Jam is one of those products that cannot be missed on the breakfast table. If you also like homemade food, then it's a great idea to cook jam or marmalade yourself. This is particularly advantageous if you have a garden with many fruit trees and berry bushes whose fruits cannot otherwise be eaten due to the high number. You can find out how to cook jam in this article. We have put together many different recipes that you can try.
Cook jam with any fruit
In principle, all edible fruits are suitable for making jam. In addition to the native ones that also grow in our gardens, more exotic varieties can also be used. These include mangoes, tangerines, limes, kiwis and even bananas. So would you like to have it next to the classic one?Cook more unusual jam, then you can do this now. We also have some recipes for these fruits.
Why does foam form when cooking?
Anyone everCooked jam or preservesknows that this often creates foam. This mainly depends on the fruit. This is in no way harmful. The disadvantage, however, is that this causes the jam to mold more quickly. That's why it's a good idea to skim off this foam. You can do this with the help of a spoon. Many preserving sugars are made with a little extra fat, which reduces the amount of foam.
From elderberry
– 1.3 to 1.8 kg of ripe elderberries
– 1/4 cup freshly squeezed lemon juice
– 1 packet of pectin sugar
– 4 1/2 cups white sugar
– 1/4 TL Butter
If you want to cook elderberry jam, use butter to minimize the foam. Wash the elderberry and remove the berries from the stems. Place the berries in a saucepan and mash them while heating the water over medium heat. When the water boils, turn the stove to low heat and let the berries cook for about 10 minutes. Then drain the berries using a sieve over a pot. All you need is the juice. 3 3/4 cups are enough for a mason jar. Mix this in a pot with the pectin sugar and lemon juice and bring everything to the boil. Add sugar and butter. Bring everything to the boil again and cook for 2 minutes. Then fill the glasses.
With tangerines
– 12 – 14 tangerines
– 1 cup white sugar
– 1 cup cane sugar
– 3/4 – 1 cup honey from orange blossoms
– 1 pinch of nutmeg
– 1 TL Orangenessenz
Cooking tangerine jam is also not difficult. Wash and dry the tangerines with the peel on. Let them steep in honey for half an hour. Then peel the tangerines and remove the thin skin to get the seeds out of the fruit pieces. Crush the pieces and let the juice drain. In a sufficiently large pot, add the juice and the sugar, which should dissolve and form a syrup while stirring constantly and over medium heat. Let everything simmer over low heat for 20 to 40 minutes. Once you have reached the desired consistency, you can add the nutmeg, stir and fill the glasses.
Make your own blackberry jam
– 4 cups mashed blackberries
– 2 tbsp lemon juice
– 1 packet of pectin sugar
– 6 cups sugar
Keep the mason jars hot. Put the blackberries, lemon juice and pectin sugar in a saucepan and bring everything to the boil. Stirring constantly, add the sugar and cook for about 1 minute. Remove the pot from the heat and remove any foam. Fill and seal the mason jars (leave a 6mm gap between the jam and the lid), then place them in boiling water for 10 minutes.
Plum jam
– 1 kg of plums
– 120 ml water
– 1 vanilla pod
– 450g sugar
If you want to make plum jam, you first have to wash the plums and then quarter them. Split the vanilla pod and put it in a pot with the plums and water. Bring everything to the boil and then let the plums simmer for about 15 to 20 minutes. In the meantime, wash and sterilize the mason jars in the oven at 120 degrees. Add the sugar to the pot and stir until dissolved. Continue stirring at regular intervals to prevent the base from burning and until it forms a kind of syrup. You've finished making jam when the syrup ripples when you pick it up with your finger. Put a strip of vanilla bean in each glass and then the plum jam.
Make your own cranberry jam
– 5 cups frozen cranberries
– 2 cups of water
– 2 cups sugar
– 1/2 cup pectin sugar
To make the jam, put water and cranberries in a pot and bring to the boil for 4 minutes. Add the pectin sugar and stir for a minute. As soon as the contents begin to boil again, add the sugar and stir until dissolved. Cook for a minute and fill the jars.
Made from mango
– 4 ripe mangoes
– 1 cup sugar
– 1 THE Ingwerpulver
– 1 small cinnamon stick
– 4 cloves
– a little saffron
– Juice of one lemon
You will get an exotic taste if you cook mango jam. Peel and core the mangoes, cut them into cubes and mash them coarsely. Place all ingredients in a large pot. Cook the ingredients over medium heat, stirring regularly, for 40 to 50 minutes. If everything becomes thick, remove the pot from the heat and remove the saffron and cloves. Fill the jars, let the jam cool and store it in the fridge.
Idea with honeydew melon
– 1 small Honigmelone (approx. 800g)
– 1 TaxForsythia syrup(1 cup sugar as a substitute)
– 1/2 cup sugar
– Sea salt
– Juice and zest of a lemon
– Orange peel
– 1/2 packet of pectin sugar
You can also make delicious jam from honeydew melon. Put the melon pieces, the sugar, the forsythia syrup, a large pinch of salt and the lemon juice in a glass container and let the fruit steep for an hour. Put everything in a pot, bring to the boil and put the mixture in the fridge overnight. The next day, lemon and orange peel are boiled in a pot with about 2.5 cm of water and salt for 5 minutes. Rinse the peel with cold water and cut into thin 5 cm long strips. Bring the fruit mixture to the boil over high heat, stirring regularly. Crush the fruit to release its juice. Cook and stir until a syrup forms. Add the pectin sugar, wait while stirring until it has dissolved and fill and seal the sterilized jars with the still hot jam.
Cook delicious kiwi
– 600 g Kiwis
– 1 apple
– Juice of one lemon
– 200g sugar
– 1/2 cup gelatin
Cooking kiwi jam is very quick and easy. Blend all the ingredients except the gelatin in a blender. Put them in a pot and bring everything to the boil. Mix the gelatine with a tablespoon of water and add it to the pot as well. Stir and cook until the jam thickens. You can store the jam in the freezer.
Cook grape jam
– 1800 g grapes
– 1/2 cup water
– 1 cup cane sugar
– 1 pinch of sea salt
Wash the grapes and remove the stems. Peel the grapes. To do this, cut into them and squeeze out the pulp into a pot. Keep the skin. Cook the pulp over medium heat until the seeds come out on their own. Put everything in a blender. Rinse the pot and fill it with the skin and water. Cook for about 20 minutes until the skin becomes soft. Puree the pulp in the blender, removing the seeds and add it to the peel with the sugar and salt. Cook until the mixture becomes gel-like. Pour finished jam into jars and stir to remove any air bubbles. Vacuum in hot water for 10 minutes.
Make your own banana jam
– 3 1/2 cups bananas in pieces
– Juice of one lime
– 1/2 cup water
– 1 1/2 cups sugar or less depending on the ripeness of the bananas
– 1/2 tsp cinnamon
If you make jam using this recipe, you will end up with about three 250ml mason jars. Place the bananas and juice in a bowl and mash the bananas. Combine sugar and water in a saucepan and stir while boiling to dissolve sugar. Once the water is boiling, add the bananas with the lime juice. Continue cooking over low heat for half an hour. If everything becomes thick, add the cinnamon. Fill the glasses.
How do I make strawberry jam in the microwave?
Yes, you read that right. You can actually make your own strawberry jam using the microwave. You can use this recipe if you want to make delicious jam without cooking. So, how do I make strawberry jam in the microwave?
– 2 1/2 cups quartered strawberries
– 2 tsp orange peel
– 2 tbsp lemon juice
– 1/4 to 1/2 cup sugar
Place strawberries, lemon juice, orange zest and sugar in a microwave-safe bowl and mix well. Let stand half an hour. This mixture is heated three times in the microwave at 1600 watts for 5 minutes each. For a weaker microwave, this may need to be repeated more than three times. The jam is ready when it becomes thick. If it isn't thick enough even when cooled, you'll probably need to cook it in the microwave a few more times.
Prepare apple jam
– 2 1/2 cups peeled apple pieces
– 1 cup sugar
– 1 1/2 tsp ginger paste
– 1/2 tsp cinnamon
– 1/4 tsp clove powder
– 1 tsp lemon juice
You can cook this jam quickly and easily. Puree the apples in a blender and mix this with the sugar, ginger, cloves and cinnamon in a saucepan. Cook, stirring regularly, until a thick liquid forms. Then add the lemon juice and let the jam cool. Then fill them into glasses and store them in the refrigerator.
From limes
– 7 medium limes
– 3 cups of water
– a few cups of sugar
If you want to make lime jam, then try this recipe. Remove the hard ends of the limes and cut them in half. Cut them into slices as thin as possible, using a waterproof board to lose as little juice as possible. Add the limes to the water and let them steep overnight or at least 6 hours. Then cook in a pot for 45 minutes. Now you need to measure your liquid to determine the amount of sugar. For every cup of lime water you will need one cup of sugar. Pour the lime water back into the pot along with the required amount of sugar and cook for 15 to 20 minutes. Allow the jelly-like jam to cool for 5 minutes and fill the mason jars.
