How to cook unusual jam

The usual jam, cooked from berries or fruits with sugar and a small amount of water, is quite tasty, but not very interesting. Learn to boil the jam "with a highlight", flavoring it unusual for desserts with spices and mixing various tastes and aromas in the workpiece.

1

Kiwi, Lemon and Lime - Bright Fresh Taste and Emerald Color

This unusually beautiful and fragrant jam is good because it can be welded in winter from fruits that are on sale at this time.

For delicacy you will need:

• Kiwi without skins - 600 g;
• Medium-sized lemon - 1 pc.;
• The zest of one lime;
• Sugar sand - 400 g;
• Drinking water - 50 ml.

Recipe for this dessert:

1. Divide the lemon along four parts with a sharp knife. Do not remove the skin. Each quantity cut into thin slices. Remove bones.
2. Limondo pieces lay out in a wide saucepan. Add half sugar and water.
3. Check the lemon to the slow fire and boil 10-12 minutes.
4. Purified from the skins of Kiwi, cut the circles or slices.
5. Put kiwi for the heat treatment of lemon. Add the rest of the sugar.
6. Bring the mass to boiling and cook for 5 minutes.
7. Send jam from the fire and let it stand in the coolness of 10-12 hours.
8. The next day, bring the jam to very slow boil and boil 20 minutes.
9. 5 minutes before readiness, put in the billet of the Lyme zest.
10. Boil hot jam on sterile jars.

2

Cherry, Basil and Mint - Unmatched Slim Fragrance

Usually, a black cherry is used in a fresh form, since the billets are obtained without a pronounced bright taste. But if this berry is twisted with fragrant herbs, then the jam of cherry can hit even the most sophisticated gourmet.

1. From one kilogram of dark dense cherries, remove the bones.
2. Berries lay out in a bowl and pour them off with two glasses of sugar. Keep a cherry in the warm room so that it will be faster than juice.
3. After the selection of juice, send a bowl on fire and cook very slowly 3 minutes.
4. When the mass after the first cooking cools, boil it again, boils slowly 6 minutes.
5. Again cool the jam and put it on fire again, but for 12 minutes.
6. In the last cooking, add to the cherry of 10 leaves of fresh mint and 10 leaves of fresh basil.
7. 2-3 minutes before the end of the cooking, put in the billet on the tip of a knife of citric acid.
8. Keep the jam in a dark cool place - so it will not lose its saturated dark color and bright fragrance.

3

Apricots, Vanilla and Lemon - an unusual combination of spices, enhanced aroma of bones

Many call this dessert of the Tsarsky - just as he is. Pretty laborious in manufacturing, this jam will decorate any festive tea party.

• Apricots you will need quite large size and slightly unrivable - take them 1, 4 kg.
• You also use sugar in an amount of 1 kg.
• Water prepare 100 ml.
• Vaniline and lemon zest are pamping one pinch.

Recipe:

1. Cook the syrup of all sugar and water.
2. Fruits cut along the groove into two halves, but not a dorsal apricot to the end.
3. Very gently remove the bone fruits.
4. Bones break and get out of them nucleists.
5. Entroduces to put into the cut apricots.
6. In several places, the fruits are covered with toothpick.
7. Put apricots in hot syrup and let them stand in it for 6 hours.
8. Put the saucepan on the fire and bring the syrup with apricots to a boil. Boil 2-3 minutes.
9. Give the jam to completely cool, and then hold it in the cold 8 hours.
10. Bring the mass to boil again, but now boil it for 4-5 minutes.
11. The next maintenance in syrup ensure at least 12 hours.
12. Put in vanillin jam and lemon zest.
13. Boil the dessert for another 5 minutes, and then immediately spread it on jars.

4

Peaches, Lavender and Mint - This is how ITALY smells

Peaches have a very delicate taste and the jam of them are very gentle. But if you want to cook the jam with the taste of Italy, then use this recipe.

1. Prepare a half kilogram of peaches with a well-separated bone. Each fruit slightly touch the sharp knife.
2. Lower the peaches into boiling water in small portions and keep them in it no more than five seconds.
3. After hot water, hide the fruit with ice water and remove the skin with them.
4. Remove bones and cut peaches with slices.
5. Three teaspoons of dry lavender flowers mix with sugar in the amount of gram seven.
6. Fragrant sugar pour peach slices and wait for juice allocations.
7. Cook the jam in three receptions of 5-7 minutes, each time the winding blank for 5-7 hours.
8. In the latter cooking, put a couple of mint leaves in the jam.

This jam is better to eat freshly welded - in hermetically visited banks and during long-term storage of Lavender can begin to be patterned.

Any ordinary jam you can do unusual by adding your favorite spices or mixing several types of fruits and berries. Some mistresses go further and manage to cook jam from vegetables. Want to cook and such an unusual jam, then watch these videos.