Jam for the winter period can be prepared in a variety of ways. However, housewives prefer classic jam and cook it using the traditional “grandmother’s method”. But it is a pity that after the jam is cooked, a meager amount of useful substances remains in it, because almost all of them are destroyed under the long action of the highest temperature. Therefore, many housewives like to either cook jam using the “quick” method, keeping it on the flame for less than 7-10 minutes, or maybe less. Or, in fact, not at all, do not make jam, but simply grind berries and fruits through a grater and mix with granulated sugar.

Usually, this method allows you to save most of the vitamins and essential nutrients, but in turn, such jam must undergo mandatory conservation. At the same time, jam, which was rolled up with the help of iron lids, can be stored anywhere, be it a cellar or at room temperature. For homemade jam, metal screw lids for canning Twist-Off avestar.ru are perfect - you can buy in bulk at a bargain price if large volumes of production are expected.

HOW TO STERILIZE JARS CORRECTLY TO CLOSE JAM

Before you place the jam in the jars and use the seamer, all the jars must be carefully prepared. At first, they must be thoroughly cleaned with soda, in addition, not only from the inside, but also from the outside.
Sterilization is the process of treating jam jars at elevated temperatures to kill all bacteria. You can sterilize the jars either by means of steam or by placing them in an oven heated to 100 - 120 degrees. And it will also be necessary to sterilize the iron lids with which you will close the jars. Although it is easier with lids - they need to be no more than boiled for 5-10 minutes in a saucepan covered with a lid.

HOW TO CORRECTLY CLOSE THE JAM

Before pouring jam into jars, make sure that they are completely dry from the inside. If you pour jam into wet jars, then it may well be that it will turn sour. It will be a pity then it will turn out that all your work will be useless.

The jam that you have to roll up is recommended to be distributed among the jars while it is still hot. Then the jars are rolled up using a special seaming machine, turned upside down and covered with some clean terry towel or bedspread. In this form, it should cool, and then transferred to a shelf for storage.
Sometimes, for an even greater guarantee, it is advised that the jam be pasteurized before corking the jars. When you pour the hot jam into the jars, they must be closed with sterilized lids, placed in a saucepan with warm water and, in addition, boiled for 10 minutes. of course they cork and shift upside down to make sure the packing is tight. Banks, as in the previous case, are covered with a warm, clean towel and left.

What lids are better to close the jam

During conservation, almost all housewives face a dilemma: “Still, which lids are better to use for the best storage of jam?”
The opinions of the hostesses in this matter are strikingly different from each other. Many recommend rolling up jars with iron lids, and some, who might think, suggest covering them in the old fashioned way with paper or cellophane and tying them with threads.
If you ask yourself the question “Is it possible to cover jam with plastic lids?” the answer is yes, of course. Every year more and more housewives prefer plastic lids, as they are easier to use and conservation with them is even easier and more enjoyable.

So that the blanks for the winter do not deteriorate and do not lose their original appearance and smell at all, it is enough to follow a couple of usual rules:

1) the jam should contain a lot of granulated sugar. It does not allow jam to ferment and can preserve the freshness of the workpiece;
2) in order for the jam to remain fresh for a long time, it will be necessary to cook it longer;

3) on the surface of the jam (under the lid) you should put a circle from some piece of paper, or parchment, which has been soaked in alcohol or vodka. If, nevertheless, the top is covered with mold, then a sort of protective film, one might say, will draw it into itself. If necessary, such a filter can be replaced at any time.
Recently, screw caps or they are also called twist-offs have been especially popular.

Rules for using twist-off screw caps

1. You can not tighten more than the thread allows. If you overtighten it, you can break the cover.
2. It is necessary to install the cover so that it gets into the thread, and screw it along these rails. If there are gaps, then in the future there is a possibility of mold.
3. Cover the blanks with a lid immediately after filling the jars. The jars must not be overfilled. The jars must be filled with contents although they should not reach 1 cm to the edge.

How to store jars with screw caps

Most of the blanks that are closed with screw caps should be stored in a warm (though not hot), dry and ventilated room. Avoid sudden changes in temperature to prevent condensation.

But, if you close the jam with a small amount of granulated sugar, they should be stored at the lowest temperatures (in the refrigerator or in the basement).
Before storing jars with hot contents, you need to cool the contents to room temperature, and then check that nothing leaks. To do this, turn the jar upside down and make sure that the rim of the lid is not wet. You can store blanks with screw caps for 6 months.

In summer, we are pleased with delicious berries and fruits, we can buy them in stores, markets, and someone grows them himself and can collect them in his summer cottage. After all, these healthy delicacies are needed to maintain good health and good mood. So that you can enjoy them even in the cold season, as well as preserve the beneficial properties of fruits and berries, they can be preserved. And then at any moment everyone will be able to open and enjoy their favorite fruits or berries in the form of fragrant jam. Homemade is always better than store-bought, and healthier too!

Consider how to close jam in jars for the winter and what you need for this

In order for jars of treats to be stored for as long as possible, you need to carefully prepare everything:
  • Collect ripe berries or fruits, select fruits that are not spoiled, that is, the best!
  • Prepare glass jars, they must be without damage, chips!
  • Also, lids are needed for canning, they come in several types (metal, polyethylene or screw-on).
  • Depending on the type of vessel and lid, a special key may be required to close.
  • You need a large pot for sterilization (by the way, this is the method used or used in the old fashioned way). Some nowadays are sterilized using special devices - sterilizers, someone in the oven, or if the jars are small, they can be sterilized in the microwave. Everyone chooses the way that they like!
  • You also need an enamel basin for cooking the berries themselves or fruits.
When everything you need is ready, we can get to work!

Step One: Making the Jam

First of all, we sort out the berries, remove the debris, rinse well with water so that they are clean. If there are bones, then take them out. We spread the fruit in an enamel basin. Then sprinkle with sugar, so we make several layers (berries or fruits - sugar). We put the basin on the stove and cook the jam, be sure to remove the foam. You need to cook until all the sugar has dissolved, or a little longer. There are two ways of cooking - fast and slow. We will write more about these methods below.

Stage two: container preparation

We wash jars and lids well with detergents. Then rinse them thoroughly, let the water drain, and dry. As described above in our article, there are several ways to sterilize containers, we will describe boiling. Pour clean water into the pan, heat it up, as the water starts to boil, put the jars in the water so that they are completely in the water. Boil for a few minutes and take out. Now about boiling caps. If you use lids that are screwed on with a seaming key, then they need to be held in boiling water for a couple of seconds. Polyethylene lids are dipped in boiling water for two or three minutes, screw caps are sterilized in the same way. Lids can be processed in the microwave.

Stage three: how to properly close the jam in jars

After the jam is cooked, pour it into jars and close the lids:
  • The lids, which are rolled up with a special seaming key, are immediately applied to the jars after boiling and twisted. The vessels will need to be turned over and left like that until they are completely cool.
  • Polyethylene lids. After boiling, they must be quickly put on jars, and the containers themselves must be turned over after cooling. To understand whether the cover was put on correctly, after cooling, you need to see if there is a notch on top of it. If yes, then everything is done correctly.
  • Twisted ones are put on in the same way as polyethylene ones. This type of lid is put on threaded jars. During the opening of containers with these lids, a click should be heard, if it is not there, then it is better not to use such food!
Lids can be bought at the nearest hardware store and even a supermarket, especially during the season, or you can save a little and order canning lids in bulk http://istr.com.ua/products/dlja-konservirovanija/.

How to close the jam - hot or cold?

It all depends on how the food was prepared. If it has been cooked for a long time, then it can be laid out in cold containers and it does not need to be rolled into jars. Such jam can simply be closed with a plastic lid and that's it.

And if the food is cooked in a fast way, then it is poured into sterilized jars hot, covered with metal lids and immediately turned over. Then it is left to cool. Therefore, if you are wondering how to close the jam - hot or cold, choose the cooking method. And the answer will come right away!

How to close jam jars to prevent mold

Properly cooked and closed food in jars is stored for a long time. But if the container or lids were poorly processed, or the jam was poured incorrectly, then it may deteriorate, mold will appear in it. That is why it is necessary to comply with all the above points.

Signs by which you can understand that you did something wrong when cooking:

  1. The color of the dish is dark, there is no fruity aroma - you have overcooked the jam.
  2. Berries (fruits) are not uniformly distributed in the syrup, they either float up or at the bottom, this indicates that the technology is broken. If the berries (fruits) settle, then this is a sign that you have put too little sugar. And if, on the contrary, the berries float, then you may not have finished cooking them.

Fragrant pieces of fruit, neatly folded into a jar, filled with the sun, and so reminiscent of summer warmth... What dessert could be better than delicious homemade jam, brewed with love and rolled up in beautiful jars? To properly make a sweet treat, you need to follow the recipe exactly, choose only the best fruits, containers, lids, and adhere to storage rules.

How to cook jam, sequence of actions

The preparation of this dish is a slow and creative process, for this you can use any fruits and berries that are traditional for our region, or exotic ones, such as figs, papaya, mangoes. Fans of original cuisine opt for cucumbers, pumpkins, pineapples, oranges and even chestnuts and pine cones. The resulting product can be thick or thin, sweet or sour. Berries are boiled in the classic "grandmother's" method, rubbed with sugar, jam is made, caramelized and much more. In any case, these are fruits soaked in sugar or honey syrups that preserve the taste and useful vitamins of fresh fruits to the maximum.

There are many recipes and types of how to make jam correctly, however, there are general rules and subtleties that every housewife should know:

  • The fruits are harvested in dry, warm weather, when they dry out from the dew. For the dish, the best specimens are selected, of the same ripeness, preferably slightly underripe, so that during cooking they retain their original shape as much as possible. They are carefully folded into a basket or bucket so as not to damage or crush. Fruit picked in the rain absorbs a lot of moisture and quickly boils. When buying berries in the store, carefully inspect them. Rotten, dented, stained can spoil the finished product.
  • Delicate fruits of strawberries or raspberries, collected with your own hands, can not be washed. All other fruits are washed in cold running water for several minutes. It is advisable to use a colander to remove dirt. After that, strawberries and currants are laid out to dry in an even layer on a towel, and only then they are stripped and the leaves are removed.
  • When the components of the future delicacy are washed, they are cut, depending on the type, the bones are pulled out, the legs are separated, if necessary, blanched (drenched in boiling water).
  • The most popular cooking option is boiling fruits in sugar syrup. To prepare the syrup, a certain amount of sugar is poured into the basin, poured with water according to the recipe, put on the stove, and, stirring, bring to a boil and completely dissolve the sugar. After boil for two minutes and add fruit. The correct ratio of sugar and fruits is very important, the duration of storage and the taste of the dessert depend on it.

  • Berries and fruits are laid in small batches so that they float freely in the prepared sweet mixture, boil for about 30-40 minutes over low heat and leave to stand. To properly cook jam, you need to use aluminum or copper pans and basins without rust, well washed. The use of enamel pans is not recommended - they give a bad aftertaste, and the food burns quickly even with intensive stirring.
  • Raspberries, strawberries and strawberries can not be boiled in syrup, but rubbed with sugar in a ratio of 1: 2 and left for a day for the natural release of juice, and only then boil.
  • To obtain beautiful translucent ingredients, the food must be boiled and left many times in a cool place. It is necessary to ensure that when cooking, the fruit is completely covered with water. Those that float are pressed down with a lid. When foam is formed, you need to reduce the heat, remove the noise and continue to cook until a new foam forms, gently stirring with a spoon. When the appearance of foam decreases, this will signal that the boil is coming to an end.
  • It is very important to be able to correctly determine readiness. For this, jam is scooped up with a spoon, and if it merges with a thick thin thread, and does not drip like water, then it is ready. At the same time, the fruits do not float up the pan, but are evenly distributed over the container, and after turning off the fire, the entire composition is covered with a film. The syrup is transparent, colored in a shade characteristic of boiled fruits - these are the main signs of readiness.
  • The finished product is cooled and determined by banks.

What kind of lids to close the jam

It is not enough to know how to cook jam correctly. For its long-term storage, it is necessary to properly prepare the container and pick up the lids, otherwise all the work may be lost. Food rolled up with iron lids can be stored anywhere, be it a cellar or a room with normal room temperature. These products can be purchased in bulk to save money - find out in detail how you can choose or buy metal covers in bulk http://istr.com.ua/products/dlja-konservirovanija/.

Many housewives choose plastic lids due to their ease of use. Twist-off metal screw caps are also suitable, the assortment of which is widely represented on the modern market.


How to sterilize jam jars

Before sorting the finished delicacy into jars, they must be carefully prepared. First, rinse with water and soda from the inside and outside, then sterilize. Sterilization is the process of surface treatment, using high temperatures, to remove all bacteria. Do this with steam, over boiling water or in the oven, at a temperature of 100-120 degrees. Metal lids are sterilized in the same way. You can also boil the lids separately in water for 5-10 minutes.

How to close the jam

Before laying out the dish, you need to make sure that the jars are well dried from the inside, otherwise the contents will quickly turn sour. The food is distributed in jars while it is still hot, and then rolled up with a lid and turned upside down, put in a warm place, covered with a jacket or blanket.

How to store jars with metal lids

Most of the blanks should be stored in a warm, well-ventilated area, without sudden changes in temperature and high humidity or condensation.

If little sugar has been used for cooking, in order to preserve its suitability for as long as possible, it should be stored in the refrigerator or in a fairly cool place.

To understand that everything is in order with the jar and it can be put in a far corner for use in winter, it is turned over. If the rim of the lid is not moistened and nothing leaks, then the container and its contents are ready for transportation and storage.

It is recommended to consume the product covered with screw caps within 6 months.

Jam is a favorite childhood dessert, you can eat it with a spoon, put it on bread, cover a biscuit, add it to pies, compotes or pancakes. This is a real supply of vitamins, which are so lacking in the cold winter.

Summer is a time not only for relaxation, but also for active preparation for winter. In almost all kitchens of the country, work is in full swing, preparations are made, greens and fruits are dried, salads are cut and, of course, jam is cooked. There are many secrets to the successful preparation of a sweet treat.

Berries intended for jam are best picked in sunny, dry weather on the day of cooking. Berries picked in the rain absorb a lot of moisture. Because of this, they will boil in jam, and the delicacy itself will turn out to be watery. The berries should be equally ripe - then the jam will be tastier. Before cooking jam from strawberries or strawberries, sprinkle the berries with sugar and let them stand for 2-3 hours.

To remove pits from cherries, experienced housewives advise using a pitting machine. This will speed up the work and protect the berries from damage. Cooking utensils should be wide, but not high, so that the liquid evaporates faster. Bowls for 2-4 kg of berries are most convenient. In large containers, tender berries will lose their shape and the jam will become more like jam. Containers for cooking jam must be perfectly clean. Do not use cookware that has rust or oxide stains. Before each preparation, the dishes are cleaned with soda, washed with boiling water and dried. We begin to cook jam with syrup. Pour sugar and water (proportions according to the recipe) into a bowl and boil until the sugar is completely dissolved. Then put the berries and boil. The first 5-10 minutes the fire should be weak so that there is not a lot of foam, then it is increased.

During cooking, the foam should be removed with a spoon or slotted spoon and poured into a deep bowl. It is imperative to remove the foam, because of it the jam can turn sour. To prevent the berries from wrinkling, every 5-7 minutes the container with the future jam must be removed from the heat.

The readiness of the jam is checked as follows:

  • The berries do not float to the surface, but are evenly distributed in the syrup.
  • A drop of syrup, if rubbed between the fingers, forms a viscous thread.
  • A drop poured on a saucer does not spread, but retains its shape.
  • Many fruits and berries (apples, apricots, plums, quince) become transparent.

When the jam is already cooked, it must cool. Then it is poured into a clean and dry dish. In no case should you cover the jam with a lid. It is better to use gauze or parchment paper for this. Glass jars for jam are thoroughly washed with soda, rinsed with hot water and dried. Transfer the jam to dry hot jars. Store jam in a cool, dry place. The jars are closed with parchment paper, then with a cardboard circle, then again with parchment paper, then tied with twine. The twine is pre-moistened. As it dries, it will tighten the jar tightly and prevent air from getting into the jam.

If the jam is candied, put it out of the jars into a basin, add 3 tablespoons of water per 1 kilogram of jam, bring to a boil over low heat and cook for 5-8 minutes, stirring constantly. Hot jam is laid out in jars, cooled and corked. Jam that has begun to ferment (turn sour) must be immediately digested by adding 200 grams of granulated sugar for each kilogram of jam. The jam will foam up a lot. Remove the foam and stop cooking. When the jam stops foaming, it is poured into jars, cooled and corked. Following these simple tips, even a novice hostess will be able to cook delicious jam and in the winter to please relatives and friends with a hand-made delicacy. Keep it up and everything will work out!

How to sterilize and roll up jars?

  1. Previously, all cans must be thoroughly washed with soda inside and out.
  2. The next step is the sterilization of the jars. Previously, housewives sterilized jars by putting them on the spout of a boiling kettle, but now the process is much faster - jars are sterilized in the oven on a wire rack (not on a baking sheet) at a temperature of one hundred degrees.
  3. Tin lids must be boiled in a saucepan under the lid for 5 minutes.
  4. When the jars are dried in the oven, they are filled with hot jam to the very neck.
  5. Then cover with a lid and roll up with a special machine for seaming. It is important to choose the right seaming machine.
  6. Rolled cans are checked for a snug fit of the lid (so that it does not move, does not spin) and turn the lid down, wrap it warmly. Leave the rolled cans to cool (approximately overnight).

The second way is capping with nylon caps

Jam prepared in this way is stored only in the refrigerator or in a very cold cellar.

  1. The barks are sterilized as in the first method, and the nylon lids are dipped in boiling water and the fire is immediately turned off.
  2. Jam is poured into a jar 2 cm below the neck and covered with a 1.5 cm layer of sugar.
  3. Close tightly with nylon lids and put in the refrigerator for storage for the winter.

Irina Primorochka

I pour the jam directly freshly brewed into sterile jars, right flush with the neck, twist the lids and turn upside down. I just cover with a towel. After cooling, the lid retracts inward, creating additional sealing. Jam is excellent at room temperature until spring.

I love kids

I pour the jam cold into sterilized jars, and the jam - hot, respectively, under the covers. Our jam has never got moldy, although the jam from 2009 - 2013 is now in the garage. Well, maybe it doesn’t get moldy that we roll it up, but if we close it with screw caps or nylon ones, then I think it would be moldy. In general, my mother told me something like that - from that you fill it with hot or cold only the appearance of the jam is different.

Cleakfasting

Jam must be poured hot. The high temperature kills all kinds of bacteria. Plus, hot jam has more fluidity, it is very difficult to pour cold jam into jars, there are many air cavities. Actually, those who make jam know that if you wait until the jam cools down, then it will be difficult to work with it later, the top can generally become covered with a frozen crust, which definitely will not contribute to pouring jam into jars.

green tomato

Hot or cold pouring jam into jars depends on the method of cooking. Previously, jam was traditionally boiled, adding sugar 1:1 in a weight ratio with fruit, and boiling it several times. Such jam was laid out in clean, dry jars already cooled down, covered with plastic lids or tied with paper. The risk of damage to such jam is minimal. But recently they began to cook jam with less sugar and with a reduced time - “five minutes”. This is due to the lack of time, and the fact that more vitamins are stored in such a jam. This jam should be poured hot into sterilized jars and rolled up to prevent spoilage.

Elena

And I pour into cold dry jars. And in general, we don’t cook jam anymore, we just sugar it ... yum-yum!

Yunna

I always pour it hot because I don't boil it too sweet to insure against all sorts of fungi and bacteria. I also sterilize jars. But many close cold and do not even twist the lids. For example, my grandmother did just that before, when there were no metal lids, they were simply closed with a thick piece of paper and thread, and the jam stood perfectly and did not deteriorate, although they did not spare sugar then. And she poured it cold too. Oh, and delicious jam was.)

summer sunshine

I close it hot, I sterilize the jars, I don’t put them under the covers. They stand for a long time at room temperature and do not grow moldy.
And in Turkey, they keep the jam for several days in the sun, pour it cold and don’t sterilize the jars ... Well, they often get moldy with them, they say that in such cases they didn’t keep it in the sun enough ... I don’t risk it.

Sveta

I pour hot jam into jars. I take a ladle and pour jam into hot jars, then the jar will not burst, but if the temperature of the jars is lower than that of the jam, then I pour the jam slightly covering the bottom of the jar, wait two or three minutes, then pour the jam up to half the jar and also wait for two, three minutes, and then I add to the top.

And I sterilize all the jars - probably already a habit) As for under the covers - this is necessary for what has been little subjected to heat treatment. Here are cucumbers, for example - if they are closed by the method of filling three times, then of course I wrap them up until they cool. And if I sterilize in a saucepan (or pasteurize, as it’s right? I’m not very strong in terms), then I don’t need to wrap it up. Jam and jam are cooked - whoever does it, but usually they are cooked. Therefore, as far as I understand, they do not need additional languor under the covers. I lay out in dry sterilized jars, close and turn over until they cool.

silver fox

Usually upside down on the grate, in a warm (not hot!) oven, then heat up to 200 degrees. Min 20, no more. It is very important to take out the cans of their oven and put them on the table on a dry wooden board or towel, otherwise they will burst. stand for 10 minutes, cool down a bit, pour hot jam into them. You can also warm, nothing will happen to him :)) actually. I have a suspicion that well-cooked jam can be poured into anything and stand anywhere :)))

mauglenok

Real jam (not five minutes) does not need to be sterilized or rolled up. I pour it hot into jars (if not too lazy, I rinse the jars with boiling water, but not always), and close it with an ordinary plastic lid. I store it on the floor under the table.

tYulka

In recent years, I’ve generally loaded jars into the dishwasher, put a double rinse, and then pour jam directly from it, lay cucumbers, pour juice.

Popular questions

How to close the jam so that there is no mold?

There are the following reasons for the formation of mold in spins:

  1. Not enough sugar. Sugar is an essential ingredient in most canned foods. When preparing jam, it is used as a sweetener, and, more importantly, as a preservative. For each can of preservation, a separate amount of sugar is calculated, which is intended for each kg. berries/fruits. Avoiding this mistake is very simple - you should follow the recipe from and to, and add sugar in exactly the amount indicated.
  2. The product is poorly cooked. The finished dessert is moderately thick. Experienced housewives can determine the degree of cooking with the naked eye. Young housewives can use the following trick: put a small amount of jam on a flat plate. If it holds its shape and does not spread, you can safely roll it up.
  3. The jars are hot sealed. This contributes to the formation of condensate, which is an excellent condition for the healthy life of the mold fungus. When rolling, the jars must be cooled down.
  4. Preservation was determined in wet or non-sterilized jars. In a damp environment, the product is diluted, and, accordingly, the concentration of sugar decreases. Its preservative effect is lost and this encourages mold growth in the jar. In the same way, poor processing of a can affects preservation.

What to do if mold has formed on the jam?

Many housewives, having found a moldy jar in the bins of the pantry, immediately say goodbye to it. However, it should be sent to cook for 5-7 minutes and add sugar in the proportion of 0.1 kg for each kg of jam. In the future, jelly or compote can be prepared from the resulting mass, and it is also not forbidden to add it to baking.

Where and how best to store jam?

It is more expedient to store it in small jars - this way it will be eaten faster, and nothing will spoil in the jar. If the jam is preserved strictly according to the recipe and securely wrapped, then it must be stored for two to three years in a closet or on a balcony at a temperature of ten to twelve degrees. If it is made from unpeeled fruits, then it is better to use the product no later than a year later.

When preparing blanks for the winter, the question often arises: hot or cold, you need to pour jam into jars. The thing is, there is no clear answer. It is necessary to rely on the features of cooking, on the composition and ingredients. Only then can you choose the appropriate way to distribute the dessert among the containers. The shelf life of the treat will depend on the correctness of the decision.

Some recipes call for the treat to be hot when served in the bowls. These cooking methods include:

  1. Cooking "Five minutes". Its name comes from the brevity of the method of preparation. Since the dessert did not lose its useful properties during a short cooking, it is recommended to close it in hot containers. However, the shelf life of such a product is small - up to 9 months.
  2. A dessert that has not been cooked with a large amount of sand. Due to the reduction of glucose, the calorie content of the product decreases. Moreover, this option is recommended for baby food, because milk teeth are often prone to caries due to sweets. The delicacy can be stored for 10 months, but if it is cooled, the period is reduced to six months.

Can jam be made cold?

After preparing the dessert according to certain recipes, it needs to be cooled and poured into cold jars. Chilling before distribution is recommended for the following types of sweet preparations:

  1. Grandma's recipe. This method was used several centuries ago. You need to keep the pan with the berry slurry on the fire until it thickens. To check the readiness, it is necessary to drop jam from a teaspoon onto a plate or a lid from the pan. If the liquid spreads, then the dessert is still not thick enough. When ready, the cooled sweet mass is poured into jars without rolling them up with lids. The thicker the resulting product, the longer its shelf life.
  2. Pureed berries with the addition of sand. This method also does not require spilling hot liquid. This recipe is especially popular with young housewives. It is convenient in an apartment, because a woman does not need a large container for cooking, as well as a lot of space for cooling and distributing the product into containers. This jam keeps for up to a year.

How to pour jam into jars?

Before and after preparing homemade delicacies, certain actions are carried out that will keep it for a long time:

  1. Before pouring hot or cold jam, it is necessary to carefully process the jars. If they are not sterilized, the dessert will spoil quickly.
  2. Containers and spoons should be wiped dry.
  3. Some recipes call for corking, and some require sealing the neck with parchment and a tourniquet. This must also be taken into account when harvesting fruits and berries.
  4. Store in a place where there are no pressure and temperature drops, otherwise cracks will appear on the glass.
  5. To know how long you can leave the dessert in the cellar, you need to stick a sticker on the jar with the date of preparation and the estimated day when the shelf life is coming to an end.