Jam Festival: Fruit And Berry Slices Recipes

Health 2022

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Jam Festival: Fruit And Berry Slices Recipes
Jam Festival: Fruit And Berry Slices Recipes

Video: Jam Festival: Fruit And Berry Slices Recipes

Video: Sugar Free Mixed Berry Jam - Easy, Healthy, \u0026 Delicious 2022, December
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Homemade preparations for the winter are completely worth hours, spent in the kitchen sterilizing cans and boiling water: natural snacks from your favorite fruits in unusual combinations are not easy to find in a supermarket. Last week we offered vegetable preparations for every taste - from pickles in marinades to stews and salads - and today we have chosen not boring recipes from seasonal fruits and berries. Sugar in large quantities is not a friend to us, but no one has canceled a healthy measure. The amount of ingredients in recipes for jam and confiture is calculated as 1.5–2 liters of the finished product, and the proportions for pickled fruits are for 1 liter of syrup (about 400 ml of water is placed in a liter jar). For the intricacies of canning, see our detailed guide.

Pear jam with ginger

There is a difference between confiture, confiture, everything depends on the author: someone loves to puree fruit, but for someone it is important to preserve translucent pieces of fruit, some chefs cannot do without zest, while others necessarily use gelatin. For starters, we recommend a proven recipe without the obtrusive citrus flavor and dubious additives.

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Ingredients:

pears - 1.3 kg

ginger - 40 g

sugar - 1.5 kg

lemon - 2 pcs.

cinnamon - 2 sticks

sea ​​salt - 1 pinch

Preparation:

Wash the pears, peel, cut into 4 parts, remove the seeds. Chop the pears into small pieces, puree a little pulp (about) in a blender. Squeeze the juice from the lemons and mix it with the puree, add the chopped pears. Peel the ginger, cut into small cubes and mix with the pears, add sugar, salt and cinnamon. While stirring constantly, bring the fruit to a boil and cook for about 15-20 minutes. Remove the cinnamon sticks and pour the jam into sterilized jars.

Peaches in vanilla syrup

This simple preparation will give a hundred points ahead of any restaurant dessert - the main thing is to choose juicy peaches with a rich taste.

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Ingredients:

peaches - 2 kg

water - 1 l

sugar - 400 g

vanilla essence or vanilla sugar

Preparation:

Wash peaches, dry, cut in half. Remove the seeds and dip the fruit in boiling water for 1 minute, and then immediately in cold water - this way you can easily peel the peels off. Place the peeled peach halves tightly on the bottom of dry sterilized jars (fill the jars to the very rim). Prepare the syrup: boil water in a saucepan, add sugar and vanilla. When the sugar has dissolved, bring the syrup to a boil again and simmer over medium heat for 2 minutes. Pour the peaches in jars with hot syrup.

Rhubarb jam with raspberries

It would seem that the rhubarb season is long gone, but at the markets and fairs every now and then there are grandmothers with bunches of selected pinkish stems. The jam is obtained with a delicate aroma, and this recipe is one of the simplest and is suitable for the first preparation in life.

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Ingredients:

rhubarb - 1.2 kg

raspberries - 400 g

sugar - 900 g

Preparation:

Peel the rhubarb and cut into small slices. In a deep container, mix it with sugar, leave it for a couple of hours, and put it in the refrigerator overnight to let the rhubarb let the juice flow. In the morning, pour the juice into a saucepan and boil it over low heat for a few minutes. Add raspberries and rhubarb, bring to a boil, stir again and simmer for about 5 minutes, until jam thickens.

Pickled plums

Those plum snacks are a legend and a classic: they are ideal for baked meat, for tinctures, and for dessert. It is better to leave the seeds in the plums - this way the fruits will retain the hardness characteristic of this workpiece.

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Ingredients:

plums of the "Hungarian" variety - 1.3 g

sugar - 300 g

cloves - 10 pcs.

bay leaf - 6 pcs.

dark wine vinegar - 100 ml

Preparation:

Put the washed plums in a saucepan, sprinkling them with bay leaves and cloves. For the marinade, combine the vinegar and sugar and bring to a boil, stirring occasionally. You can add a little boiling water to help the sugar dissolve.One way or another, small crystals are likely to remain, but it doesn't matter. The plums are marinated for 5 days: every day, morning and evening, the marinade is drained and brought to a boil, and then the plums are poured over them again. After 5 days, the plums are laid out in jars and canned.

Pickled apples with mint and honey

You can marinate apples with sugar, but the version with honey and malt is more authentic. Done right, it’s a harmless snack that develops addiction.

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Ingredients:

apples - 1.7 kg

water - 1 l

honey - 40 g

salt - 2 tsp

rye flour or malt - 1.5 tsp

currant, mint and cherry leaves

Preparation:

Put currant leaves on the bottom of a deep container, put apples on top in two layers, cover them with cherry leaves. Then again two layers of apples - and so on, until the ingredients run out. Put the leaves on the top layer of apples, cover with a cutting board or a special wooden mug for soaking, put a load on top. Dissolve all the ingredients for the marinade in warm boiled water, and when they are completely cool, mix the marinade and pour into a container with apples without removing the load. Make sure that the board or circle is always covered with liquid during soaking, otherwise the apples will spoil. Apples need to be soaked for a month at a temperature of 15-18 degrees, so the containers are the right place on the balcony.

Apricot jam

This classic jam will come in handy for breakfast and will go well with black tea and butter toast. Choose soft apricots with thin skins, fans of taste experiments are advised to try the “pineapple” variety and add some pineapples.

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Ingredients:

apricots - 1.5 kg

sugar - 800 g

lemon juice - 1 tbsp. l.

Preparation:

Divide the washed apricots into halves and remove the seeds, then place the fruit in a deep saucepan, cover with sugar, stir and leave for 2-3 hours to melt the sugar. Put the saucepan on the fire, add the lemon juice and stir well again. Bring the apricots to a boil and remove the froth. Using an immersion blender, grind the fruit to the desired consistency and cook over medium heat until thickened (30-40 minutes), stirring occasionally. To check the consistency, drip the jam onto a plate: if the drop does not spread, the jam is ready.

Chokeberry jam with walnuts

Nuts in jam can hardly be called a popular culinary move, but in fact it is an ancient technique: both nutritious and tasty. The astringency of the nuts perfectly complements the astringent taste of mountain ash. There is even a walnut jam, but for starters - a compromise option.

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Ingredients:

chokeberry - 1 kg

walnuts - 250 g

apples - 350 g

lemon - ½ pc.

sugar - 1 kg

Preparation:

Rinse the berries and cover with boiling water overnight. In the morning, boil the syrup from sugar and one glass of infusion. Cut the apples into small cubes, chop the nuts. Peel and chop the lemon. Send berries, nuts and chopped apples to boiling syrup, boil twice for 15 minutes with a break of a couple of hours. During the second boil, add the sliced ​​lemon to the jam. Before pouring the jam into the jars, let it brew for a couple of hours.

Spicy pickled watermelon

The relationship with pickled watermelon is somewhat reminiscent of the story of olives and fermented cheese: a growing attachment to these products often speaks of growing up and ready for unusual tastes. Some add aspirin to the preparation, but it is still better to save the medicine in case of a headache, and canned the watermelon with a little vinegar.

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Ingredients:

watermelon - ½ pc.

water - 1 l

sugar - 2 tbsp. l.

salt - 1 tbsp. l.

apple cider vinegar - 2 tsp

bay leaf - 3-4 pcs.

cherry or currant leaves

allspice peas

Red pepper

star anise

Preparation:

Peel the watermelon and cut it into pieces that fit in a jar. You can pull out the bones. Place the watermelon wedges in the jar, adding spices along the way. For the marinade, dilute the sugar and salt in boiling water and boil for another 2 minutes. Pour the marinade into the jars and cover to warm the watermelon well, then drain the syrup and bring it to a boil again.Finally, add the vinegar and pour the boiling syrup over the watermelon. Roll up the jars immediately with sterilized lids.

Photos: Ahmad Affzan - stock.adobe.com, jun.SU. - stock.adobe.com, eyewave - stock.adobe.com, NataliTerr - stock.adobe.com, Natika - stock.adobe.com, sergio37_120 - stock.adobe.com, Popova Olga - stock.adobe.com, Gresei - stock.adobe.com

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