How to make strawberry jam. How to make jam: the most delicious recipes Delicious jam

Greetings to all! Today I want to please all the gourmands and offer recipes for making delicious, aromatic, thick plum jam.

This preparation is very useful for home baking. Plum jam will perfectly decorate the layer of a cake or the filling of a cheesecake; it can be placed on top of a pile of freshly baked pancakes, or offered as an addition to porridge. And no one will refuse to just drink tea with this delicacy.

I would also like to recommend you some very tasty sweet desserts - apple confiture and apricot jam. These preparations will delight you more than once during a long, cold winter.

Making plum jam is simple, and the cooking time depends on the desired thickness of the jam, but on average it takes 30-40 minutes.

For the preparation we will need sterilized jars with boiled lids. Then it will last a long time and will not deteriorate.

Plum jam for the winter - the simplest Five-Minute recipe

For jam, you can take any type of plum - dark varieties or yellow. “Hungarian” showed itself especially well in such preparations. The fruits are fleshy and juicy, as well as high in pectin. Therefore, after a few days of cooling, the jam becomes thick like jam. In addition, it is pleasant to work with Hungarian - the seeds are easily separated from ripe fruits.

Ingredients:

800 g - pitted plums
800 g - granulated sugar

Wash the fruits, remove the leaves and stalks, if any remain on the fruits. Then we will remove the bone. This can be easily done by cutting the plum in half. Cover the fruits with granulated sugar and leave for 12 hours or overnight to release the juice.
The next morning, put the plums in syrup on the stove to cook. Turn on medium heat and bring to a boil while stirring constantly. After boiling for 5 minutes, turn off the heat.
As soon as the jam has cooled, blend it with a blender.
Place the fruit mixture back on the stove and, after boiling, cook over medium heat for 5 minutes. Next, remove the jam from the stove and let it cool for 6 hours.
Finally, for the third time, boil the jam and cook for 5 minutes. After the third cooking, the jam became quite thick.
You can do a test: put a little brew on a saucer and after a minute check how it adheres to the surface. If it doesn’t drain, it means it’s ready.
All that remains is to put the jam into pasteurized jars and seal tightly for storage. Leave it upside down to cool “under the fur coat” overnight.
In the morning you can put it away in a place of permanent storage - where it is dark and cool.

Pear confiture

Ingredients:

ripe pears (1 kg);
Water;
cinnamon;
gelling sugar;
carnation;
nutmeg.

Cooking method:

Wash the pears, dry them and remove the stems and seeds.
Cut into small pieces.
Place pear slices in a deep bowl, add cloves and sprinkle with gelling sugar.
Leave for 12 hours to release the juice.
Once the time is up, add water and cinnamon to the mixture.
Cook over low heat for about an hour until the sugar is completely dissolved.
Remove the pan from the heat and place in a cool place.
Continue the next day.
Cook for another 20 minutes, then place in glass jars and close with a lid.

Thick seedless plum jam for the winter with pectin

Despite the fact that plums contain their own pectin, in order not to wait for the delicacy to thicken, you can add natural pectin, sold in the baking department.

You can buy any brand of thickener; here we use “Quittin” from HAAS, thanks to which the jam is cooked in just 5 minutes. In addition to pectin, it contains lactose, glucose and citric acid. The last component will increase the shelf life of the workpiece. You can buy pure pectin, or a hangar-hangar. All these products are of plant origin and are perfect for sweet homemade preparations.

Ingredients:

1 kg – pitted plums
1 kg - granulated sugar
1 pack - pectin

Wash the fruits, remove the seeds and grind them through a meat grinder.
Add the entire contents of the pectin pack to the fruit mass.
Place the pan on the stove and boil. Immediately after boiling, add granulated sugar and stir.
After the fruit mass boils, cook the jam for 5 minutes. Collect the foam that appears with a spoon.
Pour the finished treat, before it has cooled, into sterile jars and screw the lids on tightly. Leave it upside down to cool until the morning. To ensure that the preservation process continues, it is recommended to wrap the jars with a warm cloth.

youtu.be/GBBBXCmB2RI

Making classic strawberry jam

Ingredients

— 2 kg + —
— 2 kg + —

How to make delicious strawberry jam at home

Grind the washed and slightly dried berries in any convenient way, add an equal amount of sweetener, stir until the sweet grains dissolve and put on fire.
After boiling, set the heat to low and boil the contents of the container for about half an hour. The darker you like your jam, the longer you will have to keep it on the fire.
A foam will appear on the surface of the jam - it must be removed at the end of cooking, otherwise it will spoil the appearance of the workpiece.

Place the delicacy in sterilized jars while still hot. And to prevent fragile glass from cracking under the influence of high temperature, you need to place a clean spoon in each container - the metal will take the heat. Before rolling up the lids, the spoons must be removed.

Making homemade strawberry jam using this recipe is very easy. It can be stored under a tin lid for years and tastes much better than store-bought.

The amount of sugar suggested in this recipe can be increased to suit your taste. It is not advisable to add less of it, because sugar is not only a flavoring additive, but also an excellent preservative.

Ingredients

Strawberries (re-grade) – about 1.5 kg;
Sugar – 1.5 cups;
Water – about 50 ml.

How to make seedless strawberry jam at home

Place the washed berries in a deep bowl, add prepared water and place on medium heat. Cooking time is no more than 10 minutes, so that the berries release their own juice.
When it cools down a little, grind it through a fine sieve, pouring the puree into another pan (preferably a stainless steel one with a thick bottom). The result should be about 750 ml of seedless berry mass.
Add sugar to the puree, mix everything well to ensure homogeneity, and put it on the fire. The sides of the second container should be higher than those of the first, taking into account the amount of sugar that we will use.
There is no need to cook for a long time, otherwise the jam will become too dark and lose most of its vitamins. It is enough to boil the mixture for half an hour over low heat, without ceasing to stir it. After removing from the heat, immediately pour the finished treat into sterilized jars and close.

If you plan to store the workpiece in the refrigerator, plastic lids will do, but if it’s in the basement or on a shelf at home, it’s better to roll up a tin lid. This jam can be stored all winter. True, it’s unlikely to last until spring – it turns out very tasty.

If the berry patch has pleased you with an unprecedented harvest, and there is still enough free space on the shelves in your home cellar, you should definitely try to prepare a delicacy that is very popular in Europe and half-forgotten in our country.

Having learned from our post about some secrets on how to make ordinary strawberry jam incredibly tasty, all that remains is to collect or buy the right amount of fresh berries. It is best to take sweet fruits - then you will have to add less sugar, and the treat from the jar will be as healthy as possible!

Appetizing “Assorted” berry jam is very easy to prepare at home. The housewife will need to perform just a few simple manipulations in the kitchen to end up with a delicious sweet preparation for the winter. The cooking time will surprise even lazy people, just three minutes, and the jam will be ready! All relatives and friends will be able to enjoy berry jam in winter. The bright colors of summer will be hidden in delicious jars with the preparation!

Required:

1 kg of berries (this can be any seasonal berries: raspberries, strawberries, wild strawberries, any type of currant, etc.);
1 kg sugar;
1 packet of gelling agent (with pectin).

Delicious plum and apple jam with gelatin through a blender

You can make jam with apples from both dark and yellow plums. The delicacy is bright, beautiful in color and has a delicious taste and aroma.

Ingredients:

1 kg - fruit (net weight)
2 tbsp. - granulated sugar (250 ml glass)
30 g - gelatin

Cut out the pit from the plums. Place the fruits in a deep bowl and cover with granulated sugar, into which we mix in instant gelatin crystals. Leave it overnight to release the juice.
The next day, add chopped and peeled apples. Place the fruit mixture on the stove. Cook until the mixture boils and then over medium heat for 15 minutes.
Next, puree the mixture with an immersion blender. Bring to a boil again and pack the jam hot into a sterile glass container.
At first it will be runny, but when it cools completely, it will become so thick that you can spread it on white bread or a toaster.

Carrion apple jam

If you had to harvest from the ground this year, you can take our advice and also whip up some jam.

Wash the fruits thoroughly and peel them (since they were collected from the ground, there is no need to leave the skins on), cut into pieces.

For 1 kg of chopped apples you will need 1 kg of sugar, 70 g of lemon juice. Spices (cloves, cinnamon or nutmeg) are added as desired in small quantities (0.5 teaspoon each).

Before making apple jam, place the chopped fruits in a container and add half a portion of sugar. The mixture must be left for a day in a dark, cold place for the juice to appear. The finished mass is heated over low heat, cooled and the syrup is poured into a separate container. Apples are crushed in a blender or mixer. The syrup is cooked with the remaining sugar, spices and lemon juice, combined with applesauce, and boiled for 12-15 minutes. The jam is ready to seal. This recipe produces an amazing dessert, which, thanks to minimal heat treatment, has a rich aroma and taste of fresh fruit.

Chocolate-plum jam with cocoa in a slow cooker through a meat grinder

If you haven't tried chocolate jam, you're missing out. The delicacy has a very bright taste and aroma. The wonderful plum aroma and chocolate taste are much better than a regular chocolate bar. In general, it is somewhat reminiscent of Nutella chocolate spread. If you want to please your loved ones and surprise your guests with something interesting, prepare at least a couple of jars of this amazing jam.

Ingredients:

0.5 kg - plums (pitted)
250 g - granulated sugar
100 g - peanuts (optional)
50 g - butter
35 g - cocoa powder

Remove the seeds from the washed fruits.
Grind the plum halves through a meat grinder. You can use a blender for these purposes.
Pour the plum mass into the multicooker bowl and turn on the “Stew” mode, set the time to 20 minutes.
While the multicook is cooking, let's prepare other products. Mix sugar with cocoa powder.
If you use nuts, they should be chopped. For example, place it in a plastic bag and roll it on top with a rolling pin.
The device beeped when finished. Open the lid and add cocoa and sugar. Let’s turn on the “Extinguishing” mode again, and set the time this time to 5 minutes. Next, add the chopped peanuts and mix.
And finally, add a piece of melted butter. Stir again so that it melts faster and is distributed throughout the mass.
Immediately put the finished jam into sterile glass jars and screw the lids on tightly. Jars should only be stored in the cold. Place it on the refrigerator shelf or in the cellar. But I’m sure this delicacy won’t stay there for long!

Plum jam with walnuts and cinnamon in Georgian style - you'll lick your fingers!

Do you want to prepare a delicacy with a twist? Make plum jam with walnuts. The recipe is borrowed from Georgian national cuisine. In addition to nuts, ground cinnamon and ginger are added to the delicacy. You don’t have to add any aromatic spices, it’s all at your discretion.

Ingredients:

2 kg – plum (weight with pits)
2 tbsp. - granulated sugar (250 ml glass)
200-300 g - walnuts
0.5 tsp. - ground ginger (optional)
0.5 tsp. - cinnamon (optional)

Wash the plums with running water and remove the pit. Then cut the halves into smaller pieces. This is necessary so that the fruit boils better and the jam has a uniform consistency. You can leave the fruits in halves. Then, in the process of preparing the delicacy, well-cooked fruits will need to be blended with an immersion blender.
Free the walnuts from the partitions and fill them with regular drinking water for half an hour.
Cook the prepared fruits over medium heat for 20 minutes, transferring them to any container with a thick bottom. Why is it preferable to use such dishes for making jam? In a thick-walled container, the brew will not burn to the bottom. If you have an ordinary saucepan or basin, you can cook in them, just remember to stir the contents regularly.
After this time, add granulated sugar and mix the jam. Cook for another 20 minutes. We check the readiness with a drop of brew applied to the saucer. Let's see if it holds its shape after a minute and doesn't spread - the jam is ready. Also see if the consistency suits you. To give a more uniform structure, as I wrote above, use a blender.
Drain the water from the walnuts and add the kernels to the jam. If you wish, you can also add spices here. Bring to a boil again and cook the jam for another 10 minutes.
While the delicacy is hot, put it in sterilized jars and seal it with screw or metal lids. Leave the jam to cool completely, turning the jars upside down and wrapping them in a warm blanket. Then you can send the workpiece to a cool and dark place.

Raspberry confiture for the winter

Products:

2 kg raspberries;
5 kg sugar;
800 ml water.

Manufacturing process:

Sort the raspberries, wash, dry and mince.
Add water and cook for about 30 minutes from the moment it boils.
Then, in several stages, add sugar, stirring and cook for another 15-20 minutes until tender.
Place the jam into jars.

Classic plum jam recipe (without water)

For those who prefer the old classics, this option of making jam from plums and sugar without water is suitable. Fruits (net weight) and sugar are always taken in equal proportions.

Ingredients:

1 part - drain (net weight without seeds)
1 part - granulated sugar

Wash the fruits and remove the seeds.
Place the plums in a cooking vessel, cover with sugar and leave for at least 3 hours (overnight is possible).
After this time, the plums gave a lot of juice. You can put it on the stove to cook. Over low heat, stirring constantly so that the sugar gradually dissolves, bring to a boil.
Cook the plums for 15 minutes, remembering to remove any foam that appears.
Then remove the jam from the heat. Let it cool completely.
Then we mix it with a blender into a homogeneous mass and put the mass on the stove again.
Bring to a boil over low heat and cook for 15 minutes. We immediately pack the hot jam into sterile jars. We close it with boiled lids and, turning it upside down, leave it to cool, not forgetting to wrap it in a warm thing.
You can store the treat at room temperature, away from heating radiators.

How to make jam for the winter

Jam differs significantly from jam precisely in its gelling properties and density. Unlike jam, the syrup in jam does not separate from the fruit. Read about the difference between jam and preserves in the article:

If a test cooking showed that after cooling the jam is not dense enough and does not gel well, more like jam, this means that there is not enough acid in the fruit. In such a situation, add the juice of one of the sour fruits. You can read about the acidity of fruits in the article:.

Juice is added in an amount of 10-15% to the original weight of raw materials. Most pectin substances are found in unripe fruits. To make good quality jam, take ripe fruits of excellent quality, adding to them a small amount of unripe fruits.

The jam is cooked quickly to prevent the destruction of pectin. The jam is cooked over high heat in a container with a wide bottom and low walls. It is best to make jam from already proven berries or fruits that contain a lot of pectin and acid. Excellent jam is made from strawberries, raspberries, plums, apples, apricots, cranberries, currants, and gooseberries.

Video on how to make plum jam for the winter without peel at home

I couldn’t help but share another interesting recipe for making plum jam, which has a perfectly homogeneous structure and is very similar to store-bought. The fact is that the delicacy does not contain peel. To remove it, use a sieve through which the plum mass is rubbed. Watch the video, the author will tell you in detail how to make such a wonderful preparation.

That's all for today, I wish you to replenish your supplies with another delicious and beautiful homemade preparation. Spread plum jam on crispy toast and homemade scones. You will now have something to drink tea with on long autumn and winter evenings.

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