How it is correct to cook jam? Advice to the beginning hostesses of
there will come the summer Soon - it is time not only rest, but also active preparation for winter. Practically in all kitchens of the country work is humming in the summer, preparations become, greens and fruit dry, salads are cut and, of course, jam cooks. There is a set of secrets of successful preparation of a sweet delicacy. I also want to acquaint you with some of them in this article.
of Berry, intended for jam, it is better to collect in sunny, dry weather in day of cooking. The berries broken during a rain absorb in themselves a lot of moisture. From - for it in jam they will boil soft, and the delicacy will turn out watery. Berries have to be ripe to the same extent - then jam will be more tasty.
Before jam making from strawberry or wild strawberry of berry pour granulated sugar and 2 - 3 hours allow them to stand.
For removal of stones from cherries skilled hostesses advise to use a kostochkovybivatel. It will accelerate work and will protect berries from damages.
The ware for preparation has to be wide, but not high that liquid evaporated quicker. Bowls on 2 - 4 kg of berries are most convenient. In big capacities gentle berries will get out of a shape and jam will become more similar to jam. Capacities for jam making have to be ideally pure. It is impossible to use ware on which there is a rust or spots of an oxide. Before each preparation the ware is cleaned soda, washed out boiled water and dried.
We begin to cook jam from syrup. In a bowl fill sugar and water (proportions according to the recipe) and boil until sugar completely is not dissolved. Then put berries and cook. The first 5 - 10 minutes fire has to be weak that there was no lot of foam, then it is increased.
The skin in the course of preparation needs to be removed a spoon or a skimmer and to pour out in deep ware. It is obligatory to clean a skin as from - for it jam can turn sour.
That berries were not wrinkled, each 5 - 7 minutes the container with future jam need to be removed from fire.
Readiness of jam is checked so...
Berries do not emerge on a surface, and are evenly distributed in syrup.
The syrup drop if to pound it between fingers, forms a viscous thread.
The drop which is poured out on a saucer does not spread, and keeps a form.
Many fruit and berries (apples, apricots, plum, a quince) become transparent.
When jam is already cooked, it has to cool down. Then it is poured in pure and dry ware. It is impossible to cover jam at all. It is better to use a gauze or parchment paper for this purpose.
Glass jars for jam carefully wash out with soda, rinse with hot water and dry. Shift jam in dry hot banks.
Store jam in dry cool the room. Banks close parchment paper, then a cardboard circle, then again parchment paper, then tie up a twine. The twine is previously moistened. Drying, it will densely pull together to bank and will not allow air to get to jam.
If jam became candied, it is spread from cans in a basin, add 3 tablespoons of water on 1 kilogram of jam, on weak fire brought to boiling and cooked 5 - 8 minutes, constantly stirring slowly. Hot jam is displayed in banks, cooled and corked.
Jam which began to wander (to sour) needs to be digested immediately, having added 200 grams of granulated sugar on each kilogram of jam. Jam at the same time strongly foams. A skin it is necessary to remove and stop cooking. When jam ceases to foam, it is spilled on banks, cooled and corked.
Following this simple advice, even the beginning hostess will be able to cook tasty jam and to please the family with own hand prepared delicacy in the winter. Dare and everything will turn out!