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Plum and pear jam

Plum and pear jam


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After I made the plum jelly according to Bitza's recipe, I found some "residues". pus in blender.

I boiled the composition together with 1 kg of sugar. You can add more sugar, depending on how ripe the fruit is. From the amount of 2 kg of plums and 1 kg of pears, not much jam came out. Quantities can double.


22 simple recipes for fasting jam cake

Simple or with cocoa glaze, it's wonderful! The aroma of apricots together with walnuts make up a delicious dessert. The most delicious fasting cake with mineral water and jam made according to a simple, easy recipe. It comes out a fluffy and delicious post cake. Assorted jam preparation of plums, peaches, apples and pears Plums and peaches are washed and peeled. Lent cake cherry dessert. When my mother was making this cake, I was looking forward to it, waiting for the icing to come from before the cake came out. We invite you to watch the video recipe below. Delicatessen Blackberry with plum jam - a simple cake with a taste.

Then prepare a fasting cake with your favorite jam and you won't even feel the difference! The dough is wonderful, tender, from potatoes. Fasting apple pie This apple pie is actually another version of the fasting croissant recipe with walnuts and jam. I say another option because it has the same. Ingredients: - 5 eggs - 200 g sugar - 200 g white flour - 4 tablespoons oil - 16 g vanilla sugar - 2 tablespoons cocoa - 1 baking powder (10 g) - a pinch of salt - 5-8 ml. I put plum jam like I had.

Try the recipe for the Lidl Kitchen Lentil Chocolate and Cocoa Jam!


Recipe: Assorted jam of plums, peaches, apples and pears

Ingredients for Assorted Jam of plums, peaches, apples and pears
& # 8211 2 kg of plums, 2 kg of peaches, 2 kg of apples, 2 kg of pears, 300 gr of sugar calculated for each kilogram of fruit puree

Assorted jam preparation of plums, peaches, apples and pears
The plums and peaches are washed and peeled off. Apples and pears are washed, peeled and shredded. The core of the fruit is ground through a meat grinder or passed through a blender. Weigh the fruit kernel and calculate the sugar needed for the jam. The fruit puree is boiled with the required amount of sugar and left to simmer, stirring occasionally. The jars are washed and sterilized. The assorted jam of plums, peaches, apples and pears is put in jars, then the jars are put in a tray and put in the oven for 30 minutes. Then staple and leave in bed until the next day.


How to cook pear jam

Before talking about the characteristics of such a dish, you should first familiarize yourself with its history.

The history

For the first time, such training was made by a Scottish woman married to a sailor. After her husband brought fruit from Spain, the woman decided to keep this wealth: the bitterness of the orange was soaked with sugar, and then she added pears. Later, this dish received a name consonant with the name of the creator - jam. After that, the development of production technology began: new recipes are distributed.

Benefits and harm

This dish has a number of useful qualities:

  1. It is useful in the treatment and prevention of heart and circulatory systemic diseases.
  2. The jam beats high blood pressure well, so it is often used for high blood pressure.
  3. The food helps to treat kidney and bladder diseases - it is used as an additional means for the main therapy.

You can use it with caution in people with diabetes and obesity because it contains large amounts of sugar, which can lead to difficult processes.

Selection of pears

Pears should be harvested at full maturity around the end of August - beginning of September.

The varieties for jams will work anyway. However, the preference is to provide a softer, because eventually the jam will become thicker than when using more pears. To make the pot as useful as possible, the fruit should be collected ripe and preferably without dark spots, spots, signs of rot.

Most recipes include not only pears, but also other components: spices, spices, berries and other fruits. The desired combination is selected individually, depending on the purpose and purpose of a particular dish.

Preparation of raw materials

Particular attention should be paid to preparatory work:

  1. Rinse the fruit well, preferably several times.
  2. Dry on paper towels. Other drying methods are allowed, but in this case the duration of the process will depend on the specific drying option.
  3. Loosen the fruit, remove the seeds and wormholes (if any, of course).

You can cut the pears as you like.

Tips and tricks for cooking

It is important to consider the following nuances:

  1. The heat treatment takes place in several stages. First, boil over high heat to boil, then leave on low heat for 15 minutes. Later, the product is cooled. The cycle is repeated again.
  2. The optimum ratio of sugar to the main component should be 1: 1.
  3. During cooking it is necessary to constantly remove the foam. Otherwise, the product will be tasteless and with a minimum shelf life.
  4. Add citric acid per 1 kg of sugar - for this amount take 1 teaspoon of acid.
  5. Utensils for making jam must be glazed. However, stainless steel is also suitable.
  6. If you cook the whole fruit, then before cooking the fruit must be pierced with toothpicks.
  7. The meat can also stay as long as possible if it is pre-cooked in boiling water for 10 minutes.

These subtleties will help any housewife to improve the quality of the jam.


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Cornlets with plum jam

Learn how to make delicious butter jam jams, according to a simple recipe, like at home.

Method of preparation:

1. In a bowl, mix the eggs with the sugar until completely melted.

Add the rum essence and then the soft butter.

2. Mix the flour with the yeast, put it in a sieve and sift half the amount of flour and yeast. Mix well, then add the other half.

3. Spread the dough as round as possible on the table sprinkled with flour and then cut triangles. Place a teaspoon of jam on each and roll starting from the base. Bring the ends slightly inwards and then place the croissants in a tray lined with baking paper.

4. Bake for about 20 minutes and then sprinkle with sugar


Plum jam

I put the plums in a large, stretched, tuci pan (in such a pan I prepare the plum jam because it doesn't stick and it has a different taste, I say) and I added the sugar. I put them on high heat for about 10 minutes, after which I put them on low heat and watched until the foam formed, which I collected with a foamer.
When it starts to bubble, we start to take out the jam with a spoon and put it on a very cold plate, kept in the fridge, to see if the drops of jam will stick in contact with the cold surface. If this happens, turn off the stove.
I like to keep the beautiful color of the jam (dark garnet) and the ideal density.
Pour the hot jam into super clean jars, close them well and place them upside down.
Cover the jars with a blanket and leave them until the next day.

I got such a fragrant jam. )

I am waiting for you on my blog for a recipe for plum and walnut cake! Let's keep the autumn tone!


A recipe proposed by: Adriana Dumitru (Adriana_Dumitru_1)


Jam of berries and cherries

Keep the flavor of the berries, enhanced by the unmistakable taste of cherries, right in your pantry.

Put all the fruit in a large enough bowl, stirring the sugar.

Peel the organic lemon and add the resulting lemon juice.

Boil the whole composition for 4 minutes and don't forget to sample during boiling!

Gelling test: Put a few drops of jam on a plate.

If the drops no longer flow when they cool, then the jam is ready.

The desired consistency can be determined by several & # 8220 gelling tests & # 8221, made during the specified cooking time.

Do not use more than 2 kg of prepared fruit in a single boil.

When making jam from very sweet fruits, we recommend adding a little lemon juice.


For the beginning, the fruits will be prepared: first the plums will be cleaned, cut in half and the seeds will be removed, then the pears will be cut in half, the box with seeds will be removed and cut into small cubes (because they are very juicy), the apples will be peeled on a large grater (there are vitamins), sprinkle the fruit and then with lemon juice.

Over the prepared fruits and put in a sticky pan or cauldron, spread the caster sugar in the rain, then bring to a boil over high heat at first, then over medium heat (proceed as for jams and jams known).

The chopped walnut kernel will be added at the end together with the cinnamon, leaving it to boil together for about 2-3 minutes.

Apple, pear and plum jam it will be put hot in jars of 375 g each, then hermetically sealed and put in a warm bed in beds until cooling, when they will be labeled with name, year and placed on shelves in the pantry.


Cake with leaves and plum jam with walnuts

1. For the sheets, put the yeast in a bowl, add a little warm milk and mix until all the yeast is liquefied. We mix the rest of the milk with the sugar. Add salt, vanilla sugar, egg, remaining milk and egg yolks, then warm liquefied butter. At the end, add the flour. We work the dough until it sticks to our hands. Divide the dough into three and spread out as many sheets.

2. For the filling, mix the coarsely chopped walnuts with the powdered sugar. We placed a sheet in a rectangular yena tray, lined with baking paper. Grease the top with half the amount of walnut jam. Cover with the second sheet and put the rest of the jam on top. We put the last sheet and let it rise in a warm place for 30 minutes.

3. Prick the jam and walnut cake with a fork and bake at 180 degrees for 20-25 minutes. After it is baked, let the leaf cake with jam and walnuts cool in the pan, and decorate with hot melted chocolate icing. We cut after it has cooled.

The glaze is made in a bain marie. In a saucepan put the butter and broken chocolate pieces. Stir vigorously until the chocolate has melted. Set aside, add the whipped cream and mix vigorously.


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