Povidlo for the winter. Delicious recipes of dense jam of apricots, strawberries, apples, currants, cherries, plums, cherry plums, gooseberries, cherries, raspberries, pears

A dense jam, as in childhood, which is put in pies and smeared for bread, you can cook one of the recipes in the article.

Povidlo is a canned product from fruits and berries, obtained by boiling with or without sugar.

The advantage of sweet canned food is that you can cook them from almost everything, starting with strawberries to autumn apples. But you need to know a few secrets so that you will be thick, tasty and stored for a long time.

How to do a thick?

Nobody will say about where and when for the first time they began to cook jam. The name of the treat is Polish origin - Powidla. It differs in the root from other ways of preserving fruits and berries:

• povido is boiled from ripe and even supported berries and fruits
• usually, before boiling raw materials for conservation are brought to a puree state
• there are recipes for jam with sugar and without
• after boiling, the sweet mass becomes homogeneous and necessarily thick

Important: many housewives believe that jam should be dense so that it not only does not flow from a spoon, but also cut with a knife

But how to achieve such a thick consistency?

1. It is necessary to boil the fruits and berries well. Their original volume by the end of cooking is halved
2. If in jam from the berries it is recommended to add a certain number of apples. These fruits are rich in pectin, a natural geling substance
3. You can use the thickening for jam, which is sold today in any supermarket
4. If you jam is cooked without apples and a thickener, you need to boil it with stages. After the fruit mass boils for 20 minutes, they wait until it cools down, then boil again, and so from three to 5 times

How much to cook jam?

Povidla cooking time depends on:

• type of fruit or berries
• the volume of raw materials

I must say that the process itself is quite laborious, for many housewives the headlines of the delicacy are taken all day.

1. To begin with, you need to prepare a container for cooking - a potted steel pan, as well as banks and lids. If sugar is used when cooking, they can simply be washed thoroughly. For jam without sugar, cans and lids sterilize
2. Fruits or berries are washed, cleansed of skins and cores (if necessary), removed the spoiled parts
3. Apples, apricots, pears, other large fruits are cut into slices
4. Raw materials for jam are always placed without sugar in a wide, non-enameled dish and boiled for 15-20 minutes so that it softens. You can also soften the fruits and berries in the oven or microwave
5. The welded berries and fruits are turned into mashed potatoes - they are torn, wiped through a sieve, pass through a meat grinder, interrupted by a blender
6. If you jammed with sugar, it's time to add it. Sugar should be at least 60% of the volume of fruit raw materials, otherwise you will not be stored
7. Povido is boiled with or without sugar until it becomes half
8. During boiling, a mass of berries, fruits and sugar is constantly stirred, as it is very burnt to the bottom and walls
9. To avoid handling, many housewives prefer to smoother jam in the oven, they cover a pan with it with a lid

IMPORTANT: As a rule, you will have to be welcome to the desired consistency go from 1 to 2 hours

Recipe for delicious dense apricot jam for the winter

Apricot jam can turn out to be sugary, as the over -legged apricots are too sweet. Lemon will help to make his taste more pleasant.

Need:

• apricots - 2 kg
• sugar - 1, 5 kg
• lemon - 1 pc.
• thickener for jam - 1.5 bags

1. Apricots are better to cook in a cauldron
2. The fruits are thoroughly washed and freed from the seeds, the rotten parts are removed, removed
3. To homogenize apricot mass, the fruits cut in half are laid in a cauldron and poured 150 ml of water. After about a quarter of an hour, juice will come from them, apricots will become very soft
4. Achieve a homogeneous consistency of mass in any convenient way
5. If desired, connect apricot puree with a thickener
6. Trust in apricot puree washed lemon along with zest
7. Bring a mass from apricot to a boil, gradually add sugar
8. You need to cook apricot jam for about 1 hour, after that it is laid out hot in jars and rolling it up

VIDEO: Povidlo apricot. Harvesting for the winter

Recipe for delicious dense apple jam for the winter

Povidlo is a way to “take into circulation” ripe apples that fell to the ground and slightly spoiled. Baking with him as a filling is just incomparable!

Need:

• apples - 1 kg
• sugar - 600 g
• cinnamon - 1 teaspoon

1. Apples are prepared - wash, clean, cut out tails, bones, black or rusty areas, cut into quarters
2. To soften apples, they can be held for 15 minutes in the oven on a baking sheet covered with parchment
3. Soft apples are homogenized and combined with cinnamon
4. In apples, as mentioned above, there is a lot of pectin, so they do not need to additionally thicken them
5. Apple puree is put on fire so that it boils in its own juice
6. Gradually add sugar to the boasting jam, they constantly stir it
7. Cook jam 40 minutes
8. Put yields in jars, roll up

VIDEO: JAM!! as in childhood! Jam of apples classic recipe

Home strawberry jam recipe

The strawberry jam is not so simple. Even if you observe the technology of boiling - cooling, cook berries with sugar all day, the workpiece can turn out to be too liquid or too clumsy. There is a trick - mix strawberries with apples!

Need:

• strawberries - 1 kg
• apples - 600 g
• sugar - 1 kg

• Strawberries are taken ripe, soft, but not rotten and not old. It is better to cook jam in the middle of the strawberry season
• The berries are cleaned of tails and leaves, allowed with sugar and slightly boiled
• Apples are prepared as indicated in the recipe for apple jam
• Strawberries are wiped through a sieve so that the bones do not get into the jam
• Apples bring to a homogeneous state in any convenient way
• Combine fruit and berry puree, boil them, gradually adding sugar and constantly stirring
• The boiling time of strawberry - apple jam - approximately 45 minutes

VIDEO: grushye jam

How to cook currant yield?

Of course, in order for the maximum amount of vitamins to be preserved in the berry, it is better to freeze it or just rub it with sugar (prepare the so -called “vitamins”).

But for the filling for homemade baking, you can close a couple of jars of currant yield. There is almost as much currant in Pectin’s currant as in apples, so you can easily encounter it to the consistency of marmalade.

Need:

• black currant - 1 kg
• sugar - 800 g

1. Currants are washed, fed, cleaned of small twigs and leaves
2. You can place it on a colander and soften it for a couple of about 5-7 minutes
3. Soft berries are wiped through a sieve and mixed with 0.3 part of sugar
4. They put a whistle to be boiled, during the cooking in two approaches, add the remaining sugar in two approaches
5. Cook currant yield an hour and a quarter

How to cook cherry jam. Povidlo from cherries: recipe for the winter

To improve the taste of cherry or cherries, citric acid or fresh citric juice is added to it.

Need:

• cherry or cherries - 1 kg
• sugar - 600 g (if cherry), 400 g (if cherries)
• lemon juice - 1 tbsp. a spoon

1. Ripe cherries or cherries get rid of bones
2. Soften the berries in a steam bath, and then pass through a meat grinder
3. With a third part of sugar and 100 ml of water, they begin to cook, they are constantly stirred
4. After half an hour, another third sugar is added
5. After a quarter of an hour, the remaining sugar and lemon juice are added
6. Cook to the desired density

Recipe for delicious dense plum jam for the winter

Any jam, including the plum, is very shooting. To avoid washing the stove, many cook it in the oven under the lid.

Need:

• plums - 1 kg
• sugar - 600 g
• thickener for jam - 0.5 bags

1. Cream is washed, drew bones from them
2. Weld plums for 10 minutes, after which they homogenize
3. Plum mashed potatoes are mixed with sugar and thickener and placed in the oven (under the lid)
4. The plum jamming in the oven is periodically checked for readiness
5. Such a yield is prepared up to an hour and a half

A recipe for delicious dense raspberry jam for the winter. Sugar jam recipe

Raspberries are a very sweet berry, so it is better to cook jam from it without sugar in general.

1. Take the required number of berries, wash several times
2. Raspberry is softened and rubbing through a sieve to get rid of the bones
3. Boil raspberry mass to the consistency of jam
4. Jammed in sterile jars and roll up with sterile lids

VIDEO: Apricot Povidlo in a slow cooker

Povidlo from cherry plum: recipe for the winter. A recipe for delicious jam in a slow cooker

Povidlo from cherry plum in a slow cooker is easy to cook. The only negative is that its volume will come out small.

Need:

• cherry plum - 1 kg
• sugar - 1 kg 200 g

1. Crack, peeled from bones, is placed in boiling water for 5 minutes so that the skin gets off it
2. The pulp of the cherry plum is beaten with a blender and connected to the sugar
3. Placing the future at the cup of multicooker, select the "Baking" mode and set the time on the timer - 45 minutes
4. The readiness of the jam is checked by the sound signal, if necessary, it is welded for some more time
5. Close hot crap jam in jars

VIDEO: Povidlo from quince

Wit from gooseberries: recipe for the winter

Jam from gooseberries is a good consistency, since the berries contain a sufficient amount of pectin. The greenish color and the sweet and sour taste of the treats really like children.

Need:

• gooseberries - 1 kg
• sugar - 500 g

1. Before proceeding with the cooking, you can only wash the gooseberries. It is not necessary to carefully remove small leaves and tails - they will remain on a sieve after wiping with the bones.
2. Berries are boiled until they soften
3. Wipe the gooseberries through a sieve and mixed with sugar
4. They boil whisper until it thickens, then poured into jars and closed

VIDEO: Jam from gooseberries and kiwi