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 Jam can be cooked from traditional products, such as cherries, apples, plums, etc. However, you can move away from tradition by making delicious jam or confiture from the most unusual and unusual products.
Recipe one - raspberry jam
To make raspberry jam you will need the following products:
- green basil (52 g);
- semi-sweet red wine (510 ml);
- gelling sugar (52 g);
- raspberries (510 g).
Go through the raspberries, separate the damaged berries, as you will not need them. Remove the stalks from the remaining berries. Then rinse the raspberries and pat dry on a sieve. Place the berries, gelling sugar and basil in a large saucepan. Pour all components with semisweet red wine, stir and bring the mixture to a boil. Reduce heat slightly and cook the jam for another five minutes. Transfer the hot berry mass to a blender and beat well, then pour into wide, tightly closing jars.
Recipe two - Mulberry jam
To make mulberry jam, you will need the following products:
- thin-skinned orange (one piece);
- granulated sugar (1.5 kg);
- lemon (one piece);
- mulberry (5 kg).
Rinse the lemon and orange thoroughly, cut them very finely without removing the skin, and remove all seeds.
Transfer the mulberries to a large enamel bowl, sprinkle with sugar on top, add chopped oranges and lemons, stir and leave until the juice begins to emerge from the berries.
Put the enameled container with berries on the fire and cook until foam appears. Reduce heat to very low and cook mulberries for about an hour. Remember to skim off the foam periodically.
Remove the mulberry jam from the heat, cool and pour into sterilized glass jars.
Recipe three - Peach jam with cognac
To make peach jam with cognac, you will need the following products:
- ground cinnamon (two pinches);
- ripe peaches (2 kg);
- cognac (one glass);
- granulated sugar (1.7 kg).
Peel and skin the pre-washed peaches, cut the pulp into small wedges and place in an enamel pot. Cover the peach slices with granulated sugar and leave until the fruits give juice. After that, put the enamel bowl with peaches on the fire and bring to a boil. Stir the peach mixture occasionally and skim off the foam. Cook the peach jam until the crystals are completely dissolved. Add one glass of cognac and ground cinnamon, then cook the peach jam until the fruit is completely soft.
Pour the finished peach jam into pre-sterilized jars and close tightly with lids or roll up.
Recipe four - Plum jam with nuts and bananas
To make plum jam with nuts and bananas, you will need the following foods:
- cocoa powder (one tbsp. spoon);
- soft pitted plums (620 g);
- walnuts (52 g);
- granulated sugar (one glass);
- ripe banana (two pieces).
Place the pitched plums in an enamelled jam pot. Cover the plums with a glass of granulated sugar and place on the highest heat. Bring the contents of the enamelware to a boil, reduce heat and simmer for another ten minutes, regularly removing the foam.
Peel both bananas and mash them well with a fork. Add the cocoa powder to the banana puree and stir until smooth. Grind the hot plum mass in a blender or rub through a sieve.Add chopped walnuts and banana puree and beat again with a blender.
Pour the jam back into the enamel bowl and cook over high heat for five minutes. Place hot plum jam in sterilized jars and roll up.
Barteneva T.
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