Sweet preparations

Melissa has long gone beyond just medicinal herbs. It is actively used in cooking, for flavoring meat dishes, drinks and desserts. One of these desserts is lemon balm jam. This jam is quite versatile. It is suitable for toasts, cocktails, and simply for decorating desserts.

Ivan Michurin himself was involved in breeding the black gooseberry variety. It was he who decided to combine black currants with emerald gooseberries in one berry in order to achieve maximum concentration of vitamins and taste. He succeeded, and if green gooseberry jam is considered royal, then black gooseberry jam can be called imperial.

Mango jam is cooked in two cases - if you bought unripe fruits, or they are overripe and are about to spoil. Although, mango jam turns out to be so tasty that some people specifically buy mangoes just for jam.
Mango is an exotic fruit; making jam from it is no more difficult than making jam from peaches.

What could be better than the taste of fresh berries in winter? That's right, only fresh berries with sugar. 🙂 How to preserve all the properties and taste of black currants and raspberries for the winter?

Chanterelle jam sounds unusual and strange only to us. In Sweden, sugar is added to almost all preparations, but they do not consider mushrooms with sugar to be jam. The chanterelle jam that our housewives prepare is based on a Swedish recipe, however, it is already a full-fledged dessert. Shall we try?

Yellow raspberries have a sweeter taste, although they contain more seeds. Because of this, jam is often made from yellow raspberries, but properly prepared jam is no less tasty. After all, the berries remain intact, and the seeds are practically invisible.

It's always sad when apples fall to the ground before they are ripe. It is impossible to eat carrion, because green apples are sour and tart, and not to mention their hardness. Most gardeners, sighing sadly, bury the carrion in a hole, looking sadly at the few remaining apples on the tree, burying dreams of a rich harvest and a full pantry with seams.

Dishes of Armenian national cuisine sometimes surprise and delight with how skillfully they combine what seemed impossible to combine. We will now look at the recipe for one of these “impossible” dishes. This is jam made from eggplants, or “blue” ones, as we call them.

Is it possible to make jam from frozen cherries? After all, equipment is sometimes unreliable, and when the freezer breaks down, you begin to feverishly think about how to preserve your food for the winter. You can make jam from frozen cherries in the same way as from fresh ones.

Many interesting recipes have overly complex recipes or expensive, hard-to-find ingredients. Such recipes are designed for gourmets with exquisite taste. Most people are not so demanding and easily replace the ingredients of the recipe, getting an equally tasty product, but much cheaper and simpler. In this article, we invite you to familiarize yourself with a simple and affordable recipe for onion jam.

The shelf life of mulberry, or mulberry, is very short.It is impossible to keep it fresh, unless you freeze it? But the freezer compartment is not rubber, and mulberries can be preserved in another way, for example, by making jam from it.

If as a child you looked for the “lucky flower” of lilac with five petals in bunches of lilacs, made a wish and ate it, then you probably remember this bitterness and at the same time honey-like sweetness on your tongue. You might be surprised, but excellent jam is made from lilac, which tastes slightly like buckwheat honey, but this jam is more delicate, with a light floral aroma.

For me, spring begins when the bird cherry blossoms. The sweet and intoxicating aroma of bird cherry is difficult to confuse with anything else; it makes your head spin and smells like spring. Alas, bird cherry blossoms do not last long, and its aroma is carried away by the wind, but some part remains in the berries. If you love spring and miss this freshness, I offer you several recipes for bird cherry jam.

Many varieties of cherry plum have one unpleasant feature - an ingrown seed. It is simply impossible to remove this seed without turning the cherry plum into puree. But there are also varieties in which the seed is easily pushed out with a stick. When choosing how to make cherry plum jam, you need to take this feature into account.
Cherry plum, unlike its fellow plum, contains less sugar, but more calcium. Cherry plum seeds are used as one of the components for the manufacture of activated carbon tablets. So, even if you have to make jam with seeds, take comfort in the fact that you are getting more benefits from your jam.

Rosehip is a widespread shrub. All parts of it are considered useful: greens, flowers, fruits, roots and twigs. Most often, rose hips are used in cooking and for medicinal purposes. Flowers are less popular. This is due to the fact that it is necessary to collect pink inflorescences during their active flowering period, which occurs for a fairly short time. Simply delicious jam is prepared from fragrant rosehip petals. You can buy it in stores, but the price for this delicacy is very high. To give you the opportunity to enjoy an unusual dessert, we have collected detailed information for you about the rules for collecting and processing delicate rosehip petals, as well as all the ways to make jam from them at home.

Yoshta is a kind of hybrid of black currant and gooseberry. This is a large berry, the size of a gooseberry, but devoid of thorns, which is good news. The taste of yoshta, depending on the variety, may be more similar to gooseberries or currants, however, in any case, yoshta jam is incredibly tasty and healthy.

Pomegranate jam is difficult to describe in words. After all, ruby ​​seeds in a transparent ruby ​​viscous syrup are something magical and tasty. The jam is cooked with the seeds, but they don’t interfere at all later. And if you add pine or walnuts to pomegranate jam, then the presence of seeds may not be noticed at all. But, nuts, like other additives, are not necessary. The jam turns out to be extraordinarily tasty.

For a long time, black elderberry was considered exclusively a pharmaceutical plant. After all, all parts of the bush are suitable for preparing medicine, from flowers to roots.
Elderberry contains certain toxins, and you need to skillfully prepare medicine, or especially desserts from it. Also, you can’t use it “as much as your heart desires.” Although the content of toxins decreases after heat treatment, people with chronic diseases or pregnant women should eat elderberry with extreme caution.

Persimmon is a rather specific fruit. You'll never know what you'll get. Will it be a sickly sweet and fleshy fruit, or a tart-astringent pulp that is impossible to eat? When making jam, all the shortcomings can be removed, corrected and you can get jam that you won’t be able to pull away by the ears.

It happens that some of the sweet preparations are not eaten by the beginning of the new season. Jam, jam and fruits and berries ground with sugar can be used in other ways. Which? Make marmalade out of them! It's tasty, fast, and very unusual. After this culinary experiment, your household will look at these preparations with different eyes and all last year’s supplies will instantly evaporate.