Interested in sugar-free preservation, watching the figure and significantly saving

The winter harvest season has started, but this year it will be more difficult to prepare for preservation. There are high prices for sugar and salt everywhere, and in some stores shelves are generally empty. Is it possible to make jam without sugar? Very even turn out: and jam from apples, and from berries, and from other fruits. Jam without sugar can be cooked even better than with it. In the standard recipe of jam, the proportion of sugar to berries or fruits is 1: 1, which is a lot of sugar.



Sugar is needed in jam not only for taste. It also acts as a preservative, many housewives are sure that sugar-free jam will definitely explode, this is not the case. When jam is cooked without sugar, the most important thing is to sterilize jars with lids very well, then the jam will stand for 12 months intact.

Sugar-free jam is cooked in two ways. The first method is the same as with sugar - boiling the fruits in a pan to a thick state. Then the jam is laid out in sterile containers and stored in the refrigerator. There is no sense in such blanks - they must be eaten quickly, because even in the refrigerator, jam will begin to spoil. And to force the refrigerator blanks is not very convenient.



The second way is that the fruits are put in a sterile jar and boiled in a water bath. Gradually, the mass is boiled, and more fruits or berries are added to it. Then the banks are rolled with lids and wrapped in a blanket until completely cooled. Any of these methods can make delicious jam. At the same time, the taste of berries and fruits will be felt more, and the jam will not be sweet.

For the preparation of jam from apples, it is necessary to take into account the variety. To sour apples you can add currant juice or raspberry, but it is better to take sweet varieties of apples: "aidared", "gala", "amulet", "lubava", "ligol", "champion". You can make jam with loaves or cook vidlo.



The ingredients

• 1 kg of apples
• 200 ml of water

Preparation

1. Wash the apples and remove the core. Cut the apples in slices and put them in a pot.
2. Add 200 ml of water and place the pan on a medium fire. Apple carcasses for 20 minutes, then grind them with a blender or rub them through a sieve if you want to get rid of the peel.
3. Cook the applesauce in a pan to a thick state for 35 minutes.
4. Put the hot jam in sterilized jars. Then pasteurize jars of jam for another 15 minutes and roll the jar with sterilized lids.
5. Turn the jam jars upside down and wrap them in a towel. Leave the apple jam for 24 hours. Then the workpiece can be stored in the pantry at room temperature.
   
   
   
   

The most delicious strawberry jam is obtained from whole fruits of strawberries. You can wipe it if the strawberries are soft, boil the mixture and add several fresh strawberry fruits to the jars. With this method, strawberry jam should be pasteurized for 25-35 minutes, depending on the size of the container.



The ingredients

• 2kg strawberries

Preparation

1. Wash the strawberries and dry them. Then remove the peduncles and transfer the strawberries into an enameled pan. Grind the crumpled strawberries through a sieve and bring it to a boil, then spread the mashed potatoes to cans.
2. Bring the whole strawberry in a separate container to a boil and remove it from the fire.
3. Fill strawberry jars with strawberry puree 2-3 cm below the neck and cover the jar with lids.
4. Pasteurize the jam for 15 minutes. Take out the jars of jam and roll them over, turn over the jars and wrap them in a blanket. Keep the jam at room temperature. 672344
   
   
   
   

As a child, my sister and I collected cherries in my grandmother’s garden every summer. We had to put them in a separate bucket. Then my grandmother washed them, cut off the pecked part and made jam from these cherries separately from the main one. The taste of jam from pecked cherries was even more saturated, although the method of cooking did not differ. Probably, pecked berries were more ripe, so jam without sugar was sweeter from these fruits.



The ingredients

• 1kg cherries
• 200 ml of water

Preparation

1. Clean the berries from the bone and spread the cherries in sterilized cans.
2. Put the cherry cans in a pan covered with a towel, and pour water into it up to the shoulders of the cans. Brew cherries in this form and gradually add fruits while the cherry is planted.
3. When the shrinkage is over, cover the jars with lids and pasteurize for another 30 minutes. Then roll up the can and turn it upside down.
4. Put the cans in, and when they're cold, put them in the closet.
   
   
   
   

The editorial board of Compote for the winter can also be cooked without sugar. Berries or fruits should be poured with the juice of sour berries or add a little citric acid to them. Then jars with juice should be put in a pan with cold water and bring it to 80 degrees. Semi-liter cans must be sustained for 8 minutes, liter 14, and in boiling water, 4 minutes is enough. After that, the banks should be rolled up and put upside down until completely cooled.