Summer is ending, but you managed to stock up vitamins! Open the refrigerator - cans of different colors and calibers are pleasing to the eye. There are also pickles, marinades, salads, preserves and compote. Everything would be fine, but strawberry jam turned out to be very liquid - you won’t understand if this is syrup or jam. Maybe you can somehow fix the situation, make the jam thicker?
Pick your recipe
You will need
- - deep enameled pan;
- - a stainless steel pan with a thick bottom;
- - a sieve.
Instruction manual
1
In order for the jam to be thick and not digested (with long cooking, the berries become stiff, vitamins disappear), you need to remember a few simple rules. Using them in practice, you can always cook a very tasty and healthy jam from any fruit and berries.
2
Rinse the prepared berries and sort through. From plums, cherries (any stone fruit), remove the stone. Sprinkle the berries with sugar and leave overnight. The amount of sugar depends on the type of berry. The more acidic you use, the more sugar you need. For example, in a strawberry, put sugar in a ratio of 1: 1, and in currants, cherries, plums 1: 1.5. If the jam is made from fruits, peel them, cut them with plastic and also sprinkle with sugar overnight.
3
During the night, the berry will give juice, and the sugar in it will partially dissolve. If there is too much juice, carefully drain it and boil the syrup without berries for 10-15 minutes. After that, fill the fruits with boiling syrup. Let it brew for 2-3 hours, repeat cooking. Do this until the syrup thickens (usually 2-3 times).
After the syrup has thickened, and the berries are saturated with sugar, put the jam to cook. It also should not be boiled for a long time - 3-5 minutes, and then set aside for several hours. The intervals between cooking should be at least 2 hours (until the jam cools down).
Repeat boiling 3-4 times (depending on the berry). Pour hot jam into sterilized jars. If not so much juice is formed (for example, from apples), you do not need to drain it. Start the step-by-step cooking of the jam.
4
Now on sale there are many thickeners for making jam, jams. It's a matter of taste. However, the question is why artificially thicken if it is possible to cook jam of any consistency. Slightly crushing the berries in a blender, make jam or jam in the same way, without boiling water for hours.
5
And your liquid jam can still be corrected - strain the syrup and boil it to the desired consistency. Pour it boiling in a berry, bring everything together to a boil and pour into jars.
If the jam turned out to be tasty, and its only drawback is the liquid consistency, pour part of the syrup. They, for example, can pour ice cream or use to make a cocktail.
Useful advice
If the fruits you use to make the jam are too sweet, acidify it with lemon. Squeeze out the juice, and boil the lemon with jam.
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