Fruit jams. The most delicious homemade fruit jams, recipes with photos and videos

Jam is amazingly delicious. jelly dessert made from fruits and berries. But unlike jam, it has homogeneous consistency. Jam can be eaten with buns, ice cream, casseroles, pancakes, pancakes, added to pies and other pastries. In the jam, cooked in a slow cooker, a maximum of useful substances and vitamins is preserved.

Compound:

1. Black currant - 1 kg
2. Pectin - 1 sachet
3. Sugar - 1.5 tbsp.

Cooking:

• Wash and sort currants. Remove twigs, leaves and bad berries. Discuss currants. Pour the berries into a blender, add 1/3 of the sugar and grind everything until smooth.
• Pour the resulting mass into the multicooker bowl, pour the pectin and mix thoroughly. Turn on the "Soup" mode and cook for 5 minutes.
• After 5 minutes, the currant mass should boil, then pour out the remaining sugar and continue to cook for 20 minutes, stirring constantly. Don't forget to skim off the foam.
• Ready currant jam can be served with pastries, as well as rolled up in sterilized jars for the winter.

Cooking strawberry jam

Compound:

1. Strawberries - 1 kg
2. Walnuts - 300 g
3. Sugar - 0.5 kg
4. Water - 250 ml

Cooking:

• Sort the strawberries, remove the stems and wash thoroughly. Drain the berries in a colander and let the water drain.
• Transfer the strawberries and shelled walnuts to a blender, add 1/3 of the sugar and blend the ingredients until smooth.
• Pour the strawberry mass into the multicooker bowl, add the remaining sugar and water. Install the "Extinguishing" program and cook Strawberry jam In one hour.
• Roll the finished jam into jars and store in cool place.

Cherry jam for the delight of the sweet tooth

Compound:

1. Cherry - 1 kg
2. Lemon - 3 pcs.
3. Sugar - 0.5 kg

Cooking:

• Place the cherries in a colander, rinse and remove the pits and stalks. Grind the berries in a blender.
• Grate the lemon zest on a fine grater, squeeze the juice from the lemon. Put all the ingredients (except sugar) into the multicooker bowl, set the “Stew” or “Soup” mode and cook for at least 20 minutes.
• Then add sugar, bring the mass to a boil and mix everything thoroughly. Further brew cherry jam at open lid about 20 minutes, stirring regularly and removing the foam.
• The jam should be thick enough. After cooling the treat, then pour into jars and store in a cool place.

Apple jam - a classic for all time

Compound:

1. Apples - 1.5 kg
2. Sugar - 700 g
3. Citric acid - 1 tsp

Cooking:

• Peel the apples from seeds and peel, cut them into small pieces and chop in a blender.
• Transfer the apple mass to the multicooker bowl, add sugar and citric acid. Turn on the “Baking” multicooker mode, bring the mass to a boil under a closed lid.
• Then switch the multicooker to the “Extinguishing” mode and cook for about 40 minutes. Remember to stir occasionally while cooking.
• Optionally, you can add cinnamon, cardamom or ginger to the jam. Ready apple jam serve with tea.

Fruit jam for dessert

Compound:

1. Apples - 3 pcs.
2. Pear - 2 pcs.
3. Figs - 7 pcs.
4. Brown sugar - ¼ tbsp.
5. Ground cinnamon - 1 tsp
6. Ground cloves - ¼ tsp
7. Ground cardamom - ¼ tsp
8. Honey - 1 tsp

Cooking:

• Peel all fruits, cut in small pieces and put in a slow cooker. Add honey and cook the jam in the "Soup" mode until the apples and pears are completely soft. Mash the fruit with a fork until a smooth puree is formed. Add sugar, cinnamon, cardamom and cloves. Mix everything well.
• Boil the jam for about 2 hours. As a result, you should be able to fruit puree with a smooth texture. Fruit jam can be stored in the refrigerator for up to 2 weeks or frozen in the freezer.
• Serve jam with tea or add to pastries.

Apricot jam

Compound:

1. Dried apricots - 1 kg
2. Sugar - 2 tbsp.
3. Water - 3 tbsp.
4. Grated ginger - 1 tsp
5. Ground cinnamon - 2 tsp

Cooking:

• Rinse the dried apricots, dry, chop and put in a slow cooker. Add water, sugar, ginger and cinnamon. Boil the jam with the lid closed in the "Soup" or "Stew" mode for 1.5 hours.
• Remember to stir the ingredients while cooking. After the time has elapsed, open the lid and cook the jam for another 2 hours, stirring occasionally.
• Shift apricot jam into hot sterilized jars and close them. It can be stored in the refrigerator for one month.

gourmet orange jam

Compound:

1. Oranges - 7 pcs.
2. Lemon - 2 pcs.
3. Sugar - 1.5 tbsp.

Cooking:

• Cut 1 orange in half and grate the zest from it. Do the same with the lemon. Peel the rest of the oranges too, but you won't need the peel.
• Cut the orange pulp into 8 pieces and each into 3 more pieces. Do the same with lemons. To prevent the jam from being bitter, remove the white films from the citrus fruits.
• Put the prepared fruits in the multicooker bowl, add sugar, close the lid. Set the "Baking" mode, wait until it boils and cook the jam for about 30 - 40 minutes.
• If you want to get a completely homogeneous mass, you need to beat the fruit with a blender before cooking.

FEATURES OF PREPARING JAM

fruit and berry jams: 7 most delicious

First you need to choose the right fruit and / or berries from which you will make jam. It is important to use fruits with high content pectin - a natural gelling agent, which, in combination with acids and sugar, forms the very jelly-like mass characteristic of jam.

Apricots, quinces, gooseberries, plums, currants and apples are the richest in pectin, but jams are also made from other fruits - raspberries, strawberries, blueberries, blackberries, pears, oranges, etc.

If jam is cooked from berries or fruits that are not rich in pectin, then during cooking, as a rule, either gelling additives (agar-agar, gelatin) or other fruits are added in which the pectin content is suitable for making this dessert, as well as juices from them .

Very often, when cooking jam, some unripe, sour fruits and berries are added to ripe fruits and berries - this is done to increase the concentration of pectin, which in unripe fruits more than in ripe ones. In general, high-quality berries and fruits should be used for making jam, but small, rumpled ones can also be taken, only overripe and spoiled (fermented or moldy) fruits are not suitable.

Having chosen berries and fruits, decide on the dishes in which you will cook jam - wide, shallow dishes are best suited, that is, the same basin, ideal for making jam, confiture, jam. However, it is important that it is better if the dishes have a thick bottom, since you need to cook jam over high heat (first, over high heat to destroy the substances contained in fruits that are harmful to pectin). But everything else - the proportions, the order of laying the ingredients, the cooking technology, depend on the type of jam being prepared. In general, jam cooking lasts 20-30 minutes after boiling after adding sugar, due to which useful material contained in fruits are preserved.

The quality of jam depends on the duration of cooking: overcooked jam has a weaker aroma, dull color, and lower taste. Determine the readiness of the jam as follows: it should drain from a spoon with a thin thread, if it drips in droplets, you need to continue cooking, and the finished jam does not stick when rubbed between your fingers.

It is more convenient if there is a special thermometer - the temperature of the finished jam is 106.5-107 degrees (if it is sterilized, then less - 104-105 degrees).

RECIPES FOR PREPARING THE MOST DELICIOUS AND POPULAR JAMS

Any jam can be used to make sweet pies and pies - when baking, this dessert is more thermally stable than jam and does not spread.

RECIPE APRICOT JAM

You will need: apricot and sugar in a ratio of 1 to 1.

How to make apricot jam. Rinse, dry the apricots, remove the stones, puree with an immersion blender, add sugar to the puree, mix. Put the mashed potatoes with sugar on the stove, bring to a boil over high heat - foam will form, you don’t need to remove it, just stir the mass constantly, then reduce the fire and boil the jam until cooked for about half an hour. Hot jam is laid out in sterile jars, covered with sterilized lids and only after cooling is corked, it can be stored at room temperature.

There are other recipes for making apricot jam, this one is one of the simplest.

Interestingly, in England, jam is the only type of canned food made from berries with sugar; there are no other options for blanks from berries or fruits with sugar on sale. And one of the most popular among various kinds jam is lingonberry.

RECIPE lingonberry jam

You will need: 4 cups of lingonberries, 1.5 cups of sugar, 3 tbsp. water.

How to make cranberry jam. Pour water into a container, add sugar, put the washed and dried berries, turn on low heat, boil until soft, puree the berries until smooth with a blender or pusher, bring to a boil over high heat, boil the jam until cooked, then remove from the stove and let it cool , roll up.

RECIPE CHERRY JAM

You will need: 3 kg of cherries, 1 kg of sugar, 1 tsp. soda.

Cherry jam recipe. Rinse the berries, remove the seeds, twist through a meat grinder, put in a container with a thick bottom, turn on a strong fire, bring to a boil, boil for 40 minutes, stirring, add soda (it will form green foam- do not remove it), stirring, boil the mass back until it turns red. Pour sugar and bring the mass to a boil again, then reduce the heat and boil the jam until cooked for about 40 minutes, stirring constantly (if it burns, reduce the heat even more, stir more intensively). Ready to pour jam into sterilized jars, cork.

RECIPE APPLE JAM

You will need: sour apples

(Antonovka, papirovka, anise or other varieties) - 1 kg, sugar - 1.2 kg.

How to make apple jam. Cut the apples in half, cut out the seeds, put the apples immediately after processing in salted or acidified water (20 g of salt or 2 g of citric acid per 1 liter of water), then pour the apples in a basin with water (for each 1 kg of apples 1-2 cups of water), boil 10 -15 minutes until softened, remove from heat, add sugar, put back on fire, bring to a boil, stirring constantly, cook after boiling for about half an hour until the jam is ready, remove whitish apples (not boiled).

RECIPE PLUM JAM

You will need: for 1 kg of plums 1.2 kg of sugar.

How to make plum jam. Rinse and cut the plums, remove the pits, put in a saucepan, pour 1 glass of water per kilogram of plums, boil for 5-8 minutes until softened, add sugar and cook the jam until tender. The readiness of this jam can be checked by a drop of the mass (if the drop does not spread on a cold dish, the jam is ready). Next, cool the jam and pack in sterile jars, cork.

You will need: 5 oranges, 2 lemons, 500 g of sugar.

How to cook orange jam. Rinse each orange thoroughly with a brush, you can pour boiling water over it and let it stand for 10 minutes. Do the same with lemons. Remove with fine grater zest from oranges and lemons, without touching the white layer.

Squeeze the juice from oranges and lemons, pour the juice into a microwave-safe dish, pour in 200 ml of water, put the peeled zest.

Wrap pomace in cheesecloth, dip in juice, cover cling film and put in the microwave for 20-25 minutes at full power, then remove the pomace in gauze and discard. Pour sugar into the mass, boil the jam at full microwave power for another half hour or until tender. Jam will thicken when cooled, pour it hot into sterilized jars, cork.

Jams and jams- these are fruit, berry, and sometimes even vegetable treats, cooked in a sweet medium (sugar or sweetener, honey, molasses). In addition, sometimes the main ingredient of such delicious dish there may be nuts and edible flowers.

Jam and jams are a sweet variety of preservation, the safety of which for a long period of time is ensured by sugar added in significant quantities. Thanks to this component, the protoplasm of harmful microorganisms is dehydrated, so they cannot multiply and the product is not spoiled.

What is the difference between jam and jam? These two varieties sweet preservation are combined into a general category of canting products. This means that the principle of cooking recipes of both types is to increase the amount of sugar in the canned product and reduce the water content. However, in the jam, the raw materials should not lose their shape. This is achieved through certain procedures (keeping fruits in syrup, boiling down the feedstock in several approaches, etc.). Jam, unlike jam, can have a puree structure. Keeping the shape of the fruit is optional. Another difference between the two types of sweet preservation is that in jam the syrup can be liquid, but in jam it must certainly be jelly-like. In addition, jam is the designation of a primordially Russian delicacy, while jam refers to traditional English cuisine.

Prepare the “right” jam with thick clear syrup, the fruits in which are firmly held, without settling to the bottom of the jar and not floating to the surface, at home is not so difficult! It is important to adhere to the technology of recipes for their preparation and not deviate from it even a step!

Homemade jam should be prepared, taking into account the following recommendations:

1. The fruits from which the jam is prepared must be whole, if necessary, they can be cut into pieces, but large.
2. Fruits, berries, vegetables, nuts, flowers are pre-treated. Wash, if necessary, clean, remove stones. Sometimes they are also blanched, which is necessary to preserve the color and shape.
3. The ratio of fruits and sugar should be one to one, but only in volume (in liters), and not in weight (in kilograms).
4. Hard fruits are boiled in sugar syrup, and tender fruits are first sprinkled with sugar and sent to cook on the stove only after they let the juice out.
5. First, the jam is boiled over high heat, then it is reduced to a minimum. It is not necessary to stir the mass during the cooking process.
6. During the cooking process homemade jam be sure to remove the foam.
7. Although it is impossible to stir the jam during cooking, by the end of cooking it is permissible to shake the container in which it is located.
8. In order for the jam not to be digested, the cooking process is carried out in stages (15-20 minutes of cooking is replaced by 3-4 hours of cooling, then boiling again, etc.).
9. Particularly tender fruits such as peaches and apricots are not subjected to prolonged heat treatment. They are only served hot a few times. sugar syrup and cook for just a couple of minutes at the very end of cooking. But hard fruits, such as quince and strong pears, on the contrary, are slowly boiled in sugar syrup.
10. The jam should cool in the same container as it was cooked. At the same time, it should be covered with a linen towel (it will take on excess moisture).
11. The jam is poured into sterilized jars in a cold state, and then they are rolled up with sterilized lids.

The readiness of jam is evaluated not by the duration of its cooking indicated in the recipe, but by certain characteristics:

• the foam disappears from the surface of the treat;
• the syrup becomes clear and strong;
• fruits acquire a certain transparency.

You can check the readiness of the jam in this way: a drop of syrup is dripped onto the index finger, then the index finger is connected to the thumb, after which they are bred. As a result, a tearing thread should form between the fingers. Its fragility indicates that the jam has been overcooked. But the thread is completely absent only in undercooked jam.

Cooking the “right” jam is many times easier than the “right” jam, since the fruits in it do not have to be kept in a whole state. By the way, for the same reason, jam recipes allow the use of mechanically damaged fruits.

Almost any fruit and berries can be used to make jams, but those that contain a lot of pectin and enough acids. Such requirements, for example, are met by quince, gooseberries, plums, apples. All other fruits can also be used, but in this case, gooseberries or gooseberries must be added to them. applesauce, which will have a gelling effect on the jam (perhaps this is due to the content in them a large number all the same pectin).

The preparation of fruits for making jams is the same as for making jams. Some recipes still offer an additional procedure. So, cranberries, gooseberries and currants are further kneaded so that these berries can be better saturated with sugar.

The fruits prepared for jam are covered with sugar or poured with sugar syrup, and then boiled until tender. The readiness of this delicacy can be determined due to the fact that the fruit pieces become translucent, and the foam collects in the center.

clog up homemade jam hot and always in pre-sterilized jars.

The required amount of sugar for certain fruits and berries is different. We indicate the correct proportions for some of them:

• for 1 kg of cherries, strawberries, strawberries, raspberries, plums, add 1 kg of sugar;
• for 1 kg of apricots, quince, cherry plum, apples - 1.2 kg of sugar;
• for 1 kg of cranberries and black currants - 1.5 kg of sugar.

In custody…

Preserves and jams are wonderful treats that can be prepared for the winter. Incredibly tasty and at the same time very useful, in winter they become a valuable find. Although there are some peculiarities in the preparation of both jams and jams, it is still worth starting to create them. In winter, your household will be very grateful to you for the time and effort spent in the summer.

If you have never cooked jams and jams or you are looking for a new original recipe then you should definitely read this section. In it you can find a lot of "goodies" with detailed cooking technology at home. In addition to the text description, recipes also contain step by step photos, which illustrate the entire cooking process in detail. Even beginners in cooking according to such recipes can easily cook delicious jam or jam.

In our family Bell pepper love, so we plant it every year. Most of the varieties that I grow have been tested by me for more than one season, I cultivate them all the time. And every year I try to try something new. Pepper is a heat-loving and rather whimsical plant. About varietal and hybrid varieties of tasty and productive sweet pepper, which grows well with me, and will be discussed further. I live in middle lane Russia.

Meat salad pork with mushrooms - a rural dish that can often be found on holiday table in the village. This recipe is with champignons, but if possible, use Forest mushrooms, then be sure to cook it like this, it will be even tastier. You don’t need to spend a lot of time preparing this salad - put the meat in a saucepan for 5 minutes and another 5 minutes for slicing. Everything else happens almost without the participation of the cook - meat and mushrooms are boiled, cooled, marinated.

Cucumbers grow well not only in a greenhouse or conservatory, but also in open ground. Cucumbers are usually sown from mid-April to mid-May. Harvesting in this case is possible from mid-July to the end of summer. Cucumbers do not tolerate frost. That's why we don't sow them too early. However, there is a way to bring their harvest closer and taste juicy handsome men from your garden at the beginning of summer or even in May. It is only necessary to take into account some features of this plant.

Polisias - great alternative classic variegated shrubs and woody. The ornate round or feathery leaves of this plant create a strikingly festive curly crown, while the elegant silhouettes and rather unassuming nature make it an excellent candidate for being the largest plant in the house. More large leaves do not prevent him from successfully replacing the Benjamin and Co. ficuses. Moreover, poliscias offers much more variety.

pumpkin casserole with cinnamon - juicy and incredibly tasty, a bit like pumpkin pie, but, unlike the pie, it is more tender and just melts in your mouth! This perfect recipe sweet pastries for families with children. As a rule, kids do not like pumpkin very much, but they never mind eating sweets. sweet casserole pumpkin - delicious and healthy dessert, which, moreover, is prepared very simply and quickly. Try it! You'll like it!

A hedge is not only one of the most important elements of landscape design. It also performs various protective functions. If, for example, the garden borders on a road, or a highway passes nearby, then a hedge is a must. "Green walls" will protect the garden from dust, noise, wind and create a special comfort and microclimate. In this article, we will consider the optimal plants for creating a hedge that can reliably protect the site from dust.

In the first weeks of development, many cultures need a pick (and not even one), while others need a transplant “contraindicated”. To "please" both of them, you can use not quite standard containers for seedlings. Another good reason to try them is to save money. In this article we will tell you how to do without the usual boxes, pots, cassettes and tablets. And let's pay attention to non-traditional, but very effective and interesting containers for seedlings.

Useful vegetable soup from red cabbage with celery, red onion and beets - recipe vegetarian soup, which can also be cooked in fast days. For those who decide to drop a few extra pounds, I will advise not to add potatoes, and reduce the amount a little olive oil(1 tablespoon is enough). The soup turns out to be very fragrant and thick, and you can serve a portion of soup with lean bread- then it will turn out satisfying and useful.

Surely everyone has already heard about the popular term “hygge”, which came to us from Denmark. This word is not translated into other languages ​​of the world. Because it means a lot of things at once: comfort, happiness, harmony, spiritual atmosphere... In this northern country, By the way, most of time of the year - cloudy weather and little sun. The summer is also short. And the level of happiness at the same time is one of the highest (the country regularly ranks first in the UN global ranking).

Meat balls in sauce mashed potatoes- a simple second course, prepared based on Italian cuisine. A more familiar name for this dish is meatballs or meatballs, however, Italians (and not only them) call such small round cutlets meat balls. Cutlets are first fried until golden brown and then stewed in thick vegetable sauce- it turns out very tasty, just delicious! Minced meat for this recipe is suitable for any - chicken, beef, pork.

Chrysanthemum is called the queen of autumn, because it is at this time that its bright inflorescences adorn the garden. But you can grow chrysanthemums throughout the season - from February to December, and in heated greenhouses - in the winter months. If you organize the process correctly, then you can sell planting material and flowers of chrysanthemums all year round. This article will help you understand how much effort it takes to grow chrysanthemums in large quantities.

Homemade muffins - a simple recipe with figs, cranberries and prunes, which will submit even to the inexperienced in confectionery business beginner confectioner. delicious cupcake on kefir with cognac and dried fruits will decorate any home holiday Moreover, such pastries can be prepared in less than an hour. However, there is one important point- Dried fruits must be soaked in cognac for at least 6 hours. I advise you to do this on the eve of cooking - they will soak well overnight.

ABOUT palatability and benefits of fruits walnut I think everyone knows. Surely, many, taking tasty kernels out of the shell, wondered: “Shouldn’t I grow it on the site, moreover, from the nuts themselves, because in fact these are the same seeds as other plants?”. There are many horticultural myths and legends around the cultivation of walnuts. Half of them turn out to be false. We will talk about the features of growing a walnut from a nut in this article.

Cooking method:

Wash 1 lemon thoroughly, cut into thin circles, remove the seeds. Put in a saucepan, add 100 g of sugar and 100 ml of water, cook over low heat for 10 minutes, cool, place in the refrigerator. Peel the kiwi, cut into slices. Squeeze the juice of 1 lemon into a saucepan, add the remaining sugar, mix thoroughly. Put the kiwi circles, bring to a boil, remove from heat and leave at room temperature overnight. In the morning combine lemon syrup with kiwi syrup, boil for 20 minutes, stirring occasionally. hotter exotic jam Arrange in sterilized jars, roll up, turn over and let cool.

Emerald kiwi and banana jam.

Ingredients:

• 1 kg kiwi
• 500 g bananas
• juice of 12 lemons
• 300 g sugar
• 5 g gelatin

Cooking method:

Soak gelatin in 13 cups of water. Kiwi and bananas, peeled and chopped small pieces, put in a saucepan, add sugar, mix and put on low heat. Add lemon juice, gelatin, cook for 5 minutes over low heat. Arrange hot jam in sterilized jars, close with lids. Store the exotic jam prepared according to this recipe in the refrigerator.

Ingredients:

• 1 kg figs
• 1.2 kg sugar
• 200 ml water

Cooking method:

Wash the figs, blanch in boiling water for 5 minutes. Prepare syrup from sugar and water. Pour the figs with boiling syrup, leave for 4 hours. Then drain the syrup, boil for 5 minutes, pour over the figs, leave for 8 hours. After that, boil the figs in syrup until tender. Hot jam from exotic fruits Arrange in sterilized jars, roll up, turn over and let cool.

Ingredients:

• 1 kg pineapples
• 2.5 kg sugar
• 1.2 liters of water

Cooking method:

Place the peeled and sliced ​​pineapples in a glass bowl. cook thick syrup, cool, pour over pineapples, leave for a day. Then drain the syrup, boil 2-3 times, each time letting it cool. Pour the cooled syrup over the pineapples. Repeat the procedure 2 more times. Arrange the jam in sterilized jars and roll up. Store Exotica jam in a cool, dark place.

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Ingredients:

• 1 kg green walnuts
• 300 ml water
• 500 g sugar
• vanillin
• carnation

Cooking method:

Prick each nut with a fork in several places and insert 1 cloves. pour nuts cold water, leave for 10 days, change the water 2 times a day. On the 10th day, bring the nuts to a boil and cook for 15 minutes, then again keep them in cold water overnight, then drain and pat dry. Boil syrup from water and sugar, add vanillin. Pour the boiling syrup over the nuts, leave for a day. Then drain the syrup, boil until thick. Pour over the nuts, leave for a day. Then boil the nuts in syrup for 10 minutes. Ready jam put into prepared jars and close parchment paper. Store in a cool place.

Ingredients:

• 250 g dandelion flowers
• 1.3 kg sugar
• 1.5 liters of water
• juice of 1 lemon

Cooking method:

Rinse the dandelion flowers, pour boiling water over them and leave for a day. Then squeeze, strain the infusion, add lemon juice and sugar. Cook, stirring, until thickened. Pour hot jam into sterilized jars, roll up, turn over and let cool. Store in a dark cool place.

Ingredients:

• 40 g ginger root
• 125 g sugar
• 250 ml water
• saffron on the tip of a knife

Cooking method:

Peel the ginger, grind in a blender to a puree, put in a saucepan. Add water, sugar, cook for 15 minutes over medium heat, uncovered. At the end of cooking, add saffron. Cool the jam, put in a jar. Keep refrigerated.

Ingredients:

• 400 g pineapples
• 200 g sugar
• 15 ml lemon juice
• 1 star anise
• 5-7 g pectin
• 150 ml water

Cooking method:

Peel the pineapple, cut the core, cut the pulp into cubes, sprinkle with sugar, leave for 30 minutes. Then add water, bring to a boil and simmer for 15 minutes. Add star anise and lemon juice, boil for 1 minute, remove anise. Grind the mass with a blender, add pectin, mix well. Boil jam for 5 minutes and remove from heat. Pour into sterilized jars. Keep refrigerated.

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Simple melon jam.

Ingredients:

• 1 kg melon pulp
• 1.5 kg sugar
• citric acid and vanillin to taste

Cooking method:

Cut the pulp of the melon into cubes. Prepare syrup from 300 g of sugar and 200 ml of water, put melon pieces, boil for 10-15 minutes. Then add the remaining sugar and boil the jam until tender. In the middle of cooking, add a pinch citric acid, and at the end of cooking - vanillin. Place hot melon jam in sterilized jars, roll up and let cool.

Melon jam with turmeric.

Ingredients:

• 1.5 kg melon pulp
• 600 g sugar
• 3-5 g ground turmeric
• 1 vanilla pod

Cooking method:

To make jam for the winter, melon pulp should be cut into cubes, put in a large saucepan. vanilla pod sharp knife cut in half lengthwise, remove seeds. Mix sugar with vanilla seeds and ground turmeric, pour melon in a saucepan, leave for 1 hour. Then put the mass on fire, bring to a boil, reduce heat and cook, stirring, for about 20 minutes. Arrange the melon jam prepared for the winter according to this recipe in sterilized jars and roll up. Store in a cool place.

Slices of orange jam.

Ingredients:

• 1 kg oranges
• 1.5 kg sugar
• 500 ml water

Cooking method:

Wash oranges with a thin peel, cut into circles, remove the seeds. Boil the syrup from water and sugar, remove the foam. Put circles of oranges into boiling syrup and cook until desired thickness (1.5-2 hours). Arrange hot orange jam prepared for the winter in sterilized jars, roll up, turn over and let cool.

Lemon jam.

Ingredients:

• 2 kg lemons
• 4 kg sugar

Cooking method:

To prepare jam from lemons as indicated in this recipe, citruses must be washed, cut together with the peel, remove the seeds, and pass through a meat grinder. Add sugar to the puree, leave for a day, mix 2-3 times. At the end of the day, put the puree on a low heat and warm it up, without bringing to a boil, so that the sugar is completely dissolved. After the jam has cooled, put it in jars. Store this lemonade recipe in the refrigerator.

Ingredients:

• 1 kg oranges
• 1.5 kg sugar
• 600 ml water
• 5 ml lemon juice
• vanillin

Cooking method:

Before making such a jam, oranges must be peeled and white film, blanched in boiling water until soft. Then cut into 6-8 pieces. In the water in which the oranges were boiled, add sugar, boil a thick syrup. Add oranges, cook until desired thickness. At the end of cooking, add lemon juice and vanilla. hotter citrus jam Arrange in sterilized jars, roll up, turn over and let cool.

Ingredients:

• 1 kg citrus fruits (lemons or oranges)
• 800 g sugar
• 500 ml water

Cooking method:

Before making jam from lemon and orange peels, you need to remove the peel from citrus fruits and cut off the white loose layer. Pour the rind big amount water, soak for a day, often changing the water to get rid of bitterness. Then cut into small cubes. Boil the syrup from sugar and water, put the chopped crusts, bring to a boil, cool. Bring to a boil again and cool. Jam from the peels of oranges and lemons, prepared for the winter according to this recipe, put into sterilized jars and roll up.

Ingredients:

• 500-600 g pumpkin
• 1 lemon
• 1 kg sugar
• 400 ml water

Cooking method:

Peel the pumpkin from the peel and seeds, cut into cubes. Lemon with zest _ cut as small as possible. From water and sugar, prepare a thick syrup, put pumpkin and lemon. Bring to a boil, cook over low heat for 5-7 minutes, remove from heat, leave to cool completely. Taking breaks, boil the jam 2 more times for 5-7 minutes. Arrange hot citrus jam with pumpkin in sterilized jars, roll up, turn over and let cool.

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Ingredients:

• 4 large oranges
• 12 lemons
• 1 kg sugar
• 700 ml water

Cooking method:

For this recipe for jam from oranges and lemons from citruses, you need to cut the zest, grate it. Cut the fruit in half, squeeze out the juice. Remove white films from the cake, collect the bones and tie in gauze. Pour the squeezed juice into a saucepan, add water, grated zest, pulp crushed into gruel and bones in a gauze bag. Bring the mixture to a boil and simmer over medium heat for 30 minutes. Remove bones. Measure the volume of the resulting broth, add sugar in a ratio of 1: 1. Put the mixture on the fire, bring to a boil and boil at a low boil for 1 hour. Hot jam from oranges and lemons prepared according to this recipe, put into sterilized jars, roll up and let cool.

Ingredients:

• 1 kg lemons
• 35 g natural ground coffee
• 500 g sugar
• 500 ml water

Cooking method:

Rinse the lemons thoroughly, cut thin slices, remove bones. Put slices in enamelware, pour water, boil for 25-30 minutes. Add coffee, bring to a boil, immediately remove from heat, cool. Repeat the procedure one more time. Strain the resulting liquid, pour into a saucepan, add sugar. Cook over low heat, stirring occasionally, about 30 minutes. Put the lemon and coffee jam prepared according to this recipe into a sterilized jar. Store in a cool place.

Ingredients:

• 4 kg lemons
• 3 kg sugar
• 2 liters of water

Cooking method:

Rinse the lemons thoroughly, cut into thin slices, remove the seeds. Lemon slices put in an enamel bowl, pour water, leave for a day. Then put on fire and cook under the lid until the peel is so soft that it can be easily kneaded with your fingers. Add sugar, boil for 20 minutes. Submit citrus jam in a clean dry jar, put in hot water until completely cooled. Keep refrigerated.

Ingredients:

• 3 oranges
• 2 lemons
• 150-200 g ginger
• 500 g sugar
• 200 ml water

Cooking method:

Wash the lemons and oranges, cut into 4 parts, remove the seeds. Grind citrus fruits with a blender or meat grinder. Put the fruit mass on fire, pour in water, bring to a boil, boil for 2 minutes. Then add sugar, cook for 15 minutes, stirring constantly. Remove from heat, add peeled grated ginger, mix well. Cool the orange and lemon jam prepared according to this recipe, put it in sterilized jars. Keep refrigerated.