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WALNUT
JAM
1 kg - walnuts
1.5 kg - sugar
3 gr. - citric acid
3 gr. clove
or 3 gr. cardamom
(50 walnuts 1 kg sugar).
Take milk-stage
ripeness walnuts with soft shell 24 mm maximum
diameter. Skin walnuts, pour on cold water
and soak for 3 days, changing water 2-3
times a day. Then soak in lime water for
2-3 days, stirring 4-5 times a day. Rinse,
needle in several spots and soak in cold
water for 3 days, changing water 2-3 times
a day. Then blanch walnuts in boiling water
during 20-25 minutes. Pour on hot syrup
and boil 2-3 times with 4-6 hour intervals.
Add citric acid, clove or cardamom. Keep
jam to mature 20 minimum.
Lime water: Slake 500 gr lime in 3 l. water
and settle for 3-4 hours. Drain transparent
water from the surface and screen through
gauze.
FIG
JAM
1 kg figs
1 kg sugar
1 gr. citric acid
0.5 gr. vanillin
This jam is
made of peeled and unpeeled figs.
1. Blanch figs 5 minutes in water at 80-85
C. Pour on hot syrup and simmer two times.
2. Sprinkle peeled figs with sugar powder
and keep 8-10 hours. Then simmer during
50-60 minutes. Add citric acid and vanillin
before end.
QUINCE
JAM
1 kg quince
1.2 kg sugar.
Peel quince,
cut lengthwise into 2 cm thick sections,
blanch in boiling water for 10-15 minutes.
Pour on hot syrup made of sugar and blanching
water. Boil jam 3-4 times during 8-10 minutes
with 8 hours intervals between each boiling.
ROSE
JAM
100 gr. rose petals
900 gr. sugar
2 gr. citric acid.
Separate
from petals lower white parts, wash and
blanch in boiling water for 5 minutes. Make
40 % syrup in blanching water and pour on
petals. Boil once until ready. Add citric
acid. One can make jam from sweetbrier petals
as well.
MUBERRY
JAM
1 kg white mulberry
1.2 kg sugar
2 gr. citric acid.
Elect
large mulberries, pour on syrup, bring to
boil, simmer for 5 minutes and cool to 20-25
C. Simmer second time for 8-10 min. cool
again and bring to readiness for the third
time. Add citric acid.
BLACK
MULBERRY JAM
1 kg mulberry
1.3 15 kg sugar.
In Azerbaijan,
particulary in Apsheron peninsula the black
mulberry, so called Khartut, is grown.
One can make jam from the black mulberry
as well.
Select large khartut berries, intersperse
with sugar powder, keep for 8-10 hours and
simmer 2-3 times with 8 hours intervals.
One can pour on syrup and make similar to
white mulberry jam.
APRICOT
JAM
1 kg apricots
1.2 kg sugar.
Boil small
apricots whole; half and pip large ones.
Needle apricots in 8-10 points, blanch in
boiling water for 1 min. Pour on hot syrup
and keep to mature for 8-10 hours. During
maturing boil syrup separately three times
and pour on apricots. Bring to readiness
for the fourth time.
PEACH
JAM
1 kg peaches
1.2 kg sugar.
Peel small
peaches and boil whole; peel large peaches,
half or cut into 4-6 sections. Scald peaches
to peel easy. Keep peeled peaches in 1%-citric
acid solution to prevent darkening. Boil
similar to apricot jam.
CORNELIAN
CHERRY JAM
1 kg Cornelian cherries
1.2 kg sugar.
Cornelian
cherry jam is made with pips and without.
Add 400 ml water in sugar and make syrup.
Pour on half amount of syrup before first
boiling and the rest before the second one.
Make two times with 5-8 hours interval.
Sometimes one can pour on whole syrup, bring
to boil; cool during 10-15 minutes. Repeat
process 4-5 times.
FEIJOA
JAM
1 kg feijoa
1.2 kg sugar.
Take feijoa
of the same size, wash and blanch in boiling
water for 3-5 minutes. Peel, intersperse
with sugar and keep 18-20 hours. Add 100
ml water and simmer 2-3 times with 8 hour
intervals. If feijoa unpeeled, needle 7-8
spots, blanch in boiling water for 8-10
minutes, pour on syrup and boil 2-3 times.
PARADISE
APPLE JAM
1 kg apples
1.3 1.5 kg sugar.
Boil
apple whole with short cut pedicle. Remove
sepal, needle and blanch in boiling water
for 3-5 minutes. Pour on syrup and keep
during 3-4 hours. Then simmer to boil for
5-7 minutes, cool down, keep for 6-8 hours
and boil again during 7-10 minutes until
ready.
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