Jam: ordinary and unusual recipes. We make delicious jam

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 in small portions, the famous sweet dish from unripe walnuts was not 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 everybody. 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.

Jam is a fruit and berry confectionery product made by boiling raw materials in sugar or sugar syrup, while maintaining the shape of berries and fruits.

Jam differs from jams and jams in the absence of a jelly-like consistency. The product syrup must be liquid. Berries and fruits should be evenly saturated with syrup, make up 45-55%, they should not be shriveled and boiled.

Depending on the type of berries and fruits, jam cooking can be single or multiple.

Jam is one of the most popular types of homemade preparations. There are a huge number of jam recipes that allow you to save the harvest.

Jam is a favorite delicacy of the sweet tooth, an indispensable winter dessert. How pleasant it is to drink a cup of hot tea with fragrant jam melting in your mouth! Jam is loved for a variety of tastes and a beautiful view - this is the amber-honey beauty of the color of the sun and summer.

But what if the usual jam, strawberry, apple or cherry, is already tired and you want something new, interesting, unusual?
Apparently, someone still got the idea to try to make jam from unusual ingredients. It is difficult to say who it was, but, undoubtedly, these people had an original taste and liked to experiment. The result of their efforts was a pleasant surprise. It turns out that a combination of seemingly incongruous ingredients can be incredibly tasty and, moreover, also healthy. There is such a jam that you need to dare to taste it. But those who dare will not regret it: the unusual jam is in no way inferior in taste to the one we are used to.

What can be jam?

Non-standard jam can be very different, combinations of components - the most unexpected. If we take into account the raw materials from which the jam is prepared, then it can be divided into the following types:
-vegetables;
- non-standard components;
-familiar fruits and berries, but with unusual additives.

vegetable sweetness

Is it possible to cook sweetness from vegetables? Why not! No matter how strange it may sound, but vegetable jam is in no way inferior to fruit jam in taste. In addition, vegetables contain many vitamins and minerals, so vegetable jam is also useful. The only thing to remember is that vegetables, unlike berries, usually do not have a sour taste. Therefore, acid must be added to vegetable jam.

What jams are made from vegetables:

Pumpkin
Pieces of pulp are boiled in a thick syrup, the jam turns out to be a rich orange-amber color, with a pleasant taste and aroma. For sourness, at the end of cooking, add a lemon or orange, you can along with the zest. If you make jam according to a different recipe - fill it with sugar, and not pour it with syrup - then the pieces will not retain their shape, and we will get delicious pumpkin jam.

Zucchini jam
Who would have thought that an ordinary unleavened zucchini in jam would acquire the taste of pineapple? Surprisingly, it is. If you acidify it with lemon or cherry plum, you get an exquisite dessert - elastic, translucent cubes just melt in your mouth!

Eggplant jam
Surprisingly, such a recipe exists, it is traditionally used in Georgian, Armenian and Bulgarian cuisines. Eggplant has a very suitable structure for jam: they contain gelling agents. If the fruits are cut into thin petals and boiled in syrup, we get candied fruits, which can be successfully used to make decorative roses for baking. Lemon or citric acid, various aromatic spices are added to eggplant jam.

carrot jam
Beautiful, bright, fragrant, with a rich taste. You can chop the carrots or cut into larger ones - slices, circles. If the pieces are dried and sprinkled with powdered sugar, you will get delicious and natural candied fruits.

Tomato, bell pepper, onion jam
These types of jam also have the right to exist, but their taste is so unusual that you can’t serve it with tea. But they are in harmony with meat and fish dishes. Caramelized onions and pepper confiture occupy a worthy place in modern haute cuisine.

Sweet healing exotic

Sometimes so unusual ingredients are used for jam that it can rightfully be called exotic. I recall the words of a song from the cartoon about Masha and the Bear: “What is born in the garden, what grows on a tree, everything will come in handy for business and fall into jam.” The value of such jam is in its usefulness. Seemingly strange ingredients make it a truly healing product. In addition to its benefits, it is distinguished by its richness and intensity of taste.

Rose petal jam
When tea roses and wild roses bloom wildly in May-June, it becomes possible to prepare a chic dessert. The petals are collected, ground with sugar or left whole and boiled in syrup until thick. This jam is a little sugary, but it has a magical aroma, the petals creak interestingly on the teeth. It has many healing properties, for example, it helps to calm down, improves immunity, and has a beneficial effect on the endocrine system.

Dandelion jam also known as dandelion honey. It is made from flower baskets of the plant, boiled with sugar. At the end of cooking, it is filtered and a thick yellow syrup is obtained. There are many recipes for dandelion jam: you can add lemon, orange, pectin, it will be delicious. This "honey" is good for coughing, diseases of the bronchopulmonary system and liver.

Unripe walnut jam
It is made from waxy nuts when their shells are still soft and the core is already formed. Such fruits are boiled whole, boiled in syrup, they become shriveled, similar to prunes. Its taste is very interesting, it is not for nothing that jam is held in high esteem by the most demanding gourmets. It is rich in iodine and other trace elements, useful for the thyroid gland, blood vessels, and supports immunity.

Jam from young pine cones
Green cones are suitable for harvesting, very soft, not having time to stiffen. This jam has a strong coniferous aroma. In winter, it will help cure cough and strengthen the body's defenses, it can be given to children.

Jam from flowers of white acacia, elderberry or lilac
Prepared from freshly harvested raw materials. At the end of cooking, it is filtered, there are no flowers left in it, but the meaning is not in them - it turns out a thick, fragrant, rich syrup. This flowery delicacy can be eaten as a regular jam, or taken as a medicine: it will replace cough syrup and replenish vitamins.

Rhubarb jam- very tasty, slightly sour, with elastic pieces. It has a very rich vitamin and mineral composition, it has a slight laxative effect.

An old recipe in a new way

If you don’t like such bold experiments, then you can make the most ordinary jam become unique. To do this, you can add a new component to your favorite ingredients, with which the taste of jam will change beyond recognition. When cooking jam from fruits and berries, vanilla sticks, ginger, cinnamon, peppercorns, citrus zest will amazingly shade them.

For example:
In pear jam you can add poppy, ginger, cardamom or vanilla; In pear jam- coffee and cognac;
Try boiling pears in halves in honey, rosemary and thyme syrup.
Add a bar of dark chocolate at the end of the boil in plum jam, or white - in strawberry.
Add almond marzipan and dark chocolate to cherry confiture.
Put nuts or kiwi.
In strawberry jam throw in mint leaves and a few black peppercorns.
Quince jam diversify with orange and cinnamon.
Weld Cherry jam with carrot slices.
Before cooking large apricot jam, carefully, without cutting into halves, pull out the seeds, chop them with a hammer, pull out the “nuts” and put them in apricots.
Do apple jam with orange peel and nuts, vanilla and star anise.

A little advice: if you decide to cook some original jam according to a proven recipe, cook more, do not be afraid - there will be no end to those who want to try something new and extraordinary. You will see how quickly it will end, because it is always a pleasure to treat your loved ones with something new, interesting and tasty, especially if it is made by yourself. So feel free to experiment!

As you understand, we can’t put all the recipes here, but we publish the most popular of the unusual ones:

JAM FROM WALNUTS

Ingredients:
1000 pcs. walnuts, 3 kg sugar, 10 g ground cloves, 10 g ground cinnamon, 5 pcs. cardamom.

Cooking:
Unripe walnuts are peeled, poured with cold water and left for 6 days, changing the water 3-4 times a day, until the nuts become dark in color. After that, drain the water, and immerse the nuts in lime water and soak in it for a day, stirring occasionally. Lime water is prepared from 0.5 kg of quicklime, which is poured into 5 liters of cold water, stirred and strained through cheesecloth. Rinse the nuts thoroughly with cold water, then dip into boiling water with the addition of alum (75 g of alum per 5 liters of water). Boil the walnuts for 10 minutes, then put them on a sieve, transfer them to a bowl with cold water and soak in it for 1 hour. Prepare sugar syrup. Put nuts in hot syrup, add cloves, cinnamon, cardamom (in a gauze bag), boil, remove from heat and leave for a day. This operation should be repeated 3 times, then boil the jam until tender, removing the bag of spices.

JAM FROM GREEN WALNUTS WITHOUT LIME

This recipe is also called Bulgarian jam. It is very easy to make and the taste and texture are amazing. Nuts are “hardened” by alternating, then they will be soft inside, but will perfectly retain their shape.

Ingredients:
1 kilogram of milky walnuts
900 grams of sugar
Glass of water
10 grams of citric acid.

Cooking method:
Wash the nuts, peel off the films and dip in a solution of citric acid for an hour. Solution - 5 grams of lemon per liter of water.
Then boil water and start hardening the nuts. Dip them in boiling water for five minutes, then return them to cold water for the same amount.
Repeat the manipulation at least seven times, the more the better.
In parallel, you can put the syrup to boil by mixing water and sugar.
When the solution boils and the nuts are sufficiently hardened, place them in syrup and cook for at least half an hour.
Check the readiness of the nuts - they should be soft inside. Add lemon juice, bring to a boil.
Pour hot into jars and cork with iron lids. You can also remove it under ordinary lids, then the jam in the jars should cool well, and only then you can close it.

WALNUT JAM WITHOUT LIME WITH CINNAMON

This recipe can be considered basic. The composition of spices is not strict, you can change as you wish. The jam should turn out to be quite dark in color, the nuts themselves are almost black. A thick aromatic mass is an indicator of the readiness of a future delicacy.

Ingredients:
100 walnuts of milk ripeness;Sugar two kilograms;Five glasses of water;Five pieces of cloves and cardamom;A full teaspoon of ground cinnamon.

Cooking method:
Wash young nuts, peel off films, pierce the ends with a thick needle and pour water over.
Keep for 10 days, changing the water two to three times a day.
Then start making jam. First, prepare the syrup: boil sugar and water.
Slightly dried nuts are placed in the syrup.
When it boils, hold for five minutes and remove from heat. Cool down.
Repeat two more times. The second time, put spices in a container with jam - you can in a bag. Pull out a third time.
After the last cooking, pour the mass into clean jars and roll up. Turn over, leave wrapped for a day, put in the cold.

LEMON WALNUT JAM WITHOUT LIME

Lemon note diversifies the sweetness of nut jam. According to this recipe, it will turn out to be thicker than the previous one, since less water is taken for the syrup.

Ingredients:
Walnuts young 100 pieces; Sugar two kilograms; Two glasses of water; 1 large lemon; Cloves optional.

Cooking method:
Soak the nuts for ten days, after removing the skin and piercing each on both sides. Don't forget to change the water often. This is done to get rid of the inherent bitterness of walnuts.
Boil water and throw in the nuts so that they are completely covered. Cook until soft - should be pierced with a fork.
Drain and leave to dry slightly.
In the meantime, make syrup with water and sugar.
When the mixture boils, place nuts and spices in it.
Squeeze the juice from the lemon and add to the future jam.
Bring the mixture to a boil over low heat, turn off, cool.
Repeat the process again and again. For the third time, cook until the nuts are fully cooked, that is, until dark in color.
Pack in jars, roll up, keep covered for a day and put in storage.

JAM "SEPARATE" FROM WALNUT WITHOUT THE USE OF LIME

The essence of the preparation of this jam is that the syrup is cooked separately. It turns out the mass is very thick, and thanks to the spices - especially fragrant.

Ingredients:
A kilogram of unripe walnuts; Sugar half a kilogram or a little more; Glass of water; A pinch of vanilla and cinnamon.

Cooking method:
Prepare the nuts - wash, peel, soak for ten days, changing the water.
Make syrup from sugar and water.
Put the spices in the syrup and pour the nuts, cool to a warm state, mix.
The next day, strain the syrup, boil it, cool, reconnect with nuts.
So repeat a total of four times, the syrup should be getting thicker.
On the last day, put the syrup with nuts on the fire, cook for about ten minutes, quickly pour into containers and close.

JAM FROM WALNUTS IN UKRAINIAN

Lemon flavor and spicy clove aroma fill the walnuts boiled according to this recipe. It is prepared in several steps, but cooking does not cause any special difficulties.

Ingredients:
Kilogram of nuts: Kilogram or slightly more sugar; large lemon; 7-10 cloves; Two glasses of water.

Cooking method:
Peeled washed nuts of milk ripeness are soaked for a week in clean water with the addition of citric acid. Change the water twice a day.
Rinse the nuts well, pierce with a thick needle and boil for 20 minutes in water.
Pull out into cold water, cool.
Make syrup by boiling water and sugar.
Put nuts in syrup, boil for five minutes, turn off.
After cooling, repeat the procedure, and then again.
For the fourth time, bring the jam to a boil, reduce the heat and keep until the fruits are ready. Check them with a fork - it should pass well.
Put hot jam in storage containers, roll up, keep warm for a day and put in a cold place.

Ingredients:
1 kg of rose petals, 6 kg of sugar, 8 g of citric acid.

Cooking:
Tea rose petals are used for jam. Cut off the lower white part of the petals with scissors, remove the dried petals. By shaking and sifting through a sieve, separate the pollen from the petals. Rinse the rose petals prepared in this way in cold water, put in a bowl for cooking jam, pour 2 liters of cold water, bring to a boil and cook for 5 minutes. After that, add sugar and boil the jam until tender. In order to preserve the natural color of the petals and prevent sugaring, citric acid must be added during the cooking of the jam.

Plum jam with ginger in a slow cooker

Ingredients:
50 ml of pure water; sugar - 750 g; ginger root - 9 g; 900 g ripe plums.

Cooking method:
1. Sort the plums, removing spoiled and unripe fruits, wash and put on a towel to dry.
2. Break each plum in half and remove the pit.
3. Put the plum halves into the multicooker bowl. Pour in water and activate the "Frying" mode for seven minutes. Cook plums with a lid.
4. Transfer soft plums and separated juice to a bowl. Blend everything with an immersion blender until pureed. If there is no blender, grind everything through a sieve.
5. Peel the ginger root, chop on the smallest grater and add to the plum puree. Add sugar and stir. Activate the "Steam" mode and cook with the lid closed for 25 minutes.
6. As soon as the mass boils, remove the foam and cook without closing the lid and stirring constantly. Pour hot jam into sterile jars and seal tightly.

Plum jam with cocoa powder

Ingredients:
2 kg plums; kilogram of sugar; 10 g vanillin; 100 g cocoa powder.

Cooking method:
1. For jam, elastic, not overripe fruits are needed. Rinse the plums thoroughly under the faucet. Lay them out on a towel and pat dry. Break the fruit in half and remove the seeds.
2. Transfer the prepared plums to a basin and pour in all 500 g of sugar, mix and leave for a day so that the fruit releases juice.
3. Mix the remaining sugar with vanilla and cocoa. After a day, pour the plums with this mixture, mix and cook, stirring regularly, over low heat, forty minutes.
4. Pack hot jam in prepared glass containers, seal it hermetically, turn over and cool completely. Store jam in a cellar or pantry.

Plum jam with spices and wine

Ingredients: 40 g almonds; 5kg plums; 2 kg 100 g sugar; cinnamon - 4 g; 1 g cardamom; white wine - 400 ml.

Cooking method:
1. Wash ripe plums thoroughly, break them in half and peel them from the stones. Transfer the plum halves to a wide bowl.
2. Pour the contents with sugar and leave for 12 hours so that they let the juice flow. Pour in wine and season with cinnamon.
3. Grind the cardamom grains. Add cardamom to the plum mixture. Put the basin on low heat and cook, stirring constantly, until thick.
4. Shortly before the end of cooking, add whole almonds to the basin. After about seven minutes, pack the jam in a small glass container. Roll up hermetically with lids, having previously doused them with boiling water, and put them in storage in the cellar.

Raspberries grated with sugar and currants

Ingredients:
raspberries - 800 g; sugar - 1 kg 300 g; black currant - 200 g.

Cooking method:
1. Sort the currants, tear off the tails, put on a sieve and rinse under running water. Leave the berries to drain all the water.
2. Sort raspberries, remove leaves and spoiled berries. Pour the raspberries into a wide bowl with water and leave for a couple of minutes. Drain the water and put the berries on a sieve to completely get rid of moisture.
3. Smash the currants in a blender until puree. Mash raspberries with a crush. Combine the grated berries in one bowl, cover with sugar and leave for several hours, until the sugar is completely dissolved.
4. Mix the berry mixture again. Store the workpiece in the refrigerator, spreading out in sterile, dry jars.

Raspberries with sugar and gelatin without cooking

Ingredients:
dry gelatin - 7 g; kilogram of raspberries; half a glass of filtered water; one and a half kg of sugar.

Cooking method:
1. Sort fresh raspberries, remove leaves and spoiled berries, pour them into a wide bowl of water and leave for a few minutes. Carefully drain the water with the floating debris, and put the berries on a sieve. Wait until all the water has drained.
2. Put the raspberries in a saucepan and cover it with sugar. Remove the dishes with the berries in the refrigerator for four hours. During this time, the raspberries will give juice, and the sugar will dissolve slightly.
3. Then carefully grind the raspberries with sugar with a wooden spoon until a homogeneous mass is obtained. You can do this with an immersion blender.
4. Pour a little water into a small saucepan, pour gelatin into it, mix and leave to swell for 20 minutes.
5. Put the saucepan on low heat and heat the mixture without boiling. Pour the gelatin mixture into the raspberry puree in a thin stream and mix.
6. Pour the washed jars with boiling water and wipe dry. Put the raspberries in the prepared container, tightly close the lids and put in the refrigerator for storage.

"Drunk" raspberries with sugar for the winter

Ingredients:
75 ml of vodka; sugar - kilogram; raspberries - kilogram.

Cooking method:
1. Sort fresh raspberries, remove leaves and spoiled berries. Pour them into a wide basin and cover with sugar. Stir, cover with a towel or lid to keep dust out. Leave for ten hours.
2. Raspberries will give juice, but all the sugar will not melt. Stir the raspberries every two hours and leave to infuse further, covered with a lid.
3. Wash the jars with soda, then rinse thoroughly and put upside down on a clean towel to dry. Then sterilize and wipe them dry.
4. When the sugar is completely dissolved, pour in the vodka and mix thoroughly again. Arrange the raspberries in jars to the very top. Hermetically roll them up with boiled lids and send them to the cellar for storage.

Jam - assorted cherries with garden berries

Ingredients:
Sweet cherry - 1 kg Mix of berries (strawberries, red currants, etc.) - 1 kg; Sugar - 2 kg; Water - about 2 cups; Zest of half an orange

Cooking method:
Rinse all the berries very carefully, first in a bowl, and then with running water. Remove seeds, leaves, twigs.
In an enamel pan, heat water, into which then add sugar and chopped orange zest. Heat until it boils, stirring constantly to prevent the syrup from burning.
Place the berries in a bowl for cooking. Pour them with boiling syrup, put on medium heat and bring to a boil, but do not boil.
Let stand for at least 6 hours, then put on fire again and bring the jam to a boil. Boil for 5 minutes and leave for another 6 hours, then repeat the procedure.
Arrange still hot jam in sterilized jars and close with lids. It is better to store the workpiece in the refrigerator.

pickled cherries

Ingredients:
Cherries - about one and a half kilograms (as much as it takes to fill the jars); Sugar - 800g; Allspice - 2-3 peas; Carnation - 2-3 buds; Star anise - 1 star; Cinnamon - a centimeter piece of a stick; Acetic acid - half a tablespoon; Water - 1 liter and 1 glass

Cooking method:
The berries are carefully sorted and washed, cleaned of ponytails.
Grind all the spices with your hands or a rolling pin and pour them into jars.
Arrange cherries in jars.
Boil water in a saucepan (it is better to use enameled) and pour sugar into it. It is better to strain the syrup, then pour acetic acid into it and stir.
Immediately pour the jars with hot marinade, immediately place them in a large saucepan, the bottom of which is pre-lined with a napkin, add hot water so that it reaches the “shoulders” of the jars, and pasteurize the jars covered with roofs, but not rolled up, about 10 (for the floor -liter) or 15 (for liter) minutes at the weakest boil (so that the water only trembles a little).
Roll up the jars, turn them upside down and cover with a terry towel or blanket. Leave it like this until it cools down completely

Canned cherries in the form of marmalade

Ingredients:
Cherries (it is better to choose red or black varieties to make the color more beautiful) - 2 kg; Sugar - 1 kg; Medium sized lemon - 1 piece

Cooking method:
Lemon must be thoroughly washed with a special brush.
Sort the cherries carefully, then rinse and dry thoroughly.
Free the berries from twigs and seeds (you can use a special device to extract the seeds, or you can simply cut each berry and shake out the stone with the tip of a knife).
Pour the berries with a glass of water, mix and let stand so that the berries give juice.
Pour literally a couple of tablespoons of water into a bowl for cooking jam, pour out the cherries and start cooking on the smallest fire, shaking the bowl every now and then or stirring its contents with a wooden spoon or spatula.
After five minutes, puree the contents of the bowl with a blender and add another glass of granulated sugar. Boil again, gradually adding the remaining sugar.
Separately grind the lemon with a blender along with the peel, but preferably pitted. Put the gruel in the marmalade and boil for some more time until the marmalade becomes quite thick.
Arrange marmalade in pre-sterilized jars and cover with sterilized lids.
This preparation must be stored in a cool place.

Canned cherries with spices

Ingredients:
Water - 1 l; Sweet cherries - 1 kg (different varieties are possible, but be sure to select large berries); Citric acid - a teaspoon; Sugar - 2/3 cup (lovers of very sweet can have more); Vanilla - a fifth of a small pod; Cinnamon - a piece about 3 cm; Cloves - a pair of buds; Star anise - 1 star

Cooking method:
Rinse and dry the cherries, free from twigs and pits (you can simply cut and shake out the pit).
Arrange the berries in jars, filling them almost to the top.
Dissolve sugar in water, put spices and boil for 2-3 minutes. Add citric acid.
Bring syrup back to a boil. Pour the berries with boiling syrup, cover (but do not close!) With lids, put in a large saucepan with a napkin at the bottom and pasteurize for 10 (half-liter) or 15 (liter) minutes.
Roll up, put upside down and cover with a thick towel.

Sweet cherries without sterilization with honey

To prepare cherry compote according to this recipe, you don’t even need sugar. It is a wonderful substitute for honey. It also gives the preparation an unusual aroma and a pleasant aftertaste. But it is important that the honey is real, bought in a trusted place. Calculation of ingredients per 3 liters.

Ingredients:
0.35 kg of cherries; 80 grams of honey; 1 tsp lemons.

Cooking:
1. We put the washed berries in sterile jars. You can throw in a cinnamon stick or a vanilla pod. With them, cherry compote is more fragrant.
2. Boil water with honey and lemon for at least three minutes to kill all microbes.
3. Pour the prepared berries with boiling water and seal immediately.
4. Turn over, send under a warm blanket.

Strawberry jam with whole berries in a frying pan

Ingredients:
Calculation for a glass of strawberries - half a glass of sugar; citric acid - 2 g.

Cooking method:
1. Pour a glass of strawberries into a preheated wide frying pan. We pour sand here. Stir constantly and wait until the strawberry-sugar mass becomes more homogeneous.
2. As soon as the sugar starts to dissolve and the strawberries release juice, cut off for 5-7 minutes. Stir constantly and turn up the heat.
3. Add a little citric acid, it will enhance the color of the jam and keep the attractive appearance of the berries.
4. Pour the resulting jam into warm sterilized jars.

French strawberry jam with whole berries

Ingredients:
Strawberries - 2 kg; granulated sugar - 1400 g; half a lemon; orange.

Cooking method:
1. On the eve of cooking, it is necessary to cover strawberries in a flat bowl with sugar, without stirring. Leave it to infuse overnight at room temperature so that it gives up its fragrant juice more generously.
2. We survive lemon juice, do not put lemon zest in jam. We also vigorously survive the orange. The presence of lemon will make the berries more dense. If, during the spin cycle, the pulp of an orange gets into the bowl, do not be discouraged, this will not harm the jam.
3. We send the juice to the berries. Carefully lift the strawberries with a silicone spatula to make it easier to pick up the sugar, and the berry is not damaged.
4. In the cooking basin over medium heat, warm up the mass. Help dissolve the sugar by pushing the spatula in a zigzag motion. Regulate the heat so that there is no intense boiling. Remove from gas after 5 minutes.
5. With a slotted spoon, carefully lay out the hot berries from the basin.
6. After extracting the berries, we light the fire again and boil the syrup so that the jam becomes thick. Adjust the cooking time yourself. If you want to make the jam thicker, then leave to cook for a longer time. You can check the readiness of the syrup like this: on a saucer with a white bottom, drip a tablespoon of jam. If it spreads, then the syrup is weakly boiled. If the syrup is pulled from a spoon in the form of a thread, this indicates the extreme degree of boiling of the syrup, when it can turn into sugar. If the drop stands and does not drain, the syrup is boiled down.
7. As soon as the syrup is boiled down, use a spatula to return the berries back, as they are not yet fully cooked. We forget about the spatula, we take the edges of the cooking basin with our hands and stir the berries in the hot syrup in a circular motion.
8. We return to the fire and detect 15 minutes.
9. Pour hot jam into jars and roll up.

Strawberry jam with white chocolate

Ingredients:
freshly squeezed juice of a quarter of a lemon; 1 kg of strawberries; 200 g non-porous white chocolate; 50 g vanilla sugar;
a bag of gelfix; 1 kg of granulated sugar.

Cooking method:
1. Sort the strawberries, peel them from the tails and leaves. Place the strawberries in a colander and rinse under cold running water. Transfer the strawberries to an enameled bowl and sprinkle with sugar and gelfix. Leave the strawberries for three hours to release the juice.
2. Gently mix the sweet mass and put the bowl on a slow fire. Bring the mass to a boil and remove the foam.
3. Avoiding intense boiling, remove the jam from the heat and cool completely. The next day, put a bowl of jam on the fire and cook from the moment of boiling for about 20 minutes. Shortly before the end of cooking, add white chocolate broken into pieces and freshly squeezed lemon juice.
4. Sterilize and dry the washed glass container. Pour hot jam into jars, close tightly with plastic lids, cool and store in the refrigerator.

JAM FROM APRICOT FLOWERS

Ingredients:
100 g apricot flowers, 500 g sugar.

Cooking:
Sort out the apricot flowers, rinse and place in an enamel bowl, add sugar, pour water so that it does not cover the petals, and cook until tender (liquid consistency). The same jam can be made from any flowers, the technology is the same.

DANDELION JAM

Ingredients:
200 pcs. dandelion flowers, 1 kg of sugar, 1 lemon, 1 liter of water.

Cooking:
In the early sunny morning, when the dandelion is full of fragrant and valuable nectar, collect the heads of plants (without pedicels), lower them into water, add a sliced ​​lemon without peel and simmer for an hour. Then strain the broth, add sugar and boil for another 1-1.5 hours. Ready jam appearance, taste and smell should resemble honey.

YELLOW PLUM JAM

Ingredients:
1 kg of yellow plums, 1.3 kg of sugar, 200 g of water.

Cooking:
Rinse ripe but unripe plums in cold water, chop in several places with a thin wooden pin, put on a dish, sprinkle with sugar (half the norm) and put in a cool place for 6-8 hours. Boil syrup from the remaining sugar and water, put plums into it (together with juice) and cook over low heat for 30-35 minutes, remove from heat and leave for 5-6 hours. After that, boil the jam until tender over low heat. At the end of cooking, remove the foam and remove from heat.

GRAPE JAM

Ingredients:
1 kg of grapes, 1 kg of sugar, 2-3 g of citric acid, 1 g of vanillin.

Cooking:
Soak fresh grape berries of the same size for 1-2 minutes in hot water (80-90°C). To add flavor and a pleasant color, add one teaspoon of dried cherry stalks to the water. Then put the berries in sugar syrup and leave in it for 3-4 hours. After that, bring to a boil, simmer for 50-60 minutes, remove from heat, leave for a while, then boil, with the addition of citric acid and vanillin, until tender.

ORANGE JAM

Ingredients:
1 kg of oranges, 1.5 kg of sugar, 700 g of water.

Cooking:
Boil oranges in their skins, cool under running water and leave in cold water for 12 hours. Then remove the oranges from the water, divide into 2 or 4 parts, pour over not very hot sugar syrup, leave for 6-8 hours, then boil intermittently 2-3 times until medium thick.

ORANGE AND PLUM JAM

Ingredients:
1.5 kg of plums, 2 oranges, 1.5 kg of sugar, 500 g of raisins, 250 g of walnuts.

Cooking:
Put peeled and minced oranges with peel, plum halves, sugar, raisins into a saucepan and cook, stirring, for about 1.5 hours to get a thick mixture. Then add chopped nuts, mix and cook for another 20 minutes. Arrange the finished jam in hot sterilized jars and roll up.

CZECH PLUM JAM

Ingredients:
1 kg of plums, 1 glass of sea buckthorn juice, 300 g of sugar, 2 tbsp. spoons of rum, 0.5 tbsp. tablespoons ground cinnamon, 5 g vanilla sugar.

Cooking:
This is an old Czech recipe. Wash the plums, remove the stalks, remove the seeds, pour the sea buckthorn juice, put on fire, boil for 20 minutes, add sugar and cook for another 10 minutes. Then add rum, cinnamon, vanilla sugar, mix thoroughly, pour the jam into hot glass jars, sterilize (half-liter - 20 minutes, liter - 30 minutes) and cork.

LEMON JAM

Ingredients:
1 kg lemons, 2 kg sugar, 570 g water, vanilla stick

Cooking:
Cut the rind off the lemons with a sharp knife. Boil peeled lemons in boiling water for 15-20 minutes (use water to make syrup), rinse under running cold water and leave in cold water for 10 minutes. Then take it out of the water, divide into slices, remove the seeds, put a vanilla stick, pour not very hot syrup and leave for a day. After that, boil the jam intermittently until cooked.

NOTE: Because lemon zest is useful and gives piquancy to dishes, it is better to wipe the zest with a fine grater from the lemon and only then peel the lemon from white veins.

JAM FROM PHYSALIS

Ingredients:
1 kg of physalis fruit, 700 g of sugar, vanilla stick. For syrup: 500 g water, 500 g sugar.

Cooking:
Release the physalis fruits from the cups, dip in boiling water and blanch for 2-3 minutes, then remove from the pan and put in a colander to drain the water. Prepare syrup, boil for 3-4 minutes, strain and pour hot fruits in a saucepan. Leave the fruits in syrup for 3-4 hours, covering the pan with gauze, then add 500 g of sugar, gently heat with stirring until all sugar is completely dissolved and cook at a low boil for 10 minutes. After that, remove from heat, stand for 5 hours, add another 200 g of sugar, vanilla and boil a second time for 10-15 minutes. By the end of cooking, a drop of syrup placed on a flat plate should not blur upon cooling, the syrup should flow from a spoon in a dense stream. Pour the finished jam after cooling into clean, dry jars, trying to distribute the fruits and syrup evenly, and tie with foil and parchment paper.

Ingredients: 1 kg. ripe intact figs, 1 kg of sugar, 10 pcs. cloves, apricot kernels, 200 g of water

Preparation: Rinse the figs, chop in several places. Make syrup from sugar and water. Pour the fruits, cloves, kernels with boiling syrup and leave, if in the evening, then until the morning. Then cook over high heat for half an hour, removing the foam. Pour hot into jars and seal. This is delicious!

Ingredients:
1 kg of green tomatoes, 1.3 kg of sugar, 400 g of water, 5 pcs. cloves, 6-8 g cinnamon, 2-3 cardamom seeds.

Cooking:
Sort small green tomatoes, rinse with cold water, and then lower into boiling water and cook for 10-15 minutes. Drain the water, cool the tomatoes, put them in a basin, pour hot sugar syrup over them, let stand for 2-3 hours, then boil for 20-25 minutes, remove from heat and soak in syrup for 2 hours. Repeat the boiling of tomatoes in syrup three times, then cook the jam until tender. To flavor the jam, at the end of cooking, put a gauze bag with cloves, cinnamon and cardamom into the basin, and then remove the bag with spices. Very similar in taste to kiwi jam.

Ingredients:
1 kg of zucchini, 1 kg of sugar, 0.5 cups of water, 1 lemon.

Cooking:
Dissolve sugar and half a glass of water in a jam bowl. Boil the syrup, put in it diced zucchini, peeled and seeds. After the zucchini syrup boils, add the lemon, cut very finely along with the peel, and cook for 45 minutes. (Lemon can also be put at the end of cooking). To taste, this jam resembles pineapple, orange, but not zucchini. Store like any other jam.

CARROT JAM WITH LEMON

Ingredients:
1 kg carrots, 1 kg sugar, 1 lemon, 1 glass of water.

Cooking:
Wash the carrots, boil, peel, finely chop and sprinkle with sugar. With a sharp knife, remove the zest from the lemon, pour over it with boiling water and drain the water. Cut the prepared zest and boil in sugar water for 1 hour until soft. Lemon pulp, cut into thin circles, and boiled lemon zest, put in prepared carrots and cook until the syrup becomes thick and the carrots are transparent.

Eating watermelon pulp, we do not even think about the fate of watermelon peels, but they make amazing jam and not only jam (look here - you will be surprised!)

Ingredients:
1 kg of watermelon peels, 1.2 kg of sugar, 1.5 teaspoons of soda, vanilla to taste.

Cooking:
Remove all edible pulp from thick watermelon rinds, remove the thin upper green rind, cut into small pieces (can be curly) and pierce each piece with a fork. Dissolve soda in a glass of hot water and mix the soda solution with 5 glasses of cold water. Put the prepared pieces of watermelon peels into this solution, close the lid and leave for 4 hours. Put 600 g of sugar in a bowl for jam, pour 3 cups of cold water, let it boil and cook for 10-15 minutes. In the meantime, remove the watermelon peels from the solution, rinse them several times in running water, then dip them into boiling syrup, bring to a boil again, cook for 15 minutes, remove from heat and leave for 12 hours. Then add another 600 g of sugar to the syrup with peels, put on fire again, bring to a boil and simmer for 3 hours. 2 hours before the end of cooking, add vanillin to the jam.

AMAZING ORANGE PEEL JAM "CURLS"

Spiral-shaped orange peels look amazing in baking and just in a transparent jar or rosette served on the table. And of course, the jam itself is also very tasty!

Ingredients:
Orange - 3 - 4 pcs.; Water - 400 ml; Sugar - 300 g; Juice of half a lemon, 6-7 pcs. cloves

Cooking:
Wash the oranges thoroughly and pour over with boiling water to wash off the layer of preservatives from the surface. Cut the oranges lengthwise into 4 parts, each part in half again. Get "watermelon" slices. We remove the pulp, and then cut each slice of the peel in half again, as a result, rather thin strips are obtained.
Place the peel strips in a deep bowl and fill it completely with water. Soak for 3-4 days, changing the water regularly. Then, with a knife, remove the albedo from each strip (the white part on the inside of the peel). We turn each strip into a spiral and string it on a thread like beads. There is an option not to remove the albedo if the orange is thin-skinned. In this case, we turn the spirals before soaking and fill the finished beads with water.
After soaking, boil the zest 3-4 times for 15-20 minutes, each time pouring water. After each boiling, the beads from the zest are poured over with cold water.
Then prepared beads (it turns out about 200 g), pour 400 ml of water, add 300 g of sugar, cloves and cook until the syrup thickens slightly. It should not look like thick jam. It is better to cook in two doses for 15 minutes over low heat, covered with a lid. When the jam is ready, remove the threads from the crusts and lay them out in sterilized jars, close the lids. We store the finished jam in the refrigerator. (recipe).

Note: The same process can weld lemon peel jam. In this case, instead of lemon juice, we take orange juice. Very useful jam!

(with vinegar)

Ingredients:
400 g melon, 800 g sugar, 1 glass of water, vinegar.

Cooking:
Peel the ripe melon from the skin and seeds, cut into small slices, pour table vinegar so that it covers the slices, and leave for 2 days. Then take the melon out of the vinegar and boil it in liquid syrup. As soon as the melon becomes soft, remove it from the syrup, put it in a jar and cool, and continue to boil the syrup until it thickens. Pour the cooled melon with hot syrup, but do not close the jar until the jam has cooled.

MELON IN SYRUP

Ingredients:
5 kg of melons, 4 kg of sugar, 2 lemons.

Cooking:
Wash melons, peel and core, cut into slices about a finger thick, put in water with lemon juice and boil. Then put on a sieve or in a colander to glass the water. Boil a thick syrup, dip a melon into it, bring it to a boil again and leave to stand for a day. The next day, carefully remove the melon slices, boil the syrup and pour it over the melon again. Repeat until the syrup thickens. Then put the melon with syrup into jars and close tightly.

Ingredients:
1 kg pumpkin, 1.4 kg sugar, 500 g water, 1 lemon.

Cooking:
Wash pumpkin, peel, remove seeds and cut into cubes. Dissolve 800 g of sugar in water and boil the syrup, boiling it over low heat for 10-15 minutes, then put the prepared pumpkin into the syrup, bring to a boil and, after boiling for 5 minutes, leave to infuse for b-8 hours. Then again put the dishes with jam on the fire, boil, add the remaining sugar, lemon juice and zest, and after the sugar has completely dissolved, again put it to infuse for 10-12 hours. For the third time, bring the jam to a boil and arrange in jars.

Ingredients:
1 kg of peeled rose hips, 1.5 kg of sugar.

Cooking:
Peel the ripe rose hips from the stalks, wash in cold water and put on a sieve. Cut the prepared fruits in half lengthwise, remove the seeds and hairs, blanch in boiling water for 5-10 minutes (depending on the degree of maturity), cool with cold water, place in an enamel basin and pour 70% concentration of sugar syrup. Prepare the syrup in water, in which rose hips have been blanched. Dissolve sugar in water until the crystals disappear completely, filter through 3-4 layers of gauze, then heat to a boil and pour the fruit with the resulting syrup. Cook rosehip jam in one step without preliminary infusion, constantly removing foam. Arrange the boiled jam boiled until ready in dry heated jars, seal hermetically with boiled lids, turn upside down and cool.

Ingredients:
1 kg of honeysuckle berries, 1 kg of sugar, 100-120 g of water.

Cooking:
Boil the syrup over low heat with constant stirring. Dip the berries into the prepared syrup, bring to a boil, remove from heat and keep for 6-8 hours. During this time, the berries are well saturated with sugar syrup and will not be boiled in the future. Then put on fire again and bring the jam to readiness, boiling it over low heat for 15-20 minutes. In the finished jam, the syrup should be clear and thick. Add vanilla stick.
Note. Honeysuckle jam has a pleasant taste, and the color resembles cherry.

SEA BUCKTHORN JAM WITH WALNUTS

Ingredients:
1 kg of sea buckthorn, 1.5 kg of sugar, 2 cups of water, 200 g of chopped walnut kernels.

Cooking:
Boil ground walnut kernels for 20 minutes in sugar syrup, cool to about 80 ° C, then pour prepared sea buckthorn fruits into the syrup, bring to a boil over high heat and bring to readiness over low heat. Cool the finished jam and pack it cold in sterilized jars.

Ingredients:
1 kg of actinidia berries, 1.2 kg of sugar; 2 medium oranges, 10 cloves

Cooking:
Cut the actinidia fruits in half, put in a saucepan, add two cups of water and boil until they become soft. After adding sugar, cloves, juice and crushed circles of oranges, boil quickly to a certain density, then pour the jam into sterilized jars and seal hermetically. Note: The berry is similar to kiwi.

Ingredients:
1 kg of barberry, 1-1.5 kg of sugar, 2-3 cups of water

Cooking:
Pour the washed berries with warm water and insist for 8-10 hours. Then drain the water, cook sugar syrup on it, pour the berries over it and cook until cooked (about 30-40 minutes). The finished jam should have a pleasant sweet and sour taste and a light aroma.

Ingredients:
1 kg of lingonberries, 1.2 kg of sugar, 3 cups of water, 3-4 pcs. carnations.

Cooking:
In order for the jam to turn out tasty and tender, the prepared berries must first be poured with boiling water and kept in it for 2-3 minutes. After that, put them on a sieve, then place them in a bowl for jam, pour over the prepared syrup and cook until tender. At the end of cooking, add cloves.

Ingredients:
1 kg of pitted cornelian fruit, 1.5 kg of sugar, 400 g of water.

Cooking:
For jam, it is better to take unripe dogwood fruits, which should be dipped in boiling water and held in it for 5 minutes. In large-fruited dogwood, after blanching, remove the bones.

Pour the prepared dogwood into boiling sugar syrup, cook over low heat for 15 minutes, let it brew for 6-8 hours and cook again for 30 minutes, removing the foam and stirring all the time.

JAM "SURPRISE"

Ingredients:
2 kg of gooseberries, 1 kg of honey, walnuts (how many berries will take).

Cooking:
Rinse strong, slightly unripe gooseberries and carefully remove the seeds with a hairpin. Crush the walnut kernels, fill the gooseberry cups with the resulting mass, pour the berries with honey and cook until tender. Pour the finished jam into sterilized jars and roll up.

JAM from gooseberries "TSARSKOE" (emerald)

Ingredients:
1 kg of gooseberries, 1.5 kg of sugar, 2 cups of water, cherry leaves.

Cooking:
Select unripe, green berries, rinse them well, peel them from the stems, make an incision on each berry and remove the seeds through it. Then rinse the berries again, put in a suitable dish, layering with cherry leaves (to give a special flavor and preserve the green color), and pour cold water for 5-6 hours. Before cooking, dry the berries on a sieve (colander), pour over the syrup and let stand for at least 3-4 hours. Then cook until ready in 2-3 doses for 5-7 minutes in boiling syrup with breaks of 5-6 hours. After each cooking, the jam must be quickly cooled, in no case covering it.

JAM "EXOTIC"

Ingredients:
2 hard pears, 2 apples, 1 lemon, 1 orange, 200 g grapes, 500 g plums, 1 kg sugar.

Cooking:
Pears wash, cut into plates 0.5 cm thick, pour boiling water over, bring to a boil, remove from heat, drain the broth and cook sugar syrup on it. Put plums, grapes, sliced ​​apples, pears into the syrup and boil. Cut the orange and lemon into slices 0.5 cm wide, remove the grains, add water, bring to a boil, put in syrup with fruit, put on fire and bring the jam to readiness. (Fruit should become translucent). Arrange the finished jam in glass jars.

JAM "SUN IN A JAR"

Ingredients: 1 cup each chopped apricots, peaches and yellow cherries, 1.5 cups sugar, 1.5 cups water, vanilla stick

Cooking:
Boil the syrup, pour it over fruits, vanilla, let stand for 3-4 hours, and then cook the jam until cooked - a drop of syrup should not spread. Arrange the finished jam in clean half-liter jars and close them with lids (or tie them with parchment paper).

JAM "GRAIN"

Remove the peel from citrus fruits (oranges, tangerines, lemons or grapefruits), dip it in water and soak for 2-3 days, periodically changing the water so that bitterness comes out. Then pass it through a meat grinder and cook with sugar (1:1), adding a little citric acid.

JAM "RASPBERRY FLAVOR"

Ingredients:
1 kg of raspberries, 0.5 cups of water, 2 kg of sugar, 1 kg of unripe pumpkin pulp.

Cooking:
Pour raspberries with water, boil over low heat under a closed lid for 5 minutes, squeeze out the juice, add 1 kg of sugar and boil the syrup for 10 minutes. Grate pumpkin pulp on a coarse grater, squeeze, rinse in cold water and squeeze again. Mix the prepared pumpkin pulp with the remaining sugar, bring to a boil, remove from heat and leave for 10 hours. Then put on fire again, add raspberry syrup, cook for another 5-10 minutes, then put into sterilized jars and roll up.

BLACKBERRY JAM "YEAST"

Ingredients:
1.5 kg blackberries, 2 kg sugar, 1/2 lemon, 500 g cranberry syrup, 2 tbsp. tablespoons of flour, 100 g of yeast, 1 glass of water.

Cooking:
Dry the washed blackberries. Grind the yeast, pour water for half an hour, then add to the berries along with sugar, bring to a boil, drain and let the syrup stand. Then put chopped lemon into it, pour in cranberry syrup, combine with berries and flour and, after boiling for 1 hour, pack in sterilized dry jars and roll up.
Note: Other berries can be prepared in the same process.

QUINCIE JAM WITH WALNUTS

Ingredients:
4 kg of quince, 1 kg of walnuts, 2.5 kg of sugar, 500 g of water.

Cooking:
Wash the quince and cut into medium-sized slices. Peel nuts from shells and partitions. Put the quince in a bowl for jam, cover with sugar, pour in water, put on fire, cover with a lid and stir so as not to burn. After 30 minutes, add nuts and cook until fully cooked. Pour the slightly brownish jam into sterilized jars and roll up.

Ingredients:
1 kg of blackthorn, 1.2 kg of sugar, 2.5 cups of water.

Cooking:
Sort the blackthorn fruits, wash, blanch for 5 minutes at a temperature of 80 ° C, then chop or cut along the bone. Prepare a syrup from 800 g of sugar and 2 glasses of water, pour it over the turn for 4 hours, put on fire, bring to 90 ° C and keep at this temperature for 5 minutes (without boiling). Take the semi-finished jam to a cool place and leave for 8-10 hours to infuse. After that, cook the second part of the syrup from the remaining sugar and water, add this syrup to the basin with the fruits of the turn, boil for 3 minutes, stand for 6 hours and boil until tender with short breaks of 10-15 minutes.

JAM FROM UNripe Figs

Ingredients:
100 g small green figs, 400 g sugar, 1 lemon.

Cooking:
Soak the selected and washed figs in lime water for 6 hours, then rinse well and boil in sweetened water, adding lemon. Then drain the water, cook sugar syrup on it, cool, dip the figs into the syrup and cook the jam until tender.

FIGS IN SUGAR SYRUP

Ingredients:
1 kg of white figs, 1 kg of sugar, 150 g of water, 2 g of citric acid, 1 g of vanillin or a vanilla stick (the norm is indicated on the package)

Cooking:
Peel not very ripe figs, boil a little in water, drain the water. Prepare sugar syrup, cool, dip the figs into it and cook until tender for 30 minutes. At the end of cooking, add citric acid, vanillin and, if desired, a few cloves.

Make this jam. You will not need to harvest mint for tea (dry). A spoonful of this jam. put in tea, will add flavor to properly brewed tea. And don't forget, mint is soothing. Relax with mint jam!

Ingredients:
400 g of mint leaves, 1 kg of sugar, 1 teaspoon of citric acid, water.

Cooking:
Wash the mint leaves in cold water, put on a sieve, transfer to a towel and gently blot. Then pour them into a saucepan, pouring 500 g of sugar, pour a solution of citric acid on top, shake again, cover and hold for 6 hours. Pour the remaining sugar with 1 glass of water, boil the syrup, remove the foam and pour over the leaves that have already started juice. After a 6-hour exposure, put on a small fire, boil for no more than 5 minutes, then pour the hot jam into sterilized half-liter jars and roll up the lids.

RAW QUINCIE JAM

Wash the quince fruits, pour over with boiling water, dry and grate on a coarse grater (do not use the core of the fruit with seeds). Mix the resulting mass with sugar in a ratio of 1: 1, decompose into sterilized glass jars, close with lids and store in a cool place.
Note. The remaining cores with seeds can be used to make fruit vinegar or compote.

RAW JAM FROM VIBELLOW

Rinse viburnum berries, separate from brushes, knead and mix with sugar in a ratio of 1:1. Place in glass jars, close with lids and store in a cool place. Note. Do not remove bones from the workpiece. During storage, they release healing substances into the juice, and the value of jam from this only increases.

RAW GOSEBERRY JAM

Rinse, dry, unripe green gooseberries (when the seeds are still fragile), pass through a meat grinder or beat with a mixer, mix with sugar in a 1: 1 ratio, put in boiled glass jars, close with lids and store in the refrigerator.

RAW CURRANT JAM

Peel currants from twigs, rinse with water, dry, pass through a meat grinder or chop with a mixer. Mix the currant mass with sugar (combine 1 part of the currant with 1.5 or 2 parts of sugar). Pack the jam in sterilized glass jars, close with sterile lids and store in a cool place.

RAW JAM FROM RASPBERRY OR BLACKBERRY

Remove sepals from raspberries and blackberries after harvesting (do not wash!). Mix the berries with sugar (1 part of the berries is combined with 1.5 or 2 parts of sugar), put in sterilized glass jars, close with lids and store in a cool place.

RAW JAM FROM ARCOYBERRY

Separate the chokeberry (chokeberry) berries from the twigs, rinse, blanch in boiling water for 1 minute, dry and chop with a mixer or meat grinder. Mix the resulting mass with sugar (for 1 kg of berries -700 g of sugar), add 3 g of citric acid, put in sterilized glass jars and close with lids. Store in a cool place.

RAW JAM FROM PLUM AND PLUMB

Rinse the plums, pour over with boiling water, wipe dry, remove the pits, chop with a mixer or pass through a meat grinder and mix with sugar in a 1: 1 ratio. Pack in small sterilized jars, close with sterile lids and store in a cool place. In the same way, prepare cherry plum jam.

RAW FEIJOA JAM WITH NUTS

Rinse the feijoa fruits, pour over with boiling water, wipe dry and grind with a mixer or pass through a meat grinder. Then mix with sugar in a 1:1 ratio, add chopped walnut kernels or hazelnuts (100 g of peeled nuts per 1 kg of jam), place in sterilized jars, close with lids and store in a cool place.

APPLE PELT

Ingredients:
2 kg of hard sweet apples, 1.75 liters of water, 1-1.7 kg of sugar.

Cooking:
Wash the apples, cut into quarters, and each quarter - across in half. Apples do not need to be peeled from seeds and skins. So that the apples do not darken during peeling, put them in cold water. Boil prepared fruits over low heat. At the same time, you cannot interfere with them, otherwise they will boil. After 15 minutes, pour the broth through a sieve into another bowl, cover it with a sieve and pour apples. Keep the apples on the sieve for at least 30 minutes. . Strain the settled broth through gauze again. After that, take 1 kg of sugar for 1 liter of purified broth, dissolve it over very low heat and cook the pelt carefully over low heat so that it does not digest, otherwise the pelt will not thicken as it should.

PELLET RASPBERRY or BLACKBERRY

Ingredients:
1 liter of raspberry or blackberry juice, 1 kg of sugar.

Cooking:
Rinse raspberries or blackberries carefully, then squeeze the berries in small portions through double gauze, making sure that the juice is clear. Let the juice stand and then, dissolving the sugar in it at the rate of 1:1, cook the pellet like jam, periodically removing the foam.

FAMOUS

This is interesting: Kiev dry jam resembles the candied fruits we know. It was just prepared according to an old recipe. They say that the Austrian confectioner, Catherine's courtier, was the first to open it to the people of Kiev. When they were visiting Kyiv, the cook broke his leg and stayed longer. And in order not to be bored, I decided to teach my hospitable hosts how to cook such a sweet. But in fact, the people of Kiev knew the recipe for dry jam even before the 18th century - such a dessert was delivered to different places throughout Europe and to Russia. But later this candied fruit jam began to be called "balabushki" - in honor of the dynasty of Kyiv confectioners, who "put the production on stream." Two factories and shops were opened in Kyiv.

Cooking: Boil prepared fruits (fruits or berries) in 65% sugar syrup (650 g of sugar per 1 liter of water) and insist in it for 8 hours. Then separate the fruits from the syrup, sprinkle them with sugar, mix well, sift off the excess sugar and dry on a baking sheet in a hot open oven at 35-40 * C for 10 hours. Pack the finished dry jam in a plywood box or cardboard box, after lining them with parchment paper. You can also store it in a glass jar. And be sure to store it in a dry place.

Note: In this way, you can make dry jam from any fruit, only for plums you need to prepare 70% sugar syrup.

GLAZED APRICOTS

Boil the jam until cooked (for 1 liter of water 800 g of sugar), put the fruits on a sieve and let the syrup drain. Then place them in supersaturated sugar syrup and continue cooking until sugar crystals begin to form on the surface of the syrup. Then take out the fruits and dry them in the oven. Ready apricots should be transparent, covered with a thin sugar film. NOTE: Other fruits can also be glazed.

CANDIED FRUITS(I)

Ingredients:
4 lemons, 1 liter of water, 750 g of sugar.

Cooking:
Cook a syrup of medium density from sugar and water. Lemons cut into circles 2 cm thick and boil in water until softened, then put them in cold water for 15 minutes, then remove, dry with a napkin, put in hot syrup and continue cooking until completely thickened. After that, remove the jam from the heat, cover the dishes with a lid and shake until the lemon slices cool and become covered with a sugar crust. Put the finished slices on parchment, slightly greased. oil and dry. Oranges, tangerines, grapefruits, pineapples and other fruits can be candied in the same way. It is good to add vanilla, cinnamon or ginger sticks to the syrup. Feel free to experiment!

CANDIED FRUITS(II)

For cooking, it is recommended to take several varieties of ripe, but not overripe fruits. Peel the fruits, remove the core (for example, from apples) and put in an enamel bowl.
Prepare a syrup (for every 500 g of sugar - 250 g of water), bring to a boil, pour the fruit with syrup, cover and put in a cold place for 24 hours. The next day, drain the syrup, boil until thickened and pour over the fruit again.
Repeat until all liquid has evaporated. This procedure should last 8-10 days. After that, spread the fruits on parchment, slightly greased with vegetable oil and let them dry. To keep the sugar white, you can pour a little lemon juice into the syrup (for 1 liter of syrup - the juice of 1 lemon), and a stick, two vanilla.

Jelly and mousse will darken and take on the taste of aluminum cookware.

Jelly and mousse should not be stored at sub-zero temperatures, this worsens its taste and appearance.

Blanching of berries should be done in an enameled colander under a lid over boiling water in a saucepan. Blanching time for berries with delicate skin is 1 minute, with a tougher skin - 2 minutes.

Dried fruits and vegetables soaked in hot boiled water for one and a half to two hours will successfully replace compotes. They can also be used in fruit salads and as pie fillings.

Dried fruits at home are best stored in sealed glass jars or paper bags placed in tightly tied plastic bags. So fruits can be stored for years.

If the jam thickens less due to the immaturity of the fruit, as described in the recipe, boil it again and check for readiness by slightly dripping on a saucer.

When preparing jams, it should be borne in mind that with a change in the weight of the components, the cooking time also changes.
Peaches and apricots for compotes are easy to peel. To do this, soak the fruit for 2-3 minutes in boiling water and then remove the skin. Compote made from peeled fruits is less likely to spoil.

Blackcurrants must first be blanched for 2-3 minutes in boiling water, then it will not be dry in jam.

If the puree from berries and fruits increases in volume, and bubbles appear, then it is urgent to digest it - fermentation has begun in it.

If you pick fruit yourself, then you should wash them as little as possible before cooking. If you buy in a store, then you need to wash as thoroughly as possible. Strawberries and raspberries without tearing off the stalks, after it must be laid out on paper to dry and only then sorted out.

Berries and fruits with hard skins (gooseberries and plums), it is better to prick with a sharp stick, then when cooking they will better absorb the syrup.

In order for the berries in the jam to retain their shape and natural aroma, you need to pour the washed and peeled berries for 3-4 hours with hot berry syrup and only then start cooking.

If the jam is already overcooked and can be sugared, then this can be easily avoided by adding 1-2 grams of citric acid to it per 1 kg.

It is better to cut fruits for compote (jam) into identical slices, then when cooking they will reach at the same time.
Blanching of berries should be done in an enameled colander under a lid over boiling water in a saucepan. Blanching time for berries with delicate skins is 1 minute, with tougher skins - 2 minutes.

Glazed candied fruit can be prepared by adding sugar at the end of jam cooking and boiling it. Then you need to pour it into a colander with candied fruit, let it drain and then dry it.

Peaches and apricots for compotes are easy to peel. To do this, soak the fruit for 3-5 minutes in boiling water, and then remove the skin. Compote made from peeled fruits is less likely to spoil.

Aronia jam will not be fresh if you add a few apples, citric acid, or use redcurrant juice instead of water. Before this, the berries should be blanched for 5 minutes in boiling water.

Blackcurrants must first be blanched for 2-3 minutes in boiling water, then they will not be so dry in jam.

Fruits and berries with stains and dented can only be used for making compotes. In jam, it is better to select whole and intact.

Plums and cherries for jam should be absolutely ripe, but pears, peaches, apricots, strawberries and raspberries are better unripe - they will be less boiled.

If you pick fruit yourself, then you should wash them as little as possible before cooking. If you buy in a store, then you need to wash as thoroughly as possible. Strawberries and raspberries without tearing off the stalks, after it must be laid out on paper to dry, and only then sorted out.

If the jam does not thicken for a long time, then you can add a little lemon juice or applesauce to it, then it will quickly thicken.

The Jam section presents various proven recipes for making sweet homemade preparations: jam, confiture, grated jam (raw without cooking), jam.

As a rule, the jam recipe is very simple, as a rule, it contains only raw materials and sugar. The last component serves as a preservative. If the main component does not have its own pronounced taste, flavors such as mint, cinnamon, cardamom, lemon or orange peel can be added to the composition.

According to the cooking method, the main, classic method of cooking can be distinguished - on the stove in thick-walled dishes. But with the arrival of “helpers” in the kitchen, many housewives cook jam in a slow cooker, microwave, bread machine or thermomix. And it’s even more convenient for someone to make jam in the oven!

Jam is most often prepared in one go, but it is customary to cook jam with slices in several passes for 5-10 minutes. And at each stage of cooking, the product should be completely cooled.

Not only berries and fruits are used as raw materials, vegetables are used, jam from zucchini or carrots will not yield in taste to strawberries, cherries, pears and apples. And the earliest will be honey or dandelion jam for housewives.
Undoubtedly, mashed raw jam without cooking will bring more benefits, but it will definitely need to be stored in the refrigerator. But for the preparation of pies, cheesecakes and cookies, you will have to use classic recipes.

Good jelly, candied fruits, compotes, stuffing for pies and jam can be prepared from the timely harvested crop.

Rhubarb jam

Copper or tin utensils should not be used to prepare the dessert, as they can oxidize due to the acid in the plant. The stems of the plant must be prepared before cooking. To do this, peel the thin skin with a sharp knife. And only after that the plant can be cut into cubes. Jam is made from the ratio of a kilogram of rhubarb to a kilogram of sugar.

We put the cut cubes of the plant in a container and cover with sugar. Next, we leave the products in this form for a day at room temperature, the rhubarb should release juice. After that, we put the pan on the slowest fire and begin to cook it. The mass must be stirred periodically. After boiling, the jam is boiled for no more than fifteen minutes. Then it should cool down and only after that it can be laid out in jars, closed with plastic lids. Jam should be stored only in a cold place.

Cone dessert

You will probably be surprised, but you can even make jam from cones. Moreover, the recipes for such a delicacy have been known since ancient times. In the old days, cone jam was prepared as a medicine. Now pharmacies are open at any time of the year. And in those distant times, people used only natural remedies for treatment. Cone jam is a very strong anti-cold and immunostimulating agent. It contains a lot of biologically active substances, essential oils, which perfectly help to cope with colds, sore throats and coughs.

Cones must be collected before the end of May. At this time, they are still small and tender and have a bright coniferous aroma.

Before cooking, the cones must be carefully sorted out, removing unnecessary debris and needles. Then we wash them in cold water, after which we soak them overnight in an enamel bowl. The liquid should cover the bumps for a couple of centimeters. It is on this tincture that we will prepare the jam. It is recommended to use a kilogram of sugar per liter of solution. The preparation will take three days. Every day you need to bring the jam to a boil and boil for only five minutes, then leave it to cool. In this case, the foam must be removed. Actions are repeated three days in a row. After that, the cooled mass can be poured into clean jars and stored in a cold place. You should not abuse such a drug, but regular use of one tablespoon and one bump will help you resist colds and viral ailments.

banana miracle

Many housewives will object: why make banana jam? After all, these fruits are sold in supermarkets at any time of the year. All this, of course, is true, but the dessert is prepared incredibly simply and has an amazing taste and aroma. Even the smallest connoisseurs will like this sweetness. In addition, banana jam does not need to be stored for future use. It can be prepared at any time, especially in the spring, when stocks in the pantry are already running out, and there are no fresh fruits yet.

To make jam, you need to take very ripe fruits.

Ingredients:

1. Three bananas.
2. ½ glass of water.
3. A glass of sugar.

The fruits are peeled and cut into pieces. Next, prepare the syrup in a saucepan. To do this, mix sugar with water in a bowl, bring to a boil and boil a little. Next, crushed bananas are lowered into the boiling liquid and the mass is cooked over low heat. The jam is ready when the mass becomes homogeneous, as the bananas turn into puree from the high temperature. The finished dessert is laid out in jars and sent for short-term storage, since such a dessert, as a rule, is not stale.

Strawberry jam "Freshness"

We offer housewives to prepare an unusual strawberry jam. Of course, fragrant berries are delicious in any performance, but you can please your family with something exquisite. Especially when you consider that there are many wonderful recipes.

Ingredients:

1. Two kilos of strawberries.
2. Two lemons.
3. One and a half kilograms of sugar.
4. Fresh mint leaves (25-30 pieces).
5. Basil leaves (25-30 pieces).

For cooking, we need good berries, so they need to be sorted out, removing the crumpled ones. After that, carefully wash the strawberries and let them drain in a colander. Next, we shift the berries into a deep bowl and cover with sugar. In this form, the strawberries should stand for several hours and let the juice go. Now you can put the pan on a small fire, bring to a boil and boil for another five minutes. In the jam you need to add the grated lemon zest and its crushed pulp. Next, cook the mass for another fifteen minutes. After removing from the heat, the dessert must be left to infuse for ten hours. After the lapse of time, the jam must be brought to a boil again, boiled for five minutes and then poured into clean jars.

Raspberry jam with melon

Raspberries are an incredibly tasty and healthy berry. But from it you can cook very special desserts. So, for example, we suggest trying an unusual raspberry and melon jam.

Ingredients:

1. One lemon.
2. Raspberry - 450 g.
3. Melon.
4. One lime.
5. A kilogram of sugar.
6. Glass of water.

Lemons and limes are thoroughly washed and dried before cooking. Using a sharp knife, remove the skin, and squeeze the juice from the zest, but do not throw it away, but cover it with sugar and leave for an hour.

In the meantime, cut the melon into two parts, removing the seeds. Peel the skin and cut the flesh into small cubes. Wash the raspberries and dry them on a paper towel. Now that all the ingredients are prepared, you can start cooking. Transfer the zest with sugar to a saucepan and add the remaining sugar, pour a glass of water. Bring the resulting mass to a boil, then add the melon and boil for another five minutes. Next, pour the raspberries and boil again for five minutes. All foams that appear during cooking should be removed. Remove the saucepan from the heat and let the jam cool down. After that, you need to boil the mass again until thickened. We lay out the finished jam in clean jars and cork with lids.

apple jam

Jam apples are one of the most popular fruits, along with strawberries and raspberries. There are an incredible number of recipes for such desserts. However, you can also make unusual apple jam, because the fruits go well with many vegetables and berries. We bring to your attention an original recipe for a sweet dessert using grapes, melons, zucchini and apples. At first glance, the list of products may seem completely unbelievable, but the result is a delicious jam.

Ingredients:

1. A kilogram of red apples.
2. Sugar - 3.6 kg.
3. A kilogram of zucchini.
4. A kilogram of grapes, it is preferable to use seedless varieties.
5. Kilogram of melon pulp.
6. Packet of vanilla sugar.
7. Three lemons.
8. Almond essence - ½ tsp

Let's start with the preparatory stage. Cut the apples into slices, removing the seeds. We clean the melon and zucchini from the skin and remove the seeds, and cut the pulp into cubes or straws. We put all the fruits in a container and pour sugar (2.5 kilograms), mix the ingredients and then pour another 500 grams of sugar on top. We leave the fruits for three hours so that they can let the juice go. In the meantime, you can start preparing the grapes. We wash it thoroughly and dip it in boiling water for ten minutes. We also peel the lemons and also send them to hot water. After ten minutes, drain the liquid and cut the lemons into slices.

We send the pan with apples, melon and zucchini to the fire, bring the mass to a boil and boil for ten minutes. Remove the dishes from the heat and add the grapes and chopped lemons. Mix all ingredients well and let them cool down. As soon as the jam cools down, it must be sent back to the stove, pour the rest of the sugar, boil and then boil for fifteen minutes.

This process should be repeated two or three times during the day. At the last approach, you need to add almond essence, vanilla sugar to the jam. We lay out the boiling mass in jars and cork them.

Carrot cherry jam

An unusual combination of ingredients can surprise any gourmet. To prepare such an unusual dessert, take:

1. A kilogram of ripe cherries.
2. ½ kilogram of carrots.
3. Sugar - 1.4 kg.
4. Lemon.

We wash the ripe cherries and remove the petioles, leaving them to dry in a colander. After that, you need to remove the bones and add sugar (700 g). After a while, the cherry will give juice. It must be drained and adding another 700 grams of sugar, boil the syrup.

Wash and peel carrots well. We cut the root vegetables into cubes, and the lemon into slices. We shift the carrots and chopped lemon into a container with cherries, and pour the ingredients with syrup on top. We put the dishes on the fire, heat the mass to a boil, then boil for about five minutes and leave to cool. Be sure to remove the foam.

Over the next three days, the procedure is regularly repeated. Only after that we lay out the jam in clean jars.

watermelon jam

You can make a delicious dessert from watermelon peels.

Ingredients:

1. A kilogram of watermelon peels.
2. Sugar - 1.3 kilograms.
3. A pinch of vanilla.
4. A teaspoon of soda.

To make jam, we need watermelon peels, but they need to be cleaned of the green part. We cut the light pulp into cubes or rhombuses no more than three centimeters thick. Each piece must be pierced with a fork. Dissolve soda in hot water (250 ml), then add cold water. Pour the crust with the resulting solution for four hours. After the specified time, we throw the cubes into a colander, rinse them with clean water and let them drain.

Now you can start preparing the syrup. Pour 700 g of sugar into 750 ml of liquid. Boil the mass for ten minutes. We put the crusts in the resulting sling and boil them for ten minutes. We remove from the stove and let it brew for 12 hours. Next, we add another 700 g of sugar, vanillin and boil for three hours. Pour the finished jam into clean jars and seal them tightly.

Orange Peel Dessert

Even from orange peels, hostesses prepare very unusual jams.

Ingredients:

1. Seven oranges.
2. Ginger root - 10 g.
3. Lemon juice - 80 ml.

For syrup:

1. Sugar - 420 g.
2. Water - 420 ml.

Before cooking, oranges are thoroughly washed and poured over with boiling water. Now we cut each into four parts, and then we cut each part in half again. Remove the pulp of the orange with a spoon, and cut the skin again.

If you come across fruits with a thin peel, then you can try to roll each strip into a roll. Next, the blanks are placed in a container and filled with water so that it covers the crusts. In this form, we leave the peel for three days. Every day it is necessary to change the water in the pan (at least five times a day). This is done in order to remove unnecessary bitterness.

Thick-skinned oranges will need more work. Soak the peels first. And then we remove the white pulp from the inside with a thin knife. Only after this, the blanks can be rolled into spirals.

After the soaking process, the spirals from the zest are boiled at least four times, and each cooking should last twenty minutes. Each time the crusts need to be doused with cold water.

In a separate large saucepan, boil the syrup from water and sugar, send the blanks into it, bring to a boil and cook for thirty minutes, after which the mass should cool. Add chopped ginger to the bowl. Bring the jam back to a boil, pour in the lemon juice and boil it for another thirty minutes. After the mass has cooled, it can be poured into jars. Of course, the cooking process is quite difficult and lengthy, but the result is a bright dessert with cute curls.

Instead of an afterword

As you can see, very original desserts can be prepared from ordinary and unusual ingredients. Many recipes are easy to implement and at the same time get the most unusual jam. If you want to surprise your loved ones, try making a "special" sweet. And they will certainly appreciate the culinary masterpiece.

Most researchers believe that making homemade jam is our original Russian national tradition, because in Rus' from time immemorial it was customary to drink tea with jam. Who was that glorious culinary specialist who first made homemade jam, history is silent. Recipes for homemade jam were taken by our mothers and grandmothers from cookbooks, found out from grandmothers, corresponded with friends, and sometimes simply invented by the housewives themselves.

At present, many families still cook homemade jam according to those old, inherited recipes, jealously protecting them from prying eyes. We will gladly share with you recipes and tips on how to make delicious homemade jam from various berries that delight us throughout the summer.

Before cooking homemade jam, you need to prepare a container (a bowl for cooking and jars for storage), measure the amount of sugar and flavors, if any, and carefully sort and clean the berries and fruits. Wash jars with hot water and baking soda and sterilize if necessary. Rinse the fruits in running water and dry, wash the tender berries in a colander, trying not to crush them. After washing, dry the berries by scattering them in a single layer on a towel. Remove pits from cherries, plums and apricots, separate sepals from strawberries and strawberries, remove currants from twigs, cut off dry tails from gooseberries.

Strawberry jam with lemon and ginger

Ingredients:
2 kg strawberries,
1.5-2 kg of sugar,
1 lemon
10 g ginger.

Cooking:
Sort the berries and put them in an enamel bowl, sprinkle with sugar and leave for 8-10 hours in a cold place. After the time has passed, add lemon juice to the berries. Then transfer the berry mass to a bowl for cooking, bring to a boil and cook for 5 minutes. Then remove from heat, cool slightly, drain the syrup and reduce it. Add berries to the prepared syrup and cook until tender. Peel the ginger root, grate on a fine grater and add at the end of cooking for taste and aroma.

Blueberry jam "Gifts of summer"

Ingredients:
4 stack blueberries,
½ stack Sahara.

Cooking:
Heat up a deep frying pan and add the blueberries. On low heat, stirring, boil blueberries until they give juice. When blueberries boil, add sugar and stir for 30 seconds, then pour the mixture into a saucepan and cool. Pour the cooled jam into sterilized jars and store in a dry and cool place.

Strawberry-blueberry jam "Friendship"

Ingredients:
1 kg strawberries,
200 g blueberries
1 kg of sugar
1 stack water.

Cooking:
Pour sugar with water and boil the syrup. Pour the washed and sorted berries with the prepared sugar syrup and leave for 4 hours. Then cook until done.

Blueberry jam "Forest clearing"

Ingredients:
1 kg of blueberries
3-4 stack. Sahara,
1.5 stack. water.

Cooking:
Pour water into a saucepan, add sugar and bring to a boil. Remove the finished syrup from heat and let cool. Then fill them with a berry, let it brew a little and put on a slow fire until the berry is reduced. For flavor, you can add the zest of 1 lemon or a little cloves. When the jam is cooked, let it cool a little, pour into sterilized jars, roll up, turn over and cover with a warm blanket.

blackberry jam

Ingredients:
1 kg blackberry,
100 g blackberry leaves,
1 kg of sugar
500 ml of water

Cooking:
Sort through the blackberries. Put blackberry leaves in a saucepan, cover with water and cook for 20 minutes. Pour 1 cup of this decoction into another saucepan, add sugar and boil the syrup. Put the blackberries into the resulting syrup and let stand until the juice stands out. Add some citric acid and cook the jam for 10 minutes. Pour the finished jam into jars and roll up.

Homemade strawberry jam

Ingredients:
1 kg of berries
1.2 kg of sugar,
citric acid on the tip of a knife.

Cooking:
Place the berries in layers in a saucepan and sprinkle with sugar. After that, put the pan for 6 hours in a cool place so that the strawberries let the juice flow. Then put the pan with strawberries on a slow fire, bring to a boil, stirring carefully and being careful not to damage the berries, and cook until all the sugar has dissolved. Then set the future strawberry jam aside for 20 minutes, then put it on the fire again, cook for 5-6 minutes and set aside for another 30 minutes. For the third time, cook the jam until tender, add citric acid at the end of cooking. Arrange the finished jam in sterilized jars and roll up.

Jam "Raspberry mood"

Ingredients:
1 kg raspberries,
4 stack water,
2 kg sugar
2 tsp citric acid.

Cooking:
Pour sugar into a saucepan for cooking jam, add water and mix. Then pour the prepared berries there and cook over low heat in one step until fully cooked. Just before the end of cooking, add citric acid to the jam. Arrange the finished raspberry jam in sterilized jars and roll up.

Gooseberry jam with vanilla

Ingredients:
1 kg unripe gooseberries,
1 stack water,
5 tbsp Sahara,
100 g gelatin,
vanilla - to taste.

Cooking:
Sort the berries, wash, peel the stalks. Boil water with sugar, add prepared gooseberries and cook over medium heat for 10 minutes, then cool. Pour gelatin into the chilled berries, add the vanilla stick grated along, bring to a boil and cook over high heat for 4-5 minutes, stirring constantly. Transfer the finished jam to jars and immediately close the lids.

Cherry jam with raspberries

Ingredients:
1 kg cherries
1 kg raspberries,
2 kg sugar
2 stack water.

Cooking:
Make syrup from sugar and water. Dip the washed pitted cherries into the boiling syrup, bring to a boil and remove from heat. After that, every 30 minutes in 5 steps, bring the jam to a boil. In the last dose, 5 minutes before readiness, add raspberries, let the jam boil and remove from heat. Pour the finished jam into sterilized jars and roll up.

Cherry jam with pistachios

Ingredients:
1 kg cherries
1 kg of sugar
100 ml of water
300 g pistachios,
½ lemon.

Cooking:
Rinse the pistachios, fry for 10 minutes in a dry frying pan, then remove the husk. Remove the pits from the cherries and stuff them with nuts. Cut the lemon into thin semi-circles. Mix sugar with water, boil the syrup, cool a little, add cherries and nuts to it, bring to a boil and remove the foam. Then remove from heat and let cool for 2 hours, repeat the process 3 more times, then add lemon slices to the jam, mix, arrange in sterilized jars and roll up.

Pitted cherry jam

Ingredients:
1.5 kg of cherries,
2 stack water,
1.5 kg of sugar,
1 tsp citric acid,
vanillin - to taste.

Cooking:
Wash the cherries, prick them with a fork or dip them in water heated to 95ºС for 3 minutes, then cool them in cold water and put them in a bowl for making jam. Boil the sugar syrup, pour it over the cherries and cook in three doses, each time standing the jam for 5 hours, after each time bring to a boil and cook for 5 minutes, cook until cooked for the last time. A few minutes before the end of cooking, put citric acid and vanillin. Then spread in clean, dry jars and roll up with sterilized lids.

Jam "Exquisite taste" from white cherries

Ingredients:
1 kg white cherries
½ lemon
vanillin - optional.
For syrup:
1 kg of sugar
1 stack water,
10 walnuts.

Cooking:
Wash the cherries, remove the pits and put a quarter of a nut in place of the pit. Place in an enameled container, cut the lemons there and pour over the syrup. Boil in three doses for 5 minutes from the moment of boiling and with infusion between boils for 5 hours. At the end of cooking, if desired, add vanilla.

Blackcurrant jam with chokeberry

Ingredients:
500 g blackcurrant,
500 g chokeberry,
1 kg of sugar
1 stack water.

Cooking:
Place prepared berries in a bowl, mixing with sugar syrup. When the berries are covered with juice, stand them for a few more days so that they are saturated with sugar, then put the mixture in a container for cooking jam and cook until tender. Arrange the finished jam in sterilized jars and seal.

Currant and apple honey jam with walnuts

Ingredients:
500 g blackcurrant,
500 g red currant,
500 g apples
2 stack chopped walnuts,
1.5 kg of honey,
500 g sugar
1 stack water.

Cooking:
Pour currants with water and cook over low heat under a lid until soft. Then mash and rub through a sieve. Combine honey and sugar and bring to a boil. Dip sliced ​​apples, chopped nuts into honey syrup, add grated currants, mix and, stirring constantly, cook for 1 hour over low heat. Pour the finished jam into sterilized jars and roll up.

Apricot jam "Fragrant"

Ingredients:
1 kg apricots,
200 g apricot kernels,
1 kg of sugar
1 stack water.

Cooking:
Wash the apricots, remove the pits and remove the kernels from them. Boil the syrup from sugar and water, put apricot halves and apricot kernels into it, bring the mass to a boil and turn off the heat. Let stand 3 hours and bring back to a boil. For the third time, cook the jam until thickened, then put it in jars and close the lids.

Plum and apricot jam

Ingredients:
500 g plums,
500 g apricots,
1.2 kg of sugar,
2 stack water.

Cooking:
Separate the stalks from the plums and apricots and remove the stones. Pour the prepared fruits with syrup for 12 hours. Then drain the syrup, boil it for 5 minutes, pour it over the fruit again and let it stand for 12 hours. Then cook the jam for 40 minutes over low heat, stirring occasionally.

Jam from yellow plums "Amber"

Ingredients:
1 kg not quite ripe plums,
1.5 kg of sugar,
2 stack water.

Cooking:
Wash the plums, pierce in several places with a toothpick and put in a saucepan. Put sugar in a bowl for cooking jam, add water, stir and boil the syrup. Pour prepared plums with ready-made hot syrup and leave in this form for a day. On the second day, drain the syrup, boil it and pour it over the plums again. On the third day, boil the plums in the same syrup until tender.

Apple jam with raisins and cinnamon

Ingredients:
2 kg apples,
2 kg sugar
100 g raisins,
1 tsp cinnamon,
1 tsp vanilla sugar
1 stack water.

Cooking:
Wash the apples and, after peeling the skin and core, cut into slices. Add water and cook over low heat until soft. Then add sugar, washed raisins and cinnamon and cook for 30 minutes. Before removing from heat, add vanilla sugar and stir. Pack the finished jam in jars, close the lids, turn upside down and wrap until completely cool.

Ranetki jam (paradise apples)

Ingredients:
1 kg of apples
1 kg of sugar
500 ml of water.

Cooking:
Make syrup from water and sugar. Dip whole apples into it along with the tails and cook for 5 minutes after boiling, then leave for a day. Then put on fire, bring to a boil, cook for 10 minutes and leave again for a day. After this time, bring to a boil again and cook for 20 minutes. Pack the finished jam in sterilized jars.

Pear jam with apple juice and citric acid

Ingredients:
1 kg of dense sweet pears,
1 stack apple juice
1 kg of sugar
5 g citric acid.

Cooking:
Cut the peeled pears into slices and cook for 5-6 minutes in boiling water. Then cool and put in a syrup made from sugar and apple juice. Boil the resulting mixture in three doses with breaks of 6 hours. For the last time, a few minutes before cooking, add citric acid. Arrange the finished hot jam in sterilized jars and seal.

Rosehip jam

Ingredients:
1 kg of wild rose,
1 kg of sugar
6 stack water,
5 g citric acid.

Cooking:
Sort through the wild rose, wash thoroughly, remove the stalks, sepals, seeds and hairs. Bring 3 cups to a boil in a saucepan. water, dip the rose hips in it and blanch for 2 minutes. Then let the water drain. Add sugar to the remaining water and boil the syrup. Then add rose hips to it and cook until it starts to sink to the bottom. Drain the syrup and place the rose hips in sterilized jars. Boil the syrup until it thickens. After that, strain it through a double layer of gauze, bring it to a boil again and pour it over rose hips in jars. Cool the finished jam and close the lids.

Of course, the process of cooking jam is laborious. But we still enjoy messing around with it in the hot kitchen, because homemade jam is not just jam, it is a piece of your best and sunniest summer memories in every jar, and for this it’s not at all a pity for the time and effort spent, right?

Tasty jam and pleasant tea parties!

Larisa Shuftaykina