Unusual jams. Gooseberries on a decoction of cherry leaves, fortified with vodka. Plum jam with ginger in a slow cooker

Every hostess knows. But to make jam from exotic fruits or even from vegetables are solved not all.

But it is very simple, tasty and original. Therefore, we decided to choose for you not quite regular recipes. Try and be surprised!

You will need:

7 medium sized onions
600 g granulated sugar

2 tbsp. l. white wine and 5% vinegar
2 tbsp. l. vegetable oil

Cooking:

Cut the onion into half rings and fry vegetable oil until golden.
Pour in sugar, pour in 100 ml of water and heat for small fire while stirring until the sugar is completely dissolved. Simmer on low for about 30 minutes. Pour in wine and vinegar, cook for another 10 minutes.
Let cool and put into jars.

You will need:

1 kg cherries
1.3 kg sugar

500 g carrots
1 lemon

Cooking:

Wash the cherries, put them in a colander, let the water drain. Remove the bones, add 700 g of sugar. Drain the juice, add another 600 g of sugar to it and boil the syrup.
Peel carrots. Cut carrots and lemon into slices. Put cherries, carrots and lemon into syrup. Bring to a boil, remove the foam and cool.
For the next 3 days, bring the jam to a boil, remove the foam and turn it off after 2-3 minutes.
Then pour into sterilized jars and roll up.

You will need:

For 4 persons

1 lemon

1 lime
1 melon (1.2 kg)
400 g raspberries
1 kg of granulated sugar
200 ml water

Cooking:

Wash the lemon and lime thoroughly and dry well. Remove the zest with a sharp knife and squeeze out the juice. Pour the zest with 200 g of granulated sugar and pour over the lemon juice and lime juice. Leave for 1 hour.
Wash the melon, dry it, cut it in half, remove the seeds. Cut into slices and cut off the peel. Cut the pulp into medium-sized cubes. Sort the raspberries, wash and dry on a paper towel.
Transfer the zest with sugar to a saucepan, add the remaining sugar, pour in 200 ml of water and bring to a boil. Put the melon and cook for 5 minutes. Add raspberries, cook for 5 minutes, skimming occasionally. Remove from heat and let cool.
Put it on the fire again and cook over low heat until a test for a thick thread. Let cool. Arrange the jam in sterilized jars and close the lids.

You will need:

1 kg watermelon rinds
1.2 kg of granulated sugar

1 tsp soda
1 pinch of vanilla

Cooking:

Cut off the hard green part completely from the crusts. Cut the pulp into pieces (diamonds, squares, strips) 3 cm in size and pierce with a fork in several places.
Dissolve soda in 250 ml hot water and mix with 1.25 ml of cold water. Put the pieces of crusts, cover and leave for 4 hours. Then put in a colander and rinse thoroughly.
Pour 600 g of sugar into 750 ml of water and cook for 10 minutes. Put the crusts and cook for 15 minutes. Remove from heat and leave for 12 hours. Then add the remaining sugar and cook for 3 hours. Add vanillin, cook for 3 minutes. Pour the finished jam into prepared jars and seal tightly.

5. Kiwi and lemon jam

You will need:

900 g sugar
500 ml apple juice

1-2 lemons
8-10 kiwi

Cooking:

Wash the lemon thoroughly with a brush and cut into thin slices. Put in a saucepan along with 100 g of sugar and 100 ml of water. Cook over low heat for 10 minutes.
Peel the kiwi, cut into circles and put in a saucepan along with a lemon. Add Apple juice and the rest of the sugar. Boil. Pour into a ceramic dish and leave at room temperature overnight.
The next day, return the jam to the pan, bring to a boil again and cook for 20 minutes, stirring occasionally.
Pour into sterilized jars, let cool. Then close and store in a dark, cool place.

You will need:

1 kg carrots
1 kg lemons

2 kg sugar
1 sachet of vanilla sugar

Cooking:

Wash and peel carrots. Peel the lemons. Scroll carrots and lemons through a meat grinder. Choose lemon pips.
Transfer the carrot-lemon mass to a saucepan, cover with sugar, cook, removing the foam, for about 1 hour.
Transfer to clean jars. Keep refrigerated.

You will need:

For 3 liter jars

1.5 kg zucchini
3 oranges
1 lemon
1.5 kg of granulated sugar

Cooking:

Wash the zucchini, pat dry with paper towels and thinly peel with a sharp knife. Cut each fruit in half, remove the seeds, cut the flesh into small cubes.
Wash oranges and lemons thoroughly and pat dry with paper towels. Without peeling, cut the fruit first into thin circles, removing the stones at the same time, and then cut each of them into quarters.
To prepare the syrup, granulated sugar, pour 250 ml of water, stirring, bring to a boil and cook for 10 minutes.
In the resulting boiling syrup, put the chopped zucchini and cook for 5 minutes after boiling again. Then add sliced oranges and lemon, bring to a boil and cook over low heat for 40-45 minutes. Readiness is best determined by a drop released onto a cold saucer: if it does not spread, the jam is ready.
When the jam has completely cooled, pour it into clean, dry jars and close with ordinary lids, laying tracing paper circles. Store in a dark cool place.

You will need:

3 lemons
1 kg pumpkin pulp

1 kg sugar
2 cloves

Cooking:

Cut the pumpkin pulp into equal cubes, cover with sugar and leave for 3 hours. Wash the lemons, scald, cut together with the peel, select the seeds.
Combine pumpkin with sugar, put on high heat and bring to a boil. Reduce the fire, put the cloves and cook for 30 minutes.
Remove the cloves from the finished jam. Arrange the jam in sterilized jars, close the lids. Cool down. Store in a cool place.

You will need:

Per can 0.5 l

5–6 oranges

75 ml lemon juice
10 g ginger root

For syrup:

400 ml water

400 g sugar

Cooking:

Wash the oranges, pour over with boiling water and cut lengthwise into 4 parts. Then cut each piece in half again. Remove the pulp, and cut the peel from each slice in half again.
If a orange peel thin, roll each strip into a tight roll and put on a thread, like beads. Place the "beads" in a deep bowl and fill with water so that it completely covers the peel. Leave for 3 days, changing the water regularly (about 4-5 times a day) to remove the bitterness. If the oranges have a thick peel, it should first be soaked, then the white part on the inside of the peel should be removed from each strip with a knife, and only then the strips should be rolled into spirals.
After soaking the spiral from the zest, boil 3-4 times for 15-20 minutes, draining the water each time. After each boiling, pour over the "beads" cold water.
In a wide saucepan, boil the syrup from water and sugar, dip the prepared “beads” into it, bring to a boil and cook over low heat for 20–30 minutes. Let cool.

Jam is a favorite delicacy of the sweet tooth, an indispensable winter dessert. It's nice to have a cup of hot tea with fragrant jam melt in your mouth! We bring to your attention the 5 most unusual recipes jam.

1. Red rowan jam with walnuts

AT folk medicine mountain ash is used as a hemostatic, antiscorbutic, choleretic, diuretic, diaphoretic, laxative, with beriberi, rheumatic pains, to increase the protective properties of the body.
And there is another wonderful property of mountain ash - it is an ancient amulet tree, with strong magical abilities - to protect from other people's spells, to ward off damage, to protect from the evil eye.

What do you need

1 kg of mountain ash, 7.5 cups of sugar, 2 cups of coarsely chopped walnut kernels, 3 cups of water. Peel the mountain ash collected after the first frost from twigs, rinse in cold water and put it on a sieve. Scatter the dried mountain ash on the table and lightly crush the rolling pin with a light pressure. Then put the mountain ash in an enameled or faience dish, pour over with boiling water and leave for 10-15 minutes, then put it on a sieve. Boil not very thick sugar syrup, pour the cooked mountain ash into it and cook the jam until tender, skimming off the foam from time to time. Shortly before the end of cooking, add coarsely chopped walnut kernels to the jam.

2. Lilac jam

Lilac is known for its anti-inflammatory, antimicrobial, antidiabetic, and antipyretic properties. It is used in the treatment diabetes, malaria, inflammatory diseases kidneys, with stones and sand in the renal pelvis, with bronchial asthma, bronchitis, pneumonia, catarrh of the upper respiratory tract, pulmonary tuberculosis, rheumatism, sciatica, influenza, menstrual disorders and as a heart rhythm equalizer. Lilac jam is really a man-made medicine.

What do you need

Lilac flowers - 500 g, sugar - 500 g, water - 2 cups, lemon - half. Rinse 2/3 of the collected lilac flowers with cold water, add water and boil for 10 minutes. Then squeeze lemon into the resulting mixture, cover and leave for 15-20 minutes. The juice that has stood out during this time, strain into a bowl for cooking jam, add right amount granulated sugar and boil the syrup. Grind the remaining lilac flowers with one tablespoon of sugar and lemon juice (10 drops), then immerse all this mass in the finished syrup and cook for 20 minutes from the moment of boiling over very low heat, stirring occasionally. Pour the finished jam into jars and roll up.

3. Grape jam with almonds and pink geraniums (old recipe)

This jam is brewed in Greece during the September grape harvest. Greek folk medicine has long used this delicacy as a prophylactic drug.

Pink geranium, in addition to its decorative qualities, has excellent bactericidal and antiseptic properties. It has been used since ancient times in the treatment of diseases such as diseases of the liver, gallbladder, for the treatment of pharyngitis, as well as all forms of otitis media.

Almonds are used in folk medicine for digestive disorders and impaired kidney function. sweet almond cleanses the internal organs; strengthens the brain, especially if used with nabot, strengthens eyesight, softens the body, throat, good for the chest; together with sugar it is useful in asthma, pleurisy and hemoptysis, abrasions and ulcers in the intestines and bladder.

What do you need

5 pounds (2 kg) seedless green grapes; 2 1/4 pounds (0.9 kg) granulated sugar; 7 oz (200 g) toasted chopped almonds (unsalted) 1/2 cup water; juice of 1 lemon; 4 leaves of pink fragrant geranium; 1/2 teaspoon vanilla extract(or 5 g vanilla powder). Pluck the grapes from the brushes. The weight of the grapes should be approximately 4 1/2 pounds (the ratio of grapes to sugar is 2 to 1). Rinse the grapes well and make sure all stems are removed. Place the grapes, sugar and water in a large saucepan over high heat. Bring to a full boil over high heat, reduce heat to medium and simmer, uncovered, for about one hour, or until syrup is thick enough (it should cover reverse side spoons). Stir occasionally. 15 minutes before the end of cooking, add lemon juice, vanilla and fragrant geranium leaves. Transfer the jam to a bowl and refrigerate for 30 minutes. Then remove the leaves and stir in the almonds. Roasted almonds add a wonderful flavor to the jam. Refrigerate for another 30 minutes, then spoon into jars with airtight lids. Don't close the banks until grape jam not cool down completely room temperature. Store in a dark, cool place.

4. Pine cone jam

Smoke from burning pine, according to Avicenna, "makes eyelashes more beautiful, makes them grow, prevents lacrimation, fills ulcers in the eye and strengthens vision." In Russia, it was customary to chew pine resin to strengthen teeth and gums, to disinfect the oral cavity.

In the Caucasus, many diseases are traditionally treated with jam from young pine cones. Every Caucasian hostess knows that pine cone jam helps in the treatment of diseases such as colds, flu, beriberi, throat and gum diseases, upper respiratory tract diseases (cough, bronchitis, pneumonia), bronchial asthma.

Pine cone jam is made only from young green pine cones, which can be easily pierced with a fingernail or cut with a knife. You need to collect pine cones for cooking jam in the spring, in the middle lane - this is usually the end of May. Green soft cones ranging in size from 1 to 5 cm in length are suitable for cooking.

What do you need

1st half- liter jar young pine cones (the size of a large hazelnut or a little more), 1 kg of sugar, 2 cups of water. Cones pour cold water, boil for 15-20 minutes to become soft, but not boiled. Remove with a slotted spoon, transfer to the prepared syrup (1 kg of sugar, 2 cups of water) and boil for another 20-25 minutes. Pour into sterilized jars.

5. Carrot jam with calendula

Calendula - everyone knows medicinal plant. Delicate calendula flowers successfully fight against staphylococci and streptococci. Preparations from flower baskets are used externally for the treatment of burns, long-term non-healing wounds and fistulas, for rinsing the mouth and throat with stomatitis and tonsillitis. Calendula is recommended for heart diseases accompanied by rhythm disturbance, diseases of the liver and biliary tract, peptic ulcer stomach and duodenum, gastritis, hypertension, in menopause.

Abroad, calendula is used to flavor and color cheeses, butter and its substitutes. In England and the USA, calendula is added to soups, salads and stews. Decorate with flowers festive dishes. In Latvia, calendula is part of herbal tea.

What do you need

Carrots - 1 kg, lemons - 2 pcs., Calendula (buds) - 10 pcs., Sugar - 1 kg, water - 0.5 l. Wash the carrots, peel, cut into cubes, cook in boiling water for 3 minutes. Finely chopped lemon pour water, add calendula buds and boil for 5 minutes. Put boiled carrots and sugar there, and cook over low heat until tender. Pour hot jam into sterile jars and roll up.

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Introduction:

Jams are different - strawberry, strawberry, raspberry, cherry, apricot, apple and many others. Everyone is familiar with these popular and healthy sweet foods since childhood! Every family tries to cook them more, tastier and more fragrant, so that there is something to drink tea with on long winter evenings.

But in addition to the traditional, which have become familiar for a long time, fruit and berry jams There are many varieties of this delicacy from products that are unusual for most Europeans or differ in non-standard cooking methods. These include peltya, cue, bekmes, nardek, doshab, different kinds 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 Danubian peoples (Moldovans, Gagauz, Vlachs and Romanians). It is prepared not from berries and fruits, but from their juices (if the berries are bony) or decoctions (if the fruits contain a large number of pectin, a vegetable gelling agent). The hot pellet has a liquid consistency, but when cooled, it thickens and becomes transparent, like jelly.

Kiem is a kind of jam made from fruits and vegetables, but at the same time, the amount of water for making syrup is taken as much as sugar, and sometimes more, while the fruits or vegetables themselves make up only a quarter of the volume. Therefore, the 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 juices of berries and fruits boiled over low heat. By consistency, they all resemble honey and are popular with the peoples of the Transcaucasus and Central Asia.

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

Recipes

1. JAM FROM WALNUTS

Ingredients:

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

Cooking:

Unripe walnuts are peeled, poured with cold water and left for 6 days, changing the water 3-4 times a day, until the nuts acquire dark color. After that, drain the water, and immerse the nuts in lime water and soak in it for a day, stirring occasionally.
Lime water is prepared from 0.5 kg of quicklime, which is poured into 5 liters of cold water, stirred and strained through cheesecloth.
Rinse the nuts thoroughly with cold water, then lower them into boiling water with the addition of alum (75 g of alum per 5 liters of water).
Boil the walnuts for 10 minutes, then put them on a sieve, transfer them 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, then boil the jam until tender, removing the bag of spices.

2. ROSE PETAL JAM

Ingredients:

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

Cooking:

Tea rose petals are used for jam. Cut off the lower white part of the petals with scissors, 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 in a bowl for cooking jam, pour 2 liters of cold water, bring to a boil and cook for 5 minutes.
After that, add sugar and boil the jam until tender.
In order to save natural color petals and prevent sugaring, during cooking, jam must be added citric acid.

3. JAM FROM APRICOT FLOWERS

Ingredients:

100 g apricot flowers,
500 g sugar

Cooking:

Sort out the apricot flowers, rinse and place in an enamel bowl, add sugar, pour 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 cups of water.

Cooking:

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

5. ELDERBERRY PETAL JAM WITH NUTS

Ingredients:

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

Cooking:

Pour over the petals hot water, put 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 of white iris flowers,
200 g sugar.

Cooking:

Sort the iris flowers, separate the white part, wash the flowers themselves to wash off the yellow pollen, weigh, put in an enamel bowl, add sugar, pour water and boil like apricot flower jam.

7. CLOVE FLOWER JAM

Ingredients:

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

Cooking:

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

8. DANDELION JAM

Ingredients:

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

Cooking:

Early sunny morning, when the dandelion is full of fragrant and valuable nectar, collect the heads of plants (without pedicels), lower them into water, add sliced lemon without peel and simmer for an hour. Then strain the broth, add sugar and boil for another 1-1.5 hours. Ready jam appearance, taste and smell should resemble honey.

9. YELLOW PLUM JAM

Ingredients:

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

Cooking:

Rinse ripe but not overripe plums in cold water, chop in several places with a thin wooden pin, put on a dish, cover with sugar (half the norm) and put in a cool place for 6-8 hours.
Boil syrup from the remaining sugar and water, put plums into it (together with juice) and cook over low heat for 30-35 minutes, remove from heat and leave for 5-6 hours.
After that, 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 of sugar
2-3 g citric acid,
1 g vanillin.

Cooking:

Fresh, same size grape berries immerse in hot water (80-90°C) for 1-2 minutes. To add flavor and a pleasant color, add one teaspoon of dried cherry stalks to the water. Then put the berries in sugar syrup and leave in it for 3-4 hours.
After that, bring to a boil, cook over low heat for 50-60 minutes, remove from heat, leave for a while, then boil, with the addition of citric acid and vanillin, until tender.

11. ORANGE JAM

Ingredients:

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

Cooking:

Boil oranges in their skins, 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 over 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 of sugar,
500 g raisins,
250 g walnuts.

Cooking:

Put peeled and minced oranges with peel, plum halves, sugar, raisins into a saucepan and cook, stirring, for about 1.5 hours to get a thick mixture. Then add chopped nuts, mix and cook for another 20 minutes. Arrange the finished jam in 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. rum spoons,
0.5 st. tablespoons ground cinnamon
5 g vanilla sugar.

Cooking:

It's vintage Czech recipe. Wash the plums, remove the stalks, remove the pits, pour over the 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 cork.

14. LEMON JAM

Ingredients:

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

Cooking:

Cut the rind off the lemons with a sharp knife. Boil peeled lemons in boiling water for 15-20 minutes (use water to make syrup), rinse under running cold water and leave in cold water for 10 minutes.
Then take it out of the water, divide it into slices, remove the seeds, pour in not very hot syrup and leave for a day. After that, boil the jam intermittently until cooked.

15. JAM FROM PHYSALIS

Ingredients:

1 kg of physalis fruits,
700 g sugar.

For syrup:

500 g of water
500 g sugar.

Cooking:

Release the physalis fruits from the cups, dip in boiling water and blanch for 2-3 minutes, then remove from the pan and put in a colander to drain the water.
Prepare syrup, boil for 3-4 minutes, strain and pour hot fruits in a saucepan.
Leave the fruits in syrup for 3-4 hours, covering the pan with gauze, then add 500 g of sugar, gently heat with stirring until all sugar is completely dissolved and cook at a low boil for 10 minutes.
After that, remove from heat, 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 blur upon cooling, the syrup should flow from a spoon in a dense stream.
Pour the finished jam after cooling into clean, dry jars, trying to distribute the fruits and syrup evenly, and tie with foil and parchment paper.

16. Eggplant Jam

Ingredients:

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

Cooking:

Rinse small eggplants no larger than 5-6 cm, peel. After that, prepare lime water, put eggplants in this solution, stand for 40 minutes, then rinse thoroughly in cold water and put on a sieve.
Dip the prepared eggplants in boiling water and cook for 5-7 minutes, then drain the water and cool the eggplants.
Prepare sugar syrup. Pour eggplants with hot syrup, cook for 30-35 minutes, remove from heat and soak in syrup for 2 hours.
Repeat this operation three times, then boil the jam until tender.
For flavoring during cooking, lower a gauze bag with spices into the basin, and then remove it.

17. GREEN TOMATO JAM

Ingredients:

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

Cooking:

Sort small green tomatoes, rinse with cold water, and then lower into boiling water and cook for 10-15 minutes. Drain the water, cool the tomatoes, put them in a basin, pour hot sugar syrup over them, let stand for 2-3 hours, then boil for 20-25 minutes, remove from heat and soak in syrup for 2 hours.

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

18. CUCUMBER JAM

Ingredients:

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

Cooking:

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 to the water a small amount of alum.
After cooking, the cucumbers are again immersed in cold water, then transfer to an enamel basin, add sugar, water and cook until tender.

19. Zucchini JAM

Ingredients:

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

Cooking:

Dissolve sugar and half a glass of water in a jam bowl. Boil the syrup, put in it diced zucchini, peeled and seeds.
After the zucchini syrup boils, add the lemon, cut very finely along with the peel, and cook for 45 minutes. (Lemon can also be put at the end of cooking).
To taste, this jam resembles pineapple, orange, but not zucchini.
Store like any other jam.

20. CARROT JAM WITH LEMON

Ingredients:

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

Cooking:

Wash the carrots, boil, peel, finely chop and sprinkle with sugar. With a sharp knife, remove the zest from the lemon, pour over it with boiling water and drain the water.
Cut the prepared zest and boil in sugar water for 1 hour until soft.
Lemon pulp, cut into thin circles, and boiled lemon zest, put in prepared carrots and cook until the syrup becomes thick and the carrots are transparent.

21. CARROT JAM

Ingredients:

2 kg red carrots
2 kg of sugar.

Cooking:

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

22. JAM FROM WATERMELON PEEL

Ingredients:

1 kg watermelon peels,
1.2 kg of sugar,
1.5 teaspoons of soda,
vanillin to taste.

Cooking:

Remove all edible pulp from thick watermelon rinds, remove the thin upper green rind, cut into small pieces (can be curly) and pierce each piece with a fork. Dissolve soda in a glass of hot water and mix the soda solution with 5 glasses of cold water. Put the prepared pieces of watermelon peels into this solution, close the lid and leave for 4 hours.
Put 600 g of sugar in a bowl for jam, pour 3 cups of cold water, let it boil and cook for 10-15 minutes.
In the meantime, remove the watermelon peels from the solution, rinse them several times in running water, then dip 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 peels, put on fire again, bring to a boil and simmer for 3 hours.
2 hours before the end of cooking, add vanillin to the jam.

23. JAM FROM KAVBUZ

Ingredients:

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

Cooking:

Peeled kavbuz cut into small pieces, rinse well, dry, put in hot sugar syrup, remove from heat and stand for 10 hours.
After that, boil the kavbuz syrup 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.

Cooking:

Peel the ripe melon from the skin and seeds, cut into small slices, pour vinegar so that it covers the slices, and leave for 2 days. Then take the melon out of the vinegar and boil it 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 boil the syrup until it thickens.
Pour the cooled melon with hot syrup, 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.

Cooking:

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

26. MELON IN SYRUP

Ingredients:

5 kg melons,
4 kg sugar
2 lemons.

Cooking:

Wash melons, peel and core, cut into slices about a finger thick, put in water with lemon juice and boil. Then put on a sieve or in a colander to glass the water.
Boil a thick syrup, dip a melon into it, bring it 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 of sugar,
500 g of water
1 lemon.

Cooking:

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

28. ROWAN BERRY JAM (I)

Ingredients:

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

Cooking:

Remove rowan after the first frost. After separating the berries from the branches, put them in boiling water for 3-4 minutes, then soak for 12-14 hours in running water 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 doses for 5-6 minutes with a 12-24-hour aging.

29. ROWAN BERRY JAM (II)

The ratio of ingredients as in the previous recipe.

Peel the mountain ash collected after the first frost from twigs, rinse in cold water and put it on a sieve. Scatter the dried mountain ash on the table and slightly crush the rolling pin with a light pressure, then put it in an enameled or faience dish, pour boiling water over it, leave for 10-15 minutes and put it on a sieve.
Boil sugar syrup, add prepared rowanberry 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.

Cooking:

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

31. ROSEHOVNIKOVO-ROWAN JAM

Ingredients:

600 g rose hips, peeled from hairs and seeds,
400 g of rowan fruits (better than Nevezhinsky);
1.3 kg of sugar,
1 cup water (for blanching).

Cooking:

Pour boiling water over the prepared rosehips and rowanberries, let stand for 2 minutes, and then cook in three doses until cooked with the addition of water and sugar

32. HONESTOCK JAM

Ingredients:

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

Cooking:

Boil the syrup over low heat with constant stirring. Dip the berries into the prepared syrup, bring to a boil, remove from heat and keep for 6-8 hours. During this time, the berries are well saturated with sugar syrup and will not be boiled in the future. Then put on fire again and bring the jam to readiness, boiling it over low heat for 15-20 minutes.
In the finished jam, the syrup should be clear and thick.

Note. Honeysuckle jam has pleasant taste, and the color resembles cherry.

33. SEA BUCKTHORN JAM WITH WALNUTS

Ingredients:

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

Cooking:

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

34. ACTINIDIA JAM (I)

Ingredients:

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

Cooking:

Actinidia can be used to make jam 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 cook over low heat until cooked in one go.

35. ACTINIDIA JAM (II)

Ingredients:

1 kg actinidia berries,
1.2 kg sugar
4 medium oranges

Cooking:

Cut the actinidia fruits in half, put in a saucepan, add two cups of water and boil until they become soft.
After adding sugar, juice and crushed circles of oranges, boil quickly to a certain density, 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. BARBERIS JAM

Ingredients:

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

Cooking:

Pour the washed berries with warm water and insist for 8-10 hours. Then drain the water, cook sugar syrup on it, pour the berries over it and cook until cooked (about 30-40 minutes).
Ready jam should have a pleasant sweet and sour taste and light fragrance.

37. COWBERRY JAM

Ingredients:

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

Cooking:

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

38. CORNEL JAM (I)

Ingredients:

1 kg of pitted cornelian fruit,
1.5 kg of sugar,
400 g of water.

Cooking:

For jam, it is better to take unripe dogwood fruits, which should be dipped in boiling water and held in it for 5 minutes. In large-fruited dogwood, after blanching, remove the bones.
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, removing the foam and stirring all the time.

39. CORNEL JAM (II)

Ingredients:

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

Cooking:

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

40. JAM "SURPRISE"

Ingredients:

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

Cooking:

Rinse 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 the berries with honey and cook until tender.
Pour the finished jam into sterilized jars and roll up.

41. JAM "TSAR"

Ingredients:

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

Cooking:

Select unripe, green berries, rinse them well, peel them from the stems, make an incision on each berry and remove the seeds through it. Then rinse the berries again, put in a suitable dish, layering with cherry leaves (to give a special flavor and preserve the green color), and pour cold water for 5-6 hours.
Before cooking, dry the berries on a sieve (colander), pour over the syrup and let stand for at least 3-4 hours. Then cook until ready in 2-3 doses for 5-7 minutes in boiling syrup with breaks of 5-6 hours.
After each cooking, the jam must be quickly cooled, in no case covering it.

42. JAM "EXOTIC"

Ingredients:

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

Cooking:

Wash the pears, cut into slices 0.5 cm thick, pour boiling water over it, bring to a boil, remove from heat, drain the broth and boil sugar syrup on it. Put 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. (Fruit should become translucent).
Arrange the finished jam in glass jars.

43. JAM "SUN IN A JAR"

Ingredients:

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

Cooking:

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

44. JAM "GRAIN"

Remove the peel from citrus fruits (oranges, tangerines, lemons or grapefruits), dip it in water and soak for 2-3 days, periodically changing the water so that bitterness comes out.
Then pass it through a meat grinder and cook with sugar (1:1), adding a little citric acid.

45.JAM "RASPBERRY FLAVOR"

Ingredients:

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

Cooking:

Pour raspberries with water, boil over low heat under a closed lid for 5 minutes, squeeze out the juice, add 1 kg of sugar and boil the syrup for 10 minutes. Grate 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 on fire again, add raspberry syrup, cook for another 5-10 minutes, then decompose 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.

Cooking:

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

47. QUINCIE JAM WITH WALNUTS

Ingredients:

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

Cooking:

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

48. JAM FROM THORNE

Ingredients:

1 kg of blackthorns,
1.2 kg of sugar,
2.5 cups of water.

Cooking:

Sort the blackthorn fruits, wash, blanch for 5 minutes at a temperature of 80 ° C, then chop or cut along the bone.
Prepare a syrup from 800 g of sugar and 2 glasses of water, pour it over the turn 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 that, boil the second part of the syrup from the remaining sugar and water, add this syrup to the basin with the fruits of the turn, boil for 3 minutes, stand for 6 hours and boil until tender with short breaks of 10-15 minutes.

49. JAM FROM UNripe Figs

Ingredients:

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

Cooking:

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

50. FIGS IN SUGAR SYRUP

Ingredients:

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

Cooking:

Not really ripe fruit Peel the figs, boil a little in water, drain the water. Prepare sugar syrup, cool, dip the figs into it and cook until tender for 30 minutes.
At the end of cooking, add citric acid, vanillin and, if desired, a few cloves.

51. MINT JAM

Ingredients:

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

Cooking:

Wash the mint leaves in cold water, put on a sieve, transfer to a towel and gently blot. Then pour them into a saucepan, pouring 500 g of sugar, pour a solution of citric acid on top, shake again, cover and hold for 6 hours.
Pour the remaining sugar with 1 glass of water, boil the syrup, remove the foam and pour over the leaves that have already started juice. After a 6-hour exposure, put on a small fire, 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 mulberry,
300 g sugar
1 glass of water.

Cooking:

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

53. rhubarb jam

Ingredients:

1 kg rhubarb stalks,
1.5 kg of sugar,
3.5 cups of water.

Cooking:

Cut the soft, tender rhubarb stalks across into pieces 1.5-2 cm long and rinse. If individual fibers (threads) come across on the surface of the petioles, remove them with a knife. Blanch pieces of rhubarb for 1 minute in boiling water, cool, pour syrup made from 800 g of sugar and 2 glasses of water, and cook for 20-25 minutes.
After the end of the first cooking, keep the jam for 10-12 hours, pour more thick 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,
some ginger and baking soda.

Cooking:

Wash the black radish, peel it, wash it again, grate it on a coarse grater and, having boiled it in water with soda for no more than 5 minutes, put it on a sieve. Rinse the radish with cold boiled water and squeeze lightly. Cook a thick syrup from honey and sugar.
Crush the peeled almond kernels in a mortar.
Introduce radish, almonds, ground ginger into boiling syrup and, stirring, hold it all over low heat for 10 minutes. Leave some of the ginger for sprinkling. ready jam when it is transferred to a glass jar.

55. MUSHROOM JAM

Ingredients:

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

Cooking:

Mushrooms do not lose their shape and retain elasticity and appearance, which they take after 2-3 minutes of cooking. Butter is best 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, remove the foam, then bring it to a boil over low heat.
Readiness indicator - a drop of syrup on a saucer. When it no longer blurs, but retains its shape, then the jam is ready (the mushrooms should become transparent and evenly distributed in the syrup).
Cloves should be injected after the foam has been removed.
Add nuts also not immediately, but about 30 minutes before the end of cooking.

56. FAMOUS KIEV DRY JAM

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

List of recipes:
1. Strawberry jam with white chocolate
2. Raspberry jam with hot pepper
3. Pomegranate jam with almonds
4. pear jam with bitter chocolate
5. cucumber jam with mint
6. Currant jelly with coffee
7. Mint jam
8. Jam from orange peels
9. peach jam with cognac
10. Peach jam with pine nuts
11. Lingonberry jam with honey and spices
12. Jam from yellow tomatoes
13. Plum Chocolate Jam with Cinnamon
14. Rowan jam With walnut
15. Apple confiture with vanilla and thyme
16. lemon jam cinnamon
17. blackberry jam with rosemary
18. Quince jam with nuts
19. Jam from young pine cones
20. Blackcurrant jam with cardamom
21. Watermelon peel jam
22. Cherry chocolate jam with cognac
23. Dandelion jam
24. Zucchini jam"in Greek"
25. Pear jam with spices

1. Strawberry white chocolate jam
For 1 kg of ripe strawberries 1 kg of sugar, 1 packet of jam thickener, juice of ½ lemon, 1 bar of white chocolate.
Sort the strawberries, rinse in running water, remove the sepals, dry on a towel. Cut strawberries into halves, put in a saucepan, cover with sugar, leave for 15 minutes. Add lemon juice and thickener, bring to a boil over medium heat, simmer for 15 minutes, remove from heat. Grate the chocolate on a coarse grater, add to the jam, mix. Pour the jam into sterilized jars, cool and roll up.
2. Raspberry jam with hot pepper
For 1 kg of raspberries 1.5 kg of sugar, 1 hot pepper.
Sort raspberries, but do not wash. Put the raspberries with sugar in a saucepan in layers, leave for 3 hours in a cool place. Rinse hot pepper thoroughly, scald. Raspberries with sugar two hundred to a boil, add hot peppers, cool to room temperature. Bring to a boil, cook for 15 minutes, remove the pepper. Pour the jam into sterilized jars, cool and roll up.
3. Pomegranate jam with almonds
For 1 kg of pomegranate seeds 3 kg of sugar, 3 liters of pomegranate juice, juice of ½ lemon, ½ tbsp. almonds.
Pomegranate juice pour into a saucepan, add sugar, bring to a boil over medium heat, reduce heat to low and cook for 30 minutes, remove and cool to room temperature. Repeat 2 more times. Sort the almonds, rinse 2 times with cold water, pour boiling water for 5 minutes, drain in a colander. Add pomegranate seeds and lemon juice to a saucepan, bring to a boil, add almonds, bring to a boil, cook for 15 minutes. Pour the jam into sterilized jars and roll up, wrap until completely cool.
4. Pear jam with dark chocolate
For 1 kg of pears 1 kg of sugar, 2 oranges, 100 g of dark chocolate
Wash the pears, remove the core, cut into thin slices. Wash the oranges with hot water with a brush, soak for 5 minutes in cold water, dry, remove the zest, squeeze the juice. Put pears, sugar, orange peel and juice, bring to a boil, add chopped chocolate, reduce heat to a minimum, cook until chocolate is completely dissolved, remove from heat, cool completely. Bring to a boil, cook for 15 minutes. Pour the jam into sterilized jars and roll up, wrap until completely cool.
5. Cucumber jam with mint
For 1 kg of cucumbers 1 kg of sugar, 3-5 sprigs of mint.
Rinse the cucumbers, remove the tips, cut into slices 3-5 mm thick, cover with sugar and leave for 3 hours. Bring to a boil, cook over medium heat for 5 minutes, leave to infuse for 12 hours. Bring to a boil, add a bunch of mint, bring to a boil, cook for 5 minutes, leave to cool to room temperature. Bring to a boil, cook over low heat for 15 minutes, remove the mint. Pour the jam into sterilized jars, cool and roll up.
6. Currant jelly with coffee
Per 1 liter fresh juice red or blackcurrant, 500 g sugar, 1 packet of jam thickener, 5 tsp. coffee beans.
Coffee beans fry a little in a clean, dry frying pan until fragrant. Add coffee beans to currant juice. Mix the thickener with 2 tablespoons of sugar and add to the juice. Bring the mixture to a boil over medium heat. Add the remaining sugar to it, stir the sugar thoroughly until completely dissolved and cook for 1-2 minutes at a low boil. Pour the jam into sterilized jars and roll up, wrap until completely cool.
7. Mint jam
For 1 kg of mint (leaves with stems!) 2.5 kg of sugar, ¼ tsp. citric acid or juice of ½ lemon, 200 ml of water.
Rinse the mint, remove the damaged parts, dry it on a towel, add 2 kg of sugar in layers, leave for 6 hours without stirring. Prepare syrup from 0.5 kg of sugar and water. Pour mint with hot syrup and leave for 6 hours. Bring the mint mass to a boil over medium heat, cook for 5 minutes, strain, bring to a boil. Pour the jam into sterilized jars, cool and roll up.
8. Orange Peel Jam
For 1 kg of orange peels, 1.2 kg of sugar, 1 liter of water (+ water for boiling and water for soaking), juice of 1 lemon, 1 tsp. ground ginger
Wash the oranges with hot water with a brush, cut into 16 parts lengthwise, remove the pulp (it will go to the usual orange jam), put the peels in a container, pour water and leave to soak for 3 days in a cool place, changing the water twice a day. With a knife, remove the albedo (the white part on the inside of the peel) from each piece of peel, roll each strip into a spiral and string them on a thread of 5-7 pieces. Tie the thread into a ring. Transfer the peels to a saucepan, cover with water, bring to a boil over medium heat, cook for 15 minutes, drain the water, transfer the peels to a colander and pour over with cold water. Repeat 2 more times. Carefully remove the threads. Place the peels in a saucepan, cover with water, add half of the sugar, bring to a boil, add the rest of the sugar and leave to cool to room temperature. Bring the jam to a boil, add ginger, mix thoroughly, cook for 15 minutes over low heat, add lemon juice, bring to a boil, remove from heat. Pour the jam into sterilized jars, cool and roll up.
9. Peach jam with cognac
For 1 kg of peaches, 800 g of sugar, 100 g of cognac, 1 g of ground cinnamon, cardamom and cloves.
Cut the peaches into slices, remove the pits and cover with sugar for an hour until the juice appears. Bring to a boil, skimming regularly. Add spices and cognac. Cook over medium heat for 30 minutes. Pour the jam into sterilized jars and roll up, wrap until completely cool.
10. Peach jam with pine nuts
For 1 kg of peaches 500 g of sugar, 100 g of nuts, 200 ml of water, 2 tbsp. honey.
Sort the nuts, rinse 2 times with cold water, pour boiling water for 5 minutes, drain the water, pour boiling water over and leave for 10 minutes, drain in a colander. Scald the peaches, remove the skin, remove the stones, cut into 4 parts. Prepare syrup. Add peaches to the syrup, bring to a boil, cook for 15 minutes, remove the peaches. Bring the syrup to a boil, reduce by half over medium heat. Add peaches and nuts to the syrup, bring to a boil, cook for 5 minutes. Pour the jam into sterilized jars and roll up, wrap until completely cool.
11. Cowberry jam with honey and spices
For 1 kg of cranberries 0.5 kg of honey, 250 ml of water (+ water for the first boil), 1 tsp. ground cinnamon, ½ tsp cardamom, 1 tsp lemon peel, 3 pcs. whole cloves.
Sort the lingonberries, rinse in running water, pour boiling water for 5 minutes to remove the bitter aftertaste, put in a colander. Transfer lingonberries to a saucepan, pour water, add spices in a bag, bring to a boil, cook for 15 minutes, remove from heat, remove the bag with spices. Cool the jam to a temperature of 45 ° C, add honey, mix thoroughly. Pour the jam into sterilized jars and roll up, wrap until completely cool.
12. Yellow Tomato Jam
For 1 kg tomato (only small ones are needed!) 1 kg of sugar, 3 oranges, zest of ½ lemon, 1 package of jam thickener, 300 ml of water.
Wash the tomatoes, blanch, remove the skin, cut into 4 parts. Wash the oranges with hot water with a brush, soak for 5 minutes in cold water, dry, remove the zest, squeeze the juice. Put the tomatoes, orange and lemon zest in a saucepan, add sugar, bring to a boil, cook for 15 minutes over medium heat, remove, cool to room temperature. Mix the thickener with 2 tablespoons of sugar and add to the jam. Bring the mixture to a boil over medium heat, cook for 15 minutes over medium heat. Pour the jam into sterilized jars and roll up, wrap until completely cool.
13. Plum Chocolate Jam with Cinnamon
For 1 kg of plums (pitted) 700 g of sugar, 1 cinnamon stick per liter jar (0.5 to 0.5!), 1 packet of jam thickener, 100 g of dark chocolate
Wash the plums, cut into halves, remove the stones, pass through a meat grinder. Put the mass in a saucepan, add sugar, bring to a boil over medium heat, cook for 15 minutes, remove from heat. Cool to a tolerable temperature, grind through a sieve. Bring to a boil, add chocolate, cinnamon, cook for 5 minutes. Pour the jam into sterilized jars, put cinnamon and roll up, wrap until completely cool.
14. Rowan jam with walnuts
For 1 kg of red rowan 1.5 kg of sugar, 250 g of chopped nuts, 500 ml of water.
Disassemble the mountain ash, remove the spoiled berries, rinse 2 times in cold water with your hands, rinse under running water, put in a colander. Crush completely dry mountain ash with your hands, but do not crush! Pour boiling water over the rowan, leave for 5 minutes, drain in a colander. Prepare syrup. Put the rowan in syrup, bring to a boil, cook for 15 minutes. Add nuts, bring to a boil, cook for 5 minutes. Pour the jam into sterilized jars and roll up, wrap until completely cool.
15. Apple jam with vanilla and thyme
for 1 kg of apples 350 g of sugar, juice of one lemon, 2 vanilla pods, 2 tbsp. thyme.
Wash the apples, cut into four parts, remove the core, transfer to a saucepan, bring to a boil over low heat, cook until completely softened, remove from heat. Cool to a tolerable temperature, grind through a sieve. Finely chop the vanilla and add to the puree. Bring to a boil, add sugar, lemon juice, thyme, cook for 15 minutes. Pour the jam into sterilized jars, put cinnamon and roll up, wrap until completely cool.
16. Lemon Cinnamon Jam
For 1 kg of lemons 1 kg of sugar, 1 cinnamon stick, 250 ml of water (+ water for boiling the peel).
Wash the lemons with hot water with a brush, remove the peel, cut into circles, remove the seeds. Peel from 3 lemons, carefully cut into strips, put in a saucepan, pour water, bring to a boil, drain the water. Repeat 2 times! Add lemons, sugar, water to the peel, bring to a boil over medium heat, cook for 15 minutes. Add a cinnamon stick to the jam, bring to a boil, cook for 15 minutes, remove the cinnamon stick. Pour the jam into sterilized jars and roll up, wrap until completely cool.
17. Rosemary Blackberry Jam
For 1 kg of blackberries 500 g of sugar, juice of ½ lemon, ½ tsp. rosemary, 1 packet of jam thickener.
Rinse the blackberries, peel the stalks, put them in a saucepan, add sugar and cook for 3 hours. Add lemon juice, chopped rosemary, bring to a boil, remove from heat, cool, refrigerate overnight. Mix the thickener with 2 tablespoons of sugar and add to the jam. Bring to a boil, cook for 10 minutes. Cool to a tolerable temperature, grind through a sieve. Bring to a boil, cook for 5 minutes. Pour the jam into sterilized jars, cool and roll up.

18. Quince jam with nuts
For 1 kg of quince 1 lemon, 500 g of sugar, 200 g of nuts, 250 ml of water.
Wash the quince, cut into 4 parts, remove the core. Prepare syrup. Add quince to the syrup, bring to a boil, cook for 5 minutes over medium heat, remove from heat, leave to cool for 12 hours. Repeat 2 times! Wash the lemon with hot water with a brush, cut into 16 pieces lengthwise. Sort the nuts, chop. Bring the jam to a boil, add lemon, nuts, bring to a boil, cook for 15 minutes. Pour the jam into sterilized jars and roll up, wrap until completely cool.
19. Jam from young pine cones
For 1 liter of water, 1 kg of sugar.
Collect the cones (May-beginning of June), sort, rinse 2 times, soak for 1 hour, rinse again, pour water so that it covers the cones by 2-3 cm, leave for 12 hours. Bring to a boil, cook over medium heat for 5 minutes, remove from heat, leave for 12 hours. Repeat 2 times! Cool the jam to room temperature, pour into sterilized jars and roll up.
20. Blackcurrant jam with cardamom
For 1 kg of currants 550 g of sugar, juice of ½ lemon, zest of one orange, 5 boxes of cardamom.
Sort the currants, rinse, cover with sugar and leave for 6 hours in a cool place. Transfer the mixture to a saucepan, bring to a boil, remove from heat. Cool to a tolerable temperature, grind through a sieve. Add all ingredients, bring to a boil over medium heat, cook for 30 minutes. Pour the jam into sterilized jars and roll up, wrap until completely cool.
21. Watermelon peel jam
For 1 kg of watermelon peels 1 kg of sugar, zest and juice from ½ lemon, zest from ½ orange, vanilla 1 pod, 250 ml of water.
watermelon rinds cut into cubes 1.5x1.5 cm, put in a saucepan, pour water, bring to a boil, cook for 5 minutes, drain the water into another saucepan, put the peels in a colander. Prepare syrup in drained water. Pour the crusts into the syrup, bring to a boil, cook for 45 minutes. 15 minutes before the end of cooking, add lemon and orange zest, crushed vanilla and lemon juice. Pour the jam into sterilized jars and roll up, wrap until completely cool.
22. Cherry chocolate jam with cognac
For 1 kg of cherries 550 g of sugar, 100 g of dark chocolate, 50 ml of cognac.
Wash the cherries, sort them out, remove the pits, pour cognac for 3 hours. Pour the cherry with sugar, mix, leave for 1 hour. Bring to a boil, simmer for 5 minutes on low heat, remove from heat, leave for 12 hours. Bring to a boil, reduce heat to low, add finely chopped chocolate, cook for 15 minutes. Pour the jam into sterilized jars, cool and roll up.
23. Dandelion jam
For 1 kg of dandelion inflorescences (May-beginning of June!) 1 kg of sugar, 2 lemons, 500 ml of water.
Rinse the inflorescences 2 times with running water, add water and leave for a day in a cool place. Squeeze the inflorescences with your hands, transfer to a saucepan, add water, bring to a boil and cook for 15 minutes over medium heat. Chop the lemons in a blender into a pulp. Add all ingredients to a saucepan, bring to a boil, cook for 15 minutes, cool, strain, bring to a boil, leave to cool completely. Pour the completely cooled jam into sterilized jars and roll up.
24. Greek squash jam
For 1 kg of zucchini 2.5 kg of apples, 3 oranges, 1 kg of sugar, 1 cinnamon stick, 2 cardamom pods, 1 star anise.
Wash the zucchini, remove the peel, cut into 2x2 cm cubes. Wash the oranges with hot water with a brush, soak for 5 minutes in cold water, dry, remove the zest, squeeze the juice. Wash apples, peel and core, cut into cubes. Put everything in a saucepan, add juice, mix, add sugar, bring to a boil over medium heat, cook for 5 minutes, add spices, cook for 45 minutes, remove spices. Pour the jam into sterilized jars, cool and roll up.
25. Pear jam with spices
For 1 kg of pear 750 g of sugar, 1 cinnamon stick, 3 clove buds, 1 star anise, 0.5 l of water.
Wash the pears, remove the stems. Prepare syrup. Put the pears in syrup, bring to a boil over low heat, cook for 15 minutes, remove from heat and leave in a cool place. Bring to a boil again over low heat, cook for 5 minutes, remove from heat and leave in a cool place. Repeat twice a day for 5 days! Bring to a boil, add spices, cook for 5 minutes, remove from heat and leave in a cool place. Repeat 2 times! Pour the jam into sterilized jars, cool and roll up.

Cooking jam has long ceased to be both a necessity and a way to save money. Now it is rather a kind of culinary hand-made with a retro touch. And also a way of self-expression and pleasant leisure, which is becoming more and more popular. Small elegant jars, signed and equipped with multi-colored “caps” of crawling, then delight the eye, like the quintessence of summer, country abundance,.

Secrets for excellent results

To enjoy boiling jam, you need to cook it a little bit, on the hunt, and not in huge basins. After all, the goal is to make just a few jars of exclusive treats. In addition, try to choose recipes with a twist so that the process is accompanied by an element of expectation of what will come of it. Even favorite and long-tested recipes can be diversified with aromatic herbs, spices, lemon slices, orange peels or nuts. It is very cool to add cardamom, vanilla, star anise and cinnamon to the jam, as well as different combinations these spices with coffee beans.

Prepare everything you need in advance: pick up interesting recipes, prepare washed sterilized jars and lids, an enameled bowl or basin. Cooking utensils should be wide and spacious so that berries and sugar occupy about half the volume in it.

Sugar can be used the most common, white. And you can special, mixed with pectin. It's called "jam sugar". It needs to be added twice as much as regular sugar, and the jam is less sweet. At the same time, the pectin that it contains binds the components when heated and the jam thickens easily. There is also sugar for marmalade, to get jam it is put even less - only 330 g of sugar per 1 kg of berries. The delicacy is even thicker and even less sweet, but dietary. Yes, and you need to cook it in one go, no more than 5-10 minutes after boiling. But pectin has a slightly noticeable aftertaste. We encounter it, for example, when we try Finnish jams. Since this is an amateur, in our recipes all proportions are given for ordinary granulated sugar.

Apricot jam with almonds and thyme

Apricots - 1 kg

Sugar - 600 g

Oranges - 2 pcs

Fresh thyme - 1 bunch

Almonds, peeled - 1 cup

Sprinkle pitted apricots with sugar. Add grated zest from two oranges and Orange juice. Pluck the leaves from 4-5 sprigs of thyme and set aside, tie the rest of the thyme in a bundle with a thread, put in a bowl with apricots and leave for several hours until the apricots give juice.

Put the jam on the fire, bring to a boil, pour in the same almond kernels and cook over low heat for 5 minutes, removing the foam. Then set the jam aside for three hours. Bring back to a boil over low heat and simmer for 5 minutes. Repeat the same for the third time. At the end of cooking, add thyme leaves, and, on the contrary, remove the bundle tied with threads. Pour hot jam into small sterilized jars, making sure that each gets approximately equal parts of almonds, apricots, and fragrant syrup with thyme.

It's exquisite amber jam so nice to open winter evening when you almost can't believe that summer really happens!

Spicy plum jam with star anise and cloves

Plums - 1 kg

Sugar - 0.5 kg

Carnation -2pcs

Cinnamon - 1 stick

Badyan - 2 stars

My plums, divided into halves, freed from stones, placed in a saucepan or basin. We break the cinnamon stick into several parts, leave the anise and cloves whole, add to the plum and all together we fall asleep with sugar. We leave to start up the juice - for about 2 hours. Then we put the basin in the oven, heated to 150 degrees and heat until the jam boils. We take it out, remove the foam, return it to its place. We simmer for an hour and a half, occasionally stirring and removing the foam.

Pour the jam into sterilized jars. We make sure that the spices get into each. It does not matter if the set of spices is different and star anise and cinnamon fall into one jar, and cloves and star anise into another. Thanks to this, you will feel a slightly noticeable difference in flavor when you open the jars. In any case, the spices in this jam additionally guarantee its excellent storage.

Cherry jam with lemon slices

Sweet cherry - 1, 3 kg

Sugar - 1 kg

Lemon - 1 pc.

Cherry is better to choose white or pink. It must be washed and the bones removed. Then, putting the berries in a basin, cover with sugar and leave for a while to let the juice flow. Now we heat them, bring to a boil, boil over low heat for five minutes, removing the foam, and let them rest. From time to time we shake the basin with jam so that the berries are evenly immersed and soaked in the cooling syrup. After cooling, add the lemon, cut into circles directly with the crust, bring to a boil and cook again - five minutes. For the third time, we cook longer, for 10 minutes, and immediately lay it out hot and roll it up. This is an unusually elegant jam, because lemon circles look very attractive among amber berries! In addition, it is not as cloying as other varieties of jam with cherries.

Cherry jam with nuts and vanilla

Cherry white or pink - 1 kg

Nuts to choose from (hazelnuts, cashews, pine nuts, walnuts, almonds) - 0.5 kg

Sugar - 1 kg

Water - 350 ml

Lemon - 1 pc.

Vanilla - 1/3 tsp

You will have to tinker with this jam, since you need to get the seeds from the berries, and put a piece of nut in their place. For jam, it is better to take dense meaty white cherry. Jam from it turns out transparent, amber-pink! We wash and sort the berries, leaving only those that are not damaged. Cut the nuts into pieces the size of a cherry pit. Any will do: hazelnuts, cashews, cedar, almonds. They shouldn't be fried. We put the stuffed berries in a basin in which we will cook jam.

Now, in a separate enameled bowl, we prepare a syrup of sugar and water, stirring it so that the sugar does not burn. When the syrup boils, set it aside, cool a little and fill it with cherries. They should stand for 3 hours in syrup and soak in it. Then put the bowl with berries on the fire and bring to a boil. Cook, periodically shaking the basin so that the berries are covered with syrup, over a very low heat. We remove the foam as soon as it forms. We do not give jam to boil strongly. It will be ready when the syrup thickens a little and the berries become almost transparent. At the end, add lemon juice and vanilla, bring to a boil again and, removing from heat, immediately pour into sterilized jars.

Strawberry orange jam

Strawberries or wild strawberries - 1 kg.

Sugar - 0.5 kg.

Orange - 1 pc.

It is better to choose small strawberries, or at least select the same size. Any strawberry will do, strong. Sprinkle it with sugar and leave for 3 hours. My orange, cut into rings, and then into segments (along with the peel).

Add pieces of orange to strawberries with sugar, put everything on low heat, bring to a boil, remove foam, cook for 5 minutes. Remove from heat, let rest for 6 hours, then bring to a boil again and cook again for 5 minutes. Let stand again and cook again.

After the strawberry-orange jam is boiled for the third time, pour it into jars. Such a triple heating is necessary so that the berries remain whole, not boiled, and the syrup is not too liquid. And orange segments give an interesting citrus note and make the jam unusual.

Chocolate coffee cherry

Cherry - 1 kg

Sugar - 0.5 kg

Instant coffee - 1 tbsp. l.

Cocoa - 1 tbsp. l.

Chocolate - 100 g

Lemon juice - 1 tbsp. l.

Cherry liqueur - 3 tbsp. l.

Pectin - 20 g

You will definitely fall in love with this version of cherry jam as soon as you try it. He has the most exquisite taste!

Cherry must be sorted out, washed and cleaned of sticks and seeds. This can be done using special device or use a hairpin or paperclip. Grind the peeled cherries a little, but so that pieces remain. I do this in blender, with a short press. Now we fill the cherry with sugar and leave it to let the juice go.

After an hour, we begin to heat the cherries, stirring gently so that all the sugar dissolves. When the berries with juice warm up, gradually add grated dark chocolate, coffee and cocoa powder there, stirring. We strive to dissolve everything in the juice, bring to a boil and cook for 5-6 minutes. At the end, without removing from the heat and stirring, we successively add pectin, which will give the jam a jelly-like consistency, then lemon juice is a preservative and acidifier. Cook for a couple more minutes, turn off the heat, pour in the liquor and, after mixing thoroughly, immediately lay out the jam in sterilized jars. We roll it up, turn it upside down, as we did with strawberries in own juice and wrap tightly in a blanket. We leave it like that for the night.

Raspberry five-minute with cognac

Raspberries - 1 kg

Sugar - 0.8 kg

Cognac - 50 gr

Gelatin - 1 tbsp.

Raspberry jam is especially capricious. This beautiful and tender berry is easier to spoil than to cook from it. good jam. But this recipe is great!

We sort out the berries, relieving them of the stalks, twigs and leaves. Don't wash! Pour the berries with sugar, grind with a blender, pour in the cognac and mix with it. AT warm water soak the gelatin until it swells (the proportions are written on the package). Then bring the water to a boil, stirring so that the gelatin dissolves without residue. Put the raspberry mass in a high enamel pan. Then put it in a large pot of water. The water level in the outer pot should be about the same level as the jam in the inner pot. We heat up raspberry jam in a water bath. Bringing the water to a boil, heat for 5 minutes, removing the foam, then add the dissolved gelatin, mix and heat for another 2 minutes. Then we take the pan out of boiling water and put the jam in sterilized jars, roll it up, turn it over with a lid, wrap it up. It must be stored in a cool dark place.

Gooseberries on a decoction of cherry leaves, fortified with vodka

Gooseberries - 1 kg;

Sugar - 1 kg;

Cherry leaves - 100 g;

Citric acid - 1 tsp;

Vanilla sugar - 1 sachet;

Vodka - 50-60 ml.

Gooseberries for this jam are better to take hard and unripe. Wash the berries thoroughly, cut off the tips. Carefully cut the side of each berry and remove the seeds with a hairpin or paper clip. Put the gooseberries processed in this way in a spacious bowl, fill with cold water and refrigerate overnight. Then drain the water and let it drain, throwing the berries into a colander.

Wash the cherry leaves, put in a saucepan, pour in a liter of water, add citric acid and bring to a boil over medium heat. Then reduce the heat, let it boil for another 5 minutes and strain the broth. cherry leaves will give green color, as well as a subtle flavor nuance of jam, will make it fragrant and completely different than traditional jam from gooseberries.

Pour sugar into the cherry broth, return the pan back to the fire and, stirring until the sugar dissolves, bring the syrup to a boil. Add vanilla sugar, vodka and stir until sugar dissolves.

Pour the gooseberries with this syrup and let them brew for about 15 minutes. Vodka will not allow the berries to boil. They will stay intact, very beautiful! And all the alcohol will evaporate when boiled.

Bring the berries in syrup to a boil and simmer for 10 minutes over low heat. Pour hot jam into dry sterile jars and seal tightly.

Experiment and give jam to friends. This is so nice!