In autumn, the jars with the fragrant jam are counted. Chef Paul Siserman details for CSID how we can prepare the best jams and the list of ingredients that must not be missing.
Quince jam
Ingredients:
1.5 l water 3 kg quinces 1.5 kg sugar 2-3 vanilla pods 1-2 cinnamon sticks (to taste) juice of 3 lemons
Method of preparation:
The cans are washed, cleaned, after which they are grated (on the large side of the grater) and boiled with all the ingredients. They are left on the fire until they acquire a copper color and become translucent. They are put in a jar, which is sterilized beforehand.
Due to the content rich in citric acid and pectin, gorse have a beneficial role on the circulatory system, having antihypertensive properties.
Peach jam
Ingredients:
3 kg peaches 2 kg sugar juice of 3 lemons
Method of preparation:
Wash the fruit, remove the seeds, then cut into cubes and place in layers in a pot (one layer of peaches, one layer of sugar) and leave to macerate for about 3 hours (until the fruit softens). After that, add the lemon juice, put on low heat and boil for 30 minutes. Stir periodically.
When they are boiled, they are put in sterilized jars and placed in a stainless steel pot to avoid breaking the jar. Put the lid on and turn it upside down to avoid mold.
Plum jam
Ingredients:
3 kg plums 3 kg sugar 2 lemons 500 g walnuts
Method of preparation:
Wash the plums and remove the pits, then place them in a pot in layers (1 layer of plums, 1 layer of sugar). Leave to macerate for about 10 hours (until the skin softens). Stir from time to time. Meanwhile, in a pan, fry the walnuts, and add 1 teaspoon of pickling salt on top of them.
When the plums have soaked, they are boiled, on a low heat, and at the end, the roasted walnuts are added and brought to the boil again. It is poured into sterilized jars, which are placed in a stainless steel pot, to avoid breaking, then they are placed upside down, so that they do not mold.
Plums are known for their properties of stimulating nervous tone and fighting fatigue.
Pear jam
Ingredients:
3 kg pears 700 g sugar 2 lemons 2 vanilla sticks 1 cinnamon stick
Method of preparation:
Wash the pears and remove the skin and seeds. Put them quickly in a bowl of cold water and add the juice of a lemon to prevent them from oxidizing. Then cut into cubes and cook over high heat for about 35-40 minutes, with sugar and vanilla pods, cinnamon and lemon juice. Stir all the time.
At the end, the jam is placed in sterilized jars, which are turned upside down to avoid mold.
2023-10-31 07:18:39
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