No visits with boiling and cooling 2-3 times, no long cooking! This is another jam, wholesome and the most delicious!
Each housewife is waiting for the season of berries, a drop in sugar prices and prepares jars to start making different jams in a big way.
The cooking process of which is similar to magic, there is something almost mystical in it. The action draws us in, it's amazing how we like to stand by the huge dishes and stirring the wooden a gurgling brew with a spoon, as if to conjure for the happiness of your family, for health, or just for the winter mood.
And then the very time comes when a number of jars begins to replenish: strawberries, currants, raspberries, cherries, rhubarb, mulberries... it's a song! And my heart is just as calm, because this is our contribution to the food security of our relatives.
In winter, it is so wonderful to get such a jar, smelling of summer and the sun, and sip seagulls from a beautiful cup, remembering hot days.
But all this is, of course, lyrics. The problem is that there are no cellars and basements in city apartments, which means that it is extremely problematic to preserve all our blanks in such conditions. Even jam cooked according to all the rules is candied, fermented, pouched and moldy.
And no matter how hard we try, something goes wrong in the cooking process anyway ...
I would like to do it quickly, once or twice - and it's done, and at the same time efficiently and reliably! This is where the famous five-minute jam comes to mind, which can be made from any berries.
Important! The less the berry is cooked, the more useful the jam is when it comes out. It is good when the berries retain their taste, shape and aroma.
Therefore, such a recipe should be in everyone's piggy bank.
Ingredients:
- 1 kg of berries
- 1 kg sugar
- 4 tbsp. l. lemon juice (no need to add to cherries)
How to cook:
1. Sort ripe berries and rinse, remove seeds from cherries. Cover with sugar and leave in the refrigerator for 3-5 hours. You need juice, the more, the better. Some people advise leaving it overnight, but not all berries are a good idea. Since currants or strawberries can begin to sour and ferment for such a long time.
2. Put the dishes on low heat and, stirring occasionally, bring to a boil. After boiling, pour in lemon juice and cook for exactly 5 minutes. Remove the foam!
3. Wash and sterilize jars.
4. The jam should be poured hot into dry sterilized jars and immediately closed with boiled hot lids.
It is convenient to use cans with a volume of 250 ml or 0.5 l with screw caps.
5. Turn closed jars of jam upside down and wrap for several hours until cool. The covers should retract inward. Next, the jars should be rearranged into the refrigerator on the lower shelf so that they cool properly.
Then you can put them in any storage place where there are no heating devices.
Checked: homemade products are perfectly stored in a city apartment outside the refrigerator, they do not sour and do not explode if cooled well before that. And jam too.
Good luck with your preparations, delicious winter and bon appetit!
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