How to make jam? Delicious homemade jam recipes. The most delicious homemade fruit jams, recipes with photos and videos

In this article we will figure out how to make jam correctly. Jam is a jelly-like mass with pieces of fruits or berries boiled in syrup. Good jam can be made from berries and fruits that have certain properties.

From the same berries you can make jam, jelly, jam, marmalade or jam. Thick, well-gelling jam will be obtained from sour fruits (acidity more than 1%) containing a large amount of pectin. Pectin in the presence of sugar and organic acids forms a jelly-like consistency.

How to make jam for the winter

Jam differs significantly from jam precisely in its gelling properties and density. Unlike jam, the syrup in jam does not separate from the fruit. Read about the difference between jam and preserves in the article:

If a test cooking showed that after cooling the jam is not dense enough and does not gel well, more like jam, this means that there is not enough acid in the fruit. In such a situation, add the juice of one of the sour fruits. You can read about the acidity of fruits in the article:.

Juice is added in an amount of 10-15% to the original weight of raw materials. Most pectin substances are found in unripe fruits. To make good quality jam, take ripe fruits of excellent quality, adding to them a small amount of unripe fruits.

The jam is cooked quickly to prevent the destruction of pectin. The jam is cooked over high heat in a container with a wide bottom and low walls. It is best to make jam from already proven berries or fruits that contain a lot of pectin and acid. Excellent jam is made from strawberries, raspberries, plums, apples, apricots, cranberries, currants, and gooseberries.

Before making jam, fruits and berries must be prepared

1. Apricots, plums, and peaches should be pitted. Grind the fruits.
2. Berries such as currants, cranberries, gooseberries are pre-crushed (passed through a meat grinder or ground in a blender).
3. When jam is cooked, a puree-like mass is obtained that is uniform in consistency and has excellent gelling properties.
4. Apples, plums, cherries or figs are pre-boiled in a small amount of water. The prepared fruits are placed in a pan and poured with hot water so that the water covers only the top layer and the fruits do not burn.

The water is brought to a boil and the fruits are simmered for several minutes until softened. In this case, many useful substances pass from the fruits into the water. If you cook jam in several stages, then you can boil the fruits in the same water several times. The syrup will be rich in sugar and acid, which will improve the quality of the jam.

• To pre-soften the fruit, take 100 ml (half a glass) of water per 1 kg of berries, and only then add sugar.

All this is done so that the pectin contained in fruits and berries has a better gelling effect, and the berries are completely saturated with sugar.

For 1 kg of prepared raw materials for making jam, it is required

• Strawberries, plums, peaches, figs 1 kg sugar
• Apricots, apples, quinces 1.2 kg sugar
• Cranberries, black currants 1.5 kg

The finished jam is packaged in pre-prepared glass jars and sealed.

How to make jam from garden berries

Excellent jam - confiture is made from a mixture of garden berries. This is a proven recipe that is a hit with our family. All berries have sufficient acidity and gel well.

Blackcurrant, gooseberry and raspberry jam

To make jam we will need:

• Blackcurrant 2 cups
• Gooseberries 2 cups
• Raspberries 1 cup
• Sugar 5 glasses

1. The berries must first be prepared. Sort the raspberries, sort the currants and wash.
2. Trim the stems and tails of the gooseberries with small scissors. Combine the berries together and grind through a meat grinder.
3. You will get a homogeneous berry mass. Add sugar to this mass in a 1:1 ratio - for 5 cups of berries add 5 cups of sugar.
4. Transfer the berry mass to a cooking bowl and let stand for 15-20 minutes.
5. Place on the fire, bring to a boil and cook for only 5 minutes, constantly skimming off the foam.
6. Remove from heat and let stand for 15-20 minutes. It is not recommended to allow it to cool completely.
   
7. Put it on the fire a second time, bring it just to a boil and immediately remove it from the heat.
8. Cool the finished jam and place in sterilized jars.

This jam can also be made from frozen berries. If the berries in the garden ripen unevenly, then black currants or raspberries can be frozen in the required quantity and then used to make jam.

The article provides two proven recipes for raspberry jam, with and without syrup. How to make delicious raspberry jam.

Raspberries are a source of culinary inspiration and preparations for the winter. Raspberry jam is most likely an exquisite dessert.

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 a little jam onto a small plate; if the mixture 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;
200 ml rum.

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

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 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 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, which, by the way, makes the jam 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 will need to be boiled for quite a long time and it will turn out very concentrated.

How to cook - 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 the pectin, mix thoroughly, and 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, and less often black pepper.

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

The unusual taste of lemon and watermelon jam, made in the right proportion, will allow you to experience the unique taste of sweet and sour joy that melts in your mouth instantly.

Necessary ingredients for our jam:

Watermelon pulp 1 kg; lemon 1 pc.; sugar 1 kg; water 60 ml.

You can make equally wonderful jam from ripe, tasty watermelon. This is the recipe I will share with you now. For this we need:

Watermelon and red currant are a rather unusual combination. It is from these ingredients that I suggest you make jam. We will need:
- watermelon pulp 1 kg;
- red currants 1 kg;
- sugar 1.5 kg

Delicious juicy melon makes wonderful jam. In order to prepare it we need the following ingredients:
- 1 kg of peeled melon;
- 1.5 kg of sugar;
- lemon acid;
- vanillin

Today we will make apricot-orange jam, for the preparation of which we will need the following ingredients:
- apricots 1 kg;
- orange 1 pc;
- sugar 0.5 kg;
- Zhelfix 2:1 one sachet;
- water 200 ml

To make watermelon jam we will need:
watermelon rind - 1kg
sugar - 0.5kg
water - 0.25 cups
lemon - 0.25 pcs.
orange peel - 1 tbsp. spoon
Cooking method:

In order to prepare lingonberry and plum jam, we will need the following ingredients:
- lingonberries 0.5 kg;
- “Hungarian” plums without seeds 0.5 kg;
- sugar 0.75 kg

I am sharing with you, dear housewives, a recipe for plum jam with bananas and cinnamon. This recipe produces a very tasty and aromatic delicacy that the whole family will appreciate.
Ingredients:
- plum 1 kg;
- banana 1 piece;
- cinnamon 1/3 tsp;
- 1 tbsp sugar;
- cloves 8 pcs

Today we are going to prepare aromatic peach jam, which has an unsurpassed taste and is “devoured by both cheeks.”
Ingredients:
- 600 grams of peaches;
- 300 grams of sugar;
- juice of one lemon;
- 1 bunch of fresh rosemary;
- 10 g gelatin

You can not only eat juicy ripe strawberries, but also prepare various delicacies from this beautiful berry, for example, strawberry jam for the winter.
Ingredients:
- 1 kg strawberries;
- 1 kg sugar

I present to you, my dear hostesses, a recipe for making “Economy” apple jam, for which we will need the following ingredients:
- apples 2 kg;
- sugar 1 kg;
-water ½ cup

Today I will tell you how to make delicious cherry jam. To make cherry jam we need the following ingredients:
- 1 kg of cherries;
- zest of 1 lemon;
- juice of two lemons;
- 2 tbsp sugar

To make apple mint jam we need the following ingredients:
- apples 1 kg;
- mint syrup 250 ml;
- sugar 200 gr;
- juice of half a lemon

I present to your attention, skillful housewives, a recipe for making plum and nut jam with raisins.
Ingredients:
- 1 kg of Hungarian blue plums;
- 4 glasses of sugar;
- 200 grams of walnuts or almonds;
- 100 grams of seedless raisins;
- cinnamon

Today we will make a very tasty winter pear jam. To prepare it we need the following ingredients:
- 1 kg of winter pears;
- 1 kg of sugar;
- 2 packets of vanilla sugar;
- 1 sachet of gelling agent for cooking

Apple and orange jam is great for both delicious tea and as a filling for pies.
Ingredients:
- oranges 1 kg;
- apples 1 kg;
- sugar 1.2 kg;
- water 2 tbsp

Apple jam is the most common jam. This is what we will be preparing today.
Ingredients:
- 1 kg of apples;
- 500-550 grams of sugar;
- 4-5 g citric acid

Redcurrant and strawberry jam is a wonderful treat for the whole family. We will need ingredients:
- 0.2 kg of red currants;
- 0.5 kg strawberries;
- 500 g sugar

Let's make pear jam today according to the following recipe. We will need ingredients:
- pears (peeled) 4 kg;
- sugar 2 kg;
- vanillin 3 g;
- cinnamon 1 tsp;
- citric acid 1 tsp.

Wild strawberry jam prepared according to the recipe described below turns out very tasty, aromatic and beautiful.
Ingredients:
- 1 kg of wild strawberries;
- 1.3 kg of sugar;
- 0.5 l of water;
- 1 - 2 tsp. citric acid

In order to make wild strawberry jam, we need the following ingredients:
- 1 kg of forest strawberries;
- 1.5 kg of granulated sugar;
- 1.5 glasses of water

I advise you, dear housewives, to prepare plum jam according to the recipe below.
We will need ingredients:
- ripe plums 1 kg;
- sugar 1 kg

I suggest you, dear housewives, to prepare strawberry jam according to the following recipe. It turns out not only very tasty, but also quickly.
Ingredients:
- 400 g strawberries;
- 50 grams of sugar;
- 1 tbsp. lemon juice

To prepare lingonberry jam in Slovakian style, we will need:

lingonberries 1kg

apple 1kg

pear 1kg

lemon 1 pc.

sugar 1kg

Cooking method:

Lingonberries have been valued for their healing properties since ancient times. We advise you to prepare lingonberry jam for the winter according to the recipe below.
Ingredients:
- 4 glasses of lingonberries;
- 1.5 cups sugar;
- 3 tbsp. water

I present to your attention an unusual recipe for plum jam, the taste of which is very rich.
Ingredients:
- plums 500 gr;
- brown sugar 250 gr;
- chopped almonds (you can take any nuts) - 100 g;
- cinnamon 4 sticks;
- dry white wine 130 ml;
- ground cinnamon 1 tsp.

Dear housewives, I would like to offer you a recipe for a very tasty, quick to prepare and extremely healthy grape and gooseberry jam. So, we will need the following ingredients:
- 1.5 kg of grapes;

0.5 kg gooseberries;
- 570 grams of sugar;
- 2 tbsp lemon juice

Gooseberry jam is very healthy and tasty, so I recommend every housewife to prepare it for the winter.
Ingredients:
- 1 kg of gooseberry puree;
- 800 grams of sugar;
- optional - several pieces of sour apples

Strawberry jam perfectly preserves the taste and aroma of strawberries, and is ideal as a filling for pies and pies. Strawberry jam also goes great with tea.
Ingredients:
- 1 kg of strawberries;
- 200 ml sour juice;
- 1 kg sugar

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The favorable time has come for harvesting fruits and berries. Today we would like to talk about how to make jams correctly. How pleasant it is to drink tea in the morning with crispy toast, butter and aromatic jam of your own making. It’s not for nothing that in the homeland of jam, England, not a single breakfast is complete without toast with orange jam. It is jam in this country that has become the property of the state, since it ranks first in the number of winter preparations made by housewives from various berries. Let's learn how to make jam correctly and find out the recipe for classic English orange jam, which the Queen of England herself indulges in in the morning. And besides this, jams in their variety will enrich your menu and serve as a tasty addition to baked goods, ice cream, or become an excellent dessert if you add a drop of alcohol to them.

So, jam is a product that is obtained by boiling berries or fruits in sugar syrup or honey to a jelly-like state. Jam can have different forms: either it is pureed gelled fruit mass, or whole berries or pieces of fruit in syrup. According to classical rules, jam is prepared from equal parts by weight of fruit and sugar (1:1). This traditional method has the great advantage that the jams are preserved naturally. They contain a sufficient amount of sugar, which guarantees their preservation without the addition of any preservatives.

To make classic jam, you need to take high-quality, ripe fruits and berries. Therefore, when choosing berries and fruits at the market, do not spare money, and by overpaying a little, choose a quality product. If you notice slight mold or cracks on the fruits, do not purchase them. Prepared and washed fruits must be weighed, placed in a basin or pan, poured with sugar syrup and cooked at one time for no more than 25 minutes, gradually increasing the heat and vigorously stirring the mass with a spoon or slotted spoon. When cooking jam, watch out for foam - it should be removed. To find out if the jam is ready or not, take a plate and pour a drop of jam onto it: it should thicken quickly and strongly. The finished jam should immediately be poured into the prepared container, cooled, and when a thick crust appears on its surface, the container should be immediately sealed - covered with parchment paper and tied with twine.

Recently, new technologies and products have come to the aid of housewives that help reduce the amount of time for preparing jams - gelatinizing substances that can be used in a recipe as 1:1 or 2:1. First of all, it is gelatinizing sugar. It is used both in the processing industry and in households. Gelatinating powder is an easy-to-use product that allows you to process small portions of food. And finally, a gelatinizing liquid - its use requires some skill from the housewife. By differentiating recipes for individual fruit varieties and reducing cooking time to a minimum, optimal aroma, taste, color and consistency are obtained.

In addition to classic preservatives, new ones have been developed in recent years, known as the “2:1” method. Thanks to special components, they reduce the amount of sugar by at least half. The advantages of such jams are obvious: they are less sweet, thus the taste of certain types of fruit is better preserved, and the jams themselves are less caloric.

How to prepare fruits and berries for making jam

1. Wash the fruit and dry it well, remove leaves and seeds.
2. Grind the fruits. The method of grinding depends on their type. Berries must be mashed, cherries and plums must be crushed in a mixer or passed through a meat grinder.
3. Transfer the mixture to a saucepan of the appropriate size. Add the specified amount of sugar.
4. If necessary, add citric acid.
5. Cook the fruit mixture with sugar, stirring constantly.
6. After the cooking time has elapsed, add the gelatinizing agent, stir and bring to a boil again.
7. Transfer the hot jam into jars.
8. Seal the jars immediately.

Which jars to choose for storing jam

Small jars promote rapid gelatinization of the products, which increases their shelf life. The smaller the jar, the more its contents thicken. Therefore, we do not recommend using large jars and ceramic pots for jams and preserves, especially since it usually takes a long time from the moment they are uncorked until the contents are fully realized and access to air can spoil it. Jars should be filled with hot ingredients whenever possible, since high temperatures help maintain the sterility of the dishes.
If you are using jars with screw caps, you should fill them with the hot stock, put the lid on, screw it on, and place it upside down for a minute to evenly distribute the mass of fruit. Turn the jar upside down from time to time while the workpiece cools. We often buy different products in jars with screw caps. If you don't throw away empty cans, you will collect a decent collection of cans of different sizes that will be useful for your recycling.

Sealed with cellophane. This method can be used to seal jars without lids. The cellophane must be cut accordingly, moistened a little, tightly pulled over the neck of the jar and tied with a string or secured with an elastic band.

How to make jam in a bread machine

Bread machine manufacturers recommend preparing jams in a bread machine using gelfix or other gelling agents. For 950 g of prepared berries or finely chopped fruits, take 500 g of granulated sugar and 40 g of gelfix 2:1 (1 pack). Place jellyfix, berries and 2 tbsp. l. granulated sugar into the bread maker bowl. Select the JAM program, press the START button. After 20-30 minutes, add the remaining granulated sugar to the bread machine. When the cooking stage is complete, transfer the jam into glass jars and close the lids tightly.

How to make jam in a slow cooker

Choose the recipe you like. Wash the berries or fruits, remove seeds or peels, remove seeds if necessary. Cut the fruits into small pieces of arbitrary shape and place in a multicooker bowl. The berries can be boiled whole or minced in advance or crushed in a blender. Cover the fruits with sugar and citric acid. We would like to advise you not to load a lot of fruit at one time: during the boiling process, the jam can “run away” and flood the heating element of the device. Set the multicooker to “baking” mode and bring the mixture to a boil under the lid. After this, you need to switch the multicooker mode to the “stew” mode and cook unpureed fruits for 20-25 minutes, lumpy fruits - 40-50 minutes. During cooking, you can open the lid and stir 1-2 times. After the end-of-work signal sounds, open the lid and stir everything thoroughly again. The jam in the slow cooker is ready. If you want the jam to become more jelly-like, add gelatin pre-dissolved in cold water (5 g gelatin per 2 tablespoons of water, based on 1 kg of prepared fruit or berries).
Hot jam prepared in a slow cooker can be prepared for the winter. To do this, place it in clean, sterilized jars and roll up the lids.

Now let's return to the recipe for English orange jam, which, according to legend, was first prepared in the Scottish city of Dundee by the wife of a grocery store owner. It is not known how, but one day, either her husband brought spoiled oranges from Seville, or she herself purchased them from the captain of a ship that visited Dundee, who decided to get rid of these same oranges on the cheap. As a result, a mountain of unripe, bitter fruits appeared in the owner’s kitchen, which could not be served at the table. To prevent the goods from going to waste, the resourceful madam decided to boil them with granulated sugar. She boiled these oranges with sugar syrup for a long time, but the result of her labors was a wonderful amber orange jam with a unique aroma. Without thinking for long, the tavern owners put the jam up for sale, and soon it was sold out and loved throughout the area. The jam was called Marmalade Dundee. It can still be purchased to this day, because it has become the hallmark of England, and today it is widely known outside the country.
Here is one version of this recipe, for which you will need: 6 oranges, 1 lemon, 700 g granulated sugar.
If you do not like the too bitter taste of citrus fruits, then soak the fruits in water for 3 hours before using. Then you need to remove the zest from the oranges and lemons. We recommend using a vegetable peeler. The cut skin should be finely chopped. We clean the fruits from films and seeds, grind them in a blender or cut them into very small cubes. Mix fruit puree with zest in a saucepan, add granulated sugar and cook over low heat. Stir the jam all the time. Cook for 20-30 minutes. Pour the prepared jam into small jars, cool and put in the refrigerator to further harden. The royal jam is ready! And we offer you a citrus recipe