How to make jam for the winter?

How to make jam for the winter?

In principle, making jam is very simple. For its preparation you will need berries or fruit (and some even manage to make jam fromvegetables, for example, pumpkins or zucchini), sugar and water for syrup, sometimes spices and citric acid. And if you are making jam from juicy berries, then even water is not needed.

The main thing - have the patience, because you will need to follow to see the fruit in thesugar syrup is not burnt, and then instead of jam will turn caramel. The preparation of jam can go from several hours to several days (if it is brewed in several receptions).

Cherry jam

Cherry can be cooked with bones or without. We will tell you about the second method, so that in the winter you can enjoy the taste of jam without being distracted by spitting out the bones. To make jam from cherries, we will need:

• 
  1 kg of cherry
• 
  1 kg of sugar
• 
  0.5 tbsp. water

We sort out the cherries, clear them of debris, remove the stems and thoroughly wash them in cold water. We let the water drain and remove the bones from the berries.

Fold the cherry without pits in the enameled basin and pour the sugar (cherry layer - a layer of sugar, and so several layers). We give cherry a few hours to let her juice.

We put a basin with a cherry on the stove and heat it,stirring constantly, until the sugar dissolves. Bring the jam to a boil and cook until cooked on a moderate fire (this jam is prepared in one step). Do not forget to remove the foam from the jam.

Apricot jam

Jam from apricots can be cooked in various ways: with bones and without, from whole apricots and halves. We suggest you make jam from half of apricots. For cooking apricot jam we will need:

• 
  1 kg of apricots
• 
  1 kg of sugar
• 
  1.5 tbsp. water

For this jam it is best to take large apricots, from which the bones are easily removed. Apricots are mine, cut into halves and remove pits.

We prepare syrup from water and sugar. When it boils, we put in it halves of apricots, bring to a boil, cook for 2-3 minutes and put it away for the night in a cold place. For flavor, you can put in the jam 3-4 kernels from the bones of apricots.

The next day, cook the jam over low heat until cooked, remembering to stir it.

Jam from gooseberry

If you have gooseberry growing in the garden, do notbe lazy and cook a couple of jam jars from it. Jam from these berries can be cooked in different ways, we will tell you how to make a jam of gooseberry in Polish. For this we take:

• 
  1 kg of gooseberry
• 
  1.5 kg of sugar
• 
  1.5 tbsp. water

The berries of gooseberries are sorted, my and we are piercingtoothpick. Punctured gooseberries need less cooking, which means that it will not boil and will retain vitamins. 2-3 minutes we blanch the berries in boiling water, we cool.

We make syrup from water and sugar and fill them with gooseberries. Cook the jam over low heat, stirring constantly. When it boils, turn off the fire and set it for 8-10 hours in a cold place.

Then again bring the jam to a boil, cook for 3-5 minutes and again we stand for several hours in the cold. We repeat this two more times and cook the jam until ready.

Bon Appetit!