Dried apricots - dried apricot, dried, cooked by a special technology. The article detailed the different recipes for jam of dried apricots for the winter.
How useful dried apricots?
Kuraga has many useful properties and contain vitamins A, B1, C, PP, potassium, magnesium, phosphorus, iron, calcium, organic acid, sugar and cellulose. Dried apricots retains all vitamins are present in the fresh fruit.
Therefore, the use of dried apricots in the autumn - winter, when fresh fruit for a few lose their vitamins, is highly relevant.
Nutritionists advise to have a few pieces of dried apricots for every day elderly people, pregnant women, nursing mothers. This dried fruit is useful in anemia, migraine, cardio - vascular diseases, hypertension.
Preparation of dried apricots
Apricot - Southern fruit, ripening under the hot sun. For the preparation of this product choose the large and sweet apricots without damage and wormholes.
Apricots are washed, remove the stalk, breaks in half and remove seeds. Halves of fruit spread in a colander and steamed over boiling water up to 10 minutes.
Then spread on a board or baking sheet in a single layer and dried in the sun a week. You can dry in the oven.
Cooked dried apricots lay in a glass jar, the neck cover with gauze bandages and elastic. Store in a dark, dry place.
Apricot seeds, if they are large, then dry it as fruit. Dried bone split, Narubai finely and add to the jam for 5 minutes until tender. So I decided to cook apricot jam in the south.
Jam from apricots with almonds
Jam for gourmets and those who are tired of the summer fruit jam. Cook it at any time of the year.
Ingredients:
apricots - 500 grams.
Sugar - 1100 grams.
water - 900 ml
almonds - 120 gr.
Apricots are washed with water, pour into a bowl, fill with water and allowed to stand for about 6 hours. During this time the fruits are softened. Soft dried apricots removed from the water with a slotted spoon, cut into small pieces and add it to the bowl for jam.
The water, which was dried apricots, pour the sugar and bring to a boil.
Almond pour boiling water and leave for a few seconds. Then take out the nuts on a dish towel, remove the dark skin, slightly dried and milled.
In a bowl with fruits pour hot syrup and cook for 15 minutes, removing the foam. Further, in a jam spread almonds and continue cooking another 10 minutes Ready jam packed into prepared jars.
Jam from the pumpkin with dried apricots
A wonderful dessert, which is made mainly in winter, when the pumpkin preserves its freshness and replaces apricots fresh apricots. As a rule, this jam is not stored for a long time, as it was quickly eaten. To choose the jam sweet pumpkin shapes with bright flesh.
Cut the pumpkin, remove the seeds, cut the desired piece. Then the piece is washed away and cut into large pieces. Then grind the pumpkin in a blender or three on a grater.
Apricots washed thoroughly with warm water. In the fruit purchased in the market can be a lot of dust, small specks. Cut apricots into small pieces.
The utensils for cooking jam spread pumpkin and apricots, pour the sugar and leave for half an hour. During this time a pumpkin emits large amounts of juice and water in this recipe is not necessary.
Lemon wash, get grated zest and squeeze the juice.
Put the pumpkin with dried apricots on fire and cook a few minutes. Let cool and then repeat the procedure after 6 hours. In this manner 2 more times cook.
Before the third cooking add zest and lemon juice and cook until tender. Ready jam expanded in banks and capped in winter.
As of plum jam for winter recipes
The article detailed description of how to properly cook tasty and healthy plum jam for the winter, the exact recipes and different ways of making this dessert.
Cherry plum is one of the varieties of homemade plum and has a peculiar taste. It has other names - vishnesliva, Mirabell tkemali. Due to the fact that this culture is not too fastidious, well survives and brings great harvest is growing every year in popularity among gardeners. It grows mainly in the regions of the Caucasus, Transcaucasia and Central Asia.
How to cook the jam of plum
Every housewife knows that the fruits of plum jam should be ripe, clean, without dents and dark, and the syrup some more experienced housewives are sieves for sifting sugar to jam in the accident did not hit any debris.
When cooking syrup jam foam necessarily removed, so the jam is particularly transparency. The purpose of cooking jam is to keep fruit fruits for the winter, and they are thoroughly soaked in syrup and did not lose its flavor, beauty and good.
Useful properties of plum
The cherry plum contains a huge amount of easily digestible nutrients and vitamins, essential for the human body, as well as carbohydrates, pectins.
Also, a dietary plum fruit as grams per 100 grams of polysaccharides myrobalan 7-9, 0, 1 g fat, 0, 2 g protein, calorie myrobalan 30-40 kcal. In all of this it is particularly useful for people with diabetes. A fresh plum juice is very refreshing and invigorating.
The first association with the name of the fruit is tkemali sauce. This sweet and sour sauce is very well suited as a seasoning for all kinds of meat, helping his assimilation. The fruits of this fruit can be used for making jam, jam, jam, wine, juice, kvass.
From this fruit seed oil is obtained, it is commonly used in the manufacture of cosmetics and soaps.
The second most popular after the sauce is tkemali plum jam. There are several variants of the preparation of this delicacy:
Classic plum jam
1 kg of cherry plum need:
3 cups water
1, 5 kg of sugar.
Cherry plum touch and thoroughly washed under running cold water. Then put in a colander spill boiling water for 2-3 minutes, and then pierce each berry with a needle.
Sugar syrup is prepared separately: over low heat dissolve the sugar in the water and bring to a boil. Then, turn off the stove and pour syrup plum. We leave in pan for 3 hours.
Following this argument, all will turn again to the boil, and tormented about 25 minutes, gradually removing the foam. Turns out, Let cool slightly and put in a jar for the winter.
Fresh plums with sugar, not cooked
1 kg of ripe berries need
1 kg of sugar.
The berries are washed, remove the core. Then poured into a deep bowl and kneaded blender vsyp gradually into the mixture of sugar.
After complete dissolution of the sand can be considered a delicacy prepared. We spread in a well sterilized dishes in the winter. Kept a raw jam in the refrigerator.
Jam made of plum in Georgian
1 kg of unripe berries plum need:
3 cups cold water
2 kg of sugar.
Take prepared fruit plum, pierce each needle. Cook separately and pour the syrup to fruit.
To reduce it to a boil, turn off the fire, cool. Repeat the procedure 5-6 times. Well, all of our cooking is ready for the winter.
Jam pear and plum.
1 kg of ripe plum is taken:
1 kg of sugar,
1 kg of pears,
0, 5 cups of water,
4 bags of vanillin
3 tablespoons cinnamon.
Pear and plum are well washed. Pears cleaned from bones and cut into slices. Cherry plum cleaned from bones. All prepared food into a container, add water, sugar, cinnamon and vanilla.
We bring the contents to the boil. Then, tormented over low heat for about two and a half hours, occasionally removing the foam and disturbing. Turn off and allowed to cool. Everything is ready for the winter treat!
Long winter evenings each of us happy to regale one of the suggested recipes!
How to cook lingonberry jam recipes
Having prepared lingonberry jam, you will feel its original and unusual taste. In most cases, it turns out not too sweet, but has a specific acidity. The detailed preparation and recipes on how to cook properly lingonberry jam, you can read in the article.
This jam can be added to tea, will taste original. You will never forget a truly rich aroma and taste. This jam can be used as a filling for pancakes, put it in ice cream in the world's best restaurants.
Pastry stuffed with cranberry jam turns truly divine. After tasting this dish, you will always remember his unusual taste. I'll tell you the best recipe for cooking cranberry jam.
Lingonberry jam is served not only for sweet dishes. An original and unusual taste has fried bird oiled lingonberry jam. Chicken is also prepared in addition to the lingonberry jam. Grilled cheese tasting combined with jam, you will not be able to resist its taste.
This jam is notorious for eating the norm, you are stocking up vitamins for the whole year ahead. And how nice to cook a favorite dish that will delight us in the winter, when all the sick. During this period, it is more than ever necessary.
You can cook the jam, add cranberries to apples. It turns out very tasty. We recommend that you add to the pot, which is cooked jam, a little cinnamon. Can become a substitute for cinnamon clove. The taste turns jam unforgettable. Preparing lingonberry jam quite easily.
Lingonberry jam recipe
For the preparation of this jam is useful to you:
• a kilo of cranberries,
• hundred grams of sugar,
• and a little clove
• a little cinnamon.
Choose from all the berries cranberries very rich and ripe, taking away spoiled berries aside. Then thoroughly rinse the berries to clear them from the debris. After that you need to do one simple procedure.
How to cook lingonberry jam
Berries must be passed through boiling water. You can do this by placing in a colander berry cranberries, and then the Gulf of boiling water. Then put the berries under cold water to cool them. Thus, you have performed the way problanshirovki berries.
Cranberries should be prepared to shift into a higher capacity. To do this, you can prepare in advance a capacious pot. Followed by cranberries sprinkled with sugar. In this pan finished with cranberries fill a simple boiled water.
If you cook the jam of one kilogram of berries, as originally stated in the recipe, you will need about one hundred milliliters of water. The next step would be the transfer of containers with cranberries on fire. Do not do heavy fire as cranberries must be heated slowly.
Be sure to bring lingonberry jam to a boil. Over berries in any case should be formed foam. For its removal is necessary to apply the skimmer.
Remember one very important point. The fact that cranberries, being on fire, can burn slightly hard enough and jam will tasteless. So try not to forget her stirring occasionally, then it is not absorbs odors and will not in the future to taste bitter.
It is necessary to wait for the moment when the lingonberry jam boil. Only then it is recommended to add a little cinnamon and cloves. These ingredients will give an unprecedented flavor of jam.
After you add cloves and cinnamon, you must stir the whole mixture, and then leave it to cook until cooked. The finished hot jam into jars should be placed and close them.
The most reliable way to store lingonberry jam is a cool basement or cellar in your home. The fact that even before the winter time consuming. If you leave the jam in the kitchen, there is a strong likelihood that it will deteriorate. Therefore podyschu chilled place.
