take it to the wall and surprise the guests))
1. Pine cone jam

This method is used to brew the so-called "honey" from pine cones. Go through the cones, remove debris, needles, then rinse the cones with clean water. Pour the prepared cones into an enamel bowl and pour cold water so that it covers the cones by 1-1.5 cm. Then boil the cones for 20 minutes. in a closed saucepan and then leave for 24 hours at room temperature. The infusion will turn out to be green, it will need to be drained, and the cones should be thrown away. Next, cook the syrup with sugar, 1 kg of sugar for 1 liter of syrup. Cooking lasts at least 1.5 hours. For cooking, be sure to use enamel cookware. Ready "honey" from pine cones has a raspberry color and an unusually delicate taste. Pour "honey" hot into hot jars. It is not necessary to sterilize "honey", with this method of cooking honey is stored for a very long time even in room conditions.
2. Dandelion jam
Recipe number 1. Seven minutes.
dandelion flowers - 360 pcs. Yes, such is the accuracy.
water - 2 glasses
sugar - 7 glasses
Rinse dandelion flowers (with sepals, but no stem), pour two glasses of cold water, bring to a boil and boil for 2 minutes. Throw the dandelions in a colander through cheesecloth folded in 4 layers and squeeze them thoroughly. Squeezed water from boiled dandelions is the base of the jam. Pour 7 glasses of sugar into it and put in a saucepan over the fire. Simmer the syrup over low heat, stirring continuously, until the sugar is completely dissolved. Then boil for 7 minutes.
Recipe number 2. With the addition of lemon.
dandelions - the same 360 \u200b\u200bpcs.
lemon - 1 pc.
sugar - 1 kg
water - 1l
Pour the washed dandelion flowers with water, add a lemon cut into 4 parts and cook for ~ 1.5 hours. Cool and let stand overnight. Then strain by squeezing out the petals. Add finely chopped boiled lemon and sugar to the broth. Cook until thickened.
3. Pumpkin jam
pumpkin - 1 kg
soda - 1 tbsp. l.
sugar - 1.5 kg
water - ¾ glass
Peel the pumpkin and grains, cut it into large pieces. Pour cold water into a saucepan, add soda, put the pumpkin pieces there and leave for a day. Then drain the water, wash the pumpkin in cold water, discard in a colander. When the water drains, cut the pumpkin into squares. Put pumpkin in the prepared syrup and, without stirring, bring to a boil. Immediately remove from heat and put to cool so that the pumpkin does not boil and does not turn out jam. Put the cooled jam on the fire and cook until tender.
4. Rose petal jam
petals of red or pink roses - 0.5 kg
sugar - 1.5 kg
lemon - ½ pc.
water - 1 glass
Gently remove the rose petals, remove the white parts from them and chop finely. Cover the cut petals with a piece of sugar (500g) and leave in this form for two days. Boil the syrup from the remaining sugar (700g) and lemon juice. Gently pour candied rose petals into hot syrup and simmer until thickened.
5. Kiwi jam is delicious and extraordinarily beautiful!
Ingredients:
● 5 kiwi
● 1 banana
● 1 teaspoon of gelatin
● 220 gr. Sahara
● juice of half a lemon
Preparation:
Finely chop the kiwi and banana, mix and mash a little, then add sugar and a teaspoon of gelatin. Cook for 5-7 minutes. Thick and aromatic jam is ready
6. Mandarin jam
If you are going to make tangerine jam, put 1 kg of tangerines in hot water for 5 minutes, remove and refrigerate in cold water for an hour. Slice the prepared fruit and cut it in half. Make a syrup with 1 kg of sugar and ¾ glass of water and add the tangerines. It is recommended to cook tangerine jam with a low boil until tender.
An incredibly simple recipe for an unusual tangerine jam: pour a pound of tangerines peeled and cut into slices, pour 500 g of sugar, add 3 tbsp. brandy and leave overnight. The next day, put the mixture on low heat for 40 minutes, cool and put in jars. The tangerine jam is ready!
Also, tangerine jam will turn out to be interesting if you add cinnamon to the recipe. Peel and seed 6 large tangerines. Put them in an enamel bowl, add 500 g of sugar and leave overnight. Cut the zest of 1 tangerine into pieces, add to the infused tangerines and put the mixture on low heat. After 20 minutes, throw a cinnamon stick into the container and keep the tangerine jam on the fire for another 20 minutes. After pulling out the cinnamon stick, let the jam cool for an hour and pour into the jars.
If you are making small-sized tangerine jam that you do not need to cut but only pierce, inject a clove into each fruit.

For jam, it is better to take not quite ripe mulberries. First, a thick syrup is prepared from a glass of water and 300 g of sugar. 400 g of berries are poured into it and brought to a boil.

The berries are kept in syrup for a day or two, then the liquid is drained, boiled for a minute and again the berries are poured with it. This is repeated several times. The jam turns out to be not only tasty, but also very beautiful, aromatic.

Zucchini jam with oranges

Peel the courgettes, cut into small cubes. Rinse oranges and lemon, wipe, cut into thin slices, remove seeds and cut into slices.
Pour sugar into a saucepan, add 250 ml of water. While stirring, bring to a boil and cook for about 10 minutes. Add the zucchini to the boiling syrup. Bring to a boil and cook for 5 minutes.
Add oranges and lemon and bring to a boil again.
Reduce heat to just below medium and simmer, stirring occasionally, for at least 40 minutes. Sign of readiness - a drop of syrup practically does not spread on a glass plate
Cool completely (you can leave it overnight) and put in sterile jars.

Celery Jam for Diabetics

Peel half a kilogram of celery root (prepared about 300 g) and mince together with six lemons. Place the resulting gruel in an enamel pan, cover with a lid and steam in a water bath over low heat for two hours.
Transfer the finished jam to a glass jar and refrigerate. Take a tablespoon only in the morning on an empty stomach half an hour before meals. Usually this jam is enough for two months. Tasty and healthy!

Green tomato jam

Ingredients: 1 kg of small green tomatoes, 1 kg of sugar, 3-4 lemons, cinnamon, vanilla, salt
Dissolve salt in water (50 g of salt for every 0.5 l of water) and fill tomatoes with this water for 12 hours. After that, bring the tomatoes to a boil, drain the water, and rinse the fruits several times to completely remove the salt. Finely grate the lemons with the zest, add sugar and cook a thick syrup. Transfer the tomatoes to the resulting syrup, add cinnamon, vanilla and simmer until the tomatoes become transparent. It is better to make such a jam from whole tomatoes, but if you decide to cut the vegetables into halves, then do it after soaking in salt water.

Red tomato jam

This jam turns out to be very beautiful and tasty if you use cherry tomatoes.
Ingredients: 1 kg of strong tomatoes, 1 glass of water, 1 kg of sugar
Rinse the tomatoes and dry them well. Prepare the syrup, dip the tomatoes in it, boil for 30 minutes and leave in a cool place for 12 hours. Then boil the jam again over medium heat, stirring and skimming for another 30 minutes, and set aside again for 12 hours. Then cook the tomatoes until cooked through, stirring constantly. The finished jam should have a fairly thick consistency. Before rolling the jam, it is imperative to cool it down. Banks must be clean, sterilized and dry.

Carrot jam

Do you remember the saying "I have never tasted anything sweeter than carrots"? And carrots can really be sweet. And what a! The recipe for carrot jam is very simple, but the delicacy turns out to be difficult and original. For such a jam, you need to take young, juicy carrots. For the decorative look of jars, you can use whole small roots.

Ingredients: 1 kg of carrots, 1 kg of sugar, 3 g of citric acid.
Wash the carrots, peel, cut into equal pieces, cover with sugar and leave for a day. Then add a few tablespoons of water and cook until transparent. Add citric acid at the end of cooking.

Pumpkin jam

Solar pumpkin can also give unusual jam. Besides the fact that pumpkin jam has a wonderful taste, it is very decorative.
Ingredients: 1 kg pumpkin pulp, 1.5 kg sugar, 2 glasses of water, a pinch of citric acid, a pinch of vanillin

Cut the pumpkin into cubes and blanch for a couple of minutes in a little water, then pour over with cold water. Boil the syrup, pour the pumpkin over it and leave for 6 hours, then boil for 30 minutes and leave for 2-3 hours. Repeat cooking and cooling 2 more times. At the end of cooking, add citric acid, vanillin, cinnamon to taste.

Beetroot jam

Children like bright beetroot jam. Despite the fact that the recipe contains red wine, this jam can be given to kids without fear: all the alcohol evaporates in the process.

Ingredients: 1 kg of beets, 0.5 cups of red wine, 2 lemons

Peel the beets and cover them with water. Bring to a boil, drain the water. Repeat this procedure two more times. Cool the beets. Cut into small cubes, add sugar, wine and bring to a boil again. After 20 minutes after the start of cooking, add one lemon, cut into pieces, and after an hour and a half from the start of cooking, add the juice of the second lemon. In total, the jam should cook for 2 hours.

Onion jam

Yes, onion jam also exists, and by preparing it, you can definitely win the title of the most extraordinary hostess. This jam is well suited to fish and meat dishes as a sweet sauce. By the way, it is very useful for coughing.

Ingredients: 7 onions, 2.5 cups of sugar, 2 cups of white wine, 2 tbsp. l. 5% vinegar, vegetable oil

Cut the peeled onion into half rings. Fry in oil, add sugar, bring to a boil. Cook the jam over low heat for 30 minutes, until the onions are caramelized. Add vinegar, wine, boil for another 15 minutes - and the jam is ready.

Eggplant jam

Ingredients: Eggplant - 2 kg; Soda - 1 tsp; Sugar - 1.5 kg; Vanillin or vanilla sugar - 1 sachet.

Peel off the washed eggplants and cut into thin strips lengthwise. A soda solution is prepared. To prepare it, dissolve 1 teaspoon of baking soda in 1 liter of water and fill it with chopped strips of eggplant. This is done so that they retain their shape during cooking. First, take half the sugar, add half a liter of water to it, mix and boil the syrup. Eggplants are dipped in hot syrup and boiled for another 15 minutes. Remove from heat and cool.

Then stir the remaining sugar with the same amount of water, add to a saucepan with jam and cook for another 1 hour. Vanillin or vanilla sugar is added about five minutes before pouring the jam. Make sure that your exotic jam does not burn, otherwise it will ruin not only its appearance, but also its characteristic aroma. Jars of jam can be closed with both metal lids and steaming plastic lids.

List of recipes:
1. Strawberry jam with white chocolate
2. Raspberry jam with hot pepper
3. Pomegranate jam with almonds
4. Pear jam with bitter chocolate
5. Cucumber jam with mint
6. Currant jelly with coffee
7. Mint jam
8. Orange peel jam
9. Peach jam with cognac
10. Peach jam with pine nuts
11. Lingonberry jam with honey and spices
12. Yellow tomato jam
13. Plum-chocolate cinnamon jam
14. Rowan jam with walnuts
15. Apple jam with vanilla and thyme
16. Lemon cinnamon jam
17. Blackberry jam with rosemary
18. Quince jam with nuts
19. Jam from young pine cones
20. Blackcurrant jam with cardamom
21. Jam from watermelon peels
22. Cherry chocolate jam with cognac
23. Dandelion Jam
24. Greek-style marrow jam
25. Pear jam with spices

1. Strawberry jam with white chocolate
For 1 kg of ripe strawberries, 1 kg of sugar, 1 packet of thickener for jam, ½ lemon juice, 1 bar of white chocolate.
Sort the strawberries, rinse in running water, remove the sepals, dry on a towel. Cut the strawberries into halves, put in a saucepan, cover with sugar, leave for 15 minutes. Add lemon juice and thickener, bring to a boil over medium heat, cook for 15 minutes, remove from heat. Grate chocolate, add to jam, mix. Pour the jam into sterilized jars, cool and roll up.
2. Raspberry jam with hot pepper
For 1 kg of raspberries, 1.5 kg of sugar, 1 hot pepper.
Sort raspberries, but do not wash. Put the raspberries and sugar in a saucepan in layers, leave for 3 hours in a cool place. Rinse hot peppers thoroughly, scald. Raspberries with sugar two hundred to a boil, add hot pepper, cool to room temperature. Bring to a boil, cook for 15 minutes, remove the pepper. Pour the jam into sterilized jars, cool and roll up.
3. Pomegranate jam with almonds
For 1 kg of pomegranate seeds, 3 kg of sugar, 3 liters of pomegranate juice, ½ lemon juice, ½ tbsp. almonds.
Pour pomegranate juice into a saucepan, add sugar, bring to a boil over medium heat, reduce heat to low and cook for 30 minutes, remove and cool to room temperature. Repeat 2 more times. Sort the almonds, rinse 2 times with cold water, pour boiling water for 5 minutes, discard in a colander. Add pomegranate seeds and lemon juice to a saucepan, bring to a boil, add almonds, bring to a boil, cook for 15 minutes. Pour the jam into sterilized jars and roll up, wrap until it cools completely.
4. Pear jam with bitter chocolate
For 1 kg of pears, 1 kg of sugar, 2 oranges, 100 g of dark chocolate
Wash the pears, core them, cut into thin slices. Wash oranges with hot water with a brush, soak in cold water for 5 minutes, dry, remove the zest, squeeze out the juice. Put pears, sugar, orange zest and juice in a saucepan, bring to a boil, add chopped chocolate, reduce heat to low, cook until the chocolate is completely dissolved, remove from heat, cool completely. Bring to a boil, cook for 15 minutes. Pour the jam into sterilized jars and roll up, wrap until it cools completely.
5. Cucumber jam with mint
For 1 kg of cucumbers, 1 kg of sugar, 3-5 sprigs of mint.
Rinse the cucumbers, remove the tips, cut into slices 3-5 mm thick, cover with sugar and leave for 3 hours. Bring to a boil, cook over medium heat for 5 minutes, leave to infuse for 12 hours. Bring to a boil, add a bunch of mint, bring to a boil, cook for 5 minutes, leave to cool to room temperature. Bring to a boil, simmer over low heat for 15 minutes, remove mint. Pour the jam into sterilized jars, cool and roll up.
6. Currant jelly with coffee
For 1 liter of fresh red or black currant juice, 500 g of sugar, 1 packet of thickener for jam, 5 tsp. coffee beans.
Fry the coffee beans a little in a clean, dry frying pan until the aroma appears. Add coffee beans to currant juice. Mix the thickener with 2 tablespoons of sugar and add to the juice. Bring the mixture to a boil over medium heat. Add the remaining sugar to it, stir the sugar thoroughly until it is completely dissolved and cook for 1-2 minutes at a low boil. Pour the jam into sterilized jars and roll up, wrap until it cools completely.
7. Mint jam
For 1 kg of mint (leaves together with stems!) 2.5 kg of sugar, ¼ tsp. citric acid or juice of ½ lemon, 200 ml of water.
Rinse the mint, remove the damaged parts, dry on a towel, cover with 2 kg of sugar in layers, leave for 6 hours without interfering. Prepare a syrup from 0.5 kg of sugar and water. Pour mint with hot syrup and leave for 6 hours. Bring the mint mass to a boil over medium heat, cook for 5 minutes, strain, bring to a boil. Pour the jam into sterilized jars, cool and roll up.
8. Orange peel jam
For 1 kg of orange peels, 1.2 kg of sugar, 1 liter of water (+ cooking water and water for soaking), juice of 1 lemon, 1 tsp. ground ginger
Wash the oranges with hot water with a brush, cut into 16 pieces lengthwise, remove the pulp (it will go to ordinary orange jam), put the peels in a container, add water and leave to soak in a cool place for 3 days, changing the water twice a day. Remove the albedo (the white part on the inside of the peel) from each piece of the peel with a knife, roll each strip into a spiral and string them on a thread, 5-7 pieces. Tie the thread into a ring. Transfer the crusts to a saucepan, add water, bring to a boil over medium heat, cook for 15 minutes, drain the water, transfer the crusts to a colander and rinse with cold water. Repeat 2 more times. Remove the threads carefully. Put the crusts in a saucepan, cover with water, add half the sugar, bring to a boil, add the rest of the sugar and leave to cool to room temperature. Bring the jam to a boil, add ginger, mix thoroughly, cook for 15 minutes over low heat, add lemon juice, bring to a boil, remove from heat. Pour the jam into sterilized jars, cool and roll up.
9. Peach jam with cognac
For 1 kg of peaches, 800 g of sugar, 100 g of brandy, 1 g of ground cinnamon, cardamom and cloves.
Cut the peaches into slices, remove the seeds and cover with sugar for an hour until the juice appears. Bring to a boil, skimming off the foam regularly. Add spices and cognac. Cook over medium heat for 30 minutes. Pour the jam into sterilized jars and roll up, wrap until it cools completely.
10. Peach jam with pine nuts
For 1 kg of peaches, 500 g of sugar, 100 g of nuts, 200 ml of water, 2 tbsp. honey.
Sort the nuts, rinse 2 times with cold water, pour boiling water for 5 minutes, drain the water, pour boiling water over and leave for 10 minutes, put in a colander. Scald the peaches, remove the skin, remove the seeds, cut into 4 pieces. Prepare syrup. Add peaches to the syrup, bring to a boil, cook for 15 minutes, remove the peaches. Bring the syrup to a boil, boil it in half over medium heat. Add peaches and nuts to the syrup, bring to a boil, cook for 5 minutes. Pour the jam into sterilized jars and roll up, wrap until it cools completely.
11. Lingonberry jam with honey and spices
For 1 kg of lingonberry 0.5 kg of honey, 250 ml of water (+ water for the first boil), 1 tsp. ground cinnamon, ½ tsp. cardamom, 1 tsp. lemon zest, 3 pcs. whole carnations.
Sort the lingonberries, rinse in running water, pour boiling water for 5 minutes to leave the bitter aftertaste, discard in a colander. Transfer the lingonberries to a saucepan, add water, add spices in a bag, bring to a boil, cook for 15 minutes, remove from heat, remove the bag of spices. Cool the jam to 45 ° C, add honey, mix thoroughly. Pour the jam into sterilized jars and roll up, wrap until it cools completely.
12. Yellow tomato jam
For 1 kg of tomato (only small ones are needed!) 1 kg of sugar, 3 oranges, ½ lemon zest, 1 packet of thickener for jam, 300 ml of water.
Wash the tomatoes, scald, peel, cut into 4 pieces. Wash oranges with hot water with a brush, soak in cold water for 5 minutes, dry, remove the zest, squeeze out the juice. Put the tomatoes, orange and lemon zest in a saucepan, cover with sugar, bring to a boil, cook for 15 minutes over medium heat, remove, cool to room temperature. Mix the thickener with 2 tablespoons of sugar and add to the jam. Bring the mixture to a boil over medium heat, cook for 15 minutes over medium heat. Pour the jam into sterilized jars and roll up, wrap until it cools completely.
13. Plum-chocolate cinnamon jam
For 1 kg of plums (pitted) 700 g of sugar, 1 cinnamon stick per liter jar (0.5 to 0.5!), 1 packet of thickener for jam, 100 g of dark chocolate
Wash the plums, cut into halves, remove seeds, mince. Put the mass in a saucepan, add sugar, bring to a boil over medium heat, cook for 15 minutes, remove from heat. Cool to a tolerable temperature, rub through a sieve. Bring to a boil, add chocolate, cinnamon, cook for 5 minutes. Pour the jam into sterilized jars, put cinnamon and roll up, wrap until it cools completely.
14. Rowan jam with walnuts
For 1 kg of red rowan, 1.5 kg of sugar, 250 g of chopped nuts, 500 ml of water.
Dismantle the rowan, remove the spoiled berries, rinse 2 times in cold water with your hands, rinse under running water, put in a colander. Crush completely dry mountain ash with your hands, but do not crush! Pour boiling water over the rowan, leave for 5 minutes, drain into a colander. Prepare syrup. Put the mountain ash in the syrup, bring to a boil, cook for 15 minutes. Add nuts, bring to a boil, cook for 5 minutes. Pour the jam into sterilized jars and roll up, wrap until it cools completely.
15. Apple jam with vanilla and thyme
for 1 kg of apples 350 g of sugar, juice of one lemon, 2 vanilla pods, 2 tbsp. thyme.
Wash the apples, cut into quarters, remove the core, transfer to a saucepan, bring to a boil over low heat, cook until softened, remove from heat. Cool to a tolerable temperature, rub through a sieve. Finely chop the vanilla and add to the puree. Bring to a boil, add sugar, lemon juice, thyme, cook for 15 minutes. Pour the jam into sterilized jars, put cinnamon and roll up, wrap until it cools completely.
16. Lemon cinnamon jam
For 1 kg of lemons, 1 kg of sugar, 1 cinnamon stick, 250 ml of water (+ water for cooking the peel).
Wash the lemons with hot water with a brush, remove the peel, cut into slices, remove the seeds. Carefully cut the peel of 3 lemons into strips, put in a saucepan, add water, bring to a boil, drain the water. Repeat 2 times! Add lemons, sugar, water to the peel, bring to a boil over medium heat, cook for 15 minutes. Add a cinnamon stick to the jam, bring to a boil, cook for 15 minutes, remove the cinnamon stick. Pour the jam into sterilized jars and roll up, wrap until it cools completely.
17. Blackberry jam with rosemary
For 1 kg of blackberries 500 g of sugar, juice of ½ lemon, ½ tsp. rosemary, 1 packet jam thickener.
Rinse the blackberries, peel off the stalks, put them in a saucepan, cover with sugar and simmer for 3 hours. Add lemon juice, chopped rosemary, bring to a boil, remove from heat, cool, refrigerate overnight. Mix the thickener with 2 tablespoons of sugar and add to the jam. Bring to a boil, cook for 10 minutes. Cool to a tolerable temperature, rub through a sieve. Bring to a boil, cook for 5 minutes. Pour jam into sterilized jars, cool and roll up.

18. Quince jam with nuts
For 1 kg of quince 1 lemon, 500 g of sugar, 200 g of nuts, 250 ml of water.
Wash the quince, cut into 4 parts, remove the core. Prepare syrup. Add quince to the syrup, bring to a boil, cook for 5 minutes over medium heat, remove from heat, leave to cool for 12 hours. Repeat 2 times! Wash the lemon with hot water with a brush, cut into 16 pieces lengthwise. Sort the nuts, chop. Bring the jam to a boil, add lemon, nuts, bring to a boil, cook for 15 minutes. Pour the jam into sterilized jars and roll up, wrap until it cools completely.
19. Jam from young pine cones
For 1 liter of water, 1 kg of sugar.
Collect the cones (May-early June), sort out, rinse 2 times, soak for 1 hour, rinse again, fill with water so that it covers the cones by 2-3 cm, leave for 12 hours. Bring to a boil, simmer over medium heat for 5 minutes, remove from heat, leave for 12 hours. Repeat 2 times! Cool the jam to room temperature, pour into sterilized jars and roll up.
20. Blackcurrant jam with cardamom
For 1 kg of currants 550 g of sugar, ½ lemon juice, zest of one orange, 5 boxes of cardamom.
Sort the currants, rinse, cover with sugar and leave for 6 hours in a cool place. Transfer the mixture to a saucepan, bring to a boil, remove from heat. Cool to a tolerable temperature, rub through a sieve. Add all ingredients, bring to a boil over medium heat, cook for 30 minutes. Pour the jam into sterilized jars and roll up, wrap until it cools completely.
21. Jam from watermelon peels
For 1 kg of watermelon peels, 1 kg of sugar, zest and juice from ½ lemon, zest from ½ orange, 1 pod vanilla, 250 ml of water.
Cut the watermelon rind into cubes 1.5x1.5 cm, put in a saucepan, add water, bring to a boil, cook for 5 minutes, drain the water into another pan, put the rinds in a colander. Prepare syrup in drained water. Pour the crusts into the syrup, bring to a boil, cook for 45 minutes. Add lemon and orange zest, chopped vanilla and lemon juice 15 minutes before the end of cooking. Pour the jam into sterilized jars and roll up, wrap until it cools completely.
22. Cherry chocolate jam with cognac
For 1 kg of cherries 550 g of sugar, 100 g of dark chocolate, 50 ml of brandy.
Wash the cherries, sort out, remove the seeds, pour cognac for 3 hours. Cover the cherries with sugar, stir and leave for 1 hour. Bring to a boil, simmer for 5 minutes, remove from heat, leave for 12 hours. Bring to a boil, reduce heat to a minimum, add chocolate shavings, cook for 15 minutes. Pour the jam into sterilized jars, cool and roll up.
23. Dandelion Jam
For 1 kg of dandelion inflorescences (May-early June!) 1 kg of sugar, 2 lemons, 500 ml of water.
Rinse the inflorescences 2 times with running water, add water and leave in a cool place for a day. Squeeze the inflorescences with your hands, transfer to a saucepan, add water, bring to a boil and cook for 15 minutes over medium heat. Grind the lemons into a pulp in a blender. Add all ingredients to a saucepan, bring to a boil, cook for 15 minutes, cool, strain, bring to a boil, leave to cool completely. Pour completely chilled jam into sterilized jars and roll up.
24. Greek-style marrow jam
For 1 kg of zucchini, 2.5 kg of apples, 3 oranges, 1 kg of sugar, 1 cinnamon stick, 2 cardamom pods, 1 star anise star.
Wash the zucchini, remove the peel, cut into 2x2 cm cubes. Wash the oranges with hot water with a brush, soak in cold water for 5 minutes, dry, remove the zest, squeeze out the juice. Wash the apples, peel and core, cut into cubes. Put everything in a saucepan, add juice, stir, cover with sugar, bring to a boil over medium heat, cook for 5 minutes, add spices, cook for 45 minutes, remove spices. Pour the jam into sterilized jars, cool and roll up.
25. Pear jam with spices
For 1 kg of pear 750 g of sugar, 1 cinnamon stick, 3 cloves buds, 1 star anise star, 0.5 liters of water.
Wash the pears, remove the stalks. Prepare syrup. Put pears in syrup, bring to a boil over low heat, cook for 15 minutes, remove from heat and leave in a cool place. Bring to a boil again over low heat, cook for 5 minutes, remove from heat and leave in a cool place. Repeat twice a day for 5 days! Bring to a boil, add spices, cook for 5 minutes, remove from heat and leave in a cool place. Repeat 2 times! Pour the jam into sterilized jars, cool and roll up.

Introduction:

Various jams - strawberry, strawberry, raspberry, cherry, apricot, apple and many others. Everyone knows these popular and healthy sweet foods from childhood! Every family tries 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 common for a long time, there are many varieties of this delicacy from products unusual for most Europeans or differing in non-standard cooking methods. These include peltya, cue, bekmes, nardek, doshab, various types of dry jams, as well as jams made from vegetables and walnuts. The latter is considered to be the "king of all jams".

Peltya is typical for 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 pelta 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 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.

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, citric acid must be added while cooking the jam.

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 cups 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:

Pour the petals over with hot water, put in boiling honey, add 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), immerse them in water, add the sliced \u200b\u200blemon 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 oranges in a 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.

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, put 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 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.

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 the 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 wedges, remove the seeds, 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 prepared 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. GREEN TOMATO JAM

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 put 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.
• 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.

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 flesh 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.

23. JAM FROM THE CABBOO

Ingredients:

• 1.5 kg of kavbuz 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.
• 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.

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 again put the dishes with 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.

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. JAM FROM ROSE

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 completely disappear, 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 ground walnut kernels for 20 minutes in sugar syrup, cool to about 80 ° C, then add 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 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.

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 in a bowl for jam, pour over the prepared syrup and cook until tender.
• Add cloves at the end of cooking.

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 dogwood 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 in an enamel or faience basin, pour over with hot water VL, cover with a napkin, leave for 10-15 minutes.
• Drain the water, put the cornelian cherry in the pre-prepared sugar syrup, bring to a boil, then gently shake the basin to shake the foam to one side 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 gooseberry
• 1.5 kg of sugar
• 2 glasses of water
• cherry leaves.

Preparation:

• Select unripe, green berries, rinse them well, peel off the stems, make an incision on each berry and remove the seeds through it. Then rinse the berries again, put in a suitable dish, layering with cherry leaves (to give a special aroma and preserve their 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, in no case 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 cook sugar syrup on it. Put plums, grapes, diced apples, pears into the syrup and boil.
• Cut the orange and lemon into 0.5 cm wide slices, 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 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 stand.
• 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 through.
• Pour the slightly brownish jam into sterilized jars and roll up.

48. JAM FROM THE TERN

Ingredients:

• 1 kg of thorns,
• 1.2 kg of sugar
• 2.5 cups 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:

• 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.

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, fold them onto 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 black radish, peel, wash again, grate on a coarse grater and, boiling in water with soda for no more than 5 minutes, fold it onto a sieve. Rinse the radish with cold boiled water and squeeze lightly. 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 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 inserted 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.

Good jelly, candied fruit, compotes, pie filling and preserves can be prepared from the harvest on time.

Rhubarb jam

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

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

Pine cone dessert

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

Cones need to be harvested by the end of May. At this time, they are still small and delicate and have a bright coniferous aroma.

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

Banana miracle

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

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

Ingredients:

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

The fruits are peeled and cut into pieces. Next, the syrup is prepared in a saucepan. To do this, mix sugar with water in a bowl, bring to a boil and boil a little. Next, chopped bananas are dipped into a boiling liquid and the mass is cooked over low heat. The jam is ready when the mass is smooth, as the bananas turn into mashed potatoes from the heat. The finished dessert is laid out in jars and sent for short storage, since such a dessert, as a rule, does not stale.

Strawberry jam "Freshness"

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

Ingredients:

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

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

Raspberry jam with melon

Raspberries are incredibly tasty and healthy berries. But you can make very special desserts from it. For example, we suggest trying an unusual jam made from raspberries and melons.

Ingredients:

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

Rinse and dry the lemon and lime thoroughly before cooking. With the help of a sharp knife, remove the skin, and squeeze the juice from the zest, but do not throw it away, but cover it with sugar and leave it for an hour.

In the meantime, cut the melon in two, removing the seeds. Peel the skin and cut the pulp into small cubes. Rinse the raspberries and dry them on a paper towel. Now that all the components are prepared, you can start cooking. Put the zest with sugar in a saucepan and add the remaining sugar, pour a glass of water. Bring the resulting mass to a boil, then add the melon and boil for another five minutes. Next, pour in the raspberries and boil again for five minutes. All creams that appear during cooking should be removed. Remove the pan from the heat and let the jam cool. After that, you need to re-boil the mass until it thickens. Put the finished jam in clean jars and seal with lids.

Apple jam

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

Ingredients:

1. A kilogram of red apples.
2. Sugar - 3.6 kg.
3. A kilogram of zucchini.
4. A kilogram of grapes, seedless varieties are preferable.
5. A kilogram of melon pulp.
6. Vanilla sugar pack.
7. Three lemons.
8. Almond essence - ½ tsp

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

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

This process must be repeated two or three more times during the day. With the last approach, you need to add almond essence, vanilla sugar to the jam. We spread the boiling mass into the jars and seal them.

Carrot and cherry jam

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

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

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

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

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

Watermelon jam

You can make a delicious dessert from the rinds of watermelon.

Ingredients:

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

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

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

Orange Peel Dessert

The hostesses even make a very unusual jam from orange peels.

Ingredients:

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

For syrup:

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

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

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

You will have to work more with thick-peeled oranges. Soak the crusts first. And then remove the white pulp from the inside with a thin knife. Only then can the workpieces be rolled into spirals.

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

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

Instead of an afterword

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