From what you can cook jam for the winter. Jam: ordinary and unusual recipes
Homemade jam is not only one of the most delicious desserts. This is also a medicine - there is no need to talk about the benefits of raspberry, sea buckthorn, cherry, cranberry and other jams. The naturalness of jam, the presence of vitamins and trace elements in it makes jam an invaluable product. The most useful, of course, is jam, which was prepared in a "cold" way. With it, the absence of heat treatment of fruits. Fruits or berries are simply ground with sugar. This jam contains the most useful substances and vitamins.
Jam is a fruit or berry product cooked in strong sugar syrup. It is brewed from a variety of fruits and berries, as well as vegetables. The most popular, without a doubt, are cherry, strawberry, raspberry, currant, apricot jam.
Winter jam
It is very important to choose the right fruits, berries and vegetables for jam. Ripe and fresh fruits of medium size are best suited.
At the first stage of making jam, syrup is prepared, at the second stage, fruits are boiled in syrup.
You need to cook jam at home over low heat, stirring and getting rid of the foam.
You can determine the readiness of jam in different ways. For example, you can drop it on a saucer - if you touch it, the film on the drop should wrinkle. Another way is to pour a little bit of jam on a plate and run it with a spoon. The groove should not disappear immediately. Another way is to watch the jam flow down. A thin stream indicates that the jam still needs to be cooked.
With the hot preparation method, homemade jam is poured into hot jars, previously scalded with boiling water. Then cork with lids (boiled) and put upside down to cool. Pasteurization is also popular. Jam for the winter is poured into scalded jars, a lid is placed on top and placed in a container for pasteurization (for example, in a saucepan). Cans are pasteurized for 10-15 minutes. Then they are rolled up and also turned over, waiting for cooling.
The so-called five-minute jam is popular. The method got its name due to the fact that fruits are boiled for only 5 minutes, without being boiled soft and without losing many valuable properties.
Homemade jam is served with tea, added to ice cream, yogurt, used in pastries - pies, buns, pies. Lovers of sweet cereals add jam to the porridge. Homemade jam will also serve as an excellent filling for pancakes.
Wash everything well. Blanch tangerines in boiling water for 2-5 minutes, remove, cool. 1/2 cut together with the skin, 1/2 disassemble into slices. Boil carrots for 10 minutes. Drain, refrigerate. water for 2 minutes, drain. Clean up. Cut into cubes. Scroll the beets in a meat grinder.
Mix tangerines with carrots. It turned out very nice. I would leave it like that, but I have to move on.
Add beets, mix everything and add 0.5 kg of sugar. Since I did all this almost at night, and in the morning I went to work, I put everything in the refrigerator until the evening.
In the evening I took it out, looked - fu, scary, however!
From the remaining sugar 1 kg + 1 tbsp. I boiled the syrup with water (just boiled it), poured what was in the pan, and set it to boil. Boiled for about 30 minutes. In the middle, I added a lemon, cut into pieces, along with zest. 5 minutes before the end of cooking, I added 1/2 tsp. spices.
What happened, she poured into jars and left until the morning to finally understand what happened for the taste, color, smell and consistency.
In the morning I made the following conclusions: the most successful is color and beets. The color is a rich pink. And the pieces of beets resemble pieces of grated currants. I didn’t like the fact that the jam turned out to be liquid (I don’t like that), a clear aftertaste of boiled carrots, which, of course, is interrupted by tangerines, but you need to get used to this taste + there is a clear bitterness.
Having drawn conclusions, I decided to cook the jam, which was done. The total cooking time must be at least 60 minutes. The result made me happy. The jam has become like jam: thicker, the color has changed to closer to cherry, the taste of boiled carrots has practically disappeared, bitterness is noticeably less felt. The quality of the carrot cubes, beetroot pieces and tangerine flavor is unaffected.
However, everything is up to you. If you like a more liquid version, you are not bothered by the taste of carrots - you can leave everything like that. You can change the composition of the seasoning - also as you like.
I was more satisfied with the option that turned out the second time.
Thank you for your attention.
I look forward to your feedback, and good luck to those who decide to repeat.
Summer is the time for preparations, one of the most popular preparations for the winter is various jams. There are a lot of jam recipes, here is our super selection. Each housewife, either in her head or in a thick diary, has her own piggy bank of various jam recipes, they are passed down from generation to generation. We want to share with you our selection of super delicious recipes for various jams. All recipes are very popular and proven by many people.
Nothing pleases so much in winter as a jar of fragrant and very tasty jam, but behind this jar there is a lot of work all summer, because harvesting for the winter is usually sleepless nights with a bunch of jars in the kitchen and endless cooking. But you must admit, it is really worth it, what could be better than a slice of fresh bread with tea spread with a thick layer of jam, for sure, nothing ...
In order to simplify the task for you, we have collected in one article the most popular and relevant jam recipes for the winter, so that you bookmark this article and always have it at hand.
Apricot jam
Everyone's favorite apricot jam is very easy to prepare and the result will not be long in coming. Indeed, a very popular jam, there are no people on earth who do not like this sweetness from apricots. Apricot jam is one of the first to fill the shelves of our storage, as the fruits open the jam preparation season for the winter. You can read how to make delicious apricot jam
Pear jam
Pear jam is a great way to please yourself in the winter, when there is a snowstorm outside the window and the mood is to hell, a spoonful of delicious pear jam will help you. There are a lot of recipes for this jam, so in this article you will find not one recipe, but a whole selection
Watermelon peel jam
Watermelon jam is unfamiliar to many, but believe me, it is very tasty and worth your attention. Especially for lovers of watermelon, we suggest trying to cook this jam. It is very easy and simple to prepare it, like all jams, the taste will pleasantly surprise you, you just have to try it once and you will become attached to watermelon jam forever. You can read more about how to make watermelon jam for the winter.
Pitted cherry jam
Such cherry jam is usually most often prepared, because due to the fact that you do not need to pull out the bones from the cherry, and this is a very long and painful process, whoever did it knows that it becomes a pleasure to cook it, and therefore housewives prefer to cook cherry jam in this form with a bone
Blackberry jam
In the blackberry season, when the harvest is wonderful, it would be a sin not to use such a selection of blackberry jam recipes. Yes, indeed, this article contains very cool and popular recipes for blackberry jam, here are recipes for all occasions. If you are lucky and your berry is very sweet and tasty, then you will get a good jam.
Dogwood jam for the winter
Dogwood jam for lovers of sour, since this berry is quite sour and, accordingly, the jam is the same. As a rule, dogwood jam is not stocked in large quantities, but a couple of jars can be rolled up, and you can find out how to do this
Gooseberry jam
Whoever has not tried gooseberry jam has lost a lot, for those people who did not admire the taste of this jam, we give you a whole selection of very cool recipes from this berry, you can find out more about each recipe
Sea buckthorn jam
Sea buckthorn is very useful for our body, respectively, what is prepared from it is also very useful, so sea buckthorn jam can rightfully be called a cure for many diseases. Surely you have tried sea buckthorn tea, we suggest you try sea buckthorn jam, you can find out how to cook
Peach jam
Peach jam is for true connoisseurs of this very tasty fruit, it is very easy and very fast to prepare, I advise you to try to cook it. Since not everyone has peaches growing in the garden and they need to be bought on the market, and they are not cheap even in season, so peach jam is not so popular among ordinary mortals, but if you can afford this pleasure
Blueberry jam for the winter
Blueberry jam is very tasty and healthy, a caring hostess always knows that you need to stock up on this jam for the whole winter, since blueberry jam is the best cure for colds in the winter. Preparing jam is quite simple, even the most inexperienced housewife can handle cooking. How to make blueberry jam
Apple jam
There are a lot of apple recipes and we have collected the most popular of them in one place, in one article. Apple jam is so beloved by everyone that almost every family cooks it. It would not be bad to know how you make apple jam, be sure to write in the comments, but here is a selection of our recipes
Plum jam for the winter
Well, where do we go without plum jam, because it is so tasty and fragrant. Plum jam is very popular and it would be a sin not to tell you about a cool recipe that you can read
Jam is made in summer. Moreover, in the right houses, in happy families, they cook it all summer long, which is completely understandable - different fruits ripen at different times. And I still can't imagine summer without a country veranda, of course, with floral print curtains, a sideboard and a large table. Here, on this veranda, grandmother makes jam. And the most delicious summer memory is flat brass basins in which berries in syrup sway in heavy waves, and sweet smells spread around the house, driving all buzzing insects into a frenzy. Wasps were especially eager for jam, they pleaded through the windows and, being unable to overcome the gauze stretched over the window, suffered.
We, the children, also suffered, because they didn’t give us jam, postponing treats until winter. As I now understand, not for reasons of economy, but in an effort to push us towards increased fortification: eat fresh fruits while they are!
However, we got something in the summer as well, namely a chiffchaff, very airy and light, similar in texture to a soufflé. Here it was necessary to hurry in time and not miss the moment when the jam boils and the grandmother begins to remove foam from it. We loved every kind of it - both hot (you can add it to porridge), and cooled - an independent delicacy, but goes well with bread, tea, fresh milk.
In the microwave oven, the jam will cook by itself, without our supervision. You can cook any fruit in it, 500 g at a time, adding sugar in a ratio of 2: 3 or 1: 2, a drop of lemon juice to enhance the smell, a vanilla pod and citrus zest. Fruits do not caramelize in a microwave oven, as the water evaporates from them gradually, preserving their taste and aroma. In it, you can cook a very small amount of jam, as an experiment, combine different fruits or add spices to them.
I am categorically against the humiliation of making jam with utilitarianism and pragmatism: “berries must be processed, the good should not be wasted.” Just winter without jam is incomprehensible, uninteresting and joyless. And if you cook a sleigh in the summer, then making jam is a must. By the way, our mothers were not satisfied with the gifts of the summer cottage, and from the Crimea we always carried baskets with dogwood, which, thanks to its hard glossy skin, easily endured the difficulties of transportation.
Only a person deprived of a flight of fancy can argue that it is easy to make jam: pour fruit with syrup - and go ahead. There are so many nuances and subtleties in this case that it’s impossible to list them all. I made a little mistake - and the berries wrinkled or fell apart, the syrup had a taste of burnt sugar ... And so on. In no self-respecting cookbook you will find a recipe for “just jam” from some “fruit in general”. It will definitely be "jam from ...". Gooseberries, for example, before cooking, you need to “get drunk”, that is, pour it with vodka and hold it in it for two hours. And pierce the cherry with a special fork. And hold the watermelon peels in boiling water. Each fruit has its own approach, and perhaps that is why jam is considered a female art, like lace weaving and cigar making.
Russian sweetness
“Jam” is an old Russian name, denoting berries, fruits, nuts, some vegetables and flowers cooked in a sweet medium (honey, molasses, sugar syrup). Only Russian national types of sweets are called jam, in contrast to French (confiture), English (jam), Middle Eastern (fig), Central Asian (cue), Ukrainian (jam). The great culinary historian William Pokhlebkin recommended determining the readiness of jam not by cooking time, but by other signs: the disappearance of foam; transparency of the syrup; transparency of the "body" of the berry or fruit; the strength of the syrup drop (should not spread on a saucer); the strength of the syrup thread (a drop of syrup between the thumb and forefinger should, when spreading them, stretch into a strong, tear-resistant thread).
PHOTO JEAN-LOUIS BLOCH-LAINE FOR PSYCHOLOGIES FRANCE
For some reason, it is believed that men are indifferent to jam. Hard to believe. Suffice it to recall Carlson drinking a jar of jam in one gulp. Indeed, representatives of the stronger sex can consume large doses of jam, which is generally not accepted, because this is not food, but a delicacy, and it should be eaten from a special dish designed specifically for jam - rosettes.
Cook new. Only from winter fruits. For example, from red grapefruits. This choice of fruit is not accidental. In winter, most of them only pretend to be healthy and tasty, but in fact they are deprived of all the most valuable things. Grapefruit is not like that. Under its thick and reliable skin, everything is fair: a lot of vitamin C, which protects against colds and flu and slows down the aging process. Regular consumption of grapefruits can get rid of unhealthy complexion and skin problems. Grapefruit, cut in half and baked with cinnamon and sugar in the oven, helps to overcome stress and depression. Grapefruit is a wonderful source of vitamin PP, which helps to cope with fatigue and insomnia, and vitamin D (especially necessary for children and the elderly). Grapefruit contains pectin, which removes excess cholesterol from the body and normalizes metabolism, as well as lycopene, which helps to cope with toxins, toxins and unfavorable ecology.
Therefore, I advise you to buy three fruits - two for jam, and one to eat in the process of preparation. The jam recipe is simple, and the result is guaranteed. Anyone can make this jam.
Red grapefruit jam with fresh mint
Preparation time: 15 minutes + 13-14 minutes for simmering.
For 250 g of jam: 2 red grapefruits
- 200 g sugar z sprig of mint or lemon balm
- 1/2 tsp pink pepper berries
Wash the grapefruits thoroughly, remove a little zest (one and a half teaspoons) with a sharp knife. Then peel them, separating the pulp from the white membranes, and divide each slice into 3 pieces (about the size of a teaspoon). Put 300 g pieces of pulp in a glass saucepan (diameter 20 cm) for the microwave oven. Add the sugary zest pieces, stir and microwave. Cook for 13 or 14 minutes, depending on how thin you prefer. Pour hot jam into a jar, adding pink pepper berries, which will favorably emphasize its color and set off the taste with a pleasant note of light spice. Garnish with a sprig of mint or lemon balm, lowering it along the side of the jar to about the middle. Keep the jam in the refrigerator as it is low in sugar.
Having eaten from the heart of the gifts of a generous summer, you can begin to think about how to save a sweet harvest. In this case, jam for the winter is the best option. Doesn't take up much space in the pantry, easy to prepare, eats quickly.
Jam for the winter can be prepared even by a novice hostess. Nothing complicated: following recipes, scales, suitable utensils and a little patience. And, of course, properly prepared berries. For example, strawberries can only be washed with sepals, otherwise the berries will take on water and become tasteless, and the jam, already watery, will be watery. It is advisable not to wash raspberries at all. But this applies to raspberries picked with your own hands, in the morning, in dry sunny weather, and if the berries are not infected with larvae.
If you are the happy owners of a slow cooker, you can cook jam for the winter in it, just reduce the proportions, focusing on the size of the bowl. The most pleasant bonus of this cooking method can be considered the absence of splashes and the fact that the jam does not burn (but you still need to follow it). And the fact that you cook a little jam in a slow cooker at a time is an undoubted “plus” for some: a couple of jars can be cooked in between times, without bending over in the battle for the harvest. To cook jam, use the “Baking” mode for boiling, and then the “Stew” mode for slow cooking.
Our site offers to cook jam for the winter in the simplest way, by boiling the berries in syrup in several steps. You can also use a method in which the berries are almost never boiled: for this, pour fresh berries with hot syrup made from water and sugar, and let stand for 2 to 5 hours, then drain the syrup, boil and pour over the berries again. The operation must be repeated at least 4-5 times, and only then bring the syrup with berries to a boil and boil for no more than 10 minutes. Jam prepared in this way is especially fragrant.
Strawberry jam
Ingredients:
4 kg of berries,
2 kg of sugar.
Cooking:
When sorting through strawberries, carefully inspect each berry. After all, a few rotten fruits that you have not noticed can simply spoil the taste of jam. Carefully wash the selected ripe berries, pouring them into a colander in small portions and letting the water drain, and remove the tails (not vice versa! The berry will let the juice go and become watery!). Then place the strawberries in a wide, shallow container with a volume of up to 6 liters and sprinkle the berries with sugar. Let them stand until the juice is formed and cook over low heat, stirring occasionally and not allowing an intense boil so that the juice and berries do not darken. When the berries warm up well, set the container of jam aside and cool. Berries should be soaked in juice. Therefore, repeat this procedure 4-5 times. Pay attention, if the strawberries become hard, and the juice remains bright red, then the jam is ready. Arrange it in clean and dry jars and, closing with tight nylon lids, store in a cool place.
Strawberry jam "Forest aroma"
Ingredients:
2 kg strawberries,
3 kg sugar
1 g citric acid.
Cooking:
Sort the strawberries and gently rinse 2-3 times in lukewarm water. Be sure to let the water drain, put the strawberries in a bowl for cooking jam and sprinkle with sugar. Let the berries stand and let the juice go, it is best to leave them overnight. In the morning, shake the bowl of strawberries in a circular motion to mix the berries with the resulting juice, and put the jam on the fire. Bring to a boil, remove, let stand for 15 minutes and send to boil again. Repeat the procedure 3-4 times, removing the foam and stirring gently. Watch the color of the jam, it should be bright red, but not brown. Just before the end of cooking, add citric acid to the jam, let it cool and place in prepared clean and dry jars and close tightly with nylon lids. Many housewives sometimes add quite a few other berries to strawberry jam for color and aroma. For example, a few strawberries, raspberries or a handful of blueberries.
Raspberry jam for the winter
Ingredients:
3 kg raspberries,
3 kg of sugar.
Cooking:
When you are firmly convinced of the purity of the collected berries, then you don’t need to wash them, due to the fact that raspberries are an extremely delicate berry. If you still need to wash the raspberries, do it with a colander. Fill it with berries and immerse it in a container of cold water. Leave the colander with berries for 30 minutes so that the water is completely glassy, otherwise the jam will turn out to be liquid. During the specified time, periodically gently shake the colander with berries. Pour the prepared raspberries into a bowl for cooking jam, sprinkle with sugar and leave for several hours at room temperature, gently mix the berries from time to time. After that, put a bowl of raspberries on low heat, bring to a boil and cook for 15-20 minutes over medium heat, remembering to stir gently. Be sure to remove the foam formed during the cooking process so that the jam does not ferment in the future. Arrange the finished hot raspberry jam in clean, dry jars. Of course, it is desirable to sterilize jars, but in our case, you don’t have to do this, because raspberries retain their disinfecting properties even after cooking. Seal jam jars tightly and store in a cool, dark place or refrigerator.
Red currant jam
Ingredients:
3 kg redcurrant,
3 kg sugar
vanillin - optional.
Cooking:
Redcurrant, as you know, is a whimsical berry in processing. The collected berries are very carefully, so as not to wrinkle, tear off the branches, sort, wash, let the water drain. After that, add sugar and leave in a cool place until the juice stands out. Then put the container with the berry on a slow fire and cook, remembering to stir, until the sugar is completely dissolved, and then until the syrup thickens. At the end of cooking, add 2-3 g of vanillin if desired. Pack the finished hot jam in sterilized dry jars, roll them up with lids previously scalded with boiling water, wrap them up and let them cool. Store fully cooled jars in a cool place. You have probably noticed that during cooking, red currant berries burst quickly, so some housewives advise filtering the jam through a sieve.
Blackcurrant jam
Ingredients:
3 kg of berries,
4.5 kg of sugar,
4.5 art. water.
Cooking:
Select ripe, large berries for jam, remove them carefully from the brushes, wash very thoroughly with cold water and dip in small portions for 2-3 minutes in boiling water, put according to the recipe. Then add sugar to the water and boil the syrup. Pour currants with boiling syrup and leave the berries for 3 hours, maybe a little more. Then cook the jam until cooked right away or cook in 2-3 doses, letting stand for several hours each time.
Gooseberry jam
Ingredients:
3 kg gooseberries,
3 kg sugar
4.5 art. water,
cherry leaves for flavor - optional.
Cooking:
Sort the ripe green gooseberries, cut off the tails on both sides and soak in cold water for 2 hours. Make syrup from water and sugar and cool until warm. Drain the water from the berries and pat dry. If you want your berries not to burst during cooking, but remain intact, pierce each with a toothpick several times. Then dip the berries into the syrup and over low heat, stirring gently, being careful not to damage the berries, bring to a boil. After removing from heat, cover the pan or bowl with berries with a napkin and leave to cool. So, repeat the procedure of bringing to a boil and subsequent cooling at least three times. This is necessary so that each berry is evenly saturated with syrup and retains its shape. After the last procedure, pour hot jam into prepared sterilized jars, roll up, turn upside down and cover with a blanket, leave to cool completely. If desired, for a special flavor, put a couple of cherry leaves, pre-washed and dried, at the bottom of each jar. Store cooled jam jars in a cool, dry place.
Having a great desire to get soft, like jelly, jam and with hellish patience, you can remove the seeds from the gooseberries before cooking, using a hairpin for this.
Ingredients:
2 kg of berries
3 kg of sugar.
Cooking:
To make a delicious honeysuckle jam, take dense, not overripe berries. Go through them, removing debris, wash in cold water and dry a little on paper towels. After that, send the honeysuckle to the prepared container for cooking jam, sprinkle the berries with sugar, mix gently and leave overnight to form honeysuckle juice. In the morning, put the container with berries on low heat, bring to a boil and cook for 25 minutes, stirring so that the jam does not burn, and removing the foam formed during the cooking process with a slotted spoon. Pour the finished jam into pre-washed and sterilized jars and roll up the lids scalded with boiling water. Turn jam jars upside down, wrap and leave to cool completely. When cool, store in your cellar, adding to the collection of jars with all kinds of jam.
apricot jam
Ingredients:
4 kg apricots,
2 kg sugar
1 tsp citric acid.
Cooking:
Select ripe fruits for jam without damage and dark spots, wash them well and, cutting or breaking them in half with your hands, remove the seeds. If you do not like the peel from apricots in jam, remove it by scalding the fruit with boiling water, and then lowering it into ice water. And after this procedure, remove the bones. In a container adapted for cooking jam, lay the apricots in layers, sprinkling with sugar. Leave it overnight, and in the morning put the container with apricots on the fire. When juice appears, gently mix the fruit, being careful not to crush them, and add citric acid. Let the jam boil, reduce the heat and cook, remembering to remove the foam and stir so that the jam does not burn, for 50 minutes. Arrange the finished jam in sterilized jars to the very top so that there is no room for air. Roll up the jars with boiled and dried lids, turn them over and wrap them in something warm.
Plum jam for the winter
Ingredients:
3 kg plums,
3.6 kg of sugar,
1 liter of water.
Cooking:
To make this jam, you will need Mirabelle plums. But don't let the name scare you, these plums are very common and you can easily buy them in the market. The fruits of this variety of plums are something intermediate between cherry plum and plum. With golden yellow skin and sweet to sweet and sour flesh, they are incredibly aromatic. In addition to the Mirabell variety, you can use greencloths of different colors, each variety is good in its own way. Sort the plums, soak for half an hour in cold water, then wash and dry. Remove the pits by cutting the plums in half and immediately dip the plum halves into the warm syrup. Bring plums in syrup over low heat to a boil, let simmer slightly and remove from heat. During boiling, do not forget to remove the foam, otherwise the jam will turn out to be opaque and cloudy. After the third boiling procedure, put hot plum jam in dry sterilized jars and roll up with boiled lids.
Strawberry-cherry jam for the winter
Ingredients:
4 kg strawberries,
2 kg cherries
5 kg of sugar.
Cooking:
Wash the collected strawberries and cherries together with the tails and stalks, and only then remove them. Remove pits from cherries. Put those and other berries in a basin, sprinkle with sugar and wait until the juice stands out. Put a bowl of jam on the fire, stirring, bring to a boil, boil for 20 minutes over low heat and turn off the heat. Skim the foam from the jam while cooking and stir occasionally to prevent the jam from burning. Let the jam cool, and then bring it to a boil again, reduce the heat and simmer for another 20 minutes. Arrange the finished jam in clean sterilized jars and roll up.
Pitted cherry jam "Lakomka"
Ingredients:
3 kg cherries
3.6 kg of sugar.
Cooking:
To prepare cherry jam, select ripe, sweet, not spoiled by birds and not rotten fruits. Rinse them thoroughly in cold water and remove the seeds in any way convenient for you. It is better to do this immediately above the bowl or pan, where the jam will be cooked, so that the juice flows right there. Lay out the cherry, sprinkling with sugar, and leave for several hours. Then put on the stove, bring to a boil over low heat and cook for 5 minutes, stirring constantly. Remove from stove and leave again for a few hours. After bringing the jam to a boil for the second time, reduce the heat and cook for 30 minutes, continuing to stir from time to time and remove the foam. Spread hot jam in dry sterilized jars, let it cool, then roll it up with boiled tin lids.
Good luck preparing!
Larisa Shuftaykina