Cooking basics: how to cook jam and marmalade. Thick strawberry jam for the winter - the best recipes How to make strawberry jam

2017-05-16

Strawberries this year are completely worn out without rain. Therefore, in the evening, under each bush that has suffered during the day, we pour a bucket of water, which, with a terrible rumbling, goes into the ground, as if into an abyss. Well, what can you do - if you want to eat strawberry jam, then you need to drink and feed the berry.

Drinking is easier. Turn on the water and it will flow from the well. True, the counter shows such a sentence after each watering that it is just right to drink valerian. But feeding is a more complicated procedure. You pinch your nose, soak what a long-dead chicken ate a couple of years ago and wait for IT to get wet. Then you dilute this life-giving elixir with water and - under the bush! What don't you to jam out divine berry delighted the eye, the nose and all the other senses!

But the reward for all this torment is yummy, which is usually absorbed faster than it is cooked! My family, especially my husband, has such an idea about strawberry jam: while it is there, it must be eaten!

Strawberry jam for the winter - recipe

Ingredients

• 1 kg strawberries.
• 1.2 kg of sugar.
• Lemon acid.

How to do

1. Wash the berries thoroughly, immersing them in a basin of water, in several waters.
2. Then we knead a little with our hands, sprinkle the berries with sugar, mix this mixture well.
3. After the sugar has dissolved, we begin to cook the jam. Pour no more than a glass of strawberry-sugar mixture into a stainless steel pan, bring to a boil, cook over medium heat, stirring all the time, for 5-7 minutes.
4. During this process, the mixture will first be very foamy, do not remove the foam, then after boiling it will gradually thicken. It is at this moment that we pour the first portion of strawberry jam into a pre-prepared sterilized and dry jar, on the bottom of which we first pour a couple of crystals citric acid.
5. When the jar is full, leave the jam to cool. Cooled jam jars can be hermetically sealed, closed with plastic lids, or simply tied with paper and put in a cold place. Strawberry jam for the winter is ready!
6. Then we repeat the whole process from the beginning until there are no berries with sugar left. The process is laborious, especially when you consider that 10-15 kilograms of jam is cooked at once. There is always a temptation to drop 3 kilos of strawberries and boil them the next day. Especially if I think that my husband will halve the container by morning - he will cook less and less!

   On a note

   Frozen strawberry jam is made using the same technology.

My mother says that this is not jam, but some kind of Golgotha!
But the resulting product has not left anyone indifferent! Color, texture and taste are equally excellent!

If for some reason you don't want to make strawberry jam with so much sugar, you can cheat a little and make jam with pectin!

Strawberry jam with pectin

Ingredients

• 1 kg strawberries.
• 400-500 g of sugar.
• 25-30 g pectin.
• Juice of one large lemon.

How to cook

1. Preparation of berries is carried out in the same way as in the previous recipe. Jam in this way I usually cook from fully ripe strawberries.
2. Pour the prepared berry with sugar and pectin, stir, add lemon juice.
3. Put on medium fire. While stirring, bring to a boil. Cook for 4-5 minutes.
4. Pour into sterilized jars, close with sterile lids, cover with a warm blanket and leave until the jars are completely cool. When cooking, you can add a small sprig of rosemary for every 250-300 grams of strawberries. In the same way, it is quite possible to weld.

Strawberry jam with gelatin

Ingredients

• Strawberries and sugar in a 1:1 ratio.
• 5-6 g of gelatin per kilogram of prepared strawberries.
• 0.5 tablespoon of lemon juice per kilogram of berries.

Cooking

1. Wash the strawberries, remove the "tails", dry on a clean towel. Crush with a "masher" or chop with a blender. Pour in sugar, wait until the sugar dissolves in the secreted juice, stir in the strawberry-sugar mixture.
2. Put to cook on a small fire. From the moment of boiling, cook for about 5-7 minutes. Leave for 5-6 hours to cool the mass.
3. Boil again 10 minutes from boiling point, cool.
4. In the chilled mixture, put dissolved in a quarter cup warm water gelatin, cook for another 5 minutes.
5. We pack the jam with gelatin in sterile jars and close it with boiled lids. We store in a cool place.

For lovers of taste contrasts, I can offer strawberry jam with pepper and balsamic vinegar. Cook jam in any way. Before pouring, put in prepared jars (0.5 liter) of 20 ml balsamic vinegar, 5-6 leaves of green basil or thyme and 10 crushed black peppercorns. This product pairs amazingly well.

During the strawberry harvest period, many gardeners think about how best to preserve the crop, since the period of eating berries in fresh short. Using strawberry jam recipes results in a delicious treat that can be consumed immediately or used as an additional source of B vitamins. winter period. To do this, it is enough to familiarize yourself with the list of options and choose the most suitable one from them.

The main difference between jam and traditional strawberry jam is that when preparing a delicacy, it is not necessary to achieve the preservation of the shape of the berries. Getting a jelly-like consistency is made possible by the use of sugar in recipes. There are many options for preparing treats, ranging from simple recipes without cooking to more complex ones that require the addition of special gelling agents to obtain a thicker product.

For the preparation of jams, copper or aluminum containers are not used, since when in contact with such materials, strawberries acquire an extraneous taste and are saturated with harmful additives. It is recommended to use stainless steel cookware or enamel pots. To stir the treats during the cooking process, it is better to use a large wooden spoon.

Long-term storage of blanks can only be guaranteed by carefully sterilized jars.

How to choose and prepare strawberries

For work, ripe berries are taken without obvious signs of spoilage and rot. For washing, use running water or a basin of water. Berry for jam should be cleaned of sepals and stalks. Making jams involves chopping strawberries in any of the available ways - by hand, by using a blender, meat grinder or pusher. If desired, you can grind the raw materials with a knife.

How to make strawberry jam at home

Strawberry blank can be cooked traditional way in the form of cooking, which allows you to get a product for long-term storage. Connoisseurs of time and effort often use simple recipes“five-minute”, which make it possible to quickly process a large amount of raw materials and immediately get a delicious treat. In the cooking process, you can use the advantages of household appliances, which greatly facilitate the work.

Easy winter recipe

You can make strawberry jam using just 3 ingredients. The lemon in this recipe is responsible for the "correct" storage chemistry. For cooking you need:

• sugar - 800 g;
• berries - 1 kg;
• lemon - 1⁄2 pcs.

The berries, cleared of foreign objects, are crushed with a blender until a mixture of a homogeneous consistency is obtained. Next, the berry base is poured into a container and set for cooking over medium heat, holding from the moment of boiling for 5 minutes. After that, lemon juice is carefully introduced and the process is continued for another 20 minutes with constant stirring. When a foam is formed on the surface, it is removed, preventing the “escape” of the jam. Hot dessert is poured into jars and left until completely cooled.

"Five Minute"

The advantage of the "5-minute" is the simplicity of the recipe and the minimum time required to obtain a treat. To prepare 3 jars of 350 ml, you will need:

• strawberries - 1 kg;
• sugar - 400 g.

The processed berries are laid out in a deep container, covered with sugar and left in the refrigerator for 5 hours. The strawberry base, together with the juice, is transferred to a saucepan, brought to a boil and kept on fire for 5 minutes. After that, the jam is transferred to cool in sterilized containers, which, after rolling, are turned upside down.

In a slow cooker

You can prepare a dessert using the following ingredients:

• crushed strawberries - 3 cups;
• sugar - 600 g.

Crushed berries and sugar are placed in a slow cooker to extract juice, setting the "keep warm" mode. Readiness is determined by the degree of complete dissolution of the sand. Next, the "baking" mode is set, which corresponds to 100-120 C. The mixture is held for 15 minutes, stirring constantly. The first 7 minutes it will actively boil, after which it will gradually acquire density.

with gelatin

Jam of a thicker consistency allows you to get the addition of gelatin, while in the presence of such a component, the amount of sugar is required less. The delicacy option assumes the following proportions:

• strawberries - 600 g;
• sugar - 0.5 kg;
• gelatin - 1 tsp;
• water - 50 ml.

The water in the recipe is needed to dissolve the gelatin. The berries are sprinkled with sugar and ground until smooth with a blender. Within 25 minutes, the mixture is kept on fire, its color should change towards a burgundy hue. Diluted gelatin is slowly introduced into the berry base with constant stirring, keeping on fire for another 7 minutes.

With pectin

You can cook jam with pectin, which allows you to add density to the dessert. For cooking you need:

• strawberries - 1 kg;
• granulated sugar - 700 g;
• pectin - 2 tbsp. l.

With the help of a blender, a puree-like consistency of berries is achieved. Sugar in the amount of 2 tbsp. l. mixed with pectin and injected into the fruit mixture, which is then put on fire to boil. It is kept in this state for 4 minutes with constant stirring, after which it is poured into jars.

Seedless

More delicious jam it turns out pitted, such a delicacy, due to its special consistency, is ideal for sweet toasts. The highlight is that after grinding the berries, the berry base is filtered through a sieve to remove the seeds. Any of the following can be used as a basis traditional recipes. It should be borne in mind that the initial mass of berries is significantly reduced after obtaining the basis for pitted cooking.

In a bread maker

You can make jam with the help of a bread machine, since you do not need to spend time on constant stirring. The dessert is prepared using the following ingredients:

• strawberries - 1.5 kg;
• sugar - 600 g;
• lemon juice - 3 tbsp. l.

Crushed berries and sugar are mixed, fruit juice is added. The mixture is placed in a bread machine for 1.5 hours.

With mint

Mint goes well with strawberries, emphasizing the taste of berries and giving freshness to the dessert. You need the following proportions:

• strawberries - 1 kg;
• sugar - 1.5 kg;
• mint - 1 bunch;
• lemon juice - 100 ml;
• pectin - 2 sachets.

Mint is poured with 1 cup of boiling water for 60 minutes, full of flavor greens water is further used in the cooking process. The berry base is combined with mint infusion, lemon juice and sugar are added and kept in a state of boiling for 15 minutes. Next, add pectin and keep on fire for a couple of minutes.

How to store strawberry confiture

Storage conditions for treats depend on the processing method. The sterilized product can be stored in a room with a temperature regime of 0 to +25 C. The blank without heat treatment must be kept in a cooler place, and the temperature should not exceed +10 C. The average shelf life of strawberry-based desserts is considered to be 1 year, if the composition of citric acid, it is permissible to extend it up to 24 months.

From strawberries you can cook a variety of desserts for the winter. One of the favorite jams of many combines fragrant and healthy treat and a simple recipe. Therefore, every housewife wants to see him on her table on cold winter days. Moreover, strawberry jam can be prepared in any way, depending on the recipe, for example, in a bread machine, slow cooker, in a classic way, with the addition of gelatin, and so on.

Excellent strawberry jam cake

In any pastry, be it pies, buns, rolls, be sure to add strawberry jam as a filling. The recipe is delicious. thick jam will allow this to be done, unlike liquid jam, which will flow out.

You can also use it as an ingredient for kneading dough. Due to its viscous consistency, it can be used in many recipes.

Delicious strawberry jam will give Nice memories about the warm summer in winter, when the gentle sun is so lacking. It is very convenient that when preparing it, you do not need to carefully select the berries, since they still need to be crushed and boiled for a long time.

How to make strawberry jam for the winter?

To make the dessert useful, you should choose the right container for cooking. Do not use pans made of aluminum and copper, as the fruit acid contained in strawberries will react with the metal. You don't want to have their impurities in the jam.

Choose from stainless steel or enamelware, however, everything often sticks to the bottom of the latter, but if you stir often, you can avoid burning. It is also better not to use metal spoons, the most environmentally friendly material is wood.

Banks need to be prepared in advance they need to be sterilized and dried. Along with the usual ones, eurobanks are suitable, but to avoid contact of the jam with metal, and to seal the lids, use parchment. It needs to be placed under them.

Strawberries are sorted before use, removing spoiled or green ones, cut off the stalk and washed several times. You can do this under running water or in a basin. Grind the fruits in advance, for this use a blender or meat grinder, a sieve is also suitable.

Strawberry jam classic winter recipe

This recipe is the easiest and even a novice hostess can do it.

A little time and patience - delicious dessert ready!

The recipe requires a minimum of ingredients:

• Two kilograms of berries and sugar.

Cooking:

Five-minute recipe

This will require patience, as you will have to tinker. However, the result is excellent. Jam retains more vitamins, as heat treatment takes less time, plus aroma and beautiful appearance. Would need:

• Per kilogram of berries and sugar.
• At the tip of the knife is citric acid.

Cooking:

1. We wipe the berry or simply chop it with a knife and put it in a small container. Combine and mix with sugar.
2. Banks should already be sterile and at hand, as they will be needed soon. It is better to take a volume of 200 grams, so that a portion just fits.
3. Pour mashed potatoes with sugar into the prepared pan and bring to a boil. After that, cook for 5 minutes.
4. Put a lemon in a clean and dry jar and pour the boiled jam, roll it up immediately.
5. All other portions are prepared in the same way.
6. After a few days, the delicious strawberry jam will have a thick consistency and can be refrigerated until winter.

Recipe with gelatin

Strawberry jam for the winter is prepared quickly and there is a guarantee that it will thicken well. You should not think that gelatin will spoil the dessert, not at all, it will only give the desired thickness.

You need to take:

• A kilogram of strawberries
• glass of sugar,
• A bag (20 grams) of gelatin.

How to cook:

1. You may have noticed that this recipe requires less sugar. This is not a mistake, gelatin plays the main role of a thickener. The principle of preparation is similar to the above recipes. So.
2. Wash and process the berries, removing the stalks. Then grind or grind.
3. We put all the ingredients in a cooking container at once and turn on the temperature, wait for it to boil. Stir occasionally so that the strawberry jam does not burn.
4. As soon as the mixture begins to boil, reduce the heat and, stirring, cook for 2 minutes.
5. We check the density of strawberry jam, the drop should not spread. If it holds its shape, then the jam is ready and can be rolled up. It is worth remembering that gelatin tends to thicken when cooled.

Recipe in the bread machine

This option is convenient because it is suitable for housewives who do not like to stand near the stove, but prefer to do more interesting things while something is being cooked. Need to stock up:

• A kilogram of berries.
• Sugar in the amount of 1.5 kg.
• Juice from half a lemon.

How to prepare strawberries for the bread maker:

1. Wash the berries and remove the stem. This recipe allows you to do without a sieve and other utensils, you just need to cut it into several pieces.
2. Fill the bowl with berries and sugar, add lemon juice. It is necessary to give the jam a beautiful color. We close the bread machine and set the arrow to the “Jam” or “Jam” mode.
3. Everything, now nothing depends on you, then you need to trust smart technology. She'll be done in about an hour. Do not be upset if the jam turns out to be watery, over time it will acquire the desired consistency.

Recipe with pectin

This method of making strawberry jam for the winter will not take much time. Thanks to pectin, the jam will quickly acquire the desired density, which means it will retain more vitamins, because of which we, in fact, started all this.

What is required for this:

• A kilogram of strawberries.
• Sugar - half a kilogram.
• Pectin - pack.
• A teaspoon of lemon juice.

Cooking:

1. Berries are washed and processed. We grind in any way, at our discretion.
2. Fill the container with strawberry mass and add pectin. Mix thoroughly.
3. On the stove, turn on medium heat and wait for it to boil.
4. Reduce the temperature to a minimum and add sugar.
5. We constantly interfere.
6. Cooking lasts 5 minutes, at the end lemon juice is added. You can not add the latter if there is no desire.
7. We put the jam in jars immediately after removing from the fire and roll up the lids.

Strawberry jam can be prepared not only for the winter, but also used as summer dessert. For maximum benefit, do not leave it on fire for more than 10 minutes. Allow time to cool completely and transfer to jars. Keep wonderful sweet strawberries can be in the refrigerator. The dessert is not thick enough, but if you put it in a cool place, it will acquire the necessary consistency.

So, strawberry jam, unlike jam, has a good viscous structure, which allows it to be applied to a bun or toast without any problems. Plus, it tastes great and smells amazing!

Who in our time has not heard of jam? A delicacy with an English name has firmly entered the life of a modern person. What is the use of jam and when can it be used? You will find answers to these questions below. And the following content of the article will help you find the question of interest.

The difference between jam and jam, confiture and marmalade

Jam, jam, confiture, jam - what sweet words! Their mere mention brings to mind delicate fruit and berry aromas and wonderful taste.

Jam is sweet dessert obtained by boiling fruits or berries with sugar.

The main difference between jam and similar products - jam, confiture or marmalade - is a jelly-like consistency. Jam is much thicker than jam, but more liquid than jam. These qualities make it possible to successfully use jam for sandwiches or pie fillings.

For cooking jam, it is better to use fruits and berries with a lot of pectin. These include all citrus fruits, gooseberries, currants - black and red, sour apples, plums.

You can make jam from any other fruit, but it is better to add lemon or orange zest to them for better gelling. An excellent option would be a fruit and berry combination of sour and sweet fruits. This will increase the natural content of pectin and taste jam with a new, unusual taste.

Unlike jam, where the fruits are pre-ground or pureed, chopped fruits or berries are used to make jam. In the process of cooking, they boil soft and lose their integrity. This jam is not like jam or confiture.

Another difference between jam and jam is that overripe or crumpled fruits cannot be used to make jam. The pectin content in them is not enough to obtain the desired jelly-like consistency, so the jam will turn out to be liquid.

The benefits and harms of jam

Jam is slightly inferior to jam in terms of preserving vitamins and nutrients. This is due to the fact that the jam is subjected to a longer heat treatment. Not everyone useful material can withstand such a test.

But this does not detract from the benefits of jam. This dessert was and remains one of the most healthy sweets. Vitamins and trace elements preserved in jam can help health, for example, during a cold or autumn blues.

Orange jam is good for beriberi and disruption of the digestive tract. It also helps to lower blood pressure.

Blueberry jam strengthens blood vessels, contributes to the normalization of the heart, slows down the aging process of cells. And, of course, blueberry jam has a beneficial effect on vision!

Raspberry jam will be indispensable for colds. It supports the immune system well and has an antipyretic effect.

Apple jam lowers the level of cholesterol in the blood, and lingonberry strengthens the immune system. Each jam retains beneficial features fruits and berries from which it was prepared.

But only homemade jam will have such pleasant properties. Artificial preservatives and dyes are added to the store product. They not only negate all the benefits of jam, but can also be dangerous: for example, cause allergies or poisoning.

Subtleties of making jam

Features of cooking jam

Proper jam starts with proper brewing. Often, novice housewives ask themselves the question: how to cook jam so that it turns out thick and tasty?

The first step towards good jam- Choice of utensils Jam, like jam, should be boiled in a wide saucepan or basin with a thick bottom. A large surface area from which the liquid evaporates is the first component in achieving the desired consistency of the jam.

Rinse the fruits and, if necessary, remove the seeds. Cut fruit into small pieces. In a bowl or saucepan, combine the ingredients according to the recipe. To ripe fruits, you can add a little unripe. This will increase the gelling of the jam.

It is important to observe the proportion of fruit - sugar. It is better to take the amount 1:1 or reduce the sugar content. Otherwise, you risk interrupting bright taste fruits.

The main rule of jam cooking is compliance temperature regime. The first 10 - 15 minutes the fire should be strong. After, when the fruits give juice and boil, you need to reduce the power of the flame. Jam should boil constantly, but not much. To do this, adjust the fire a little - reduce or increase.

And you need to stir the jam constantly. For this, a wooden spatula or spoon is best suited. Be sure to run it along the bottom and walls of the pelvis. So the jam will not stick, and it will become much easier to wash the dishes after cooking.

How to determine the readiness of jam?

Jam is a rather capricious product. To cook it correctly, you need to meet many conditions. Be careful when boiling jam: it is quite easy to spoil it.

Reliable checking of the readiness of jam consists of three stages.

1. Checking the bottom of the dishes. Run a wooden spatula along the bottom of the basin or pot in which the jam is being cooked. If the mass did not close immediately, then the jam is almost ready.
2. Spoon check. All culinary forums and websites advise checking the readiness of jam in this way. Scoop out some hot jam with a spoon and let it drip off. Sweetness should flow in a thin stream, and not fall in drops.

Scoop up a spoonful of jam again and let it cool down. The finished jam will fall off the spoon in a jelly-like chunk instead of dripping like a hot product.

1. Platter check. Pour hot jam into the center of a small saucer and wait a minute. Place the saucer upright. Ready jam will not flow, but will remain in place.

What to do if the jam turned out to be liquid or not thickened?

Cooking jam is the anticipation of real English breakfasts with tea and toast. And, now, when the sweetness is almost ready, an unpleasant thing turns out: the jam turned out to be too liquid. Has the pleasure of spreading jam on toast or adding it to pies "been covered with a copper basin"?

Even in this case, the jam can still be saved. There are at least three ways to thicken too thin jam.

In cooking and home economics forums, the number one tip is overcooking. So excess water evaporates from the jam, and the dessert acquires the desired consistency.

Is this method good? Together with the excess liquid, useful substances and vitamins leave the jam. Additional heat treatment destroys the remaining micro and macro elements, making the jam thick but unhealthy.

Some cooks have the idea to add a little starch to the liquid jam. In jelly, you can! Why not do the same with jam?

Sometimes starch gives jam a specific flavor. But, in the end, it all depends on the manufacturer and the amount of starch. You need to add about 1 tablespoon per glass of jam.

As a thickener, it is better to give preference to semolina, not starch. Semolina will definitely not add an unwanted taste. For a glass of jam, you will need from 1 teaspoon to 1 tablespoon of cereal, depending on the initial consistency. Mix semolina with jam and leave for a quarter of an hour until the cereal swells.

They operate in a similar way breadcrumbs or ground nuts. But in this case, it is not always possible to achieve the desired result.

How to make thick jam?

You can make jam from any fruits or berries you like. But the thickest it is obtained from acidic fruits containing a large amount of pectin: all kinds of citrus fruits, apples, peaches, nectarines or pears.

To naturally increase the gelling properties of other fruits, add pieces of lemon or orange peel when boiling jam. On the palatability this will not affect the dessert, and the consistency of the jam will turn out many times better.

Sometimes experienced housewives It is advised to add some unripe fruits to good berries and fruits for jam. The acid present in them also increases the gelling properties of the jam.

In extreme cases, you can add store-bought pectin to the jam.

Why does jam leak out of pies?

The first thing that comes to mind is that the pie jam was too thin. In this case, the filling needs to thicken a little. You can read more about how to thicken jam here.

If the consistency of the jam is not satisfactory, then the whole thing is in the test. It could turn out to be too thin, and the jam that boiled during the baking process simply broke the unbaked barrier. A poor-quality pinch may also be to blame - the place where the edges of the dough stick together.

Too high an oven temperature can also cause jam to leak out. Heating up quickly, it will seep through the forming pulp of the pie.

What to do if the jam fermented or turned sour?

The first step is to try to save the dessert. Pour the workpiece into a wide bowl, add sugar at the rate of 0.5 kg of sand for 1 kg of jam. Boil the jam for 10 - 15 minutes and pour into sterilized jars.

If after that the jam remains spoiled, then it can be used for other home-made preparations: wine or moonshine.

Measures of jam

Amount of jam in:

• Teaspoon: 5ml.
• Tablespoon: 15ml.
• Faceted glass: 200 ml or 200 g (when filled to the rim of the glass).
• Ordinary glass beaker: 250 ml or 250 g (whole glass).

jam calories

Calorie content of a teaspoon of jam - 11 kcal; dining room - 35 kcal. The calorie content of 100 g of jam is 238 kcal.

The numbers may vary slightly depending on the type of jam.

The nuances of eating jam

Can jam be diluted with water?

Often, housewives, especially mothers, ask themselves: is it possible to cook compote from jam?

Jam is a self-sufficient product. It is not at all necessary to cook compote from it, because jam is a ready-made sweet. You can simply dilute it with water. You will get a wonderful compote or fruit drink, which can also be given to children. Of course, if the child is not allergic to the components of the dessert.

Is it possible to jam in the post?

Jam consists entirely of plant products. Formally, it is considered lean food. But jam is still a dessert. Therefore, each fasting person decides for himself how much sweets are allowed during the period of spiritual abstinence.

And do not forget about the true purpose of the post. Without spiritual purification and abstinence, fasting turns into an ordinary diet. Is this what you are striving for?

Is it possible to jam during a diet?

Jams and preserves are considered one of the healthiest sweets for a reason. Thanks to proper cooking they contain vitamins and microelements, which are especially needed for a losing weight person.

A complete rejection of sweets is the most common way to start a diet. But it has long been established by doctors that such a sharp change in diet is harmful to the body. In addition, the psychological factor comes into play. Refusal of favorite sweets can lead a person into a depressed state and cause an early breakdown in the diet.

Therefore, it is better to stick to a certain daily calorie intake. And jam will allow you to include sweets in your diet!

One - two spoons of jam per day will fit into 50 kcal. It's not that much. And it is unlikely that you will eat more - spread it on toast or take a spoon for tea.

Such an amount of jam will be useful even for a losing weight person.

Is it possible to jam with gastritis?

Gastritis is a long-term, chronic disease. His treatment can take months or years. Is it possible to afford a little sweet treat - jam during gastritis?

Jam does not contain a large number fats. Therefore, doctors sometimes allow it to be eaten. Of course, in small quantities and not during an exacerbation of the disease.

Be sure to consult with your doctor before adding jam to your diet for gastritis.

Is it possible to jam with pancreatitis?

Pancreatitis is a serious disease associated with inflammation of the pancreas. Therefore, foods containing heavy fats should be completely excluded from the diet.

Jam does not apply to such products. But during an exacerbation of pancreatitis, sweets are strictly prohibited. It's not even about the sugar content, but about the presence of so-called "fast carbohydrates".

If the disease has passed into the stage of remission or weakening, then the list of acceptable products is expanding. With pancreatitis, you can eat and jam, but in fairly limited quantities.

Is it possible to jam while pregnant or breastfeeding?

There are no significant food restrictions during pregnancy. You can eat and jam, but in moderation.

A breastfeeding mother should carefully monitor her diet. Jam should be introduced into the diet gradually, starting with one or two tablespoons per day. Be sure to watch the baby's reaction. If colic or allergies are not observed, you can continue to eat jam.

It is worth starting with jam from "dull" fruits - gooseberries, apples or pears. And only after that you switch to “bright”, red jams - cherry, strawberry and the like.

Jam is not only sweet for dessert. It retains useful substances from fruits and berries. Jam will be a wonderful reminder of a sunny summer, as well as support for health and Have a good mood long winter.

Have you picked fruits - berries and decided to make delicious jam for the winter? Simple and proven by many housewives recipes for such sweet preparations, with photographs and step by step instructions will help you prepare. Using detailed recipes from the photo - sweet treats from berries, fruits and even vegetables at home can be prepared quickly and easily, and the jam will come out thick and uniform.

Delicious homemade jams are a healthy treat for tea, ready stuffing for pies or an ingredient for gourmet desserts. This section contains best recipes with which experienced housewives and beginners will cope.

The best recipes with photos

The last notes

Cherry plum belongs to the plum family, and outwardly it is very similar to them. The color of the fruit can be very diverse: yellow, burgundy, red and even green. Inside the cherry plum there is a large drupe, which in most varieties is very poorly separated from the pulp. The taste of the fruits is rather sour, but this does not prevent them from preparing amazing dessert dishes. One of them is jam. Today we will try to understand all the intricacies of the process of preparing this delicacy at home.