Cook jam in an aluminum bowl. Why is jam boiled in a copper basin? White acacia flower jam
Utensils that can be used for making jam must be resistant to oxidation. Otherwise, the beneficial substances contained in berries and fruits will be destroyed during cooking.
Today the market offers dishes from a wide variety of materials: aluminum, stainless steel, enameled, ceramic and many others. Which one is best for making jam?
Stainless steel
Experienced housewives are sure that a stainless steel pan is the most suitable container for boiling berry preparations. Such dishes are resistant to acids contained in fruits and berries, and do not destroy useful substances.
Enamel
Another good option is enamelware. Its only disadvantage is the short period of use. So, if even a small crack has formed on the enamel, it is no longer suitable for cooking jam, since the enamel crumb can get into the cooked dish. In addition, if the surface of the pan is damaged, the jam begins to come into contact with iron, which, when heated, destroys vitamin C.
An enameled container is well suited for jam to settle. This is usually required when the delicacy is prepared using the multiple boil method.
Copper
Previously, copper or brass basins were more often than others used to prepare delicacies from berries. The advantages of such dishes are high thermal conductivity and uniform heating. Jam in such a container does not burn. However, over time, it turned out that copper is not the best choice.
Metal ions negatively affect the ascorbic acid contained in the berries. In addition, with prolonged contact and heating, copper oxides, which are harmful to the human body, can get into the jam.
In the absence of other utensils, copper can also be used, but two rules should be observed: the basins must be well cleaned and polished, immediately after cooking, transfer the finished product to other containers, avoiding prolonged contact of the jam with copper.
Aluminum
It is undesirable to use aluminum utensils in such a case. The acids contained in fruits and berries can destroy the oxide film that covers the surface of aluminum products. In this case, metal can get into the food.
However, some housewives continue to use aluminum containers for cooking jam. In this case, it is worth remembering that after the product is ready, you must immediately transfer it to jars, without leaving it in a saucepan for a long time.
What utensils should not be used?
Containers made of copper, brass, aluminum, which are covered with a layer of plaque, darkened or have traces of corrosion on the surface, cannot be used. First, they should be thoroughly cleaned and rubbed to a shine.
What shape should the brewing vessel have?
The berries in the bowl should boil evenly, so it is best to take a shallow container with a wide flat bottom, such as a basin.
Its size can vary from 2 to 6 liters. Basins of large sizes should not be used, because many berries (raspberries, strawberries) can wrinkle from their own weight, as a result of which the jam will come out boiled. Plus, unnecessarily large containers require longer heating, which increases the cooking time, and this also affects the quality of the finished product in a bad way.
You should immediately pick up a lid for it, since many types of jam require multiple cooking. The lid will protect the cooking product from insects and dust.
How to care for dishes?
After cooking the jam is finished, the basin should be washed well, rinsed with hot water and dried thoroughly by placing on the stove before subsequent use.
If you need to cook several batches of jam from the same type of berries or fruits on the same day, you do not need to wash the basin.
A few tips to help clean the copper basin:
- Green spots of oxide that have appeared on the surface of the pelvis can be removed by cleaning the container with sandpaper or river sand, and then rinsing well with hot water.
- To qualitatively wash the basin from the shallows, you need to prepare a mixture of 1 part of chalk, 3 parts of ammonia and 6 parts of water. All ingredients are mixed, shaken, applied with a rag to the surface of the dishes and rubbed to a shine with a woolen patch or cloth.
- Another folk remedy is flour, sawdust and vinegar. All components are combined in such a way that a thick paste is obtained. It is applied to the surface of the pelvis, left to dry completely. After the remnants of the cleaning paste are removed, and the dishes are rubbed to a shine.
Cooking utensils for jam should be selected taking into account the recommendations, since when using containers made of undesirable materials, there is a risk not only to spoil the finished product, but also to harm health.
“Recently, you can find a variety of recommendations about what is best to cook jam. Some experts (in particular, in your magazine in No. 1988) say that copper utensils are not suitable. Others are enameled and at the same time praise "comfortable copper and brass basins." What justifies such discrepancies?
V. A. Kozhurnikov, pos. Medvedok, Kirov region
This question is answered by a senior researcher at the Research Institute of Hygiene named after F. F. Erisman of the Ministry of Health of the RSFSR, Candidate of Medical Sciences R. I. ANISKINA.
From a hygienic point of view, you can cook jam in any dining room or kitchen utensils for food purposes. All of it is made from materials approved by the USSR Ministry of Health for food contact.
However, berries and fruits contain organic acids, which can cause increased corrosion of surfaces in contact with jam. Therefore, it is advisable to use stainless steel or enameled dishes.
It is allowed to cook jam in copper or brass basins. However, due to the fact that copper corrodes quickly in the presence of atmospheric oxygen, you should know:
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How to wash burnt jam?
Many housewives in the berry-fruit period are preparing jam for the winter. They try to closely monitor the process of cooking a sweet dish, but it happens that the delicacy burns. Read how to wash burnt jam and use various folk tricks for cleaning the pan, depending on what material it is made of.
Each pot has its own "pill"
It is better to clean the pan from jam in the old fashioned way
Not every housewife is aware of how to wash burnt jam using safe preparations. For cleaning enameled pans, it is strictly forbidden to use aggressive chemicals - alkaline powders. It is better to use soda, but rubbing the surface with an iron brush is not recommended. Soda is poured with water and boiled, then left overnight. In the morning, the pan is cleaned with a simple soft sponge. An aluminum pan is also washed in the same way.
Enamelware is not poured with cold water immediately after the jam has been transferred. This leads to the formation of microcracks on the walls and bottom. But aluminum basins and pans should be immediately filled with cold water, while they have not yet had time to cool.
Stainless steel pots clean well with regular salt. Salt in a saucepan is boiled in water, left for several hours and rubbed with a hard washcloth or iron brush.
For stainless steel, a powder is applicable, so it can be used without fear that the pan will be damaged by scratches.
If jam is burnt, how to wash a Teflon-coated pan, because powder and iron brushes are not applicable here. You can only soak the dishes with a solution that does not contain lye. The pan is filled with hot water or boiling water, left for a while and rinsed with cold water.
To remove stuck or burnt sugar, you can use citric acid by boiling it in a burnt saucepan over low heat for 10-15 minutes.
If the jam is burnt, keep in mind how to wash the pan with onion peel. A whole onion with husks is boiled in a bowl. At the same time, the housewives may not be afraid of a pungent smell - it immediately disappears.
Jam - what to cook in, in what dishes it is better to cook:
Of course, jam is best cooked in a wide and shallow bowl - in a basin. After all, in the process of repeated (usually 3 times) heating to a boil of berries with syrup, the excess liquid evaporates, and the jam becomes thick.
5-minute jam can also be cooked in a regular saucepan, because. after 5 minutes of boiling, the jam still does not become thicker. In such a jam, the density is achieved by gelling the contents.
Ware for cooking jam can be taken from food stainless steel, copper, brass or enameled.
In no case should you cook jam in aluminum containers! When cooking, the protective oxide layer on the walls of aluminum dishes dissolves from acid, which is always present in berries and spoils the delicacy, and aluminum particles, getting into the jam, are harmful to health.
Enamelware is safe for health, but jam often burns in it, so it is better to choose a basin or a stainless steel pan.
Copper or brass basins were very popular in the past, our grandmothers cooked their delicious jam in just such. In a copper bowl, jam does not burn and retains its color and aroma.
But we must remember that for jam, a basin made of copper or brass must be perfectly cleaned of oxides. It turns out that copper oxides dissolved by fruit acids from a darkened basin penetrate into the jam. Therefore, a copper basin should simply shine, only then is it suitable for cooking.
Conclusion: the best container for cooking jam is a bowl or a wide stainless steel pan.
Get yourself such dishes, and you will be sure that your jam is safe for health and has retained all the vitamins.
How to cook jam
How to make jam
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 10-15 degrees in a dark place.
4. On what fire to cook jam?
Jam must be cooked over low heat.
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?
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 a saucepan or basin. 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.
Stainless steel utensils are suitable for cooking jam, but sometimes the finished product acquires a "metallic" aftertaste.
Can not use:
Copper basins, although they are traditionally considered the best utensils 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 of even the minimum amount of vitamin C.
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 of beets and cane is most often used. Exotic types of sugar: maple, palm, sorghum are rare in Russia and are not used for making jam, as well as 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 replaced with food additives based on pectin. These are jams that improve the consistency of Confiturka, Kvittin, Zhelfiks.
In what kind of dishes to cook jam so that it does not burn, it turns out to be tasty, fragrant, healthy and stored in a pantry or cellar for a long time?
You need to choose taking into account the material, shape and volume. An important role in the choice is played by the type of berries and fruits used for harvesting. If different options are suitable for sweet apples, then for currants and cherries with a high acid content, you will have to limit yourself to only certain types. Learn the theory to make the right purchase.
The shape and volume of dishes for cooking jam
In a large volume, tender berries will wrinkle, so experienced housewives never prepare 6-10 kg jam. The more tender the main ingredient, the smaller the portion should be. Strawberries, wild strawberries and raspberries are desirable to cook maximum 2 kg, and apricots, cherries, currants and plums - 3 kg each.
For a small portion of jam, dishes with a volume of 4-4.5 liters are enough. If you like to make blanks in large batches, look for a six-liter container. It is better to spend more time on two batches, but prepare delicious preparations for the winter.
Proper utensils for cooking jam should be shallow but wide- according to the type of pelvis. In such a container, excess moisture will evaporate faster, and pieces of fruit will not be damaged, they will warm up evenly and soak in sugar syrup. Tall pans and figured dishes are not suitable, in which the bottom and top are much narrower than the sides.
Lids are not used during the cooking process, but they can be useful at the stage when the berries are covered with sugar or jam for several hours, insisted in syrup. But if there is no lid in a suitable dish, it does not matter, you can cover it with a towel or pick up another lid.
Handles make it easy to turn the jam on the stove and remove it from the oven. If they are not there, then there should be a neck that you can grab with your hands in potholders.
Ideal material for jam utensils
Choosing the right utensils for making jam, it is important to consider the features of the recipe. There are methods of cooking in one step, and there are recipes that involve heating three times with insisting in between boiling. If you can’t leave jam in the dishes overnight, then you will have to pour it into another pan each time.
Copper basin - a classic of the genre
In old cookbooks, recommendations for choosing copper utensils for jam are most often found. This was handed down from grandmother to granddaughter. Advantages:
- Copper has a high thermal conductivity, so basins and cups heat up quickly and evenly.
- It is easier to control the temperature in copper cookware, as it cools down quickly after turning off the heat or turning off the stove.
- Copper has natural antiseptic and antibacterial properties, kills Escherichia coli, Salmonella and Staphylococcus aureus even without high temperatures.
However, today they look at copper differently and it is impossible to argue that a copper basin is the best choice for jams and jams. During heat treatment, copper ions react with acids, destroying vitamins. In poor-quality kitchen utensils, copper oxides hazardous to health can enter food during cooking.
To prevent oxidation, tinned copper bowls with an internal coating should be used for the heat treatment of fruits and berries. Most often used for coating tin- metal to be restored. Not so long ago, manufacturers have learned to cover copper with stainless steel. This is not afraid of acids. But all copper products require careful handling and careful washing.
The price of copper basins and cups is several times higher than similar ones from other metals. Therefore, it is not advisable to buy copper dishes for jam preparations. Cheaper are brass basins made of copper-zinc alloy. If you inherited copper utensils, make sure that the coating is intact and, if necessary, hand it over for repair.
Stainless steel - a modern approach
Stainless steel jam utensils meet all safety requirements and are considered the best of all for cherries, currants, apricots, cranberries. Stainless steel is an absolutely inert material that does not oxidize and does not react with food.
The stainless steel bowl is not afraid of contact with acids, therefore it is suitable for jam from sour berries and fruits in several steps. You can fill the berries with sugar in it, leaving it in this form for several hours without any risk and fear. Useful substances and vitamins in stainless steel products are more likely to be preserved, but during heat treatment they, of course, partially disappear.
Matte and polished dishes are made from food steel. It does not affect consumer properties. A matter of taste. Polished looks stylish, but water stains can remain on the surface if not immediately wiped dry.
It is more important to pay attention to metal thickness especially in the bottom area. A thin bottom for jams and jams, and especially for long cooking, is not suitable. The maximum for which thin-walled products can be used is the preparation of “five-minutes” from strawberries, strawberries, currants, cherries and other berries that do not require long cooking.
On sale there are basins with a multilayer bottom made using capsule technology. Such a bottom consists of several types of metals, which makes heating more uniform, protects against deformation and extends the life of kitchen utensils.
Aluminum - rules of use
It is better not to choose aluminum utensils for cooking jam, since this metal tends to react with acids and oxidize. This interaction leads to the fact that harmful substances enter the product.
However, many housewives cook jams and jams in aluminum basins, taking precautions:
- Choose aluminum cookware for cooking fruits and berries with low acidity - apples, figs, peaches, cherries, plums.
- Use aluminum exclusively for stovetop cooking. Cover the berries with sugar and leave to infuse before reheating in another saucepan.
- Stir constantly so that the contents do not burn.
- Avoid jam recipes that require long cooking and thickening.
Overview of goods from online stores
This short review will help you get the right idea of what the dishes look like for home-made jams, marmalades, marmalades, marmalades and other fruit and berry sweets for the winter.
The stainless steel jam bowl from the French company Mauviel has a bottom diameter of 36 cm, which is ideal for a home kitchen oven. The height of the walls is 12 cm. The inner surface is matte, the outer surface is mirrored. Two comfortable handles. The dishes are ideal for jam from cherries, cranberries, currants and other sour berries.
A copper basin with a volume of 4.5 liters is suitable for small portions of fruit and berry preparations. The bottom of the pot is smaller than the diameter of the top, which speeds up boiling, but requires stirring.
Inexpensive basin for jam "Kalitva" of a domestic manufacturer is made of aluminum. Suitable for quick cooking in one step. Best used for sweet fruits. Volume - 12 liters. Convenient for fruit preparation - washing, slicing, sorting the crop. The large bottom diameter is not suitable for all stoves!
A 3 liter brass bowl with a removable wooden handle is suitable for homemade preparations on any stove, except for induction. The long handle is convenient for shaking the contents so that the syrup evenly covers the pieces of fruit and berries.
Be sure to check the cost of goods in different stores. Even products with the same part number can cost differently. Products of European manufacturers are always more expensive than domestic and Asian ones. Russian brands have many good offers.
It makes no sense to buy a special basin if a one-time preparation is planned. Using the theoretical knowledge gained, choose in which dish it is better to cook jam from the existing one.
The time has come when your favorite fruits, fruits and berries ripen. Having eaten sweet and fragrant currants, raspberries or strawberries, one has to put up with sadness how quickly they one by one disappear from store shelves. What to do, how to preserve these wonderful gifts of nature? There is only one way out - to learn how to process these valuable and tasty products in such a way as to enjoy their useful properties and qualities for a longer time.
Jam refers to one of the methods of home harvesting. If you cook this delicacy in compliance with all culinary requirements, the shape and aroma of fresh products will remain unchanged and last for a very long time.
Utensils for proper cooking of jam is of paramount importance. The container used must be durable, must not be subjected to oxidation, which contributes to the process of destruction of the beneficial substances of berries and fruits.
What dishes to choose for cooking high-quality and healthy jam
Food grade stainless steel utensils
Stainless steel tanks (food grade) recognized as the best utensils for making jam. In such containers, all the useful substances of wonderful berries will not be destroyed, and the acid from the jam being prepared will not affect the quality of the dishes.
In addition, in such basins, jam can be left for a certain time without fear either for the basin or for its contents.
Enamelware
It is also an excellent option for making delicious jams.. However, there is one "but" - the "life" of such containers is very short.
As a result of heating and exposure to high temperatures, chips and cracks can form on the surface of the pelvis. As a result of the resulting damage, pieces of enamel imperceptibly enter the product being prepared, and the iron that enters the outside due to the violation of the integrity of the upper enamel layer will destroy very useful vitamin C in three minutes of cooking.
Copper utensils for making jam
Such dishes was kept and guarded by grandmothers, like a kind of jewel. Indeed, copper basins are distinguished by high thermal conductivity and safety. Jam in such containers does not burn, and its heating occurs with the required uniformity.
But this type of dish has its drawbacks. Copper ions have a negative effect on ascorbic acid contained in berries, destroying such a unique vitamin. In addition, copper oxides, which are harmful to humans, can get into the jam.
However, you can still use copper utensils, given some rules. Basins must be thoroughly cleaned and polished. Leaving jam in them is highly undesirable;
Aluminum cooking utensils
Aluminum cookware can be used in extreme cases because there is an oxide film on its surface. The acid contained in berries and fruits can destroy the surface of the container and penetrate into the jam, and this is “not good”.
If, nevertheless, there is an urgent need to use such dishes, it is advisable to immediately pour the prepared jam into prepared jars. When washing aluminum basins, do not use cleaning products with the presence of iron;
Choose a form
When choosing dishes for cooking jam, it is necessary to take into account its form. In order for fruits and berries to boil evenly, you should use shallow basin with a flat and wide bottom. The basin should be chosen with a lid so that the jam, which is prepared by the method of repeated cooking, can be closed from dust and insects.
For cooking on a gas stove, it is desirable to have a divider that will prevent the product from burning, as well as evenly distribute the fire throughout the bottom of the basin.
Compliance rules for choosing dishes is of paramount importance in the processing of fruits and berries, because it is, first of all, about one's own health. Yes, and the berries are also a pity!
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 principleBerries 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. You can use lemon juice - it will release the natural gelatin it contains. 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.
Stainless steel utensils are suitable for cooking jam, but sometimes the finished product acquires a "metallic" aftertaste.
Can not use:
Copper basins, although they are traditionally considered the best utensils 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 of even the minimum amount of 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 of beets and cane is most often used. Exotic types of sugar: maple, palm, sorghum are rare in Russia and are not used for making jam, as well as 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 replaced with 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 with 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
Glass jars are used to store jam. They close the cans with tin lids using a seaming machine or twist the "twist" lids - they come in different diameters, you need to choose the right size jars for the neck.The finished jam is laid out in 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 with hot water and 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. Do not use household chemicals (dishwashing detergents). These products have a strong odor that lingers on the dishes and can ruin 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;
- pour boiling water over the jar 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 case of overheating or temperature difference (for example, cold water gets into a hot jar), the jar may burst. Be careful!
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