Alycha is very similar to the plum, but has a stronger aroma. She also has pretty sour skin, so the jam of these fruits is obtained by sour-sweet. And still Alycha is yellow, red and purple. For jam, the fruits of any color are suitable, but the billet from light varieties is better. Basically, Alychi bones are spliced \u200b\u200bwith the flesh and therefore it is very difficult to separate - this must be considered when choosing Alychi for jam.
Jam from Alychi without seeds with whole halves
For this jam, you need to collect the fruits that the bone is well separated. These are such varieties as Anastasia, carmine zhukovka, abundant, thymiryazevskaya. If you buy Alych in the market, then be sure to try to cut one alley and remove the bone. Next boil jam so:
- Alychka wash in running water and dry it. Each yoke, cut along two halves and remove the bones. Weigh these halves.
- Put Alychu in the pelvis for cooking jam and pour it off with sugar. Each kilogram of halves take 1 kg of sugar sand. Leave the pelvis in a cool place for 3-4 hours. During this time, Alycha will let juice.
- Put the pelvis on the fire and prepare the jam in three receptions. Boil every time 5 minutes and withstand no boiling for 5 hours.
- After the fourth boiling, the hot jam decompose into jars and block them.
Jam from Alychi without seeds wipe
From Alychi, whose bones are not separated, you can also cook a very tasty jam. It will resemble the consistency of honey. So, cooking technology:
- Pure dry berries of Alychi lay out in a saucepan with boiling water. Give them to warm up for 3 minutes. With the help of the noise, remove the berries and lay them out in a bowl. Warming in boiling water is needed in order for Alych to become softer.
- When plum berries cooled, to shift them to the metal sieve and wipe therethrough. Alychovoe collect puree in a bowl, in which the fruit cool. If the bowl after cooling there is not much liquid, pour it and mix with the mashed potatoes.
- Measure the volume of mash conventional glass or ladle for soups. Put the puree in a bowl for cooking.
- Fill it with sugar per 1 part 1 part sauce and sugar. Mix the mass.
- Boil the jam alychovoe pureed only once - 20 minutes. When cooked it necessarily stir with a spoon, so that the mass is not stuck to the bottom.
- Ready-made jam expanded in jars and allow to cool. Close kapron lids and send in the cold.
Cherry plum jam seedless lemon
For this jam, you can use red or purple plum. Under the dark lemon halves become lighter and jam will get very bright color.
You will need:
- plum halves - 1 kg;
- sugar - 1 kg;
- lemon middle - part 1/2;
- water - 125 ml.
First, cook the syrup of water and sugar. Once it is ready, put it in a lemon. To this end, half a lemon cut into slices, and then cut each into quarters. Boil lemon syrup 5 minutes. When the lemon slices become transparent, put the cherry plum halves in syrup. Bring to boiling jam and cook it for 5 minutes. Allow the jam to cool 5 hours, and then let boil again. After 10 minutes, set aside jam with the second plate for cooling. The third time, bring the contents to boiling, and after 5 minutes, pour into banks.
As we have said, quite fragrant plum, and the same is obtained from it, and jam. But for experiment it is possible to put in a jam vanilla, cardamom or cinnamon. Spices should not be confused, and choose any one. Per kilogram of fruit must be prepared to take a small pinch of spice. Putting it should be the last boiling jam.
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