Unusual jam is made. Blackberry jam

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Introduction:

Various jams - strawberry, strawberry, raspberry, cherry, apricot, apple and many others. Everyone knows these popular and healthy sweet foods from childhood! In every family they try to cook them more, tastier and more aromatic, so that they have something to drink tea with on long winter evenings.

But in addition to the traditional fruit and berry jams that have become familiar for a long time, there are many varieties of this delicacy from products that are unusual for most Europeans or differ in non-standard cooking methods. This includes peltya, cuem, bekmes, nardek, doshab, different kinds dry jam, as well as jam from vegetables and walnuts... The latter is rightfully considered "the king of all jams".

Peltya is characteristic of the Danube peoples (Moldovans, Gagauz, Vlachs and Romanians). It is prepared not from berries and fruits, but from their juices (if the berries are bony) or decoctions (if the fruits contain a large amount of pectin, a vegetable gelling substance). Hot pelty has a liquid consistency, but when it cools, it thickens and becomes transparent, like jelly.

Kiem is a kind of jam made from fruits and vegetables, but at the same time, the amount of water for cooking the syrup is taken as much as sugar, and sometimes more, while the fruits or vegetables themselves make up only a quarter of the volume. Therefore, the cue is called liquid jam, although this is not entirely true. This sweet food is widespread among the peoples of Central Asia, primarily in Uzbekistan.

Bekmes, doshab and nardek are juices of berries and fruits boiled over low heat. In consistency, they all resemble honey and are popular among the peoples of Transcaucasia and Central Asia.

The varieties of dry jam include glazed fruits (berries), the famous Kiev dry jam and candied fruits.

Recipes

1. WALNUT JAM

Ingredients:

• 1000 pcs. walnuts
• 3 kg of sugar
• 10 g ground cloves
• 10 g ground cinnamon
• 5 pieces. cardamom.

Preparation:

• Peel unripe walnuts, cover with cold water and leave for 6 days, changing the water 3-4 times a day, until the nuts acquire a dark color. After that, drain the water, and immerse the nuts in lime water and keep in it for a day, stirring occasionally.
• Prepare lime water from 0.5 kg of quicklime, which pour 5 liters cold water, stir and strain through cheesecloth.
  Rinse the nuts thoroughly with cold water, then put them in 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, put them in a bowl with cold water and soak in it for 1 hour.
• Prepare the 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.

2. ROSE PETAL JAM

Ingredients:

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

Preparation:

• Tea rose petals are used for jam. Cut the lower white part of the petals with scissors, remove the dried petals.
• Separate the pollen from the petals by shaking and sifting through a sieve.
• 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, it is necessary to add citric acid.

3. APRICOT FLOWER JAM

Ingredients:

• 100 g apricot flowers,
• 500 g sugar

Preparation:

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

4. JAM FROM WHITE ACACIA FLOWERS

Ingredients:

• 4 kg of white acacia flowers,
• 2 kg of sugar
• 2.5 glasses of water.

Preparation:

• Prepare sugar syrup, pour over the prepared white acacia flowers and boil for 30 minutes.
• Then strain the jam, boil for another 20 minutes, pour hot into sterilized jars and seal hermetically.

5. ELDER PETAL JAM WITH NUTS

Ingredients:

• 2 kg of black elderberry petals,
• 1 kg of honey
• walnuts,
• lemon acid.

Preparation:

Petals to pour over hot water, put in boiling honey, adding citric acid and walnut kernels to taste, and, constantly stirring so as not to burn, boil until a thick mass is obtained.

6. JAM FROM WHITE IRIS FLOWERS

Ingredients:

• 100 g of white iris flowers,
• 200 g of sugar.

Preparation:

Sort out the iris flowers, separate the white part, rinse the flowers themselves to wash off the yellow pollen, weigh, put in an enamel bowl, add sugar, add water and cook like jam from apricot flowers.

7. CARNATION FLOWER JAM

Ingredients:

• 100 g of carnation flowers,
• 500 g sugar
• 400 g of water.

Preparation:

• Sort out a fragrant garden clove of the same color, rinse, add water, boil until soft, then add sugar and boil until tender (liquid consistency).
• Remove the prepared jam from heat and add 5-6 drops of clove oil.

8. Dandelion JAM

Ingredients:

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

Preparation:

On an early sunny morning, when the dandelion is full of fragrant and valuable nectar, collect the plant heads (without pedicels), put them in water, add the sliced ​​lemon without the peel and simmer for an hour. Then strain the broth, add sugar and boil for another 1-1.5 hours. The finished jam should resemble honey in appearance, taste and smell.

9. JAM FROM YELLOW PLUMS

Ingredients:

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

Preparation:

• Rinse ripe, but not overripe plums in cold water, prick in several places with a thin wooden hairpin, put on a dish, cover with sugar (half the norm) and put in a cool place for 6-8 hours.
• Boil the syrup from the remaining sugar and water, put plums (along with juice) in it 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 foam and remove from heat.

10. JAM GRAPE

Ingredients:

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

Preparation:

• Immerse fresh grape berries of the same size in hot water (80-90 ° С) for 1 - 2 minutes. Add one teaspoon of dried cherry stalks to the water to add flavor and pleasant color. Then put the berries in sugar syrup and leave in it for 3-4 hours.
• Then 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.

11. JAM ORANGE

Ingredients:

• 1 kg of oranges,
• 1.5 kg of sugar
• 700 g of water.

Preparation:

Boil the oranges in the peel, 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 not very hot sugar syrup, leave for 6-8 hours, then boil 2-3 times intermittently until medium thickened.

12. ORANGE - PLUM JAM

Ingredients:

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

Preparation:

Put oranges with peels, halves of plums, sugar, raisins, peeled from grains and minced through a meat grinder in a saucepan and cook, stirring occasionally, for about 1.5 hours to get a thick mixture. Then add chopped nuts, mix and cook for another 20 minutes. Put the finished jam in hot sterilized jars and roll up.

13. CZECH PLUM JAM

Ingredients:

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

Preparation:

• This is vintage Czech recipe... Wash the plums, remove the stalks, remove the seeds, add 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 seal.

14. JAM LEMON

Ingredients:

• 1 kg of lemons
• 2 kg of sugar
• 570 g of water.

Preparation:

• Use a sharp knife to cut the crust off the lemons. Boil the peeled lemons in boiling water for 15-20 minutes (use water to prepare the syrup), rinse under running cold water and leave in cold water for 10 minutes.
• Then take it out of the water, divide it into slices, remove the bones, pour in not very hot syrup and leave for a day. After that, boil the jam intermittently until tender.

15. JAM FROM PHIZALIS

Ingredients:

• 1 kg of physalis fruit,
• 700 g sugar.

For syrup:

• 500 g of water
• 500 g of sugar.

Preparation:

• Free the physalis fruits from the cups, put them in boiling water and blanch for 2-3 minutes, then remove them from the pan and discard them 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, cover the pan with gauze, then add 500 g of sugar, gently heat with stirring until all sugar is completely dissolved and cook at low boil for 10 minutes.
• After that, remove from heat, stand for 5-b hours, add another 200 g of sugar 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 after cooling, the syrup should drain from the spoon in a dense stream.
• After cooling, pour the finished jam into clean dry jars, trying to distribute the fruits and syrup evenly, and tie it with foil and parchment paper.

16. EGGPLANT JAM

Ingredients:

• 1 kg eggplant
• 1.5 kg of sugar
• 400 g of water
• 5 pieces. carnations,
• 5-8 g cinnamon
• 3-5 grains of cardamom.

Preparation:

• Rinse small eggplants no more than 5-6 cm in size, peel them. After that, prepare lime water, put eggplants in this solution, stand for 40 minutes, then rinse thoroughly in cold water and put on a sieve.
• Dip the prepared eggplants into boiling water and cook for 5-7 minutes, then drain the water and cool the eggplants.
• Prepare the sugar syrup. Pour eggplants with hot syrup, cook for 30-35 minutes, remove from heat and soak in syrup for 2 hours.
• Repeat this operation three times, then boil the jam until tender.
• For flavoring during cooking, lower a gauze bag with spices into the basin, and then remove it.

17. JAM FROM GREEN TOMATOES

Ingredients:

• 1 kg of green tomatoes,
• 1.3 kg sugar
• 400 g of water
• 5 pieces. carnations,
• 6-8 g cinnamon
• 2-3 grains of cardamom.

Preparation:

Sort small green tomatoes, rinse with cold water, and then dip in boiling water and cook for 10-15 minutes. Drain the water, chill the tomatoes, transfer to a basin, pour hot sugar syrup, let stand for 2-3 hours, then cook for 20-25 minutes, remove from heat and soak in the syrup for 2 hours.

Repeat boiling tomatoes in syrup three times, then boil the jam until tender. To flavor the jam, at the end of cooking, lower a gauze bag with cloves, cinnamon and cardamom into the basin at the end of cooking, and then remove the bag with spices.

18. CUCUMBER JAM

Ingredients:

• 1 kg of cucumbers
• 1.5 kg of sugar
• 370 g of water.

Preparation:

• Select small cucumbers, wash, dry and leave in lime water for 10 hours. Then rinse them under running cold water and cook for 30 minutes, adding a small amount of alum to the water.
• After cooking, immerse the cucumbers in cold water again, then transfer to an enamel bowl, add sugar, water and cook until tender.

19. JAM FROM WOODS

Ingredients:

• 1 kg of zucchini,
• 1 kg of sugar
• 0.5 cups of water
• 1 lemon.

Preparation:

• In a bowl for cooking jam, dissolve sugar and half a glass of water. Boil the syrup, put in it the zucchini, cut into cubes, peeled and seeds.
• After the zucchini syrup has boiled, add the lemon, chopped very finely with the rind, and cook for 45 minutes. (Lemon can also be added at the end of cooking).
• This jam tastes like pineapple, orange, but not squash.
• Store like any other jam.

20. CARROT JAM WITH LEMON

Ingredients:

• 1 kg of carrots,
• 1 kg of sugar
• 1 lemon
• 1 glass of water.

Preparation:

• Wash carrots, boil, peel, cut beautifully and sprinkle with sugar. Remove the zest from the lemon with a sharp knife, pour over it with boiling water and drain the water.
• Cut the prepared zest and cook 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.

21. CARROT JAM

Ingredients:

• 2 kg of red carrots,
• 2 kg of sugar.

Preparation:

• Peel the carrots, cook in water almost until tender, remove and cut beautifully into stars. Dissolve sugar in 1 glass of water, boil and strain.
• Dip the prepared carrots in syrup and cook until the carrots become transparent.

22. JAM FROM WATERBELLS

Ingredients:

• 1 kg of watermelon peels
• 1.2 kg of sugar
• 1.5 teaspoons of baking soda,
• vanillin to taste.

Preparation:

• Remove all edible pulp from thick watermelon peels, remove the thin top green crust, cut into small pieces (you can 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, cover with a lid and leave for 4 hours.
• Put 600 g of sugar in a bowl for jam, pour 3 glasses of cold water, let it boil and cook for 10-15 minutes.
  In the meantime, remove from the solution watermelon rind, rinse them several times in running water, then put them in 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 the crusts, 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.

23. JAM FROM THE CABBOO

Ingredients:

• 1.5 kg of kavbuza pulp (a hybrid of pumpkin and watermelon),
• 1 kg of sugar
• 100 g of water
• lemon acid,
• citrus essence or zest.

Preparation:

• Cut the peeled cauliflower into small pieces, rinse well, dry, put in hot sugar syrup, remove from heat and stand for 10 hours.
• After that, cook the syrup with the cauliflower for 10-12 minutes and add citric acid and citrus essence (or lemon or orange zest) to taste.
• Pour the finished jam into sterilized jars and roll up.

24. MELON JAM (with vinegar)

Ingredients:

• 400 g melon
• 800 g sugar
• 1 glass of water
• vinegar.

Preparation:

• Peel and seed the ripe melon, cut into small slices, pour vinegar so that it covers the slices, and leave for 2 days. Then remove the melon from the vinegar and cook 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 cook the syrup until it thickens.
• Pour the cooled melon with hot syrup, but do not close the jar until the jam has cooled.

25. MELON JAM (with citric acid)

Ingredients:

• 2 kg of melon,
• 2 kg of sugar
• 1 glass of water
• 3 g citric acid.

Preparation:

• Peel not quite ripe melon, cut into squares or oblong pieces, put in boiling water, bring to a boil, put on a sieve, rinse with cold water and transfer to a dish for 15 minutes.
• Prepare the syrup, bring it to a boil, dip the prepared melon into it and boil until the melon is clear.
• Add citric acid shortly before the end of cooking.

26. MELONS IN SYRUP

Ingredients:

• 5 kg of melons,
• 4 kg of sugar
• 2 lemons.

Preparation:

• Wash the 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.
• Cook thick syrup, dip the melon into it, bring to a boil again and leave to stand for a day. The next day, carefully remove the melon slices, boil the syrup and pour over the melon again.
• Repeat until the syrup thickens. Then put the melon with syrup in jars and close tightly.

27. PUMPKIN JAM

Ingredients:

• 1 kg pumpkin
• 1.4 kg of sugar
• 500 g of water
• 1 lemon.

Preparation:

• Wash the pumpkin, peel, remove the seeds and cut the flesh 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 in the syrup, bring to a boil and, after cooking for 5 minutes, leave to infuse for 6-8 hours.
• Then put the dishes with jam on the fire again, boil, add the remaining sugar, lemon juice and the zest and after the sugar is completely dissolved, put it again for 10-12 hours to infuse.
• For the third time, bring the jam to a boil and place in jars.

28. ROWAN JAM (I)

Ingredients:

• I kg of rowan fruits,
• 6 glasses of sugar
• 4.5 cups of water.

Preparation:

• Remove the mountain ash after the first frost. Separating the berries from the twigs, put them in boiling water for 3-4 minutes, then soak them for 12-14 hours in running water to remove the bitterness, then transfer the berries to hot sugar syrup and keep in it for 8-10 hours.
• Cook the jam in 2-3 doses for 5-6 minutes with 12-24 hours of standing.

29. ROWAN JAM (II)

The ratio of ingredients is the same as in the previous recipe.

• Collected after the first frost, clean the mountain ash from the twigs, rinse in cold water and put on a sieve. Sprinkle the dried mountain ash on the table and gently crush the rolling pin, then put it in an enamel or earthenware dish, pour over with boiling water, leave for 10-15 minutes and put it on a sieve.
• Boil the sugar syrup, add the prepared mountain ash to it and cook until tender, removing the froth from time to time.

30. ROSE JAM

Ingredients:

• 1 kg of peeled rose hips,
• 1.5 kg of sugar.

Preparation:

• Peel ripe rose hips from the stalks, wash in cold water and put on a sieve. Cut the prepared fruits lengthwise into halves, remove seeds and hairs, blanch in boiling water for 5-10 minutes (depending on the degree of ripeness), cool with cold water, place in an enamel bowl and pour 70% sugar syrup.
• Prepare the syrup in water, in which the rose hips are blanched. Dissolve the sugar in water until the crystals disappear completely, filter through 3-4 layers of gauze, then heat to a boil and pour the fruits with the resulting syrup.
• Cook rosehip jam in one step without pre-infusion, constantly removing the foam.
• Put the boiled jam boiled until cooked into dry heated jars, hermetically seal with boiled lids, turn the necks down and cool.

31. ROSE-ROWAN JAM

Ingredients:

• 600 g of wild rose hips, peeled from hairs and seeds,
• 400 g of rowan fruits (better than nevezhinsky);
• 1.3 kg sugar
• 1 glass of water (from blanching).

Preparation:

Pour boiling water over the prepared rose hips and rowan berries, stand for 2 minutes, and then cook in three steps until tender with the addition of water and sugar

32. JAM FROM HONEY

Ingredients:

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

Preparation:

• Boil the syrup over low heat with constant stirring. Dip the berries into the prepared syrup, bring to a boil, remove from heat and stand for 6-8 hours. During this time, the berries are well saturated with sugar syrup and will not be boiled down in the future. Then put it on the 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.

Note. Honeysuckle jam has a pleasant taste, and resembles cherry in color.

33. SEA BUCKTHORN JAM WITH WALNUTS

Ingredients:

• 1 kg of sea buckthorn,
• 1.5 kg of sugar
• 2 glasses of water
• 200 g of chopped walnut kernels.

Preparation:

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

34. ACTINIDIA JAM (I)

Ingredients:

• 1 kg of actinidia berries (Amur gooseberry),
• 2 kg of sugar.

Preparation:

• Actinidia can be used to make jam without adding water.
• To do this, the berries should be covered with sugar, kept in a cool place for 3-4 days until the juice is released and cooked over low heat until cooked in one go.

35. JAM FROM ACTINIDIA (II)

Ingredients:

• 1 kg of actinidia berries,
• 1.2 kg sugar
• 4 medium oranges.

Preparation:

• Cut the actinidia fruit into halves, put in a saucepan, cover with two cups of water and cook until soft.
• After adding sugar, juice and pounded circles of oranges, quickly boil to a certain thickness, then pour the jam into sterilized jars and seal hermetically.

Note. Instead of oranges, you can take lemons at the rate of 1 lemon per 400 g of fruit.

36. JAM FROM BARBARIS

Ingredients:

• 1 kg of barberry
• 1-1.5 kg of sugar
• 2-3 glasses of water.

Preparation:

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

37. JAM FROM LINGERBERRY

Ingredients:

• 1 kg of lingonberries,
• 1.2 kg of sugar
• 3 glasses of water
• 3-4 pcs. carnations.

Preparation:

• In order for the jam to be 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.

38. DOGS JAM (I)

Ingredients:

• 1 kg peeled cornel fruit,
• 1.5 kg of sugar
• 400 g of water.

Preparation:

• For jam, it is better to take unripe cornel fruits, which should be immersed in boiling water and held in it for 5 minutes. Remove seeds from large-fruited dogwood after blanching.
• 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.

39. DOGS JAM (II)

Ingredients:

• 1 kg dogwood,
• 1.5 kg of sugar
• 3 glasses of water.

Preparation:

• Sort the unripe fruits of the dogwood, remove the stalks, put them in an enamel or earthenware basin, pour over with hot water VL, cover with a napkin, leave for 10-15 minutes.
• Drain the water, put the dogwood in the pre-prepared sugar syrup, bring to a boil, then shake off the foam in one direction with a slight shaking of the pelvis and collect it with a spoon.
• Then, after 6-7 hours of standing, put the jam on the fire again and bring to readiness.

40. JAM "SURPRISE"

Ingredients:

• 2 kg of gooseberries
• 1 kg of honey
• walnuts (how many berries will take).

Preparation:

• 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.

41. JAM "TSARSKOE"

Ingredients:

• 1 kg of gooseberries
• 1.5 kg of sugar
• 2 glasses of water
• cherry leaves.

Preparation:

• Select unripe, green berries, rinse them well, peel off the stalks, 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 aroma 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 stand for at least 3-4 hours. Then cook until tender in 2-3 doses for 5-7 minutes in boiling syrup at intervals of 5-6 hours.
• After each cooking, the jam must be quickly cooled, never covering it.

42. JAM "EXOTIC"

Ingredients:

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

Preparation:

• Wash the pears, cut into plates 0.5 cm thick, pour boiling water over, bring to a boil, remove from heat, drain the broth and boil sugar syrup on it. Put plums, grapes, diced 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 until tender. (The fruit should become transparent.)
• Put the finished jam in glass jars.

43. JAM "SUN IN THE BANK"

Ingredients:

• 1 cup each of chopped apricots, peaches and yellow cherries,
• 1.5 cups sugar
• 1.5 cups of water.

Preparation:

• Boil the syrup, pour the fruit over it, stand for 3-4 hours, and then cook the jam until tender - a drop of syrup should not spread.
• Put the finished jam in clean half-liter jars and close them with lids (or tie them with parchment paper).

44. JAM "GRAINED"

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

45.JAM "RASPBERRY AROMA"

Ingredients:

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

Preparation:

• 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 cook the syrup for 10 minutes. Grate the 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 in sterilized jars and roll up.

46. BLACKBERRY JAM

Ingredients:

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

Preparation:

• Dry the washed blackberries. Chop the yeast, add water for half an hour, then add to the berries along with sugar, bring to a boil, drain and let the syrup settle.
• Then put chopped lemon into it, pour in cranberry syrup, combine with berries and flour and, after cooking for 1 hour, pack in sterilized dry jars and roll up.

47. QUIVER JAM WITH WALNUTS

Ingredients:

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

Preparation:

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

48. TERN JAM

Ingredients:

• 1 kg of thorns,
• 1.2 kg of sugar
• 2.5 glasses of water.

Preparation:

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

49. JAM FROM UNRELEATED FIGS

Ingredients:

• 100 g small green figs,
• 400 g sugar
• 1 lemon.

Preparation:

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

50. Figs in sugar syrup

Ingredients:

• 1 kg of figs,
• 1 kg of sugar
• 150 g water
• 2 g citric acid
• 1 g vanillin.

Preparation:

• Not good ripe fruits Peel the figs, boil a little in water, drain the water. Prepare sugar syrup, chill, immerse figs in it and cook until tender for 30 minutes.
• At the end of cooking, add citric acid, vanillin and, if desired, a few cloves.

51. MINT JAM

Ingredients:

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

Preparation:

• Wash the mint leaves in cold water, put them on a sieve, transfer to a towel and gently blot. Then pour them into a saucepan, pouring 500 g of sugar, pour on top with a citric acid solution, shake again, cover and stand for 6 hours.
• Pour the remaining sugar with 1 glass of water, boil the syrup, remove the foam and pour the leaves that have already squeezed the juice. After 6 hours of 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.

52. SILK SEED JAM

Ingredients:

• 400 g mulberry
• 300 g sugar
• 1 glass of water.

Preparation:

• For jam, it is better to use not quite ripe mulberries. Prepare a thick syrup, pour over the berries and bring to a boil.
• Soak the berries in the syrup for 1-2 days, then drain the syrup, boil it, pour the berries over them again and repeat this several times.

53. RHUBBON JAM

Ingredients:

• 1 kg of rhubarb stalks,
• 1.5 kg of sugar
• 3.5 cups of water.

Preparation:

• Cut open, tender rhubarb stalks across into 1.5-2 cm pieces and rinse. If individual fibers (threads) are caught on the surface of the petioles, remove them with a knife. Blanch pieces of rhubarb in boiling water for 1 minute, cool, pour over syrup made from 800 g of sugar and 2 glasses of water, and cook for 20-25 minutes.
• After the end of the first cooking, keep the jam for 10-12 hours, pour over a thicker syrup (700 g of sugar per 1.5 cups of water) and cook until tender

54. JAM FROM REDKA

Ingredients:

• 100 g radish
• 50 g honey
• 20 g sugar
• 30 g sweet almond kernels,
• some ginger and baking soda.

Preparation:

• Wash the black radish, peel, wash again, grate on a coarse grater and, boiling in water with soda for no more than 5 minutes, put it on a sieve. Rinse radish with cold boiled water and squeeze out slightly. Cook a thick syrup from honey and sugar.
• Crush the peeled almond kernels in a mortar.
• Add radish, almonds, ground ginger to boiling syrup and, stirring, keep it all on low heat for 10 minutes. Leave some of the ginger in order to sprinkle on the finished jam when it is transferred to the glass jar.

55. MUSHROOM JAM

Ingredients:

• 1 kg of fresh mushrooms,
• 1 kg of sugar
• 400-500 g of fruit juice or water,
• 2-4 carnation buds,
• walnut kernels.

Preparation:

• Mushrooms do not lose their shape and retain their elasticity and appearance, which they take after 2-3 minutes of cooking. For jam, butter is best suited.
• First, prepare the syrup by pouring the sugar with water or fruit juice(orange, lemon, pineapple, mango, lingonberry, raspberry, etc.). Bring the mixture to a boil and cook until the sugar is completely dissolved.
• Then add the mushrooms cut into thin longitudinal plates and cook everything together as usual: let it boil several times, remove the foam, then bring it over low heat until tender.
• Readiness indicator is a drop of syrup on a saucer. When it no longer spreads, but retains its shape, then the jam is ready (the mushrooms should become transparent and evenly distributed in the syrup).
• The cloves should be introduced after the foam has been removed.
• Add the nuts not immediately, but about 30 minutes before the end of cooking.

56. FAMOUS KIEV DRY JAM

• Cook the prepared fruits (fruits or berries) in 65% sugar syrup (650 g of sugar per 1 liter of water) and infuse in it for 8 hours. Then separate the fruits from the syrup, sprinkle them with sugar, mix well, sift out the excess sugar and dry at 40 ° C over the stove for 10 hours.
• Pack the finished dry jam in a plywood box or cardboard box, after covering them with parchment paper.
• In this way, you can make dry jam from any fruit, only for plums you need to prepare 70% sugar syrup.

Cooking

Sweet wonders: ten recipes for your favorite jam

To spend the summer and not prepare a single jar of your favorite jam is just a crime. If you haven't done it yet, we suggest unusual recipes the best treat in the world.

Strawberry tenderness

Let's start with the original one. Mix 600 g of sugar with 600 g of strawberries and leave overnight to give juice. In the morning, put the berries on low heat and, stirring carefully, bring to a boil. Immediately add 7 crushed black peppercorns, 1 tbsp. l. vanilla and 1 tbsp. l. lemon juice. Cook the mixture for 15 minutes, then pour it into the jars and seal them. Pepper will give the jam spicy notes, and vanilla - a delicate aftertaste.

Cherry covered in chocolate

Also inspires creativity. Remove seeds from 1 kg of berries, turn them in a blender, add 500 g of sugar and let the juice run. Bring the mixture to a boil, add 1 tbsp. l. cocoa, 1 tbsp. l. citric acid and boil for 20 minutes. Put in 100 g of broken dark chocolate and melt it. We pour the jam into jars and roll it up. Children will request original jam cherry from your stocks first, so hide it away until winter!

Sweet cherry with surprise

The original takes more time and perseverance, but efforts will be rewarded. Remove the seeds from 1 kg of cherries and fill the berries with peanuts. Cook syrup from 1 kg of sugar, 1 glass of water and a pinch of vanilla. Pour cherries into it, bring to a boil, remove from heat and cool. We repeat the procedure three times, add the sliced ​​lemon and roll it into jars. Winter family gatherings with such jam cannot be compared with anything.

Tsar's treat

Do you want to surprise your loved ones with something exquisite? Do it. Wipe 1 kg of berries, put them in a basin, add 8-10 cherry leaves. Cook the syrup from 2 glasses of water and 1½ kg of sugar. Pour the berry mixture into it, bring to a boil and cool for 4 hours. Boil them again and put the original gooseberry jam in the jars. Cherry leaves will give it an emerald hue and a pleasant scent.

Forest marvel

The original recipe for strawberry-five minutes is as easy as shelling pears. Mix 3 cups of strawberries and currants each, fill them with 2 cups of sugar and let the berries juice. Bring the mixture to a boil, stirring constantly and removing the foam. Cook it for exactly 5 minutes and roll it into jars. Delicious delicate jam with a delightful aroma forest berries everyone, without exception, will like it. By the way, from the remaining sweet foam you can make delicious toast... For this option, you can choose your favorite berries to your taste.

Tropical plum

The original is a fabulous pleasure. Pour 600 g of seedless fruit with a glass of sugar, pour in a glass of water and cook until the plums are completely softened. Knead 2 bananas with a fork and mix them with 2 tbsp. l. cocoa powder. Cool the plums, combine with banana puree, add 60 g of walnuts and beat with a blender. Now you can pour the jam into the jars. Such a delicacy will turn any homemade baked goods into a masterpiece.

Coffee apricots

With, you can also dream up. Finely chop 750 g pitted apricots, beat the other 750 g with a blender. Mix both parts with 800 g of regular sugar, a bag of vanilla sugar and the juice of 2 lemons. By crushing in a mortar 7 tbsp. l. coffee beans, wrap them in cheesecloth and put in the apricot mixture for 2 hours. Bring the jam to a boil and cook for 15 minutes. We take out the bag of coffee, we roll the jam into jars. Unusual apricot dessert will conquer even those who are indifferent to sweets.

Ginger pear

The original is one of the best additions to fragrant tea winter evening. Peel and seed 1½ kg of pears and cut into large slices. Mix them with 30 g of grated ginger root, 700 g of sugar, juice of half a lemon, cover cling film and insist for about an hour. Then bring the mixture to a boil and cook for 30 minutes, regularly removing the foam. We pour the jam into jars and put it in a secluded place before the cold weather.

Apple platter

With us all year round, but now they are tastier than ever. Therefore, the jam from them is amazing. Peel 1½ kg apples and cut into slices. Cook syrup from 2 kg of sugar and 1 glass of water. We dip into it apple slices, pour a glass of dried apricots, prunes or raisins. Cook the mixture for half an hour from the moment of boiling and roll it into jars. This assortment will appeal to those who love unusual combinations.

Berry zucchini

You've probably heard of original recipe... If you haven't tried it yet, it's time to fix it. Dice 1 kg of peeled courgettes or zucchini. Prepare a thick syrup from 100 ml of water and 1⅓ kg of sugar. We put vegetables in it and half a lemon, cut into slices (with zest). Bring the mixture to a boil, cook until the zucchini becomes transparent, and roll into jars. Delicate jam melts in the mouth with a slight sourness, giving pleasant sensations.

Do you have any unusual jam recipes in your arsenal? Share your original ideas and tell us what sweets you have already prepared

Jam - fruit and berry pastry, made by cooking raw materials in sugar or sugar syrup, while maintaining the shape of berries and fruits.

Jam differs from jams and marmalades by the absence of a jelly-like consistency. The syrup of the product must be liquid. Berries and fruits should be evenly soaked in syrup, be 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 products. There are a huge number of jam recipes to preserve the harvest.

Jam is a favorite delicacy for those with a sweet tooth, an irreplaceable winter dessert. How pleasant it is to have a cup of hot tea with fragrant jam melting in your mouth! Jam is loved for its variety of tastes and beautiful appearance - 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 nevertheless came up with the idea to try to make jam from unusual ingredients. It is difficult to say who it was, but undoubtedly these people possessed original taste and loved to experiment. The result of their efforts was a pleasant surprise. It turns out that a combination of at first glance incompatible ingredients can be incredibly tasty and, moreover, also useful. There is such a jam that you need to dare to taste it. But those who decide will not regret: unusual jam in no way inferior in taste to the one to which we are accustomed.

What kind of jam can be?

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

Vegetable sweetness

Is it possible to cook sweetness from vegetables? Why not! No matter how strange it may sound, vegetable jam is in no way inferior to fruit jam in taste. Plus, vegetables are high in vitamins and minerals, so vegetable jams are healthy as well. The only thing to remember is that vegetables, unlike berries, usually do not have a sour taste. Therefore, additional acid must be added to vegetable jam.

What jams are made from vegetables:

Pumpkin
Pieces of pulp are boiled in 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 lemon or orange, you can along with the zest. If you make the jam according to a different recipe - cover with sugar, and not pour over syrup - then the pieces will not retain their shape, and we will get a delicious pumpkin jam.

Zucchini jam
Who would have thought that ordinary unleavened zucchini in jam would taste like pineapple? Surprisingly, this is true. 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 substances. If the fruits are cut into thin petals and boiled in syrup, then 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, aromatic, with a rich taste. You can chop the carrots or cut them into larger slices, circles. If the pieces are dried and sprinkled icing sugar then you get delicious and natural candied fruits.

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

Sweet healing exotic

Sometimes such unusual components are used for jam that it can rightfully be called exotic. I recall the words of the song from the cartoon about Masha and the Bear: "What will be born in the garden, what grows on the tree, everything will come in handy for the case and will get into the jam." The value of such a jam is in its benefits. The 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 rose hips bloom wildly in May-June, it becomes possible to cook gorgeous dessert... The petals are collected, rubbed with sugar or left intact 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, which is also called dandelion honey. It is made from the 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 coughs, diseases of the bronchopulmonary system and liver.

Jam from unripe walnuts
It is made from nuts of waxy ripeness, when their shell is 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, good for the thyroid gland, blood vessels, and supports immunity.

Young pine cones jam
For harvesting, green, very soft, cones that did not have time to stiffen are suitable. This jam has a strong pine aroma. In winter, it will help cure a cough and strengthen the body's defenses, it can be given to children.

White acacia, elderberry or lilac flower jam
Prepared from freshly harvested raw materials. At the end of cooking, it is filtered, there are no flowers in it, but the point is not in them - a thick, aromatic, rich syrup is obtained. This flower treat can be eaten like regular jam, or taken as a medicine: it replaces cough syrup and replenishes the supply of vitamins.

Rhubarb stalks jam- very tasty, slightly sour, with elastic pieces. It has a very rich vitamin and mineral composition, it has a mild 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 unique. To do this, you can add a new component to your favorite ingredients, with which the taste of the jam will change beyond recognition. When cooking fruit and berry jam, vanilla sticks, ginger, cinnamon, peppercorns, citrus zest will marvelously set them apart.

For example:
V pear jam you can add poppy seeds, ginger, cardamom or vanilla; V pear jam - coffee and cognac;
Try halving pears in honey, rosemary and thyme syrup.
Add a bar of dark chocolate at the end of the boil v plum jam , or white - in strawberry.
Add almond marzipan and dark chocolate to cherry jam.
Add nuts or kiwi.
V Strawberry jam toss in the mint leaves and a few black peppercorns.
Quince jam vary with orange and cinnamon.
Boil Cherry jam with carrot slices.
Before you cook large apricot jam, carefully, without cutting into halves, pull out the seeds, split them with a hammer, pull out the "nuts" and put them in the apricots.
Make 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 nice to treat loved ones with something new, interesting and tasty, especially if it is made by hand. So feel free to experiment!

As you understand, we cannot put all the recipes here, but the most popular of the unusual ones - we publish:

WALNUT JAM

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

Preparation:
Peel unripe walnuts, cover with cold water and leave for 6 days, changing the water 3-4 times a day, until the nuts acquire a dark color. After that, drain the water, and immerse the nuts in lime water and keep in it for a day, stirring occasionally. Prepare lime water from 0.5 kg of quicklime, which pour 5 liters of cold water, stir and strain through cheesecloth. Rinse the nuts thoroughly with cold water, then put them in 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, put them in a bowl with cold water and soak in it for 1 hour. Prepare the 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 simple in execution, and the taste and consistency are simply wonderful. Nuts are "hardened" by the alternation method, then they will be soft inside, but perfectly retain their shape.

Ingredients:
1 kilogram of milk-ripened walnuts
900 grams of sugar
Glass of water
10 grams of citric acid.

Cooking method:
Wash the nuts, peel them off and immerse them in a citric acid solution for an hour. The solution is 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 cook 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, bring to readiness.
Pour hot into jars and cork 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.

UNKNOWN WALNUT JAM WITH Cinnamon

This recipe can be considered basic. The composition of the spices is not strict, you can change it 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 them.
Keep for 10 days, changing the water two to three times a day.
Then start cooking the jam. First, the syrup is prepared: 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. For the second time, put spices in a container with jam - you can in a bag. Pull it out a third time.
After the last cooking, pour the mixture into clean cans and roll up. Turn over, leave wrapped for a day, put in the cold.

WALNUT LEMON JAM WITHOUT KNOWN

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

Ingredients:
Young walnuts 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. Remember to change the water frequently. This is done to get rid of the bitterness inherent in walnuts.
Boil water and toss 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 a syrup with water and sugar.
When the mixture boils, place nuts and spices in it.
Squeeze juice from the lemon and add jam to the future.
Bring the mixture to a boil over low heat, turn off, cool.
Repeat the procedure again and again. For the third time, cook until the nuts are fully cooked, that is, until dark in color.
Pack in cans, roll up, keep covered for a day and put in storage.

JAM "SEPARATE" FROM WALNUT WITHOUT USING 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 aromatic.

Ingredients:
A kilogram of unripe walnuts; Sugar a pound 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.
Boil sugar and water syrup.
Put the spices in the syrup and pour the nuts, cool until warm, mix.
The next day, drain the syrup, boil it, cool, reconnect with the nuts.
So repeat a total of four times, the syrup should be thicker and thicker.
On the last day, put the syrup with nuts on the fire, cook for ten minutes, quickly pour into containers and close.

JAM FROM WALNUTS IN UKRAINIAN

The lemon flavor and spicy clove aroma fill the walnuts cooked according to this recipe. It is prepared in several stages, but the preparation does not cause any particular difficulties.

Ingredients:
Kilogram of nuts: A kilogram or a little 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 into cold water, cool.
Make syrup by boiling water and sugar.
Put nuts in the syrup, boil for five minutes, turn off.
After cooling down, repeat the procedure, and then again.
For the fourth time, bring the jam to a boil, reduce the heat and keep until the fruit is cooked. Check them with a fork - it should pass well.
Put hot jam in storage containers, roll up, keep warm for 24 hours and put in a cold place.

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

Preparation:
Tea rose petals are used for jam. Cut the lower white part of the petals with scissors, remove the dried petals. Separate the pollen from the petals by shaking and sifting through a sieve. 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 while cooking 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 out plums, removing spoiled and unripe fruits, wash and lay on a towel to dry.
2. Break each plum in half and remove the pit.
3. Put the halves of the plums into the multicooker bowl. Pour in water and activate the "Fry" mode for seven minutes. Cook the plums with a lid.
4. Transfer soft plums and juice to a bowl. Grind everything with a hand blender until puree. If you don't have a blender, grind everything through a sieve.
5. Peel the ginger root, chop on the finest grater and add to the puree from the plums. Add sugar and stir. Activate the "Steam cooking" mode and cook with the lid closed for 25 minutes.
6. As soon as the mixture 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; a kilogram of sugar; 10 g vanillin; 100 g cocoa powder.

Cooking method:
1. For jam you need firm, not overripe fruits. Rinse the plums thoroughly under the tap. Place them on a towel and pat dry. Break the fruit in half and remove the seeds.
2. Transfer the prepared plums to a basin and add all 500 g of sugar, stir and leave for a day to let the fruit juice.
3. Combine the remaining sugar with vanilla and cocoa. After a day, pour the plums with this mixture, stir and cook, stirring regularly, over low heat, for forty minutes.
4. Pack hot jam in prepared glass containers, seal it hermetically, turn it over and cool completely. Store jam in your 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 off. Transfer the halves of the plums to a wide basin.
2. Cover the contents with sugar and leave for 12 hours to let them juice. Pour wine over everything and season with cinnamon.
3. Mash the cardamom kernels. Add the 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 bowl. After about seven minutes, pack the jam into a small glass container. Roll up hermetically the lids, having previously doused them with boiling water, and put 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 out 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 out raspberries, remove leaves and spoiled berries. Pour the raspberries into a wide bowl of 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. Kill 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. Berry mix mix again. Store the workpiece in the refrigerator, arranged in sterile, dry jars.

Raspberry with sugar and gelatin without cooking

Ingredients:
dry gelatin - 7 g; a 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 with water and leave for a few minutes. Gently drain the water with the floating debris, and throw the berries onto a sieve. Wait for all the water to drain.
2. Put the raspberries in a saucepan and cover with sugar. Remove the dishes with berries in the refrigerator for four hours. During this time, the raspberries will juice and the sugar will dissolve slightly.
3. Then carefully grind the raspberries with sugar with a wooden spoon until smooth. You can do this with a hand blender.
4. Pour some water into a small saucepan, pour gelatin into it, mix and leave to swell for about 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 stir.
6. Pour the washed cans with boiling water and wipe dry. Put raspberries in a prepared container, close tightly with lids and refrigerate for storage.

"Drunk" raspberry with sugar for the winter

Ingredients:
75 ml of vodka; sugar - a 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 out dust. Leave for ten hours.
2. Raspberries will juice, but all the sugar will not melt. Stir the raspberries every two hours and leave to infuse, 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 dry.
4. When the sugar is completely dissolved, pour in the vodka and mix thoroughly again. Arrange the raspberries in the jars all the way to the top. Roll them up hermetically with boiled lids and store them in the cellar.

Jam - assorted cherries with garden berries

Ingredients:
Cherry - 1 kg Mix of berries (strawberries, red currants, etc.) - 1 kg; Granulated sugar - 2 kg; Water - about 2 glasses; Zest of half an orange

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

Pickled cherries

Ingredients:
Cherry - 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; Badian - 1 star; Cinnamon - a centimeter piece of a stick; Acetic acid - half a tablespoon; Water - 1 liter and 1 glass

Cooking method:
Carefully sort the berries and rinse, peel off the tails.
Grind all the spices with your hands or with a rolling pin and pour them into the jars.
Arrange the cherries in the jars.
Boil water in a saucepan (it is better to use an enamel one) and add sugar to it. It is better to strain the syrup and then pour into it. acetic acid and stir.
Immediately pour the hot marinade over the jars, immediately place them in a large saucepan, the bottom of which is pre-covered with a napkin, add hot water so that it reaches the jars “up to the shoulders”, and pasteurize the jars covered with roofs, but not rolled up, about 10 (for a floor -liters) or 15 (for liter) minutes at the weakest boil (so that the water only trembles slightly).
Roll up the cans, turn them upside down and cover with a terry towel or blanket. Leave this way until it cools completely /

Canned sweet cherries in the form of marmalade

Ingredients:
Sweet cherry (it is better to choose red or black varieties to make the color more beautiful) - 2 kg; Granulated sugar - 1 kg; Medium lemon - 1 piece

Cooking method:
The lemon must be thoroughly washed with a special brush.
Sort the cherries carefully, then rinse thoroughly and dry.
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 bone with the edge of a knife).
Pour the berries with a glass of water, stir and let stand so that the berries give juice.
Pour literally a couple of tablespoons of water into a bowl for boiling, pour out the cherries and start cooking on the lowest heat, every now and then shaking the bowl or stirring its contents with a wooden spoon or spatula.
After about 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 the peel with a blender, but preferably pitted. Put the gruel in the marmalade and simmer for a while, until the marmalade becomes quite thick.
Arrange the marmalade in pre-sterilized jars and cover with sterilized lids.
Store this workpiece in a cool place.

Tinned cherries with spices

Ingredients:
Water - 1 l; Cherry - 1 kg (you can different varieties, but be sure to select large berries); Citric acid - a teaspoon; Sugar - 2/3 cup (more for lovers of very sweet things); Vanilla is a fifth of a small pod; Cinnamon - a piece of about 3 cm; Clove - a couple of buds; Star anise - 1 star

Cooking method:
Rinse and dry the cherries, free them from twigs and pits (you can just cut and shake out the pit).
Arrange the berries in jars, filling them almost to the top.
Dissolve sugar in water, add spices and boil for 2 - 3 minutes. Add citric acid.
Bring the syrup to a boil again. Pour the boiling syrup over the berries, 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 make sweet cherry compote according to this recipe, you don't even need sugar. It is remarkably replaced by honey. It also gives the preparation an extraordinary aroma and pleasant aftertaste. But it is important that the honey is real, bought in a trusted place. Calculation of ingredients for 3 liters.

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

Preparation:
1. We put the washed berries in sterile jars. You can throw in a cinnamon stick or a vanilla pod. With them, the cherry compote turns out to be more aromatic.
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 immediately cork them.
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. Pour sand here. Stir constantly and wait for the strawberry-sugar mass to become more homogeneous.
2. As soon as the sugar begins to dissolve, and the strawberries let the juice out, cut off for 5-7 minutes. Stir constantly and increase the heat.
3. Add a little citric acid, it will enhance the color of the jam and keep the berries attractive.
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, pour sugar over the strawberries in a flat bowl, without stirring. Leave it to infuse overnight at room temperature so that she gives her aromatic juice more generously.
2. We survive the lemon juice, do not put the lemon zest in the jam. We also vigorously survive the orange. The presence of lemon will make the berries denser. If orange pulp gets into the bowl during squeezing, do not be discouraged, it will not harm the jam.
3. We send the juice to the berries. Gently lift the strawberries with a silicone spatula to make it easier to pick up the sugar, and the berry is not damaged.
4. Heat the mass in a cooking bowl over medium heat. Help dissolve the sugar by pushing the spatula in a zigzag motion. Adjust the heat so that there is no intense boil. After 5 minutes, we remove from the gas.
5. Using a slotted spoon, carefully lay out the hot berries from the basin.
6. After removing the berries, light the fire again and boil the syrup to make the jam thick. Adjust the cooking time yourself. If you want to make the jam thicker, then leave it to cook for a longer time. You can check the readiness of the syrup as follows: drip a tablespoon of jam on a saucer with a white bottom. If it spreads, then the syrup is poorly boiled. If the syrup stretches from a spoon in the form of a thread, this indicates an extreme degree of syrup boiling, when it can turn into sugar. If the drop is standing and does not drain, the syrup is boiled away.
7. As soon as the syrup is boiled down, use a spatula to return the berries back, as they are not fully cooked yet. We forget about the scapula, grab the edges of the cooking bowl with our hands and stir the berries in 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 zhelix; 1 kg of granulated sugar.

Cooking method:
1. Sort out 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 enamel bowl and cover with sugar and gelatin. Leave the strawberries to drain for three hours.
2. Stir the sweet mixture gently and place the bowl over low heat. Bring the mixture to a boil and remove the foam.
3. Avoid boiling too much, 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 the broken pieces White chocolate and freshly squeezed lemon juice.
4. Sterilize and dry the washed glass container. Pour hot jam into jars, close tightly plastic lids, cool and store in the refrigerator.

APRICOT FLOWER JAM

Ingredients:
100 g of apricot flowers, 500 g of sugar.

Preparation:
Sort out the apricot flowers, rinse and place in an enamel bowl, add sugar, add 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.

Preparation:
On an early sunny morning, when the dandelion is full of fragrant and valuable nectar, collect the plant heads (without pedicels), put them in water, add the sliced ​​lemon without the peel and simmer for an hour. Then strain the broth, add sugar and boil for another 1-1.5 hours. The finished jam should resemble honey in appearance, taste and smell.

JAM FROM YELLOW PLUMS

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

Preparation:
Rinse ripe, but unripe plums in cold water, prick in several places with a thin wooden hairpin, put on a dish, cover with sugar (half the norm) and put in a cool place for 6-8 hours. Boil the syrup from the remaining sugar and water, put plums (along with juice) in it 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 foam and remove from heat.

JAM GRAPE

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

Preparation:
Immerse fresh grape berries of the same size in hot water (80-90 ° С) for 1 - 2 minutes. Add one teaspoon of dried cherry stalks to the water to add flavor and pleasant color. Then put the berries in sugar syrup and leave in it for 3-4 hours. Then 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.

JAM ORANGE

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

Preparation:
Boil the oranges in the peel, 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 in not very hot sugar syrup, leave for 6-8 hours, then boil 2-3 times intermittently until thickened.

ORANGE-PLUM JAM

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

Preparation:
Put oranges with peels, halves of plums, sugar, raisins, peeled from grains and minced through a meat grinder in a saucepan and cook, stirring occasionally, for about 1.5 hours to get a thick mixture. Then add chopped nuts, mix and cook for another 20 minutes. Put 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 of ground cinnamon, 5 g of vanilla sugar.

Preparation:
This is an old Czech recipe. Wash the plums, remove the stalks, remove the seeds, add 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 seal.

JAM LEMON

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

Preparation:
Use a sharp knife to cut the crust off the lemons. Boil the peeled lemons in boiling water for 15-20 minutes (use water to prepare the syrup), rinse under running cold water and leave in cold water for 10 minutes. Then remove from the water, divide into wedges, remove the seeds, put a stick of vanilla, pour in not very hot syrup and leave for a day. After that, boil the jam intermittently until tender.

NOTE: Because. lemon zest is useful and adds piquancy to dishes, it is better to wipe the zest with a fine grater from the lemon and only then peel the lemon from the white streaks. The zest can be dried or removed in a whole package, laid in a layer so that it is convenient to break it off in the frost.

JAM FROM PHIZALIS

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

Preparation:
Free the physalis fruits from the cups, put them in boiling water and blanch for 2-3 minutes, then remove them from the pan and discard them 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, cover the pan with gauze, then add 500 g of sugar, gently heat with stirring until all sugar is completely dissolved and cook at low boil for 10 minutes. After that, remove from heat, stand for 5-6 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 after cooling, the syrup should drain from the spoon in a dense stream. After cooling, pour the finished jam into clean dry jars, trying to distribute the fruits and syrup evenly, and tie it with foil and parchment paper.

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

Preparation: Rinse the figs, chop in several places. Boil the syrup from sugar and water. Pour the boiling syrup over the fruits, cloves, kernels and leave, if in the evening, then until the morning. Then cook over high heat for half an hour, removing the foam. Arrange hot in 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 of cinnamon, 2-3 kernels of cardamom.

Preparation:
Sort small green tomatoes, rinse with cold water, and then dip in boiling water and cook for 10-15 minutes. Drain the water, chill the tomatoes, transfer to a basin, pour hot sugar syrup, let stand for 2-3 hours, then cook for 20-25 minutes, remove from heat and soak in the syrup for 2 hours. Repeat boiling tomatoes in syrup three times, then boil the jam until tender. To flavor the jam, at the end of cooking, lower a gauze bag with cloves, cinnamon and cardamom into the basin at the end of cooking, and then remove the bag with spices. It tastes very much like kiwi jam.

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

Preparation:
In a bowl for cooking jam, dissolve sugar and half a glass of water. Boil the syrup, put in it the zucchini, cut into cubes, peeled and seeds. After the zucchini syrup has boiled, add the lemon, chopped very finely with the rind, and cook for 45 minutes. (Lemon can also be added at the end of cooking). This jam tastes like pineapple, orange, but not squash. Store like any other jam.

CARROT JAM WITH LEMON

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

Preparation:
Wash carrots, boil, peel, cut beautifully and sprinkle with sugar. Remove the zest from the lemon with a sharp knife, pour over it with boiling water and drain the water. Cut the prepared zest and cook in sugar water for 1 hour until soft. Put the lemon pulp, cut into thin circles, and the boiled lemon zest in the 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.

Preparation:
Remove all edible pulp from thick watermelon peels, remove the thin top green crust, cut into small pieces (you can 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, cover with a lid and leave for 4 hours. Put 600 g of sugar in a bowl for jam, pour 3 glasses 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 lower them in 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 the crusts, 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.

FABULOUS JAM FROM ORANGE BREASTS "ZAVITUSHKI"

Formed in the form of a spiral orange peels they look amazing in baked goods and simply 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; Half lemon juice, 6-7 pcs. carnations

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

Note: The same process can be used to weld curl jam of lemon zest... In this case, instead of lemon juice, take orange juice. Highly healthy jam!

(with vinegar)

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

Preparation:
Peel and seed the ripe melon, cut into small slices, pour with table vinegar so that it covers the slices, and leave for 2 days. Then remove the melon from the vinegar and cook 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 cook 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.

Preparation:
Wash the 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 the melon into it, bring to a boil again and leave to stand for a day. The next day, carefully remove the melon slices, boil the syrup and pour over the melon again. Repeat until the syrup thickens. Then put the melon with syrup in jars and close tightly.

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

Preparation:
Wash the pumpkin, peel, remove the seeds and cut the flesh 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 in the syrup, bring to a boil and, after cooking for 5 minutes, leave to infuse for 6-8 hours. Then again put the dishes with the jam on the fire, boil, add the remaining sugar, lemon juice and zest and after the sugar is completely dissolved, put it again for 10-12 hours to infuse. For the third time, bring the jam to a boil and place in jars.

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

Preparation:
Peel ripe rose hips from the stalks, wash in cold water and put on a sieve. Cut the prepared fruits lengthwise into halves, remove seeds and hairs, blanch in boiling water for 5-10 minutes (depending on the degree of ripeness), cool with cold water, place in an enamel bowl and pour 70% sugar syrup. Prepare the syrup in water, in which the rose hips are blanched. Dissolve the sugar in water until the crystals disappear completely, filter through 3-4 layers of gauze, then heat to a boil and pour the fruits with the resulting syrup. Cook rosehip jam in one step without pre-infusion, constantly removing the foam. Put the boiled jam boiled until cooked into dry heated jars, hermetically seal with boiled lids, turn the necks down and cool.

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

Preparation:
Boil the syrup over low heat with constant stirring. Dip the berries into the prepared syrup, bring to a boil, remove from heat and stand for 6-8 hours. During this time, the berries are well saturated with sugar syrup and will not be boiled down in the future. Then put it on the 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 the vanilla stick.
Note. Honeysuckle jam has a pleasant taste, and resembles cherry in color.

SEA BUCKTHORN JAM WITH WALNUTS

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

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

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

Preparation:
Cut the actinidia fruit into halves, put in a saucepan, cover with two cups of water and cook until soft. After adding sugar, cloves, juice and pounded circles of oranges, quickly boil 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 glasses of water

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

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

Preparation:
In order for the jam to be 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 peeled cornel fruits, 1.5 kg of sugar, 400 g of water.

Preparation:
For jam, it is better to take unripe cornel fruits, which should be immersed in boiling water and held in it for 5 minutes. Remove seeds from large-fruited dogwood after blanching.

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).

Preparation:
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 kyzhovnik "TSARSKOE" (emerald)

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

Preparation:
Select unripe, green berries, rinse them well, peel off the stalks, 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 aroma 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 stand for at least 3-4 hours. Then cook until tender in 2-3 doses for 5-7 minutes in boiling syrup at intervals of 5-6 hours. After each cooking, the jam must be quickly cooled, never covering it.

JAM "EXOTIC"

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

Preparation:
Wash the pears, cut into plates 0.5 cm thick, pour boiling water over, bring to a boil, remove from heat, drain the broth and boil sugar syrup on it. Put plums, grapes, diced 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 until tender. (The fruit should become transparent.) Put the finished jam in glass jars.

JAM "SUN IN THE BANK"

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

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

JAM "GRAINED"

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

JAM "RASPBERRY AROMA"

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

Preparation:
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 cook the syrup for 10 minutes. Grate the 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 in sterilized jars and roll up.

BLACKBERRY JAM "ON YEAST"

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

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

QUIVER JAM WITH WALNUTS

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

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

Ingredients:
1 kg of thorns, 1.2 kg of sugar, 2.5 glasses of water.

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

JAM FROM UNRELEATED FIGS

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

Preparation:
Soak the selected and washed figs in lime water for 6 hours, then rinse well and cook in sweetened water, adding lemon. Then drain the water, cook sugar syrup on it, cool, immerse the figs in 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)

Preparation:
Peel not very ripe figs, boil a little in water, drain the water. Prepare sugar syrup, chill, immerse figs in 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 prepare mint for tea (dry it). 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.

Preparation:
Wash the mint leaves in cold water, put them on a sieve, transfer to a towel and gently blot. Then pour them into a saucepan, pouring 500 g of sugar, pour on top with a citric acid solution, shake again, cover and stand for 6 hours. Pour the remaining sugar with 1 glass of water, boil the syrup, remove the foam and pour the leaves that have already squeezed the juice. After 6 hours of 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 QUIVER JAM

Wash the fruits of the quince, 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 1: 1 ratio, put in sterilized glass jars, close the lids and store in a cool place.
Note. The remaining seed cores can be used to make fruit vinegar or compote.

RAW CALINA JAM

Rinse the viburnum berries, separate from the brushes, knead and mix with sugar in a 1: 1 ratio. Place in glass jars, cover 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 the jam only increases from this.

RAW GOSEBERRY JAM

Rinse unripe green gooseberries (when the seeds are still not solid), dry, mince or beat with a mixer, mix with sugar in a 1: 1 ratio, put in boiled glass jars, close the lids and store in the refrigerator.

RAW CURRANT JAM

Peel the currants from twigs, rinse with water, dry, mince or grind with a mixer. Mix the currant mass with sugar (combine 1 part of 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 RASPBERRY OR BLACKBERRY JAM

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

RAW BLACK ROWAN JAM

Chokeberry berries ( chokeberry) separate from the branches, rinse, blanch in boiling water for 1 minute, dry and grind 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 CHILDREN

Rinse the plums, rinse with boiling water, wipe dry, free from pits, grind 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 JAM FROM FEJOA WITH NUTS

Rinse 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 (for 1 kg of jam - 100 g of peeled nuts), put in sterilized jars, close the 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.

Preparation:
Wash the apples, cut into quarters, and cut each quarter in half. You do not need to peel apples from seeds and skins. To prevent the apples from darkening during peeling, put them in cold water. Cook the prepared fruit over low heat. At the same time, you cannot interfere with them, otherwise they will boil up. After 15 minutes, pour the broth through a sieve into another dish, cover it with a sieve and pour the apples. Keep apples on a sieve for at least 30 minutes. . Strain the settled broth through cheesecloth again. After that, take 1 kg of sugar for 1 liter of refined broth, dissolve it over very low heat and cook the pelty carefully over low heat so that it does not get overcooked, otherwise the pellet will not thicken as it should.

PELT RASPBERRY or BLACKBERRY

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

Preparation:
Gently rinse the raspberries or blackberries, then squeeze the berries in small portions through double cheesecloth, making sure that the juice is clean. Let the juice settle and then, dissolving sugar in it at a rate of 1: 1, cook the peltu like jam, periodically skimming off the foam.

FAMOUS

This is interesting: Kiev dry jam resembles the candied fruits we are familiar with. It was only prepared according to old recipe... They say that the first to open it to the people of Kiev was an Austrian confectioner - a courtier of Catherine. When they were visiting Kiev, the cook broke his leg and stayed longer. And in order not to get 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 Kiev confectioners who "put production on stream." Two factories and shops were opened in Kiev.

Preparation: Cook the prepared fruits (fruits or berries) in 65% sugar syrup (650 g of sugar per 1 liter of water) and infuse in it for 8 hours. Then separate the fruits from the syrup, sprinkle them with sugar, mix well, sift out 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 covering them with parchment paper. You can also store it in a glass jar. And be sure to store in a dry place.

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

GLAZED APRICOTS

Boil the jam until tender (800 g of sugar per 1 liter of water), put the fruits on a sieve and let the syrup drain. Then place them in a 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. Finished apricots should be transparent, covered with a thin sugar film. NOTE: Other fruits can also be glazed.

Candied fruit(I)

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

Preparation:
Boil a medium thick syrup from sugar and water. Cut the lemons into slices 2 cm thick and boil in water until softened, then transfer them to cold water for 15 minutes, then remove, dry with a napkin, put in hot syrup and continue cooking until thickened. After that, remove the jam from the heat, cover the dishes with a lid and shake until lemon wedges will not cool down and will not be covered with a sugar crust. Put the finished slices on parchment, slightly greased. butter 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 fruit(Ii)

For cooking, it is recommended to take several varieties of ripe, but unripe fruits. Peel the fruit, remove the core (for example from apples) and place in an enamel bowl.
Prepare the syrup (for every 500 g of sugar - 250 g of water), bring to a boil, pour the syrup over the fruit, cover and put in a cold place for 24 hours. The next day, drain the syrup, boil until thick and pour over the fruit again.
Repeat until all the liquid has evaporated. This procedure should last 8-10 days. After that, spread the fruits on parchment slightly oiled 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 darken and taste from aluminum cookware.

Jelly and mousse should not be stored at subzero temperatures, as this impairs its taste and appearance.

Blanching the berries should be done in an enamel colander under a lid over boiling water in a saucepan. Blanching time for berries with a delicate skin is 1 min, with a harder skin - 2 minutes.

Dried fruits and vegetables filled with 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 a filling for pies.

Dried fruits at home are best stored in corked glass jars or paper bags placed in tightly tied plastic bags. This way the fruit can be stored for years.

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

When making 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 fruits for 2-3 minutes in boiling water and then remove the skin. Peeled fruit compote is less likely to go bad.

Black currants must be pre-blanched for 2-3 minutes in boiling water, then it will not be dryish 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 fruits yourself, wash them as little as possible before cooking. If you buy from a store, then you need to wash as thoroughly as possible. Strawberries and raspberries without removing the stalks, after they need to be laid out on paper, dried and only then sorted out.

Berries and fruits with a hard skin (gooseberries and plums), it is better to prick with a sharp stick, then during 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 with hot berry syrup for 3-4 hours and only then start cooking.

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

It is better to cut fruits for compote (jam) into equal slices, then when cooking they will reach at the same time.
Blanching the berries should be done in an enamel colander under a lid over boiling water in a saucepan. Blanching time for berries with delicate skin is 1 min., For harder ones - 2 minutes.

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

Peaches and apricots for compotes are easy to peel. To do this, soak the fruits for 3-5 minutes in boiling water, and then remove the skin. Peeled fruit compote is less likely to go bad.

Chokeberry jam will not be bland if you add a little apples, citric acid, or use red currant juice instead of water. Before this, the berries must be blanched for 5 minutes in boiling water.

Black currants must be pre-blanched for 2-3 minutes in boiling water, then it will not be so dry in jam.

Fruits and berries with stains and dented can only be used for making compotes. It is better to select whole and undamaged jam for jam.

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

If you pick fruits yourself, wash them as little as possible before cooking. If you buy from a store, then you need to wash as thoroughly as possible. Strawberries and raspberries without removing the stalks, after they need to be laid out on paper, dried, and only then sort out.

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

In this section, I hope you will find jam recipes that will eventually become the most favorite for your family. I have tried a lot different recipes before he singled out the most successful ones for himself. All recipes have been tested by me personally!

What winter dessert can be called traditional for our country? Of course, jam is a fragrant, tasty, very sweet delicacy, the taste of which is familiar to everyone from childhood. They are poured over pancakes, pancakes and ice cream, or eaten with a spoon, washed down with hot tea.
Some types of jam have healing properties and save those with a sweet tooth from colds, seasonal vitamin deficiencies, and annoying coughs. Plus, thick jam is the perfect filling for baked goods.

Room for imagination

Classic jam recipes are popular at all times. However, those who are really passionate about cooking know that during the harvesting season there is an opportunity not only to thoroughly stock up on sweets for the winter, but also to experiment from the heart. Courageous housewives create different, sometimes quite unexpected combinations of fruits, berries, nuts, flower petals, vegetables and spices. Thanks to such experiences, the people's piggy bank of jam recipes for the winter is constantly replenished with new masterpieces.

Little secrets of a successful jam recipe

The main thing is to come to the kitchen in a good mood. To make the cooking process more interesting and fun, you can involve your household members in the work. Children are especially eager to tinker with berries and fruits. With their participation, the jam always turns out to be very tasty, as if charged with positive energy.
In addition to good recipe jam and the presence of helpers, the choice of dishes is also important. It is more convenient to cook aromatic sweetness in enamel or aluminum basins and large cups, gently stirring with a slotted spoon or wooden spatula. You can't do without a large spoon with special holes, it is needed to remove the foam. You will need a deep ladle to fill the jars.

Jam loves attention, without constant stirring it tends to burn and absorb the smell of burning. With a long absence of the hostess in the kitchen, it treacherously runs to the stove, so do not leave the delicacy unattended.

At the end of a working day, do not forget to praise yourself and your loved ones, and also have a tasting of your favorite dessert.

1. Royal gooseberry jam

Ingredients:

Large green unripe gooseberries - 5 cups,
Sugar - 1 kg
Cherry leaf - 2 cups
Water - 3 glasses
Shelled walnuts - 2 cups

Cooking method:

Free the gooseberry berries from the stalks, "flowers", carefully cut and remove the pulp with seeds from the nick, trying to preserve the integrity of the berry. Pour 1 cup of cherry leaf with water, bring to a boil and simmer for 3-5 minutes, making sure that the water remains green. Strain, pour over the berries, put in a cold place for 24 hours. Prepare the second glass of cherry leaves as follows - remove the rough parts, divide each leaf into 4 parts. Drain the cherry broth from the berries and put a piece of cherry leaf and a piece in each berry walnut sprinkle the berries with vodka. Add sugar to the strained broth and cook the syrup over low heat for about 15 minutes (make sure it doesn't turn pink!). Pour the berries into the finished syrup and cook for 15 minutes. IMPORTANT! - Cool very quickly! - to keep the color green.

2. Mint jam

‣ First way

250 g mint leaves, 1 kg sugar, 2 lemons, 0.5 liters of water.

Rinse mint leaves with stems, dry slightly and chop. Finely chop the lemons together with the peel. Put everything in a saucepan and boil for 10 minutes. Leave for a day.
After that, squeeze the mixture, filter the infusion, add sugar to it and cook until tender. Pour hot jam into boiled jars and roll up immediately.

‣ Second way

400 g of mint leaves, 1 kg of sugar, 1 tsp. A spoonful of citric acid, 1 glass of water.

Wash the mint in cold water, put it in a colander, and gently pat it dry with a towel. Pouring into a saucepan, alternate with sugar, taken in an amount of half the recipe norm. Top with citric acid, stirred in a tablespoon of water. Shake, cover and leave for 6 hours. Meanwhile, from the remaining sugar and one glass of water, boil the syrup, remove the foam and pour the mint that has let the juice over it. After the set 6 hours, put the mint on the fire and boil over low heat for 5 minutes. Pour the jam hot into sterile jars and roll up.

Mint jam

Mint jam is not only unusual and very pleasant to the taste, but also good for health: it helps with colds and stomach diseases.

200-300 gr. mint
0.5 l. water (I poured more, just thought so and did the right thing)
1-2 lemons (tastes and smells better)
1 kg. sugar (if more water, then more sugar)

So ... the collected mint leaves together with twigs and stems (and I also with flowers), lemons, cut together with the "skin", pour water and cook for 10 minutes. Insist this witchcraft brew for one day. After a day, squeeze the mass, and strain the infusion. Add sugar and cook until tender. The word readiness scared me, but ... I cooked it for two hours on low heat, removing the foam. Then later ... after three more hours I boiled it and poured it into jars. It is better to put parchment in the lid so that mold does not appear due to condensation after a while. That's all ... In winter, God forbid you catch a cold, will you have a medicine or just a sweet "summer"

3. "Live jam" from raspberries and currants

From raspberries:

For every 1 kg of raspberries: 1.5 kg of sugar. Sort the raspberries and put them in a cup. Cover with sugar and leave for 2 hours. Then stir with a wooden spatula in one direction. Stir the jam for 24 hours until the sugar completely dissolves. Pour the jam in sterile and dry jars, close with plastic lids and store in refrigerator for about 4-5 months. If you want to keep the jam for a short time, then you can reduce the amount of sugar by 500 gr.

Currant:

For every 1 kg of currants: 1.5 kg of sugar. Sort the currants, remove the stalks so that there are only berries, wash and put on a sieve to drain excess liquid. Transfer the currants to a cup. Cover with sugar and leave for 2 hours. Mix. Beat with an immersion blender until smooth. Pour the jam into sterile and dry jars, close with plastic lids and store in the refrigerator for about 4-5 months. If you want to keep the jam for a short time, then you can reduce the amount of sugar by 500 gr.

4. Jam from kiwi and lemons

Ingredients:
Kiwi 1 kg,
lemon 1 pc,
juice of 1 lemon,
sugar 900 g

Preparation:

1. Wash the lemon thoroughly with a brush and cut into thin circles. Place in a saucepan with 100 g of sugar and 100 ml of water. Cook over low heat for 10 minutes.
2. Peel the kiwi, cut into circles and put in a saucepan with lemon circles. Add lemon juice and remaining sugar. Boil. Pour into a ceramic bowl and leave at room temperature overnight.
3. The next day, return the jam to the saucepan, bring to a boil again and cook for 20 minutes, stirring occasionally. Pour into sterilized jars, let cool. Then close and store in a cool, dark place.

5. Orange peel jam

Ingredients:

Orange - 3 pieces
Water - 400 ml
Sugar - 300 g
Citric acid (half an incomplete tsp) - 0.5 tsp.
Ginger (root, for an amateur. You can not add) - 10 g

Preparation:

Wash the oranges thoroughly, pour over them with boiling water (in order to wash off the wax that is applied so that the orange does not spoil during transportation) and clean it in any way convenient for you. I cut the peel in the center so that I got two hemispheres. Then I cut each hemisphere in half and each part into three more strips.

If the orange is thin, the inside can be left, if the orange is thick, remove a little from the inside so that the curls are easier to wrap and they are neat. My oranges were thin-skinned, so I didn't remove the inner white part - I photographed it for a sample.

Roll each piece of peel into a tight roll and string it like a bead. The thread must be pulled tighter so that the curls do not unfold. Pour cold water over the orange beads. Change the water two to three times a day. It is necessary to soak the peel for 3-4 days, until the crusts become soft and no longer taste bitter. It's even convenient - you can add the peel as you eat the oranges, so the soak time can be extended by two to three days. After that, boil the crusts 3-4 times for 15-20 minutes, changing the water each time. After each boiling, rinse the peel with cold water. I did it very simply - I boiled a kettle and filled a bowl with cold water. I boiled it for the first time - I put the beads in a bowl of cold water, poured fresh hot water into a saucepan and put the peel back there. And so several times.

Now you need to weigh the peel. I took three oranges - it turned out exactly 200 grams.
The proportions for jam are as follows - sugar is 1.5 times more, water is twice. If you do not have scales, I give other proportions: for 10 oranges - 1 kg of sugar, 1-1.2 liters of water and 1 tsp. citric acid (or the juice of half a lemon). I read such proportions in another recipe, but I did it myself as indicated above.

So - peel from 3 oranges (200 g), 300 g of sugar, 400 g of water, (as a gag - cut into small pieces of ginger root weighing 10 grams) put in a saucepan and cook until slightly thickened - the syrup should be quite liquid , similar after cooling to very liquid honey. Add citric acid before removing from heat. Remove the threads after the jam has cooled. Pour into a clean, dry jar. The output turned out to be a little more than a 0.5 liter jar. How much is stored - I can't say. I had a jar of jam at room temperature for only a week.)) We ate it very quickly.))

6. Raspberry jam with vanilla

Ingredients:

250 g raspberries
Juice of half a lemon
2 tablespoons
500 g sugar
Vanilla (1 vanilla pod / 1 tablespoon vanilla)

Preparation:

Put raspberries, juice and 2 tablespoons of water in a saucepan and bring to a boil. Reduce the temperature and simmer for 5 minutes. Add sugar and stir until dissolved. Scrape off the vanilla pod and simmer for another 10 minutes. Taste the jam and if not ready, leave to simmer for another 5 minutes. Pour the jam into a jar and serve.

7. Blueberry jam

Ingredients:

1kg blueberry
1.2-1 kg of sugar
2-3 grams of citric acid

Preparation:

Transfer the prepared blueberries to a cooking vessel, pour hot 70% sugar syrup (700 g of sugar per 300 ml of water) and soak in the syrup for 3-4 hours. After that, cook on low heat until cooked, skimming off the foam. At the end of cooking, citric acid can be added. Pack hot blueberry jam in prepared, heated jars. Pasteurize at 95 ° C: half-liter cans - 10 minutes, liter cans - 15 minutes.