Jam: benefits and harms, composition, calories

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Varenye is an old Russian word that means "boiled delicacy". In Russia, it was considered the most delicious and he althy dessert, which was only on the table of we althy people. In those days, jam was prepared with honey or molasses, so the harm from such a product was minimal. The benefits of jam are due to the vegetable vitamin component, and sugar acts as a preservative. Today we have prepared for you a selection of interesting and unusual recipes, let's talk about the benefits and harms of jam.

How to make jam he althy

Prolonged heat treatment of raw materials contributes to the destruction of useful substances, thereby reducing the value of the finished product. There are several ways to prepare your favorite dessert in such a way as to minimize the harm of sugar and maximize the usefulness of fruits and berries.

Ifwhen making jam, replace sugar with fructose, you can reduce the harm of the product to the pancreas: it is less critical to fructose. But by doing so, we only reduce the harm from sugar, the benefits of berries and other plant components in this preparation will not be lost. A treat on fructose is more sugary than on sugar. The disadvantages include the following factors:

• if there is not enough fructose in the berries, jam can ferment;
• The price of fructose is higher than the cost of sugar.

Popular jam in our country - "five minutes". It is not customary to cook it for hours, until the correct density is obtained. The jam is brought to a boil, boiled for literally two minutes, cooled and boiled again for a couple of minutes. This cycle should be repeated at least three or four times. Note that the loss of vitamins is not so intense, because pieces of fruit and berries do not lose their shape. Please note: less sugar is added to this jam than to the classic one.

Five Minutes should be stored in the refrigerator, otherwise there is a high risk of spoilage. As for the benefits and harms of jam cooked in this way, we can say the following: it is more useful than the classic one. However, more vitamins are not stored in it either, for example, ascorbic acid is destroyed already at a temperature of 98 ° C.

It is believed that the best jam option is berries grated with sugar. From the point of view of the Russian language, such a dessert is not jam at all, since it is not boiled. But it contains more vitamins. However, such jam should not be consumed too often, enriching ourselves with vitamins, we saturate our body with fast carbohydrates and empty calories.

Pine cone jam: benefits and harms

One of the most useful species of wood in our country is pine. She gives people valuable and useful resin, cones, buds, needles. Cooked from its "fruits" and jam. In order for it to be useful, the cones must be learned how to properly collect and cook.

Procurement of raw materials

In Russia, raw materials are harvested from June 21 to June 25, depending on the climatic zone. Jam can only be cooked from those cones that can be cut with a knife or pierced with a fingernail, their length should be from 1 to 4 cm. Others are unsuitable. Pay attention to their appearance: it is important that they are he althy, beautiful and even. Cones are not taken from diseased trees.

Healing properties

What effect does pine jam have on the body - benefit or harm? This raw material is widely used in folk medicine, it is recommended to take it for the following diseases:

• colds and flu;
• avitaminosis;
• ORZ and SARS;
• diseases of the upper respiratory tract;
• pulmonary tuberculosis;
• pleurisy;
• bronchial asthma and bronchitis;
• polyarthritis;
• pneumonia;
• low hemoglobin;
• throat and gum disease.

This jam gives a positive effect in the treatment of cough. Children are notoppose its use, and gladly take sweet and tasty medicine. It has expectorant properties, has an immunomodulatory and diaphoretic effect on the body. Jam is a good antitumor agent, a strong antioxidant, protects the body from the negative effects of free radicals.

Contraindications for use

Speaking about the benefits of cone jam, we also consider it necessary to mention the dangers. With caution, you need to approach the use of jam for kidney diseases, you can not take this delicacy in acute hepatitis. People over the age of 60 and pregnant women can enter it into the diet, but with extreme caution. Despite the fact that such a delicacy is very popular with children, it can cause allergic reactions in them. This is especially true for children aged 3 to 7.

Before you include such a jam in the child's menu, you need to conduct a kind of allergy test: give him a small amount of dessert. If after that there are no rashes on the child's skin, then gradually the daily dose can be increased to a couple of teaspoons a day, no more!

Do not forget that all drugs that are prepared on the basis of pine can provoke severe headaches and inflammation of the stomach, and pine jam is no exception.

Cooking recipe

After we figured out all the intricacies of using cone jam, the benefits and harms, it's time to start publishing the recipe for this unusually tasty and fragrant delicacy. In preparation for the process of cooking jamit is necessary to comply with all indicated norms of ingredients.

Amber jam

Let's prepare 1 kg of young cones, wash thoroughly, cut into four parts. Let's prepare the syrup, the proportions are as follows: we need 1.5 kg of sugar for every two glasses of water. Pour the cones with ready-made syrup, leave for 4 hours. After that, put the container with the ingredients on the fire and bring to a boil, but do not boil! Remove from fire and let cool. This procedure must be repeated again.

Put the jam on the fire for the third time, let it boil, then boil for another 50 minutes on low heat. Thanks to this method of preparation, it will bring not harm, but benefit. The jam will be ready when the pine cones are soft and the syrup is tart and amber in color. The calorie content of such a delicacy is 140-180 kcal per 100 g.

Dandelion dessert

Now the delicacy of this sunny flower is almost forgotten, although it has extraordinary benefits. It tastes like honey, the color is bright sun, and the benefits will help you easily survive even the coldest winter without colds and depression. Let's find out about the calorie content, composition of the product and what effect dandelion jam has on the body: benefit or harm.

Calorie content and composition

In a jam prepared using all technologies, the calorie content is 192 kcal / 100 g of the product, it contains about 1 g of protein, 49 g of carbohydrates, no more than 0.15 g of fat. One such serving contains about 3 gdietary fiber, which is necessary for normal bowel function. The mineral composition of the dessert is very diverse:

• potassium (231 mg);
• iron (1.7mg);
• phosphorus (41 mg);
• manganese (0.22 mg);
• calcium (139 mg);
• zinc (0.27 mg).

In addition to the listed trace elements, it contains selenium, copper, iodine, etc.

Useful properties

Please note: even taking into account the large amount of sugar contained in jam, its benefits are very significant. Let's imagine just some of the characteristics that this fragrant dessert has. Him:

• stimulates the nervous system;
• toning up;
• improves metabolic processes;
• helps with joint ailments;
• normalizes appetite;
• detoxifies the body;
• stops inflammation;
• improves skin condition;
• has choleretic properties;
• gives a gentle laxative effect;
• helps get rid of parasites;
• effectively treats hemorrhoids and constipation.

Pros and cons

If you are going to make this jam, remember that the flowers should be collected in advance and only in an ecologically clean area. If you do not comply with this condition, then all the harmful substances in the flowers will also turn into a delicacy, in which case you will not benefit from the jam, but harm. The disadvantages of such a dessert include the following factors:

1. Whenhypersensitivity to iodine should refrain from eating dandelion treats.
2. You can not abuse dessert with cholelithiasis, exacerbation of gastritis, a tendency to nausea and diarrhea.
3. This jam should be eaten in reasonable quantities: no more than a few spoons of tea, so as not to harm yourself.

How to harvest dandelions

In order to get not harm, but benefit from jam, you need to properly collect raw materials for it. Please note: biennial plants have healing properties. It will not be difficult to recognize them - they have a more massive rhizome and the flowers themselves. For jam, choose the largest inflorescences. Pay special attention to the flowers themselves: choose only golden colors without any darkening on the petals. Inflorescences are cut to the very hat.

We bring to your attention a video that details how to make dandelion jam.

Nut jam: benefits and harms

An unusually delicious dessert, a fragrant addition to tea, a memory enhancer, a way to rejuvenate cells - it's all about nut jam. With this method of processing, the nut kernels become soft, soaked in a delicious sweet syrup and give off an amazing taste and aroma.

To make jam, you should take young fruits with unhardened shells. The degree of maturity of a walnut can be checked quite easily: you should pierce the shell with a large needle (toothpick). In the event that it has passed through, you can proceed tomaking walnut jam, the benefits and dangers of which you will learn right now.

Benefit

What are the positive characteristics of this jam? It is useful in urological diseases, problems associated with diseases of the heart and liver. It should be noted that during the cooking process, some of the useful components that fresh fruits have are lost. But even the remaining amount of useful substances is enough to cover the need for vitamins, macro- and microelements.

Oleic and linoleic acids, which are found in large quantities in walnuts, are of particular benefit to the body. The combination of acids and trace elements has a beneficial effect on the central nervous system and brain function. In folk medicine, nut dishes, including jam from them, are used as an anti-sclerotic agent. This dessert contains a large amount of iodine, vitamin C and PP.

Possible harm

Any nuts, including walnuts, are strong allergens. For this reason, it should not be given to children under 3 years of age. Pregnant women are advised to refrain from eating walnut jam because it can cause allergies in the unborn baby.

This jam is contraindicated for people with diabetes, and due to its high calorie content (280 kcal / 100 g), it should be eaten in limited quantities for those who are overweight.

Emerald Jam

We want to tell you about the benefits and harms of gooseberry jam. Note that inits berries contain very important and useful substances for the human body: trace elements, minerals, vitamins, organic acids.

Many skeptics claim that there are practically no vitamins and microelements left in ready-made gooseberry jam, because they are destroyed during heat treatment. Is it really so, is gooseberry jam good or bad?

All the most useful qualities are preserved in cold (raw) jam. The recipe for its preparation is quite simple: pure washed berries are passed through a meat grinder or ground in a blender, a little sugar is added, and honey is even better. Close the lids and store in a cold place.

Note that when preparing "Tsarskoye" jam, which does not involve long-term heat treatment, almost 80% of vitamin C is preserved and, more importantly, vitamin P is completely preserved. These vitamins have a beneficial effect on the functioning of the liver, heart, condition blood vessels. This jam brings great benefits in early spring, during the period of vitamin starvation.

It should be said that people suffering from gastritis with high acidity, diabetics, allergies should stop eating gooseberry jam. It is not recommended to eat it and people who are very overweight. On average, the calorie content of such a product is 211.99 kcal per 100 g of product.

Rhubarb jam

Rhubarb jam has an unusually pleasant taste and aroma, about the benefits and harms of which we wanttell. For a long time, housewives used rhubarb to make jam. It has an apple taste, with a slight sourness, a pleasant aroma. The jam has an amber-brown color with a greenish tint. The consistency of the delicacy has some similarities with apple jam. The calorie content of such a product is very high and amounts to 314 kcal / 100 g. For jam, rhubarb begins to be harvested in early summer, when young stems contain a huge amount of useful substances, which become less over time.

The jam contains a huge amount of vitamins: A, E, C, K, P, carotene, minerals (phosphorus, potassium, magnesium, iron). The product is a source of fiber, pectin, various organic acids. It has a beneficial effect on the body:

• promotes the breakdown of fats;
• improves bowel function;
• increases immunity;
• benefits blood vessels and heart;
• has a choleretic effect;
• improves blood composition.

Despite such a rich composition, it is not recommended to eat it for people with diseases of the genitourinary system and kidneys. Due to the fact that there is a lot of sugar in jam, it has a negative effect on tooth enamel.