Berry jam. Recipes for delicious homemade jam

It's summer outside, which means it's time to collect all kinds of berries: strawberries, currants, gooseberries and many others. In this hot season, it is not only useful to include berries in your daily diet, but also to make jam from them. Moreover, the jam should be both tasty and preserve as many vitamins as possible, because we lack them so much in a dank and snowy winter.

So, first we will give answers to frequently asked questions about making jam:

- What berries to take? Berries for must be dry and better unripe than overripe, otherwise they will boil.

- What utensils do you need? The dishes need wide, with low edges, so that moisture evaporates faster: than rather jam cooked, the better the shape, color and aroma of the fruit will be preserved. Therefore, they cook it in small portions, a maximum of 2 kg.

- How much sugar do you need? The amount of sugar depends on the acidity of the berries - on average, 1-2 kg of sugar per 1 kg of berries is obtained.

- How to prepare syrup? Pour sugar into a basin, fill with water and cook until completely dissolved.

- How do you know when the jam is ready? If the syrup does not spread on a saucer, but retains its shape, then the jam is ready. Covered with a linen towel (to draw moisture away), the jam is allowed to rest, and then poured into jars. They must be preheated and put on a towel folded several times so that they do not burst from hot jam.

Here are the main ways (types) of how to make jam.

1. Berry jam

If you want to cook raspberries, strawberries or, in general, sweet berry, then it is enough to put one and a half glasses of sugar on each glass of berries; if sour ones are cooked, such as, for example: dogwood, barberry, or some others, then you need to put two and a half glasses of sugar on a glass of berries. The most important thing when cooking jam is that the syrup is well boiled. Putting sugar in a bowl, you need to add enough water to just moisten the sugar, put on a light fire and let it boil, remove the foam; boil the syrup until it boils down so much that if you take it on a spoon, cool it down a bit, then you start draining it, it will stretch, then carefully put the berries and let it boil again; with berries, the fire should be the lightest, otherwise they may boil. To find out if the jam has boiled down enough, you need to take a few berries on a spoon, and if they do not wrinkle, then the jam is ready. The second sign of the finished jam is that the berries, boiled well, will always sink to the bottom.

2. Jam in a different way

Most the best jam there is one that is boiled on ordinary, taken piece, sugar. It should be crushed, measured, as mentioned above, moistened with water and put on a light fire; when the syrup has boiled down enough, take it out into the cold and leave it overnight; the next morning, put the syrup back on a light fire, and when it boils, lower the berries. If anyone wants the jam to be completely clean and beautiful, then do this: after cooking the berries well, carefully remove them with a hairpin or a large pin, each berry separately, arrange on a dish and let them cool well. The syrup, in which, of course, there will be many seeds, should be filtered through the thinnest muslin, it is best to use soft gauze for this; then pour it into a jar and carefully put the berries, then the jam will come out extremely beautiful. Berries for jam should always be collected in dry weather: such berries
much stronger and less boiled; it is better to take an unripe berry for jam than an overripe one. Keep the jam in a cool and dry place, this is the most important thing, otherwise it may turn moldy.

3. Another way to make jam

You can cook jam without making syrup; This jam is made from raspberries or strawberries. First, pour a little water into the basin, which would barely cover the bottom; then pour sugar, a fairly decent layer, put the berries in one row so that there is no berry on the berry; then again pour sugar and so on several times; having poured five rows, put on fire and let it boil well.

4. Berry jelly

When choosing berries for jam, of course, you always have to leave a lot of crumpled, small berries unsuitable for jam; so that they do not go to waste, you can cook very delicious jelly. Taking crumpled berries, put them in a bowl, pour a little water over them and put them to boil, letting them boil five times; when the berries are well boiled, strain the juice through a napkin; if it turns out to be cloudy, then strain again; then, taking a glass of juice, pour it into a bowl and add two glasses of berries; in this manner, pour in several glasses, as many as can fit in a bowl, and put twice as much sugar and let it boil down well; then add sturgeon glue and let boil two more times, pour onto shallow dishes and chill. If you do not put glue in such a syrup, but leave it like that, then it can be used for tea, for which pour it into bottles and save it.

5. creamy jam

This jam is unusually tasty, and rarely anyone knows about its existence. Take the most heavy cream, for each glass of cream, put two glasses of sugar, put on a roasting pan and let it boil well; you can add some chocolate; pour into a faience dish and chill.

6. Dry berry jam

Having prepared good syrup, as mentioned above, put berries in it; when they are well boiled, they should be selected and laid out on a sieve so that the syrup drains well from them; then put the berries on a dish, sprinkle them with sugar and put in the oven in the lightest heat: if the berries do not dry out at once, then they can be put back in the oven the next day. Then put in jars and sprinkle with sugar.

7. Jam from watermelon rind

Cut the watermelon peel into small pieces, soak in lime water, let it lie down for two days; then rinse well in clean water more than once; it would be better if you let it soak for two hours, changing the water. Then, having prepared an ordinary syrup, lower the crust and boil it well.

8. Lemon jam

First of all, you need to remove the zest from the lemons for a piece of sugar; then boil them in plain water, put on a sieve and let the water drain; then slice each lemon and dip lightly into the prepared syrup.

Now some recipes:

Cherry jam.

Required: 1-1/2 kg of cherries, 2 kg of sugar, 3-3.1/2 cups of water, 1/2 teaspoon of tartaric acid.

Rinse cherries, remove pits. Cook thick syrup of sugar and water, then move away from the fire. Pour cherries into the syrup, stand for 1-2 hours, and then cook over high heat, periodically removing the foam. Boil until the desired thickness of the syrup, 3-4 minutes before removing from heat, add tartaric acid. Remove from heat and, shaking the dishes, carefully remove the foam. Keep the jam for 3-4 hours so that the fruits are saturated with syrup, then put into jars.

Blackberry jam

Required: 1 kg of blackberries, 1 kg of sugar, 1.5 cups of water.

Take the largest and most mature blackberries, rinse, dry. Prepare the syrup, bring to a boil, carefully transfer the berries into it, bring to a boil again and set aside. Cook the next day until done. Pack hot and seal.

Strawberry jam

Required: 1 kg of strong, not overripe berries, 2 kg of sugar, 1 glass of water, 1 full teaspoon of tartaric acid.

Sort the strawberries, carefully remove the stalks, rinse, put in a porcelain or enamelware, cover with sugar and stand 1 night. The next day, pour in water and cook over high heat, continuously skimming off the foam. Before removing from heat, add tartaric acid and boil for another 3-4 minutes.

Gooseberry jam

Required: 1 kg of gooseberries, 1.4 kg of sugar, 2 cups of water, 2 handfuls of cherry leaves, 2-3 stalks of thyme.

Take two full handfuls of fresh healthy cherry leaves, wash thoroughly, pour cold water and bring to a boil. Pour boiling water over large hard gooseberries. When the berries have cooled, remove the leaves and put the berries in the refrigerator. After 12 hours, drain the juice and boil the syrup on it. Boil the syrup for 5-7 minutes and put the berries in it. Cook for 15 minutes until the berries become transparent. 2 - 3 minutes before the end of cooking, put 8 - 10 fresh cherry leaves and 2 - 3 sprigs of thyme in the jam to improve the aroma. Pack with leaves and seal.

Rose petal jam

Required: 200 g of petals, 1 kg of sugar, 2 cups of water, 1 teaspoon of tartaric acid.For this jam, a very fragrant red oil rose is used. Remove the petals from the flower, remove the stamens, then cut off the white hard part with scissors. Dip the petals into a liquid syrup made from sugar and water. Cook the jam over high heat until the syrup is ready. After that, add tartaric acid and cook for another 2 - 3 minutes. In the same way, with the same weight ratio, you can cook jam from the petals of a white lily,
acacias, violets.

Watermelon rind jam with ginger

Required: 500 g of boiled crusts, 400 g of ginger, 500 g of honey, 200 ml of water.

Watermelon peels, cutting off the green skin from them, cut into small pieces, boil in water. Throw away in a colander. When the water drains, sprinkle the peels with ground ginger, put in a cold place for a day. Rinse the peels in water the next day. room temperature by changing the water several times.
Boil honey syrup, dip the crusts into it and cook, removing the foam, for 15-20 minutes, like regular jam.

Cowberry jam with honey

Required: 1 kg of cranberries, 150 ml of water, 500-700 g of honey, cinnamon, 2-3 cloves, 1 tsp. lemon zest (mint, linden blossom, rosehip petals).

Rinse ripe berries, dip for 2-3 minutes in boiling water and put in a bowl for cooking jam. Add water, honey, ground cinnamon, carnation, lemon peel. Cook until tender over low heat. At the end of cooking, put mint leaves, linden blossom and rosehip petals.

We hope that the presented recipes will help you in cooking and allow you to enjoy delicious vitamin jam! Bon appetit!

Jam, jam, jam - the most common type of canning fruit and berry crops at home. The essence of the process lies in the fact that berries and fruits, in whole form or in pieces, are boiled to a density in sugar syrup or with the addition of sugar. Jam from berries and fruits has a thick texture, sweet or sweet and sour taste.

Recommended slow heat treatment fruits, with alternating heating and cooling, so that the sugar soaks the pulp well and contributes to its hardening. Pieces of fruits and berries in properly cooked jam should retain their shape, volume and texture, natural color well. They should not be too soft, but not too hard either.

Homemade jam will turn out tasty and of high quality if you take good, not overripe fruits, carefully follow the process of their preparation and cooking. In berries and fruits, such as apricots, peaches, plums, cherries, sweet cherries, most often the stone is removed, as well as tails and leaves. Large fruits are usually crushed into pieces. Jam from strawberries, currants, raspberries, blueberries, cranberries, gooseberries is usually prepared in one go, and the berries are boiled whole. Previously, they are covered with sugar and left for several hours to soak and extract juice.

One of the most favorite is assorted jam, which contains several fruit and berry crops that complement the taste. A very unusual jam is made from tea rose petals, dandelions, and watermelon peel. To give piquant taste And bright aroma, orange peel, lemon slices, cloves, vanilla, cardamom, almond pits are sometimes added to the jam. We offer you to get acquainted with the numerous recipes for jam from berries and fruits, collected on our website.

Can you make it thick? apple jam without tedious cooking? This is easy if you use the recipe for making dry jam in the oven. The result is a good texture and pleasant taste.

Most delicious jam obtained from bright yellow berries of ripe sea buckthorn combined with apples. Such a delicacy can be prepared for the winter, then used as a filling for pies or just for tea.

From fragrant autumn apples and ripe viburnum, you can make a wonderful sweet and sour jam, which is distinguished by excellent taste and useful properties. We are happy to share the recipe.

Grapes are rarely used to make jam, and in vain. In conjunction with plums and the right amount sugar, it turns out a divinely delicious dessert that will decorate any tea party.

Strawberry jam delicious on its own, it can also be used as a filling for pies, bagels, jellies and other desserts. We bring to your attention a recipe for making jam in a slow cooker.

When an abundance of berries and fruits that require urgent processing, housewives are especially appreciated quick recipes winter preparations. Use our method and weld thick jam from strawberries in just 20 minutes.

Rhubarb jam with orange juice and zest is a combination of a variety of flavors. It combines sweet-sour and tart notes together, so it never gets boring. Complete the list of preparations with our recipe.

Plum baked in sugar in the oven is delicious as an independent dessert, as well as in combination with pancakes, oatmeal, butter ice cream. Sugar plum can be a great filling for home baking.

In the season of sweet and fragrant persimmon, I propose to cook from this exotic fruit great jam. To prepare a dessert, I recommend purchasing the Korolek persimmon variety, which is devoid of a tart taste.

If you do not like sugary sweet jams, I suggest preparing sweet and sour confiture based on apples and orange juice. Walnuts give a pleasant crunch, and cinnamon - a delicate aroma.

Cherry plum jam is not only tasty, but also healthy. It has a pleasant sweet and sour taste, goes well with pancakes, it can be spread on bread or used to layer cakes.

For me, autumn is associated with red apples that flooded the market stalls. Huge, medium, small, shimmering with all shades of red, catching heat with their sides, they are like a wonderful greeting from the summer, which is just recently...

The simplest and tasty way to prepare pears for the winter is to make appetizing jam out of them. Do not forget to add to the workpiece lemon juice, thanks to which the color of the jam will not fade, and the taste will acquire a slight sourness.

To preserve the maximum benefit, the jam is boiled in 2-3 doses for a minute of cooking, leaving between cooking to cool completely. This is a vitamin-sparing method of cooking, although it can be cooked in 1 step - as a rule, from 10 minutes to the moment until it is quite dense. If a drop of boiled jam syrup does not spread in a spoon, but retains its shape, the jam is cooked.

How to make jam

General principle
Berries or fruits are peeled, washed and cut as you like, and then boiled with sugar. Sugar is a strong preservative, so any jam is stored for a long time, and if you follow the rules of hygiene, then the jam will stand all winter.

1. The proportions of fruits and sugar when making jam.
As a rule, 1 kilogram of sugar is taken for 1 kilogram of berries.

2. How to cook jam?
Jam is boiled in brass or steel utensils - ideally wide enough basins so that the lower layers of the fruit do not soften under the weight of the upper ones.

3. Storage of jam.
Jam must be poured into prepared jars: washed in hot water with the addition of soda and heated to complete dryness in the oven (at a temperature of 60 degrees for 10 minutes). Store jam at a temperature of 5-25 degrees in a dark place, at least occasionally ventilated.

4. On what fire to cook jam?
Jam must be boiled over low heat so that it does not burn and all useful substances are not boiled out.

5. When is the jam ready?
Jam is cooked when a drop of syrup becomes very tight.

6. Do you skim the foam from the jam?
Skim the foam when cooking jam.

7. What should I do if the jam does not thicken?
It is recommended to bring the jam to a boil again. Or add a little gelling component. You can use lemon juice - it will release the natural gelatin it contains. Another option is to use dry powder.

8. How to cook jam without cooking? :)
For one jar of fruits, take 1 jar of sugar (or for 1 kilogram of fruits - 2 kilograms of sugar), grind with a mixer. Store the ground mass in the refrigerator.

9. How to organize the storage of jam?
To store jam, you can print labels with the name of the blanks and the date. Or just write on the bank with a marker.

Utensils for cooking jam

Jam is boiled in saucepan or bowl. The basin is good because the large open surface provides enhanced evaporation of the liquid - the jam will be thick, but the fruits or berries will not be digested. The saucepan is more convenient to use, it takes up less space on the stove or on the table between the stages of cooking jam.

Can be used:
Enamelware - it is suitable for cooking jam. But it is worth considering that even a small chip of enamel makes it impossible to use a basin or pan.

Stainless steel utensils are suitable for cooking jam, but sometimes the finished product acquires a "metallic" aftertaste.

Can not use:
Copper basins, although they are traditionally considered the best dishes for making jam. Modern research convinces the opposite - copper is not suitable for making jam. Fruits and berries contain an acid that can dissolve copper oxides that appear in the form of a patina (dark coating) on the surface of dishes. Even if the basin is torn off to a shine, it is still not worth using it for cooking - copper ions destroy ascorbic acid, depriving the jam even minimum quantity vitamin C.

aluminum utensils categorically can not be used for cooking jam. Fruit acid destroys the oxide film on the walls of the pan or basin and aluminum molecules enter the product.

It is better to pour jam into jars with a small ladle, because. the necks of the jars are usually narrow - there is a risk of spilling the jam.

About sugar in jam

- Sugar when cooking jam acts as a sweetener, thickener and preservative. When cooking jam, sugar is divided into fructose and glucose, which contributes to its rapid absorption by the body.

When cooking jam, sugar obtained from sugar varieties of beets and cane is most often used. Exotic types of sugar: maple, palm, sorghum are rare in Russia and are not used for making jam, as well as brown unrefined raw cane sugar.

If you reduce the rate of sugar bookmarking, the jam will be less high-calorie. But there is a risk at the exit to get the consistency of compote, not jam. Sugar can be substituted food additives based on pectin. These are jams that improve the consistency of Confiturka, Kvittin, Zhelfix and the like.

Methods for making jam

1 way to cook jam - classic

1. Pour sugar into the dishes.
2. Pour sugar with cold water.
3. Put the dishes on the fire.
4. Stir the sugar until completely dissolved.
5. Bring the syrup to a boil.
6. Boil the syrup for 2 minutes and turn off the heat.
7. Add berries.
8. Cool the jam for 5 hours.
9. Put on fire, bring to a boil again and cook for 10 minutes, stirring gently and removing the foam.
10. Cool again.
11. Last time bring to a boil and cook for 3 minutes.
12. Cool and pour jam into jars.

2 way jam cooking - fast

1. Wash and dry the fruits.
2. Put the fruits in a bowl.
3. Pour in sugar and stir.
4. Leave for 5 hours.
5. Put the basin on the fire.
6. Bring to a boil, stirring regularly.
7. Cook for 5 minutes.

Jars for jam

Used to store jam glass jars. Banks are closed tin lids with the help of a seaming machine or twisted with "twist" lids - they come in different diameters, you need to choose the right size jars for the neck.
Ready jam put into clean dry jars. If the product is packaged in a jar where drops of water remain, then the jam will not be stored - it will become moldy or ferment. Banks are washed hot water with soda. It is necessary to rinse the jar inside and out with water, pour a teaspoon of soda on the sponge and carefully wipe first the inner and then the outer surfaces of the jars. Then rinse the jar thoroughly with water. The fact that the jar is well washed is indicated by a characteristic creak when you run your finger over its surface. household chemicals ( detergents for dishes) it is better not to use. These products have a strong odor that lingers on the dishes and can ruin the aroma of the jam itself. Wash the lids thoroughly with baking soda.
Clean jars in which jam is planned to be stored must be sterilized. For this:
1. Pour water into the pan, install a special holder for cans and put on medium heat.
2. When the water boils, place the jar on the holder with the bottom up (the neck enters the hole in the holder). Steam the jar for 5 minutes.
3. Remove the jar from the holder (using a towel or potholders) and place the neck down on a clean towel. After five minutes, put the jar on its side - so the wet steam will come out, and the hot walls of the jar will dry the inner surface. After 5 minutes, a clean, dry jar can be used for its intended purpose.
4. The lids also need to be sterilized: place in a pot of boiling water and boil for 5 minutes. Remove (pry with a fork) and lay to dry on a clean towel.
More ways to sterilize jars:
- Pour 5-5 centimeters of water into a wide saucepan, install a microwave grate and put the jars upside down. When the water boils, the steam will sterilize the jars. So it is necessary to sterilize them for 15 minutes.
- strengthen the jar on the spout of a boiling kettle;
- pour boiling water over the jar and let stand for 10 minutes under the lid;
- in the microwave: pour a little (about 1 centimeter from the bottom) water into the jar. Put in the microwave, power 700 W, processing time 2 minutes;
- in the oven: put wet jars on a baking sheet. Turn on the oven. The heating temperature is not more than 130 degrees, the processing time is about 5 minutes (until the cans dry inside and out);
- in a slow cooker: pour 2 cups of water into the bowl of the appliance, place the jars in the steaming grid. "Baking" or "Steaming" modes. Processing time 5 minutes after boiling water. This method is good for small jars.
Attention! In the event of overheating or temperature fluctuations (for example, in hot jar cold water gets in) the jar may burst. Be careful!

fruit jams

Berry jam

Other jams

All about making jam

What do we cook?

blanks
- Jam

In this article you will find detailed description how to make berry or fruit jam for the winter. Delicious jam recipes from apples, pears, apricots, raspberries, strawberries and other fruits, cooking technology.

How to cook jam for the winter at home?

Jam (from English jam) - is a thick homogeneous jam from unrubbed fruits and berries, which are boiled in sugar syrup until a thick, jelly-like mass is formed.

Usually there are 2 types of jam - homogeneous or with pieces of fruit.

How is jam different from jam?

Jam has a thicker and more uniform structure, thanks to berries and fruits that are soft during cooking.

Thick jam is ideal for baking, so it is ideal for filling pies, dumplings, cakes

What is jam made from?

It is best to make jam from fruits and berries rich in pectin so that it can set.

Therefore, for its preparation, you need to take ripe and slightly unripe fruits, but overripe and wrinkled fruits should not be used.

Also, sugar, spices, nuts are used to make jam. dried fruit, and even liqueurs and other spirits!!!

How to cook fruit or berry jam for the winter?

The process of making jam is much easier and faster than making jam. As a rule, it is prepared in a single way.

Jam technology:

Prepare fruits or berries - rinse, remove seeds and cut into slices.
Pour the prepared raw materials with sugar and put on fire, and cook over low heat so that it softens and releases pectin.
From the moment of boiling, the cooking time for jam is 15-20 minutes.
When cooking jam, be sure to mix and remove the foam from its surface, if it appears.
Ready jam is transferred hot into jars and rolled up.
Store jam in a dry, dark and cool place.

Very important point!!!

After adding sugar, it is necessary to carefully monitor the time, since this factor is decisive in the quality finished product. If the jam is removed from the heat too soon, the jam will be runny. And if you boil longer than the allotted time, the sugar will caramelize, the jam will be very thick and will become too dark in color.

Remember that fruit jam with high content pectin cooks faster, so you need to carefully monitor the time so as not to overcook it.

How to check the readiness of jam?

You can check the readiness of jam like this

You need to take a cold saucer (you can first put it in the refrigerator for a few minutes), put a little ready-made jam on it and put it in the refrigerator again. If after 2-3 minutes, when the saucer is tilted, the drop does not spread, this means that the jam is ready.

Secrets of making delicious fruit or berry jam for the winter

Helpful Hints:

In order to get high quality jam, you need to take only high-quality fruits (ripe or slightly unripe,
Strictly observe the proportions in the recipe. The amount of sugar depends on the content of pectin in fruits, but, as a rule, they are taken in a ratio of 1: 1, that is, 1 kg of sugar should be taken for 1 kg of fruit or berries;
Sour berries, such as black currants, contain a lot of pectin, so if you take 50.0 of these berries for every 100.0 sugar, then the jam will turn out to be more juicy and tender;
In sweet berries (in strawberries) there is less pectin, so you can take less sugar;
It is better to use large granulated sugar for making jam, as it dissolves more slowly, which improves the quality of the finished jam;
Do not add water to berries containing a large number of sugar (strawberries, raspberries, blackberries);
The jars into which the finished jam is poured must be well sterilized.
Jars should be rolled up immediately after filling them with jam.

Apple jam for the winter

Ingredients:

apples -1 kg,
800 ml water

For syrup:

1.1 kg of sugar
350 ml water

Cooking:

Rinse apples well, peel and cut into thin slices.
Place them in an enamel pot, add water and boil for 10 minutes.
Cook sugar syrup and pour them boiled apples, boil the apples until tender.
Put the finished hot jam into sterilized jars, cork them and cool.

Fragrant pear jam for the winter

Ingredients:

1 kg of prepared pears,
sugar 0.5 kg,
lemon peel - 2.0,
cloves - 2 pcs,
vanillin 0.05 g

Cooking:

Select small hard pears and wash them.
cut into small pieces, remove the core.
Place the prepared pears in an enamel basin, sprinkle with sugar in layers and leave for a day so that the juice stands out and the pears absorb the sugar.
The next day, put the basin on fire, add spices and cook for an hour until the pears become transparent.
Jam is placed hot in heated dry jars, covered with boiled lids and rolled up.
Then turn upside down and cool.

Plum jam for the winter

Ingredients:

Plums 1 kg,
Water 3/4 cup
Sugar 1, 1 kg.

Cooking:

Rinse the plums and cut into halves along the groove, remove the pits.
Pour water into an enameled saucepan and put plums.
Put the mixture on fire and cook for 15 minutes.
After that, add sugar in small portions to the pan.
After the sugar has completely dissolved, boil the jam until cooked with frequent stirring, avoiding burning.
Pour hot jam into heated dry jars, close with boiled lids, cork, turn upside down and cool.

Raspberry jam for the winter

Ingredients:

raspberries - 1 kg,
sugar - 1 kg,
430 ml of water,
citric acid - 1 tsp,
gelatin - 3.0

Cooking:

Prepare sugar syrup from sugar and water.
Pour raspberries with sugar syrup.
Bring them to a boil and cook for 15 minutes. DO NOT interfere with cooking!
2 minutes before the end of cooking, add 1 tsp citric acid and 3.0 gelatin dissolved in water.
Pack hot in sterilized jars, seal

Apricot jam for the winter

Ingredients:

1 kg apricots,
1 kg of sugar
250 ml of water
1 tsp citric acid.

Cooking method:

Rinse ripe apricots with dense pulp in cold water, divide into halves and remove the bones. So that the fruits do not darken, dip them briefly in a weak solution of citric acid. Then put the apricots in an enameled container, fill with water and add 250 g of sugar. Boil for 10-15 minutes.

Spread hot jam in clean, dry jars, roll up with metal lids and cool.

Blackcurrant jam for the winter

Ingredients:

2 kg blackcurrant,
3 kg sugar
800 ml of water.

Cooking method:

Put the currants in a colander, dip in boiling water and blanch for 3 minutes.
Transfer the berries to an enamel basin, lightly knead them with a wooden crush
Add sugar, water, mix and cook on a small fire.
Stirring, cook until tender.
Arrange hot jam in dry sterilized jars, roll up.

Gooseberry jam for the winter

Ingredients:

gooseberry 1 kg
sugar 1.2 kg

Cooking:

select good berries, remove the stalks, rinse and dry
Crush the berry with a pestle and sprinkle with sugar.
Put the mixture on fire and cook with constant stirring until tender.
Ready jam is packaged in heated jars, closed with boiled lids, corked, turned upside down and cooled.

Strawberry jam for the winter

Ingredients:

strawberries - 1 kg
sugar - 800.0
water - 300.0

Cooking:

Make sugar syrup from water and sugar.
Rinse the berries and immerse in boiling sugar syrup.
Boil the jam until tender and package in a boiling state in hot dry glass jars.
Close the lids, turn over and refrigerate.

Strawberry jam option number 2

Ingredients:

700 g strawberries
1 kg of sugar.

Cooking method:

Sort the ripe strawberries, rinse, sprinkle with sugar and put on the stove.
Cook first on high and then on low heat until tender.
Do not forget to constantly remove the foam and stir so that the berry mass does not burn.
Spread hot jam in jars, leave them open until the contents have cooled completely, then close with plastic lids.

Strawberry jam for the winter

Ingredients:

sugar 1 kg,
strawberries 1 kg,
citric acid 1.0,
water 1 glass.

Cooking:

Pour the prepared berries with water, put on fire and cook for 5 minutes from the moment of boiling.
Add sugar to the boiling mass and cook for 20 minutes until tender.
When cooking, jam must be stirred and foam removed.
3 minutes before readiness, add 1 g of citric acid to preserve the color of the jam.

Cowberry jam

Ingredients:

cranberries 1 kg,
water 400 ml,
sugar 800 g

Cooking:

Select ripe good berries and rinse.
Pour them with water and cook over low heat until the initial volume of the mass is reduced by 1/3.
Then add sugar and stirring constantly, cook the jam until ready.

cherry jam

Ingredients:

1 kg cherries
1.2 kg of sugar,
300 ml of water.

Cooking method:

Remove the seeds from the cherries, pass the pulp through a meat grinder.
Transfer the resulting mass to a basin, fill with water and bring to a boil.
Then add sugar and cook over low heat, stirring constantly, until tender.
Arrange hot jam in warm dry jars, roll up and leave to cool completely.

Sea buckthorn jam for the winter

Ingredients:

1 kg sea buckthorn,
1 kg of sugar.

Cooking method:

Place sea buckthorn berries in a colander, dip in boiling water
Blanch for five minutes, then cool under running cold water.
Then put the sea buckthorn in a basin, add sugar and put the mixture on low heat, heating until the sugar dissolves.
After that, increase the heat and cook, stirring constantly, until tender.
Spread hot jam in dry jars, leave it to cool, then close the lids.

Pumpkin jam for the winter

Products:

pumpkin 4 kg,
sugar 1 kg,
water 400 g,
cinnamon,
carnation,
lemon acid.

Cooking:

Pumpkin pulp should be cut into slices or grated on a coarse grater.
Then put in a basin and pour 0.5 cups of water.
Bring pumpkin to a boil and cook, stirring constantly, for 7 minutes. Repeat three times.
Boil sugar syrup and place pumpkin in it.
Cook until the jam reaches the desired density.
At the end of cooking, add cinnamon and cloves, citric acid.
When the jam has cooled, pack it into jars.

Quince jam for the winter

Ingredients:

1 1/2 kg quince,
1 kg of sugar
1 liter of water
1 teaspoon citric acid.

Cooking method:

Rinse the fruits and cut them into quarters, then remove the skin from each and cut out the core.
So that the pieces of quince do not darken, dip them in a 2% solution of citric acid.
Then grate the quince.
Prepare a syrup from sugar and water, put grated quince in it and cook until it becomes transparent, and the syrup thickens and begins to gel.
About 3 minutes before the end of cooking, add citric acid to the jam.
Arrange hot jam in dry sterilized jars, seal

Jam- this is very delicious product, which most of us prepare for the winter. This delicacy can be prepared from a variety of fruits and berries. The ingredients for jam in all recipes are almost the same, only each housewife has her own cooking method.

"So simple!" collected 5 classic recipes jam that is definitely worth making this summer. Just imagine how in the cold season you and your loved ones drink tea with this yummy own cooking. Despite the fact that when making jam, some beneficial features this product is lost, it is still better for the body than sweets from the store.

1. Cherry jam

Ingredients

1.2 kg pitted cherries
1-1.2 kg of sugar
200 g water

Cooking

Sort the cherries, wash and remove the pits. Pour the berries with sugar syrup or sprinkle with sugar and put in a cool place for 5-6 hours. Then cook in two to four doses over low heat for 8-10 minutes with breaks of 5-6 hours. The jam will be ready when the berries become translucent. Take them out, let the syrup drain, and then put the berries in jars. Boil the syrup until cooked for about 10-15 minutes, cool and pour it into jars.

Cherry jam improves appetite and speeds up metabolism. It is also a good prevention against diseases of the venous system and is used to strengthen capillaries. Cherry jam stabilizes work of cardio-vascular system and acts as a sedative.

2. Raspberry jam

Ingredients

1 kg raspberries
1–1.2 kg of sugar

Cooking

Sort the raspberries, peel and immerse in salted water for 7-15 minutes so that the larvae of the raspberry beetle emerge. Rinse the raspberries with cold water afterwards. Pour 500 g of sugar and put in a cool place for 3-5 hours. Drain the juice that has flowed out, add the remaining sugar and boil the syrup. Fill them with berries, put the basin on the fire and prepare the jam in two or three doses, periodically removing the foam and shaking the basin slightly.

Raspberry jam is an indispensable helper for colds. Raspberries are well absorbed by the body, normalize metabolism and improve digestion. jam from this delicious berries used in the treatment of various nervous disorders and various infectious diseases.

3. Strawberry and wild strawberry jam

Ingredients

1 kg of berries
1 kg sugar
1 g citric acid
100 g water

Cooking

Peel the ripe berries, add half the sugar and pour hot boiled water. After 6 hours, drain the juice that has flowed out into a saucepan or basin, add the remaining sugar and boil the syrup over low heat. Pour the berries into boiling syrup and boil over low heat for 5-7 minutes, shaking or rotating the basin. Then take the jam off the heat. After a three-hour exposure, boil again for 5-7 minutes and so on. Bring to readiness after the third exposure.

Strawberry jam is rich in antioxidants - substances that slow down the development of cancer cells, and a whole range of micro and macro elements.

4. Blackcurrant jam

Ingredients

1 kg currant
1.5 kg sugar
200 g water

Cooking

Sort the berries, rinse them in cold water and put them on a sieve, then put them in boiling sugar syrup and simmer for 6-7 minutes over low heat, shaking the basin from time to time. Soak for about 7-8 hours in a cool place, then boil again. Cook in two to four doses. Put the finished jam in hot jars. Tie them up when they're cold.

Blackcurrant jam contains vitamins that strengthen the immune system. Jam from this berry is taken for atherosclerosis. It resists inflammatory processes in the human body, has a diaphoretic, diuretic and fixative effect.

5. Gooseberry jam

Ingredients

1 kg gooseberries
1.4–1.5 kg of sugar
200 g water