What jams should be made for the winter. Jam: ordinary and unusual recipes

Photo: Natalia Van Doninck/Rusmediabank.ru

“Winter Jam” sounds like a delicacy prepared by the Snow Queen herself or, in extreme cases, the Snow Maiden. Winter jam differs from the usual “summer” jam that we are used to not only with an aura of romance and magic, with which it is shrouded like a New Year's serpentine, but also with unique, original recipes and cooking methods. Yes, and the taste, they say, of winter jam is simply fabulous and you can feast on it not only on New Year's Eve, but throughout the winter. Let's check!

1. Dried apricot jam.

Delicious fragrant can be prepared in winter from dried apricots. Experts say that dried apricot jam has an even brighter and richer taste than apricot jam.

To make dried apricot jam, we need: 0.5 kg of dried apricots, 300 g of granulated sugar, one lemon.

Cooking method: Rinse dried apricots thoroughly until crystal clear water, pour cold drinking water and leave overnight in the refrigerator. Water should slightly cover the entire dried apricots. In the morning we take out dried apricots, do not pour out the water. Cut the dried apricots into small, neat pieces, put the dried apricots back into the water, pour in the sugar. Cook for 10 minutes over medium heat, stirring constantly. Next, let the jam cool, add the lemon zest and put on fire again. Cook the jam until cooked, another 15-20 minutes, cool.

2. New Year's jam, option one.

One of the most delicious, truly "New Year's" recipes for a unique winter jam. This delicacy is made from citrus fruits.

To prepare the "New Year's" jam, we need: large lemons - 1 pc., large oranges - 3 pcs., granulated sugar - 1 kg, a teaspoon of cinnamon, vanilla on the tip of a knife.

Cooking method: Rinse lemons and oranges thoroughly, then peel and put the peel separately, filling it with sugar. Remove the seeds from oranges and lemons, cut the citrus pulp into slices, put in a bowl and cover with a little sugar. Wait until the citrus fruits give juice, add cinnamon, vanilla, refrigerate for two hours. Then take it out and mix it with a blender to the state of gruel, adding all the remaining sugar, put on fire and cook over low heat, stirring constantly, for at least half an hour.

In a separate bowl, mix with a blender with sugar, add the resulting mixture to the jam, put on fire, bring to a boil and turn off. After cooling, the “New Year's” jam will have a unique, “live” citrus taste and a crazy aroma of oranges.

3. New Year's jam, option two.

, this is such a “New Year's”, winter, jam that it will be difficult to find a more positive and unique combination of taste and benefits for the body. In addition to all the above advantages, tangerine jam has a completely fabulous orange color and the smell of tangerine, which most people associate with a New Year's fairy tale and magic.

To prepare tangerine jam, we need: tangerines - 1 kg, granulated sugar - 800 g, freshly squeezed lemon juice - 50 ml, water - 250 ml.

Cooking method: Wash tangerines thoroughly in hot water, pour over with boiling water, then cool and peel. Grate the tangerine peel on a fine grater. Dissolve about a tablespoon of tangerine zest in cold water. At this time, clean all tangerines from white "veins" (they are bitter), remove the bones, cover with sugar, let it brew for an hour. Put water with zest on fire, bring to a boil, then carefully put tangerines with sugar in a saucepan, cook over medium heat, stirring constantly for about half an hour. Let the jam cool, then add lemon juice and cook for another 20 minutes until tender.

4. Persimmon jam.

Persimmon jam has such a unique and peculiar taste that it is rightfully one of the most delicious options for “winter” jam.

To make persimmon jam, we need: ripe selected - 1 kg, granulated sugar - 600 g, a bag of vanillin and 50 ml of cognac or rum.

Cooking method: very carefully wash the persimmon in cold water, cut in half, remove the seeds and take out the pulp with a teaspoon. The pulp should be obtained from one kilogram of persimmon about 600 g. Next, rub the persimmon pulp through a sieve, add all the sugar, vanillin, simmer for 20 minutes, stirring constantly. Allow to cool, pour in cognac, bring to a boil (alcohol will evaporate, but the aroma will remain), remove the pan from heat. Mix well and refrigerate.

5. Lemon, ginger and honey.

A truly winter jam that warms, boosts immunity and even promotes recovery in the early stages of colds, this is lemon, ginger and honey jam. This is such a vitamin jam that even its wonderful taste pales a little before its benefits to the body.

To make jam from lemon, ginger and honey, we need: large lemon - 3 pcs., ginger root - 100 g, honey - 200 g (light).

Cooking method: rinse lemons and ginger thoroughly with hot water, peel ginger root. Cut the lemons into large pieces along with the peel, remove the seeds. Cut the ginger root into small pieces, add to the lemons. Mix ginger and lemons with a blender until a homogeneous mass is formed. Then add honey and mix again. The jam is ready! Its uniqueness is that it does not even need to be boiled. Such jam must be cooled and you can enjoy its peculiar, unforgettable taste.

Jam is made in summer. Moreover, in the right houses, in happy families, they cook it all summer long, which is completely understandable - different fruits ripen at different times. And I still can't imagine summer without a country veranda, of course, with floral print curtains, a sideboard and a large table. Here, on this veranda, grandmother makes jam. And the most delicious summer memory is flat brass basins in which berries in syrup sway in heavy waves, and sweet smells spread around the house, driving all buzzing insects into a frenzy. Wasps were especially eager for jam, they pleaded through the windows and, being unable to overcome the gauze stretched over the window, suffered.

We, the children, also suffered, because they didn’t give us jam, postponing treats until winter. As I now understand, not for reasons of economy, but in an effort to push us towards increased fortification: eat fresh fruits while they are!

However, something came to us in the summer as well, namely a chiffchaff, very airy and light, similar in texture to a soufflé. Here it was necessary to hurry in time and not miss the moment when the jam boils and the grandmother begins to remove foam from it. We loved every kind of it - both hot (you can add it to porridge), and cooled - an independent delicacy, but goes well with bread, tea, fresh milk.

In the microwave oven, the jam will cook by itself, without our supervision. You can cook any fruit in it, 500 g at a time, adding sugar in a ratio of 2: 3 or 1: 2, a drop of lemon juice to enhance the smell, a vanilla pod and citrus zest. Fruits do not caramelize in a microwave oven, as the water evaporates from them gradually, preserving their taste and aroma. In it, you can cook a very small amount of jam, as an experiment, combine different fruits or add spices to them.

I am categorically against the humiliation of making jam with utilitarianism and pragmatism: "berries must be processed, the good should not be wasted." Just winter without jam is incomprehensible, uninteresting and joyless. And if you cook a sleigh in the summer, then making jam is a must. By the way, our mothers were not satisfied with the gifts of the summer cottage, and from the Crimea we always carried baskets with dogwood, which, thanks to its hard glossy skin, easily endured the difficulties of transportation.

Only a person deprived of a flight of fancy can argue that it is easy to make jam: pour fruit with syrup - and go ahead. There are so many nuances and subtleties in this case that it’s impossible to list them all. I made a little mistake - and the berries wrinkled or fell apart, the syrup had a taste of burnt sugar ... And so on. In no self-respecting cookbook you will find a recipe for “just jam” from some “fruit in general”. It will definitely be "jam from ...". Gooseberries, for example, before cooking, you need to “get drunk”, that is, pour it with vodka and hold it in it for two hours. And pierce the cherry with a special fork. And hold the watermelon peels in boiling water. Each fruit has its own approach, and perhaps that is why jam is considered a female art, like lace weaving and cigar making.

Russian sweetness

“Jam” is an old Russian name, denoting berries, fruits, nuts, some vegetables and flowers cooked in a sweet medium (honey, molasses, sugar syrup). Only Russian national types of sweets are called jam, in contrast to French (confiture), English (jam), Middle Eastern (fig), Central Asian (cue), Ukrainian (jam). The great culinary historian William Pokhlebkin recommended determining the readiness of jam not by cooking time, but by other signs: the disappearance of foam; transparency of the syrup; transparency of the "body" of the berry or fruit; the strength of the syrup drop (should not spread on a saucer); the strength of the syrup thread (a drop of syrup between the thumb and forefinger should, when spreading them, stretch into a strong, tear-resistant thread).

PHOTO JEAN-LOUIS BLOCH-LAINE FOR PSYCHOLOGIES FRANCE

For some reason, it is believed that men are indifferent to jam. Hard to believe. Suffice it to recall Carlson drinking a jar of jam in one gulp. Indeed, representatives of the stronger sex can consume large doses of jam, which is generally not accepted, because this is not food, but a delicacy, and it should be eaten from a special dish designed specifically for jam - rosettes.

Cook new. Only from winter fruits. For example, from red grapefruits. This choice of fruit is not accidental. In winter, most of them only pretend to be healthy and tasty, but in fact they are deprived of all the most valuable things. Grapefruit is not like that. Under its thick and reliable skin, everything is fair: a lot of vitamin C, which protects against colds and flu and slows down the aging process. Regular consumption of grapefruits can get rid of unhealthy complexion and skin problems. Grapefruit, cut in half and baked with cinnamon and sugar in the oven, helps to overcome stress and depression. Grapefruit is a wonderful source of vitamin PP, which helps to cope with fatigue and insomnia, and vitamin D (especially necessary for children and the elderly). Grapefruit contains pectin, which removes excess cholesterol from the body and normalizes metabolism, as well as lycopene, which helps to cope with toxins, toxins and unfavorable ecology.

Therefore, I advise you to buy three fruits - two for jam, and one to eat in the process of preparation. The jam recipe is simple, and the result is guaranteed. Anyone can make this jam.

Red grapefruit jam with fresh mint

Preparation time: 15 minutes + 13-14 minutes for simmering.

For 250 g of jam: 2 red grapefruits

• 200 g sugar z sprig of mint or lemon balm
• 1/2 tsp pink pepper berries

Wash the grapefruits thoroughly, remove a little zest (one and a half teaspoons) with a sharp knife. Then peel them, separating the pulp from the white membranes, and divide each slice into 3 pieces (about the size of a teaspoon). Put 300 g pieces of pulp in a glass saucepan (diameter 20 cm) for the microwave oven. Add the sugary zest pieces, stir and microwave. Cook for 13 or 14 minutes, depending on how thin you prefer. Pour hot jam into a jar, adding pink pepper berries, which will favorably emphasize its color and set off the taste with a pleasant note of light spice. Garnish with a sprig of mint or lemon balm, lowering it along the side of the jar to about the middle. Store the jam in the refrigerator as it is low in sugar.

delicious sweet preparations for the winter - jam, jam or jam, are very popular among housewives. And this is no coincidence, because they will always help out in difficult times by supplementing the usual tea drinking with a fragrant delicacy, they are also well suited as a filling for various homemade pastries, and you can also make a delicious fruit or berry drink from them.

Therefore, if you have the opportunity, do not be lazy and be sure to save another jar of delicious sweet preparations for the winter, and we will help you with this and tell you some interesting recipes for their preparation.

So, preparations for the winter, jam raspberry.

Fresh raspberries - five hundred grams;
- granulated sugar - five hundred grams.

1. Raspberries must be sorted out, damaged and crushed berries removed, and then rinsed under running cool water, overturned in a colander or sieve, drained and placed in a fireproof bowl.

2. Pour all the sugar into another refractory bowl and send both bowls to an oven preheated to 175 degrees for twenty to thirty minutes.

4. Then gently mix the raspberries with the syrup and arrange everything in pre-prepared clean and dry glass jars and leave to cool.

5. When the raspberry jam has cooled, cork it in the same way as before and store it in the refrigerator or in a very cold cellar.

Preparations for the winter, apple jam with dried apricots.

Required ingredients for jam:

Ripe apples - three kilograms;
- granulated sugar - two and a half kilograms;
- dried apricots - one and a half glasses;
- lemon - one fruit;
- distilled water - half a glass.

How to make jam.

2. Squeeze the juice from one lemon and sprinkle chopped apples generously with it so that they do not turn black after a while.

3. Rinse dried apricots well with running warm water and cut into small pieces.

4. Dilute sugar in water and cook syrup from this.

5. It is necessary to add pre-prepared apples, dried apricots to the boiling syrup, mix everything thoroughly, bring to a boil and immediately remove from heat.

6. When the jam has completely cooled down, it is necessary to put it on the fire again and bring it to a boil again, then reduce the heat to a minimum and boil for another thirty minutes until fully cooked, not forgetting to remove the boiling foam from the surface with a slotted spoon.

7. Ready, hot jam should be poured into prepared, necessarily sterile glass jars, rolled up, cooled and just like

Wash everything well. Blanch tangerines in boiling water for 2-5 minutes, remove, cool. 1/2 cut together with the skin, 1/2 disassemble into slices. Boil carrots for 10 minutes. Drain, refrigerate. water for 2 minutes, drain. Clean up. Cut into cubes. Scroll the beets in a meat grinder.

Mix tangerines with carrots. It turned out very nice. I would leave it that way, but I have to move on.

Add beets, mix everything and add 0.5 kg of sugar. Since I did all this almost at night, and in the morning I went to work, I put everything in the refrigerator until the evening.

In the evening I took it out, looked - fu, scary, however!

From the remaining sugar 1 kg + 1 tbsp. I boiled the syrup with water (just boiled it), poured what was in the pan, and set it to boil. Boiled for about 30 minutes. In the middle, I added a lemon, cut into pieces, along with zest. 5 minutes before the end of cooking, I added 1/2 tsp. spices.

What happened, she poured into jars and left until the morning to finally understand what happened for the taste, color, smell and consistency.

In the morning I made the following conclusions: the most successful is color and beets. The color is a rich pink. And the pieces of beets resemble pieces of grated currants. I didn’t like the fact that the jam turned out to be liquid (I don’t like that), a clear aftertaste of boiled carrots, which, of course, is interrupted by tangerines, but you need to get used to this taste + there is a clear bitterness.

Having drawn conclusions, I decided to cook the jam, which was done. The total cooking time must be at least 60 minutes. The result made me happy. The jam has become like jam: thicker, the color has changed to closer to cherry, the taste of boiled carrots has practically disappeared, bitterness is noticeably less felt. The quality of the carrot cubes, beetroot pieces and tangerine flavor is unaffected.

However, everything is up to you. If you like a more liquid version, you are not bothered by the taste of carrots - you can leave everything like that. You can change the composition of the seasoning - also as you like.
I was more satisfied with the option that turned out the second time.

Thank you for your attention.
I look forward to your feedback, and good luck to those who decide to repeat.

What can you make unusual jam from? Recipes inherited from mothers and grandmothers are not always the most original, but you want something unexpected. Well, in fact, you won’t surprise anyone with a jar of currant or you will not be proud to put such a treat on the table.

And then what to prepare for the winter, so that it would be interesting to cook it yourself, and it’s not a shame to show guests? In this article, we have collected the most amazing recipes. To be honest, not all types of unusual jam are listed here: after some thought, I had to abandon the famous onion confiture - after all, it is better not to prepare this delicacy in the winter, but to cook it in small portions, the famous sweet dish from unripe walnuts has not yet been included in the top - it is difficult to cook due to the lack of the necessary ingredients in most regions of Russia. Assorted fruit jam was also removed from the list - unusual and surprisingly tasty, but inaccessible to most people because of the high cost of the necessary components even in season.

Oh jam

"Preserve" is an old Russian term for boiled food made from berries, nuts, fruits or flowers based on honey and molasses - there was no sugar then. Our ancestors were very good at stocking up for the winter, including sweets. In the absence of honey or molasses, the berries were simply boiled down heavily, and then used as a filling for pancakes and pies, or drinks were prepared - fruit drinks, broths and compotes. And when sugar appeared in Rus', they began to make jam from everything - carrots, radishes, pumpkins, green tomatoes, dandelions, etc. Candied fruits were served at the table only in rich houses, such products were not available to ordinary people. Although noble gentlemen often used unusual jam - from cucumbers, nuts or hot red pepper. So those types of jam that seem original to us were actually well known to our ancestors.

What to roll in jars in spring

It is generally accepted that harvesting in the winter should be done in the fall, when stores and on their own plots are full of berries, fruits and vegetables. But in fact, you can cook a sweet delicacy in early spring, for example, from sorrel, mint or dandelions.

Unusual jam from mint and lemon

List of ingredients:

500 g fresh mint leaves without stems;

1 kg of sugar;

1.5 lemons;

1 liter of water.

Recipe. Chop the mint, cut the lemons along with the peel. Add water and boil for 10-15 minutes over low heat to avoid reducing the volume of the broth. Then cool, filter and add sugar. The resulting syrup should be simmered over low heat for about two hours.

The taste of this delicacy will turn out to be mint-lemon, while without cloying sweetness, since this recipe used half the recommended amount of sugar. The color will also be pale, so you can add a drop of food coloring - green or yellow.

Assorted jam unusual

When housewives think about original preparations for the winter, they most often come up with the idea of ​​​​making assorted dishes. And not just an ordinary mixture, but something absolutely incredible. There are actually a lot of options: cherries stuffed with pine nuts, eggplants with walnuts and cinnamon, a mixture of peaches, apples and lemon, blackcurrant with rhubarb, etc. But the most original of all this not a small list is currant jam with almonds and hot pepper.

List of ingredients :

3 kg of ripe red currants;

400 g almonds;

1 kg of sugar;

2 large or 3-4 medium chili peppers

Recipe. We sort out and wash the berry. Grind through a sieve to get a homogeneous mass. Mix the berries and sugar and set to cook over low heat. Add peeled unroasted almonds and chopped dry or fresh hot peppers. Cook for 1.5 hours, after which the delicacy is ready.

List of ingredients:

1/2 kg of green tomatoes;

650 g of sugar;

1-2 grains of cardamom;

3-4 g cinnamon.

Recipe. Rinse small green tomatoes and boil for 12-15 minutes, then drain the water. Prepare sugar syrup and dip vegetables into it, let it brew for at least 3 hours - the tomatoes should be saturated with sugar. Then cook on low heat for 20 minutes, cool and let it brew for another 2-3 hours. These steps must be repeated 3 more times: impregnation, boiling, cooling, impregnation again, etc. At the last stage, cook until cooked, and lower the bag of spices into the syrup (it is thrown out later).

How to surprise with ordinary strawberries

It seems that there is nothing more banal than But with this berry you can cook a lot of original dishes with interesting flavor combinations. For example, you can cook sweet strawberries with vanilla and black pepper.

List of ingredients:

0.5 kg of strawberries;

0.5 kg of sugar;

1 st. l. lemon juice;

1.5 g vanillin (fresh vanilla is better, but this is a rather expensive component, so we use a substitute);

1/8 tsp ground black pepper.

Recipe. Sort the berries, wash and sprinkle with sugar and vanilla. Let it brew until the strawberries begin to release juice. Add the rest of the ingredients, while it is better to grind the pepper yourself from the peas or take it from a new pack (fragrant, not exhausted). Then cook as usual: either “five minutes” for those who like liquid jam, or about an hour for those who prefer a thick mass.

Unusual currant jam

Currant is the best berry for making "raw" jam, that is, the product turns out to be as natural, fortified and very fragrant as possible. But this recipe is too simple and obvious, so we will tell you how to make blackcurrant ginger jam. And it is unusual because an unusually large amount of ginger is used here, about 1/5 of the weight of the berries.

List of ingredients:

500 g of blackcurrant;

100 g of ginger;

300 g sugar.

Recipe. Boil like regular jam, but add thin slices of ginger at the beginning of the process. This is a very unusual jam for the winter - sweet and tart, not for everyone. But such a delicacy is a wonderful tool for the prevention of colds and flu.

Flower jam

From the flowers you can make an unusual tasty jam. Here, no one limits the imagination: in the East, a sweet delicacy is prepared from rose petals, in Asian countries - from lotus and chrysanthemums, and in Russia - from spring dandelions. But in this list, we left room for interesting and unusual, but at the same time affordable recipes. So let's get acquainted with the original jam from lilac flowers and grapefruit.

List of ingredients:

300 ml of lilac flowers;

350 ml of lilac for infusion;

250 ml of boiling water;

1 cup of sugar;

1 st. l. pectin;

Juice of one grapefruit.

Recipe. Collect lilac flowers - only buds, without green parts. Divide into two parts, pour one with boiling water and let it brew for at least 7-10 hours. Then separate the liquid from the petals and, based on it, prepare a syrup with the addition of pectin. The syrup should be boiled for 15 minutes, after which grapefruit juice and the remaining lilac flowers are added to it.

It turns out surprisingly fragrant pink jam, sweet-sour and very tasty. This unusual jam for the winter will remind you of summer even in the most severe frosts.

delicious plum

According to most housewives, plum is very good on its own - in jams, compotes, salads, and adjika. In general, hundreds of tasty and healthy preparations for the winter are made from this wonderful berry. But you can also make unusual plum jam.

List of ingredients:

0.5 kg plums;

5 g pectin;

1 st. Sahara;

1 st. l. Roma;

10 g fresh ginger;

- ½ bar of dark chocolate;

30 ml of water.

Recipe. Cook as usual, but when the mass boils, you need to add rum and grated ginger, and then stir in the melted dark chocolate. Boil over low heat until thickened.

This unusual taste and light note of ginger will cheer up the whole family on long winter evenings. Fans of chocolate and fruit combinations will be delighted with such a filling for pancakes or pancakes.

amazing apples

Unusual apple jam is very easy to prepare. It's just that these fruits are versatile, and they can be combined with anything, for example, with kiwi.

List of ingredients:

4 things. kiwi;

5 pieces. medium apples;

600 g of sugar;

Juice of one lemon;

15 ml of water.

Recipe. We clean the apples, cut them into cubes and pour over the lemon juice so that they do not darken. We remove the skin from the kiwi and cut the fruit into cubes, add to the apples. Add water and sugar and let it brew for 2 hours. Then bring to a boil and cook for another 40 minutes.

The finished product smells very good, and the taste is just delicious!

original pears

Unusual pear jam with ginger is becoming more and more popular - the delicacy has a sweet and spicy taste and goes well with both meat and desserts.

List of ingredients:

4 things. dense pears;

0.5 kg of dense grapes;

Juice of one lemon;

- ½ st. l. fresh ginger;

1 star anise;

3-4 carnation flowers;

250 ml of water.

Recipe. Pears wash, peel, cut into halves or 4 parts. Seeds and tails can not be removed - with them the jam will look more interesting. Drizzle half of the lemon juice over the pears. Grapes and pears put in a container with thick walls, pour water and put on medium heat. After boiling, cook for 20 minutes, after which the fruit is removed from the water, and the liquid is filtered so that there are no seeds, fallen tails, etc.

On the basis of pure fruit water, make a syrup with the addition of all seasonings, pour fruit into it and add the second half of lemon juice. Cook on the lowest heat for 20 minutes, then put to rest for 6-7 hours. Repeat these procedures 3-4 times: it takes 2-3 days to prepare an unusual pear jam, then the pears will become glassy, ​​and the syrup will acquire a rich, beautiful color.

Pine cone jam

Although this is a healing delicacy, we still included it in the top of the most original recipes.

List of ingredients:

200 g of a young pine cone (collect in May);

1 liter of water;

0.5 kg of sugar.

Recipe. We boil the cones for 15-20 minutes. We prepare sugar syrup and dip the boiled cones into it. Then cook on low heat for half an hour, and the jam is ready. Sometimes this dish is prepared without cones, on the basis of one coniferous decoction.

The resulting delicacy is used to prevent colds, treat asthma, fatigue syndrome and a number of other diseases.

The most unusual jam

Who could have come up with the idea of ​​making garlic jam? After all, this vegetable has such a specific aroma and taste that it cannot be imagined as a dessert! But nevertheless, such jam exists, moreover, there are many recipes for its preparation and recommendations on what exactly to eat it with. Here we will not write about medicinal garlic jam, which you need to eat a spoonful a day to prevent colds, but we will talk about a real sweet delicacy with an original taste that can be used as a sauce for meat dishes or as a regular jam for sandwiches.

List of ingredients:

300 g of baked garlic;

- ¾ cup sugar;

300 ml of water;

ground nutmeg;

Recipe. Peel and cut the garlic in half, and then bake in the oven at 180-200 ° C. Cooking time - 18-20 min. Then make syrup from water and sugar, add spices to it and lower the baked pieces. You need to cook until the syrup begins to thicken, but not until caramelized.

Harm and benefit

Is it good to eat jam? Everything is not so clear here. On the one hand, in jam, even boiled many times, some vitamins (groups B and E) are preserved, there is fiber, so such food is useful for the body as a whole and for the stomach in particular. But on the other hand - extra calories, damage to teeth and, in some cases, increased acidity. So you can and should eat, but not liters.

But jam improves mood - this is noted by all doctors. Raspberry is the most useful: it treats colds, contains useful folic acid, cleanses the circulatory system, normalizes blood pressure, has a beneficial effect on the stomach and intestines after stormy feasts, improves complexion and helps maintain skin elasticity. And so it happened that raspberry jam is unusual, although it seems that it cannot be simpler.