There is nothing more delicious than homemade jam. Somehow it still tastes a bit better than the best jam you can buy. Here we show you how you can easily make jam yourself - so that you can really enjoy it.
The production of jams is nothing else than the preservation of fruit through the process of boiling. Cleanliness, care and accuracy are required, otherwise it will not work because the shelf life is not guaranteed.
Basically, the shelf life is achieved when the fruit is boiled down by killing any mould or germs adhering to the fruit. It is important, however, that such germs cannot develop again in the finished mass in the glass.
There are a few things you will need for canning. The following is required:
Hermit jars: these must be rinsed thoroughly with detergent and hot water before use. Use a dishwasher whenever possible. After washing, the glasses must be turned over immediately and placed on a clean cloth. Then use them as soon as possible.
Fruits: There is no jam without fruit. It is best to use healthy, ripe fruit. However, it shouldn't be overripe. Wash and clean the fruit before using it so that it is really clean.
Cookware: You need a large saucepan in which to boil the fruit. This should also be clean and, depending on the amount of fruit, the right size. It is best to only cook small amounts at a time.
Gelling aids: When making jam at home, gelling aids are used, which ensure that the product quickly solidifies. Thanks to the gelling agent, the fruits only need a short cooking time, which has the advantage that the taste and colour are better preserved. The exact instructions for use can be found on the respective packaging of the gelling product.
Preparation and important information
Amount of sugar
The amount of sugar added depends on the type of fruit. In general, 300 to 500 g of granulated sugar are calculated for 1 kg of jam. For some fruits (such as currants or gooseberries) the amount may also increase; in this case, you need about 750 g of preserving sugar according to the instructions.
Core the fruits, if necessary, puree them and then bring them to a boil. After boiling, add the sugar and let everything simmer for about 15 minutes.
The jam is ready when the wooden spoon pulls “sheets” while removing from the jam mix, a drop of jam on a cold plate immediately gels or the cooked jam forms a skin.
After you have cooked the fruits according to the instructions on the packaging of the gelling agent, you can start filling them. Please be extremely careful at this point, because the fruit mass is very hot and viscous and it often happens that it splatters when filling.
It is best to pour the simmering hot jam into the clean jars with the help of a jam funnel. You may need to clean the edges of the glass afterwards with a damp, clean cloth.
You also need to be careful not to let the glasses crack when you pour them. To do this, it is best to place them on a cloth dipped in hot water.
As soon as you have filled in the mass, immediately seal the jars airtight so that no germs can penetrate. Screw-cap jars are the most practical here - but always use new lids.
Put the hot glasses somewhere where they can cool down in peace. Then all you have to do is label them and you're done.