Today I propose an aromatic and very good jam. It is sour and slightly bitter but retains the aroma of the fruit. Those small fruits of a beautiful and intense red that it is impossible to ignore, and to ignore their qualities.
- 2.5 kg of cranberries
- 1 kg of sugar
- juice from half a lemon, or even a whole lemon.
Preparation time: less than 60 minutes
RECIPE PREPARATION Cranberry jam:
We clean the cranberries from the stalks and leaves, if necessary.
We wash them in a strainer with cold water and place them in a bowl. Put the sugar on them and squeeze the lemon juice. Stir and let them sit for at least 1 hour.
They will break by boiling and leave their juice.
We put them on low heat and mix from time to time if you have a non-stick pot, if it is a normal pot then you have to mix more often.
Let it boil until it thickens enough and looks like it is binding. Put a few drops on a spoon and see how it behaves when it cools.
I let it boil for about 30 minutes.
Pour the hot into clean jars, put the lid on and place them with the lid down.
When they are cold, we place them nicely in the pantry and let them rest.
It is a fine jam, beautiful in color and a special taste! A needle every year!
Hi, I want to know why you didn't put hot jam in jars?
Most recipes mention this aspect.
I did this year twice, I put hot jam in jars, then I kept them in my mouth until morning.
How to prepare whole blueberry jam?
Simple! As with any jam, start with a hot sugar syrup in which the whole fruit is dipped. They should not be cooked too much so as not to be miserable. We work with portions of max. 2 kg of fruit in a trance. Lemon juice prevents the crystallization of the syrup and maintains the beautiful color of the blueberries.
I found blueberries in Kaufland at the super offer: 2 lei for a 125 g casserole. I bought about 12 casseroles. I kept a few for immediate consumption and from 6 casseroles (800 g) I made this jam. Because the blueberries were very sweet I decided to put less sugar & # 8211 that is 600 g. If we talk about 1 kg of fruit it would mean 750 g of sugar.
From the 800 g of blueberries I got 1,100 kg of blueberry jam & that is 2 jars of 400 ml (450 g each) + 200 g more. These last 200 g I mixed them with assorted berry jam. If you want, leave them for current consumption or place them in a smaller jar.
The recipe below is calculated for 1 kg of blueberries. From these quantities will come 1,500 g of blueberry jam with which you can fill 3 jars of 400 ml (450 g each).
Put in a bowl, water and cranberries, and simmer. Add the sugar at the beginning of the cooking, then add the grated lemon peel. Cranberries, being very sour fruits (slightly more sour than cherries), I put about 200 g of sugar. Whoever wants to prepare the cherry sauce instead of cranberries, proceeds as his taste dictates.
Boil until the sauce becomes thicker (the syrup forms like jam). take off the heat, put separately.
Serve with poultry / turkey steak, pork.
I, in order to have a different taste and appearance next to the meat, I cut the pears in half, I dug them out but I took care to leave some pulp next to the peel, I boiled them for about 5 minutes in water with sugar and I added wine (white this time) in the case of white wine, the pears remain beautiful white. if you put red wine, they will color and you will have burgundy pears. I use the red wine variant only when I fill the pears with light sauces (for contrast)
Pears are also served next to poultry or pork steak. they have a delicious taste and are effective on the plate.
The water used for this sauce must be in small quantities because the fruits in question boil very quickly. the syrup (water + sugar) gives the consistency of the sauce.
Step by step recipe for sugar-free plum jam
- It is good to sort the plums, to remove the wormed and spoiled fruits, to wash and let the water drain.
- Cut the plums in half, remove the damaged areas, put them in a basin, add a glass of water there.
- Boil the plums, stirring constantly until cooked.
- The preparation is checked by the drop cooling method. Put a drop of jam on a cold plate, let it cool. If the drop thickened and did not fade, it was ready to freeze.
- Wrap the jam while it is hot in dry sterilized jars. You don't have to wrap them, let them cool.
- Take out three-liter cans.
It is good to use sugar-free plum jam in baking, any desserts, baked pies, make all sorts of sauces.
Cranberry jam without sugar added 200 g
The price includes VAT and does not include transport!
- due to the low sugar content, the jam can be consumed by those who have given up sugar or are not allowed to consume sugar
- It is a natural and healthy food, being prepared from 100% wild cranberries
- It is without sweeteners, without flavors, without additives, without dyes.
- from picking fruit from the mountain
- when sorting, cleaning, washing
- stirring over low heat
- until they are put in jars and decorated.
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The jams from Camara de la Munte are made from berries from spontaneous flora - blueberries, raspberries, cranberries, shock fruits, rosehips, sea buckthorn or grown in the area, in the mountains (strawberries) or from small producers in Transylvania - black currants, apricots, and so on
Jams and syrups are prepared according to simple, traditional recipes, therefore, the production series are small, but with a unique and perfect taste.
All products are traditional goodies, made with great passion, with fruits and plants from the Apuseni Mountains, an unpolluted area still little affected by the effects of industrialization or modernism, with fairytale landscapes and ecological natural resources.
As natural and delicious as the jams are the syrups from & ldquoCamara de la Munte & rdquo. They are used both as soft drinks and as ingredients for other drinks or desserts such as cakes, tarts, cakes, creams, sauces, yogurts or ice cream.
You should know that the whole manufacturing process is artisanal, the jams being carefully placed in jars, then sterilized and placed in a place of honor. The care and passion with which the partners & ldquoCamara de la Munte & rdquo choose the berries and prepare the jams and syrups make these products unique, with an exceptional aroma, which you fall in love with from the first tasting.
If you grew up with your grandparents, in the country, for sure, for a moment, you go back to childhood. We wish you this sensory, culinary experience to be as pleasant as possible!
Cranberry jam without added sugar is obvious, without added sugar, without sweeteners, without flavors, without dyes and without other additives. It is a homemade product, boiled, sterilized in a water bath.
It has a total sugar content of 12%.
It is a healthy food, produced from cranberries from spontaneous flora, 100%.
Consumed as such or as a sauce for meat, vegetables, cheese or pasta, blueberry jam is a blessing for those who have given up sugar consumption or for those who are not allowed to consume sugar.
Ingredients: 100% cranberries from spontaneous flora.
Store in a cool, dry place, away from direct sunlight. After opening, it is recommended to refrigerate and consume within 30 days.
- 72 kcal nutritional value
- 1.3 g protein
- 0.1 g lipids
- 7 g carbohydrates
- 7 g dietary fiber.
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We strongly recommend that you read carefully all the information and / or leaflets of the products / cosmetics you want to buy.
Even if you bought them, read the ingredients, the leaflets again and beware of food allergies / or other allergies / or any other information that will raise an alarm!
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1 kg of sugar
600 g quinces weighed after being shaved
& frac12 l water
500 ml of lemon juice
Method of preparation:
The well-baked, yellow quinces, wipe them from the fluff on them, peel them and put them on the grater with large holes, only up to the hard and stony part that forms the seed house. Quinces oxidize quickly while working. That's why you don't have to keep them in water. After you have weighed them, you immediately put them in the hot syrup and they will regain their color.
Mix the sugar, water, lemon juice and vanilla stick on the fire, until the sugar melts and immediately add the quinces that need to boil more, until they soften. When it gets a shiny appearance and floats in all the syrup, take the pan immediately off the heat, otherwise the quinces will darken in color. Leave the pan covered, until the jam cools, then put it in jars.
Therefore, you learned two more jam recipes which will make your life more fragrant. I'm waiting for you to tell me if you liked them!
Hot pepper jam simple recipe
Hot pepper jam simple recipe. The hot pepper jam is sweet, sour and spicy just enough to accompany red steaks, homemade sausages, cheeses. A simple and cheap recipe, available to anyone. It is prepared with hot peppers, vinegar and sugar and is a preserve for the winter.
Hot pepper jam It may seem exotic to many Romanians, but it is not. Although peppers originated on the American continent, being brought to Europe after the 15th century (along with tomatoes, potatoes and many other vegetables), they soon became very popular. & # 8222Exotica & # 8221 is actually the combination of jams or compotes with savory dishes.
In Transylvania and Banat we currently eat fruit soups (Cherry, peaches, pears), fruit sauces with beef broth or compote plum in addition steak pork or duck. I'm doing extraordinarily well!
Another spicy jam is the tomato one & # 8211 see here.
Being close to Hungary, we like both sweet or hot paprika and spicy sauces made with hot peppers. Eros Track is a famous hot pepper paste with salt & # 8211 You can find her recipe here.
The fashion with spicy jams I would say came more from Great Britain, on the Indian chain (former colonies). The famous chutney combines fruits and vegetables with spicy spices. This hot pepper jam would be on the same line. At present, it is also prepared in Italy, Spain, France, especially in the southern regions.
This recipe is received from my girlfriend Mihaela Gafiuc who has lived for almost 15 years in Italy, in the region of Calabria and who is a perfect housewife. I want to thank him in this way because I really liked the result! I was careful and I only made half a portion (of 500 g of hot peppers) because I didn't know if I would like it or not. Well, I will repeat the recipe as soon as possible! Know that it is not very fast.
I used orange hot peppers because they were available in the market at that time. You can also use red or green hot peppers or color mixes. Some recipes provide for the combination of hot peppers with bell peppers or kapia, for a weaker spiciness. The substances that give the peppers spiciness are alkaline (basic) and their partial neutralization is done with acidic components (tomato, vinegar, lemon).
Some hot peppers are more fleshy (they have a juicier pulp), others are drier (with a thinner pulp). Mine were drier and I had to add a little more water to the recipe.
The principle of any jam is to boil fruits or vegetables in a sugar syrup, which will replace the water in their tissues. That is, to entrust them. The pieces become glassy, translucent. Care must be taken at the temperature of the syrup and at the time of boiling so as not to caramelize the jam!
I give you the ingredients for 2 jars of hot pepper jam of approx. 300 ml. You can multiply them as you wish.
I boiled until the nuts softened and the syrup thickened. We put a drop on a plate and if it doesn't stretch it's ready.
We put them in sterilized jars, turn them with the lid down and leave them to cool. From the given quantities, 3 jars of 150 g come out. Enjoy!
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- 2 kg of freshly washed blackberries
- half a cup of water
- 3/4 cup - 1 cup sugar (depending on how sweet the blackberries are)
- the juice of half a lemon
- a quarter cup of warm water
- a tablespoon of cornmeal
1. Mix blackberries, water, sugar and lemon juice in a deep, stainless bowl over medium heat.
2. Leave them on the fire for 10 minutes. The blackberries will have softened and everything will have a bright red color.
3. Use a fork to crush all the blackberries.
4. In another bowl, mix the cornmeal and water to form a paste.
5. Add the paste to the blackberry mixture and mix intensely.
6. Increase the flame and let it cook for a few more minutes, continuing to stir.
7. Remove from the heat and allow to cool completely.
A blackberry jam as easy and pleasant to prepare as it is to eat. Enjoy it at any time of the day, but if you decide to have a morning picnic in a forest, keep the jar close. who knows what lustful native teddy bear is attracted to the natural aroma of some fruits transformed into blackberry jam!