The jam is very tasty. How to make mint jam

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 method of preparation, it is possible to distinguish the main, classic way cooking - 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 palatability strawberries, cherries, pears and apples. And the earliest will be honey or dandelion jam for housewives.
Undoubtedly, wiped will bring more benefits. raw jam without cooking, 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.

Summer is the time to stock up on fragrant northern berries to put a jar on the table in case of a cold or a bad mood raspberry jam or lingonberry jam. We figured out how to cook jam so that it turns out delicious. At the end of the text - three simple recipes.

How to choose dishes for cooking jam?

It is advisable to choose a copper pan or basin. Copper is ideal for making jam because it distributes heat evenly. But if there is no such pan, then any with a thick bottom will do. It is better to choose something large in volume so that the berries do not run away during the cooking process. You may also need a wooden spoon for stirring and jars into which you will pour the jam.

How to store jam?

It is best to store jam in glass jars Not big size with a screw cap (caps must be new each time). 250 grams is the ideal size, the jam will last for a week or two and it will not spoil.

To prevent jam from turning into wine, be sure to sterilize jars and lids. It will take you 30 minutes, but you will be sure that nothing will go bad. The procedure is actually not very complicated, especially if you have a dishwasher. Put the jars with lids in the dishwasher on the highest temperature cycle, but without detergent. Or put still wet jars and lids in a preheated oven for 15 minutes. If you prefer traditional ways, then boil the jars and lids in large saucepan. Remove sterilized jars and lids with tongs and dry on a clean towel.

How to choose berries and sugar for jam?

Very often I go to jam overripe berries and fruits, but this is not the most right choice. IN strong berries most of all pectin is a natural thickener. If you want the jam to be thicker, then choose just such berries and fruits. Least of all pectin in strawberries and peaches, most of all - in currants, apples and plums.

Sugar is the main preservative for jam, and you can choose absolutely any sand. traditional recipes urge to take a kilogram of sugar per kilogram of refined product, and then as you like. For example, in a recipe for raspberry jam, this is how it should be done, but in blueberry jam, it is better to add a kilogram of sugar to two kilograms of berries. At the very end of cooking, you can add one or two tablespoons of lemon juice to activate the pectin and preserve the taste of fruits and berries.

How to make jam: basic steps

Jam, jam, jam, marmalade, jelly - all this different ways canning fruits and berries, vegetables, nuts and even flowers. When simmering jam, the ingredients tend to hold their shape; jam or confiture - boil soft. Marmalade is a jam made from citrus fruits, most commonly oranges. Jam - mashed potatoes boiled with sugar. There is also raw jam - in it the ingredients are ground with sugar. And also jelly - for example, from red currant berries.

Once you have decided what you want (jam or jam), start cooking:

• For jam, it is better to first boil the sugar syrup in a ratio of one to one, and for jam, pour the feedstock with sugar for 20 minutes, and even better overnight (it will be faster).
• After boiling, you need to cook the resulting substance for 40-50 minutes over high heat, so that the water evaporates faster and the pectin starts working.
• At the end of cooking, do not forget to remove the foam - someone does this all the time, but in general it is enough once, at the end of cooking. The foam must be removed so that the jam remains transparent.
• Pour the hot jam or jam into the jars without adding one centimeter to the top of the jar. Tighten the lids, but not completely, so that the jars do not burst.

How to cook jam? Three recipes for Karelia

Raspberry jam

Sort the raspberries and pour them into glasses in a basin, sprinkling with sugar. To one glass of berries - one glass of sugar. After that, leave the berries for 2-3 hours. Then put on slow fire for 40 minutes, until the juice from the berries soaks all the sugar. Increase the heat to medium, bring to a boil, stirring constantly, until all the sugar has dissolved. Don't forget to stir and skim. Jam is considered ready when the foam ceases to stand out.

Red currant jelly

For this recipe, you will need a juicer or some patience. Red currant berries must be thoroughly washed, sorted and squeezed out of them juice. The easiest way to do this is with a juicer, but if it is not there, then you can grind it with a sieve or crush it in gauze. We still have juice and "cake" from the berries (by the way, it can be used for compote). Add sugar to the currant juice in proportions of 1: 1 and cook for about 15-20 minutes. Do not forget to constantly stir and remove the foam.

Gooseberry and orange jam

Rinse thoroughly and sort through all the berries, it is advisable to cut the “tails” of the gooseberries. You will need about 900 grams of gooseberries, 1.2 kg of sugar and two oranges. Remove the pits from the orange, twist together with the zest and gooseberries in a blender or pass through a meat grinder. Then stir this mass with sugar, put on fire, boil for 7-10 minutes. Leave the jam for 5-6 hours cool place, and then boil again for 7-10 minutes. After that, you can pour the jam into jars.

Jam is not just traditional delicacy but also a great opportunity to feed on vitamins all year round. However, only properly cooked jam will save everything. beneficial features berries and fruits. Here are the basic subtleties of preparing a healthy dessert.

Choosing dishes to properly cook jam

For our purposes, a large and deep container made of copper is suitable, of stainless steel or aluminium. traditional utensils for making jam - large copper basin. Pay attention to the inner surface kitchen utensils: it should not have plaque - a product of metal oxidation, which in no case should get into food. Enameled dishes should not be taken: in it cooking masterpiece most likely to burn. Do not choose too large containers - large dishes will require an increase in cooking time, which will not have the best effect on the result. The best option is a volume of two to six liters.

How to cook jam - choose fruits and berries

The main component of the jam must be absolutely fresh and not have any flaws, be it stains or bruises. Ideally, these are fruits straight from the garden, while store goods, if possible, should be of local origin. If the berries and fruits are unripe or overripe, they are not suitable for jam. Also pay attention to the smell of the fruit: it is he who will determine the aroma of the finished product.

How to cook jam - prepare fruits and berries

We sort the berries, removing unsuitable ones, wash and clean them. Wash currants, raspberries and strawberries after cleaning again. For washing berries we use cold water holding the product under the tap for about 2 min. or washing it in a colander. We leave the berries to dry in a sieve for 15 or 20 minutes.

We prepare packaging containers for cooking jam

We take cans from 0.5 to two liters, carefully wash them. Preferably with good detergent e.g. soda ash. Rinse the jars with boiling water and turn them upside down so that water drains from them. We place the container in the oven for final drying. By the time of packaging, the jars should not only be dried, but also warmed up.

Cooking jam syrup

Pour sugar into the dishes for cooking and fill it with water in the ratio of 1 kilogram of sugar - half a glass of liquid. Cook over medium heat, stirring the sugar until it dissolves. When the mixture boils, cook it for one to two minutes. The jam base is ready if it is thick enough. Only with this consistency of syrup, the berries do not deform while they are cooked.

Combine syrup and berries

Carefully pour the berries into the liquid, put on a medium fire. Water should completely cover the berries. Stir them in the syrup, shaking the dishes in a circular manner. We keep it mixed for three to four hours so that the berries absorb the syrup, otherwise they may shrivel and boil.

We cook all the components

Periodically remove foam from the surface - the reason for the souring of the future product. We follow the fire - it should be uniform. So that the jam does not burn, carefully turn the dishes and mix the berries. Before the end of cooking, the boil becomes slower, the foam collects towards the center, and the berries do not tend to float to the surface. A drop of ready-made jam has thick consistency and does not spread. As soon as we find these signs, we immediately turn off the fire to avoid overcooking.

Cook jam in two or three stages for 10-15 minutes, cooling for two to three hours. Total time cooking should not be more than half an hour. If the syrup is well absorbed into fruits or berries, you can reduce cooking to one stage lasting 40 minutes.

1. Royal jam from pears.

Incredibly delicious and beautiful jam from pears can be cooked from very inexpensive raw materials. At the beginning of the season and at the very end, small hard pears are on sale. They are not suitable for eating, but such pears are just perfect for jam! Hard pears keep their shape well when cooked, the addition of saffron gives the jam a beautiful sunny color. Wine, lavender and honey turn a simple jam into a royal one. In winter, when you open a jar of such jam and put it on the table, you will feel that summer itself is your guest!

For a 500 ml jar you will need:

500g small hard pears(net weight) 250ml fragrant dry or dessert wine(nutmeg, etc.) 1/2 lemon 1 tbsp. fragrant honey 250g sugar 1/8 tsp strands of saffron 1/2 tsp lavender flowers (dry or fresh) 1 tsp pectin 1/2 tbsp. table vinegar

Cooking.

1. Pour cold water (2 liters) into a saucepan and add vinegar to the water. Prepare a cleaning bowl. 2. Peel the pears and cut as follows: - cut off the petiole and the very top of the pear; - peel the skin; - cut the pear into 4 parts; - cut the middle with a small knife, starting from the top, where there are solid remains of the cutting and ending with the seed box. 3. Immerse the finished pear slices in vinegar water. 4. Put all cleanings (including cuttings and seeds) into a saucepan and add wine to them. Put the pot on the fire and bring the wine to a boil. 5. Pour saffron into one small cup, lavender flowers into another and pour some hot wine into both cups. Set the saffron and lavender aside to infuse. Boil the cleanings with wine over low heat for another 15 minutes. 6. Strain the boiled wine into a bowl for cooking jam. Wring out the cleaning thoroughly and discard. The wine after boiling will be cloudy and slightly sticky from the boiled pectin. 7. Put a bowl of wine on the fire, add sugar and, stirring, bring the syrup to a boil. 8. Discard the pears in a colander, let the water drain and add to the basin with sugar syrup. Through a fine sieve, pour infusion of saffron and infusion of lavender into the basin. 9. Wash the lemon thoroughly with a hard washcloth and dish soap, cut in half, and then cut thin slices. Add lemon to pears. 10. Bring the jam to a boil over high heat, reduce the heat to a minimum and cook the pears, shaking the basin occasionally, until all the slices are soft and transparent. 11. Mix pectin with 1 tbsp. sugar, pour it into the basin and stir so that it is evenly dispersed in the syrup. Add honey to jam. Bring the jam to a boil, cook for one minute. In order for the jam to fully reveal its taste and aroma, do not rush to eat it, let it ripen for a month or two. 12. Transfer the jam to a clean, dry and hot jar. Close the lid tightly and refrigerate. Tip: If you don't want to use pectin, increase the amount of sugar to 350g per 500g pears.

2. Apricot jam.

Apricot jam has always been my favorite. Grandmother cooked it masterfully: she cut each berry, took out the bone, and broke it. She put the nucleoli back in and cooked like that. amber, transparent jam with marvelous aroma and taste served on the table on special occasions.

We will need:

1300 - 1350 gr apricots, hard, with green barrels (gross weight, pitted. Net weight - 1 kg). 700 -1200 gr sugar 1 lemon

Cooking:

1. Wash the apricots by immersing them in water. 2. Cut the apricots in half, remove the pits. 3. Sprinkle apricots with sugar and refrigerate for 2 days. If the fruits are very soft, add some alcohol to the sugar, ideally - food alcohol, at the rate of 100 ml per 1 kg of raw materials. Under the influence of alcohol, the fruit will become more solid and will not boil. 4. Remove the apricots from the refrigerator two or three times and stir, lifting wet sugar from the bottom. 5. Put apricots together with the resulting syrup in a bowl for cooking. A layer of wet sugar will remain at the bottom of the dish - it also needs to be scraped off and added to the berries. Stir the apricots gently - the sugar will disperse. Put your pelvis on medium fire and heat up, stirring constantly. After 5-15 minutes, the syrup will boil. The time it takes the syrup to come to a boil depends on the amount of sugar. The more sugar in the jam, the faster the syrup will boil. 6. As soon as the syrup boils, reduce the heat to the very minimum. Add cinnamon and lemon. As for the lemon, check that it is not bitter. If bitter, then just squeeze the juice. The acid will help release the pectin better. If you cook with lemon, then cut it, taking into account whether you will then get it out of the jam or not. If you remove, cut into large pieces, if you leave, then cut into very thin slices. 7. A lot of foam will appear in the basin, all the berries will float to the surface. Do not rush to remove the foam - at this stage it is useless. Make sure the boil is even, fire in the center of the basin - and leave the jam alone. Let it simmer gently for 15 minutes. 8. Remove the jam from the heat and leave to cool for 8-12 hours. 9. Return the bowl of jam to the fire, bring to a boil again and cook for 10-15 minutes. Remove from heat and leave for 8-12 hours. 10. In last time bring the jam to a boil, cook until tender and pack in clean and hot jars. Apricots are more tender than cherries or sweet cherries, because their skin is very easily separated when heated and the apricots themselves boil soft, so they are kept in sugar long time, and it is desirable to cook them in several stages, although it is possible in one if sugar is taken full norm. If you see during the cooking process "malicious troublemakers" - boiled halves - remove them from the jam so that they do not spoil the syrup. No matter how carefully you sort the fruits, there will always be a couple of too ripe ones. As a rule, no spices are added to apricot jam, but you can add apricot kernels(they are added at the beginning of cooking, after removing the skin like with almonds).

3. Jam from pumpkin, dried apricots and lemon.

Unusual, very fragrant jam, which can be cooked in late autumn and winter. The main thing is to find a good juicy pumpkin. Cooked jam should be put in the refrigerator for a week; when the pumpkin absorbs the taste of dried apricots, the taste of the jam will change, it will become completely apricot. A very pleasant taste and texture contrast is created when a slice of dried apricots, pumpkin, lemon or ginger is alternately placed on a spoon. If you do not like ginger - do not add, but do not refuse lemon!

1 kg pumpkin 300 g dried apricots 300 g sugar 1 lemon 2 tsp pectin 1 tbsp. a little chopped candied ginger nutmeg 2 glasses of water

1. Cut dried apricots into cubes, pour hot water and leave for 30 minutes. 2. Cut the pumpkin into 1x1 cm cubes (or as you like), cut the lemon into 4 parts lengthwise and then cut each part into thin slices across (with the peel). 3. Drain the water from the dried apricots into the pan, add sugar, heat until clear syrup. 4. Add pumpkin cubes, dried apricots, lemon and cook until the pumpkin is soft. 5. Mix pectin with 1 tsp. sugar, pour into the jam, add a little grated nutmeg and cook for a minute or two. 6. Pack the jam in jars, let cool and refrigerate for a week.

4. plum jam(jam) with liquor and spices.

Any plum goes well with spices, so plum chutney and pickled plums, and plum jam with spices are unusually tasty. This year I have cooked a few different varieties jams: with cardamom and cinnamon, with allspice and bay leaf. But the most delicious was jam with Amaretto liqueur! The taste of plum, harmoniously merging with the nutty note of the liquor, has acquired completely new shades.

For two 500 ml jars you will need:

1 200g plums (net) - hard, not fully ripe 400 - 600g sugar * 1/2 lemon 2 tsp. pectin + 2 tbsp. Sahara

Option 1: 10 peas allspice allspice, 2 bay leaves Option 2: 4 - 5 cardamom cardamom pods, 1 cinnamon stick Option 3: 60ml Amaretto liqueur

Cooking.

1. Put the plums in a large bowl and wash thoroughly, changing the water until it runs clear. 2. Cut the plums in half, remove the stones. 3. Place the plums in a saucepan or basin, sprinkle them with sugar and shake well to distribute the sugar evenly. Cover the plums with foil and leave on the table for two hours (you can put in the refrigerator for up to 12-24 hours). If the fruits are very soft, add some alcohol to the sugar, ideally - food alcohol, at the rate of 100 ml per 1 kg of raw materials. Under the influence of alcohol, the fruit will become more solid and will not boil. 4. In a saucepan (basin) for cooking jam, put the plums along with sugar and juice. A layer of wet sugar will remain at the bottom of the dish - it also needs to be scraped off and added to the berries. Put the basin on a strong fire and gently mix the contents - the sugar will gradually turn into syrup. After 10-15 minutes, the syrup will boil. The time it takes the syrup to come to a boil depends on the amount of sugar. The more sugar in the jam, the faster the syrup will boil. 5. As soon as the syrup boils, reduce the heat to the smallest. Leave the berries to cook for 30 minutes. Periodically stir the jam by running a spatula along the bottom of the basin, under the berries. Do not remove the foam that has appeared, it will disappear on its own later, if granulated sugar good quality. 6. Remove the jam from the heat and leave to cool for a period of 2 hours to a day**. 7. Prepare jam jars. I usually put them in an oven preheated to 120 degrees C. Lids with rubber seals or separate seals are poured with boiling water. 8. Return the bowl with jam to the fire, add spices (option 1 and option 2), bring the jam to a boil and cook for 10 - 15 minutes. A sign of readiness: the berries settled to the bottom, became transparent and dark. 9. Remove large spices from the jam ( Bay leaf, cinnamon). Wash the lemon thoroughly, remove the zest, squeeze out the juice and add everything to the jam. 10. Mix the pectin with sugar, add to the jam, mix gently so that the pectin disperses. Bring the jam to a boil. Pour in the liquor (option 3). Jam (jam) with Amaretto liqueur will be an excellent accompaniment to cheese. 11. Spread the jam in hot jars, cover with lids and put in a warm oven (temperature 100 degrees C) for 20 minutes (or cover the jars with a blanket so that the jam cools slowly). A few notes and clarifications. * If you don't want to use pectin, take the maximum amount of sugar given in the recipe. ** Plums - tender berries, their skin is very easily separated when heated and the berries themselves are easily boiled, it is advisable to cook them in several stages, although it is possible in one if the full rate of sugar is taken. However, if jam instead of jam suits you, you can cook without aging even with a little sugar.

5. Jam from the freezer.

very interesting and convenient way cook berry puree, reminiscent of jam in consistency, while containing a small amount of sugar and retaining all the vitamins.

1 kilogram of any berries (strawberries, currants, raspberries, cherries) 250-350 gr cane sugar(depending on the taste of the berries) 30 g pectin 1 tsp. lemon juice (or more if the berries are very sweet)

1. Prepare the berries as for regular jam- wash, dry. 2. Put the berries and lemon juice into a blender bowl and turn them into smooth puree. 3. Mix sugar with pectin, add to the blender bowl and process the puree for another minute or two until all the sugar has melted and the puree has thickened. 4. Transfer the "jam" to a clean, dry jar, close the lid and refrigerate. Jam will keep in the refrigerator for up to two weeks. If you need to keep the jam for a longer time, put it in freezer. Before use, a jar of jam should be rearranged in the refrigerator for several hours so that the jam thaws. In winter, this jam can be prepared from freshly frozen berries. The berries must first be partially thawed, you can not completely, and then cooked, mashed as fresh. The amount of pectin and sugar affect the consistency and freezeability of the "jam". The more pectin and sugar, the thicker the finished “jam” turns out and the less it hardens when frozen. Jam with the maximum number sugar and pectin can be served as a dessert, for example with yogurt or cream. Jam with the minimum amount sugar and pectin immediately after cooking resembles a tender air soufflé, and when frozen, it resembles popsicles, it can be frozen in molds and eaten in this quality! It's very tasty and healthy!

6. Peach jam with cardamom and thyme.

Ripe peaches flowing with fragrant sweet juice are one of the most beloved summer treats. But the jam from them turns out to be quite simple - there is not enough sourness and aroma to make the jam more interesting. However, this is an easy fix! If you're lucky enough to buy small, firm, underripe peaches, try making spiced jam out of them. It has absolutely unique taste and aroma thanks to cardamom and thyme. A old secret boiling the jam will help keep the peach slices whole.

For 2 jars of jam with a capacity of 0.5 l you will need:

1kg peaches (net weight) 250 - 300g sugar 10 fresh thyme sprigs 5 cardamom pods 5 tbsp. fresh lemon juice 1/4 cup drinking alcohol or vodka * 1 tsp pectin

Cooking.

1. Immerse the peaches in a bowl with cold water and wash thoroughly. 2. Cut each peach into 4 parts, remove the stone. 3. Place the peaches in a bowl, sprinkle with sugar, lemon juice and alcohol. Cover the peaches with cling film or a lid and refrigerate for 48 hours. Twice a day, gently stir the peaches, swapping top and bottom. 4. On the third day, drain all the accumulated juice into a basin / pot for cooking jam and put the basin on fire. Bring the syrup to a boil, put the peaches together with the remaining sugar in a bowl. 5. Bring the jam to a boil, constantly scraping off the stuck sugar from the bottom. 6. Cook the jam over low heat for 15 minutes. 7. Remove the bowl of jam to the side, let cool and cover with a film / lid. Leave the jam in the room for a day. 8. Crush the cardamom in a mortar, remove the leaves from the thyme sprigs. Add cardamom and thyme to the jam, stir. Put the basin on the fire, bring the jam to a boil again, reduce the heat and cook for 20 minutes. 9. While the jam is cooking, heat clean jars suitable for canning. 10. Mix pectin with 1 tbsp. sugar, pour the pectin into the jam. 11. Boil jam with pectin for 3 minutes, pour boiling jam into hot jars and seal immediately. 12. Put the jars in the oven, heated to a temperature of 120 - 140 degrees C and warm the jars for 15 minutes. If you want to make jam without sterilizing the jars and/or adding pectin, increase the amount of sugar to 700 grams per kilogram of fruit. Fresh thyme is optional, but if you don't have it, don't substitute dry thyme for fresh thyme, as dried thyme has a different smell and flavor. * Addition of alcohol or vodka to delicate fruit or berries that you want to make jam from will help them stay whole while cooking. Alcohol has tannic properties, making fruits and berries harder.

From the timely harvested crop, you can cook good kissels, candied fruits, compotes, pie fillings and jams.

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 off the thin skin 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, 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. Cone jam is a very strong anti-cold and immunostimulating agent. It contains many biological 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. Next, rinse them in cold water, then soak overnight in enamelware. 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. abuse such medicine not worth it, but regular use 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, this is especially true in the spring, when stocks in the pantry are already running out, and fresh fruit Not 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, since the bananas high temperature turn into puree. Ready dessert they are 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 pot on small fire bring to a boil and simmer 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 incredibly tasty and useful 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 pat dry 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. Ready jam Pour into clean jars and seal 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 original recipe 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 preparatory phase. 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 unusual dessert take:

1. Kilogram 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 rinds, but they need to be cleared 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. IN hot water(250 ml) dissolve soda, 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 clean water and let it 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 housewives prepare a very unusual jam.

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 bright dessert with cute curls.

Instead of an afterword

As you can see, from ordinary and unusual components can be cooked very original desserts. 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.