Jam in an Autoclave: Recipes for Home Use
Preparing canned jam in an autoclave is easier: with this device, you can bring the product to readiness faster and ensure long-term storage in typical household temperature conditions (14-30 degrees Celsius). For different types of jam, either autoclave sterilization (heat treatment within the temperature range of 100-105 degrees Celsius) or pasteurization (treatment up to 100 degrees Celsius) can be used. The goal of either process is the same: to eliminate harmful microorganisms from the product.
Delicious, sweet jam can be made from almost any fruit. The main ingredient is sugar, which forms a jelly-like mass. In jam, there can also be whole pieces of fruit cooked in syrup.
Strawberry Jam Recipe in an Autoclave
For this preservation, you will need the following ingredients:
- Strawberries - 1300 g (approximately 10 cups);
- Sugar - 4 cups;
- Pectin - 1 packet.
The recipe for strawberry jam in an autoclave is as follows: the berries should be thoroughly washed under running water, stems removed, placed in a large bowl, and covered with water. Using a wooden spoon, mash the berries until smooth. In this state, they release natural thickener - pectin. If you have the patience, you can pre-cut each berry into 4 parts.
Mix part of the sugar with the pectin packet and add it to the mashed strawberries. Place the container with the mixture over medium heat and, stirring frequently, bring it to a boil. Immediately add the remaining sugar, stir, and boil for 1 minute. You can remove the foam, but it's not necessary - it's harmless. As it cools, the mixture should thicken significantly.
The ready jam should be poured into jars, leaving 3 cm from the lids, and immediately sealed. Place the jars in an autoclave filled with water and sterilize at 100 degrees Celsius for 10 minutes.
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Recipe for Pear and Raspberry Jam in an Autoclave
The following components are needed for preparation:
- 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 packet (30 g).
The jam recipe for the autoclave is simple: mix all the ingredients (except the pectin) in a large pot, put it on the stove, and, stirring frequently, bring it to a boil. Turn off the heat, add the pectin, stir, and bring it to a boil again, then boil for no longer than 60 seconds, stirring constantly. Skim off the foam, pour the jam into half-liter jars, leaving 1 cm to the lid. Seal the jars and sterilize for 10 minutes at 100 degrees Celsius.
Blueberry Jam Recipe for the Autoclave
To make jam in the autoclave at home using healthy berries, you will need the following ingredients:
- wild blueberries - 1 kg;
- sugar - 1.2 kg;
- water - 0.5 L.
The jam requires ripe but not overripe berries. They need to be sorted, washed, and dried. Heat the water and dissolve the sugar in it. Put the future syrup on the stove, bring to a boil, and let simmer on low heat for 5 minutes, stirring constantly. Strain the ready syrup through a fine sieve and bring it to a boil again. After this, add the blueberries and turn off the heat. Ideally, you should let the syrup with berries steep for about 4 hours. Then bring it to a boil again and cook for 15 minutes on low heat.
Place the jam into clean jars, seal, and place in the autoclave for pasteurization. At 90 degrees Celsius, half-liter jars should be pasteurized for up to 15 minutes, and liter jars for 20 minutes.
Autoclave Jam Recipe for Black Chokeberry
This homemade preparation can be made with the following components:
- black chokeberry - 1 kg;
- water - 2 cups;
- sugar - 1.4 kg.
To make black chokeberry jam in the autoclave, start by ensuring the berries undergo heat treatment, as even in their ripe state, they are quite dry. It's enough to dip the fruits in boiling water for 5 minutes, then immediately submerge 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 on low heat, stirring constantly. Add the berries to the boiling syrup, cook for another 3 minutes, let cool, and steep (ideally overnight). In the morning, bring the mixture to a boil again, pour it into jars, seal, and pasteurize in the autoclave for 15 minutes at 85-90 degrees Celsius.
How to make jam in the autoclave with other ingredients (like plums or apples)? You can follow any of the recipes above: as you can see, the process is almost identical, with the only difference being in the proportions. To make jam, you need chopped fruits and sugar syrup; for jam or preserves, you will need to add pectin. Pectin is a natural thickener, much safer than gelatin.
Want to make delicious homemade jam or preserves at home? Want to ensure a base for long and safe storage of your product? You need a quality autoclave. Our company offers modern models, manufactured under industrial conditions. Purchase them and make the preservation process convenient.
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