In 2014, the Japanese company Takii seed introduced a petunia with a striking salmon-orange petal color. By association with the bright colors of the southern sunset sky, the unique hybrid was named African Sunset (“African Sunset”). Needless to say, this petunia instantly won the hearts of gardeners and was in great demand. But in the last two years, the curiosity has suddenly disappeared from shop windows. Where did the orange petunia go?
Our family loves sweet pepper, so we plant it every year. Most of the varieties that I grow have been tested by me for more than one season, I cultivate them all the time. And every year I try to try something new. Pepper is a heat-loving and rather whimsical plant. About varietal and hybrid varieties of tasty and productive sweet pepper, which grows well with me, and will be discussed further. I live in central Russia.
Meatballs with broccoli in bechamel sauce are a great idea for a quick lunch or dinner. Start by cooking the minced meat, while bringing 2 liters of water to a boil to blanch the broccoli. By the time the cutlets are fried, the cabbage will be ready. It remains to collect the products in the pan, season with sauce and bring to readiness. Broccoli needs to be cooked quickly to keep its bright green color, which either fades or turns brown when cooked for a long time.
Home floriculture is not only a fascinating process, but also a very troublesome hobby. And, as a rule, the more experience a grower has, the healthier his plants look. And what about those who do not have experience, but want to have houseplants at home - not elongated stunted specimens, but beautiful and healthy ones that do not cause guilt by their extinction? For beginners and flower growers who are not burdened with a long experience, I will tell you about the main mistakes that are easy to avoid.
Lush cheesecakes in a pan with banana-apple confiture is another recipe for everyone's favorite dish. So that cheesecakes do not fall off after cooking, remember a few simple rules. Firstly, only fresh and dry cottage cheese, secondly, no baking powder and soda, and thirdly, the density of the dough - you can sculpt from it, it is not tight, but pliable. A good dough with a small amount of flour will come out only from good cottage cheese, and here again, see the “firstly” item.
It is no secret that many drugs from pharmacies migrated to summer cottages. Their use, at first glance, seems so exotic that some summer residents are perceived almost with hostility. At the same time, potassium permanganate is a long-known antiseptic, which is used both in medicine and in veterinary medicine. In crop production, a solution of potassium permanganate is used both as an antiseptic and as a fertilizer. In this article we will tell you how to properly use potassium permanganate in the garden and vegetable garden.
Pork meat salad with mushrooms is a rural dish that can often be found on the festive table in the village. This recipe is with champignons, but if you can use forest mushrooms, then be sure to cook it this way, it will be even tastier. You don’t need to spend a lot of time preparing this salad - put the meat in a saucepan for 5 minutes and another 5 minutes for slicing. Everything else happens almost without the participation of the cook - meat and mushrooms are boiled, cooled, marinated.
Cucumbers grow well not only in a greenhouse or conservatory, but also in open ground. Cucumbers are usually sown from mid-April to mid-May. Harvesting in this case is possible from mid-July to the end of summer. Cucumbers do not tolerate frost. That's why we don't sow them too early. However, there is a way to bring their harvest closer and taste juicy handsome men from your garden at the beginning of summer or even in May. It is only necessary to take into account some features of this plant.
Polissias is a great alternative to classic variegated shrubs and woody ones. This plant's ornate round or feathery leaves create a strikingly festive curly crown, while its elegant silhouettes and modest personality make it a great candidate for being the largest plant in the house. Larger leaves do not prevent him from successfully replacing Benjamin and Co. ficuses. Moreover, poliscias offers much more variety.
Pumpkin cinnamon casserole is juicy and incredibly tasty, a bit like pumpkin pie, but, unlike pie, it is more tender and just melts in your mouth! This is the perfect sweet pastry recipe for families with children. As a rule, kids do not like pumpkin very much, but they never mind eating sweets. Sweet pumpkin casserole is a delicious and healthy dessert, which, moreover, is prepared very simply and quickly. Try it! You'll like it!
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In the first weeks of development, many cultures need a pick (and not even one), while others need a transplant “contraindicated”. To "please" both of them, you can use not quite standard containers for seedlings. Another good reason to try them is to save money. In this article we will tell you how to do without the usual boxes, pots, cassettes and tablets. And let's pay attention to non-traditional, but very effective and interesting containers for seedlings.
Healthy Red Cabbage Vegetable Soup with Celery, Red Onion and Beetroot is a vegetarian soup recipe that can also be prepared on fasting days. For those who decide to lose a few extra pounds, I advise you not to add potatoes, and slightly reduce the amount of olive oil (1 tablespoon is enough). The soup turns out to be very fragrant and thick, and in fasting you can serve a portion of soup with lean bread - then it will turn out satisfying and healthy.
Surely everyone has already heard about the popular term “hygge”, which came to us from Denmark. This word is not translated into other languages of the world. Because it means a lot of things at once: comfort, happiness, harmony, spiritual atmosphere ... In this northern country, by the way, most of the time in the year is cloudy weather and little sun. The summer is also short. And the level of happiness at the same time is one of the highest (the country regularly ranks first in the UN global ranking).
Fruits and berries
Description
lemon jam- a classic Portuguese delicacy, loved by children and adults, and widely known outside of this state. It is quite easy to prepare it at home. If the hostess has a slow cooker or a bread machine with the function of making jam or jam, then this is great, since these devices are equipped with non-stick bowls, which greatly facilitates the cooking process, because the main work of the hostess is minimized. But we will go the other way and make real jam ourselves in the old and proven way - in a saucepan on the stove.
Lemon is a very useful type of citrus fruit, but due to its taste, it is rarely consumed in sufficient quantities. But vitamin C, which is contained in the composition of the yellow fruit, is very often not enough in the winter. There are many mixtures with lemon and other ingredients, but people, and especially children, do not want to use all this at all. Another thing is jam or jam!
There are a lot of recipes for lemon jam and jam, a lot of recipes with additional ingredients, be it oranges, ginger or even agar-agar. After trying many recipes, we settled on this one. We suggest you try the classic recipe with step by step photos. It is the most successful and easy to prepare at home, because total cooking time is about 3 hours.. Believe me, everything is very simple! Just a little patience and a delicious delicacy and your culinary skills will be appreciated by relatives and friends. Jam will become a favorite delicacy on your table as an independent sweet, and as a filling in puffs, homemade cookies and cakes.
I would like to draw attention to the fact that the jam prepared according to this recipe, well kept long time , like any jam, subject to the elementary rules of preparing products for the future, and is no different from jam produced by well-known brands, with the exception of a small digression - it is made with great love!
Ingredients
Steps
Let's take 1 kg 200 grams of lemons - that's how much 10 medium lemons weigh. Rinse them well under running water. Dry with a paper towel. Boil water in any amount and dip the lemons in it for 2 minutes to soften the skin, in cooking this is called blanching. Then put in a colander and cool.
We cut the fruits, together with the zest, into thin half rings about 3-4 mm thick so that the finished jam is cooked evenly. If there are bones in the lemon, then they must be removed during the cutting process.
Pour cold water into the pan, in the amount indicated in the recipe, and put the lemons in the same place. Bring it to a boil, then lower the heat and simmer for 45 minutes.
Add sugar in small portions and mix well. You need to let the sugar dissolve well, so that you end up with a sugar syrup, in which there are soft slices of lemon. After the sugar dissolves, pour in the vanilla sugar and mix again.
The resulting mass must be cooked for 90-100 minutes, over low heat, stirring occasionally, which is more convenient to do with a wooden spatula or spoon. We will check the readiness of the jam by dropping a drop of amber jelly on a saucer. If it retains its shape, then the jam is ready.
The finished jelly, still hot, must be poured into jars, previously washed and sterilized. Close tightly and hermetically with clean lids. For uniform heating, the rolled jars need to be turned over onto the lid and wrapped in a warm blanket. After complete cooling, the finished jam should be stored in a cool place. Or you can not roll it up, but serve it with tea in a beautiful rosette vase with hot pancakes! Enjoy your meal!
Lemon jam is a delicacy made from a peeled lemon, sometimes not peeled. If you eat a spoonful of jam at least once every few days, the body will better absorb calcium and iron, and the digestive system will normalize.
The beneficial qualities of lemon jam are due to its composition. It contains a lot of vitamin C, which is a natural antiseptic and antioxidant. Also, in order to prevent SARS and after antibiotic therapy, it is recommended to eat jam. The delicacy is indicated for people with low stomach acidity (it effectively increases it).
Jam from lemons removes toxins from the human body. Also, this product is used in dietetics, because it speeds up the metabolic process and does not contain fat. The energy value of jam (in 100 grams) is 200 kilocalories.
Although the delicacy is very healthy, it should be eaten within reasonable limits. It is not advisable for people who suffer from frequent allergic rashes to consume dessert in large quantities.
Lemon jam contains citric acid, which negatively affects tooth enamel, so if a person has sensitive teeth, he should not include this food in his diet. It is necessary to abandon jam in diseases: pancreatitis, stomach ulcers, gastritis and tonsillitis.
lemon zest jam recipe
Lemon zest jam is an unusual recipe that is popular and is prepared by many hostesses. The cooking process will take about three hours. The result is 3 liters of rich jam.
For cooking you will need:
- 2 liters of clean water;
- 2 kilograms of granulated sugar;
- 1.5 kilograms of ripe lemons.
First of all, you need to wash the lemons and wipe them with a towel. Then the lemon peel is removed and cut into strips or rubbed on a large grater.
Next, cut in half and squeeze the juice into a bowl in which the delicacy will be cooked. Water, sugar are poured into the juice and crushed zest is placed.
The white peel of the lemon and the seeds should be folded into a bag, tied up and put in a saucepan in which the dessert will be prepared (but this is optional). Next, you need to turn on medium heat and bring the brew to a boil. Duration of cooking - 1-3 hours.
The container must not be covered with a lid. During cooking, the contents of the container will decrease by 2 times.
The readiness of the jam is checked as follows: a few drops of goodies need to be dropped onto a plate, when turning the dishes in different directions, the dessert should keep its structure. This lemon jam recipe is very simple, despite the ease of preparation, it turns out a very tasty lemon jam mass.
Lemon jam with peel
Lemon peel jam is cooked for an hour and a half. Ingredients that will be needed during the cooking process: 4 large lemons, 1 liter of water, half a kilogram of granulated sugar. First you need to wash the lemons and wipe dry. This can be done with a paper towel.
Grate the zest of 3 lemons into a bowl. Remove the skin from the remaining lemon, chop it and add to the zest. 
Add 250 milliliters of water to the zest and skin in a saucepan and light the gas (medium heat). The contents of the cooking container should boil after 10 minutes.
The next stage of preparation is the parsing of lemons into segments; to get tasty and fragrant lemon jam at home, only the pulp of the fruit is needed. Pulp with one glass of granulated sugar should be placed in a food processor and beat well. 
After this procedure, drain the water from the zest and chips and beat the contents of the combine again for 10 minutes.
Repeated whipping is necessary so that the jam is not bitter.
The next step is to add the lemon-sugar mixture from the food processor to the zest and shavings. The remaining sugar and water are also added to the pan. The ingredients are mixed with a wooden spoon, the saucepan is put on fire. The duration of cooking is 45-60 minutes. The finished delicacy should be thick, bright and boiled. 
Dessert can be poured into beautiful containers or jars and eaten with toast. Jam mass will perfectly decorate breakfast, because bread spread with such sweetness will not leave anyone indifferent.
Lemon orange jam
Jam from lemon and orange is a sweetness that is impossible to break away from. It is also called amber because of the beautiful rich shade. For one person, for making jam you will need:
- 3 medium sized oranges;
- 3 large lemons;
- 1-1.5 kilograms of sugar;
- 1 teaspoon of vanillin;
- 1 cinnamon stick (you can use just chopped spice)
First step. Remove the zest from the oranges, but do not throw it away, as you will still need it. 
Second step. Oranges should be cut into 6-8 pieces and the pits removed. Fragrant fruits are covered with sugar and left for 1.5-2 hours. This is necessary in order for the oranges to release as much juice as possible. 
The third cooking step starts after 2 hours. Squeeze the juice from the lemons and remove the pits. Freshly squeezed juice pours over chopped oranges. 
It is necessary to drain the water and pour in a new one so that the sweetness does not taste bitter.
Cooking will take from 1 to 1.5 hours until the peels of the lemons are soft. 
The next step is to strain the lemon juice over the oranges. Cinnamon and vanilla are added. Only now you need to start boiling oranges for one and a half to two hours. The sweet mass should be halved. 
The last stage of cooking: you need to get a cinnamon stick (in case a stick was thrown in the place of seasoning) and chop in a food processor. Peel of oranges should be cut into strips and added to the jam mass. 
Bring the finished goodies to a boil for the last time and turn off the gas. The finished product can be placed in glass jars and stored in the refrigerator. Cooking lemon jam with love, a recipe with a photo will help you not to make mistakes in the cooking steps and do everything right.
What can you eat with lemon jam?
Jam made from lemons and other fruits or dried fruits can be added to various dishes, complementing them and giving them a taste of sophistication. Lemon jam sweetness pairs perfectly with homemade pancakes and pancakes. Jam can be a stuffing for pancakes.
Jam with lemon is not only useful in the cold season, but also spicy. It can serve as a dressing for fruit salad and make it richer. Options with which you can eat a treat: with waffles, diet bread, croutons, buns without filling, bagels, rye bread crackers.
Jam from juicy lemons will be an excellent filling for bakery yeast products. Buns and pies with homemade goodies are hearty, fluffy and with great flavor.
For those who are losing weight, natural products with a minimum of fat should be part of the diet. Jam made from freshly squeezed fruits will ideally fit into the diet and bring complete benefits.
Absolutely all the recipes that we publish in this article have been personally tested. We guarantee that the dish, regardless of the recipe you choose, will turn out to be incredibly tasty, moderately nutritious. Eat for health!
So, how can you generally characterize lemon jam? This is a universal delicacy that can be safely used both as a separate dessert, and for tea, in the form of a delicious pie filling, and as a regular spread on bread. You definitely won’t be able to make lemon jam for a long time. Jam is so tasty that it is almost impossible to prepare it for the future. We advise you to choose fresh fruits for its preparation.
The first standard recipe for making lemon jam.
Let's start with standard recipes, and finish with recipes for jam "with a twist." For the first recipe, you will need 10 medium lemons, 1.8 kg of sugar, 30 grams of vanilla sugar, 1.5 liters of water for cooking, plus more water for "infusion".
Initially, you wash the lemons and pour boiling water over them. Then leave for five minutes, drain the water, and cut the fruits into slices. Bones are very desirable to choose, do not leave anything.
After that, put the lemon slices in a saucepan, pour it with 1.5 liters of water and put it to boil over medium heat. After 45-50 minutes, you can add sugar (both regular and vanilla). Reduce the fire and leave the jam to cook on the fire for about an hour.
For the next step, you will need a skimmer. With it, you carefully fish out all the skins from the jam. But do not rush to throw them away, but rather give them to the kids. They eat them with great pleasure instead of sweets - how delicious they turn out! At this time, pour the jam into jars and roll up or put in the refrigerator.
That, in fact, is the whole wisdom of making lemon jam. As you can see, everything is very fast and there is nothing complicated. By the way, according to the same principle, you can cook orange or grapefruit jam. Only we advise you to take less sugar - after all, orange and grapefruit are not as sour as lemons.
The second standard recipe for making lemon jam.
In principle, it is not very different from the first, but has its own characteristics of preparation. Firstly, a slightly different ratio of proportions - for 1 kg of lemons, two liters of water and 3 kg of sugar are taken. You thoroughly wash the lemon and cut it into thin slices. You can, of course, cut it smaller, but the slices themselves can then be used as candied fruits and added to any pastries or cheesecakes. Be sure to remove the stones, otherwise your jam will turn out with an unpleasant bitterness.
Then you put all the sliced \u200b\u200blemon slices in an enamel bowl and fill it with water for a day. After a day, the lemons are boiled under the lid until you can crush the peel with your fingers. Add sugar to them and boil for another 20 minutes.
The final touch - the jam is poured into a clean, dry jar and placed in hot water until cool.
An old Portuguese recipe for lemon jam.
For jam, pick up 10 lemons with a total weight of 1.5 kg. It is better to take yellow, fragrant and juicy. To make the crust thin. Unripe lemons have less juice and are slightly dry inside. These are not suitable for making lemon jam. If you are making jam from oranges, follow the same proportions, but it is better to add the juice of two lemons and 1 cinnamon stick for flavor. But if you are preparing orange jam exclusively for the roll, adding cinnamon is not at all necessary.
Wash the lemons and pat dry. Lemon peel is initially removed with a sharp knife. You will need to cut it into thin strips, squeeze the juice from half the lemons. Combine it with two liters of water and zest in a saucepan. You also have seeds, partitions and lemon peel after squeezing the juice. Place it in a special gauze or nylon bag and carefully lower it into a cooking pot. Why is this needed?
Let's tell you a little secret: lemon pomace is a great source of pectin, which will give the jam a jelly-like consistency.
How long does it take to cook lemon jam according to the Portuguese recipe? It varies, on average from 1 to 3 hours. Content by volume should evaporate to about half.
As soon as the boil is over, you also carefully remove the bag from the broth, place it on a nylon sieve and let all the liquid drain right over the pan. When the lemon content of the bag has cooled down a bit, carefully squeeze the bag, collect all the pectin that has stood out with a spoon, and discard the squeezed pomace. You can’t leave them in jam, because later it will acquire a bitter aftertaste.
Put the broth again on a very slow fire, add all the sugar and bring to a boil, stirring gently. How to check if the jam is ready or not yet? To do this, you will need to check the dish for fluidity. A drop of jam that you place on a plate or the back of your hand should not spread.
Turn off the fire, let the jam cool down a bit and pour into jars. The hot jam will appear runny, but the drops are actually very sticky to the touch.
To enhance the taste, you can add 2 leaves of geranium to the jam (in a bag with pomace before cooking). How much jam will be made from the above ingredients? On average, about three liters.
Lemon jam "Vitaminka"
And this type of jam is called so because of the peculiarities of its preparation. A magical delicacy for real sweet tooth is not cooked on fire at all. This allows you to preserve to the maximum all the vitamins and minerals that are contained in fruits. The product itself is sweet with a spicy sourness.
Take two lemons, two medium oranges and two kiwis. Optionally, you can also add one banana and two tangerines. We take sugar at the rate of one kilogram per kilogram of fruit mass. All products are passed through a meat grinder, only kiwi, banana and tangerines are peeled. Everything is well mixed, sugar is added in the right proportion. Then you mix the jam again, put it in dry and sterile jars. For convenience, you can take 200-gram jars for baby food. Lemon jam with the maximum amount of vitamins can be stored in the refrigerator for quite a long time.
Lemon Ginger Jam
Lemon jam prepared with ginger is sure to captivate the taste preferences of your loved ones. Best served with pancakes and pancakes.
For 400 grams of lemons, 200 grams of sugar and a small piece of ginger are usually taken - about 5 centimeters. Lemons are washed, juice is squeezed out of one lemon, the second is blanched in boiling water for 10 minutes until soft. The lemon is cut, its seeds are removed. Together with the peeled ginger root, you grind the lemon with a meat grinder to make a puree.
Then the puree is placed in a cooking pot, lemon juice is added. All this is cooked over low heat for about 20 minutes until the jam becomes thick. Let it cool, transfer to a jar and place in your refrigerator. Lemon jam with ginger root is ready, bon appetit!
Lemon jam in a slow cooker
Since today many people have a slow cooker, we offer you a recipe for making excellent lemon jam using this miracle. Everything about everything will take a maximum of 1.5 hours, and all the products for making lemon jam are more than affordable.
So, you will need: 2 medium lemons, 2 cups of water, 100 grams of sugar. You wash the lemons thoroughly and grate the zest of 1.5 lemons. The part of the lemon that you have left along with the zest will just need to be cut into small slices. Bones may not be removed.
To remove the bitterness from lemons, you pour the sliced citrus with half a glass of water and boil it in the boil mode for about 7-10 minutes. The time should vary depending on how soft the peel is.
We drain the water. Then you add sugar, a few tablespoons of lemon juice, one glass of water to the slow cooker. You cook all this in a slow cooker in the “Baking” mode for 60 minutes. After cooling, the delicacy will be ready. Enjoy!
Many do not know about this sweetness. Meanwhile, lemon jam is quite simple to prepare, it has an original taste, and a very appetizing look. For the first time, they came up with the idea of preparing such a jam in Portugal. Over time, the recipe for this goodies came to our kitchen. And now you can enjoy the taste and simplicity of making sweets from the most affordable products.
Dessert Features
The dish is cooked for about two hours. According to which of the proposed recipes to cook, it does not make a significant difference, they are all tested on personal experience. The result is always excellent, fragrant, rich taste and color are guaranteed.
This sweet will please any hostess and will be to the taste of her household and guests. You can make a sandwich for breakfast with it, bake a pie and burgers and just serve it as a sweet for tea drinking. Jam is not stored for a long time, but not because it deteriorates. He is eaten, all without a trace.
Jam Recipe #1
To make the preparation successful and live up to expectations, cook it from fresh lemons. There are ordinary jam recipes, with the most minimal number of ingredients, and there are those in which other fruits or aromatic additives are added.
So, you will need:
- Sugar - 1800 gr.
- Water - 1500 ml.
- Lemon - 10 pieces of medium size;
- 30 g vanilla sugar.
The first thing to do is prepare the lemons. To do this, rinse them, put them in a plastic or enamel bowl and pour boiling water over them. After 5 minutes, remove the lemons and cut into slices. The seeds must be removed.
Take the container in which you will cook, put the pieces of lemon, add 1.5 liters of water and cook for 50 minutes over medium heat. Mix vanilla sugar with regular sugar, put in a saucepan. Continue cooking the jam over low heat for about an hour. Remove the pan from the heat and select all the lemon peels from the resulting mass. You can dry them, you get very tasty candied fruits. And lay out the bulk in sterile jars. They can be closed with lids or rolled up and left to cool.
Store prepared jars in a cool place. Such jam can be made from other types of citrus fruits, tangerines, oranges, grapefruit, lime are suitable. Or even make assorted of these fruits, it will be interesting for any hostess to experiment. And children will definitely like this activity, do not forget to involve them in the case. When you undertake to make jam from other fruits, the amount of sugar can be reduced, depending on the degree of acidity of the selected fruits.
Cooking method number 2
The composition of the recipe is the same, but the amount of products is taken differently, and the taste is different, due to differences in the ratio.
- Water - 2 liters.
- Lemons - 1 kg.
- Sugar - 3 kg.
Wash the lemons, cut in half, remove all the seeds, they will be bitter in the jam. Cut into slices, considering that then the crusts will go to candied fruits, which can be added to the filling for pies, to sweet dishes, to morning porridge.
Put the lemon slices in a stainless pan, add water and leave for 24 hours. Now boil the infused slices so that the peel becomes soft, then pour sugar into the pan and cook for another third of an hour. When cooling the jam, a trick is used: pour hot water into a container, transfer the finished sweet mass to a jar and lower it into the water.
portuguese lemon jam
Fruits for jam should be ripe, full-bodied, with a thin crust. Such specimens are very juicy and fragrant, ideal. In total, about 1.5 kilograms of lemons are needed. The same advice applies when choosing oranges for a similar preparation.
However, to give the dish a more expressive, piquant taste, it is recommended to add lemon juice from two fruits and a little cinnamon. It is good to lubricate the rolls with such a thick and fragrant mass, then you should not add cinnamon.
This jam is prepared from lemons with zest separately. Cut off the top of the peel from the washed lemons. Divide the fruit into two parts, squeeze out all the juice from one. Cut the zest into long strips. Put all this in a saucepan and fill with water. Put the rest of the pomace in a suitable bag and also lower it into the pan. It is a natural source of gelling agents, a jam thickener.
Put the workpiece to boil over medium heat until the volume is reduced by half. This will take one to three hours. When everything is ready, remove the bag and drain all the liquid from it back into the pan, and also collect the gelling agent that may have remained in the bag.
Make sure that pieces of pomace and seeds do not get into the main mass, this can spoil the taste of the dish. Put everything that is in the pan back on the stove, add sugar and let the mass boil, stirring constantly. The readiness of jam can be determined by dropping it on a plate, if the drop has not spread, the mass has already boiled down enough.
Cool the jam a little, pour into a suitable container. When the jam has completely cooled, it will become very thick, thanks to the pectin from the pomace. And finally, an unusual additive in this recipe is geranium leaves, a couple of pieces can be put in a bag with the remnants of squeezed lemons.
"Vitamin" dessert from different fruits
In this recipe, assorted fruits are prepared, and all the vitamins are really preserved. Jam is not subjected to heat treatment. Due to the combination of different fruits, the product is enriched with many useful substances, microelements and vitamins. The taste of this jam is sweet and sour, the consistency is thick.
It is preferable to use it fresh, for sandwiches, and to add to other dishes, so as not to lose valuable qualities.
So, take all the fruits in 2 pieces:
Peel tangerines, kiwis and bananas, wash the rest of the fruits. Grind prepared fruits in a meat grinder. Mix the mass thoroughly, adding sugar. When the vitamin mixture becomes homogeneous, it can already be decomposed into sterile jars. Store such a product in the refrigerator or in a fairly cool place.
Lemon ginger treat
Ginger will give the lemon jam a spicy recipe. Your household will love this unusual taste. Be sure to try cooking it. It is eaten very quickly, leaving pleasant memories. Suitable for homemade cakes, pancakes and pancakes.
Compound:
- lemons - 400 g;
- sugar - 200 g;
- ginger root 5 cm.
Boil one of the prepared, clean lemons for 10 minutes until soft. Use another fruit to squeeze juice out of it. Cut the boiled lemon and remove all seeds. Peel the ginger and pass it all together through a meat grinder. You should get a smooth puree. Put the fruit mass in an enamel pan, add the squeezed juice. Bring to a boil and cook for a third of an hour over low heat until thickened, do not forget to stir the puree.
Let it cool and place in small containers, store the lemon-ginger jam in the refrigerator.
Confiture recipe in a slow cooker
To prepare it, you can use a convenient kitchen appliance - a slow cooker. It's convenient, fast and delicious.
Products for cooking:
- Lemon - 2 pcs.
- Water - 400 ml.
- Sugar - 100 g.
Rinse the fruits, use a grater to remove the zest from one and half of the second lemon. Lemons cut into slices. Put the mass in a slow cooker and cook for about 10 minutes, make sure that the crust becomes soft. This is necessary so that the confiture is not bitter.
The water must be drained, all the bitterness has gone into it. Add sugar, water 200 ml, lemon juice (3-4 tablespoons) to the multicooker pan. Transfer the slow cooker to the baking mode and cook the confiture for 1 hour.
