Prepare berry jam. All about making jam

To preserve the maximum benefit, the jam is boiled in 2-3 doses for a minute of cooking, leaving between cooking to cool completely. This is a vitamin-sparing method of cooking, although it can be cooked in 1 step - as a rule, from 10 minutes to the moment until it is quite dense. If a drop of boiled jam syrup does not spread in a spoon, but retains its shape, the jam is cooked.

How to make jam

General principle
Berries or fruits are peeled, washed and cut as you like, and then boiled with sugar. Sugar is a strong preservative, so any jam is stored for a long time, and if you follow the rules of hygiene, then the jam will stand all winter.

1. The proportions of fruits and sugar when making jam.
As a rule, 1 kilogram of sugar is taken for 1 kilogram of berries.

2. How to cook jam?
Jam is boiled in brass or steel utensils - ideally wide enough basins so that the lower layers of the fruit do not soften under the weight of the upper ones.

3. Storage of jam.
Jam must be poured into prepared jars: washed in hot water with the addition of soda and heated to complete dryness in the oven (at a temperature of 60 degrees for 10 minutes). Store jam at a temperature of 5-25 degrees in a dark place, at least occasionally ventilated.

4. On what fire to cook jam?
Jam must be boiled over low heat so that it does not burn and all useful substances are not boiled out.

5. When is the jam ready?
Jam is cooked when a drop of syrup becomes very tight.

6. Do you skim the foam from the jam?
Skim the foam when cooking jam.

7. What should I do if the jam does not thicken?
It is recommended to bring the jam to a boil again. Or add a little gelling component. Can be used lemon juice- it will release the contained natural gelatin. Another option is to use dry powder.

8. How to cook jam without cooking? :)
For one jar of fruits, take 1 jar of sugar (or for 1 kilogram of fruits - 2 kilograms of sugar), grind with a mixer. Store the ground mass in the refrigerator.

9. How to organize the storage of jam?
To store jam, you can print labels with the name of the blanks and the date. Or just write on the bank with a marker.

Utensils for cooking jam

Jam is boiled in saucepan or bowl. The basin is good because the large open surface provides enhanced evaporation of the liquid - the jam will be thick, but the fruits or berries will not be digested. The saucepan is more convenient to use, it takes up less space on the stove or on the table between the stages of cooking jam.

Can be used:
Enamelware - it is suitable for cooking jam. But it is worth considering that even a small chip of enamel makes it impossible to use a basin or pan.

Crockery from of stainless steel suitable for cooking jam, but sometimes the finished product acquires a "metallic" flavor.

Can not use:
Copper basins, although they are traditionally considered the best dishes for making jam. Modern research convinces the opposite - copper is not suitable for making jam. Fruits and berries contain an acid that can dissolve copper oxides that appear in the form of a patina (dark coating) on ​​the surface of dishes. Even if the basin is torn off to a shine, it is still not worth using it for cooking - copper ions destroy ascorbic acid, depriving the jam even minimum quantity vitamin C.

aluminum utensils categorically can not be used for cooking jam. Fruit acid destroys the oxide film on the walls of the pan or basin and aluminum molecules enter the product.

It is better to pour jam into jars with a small ladle, because. the necks of the jars are usually narrow - there is a risk of spilling the jam.

About sugar in jam

- Sugar when cooking jam acts as a sweetener, thickener and preservative. When cooking jam, sugar is divided into fructose and glucose, which contributes to its rapid absorption by the body.

When cooking jam, sugar obtained from sugar varieties beets and cane. exotic species sugar: maple, palm, sorghum are rare in Russia and are not used for making jam, as is brown unrefined raw cane sugar.

If you reduce the rate of sugar bookmarking, the jam will be less high-calorie. But there is a risk at the exit to get the consistency of compote, not jam. Sugar can be substituted food additives based on pectin. These are jams that improve the consistency of Confiturka, Kvittin, Zhelfix and the like.

Methods for making jam

1 way to cook jam - classic

1. Pour sugar into the dishes.
2. Pour sugar cold water.
3. Put the dishes on the fire.
4. Stir the sugar until completely dissolved.
5. Bring the syrup to a boil.
6. Boil the syrup for 2 minutes and turn off the heat.
7. Add berries.
8. Cool the jam for 5 hours.
9. Put on fire, bring to a boil again and cook for 10 minutes, stirring gently and removing the foam.
10. Cool again.
11. Bring to a boil for the last time and cook for 3 minutes.
12. Cool and pour jam into jars.

2 way jam cooking - fast

1. Wash and dry the fruits.
2. Put the fruits in a bowl.
3. Pour in sugar and stir.
4. Leave for 5 hours.
5. Put the basin on the fire.
6. Bring to a boil, stirring regularly.
7. Cook for 5 minutes.

Jars for jam

Used to store jam glass jars. Banks are closed tin lids with the help of a seaming machine or twisted with "twist" lids - they come in different diameters, you need to choose the right size jars for the neck.
Ready jam put into clean dry jars. If the product is packaged in a jar where drops of water remain, then the jam will not be stored - it will become moldy or ferment. Banks are washed hot water with soda. It is necessary to rinse the jar inside and out with water, pour a teaspoon of soda on the sponge and carefully wipe first the inner and then the outer surfaces of the jars. Then rinse the jar thoroughly with water. The fact that the jar is well washed is indicated by a characteristic creak when you run your finger over its surface. household chemicals (detergents for dishes) it is better not to use. These funds have strong smell, which remains on the dishes and can spoil the aroma of the jam itself. Wash the lids thoroughly with baking soda.
Clean jars in which jam is planned to be stored must be sterilized. For this:
1. Pour water into the pan, install a special holder for cans and put on medium heat.
2. When the water boils, place the jar on the holder with the bottom up (the neck enters the hole in the holder). Steam the jar for 5 minutes.
3. Remove the jar from the holder (using a towel or potholders) and place the neck down on a clean towel. After five minutes, put the jar on its side - so the wet steam will come out, and the hot walls of the jar will dry the inner surface. After 5 minutes, a clean, dry jar can be used for its intended purpose.
4. The lids also need to be sterilized: place in a pot of boiling water and boil for 5 minutes. Remove (pry with a fork) and lay to dry on a clean towel.
More ways to sterilize jars:
- Pour 5-5 centimeters of water into a wide saucepan, install a microwave grate and put the jars upside down. When the water boils, the steam will sterilize the jars. So it is necessary to sterilize them for 15 minutes.
- strengthen the jar on the spout of a boiling kettle;
- fill the jar boiling water and let stand for 10 minutes under the lid;
- in the microwave: pour a little (about 1 centimeter from the bottom) water into the jar. Put in the microwave, power 700 W, processing time 2 minutes;
- in the oven: put wet jars on a baking sheet. Turn on the oven. The heating temperature is not more than 130 degrees, the processing time is about 5 minutes (until the cans dry inside and out);
- in a slow cooker: pour 2 cups of water into the bowl of the appliance, place the jars in the steaming grid. "Baking" or "Steaming" modes. Processing time 5 minutes after boiling water. This method is good for small jars.
Attention! In the event of overheating or temperature fluctuations (for example, in hot jar cold water gets in) the jar may burst. Be careful!

fruit jams

Berry jam

Other jams

All about making jam

What do we cook?

• Blanks
  • Jam

In this article you will find detailed description how to cook berry or fruit jam for the winter. Delicious recipes jam from apples, pears, apricots, raspberries, strawberries and other fruits, cooking technology.

How to cook jam for the winter at home?

Jam (from English jam) - is a thick homogeneous jam from unrubbed fruits and berries, which are boiled in sugar syrup until a thick, jelly-like mass is formed.

Usually there are 2 types of jam - homogeneous or with pieces of fruit.

How is jam different from jam?

Jam has a thicker and more uniform structure, thanks to berries and fruits that are soft during cooking.

Thick jam is ideal for baking, so it is ideal for filling pies, dumplings, cakes

What is jam made from?

It is best to make jam from fruits and berries rich in pectin so that it can set.

Therefore, for its preparation, you need to take mature and slightly unripe fruits, but overripe and wrinkled fruits should not be used.

Also, sugar, spices, nuts are used to make jam. dried fruit, and even liqueurs and other spirits!!!

How to cook fruit or berry jam for the winter?

The process of making jam is much easier and faster than making jam. As a rule, it is prepared in a single way.

Jam technology:

• Prepare fruits or berries - rinse, remove seeds and cut into slices.
• Pour the prepared raw materials with sugar and put on fire, and cook over low heat so that it softens and releases pectin.
• From the moment of boiling, the cooking time for jam is 15-20 minutes.
• When cooking jam, be sure to mix and remove the foam from its surface, if it appears.
• Ready jam is transferred hot into jars and rolled up.
• Store jam in a dry, dark and cool place.

Very important point!!!

After adding sugar, it is necessary to carefully monitor the time, since this factor is decisive in the quality finished product. If the jam is removed from the heat too soon, the jam will be runny. And if you boil longer than the allotted time, the sugar will caramelize, the jam will be very thick and will become too dark in color.

Remember that fruit jam with high content pectin cooks faster, so you need to carefully monitor the time so as not to overcook it.

How to check the readiness of jam?

You can check the readiness of jam like this

You need to take a cold saucer (you can first put it in the refrigerator for a few minutes), put a little ready-made jam on it and put it in the refrigerator again. If after 2-3 minutes, when the saucer is tilted, the drop does not spread, this means that the jam is ready.

Secrets of making delicious fruit or berry jam for the winter

Helpful Hints:

1. To get the jam High Quality you need to take only high-quality fruits (ripe or slightly unripe,
2. Strictly observe the proportions in the recipe. The amount of sugar depends on the content of pectin in fruits, but, as a rule, they are taken in a ratio of 1: 1, that is, 1 kg of sugar should be taken for 1 kg of fruit or berries;
3. IN sour berries, for example, blackcurrant contains a lot of pectin, so if you take 50.0 of these berries for every 100.0 sugar, then the jam will turn out to be more juicy and tender;
4. In sweet berries (in strawberries) there is less pectin, so you can take less sugar;
5. It is better to use large granulated sugar for making jam, as it dissolves more slowly, which improves the quality of the finished jam;
6. Do not add water to berries containing a large number of sugar (strawberries, raspberries, blackberries);
7. The jars into which the finished jam is poured must be well sterilized.
8. Jars should be rolled up immediately after filling them with jam.

Apple jam for the winter

Ingredients:

• apples -1 kg,
• 800 ml water

For syrup:

• 1.1 kg of sugar
• 350 ml water

Cooking:

1. Rinse apples well, peel and cut into thin slices.
2. Place them in an enamel pot, add water and boil for 10 minutes.
3. Cook sugar syrup and pour them boiled apples, boil the apples until tender.
4. Put the finished hot jam into sterilized jars, cork them and cool.

Fragrant pear jam for the winter

Ingredients:

• 1 kg of prepared pears,
• sugar 0.5 kg,
• lemon peel - 2.0,
• cloves - 2 pcs,
• vanillin 0.05 g

Cooking:

1. Select small hard pears and wash them.
2. cut into small pieces, remove the core.
3. Place the prepared pears in an enamel basin, sprinkle with sugar in layers and leave for a day so that the juice stands out and the pears absorb the sugar.
4. The next day, put the basin on fire, add spices and cook for an hour until the pears become transparent.
5. Jam is placed hot in heated dry jars, covered with boiled lids and rolled up.
6. Then turn upside down and cool.

Plum jam for the winter

Ingredients:

• Plums 1 kg,
• Water 3/4 cup
• Sugar 1, 1 kg.

Cooking:

1. Rinse the plums and cut into halves along the groove, remove the pits.
2. Pour water into an enameled saucepan and put plums.
3. Put the mixture on fire and cook for 15 minutes.
4. After that, add sugar in small portions to the pan.
5. After the sugar has completely dissolved, boil the jam until cooked with frequent stirring, avoiding burning.
6. Pour hot jam into heated dry jars, close with boiled lids, cork, turn upside down and cool.

Raspberry jam for the winter

Ingredients:

• raspberries - 1 kg,
• sugar - 1 kg,
• 430 ml of water,
• citric acid - 1 tsp,
• gelatin - 3.0

Cooking:

1. Prepare sugar syrup from sugar and water.
2. Pour raspberries with sugar syrup.
3. Bring them to a boil and cook for 15 minutes. DO NOT interfere with cooking!
4. 2 minutes before the end of cooking, add 1 tsp citric acid and 3.0 gelatin dissolved in water.
5. Pack hot in sterilized jars, seal

Apricot jam for the winter

Ingredients:

• 1 kg apricots,
• 1 kg of sugar
• 250 ml of water
• 1 tsp citric acid.

Cooking method:

Rinse ripe apricots with dense pulp in cold water, divide into halves and remove the bones. So that the fruits do not darken, dip them briefly in a weak solution of citric acid. Then put the apricots in an enameled container, fill with water and add 250 g of sugar. Boil for 10-15 minutes.

Arrange hot jam in clean, dry jars, roll up metal lids and chill.

Blackcurrant jam for the winter

Ingredients:

• 2 kg blackcurrant,
• 3 kg sugar
• 800 ml of water.

Cooking method:

1. Put the currants in a colander, dip in boiling water and blanch for 3 minutes.
2. Transfer the berries to an enamel basin, lightly knead them with a wooden crush
3. Add sugar, water, mix and cook on a small fire.
4. Stirring, cook until tender.
5. Arrange hot jam in dry sterilized jars, roll up.

Gooseberry jam for the winter

Ingredients:

• gooseberry 1 kg
• sugar 1.2 kg

Cooking:

1. select good berries, remove the stalks, rinse and dry
2. Crush the berry with a pestle and sprinkle with sugar.
3. Put the mixture on fire and cook with constant stirring until tender.
4. Ready jam is packaged in heated jars, closed with boiled lids, corked, turned upside down and cooled.

Strawberry jam for the winter

Ingredients:

• strawberries - 1 kg
• sugar - 800.0
• water - 300.0

Cooking:

1. Make sugar syrup from water and sugar.
2. Rinse the berries and immerse in boiling sugar syrup.
3. Boil the jam until tender and package in a boiling state in hot dry glass jars.
4. Close the lids, turn over and refrigerate.

Strawberry jam option number 2

Ingredients:

• 700 g strawberries
• 1 kg of sugar.

Cooking method:

1. Sort the ripe strawberries, rinse, sprinkle with sugar and put on the stove.
2. Cook first on high and then on low heat until tender.
3. Do not forget to constantly remove the foam and stir so that the berry mass does not burn.
4. Spread hot jam in jars, leave them open until the contents have cooled completely, then close with plastic lids.

Strawberry jam for the winter

Ingredients:

• sugar 1 kg,
• strawberries 1 kg,
• citric acid 1.0,
• water 1 glass.

Cooking:

1. Pour the prepared berries with water, put on fire and cook for 5 minutes from the moment of boiling.
2. Add sugar to the boiling mass and cook for 20 minutes until tender.
3. When cooking, jam must be stirred and foam removed.
4. 3 minutes before readiness, add 1 g of citric acid to preserve the color of the jam.

Cowberry jam

Ingredients:

• cranberries 1 kg,
• water 400 ml,
• sugar 800 g

Cooking:

1. Select ripe good berries and rinse.
2. Pour them with water and cook over low heat until the initial volume of the mass is reduced by 1/3.
3. Then add sugar and stirring constantly, cook the jam until ready.

cherry jam

Ingredients:

• 1 kg cherries
• 1.2 kg of sugar,
• 300 ml of water.

Cooking method:

• Remove the seeds from the cherries, pass the pulp through a meat grinder.
• Transfer the resulting mass to a basin, fill with water and bring to a boil.
• Then add sugar and cook over low heat, stirring constantly, until tender.
• Arrange hot jam in warm dry jars, roll up and leave to cool completely.

Sea buckthorn jam for the winter

Ingredients:

• 1 kg sea buckthorn,
• 1 kg of sugar.

Cooking method:

1. Place sea buckthorn berries in a colander, dip in boiling water
2. Blanch for five minutes, then cool under running cold water.
3. Then put the sea buckthorn in a basin, add sugar and put the mixture on low heat, heating until the sugar dissolves.
4. After that, increase the heat and cook, stirring constantly, until tender.
5. Spread hot jam in dry jars, leave it to cool, then close the lids.

Pumpkin jam for the winter

Products:

• pumpkin 4 kg,
• sugar 1 kg,
• water 400 g,
• cinnamon,
• carnation,
• lemon acid.

Cooking:

1. Pumpkin pulp should be cut into slices or grated on a coarse grater.
2. Then put in a basin and pour 0.5 cups of water.
3. Bring pumpkin to a boil and cook, stirring constantly, for 7 minutes. Repeat three times.
4. Boil sugar syrup and place pumpkin in it.
5. Cook until the jam reaches the desired density.
6. At the end of cooking, add cinnamon and cloves, citric acid.
7. When the jam has cooled, pack it into jars.

Quince jam for the winter

Ingredients:

• 1 1/2 kg quince,
• 1 kg of sugar
• 1 liter of water
• 1 teaspoon citric acid.

Cooking method:

1. Rinse the fruits and cut them into quarters, then remove the skin from each and cut out the core.
2. So that the pieces of quince do not darken, dip them in a 2% solution of citric acid.
3. Then grate the quince.
4. Prepare a syrup from sugar and water, put grated quince in it and cook until it becomes transparent, and the syrup thickens and begins to gel.
5. About 3 minutes before the end of cooking, add citric acid to the jam.
6. Arrange hot jam in dry sterilized jars, seal

Jam, jam, jam - the most common type of canning fruit crops at home. The essence of the process lies in the fact that berries and fruits, in whole form or in pieces, are boiled to a density in sugar syrup or with the addition of sugar. Jam from berries and fruits has thick consistency sweet or sour-sweet taste.

Recommended slow heat treatment fruits, with alternating heating and cooling, so that the sugar soaks the pulp well and contributes to its hardening. Pieces of fruits and berries in properly cooked jam should retain their shape, volume and texture, natural color well. They should not be too soft, but not too hard either.

Homemade jam will turn out tasty and of high quality if you take good, not overripe fruits, carefully follow the process of their preparation and cooking. In berries and fruits, such as apricots, peaches, plums, cherries, sweet cherries, most often the stone is removed, as well as tails and leaves. Large fruits are usually crushed into pieces. Jam from strawberries, currants, raspberries, blueberries, cranberries, gooseberries is usually prepared in one go, and the berries are boiled whole. Previously, they are covered with sugar and left for several hours to soak and extract juice.

One of the most favorite is assorted jam, which contains several fruit and berry crops that complement the taste. A very unusual jam is obtained from tea rose petals, dandelions, watermelon rind. To give piquant taste And bright aroma, orange peel, lemon slices, cloves, vanilla, cardamom, almond pits are sometimes added to the jam. We invite you to familiarize yourself with numerous recipes jams from berries and fruits collected on our website.

Can you make it thick? apple jam without tedious cooking? This is easy if you use the recipe for making dry jam in the oven. The result is a good texture and pleasant taste.

Most delicious jam obtained from bright yellow berries of ripe sea buckthorn combined with apples. Such a delicacy can be prepared for the winter, then used as a filling for pies or just for tea.

From fragrant autumn apples and ripe viburnum, you can cook a wonderful sweet and sour jam, different excellent taste and useful features. We are happy to share the recipe.

Grapes are rarely used to make jam, and in vain. In conjunction with plums and the right amount sugar, it turns out divine delicious dessert, which will decorate any tea party.

Strawberry jam delicious on its own, it can also be used as a filling for pies, bagels, jellies and other desserts. We bring to your attention a recipe for making jam in a slow cooker.

When an abundance of berries and fruits that require urgent processing, housewives are especially appreciated quick recipes winter preparations. Use our method and weld thick jam from strawberries in just 20 minutes.

Rhubarb jam with orange juice and zest is a combination of a variety of flavors. It combines sweet-sour and tart notes together, so it never gets boring. Complete the list of preparations with our recipe.

Plum baked in sugar in the oven is delicious as an independent dessert, as well as in combination with pancakes, oatmeal, butter ice cream. Sugar plum can be a great filling for home baking.

In the season of sweet and fragrant persimmon, I propose to cook from this exotic fruit great jam. To prepare a dessert, I recommend purchasing the Korolek persimmon variety, which is devoid of a tart taste.

If you do not like sugary sweet jams, I suggest preparing sweet and sour confiture based on apples and orange juice. Walnuts give a pleasant crunch, and cinnamon - a delicate aroma.

Cherry plum jam is not only tasty, but also healthy. It has a pleasant sweet and sour taste, goes well with pancakes, it can be spread on bread or used to layer cakes.

For me, autumn is associated with red apples that flooded the market stalls. Huge, medium, small, shimmering with all shades of red, catching heat with their sides, they are like a wonderful greeting from the summer, which is just recently...

The simplest and tasty way to prepare pears for the winter is to make appetizing jam out of them. Do not forget to add lemon juice to the preparation, thanks to which the color of the jam will not fade, and the taste will acquire a slight sourness.

How to make jam from berries? It all depends on what kind of berries are used during cooking. Of course, the principles of cooking are somewhat different from the method of making gooseberry jam, and the recipe is also different.

When preparing for the winter, the question often arises: how to make jam thick? To solve this problem, you can use various tricks, for example, add store-bought gelling additives or natural thickeners, which are found, for example, in apples.

Gooseberry jam can be prepared as follows - ingredients:
. gooseberry (best used large varieties) - 1 kg;
. Sugar - 1.5-2 kg;
. Purified water - 2.5 cups ..
Cooking method:

Sort the berries, remove rotten and spoiled gooseberries, remove leaves and twigs, as well as other debris, leave ripe, dense berries. The fruits should be pricked in several places, cut off the pericarp, remove the stalk (if desired, you can clean the seeds). Pour cold water into the container, put the prepared berries in the same place for twenty minutes. Stir the water with half the volume of granulated sugar, mix, bring to a boil, pour the gooseberries, leave for eight to ten hours, stir the workpiece two or three times during this time. Next, the berries must be removed (you can use a colander), and put the syrup on fire and cook for five to six minutes, then add the berries and cook for another three minutes, remove from heat, cool. After eight to ten hours, bring to a boil again - repeat twice. IN last time add the rest granulated sugar and a couple of glasses of water (you can pour already prepared syrup), cook until tender. Jam can be added spicy aroma using vanilla. The same method is suitable for solving the issue: " How to do raspberry jam more fragrant?

The next task is to cool the finished jam as quickly as possible (it is necessary in order to save beautiful colour product), for the same purpose, you can add a few cherry leaves while cooking the syrup.

Arrange the jam in clean jars, close the lid and put in the cold. In many ways it is similar to the above recipe, only the cooking time is different.
Bon appetit!

Jam- this is very delicious product, which most of us prepare for the winter. This delicacy can be prepared from a variety of fruits and berries. The ingredients for jam in all recipes are almost the same, only each housewife has her own cooking method.

"So simple!" collected 5 classic recipes jam that is definitely worth making this summer. Just imagine how in the cold season you and your loved ones drink tea with this yummy own cooking. Despite the fact that when making jam, some beneficial features this product is lost, it is still better for the body than sweets from the store.

1. Cherry jam

Ingredients

• 1.2 kg pitted cherries
• 1-1.2 kg of sugar
• 200 g water

Cooking

Sort the cherries, wash and remove the pits. Pour the berries with sugar syrup or sprinkle with sugar and put in a cool place for 5-6 hours. Then cook in two to four doses over low heat for 8-10 minutes with breaks of 5-6 hours. The jam will be ready when the berries become translucent. Take them out, let the syrup drain, and then put the berries in jars. Boil the syrup until cooked for about 10-15 minutes, cool and pour it into jars.

Cherry jam improves appetite and speeds up metabolism. It is also a good prevention against diseases of the venous system and is used to strengthen capillaries. Cherry jam stabilizes work of cardio-vascular system and acts as a sedative.

2. Raspberry jam

Ingredients

• 1 kg raspberries
• 1–1.2 kg of sugar

Cooking

Sort the raspberries, peel and submerge them in salted water for 7-15 minutes so that the larvae of the raspberry beetle emerge. Rinse the raspberries with cold water afterwards. Pour 500 g of sugar and put in a cool place for 3-5 hours. Drain the juice that has flowed out, add the remaining sugar and boil the syrup. Fill them with berries, put the basin on the fire and prepare the jam in two or three doses, periodically removing the foam and shaking the basin slightly.

Raspberry jam is indispensable assistant with a cold. Raspberries are well absorbed by the body, normalize metabolism and improve digestion. jam from this delicious berry used during the treatment of various nervous disorders and various infectious diseases.

3. Strawberry and wild strawberry jam

Ingredients

• 1 kg of berries
• 1 kg sugar
• 1 g citric acid
• 100 g water

Cooking

clear ripe berries, pour half the sugar and pour hot boiled water. After 6 hours, pour the juice that has flowed out into a saucepan or basin, add the remaining sugar and boil the syrup over low heat. Pour the berries into boiling syrup and boil over low heat for 5-7 minutes, shaking or rotating the basin. Then take the jam off the heat. After a three-hour exposure, boil again for 5-7 minutes and so on. Bring to readiness after the third exposure.

Strawberry jam is rich in antioxidants - substances that slow down the development cancer cells, and a whole set of micro and macro elements.

4. Blackcurrant jam

Ingredients

• 1 kg currant
• 1.5 kg sugar
• 200 g water

Cooking

Sort the berries, rinse them in cold water and put them on a sieve, then put them in boiling sugar syrup and simmer for 6-7 minutes over low heat, shaking the basin from time to time. Soak for about 7-8 hours in a cool place, then boil again. Cook in two to four doses. Put the finished jam in hot jars. Tie them up when they're cold.

Blackcurrant jam contains vitamins that strengthen the immune system. Jam from this berry is taken for atherosclerosis. It resists inflammatory processes in the human body, has a diaphoretic, diuretic and fixative effect.

5. Gooseberry jam

Ingredients

• 1 kg gooseberries
• 1.4–1.5 kg of sugar
• 200 g water