Thick jam, like in childhood, which is put into pies and spread on bread, can be prepared according to one of the recipes in the article.

Jam is a canned product made from fruits and berries, obtained by boiling them with or without sugar.

The advantage of canned sweets is that they can be prepared from almost anything, from strawberries to autumn varieties of apples. But you need to know a few secrets so that the jam is thick, tasty and stored for a long time.

How to make jam thick?

No one will say where and when they first started making jam. The name of the delicacy is of Polish origin – powidla. It differs fundamentally from other methods of preserving fruits and berries:

• jam is made from ripe and even overripe berries and fruits
• Usually, before boiling, raw materials for preservation are brought to a puree state
• there are recipes for jam with and without sugar
• after boiling, the sweet mass becomes homogeneous and necessarily thick

IMPORTANT: Many housewives believe that jam should be so thick that it not only does not drip from a spoon, but can also be cut with a knife

But how to achieve such a thick consistency?

1. It is necessary to boil the fruits and berries well. Their initial volume is halved by the end of cooking.
2. If it is recommended to add a certain amount of apples to berry jam. These fruits are rich in pectin, a natural gelling agent.
3. You can use a jam thickener, which is sold in any supermarket today.
4. If the jam is cooked without apples and thickener, you need to boil it in stages. After the fruit mass has boiled for 20 minutes, wait until it has cooled completely, then boil again, and so on from three to 5 times.

How long does it take to cook jam?

The cooking time for jam depends on:

• type of fruit or berry
• volume of raw materials

It must be said that the process itself is quite labor-intensive; for many housewives, preparing delicacies takes up the whole day.

1. First, you need to prepare a container for cooking jam - a stainless steel pan, as well as jars and lids. If sugar is used during cooking, you can simply wash them thoroughly. For sugar-free jam, jars and lids are sterilized
2. Fruits or berries are washed, peeled and cored (if necessary), spoiled parts are removed
3. Apples, apricots, pears, and other large fruits are cut into slices
4. The raw materials for jam, without sugar, are always placed in a wide, non-enamel bowl and boiled for 15-20 minutes until it softens. You can also soften fruits and berries in the oven or microwave
5. Boiled berries and fruits are turned into puree - pounded, rubbed through a sieve, passed through a meat grinder, and blended with a blender.
6. If the jam is cooked with sugar, now is the time to add it. Sugar must be at least 60% of the volume of fruit raw materials, otherwise the jam will not be stored
7. The jam is boiled with or without sugar until it is reduced by half
8. During boiling, the mass of berries, fruits and sugar is constantly stirred, as it burns very strongly to the bottom and walls
9. To avoid burning, many housewives prefer to simmer the jam in the oven; they cover the pan with it.

IMPORTANT: As a rule, it takes 1 to 2 hours to boil the jam to the desired consistency.

Recipe for delicious thick apricot jam for the winter

Apricot jam can turn out cloying, since overripe apricots are too sweet. Lemon will help make it taste more pleasant.

• apricots – 2 kg
• sugar – 1.5 kg
• lemon – 1 pc.
• jam thickener – 1.5 packets

1. It is better to cook apricots in a cauldron
2. The fruits are thoroughly washed and pitted, rotten parts are removed,
3. To homogenize the apricot mass, the fruits cut in half are placed in a cauldron and filled with 150 ml of water. After about a quarter of an hour, juice will come out of them, the apricots will become very soft
4. Achieve a homogeneous consistency of the mass in any convenient way
5. If desired, combine apricot puree with a thickener
6. Rub washed lemon and zest into apricot puree
7. Bring the apricot mass to a boil, gradually add sugar
8. You need to cook the apricot jam for about 1 hour, after which it is hot, put into jars and rolled up

VIDEO: Apricot jam. Preparation for the winter

Recipe for delicious thick apple jam for the winter

Jam is a way to “recycle” ripe apples that have fallen to the ground and become slightly spoiled. Baking with it as a filling turns out simply incomparable!

• apples – 1 kg
• sugar – 600 g
• cinnamon – 1 teaspoon

1. Apples are prepared - washed, peeled, cut out tails, seeds, black or rusty areas, cut into quarters
2. To soften the apples, you can place them in the oven for 15 minutes on a parchment-lined baking sheet.
3. Soft apples are homogenized and combined with cinnamon
4. Apples, as mentioned above, have a lot of pectin, so there is no need to thicken them additionally.
5. Place the applesauce on the fire so that it boils in its own juice.
6. Gradually add sugar to the boiling jam, stir it constantly
7. Cook the jam for 40 minutes
8. Place jam in jars and roll up

VIDEO: JAM!! as in childhood! Apple jam classic recipe

Homemade strawberry jam recipe

Strawberry jam is not so easy to make. Even if you follow the boiling-cooling technology and cook the berries with sugar all day, the preparation may turn out to be too liquid or too cloying. There is a trick - mix strawberries with apples!

• strawberries – per 1 kg
• apples – 600 g
• sugar – 1 kg

• Take strawberries that are ripe, soft, but not rotten or old. It is better to cook jam in the middle of the strawberry season
• The berries are peeled from stems and leaves, simmered in sugar and lightly boiled.
• Apples are prepared as indicated in the apple jam recipe
• Strawberries are rubbed through a sieve to prevent seeds from getting into the jam.
• Apples are brought to a homogeneous state in any convenient way.
• Combine fruit and berry purees, cook them, gradually adding sugar and stirring constantly
• Boiling time for strawberry and apple jam is approximately 45 minutes

VIDEO: pear jam

How to make currant jam?

Of course, in order to preserve the maximum amount of vitamins in the berry, it is better to freeze it or simply grind it with sugar (to prepare the so-called “vitamins”).

But for the filling for homemade baking, you can close a couple of jars of currant jam. There is almost as much pectin in currants as in apples, so you can easily boil them to the consistency of marmalade.

• black currant – per 1 kg
• sugar – 800 g

1. Currants are washed, sorted, and cleared of small twigs and leaves.
2. You can place it in a colander and steam it for about 5-7 minutes.
3. Soft berries are rubbed through a sieve and mixed with 0.3 part sugar
4. Allow the jam to boil; during cooking, add the remaining sugar in two batches.
5. Boil currant jam for an hour and a quarter

How to make cherry jam. Cherry jam: a recipe for the winter

To improve the taste of cherry or cherry jam, add citric acid or fresh lemon juice.

• cherries or sweet cherries - 1 kg
• sugar – 600 g (if cherries), 400 g (if cherries)
• lemon juice – 1 tbsp. spoon

1. Ripe cherries or sweet cherries are removed from the bones
2. The berries are softened in a steam bath and then passed through a meat grinder.
3. With a third of sugar and 100 ml of water, begin to cook them, stirring constantly
4. After half an hour, add another third of the sugar.
5. After a quarter of an hour, add the remaining sugar and lemon juice
6. Cook until desired thickness

Recipe for delicious thick plum jam for the winter

Any jam, including plum, works very well. To avoid cleaning the stove, many people cook it in the oven with a lid.

• plums - 1 kg
• sugar – 600 g
• jam thickener - 0.5 sachet

1. The cream is washed and the pits are removed.
2. Boil the plums for 10 minutes, then homogenize
3. Plum puree is mixed with sugar and thickener and placed in the oven (under the lid)
4. Plum jam simmering in the oven is periodically checked for readiness
5. This jam takes up to an hour and a half to prepare.

A recipe for delicious thick raspberry jam for the winter. Recipe for jam without sugar

Raspberries are a very sweet berry, so it is better to make jam from them without any sugar at all.

1. Take the required amount of berries and wash them several times.
2. Raspberries are softened by steaming and rubbed through a sieve to remove seeds
3. Boil the raspberry mass to the consistency of jam
4. The jam is poured into sterile jars and sealed with sterile lids.

VIDEO: Apricot jam in a slow cooker

Cherry plum jam: a recipe for the winter. Recipe for delicious jam in a slow cooker

It’s easy to prepare cherry plum jam in a slow cooker. The only negative is that its volume will be small.

• cherry plum - per 1 kg
• sugar – 1 kg 200 g

Cherry plum jam can be prepared in a slow cooker.

1. The pitted cherry plum is placed in boiling water for 5 minutes so that the skin peels off.
2. Beat the cherry plum pulp with a blender and combine with sugar
3. Place the future cherry plum jam in the multicooker bowl, select the “Baking” mode and set the time on the timer - 45 minutes
4. Check the readiness of the jam by listening to the sound signal and, if necessary, cook it for some more time.
5. Covering hot cherry plum jam in jars

VIDEO: Quince jam

Gooseberry jam: a recipe for the winter

Gooseberry jam has a good consistency, since the berries contain a sufficient amount of pectin. Children really like the greenish color and sweet and sour taste of the delicacy.

• gooseberries - per 1 kg
• sugar – 500 g

1. Before you start cooking the jam, you can only wash the gooseberries. It is not necessary to carefully remove small leaves and tails - they, along with the seeds, will remain on the sieve after wiping
2. Boil the berries until they soften
3. Rub the gooseberries through a sieve and mix with sugar
4. Boil the jam until it thickens, then pour into jars and close

VIDEO: Gooseberry and kiwi jam

I really hope that you love apples and plums as much as I love them. In this case, you will definitely appreciate this wonderful recipe.

So, apple and plum jam is very simple, but very tasty!

In order to prepare apple and plum jam for the winter, we will need:

apples, plums, sugar and water in the ratio – 1:1:1:0.2

Simply put, if you decide to take 1 kg of apples and plums, then you also need 1 kg of sugar, and only 200 grams of water.

You can multiply this ratio by 2 or 3, and in this case the apple-plum jam will turn out tasty and rich.

So, let's start creating!

Step-by-step recipe for making apple and plum jam:

1. Wash the apples, dry them and cut them into pieces, after removing the seeds.
2. Wash the plums and remove the pits.
3. Mix the fruits and place in a saucepan. Add water.
4. Cook with the lid closed until the apples and plums soften.
5. Rub the resulting mass through a sieve.
6. You will get fruit puree, to which you need to add sugar and stir well.
7. Place the resulting mass on low heat again and cook until tender, stirring continuously (about 1.5 hours).
8. While still hot, put the jam into jars and roll up.

Apple-plum jam is ready! Bon appetit!

By the way, did you know that plum culture is very ancient? It existed back in the 4th-6th centuries BC. At that time, plums were grown in Egypt. Even then, the population consumed it not only fresh, but also in the form of various homemade preparations. So the recipe has been tested for centuries!

Well, you probably know a lot about the benefits of apples. But anyway, you can read

Jam is prepared from berry or fruit puree by boiling it with sugar. Assorted jam, that is, jam cooked from several types of fruits and berries, has better taste and higher nutritional value.

Apple jam, homemade recipe with plums

Most often, apples rich in pectin are used as a gelling additive. Prune jam with apples turns out very tasty and beautiful. Instead of prunes, you can also take chokeberry plum. Jam cooked according to the proposed recipe is an excellent dessert for tea. This is also ideal for baking.

Apple-plum jam, recipe

Sour apples – 1.3 kg

Prunes – 1.3 kg

Sugar – 1.2 kg

Water – 1 glass

Prepare all the necessary ingredients.

How to prepare jam from apples and plums for the winter, recipe with photos step by step:

Wash the plums and remove the stems.

Prunes have difficulty pitting, so you need to put them in a saucepan and crush them with a potato masher or wooden pestle. Add 0.5 cups of water.

Steam the prunes until soft.

Rub the hot mass through a sieve. You should get 1 kg of puree.

Wash the apples, remove the skin and seeds and cut into slices.

Place the slices in a saucepan and pour in 0.5 cups of water.

Steam the apples until mushy.

Rub the apples through a sieve. You should get 1 kg of puree.

In a cooking container, combine apple and plum puree and mix.

Cook the mixture with constant stirring for about 8–10 minutes.

Add sugar to the boiled puree.

Mix everything and continue cooking until done. The total cooking time should not exceed 45 minutes. Properly cooked jam falls from a spoon in pieces, without forming a continuous thread, and when applied to a saucer, it does not spread when it cools.

Place the finished jam into sterilized jars, let cool and seal with boiled lids for canning.

And today we will prepare jam from apples and plums.

If you, like me, need to use up apples and plums before they go bad, then this is just the recipe. This jam recipe is made without sugar, but if you want, you can add sugar to taste, but it seems to me that jam without sugar is much healthier.

By the way, for those who are new to our website, we have a very cool selection of apple jam.

For this recipe we will need the following ingredients:

• Apples – 500 grams;
• Plums – 500 grams;

First, we need to wash the apples and core them. Next, grate the apples. By the way, when grated, the peel is removed almost by itself. Place the grated apples in a casserole or thick-walled pan.

Wash the plums and remove the pits. This is how I do it: I use a knife to cut the plum into two parts and remove the seeds from it with my hands. Then we pour the plums into the cauldron with our apples.

Now we put our cauldron with fruit on the stove and heat it over high heat for about ten minutes so that they release the juice and soften.

Next, grind the fruit to a puree, we will do this using a blender. And we continue to cook the jam for about half an hour over medium heat, stirring it occasionally. Somewhere in the middle of cooking, grind the jam again until it becomes more liquid.

If the jam splashes a lot during cooking, turn the heat down to minimum while constantly stirring the jam so that it does not burn.

While the apple and plum jam is cooking, we sterilize the jars and lids. I boil the jars to sterilize them, you can sterilize them in the oven, or in another way convenient for you.

While we were sterilizing the jars, our jam was ready. Place the finished jam into jars and close tightly with sterilized lids.

Turn the jars over with the lids on the bottom and cover the jars with a towel or blanket so that they cool slowly.

The jam should be stored in a cool, dark place, ideally in the refrigerator or cellar.

And again preparations for the winter. Summer and autumn are busy times for housewives. The abundance of vegetables and fruits does not allow home cooks to relax. And it’s easier to bring a jar of jam or homemade cucumbers from the pantry to the table than to run to the shops and buy preserved food, knowing in advance that it is not to your taste. Naturally, industrially processed vegetables and fruits save us a lot of time. However, if you still have this time, spend it on preparations exactly according to your taste and preference.

In this recipe I made apple and plum jam. For housewives who bake, this is an invaluable help. At any time of the year, you can use this product in pies, buns, rolls and many other recipes. And there is no need to even remember how healthy homemade preparations from wonderful summer fruits are, which do not contain all kinds of preservatives, thickeners and emulsifiers.

So, it remains to comprehend the intricacies of preparing for the preparation of this recipe. There are not many of them and they are very simple. Apples, unlike jam recipes, can be used of any variety and any ripeness (of course, just not rotten ones). As for plums, your vision of the finished dish is important. From the practice of industrial processing of fruits, as well as from the experience of housewives and gardeners, the best varieties for jam are the “Hungarian” varieties (there is also the name “Ugorka”). Why varieties? Yes, because, according to some sources, there are about two dozen varieties of Hungarian. And the tandem of these two beautiful fruits will give you the desired result. Your plum-apple jam will turn out to be a pleasant raspberry-pink color, aromatic and sweet and sour.

Ingredients

• apples – 2 kg;
• plums – 1 kg;
• sugar – 700 g;
• water – 100 ml.

How to make apple and plum jam for the winter

The apples you have selected must be thoroughly washed (namely washed, not rinsed). Of course, the most preferable option is if the fruit is from a home garden and is not processed in any way. Any variety will be useful. Frankly rotten and overripe fruits are not suitable. All kinds of minor, shallow lesions on the peel - no problem, cut them off with a knife.


Next, you need to cut the apples into two halves and cut out the core in each half to remove the seed pod.


And then cut them into slices or pieces of any size. I don't focus on the process of peeling apples. It's up to you. You can remove the peel or leave it on. I didn’t remove it, because it is the peel that contains the largest amount of pectin, which is needed to thicken the jam. Subsequently, you will still beat them until pureed.


Add water to the pan in which we placed the chopped apples. From practice, I can say: you will need a little, only 100-150 ml. It is needed at the first stage of heat treatment of apples so that they do not burn in the first minutes. After five to seven minutes the apples will release a lot of juice.


Place the pan on low heat and cook the apples until softened. This will take a little time, 15-20 minutes.

Let's start with the plums. A little advice - take ripe plums. As they say, “for food.” Again, wash them thoroughly and remove the stalks.


After this, naturally, we will remove the pits from our beautiful plums.


As soon as the apples become soft, you need to add plums to them. And of course, continue to cook the fruits until both are completely softened.


As soon as you see that the fruit is ready, let it cool slightly and blend with a blender until pureed. It is the Hungarian plum variety that will give such an extraordinary, rich color to your jam. And they won’t offend you with the taste.


Now let's sweeten the jam. And to do this, simply add sugar to the finished, whipped fruit puree. Mix and heat again. Place on low heat. How much sugar you put in is up to you. The net weight of the apples after processing was 1 kg 500 grams, and the drained weight was 800 grams. I added 700 grams of sugar. If your fruit is sour, add more sugar.


Boil the puree to the consistency of jam over low heat. Of course, we stir it periodically so that this beauty doesn’t suddenly burn. Adjust the consistency yourself. But trust your experience - as soon as the jam begins to cool, it will simultaneously become thicker and thicker.


You can use the finished product in everyday recipes, just for tea, with pancakes or cheesecakes. If you have cooked apple and plum jam for the winter, then pour it hot into sterilized jars, roll up the lids, which also need to be steamed. Store in a cool place. Beautiful, aromatic and tasty jam just begs to be served on the table.