Jams are especially appreciated, consumed as such or used in the preparation of various sweets. Some jam recipes were passed secretly from mother to daughter, being the pride of the housewife, the specialty of the house and the delight of those who consume them. I remember now, when my mother stood with the hours in the kitchen, and prepared the jam for the winter reserves! I will never forget the scent of fragrant fruits! A splendor...
Jams are quite pretentious, their preparation being a real exam for a housewife. Next, I will try to give some tips that I know from my mother, which is good to keep in mind, any housewife who wants to have in her bunk successful jams, which can be preserved for a longer time.
Tips for making jam
- Jams should be prepared in special pots, used only for this purpose: they can be made of brass, well tanned or enamel chopped, thicker, in perfect condition, with intact enamel, you do not want to find any debris or shards in the jam.
- The pot should be large enough (about 4-5 liters), because when it boils, it reaches a high temperature, and swells.
- It is good to make the jams in small quantities (once), 1kg at the most 1,250 kg of sugar, to have a beautiful, open color. But if it is made from larger amounts of sugar and fruit, the jam will no longer look as the fruit and the syrup boil too much and darkens, receiving a brownish shade.
- In general, the amount of water required for syrup is 3 glasses (large for water) per kg of sugar. For sugars, such as: bitter cherries, ripe apricots, roses, acacia - generally those made from sweet fruits - add 4 glasses of water to 1 kg of sugar, so that the syrup is well boiled.
- Syrup does not bind the same for any jam. When the leaves are thicker, the syrup should be better bound, but if the fruits are stronger and therefore have a little juice, the syrup is left less tied so that the fruits boil enough. When the syrup begins to boil and its surface it's full of bubbles, try if it is concentrated enough, taking a teaspoon on a saucer and let it cool. When taking syrup to try it, pull the saucepan from the eye of the cooker, because boiling the syrup can bind too hard and we can no longer control the jam and the final result.
During the boiling, do not mix with the spoon in the jam, so as not to crush the fruit, just shake from time to time. In pectin-rich fruits (currant, agar, quince), syrup does not have to be bound too much because it is gelatinized. So, at these jams, when trying the syrup and gently laying the grain on the plate, immediately take the dish from the fire, the jam being ready. Do not pour the hot jam in the jars because the fruit is separated from the syrup and rises to the surface. After the jam has cooled (in about 12 hours), put it in the jar and bind it with white paper, parchment or cellophane.
Jam is a nourishing preparation that gives you the opportunity to use your favorite fruit in one of the healthiest foods. Jam is a healthy natural product, often recommended as a natural treatment for various diseases, from immune to stomach problems. The preparation contains many vitamins and can be used in many kinds of food: marshmallows, muffins, pancakes, cakes, rusks, roasted fruits, pies, donuts, cakes etc.