Jam from fruits and berries "Fragrant assorted"
“Fragrant assorted” - jam from fruits and berries, cooked in sugar syrup, flavored with various spices. It serves as a delicious filler for home-made donuts, pies and other home-baked goods. You can combine fruits and berries in various proportions, but try to make the taste of strawberries and raspberries dominate. Apples and apricots are rich in pectin, therefore, they serve as a natural thickener for jam. You don’t need to add a lot of fruit to get a thick consistency, just two large, ripe apples and a handful of apricots are enough.
To get a smooth and uniform texture, use a fine sieve, through which the raspberry seeds will not pass through the cells.
- Time for preparing: 1 hour 20 minutes
- Amount: 1 liter
Ingredients for Fruit and Berry Jam Fragrant Assorted
- 500 g of garden strawberries;
- 500 g raspberries;
- 500 g of black currant;
- 300 g of apples;
- 200 g of apricots;
- 200 ml of water;
- 1.5 kg of sugar;
- a small bunch of thyme;
- 3 stars star anise;
- 3 cardamom pods;
- cinnamon stick;
- 3 cloves.
The method of preparation of jam from fruits and berries "Fragrant assorted"
Peel the apples, cut the middle, cut into thin strips. For 30 seconds, put the apricots in boiling water, transfer to a vessel with cold water, remove the skin, cut it in half, and take out the seeds.
We sort garden strawberries, raspberries and black currants, remove stalks, garbage, berries with visible traces of spoilage, rinse with cold running water.
Overripe fruits and berries are suitable for jam, as all ingredients are boiled until smooth, and then they are also crushed.
Cook flavored sugar syrup. Pour water into the jam bowl, add sugar. Put the cinnamon stick, cardamom pods, star anise and a small bunch of thyme. We put on the stove, after the sugar has dissolved, and the syrup boils, remove the foam, cook for 5 minutes with a strong boil.
We filter the syrup through a fine sieve - no more spices are needed, they gave up their aroma.
We mix chopped fruits, washed berries, fill everything with hot syrup. Put the jam on the stove, bring to a boil over high heat.
Cook for about 35 minutes over medium heat. When the foam ceases to form, and the jam thickens and “gurgles” evenly, you can remove the dishes from the stove.
We wait 15 minutes for the mass to cool slightly, wipe it through a fine sieve. To ease your work, you can pre-chop the jam with a hand blender, and then strain.
The smaller the sieve, the more uniform the finished jam, after all, a little raspberry seeds still penetrated through my sieve.
We clean the cleaned jars for the jam in the oven for 15 minutes at a temperature of 130 degrees. Boil the lids for 5 minutes.
We pack the hot mass into prepared jars, filling them almost to the top. We wrap tightly clean lids or cover with food parchment (baking paper), folded in several layers, put on an elastic band or tie a twine.
When the banks are completely cooled, remove the jam in a dark place and store at a temperature not lower than + 2 degrees and not higher than +15 degrees Celsius.