nut
I always sterilize the cans in a saucepan: I pour water, heat clean cans there and bring to a boil, boil for 1-2 minutes and take it out, put it on the neck, a vacuum is immediately created inside and this process goes on like a conveyor, while some boil others I fill. I always do this with jam and when pickling mushrooms, there has never been a bombing.
MargoL
I realized that I, like a beginner in a jam-making))), are full of technical questions. Which do not relate to a specific recipe. I think that I am not alone in my attempts to get to the bottom of the truth, so I bring them up for general discussion.

Technically, jam is fresh fruits or vegetables (well, with our experiments, I must say - plants))) boiled in sugar syrup. I know that there is also dry jam (like dried fruit is obtained, probably) and raw jam (when rubbed with sugar), I'm not talking about them. I'm talking about those that are brewed. With sugar and additives.

Sugar, like citric acid, are preservatives that prevent jam from spoiling (that is, they prevent the development of pathogenic microflora). But with prolonged heat treatment, vitamins are destroyed, which, in fact, are the most valuable part of these very fruits, which everyone is trying to preserve. That is, on the one hand, the longer you cook, the richer the syrup (we evaporate the liquid, the sugar concentration increases), but the less vitamins remain. That is, the technical task is to ensure long-term storage, preserving vitamins to the maximum.

now we classify the jam by method of preparation.

The first thing is the difference - either fruits are poured with pre-prepared syrupor in advance covered with sugar in order for the fruit to give juice and sugar has already dissolved in it. In general, everything is probably clear here - if not, correct it: if you do not need to be afraid that the fruits will lose their color, and also provided that the fruits are juicy, it makes sense to fill them with sugar and only then cook this prepared mixture; if there are fears that the fruit will change color upon prolonged contact with oxygen (apples, for example), or it is necessary to preserve the shape of the berries (gooseberries, as far as I understand they are boiled), they are poured with prepared syrup and then. depending on the recipe, either cut out before boiling, or boiled immediately.

Second - actual cooking method, and her time.
Five minutes - jam, once or several times boiled for 5 minutes, followed by holding (until it cools down or for several hours).
Cooking in several stages - it is proposed to pour the syrup over the fruit, boil it for a while (in some recipes, do not even boil it, but simply pour it over with hot syrup and cool it, and only cook at the end), then drain the syrup, add the next portion of sugar to it, and pour the fruit over again. Excerpt between brews - up to a day.
Well, the last way cooking in one go until ready. Everything is simple here, you cook until the syrup forms a ball on a saucer (or a strong drop in water).

So, how, in fact, can you determine which type of preparation and which type of cooking is most suitable for a particular fruit? And what's the point of cooking jam for two hours, if you can 3 times for 5 minutes?

Third - preparation of dishes.
Why is sterilization necessary? I understand when empty jars are sterilized (I wash them out in the dishwasher and then refill them with boiling water a couple of times), but why sterilize already full ones? When do you need to roll them up with lids, and when can you just close them with screw caps? Why turn them upside down when cooling? And why is it sometimes necessary to do this, and sometimes not? Sometimes leave them like this until they cool, and sometimes for 15 minutes?

And finally, about zhelfix. On the pack it is written literally like this: "Stir the prepared fruit with the contents of the pack, mixed with a small amount of granulated sugar, stir and boil for 1 minute.Then add the rest of the sugar, bring to a boil and cook for another 5 minutes. "Well, here's how to boil the fruit with this jaundice? If I mix them with 1-2 tablespoons of sugar and the contents of the pack, this is only enough to sprinkle the fruit lightly. And if I'll put this mass on the stove, damn it, it turns out that I partially fry them! I honestly tried. But in disbelief, is it really necessary to do this ??? Or should I wait until they give juice? But after all, not all jams are cooked exactly So...

uff. I'm tired of stuffing)))
Summer resident
I never add jellix to a regular jam for five minutes. And in quick jam from HP I add immediately along with all the sugar.
MargoL
Summer resident,
Why did I ask about jaundice. I cooked apricot jam with it (for some reason I always get it with a huge amount of syrup, which my people don't like), so that instead of syrup it turns out to be something thicker. Well, I did not read what was recommended there on the pack. I had to add it to the fruit already drenched in sugar syrup. As a result, it did not work out thick, although I did everything exactly according to the bookmark. And with gooseberry jam (interesting, or is it correct to say "gooseberry" jam?) The same garbage came out. Do you get thick from a bread machine?
Admin
Recently I made gooseberry jam with black currant 1x0.3 and sugar 1x1. I put even 200 grams less.
I covered the berries with sugar, let them stand for 2 hours, then put them on low heat, added 100 ml. water only so that the sugar begins to dissolve and does not burn.
Then cook in the usual mode until cooked - it turns out differently in time, but not bring it to a state of a sharp color change to dark, then under the screw caps and until it cools down on the lid.
The time turned out to be 50 minutes.
The result is that the jam retained its beautiful color. After cooling, it thickened strongly, when the can was turned over, it barely crawled along the walls of the can.

I close it under the screw lids for storage safety, because in this case you can undercooked the jam to the desired color and state, put less sugar and other cooking conditions.
Nothing will happen under the lids with jam, it will stand for a long time.
If you store the jam without lids, then you need to boil it well and add a lot of sugar - which affects the taste and quality of the jam.

I never use gelix when cooking jam - practice has shown that over time it changes color, taste and is poorly worth it.

Each type of jam requires its own cooking and storage conditions, this must be taken into account.
Lika
Quote: MargoL

now we classify the jam by method of preparation.

The first thing is the difference - either fruits are poured with pre-prepared syrupor in advance covered with sugar in order for the fruit to give juice and sugar has already dissolved in it. In general, everything is probably clear here - if not, correct it: if you do not need to be afraid that the fruits will lose their color, and also provided that the fruits are juicy, it makes sense to fill them with sugar and only then cook this prepared mixture; if there are fears that the fruit will change color upon prolonged contact with oxygen (apples, for example), or it is necessary to preserve the shape of the berries (gooseberries, as far as I understand they are boiled), they are poured with prepared syrup and then. depending on the recipe, either cut out before boiling, or boil immediately.

Delicate berries (raspberries, strawberries, and even very ripe cherries) need to be aged in syrup to maintain their shape, but this is pure aesthetics, and most of the juice is inside the berries, then you still need to bring to a boil and put in jars.
Harder berries can be boiled immediately.
For example, I cook apples for filling in pies in portions in syrup. I let them grab a little and put them in the jars with a slotted spoon, at the end I fill all the jars with the remaining syrup and seal them with lids.

Second - actual cooking method, and her time.
Five minutes - jam, once or several times boiled for 5 minutes, followed by holding (until it cools down or for several hours).
Cooking in several stages - it is proposed to pour the syrup over the fruit, boil it for a while (in some recipes, do not even boil it, but simply pour it over with hot syrup and cool it, and only cook at the end), then drain the syrup, add the next portion of sugar to it, and pour the fruit over again. Excerpt between brews - up to a day.
Well, the last way cooking in one go until ready. Everything is simple here, you cook until the syrup forms a ball on a saucer (or a strong drop in water).

So, how, in fact, can you determine which type of preparation and which type of cooking is most suitable for a particular fruit? And what's the point of cooking jam for two hours, if you can 3 times for 5 minutes?

In my opinion, it makes no sense at all to cook the jam for so long, unless you cook it in buckets. I never cook for so long.

Third - preparation of dishes.
Why is sterilization necessary? I understand when empty jars are sterilized (I wash them out in the dishwasher and then refill them with boiling water a couple of times), but why sterilize already full ones? When do you need to roll them up with lids, and when can you just close them with screw caps? Why turn them upside down when cooling? And why is it sometimes necessary to do this, and sometimes not? Sometimes leave them like this until they cool, and sometimes for 15 minutes?
Sterilize the jars over steam or in a micron, boil the lids immediately before screwing them up. Maximum purity is half the battle and a guarantee that nothing will turn sour and will not explode. Screw caps or conventional seaming caps make no difference. Full jars are shot when filled with non-boiling product. For example, squash caviar will not live long without sterilization.
We turn over the cans at least in order to check the reliability of the closure with a lid. Turn over for 15 minutes, cold jams, everything else until cool. Hot air bubbles will go up to the bottom of the can, and there will be no extra pressure on the lid.
Admin
In general, I came to the conclusion that today there is no single and "correct" way of making jam.

Each housewife prepares "her own jam", according to her taste and her own methods.

Today there are so many different means for making jam, even to the point that it can be made from frozen berries.
In small portions and do not even cook for a long time - everything is quickly eaten up.

You just need, as always, to carefully observe what happens and draw your own conclusions and make notes in the recipe - tasty / tasteless and comment on the future.
An example of this is the ways of making jam on the forum - a bouquet and a variety of recipes, methods and methods.

I do that. My opinion
Crochet
Quote: Admin

In general, I came to the conclusion that today there is no single and "correct" way of making jam.
Each housewife prepares "her own jam", according to her taste and her own methods.
Admin
I subscribe to every word! A very correct observation!
binolik
My household, for example, also like berries more than syrup. Therefore, I always separate them: berries in one jar, and syrup in others. Then the berries are eaten with pleasure, and the syrup goes into a drink (200 ml of syrup for 1.5 liters of mineral water) - it turns out better than any store-bought body. I always make jam "five minutes" (to preserve vitamins or maybe because of laziness? ...), I close the jars of baby food in 200g (I opened a jar, ate it, opened another one tomorrow) and never sterilize it ...
ivolga
Jam, jam, jam ...
I looked at the topics, not all, of course, but did not find how they differ. "Sweet desserts" from Krosh do not count, since it is the desserts that are painted there.

Jam and marmalade cooked (classically) from fruit puree with sugar. Sometimes fruit is boiled with sugar and then rubbed, but this is, as they say, "according to the custom" of the family.

Jam and preserves boiled from whole fruits.
But in the jam, the fruits are boiled,
and jam, on the contrary, should be whole and transparent.
Therefore, the jam is usually thick, and berries and fruits containing many gelling substances are used for it: apples, quince, plum, cherry plum, gooseberry, cranberry, black currant ...
And the jam is usually liquid: beautiful transparent berries or slices of fruit float in a transparent syrup.

The same fruit or berries can be cooked in different ways, which is why they are cooked in different ways.
In jam, fruits and berries are boiled in a small amount (or without) water and sugar, and after boiling, add the rest of the sugar and cook until tender. Everything takes 30-40 minutes.
And the jam is cooked a little at a time, in several steps, with standing to keep the fruit intact. This is a whole art.

But in our family, everyone loves “thick jam” for bread. Previously, I tried to make the jam thick and cooked it for a long time, but it was digested, burned, it was tasteless, but it was still difficult to call it thick.
And then I found out how jam is different from jam, and now I make jams.

For clarity, I will write recipes:

For 1 kg of apricots:
Jam: sugar 6 cups.
Marmalade: sugar 5 cups; water 1 glass.
Jam: sugar 3 cups; water ½ cup.
Jam: sugar 6 cups; water 5 glasses.

For 1 kg of apples:
Jam: sugar 5-6 cups; water 1 glass.
Jam: sugar 3 cups; water 2 glasses (less water or no water at all).
Jam: sugar 5 cups: water 2 cups.

Hairpin
And for some reason I thought that the five-minute is cooked for five minutes once, and not several ...
ivolga
Five minutes really cooks for 5 minutes, but it must be rolled up in jars, and ordinary jam can be closed with a piece of paper.
Admin


Jam: sugar 6 cups; water 5 glasses.
Jam: sugar 5 cups: water 2 cups. [/ I]

Where does this information come from?

What can happen if you take 6 glasses of sand and 5 glasses of water for 1 kg of apricots? Should I go try it?

Where is so much water, did you yourself try to make jam like that? Apricots have plenty of their own juice.
For 1 kg of apricot for jam, 800-1000 grams of sugar is enough, and 100 ml of water for the sugar to begin to dissolve.
There is a desire, look at my apricot jam in my topic.
ivolga
Quote: Admin


Jam: sugar 6 cups; water 5 glasses.
Jam: sugar 5 cups: water 2 cups. [/ I]

Where does this information come from?
From the book by R. P. Kengis, P. S. Markhel "Home cooking of cakes, pastries, cookies, gingerbread, pies" edition 1959.

I'll be honest apricot I didn't cook jam according to this recipe,
but apple preparations (including jam), and with other fruits, compotes in jars made according to these recipes. Everything worked out great.
Now I also cooked apricots and apples in a bread maker, completely without water. It turned out very cool.
By the way, I boiled some of the apples in a bowl, adding water, and some cooked half a kilo in HP (without water), so they turned out to be the same.

Probably, in these recipes, when cooking jam, it is taken into account that a lot of liquid will evaporate during cooking, which is why these numbers are.
Crochet
And I generally prefer jam cooked without water (with rare exceptions). I just pour sugar over the fruits and berries, leave them overnight and then cook them in my own juice. Vkusnooo!
Admin
I also prefer to do that. The berries have enough of their own juice-liquid for cooking. And the taste is richer.

The exception is very hard fruits.

Here is apricot jam - much more water, if there are so many of them. juice

Fruit and berry preparations. Question answer.

Fruit and berry preparations. Question answer.
Crochet
Admin
This is jam! What a charm! Oh, how I love apricot ... Only here this year, prices for apricots are just horrible ...
Admin

Crochet, and if these apricots from jam to put on bread, as here Breakfast dessert "Bread with an egg"then your stomach will be very happy

Apricots are also very expensive here, but I do a little - it will pay off in winter
ivolga
This is a photo of a page of my favorite book.

Fruit and berry preparations. Question answer.

Although as Admin said

Quote: Admin

In general, I came to the conclusion that today there is no single and "correct" way of making jam.

Each housewife prepares "her own jam", according to her taste and her own methods.

Today there are so many different means for making jam, even to the point that it can be made from frozen berries.
In small portions and do not even cook for a long time - everything is quickly eaten up.

You just need, as always, to carefully observe what happens and draw your own conclusions and make notes in the recipe - tasty / tasteless and comment on the future.
An example of this is the ways of making jam on the forum - a bouquet and a variety of recipes, methods and methods.

I do that. My opinion

Moreover, I agree with every word and also try to do so, although before the Admin I still grow and grow.
Your jam is just super! And bread and eggs. For some reason, in my childhood we called a similar dish "croutons".
But, I think that this book contains a recipe for such a jam, in which there is a lot of syrup, and the fruits float in this syrup. And it is undesirable to add water during cooking, it is better to add sugar or cook longer.
When visiting, I had to eat such jam. I don't cook like that myself. Usually it turns out to be a liquid syrup, something like a very sweet compote. I don't really like it.
Although, as I think, "we just do not know how to cook them."

Do you know how my husband's grandmother made pear jam?
It was a whole ritual. A special oven for making jam was laid in the garden. Everything was prepared in advance.
She cooked it for several hours, did not allow anyone to approach, so as not to be distracted.
She said that real jam cannot be cooked on our stoves.
And, indeed, the jam turned out to be some kind of extraordinary. It was like very thick honey, fragrant, transparent, very beautiful in color. Pieces of pear are like pieces of dark amber inside this honey.

This jam could not be spooned or thoughtlessly put on bread. It could only be eaten with small spoons from the rosettes and enjoyed.

But after Baba Pasha no one can make such jam anymore. Only memories remain.
We all cook 5 minutes now with a minimum amount of sugar.

Now I am writing and waiting for the peach jam to cook. Why the bread maker is good: I bought three peaches - I made a jar of jam, efficiently and without hassle. Stir itself, heats it herself. Even the foam does not need to be removed.

Delicious jam everyone!
Hairpin
I found a very interesting post on the Good Kitchen website, I decided to upload it here. I can't give a link, because I'm reading the printout. But from the Word I can copy directly with the author. So:



My grandmother spent the entire period of her active life in Kazakhstan, worked as a microbiologist, famous in the city ... I’m talking about cherry jam with seeds. Her recipe. never let down the third generation of relatives: 3/4 cup of water for 1 kg of cherries, 1 kg of sugar. Put all this in an enamel cup and over the fire. As it boils, keep in this boiling state for 15 minutes and set aside until it cools. The cherry must go through such boiling three times. The most important thing is to cool it down. It takes two days. For example, boiled this morning, then late in the evening a second time, and boil in jars tomorrow morning.
Here's a lyrical digression about grandmother's profession: when a cherry with a stone boils for the first time, harmful microorganisms are released, some of them die, but most of them remain and pass into another state, such as sleepy, while the jam cools down, some cells sleep, some give birth to new ones ... The next boiling: dormant cells die immediately, and new ones change their state again, but there are already few of them, and the third boiling kills almost everyone, and if someone or something remains, then it can no longer affect anything, but in swirling cans does not survive.
Jam with seeds must be eaten in the first winter, in the second year it is fraught with the release of hydrocyanic acid.

Alyonka
A question for connoisseurs of jam:
I cook in HP with a small amount of sugar, that is, this is no longer a jam, but a type of jam. From apples and pears. Will this be stored in jars if you roll up the lids? It is clear that sterilization is needed, for example, boil it for a few minutes in a saucepan. Should you try?
Admin

You don't need to boil anything. Pour hot jam into clean jars, cover with lids and put on the lid until it cools.
Will stand
NNN5
My bread maker (LG) does not have a Jam mode, but a Cupcake mode.It's just baked goods from ready-made dough, which is poured into a bucket. Baking lasts a little over an hour. The stirrer does not even need to be inserted - it does not spin. Such a cupcake is excellently baked. You can dilute the ready-made dry mixture from a bag.
For a long time I had a suspicion that the "Jam" option was akin to the "Cupcake" option, that is, jam would also work. Who knows? I really want to cook jam!
Boo Boo
A stirrer is needed for the jam program. The bread maker is stirring the jam during cooking.
NNN5
Thank you. It's a pity. Apparently, you can at the one that makes the jam, do not insert the stirrer and bake the cake. That is, it is, apparently, more universal. I would also like to know the temperature ...
Boo Boo
There is a Baking program for baking a cake. I haven't tried baking for jam.
NNN5
Forgive me for the indistinctness and verbosity, but when buying, I was immediately asked about the option with an edge: either Jam or Keks. The rest of the programs do not work purely for baking, but include kneading, raising, etc. I have an LG. Probably, in the models of other firms, these functions are separated.
So I chose Keks, and now I suffer all my life - what if the jam would be better?

A choice problem that can kill any girl.
Boo Boo
Don't be discouraged, there is not much jam you can cook there.
If I need a little, then I cook in the microwave.
maisa
Well, for jam, yes, you don't need to boil it, it's not cucumbers
Opera
I cooked kiwi jam with lemon with Zhelfix, so it turned out with some starchy aftertaste ... has anyone else noticed this?
I cooked the same jam with Confiture, there was no starchy aftertaste, but the jelly-like consistency did not work either - ordinary jam, the current is delicious)))
pushel
Good day! I have a Panas 255 in English. performance, and there is no jam program. Advise, experts, what to do, the season itself, read the forum - drooling, and the technique fails.
fugaska
during the season, the jam must be cooked in basins !!! ))))))))))))))))))))) and in a bread maker - it's one tooth!
and no one tried to cook jam in a slow cooker?
pushel
Well, I have no basin, no patience for him. Help with the bread maker!
Celestine
Quote: pushel

Well, I have no basin, no patience for him. Help with the bread maker!

Buy a new stove. This will not work.
Pakat
pushel, write the modes that you have, maybe we'll find the right one ...
Rina
pushel, read related topics. In HP, it makes no sense to cook jam as blanks for two reasons:
1.such preserves from HP are usually not stored for a long time (for example, my cherry is moldy),
2. The temperature of the sugar syrup is too high, so it may ruin the coating of the bucket.
RybkA
Girls, tell me how to properly pour the jam: hot or cold?
Crochet
RybkA
Opinions are divided on this score. Some believe that the "hot" method is correct, others that the "cold" method. Personally, I use both, according to my mood or something, but "cold" is somehow closer to me ... more reliable (IMHO) ... I do not like when the condensate accumulated on the lid during cooling flows into a jar of confiture, therefore I prefer to cool first and only then cork. But if the "five-minute" is definitely a "hot" way!
Admin

Depends on how the jam is made.

If the jam is cooked according to the classical method, berries / sugar 1x1 (or higher) and the cooking time is 1 hour - such jam can be poured cold and will stand.
Why? In such a jam, there is no excess moisture / dampness, which is evaporated during long cooking. And a lot of sugar, which is also a preservative.

But such jam can also be poured hot under the lids - such jam will stand even better, tightness is created, the jam does not wind up and does not dry.

If you cook quick jam, five minutes, with a small amount of sugar, with a short cooking time, then pour it into hot cans, under the lids and turn over on the lid until it cools.
OlenaS
Quote: red mullet

And also, if you want to get distorted, you can do this: remove the seeds from the cherry, pour over it with boiling water and rub it through a drushlag, and then add sugar, pectin, lim.sour, then you get the most delicate, transparent confiture, just a fabulous color. I also tried to make it from yellow cherry plum, since we have a lot of this good in the Kuban, then the confiture turns out to be the color of the sun and very fragrant.

I want to pervert with cherry plum. Cherry plum jam is my favorite. But here in it the bones ... unnerve
The question is: at what stage do you get the seeds from the cherry plum and how? How many times I have met yellow cherry plum, the pulp in it simply grows tightly to the bone. But in red, in quite ripe berries, this is not always the case.
It seems to me that you will first have to boil it or pour it over with boiling water, and then rub it through a sieve? Although here, to be honest, it's a pity to throw out the skins - they are very tasty when well boiled

In a word, please share the secrets of the yellow cherry plum jam
LenaV07
OlenaS
And if you choose the bones, and throw the skins back into the jam? This is me, in terms of reflection ...
OlenaS
Quote: LenaV07

OlenaS
And if you choose the bones, and throw the skins back into the jam? This is me, in terms of reflection ...

Could be so. But it takes a long time to choose bones. Maybe someone came up with a less labor-intensive option ...
earring55
After buying Kenwood 250 I was very pleased, but today I tried to make jam (program 10) and it turned out that after mixing (5 minutes) it starts to heat up and refuses to interfere! The berries are boiling, but the stirrer is not spinning! What to do?
Crochet
earring55
Are you sure that the agitators should rotate? In my HP, when making jam, the stirrers also do not spin. The first 5 minutes, berries are mixed with sugar and that's it,sit-smoke the jam is just simmering. I sometimes stir with a silicone spatula in the process, but this is so ... from nothing to do ... and not at all necessary))!
Happy jam!
earring55
But after all, the instructions explicitly say that in the jam preparation mode, the dough mixer will mix the ingredients. And how many looked on the forums about the suitability of jam or preserves, they everywhere talk about mixing. Or is stirring during cooking not necessary for the program? I doubt it somehow.
Midnight lady
earring55

I have exactly the same bread maker as yours. She cooks the jam the same way: she mixes it for 5 minutes, and then only heats it up. To be honest, I didn't even have any questions about this. Well, if we consider that HPs from other manufacturers do the same (Krosh confirmed this), then this is the norm for HPs.
Celestine
Panasonic's mixer spins constantly, slowly, but spins.
Boo Boo
Yes, I confirm, it is constantly spinning in Panas, but this does not mean at all that Kenwood should also be spinning. ))))
fannyfra
In 350, the stirrer is not constant, but it also rotates. It quickly interferes and dies down, then slowly. Jam is spinning until the end of the program.
earring55
I cooked strawberries with raspberries, the first time I turned it off and on again several times to mix it up, the second time I didn't switch it, and it seemed to work out. Although doubts somehow gnaw ... Maybe just something with the stove? After all, if there is thick jam (jam), it will most likely burn, although on the other side it warms from the sides ... It's just that if it shouldn't have been in the way, no one talked about it ...

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