The hot season begins for me - the harvesting season for the winter. I can't say that I really love this time, since I have to process a large amount of berries and fruits in a short period of time. But then in the winter I get high when I open another jar of homemade jam.
To somehow simplify my life, I began to make a quick jam. I make it based on pectin.
Pectin is a natural thickener made from apples and citrus fruits. Thanks to the pectin, the jam is thick even with the minimum amount of sugar.
If for the usual jam we need as much sugar as berries / fruits, then with pectin it is enough to put half a portion of sugar.
I will not delay any more, let's cook!
I'll use the example of honeysuckle, but this method can be used for other berries and even fruits. If I write berries, then I mean fruits too.
Step by step recipe on how to make jam
Ingredients:
- Berry and fruit puree 700 g
- Sugar 400 g
- Pectin 7-10 g
My berries and sort out. It is very important to get rid of the spoiled berries at the very beginning so that they do not spoil the whole batch of jam later.
I transfer the honeysuckle to a container and punch it with a submersible blender until puree.
For strawberries, raspberries and other pitted berries, I advise you to first strain the puree through a fine sieve before cooking the jam to get rid of the pits. But this is optional, I just love jam with a uniform texture and without seeds.
I add 2-3 tablespoons of sugar to the pectin and mix. This way the pectin will stick to the sugar crystals and will not clump when added to the puree.
Put the puree in a saucepan and put on medium heat. When the mass warms up a little, add the pectin mixture and mix until smooth.
I bring the mass to a boil and add sugar, stir and cook over medium heat. When the mass boils, cook for 3 minutes and remove from heat.
I also pour hot jam into sterilized jars, close it with a lid and, after cooling completely, put it away for storage. This jam is stored in the dark at room temperature for about a year. Refrigerate after opening.
Here's a jam I got. It has a dense texture that does not flow when spread over bread. When the jam is mixed, it becomes a homogeneous texture and can be used for fillings in desserts.