Homemade jam from apples for the winter - the right preparation! Recipes for various jams from apples at home. Step by step recipe with photo

According to one version, apple jam was first prepared in the Far East, and according to another, in ancient Rome. But the opinions of experts definitely agree on one thing - this delicacy is quite ancient. Back in 1 AD, the first mention of jam was found in the book "Culinary Questions".

The very name of this dish is Polish, by the way, in Poland it is called “powidla”. It is usually prepared from apples, peeled from rot and stones, and then boiled with sugar. For this delicacy, the most suitable are the fruits of sour varieties, because they contain more pectin, which in turn provides better density. In order to give jam a special taste and aroma, you can add cinnamon, cloves or other spices to it. And to give sourness, it can be seasoned with food acid, for example, citric acid.

The consistency of this dish is homogeneous and dense. Often it is elastic, like jelly. But its color varies from light brown to dark brown. Jam is a very high-calorie product, because it is almost 60% sugar, but at the same time it is a healthy dish. Dessert made from apples improves digestion. But you need to use it in moderation, because it can cause dysbacteriosis, increase blood glucose levels, and also add a few extra pounds. Jam is also not recommended for people with diabetes.

How long to cook apple jam?

In order for jam to succeed, it must be cooked according to all the rules. Apples should be washed well, peeled, seeds and finely chopped. Moreover, you can take slightly damaged or overripe fruits, but in any case they should be soft. Fruit can be processed into porridge in 2 ways: either twist it raw through a meat grinder, or rub it through a sieve (you can also grind it in a blender) in an already cooked form.

By the way, it is not necessary to add sugar to the jam, but if the apples were cooked without it, then they must be sterilized. But if you still decide to add sugar, then it should be at least 60% of the total mass, otherwise the delicacy will ferment or become moldy. It is better to cook it in a low and wide dish, so the moisture will evaporate faster, which will give the dish a better taste and color.

In the process of cooking, it is better to stir the delicacy with a wooden spatula, otherwise it may burn. Also, to prevent burning, sugar should be added to the dish after the mass has thickened. On average, jam takes about a couple of hours to cook. Its readiness can be determined as follows: run a spatula along the bottom of the pan and if a path appears, which will then slowly fill up, then the jam is ready. During the cooking process, the volume of the total mass will decrease by almost 2 times compared to the initial one. The finished delicacy will need to be poured into sterilized jars.

There is one key point in the classic jam recipe. After it has been poured into jars, they must be placed in a preheated oven so that a crust forms on its surface. These days, this point is often overlooked, but oddly enough, it is this method that helps to better preserve the product.

How to make apple jam?

Apples are one of the most beloved and popular fruits in Russia. You can eat them all year round, and there are a huge number of varieties in nature! In addition, apples are very useful. And jam made from these fruits is perfect for home baking, because it is thick and does not spread. It is not at all difficult to prepare such a delicacy at home, but it turns out very tasty!

Compound:

• Apples - 1 kg
• Sugar - 1 kg
• Water - 1 tbsp. (250 ml)

Cooking:

1. First you need to select the right amount of fruits, wash them and remove rotten places. Then peel the fruits and cut out the cores.
2. Cut each apple into 4-6 parts, cut into small pieces and place in a wide pan or bowl.
3. After that, pour apples with water and put on fire.
4. If you cook jam in a low wide bowl, then the apples will retain their color and taste.
5. Jam also needs regular stirring, and if it burns, its color and taste will deteriorate greatly.
6. After 30-40 minutes, sometimes even after an hour, everything will depend on the variety of apples and their softness, the mass must be put in a colander and rubbed.
7. Measure out 1 kg of sugar and add to the pureed apple mass.
8. Then the mass with sugar should be put on fire again and boiled until the mass thickens, this may take from 40 to 60 minutes.
9. By the way, it is necessary to stir dishes rubbed through a sieve as often as before wiping. In this case, it is important to be careful, because the hot mass can be sprayed heavily.
10. While the jam is being prepared, you can prepare the jars. They must be thoroughly washed and sterilized along with the lids.
11. At the end of the preparation of the jam, it must be hot laid out in sterilized jars and rolled up.
12. The finished product will be perfectly stored in the cellar, refrigerator or even in a cabinet at room temperature.

Apple jam in the oven: recipe

Such a delicacy as apple jam can not only be cooked on fire, but also cooked in the oven. It turns out the dish is very tasty and thick.

Compound:

• Apples - 1.5 kg
• Sugar - 700 g
• Water - 150 ml

Cooking:

1. Rinse the fruits, peel and core. Then they must be cut into small pieces and transferred to a pressure cooker or stainless steel pan. Moreover, it is necessary to pour water into the container in advance so that the apples do not burn.
2. Cook the apples over low heat until they are soft.
3. After that, the mass should be rubbed through a sieve or crushed with a blender, mixed with sugar and transferred to a ceramic or glass heat-resistant dish with a lid and placed in the oven. Moreover, the oven should be preheated to 250 degrees, and after the mass begins to boil, the temperature should be reduced to 100 degrees and left for 3 hours.
4. While the jam is being prepared, you can prepare the jars. After 3 hours, you need to check the jam - if it has a red tint, it can be laid out hot in jars.
5. After laying out the product, the jars need to be rolled up.

Apple jam is a unique delicacy. Its history goes back more than 2 thousand years, but the dessert does not lose popularity to this day. It is great as an addition to tea, as well as for filling in sweet pastries.

September is the time for harvesting and preparing various dishes from it that will delight you all year round. And one of these dishes is jam. When, for example, there is a large harvest of apples, processing them into jam is the best way out. In general, apple jam is a traditional and familiar product for many, but jam is made not only from apples ...

Jam is made from apples, pears, plums, apricots, cornelian cherry and other fruits. It can be cooked from any fruits and berries or from a mixture of various fruits.

First, the fruits are washed, the seeds are removed, where possible, the peel is removed. The fruits are cut and placed in a saucepan, at the bottom of which a little water is poured. Cover the pan with a lid and cook until the fruits are completely softened (10-20 minutes at a boil).

Then the boiled fruits are rubbed through a sieve, a colander with small holes or rubbed with a mixer.

The resulting fruit puree is mixed with sugar. For 1 glass (part) of puree, take 1 glass (part) of sugar. If the fruits are sweet, you can take 1.2 - 1.5 parts of puree 1 part of sugar. In general, the more sugar you take for the same mass of mashed potatoes, the denser the jam turns out.

After the puree is mixed with sugar, the jam is boiled in a bowl with an open lid until the mass becomes thick. Cooking lasts about an hour (maybe an hour with a little). To make the jam more fragrant and light, it must be boiled as quickly as possible. The more sugar, the faster the puree boils down.

But during cooking, you need to constantly stir and make sure that the puree does not burn. It is best to cook jam not on an open fire, but in a water bath. Then there are more chances that the mass will not burn.

For a bath, take another large pan. Water is poured into it with the addition of salt (calculated as 1 glass of salt per 2 liters of water). A wooden grate is placed at the bottom of the large pan and a smaller pan containing the puree is placed on it (in extreme cases, if there is no grate, a carefully thick cloth can be placed instead).

If you intend to store jam for a long time, hot jam should be put into clean, dry, sterilized glass jars (carefully) and immediately rolled up with sterilized lids. If the jam is intended for immediate consumption, it is also placed hot in glass or clay jars. When it cools and a film forms on the surface, the jars are covered with parchment paper or plastic wrap on top and tied or closed with a lid and left in a cool, dry place.

Bon appetit!

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The second half of summer and the first two months of autumn are the hot time for all kinds of preparations for the winter. In particularly fruitful years, the owners of even small plots do not have time to process the gifts of their gardens. And it's a shame to let them go! So if you have a lot of fruits (especially apples, since apple trees are planted by all gardeners, because they are the least picky about growing conditions and unpretentious in care), be puzzled by how to cook jam from apples - high-quality, thick, tasty. It takes up much less space than jam or compotes, and is much more functional, as it is suitable for filling in a variety of pastries.

What apples to take?

Fruit should be juicy, not too hard and not too soft. The second prerequisite: the amount of sugar in them. Of course, sweet varieties are also suitable, but it is difficult to calculate the sugar rate for them and it can turn out to be too sugary a product, since cooking jam from apples “by eye” is fraught with bad results. The most recommended varieties are “Slavyanka”, “Pepin Lithuanian”, “papirovka”, “Aport”, “Antonovka” and the like. Some varieties are too soft (“pear”, “white filling”, “melba”), so it’s worth cooking jam from them for those who have already “filled their hands” a little.

If you're wondering if it's reddish, start by buying red or spotted apples and don't peel them. You can enhance the shade by introducing into the mass during the cooking process other berries that have the desired color - for example, red currants or cranberries.

What you need to know about apple jam?

There are several rules, signs and observations that are worth studying and learning how to make jam from apples.

The most common recipe

Anyone who first thought about how to make jam from apples, after reading many cookbooks, will easily be convinced that the variety of ways is small. Most often, fruits, sugar and water are taken in proportions of 1 kg - 700 g - 100 ml, respectively. Apples are washed, peeled, the core is cut out, and everything else is finely cut. The mass is poured into a basin or pan, water is poured in, and the vessel is put on fire for half an hour. You need to stir regularly. At the end of the period, sugar is poured in, the mass is mixed and cooled. Apples are passed through a blender, the puree is poured back into the basin and simmered for 40 minutes over low heat. At this time, banks are sterilized; on them, still warm, the finished product is poured, the dishes are clogged, turned upside down and wrapped up. When the jars have cooled, they are hidden in the pantry.

Jam from apples with "additions"

The simplest way of such preparation for the winter is described above. But if you have already mastered the "primitive" apple jam, the recipe can be complicated to obtain a varied end product. For example, make it a lemon-cinnamon version. In such homemade jam from apples per kilogram of the main component, they take the same amount of water and sugar, but they add half a teaspoon of lemon juice and ground cinnamon to them. The first half of the process proceeds as usual. However, before adding sugar, it must be mixed with cinnamon. Lemon juice is introduced into the already prepared mass. The end of cooking is similar to the previous method: put into jars, roll up and wait for cooling.

Multicooker to help

With the advent of this kitchen apparatus, many culinary processes have been greatly simplified. That is why housewives use it so willingly, and even figured out how to cook jam from apples in a slow cooker. The ratio of products is classic, only you do not need to pour in water at all. Preparation of apples - according to the already familiar plan: wash, peel, remove the middle, cut into thin slices. Then the fruits are laid out in a multicooker bowl, sugar is poured out, the contents are mixed. The quenching mode is set in the unit for an hour and a half, since making jam from apples using a slow cooker is a lengthy process. Every 30 minutes, the mass in the bowl must be carefully mixed. The last stage of preparation is the same as if you were cooking jam on a gas stove or electric stove: pour into containers, twist, turn over, cool under a blanket.

Jam from "inappropriate" apples

As already mentioned, some varieties of fruits are not entirely suitable for preparing this blank. However, there are techniques, the use of which allows you to get a dense, high-quality jam from apples "white filling". The ratio of products is still the same: a kilo of apples - 700 g of sugar. But the cooking process is a little different.

Peeled and chopped apples are placed in a bowl (preferably aluminum, but enameled will do), immediately poured with sugar and left for half a day to give juice. Then the contents are boiled over medium heat for 10 minutes (stirred continuously) - and the basin is set aside to cool for 6 hours. This will have to be done 3 or 4 times. At the last boiling, the mass is kept on the stove until all the liquid remaining in it has evaporated, that is, until ready, after which it is necessary to pack the jam and roll it up. In total, the whole process will take two days. But if you do everything right, you will get “white pouring” apple jam of a beautiful golden hue, dense, thick and not sugary-sweet.

Five Minute Recipe

It is not at all necessary to cook your delicacy for several days. It turns out a good jam from apples, the recipe of which provides for only 5 minutes of evaporation. It is intended for sour green fruits. The ratio of water, sugar and apples is standard (you can increase the proportion of sugar by 100 g if the fruits are too sour). Small pieces of fruit in water are boiled until soft. When they have cooled, they are rubbed through a sieve or colander, mixed with sugar and boiled slowly for only five minutes (the main thing is to stir continuously, preferably with a wooden spatula or spoon). The finished jam is packaged hot in jars, twisted and hidden. We will warn you right away: this jam is not too dense and is not suitable for open pies. However, bagels and pies with "five minutes" turn out great.

How to achieve density?

Often, housewives set themselves the goal of cooking a dense, viscous, almost elastic jam, intending to subsequently use it for open baking. The usual consistency does not suit them. In this case, it is necessary to take into account the subtleties of how to make jam from apples of maximum density. Rule one: choose very juicy fruits to reduce the amount of water added. You can even completely refuse it - just squeeze a little juice from a part of the fruit, in which the fruit will be boiled. Rule two: reduce the amount of sugar by 100-200 grams. Rule three: cook the jam for as long as possible (but make sure that it does not burn). As a result, its color will come out very dark, up to an impenetrable brown, but it will turn out so thick that a spoon will stand in it.

Secrets of long storage

It is not enough to cook tasty, fragrant and beautiful jam from apples for the winter. I would like to achieve that it remains so for a long time. Of course, if the jam on top is moldy, then you can remove the outermost layer and use the rest - but this is a loss of delicacy that your time and effort have been spent on. And it’s not a fact that the rest of the can will remain fresh. Sometimes, in order to save the result of the summer-autumn labor, the jam is boiled again with the addition of a small amount of water. However, its quality is reduced. So it is better to take care of safety in advance.

The basic rule - to sterilize dishes - is observed by everyone. But this is not enough. Experienced craftswomen do not roll jam hot or immediately after cooling. They leave the jars open until a dense film appears on the surface of their contents - it protects it from mold and fermentation. Film formation can take a day or two. If you want to speed up the process - place the containers in a heated oven with the door ajar. Jam with a crust can not even be hermetically rolled up - enough parchment tied around the neck.

Another way to extend the shelf life of jam (especially if you don't like the surface film) is to sterilize already sealed jars for half an hour. Checked: the jam will remain “like yesterday made” for up to five years. Maybe it would have stood longer if the children had not found it in the pantry.

Jam is not only a delicious delicacy, it is also a very simple preparation that allows you to quickly process large volumes of berries and fruits of various qualities. It was the invention of the jam recipe that once helped the savvy Poles save a huge crop of the famous Hungarian plum. And until now, housewives put aside ingenious jam recipes and undertake to cook jam when a large number of fruits need to be used.

To make jam, fruit or berry puree is made, and then boiled with sugar. The result is a sweet and sour delicacy that is smooth in texture without hard spools or pieces. At the same time, good jam does not resemble syrup, it is always thick.

Jam is often confused with jam, jam or confiture, but these blanks differ in the manufacturing process and appearance. Jam is made from pieces of fruit in sugar syrup so that they retain their shape. Confiture and jelly - dense and transparent, like glass, they are made from fruit and berry juice with good gelling properties or with the addition of thickeners. In confiture, pieces of fruit are evenly distributed, in jelly they are not.

Most often, confusion is obtained when distinguishing between jam and marmalade. Jam is made from pieces of ripe fruit, and jam from fruit puree. Fruit raw materials for jam are quickly boiled into a single mass over high heat, so pectin is not destroyed, and the workpiece is thick, while jam is slowly boiled over low heat.

The technology for making jam is very simple, but in order for the delicacy to turn out delicious and last until winter, you need to follow these steps:

The big plus of jam is that it can be prepared from raw materials of any quality, the main thing is to take ripe, fairly soft berries and fruits. They do not have to be perfect - overripe, damaged, rumpled fruits are also suitable. Before cooking, they should only be carefully cleaned and washed, and damaged segments removed.

Jam has a strong association with apples, but preparations are also made from other fruits and berries - for example, recipes for plum, pear, apricot jam are very popular. You can also make a variety of assorted. In addition, various spices are often added to jam - cinnamon, mint, basil, cloves.

It is believed that the ideal jam should have a sweet and sour taste, so if the fruits from which the preparation is made are very sweet, it is recommended to add a little citric acid to the recipe at the final stage.

Jam can be prepared in two ways:

1. from pieces or halves of peeled fruits (for example, from plums or apricots),
2. from fruit and berry puree.

There are several options for obtaining gruel of the desired consistency from fruits:

• Grind raw berries or fruits with a meat grinder,
• Rub already boiled and peeled fruits through a sieve (you can use a blender instead of a sieve, then the yield of the finished product will be greater).

To prepare the fruits for grinding with a sieve, they should not be boiled for a long time, it is enough to soften the peel. You need to put the berries or fruits, cut into pieces, in a saucepan, pour a little water on the bottom so that the fruits do not burn at the first moment, and heat it up, while kneading it a little with a wooden spoon or crusher. In addition, you can soften the fruit in a steam bath - for example, using a slow cooker.

If you take some berries for jam and wipe them through a sieve, the output will be a liquid syrup or a preparation more reminiscent of jelly, in this case it is better to make combi options, combining berries with apples, pears and other fleshy fruits.

When the fruit mass is ready, you can start boiling the jam. For this procedure, it is necessary to prepare wide stainless steel dishes, in such a container the liquid from the puree will evaporate faster - as a result, the heat treatment period can be reduced.

After pouring the fruit mass into a saucepan, it must be brought to a boil over low heat. And then boil until the desired density. All this time, the workpiece must be stirred with a wooden spoon to prevent burning. Sugar is added to the jam in small portions only when it begins to thicken.

The degree of readiness is of fundamental importance for jam, so experienced housewives have several ways to determine at once that it is time to remove the workpiece from the fire:

1. If the path that is formed when you run along the bottom of the saucepan is visible and fills slowly, then the jam is ready.
2. An indirect sign of the readiness of jam can be its volume - it should decrease by about half, compared with the original.
3. A spoonful of ready-made jam on a cold saucer or five minutes in the refrigerator, hardens a little and stops spreading.

Often the question arises whether it is possible not to twist the jam. The answer depends on the ingredients and cooking time. If the jam is normally boiled down, and granulated sugar is added to it in a 1: 1 ratio (or even 1.5 kg of sugar per 1 liter of applesauce), then there will be no problems with storing cans if the following conditions are met:

• The jam must be carefully poured hot into sterilized jars, wait until the jam has completely cooled down, and a film forms on the surface. After that, you can close the jars with ordinary screw caps.
• The ideal conditions for storing such jam would be a dry, dark, well-ventilated place, without temperature changes - in such conditions it can be stored for 2 years. If jam is planned to be stored in an apartment, then it must be kept away from batteries and other heat sources.
• There is one more step, which involves the traditional technology of making jam - baking the workpiece to form a protective crust. Modern housewives often skip this stage, considering it too time-consuming. In fact, it is enough to load the jars into the oven and hold them there at a low temperature until a film forms. This simple procedure will increase the shelf life of jam. After baking, you need to wait until the workpiece has cooled down and cork the jars.
• When the hostess uses a seaming machine and they want to close the jam with turnkey metal lids, then this should be done without waiting for cooling, immediately after pouring the hot jam.
• If sugar has not been added to the jam or it has undergone a very short heat treatment, then the filled jars must be further sterilized. It is better to close such a workpiece hermetically with a seaming machine or store it in the refrigerator.
• Some housewives put quite a bit of sugar in jam (1 cup per 1 kg), the safety of such jam even under metal lids is a concern. Plus, sometimes there are not enough glass jars for harvesting. Here the thought appears - is it possible to freeze jam like fruit puree. In principle, this is possible - seal the workpiece in plastic containers and send it to the freezer. However, there is one minus - after defrosting, the jam will become more watery, and in order to return the proper density, it will have to be boiled again.

Even such a simple process as harvesting has its own marmalade, has its own subtleties, non-observance of which can lead to undesirable results:

Almost all of these problems can be solved by strict adherence to the cooking technology and making adjustments to the recipe.

A distinctive feature of jam is its thick consistency, therefore, when starting to make this dessert, you need to know how much moisture the finished jam contains. In an ideal workpiece, there should not be more than 35% moisture. Also, the density is related to the amount of sugar - in traditional jam it should be at least 60%, although now there are recipes without sugar.

If the jam does not thicken, you need to add sugar or continue boiling. Also, we must take into account that when cooled, the workpiece will become much thicker. Experienced housewives sometimes cook jam not at once, but with a break of several hours, so you can check whether the dessert will be thick after cooling.

Mold spots appear on the surface of the jam if the following mistakes were made during the preparation, capping or storage of the workpiece:

• jam was undercooked,
• hot jam was closed leaky, and condensation formed inside,
• the jam was not completely cooled, they did not wait for the formation of a protective crust before closing with screw or polyethylene lids.

Many housewives simply remove the mold layer by 1-1.5 cm, and digest the jam with the addition of sugar. However, this is a risky undertaking, because. if the mold has settled from above, then its spores have already penetrated the entire workpiece through and through and boiling is unable to destroy all the toxins that they managed to isolate.

Burning sharply worsens the taste of jam and changes the natural color of the fruit from which it is made, so it is very important to cook the dessert according to all the rules. Jam is prepared in any wide stainless steel bowl, constantly stirring with a wooden spatula or spoon.

Namely, in order to avoid burning, the workpiece is first boiled down, and then sugar is carefully kneaded and continues to be heated over low heat. Also, you can not take on too large volumes of cooking jam (more than 10 kg), because. such a quantity of the workpiece cannot be stirred normally, and the jam will inevitably burn.

Burnt jam contains toxins, so it is undesirable to eat it. However, there are housewives who dare to save the top of the jam by boiling it with citrus fruits to kill the smell.

The dishes in which jam has burnt can be quickly brought to perfect condition - just boil water with citric acid in it and rub the surface with a sponge with a rough surface.

Any blanks, including jam, should be checked more often. If bubbles appear on the surface, then it is better to open the jam and smell it. The presence of a sour smell reminiscent of wine will mean that the workpiece has begun to ferment. Fermentation usually has two causes:

• Lack of granulated sugar, ideally, it should be contained in jam in a ratio of 1: 1 (and for some fruits it is better to put 1.5 kg of sand per 1 liter of fruit puree).
• Non-compliance with the cooking technology - for example, the jam was not cooked.

Fermented jam can be digested with the addition of granulated sugar (about 100-150 g per 1 kg of dessert) for 5-7 minutes. If foam appears during this process, it must be carefully removed. It is better to decompose the reanimated jam into small jars and send it to the refrigerator;

Jam for baking

Jam is one of the most popular fillings for a variety of pastries. However, even a thick-looking blank often presents surprises; when heated, it begins to melt, softening the dough. That's why housewives are puzzled over why jam flows out of pies and how to make jam thick for baking.

I would very much like the fruit dessert to be as firmly sealed in a pie as syrup in a fruit candy. The hostess has many ways to help solve the problem of liquid filling. The amount of thickener is always individual, it depends on the density of the original product.

• Add 1 teaspoon of semolina to 1 cup of jam and leave for 15 minutes, then bring to a boil and cool. The jam becomes thicker, and the semolina does not change the original taste of the dessert.
• Rolled out dough for pies can be sprinkled with a little starch (preferably corn starch). In the oven, the jam will boil, the starch will dissolve, and the filling will become thicker. If you need to decide how to thicken the jam with starch for a large pie, then you can add 1 teaspoon of starch with a slide (diluted in a small amount of water) to 1 glass of jam and boil, the dessert will thicken when it cools.
• Add ground biscuits with a neutral taste to the jam, the biscuits can be crushed with a rolling pin.
• Add pectin, agar-agar, berry puree powder or other gelling agents to the jam.
• Combine jam with wheat flour, oatmeal or breadcrumbs in a proportion of about 1 tablespoon per glass of jam.
• Whisk the egg whites vigorously until foamy and add to the jam.

Jam is, first of all, a fragrant delicacy, it cannot be perceived as a healthy product that can be eaten in jars. Long-term boiling eliminates almost all vitamins from jam, especially vitamin C and B vitamins suffer. Heat treatment does not affect only pectin, organic acids and minerals. But sugar does not go anywhere during cooking, so eating a sweet dessert without measure can lead to heart problems, obesity, increased blood glucose levels, and irritation of the gastric mucosa.

If you care about the figure, it is always better to choose a spoonful of homemade jam than a piece of store-bought cake. However, it is impossible to say unequivocally whether it is possible to jam when losing weight, because. a negative or positive answer depends on how much sugar is in the dessert.

If about 600-700 g of sugar was added per 1 kg of fruit puree, then the calorie content of jam per 100 g is 250 Kcal, this is a very large figure, you can eat quite a bit of such a dessert. It is a completely different matter if the preparation is made without sugar, or only 100-200 g of granulated sugar per 1 kg of product, in this case, a fruit dessert will be a welcome delicacy on the menu of a losing weight person.

Homemade jam has a very simple composition - fruits, berries, water, sugar - all these ingredients are not fast, so this preparation can be used in Lent. In many monasteries, many jars of marmalade and jam made from fruits grown by monks or donated by parishioners are closed every year.

Despite the proven composition of homemade jam, there are conditions in which it should be used with caution. If there is a history of chronic diseases, you should familiarize yourself with the following range of questions:

Jam is more useful for a patient with pancreatitis than purchased sweets. Moreover, jam is made from grated fruits that have undergone heat treatment - this is the consistency of dishes recommended for people suffering from pancreatitis.

However, it can be introduced into the diet only in a state of stable remission, because. It is a product rich in glucose. For its processing requires insulin produced by the pancreas. It is this organ that becomes inflamed with pancreatitis, and it cannot be loaded.

When the aggravation has receded, you can try a homemade delicacy, you should start with one teaspoon of jam, mixed in a drink. If the body responds normally to the dessert, the serving can be increased to 2-3 teaspoons per day. Preference should be given to jam from sweet fruits, a good solution would be harvesting with a small amount of sugar or no sugar at all.

In acute gastritis with pain, a person chooses the most sparing food that will gently affect the inflamed gastric mucosa, so eating jam is not recommended. In the chronic course of the disease, homemade jam can be introduced into the diet in small doses. With gastritis with high acidity, jam from sweet berries and fruits should be chosen so as not to activate excessive gastric secretion and the production of hydrochloric acid. A diet for gastritis with low acidity should act in the opposite way, so jam with sourness is more suitable for it.

The calorie content of traditional jam with sugar is at least 250-260 kcal per 100 g of product. It would seem that such figures completely exclude this dessert from the diet of diabetics. However, there are many jam recipes that can lower the glycemic index of this treat. The first option is to make jam with one of the sweeteners (for example, take xylitol or sorbitol in the same amount in which sugar is required according to the recipe; a little more sorbitol is required). The second way is to cook jam without sugar at all, in this case, the workpiece must be stored in the refrigerator or sterilized and rolled up on a turnkey basis. It is best to boil this jam for 4-5 days for 10-15 minutes.

There are such periods in life when the selection of products is of key importance, so it is imperative to have information on the following points:

A woman carrying a child under her heart should be very careful in choosing a diet. Purchased sweets may contain various preservatives, so it is better for a pregnant woman not to touch them, but high-quality homemade jam is a suitable dessert for a future mother. However, even such a harmless, at first glance, delicacy should be eaten in moderation - 2-3 tablespoons a day, because. traditional jam is a very high-calorie product, and a pregnant woman needs to follow her figure. Excessive weight gain can complicate pregnancy. Jam is also contraindicated in such a serious complication as gestational diabetes.

The period of breastfeeding is a very crucial moment, at which the mother's diet must be carefully formed; the baby tries all the products together with the mother through breast milk. Homemade jam, without additives and preservatives, is one of the most suitable desserts, however, it is better to try to introduce this sweetness into the diet not earlier than when the baby grows up to 3-4 months, and he will have a period of colic and other stomach troubles.

If the season did not allow you to try at first a fresh berry or fruit in small quantities, in order to find out if the child has an allergy or an undesirable reaction from the gastrointestinal tract, then you should start with 1 spoonful of jam in tea. If everything is in order, then the portion can be increased to 2-3 tablespoons per day.

In the menu of a child, starting from 2-3 years old, jam can become a rare, and not a daily delicacy. It is permissible to introduce 1-2 teaspoons into the diet 1-2 times a week, if the child has no additional contraindications. The main thing is that the child should drink a treat, then "fast" carbohydrates will enter the body in a diluted form.

01.07.2017 28 689

Jam from apples for the winter - 5 proven and simple step-by-step recipes