Lay the jam warm or cold to banks. Jam in cans spill hot or cold? And how correct? Add your price to the database Comment

19.11.2019

Cook jam on Lesgribov

Today will teach you, cooking tasty and right jam. After all, almost each of us loves this useful and tasty treat. - this is delicious dessert Our childhood, which can be easily prepared at home and will not need to buy jams, rich in chemicals, in stores. And today, on the Lesgribov website you will learn how to cook delicious jamHow to sterilize and roll banks. Watch out for step by step instructions On our site, so, let's go:

The first stage. Sterilization cans.

First of all, you need to sterilize the cooked banks. They can be of any size, from the smallest to three and five-liters. Why do you need to sterilize banks? In fact, this is very important, even if the bank seems to you perfectly clean, it does not mean that the bacteria do not live there, which will subsequently lead to the fermentation of jam and its damage. Also dust and other small different particles are invisible to the eye, can spoil the jam.

But still the first stage, due to the simple boiling of berries and sugar. It is necessary to boil the berry as best as possible, so that all the works on sterilizing cans were not in vain.

Ways to sterilize cans, great set. We will only tell about some of them who are the most effective in our opinion.

The sterilizer - with its help and the disinfection of cans, containers for storing and cooking jam occurs.

You can also refer to old ways that are no less effective.: Place banks in a large container in which you can boil banks, there you also need to lower the covers that can be spinning. Pour the container with banks and covers with cool water and put on fire. Boil banks need at least twenty minutes.

Stage second. Cook jam.

In the cooking jam, there is nothing complicated and difficult. There are many different ways Cooking jam. And here is one of them:

First of all, you need to prepare syrup, which means you need to melt sugar at a temperature of 120 degrees. To check whether syrup is ready, you can cover a drop of syrup into cool water, and if the drop has turned into a soft little ball, then our syrup is ready.

Then in the cooked syrup, you need to add our yagoda or fruit. Bring to a boil stirring the future of jam. You need to interfere with the jam for several minutes at the first stage, at least twenty minutes, until the jam becomes the necessary consistency (softening berries, they became soft, and the jam is more liquid), do not forget to shoot a foam formed. Try not to remove from the slab for a long time, as the jam is enough for a few minutes, so that it would be forging and turning into a lump of Gary, which will only be thrown away.

Capacity for cooking jam, it is worth choosing a copper. It is very the best waySince heat in such a dishes is distributed evenly and less chance of burning. You can also use a skeleton or a saucepan of stainless steel. Purify the preparing jam, better than a wooden false, to shoot a foam, and shifting on banks, stands with a separate ordinary spoon.

Stage Third. Spill ready-made jam on banks.

If your jam reached the consistency we need, it's time to pour it into banks. Jam needs to be pouring to the very edges of the cans, because the cooled jam will fall and the bank will seem half empty. Next, we ride or simply close the covers and turn the banks up the bottom, put in the dark angle until complete cooling. This method will hinder the air outlet from the cans, which means that the jam does not occur, which again, in turn, will save the jam from mold. When the jam was cooled, and no more than 10 minutes should go for it, we put banks into a cold-water container. Keep jam for another twenty minutes. This method will help us faster cooling jam, berries stay in the right pleasant color.

Stage fourth. Storage of jam.

Jam, due to the high concentration of sugar and thorough sterilization< будет храниться долго, но это не означает что стоит пренебрегать простым правилам хранения варенья. Варенье закатанное по банкам, должно стоять в сухом, прохладном и темном месте. Температура помещения не должна превышать 18 градусов. Если вы открыли банку с вареньем, то ее следует переместить в холодильник и хранить там.

Jam is ready to eat immediately as cooled, but many advise to hold it closed after cooking eight days. This period is enough that the jam would be as impregnated with the aroma of berries.

Several tips.

1) It is better to stick the stickers on the banks, which would not be confused by the boat jam from the red currant jam.

3) to find out whether jamYou can, in the following way: Drip a drop of jam on a saucer. If the drop does not drain, then the jam is ready.

4) If you are preparing a small amount of jam, you can not worry about the formation of the foam and do not wait to remove it. Just at the end of the cooking jam, add 10 grams butter And the foam dissipates itself.

5) that the bones of raspberries, strawberries and other berries were not solid, as often it turns out when cooking jam. It is necessary to freeze the berry before cooking jam. And defrost, directly in the syrup on the stove, constantly stirring. Then bones in jam will be soft. The same way can be used when cooking jam from orange and lemon zest.

6) It is better to prepare jam small portions than to cook everything and immediately. If you cook jam with minor portions, then the beam is preserved the color and taste of jams, and the beneficial substances in the jam, much more, because the cooking of jam with minor portions, requires less time.

7) Bon Appetit And remember: do not throw out available banks from home. Keep them in the cellar, for example or storage room, then do not have to buy new banks. Just do not forget to sterilize them correctly.

In the summer, we are pleased with delicious berries and fruits, we can purchase them in stores, in the markets, and someone grows them yourself and can collect on their summer cottage. After all, these useful delicacies are needed to preserve well-being and a wonderful mood. So that you can go to them and in the cold season, as well as save beneficial features Fruit and berries, they can be preserved. And then at any moment everyone can open and enjoy the favorite fruits or berries in the form aromatic jam. Homemade is always better than purchased, and more useful!

Consider how to close the jam into the jars for the winter and what is needed for this

So that banks with delicacy can be kept as long as possible, you need to prepare everything thoroughly:

Collect ripe berries or fruits, take away such fruits that are not spoiled, that is, the best!
Prepare glass cans, they must be without damage, chips!
Also, for canning, we need lids, they are several types (metal, polyethylene or twisting).
Depending on the type of vessel and the lid, you may need a special key for closing.
Need a large saucepan for sterilization (by the way, this method was used or used in the old manner). Some in our time are sterilized using special devices - sterilizers, someone in a brass cabinet or if small jars can be sterilized in microwave oven. Everyone chooses the way that my soul!
Also need an enameled pelvic for cooking berries themselves or fruits.

When everything is necessary, we can proceed to work!

Stage first: Cooking jam

First of all, we swore berries, remove the garbage, rinse well with water so that there are clean. If there are bones, then take them out. We lay out fruits in enameled pelvis. Then sprinkle with sugar sand, so we make several layers (berries or fruits - sugar). We put the pelvis on the slab and cook the jam, removing the foam. You need to cook until all sugar is dissolved, and you can and just longer. There are two cooking methods - fast and slow. We will write more about these methods below.

Stage Second: Preparation of Tara

My good cans and covers through detergents. Then we rinse them carefully, we give water drain, dried. As described above in our article, there are several ways to sterilize containers, we will describe boiling. Pour clean water into the pan, heating how the water will begin to boil, put banks into the water so that they are completely in the water. Boil for a few minutes and take out. Now about boiling covers. If you use the covers that are twisted with the hardguard key, you need to hold them in boiling water for a couple of seconds. Polyethylene lids are lowered in steep boiling water into two or three minutes, the twisting caps are sterilized in the same way. The covers can be treated in a microwave oven.

Stage Third: how to close the jam in banks

After the jam is welded, spread it on jars and close with covers:

Covers that are rolled through a special dressing key, after boiling immediately apply to banks and twist. The vessels will need to be turned over and so they leave them until they are completely cooled.
Polyethylene covers. After boiling, they need to quickly wear on the banks, and the containers themselves turn over after cooling. To understand whether the cap is correctly done, you need to see if there is a notch from above on it. If so, everything is done correctly.
Swirling wear like polyethylene. Such a type of lid is put on the banks with carvings. During the opening of tanks with these lids, a click should be heard if it is not, then such a dish is better not to use!

The lids can be bought at the nearest economic store and even a supermarket, especially in the season, and you can save a little and order canned covers in wholesale http://istr.com.ua/products/dlja-konservirovanija/.

How to close the jam - hot or cold?

It all depends on how the device was cooked. If it was boiled for a long time, then it is possible to put it on the tanks cold and it does not need to rush into banks. Such jam can simply close the polyethylene lid and that's it.

And if the kushan is brewed fast way, then it is spilled in sterilized banks hot, covered with metal covers and immediately turn over. After that, leave cool. Therefore, if you specify a question about how to close the jam - hot or cold, select the cooking method. And immediately comes the answer!

How to close cans with jam so that there is no mold

Properly cooked and closed kushany in the jars is kept long. But if the container or covers were poorly processed, or the jam was wrong, then it may be spoiled, mold will appear in it. That is why it is necessary to observe all the items described above.

Symptoms that can be understood that when cooking you did something wrong:

The dish color is dark, there is no fruit fragrance - you diligently jam.
Berries (fruits) are not uniformly distributed in syrup, they are or pop up, or on the bottom, it suggests that the technology is broken. If the berries (fruits) are settled, then this is a sign that you put little sugar. And if on the contrary, berries pop up, then you may not have jokes.

Winter jam can be prepared with a variety of methods. The same hostess is preferred classic jam And boil the traditional "grandmother's method. But it is a pity that after cooking jam, it remains a meager amount of useful substances, because almost all of them are destroyed under the long action of the highest temperature. Therefore, many hostesses love or cook the jam "fast" method, withsting on the flame less than 7-10 minutes, and maybe less. Or after all, not to prepare jam, but simply peat berries and fruits through the grater and mix with sugar sand.

Usually, this method allows you to save most of the vitamins and the necessary beneficial substances, but in turn such jam must pass a mandatory conservation. At the same time, the jam, which rushed with iron covers, can be stored anywhere, whether it is a cellar either when room temperature. For home jama, metal screw caps are perfectly suitable for preserving TVist-off Avestar.ru - you can buy wholesale at a bargain price if large volumes of production are assumed.

How to properly seek banks to close the jam

Before placing jam to banks and use a sealing machine, all banks must be thoroughly prepared. At first, they need to clean carefully with soda, besides, not only with the inner, but necessarily and from the outside.
Sterilization is the process of processing cans for jam in high temperature, allowing to destroy all bacteria. You can sterilize banks by both steam and placing them in the oven, warmed up to 100 - 120 degrees. And it will also be necessary to sterilize and iron covers that will close banks. Although the lids are easier - they need to be no more than boiled for 5-10 minutes. In a saucepan, covered with a lid.

How to close the jam

Before spilling jam on banks, check if they are quite dry from the inside. If you are pouring jam on wet banks, it may well be that it will contact. It will be very sorry to happen that all your works will be useless.

The jam you have to roll is recommended to distribute to banks while it is still hot. Then the banks roll with a special twisted machine, turn over the bottom and cover with some pure terry towel or a coat. In this form, it should cool, and then it is already transferred to the shelf for storage.
Sometimes it is advised for even greater guarantees before silent the banks so that the jam passes pasteurization. When you will overcome the hot jam in banks, they must be closed by diplodized covers, put in a saucepan with warm water And in additions to boil for 10 minutes. External then the jars of course weep and shift up the bottom to make sure the packaging density. Banks as the past case are covered with a warm clean towel and leave.

What covers it is better to close the jam

During conservation, in front of almost all hostess, a dilemma arises: "Still what covers are better to use for the best storage of jam?"
Opinions of the hostesses in this matter are equally different from each other. Many recommends routing banks iron coversAnd someone who could have thought, suggests on the old way to cover them with paper or cellophane and tinted with threads.
If you ask the question "Is it possible to cover with plastic covers?" Reply - of course yes. Every year more and more honey preferred plastic coversSince they are easier to use and conservation with them is still easier and more pleasant.

So that the billets for the winter are not spoiled and did not completely lose the initial species and the smell of rather observe a couple of ordinary rules:

1) The jam must contain a lot of sugar sand. It does not allow you to get over with jam and can save the freshness of the workpiece;
2) so that the jam is preserved fresh for a long time, it will be necessary to boil it for longer;

3) On the surface of the jam (under the cover), it is necessary to put a circle from some piece of paper or parchment, which was dirty in alcohol or vodka. If still the top is covered with mold, then a sort of, you can say a protective film, draws it into yourself. If this filter is needed, it may be replaced by anyone.
Recently, violent cruisers are especially popular or also called twist-off.

Rules for using screwing twist-off covers

1. Do not spin more than the thread is allowed, if you strongly drag, you can break the lid.
2. To install the lid so that it gets into the threads, and tighten according to these rails. If there are cracks, then there are probability of the appearance of mold.
3. Cover the blanks with a lid immediately later filling the cans. Banks can not be completed. Banks must be filled with content, although it should not reach 1 cm. To the edge.

How to store jars with screwy lids

Most of the blanks that are blocked by screwing lids, should be stored in warm (although not hot), dry and that the room is ventilated. To prevent condensation, there should be no sudden temperature drops.

But, if you close the jam with a small amount of sugar sand, they should be preserved with the lowest temperatures (in the refrigeration chamber or in the basement).
Before storing the jar with hot content, you need to cool the content to room temperature, and then check that nothing proceeds. To do this, turn over the bank to the bottom to the bottom and see that the rim of the cover is not moistened. Store billets with screwy lids can be 6 months.

Summer is time not only rest, but also active preparation for winter. Almost all the cuisines in the country boils work, harvesting are made, greens and fruits are dried, salads are cut and, of course, boil jam. There are many secrets of successful cooking sweet delicacy.

Berries designed for jam, better to collect in sunny, dry weather on cooking day. Berries, torn in the rain, absorb a lot of moisture. Because of this, they will decompose in jam, and the delicacy itself will be watery. Berries must be ripe to the same extent - then the jam will be tastier. Before cooking jam from strawberries or strawberries, berries are shrinking with sugar sand and give them to stand 2-3 hours.

To remove bones from cherries, experienced hostesses are advised to use the bike. It will speed up the work and protect the berries from damage. The cookware should be wide, but not high so that the fluid is faster evaporated. Bowls for 2-4 kg of berries are most convenient. In large tanks, gentle berries will lose the shape and jam will become more like a jam. Capacities for cooking jam must be perfectly clean. It is impossible to use the kitchenware on which there is a rust or stains of oxide. Before each preparation, the dishes are cleaned with soda, washed with boiling water and dried. We start cooking jam with syrup. Sugar and water are poured into a bowl (prescription proportions) and boil until the sugar is completely dissolved. Then put the berries and boil. The first 5-10 minutes fire should be weak so that there is no a lot of foam, then it increases it.

The foam in the process of cooking should be removed with a spoon or shimmer and pour into deep dishes. It is necessary to clean the foam, because because of it, the jam can blame. So that the berries do not shuffle, every 5-7 minutes, the container with future jam needs to be removed from the fire.

The readiness of the jam is checked like this:

Berries are not float to the surface, and evenly distributed in syrup.
A drop of syrup, if it is confused between your fingers, forms a tight thread.
A drop, poured on a saucer, does not spread, and retains the form.
Many fruits and berries (apples, apricots, plum, quince) become transparent.

When the jam is already welded, it should cool. Then he is transfused into clean and dry dishes. In no case can not be covered with a lid jam. 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. Shoot the jam in dry hot jars. Store jam in a dry cool room. Banks are closed with parchment paper, then with a cardboard circle, then parchment paper again, then tied with twine. The twine is pre-wetted. Hydish, he is tightly pulling the jar and will not give the air to get into the jam.

If the jam snapped, it is laid out of the cans in the pelvis, 3 tablespoons of water are added to 1 kilogram of jam, on weak fire, they bring to a boil and boil 5-8 minutes, constantly stirring. Hot jam is unfolded in banks, cool and clog. Jam, which began to roam (cry), need to immediately digest, adding 200 grams of sugar sand for every kilogram. Jam at the same time foams greatly. Foam must be removed and stopped cooking. When the jam stops foaming, it is spilled by banks, cool and clog. Following these unacceptable advice, even a novice host will be able to cook delicious jam and in winter to please relatives and relatives with his own cooked delicacy. Dare and everything will work out!

How to sterilize and roll banks?

Previously all banks must be thoroughly washed with soda inside and outside.
The next stage is the sterilization of cans. Previously, the hostess sterilized banks, putting them on the spout of a boiling kettle, and now the process is significantly reduced - the banks are sterilized in the oven on the grille (not on the contrary) at a temperature of one hundred degrees.
Tin covers must be boiled in a saucepan under the lid for 5 minutes.
When the banks can drill in the oven, they are filled with hot jam on the most thoroughly.
Then covered with a lid and rush with a special machine for the order. It is important to choose the switching machine.
Radial banks check for a thick fit of the cover (so as not to move, did not spin) and turn the lid down, warmly wrapped. Leave roll banks to cool (approximately at night).

The second way is to silence by kapron covers

The jam is stored, prepared in this way, only in the refrigerator or in a very cold cellar.

Barki sterilize as in the first way, and the categorous lids are lowered in boiling water and immediately turn off the fire.
The jam is poured into a jar 2 cm below the neck and fall asleep with a 1.5-centimeter sugar layer.
Close tightly closed by dumplings and put in the refrigerator for storage for the winter.

Irina Primorya

The jam is straight freshly spill in sterile jars, straight up with a neck, spinning the covers and turn up the booty. Cover just a towel. After cooling, the lid is drawn into the inside, creating additional sealing. The jam is perfect at room temperature until spring.

I love children

Jam spill cold into sterilized banks, and the jam is hot, respectively, under the blanket. Never have a jam on our jam, although it stands in the garage now Jam 2009 - 2013. Well, it may not molds that we roll it up, but if you close with spinning lids or by Kronovy - then I would say. In general, mom told me somehow - on how to foul hot or cold only the appearance of the jam another like.

Cleakfasting.

Jam is necessarily spilled by hot. High temperature contributes to the destruction of all kinds of bacteria. Plus, hot jam fluidity more, cold is very difficult to pour into banks, there are many air cavities. Actually those who cook the jam know that if you wait for the jam to cool, then it will be difficult to work with it, the top can be covered with a frozen crust, which definitely does not contribute to the pouring jam in banks.

Green Tomato

Hot or cold pouring jam on banks depends on the method of cooking. Previously, the jam was traditionally cooked, adding sugar 1: 1 in the weight ratio with fruit, began to boil it several times. Such jam was laid out into clean dry banks already cooled, closed with polyethylene lids or tied paper. The risk of damage to such jam is minimal. But recently began to boil jam with fewer sugar and with abbreviated time - "five minutes". This is connected with a shortage of time, and so that in such a jam is preserved more vitamins. Here such jams should be poured hot in sterilized banks and roll to prevent it with damage.

Elena

And I spill in cold dry jars. And in general, the jam is no longer cook, just sugar ... Nam-Yam!

Yunna

I always spill hot, because I do not cook it too sweet to progress from all sorts of fungi and bacteria. And the banks are pretty sterilize. But many are closed with cold and do not even twist the covers. For example, my grandmother did it before, when there were no metal covers, it was closed with a tight piece of paper and thread and stood jam perfectly and did not spoke, the truth of sugar did not regret it. And she poured it cold too. Oh and delicious jam was.)

Summersunshine

I close hot, the banks sterilize, do not put under the blanket. Standing for a long time at room temperature and do not mold.
And in Turkey, the jams are kented for several days in the sun, poured cold and banks do not sterilize ... well, it molds themselves often, they say that in such cases they lacked enough in the sun ... I do not risk it.

Sveta

I spill the jam on the banks of hot. I take a cook and pour jam in hot jars, then the bank will not burst, if the cans have a temperature lower than that of jam, then pour jam slightly bounce the bottom of the banks, two minutes, three wait, then pour jam to half the banks and also waiting two, Three minutes, and then tighten up to the top.

And I have all the banks sterilize - the habit is probably already) about the blanket - it is necessary for the fact that there is little temperature treated. Here are the cucumbers, for example - if they close them with a three-time fill in the way, then of course I crush up to cooling. And if in a saucepan sterilize (or how correctly - pasteuris? Not very strong in terms), it is not necessary to wrap. Jam and jam cooks - who does, but usually boil. Therefore, in an additional fatman, under the blanket, as I understood, do not need. I lay out in dry sterilized banks, I close and turn over, while cool down.

Chernoburka

Usually upside down on the grille, in warm (not hot!) The oven, then heats up to 200 degrees. Min 20, no more. It is very important to get the bunches of their ovens and put them on the table you need to make a dry wooden board or towel, otherwise burst. It is about 10 minutes, cool a little, pour hot jam in them. You can and warm, nothing will be :)) Actually. I have a suspicion that a well-cooked jam can be dismissed for anything and stand anywhere :)))

Maugongen

This jam (not five minutes) do not need to sterilize or roll. I spill hot on banks (if not too lazy, rinse the cans with boiling water, but not always), and close the ordinary polyethylene lid. Store on the floor under the table.

tülka.

I am in recent years at all in the dishwasher loading banks, I put a double rinse and then fuel jam directly from it, I put the cucumbers, pour juice.

Packaging jam

The best package for packaging and storing the finished jam is glass jars with a capacity of 0.5; one; 2 liters Pre-banks need to be washed into hot water, Better with soda soda or other detergent, to full purity, then rinse with clean boiling water and tilting up the bottom for the water flow. After that, the banks are dried in the oven until the moisture is completely removed. Immediately before the packaging of the finished jam, the cans should be completely dry and hot.

Regardless of the source of heat used, the jam should be cooked no more than 30-40 minutes, excluding the time of its fault. In the first 5 -10 minutes from the moment of boiling, the jam should be boiled on a slow fire, since during this period the largest foaming is observed, and the contents of the pelvis can throw out. With a decrease in the intensity of the formation of foam and, as the syrup is thickened, the fire must be strengthened, following the jam boils evenly and not overflowed over the edge of the pelvis.

Syrup for jam, in which fruits or berries are located, should be transparent and painted in such a color that is peculiar to these fruits or berries. It should not have any brown or brown shade. The latter indicates that the jam was overexposed on fire or boiled on too much heat.

Must be thick enough so that it does not glare quickly from the surface of the spoon. In jam should be an equal amount of berries and syrup. Surplus or insufficient number of syrup points to violation of the rules of cooking jam.

Fruits and berries that are designed for jams are collected on the day of cooking in sunny and dry weather, after they descend from dew. It is not recommended to collect berries in rainy weather. It is important that berries and fruits to be the same degree of maturity. Unfortunate and overripe fruits and berries for cooking jam are unsuitable. Malina and strawberries need to be collected in a sieve or wicker baskets with a capacity of no more than 2-3 kg.

If the berries assembled from the household plot do not have any contaminants, you can not wash them. In all other cases, fruits and berries wash. The car wash must be made after sorting, and some berries and after cleaning (for example, after removing the sewers from strawberries, grinding in raspberries and cups in currant) in cold clean running water.

Delicate berries should be flushed within 1-2 minutes under the jet of water or by repeated immersion in water in the dish with the lattice bottom (basket, colander). After washing the berries and the fruits, you need to withstand for 15-20 minutes in solicit, so that water is glass and they are a little dry from them. After that, you can start cooking jam.

The most common is the cooking of fruits and berries in sugar syrup. To prepare the latter into a clean brass or other pelvis, an enameled pan poured a pre-measured amount of sugar sand and poured with cold or hot water, after which the dishes put on the middle fire and the spoon or noise are stirred until the sugar is completely dissolved. Then syrup must be brought to a boil. After 1-2 minute boiling, the dishes are removed from the fire, and the syrup is considered ready for use.

From the correctly selected ratio of the parts of sugar and berries or fruits, both the quality of the jam and its ability to prolonged storage are depended. In the absence of weights, you can determine the weight of sugar in volume: in one glass contains 200 g of sugar, in lytric Bank - 800 g, in half-liter - 400 g.

Varka jam Inappropriate some operations to which must be prepared. Before the beginning cooking jam You should cook the necessary dishes: a deep plate for foam, a tablespoon or noise. After everything is cooked, the pelvis with syrup put on moderate fire, carefully pour out the measured number of berries and stir them well with syrup. For this, the pelvis can be taken with both hands and shake the circular movements. Syrup must cover fruits or berries. Berries, filled with hot syrup, leave for 3-4 hours. If you start cooking jams right away, yes even on high heat, syrup is not It will time to absorb themselves in the berries, and the latter will turn around and break greatly.

Berries and fits with solid skin (gooseberry, wound, plums) pierce a sharp wooden stick, so that the syrup is absorbed better. The black currant is predetermined to be sampled, that is, it is 2-3 minutes to lower in boiling water, and then cool. If this is not done, the berries in the cold jam will be too dry.

It is necessary to closely follow the cooking process and so that the jam does not bother. Fire must be maintained all the time uniform, not very strong, but not very weak, adjusting it depending on the foaming. At the beginning of cooking, after 3-5 minutes from the moment of boiling jam, the pelvis should be removed from the fire, slightly shake on both hands, remove the foam from the surface and re-put on fire. Cooking continues to the new appearance of the foam, which is again deleted.

Thus come until abundant pricing. After it happens and the mass starts with the same power of fire boiled slower, it means that the cooking jam approaches the end. At this point you need to closely monitor, since otherwise the jam will be digested. In order to avoid burning, the pelvis should often turn and be very careful to stir the berries or fruit by a shimmer or spoon.

Jergo jam

Gentle berries - raspberries, blackberry, strawberries, cherry, small plums, cherry with a bone, currants - boiled in several techniques, with interruptions of 8-10 hours. For the first time, syrup with berries only bring to a boil, and then put on an excerpt. For the second time, the jam is boiled 10-15 minutes and render again. Only for the third time it can be finished until ready for strong fire. Strawberry, cherry, cherry and plums without seeds can be cooked and in one reception - first on weak, then on strong fire.

With easily brewless berries can be acting as follows. Slightly cook in syrup, the berries are gently removed by snone or cortex, and the syrup is continued to boil. Shortly before the end of the cooking, the berries are again lowered into syrup, bring it once again to a boil and then shapple the finished jam.

When jam is ready

It is important to be able to determine the degree of readiness of the jam. The following techniques are sufficiently common:

1. A spoon of the pelvis takes a bit of syrup, and if it flows from a spoon with a thick mass, not a liquid and thin thread, it means that the jam is not yet ready.

2. The cooled sample is carefully poured from a teaspoon on a plate. If the syrup did not break, the jam can be considered ready.

If during cooking jam for a long time remains liquid, which often happens, for example, with cherry jam, you can add a little lemon juice or apple jelly. After that, the jam quickly thickens.

After the end of the cooking, the jam immediately merges into clean, pre-prepared dishes - aluminum and enameled bowls or pots without cracks. In no case should not be used for the dilapidation of the jam cast iron or iron dishes, since it deteriorates the color of the jam.

Before packaging, jam is usually cooled within 8-10 hours. Some types of jams in which the fruits are quickly impregnated with sugar (black currant, strawberries, cranberries, etc.), can be packaged and hot without preliminary failing.

For long-term storage, packaging jam is best in a glass or tested clay container of a small capacity - 0.5, 1 and 2 liters. After the jam is completely cooled, the container is tightly collapsed.

In the nuclei of the bones of apricots, cherries, drain and peaches contain a substance that in the body by expansion turns into a strong poison - sinyl acid. With long-term storage of jam from the bone fruits, its number increases, so it is not recommended to store such a jam over a year. If the jam was kept longer than this period, the syrup is drained, bones are removed from the fruits, the pulp is mixed with syrup and boil for 30-40 minutes, after which the danger of poisoning is removed.

Store jam is necessary at a temperature of 10-15 ° C.

If water falls into the finished jam or it is not unlikely if there is not sugar in it, the jam can be worn. In this case, it must be digested by adding some sugar.

If the jam is molding, it means that it is either poorly packaged or stored in too raw room. It is necessary to remove the mold, boil the jam and put it in another, the dry place.

Recipes of jam

There are many recipes for cooking jam from fruits and berries. Let us dwell on some of them.

Drying jam

Drains remove the fruits, fruits to pour and omit for 10 minutes in hot water at a temperature of 85 ° C, then cool. Prepared plums pour hot syrup and leave for 3-4 hours, and then cook until readiness. Whole fruits of plums are recommended to boil in four receptions. Time to stand the jam between cooking - 8 hours. Ready drain jam Cool, shift to the prepared container and close tightly.

Recipe. For the preparation of jam from the drain, it is necessary to take on 1 kg of drain - 2 kg of sugar and 400ml of water.

Jam from sea buckthorn

Pasteurized jam from sea buckthorn is more stable when stored, it does not have sugar, molding, fermentation. Sea buckthorn jam should be boil at a temperature of 105 ° C, then package to hot dipodescent glass jars and pasteurize in boiling water: half-liter banks - 15 minutes, liter - 20 minutes. After pasteurization, the banks should immediately wait.

Recipe. For the preparation of jam from sea buckthorn per 1 kg of purified fruit of sea buckthorn, 1.5 kg of sugar is needed, 1.2 liters of water.

Knop-tree rowan jam

Removed after the first frost rowan, when it no longer has a bitter taste, to withstand in the oven at a low temperature for 1-2 hours, then 5 minutes to arrange in very hot water. Swift syrup, lower the berries into it and leave for 6-8 hours. Then put on fire. As soon as the jam boils, remove it from the fire for 10-15 minutes, repeating the procedure 4-5 times. Since the rowan is very slowly absorbing sugar, jam after the last cooking to withstand another 12 hours, then the syrup to merge and respect until the desired thickness without berries. Berries decompose into banks and pour hot syrup.

Recipe. For the preparation of jam from the red rowan row, they take 1 kg of berries - 1.5 kg of sugar, 3 glasses of water.

Cherry jam

Smelling for jam rinse, dry, pour or immerse in boiling water for 2-3 minutes, then pour hot syrup prepared using half of the required sugar amount. After the filling with the syrup, the fruits leave for 4-6 hours, then to separate the syrup from the fruits, add half the remaining sugar to it and boil for 10 minutes. In boiling syrup, shifting the cherry and leave again for 5-6 hours. After exposure to merge the syrup once again. Add the remaining sugar and boost to it for 10-12 minutes. At the end of the cooking in the syrup shift the fruits of sweet cherries, leave for 4-5 hours, after which the jam jerks until readiness. To prevent planting at the end of cooking, add citric acid. To improve the fragrance, it is recommended to add some vanillina.

Recipe. To prepare a cherry jam for 1 kg, 1-1.2kg of sugar is needed, 1 cup of water or beam from the bones, 1-2 g citric acid.

Raspberry jam

Raspberry boiled boiled from mature fresh raspberries collected in dry weather. Malina to go through, rinse with water, remove the fruits, cupolasters and fit. If the raspberry is clean, you can not wash it. To remove the larvae of the malinous bug berry to immerse a few minutes into the solution of the cooking salt, the pop-up larvae to remove the spoon. Berries treated with salt solution, rinse with water, pour hot syrup and leave for 4-5 hours, after which it is separated from the syrup. Syrup to respect to the boiling point of 107.5 ° C, then cool somewhat, put in it raspberry berries and disorder on low heat. Cooled raspberry jam Dispatch into banks.

Recipe for cooking jam from raspberry: I kg of raspberries - 1.2-1.5 kg sugar, 1 cup of water.

Red currant jam

Red currant berries separate from the brushes, rinse in cold water, shifting in the pelvis, pour sugar syrup And leave for 6-8 hours, after which the fruits separate from the syrup. Syrup to respect, then somewhat cool, lay out red currants and disorganize it on a small fire.

Red currant jam recipe. 1 kg of berries requires 1.5-1.8 kg of sugar, 1 l of water.

Jam from Alychi

Thoroughly washed the fruits of Alychi. Small in several places fine wooden studs and put in the pelvis. To cook the syrup, the hot syrup to pour prepared Alych and leave for a day in this form. On the second day, the syrup to merge, boil and repel the Alych. On the third day, the jam to do before readiness. It is very important to correctly determine the moment of readiness of jam from Alychi and not to digest it. Alycha should be transparent and evenly distributed in syrup. To make the finished jam to cool, shifting into clean dry banks.

Recipe jam from Alychi. At 1 kg, Alychi take 1.4 kg of sugar, 1.5 glasses of water.

Jam from gooseberry

Jam from gooseberry Cooking from misunderstanding fruits collected a few days before the onset of consumer maturity. The sugar is divided into two halves intended for jam. To use one of them to prepare a syrup, the second to divide into three equal parts, which will be added to the jam during cooking. At the gooseberry remove the frozen, rinse and smolden berries. If the berries of the gooseberry are large, you can clean them from seed with a pin, carefully cautiously the top of each berry. Pour the berries with hot syrup in which they must be 4-6 hours.
After exposure in the syrup of the berries to separate on the colander, to the syrup to add "/ 3 remaining sugar quantities, bring the syrup to a boil and boil 7-8 minutes on a small fire, after which the berries are 5-6 hours again. This operation is twice again , Each time adding sugar sand to the syrup. Finally, cut the jam from the gooseberry during the fourth cooking, at the end of which it is recommended to add a bit of vanillina. To preserve the natural color of fruits, ready-made jam need to quickly cool, putting the pelvis in cold water or in a cold room. Here is a recipe for jam from the gooseberry.