The most delicious jams: banana, watermelon, lemon, pear, cherry, kiwi, rose petals, barberry, green tomatoes, pumpkins, oranges, mint, with nuts and gooseberries

What jam to cook for the winter? Let's look at interesting recipes here.

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Jam is the most common dessert, the recipe of which mainly passed from grandmothers or mothers to young hostesses. Now, the recipes of your favorite "grandmother's" dessert can easily be found on any culinary site, the variety of which does not cease to surprise us. Home blanks are obtained by cooking various berries, fruits and even vegetables with sugar. Jam can be prepared with anything: oranges, apples, cherries, apricot, raspberries, drain, pears. Let's look at the most delicious recipes for jam.

Cherry jam in Korolevsky: Recipe

Ingredients:

1 kg of cherry
1 kg of sugar

Cooking method:

Wash the cans for twisting jam thoroughly.
Sterilize the container.
Wash the berries, dry.
Clean the cherry of the bone.
In a large stewpan, fill the cherries with sugar.
Wait until the berries let the juice, and the sugar will not be painted in the color of the cherry.
With neat movements, bite a bowl with berries in such a way that sugar remains below.
Put the container with cherries on a hot plate.
Boil jam from cherries over low heat no more than 5-7 minutes.
After settling cherry jam for 3-5 hours.
These actions must be repeated three times. That is, put again on the stove, wait until it boils, boil for 5 minutes and set aside jam for 3-5 hours. The third time to do everything in the same way.
At the end of the preparation, cherry jam is obtained with a bright color.
Lay boiling jam into sterile jars.
Roll with a sequal key.

Closed banks with cherry jam in Korolevsky turn over and wrapped in a warm blanket. This is necessary in order for jam to cool down.

Banana jam: recipe

For banana jam will be required:

10-12 bananas (not green)
500 g of sugar
120 ml of lemon juice (approximately 2 lemon)
150 ml of water

And we cook like this:

Wash and sterilize the container.
Peel the bananas from the peel, chop it with not very thick pieces, fill in sugar and pour it all with water.
Place a saucepan or pan with bananas on fire. After the bananas are boiled, boil jam over low heat for 15 minutes, while constantly stirring it.
Add lemon juice. Mix everything well and another 15 minutes. Boil on a calm fire.
In pre -prepared banks, pour banana jam and close them with a key.

Watermelon jam: recipe

Required:

1 kg of watermelon and sugar
1 lemon
vanilla to taste
3 tsp soda

Cooking like this:

First you need to prepare the crusts of the watermelon. To do this, you need to take a thick -skinned ripe watermelon. Clean the crust of the pink part of the berry. Then we cut the green part of the watermelon bark and cut into neat pieces. The size of the pieces at your discretion, focus on how it will be convenient for you to eat.
Then you need to prepare a soda solution. To do this, we need to take 3 tsp. Soda for 3 liters of water.
Pour prepared watermelon crusts with water with soda for 4-5 hours.
Then rinse the crust thoroughly and let them stand in clean water half an hour several times.
Now proceed to the preparation of the syrup. 3-3.5 tbsp. Water is 500 g of sugar. You need to wait until everything boils;
In the finished syrup, add prepared watermelon crusts, bring to a boil and boil them on low heat. 20.
Set aside crusts for at least 8 hours.
Having waited for the right time, the crust must again be boiled and filled with the remaining sugar.
Boil again on calm fire for 20-30 minutes. It is difficult to digest them, so do not worry about it.

Remove the pan with watermelon crusts from the fire and let them rest at least 8 hours.
The third time to boil jam from watermelon crusts must be before a translucent state. This can take half an hour, or maybe more. To understand our jam or not, you need to try it. The pieces of the crust should crunch a little bit and easily bite. It is also necessary to boil the third time on low heat. If there is little liquid in jam, you can add a glass of boiling water.
At the end of cooking watermelon jam, add vanilla and lemon juice. You can also add zest from an already used lemon (optional).
Pour boiling jam into sterilized jars and close.
It is not necessary to store such a yummy in the refrigerator. Jam from watermelon crusts is not picky.

Lemon jam: preparing for winter

For winter lemon jam, you will need:

1 kg of lemons
1 kg of sugar
200 g of water per 1 kg of lemon pulp
Rum (optional)

Cooking method:

Wash the lemons well under running water or in a bowl.
Remove the peel and the white part of the lemon.
Take the peel of two lemons and chop them into strips, and chop the pulp of lemon with thin slices, not forgetting to remove all the seeds.
In a small stewpan, put water and boil the prepared peel, the duration of the boil should be min. 10.
Change water and repeat these actions twice. This will remove the bitterness inherent in the peel of the lemon.
Put sugar, boiled peel, chopped lemon pulp and 200 ml of water in one stewpan (provided that the lemon itself is at least 1 kg).

Boil lemon jam at a low temperature for 30 minutes.
For the aroma, you can add a few drops of rum, but this is an amateur.
Lemon jam has such a feature as frozen. Therefore, as soon as the jam boiled, it should be immediately poured into sterile banks and closed with a key.
At the end of this procedure, turn the container with jam for 5 minutes. And only after cooling completely, place it in a cold place.

Winter jam from rose petals: recipe

For pink jam, stock up:

200 g of tea rose
300 ml of water
500-600 g of sugar
1 tsp citric acid

Cooking method:

First of all, it is necessary to prepare the petals of roses. It is necessary to cut them off from our rose and rinse well in a large amount of water, then let the excess water in a colander leave.
It is necessary to place the washed petals in the stewpan and add water.
Wait until the water with petals boils and cook at least 15 minutes.
Pour sugar into a stewpan with petals and expect it to completely dissolve.
Next, boil our jam more mines. 30 on a soft fire so that it thickens a little.
At the end of cooking, add citric acid. It will allow you to purchase a very beautiful and delicate color jam, and also add a little sourness.
Jam will come out not only tasty and beautiful in appearance, but also very useful. At the first symptoms of colds, jam from roses with herbal tea will immediately allow you to get rid of the disease.

Kiwi jam: recipe

We stock up on the main components:

1 kg kiwi (not soft)
2 lemons
1 kg of sugar

Cooking method:

The first lemon should be chopped not very thick rings. Place the chopped lemon, 100 ml of water and 100 g of sugar in one stewpan. Wait until it boils all this and let the lemon boil another 10 minutes on a weak heat.
Peel the kiwi. Cut with thin rings, the thickness of the pieces should not exceed more than 7 mm.
In a saucepan with a boiled lemon, squeeze the juice of the second lemon. Pour the remainder of sugar there, you need to mix everything and only then pour the chopped pieces of kiwi.
Put a saucepan with kiwi jam on the stove, it is not recommended to cover the container with a lid.
Often it is not worth interfering with jam, since kiwi can lose its shape and turn into jam.

You need to wait until the jam boils and immediately remove it from the stove.
The future dessert should be left for 8-10 hours or at night.
Upon exhaustion of this time, again boil the jam for 20 minutes. If there is a foam, then remove.
When already ciwi jam It will be prepared to roll it into pre -prepared banks. We are ready for winter.

Jam with nuts and gooseberries: recipe

In addition to a half -kilogram of gooseberries, you need:

50 g of walnuts
1 tbsp. Sahara

Cooking method:

It is necessary to prepare gooseberries for cooking: rinse it, remove tails and cuttings;
Dry the walnuts a little in the oven, so it will be tastier.
Put the gooseberries in a pan or saucepan, add sugar there. If you feel that the berries are slightly sour, then add sugar.
Put the container with gooseberries on the stove, mixing berries with sugar.
Gooseberries should let the juice. It is necessary to wait until the berries are boiled and boil from gooseberries for 5-7 minutes.

Then pour walnuts into jam and boil for another 5-7 minutes.
Set aside the container with jam from the stove and let it cool a little. Then the jam will become a little thicker, since gooseberries and nuts are drawn into the liquid.
After the gooseberry cools completely, it is necessary to boil it 2 more times for 5-7 minutes.
When wryngean jug and walnuts The boiled three times you need to pour it into sterile jars and twist it with hot lids or covers for canning using a twisting key.

Pear "royal" jam: recipe

Ingredients for pear jam:

1 kg of pears
1-1.2 kg of sugar
1 lemon
1 tbsp. water

A way to prepare royal pear jam:

Wash the pears. Remove the peel and seeds with a knife. Cut the pear with large pieces.
Wash the lemon, remove the seeds and chop thin pieces.
Pour the prepared lemon with boiling water and boil for 3 minutes.
Strain the lemon decoction. Pieces of chopped lemon can be removed, now we will not need them. Put a filtered decoction again on fire, add sugar and bring to a boil.
Pour the chopped pear with ready syrup and withstand 2 hours on fire.
Grushwood jam needs to be constantly stirred and if necessary to remove the foam. The fire should be weak.
At the end of cooking jam, pieces of pears should become translucent, and the syrup is a little thickened.
Place cooked jam in sterile jars and roll up with a key.

Jam "Cherry in Chocolate" for the winter: Recipe

Ingredients for winter chocolate cherries:

1 kg of cherry
500 g of sugar
1 tbsp. cocoa
1 tbsp. citric acid
100 g of bitter chocolate

Cooking method:

Wash the cherries and remove all the seeds.
Beat them with sugar with a blender. Give the crushed cherry to let the juice.
When the berries are already in the juice to place them in a saucepan and on fire. Add 1 tbsp. l. cocoa and 1 tbsp. l. citric acid.
When the jam reaches a boil, you need to cook it for 20 minutes. On a calm fire.
Place 100 g of broken chocolate in jam with cherries and boil it for another 5 minutes.
Pour cherry jam with chocolate into sterile jars and roll up with a key.

Barberry jam: recipe

Ingredients:

1 kg of barberry
1.3 kg of sugar
3 tbsp. water

Cooking method:

Rinse barberry. Pour it with warm boiling water and let it brew for 10-12 hours.
Then drain the water from the berries and prepare the syrup on this water.
Put water on fire and add sugar there. Wait until the sugar dissolves, and the water will boil.
Pour our Barberry berries with our syrup and boil them for 30-40 minutes.
When the barberry jam is ready, it should be rolled into sterile jars.

Green tomato jam: recipe

Ingredients:

3 kg of green tomato
3 kg of sugar
3 l of water
100 g of Roma

Cooking method:

It is advisable to choose tomatoes for jam not very large. Wash well and cut into large slices.
Put chopped tomatoes in a pan, pour cold water and place on the stove.
They need to boil them no more than 3 minutes. Then you should drain the water and cool the tomatoes.
Next, you need to prepare the syrup. It takes 1.5 kg of sugar for 3 liters of water. Bring the syrup to a boil.
Purreled tomatoes pour pre -boiled tomatoes with finished syrup and boil a little more.
After that, set aside green tomato jam Involved for 24 hours.
After a day, drain the syrup with a tomato. Add 1.5 kg of sugar and chopped lemon slides to the filtered syrup.
Boil a syrup with lemon 2-3 minutes.
Then add boiled tomatoes to it and boil for another 10 minutes.
At the end of cooking, add a little rum to jam, pour jam on banks and roll it up.

Pumpkin jam for the winter: recipe

Ingredients:

1 kg of pumpkin
1 tbsp. soda
1.5 kg of sugar
¾ st

Cooking method:

Wash the pumpkin, peel it from skin and grains.
Chop the vegetable in large pieces.
In a stewpan with water, add a chopped pumpkin and 1 tbsp. soda.
In this solution, leave the pumpkin for 24 hours.
After a day, rinse the pumpkin well under running water and put in a colander.
When the water drains well, you should grind the pumpkin into small squares.
Prepare syrup. Pour them a pumpkin and bring to a boil, boil for 5-7 minutes., At the same time, you do not need to stir.
Remove from the stove and give jam from the pumpkin to cool.
When the pumpkin is completely cooled again to place it on the fire and cook for 20 minutes.
When pumpkin jam It will be ready, put it into pre -prepared banks and roll it up.

Orange jam: Can I cook for the winter?

Ingredients:

1 kg of oranges
2 lemons
10 g of cinnamon
1 kg of sugar
1 liter of water

Cooking method:

Prepare oranges: rinse them well, peel and divide them into medium pieces.
Place prepared fruits in a stewpan. Pour 1 kg of sugar there and leave for 2-3 hours so that the sliced \u200b\u200boranges are faster to let the juice.
Squeeze lemon juice and pour it into a container to fruits.
In a separate saucepan or saucepan, boil the zest. It should be cooked until full. Water needs no more than 1 liter. When the zest is already ready, it is necessary to strain the decoction and add it to chopped oranges with lemon juice.
We put ours orange jam on a small fire and prepare it until the amount of jam does not decrease. In time, it will take 1.5-2 hours, it all depends on the strength of the fire. Also in this period you need to add cinnamon.
When the volume of jam decreased slightly, set aside it to cool.
With the help of a blender, grind pieces of orange.
When the consistency orange jam It will turn out to be more homogeneous you need to put it again on the fire and boil it for another 20 minutes.
Next, remove from heat, pour in pre -sterilized jars with a twist.

Mint jam: recipe

Ingredients:

300 g of mint leaves with stalks
1 kg of sugar
1 kg of lemon
0.5 l of water

Cooking method:

Wash the lemon well. Finely cut it without separating from the peel.
Wash the mint under running water and finely chop it.
Place the chopped mint and lemon in a saucepan, pour 0.5 liters of water and put on fire.
Boil on a calm fire for 10 minutes.
Remove mint-lemon jam from the stove for a day.
Strain it after a day, add sugar and boil for another 30-40 minutes.
At the end of readiness mint jam It begins to acquire a more jelly structure. Hot jam must be poured into sterile jars and roll up with a switch key.