In a good, delicious jam the syrup is clear and moderately thick, and the pieces of fruit boiled in it stay whole and spread out evenly – they neither sink nor float to the surface. That's the secret both to the right balance of all the ingredients and to the long shelf life of this wonderful homemade product.
Jam is cooked across the Slavic part of the world and the Caucasus.
This wonderful food is used in different ways. Make a simple basic sandwich (bread and butter) and spread it on top, or eat it alongside. Brew some tea – and add a spoonful of this fragrant sweetness. When baking pies, hand pies, and crescent rolls, the jam is drained in a sieve – the caramel liquid goes to other uses, and the berries and fruit are wrapped in dough and baked. Whatever's left, we'll put into a homemade milkshake – with rich ice cream, milk, coconut flakes, or a nut topping. Add vanilla or cinnamon here too. We'll make fritters, blini, pancakes, crepes, syrniki, or pancakes, stack them up, layer them with butter, and top them with a couple of generous spoonfuls from that cherished jar we put up. If that's not a celebration, what is!?
It's just as widely used in the confectionery trade. Creams and syrups for sponge cakes, caramel for decorations, delicious fillings for croissants – it works everywhere and is a hit.
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