What happens if you cook jam for a long time. Enameled bowls and pots

During the ripening season of berries and fruits, many housewives prepare jam, wanting to keep the fruits until winter. This delicacy is really tasty, fragrant and healthy, but often finished product becomes liquid. To avoid such a slip, you can use different jam thickeners. They are added at and jam to make the product acquired bright color and desired consistency. Details about them are presented in the article.

The use of these products does not cause difficulties, besides, for the preparation of the product, it is not necessary to increase the sugar rate. The fruit mass is boiled for about 10 minutes. The finished delicacy retains vitamins, the berries remain intact, and the consistency of the jam will be thick. Jam thickeners are used in both working conditions, as well as in home cooking. You can find various reviews of hostesses about the use of these tools, but most of them use proven methods to make the product thick.

The choice of containers and components for jam

Every hostess knows the intricacies of cooking their dishes. This is evidenced by numerous reviews, which provide tips for getting tasty and healthy desserts. Jam can be prepared in a copper, aluminum or enameled container. It is important that it is wide and the walls are low. Then the product warms up evenly and the liquid evaporates better.

Berries and fruits should be picked in sunny, dry weather. The fruits must be ripe and undamaged. Bones must be removed before the heat treatment of raw materials. If the berries have a thick skin, it can be pierced with a toothpick. In the case when the fruits gave a lot of juice, it is recommended to drain the excess. Sugar is better to use white, not cane. Moreover, it is not added immediately, but in parts.

Pectin

It is a popular jam thickener. The word from Greek is translated as "connecting". It has the ability to dissolve in water, followed by combination with acids and sugar without distorting their taste, so pectin is suitable for any gelatinous products.

This substance as a natural chemical compound is found in various fruits and vegetables. Most of all pectin is in apples and pulp - a processed product. It is also found in citrus fruits, pumpkin, sunflower. In demand in culinary apple pectin. It is created by squeezing and concentrating the apple mass, after which the intermediate product is dried. The result is a natural, plant-based polysaccharide, presented in the form of a white powder, which has no smell.

Cooking Properties

Retains the aroma of the product. boiled with pectin for 10 minutes. For the standard version, when no thickener is used, more heat treatment time will be required, and the final product will turn out to be less aromatic and with a sweeter taste.
Berries and fruits remain whole, do not boil soft. The jam takes on the color of fresh berries.
With this cooking, more of the finished product is obtained.
Pectin is recognized as a harmless component, but you should not use it often. Due to an overdose, intestinal obstruction, allergies are possible.

Cooking with pectin

The addition of pectin depends on the sugar and wateriness of the fruit. For 1 kg of fruit, it is enough to use 5-15 g of the substance. If the ratio of sugar and liquid is 1:0.5, then 5 g of pectin will be required. At 1:0.25 - up to 10 g. If there is no sugar in the jam at all, then 15 g of pectin can be added per 1 kg.
How to make jam thick? You need to add pectin to the boiled fruit mass, previously mixed with granulated sugar, this will help to avoid the formation of lumps. After this, cooking should last no more than 5 minutes so that the gelling properties do not disappear from the substance.

Quitin

The jam thickener “Kvitin”, due to the presence of pectin in its composition, has a gelling effect, so it also does not require long-term cooking of the dessert. It only takes 5 minutes to prepare it. The tool will make the product tastier and healthier, since the vitamins will be preserved.

1 sachet of thickener for Kvitin jam is enough to cook 2 kg of products. It is used to produce jam and marmalade. The result is a delicacy with a thick, viscous texture.

Starch - can it be used?

It is a white powder, tasteless and odorless. It is obtained from potatoes, rice, wheat and corn. AT cold water the substance does not dissolve, but in the hot it becomes a transparent gelatinous mass - a paste. It is used when cooking kissels, compotes, custards, sweet sauces, and sometimes jams.

Reduced with starch taste properties product, so you need to add more sugar, citric acid. How to make jam thick? If the product is liquid, then a few minutes before readiness, add a little of this substance, which is previously diluted in a small amount of water. After that, cooking continues for no more than 3 minutes. The cooled product will be quite thick.

Gelatin

The human body needs amino acids and minerals. They have a beneficial effect on the health, condition of the skin, nails, hair. These components are found in gelatin, which is obtained thanks to heat treatment bones, tendons, cartilage of animals and fish. The substance eliminates the feeling of hunger, so the product is considered dietary. In 100 g of gelatin, there are only 355 kcal.

Gelatin is used to obtain jellied products, creams, ice cream, jams. Thanks to him, the sugar does not crystallize. How to use a jam thickener? To prepare a blank for the winter, you will need berries (1 kg), sugar (1 kg) and gelatin (40 g). Dry substances are mixed and then cooked sweet product following the recipe.

agar agar

This jam thickener is made from seaweed containing iodine, iron and calcium. The substance is presented in the form of a white powder, odorless and tasteless. vegetable substitute gelatin. Used in confectionery.

The list of advantages of this substance includes the following features:

It does not contain fat, so the product is dietary.
Iodine, which is rich in agar-agar, restores the activity of the thyroid gland.
This thickener is of plant origin, and therefore agar-agar can be used by people who adhere to vegetarianism.
Its composition helps to cleanse the body and strengthen the immune system.
With cooking, the properties of the thickener are not lost.

Although the substance has beneficial features, yet you need to consume it, not exceeding allowable rate so as not to bring the matter to intestinal upset. It should be borne in mind that agar-agar cannot be combined with wine and fruit vinegar, sorrel, chocolate, black tea.

How to cook jam with this substance? For 1 glass of liquid, add 1 tsp. thickener. It is poured with water for half an hour, after which it should swell. Then the liquid must be brought to a boil, while the mass must be constantly stirred so that there are no lumps and sediment in it. The resulting solution is poured into the finished jam, which should be thoroughly mixed. After preparation, the product can be laid out in jars. Cooling, agar-agar is converted into a transparent gel.

Cooking

Recipe thick jam simple. It is enough to complete all the steps:

Fruits or berries must be crushed, leaving for several hours to form juice.
Juicy fruits can be chopped with a blender or processed through a meat grinder, and then discard the puree in a colander.
Excess juice must be drained, leaving a thick part of the fruit, which will be used for jam. It is important, however, that the juice covers almost all the fruits or berries placed in the cooking container.
At the end, add chopped lemon. It makes the product jelly-like.
Sugar increases the volume of the syrup by about 60%.
So that the jam is not liquid, sugar should be added gradually, little by little. So the finished delicacy will get the necessary consistency, besides, the product does not crystallize.

Other thickeners mentioned above can also be used, with which it turns out no less tasty and useful product. It is important to monitor the amount of added substance so that the delicacy does not turn out to be too viscous. If the jam will be used for making pies and cakes, you can add not more a large number of breadcrumbs.

Thus, natural jam thickeners allow you to get a wonderful dessert. Each housewife has her own options for making jam, but sometimes you can use proven thickeners, as they make cooking easier. Thanks to them, delicious and healthy desserts in which all valuable vitamins are preserved.

I love this occupation since childhood, when I didn’t really cook myself, but only helped my mother and grandmother. There is some kind of naturalness, solidity and calmness in this. And if you cook jam in a copper basin, then in general, I don’t know why, but you feel like a real lady.

Mom and grandmother always cooked " long» . They made sure that the syrup remained clear and the berries kept their shape. To do this, it is boiled for several days - each time only bringing it to a boil and leaving it to infuse before the next heating. I love this jam, but at some point I thought about other options.

Firstly, I always liked the rare collapsed berries more. Like cookie crumbs or meat left on a bone, they have an irresistible charm. And secondly, when the season is in full swing and you really need to cook a lot of fruit, you also begin to care about speed. So I switched to a quick jam.

Berries and fruits

This method works best for strawberries, apricots and plums. It goes well with peaches and nectarines. Depending on the volume of fruit, the process takes from 30 minutes to 1 hour. The result is a thick non-uniform with a very bright color and taste. original product. Required Ingredients- only fruits/berries and sugar.

By varieties, medium-sized bright orange apricots with red barrels are best suited ( they are quite sour and juicy, jam benefits from this). From plums - prunes ( dark oblong plums with a blue bloom that looks like frost). Any strawberry is suitable, even a little unripe.

Sugar

Like many, I keep trying to put in jam less sugar. But since it is critically important for me that it is well stored all year without a refrigerator, it is impossible to put less than 70% of the weight of fruits / berries. If you have a capacious refrigerator or cellar, you can lower the proportion to 50% and 25%.

Dishes

In addition to fruit and sugar, you will need cooking utensils and storage containers. In cooking utensils, the main thing is the size. The wider the pot, the better. In this case, thanks to a thin layer and a large evaporation area, the jam cooks faster and retains a maximum of color and taste. If there is a copper basin - fine. If not, steel and aluminum pans are fine too.

In my opinion, it is most convenient to store in glass jars with ordinary screw caps, which are always full in the household. Through simple home sterilization, they turn into a reliable container.

How to cook jam

First you need to prepare the fruit. For strawberries - tear off the tails, for apricots and plums - remove the pits and cut into halves or quarters. Slightly overripe barrels can not be cut, but if mold is visible somewhere, it must be removed.

Prepared fruits must be weighed and sugar measured in relation to them ( at your discretion, 700 g - 1 kg for jam stored at room temperature, and 250 - 700 g for jam stored in the refrigerator).

In a saucepan with a diameter of 28-30 cm, it is better to cook no more than 3 kg of fruit at a time. And in a smaller pan, respectively, less. If all the fruits do not fit at one time, it is better to divide them into two or three servings. Otherwise jam you have to cook for a long time, from which it can turn brown and lose its taste and aroma.

Put fruit in a saucepan, pour in half a glass of water and put on fire. First on strong, and when the water boils, reduce to weak. Cover and cook for approximately 10 minutes. Fruit should settle and release a lot of juice. If you don't have time, cook for another 5-10 minutes.

Remove the lid and add sugar. Stir and bring to a boil over medium heat. Now, stirring occasionally, the jam should be cooked without a lid. Depending on the amount of fruit / berries and the thickness of the layer, it will take from 20 to 40 minutes. As it boils, the color will deepen and the syrup will become clearer. Watching is a pleasure! Taste the jam as you go and add some if you like. lemon juice.

To test readiness, put the saucer in the freezer for 15 minutes. Drop a teaspoon of jam syrup on a cold saucer, return to the freezer for 30 seconds and remove. If the syrup has seized into a confident jelly and does not flow when the saucer is tilted, then it is ready. Turn off the fire.

Sterilization

Prepare jars and lids. By volume - from 1 kg of fruit cooked with 1 kg of sugar, approximately 1.6 liters of jam are obtained. The size of the cans doesn't matter. The main thing is that the lids are not damaged and screwed tightly. Boil the kettle and scald the jars with boiling water ( above all - from the inside and outside around the thread). Place the lids in a bowl and cover with boiling water. This procedure is far from being true sterilization but for storage homemade jam it is enough.

Storage

Spill jam jars need to be hot. If it has cooled down, bring it back to a boil. Fill jars completely. Then screw the caps on tightly. Almost no air gets into a full jar. And due to the fact that the jam is already cooling in closed jar, the lid, as it were, is pulled inward and a very reliable lock is obtained, which then opens with a characteristic click. It is better to store in a dark and as cool place as possible.

And then, on cool winter evenings, take it out, spread it on buns and toast with butter, add it to homemade pies, pour it into porridge or tie jars with a ribbon and give it to good people with a smile.

Jam is any delicacy of the sweet tooth. AT modern society, when food industry has reached a high level of production, you can buy almost any jam in the store. We will not judge its quality, because it depends on the manufacturer. But you can cook this dessert yourself. This is exactly what our mothers and grandmothers did quite recently. How to cook jam so that it is tasty and fragrant?

Properly prepared jam retains acids and sugars, which are found in large quantities in fruits. In addition, it has the taste and aroma of fresh fruits.

The very first thing to do before making jam is to choose the right dishes. Previously, jam was boiled in large aluminum or brass basins. You can use the container of stainless steel. Do not expect to cook a large amount of sweet treats at once. This greatly affects its quality. Take a container designed for about 2-6 kilograms. With a larger volume, you have to constantly mix the berries, which leads to their deformation. In addition, the duration of cooking increases and the taste, and the aesthetics of the jam, deteriorate.

Before you cook jam, you need to rinse and dry the cooked dishes.
Now let's get to the fruits. They need to be sorted out and washed. delicate fruits spread in a colander and lower it several times in a container of water. It is desirable that the fruits are the same, then the jam will boil evenly.

Jam is made in several ways. Sometimes syrup is prepared and then cooked berries or fruits are poured over it. After that, they are boiled. Some recipes for how to cook jam require repeated cooking. But tender berries are boiled once so that they retain their shape and appearance.

Do as follows. Pour into container required amount granulated sugar. Then water is added there and boiled until completely dissolved. Fruits are poured with this syrup and boiled. During the cooking process, a foam is formed, which must be removed.

The readiness of the jam is determined by the absence of foam and the density of the liquid. If the fruits are not sour, then for more rich taste add a little lemon juice or citric acid.

Properly prepared jam is transparent and the ratio of syrup and fruits in it is proportional.

And now a few recipes for this delicacy.

Here's how to cook The recipe is for one kilogram of fruit. First you need to prepare the syrup. To do this, dissolve in 1.5 cups of water 5 cups of granulated sugar. Let's boil. Preparing fruits. You can use whole apricots with pits, or you can remove the pit. But keep in mind that if there is a seed, the shelf life of the jam decreases. Then pour the prepared fruits with syrup. Cook for about 3 minutes and then remove from heat. We stand it for 7-8 hours. We repeat this procedure 3-4 times. At the end, add half a teaspoon of citric acid and a little vanillin. The jam should be clear, almost amber in color.

And finally, how to cook. This is a tender berry, and therefore such a dessert is not cooked for long. Prepared raspberries should be covered with sugar and set aside for 5-6 hours. She has to let the juice out. For one kilogram 1-1.5 kilograms of sugar. Then we put the container on the fire and cook. When foam forms, it must be removed. After the jam boils, cook it for about 20 minutes. By this time the foam should be gone. Then we pour it into banks.

Making jam is a labor intensive process. But tasty homemade treat worth the time and effort spent.

Everyone knows the taste of jam since childhood. Our grandmothers stocked them for future use in order to enjoy a sweet treat on cold winter evenings. But does everyone know how to cook it properly?

How to cook jam

Jam in winter - a piece of summer in a jar. How pleasant it is to open a jar of jam on frosty winter evenings and remember the warmth and sun. Proper jam looks very nice. In dense clear syrup evenly distributed berries or pieces of ripe fruit. Although some craftsmen can cook from zucchini, carrots or chestnuts. There are already many people here, but they still exist general rules when cooking "summer in a jar".

First of all, you need to seriously approach the selection of fruits for jam. Give preference to berries grown in your area. This reduces the risk of storing harmful chemicals for the winter instead of healthy fruits. Slightly unripe fruits are best suited for jam. If you take overripe - there is a risk of getting an incomprehensible mess. Also, do not reflect positively on beauty and palatability product, if raw materials with signs of deterioration are used - rot spots, damage from birds or insects, crumpled sides.
Very important in this business. proper utensils. A copper, not deep basin is best suited. Make sure that there are no rust stains or green deposits on the dishes. Enamelware is not suitable for the simple reason that most often everything burns in it. Which, of course, will spoil the taste of the finished product.
Before you start cooking, the fruits must be carefully sorted out. Remove leaves, crushed berries, seeds and stalks. Also rinse well with clean water.
Properly prepared syrup is the most important thing in preparing this delicacy. The syrup is prepared like this - take the amount of sugar equal to the weight of the berries. If the feedstock is 3 kg, then pour 3 kg of sugar too. Plus, for every kilogram of sand you need to add 200 g of water. Mix everything and bring to a boil over low heat. good syrup will slowly drip off the spoon.
After boiling, pour the berries into the syrup. On the contrary, you can pour jars with berries already laid out with syrup and boil the whole mass.

When cooking, proportions must be observed. If you put less sugar than according to the recipe, there is a risk that the jam will ferment. Should be packaged in glass jars With tin lids. To prevent the jam from becoming moldy, the jars must be dry and thoroughly washed. Also, the storage place for rolled cans should also be dry and well ventilated.

How to cook jam for five minutes

As the name implies, this method is fast, easy and allows you to save maximum amount useful substances in berries and fruits.

For cooking fast way, the berries must be washed, sorted out from twigs, seeds and dried, then transferred to a deep basin and covered with sugar, mixed and left for several hours so that the berries or fruits give juice. Then put on the stove and, stirring, wait until it boils. After that, cook for another 5 minutes. If the jam turned out to be liquid, boil again. You can also add a little citric acid if the finished jam turned out cloying. Then mix thoroughly and boil again.

You can add spices to the jam. For example, apples and pears go well with cinnamon. Orange - with cloves and cardamom.

How to cook apple jam

When making apple jam:

Wash the fruits, cut into pieces, removing the middle. For especially gentle apple jam, fruits can be grated on coarse grater after removing the skin.
Do sugar syrup, mixing sugar and water in proportion to 1 kilogram of sugar 200 ml of water. Pour in the apples. cook on strong fire until the syrup thickens.
Or sprinkle chopped apples with sugar and leave for a couple of hours. Then bring the mixture to a boil.
After the syrup is ready, pour the apple pulp into it and cook over high heat for 5 minutes. Then reduce and cook for another 5 minutes.
Pour into jars and roll up with a tin lid.

If the jam is liquid - what to do

The easiest way to thicken the jam is to add gelatin or agar-agar to it. Also, for this purpose, you can add grated apple pulp, currants, lemon juice or orange peel. These pectin-containing organic products not only give the desired density to the jam, but also add zest to its taste.

So that in the future the jam does not turn out to be too liquid, pay attention to the quality of the berries. Raw materials harvested in rainy weather become excessively juicy. And therefore, it will take more time to digest excess liquid. The same goes for freshly washed berries. Let the water drain before adding raw materials to the bowl.

Tips if the jam turned out to be very liquid:

Don't forget to skim off the foam.
Do not use a saucepan to cook this delicacy - dishes with low walls will help excess moisture evaporate more quickly.
Do not keep the product on fire for 3 hours in a row. It is better to cook it in 3 stages. Boil the raw materials, hold on fire for about 15 minutes. Then turn off the stove and cool the delicacy. Repeat 2 more times.

Mold on jam, what to do

If mold is found after opening the jar, then you can simply remove it and eat the jam, since the mold does not penetrate inside. You can also boil moldy jam with sugar, at the rate of 100 g of sand per 1 kg of jam. Hold on fire for 5-7 minutes. Rolling up such jam again is not worth it. Better rather than him.

Mold can occur if:

The jam is poorly cooked.
Not enough sugar added.
The jars were screwed on with lids still hot. When twisting still hot jars of jam, condensation forms. And excess moisture best friend mold.
The jars were poorly washed or not sterilized.
The finished product was stored in a humid room with poor air circulation.

If the jam has fermented

Fermented jam can be boiled with sugar and put into jars. Calculation of 100 g of granulated sugar per 1 kg of jam.
Add water to it and cook compote. Keep in mind that in this case, the raw materials should not smell strongly of wine.
Add as stuffing to . Having heated up in the stove, all the formed alcohol compounds will disintegrate.
Do homemade liqueur from fermented jam. Place "suspicious" cans closer to the battery. The bacteria will do their job. It is better to remove the lid, and tie the neck of the jar with gauze folded in 1 layer. Usually the process of active fermentation takes 2-3 days. And about 2-3 more weeks for the product to ripen. The readiness of the liquor can be determined by the absence of bubbles and the clarification of the infusion.

There is also such a situation that the jam, on the contrary, candied. This happens due to the fact that the recipe was violated during cooking and a little more sugar was put in than it should have been. It is possible to solve this problem simply by putting the banks in warm water and heat to boiling water. The sugar will dissolve. To avoid this in the future, it is recommended to add a little lemon juice or acid to each jar.

Before we proceed directly to cooking jam, I want to tell you a few chips that will come in handy in the process of making jam.

1. Before making jam from cherries or sweet cherries, it is necessary to soak the berries in salted water, at the rate of 100 g of salt per 10 liters of water, this will get rid of the worms, if they are there.

2. The ratio of cherries and sugar is 1: 1, you can 1 kg of cherries per 800 g of sugar or 1 kg of berries 0.5 kg of sugar, adjust yourself.

3. Instead of lemon juice, you can add a pinch of salt to the jam, this enriches the taste, and the salt is not felt.

4. If planned long-term storage jam, you need to add a gelling powder for jam, or a handful of green gooseberries.

5. In order to avoid foam, when cooking jam, you need to add 1 tbsp. butter, the foam will disappear. Butter will not affect the quality of jam.

6. To preserve color, add 1 tbsp. lemon juice.

Cherry jam recipes with and without pit

Cherry jam with five-minute bone

We need:

1 kg cherries
800 g sugar
5 g gelatin for jam

Cooking:

1. Wash the cherries and cover with sugar, leave for at least 4 hours, preferably at night. Add gelatin, stir and put on low heat, cook.

Be sure to remove the foam and stir. From the moment it boils, cook for 5 minutes.

2. Ready jam, pour immediately into sterilized jars and roll up.

Pitted cherry jam

We need:

2 kg cherries
2 kg sugar

Cooking:

1. My cherry, we clean it from stones. Currently, there are special machines for cleaning,

I use the old-fashioned way, freeing the cherry from the stone with a pin (paper clip).

2. We do not throw away the bones, to them and the resulting juice, when cleaning cherries, add sugar and set to boil until the sugar dissolves.

Then we remove the foam and take out the bones, they can be thrown away, we will no longer need them.

3. In the resulting syrup, pour the cherry and cook until the first boil,

turn off the fire and leave for a day. Then boil the jam for 40 minutes and pack it in sterilized jars.

Pitted cherry jam with almonds

According to this recipe, we also cook jam with raspberries and strawberries.

We need:

1 kg cherries
0.5 kg sugar
30 ml lemon juice
1/4 tsp ground cinnamon
20 g jam gel
150 g almond can be replaced with any nut)

Cooking:

1. My cherries, pitted and covered with half the norm of sugar, left for 4 hours. During this time, the cherry should release juice, about 300 ml, if you add boiled water less.

2. Mix cherries with jelly, the remaining sugar, ground cinnamon, lemon juice and almonds, mix everything, bring to a boil.

Cook, stirring, over low heat for 10 minutes.

Important: for diabetics, we cook jam with fructose or stevia.

Pitted cherry jam recipes

We need:

1.5 kg cherries
1 kg sugar
100 ml apple juice can be canned or nectar)
1 sachet of vanilla sugar
1 tsp cinnamon with sugar, optional

Cooking:

1. Wash the cherry.

Tip: so that the berries do not boil soft, soak the cherries in soda solution 30 minutes (for 1 liter of water 1 tsp of soda).

2. Pour sugar with juice and set the syrup to boil over low heat.

3. We put vanilla sugar and cherries, stir and bring to a boil.

After boiling, cook for 15-20 minutes, do not forget to remove the foam. 10 minutes before the end of cooking, add cinnamon. We close hot in jars.

Yellow cherry jam recipes

About the benefits yellow cherry There is a lot to say, but I want to speak from my own experience. My children, in childhood, and my grandchildren suffered from acetone, I don’t know how in other cities, but in Odessa, children get sick with acetone very often, I can’t say what it’s called correctly, with medical point perspective, but that's not the point. So, yellow cherries help a lot in this matter, in any form.

We need:

1 kg yellow cherries, peeled
1/2 lemon
300 g sugar
1 st. boiled water

Cooking:

1. Washed cherries, we clean them from the stone, with such tools.

2. We shift it into a basin for cooking, and fill it boiled water, we fall asleep sugar. We bet on slow fire and while stirring, cook for 3-5 minutes.

3. Cut the lemon into thin slices, wash it first and pour boiling water over it, be sure to remove the bones, otherwise it will be bitter. Add it to the cherries and boil for 10 minutes, you can simply cover, remove from heat and let stand for 10 minutes, and then boil for 10 minutes and pack in jars and roll up.

Pitted cherry-cherry jam

We need: (jam yield 1.6 kg)

1 kg cherries, pitted
1 kg cherries, pitted
1.5 kg sugar

Cooking:

1. Prepared cherries and cherries, pour into a saucepan, add sugar and put on fire, mix,

after it boils, take out the berry,

and continue to boil the syrup for 30 minutes.

2. We return the berry to the syrup and cook on low heat for 10-15 minutes, put it in a sterilized dish.

Gooseberry jam recipes

Emerald green gooseberry jam

We need: (yield 3 liters of jam)

2 kg gooseberries, green
2 handfuls of cherry leaves
5 st. water (1 st = 250 ml
2 kg sugar

Cooking:

1. Pour water into the pan and put the washed cherry leaves, bring to a boil and boil for 15 minutes, after that, take out with a slotted spoon, set aside 1/3 of them, the rest can be thrown away.

2. My gooseberries, cut off the tails and prick with a toothpick in 2-3 places, this must be done so that the berries do not turn into gruel.

3. In a decoction of leaves, add sugar and cook until the sugar dissolves. Then, pour the berries with this syrup, in portions, so as not to burst, leave for 5-6 hours. You can do it in the evening and leave it overnight.

4. Then put on a slow fire, boil for 2-3 minutes, cool for 6 hours, then put the remaining leaves, mix and cook for 5 minutes.

Transfer the finished jam to sterilized jars.

Raw gooseberry jam

We need:

1 kg gooseberries
1 kg sugar
2 oranges (lemons)

Cooking:

1. Washed gooseberries, pass through a meat grinder with orange, with skin, pitted.

2. Add sugar to this mixture and mix thoroughly until smooth, let stand overnight.

3. Arrange in sterilized jars in the morning, cover nylon lids and store in the refrigerator.

Tip: jam can be divided into plastic bags or glasses and frozen in the freezer.

Recipe for jam from any berry

According to the recipe, you can cook jam from currants, raspberries, strawberries, blueberries, etc.

We need:

1 kg of any berries
1 -1.2 kg of sugar

Cooking:

1. We cover the berry with sugar and leave it overnight.

2. Then we send it to the fire and boil it. To avoid the appearance of foam, put 1 tbsp. butter, and to preserve the color 1 tbsp. lemon juice (OPTIONAL) Cook for 5 minutes, remove from heat and cool until the next day.

3. In the morning of the next day, boil for 20 minutes. We roll the finished jam into jars.

Raw cranberry jam

For a 3 liter jar of cranberries = 2 kg of sugar, 2 oranges, 1 lemon, pass through a meat grinder, mix, add 2 tbsp. vodka. We shift it into jars and close it with nylon lids, you can store it in the basement.

Blackcurrant jam

1st option

We need:

1 kg blackcurrant
1 st. water (1 st = 250 ml)
1.5 kg sugar

Cooking:

1. Pour currants with water and put on fire, bring to a boil. We put sugar in small portions, each time we wait until it dissolves.

2. From the moment of boiling, cook for 5 minutes and distribute the finished jam into jars.

2nd option

We need: 1 tbsp =250 ml

7 art. currants
9 st. Sahara
3 art. water

Cooking:

1. Boil water, put currants, bring to a boil, then add sugar and boil for 20 minutes. Cork in sterilized jars.

Blackcurrant jam without sugar

We need:

1 kg currant
pot of water
towel or pot holder

Cooking:

1. We put a pot of water on the fire, put a towel on the bottom.

2. Fill a 0.5 liter jar with currants and put in a saucepan with water. We warm it up, as the berries settle in the jar, add the berries, and do this until the jar is full, with the top warmed up. Roll up the jar tightly, store in the basement.

Raspberry jam

We need:

1 kg raspberries
800 g sugar

Cooking:

1. Sprinkle raspberries with sugar and leave overnight.

2. Cook the next day, over medium heat for 5 minutes, from the moment of boiling.

3. Ready jam, pour into jars, wrap and leave to cool.

Raspberry jam without cooking

Cooking:

1. Mix 1 kg of berries and 1 kg of sugar and beat in a blender. Pour into jars, cover with nylon lids, store in the refrigerator. Or pour into plastic glasses, cover cling film and freeze in the freezer.

Video: How to sterilize jars and lids

If you read the comments, after watching the video, you will learn even more ways to sterilize lids and jars.

Happy tea drinking in winter!