Syrup for jam

Properly cooked syrup for jam should be transparent and viscous - this recipe for making sweet syrup intended for making jam indicates clear proportions of water and carefully tells how to cook high-quality syrup, and what sugar is best to create it from.

Having learned all the necessary details about making a sweet filling from sugar and water, you can save time during the harvesting season and avoid mistakes when making jam, and not spoil the berries with the wrong syrup.

What should you pay attention to when making sweet syrup? The sugar content of berries and fruits is different. As follows, the sugar concentration for sweet fruits must be regulated depending on the product chosen.

For example, to make jam from strawberries or apricots, you do not need to cook syrup with a high sugar content, but for sour cherries or plums, the proportions of sweet sand in the syrup need to be increased.

To make homemade jam, sweet syrups of various strengths from snow-white sugar are used, so we want to offer a traditional recipe for jam syrup for berries of medium juiciness and sugar content per 1 kg of fruit.

Recipe ingredients

water – 1-2 glasses depending on the juiciness of the berries and fruits;
granulated snow-white sugar – 1 kg;
citric acid – 0.5 tsp.

Traditional jam syrup recipe

The utensils for making sweet, clear water - sweet syrup must certainly be made of stainless steel.

Enameled pots and basins are not suitable in this case. It is better to have a wide, but not very tall pan for cooking sweet syrup and making jam.

Pour sugar into a saucepan and fill with bubbling water. While constantly stirring, bring the mixture to a boil. As soon as the sugar dissolves in the water, stop stirring.
After boiling, remove the foam from the surface into a separate bowl. Cook the syrup over medium heat. Production time – 3 minutes.
Then remove the pan with the syrup from the heat and strain through cheesecloth. Place it on the stove again and simmer for about 2-3 minutes. At the end we add citric acid, it is needed so that the jam does not become sugary in the winter. If we use syrup to pour fruit, then we don’t need to add acid.

We use the finished syrup for its intended purpose for making jam, and whether to cool the prepared mass or pour hot syrup into it depends entirely on the instructions from the recipe for the individual jam.

Advice from the Magic Cook. Meanwhile, if the syrup still comes out an ugly dark color, cloudy, then you can simply lighten it. To do this, pour a whipped mixture of 1 teaspoon of raw egg white and 2 tablespoons of cool water into the hot syrup. Place the syrup on the stove and heat, but do not boil. After which we again filter the syrup through several layers of gauze.

To ensure that the jam does not become moldy in the winter and is thick and tasty, follow the correct proportions when making syrup and do not skimp on sugar.

Sugar syrup for jam - proportions of sugar and water

- plums - 1.5 kg of sugar and 1 glass of water;

- pitted cherries - 1.2 kg of sugar without water;

- cherries with pits - 1.5 kg of sugar and 0.5 tbsp. water;

- pear slices - 1 kg of sweet sand and 0.75 tbsp. water;

- quince slices - 1 kg of sand and a glass of water;

- peaches in pieces - 1.3 kg of granulated sugar and a glass of water;

- gooseberries - 1.5 cups of sugar and 2 cups of water;

- apple slices - 1 kg of sweet sand and 1 glass of water;

- strawberries - 1 kg of sugar without water.

Advice from the Magic Cook. Instead of water, you can use fruit or berry juices as water. The proportions of syrup for jam from cherries and apricots are the same as for peaches and pitted cherries, so use these data as a guide.

Homemade wine, for example, made with sweet syrup, begins to ferment even faster and more actively.

I hope our recipes and proportions of sugar and water with tips will help you make the right syrup for homemade jam, tasty and thick.

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Syrup for jam (good to know)

Wednesday, February 10, 2016 18:47 + to quote book

Syrup for jam (good to know)

Properly cooked syrup for jam should be transparent and viscous. The recipe contains clear proportions and carefully explains how to prepare high-quality syrup and what sugar is best to use to create it. By learning all the necessary details about making sweet filling from sugar and water, you can save time during the preparation season and avoid mistakes.

What should you pay attention to when making a sweet consistency? The sugar content of berries and fruits is different. As follows, the sugar concentration for sweet fruits must be regulated depending on the selected raw materials. For example, for strawberries or apricots, you do not need to cook syrup with a high sugar content. But for sour cherries or plums, the proportions are completely different.

To make homemade jam, syrups of various strengths from snow-white sugar are used. Example: take 1 kg of berries or fruits, medium juiciness and sugar content.

Ingredients for jam syrup (traditional):

water – 1-2 glasses (the amount depends on the juiciness of the raw material);
granulated snow-white sugar – 1 kg;
citric acid – 0.5 tsp.

How to cook syrup to make jam:

The utensils for making sweet, clear water must be made of stainless steel. Enameled pans are not suitable in this case. For similar purposes, it is better to have a wide, but not very high pan.

– Pour the sugar into a saucepan and add boiling water. Bring the mixture to a boil while stirring constantly. Once the sugar dissolves in the water, stop stirring.

– After boiling, remove the foam from the surface into a separate bowl. Cook the syrup over medium heat. Production time – 3 minutes.

– Then remove the pan with the syrup from the heat and strain through cheesecloth. Put it on the stove again and simmer for about 2 - 3 minutes. At the end, add citric acid, it is needed so that the jam does not become sugary in the winter. If the syrup will be used to pour over fruit, then the acid may not be added.

Use the finished syrup for its intended purpose for making jam. Cool the resulting mass or pour it into the fryer - this completely depends on the instructions from the recipe.

Meanwhile, if the liquid still turns out to be an ugly dark color, cloudy, then you can simply lighten it. To do this, pour a whipped mixture of 1 teaspoon of raw egg white and 2 tablespoons of cool water into the hot syrup. Place the syrup on the stove and heat, but do not boil. Then strain again through several layers of gauze.

To ensure that the jam does not become moldy in the winter and comes out thick and tasty, maintain the correct proportions and do not skimp on sugar.

Proportions of syrup for jam from:

plums – 1.5 kg of sugar and 1 glass of water;
pitted cherries – 1.2 kg of sugar without water;
cherries with pits - 1.5 kg of sugar and 0.5 tbsp. water;
pear slices - 1 kg of sweet sand and 0.75 tbsp. water;
quince slices - 1 kg of sand and a glass of water;
pieces of peaches - 1.3 kg of granulated sugar and a glass of water;
gooseberries - 1.5 cups of sugar and 2 cups of water;
apple slices - 1 kg of sweet sand and 1 glass of water;
strawberries - 1 kg of sugar without water.

Instead of water, you can use fruit or berry juices as water. The proportions of syrup for jam from cherries and apricots are the same as for peaches and pitted cherries, so use these data as a guide.

Sweet syrups are often used when making jams and confitures; candied fruits, nuts, etc. are also soaked in them. In addition, syrups are widely used in the alcohol industry in the production of wines, liqueurs, liqueurs, etc. Homemade wine, for example, made with sweet syrup, begins to ferment even faster and more actively.

For all necessary questions, please contact us in PM.

The right syrup for jam is a guarantee of high-quality and savory sweetness

Some housewives cook preparations for the winter from berries and fruits, using all the ingredients without any serious proportions, by eye. This often leads to the fact that thick vitamin consistencies turn out to be overcooked, which in the future - during storage - leads to excess sugar content of the mass. There are also reverse situations when, due to the lack of loose sand, jams and jams begin to ferment and become moldy.

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

In what variants is syrup used for jam?

The choice of technology and method of processing vitamin raw materials is influenced by the juiciness of fruits and berries. In connection with this, almost all fruits do not need to be filled with a sweet substance, because even after the usual mixing with sugar, they release a sufficient amount of juice. Therefore, sweet syrup is usually not used for jam from strawberries, raspberries, cherries, apricot pieces and some other juicy fruits.

But this rule can be ignored if your goal is to get a wonderful treat consisting of whole berries and clear water. Therefore, try to always adhere to recipes that indicate the ratio of ingredients in order to obtain jam syrup of the appropriate concentration and size. This is guaranteed to ensure a successful outcome!

Another prerequisite when using syrup for jam is the highlight of the heat treatment of the dish. We are talking about the “Five Minute” recipe, the development of which, in principle, is the same for all fruits and berries. It is precisely thanks to the rapid heating of the fruits in syrup that canned products are stored for a long time without spoiling. Pour the boiled mixture of sugar and water onto the prepared pieces and place on fire. After a short cooking time, pour the jam into jars and roll up.

Sugar syrup for jam: traditional

Let's look at the usual ratio of the main ingredients. To process 1 kg of fruit, they usually take the same amount of sugar. When the fruit is dense and dry, a syrup is prepared and 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.

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

Rules for cooking sweet syrup

The most common method of making jam is to boil berries or fruits in sweet syrup, while using only snow-white and unsullied sweet sand, because yellow sand gives the taste of burnt sugar. Instead of sugar, you can cook jam with honey (in equal quantities).[cut] For jam from snow-white cherries, grapes, strawberries, apricots, you can prepare syrup from refined sugar. To make syrup, pour a measured amount of sweet sand into an unstained basin (copper, duralumin), add water (according to the recipe), after which the bowl is placed on medium heat and stirred with a spoon or slotted spoon until the sugar is completely dissolved. Then the syrup is brought to a boil and boiled for 1-2 minutes. If any particles are found in the syrup or the syrup is cloudy, then it is clarified with egg white and then filtered through tissue (a medical system of cells and intercellular substance, united by a common origin, structure and functions) . They do this in the following way. For any kilogram of sugar, after it has completely dissolved, add half a teaspoon of well-beaten egg white, mix thoroughly and heat over low heat to 60-70 degrees (but under no circumstances to a boil), while the egg white coagulates and, floating to the surface in the form of foam, it carries foreign particles with it. The resulting foam is removed with a spoon. Then the syrup is brought to a boil, boiled for 1-2 minutes and filtered through coarse tissue (a medical system of cells and intercellular substance, united by a common origin, structure and functions) or a four-layer gauze bag. Then the syrup is removed from the heat and berries or fruits are added to it. The properties of the cooked jam and its ability for long-term storage depend on the correct ratio of sugar and berries or fruits.

The concentration of the syrup depends on the acidity of the raw material (usually take 300-500 g of sugar per 1 liter of water).
The ratio of fruits to syrup, regardless of the container (in percentage) is 55:45 or 60:40 Sugar, when concentrated in an aqueous solution of at least 60%, has good preservative qualities and prevents the development of various microbes.

Depending on the preparatory preparation of the fruit and the nature of cooking, you can get different products: jam, jam, jelly, marmalade, figs, marmalade, syrup, candied fruits.

TECHNIQUES FOR COOKING SUGAR

There is a sweet scale and a special sweet temperature indicator, with the help of which they literally determine the degree of density of sugar at any moment and, depending on this, stop or continue cooking syrup, jam and other canned goods; at home, the readiness of sweet syrup can be determined by the corresponding external signs, which are called samples.

There are twelve samples in total. Each of them has not only a number, but also its own title, which is usually given in cookbooks without any explanation.

This is what some samples represent (the feature of syrups is taken from V. Pokhlebkin’s book “The Secrets of a Good Kitchen”).

1. LIQUID SYRUP. It has no stickiness; its thickness and saturation with sugar are almost imperceptible. Used for pouring winter compotes.

2. THIN THREAD. A sticky syrup that, when squeezing and unclenching one drop with your fingers, produces a narrow, rapidly breaking, weak thread. Used for making jam from dense, hard fruits, from time to time for pouring winter compotes from soft berries, and for making jelly.

3. MEDIUM THREAD. This syrup gives a thread that is narrow, but holds slightly stronger. Used for jam.

4. THICK THREAD. Thick syrup in which the fingers are separated with force; with all this, a strong and fairly thick thread appears that can freeze. Used for jam from sweet berries and for canning most berries and fruits.

5. WEAK Fudge. If you put a small amount of this syrup into a glass of cool water, a loose mass appears, reminiscent of thick sour cream. This test is a signal that you need to be prepared for the sugar to thicken before the next test. It has no independent meaning.

6. Fudge. If you drop this syrup into a glass of cool water, the drop solidifies into a piece similar in mixture to thick butter. This test is very unstable and can quickly progress to the next one.

7. WEAK, or SEMI-HARD, BALL. Sugar in cool water hardens into a bread crumb mixture. You can mold it into a soft, flexible ball. Used for candied fruits and figs.

8 - HARD or STRONG BALL

12 - BURNING, or BURNING,

8,9,10,11,12 are not enthusiastic for canning, so their features are not given here.

To see what these samples are like, you need to take 400-450 g of sugar and, diluting it in 500 g of water, put it on high heat. As soon as the syrup boils and the foam is removed from it, you will get sample 1. The upcoming evaporation will make it possible to clearly verify the transition of one sample to another. For samples 5 and 6, the amount of water will be reduced by half.

Cooking sugar has its own rules.

Firstly, for cooking sugar you should use special brass or copper basins, the shape and material of which are more adapted for this. You can, of course, use other utensils, for example, stainless steel. But you need to use enamel cookware carefully:

Cracks often appear on the enamel, and its fragments can get into the product; In addition, after damage to the enamel, iron will dissolve in syrup or jam. And duralumin dishes are absolutely not suitable: the color of the syrup may turn blue.

The cooking vessel must be wide, but not very tall, so that the liquid evaporates faster, and quite large in size. In a small container, the product may boil away, and if it is very large (capacity above 6 liters), the syrup, spilling over the bottom, will thicken faster.

An indispensable condition for using utensils is their impeccable cleanliness. Under no circumstances should you use a copper (or brass) basin that has green oxide stains on it. Before each cooking, the basin is cleaned with sand or sandpaper, washed with hot water and dried. It is appropriate to see here that stainless steel cookware is the most hygienic.

Secondly, the syrup must be boiled over high and even heat,

Thirdly, when sugar is put into water, it must always be stirred so that it does not stick to the bottom and does not give a yellowish color to the entire syrup. But once the sugar dissolves in water, the syrup must no longer be stirred - this will cause crystallization of the syrup, its cloudiness, or even the formation of lumps in it.

Fourthly, the syrup is constantly cleared of foam before the fruits are dropped into it. You can use a homemade foam remover. This is a smoothly planed birch or aspen board (its dimensions are 8-10 x 15-15 cm), in the center of which a 15-20 cm long handle is nailed. The foam simply sticks to the underside of the board; the upper part of it must always remain dry. The foam is removed from the board itself by rubbing it against the edge of the plate.

To make it easier to remove foam, the syrup should be prepared not with sweet sand, but with refined sugar or crushed sugar.

Fifthly, as soon as the foam is removed, you need to wash the edges of the dishes with a cloth soaked in ice water so that not a single grain of sugar remains on them. If the operation is carried out carefully, the product will be much tastier. Otherwise, the sugar will begin to build up at the edges, burn, or form into a lump inside the container in which it is being cooked, before reaching sample 6.

Naturally, it is possible that if all the rules and criteria are followed, the syrup may turn out to be cloudy. It is lightened by adding raw egg white (a quarter of the white per 5 liters of syrup), previously beaten in cool water. After this, it is again heated to a boil, filtered through gauze folded in several layers, or dense tissue (a medical system of cells and intercellular substance, united by a common origin, structure and functions) , boiled again and later used for its intended purpose.

To get good jam, you need to take only the best quality raw materials.

The fruits must be identically ripe (unripe fruits wrinkle and become hard when cooked, overripe fruits become boiled) and must be awake, not damaged by pests and diseases. It is best to collect them on the day of cooking, if possible in dry sunny weather, early in the day, when they are juicier; Berries picked in the rain contain a lot of water; when cooked, they become soft and the jam comes out liquid. Purchased fruits and berries need to be sorted, removing overripe and warped ones (they should not be thrown away, because they can be completely used for making juices or purees).

Selected fruits are cleared of stems and twigs. After cleaning, fruits and berries are carefully washed in cool water.

Before cooking, it is recommended to scald almost all fruits with boiling water or blanch them in water at 75-90 degrees. Since during all this the sugars and some of the valuable substances contained in them flow into the water, it should be used one hundred percent for the production of syrup added to the fruits during cooking.

If freshly frozen fruits are used for jam, then they are immediately placed in the bubbling syrup without preparatory thawing.

Fruits and berries are boiled in syrups of various strengths. Quite often, jam is either made very watery, saving sugar, which causes it to spoil, turning sour and moldy, or it is cooked in violation of the rules, which is why it becomes sugary, loses color, taste and smell.

It is necessary to strictly observe the weight proportions of fruits, sugar and water. They are special for every type of jam. Sugar is taken up to 2 kg per 1 kg of prepared raw materials (depending on the amount of sugar).

The sweet syrup of the appropriate sample, prepared according to all the rules, is removed from the heat, fruits or berries are carefully placed in it so that they are moderately distributed in the syrup, put back on the fire, which now should not be particularly powerful, so as not to create a lot of foam and so that the syrup did not flow out of the dishes. By the way, to stop the powerful boiling, you need to pour 1 teaspoon of cool water into the jam - it will immediately settle. The heat is increased evenly, from time to time removing the foam with a spoon or slotted spoon (it is collected in a deep plate, which allows you to simply pour the syrup remaining under the foam back into the basin). Sugar that has crystallized on the walls of the dish is removed with a spoon or a damp cloth.