Jerusalem artichoke jam: options for preparing a healthy dessert - how to make jam from earthen pear

Today we will talk about Jerusalem artichoke-based jam. This preparation differs from standard technologies for making jam in the absence of sugar.

Selection and preparation of raw materials

The variety of Jerusalem artichoke does not matter at all, since the main differences between a varietal plant and a wild one are in the size of the fruits and their evenness. Non-varietal Jerusalem artichoke has smaller and more twisted tubers, but the beneficial composition of the plant is not inferior to its counterpart.

To make jam, you only need the tubers of the plant. It is best if the earthen pear is dug up in early spring, since such root vegetables contain more useful substances and taste sweeter.

The dug up fruits are thoroughly washed with a brush. If desired, remove the peel, but this is not at all necessary. The skin of the earthen pear contains a large amount of valuable vitamins. It is enough just to rinse the vegetable thoroughly before cooking.

A video from the Green Planet channel will tell you about all the beneficial properties of Jerusalem artichoke.

Jerusalem artichoke jam recipes

Jerusalem artichoke jam with plum

Necessary products: half a kilo of ripe plums and 800 grams of Jerusalem artichoke tubers. Cut the plums in half and remove the pits. The earthen pear tubers are cut into circles 5-7 millimeters thick. Place all ingredients in a bowl with thick walls, add 100 milliliters of water and simmer until soft. Close the lid of the pan tightly and reduce the heat to low. After 40-50 minutes of cooking, the vegetable and fruit mass will be ready.

The products are placed on a wire rack and pureed into a homogeneous puree. The jam is boiled over the fire for another 10 minutes, and at the very end of cooking, 5 grams of citric acid are added to the dish.

This recipe can be applied not only to plums. An additional component to Jerusalem artichoke can be, for example, pears or apples.

Jam based on apples and Jerusalem artichoke syrup

The first step is to prepare syrup, which can be used both as an independent dish and for medicinal purposes. Take 1 lemon per kilogram of earthen pear. Vegetables are washed and halved for ease of passing through the juicer. The total amount of juice obtained from a given volume of products is approximately 250-300 milliliters.It is poured into a small cooking container and begins to boil for 10 minutes, making intervals of 3-4 hours between batches. After the syrup has evaporated by half and thickened significantly, add fresh lemon juice to it. Cook the syrup for another 5 minutes and remove the bowl from the heat.

The next step is making the jam. 500 grams of fresh apples are peeled and seeds removed, cut into cubes or arbitrary pieces. The slices are placed in a pan and poured with a glass of Jerusalem artichoke syrup and 100 milliliters of water. The mixture is boiled under the lid for 20 minutes, stirring occasionally. Softened apples are crushed with a fork or punched with a blender. The homogeneous jam is boiled for another 5 minutes over the fire and packaged in sterile jars.

Shelf life

Desserts containing a minimum of preservatives should not be sent for long-term winter storage. Small volumes of Jerusalem artichoke jam can be stored in the refrigerator for up to 2 months. The containers in which the products are sealed must be sterile and airtight.