How to cook jam

Jam is not just a traditional delicacy, but also a great opportunity to focus with vitamins all year round. However, only correctly welded jam will retain all the beneficial properties of berries and fruits. Here are the main subtleties of the preparation of a useful dessert.

1

Choose dishes to cool jam

For our purposes, a large and deep container of copper, stainless steel or aluminum is suitable. Traditional cookware for cooking jam is a big copper pelvis. Pay attention to the inner surface of such a kitchen utensils: it should not be plated - the product of metal oxidation product, which in no case should in the food. You should not take an enameled dishes: in it a culinary masterpiece is likely to prigit. Do not choose too large tanks - large dishes will require an increase in the duration of the preparation, which will not be better in the result. The optimal option is the volume from two to six liters.

2

How to cook jam - choose fruits and berries

The main component of the jam must be absolutely fresh and have no flaws, be it stains or referring. Ideally, these are the fruit of a straight from the garden, the store is the same product if possible should be local origin. If the berries and fruits are misappropriate or overripe, they will not fit for jam. Also pay attention to the smell of fruits: it is he will define the fragrance of the finished product.

3

How to cook jam - prepare fruits and berries

We sort the berry, removing unsuitable, my and clean them. Smorodina, Malina and strawberries, after cleaning again. For washing berries, we use cold water, holding a product under a crane about 2 minutes. Either washing it in colander. Leave the berries to dry in Swell by 15 or 20 minutes.

4

Prepare a packaging container for cooking jam

We take banks from 0.5 to two liters, carefully for them. It is desirable - with a good detergent, for example, calcined soda. We rinse the cans with boiling water and turn the bottom to the bottom to the water from them. We put the container to the oven for final drying. By the time of packaging, banks should not only be dried, but also fittings.

5

Preparing boiling syrup jam

We smear in the dishes for cooking sugar and pour it with water in the ratio of 1 kilogram of sugar - a half-table of liquid. Cooking obtained on medium heat, mixing sugar until it dissolves. When the mixture will boil, they communicate it one or two minutes. The base for jam is ready if it is enough thick. Only with such a consistency of the syrup berries are not deformed until they are boiled.

6

We combine syrup and berries

Carefully pour the berries into the liquid put on the fire of medium power. Water must completely cover berries. We stir them in the syrup, shaking the dishes circle. Hold the mixed three to four hours so that the berries absorb syrup, otherwise they can shrore and robble.

7

Cook all components

Periodically remove from the surface of the foam - the cause of the discharge of the future product. Watch the fire - it should be uniform. In order for the jam, it is not carrying, gently turn the dishes and mix the berries. Before the end of cooking, boiling is becoming slower, the foam is going to the center, and the berries do not seek to surface. A drop of finished jam has a thick consistency and does not spread. As soon as we found these signs, we immediately turn off the fire to avoid digestion.

Cooking jam in two or three stages for 10-15 minutes, stitching for two or three hours. The total cooking time should not be more than half an hour. If the fruit or berries are well soaked in syrup, can be reduced to one stage cooking duration of 40 minutes.

8

Fasting jam in banks

We lay out the jam in the container in hot - we clock the jar and turn up the bottom, or cold: more sugar is added to the preparation in the jam to ensure the safety of the product, and the bank with finished jam is tightened with paper or cellophane.

Our dessert is ready. If we followed all the recommendations, it does not turn sour, no sugar and will be a delicious source of vitamins at any time of the year.