2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Jam is boiled from various fruits, which must be perfectly fresh, healthy and well ripened. Each fruit, according to its nature, requires appropriate processing. For example, in the case of strawberries and raspberries, it is necessary to clean the calyx leaves with the stalks and lightly wash the fruit; in the case of cherries, sour cherries, dogwoods, it is necessary to wash the fruits and remove the stones; in the case of plums, apricots and peaches, except that the stones must be removed, but the fruit is required to be kept for some time in boiled water; in the case of nuts, figs, oranges, it is necessary to boil the fruit in one or more waters.
The jam is cooked in shallow wide containers, the volume of which is at least twice the volume of the jam that is currently being boiled in it. If the container is smaller, there is a risk that the jam will boil. In a larger container, the jam is spread in a thin layer, as a result of which the syrup thickens quickly and the fruit may remain undercooked.
When cooking the jam, it should also be borne in mind that the shorter the jam boils, the brighter its color and the better the aroma of the fruit. That is why you should not cook jam with more than two kilograms of fruit at once. Jam should not be boiled over high heat in order to accelerate its evaporation and thickening.
The foam obtained by cooking the jam is rubbed with a slotted spoon. The foam must be removed especially carefully after removing the jam from the heat.
The sugar crystallized on the walls of the pan in which the jam is boiled should be peeled off with a spoon or a damp cloth.
To avoid sugaring the jam, a few minutes before removing it from the heat, add 1 teaspoon of finely crushed tartaric acid per 1 kg of sugar.
The jam is ready when a drop of syrup, dropped on a porcelain plate or a lump of sugar, fully retains its shape and does not spill.
Once removed from the heat, the jam is poured into a well-dried small container - porcelain tureen, enameled or fireproof pot.
In this dish, the jam is left to stand overnight to soak the fruit well with syrup, then pour into jars and boil.
The jam is best stored in jars with a capacity of up to 500 g, kept in a cool and ventilated place.
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