Jam cooking. How to cook jam from strawberries

Apples are in our country the most common fruits, so they were consumed fresh and allowed for processing. They are most accessible to any family. Therefore, almost every hostess is engaged in the preparation of jam from apples for the family for the winter in the corresponding period. After all, this sweetness is loved by both children and adults: it can be smeared on bread or pancakes, and it is perfectly suitable as a filling in the pies.

Cooking Jema is very similar to the preparation of jam: it is checked for readiness as well as a small amount dripped on a snack plate and look so that he does not grow.

But there are differences in the technological process:

• the finished dish should be poured into hot banks, otherwise it thickens directly in the container where it was boiled;
• in order to achieve the light color of the product, you need to fill with salt water before heat treatment (1 liter of liquid and 1 tablespoon of salt) for 15 minutes.

How to choose and prepare apples

Apples for cooking Jem are suitable for any variety, but especially good sour-sweet fruits. Of the ripened fruits, the jam pieces are obtained, and the peers are suitable for a dish with a homogeneous consistency.

For cooking jam take ripe fruits. Fruit preparation is washing, cutting flares and cores with seeds. Then apples are cut or crushed with a grater to speed up their preparation.

Remove the skin from the fruits at will, but it should be borne in mind that skin on apples contains pectin, and it will be more difficult to achieve a jelly-like consistency. If it is left, then after cooking the flesh is wiping through the sieve.

How to cook jam from apples at home

Most often, the jam is prepared with the addition of sugar, thermal processing is used for its cooking. Apple sweets are distinguished between themselves by the presence of various ingredients and consistency, as well as appearance. Therefore, there are many recipes, where different ingredients and the consistency of the components of the sweet product are combined in different ways.

Simple recipe for the winter

In the jam, quickly cooked according to a simple recipe, you need to give only fruits and sugar in equal amounts. Step by step is preparing it like this:

• prepared fruits are placed on the bottom of the container in which they will prepare, and sprinkle with sand with sugar;
• for some time insist and begin to bring to a boil, stirring;
• when the jam boils, reduce the power of the slab and continue to mix;
• cook for 40 minutes, removing the foam.

If there is a desire to get a thick jam and have a homogeneous consistency, then at the end of the cooking blend, we whip the lot. After the cooking process is completed, the product is decomposed into sterilized banks and shapport.

Apple confiture with cinnamon and lemon

This apple product has a richer taste than an ordinary jam, since it should be boiled with the addition of lemon and cinnamon.

Ingredients:

• apples;
• sugar;
• lemon;
• water;
• cinnamon.

Refined sugar refined in the water and boil syrup. Parallel prepare apples. Then their clutch on a large grater and put into syrup. Washable for an hour, stirring. At the end of the cooking process, lemon juice and cinnamon are put there. Everyone is spilled by sterilized banks and closed hermetically closed.

Apple jam with lingonberry

This is an old recipe that combines apples and a lingonberry, and many people want to cook it today.

Components of the recipe:

• apples;
• lingonberry;
• water;
• lemon acid;
• granulated sugar;
• gelling agent;
• vanilla sugar.

Prepared apples are separated from the skin and core. Then take a saucepan and fold what was cropped with fruit. In another container, a solution is prepared: water pouring and light citric acid, and then the fruit flesh is immersed there, which was cut by slices. Some period apples insist in this solution.

After keeping the pulp of fruit in acidic water, it is poured into that container where the skins are located. Then this pan put on fire and boil 3 minutes. Pectin moves into the solution and, thus, the jam will become more dense.

After cooking, we join and pour the liquid back to the first pan. Boiling fruits for 10 minutes until they decorate. After that, I am pureed by a blender, but not completely, and we leave some pieces and give a lingonberry.

The next step will be mixing vanilla with conventional sugar, and adding a gelling substance. They put on fire and stirring, withstand 5 minutes. Remove the boiling product and bottled on prepared banks, rush with iron lids.

In a slow cooker

Modern technique can greatly simplify the process of cooking apple jam. Make it in a slow cooker is very simple.

Ingredients:

• apples;
• sugar;
• water.

Prepare fruits and remove the skin of them. It is loaded into the device bowl, choose the "pair" function and withstand 10 minutes. Then, a liquid containing pectin remains in the tank, which is put on chopped apples and sugar.

After that, we turn on the "quenching" mode and leave for 60 minutes. After cooking, we are packaged by sterilized tanks and ride.

With orange

If you cook this fragrant jam, it will especially like children.

Ingredients:

• orange;
• apples;
• water;
• sugar.

Apples are welded in water and remove them, and in the remaining liquid put sugar and crushed orange. Here are also returned apples. Stirring, keep them on fire a quarter of an hour. Poured into sterile containers, wechind.

With black rowan

This jam is a vitamin product due to the properties of the black-flow rowan.

Components of the recipe:

• apples;
• rowan;
• sugar;
• water.

Prepared fruits are cut by slices with skin and a middle. Berries are prepared in parallel. In the pan poured water and blanched for 5 minutes black rowan. Then supper apples and cook for 20 minutes, stirring. The container is removed from the fire, cool and sneer.

In the resulting puree give sugar and preparing about an hour, stirring. Enclosed on prepared banks and roll.

In bread maker

This technique is fully adapted to the cooking of the jams, since it presents the "Jam" mode.

Components:

• apples;
• sugar.

Prepared fruits rubbed on a small grater. Then the puree is put into the device and give sugar. Exhibit on the right mode and leave to prepare. In the end, lay down on sterile banks and covered with covers.

Sugarless

It is possible to prepare a wonderful joke and without the presence of sugar.

Components:

• apples;
• water.

Slices of fruits are poured with water and boiled 20 minutes. Then the mass is laid or pudded by a blender. If a product is needed with a larger density - boil repeatedly for a few minutes. Pour into prepared banks and roll.

Without sterilization

You can make billets for the winter and without sterilization, limiting pasteurization.

Components:

• apples;
• sugar;
• water.

Prepared fruit cut into cubes, and in parallel boil water. Blanc fruit 10 minutes. Then the fruits are connected with sugar and add half of the liquid remaining after the blanching. Cook until readiness. Periodically stirred. Pour into banks and shapport.

From sour apples

To prepare the jam on this recipe, apples are chosen with severe gelasting properties that should be thoroughly welded.

Components:

• apple slices;
• sugar;
• lemon juice.

Water poured into the container and fruit blanched. Then they are connected to sugar and bring to a boil and boil half an hour. Purgeted with a blender and add lemon juice. Spilled in prepared banks and roll after their cooling. On the surface of the jam in each container will be a solid film.

Storage

After cool banks be cooled, they are put in a cellar or another cool place. Shelf life for orders - 1 year.

Cooking Jema is troublesome, but in the winter it's nice to bring a bang with a sweet product from the cellar, open it and hear the fragrance of summer gifts.

Jam, jam and jam are often used as synonyms, but this is rooted incorrectly, the concepts, though close, but there are some differences. In the classic jam, the fruits (berries and pieces of fruit) must maintain their shape, the jam is preparing in the consistency of mashed potatoes, the jam is not crushed specifically, but it is boosted to a state when fruits and berries are welded. Sometimes the preparation uses an artificial thickener, gelatin, agar-agar or pectin, but this recipe is no longer a classic jam, correctly call such a dish conforture or jelly.

Jam at home is prepared similarly to jam, only withstands longer, due to this, the consistency becomes more like jelly. Fruits and berries for this treat are absolutely any. Conservation is stored, subject to the rules of preparation, all winter.

A selection of the best preparation recipes Jem

Recipe 1: Home Jam from Apricot

Ingredients:

• 900 g of sugar sand;
• 2 kilograms of apricots, peeled and without seeds.

Fill in a saucepan of 500 ml of water, pour sugar, put on a weak fire and, constantly stirring, prepare until the mixture be boiled. Stop stirring and cook for another 10 minutes. Add apricots to sugar syrup and, interfere with it, prepare 2 1/2 hours. Boil the hot, just welded by jam in sterilized banks (slowly so that they do not burst), slightly cool, then tightly cover the prepared lid.

Recipe 2: Cherry Jam

Ingredients:

• 2 kg of cherries (or cherries) without bones;
• 1 kilogram of sugar sand;
• lemon juice 1, lean.

Put the cherries in a saucepan, pour with sugar and put in a cool place for 3 hours. After pouring the berries with lemon juice, put on the stove and, periodically stirring, prepare 1 1/2 hours on medium heat - until the fineness of the berries. Boil the finished cherry jam in pre-carefully sterilized banks and give it a little cool, then close the lid.

Recipe 3: Simple jam from strawberries

Ingredients:

• 1 kg of strawberries;
• 1 kilogram sugar.

Wash out strawberries and place it in a pot with thick walls. Add sugar, put on the stove and, constantly stirring, cook until the mixture boils. As soon as this happens, begin to gradually increase the temperature and, stirring, prepare for another 20-25 minutes. Spread the jam while it is still hot, and suitable banks (they must be pre-sterilized). Give him an hour and a half cool, then cover with covers and store in a dry dark place.

Recipe 4: how to cook jam at home from grapes

Ingredients:

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

You can use any grape variety. Place the berries in a saucepan and disintegrate. Remove all seeds, but leave the peel. Add sugar to the pan and put on the stove. Prepare on low heat until the fineness of the berries. Put the jam while he is still hot, in the prepared container, it must be sterradized in advance, let it cool a quarter of an hour, and cover with caps tight. Store conservation, like any other, in a dry dark place.

Recipe 5: Simple Peach Jam

Ingredients:

• 2 kg of purified peaches, cut in half and without seeds;
• 800 g of sugar.

Finely put the halves of peaches and place them in a saucepan. If they are ripe and very juicy, then there is no need to add water. If not, add 5 tbsp. l. water. Put the saucepan on the stove and prepare on a weak heat until peaches begin to weld. Add sugar and, periodically stirring, prepare 2 1/2 hours. Home delicious jam shock in jars, if you want to keep for the winter, then at first a sterilize them according to the recipe. Covers prepare separately, and after half an hour, cover the jars with the jam. Store in the dark, otherwise the conservation will lose its color.

Recipe 6: Home Jam from Green Tomatoes

Ingredients:

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

In a separate dishes, place tomatoes, sugar, lemon juice and zest, as well as a pinch of salt. Cover the lid and let it brew several hours. After placing the mixture into the pan, put on the stove and prepare on medium heat until complete readiness. Ready jam run into sterilized jars, cool and tightly close the lid. Keep in a dry dark place.

Recipe 7: Tasty jam from rhubarb

Ingredients:

• 2 kg of rhubarb anneached;
• 1 kg of sugar;
• zestra 1 Orange, grated.

Place the rhubarb in a cup, pour sugar and cover with a lid. Give the mixture to breed 2 hours. Then place it in the pan, put on the stove and bring to a boil. Constantly stirring, prepare 30 minutes. To determine the degree of readiness for this recipe, pour a little jam on a small plate if the mass flows slowly, then it is almost ready. Add the zest and cook another 5 minutes. When Jam gets ready, carefully, so as not to burst into the bank, put the jam into it. The covers cover stands a little later when the mass is fitted. Keep in a dry dark place.

Recipe 8: how to cook jam from oranges

Ingredients:

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

Carefully remove fine skin from citrus sitruses, trying not to touch the white part. It is convenient to make a special potato. If nevertheless, removed - remove it after the knife. Cut the zest to narrow strips - only half will go to the jam, the rest can be used in other dishes.

The pulp of lemon and oranges are divided into slices and get rid of all the films. Weigh the fruit and add the amount of water corresponding to them (in proportion 1: 1). This mass should be about a day. After citrus, look and stick again - it is necessary to determine the amount of sugar (equal weight of fruit). Oranges and lemons put to boil on the stove, while the fruits are not confused (it is about half an hour). Then run the jam on sterilized banks.

Recipe 9: Jam from oranges and ginger at home

Ingredients:

• 3 large oranges;
• 1.5 glasses of sugar;
• 1 bag of vanilla sugar;
• 1 tsp. Hammer ginger.

Clean oranges from skin, films and bones and grind them in a blender (or in a meat grinder). Add the remaining ingredients and mix. Take a saucepan with a wide bottom or pelvis and evaporate the jam in small portions to the density. The finished mixture should be poured on banks and store in the refrigerator.

Recipe 10: Original Jam from Kiwi

Ingredients:

• 2 kiwi kiwi, peeled and sliced;
• 2 kg of sugar sand.

Place Kiwi in a saucepan, add sugar and, constantly stirring, prepare on medium heat half an hour. Hot jam remove from the fire, let me cool a couple of minutes, run it into carefully prepared banks. Before covering the lids - cool. Keep in a dry dark place.

Recipe 11: home jam with gooseberry for the winter

Berries need to go out, get rid of the fallen and spoiled. For the jam does not matter what size berries will be better so that they are a little unorded. If you take a ripe gooseberry - it is better to cut them and get bone from there. Also, you can arrange the berries in the blender along with the bones.

Usually put quite a lot of sugar. In principle, this is a matter of taste, but the more sweetness, the lower the likelihood that the workpiece will deteriorate. Therefore, it is customary to add sugar sand in the amount of one to one. Thus, if you cook from 1 kg of gooseberry, you will need 1 kilogram of sand. As for the water - Jam does not require it in large quantities. To 1 kg of berries in accordance with the recipe, 250-300 ml of water is enough.

Prepare a water bath syrup for 5-10 minutes. Berries are placed in syrup and cook for another 10 minutes. Gradually, and regularly stirring it is necessary to prepare on slow heat for 30-40 minutes. Ideally, if you want a more dense jam, water should evaporate. But consider the fact that the longer you cook, the more gooseberry juice itself evaporates. And in general, the cooking process of berries contributes to the welding of nutrients and vitamins.

Recipe 12: how to cook jam from lemon at home

Ingredients:

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

The choice of lemons should be attributed. They should be juicy, ripe (it can be easily determined by their bright yellow color), with thin skin. It is from such fruits that the most delicious jam will turn out. Take half a kilogram of such citrus, carefully wash them and dry. Gently remove the peel from them and cut it with a shallow straw according to the recipe.

Lemon fruit themselves to cut in half and squeeze juice. You can use the juicer or manually. The flesh, and what remains from the squeeze do not throw away, she will come in handy. Take a large saucepan and pour into it lemon juice, two liters of water, pour the zest. We put the pulp in a gauze bag and put in the same pot. Make sure that the bag is tightly tied. It is these partitions that will subsequently will be viscous, help him to frozen like jelly.

All this mass boil on slow heat for 2-3 hours. The readiness is determined by the fact that it has become less - if the mass has been evaporated twice, then the jam is ready. Remove it from the fire, remove the bag with the flesh. It is necessary to put it separately, and give to cool, after which the spoon is separated from the residue pouch. The bag can already be thrown away, and put the saucepan on the fire, pre-rash all sugar according to the recipe.

Mass bring to a boil, while stirring it constantly. Jam must still boil for another 15 minutes, until the moment becomes drumming. We remove from the fire and leave cool, because roll in banks need it already cold.

Recipe 13: Jam from black currant

This version of the jam is more reminiscent of jacket. Out and wash the currants, overhanging only the most mature berries. Slightly dried fruit wipe through a sieve or grind in a blender. Mix in a cooking container five hundred grams of sugar and floor liter of water, bring to a boil and prepare a traditional syrup method. Put the cooler currant mousse in the boiling syrup and cook on low heat for 15-20 minutes. Pick up the remaining 500 grams of sand and cook until readiness.

Recipe 14: Original Chestnut Jam for Winter

Ingredients:

• 2 kilograms of chestnuts purified;
• 1 tsp. sea \u200b\u200bsalt;
• 1 kilogram of sugar;
200 ml Roma.

Put chestnuts into the pan, add salt and completely pour chestnuts with water. Put on the stove, cover the lid and cook for 45 minutes. Clean ready-made chestnuts and wipe them through a sieve. Put the resulting mass into the pure saucepan, add sugar and 250 ml of water and, periodically stirring, prepare another 40 minutes. 10 minutes before the end of the preparation, pour rum and mix thoroughly. As soon as the jam gets ready, he needs to relax a few minutes, after which he cautiously shift him into the banks so that they do not burst, you can put a spoon in the jar. Cool some banks and cover with covers. The workpiece is better to store in a cool dry place.

Recipe 15: how to cook firing jam at home

Ingredients:

• 500 g of sugar;
• 1 kg of figs, purified and sliced;
• pinching with ground cinnamon.

Pour 500 ml of water into a saucepan, add sugar, put on the stove, boil and stirring, cook until the sugar is completely dissolved. Add fig and cinnamon and prepare on medium heat until the mass thickens. Original Jam Place in prepared jars. If you want to store it more than a week, the banks are pre-sterilized, after which they are covered with covers.

Video Recipe: Home Jam

Jam - product from fruits and berries, cooked in sugar syrup to a jelly-like consistencyin which part or all the fruits are in the strained state. We give a description, how to cook Jem. For cooking jama take benign fruits and berries. You can use ripe and overripes for jam and quarrels, with cracks, rimped and small. Cook jam in a shallow copper or brass pelvic with a capacity of 2-5l. It should be cleaned of traces of copper oxide and succeeded. Jam most often boil from , strawberries,. Prepared fruits first boil in water or weak sugar solution (one kilogram of fruits - 15g. Sugar, 0.5 glasses of water, for 15 minutes). The first cooking reaches the formation of a gelling substance. Then the fruits are poured with sugar syrup (one kilogram of fruits is a kilogram of sugar, 1.5 glasses of water). Cooking jam until ready on low heat, interfere with it, not having burned.

How to cook apple jam

From berries and various fruits, you can cook homemade sweet delicacy, which will benefit the human body. We are talking about a simple dish - raspberry jam. It is preparing very quickly. The task will cope with even a beginner in cooking if important points will be observed.

The delicacy can be prepared according to different recipes, each of which has its cooking technology. There are rules that act regardless of which recipe was selected:

1. Raspberries - a berry containing the minimum number of gelling components. To get a jam, it is necessary to boost a lot with a lot of sugar long. Reduced cooking time will help add components such as pectin or gelatin.
2. Many hostesses refuse raspberry due to bone. Their presence affects the taste of the jam. So that it turns out to be delicate, the berry mass is frayed through the sieve and, adding water and sugar, send on the stove.
3. After washing, raspberries are dry on paper towels. If you miss, excess moisture will make a lot of too water. As a result, the jam will have to cook for a very long time.

Using gelling ingredients pay attention to the recommendations specified by the manufacturer. Instructions on the package may differ from the instructions in the recipe. In this case, the manufacturer's recommendations should be followed. Since the dosage is already calculated, the jam will get a good taste and the desired structure.

Preparation of raspberries

One of the most delicate berries is raspberry because of its structure. Achieving maturity, she begins to endure, lose juice, and over time he dries or disappears.

After collecting ripe raspberries, it is necessary to immediately begin cooking Jema. But before this, the berry needs to be washed and clean from dirt and insects.

On branches and berries, raspberries often you can see small bugs. In no case should not get into the sweet mass. Soaking in salted water can solve the problem. After a few minutes, the insects will pop up, and will remain just rinse with raspberry under running water. After aquatic procedures, berries lay on the surface so that the glasses are excessive fluid.

How to cook confiture at home

If a person hears the word "confident", it may seem to him that this is some kind of exquisite dish from overseas ingredients. But it is not. We are talking about a treat, which is preparing from simple ingredients. All components can be found in the kitchen.

Raspberry configure after cooking acquires an incredible fragrance. He is so gentle that melts in the mouth. Sweet mass can be smeared on bread and eat, drinking tea. Winter blanks are used as a filling for pies, cookies and buns.

Simple recipe for the winter

Classical cooking technology implies the use of the following components:

• 1 kg of raspberry berries;
• 1 kg of sugar.

Cooking:

1. Malina washes and dried before cooking.
2. Mass are laid out in a saucepan for cooking and fall asleep with sugar. The container is covered with a lid and leave for 5-6 hours. During this time, the berry will let juice, and the jam will not burn to the bottom of the pan.
3. Malina put on the stove and boil before the appearance of bubbles. As soon as the mass boils, they stretch 10 minutes, stirring it and collecting a foam from the surface.
4. Then make a slow fire and continue to boil the jam until it thickens. As a rule, it takes up to 1 hour.
5. Without removing the saucepan from the fire, the jam pour into the sterilized banks and rush up for the winter key.

If you brew a jam for a long time, it will turn out too thick. It also affects its number - the jam becomes less. After cooling, the cans are carried to the cellar. Jam can be stored at room temperature.

With gelatin

Ingredients:

• 1 kg of raspberry;
• 250 ml of water;
• 1.3 kg of sugar;
• half of the tea spoon gelatin;
• 2 g of citric acid;
• 2 tbsp. l. boiled water (cooled).

How to prepare Jam:

1. Malina prepare for cooking, while simultaneously engaged in the gelatin mass.
2. In the glass mix citric acid with gelatin. All poured cooled 2 tbsp. l. Water and stirred.
3. Raspberries are laid out into the container, fall asleep with sugar and poured with water.
4. The saucepan with a mixture put on fire and wait for the appearance of bubbles. She boils for 10-15 minutes.
5. Then the gelatin mass is added to the raspberry and mix the jam quickly for a minute.

After that, they do not wait until the jam boils back, and spread it to banks. The welded jam is unfolded according to sterilized glass containers. These can be cans with glass covers that can be stored in the refrigerator. The rest of the jam closed in banks is carried in a cold place.

In a slow cooker

It is also possible to prepare a raspberry jam in a modern kitchen device - a multicooker. From person, only the download of the desired components and the selection of the mode is required. Varka is carried out in a special bowl. During cooking, the multicooker cover is open to mix the sweet mass.

Seedless

To get a more gentle mass, the raspberry berries are sorted through a sieve. It is very easy to do it. Raspberry jam gets homogeneous consistency. But this procedure affects its quantity. Raspberry jam becomes smaller.

Without cooking

As a result of cooking, it turns out a "living" jam with an incredible berry aroma. You can make it using any shredder with the addition of sugar. After the sugar is completely dissolved, the raspberry mass is stored in the refrigerator. A large amount of sugar and low temperatures will not allow the berries to spoil.

With agar-agar

This substance is a good alternative to gelatin. His taste is not felt in raspberry jam. Perfectly dissolve in raspberry juice. Allows you to achieve the necessary density and consistency of jam.

Based on Stachmala

Acts as a thickener. It is a component of natural origin. Starch is dissolved in water and then add to the jam. This is done at the end of cooking.

With pectin

The ingredient allows you to make a jam more thick. Eliminates long cooking. Reduces cooking time several times. Calculating the dosage, it is necessary to adhere to the manufacturer's recommendations.

With lemon sister

Malina itself is sweet berry, devoid of sourness. With the addition of sugar it becomes even sweeter. To diversify the taste, it is recommended to add lemon. Instead of juice take a zest, rubbing it on a small grater.

Frozen Raspberry Confiture

You can do the cooking confiture not only in the summer when there is fresh raspberries. Frozen raw materials are also suitable for the jam. The cooking technology is the same. Before cooking berries leave for a while so that they soften.

Storage

For daily use, the bank is put in the refrigerator. It is always at hand and can be enjoyed by jam at any time. The rest of the batch is carried in the cellar or basement. Keep the jam in the cold so that the mass inside the bank is not spoiled.

Who did not hear about Jem in our time? A good deal with the English name firmly entered the life of a modern person. And what is the benefit of the jam and when can it be used? You will find answers to these questions below. And the following contents of the article will help you find the question of interest.

Differences from jam, confiture and jam

Jam, jam, confident, jumped - what sweet words! Their mention is in memory of gentle fruit and berry flavors and wonderful taste.

Jam is a sweet dessert, obtained by cooking fruit or berries with sugar.

The main difference between the jam from such products - jam, confiture or jam - lies in the jelly-like consistency. Jam is much thicker jam, but more liquid than jumped. These qualities allow you to successfully use jam for sandwiches or fuels of pies.

For cooking jama, it is better to use fruits and berries with lots of pectin. These include all citrus, gooseberry, currant - black and red, sour apples, plums.

You can boil the jam from any other fruits, but it is better to add a lemon or orange to them for better gelness. An excellent option will be a fruit-berry combination of acidic and sweet fruits. So you will increase the natural content of pectin and try jam with a new, unusual taste.

Unlike jumped, where the fruits are preloaded or pudded, a sliced \u200b\u200bfruit or berries use for cooking jama. In the process of preparation, they are welded and lose the integrity. This jam does not look like a jam or confident.

Another difference from jam and jam and jam is that for the preparation of the jam can not use overwhelmed or crumpled fruits. The pectin content is not enough to obtain the desired jelly-like consistency, so the jam will be liquid.

Benefit and harm Jema

Jam is a bit inferior to the jam in terms of preserving vitamins and nutrients. This is due to the fact that the jam is subjected to longer thermal processing. Not all useful substances can withstand such a test.

But this does not diminish the benefit of Jema. This dessert was and remains one of the most useful sweets. Vitamins and trace elements that are preserved in Jemy are able to help health, for example, during a cold or autumn handra.

The orange jam is good when avitaminosis and violation of the work gastrointestinal tract. He helps and reduce blood pressure slightly.

Jam from blueberries strengthens the vessels, contributes to the normalization of the heart of the heart, slows the processes of cell aging. And, of course, the inherbird Jam has a beneficial effect on vision!

Raspberry jam will be indispensable with a cold. He supports immunity well and has an antipyretic effect.

Apple Jam reduces cholesterol levels in the blood, and the brushing strengthens immunity. Each Jam retains the beneficial properties of fruits and berries, of which it was cooked.

But only a homemade jam will have such pleasant properties. Artificial preservatives and dyes add to the store product. They not only negate the entire benefit of the jam, but also can be dangerous: for example, cause allergies or poisoning.

Cooking subtlety jama

Features of cooking jama

The correct jam begins with proper cooking. Often, novice hostesses ask themselves the question: how to cook Jam to get it thick and tasty?

The first step towards a good Jew - the choice of dishes. Jam, like jam, you need to boil in a wide saucepan or a pelvic with a thick bottom. The large surface area with which the liquid evaporates is the first component in achieving the desired consistency of the jam.

Fruits rinse and, if necessary, remove the bones. Cut the fruit in small pieces. In a pelvis or pan, connect the components by the recipe. You can add a little misunderstood to ripe fruits. So you increase the gemament of the jam.

It is important to observe the proportion of the fruits - sugar. It is better to take the amount of 1: 1 or reduce the sugar content. Otherwise, you risk to kill the bright taste of fruits.

The main rule of cooking jama is compliance with the temperature regime. The first 10 - 15 minutes the fire should be strong. After when the fruits give juice and break, you need to reduce the strength of the flame. Jam should boil constantly, but rustling. To do this, adjust the fire slightly - reduce or increase.

And to stir jam you need constantly. For this it is best to suit a wooden blade or spoon. Be sure to spend it along the bottom and walls of the pelvis. So jam will not burn, and wash off the dishes after cooking will become much easier.

How to determine the readiness of the jam?

Jam - the product is quite capricious. To prepare it correctly, you need to observe many conditions. Be careful when cooking Jem: it is quite easy to spoil.

Reliable readiness test Jam consists of three stages.

1. Check the bottom of the dishes. Spend a wooden spatula on the bottom of the pelvis or pan, in which the jam is boiled. If the mass is not immediately immediately, then the jam is almost ready.
2. Verify a spoon. All culinary forums and sites advise you to check the readiness of James just like this. Mind a little hot jam with a spoon and allow him to drain. Sweet must drain with a thin flowing, and not fall drops.

Mind by a spoonful of James again and allow him to cool. The finished jam falls with a spoon with a jelly-like piece, not a stalk like a hot product.

1. Soccer checking. Drip hot jam to the center of a small saucer and wait a minute. Put the scenes vertically. Ready jam will not flow, but will remain in place.

What if the jam turned out liquid or did not thicken?

Cooking Jema is the anticipation of real English breakfasts with tea and toast. And, here, when sweetness is almost ready, it turns out the unpleasant thing: the jam turned out too liquid. Is it really a pleasure to smear the jam to toast or add it to the pies "covered with copper pelvis"?

Even in this case, the jam can still be saved. There is a minimum three ways to thicken too liquid jam.

On the culinary and home-based forums by the board, the number one is an additional grade. So from the jam evaporates excess water, and the dessert acquires the desired consistency.

Is this a good way? Together with excess liquid from the jam, useful substances and vitamins are leaving. Additional heat treatment destroys the remaining micro and macroelements, making Jam dense, but non-dislike.

Some cooks have a thought to add a little starch to liquid jam. In Kissel, you can! Why not do it and with the jam?

Sometimes the starch gives the Jam a specific taste. But, ultimately, it all depends on the manufacturer and the number of starch. You need to add about 1 tablespoon on a glass of jam.

As a thickener, it is better to give preference to the semolina, and not starch. The manka will definitely not give an undesirable taste. A glass of jama will need from 1 tea to 1 tablespoon of cereals depending on the source consistency. Mix the semol with a jam and leave a quarter of an hour before the swelling of the cereals.

Similarly, breading crackers or ground nuts. But in this case, it is not always possible to achieve the desired result.

How to cook a thick jam?

Jam you can cook from any favorite fruits or berries. But it is the most thick, it turns out of acidic fruits containing a large amount of pectin: all types of citrus, apples, peaches, nectarines or pears.

In order to naturally increase the challenges of other fruits, when cooking jama, add pieces of lemon or oranges. On the taste qualities of the dessert it will not affect, and the consistency of the jam will succeed at times better.

Sometimes experienced hostesses advise add to good berries and fruits for Jame a little unworthy fruit. The acid present in them also increases the gemament of the jam.

As a last resort, you can add to the jam bought in the Pectin store.

Why does jam leaks from pies?

The first thing suggests the idea that the jam for pies was too liquid. In this case, the stuffing need to thicken a bit. About how to thicken jam, you can read here.

If the consistency of the jam does not cause complaints, then the whole thing is in the test. It could turn out too thin, and the jam boiled in the process of baking just ripped an impenetrable barrier. It may be to blame for both poor-quality coverage - a place where the edges of the dough are blind.

Too high, the oven temperature can also lead to the leakage of the jam. Quickly heating, it will leak through the forming flesh of the pobe.

What to do if the jam wandered or zakis?

First of all, it is worth trying to save dessert. Pour the workpiece into wide dishes, add sugar from the calculation of 0.5 kg of sand for 1 kg of jam. Join the jam 10 - 15 minutes and run into sterilized banks.

If after that jam stayed spoiled, then it can be used for other home blanks: wine or moonshine.

Jama measures

Number of jam in:

• Teaspoon: 5ml.
• Tablespoon: 15ml.
• Faceted glass: 200 ml or 200 g (when filling to rim glass).
• An usual glass cup: 250 ml or 250 g (whole glass).

Number of calories in jam

Calorie teaspoon jam - 11 kcal; Dining room - 35 kcal. Calorie 100 g of Jem is 238 kcal.

The numbers can fluctuate a bit depending on the type of jam.

Nuances of use of jama

Can Jam breed with water?

Often, the hostess, especially moms, are wondering: is it possible to cook compote from the jam?

Jam - self-sufficient product. It is absolutely optionally to cook compote from it, because the jam is already ready-made sweetness. You can just breed it with water. It turns out wonderful compote or morse, which can be given to children. Of course, if the child has no allergies on the dessert components.

Can Jam in the post?

Jam fully consists of vegetable products. Formally, it is considered to be lented food. But Jam is still a dessert. Therefore, each standing decides for yourself how much sweetness is allowed during the period of spiritual abstinence.

And do not forget about the true purpose of the post. Without spiritual cleansing and abstinence, the post turns into an ordinary diet. Do you achieve this?

Is it possible to jam during a diet?

Jams and jams are no wonder they are among the most useful sweets. Thanks to the correct cooking, vitamins and microelements are preserved in them, which are especially needed by a thinning person.

Full refusal of sweet is the most common way to start a diet. But for a long time, doctors found that such a sharp change of diet is harmful to the body. In addition, the psychological factor enters into the case. The refusal of favorite sweets can lead a person to the oppressed state and cause a fast diet.

Therefore, it is better to adhere to a certain daily consumption of calories. And to turn on the diet sweets will allow Jam!

One - two spoons of Jema per day will put in 50 kcal. It's not that much. And you can hardly eat more - spread to a toast or take a spoon for tea.

Such a number of jam will be useful even to a losingser.

Can Jam when gastritis?

Gastritis - long-term disease, chronic. His treatment can delay the months and years. Is it possible to allow yourself a little sweet delicacy - Jama during gastritis?

Jam does not contain a large number of fats. Therefore, doctors are sometimes allowed to eat it in food. Of course, in small quantities and not during the exacerbation of the disease.

Be sure to consult with your doctor before adding jam when gastritis.

Is it possible to jam with pancreatitis?

Pancreatitis is a serious illness associated with inflammation of the pancreas. Therefore, products containing heavy fats should be completely excluded from the diet.

Jam does not apply to such products. But during the exacerbation of pancreatitis, sweet is categorically prohibited. The point is not even in the content of sugar, but in the presence of so-called "fast carbohydrates".

If the disease has moved into the stage of remission or weakening, the list of permissible products is expanding. When pancreatite can be eaten and jam, but in sufficiently limited quantities.

Is it possible to jam during pregnancy or breastfeeding?

During pregnancy, there are no significant restrictions on food. You can eat and jam, but in moderate quantity.

Nursing mom must carefully monitor its nutrition. Jam should be introduced into the diet gradually, starting with one - two spoons per day. Be sure to follow the reaction of the baby. If colic or allergies are not observed, you can continue to use jam in food.

It is worth starting with the jam from the "non-lass" fruits - gooseberry, apples or pears. And only after switching to "bright", red jams - cherry, strawberry and similar to them.

Jam is not only sweetness to dessert. It retains nutrients from fruits and berries. Jam will become an excellent reminder of the sunny summer, as well as support for health and good mood for long winter.