Recipes Jam: Top 5

By admin • October 26, 2011

jam

To save a wonderful flavor favorite berries and fruits, has to produce a variety of manipulation. The most common has long been considered a blank jam, which is equally loved by both adults and children. Jam – it’s a little of vitamins, especially good and desirable in the winter. Now the tea has many kinds of cookies, cakes, candy, and once only brewing replaced it all: great smelling strawberry, currant is a very useful and delicate blueberry, cherry delightful …

However, at present so nice cold winter evening, after returning from a walk, to open a bottle of flavored jam and fresh brewed tea. A few simple recipes to help preserve the taste and benefits of your favorite berries.

Orange jam

For the preparation of this jam is best suited Moroccan oranges, since they are small and almost seedless. Take sugar and a half times more than oranges (ie 1.5 kg per 1 kg of oranges), and 2 cups of water. First you need to cook the syrup from the water and sugar, which is then sliced thin already lower slices oranges straight from the peel. On medium heat, cook the oranges about two hours, removing scum. After the resulting mass to cool and put into prepared clean jars.

Raspberry jam

Washed berries are placed in a container and covered with sugar for 8-10 hours and harvested in a cool place, preferably in the refrigerator. Sugar in 1 kg of raspberries will need 1.5 kg. When the time came capacitance with berries that are already allowed the juice, put on fire, and after boiling in 20 minutes is possible, allowing to cool slightly, pour in jars.

Strawberry jam.

strawberry jam

To strawberry jam turned tasty and healthy, the ratio of berries and sugar should be 1:1. Washed and dried whole berries slightly pour the sugar and leave for several hours. When the strawberries start up juice, pot should be placed on the stove and bring to boil. At a reduced heat cook berries for 5 minutes. After this mass should be completely cool and then repeat the manipulation of boiling 2 times. The banks can be poured and cooled down a little jam, but the lid shut after complete cooling.

Plum jam

Recipe for jam from plums . Washed and separated from the seed plum pour hot sugar syrup (not boiling!), Which is produced from 400 g of water and 600 grams of sugar per 1 kg of fruit. There should be three cooking, between which an interval of 8 hours, with each adding sugar to 600-700 g per 1 kg of plums. Ready cooled jam is poured into pre-prepared jars.

Pickled walnuts

Peeled green walnuts crust with cold water for two days, 6 hours periodically changing it. After that, another day is placed in lime water, which is obtained by mixing 0.5 kg of hydrated lime with 5 liters of water. The mixture is filtered through cheesecloth and pour her nuts. The next day the nuts carefully rinsed and punctured in several places with a fork. After that they again pour water for two days. Only after all these nuts are cooked in boiling water for 10 minutes, and then give water to drain in a colander. In the finished syrup of sugar and water dipped slightly dried nuts, pressed to the same one lemon, and boil for several minutes. After 8 hours all to repeat two more times with the same intervals. After this, chilled jam roll into banks.

Of course, in any cooking inevitably lost some of the vitamins, but still retained the mineral salts, many organic acids and beta-carotene. But the decrease in the amount of fiber after such treatment is very useful for people with various diseases of the stomach and intestines. Therefore, a careful selection of only fresh fruit and vegetables and proper heat treatment and other treatment, a gentle jam will delight in the cold season a great taste and aroma