- * 400 ml plum syrup
- * 1 & 1/2 cup sugar
- if you want more:
- * 1 kg of plums
- * 2 kg of sugar
Preparation time: less than 30 minutes
RECIPE PREPARATION Plum / Jelly:
1. Sprinkle sugar over the plum halves and leave overnight. Put the leftover syrup in a saucepan, add a kilogram of sugar and boil until it holds very well.
How to make jam, jam, marmalade, jam? No preservatives or other chemicals?
Use very ripe fruits of the same kind or mixture and pass or pass through a mincer, blender, robot, whatever you have.
It can be made without sugar or add 100-300 g of sugar to 1 kg of cleaned fruit, without stalks and seeds.
Leave it to cool until the next day to leave the syrup, then boil until it thickens.
Not very ripe fruits are used, hard, whole, to keep their shape. Use 1 kg of sugar per 1 kg of fruit.
The role of sugar is to bind the syrup and in this way the fruits will not boil for a long time, they will remain whole, and the color will be more vivid, lighter.
Mix the sugar with 200-250 ml of water for each kg of sugar and bring to a boil to make syrup.
It foams (the foam is collected from above, the sugar still has impurities) and it is left to boil for a few minutes.
Try it, let the syrup be thick (thread sample) and then add the fruit.
See here the strawberry jam recipe, also explained in the video.
NATURAL FRUIT SKIN OR JEWEL:
Before the Revolution, nothing was thrown away, everything was reconditioned, reused, used to the fullest.
With few resources, everything had to be over-calculated, so housewives were accustomed to cooking all sorts of goodies out of nothing. So is the pellet.
It is usually made from shells and stalks with seeds left over from pectin-rich fruits: apples, pears, grapes, quinces, plums.
The stalks and shells that remain from the jams, jams and compotes are boiled, with enough water to cover them only, over low heat.
Bring to the boil until the shells soften well.
Turn off the heat, cover with a wet or well-squeezed lid or napkin and let it infuse until the next day.
The next day, strain it and add 1 kg of sugar to each liter of liquid, then put it to boil.
Add the foam when it boils and let it boil until it thickens.
It is tested on a cold plate and if it is made like a jelly, the pellet is ready.
It can also be made from whole fruits, of course, but in those days there were not as many fruits as there are now.
This is what quince pellet looks like:
The following steps are the same for all these delicacies.
The jam is boiled in an enameled pot or pot (cast iron) with thick walls and it is ideal to put a brick or a sheet underneath, so that it does not stick.
Use a large pan, not high and with a narrow mouth, because this way the liquid evaporates faster. Do not cover during cooking.
At the beginning, heat quickly, at maximum and stay close, often mixed with a wooden spoon, so that the sugar dissolves quickly.
It is advisable to have a large wooden spoon, which you can use only for jams, jams, compotes, not to taste other foods.
When it boils, collect the foam, wipe the walls of the pot with a wet napkin and reduce the heat.
It constantly accumulates foam, because it is not only unsightly in jars (I see it immediately & ndash mother-in-law's eyes I have) and can cause fermentation or sweetening of jam / jam.
Some old secrets
When the jam, jam, marmalade, jam start to boil, add lemon juice, 1 tablespoon of juice for each kg of fruit used.
Lemon will help not to ferment and will clear, will maintain a beautiful, natural color of the fruit, will prevent oxidation.
When the jam is almost bound, it begins to make thick blisters.
Then set it aside and try it out. Keep a saucer in the freezer and when you want to try the jam, the jam, put a few drops on the cold plate.
It will cool immediately and you can immediately tell if it is ready or needs to be boiled.
Do not forget to permanently wipe the walls of the pot with a damp cloth, to be clean, because otherwise it will caramelize and the jam will have a brown color.
Turn off the heat and pour the hot jam into jars. The jars must be clean, dry, have good lids, without rust.
It is ideal to heat them a little in the oven before filling them with jam.
Secrets and tricks
After filling, staple the lids well and turn them upside down, then cover with beds and leave until the next day to cool slowly.
They turn upside down because, in this way, the hot jam will penetrate through any gaps and will form a seal, it will no longer allow air to enter.
You can also tie the jars with double, wet cellophane (soaked in water or beaten egg white - I prefer water) and tied tightly with wet string.
In this way, the hot jam will pull out the cellophane and a vacuum will form. The jars that use cellophane are not turned upside down, but are covered with beds.
Before the Revolution, in order for the jam fruits to remain whole, not to crumble, lime water was used.
To 100 g of slaked lime (powder or paste) put 1 liter of cold water, mix well and then let it clear overnight.
The next day the clear liquid was drained and the fruits were put, left in this water for 30 minutes and then used for jam.
This method was used for apricots, peaches, strawberries, berries, all soft fruits.
Sterilization of jars
For better safety, if you want, you can sterilize jars, see the procedure here.
I do not use any preservatives, gelatin, starch, gel-fix (I call it gel-pen) or other chemicals, because they are useless. It rarely happened that I fermented a jar and that if I didn't close the jar well and it caught air.
I still have cans from 3 years ago and they are perfect. & # 128578
I do not use lemon salt, but only lemon and I invite you to see the pictures with my jams, to see how clear and beautiful they are. And whoever tasted & hellip to speak now or to be silent forever. & # 128512
For an extra flavor you can add different flavors, depending on the fruits used to enhance the flavor: vanilla goes to anything, you can also add cinnamon sticks or anise seeds to boil (whole, not ground, because it changes color), various seeds: apricots, almonds, walnuts.
The seeds are scalded first and cleaned of the skin, then they are added to the jam or they can be left completely. It looks more elegant, clean, but requires a lot of time and patience. & # 128578
And my grandmother's words: if she doesn't break mats, I'll leave them as good as that.
In order not to use water for jam or to not wait for the fruits to leave syrup (if they do not have enough syrup, it will not turn out well) you can use melon or melon core, depending on the color of the fruits used.
Instead of using 150 ml of water in syrup, use 200-250 g of very ripe melon, crush it well by hand or cut it into cubes and then crush it with a fork or put the blender and put it like sugar on the fire. The color will be more vivid and will have a phenomenal aroma.
Brown sugar or cane sugar, fructose, stevia, agave or maple syrup, etc. can also be used as a sweetener, but the color and taste will be changed.
These are the secrets of canned sweets in my pantry. See my recipes and if you like the article or not, leave comments, suggestions, questions, tell me what recipes you want me to write.
Sugar-free fruit jelly (from 1-2 years)
Some desserts can be found commercially, but the ingredients are not always among the healthiest. Therefore, we advise you to try to reproduce in your own kitchen some recipes, especially since they are not very difficult to prepare and you do not need very expensive or difficult to find ingredients. For today, we have prepared a fruit jelly recipe, without sugar or artificial ingredients, which can be served to children from the age of 1-2 years. It is very easy to make, and the little ones will fall in love with this dish from the first tasting. You can always vary what fruit you use for this recipe or even try new combinations for the little ones.
Ingredients for fruit jelly:
1 1/2 cups fresh fruit juice of your choice (grapes, pineapple, oranges or a mixture of oranges and pineapples)
1/4 cup cold water
1/4 cup hot water
1 tablespoon gelatin powder
1-2 cups fresh fruit (optional) & # 8211 pineapple, pomegranate, strawberry, raspberry, blueberry or orange slices
4 steps to prepare fruit jelly:
1. Pour cold water into a large container or large glass jar, and add gelatin powder over it. Mix well until the composition begins to thicken well.
2. Add 1/4 cup of hot water and mix again, this time obtaining a thinner composition. Add the fresh fruit juice and mix again.
3. Put the fruit in the containers in which you will make the jelly. After spreading the fruit, pour the jelly mixture over the fruit and mix gently to make sure the fruit is well covered.
4. Leave in the refrigerator, covered, for at least 2-3 hours or even overnight and serve. They can be cut into cubes, removed with a spoon, to make other cute shapes.
Jelly & # 8211 Quince pellet like grandma's
Quince & # 8211 natural quince jelly is practically the highest concentration of pectin found in apples, pears and other fruits. To be honest, I haven't heard of this product for a long time, but Aunt Florica from Recaș, is the one who taught me to do it and every time I have the opportunity, I will thank her, even in this way.
Quinces are aromatic fruits, related to apple and hair, known since antiquity, as being used in folk medicine along with seeds and fruits.
Ingredients for jelly & # 8211 quince like grandma:
2.5 kg quince
0.8 kg of sugar
A pinch of salt
How to prepare jelly & # 8211 quince like grandma:
Peel the quinces and stalks. Keep both the quinces and the stalks, which are washed and kept in cold water until we finish cleaning them all.
Put the shells and stalks in a pot of water as long as they are covered to boil for an hour, and if necessary add a little more water.
Strain the juice thus obtained, pour it over the cleaned quinces together with the sugar and lemon juice, salt powder and add another liter of water and boil for 1 hour until it softens well.
Strain the liquid through a fine sieve,
and we put it to boil, on low heat, and every 20 minutes we take it from the composition and leave it at room temperature and if it gels it is ready.
Pour into sterilized jars and put them in a bain marie until they cool by themselves.
Simple and tasty, an ideal dish to keep for the cold winter days. Along with a slice of bread with butter and hot tea.
With the rest of the quince we can make jam or marmalade, adding a few tablespoons of sugar, as much as we like sweet.
Simple, tasty and healthy. So good work and good appetite!
TASTES.An original method of making jelly
Some people don't like raspberry jam very much because of the seeds.
But how to get rid of the unique aroma of this fruit?
Without seeds, in addition to syrup, jelly can be made (which I prefer to jam, being very fine, fragrant and useful for decorating cakes, savarins, etc.).
The classic recipe is similar to syrup: boil raspberries with a little water, strain the juice and mix with sugar, then boil until bound.
Out of the desire to make more flavorful jams - and to get quality, you don't have to cook too much - but also so as not to bother too much by sifting the fruit, I found the solution: I passed the fresh raspberries through the tomato separator (that which attaches to the meat machine) twice. The result was a fresh juice and I didn't have to add any more water, as in the fruit boiling recipe.
I mixed the juice with the sugar (1kg sugar / 1 l of fruit juice), I let it dissolve, stirring occasionally in the bowl. Then I put it on the fire, letting it boil to the desired consistency (test it like jam, so as not to boil too much). Pour into jars while hot.
This jam can be made from whole quinces or only from the shells and their middle that are left from other preparations (jam, etc.). This part of the fruit (the middle with the seeds that contain more pectin), being very strong, is never used for anything else, so it is a shame to throw it away, whenever the opportunity arises, because it can be used to prepare a jelly tastes.
To obtain the pink color, put 1 kg of quince, 1 kg of red Jonathanat apples or other apples with red peel. The quinces are left to turn yellow well, after they have been harvested, they are wiped off the dust on them, washed and cut into slices together with the peel and the seeds, as well as the red apples. Boil together, in an enameled pot, with cold water (exceeding their level by 3-4 cm) and leave until it softens well, without stirring, so as not to disturb the juice. After that, it is poured into a strainer on which a double gauze napkin is placed, with a thin layer of cotton wool on top. The resulting liquid is weighed. To 1 l of liquid put 1 kg of sugar.
Mix the juice and sugar in the jam pan and let it boil until it binds like a sherbet.
This jam can be served with a teaspoon in a glass of water like sherbet (without falling off the teaspoon). It can be tied less, only for the jam (it is also tried by lifting the spoon vertically and letting the last drop fall on the edge of a plate, like a bead without slipping, or the spoon is raised on its side and 3 drops will fall at once of well-bound syrup, side by side).
This pellet will stick together only as a soft meatball, and will be used for tarts, puddings, semolina and rice with milk, etc. After it is ready, the jelly is put hot in the jars placed on a metal plate or on two knives with a metal miner, it is left to cool, then the jars are tied.
It wanders in the jar, more or less, as it was to be tied.
CHICKEN SKIN OR CHILDREN'S JEWEL
Autumn comes with wonderful and tasty quinces. You can prepare various goodies with quince. They are healthy and delicious.
A special autumn dish is quince pellet,
It is easy to prepare and economical and all winter long you have something wonderful for dessert.
The recipe for quince jam is extremely simple. It is an ideal dish to eat in the cold season, but also with an apple pie or a portion of ice cream.
- 1 kg gutui
- 3-4 red apples
- 1 kg of sugar
- the juice of a lemon
- 1-2 liters of water
Method of preparation
1. Wash the quinces, wipe with a fluffy cloth and cut into small pieces. The fruit must not be peeled or the medium containing a large amount of gelatin removed.
2. Put the chopped quinces in a saucepan with water and add the red apples, cut into quarters, then cook over low heat for 60 minutes, until the quinces become very soft.
3. Take the composition off the stove and let it rinse for 30 minutes, after which the juice is strained through a thick gauze.
4. To one liter of the juice obtained, add the lemon juice and the kilogram of sugar and mix until it melts, then boil over high heat, taking the foam whenever necessary.
5. Remove the pellet from the heat when bound and pour hot into jars.
The jelly (jam) is ready when the quince syrup binds, and the fruit becomes glassy and rises to the surface.
Summer Jelly with Fresh Plums
The gelatin dissolves in the two tablespoons of water, stirring. Add the rest of the water. Leave for 3-5 minutes, then heat in the oven for 20-30 seconds in the microwave.
Using a hand mixer, mix the juice from the compote with the sugar (if you added) at the lowest speed, gradually adding the gelatin. The first ones are washed and the fish are cut.
Place the first ones in the form and carefully pour the mixture of compote with gelatin. Let it cool for 2 hours then it can be served with pleasure and spice!
Acacia flowers (jelly)
The water is boiled and then poured over the acacia flowers that have been washed very well and cut from their bunches. Leave it in the covered bowl for 24 hours. The vessel must be covered to preserve as much flavor as possible. the next day strain the flowers through a sieve and then squeeze in the palms to remove the excess jam and the rest of the liquid from the flowers.
The resulting infusion is mixed with lemon juice and apples peeled and sliced (keep the seed boxes and if the apples are organic, keep their peel). Put pectin on top of all the above and cook for 10-15 minutes.
It is then strained so that all the apple residues can be removed, then we strain it once more, but this time we put an absorbent napkin or a gauze in the sieve very often so that we can retain the very fine particles of impurities, then we put it back to boil. the syrup, adding all the sugar at once. Boil until the sugar dissolves. Meanwhile, prepare the jars and mix in the syrup and, if necessary, take the foam that is formed.
The obtained jelly is put in jars (it is strained here through a very fine sieve to separate the mucilage from the sugar and to obtain a clear, clear jelly, through which it can be seen). Staple the jars. In a larger bowl put a towel, put the stapled jars, add water and boil for 15 minutes starting with the start of cooking.
When we add water to the bowl, make sure it is about 2 fingers below the level of the lid on the jar.
Serve with buttered bread, over boiled semolina, over some cakes where you need syrup.
Quince pellet, a 100% natural jelly
Quinces are rich in vitamins and their great advantage is that they can be cooked in many ways. You can make quince jam, quince compote, quince mash or quince jam.
The latter is generally prepared from quinces and stalks, which remain after you make jam or even eat these fruits.
Of course you can also use whole quinces, if you have nothing else to do with them. Along with quince you can add something apples or pears, for an even more special flavor.
The pellet is very sweet, has a beautiful color, is gelatinous and transparent. What should we talk about! It looks exactly like a jelly. You don't need preservatives or gelatin.
Here are the ingredients you need to cook this natural jelly:
- one kg of quince
- one kg of sugar
- the water
- the juice from a lemon
- & some apples or pears (if you want)