What is jam made in? Description of berry jam, as well as its calorie content; use of the product in cooking; how to cook at home from different berries. Pear jam

Have you collected fruits and berries and decided to make delicious jam for the winter? Simple recipes for such sweet preparations, tested by many housewives, with photographs and step-by-step instructions, will help you in preparation. Using detailed recipes with photos, sweet treats from berries, fruits and even vegetables can be prepared quickly and easily at home, and the jam will come out thick and smooth.

Delicious homemade jams are a healthy treat for tea, a ready-made filling for pies or an ingredient for delicious desserts. This section contains the best recipes that experienced housewives and beginners can handle.

The best recipes with photos

The last notes

Cherry plum belongs to the plum family, and looks very similar to them. The color of the fruit can be very diverse: yellow, burgundy, red and even green. Inside the cherry plum there is a large drupe, which in most varieties is very difficult to separate from the pulp. The taste of the fruits is quite sour, but this does not prevent them from being prepared into amazing dessert dishes. One of them is jam. Today we will try to understand all the intricacies of the process of preparing this delicacy at home.

The most popular berry in the world is undoubtedly the strawberry. Its unusual aroma, sweet and sour taste and soft texture delight many. One of my favorite desserts is considered strawberry jam, the recipe of which is simple and every housewife can cook. How to do thick strawberry jam for the winter, using simple recipes described in this article.

Strawberry jam is very useful, especially in winter, when vitamins are so lacking. Prepare jam can be done in several ways: traditional, in a slow cooker, in a bread maker, with gelatin and with pectin. Each of them has a different preparation method, but the jam always turns out tasty and aromatic.

Cooking secrets homemade strawberry jam

Classical simple recipe for the winter

This method is the easiest and most widely used. In order to make delicious and aromatic strawberry jam, you will need three ingredients:

sugar – 1 kg;
strawberries – 1 kg;
juice of half a lemon;

How to make jam:

The berries should be washed, sorted and sprinkled with sugar, after which they should be left for 2-3 hours so that the strawberries begin to release juice.
The resulting syrup should be poured into a large container and put on fire.
When the liquid boils, add berries and sugar and boil for 10 minutes. Next, you should add lemon juice to give the dessert a piquant taste and remove excess sweetness.
If you want a more uniform consistency, cool the berries boiled in syrup and grind them in a blender, after which the resulting mass is put on the fire and cooked for another 20-30 minutes.
The finished jam should be poured into dry and sterilized jars.

Watch the video! Strawberry jam for the winter in five minutes!

Five-minute strawberry jam

This recipe is one of the most common and easiest methods for making jam. This method is used by many housewives because it is simple and fast.

sugar 0.8 kg;
strawberries 2 kg.

How to cook:

The berries should be washed, sorted, and peeled.
Using a meat grinder or blender, grind the strawberries into a puree and add sugar.
Place the finished mixture on the fire, wait until it boils, skim off the foam and cook for about 5 minutes.
Then the mass is cooled and the procedure is repeated twice to make the jam thicker.

Recipe for cooking in a slow cooker

Nowadays, working in the kitchen is greatly facilitated by modern appliances. You can make very tasty jam in a slow cooker. This device will not only allow the housewife to save a lot of time, but will also change the usual consistency of the treat, making it tender, dense and rich.

To prepare you will need:

sugar – 0.7 kg;
strawberries – 1 kg;
citric acid – 0.5 tsp;
gelatin – 1 tsp (gelatin should first be diluted in 100 ml of warm water).

The cooking principle itself remains the same as when using a simple pan (described above). With one difference:

Strawberry puree should be prepared in a separate container, and only after that transfer the mixture to the slow cooker.
Then you need to select the “Extinguishing” program and leave for 1 hour.
Gelatin is added as desired to make the jam thicker.
The prepared jam is poured into pre-prepared jars.

Strawberry jam prepared according to this recipe can not only become a decoration for any dish, but also an independent dessert that will fill the cold season with the aroma of summer and warmth.

Watch the video! Strawberry jam in a slow cooker - video recipe

Delicious and thick strawberry jam with orange

Very often, housewives use to make strawberry jam not only standard ingredients, which include strawberries, lemon juice and sugar, but also other components that will make the taste original and unusual. The most commonly used components are:

orange;
apple;
mint;
White chocolate.

Advice! You shouldn’t add all these ingredients at the same time, as they can greatly interrupt each other’s taste.

You can use the following recipe:

sugar – 1kg;
strawberries – 2 kg;
orange pulp – 0.5 kg;
gelatin – 40 g, previously diluted in 100 g of warm water.

The preparation of thick and very tasty strawberry jam is as follows:

Berries should be prepared: remove rotten and wrinkled fruits, remove stems and green leaves, and wash.
Oranges must be peeled and chopped in a blender.
Strawberries are crushed to a homogeneous puree.
Before cooking, add orange pulp and sugar to the puree, then put on fire and cook for about 20 minutes.
To ensure that the mixture heats evenly and the sugar dissolves faster, it should be stirred constantly. You can then add additional ingredients as desired.
Then the container should be removed and covered with gauze or a towel so that the fabric absorbs excess moisture and the jam becomes thicker. It is recommended to carry out the cooking procedure 2 times to obtain the optimal consistency. At the time of the last cooking, you can add gelatin in a thin stream, stirring continuously.

Watch the video! Strawberry jam with orange

Recipe with gelatin

The jam prepared according to this recipe is 100% thick. Gelatin will not spoil the taste at all and will help give the jam the necessary consistency.

To prepare you will need:

strawberries – 1 kg;
sugar – 1 glass;
gelatin – 1 sachet (20 g).

How to make homemade strawberry jam with gelatin.

The principle of making jam is quite simple:

The berries should be washed and sorted, then ground or twisted in a meat grinder.
In a cooking container, mix strawberry mass, sugar, gelatin.
The mixture is placed on the fire and wait for it to boil. Do not forget about constant stirring so that the jam does not burn.
When the strawberry-sugar mixture begins to boil, reduce the heat to low and cook for another 2-3 minutes.
Remove the jam from the heat.
You can check readiness by dropping jam onto a cold plate. If the drop shape is maintained, then the jam can be poured into jars. As it cools, the jam will thicken even more.

Homemade jam from wild strawberries for the winter

Wild strawberries have a wonderful aroma and taste. In winter, such a dessert can be a good addition to tea drinking.

To make wild strawberry jam you will need:

Wild strawberries – 3 kg;
sugar – 3 kg.

Cooking process:

The prepared berries are ground in a large container with sugar, using a sieve or meat grinder.
Strawberries are a very juicy berry, so you shouldn’t add water to the mixture.
Place the jam on low heat and wait for it to boil, stirring constantly.
After this, cook the jam for 20 minutes, remembering to stir and skim off the foam. Then cool. It is recommended to carry out the cooking procedure 2 times. The mixture should boil down sufficiently and acquire a thick consistency.
Jam jars should be prepared in advance.
After boiling, the hot mass is placed in jars, twisted, covered and left to cool.

Recipe without cooking

1 kg of berries;
1 kg sugar.

Cooking method:

The berries are sorted, only strong fruits are selected.
Next, wash the strawberries several times and dry them on a towel.
Only after this they are cleared of green tails. With a different sequence, the strawberries will be watery.
Blend the berries with a blender into a homogeneous mass.
Pour the puree into a bowl and add sugar.
Mix everything thoroughly and leave for half an hour.
Mix and transfer the finished jam into dry, sterilized jars and screw on the lids.

Store the jam in a cool place. You can also place them in plastic containers and freeze them.

Watch the video! Strawberry jam without cooking

Bon appetit!

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.

Apple confiture with raisins.

Ingredients:

500 g sugar
juice of 12 lemons
15 g raisins
500 ml water

Cooking method:

Wash the apples, peel and cut into slices. Place in a saucepan, add water and cook for about 30 minutes from the moment it boils. Then squeeze out the mass. Add sugar to the resulting juice, bring to a boil and cook, stirring, over low heat until tender. Add lemon juice and pre-soaked and squeezed raisins. Place the confiture prepared according to this recipe into jars while hot, roll it up and put it in a cool place.

Quince confiture.

Ingredients:

1.5 kg quince
1 kg sugar
300 ml decoction
8 g citric acid

Cooking method:

To prepare confiture for the winter according to this recipe, the ripe fruits need to be washed, peeled, cut into 4 parts, cored and placed in acidified water (2.5 g of citric acid per 1 liter). Separately prepare a decoction from the peel and seed pods cut from the fruit. Prepare syrup from the broth, bring it to a boil, add grated quince. Cook until the pieces become translucent and the syrup thickens. A few minutes before it’s ready, add citric acid to the confiture, put it in jars, and close it.

Ingredients:

1 kg quince
500 g sugar
300 ml water
5 g citric acid
vanilla pod

Cooking method:

Before making such confiture, the quince must be washed, peeled, and cut into small cubes. Prepare syrup from water and sugar, add citric acid, add quince. Bring to a boil and cook over medium heat for 20 minutes, stirring with a wooden spoon. Then remove from heat, leave for 6 hours, then boil again. Place the hot fruit confiture into jars and roll up.

Confiture of apples and apricots.

Ingredients:

500 g apricots
2 green apples
400 g sugar
12 cinnamon sticks

Cooking method:

For this recipe for making fruit confiture, apples need to be peeled and cut into slices. Then place in a saucepan, fill halfway with water, bring to a boil over low heat, and simmer for 5 minutes. Squeeze through cheesecloth, add sugar and cinnamon to the resulting juice, boil for 30 minutes. Add chopped apricots to the boiling syrup, bring to a boil, boil to the desired thickness, remove the cinnamon. Place the hot confiture into jars and roll up.

Confiture of apricots and bananas.

Ingredients:

750 g apricots
250 g bananas
zest of 12 lemons
1 kg sugar
150 ml water

Cooking method:

Before cooking the jam, apricots and bananas need to be cut into small pieces. Then place in a saucepan, add lemon zest, sugar, water, bring to a boil and cook for 5-7 minutes. Remove from heat, remove foam. Place the hot confiture into jars and roll up.

Ingredients:

1 kg peaches
juice of 2 lemons
1 kg sugar
100 ml cognac

Cooking method:

Wash the peaches, dry them, cut them into cubes, pour in lemon juice and cognac, add 200 g of sugar, shake or stir gently with a wooden spatula so that all the slices are covered with the mixture. Place in the refrigerator for 10-1 2 hours. In the morning, bring the peaches to a boil and simmer over low heat for 15-20 minutes. Add the remaining sugar and cook until thick, skimming off the foam. Place the hot confiture prepared according to this recipe at home into jars and roll up.

Ingredients:

1.5 kg
30 g ginger root
3-5 g ground cloves
500 g sugar

Cooking method:

To prepare plum confiture at home, the fruits need to be washed well and cut into small pieces. Add finely grated ginger, sugar and cloves, bring to a boil and cook for 5-10 minutes. Place the hot confiture into jars with screw-on lids and tighten immediately. Store in a cool place.

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Look how delicious the confitures prepared according to the recipes presented above look in these photos:

Strawberry confiture.

Ingredients:

500 g sugar
juice and zest of 1 lemon
30 ml liqueur

Cooking method:

Before preparing such confiture at home, the berries need to be washed, stems removed, and cut into small pieces. Add lemon zest and juice, put on heat and, stirring, bring to a boil, then cook for 3-4 minutes. Pour in the liqueur, mix well. Place the hot confiture into jars and roll up.

Strawberry-ginger confiture.

Ingredients:

1.5 kg strawberries
500 g sugar
50-70 g ginger root

Cooking method:

Cut the strawberries into pieces, grate the ginger. Add sugar, bring to a boil and simmer for 10 minutes. Place the hot berry confiture prepared for the winter into jars and roll up.

Ingredients:

1 kg sugar
juice and zest of 1 lemon
5 g gelatin

Cooking method:

Sort out the raspberries, place in a large saucepan, add lemon juice and zest, sugar, gelatin, mix well. Place the mixture on the fire and bring to a boil with constant stirring. Boil for 3-4 minutes over low heat, stirring carefully and skimming off the foam. Place the hot confiture into sterilized jars, roll up, and turn over for 30 minutes.

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Store in a dark and cool place.

Ingredients:

1 kg melon pulp
1 kg sugar
5 g citric acid

Cooking method:

Cut the melon pulp into cubes, place in a saucepan, sprinkle with sugar, shake well and leave overnight. In the morning, mix carefully, leave for another 6-7 hours. Then mix well, put on fire, let boil for 5-7 minutes and set aside for 8 hours. Repeat the procedure 2 more times. At the end of cooking, add citric acid. Place the hot confiture into jars and roll up. Store in a cool, dark place.

Ingredients:

1 kg pitted
1 orange
500 g sugar
10g pectin

Cooking method:

Before making such confiture at home, the grapes need to be washed, placed in a container, covered with sugar and left for 2 hours to release the juice. Then put on fire, bring to a boil, boil for 2 minutes and set aside until completely cooled. Repeat the procedure 3-4 times. During the last cooking, add orange pulp, add pectin and boil for no more than 3 minutes. Place the hot confiture into jars and roll up.

Ingredients:

1 kg sugar
juice of 12 oranges

Cooking method:

Wash the red currants, dry them, and separate the stems. Pass the berries through a meat grinder, then rub through a sieve to remove small seeds. Add sugar to the resulting juice, put on fire and cook for about 30 minutes, stirring constantly. At the end of cooking, add orange juice and cook until desired thickness. Place the hot berry confiture prepared according to this recipe into jars, roll it up, and leave it in a cool place for a while.

Cranberry confiture.

Ingredients:

1 kg cranberries
1.5 kg sugar
300 ml water

Cooking method:

To prepare such confiture at home, the berries need to be washed, dried, rubbed through a sieve or minced. Add water to the resulting mass, bring to a boil and cook for 10-15 minutes over low heat. Then add sugar and cook until done. Place the hot confiture into jars and roll up.

Lingonberry confiture.

Ingredients:

1 kg lingonberries
1.2 kg sugar
juice and zest of 12 lemons

Cooking method:

Sort out the lingonberries, scald with boiling water, and place in a colander to drain. Then put the berries in a saucepan, add sugar, add lemon juice and zest, put on low heat and cook, stirring constantly, for about 40 minutes. When the confiture has cooled, put it in jars and put it in a cool place for a while.

Ingredients:

1 kg blueberries
200 ml cider
1 kg sugar
60 ml lemon juice
1 pinch nutmeg

Cooking method:

Sort the blueberries, rinse and dry. Lightly mash the berries with a fork, place in a saucepan, pour in cider, lemon juice, add nutmeg and sugar. Stirring, bring the mixture to a boil and cook for 2 minutes over high heat. Immediately turn off the heat and remove the foam from the surface of the mass. Place the hot berry confiture prepared according to this recipe into jars and roll up.

Ingredients:

1 kg strawberries
1.2 kg sugar
juice and zest of 1 lemon
3 sprigs mint

Cooking method:

Cut the strawberries into slices, add lemon juice and zest, mint sprigs, add sugar, and leave for several hours until the juice releases. Then put on the fire, bring to a boil and simmer for about a minute. Remove from heat, leave for 5 hours. Repeat the procedure again. Remove mint from the mixture. Place the hot confiture into jars and roll up.

Ingredients:

1 kg barberry
1 kg sugar
250 ml water

Cooking method:

Wash the barberry berries, sort, dry and remove the seeds. Prepare sugar syrup, pour over prepared berries. After a few hours, carefully drain the syrup, bring to a boil again and pour over the berries. Repeat the procedure 2 more times until the berries become transparent. Place delicious homemade jam into jars and roll up.

Tomato confiture.

Ingredients:

600 g
zest and juice of 1 lemon
300 g sugar
1 pinch of salt
1 cinnamon stick

Cooking method:

Grind the lemon zest with salt and then combine with lemon juice. Scald the tomatoes with boiling water, dip them in ice water and peel them. Coarsely chop the peeled tomatoes, place in a saucepan, add sugar and a cinnamon stick, cook over medium heat for 5 minutes. Then add the lemon mixture and cook for another 2 minutes. Remove the cinnamon stick. Place the hot confiture into jars and roll up. Store in a cool place.

Cucumber confiture.

Ingredients:

500 g sugar
100 ml red currant juice

Cooking method:

Before preparing such confiture, the cucumbers must be thoroughly washed, peeled, and seeds removed. Cut the pulp into slices, place in a saucepan, sprinkle with sugar, and leave for 12 hours at room temperature. Then put on fire and cook, stirring, for 20 minutes. When the mass becomes homogeneous, add red currant juice and boil until the desired thickness. Place the hot confiture into jars and roll up.

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.