There are hundreds, if not thousands, of preservation recipes for the winter. Many of us make raspberry, cherry or strawberry jam. And what if you experiment a little with conservation? Learn about five interesting recipes for fruit preservation for the winter.
There are hundreds, if not thousands, of preservation recipes for the winter. Many of us make raspberry, cherry or strawberry jam. And what if you experiment a little with conservation? Learn about five interesting recipes for fruit preservation for the winter.
How nice it is on a cold winter evening to open a jar of your favorite jam and enjoy sweets with tea. It is not only very tasty, but also useful for the body, because jam contains many useful substances (especially if it is mashed berries with sugar), which we lack so much in winter. Preservation for the winter is quite popular in our country. Many experienced housewives make jam from cherries, raspberries, strawberries, apples and many other fruits. We will offer you 5 interesting recipes for fruit preservation that you probably haven't tried yet.
Melon jamMelon can be used to make a very tasty and delicate jam. Peel the melon and cut it into thin slices 3-5 cm long. The slices should then be blanched in boiling water for 5 minutes, then quickly cooled in cold water. After that, the melon should be poured with hot syrup and infused for 5-6 hours, then boiled for 10-20 minutes, after which it should be left for another 3-4 hours and boiled until fully cooked. At the end of jam preparation, you can add a little lemon juice.
To prepare, you will need: 1 kg of lingonberries, 0.5 kg of apples, 600 ml of water, 200 g of sugar, 100 ml of 6% vinegar, 5 g of salt, 5-6 pcs. cloves, 5-6 pcs. allspice, a small piece of cinnamon.
Cut the apples into quarters and blanch them in boiling water for about 2-3 minutes. We cook a marinade of water, vinegar, spices, let it boil for 2-3 minutes. Mix apples with lingonberries, arrange in jars and pour boiling marinade. In addition to lingonberries, you can also use other useful berries.
To cook peaches in wine, you need 1.5 kg of peaches, 500 g of sugar, 300 ml of water, 150 ml of white wine, 1 tbsp. l. lemon juice, cinnamon, ground ginger and cloves.
Boil the peaches for 2-3 minutes, take them out, dry them, peel them, remove the pits and press in the washed cloves.
Boil water separately, add 0.5 tsp. cinnamon and a pinch of ground ginger. Add peaches there and cook for 10 minutes, cool. After a few hours, pour the sugar solution into a saucepan. Add wine and lemon juice to the syrup, bring to a boil, add peaches and cook until they become soft. Place peaches in jars and immediately pour boiling syrup over them.
Marmalade from pumpkin, yellow plums and cherriesYou need: 2 kg of pumpkin, 2 kg of plums, 2 kg of cherries, 600 g of sugar per 1 kg of fruit, a gelatinous substance (for example, agar-agar). All fruits should be washed, cut, sprinkled with sugar, add a gelatinous substance and cook until fully cooked. It turns out a very tasty marmalade.
To prepare, you need 500 g of lemons or oranges, 1.5 kg of sugar.
Cut the citrus fruits into slices together with the peel, pour cold water and cook until soft. Then we prepare a syrup from 2 cups of decoction and granulated sugar. Pour the fruit slices with syrup and leave overnight. The next day, you need to drain the syrup, put it on the fire, bring it to a boil and add ¼ of the sugar. Cool the syrup and pour the slices overnight. The next day, repeat the operation, and when the jam cools down, roll it into jars.