How to pour the jam hot or cold. How to close jam with lids in jars

Jam is one of the most popular preparations for the winter. But it’s not enough to cook a good tasty jam - it still needs to be preserved. Do you know how to properly close the jam? So that the results of your labors do not go to waste, but turn into orderly rows of jars on the shelves of your pantry. If not, then we will tell you about it now.

What is jam

Winter jam can be prepared in many ways. Although, strictly speaking, the classic jam should be cooked in the traditional "grandmother's way. Unfortunately, in such a jam there is a minimum of vitamins, since many of them are destroyed under prolonged exposure to high temperatures. That is why, today, housewives prefer to either cook jam in a “quick” way, keeping it on fire for no more than 7-10 minutes, or even less. Or at all, do not cook jam, but simply grind fresh berries and fruits with sugar. This method allows you to save most of the vitamins and nutrients, but this jam requires mandatory conservation. You can store jam rolled up under tin lids both in the cellar and at normal room temperature, without taking up space in the refrigerator.

How to sterilize jars to close jam

Before pouring jam into jars and using a seamer, these jars must be carefully prepared. First, they need to be washed very well with soda, and not only from the inside, but also from the outside.

Sterilization is the process of treating jam jars with high temperatures to kill all bacteria. You can sterilize jars either with steam or simply by placing them in an oven preheated to 100 - 120 degrees. It is also necessary to sterilize the metal lids with which you will close the jars. But with lids it’s easier - they just need to boil for 5-10 minutes in a pan covered with a lid.

How to close the jam

Before pouring jam into jars, make sure they are completely dry on the inside. If you lay out the jam in wet jars, it may turn sour and then all your work will be in vain.

Jam for seaming is recommended to be poured into hot jars, then the jars are rolled up using a special seaming machine, turned upside down and covered with a clean terry towel. In this form, the jam cools down, after which it is sent to a shelf for storage.

Sometimes, for an additional guarantee, it is recommended to pasteurize the jam before sealing the jars. In this case, after you pour the hot jam into the jars, they must be covered with sterilized lids, placed in a pot of hot water and boiled for an additional 10 minutes. Only after that, the jars are finally corked and turned upside down to make sure the packaging is tight. Banks, as in the previous case, are covered with a warm towel and left to cool in this form for 10-12 hours. And then they put it away for storage.

How to close traditional jam

Jam cooked in the traditional way does not require capping under tin lids. Due to the high sugar content, it is perfectly stored even without it, even at normal room temperature. However, if you want, of course, you can cork such a jam, but it will only be a waste of time and effort. In order to preserve the traditional classic jam, it is enough to know how to close it correctly.

As in the previous case, jars for storing jam must be thoroughly washed, sterilized and, no less thoroughly, dried. Remember that jam can only be poured into clean and completely dry jars.

Before laying the jam in jars, unlike the previous case, it must be cooled. You can cool the jam in the same basin in which it was cooked, you just need to cover it with gauze or clean white paper on top. But you don’t need to use a lid, the jam should freely evaporate moisture.

After the jam has cooled, it is laid out in clean jars, making sure that the berries and syrup are evenly distributed. Then, a circle cut out of paper and soaked in alcohol or vodka is placed on the neck of the jar, covered with another sheet of paper on top and tightly tied with twine soaked in hot water. If you don't have twine, you can use cut-out strips. They also need to be moistened with hot water and tightly tied around the neck of the jar. When dry, the twine or fabric will sit down and wrap around the jar even more tightly.

Instead of plain paper, parchment or plastic covers can be used.

If you prefer parchment, then you need to close the jam in the following way: put one piece of parchment on the neck of the jar, place a circle cut out of cardboard on top, close with a second piece of parchment and tie everything tightly with twine.

Jam for the winter period can be prepared in a variety of ways. However, housewives prefer classic jam and cook it using the traditional “grandmother’s method”. But it is a pity that after the jam is cooked, a meager amount of useful substances remains in it, because almost all of them are destroyed under the long action of the highest temperature. Therefore, many housewives like to either cook jam using the “quick” method, keeping it on the flame for less than 7-10 minutes, or maybe less. Or, in fact, not at all, do not make jam, but simply grind berries and fruits through a grater and mix with granulated sugar.

Usually, this method allows you to save most of the vitamins and essential nutrients, but in turn, such a jam must undergo mandatory conservation. At the same time, jam, which was rolled up with the help of iron lids, can be stored anywhere, be it a cellar or at room temperature. For homemade jam, metal screw lids for canning Twist-Off avestar.ru are perfect - you can buy in bulk at a bargain price if large volumes of production are expected.

HOW TO STERILIZE JARS CORRECTLY TO CLOSE JAM

Before you place the jam in the jars and use the seamer, all the jars must be carefully prepared. At first, they must be thoroughly cleaned with soda, in addition, not only from the inside, but also from the outside.
Sterilization is the process of treating jam jars at elevated temperatures to kill all bacteria. You can sterilize the jars either by means of steam or by placing them in an oven heated to 100 - 120 degrees. And it will also be necessary to sterilize the iron lids with which you will close the jars. Although it is easier with lids - they need to be no more than boiled for 5-10 minutes in a saucepan covered with a lid.

HOW TO CORRECTLY CLOSE THE JAM

Before pouring jam into jars, make sure that they are completely dry from the inside. If you pour jam into wet jars, then it may well be that it will turn sour. It will be a pity then it will turn out that all your work will be useless.

The jam that you have to roll up is recommended to be distributed among the jars while it is still hot. Then the jars are rolled up using a special seaming machine, turned upside down and covered with some clean terry towel or bedspread. In this form, it should cool, and then transferred to a shelf for storage.
Sometimes, for an even greater guarantee, it is advised that the jam be pasteurized before corking the jars. When you pour the hot jam into the jars, they must be closed with sterilized lids, placed in a saucepan with warm water and, in addition, boiled for 10 minutes. of course they cork and shift upside down to make sure the packing is tight. Banks, as in the previous case, are covered with a warm, clean towel and left.

What lids are better to close the jam

During conservation, almost all housewives face a dilemma: “Still, which lids are better to use for the best storage of jam?”
The opinions of the hostesses in this matter are strikingly different from each other. Many recommend rolling up jars with iron lids, and some, who might think, suggest covering them in the old fashioned way with paper or cellophane and tying them with threads.
If you ask yourself the question “Is it possible to cover jam with plastic lids?” the answer is yes, of course. Every year more and more housewives prefer plastic lids, as they are easier to use and conservation with them is even easier and more enjoyable.

So that the blanks for the winter do not deteriorate and do not lose their original appearance and smell at all, it is enough to follow a couple of usual rules:

1) the jam should contain a lot of granulated sugar. It does not allow jam to ferment and can preserve the freshness of the workpiece;
2) in order for the jam to remain fresh for a long time, it will be necessary to cook it longer;

3) on the surface of the jam (under the lid) you should put a circle from some piece of paper, or parchment, which has been soaked in alcohol or vodka. If, nevertheless, the top is covered with mold, then a sort of protective film, one might say, will draw it into itself. If necessary, such a filter can be replaced at any time.
Recently, screw caps or they are also called twist-offs have been especially popular.

Rules for using twist-off screw caps

1. You can not tighten more than the thread allows. If you overtighten it, you can break the cover.
2. It is necessary to install the cover so that it gets into the thread, and screw it along these rails. If there are gaps, then in the future there is a possibility of mold.
3. Cover the blanks with a lid immediately after filling the jars. The jars must not be overfilled. The jars must be filled with contents although they should not reach 1 cm to the edge.

How to store jars with screw caps

Most of the blanks that are closed with screw caps should be stored in a warm (though not hot), dry and ventilated room. Avoid sudden changes in temperature to prevent condensation.

But, if you close the jam with a small amount of granulated sugar, they should be stored at the lowest temperatures (in the refrigerator or in the basement).
Before storing jars with hot contents, you need to cool the contents to room temperature, and then check that nothing leaks. To do this, turn the jar upside down and make sure that the rim of the lid is not wet. You can store blanks with screw caps for 6 months.

Summer is a time not only for relaxation, but also for active preparation for winter. In almost all kitchens of the country, work is in full swing, preparations are made, greens and fruits are dried, salads are cut and, of course, jam is cooked. There are many secrets to the successful preparation of a sweet treat.

Berries intended for jam are best picked in sunny, dry weather on the day of cooking. Berries picked in the rain absorb a lot of moisture. Because of this, they will boil in jam, and the delicacy itself will turn out to be watery. The berries should be equally ripe - then the jam will be tastier. Before cooking jam from strawberries or strawberries, sprinkle the berries with sugar and let them stand for 2-3 hours.

To remove pits from cherries, experienced housewives advise using a pitting machine. This will speed up the work and protect the berries from damage. Cooking utensils should be wide, but not high, so that the liquid evaporates faster. Bowls for 2-4 kg of berries are most convenient. In large containers, tender berries will lose their shape and the jam will become more like jam. Containers for cooking jam must be perfectly clean. Do not use cookware that has rust or oxide stains. Before each preparation, the dishes are cleaned with soda, washed with boiling water and dried. We begin to cook jam with syrup. Pour sugar and water (proportions according to the recipe) into a bowl and boil until the sugar is completely dissolved. Then put the berries and boil. The first 5-10 minutes the fire should be weak so that there is not much foam, then it is increased.

During cooking, the foam should be removed with a spoon or slotted spoon and poured into a deep bowl. It is imperative to remove the foam, because of it the jam can turn sour. To prevent the berries from wrinkling, every 5-7 minutes the container with the future jam must be removed from the heat.

The readiness of the jam is checked as follows:

• The berries do not float to the surface, but are evenly distributed in the syrup.
• A drop of syrup, if rubbed between the fingers, forms a viscous thread.
• A drop poured on a saucer does not spread, but retains its shape.
• Many fruits and berries (apples, apricots, plums, quince) become transparent.

When the jam is already cooked, it must cool. Then it is poured into a clean and dry dish. In no case should you cover the jam with a lid. It is better to use gauze or parchment paper for this. Glass jars for jam are thoroughly washed with soda, rinsed with hot water and dried. Transfer the jam to dry hot jars. Store jam in a cool, dry place. The jars are closed with parchment paper, then with a cardboard circle, then again with parchment paper, then tied with twine. The twine is pre-moistened. As it dries, it will tighten the jar tightly and prevent air from getting into the jam.

If the jam is candied, put it out of the jars into a basin, add 3 tablespoons of water per 1 kilogram of jam, bring to a boil over low heat and cook for 5-8 minutes, stirring constantly. Hot jam is laid out in jars, cooled and corked. Jam that has begun to ferment (turn sour) must be immediately digested by adding 200 grams of granulated sugar for each kilogram of jam. The jam will foam up a lot. Remove the foam and stop cooking. When the jam stops foaming, it is poured into jars, cooled and corked. Following these simple tips, even a novice hostess will be able to cook delicious jam and in the winter to please relatives and friends with a hand-made delicacy. Keep it up and everything will work out!

How to sterilize and roll up jars?

1. Previously, all jars must be thoroughly washed with soda inside and out.
2. The next step is the sterilization of the jars. Previously, housewives sterilized jars by putting them on the spout of a boiling kettle, but now the process is much faster - the jars are sterilized in the oven on a wire rack (not on a baking sheet) at a temperature of one hundred degrees.
3. Tin lids must be boiled in a saucepan under the lid for 5 minutes.
4. When the jars are dried in the oven, they are filled with hot jam to the very neck.
5. Then cover with a lid and roll up with a special machine for seaming. It is important to choose the right seaming machine.
6. Rolled cans are checked for a snug fit of the lid (so that it does not move, does not spin) and turn the lid down, wrap it warmly. Leave the rolled cans to cool (approximately overnight).

The second way is capping with nylon caps

Jam prepared in this way is stored only in the refrigerator or in a very cold cellar.

1. The barks are sterilized as in the first method, and the nylon lids are dipped in boiling water and the fire is immediately turned off.
2. Jam is poured into a jar 2 cm below the neck and covered with a 1.5 cm layer of sugar.
3. Close tightly with nylon lids and put in the refrigerator for storage for the winter.

Irina Primorochka

I pour the jam directly freshly brewed into sterile jars, right flush with the neck, twist the lids and turn upside down. I just cover with a towel. After cooling, the lid retracts inward, creating additional sealing. Jam is excellent at room temperature until spring.

I love kids

I pour the jam cold into sterilized jars, and the jam - hot, respectively, under the covers. Our jam has never got moldy, although the jam from 2009 - 2013 is now in the garage. Well, maybe it doesn’t get moldy that we roll it up, but if we close it with screw caps or nylon ones, then I think it would be moldy. In general, my mother told me something like that - from that you fill it with hot or cold only the appearance of the jam is different.

Cleakfasting

Jam must be poured hot. The high temperature kills all kinds of bacteria. Plus, hot jam has more fluidity, it is very difficult to pour cold jam into jars, there are many air cavities. Actually, those who make jam know that if you wait until the jam cools down, then it will be difficult to work with it later, the top can generally become covered with a frozen crust, which definitely will not contribute to pouring jam into jars.

green tomato

Hot or cold pouring jam into jars depends on the method of cooking. Previously, jam was traditionally boiled, adding sugar 1:1 in a weight ratio with fruit, and boiling it several times. Such jam was laid out in clean, dry jars already cooled down, covered with plastic lids or tied with paper. The risk of damage to such jam is minimal. But recently they began to cook jam with less sugar and with a reduced time - “five minutes”. This is due to the lack of time, and the fact that more vitamins are stored in such a jam. This jam should be poured hot into sterilized jars and rolled up to prevent spoilage.

Elena

And I pour into cold dry jars. And in general, we don’t cook jam anymore, we just sugar it ... yum-yum!

Yunna

I always pour it hot because I don't boil it too sweet to insure against all sorts of fungi and bacteria. I also sterilize jars. But many close cold and do not even twist the lids. For example, my grandmother did just that before, when there were no metal lids, they were simply closed with a thick piece of paper and thread, and the jam stood perfectly and did not deteriorate, although they did not spare sugar then. And she poured it cold too. Oh, and delicious jam was.)

summer sunshine

I close it hot, I sterilize the jars, I don’t put them under the covers. They stand for a long time at room temperature and do not grow moldy.
And in Turkey, they keep the jam for several days in the sun, pour it cold and don’t sterilize the jars ... Well, they often get moldy with them, they say that in such cases they didn’t keep it in the sun enough ... I don’t risk it.

Sveta

I pour hot jam into jars. I take a ladle and pour jam into hot jars, then the jar will not burst, but if the temperature of the jars is lower than that of the jam, then I pour the jam slightly covering the bottom of the jar, wait two or three minutes, then pour the jam up to half the jar and also wait for two, three minutes, and then I add to the top.

And I sterilize all the jars - probably already a habit) As for under the covers - this is necessary for what has been little subjected to heat treatment. Here are cucumbers, for example - if they are closed by the method of filling three times, then of course I wrap them up until they cool. And if I sterilize in a saucepan (or pasteurize, as it’s right? I’m not very strong in terms), then I don’t need to wrap it up. Jam and jam are cooked - whoever does it, but usually they are cooked. Therefore, as far as I understand, they do not need additional languor under the covers. I lay out in dry sterilized jars, close and turn over until they cool.

silver fox

Usually upside down on the grate, in a warm (not hot!) oven, then heat up to 200 degrees. Min 20, no more. It is very important to take out the cans of their oven and put them on the table on a dry wooden board or towel, otherwise they will burst. stand for 10 minutes, cool down a bit, pour hot jam into them. You can also warm, nothing will happen to him :)) actually. I have a suspicion that well-cooked jam can be poured into anything and stand anywhere :)))

mauglenok

Real jam (not five minutes) does not need to be sterilized or rolled up. I pour it hot into jars (if not too lazy, I rinse the jars with boiling water, but not always), and close it with an ordinary plastic lid. I store it on the floor under the table.

tYulka

In recent years, I’ve generally loaded jars into the dishwasher, put a double rinse, and then pour jam directly from it, lay cucumbers, pour juice.

Popular questions

How to close the jam so that there is no mold?

There are the following reasons for the formation of mold in spins:

1. Not enough sugar. Sugar is an essential ingredient in most canned foods. When preparing jam, it is used as a sweetener, and, more importantly, as a preservative. For each can of preservation, a separate amount of sugar is calculated, which is intended for each kg. berries/fruits. Avoiding this mistake is very simple - you should follow the recipe from and to, and add sugar in exactly the amount indicated.
2. The product is poorly cooked. The finished dessert is moderately thick. Experienced housewives can determine the degree of cooking with the naked eye. Young housewives can use the following trick: put a small amount of jam on a flat plate. If it holds its shape and does not spread, you can safely roll it up.
3. The jars are hot sealed. This contributes to the formation of condensate, which is an excellent condition for the healthy life of the mold fungus. When rolling, the jars must be cooled down.
4. Preservation was determined in wet or non-sterilized jars. In a damp environment, the product is diluted, and, accordingly, the concentration of sugar decreases. Its preservative effect is lost and this encourages mold growth in the jar. In the same way, poor processing of a can affects conservation.

What to do if mold has formed on the jam?

Many housewives, having found a moldy jar in the bins of the pantry, immediately say goodbye to it. However, it should be sent to cook for 5-7 minutes and add sugar in the proportion of 0.1 kg for each kg of jam. In the future, jelly or compote can be prepared from the resulting mass, and it is also not forbidden to add it to baking.

Where and how best to store jam?

It is more expedient to store it in small jars - this way it will be eaten faster, and nothing will spoil in the jar. If the jam is preserved strictly according to the recipe and securely wrapped, then it must be stored for two to three years in a closet or on a balcony at a temperature of ten to twelve degrees. If it is made from unpeeled fruits, then it is better to use the product no later than a year later.

It would seem that cooking jam is a well-known thing. But even here there are subtleties. If you follow them, the jam will turn out especially tasty and last a long time.
:znak2: Berries and fruits intended for jam, it is better to collect in sunny, dry weather, directly on the day of cooking. Berries taken in the rain contain too much moisture, the jam will turn out watery, the berries will boil.
Strawberries plucked from the ridge in the morning are juicier and last longer. The berries should be equally ripe - then the jam will be cooked more evenly.
Strawberry or strawberry jam will be tastier if, after sorting the berries, sprinkle them with sugar and let them stand for 2-3 hours, and then cook.
:znak2: To remove pits from cherries, we recommend using a pitting machine, this will speed up the work and save the berries from unnecessary damage.
:znak2: Ware for cooking jam should be wide, but not high, so that the liquid evaporates faster.
:znak2: Basins for 2-4 kg of berries are most convenient. In large basins, berries of tender varieties (strawberries, raspberries) lose their shape, and the jam turns out to be similar to jam.
:znak2: Copper (brass) pots for jam should be perfectly clean. In no case should you use a basin that has greenish oxide spots. Before each cooking, the basin is cleaned with sand or sandpaper; washed with hot water and dried. Stainless steel basins are more hygienic.
:znak2: Cooking jam begins with the preparation of syrup. Sugar is poured into the basin, water is added (the proportion of berries, fruits, sugar and water is special for each type of jam) and boiled until the sugar is completely dissolved. Then the syrup is removed from the heat, fruits or berries are carefully placed in it, put back on the stove and continue cooking (for most varieties - for 30-40 minutes). In the first 5-10 minutes, the fire should be weak so that a lot of foam does not turn out, then the fire is gradually increased,
:znak2: The foam formed during the cooking process must be periodically removed with a spoon or slotted spoon and collected in a deep plate. This will make it easy to drain, back into the basin of the syrup; remaining under the foam. The foam must be removed without fail, otherwise the jam may subsequently turn sour.
:znak2: So that the berries do not wrinkle, it is necessary to remove the basin for a few minutes from the heat every 5-7 minutes: the boil will decrease, and the berries will absorb the syrup.
:znak2: It is good to add a little citric acid to quince and pear jam (a quarter of a teaspoon per kilogram of sugar), after dissolving it in a small amount of water.

The readiness of jam is determined by the following criteria:
:znak1: fruits or berries do not float to the surface, but are evenly distributed in the syrup;
:znak1: a drop of hot syrup, sandwiched between the fingers, when they are quickly separated, forms a viscous thread;
:znak1: a drop of syrup poured on a saucer does not blur, but retains its shape;
:znak1: many fruits and berries (apples, quinces, apricots, plums) become transparent.

When the jam is ready, it is cooled. It is necessary to prepare dishes in advance in which the jam will cool. According to the rules, it is good to pour it into the dishes. In no case should you cover the cooling jam with a lid. It is enough to cover it with gauze or clean (not newsprint!) Paper.
Glass jars for jam are thoroughly washed with soda, rinsed with hot water and dried. Transfer the jam to dry hot jars. At the same time, make sure that the berries and syrup are evenly distributed.
Store jam in a cool dry place. The jars are covered with parchment paper, then with a cardboard circle, over it again with parchment and only then tied with twine.
The twine is pre-moistened: when it dries, it will tightly tighten the jar and block the access of air.
If the jam is candied, it is laid out from cans in a basin or pan, add 3 tablespoons of water for each kilogram of jam, bring to a boil over low heat and cook for 5-8 minutes, stirring. Hot jam is laid out in jars, allowed to cool and corked. However, overcooked jam can be sugared again. That's why they use it in the first place.
Jam that has begun to ferment or turn sour, must be digested immediately by adding 200 g of granulated sugar for each kilogram of jam. At the same time, the jam foams a lot - the foam must be removed immediately, stopping cooking. When the jam stops foaming, it is poured hot into jars, allowed to cool and carefully corked.
Secondary boiled jam is best used for jelly, fillings, sweet sauces.