Benefits copper



copper pots have always been widely used in the home, because copper has a very good thermal conductivity.Jam, cooked in a copper basin, in the process of cooking does not burn evenly warms up the entire volume of the container.This marked only the thermal conductivity of silver tableware, but copper basin is a cheaper analog of it, good suitable for certain purposes.

Equally good for cooking jam are also suitable for pots or pans made of aluminum, brass or stainless steel.

However, copper basin there is one unpleasant feature - when cooking them jam on the surface of the container can be formed raids oxides, so for copper utensils must be carefully looked after.Befo
re and after cooking copper basin should be washed thoroughly and rinse with hot water and then dried to completely remove moisture.If its walls or the bottom appeared monoxide, it must be good to rub the sand, wash the container in hot soapy water, rinse, dry and only then use for cooking jam.

And besides, find and buy this kind of kitchen utensils made of copper or copper-clad currently not so easy.

Rules cooking jam in copper basin



fruit or berries for jam placed in a copper pan, pour the boiling sugar syrup and leave to infuse for 3-4 hours, during which a mass of sweet fruit soaked and saturated with sugar.As a result, the berries smorschatsya during cooking and retain their original shape.

In the process of cooking jam fruit foam that forms on the surface, it is imperative to remove.

to get quality jam, you need to know how to determine the end of his cooking.To do this, there are some signs of readiness goodies - so at the end of the cooking foam does not diverge at the edges, and going to the center of the pelvis.Berries and fruits are no longer float and uniformly distributed throughout the volume of the jam.At his trial a syrup consistency is thick and sticky, and when cooled it does not spread on the saucer.Well cooked jam different berries that are transparent and fully impregnated with syrup - in this case it should not be overcooked and caramelized.

to jam sour berries and fruits are not sugar, it is possible to add citric acid or sterilized, and immediately plug the banks, flip them over and cool upside down.Also quality cooked jam requires no pasteurization and sealed package.