Which is better to pour the jam cold or hot. Jam is poured into jars hot or cold.

It would seem that cooking jam is a well-known thing. But even here there are subtleties. If you follow them, the jam will turn out especially tasty and last a long time.
:znak2: Berries and fruits intended for jam, it is better to collect in sunny, dry weather, directly on the day of cooking. Berries taken in the rain contain too much moisture, the jam will turn out watery, the berries will boil.
Strawberries plucked from the ridge in the morning are juicier and last longer. The berries should be equally ripe - then the jam will be cooked more evenly.
Strawberry or strawberry jam will be tastier if, after sorting the berries, sprinkle them with sugar and let them stand for 2-3 hours, and then cook.
:znak2: To remove pits from cherries, we recommend using a pitting machine, this will speed up the work and save the berries from unnecessary damage.
:znak2: Ware for cooking jam should be wide, but not high, so that the liquid evaporates faster.
:znak2: Basins for 2-4 kg of berries are most convenient. In large basins, berries of tender varieties (strawberries, raspberries) lose their shape, and the jam turns out to be similar to jam.
:znak2: Copper (brass) pots for jam should be perfectly clean. In no case should you use a basin that has greenish oxide spots. Before each cooking, the basin is cleaned with sand or sandpaper; washed hot water and dry. Basins from of stainless steel more hygienic.
:znak2: Cooking jam begins with the preparation of syrup. Sugar is poured into the basin, water is added (the proportion of berries, fruits, sugar and water is special for each type of jam) and boiled until the sugar is completely dissolved. Then the syrup is removed from the heat, fruits or berries are carefully placed in it, put back on the stove and continue cooking (for most varieties - for 30-40 minutes). In the first 5-10 minutes, the fire should be weak so that a lot of foam does not turn out, then the fire is gradually increased,
:znak2: The foam formed during the cooking process must be periodically removed with a spoon or slotted spoon and collected in a deep plate. This will make it easy to drain, back into the basin of the syrup; remaining under the foam. The foam must be removed without fail, otherwise the jam may subsequently turn sour.
:znak2: So that the berries do not shrivel, it is necessary to remove the basin for several minutes from the fire every 5-7 minutes: the boil will decrease, and the berries will absorb the syrup.
:znak2: It's good to add a little to quince and pear jam citric acid(a quarter of a teaspoon per kilogram of sugar), after dissolving it in a small amount of water.

The readiness of jam is determined by the following criteria:
:znak1: fruits or berries do not float to the surface, but are evenly distributed in the syrup;
:znak1: a drop of hot syrup, sandwiched between the fingers, when they are quickly separated, forms a viscous thread;
:znak1: a drop of syrup poured on a saucer does not blur, but retains its shape;
:znak1: many fruits and berries (apples, quinces, apricots, plums) become transparent.

When the jam is ready, it is cooled. It is necessary to prepare dishes in advance in which the jam will cool. According to the rules, it is good to pour it into the dishes. In no case should you cover the cooling jam with a lid. It is enough to cover it with gauze or clean (not newsprint!) Paper.
Glass jars for jam are thoroughly washed with soda, rinsed with hot water and dried. Transfer the jam to dry hot jars. At the same time, make sure that the berries and syrup are evenly distributed.
Store jam in a cool dry place. Banks are closing parchment paper, then with a cardboard circle, on top of it again with parchment and only then tied with twine.
The twine is pre-moistened: when it dries, it will tightly tighten the jar and block the access of air.
If the jam is candied, it is laid out from cans in a basin or pan, add 3 tablespoons of water for each kilogram of jam, bring to low fire to a boil and cook for 5-8 minutes, stirring occasionally. Hot jam is laid out in jars, allowed to cool and corked. However, overcooked jam can be sugared again. That's why they use it in the first place.
Jam that has begun to ferment or turn sour, must be digested immediately, adding 200 g for each kilogram of jam granulated sugar. At the same time, the jam foams a lot - the foam must be removed immediately, stopping cooking. When the jam stops foaming, it is poured hot into jars, allowed to cool and carefully corked.
Secondary boiled jam is best used for jelly, fillings, sweet sauces.

In the yard it's time for berries, a lot of strawberries, raspberries begin to sing. When a good harvest and everything does not work out from the bush, the question arises of how to preserve this abundance and make preparations.

With berries, the most common option is to cook all sorts of goodies with sugar: jam, preserves, sweets and other goodies.

The main features of cooking

Sweet preparations from berries are divided into those that are boiled with sugar and those that are ground with sugar. Sugar is put in a ratio of one to one in the jam, which is boiled and two to one for the option with fresh berries. Jam that does not require boiling is richer in vitamins, especially vitamin C, which is destroyed during heat treatment.

In addition, if the boiling technology is chosen, it is necessary to decide how to cook in own juice or in syrup. The choice depends on the berries and fruits from which the delicacy is prepared. If dry berries or fruits are selected (chokeberry, dogwood, Walnut milky ripeness, etc.), then you can’t do without syrup.

What is the difference between jam, jam and marmalade

In jam, it is easy to guess from what it is cooked, berries and fruits retain their shape. Jam is boiled down so much that there are no whole berries, jam is a homogeneous jelly-like mass. But sweets, this is something between jam and jam, the consistency is jelly-like, but whole berries come across. Jam is a fruit or berry puree boiled with sugar.

There remains the last moment and the essence of our question, in what form to pour into banks. In jars, any of these dishes is poured hot. At least for a reason:

hot is easier to work with, as soon as the sweet delicacy cools down, it will become much thicker and it will be very difficult to place it in a jar, in the case of jam it is almost impossible;
hot jam, jam, etc. sterile, which will help to avoid trouble during storage, otherwise there is a possibility that the sweetness may ferment.

All these sweet goodies will be a good duet for the following dishes.

Jam is one of the most popular preparations for the winter. But it’s not enough to cook a good tasty jam - it still needs to be preserved. Do you know how to properly close the jam? So that the results of your labors do not go to waste, but turn into orderly rows of jars on the shelves of your pantry. If not, then we will tell you about it now.

What is jam

Winter jam can be prepared different ways. Although, strictly speaking, classic jam should be cooked in the traditional "grandmother's way". Unfortunately, in such a jam there is a minimum of vitamins, since many of them are destroyed under prolonged exposure to high temperatures. That is why, today, housewives prefer to either cook jam in a “quick” way, keeping it on fire for no more than 7-10 minutes, or even less. Or at all, do not cook jam, but simply grind berries and fruits with sugar in fresh. This method allows you to save most of the vitamins and nutrients, but this jam requires mandatory conservation. You can store jam rolled up under tin lids both in the cellar and in the usual room temperature without taking up space in the refrigerator.

How to sterilize jars to close jam

Before pouring jam into jars and using a seamer, these jars must be carefully prepared. First, they need to be washed very well with soda, and not only from the inside, but also from the outside.

Sterilization is the process of treating jam jars with high temperatures to kill all bacteria. You can sterilize jars either with steam or simply by placing them in an oven preheated to 100 - 120 degrees. It is also necessary to sterilize the metal lids with which you will close the jars. But with lids it’s easier - they just need to boil for 5-10 minutes in a pan covered with a lid.

How to close the jam

Before pouring jam into jars, make sure they are completely dry on the inside. If you lay out the jam in wet jars, it may turn sour and then all your work will be in vain.

Jam for seaming is recommended to be poured into hot jars, then the jars are rolled up using a special seaming machine, turned upside down and covered with a clean terry towel. In this form, the jam cools down, after which it is sent to a shelf for storage.

Sometimes, for an additional guarantee, it is recommended to pasteurize the jam before sealing the jars. In this case, after you pour the hot jam into the jars, they must be covered with sterilized lids, placed in a pot of hot water and boiled for an additional 10 minutes. Only after that, the jars are finally corked and turned upside down to make sure the packaging is tight. Banks, as in the previous case, are covered with a warm towel and left to cool in this form for 10-12 hours. And then they put it away for storage.

How to close traditional jam

Jam, boiled traditional way, does not require capping under tin lids. Thanks to high content sugar, it is perfectly stored even without it, even at normal room temperature. However, if you want, of course, you can cork such a jam, but it will only be a waste of time and effort. In order to preserve the traditional classic jam, it is enough to know how to close it correctly.

As in the previous case, jars for storing jam must be thoroughly washed, sterilized and, no less thoroughly, dried. Remember that jam can only be poured into clean and completely dry jars.

Before laying the jam in jars, unlike the previous case, it must be cooled. You can cool the jam in the same basin in which it was cooked, you just need to cover it with gauze or clean white paper on top. But you don’t need to use a lid, the jam should freely evaporate moisture.

After the jam has cooled, it is laid out in clean jars, making sure that the berries and syrup are evenly distributed. Then, a circle cut out of paper and soaked in alcohol or vodka is placed on the neck of the jar, covered with another sheet of paper on top and tightly tied around soaked in hot water twine. If you don't have twine, you can use cut-out strips. They also need to be moistened with hot water and tightly tied around the neck of the jar. When dry, the twine or fabric will sit down and wrap around the jar even more tightly.

Instead of plain paper, parchment or plastic covers can be used.

If you prefer parchment, then you need to close the jam in the following way: put one piece of parchment on the neck of the jar, place a circle cut out of cardboard on top, close with a second piece of parchment and tie everything tightly with twine.

Summer is a time not only for relaxation, but also for active preparation for winter. In almost all kitchens of the country, work is in full swing, preparations are made, greens and fruits are dried, salads are cut and, of course, jam is cooked. There are many secrets successful cooking sweet treat.

Berries intended for jam are best picked in sunny, dry weather on the day of cooking. Berries picked in the rain absorb a lot of moisture. Because of this, they will boil in jam, and the delicacy itself will turn out to be watery. The berries should be equally ripe - then the jam will be tastier. Before cooking jam from strawberries or strawberries, sprinkle the berries with sugar and let them stand for 2-3 hours.

To remove pits from cherries, experienced housewives advise using a pitting machine. This will speed up the work and protect the berries from damage. Cooking utensils should be wide, but not high, so that the liquid evaporates faster. Bowls for 2-4 kg of berries are most convenient. In large containers, tender berries will lose their shape and the jam will become more like jam. Containers for cooking jam must be perfectly clean. Do not use cookware that has rust or oxide stains. Before each preparation, the dishes are cleaned with soda, washed with boiling water and dried. We begin to cook jam with syrup. Pour sugar and water (proportions according to the recipe) into a bowl and boil until the sugar is completely dissolved. Then put the berries and boil. The first 5-10 minutes the fire should be weak so that there is not a lot of foam, then it is increased.

During cooking, the foam should be removed with a spoon or slotted spoon and poured into a deep bowl. It is imperative to remove the foam, because of it the jam can turn sour. To prevent the berries from wrinkling, every 5-7 minutes the container with the future jam must be removed from the heat.

The readiness of the jam is checked as follows:

The berries do not float to the surface, but are evenly distributed in the syrup.
A drop of syrup, if rubbed between the fingers, forms a viscous thread.
A drop poured on a saucer does not spread, but retains its shape.
Many fruits and berries (apples, apricots, plums, quince) become transparent.

When the jam is already cooked, it must cool. Then it is poured into a clean and dry dish. In no case should you cover the jam with a lid. It is better to use gauze or parchment paper for this. Glass jars for jam are thoroughly washed with soda, rinsed with hot water and dried. Transfer the jam to dry hot jars. Store jam in a cool, dry place. The jars are closed with parchment paper, then with a cardboard circle, then again with parchment paper, then tied with twine. The twine is pre-moistened. As it dries, it will tighten the jar tightly and prevent air from getting into the jam.

If the jam is candied, put it out of the jars into a basin, add 3 tablespoons of water per 1 kilogram of jam, bring to a boil over low heat and cook for 5-8 minutes, stirring constantly. Hot jam is laid out in jars, cooled and corked. Jam that has begun to ferment (turn sour) must be immediately digested by adding 200 grams of granulated sugar for each kilogram of jam. The jam will foam up a lot. Remove the foam and stop cooking. When the jam stops foaming, it is poured into jars, cooled and corked. Following these simple tips, even a novice hostess will be able to cook delicious jam and in the winter to please relatives and friends with a hand-made delicacy. Keep it up and everything will work out!

How to sterilize and roll up jars?

Previously, all cans must be thoroughly washed with soda inside and out.
The next step is the sterilization of the jars. Previously, housewives sterilized jars by putting them on the spout of a boiling kettle, but now the process is much faster - jars are sterilized in the oven on a wire rack (not on a baking sheet) at a temperature of one hundred degrees.
Tin lids must be boiled in a saucepan under the lid for 5 minutes.
When the jars are dried in the oven, they are filled with hot jam to the very neck.
Then cover with a lid and roll up with a special machine for seaming. It is important to choose the right seaming machine.
Rolled cans are checked for a snug fit of the lid (so that it does not move, does not spin) and turn the lid down, wrap it warmly. Leave the rolled cans to cool (approximately overnight).

The second way is capping with nylon caps

Jam prepared in this way is stored only in the refrigerator or in a very cold cellar.

The barks are sterilized as in the first method, and the nylon lids are dipped in boiling water and the fire is immediately turned off.
Jam is poured into a jar 2 cm below the neck and covered with a 1.5 cm layer of sugar.
close tightly nylon lids and refrigerate for winter storage.

Irina Primorochka

Jam directly freshly poured into sterile jars, right flush with the neck, twist the lids and turn up the booty. I just cover with a towel. After cooling, the lid retracts inward, creating additional sealing. Jam is excellent at room temperature until spring.

I love kids

I pour the jam cold into sterilized jars, and the jam - hot, respectively, under the covers. Our jam has never got moldy, although jam from 2009 - 2013 is now in the garage. Well, maybe it doesn’t get moldy that we roll it up, but if we close it with screw caps or nylon ones, then I think it would be moldy. In general, my mother told me something like that - from that you fill it with hot or cold only appearance like other kind of jam.

Cleakfasting

Jam must be poured hot. The high temperature kills all kinds of bacteria. Plus, hot jam has more fluidity, it is very difficult to pour cold jam into jars, there are many air cavities. Actually, those who make jam know that if you wait until the jam cools down, then it will be difficult to work with it later, the top can generally become covered with a frozen crust, which definitely will not contribute to pouring jam into jars.

green tomato

Hot or cold pouring jam into jars depends on the method of cooking. Previously, jam was traditionally boiled, adding sugar 1:1 in a weight ratio with fruit, and boiling it several times. Such jam was laid out in clean, dry jars already cooled down, covered with plastic lids or tied with paper. The risk of damage to such jam is minimal. But recently they began to cook jam with less sugar and with a reduced time - “five minutes”. This is due to the lack of time, and the fact that more vitamins are stored in such a jam. This jam should be poured hot into sterilized jars and rolled up to prevent spoilage.

Elena

And I pour into cold dry jars. And in general, we don’t cook jam anymore, we just sugar it ... yum-yum!

Yunna

I always pour it hot because I don't boil it too sweet to insure against all sorts of fungi and bacteria. I also sterilize jars. But many close cold and do not even twist the lids. For example, my grandmother did exactly this before, when there was no metal caps, they simply closed it with a thick piece of paper and a thread, and the jam stood perfectly and did not deteriorate, although they did not spare sugar then. And she poured it cold too. Oh, and delicious jam was.)

summer sunshine

I close it hot, I sterilize the jars, I don’t put them under the covers. They stand for a long time at room temperature and do not grow moldy.
And in Turkey, they keep the jam for several days in the sun, pour it cold and don’t sterilize the jars ... Well, they often get moldy with them, they say that in such cases they didn’t keep it in the sun enough ... I don’t risk it.

Sveta

I pour hot jam into jars. I take a ladle and pour jam into hot jars, then the jar will not burst, but if the temperature of the jars is lower than that of the jam, then I pour the jam slightly covering the bottom of the jar, wait two or three minutes, then pour the jam up to half the jar and also wait for two, three minutes, and then I add to the top.

And I sterilize all the jars - probably already a habit) As for under the covers - this is necessary for what has been little exposed heat treatment. Here are cucumbers, for example - if they are closed by the method of filling three times, then of course I wrap them up until they cool. And if I sterilize in a saucepan (or pasteurize, as it’s right? I’m not very strong in terms), then I don’t need to wrap it up. Jam and jam are cooked - whoever does it, but usually they are cooked. Therefore, as far as I understand, they do not need additional languor under the covers. I lay out in dry sterilized jars, close and turn over until they cool.

silver fox

Usually upside down on the grate, in a warm (not hot!) oven, then heat up to 200 degrees. Min 20, no more. It is very important to take out the jars of their oven and put them on the table on a dry wooden board or a towel, otherwise they will burst. stand for 10 minutes, cool down a bit, pour hot jam into them. You can also warm, nothing will happen to him :)) actually. I have a suspicion that well-cooked jam can be poured into anything and stand anywhere :)))

mauglenok

Real jam (not five minutes) does not need to be sterilized or rolled up. I pour it hot into jars (if not too lazy, I rinse the jars with boiling water, but not always), and close it with an ordinary plastic lid. I store it on the floor under the table.

tYulka

In recent years, I’ve generally loaded jars into the dishwasher, put a double rinse, and then pour jam directly from it, lay cucumbers, pour juice.

Which is better to pour the jam cold or hot. Jam is poured into jars hot or cold.

The main features of cooking

What is the difference between jam, jam and marmalade

How to sterilize and roll up jars?

The second way is capping with nylon caps

Popular questions

How to close the jam so that there is no mold?

What to do if mold has formed on the jam?

Where and how best to store jam?