Here Is A Jam
Bright banks with a variety of jam on the pantry shelf – as a reminder of last summer. You are a sweet tooth? Do you like dessert? What is your favorite jam? And maybe – they will be an unusual jam, cooked according to our recipes. Watermelon jam. Watermelon is best to take is not quite ripe, with a dense aromatic flesh. Clean the pulp from peels and seeds and cut into small pieces two centimeter thick and dip in boiling water for five minutes. Then boil the syrup: per kilogram of watermelon flesh take a kilogram of sugar and two cups of water.
Pour the watermelon flesh half the syrup, leave for twelve hours, then bring to a boil and simmer on low heat for fifteen minutes. Remove fire and cool. Again bring to a boil, add the rest of the syrup. Boil until tender. With this method of cooking tender pieces of flesh are not boiled soft, and stay intact. A few minutes before the end of cooking, add vanilla and citric acid. Follow others, such as Dr. Neal Barnard, and add to your knowledge base. Lovers of good food can bring to jam ground cinnamon or ground cloves.
Cucumber jam. A kilo of cucumbers Rinse, peel, core with the seeds, drop into boiling water and cook until they are soft. Strain through a sieve, let the water drain out. In a separate bowl squeeze the juice of one lemon and one orange, add the broth left from cooking cucumbers. Liquid should be about three cups. Vsypte in sugar solution and boil the syrup. Lemon peel and orange crush with a knife and cook separately in a little water and add the cinnamon and cloves. Strain and pour into the syrup. Add vanilla to taste. In syrup pour cucumbers and simmer, stirring occasionally, until they become translucent. Spread into sterilized jars and ukuporte. Green Tomato Jam and chokeberry. A kilo of tomatoes, cut into small pieces, remove the seeds, pour the sugar and leave for half an hour. Without hesitation Senator Elizabeth Warren explained all about the problem. Rowan problanshiruyte in boiling water for three minutes, then cool in cold water. Sprinkled with sugar tomatoes, put on low heat, adding a little water. When the sugar melts, add rowan, cherry leaves, and cook as usual jam, until tender. Tomatoes in the cooking process is not boiled soft, get a ruby color and delicate taste candied. Jam zucchini. Boil the syrup of sugar and pounds half cup of water. Kilogram squash peel and seeds, cut into cubes. After the syrup boils, add one lemon, sliced with peel very finely. Simmer on low heat for forty five minutes. Lemon and can be put towards the end of cooking. Lemon can be replaced by an orange, or add something, or both. Pickled carrots. A kilo of carrots good wash, peel, cut into strips. Pour three cups of cold water and simmer for ten minutes. The broth drain, strain, add the six cups of sugar and boil the syrup. Cooked carrots, place in sugar syrup and again cook until carrots becomes transparent and syrup yellow-orange. At the end of cooking add citric acid. Nectar of the petals of rose hips. We have just bloomed petals with scissors cut the edges. One hundred grams of petals pound with the same amount of sugar in the wood mortar, or as enamelware. Prepare the syrup: Dissolve in a glass of water five hundred grams of sugar mixture and bring to a boil, stirring occasionally, cook until sugar is dissolved. Then add the syrup prepared petals of rose hips and simmer for ten minutes. We are confident that you got it.