Cone jam lavender jelly: 10 boring homework
PROCESSING OF SEASONAL VEGETABLES AND FRUITS – it is convenient, affordable and beautiful, home-made jam will be a cool gift for any holiday. We recommend treating the sunsets as a game, experimenting with combinations and beautifully packing jams, marmalades and jams. We remind you that technology is important in canned food at home – the banks must be sterilized and hermetically closed – and we offer a dozen new boring recipes.
Onion jam is a simple and at the same time elegant sauce for everyday dishes. It can be served with thin toasts as an appetizer appetizer or combined with meat.
1.5 kg onions
200 g sugar
200 ml dry white wine
50 g butter
3 tablespoons of wine or fruit vinegar
teaspoon dry thyme
half a teaspoon of ground coriander
a pinch of salt
Peel, wash, chop the onion into thin half rings.
Melt the butter in a stewpan, put onion and simmer it over low heat until transparent.
Add thyme, coriander, salt, sugar, vinegar, wine to the onion. Stir all the ingredients. After the mixture has boiled, reduce the heat to a minimum.
Stir constantly until the onions are caramelized.
Pre-packaged onion jam in jars.
Bread cake in a jar
This dessert will be especially suitable in winter, when it is cold to leave the house for something sweet. Instead of plums, you can use apricots, mangoes or rhubarb – any interpretation will be successful.
2 stale buns or dried baguette
a glass of milk
2 tablespoons of honey
teaspoon ground cinnamon
200 g plums
some softened butter
Cut the bread into slices. Add eggs, honey, cinnamon to milk, mix thoroughly with a whisk.
Wash the plums, remove the seeds, cut into quarters. Coarsely chop nuts.
Lubricate sterilized jars with butter. Dip the bread in the milk mixture. Fill the jars with rolls and plums until about the middle – when baking, the contents will rise.
Pour the banks with the second half of the milk mixture, slightly covering the top of the bread. Sprinkle chopped nuts on top.
Place the cans in a cold oven, turn on a low heat. Leave on for 20 minutes.
10 minutes before the end, place the lids on the cans in the oven.
Carefully remove the cans and lids, tighten and allow the sweet canned food to cool.
It goes well with cheese and meat.
a bunch of dry lavender
1 liter of water
1 kg of sugar
50 g of gelfix
Chop the lavender flowers, leaving a small handful of seeds for decoration.
Grate the apples on a coarse grater with the peel, remove the zest from the lemons and squeeze the juice.
Place lavender, lemon juice with zest and apples in a saucepan, pour a liter of water and bring to a boil.
After the mixture has boiled, reduce the heat to a minimum and cook for one hour.
Drain the resulting liquid through a colander and leave for a couple of hours.
In a separate container, mix sugar with jellyfix, add lavender juice and cook for 30 minutes, removing the foam.
Pour the hot mixture into jars, pour a pinch of lavender seeds, twist.
Potatoes are perhaps the most unexpected vegetable for making jam. But you should not be afraid: its taste is neutral and will not interrupt the aroma of spices. It’s definitely worth a try.
350 g potatoes
250 g sugar
10 g vanilla sugar
100 ml of water
20 ml rum
a teaspoon of ground ginger
a teaspoon of cinnamon
a teaspoon of nutmeg
Wash, peel and boil potatoes until cooked.
Grind the boiled potatoes to a state of mashed potatoes.
Add sugar to the pot with water, put on fire, bring to a boil.
To the boiled syrup add mashed potatoes, spices, vanilla sugar. Reduce the heat to a minimum and cook for about 15 minutes, stirring occasionally.
A minute before the end of cooking, add rum, then remove from heat. Arrange the jam in sterilized jars, allow to cool, send to storage.
To prepare this jam, it is important not to collect cones in the city or near roads. Take the opportunity and go to the forest – it is best to look for young pine trees.
500 g of pine cones
1 kg of sugar
1 liter of water
Sort the cones prepared for jam, soak for a day in water.
Mix water with sugar and boil the syrup. Pour the cones into the prepared syrup and boil for about two hours, not forgetting to remove the foam. The color of the jam should be amber.
This preparation can be eaten immediately after cooking, as soon as the marinade cools down. But we advise all the same to wait: the longer the celery is infused, the more delicious it will be. This roll will serve as an excellent component for a vegetable salad.
bunch of celery
glass of water
glass of sugar
a teaspoon of mustard or fennel seeds
½ teaspoon cloves
½ teaspoon of salt