Wash the strawberries under running cold water, then clean the stalks, place them in a large bowl, pour in all the sugar and lemon salt, shake gently until the sugar is incorporated into the strawberry bowl, then let it rest in the cold until the second.
The next day, transfer the composition to a double-bottomed / tripe bowl, set on high heat, over a plate, not directly on the fire, about 10 minutes until the foam rises, froth, then reduce the heat to low and let it boil until you get the desired consistency. Put the jam in sterilized jars, seal and leave to warm dunst, with the bottom up, until the next day.
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Strawberry tincture recipe
1. wash the grains, cut the short tails. Remove the spoiled part.
2. Grind strawberries with sugar, crushed each grain. If you get a homogeneous mass of liquid.
3. Pour the resulting slurry into the infusion container. 45-60 minutes, pour the vodka. Stir, sealed.
4. Place the dish for 10-12 days in a dark and cool place. Once stirred in 2-3 days.
5. Strain the finished liqueur strawberry through gauze, squeeze well, cake. If the drink has become cloudy, it can be filtered through cotton wool.
6. Pour the liqueur into sealed bottles.
When stored in a place protected from direct sunlight for life for storage for up to 5 years. Fortress tincture on strawberries - 24-26 degrees.
How much is an apricot jam boiled that stays light in color?
I moved the apricots with the juice in a stainless steel pan with a thicker bottom, wide but also deep. I put it on the fire and waited for it to boil, over medium heat. I mixed occasionally. This stage took me about 15 minutes. If you process larger quantities of fruit it will take longer.
Do not leave the apricot jam unattended because it swells to the edge of the pan! So it went into boiling mode. It's not long now. I reduced the flame, constantly foamed the jam and mixed it carefully in it, so as not to crush the delicate fruits.
Slowly, slowly, the syrup began to bind. There isn't much foam either.
Foodblogger at Savori Urbane. #savoriurbane
You can sample the drop of syrup on a plate, at room temperature, not in the fridge or, worse, in the freezer. They deceive you and you have the impression that sweetness is connected.
After a few more minutes, I put the seeds in the apricot jam and let them boil. And that's it! I put out the fire, pulled the pan aside and immediately covered it with a kitchen towel soaked in cold water and squeezed, doubled. That's how I learned from my great-grandmother that it's made with jams. Wet moisture prevents sugaring.
As time went on, from the moment the foam formed (the apricot jam swelled) and until the fire went out fixed 14 minutes.
How much is a syrup, a jam or a jam boiled? The simplest and most correct is to use a confectionery thermometer and to follow its gradations: at 105 C the jam stage is reached and we can stop boiling. Yes, all water sugar solutions will have the same consistency and concentration at 105 C but it will take more or less until we reach this stage, depending on the water content of the fruit.
I left the apricot jam until it cooled completely (overnight or at least 4-5 hours). I put the towel aside and & # 8230. ta-daaa! A miracle! Apricot jam is thick, bound and full of pieces of fruit. Light color and dreamy flavor!
How to make BERRY GEM without boiling and without sugar
Thanks to the discoveries made by experts in raw-vegan recipes, many traditional dishes can be cooked today without fire and without the classic ingredients, such as sugar, flour, eggs or dairy products.
Sounds aberrant, but even jams can be obtained "cold", using a secret ingredient: chia seeds.
Fire and Sugar-Free Berries
These tiny seeds are very rich in fiber soluble, which helps coagulation of liquid compositions and turning them into a preparation gelatinous in just a few minutes.
Beyond this extraordinary gelling property of the compositions, chia seeds are very rich in nutrients. They contain essential fatty acids Omega-3, calcium, magnesium, iron, phosphorus, almost the entire range of minerals.
The only problem is that this kind of jam does not last long. Must consumed in about a week. This is not necessarily an inconvenience for families who prefers to consume everything as natural and fresh as possible, and cook more often than usual.
Here's how to do it: Keep the fresh fruit, from the current season, in the freezer, and take out a bag to prepare a portion of jam that will be consumed within a week.
It can be served as such, or used in pancakes, cakes and other homemade desserts.
Firewood jam without fire - recipe
• 400 g of berries (a single type or a mixture of raspberries, blueberries, blackberries, strawberries, black and red currants, etc.)
• 4 tablespoons of chia seeds
• 2 tablespoons orange juice
• 3 tablespoons of honey
Put the fruit in a large bowl. Add the freshly squeezed orange juice and chia seeds. Sprinkle everything with the puree tool to squeeze as much fruit juice as possible.
Mix well, cover the pot and let it sit at room temperature for about half an hour, or until the seeds swell.
Strain again with a hand blender until the fruit turns into a paste. If you do not want it to be very fine and contain larger pieces of fruit, use the whole puree tool.
If it is not tied well enough, add more chia seeds and wait for it to increase in volume again.
Taste the sweet, and if necessary, add more honey.
Transfer the jam to a glass jar and store
* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.
Wash the apricots, clean the seeds and place in a large bowl. Put the apricots on the stove, over low heat, stirring periodically, as they tend to stick to the bottom of the pot.
Homemade apricot jam or jam recipes
After the fruit has boiled for half an hour and softened well, you can add sugar. After another 30 minutes of boiling you can add the juice or lemon salt and the rest of the sugar. Boiling time differs depending on the water content of the fruit.
How is the jam prepared?
Jam is one of the favorite desserts of children. It is prepared by crushing fruit, over which sugar is added. The composition is then boiled and must have at least a percentage of 80% of the fruit. It should be noted that the jam has a more viscous composition and, unlike jam, must be poured into jars when it is hot.
The most delicious jams are those made from cherries and berries. However, tastes are not discussed, so you can make jams from the fruits you like.
Melon jam and apple jam: where to find the specialties from Teleorman
Have you heard of melon jam or apple jam? There are two specialties, prepared according to old traditional recipes, inherited from generation to generation by a family from Teleorman. They started a small business and produce specialties, which they then sell all over the country. Unfortunately, in small quantities.
Melon jam is a product that is not found everywhere in the market, but it is extremely sought after by those who want to try this delicacy.
In winter you feel the taste of summer
"It is a jam that keeps the whole fruit and we use our own recipe. Watermelon jam does not require much sugar, as watermelon already has a significant amount of sugar. Its taste is very, very special, it has a fine texture, it can be likened to an apricot jam, but much finer and more aromatic. Through the boiling process we use, but also through the fact that the fruits are cut into large pieces, we manage to keep all the aroma of the watermelon, and when we eat a slice of butter jam in winter, it is as if we feel the taste of summer . Melon jam can be used as an ice cream topping, being an ideal choice in association with goose liver ", explained for Super-Hrana.ro, Tatiana Sindile, SinConserv company administrator, from Islaz locality, Teleorman county.
Fig jam is associated with fine cheeses
Extremely rare in Romania, at local jam producers, this product is the ideal choice when you want to impress your family and friends with a special cake, covered with fig jam.
"Fig jam is a jam that we make from the fruits obtained from only 6 figs. Now we are in the phase in which we multiply the figs that are acclimatized to our area. Fig jam is considered to be a delicacy. It is also very suitable for decorating festive cakes or as an accompaniment to French cheese and fruit platters. The taste of fig jam is extremely pleasant, velvety and with rich notes of nuts. We produce fig jam in very small quantities, because we do not have enough fruit, for how much demand there is on the market ", Tatiana told us about another star product, from the range of jams she produces in Islaz, county Teleorman.
Apple jam, own recipe
Another unique product produced by SinConerv is the apple jam with walnuts and cinnamon, a recipe of the Sindile family, which when you taste it you feel like you are eating an apple pie with cinnamon and walnuts, but which lacks the dough.
Jams can be eaten at any time
Being 100% natural products, which contain only fruits, sugar and natural flavors, the jams produced by SinConserv can be consumed at any time of the day.
"We recommend them as a fruit filling for tarts or other cakes and we try to advise mothers who buy products from us to get their children used to eating jam in the morning on bread with tea or hot milk, maybe it's time to go back to old eating habits ", Added the SinConserv campaign administrator.
Jams made in a cauldron, over a wood fire
After a lot of efforts and savings, the Sindile family managed, this year, to build a small factory for fruit processing. The technology cost him around 60,000 lei, an investment that was made from own funds.
"We produce natural jams and jams, all over a wood fire, in a cauldron, by a fire. Our factory is authorized by ANSV and DSV from all points of view and we respect all the norms in force, but we only produce products obtained by following exactly the traditional recipes. We do not use additives, dyes or preservatives. We use only fruit, lemon, sugar and natural flavors such as: cinnamon and vanilla sticks. We also add nuts where necessary and the recipe allows us. We put the walnuts to give an extra flavor and aroma to plum and apple jams. Currently, our factory is equipped with two ovens, so the production is done in small batches, nothing industrial ", Tatiana Sindile declared for Super-Hrana.ro.
Business started from the desire to eat healthy
It seems like a repetitive story, but most of those who have a place in the country, go back to their origins and start a niche business, which would allow them some financial independence, but also the opportunity to do what they like.
"The business started from the fact that we are young, we have two children, we try to eat as naturally as possible and we do not trust the so-called natural products that are on the market today. We started from the idea that we would like to produce our own jams and we had land in the country that was initially cultivated with cereals, mainly. We thought it was time to make our own orchard and three years ago we started planting the first fruit trees, and now we also produce jams. Currently, our orchard occupies 10 hectares and we want to expand ", the jam producer told us, how she started the business she manages together with her husband.
5,000 jars production this year
The production of jam jars is not very large, first of all, because we are talking about a small amount of harvested fruit. And the production capacity of the factory is quite low, which makes the production of jams to be done in small batches of up to 700 jars.
"This year we managed to produce somewhere around 5,000 jars of jam from all assortments: green walnut jam, cherry jam, apricot jam, fig jam, plum jam with walnut, apricot jam, strawberry jam, jam of apples with walnuts and cinnamon, peach jam, melon jam and melon jam. All the raw material we use comes from our orchard. The whole process of manufacturing, packaging and labeling jams is done manually. We try to make products as original and natural as possible, so that every mother can confidently offer our products to their children ", explained Tatiana, which is the place of origin of the raw material and how it is manufactured, packaged and labeled. products.
I use old recipes adapted to our days
The basic recipe for each jar of jam is the one she inherited from her grandmother. "The recipes we use are mostly old recipes that we have tried to adapt to the requirements of our customers. Initially, I started making jam based on the recipes I inherited from my grandmother. We also have recipes that we picked from old cookbooks, but that we adapted, and some of them are our own recipes ”, added the jam producer.
Peach and melon jam
Method of preparation
The peaches are washed, after which they are scalded for a few seconds in boiled water, because this way they are easier to clean the skin. Remove the peel and seeds, then cut into small cubes.
Melt the watermelon in half, remove the seeds, peel it, then cut it into thin slices and then into small cubes.
Put the fruit in a large bowl, add the sugar and let it boil, on the right heat, for 30-35 minutes, during which time it is stirred continuously so that the jam does not stick to the bottom of the bowl. The foam that forms on top is foamed whenever needed.
Near the end of cooking, add the lemon juice over the jam. Lemon juice is not added earlier to avoid sweetening the sweetness, but also to maintain its fruit color.
When ready, the peach and melon jam is put hot in jars that you have sterilized beforehand. Seal tightly and leave covered with a blanket until completely cooled. After they have cooled, they can be moved to the pantry on the shelf.
The most fragrant and tasty recipes for peach jam that you can try this year.
Green walnut jam
- 2 kg of green walnuts
- 2 kg of sugar
- 1 liter of water
- 2 lemons
- 1 vanilla pod.
Method of preparation
Carefully clean all the nuts and put them in cold water. Squeeze the lemon juice into cold water to prevent oxidation of the nuts. Leave the walnuts in the water overnight, but be sure to change the water in which the walnuts are kept a few times and do not forget to add lemon juice each time.
The next day, take the nuts out of the water and leave them on a napkin to drain. Meanwhile, boil the water and sugar until you get a syrup, and as soon as the syrup is homogeneous, add the walnuts and lemon juice (you can also add thinly sliced lemons).
Let the jam boil for an hour on low heat, stirring occasionally to make sure it doesn't stick to the bottom of the pot.
A few minutes before taking the jam off the heat, you can add the flavors (vanilla, cinnamon, whatever you prefer).
Tricks for a successful green walnut jam
- Harvest the nuts by the end of July at the latest. Later they will not be so good for jam
- The walnuts you use in jam should not be too small because their volume decreases a lot when cooked.
- Wipe off the foam from the edge of the pot in which the green walnut jam boils to prevent sugaring
- Cool walnut jam in a porcelain bowl to prevent fruit from rising to the surface
- Keep the jam jars with the lid down to prevent a moldy pudding.
Drink green walnut liqueur for a healthy digestion.
Discover a delicious recipe for stuffed walnuts
See the traditional recipes of cherry jam!