Jam in an Autoclave: Home Recipes
Cooking canned jam in an autoclave is simpler: with this unit you can bring the product to readiness faster and ensure long-term storage at typical household temperature conditions (14–30 degrees Celsius). For different types of jam, autoclave sterilization may be used (heat treatment within the range of 100–110 degrees Celsius) or pasteurization (treatment up to 100 degrees Celsius). The goal of any process is the same: to remove dangerous microorganisms from the product.
A tasty, sweet jam can be made from almost any fruit. The main ingredient is sugar, thanks to which a jelly-like mass is formed. And in jam you may find whole pieces of fruit that were cooked in syrup.
Recipe for Strawberry Jam in an Autoclave
For this preserve you need the following ingredients:
- strawberries – 1300 g (about 10 cups);
- sugar – 4 cups;
- pectin – 1 packet.
The recipe for strawberry preserve in an autoclave is as follows: rinse the berries thoroughly under running water, remove the stems, place in a large bowl and cover with water. Using a wooden spoon, mash the berries into a homogeneous mass. In this form they release a natural thickener—pectin. If you have the patience, you can first cut each berry into 4 parts.
Mix part of the sugar with the packet of pectin and add to the mashed strawberries. Place the mixture over medium heat and, stirring very often, bring to a boil. Immediately add the remaining sugar, stir, and boil for 1 minute. You can remove the foam, but you don’t have to—it’s harmless. As it cools, the mixture should thicken significantly.
Pour the finished jam into jars, leaving 3 cm to the lids, and seal immediately. Place the jars in the autoclave filled with water.
- If the thermometer is at the top of the vessel—cook for 10 min at 100 degrees.
- If the thermometer is at the bottom of the vessel—cook for 10 min at 110 degrees.
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Recipe for Pear and Raspberry Jam in an Autoclave
You will need the following components:
- ripe, coarsely chopped pears – 2 cups;
- fresh or thawed raspberries – 2 cups;
- sugar – 6 cups;
- lemon juice – 2 tbsp.;
- grated orange zest – 2 tsp.;
- fruit pectin – 1 sachet (30 g).
The autoclave jam recipe is simple: mix all the ingredients (except pectin) in a large pot, place over heat and, stirring frequently, bring to a boil. Turn off the heat, add the pectin, stir and bring to a boil again, then boil no longer than 60 seconds, stirring constantly. Skim the foam, pour the jam into half-liter jars, leaving 1 cm to the lid. Seal the jars and send them for sterilization
- If the thermometer is at the top of the vessel—cook for 10 minutes at 100 degrees.
- If the thermometer is at the bottom of the vessel—cook for 10 minutes at 110 degrees.
Recipe for Blueberry Jam in an Autoclave
To make jam in an autoclave at home from this healthy berry, you need the following ingredients:
- wild blueberry – 1 kg;
- sugar – 1.2 kg;
- water – 0.5 l.
Use ripe but not overripe berries for the jam. Sort them, wash, and dry. Heat the water and dissolve the sugar in it. Put the future syrup on the heat, bring to a boil and keep over low heat for 5 minutes, stirring constantly. Strain the finished syrup through a fine sieve and bring to a boil again. After this, add the blueberries and turn off the heat. Ideally, let the syrup with the berries infuse for about 4 hours. Then bring to a boil again and simmer for 15 minutes over low heat.
Distribute the jam into clean jars, seal, and place in the autoclave for pasteurization. Half-liter containers should be pasteurized for up to 15 minutes, and liter ones for 20 minutes.
- If the thermometer is at the top of the vessel—cook at 95 degrees.
- If the thermometer is at the bottom of the vessel—cook at 105 degrees.
Recipe for Black Chokeberry Jam in an Autoclave
This homemade preserve can be made from the following components:
- black chokeberry – 1 kg;
- water – 2 cups;
- sugar – 1.4 kg.
Prepare black chokeberry jam in the autoclave like this: first provide heat treatment of the berries, since even when ripe they are dry. It’s enough to dip the fruits for 5 minutes in boiling water, then immediately immerse them in cold water. This is sufficient to soften the skin.
Separately prepare the syrup: mix water with sugar, bring to a boil and simmer for 3 minutes over low heat, stirring constantly. Add the berries to the boiling syrup, simmer for another 3 minutes, let cool and infuse (it’s easiest to leave overnight). In the morning, bring the mass to a boil again, pour into jars, seal and pasteurize in the autoclave
- If the thermometer is at the top of the vessel—cook for 15 minutes at 95 degrees.
- If the thermometer is at the bottom of the vessel—cook for 15 minutes at 105 degrees.
How to make jam in an autoclave from other ingredients (for example, plums or apples)? You can follow any of the recipes described above: as you can see, the technique is almost the same everywhere, the difference is only in proportions. For jam, finely chopped fruit and sugar syrup are sufficient; for jelly (preserve), you need to add pectin. This is a natural thickener that is much safer than gelatin.
Do you want to cook very tasty homemade jam or preserve at home? Want to ensure the basis for long and safe storage of the product? You need a quality autoclave. Our company offers modern models manufactured under industrial conditions. Buy them and make the canning process convenient.
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