Many housewives today are engaged in homemade preparations for the winter, among which jams and jams take their place of honor. This segment of conservation is especially relevant for those who have their own plot, garden. Indeed, in the years of a good harvest, it must be processed in some way so that it does not disappear. And the best way to process it would be with pectin jam. It hardens well, boils relatively quickly, as usual there is less sugar, and the above ingredient itself performs the task of a thickener. Well, if you are ready, can you start?
A little about pectin
First, a few words about what this substance is, with what, as they say, it is eaten. Well, seriously, pectin can be different: both liquid and powder, and is sold under various names. So, first of all, read carefully the composition indicated on the package. Pectin is a purified polysaccharide. This is a complex chemical substance, food compound, soluble fiber, which is contained in plants (in the manufacture of many products it is referred to as additive E440).
The set of its functions is diverse: both as a thickener is used, and as a stabilizer with a clarifier, and in the form of a liquid-retaining reagent. And as the source of the compound, peel of citrus crops, beet meal, apple squeezes or baskets of sunflower are usually used. Moreover, it is pectin from apples that is used most often for confectionery purposes and for conservation. And so that the prescription of jam with pectin, or rather, its result, completely suits us and is useful for the body, it is necessary to use just this. Well, now the recipes themselves!
Plum treat
The recipe for jam with plum pectin is simple. For its implementation, we will need ripe fresh fruits in the amount of two kilos. They need to remove the skin (blanching) and remove the bones. It is also necessary to have: juice from half a lemon, a kilogram and a half sugar, a glass of water, two bags of pectin (grams 20-30).
Practical part
- Mix blanched plums with lemon juice and water in a prepared container. Bring to a boil, stirring regularly. After - we discard the fire to small and cook the mass until the plum lobes soften.
- Add granulated sugar, stir, bring to a boil again, stirring regularly.
- Add pectin to the mass, bring everything to a boil, cook for a couple of minutes on the smallest fire, otherwise our brew will not freeze as it should be.
- Remove the dishes from the stove. Remove the foam with a spoon. Pour into jars sterilized in advance. In this case, it will be necessary to leave five millimeters of space from the top. You can, by the way, fill the jars through the watering can. In this case, it will also need to be pre-sterilized together with banks.
- Close the lids. We sterilize the full containers for an additional five minutes, then allow to cool to normal temperature. Done: plum jam with pectin (see recipe for photos above) - you can put it in storage. And you can immediately taste it - just lick your fingers!
Currant jam with pectin. Microwave recipe
The simplest and fastest method of making jam is in the microwave, which today can be found in almost any kitchen. The recipe is especially good if you make a small amount of jam. In principle, it can be made from any berry. We bring to your attention a recipe for jam with currant pectin. And if you don’t have gelling sugar at hand , don’t be upset - add a small packet of “Yellowfix”.
Cooking is simple and easy!
To do this, take 700 grams of blackcurrant, the same amount of gelling sugar (or the indicated amount of an ordinary ingredient + a pack of pectin (12 g). Put the prepared berries in a microwave, turn on for seven to eight minutes (maximum power). Then we get the berries and knead push them in. Add sugar, mix. Put the container in the microwave again, including it for five minutes. After that, open it, mix it, then repeat the procedure three more times. Put the jam in sterilized jars, closing the lids by the sneaks
How to sterilize jars?
By the way, in this appliance it is possible to sterilize jam containers. Pour into each three centimeters of water, put in the microwave for several minutes (average power). If the jar is large, then you need to put it on its side. After sterilization, dry the jars with a clean kitchen towel or put in a warm oven to dry. But the lids still have to boil, because iron materials can not be heated in the microwave!
Apricot jam or pectin jam: recipe
Per kilogram of apricot, you need to take the same amount of gelling sugar (or sugar + 20 grams of pectin), two liters of purified water.
We perform the following actions:
- Wash the apricots thoroughly in running water (room temperature, not hot), and then scald with boiling water additionally, so that the skin is better off.
- We make cuts and peel the fruits from the skins. We remove the seeds. We made halves, but you can additionally cut into cubes.
- On a high heat, bring to a boil two liters of water in an enameled container. We fall asleep chopped apricots and cook for 5-10 minutes, constantly stirring.
- We put the resulting mass on a weak fire and pour in gelling sugar there (try to introduce it in batches, in small doses). Stir until the ingredient is dissolved in the total mass, after which we cook another two or three minutes.
- After the mass cools down and thickens, we transfer the jam into jars or small-sized jars, putting away for storage.