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If you want to preserve the fruits of summer, you can prepare jam, jelly or syrup with a little time. All that is required is ripe seasonal fruit and gelling sugar. The sugar binds the free water and thus limits the survival of germs. The heat and dehydration also extend the shelf life.
Before the jam gets into the jars, they must be cleaned well and rinsed with hot water. Do not dry, because dirt can get into the glass through the cloth. Then the fruits are picked, washed and cut into small pieces. Depending on your taste, you can mix local and exotic fruits and add herbs or spices. Interesting combinations are, for example, apricot-ginger or strawberry-basil jam. Blackberries can be refined with star anise and rhubarb with coke and lemon balm.
Now fruit and jam sugar are weighed, mixed according to a recipe and cooked with stirring. The cooking time varies depending on the type of gelling sugar. A sample shows whether the jam is ready. Put a teaspoon of the hot fruit mass on a cold plate. If a pellicle forms quickly, it can be filled. The glasses are placed on a damp cloth to prevent them from jumping. Pour the hot mass to the brim with a trowel and close with a screw cap. The glass is turned upside down briefly to distribute the fruit in the glass. The jam can be kept in a dark place at room temperature for about a year.
If you prefer jelly, boil the fruit with water in a saucepan and press the juice through a cloth or fine sieve. It is even easier with a steam juicer. For elderflower jelly, take ten cones and leave them in a bucket with lemon slices and water for 24 hours. The next day pour the liquid through a fine sieve and briefly bring to the boil with gelling sugar, lemon juice and a few teaspoons of white wine or apple juice and pour into preserving jars.
For the production of a fruit syrup, berries such as raspberries or blackberries are juiced. The juice is boiled briefly with sugar in a ratio of 1: 1 and half the amount of water. A splash of syrup turns a glass of mineral water or sparkling wine into a fruity summer drink, but also refines light yoghurt desserts and ice cream. (Heike Kreutz, aid)