Jam recipes in an autoclave
In autumn and winter, when bad weather rages outside, it is easy to catch a viral infection or a cold. Then not only medicines bought at the nearby pharmacy are used, but also all sorts of home remedies tested over the years.
We offer you two amazing jam recipes in an autoclave that will be useful for every family.
Sea buckthorn jam in an autoclave
Sea buckthorn berries are rich in vitamins A, B, C, E, as well as fatty acids, phospholipids and pectin. However, in their fresh form they are almost never consumed, preferring dried berries and jam.
The finished product has an amazing aroma and a warm amber-orange hue, as well as an unusually delicate and pleasant taste. It also has pronounced anti-inflammatory properties, and is used for the prevention of vitamin deficiency and atherosclerosis.
To prepare classic jam, take ripe sea buckthorn berries harvested far from busy highways, wash thoroughly, dry on a paper towel. Then the berries are mixed with granulated sugar in a ratio of 1:1.5, ground with a pestle and left for an hour to release juice.
The prepared mass is brought to a boil over an open fire, stirring regularly until all the sugar dissolves. Then the semi-finished product is poured into glass jars and placed in an autoclave, where it is sterilized for 10-15 minutes.
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Dandelion jam
Familiar dandelions that grow everywhere will serve as an excellent raw material for jam. The process of collecting yellow inflorescences is quite long and labor-intensive, but the prepared delicacy in taste and appearance strongly resembles honey. And its pleasant aroma will not leave anyone indifferent.
In addition, it is a wonderful tonic and general strengthening remedy, indispensable in winter. It improves metabolism in the body, helps to cope with chronic fatigue, has a beneficial effect on the condition of the skin and has anti-inflammatory effects.
Dandelion jam should be prepared at the beginning of summer, during the mass flowering period. For 500 inflorescences you need:
- 1.5 kg of granulated sugar;
- freshly squeezed juice of 2 large lemons (if desired, can be replaced with citric acid).
The inflorescences are thoroughly washed under running water and then soaked for a day. The resulting liquid is drained, 1 liter of clean water is added to the flowers, boiled for 10 minutes, the decoction is drained again. The boiled inflorescences are slightly squeezed, sugar is poured in and lemon juice is added.
The mixture is brought to a boil and cooked for about 60 minutes over low heat. The finished jam is poured into prepared containers and placed in an autoclave for home canning, where it is sterilized for about 15 minutes.
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