Jam with secret additives: divine taste and unique aroma

Spicing up the jam and making it open up in a new way is pretty easy. All you need is to move away from the canons and add a few new notes to your favorite treat. Perhaps this culinary masterpiece will henceforth become your calling card. Share recipes is allowed!

Blackberry jam with thyme

600 g of blackberry is poured overnight with hot syrup, boiled from 750 g of sugar with the addition of 1 cup of water (250 ml), 0.5 tsp of citric acid. The secret ingredient here is a sprig of thyme. During the night, the syrup will have time to cool down, and the jam will soak in the aroma. Now you need to drain the syrup, remove the sprig of thyme, bring it to a boil and refill the blackberry. After the jam has cooled completely, bring it to a boil and boil for 10 minutes. Immediately laid out in jars.

Tea Rose Jam with Peel

Pound 100 g of tea rose or rosehip petals with 100 g of sugar to get a homogeneous mass. Cook the syrup from 500 g of sugar with the addition of 215 ml of water. After the syrup has boiled for 7 minutes, add the pounded petals, a little zest, which is the secret ingredient, bring to a boil and boil for another 15 minutes. At the end of cooking add 0.5 tsp of citric acid.

Peach Jam with Vanilla

We take 700 g of peaches, extract the bones and cut each into 4 parts. Put the slices in the pan and proceed to the preparation of the syrup. For 700 g of sugar there are 1 glass (250 ml) of water and 0.5 tsp of citric acid. Add the vanilla pod cut along the boiling syrup, then pour the peaches in liquid and let them cool down completely. Drain the syrup, bring it to a boil again and pour the peaches again. Let cool again, then bring to a boil and cook for 10-15 minutes, not forgetting to remove the foam. We put the prepared jam on jars and cork.

Jam from watermelon crust with lime

Dice the watermelon cake, previously removing the remains of the pulp and the top layer. There are 3 limes and 1.3 kg of sugar per 1 kg of cubes.We cut the lime with semirings and lay them in layers between watermelon crusts and at the same time we cover everything with sugar. Leave to stand at room temperature for 2-3 hours. During this time, several times shake the container to make the sugar dissolve better. We remove the pan for the night with all its contents in the fridge. In the morning, bring the jam to a boil and cook for 20 minutes, remembering to remove the foam. Let the jam completely cool down, and then cook for another 10-15 minutes and lay out on jars.

Raspberry jam with mint

We put 0.5 kg of raspberries into a cooking pot and add a few branches of mint to it. Cook the syrup from 750 g of sugar with the addition of 1 cup (250 ml) of water and 0.5 tsp of citric acid. Fill the raspberries with hot syrup and leave until morning. Remove the mint, drain the syrup, boil it and re-fill the berries. We are waiting for the complete cooling, and then bring the jam to a boil, give a boil for 10 minutes, and lay out on jars.

Plum jam with cloves

Take 0.5 kg of plums, separate them from the stone and put them in a saucepan. Prepare the syrup: for 750 g of sugar add 1 cup (250 ml) of water, 0.5 teaspoons of citric acid and cloves. After the syrup begins to boil, fill the plums and leave them for the night.In the morning, pour the syrup and boil again. Fill the plums and let them cool down again. We bring the jam to a boil and cook for 10-15 minutes, not forgetting to remove the foam, and then put it in jars.



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