The classic sugar syrup for making jam consists only of sugar and water, it is cooked very quickly - until the crystals dissolve, it is considered the base for a variety of berries and fruits. The concentration (% sugar content) varies - the more acidic the fruit, the more granulated sugar should be in the composition.
Usually 1/3 of the volume of the jar is taken away for syrup and 2/3 for fruits. Aromatized in random order with spicy additives, herbs, zest.
Ingredients:
Water - 200 ml
Sugar - 300 g
Rosemary - optional
Step by step recipe:
Step 1 - Take the required amount of granulated sugar and drinking water. If you want to tint in a more intense yellow shade and fill with pine aroma, prepare a couple of branches of fresh rosemary. In addition to the base for jam with pieces of fruit or berries, this syrup is suitable for desserts, cocktails, interlayers of soft and porous pastries.
Step 2 - It is best to use a spacious basin that does not oxidize and is able to withstand heat at high temperatures. Due to the large diameter of the container, moisture evaporates, the syrup and then the jam evenly warm up, and the fruits are boiled down to the required transparency. We measure out the water, pour it into a bowl and immediately add the whole portion of sugar.
Step 3 - We put the stove on the top fire.
Step 4 - Deciding to flavor, immediately immerse a few sprigs of rosemary (mint, thyme, sage, tarragon - your choice). In addition to fresh vegetation, they also take dried, as well as cinnamon sticks, grains or whole capsules of cardamom, anise / star anise stars, citrus zest. Many people tie spices-herbs in a gauze knot, dipped in liquid and leave until the end of the whole cooking - such a package is easier to catch in the end.
Step 5 - Gradually heating, completely dissolve the sugar and bring the composition to an active boil.
Step 6 - Cook for about 3-5 minutes, then filter through gauze folded in several layers or a very fine sieve. Our sugar syrup is still liquid, but after adding berries or fruits and further boiling, it will thicken. Let me remind you that the readiness of the jam itself is determined by a drop of syrup on a saucer - it is stable and does not spread.
Step 7 - The base of the sugar syrup is at hand, it remains to add the fruits and bring the jam to readiness.
Enjoy your culinary hassle!
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