The right syrup for jam is a guarantee of getting a quality and tasty treat

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

Some housewives cook preparations for the winter from berries and fruits, using all the ingredients without any strict proportions, by eye. This often leads to the fact that thick vitamin mixtures are overcooked, which later - during storage - leads to excessive sugar content of the mass. There are also reverse situations, when, due to an insufficient amount of free-flowing sand, jams and marmalade begin to ferment and become moldy.

Therefore, you need to know when and how to cook jam syrup. This article provides useful tips and recipes for making a sweet mixture of sugar and water. It is also described how the ratio of products depends on the juiciness of fruits and berries.

When is jam syrup used?

The choice of technology and method of processing vitamin raw materials is influenced by the juiciness of fruits and berries. ATIn this regard, many fruits do not need to be poured with a sweet solution, because even after simply mixing with sugar, they release a sufficient amount of juice. Therefore, sugar syrup is usually not used for jams made from strawberries, raspberries, cherries, apricot pieces and some other juicy fruits.

But this rule can be ignored if your goal is to get a beautiful treat consisting of whole berries and a clear liquid. Therefore, try to always stick to recipes that indicate the ratio of ingredients in order to get jam syrup of the desired concentration and volume. This is guaranteed to provide a successful result!

Another reason for using syrup for jam is the heat treatment of the dish. We are talking about the Five Minute recipe, the technology of which, in principle, is the same for all fruits and berries. It is thanks to the rapid heating of fruits in syrup that canned preparations are stored for a long time without spoiling. Pour the boiled mixture of sugar and water onto the prepared pieces and put on fire. After a short boil, pour the jam into jars and roll up.

In cases where the work takes place in several stages, fruits are poured with cold syrup and allowed to infuse in it. Only after that, the fruits release juice, and the jam begins to be prepared by heating two or three times.

Sugar syrup for jam: classic recipe

Consider the standard ratio of the main ingredients. For processing 1 kg of fruit, the same amount of sugar is usually taken. With the density and dryness of the fruit, a syrup is prepared, which is poured into the prepared mass. To do this, for every kilogram of sugar you need 1-2 glasses of water. These two components are put on fire and, stirring for better dissolution, boil for 2-3 minutes.

Some gourmets, when quickly boiling fruit masses, replace part of the sugar in the syrup with honey, which must be put in a slightly cooled liquid, without boiling. Try, for example, to prepare such a delicacy from strawberries. Take 1 kg of whole ripe, but dense, berries and pour in a slightly cooled syrup from 1 incomplete glass of raw water, 0.5 kg of white sugar and 400 ml of any honey. Putting on fire, bring to a boil and cook for 2-3 minutes with intense bubbling. Pour the mixture into jars and roll up immediately. Additional sterilization is not required.