How to make thick jam: the most important secrets

Summer is the season for preserving not only vegetables but also fruits and berries. However, the process of making jam does not always result in the desired thick consistency. This is influenced by several things that every housewife should know about.

The FoodOboz editorial team has gathered information and will tell you how to make thick jam.

Cooking utensils

For making thick jam, a wide container with a volume of at least 5 liters - a basin or a saucepan - is best suited. It is important that the container is made of brass or copper because such materials have high thermal conductivity and the jam will not burn. An ordinary saucepan with thick walls made of stainless steel will also work.

Fruits and berries

To make jam rich and thick, whole fresh berries are suitable for cooking as the preparation will have a transparent viscous syrup, and pieces of berries or fruit will retain their shape and float in it, while soft and slightly damaged ones are suitable for jam and liquid jam.

Proportions

The ideal ratio for thick jam is one serving of fruit to one serving of sugar.

Cooking technique

When you've picked the berries, cover them evenly with sugar and leave them for a while. When they start to juice, it means that you can start cooking. To do this, stir the berries lightly so as not to crush them and put the basin on low heat. During the cooking process, foam will appear on the surface, which must be removed. In additon, make sure that the sugar is completely dissolved. After boiling, the jam should be cooked for 5 minutes, then removed from the heat and cooled to room temperature. This should be repeated several times until the jam is ready.