What to make unusual jam for the winter? TOP-7 recipes for delicious preparations from onions, garlic, eggplants, radishes, pine cones, etc. Cooking secrets and video recipes.
Do you like jam and culinary experiments? Familiar products in new combinations and unusually cooked allow you to get familiar blanks in original variations. We offer a selection of recipes for unusual jam for the winter. The fragrant blank, smelling of the sun and warmth, will pleasantly surprise the household in the winter cold. Jam that has preserved the taste of natural products will cheer you up and give you summer warmth, fill you with energy and essential vitamins and minerals. In this article, we will not remember how to cook jam from strawberries or raspberries, currants or apricots … Let's talk how to properly cook delicious homemade jam from onions and garlic, pine cones and carrots, persimmons, radishes and zucchini. Also at the end of the article, video recipes for jam from rose petals, eggplant and plum-chocolate treats are offered for viewing. Choose an original jam to your taste, learn the secrets of cooking and pamper your family with interesting delicacies.
Unusual winter jams - the secrets of experienced chefs
- The difference between jam, jelly and jam from jam is that in the latter, the products should retain their shape, and the syrup should become viscous, not gelling.
- During the cooking of the jam, a significant part of the liquid evaporates, enzymes are destroyed and a concentrated sugar solution (60-70%) is created, which prevents all kinds of microorganisms from developing.
- Products for jam need to be sorted out, removing spoiled ones.
- The perfect jam will come from fruits of the same ripeness. If you take the berries with a wound of ripeness, then while the unripe products are cooked, the overripe ones will lose their shape and creep into mashed potatoes.
- If necessary, peel the fruits of stalks, twigs, leaves, sepals, skin, core, seeds, seeds, etc.
- Rinse the food well with cold water before preparing it.
- Take white sugar, yellow sugar and refined sugar will not work.
- The classic proportion of sugar and food: 1 kg of fruit is 1 kg of sugar. But depending on the recipe, the amount of sugar can vary. The main thing is that there is not enough sugar, and otherwise the jam will not be stored for a long time and will turn sour.
- Boil the jam in a wide and shallow container (2-6 liters) made of stainless steel, aluminum, brass, or in a container with intact enamel.
- It is better to cook the jam in the usual way, boiling it until thick. In this case, the sugar should not burn, otherwise the taste and color of the workpiece will deteriorate. Some types of jam are cooked in several stages. This allows the fruit to better maintain its shape.
- The readiness of the jam is determined by the foam, which collects towards the center of the basin and does not diverge along the edges. Or, put a drop of syrup on a cold porcelain saucer, it should not blur.
- Overcooked jam loses its aroma, changes color and taste for the worse.
- If the products for jam are of low acidity, citric acid is added during the cooking of the jam so that the workpiece does not become sugar during storage.
- After boiling for the first 10 minutes, cook the jam on a low flame, because it is at this stage that strong foaming occurs, and the jam can "escape". When the foam settles, continue boiling the piece over medium heat.
- Fill the preserves for the winter in glass jars, which are pre-washed with warm water and soda, scalded with boiling water and dried.
- When preparing a treat for the winter, distribute the jam among the jars to the very top immediately after cooking it hot. Then roll up with clean tin lids, turn the can over and wrap it up with something warm (blanket, blanket, old fur coat).
- Store fully chilled jam in a dark, dry and cool place at a temperature of 10-15 ° C. At a lower temperature, it can become sugar-coated, at a higher temperature, the absorption of moisture from the air will increase.
- Some types of jam are packed in clean jars after cooling, and instead of a lid, they tie the container with parchment paper, tracing paper or cellophane, or better together with cellophane and parchment paper.
See also how to make watermelon rind jam.
Onion Jam
Onion jam is a versatile preparation that can be spread on bread and drunk with a cup of tea, or served as a sauce to a piece of fried meat, liver pâté, brie or camembert cheese. Take any kind of onion for jam: red, white, onion. This will change the taste of the workpiece. The main thing is that it is dense, without rot and wrinkled places.
- Caloric content per 100 g - 425 kcal.
- Servings - 1 kg of onion makes 600 g of jam
- Cooking time - 1 hour
Ingredients:
- Onions - 7 pcs. medium size
- White wine - 2 tablespoons
- Sugar - 600 g
- Water - 100 ml
- Vegetable oil - 2 tablespoons
- Vinegar 5% - 2 tablespoons
Making onion jam:
- Peel the onion, rinse with running water and dry with a paper towel.
- Cut the onion into half rings.
- Heat vegetable oil in a skillet and add onion.
- Pass it, stirring occasionally, over medium heat until golden brown.
- Add sugar, add water and heat over low heat, stirring occasionally, until sugar is completely dissolved.
- Cook the treat for 30 minutes without a lid on a low flame.
- Then pour in the wine and vinegar and continue boiling for another 10 minutes.
- Cool the onion jam and place in clean jars.
- Cover with parchment or nylon lid.
Radish jam
Radish jam can be attributed to the original recipes that appeal to gourmets with unusual and non-standard taste preferences. Besides the fact that the preparation is tasty, it is also healthy, because has antiviral and restorative effect, and also helps to cure cough.
Ingredients:
- Black radish - 100 g
- Honey - 50 g
- Sugar - 20 g
- Almonds - 30 nuts
- Ground ginger - on the tip of a knife
- Baking soda - on the tip of a knife
Making radish jam:
- Wash black radish, peel and wash again.
- Grate it on a coarse grater, put it in a saucepan, add baking soda and cook in water for 10 minutes.
- Throw the radish on a sieve, rinse with cold boiled water and squeeze out of moisture.
- Cook a thick syrup from honey and sugar. To do this, slowly heat the honey so that it becomes liquid. Then add sugar and cook, stirring, until it is completely dissolved.
- Peel the almonds and grind them in a mortar.
- Add radish, almonds and ginger powder to boiling syrup.
- Stirring constantly, keep the jam on low heat for 10 minutes.
- Cool the finished radish jam and transfer to a clean jar, closing with a nylon lid.
Carrot jam with cherries
Sour cherries and sweet carrots complement each other perfectly in one dish. Jam from these products has an unusual sweet and sour taste. Carrots are soaked and colored with cherry juice, so it is impossible to determine its presence in the dessert.
Ingredients:
- Cherries - 1 kg
- Carrots - 500 g
- Sugar - 1, 3 kg
- Lemon - 1 pc.
Making carrot and cherry jam:
- Wash the cherries, discard them in a colander and leave the water to glass.
- Remove the seeds from the fruits and cover with half a portion of sugar.
- When juice comes out of the berries, pour it into a saucepan. Add the remaining sugar to it and boil the syrup so that the sugar is completely dissolved.
- Peel the carrots, wash and cut into rings or bars, as you like.
- Wash the lemon well with soap. the rind will be used for harvesting, and cut it into wedges.
- Put cherries, carrots and lemon in the boiled syrup.
- Bring food to a boil, skim and cool completely.
- Repeat the boiling and cooling process 3 more times, skim off the foam each time.
- After the last time, pour the hot jam into sterilized jars, roll up with tin lids and leave to cool slowly under a blanket.
Pine cone jam
Pine cone jam is not only tasty, but it can also be used for medicinal purposes, because it's very useful. Sweetness strengthens the immune system and helps with bronchopulmonary diseases. You can buy cones on the market or pick them yourself in spring and summer.
Ingredients:
- Pine cones - 1 kg
- Sugar - 1.5 kg
- Water - 1 l
Making pine cone jam:
- Wash the cones thoroughly, put them in a saucepan with water and put on fire.
- Add sugar, boil and cook for 20 minutes over high heat. Then remove the pot from the stove and cool the contents.
- Put the jam on the fire again, boil and cook for 30 minutes. The liquid will begin to change color, looking like clear caramel.
- Chill the syrup again and repeat the cooking and cooling process 2-3 more times to make the jam thick and very viscous.
- Pour the finished hot pine cone jam into clean jars, close with iron lids and cool slowly under a blanket.
Persimmon jam
Persimmon jam is a rare but tasty treat that can be prepared during persimmon ripening season. For jam, choose softer fruits so that the jam turns out to be velvety and viscous. Overripe persimmons, which are difficult to cut, will not work; they will immediately turn into crumb. Also unripe hard fruits are not suitable, they are not juicy and tart. To remove bitterness from such fruits, you will have to spend 2 times more sugar.
Ingredients:
- Diced persimmon - 4 tbsp
- Sugar - 3 tbsp.
- Orange juice - 2 fruits
- Orange peel - from 1 fruit
- Vodka - 4 tablespoons
Making persimmon jam:
- Wash the persimmons, dry them with a towel, remove the stalk and cut into cubes about 1, 5 cm in size.
- Wash oranges with soap, rinsing well. Then grate the zest from one fruit on a coarse grater. Squeeze juice out of two fruits in any way convenient for you.
- Combine persimmon, sugar, juice and orange zest in a cooking container. Cook over medium heat, stirring for 20 minutes.
- Remove the jam from the heat and cool completely.
- Then return to the stove and lightly mash the persimmon with a wooden spatula.
- Pour in vodka, boil and simmer persimmon jam for 10 minutes over low heat.
- Pour the workpiece into sterilized jars, close any lid and store in the refrigerator.
Zucchini jam
Zucchini jam is a real delicacy. Since zucchini does not have a characteristic taste, it absorbs all the flavors of neighboring products. Fruits in the company with oranges acquire an extraordinary aroma and beautiful amber color.
Ingredients:
- Zucchini - 1.5 kg
- Orange - 3 pcs.
- Lemon - 1 pc.
- Sugar - 1.5 kg
- Water - 250 ml
Making zucchini jam:
- Wash the zucchini, dry with a paper towel, cut off the skin and remove the seeds. Then cut the pulp into 1.5 cm cubes.
- Wash oranges with lemon well and dry completely. Cut into thin circles with the peel and remove all seeds. If you wish, you can cut the rings in half or in quarters.
- Pour water into the cooking container, add sugar, boil and cook the syrup, stirring occasionally, for 10 minutes.
- Put the zucchini in the boiling syrup and cook for 5 minutes after boiling again.
- Add chopped citrus fruits to the jam. Bring to a simmer and simmer for 45 minutes until thick.
- Pour the completely cooled jam into clean and dry jars. Close them with normal lids and store in a cool, dark place.
Garlic jam
The spicy sweet-sour garlic mass is not only delicious in taste, but also very useful during epidemics of flu and vitamin deficiency. Because even, despite the heat treatment, there is a sufficient amount of vitamins and substances healing for the body in the workpiece.
Ingredients:
- Garlic cloves - 0.75 kg
- Drinking water - 150 ml
- Orange - 2 fruits
- Lime - 2 fruits
- Ground cinnamon - 1 dl
Making garlic jam:
- Peel the garlic and grind it into a pulp using a food processor.
- Wash and dry the orange and lime and peel off the zest in thin strips.
- Squeeze the juice out of the oranges and limes using a juicer.
- In a cooking container, combine the garlic mass, sugar, water, zest and citrus juice.
- Cover the saucepan with a lid and leave for 10 hours.
- Then put it on fire, boil and simmer for about 30 minutes.
- Pack hot garlic jam in sterile glass containers, close with nylon lids and store in the refrigerator.
Video recipes:
Rose petal jam
Plum and chocolate jam
Eggplant jam
