We cook the right jam. How to cook jam Blackcurrant jam without sugar

Before we proceed directly to making jam, I want to tell you a few chips that will come in handy in the process of making jam.

1.Before boiling jam with cherries or cherries, you need to soak the berries in salted water, at the rate of 100 g of salt per 10 liters of water, this will get rid of the worms, if they are there.

2. The ratio of cherries and sugar is 1: 1, you can 1 kg of cherries per 800 g of sugar or 1 kg of berries and 0.5 kg of sugar, adjust yourself.

3. Instead of lemon juice, you can add a pinch of salt to the jam, this enriches the taste, but the salt is not felt.

4. If you plan to store the jam for a long time, you need to add gelling powder for jam, or a handful of green gooseberries.

5. In order to avoid foam, when cooking jam, you need to add 1 tbsp. butter, the foam will disappear. Butter will not affect the quality of the jam.

6. To preserve color, add 1 tbsp. lemon juice.

Cherry jam recipes with and without pits

Cherry jam with pits five minutes

We need:

• 1 kg cherries
• 800 g sugar
• 5 g jam gelatin

Preparation:

1.Wash the cherry and cover it with sugar, leave it for at least 4 hours, preferably overnight. Add gelatin, stir and put on low heat, simmer.

Be sure to remove the foam and stir. From the moment it boils, cook for 5 minutes.

2. Ready jam, pour immediately into sterilized jars and roll up.

Pitted cherry jam

We need:

• 2 kg cherries
• 2 kg sugar

Preparation:

1.Wash my cherry, peel it. Currently, there are special cleaning machines,

I use the old-fashioned way, free the cherry from the pit with a pin (paper clip).

2. We do not throw out the seeds, add sugar to them and the resulting juice, when peeling cherries, and set to cook until the sugar dissolves.

Then we remove the foam and take out the bones, they can be thrown away, we will no longer need them.

3.In the resulting syrup, pour the cherries and cook until the first boil,

turn off the heat and leave for a day. Then we boil the jam for 40 minutes and pack it in sterilized jars.

Pitted cherry jam with almonds

According to this recipe, we also cook jam with raspberries and strawberries.

We need:

• 1 kg cherries
• 0.5 kg sugar
• 30 ml lemon juice
• 1/4 tsp ground cinnamon
• 20 g jelly for jam
• 150g almonds can be substituted for any nut)

Preparation:

1.Wash my cherry, peel it and fill it with half the sugar norm, leave it for 4 hours. During this time, the cherry should let the juice flow, about 300 ml, if less boiled water is added.

2. Mix the cherries with gelatin, the remaining sugar, ground cinnamon, lemon juice and almonds, mix everything, bring to a boil.

Cook, with stirring, over low heat for 10 minutes.

Important: for diabetics, we cook jam with fructose or stevia.

Sweet cherry jam recipes with bone

We need:

• 1.5 kg cherries
• 1 kg sugar
• 100 ml of apple juice can be canned or nectar)
• 1 bag of vanilla sugar
• 1 tsp cinnamon with sugar, optional

Preparation:

1.Wash the cherries.

Advice: so that the berries do not boil over, soak the cherries in a soda solution for 30 minutes (1 tsp of soda for 1 liter of water).

2. Fill the sugar with juice and put the syrup to cook over low heat.

3. Put the vanilla sugar and cherries, stir and bring to a boil.

After boiling, cook for 15-20 minutes, do not forget to remove the foam. Add the cinnamon 10 minutes before the end of cooking. We close it hot in jars.

Yellow Cherry Jam Recipes

You can tell a lot about the benefits of yellow cherries, but I want to say from my own experience. My children, in childhood, and my grandchildren suffered from acetone, I don't know how in other cities, but in Odessa, children get sick with acetone very often, I can't say what is called correctly, from a medical point of view, but the point is not this. So, yellow cherries are very helpful in this matter, in any form.

We need:

• 1 kg yellow cherries, peeled
• 1/2 lemon
• 300 g sugar
• 1 tbsp. boiled water

Preparation:

1.Washed cherries, peel them with such tools.

2. We transfer it to the cooking bowl, and fill it with boiled water, add sugar. We put on low heat and with stirring, cook for 3-5 minutes.

3. Cut the lemon into thin slices, pre-wash and pour over with boiling water, be sure to remove the seeds, otherwise it will taste bitter. Add it to the cherries and boil for 10 minutes, you can just cover, remove from heat and let stand for 10 minutes, then boil for 10 minutes and put in jars and roll up.

Pitted cherry-cherry jam

We need: (jam yield 1.6 kg)

• 1 kg cherries, pitted
• 1 kg cherry, pitted
• 1.5 kg sugar

Preparation:

1.Pour the prepared cherries and cherries into a saucepan, add sugar and put on the fire, mix,

after boiling, take out the berry,

and we continue to boil the syrup for about 30 minutes.

2. Return the berry to the syrup and cook over low heat for 10 -15 minutes, put in a sterilized dish.

Gooseberry Jam Recipes

Emerald Green Gooseberry Jam

We need: (yield 3 liters of jam)

• 2 kg gooseberries, green
• 2 handfuls of cherry leaves
• 5 tbsp. water (1 tbsp = 250 ml
• 2 kg sugar

Preparation:

1.Pour water into a saucepan and put the washed cherry leaves, bring to a boil and boil for 15 minutes, then take out with a slotted spoon, set aside 1/3 of them, the rest can be thrown away.

2. Wash the gooseberries, cut off the tails and prick with a toothpick in 2-3 places, this must be done so that the berries do not turn into gruel.

3. In the decoction of the leaves, add sugar and cook until the sugar dissolves. Then, pour the berries with this syrup, in portions so that they do not burst, leave for 5-6 hours. You can do this in the evening and leave it overnight.

4. Then put on low heat, boil for 2-3 minutes, cool for 6 hours, then put the remaining leaves, mix and cook for 5 minutes.

Transfer the finished jam to sterilized jars.

Raw gooseberry jam

We need:

• 1 kg gooseberry
• 1 kg sugar
• 2 oranges (lemons)

Preparation:

1.Washed gooseberries, mince with orange, skinned, pitted.

2. Add sugar to this mixture and mix thoroughly until smooth, let stand overnight.

3. In the morning, arrange in sterilized jars, cover with nylon lids and store in the refrigerator.

Tip: Jam, can be distributed in plastic bags or glasses and frozen in the freezer.

Any berry jam recipe

According to the recipe, you can cook jam from currants, raspberries, strawberries, blueberries, etc.

We need:

• 1 kg of any berries
• 1 -1.2 kg sugar

Preparation:

1.We fill the berry with sugar and leave it overnight.

2. Then put on fire and boil. To avoid the appearance of foam, put 1 tbsp. butter, and to preserve the color 1 tbsp. lemon juice (OPTIONAL). Cook for 5 minutes, remove from heat and cool until the next day.

3. Next morning, boil for 20 minutes. We roll the finished jam into jars.

Raw cranberry jam

For a 3 liter jar of cranberries = 2 kg of sugar, 2 oranges, 1 lemon, pass through a meat grinder, mix, add 2 tbsp. vodka. We put them in jars and close them with nylon lids, you can store them in the basement.

Black currant jam

1st option

We need:

• 1 kg black currant
• 1 tbsp. water (1 tbsp = 250 ml)
• 1.5 kg sugar

Preparation:

1.Pour the currants with water and put on the fire, bring to a boil. Put sugar in small portions, each time we wait until it dissolves.

2. From the moment of boiling, cook for 5 minutes and distribute the finished jam among the jars.

2nd option

We need: 1 tbsp = 250 ml

• 7 tbsp. currants
• 9 tbsp. Sahara
• 3 tbsp. water

Preparation:

1. Boil the water, lay the currants, bring to a boil, then add sugar and boil for 20 minutes. Cork in sterilized jars.

Sugar-free blackcurrant jam

We need:

• 1 kg of currants
• pot of water
• towel or pot holder

Preparation:

1. Put the pot of water on the fire, put a towel on the bottom.

2. Fill a 0.5 liter jar with currants and put in a saucepan with water. We warm up, as the berries settle in the jar, add the berries, and do this until the jar is full, with the top warmed up. Roll up the jar tightly, store in the basement.

Raspberry jam

We need:

• 1 kg of raspberries
• 800 g sugar

Preparation:

1. Cover raspberries with sugar and leave overnight.

2. Cook the next day, over medium heat for 5 minutes, from the moment of boiling.

3. Ready jam, pour into jars, wrap and leave to cool.

Raspberry jam without cooking

Preparation:

1. Mix 1 kg of berries and 1 kg of sugar and beat in a blender. Pour into jars, cover with nylon lids, store in the refrigerator. Or pour it into plastic cups, cover with cling film and freeze in the freezer.

Video: How to sterilize jars and lids

If you read the comments after watching the video, you will learn even more ways to sterilize lids and cans.

Enjoy your tea in winter!

Fruits cooked in sugar syrup. To make jam, you need to take fruits and berries not only of good quality and without damage, but also of a suitable degree of maturity: unripe fruits are not juicy and aromatic enough, and overripe ones are boiled down. It is important to sugar syrup evenly soaked the fruits - then they do not deform and do not float. Do not cook the jam over high heat: at a high temperature, the juice inside the fruit begins to boil, which interferes with the penetration of the sugar syrup.

Secrets of the perfect jam

To make the jam flawless, there are a number of tricks. Some fruits are blanched, peeled, berries (for example, gooseberries) are pricked. There are berries that are pre-sprinkled with sugar and left for 8-10 hours. Sometimes they use multiple boiling - but do not overdo it: the total duration of all boils is no more than 30 minutes. Despite the fact that you want to cook more jam, and the temptation to take a huge saucepan and load it completely is great, remember: no more than 2 kg of fruits are cooked at the same time!

How to determine readiness?

To understand whether the jam is ready or not, there is an old method: if a drop of jam does not spread on a cold saucer, it is ready.

How to store the jam?

There are three methods: hot pouring, pasteurization and cold pouring. Each method of preserving jam has its advantages - but whichever you choose, be aware of the dangers that lie in wait for your jam.

How can you spoil the jam?

If the jam is not cooked correctly or the jar is not sterile, the jam will deteriorate. If you took a little sugar or the jar was damp during packing, the jam may become moldy. If you digest the jam, it can become sugared, but this is fixable: put the sugared jam in a cooking pot, add 1 tbsp. l. water for 1 kg of jam, heat to a boil and put in jars while hot.

Black currant

BLACK CURRANT JAM RECIPE

NECESSARY:

1 kg of black currant berries
1.5 kg sugar
4 glasses of water

HOW TO COOK:

1. Blanch the berries in boiling water for 3-5 minutes.

2. Strain the water in which the berries were blanched, then use to prepare the syrup.

3. Dip the berries in boiling syrup.

4. Cook the jam in 3-4 doses for 5-7 minutes, measuring the time from the moment of boiling. Leave the jam for 6-8 hours between cooking.

Plum Jam

PLUM JAM RECIPE

NECESSARY:

1 kg plum
1.5 kg sugar
1 glass of water

HOW TO COOK:

1. Take ripe but firm plums. Halve and remove pits.

2. Boil sugar syrup.

3. Transfer the plum to the syrup. The plum should be completely covered with syrup; for this, shake the dishes in which the jam is cooked from time to time in a circular motion.

4. Bring the jam to a boil, then cook over low heat for 10 minutes.

5. Set aside the jam, let cool to room temperature. Then cook until tender.

6. Pack the jam hot in jars.

Apple jam

APPLE JAM RECIPE

NECESSARY:

1 kg of apples
1 kg sugar
2 glasses of water
2-3 g citric acid
A pinch of vanilla sugar
Lemon zest 1-2 lemons

HOW TO COOK:

1. Prepare the sugar syrup. Boil the syrup until thick drops form.

2. Peel and core the apples. Cut into small cubes and put in syrup.

3. Cook apples in syrup for 30 minutes. Then add lemon zest and vanilla sugar.

BY THE WAY: the thicker the jam is, the better it is. The jam should remain light - this is a sign that it is cooked correctly.

Aromatic jam, smelling of the sun and warmth, is especially pleasant to taste in the winter cold, remembering the summer. It is difficult to imagine a family tea party without fragrant jam, which is loved by both children and adults. Tea with a tempting dessert brings people together, gives you the opportunity to socialize and enjoy delicious dessert... The jam, which has preserved the taste of natural berries, not only cheers you up and gives you a piece of summer warmth, but also fills you with energy, because it contains all the necessary vitamins, minerals and trace elements. Each housewife has her own secrets of how to cook properly delicious jam from strawberries, raspberries, currants, gooseberries, cherries, apricots, and especially delicate connoisseurs know how to properly cook jam from rose petals or walnut... But we'll talk about cooking a classic homemade jam, which will turn out to be tasty and aromatic if you approach the matter with heart.

Homemade jam secrets

The ideal jam looks like this: a thick and transparent syrup, in which berries or pieces of fruit are evenly distributed. Real jam is not only tasty, but also attractive when cooked correctly. Let's try?

How to cook raspberry, apple and strawberry preserves

Jam is made from any berries and fruits - both traditional for our area and exotic, such as mango and papaya. Some lovers of unusual desserts make jam from carrots, green tomatoes, cucumbers, pineapples, bananas, oranges and chestnuts. The jam can be thin and thick, very sweet, or with a hint of sweetness, made with sugar or honey. There are many ways to process fruits, make syrup and make jam, among which everyone can choose the right one. However, there are general rules for cooking and some subtleties that every housewife should know, no matter what recipe she uses.

Fruits and berries - beautiful, aromatic and slightly unripe

Choose only good quality fruits, preferably locally grown, as they retain their natural flavor and aroma. If you come across bad berries, you are unlikely to get an appetizing dessert, even if you know how to properly make strawberry, cherry or guava jam. Most often, slightly unripe fruits are taken for jam, since they have dense pulp and do not deform during cooking, with the exception of cherries and plums, which should be juicy enough. When choosing berries and fruits on the market or in the supermarket, be picky and make sure that the fruit and berry raw materials do not have external imperfections - dented sides, dark spots, dots and mechanical damage. The berries must be whole and not wrinkled. If you have a garden plot, pick fruit for jam in sunny weather, as berries picked in the rain absorb a lot of moisture and boil.

Copper basin - just right for making jam!

The jam is best cooked in copper, aluminum, steel bowls or pans that are perfectly clean and free from rust. Copper is the most suitable material for jam as it helps preserve the natural flavor and color of the berries. It is important to ensure that a green layer of copper oxides, which are hazardous to health, does not form on the surface of the copper cookware. Do not use enamel pots - jam very often burns in them, and this spoils its taste. And one more important tip: cook the jam in small portions so that the delicate pieces of berries and fruits are not overcooked.

Fruit preparation: from sorting to blanching

Before making the jam, the fruits are carefully sorted out, ugly, crumpled and overripe fruits are removed, they are cleaned of stalks and leaves, and then washed in cold water. The delicate berries are kept under the shower in a sieve for a few minutes, and then the water is allowed to drain. Raspberries and strawberries, if they look clean, do not need to be washed to keep them from losing their shape. After washing, you can finally remove the seeds from the cherries, and the core from the apples, using special devices for this, not only to save time, but also to save the fruits from damage.

Some housewives blanch the fruits before cooking the jam - they scald them with boiling water or dipped in hot water, and large fruits are often pricked with a needle or cut. This is done so that they are better saturated with the sweet syrup and tastier.

Royal Fruit Sugar Syrup

If the berries are sufficiently juicy, then sugar syrup may not be prepared for them, since upon contact with sugar they give juice. However, it is still worth boiling the syrup if you want the berries to remain intact and look very beautiful in clear amber syrup.

For 1 kg of fruits and berries, take the same amount of granulated sugar, the amount of which can be increased or decreased depending on the recipe. So, add sugar to a saucepan or bowl and add water of any temperature; for each kilogram of sugar, usually about 200 ml of liquid is taken. Bring liquid to a boil, reduce heat and simmer, stirring constantly. The sugar syrup is ready when it trickles down from the spoon in a thick trickle. Some housewives filter the syrup and pour berries and fruits over them, letting the jam brew and heating the syrup several times, depending on the recipe.

Making delicious jam

Berries and fruits are poured into the syrup and put on fire. This creates a plentiful foam, which must be completely removed if you want the jam to stand until spring. The best way get rid of the foam and save nerve cells - cook the jam to the end, let it cool down and, when the berries sink to the bottom, quickly remove the foam with a slotted spoon.

In the process of cooking, stir the fruits with a wooden spatula so that they do not turn into porridge, and determine the readiness by the viscosity of the syrup. The jam is ready if the sugar drop does not spread on the saucer and keeps its shape firmly or the syrup stretches between two fingers and forms a thread. Berries and fruits in the boiled jam sink to the bottom, the syrup becomes more transparent. It is important to remove the jam from the fire on time, since undercooked fruits will soon ferment and turn sour, and overcooked ones will become sugared and lose their pleasant aroma and taste. If the fruit is well saturated with syrup, you may not cook it at all or cook it for no more than 40 minutes.

Five minutes - a luxurious jam with a unique aroma

Let's talk about how to properly cook strawberry and strawberry jam-five minutes, the recipe of which does not involve cooking syrup, which means it will save precious time and ... vitamins. To do this, the berries are covered with sugar, insisted for several hours and boiled in own juice... There are different proportions of sugar and berries and different ways cooking, but on average, a five-minute is kept on fire for no more than 5 minutes and immediately rolled into jars.

Some housewives are interested in how to properly cook cherry with seeds and whether it is possible to cook a five-minute from them. The seeds give the jam an almond flavor and pleasant taste, besides, it is easier to cook it, since the stage of preparing berries for cooking is significantly reduced. For better impregnation with syrup, pierce the berries or scald them with boiling water.

"Five-minute" jam is cooked from any fruits and berries, even from apples, and the recipe for apples is simple - peeled fruits are cut into slices and covered with sugar, and then infused, or they are crushed in puree and boiled without preliminary simmering in sugar.

In a five-minute period, all vitamins are preserved, and berries and fruits do not lose their natural taste and aroma. By the way, rose petal jam can also be considered a five-minute period, since rose petals are boiled in syrup for a very short time - no more than 15 minutes.

After boiling, the jam is allowed to stand up to 12 hours, and then it is poured into the jars. However, this jam can be done right away - it is already ready and will be stored just as long as your loved ones have enough patience to admire this beauty. Jam can be eaten with a spoon, spread over toast, biscuit pieces or biscuits. Pamper the children with a jar of fragrant delicacies without waiting for winter - let them get vitamins and enjoy life!

Summer is the time to stock up on aromatic northern berries so that in case of a cold or bad mood, put a jar on the table raspberry jam or lingonberry jam. Figured out how to cook the jam so that it turns out delicious. At the end of the text, there are three simple recipes.

How to choose a dish for making jam?

It is advisable to choose a copper pot or basin. Copper is ideal for making jam because it distributes heat evenly over it. But if there is no such pan, then any one with a thick bottom will do. It is better to choose something of a large volume so that the berries do not run away during the cooking process. You may also need a wooden stirring spoon and jars to use for the jam.

How to store jam?

It is best to store jam in glass jars small size with screw cap (caps must be new each time). 250 grams is the ideal size, the jam will last for a week or two and it will not have time to deteriorate.

To prevent the jam from turning into wine, be sure to sterilize the jars and lids. It will take you 30 minutes, but you will be sure that nothing will go bad. The procedure is actually not very difficult, especially if you have a dishwasher. Place the cans with lids in the dishwasher on the hottest cycle without detergent. Or, place the still wet jars and lids in the preheated oven for 15 minutes. If you prefer traditional methods, boil the jars and lids in a large saucepan. Remove sterilized jars and lids with tongs and place to dry on a clean towel.

How to choose berries and sugar for jam?

Very often I use overripe berries and fruits in jam, but this is not the right choice. Strong berries contain the most pectin, a natural thickener. If you want the jam to be thicker, then choose just such berries and fruits. The least amount of pectin is in strawberries and peaches, most of all - in currants, apples and plums.

Sugar is the main preservative for jam, and you can choose absolutely any sand. Traditional recipes urge to take a kilogram of sugar per kilogram of refined product, and then as you like. For example, in the recipe for raspberry jam, this should be done, but in blueberry jam, it is better to add a kilogram of sugar to two kilograms of berries. At the very end of cooking, you can add one or two tablespoons of lemon juice to activate the pectin and preserve the flavor of fruits and berries.

How to make jam: basic steps

Jam, jam, jam, marmalade, jelly - all these are different ways of preserving fruits and berries, vegetables, nuts and even flowers. When cooking jam, the ingredients tend to retain their shape; jam or confiture - boiled. Marmalade is a jam made from citrus fruits, most often oranges. Jam - mashed potatoes boiled with sugar. Is there some more raw jam- in it, the ingredients are ground with sugar. And also jelly - for example, from red currant berries.

After you have decided what you want (jam or jam), start cooking:

• For jam, it is better to first boil the sugar syrup in a one-to-one ratio, and for jam, fill the raw materials with sugar for 20 minutes, or even better overnight (this will be faster).
• After boiling, you need to cook the resulting substance for 40-50 minutes over high heat, so that the water evaporates faster and the pectin starts working.
• At the end of boiling, do not forget to remove the foam - someone does this all the time, but in general it is enough once, at the end of boiling. The foam must be removed so that the jam remains transparent.
• Pour the hot preserves or marmalades into the jars without adding one centimeter to the top of the jar. Tighten the lids, but not completely so that the cans do not burst.

How to make jam? Three recipes for Karelia

Raspberry jam

Go through the raspberries and pour them in glasses into a basin, sprinkling with sugar. One glass of berries - one glass of sugar. After that, leave the berries for 2-3 hours. Then put on low heat for 40 minutes, until the juice from the berries soaks all the sugar. Increase heat to medium, bring to a boil, stirring constantly, until all the sugar is dissolved. Remember to stir and skim. The jam is considered ready when the foam ceases to stand out.

Red currant jelly

You will need a juicer or a little patience for this recipe. Red currant berries must be thoroughly washed, sorted out and squeezed out of juice. The easiest way to do this is with a juicer, but if it is not there, then you can grind it with a sieve or crush it in gauze. We are left with the juice and "cake" from the berries (by the way, it can be put on a compote). Add sugar to the currant juice in proportions 1: 1 and cook for about 15-20 minutes. Remember to stir and skim constantly.

Gooseberry and orange jam

Rinse thoroughly and sort out all the berries; it is advisable to cut off the gooseberry "tails". You will need about 900 grams of gooseberries, 1.2 kg of sugar, and two oranges. Remove the pits from the orange, twist together with the zest and gooseberries in a blender or pass through a meat grinder. Then stir this mass with sugar, put on fire, boil for 7-10 minutes. Leave the jam for 5-6 hours in a cool place, and then boil again for 7-10 minutes. After that, you can pour the jam into the jars.

Jam is not just a traditional delicacy, but also a great opportunity to feed on vitamins. all year round... However, only properly cooked jam will save everything beneficial features berries and fruits. Here are the main subtleties of making a healthy dessert.

Choosing dishes to cook jam correctly

For our purposes, a large and deep container made of copper, stainless steel or aluminum is suitable. The traditional dish for making jam is a large copper basin. Pay attention to the inner surface of such kitchen utensils: there should be no plaque on it - a metal oxidation product, which in no case should get into food. You should not take enameled dishes: in it cooking masterpiece with a high probability it will burn. Do not choose too large containers - large dishes will require an increase in the cooking time, which will not have the best effect on the result. The best option is a volume of two to six liters.

How to cook jam correctly - choosing fruits and berries

The main component of the jam should be absolutely fresh and free from any blemishes, be it spots or bruises. Ideally, these are fruits straight from the garden, while the store goods should, if possible, be of local origin. If the berries and fruits are unripe or overripe, they will not work for jam. Also pay attention to the smell of the fruit: it is he who will determine the aroma of the finished product.

How to cook jam correctly - preparing fruits and berries

We sort the berries, remove unsuitable ones, wash them and peel them. Wash currants, raspberries and strawberries again after cleaning. For washing berries we use cold water holding the product under the tap for about 2 minutes. or rinsing it in a colander. Leave the berries to dry in a sieve for 15 or 20 minutes.

We prepare packaging containers for cooking jam

We take cans from 0.5 to two liters, wash them thoroughly. Preferably - with a good detergent, for example, soda ash. We rinse the jars with boiling water and turn them upside down so that water flows from them. We place the container in the oven for final drying. By the time of packaging, the cans must not only be dried, but also warmed up.

Cooking syrup for making jam

Pour sugar into a cooking bowl and fill it with water in a ratio of 1 kilogram of sugar - half a glass of liquid. Cook over medium heat, stirring the sugar until it dissolves. When the mixture boils, cook it for one or two minutes. The jam base is ready if it is thick enough. Only with this consistency of syrup, the berries do not deform while they are boiling.

Combining syrup and berries

Gently pour the berries into a liquid set on a medium-power fire. The water should completely cover the berries. Stir them in syrup, shaking the dishes in a circular manner. We keep the mixed for three to four hours so that the berries absorb the syrup, otherwise they may wrinkle and boil.

We cook all the ingredients

We periodically remove the foam from the surface - the reason for the souring of the future product. Watch the fire - it must be uniform. To prevent the jam from burning, gently turn the dishes and stir the berries. Before the end of cooking, the boil becomes slower, the foam collects towards the center, and the berries do not tend to float to the surface. A drop of ready-made jam has a thick consistency and does not spread. As soon as we find these signs, immediately turn off the heat to avoid overcooking.

Cook the jam in two or three stages for 10-15 minutes, cooling for two to three hours. The total cooking time should not be more than half an hour. If the syrup is well absorbed into the fruit or berries, you can reduce the cooking to one 40-minute step.