When we make jam, we try to keep the berries or pieces of fruit whole, not boiled soft. In jam, the opposite is true: this sweet piece should be homogeneous and have a jelly-like consistency. Therefore, for its preparation choose berries and fruits with a lot of pectin.
Features of making jam
- a little unripe is surely added to mature fruits or berries, since they contain the most pectin;
- fruits or berries should be blanched in a small amount of water for about 10 minutes in order to gelling faster;
- syrup is added to the water remaining from blanching, which is added to the billet;
- the berries are slightly boiled so that the juice is formed faster;
- the jam itself must be boiled very quickly so that the pectin does not have time to collapse;
- in the first stage of cooking, the fire must be strong, so that the enzymes that do not give pectin to gell off, are destroyed;
- Cook jam in a shallow dish, the amount should not be large.
- jam is prone to burning, you need to watch the cooking process very carefully.
The benefits of viburnum jam
Among the berries, rich in pectin, viburnum is not the last place. Its almost 23% in it, which allows you to make a wonderful jam. This healing berry contains an impressive set of vitamins in considerable quantity, it is especially rich in ascorbic acid, B vitamins, vitamin A. This composition provides it with healing properties. Therefore, jam from viburnum for the winter will not only be delicious, but also very useful.
Pineberry Bone Jam
It will require:
- viburnum - 1.4 kg;
- sugar - 1 kg;
- water - 2 cups.
Collect viburnum after the first frost. Frozen, stuck berries lose their astringency, they become softer and sweeter. We touch them, we reject rotten and dried. We remove Kalina from the ridges and wash in running water. Put the berries on a towel to dry.
Blanche viburnum in water for 10 minutes. Cool in broth to a temperature of about 50 degrees. Strain the broth into another pan through 2 layers of gauze.Tip! It is convenient to do this with a colander, on which gauze is placed.
Crush the berries and squeeze well. We throw out the marc, and mix the thick juice with the pulp with sugar. At the beginning of cooking, the fire should be strong, after boiling it is reduced to medium. Cook it for about half an hour.
Tip! To find out if the jam is ready, you need to put a clean saucer in the freezer for a minute, then drop a drop of jam on it and put it back in the freezer for 1 minute.
If during this time a film has formed on its surface, which springs under your fingers - it's time to turn off the fire.
We pack the preform in dry sterilized jars, which are hermetically sealed. Covers must also be sterilized.
There is a recipe according to which it is not necessary to get rid of the seeds in the berries.
Kalinovy jam classic
For it you need:
- viburnum berries - 1 kg;
- Sugar - 1.2 kg;
- water - 400 ml.
Enumerated and washed berries must be minced or grind through a blender. Mix the berry mass with sugar and water. Cook until cooked and laid out in a dry sterile dish. We seal hermetically.
Tip! To prevent jars from bursting when boiling the jam, they should be heated.
Viburnum jam with apples
Viburnum jam can be cooked with the addition of apples or pumpkins. These substances are also rich in pectin, so this combination will give a high quality product.
It will require:
- 6 apples;
- bunch bunches of viburnum, the amount depends on the desire;
- a glass of sugar, you can take more.
Soak viburnum in cold water to get rid of all the dirt. Wash berries under running water. Remove the berries from the clusters, crush and rub through a sieve to get rid of the bones. We peel the cleaned apples on a coarse grater, add sugar, mix and cook.
Tip! For cooking jam more suitable thick-walled dishes, in it, he burns less.
The fire should be small for the apples to make juice. Boil apples need about 20 minutes. In the thickened apples add viburnum puree. Quickly mix and boil for another couple of minutes. The billet has a grainy texture.Tip! If you want to achieve greater uniformity, you can optionally grind the finished jam with a blender.
For better preservation, the billet is then boiled for another couple of minutes.
This product, packaged in sterile dishes, should be stored in the refrigerator.
Viburnum jam with pumpkin
For it you need:
- 0.5 kg of pumpkin and viburnum;
- 1 kg of sugar.
My pumpkin, peel, simmer until soft with the addition of water, turn into mashed potatoes using a blender.
Attention! It is not necessary to add a lot of water to the pumpkin. It is enough if it is covered with water for 2/3. In the process of cooking, it sinks heavily.
Wash Kalina we press and wipe through a sieve. Mix both mashed potatoes, bring to a boil, dissolve all the sugar and boil for an hour on low heat. We pack in sterile ware, we close screw caps.
Viburnum jam is good for tea, it can be used to make refreshments, sandwich the cake or make a cake.