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We clean the cherries from the tail, wash them and remove the seeds (with the seed remover, it is worth buying). We put them in a stream of water (to remove the "meat" in case there is something else and we don't realize it), after which we add the sugar and the lemon peel.
Leave for about 30 minutes to leave a little juice and then put them on the fire.
After 30 minutes, add the lemon juice and let them boil over low heat until thickened. I left them a bit and they came out too strong.
At the end we add the almond essence, then we put them in jars. The composition being hot, we turn them upside down and let them cool.
Strawberry jam with lemonServings 8 jars / 1 recommended portion = 30 gr.
One of the most aromatic and appreciated jams is obviously the strawberry jam. And one of my favorites is strawberry jam with lemon. The consistency of the strawberry jam with lemon is also wonderful. Although these fruits do not have any pectin content, lemons, on the other hand, have a high content. Thanks to the pectin contained in the lemon, the strawberry jam with lemon, once cooked, gels very nicely. It's a secret that my grandmother knew well and made wonderful jams!
I could not miss such a delight, especially since my parents came to visit, bringing gifts suitable for a gourmet house. Smoked bacon, buffalo cream and & # 8230 two boxes full of the wonderful strawberries from Halmeu, Satu Mare. So today I am able to present you my strawberry jam with lemon.
OTHER RECIPES OF SWEETS AND STRAWBERRY JAM
It is important to buy carrots from the market. In the peasant, it is more fragrant and tasty.
This recipe is similar to any other jam recipe.
Method of preparation
Wash the carrots and clean them of impurities. Cut in half, then lengthwise and boil in 3 liters of salted water. When they have softened, they are removed from the salt water.
Wash the lemons and then cut them into pieces, including the peel. It is good to remove the seeds beforehand.
Mix the slices of boiled carrots with the lemon pieces and put them together to boil in a 3-liter pot with a liter of water. Add the sugar and boil the jam until it is viscous.
After boiling, when it is still hot, the jam is put in jars. To accentuate its taste, you can put small pieces of boiled carrot in the jar. Then close the jars tightly and wrap them in towels. Leave to cool for 12 hours. Do not forget to put metal jars (knives) under them so that they do not break when you put the hot jam.
When served, the jam can be decorated with mint leaves.
There is not much difference from carrot jam, only the preparation differs.
Method of preparation
Peel a squash, grate it and squeeze the juice. It should be one kilogram of carrots for which the same amount of sugar will be used.
Put the carrots and sugar, the filtered lemon juice and the grated peel in a saucepan. Put enough water to cover the ingredients and bring to a boil.
Bring to a simmer for about an hour, and when the juice has set, add the grated ginger.
Extinguish the fire and put the jam in hot jars that are left to cool completely.
For a special taste, some housewives put a can of 400 grams of pineapple, chopped walnuts or an orange.
Cherry jam / jam
To call it jam & # 8230 to call it jam ..
I know that when my mother went home she made it with syrup like I made rose jam and the jam was boiled more with the sugar ... so, as I did now, what would it be?
1 kg black cherries
650 gr sugar
3 water dogs
In a thick, double-bottomed pot, I boiled the cherries with water.
I let it simmer in its law, during which time I made a good cake (I will post it tomorrow).
When the juice has halved (leave the cherries) I added sugar.
I let it simmer for another 35-40 minutes, cleaning the foam formed from time to time. It was so good that I didn't put the lemon I was preparing to add, I didn't put it. Now ..depending on which pot you boil I have a pot which although it was quite expensive, is very good. It has a thick bottom and I don't have to mix too much when I boil something. If you do not have a thick pot, I recommend a bowl of tuci as it is just as good or if you do not stir more often after adding sugar, do not smoke jam / jam.
I kept taking out the saucer to see how thick it was after cooling, and when I thought it was ready I stopped the fire. It thickens a lot after cooling, do not boil too much.
I poured into clean, sterilized, hot jars, and screwed on the lids.
If you make larger quantities that you keep in the pantry, add a little preservative.
I got two jars of 320 plus a bowl that would reach us for two days for breakfast, with milk and butter.
After tasting what came out, I said with a grin: I like cherry jam.
And the children really liked it.)
Learn to make a bitter cherry jam
Wash the cherries, peel them and remove the seeds with a toothpick. As you clean them, put them in an enameled pan of 3-4 l, so that the juice from them is not lost. After removing the seeds, you will have about 1 kg of fruit left. Sprinkle the caster sugar over them, add the lemon juice, 2-3 cm from a vanilla stick and mix lightly.
Let them sit for 2-3 hours to let the juice, then run the pan on the fire. Boil the fruits as for any jam. Do not add water, they leave enough juice.
When the fruit floats in all the syrup, to the bottom of the pan, take the jam from the heat, gather the foam, cover it and, after it has cooled, put it in jars.
As you can see, this bitter cherry jam it does not require much effort, and the taste will surely surprise you in a pleasant way.
Wash the fruits, remove the seeds, possibly leave them in cold water to get rid of the worms, but I did not find any, so it was relatively easy :) Put them in a deep bowl, cover with sugar in depending on how sweet the fruits are but also depending on everyone's preferences. Leave it overnight, and the next day put it to boil in a large saucepan with a glass of water (because I want it to have more syrup). Boil over low heat until the syrup binds, taking the foam as needed and stirring constantly, so that it does not stick. Pour the jam so hot into the jars, put the lids on, turn the jars upside down and leave to cool. It is labeled, tasted and posed, then shared with loved ones :) :)
Preparation time: about 1 hour + time needed to leave the juice (I left them overnight)
Cooking time: about 45 minutes Servings: 2 jars of 450 g and 1 jar of 700 g.
Cherry or cherry jam, old recipe
Cherry jam or cherry jam, old recipe, simple, fast, step by step video. The fruits remain strong, perfectly candied, and the syrup is well bound, ruby, with a fantastic aroma. It does not take more than 1 hour to cook and can be kept for many years & # 128578
Let's make simple Romanian cuisine known everywhere, as our mothers and grandmothers cooked!
Currants well cleaned of leafy tails are washed well in some water and drain well, leaving them in a sieve.
We have to wash them well because they remain impure among the motions that are usually not removed, it would be a titanic job to do that too.
After making sure they are drained well, put them in a bowl and sprinkle the vanilla sugar over them.
We leave them like this until we prepare the syrup.
In a bowl with double walls, put the sugar and water and put the bowl on medium heat, stirring occasionally.
Add a little lemon juice so that the sugar does not crystallize on the walls of the bowl.
Let the syrup boil until we obtain a thick and non-cursive consistency, when we make the sample, putting a teaspoon of syrup in a plate and letting it cool.
Then we add the currants, mix lightly and let them leave their aroma, but we do not boil them too much, because we risk diluting the syrup very much, if the fruits will lose all their juice due to the long heat treatment.
But don't forget to try it along the way, putting a little jam in the plate and letting it cool to see if the syrup is well bound.
If foam forms, we take care to remove it.
Meanwhile, sterilize the well-washed jars in the hot oven and immediately fill them with hot jam.
We screw the lids on, wipe the jars well on the outside and put them in the hot oven, leaving them there until they cool, then transfer them to the pantry.
It came out very fragrant, but slightly cursive, compared to other jams, but it is quite related.
Cherry jam in sugar syrup
For me it is a completely new method, I don't know if it is more popular in the Transylvania area, because I found out that many of you, those who live in various other areas, know it and prepare for it. This variant won me over and I recommend it because: the fruits boil for a short time (except for the rainier years when the fruits are particularly juicy and you only have to boil the syrup the next day a little more) and I assume that the fruits keep more vitamins. than those cooked for a long time. Another advantage from my point of view is that it keeps a shade of color close to ripe and uncooked fruit, meaning that it is reddish but not brown or black (if the cherries are not black / bitter).
The syrup has a lovely pink hue
and you can control the consistency as you like, you must test the glass of water. If you eat it on bread for breakfast, the jar you open will keep it in the fridge and this syrup will thicken and stay on the bread (I tried). Another advantage is that it is done quickly, although in two stages, without splashing everything around. I do not recommend this criterion, but for the arguments mentioned above.
The ultimate refinement to this cherry jam is to add a little almond essence (not much because it is strongly flavored and the preparation becomes bitter if you overdo it). I divided the jam into two (at the end) and mixed the essence in half after tasting in a cup to see how I like it. Therefore, you do not have to flavor it all, it may not be to everyone's taste. I added the one with white cherries and I wasn't wrong.
I caught the information about this recipe by chance in a comment in the blogosphere, written by Oana savoriurbane.com blog, combined with my own method of lowering the syrup the next day, boiling it without fruit and thus protecting them from remaining whole. and glassy. I remembered it for the very interesting aspect, that the fruits do not have to be cooked much and the superb description: & # 8220the fruits keep their color and become glassy, candied & # 8221. My fear was that not being cooked for a long time, it could ferment in a year. She assured me that her great-grandmother Buia, consumes such sweetness even after 3 years (aged like old wine. But let's not forget that she probably kept it cold in a cellar and in her great-grandmother's time there were different fruits, from trees sprinkled I don't know, I can't taste it because I didn't have many cherries from the country anymore, I only made two jars of 800g of fruit.
1 kg of cherries / cherries (without seeds) / strawberries / etc.
1 kg of sugar
1 glass of water (maximum 150-200ml, enough to soak the sugar)
juice from a small lemon
OPTIONAL (but I recommend): almond essence & # 8211 1 teaspoon
Wash the fruits, drain them well and clean the stalks and seeds (without losing their shape).
1. In a saucepan with high walls and a large evaporation surface, boil the sugar, water and lemon juice over medium heat, which helps the fruit to retain its color. At the first boil, reduce the heat to low. In the end, the resulting syrup will have a consistency almost like homemade chocolate if you have prepared and you know. Reduce the syrup by trying from time to time as follows: drops in a glass of cold water and the drop retains its shape when it falls to the bottom, does not disperse immediately. I dropped a strand and kept it that way on the bottom of the glass. Now it also depends on the quality of the sugar, if it crystallizes on the walls of the pot, move the syrup in a clean pan before putting the fruit.
click on photos & gt & gt for ZOOM-OUT
2. Remove the pan from the heat, put in the syrup all the fruits + the juice left (this year it is in excess) and then boil them on low to medium heat for about 6 minutes. The cherries, although stony, left some juice, and after 6 minutes they looked like this:
It seemed to me more like a compote. Don't be discouraged. Turn off the heat and store overnight (not in the refrigerator) in a cool place covered with a towel soaked in cold water and squeezed vigorously. Leave until the next day. Normally, the fruit will draw the syrup and half-trust, but it will also leave some juice. I boiled the fruit syrup the next day for 10 minutes. I took out the fruit with the foamer in a porcelain bowl so that it doesn't pass, taking care to always drain the syrup from the bowl into the pan, because the cherries will be soaked with syrup. I boiled the fruitless syrup for about 30 minutes on low heat, until it dropped by almost half. I added the chilled fruits + almond essence and brought them to the same temperature, simmering them for 10 minutes. Now it looks like a glassy fruit.
3. I sterilized the jars in the oven in time for 20 minutes at 200 degrees, lying directly on the grill, and I put them in the tray from the cold metal stove on the table, to fill them. Forget the old-fashioned way of putting the knife blade under them so they don't break, the jars being cold, of course. First put a small amount to heat the jar, and then you can lift them in your hand, if it does not burn, approaching the lip of the pan, and fill. Screw on the lid and immediately turn the full jar upside down for at least 10 minutes to create a vacuum. The jars can be kept in the pantry without any preservatives, even for many years.
Liv (e) it!
I leave you recipes for jam cakes:
& # 8211 Apples with apples & # 8211 recipe of yesteryear
& # 8211 Pudding with cottage cheese and raisins
Cake recipe with cherry jam from Râureni
Today we inspire you in the kitchen with a cake recipe with cherry jam from Râureni. Good to lick your fingers and easy to prepare, the cake will conquer you immediately. And if you serve it as soon as you take it out of the oven, you will enjoy its taste a little crispy on the outside, but fluffy on the inside.
- 100 g unsalted, melted butter
- 250 g flour
- 200 g sugar
- a pinch of salt
- 6 large eggs
- lemon juice
- 1 jar of cherry jam from Râureni
How to prepare it:
In a bowl of suitable size put the flour, sugar, salt and melted butter. Mix well until you get a homogeneous content. Then add the eggs and lemon juice and mix again.
Refrigerate the dough and leave it for 30 minutes.
When you take out the dough, divide it into 6 small tart shapes.
Put the forms in the oven and leave them for about 10-15 minutes. When they have a little copper color, take them out and add 2-3 teaspoons of cherry jam from Râureni over each one.
Leave the mini tarts in the oven for another 10 minutes and then turn off the oven.
For a special taste, when you take the tarts out of the oven add a little whipped cream.
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