The correct syrup for jam is the guarantee of getting a quality and tasty treat

Some housewives cook billets for the winter from berries and fruits, using all ingredients without any strict proportions, by eye. This often leads to the fact that vitamin thick mixtures are obtained digested, which later - during storage - leads to excessive sugar content of the mass. There are also reverse situations, when due to insufficient amount of loose sand, jams and jams start to wander and become moldy.

So you need to know when and how to make syrup for jam. This article gives useful tips and recipes for making a sweet mixture of sugar and water. It also describes how the ratio of products depends on the juiciness of fruits and berries.

When is syrup used for jam?

The choice of technology and method of processing of vitamin raw materials is affected by the juiciness of fruits and berries. In this regard, many fruits do not need to be poured with a sweet solution, after all, even after a simple mixing with sugar, they start a sufficient amount of juice. Therefore, sugar syrup is usually not used for jam from strawberries, raspberries, cherries, apricot pieces and some other juicy fruits.

But this rule can be ignored if your goal is to get a beautiful treat consisting of whole berries and clear liquid. Therefore, always try to follow recipes in which the ratio of ingredients is indicated in order to obtain the syrup for the jam of the desired concentration and volume. This is guaranteed to ensure a successful result!

Another reason, when using a jam syrup, is a feature of the heat treatment of a dish. This is a recipe for "Pyatiminutka", the technology of which, in principle, is the same for all fruits and berries. It is due to the rapid warming of the fruit in the syrup, the canned billets are stored for a long time without spoiling. The boiled mixture of sugar and water pour on the prepared pieces and put on fire. After a short cooking, pour the jam over the jars and roll them.

In cases where the work takes place in several stages, the fruit is poured with cold syrup and allowed to stand in it. Only after this, the fruit is allowed to start, and the jam starts to be cooked by two or three times warming up.

Sugar syrup for jam: a recipe for classic

Consider the standard ratio of the main ingredients. For processing 1 kg of fruit usually take the same amount of sugar. With the density and dryness of the fruit, a syrup is prepared, which is poured into the prepared mass. For this, for every kilogram of sugar you need 1-2 glasses of water. These two components are put on fire and, stirring for better dissolution, boil for 2-3 minutes.

Some gourmets, when quickly cooking fruit masses, replace some of the sugar in the syrup with honey, which must be put in a slightly cooled liquid, not boiling. Try, for example, to prepare such a treat from strawberries. Take 1 kg of whole ripe but dense berries and pour a slightly cooled syrup from 1 incomplete glass of raw water, 0.5 kg of white sugar and 400 ml of any honey. After placing on a fire, bring to a boil and cook for 2-3 minutes with intense bubbling. Pour the mixture over the jars and roll them down immediately. Additional sterilization is not required.