Very tasty jam. Recipes for jams and jams from different berries. Wild strawberry jam for the winter

Who hasn't heard of jam these days? A delicacy with an English name has become firmly established in the life of modern people. What are the benefits of jam and when can it be consumed? You will find answers to these questions below. And the following content of the article will help you find the question you are interested in.

The difference between jam and preserves, confiture and marmalade

Jam, jam, marmalade, marmalade - what sweet words! Just their mention brings to mind delicate fruit and berry aromas and wonderful taste.

Jam is a sweet dessert made by boiling fruits or berries with sugar.

The main difference between jam and similar products - preserves, confiture or marmalade - is its jelly-like consistency. Jam is much thicker than jam, but more liquid than jam. These qualities make it possible to successfully use jam for sandwiches or pie fillings.

To make jam, it is better to use fruits and berries with a large amount of pectin. These include all citrus fruits, gooseberries, currants - black and red, sour apples, plums.

You can make jam from any other fruit, but it is better to add lemon or orange zest to them for better gelling. An excellent option would be a fruit and berry combination of sour and sweet fruits. This way you will increase the natural pectin content and taste jam with a new, unusual taste.

Unlike jam, where the fruits are pre-ground or pureed, chopped fruits or berries are used to make jam. During the cooking process, they boil over and lose their integrity. This jam is not like preserves or confiture.

Another difference between jam and marmalade is that overripe or crushed fruits cannot be used to make jam. The pectin content in them is not enough to obtain the desired jelly-like consistency, so the jam will turn out liquid.

The benefits and harms of jam

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

But this in no way detracts from the benefits of jam. This dessert has been and remains one of the healthiest sweets. The vitamins and microelements preserved in jam can help your health, for example, during a cold or autumn blues.

Orange jam is good for vitamin deficiency and gastrointestinal disorders. It also helps to slightly lower blood pressure.

Blueberry jam strengthens blood vessels, helps normalize heart function, and slows down the aging process of cells. And, of course, blueberry jam has a beneficial effect on vision!

Raspberry jam will be indispensable for colds. It supports the immune system well and has an antipyretic effect.

Apple jam lowers blood cholesterol levels, and lingonberry jam strengthens the immune system. Each jam retains the beneficial properties of the fruits and berries from which it was made.

But only homemade jam will have such pleasant properties. Artificial preservatives and dyes are added to store-bought products. They not only negate all the benefits of jam, but can also be dangerous: for example, cause allergies or poisoning.

Subtleties of making jam

Features of making jam

The right jam starts with the right cooking. Often, novice housewives ask themselves the question: how to cook jam correctly so that it turns out thick and tasty?

The first step towards making good jam is choosing the utensils. Jam, like marmalade, should be cooked in a wide saucepan or basin with a thick bottom. A large surface area from which the liquid evaporates is the first component in achieving the desired jam consistency.

Rinse the fruits and, if necessary, remove the seeds. Cut the fruit into small pieces. In a bowl or saucepan, combine the ingredients according to the recipe. You can add a few unripe ones to the ripe fruits. This will increase the gelability of the jam.

It is important to maintain the proportion between fruit and sugar. It is better to take the amount 1:1 or reduce the sugar content. Otherwise, you risk interrupting the bright taste of the fruit.

The main rule for making jam is maintaining the temperature. For the first 10 - 15 minutes the fire should be high. Afterwards, when the fruits give juice and boil, you need to reduce the strength of the flame. The jam should boil constantly, but not too much. To do this, adjust the heat a little - reduce or increase.

And you need to stir the jam constantly. A wooden spatula or spoon is best suited for this. Be sure to move it along the bottom and walls of the pelvis. This way the jam will not burn, and washing the dishes after cooking will become much easier.

How to determine the readiness of jam?

Jam is a rather capricious product. To prepare it correctly, many conditions must be met. Be careful when making jam: it is quite easy to spoil it.

Reliably checking the readiness of jam consists of three stages.

Checking the bottom of the dish. Run a wooden spatula along the bottom of the bowl or pan in which the jam is being cooked. If the mass does not close immediately, then the jam is almost ready.
Testing with a spoon. All culinary forums and websites advise checking the readiness of jam this way. Scoop some of the hot jam with a spoon and let it drip off. The sweetness should flow in a thin stream and not fall in drops.

Scoop another spoonful of jam and let it cool. The finished jam will fall from the spoon as a jelly-like piece, and will not flow like a hot product.

Check on a silver platter. Place some hot jam in the center of a small saucer and wait a minute. Place the saucer vertically. The finished jam will not flow, but will remain in place.

What to do if the jam turns out to be liquid or has not thickened?

Cooking jam is a foretaste of real English breakfasts with tea and toast. And now, when the sweetness is almost ready, an unpleasant thing becomes clear: the jam turned out to be too liquid. Has the pleasure of spreading jam on toast or adding it to pies “gone away”?

Even in this case, the jam can still be saved. There are at least three ways to thicken too thin jam.

On culinary and home economics forums, the number one tip is additional cooking. This way, excess water evaporates from the jam, and the dessert acquires the desired consistency.

Is this method good? Along with excess liquid, useful substances and vitamins leave the jam. Additional heat treatment destroys the remaining micro- and macroelements, making the jam thick but unhealthy.

Some cooks have the idea of adding a little starch to liquid jam. You can put it in jelly! Why not do the same with jam?

Sometimes starch gives jam a specific flavor. But, in the end, it all depends on the manufacturer and the amount of starch. You need to add about 1 tablespoon per glass of jam.

As a thickener, it is better to give preference to semolina rather than starch. Semolina definitely won’t add an unwanted taste. For a glass of jam you will need from 1 teaspoon to 1 tablespoon of cereal, depending on the initial consistency. Mix semolina with jam and leave for a quarter of an hour until the cereal swells.

Breadcrumbs or ground nuts work in a similar way. But in this case it is not always possible to achieve the desired result.

How to make thick jam?

You can make jam from any fruit or berries you like. But it is thickest from sour fruits containing large amounts of pectin: all types of citrus fruits, apples, peaches, nectarines or pears.

To naturally increase the gelability of other fruits, add pieces of lemon or orange zest when making jam. This will not affect the taste of the dessert, and the consistency of the jam will be much better.

Sometimes experienced housewives advise adding some unripe fruits to good berries and fruits for jam. The acid present in them also increases the gelability of the jam.

As a last resort, you can add store-bought pectin to the jam.

Why does jam leak out of pies?

The first thing that comes to mind is that the jam for the pies was too thin. In this case, the filling needs to be thickened a little. You can read about how to thicken jam here.

If the consistency of the jam is not satisfactory, then it’s all about the dough. It could turn out too thin, and the jam that boiled during the baking process simply tore the unbaked barrier. A poor-quality pinch may also be to blame - the place where the edges of the dough stick together.

Too high an oven temperature can also cause the jam to leak out. Heating quickly, it will seep through the forming pulp of the pie.

What to do if the jam has fermented or soured?

The first step is to try to save the dessert. Pour the mixture into a wide bowl, add sugar at the rate of 0.5 kg of sand for 1 kg of jam. Boil the jam for 10 - 15 minutes and pour into sterilized jars.

If after this the jam remains spoiled, then it can be used for other homemade preparations: wine or moonshine.

Jam measures

Amount of jam in:

Teaspoon: 5ml.
Tablespoon: 15ml.
Faceted glass: 200 ml or 200 g (when filled to the rim of the glass).
Regular glass glass: 250 ml or 250 g (whole glass).

Number of calories in jam

The calorie content of a teaspoon of jam is 11 kcal; dining room - 35 kcal. The calorie content of 100 g of jam is 238 kcal.

The numbers may vary slightly depending on the type of jam.

The nuances of eating jam

Can jam be diluted with water?

Housewives, especially mothers, often wonder: is it possible to make compote from jam?

Jam is a self-sufficient product. It is not at all necessary to make compote from it, because jam is a ready-made sweet. You can simply dilute it with water. You will get a wonderful compote or fruit drink that can be given to children. Of course, if the child is not allergic to the components of the dessert.

Is it possible to have jam during Lent?

The jam consists entirely of plant products. Formally, it is considered a lean food. But jam is still a dessert. Therefore, each fasting person decides for himself how much sweets are allowed during the period of spiritual abstinence.

And don’t forget about the true purpose of fasting. Without spiritual cleansing and abstinence, fasting turns into an ordinary diet. Is this what you are trying to achieve?

Is it possible to have jam while on a diet?

It is not without reason that jams and preserves are considered one of the healthiest sweets. Thanks to proper cooking, they retain vitamins and microelements that are especially necessary for a person losing weight.

Completely giving up sweets is the most common way to start a diet. But doctors have long established that such a sudden change in diet is harmful to the body. In addition, the psychological factor comes into play. Giving up your favorite sweets can put a person in a depressed state and cause a quick diet breakdown.

Therefore, it is better to stick to a certain daily calorie intake. And jam will allow you to include sweets in your diet!

One or two spoons of jam per day will amount to 50 kcal. It's not that much. And you are unlikely to eat more - spread it on toast or take a spoon for tea.

This amount of jam will be useful even for a person who is losing weight.

Is it possible to use jam for gastritis?

Gastritis is a long-term, chronic disease. His treatment may take months or years. Is it possible to allow yourself a little sweet treat - jam during gastritis?

Jam does not contain a lot of fat. Therefore, doctors sometimes allow it to be eaten. Of course, in small quantities and not during an exacerbation of the disease.

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

Is it possible to use jam for pancreatitis?

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

Jam is not one of these products. But during an exacerbation of pancreatitis, sweets are strictly prohibited. It’s not even a matter of sugar content, but the presence of so-called “fast carbohydrates.”

If the disease has entered the stage of remission or weakening, then the list of acceptable products expands. For pancreatitis, you can also eat jam, but in fairly limited quantities.

Is it possible to use jam while pregnant or breastfeeding?

There are no significant food restrictions during pregnancy. You can also eat jam, but in moderation.

A nursing mother should carefully monitor her diet. Jam should be introduced into the diet gradually, starting with one to two spoons per day. Be sure to monitor your baby's reaction. If colic or allergies are not observed, you can continue to eat jam.

It is worth starting with jam from “soft” fruits - gooseberries, apples or pears. And only then switch to “bright”, red jams - cherry, strawberry and the like.

Jam is not only a sweetness for dessert. It preserves beneficial substances from fruits and berries. Jam will be a wonderful reminder of the sunny summer, as well as support for health and good mood during the long winter.

Jam, marmalade and marmalade are often used as synonyms, but this is fundamentally incorrect; although the concepts are close, there are some differences. In classic jam, the fruits (berries and pieces of fruit) must retain their shape, the jam is prepared with the consistency of a puree, the jam is not specially crushed, but is boiled down to the point where the fruits and berries are softened. Sometimes an artificial thickener, gelatin, agar-agar or pectin is used in preparation, but this recipe is no longer a classic jam; it is correct to call such a dish confiture or jelly.

Jam at home is prepared in the same way as preserves, only it is kept on fire longer, due to which the consistency becomes more like jelly. Absolutely any fruits and berries are suitable for this treat. Preservation is stored, subject to preparation rules, all winter.

A selection of the best jam recipes

Recipe 1: Homemade apricot jam

Ingredients:

900 g granulated sugar;
2 kilograms of apricots, peeled and pitted.

Pour 500 ml of water into the pan, add sugar, place on low heat and, stirring constantly, cook until the mixture begins to boil. Stop stirring and cook for another 10 minutes. Add apricots to sugar syrup and cook, stirring occasionally, for 2 1/2 hours. Pour hot, freshly made jam into sterilized jars (slowly so that they do not burst), cool slightly, then cover tightly with the prepared lid.

Recipe 2: Cherry jam

Ingredients:

2 kg of pitted cherries (or sweet cherries);
1 kilogram of granulated sugar;
juice of 1 lemon, strained.

Place the cherries in a saucepan, add sugar and place in a cool place for 3 hours. Then pour lemon juice over the berries, place on the stove and, stirring occasionally, cook over medium heat for 1 1/2 hours until the berries are completely cooked. Pour the prepared cherry jam into previously thoroughly sterilized jars and let it cool slightly, then close the lid.

Recipe 3: Simple Strawberry Jam

Ingredients:

1 kg strawberries;
1 kilogram of sugar.

Wash the strawberries and place them in a thick-walled saucepan. Add sugar, place on the stove and, stirring constantly, cook until the mixture boils. As soon as this happens, begin to gradually increase the temperature and, stirring, cook for another 20-25 minutes. Place the jam, while it is still hot, and suitable sized jars (they must be sterilized first). Let it cool for an hour and a half, then cover with lids and store in a dry, dark place.

Recipe 4: How to make jam at home from grapes

Ingredients:

2 kg of grapes;
1 kilogram of granulated sugar.

Any grape variety can be used. Place the berries in a saucepan and mash. Remove all seeds but leave the skins on. Add sugar to the pan and place on the stove. Cook over low heat until the berries are completely cooked. Transfer the jam, while it is still hot, into the prepared container; it must be sterilized in advance, let it cool for a quarter of an hour, and cover tightly with the lids. Store canned food, like any other, in a dry, dark place.

Recipe 5: Simple Peach Jam

Ingredients:

2 kg peeled peaches, halved and pitted;
800 g sugar.

Finely chop the peach halves and place them in the pan. If they are ripe and very juicy, then there is no need to add water. If not, then add 5 tbsp. l. water. Place the pan on the stove and cook over low heat until the peaches begin to soften. Add granulated sugar and, stirring occasionally, cook for 2 1/2 hours. Transfer homemade delicious jam into jars; if you want to save for the winter, first sterilize them according to the recipe. Prepare the lids separately, and after half an hour, cover the jam jars with them. Store in the dark, otherwise the preservation will lose its color.

Recipe 6: Homemade Green Tomato Jam

Ingredients:

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

Place the tomatoes, sugar, lemon juice and zest, and a pinch of salt in a separate bowl. Cover with a lid and let sit for several hours. Then transfer the mixture into a saucepan, place on the stove and cook over medium heat until fully cooked. Pour the finished jam into sterilized jars, cool slightly and close the lid tightly. Store in a dry, dark place.

Recipe 7: Delicious rhubarb jam

Ingredients:

2 kg rhubarb, chopped;
1 kg sugar;
zest of 1 orange, grated.

Place the rhubarb in a cup, add sugar and cover with a lid. Let the mixture sit for 2 hours. Then place it in a saucepan, put it on the stove and bring to a boil. Stirring constantly, cook for 30 minutes. To determine the doneness of this recipe, pour some jam onto a small plate; if it drips slowly, it is almost ready. Add the zest and cook for another 5 minutes. When the jam is ready, carefully, so as not to burst the jar, transfer the jam into it. You should close the lids a little later, when the mass has cooled down. Store in a dry, dark place.

Recipe 8: How to make orange jam

Ingredients:

lemon (1 piece);
oranges (8 medium-sized fruits);
sugar (depending on the weight of the processed fruit).

Carefully remove the thin skin from the citrus, being careful not to touch the white part. This is convenient to do with a special potato peeler. If you still hit it, remove it with a knife. Cut the zest into narrow strips - only half will be used for jam, the rest can be used in other dishes.

Divide the lemon and orange pulp into slices and remove all membranes. Weigh the fruits and add the amount of water corresponding to the recipe (in a 1:1 ratio). This mixture should sit for about a day. After citrus fruit, squeeze and weigh again - this is necessary to determine the amount of sugar (equal to the weight of the fruit). Place the oranges and lemons to simmer on the stove until the fruits are softened (this is about half an hour). Then pour the jam into sterilized jars.

Recipe 9: Homemade Orange and Ginger Jam

Ingredients:

3 large oranges;
1.5 cups sugar;
1 packet of vanilla sugar;
1 tsp ground ginger.

Peel the oranges, remove membranes and seeds and grind them in a blender (or meat grinder). Add the remaining ingredients and stir. Take a wide-bottomed pan or basin and simmer the jam in small portions until thick. The finished mixture should be poured into jars and stored in the refrigerator.

Recipe 10: Original Kiwi Jam

Ingredients:

2 kilograms of kiwi, peeled and chopped;
2 kg granulated sugar.

Place the kiwi in a saucepan, add sugar and, stirring constantly, cook over medium heat for half an hour. Remove the hot jam from the heat, let it cool for a couple of minutes, and pour it into carefully prepared jars. Cool before covering with lids. Store in a dry, dark place.

Recipe 11: Homemade gooseberry jam for the winter

The berries need to be sorted, to get rid of any diseased or spoiled ones. For jam, it doesn’t matter what size the berries are; it’s better that they are a little under-ripe. If you take ripe gooseberries, it is better to cut them and remove the seeds. You can also grind the berries together with the seeds in a blender.

Usually they put in quite a lot of sugar. In principle, this is a matter of taste, but the more sweetness, the lower the likelihood that the product will spoil. Therefore, it is customary to add granulated sugar in an amount of one to one. So, if you are cooking with 1 kg of gooseberries, you will need 1 kg of sand. As for water, jam does not require large quantities of it. According to the recipe, 250-300 ml of water is enough for 1 kg of berries.

Prepare the syrup in a water bath for 5-10 minutes. The berries are placed in syrup and cooked for another 10 minutes. Gradually and stirring regularly, you need to cook over low heat for 30-40 minutes. Ideally, if you want a thicker jam, the water should evaporate. But keep in mind the fact that the longer you cook, the more the gooseberry juice itself evaporates. In general, the process of cooking berries promotes the digestion of nutrients and vitamins.

Recipe 12: How to make lemon jam at home

Ingredients:

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

You should choose your lemons responsibly. They should be juicy, ripe (this can be easily determined by their bright yellow color), with a thin peel. It is from such fruits that the most delicious jam will be made. Take one and a half kilograms of these citrus fruits, wash them thoroughly and dry them. Carefully peel them and cut them into small strips according to the recipe.

Cut the lemon fruits in half and squeeze the juice out of them all. You can use a juicer or manually. Don’t throw away the pulp and what’s left of the squeeze, it will be useful to us. Take a large saucepan and pour lemon juice, two liters of water into it, and add the zest. Place the pulp in a gauze bag and place in the same pan. Make sure the bag is tied tightly. It is these partitions that will subsequently make the jam viscous and help it harden like jelly.

Cook this whole mass over low heat for 2-3 hours. We determine readiness by how much less it has become - if the mass has evaporated by half, then the jam is already ready. Remove it from the heat, remove the bag of pulp. You need to put it separately and let it cool, then use a spoon to separate the remains from the bag. You can now throw away the bag, and then put the pan on the fire, after pouring all the sugar into it according to the recipe.

Bring the mixture to a boil, stirring constantly. The jam should boil for another 15 minutes until it becomes viscous. Remove from heat and leave to cool, because it needs to be rolled into jars already cold.

Recipe 13: Blackcurrant Jam

This version of jam is more like jam. Sort and wash the currants, selecting only the ripest berries. Rub the lightly dried fruits through a sieve or grind in a blender. Mix five hundred grams of sugar and half a liter of water in a cooking container, bring to a boil and prepare syrup in the traditional way. Place the grated currant mousse into the boiling syrup and cook over low heat for 15-20 minutes. Add the remaining 500 grams of sand and cook until tender.

Recipe 14: Original chestnut jam for the winter

Ingredients:

2 kilograms of chestnuts, peeled;
1 tsp. sea salt;
1 kilogram of sugar;

Place the chestnuts in the pan, add salt and completely cover the chestnuts with water. Place on the stove, cover and cook for 45 minutes. Peel the finished chestnuts and rub them through a sieve. Transfer the resulting mass to a clean saucepan, add granulated sugar and 250 ml of water and, stirring occasionally, cook for another 40 minutes. 10 minutes before the end of cooking, pour in the rum and mix thoroughly. Once the jam is ready, it needs to rest for a few minutes, then carefully transfer it into the jars so that they do not burst, you can put a spoon in the jar. Cool the jars slightly and cover with lids. It is better to store the workpiece in a cool, dry place.

Recipe 15: How to make fig jam at home

Ingredients:

500 g sugar;
1 kg figs, peeled and chopped;
a pinch of ground cinnamon.

Pour 500 ml of water into the pan, add sugar, put on the stove, boil and, stirring, cook until the sugar is completely dissolved. Add figs and cinnamon and cook over medium heat until thickened. Place the original jam in jars prepared in advance. If you want to store it for more than a week, the jars are first sterilized and then covered with lids.

Video recipe: Homemade jam

Jam, as everyone knows, is a close relative of jam, and to prepare it, fruits and berries are boiled in honey or sugar syrup to a state close to jelly. But the consistency of the jam can still vary, and be either homogeneous, in the form of a puree, or contain denser pieces of fruit.

But jam is not at all like jam, since it looks different and is cooked differently. For jam, it is important to keep the berries or fruits whole, transparent, and saturated with juice. Therefore, jam is often cooked in several stages, perhaps even for several days. In jam, on the contrary, the fruit must be boiled, and it is usually cooked in one step. True, not always.

It is very convenient for the housewife to organize simultaneous cooking of jam and preserves. When sorting fruits and berries, only selected ingredients will go into jam, and second-grade raw materials are quite suitable for jam: small and crushed berries and fruits, but, of course, not spoiled or rotten. And in the household, both jam and jam are equally useful, because their areas of use are still different: you can’t put jam in pies, but jam is quite suitable for this.

The most delicious homemade fruit jams, recipes with photos and videos

Prepare jam for the winter You can use a variety of fruits, but it’s better to take ones that boil and gel well. For apples, sour varieties are best; you can take plums, quinces, pears, apricots, cherries, and other fruits and berries. What is it not cooked from? jams inventors - housewives! From grapes, oranges, bananas, melon, lemon and kiwi. Yes, you will see for yourself now when you get acquainted with all these recipes.

You will immediately notice the current fashion trend making jam- mixing different components in one product. After all, fashion makes itself felt in all aspects of our lives, and today there are not only “fashionable” products for making jam, such as bananas, kiwis, oranges and lemons, but also the type of jam itself has changed, and this happened under the influence of current trends.

Today, it is not so much jams from one type of product that are quoted, but mixed ones, which combine several ingredients. And, I must say, a lot of interesting things have been discovered in this field, and we will now introduce you to these finds.

A common point for all recipes will be sterilization of jars and lids, because jam for the winter, as a rule, they roll up. Jars, usually half-liter jars, are chosen, because large jars for jam are not needed, these are not cucumbers. The jars are thoroughly washed and sterilized. You can boil them, you can hold them over a stream of steam, putting the jar on the spout of a boiling kettle and turning it slightly so that the steam passes over the entire inner surface. After sterilization, the jar must be completely dry. The lids are boiled separately.

Let's move on to getting acquainted directly with the recipes making jam.

Grape jam with lemon

Ingredients:

Grapes, seedless or large, one and a half kilograms;

Granulated sugar, 570 g.

Let's consider in detail, how to make jam from grapes with the addition of lemon juice.

1.Wash the lemon or lemons and squeeze the juice out of them. We will need 2 tbsp. l. freshly squeezed lemon juice.

2.Pick the grapes and wash them. Remove the seeds from the inside, remove the skin if possible. It is advisable to buy very ripe large grapes, in this case your task will be easier: the skin will be removed, and the pulp with seeds will be rubbed through a sieve. In this case, the bones will remain in the sieve. If the grapes are seedless and have thick skin, you can simply chop them before cooking.

3. Sprinkle the prepared grapes with sugar and mix with lemon juice in a bowl for making jam or in a wide enamel bowl.

4.Place the dishes on low heat and heat slowly. After bringing to a boil, cook for 20-25 minutes, then test for readiness.

5. A very original test for readiness is offered: keep the empty saucer in the freezer for 10 minutes, put half a teaspoon of jam on it, then place the saucer on the refrigerator shelf, no longer in the freezer, for exactly 1 minute. Remove the saucer and run your finger over the jam. If the edges of the formed groove do not tend to connect, then the jam is considered ready.

6.If the test does not satisfy you, then you should cook the jam further until you think that it is fully cooked.

7.Hot jam is placed in sterilized jars, after which they are sealed with lids.

Melon jam

Ingredients:

Melon, peeled and seeded, 1 kg;

Granulated sugar, 1.5 kg;

Citric acid;

Vanillin;

Syrup from half a liter of water and 50 g of sugar.

Let's take a closer look, how to make jam from such an unusual product. A melon, after all, is not a cherry or an apple. Usually they still cook fruit jams, or berries, but made from melon... But, they say, it’s incredibly tasty. So, let's try to cook.

1. Cook syrup from half a liter of water and 50 g of sugar, as described in the recipe.

2. Carefully cut the melon pulp into cubes and drop into boiling syrup.

3. Boil the melon in syrup for 10-15 minutes, then add all the sugar, and continue the cooking process. After 10 minutes, add citric acid, and at the end of cooking, add vanillin. You should not cook jam for more than 30 minutes, because with prolonged cooking it begins to lose its appearance and aroma.

4. Place the hot jam into sterilized jars, gradually so that the cold jar does not crack, and roll up.

Apricot jam,recipe with video

Ingredients:

Apricots, 1 kg;

Granulated sugar, 800 g;

Citric acid, 6 g.

Let's look at it step by step, how to cook apricot jam. The rule that is especially relevant here is not to overcook, because apricots are known to be tender fruits, and their pulp is easily destroyed. Let's start cooking apricot jam, and this cooking will be in stages.

1. Apricots for jam should be selected that are strong and bright, not overripe, then the jam will turn out beautiful. We wash the apricots, remove the pits, and divide each fruit into 4 parts.

2. Add citric acid to cold water, in the ratio of 1 teaspoon, without any slide, per 1 liter of water, and into this water, after dissolving the acid, drop the apricots and keep it like this for some time. Then we pour out the water.

3. First stage of cooking. Remove the apricots from the acidified water. We take ¾ of the total number of apricot slices, put them in a basin or pan, low and wide, fill them with water, very little, and start cooking. Cook until the pulp begins to soften.

4. Second stage of cooking. Add ¼ of the sugar called for in the recipe to the boiling apricots. Stir and cook for another 15 minutes.

5. Third stage of cooking. Pour the rest of the sugar and the remaining apricots into the basin, add the citric acid mentioned in the recipe. Cook until the jam begins to resemble jelly. We collect the foam.

6. Place the boiling jam into sterilized jars, roll them up, turn them over and cover with a towel.

How to make apricot jam. Video recipe

Orange and banana jam, recipe with photo

Ingredients:

Medium-sized oranges with thin skin, 4 pcs.;

Bananas, peeled, 900 g;

Lemon, 1 pc.;

Granulated sugar, 500 g.

Now let's see how to cook orange jam with bananas and lemon.

1. First of all, prepare the products: remove the peels from oranges and lemons, carefully peel off the films and disassemble the citrus fruits into slices.

2. Place lemon and orange slices in a blender and turn them into lemon-orange puree.

3. Cut the banana pulp into small cubes or also puree it using the same blender. The structure of the future jam depends on how you process the bananas - whether it will be absolutely homogeneous or whether small lumps will appear in it.

4. Mix chopped bananas with lemon-orange puree, which is more like juice with pulp. Pour the sugar required according to the recipe there.

5. Put everything together on the fire in a basin or in a low and wide saucepan and cook until thickened, stirring occasionally.

6. Pour the finished jam in a boiling state into sterilized jars and roll up.

Now they offer many different dishes, including baked goods and other types of culinary products, in which bananas play one of the main roles. And it is right. Firstly, we are accustomed to the fact that bananas are constantly present in our market and in supermarkets, and we have already begun to master this product. Secondly, bananas have many beneficial qualities and almost no contraindications, except for diabetics. And finally, thanks to its structure and soft consistency, bananas are easy to cook.

Here is another jam recipe using banana.

Plum jam with banana and spices, recipe

Ingredients:

Plums, 1 kg;

Banana, 1 pc.;

Granulated sugar, 1 cup;

Cinnamon, 1/3 teaspoon;

Cloves, 8 buds.

So let's see how to make jam from plums and bananas .

1. Plums for this recipe should be chosen so that the pit can be easily removed. If you buy dark plums, you will get jam of a beautiful burgundy color; if you buy lighter ones, the color of the jam will change. Wash the plums, dry them, remove the seeds, breaking the fruits in half.

2. Blanch the plum halves in boiling water for no more than 5 minutes. We don’t pour boiling water after blanching: if you add sugar to it, you’ll get an excellent compote.

3. After blanching the plums, grind them in a blender until pureed. Add banana to the puree and turn on the blender again. The result was plum-banana puree.

4. It is better to put the cloves whole so that you can take them out later, but you can also grind them and add them to the jam in this form. In addition to cloves, add cinnamon and sugar to the jam, mix and cook.

5. Keep the jam at a slow boil for about an hour, or until thickened, then put it in tanks and roll it up.

Homemade cherry jam

Jam is often made from cherries, but there is one grandmother’s recipe for cherry jam, which has a rare taste. And it's worth making.

Ingredients:

Cherries, 1 kg;

Granulated sugar, 1.5 kg.

Let's see, how to make jam according to my grandmother's recipe, having only cherries. And, of course, sugar, but without it you can’t make jam, no matter what it’s made from.

1. Wash the cherries in running water and air dry.

2. The most time-consuming process is removing the pit from each cherry. But we can’t do without this, so we must be patient and process all the cherries. We arm ourselves with some auxiliary tool, take out the seeds, and put the pitted cherries in an enamel basin or pan, in which we will cook the jam.

3. Pour sugar into the pan with the cherries and give the cherries time to release their juice. When this happens, we begin cooking the jam.

4. First stage of cooking. It lasts about 40-45 minutes, and all this time we lightly stir the contents of the pan and make sure that the boiling process occurs slowly.

5. After finishing the first stage of cooking, put the pan in a quiet place and give the jam time to rest and change the consistency a little - it becomes thicker. The break lasts at least half an hour.

6. Second stage of cooking. Boil over low heat for about half an hour, let rest for about 15 minutes.

7. The third stage is a repetition of the second.

8. Now the jam is ready, put it in sterilized jars, cover with lids and roll up.

Grandmothers made preserves and jams in their own, old-fashioned way. This was done without haste, in several stages, such as our cherry jam according to grandma's recipe.

But my granddaughters always have no time, and they want to come up with something of their own, not the same as it was before. We must not forget that technology has also improved by an order of magnitude, it’s a sin to complain. And here, for contrast, is a modern recipe: cherry jam-berries.

Cherry jamin a slow cooker, with red currants

Ingredients:

Cherries, 1 kg;

Red currant berries, 0.5 kg;

Granulated sugar, 1 kg.

A very successful addition is red currant, it has high gelability, and the incomparable color of the finished product is guaranteed.

So let's see how to make jam from such not particularly compatible products as red currants and cherries.

1. First, prepare the berries. Wash the cherries, dry them, remove the seeds.

2. Carefully remove the currants from the branches, and this procedure, believe me, is no less labor-intensive than removing seeds from cherries. We also wash the selected currants under running water and dry them.

3. Mix the berries and grind them with a blender.

4. Place the berry puree in the multicooker bowl, and add sugar there as indicated in the recipe. We give the berries the opportunity to release their juice and the sugar to begin the dissolution process. To speed up the process, stir the mixture periodically.

5. Turn on the “Quenching” mode and set the time to 1 hour. During this time, we take 2 breaks to mix the contents.

6. Jam is ready. We transfer it into sterilized jars and roll it up.

Apple jamwith lemon and kiwi

Ingredients:

Apples, 800 g;

Lemon, 2 pcs.;

Kiwi, 2 pcs.;

Apricot kernels, 100 g;

Granulated sugar, 800 g.

Let's figure out how to cook apple jam with such interesting additives.

1. Let's first deal with apricot kernels, or rather, the grains from them. In order to peel the skin off them, you must first fill them with water for about 3-4 hours. After soaking in water, the skin separates from the white grain and is easily removed. After this, the wet grains are slightly dried.

2. Now let's prepare the remaining components. We remove the seeds and core from the apples, peel the kiwi, remove the zest from the lemon and remove the seeds.

3. Grind fruits and citrus fruits, place them in a basin or enamel pan, low and wide, in which we will cook the jam.

4. First stage of cooking. Heat the pan until boiling, then cook for 5 minutes. We just have time to skim off the foam when we have to set the pan of jam aside to rest, which lasts 2 hours.

5. Second stage of cooking. Add apricot kernels to the jam and cook again for 5 minutes, turn off the heat and leave the jam untouched for another 5 minutes. We rest again for 2 hours.

6. Third stage of cooking. Place the pan with jam back on the heat and cook again for 5 minutes. The finished jam should be put into jars, as usual, and rolled up.

Orange and date jam with nuts

Ingredients:

Large orange, 1 pc.;

Dates, 300 g;

Walnuts, kernels, 100 g;

Vegetable oil, 2-3 tbsp. l.

Let's see, how to make jam from such unusual components.

1. If possible, peel the nut kernels first.

2. Remove the pits from the dates and grind them together with the nuts using a blender. You should get a homogeneous puree.

3. Add vegetable oil to the puree and use the blender again. As a result of whipping, you will get a fluffy and thick jam.

4. Place the jam in a jar, sterilized in advance, and place it on a shelf in the refrigerator. You should not roll it up, and you should not store it in the refrigerator for long, no more than 1 month.

There you are best recipes jams that curious housewives should prepare. It's interesting to try what happens. And jam is a product that has proven itself as an indispensable ingredient for baking and freezing. It looks great in open pies, in various puff pastries, as a filling for pies and pancakes - it does not leak, does not lose color or taste. And yet, he actively participates in the preparation of various yoghurts, curd masses, glazed cheese curds and desserts. Prepare jam for the winter, you won't go wrong!

Sometimes, we may unexpectedly encounter the fact that we are allergic to a certain product or flower. Asking an allergist online will help identify the problem and the cause of your concerns, save your time and give you a quick and correct solution to your health problem.

What to make jam from
Jam is made from fruits and berries, the choice being mainly based on the season. In May, jams are made from apricots and strawberries. In June, jams are made from currants (red and black) and cherries and strawberries. In mid-summer they begin to cook from raspberries, apples and plums. In August and early September, jams are made from apples, lingonberries, gooseberries, and hawthorns. As a rule, each stage of the fruitful season has its own “golden” time, when you can buy fruits and berries at a very low price in the market or in villages. Especially if there is a good harvest, they will give it away at a big discount, just to get rid of poorly stored products.

How long to cook jam
Depending on the type of fruit and juiciness, the preparation time can take up to a day, and the cooking time will be 15-25 minutes.

Should I add pectin (agar-agar, gelatin)
The main highlight of the jam is its pleasant jelly structure, thanks to which the jam is moderately sweet and high in calories. Therefore, in general cases, pectin is useful.

Natural pectin is found in apples and apricots, gooseberries, plums and currants. However, when cooking, keep in mind that jam made from them without pectin powder will need to be boiled for quite a long time and it will turn out to be very concentrated.

How to make jam - general rules
1. Wash the fruits and shake lightly in a colander to remove excess moisture. Bones, if present, should be removed.
2. Add sugar and wait 1-8 hours, depending on the type of fruit, for them to give juice.
3. Prepare the gelling component: for example, gelatin should be diluted with water and heated (the exact recipe depends on the type of gelatin). 4. Rub the fruits through a sieve, remove the skins, place the mixture in a saucepan and simmer for 10 minutes.
5. Pour in pectin, mix thoroughly, turn off the heat when it boils.
What to add to jam
Firstly, when making jam, you can combine fruits and berries with each other. In any jam, citric acid and, of course, spices will be appropriate - star anise, cardamom, cinnamon, cloves.

You can add nuts to the jam - almonds or walnuts. You can add raisins or prunes from dried fruits.

Jam is a product made from fruits and berries, boiled in sugar syrup to a jelly-like consistency, in which part or all of the fruits are in a boiled state. Here's a description: how to make jam. To make jam take good quality fruits and berries. You can use ripe and overripe ones that are not suitable for jam, with cracks, bruised and small ones. Cook the jam in a shallow copper or brass basin with a capacity of 2-5 liters. It must be cleaned of traces of copper oxide and dried. Jam is most often made from , strawberries,. Prepared fruits are first boiled in water or a weak sugar solution (per kilogram of fruit - 15 g of sugar, 0.5 cups of water, for 15 minutes). The first cooking achieves the formation of a gelling substance. Then the fruits are poured with sugar syrup (per kilogram of fruit - one kilogram of sugar, 1.5 glasses of water). Cook the jam until tender over low heat, stirring occasionally to prevent it from burning.

cooked according to general rules. The berries are sorted, sepals and stalks are removed, and washed by placing them in a colander in water. Place the prepared berries in a basin, add water (one glass of water per kilogram of berries), bring to a boil and, stirring, cook until completely boiled. Then the berries are poured with syrup (for one kilogram of sugar - one glass of water) and boiled for 15-20 minutes from the moment of boiling. Instead of syrup, the berries can be covered with granulated sugar.(for one kilogram of berries - one kilogram of sugar). Five minutes before the end of cooking, add 2g to the jam. citric acid. Hot jam is placed in jars, covered and pasteurized at a temperature of 90°C: in half-liter jars for 10 minutes, in liter jars - 15. Cook according to the same recipe strawberry jam.

How to make apple jam

To make apple jam, the fruits are sorted, washed, peeled, seed nests and stalks are removed and cut into slices. Apples that have delicate skin (Antonovka, White filling) are boiled with the skin on. The chopped slices are boiled in water (for one kilogram of apples - 2 glasses of water) until completely softened and even boiled (10-15 minutes). Then syrup is added to the fruit (for one kilogram of sugar - one glass of water) or sugar (for one kilogram of fruit - one kilogram of sugar). During cooking Stir the jam mixture regularly. Cooking time from the moment of boiling is 30 minutes.

cooks according to generally accepted technology. The fruits are sorted, selecting them according to their degree of ripeness for more uniform penetration of sugar into the fruit, wash, remove stalks and seeds. Large fruits are cut into halves or slices.

The prepared fruits are placed in a bowl of water (water 10-15% of the weight of the fruits), boiled for 3-5 minutes, depending on the degree of ripeness of the fruits, until cracks appear. Then pour in syrup (for one kilogram of sugar - one glass of water), cook the jam until ready. Ready the jam must match the color of the fruit, and the taste is without the aftertaste of burnt sugar. Cooking duration is no more than 40-45 minutes. Likewise make jam from peaches, plums and cherry plums. It is not necessary to sterilize finished jams, but when hot, immediately pour them into jars and cover with lids.