Homemade jam recipe. How to prepare (boil) preserves and jams for the winter - homemade photo recipes? Rules for storing orange preparations

A bright jam with a rich amber color and unique aroma, made from fresh oranges, is increasingly winning the hearts of housewives. Preparing this delicacy is not at all difficult. In this article we will try to understand all the intricacies of preparing a dessert dish from oranges yourself.

There are quite a few ways to make citrus jam, but we have prepared for you a selection of the most successful and delicious recipes.

Fruits should be taken with thick, dense, smooth skin. Wrinkling of the surface is unacceptable, as well as the presence of dents, darkening and traces of rot. The color of the peel and the size of the fruit do not matter.

Fruit pulp can have different acidity. Some oranges are sweeter, others are sour. Therefore, using the recipes presented below, the amount of sugar can be slightly varied up or down, depending on the taste of the oranges.

Before cooking, the fruits must be washed in warm soapy water, then rinsed and wiped with towels.

Orange jam: recipes

Option number 1 - With pieces of fruit

A kilogram of oranges is washed, then each fruit is cut into four slices. The seeds are removed from them and cut into thin slices. The slices are covered with 600 grams of granulated sugar and lightly mixed. They do this very carefully to keep the pieces intact. Cover the container with candied fruits with a lid and leave at room temperature for a couple of hours. During this time, a fairly large amount of juice will be released from the oranges.

Place the orange slices in the juice over medium heat and cook the jam for 25 minutes. The foam that forms on the surface is regularly removed with a spoon, and the mass is mixed.

Without waiting for the dessert to cool, it is poured into sterile dry jars and screwed on with lids.

Option No. 2 – Using a meat grinder

This version of making jam can be made with or without orange peel. In the first case, the finished jam will be slightly bitter.

We will tell you about an option for making jam from peeled oranges.

The fruits are washed and skinned. The pulp is separated into slices and cleared of seeds. Then the slices are crushed with a meat grinder. Using a blender in this case will be less effective, since the partitions will not be able to grind evenly. The puree is weighed. For every 500 grams of fruit mass, take 300 grams of granulated sugar. Place the bowl on low heat and, with constant stirring, ensure that the crystals are completely dissolved. After this, cook the treat for 5 minutes and turn off the gas. The cooled workpiece is boiled again for 5 minutes. There should be three or four such manipulations.

Important Feature: There is no need to cover the jam while it cools!

After the mass has been heated for the last time, it is hot packed into small prepared containers and covered with boiled lids.

Option No. 3 – With added water

The proportion of oranges, sugar and water is 2:2:1. Thus, per liter of water take 2 kilograms of fruit and 2 kilograms of sugar.

Oranges can be chopped into pieces, as in the first of the proposed recipes, or passed through a meat grinder. Water and sugar are added to the fruit mass. Place the jam on the fire and cook for 45 minutes over low heat. During this time, the dessert will thicken and be viscous.

The “Delicious Recipes TV” channel will tell you how to make jam in the microwave.

Flavoring additives for orange jam

Jam made only from orange is very tasty in itself, but to make preparations for the winter varied, you can add various additives to the jam during the preparation process in the form of other fruits, fruit juice or spices.

The most popular in this case are orange jam with lemon, or jam prepared with the addition of ginger root and cinnamon.

The channel “I Want to Live Like This” will tell you how to make orange-lemon jam with ginger.

Rules for storing orange preparations

Jam made from citrus fruits does not differ in storage technology from other winter preserves. The best location for jars with blanks is a cellar or basement. If there are not very many jars of orange jam, you can store them in the refrigerator. The shelf life of the jam is 1 year.

In this article we will figure out how to make jam correctly. Jam is a jelly-like mass with pieces of fruits or berries boiled in syrup. Good jam can be made from berries and fruits that have certain properties.

From the same berries you can make jam, jelly, jam, marmalade or jam. Thick, well-gelling jam will be obtained from sour fruits (acidity more than 1%) containing a large amount of pectin. Pectin in the presence of sugar and organic acids forms a jelly-like consistency.

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.

Before making jam, fruits and berries must be prepared

Apricots, plums, and peaches should be pitted. Grind the fruits.
Berries such as currants, cranberries, gooseberries are pre-crushed (passed through a meat grinder or ground in a blender).
When jam is cooked, a puree-like mass is obtained that is uniform in consistency and has excellent gelling properties.
Apples, plums, cherries or figs are pre-boiled in a small amount of water. The prepared fruits are placed in a pan and poured with hot water so that the water covers only the top layer and the fruits do not burn.

The water is brought to a boil and the fruits are simmered for several minutes until softened. In this case, many useful substances pass from the fruits into the water. If you cook jam in several stages, then you can boil the fruits in the same water several times. The syrup will be rich in sugar and acid, which will improve the quality of the jam.

To pre-soften the fruit, take 100 ml (half a glass) of water per 1 kg of berries, and only then add sugar.

All this is done so that the pectin contained in fruits and berries has a better gelling effect, and the berries are completely saturated with sugar.

For 1 kg of prepared raw materials for making jam, it is required

Strawberries, plums, peaches, figs 1 kg sugar
Apricots, apples, quinces 1.2 kg sugar
Cranberries, black currants 1.5 kg

The finished jam is packaged in pre-prepared glass jars and sealed.

How to make jam from garden berries

Excellent jam - confiture is made from a mixture of garden berries. This is a proven recipe that is a hit with our family. All berries have sufficient acidity and gel well.

Blackcurrant, gooseberry and raspberry jam

To make jam we will need:

Blackcurrant 2 cups
Gooseberries 2 cups
Raspberries 1 cup
Sugar 5 glasses

The berries must first be prepared. Sort the raspberries, sort the currants and wash.
Trim the stems and tails of the gooseberries with small scissors. Combine the berries together and grind through a meat grinder.
You will get a homogeneous berry mass. Add sugar to this mass in a 1:1 ratio - for 5 cups of berries add 5 cups of sugar.
Transfer the berry mass to a cooking bowl and let stand for 15-20 minutes.
Place on the fire, bring to a boil and cook for only 5 minutes, constantly skimming off the foam.
Remove from heat and let stand for 15-20 minutes. It is not recommended to allow it to cool completely.
Put it on the fire a second time, bring it just to a boil and immediately remove it from the heat.
Cool the finished jam and put it into sterilized jars.

This jam can also be made from frozen berries. If the berries in the garden ripen unevenly, then black currants or raspberries can be frozen in the required quantity and then used to make jam.

The article provides two proven recipes for raspberry jam, with and without syrup. How to make delicious raspberry jam.

Raspberries are a source of culinary inspiration and preparations for the winter. Raspberry jam is most likely an exquisite dessert.

Everyone loved in childhood, and still loves in adulthood, various preserves and jams. They seduce us with their aroma and sweet taste. Like a magnet they beckon us to taste their sweet taste and enjoy their vitamin composition.

Especially how pleasant it is to sit at home in the winter cold near the fireplace, where you can hear the crackle of dry firewood. Drink tea with your family with fresh bread or cookies spread with energy carrier - berry jam.

Jam- a method of preparing fruits and berries for future use. The jam has a thick consistency and does not spread like jam. Jam is convenient to spread on cookies, bread or buns and use as a filling for tubes or pie.

We already know how to make jam correctly from the previous article. Now we just need to find out how to cook it correctly, we’re waiting. This is what we will do now.

For making jam, first of all, choose a wide dish for better evaporation of moisture from the jam. Take berries or fruits, rinse them thoroughly with water and let the water drain. Then put them in a cooking vessel and cover with sugar. Remember, there should be more berries than sugar.

Then the taste of the berries in the jam will be expressed. Place the bowl over low heat and cook, stirring constantly. The jam must constantly boil, thereby evaporating excess liquid from it. But not to boil too much. Do not leave the bowl even for a couple of minutes, otherwise it will burn and the jam will no longer taste the same.

In order to find out whether the jam is ready or not, you need to find out using several methods. The first method is for you to run a spoon along the bottom of the bowl of jam and see the bottom itself, as the finished jam will not immediately fill this mark.

The second way is to take a little jam with a spoon, when it cools down a little, then turn it over. And if the jam falls off, then it is ready. If it flows in a trickle, then you need to cook the jam some more. And the final way to check the readiness of the jam is to drop some jam onto a plate and after a couple of minutes turn it over vertically.

If the jam remains on the plate, it is ready. If it drips down, you still need to cook it for a while. So, you now know how to check the readiness of the jam and can easily determine when to stop cooking it.

Then pour the cooked jam, still warm, into sterilized jars and seal using a seaming key or special jars with closing lids. So, when the jam cools down, it will fall into the jar unevenly and fall in clumps, creating air bubbles in the jar.

We wish you to stock up on the berry and fruit jams you like for the winter. And then you can taste this unforgettable healthy sweetness while treating your friends and relatives.

The most popular berry in the world is undoubtedly the strawberry. Its unusual aroma, sweet and sour taste and soft texture delight many. One of my favorite desserts is considered strawberry jam, the recipe of which is simple and every housewife can cook. How to do thick strawberry jam for the winter, using simple recipes described in this article.

Strawberry jam is very useful, especially in winter, when vitamins are so lacking. Prepare jam can be done in several ways: traditional, in a slow cooker, in a bread maker, with gelatin and with pectin. Each of them has a different preparation method, but the jam always turns out tasty and aromatic.

Cooking secrets homemade strawberry jam

Classical simple recipe for the winter

This method is the easiest and most widely used. In order to make delicious and aromatic strawberry jam, you will need three ingredients:

sugar – 1 kg;
strawberries – 1 kg;
juice of half a lemon;

How to make jam:

The berries should be washed, sorted and sprinkled with sugar, after which they should be left for 2-3 hours so that the strawberries begin to release juice.
The resulting syrup should be poured into a large container and put on fire.
When the liquid boils, add berries and sugar and boil for 10 minutes. Next, you should add lemon juice to give the dessert a piquant taste and remove excess sweetness.
If you want a more uniform consistency, cool the berries boiled in syrup and grind them in a blender, after which the resulting mass is put on fire and cooked for another 20-30 minutes.
The finished jam should be poured into dry and sterilized jars.

Watch the video! Strawberry jam for the winter in five minutes!

Five-minute strawberry jam

This recipe is one of the most common and easiest methods for making jam. This method is used by many housewives because it is simple and fast.

sugar 0.8 kg;
strawberries 2 kg.

How to cook:

The berries should be washed, sorted, and peeled.
Using a meat grinder or blender, grind the strawberries into a puree and add sugar.
Place the finished mixture on the fire, wait until it boils, skim off the foam and cook for about 5 minutes.
Then the mass is cooled and the procedure is repeated twice to make the jam thicker.

Recipe for cooking in a slow cooker

Nowadays, working in the kitchen is greatly facilitated by modern appliances. You can make very tasty jam in a slow cooker. This device will not only allow the housewife to save a lot of time, but will also change the usual consistency of the treat, making it tender, dense and rich.

To prepare you will need:

sugar – 0.7 kg;
strawberries – 1 kg;
citric acid – 0.5 tsp;
gelatin – 1 tsp (gelatin should first be diluted in 100 ml of warm water).

The cooking principle itself remains the same as when using a simple pan (described above). With one difference:

Strawberry puree should be prepared in a separate container, and only after that transfer the mixture to the slow cooker.
Then you need to select the “Extinguishing” program and leave for 1 hour.
Gelatin is added as desired to make the jam thicker.
The prepared jam is poured into pre-prepared jars.

Strawberry jam prepared according to this recipe can not only become a decoration for any dish, but also an independent dessert that will fill the cold season with the aroma of summer and warmth.

Watch the video! Strawberry jam in a slow cooker - video recipe

Delicious and thick strawberry jam with orange

Very often, housewives use to make strawberry jam not only standard ingredients, which include strawberries, lemon juice and sugar, but also other components that will make the taste original and unusual. The most commonly used components are:

orange;
apple;
mint;
White chocolate.

Advice! You shouldn’t add all these ingredients at the same time, as they can greatly interrupt each other’s taste.

You can use the following recipe:

sugar – 1kg;
strawberries – 2 kg;
orange pulp – 0.5 kg;
gelatin – 40 g, previously diluted in 100 g of warm water.

The preparation of thick and very tasty strawberry jam is as follows:

Berries should be prepared: remove rotten and wrinkled fruits, remove stems and green leaves, and wash.
Oranges must be peeled and chopped in a blender.
Strawberries are crushed to a homogeneous puree.
Before cooking, add orange pulp and sugar to the puree, then put on fire and cook for about 20 minutes.
To ensure that the mixture heats evenly and the sugar dissolves faster, it should be stirred constantly. You can then add additional ingredients as desired.
Then the container should be removed and covered with gauze or a towel so that the fabric absorbs excess moisture and the jam becomes thicker. It is recommended to carry out the cooking procedure 2 times to obtain the optimal consistency. At the time of the last cooking, you can add gelatin in a thin stream, stirring constantly.

Watch the video! Strawberry jam with orange

Recipe with gelatin

The jam prepared according to this recipe is 100% thick. Gelatin will not spoil the taste at all and will help give the jam the necessary consistency.

To prepare you will need:

strawberries – 1 kg;
sugar – 1 glass;
gelatin – 1 sachet (20 g).

How to make homemade strawberry jam with gelatin.

The principle of making jam is quite simple:

The berries should be washed and sorted, then ground or twisted in a meat grinder.
In a cooking container, mix strawberry mass, sugar, gelatin.
The mixture is placed on the fire and wait for it to boil. Do not forget about constant stirring so that the jam does not burn.
When the strawberry-sugar mixture begins to boil, reduce the heat to low and cook for another 2-3 minutes.
Remove the jam from the heat.
You can check readiness by dropping jam onto a cold plate. If the drop shape is maintained, then the jam can be poured into jars. As it cools, the jam will thicken even more.

Homemade jam from wild strawberries for the winter

Wild strawberries have a wonderful aroma and taste. In winter, such a dessert can be a good addition to tea drinking.

To make wild strawberry jam you will need:

Wild strawberries – 3 kg;
sugar – 3 kg.

Cooking process:

The prepared berries are ground in a large container with sugar, using a sieve or meat grinder.
Strawberries are a very juicy berry, so you shouldn’t add water to the mixture.
Place the jam on low heat and wait for it to boil, stirring constantly.
After this, cook the jam for 20 minutes, remembering to stir and skim off the foam. Then cool. It is recommended to carry out the cooking procedure 2 times. The mixture should boil down sufficiently and acquire a thick consistency.
Jam jars should be prepared in advance.
After boiling, the hot mass is placed in jars, twisted, covered and left to cool.

Recipe without cooking

1 kg of berries;
1 kg sugar.

Cooking method:

The berries are sorted, only strong fruits are selected.
Next, wash the strawberries several times and dry them on a towel.
Only after this they are cleared of green tails. With a different sequence, the strawberries will be watery.
Blend the berries with a blender into a homogeneous mass.
Pour the puree into a bowl and add sugar.
Mix everything thoroughly and leave for half an hour.
Mix and transfer the finished jam into dry, sterilized jars and screw on the lids.

Store the jam in a cool place. You can also place them in plastic containers and freeze them.

Watch the video! Strawberry jam without cooking

Bon appetit!

How to make jam correctly

Jam is a great sweet that goes perfectly with toast. Many people have a question: how is jam different from jam or marmalade? There are differences, and at the same time these differences are important. The main difference is consistency. It is thicker in jam than in preserves, but not as thick as in marmalade. It does not spread like jam, but at the same time it can easily be spread on toast or a piece of bread, unlike jam, which has a dense consistency and is sometimes even cut with a knife.

Another feature is that berries and pieces of fruit, when preparing jam, are boiled thoroughly, thanks to which sugar penetrates very well into their pulp. But at the same time, pieces of berries and fruits can be distinguished, unlike jam, where all the components are rubbed into a homogeneous mass.

To put it simply, jam is a jelly-like thick syrup with boiled pieces of berries and fruits. Preparation of jam can be described in several stages: the fruits are first boiled with a small amount of water. Then sugar is added and the jam is cooked first over high heat and finished over low heat. It is very important to know how long to cook jam. Approximate cooking time is 30 minutes. However, the cooking technology may vary depending on what it is cooked from. There are several subtleties on how to make jam correctly:

The secret to making perfect jam is the correct alternation of heat on the stove. At first the heating should be very strong, and then weak;

Choose the right fruits and berries. They must contain natural pectin. It is this that combines with acids and sugar to form the same jelly-like consistency of jam;

If you are making jam from berries or fruits that contain little natural pectin, you should add pectin or gelatin (gelling sugar) at the end of cooking the jam;

When cooking, add some unripe berries or fruits. They contain a large amount of natural pectin;

Wide dishes with a thick bottom are best suited for cooking;

Don't overcook it! Overcooked jam has a weak aroma and dull color;

Check the readiness of the jam like this: hot jam should flow from a spoon in a thin thread, and cold jam should fall in pieces;

Remember fruits rich in natural pectin: apples, quinces, apricots, gooseberries, plums, currants. You can make a mix by adding these fruits to other berries that contain little pectin in order to make a good jam with the right consistency;

To make jam, choose ripe but not overripe fruits, adding a small portion of unripe fruits.

So, we offer you a recipe with a photo on how to make jam correctly.