Benefits of jam Old recipes for healthy jam

Jam has been a favorite and healthy treat for everyone since childhood. Today we are accustomed to making jam from fruits or berries with sugar. The benefit in such a jam, of course, is exclusively in the fruit and berry component, but not in sugar. Sugar in jam is used primarily as a preservative - for storage, and the function of a sweetener is in second place. And what does honey have to do with it, you ask.

Jam was prepared in antiquity, the use of cane sugar was common in India, which supplied sugar to Egypt and the Roman Empire. In Russia, however, sugar became widespread and became available to ordinary citizens only in the second half of the 19th century, when the production of sugar from sugar beets was organized. Due to the inaccessibility and high cost, in ancient Rus', jam was traditionally prepared with honey.

Natural honey has a lot of advantages over beet sugar, for example, honey not only preserves the beneficial qualities of fresh fruits, but also further enriches them with its unique enzymes, however, this is a topic for a separate article. Here it is worth adding only that different ones have different taste qualities, which gives additional creative freedom for preserving berries and fruits and creating unique flavor bouquets. Jam with honey - a double benefit! At the same time, the preserving properties of honey are impeccable.

You can cook jam with honey in different ways: cold and hot way.

The most useful will be cold-prepared jam. This is when the berries are simply ground with honey and stored in sterile jars. This option is especially good, because it retains all the benefits of not only the fresh fruits used, but also retains all the richness of the unique properties of natural honey. Most of the beneficial enzymes of natural honey are destroyed at temperatures above 50°C, so you should avoid heating the honey. You can cook jam with honey in a water bath (hot method). We will share our favorite jam recipes prepared in each of these ways.

Jam from wild berries on honey (cold way)

What do we need:
Forest berries (raspberries, blueberries, blackberries, cranberries, etc.) - 1 kg;
- 1 kg;
Convenient container for mixing and crushing berries;
Wooden spoon or pestle;
Clean jar with lid.

Cooking method:
Sort the berries from debris and mix gently. Then knead by hand with a wooden spoon or pestle. Mix the grated berries with honey in equal parts. Place the jam in clean, dry jars and close tightly (it is convenient for this). Such jam will be stored until the next season. For the best preservation of the beneficial properties of this sweet dessert, it is recommended to keep it in a cool place, in the basement, on the balcony in winter or in the refrigerator. This is not only a magical delicacy, but also a great cure for many winter ailments.

Berries on honey is a delicious and healthy dessert that goes well with many different dishes and treats: from pancakes, pies to ice cream and sweet sauces.

Apricots in honey syrup (hot)

What do we need:
apricots - 1 kg;
honey - 1 cup;
water - 2.5 cups;
a large saucepan or basin for a water bath;
kitchen knife;
clean jars and lids;
pot for honey syrup.

Cooking method:
Combine honey and water in a small saucepan and bring to a boil over medium heat. For jam, take only ripe apricots. Wash and dry the berries. Cut in half and remove the pit. Sterilize jars. Fill jars with apricot halves. Place berries skin side up. Pour the hot honey syrup into the jars, leaving about a centimeter of empty space on top of the jar. Close jars with lids.

Place the jars in a saucepan and a basin half-filled with water. Bring the water in a basin to a boil, reduce the heat and leave for 10 minutes. Then turn off the stove and remove the hot jars from the water. Store jars of chilled jam in the pantry, cellar, or refrigerator.

Such honey apricots will decorate both everyday and festive tables. Try serving them with whipped cream or ice cream. Your guests will be happy.
According to the same recipe, you can make jam from peaches, plums or pears.

The famous Roman cook Apicius in the 3rd-4th centuries. n. e. wrote the cookbook "De re coquinaria" ("On Cooking"), where the very first jam recipe is found. Apicius called this sweet, prepared from quince with honey, defrutum (defrutum). And until now, according to this old recipe, a similar jam is produced, which is available for sale in some southern European countries under the name mosto cotto. The main secret of this jam is the addition of boiled grape juice to honey, which removes the astringent taste of quince.

Today, many have already forgotten how, during perestroika, store shelves were filled with apple jam, and everyone in the apartment had a refrigerator under the window for storing their own jam. The morning of any Russian in the 90s began with a roll with butter and jam, and on long winter evenings it was so nice to drink tea with currant jam and pancakes.

Now it has become unfashionable to make jam, and only diligent housewives and caring grandmothers are engaged in such art.

Meanwhile, cooking jam for the winter can be a very entertaining and exciting thing for the whole family, as it symbolizes a kind of unity and care for loved ones. In addition, properly cooked jam according to old recipes can be much better and healthier than purchased sweets.

The beneficial properties of jam increase many times over if it is made not with sugar, but with honey.

Did you know that in the distant times of Tsarist Russia, jam was available only to wealthy people, because they prepared it with honey, like the Romans and Greeks. Sugar appeared in our country only in the second half of the 19th century. We made jam in our country from raspberries, apples and gooseberries. Catherine II herself loved gooseberry jam so much that for its recipe she gave her cook a ring with an emerald. The jam was called “emerald or royal”. It also fell in love with our classic of literature A.S. Pushkin.

The main secret of "emerald" jam is the correct picking of berries. Only green gooseberries harvested between June 10 and 15 are suitable for royal sweetness.

Ekaterina's Emerald Jam RecipeII

1. The berries are washed and cleaned of ponytails. Then pour a decoction of cherry leaves so that it completely covers the berries.
2. The decoction is prepared as follows: two handfuls of leaves are boiled for five minutes in a liter of water.
3. Gooseberries should soak in cherry broth for about a day (in the cold).
4. On the second day, the berries are taken out and transferred to boiling sugar syrup.
5. After fifteen minutes of simmering, the "emerald" jam is ready.

Benefits of gooseberry jam

Many facts speak about the benefits of this jam. Catherine II and in adulthood retained an excellent complexion, attractiveness and efficiency, while ruling a huge empire for thirty years.

Gooseberry jam is a low-calorie product containing carbohydrates, which means that by using it instead of sweets, you can bring your weight back to normal.

In addition, gooseberries are very rich in potassium, which is useful for the cardiovascular system.

Does "emerald" jam help maintain immunity?

Young gooseberries contain a lot of valuable vitamins, beta-carotene, ascorbic acid (vitamin C), vitamins B1, B2.

When cooking jam for several hours, these vitamins, and, in particular, ascorbic acid, are partially destroyed. Since in the recipe for “emerald” jam the berries are boiled in syrup for only 15 minutes, they will retain most of the nutrients.

From the story of the benefits of jam ...

Dry jam can be made from any berries, fruits, watermelon peels and vegetables. Fruit cut into cubes or slices, pour syrup and cook for ten minutes. The ratio of fruits and syrup should be one to two(1 liter of water, 650 g of sugar, you can use honey instead of sugar, as Avicenna did).

We insist in syrup for 8 hours, then separate the fruits from the syrup, sprinkle them with sugar.

The next step is drying. Arrange the fruit in a single layer on a baking sheet and place in the oven, leaving the door ajar. We dry at a temperature not higher than 40 degrees for about ten hours.

Ready dry jam must be packed in a cardboard box, previously lined with parchment paper.

What is the healthiest jam?

It is no secret that in order to preserve the vitamins and nutrients of berries, jam is prepared from them in a “cold way”. Such jam, as a rule, is best prepared from sour berries: red currant, gooseberry, blueberry, sea buckthorn, cranberry, lingonberry and viburnum. It is stored in the refrigerator for up to a year and helps to cope with the first signs of a cold. Instead of sugar in such sweets, it is better to use honey.

The recipe for "cold" viburnum jam

1. Peel the berries from the stalks and brushes, sort, rinse in cold water, sprinkle in a thin layer on a clean towel and dry.
2. Then grind with a crush or pass through a meat grinder, while adding honey. Arrange in jars layer by layer of grated berries and honey.

Viburnum contains about 1.5 times more vitamin C than citrus fruits! The combination of viburnum with honey can get rid of a sore throat and any cold, cope with disorders in the stomach and intestines, and normalize blood pressure.

Of course, for a quick treatment of colds, it is better not to subject the berries to heat treatment. However, such a recipe allows you to prepare berries for the winter, and at the right time to achieve the desired therapeutic effect. Such recipes are especially relevant for the prevention of diseases in children and pregnant women who cannot take medicines.

"Five-minute jam" - the best way to prepare blueberries for the winter

There is another way to preserve nutrients in berries and fruits. This method is especially valuable, because our Russian housewives came up with it for harvesting blueberries for the future. "Five-minute jam" from blueberries can be used as an independent dish, and as a filling for pies, rolls, an addition to cottage cheese.

Blueberries are champions in terms of the content of nutrients. The most valuable are vitamins A and B, which have a positive effect on vision and skin health, and contribute to the normalization of brain activity. Due to the high concentration of iron and manganese in blueberry jam, its use improves overall health and increases the body's resistance to disease.

Recipe for a healthy "five-minute jam" from blueberries

• 1 kg blueberries
• 250 ml water
• 1 - 1.5 kg of sugar

1. Bring water to a boil in a jam pot.
2. Pour sugar into water so that it dissolves completely.
3. When the sugar dissolves, add blueberries to the syrup, and, turning off the heat, leave for 4-5 hours.
4. After the specified time, turn on the fire again, bring the jam to a boil and cook for 3 minutes.
5. Once the jam is ready, you can pour it into sterilized jars. Store in a cool place.

Cooking jam with seeds

We all remember from childhood a special device for removing pits from cherries. The lesson was boring and, most importantly, useless. It turns out that jam with seeds is much healthier. When heated from the seeds, useful vitamins and antioxidants are released, which remain in the jam. In addition, it is the seeds that give the jam a unique natural taste and aroma. Such jam can be cooked, for example, from apricots and plums.

We offer a recipe for healthy plum jam. Such jam is cooked in several steps, between which it is insisted. This method allows you to maximize the transfer of beneficial substances from the seeds to the syrup.

Recipe for healthy plum jam with seeds

1. Sort the plum with a stone, rinse under running water and pierce a little with a fork. Fill it with cold water.
2. Then, for 3-5 minutes, heat the plum with water over medium heat. Do not bring to a boil.
3. Drain the resulting water from the drains. Add sugar to the water and bring to a boil while stirring. Cool plums at this time.
4. Pour the prepared chilled plum with hot sugar syrup.
5. Then heat the jam over medium heat almost to a boil (until the bubbles just start to appear) and let stand for 10 hours. Repeat this manipulation 1-2 times.
6. The last step is to boil the jam over low heat for 10-15 minutes.
7. Pour hot jam from plums with stones into sterile jars and roll up. Leave to cool with lids upside down.

Is jam and marmalade healthy?

In different countries, jam has different names. In France - confiture, in England - jam, in Russia - jam and marmalade.
No breakfast in a traditional English family is complete without jam. By the way, jam was invented in Scotland at the beginning of the 18th century by Janet Keiller. From her name came the name jam.

Jam is not only a delicious independent dessert. The use of this sweet removes harmful substances from the body due to the high content of pectins. These substances also heal minor wounds and help cleanse the intestines.

Of course, in everything you need to know the measure. Excessive consumption of jam can lead to weight gain and diabetes.

What is important to know when making jam?

A characteristic feature of jam is its jelly-like consistency. It is achieved by combining pectin, contained in berries and fruits, with acids and sugar. Therefore, first you need to choose the right fruit and berries from which you will make jam. The richest in pectin are currants, apples, apricots, quince, gooseberries, plums, oranges. You can combine several fruits and berries when making jam.

What bowl to cook jam in

Berries and fruits contain organic acids, which can cause increased corrosion of the surface of the dishes. Therefore, enameled pots and basins or stainless steel are usually used for cooking jam.

Since ancient times, jam was also cooked in copper and brass basins. However, it is worth remembering that this type of dishes is very easily oxidized by oxygen and becomes covered with a dark coating. Such basins cannot be used for cooking jam. Copper and brass utensils should be polished and polished to a shine.

Are there any contraindications and restrictions in the use of jam?

Of course, there are, but they are all associated with the individual characteristics of the human body.

St. Basil the Great draws our attention: “Avoiding immoderation in pleasure, the goal of eating food should not be pleasure, but its necessity for life, for to grovel for pleasures means nothing more than to make the womb your god.”

A sense of proportion is a wonderful quality that will help us in refraining from gluttony, thereby protecting us from diseases of the body.

1. Age.

Jam contains sugar, which means that children under 5 years old and the elderly should limit their use of this product to a tablespoon per day. Strictly speaking, doctors generally do not recommend giving jam to children under three years old. Starting from the age of three, the norm of sugar for a child is 40 g per day - and this is about a dessert spoon of jam. Children under three years of age can usually be given grated berries and fruits instead of jam.

1. Allergy.

Berries, as such, are very strong allergens. Therefore, do not use jam for people prone to allergies.

1. Diabetes and overweight.

People suffering from these diseases are generally not recommended to use our usual jam on sugar syrup. Vegetables and fruits cooked on honey will be optimal for them.

Despite the fact that in our time there are many different grocery supermarkets, finding natural honey in them is not so easy. What kind of honey is natural?

This is the product that is made from nectar collected by bees from different plants. During the collection, the bees should not be fed with sugar syrup.

Nowadays, you can buy honey of artificial origin. If you want to avoid this, you should always read the composition on the bank.

Beekeeping is a tricky business. To get a quality product, it will not be enough to buy and arrange hives with bee colonies. The following factors may affect the result:

1. rainy and windy weather;
2. drought;
3. poor health of bees.

Sometimes it happens that the harvest is enough only for the bees to feed their families. How much honey an apiary brings can only be judged a few years after the first collection.

Main characteristics of honey

There are two types of honey product - flower and honeydew.

Honeydew - is a rare honey. It is of plant and animal origin. If we consider animal origin, then this is the collected sweet juice that some insects secrete.

Flower honey is honey produced by bees from flower nectar. This includes honey:

• herbal;
• lime;
• clover;
• buckwheat, etc.

Since ancient times, honey has been known as a medicinal product that can fight not only viral diseases, but also the aging process.

The main useful qualities of honey:

1. It is a tonic for the body.
2. Helps accelerate tissue regeneration.
3. Acts as an antibacterial agent.
4. Contains many trace elements and vitamins.
5. Favorably affects the functioning of the gastrointestinal tract.

The main product of beekeeping is used to make jam with honey instead of sugar. This jam perfectly copes with colds and strengthens the immune system. Natural honey is 79% sugars - fructose and glucose. The product has a very high energy value.

When combining fructose and glucose molecules, sucrose is formed, which is a disaccharide.

Honey, due to the presence of a large amount of sucrose in it, can, if used improperly, bring not only benefits, but also harm, for this reason, you should know what the harm and benefits of sucrose for the human body are.

Despite such positive qualities, sucrose also has negative features.

Honey can contribute to the occurrence and development of caries. Sucrose that breaks down in the mouth can serve as an excellent environment for the development of bacteria that can destroy tooth enamel.

The presence of a large amount of sucrose in honey can affect the development of diabetes in the human body. This problem occurs as a result of dysfunction of the pancreas.

The high energy value of the product can contribute to the development of obesity. In people who consume excessive amounts of honey, sucrose promotes the conversion of fructose into lipids. Along with this, the work of the heart, liver and other organs worsens.

The calorie content of sucrose is 387 kcal.

What are the benefits of sucrose?

The use of honey contributes to:

• Improving the functioning of the liver. Thanks to glucose, which cleanses the body, the liver acquires a healthy appearance.
• With the use of honey, it contributes to the formation of the hormone of joy in the body. When using this product, there is an improvement in mood in a person.
• , contained in honey, can act as the main source of energy in the body.
• The use of honey has a beneficial effect on the condition of the spleen. In diseases of the spleen, doctors often recommend the use of bee products.
• Favorably affects the blood circulation of the spinal cord and brain.

The resulting lipids retain the necessary energy supply for the body.

How to use honey to make jam?

Knowing all the subtleties of the main component, you can consider recipes for jam with a sweetener, which is used as honey.

There are two ways to prepare jam - cold or hot.

According to the hostesses, the cold method is very popular.

This jam is pureed berries mixed with honey and placed in sterilized jars.

To make jam, you will need the following ingredients:

• natural honey - 0.5 kg;
• favorite berries (raspberries, blackberries, cranberries, etc.) - 0.5 kg;

In the process of preparing sweets, you will need to use additional equipment.

Such inventory is:

1. Container for crushing berries.
2. Wooden spoon.
3. Sterilized jar and lid.

During cooking, wash the berries. When using several types of berries, they are mixed after washing. With the help of a wooden spoon, the berries are ground. The resulting homogeneous mass is mixed with honey, laid out in jars and tightly closed with a lid. Store this product preferably in a cool place.

If desired, you can prepare honey syrup or jam in a hot way based on fruits, such as apricots.

To prepare such a sweet, you will need to prepare the following ingredients:

• water - 1.5 cups;
• honey - 0.5 cups;
• apricots - 0.5 kg.

In the process of making fruit syrup on honey, auxiliary equipment will be required:

1. Saucepan for a water bath.
2. Saucepan for boiling syrup.
3. Sterilized jar with lid.

When preparing the syrup, water is mixed with honey in a small saucepan and brought to a boil over low heat. Prepared syrup is poured into jars filled with apricots, washed and pitted. Banks are covered with lids and placed in a pot of water. The water is brought to a boil. The contents of the cans are boiled in a water bath for 10 minutes.

After preparation, the jars are tightly closed with lids and stored in a dark and cool place.

Preparation of honey-fruit platter

Using honey, you can prepare a delicious honey-fruit platter. To prepare such a dish, you will need honey - 1 kg, apples - 0.3 kg, walnuts - 1 glass, cranberries - a glass.

Wash and dry fruits. Cut the apples into slices, remove the core. Sort out cranberries, remove debris. Cleaned is placed in a pot of water. Boil the cranberries over low heat until the berries become soft. The berries are taken out of the water and rubbed. Honey must be brought to a boil. Cranberries, peeled apples and walnuts are added to it. Cook assorted should be for one hour. If desired, honey can be replaced with stevia (food sweetener).

If desired, you can make jam from apples and honey.

For cooking you will need the following ingredients:

1. Apples (paradise) - 500 grams.
2. Honey - 400 grams.
3. Water - 100 ml.

To make jam, apples should be washed and dried. Fruits need to be pierced in some places with a match. Apples are placed in a saucepan with water, boiled for 5 minutes. After boiling, the fruits are removed and cooled. Honey is melted in a saucepan. Apples are added to prepared honey. To soak with honey, they are left for two hours in it. After the apples are saturated with honey syrup, they should be boiled in three doses for 15 minutes, every 5 hours.

In the presence of raspberries and honey, you can cook berries in honey syrup.

To prepare sweets you will need:

• raspberries - 900 grams;
• honey - 850 grams;

To prepare the berries, you need to clean them of debris and rinse. Peeled berries are rubbed through a sieve or crushed in a blender. Honey is heated in a saucepan, a raspberry homogeneous mass is added to it. The mixture is placed in a warm place for several hours. After the formation of juice, the mixture is laid out in jars and hermetically sealed.

Such sweetness is stored in a cool place.

Making jam from cherries and quince

To prepare cherry, you will need to prepare cherry fruits - 1 kg and honey - 800 grams.

Cherries should be sorted and washed, seeds are removed from the fruits. The fruits are divided into two equal halves. The first half should be scrolled through a meat grinder or chopped with a blender. A homogeneous mass is placed in a saucepan along with honey. For 13 minutes, the mass is cooked over medium heat. The second part of the fruit is added to the honey, the mixture is boiled for another 8 minutes. The resulting jam is cooled and poured into sterilized jars, hermetically sealed with a lid. Store the product in a refrigerator or cellar.

Consumption ecology. These “jams” are prepared a little differently, but honey is always the basis. He is the preservative beginning of the "sorcerer's" Siberian potions. And nothing needs to be cooked, so this is an excellent delicacy for raw foodists.

These “jams” are prepared a little differently, but honey is always the basis. He is the preservative beginning of the "sorcerer's" Siberian potions. And nothing needs to be cooked, so this is an excellent delicacy for raw foodists.

General cooking method:

Fresh berries and herbs are ground by hand in a wooden mortar, then poured with honey so that it completely covers them, and then the jar is hermetically sealed and placed in a cool place, preferably in the basement. In some cases, you can pre-dry herbs and berries. Herbs and berries should be taken in approximately equal amounts.

Kalina in honey, very tasty, is prepared in a slightly different way. Viburnum berries with sprigs are first dipped in heated honey (so that the honey becomes liquid), and then dried on a baking sheet in a warm oven. Such branches with berries are stored for a very long time, all winter.

A honey drink that increases vitality and protects against diseases, which has long been prepared in Russian villages, is prepared during the ripening of mountain ash. You need to take 200 g of ripe mountain ash, a liter of spring water and 2 tablespoons of taiga honey - or any local apiary that is in the area. Then wash the rowan and mash with a wooden crush. Pour in water, bring to a boil, but do not boil. Allow to cool with cake, then strain. Dissolve honey in the resulting broth and put it in the cellar for 2-5 days, where the drink will infuse and finally ripen.

Currant with honey

Carefully mix honey and currants in equal amounts, grind the berries with a wooden pestle and pour honey, mix thoroughly, soak in the sun for 2-3 hours. Put the resulting mass in glass jars, cover with waxed or paraffin paper, tie carefully and store in a cool place.

Such blanks in the cellar stand until the next harvest. In jars, they sometimes "dissect" (especially on red currants) - honey below, berry juice on top, but the taste of honey also changes greatly - it becomes currant.

Preparations from wild berries with honey

Mash cranberries, blueberries, raspberries with a wooden spoon, mix in equal amounts with honey, put in jars and close with lids for canning.

An interesting note - we made raspberries this way, and when we opened them in the spring - it turned out that there were NO RASPBERRY SETS in the blank !! They completely dissolved in the drug. I don't even know what it's like, what to call it.

Preparation for increasing protective forces

Ingredients of forest jams: ginseng root, natural honey, Chinese green tea. Ginseng normalizes the activity of the cardiovascular system, liver, kidneys, digestive tract, lungs, improves immunity. How to cook according to this recipe - I don’t know for sure yet, we will try.

Jam to improve metabolism (cleansing)

Ingredients: honey, blueberries, black currants, sea buckthorn, and herbs - sage, St. John's wort, oregano. They normalize metabolism, cleanse the body, increase the overall resistance to diseases. You can make blanks with this composition.

For headaches and high blood pressure

Ingredients: honey, sea buckthorn, hawthorn, red mountain ash, motherwort, calendula, sage, mint. Such a preparation (with this composition) has a mild sedative effect, useful for high blood pressure, headaches. published

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Jam is an old Russian word, and it means a boiled delicacy, most often berries, fruits, vegetables, nuts and flowers boiled in honey or molasses. Jams from berries and fruits are known to almost everyone. But from vegetables and flowers?! In fact, jam was cooked (and still is cooked!) From carrots, radishes, pumpkins, green tomatoes, turnips, chicory, as well as from rose petals and Japanese chrysanthemum, rose hips, ylang-ylang flowers and dandelion. The undeniable benefits of jam are precisely in the vegetable vitamin component, and not in sugar, which acts as a preservative.

The way to preserve berries and fruits with honey appeared long before the advent of sugar. The fact that jam is useful, our ancestors not only knew, but also skillfully used the healing properties of berries to treat many ailments, preserving them with honey. In the absence of honey, the berries were simply boiled in a Russian oven and then used to make fillings for pies, compotes and broths.

Fruits and berries candied in honey were an expensive delicacy, and they were served only at the table of noble people. Ivan the Terrible loved cucumber jam drenched in honey. And Catherine the Great, having tasted the "emerald" gooseberry jam, granted the cook a ring with a real emerald. Officially, this canning process has been known since 1795. And he is associated with the French chef Nicolas Francois Appert, who proposed the best method of preserving food at a culinary competition. For which he was declared the winner of the competition and awarded the title of "Benefactor of Humanity".

Most of all, of course, jam prepared in a “cold” way is useful, when the berries are not cooked, but mixed with sugar and ground or twisted in a meat grinder. In this jam, most of the vitamins and nutrients are preserved.

Chemical composition

The taste of delicacy, the benefits of jam and the set of useful elements and vitamins in it are determined by the berries and fruits included in its composition. For example, blackcurrant jam is a storehouse of vitamin C, as well as potassium, iron and other useful substances. Strawberry jam is rich in antioxidants - substances that stop the development of cancerous tumors, and a whole set of micro and macro elements. Raspberry jam is a natural aspirin, as well as calcium, iron, potassium and fiber. The benefits of blueberry jam are widely known - it contains a large amount of iron and manganese, B vitamins, organic acids and atocyanins. Blueberry jam is generally a champion in terms of the content of nutrients - in addition, it contains carotene (vitamin A), vitamins C and PP, B vitamins, tannins.

The benefits and harms of jam

Beneficial features

Jam is a dessert made from fruits and berries, which can be considered a delicious medicine. Fruits rich in vitamins and microelements can accelerate the treatment of many diseases. It is well known about the benefits of jam for colds, coughs, high fever.

Traditional medicine in this case prescribes herbal tea with cherry, currant, strawberry, mountain ash, sea buckthorn, raspberry, pear jam. As part of these jams, there is a large amount of vitamin C, the intake of which increases immunity and promotes a speedy recovery. In addition, pear jam is used as a prophylactic for kidney diseases, it is recommended to use it to improve blood composition and prevent atherosclerosis.

With anemia, apricot jam is very useful. Substances found in apricots