Jam is a fruit and berry confectionery product made by boiling raw materials in sugar or sugar syrup, preserving the shape of the berries and fruits.

Jam differs from jams and confitures in the absence of a jelly-like consistency. The syrup of the product must be liquid. Berries and fruits should be evenly soaked in syrup, amount to 45-55%, they should not be wrinkled or boiled.

Depending on the type of berries and fruits, jam can be cooked once or repeatedly.

Jam is one of the most popular types of homemade preparations. There are a huge number of jam recipes that allow you to preserve your harvest.

Jam is a favorite treat for those with a sweet tooth, an indispensable winter dessert. How nice it is to drink a cup of hot tea with aromatic jam that melts in your mouth! Jam is loved for its variety of flavors and beautiful appearance - this is the amber-honey beauty of the color of the sun and summer.

What if you’re already tired of the usual jam, strawberry, apple or cherry, and want something new, interesting, unusual?
Apparently, someone finally came up with the idea of ​​​​trying to make jam from unusual ingredients. It is difficult to say who it was, but undoubtedly these people had original taste and loved to experiment. The result of their efforts was a pleasant surprise. It turns out that a combination of ingredients that seem incompatible at first glance can be incredibly tasty and, moreover, also healthy. There is such a jam that you have to be brave to taste it. But those who decide will not regret it: the unusual jam is in no way inferior in taste to the one we are used to.

What kind of jam can it be?

Non-standard jam can be very different, the combinations of components can be the most unexpected. If we take into account the raw materials from which the jam is prepared, it can be divided into the following types:
-vegetables;
-non-standard components;
-familiar fruits and berries, but with unusual additives.

Vegetable sweetness

Is it possible to cook sweets from vegetables? Why not! No matter how strange it may sound, vegetable jam tastes in no way inferior to fruit jam. In addition, vegetables contain many vitamins and minerals, so vegetable jam is also beneficial. The only thing to remember is that vegetables, unlike berries, usually do not have a sour taste. Therefore, additional acid must be added to vegetable jam.

What kind of jams are made from vegetables:

Pumpkin
Pieces of pulp are boiled in thick syrup, the jam turns out to be a rich orange-amber color, with a pleasant taste and aroma. For sourness, add lemon or orange at the end of cooking, along with zest. If you make the jam according to a different recipe - add sugar instead of syrup - then the pieces will not retain their shape, and we will get delicious pumpkin jam.

Zucchini jam
Who would have thought that ordinary unleavened zucchini in jam would take on the taste of pineapple? Surprisingly, this is true. If you acidify it with lemon or cherry plum, you will get an exquisite dessert - elastic, translucent cubes simply melt in your mouth!

Eggplant jam
Surprisingly, such a recipe exists; it is traditionally used in Georgian, Armenian and Bulgarian cuisines. Eggplants have a very suitable structure for jam: they contain gelling agents. If the fruits are cut into thin petals and boiled in syrup, we get candied fruits, which can be successfully used to make decorative roses for baking. Lemon or citric acid and various aromatic spices are added to eggplant jam.

Carrot jam
Beautiful, bright, aromatic, with a rich taste. You can chop the carrots or cut them larger - into slices, circles. If you dry the pieces and sprinkle with powdered sugar, you will get tasty and natural candied fruits.

Jam from tomatoes, bell peppers, onions
These types of jam also have a right to exist, but their taste is so unusual that it cannot be served with tea. But they are in harmony with meat and fish dishes. Caramelized onions and pepper jam occupy their rightful place in modern haute cuisine.

Sweet medicinal exotic

Sometimes such unusual components are used for jam that it can rightfully be called exotic. I remember the words of the song from the cartoon about Masha and the Bear: “Whatever springs up in the garden, whatever grows on the tree, everything will come in handy and end up in the jam.” The value of such jam is in its benefits. It seems that strange components make it a truly healing product. In addition to its benefits, it is distinguished by its richness and intensity of taste.

Rose petal jam
When tea roses and rose hips bloom wildly in May-June, it becomes possible to prepare a chic dessert. The petals are collected, ground with sugar or left whole and boiled in syrup until thick. This jam is a little sugary, but has a magical aroma, the petals squeak interestingly on the teeth. It has many healing properties, for example, it helps to calm down, improves immunity, and has a beneficial effect on the endocrine system.

Dandelion jam, which is also called dandelion honey. It is made from the flower heads of the plant by boiling them with sugar. At the end of cooking, it is filtered and a thick yellow syrup is obtained. There are many recipes for dandelion jam: you can add lemon, orange, pectin, it will be delicious. This “honey” is good to take for coughs, diseases of the bronchopulmonary system and liver.

Jam from unripe walnuts
It is prepared from waxy ripe nuts, when their shell is still soft and the core is already formed. Such fruits are boiled whole; when cooked in syrup, they become wrinkled, similar to prunes. Its taste is very interesting, it is not for nothing that the jam is held in high esteem by the most demanding gourmets. It is rich in iodine and other microelements, good for the thyroid gland, blood vessels, and supports the immune system.

Jam from young pine cones
For harvesting, green, very soft cones that have not yet become woody are suitable. This jam has a strong pine aroma. In winter, it will help cure cough and strengthen the body's defenses; it can be given to children.

Jam made from white acacia, elderberry or lilac flowers
Prepared from freshly harvested raw materials. At the end of cooking, it is filtered, no flowers remain in it, but that’s not the point - it turns out a thick, aromatic, rich syrup. This floral delicacy can be eaten like regular jam, or taken as medicine: it will replace cough syrup and replenish your supply of vitamins.

Rhubarb petiole jam– very tasty, slightly sour, with elastic pieces. It has a very rich vitamin and mineral composition and has a mild laxative effect.

An old recipe with a new twist

If you don’t like such bold experiments, then you can make the most ordinary jam unique. To do this, you can add a new component to your favorite ingredients, with which the taste of the jam will change beyond recognition. When making jam from fruits and berries, vanilla sticks, ginger, cinnamon, peppercorns, and citrus zest will complement them amazingly.

For example:
Into pear jam you can add poppy, ginger, cardamom or vanilla; Into pear jam– coffee and cognac;
Try poaching pear halves in a syrup of honey, rosemary and thyme.
Add a bar of dark chocolate at the end of cooking in plum jam, or white - in strawberry.
Add almond marzipan and dark chocolate to cherry jam.
Add nuts or kiwi.
Into strawberry jam throw in mint leaves and a few black peppercorns.
Quince jam vary with orange and cinnamon.
Weld Cherry jam with carrot slices.
Before you cook large apricot jam, carefully, without cutting into halves, take out the seeds, split them with a hammer, take out the “nuts” and put them into the apricots.
Do apple jam with orange zest and nuts, vanilla and star anise.

A little advice: if you decide to make some original jam according to a proven recipe, cook more, don’t be afraid - there will be no end to those who want to try something new and extraordinary. You will see how quickly it will end, because it is always nice to treat your loved ones with something new, interesting and tasty, especially if it is made with your own hands. So, feel free to experiment!

As you understand, we cannot place all the recipes here, but we publish the most popular of the unusual ones:

WALNUT JAM

Ingredients:
1000 pcs. walnuts, 3 kg sugar, 10 g ground cloves, 10 g ground cinnamon, 5 pcs. cardamom

Preparation:
Peel unripe walnuts, cover with cold water and leave for 6 days, changing the water 3-4 times a day, until the nuts acquire a dark color. After this, drain the water, and immerse the nuts in lime water and keep in it for 24 hours, stirring occasionally. Prepare lime water from 0.5 kg of quicklime, add 5 liters of cold water, stir and strain through cheesecloth. Rinse the nuts thoroughly with cold water, then place them in boiling water with the addition of alum (75 g of alum per 5 liters of water). Boil the walnuts for 10 minutes, then drain on a sieve, transfer to a bowl with cold water and soak in it for 1 hour. Prepare sugar syrup. Put nuts in hot syrup, add cloves, cinnamon, cardamom (in a gauze bag), boil, remove from heat and leave for a day. This operation should be repeated 3 times, after which the jam should be boiled until tender, removing the bag of spices.

GREEN WALNUT JAM WITHOUT LIME

This recipe is also called Bulgarian jam. It is very simple to make, and the taste and consistency are simply wonderful. The nuts are “hardened” using the alternating method, then they will be soft inside, but will retain their shape perfectly.

Ingredients:
1 kilogram of milky ripe walnuts
900 grams of sugar
Glass of water
10 grams of citric acid.

Cooking method:
Wash the nuts, remove films and place them in a solution of citric acid for an hour. Solution – 5 grams of lemon per liter of water.
Then boil water and start hardening the nuts. Place them in boiling water for five minutes, then return them to cold water for the same amount of time.
Repeat the manipulation at least seven times, the more the better.
At the same time, you can set the syrup to boil by mixing water and sugar.
When the solution boils and the nuts are sufficiently hardened, place them in the syrup and cook for at least half an hour.
Check the readiness of the nuts - they should be soft inside. Add lemon and cook until done.
Pour hot into jars and seal with iron lids. You can also put it under regular lids, then the jam in the jars should cool well, and only then can you close it.

WALNUT JAM WITHOUT LIME WITH CINNAMON

This recipe can be considered basic. The composition of spices is not strict, you can change it as you wish. The jam should be quite dark in color, the nuts themselves almost black. A thick, aromatic mass is an indicator of the readiness of the future delicacy.

Ingredients:
100 walnuts of milky ripeness;Sugar two kilograms;Five glasses of water;Five pieces each of cloves and cardamom;A full teaspoon of ground cinnamon.

Cooking method:
Wash the young nuts, peel off the films, pierce the ends with a thick needle and fill with water.
Keep it for 10 days, changing the water two to three times a day.
Then start making the jam. First prepare the syrup: boil sugar and water.
Lightly dried nuts are placed in the syrup.
When it boils, hold for five minutes and remove from heat. Cool.
Repeat two more times. The second time, put the spices in a container with jam - you can put them in a bag. Pull it out a third time.
After the last cooking, pour the mixture into clean jars and roll up. Turn over, leave wrapped for a day, put in the cold.

LEMON WALNUT JAM WITHOUT LIME

A lemon note diversifies the sweetness of the nut jam. This recipe will make it thicker than the previous one, since less water is used for the syrup.

Ingredients:
Young walnuts 100 pieces; Sugar two kilograms; Two glasses of water; 1 large lemon; Cloves optional.

Cooking method:
Soak the nuts for ten days, after removing the skin and piercing each one on both sides. Don't forget to change the water often. This is done to get rid of the bitterness inherent in walnuts.
Boil water and add nuts until completely covered. Cook until soft – pierce with a fork.
Strain and leave to dry slightly.
Meanwhile, make syrup from water and sugar.
When the mixture boils, add nuts and spices.
Squeeze the juice from the lemon and add to the future jam.
Bring the mixture to a boil over low heat, turn off, and cool.
Repeat the procedure again, and again. Cook for the third time until the nuts are completely cooked, that is, until they are dark in color.
Pack into jars, roll up, keep covered for a day and store.

“SEPARATE” WALNUT JAM WITHOUT USING LIME

The essence of making this jam is that the syrup is cooked separately. The resulting mass is very thick, and thanks to the spices, it is especially aromatic.

Ingredients:
A kilogram of unripe walnuts; Half a kilogram of sugar or a little more; Glass of water; A pinch of vanilla and cinnamon.

Cooking method:
Prepare the nuts - wash, peel, and soak for ten days, changing the water.
Boil syrup from sugar and water.
Put spices into syrup and pour in nuts, cool until warm, stir.
The next day, strain the syrup, boil it, cool, and combine with nuts again.
Repeat this a total of four times, the syrup should become increasingly thicker.
On the last day, put the syrup with nuts on the fire, cook for about ten minutes, quickly pour into containers and close.

UKRAINIAN WALNUT JAM

The lemon flavor and spicy aroma of cloves permeate the walnuts cooked according to this recipe. It is prepared in several steps, but preparation does not cause any particular difficulties.

Ingredients:
A kilogram of nuts: A kilogram or a little more of sugar; Lemon is large; 7-10 cloves; Two glasses of water.

Cooking method:
Peeled, washed nuts of milky ripeness are soaked for a week in clean water with the addition of citric acid. Change the water twice a day.
Rinse the nuts well, pierce them with a thick needle and boil for 20 minutes in water.
Remove to cold water and cool.
Make syrup by boiling water and sugar.
Put nuts in the syrup, boil for five minutes, turn off.
After cooling, repeat the procedure, and then again.
Bring the jam to a boil for the fourth time, reduce the heat and simmer until the fruit is ready. Check them with a fork - it should go through well.
Place hot jam in storage containers, roll up, keep warm for a day and put in a cool place.

Ingredients:
1 kg of rose petals, 6 kg of sugar, 8 g of citric acid.

Preparation:
Tea rose petals are used for jam. Cut off the lower white part of the petals with scissors and remove the dried petals. By shaking and sifting through a sieve, separate the pollen from the petals. Rinse the rose petals prepared in this way in cold water, put them in a bowl for making jam, pour in 2 liters of cold water, bring to a boil and cook for 5 minutes. After this, add sugar and boil the jam until tender. In order to preserve the natural color of the petals and prevent sugaring, citric acid must be added while cooking the jam.

Plum jam with ginger in a slow cooker

Ingredients:
50 ml of clean water; sugar – 750 g; ginger root – 9 g; 900 g ripe plums.

Cooking method:
1. Sort the plums, removing spoiled and unripe fruits, wash and place on a towel to dry.
2. Break each plum in half and remove the pit.
3. Place the plum halves in the multicooker bowl. Pour in water and activate the “Fry” mode for seven minutes. Cook the plums, covered.
4. Place the soft plums and the released juice into a bowl. Grind everything with an immersion blender until pureed. If you don't have a blender, grind everything through a sieve.
5. Peel the ginger root, chop on the finest grater and add to the plum puree. Add sugar and stir. Activate the “Steam” mode and cook, closing the lid, for 25 minutes.
6. As soon as the mixture boils, remove the foam and cook without closing the lid and stirring constantly. Pour the hot jam into sterile jars and seal tightly.

Plum jam with cocoa powder

Ingredients:
2 kg plums; kilogram of sugar; 10 g vanillin; 100 g cocoa powder.

Cooking method:
1. For jam you need elastic, not overripe fruits. Rinse the drains thoroughly under the tap. Place them on a towel and dry. Break the fruit in half and remove the seeds.
2. Place the prepared plums in a bowl and add all 500 g of sugar, stir and leave for a day so that the fruit releases its juice.
3. Mix the remaining sugar with vanilla and cocoa. After a day, add this mixture to the plums, stir and cook, stirring regularly, over low heat for forty minutes.
4. Pack the hot jam into a prepared glass container, seal it tightly, turn it over and cool completely. Store jam in a cellar or pantry.

Plum jam with spices and wine

Ingredients: 40 g almonds; 5kg plums; 2 kg 100 g sugar; cinnamon – 4 g; 1 g cardamom; white wine – 400 ml.

Cooking method:
1. Wash the ripe plums thoroughly, break them in half and remove the pits. Place the plum halves into a wide bowl.
2. Sprinkle the contents with sugar and leave for 12 hours so that they release the juice. Pour wine over everything and season with cinnamon.
3. Grind the cardamom seeds. Add cardamom to the plum mixture. Place the bowl over low heat and cook, stirring constantly, until thick.
4. Shortly before the end of cooking, add the whole almonds to the bowl. After about seven minutes, pack the jam into a small glass container. Roll up the lids tightly, after dousing them with boiling water, and store them in the cellar.

Raspberries, grated with sugar and currants

Ingredients:
raspberries – 800 g; sugar – 1 kg 300 g; black currant – 200 g.

Cooking method:
1. Sort the currants, tear off the stems, place on a sieve and rinse under running water. Leave the berries to drain all the water.
2. Sort through the raspberries, remove leaves and spoiled berries. Pour the raspberries into a wide bowl of water and leave for a couple of minutes. Drain the water and place the berries in a sieve to completely remove moisture.
3. Puree the currants in a blender until pureed. Mash the raspberries with a masher. Combine the ground berries in one bowl, cover with sugar and leave for several hours until the sugar is completely dissolved.
4. Stir the berry mixture again. Store the product in the refrigerator, placing it in sterile, dry jars.

Raspberries with sugar and gelatin without cooking

Ingredients:
dry gelatin – 7 g; kilogram of raspberries; half a glass of filtered water; one and a half kg of sugar.

Cooking method:
1. Sort fresh raspberries, remove leaves and spoiled berries, pour them into a wide bowl with water and leave for a few minutes. Carefully drain the water and any floating debris, and place the berries in a sieve. Wait until all the water has drained.
2. Place the raspberries in a saucepan and cover them with sugar. Place the bowl with the berries in the refrigerator for four hours. During this time, the raspberries will give juice and the sugar will dissolve slightly.
3. Then, using a wooden spoon, thoroughly grind the raspberries with sugar until smooth. You can do this using an immersion blender.
4. Pour some water into a small saucepan, add gelatin, stir and leave to swell for 20 minutes.
5. Place the saucepan over low heat and heat the mixture without bringing it to a boil. Pour the gelatin mixture into the raspberry puree in a thin stream and stir.
6. Pour boiling water over washed jars and wipe dry. Place the raspberries in the prepared container, close the lids tightly and place in the refrigerator for storage.

“Drunk” raspberries with sugar for the winter

Ingredients:
75 ml vodka; sugar - kilogram; raspberries - kilogram.

Cooking method:
1. Sort fresh raspberries, remove leaves and spoiled berries. Pour them into a wide bowl and cover with sugar. Stir, cover with a towel or lid to prevent dust. Leave for ten hours.
2. Raspberries will give juice, but all the sugar will not melt. Every two hours, stir the raspberries and leave to infuse further, covering with a lid.
3. Wash the jars with soda, then rinse thoroughly and place them upside down on a clean towel to dry. Then sterilize and wipe them dry.
4. When the sugar is completely dissolved, add vodka and mix thoroughly again. Place raspberries in jars to the very top. Seal them tightly with boiled lids and store them in the cellar.

Jam - assorted cherries with garden berries

Ingredients:
Sweet cherries – 1 kg Mixed berries (strawberries, red currants, etc.) – 1 kg; Granulated sugar – 2 kg; Water – approximately 2 glasses; Zest of half an orange

Cooking method:
Wash all the berries very carefully, first in a bowl and then with running water. Remove seeds, leaves and twigs.
Heat water in an enamel saucepan, then add sugar and chopped orange zest. Heat until it boils, stirring the syrup constantly to prevent it from burning.
Place the berries in a bowl for cooking. Pour boiling syrup over them, place over medium heat and bring to a boil, but do not boil.
Let stand for at least 6 hours, then put back on the heat and bring the jam to a boil. Boil for 5 minutes and leave for another 6 hours, then repeat the procedure.
Place the still hot jam into sterilized jars and close the lids. It is better to store the product in the refrigerator.

Pickled cherries

Ingredients:
Cherries - about one and a half kilograms (as much as it takes to fill the jars); Sugar – 800g; Allspice – 2-3 peas; Cloves – 2-3 buds; Star anise – 1 star; Cinnamon - a centimeter piece of a stick; Acetic acid - half a tablespoon; Water – 1 liter and 1 glass

Cooking method:
Carefully sort and rinse the berries, remove the stems.
Grind all the spices with your hands or a rolling pin and pour them into jars.
Place cherries in jars.
Boil water in a saucepan (it is better to use an enamel one) and add sugar. It is better to strain the syrup, then pour acetic acid into it and stir.
Immediately pour the hot marinade into the jars, immediately place them in a large saucepan, the bottom of which is previously covered with a napkin, add hot water so that it reaches the jars “up to the shoulders”, and pasteurize the jars, covered with roofs, but not rolled up, about 10 (for the floor -liter) or 15 (for liter) minutes at the lowest boil (so that the water only trembles slightly).
Roll up the jars, turn them upside down and cover with a terry towel or blanket. Leave it like this until it cools completely/

Canned cherries in the form of marmalade

Ingredients:
Sweet cherries (it is better to choose red or black varieties to make the color more beautiful) – 2 kg; Granulated sugar – 1 kg; Medium sized lemon – 1 piece

Cooking method:
The lemon must be thoroughly washed using a special brush.
Sort the cherries carefully, then rinse thoroughly and dry.
Free the berries from twigs and seeds (you can use a special device to remove the seeds, or you can simply cut each berry and shake out the seeds with the tip of a knife).
Add a glass of water to the berries, stir and let stand until the berries release juice.
Pour literally a couple of tablespoons of water into the bowl for cooking the jam, pour in the cherries and start cooking over low heat, shaking the bowl every now and then or stirring its contents with a wooden spoon or spatula.
After about five minutes, puree the contents of the basin using a blender and add another glass of granulated sugar. Boil again, gradually adding the remaining sugar.
Separately, grind the lemon with a blender along with the peel, but preferably without the seeds. Pour the pulp into the marmalade and simmer for some more time until the marmalade becomes quite thick.
Place the marmalade into pre-sterilized jars and cover with sterilized lids.
This preparation should be stored in a cool place.

Canned cherries with spices

Ingredients:
Water – 1 l; Sweet cherries – 1 kg (different varieties are possible, but be sure to select large berries); Citric acid – teaspoon; Sugar – 2/3 cup (for those who like very sweet things, you can add more); Vanilla - a fifth of a small pod; Cinnamon – a piece about 3 cm; Cloves - a couple of buds; Star anise – 1 star

Cooking method:
Wash and dry the cherries, free them from branches and pits (you can simply cut them and shake out the pits).
Place the berries in jars, filling them almost to the top.
Dissolve sugar in water, add spices and boil for 2 - 3 minutes. Add citric acid.
Bring the syrup to a boil again. Pour boiling syrup over the berries, cover (but do not close!) with lids, place in a large saucepan with a napkin on the bottom and pasteurize for 10 (half-liter) or 15 (liter) minutes.
Roll up, place upside down and cover with a thick towel.

Cherries without sterilization with honey

To prepare cherry compote according to this recipe, you don’t even need sugar. It is an excellent substitute for honey. It also gives the product an extraordinary aroma and a pleasant aftertaste. But it is important that the honey is real, purchased from a trusted place. Calculation of ingredients for 3 liters.

Ingredients:
0.35 kg cherries; 80 grams of honey; 1 tsp. lemons.

Preparation:
1. Place the washed berries in sterile jars. You can throw in a cinnamon stick or vanilla pod. With them, the cherry compote becomes more flavorful.
2. Boil water with honey and lemon for at least three minutes so that all microbes die.
3. Pour boiling water over the prepared berries and seal immediately.
4. Turn it over and place it under a warm blanket.

Strawberry jam with whole berries in a frying pan

Ingredients:
Calculation for a glass of strawberries - half a glass of sugar; citric acid – 2 g.

Cooking method:
1. Pour a glass of strawberries into a preheated wide frying pan. We also pour sand here. Stir constantly and wait for the strawberry-sugar mass to become more homogeneous.
2. As soon as the sugar begins to dissolve and the strawberries release juice, cut off 5-7 minutes. Stir constantly and increase the heat.
3. Add a little citric acid, it will enhance the color of the jam and preserve the attractive appearance of the berries.
4. Pour the resulting jam into warm sterilized jars.

French strawberry jam with whole berries

Ingredients:
Strawberries – 2 kg; granulated sugar – 1400 g; half a lemon; orange.

Cooking method:
1. On the eve of cooking, add sugar to the strawberries in a flat bowl without stirring. Leave it to steep overnight at room temperature so that it releases its aromatic juice more generously.
2. Save lemon juice, do not add lemon zest to the jam. We also vigorously survive the orange. The presence of lemon will make the berries denser. If orange pulp gets into the bowl when squeezing, don’t be upset, it won’t harm the jam.
3. Send the juice to the berries. Carefully lift the strawberries with a silicone spatula to make it easier to pick up the sugar and avoid damaging the berries.
4. In a cooking basin over medium heat, heat the mass. Help the sugar dissolve by pushing the spatula in a zigzag motion. Regulate the heat so that there is no intense boiling. After 5 minutes, take off the gas.
5. Using a slotted spoon, carefully remove the hot berries from the basin.
6. After removing the berries, light the fire again and boil the syrup until the jam becomes thick. Adjust the cooking time yourself. If you want to make the jam thicker, leave it to cook for longer. You can check the readiness of the syrup like this: drop a tablespoon of jam on a saucer with a white bottom. If it spreads, it means the syrup is weakly boiled. If the syrup stretches from the spoon in the form of a thread, this indicates an extreme degree of boiling of the syrup, when it can turn into sugar. If the drop stands and does not drain, the syrup is boiled down.
7. As soon as the syrup has boiled down, use a spatula to return the berries, since they are not yet fully cooked. We forget about the spatula, grab the edges of the cooking basin with our hands and stir the berries in the hot syrup in a circular motion.
8. Return to the heat and set for 15 minutes.
9. Pour hot jam into jars and roll up.

Strawberry jam with white chocolate

Ingredients:
freshly squeezed juice of a quarter of a lemon; 1 kg strawberries; 200 g non-porous white chocolate; 50 g vanilla sugar;
a bag of jellyfix; 1 kg of granulated sugar.

Cooking method:
1. Sort through the strawberries, strip them of stems and leaves. Place the strawberries in a colander and rinse under cold running water. Place the strawberries in an enamel bowl and cover it with sugar and gelfix. Leave the strawberries for three hours to release their juice.
2. Gently stir the sweet mixture and place the bowl over low heat. Bring the mixture to a boil and skim off the foam.
3. Avoiding intense boiling, remove the jam from the heat and cool completely. The next day, put the bowl of jam on the fire and cook from the moment it boils for about 20 minutes. Shortly before the end of cooking, add white chocolate broken into pieces and freshly squeezed lemon juice.
4. Sterilize and dry the washed glass containers. Pour the hot jam into jars, close tightly with plastic lids, cool and store in the refrigerator.

APRICOT FLOWER JAM

Ingredients:
100 g apricot flowers, 500 g sugar.

Preparation:
Sort the apricot flowers, rinse and place in an enamel bowl, add sugar, add water so that it does not cover the petals, and cook until tender (liquid consistency). The same jam can be made from any flowers, the technology is the same.

DANDELION JAM

Ingredients:
200 pcs. dandelion flowers, 1 kg of sugar, 1 lemon, 1 liter of water.

Preparation:
In the early sunny morning, when the dandelion is full of fragrant and valuable nectar, collect the plant heads (without stalks), put them in water, add chopped lemon without peel and simmer over low heat for an hour. Then strain the broth, add sugar and boil for another 1-1.5 hours. The finished jam should resemble honey in appearance, taste and smell.

YELLOW PLUM JAM

Ingredients:
1 kg yellow plums, 1.3 kg sugar, 200 g water.

Preparation:
Wash ripe but unripe plums in cold water, prick them in several places with a thin wooden pin, place on a dish, cover with sugar (half the norm) and leave in a cool place for 6-8 hours. Boil syrup from the remaining sugar and water, put plums in it (along with juice) and cook over low heat for 30-35 minutes, remove from heat and leave for 5-6 hours. After this, boil the jam until tender over low heat. At the end of cooking, remove the foam and remove from heat.

GRAPE JAM

Ingredients:
1 kg of grapes, 1 kg of sugar, 2-3 g of citric acid, 1 g of vanillin.

Preparation:
Place fresh, equal-sized grape berries in hot water (80-90°C) for 1-2 minutes. To add aroma and a pleasant color, add one teaspoon of dry cherry stems to the water. Then put the berries in sugar syrup and leave in it for 3-4 hours. After this, bring to a boil, simmer over low heat for 50-60 minutes, remove from heat, leave for a while, then simmer, adding citric acid and vanillin, until tender.

ORANGE JAM

Ingredients:
1 kg of oranges, 1.5 kg of sugar, 700 g of water.

Preparation:
Boil the oranges in their peels, cool under running water and leave in cold water for 12 hours. Then remove the oranges from the water, divide into 2 or 4 parts, pour in not very hot sugar syrup, leave for 6-8 hours, then boil intermittently 2-3 times until medium thick.

ORANGE-PLUM JAM

Ingredients:
1.5 kg plums, 2 oranges, 1.5 kg sugar, 500 g raisins, 250 g walnuts.

Preparation:
Place peeled oranges, halved plums, sugar, raisins, peeled and minced into a saucepan and cook, stirring, for about 1.5 hours to obtain a thick mixture. Then add the chopped nuts, stir and cook for another 20 minutes. Place the finished jam into hot sterilized jars and roll up.

CZECH PLUM JAM

Ingredients:
1 kg plums, 1 glass of sea buckthorn juice, 300 g sugar, 2 tbsp. spoons of rum, 0.5 tbsp. spoons of ground cinnamon, 5 g of vanilla sugar.

Preparation:
This is an old Czech recipe. Wash the plums, remove the stems, remove the seeds, pour in sea buckthorn juice, put on fire, boil for 20 minutes, add sugar and cook for another 10 minutes. Then add rum, cinnamon, vanilla sugar, mix thoroughly, pour the jam into hot glass jars, sterilize (half-liter - 20 minutes, liter - 30 minutes) and seal.

LEMON JAM

Ingredients:
1 kg lemons, 2 kg sugar, 570 g water, vanilla stick

Preparation:
Use a sharp knife to cut the rind off the lemons. Boil peeled lemons in boiling water for 15-20 minutes (use the water to prepare syrup), rinse under running cold water and leave in cold water for 10 minutes. Then remove from the water, divide into slices, remove the seeds, add a vanilla stick, pour in not very hot syrup and leave for a day. After this, boil the jam intermittently until tender.

NOTE: Because Lemon zest is useful and adds piquancy to dishes; it is better to grate the zest from the lemon with a fine grater and only then clean the lemon of white veins. The zest can be dried or put into a whole bag, placed in a layer so that it is easy to break off and into the freezer.

PHYSALIS JAM

Ingredients:
1 kg of physalis fruits, 700 g of sugar, vanilla stick. For syrup: 500 g water, 500 g sugar.

Preparation:
Remove the physalis fruits from the calyxes, place them in boiling water and blanch for 2-3 minutes, then remove them from the pan and place in a colander to drain. Prepare the syrup, boil for 3-4 minutes, strain and pour hot over the fruits in the pan. Leave the fruits in the syrup for 3-4 hours, covering the pan with gauze, then add 500 g of sugar, gently heat while stirring until all the sugar is completely dissolved and cook at low boil for 10 minutes. After this, remove from heat, let stand for 5 hours, add another 200 g of sugar, vanilla and boil a second time for 10-15 minutes. By the end of cooking, a drop of syrup placed on a flat plate should not spread when cooled; the syrup should flow from the spoon in a dense stream. After cooling, pour the finished jam into clean, dry jars, trying to distribute the fruits and syrup evenly, and seal with film and parchment paper.

Ingredients: 1 kg. ripe, undamaged figs, 1 kg sugar, 10 pcs. cloves, apricot kernels, 200 g water

Preparation: Wash the figs and chop them in several places. Make syrup from sugar and water. Pour boiling syrup over the fruits, cloves, kernels and leave, if in the evening, then until the morning. Then cook over high heat for half an hour, skimming off the foam. Place into jars while hot and seal. This is delicious!

Ingredients:
1 kg green tomatoes, 1.3 kg sugar, 400 g water, 5 pcs. cloves, 6-8 g cinnamon, 2-3 cardamom seeds.

Preparation:
Sort out the small green tomatoes, rinse with cold water, then place in boiling water and cook for 10-15 minutes. Drain the water, cool the tomatoes, transfer to a bowl, pour in hot sugar syrup, let stand for 2-3 hours, then cook for 20-25 minutes, remove from heat and keep in syrup for 2 hours. Repeat cooking the tomatoes in syrup three times, then cook the jam until tender. To flavor the jam, at the end of cooking, place a gauze bag with cloves, cinnamon and cardamom into a basin, and then remove the bag of spices. It tastes very similar to kiwi jam.

Ingredients:
1 kg of zucchini, 1 kg of sugar, 0.5 cups of water, 1 lemon.

Preparation:
In a bowl for making jam, dissolve sugar and half a glass of water. Boil the syrup, add diced zucchini, peeled and seeded, into it. After the zucchini syrup boils, add the lemon, chopped very finely along with the peel, and cook for 45 minutes. (Lemon can also be added at the end of cooking). This jam tastes like pineapple, orange, but not zucchini. Store like any other jam.

CARROT JAM WITH LEMON

Ingredients:
1 kg carrots, 1 kg sugar, 1 lemon, 1 glass of water.

Preparation:
Wash the carrots, cook, peel, cut beautifully and sprinkle with sugar. Remove the zest from the lemon with a sharp knife, pour boiling water over it and drain the water. Chop the prepared zest and cook in sugar water for 1 hour until soft. Place the lemon pulp, cut into thin slices, and boiled lemon zest into the prepared carrots and cook until the syrup becomes thick and the carrots are transparent.

When we eat watermelon pulp, we don’t even think about the fate of the watermelon rinds, but they make amazing jam and not only jam (look here - you will be surprised!)

Ingredients:
1 kg of watermelon rinds, 1.2 kg of sugar, 1.5 teaspoons of soda, vanilla to taste.

Preparation:
Remove all edible pulp from thick watermelon rinds, remove the thin top green rind, cut into small pieces (curly ones can be) and pierce each piece with a fork. Dissolve baking soda in a glass of hot water and mix the soda solution with 5 glasses of cold water. Place the prepared pieces of watermelon rinds into this solution, close the lid and leave for 4 hours. Put 600 g of sugar in a bowl for jam, pour in 3 glasses of cold water, let it boil and cook for 10-15 minutes. Meanwhile, remove the watermelon rinds from the solution, rinse them several times in running water, then lower them into boiling syrup, bring to a boil again, cook for 15 minutes, remove from heat and leave for 12 hours. Then add another 600 g of sugar to the syrup with crusts, put it on the fire again, bring to a boil and cook over low heat for 3 hours. 2 hours before the end of cooking, add vanillin to the jam.

AMAZING ORANGE PEEL JAM “CURLS”

Orange peels shaped like a spiral look amazing in baked goods or simply in a transparent jar or rosette served on the table. And of course the jam itself is also very tasty!

Ingredients:
Orange – 3 – 4 pcs.; Water – 400 ml; Sugar – 300 g; Juice of half a lemon, 6-7 pcs. carnations

Preparation:
Wash the oranges thoroughly and pour boiling water over them to remove the layer of preservatives from the surface. Cut the oranges lengthwise into 4 parts, each part in half. The result is “watermelon” slices. We remove the pulp, and then cut each slice of peel in half, resulting in fairly thin strips.
Place the peel strips in a deep bowl and fill completely with water. Soak for 3-4 days, changing the water regularly. Then remove the albedo (the white part on the inside of the peel) from each strip with a knife. We roll each strip into a spiral and string it on a thread like beads. There is an option not to remove albedo if the orange is thin-skinned. In this case, roll the spirals until soaked and fill the finished beads with water.
After soaking, boil the zest 3-4 times for 15-20 minutes, pouring out the water each time. After each boiling, rinse the zest beads with cold water.
Then fill the prepared beads (about 200 g) with 400 ml of water, add 300 g of sugar, cloves and cook until the syrup thickens slightly. It shouldn't look like thick jam. It is better to cook in two batches for 15 minutes over low heat, covering with a lid. When the jam is ready, remove the threads from the crusts and place them in sterilized jars and cover with lids. Store the finished jam in the refrigerator. (recipe).

Note: The same process can be used to weld lemon zest curl jam. In this case, instead of lemon juice, use orange juice. Very healthy jam!

(with vinegar)

Ingredients:
400 g melon, 800 g sugar, 1 glass of water, vinegar.

Preparation:
Peel the ripe melon from the skin and seeds, cut into small slices, pour in table vinegar so that it covers the slices, and leave for 2 days. Then remove the melon from the vinegar and cook in liquid syrup. As soon as the melon becomes soft, remove it from the syrup, put it in a jar and cool, and continue to cook the syrup until it thickens. Pour hot syrup over the cooled melon, but do not close the jar until the jam has cooled.

MELONS IN SYRUP

Ingredients:
5 kg melons, 4 kg sugar, 2 lemons.

Preparation:
Wash the melons, peel and core them, cut them into slices about the thickness of a finger, put them in water with lemon juice and boil. Then place in a sieve or colander to drain. Boil a thick syrup, dip the melon in it, bring to a boil again and leave to stand for a day. The next day, carefully remove the melon slices, boil the syrup and pour it over the melon again. Repeat until the syrup thickens. Then put the melon with syrup into jars and close tightly.

Ingredients:
1 kg pumpkin, 1.4 kg sugar, 500 g water, 1 lemon.

Preparation:
Wash the pumpkin, peel it, remove the seeds and cut the pulp into cubes. Dissolve 800 g of sugar in water and boil the syrup, simmering it over low heat for 10-15 minutes, then put the prepared pumpkin in the syrup, bring to a boil and, after boiling for 5 minutes, leave to infuse for 6-8 hours. Then put the bowl with the jam back on the fire, boil, add the remaining sugar, lemon juice and zest, and after the sugar has completely dissolved, let it steep again for 10-12 hours. For the third time, bring the jam to a boil and pour into jars.

Ingredients:
1 kg of peeled rose hips, 1.5 kg of sugar.

Preparation:
Peel ripe rose hips, wash them in cold water and place on a sieve. Cut the prepared fruits lengthwise into halves, remove seeds and hairs, blanch in boiling water for 5-10 minutes (depending on the degree of ripeness), cool with cold water, place in an enamel basin and pour in 70% sugar syrup. Prepare the syrup using water in which rose hips have been blanched. Dissolve sugar in water until the crystals completely disappear, filter through 3-4 layers of gauze, then heat to a boil and pour the resulting syrup over the fruit. Cook the rosehip jam in one batch without pre-infusion, constantly removing the foam. Place the boiling jam, boiled until ready, into dry, heated jars, hermetically seal with boiled lids, turn the necks down and cool.

Ingredients:
1 kg of honeysuckle berries, 1 kg of sugar, 100-120 g of water.

Preparation:
Boil the syrup over low heat with constant stirring. Place the berries in the finished syrup, bring to a boil, remove from heat and let sit for 6-8 hours. During this time, the berries will be well saturated with sugar syrup and will not be overcooked in the future. Then put it back on the fire and bring the jam to readiness, simmering it over low heat for 15-20 minutes. The syrup in the finished jam should be clear and thick. Add a vanilla stick.
Note. Honeysuckle jam has a pleasant taste and is reminiscent of cherry in color.

SEA BUCKTHORN JAM WITH WALNUTS

Ingredients:
1 kg of sea buckthorn, 1.5 kg of sugar, 2 glasses of water, 200 g of chopped walnut kernels.

Preparation:
Boil the ground walnut kernels for 20 minutes in sugar syrup, cool to about 80°C, then pour the prepared sea buckthorn fruits into the syrup, bring to a boil over high heat and cook over low heat until cooked. Cool the finished jam and pack it cold into sterilized jars.

Ingredients:
1 kg actinidia berries, 1.2 kg sugar; 2 medium oranges, 10 cloves

Preparation:
Cut the actinidia fruits into halves, put them in a saucepan, add two cups of water and cook until they become soft. Add sugar, cloves, juice and crushed orange slices, quickly boil to a certain thickness, then pour the jam into sterilized jars and seal hermetically. Note: The berry is similar to kiwi.

Ingredients:
1 kg barberry, 1-1.5 kg sugar, 2-3 glasses of water

Preparation:
Pour the washed berries with warm water and leave for 8-10 hours. Then drain the water, prepare sugar syrup in it, pour it over the berries and cook until tender (about 30-40 minutes). The finished jam should have a pleasant sweet and sour taste and a light aroma.

Ingredients:
1 kg of lingonberries, 1.2 kg of sugar, 3 glasses of water, 3-4 pcs. carnations.

Preparation:
In order for the jam to be tasty and tender, the prepared berries must first be poured with boiling water and kept in it for 2-3 minutes. After this, put them on a sieve, then place them in a bowl for jam, pour in the prepared syrup and cook until tender. At the end of cooking, add cloves.

Ingredients:
1 kg of seeded dogwood fruits, 1.5 kg of sugar, 400 g of water.

Preparation:
For jam, it is better to take unripe dogwood fruits, which should be placed in boiling water and kept in it for 5 minutes. Remove the seeds from large-fruited dogwoods after blanching.

Pour the prepared dogwood into boiling sugar syrup, cook over low heat for 15 minutes, let it brew for 6-8 hours and cook again for 30 minutes, skimming off the foam and stirring all the time.

JAM “SURPRISE”

Ingredients:
2 kg of gooseberries, 1 kg of honey, walnuts (how many berries will take).

Preparation:
Wash strong, slightly unripe gooseberries and carefully remove the seeds with a hairpin. Crush the walnut kernels, fill the gooseberry cups with the resulting mass, pour honey over the berries and cook until tender. Pour the finished jam into sterilized jars and roll up.

Gooseberry JAM “TSARSKOYE” (emerald)

Ingredients:
1 kg of gooseberries, 1.5 kg of sugar, 2 glasses of water, cherry leaves.

Preparation:
Select unripe, green berries, wash them well, remove stems, make a cut on each berry and remove the seeds through it. Then rinse the berries again, place them in a suitable container, layering them with cherry leaves (to add a special aroma and preserve their green color), and cover with cold water for 5-6 hours. Before cooking, dry the berries in a sieve (colander), pour in syrup and leave for at least 3-4 hours. Then cook until tender in 2-3 portions for 5-7 minutes in boiling syrup with intervals of 5-6 hours. After each cooking, the jam must be quickly cooled, under no circumstances covering it.

JAM “EXOTIC”

Ingredients:
2 hard pears, 2 apples, 1 lemon, 1 orange, 200 g grapes, 500 g plums, 1 kg sugar.

Preparation:
Wash the pears, cut into slices 0.5 cm thick, pour in boiling water, bring to a boil, remove from heat, drain the broth and boil sugar syrup on it. Place plums, grapes, sliced ​​apples, pears into the syrup and boil. Cut the orange and lemon into slices 0.5 cm wide, remove the grains, add water, bring to a boil, put in syrup with fruit, put on fire and bring the jam to readiness. (The fruit should become translucent). Place the finished jam into glass jars.

JAM “SUN IN A JAR”

Ingredients: 1 cup each chopped apricots, peaches and yellow cherries, 1.5 cups sugar, 1.5 cups water, vanilla stick

Preparation:
Boil the syrup, pour it over the fruit and vanilla, let sit for 3-4 hours, and then cook the jam until it is ready - a drop of syrup should not spread. Place the finished jam into clean half-liter jars and close them with lids (or tie them with parchment paper).

JAM “GRAINY”

Peel citrus fruits (oranges, tangerines, lemons or grapefruits), put them in water and soak for 2-3 days, periodically changing the water to remove the bitterness. Then pass it through a meat grinder and cook with sugar (1:1), adding a little citric acid.

JAM “RASPBERRY FLAVORS”

Ingredients:
1 kg of raspberries, 0.5 cups of water, 2 kg of sugar, 1 kg of unripe pumpkin pulp.

Preparation:
Pour water over the raspberries, simmer over low heat under a closed lid for 5 minutes, squeeze out the juice, add 1 kg of sugar and cook the syrup for 10 minutes. Grate the pumpkin pulp on a coarse grater, squeeze, rinse in cold water and squeeze again. Mix the prepared pumpkin pulp with the remaining sugar, bring to a boil, remove from heat and leave for 10 hours. Then put it back on the fire, add raspberry syrup, cook for another 5-10 minutes, then put it into sterilized jars and roll up.

BLACKBERRY JAM “ON YEAST”

Ingredients:
1.5 kg blackberries, 2 kg sugar, 1/2 lemon, 500 g cranberry syrup, 2 tbsp. spoons of flour, 100 g of yeast, 1 glass of water.

Preparation:
Dry the washed blackberries. Grind the yeast, add water for half an hour, then add to the berries along with sugar, bring to a boil, strain and let the syrup settle. Then put chopped lemon into it, pour in cranberry syrup, combine with berries and flour and, after cooking for 1 hour, pack into sterilized dry jars and roll up.
Note: Other berries can be prepared using the same process.

QUINCE JAM WITH WALNUTS

Ingredients:
4 kg of quince, 1 kg of walnuts, 2.5 kg of sugar, 500 g of water.

Preparation:
Wash the quince and cut into medium-sized slices. Remove shells and membranes from nuts. Place the quince in a bowl for jam, add sugar, pour in water, put on fire, cover with a lid and stir so that it does not burn. After 30 minutes, add the nuts and cook until fully cooked. Pour the slightly brownish jam into sterilized jars and roll up.

Ingredients:
1 kg of thorn fruits, 1.2 kg of sugar, 2.5 glasses of water.

Preparation:
Sort the thorn fruits, wash, blanch for 5 minutes at 80°C, then prick or cut along the pit. Prepare a syrup from 800 g of sugar and 2 glasses of water, pour it over the sloe for 4 hours, put on fire, bring to 90°C and keep at this temperature for 5 minutes (without boiling). Take the semi-finished jam to a cool place and leave for 8-10 hours to infuse. After this, boil the second part of the syrup from the remaining sugar and water, add this syrup to the basin with the thorn fruits, boil for 3 minutes, leave for 6 hours and boil until tender with short breaks of 10-15 minutes.

UNRIPE FIG JAM

Ingredients:
100 g small green figs, 400 g sugar, 1 lemon.

Preparation:
Soak the selected and washed figs in lime water for 6 hours, then rinse well and cook in sweetened water, adding lemon. Then drain the water, prepare sugar syrup in it, cool, immerse the figs in the syrup and cook the jam until tender.

FIGS IN SUGAR SYRUP

Ingredients:
1 kg of white figs, 1 kg of sugar, 150 g of water, 2 g of citric acid, 1 g of vanillin or a vanilla stick (the norm is indicated on the package)

Preparation:
Peel not very ripe figs, boil a little in water, drain the water. Prepare sugar syrup, cool, immerse figs in it and cook until tender for 30 minutes. At the end of cooking, add citric acid, vanillin and, if desired, a few clove buds.

Prepare this jam. You will not need to prepare mint for tea (dry it). A spoonful of this jam. When placed in tea, it will add flavor to properly brewed tea. And don't forget - mint is calming. Relax with mint jam!

Ingredients:
400 g mint leaves, 1 kg sugar, 1 teaspoon citric acid, water.

Preparation:
Wash the mint leaves in cold water, place in a sieve, place in a towel and pat dry carefully. Then pour them into a saucepan, pouring 500 g of sugar, pour citric acid solution on top, shake again, cover with a lid and leave for 6 hours. Pour the remaining sugar into 1 glass of water, boil the syrup, skim off the foam and pour over the leaves that have already released the juice. After 6 hours of exposure, put on low heat, boil for no more than 5 minutes, then pour the hot jam into sterilized half-liter jars and roll up the lids.

RAW QUINCE JAM

Wash the quince fruits, pour over boiling water, dry and grate on a coarse grater (do not use the core of the fruit with seeds). Mix the resulting mass with sugar in a 1:1 ratio, place in sterilized glass jars, close with lids and store in a cool place.
Note. The remaining cores with seeds can be used to make fruit vinegar or compote.

RAW Viburnum JAM

Wash the viburnum berries, separate from the bunches, mash and mix with sugar in a 1:1 ratio. Place in glass jars, close the lids and store in a cool place. Note. Do not remove the bones from the workpiece. During storage, they release healing substances into the juice, and the value of the jam only increases from this.

RAW GOOSEBERRY JAM

Wash unripe green gooseberries (when the seeds in them are still soft), dry, mince or beat with a mixer, mix with sugar in a 1:1 ratio, place in boiled glass jars, close the lids and store in the refrigerator.

RAW CURRANT JAM

Peel the currants from the branches, rinse with water, dry, pass through a meat grinder or chop with a mixer. Mix the currant mass with sugar (combine 1 part currants with 1.5 or 2 parts sugar). Pack the jam into sterilized glass jars, close with sterile lids and store in a cool place.

RAW RASPBERRY OR BLACKBERRY JAM

After picking, remove the sepals from raspberries and blackberries (do not wash them!). Mix the berries with sugar (combine 1 part of the berries with 1.5 or 2 parts of sugar), place in sterilized glass jars, close with lids and store in a cool place.

RAW BLACK ROWAN JAM

Separate chokeberry (chokeberry) berries from the branches, rinse, blanch in boiling water for 1 minute, dry and grind using a mixer or meat grinder. Mix the resulting mass with sugar (700 g of sugar per 1 kg of berries), add 3 g of citric acid, place in sterilized glass jars and close with lids. Store in a cool place.

RAW PLUMS AND CHERRY PEARL JAM

Rinse the plums, pour over boiling water, wipe dry, remove seeds, chop with a mixer or mince and mix with sugar in a 1:1 ratio. Pack into small sterilized jars, close with sterile lids and store in a cool place. Use the same method to prepare cherry plum jam.

RAW FEIJOA JAM WITH NUTS

Wash feijoa fruits, pour over boiling water, wipe dry and grind with a mixer or mince. Then mix with sugar in a 1:1 ratio, add chopped walnut kernels or hazelnuts (per 1 kg of jam - 100 g of peeled nuts), put in sterilized jars, close with lids and store in a cool place.

APPLE PELTA

Ingredients:
2 kg of hard sweet apples, 1.75 liters of water, 1-1.7 kg of sugar.

Preparation:
Wash the apples, cut them into quarters, and cut each quarter in half crosswise. There is no need to peel apples from seeds and skin. To prevent apples from darkening during peeling, place them in cold water. Cook the prepared fruits over low heat. However, you cannot stir them, otherwise they will boil. After 15 minutes, pour the broth through a sieve into another bowl, cover it with a sieve and pour in the apples. Keep the apples on the sieve for at least 30 minutes. Strain the settled broth through cheesecloth again. After this, take 1 kg of sugar for 1 liter of purified broth, dissolve it over very low heat and cook the pellet carefully over low heat so that it does not overcook, otherwise the pellet will not thicken as it should.

RASPBERRY or BLACKBERRY PELTA

Ingredients:
1 liter of raspberry or blackberry juice, 1 kg of sugar.

Preparation:
Carefully wash raspberries or blackberries, then squeeze the berries in small portions through double gauze, making sure that the juice is clear. Let the juice settle and then, having dissolved sugar in it at a ratio of 1:1, cook the pelta like jam, periodically skimming off the foam.

FAMOUS

This is interesting: Kiev dry jam resembles familiar candied fruits. Only it was prepared according to an old recipe. They say that the first to discover it to the people of Kiev was an Austrian pastry chef, Catherine’s courtier. When they were visiting Kyiv, the cook broke his leg and stayed longer. And in order not to get bored, I decided to teach my hospitable hosts how to cook such a sweet. But in fact, the people of Kiev knew the recipe for dry jam even before the 18th century - such a dessert was supplied to different places throughout Europe and to Russia. But later this candied fruit jam began to be called “balabushki” - in honor of the dynasty of Kyiv confectioners who “put production on stream.” Two factories and shops were opened in Kyiv.

Preparation: Boil prepared fruits (fruits or berries) in 65% sugar syrup (650 g of sugar per 1 liter of water) and leave in it for 8 hours. Then separate the fruits from the syrup, sprinkle them with sugar, mix well, sift out excess sugar and dry on a baking sheet in a hot open oven at 35 -40 * C for 10 hours. Pack the finished dry jam in a plywood box or cardboard box, having previously lined it with parchment paper. You can also store it in a glass jar. And be sure to store in a dry place.

Note: In this way you can prepare dry jam from any fruit, only for plums you need to prepare 70% sugar syrup.

GLAZED APRICOTS

Boil the jam until tender (800 g of sugar per 1 liter of water), place the fruits in a sieve and let the syrup drain. Then place them in supersaturated sugar syrup and continue cooking until sugar crystals begin to form on the surface of the syrup. Then remove the fruits and dry them in the oven. Ready apricots should be transparent, covered with a thin film of sugar. NOTE: Other fruits can be glazed.

CANDIFIED FRUIT(I)

Ingredients:
4 lemons, 1 liter of water, 750 g of sugar.

Preparation:
Make a medium-thick syrup from sugar and water. Cut the lemons into slices 2 cm thick and boil in water until softened, then transfer them to cold water for 15 minutes, then remove, dry with a napkin, put in hot syrup and continue cooking until completely thickened. After this, remove the jam from the heat, cover the dish with a lid and shake until the lemon slices have cooled and are covered with a sugar crust. Place the finished slices on parchment, lightly greased. oil and dry. In the same way you can candy oranges, tangerines, grapefruits, pineapples and other fruits. It’s good to add vanilla, cinnamon or ginger sticks to the syrup. Feel free to experiment!

CANDIFIED FRUIT(II)

For preparation, it is recommended to take several varieties of ripe, but not overripe fruits. Peel the fruits, remove the core (for example, apples) and place in an enamel bowl.
Prepare syrup (for every 500 g of sugar - 250 g of water), bring to a boil, pour syrup over the fruit, cover with a lid and leave in a cool place for 24 hours. The next day, drain the syrup, boil until thick and pour it over the fruit again.
Repeat until all the liquid has evaporated. This procedure should last 8-10 days. After this, place the fruits on parchment, lightly greased with vegetable oil and let them dry. To keep the sugar white, you can pour a little lemon juice into the syrup (for 1 liter of syrup - the juice of 1 lemon), and a stick and two vanilla.

Jelly and mousse darken and take on the taste of aluminum cookware.

Jelly and mousse should not be stored at sub-zero temperatures, as this will worsen its taste and appearance.

Blanching the berries should be done in an enamel colander with a lid over boiling water in a saucepan. Blanching time for soft-skinned berries is 1 minute, for harder-skinned ones - 2 minutes.

Dried fruits and vegetables soaked in hot boiled water for one and a half to two hours will successfully replace compotes. They can also be used in fruit salads and as a pie filling.

It is better to store dried fruit at home in sealed glass jars or paper bags placed in tightly tied plastic bags. This way the fruit can be stored for years.

If the jam thickens less as described in the recipe due to the unripeness of the fruit, boil it again and check for readiness by lightly dripping on a saucer.

When preparing jams, it should be taken into account that as the weight of the components changes, the cooking time also changes.
Peaches and apricots for compotes are easy to peel. To do this, soak the fruits in boiling water for 2-3 minutes and then remove the skin. Compote made from peeled fruits is less likely to spoil.

Black currants must first be blanched for 2-3 minutes in boiling water, then they will not be dry in the jam.

If the puree of berries and fruits increases in volume and bubbles appear, it means that it needs to be digested urgently - fermentation has begun in it.

If you pick your own fruits, you should wash them as little as possible before cooking. If you buy it in a store, you need to wash it as thoroughly as possible. Without tearing off the stems, strawberries and raspberries should be laid out on paper to dry and only then sorted.

It is better to prick berries and fruits with hard skins (gooseberries and plums) with a sharp stick, then during cooking they will better absorb the syrup.

In order for the berries in the jam to retain their shape and natural aroma, you need to pour the washed and peeled berries with hot berry syrup for 3-4 hours and only then start cooking.

If the jam is already overcooked and can become sugary, then this can be easily avoided by adding 1-2 grams of citric acid per 1 kg.

It is better to cut the fruits for compote (jam) into equal slices, then when cooking they will arrive at the same time.
Blanching the berries should be done in an enamel colander with a lid over boiling water in a saucepan. Blanching time for soft-skinned berries is 1 minute, and for harder-skinned ones - 2 minutes.

Glazed candied fruits can be prepared by adding sugar at the end of cooking the jam and cooking it. Then you need to pour it into a colander with candied fruits, let it drain and then dry it.

Peaches and apricots for compotes are easy to peel. To do this, soak the fruits in boiling water for 3-5 minutes and then remove the skin. Compote made from peeled fruits is less likely to spoil.

Chokeberry jam will not be bland if you add some apples, citric acid, or use red currant juice instead of water. Before this, the berries need to be blanched for 5 minutes in boiling water.

Black currants must first be blanched for 2-3 minutes in boiling water, then they will not be so dry in the jam.

Fruits and berries with stains and bruises can only be used for making compotes. It is better to select whole and undamaged ones for jam.

Plums and cherries for jam should be absolutely ripe, but pears, peaches, apricots, strawberries and raspberries are better unripe - they will be less boiled.

If you pick your own fruits, you should wash them as little as possible before cooking. If you buy it in a store, you need to wash it as thoroughly as possible. Strawberries and raspberries, without tearing off the stalks, should then be laid out on paper to dry, and only then sorted out.

If the jam does not thicken for a long time, then you can add a little lemon juice or applesauce to it, then it will thicken quickly.

Just like throughout the world, and maybe even more, sweets have always been loved in Russia. And one of the most common, most beloved sweet dishes in Russian cities and villages has always been jam. Even in the leanest, stingiest times, housewives tried to prepare at least a few jars of sweet, fragrant jam that smelled of the generous summer.
Cooking methods were often kept secret, and a well-prepared treat was proudly boasted to guests. And these good traditions are still alive today. Every home, every family must have a carefully prepared jar of this delicious and fragrant dessert.
Almost any berries and fruits are suitable for making jam. Ripe aromatic strawberries, cherries and currants, strong ruddy apples, peaches and apricots, blueberries and blueberries loved by many, and even such exotic fruits for our region as walnuts and green tomatoes, everything goes into use.
Various additives will also come in handy when making delicious jam, for example, cherry leaves are suitable for gooseberry jam, black currant leaves can be added to white currant jelly, and jam made from watermelon and melon rinds is unthinkable without vanilla and lemon juice. Jam also differs in its consistency, thick, homogeneous jam is convenient to spread on morning toast or a sandwich, and the jam itself, which has a much thinner syrup consistency, but whole berries, is so pleasant to eat with tea on cold winter evenings.
Today there are an endless number of recipes and methods for making jam. The cooking time, the method of preparing berries and fruits, and even the base of the syrup differ. Some people make jam using sugar syrup, while others, remembering old traditions, cook berries in honey. Everyone can choose a recipe according to their strengths and means. And yet, the basic principles of cooking, little secrets and tricks developed by generations of our ancestors are still relevant today.
The most important tips and secrets that can help even those who are going to cook this sweet dish for the first time, and will fully explain to you how to make jam:
1. When choosing dishes for cooking your jam, try to pay attention to deep and wide basins or pans made of copper, aluminum or stainless steel. Copper jam basins with a comfortable long handle were considered the best at all times. The jam is prepared quickly in such a bowl, which helps preserve the color and aroma of the berries.
However, it is important to ensure that a green coating of copper oxides that are harmful to health does not form on the inner surface of such a basin. Basins and pans made of aluminum and stainless steel do not have this drawback. But it’s better to refrain from using enamel cookware; there’s too much of a chance that your jam will burn and be completely spoiled.
2. Try to choose the best and freshest berries and fruits for jam. Of course, the ideal berries for making jam can only be those that you collected from your garden on the day of cooking, but, unfortunately, this is not available to everyone. When buying berries at the market or in a store, try to give preference to local fruits.
Such berries and fruits make a much shorter journey to our table, which means they retain the fullness of taste and aroma much better. It is better to take most berries and fruits when they are not fully ripe, but choose absolutely ripe cherries and plums. Carefully ensure that your berries do not have any visible flaws, damage, dark spots, or bruises. Don’t forget to smell the berries before buying, because the brighter and more expressive the aroma of fresh fruits is, the more tasty and fragrant your jam will be.
3. In order to make truly tasty and beautiful jam, you must first prepare the sugar syrup correctly. After all, only with well-prepared syrup can you make jam of the best quality; such jam will have clean, transparent syrup and whole, beautiful and aromatic berries. Making this syrup is not difficult at all.
Take 1 kg. sugar, pour into a bowl for making jam, add ½ cup of clean water and bring to a boil, stirring constantly. After boiling, slightly reduce the heat, stop stirring and cook the syrup, shaking the bowl only slightly, trying to prevent caramelization. Your syrup will be completely ready when it flows from a spoon dropped into it in a thick, viscous stream. You will see that berries cooked in this syrup retain their shape perfectly.
4. When cooking jam, foam will certainly form on its surface, which must be removed, because this foam not only spoils the appearance of your dish, but can also cause premature souring. However, you should not rush and try to remove the foam as soon as it appears.
Just before the end of cooking, let your jam boil as hot as possible and immediately remove from heat, then wait a couple of minutes for the berries to settle. Now feel free to pick up a slotted spoon and carefully remove all the foam that has formed. This method will allow you to most thoroughly remove even the slightest traces of foam without damaging the berries, and, what is also important, it will save your time and effort.
5. It is equally important to correctly track the end of the cooking process. After all, undercooked jam can ferment or sour, and overcooked jam will definitely become sugary and will not be able to please you with its bright taste and aroma. In order to correctly determine the moment when your jam is completely ready, just use simple tips.
The jam is ready when the foam does not disperse along the edges of the basin, but collects closer to the center. In the finished jam, the berries are evenly distributed in the syrup and do not collect near the surface. A drop of finished jam syrup placed on a saucer does not spread, but retains its shape. If all these signs coincide, quickly remove your jam from the heat, it is already completely ready!
6. Let's try to make delicious, bright and aromatic jam from garden strawberries, sometimes unfairly called strawberries. Rinse one kilogram of strawberries thoroughly, being careful not to damage the berries, and remove the green sepals. Let the water drain and transfer your strawberries into a bowl for making jam. Cover the berries with one kilogram of sugar and place in a cool place for several hours until the strawberries release their juice.
Then place the bowl over low heat and bring the strawberries and sugar to a boil while stirring gently but thoroughly. As soon as your jam boils, immediately remove it from the heat and let it sit for 8 hours. Then simmer the jam until tender over low heat, being careful not to let it boil too much. The jam prepared in this way completely retains the bright taste and aroma of the berries, and the syrup turns out clean and completely transparent.
7. It’s even easier to make delicious, aromatic and oh-so-healthy raspberry jam. Carefully sort one kilogram of raspberries, remove the branches and sepals and rinse carefully. Place the berries in a deep saucepan and add one kilogram of sugar. Leave the raspberries with sugar for 4 - 5 hours, then pour the resulting syrup into a bowl for making jam, bring to a boil and cook over low heat for 10 minutes.
Place your berries into the finished syrup, bring to a boil and cook over medium heat for 5 - 10 minutes, gently shaking the basin. Remove from heat, let cool slightly, remove any foam that has formed and pour the jam into jars. This jam completely retains the taste and all the beneficial properties of fresh raspberries, but it should be stored in the refrigerator.
8. A recipe for superbly delicious lingonberry and apple jam is offered to us by M. Syrnikov. Sort out one kilogram of lingonberries, rinse and lightly dry. Peel three sour apples, remove the core and cut each into 8 pieces. Boil sugar syrup from 1 kg. sugar and ½ glass of water, as described above. Pour berries and apple slices into the boiling syrup, bring to a boil again, then remove from heat and leave for 2 hours. Place the cooled jam on the heat again, bring to a boil and cool again for two hours. Then put the jam on low heat and cook until done, gently rocking the bowl and avoiding burning. Cool the finished jam and place it in jars.
9. Delicious gooseberry jam will require painstaking preparation, but will reward you with its exquisite aroma and amazingly beautiful color. 800 gr. Wash the green unripe gooseberries thoroughly, cut off the twigs and remains of dried flowers, use a sharp knife to make a small cut on each berry and carefully remove the seeds. Boil 2 liters of water in a deep saucepan, add 50 - 100 g. fresh cherry leaves, cook for 10 minutes, remove from heat and immediately add prepared gooseberries.
Cover the pan with a lid and leave for 12 hours. Then pour the resulting broth into a separate bowl and remove the cherry leaves. Place 1 ½ kg in a bowl for making jam. sugar, add 1 cup of the reserved broth and cook a thick syrup. When the syrup is ready, pour the berries into it, bring to a boil again and simmer over low heat for 15 - 20 minutes, gently shaking the basin and avoiding burning. Cool the finished jam, remove the foam and pour your jam into jars.
10. Indian cuisine invites us to try the original spicy and piquant jam made from rhubarb and ginger. 400 gr. Rinse the rhubarb stems, peel off any rough skin and cut into thin slices. Place the rhubarb in a cooking saucepan, add 3 tbsp. tablespoons grated fresh ginger, 1 ½ cups sugar and 1 teaspoon chopped lemon zest. Place the pan over the lowest heat and melt the sugar. Be careful not to burn the sugar! When the sugar has completely melted and the rhubarb has released juice, turn up the heat and bring your jam to a boil. Reduce the heat to low again and simmer the jam for 20 minutes until tender. Cool the finished jam and place it in jars. Store in the refrigerator.

Just like throughout the world, and maybe even more, sweets have always been loved in Russia. And one of the most common, most beloved sweet dishes in Russian cities and villages has always been jam. Even in the leanest, stingiest times, housewives tried to prepare at least a few jars of sweet, fragrant jam that smelled of the generous summer. Cooking methods were often kept secret, and a well-prepared treat was proudly boasted to guests. And these good traditions are still alive today. Every home, every family must have a carefully prepared jar of this delicious and fragrant dessert. Today we will try to learn and remember how to make jam.

Almost any berries and fruits are suitable for making jam. Ripe aromatic strawberries, cherries and currants, strong ruddy apples, peaches and apricots, blueberries and blueberries loved by many, and even such exotic fruits for our region as walnuts and green tomatoes, everything goes into use. Various additives will also come in handy when making delicious jam, for example, cherry leaves are suitable for gooseberry jam, black currant leaves can be added to white currant jelly, and jam made from watermelon and melon rinds is unthinkable without vanilla and lemon juice. Jam also differs in its consistency, thick, homogeneous jam is convenient to spread on morning toast or a sandwich, and the jam itself, which has a much thinner syrup consistency, but whole berries, is so pleasant to eat with tea on cold winter evenings.

Today there are an endless number of recipes and methods for making jam. Cooking time and method vary preparing berries and fruits, and even the base of the syrup. Some people make jam using sugar syrup, while others, remembering old traditions, cook berries in honey. Everyone can choose a recipe according to their strengths and means. And yet, the basic principles of cooking, little secrets and tricks developed by generations of our ancestors are still relevant today.

Today “Culinary Eden” has prepared for you a selection of the most important tips and secrets that can help even those who are going to cook this sweet dish for the first time, and will fully explain to you how to make jam.

1. When choosing dishes for cooking your jam, try to pay attention to deep and wide basins or pans made of copper, aluminum or stainless steel. Copper jam basins with a comfortable long handle were considered the best at all times. The jam is prepared quickly in such a bowl, which helps preserve the color and aroma of the berries. However, it is important to ensure that a green coating of copper oxides that are harmful to health does not form on the inner surface of such a basin. Basins and pans made of aluminum and stainless steel do not have this drawback. But it’s better to refrain from using enamel cookware; there’s too much of a chance that your jam will burn and be completely spoiled.

2. Try to choose the best and freshest berries and fruits for jam. Of course, the ideal berries for making jam can only be those that you collected from your garden on the day of cooking, but, unfortunately, this is not available to everyone. When buying berries at the market or in a store, try to give preference to local fruits. Such berries and fruits make a much shorter journey to our table, which means they retain the fullness of taste and aroma much better. It is better to take most berries and fruits when they are not fully ripe, but choose absolutely ripe cherries and plums. Carefully ensure that your berries do not have any visible flaws, damage, dark spots, or bruises. Don’t forget to smell the berries before buying, because the brighter and more expressive the aroma of fresh fruits is, the more tasty and fragrant your jam will be.

3. In order to make truly tasty and beautiful jam, first of all you should prepare the sugar syrup correctly. After all, only with well-prepared syrup can you make jam of the best quality; such jam will have clean, transparent syrup and whole, beautiful and aromatic berries. It’s not at all easy to cook this syrup. difficult. Take 1 kg. sugar, pour into a bowl for making jam, add ½ cup of clean water and bring to a boil, stirring constantly. After boiling, slightly reduce the heat, stop stirring and cook the syrup, shaking the bowl only slightly, trying to prevent caramelization. Your syrup will be completely ready when it flows from a spoon dropped into it in a thick, viscous stream. You will see that berries cooked in this syrup retain their shape perfectly.

4. While cooking jam, foam will certainly form on its surface, which must be removed, because this foam not only spoils the appearance of your dish, but can also cause premature souring. However, you should not rush and try to remove the foam as soon as it appears. Just before the end of cooking, let your jam boil as hot as possible and immediately remove from heat, then wait a couple of minutes for the berries to settle. Now feel free to pick up a slotted spoon and carefully remove all the foam that has formed. This method will allow you to most thoroughly remove even the slightest traces of foam without damaging the berries, and, what is also important, it will save your time and effort.

5. It is equally important to correctly track the end of the cooking process. After all, undercooked jam can ferment or sour, and overcooked jam will definitely become sugary and will not be able to please you with its bright taste and aroma. In order to correctly determine the moment when your jam is completely ready, just use simple tips. The jam is ready when the foam does not disperse along the edges of the basin, but collects closer to the center. In the finished jam, the berries are evenly distributed in the syrup and do not collect near the surface. A drop of finished jam syrup placed on a saucer does not spread, but retains its shape. If all these signs coincide, quickly remove your jam from the heat, it is already completely ready!

6. Let's try to make delicious, bright and aromatic jam from garden strawberries, sometimes unfairly called strawberries. Rinse one kilogram of strawberries thoroughly, being careful not to damage the berries, and remove the green sepals. Let the water drain and transfer your strawberries into a bowl for making jam. Cover the berries with one kilogram of sugar and place in a cool place for several hours until the strawberries release their juice. Then place the bowl over low heat and bring the strawberries and sugar to a boil while stirring gently but thoroughly. As soon as your jam boils, immediately remove it from the heat and let it sit for 8 hours. Then simmer the jam until tender over low heat, being careful not to let it boil too much. The jam prepared in this way completely retains the bright taste and aroma of the berries, and the syrup turns out clean and completely transparent.

7. It’s even easier to make delicious, aromatic and oh-so-healthy raspberry jam. Carefully sort one kilogram of raspberries, remove the branches and sepals and rinse carefully. Place the berries in a deep saucepan and add one kilogram of sugar. Leave the raspberries with sugar for 4 - 5 hours, then pour the resulting syrup into a bowl for making jam, bring to a boil and cook over low heat for 10 minutes. Place your berries in the finished syrup, bring to a boil and cook over medium heat for 5 - 10 minutes, gently shaking the basin. Remove from heat, let cool slightly, remove any foam that has formed and pour the jam into jars. This jam completely retains the taste and all the beneficial properties of fresh raspberries, but it should be stored in the refrigerator.

8. A recipe for superbly delicious lingonberry and apple jam is offered to us by M. Syrnikov. Sort out one kilogram of lingonberries, rinse and lightly dry. Peel three sour apples, remove the core and cut each into 8 pieces. Boil sugar syrup from 1 kg. sugar and ½ glass of water, as described above. Pour berries and apple slices into the boiling syrup, bring to a boil again, then remove from heat and leave for 2 hours. Place the cooled jam on the heat again, bring to a boil and cool again for two hours. Then put the jam on low heat and cook until done, gently rocking the bowl and avoiding burning. Cool the finished jam and place it in jars.

9. Delicious gooseberry jam will require painstaking preparation, but will reward you with its exquisite aroma and amazingly beautiful color. 800 gr. Wash the green unripe gooseberries thoroughly, cut off the twigs and remains of dried flowers, use a sharp knife to make a small cut on each berry and carefully remove the seeds. Boil 2 liters of water in a deep saucepan, add 50 - 100 g. fresh cherry leaves, cook for 10 minutes, remove from heat and immediately add prepared gooseberries. Cover the pan with a lid and leave for 12 hours. Then pour the resulting broth into a separate bowl and remove the cherry leaves. Place 1 ½ kg in a bowl for making jam. sugar, add 1 cup of the reserved broth and cook a thick syrup. When the syrup is ready, pour the berries into it, bring to a boil again and cook over low heat for 15 - 20 minutes, gently rocking the basin and avoiding burning. Cool the finished jam, remove the foam and pour your jam into jars.

10. Indian cuisine invites us to try the original spicy and piquant rhubarb and ginger jam. 400 gr. Rinse the rhubarb stems, peel off any rough skin and cut into thin slices. Place the rhubarb in a cooking saucepan, add 3 tbsp. tablespoons grated fresh ginger, 1 ½ cups sugar and 1 teaspoon chopped lemon zest. Place the pan over the lowest heat and melt the sugar. Be careful not to burn the sugar! When the sugar has completely melted and the rhubarb has released juice, turn up the heat and bring your jam to a boil. Reduce the heat to low again and simmer the jam for 20 minutes until tender. Cool the finished jam and place it in jars. Store in the refrigerator.

And on the pages of “Culinary Eden” you can always find many new and proven recipes that will certainly help you find the answer to the question of how to make jam.

Jam can be made from various fresh fruits and berries.

Fruits and berries used for jam must be fresh, not overripe, and well sorted.

The ratio of sugar to the amount of fruits and berries can be different - from 1 to 2 kg per 1 kg of fruits or berries, which depends mainly on their acidity.

The correct ratio of fruits or berries and sugar makes it possible to obtain jam of the best taste, with a sufficient amount of syrup and shelf-stable.

Cooking jam consists of two main stages - boiling the syrup and boiling fruits or berries in the prepared syrup.

Cooking fruits or berries in syrup can be done once, when the entire amount of syrup is used at the same time, and repeatedly, when fruits or berries are poured with part of the syrup, leaving about half or one third to be added during subsequent boilings.

Repeated cooking is used when it is necessary to obtain jam of good presentation, with clear syrup and whole, not boiled fruits or berries.

If the jam is prepared for use in cooking, as a semi-finished product for sweet dishes or flour products, then you can limit yourself to one-time cooking.

In some cases, the simplest methods of repeated cooking can be used: the fruits are boiled in weak syrup (0.5 kg of sugar per 1 liter of water), then left for a day, then the syrup is drained, 0.5-0.75 kg is added to it sugar (for each liter of syrup), boil for 15 minutes and pour it over berries or fruits. After this, let the jam stand for 5-6 hours, and then cook until done.

Cook the jam as follows: when the syrup boils, remove the jam from the heat and after 10 minutes put it back on the fire. Typically, this cooling of the jam is repeated 5-6 times until the cooking process is completed.

Repeated cooking is used for large fruits and berries: apricots, plums, apples, peaches. For some fruits and berries, regardless of the further use of jam, repeated cooking is not required.

In all cases, when making jam, sugar syrup is first prepared.

The syrup is cooked in a copper basin, in aluminum or enamel pans. Before cooking, sift the sugar, pour it into a basin or pan and add water in the specified proportion. Boil the syrup until the sugar is completely dissolved, then remove the bowl from the heat, add the berries or fruits, put them back on the fire, let it boil over high heat, shaking the bowl slightly so that the berries or fruits are immersed in the syrup. When finishing cooking, remove the foam and lightly shake the container with jam.

It is very important to determine the moment the jam is ready, since its quality and further preservation depend on this.

Here are the following signs that the jam is ready. If a drop of syrup poured onto a saucer does not spread, but retains its shape, the jam can be considered ready. In addition, in the finished jam, the berries or fruits do not float to the top, but are evenly distributed in the syrup and in most cases become transparent.

To cool, pour the jam into a porcelain or ceramic bowl, then transfer it to the prepared container and close tightly.

The jam should be stored in a cool, dry place.