From what you can cook unusual jam 100. Raw currant jam. Jam "raspberry flavor"
1. Royal gooseberry jam
Ingredients:
Large green unripe gooseberries - 5 cups,
Sugar - 1 kg,
Cherry leaf - 2 cups,
Water - 3 glasses,
Peeled walnut - 2 cups
Cooking method:
Release the gooseberries from the stalks, "flowers", carefully cut and remove the pulp with seeds from the nick, trying to preserve the integrity of the berry. Pour 1 cup of cherry leaf with water, bring to a boil and simmer for 3-5 minutes, making sure that the water remains green. Strain, pour over the berries, put in a cold place for 24 hours. Prepare the second glass of cherry leaves as follows - remove the rough parts, divide each leaf into 4 parts. Drain the cherry broth from the berries and put a piece of cherry leaf and a piece of walnut into 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 that it does not turn pink!). Pour the berries into the prepared syrup and cook for 15 minutes. IMPORTANT! - Cool down very quickly! - to keep green.
2. Mint jam
‣ First way
250 g of mint leaves, 1 kg of sugar, 2 lemons, 0.5 l of water.
Rinse mint leaves with stems, dry slightly and chop. Finely chop the lemons along 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 immediately roll up.
‣ Second way
400 g of mint leaves, 1 kg of sugar, 1 teaspoon of citric acid, 1 glass of water.
Wash the mint in cold water, put it in a colander, gently blot with a towel. Pouring into a saucepan, alternate with sugar, taken in the amount of half the prescription rate. Top with citric acid mixed in a tablespoon of water. Shake, cover and leave for 6 hours. In the meantime, boil the syrup from the remaining sugar and one glass of water, remove the foam and pour the mint juice into it. After the prescribed 6 hours, put the mint on the fire and boil over low heat for 5 minutes. Hot pour the jam into sterile jars and roll up.
mint jam
Mint jam is not only unusual and very pleasant in taste, but also good for health: it helps with colds and stomach diseases.
200-300 gr. mint
0.5 l. water (I poured more, I just thought of it and did it right)
1-2 lemons (better taste and smell)
1 kg. sugar (if more water, then more sugar)
So ... collected mint leaves along with twigs and stems (and I also with flowers), lemons, cut together with the "skin" pour water and cook for 10 minutes. Infuse this magical brew for one day. After a day, squeeze the mass, and strain the infusion. Add sugar and cook until done. The word readiness frightened me, but ... I cooked for two hours over low heat, removing the foam. Then later ... after three hours I boiled it again and poured it into jars. It is better to put parchment in the lid so that mold does not appear due to condensation after a while. That's all ... In winter, God forbid you catch a cold, will you have a medicine or just a sweet "summer"
3. "Live jam" from raspberries and currants
From raspberries:
For every 1 kg of raspberries: 1.5 kg of sugar. Sort the raspberries and put them in a cup. Cover with sugar and leave for 2 hours. Then mix with a wooden spatula in one direction. Stir the jam for a day until the sugar is completely dissolved. Pour the jam into sterile and dry jars, close with plastic lids and store in refrigerator for about 4-5 months. If you want to keep the jam for a short time, then you can reduce the amount of sugar by 500 gr.
From currant:
For every 1 kg of currants: 1.5 kg of sugar. Sort the currants, remove the stalks so that there are only berries, wash and put on a sieve to drain excess liquid. Transfer the currants to a cup. Cover with sugar and leave for 2 hours. Mix. Blend 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. Kiwi and Lemon Jam
Ingredients:
Kiwi 1 kg,
lemon 1 piece,
juice of 1 lemon,
sugar 900 g
Cooking:
1. Wash the lemon thoroughly with a brush and cut into thin circles. Put in a saucepan along 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 dish and leave at room temperature overnight.
3. The next day, return the jam to the pan, bring to a boil again and cook for 20 minutes, stirring occasionally. Pour into sterilized jars, let cool. Then close and store in a dark, cool place.
5. Orange Peel Jam
Ingredients:
Orange - 3 pcs
Water - 400 ml
Sugar - 300 g
Citric acid (half of an incomplete tsp) - 0.5 tsp.
Ginger (root, optional. You can not add) - 10 g
Cooking:
Wash the oranges thoroughly, pour boiling water over (in order to wash off the wax that is applied so that the orange does not deteriorate 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 she cut each hemisphere in half and each part into three more strips.
If the orange is thin-skinned, the inside can be left, if it is thick-skinned, remove a little from the inside so that the curls are easier to wrap and they are neater. My oranges were thin-skinned, so I did not remove the inner white part - I photographed it for a sample.
Roll each piece of peel into a tight roll and string on a thread like beads. The thread must be pulled tighter so that the curls do not unfold. Pour orange beads with cold water. Change water two to three times a day. It is necessary to soak the peel for 3-4 days, until the crusts become soft and stop bitter. It's even convenient - you can add the peel as you eat oranges, so the soaking period can be extended by two to three days. After that, boil the crusts 3-4 times for 15-20 minutes, each time changing the water. After each boiling, the peel should be doused with cold water. I did it very simply - I boiled the kettle and poured cold water into a bowl. 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. And so several times.
Now we need to weigh the peel. I took three oranges - it turned out exactly 200 grams.
The proportions for jam are as follows - 1.5 times more sugar, twice as much water. 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 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 - 10 g of ginger root cut into small pieces) put in a saucepan and cook until lightly thickened - the syrup should be quite liquid , similar after cooling to very liquid honey. Add citric acid before removing from heat. We remove the threads after the jam has cooled. Pour into a clean dry jar. The output turned out to be a little more than a 0.5 liter jar. How much is stored - I can not say. I had a jar of jam at room temperature for only a week.)) They ate it very quickly.))
6. Raspberry Vanilla Jam
Ingredients:
250 g raspberries
Juice of half a lemon
2 tablespoons
500 g sugar
Vanilla (1 vanilla bean / 1 tablespoon vanilla)
Cooking:
Put raspberries, juice and 2 tablespoons of water in a saucepan and bring to a boil. Reduce the temperature and leave to cook for 5 minutes. Add sugar and stir until completely dissolved. Scrape off the vanilla pod and let it simmer for another 10 minutes. Taste the jam and if it is not ready, leave to cook for another 5 minutes. Pour the jam into a jar and serve.
7. Blueberry Jam
Ingredients:
1kg blueberries
1.2-1 kg of sugar
2-3 grams of citric acid
Cooking:
Transfer the prepared blueberries to a cooking bowl, pour hot 70% sugar syrup(700 g of sugar per 300 ml of water) and soak in syrup for 3-4 hours. After that, cook over low heat until fully cooked, removing the foam. At the end of cooking, you can add citric acid. Pack hot blueberry jam in prepared, heated jars. Pasteurize at 95°C: half-liter jars - 10 minutes, liter - 15 minutes. 
From the timely harvested crop, you can cook good kissels, candied fruits, compotes, pie fillings and jams.
Rhubarb jam
Copper or tin utensils should not be used to prepare the dessert, as they can oxidize due to the acid in the plant. The stems of the plant must be prepared before cooking. To do this, peel the thin skin with a sharp knife. And only after that the plant can be cut into cubes. Jam is made from the ratio of a kilogram of rhubarb to a kilogram of sugar.
We put the cut cubes of the plant in a container and cover with sugar. Next, we leave the products in this form for a day at room temperature, the rhubarb should release juice. After that, we put the pan on the slowest fire and begin to cook it. The mass must be stirred periodically. After boiling, the jam is boiled for no more than fifteen minutes. Then it should cool down and only after that it can be laid out in jars, closed with plastic lids. Jam should be stored only in a cold place.
Cone dessert
You will probably be surprised, but you can even make jam from cones. Moreover, the recipes for such a delicacy have been known since ancient times. In the old days, cone jam was prepared as a medicine. Now pharmacies are open at any time of the year. And in those distant times, people used only natural remedies for treatment. Cone jam is a very strong anti-cold and immunostimulating agent. It has a lot of biologically active substances, essential oils, which perfectly help to cope with colds, sore throats and coughs.
Cones must be collected before the end of May. At this time, they are still small and tender and have a bright coniferous aroma.
Before cooking, the cones must be carefully sorted out, removing unnecessary debris and needles. Then we wash them in cold water, after which we soak them overnight in an enamel bowl. The liquid should cover the bumps for a couple of centimeters. It is on this tincture that we will prepare the jam. It is recommended to use a kilogram of sugar per liter of solution. The preparation will take three days. Every day you need to bring the jam to a boil and boil for only five minutes, then leave it to cool. In this case, the foam must be removed. Actions are repeated three days in a row. After that, the cooled mass can be poured into clean jars and stored in a cold place. You should not abuse such a drug, but regular use of one tablespoon and one bump will help you resist colds and viral ailments.
banana miracle
Many housewives will object: why make banana jam? After all, these fruits are sold in supermarkets at any time of the year. All this, of course, is true, but the dessert is prepared incredibly simply and has an amazing taste and aroma. Even the smallest connoisseurs will like this sweetness. In addition, banana jam does not need to be stored for future use. It can be prepared at any time, especially in the spring, when stocks in the pantry are already running out, and there are no fresh fruits yet.
To make jam, you need to take very ripe fruits.
Ingredients:
- Three bananas.
- ½ glass of water.
- A glass of sugar.
The fruits are peeled and cut into pieces. Next, prepare the syrup in a saucepan. To do this, mix sugar with water in a bowl, bring to a boil and boil a little. Next, crushed bananas are lowered into the boiling liquid and the mass is cooked over low heat. The jam is ready when the mass becomes homogeneous, as the bananas turn into puree from the high temperature. The finished dessert is laid out in jars and sent for short-term storage, since such a dessert, as a rule, is not stale.
Strawberry jam "Freshness"
We offer housewives to prepare an unusual strawberry jam. Of course, fragrant berries are delicious in any performance, but you can please your family with something exquisite. Especially when you consider that there are many wonderful recipes.
Ingredients:
- Two kilos of strawberries.
- Two lemons.
- One and a half kilograms of sugar.
- Fresh mint leaves (25-30 pieces).
- Basil leaves (25-30 pieces).
For cooking, we need good berries, so they need to be sorted out, removing the crumpled ones. After that, carefully wash the strawberries and let them drain in a colander. Next, we shift the berries into a deep bowl and cover with sugar. In this form, the strawberries should stand for several hours and let the juice go. Now you can put the pan on a small fire, bring to a boil and boil for another five minutes. In the jam you need to add the grated lemon zest and its crushed pulp. Next, cook the mass for another fifteen minutes. After removing from the heat, the dessert must be left to infuse for ten hours. After the lapse of time, the jam must be brought to a boil again, boiled for five minutes and then poured into clean jars.
Raspberry jam with melon
Raspberries are an incredibly tasty and healthy berry. But from it you can cook very special desserts. So, for example, we suggest trying an unusual raspberry and melon jam.
Ingredients:
- One lemon.
- Raspberry - 450 g.
- Melon.
- One lime.
- A kilogram of sugar.
- Glass of water.
Lemons and limes are thoroughly washed and dried before cooking. Using a sharp knife, remove the skin, and squeeze the juice from the zest, but do not throw it away, but cover it with sugar and leave for an hour.
In the meantime, cut the melon into two parts, removing the seeds. Peel the skin and cut the flesh into small cubes. Wash the raspberries and dry them on a paper towel. Now that all the ingredients are prepared, you can start cooking. Transfer the zest with sugar to a saucepan and add the remaining sugar, pour a glass of water. Bring the resulting mass to a boil, then add the melon and boil for another five minutes. Next, pour the raspberries and boil again for five minutes. All foams that appear during cooking should be removed. Remove the saucepan from the heat and let the jam cool down. After that, you need to boil the mass again until thickened. We lay out the finished jam in clean jars and cork with lids.
apple jam
Jam apples are one of the most popular fruits, along with strawberries and raspberries. There are an incredible number of recipes for such desserts. However, you can also make unusual apple jam, because the fruits go well with many vegetables and berries. We bring to your attention original recipe sweet dessert using grapes, melons, zucchini and apples. At first glance, the list of products may seem completely unbelievable, but the result is a delicious jam.
Ingredients:
- A kilogram of red apples.
- Sugar - 3.6 kg.
- A kilogram of zucchini.
- A kilogram of grapes, it is preferable to use seedless varieties.
- Kilogram of melon pulp.
- Packet of vanilla sugar.
- Three lemons.
- Almond essence - ½ tsp
Let's start with the preparatory stage. Cut the apples into slices, removing the seeds. We clean the melon and zucchini from the skin and remove the seeds, and cut the pulp into cubes or straws. We put all the fruits in a container and pour sugar (2.5 kilograms), mix the ingredients and then pour another 500 grams of sugar on top. We leave the fruits for three hours so that they can let the juice go. In the meantime, you can start preparing the grapes. We wash it thoroughly and dip it in boiling water for ten minutes. We also peel the lemons and also send them to hot water. After ten minutes, drain the liquid and cut the lemons into slices.
We send the pan with apples, melon and zucchini to the fire, bring the mass to a boil and boil for ten minutes. Remove the dishes from the heat and add the grapes and chopped lemons. Mix all ingredients well and let them cool down. As soon as the jam cools down, it must be sent back to the stove, pour the rest of the sugar, boil and then boil for fifteen minutes.
This process should be repeated two or three times during the day. At the last approach, you need to add almond essence, vanilla sugar to the jam. We lay out the boiling mass in jars and cork them.
Carrot cherry jam
An unusual combination of ingredients can surprise any gourmet. To prepare such an unusual dessert, take:
- A kilogram of ripe cherries.
- ½ kilogram of carrots.
- Sugar - 1.4 kg.
- Lemon.
We wash the ripe cherries and remove the petioles, leaving them to dry in a colander. After that, you need to remove the bones and add sugar (700 g). After a while, the cherry will give juice. It must be drained and adding another 700 grams of sugar, boil the syrup.
Wash and peel carrots well. We cut the root vegetables into cubes, and the lemon into slices. We shift the carrots and chopped lemon into a container with cherries, and pour the ingredients with syrup on top. We put the dishes on the fire, heat the mass to a boil, then boil for about five minutes and leave to cool. Be sure to remove the foam.
Over the next three days, the procedure is regularly repeated. Only after that we lay out the jam in clean jars.
watermelon jam
You can make a delicious dessert from watermelon peels.
Ingredients:
- A kilogram of watermelon peels.
- Sugar - 1.3 kilograms.
- A pinch of vanilla.
- A teaspoon of soda.
To make jam, we need watermelon peels, but they need to be cleaned of the green part. We cut the light pulp into cubes or rhombuses no more than three centimeters thick. Each piece must be pierced with a fork. Dissolve soda in hot water (250 ml), then add cold water. Pour the crust with the resulting solution for four hours. After the specified time, we throw the cubes into a colander, rinse them with clean water and let them drain.
Now you can start preparing the syrup. Pour 700 g of sugar into 750 ml of liquid. Boil the mass for ten minutes. We put the crusts in the resulting sling and boil them for ten minutes. We remove from the stove and let it brew for 12 hours. Next, add another 700 g of sugar, vanillin and boil for three hours. Pour the finished jam into clean jars and seal them tightly.
Orange Peel Dessert
Even from orange peels, hostesses prepare very unusual jams.
Ingredients:
- Seven oranges.
- Ginger root - 10 g.
- Lemon juice - 80 ml.
For syrup:
- Sugar - 420 g.
- Water - 420 ml.
Before cooking, oranges are thoroughly washed and poured over with boiling water. Now we cut each into four parts, and then we cut each part in half again. Remove the pulp of the orange with a spoon, and cut the skin again.
If you come across fruits with a thin peel, then you can try to roll each strip into a roll. Next, the blanks are placed in a container and filled with water so that it covers the crusts. In this form, we leave the peel for three days. Every day it is necessary to change the water in the pan (at least five times a day). This is done in order to remove unnecessary bitterness.
Thick-skinned oranges will need more work. Soak the peels first. And then we remove the white pulp from the inside with a thin knife. Only after this, the blanks can be rolled into spirals.
After the soaking process, the spirals from the zest are boiled at least four times, and each cooking should last twenty minutes. Each time the crusts need to be doused with cold water.
In a separate large saucepan, boil the syrup from water and sugar, send the blanks into it, bring to a boil and cook for thirty minutes, after which the mass should cool. Add chopped ginger to the bowl. Bring the jam back to a boil, pour in the lemon juice and boil it for another thirty minutes. After the mass has cooled, it can be poured into jars. Of course, the cooking process is quite difficult and lengthy, but the result is a bright dessert with cute curls.
Instead of an afterword
As you can see, very original desserts can be prepared from ordinary and unusual ingredients. Many recipes are easy to implement and at the same time get the most unusual jam. If you want to surprise your loved ones, try making a "special" sweet. And they will certainly appreciate the culinary masterpiece.
Just like all over the world, and maybe even stronger, sweets have always been loved in Russia. And one of the most common, most beloved sweet dishes in Russian cities and villages has always been jam. Even in the most meager, stingy times, housewives tried to prepare at least a few jars of sweet, fragrant jam that smells like a generous summer. Cooking methods were often kept secret, and a well-prepared treat was proudly boasted to the guests. And these good traditions are still alive today. In every house, in every family, a carefully prepared jar with this delicious and fragrant dessert is sure to be stocked up. Today we will try to learn and remember how to make jam.
Almost any berries and fruits are suitable for making jam. Ripe fragrant strawberries, cherries and currants, strong ruddy apples, peaches and apricots, blueberries and blueberries loved by many, and even such exotic fruits for our lands as walnuts and green tomatoes, everything goes into business. Various additives will not be superfluous when cooking delicious jam, for example, cherry leaves are suitable for gooseberry jam, blackcurrant leaves can be added to whitecurrant jelly, and watermelon and melon peel jam is unthinkable without vanilla and lemon juice. Jam also differs in its consistency, it is convenient to spread thick homogeneous jam on morning toast or a sandwich, and jam itself, which has a much more liquid consistency of syrup, but whole berries, it is so pleasant to eat with tea on cold winter evenings.
Today, there are an endless number of recipes and ways to make jam. The preparation time and method differ. 
preparation of berries and fruits, and even the base of the syrup. Someone makes jam using sugar syrup, and someone, remembering old traditions, boils berries in honey. Everyone can choose a recipe according to their strengths and means. And yet, the basic principles of cooking, little secrets and tricks developed by the generations of our ancestors are relevant to this day.
Today, "Culinary Eden" has prepared for you a selection of the most important tips and secrets that can help even those who are going to cook this sweet dish for the first time, and will fully explain to you how to make jam.
1. When choosing dishes for cooking your jam, try to pay attention to deep and wide basins or pans made of copper, aluminum or stainless steel. The best at all times were considered copper basins for jam with a comfortable long handle. Jam in such a basin is prepared quickly, which helps to preserve the color and aroma of the berries. However, it is important to ensure that no green plaque of harmful copper oxides forms on the inner surface of such a basin. Basins and pans made of aluminum and stainless steel are deprived of this drawback. But it is better to refrain from using enameled dishes, the likelihood is too high that your jam will burn and be completely spoiled.
2. Try to choose the best and freshest berries and fruits for jam. Of course, only those berries that you picked in your garden on the day of cooking can be ideal berries for making jam, but, unfortunately, this is not available to everyone. When buying berries in the market or in a store, try to give preference to local fruits. Such berries and fruits make a much shorter way to our table, which means that they retain the fullness of taste and aroma much better. Most berries and fruits are best taken not quite ripe, but choose absolutely ripe cherries and plums. Make sure that your berries do not have any visible flaws, damage, dark spots, bruises. Do not forget to smell the berries before buying, because the brighter and more expressive the aroma of fresh fruits is, the more tasty and fragrant your jam will turn out to be.
3. In order to prepare a truly tasty and beautiful jam, first of all, you should properly prepare sugar syrup. After all, only well-prepared syrup can make jam of the best quality, such jam will have a clean, transparent syrup and whole, beautiful and fragrant berries. Cooking such a syrup is not at all 
difficult. Take 1 kg. sugar, pour into a bowl for cooking jam, add ½ cup of clean water and bring to a boil, stirring constantly. After boiling, reduce the heat slightly, stop stirring and cook the syrup, only slightly shaking the basin, trying to avoid caramelization. Your syrup will be completely ready when it flows down from a spoon lowered into it in a thick, viscous stream. You will see - berries cooked in such a syrup retain their shape perfectly.
4. During the cooking of jam, foam is necessarily formed on its surface, which must be removed, because this foam not only spoils the appearance of your dish, but can also cause premature sourness. However, you should not rush and try to remove the foam as soon as it appears. Just before the end of cooking, let your jam boil as hard as possible and immediately remove from heat, then wait a couple of minutes for the berries to settle. Now feel free to pick up a slotted spoon and carefully remove all the resulting foam. This method will allow you to most thoroughly remove even the slightest remnants of foam, without damaging the berries, and, which is also important, will save you time and effort.
5. It is equally important and correct to track the end of the cooking process. After all, undercooked jam can ferment or turn sour, and overcooked jam will definitely be candied and will not be able to please you with a bright taste and aroma. In order to correctly determine the moment when your jam is already completely ready, it is enough to use simple tips. The jam is ready when the foam does not diverge along the edges of the basin, but gathers closer to the center. In the finished jam, the berries are evenly distributed in the syrup, and do not collect at the surface. A drop of ready-made jam syrup placed on a saucer does not spread, but retains its shape. If all these signs coincide, quickly remove your jam from the fire, it is already completely ready!
6. Let's try to cook delicious, bright and fragrant jam from garden strawberries, sometimes unfairly called strawberries. Rinse one kilogram of strawberries thoroughly, being careful not to damage the berries, and remove the green sepals. Let the water drain and transfer your strawberries to a jam bowl. Pour the berries with one kilogram of sugar and put in a cool place for several hours until the strawberries release juice. Then place the bowl over low heat and bring the strawberries and sugar to a boil, stirring gently but thoroughly. As soon as your jam boils, immediately remove it from the heat and let it brew for 8 hours. Then boil the jam until tender on the smallest fire, trying not to allow excessive boiling. The jam prepared in this way completely retains the bright taste and aroma of berries, and the syrup is clean and completely transparent.
7. It is even easier to cook delicious, fragrant and so healthy raspberry jam. Carefully sort one kilogram of raspberries, remove twigs and sepals and rinse gently. Transfer the berries to a deep saucepan and cover with one kilogram of sugar. Leave the raspberries with sugar for 4 - 5 hours, then pour the resulting syrup into a bowl for cooking jam, bring to a boil and cook over low heat for 10 minutes. Transfer your berries to the prepared syrup, bring to a boil and cook over medium heat for 5 to 10 minutes, gently shaking the basin. Remove from heat, let cool slightly, remove the resulting foam and pour the jam into jars. This jam completely retains the taste and all the beneficial properties of fresh raspberries, but it should be stored in the refrigerator.
8. M. Syrnikov offers us a recipe for excellently tasty lingonberry and apple jam. Sort one kilogram of lingonberries, rinse and dry slightly. Peel three sour apples, remove the core and cut into 8 pieces each. Cook sugar syrup from 1 kg. sugar and ½ cup water, as described above. Pour the berries and apple slices into the boiling syrup, bring to a boil again, then remove from heat and leave for 2 hours. Place the cooled jam on the fire again, bring to a boil and cool again for two hours. Then put the jam on low heat and cook until tender, gently shaking the basin and avoiding burning. Cool the finished jam and arrange in jars.
9. Delicious jam from gooseberries will require painstaking preparation, but will thank you with its exquisite aroma and amazingly beautiful color. 800 gr. Rinse green unripe gooseberries thoroughly, cut off the twigs and the remains of dried flowers, make a small incision on each berry with a sharp knife and carefully remove the seeds. Boil 2 liters of water in a deep saucepan, add 50 - 100 gr. fresh cherry leaves, cook for 10 minutes, remove from heat and immediately add the prepared gooseberries. Cover the pot with a lid and leave for 12 hours. Then pour the resulting broth into a separate bowl and remove the cherry leaves. Place 1 ½ kg into the jam bowl. sugar, add 1 cup reserved broth and boil thick syrup. When the syrup is ready, pour the berries into it, bring it to a boil again and cook over low heat for 15-20 minutes, gently shaking the basin and avoiding burning. Cool the finished jam, remove the foam and pour your jam into jars.
10. Indian cuisine invites us to try the original spicy and spicy rhubarb and ginger jam. 400 gr. Wash the rhubarb stalks, remove the rough skin and cut into thin slices. Place the rhubarb in a cooking pot, add 3 tbsp. tablespoons grated fresh ginger, 1 ½ cups sugar and 1 teaspoon minced lemon zest. Place the saucepan on the lowest heat and melt the sugar. Be careful not to burn the sugar! When the sugar is completely melted and the rhubarb is juicy, turn up the heat and bring your jam to a boil. Reduce the heat to low again and simmer the jam for 20 minutes until tender. Cool the finished jam and arrange in jars. Store in refrigerator.
And on the pages of "Culinary Eden" you can always find many new and proven recipes that will surely help you find the answer to the question of how to make jam.
Most researchers believe that making homemade jam is our original Russian national tradition, because in Russia from time immemorial it was customary to drink tea with jam. Who was that glorious culinary specialist who first made homemade jam, history is silent. Recipes for homemade jam were taken by our mothers and grandmothers from cookbooks, found out from grandmothers, corresponded with friends, and sometimes simply invented by the housewives themselves.
At present, many families still cook homemade jam according to those old, inherited recipes, jealously protecting them from prying eyes. We will gladly share with you recipes and tips on how to make delicious homemade jam from various berries that delight us throughout the summer.
Before cooking homemade jam, you need to prepare a container (a bowl for cooking and jars for storage), measure the amount of sugar and flavors, if any, and carefully sort and clean the berries and fruits. Wash jars with hot water and baking soda and sterilize if necessary. Rinse the fruits in running water and dry, wash the tender berries in a colander, trying not to crush them. After washing, dry the berries by scattering them in a single layer on a towel. Remove pits from cherries, plums and apricots, separate sepals from strawberries and strawberries, remove currants from twigs, cut off dry tails from gooseberries.
Strawberry jam with lemon and ginger
Ingredients:
2 kg strawberries,
1.5-2 kg of sugar,
1 lemon
10 g ginger.
Cooking:
Sort the berries and put them in an enamel bowl, sprinkle with sugar and leave for 8-10 hours in a cold place. After the time has passed, add lemon juice to the berries. Then transfer the berry mass to a bowl for cooking, bring to a boil and cook for 5 minutes. Then remove from heat, cool slightly, drain the syrup and reduce it. Add berries to the prepared syrup and cook until tender. Peel the ginger root, grate on a fine grater and add at the end of cooking for taste and aroma.
Blueberry jam "Gifts of summer"
Ingredients:
4 stack blueberries,
½ stack Sahara.
Cooking:
Heat up a deep frying pan and add the blueberries. On low heat, stirring, boil blueberries until they give juice. When blueberries boil, add sugar and stir for 30 seconds, then pour the mixture into a saucepan and cool. Pour the cooled jam into sterilized jars and store in a dry and cool place.
Strawberry-blueberry jam "Friendship"
Ingredients:
1 kg strawberries,
200 g blueberries
1 kg of sugar
1 stack water.
Cooking:
Pour sugar with water and boil the syrup. Pour the washed and sorted berries with the prepared sugar syrup and leave for 4 hours. Then cook until done.
Blueberry jam "Forest clearing"
Ingredients:
1 kg of blueberries
3-4 stack. Sahara,
1.5 stack. water.
Cooking:
Pour water into a saucepan, add sugar and bring to a boil. Remove the finished syrup from heat and let cool. Then fill them with a berry, let it brew a little and put on a slow fire until the berry is reduced. For flavor, you can add the zest of 1 lemon or a little cloves. When the jam is cooked, let it cool a little, pour into sterilized jars, roll up, turn over and cover with a warm blanket.
blackberry jam
Ingredients:
1 kg blackberry,
100 g blackberry leaves,
1 kg of sugar
500 ml of water
Cooking:
Sort through the blackberries. Put blackberry leaves in a saucepan, cover with water and cook for 20 minutes. Pour 1 cup of this decoction into another saucepan, add sugar and boil the syrup. Put the blackberries into the resulting syrup and let stand until the juice stands out. Add some citric acid and cook the jam for 10 minutes. Pour the finished jam into jars and roll up.
Homemade strawberry jam
Ingredients:
1 kg of berries
1.2 kg of sugar,
citric acid on the tip of a knife.
Cooking:
Place the berries in layers in a saucepan and sprinkle with sugar. After that, put the pan for 6 hours in a cool place so that the strawberries let the juice flow. Then put the pan with strawberries on a slow fire, bring to a boil, stirring carefully and being careful not to damage the berries, and cook until all the sugar has dissolved. Then set the future strawberry jam aside for 20 minutes, then put it on the fire again, cook for 5-6 minutes and set aside for another 30 minutes. For the third time, cook the jam until tender, add citric acid at the end of cooking. Arrange the finished jam in sterilized jars and roll up.
Jam "Raspberry mood"
Ingredients:
1 kg raspberries,
4 stack water,
2 kg sugar
2 tsp citric acid.
Cooking:
Pour sugar into a saucepan for cooking jam, add water and mix. Then pour the prepared berries there and cook over low heat in one step until fully cooked. Just before the end of cooking, add citric acid to the jam. Finished raspberry jam Arrange in sterilized jars and roll up.
Gooseberry jam with vanilla
Ingredients:
1 kg unripe gooseberries,
1 stack water,
5 tbsp Sahara,
100 g gelatin,
vanilla - to taste.
Cooking:
Sort the berries, wash, peel the stalks. Boil water with sugar, add prepared gooseberries and cook over medium heat for 10 minutes, then cool. Pour gelatin into the chilled berries, add the vanilla stick grated along, bring to a boil and cook over high heat for 4-5 minutes, stirring constantly. Transfer the finished jam to jars and immediately close the lids.
Cherry jam with raspberries
Ingredients:
1 kg cherries
1 kg raspberries,
2 kg sugar
2 stack water.
Cooking:
Make syrup from sugar and water. Dip the washed pitted cherries into the boiling syrup, bring to a boil and remove from heat. After that, every 30 minutes in 5 steps, bring the jam to a boil. In the last dose, 5 minutes before readiness, add raspberries, let the jam boil and remove from heat. Pour the finished jam into sterilized jars and roll up.
Cherry jam with pistachios
Ingredients:
1 kg cherries
1 kg of sugar
100 ml of water
300 g pistachios,
½ lemon.
Cooking:
Rinse the pistachios, fry for 10 minutes in a dry frying pan, then remove the husk. Remove the pits from the cherries and stuff them with nuts. Cut the lemon into thin semi-circles. Mix sugar with water, boil the syrup, cool a little, add cherries and nuts to it, bring to a boil and remove the foam. Then remove from heat and let cool for 2 hours, repeat the process 3 more times, then add lemon slices to the jam, mix, arrange in sterilized jars and roll up.
Pitted cherry jam
Ingredients:
1.5 kg of cherries,
2 stack water,
1.5 kg of sugar,
1 tsp citric acid,
vanillin - to taste.
Cooking:
Wash the cherries, prick them with a fork or dip them in water heated to 95ºС for 3 minutes, then cool them in cold water and put them in a bowl for making jam. Boil the sugar syrup, pour it over the cherries and cook in three doses, each time standing the jam for 5 hours, after each time bring to a boil and cook for 5 minutes, cook until cooked for the last time. A few minutes before the end of cooking, put citric acid and vanillin. Then spread in clean, dry jars and roll up with sterilized lids.
Jam "Exquisite taste" from white cherries
Ingredients:
1 kg white cherries
½ lemon
vanillin - optional.
For syrup:
1 kg of sugar
1 stack water,
10 walnuts.
Cooking:
Wash the cherries, remove the pits and put a quarter of a nut in place of the pit. Place in an enameled container, cut the lemons there and pour over the syrup. Boil in three doses for 5 minutes from the moment of boiling and with infusion between boils for 5 hours. At the end of cooking, if desired, add vanilla.
Jam from black currant with chokeberry
Ingredients:
500 g blackcurrant,
500 g chokeberry,
1 kg of sugar
1 stack water.
Cooking:
Place prepared berries in a bowl, mixing with sugar syrup. When the berries are covered with juice, stand them for a few more days so that they are saturated with sugar, then put the mixture in a container for cooking jam and cook until tender. Arrange the finished jam in sterilized jars and seal.
Currant and apple honey jam with walnuts
Ingredients:
500 g blackcurrant,
500 g red currant,
500 g apples
2 stack chopped walnuts,
1.5 kg of honey,
500 g sugar
1 stack water.
Cooking:
Pour currants with water and cook over low heat under a lid until soft. Then mash and rub through a sieve. Combine honey and sugar and bring to a boil. Dip sliced apples, chopped nuts into honey syrup, add grated currants, mix and, stirring constantly, cook for 1 hour over low heat. Pour the finished jam into sterilized jars and roll up.
Apricot jam "Fragrant"
Ingredients:
1 kg apricots,
200 g apricot kernels,
1 kg of sugar
1 stack water.
Cooking:
Wash the apricots, remove the pits and remove the kernels from them. Boil the syrup from sugar and water, put apricot halves and apricot kernels into it, bring the mass to a boil and turn off the heat. Let stand 3 hours and bring back to a boil. For the third time, cook the jam until thickened, then put it in jars and close the lids.
Plum and apricot jam
Ingredients:
500 g plums,
500 g apricots,
1.2 kg of sugar,
2 stack water.
Cooking:
Separate the stalks from the plums and apricots and remove the stones. Pour the prepared fruits with syrup for 12 hours. Then drain the syrup, boil it for 5 minutes, pour it over the fruit again and let it stand for 12 hours. Then cook the jam for 40 minutes over low heat, stirring occasionally.
Jam from yellow plums"Amber"
Ingredients:
1 kg not quite ripe plums,
1.5 kg of sugar,
2 stack water.
Cooking:
Wash the plums, pierce in several places with a toothpick and put in a saucepan. Put sugar in a bowl for cooking jam, add water, stir and boil the syrup. Pour prepared plums with ready-made hot syrup and leave in this form for a day. On the second day, drain the syrup, boil it and pour it over the plums again. On the third day, boil the plums in the same syrup until tender.
Apple jam with raisins and cinnamon
Ingredients:
2 kg apples,
2 kg sugar
100 g raisins,
1 tsp cinnamon,
1 tsp vanilla sugar
1 stack water.
Cooking:
Wash the apples and, after peeling the skin and core, cut into slices. Add water and cook over low heat until soft. Then add sugar, washed raisins and cinnamon and cook for 30 minutes. Before removing from heat, add vanilla sugar and stir. Pack the finished jam in jars, close the lids, turn upside down and wrap until completely cool.
Ranetki jam (paradise apples)
Ingredients:
1 kg of apples
1 kg of sugar
500 ml of water.
Cooking:
Make syrup from water and sugar. Dip whole apples into it along with the tails and cook for 5 minutes after boiling, then leave for a day. Then put on fire, bring to a boil, cook for 10 minutes and leave again for a day. After this time, bring to a boil again and cook for 20 minutes. Pack the finished jam in sterilized jars.
Pear jam with apple juice and citric acid
Ingredients:
1 kg of dense sweet pears,
1 stack apple juice
1 kg of sugar
5 g citric acid.
Cooking:
Cut the peeled pears into slices and cook for 5-6 minutes in boiling water. Then cool and put in a syrup made from sugar and apple juice. Boil the resulting mixture in three doses with breaks of 6 hours. For the last time, a few minutes before cooking, add citric acid. Arrange the finished hot jam in sterilized jars and seal.
Rosehip jam
Ingredients:
1 kg of wild rose,
1 kg of sugar
6 stack water,
5 g citric acid.
Cooking:
Sort through the wild rose, wash thoroughly, remove the stalks, sepals, seeds and hairs. Bring 3 cups to a boil in a saucepan. water, dip the rose hips in it and blanch for 2 minutes. Then let the water drain. Add sugar to the remaining water and boil the syrup. Then add rose hips to it and cook until it starts to sink to the bottom. Drain the syrup and place the rose hips in sterilized jars. Boil the syrup until it thickens. After that, strain it through a double layer of gauze, bring it to a boil again and pour it over rose hips in jars. Cool the finished jam and close the lids.
Of course, the process of cooking jam is laborious. But we still enjoy messing around with it in the hot kitchen, because homemade jam is not just jam, it is a piece of your best and sunniest summer memories in every jar, and for this it’s not at all a pity for the time and effort spent, right?
Tasty jam and pleasant tea parties!
Larisa Shuftaykina
