home Calculators What does lime water do for jam? Apricot jam cooking recipes: apricot jam with lime, from small apricots. Armenian recipe for pumpkin jam

What does lime water do for jam? Apricot jam cooking recipes: apricot jam with lime, from small apricots. Armenian recipe for pumpkin jam

A sweet delicacy that will surprise your guests and please your family can be made from pumpkin. To make the dessert tasty and look good, follow a few simple recommendations. Sprinkle the crushed pumpkin with sugar to release the juice. This will make the jam richer and cook faster than adding a large amount of water. Don't be afraid to experiment - use cinnamon, cloves, cardamom or nutmeg as an additive to jam. Spices will add piquancy to the jam and ensure its good preservation.

If you want the pumpkin cubes to maintain their integrity, you will have to bring the jam to a boil several times and cool completely. Jam of a homogeneous consistency is easy to cook without such a procedure.

Pumpkin and lemon jam

You will need:

1 kg of ripe pumpkin;
1 kg sugar;
4-5 sprigs of dry cloves;
4-5 peppercorns;
2-3 large lemons

Cut the pumpkin into cubes and add sugar, leave for 3-4 hours (overnight is possible) to release the juice. Boil the pumpkin in syrup with spices for 20-30 minutes. Peel the lemon and remove the white part. Grind the rest of the zest and pulp in a blender. Add the lemon a few minutes before it is ready and then remove the jam from the heat. Cool the jam slightly and place in sterilized jars. The lemon in this recipe can be replaced with oranges.

Pumpkin jam with sea buckthorn

You will need:

1 kg pumpkin;
1 kg sugar;
glass of sea buckthorn

Wash the sea buckthorn and mix with pumpkin pieces. Add sugar to the mixture and leave for several hours. Cook the jam for 30 minutes, after which it can be put into jars.

Pumpkin jam with dried apricots

You will need:

1 kg pumpkin without rind;
2 lemons;
nutmeg;
2 glasses of water;
300 grams of dried apricots

Rinse the dried apricots, cut into small cubes and cover with water. Dried apricots should soak for at least 30 minutes. Add sugar to the dried apricot water and prepare a clear syrup. Cut the lemon into slices and the pumpkin into cubes. Cook pumpkin with lemon in syrup until soft. 2 minutes before readiness, add nutmeg to the jam. Cool the jam a little and put it in jars; it will be completely ready a week after infusion.

Features and properties of pumpkin

Not everyone loves pumpkin, although it occupies one of the leading places in terms of usefulness. Some people are put off by the slight smell of the vegetable, but the jam has a pleasant aroma. Housewives prefer to make pumpkin jam not only because of its taste, but because of its beneficial properties. Specifically, raw vegetables:

contains carotene, which has a positive effect on vision,
consists of micro- and macroelements, as well as vitamins,
removes excess fluid from the body,
stimulates brain function,
speeds up metabolism.

Preparation of products

To make jam quickly, it is recommended to select fruits that are not too ripe. They are peeled and seeded, cut into sticks, slices or cubes. The housewife often grates pumpkin on a coarse grater. You can add flavor and aroma by adding citrus and sour berries.

Step-by-step recipes

Below are simple step-by-step recipes that even novice housewives can handle perfectly. The cooking process is similar to canning melon, but it also has its own characteristics. Whatever recipe the hostess chooses, it will turn out delicious.

Armenian recipe

To prepare Armenian pumpkin jam, you need to take 1 kg of peeled pumpkin, 1 kg of sugar, a small package of vanillin, 500 g of slaked lime, 400 ml of water and 5 liters of cold water.

The process of preparing an Armenian recipe consists of the following steps:

peel and cut the pumpkin,
place the lime in a ceramic pan, add 5 liters of water,
mix and leave for 4 hours in a dark place,
strain the resulting solution through cheesecloth, add the pulp, leave for 30 minutes,
rinse the pieces of pulp,
boil clean water, blanch the pumpkin for 5-6 minutes, remove and cool,
add syrup to the cooled pulp, leave for 6 hours,
cook for about 30 minutes, cool, cook again,
When the jam boils for the fourth time, add vanillin and pour into jars.

With apricot

Juicy and tasty jam is obtained thanks to the combination of apricot and pumpkin. In this situation, the housewife needs 500 g of pumpkin, 300 g of apricot, 1 lemon, 600 g of sugar, and a pinch of nutmeg.

The delicacy is prepared as follows:

cut the pulp, peeled and seeded, into cubes,
remove the pits and divide the apricots into halves,
Place fruits and vegetables in a bowl, add granulated sugar, mix and leave to release juice,
grate the lemon zest, squeeze out the juice,
add zest to the fruit and vegetable mixture, put on fire, boil and cook for about an hour,
at the end add nutmeg and lemon juice, mix well and pour into sterilized containers.

Nuts are often added to pumpkin jam, which are found in any kitchen. If this option is attractive, for preparation you will need 1 kg of pumpkin, 1 kg of granulated sugar, 2 glasses of water, a glass of walnuts and lemon.

To prepare, the housewife needs to do the following:

cut the pulp into pieces,
boil syrup from water and sugar, pour it over the vegetable, cool,
strain the syrup, boil and pour in the pulp again, repeat 4 times,
boil the pumpkin in syrup for the last time for 5 minutes,
As soon as the jam has cooled completely, add lemon cut into small slices and chopped nuts, and roll up.

With zucchini

Another delicious and popular recipe among housewives is jam with the addition of zucchini. To prepare, you need to take 1 kg of pumpkin, 1 zucchini, 1.7 kg of granulated sugar, 1 lemon, 180 g of raisins, 140 g of dried apricots and 400 ml of water.

The final result will definitely please you with its excellent taste if you prepare the jam like this:

wash the dried fruits, pour boiling water over them and leave for a quarter of an hour,
wash and peel the vegetables, peel off the lemon zest, grate,
mince lemon, zucchini, pumpkin and dried apricots,
pour the resulting mixture into the zest, raisins and sugar,
gradually heat, stirring well, boil for 30–40 minutes,
it is important to ensure that the mass does not burn to the bottom of the container,
After thickening, pour into sterilized jars and roll up.

In conclusion, it is worth adding that properly prepared jam will delight you with an unusual taste in winter. At the same time, the most valuable substances for health will be preserved.

This is facilitated by short cooking, which consists of several stages. Cinnamon, vanillin or cloves are often added to add flavor. To make the delicacy thicker, it is better to grate the pumpkin. To make delicious jam, you need to use unripe pumpkins. The acidity is provided by the use of berries.

Source: gryadki.com

Armenian jam - 9 types of Armenian jam

According to statistics, Armenia lives under sunny skies 230 days a year.

Elastic pieces of quince are the same fresh fruit, but as if by magic, it has lost its astringent stubbornness during the cooking process. The grains that make up the quince flesh, which is unyielding in its raw form but has matured in conjunction with sugar, crunch cheerfully in your teeth, bringing you back to summer. Sugar, however, is not too much: the jam can be eaten with spoons - and even without tea.

From white mulberry

In July, Armenia is covered with white mulberries: you just have to stand under a tree, open your mouth and wait for the berry to fall there. In the case of this jam, there is no need to wait: the percentage of berries in it is close to 100. The jam captivates mainly with its delicate marmalade-like consistency. Sweet and picturesque, it is suitable as a sauce for ice cream or other dessert. Why not pour freshly brewed tea into a thermos, take a jar of white mulberry jam with you and go on a picnic!

From white cherry

Who doesn't get excited about the cool ball of white cherry rolling across the tongue? Of course, you can’t roll the berries from this jam: all the seeds were taken out of them for complete serenity of absorption. But even after this they retained the June collected consistency. The taste and aroma of this jam are very subtle, devoid of expression, but not devoid of nobility, like that of fresh cherries.

This jam is the case when the center of your voluptuous attention will be not the fruit, but the syrup. The point is not that the fruits are not good, but communication with them is somewhat complicated by the stone, which makes up a fair part of the fruit. This is why the efficiency of eating jam is greater if you focus on the syrup. Moreover, the refreshing dogwood sourness is preserved in it.

Whole fig fruits that have perfectly preserved their shape turn out to be a real treat when bitten: behind the barrier of elastic skin hides the continuous tenderness of the core - fig seeds that have lost their crispness and acquired homogeneity. Traditional Armenian jam, which is not a shame to serve as a dessert after the most highly artistic dinner.

From walnuts

It is impossible to describe the taste of walnut jam to someone who has never tried it. One thing can be said: this is what a true Armenian legend looks like. Having bitten into one such ball, you immediately understand why it’s legendary: just as you couldn’t imagine it before, now you can’t forget it. An excellent dessert or addition to dessert: picturesque, moderately sweet, with a fascinating complexity in taste.

Most of the editors considered tasting this sample almost a feat. Imagine our surprise when the pumpkin pieces reminded us of a delicious candied, slightly melted piece of ice. We could not imagine that such an ennobling metamorphosis could happen to an ordinary pumpkin, but the stronger our admiration for the genius of Armenian cuisine.

From eggplant

In Armenian cuisine, eggplant is famous for its exploits not only in the field of salads, appetizers and hot dishes. It is used to make candied nut rolls, but its main sweet purpose is to become jam. For this sample, young eggplants were selected that, upon contact with sugar, turned almost black, oozing with sweet syrup, hard like marshmallows on the outside and soft like jelly on the inside.

From rose petals

An iconic oriental jam in extremely successful execution. Its smell may not seem strong enough to some, but the less similar it is to perfume, the more natural the product is. At the same time, the subtle aroma of roses still promises a lot: in a light, almost weightless syrup, translucent rose petals are woven into a pattern, leaving a long and pleasant memory of themselves in the mouth.

Source: www.foodcafe.ru

Pumpkin jam for the winter: the best recipes

If you love pumpkin, be sure to prepare a few jars of delicious jam for the winter. Pumpkin jam can be placed on a festive table, added to boring porridge or a lush homemade pie - it’s appropriate anytime and anywhere. And different cooking methods in combination with various fruit additives will allow you to choose the most delicious and simple recipe for your family and guests.

Quick pumpkin jam “Five Minute”

As you can guess from the name, the jam is cooked for only five minutes. In addition to the fact that you don’t have to stand at the stove for several hours, the “Five Minute” has a number of advantages. A short cooking time allows you to preserve a lot of the beneficial substances of the pumpkin, the pieces do not boil over, remain intact, and the taste remains as close to natural as possible.

sugar 1 kg,
pumpkin 1 kg,
lemon juice - 2 teaspoons.

Peel the pumpkin, rinse, remove seeds and dry.
Cut the pumpkin into small cubes, place in a cooking container, sprinkle sugar on top,
Leave the pumpkin with sugar for 2-3 hours - it will give juice,
Place the pumpkin in the syrup on the fire, stirring slowly, bring to a boil, and leave to simmer for another five minutes. If foam forms, it must be skimmed off.
After cooking, add lemon juice to the jam. You can add citric acid if it is absent.

Pumpkin jam with lemon and orange

This delicacy will definitely not leave anyone indifferent. The jam has a bright citrus aroma. Pumpkin jam with lemon and orange is best prepared cold to minimize processing of the vegetable and preserve all the benefits of vitamins.

pumpkin – 950 g,
lemon – 1-2 pcs.,
orange – 2 pcs.,
sugar – 1.7 kg (can be reduced or added to taste),
citric acid (optional).

Lemons and oranges must be peeled from the zest and white part, separated from the seeds,
Grind together with the peeled pumpkin in a meat grinder,
Pour everything into an enamel bowl and sprinkle sugar on top. Leave for 1 hour until the sugar has completely dissolved.
Let it cook on the stove until it thickens. If you add citric acid, it is better to do this at the cooking stage. For this amount of citrus fruits, one tablespoon will be enough.

Place the finished jam into prepared jars, roll up and cover overnight. Then send to a dark, cool place. If you don’t want to wait until winter, after 7 days you can safely try and treat your loved ones with jam.

Fragrant pumpkin jam with dried apricots

Fragrant dried apricots are a source of healthy acids, potassium, iron, phosphorus, perfectly saturate and replace harmful sweets. When added to pumpkin jam, in addition to its benefits, it creates an unusual taste effect.

Rinse the pumpkin well, peel and cut into small cubes, approximately 1*1 cm. Cut the lemon into 4 slices, each of which is cut into slices across along with the peel. Chop the dried apricots, pour 350 ml of boiling water, leave for 20 minutes,
Drain the water into a separate container, put on fire, add sugar and cook until syrup is obtained.
Pour pumpkin, dried apricots, lemon, and anise stars into the syrup. Place on the fire and cook until the vegetable becomes soft. It will take about 45 minutes,
2 minutes before readiness, add pectin with a teaspoon of sugar.

Divide the finished jam into jars and refrigerate for 7 days. During this time, the jam becomes saturated with the taste of dried apricots and is very reminiscent of apricot.

Jam with pumpkin and apples

Autumn is always rich in harvests; apples and pumpkins ripen in huge quantities, making it an excellent time for culinary experiments. Cooking does not require special skills, and this delicacy is eaten quickly and with pleasure.

pumpkin – 1kg,
apple – 1 kg,
lemon – 2 pcs.,
sugar – 500 g (more for those with a sweet tooth),
apple juice – 110 ml,
cinnamon – 1 teaspoon.

The pumpkin must be prepared, cut, pour water (about one and a half glasses) and cook for 15 minutes,
Add pre-chopped apples and lemon juice, two if desired.
Everything should boil for about 10 minutes,
A few minutes before it’s ready, add cinnamon and sugar and stir.
Sterilize the jars, pour jam into the jars, roll them up and place them upside down on a towel.

After 12 hours you can put it away for storage. Opened jam is usually kept in the refrigerator.

Making pumpkin jam in a slow cooker

Pumpkin jam prepared in this way is soft in texture, but at the same time retains all the benefits of an autumn vegetable. Cooking time is significantly reduced, and there is no need to wash enamel pans for a long time afterwards.

pumpkin – 1kg,
sugar – 1kg,
lemon juice (acid) – 1 teaspoon.

Grate the peeled pumpkin. For taste, you can add crushed lemon or orange peel at this stage,
Place the pumpkin in a slow cooker, sprinkle sugar on top and turn on the “Stew” mode. As a rule, this regime lasts 2 hours. There is no need to stir, but a few minutes before the end of the program add citric acid,
Afterwards, put the jam into jars, clean and dry, then close them with lids. Cover with a warm blanket and let stand until morning. The jars can be stored in the pantry.

For this recipe, it is better to choose a ripe, bright orange pumpkin. If during the cooking stage the pumpkin is not cooked well and large pieces remain, you can use a blender and chop it.

Many of us like pumpkin porridge, but not everyone knows that you can cook delicious things from pumpkin jam. Having tasted the dish, they will say about it - you will lick your fingers. - this is a real storehouse of vitamins, nutrients and microelements. The product strengthens blood vessels, the heart, and helps in the treatment of the gastrointestinal tract.

We offer the reader an excellent recipe for pumpkin jam in Armenian. The dish is simple. This delicacy will be an excellent dessert. Jam can be eaten with tea, added to desserts, poured over ice cream, and the delicacy will also be delicious with flatbreads.

It will take a little time to prepare. The main thing is to cook in a good mood so that the pumpkin jam is sweet, tasty, aromatic, and looks appetizing.

Armenian pumpkin jam recipe

For preparation we need the following components:

- 1.5 kilos;
sugar - 1.5 kilos;
ordinary water - 600 grams;
vanillin - 3 gram sachet.

The dish is prepared within 18 hours.

It is curious that according to the Armenian recipe, the pumpkin must be soaked in lime water. This is necessary so that it retains its delightful orange hue and the dense consistency of the pieces. Soaking is not harmful to health.

Prepare lime water. Add 2 liters of water to the container, boil, mix with 300 grams of quicklime, and then add another 2 liters and cool. The mixture should sit for 8 hours. Drain off the top of the solution.

The pumpkin is cleaned and cut into pieces of any shape, preferably small ones. Dip the pumpkin into the lime mortar and leave it for half an hour. We take out the pieces using a slotted spoon and let them drain. Fill with water and cook. After it boils, cook for 5 minutes over low heat.

Pour water into a saucepan and cook sweet syrup with sugar from it. Pour the prepared syrup over the pumpkin pieces and leave to steep for 6 hours so that the delicacy is soaked. It is recommended to leave the pumpkin in the syrup overnight.

Now let's make jam. Place the pan on the fire for 30 minutes, stir. Cool for 4 hours. We repeat the steps 2 more times. During the last cooking, pour vanillin into the jam, mix, and place in jars. We store them in a cool place.

The delicacy can be prepared from an ordinary pumpkin without soaking it in the solution. You can make jam at any time of the year, because you can simply freeze pumpkin in pieces. The dish turns out beautiful, with a delicious smell and excellent taste.

IN Apricot arena can be considered an exquisite delicacy. Cooking it is troublesome and difficult, but the result, admiration for the skill of the hostess, will be a pleasant reward for you. Apricot is a rather delicate fruit, so you should make jam from freshly picked fruit. The fact is, apricots, the longer they sit, the softer they become, and the apricot jam, the recipe for which we will provide, should be made from whole and beautiful berries, and not broken ones.

Ingredients for apricot jam according to our recipe

For apricot jam we will need lime to make lime water. We should put apricots there. There they will be fixed and will not fall apart during the cooking process.

Apricots – 1 kilogram.

Granulated sugar - 0.8 kilograms.

Water - 1 glass - 250 grams.

Unslaked lime – 200 grams.

Water for soaking apricots – 4 liters

Preparing lime water for apricot jam

To prepare lime water, we need to take an enamel pan, or even better, a plastic bucket or basin. We dilute lime there and stir well. Let the water sit for about an hour, try to stir from time to time. For the last 20 minutes, let it sit and pour into another container, also preferably plastic. Throw away any remaining lime.

How to prepare apricot berries for jam according to our recipe

Before preparing jam, you should tear off dense, not loose fruits, even almost ripe ones. Well-ripened berries will be soft, but unripe ones will not give such aroma and color.

Carefully, with a very sharp knife, cut along the hollow, about 1 centimeter, and with a crochet hook or hairpin, pull out the bones. Try not to destroy the fruit.

The next step before preparing apricot jam is peeling. You should have water in a saucepan on the stove and boiling. Take two or three berries, put them in a colander and carefully lower them into boiling water, and immediately take them out. We pry the skin with a sharp knife and it peels off easily. So gradually you need to peel all the apricots for jam. Place the peeled apricots in lime water. They should stay there for about two hours.

How to prepare pits for apricot jam

While the apricots are in the lime, split the pits, pour boiling water over them, and carefully remove the brown skin, try not to damage the integrity of the pit.

Preparing for cooking apricot jam, recipe with lime

— Let’s prepare a bowl of clean water and put the apricots there. Rinse the berries two to three times. Then, very carefully, we take each fruit and push the prepared, peeled seed inside.

- Prepare the syrup. Pour sugar into the water and bring to a boil. Remove from heat.

— Dip the berries, one at a time, into the syrup.

- Let's put it on fire.

Apricot jam recipe - the cooking process itself

Cook apricot jam in several stages. They put it on fire. The jam has boiled, let it simmer for about three to five minutes and remove from the heat. Until the jam has completely cooled down, do not start cooking it further. This usually takes about 4-5 hours. Put it on the fire again and bring it to a boil. Until the apricot jam is completely ready.

It is very important to let the berries soak in the syrup, which is why it is necessary to allow time to stand, otherwise it will turn out that the syrup is ready, but the berries are not, and the jam will sour. Therefore, it is better to let it boil about five times, and only after that should you cook the jam until tender.

We check the readiness of apricot jam according to our recipe by dripping syrup onto a saucer. If the groove drawn in the middle of the drop does not merge, then the cooking process is completed.

Small apricot jam, recipe

Jam made from small apricots is very aromatic and tasty. When you open the jar in winter, the smell of summer and sun will spread throughout the room. It’s not difficult to prepare, you just need to be patient and time. Select berries for jam that are strong and fresh, without any spots or spots.

Ingredients for apricot jam:

Small apricots - 1 kilogram.

Granulated sugar - 1 kilogram.

Water - 250 grams.

Preparing small apricots for jam

The berries should not be large, and should be approximately equal in size. Make sure there are no black spots on them and that they are all strong. Soft berries will boil and the jam will become untidy. When we have sorted through all the fruit, take a fork with very sharp teeth. We begin to prick the apricots with a fork. The punctures must be distributed evenly over the entire surface. Usually they pierce four times, each berry, around the circumference.

Preparing for making jam from small apricots

It is better to choose a pan in which we will cook jam from stainless steel or thick aluminum. It is important that the bottom of the pan is not thin. Carefully place all the berries there and fill it completely with sugar. Leave for apricots. They let out a little juice. We will need to wait about three hours.

We make jam from small apricots according to our recipe:

Place the pan on the fire, add water. The fire under the pan should not be high, rather below medium. We are waiting for the apricot jam to boil. After it begins to boil, we try, carefully, so as not to damage the integrity of the berries, to remove the foam from the jam.

The third time, put it on the fire, bring it to a boil and now we cook the jam to the end. It usually cooks after boiling for about half an hour.

Check the readiness of apricot jam:

To check whether the apricot jam is cooked, you need to take a small plate and pour water into it. Take a little syrup on a spoon and drop it into the water. Jam syrup. It should not be mixed with water, but should remain as a separate droplet. In this case, we can assume that the jam is ready.

Another way. Pour a little syrup, about one tablespoon, onto a small coffee saucer. Wait until it spills, and then, using a clean spoon, run it down the middle of the syrup. If the edges of the cut syrup do not meet within 5 seconds, this means that the jam is cooked and can be removed from the heat.

Prepare clean jars. Place it hot into jars and seal the apricot jam airtight. We hope you enjoyed our apricot jam recipes.

Pumpkin fruit is an important source for humans of carotenoids, vitamin A and rhodopsin, all of which are important in physiology of vision and to increase visual acuity.

The phytochemical components contained in pumpkin, such as alkaloids, flavonoids, and palmitic, oleic and linoleic acids, as well as the low amount of rough fiber, make it an invaluable product. for inflammatory diseases gastrointestinal

Today I offer a recipe for making fragrant, amber-colored pumpkin jam - for your health and for your New Year's table.

To make jam you will need -

1 kg. peeled pumpkin -( Pumpkin fruits contain 95% water, proteins (1.3%), carbohydrates (7.7% including sugars - 2.2% and dietary fiber 1.1%), free from fat (0.2%) and cholesterol, energy value - 16 kcal, which puts pumpkin in a row the healthiest dietary products.)

1.2 kg. unrefined sugar- (this is unrefined cane sugar— black molasses, which is contained in this product, is a real storehouse of valuable minerals, including contains a lot of copper).

400 ml water-A huge part of life on earth is.

Vanillin pack-(flavor— spice for confectionery- the smell of vanilla has stimulating properties, relieves tension and stress).

( Aromatic essential oil contained in cinnamon (up to 1 %) provides aroma and taste cinnamon. Main essential oil component -eugenol (about 10 %) - a fragrant substance that is part of painkillers and antiseptic drugs and is also effectiveduring treatment type 2 diabetes mellitus .)

One (The pulp of lemon fruits is known for its rich content of organic acids, trace elements and minerals, sugar and pectins, carotene, phytoncides, vitamins (B, C, E, PP) and flavonoids, fatty oil).

For the preparatory process - 100 gr. quicklime-

Quicklime or calcium oxide CaO - and the product of its interaction with water - Ca(OH) 2 (slaked lime) are widely used as a dietary supplementE -529 .

When mixed with water, calcium oxide turns into hydroxide, which then, absorbing carbon dioxide from the air, hardens strongly, turning into calcium carbonate.

During the preparatory processes, you need to take into account that the quenching reaction of CaO with water is very violent, which can cause severe irritation if inhaled or in contact with wet skin or eyes. Inhalation may cause coughing or sneezing and irritation of the nasal septum; its reaction with water may generate sufficient heat.

Peel the pumpkin and remove the seeds. Cut the pumpkin into pieces up to 3 cm - you can give it different shapes. Dip the cooked pieces into lime water.
Prepare lime water at the rate of 100 g. quicklime per liter of cold water. Stir the solution well with a wooden spoon and strain through cheesecloth.
Pumpkin pieces should be soaked in lime water for 30 minutes. Then rinse thoroughly with cold water and place on a sieve.
Place the prepared pumpkin pieces in boiling water and cook for 5 minutes. After cooking, drain the water and cool the pumpkin.
Prepare sugar syrup and pour hot syrup over pumpkin pieces. Leave the workpiece for 6 hours.
Cook the jam for 35-40 minutes. After this, remove from heat and leave in hot syrup for 2 hours. Repeat cooking two more times with breaks of 2 hours. Cook for the last time until done. At the end of cooking, add pieces of one lemon, a pack of vanilla And cinnamon taste.

Bon appetit! To all my Friends and Readers I wish you a Sweet, Tasty and Happy New Year!!!