusual.

So, let's prepare jam recipe# 1 of kiwi, required ingredients:

One kilogram of kiwi;

One kilogram of sugar;

Fifteen grams of lemon juice;

Two packets of gelatin;

Green food paint.

Wash the kiwi, peel and cut into small cubes. Then, using a blender or meat grinder, grind them into a homogeneous mass, then add lemon juice and gelatin there, mix everything thoroughly. Now add sugar to the resulting mass and put everything on the stove to cook.

Jam must be cooked over low heat, after about fifteen minutes it will begin to thicken. Bring the jam to the consistency you need and add a little food coloring to it. Put the hot jam in jars or special forms and leave to cool. Store ready-made jam in a cool place in the cellar or pantry, just like .

Ginger Jam Ingredients Required:

Three hundred milliliters of honey;

One hundred grams of ginger root;

Nutmeg.

Peel the ginger, while trying to remove a very thin layer of it. Then cut it into thin slices and rinse it a couple of times with water. Then put the ginger in a saucepan, cover with water and cook over low heat for about ten minutes, repeat this procedure four more times.

Now remove the ginger from the water onto a napkin and leave it like that overnight, then grind the ginger with a blender or just chop it finely. Put it in a saucepan, cover with honey, add saffron and nutmeg, cover and cook over low heat for fifteen minutes. Then leave the jam to brew and the next day repeat the cooking procedure. Arrange the hot jam in jars and roll up in the same way as when cooking .

Jam from plums with chocolate, required ingredients:

One kilogram of plums;

One lemon;

Three hundred grams of sugar;

One pack of gelatin;

Fifty grams of chocolate.

Wash the plums and remove the seeds from them in the same way as when cooking . Then grind them with a meat grinder or blender, put them in a saucepan, add lemon juice, sugar and gelatin there. Place the saucepan on the stove and simmer for about five minutes. Then add chocolate, chopped into small pieces, to the hot jam. Once all the chocolate has melted, put the jam in the jars and roll up the lids.

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

You should definitely know about the beneficial properties of apple jam. All vitamins and microelements are stored in it. There are 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 of these components are fully transferred in apple jam.

The sweet dessert contributes to:

• normalization of digestion;
• strengthening the heart muscles;
• lowering blood cholesterol.

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

Interesting apple jam recipes for the winter

Any hostess 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 to be more tender and uniform.

A simple apple jam recipe

This is the traditional way of cooking. The sweets include:

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

Pour the prepared ones into the cooking container.
They can be ground or finely chopped. Add all ingredients there and put on fire. It is necessary to constantly stir 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 well reduce the strength of the fire.

Hot prepared dessert is poured into sterilized jars and closed. Store preferably in a cool place.

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

Recipe with the addition of cinnamon and vanillin

How to make apple jam with a special flavor? Just one minor ingredient can dramatically change the flavor 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 cooking, you will need components such as:

• a kilogram of apples;
• a 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 mixture into a non-stick saucepan. Pour water over the apples and put on fire. Simmer this mixture for half an hour over low heat. Stir the consistency throughout the cooking process as it gurgles and splashes on the sides.

After 30 minutes of boiling sugar is added. Boil almost finished apple jam over low heat for another half hour. You can add a pinch of vanilla and cinnamon along with sugar or 10 minutes later.

If you don't like the strong aroma of cinnamon, you can boil a stick of cinnamon with jam for 15 - 20 minutes, then get it out.

According to this recipe, you can cook apple jam for the winter with the addition. It is poured along with sugar.

They use zest, cinnamon, and vanillin at the same time. The taste is extraordinary. The jam is removed from the fire and immediately rolled up.

You can add ingredients such as cinnamon, lemon, anise, cloves to apple jam. They also use cherry leaves for a special flavor.

Antonovka apple jam recipe for the winter

There is a special ingredient in the recipe for apple jam from Antonovka 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 perfectly curls liquid. For jam you need:

• a kilogram of ready-made apples;
• litere of water;
• a kilogram of sugar;
• 0.5 tsp citric acid.

Peel and seed apples, grate on a coarse grater. Pour all the ingredients into a saucepan at once and cook, stirring occasionally. After boiling, cook for another 40 minutes. Close hot.

The peculiarity of this recipe lies precisely in the variety of apples. Jam from them turns out like marmalade. Each small piece of the fruit is kept intact. The water turns into hard jelly.

Apple jam in a slow cooker

In addition to traditional ways of preparing a sweet dessert, there is the possibility of using a multicooker. This device will make the task of the hostess easier and make an excellent jam.

You need to take:

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

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

The washed and peeled apples need to be chopped finely and poured into a multicooker, add the juice obtained from cooking the skins. Cover everything with sugar and put on simmering mode for 1 hour.

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

Pour the finished dessert into jars and roll up. Making apple jam in a slow cooker is not difficult. It is necessary to be careful with the heating temperature of the device. Jam is boiled no higher than at 130 degrees. If there is a choice of 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 pour into the multicooker and ruin both it and the jam.

If you follow the primitive rules of preparation, it will not be difficult to cook a 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 is quite simple and quick to do it.

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 tastes little different from jam. The only difference between these two types of sweet preservation is the consistency. Jam is more like a very dense jelly, which occasionally contains pieces of berries or fruits, while the jam is quite runny.

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. Society liked the idea, and soon the recipe for making sweets spread to other countries, having suffered a lot of changes. For example, the inhabitants of the Middle East added various aromatic seasonings such as vanilla or cinnamon to jam, which made it possible to make the taste of the preparation richer and more 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 was used instead of honey for making berry jam. The process of preparing treats with sugar syrup has become much easier, and also made it possible to find many different ingredients, from which the jam was subsequently made.

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

Cooking applications

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 it, as well as simply add it to tea to diversify the aroma and taste.

Such preservation is especially suitable for cooking dishes that are heat-treated during the cooking process: brass pies, closed pies and buns stuffed with berry jam are 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 manufacturers of sweets rarely care about the health of their consumers, so store-bought treats most often contain a large number of flavors and harmful flavors. This makes production easier financially, but for the consumer it is far from being a plus.

Homemade berry jam is another matter. It will turn out not only tastier than its store relatives, but also more useful! So you can 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 according to many recipes, using a variety of berries and natural flavors to your taste. The main thing is to choose high-quality fresh berries, as well as to arrange them correctly. You should also know that the most delicious jams come 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 a delicacy both in the traditional way, using a saucepan or bowl, or in a slow cooker or bread maker.

We suggest that you take note of a few quick recipes for making berry jam.

• Take a kilogram 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 tender. At the same time, you can add other berries to the currants, making a very tasty mix.
• Cherry jam can be prepared as follows: wash three kilograms of cherries thoroughly and free from pits. Then put them in a meat grinder, twist and send them to a saucepan, and then to fire. Boil the cherries for about forty minutes, add a little baking 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, stirring constantly with a wooden spoon. After the dish is ready, let it cool down and place over the jars.
• Berry jam from lingonberry it is also very easy to do it 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 fire, stirring regularly. When the mixture is soft and smooth, use a blender or wooden pusher to chop the berries. Then cook the mixture until tender.
• if you love raspberries, then making jam from it can also be very simple. To do this, wash juicy berries in the amount of one kilogram and pour in one hundred grams of sugar. Cook over medium heat, stirring constantly, then blend at the end of the cooking process.
• Also, delicious jam is made from berries. gooseberry... 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 can be 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 tender. Then grind them with a blender and cook for a few more minutes until tender.

Having prepared delicious berry jam on your own, you can enjoy it at any time, as well as please your family. In addition, your baked goods will taste significantly better if you add berry jam as a filling.