It argued that the watermelon jam is unusual and exotic treat, but in fact jam melon and watermelon peels were able to cook our grandparents and even a century ago, it was just as common as the jam of apples, plums, cherries and pears. A Cossack villages, not only cooked jam from watermelon, but salted and pickled them.
Watermelon - a useful and tasty berry. It contains a lot of magnesium and vitamin C. So he climbed up, and fresh and canned form. Watermelon Jam - an excellent supply of vitamins for the winter.
Jam from a large striped berry has so many recipes. Some used the flesh of watermelon peel and other optional in a jam, you can add the almonds, walnuts, prunes and spices.
Today, there are a lot of recipes. And so we invite you to cook the jam of watermelon in three ways - by the old Cossack recipe with a modern twist and jam in Ossetian.
Recipe 1. Watermelon jam in the Cossack
Watermelon jam in the Cossack prepared as follows. To prepare, take 800 grams of watermelon flesh, 800 grams of sugar, 200 grams of watermelon peels and 200 grams of walnuts. Water is not required, as watermelon pulp contains a liquid in large amounts.
How to make:
The flesh of watermelon, cut into pieces and remove the seeds. Rind finely chop and slept half the available sugar, remove 2 hours - it should give juice. At this time, clean the nuts from the shells and films, chop finely.
The copper or cast iron cookware mash the flesh of watermelon and covered with the remaining sugar to a boil. Then let cool. After 2 hours, add to the watermelon flesh peel and walnuts.
Simmer until tender crusts (that they could be pierced with a fork). Ready watermelon jam pour hot on banks and close the cover for the winter. It is important that the jam to pour on the banks need hot.
Recipe 2. Modern watermelon jam
But the modern version of the watermelon jam is preparing a total of 40 minutes, and the taste is not inferior to a traditional recipe.
This jam is obtained if you take 1 kg of watermelon flesh, 3 tablespoons gelatin 150 grams of apple juice and 500 grams of sugar. Fan the gelatin in the water and allow it to swell.
How to cook:
Watermelon is clear from the bones and cut into pieces of about 2 centimeters. In a deep bowl Push the Power watermelon, sugar, pour the apple juice and bring to a boil. Give a little bit cool, enter into the pan gelatine and simmer for 15 minutes, remembering to stir.
This can jam pour banks in the winter, but as you can now try the tea. The secret is - it is already fully prepared and he did not have to insist.
Recipe 3. Watermelon jam in Ossetian
Ossetian watermelon jam recipe is different from all others in that it is not dessert, jam and sauce. It has a pungent and spicy flavor that perfectly complements roast, boiled fish or meat Ossetian pies.
You will need 300 grams of watermelon peels, 100 grams of water, 300 grams of watermelon flesh and 1 pinch of salt, dried coriander, black pepper, ground cloves, cinnamon and Dried cilantro. As well as 80 grams of sugar.
How to make:
The pulp mash with a fork and peel mince. In a deep saucepan combine peel pulp water and sugar and cook until thick mass.
Then add the spices and simmer for another 5 minutes. Spread the jam on the banks for the winter. It can be used within 15 days after cooking - Spices should insist in syrup and unleash your taste.
Regardless of which recipe you are not prepared for the winter watermelon jam, always remember that a well-prepared and properly cooked jam fruit should be soft and thick syrup.
Jam made of cranberry recipes
Eared, red, sour berry - a real storehouse of vitamins. You can spend hours listing all the advantages of cranberry. But some of it is worth mentioning separately.
The benefits of cranberries
Cranberry - berry has a high content of vitamin C. Besides healing berries contain pectin, organic acids, sugars. Acid contained in the berries can kill germs. Thanks to this once in the human body, it helps fight infections, enhances the action of antibiotics.
Drinking cranberry juice, a wonderful tonic drink, it is desirable to sick people, pregnant women during toxicosis, nursing mothers, children with poor appetite.
In cooking, cranberry has been widely used. It is used for preserves, jams, rubbed with sugar, fruit drinks, jelly. If desired, cranberries can be frozen in the chamber of the refrigerator, it will not lose its miraculous qualities. Consider some dessert recipes from this vitamin berries.
Cranberry harvesting in winter
To grind the workpiece sorted and washed berries wooden pestle and poured sugar in equal proportions. Store in an enamel saucepan, in a cool place (cellar or refrigerator).
Beautiful blank for making fruit drinks, jelly, pie fillings.
Recipe 1. Cranberry Jam
Ingredients:
cranberries - 1.1 kg
sugar - 1.70 kg
water - 350 ml.
For the preparation of jams should choose ripe berries, brightly colored. Cranberries sort, remove twigs, overripe berries and rinse. Put in a bowl raw material for jam.
In two-thirds of the sugar, pour the water and cook the syrup. In the hot syrup pour berries and boiled over low heat for a few minutes, removing the foam. Then add the remaining sugar, dissolve it in the product and complete the cooking.
Ready jam expanded in sterilized jars and cover with lid.
2. Jam Recipe from cranberries with apples and walnuts
Jam for gourmets. Incredibly tasty and original appearance.
Ingredients:
cranberries - 1.2 kg
apples - 800 grams.
nuts peeled - 200 grams.
sugar - 2.5 kg
water - 300 ml.
Prepared put cranberries in a pot, fill with water and blanshiruem until soft. Then the water is drained and berry crumble and passed through a sieve.
Apples to choose sweet jam. Apples are washed out, peeled and seeds and cut into thin slices.
In a mortar grind walnuts.
Of water and sugar syrup boil.
In the pelvis to spread jam milled cranberries, apples and nuts. Fill weight boiling syrup and cook until cooked jam.
Jam packed.
3. Jam Recipe from cranberries on orange juice
Ingredients:
cranberries - 1 kg
orange juice - 400 ml
sugar - 1.6 kg.
Cranberries touch and wash. Fold the raw material in a container for cooking.
Sugar pour juice and cook until dissolved. Fresh squeezed juice using a pulp.
Pour the hot syrup into the berries and cook for about 15 minutes then jam fasuem.
To choose the jam elongated, sweet pumpkin with orange pulp. Pumpkin washed, cleaned and cut into small cubes. We spread in an enamel pan and pour a little water to cover the surface. Then simmer the pumpkin until soft. During this time, the pumpkin is completely vberem in all water.
Cranberries are sorted out, remove damaged branches and berries, wash and grind in a blender or meat grinder.
Add the cranberry sauce to the pumpkin, add sugar and cook until cooked pumpkin.
Hot jam is poured into the prepared dish is sealed and allowed to cool.
How to cook fruit jam for winter recipes
Making jam at home - always a difficult problem. If you cook a classic jam for the winter, it is necessary to make the product tasty, not digesting, which can make purged of poor quality, with a slight odor of burnt sugar.
How to cook a delicious fruit jam
If you want to make a delicious jam, you need to comply with rules that perform many mistresses:
1. Boil in an enamel basin, portions of no more than 3 kilograms.
2. To make the jam was nice not have to stir it with a spoon (fruits do not like mechanical intervention), but only to shake the bowl and turn it from side to side when cooking.
3. Willingness to jam determined by the way the foam gets off to the center of the basin and the hot drop.
Blackberry jam for the winter
Blackberries - subshrub plant with dark fruits growing in the wild ravines and riparian forests, ravines, along the roads, so culturally.
Tireless breeders have long brought cultivars of fruit, which has successfully grown vacationers on their plots.
Blackberry - a berry is undoubtedly useful. It comprises cellulose, organic acids, tannins, potassium, and copper.
It is believed that blackberries regulate the intestines, have a tonic effect, especially during menopause.
Because of these wonderful berries make compotes, jams, jellies and other preparations for the winter. Consider the process of preparation of blackberry jam.
For the manufacture of jam blackberry take ripe, but not overripe berries. BlackBerry sort, we remove rotten or wrinkled berries, wash and fold in a basin to jam.
Recipe:
Cook the syrup at the rate of 0.5 liters of water per 1.5 kg of sugar.
Pour boiling syrup prepared raw materials, bring to a boil and cook for 5 minutes. Then the basin set aside for 6 hours at room temperature.
Secondary jam boil for 10 minutes and allowed to stand for 3 hours.
Third time cook until tender. Doneness determine the method of cooling drops: if it does not spread on the nail, the jam is ready. Then shift the hot product into prepared jars and sealed with metal lids.
How to cook peach jam
At the mere mention of this wonderful fruit, imagination draws us to the sun, hot summer, vacation, sea, beach. Yes, peaches - southern fruit growing in the south of Russia, the North Caucasus, where a lot of sun, which makes the fruit very tasty and sweet.
In addition to excellent taste peaches contain vitamin A, which gives it a bright color, vitamin C, potassium, magnesium, organic acids, pectin and sugar.
Peaches is recommended to use for people suffering from cardio - vascular diseases, with vitamin deficiency, in moderate amounts allowed allergies and diabetics.
Among the preparations for winter popular jams, juices, jams of peaches. Peaches, sliced in half and frozen winter turns beautiful compote or fruit drink. Peach Jam - one of the delicacies for tea in the winter.
Recipe:
At 1 kg of fruit:
sugar - 1.1 kg
400 ml of water.
How to make:
To jam suitable hard fruit with firm flesh and bone easily outgoing. Fruits are washed out, we remove the short stem and hold in boiling water for a few seconds.
Then remove the skin, because the skin can give the article bitterness, the fruits of a groove cut in half and stacked in a container jam.
From the sugar and water syrup cook. Fill half peach syrup and insist about 4 hours. Then they were welded with a little foam removing the skimmer, no more than 10 minutes and then incubated for 4 hours. The procedure was repeated two times.
Hot jam packaged in sterile jars with metal lids and close for the winter.
