How about jam or jam?

24. July 2015

This year, I have been immersed in the theme of summer fruit preservation and therefore welding. First of all, it was mainly about making the home made or even the dried products as healthy as possible. In order not to contain unnecessary chemicals and also unnatural carbohydrates. You can also take this recipe as a versatile guide to making different kinds of fruit, not just apricots.

I consulted with my dear colleagues a little, and I decided to buy a clean natural pectin in our Kitchenetteshop because it is not as common to get it. (From Monday it will be possible to buy it in the store .) Commonly selling gelling sugars contain many substances and preservatives, the harmfulness of which has been proven and definitely not home to me! The pectin contained in them often comes from GMO food, etc. It is not necessary to use it for each jar, but then we have to take a thinner consistency or reduce the excess juice, which in turn leads to the loss of vitamins.
That is, rule number 1 is to cook the fruit for as short a time as possible , but certainly not to use a large pot for preparing marmalade, where the larger area allows the evaporation of the liquid. If you have a thermometer in your kitchen, the "potion" should be over 100 ° C. You do not need 1: 1 (sugar: fruit) and 1: 2, depending on your taste, but it is good to increase the pectin ratio slightly. It does not mean, however, that you will go without sugar completely, it also has the function of a preservative. But it also counts the sugar contained in the fruit. How much pectin to use can be found on the packaging. There are more species and basically differ in the intensity of gelling depending on the amount of sugar you add to the fruit. Approximately you will need 1 - 2 teaspoons per 1 kg of fruit. (Our citrus pectin is intended for less dulled marmalades and you need 4 to 10 grams per 1 kg of fruit. If you graduate 1: 1, use a maximum of 1 teaspoon of coffee.) It should also be mentioned that the fruit contains more or less pectin , so you always pay a "platter test". I attach at least a small list of high pectin fruit: apples, gooseberries, grapes, blackberries and currants.
Dosage with fructose, various vegetable syrups or sugar cane with higher molasses content . You certainly know that each of these sweeteners carries with it, more or less, a distinct taste, and so it is up to you to choose and whether this taste will be pleasant. Molasses is a good example.
You can also add citrus juice or citric acid to jams or marmalades. They are made not only for their sour taste, but also because they provide a beautiful colorful color of marmalade and, moreover, help to preserve it. But be careful, too much acid, whether fresh lemon or citric acid from the bag can destroy pectin and its gelling function, which is good to know.)

I would have almost forgotten. The best is seasonal fruit jam and, of course, local, which is at the top of maturity or even slightly unruly. It contains more pectin and acids, and the consistency is naturally more dense.)
If you want to increase your jam to a higher level , you can try adding some other spices or herbs. I personally prefer vanilla , but I also tried a couple of rosemary sprigs in apricot marmalade and the result is really good and unusual. If you do not want to take the risk, add the flavor infusion until most glasses have been filled. Simply add the desired flavor to the rest of the jam in the pot, heat and fill in the glass. )
I add a list of other ingredients that can inspire you: star anise, mint ( extract or fresh leaves that you remove from the glass), cinnamon, jasmine (extract), lemon peel, orange blossoms (extract), port or other dessert wine, a combination of pear and black-eyed fruit is also great ... In the store, the collection of extracts and essences is slowly expanding, we choose only the highest quality and natural origin, so you can taste even in these flavors and fragrances if it will resonate with you.

40 minut - porce

Postup

1.A.

All apricots should be washed, peeled and cut into smaller cubes. Put them in the pot, add 500 g of sugar, mix and now you can put them over in the refrigerator overnight or just start cooking. When you let the fruit and sugar mixture light off, the juice is released and significantly shortens the cooking time of the fruit. If you want to add more ingredients in the form of vanilla pods, cinnamon, rosemary twigs is now the right moment.

2.A.

Meanwhile, prepare clean glasses. There are several options for sterilization.
Somebody is preparing a glass in a hot oven .
Another, perhaps the most common procedure, is in a bubbling pot . In our shop you can buy pots for welding . They are suitable both for cooking fruits and sterilizing glasses.
I prefer to sterilize in the Sous Vide bath , it is spacious and you set the temperature exactly. This machine just fits it all.)
Or, you can use a steam sterilizer owned by most moms to sterilize baby bottles.
Whatever you choose, sterilize for at least 5 minutes.

3.A.

I personally try to cook the marmalade as short as possible. That is, a maximum of 7 minutes. Mix the remaining 100 g of sugar in the dish and mix well with pectin , which prevents the pectin from jamming. Because if you put the pectin directly into the hot fruit, it would immediately begin to form big cucks, which would be a problem to dissolve. I did, believe me, and the bar mixer had to do what to do to break all the lumps. Then add this mixture of sugar to the fruit pot, mix and allow for 5 minutes to boil. Now is the right time to add lemon juice or citric acid . For 1 kg of fruit, 1 teaspoon or 1 lemon juice is sufficient. Or to your taste.
Collect or not collect foam? I do not know if my marmalade is so much or my foam does not seem inappropriate. But I have read that the foam in the jar increases the spoils. It's up to you!) Just take a spoon or a small strainer and remove the foam from the surface. It serves as the first tasting to wipe your forehead in the hot summer months that it is all hanging and standing upside down on the kitchen.) There is also one small trick to prevent the creation of this foam. I wrote about it in the strawberry jam recipe, the trick is to add a spoon of butter.)

4.A.

To test whether the marmalade has the correct consistency, you can put some marmalade on the chilled sausage (just prepare it in the freezer). Marmalade should run very slowly or at all, and be the one you love.) If it is still too thin, you can add a small amount of pectin or reduce it for a while. If it is just right, you can fill it with sterilized jar glasses, it will greatly help the funnel with the wider neck and immediately close it. The edge of the glass should remain clean, otherwise contamination and premature rupture may occur. To be exhaustive, the eyelids were first crushed with alcohol or some drops were dropped into each glass.) Hang up and stand for 5 minutes or until it's upside down. For example, if you have the feeling that the last batch of marmalade has not been so hot and you want to make sure the jam does not break down, you can dip these filled and sealed glasses for a few minutes (about 10 minutes) into the hot water you sterilize. Someone so confident of all the jam, I try not to over-estimate too much of the vitamins. It's no drama, it's been cooking for centuries, and there's nothing to worry about. .-)

You can also find a few advice and experiences at Maškrtnice .

And the respected Mr. Cuketka describes the terminology and describes his funny morning experience.) There was always a marmalade for us, even if it was jam, but if you want to know how it is, I'm here.)

1.B

I do almost the same with currant jam. I love her very much, and I can not forgive her for Christmas and Line. I have to confirm that the kuvings juicer excels in juicing the seeds that have the seeds, like the currant or gooseberry. In the photos, you can see the dry residue that remains from fruit to juice as well as my "setup".)))) It's exactly like my grandmother was using a fruit press.)
I will consider what remains after the juice, I proceed the same way. Add sugar or honey. My currant is sweetened with honey this year. I heat up, I'll make a short boil. Add pectin with some sugar. I will cook for a short while and fill the glass with a funnel as described above.
I also made a couple of glasses of whitecurrant this year and is surprisingly distinctive and beautifully aromatic, reminiscent of syrup from the flowerless flowers. This inspired me, and in other marmalades I added the real in-syrup syrup and replaced it with a portion of the carbohydrate portion.