How to make delicious jam. Sweet miracles: ten recipes for unusual jam

Ingredients:
Large green unripe gooseberries - 5 cups,
Sugar - 1 kg,
Cherry leaf - 2 cups
Water - 3 glasses,
Peeled walnut - 2 cups

Cooking method:
Release the gooseberries from the stalks, “flowers”, carefully cut and remove the pulp with seeds from the nick, trying to preserve the integrity of the berry. Pour 1 cup of cherry leaf with water, bring to a boil and simmer for 3-5 minutes, making sure that the water remains green. Strain, pour over the berries, put in a cold place for 24 hours. Prepare the second glass of cherry leaves as follows - remove the rough parts, divide each leaf into 4 parts. Drain the cherry broth from the berries and put in each berry a piece of cherry leaf and a piece of walnut, sprinkle berries with vodka. Add sugar to the strained broth and cook the syrup over low heat for about 15 minutes (make sure that it does not “turn pink”!). Pour the berries into the prepared syrup and cook for 15 minutes. IMPORTANT! - Chill very quickly! - to keep the green color.

2. MINT JAM

First way

250 g of mint leaves, 1 kg of sugar, 2 lemons, 0.5 l of water.

Rinse mint leaves with stems, dry slightly and chop. Finely chop the lemons along with the peel. Put everything in a saucepan and boil for 10 minutes. Leave for a day.
After that, squeeze the mixture, filter the infusion, add sugar to it and cook until tender. Pour hot jam into boiled jars and immediately roll up.

Second way

400 g of mint leaves, 1 kg of sugar, 1 teaspoon of citric acid, 1 glass of water.

Wash the mint in cold water, put it in a colander, gently blot with a towel. Pouring into a saucepan, alternate with sugar, taken in the amount of half the prescription rate. Top with citric acid mixed in a tablespoon of water. Shake, cover and leave for 6 hours. In the meantime, boil the syrup from the remaining sugar and one glass of water, remove the foam and pour the mint juice into it. After the prescribed 6 hours, put the mint on the fire and boil over low heat for 5 minutes. Hot pour the jam into sterile jars and roll up.

MINT JAM

Mint jam is not only unusual and very pleasant in taste, but also good for health: it helps with colds and stomach diseases.

200-300 gr. mint
0.5 l. water (I poured more, I just thought of it and did it right)
1-2 lemons (better taste and smell)
1 kg. sugar (if more water and more sugar)

So ... collected mint leaves along with twigs and stems (and I also with flowers), lemons, cut together with the “skin”, pour water and cook for 10 minutes. Infuse this magical brew for one day. After a day, squeeze the mass, and strain the infusion. Add sugar and cook until done. The word readiness frightened me, but ... I cooked for two hours on low heat, removing the foam. Then later ... after three hours I boiled it again and poured it into jars. It is better to put parchment in the lid so that mold does not appear due to condensation after a while. That's all ... In winter, God forbid you catch a cold, you will have a medicine or just a sweet "summer"

3. "LIVE JAM" FROM RASPBERRY AND CURRANT

From raspberries:

For every 1 kg of raspberries
1.5 kg sugar
Sort the raspberries and put them in a cup. Cover with sugar and leave for 2 hours. Then mix with a wooden spatula in one direction. Stir the jam for a day until the sugar is completely dissolved. Pour the jam into sterile and dry jars, close with plastic lids and store in refrigerator for about 4-5 months.

From currant:

For every 1 kg of currant
1.5 kg sugar
Sort the currants, remove the stalks so that there are only berries, wash and put on a sieve to drain excess liquid. Transfer the currants to a cup. Cover with sugar and leave for 2 hours. Mix. Blend with an immersion blender until smooth. Pour the jam into sterile and dry jars, close with plastic lids and store in the refrigerator for about 4-5 months.
If you want to keep the jam for a short time, then you can reduce the amount of sugar by 500 gr.

4. KIWI AND LEMON JAM

Ingredients:
Kiwi 1 kg,
lemon 1 piece,
juice of 1 lemon,
sugar 900 g

Cooking:
1. Wash the lemon thoroughly with a brush and cut into thin circles. Put in a saucepan along with 100 g of sugar and 100 ml of water. Cook over low heat for 10 minutes.
2. Peel the kiwi, cut into circles and put in a saucepan with lemon circles. Add lemon juice and the rest of the sugar. Boil. Pour into a ceramic dish and leave at room temperature for the night.
3. The next day, return the jam to the pan, bring to a boil again and cook for 20 minutes, stirring occasionally. Pour into sterilized jars, let cool. Then close and store in a dark, cool place.

5. ORANGE PEEL JAM

Ingredients:
Orange - 3 pcs
Water - 400 ml
Sugar - 300 g
Citric acid (half of an incomplete tsp) - 0.5 tsp.
Ginger (root, optional. You can not add) - 10 g

Cooking:
Wash the oranges thoroughly, pour boiling water over (in order to wash off the wax that is applied so that the orange does not deteriorate during transportation) and clean it in any way convenient for you. I cut the peel in the center so that I got two hemispheres. Then she cut each hemisphere in half and each part into three more strips.

If the orange is thin-skinned, the inner part can be left, if it is thick-skinned, remove a little from the inside so that the curls are easier to wrap and they are neater. My oranges were thin-skinned, so I didn’t take off the inner white part - I photographed it for a sample.

Roll each piece of peel into a tight roll and string on a thread like beads. The thread must be pulled tighter so that the curls do not unfold. pour orange beads cold water. Change water two to three times a day. It is necessary to soak the peel for 3-4 days, until the crusts become soft and stop bitter. It's even convenient - you can add the peel as you eat oranges, so the soaking period can be extended by two to three days. After that, boil the crusts 3-4 times for 15-20 minutes, each time changing the water. After each boiling, the peel should be doused with cold water. I did it very simply - I boiled the kettle and filled a bowl of cold water. I boiled it for the first time - I put the beads in a bowl of cold water, poured fresh hot water into a saucepan and put the peel back in. And so several times.

Now we need to weigh the peel. I took three oranges - it turned out exactly 200 grams.
The proportions for jam are as follows - 1.5 times more sugar, twice as much water. If you do not have scales, I give other proportions: for 10 oranges - 1 kg of sugar, 1-1.2 liters of water and 1 tsp. citric acid (or juice of half a lemon). I read such proportions in another recipe, but I did it myself as indicated above.

So - peels from 3 oranges (200 g), 300 g of sugar, 400 g of water, (as a gag - 10 g of ginger root cut into small pieces) put in a saucepan and cook until slightly thickened - the syrup should be quite liquid , similar after cooling to very liquid honey. Add citric acid before removing from heat. We remove the threads after the jam has cooled. Pour into a clean dry jar. The output turned out to be a little more than 0.5 liter jar. How much is stored - I can not say. I had a jar of jam at room temperature for only a week.)) They ate it very quickly.))

6. RASPBERRY JAM WITH VANILLA

Ingredients:
250 g raspberries
Juice of half a lemon
2 tablespoons
500 g sugar
Vanilla (1 vanilla bean / 1 tablespoon vanilla)

Cooking:
Put raspberries, juice and 2 tablespoons of water in a saucepan and bring to a boil.
Reduce the temperature and leave to cook for 5 minutes.
Add sugar and stir until completely dissolved.
Scrape off the vanilla pod and let it simmer for another 10 minutes.
Taste the jam and if it is not ready, leave to cook for another 5 minutes. Pour the jam into a jar and serve.

7. BLUEBERRY JAM

Products

1kg blueberries
1.2-1 kg of sugar
2-3 grams of citric acid

Transfer the prepared blueberries to a cooking bowl, pour hot 70% sugar syrup(700 g of sugar per 300 ml of water) and soak in syrup for 3-4 hours.

Summer is the time for preparations, one of the most popular preparations for the winter is various jams. There are a lot of jam recipes, here is our super selection. Every housewife, either in her head or in a thick diary, has her own piggy bank various recipes jams, they are passed down from generation to generation. We want to share with you our selection of super delicious recipes various jams. All recipes are very popular and proven by many people.

Nothing pleases so much in winter as a jar of fragrant and very tasty jam, but this jar is a lot of work all summer, because harvesting for the winter is usually sleepless nights with a bunch of jars in the kitchen and endless cooking. But you must admit, it is really worth it, what could be better than a slice of fresh bread with tea spread with a thick layer of jam, for sure, nothing ...

In order to simplify the task for you, we have collected in one article the most popular and relevant jam recipes for the winter, so that you bookmark this article and always have it at hand.

Apricot jam

Everyone's favorite apricot jam is very easy to prepare and the result will not be long in coming. Indeed, a very popular jam, there are no people on earth who do not like this sweetness from apricots. Apricot jam is one of the first to fill the shelves of our storage, as the fruits open the season for jam preparations for the winter. How to cook delicious apricot jam you can read

Pear jam

Pear jam is a great way to please yourself in winter period the time when there is a blizzard outside the window and the mood is to hell, a spoonful of delicious pear jam. There are a lot of recipes for this jam, so in this article you will find not one recipe, but a whole selection

Watermelon peel jam

Watermelon jam is unfamiliar to many, but believe me, it is very tasty and worth your attention. Especially for lovers of watermelon, we suggest trying to cook this jam. It is very easy and simple to prepare, like all jams, the taste will pleasantly surprise you, you just have to try it once and you will become attached to watermelon jam forever. You can read more about how to make watermelon jam for the winter.

Pitted cherry jam

Such Cherry jam as a rule, they are most often cooked, because due to the fact that you do not need to pull out the bones from the cherry, and this is a very long and painful process, whoever did it knows that it becomes a pleasure to cook it, and therefore housewives prefer to cook cherry jam in this form with bone

Blackberry jam

In the blackberry season, when the harvest is wonderful, it would be a sin not to use such a selection of blackberry jam recipes. Yes, indeed, this article contains very cool and popular recipes for blackberry jam, here are recipes for all occasions. If you are lucky and your berry is very sweet and tasty, then you will get a good jam.

Dogwood jam for the winter

Dogwood jam for lovers of sour, since this berry is quite sour and, accordingly, the jam turns out the same. As a rule, dogwood jam is not stocked in in large numbers, but a couple of jars can be rolled up, and you can find out how to do this

Gooseberry jam

Whoever has not tried gooseberry jam has lost a lot, for those people who did not admire the taste of this jam, we give you a whole selection of very cool recipes from this berry, you can find out more about each recipe

Sea buckthorn jam

Sea buckthorn is very useful for our body, respectively, what is prepared from it is also very useful, so sea buckthorn jam can rightfully be called a cure for many diseases. Surely you have tried sea buckthorn tea, we suggest you try sea buckthorn jam, you can find out how to cook

Peach jam

Peach jam for true connoisseurs of this very delicious fruit, it is very easy and very fast to prepare, I advise you to try to cook it. Since not everyone has peaches growing in the garden and they need to be bought on the market, and they are not cheap even in season, so peach jam is not so popular among ordinary mortals, but if you can afford this pleasure

Blueberry jam for the winter

Blueberry jam is very tasty and healthy, a caring hostess always knows that you need to stock up on this jam for the whole winter, as blueberry jam The best cure for colds in winter. Preparing jam is quite simple, even the most inexperienced housewife can handle cooking. How to make blueberry jam

Apple jam

There are a lot of apple recipes and we have collected the most popular of them in one place, in one article. apple jam so beloved by everyone that almost every family cooks it. It would not be bad to know how you make apple jam, be sure to write in the comments, but here is a selection of our recipes

Plum jam for the winter

Well, where are we without plum jam because it is so tasty and fragrant. Plum jam is very popular and it would be a sin not to tell you about cool recipe which you can read

Fragrant jam, smelling of the sun and warmth, it is especially pleasant to taste in the winter cold, remembering the summer. It is hard to imagine a family tea party without fragrant jam, which is loved by both children and adults. Tea with a seductive dessert brings people together, provides an opportunity to socialize and enjoy delicious dessert. Jam, which has preserved the taste of natural berries, not only cheers up and gives a piece of summer warmth, but also fills you with energy, because it contains all the necessary vitamins, minerals and trace elements. Every housewife has her own secrets on how to cook delicious jam from strawberries, raspberries, currants, gooseberries, cherries, apricots, and especially subtle connoisseurs know how to cook jam from rose petals or walnuts. But we will talk about making classic homemade jam, which will turn out delicious and fragrant if you approach the matter with a soul.

Secrets of making homemade jam

The ideal jam looks like this: a thick and transparent syrup in which berries or pieces of fruit are evenly distributed. Real jam is not only tasty, but also looks attractive if cooked correctly. Shall we try?

How to cook raspberry, apple and strawberry jam

Jam is made from any berries and fruits - both traditional for our area and exotic ones, such as mango and papaya. Some lovers of unusual desserts make jam from carrots, green tomatoes, cucumbers, pineapples, bananas, oranges and chestnuts. Jam can be thin and thick, very sweet or with a hint of sweetness, made with sugar or honey. There are many ways to process fruits, prepare syrup and make jam, among which everyone can choose the right one. However, there general rules cooking and some subtleties that every housewife should know, no matter what recipe she uses.

Fruits and berries - beautiful, fragrant and slightly unripe

Choose only high-quality fruits, preferably grown in your area, as they have retained their natural taste and aroma. If you come across bad berries, you are unlikely to get an appetizing dessert, even if you know how to cook strawberry, cherry or guava jam correctly. Most often, slightly unripe fruits are taken for jam, since they have dense pulp and do not deform during cooking, with the exception of cherries and plums, which should be quite juicy. When choosing berries and fruits in the market or in the supermarket, be picky and make sure that the fruit and berry raw materials do not have external flaws - crumpled sides, dark spots, dots and mechanical damage. Berries should be whole and not dented. If you have a garden plot, harvest fruits for jam in sunny weather, as berries picked in the rain absorb a lot of moisture and boil soft.

Copper basin - just right for making jam!

Jam is best cooked in copper, aluminum, steel basins or pans, perfectly clean and rust-free. Copper is the most suitable jam material as it helps to preserve the natural taste and color of the berries. It is important to ensure that a green layer of copper oxides, which are hazardous to health, does not form on the surface of copper utensils. Do not use enameled bowls - jam often burns in them, and this spoils its taste. And one more important tip: make jam in small portions so that tender pieces of berries and fruits are not digested.

Fruit preparation: from sorting to blanching

Before preparing the jam, the fruits are carefully sorted out, ugly, rumpled and overripe fruits are removed, they are cleaned of stalks and leaves, and then they are washed in cold water. Tender berries are kept under the shower in a sieve for several minutes, and then the water is allowed to drain. Raspberries and strawberries, if they look clean, do not need to be washed so that they do not lose their shape. After washing, you can finally remove the pits from cherries, and the core from apples, using special tools for this, not only to save time, but also to save the fruits from damage.

Some housewives blanch fruits before cooking jam - they scald them with boiling water or dip them in hot water, and large fruits are often pricked with a needle or cut. This is done so that they are better saturated with sweet syrup and become tastier.

Sugar Syrup for Royal Fruits

If the berries are sufficiently juicy, then sugar syrup can not be prepared for them, since they give juice when in contact with sugar. However, the syrup is still worth boiling if you want the berries to remain whole and look very beautiful in a clear amber syrup.

For 1 kg of fruits and berries take the same amount granulated sugar, the amount of which can be increased or decreased depending on the recipe. So, pour sugar into a saucepan or basin and add water of any temperature, about 200 ml of liquid is usually taken for each kilogram of sugar. Bring liquid to a boil, reduce heat and simmer, stirring constantly. Sugar syrup is ready when it drips off a spoon. Some housewives strain the syrup and fill it with berries and fruits, letting the jam brew and heating the syrup several times, depending on the recipe.

We make delicious jam

Berries and fruits are poured into the syrup and put on fire. This forms an abundant foam, which must be completely removed if you want the jam to stand until spring. The best way get rid of the foam and save nerve cells - cook the jam to the end, let it cool and, when the berries sink to the bottom, quickly remove the foam with a slotted spoon.

During the cooking process, mix the fruits with a wooden spatula so that they do not turn into porridge, and determine readiness by the viscosity of the syrup. The jam is ready if the sugar drop on the saucer does not spread and retains its shape firmly, or the syrup stretches between two fingers and forms a thread. Berries and fruits in the cooked jam sink to the bottom, the syrup becomes more transparent. It is important to remove the jam from the fire in time, because undercooked fruits will soon ferment and turn sour, while overcooked fruits will become sugary and lose their pleasant aroma and taste. If the fruits are well saturated with syrup, they can not be cooked at all or cooked for no more than 40 minutes.

Pyatiminutka - luxurious jam with a unique aroma

Let's talk about how to cook five-minute strawberry and strawberry jam, the recipe of which does not involve boiling syrup, which means it will save precious time and ... vitamins. To do this, the berries are covered with sugar, insisted for several hours and boiled in own juice. There are different proportions of sugar and berries and different ways cooking, but on average a five-minute keeps on fire for no more than 5 minutes and immediately rolls into jars.

Some housewives are interested in how to properly cook cherries with pits and whether it is possible to cook five minutes of them. The pits give the jam an almond flavor and pleasant taste, besides, it is easier to cook it, since the stage of preparing berries for cooking is significantly reduced. For better impregnation with syrup, pierce the berries or scald them with boiling water.

“Five-minute” jam is cooked from any fruits and berries, even from apples, and the recipe with apples is simple - peeled fruits are cut into slices and covered with sugar, and then infused, or they are crushed into mashed potatoes and boiled already without preliminary languishing in sugar.

In five minutes, all vitamins are preserved, and berries and fruits do not lose their natural taste and aroma. By the way, rose petal jam can also be considered a five-minute, because rose petals boiled in syrup for a very short time - no more than 15 minutes.

After cooking, the jam stands up to 12 hours, and then it is poured into jars. However, this jam can be made right away - it is already ready and will be stored exactly as long as your loved ones have enough patience to admire this beauty. You can eat jam with a spoon, spread it on toast, biscuit pieces or cookies. Pamper your children with a jar of fragrant treats without waiting for winter - let them get vitamins and enjoy life!

Just like all over the world, and maybe even stronger, sweets have always been loved in Russia. And one of the most common, most beloved sweet dishes in Russian cities and villages has always been jam. Even in the most meager, stingy times, housewives tried to prepare at least a few jars of sweet, fragrant, smelling generous summer jam. Cooking methods were often kept secret, and a well-prepared treat was proudly boasted to the guests. And these good traditions are still alive today. In every house, in every family, a carefully prepared jar with this delicious and fragrant dessert is sure to be stocked up. Today we will try to learn and remember how to make jam.

Almost any berries and fruits are suitable for making jam. Ripe fragrant strawberries, cherries and currants, strong ruddy apples, peaches and apricots, blueberries and blueberries loved by many, and even such exotic fruits for our region as walnuts and green tomatoes, everything goes into business. Various additives will not be superfluous when cooking delicious jam, for example, cherry leaves are suitable for gooseberry jam, blackcurrant leaves can be added to whitecurrant jelly, and watermelon and melon peel jam is unthinkable without vanilla and lemon juice. Jam also differs in its consistency, thick homogeneous jam is convenient to spread on morning toast or a sandwich, and jam itself, which has a much more liquid syrup consistency, but whole berries, is so pleasant to eat with tea on cold winter evenings.

Today, there are an endless number of recipes and ways to make jam. The preparation time and method differ. preparation of berries and fruits, and even the base of the syrup. Someone makes jam using sugar syrup, and someone, remembering old traditions, boils berries in honey. Everyone can choose a recipe according to their strengths and means. And yet the basic principles of cooking, little secrets and tricks developed by the generations of our ancestors are relevant to this day.

Today "Culinary Eden" has prepared for you a selection of the most important tips and secrets that can help even those who are going to cook this sweet dish for the first time, and will fully explain to you how to make jam.

1. When choosing dishes for cooking your jam, try to pay attention to deep and wide basins or pans made of copper, aluminum or stainless steel. The best at all times were considered copper basins for jam with a comfortable long handle. Jam in such a basin is prepared quickly, which helps to preserve the color and aroma of the berries. However, it is important to ensure that no green plaque of harmful copper oxides forms on the inner surface of such a basin. Basins and pans made of aluminum and stainless steel are deprived of this drawback. But from using enamelware it is better to refrain, the probability is too high that your jam will burn and be completely spoiled.

2. Try to choose the best and freshest berries and fruits for jam. Of course, only those berries that you picked in your garden on the day of cooking can be ideal berries for making jam, but, unfortunately, this is not available to everyone. When buying berries in the market or in a store, try to give preference to local fruits. Such berries and fruits make a much shorter way to our table, which means that they retain the fullness of taste and aroma much better. Most berries and fruits are best taken not quite ripe, but choose absolutely ripe cherries and plums. Make sure that your berries do not have any visible flaws, damage, dark spots, bruises. Do not forget to smell the berries before buying, because the brighter and more expressive the aroma of fresh fruits is, the more tasty and fragrant your jam will turn out to be.

3. In order to prepare a truly tasty and beautiful jam, first of all, you should properly prepare sugar syrup. After all, only well-prepared syrup can make jam of the best quality, such jam will have a clean, transparent syrup and whole, beautiful and fragrant berries. Cooking such a syrup is not at all difficult. Take 1 kg. sugar, pour into a bowl for cooking jam, add ½ cup of clean water and bring to a boil, stirring constantly. After boiling, reduce the heat slightly, stop stirring and cook the syrup, only slightly shaking the basin, trying to avoid caramelization. Your syrup will be completely ready when it flows down from a spoon lowered into it in a thick, viscous stream. You will see - berries cooked in such a syrup retain their shape perfectly.

4. During the cooking of jam, foam is necessarily formed on its surface, which must be removed, because this foam not only spoils appearance your dish, but can also cause premature souring. However, you should not rush and try to remove the foam as soon as it appears. Just before the end of cooking, let your jam boil as hard as possible and immediately remove from heat, then wait a couple of minutes for the berries to settle. Now feel free to pick up a slotted spoon and carefully remove all the resulting foam. This method will allow you to most thoroughly remove even the slightest remnants of foam, without damaging the berries, and, which is also important, will save you time and effort.

5. It is equally important and correct to track the end of the cooking process. After all, undercooked jam can ferment or turn sour, and overcooked jam will definitely be candied and will not be able to please you with a bright taste and aroma. In order to correctly determine the moment when your jam is already completely ready, it is enough to use simple advice. The jam is ready when the foam does not diverge along the edges of the basin, but gathers closer to the center. In the finished jam, the berries are evenly distributed in the syrup, and do not collect at the surface. A drop of ready-made jam syrup placed on a saucer does not spread, but retains its shape. If all these signs coincide, quickly remove your jam from the fire, it is already completely ready!

6. Let's try to cook delicious, bright and fragrant jam from garden strawberries, sometimes unfairly called strawberries. Rinse one kilogram of strawberries thoroughly, being careful not to damage the berries, and remove the green sepals. Let the water drain and transfer your strawberries to a jam bowl. Pour the berries with one kilogram of sugar and put in a cool place for several hours until the strawberries release juice. Then place the bowl over low heat and bring the strawberries and sugar to a boil, stirring gently but thoroughly. As soon as your jam boils, immediately remove it from the heat and let it brew for 8 hours. Then boil the jam until tender on the smallest fire, trying not to allow excessive boiling. The jam prepared in this way completely preserves bright taste and the aroma of berries, and the syrup is clean and completely transparent.

7. It's even easier to cook delicious, fragrant and such healthy jam from raspberries. Carefully sort one kilogram of raspberries, remove twigs and sepals and rinse gently. Transfer the berries to a deep saucepan and cover with one kilogram of sugar. Leave the raspberries with sugar for 4 - 5 hours, then pour the resulting syrup into a bowl for cooking jam, bring to a boil and cook over low heat for 10 minutes. Transfer your berries to the prepared syrup, bring to a boil and cook over medium heat for 5 to 10 minutes, gently shaking the basin. Remove from heat, let cool slightly, remove the resulting foam and pour the jam into jars. This jam completely retains the taste and that's it. beneficial features fresh raspberries, but keep it in the refrigerator.

8. M. Syrnikov offers us a recipe for excellently tasty lingonberry and apple jam. Sort one kilogram of lingonberries, rinse and dry slightly. Three sour apple peel, core and cut into 8 pieces each. Cook sugar syrup from 1 kg. sugar and ½ cup water, as described above. Pour the berries and apple slices into the boiling syrup, bring to a boil again, then remove from heat and leave for 2 hours. Place the cooled jam on the fire again, bring to a boil and cool again for two hours. Then put the jam on low heat and cook until tender, gently shaking the basin and avoiding burning. Cool the finished jam and arrange in jars.

9. Delicious gooseberry jam will require painstaking preparation, but will thank you with its exquisite aroma and amazingly beautiful color. 800 gr. Rinse green unripe gooseberries thoroughly, cut off the twigs and the remains of dried flowers, make a small incision on each berry with a sharp knife and carefully remove the seeds. Boil 2 liters of water in a deep saucepan, add 50 - 100 gr. fresh leaves cherries, cook for 10 minutes, remove from heat and immediately add the prepared gooseberries. Cover the pot with a lid and leave for 12 hours. Then pour the resulting broth into a separate bowl and remove the cherry leaves. Place 1 ½ kg into the jam bowl. sugar, add 1 cup reserved broth and boil thick syrup. When the syrup is ready, pour the berries into it, bring it to a boil again and cook over low heat for 15-20 minutes, gently shaking the basin and avoiding burning. Cool the finished jam, remove the foam and pour your jam into jars.

10. Indian food invites us to try the original spicy and spicy rhubarb and ginger jam. 400 gr. Wash the rhubarb stalks, remove the rough skin and cut into thin slices. Place the rhubarb in a cooking pot, add 3 tbsp. spoons of grated fresh ginger, 1 ½ cups sugar and 1 teaspoon crushed lemon zest. Place the saucepan on the lowest heat and melt the sugar. Be careful not to burn the sugar! When the sugar is completely melted and the rhubarb is juicy, turn up the heat and bring your jam to a boil. Reduce the heat to low again and simmer the jam for 20 minutes until tender. Cool the finished jam and arrange in jars. Store in refrigerator.

And on the pages of "Culinary Eden" you can always find many new and proven recipes that will surely help you find the answer to the question of how to make jam.

1. Royal gooseberry jam

Ingredients:

Large green unripe gooseberries - 5 cups,
Sugar - 1 kg,
Cherry leaf - 2 cups,
Water - 3 glasses,
Peeled walnut - 2 cups

Cooking method:

Release the gooseberries from the stalks, "flowers", carefully cut and remove the pulp with seeds from the nick, trying to preserve the integrity of the berry. Pour 1 cup of cherry leaf with water, bring to a boil and simmer for 3-5 minutes, making sure that the water remains green. Strain, pour over the berries, put in a cold place for 24 hours. Prepare the second glass of cherry leaves as follows - remove the rough parts, divide each leaf into 4 parts. Drain the cherry broth from the berries and put a piece of cherry leaf and a piece of walnut into each berry, sprinkle the berries with vodka. Add sugar to the strained broth and cook the syrup over low heat for about 15 minutes (make sure that it does not turn pink!). Pour the berries into the prepared syrup and cook for 15 minutes. IMPORTANT! - Cool down very quickly! - to keep green.

2. Mint jam

‣ First way

250 g of mint leaves, 1 kg of sugar, 2 lemons, 0.5 l of water.

Rinse mint leaves with stems, dry slightly and chop. Finely chop the lemons along with the peel. Put everything in a saucepan and boil for 10 minutes. Leave for a day.
After that, squeeze the mixture, filter the infusion, add sugar to it and cook until tender. Pour hot jam into boiled jars and immediately roll up.

‣ Second way

400 g of mint leaves, 1 kg of sugar, 1 teaspoon of citric acid, 1 glass of water.

Wash the mint in cold water, put it in a colander, gently blot with a towel. Pouring into a saucepan, alternate with sugar, taken in the amount of half the prescription rate. Top with citric acid mixed in a tablespoon of water. Shake, cover and leave for 6 hours. In the meantime, boil the syrup from the remaining sugar and one glass of water, remove the foam and pour the mint juice into it. After the prescribed 6 hours, put the mint on the fire and boil over low heat for 5 minutes. Hot pour the jam into sterile jars and roll up.

mint jam

Mint jam is not only unusual and very pleasant in taste, but also good for health: it helps with colds and stomach diseases.

200-300 gr. mint
0.5 l. water (I poured more, I just thought of it and did it right)
1-2 lemons (better taste and smell)
1 kg. sugar (if more water, then more sugar)

So ... collected mint leaves along with twigs and stems (and I also with flowers), lemons, cut together with the "skin" pour water and cook for 10 minutes. Infuse this magical brew for one day. After a day, squeeze the mass, and strain the infusion. Add sugar and cook until done. The word readiness frightened me, but ... I cooked for two hours over low heat, removing the foam. Then later ... after three hours I boiled it again and poured it into jars. It is better to put parchment in the lid so that mold does not appear due to condensation after a while. That's all ... In winter, God forbid you catch a cold, will you have a medicine or just a sweet "summer"

3. " live jam» from raspberries and currants

From raspberries:

For every 1 kg of raspberries: 1.5 kg of sugar. Sort the raspberries and put them in a cup. Cover with sugar and leave for 2 hours. Then mix with a wooden spatula in one direction. Stir the jam for a day until the sugar is completely dissolved. Pour the jam into sterile and dry jars, close with plastic lids and store in refrigerator for about 4-5 months. If you want to keep the jam for a short time, then you can reduce the amount of sugar by 500 gr.

From currant:

For every 1 kg of currants: 1.5 kg of sugar. Sort the currants, remove the stalks so that there are only berries, wash and put on a sieve to drain excess liquid. Transfer the currants to a cup. Cover with sugar and leave for 2 hours. Mix. Blend with an immersion blender until smooth. Pour the jam into sterile and dry jars, close with plastic lids and store in the refrigerator for about 4-5 months. If you want to keep the jam for a short time, then you can reduce the amount of sugar by 500 gr.

4. Kiwi and Lemon Jam

Ingredients:
Kiwi 1 kg,
lemon 1 piece,
juice of 1 lemon,
sugar 900 g

Cooking:

1. Wash the lemon thoroughly with a brush and cut into thin circles. Put in a saucepan along with 100 g of sugar and 100 ml of water. Cook over low heat for 10 minutes.
2. Peel the kiwi, cut into circles and put in a saucepan with lemon circles. Add lemon juice and remaining sugar. Boil. Pour into a ceramic dish and leave at room temperature overnight.
3. The next day, return the jam to the pan, bring to a boil again and cook for 20 minutes, stirring occasionally. Pour into sterilized jars, let cool. Then close and store in a dark, cool place.

5. Orange Peel Jam

Ingredients:

Orange - 3 pcs
Water - 400 ml
Sugar - 300 g
Citric acid (half of an incomplete tsp) - 0.5 tsp.
Ginger (root, optional. You can not add) - 10 g

Cooking:

Wash the oranges thoroughly, pour boiling water over (in order to wash off the wax that is applied so that the orange does not deteriorate during transportation) and clean it in any way convenient for you. I cut the peel in the center so that I got two hemispheres. Then she cut each hemisphere in half and each part into three more strips.

If the orange is thin-skinned, the inside can be left, if it is thick-skinned, remove a little from the inside so that the curls are easier to wrap and they are neater. My oranges were thin-skinned, so I did not remove the inner white part - I photographed it for a sample.

Roll each piece of peel into a tight roll and string on a thread like beads. The thread must be pulled tighter so that the curls do not unfold. Pour orange beads with cold water. Change water two to three times a day. It is necessary to soak the peel for 3-4 days, until the crusts become soft and stop bitter. It's even convenient - you can add the peel as you eat oranges, so the soaking period can be extended by two to three days. After that, boil the crusts 3-4 times for 15-20 minutes, each time changing the water. After each boiling, the peel should be doused with cold water. I did it very simply - I boiled the kettle and poured cold water into a bowl. I boiled it for the first time - I put the beads in a bowl of cold water, poured fresh hot water into a saucepan and put the peel back in. And so several times.

Now we need to weigh the peel. I took three oranges - it turned out exactly 200 grams.
The proportions for jam are as follows - 1.5 times more sugar, twice as much water. If you do not have scales, I give other proportions: for 10 oranges - 1 kg of sugar, 1-1.2 liters of water and 1 tsp. citric acid (or juice of half a lemon). I read such proportions in another recipe, but I did it myself as indicated above.

So - peels from 3 oranges (200 g), 300 g of sugar, 400 g of water, (as a gag - 10 g of ginger root cut into small pieces) put in a saucepan and cook until lightly thickened - the syrup should be quite liquid , similar after cooling to very liquid honey. Add citric acid before removing from heat. We remove the threads after the jam has cooled. Pour into a clean dry jar. The output turned out to be a little more than a 0.5 liter jar. How much is stored - I can not say. I had a jar of jam at room temperature for only a week.)) They ate it very quickly.))

6. Raspberry jam with vanilla

Ingredients:

250 g raspberries
Juice of half a lemon
2 tablespoons
500 g sugar
Vanilla (1 vanilla bean / 1 tablespoon vanilla)

Cooking:

Put raspberries, juice and 2 tablespoons of water in a saucepan and bring to a boil. Reduce the temperature and leave to cook for 5 minutes. Add sugar and stir until completely dissolved. Scrape off the vanilla pod and let it simmer for another 10 minutes. Taste the jam and if it is not ready, leave to cook for another 5 minutes. Pour the jam into a jar and serve.

7. Blueberry Jam

Ingredients:

1kg blueberries
1.2-1 kg of sugar
2-3 grams of citric acid

Cooking:

Transfer the prepared blueberries to a cooking bowl, pour hot 70% sugar syrup (700 g of sugar per 300 ml of water) and soak in the syrup for 3-4 hours. After that, cook over low heat until fully cooked, removing the foam. At the end of cooking, you can add citric acid. Pack hot blueberry jam in prepared, heated jars. Pasteurize at 95°C: half-liter jars - 10 minutes, liter - 15 minutes.