What is the boiling time for jam?
The boiling time for jam depends on the kinds of fruit you use.
How to make conserve
1. Proportions of fruit and sugar Ingredients.
Typically, for 1 kg of berries you should take 1 kg of sugar.
2. What do I need for conserve?
Boil in brass or steel utensils. Wide pots are perfect for the lower layers of fruit not to softenunder the weight of the upper layers.
3. Conserve storage.
It is necessary to pour conserve into sterilized jars washed in hot water with baking soda and warmed up in an oven so that they are completely dry (at 60° C for 10 minutes). Store conserve in a dark place at a temperature of 10-15° C.
4. What heat should I choose for boiling?
The conserve is to be boiled at a low heat.
5. How should I know that conserve is ready?
Converse is ready when the syrup (its drop) is quite thick.
6. Should the foam be removed from the jam?
The foam is to be removed during the process of cooking.
7. What should I do if the conserve is not thick enough?
It is recommended to boil it one more time or add some lemon juice.
8. How can I make the conserve without any boiling? :)
Take a one jar of sugar (or for 1 kg of fruit it is 2 kg of sugar) for one jar of fruit, then blendthem with a mixer. Store the blended mass in a fridge.
9. How can I arrange post-cooking storage?
How to make dandelions jam
Ingredients of dandelions jam
Egret - 200 pieces
Lemon - 1 piece
Sugar - 0.75 kg
Water - a pint
How to cook the jam out of dandelions
Boil fresh dandelions with chopped lemon slices for 10 minutes. Brew for 24 hours. Then squeeze the mixture, strain the broth, add sugar to the broth and cook for 25 minutes. Put the jam into the jars, close well, cool and store in refrigerator.
PS: It is better to collect dandelions for jams in the afternoon – at this very time dandelions produce the greatest amount of dandelion nectar, which gives a special flavor to the jam.
How to make raspberry jam
Ingredients of Raspberry Jam
Raspberries - 1 kg
Sugar - 1.5 kg
Water - 0.8 liters
How to cook raspberry jam
Sprinkle raspberries with sugar in enamelware, stir and sprinkle again. When all raspberries are in sugar, leave it for 8 hours to brew, covered in refrigerator. In 8 hours, put the dish over low heat, bring to a boil and cook for 5-7 minutes over medium heat. Do not cool the jam, put raspberry jam in the jars, close tightly and store it in refrigerator.
How to make gooseberry jam
Ingredients of gooseberry jam
1 kilogram of berries
1.5 kilograms of sugar
600 ml of water.
Gooseberry jam recipe
Wash berries, cut tails on both sides, pierce each berry with a needle 3-4 times. Put the berries in cold water and infuse for 30-40 minutes. Stir the sugar in water, put on fire, bring to a boil. Drain the cold water, pour the hot syrup, put on a low fire, bring to a boil and cook for 3-5 minutes, cool. Repeat 2-3 times, cool a little bit and pour the jam into the jars.