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Aromatic apple jam

Aromatic apple jam

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We wash the apples and cut them into thicker slices, keeping the house with seeds. Put a cup of water over them and simmer until soft. We pass the cooked apples through the sieve, including the puree from them, keeping in the sieve only the shells and the seeds. Add the sugar over the apple paste and simmer until it thickens. 5 minutes before it is ready, add the grated lemon peel and the powdered ginger.

We put the hot jam in the sterile jars, we put the lids and we cover the jars with beds until the next day.

Apple jam & # 8211 recipe of yesteryear

I received several apples from the country, those imperfect apples, but so fragrant and tasty that there is no need for any addition of flavors. A preparation made from only two ingredients, it can't be simpler than that. Gasisti HERE recipe for rolls with walnuts and jam, grandmother's recipe, extremely tasty.

Preparation time 20 minutes

Cooking time 20 minutes

Serving 2 jars of 300 ml


1. Prepare a pan with cold water in which the apples will boil. Wash the apples well and remove the hard middle with the tubular utensil. If you don't have the utensil, put the apple in 4, cut the middle and then slice the apple and put it in the water in which it will boil with the peel.
2. Boil the apples very quickly, in maximum 10 minutes. Drain the water in a spaghetti sieve and then put them in a blender or robot and puree them.
3. In a pan with a thick bottom (the ones with a stone coating on the inside are wonderful, they don't stick at all) put the puree together with the sugar until it thickens. The time varies a lot, depending on the amount and width of the pan in which it boils, if it is a large evaporation surface, it boils faster. For me, a kg of apples lasted a maximum of 30 minutes.
4. Put the jars in a metal tray so that they do not crack when you pour the hot paste and put them in the oven on a tray, at 180 degrees, the goal is to catch a pojghita. It lasts about 20-30 minutes, during which time the jars are sterilized. This recommendation is, but I noticed that it boiled the contents and when I took them out you didn't really see the pojghita, but you have to do that. After cooling, pojghita will form. Put the lids on after cooling. The appearance is stiff and translucent jam, as you see in the first photo.
Talking to other housewives, it is possible to get better results from smaller amounts of mashed boiled, for example as I prepared from a kg of apples. If you have a lot of apples to solve (several kg), I recommend dividing the puree into several non-stick dishes. When offered, buy heavy-duty pans with stone lining on the inside. I don't stick at all and the food tastes better. I make the soup in such a bowl, and the pan is mandatory.

The marmalade will also be used for your recipes: Simple cookies with egg butter and marmalade (click here) or pancakes (click HERE for the recipe).
Liv (e) it!

Wash the fruits, remove the stalk, cut them into smaller pieces or in half and put them in a bowl with a double bottom if you have them. Peel the apples, put them on the large grater and transfer them to the strawberry bowl. Sprinkle with lemon juice.

  • Choose ripe, sweet and juicy fruits. The final taste will depend only on the sweetness of the fruit used.

With the mashing tool and a vertical blender, chop the fruit.

Then put the pot on the fire and simmer over low to medium heat until it is thick. Stir constantly and gather the foam formed.

After 30-40 minutes, the jam should be ready.

Prepare the jars as well. Wash them very well and sterilize them correctly, so the jam will keep perfectly over the winter.

A detailed article on sterilizing canning jars can be found here (click).

Transfer the jam to the jars, screw the lids on and put them upside down, then cover them with kitchen towels or something thick to keep warm.

After they have cooled completely, label them and place them in the pantry. From the given quantities we obtained two jars of 250 g and one of 125 g.

Good appetite and good work!

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Pumpkin jam flavored with cinnamon, cloves, vanilla (and ginger) - recipe

Pumpkin does not last long as a jam or jam. That's why a sugar-free recipe isn't very possible - which helps preserve it. It is necessary in this regard to use citrus fruits, oranges or lemons. Pumpkin has a low acidity, and citrus juice will help preserve and also accentuate the flavor of the pumpkin.

You can add carrots or apples to this jam. As a flavoring, you can use cinnamon, cloves, vanilla and / or ginger. In some parts of the world, towards the end, grated coconut is added to the pumpkin jam. In Portugal, coconut is replaced by walnut kernels or almonds.

• 1 kg of pumpkin pie
• 500 g of raw sugar
• 2 lemons
• 2 cinnamon sticks
• 4 cloves

• ½ teaspoon of grated ginger
• 75 g of coconut or walnut kernel
• 1 vanilla pod

Peel a squash, grate it and cut it into small cubes. The smaller the pieces, the faster they will boil.

Put the pumpkin pieces in a thick-walled saucepan, where you usually make jam or marmalade. Add the sugar, cinnamon, cloves and vanilla pod, freshly squeezed lemon juice from the 2 lemons and grated peel from 1 lemon (previously washed with baking soda and vinegar).

Stir, cover the pan and put it on low heat, letting the sugar dissolve.

When you notice that the pumpkin and sugar have started to leave more juice (liquid), take the lid off and let the jam continue to boil over low heat until it thickens, stirring occasionally.

Pass some of the pumpkin while it is boiling with a fork or a vertical blender. This is optional. (If you want, you can pass all the boiled pumpkin in the end to get a finer jam.)

Finally add the coconut or ground walnut kernels. Mix well.

After the pumpkin is well cooked, remove the cinnamon sticks and cloves (if you can still find them). To avoid this, you can put cinnamon (2 teaspoons) and ground cloves (1 knife tip) at the beginning, which will remain in the jam.

Transfer the pumpkin jam to sterilized glass jars. turn them with the lid down, and let them sit like this for 5 minutes. Allow to cool to room temperature, then store in the refrigerator or in a cool place.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

Orange jam

- 2 kg orange
- 800 g sugar
- a lemon

Method of preparation:
1. Wash the oranges well and then peel them, grate them. Peel a squash, grate it and cut it into cubes.
2. Put them in a saucepan, put it on the fire and mix. Pass the orange cubes to leave the juice.

3. When it starts to boil, add the sugar and mix until a paste is formed. Turn on the heat and stir from time to time.
4. When the paste has thickened, take the pan off the heat and add the juice from the lemon you squeezed.
5. In a bowl put the grated peel on the fire with a little water and let it boil for 5 minutes. Drain the water and put the composition over the orange jam.
6. Put the jam on the fire again and let it simmer in a few holes, then put it hot in jars and close the lids tightly.

That's how you got two jam recipes incredibly good and fragrant, which you can use for cakes and bread in the morning.

Galette with apples, pears and apricot jam

We know that the weekend is a good opportunity to try something new, so we have a surprise for you. We decree every Thursday - "Delicious recipe day". We consulted with Teo and prepared some special dessert recipes and only good ones to enjoy :) Today Teo prepared a recipe with apricot jam, velvety and fragrant. We thank you again and we invite you to try it soon and share the result with us.

"Galette" in French or "rustic tart" in our language, is a dish you can play with. We can use any kind of fruit, but the combination I consider the most successful is galette with apples, pears and necessarily apricot jam, to give the tart a velvety texture and sweet taste. Before starting the recipe, it is important to heat the oven to 180 ° C. The ingredients are enough for an 8-serving tart.

Ingredients for the countertop (pate brisee):

  • 250g very cold butter, from the fridge, cut into cubes
  • 350g flour
  • a tablespoon of sugar
  • ¼ teaspoon salt
  • 60ml (4 tablespoons) cold water with ice cubes

Put the flour, salt and sugar in the food processor, mix them for a few seconds. Add the butter cubes, beat with the blender for a maximum of 10 seconds or until the composition looks like a large breadcrumbs. We start the robot again and add cold water, spoon by spoon, until the dough is homogeneous. If you have added too much water, add another tablespoon of flour. If the dough is too crumbly, add a little more water. We make a disk out of the dough, wrap it in cling film and let it cool until we prepare the filling.

Ingredients for the filling:

  • 4 tablespoons apricot jam Râureni
  • 2 red apples
  • 2 pears
  • 4 tablespoons sugar (set aside a tablespoon)
  • 2 teaspoons ground cinnamon
  • a small beaten egg

Remove the dough from the cold and spread it in a disc with a diameter of 25 cm, directly on the baking paper, which we place on the oven tray. Grease the dough with apricot jam for a more velvety taste and a fragrant aroma. We are careful to leave 2 cm to the edge. Cut the apples and pears into slices, mix them in a bowl with cinnamon and 3 tablespoons of sugar.

Place the fruit mixture over the apricot jam and then wrap the dough around the fruit, so that the exposed fruit remains. Grease the edges of the tart with the beaten egg and sprinkle with the spoonful of sugar that I put aside.

Bake for 30-35 minutes or until the tart is nicely browned. Allow to cool to room temperature before slicing. May you be the best! :)

Tomato, Apple and Cinnamon Jam & # 8211 A Special Recipe

You will not be able to believe how fine, intensely colored and aromatic this tomato jam is, a unique and tasty recipe for summer breakfasts. You can serve it on bread, or you can use it to fill cookies, pancakes, biscuits and other delicacies.

• 1 kg of tomatoes
• 600 g of apples
• 700 g of sugar
• 200 ml of water
• juice from 2 lemons
• 1 cinnamon stick or 1 vanilla stick

For this recipe, we need to find some well-ripened tomatoes, but not too soft. Likewise, apples should be ripe, but sour in taste. We must remember that sour apples contain more pectin, which helps bind the jam. Both tomatoes and apples must be perfectly healthy, without course, so as not to spoil the jam.

We wash the tomatoes and cut them on top in four, without cutting them all the way down. We put them in a pot of boiling water and leave them for 30 seconds, so that they can be peeled more easily. Then take the tomatoes out of the pot and rinse them under a stream of cold water. Peel a squash, grate it and cut it in half. We remove the seeds and cut them into small cubes again.

Peel the apples and cut them into cubes or thin strips, then mix them in a bowl with the tomato pieces. Sprinkle with freshly squeezed lemon juice.

We take a large saucepan, in which we usually prepare the jams, and we put the sugar, water and juice from the second lemon. Put the pan on the stove over low heat until the syrup forms a white foam on the surface, boils with large bulbs and is well bound.

Pour the mixture of tomatoes and apples into the syrup in the saucepan and add the chopped cinnamon stick or vanilla. Let the jam boil for about 30-45 minutes on low heat, or until it reaches the desired consistency.

If you like fine jam, you can leave it on the fire for another 20 minutes, then you can pass it with a mixer. Thus, the jam will be much better and useful for sweets or cakes. If you want to feel the pieces of tomatoes and apples, you can leave it that way.

Pour the hot jam into sterilized jars, put the lids on and turn them upside down. Cover them with a blanket and leave them to cool to room temperature. The next day, we put the jars of jam in the pantry or in another dry and dark place in the house.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Apple jam. The most delicious APPLE GEM RECIPE. Apples are the favorite fruit of most and well-prepared jam can be a delight for winter days. It goes perfectly with pancakes, cakes or simply spread on bread. The variety of seafood is so great that every housewife can find at least one variety from which to prepare the delicious dessert. presents a delicious recipe for APPLE GEM:


5 kg apples,
2 kg of sugar,
juice from 2 lemons,
1-2 cinnamon sticks, optional.

Dense apple amber jam for the filling (for winter)!

A dense and very fragrant apple jam. An excellent, non-flowing filling for pies, pies and other cakes. The jam has a beautiful and intense amber color!


-600-800 gr of sugar, depending on how sweet the apples are

-1 sachet of vanilla sugar.


1. You can use any kind of apples, it is important to be well ripened. Peel a squash, grate it and squeeze the seeds. Put the apples in a bowl of water so that they do not become dark in color.

2. Transfer the apples to a saucepan. The pot can be very full of fruit, as they are left to boil.

3. Pour water into the pan, depending on the amount of apples: 100 ml of water for 1 kg of cleaned apples.

4. Put the pan on the fire, cover it with a lid, bring the apples to a boil and boil them until they become very soft, stirring periodically.

5. Pass the apples with the blender vertically until you get a puree.

6. Transfer the puree to a thick-bottomed saucepan and add sugar, depending on the volume of puree obtained. We added 2 kg of sugar to 2.5 liters of puree.

7.Mix very well and bring the puree to the boil, stirring constantly. Then make a small fire and boil the jam until it is ready, stirring periodically. We boiled it for 20 minutes.

8.Remove the foam, which forms on the surface.

9. Check if the jam is ready as follows: drip a few drops of jam on a plate and, if they keep their shape and do not flow, the jam is ready.

10.Add the vanilla sugar and boil the jam for another 5 minutes.

11.Sterilize the jars in a bain marie and boil the lids.

12. Pour the jam into the hot jars. The jam is liquid, but after it cools, it becomes very dense.

13. Close the jars tightly and allow them to cool completely.

Try to prepare this perfect filling for delicious homemade desserts!

Apples are hard and not very juicy fruits. That's why you just have to clean them of seeds and tails. Cut them into pieces that will be the size you want. Take an enameled pan and place a layer of apples, then a layer of sugar. Continue this procedure until you have finished the fruits and sugar. When you have finished this operation, leave the pan aside for 2-3 hours, until the sugar dissolves, then put it on the stove over high heat to bind the syrup.

No water is added at all. Put sliced ​​lemon. As for the lemon, you have two options. Either peel it or add it completely. That way you will have a apple jam more bitter. According to everyone's taste.

How will you know that the syrup is ready? We share some secrets with you.

Take a spoon and soak it in syrup. If when you lift the spoon three drops will fall one after the other, it means that the syrup is ready. If you're still not sure, look carefully at the fruit. When it comes time to take the pan off the heat, you will notice that the apple pieces float in all the syrup, all the way to the bottom. They are not raised to the surface. It is very important not to keep the syrup on the fire too long because the sugar will caramelize.

After removing the pan from the heat, you need to collect the foam that has accumulated on top. Don't do this while apple jam boil, because the foam will accumulate continuously. It is enough if you remove it at the end. The pan in which you boiled apple jam cover with a napkin soaked in water but very well squeezed. This avoids the formation of sugar crystals on the surface.

Leave apple jam cool it, then you can pour it into jars.

Thus, you will have your own apple jam and you will no longer have to check the expiration date as you did every time you bought a jar of jam from the store. Thus, if you store it in a cool place, you will always have it at hand apple jam really good.

Video: Aromatic Apple Filling Cake Without-Oven (June 2022).


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