But what about in the winter without jam?

That - jam fragrant! How can cook the jam so that it was flavorful, not lost color, does not spread, but the taste and say nothing - jam should be tasty!

Now is the time to think about preparations for the winter, namely the jam.
In the gardens of ripe strawberries, cherries, raspberries, currants ... it's time to roll up our sleeves to let the case proceed.

Each family has its own recipe, I will share the secrets of cooking jam.

Many years ago, when I studied culinary arts, our girls, too young mistress, loved to organize collective tea. Everyone brings something special, cooked their own hands to friends to try and estimate the distance.

Once Helen Kulish gave us a very special strawberry jam. It had a beautiful dark crimson color and was extremely flavorful. Since I cook jam prescription friend of my youth. And not only strawberry, and any.

Strawberry jam.
- Wash berries, a little dry;
- crush with sugar (one to one) in a food processor. You can not crush and fill with sand and let stand for about three hours until a juice;
- cook over very high heat continuously, stirring occasionally;
- from the moment of boiling - boil exactly five minutes.

At the last minute jam should gurgle, shoot, and the surface thereof must be like little volcanoes.
Now remove from heat, pour into hot jars, let cool, if you are going to store under a nylon cover, if you roll, then hot.
Who loves whole berries, cook as well, but for one minute longer.

Cherry jam.
Separated from the bones and cook the same way.

Apricot jam. The first variant.
- Separated from the bones and to follow the same as in the case of strawberry jam;
- of grains of seed extract and add the apricots in the beginning of cooking;
- cook on high heat for 5 minutes, stirring constantly.

The second method.
- Apricots, remove the stones to the end without breaking the berries;
- from seed extract grain, dry and fry;
- each grain embedded in the middle of apricot (troublesome, do not argue);
- cook the sugar syrup at the rate of one to one;
- tselenkie apricots and pour over high heat for 5-6 minutes, constantly but gently stirring.

Hot jam pour into jars. You can roll with iron covers.
Excellent color and flavor, Yum.

Apple butter.
- remove from apple peel, remove the core;
- grind to a food processor with the sugar 1x1;
- urgently on the fire to the apples do not have time to acquire a brownish color;
- cook as well as strawberry jam 5 minutes over high heat.

When perestroika years lived tight, and harvesting of the need to do something, I suddenly had this experiment that even all very much.

Plum berry interesting, and jam it not everyone likes. So, one day I mixed drain and peel of watermelon. It was very tasty, and from which no one jam could not understand.

Jam of plums and watermelon.
- Plums separated from the bones, chop on a food processor;
- watermelon rind clear the green part of the firm and also to grind;
- cook on high heat for 5 minutes;
- sugar one-to-one.

A jam zucchini - just an amateur, but I know these persons who die, so love signified jam. At the time, I could not resist. Just use some zucchini, as you know, quite interesting.

Jam of the zucchini.
- zucchini clean, chop;
- 2 oranges and half a lemon with peel grind;
- mix and cook over high heat for 5 minutes, sugar 1x1.
Per kilogram zucchini 2 oranges, half a lemon.

Jam turns out tasty, this amber color, and from what - is quite difficult to determine.

In exactly the same way you can make jam from Physalis. What - is unclear, but a pleasant taste.

Warning! If your stove can not give a strong fire (was that), do not hold this method of cooking, the desired effect will not work.

What is the good way to quickly make jams? In a short time cooking vitamins better preserved, but quickly evaporate excess moisture. You can jam and spoons to eat, and a muffin or toast smeared.
Enjoy your appetite, my friends!