Mulberry jam

For jam, it is better to take not quite ripe mulberries. Prepares first thick syrup 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 wedges, pitted 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 cook, 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 enamel pot, cover and simmer 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 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 boil the tomatoes until full readiness stirring constantly. The finished jam should have enough thick consistency... Before rolling the jam, it is imperative to cool it down. Banks must be clean, sterilized and dry.

Carrot jam

Remember the saying “Have not tried 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 a young one, 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. At the end of cooking add citric acid.

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 cold water... Boil the syrup, pour over the pumpkin 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

Bright beet jam is very popular with children. Despite the fact that the recipe contains red wine, this jam can be given to babies 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. 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. Boil the jam over low heat for 30 minutes until the onion is 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.

Remove the skin from 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. About five minutes before pouring the jam, add vanillin or vanilla sugar... Make sure your exotic jam not burnt, otherwise it will ruin not only its appearance, but also its characteristic aroma. Jars of jam can be closed as metal lids, and steaming plastic.

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 insist for a day 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. It is imperative to use enamel cookware for cooking. Ready "honey" from pine cones has a raspberry color and unusually discriminating 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 without 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. Boil 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 ​​pcs.
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 finished 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 to be jam. Put the cooled jam on the fire and cook until tender.
4. Rose petal jam
petals 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 cook over low heat 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. Tangerine 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. Prepare 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 jam from small tangerines that do not need to be cut, but only pierced, inject a clove into each fruit.

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

Jam differs from jams and marmalades by the absence of a jelly-like consistency. The syrup of the product must be liquid. Berries and fruits should be evenly soaked in syrup, be 45-55%, they should not be shriveled and boiled.

Depending on the type of berries and fruits, jam cooking can be single or multiple.

Jam is one of the most popular types homemade preparations. There are a huge number of jam recipes to preserve the harvest.

Jam is a favorite delicacy for those with a sweet tooth, irreplaceable winter dessert... How nice it is to have a cup of hot tea with fragrant jam melting in your mouth! Jam is loved for its variety of tastes and beautiful appearance - this is the amber-honey beauty of the color of the sun and summer.

But what if the usual jam, strawberry, apple or cherry, is already tired and you want something new, interesting, unusual?
Apparently, someone nevertheless came up with the idea to try to make jam from unusual ingredients. It is difficult to say who it was, but undoubtedly these people possessed original taste and loved to experiment. The result of their efforts was a pleasant surprise. It turns out that a combination of at first glance incompatible ingredients can be incredibly tasty and, moreover, also useful. There is such a jam that you need to dare to taste it. But those who decide will not regret: the unusual jam is in no way inferior in taste to the one to which we are accustomed.

What kind of jam can be?

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

Vegetable sweetness

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

What jams are made from vegetables:

Pumpkin
Pieces of pulp are boiled in thick syrup, the jam turns out to be a rich orange-amber color, with a pleasant taste and aroma. For sourness at the end of cooking, add lemon or orange, you can together with the zest. If you make the jam according to a different recipe - cover it with sugar, and not pour it over with syrup - then the pieces will not retain their shape, and we will get a delicious pumpkin jam.

Zucchini jam
Who would have thought that ordinary unleavened zucchini in jam would taste like pineapple? Surprisingly, this is true. If you acidify it with lemon or cherry plum, you get gourmet dessert- elastic, translucent cubes just melt in your mouth!

Eggplant Jam
Surprisingly, such a recipe exists, it is traditionally used in Georgian, Armenian and Bulgarian cuisines... Eggplant has a very suitable structure for jam: they contain gelling substances. If the fruits are cut into thin petals and boiled in syrup, then we get candied fruits, which can be successfully used to make decorative roses for baking. Lemon or citric acid, various aromatic spices are added to eggplant jam.

Carrot jam
Beautiful, bright, fragrant, with rich taste... You can chop the carrots or cut them into larger slices, circles. If the pieces are dried and sprinkled icing sugar then you get delicious and natural candied fruits.

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

Sweet healing exotic

Sometimes such unusual components are used for jam that it can rightfully be called exotic. I recall the words of the song from the cartoon about Masha and the Bear: "What will be born in the garden, what grows on the tree, everything will come in handy for the case and will get into the jam." The value of such a jam is in its benefits. The seemingly strange ingredients make it a truly healing product. In addition to its benefits, it is distinguished by its richness and intensity of taste.

Rose petal jam
When tea roses and rose hips bloom violently in May-June, it becomes possible to prepare a gorgeous dessert. The petals are collected, ground with sugar or left intact and boiled in syrup until thick. This jam is a little sugary, but it has magic scent, the petals squeak interestingly on the teeth. He has a lot healing properties for example, it helps to calm down, improves immunity, and has a beneficial effect on the endocrine system.

Dandelion jam, which is also called dandelion honey. It is made from the flower baskets of the plant, boiled with sugar. At the end of cooking, it is filtered and a thick yellow syrup is obtained. There are many recipes for dandelion jam: you can add lemon, orange, pectin, it will be delicious. This "honey" is good for coughs, diseases of the bronchopulmonary system and liver.

Unripe jam walnuts
It is made from nuts of waxy ripeness, when their shell is still soft and the core is already formed. Such fruits are boiled whole, boiled in syrup, they become shriveled, similar to prunes. Its taste is very interesting, it is not for nothing that jam is held in high esteem by the most demanding gourmets. It is rich in iodine and other trace elements, good for the thyroid gland, blood vessels, and supports immunity.

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

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

Rhubarb stalks jam- very tasty, slightly sour, with elastic pieces. It has a very rich vitamin and mineral composition, it has a mild laxative effect.

An old recipe in a new way

If you don't love so much bold experiments, then you can make the most common jam unique. To do this, you can add to your favorite ingredients new component, with which the taste of the jam will change beyond recognition. When cooking jam from fruits and berries, vanilla sticks, ginger, cinnamon, peppercorns, citrus zest will marvelously set them apart.

For example:
V pear jam you can add poppy seeds, ginger, cardamom or vanilla; V pear jam - coffee and cognac;
Try halving pears in honey, rosemary and thyme syrup.
Add a bar of dark chocolate at the end of the boil v plum jam , or white - in strawberry.
Add almond marzipan and dark chocolate in cherry jam.
Add nuts or kiwi.
V Strawberry jam toss in the mint leaves and a few black peppercorns.
Quince jam vary with orange and cinnamon.
Boil Cherry jam with slices of carrots.
Before you cook large apricot jam, carefully, without cutting into halves, pull out the seeds, split them with a hammer, pull out the "nuts" and put them in the apricots.
Make apple jam with orange peel and nuts, vanilla and star anise.

A little tip: if you dare to cook any original jam according to a proven recipe, cook more, do not be afraid - there will be no end to those who want to try something new and extraordinary. You will see how quickly it will end, because it is always nice to treat loved ones with something new, interesting and tasty, especially if it is made by hand. So feel free to experiment!

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

WALNUT JAM

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

Preparation:
Peel unripe walnuts, cover with cold water and leave for 6 days, changing the water 3-4 times a day, until the nuts acquire a dark color. After that, drain the water, and immerse the nuts in lime water and keep in it for a day, stirring occasionally. Prepare lime water from 0.5 kg of quicklime, which pour 5 liters of cold water, stir and strain through cheesecloth. Rinse the nuts thoroughly with cold water, then put them in boiling water with the addition of alum (75 g of alum per 5 liters of water). Boil the walnuts for 10 minutes, then put them on a sieve, put them in a bowl with cold water and soak in it for 1 hour. Prepare the sugar syrup. Put nuts in hot syrup, add cloves, cinnamon, cardamom (in a gauze bag), boil, remove from heat and leave for a day. This operation should be repeated 3 times, then boil the jam until tender, removing the bag of spices.

JAM FROM GREEN WALNUTS WITHOUT LIME

This recipe is also called Bulgarian jam. It is very simple in execution, and the taste and consistency are simply wonderful. Nuts are "hardened" by the alternation method, then they will be soft inside, but perfectly retain their shape.

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

Cooking method:
Wash the nuts, peel them off and immerse them in a citric acid solution for an hour. Solution - 5 grams of lemon per liter of water.
Then boil water and start hardening the nuts. Dip them in boiling water for five minutes, then return them to cold water for the same amount.
Repeat the manipulation at least seven times, the more the better.
In parallel, you can put the syrup to cook by mixing water and sugar.
When the solution boils and the nuts are sufficiently hardened, place them in syrup and cook for at least half an hour.
Check the readiness of the nuts - they should be soft inside. Add lemon, bring to readiness.
Pour hot into jars and seal with iron lids. Can be removed under regular caps, then the jam in jars should cool well, and only then you can close it.

WALNUT JAM WITHOUT LIME WITH CINNAM

This recipe can be considered basic. The composition of the spices is not strict, you can change it as you wish. The jam should turn out to be quite dark in color, the nuts themselves are almost black. A thick aromatic mass is an indicator of the readiness of a future delicacy.

Ingredients:
100 walnuts of milk ripeness;Sugar two kilograms;Five glasses of water;Five pieces of cloves and cardamom;A full teaspoon of ground cinnamon.

Cooking method:
Wash young nuts, peel off films, pierce the ends with a thick needle and pour water over them.
Keep for 10 days, changing the water two to three times a day.
Then start cooking the jam. First, the syrup is prepared: boil sugar and water.
Slightly dried nuts are placed in the syrup.
When it boils, hold for five minutes and remove from heat. Cool down.
Repeat two more times. For the second time, put spices in a container with jam - you can in a bag. Pull it out a third time.
After the last cooking, pour the mass into clean banks and roll up. Turn over, leave wrapped for a day, put in the cold.

WALNUT LEMON JAM WITHOUT KNOWN

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

Ingredients:
Young walnuts 100 pieces; Sugar two kilograms; Two glasses of water; 1 large lemon; Cloves optional.

Cooking method:
Soak the nuts for ten days, after removing the skin and piercing each on both sides. Remember to change the water frequently. This is done to get rid of the bitterness inherent in walnuts.
Boil water and toss in the nuts so that they are completely covered. Cook until soft - should be pierced with a fork.
Drain and leave to dry slightly.
In the meantime, make a syrup with water and sugar.
When the mixture boils, place nuts and spices in it.
Squeeze juice from the lemon and add jam to the future.
Bring the mixture to a boil over low heat, turn off, cool.
Repeat the procedure again and again. For the third time, cook until the nuts are fully cooked, that is, until dark in color.
Pack in cans, roll up, keep covered for a day and put in storage.

JAM "SEPARATE" FROM WALNUT WITHOUT USING LIME

The essence of the preparation of this jam is that the syrup is cooked separately. It turns out the mass is very thick, and thanks to the spices - especially aromatic.

Ingredients:
A kilogram of unripe walnuts; Sugar a pound or a little more; Glass of water; A pinch of vanilla and cinnamon.

Cooking method:
Prepare the nuts - wash, peel, soak for ten days, changing the water.
Boil sugar and water syrup.
Put the spices in the syrup and pour the nuts, cool until warm, mix.
The next day, drain the syrup, boil it, cool, reconnect with the nuts.
So repeat a total of four times, the syrup should be thicker and thicker.
On the last day, put the syrup with nuts on the fire, boil for about ten minutes, quickly pour into containers and close.

JAM FROM WALNUTS IN UKRAINIAN

Lemon flavor and spicy scent cloves fill walnuts cooked with this recipe. It is prepared in several stages, but the preparation does not cause any particular difficulties.

Ingredients:
Kilogram of nuts: A kilogram or a little more sugar; Large lemon; 7-10 cloves; Two glasses of water.

Cooking method:
Peeled washed nuts of milk ripeness are soaked for a week in clean water with the addition of citric acid. Change the water twice a day.
Rinse the nuts well, pierce with a thick needle and boil for 20 minutes in water.
Pull into cold water, cool.
Make syrup by boiling water and sugar.
Put nuts in the syrup, boil for five minutes, turn off.
After cooling down, repeat the procedure, and then again.
For the fourth time, bring the jam to a boil, reduce the heat and keep until the fruit is cooked. Check them with a fork - it should pass well.
Put hot jam in storage containers, roll up, keep warm for 24 hours and put in a cold place.

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

Preparation:
Tea rose petals are used for jam. Cut the lower white part of the petals with scissors, remove the dried petals. Separate the pollen from the petals by shaking and sifting through a sieve. Rinse the rose petals prepared in this way in cold water, put in a bowl for cooking jam, pour 2 liters of cold water, bring to a boil and cook for 5 minutes. After that, add sugar and boil the jam until tender. In order to preserve the natural color of the petals and prevent sugaring, citric acid must be added while cooking the jam.

Plum jam with ginger in a slow cooker

Ingredients:
50 ml of pure water; sugar - 750 g; ginger root - 9 g; 900 g ripe plums.

Cooking method:
1. Sort out plums, removing spoiled and unripe fruits, wash and lay on a towel to dry.
2. Break each plum in half and remove the pit.
3. Put the halves of the plums into the multicooker bowl. Pour in water and activate the "Fry" mode for seven minutes. Cook the plums with a lid.
4. Transfer soft plums and juice to a bowl. Grind everything with a hand blender until puree. If you don't have a blender, grind everything through a sieve.
5. Peel the ginger root, chop it fine grater and add to the plum puree. Add sugar and stir. Activate the "Steam cooking" mode and cook with the lid closed for 25 minutes.
6. As soon as the mixture boils, remove the foam and cook without closing the lid and stirring constantly. Pour hot jam into sterile jars and seal tightly.

Plum jam with cocoa powder

Ingredients:
2 kg plums; a kilogram of sugar; 10 g vanillin; 100 g cocoa powder.

Cooking method:
1. For jam you need firm, not overripe fruits. Rinse the plums thoroughly under the tap. Place them on a towel and pat dry. Break the fruit in half and remove the seeds.
2. Transfer the prepared plums to a basin and add all 500 g of sugar, stir and leave for a day to let the fruit juice.
3. Combine the remaining sugar with vanilla and cocoa. After a day, pour the plums with this mixture, stir and cook, stirring regularly, over low heat, for forty minutes.
4. Pack hot jam in prepared glass containers, seal it hermetically, turn it over and cool completely. Store jam in your cellar or pantry.

Plum jam with spices and wine

Ingredients: 40 g almonds; 5kg plums; 2 kg 100 g sugar; cinnamon - 4 g; 1 g cardamom; white wine - 400 ml.

Cooking method:
1. Wash ripe plums thoroughly, break them in half and peel them off. Transfer the halves of the plums to a wide basin.
2. Cover the contents with sugar and leave for 12 hours to let them juice. Pour wine over everything and season with cinnamon.
3. Mash the cardamom kernels. Add the cardamom to the plum mixture. Put the basin on low heat and cook, stirring constantly, until thick.
4. Shortly before the end of cooking, add whole almonds to the bowl. After about seven minutes, pack the jam into a small glass container. Roll up hermetically the lids, having previously doused them with boiling water, and put in storage in the cellar.

Raspberries, grated with sugar and currants

Ingredients:
raspberries - 800 g; sugar - 1 kg 300 g; black currant - 200 g.

Cooking method:
1. Sort out the currants, tear off the tails, put on a sieve and rinse under running water. Leave the berries to drain all the water.
2. Sort out raspberries, remove leaves and spoiled berries. Pour the raspberries into a wide bowl of water and leave for a couple of minutes. Drain the water, and put the berries on a sieve to completely get rid of moisture.
3. Kill the currants in a blender until puree. Mash raspberries with a crush. Combine the grated berries in one bowl, cover with sugar and leave for several hours, until the sugar is completely dissolved.
4. Stir the berry mixture again. Store the workpiece in the refrigerator, arranged in sterile, dry jars.

Raspberries with sugar and gelatin without cooking

Ingredients:
dry gelatin - 7 g; a kilogram of raspberries; half a glass of filtered water; one and a half kg of sugar.

Cooking method:
1. Sort fresh raspberries, remove leaves and spoiled berries, pour them into a wide bowl with water and leave for a few minutes. Gently drain the water with the floating debris, and throw the berries onto a sieve. Wait for all the water to drain.
2. Put the raspberries in a saucepan and cover with sugar. Remove the dishes with berries in the refrigerator for four hours. During this time, the raspberries will juice and the sugar will dissolve slightly.
3. Then carefully grind the raspberries with sugar with a wooden spoon until smooth. You can do this with a hand blender.
4. Pour some water into a small saucepan, pour gelatin into it, mix and leave to swell for about 20 minutes.
5. Put the saucepan on low heat and heat the mixture without boiling. Pour the gelatin mixture into the raspberry puree in a thin stream and stir.
6. Pour the washed cans with boiling water and wipe dry. Put raspberries in a prepared container, close tightly with lids and refrigerate for storage.

"Drunk" raspberry with sugar for the winter

Ingredients:
75 ml of vodka; sugar - a kilogram; raspberries - kilogram.

Cooking method:
1. Sort fresh raspberries, remove leaves and spoiled berries. Pour them into a wide basin and cover with sugar. Stir, cover with a towel or lid to keep out dust. Leave for ten hours.
2. Raspberries will juice, but all the sugar will not melt. Stir the raspberries every two hours and leave to infuse, covered with a lid.
3. Wash the jars with baking soda, then rinse thoroughly and put upside down on a clean towel to dry. Then sterilize and wipe dry.
4. When the sugar is completely dissolved, pour in the vodka and mix thoroughly again. Arrange the raspberries in the jars all the way to the top. Roll them up hermetically with boiled lids and store them in the cellar.

Jam - assorted cherries with garden berries

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

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

Pickled cherries

Ingredients:
Cherry - about one and a half kilograms (as much as it takes to fill the jars); Sugar - 800g; Allspice - 2-3 peas; Carnation - 2-3 buds; Badian - 1 star; Cinnamon - a centimeter piece of a stick; Acetic acid - half a tablespoon; Water - 1 liter and 1 glass

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

Canned sweet cherries in the form of marmalade

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

Cooking method:
The lemon must be thoroughly washed with a special brush.
Sort the cherries carefully, then rinse thoroughly and dry.
Free the berries from twigs and seeds (you can use a special device to extract the seeds, or you can simply cut each berry and shake out the bone with the edge of a knife).
Pour the berries with a glass of water, stir and let stand so that the berries give juice.
Pour literally a couple of tablespoons of water into a bowl for boiling, pour out the cherries and start cooking on the lowest heat, every now and then shaking the bowl or stirring its contents with a wooden spoon or spatula.
After about five minutes, puree the contents of the bowl with a blender and add another glass of granulated sugar. Boil again, gradually adding the remaining sugar.
Separately grind the lemon with the peel with a blender, but preferably pitted. Put the gruel in the marmalade and simmer for a while, until the marmalade becomes quite thick.
Arrange the marmalade in pre-sterilized jars and cover with sterilized lids.
Store this workpiece in a cool place.

Tinned cherries with spices

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

Cooking method:
Rinse and dry the cherries, free them from twigs and pits (you can just cut and shake out the pit).
Arrange the berries in jars, filling them almost to the top.
Dissolve sugar in water, add spices and boil for 2 - 3 minutes. Add citric acid.
Bring the syrup to a boil again. Pour the boiling syrup over the berries, cover (but do not close!) With lids, put in a large saucepan with a napkin at the bottom and pasteurize for 10 (half-liter) or 15 (liter) minutes.
Roll up, put upside down and cover with a thick towel.

Sweet cherries without sterilization with honey

To make sweet cherry compote according to this recipe, you don't even need sugar. It is remarkably replaced by honey. It also gives the preparation an extraordinary aroma and pleasant aftertaste. But it is important that the honey is real, bought in a trusted place. Calculation of ingredients for 3 liters.

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

Preparation:
1. We put the washed berries in sterile jars. You can throw in a cinnamon stick or a vanilla pod. With them cherry compote it turns out to be more fragrant.
2. Boil water with honey and lemon for at least three minutes to kill all microbes.
3. Pour the prepared berries with boiling water and immediately cork them.
4. Turn over, send under a warm blanket.

Strawberry jam with whole berries in a frying pan

Ingredients:
Calculation for a glass of strawberries - half a glass of sugar; citric acid - 2 g.

Cooking method:
1. Pour a glass of strawberries into a preheated wide frying pan. Pour sand here. Stir constantly and wait for the strawberry-sugar mass to become more homogeneous.
2. As soon as the sugar begins to dissolve and the strawberries let the juice out, cut off for 5-7 minutes. Stir constantly and increase the heat.
3. Add a little citric acid, it will enhance the color of the jam and keep the berries attractive.
4. Pour the resulting jam into warm sterilized jars.

French strawberry jam with whole berries

Ingredients:
Strawberries - 2 kg; granulated sugar- 1400 g; half a lemon; Orange.

Cooking method:
1. On the eve of cooking, pour sugar over the strawberries in a flat bowl, without stirring. Leave it to infuse overnight at room temperature, so that she gives away her aromatic juice more generously.
2. We survive the lemon juice, do not put the lemon zest in the jam. We also vigorously survive the orange. The presence of lemon will make the berries denser. If orange pulp gets into the bowl during squeezing, do not be discouraged, it will not harm the jam.
3. We send the juice to the berries. Gently lift the strawberries with a silicone spatula to make it easier to pick up the sugar, and the berry is not damaged.
4. Heat the mass in a cooking bowl over medium heat. Help dissolve the sugar by pushing the spatula in a zigzag motion. Adjust the heat so that there is no intense boil. After 5 minutes, we remove from the gas.
5. Using a slotted spoon, carefully lay out the hot berries from the basin.
6. After removing the berries, light the fire again and boil the syrup to make the jam thick. Adjust the cooking time yourself. If you want to make the jam thicker, then leave it to cook for a longer time. You can check the readiness of the syrup as follows: drip a tablespoon of jam on a saucer with a white bottom. If it spreads, then the syrup is poorly boiled. If the syrup stretches from a spoon in the form of a thread, this indicates an extreme degree of syrup boiling, when it can turn into sugar. If the drop is standing and does not drain, the syrup is boiled away.
7. As soon as the syrup is boiled down, use a spatula to return the berries back, as they are not fully cooked yet. We forget about the scapula, grab the edges of the cooking basin with our hands and stir the berries in hot syrup in a circular motion.
8. We return to the fire and detect 15 minutes.
9. Pour hot jam into jars and roll up.

Strawberry jam with white chocolate

Ingredients:
freshly squeezed juice of a quarter of a lemon; 1 kg of strawberries; 200 g non-porous white chocolate; 50 g vanilla sugar;
a bag of zhelix; 1 kg of granulated sugar.

Cooking method:
1. Sort out the strawberries, peel them from the tails and leaves. Place the strawberries in a colander and rinse under cold running water. Transfer the strawberries to an enamel bowl and cover with sugar and gelatin. Leave the strawberries to drain for three hours.
2. Stir the sweet mixture gently and place the bowl over low heat. Bring the mixture to a boil and remove the foam.
3. Avoid boiling too much, remove the jam from the heat and cool completely. The next day, put a bowl of jam on the fire and cook from the moment of boiling for about 20 minutes. Shortly before the end of cooking, add the broken pieces White chocolate and freshly squeezed lemon juice.
4. Washed up glass containers sterilize and dry. Pour hot jam into jars, close tightly plastic lids, cool and store in the refrigerator.

APRICOT FLOWER JAM

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

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

Dandelion JAM

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

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

JAM FROM YELLOW PLUMS

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

Preparation:
Rinse ripe, but unripe plums in cold water, prick in several places with a thin wooden hairpin, put on a dish, cover with sugar (half the norm) and put in a cool place for 6-8 hours. Boil the syrup from the remaining sugar and water, put plums (along with juice) in it and cook over low heat for 30-35 minutes, remove from heat and leave for 5-6 hours. After that, boil the jam until tender over low heat. At the end of cooking, remove foam and remove from heat.

JAM GRAPE

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

Preparation:
Immerse fresh grape berries of the same size in hot water (80-90 ° С) for 1 - 2 minutes. Add one teaspoon of dried cherry stalks to the water to add flavor and pleasant color. Then put the berries in sugar syrup and leave in it for 3-4 hours. Then bring to a boil, simmer for 50-60 minutes, remove from heat, leave for a while, then boil, with the addition of citric acid and vanillin, until tender.

JAM ORANGE

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

Preparation:
Boil the oranges in the peel, cool under running water and leave in cold water for 12 hours. Then remove the oranges from the water, divide into 2 or 4 parts, pour not very hot sugar syrup, leave for 6-8 hours, then boil 2-3 times intermittently until medium thickened.

ORANGE-PLUM JAM

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

Preparation:
Put oranges with peels, halves of plums, sugar, raisins, peeled from grains and minced through a meat grinder, 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.

CZECH PLUM JAM

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

Preparation:
This is vintage Czech recipe... Wash the plums, remove the stalks, remove the seeds, add sea buckthorn juice, put on fire, boil for 20 minutes, add sugar and cook for another 10 minutes. Then add rum, cinnamon, vanilla sugar, mix thoroughly, pour the jam into hot glass jars, sterilize (half-liter - 20 minutes, liter - 30 minutes) and seal.

JAM LEMON

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

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

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

JAM FROM PHIZALIS

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

Preparation:
Free the physalis fruits from the cups, immerse in boiling water and blanch for 2-3 minutes, then remove from the pan and discard in a colander to drain the water. Prepare syrup, boil for 3-4 minutes, strain and pour hot fruits in a saucepan. Leave the fruits in syrup for 3-4 hours, cover the pan with gauze, then add 500 g of sugar, gently heat with stirring until all sugar is completely dissolved and cook at low boil for 10 minutes. After that, remove from heat, stand for 5-6 hours, add another 200 g of sugar, vanilla and boil a second time for 10-15 minutes. By the end of cooking, a drop of syrup placed on a flat plate should not blur after cooling, the syrup should drain from the spoon in a dense stream. After cooling, pour the finished jam into clean dry jars, trying to distribute the fruits and syrup evenly, and tie with a foil and parchment paper.

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

Preparation: Rinse the figs, chop in several places. Boil the syrup from sugar and water. Pour the boiling syrup over the fruits, cloves, kernels and leave, if in the evening, then until the morning. Then cook over high heat for half an hour, removing the foam. Arrange hot in jars and seal. This is delicious!

Ingredients:
1 kg of green tomatoes, 1.3 kg of sugar, 400 g of water, 5 pcs. cloves, 6-8 g of cinnamon, 2-3 kernels of cardamom.

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

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

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

CARROT JAM WITH LEMON

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

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

Eating watermelon pulp, we do not even think about the fate of watermelon peels, but they make amazing jam and not only jam (look here - you will be surprised!)

Ingredients:
1 kg of watermelon peels, 1.2 kg of sugar, 1.5 teaspoons of soda, vanilla to taste.

Preparation:
Remove all edible 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. In glass hot water dissolve the baking soda and mix the baking soda solution with 5 glasses of cold water. Put the prepared pieces of watermelon peels into this solution, cover with a lid and leave for 4 hours. Put 600 g of sugar in a bowl for jam, pour 3 glasses of cold water, let it boil and cook for 10-15 minutes. In the meantime, remove the watermelon peels from the solution, rinse them several times in running water, then lower them in boiling syrup, bring to a boil again, cook for 15 minutes, remove from heat and leave for 12 hours. Then add another 600 g of sugar to the syrup with the crusts, put on fire again, bring to a boil and simmer for 3 hours. 2 hours before the end of cooking, add vanillin to the jam.

FABULOUS JAM FROM ORANGE BREASTS "ZAVITUSHKI"

Formed in the form of a spiral orange peels they look amazing in baked goods and simply in a transparent jar or rosette served on the table. And of course the jam itself is also very tasty!

Ingredients:
Orange - 3 - 4 pcs.; Water - 400 ml; Sugar - 300 g; Half lemon juice, 6-7 pcs. carnations

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

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

(with vinegar)

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

Preparation:
Ripe melon peel and seeds, cut into small slices, pour with vinegar so that it covers the slices, and leave for 2 days. Then remove the melon from the vinegar and cook in liquid syrup... As soon as the melon becomes soft, remove it from the syrup, put it in a jar and cool, and continue to cook the syrup until it thickens. Pour the cooled melon with hot syrup, but do not close the jar until the jam has cooled.

Melon in syrup

Ingredients:
5 kg of melons, 4 kg of sugar, 2 lemons.

Preparation:
Wash the melons, peel and core, cut into slices about a finger thick, put in water with lemon juice and boil. Then put on a sieve or in a colander to glass the water. Boil a thick syrup, dip the melon into it, bring to a boil again and leave to stand for a day. The next day, carefully remove the melon slices, boil the syrup and pour over the melon again. Repeat until the syrup thickens. Then put the melon with syrup in jars and close tightly.

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

Preparation:
Wash the pumpkin, peel, remove the seeds and cut the flesh into cubes. Dissolve 800 g of sugar in water and boil the syrup, boiling it over low heat for 10-15 minutes, then put the prepared pumpkin in the syrup, bring to a boil and, after cooking for 5 minutes, leave to infuse for 6-8 hours. Then put the dishes with jam on the fire again, boil, add the remaining sugar, lemon juice and the zest and after the sugar is completely dissolved, put it again for 10-12 hours to infuse. For the third time, bring the jam to a boil and place in jars.

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

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

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

Preparation:
Boil the syrup over low heat with constant stirring. Dip the berries into the prepared syrup, bring to a boil, remove from heat and stand for 6-8 hours. During this time, the berries are well saturated with sugar syrup and will not be boiled down in the future. Then put it on the fire again and bring the jam to readiness, boiling it over low heat for 15-20 minutes. In the finished jam, the syrup should be clear and thick. Add the vanilla stick.
Note. Honeysuckle jam has pleasant taste, and resembles cherry in color.

SEA BUCKTHORN JAM WITH WALNUTS

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

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

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

Preparation:
Cut the actinidia fruit into halves, put in a saucepan, cover with two cups of water and cook until soft. After adding sugar, cloves, juice and pounded circles of oranges, quickly boil to a certain density, then pour the jam into sterilized jars and seal hermetically. Note: The berry is similar to kiwi.

Ingredients:
1 kg of barberry, 1-1.5 kg of sugar, 2-3 glasses of water

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

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

Preparation:
In order for the jam to be tasty and tender, the prepared berries must first be poured with boiling water and kept in it for 2-3 minutes. After that, put them on a sieve, then place them in a bowl for jam, pour over the prepared syrup and cook until tender. Add cloves at the end of cooking.

Ingredients:
1 kg of peeled cornel fruits, 1.5 kg of sugar, 400 g of water.

Preparation:
For jam, it is better to take unripe 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.

JAM "SURPRISE"

Ingredients:
2 kg of gooseberries, 1 kg of honey, walnuts (how many berries will take).

Preparation:
Rinse strong, slightly unripe gooseberries and carefully remove the seeds with a hairpin. Crush the walnut kernels, fill the gooseberry cups with the resulting mass, pour the berries with honey and cook until tender. Pour the finished jam into sterilized jars and roll up.

JAM from kyzhovnik "TSARSKOE" (emerald)

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

Preparation:
Select unripe, green berries, rinse them well, peel off the stalks, make an incision on each berry and remove the seeds through it. Then rinse the berries again, put in suitable dishes, layering with cherry leaves (to give a special aroma and preserve the green color), and pour cold water for 5-6 hours. Before cooking, dry the berries on a sieve (colander), pour over the syrup and stand for at least 3-4 hours. Then cook until tender in 2-3 doses for 5-7 minutes in boiling syrup at intervals of 5-6 hours. After each cooking, the jam must be quickly cooled, in no case covering it.

JAM "EXOTIC"

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

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

JAM "SUN IN THE BANK"

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

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

JAM "GRAINED"

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

JAM "RASPBERRY AROMA"

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

Preparation:
Pour raspberries with water, boil over low heat under closed lid 5 minutes, squeeze the juice, add 1 kg of sugar and cook the syrup for 10 minutes. Grate the pumpkin pulp on a coarse grater, squeeze, rinse in cold water and squeeze again. Mix the prepared pumpkin pulp with the remaining sugar, bring to a boil, remove from heat and leave for 10 hours. Then put on fire again, add raspberry syrup, cook for another 5-10 minutes, then put in sterilized jars and roll up.

BLACKBERRY JAM "ON YEAST"

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

Preparation:
Dry the washed blackberries. Chop the yeast, add water for half an hour, then add to the berries along with sugar, bring to a boil, drain and let the syrup 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.
Note: Other berries can be prepared using the same process.

QUIVER JAM WITH WALNUTS

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

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

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

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

JAM FROM UNRELEATED FIGS

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

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

Figs in sugar syrup

Ingredients:
1 kg of white figs, 1 kg of sugar, 150 g of water, 2 g of citric acid, 1 g of vanillin or a vanilla stick (the norm is indicated on the package)

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

Make this jam. You will not need to prepare mint for tea (dry it). A spoonful of this jam. put in tea will add flavor to properly brewed tea. And don't forget - mint is soothing. Relax with mint jam!

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

Preparation:
Wash the mint leaves in cold water, put them on a sieve, transfer to a towel and gently blot. Then pour them into a saucepan, pouring 500 g of sugar, pour over the citric acid solution on top, 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 juice. After 6 hours of exposure, put on a small fire, boil for no more than 5 minutes, then pour the hot jam into sterilized half-liter jars and roll up the lids.

RAW QUIVER JAM

Wash the quince fruits, pour over with boiling water, dry and grate on a coarse grater (do not use the core of the fruit with seeds). Mix the resulting mass with sugar in a 1: 1 ratio, put in sterilized glass jars, close the lids and store in a cool place.
Note. The remaining seed cores can be used to make fruit vinegar or compote.

RAW CALINA JAM

Rinse the viburnum berries, separate from the brushes, knead and mix with sugar in a 1: 1 ratio. Place in glass jars, close the lids and store in a cool place. Note. Do not remove bones from the workpiece. During storage, they release healing substances into the juice, and the value of the jam only increases from this.

RAW GOSEBERRY JAM

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

RAW CURRANT JAM

Peel the currants from twigs, rinse with water, dry, mince or grind with a mixer. Mix the currant mass with sugar (combine 1 part of currant with 1.5 or 2 parts of sugar). Pack the jam in sterilized glass jars, close with sterile lids and store in a cool place.

RAW RASPBERRY OR BLACKBERRY JAM

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

RAW BLACK ROWAN JAM

Chokeberry berries ( chokeberry) separate from the branches, rinse, blanch in boiling water for 1 minute, dry and grind with a mixer or meat grinder. Mix the resulting mass with sugar (for 1 kg of berries - 700 g of sugar), add 3 g of citric acid, put in sterilized glass jars and close with lids. Store in a cool place.

RAW JAM FROM PLUM AND CHILDREN

Rinse the plums, rinse with boiling water, wipe dry, free from pits, grind with a mixer or pass through a meat grinder and mix with sugar in a 1: 1 ratio. Pack in small sterilized jars, close with sterile lids and store in a cool place. In the same way, prepare cherry plum jam.

RAW JAM FROM FEJOA WITH NUTS

Rinse feijoa fruits, pour over with boiling water, wipe dry and grind with a mixer or pass through a meat grinder. Then mix with sugar in a 1: 1 ratio, add chopped walnut kernels or hazelnuts (for 1 kg of jam - 100 g of peeled nuts), put in sterilized jars, close the lids and store in a cool place.

APPLE PELT

Ingredients:
2 kg of hard sweet apples, 1.75 liters of water, 1-1.7 kg of sugar.

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

PELT RASPBERRY or BLACKBERRY

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

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

FAMOUS

This is interesting: Kiev dry jam resembles the candied fruits we are familiar with. It was only prepared according to old recipe... They say that the first to open it to the people of Kiev was an Austrian confectioner - a courtier of Catherine. When they were visiting Kiev, the cook broke his leg and stayed longer. And in order not to get bored - I decided to teach my hospitable hosts how to cook such a sweet. But in fact, the people of Kiev knew the recipe for dry jam even before the 18th century - such a dessert was delivered to different places throughout Europe and to Russia. But later this candied fruit jam began to be called "balabushki" - in honor of the dynasty of Kiev confectioners who "put the production on stream." Two factories and shops were opened in Kiev.

Preparation: Cook the prepared fruits (fruits or berries) in 65% sugar syrup (650 g of sugar per 1 liter of water) and infuse in it for 8 hours. Then separate the fruits from the syrup, sprinkle them with sugar, mix well, sift out the excess sugar and dry on a baking sheet in a hot open oven at 35 -40 * C for 10 hours. Pack the finished dry jam in a plywood box or cardboard box, after covering them with parchment paper. You can also store it in a glass jar. And be sure to store in a dry place.

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

GLAZED APRICOTS

Boil the jam until cooked (800 g of sugar per 1 liter of water), put the fruits on a sieve and let the syrup drain. Then place them in a supersaturated sugar syrup and continue cooking until sugar crystals begin to form on the surface of the syrup. Then take out the fruits and dry them in the oven. Ready-made apricots should be transparent, covered with a thin sugar film. NOTE: Other fruits can also be glazed.

Candied fruit(I)

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

Preparation:
Boil a medium thick syrup from sugar and water. Cut the lemons into slices 2 cm thick and boil in water until softened, then transfer them to cold water for 15 minutes, then remove, dry with a napkin, put in hot syrup and continue cooking until thickened. After that, remove the jam from the heat, cover the dishes with a lid and shake until lemon wedges will not cool down and will not be covered with a sugar crust. Put the finished slices on parchment, slightly greased. butter and dry. Oranges, tangerines, grapefruits, pineapples and other fruits can be candied in the same way. It is good to add vanilla, cinnamon or ginger sticks to the syrup. Feel free to experiment!

Candied fruit(Ii)

For cooking, it is recommended to take several varieties of ripe, but unripe fruits. Peel the fruit, remove the core (for example from apples) and place in an enamel bowl.
Prepare the syrup (for every 500 g of sugar - 250 g of water), bring to a boil, pour the syrup over the fruit, cover and put in a cold place for 24 hours. The next day, drain the syrup, boil until thick and pour over the fruit again.
Repeat until all the liquid has evaporated. This procedure should last 8-10 days. After that, spread the fruits on parchment slightly oiled with vegetable oil and let them dry. To keep the sugar white, you can pour a little lemon juice into the syrup (for 1 liter of syrup - the juice of 1 lemon), and a stick, two vanilla.

Jelly and mousse darken and taste from aluminum cookware.

Jelly and mousse should not be stored at sub-zero temperatures, this impairs its taste and appearance.

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

Dried fruits and vegetables filled with hot boiled water for one and a half to two hours will successfully replace compotes. They can also be used in fruit salads and as a filling for pies.

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

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

When making jams, it should be borne in mind that with a change in the weight of the components, the cooking time also changes.
Peaches and apricots for compotes are easy to peel. To do this, soak the fruits for 2-3 minutes in boiling water and then remove the skin. Peeled fruit compote is less likely to go bad.

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

If the puree from berries and fruits increases in volume, and bubbles appear, then it is urgent to digest it - fermentation has begun in it.

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

Berries and fruits with a hard skin (gooseberries and plums), it is better to prick with a sharp stick, then during cooking they will better absorb the syrup.

In order for the berries in the jam to retain their shape and natural aroma, you need to pour the washed and peeled berries with hot berry syrup for 3-4 hours and only then start cooking.

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

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

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

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

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

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

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

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

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

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

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

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

2. MINT JAM

The first way

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

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

Second way

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

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

MINT JAM

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

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

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

3. "LIVE JAM" FROM RASPBERRY AND CURRANT

From raspberries:

For every 1 kg of raspberries
1.5 kg sugar
Sort the raspberries and put them in a cup. Cover with sugar and leave for 2 hours. Then stir with a wooden spatula in one direction. Stir the jam for 24 hours until the sugar is completely dissolved. Pour the jam in sterile and dry jars, close with plastic lids and store in refrigerator for about 4-5 months.

Currant:

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

4. JAM FROM KIWI AND LEMONS

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

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

5. ORANGE CROSS JAM

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

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

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

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

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

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

6. RASPBERRY JAM WITH VANILLA

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

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

7. BLUEBERRY JAM

Products

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

Transfer the prepared blueberries to a cooking vessel, pour hot 70% sugar syrup (700 g of sugar per 300 ml of water) and soak in the syrup for 3-4 hours.

After that, cook on low heat until cooked, skimming off the foam. At the end of cooking, citric acid can be added.

Pack hot blueberry jam in prepared, heated jars. Pasteurize at 95 ° C: half-liter cans - 10 minutes, liter cans - 15 minutes.

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Making jam has long ceased to be both a necessity and a way of saving. Now it is rather a kind of culinary hand made with a retro touch. And also a way of self-expression and enjoyable leisure, which is becoming more and more popular. Small elegant cans, signed and supplied with multi-colored "caps" creepers then delight the eye, like the quintessence of summer, dacha abundance.

Secrets for great results

To get the pleasure of boiling jam, you need to cook it a little bit at a time, and not in huge cans. After all, the goal is to make just a few jars of an exclusive treat. Also, try to choose recipes with a twist so that the process is accompanied by an element of expectation of what will come out of it. Even your favorite and tried-and-true recipes can be diversified with aromatic herbs, spices, lemon slices, orange peels or nuts. It's great to add cardamom, vanilla, star anise and cinnamon to jam, as well as various combinations of these spices with coffee grains.

Prepare everything you need in advance: pick up interesting recipes, prepare washed sterilized jars and lids, an enamel bowl or basin. The cooking utensils should be wide and spacious so that the berries and sugar take up about half of their volume.

Sugar can be used the most common, white. Or a special one, mixed with pectin. It is called "jam sugar". It needs to be added half as much as regular sugar, and the jam is less sweet. At the same time, the pectin that it contains binds the components when heated and the jam easily thickens. There is also sugar for marmalade, for jam it is put even less - only 330 g of sugar per 1 kg of berries. The delicacy turns out to be even thicker and even less sweet, but dietary. And you need to cook it in one go, no more than 5-10 minutes after boiling. But the pectin has a slightly noticeable aftertaste. We encounter it, for example, when we taste Finnish jams. Since this is not for everybody, then in our recipes all proportions are given for ordinary granulated sugar.

Apricot jam with almonds and thyme

Apricots - 1 kg

Sugar - 600 g

Oranges - 2 pieces

Fresh thyme - 1 bunch

Peeled almonds - 1 cup

Cover the pitted apricots with sugar. Add grated zest with two oranges and orange juice. Pluck the leaves from 4-5 sprigs of thyme and put aside, tie the rest of the thyme in a bunch with a thread, put in a bowl with the apricots and leave for several hours while the apricots give juice.

Put the jam on the fire, bring to a boil, add almond kernels there and cook over low heat for 5 minutes, removing the foam. Then set the jam aside for three hours. Bring to a boil again over low heat and cook for 5 minutes. Repeat the same for the third time. At the end of cooking, add thyme leaves, and remove the bundle tied with threads, on the contrary. Pour hot jam into small sterilized jars, making sure that about equal parts of almonds, apricots, and aromatic syrup with thyme.

This is exquisite amber jam so nice to open winter evening, when it is almost impossible to believe that summer really happens!

Spicy plum jam with star anise and cloves

Plums - 1 kg

Sugar - 0.5 kg

Cloves –2pcs

Cinnamon - 1 stick

Badian - 2 stars

Wash plums, divide into halves, free from pits, place in a saucepan or basin. Break the cinnamon stick into several parts, leave the anise and cloves whole, add to the plum and pour sugar all together. We leave to let the juice flow - for about 2 hours. Then we put the basin in the oven, preheated to 150 degrees and heat until the jam boils. We take out, remove the foam, put it back in place. We simmer for an hour and a half, occasionally stirring and removing the foam.

We pour the jam into sterilized jars. We make sure that spices get into each. It doesn't matter if the set of spices is different and star anise and cinnamon fall into one jar, and cloves and star anise into the other. This will give you a subtle difference in flavor when you open the cans. In any case, the spices in this jam additionally guarantee its excellent storage.

Cherry jam with lemon slices

Sweet cherry - 1, 3 kg

Sugar - 1 kg

Lemon - 1 piece

It is better to choose sweet cherries white or pink. It must be washed and the bones removed. Then, putting the berries in a bowl, cover with sugar and leave for a while to let the juice out. Now we heat them, bring to a boil, simmer over low heat for five minutes, removing the foam, and let them rest. From time to time, shake the bowl of jam so that the berries are evenly immersed and soaked in the cooling syrup. After cooling, add lemon, cut into circles directly with a crust, bring to a boil and cook again - five minutes. The third time we cook for a little longer, about 10 minutes, and then we lay it out hot and roll it up. This is an unusually elegant jam, because among amber berries lemon circles look very attractive! In addition, it is not as cloying as other varieties of cherry jam.

Cherry jam with nuts and vanilla

Sweet cherry white or pink - 1 kg

Nuts of your choice (hazelnuts, cashews, pine nuts, walnuts, almonds) - 0.5 kg

Sugar - 1 kg

Water - 350 ml

Lemon - 1 piece

Vanilla - 1/3 tsp

You will have to tinker with this jam, since you need to get the seeds from the berries, and place a piece of nut in their place. For jam, it is better to take dense fleshy white cherries... The jam from it turns out transparent, amber-pink! We wash and sort out the berries, leaving only those that are not damaged. Cut the nuts into pieces the size of a cherry pit. Any will do: hazelnuts, cashews, pine nuts, almonds. They don't have to be fried. We put the stuffed berries in a bowl in which we will cook the jam.

Now, in a separate enamel bowl, prepare the syrup from sugar and water, stirring it so that the sugar does not burn. When the syrup boils, set it aside, cool it a little and fill it with cherry berries. They should stand for 3 hours in syrup and soak in it. Then put the bowl of berries on the fire and bring to a boil. Cook, periodically shaking the basin so that the berries are covered with syrup, over very low heat. We remove the foam as soon as it forms. Do not let the jam boil too much. It will be ready when the syrup thickens a little and the berries become almost transparent. At the end, add lemon juice and vanilla, bring it to a boil again and, after removing it from the heat, immediately pour it into sterilized jars.

Strawberry Orange Jam

Strawberries or strawberries - 1 kg.

Sugar - 0.5 kg.

Orange - 1 pc.

It is better to choose small strawberries, or at least select the same size. Any strong strawberry will do. We fill it with sugar and leave it for 3 hours. My orange, cut into rings, and then into segments (along with the peel).

Add orange slices to the strawberries with sugar, put everything on low heat, bring to a boil, remove the foam, cook for 5 minutes. We remove from the heat, let it rest for 6 hours, then bring it to a boil again and cook again for 5 minutes. Let it stand again and cook again.

After the strawberry-orange jam has boiled for the third time, pour it into the jars. Such a three-fold heating is necessary so that the berries are preserved whole, not boiled, and the syrup is not too liquid. And orange segments give an interesting citrus note and make the jam unusual.

Chocolate coffee cherry

Cherries - 1 kg

Sugar - 0.5 kg

Instant coffee - 1 tbsp. l.

Cocoa - 1 tbsp. l.

Chocolate - 100 g

Lemon juice - 1 tbsp l.

Cherry liqueur - 3 tbsp. l.

Pectin - 20 g

This cherry jam variation is sure to fall in love as soon as you try it. His taste is the most exquisite!

Cherries must be sorted out, washed and peeled from sticks and seeds. This can be done with special device or use a hairpin or paper clip. Grind the peeled cherries a little, but so that the pieces remain. I do this in blender with a short press. Now fill the cherry with sugar and leave it to let the juice out.

After an hour, we begin to heat the cherries, stirring gently so that all the sugar dissolves. When the berries and juice are warmed up, gradually add there, stirring, the bitter chocolate, coffee and cocoa powder grated on a grater. We make sure that everything dissolves in the juice, bring to a boil and cook for 5-6 minutes. At the end, without removing from the heat and stirring, we successively add pectin, which will give the jam a jelly-like consistency, then lemon juice is a preservative and acidifier. Cook for a couple more minutes, turn off the heat, pour in the liquor and, after mixing thoroughly, immediately put the jam on sterilized jars. We roll it up, turn it upside down, as we did with strawberries in own juice, and wrap it tightly in a blanket. We leave it like this overnight.

Raspberry five-minute with cognac

Raspberries - 1 kg

Sugar - 0.8 kg

Cognac - 50 gr

Gelatin - 1 tablespoon

Raspberry jam is especially capricious. This beautiful and tender berry is easier to spoil than to make from it. good jam... But in this recipe, the result is great!

We sort out the berries, ridding them of the stalks, twigs and leaves. Not mine! Sprinkle the berries with sugar, grind with a blender, pour in the cognac and mix with it. Soak gelatin in warm water until it swells (the proportions are written on the package). Then bring the water to a boil, stirring so that the gelatin dissolves without residue. Put the raspberry mass in a high enamel pan. Then we put it in a pot with a larger volume of water. The water level in the outer saucepan should be about the same level as the jam in the inner one. We heat raspberry jam in a water bath. Bringing the water to a boil, heat for 5 minutes, removing the foam, then add the dissolved gelatin, mix and heat for another 2 minutes. Then we take out the pan from the boiling water and put the jam on sterilized jars, roll it up, turn it upside down with a lid, wrap it up. Store it in a cool, dark place.

Gooseberries on a decoction of cherry leaves, fortified with vodka

Gooseberries - 1 kg;

Sugar - 1 kg;

Cherry leaves - 100 g;

Citric acid - 1 tsp;

Vanilla sugar - 1 sachet;

Vodka - 50-60 ml.

Gooseberries for this jam are best taken hard and unripe. Wash the berries thoroughly, cut off the ends. Carefully cut each berry to the side and remove the seeds with a hairpin or paper clip. Place the treated gooseberries in a spacious bowl, cover with cold water and refrigerate overnight. Then drain the water and let it drain, throwing the berries into a colander.

Wash the cherry leaves, put in a saucepan, pour in a liter of water, add citric acid and bring to a boil over medium heat. Then reduce the heat, let it simmer for another 5 minutes and strain the broth. Cherry leaves will give a green color, as well as a subtle taste nuance to the jam, make it fragrant and completely different than traditional jam from gooseberries.

Pour sugar into the cherry broth, return the pan back to the heat and, stirring until the sugar dissolves, bring the syrup to a boil. Add vanilla sugar, vodka and stir until sugar dissolves.

Pour the gooseberry with this syrup and let it brew for about 15 minutes. Vodka will keep the berries from boiling. They will remain intact, very beautiful! And all the alcohol will evaporate when boiled.

Bring the berries in the syrup to a boil and simmer for 10 minutes over low heat. Put the hot jam in dry sterile jars and seal tightly.

Experiment and present jam to friends. It is so sweet!