Alycha and pears what can be done. Zucchini jam with alchoy

12.05.2019 Healthy nutrition

Alycha is a close relative of home plum. Its fruits are slightly smaller, but the same fragrant and delicious, the flesh is harder, the bone is blown bad. Jam from Alychi to prepare simply, but the process requires a lot of time. The calorie content of the finished delicacy of the Rivne 183 kcal per 100 g of the product.

Jam from Alychi without bone

For the manufacture of alchovoy jam, the following components are needed:

0.5 kg of fruits;
750 g of sugar;
100 ml of water.

Cooking technology:

Fruit wash, remove the bones.
Fold the prepared fruits into deep containers, pour sugar and insist 3 hours to highlight juice.
Place dishes on fire, boil and peck for 5 minutes. Next, remove from the fire and insist a few hours.
Repeat manipulation 2-3 times.
Ready jam, while still hot, pour into banks.

Baptice blanks

Prepare jam with bones easier, however, you will have to tinker with the preparation of the syrup and the berries themselves.

Alycha - 1 kg.
Water 850 ml.
Sugar - 1500 kg.

Algorithm of actions:

In the pan pour 850 ml of water, bring to a boil.
Fruits rinse, clean and pierce everyone.
Lay them into the boiling water, to write 4 minutes, after which the berries get a noise, and from the remaining liquid to cook syrup.
3 glasses of liquid boil, sugar sugar and interfere with its complete dissolution.
Pour fruit syrup and insist 4-6 hours.
Then the insisted Alych will boil and peck for 7 minutes, to extinguish the fire, you can insist all night, but not more than 11 hours.
Repeat process 2-3 times.
For the fourth time, cooking time will be 15 minutes with constant stirring.
Ready jam pour from prepared containers and completely cool.
Cooled banks put in a dark cold place to demand.

Yellow Alyci Winter Jam

Yellow Alych is characterized by a more sour taste and is therefore rarely used in the fresh form. But from it it turns out a fragrant, tasty and useful jam.

Option 1

0.5 kg of alchi;
0.5 kg of sugar;
500 ml of water.

Technology:

Water boost, lay alley and peel 5 minutes.
Get the fruits, cool. From the remaining liquid to cook syrup.
Having cooled Alych to clean from the bones and shift into the appropriate capacity, pour the syrup.
Put on fire, bring to a boil, breed 1 hour.
Then to peel on a quiet fire of 35 minutes, often stirring with a wooden spoon. The longer the jam will be boiled - the point will be consistency.
Ready product decompose on storage banks, close (it is better to use iron covers and a download machine).

Method 2

500 g allyci;
400 ml of water;
1 kg of sugar.

What to do:

Fruits pierce in several places toothpick, put in dishes with water.
Boil, cook 4 minutes.
Water saturated with fruit juice, merge into another container, and the alley is immersed in cold water.
After cooking, the liquid is minimized to boil over, after which they wait for the sugar to wait until it dissolves. Syrup ready.
Berries lay out in spacious dishes and pour syrup. Nasting 6-7 hours at room temperature.
Jam heat before boiling and immediately remove from the plate. Required 10 minutes.
Repeat the scheme from 2 to 3 times.
Cooked jam pour into storage containers and give to completely cool.

Blank from Red Alyci

Red Alycha is much sweeter than yellow. In cooking, used for cooking sauces, jelly, jams and jarry.

Jelly from Red Alyci

1 kg of berries;
150 ml of water;
550 g of sugar.

How to cook:

Prepared fruits lay out in the dishes, pour water and cook until complete softening.
Grind through a sieve cooked fruit. During the rubbing procedure, skin and bones are filled.
Cooking the rubbing mass is not yet boiled on 1/3 of the original volume.
Shortly before the completion of the process, sugar sugar, small portions, constantly stirring.
The preparedness of the product is defined as follows: drop on a cold plate a little jelly. If the mass is not spread - the delicacy is ready.

The finished product can be decomposed:

Hot in glass cans and roll;

Cold on plastic containers and close the lid.

Recipe Jema

Jam can be served to tea, use as a filling for pancakes or pies.

Components:

1 kg of fruits;
1 l of water;
800 g of sugar.

Technology:

Folded the washed and peeled fruit in the dishes, pour water.
Peel on slow fire until the meakty is softened.
The resulting mass is sold through fine sieve.
Formed puree be sure to weigh, then shift into the container to continue cooking.
Connect with sugar and cook, preventing burning, to the desired consistency.
After turning off the fire with a saucepan cover with a lid and give a jam to break a little.
The finished product is pouring to the banks hot, roll and give cool. Store in the basement or cellar.

Jam with the addition of cocoa

Components:

Alycha 1 kg.
Sugar 1 kg.
Vanillin 10 g
70 g cocoa powder.

What to do:

Purified from the bone of Alych to fall asleep sugar and insist 12-24 hours.
Add cocoa powder, mix and put the stove to the infamous fruits.
Boil, cook on minimal fire, stirring periodically, 60 minutes. You can boil longer if you need a thick consistency.
8 minutes before the cooking is complete, vanillin, stir carefully.
Jam pour into storage tanks and immediately roll.

Preparation of jam with alcohol and apples or pears

Components:

0.5 kg of apples;
0.5 kg of ripe pears;
250 g of Alyci;
1 kg of sugar.

Cooking:

Clean apples and pears from peel and seeds, finely cut. Alycha rid of the bones.
Put fruits in the dishes for cooking, fall asleep sugar and pour the liquid.
Board, tomorrow on low heat 25 min, cautiously stirring.
Next to cool down and leave it to be in the refrigerator 12 hours.
At the end of milking jam another 10-12 minutes.
Describe in storage tanks.

Preparation with sugar

Not all blanks for the winter require multi-day cooking. Sometimes enough to slaughter a lot of just a few minutes. It is in this case that the beneficial properties of fruits are preserved in full.

Components:

Cooking technology:

From washed fruits to remove bones and grind the pulp in a blender or a meat grinder.
To the resulting mass to pour sugar sand, mix and insist from 2 to 8 hours.
Composition Place on fire, boil, pecking 4-6 minutes slow heat.
Remove from the stove and immediately pour into banks.

Water fruit can be applied to tea, use for cooking compotes or as a filling for confectionery products.

All varieties are suitable for the preparation of sweet dishes from Alychi. For jam with bones it is better to choose a slightly unworthy fruit. This will allow during cooking to preserve the shape of the fruit. For the preparation of jelly and jams, ripe and even surpassed fruits are suitable.

Cooking Alych can only be in enameled dishes, stirring with wooden table appliances. If you use an iron or aluminum container, the oxidation process will occur.

If you add a bit of cinnamon or ginger during cooking, the dessert will become even more useful and fragrant.

Instead of ordinary sugar, the use of fructose is allowed. Sugo-substitute is a treat, even diabetics can be eaten.

Banks for blanks must be sterilized and dry, before laying the workpiece in them.

Store jam need in a dark, cold room. There it may be unchanged not more than one year if such a need arises.
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Source: http://ladyelena.ru/varene-iz-alychi/

Alycha is a relative of plum, from which it is distinguished by only the size of the fruit and the place of growth. Culture is badly tolerates frost, therefore it grows in areas with a warm or temperate climate: in the Caucasus, Balkans, in Iran, the countries of Middle and Asia Minor. It is successfully cultivated in many regions of Russia, in Ukraine, in Western Europe.

The fruits of Alychi are small, round, mostly yellow color, but there can be green, pink, red and even purple Alycha.

Alycha, like its relative - plum, contains many sugars, pectins, organic acids, as well as vitamins C and A.

The sweet and sweet fruits of Alychi are very tasty. They are well suited for conservation. From Alychi is boiled compotes, jams, jelly, jam, make a grazing.

Jam from Alyci: Cooking Subtleties

For jam, only ripe alley is taken. The misappropriate fruits are very sour, and the jam from them is obtained without a proper aroma and taste. From the overripe fruits you can only boil Jam.
In jam from Alychi, sugar must be enough - at least 60%, otherwise the product can scatter. The fact is that some microorganisms with a small amount of sugar continue their livelihoods, which worsens the quality of the jam.
To preserve the fruits with integers, Alych is recommended to fall asleep in syrup and withstand at least 3-4 hours in it. During this time, Alycha is evenly impregnated with syrup, and the fruits are not welded during cooking. Without prior exhibition, you can only cook Red Alych. It is immediately lowered to boiling syrup and boil until readiness.
If you are boiled with bones, it is recommended to blanch it before cooking. For this, the pre-washed Alych is placed in a colander and lowered water to be reduced to boiling. The fire is reduced so that the water temperature decreases to 80 °. In hot water, Alych is blanched 5-8 minutes. It is impossible to increase the boiling point of water, otherwise the fruits are confused. Then the alley is immediately cooled in ice water.
After cooling, the fruits are punched with a toothpick, pin or homemade "brush". To do this, the circle of 0.5-1 cm with a thickness of 0.5-1 cm is cut and pushed through several needles.

Alyci jam with bones

Ingredients:

alycha - 1 kg;
sugar - 1.5 kg;
water - 1.5 tbsp.

Cooking method

Alychy beat. Remove the diesel, subtle and marked fruits.
Release Alychi from the fruits. Wash thoroughly under running water.
Small parties omit Alych in hot water and blanch 5 minutes. Quickly cool in ice water.
Each fruit is covered in several places. Fold in the cooking pelvis.
Put sugar sugar in the pan, add water. Constantly stirring, in a small fire, bring to a boil. Boil 5 minutes syrup.
Fill the hot syrup of Alychu. Leave for 4 hours so that the fruits are soaked.
After this time, neatly drain the syrup in the pan, bring to a boil and boil on a moderate heat for 15 minutes.
Pour the alley slightly stealing syrup. Leave it again for 4 hours.
The second time drain the syrup into the pan and boil 15 minutes again.
After filling with syrup, cook Alych on a moderate heat for 20 minutes.
Fully cool the jam. Spread into clean dry small banks. Close the parchment. If you want to close the jam hermetically, lay it out in the jars hot. Immediately slapper with sterile covers.

Jam from Alychi with bones: the recipe for the second

Ingredients:

alycha - 1 kg;
sugar - 700 g;
water is 100 ml.

Cooking method

Ripe Alychi will bring the tails. Wash under running water.
In small batches, fold into the colander, lower the boiling water and blanch for 5 minutes. Then quickly cool in ice water.
With toothpick, forks, or special fixture every fruit is covered. Fold in the cooking pelvis. Pull with sugar and leave for 5-6 hours.
After a few hours, place the pelvis on the slow fire, add water by norm and heat the sugar completely dissolved. Be sure to remove the foam that will appear on the surface of the jam. From the moment of boiling, cook the jam is 20-30 minutes.
Remove from the stove. In the hot layer decompose into clean dry glass jars, wait 5-10 minutes, then tightly close the tin lids.

Jam from Alychi without bones: the first recipe

Ingredients:

alycha - 1 kg;
sugar - 1 kg.

Cooking method

Alychy to beat, leaving only a ripe tight berry. Rinse thoroughly under running water or in the pelvis, changing water several times.
After water steps, carefully remove the bones.
Fold the Alych into the cooking pelvis or into a wide enameled pan. Put with sugar. Cover the dishes with a towel and put it in a cool place for 5-6 hours. During this time, Alycha will give juice, and sugar is partially dissolved.
After a while, put the pelvis on a small fire. Bring the jam to a boil, removing the foam. So that sugar or allycha do not stick to the bottom, the contents of the pelvis periodically stirre. From the moment of boiling, cook Alychu for 5 minutes.
Then remove from the stove and leave for 6 hours.
Play on the fire and cook for 5 minutes. Then twice again repeat the process with standing and boiling.
Prepare clean dry jars with sterilized lids. Spread in them hot jam and immediately clapper.

Jam from Alychi without bones: Recipe for the second

Ingredients:

alycha - 1 kg;
sugar - 1 kg;
water - 250 ml.

Cooking method

Ripe Alychy take, remove green fruits. Wrap the frozen.
Wash the fruits under running water. Discuss, laying out on a sieve or towel.
Fold into the enameled saucepan, pour water. Boil on moderate heat for 5-10 minutes. Watch that the fruits do not boil.
Place Alychu to the colander. Wipe through it in a bowl.
Put the ground with a wide saucepan, put sugar.
Mass stir, put on fire. Bring to a boil, be sure to remove the foam. From the moment of boiling, cook for 10 minutes.
Remove from the fire and give jam to stand 8 hours.
Repeat a ten-minute cooking with a decadatholic break another twice.
The thick jam in the hot layer decompose into clean dry cans and hermetically clapper with sterile tin lids.

Jam from Alychi without bones: the prescription is the third

Ingredients:

alycha - 2 kg;
sugar - 1.5 kg;
water - 120 ml.

Cooking method

Prepare ripe alych. Remove the frozen. Wash thoroughly under running water.
Each fruit is taking up to the middle and remove the bone. Fold the Alych into the cooking pelvis or a wide pan.
Put half the sugar rate in another pan, pour water. Stirring, wait until the sugar is completely intided with water. Fill the rest sugar. Stir again. Put on a very small fire.
Stirring, welded thick syrup.
Fill with hot berry syrup and leave for 6-8 hours. During this time, part of the sugar caramelized, turning into a solid mass.
Collect it and put it in another dishes. Check with Alychi syrup. On moderate fire, bring to a boil.
When sugar is dissolved, pour them berries. Leave Alychu to come for another 8 hours.
Then put the jam on the moderate fire and cook for 5 minutes.
In the hot lay, spread to sterile dry banks and tightly clapper with clean, boiled covers in water.

Loaded jam from Alychi without cooking

Ingredients:

alycha - 1 kg;
sugar - 1 kg.

Cooking method

Ripe Alychy take, remove the diesel fruit, wrap the fruits.
Rinse Alych in cold water. Candle every fruit and remove the bone.
Alychu without seeds chop in a blender. Add sugar and mix well.
Purchase this mass into clean dry banks. Close up by kapron covers.

Alyci jam with cloves

Ingredients:

alycha - 1 kg;
sugar - 1 kg;
carnation - 2 booton;
lemon juice - 1 tbsp. l.;
cinnamon - to taste.

Cooking method

Alychy take, remove the diesel and misunderstanding fruits. Well wash under running water.
Fold in the colander, lower in hot water and blanch for 5 minutes. Quickly cool in cold water.
When water stalks, with the help of toothpicks, get the fruit. Fold in the cooking pelvis.
In the saucepan, weld the syrup of water and sugar. Pour them Alychu and leave for 5 hours.
Put the pelvis on the stove. With neat stirring, bring the jam to a boil, removing the foam. Put the carnation, cinnamon, pour lemon juice. Boil until readiness. As soon as the drop of the cooled syrup from the jam will stop spreading on the saucer, the jam is ready.
In the hot form, decompose it into sterile jars, tightly close the tin lids.

Alyci jam with pears

Ingredients:

alycha - 1 kg;
pears ripe - 1 kg;
sugar - 1 kg;
water - 100 ml;
vanillin and cinnamon - to taste.

Cooking method

For jam, telect the ripe fruits of Alychi. Rinse them under running water. Candle to the middle, remove the bones.
Wash pears, cut in half, cut out seed cameras. Cut in small cubes.
Fold the Alych and pears in the cooking pelvis. Fall with sugar, add water. Leave for 5-6 hours. During this time, the fruits will give juice, after which the jam can be put on the stove.
Add cinnamon and vanillin in the jam, gently mix. In slow fire, bring to a boil, removing the appearing foam. Periodically stirring, boil until readiness. If the drop of syrup does not dissect on the saucer, the jam can be removed from the fire. It completely cool it.
Cold jam decompose into clean dry jars, close the parchment.

Hostess at a notes

The jam from Alychi is stored as well as any other thing - in a dry, dark, cool place.

Pasted with sugar jam stored only in the refrigerator.

Source: http://onwomen.ru/varenje-iz-alychi.html

Alycha is the predecessor of the garden plum. There are several varieties of the product that differ in color (yellow / red / dark purple), taste and structure.

The size of the fruit does not exceed 3 centimeters, and the sour-sweet variety of plums uses the greatest popularity. Alych is rarely eating fresh.

Most often, compotes, syrups, jelly, marmalade, flip, juice, wine or jam are prepared from it. Let us dwell on the jam from Alychi.

General characteristics of Alychi

Alycha is a fruit riveted plant that belongs to the genus of the Pink family. It is this plant that is considered one of the original forms of home plum, which we used to eating. Alternative names - Plum estimated / cherry / cherry / cultural.

Brief etymological reference. According to M. Fasmeor, the word "Alycha" has Azerbaijani origin and translates as "small plum" or "Beautiful sort of garden plums."

The plant is diluted as a fruit culture. During the harvest period, one adult tree can give up to 300 kilograms of mature fruits. Fruits most often eaten in fresh or canned form.

Of these, you can cook compote, thick syrup, jam, marmalade, juice, wine, oriental pasteil (Lavash based on a decorated plum puree).

Also Alycha is the main component of the traditional Georgian sauce "Tkemali".

The most valuable part of the fruit is the bone. In the seeds of cultivated plants, it contains a non-drying oily oil. It is used in traditional medicine and cosmetology. Earlier, the oil was used in folk medicine to treat a number of both internal and external ailments.

Beneficial features

Maximum benefit is contained in Alychi's leather. In addition to vitamins / minerals, fiber (coarse part of plants) concentrates in it. Our body cannot fully assimilate the fiber, which determines its useful properties.

The substance purifies the gastrointestinal tract, improves the intestinal operation, gives the feeling of lightness and literally restarts metabolic processes for more intensive work.

Also, the coarse part of the plants regulates the level of cholesterol in the blood, protects us from internal inflammatory processes and even cancer.

The bones of Alychi are used in the production of activated carbon. This is a porous substance that is obtained from carbon-containing organic materials. Activated coal is used in traditional medicine and industry for separation, extraction, cleaning of various compounds (for example, sugar or drinking water).

Useful properties of fruit jam:

cleansing the body from slags / toxins;
circulatory stimulation;
choleretic effect;
normalization of metabolic processes, nervous system functionality;
neutralization of headaches;
strengthening the protective functions of the immune system, the fight against the pathogenic microflora, blocking the symptoms of a cold (cough, throat pain, runny nose, poor well-being);
improving skin condition, preventing the harmful effects of free radicals and early aging.

Chemical composition of the food component

In the fruit seeds, a mucus, as well as the glycoside amygdalin, starch, tanning substances, enzymes, oils and organic acids are contained. Mature fruit is replete with sugar (about 11%, 6% of which occupies fructose), tanning substances, pectins, oils and three organic acids - wine, lemon, apple.

Esters found in the peel, which are responsible for the special smell of plum fruit. Juice contains apple, ascorbic acid, gum and sugar. All these substances retain their effect even with heat treatment.

To increase the benefit of the finished dessert, you can add alley with bones and peel - during the heat treatment, they will take a gentle supple structure.

Possible harm and contraindications

As part of the jam in equal proportions, it contains Alycha and white refined sugar. Despite the fact that thermal processing affects the balance of nutrients, the fruit remains a valuable source of vitamins, fructose, minerals and organic acids.

With refined sugar things are much more difficult. Nutriciologists recognize the white crystallized powder with an "empty" product that does not contain vitamins nor minerals. But there is also the reverse side of the medal. Sugar use leads to diseases of the heart / vessels / liver, the development of metabolic syndrome, diabetes, obesity, in particularly severe cases - cancer.

The food product contributes to the accumulation of visceral fat. It is fat that accumulates in the abdominal cavity and surrounds our internal organs. If the fat rate is exceeded, the organs begin to work worse, experiencing colossal pressure and load. Visceral fat is the cause of the strongest inflammatory processes inside the body.

Sugar causes a strong addiction that can be compared with narcotic ones. As soon as the substance falls inside, the body produces a large amount of dopamine. Dopamine is a hormone that is responsible for the feeling of pleasure.

The body remembers the chain "Sugar - stimulation of pleasure centers" and literally makes a person else and still to work out more dopamine.

That is why we cannot stop on one candy, a few sips of a soda or a small spoon of jam from Alychi.

Sugar dependence leads to food intolerance, obesity, internal pathological processes and psycho-emotional health problems. How to avoid this? To resolve the ratio of proteins, fats and carbohydrates and reduce the use of "harmful" food.

If Jam from Alychi is your main weakness, then you do not need to refuse yourself in your favorite dessert. Eat it daily. The main thing is that jam and other fatty / too salty / treated / fried foods accounted for 10-20% of your diet. The remaining 80% should be allocated for vegetables, fruits, grains, meat, eggs, superfudov.

The 80/20 ratio will help to satisfy the psychological need for sweets without violating internal health.

Use in cooking

Recipe number 1: No bones with walnuts and cinnamon

We need:

alycha - 1 kilogram;
sugar sand - 1 kilogram;
purified nuts - 200 grams;
crushed cinnamon - 2-3 teaspoons.

Cooking

Thoroughly wash the fruit, remove the bones of them and evenly lay out in a deep pan. Jam is not necessary to cook without bones, if you desire, you can leave (in this case, there is no need to cut the fruits). Pour into a saucepan of 1-1.5 glasses of water, bring the mass to a boil and boil 20 minutes on slow heat, until the Alycha becomes soft.

Add crushed / whole nuts, cinnamon, sugar. Mix the mixture until sugar crystals dissolve. After dissolving sugar, boil a mixture for another 10 minutes, then remove the hot mixture from the stove and burst the hot mixture on sterilized banks. You can eat ready-made jam as an independent dessert, add to baking, pancakes or use as a sauce.

Recipe # 2: Bone

This simple recipe is called a "five-minute". It is ideal for those who want to prepare a delicious jam, while spending a minimum of time.

We need:

alycha - 1 kilogram;
sugar - 1 kilogram;
filtered water - 250 milliliters.

Thoroughly wash the fruit and put them in a deep saucepan for cooking. Immediately add a kilogram of sugar, 250 milliliters of water, mix the mixture and leave for 30 minutes. During this time, Alycha will allow juice, and sugar is dissolved in the resulting liquid.

Put ready mass on weak fire. If you want to prepare a small portion of jam, then use a saucepan with water and a small metal bowl to make a water bath.

Bring the sugar-fruit mixture to a boil and negotiate 5-7 minutes.

Prepassed jam bully over sterilized cans, sunmate canned and place in a cool place without access of ultraviolet rays.

Use in folk medicine

In folk medicine, the oil from the bones of Alychi, its juice or decoction based on meakty was used. The jam was considered predominantly as a food product, which was especially valued in the cold season. The billet of jam for the winter is a mandatory procedure for each family.

During the period of cold and minimum presence of high-quality fruits / vegetables on food shelves, jam is a real storehouse of vitamins / minerals. Jam is simply poured with water, add limp lemon / orange and drink instead of powder medicines against flu or colds.

Several spoons of sweets can ease the sore throat. Fruit juice and gentle flesh literally lubricate mucous membranes, muffled pain or strong cough.

It was believed that the dessert restores the potency, treats arrhythmia, restores the deficiency of vitamins, removes toxic compounds from the body, removes the temperature and neutralizes gastritis.

To completely get rid of the disease, you will have to eat not one jame of Jamea from Alychi. In modern conditions there is no point in this, it is much easier to drink a course of tablets appointed by a doctor.

Jam does not always allow the desired effect. It depends on the quality of raw materials, the initial state of the patient and the degree of progression of the disease. Learn to feel your body and trust doctors. If the state is getting worse every day, and bedding and jam do not give results - as soon as possible, refer to a qualified help.

In the summer, when such a rich choice of fruits and berries for conservation, we advise you to pay attention to Alych. This is a very tasty variety of plum, which has a huge margin of vitamins C, A, E, Iron, phosphorus, calcium, sodium and other substances.

It is very helpful to losing weight people who keep a diet. It is also not superfluous to Alycha in the diet of people who build up muscle mass.

Since the length of fresh Alychi is very short, it is necessary to stock it on the winter, especially since this solar fragile fruit is perfect for cooking jam, jams and compotes.

Jam from Alychi without bones with apples

The jam from Alychi is beautiful and has a pleasant non-projected sour taste. Often, pectin is added to it for a more thick consistency, but you can simply add apples, and not use synthetic pectin, especially since Alych is often connected to other berries and fruits.

Ingredients:

alycha - 2 kg;
apples - 2 kg;
sugar sand - 3 kg.

Cooking:

Such jam is preparing for surprise very easy. Alych is swore and rinse. Heated, from the fruit, we remove the bones, and lay the halves in the dishes in which the jam will be cooked.

Apples thoroughly and we dry. If apples from a home garden, then leather peel. If they are purchased, then it is advisable to consider the skin. Cutting apples in half, remove the core and cut the flesh on medium slices. Processed apples also fold into the pelvis to the alcohol.

I fall asleep fruit with sugar, mix or cutely shake so that sugar and fruit are mixed. We cover the pelvis with a lid and leave for 4-5 hours so that the fruit give juice needed for cooking jam.

When juice is formed in the pelvis enough, we put it on the burner and boil the jam on the strong heat. When the fluid is drowned, immediately reduce the fire and cook a quarter of an hour. After that, we assume the jam to the side and wait for a complete cooling.

Cooled jam we return to the fire and again cook for 20 minutes on a small fire.

Meanwhile, we are preparing cans for conservation. Use for washing containers Synthetic tools is undesirable, as they are very badly polished and can get into the workpiece. It is better to rinse jars with food soda or economic soap and, well alone, to disappear over a hot steam for sterilization.

Hot jam lay out on banks, ride and store in a cool and dark room. Pleasant appetite!

Alycha has small fruits, preferably yellow, occurs green, pink, red, less often - purple. It is rich in vitamin C, and, organic acids, pectin. Perfectly preserves the benefits and taste in the process of heat treatment. Compote closes out of it, make a grazing. Cooking jam from Alychi, as well as Jema, jelly occupies a special page in the sections of cooking, since these treats are obtained very tasty.

In order for the dish to be fragrant and pleasant to taste, it is necessary to observe simple, but important features of cooking technology:

Only ripe fruits are selected. The misappropriate fruits are sour, and from the rigged jam.
Sugar is needed about 60% of the number of fruit, otherwise the delicacy can be scaled.
In order to preserve the integrity of pieces, Alych is laid out in hot syrup and stand 4-6 hours. If the jam is brewed from red alyci, it can immediately be laid in hot syrup and cook further.
If the jam is cooked from Alychi with bones, it is pierced in several places. For convenience, you can take a plug from the bottle of wine, insert several needles into it. Using such a simple device, work will be able to make faster.
Jam made of yellow and green Alychi turns out amber color, and the added lemon and orange will give the dish new color gamuts and tastes.

Preparation of Alyci to cooking jam

The cooking process does not take much time:

Fruits go through, remove garbage damaged (if any).
Remove tails, wash and dry, if necessary, bones are removed.

Alyci jam in a slow cooker

This technique has become simply an indispensable assistant for the owners. She will fine with this dish, although there is no such regime on it. The amount of products is designed for the volume of the bowl of 3-5 liters.

Required components:

alycha - 650 grams;
sugar sand - 350 grams;
vanilla - 2 grams;
water - 70 milliliters.

Cooking scheme:

Fruits wash, dry, remove frozen and bone.
To set the "cook" mode for 5 minutes, pour sugar sand into the bowl, pour water and stirring, prepare syrup.
Share in it fruits, add vanilla, set the "Stew" mode for 1 hour.
After the end of the mode is the finished product, put it in a dry sterilized container and closed tightly.

Water jam from Alychi without cooking

The cooking process without cooking allows you to save the maximum number of useful components.

Required ingredients:

alycha - 950 grams;
vanilla sugar - 15 grams;
sugar sand - 950 grams.

Cooking order:

Remove tails in fruits, wash and thoroughly dry.

Important! If the fruits remain moisture, the jam wanders.

Remove bones and grind with a blender. For this jam, you can use the fruits, are fluttered through a sieve.
Add the specified amount of sugar sand, vanilla sugar and wait until it is completely dissolved. It is necessary to periodically stir the mass.
Prepare sterilized dry containers, put "vitaminka" in them (it is also called such a dish). Top pouring a sugar layer, a thickness of 0.5 centimeters. Close with plastic lid. Cooked in this way to store only in the refrigerator.

Simple recipe "five minutes"

Simple and easy in cooking dish.

Need:

alycha - 950 grams;
vanillin - 2 grams;
sugar sand - 650 grams.

Cooking scheme:

Fruits wash, dry, remove bones and pour sugar. Suppose 2-3 hours while the juice is separated.
Add vanillin, boil, peck for 5 minutes.
Describe into banks, pre-sterilized and closed tightly.

Jam from Alychi without bones

Such a delicacy can be prepared in two ways. In the first case, the pieces will partially lose their integrity, in the second it will be a cessage in transparent syrup.

Required components:

alycha - 850 grams;
sugar sand - 650 grams.

First method

Action Scheme:

Fruits Wash, remove tail and dry. Extract bone.
Place the fruit in the container, where it is supposed to boil jam, and fall asleep with sugar sand. To withstand 5-6 hours while the juice is separated.
Boil and set back again. The next boil is made in 5-7 hours. This procedure can be repeated 2-3 times.
It is for the last time to boil at least 15 minutes, you can more if a more thick consistency is needed.
Descript into the cooked dry sterilized container, closed hermetically.

Second way

Action Scheme:

From the specified amount of sugar and 120 milliliters of liquid to weld syrup.
Stay in it fruits, pre-removing bones.
Suppose 5-7 hours. Fruits are a little empty juice. Drain the liquid into a separate container and boil.
Pour the fruit with boiling syrup and leave again for 5-7 hours. This manipulation is repeated 3-4 times.
The last time boil the whole lot and slaughter a quarter of an hour.
The finished product is decomposed on a sterilized container and close using sealed lids.

Alyci jam with bones

Jam, cooked by such a recipe, do not eat in winter. The delicacy is intended for unhurried long tea drinking, because it is bone.

Need:

fruits of Alychi - 950 grams;
sugar sand - 650 grams;
water - 110 milliliters.

Cooking scheme:

Sugar sand pour into the container where the jam will be cooked, pour water and prepare syrup.
Fruits wash, dry, remove tails and pinch needle in several places.
Stay in hot syrup. Leave to appear for about 5 hours.
After time, boil up and, baptizing 5 minutes, leave to appease for 5-6 hours. Procedure Repeat 2-3 times.
The last time you boil the jam, to slaughter a quarter of an hour and lay out in the cooked container, it should be sterilized and dry. Close up with hermetic covers.

Alyci jam with cloves

The finished delicacy will have a pleasant aroma of spices of the East. If you add cinnamon, cardamom or badyan, the jam will become a real oriental sweetness.

Need:

alycha - 850 grams;
lemon (juice) - 70 milliliters;
sugar sand - 650 grams;
carnation - 2 inflorescences;
water - 120 milliliters;
cinnamon - 2-3 grams.

Cooking scheme:

Fruits wash away, remove the tails, dry and remove bones.
In the cooking designed for cooking, prepare syrup from the specified amount of sugar sand and water.
Share fruits in syrup, withstand 3-4 hours.
Boil, add spices, lemon juice and peck around a quarter of an hour.
Stay in sterilized banks. They should be dry. Close tight.

Alyci jam with pears

A combination of sweet-acid allyci and sweet pears are awesome. Cooking such a delicacy is not difficult, but the result is excellent.

Need:

alycha - 870 grams;
pear - 700 grams;
sugar sand - 950 grams;
water - 120 milliliters;
vanillin - 2 grams.

Cooking scheme:

Fruits wash. At Alychi remove tails and bones. Pear cut the core and cut down slices and cubes (optional).
In the cooked container, weld the syrup of water and sugar sand.
In hot syrup, put fruit and leave to strengthen about 4-5 hours.
Boil, add vanillin and peak half an hour.
Stay in dry sterilized banks and close tightly.

Alychy jam with oranges

Need:

alycha - 750 grams;
oranges - 340 grams;
sugar sand - 650 grams;
water - 110 milliliters.

Cooking scheme:

Fruits wash, dry, remove bones of them.
Pour into the container where the jam will be boiled, water, sugar sand and cook syrup.
In hot syrup, put Alych and let it brew for 2-3 hours.
Orange wash, crush with a blender and add to Alya.
Drove about half an hour, stirring, in order to avoid burning.
Stay in a dry sterilized container and close with special hermetic covers.

Alych jam with zucchini

Do not be surprised! It is with zucchi. This vegetable failed in sugar is a candied manner, the main thing is to prepare it according to the technology.

Need:

alycha - 650 grams;
zucchini (preferably not young) - 650 grams;
sugar - 850 grams;
water - 110 milliliters;
vanillin - 2 grams.

Cooking scheme:

Zucchini wash, cut, remove the core and cut into cubes.
From sugar and water to weld the syrup and put the zucchini in it for 2-3 hours. They will empty a lot of juice. Syrup to merge, boil and cultivate a quarter of an hour.
Fruits wash, remove bones, add to zucchini and pour boiling syrup. To withstand to have been on 3-4 hours.
Boil, pecking half an hour and lay out in a sterilized dried toar, close tightly.

Jam from Alychi with Vanilla

Make jam with vanilla - it means to please yourself all winter with fragrant delicacy. Ideally, it is desirable to use a vanilla wand. If it is not, Vanillin is suitable.

Need:

alycha - 650 grams;
sugar - 450 grams;
vanilla wand (vanillin) - 2 grams.

Cooking scheme:

Fruits Wash, remove tailings and remove bones.
Share in the container where the jam will be boiled, pour sugar. To withstand 3-4 hours while the juice is separated.
Boil, slaughter a quarter of an hour. Add a stick or vanillin, cook another 5 minutes, stirring.
Share in a dry sterilized container, close tightly.

Alych jam with pectin

This jam is a jam or configure, which is superbly suitable for pancakes, pancakes and other dishes.

Need:

alycha - 850 grams;
sugar - 450 grams;
pectin - 2 grams.

Cooking scheme:

Fruits wash, remove tails and bones.
Place in the container, pour some water, cover and peck for 5 minutes. Give cool.
Wipe through a sieve or colander.
In the resulting mass, pour sugar, to slaughter a quarter of an hour.
Add pectin, according to the recommendations on the package. Peel for 5 minutes.
Stay in dry sterilized banks, close. A thick consistency of the jam will acquire after cooling.

Alychy jam with lemon and cinnamon

Lemon and cinnamon are perfectly combined in sweet dishes. The first will give the finished product a pleasant tropical kitty, and cinnamon is an original oriental fragrance.

Need:

alycha - 750 grams;
lemon (juice) - 120 milliliters;
sugar - 650 grams;
cinnamon - 5-7 grams.

Action Scheme:

Fruits rinse, dry, remove bones. Share in the container, where it is supposed to boil jam. To fall asleep with sugar, pour lemon juice and leave for 3-4 hours, while the juice is separated.
Boil, peck for 5 minutes and leave for 5-7 hours.
After time, boil, cook, stirring, so as not to burn, about half an hour.
Finished product lay out in container, pre-sterilized and dried. Close up with hermetic covers.

Jam with Alych and Apples

Excellent combination of flavors. Alycha will make his notch taste, and instead of ordinary apple jam, a new delicacy will be obtained.

The cooked jam from different varieties of Alychi is valued by gourmets for unusual taste characteristics and great content of useful vitamins. It can be used from sour-sweet fruit as an independent dessert or as an additive to other dishes. Alycha is ideal for preservation, so you can cook jams and jams of any consistency.

During the cooking of jam, several rules should be followed.

Including:

For cooking, you can use the fruits not only common yellow, but also green, and red Alychi. It is important to select ripe fruits, because the unloading can make the taste of the finished product too acidic.
So that the delicacy does not cover after cooking, the sugar content should be at least 60%.
When sorting fruits, it is impossible to leave the diesel and darkened, as they can lead to a rapid sparkle.

Preparation of Alyci to cooking jam

Without prior instead, you can only use a red variety.

If Alycha is boiled with bones, then it is necessary to blanch it. For this, the washed fruits fall asleep in the colander and keep in boiling water for 5 minutes. Then Alych is immediately placed in ice water.

Alyci jam in a slow cooker

One of the simple ways of cooking involves the use of a multicooker. For cooking you need to fall asleep on the bottom of the multicooker extractive fruits, pour them with sugar and mix thoroughly. By running the extinguishing mode for 1 hour, it will only remain waiting for the sound signal, after which it is possible to decompose the delicacy according to sterilized tanks.

Water jam from Alychi without cooking

To simplify cooking, you can do without cooking. To do this, it is necessary to flush through a sieve or crushed in a blender Alych mixed with sugar. The resulting mass is well mixed and package for storage.

Simple recipe "five minutes"

The fastest way allows you to prepare a delicacy, simply mixing the ingredients and boiling for 5 minutes on low heat. During cooking, it is necessary to remove the foam from the surface, as it can affect the taste.

Jam from Alychi without bones

For cooking jammed without bones, it is enough to follow a simple recipe.

It includes the following steps:

cut fruit and remove bones;
fold the Alych into the container, fall asleep with sugar and leave in a cool place for 5 hours;
cooking a mixture in 2 five-minute receptions at an interval of 6 hours.

Alyci jam with bones

Leaving in the fruits of the bone, you need to pre-blanch the berries, then pierce in several places. A weathered allycha is mixed with sugar and boiled on slow heat to a suitable consistency.

Alyci jam with cloves

The addition of the carnation gives the finished product spicy flavor. The recipe for jam with the addition of spices is no different from the classic. For cooking you need to mix all the ingredients and cook before thickening.

Alyci jam with pears

Planning to cook Alych in combination with a pear, you can change the ratio of the ingredients at its discretion. If you use less Alyci, the jam will have a pleasant sweet taste.

In another case, she will overcome the taste of pear and make the product more acidic.

Mixing the ingredients, you need to boil them about 25-30 minutes.

Alychy jam with oranges

Sweeping Alychu with an orange pulp, it will be possible to give a delicate lightweight taste and citrus fragrance. To cook jumped, you need to clean oranges from the peel, remove all the bones and remove the film. The orange flesh should be mixed with half sugar and cook for 5 minutes, after which you add puree from Alyci and the remains of sugar, continuing cooking for another 5 minutes.

Alych jam with zucchini

An unusual combination of berries with zucchini allows you to prepare jam with an original acid flavor.

For cooking you need to remove the peel from the zucchini and cut into small cubes.

Ingredients should be used to a homogeneous state and cook for 10 minutes 4 times with an interval of 5-6 hours for fat.

Mixing fruits with vanilla in the cooking process, you can make a jam with a pronounced sweet taste. Add Vanilla to Alya should be simultaneously with sugar, after which it is necessary to boil the ingredients on a weak heat to the desired consistency, periodically stirring and removing the foam.

Alych jam with pectin

For cooking, it is necessary to add half of sugar and pectin to fruit, after which it is thoroughly mix ingredients and boil 15 minutes. By adding the remaining sugar, it is necessary to mix the components again and leave on weak heat until the formation of a thick state.

Alychy jam with lemon and cinnamon

Taking the lemon as an additional ingredient, it is necessary to extract bones from it and separately slaughter for softening the pulp. Then you need to mix the lemon with fruit, sugar and cinnamon, put on the stove and cook for 20-25 minutes, stirring regularly.

Alych jam with pear

Having fucked the ripe fruits of Alychi, you need to cut them down and stretch the bones. From pears, cut seed cameras, and cut fruit on small cubes. After folding the ingredients into the container and falling asleep with sugar, it is necessary to add water and leave for 5-6 hours to insist. The weathered mixture is boiled before the formation of thick consistency. A tasty storage jam is recommended to cool and decompose into clean banks, then cover with parchment paper.

Jam with Alych and Apples

Apples of any varieties can be added to the recipe for alchovoy jam. Depending on the choice, the taste of the finished product will change.

Before cooking you need to clean the fruit, remove the bones of them and cut into small pieces.

Alycha, mixed with apples, poured hot sugar syrup and insisted for 3 hours. Then the mixture remains to put on a slow fire and boil the thick state, interferes periodically. To check the degree of readiness, you can drop the jam on the plate, and if the drop will not be spread, it means that the delicacy is ready.

How much product is stored

The finished product can be kept stored for the winter period. Jam does not lose its taste characteristics over time over two years, subject to storage conditions.