NEW METHOD FOR PRESERVATION OF FRUITS AND VEGETABLES
Jem - in English jam. Different preparation of jam
of integers, wrinkled, small, not suitable for jam fruit. Jam
You can also prepare mashed fruits of by boiling ih4
In the ready availability optional jam wholes or pieces
some form. They can be razvareny and not separate from
syrup. In the jam syrup should be gelatinous, highly viscous, as
the entire mass of the fruit. It should not be separated from the free fruit
how to jam, and laid out on a plate, should not spread.
Most suitable for making jam ripe fresh fruit
and vegetables that contain a significant amount of gelling agents
(Blackberries, black currants, gooseberries, sour apples, quinces, plums,
plum, cranberry, melon, pumpkin, beets, Physalis, stalks of rhubarb).
Jam can be cooked from slabozheli-regulating fruit (strawberries,
raspberry, cherry, etc.), but in this case it is necessary to add
up to 15% gelling juice or cook in a mixture with other fruits.
Sugar taking the rate of 0,8-3,2 kg per 1 kg of fruit.
The new method making jam in the remaining after separation
fruit or vegetable juice, water was added, and slabozheliruyuschie - juice
fruit juice or gelling, obtained from their waste, and boiled
with sugar. Amount of added liquid depends on the type of
fruit or vegetables, but it must be greater than the number
separated from their juice.