Five-minute jam recipes blogspot. Five-minute jam recipe

Preface

Apple jam is one of the most favorite for everyone, regardless of age and food preferences. This tasty, healthy dessert does not require much culinary knowledge and is easy to prepare, and there are almost as many recipes for its preparation as there are housewives. Many people prefer five-minute jam in various variations, because it takes minimal time to prepare and is much healthier than the version obtained as a result of long boiling.

The obvious advantage of such jam is that it really takes much less time to prepare it than jam that needs to be boiled for a long time and/or in several steps to a certain consistency. Of course, it will not take 5 minutes, but, nevertheless, this method is really the fastest. This jam will contain a maximum of vitamins and nutrients, it contains little sugar, and the fruit will not boil too much.

Five-minute apple jam

It's no secret that any heat treatment leads to the destruction of vitamins and beneficial microelements. In the traditional one, which must be boiled for 1 hour or more, all that remains is fiber in the syrup and almost no vitamins. It pleases the eye with its appearance and brings pleasure in taste, but there is practically no benefit from it for the body. In the “five-minute” period, most of the vitamins and microelements do not have time to be destroyed. In addition, when preparing this jam, you can choose the degree of boiling of the apples yourself, cutting them into pieces of the desired size and finishing the heat treatment when the fruit reaches the desired degree of softness.

Any variety of apple will do. You can take ripe and even slightly overripe fruits, as well as unripe ones whose seeds are still whitish. The taste of the jam - sweeter or sour - can be adjusted with sugar by pouring a little more or less of it before cooking than the recipe calls for. It is believed that sweet and sour fruits make “five minutes” tastier.

Of course, I wash the apples first. Their subsequent preparation depends on your own preferences. Some people must peel apples, believing that without it the jam turns out tastier, and if the fruit is cut into thin slices, it is even more beautiful. Opponents of this argue that the skin contains the bulk of the vitamins and should be left. But in any case, it should be noted that after sugaring the apples and even boiling them for 5 minutes, the skin becomes soft. The seed nest with seeds after cutting the apples in half is removed by supporters of both methods.

There is also a 3rd direction. His followers do not tire themselves of picking out the core with seeds and cutting slices of the correct shape and the same thickness. They hold and turn the apple in different directions with one hand, and with the other they simultaneously cut the flesh into pieces of approximately the same size from all sides of the fruit until a central hard part with seeds remains. This way you can actually process a large volume of apples quite quickly. Which of the three proposed methods of preparing fruits to adopt is up to everyone to decide for themselves.

Another point about processing apples is what size pieces or slices should they be cut into? This is also what you like. It will be easier to make your choice only after trying different options.

Slicing apples

But we must keep in mind that the size affects the degree to which the pieces are soaked in sugar and their subsequent boiling. In addition, the condition of the fruit must be taken into account. The tougher and/or less ripe the apples, the smaller the pieces or thinner the slices should preferably be. There are recipes in which fruit is generally grated. But this is all a matter, again, of your own preferences and taste. And don’t forget that the smaller we chop and the longer we cook, the less vitamins remain and the softer the fruit becomes.

Five-minute jam (also called quick) is made not only with sugar, but also with the addition of spices and other ingredients, including berries and fruits. Some people like different assorted dishes even more. Apple “five-minute” turns out thick, and this jam can be used not only as a dessert for tea, but also as a filling in the preparation of pies, pies, pancakes and other baked goods. It is stored for up to 2 years. If, of course, it is properly preserved and stored.

Of course, you need to cook “five minutes” in an enamel bowl – a saucepan, a wide cup or a basin. The entire time the apples are on the stove, from the beginning to the end of heat treatment, they must be continuously stirred so that the dessert does not burn. Place the finished dessert into jars. They and their lids must first be thoroughly washed and sterilized. Then we seal the jars.

If we roll up the lids, then after this we turn the containers with jam upside down and place them on a spread blanket, thick towel or other warm thing, and cover the same on top. When using screw caps or plastic lids, there is no need to invert the jars. After this, the “five-minute” in containers is allowed to cool to the temperature in the room, and then hidden for storage in a dark, cool place - a cellar or refrigerator. By the way, sealing with plastic or screw caps, as a rule, is not completely airtight, and when used, the shelf life of the jam is significantly reduced.

According to classic recipes, quick jam is made only from apples and sugar, and their proportions are approximately the same. The main difference between the different recipes is the way the fruit is prepared before cooking. Below are all the options. A five-minute recipe for peeled grated apples. You will need: fruits – 1 kg; sugar – 300 g.

We cut the prepared and peeled fruits into thin strips or grate them on a grater with large meshes, and then sprinkle them with sugar. Then it is advisable to mix everything. After this, let the apples stand in sugar for 2 hours so that they release the juice. During this time, the grated fruit will most likely change color, but there is nothing wrong with that - that’s how it should be. Apples are known to contain iron, which is necessary for the body, for which they are valued. This element, when reacting with oxygen, oxidizes and acquires this brownish color. Worse, if the apples do not darken at all, it means that they contain almost no iron due to treatment with any chemicals.

Grated apples in sugar

Place the fruits that have released their juice on the stove with low heat turned on and heat to a boil, and then boil for exactly 5 minutes. Don’t forget to stir the apples from the moment you start heating them until you remove them from the burner. Then pour the finished dessert into jars and seal.

Jam pieces. You will need: fruits – 1 kg; sugar - a full glass (about 250 g). Cut the apples into smaller pieces - about 1-3 cm in size. Mix them with granulated sugar so that the latter completely covers each one. Place the apples in the refrigerator for 8–12 hours to soak in sugar and release juice. It should release approximately 1/3 of the volume of the fruit. Heat the apple mixture over low heat until it boils. At the same time, stir it periodically. Boil the fruit for 5 minutes. It is necessary to stir them more often. If the apples were cut into pieces larger than 1–3 cm, then they should be boiled for 8–10 minutes.

These recipes are not much more complicated than the classic ones and will take about the same amount of time to prepare the jam. But the result - the resulting dessert - can impress many with its taste and sophistication. Apple five-minute with oranges. You will need: fruits (peeled and seeds) – 1 kg; orange (unpeeled, large) – 1 piece; sugar – 1 kg.

Cut the apples into cubes. Without peeling the orange, cut it into slices, remove all the seeds from them, and then grind them together with the zest using a meat grinder. We put fruits and citrus in one bowl, where we cover them with sugar. Mix everything and let stand for 2 hours. Then put the apple-citrus mixture on low heat and heat to a boil. Stir it periodically to prevent it from burning. Boil the jam for 5 minutes.

Recipe with blackberries (blackcurrants or rowan). You will need:

• apples – 1 kg;
• blackberries – 0.5 kg;
• sugar – 1.5 kg.

Cut the fruit into slices or pieces, add 0.3 kg of sugar, mix with it and set aside. Thoroughly washed and peeled berries are also covered with granulated sugar (0.2 kg), but do not mix so as not to crush them. Let them release their juice. Meanwhile, prepare syrup from 500 ml of water and remaining sugar.

Preparation of sugar syrup

When the berry is infused and gives juice, we place it in a colander over the container where it was previously lying. Heat the syrup to a boil. Then reduce the heat to a level that can maintain a slight bubbling of the sugar mixture. Blanch the berries in it for 2 minutes, and then pour their juice into them. After boiling, cook the blackberries for 6–7 minutes, add the apples along with the juice. Mix everything well and boil for another 9–8 minutes. In total, you need to cook the dessert for 15 minutes, stirring constantly.

With walnuts. You will need:

• fruits – 1 kg;
• walnuts (kernels) – 100 g;
• sugar – 1 kg;
• vanilla – 1 g;
• citric acid – 3 g;
• water – 0.4 l.

Cut the fruits into small cubes, add 300 g of sugar, mix and leave to release the juice for 2 hours. Chop the nut kernels, but not too much. It is desirable to obtain pieces no smaller than 0.5 cm in size.

When the fruits give juice, add nuts to them and mix everything. Then prepare syrup from water and remaining sugar. When it boils, pour in the apple-nut mixture. Mix everything and leave to stand for 1 hour. Then put the future jam on low heat and heat, stirring, until it boils. Boil for 15 minutes. Stir occasionally. Before the end of cooking, add lemon and vanilla.

Preparing “quick” jam for use as a filling in baked goods is fundamentally no different from cooking according to classic recipes. Only in the middle of the boiling process should you add ground cinnamon to the apple mass - 1/2 teaspoon per 1 kg of fruit. This spice will highlight and enhance the taste of apples, and also give the jam a pleasant sweetish dessert aroma, which will then permeate the baked goods themselves. You can also add 1 g of vanilla per 1 kg of apples.

Ingredients for making “quick” jam

The choice of a suitable classic “five-minute” recipe for preparing the filling depends on the culinary idea of ​​the housewife and where the jam will need to be put. So, made from grated apples is better suited for pancakes and pies, and in pieces and slices - for larger baked goods, for example, charlotte. Many will enjoy this quick jam for pies as a stand-alone dessert for tea. However, like any “five-minute”, cooked according to any of the above recipes, it can serve as an excellent filling.

Finally, this summer the blackcurrants are ripe! I found a similar recipe in Povarenka, but I still offer my vision of this preparation, because there are discrepancies and, in my opinion, significant ones. They relate to taste. Well, it’s up to the hostesses to decide about the result! I will only say that the taste of this jam is impeccable - not too harsh, not too cloying, which has been tested on all my dear and loved ones. There are only enough supplies for the season!

Ingredients for “The most delicate currant jam “Five Minute””:

Recipe for “The most delicate currant jam “Five Minute””:

So! I indicated 30 minutes very arbitrarily, because the cooking process itself is very short, but preparing the jars for jam is very important, because then there will be no time left for this!

We take fresh currants without twigs and other debris, wash them, measure out the required portion - 7 cups of berries - into a separate bowl and leave them to dry slightly. While the berry is drying, prepare the jars.

In my many years of experience, it is enough to rinse the jars with soda, rinse thoroughly, and just before loading the jam, put them in the microwave for a minute; for those who don’t have one, hold them over the spout of a boiling kettle until droplets run down the walls. I also wash the lids and put them in a saucepan with water on the fire to sterilize.

When the preliminary preparation is completed, we can proceed directly to the process.

I choose a 5-liter saucepan with a heavy bottom for this amount of ingredients, so that when the berries boil vigorously, our tasty delicacy does not run away from us onto the stove. I prefer to use stainless steel utensils for jam. And sterility is higher and does not burn.

I put the saucepan on high heat. I add 3/4 cup of water. I would like to draw your attention to the fact that “glass” is now a relative value. Therefore, keep it simple, we take all measurements WITH THE SAME GLASS! Then our proportions will remain the same. I measured everything, including the berries, with this glass.

When the water boils, gradually (!!! this is important!!!) pour sugar into it one glass at a time, stirring patiently, trying to bring the sugar until it is completely dissolved - at least up to the 4th glass. The more patience you show at this moment, the better your currants will gel later when they cool down. This place hides the first secret of successful jam.

When all the sugar is dissolved, add 7 cups of berries pre-measured. Here lies the second secret of successful jam. It’s important not to delay dissolving the sugar, otherwise it will quickly begin to caramelize, and we don’t need that at all! So!

Pour all the berries into the actively boiling sugar syrup at once and stir them vigorously, not paying attention to its resistance. Let me remind you that everything happens on the most active fire. It is important! Do not leave the stove, constantly stir the jam, otherwise it may either burn or escape from you.

And so, when the first foam begins to form, we time it for 5 minutes. At the same time, put the jars in the microwave for 1 minute. With the appearance of foam and active boiling, it is important to remove the foam into a pre-prepared container and not allow the jam to overflow. To do this, sometimes you have to lift the pan over the fire and shake it slightly so that the foam gathers towards the center, which makes it easier to collect. Don’t worry if you don’t collect all the foam, this is a manifestation of the boiling sugar, so when it cools there will be no rags in the jars. But you need to be patient.

Once your jam has boiled for 5 minutes over high heat, remove from heat and begin to put into jars. And here’s another secret - experienced housewives know this, but now I’m turning to the young ones. To ensure that your work of art never blooms, always place your blanks according to the principle “Cold in cold, and hot in hot.” And one more good tip, I’ve been using it for a long time. When I catch the roof from the boiling water, I lightly shake it off the water and pour about 1 tbsp into it. spoons of vodka or something similar in strength, rinse and pour back into the glass until the next cap. And then I tighten the jar filled with hot jam to the very brim. With this approach, your bins will never spoil. And then you can simply store them in a kitchen cabinet or pantry.

I place the jars under a towel until they cool completely. There are no photos of beauty, because today I cooked two portions, quickly poured them into jars and took them to work. And I present to you what happened. The time spent from starting to prepare the jars to cleaning the stove was 1 hour 30 minutes.

I used the same cooking principle for blueberries, it turned out magical! The berries remained intact, not overdried, in a thick and not cloying syrup. Despite the fact that blueberries often turn out watery, but here I was simply pleased with the result. And what, of course, is important for all housewives, the berry is practically “alive”, preserving most of its vitamins for our loved ones!!! And the color turns out deep ruby! I sincerely wish everyone joy from culinary creativity!

It so happened that housewives fell in love with jam recipes that are prepared quickly. This delicacy should be boiled for no more than five minutes. Hence these recipes are called five-minute recipes. We present to your attention several of them.

With the onset of summer, every housewife begins the hot season of conservation. Every housewife wants to prepare the most delicious jam for the winter and amaze her guests with a new recipe. All recipes for making jam from these fruits seem simple, but it can be prepared with the addition of unusual ingredients, then this delicacy will become a highlight at the table when drinking tea.

Treat ingredients:

• 3 kilograms of apricots.
• 2.5 kilograms of sugar.
• 1 small orange.
• 1 lemon.

First ingredient

For cooking you will need apricots. They should be medium in size, ripe and soft, but not ripe. The fruits should be washed well under running water and dried. After this, each fruit must be divided into halves and the seeds removed. Never throw away the seeds; they will be needed for jam.

Second ingredient

To do this, you need to take an orange and a lemon, wash them thoroughly with a brush, since during cooking they will cook together with the peel. Then cut the orange and lemon into slices and pass through a meat grinder. You will get a paste of citrus fruits.

Third ingredient

The apricot pits that have been collected must be carefully split. Take out the kernels, put them in a separate bowl and add hot water so that the kernels soften.

How to make five-minute jam from apricots:

Place the prepared fruits in the container in which you will cook. This can be an enamel pan or basin. Then pour the orange and lemon pulp into the same container and cover everything with sugar. Mix carefully and set aside for six hours, preferably overnight, so that all the fruits release their juice. After the fruits have released their juice, you need to put the pan on the stove to boil. In this case, it is necessary to carefully stir the jam with a wooden spoon and remove the resulting foam with a slotted spoon. Let the jam simmer for 5 minutes, then remove from the heat and leave to rest for four hours. After four hours, put the pan back on the fire, add the kernels to the jam and let it boil for another 5 minutes. Set the pan aside again and let the treat sit for another four hours. After this, repeat the boiling procedure again. After this, the finished treat should be placed in pre- thoroughly washed and sterilized jars. Roll up with iron lids.

Recipe “Five-minute” cherry with hazelnuts

The recipe for making this jam is very simple, but it will differ favorably from your friends’ recipes, since the delicacy will be prepared with the addition of a secret ingredient.

You will need the following components:

• 2 kilograms of ripe cherries.
• Half a kilo of hazelnuts.
• 1.7 kilograms of sugar.

Five cooking steps:

First. When making jam, you will need to sort through the cherries. Remove damaged fruits from the total mass, remove the stalks. Then wash the fruits in a colander and let the water drain. After this, you need to remove the seeds from the berries. The bones can be easily removed with an unfolded paper clip or a regular hairpin. Use the rounded end of the pin to carefully pry the bone and pull it out. Place the peeled fruits in a container. There are special saucepans on sale for making jam, but if you don’t have one, you can take a regular enamel pan. Next, you need to sprinkle the cherries with sugar and leave for two hours, letting out the juice.

Second. Take the hazelnuts and spread them in an even layer on the baking sheet. Then place the baking sheet in the oven and fry it for ten minutes at a temperature of one hundred and sixty degrees. While the nuts are in the oven, you will need to stir them twice so that they are toasted on all sides. Then take out the baking sheet and pour the hazelnuts onto a kitchen towel. Wrap the kernels in a towel and vigorously rub the nuts inside the towel for five minutes to remove the skins. Next, take out the hazelnuts and, using a knife, divide them into two halves.

Third. After the cherries have released their juice, place the pan on low heat and bring to a boil. As soon as the jam begins to boil, foam will begin to appear on its surface; it must be removed using a slotted spoon. Let the jam simmer for 5 minutes, then use a slotted spoon to remove the berries to another cup.

Fourth. After you remove the berries from the pan, there is syrup left in it. You need to put nuts in this syrup and let them boil over low heat for twenty minutes. Then you need to return the berries to the boiling syrup with nuts and boil for another 5 minutes. After that, set aside for the finished jam to cool.

Fifth. Place the finished treat into pre-washed and sterilized jars. Roll up with boiled iron lids.

If you have cherries left after making jam, you can make it from it, which will perfectly complement your dinner or holiday table.

“Five-minute” strawberries with pine nuts

After the strawberry season opens, every housewife will not miss the moment to prepare the most delicious strawberry jam. Jam can be prepared in the easiest and fastest way, but it can be further given a delicious taste by adding pine nuts to the jam.

To prepare you will need:

• 1 kilogram of strawberries.
• 100 grams of pine nuts.
• 400 grams of sugar.

Making five-minute jam in three stages

The first stage is to prepare the berries. To do this you need to choose strawberries. The fruits should not be very large, but if you come across large specimens, they need to be cut into several parts. After you have chosen the berries, sort them, remove damaged fruits, wash them under water, dry them on a paper towel, and then remove the sepals. Place the washed and peeled berries in a special pan for making jam, but if you don’t have one, you can take a regular enamel one. Then the berries need to be sprinkled with sugar and set aside for at least four hours to release the juice.

Second phase. Take a frying pan with a thick bottom, put it on the fire, as soon as it gets hot, pour the nuts into it and fry them for a few minutes until the kernels turn brown.

Third stage. Once the strawberries have released enough juice, take them out. Add the toasted pine nuts to it and place the pan on low heat. Bring to a boil. As soon as the jam boils, foam will form on the surface; it must be removed with a slotted spoon so that the syrup is more transparent. After the treat boils, let it simmer over low heat for 5 minutes. Then remove the pan from the stove.

After the jam is ready, you just need to put the delicacy into pre-prepared jars. They must be thoroughly washed and sterilized. And roll up with sterilized lids.

“Five-minute” raspberry with whole berries

All housewives know that raspberry delicacy is not only tasty, but also very healthy. This jam is considered the best home medicine. Most doctors recommend using this jam for colds, as it contains a large amount of vitamins, such as: A, B, E, Beta-carotene. There are also many micro and macroelements such as magnesium, calcium, iodine, iron and many others. Many housewives preserve this berry using the long-boiling method, but such a delicacy will contain fewer nutrients than if you cook it with minimal heat treatment.

To make jam you will need:

• 400 grams of fresh raspberries.
• 350 grams of sugar.

Making jam

When preparing the delicacy, it is advisable not to wash raspberries, as this fragile berry can absorb additional liquid from water. It is enough to sort out the raspberries. If you come across spoiled fruits, throw them away and remove the stems. Then pour the raspberries into an enamel pan. Sprinkle it with sugar, shake the pan, allowing the sugar to be evenly distributed among the berries. Leave the pan in a cold place for 6 hours so that the berries release their juice, but the best option is to leave it overnight.

When the raspberries have released enough juice, pour it into a separate container and put it on the fire to boil. After the juice boils, let it simmer on the fire for 5 minutes, then pour hot syrup over the berries and let the raspberries brew for another half hour.

While the jam is resting, you need to prepare jars for preservation. To do this, select half-liter jars, make sure that the neck is intact; if you notice a crack or chip on the neck, the jar will not be suitable for preservation. The jars need to be washed with detergent, rinsed well under water, and then sterilized.

After the jam has rested, drain the juice and bring it to a boil. When the syrup has boiled for 5 minutes, pour it over the berries, shake the pan gently, cover with a lid and let it brew for 10 minutes, after which the delicacy should be put into jars. And roll up the lids.

An excellent alternative to this recipe is the cooking recipe, which you can also find on our website.

“Five-minute” blackcurrant with citruses

Every good housewife always has a jar of blackcurrant jam hidden away. Since ancient times, all housewives have been preparing a delicacy from these berries for the winter, because they know that they contain a large amount of vitamins, microelements and various minerals. Many people do not know that two spoons of this delicacy contain the daily requirement of essential nutrients. Of course, you can make the usual classic jam, but you can add a twist to this delicacy by adding orange.

To prepare you will need:

• 1 kilogram of ripe black currants.
• One and a half kilograms of sugar.
• 2 oranges.

Cooking method

The berries must be separated from the branches, rinsed in a colander and allowed to drain. Next, pass the berries through a meat grinder, you get a porridge-like mass. It must be poured into an enamel bowl. It is strictly forbidden to take aluminum utensils for cooking, since the jam can receive additional acid from interaction with aluminum utensils.

The oranges need to be washed well, you can even rub them with a brush, since they will need to be used together with the peel. Then the oranges need to be cut into slices, the seeds selected and, together with the peel, also passed through a meat grinder. Pour the resulting pulp into a saucepan with currants. Then add sugar to the pan and mix everything thoroughly. Then put the pan on the fire and let it boil. Leave the jam to simmer for another 5 minutes, stirring it occasionally with a spoon. Then remove it from the stove and let it rest for 5 minutes. After this, put the jam in prepared, clean and sterilized jars and roll up the lids.

If you have a sufficient amount of red currants, then we suggest you prepare delicious things for the winter from them.

“Five-minute” gooseberry

Most housewives neglect gooseberry jam. But experienced housewives know that it is not only very tasty, but also very useful for hypertension and cardiovascular diseases. This berry is also very useful for kidney and liver diseases, and its juice removes salts and heavy metals from the body.

In order to make a miracle medicinal gooseberry delicacy you will need:

• 1 kilogram of gooseberries.
• 1 kilogram of sugar.
• 200 milliliters of water.

Method of making jam

When choosing berries for jam, pay attention to ensure that the fruits are not overripe, but not green. The berries must be sorted, damaged ones removed from the total mass, rinsed well in a colander and allowed to drain. After this, each berry must be pierced with a toothpick from different sides.

Then take an enamel pan, pour sugar into it and add water. Then put the pan on the stove. After the syrup boils, add berries to it. Mix everything thoroughly, then remove from the stove and let the jam rest until it cools completely.

After the jam has cooled, put it back on the heat. When cooking gooseberries, the pan should be covered with a lid so that all the beneficial vitamins and minerals remain in the jam. Bring to a boil, and then cook the jam for another 5 minutes, then remove from the stove.

Next, the miracle medicinal delicacy must be placed in cleanly washed and sterilized jars. Cover with iron lids and roll up. Then turn the jars upside down. Place them next to each other and cover them in this position with a warm scarf for a day. This method will allow the jam to become even richer. After the jars have been in this state for a day, they can be put away for storage.

Drinking tea with jam is an ancient tradition in Rus'. Making jam helps preserve the harvest of berries and fruits for the winter in the form of a tasty product made from fruits with sugar.

Jam should be stored for a long time, berries and fruits should retain their natural color, taste and appearance. To do this, you must follow the cooking techniques and modes.

Preparation

Select ripe and undamaged berries and fruits, wash with cold water, and sort out wrinkled and damaged fruits.
Juicy varieties of berries without skin are boiled with sugar without adding water.
Other types of berries and fruits are boiled in sugar syrup of varying concentrations.
To prepare the syrup, water is poured into a cooking vessel, put on fire and allowed to boil, sugar is poured into the boiling water in two or three additions (depending on the amount of food), stirred and the syrup is allowed to boil.
Prepare kitchen utensils and dishes for cooking and packaging the finished product (wash, sterilize).

General rules

Five-minute jam is cooked in two ways:

one-time cooking: the jam is cooked by boiling once for 5 minutes, stirring gently, trying not to mash the berries and fruits, and not allowing the syrup to burn, constantly skimming off the foam;
repeated cooking for a minute: cook the jam in several stages, let it boil and boil for a minute, remove from the heat for 10 minutes, and put on the fire again - so 5 times (boil for 5 minutes);
Attention: the berries are poured into boiling syrup;
This jam is rolled up with metal lids;
store in a cool place: in the cellar or at home in the refrigerator;
to increase shelf life and reduce the amount of sugar when making jam, the finished product is pasteurized for 30 minutes at 70 - 80 0C;
This jam is thin and retains the taste, aroma, color and vitamins of natural berries.

Procedure for preparing five minutes

Five-minute jam

from juicy berries: strawberries, strawberries, raspberries, blackberries

The jam is cooked without adding water. The berries are directly covered with sugar, alternating: a layer of berries, a layer of sugar. Make several rows so that the sugar dissolves better.
Allow to stand for at least 5 hours, it is better to leave in a cool place overnight.
Pour the separated juice with sugar into a cooking vessel and boil for 10 minutes.
Pour berries into boiling syrup and boil for 5 minutes once or one minute five times.
Packaged in jars with metal lids.

Ingredients:

• For 1 kg of berries add 700 - 800 g of sugar (for pasteurized jam) or 1 kg of sugar (for jam without pasteurization).

Blackcurrant jam

Pre-peeled berries are blanched by dipping a colander with the berries into boiling water for a couple of minutes.
Blanched berries are placed in boiling syrup and cooked using one of the following methods.

Recipe: 1 kg of berries, a glass of water, 1.2 kg of sugar (for pasteurized jam), 1.5 kg of sugar (for jam without pasteurization).

Gooseberry jam

The stem and lobe of gooseberries are cut off with scissors, washed, pricked with a toothpick and kept in cold water for half an hour.
To preserve the color of the jam, add 10-15 cherry leaves to the water for the syrup and boil for 5 minutes.
Take out the leaves, add sugar and boil the syrup.
Both cooking methods are good for making jam.
To add flavor to the jam, at the end of cooking, add vanilla sugar or lemon zest (to taste).

Ingredients:

• 1 kg of berries, one and a half glasses of water, vanilla sugar - 5 g or the zest of one lemon, for pasteurized jam 1.2 kg of sugar, for jam without pasteurization 1.5 kg of sugar.

In culinary practice, jam is used as a filling in pies and shortcrust pastry baskets, and in pies (friendly family) made from yeast dough. Jam will decorate and add a piquant taste to milk porridges. There is no substitute for jam when serving pancakes for tea. Fragrant and tasty jam will not be superfluous on the table as a treat for guests.

Today we will tell you how to make jam for five minutes. This name of the jam itself tells you that the method of preparing it is easy, and most importantly, fast. When preparing jam for five minutes, the berries do not become soft, they retain their shape and all the beneficial vitamins.

Five-minute jam can be made from a wide variety of berries and fruits, such as currants, raspberries, apples, strawberries. There are several ways to prepare five-minute jam, for example, jam can be cooked in several stages of five minutes each, or you can first prepare sugar syrup.

Recipe No. 1 five-minute raspberry jam, necessary ingredients:

One kilogram of raspberries;

One kilogram of sugar.

Wash the berries well and sort them, then dry them a little. After this, put the raspberries in a saucepan, add sugar and mix everything well and leave the berries for several hours so that they give juice. Then put the pan on the fire, bring the jam to a boil and cook for another five minutes. Pour the finished jam hot into jars and seal in the same way as when preparing .

Recipe No. 2 five-minute jam from strawberries, necessary ingredients:

One and a half kilograms of strawberries;

One and a half kilograms of sugar;

One glass of water.

Wash the strawberries in running water, place them in a colander to drain all the water. Add sugar to a saucepan with water and cook the syrup in the same way as when preparing . Place strawberries in the prepared syrup and cook on the stove. As soon as the jam boils, reduce the heat and cook for another five minutes.

After this, stir the jam or simply shake the pan and cook again for five minutes. Repeat this procedure one more time, then put the hot jam into prepared jars and roll up with metal lids.

Recipe No. 3 five-minute currant jam required ingredients:

One and a half kilograms of black currants;

Two kilograms of sugar;

One and a half glasses of water.

Wash the berries thoroughly, sort them and separate them from the branches. Then prepare the syrup as in the previous recipe and add berries to it. Now put everything on the stove and cook in three stages for five minutes. After that, put the finished jam hot into jars and roll up.

Recipe No. 4 five-minute apple jam, necessary ingredients:

Two kilograms of apples;

Two hundred and fifty grams of sugar;

Wash and peel the apples, then grate them on a coarse grater. Then place the apples in a saucepan, add sugar and let sit for about two hours. Then place the pan on the stove and cook until the jam boils. Now mix everything well and cook over low heat for five minutes. Place the finished jam in jars and roll them up, leave the jars to cool in a cool place just as when preparing .