Cooking jam. Blackberry jam: recipes

Just like throughout the world, and maybe even more, sweets have always been loved in Russia. And one of the most common, most beloved sweet dishes in Russian cities and villages has always been jam. Even in the leanest, stingiest times, housewives tried to prepare at least a few jars of sweet, fragrant jam that smelled of the generous summer.
Cooking methods were often kept secret, and a well-prepared treat was proudly boasted to guests. And these good traditions are still alive today. Every home, every family must have a carefully prepared jar of this delicious and fragrant dessert.
Almost any berries and fruits are suitable for making jam. Ripe aromatic strawberries, cherries and currants, strong ruddy apples, peaches and apricots, blueberries and blueberries loved by many, and even such exotic fruits for our region as walnuts and green tomatoes, everything goes into use.
Various additives will also come in handy when making delicious jam, for example, cherry leaves are suitable for gooseberry jam, black currant leaves can be added to white currant jelly, and jam made from watermelon and melon rinds is unthinkable without vanilla and lemon juice. Jam also differs in its consistency, thick, homogeneous jam is convenient to spread on morning toast or a sandwich, and the jam itself, which has a much thinner syrup consistency, but whole berries, is so pleasant to eat with tea on cold winter evenings.
Today there are an endless number of recipes and methods for making jam. The cooking time, the method of preparing berries and fruits, and even the base of the syrup differ. Some people make jam using sugar syrup, while others, remembering old traditions, cook berries in honey. Everyone can choose a recipe according to their strengths and means. And yet, the basic principles of cooking, little secrets and tricks developed by generations of our ancestors are still relevant today.
The most important tips and secrets that can help even those who are going to cook this sweet dish for the first time, and will fully explain to you how to make jam:
1. When choosing dishes for cooking your jam, try to pay attention to deep and wide basins or pans made of copper, aluminum or stainless steel. Copper jam basins with a comfortable long handle were considered the best at all times. The jam is prepared quickly in such a bowl, which helps preserve the color and aroma of the berries.
However, it is important to ensure that a green coating of copper oxides that are harmful to health does not form on the inner surface of such a basin. Basins and pans made of aluminum and stainless steel do not have this drawback. But it’s better to refrain from using enamel cookware; there’s too much of a chance that your jam will burn and be completely spoiled.
2. Try to choose the best and freshest berries and fruits for jam. Of course, the ideal berries for making jam can only be those that you collected from your garden on the day of cooking, but, unfortunately, this is not available to everyone. When buying berries at the market or in a store, try to give preference to local fruits.
Such berries and fruits make a much shorter journey to our table, which means they retain the fullness of taste and aroma much better. It is better to take most berries and fruits when they are not fully ripe, but choose absolutely ripe cherries and plums. Carefully ensure that your berries do not have any visible flaws, damage, dark spots, or bruises. Don’t forget to smell the berries before buying, because the brighter and more expressive the aroma of fresh fruits is, the more tasty and fragrant your jam will be.
3. In order to make truly tasty and beautiful jam, you must first prepare the sugar syrup correctly. After all, only with well-prepared syrup can you make jam of the best quality; such jam will have clean, transparent syrup and whole, beautiful and aromatic berries. Making this syrup is not difficult at all.
Take 1 kg. sugar, pour into a bowl for making jam, add ½ cup of clean water and bring to a boil, stirring constantly. After boiling, slightly reduce the heat, stop stirring and cook the syrup, shaking the bowl only slightly, trying to prevent caramelization. Your syrup will be completely ready when it flows from a spoon dropped into it in a thick, viscous stream. You will see that berries cooked in this syrup retain their shape perfectly.
4. When cooking jam, foam will certainly form on its surface, which must be removed, because this foam not only spoils the appearance of your dish, but can also cause premature souring. However, you should not rush and try to remove the foam as soon as it appears.
Just before the end of cooking, let your jam boil as hot as possible and immediately remove from heat, then wait a couple of minutes for the berries to settle. Now feel free to pick up a slotted spoon and carefully remove all the foam that has formed. This method will allow you to most thoroughly remove even the slightest traces of foam without damaging the berries, and, what is also important, it will save your time and effort.
5. It is equally important to correctly track the end of the cooking process. After all, undercooked jam can ferment or sour, and overcooked jam will definitely become sugary and will not be able to please you with its bright taste and aroma. In order to correctly determine the moment when your jam is completely ready, just use simple tips.
The jam is ready when the foam does not disperse along the edges of the basin, but collects closer to the center. In the finished jam, the berries are evenly distributed in the syrup and do not collect near the surface. A drop of finished jam syrup placed on a saucer does not spread, but retains its shape. If all these signs coincide, quickly remove your jam from the heat, it is already completely ready!
6. Let's try to make delicious, bright and aromatic jam from garden strawberries, sometimes unfairly called strawberries. Rinse one kilogram of strawberries thoroughly, being careful not to damage the berries, and remove the green sepals. Let the water drain and transfer your strawberries into a bowl for making jam. Cover the berries with one kilogram of sugar and place in a cool place for several hours until the strawberries release their juice.
Then place the bowl over low heat and bring the strawberries and sugar to a boil while stirring gently but thoroughly. As soon as your jam boils, immediately remove it from the heat and let it sit for 8 hours. Then simmer the jam until tender over low heat, being careful not to let it boil too much. The jam prepared in this way completely retains the bright taste and aroma of the berries, and the syrup turns out clean and completely transparent.
7. It’s even easier to make delicious, aromatic and oh-so-healthy raspberry jam. Carefully sort one kilogram of raspberries, remove the branches and sepals and rinse carefully. Place the berries in a deep saucepan and add one kilogram of sugar. Leave the raspberries with sugar for 4 - 5 hours, then pour the resulting syrup into a bowl for making jam, bring to a boil and cook over low heat for 10 minutes.
Place your berries into the finished syrup, bring to a boil and cook over medium heat for 5 - 10 minutes, gently shaking the basin. Remove from heat, let cool slightly, remove any foam that has formed and pour the jam into jars. This jam completely retains the taste and all the beneficial properties of fresh raspberries, but it should be stored in the refrigerator.
8. A recipe for superbly delicious lingonberry and apple jam is offered to us by M. Syrnikov. Sort out one kilogram of lingonberries, rinse and lightly dry. Peel three sour apples, remove the core and cut each into 8 pieces. Boil sugar syrup from 1 kg. sugar and ½ glass of water, as described above. Pour berries and apple slices into the boiling syrup, bring to a boil again, then remove from heat and leave for 2 hours. Place the cooled jam on the heat again, bring to a boil and cool again for two hours. Then put the jam on low heat and cook until done, gently rocking the bowl and avoiding burning. Cool the finished jam and place it in jars.
9. Delicious gooseberry jam will require painstaking preparation, but will reward you with its exquisite aroma and amazingly beautiful color. 800 gr. Wash the green unripe gooseberries thoroughly, cut off the twigs and remains of dried flowers, use a sharp knife to make a small cut on each berry and carefully remove the seeds. Boil 2 liters of water in a deep saucepan, add 50 - 100 g. fresh cherry leaves, cook for 10 minutes, remove from heat and immediately add prepared gooseberries.
Cover the pan with a lid and leave for 12 hours. Then pour the resulting broth into a separate bowl and remove the cherry leaves. Place 1 ½ kg in a bowl for making jam. sugar, add 1 cup of the reserved broth and cook a thick syrup. When the syrup is ready, pour the berries into it, bring to a boil again and simmer over low heat for 15 - 20 minutes, gently shaking the basin and avoiding burning. Cool the finished jam, remove the foam and pour your jam into jars.
10. Indian cuisine invites us to try the original spicy and piquant jam made from rhubarb and ginger. 400 gr. Rinse the rhubarb stems, peel off any rough skin and cut into thin slices. Place the rhubarb in a cooking saucepan, add 3 tbsp. tablespoons grated fresh ginger, 1 ½ cups sugar and 1 teaspoon chopped lemon zest. Place the pan over the lowest heat and melt the sugar. Be careful not to burn the sugar! When the sugar has completely melted and the rhubarb has released juice, turn up the heat and bring your jam to a boil. Reduce the heat to low again and simmer the jam for 20 minutes until tender. Cool the finished jam and place it in jars. Store in the refrigerator.

This blackberry jam recipe will help you create a delicious dessert with impeccable taste and amazing aroma!

The berry called blackberry is a very interesting product that gives confectioners and culinary specialists a huge field of imagination. A close relative of raspberries, it has an unusual, pronounced taste with predominant sweet notes, which are balanced by a slight pleasant sourness. It is not surprising that blackberry jam always turns out incredibly tasty and sells like hot cakes. Kids really like this homemade preparation for the winter, cooked without seeds. You can simply spread this thick jam on bread and enjoy the food that many of our compatriots have loved since childhood.

It is also quite often used in gourmet restaurant desserts: soufflés, cheesecakes, muffins. Housewives prefer to cook this delicacy at home not only because of its wonderful taste, but also because of the large number of beneficial properties that blackberry jam is endowed with. So, this dessert will help:

strengthen the walls of blood vessels;
overcome colds;
increase immunity;
alleviate the condition of pneumonia, inflammatory processes;
reduce body temperature during acute respiratory infections;
cope with cystitis, kidney ailments.

9 blackberry jam recipes

Recipe 1. Classic blackberry jam

Ingredients: 1100 g blackberries, 1100 g granulated sugar.

We sort blackberries, removing spoiled berries. We wash, tearing off the stalks in the process. Let the excess liquid remaining on the berries drain. Place the blackberries in a saucepan with a large bottom diameter or in a basin used for making jam. Sprinkle with sugar. Stir carefully, without damaging the integrity of the berries. Set aside the candied berries for half an hour to an hour until they release their juice. Heat slowly while stirring. Boil for about half an hour. We pack in sterile pre-prepared jars. We seal it hermetically.

Recipe 2. Blackberry jam Five minutes

Ingredients: 970 g blackberries, 820 g sugar, 3 g citric acid.

We carefully wash the sorted blackberries, removing the branches and stalks. Spread on a paper-lined surface to drain the water from the berries. In a container - a wide saucepan or bowl covered with enamel, place the blackberries in layers, sprinkling them with sugar. We wait 5-5.5 hours, during which the berries will release a sufficient amount of juice. Boil slowly, stirring carefully and skimming off the foam. Boil for about 5 minutes. A minute before the end of the cooking process, add citric acid. Stir. Place the jam in a clean glass container. Store under polyethylene covers in the cold.

Recipe 3. Blackberry and raspberry jam

Ingredients: 950 g blackberries, 1900 g sugar, 950 g raspberries.

We sort out blackberries and raspberries separately. Wash, tearing off the remaining stalks. Place blackberries in one bowl and raspberries in another. Pour both types of berries with an equal amount of sugar - 950 g into each container. Stir carefully, trying not to deform the berries themselves. We keep in a cool place for about 11 hours. Decant the juice released during this time with undissolved sugar into a wide saucepan. Heat, stirring, until the granulated sugar is completely dissolved. Add blackberries and raspberries. Boil slowly for 6 minutes. Remove the foam and leave without heating until the contents of the pan have cooled completely. Boil again for about 5 minutes. Packaged in sterilized jars.

Recipe 4. Blackberry jam with apples

Ingredients: 1020 g blackberries, 980 g sour apples, 1550 g sugar, 135 g lemon, 18 g butter, 3 g cardamom, 280 ml water, 90 g blackberry or other berry liqueur - optional.

Wash the apples, peel them, remove the core. Cut into small layers. We sort the blackberries that are suitable for canning - we wash them. In a large saucepan, combine the chopped apples with water. Blanch the fruit for 10 minutes until softened. Squeeze the juice from the pre-washed lemon into a container. Add blackberries. Cook for 11 minutes after boiling again. Add sugar. Stir and heat until it dissolves. Quickly heat the entire mass, boil for 10 minutes, stirring and removing any foam that forms. Add cardamom with liqueur. Boil for 3 minutes. Remove the pan. Add the oil, stir, skim off the foam from the surface. After cooling the jam slightly, transfer it to the prepared jars. Place a circle of parchment with the appropriate diameter on the neck of each jar. Cover with plastic lids. Store in the cold.

Recipe 5. Blackberry jam with lemon

Ingredients: 980 g blackberries, 980 g sugar, 140 g lemon.

We wash the blackberries, discarding spoiled berries in the process. We cut off the stalks. Wash the lemon thoroughly. Grate the yellow zest. Pour blackberries into a thick-bottomed saucepan. Add citrus zest. Sprinkle with sugar, lightly pressing the berries to release the juice as quickly as possible. Squeeze the juice from the lemon pulp into the resulting mixture. Heat slowly, stirring regularly. After the sugar has completely dissolved, turn up the heat. Boil, stirring so as not to burn, for about 10 minutes. After thickening, transfer to a sterile container. Place the filled jars, covering them with lids, in a deep saucepan. Add water up to the hangers of the jars. Sterilize for 10 minutes. We seal it hermetically.

Recipe 6. Blackberry jam with oranges

Ingredients: 1050 g blackberries, 380 g oranges, 1070 g sugar, 120 g lemon.

Wash citrus fruits. Remove the peel from the oranges and remove the white part. Cut the yellow zest into thin strips. Squeeze the orange juice into a wide container covered with enamel. Add sugar and chopped zest. Heat until the granulated sugar dissolves. Cool. We sort out the blackberries and wash them. Place in chilled juice. Let it sit for about 2 hours. Heat until boiling, cook, stirring, for half an hour. 7 minutes before the end of cooking, squeeze lemon juice into the jam. Stir and let cool. We pack in pre-prepared jars.

Recipe 7. Blackberry jam in a slow cooker

Ingredients: 750 g blackberries, 750 g sugar.

We sort blackberries, selecting whole berries suitable for canning. We wash them carefully, trying not to damage them. Lightly dry on paper or simply leave in a colander to drain the liquid. Place blackberries in a multicooker bowl and sprinkle sugar on top. Let stand without heating for about an hour. When the blackberry juice appears, set the “Stew” mode for 20 minutes. Turn the steam valve to allow steam to escape. At the end of the mode, open the lid and leave the mixture to cool slightly for 20 minutes. For the second stage of cooking, select the same mode with a time of 40 minutes. During the cooking process, you need to stir the jam several times. When increasing the amount of ingredients specified in the recipe, it is recommended to cook the jam with the lid open. Pour the hot dessert into sterile jars and seal.

Recipe 8. Seedless blackberry jam

Ingredients: 1050 g ripe blackberries, 490 ml water, 1050 g sugar.

We wash the berries separated from the stalks, in the process discarding unripe and spoiled blackberries. Pour water into the pan, which must be heated to a temperature of 80-90 degrees. We put blackberries in it. Heat for 3 minutes without boiling. We express the liquid. Transfer the berries to a metal sieve and grind them. Heat the blackberry puree in a container covered with enamel or non-stick coating. Sprinkle sugar, stirring constantly, and boil slowly. Boil until thick. Place in sterilized jars. Let's roll up.

Recipe 9. Blackberry jam with bananas

Ingredients: 1100 g blackberries, 1100 g bananas, 1100 g sugar.

We select whole, undamaged berries, peel them from the stalks, and wash them. Let the liquid drain from the surface of the blackberries, placing it on paper towels. Transfer the berries to a bowl or pan. Cover with granulated sugar. Let stand for a couple of hours or leave in the cold overnight so that the blackberries release their juice. Quickly heat the blackberry mass, stirring. Then let it simmer slowly for about half an hour. Peel the bananas and cut the pulp into cubes measuring 10x10 mm. Pour the sliced bananas into the blackberry jam 6 minutes before the end of the cooking process. We pack in pre-sterilized glass jars. Store in the cold.

Cooking such a fragrant and healthy dessert is not a particularly difficult task. Even a beginner can handle it without much difficulty. However, in order to prepare delicious blackberry jam for the winter, you need to consider the following nuances:

Blackberries are a delicate, delicate product, so if the recipe suggests making jam from whole berries, you need to carry out all manipulations with them very carefully. So, it is necessary to carefully wash and stir the blackberries so as not to damage them during the cooking process.
Blackberry seeds are slightly harder than raspberries. If the jam is intended for little sweet tooths, you should get rid of the seeds by rubbing the berries through a sieve.
Blackberries go well with many fruits and harmonize well with citrus fruits. Not only citrus juice is often added to blackberry jam, but also zest, which adds a piquant bitterness.
For gourmets, there are many recipes for blackberry jam that use aromatic spices such as cardamom, rosemary, and cloves.

Blackberry jam has many undoubted advantages, among which are the enormous benefits for the body, excellent taste, attractive aroma and wonderful bright appearance. The ability to use a short cooking process allows you to preserve the nutrients in the finished dish to the maximum. This delicacy is found less often in homemade preparations than jam made from more common berries - raspberries, strawberries, cherries. However, in terms of the number of components valuable for the human body and taste characteristics, blackberry jam is in no way inferior to the latter, and sometimes even surpasses them.

Almost any berries and fruits are suitable for making jam. Ripe aromatic strawberries, cherries and currants, strong ruddy apples, peaches and apricots, blueberries and blueberries loved by many, and even such exotic fruits for our region as walnuts and green tomatoes, everything goes into use. Various additives will also come in handy when making delicious jam, for example, cherry leaves are suitable for gooseberry jam, black currant leaves can be added to white currant jelly, and jam made from watermelon and melon rinds is unthinkable without vanilla and lemon juice. Jam also differs in its consistency, thick, homogeneous jam is convenient to spread on morning toast or a sandwich, and the jam itself, which has a much thinner syrup consistency, but whole berries, is so pleasant to eat with tea on cold winter evenings.

Today there are an endless number of recipes and methods for making jam. Cooking time and method vary preparing berries and fruits, and even the base of the syrup. Some people make jam using sugar syrup, while others, remembering old traditions, cook berries in honey. Everyone can choose a recipe according to their strengths and means. And yet, the basic principles of cooking, little secrets and tricks developed by generations of our ancestors are still relevant today.

Today “Culinary Eden” has prepared for you a selection of the most important tips and secrets that can help even those who are going to cook this sweet dish for the first time, and will fully explain to you how to make jam.

1. When choosing dishes for cooking your jam, try to pay attention to deep and wide basins or pans made of copper, aluminum or stainless steel. Copper jam basins with a comfortable long handle were considered the best at all times. The jam is prepared quickly in such a bowl, which helps preserve the color and aroma of the berries. However, it is important to ensure that a green coating of copper oxides that are harmful to health does not form on the inner surface of such a basin. Basins and pans made of aluminum and stainless steel do not have this drawback. But it’s better to refrain from using enamel cookware; there’s too much of a chance that your jam will burn and be completely spoiled.

2. Try to choose the best and freshest berries and fruits for jam. Of course, the ideal berries for making jam can only be those that you collected from your garden on the day of cooking, but, unfortunately, this is not available to everyone. When buying berries at the market or in a store, try to give preference to local fruits. Such berries and fruits make a much shorter journey to our table, which means they retain the fullness of taste and aroma much better. It is better to take most berries and fruits when they are not fully ripe, but choose absolutely ripe cherries and plums. Carefully ensure that your berries do not have any visible flaws, damage, dark spots, or bruises. Don’t forget to smell the berries before buying, because the brighter and more expressive the aroma of fresh fruits is, the more tasty and fragrant your jam will be.

3. In order to make truly tasty and beautiful jam, first of all you should prepare the sugar syrup correctly. After all, only with well-prepared syrup can you make jam of the best quality; such jam will have clean, transparent syrup and whole, beautiful and aromatic berries. It’s not at all easy to cook this syrup. difficult. Take 1 kg. sugar, pour into a bowl for making jam, add ½ cup of clean water and bring to a boil, stirring constantly. After boiling, slightly reduce the heat, stop stirring and cook the syrup, shaking the bowl only slightly, trying to prevent caramelization. Your syrup will be completely ready when it flows from a spoon dropped into it in a thick, viscous stream. You will see that berries cooked in this syrup retain their shape perfectly.

4. While cooking jam, foam will certainly form on its surface, which must be removed, because this foam not only spoils the appearance of your dish, but can also cause premature souring. However, you should not rush and try to remove the foam as soon as it appears. Just before the end of cooking, let your jam boil as hot as possible and immediately remove from heat, then wait a couple of minutes for the berries to settle. Now feel free to pick up a slotted spoon and carefully remove all the foam that has formed. This method will allow you to most thoroughly remove even the slightest traces of foam without damaging the berries, and, what is also important, it will save your time and effort.

5. It is equally important to correctly track the end of the cooking process. After all, undercooked jam can ferment or sour, and overcooked jam will definitely become sugary and will not be able to please you with its bright taste and aroma. In order to correctly determine the moment when your jam is completely ready, just use simple tips. The jam is ready when the foam does not disperse along the edges of the basin, but collects closer to the center. In the finished jam, the berries are evenly distributed in the syrup and do not collect near the surface. A drop of finished jam syrup placed on a saucer does not spread, but retains its shape. If all these signs coincide, quickly remove your jam from the heat, it is already completely ready!

6. Let's try to make delicious, bright and aromatic jam from garden strawberries, sometimes unfairly called strawberries. Rinse one kilogram of strawberries thoroughly, being careful not to damage the berries, and remove the green sepals. Let the water drain and transfer your strawberries into a bowl for making jam. Cover the berries with one kilogram of sugar and place in a cool place for several hours until the strawberries release their juice. Then place the bowl over low heat and bring the strawberries and sugar to a boil while stirring gently but thoroughly. As soon as your jam boils, immediately remove it from the heat and let it sit for 8 hours. Then simmer the jam until tender over low heat, being careful not to let it boil too much. The jam prepared in this way completely retains the bright taste and aroma of the berries, and the syrup turns out clean and completely transparent.

7. It’s even easier to make delicious, aromatic and oh-so-healthy raspberry jam. Carefully sort one kilogram of raspberries, remove the branches and sepals and rinse carefully. Place the berries in a deep saucepan and add one kilogram of sugar. Leave the raspberries with sugar for 4 - 5 hours, then pour the resulting syrup into a bowl for making jam, bring to a boil and cook over low heat for 10 minutes. Place your berries in the finished syrup, bring to a boil and cook over medium heat for 5 - 10 minutes, gently shaking the basin. Remove from heat, let cool slightly, remove any foam that has formed and pour the jam into jars. This jam completely retains the taste and all the beneficial properties of fresh raspberries, but it should be stored in the refrigerator.

8. A recipe for superbly delicious lingonberry and apple jam is offered to us by M. Syrnikov. Sort out one kilogram of lingonberries, rinse and lightly dry. Peel three sour apples, remove the core and cut each into 8 pieces. Boil sugar syrup from 1 kg. sugar and ½ glass of water, as described above. Pour berries and apple slices into the boiling syrup, bring to a boil again, then remove from heat and leave for 2 hours. Place the cooled jam on the heat again, bring to a boil and cool again for two hours. Then put the jam on low heat and cook until done, gently rocking the bowl and avoiding burning. Cool the finished jam and place it in jars.

9. Delicious gooseberry jam will require painstaking preparation, but will reward you with its exquisite aroma and amazingly beautiful color. 800 gr. Wash the green unripe gooseberries thoroughly, cut off the twigs and remains of dried flowers, use a sharp knife to make a small cut on each berry and carefully remove the seeds. Boil 2 liters of water in a deep saucepan, add 50 - 100 g. fresh cherry leaves, cook for 10 minutes, remove from heat and immediately add prepared gooseberries. Cover the pan with a lid and leave for 12 hours. Then pour the resulting broth into a separate bowl and remove the cherry leaves. Place 1 ½ kg in a bowl for making jam. sugar, add 1 cup of the reserved broth and cook a thick syrup. When the syrup is ready, pour the berries into it, bring to a boil again and cook over low heat for 15 - 20 minutes, gently rocking the basin and avoiding burning. Cool the finished jam, remove the foam and pour your jam into jars.

10. Indian cuisine invites us to try the original spicy and piquant rhubarb and ginger jam. 400 gr. Rinse the rhubarb stems, peel off any rough skin and cut into thin slices. Place the rhubarb in a cooking saucepan, add 3 tbsp. tablespoons grated fresh ginger, 1 ½ cups sugar and 1 teaspoon chopped lemon zest. Place the pan over the lowest heat and melt the sugar. Be careful not to burn the sugar! When the sugar has completely melted and the rhubarb has released juice, turn up the heat and bring your jam to a boil. Reduce the heat to low again and simmer the jam for 20 minutes until tender. Cool the finished jam and place it in jars. Store in the refrigerator.

And on the pages of “Culinary Eden” you can always find many new and proven recipes that will certainly help you find the answer to the question of how to make jam.

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Introduction:

Various jams - strawberry, wild strawberry, raspberry, cherry, apricot, apple and many others. Everyone has been familiar with these popular and healthy sweet foods since childhood! Every family tries to prepare more of them, tastier and more aromatic, so that they have something to drink tea with on long winter evenings.

But besides traditional fruit and berry jams, which have become familiar for a long time, there are many varieties of this delicacy made from products that are unusual for most Europeans or characterized by non-standard methods of preparation. These include peltya, cue, bekmes, nardek, doshab, various types of dry jam, as well as jam from vegetables and walnuts. The latter is rightfully considered the “king of all jams.”

Pelta is characteristic of the Danube peoples (Moldavians, Gagauz, Vlachs and Romanians). It is prepared not from berries and fruits, but from their juices (if the berries are costous) or decoctions (if the fruits contain a large amount of pectin, a vegetable gelling substance). Hot peltya has a liquid consistency, but when it cools it thickens and becomes transparent, like jelly.

Kiem is a kind of jam made from fruits and vegetables, but the amount of water used to cook the syrup is as much as sugar, and sometimes more, while the fruits or vegetables themselves make up only a quarter of the volume. Therefore, cue is called liquid jam, although this is not entirely true. This sweet dish is widespread among the peoples of Central Asia, primarily in Uzbekistan.

Bekmes, doshab and nardek are the juices of berries and fruits boiled over low heat. In consistency, they all resemble honey and are popular among the peoples of Transcaucasia and Central Asia.

Varieties of dry jam include glazed fruits (berries), the famous Kiev dry jam and candied fruits.

Recipes

1. WALNUT JAM

Ingredients:

1000 pcs. walnuts,
3 kg sugar,
10 g ground cloves,
10 g ground cinnamon,
5 pieces. cardamom

Preparation:

Peel unripe walnuts, cover with cold water and leave for 6 days, changing the water 3-4 times a day, until the nuts acquire a dark color. After this, drain the water, and immerse the nuts in lime water and keep in it for 24 hours, stirring occasionally.
Prepare lime water from 0.5 kg of quicklime, add 5 liters of cold water, stir and strain through cheesecloth.
Rinse the nuts thoroughly with cold water, then place them in boiling water with the addition of alum (75 g of alum per 5 liters of water).
Boil the walnuts for 10 minutes, then drain on a sieve, transfer to a bowl with cold water and soak in it for 1 hour.
Prepare sugar syrup. Put nuts in hot syrup, add cloves, cinnamon, cardamom (in a gauze bag), boil, remove from heat and leave for a day.
This operation should be repeated 3 times, after which the jam should be boiled until tender, removing the bag of spices.

2. ROSE PETALS JAM

Ingredients:

1 kg rose petals,
6 kg sugar,
8 g citric acid.

Preparation:

Tea rose petals are used for jam. Cut off the lower white part of the petals with scissors and remove the dried petals.
By shaking and sifting through a sieve, separate the pollen from the petals.
Rinse the rose petals prepared in this way in cold water, put them in a bowl for making jam, pour in 2 liters of cold water, bring to a boil and cook for 5 minutes.
After this, add sugar and boil the jam until tender.
In order to preserve the natural color of the petals and prevent sugaring, citric acid must be added while cooking the jam.

3. APRICOT FLOWER JAM

Ingredients:

100 g apricot flowers,
500 g sugar

Preparation:

Sort the apricot flowers, rinse and place in an enamel bowl, add sugar, add water so that it does not cover the petals, and cook until tender (liquid consistency).
The same jam can be made from jasmine and lilac flowers.

4. JAM FROM WHITE ACACIA FLOWERS

Ingredients:

4 kg of white acacia flowers,
2 kg sugar,
2.5 glasses of water.

Preparation:

Prepare sugar syrup, pour it over the prepared white acacia flowers and boil for 30 minutes.
Then strain the jam, boil for another 20 minutes, pour hot into sterilized jars and seal hermetically.

5. ELDERBERRY PETALS JAM WITH NUTS

Ingredients:

2 kg black elderberry petals,
1 kg honey,
walnuts,
lemon acid.

Preparation:

Pour hot water over the petals, place in boiling honey, adding citric acid and walnut kernels to taste, and, stirring constantly so as not to burn, boil until a thick mass is obtained.

6. WHITE IRIS FLOWER JAM

Ingredients:

100 g white iris flowers,
200 g sugar.

Preparation:

Sort the iris flowers, separate the white part, rinse the flowers themselves to remove the yellow pollen, weigh them, put them in an enamel bowl, add sugar, add water and cook like jam from apricot flowers.

7. Clove FLOWER JAM

Ingredients:

100 g of carnation flowers,
500 g sugar,
400 g of water.

Preparation:

Sort out garden fragrant cloves of the same color, rinse, add water, boil until soft, then add sugar and boil until tender (liquid consistency).
Remove the finished jam from the heat and add 5-6 drops of clove oil.

8. DANDELION JAM

Ingredients:

200 pcs. dandelion flowers,
1 kg sugar,
1 lemon,
1 liter of water.

Preparation:

In the early sunny morning, when the dandelion is full of fragrant and valuable nectar, collect the plant heads (without stalks), put them in water, add chopped lemon without peel and simmer over low heat for an hour. Then strain the broth, add sugar and boil for another 1-1.5 hours. The finished jam should resemble honey in appearance, taste and smell.

9. YELLOW PLUM JAM

Ingredients:

1 kg yellow plums,
1.3 kg sugar,
200 g of water.

Preparation:

Rinse ripe but not overripe plums in cold water, prick them in several places with a thin wooden pin, place on a dish, cover with sugar (half the norm) and leave in a cool place for 6-8 hours.
Boil syrup from the remaining sugar and water, put plums in it (along with juice) and cook over low heat for 30-35 minutes, remove from heat and leave for 5-6 hours.
After this, boil the jam until tender over low heat. At the end of cooking, remove the foam and remove from heat.

10. GRAPE JAM

Ingredients:

1 kg of grapes,
1 kg sugar,
2-3 g citric acid,
1 g vanillin.

Preparation:

Place fresh, equal-sized grape berries in hot water (80-90°C) for 1-2 minutes. To add aroma and a pleasant color, add one teaspoon of dry cherry stems to the water. Then put the berries in sugar syrup and leave in it for 3-4 hours.
After this, bring to a boil, simmer over low heat for 50-60 minutes, remove from heat, leave for a while, then simmer, adding citric acid and vanillin, until tender.

11. ORANGE JAM

Ingredients:

1 kg oranges,
1.5 kg sugar,
700 g of water.

Preparation:

Boil the oranges in their peels, cool under running water and leave in cold water for 12 hours. Then remove the oranges from the water, divide into 2 or 4 parts, pour in not very hot sugar syrup, leave for 6-8 hours, then boil intermittently 2-3 times until medium thick.

12. ORANGE-PLUM JAM

Ingredients:

1.5 kg plums,
2 oranges,
1.5 kg sugar,
500 g raisins,
250 g walnuts.

Preparation:

Place peeled oranges, halved plums, sugar, raisins, peeled and minced into a saucepan and cook, stirring, for about 1.5 hours to obtain a thick mixture. Then add the chopped nuts, stir and cook for another 20 minutes. Place the finished jam into hot sterilized jars and roll up.

13. CZECH PLUM JAM

Ingredients:

1 kg plums,
1 glass of sea buckthorn juice,
300 g sugar,
2 tbsp. spoons of rum,
0.5 tbsp. spoons of ground cinnamon,
5 g vanilla sugar.

Preparation:

This is an old Czech recipe. Wash the plums, remove the stems, remove the seeds, pour in sea buckthorn juice, put on fire, boil for 20 minutes, add sugar and cook for another 10 minutes.
Then add rum, cinnamon, vanilla sugar, mix thoroughly, pour the jam into hot glass jars, sterilize (half-liter - 20 minutes, liter - 30 minutes) and seal.

14. LEMON JAM

Ingredients:

1 kg lemons,
2 kg sugar,
570 g of water.

Preparation:

Use a sharp knife to cut the rind off the lemons. Boil peeled lemons in boiling water for 15-20 minutes (use the water to prepare syrup), rinse under running cold water and leave in cold water for 10 minutes.
Then remove from the water, divide into slices, remove the seeds, pour in not very hot syrup and leave for a day. After this, boil the jam intermittently until tender.

15. PHYSALIS JAM

Ingredients:

1 kg of physalis fruits,
700 g sugar.

For the syrup:

500 g of water,
500 g sugar.

Preparation:

Remove the physalis fruits from the calyxes, place them in boiling water and blanch for 2-3 minutes, then remove them from the pan and place in a colander to drain.
Prepare the syrup, boil for 3-4 minutes, strain and pour hot over the fruits in the pan.
Leave the fruits in the syrup for 3-4 hours, covering the pan with gauze, then add 500 g of sugar, gently heat while stirring until all the sugar is completely dissolved and cook at low boil for 10 minutes.
After this, remove from heat, let stand for 5 hours, add another 200 g of sugar and boil a second time for 10-15 minutes. By the end of cooking, a drop of syrup placed on a flat plate should not spread when cooled; the syrup should flow from the spoon in a dense stream.
After cooling, pour the finished jam into clean, dry jars, trying to distribute the fruits and syrup evenly, and seal with film and parchment paper.

16. EGGPLANT JAM

Ingredients:

1 kg eggplants,
1.5 kg sugar,
400 g water,
5 pieces. carnations,
5-8 g cinnamon,
3-5 cardamom grains.

Preparation:

Wash small eggplants no larger than 5-6 cm in size and remove the skin. After this, prepare lime water, put eggplants in this solution, leave for 40 minutes, then rinse thoroughly in cold water and place on a sieve.
Place the prepared eggplants in boiling water and cook for 5-7 minutes, then drain the water and cool the eggplants.
Prepare sugar syrup. Pour hot syrup over eggplants, cook for 30-35 minutes, remove from heat and keep in syrup for 2 hours.
Repeat this operation three times, then boil the jam until tender.
To add flavor during cooking, place a gauze bag with spices in a basin and then remove it.

17. GREEN TOMATO JAM

Ingredients:

1 kg green tomatoes,
1.3 kg sugar,
400 g water,
5 pieces. carnations,
6-8 g cinnamon,
2-3 cardamom seeds.

Preparation:

Sort out the small green tomatoes, rinse with cold water, then place in boiling water and cook for 10-15 minutes. Drain the water, cool the tomatoes, transfer to a bowl, pour in hot sugar syrup, let stand for 2-3 hours, then cook for 20-25 minutes, remove from heat and keep in syrup for 2 hours.

Repeat cooking the tomatoes in syrup three times, then cook the jam until tender. To flavor the jam, at the end of cooking, place a gauze bag with cloves, cinnamon and cardamom into a basin, and then remove the bag of spices.

18. CUCUMBER JAM

Ingredients:

1 kg cucumbers,
1.5 kg sugar,
370 g of water.

Preparation:

Select small cucumbers, wash, dry and leave in lime water for 10 hours. Then rinse them under running cold water and cook for 30 minutes, adding a small amount of alum to the water.
After cooking, immerse the cucumbers in cold water again, then transfer to an enamel bowl, add sugar, water and cook until tender.

19. ZUCCHIN JAM

Ingredients:

1 kg zucchini,
1 kg sugar,
0.5 glasses of water,
1 lemon.

Preparation:

In a bowl for making jam, dissolve sugar and half a glass of water. Boil the syrup, add diced zucchini, peeled and seeded, into it.
After the zucchini syrup boils, add the lemon, chopped very finely along with the peel, and cook for 45 minutes. (Lemon can also be added at the end of cooking).
This jam tastes like pineapple, orange, but not zucchini.
Store like any other jam.

20. CARROT JAM WITH LEMON

Ingredients:

1 kg carrots,
1 kg sugar,
1 lemon,
1 glass of water.

Preparation:

Wash the carrots, cook, peel, cut beautifully and sprinkle with sugar. Remove the zest from the lemon with a sharp knife, pour boiling water over it and drain the water.
Chop the prepared zest and cook in sugar water for 1 hour until soft.
Place the lemon pulp, cut into thin slices, and boiled lemon zest into the prepared carrots and cook until the syrup becomes thick and the carrots are transparent.

21. CARROTT JAM

Ingredients:

2 kg red carrots,
2 kg sugar.

Preparation:

Peel the carrots, cook in water until almost done, remove and cut into beautiful stars. Dissolve sugar in 1 glass of water, boil and strain.
Dip the prepared carrots into the syrup and cook until the carrots become transparent.

22. JAM FROM WATERmelon rinds

Ingredients:

1 kg watermelon rinds,
1.2 kg sugar,
1.5 teaspoons of soda,
vanilla to taste.

Preparation:

Remove all edible pulp from thick watermelon rinds, remove the thin top green rind, cut into small pieces (curly ones can be) and pierce each piece with a fork. Dissolve baking soda in a glass of hot water and mix the soda solution with 5 glasses of cold water. Place the prepared pieces of watermelon rinds into this solution, close the lid and leave for 4 hours.
Put 600 g of sugar in a bowl for jam, pour in 3 glasses of cold water, let it boil and cook for 10-15 minutes.
Meanwhile, remove the watermelon rinds from the solution, rinse them several times in running water, then lower them into boiling syrup, bring to a boil again, cook for 15 minutes, remove from heat and leave for 12 hours.
Then add another 600 g of sugar to the syrup with crusts, put it on the fire again, bring to a boil and cook over low heat for 3 hours.
2 hours before the end of cooking, add vanillin to the jam.

23. JAM FROM CABBUZ

Ingredients:

1.5 kg of cabbage pulp (a hybrid of pumpkin and watermelon),
1 kg sugar,
100 g water,
lemon acid,
citrus essence or zest.

Preparation:

Cut the peeled cabbage into small pieces, rinse well, dry, put in hot sugar syrup, remove from heat and leave for 10 hours.
After this, cook the syrup with cabbage for 10-12 minutes and add citric acid and citrus essence (or lemon or orange zest) to taste.
Pour the finished jam into sterilized jars and roll up.

24. MELON JAM (with vinegar)

Ingredients:

400 g melon,
800 g sugar,
1 glass of water,
vinegar.

Preparation:

Peel the ripe melon from the skin and seeds, cut into small slices, pour in vinegar so that it covers the slices, and leave for 2 days. Then remove the melon from the vinegar and cook in liquid syrup.
As soon as the melon becomes soft, remove it from the syrup, put it in a jar and cool, and continue to cook the syrup until it thickens.
Pour hot syrup over the cooled melon, but do not close the jar until the jam has cooled.

25. MELON JAM (with citric acid)

Ingredients:

2 kg melon,
2 kg sugar,
1 glass of water,
3 g citric acid.

Preparation:

Peel the not quite ripe melon, cut into squares or oblong pieces, place in boiling water, bring to a boil, place in a sieve, rinse with cold water and place on a plate for 15 minutes.
Prepare the syrup, bring it to a boil, place the prepared melon in it and simmer until the melon becomes transparent.
Shortly before the end of cooking, add citric acid.

26. MELONS IN SYRUP

Ingredients:

5 kg melons,
4 kg sugar,
2 lemons.

Preparation:

Wash the melons, peel and core them, cut them into slices about the thickness of a finger, put them in water with lemon juice and boil. Then place in a sieve or colander to drain.
Boil a thick syrup, dip the melon in it, bring to a boil again and leave to stand for a day. The next day, carefully remove the melon slices, boil the syrup and pour it over the melon again.
Repeat until the syrup thickens. Then put the melon with syrup into jars and close tightly.

27. PUMPKIN JAM

Ingredients:

1 kg pumpkin,
1.4 kg sugar,
500 g of water,
1 lemon.

Preparation:

Wash the pumpkin, peel it, remove the seeds and cut the pulp into cubes. Dissolve 800 g of sugar in water and boil the syrup, simmering it over low heat for 10-15 minutes, then put the prepared pumpkin in the syrup, bring to a boil and, after boiling for 5 minutes, leave to infuse for 6-8 hours.
Then put the bowl with the jam back on the fire, boil, add the remaining sugar, lemon juice and zest, and after the sugar has completely dissolved, let it steep again for 10-12 hours.
For the third time, bring the jam to a boil and pour into jars.

28. ROWAN BERRY JAM (I)

Ingredients:

I kg of rowan fruits,
6 glasses of sugar,
4.5 glasses of water.

Preparation:

Remove rowan after the first frost. After separating the berries from the branches, put them in boiling water for 3-4 minutes, then soak them in running water for 12-14 hours to remove bitterness, then transfer the berries to hot sugar syrup and soak in it for 8-10 hours.
Cook the jam in 2-3 batches for 5-6 minutes each, allowing it to stand for 12-24 hours.

29. ROWAN BERRY JAM (II)

The ratio of ingredients is as in the previous recipe.

Peel the rowan berries collected after the first frost from the branches, rinse in cold water and place on a sieve. Scatter the dried rowan on the table and lightly crush it with a rolling pin, then place it in an enamel or earthenware bowl, pour boiling water over it, leave for 10-15 minutes and place on a sieve.
Boil sugar syrup, add prepared rowan berries to it and cook until tender, skimming off the foam from time to time.

30. ROSE HIP JAM

Ingredients:

1 kg of peeled rose hips,
1.5 kg of sugar.

Preparation:

Peel ripe rose hips, wash them in cold water and place on a sieve. Cut the prepared fruits lengthwise into halves, remove seeds and hairs, blanch in boiling water for 5-10 minutes (depending on the degree of ripeness), cool with cold water, place in an enamel basin and pour in 70% sugar syrup.
Prepare the syrup using water in which rose hips have been blanched. Dissolve sugar in water until the crystals completely disappear, filter through 3-4 layers of gauze, then heat to a boil and pour the resulting syrup over the fruit.
Cook the rosehip jam in one batch without pre-infusion, constantly removing the foam.
Place the boiling jam, boiled until ready, into dry, heated jars, hermetically seal with boiled lids, turn the necks down and cool.

31. ROSE HIP AND ROWAN JAM

Ingredients:

600 g of rose hips, peeled from hairs and seeds,
400 g of rowan fruits (preferably nevezhinskaya);
1.3 kg sugar,
1 glass of water (from blanching).

Preparation:

Pour boiling water over the prepared rose hips and rowan berries, leave for 2 minutes, and then cook in three batches until tender with the addition of water and sugar.

32. HONEYSUCKLE JAM

Ingredients:

1 kg honeysuckle berries,
1 kg sugar,
100-120 g of water.

Preparation:

Boil the syrup over low heat with constant stirring. Place the berries in the finished syrup, bring to a boil, remove from heat and let sit for 6-8 hours. During this time, the berries will be well saturated with sugar syrup and will not be overcooked in the future. Then put it back on the fire and bring the jam to readiness, simmering it over low heat for 15-20 minutes.
The syrup in the finished jam should be clear and thick.

Note. Honeysuckle jam has a pleasant taste and is reminiscent of cherry in color.

33. SEA BUCKTHORN JAM WITH WALNUTS

Ingredients:

1 kg sea buckthorn,
1.5 kg sugar,
2 glasses of water,
200 g chopped walnut kernels.

Preparation:

Boil the ground walnut kernels for 20 minutes in sugar syrup, cool to about 80°C, then pour the prepared sea buckthorn fruits into the syrup, bring to a boil over high heat and cook over low heat until cooked.
Cool the finished jam and pack it cold into sterilized jars.

34. ACTINIDIA JAM (I)

Ingredients:

1 kg actinidia berries (Amur gooseberry),
2 kg sugar.

Preparation:

You can make jam from actinidia without adding water.
To do this, the berries should be covered with sugar, kept in a cool place for 3-4 days until the juice is released and cooked over low heat until ready in one go.

35. ACTINIDIA JAM (II)

Ingredients:

1 kg actinidia berries,
1.2 kg sugar
4 medium oranges.

Preparation:

Cut the actinidia fruits into halves, put them in a saucepan, add two cups of water and cook until they become soft.
Add sugar, juice and crushed orange slices, quickly boil to a certain thickness, then pour the jam into sterilized jars and seal hermetically.

Note. Instead of oranges, you can take lemons at the rate of 1 lemon per 400 g of fruit.

36. BARBERRY JAM

Ingredients:

1 kg barberry,
1-1.5 kg sugar,
2-3 glasses of water.

Preparation:

Pour the washed berries with warm water and leave for 8-10 hours. Then drain the water, prepare sugar syrup in it, pour it over the berries and cook until tender (about 30-40 minutes).
The finished jam should have a pleasant sweet and sour taste and a light aroma.

37. LINGONBERRY JAM

Ingredients:

1 kg lingonberries,
1.2 kg sugar,
3 glasses of water,
3-4 pcs. carnations.

Preparation:

In order for the jam to be tasty and tender, the prepared berries must first be poured with boiling water and kept in it for 2-3 minutes.
After this, put them on a sieve, then place them in a bowl for jam, pour in the prepared syrup and cook until tender.
At the end of cooking, add cloves.

38. DONGEL JAM (I)

Ingredients:

1 kg of seeded dogwood fruits,
1.5 kg sugar,
400 g of water.

Preparation:

For jam, it is better to take unripe dogwood fruits, which should be placed in boiling water and kept in it for 5 minutes. Remove the seeds from large-fruited dogwoods after blanching.
Pour the prepared dogwood into boiling sugar syrup, cook over low heat for 15 minutes, let it brew for 6-8 hours and cook again for 30 minutes, skimming off the foam and stirring all the time.

39. DONGEL JAM (II)

Ingredients:

1 kg dogwood,
1.5 kg sugar,
3 glasses of water.

Preparation:

Sort out the unripe dogwood fruits, remove the stalks, place in an enamel or earthenware basin, pour over hot water VL, cover with a napkin, leave for 10-15 minutes.
Drain the water, put the dogwood in the previously prepared sugar syrup, bring to a boil, then lightly shake the basin to drive the foam to one side and collect it with a spoon.
Then, after standing for 6-7 hours, put the jam on the fire again and bring it to readiness.

40. JAM “SURPRISE”

Ingredients:

2 kg gooseberries,
1 kg honey,
walnuts (how many berries will take).

Preparation:

Wash strong, slightly unripe gooseberries and carefully remove the seeds with a hairpin. Crush the walnut kernels, fill the gooseberry cups with the resulting mass, pour honey over the berries and cook until tender.
Pour the finished jam into sterilized jars and roll up.

41. JAM "ROYAL"

Ingredients:

1 kg gooseberries,
1.5 kg sugar,
2 glasses of water,
cherry leaves.

Preparation:

Select unripe, green berries, wash them well, remove stems, make a cut on each berry and remove the seeds through it. Then rinse the berries again, place them in a suitable container, layering them with cherry leaves (to add a special aroma and preserve their green color), and cover with cold water for 5-6 hours.
Before cooking, dry the berries in a sieve (colander), pour in syrup and leave for at least 3-4 hours. Then cook until tender in 2-3 portions for 5-7 minutes in boiling syrup with intervals of 5-6 hours.
After each cooking, the jam must be quickly cooled, under no circumstances covering it.

42. JAM “EXOTIC”

Ingredients:

2 firm pears
2 apples,
1 lemon,
1 orange,
200 g grapes,
500 g plums,
1 kg sugar.

Preparation:

Wash the pears, cut into slices 0.5 cm thick, pour in boiling water, bring to a boil, remove from heat, drain the broth and boil sugar syrup on it. Place plums, grapes, sliced apples, pears into the syrup and boil.
Cut the orange and lemon into slices 0.5 cm wide, remove the grains, add water, bring to a boil, put in syrup with fruit, put on fire and bring the jam to readiness. (The fruit should become translucent).
Place the finished jam into glass jars.

43. JAM “SUN IN A JAR”

Ingredients:

1 cup each chopped apricots, peaches and yellow cherries,
1.5 cups sugar,
1.5 glasses of water.

Preparation:

Boil the syrup, pour it over the fruit, let sit for 3-4 hours, and then cook the jam until it is ready - a drop of syrup should not spread.
Place the finished jam into clean half-liter jars and close them with lids (or tie them with parchment paper).

44. JAM “GRAINY”

Peel citrus fruits (oranges, tangerines, lemons or grapefruits), put them in water and soak for 2-3 days, periodically changing the water to remove the bitterness.
Then pass it through a meat grinder and cook with sugar (1:1), adding a little citric acid.

45.JAM “RASPBERRY FLAVORS”

Ingredients:

1 kg raspberries,
0.5 glasses of water,
2 kg sugar,
1 kg of unripe pumpkin pulp.

Preparation:

Pour water over the raspberries, simmer over low heat under a closed lid for 5 minutes, squeeze out the juice, add 1 kg of sugar and cook the syrup for 10 minutes. Grate the pumpkin pulp on a coarse grater, squeeze, rinse in cold water and squeeze again.
Mix the prepared pumpkin pulp with the remaining sugar, bring to a boil, remove from heat and leave for 10 hours. Then put it back on the fire, add raspberry syrup, cook for another 5-10 minutes, then put it into sterilized jars and roll up.

46. BLACKBERRY JAM

Ingredients:

1.5 kg blackberries,
2 kg sugar,
1/2 lemon
500 g cranberry syrup,
2 tbsp. spoons of flour,
100 g yeast,
1 glass of water.

Preparation:

Dry the washed blackberries. Grind the yeast, add water for half an hour, then add to the berries along with sugar, bring to a boil, strain and let the syrup settle.
Then put chopped lemon into it, pour in cranberry syrup, combine with berries and flour and, after cooking for 1 hour, pack into sterilized dry jars and roll up.

47. QUINCE JAM WITH WALNUTS

Ingredients:

4 kg quince,
1 kg walnuts,
2.5 kg sugar,
500 g of water.

Preparation:

Wash the quince and cut into medium-sized slices. Remove shells and membranes from nuts.
Place the quince in a bowl for jam, add sugar, pour in water, put on fire, cover with a lid and stir so that it does not burn.
After 30 minutes, add the nuts and cook until fully cooked.
Pour the slightly brownish jam into sterilized jars and roll up.

48. Sloe JAM

Ingredients:

1 kg of thorn fruits,
1.2 kg sugar,
2.5 glasses of water.

Preparation:

Sort the thorn fruits, wash, blanch for 5 minutes at 80°C, then prick or cut along the pit.
Prepare a syrup from 800 g of sugar and 2 glasses of water, pour it over the sloe for 4 hours, put on fire, bring to 90°C and keep at this temperature for 5 minutes (without boiling).
Take the semi-finished jam to a cool place and leave for 8-10 hours to infuse.
After this, boil the second part of the syrup from the remaining sugar and water, add this syrup to the basin with the thorn fruits, boil for 3 minutes, leave for 6 hours and boil until tender with short breaks of 10-15 minutes.

49. UNRIPE FIG JAM

Ingredients:

100 g small green figs,
400 g sugar,
1 lemon.

Preparation:

Soak the selected and washed figs in lime water for 6 hours, then rinse well and cook in sweetened water, adding lemon.
Then drain the water, prepare sugar syrup in it, cool, immerse the figs in the syrup and cook the jam until tender.

50. FIGS IN SUGAR SYRUP

Ingredients:

1 kg of figs,
1 kg sugar,
150 g water,
2 g citric acid,
1 g vanillin.

Preparation:

Peel not very ripe figs, boil a little in water, drain the water. Prepare sugar syrup, cool, immerse figs in it and cook until tender for 30 minutes.
At the end of cooking, add citric acid, vanillin and, if desired, a few clove buds.

51. MINT JAM

Ingredients:

400 g mint leaves,
1 kg sugar,
1 teaspoon citric acid, water.

Preparation:

Wash the mint leaves in cold water, place in a sieve, place in a towel and pat dry carefully. Then pour them into a saucepan, pouring 500 g of sugar, pour citric acid solution on top, shake again, cover with a lid and leave for 6 hours.
Pour the remaining sugar into 1 glass of water, boil the syrup, skim off the foam and pour over the leaves that have already released the juice. After 6 hours of exposure, put on low heat, boil for no more than 5 minutes, then pour the hot jam into sterilized half-liter jars and roll up the lids.

52. MULBERRY JAM

Ingredients:

400 g mulberries,
300 g sugar,
1 glass of water.

Preparation:

For jam it is better to use not quite ripe mulberries. Prepare a thick syrup, pour it over the berries and bring to a boil.
Soak the berries in the syrup for 1-2 days, then drain the syrup, boil, pour it over the berries again, and repeat this several times.

53. RHUBURB JAM

Ingredients:

1 kg rhubarb petioles,
1.5 kg sugar,
3.5 glasses of water.

Preparation:

Cut the uncoarsened, tender rhubarb petioles crosswise into pieces 1.5-2 cm long and rinse. If there are individual fibers (threads) on the surface of the petioles, remove them with a knife. Blanch the rhubarb pieces for 1 minute in boiling water, cool, pour in syrup made from 800 g of sugar and 2 glasses of water, and cook for 20-25 minutes.
After finishing the first cooking, let the jam stand for 10-12 hours, pour in thicker syrup (700 g of sugar per 1.5 cups of water) and cook until tender.

54. RADISH JAM

Ingredients:

100 g radish,
50 g honey,
20 g sugar,
30 g sweet almond kernels,
a little ginger and baking soda.

Preparation:

Wash the black radish, peel it, wash it again, grate it on a coarse grater and, after boiling in water with soda for no more than 5 minutes, place it on a sieve. Rinse the radish with cold boiled water and squeeze lightly. Make a thick syrup from honey and sugar.
Crush the peeled almond kernels in a mortar.
Add radish, almonds, ground ginger to boiling syrup and, stirring, keep it all on low heat for 10 minutes. Leave some of the ginger to sprinkle on the finished jam when it is transferred to a glass jar.

55. MUSHROOM JAM

Ingredients:

1 kg fresh mushrooms,
1 kg sugar,
400-500 g fruit juice or water,
2-4 buds of cloves,
walnut kernels.

Preparation:

The mushrooms do not lose their shape and retain their elasticity and appearance, which they take after 2-3 minutes of cooking. Butter is best suited for jam.
First, prepare the syrup by pouring sugar with water or fruit juice (orange, lemon, pineapple, mango, lingonberry, raspberry, etc.). Bring the mixture to a boil and cook until the sugar is completely dissolved.
Then add the mushrooms, cut into thin longitudinal slices, and cook everything together as usual: let it boil several times, skim off the foam, then cook over low heat until done.
Readiness indicator is a drop of syrup on a saucer. When it no longer spreads, but retains its shape, then the jam is ready (the mushrooms should become transparent and evenly distributed in the syrup).
Cloves should be introduced after the foam has been removed.
Add the nuts also not immediately, but about 30 minutes before the end of cooking.

56. FAMOUS KIEV DRY JAM

Boil the prepared fruits (fruits or berries) in 65% sugar syrup (650 g of sugar per 1 liter of water) and leave in it for 8 hours. Then separate the fruits from the syrup, sprinkle them with sugar, mix well, sift out excess sugar and dry at 40°C over the stove for 10 hours.
Pack the finished dry jam in a plywood box or cardboard box, having previously lined it with parchment paper.
In this way you can make dry jam from any fruit, only for plums you need to prepare 70% sugar syrup.

Winter preparations from SLIV

DRIED PLUM

Products:

For 2-3 kg of drain: 1 liter of water, 1 tsp. spoon of soda.

Cooking method:

1. Blanch the plums in boiling water with soda for 20 seconds.

2. Cool the plums under cold water and place them on a baking sheet in one layer.

3.Dry the plums for the first 3-4 hours at a temperature of 40-45°C. When the skin wrinkles, interrupt the drying and soak the plums for 4-6 hours. at room temperature.

4.Then dry for 4-5 hours at 55-60°C. Interrupt drying again for a few hours.

5.Dry the plums at 75-80°C for 12-16 hours. After this, keep the plums for a day at room temperature and put them in a container. .

PUMNS in WINE SYRUP

Products:

For 400g. unripe plums: 1/2 cup dry white wine, 1/2 cup sugar, 4 cloves, 2 ginger slices (about 0.5 cm thick), orange zest.

Cooking method:

1. Rinse the plum, remove the pits. Cut the pulp into slices.

2.Pour wine into a saucepan, add sugar, cloves, ginger, orange zest and 1/2 cup water. Bring to a boil over high heat. Turn the heat down and simmer for 10 minutes.

3.Place the plums in the syrup and cook for another 5 minutes. Turn off the heat.

4. Transfer the plums in syrup into a sterile jar and close. Makes a half-liter jar. Store in a cool place.

Advice : You can cook peaches using the same recipe.

PLUM-APPLE MARMALADE with VANILLA

Products:

For 1 kg of plums: 500g. apples, 0.8-1 kg of sugar, zest of 1 lemon, a pinch of vanillin.

For sprinkling: sugar.

Cooking method:

1. Wash the plums, cut them into halves, remove the seeds. Place the plums in a bowl for making jam, heat over low heat until softened, then rub through a sieve.

2. Cut the apples into slices, heat over low heat and also rub through a sieve.

3.Combine plum and apple puree, add sugar, grated zest and vanillin. Stir and cook until done.

4.Place the finished marmalade on a dish and let cool. Then cut into curly pieces, sprinkle with sugar, and store in a closed container.

PLUM-APPLE MARMALADE WITH CINNAMON

Products:

For 2 kg of plums: 1 kg of apples, 1.5 kg of sugar, zest of half a lemon, 1 tsp. spoon of crushed cinnamon (to taste).

Cooking method:

1. Rinse the plums and remove seeds. Peel the apples, cut into pieces and remove the core.

2. Place in layers for cooking: plums, apples and sugar, repeat layers. Add grated lemon zest mixed with cinnamon and sugar.

3.Cook the marmalade, stirring all the time, until a thick mass is formed.

4.Place it in pots or jars, and after cooling, tie it with parchment paper.

PLUM JAM with RAISINS and NUTS

Products:

For 1 kg of blue plums: 2 cups of sugar, 200g. walnuts, 100g. seedless raisins, 1/2 cup water, a little cinnamon.

Cooking method:

1. Remove the pits from the plums. Cut the plums into quarters.

2. Chop the nuts coarsely. Wash the raisins.

3. Cover the plums with sugar, add 1/2 cup of water, raisins and cook until tender, about 1 hour, skimming off the foam. Add nuts, cinnamon and cook for another 10 minutes.

4. Pour the finished jam hot into clean jars and close with sterile lids.

JAM “KINGDOM OF LOVE”

Products:

For 5-6kg of small blue plums: 1kg of oranges, 2.5-3kg of sugar.

Cooking method:

1. Cut the plums into halves, remove the pits. Pour a third of the plums into a saucepan, add 1 glass of water and cook under the lid until juice forms.

2.Add the remaining plums in two additions, boil, then rub through a sieve.

3.Pass oranges with peel, but without seeds, through a meat grinder and combine with plum mass. Gradually add sugar while cooking. Cook over low heat until done. Then pour into jars and seal.

PLUMS and WALNUTS CONFITURE

Products:

For 700g. ripe large red plums: 2 tbsp. spoons of cognac, 1 large peach, 400g. sugar, 8 peeled walnuts.

Cooking method:

1. Wash the plums thoroughly in cold water and dry. Make a cut on each plum with a sharp knife, and then carefully remove the seeds. Important: we do not make the cut all the way so that the plums remain intact.

2. Place the peeled walnuts in a bowl and pour boiling water over them. Let it sit for a while and drain the water. Place walnut quarters in each plum instead of the pit.

3. Wash the peach, dry it, remove the skin. Divide the peach into quarters and remove the pit.

4. Place stuffed plums in clean and dried jars, and place one peach slice on each row of plums.

5. Fill the jars with plums with boiling water, cover with a scalded lid, and let stand for three minutes. Drain the water from the fruit into a saucepan, add sugar, then cognac and bring to a boil. Pour the syrup into jars with plums. We roll up the sterilized jars of jam.

Advice : For jam you need to select very hard plums

RAW PLUM JAM

Products:

For 1 kg of plums: 1 kg of sugar.

Cooking method:

1. Wash the plums, pour boiling water over them, dry them and remove the seeds.

2. Grind with a mixer or pass through a meat grinder. Mix with sugar 1:1. Pack into small sterilized glass jars and close with sterile lids. Store in a cool place.

JAM “EXOTIC”

Products:

For 500g. plums: 2 hard pears, 2 apples, 200g. grapes, 1 lemon, 1 orange, 1 kg of sugar.

Cooking method:

1. Wash the pears, cut them into 0.5 cm thick slices, pour boiling water over them. Bring to a boil, remove from heat, and drain the broth.

2. Core the apples and cut into pieces. Remove the grapes from the branches.

3. Boil sugar syrup using the broth. Place plums, grapes, sliced apples, pears into the syrup and boil.

4. Cut the orange and lemon into circles 0.5 cm wide, remove the seeds. Fill with water and bring to a boil.

5.Place in syrup with fruit, put on fire and bring the jam until ready. The fruit should become transparent.

6.Place the finished jam into sterile jars, close the lids, and roll up.

PLUME-BEET JUICE

Products:

For 1 kg of pitted plums: 2 liters of water, 300g. red beet juice, 200g. Sahara.

Cooking method:

1. Pour pitted plums with water, add beet juice, sugar and bring to a boil. Let cool slightly and rub through a sieve.

2. Boil the resulting juice for 5 minutes. After this, pour into sterile jars and roll up.