Tuesday, December 15, 2009

Preserves

Preserves 


Berries for jam must be the same maturity and size. Cook the jam in a bowl or saucepan low not more than 2 kg at the same time, first on high heat, and when no longer allocated to the foam, the fire reduced. Periodically remove the foam gently. When the jam Uvarov, take the "test". For this basin ousted from the fire, take a spoonful of syrup, give him a little cool down and drip onto a clean plate. If a drop of syrup does not spread, and kept "a button", then the jam is ready. Determine the readiness of jam can be different: take a little cooled syrup thumb and forefinger of his left hand and rub it between his fingers. If the syrup sticks to the fingers so that the separation between them stretches the thread, then the jam is ready. The best way to determine the readiness of jam - Technical thermometer. At a temperature of 105-106 ° jam is ready. Banks better fill chilled jam, then the berries will not float. If the banks are covered with lids and propasterizovat for 10 min at 75 °, then the jam never sugared. Nectar of strawberries can be prepared in two ways. 

First method. Berries layered lace sugar at the rate of 1-1,2 kg for 1 kg of berries, stand 0-8 hours in a cool place until the juice, put on the fire and cook until done, removing the foam. 

Second method. Prepare sugar syrup at the rate of 1 cup of water for 1 kg of sugar. The boiling syrup dipped berries and cook until done. 

If berry large, then boil it in three steps. When the syrup from the berries boil, remove pan from heat for 6-8 hours. Then jam again bring to a boil again and wait in line. The third time, boil the strawberries until ready. 

Raspberry jam 

First method. Raspberry lace layer of sugar (1 kg of berries 1-1,2 kg of sugar) and put in a cold place for 12 hours. Then boil until done in one step at a low heat. Before the end of cooking add 1 g of citric acid per kilogram of berries. Scum, determine the readiness of jam as well as for cooking on the strawberry jam. You can jam to cook differently: after vystoyki berries pour syrup, give it a boil, put the berries and cook until done. 

Second method. Raspberries dipped in the boiling syrup, cooked at a cost of 1 kg of sugar, 3 / 4 cup water for 1 kg of berries, Mr. cooked at once until cooked. 

Nectar of blackberry 

Blackberries dipped into boiling syrup, cooked at a cost of 1 kg of sugar per 1 kg of berries. Adds a glass of water and 3-4 grams of citric acid and cook at once until done. 

Apple jam 

Apples Cinnamon, Anise cut into small pieces and immersed in boiling syrup (1 kg of peeled fruit take 1 - 1,2 kg of sugar and a glass of water). When the jam begins quietly Uvarov boil, take a spoon a little syrup and dripping on the saucer. If the drop holds "a button", it means the jam is ready. 

From apples Pepin Saffron gives a very beautiful and tasty jam. But these apples are pre-boiled for 5-10 min, throws in a colander, rinse in cold water and immersed in boiling syrup. To prepare the syrup using water in which the cooked apples. 1 kg of apples take 1 - 1,2 kg of sugar and a glass of water. Cook the jam in one step, at the end of cooking add 2-3 g of citric acid. Apple varieties Antonovka, Grushovka also get a very good jam. For Antonovka per kilogram of fruit need to take some more sugar - 1,2-1,3 kg, and for less Grushovki - 1 kg. Take 1 cup of water. The boiling syrup immersed sliced apples, and removing from heat, cool. Then put back on the fire, boiled for 5 min and again cooled. This is repeated 2-3 times. Nectar of Antonovka can cook and the other method. They fall asleep layer of apple slices with sugar and wait in line for 6-8 hours. Then put the jam on the fire, pour in 1 cup of water (for 1 kg of fruit), boiled for 5 min and cooled, after which the jam boil until cooked. In the fruit varieties Kitaika shorten the stalk, and the apples are washed and prick. They were then placed in a cheesecloth and blanch in boiling water for 2-3 minutes. Having taken out of boiling water, apples dipped in cold water until cool. For the syrup for 1 kg of fruit take 1 kg of sugar and a glass of water. In syrup dipped apples, make time rolling boil and remove from heat. Cook the jam in 2-3 doses for 5 min, with a rest time between cooking for 5-6 hours.

No comments:

Post a Comment