2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
We can prepare jams all year round, because they depend on the fruit we have at the moment. Here are some important tips for preparing them:
- Do not overdo the baking and thickening of the syrup, because after pouring into jars and a certain stay, the jam thickens on its own;
- When we do not have jars with rotating lids that close tightly, we can use ordinary jars. After pouring the hot jam, leave the jars open for 24 hours, in a cool place, to catch a light crust, which prevents spoilage. Then we can cover only with a sheet of cellophane and tie;
- When filling the jars, the top layer should not be fruit, but syrup. This way the jams are better preserved;
- To give the jam a finer taste, shortly before its final cooking we can add 100 ml of liqueur, for example, apricots - amaretto, peaches - coconut liqueur, etc.;
- We can ennoble the taste of jam with caramel. We need to leave 100 g of sugar to caramelize until golden brown in a pan. Add the caramel to the jam and stir until completely melted, but very carefully so as not to damage the fruit. Immediately pour into jars and close immediately;
- In addition, we must keep in mind that the fruits do not retain their shape as in jam, but slightly peeled;
- In order not to burn the jam, we can leave the sugar-sprinkled fruit to stand.
Here is a recipe for peach jam
We choose and buy 3 kg of ripe peaches, on which the stones are separated. Wash well and cut in half, remove the stone and peel the skin. Cut into thin slices. Pour the whole amount into a large pan. Sprinkle with 1 kg of sugar and bake until the syrup thickens slightly.
We make sure from time to time that the fruit does not boil and caramelizes on the bottom of the oven, which is then very difficult to clean. Add to the jam 1-2 teaspoons of limontozu. Remove and pour the hot mixture into jars. We close with rotating caps.
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