Fruit jams: the 7 most delicious

From fruits or berries can cook the jam, the jam, the jam, and you can make jam - no less remarkable sweetness, which are perfect for toast. In this article we will discuss the preparation of jams and about seven recipes of the most delicious and popular ones.

Not going to walk around the Bush and get straight to the point. If you ask this question, there are few who will be able to it to answer correctly: "What is the difference between jam from the jam, marmalade and jam?", and the differences, though not very striking, but there. Jam from other types of similar workpieces and conservation of fruits and berries differs, mainly, the consistency is thicker than jam, but not as thick as jam or marmalade. Another distinctive feature of the jam is that berries and fruit when cooking this dessert well razvarivat, making sugar more quickly penetrates into the pulp of berries and fruits.

The easiest way the correct consistency of jam to describe so hot it must flow from a spoon in a thin stream, and in the cold - dropping small pieces. Properly cooked jam is not blurred, but it is easily smeared.

In fact, the jam is jelly-like thick syrup with pieces of fruit and vegetables, or whole fruits. This type of canned food is ideal for toasted bread, included Breakfast most people on the planet. Surprisingly, but in reality there are people who don't like jam, but I love the jam - maybe because of the special consistency, and maybe because of something else this kind of canned fruits and berries has become the most popular in the world since its inception in the early 18th century.

It is believed that the gem has invented one resourceful Scottish mistress: when her husband brought her oranges, bitter caught - she didn't throw them away and prepared from these jam. Called the mistress of Genic kaler, on its behalf and formed the current name of this dessert.

In a few words to describe the technology of making jam: first fruits blancheroche, then boil with a little water, then poured syrup or filled in several stages with sugar and boiled down first on high heat, and then at a moderate. However, the technology can vary depending on what is cooked jam. To cook really tasty, right jam requires knowledge of the peculiarities and nuances of cooking.

The rotation force of the heating stove or fire is one of the main secrets of making delicious jam, it is the secret to cooking the perfect jam.

Features making jam

To start you need to choose a fruit and/or berries, from which you will cook the jam. It is important to use the fruits with a high content of pectin is a natural gelling agents, which in combination with acids and sugar and form the characteristic jams, jelly-like mass. The most rich in pectin apricots, quinces, gooseberries, plums, currants and apples, however, cook jams and other fruit - raspberries, strawberries, blueberries, blackberries, pears, oranges, etc.

If the jam made from berries or fruit, is not rich in pectin, when cooked, usually added or gelling additives (agar-agar, gelatin), or other fruits, in which the content of pectin suitable for the preparation of this dessert, and juices from them.

Very often when cooking jam to Mature fruit and berries add a little unripe, sour - this is done to increase the concentration of pectin, which in unripe fruits more than ripe. In General for cooking jam, use a quality berries and fruits, but you can take small, wrinkled, not only suitable overripe and podportilis (fermented or moldy fruit.

Choosing fruits and berries, decide with dishes, which will be jam - best wide shallow dishes, that is, all the same basin, ideal for making jam, jam, jam. However, it is important that it is better if the dish is thick bottom, because jam need for high heat (first on strong to destroy harmful for pectin substances contained in the fruit). But everything else - the proportions, the sequence of bookmarks ingredients, cooking technology, depend on the type prepared jam. In General, boiling jam lasts 20-30 minutes after boiling after adding the sugar, making the nutrients contained in the fruit are preserved.

The length of cooking depends on the quality jam: digested jam has a weaker flavor, dull, lower palatability. To determine the readiness jam: with a spoon it should drain fine thread, if flows drops - boiling should continue, also ready jam when crushed between the fingers do not stick. It is easier if there is a special thermometer - the temperature of the finished jam is the 106.5-107 degrees (if he will be sterilized, less 104-105 degrees).

Recipes for the most delicious and popular jams

We give recipes for the seven most popular types of jam: apricot, black currant, cherry, plum, Apple, cranberry and orange.

Any gem can be used to make sweet cakes and pies - baking this dessert is more thermostable than jam, and does not spread.

A recipe for apricot jam

You will need: apricot and sugar in a ratio of 1 to 1.

How to make jam from apricots. Rinse, Pat dry the apricots, remove the seeds and blend immersion blender, pour in the puree and sugar, stir. Put the puree with the sugar on the stove, over high heat, bring to boil - will produce the foam, remove it don't need to constantly stir the mass, then the fire should be reduced and boil the jam until tender, about half an hour. Hot jam stacks sterile banks, served sterilized lids and only after cooling corked, can be stored at room temperature.

There are also other recipes of apricot jam, this is one of the most simple.

Interestingly, in England jam is the only type of canned berries with sugar, other options blanks from berries or fruit with sugar on sale there not be found. And one of the most popular among the different types of jam is cranberry.

The recipe for cranberry jam

You will need: 4 cups cranberries, 1.5 cups sugar, 3 tbsp. of water.

How to make jam from the cranberries. Water poured into the container, pour the sugar, put the washed and obsushenny berry, turn on low heat, cook until soft, blend the berries until smooth blender or pestle till, bring to high heat until boiling, boil the jam until tender, then remove from the stove and let it cool down, roll up.

Recipe cherry jam

You will need: 3kg cherries, 1 kg sugar, 1 tsp. of baking soda.

Recipe cherry jam. Berries, rinse, remove the seeds, grind in a meat grinder, put in a container with a thick bottom, turn on high heat, bring to boil, boil down to 40 minutes, stirring occasionally, add the soda will produce green foam - do not remove it), stir to boil until the redness of the weight back. Add sugar and again to bring the mass to a boil, then reduce heat and boil the jam until tender about 40 minutes, stirring constantly (if the burn is to reduce the heat more intense to interfere). Ready to pour the jam in sterilized banks, cork.

This is one of the unusual recipes cooking jam cherry.

Recipe Apple jam

You will need: sour apples (Antonovka,, anise or other varieties) - 1 kg, sugar - 1,2 kg

How to make jam from apples. Apples cut in half, cut out the seeds, put the apples immediately after processing in salted or acidified water (1 liter of water 20 g of salt or 2G citric acid), then pour the apples in the basin water (for every 1kg of apples 1-2 glasses of water), boil for 10-15 minutes until tender, remove from heat, add sugar, put on the fire again, bring to the boil, stirring constantly, cooking after boiling for about half an hour until cooked jam, whitish apples (not provalivshayasya) to delete.

Recipe plum jam

You will need: 1kg plums 1.2 kg of sugar.

How to make jam from plums. Wash and cut the plums, remove the seeds, put in a pan, pour on each kilo of plums 1 Cup water, boil for 5-min until soft, add the sugar and boil the jam until tender. The willingness of this jam, you can check on a drop weight (if the drop does not spread on a cold dish - jam is ready). Next jam to cool and packaged in sterile banks, cork.

Recipe for blackcurrant jam

You will need: 1 kg of black currant 1.4 kg of sugar.

How to make jam blackcurrant. To omit the berries in boiling water for 3-5 minutes to blanch, then pound the pestle till, add sugar, boil the jam until tender.

Of course, recipes for making jam from different fruits and berries there are not two and not three, ways of cooking this dessert a lot, and every chef chooses the one that is most convenient for him. For example, to cook the marmalade of oranges can even microwave ovens.

The jam recipe from oranges in a microwave oven

You will need: 5 oranges, 2 lemons, 500g of sugar.

How to make orange marmalade. Rinse thoroughly each orange with a brush, you can pour boiling water and wait 10 minutes to do The same with lemons. Remove with a fine grater, zest from oranges and lemons, not touching the white layer. Squeeze the juice from oranges and lemons and pour the juice into a suitable for microwave bowl, pour in 200ml of water, put the removed peel. Marc wrapped in gauze, dipped in the juice, cover with cling film and put on 20-25 min in the microwave at full power, then get the juice in gauze and discard. Pour in a lot of sugar, boil the jam at full power microwave for another half hour or until tender. The jam will thicken on cooling, hot, pour it into sterilized jars, seal.

To make jam easy, you just need to have this desire, patience and some free time. Try and cheer home sweet pieces!