How to cook jam in a pan

Boil fragrant jam in 10 minutes? Easy! And do not fill the berries with sugar at night, bring to a boil, turn off, cool, turn on again... Strawberry jam in a pan It's different and always good. It preserves the color and taste of fresh berries.





Jam in the pan "Fry" jam in the pan for a long time is not necessary. For raspberries 5 minutes is enough, for strawberries - no more than 10.

During cooking with a lid, you do not need to cover, then jam is gelled, cover - it will turn out as a compote. It is not necessary to wash the pan before the next serving of berries. Ready jam does not require special storage conditions.





But the most delicious and fragrant turns out gooseberry jam with cherry twigs. Read a detailed recipe for this incredible treat at the end of the article.

Strawberry jam in the pan Ingredients

• 1kg strawberries
• 1 kg of sugar
• 2 tbsp lemon juice or 1/3 teaspoon of citric acid
• 2 tbsp water
• 15g agar-agar (optional)

Preparation

1. Wash the strawberries and remove the peduncles.
   
   
   
   
2. Pour 2 tbsp of water into the pan and throw strawberries. Bring it to a boil on a medium fire. Stir constantly, don't cover. So that strawberries retain their aroma and color, carefully monitor jam and do not digest the berries.
   
   
   
   
3. In lemon juice, dilute agar-agar (with it the syrup will be thick and resemble confitures) and leave to swell for 10 minutes. Without agar-agar, the syrup will remain liquid.
4. In small portions, add sugar to the strawberries and stir. Bring to a boil, pour lemon juice with agar-agar and boil no more than 8-10 minutes.
   
   
   
   
5. Pour the hot jam over dry sterilized jars and wrap the lids. Turn it upside down and wrap it in a blanket.
6. Keep the finished jam in a dry cool place.
   
   
   
   

Dense gooseberry jam Ingredients

• 800g gooseberry
• 500g sugar
• 1 slice of lemon
• 35 pieces of cherry leaves
• 0.5 tb of any nuts
• 120 ml of water

Preparation

1. Wash the gooseberry and remove excess moisture with a paper towel. It is advisable to remove the ponytails or prick the berry with a sharp knife or toothpick in several places.
   
   
   
   
2. Put the berries in the cold pan. From 100 ml of water and 200 g of sugar cook syrup and pour them gooseberry. Add the cherry leaves, lemon, bring to a boil, boil for 5 minutes and turn off.
3. At intervals of 4 hours, repeat the procedure twice. Do not forget to stir and remove the foam during cooking.
   
   
   
   
4. Remove the leaves and lemon and put the jam on the fire for a third time, adding 300g of sugar and nuts. Boil on a slow heat for no more than 5 minutes.
5. Boiling jam on sterile jars, roll up the lids, turn upside down and wrap.
   
   
   
   

Gooseberry makes a very tasty and beautiful jam with an amazing aroma and delicate taste. It's moderately sweet and a little sour.

And in strawberry jam. syrup is thickIf the berries are not sour, try adding a banana. Brew strawberry-banana jam after boiling over a slow heat for 15 minutes.

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