The most popular jams are made from raspberries, strawberries, cherries, apples. But there are a huge number of unknown bases for this sweet, tasty, rich in vitamins, minerals and trace mineral delicacies.
Pumpkin jam
For the preparation of pumpkin jam, middle-aged fruits of orange color with bright pulp are best suited. You can make jam from pumpkin alone or add various ingredients (apple, oranges, ginger, cinnamon). Consider the simplest option. Wash 1.5 kg of pumpkin, peel and cut into small pieces. Pour 100 - 150 ml of water into the pan, add the pumpkin and cook under the lid until soft. The amount of water depends on the juiciness of the pumpkin. Grind the vegetable to a puree state, you can use a blender. Add 0.5 kg of sugar, 5-10 ml of lemon juice (you can replace 5 g of citric acid), boil until the desired density and lay out in banks.
Apricot confiture with lavender
600 g of my apricots, dry, take out the seeds and cut into small cubes. It is better to remove the skin in addition. Add 0.5 kg of sugar and zest of one lemon to the fruit. Mix and put in the refrigerator for a day. At the end of this period we put on the fire and cook for 20 minutes with constant stirring. Turn off the fire, add 1 tbsp. l lavender flowers and mix.
Beetroot jam with vanilla
Take 1 kg of beets. Each root crop is individually wrapped in foil and set for 60 minutes in an oven preheated to 180 ° C. After cooling, the beets are cleaned, cut, mashed and chopped into a slow cooker. There we add 300 gr of sugar, juice and zest of 1-2 lemons; halved vanilla seed pod and 200 ml dry white wine. Mix everything and cook in the "stew" mode for 30 minutes.
Pineapple zucchini jam
There are 2 principal options for this treat: with pineapple juice or canned pineapple. If you want to get just jam, then the first option is preferable. It is best to use young zucchini. Peel and seed 1 kg of zucchini, cut and pass through a meat grinder. In a saucepan, mix the zucchini, 350 ml of pineapple juice and 500 g of sugar. Without boiling, cook for 20-30 minutes. Shortly before the end, add 2 tsp. lemon juice.
Eggplant Confiture with Chocolate and Ginger
1 kg of eggplant clean and cut into small pieces. 50 grams of ginger grate. Pour 300 ml of water into the pan and add 800 g of sugar. When the syrup boils, pour ginger with eggplant into it and cook for about an hour. At the end of cooking, add the juice of one lemon and 250 grams of bitter (cocoa at least 75%) chocolate, previously finely chopped. Constant stirring is required. When the chocolate has completely melted, grind the whole mass in a blender.
Tangerine jam
For this treat, Spanish or Moroccan tangerines are best suited. Put 1 kg of tangerines in a saucepan, fill with water, add the juice of large lemon and cook for half an hour over medium heat. Grind the tangerines together with the skin with a blender, after removing the seeds from them (if any). In a saucepan with a thick bottom we place tangerine puree, sugar (at the rate of 1 part sugar for 2 parts of puree), you can add spices (star anise, cinnamon, vanilla sugar, etc.) and cook for 20 minutes over low heat with constant stirring.
Tomato jam with apples, spices and basil
Prepared from plum-like tomatoes or cherry tomatoes. Mix 1 kg of tomatoes, cut in half, in a saucepan with 250 g of sugar and 1-2 tsp of turmeric. Let the mass melt over a fire with constant stirring and cook for 10 minutes. Grind 4 green apples in a blender, add to tomatoes. There we put 50 grams of finely chopped basil, mix and remove from heat. Let stand 3-5 hours. Then add vinegar to taste and bring to a boil again over medium heat. After 15 minutes, the confiture can be poured into banks.
Ginger jam
A wonderful tool for maintaining immunity and treating colds. Rub on a medium grater 50 g of peeled ginger root, in a small saucepan mix it with 250 g of sugar and add 125 ml of water. Boil for 15 minutes, add 1 tsp at the end of cooking lemon juice, ground nutmeg and saffron (can be turmeric) on the tip of a knife.
There are also options with the addition of apples, citrus fruits, dried apricots.
Everyone’s Banana Jam
600 gr peeled bananas cut into circles. We put bananas, 350 grams of sugar (less to taste), juice from 4 oranges and 2 lemons in a stewpan, put on a fire and cook until thick (30-40 minutes), stirring occasionally.
Jam "Lemon and Coffee"
Peel and peel the lemon and cut it into small pieces. Pour them with 0.5 liters of water and cook for about half an hour. Then add 5 tsp. ground coffee. Bring to a boil, but do not give a boil (about the same as in Turk). When the liquid is ready to boil, raise the dishes, let cool a little and set it on fire again. Repeat 2-3 times. Filter the resulting liquid through cheesecloth from lemon (you can grind it in a blender - as you like), add 0.5 kg of sugar and boil. If desired, in the process of boiling for 5 minutes, lower a sprig of mint into the liquid.
Jam "Coffee apricot with vanilla"
1 kg of my apricots, dry, remove the seeds. Grind half the fruit with a blender, cut the second into cubes. Cut the vanilla pod, put the seeds aside, squeeze the juice from 1 lemon. Grind in a mortar 4 tbsp. l coffee beans and tie it in a gauze bag. We put all apricots in a saucepan, add lemon juice and 900 g of sugar. Into the resulting mass we add vanilla pod records and a bag of coffee, mix and leave for 2 hours at room temperature. Then cook over medium heat with constant stirring for about half an hour. At the end of cooking, remove coffee and vanilla slices, but add its seeds and mix.
We have considered far from all the unexpected combinations and ingredients for making jams. But even this is enough to understand how diverse the world of this delicacy is.
