Vegetable jam, part 2

Squash Jam

Image by jamstraightuk from Pixabay

Ingredients

Squash- 1 kg

Sugar – 1 kg or another sweetener

Lemon – 1 pc

Cooking method:

  1. Wash squash, peel and cut into small pieces. From large zucchini need to remove the seeds.

2. Wash lemons and cut them into small pieces.

3. Fold the sliced ​​zucchini and lemons in a wide saucepan, cover with sugar and leave for 1 hour.

4. Put the saucepan with zucchini on medium heat and bring to a boil.

5. Remove from heat and allow to cool to room temperature.

6. Put on the fire again, bring to a boil, and then allow to cool.

7. Repeat this operation again.

8. Pour boiling jam on sterile jars. Close the lids.

Delicious carrot confiture

Image by jamstraightuk from Pixabay

Ingredients

Carrots – 1 kg

Sugar – 1 kg

Assorted nuts (peanuts, cashews, and walnuts) – 100 g

Water – 1l

Cooking method:

  1. Combine sugar and water in a saucepan, bring to a boil, stirring so that the mixture does not burn. Sugar takes about 5 minutes to completely dissolve.

2. Cut the peeled carrots into cubes with a side of 2-3 centimeters.

3. Add sliced ​​carrots to the sugar syrup and cook for half an hour over high heat.

4. Fry peanuts, cashews, and walnuts in a dry frying pan. Add to the confiture and cook another 5 minutes.

5. Pour the carrot confiture into the prepared jar and close the lid.

How to serve

Serve the confiture with pancakes and cheesecakes

Sweet squash jam “Sun in a jar”

Photo by Olya Kobruseva from Pexels

Ingredients

Zucchini – 1 kg

Sugar – 1 kg

Lemon – 1 pc.

Citric acid – 1/2 tsp.

Gelatin – 10 g

Ginger powder – 1 tsp

Cooking method:

1. 1 kg. Grate peeled zucchini with a large grater, cover with sugar, and let stand for 2-3 hours.

2. Add lemon, roll in a meat grinder with zest, cook on low heat for 30-40 minutes, stirring occasionally.

3. At the end of cooking add half a teaspoon of citric acid.

Perfect as a filling for pies, buns, and rolls.

Orange and carrot jam: vitamin dessert

Photo by Kulbir from Pexels

Ingredients

Carrots – 500 g

Orange – 1 pc.

Sugar – 600 g

Cooking method:

  1. We clean the carrots and rub them on a fine grater.

2. On a fine grater, also rub on a fine grater zest of orange and separately squeeze the juice.

3. Put the carrots in a saucepan, add sugar, orange zest, and orange juice.

4. Put the saucepan on a slow fire and simmer for 30 minutes.

5. Put the ready-made jam on clean sterilized jars.

Apricot coffee jam

Image by RitaE from Pixabay

Ingredients

Pitted apricots – 800 g

Granulated sugar – 450 g

Lemon juice – 1 pc.

Ground coffee – 1 tbsp.

Vanilla sugar – 1 pack.

Cooking method:

1. Washed, peeled halves of ripe apricots pour sugar sand, and leave until enough juice stands out for cooking.

2. After the required amount of liquid has been extracted, add the juice from one lemon, mix to dissolve the sugar, put the container with the future jam on the stove.

3. Boil for 5 minutes after boiling, then cool completely, so that the apricot halves are soaked in syrup.

4. Before the second brew, place the ground coffee in a bag and sterilize the jars and lids.

5. Put a bag of coffee in boiling jam, cook for 5 minutes, then remove, add vanilla sugar if desired – no more than 1 sachet for the above quantity of apricot.

6. Roll up in banks in 1-2 minutes. Serve ready-made jam with toast and tea.

Pumpkin-carrot jam

Image by Lamiaa GH from Pixabay

Ingredients

Pumpkin – 800 g

Carrots – 200 g

Orange – 1 pc.

Lemon juice – 2 tbsp.

Sugar – 1 kg

Cardamom – 1 tbsp.

Cooking method:

  1. Pumpkin and carrots grate on a coarse grater, cover with sugar, and set on fire.

2. Bring to a boil and turn off.

3. Leave the jam overnight.

4. In the morning, add juice and orange zest, lemon juice, and cardamom. Stir bring to a boil. Boil for 5 minutes and turn off. Leave again for 5-6 hours.

5. Put the jam on the fire, bring to a boil, boil for 3-5 minutes and spread on clean jars. Roll up

Pumpkin jam

Image by Cara Shelton from Pixabay

Ingredients

Pumpkin – 3 kg

Sugar – 1 kg

Lemon zest – 1 cup

Vanilla sugar – 1 tsp.

Cooking method:

  1. Peel the pumpkin and peel the seeds.

2. Boil the syrup: in 1 kg of sugar, pour 1.5 cups of water and boil down to the state of a thin thread (ready syrup should drain from the spoon in a thin continuous stream).

3. Pumpkin pulp cut into medium cubes.

4. Fill with hot syrup and cook on low heat until soft.

5. 15 minutes before the end of cooking, add lemon zest (or just citric acid) and vanilla sugar.

6. Roll up the amber jam in dry sterilized jars.

Mint jam “For Health”

Ingredients

Mint – 200-300 g

Water – 0.5 l

Lemon – 1-2 pcs.

Sugar – 1 kg

Cooking method:

  1. My mint, cut it whole (with leaves, twigs, and stem).

2. Lemons wash and cut together with the peel. Combine mint and lemons, pour water, and cook for 10 minutes. The resulting mixture insists day.

3. In a day we squeeze the mass, filter the infusion, add sugar and cook until ready. Do not forget to remove the foam.

4. Ready hot spill jam in banks and immediately roll-up.

★★★★★

1 thought on “Vegetable jam, part 2”

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