Jam for grandchildren recipe

Jam for grandchildren recipe

Ingredients

Step-by-step recipe for making jam for grandchildren with photos

And the sweetness is prepared like this:

Take the rinds from the watermelon, remove the greenish skin, cut the snow-white part into small pieces.

Transfer the pieces into a container, pour in hot water, put on fire, cook for 6 minutes, and then transfer to a colander and let them cool.

Pour sugar into a clean container, pour in water, stir, and boil.

Place the watermelon rinds into the sweet syrupy liquid, cook them for 20 minutes, then set them aside and let them sit for 2 hours.

When the indicated time has elapsed, return the container with the contents to the fire, cook for another 20 minutes, and cool again.

Video recipe Jam for grandchildren

Watermelon jam (from pulp)

You can also pamper your family with very tasty, appetizing and catchy watermelon jam. Now we will use the pulp to make sweets!

So, in order to prepare sweets according to this recipe, you will need:

Ingredients:
watermelon-400 g;
sugar-800 g;
water-0.75 tbsp.;
lemon-1 pc.

And the sweetness is prepared like this:

Cut the watermelon, remove the seeds, peel the skin. Cut the reddish center into pieces no larger than a matchbox.

Place the watermelon slices into a container, add water, put on heat, and cook for 45 minutes until soft.

Grate the lemon zest. Squeeze the juice from the citrus pulp.

Pour some of the sugar into the container with the watermelon.

Pour the rest of the sugar into a container of water and cook the syrup.

Add lemon zest to a container with watermelon mixture.

How to amaze your grandchildren in winter: 10 unique ideas for jam

Any housewife understands how to make strawberry or raspberry jam. But not everyone knows that you can create an unusual and original jam from exotic fruits or vegetables and at the same time amaze your own children and grandchildren with the unusual look and taste of winter sweets.

Pumpkin with oranges

• 1 kg pumpkin pulp;
• 2 oranges;
• sugar and water for syrup (in a ratio of 2 to 1).

Young pumpkin contains a huge amount of sugar and vitamins. If you combine it with orange, the jam will become a beautiful remedy for boosting immunity.

To make jam you need:

1. Cut the peeled pumpkin into small pieces, and grind the orange through a meat grinder.
2. Then combine the ingredients and pour in the sweet syrup.
3. Cook the resulting mixture for 20 minutes.
4. Let the jam cool and pour it into the prepared jars.

Quince with walnuts

• 1 kg quince;
• 600 g sugar;
• 200 g walnut kernels.

To make jam you need:

1. Place the peeled quince in cool water: this will prevent it from darkening.
2. Boil the peel for half an hour. The skin itself will not be useful, but the water in which it was boiled will acquire a mind-blowing smell.
3. Place chopped quince pulp and sugar into this liquid.
4. Add nuts after the jam boils.

Peach with pineapples

• 1 kg of new peaches;
• small jar of canned pineapples;
• water;
• 600 g sugar;
• lemon juice.

To make jam you need:

1. Remove the skin from the peaches in advance.
2. Wash and finely chop the fruit, and then combine with sweet syrup.
3. Stir and leave for 4 hours: a lot of juice should be released.
4. Then cook the resulting mixture over low heat for 5 minutes, remembering to skim off the foam.
5. Add lemon juice and keep on the stove for another 15 minutes.

From rose petals

• 300 g rose petals;
• 1.5 cups of sugar for syrup and a handful for sprinkling;
• 1 liter of water;
• 5 g citric acid.

The main thing in making such unusual jam is proper care of the buds. Low quality roses are not suitable.

To make jam you need:

1. Separate the petals from the flower.
2. Add citric acid and sugar to them.
3. Mash the resulting mixture with your hands to release the juice. In this state, leave it for 12 hours.
4. Add sugar to the pan and pour water over it: you will get a sweet syrup, which must be brought to a boil.
5. Place the petals in the sweet base and cook for another 15 minutes.
6. Pour the finished jam into small prepared jars.

Melon with raspberries

• 1.5 kg of clean melon;
• 700 g sugar;
• 2 cups fresh raspberries.

To make jam you need:

1. Cut the melon into cubes.
2. Add raspberries and sugar.
3. Wait until the mixture gives juice, put it on the stove and bring it to a boil.
4. The jam must be cooked for at least 5 minutes.
5. Cool and repeat this process 2 more times.
6. After the third boil, pour the finished jam into prepared jars.

Greenish tomato jam

• 1.5 kg of greenish tomatoes;
• 2 types of sugar to taste - white and cane;
• lemon juice.

The greener the tomatoes, the less likely it is that the skin will begin to separate from the flesh.

To make jam you need:

1. Mix white and cane sugar.
2. Place the chopped tomatoes in rows, sweeten any of them.
3. Let it brew for 3 hours.
4. Add lemon juice.
5. Bring to a boil and cook at low temperature until tender.

All tomatoes have different densities, so when cooking you should not count the time, it is better to check the readiness of the syrup. It should thicken, but at the same time not form into a “ball”.

Lemon with ginger

• 5 lemons;
• ginger root;
• sweet syrup.

To make jam you need:

1. Pour boiling water over the citruses, and at this time prepare sweet syrup.
2. Cut the lemons into thin half rings and grate the ginger.
3. Mix everything with sweet syrup and cook for 30 minutes.
4. Place the finished jam into prepared jars.

Lemons can be boiled with or without the skin. When choosing citrus fruits, you should pay attention to their weight: their lightness is a direct symbol of the fact that they have long been plucked.

Banana jam

• water;
• 2 cups sugar;
• 1.5 kg bananas;
• optional pieces of other fruits and berries.

To make jam you need:

1. In a saucepan, prepare traditional syrup from water and sugar.
2. Place banana slices in it.
3. Let the jam sit for 3 hours, then simmer for 30 minutes over low heat, stirring constantly.

If desired, the taste can be varied with lemon or gooseberries. Bananas also go well with kiwi and strawberries.

Chocolate with plum

• 1 kg plum;
• 100 g cocoa powder;
• 5 g butter.

To make jam you need:

1. Pass the processed plum through a meat grinder or grind in a blender.
2. Add sugar to the finished puree and cook over low heat, stirring constantly.
3. Add a knob of butter and cocoa powder.
4. Cook the resulting mixture for another 40 minutes.

Orange peel jam

• orange peels;
• water;
• sugar;
• lemon juice.

To make jam you need:

1. Oranges must be doused with boiling water ahead of time: brought fruits are constantly treated with special harmful substances. Remove the inner snow-white layer from the skin: it is bitter.
2. Cut the peels into strips and soak for several hours. Change the water from time to time.
3. Roll the crusts into a spiral and cook over medium heat.
4. Pour out the hot liquid a couple of times, add fresh water and put it on the stove again.
5. Separately prepare the sweet syrup and pour it over the crusts.
6. After the jam has cooled completely, add lemon juice and boil again.

The delicacy is eaten not only as an independent dish, it is also added to the decor of confectionery products: ice cream, jelly, cakes.

Jam for grandchildren recipe

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Jam: recipes from our bvbushki. And grandfathers too.

In Russia, jam was made with honey for hundreds of years - it was cheaper than sugar

Since July, jam fever has gripped a wide variety of people: armed with glamorous copper basins, personalities such as Sophia Loren, Gerard Depardieu, Gwyneth Paltrow, Hillary Clinton and Julia Roberts and Madonna set the tone for the latest fashion. There is a fashion for jam - made with your own hands and, better, according to a special recipe.

But I think that few people know: the first and most famous lover of jam was... Nostradamus! We know this legendary figure as an astronomer, fortune teller, doctor - but in fact, Michel from Notre Dame was also a cook.

In 1552, when the first volume of his predictions about the death of King Henry II was published, Nostradamus published another book - a collection of recipes, “A Very Useful Treatise on the Most Excellent Recipes for Jam.” Didn't you wait? Nostradamus made jam from lemons, oranges, cherries, ginger and all the fruits of Provence. He also candied almonds, Italian pine nuts and spice seeds in syrup; all this was served at the end of dinner in the Middle Ages.

Berries and stone fruits must be spotless, otherwise the jam will turn out tasteless and will most likely turn sour. A doctor and culinary specialist, Nostradamus says that “for jam, leave selected, impeccable fruits, and serve those with shortcomings fresh to the table.”

It's hard to disagree. It is not clear whether the Kyiv craftsmen, the masters of “dry jam”, read the culinary masterpiece of Nostradamus, but the requirements for the original product - berries and fruits - were no less demanding. And why? Yes, because the famous Kiev “dry” jam went to the imperial table! Candied fruits (dry Kiev jam) back in 1740, for the court of Empress Elizabeth Petrovna, were created in Kyiv by an apprentice of the Kyiv royal court, Frans Andreas.

At one point, by royal decree, various candied fruits and jams with a total volume of 15 poods (240 kg) were requested to the imperial court. The Governor General's Office announced a tender (it seems that at the moment they said it was a tender) for the purchase of these products. The wife of the man in the street, Feodora Dmitrovich, prevailed. The Kiev Chief Commandant, Major General Elchaninov himself tasted the finished products. Of course, the bourgeois Feodora mastered her own task.

How is dry jam made - both in the time of Elizabeth Petrovna and now? This is not easy work... To make candied fruits, they take any fruit: gooseberries, cherries, apricots, strawberries, pumpkins, apples, quinces, lemons, tangerines and oranges, even the rinds of watermelons and melons. The fruits are boiled with sweet syrup until thick. When a thick thread of syrup flows from the fruit, the hot jam from the basin is poured onto a sieve with large holes through which the syrup flows.

Then the fruits are sorted. Large fruits or part of them are cut into pieces weighing no more than 25-30 grams and left for the syrup to completely drain for 2-3 hours in a colander. Then the fruits are dried in a stove oven at 35-40 degrees or at room temperature. The dried fruits are sprinkled with sifted sweet sand, mixed well and shaken so that any fruit is covered with sweet sand on all sides.

Then the fruits with sugar are placed on a sieve and excess sugar is removed from them by shaking. In some cases, fruits sprinkled with sweet sand can be dried again for 10-12 hours in the oven at a temperature of 35-40 degrees.

Candied watermelon and melon rinds are dried at room temperature. For storage, candied fruits are packaged in small glass jars (0.5 liters) and tightly tied with moisture-proof paper (parchment, etc.) or in plywood boxes lined with parchment paper and covered with a lid on top. It is necessary to store candied fruits in a dry, cold room, because in a damp room they quickly become moist and moldy.

Lena Molokhovets gives good advice: candied fruits can be stored in syrup all winter, and all drying operations can be carried out if necessary.

In Russia, before the arrival of sugar, they used honey when making jam. Honey was cheaper than sugar - hard to imagine, right? Honey could be added to separately cooked berries or berry juice.

But, before that, the jam had to be specifically cooked, or, more precisely, boiled: evaporated in the oven to the desired thickness for at least 5-6 hours, which is where the name comes from. We did this in a Russian stove, where, as is clear, there is no open fire, but the heat comes moderately from all sides, and therefore the berries never burned.

At the moment, these magical ovens have practically not survived. But at the moment we have ovens - their semblance. You can also make jam in them according to this ancient recipe. Only the process needs to be divided into several steps: first you need to boil the berries 2-3 times over low heat on the stove in a saucepan (it is better to use a divider for this purpose). Then boil in the oven to the desired mixture (the mass should decrease in volume depending on the sugar content of the berries, by 6-10 times

(approximately like this: strawberries - 6 times, currants - 7 times, raspberries - 8 times, gooseberries - 9 times).

The next important point: storing jam made without sugar. It is best to store in the refrigerator in carefully prepared (washed and dried) jars.

Let's try to make jam according to ancient recipes - I think you will like both the process and the result. After all, in essence, jam is a compressed and sweet hope... that the next year will come, that the family will get together to drink tea, that our daughters will remember, and later they themselves will make jam for our grandchildren...

Note: 1 pound = 453.59237 g

Watermelon jam (ancient recipe)

Peel the watermelons from the outer skin, cut them into pieces, put them in cool water, put them on the stove and cook until they become soft. For 1 pound of watermelon, take 2 pounds of sugar, divide it into 2 parts; from one part prepare syrup with 1 glass of water, in which first boil 2 lemons, cut into slices, without seeds.

These lemons must first be zested with sugar intended for jam. Place watermelon in boiled syrup, cook over low heat, sprinkling with little sugar.

Melon jam (ancient recipe)

Take a not quite ripe melon, peel it, cut off the rind, cut into rectangular pieces, weigh it, put it in boiling water; When it boils, put it on a sieve, pour it with cool water and ice, put it on a dish, moisten it with alcohol first, and leave it for 0.25 hours.

For 1 pound of melon, take 2 pounds of sugar and 1 glass of water. Boil the syrup, add the melon, cook over low heat until it becomes transparent. Or prepare a syrup from 1 glass of water and 1 pound of sugar, put the melon in the cooled syrup and cook, adding the remaining pound of sugar little by little.

Lemon or orange jam (ancient recipe)

Cut thin enough slices of lemon or orange, select the grains, add cool water, cook until soft so that the skin can be easily pierced with a straw. Then remove the lemons or oranges from the water with a colander, place in a deep plate, cover with the same plate and place between two down pillows for several hours until they cool down.

Then weigh them and put them in a jar. For 1 pound of lemons or oranges, take 1.5 pounds of sugar and 2 cups of water. Prepare the syrup as follows: boil 2 glasses of water in which the lemons or oranges were boiled, and 1 pound of sugar, cool, pour it over the lemons or oranges.

The next day, drain the syrup, boil it, add another ¼ pound of sugar, and pour the cooled lemons over it. On the 3rd day, drain again, boil, add the remaining ¼ sugar and pour in the lemons or oranges while warm, but not hot; When completely cool, seal the jars.

How to amaze your grandchildren in winter: 10 unique ideas for jam

Any housewife understands how to make strawberry or raspberry jam. But not everyone knows that you can create an unusual and original jam from exotic fruits or vegetables and at the same time amaze your own children and grandchildren with the unusual look and taste of winter sweets.

Pumpkin with oranges

• 1 kg pumpkin pulp;
• 2 oranges;
• sugar and water for syrup (in a ratio of 2 to 1).

Young pumpkin contains a huge amount of sugar and vitamins. If you combine it with orange, the jam will become a beautiful remedy for boosting immunity.

To make jam you need:

1. Cut the peeled pumpkin into small pieces, and grind the orange through a meat grinder.
2. Then combine the ingredients and pour in the sweet syrup.
3. Cook the resulting mixture for 20 minutes.
4. Let the jam cool and pour it into the prepared jars.

Quince with walnuts

• 1 kg quince;
• 600 g sugar;
• 200 g walnut kernels.

To make jam you need:

1. Place the peeled quince in cool water: this will prevent it from darkening.
2. Boil the peel for half an hour. The skin itself will not be useful, but the water in which it was boiled will acquire a mind-blowing smell.
3. Place chopped quince pulp and sugar into this liquid.
4. Add nuts after the jam boils.

Peach with pineapples

• 1 kg of new peaches;
• small jar of canned pineapples;
• water;
• 600 g sugar;
• lemon juice.

To make jam you need:

1. Remove the skin from the peaches in advance.
2. Wash and finely chop the fruit, and then combine with sweet syrup.
3. Stir and leave for 4 hours: a lot of juice should be released.
4. Then cook the resulting mixture over low heat for 5 minutes, remembering to skim off the foam.
5. Add lemon juice and keep on the stove for another 15 minutes.

From rose petals

• 300 g rose petals;
• 1.5 cups of sugar for syrup and a handful for sprinkling;
• 1 liter of water;
• 5 g citric acid.

The main thing in making such unusual jam is proper care of the buds. Low quality roses are not suitable.

To make jam you need:

1. Separate the petals from the flower.
2. Add citric acid and sugar to them.
3. Mash the resulting mixture with your hands to release the juice. In this state, leave it for 12 hours.
4. Add sugar to the pan and pour water over it: you will get a sweet syrup, which must be brought to a boil.
5. Place the petals in the sweet base and cook for another 15 minutes.
6. Pour the finished jam into small prepared jars.

Melon with raspberries

• 1.5 kg of clean melon;
• 700 g sugar;
• 2 cups fresh raspberries.

To make jam you need:

1. Cut the melon into cubes.
2. Add raspberries and sugar.
3. Wait until the mixture gives juice, put it on the stove and bring it to a boil.
4. The jam must be cooked for at least 5 minutes.
5. Cool and repeat this process 2 more times.
6. After the third boil, pour the finished jam into prepared jars.

Greenish tomato jam

• 1.5 kg of greenish tomatoes;
• 2 types of sugar to taste - white and cane;
• lemon juice.

The greener the tomatoes, the less likely it is that the skin will begin to separate from the flesh.

To make jam you need:

1. Mix white and cane sugar.
2. Place the chopped tomatoes in rows, sweeten any of them.
3. Let it brew for 3 hours.
4. Add lemon juice.
5. Bring to a boil and cook at low temperature until tender.

All tomatoes have different densities, so when cooking you should not count the time, it is better to check the readiness of the syrup. It should thicken, but at the same time not form into a “ball”.

Lemon with ginger

• 5 lemons;
• ginger root;
• sweet syrup.

To make jam you need:

1. Pour boiling water over the citruses, and at this time prepare sweet syrup.
2. Cut the lemons into thin half rings and grate the ginger.
3. Mix everything with sweet syrup and cook for 30 minutes.
4. Place the finished jam into prepared jars.

Lemons can be boiled with or without the skin. When choosing citrus fruits, you should pay attention to their weight: their lightness is a direct symbol of the fact that they have long been plucked.

Banana jam

• water;
• 2 cups sugar;
• 1.5 kg bananas;
• optional pieces of other fruits and berries.

To make jam you need:

1. In a saucepan, prepare traditional syrup from water and sugar.
2. Place banana slices in it.
3. Let the jam sit for 3 hours, then simmer for 30 minutes over low heat, stirring constantly.

If desired, the taste can be varied with lemon or gooseberries. Bananas also go well with kiwi and strawberries.

Chocolate with plum

• 1 kg plum;
• 100 g cocoa powder;
• 5 g butter.

To make jam you need:

1. Pass the processed plum through a meat grinder or grind in a blender.
2. Add sugar to the finished puree and cook over low heat, stirring constantly.
3. Add a knob of butter and cocoa powder.
4. Cook the resulting mixture for another 40 minutes.

Orange peel jam

• orange peels;
• water;
• sugar;
• lemon juice.

To make jam you need:

1. Oranges must be doused with boiling water ahead of time: brought fruits are constantly treated with special harmful substances. Remove the inner snow-white layer from the skin: it is bitter.
2. Cut the peels into strips and soak for several hours. Change the water from time to time.
3. Roll the crusts into a spiral and cook over medium heat.
4. Pour out the hot liquid a couple of times, add fresh water and put it on the stove again.
5. Separately prepare the sweet syrup and pour it over the crusts.
6. After the jam has cooled completely, add lemon juice and boil again.

The delicacy is eaten not only as an independent dish, it is also added to the decor of confectionery products: ice cream, jelly, cakes.