Is it possible to put cold jam in jars? How to seal jam correctly

Having eaten your fill of the bountiful summer, you can begin to think about how to preserve the sweet harvest. In this case, jam for the winter is the best option. It doesn’t take up much space in the pantry, it’s easy to prepare, and it’s eaten quickly.

Even a novice housewife can make jam for the winter. Nothing complicated: follow the recipes, scales, suitable utensils and a little patience. And, of course, properly prepared berries. For example, strawberries can only be washed with sepals, otherwise the berries will take on water and become tasteless, and the jam, which is already thin, will be watery. It is advisable not to wash the raspberries at all. But this applies to raspberries picked with your own hands, in the morning, in dry sunny weather, and if the berries are not infected with larvae.

If you are the happy owner of a multicooker, you can cook jam for the winter in it, just reduce the proportions, focusing on the size of the bowl. The most pleasant bonus of this cooking method is the absence of splashes and the fact that the jam does not burn (but you still need to watch it). And the fact that you can cook a little jam in a slow cooker at a time is an undoubted “plus” for some: you can cook a couple of jars in between, without getting bogged down in the battle for the harvest. To make jam, use the “Baking” mode to boil, and then the “Stew” mode for slow cooking.

Our site suggests making jam for the winter in the simplest way, by boiling the berries in syrup in several stages. You can also use a method in which the berries are hardly boiled: to do this, pour fresh berries with hot syrup made from water and sugar, and let sit for 2 to 5 hours, then drain the syrup, boil and pour over the berries again. The operation must be repeated at least 4-5 times, and only then bring the syrup with berries to a boil and boil for no more than 10 minutes. Jam prepared in this way is especially aromatic.

Strawberry jam

Ingredients:
4 kg of berries,
2 kg sugar.

Preparation:
When sorting through strawberries, carefully inspect each berry. After all, a few rotten fruits that you haven’t noticed can simply ruin the taste of the jam. Carefully wash the selected ripe berries, pouring small portions into a colander and allowing the water to drain, and remove the tails (not the other way around! The berries will release juice and become watery!). Then place the strawberries in a wide, shallow container with a capacity of up to 6 liters and sprinkle the berries with sugar. Let them stand until juice forms and cook over low heat, stirring occasionally and avoiding intense boiling so that the juice and berries do not darken. When the berries are warmed up well, set the container with jam aside and cool. The berries should be soaked in juice. Therefore, repeat this procedure 4-5 times. Please note that if the strawberries have become hard and the juice remains bright red, then the jam is ready. Place it in clean and dry jars and cover with tight nylon lids and store in a cool place.

Strawberry jam “Forest aroma”

Ingredients:
2 kg strawberries,
3 kg sugar,
1 g citric acid.

Preparation:
Sort the strawberries and rinse gently 2-3 times in lukewarm water. Be sure to let the water drain, transfer the strawberries into a bowl for making jam and add sugar. Let the berries sit and release their juice; it is best to leave them overnight. In the morning, shake the bowl of strawberries in a circular motion to mix the berries with the resulting juice, and put the jam on the fire. Bring to a boil, remove, let stand for 15 minutes and return to boil. Repeat the procedure 3-4 times, removing the foam and stirring gently. Watch the color of the jam; it should be bright red, but not brown. Just before the end of cooking, add citric acid to the jam, let it cool and place in prepared clean and dry jars and close tightly with nylon lids. Many housewives sometimes add very few other berries to strawberry jam for color and flavor. For example, a few strawberries, raspberries or a handful of blueberries.

Raspberry jam for the winter

Ingredients:
3 kg raspberries,
3 kg sugar.

Preparation:
When you are firmly confident in the purity of the collected berries, you don’t have to wash them, due to the fact that raspberries are an extremely delicate berry. If you still need to wash the raspberries, do it using a colander. Fill it with berries and immerse it in a container of cold water. Leave the colander with the berries for 30 minutes so that the water completely drains, otherwise the jam will turn out liquid. During the specified time, periodically gently shake the colander with the berries. Pour the prepared raspberries into a bowl for making jam, add sugar and leave for several hours at room temperature, gently stir the berries from time to time. After this, place the bowl of raspberries on low heat, bring to a boil and cook for 15-20 minutes over medium heat, remembering to stir gently. Be sure to remove the foam formed during the cooking process so that the jam does not ferment in the future. Place the finished hot raspberry jam into clean, dry jars. It is, of course, advisable to sterilize the jars, but in our case you don’t have to do this, because raspberries retain their disinfecting properties even after cooking. Close the jam jars tightly and store them in a cool, dark place or refrigerator.

Redcurrant jam

Ingredients:
3 kg red currants,
3 kg sugar,
vanillin - optional.

Preparation:
Red currant, as you know, is a whimsical berry to process. Pick the berries very carefully so as not to crush them, tear them from the branches, sort them, wash them, and let the water drain. After this, add sugar and leave in a cool place until the juice is released. Then place the container with the berries on low heat and cook, remembering to stir, until the sugar is completely dissolved, and then until the syrup thickens. At the end of cooking, add 2-3 g of vanillin if desired. Pack the finished hot jam into sterilized dry jars, roll them up with lids previously scalded with boiling water, wrap them and let cool. Store completely cooled jars in a cool place. You've probably noticed that during cooking, red currant berries burst quickly, so some housewives advise straining the jam through a sieve.

Blackcurrant jam

Ingredients:
3 kg of berries,
4.5 kg sugar,
4.5 tbsp. water.

Preparation:
Select ripe, large berries for jam, carefully remove them from the brushes, wash them very thoroughly with cold water and dip them in small portions for 2-3 minutes in boiling water, according to the recipe. Then add sugar to the water and cook the syrup. Pour boiling syrup over the currants and leave the berries for 3 hours, maybe a little more. Then cook the jam until ready immediately or cook in 2-3 batches, letting it sit for several hours each time.

Gooseberry jam

Ingredients:
3 kg gooseberries,
3 kg sugar,
4.5 tbsp. water,
cherry leaves for flavor - optional.

Preparation:
Sort out the ripe green gooseberries, cut off the tails on both sides and soak in cold water for 2 hours. Boil syrup from water and sugar and cool until warm. Drain the berries and dry. If you want your berries not to burst during cooking, but to remain intact, pierce each one several times with a toothpick. Then place the berries in the syrup and bring to a boil over low heat, stirring gently, being careful not to damage the berries. Then remove from heat, cover the pan or bowl with berries with a napkin and leave to cool. So, repeat the procedure of bringing to a boil and then cooling at least three times. This is necessary so that each berry is evenly saturated with syrup and retains its shape. After the last procedure, pour the hot jam into prepared sterilized jars, roll it up, turn it upside down and, covered with a blanket, leave until it cools completely. If desired, for a special aroma, place a couple of cherry leaves, previously washed and dried, at the bottom of each jar. Store cooled jars of jam in a cool, dry place.
Having a great desire to get jam that is soft, like jelly, and if you have hellish patience, you can remove the seeds from the gooseberries before cooking, using a hairpin for this.

Ingredients:
2 kg of berries,
3 kg sugar.

Preparation:
To make delicious honeysuckle jam, take firm, not overripe berries. Sort them through, removing any debris, wash them in cold water and dry them a little on paper towels. After this, place the honeysuckle in a prepared container for making jam, add sugar to the berries, mix gently and leave overnight to form honeysuckle juice. In the morning, place the container with the berries on low heat, bring to a boil and cook for 25 minutes, stirring so that the jam does not burn, and removing the foam formed during the cooking process using a slotted spoon. Pour the finished jam into pre-washed and sterilized jars and roll up the lids with scalded boiling water. Turn the jars of jam upside down, cover and leave until completely cool. When they cool down, store them in your cellar, adding to your collection of jars with all kinds of jam.

Apricot jam

Ingredients:
4 kg apricots,
2 kg sugar,
1 tsp. citric acid.

Preparation:
Select ripe fruits for jam without damage or dark spots, wash them well and, cutting or breaking them in half with your hands, remove the seeds. If you don't like apricot skins in your jam, remove them by scalding the fruits with boiling water and then dipping them in ice water. And after this procedure, remove the seeds. Place apricots in layers in a container suitable for making jam, sprinkling with sugar. Leave it overnight, and in the morning put the container with apricots on the fire. When juice appears, carefully stir the fruit, being careful not to crush it, and add citric acid. Let the jam boil, reduce the heat and cook, remembering to remove the foam and stir so that the jam does not burn, for 50 minutes. Place the finished jam in sterilized jars to the very top so that there is no room for air. Roll up the jars with boiled and dried lids, turn them over and wrap them in something warm.

Plum jam for the winter

Ingredients:
3 kg plums,
3.6 kg sugar,
1 liter of water.

Preparation:
To make this jam you will need Mirabelle plums. But don't let the name scare you, these plums are very common and you can easily buy them at the market. The fruits of this plum variety are something intermediate between cherry plum and plum. With golden-yellow skin and sweet or sour-sweet flesh, they are incredibly flavorful. In addition to the Mirabelle variety, you can use renclods of different colors; each variety is good in its own way. Sort the plums, soak for half an hour in cold water, then wash and dry. Remove the pits by cutting the plums in half and immediately dip the plum halves into the warm syrup. Bring the plums in syrup to a boil over low heat, let it simmer a little and remove from the heat. During boiling, do not forget to skim off the foam, otherwise the jam will turn out opaque and cloudy. After the third boiling procedure, place the hot plum jam into dry, sterilized jars and seal with boiled lids.

Strawberry-cherry jam for the winter

Ingredients:
4 kg strawberries,
2 kg cherries,
5 kg of sugar.

Preparation:
Wash the collected strawberries and cherries along with the tails and stalks, and only then remove them. Remove the pits from the cherries. Place these and other berries in a bowl, add sugar and wait until the juice is released. Place the bowl of jam on the fire, stirring, bring to a boil, simmer for 20 minutes over low heat and turn off the heat. While cooking the jam, skim the foam that forms from it all the time and stir from time to time so that the jam does not burn. Let the jam cool, and then bring it to a boil again, reduce the heat and simmer for another 20 minutes. Place the finished jam in clean, sterilized jars and seal.

Cherry jam without seeds “Lakomka”

Ingredients:
3 kg cherries,
3.6 kg sugar.

Preparation:
To prepare cherry jam, select ripe, sweet fruits that have not been spoiled by birds or rotten. Rinse them thoroughly in cold water and remove the seeds in any way convenient for you. It is better to do this immediately above the basin or pan where the jam will be cooked, so that the juice flows directly there. Place the cherries, sprinkle with sugar, and leave for several hours. Then place on the stove, bring to a boil over low heat and cook for 5 minutes, stirring constantly. Remove from heat and leave again for several hours. After bringing the jam to a boil for the second time, reduce the heat and cook for 30 minutes, continuing to stir from time to time and skim off the foam. Place the hot jam in dry, sterilized jars, let it cool, and then seal it with boiled tin lids.

Happy preparations!

Larisa Shuftaykina

With the onset of summer, every housewife tries to stock up on more jam for the winter. It is not only sweet, but also a source of vitamins and minerals, as well as protection against infections and viruses. And how many fragrant pies, bagels and cookies will be made from such preparations on winter evenings! The main thing now is not to miss the moment, to cook the jam correctly, preserving all its beneficial properties, but preventing possible souring of the product.

For novice owners

This is the simplest preparation, absolutely everyone can handle it. The jars behave calmly, their lids do not swell. And all because there is a lot of sugar in the jam and it is boiled down gradually, in several stages. It has no chance of failure, unless the basic rules of procurement have been violated. In particular, young housewives are interested in whether jam is poured into jars hot or cold.

General rules

To make the process of making preparations for the winter enjoyable, you need to constantly select new recipes so that there is an element of surprise: what will come of it? Today this is not a problem; e-books with recipes, forums and specialized websites are at your service. They are distinguished by their ability to exchange experiences. Here housewives will share how they make the preparation, pour the jam into jars hot or cold.

Berry picking

In order for the finished dessert to be of excellent quality, you need to provide yourself with the best berries. To do this, they must be collected in warm and dry weather. If you do this in the rain, the berries will absorb a lot of moisture, fall apart, and the delicacy will be watery. The entire collection should be the same in ripeness, then it will turn out much tastier. In parallel with the berries, you need to choose the container into which you will pour the finished product. Usually these are glass jars. Their preparation will directly determine whether the jam is poured into jars hot or cold.

Before cooking

Berries or fruits need to be washed and sprinkled with granulated sugar. They must stand for 3-4 hours to release the juice. If the jam is made from cherries, some housewives prefer to extract the seeds from the berries, which can be done using a special machine. At this time, the jars are washed well and prepared for sealing.

Meanwhile, the berries are poured into a wide bowl. A small basin is ideal. It is best to use 2-4 kg bowls. In a large container, delicate berries lose their shape. Do not forget that the cooking container must be perfectly clean. The basin should not be used if it has rust or oxide stains. At this stage you need to decide whether to pour the jam into jars hot or cold.

Preparing the dishes

Well-washed jars are placed on the table for inspection. It is very important now to notice any defect on the glass and immediately exclude such containers in order to prevent damage to the product. Actually, if the crack is small, then it is acceptable to store jam in it. But in this case it is better to leave it in the refrigerator.

In order for the jam to stand in the room, you will need to take better care of its safety. In this case, it would be best to thoroughly sterilize each jar. To do this, you can use a kettle, oven or microwave. Based on this, you can already decide how to pour the jam, hot or cold. A well-boiled delicacy can be placed in sterile jars, even cold, and nothing will be done to it.

First - syrup

Our goal is to prepare not only tasty, but also healthy delicacies. Therefore, you need to start by preparing the syrup. Place sugar and water in a bowl and bring to a boil. Once the crystals have completely dispersed, you can add the berries and cook for 5 minutes over low heat.

Be sure to skim off the foam with a slotted spoon. By the way, it is very tasty. Children will happily eat it with tea. To prevent the berries from shrinking, remove the basin from the heat after five minutes. After cooling, the mixture is heated again. The number of approaches also determines whether the jam is poured into jars hot or cold. The five-minute mixture must be poured immediately after preparation, rolled up and put away under a warm blanket. And if you boiled the berries in 4 batches, then there is nothing to be afraid of.

Future plans

Already picking berries, the housewife knows what she plans to do with the preparations. You can leave something for tea, that is, eat it right now. And some should be preserved until cold weather. Based on this, the jam should be poured hot or cold. For direct consumption, they most often make a five-minute one, which is not rolled up, but stored in the refrigerator. Therefore, it is better to pour it hot, this will help destroy all the bacteria that survived after washing. In addition, this measure allows you to save time on sterilizing jars. The temperature of boiling jam is very high; it can completely replace heating in the oven or by steaming.

For winter storage

To prevent it from souring during storage, only two things are important. The first is a sufficient amount of sugar. If there is not enough of it, even prolonged boiling will not help. Therefore, follow the recipe strictly. The second point is the cooking time. You can simply turn on the heat and simmer the mixture for 20 minutes. It will store normally, but will look like jam. Therefore, it is necessary to approach preparation step by step. That is, heat for 3-5 minutes, then cool completely for three hours. It takes more than a day to prepare, but then it will stand at room temperature. As you can see, it is difficult to say unequivocally how to pour the jam correctly, hot or cold. It all depends on your plans for it.

Jam is ready

Before finishing cooking, you must make sure that the product is completely ready. To do this, gently stir the jam. If it is ready, the berries are evenly distributed in the syrup and do not float to the top. Take a drop of syrup, cool on a plate and rub between your fingers. If a thread forms, you can turn it off. In addition, the drop on the saucer does not spread, but retains its shape.

How to close the jar

If the jam is intended for long-term storage, it must cool completely. Then it is poured into a clean, dry container. But it’s better not to use a metal lid. It is best to use parchment paper and twine. Glass jars are thoroughly washed with soda, dried and kept over steam. After this, the cooled jam is placed in hot jars. It will need to be stored in a dry place. The procedure is quite simple. Place parchment on the jar, a circle of cardboard on top and then parchment again. They are tied together with moistened twine, which, when dried, blocks the flow of air into the jar. Some housewives use different equipment. They pour the jam hot and seal it under a metal lid. In fact, we have already described to you how best to pour the jam - hot or cold. The rest depends on your personal preferences.

It's the time for berries, there are a lot of strawberries, raspberries are starting to sing. When there is a good harvest and you can’t eat everything from the bush, the question arises of how to preserve this abundance and make preparations.

The most common option with berries is to prepare all sorts of delicacies with sugar: jam, preserves, sweets and other goodies.

Main cooking features

Sweet preparations from berries are divided into those that are boiled with sugar and those that are ground with sugar. Sugar is put in a ratio of one to one in the jam, which is boiled, and two to one for the version with fresh berries. Jams that do not require boiling are richer in vitamins, especially vitamin C, which is destroyed during heat treatment.

In addition, if you choose a boiling technology, you need to decide whether to cook in your own juice or in syrup. The choice depends on the berries and fruits from which the delicacy is prepared. If you choose dry berries or fruits (chokeberry, dogwood, milky ripe walnuts, etc.), then you cannot do without syrup.

What is the difference between jam, preserves and marmalade?

In jam it is easy to guess what it is made from; the berries and fruits retain their shape. The jam is boiled down so much that there are no whole berries, the jam is a homogeneous jelly-like mass. But the sweets are something between jam and jam, the consistency is jelly-like, but you can find whole berries. Jam is fruit or berry puree boiled with sugar.

There remains the last moment and the essence of our question, in what form to pour into jars. Any of these dishes are poured into jars while hot. At least for one reason:

1. It’s easier to work with a hot one; as soon as the sweet delicacy cools down, it will become much thicker and placing it in a jar will be very difficult, in the case of jam it’s almost impossible;
2. hot jam, jam, etc. sterile, which will help to avoid troubles during storage; otherwise, there is a possibility that the sweetness may ferment.

All these sweet delicacies will be a good duet for the following dishes.

Jam is a sweet dessert that consists of fruits - fruits or berries, boiled whole in sugar or honey syrup. And although jam has been brewed for, perhaps, hundreds of years, in connection with its preparation, no, no, and various questions arise. For example, should jam be poured into jars hot or cold?

Indeed, in order for the jam to turn out tasty and to be stored for a long time, certain rules must be followed when preparing it.

Secrets of proper jam

Well-made jam should have the color and flavor of the fresh fruits and berries that were used in its preparation. Such jam retains the absolute majority of vitamins, including a significant part of vitamin C. Jam can be stored for a long time due to the fact that it contains a large amount of sugar - usually about 50%. In such a thick, rich syrup, microorganisms that cause fermentation or mold cannot develop. But if you do not put enough sugar in the jam, it can easily turn sour. The same thing happens if you put it in poorly washed or damp jars. Or you don’t follow the storage rules - for example, the room in which the jam is stored is poorly ventilated or damp.

Jam is made from a wide variety of berries, fruits, even vegetables or nuts. It is only necessary that all these components be approximately the same maturity and the same size. You need to pick berries or fruits for jam in dry, sunny weather, avoiding overripe or spoiled fruits.

Should jam be poured into jars hot or cold?

The answer to this question depends on the method in which the jam was prepared. The traditional method is to cook the jam for a long time until it thickens. Usually the readiness of such jam is checked by whether the drop on the saucer retains its shape. If it blurs, then continue to cook the jam for some more time. If it remains in its original form, then the jam is ready and can be removed from the heat. This jam is placed in jars when cooled, and usually does not require sealing. It is simply covered with plastic lids or covered with parchment paper and tied with twine.

If the jam is cooked in an accelerated way, the so-called “five-minute” method, or if less sugar is put into the jam, for example, to reduce its calorie content, then such jam is poured only hot into pre-sterilized jars and then rolled up with metal lids. Then the jars are turned over and the jam is left to cool in this form. For better preservation of the jam, it is recommended to additionally pasteurize the jars of jam. In other words, such jam requires mandatory preservation. Otherwise it will not be stored for long. Preservation is also required for “raw” jam, which is, in fact, fruits or berries mashed with sugar.

Properly cooked and sealed jam for the winter can be stored at home for up to two years or even more. If the jam was cooked or poured into jars incorrectly - for example, into unsterilized, poorly washed or damp dishes, then it will certainly ferment, become moldy or become sugary.

How to determine if the jam was cooked incorrectly

Here are the main signs by which you can understand that mistakes were made when making jam:

• the jam changed its color, became too dark, and the aroma of the fruit disappeared from it - only the sweet taste remained. This is a sure sign that the jam has been overcooked;
• berries or fruits are not distributed evenly in the syrup, but float to the surface or settle to the bottom. Settled fruits indicate that you did not put enough sugar in the syrup and it turned out to be too liquid. If the fruits gather near the surface, this indicates that you have not finished cooking the jam. In both cases, the jam may turn sour, so you need to eat it as quickly as possible. Or – digest it.

Fragrant pieces of fruit, neatly folded in a jar, filled with sun, and so reminiscent of summer warmth... What dessert could be better than delicious homemade jam, cooked with love and rolled up in beautiful jars? To make a sweet treat correctly, you need to follow the recipe exactly, choose only the best fruits, containers, lids and adhere to storage rules.

How to make jam correctly, sequence of actions

Preparing this dish is a slow and creative process; for this you can use any fruits and berries traditional to our region, or exotic ones, such as figs, papaya, mango. Fans of original cuisine opt for cucumbers, pumpkins, pineapples, oranges and even chestnuts and pine cones. The resulting product can be thick or liquid, sweet or sour. The berries are cooked using the classic “grandmother’s” method, rubbed with sugar, made into jam, caramelized and much more. In any case, these are fruits soaked in sugar or honey syrups, maximally preserving the taste and beneficial vitamins of fresh fruits.

There are many recipes and types of how to make jam correctly, however, there are general rules and subtleties that every housewife should know:

• The fruits are harvested in dry, warm weather, when they are dry from dew. For the dish, the best specimens are selected, of equal ripeness, preferably slightly under-ripe, so that when cooked they retain their original shape as much as possible. They are carefully placed in a basket or bucket so as not to be damaged or crushed. Fruits picked in the rain absorb a lot of moisture and quickly boil. When buying berries in a store, inspect them carefully. Rotten, dented, or stained can ruin the finished product.

• Tender strawberries or raspberries, picked with your own hands, do not need to be washed. All other fruits are washed in cold running water for several minutes. It is advisable to use a colander to remove dirt. Strawberries and currants are then laid out to dry in an even layer on a towel and only then the leaves are picked and removed.

• When the components of the future delicacy are washed, they are cut, depending on the type, the seeds are pulled out, the stems are separated, and, if necessary, they are blanched (doused with boiling water).

• The most popular cooking option is boiling the fruits in sugar syrup. To prepare the syrup, pour a certain amount of sugar into a basin, add water according to the recipe, place it on the stove, and, stirring, bring to a boil and the granulated sugar is completely dissolved. Then boil for two minutes and add fruit. The correct ratio of sugar and fruit is very important; the shelf life and taste of the dessert depend on it.

• Berries and fruits are placed in small batches so that they float freely in the prepared sweet mixture, boil for about 30-40 minutes over low heat and leave to stand. To properly cook jam, you need to use aluminum or copper pots and basins that are rust-free and well washed. The use of enamel pans is not recommended - they give a bad taste, and the food quickly burns even with intensive stirring.

• You can not boil raspberries, strawberries and strawberries in syrup, but grind them with sugar in a ratio of 1:2 and leave for a day to naturally release juice, and only then boil.

• To obtain beautiful translucent ingredients, the food needs to be boiled and left to stand in a cool place many times. You need to make sure that when cooking the fruits are completely covered with water. Those that float are pressed down with a lid. When foam forms, you need to reduce the heat, turn off the noise and continue cooking until new foam forms, stirring gently with a spoon. When the appearance of foam decreases, this will signal that cooking is coming to an end.

• It is very important to be able to correctly determine readiness. To do this, scoop up the jam with a spoon and if it merges into a thick thin thread and does not drip like water, it means it is ready. In this case, the fruits do not float to the top of the pan, but are evenly distributed throughout the container, and after turning off the fire, the entire composition is covered with a film. The syrup is transparent, colored in the shade characteristic of boiling fruit - these are the main signs of readiness.

• The finished product is cooled and measured in jars.

What kind of lids should be used to cover jam?

It’s not enough to know how to make jam correctly. For its long-term storage, it is necessary to properly prepare the container and select the lids, otherwise all the work may be in vain. Food rolled up with iron lids can be stored anywhere, be it a cellar or a room at normal room temperature. These products can be purchased in large quantities to save money - find out in detail how you can choose or buy metal lids wholesale http://istr.com.ua/products/dlja-konservirovanija/.

Many housewives choose plastic lids due to their ease of use. Also suitable are metal twist-off lids, the range of which is widely represented on the modern market.

How to sterilize jam jars

Before sorting the finished treat into jars, they need to be carefully prepared. First, rinse with water and soda from the inside and outside, then sterilize. Sterilization is the process of treating a surface using high temperatures to remove all bacteria. This is done using steam, over boiling water or in the oven, at a temperature of 100-120 degrees. Metal lids are also sterilized in the same way. The lids can also be boiled separately in water for 5-10 minutes.

How to seal jam correctly

Before laying out the dish, you need to make sure that the jars are thoroughly dry from the inside, otherwise the contents will quickly turn sour. The food is distributed into jars while it is still hot, and then they are rolled up with a lid and turned upside down, placed in a warm place, covered with a jacket or blanket.

How to store jars with metal lids

Most of the workpieces should be stored in a warm, well-ventilated area, without sudden temperature changes and high humidity or condensation.

If little sugar was used for cooking, in order to preserve its usefulness as long as possible, it should be stored in the refrigerator or a fairly cool place.

To understand that everything is in order with the jar and it can be placed in a far corner for use in winter, it is turned over. If the rim of the lid is not moistened and nothing is leaking, it means that the container and its contents are ready for transportation and storage.

It is recommended to use the product covered with screw caps within 6 months.

Jam is a favorite childhood dessert; you can eat it with a spoon, put it on bread, cover a biscuit, add it to pies, compotes or pancakes. This is a real supply of vitamins that are so lacking in the cold winter.