The summer season is the time when housewives take up the preservation of vegetables, fruits, berries. Many people love this type of workpiece as jam, which is somewhat different from everyone else. Cooking this delicacy is easy if you know some of the rules for cooking it.
Pick your recipe
Raw materials for jam
To make a good jam, first of all, you should know how to choose the raw materials for it, that is, the fruits, vegetables or berries from which it will be prepared. Fruits that go into a treat should be completely healthy and better, slightly unripe. Then there is confidence that they will not boil out and turn into jam.
Many fruits do not contain enough pectin, which is very important when cooking, as well as acid. Knowing this, it is necessary to add these elements in the preparation of dessert. You can add citric acid, lemon itself or its juice (approximately 30 ml per 1 kg of raw material). Pectin is usually added to fruits such as quince, pear, apples. Be sure to add it when cooking jam from zucchini, melon, watermelon. Pectin must be bought natural. How to use it is described on the product packaging.
How to cook jam
In order for the delicacy to turn out tasty and high-quality, it is necessary to adhere to the recipe, cooking and storage methods. Follow some important rules.
- Many beloved foam with jam, must necessarily be removed from it, as it can subsequently harm the storage of the product: it can become acidic.
- For stirring, use a wooden (!) Spoon or spatula.
- Important condition! Do not digest dessert. Overcooked jam loses all its qualities: color, taste, aroma. Any jam should preserve the aroma of the fruit from which it is prepared.
- It is necessary to ensure that after cooking the fruit slices are transparent and intact. And therefore, as soon as they saw that this was achieved, it was necessary to stop cooking.
- Cooking jam is desirable in several stages. Pauses between brews can be several hours. You can wait until it cools completely. During the pause, the fruits are soaked in syrup. At the end of cooking, the consistency of jam will be of the required quality.