During the period of billets for winter, the jam is given not the last place. But so that the delicacy is tasty, kept for a long time, was attractive to appearance, you need to properly weld the syrup.
Syrup for jam is a solution of sugar or honey, diluted in a certain proportion to water or fruit juice.
How to cook water syrup for jam
Most recipes prepare syrup from sugar dissolved in water, then berry raw materials are laid in it. Consider a universal option when one kilogram of fruit is the same sugar.
- In a wide, but low aluminum dishes, pose 1 kg of sugar and pour 400 ml of water.
- Put the container on the middle fire, boil the mixture by stirring the spoon. Boil three minutes. To avoid yellowing the product, do not allow the liquid sticking to the bottom.
Warning: Do not interfere with the syrup after dissolving sugar. This causes crystallization and formation of lumps.
- If the solution is miserable, enter a tablespoon of whipped protein. The heating of the protein will come and will rise in the form of a foam to the surface along with an outsider garbage. Remove it with a spoon, and strain the syrup through the gauze.
- Back to negotiate the liquid for a couple of minutes. Add 1/2 h. L. citric acid so that sweetness is not suiced.
Syrup is ready, lower the necessary berries and prepare the jam, according to the recipe.
How to cook juice syrup for jam
The original configure is obtained if you use juice instead of water. For example, we consider how the syrup from the black currant juice for jam from the raspberry is made.
- Pour 250 ml of juice into the sovereign, add 800 grams. Sahara. Dissolve the mixture on the messenger heat, boil 2 minutes. Remove the foam.
- Pour the liquid into the pelvis, put it on fire. Give juice boiling, enter 5 drops of fruit essence and gently, put the raspberries.
- Wait until the fluid scores the key, go to the minute, then arrive gas and cook for 10 minutes. Next - turn off the stove.
- Jam is preparing stages, with intervals between cooking - 25 minutes. Pure cooking time - one hour. If you comply with such technology, the berries will not soften, will remain integer and evenly distributed in the tram, transparent syrup.
Tip: Sugar, settling on the walls of the basin, remove the wet napkin, otherwise it causals crumbs into syrup.
The cooled delicacy spread over jars, block with tight paper, tie up to the rope.
How to cook honey syrup for jam
Tasty and unusual jam comes out if instead of sugar cook syrup from honey. Fruit raw materials takes any, vanilla, cinnamon, spicy herbs are added. Of course, such a workpiece should not do a lot - it will be expensive, but you need to experiment and pluck a couple of jars. Creeping honey syrup for rowan jam. It will take: 1 kg of red rowan, 700 gr. Flower honey, 300 ml of water.
- Berries shot after freezing, wash. Place in the container, fill with water, leave for a day.
- Next, blanch the rowan in boiling water for 10 minutes, sweep on the sieve, substitute under the stream of cold water.
Tip: Water after blanching Do not thump, leave for cooking syrup.
- Lay the berries on the baking sheet and put the oven for 40-50 minutes to 50-50 minutes.
- In a rowan brave, boil one carnation, Badyan asterisk, two leaves of mint.
- Fluid additives remove. When the composition cools, put honey into it. Bring the mixture to a boil, tapping three minutes, stirring.
- Enter the berries, boil a quarter of an hour, then remove the workpiece.
- After 12 hours, JVER jam, it will take about half an hour. Walk down in jars, roll up.
Such a delicacy apply to tea after a bath or to a festive feast on the occasion of the arrival of your beloved relatives.
Cook the jam from any fruit, berries, vegetables, most importantly, accurately observe the recipe for the preparation of syrup, and from what to do it, choose yourself.
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