On 1 kg of berries — 1 kg of sugar and 150 ml of water (3/4 Cup)
Sort berries, remove stems and leaves and pour in the prepared syrup.
Boiling the syrup is made in aluminum or enameled pots. Before cooking sift the sugar, pour in a bowl or saucepan and cover with water in specified proportions.
Cook the syrup until the sugar is dissolved, and after that ware remove from fire, put the berries or fruit, again put on fire, bring to boil on high heat, lightly shaking the pan to berries immersed in the syrup.
After that, remove the foam and after 2-3 minutes again bring to boil, repeating this operation two or three times, and then, removing the foam, cook the jam on low heat.
It is very important to determine the moment of readiness of the jam, as it depends on its quality and further safety.
The following signs of readiness of jam. If a drop of syrup, poured on saucer, does not spread, and retains its shape, the jam is ready. In addition, in the finished jam, berries or fruit does not float to the top, and evenly distributed in syrup and in most cases are made transparent.
To cool the jam to pour in porcelain or ceramic ware, and then shift into the prepared container and close tightly.