Preparation time: less than 60 minutes
RECIPE PREPARATION Yellow peach jam:
We choose ripe peaches but they should be hard, not juicy, because we make jam, we don't jam. We peel them, cut them into small cubes. Because they don't leave much juice, we prepare the syrup directly. , add the fruit and let it boil, over low heat. Take the foam formed and let it bind as we see fit. Put the pan on the fire, cover with a wet napkin and leave to cool. Put in a jar and gather the lid should not catch air.
The fruits are washed, the skin and seeds are removed and then ground. Put the ground pulp in a strainer and leave until all the juice comes out of them. If you want a faster process, mix with a wooden spoon in the pulp.
After the juice has drained, the pulp is weighed, we must have 1.3 kg. I'm sorry I didn't weigh the fruits before separating them from the seeds, they were probably about 5 kg. However, the quantities given are variable. If you have drained pulp, reduce the sugar provided as well as the rest of the ingredients, and if the pulp is more, add sugar, cloves, cinnamon and raisins with rum to taste.
After the pulp is drained, put it in the jam jar, add the sugar on top and mix and then put it on the stove's eye over low heat.
Put the raisins in rum and leave for half an hour to borrow their aromas and then add over the pulp of the fruit. Add cinnamon and cloves and leave on low heat, stirring constantly until it thickens well.
The cooking process must be no more than 45 minutes to an hour.
If you do not want to remove the fruit juice, the boiling process will be long, it can take hours, until all the juice evaporates and the jam will remain thick, with no trace of liquid in it.
After we see that it has thickened, we turn off the fire and leave it until the next day. In the morning we try the consistency of the jam, if we somehow see a trace of liquid we give a few more boils and if there is no more liquid in the jam, we heat it and put it in well-washed and dried jars.
Place between the beds and leave there for two days until the jars cool completely.
Peach jam & # 8211 Recipe taken from mother's notebook
Ripe peaches are chosen, but strong and healthy. Wash the fruits, peel them, break them in half and remove the seeds, then cut them into suitable slices. My peaches peeled easily. If you have peaches that are harder to clean, put them in boiling water for 2 minutes and they will be easier to clean…
It should result in 1 kg of sliced peaches… They are kept in lime water for about an hour… If you do not have lime water, you can make a mixture of water and baking soda, in the proportion of 2 tablespoons baking soda to 2 liters of water… Meanwhile, prepare the syrup…
Put the water and sugar on the fire and let it boil until the syrup becomes quite bound. Drain the lime water and add to the syrup. Turn off the heat and keep covered for 15-20 minutes, until the peaches leave their syrup… Put the pot back on the fire, add the lemon slices and boil until the jam is well bound…
At this point, turn off the heat and put the jam, hot, in sterilized jars. Close tightly and keep in blankets until completely cool, slowly, then store in the pantry…
Enjoy! Good appetite!
Recipe taken with express consent, from Mrs. Margareta Cismasiu (from her personal blog)
Ingredients for Peaches stuffed with jam and walnuts, old recipe for tender cookies
- -2 eggs
- -175 g sugar
- -125 ml oil
- - 1 teaspoon baking soda
- -450 g flour
- -1 salt powder
- For the filling
- -the middle of peaches
- -100 g ground walnuts
- -15 ml esenta rom
- -300 g plum jam
- For color
- - food coloring
- -150 ml of milk
- For decoration
- -100 g sugar or coconut
Preparation for Peaches stuffed with jam and walnuts, old recipe for tender cookies
The above are the ingredients we need. I will talk about how to prepare in the following below.
How to make peach dough
I started by separating the eggs, the egg whites from the yolks. I whipped the egg whites with the salt powder. Gradually I added the sugar and mixed continuously until it melted completely.
I left the egg whites aside and rubbed the yolks with the oil so that the mayonnaise was not cut. I added the yolk mixture with oil over the egg white foam and incorporated everything with a wooden spatula. At the end I added lightly, lightly the flour mixed with the baking soda and I started kneading the dough.
I got a fine dough that doesn't stick to my hands.
Modeling peach cookies
From this dough I formed balls the size of a smaller walnut that I put in the tray lined with baking paper. From this composition we will get about 60 balls.
Put the tray in the preheated oven at 160 degrees Celsius and leave until the balls start to brown. After baking, let them cool and then dig out the middle with a sharp-edged knife.
We will mix the powder we obtained with jam, walnut and rum essence. This way we will get the peach filling.
Peaches stuffed with jam and walnuts, old recipe for tender cookies
We will fill each half of the peach with this cream as seen in the pictures above, after which we start to join the halves together. We will get some beautiful peaches.
To animate them we will pass them through the dye dissolved in milk and then through sugar or coconut.
If you want another filling you can use chocolate or jam.
I like them very much, they are very effective and have a unique taste.
The average grade given by the jury for this recipe is 10.
Recipes with Gina Bradea & raquo Recipes & raquo Peaches stuffed with jam and walnuts, old recipe for tender cookies
Sugar-free strawberry jam
Here is the story of the recipe for strawberry jam without sugar & # 8230 and with a little apple juice: last week I published a crazy pie with rhubarb and strawberries and then I asked your opinion on the recipes with strawberries that you would like to see published as soon as possible, so as not to miss the season of these fragrant fruits. One of the suggestions seemed very interesting to me, it came from Adina who told me that she would like a strawberry jam without sugar, possibly with apple juice, thus helping me to meet the desire of another faithful reader, Melanie , asked for a strawberry recipe in combination with another fruit. So & # 8230 I put my mind to the contribution and these would be the conclusions: strawberries plus apples equals a 100% sugar-free strawberry jam, with a pleasant color and consistency and a sweet-sour taste, but very fragrant.
Preparation time: 00:05 hours
Cooking time: 00:25 hours
Total Time: 00:30 hours
Number of servings: 1 jar
Degree of difficulty: Easy
Ingredients Sugar-free strawberry jam:
- 500 grams of strawberries washed and peeled
- juice of 1/2 lemon
- 300 ml. of natural apple juice, without added sugar
I mention once again that from the above ingredients I got enough jam to fill a jar of 370 milliliters and 2 more tablespoons for tasting. If you want to prepare more jam, increase the amount of ingredients in proportion to the intentions of each.
1. I put the washed and peeled strawberries in a bowl, sprinkled them with 1/2 lemon juice and covered them with cold water (picture 1). I thought that lemon will help both to preserve a beautiful color of the fruit, preventing oxidation, and will make them a little firmer.
2. I put the apple juice in a saucepan and boiled it until it fell more than half (picture 2).
3. I put the well drained strawberries with lemon juice over the reduced apple juice (picture 3).
4. In a short time, foam began to form, like any jam, which I carefully removed (picture 4). I boiled the jam until it was reduced by half, if you want a firmer consistency you can pass some of the fruit, but keep in mind that it is a strawberry jam, strawberries contain pectin and this will help with some thickening, even if the jam does not contains sugar.
The jam is put hot in sterilized and dry jars, the lids are screwed on and cooled slowly, as I explained in the strawberry jam recipe.
After tasting I can say that this jam is really pleasant, the sour taste is not pronounced, the apple one I would say is too little or not at all noticeable and what remains is a sweet and very fragrant note.
PEACH JAM Recipe & # 8211 How to easily prepare peach jam
PEACH JAM - Peach jam recipe. Peach jam is delicious but its preparation is more laborious. Housewives who want to fill their pantry with goodies, however, know that the effort is worth:
Ingredients for PEACH SWEET:
- 1 kg of peaches
- 800 grams of sugar
- lemon juice
Method of preparation PEACH SWEET:
Peach jam. Peach jam recipe - We put a pot of water to boil and when it boils we put the peaches and leave them for a few seconds after which we take them out in a bowl with cold water. Remove the skin from the forehead, then loosen the pulp from the stone and cut them into cubes that are appropriately large.
Peach jam - Peach jam recipe. Sprinkle the peach cubes with lemon juice to prevent them from oxidizing. If they turn black, then the jam acquires a dark, unpleasant appearance. Put the sugar with 200 ml of water in a saucepan and let this syrup boil until it boils for a few minutes. Be careful, however, if we let it boil too much, it can become sugary and the procedure must be resumed from the beginning.
Peach jam - Peach jam recipe - Add the peaches and bring to a boil over low heat, taking care to gather the foam that forms. When the peaches become translucent and the syrup is bound, the jam is ready. Pour it hot into jars, staple and turn them upside down.
Peach and pear jam:
Peaches can be combined with almost any other fruit in case you want a more special sweet taste or you just have a few fruits left in the house and you want to preserve them for the winter. In this case I combined them with père and it turned out a delight.
ingredients dpeach and pear jug:
a handful of raw almonds
a handful of raisins
a large cinnamon stick
a cup of sugar
the juice of half a lemon
Preparation dpeach and pear jug:
Cut the peaches and pears into cubes, sprinkle the sugar over them and leave the juice in the fridge for a few hours. Put in a stainless steel saucepan or other non-stick pan, put the almonds, raisins and cinnamon stick and simmer for about an hour, until the sauce binds and passes the drop test on the plate. Take a tablespoon of jam and drip on a clean plate. If the drops do not flow on the plate, the jam is ready. From time to time, we mix with a wooden spoon. Be careful, however, that the edges of the bowl must be wiped with a damp napkin so that the sugar does not stick to the edges and caramelize. It can ruin the whole look and taste of the jam.
Towards the end, add the lemon juice and let it boil for a few more minutes. I got two jars of about 300 g.
Also called the medicine of the earth, raspberries are now found in nature in the form of no more and no less than 200 species. The best known is the European raspberry, the red one, and the most hunted by farmers is the yellow or Cytria.
He conquered us from the first golden bean, so fine and fragrant and we decided to let everyone know about the wonder of us in the garden. Said and done, because with emotion and dedication I put my shoulder to a mini-plant. The results didn't take long to appear and & # 8222babies raspberries & # 8221, that's how the yellow raspberry dragons are flattered, they stormed a good part of the garden. As expected, I went on to prepare the yellow raspberry jam with all the love and care and the miracle happened - a delight as I assumed. Are you passionate about delicacies? Then this jam ennobled with baked walnuts must be tasted!
Melon or melon jam
Melon or red jam, a recipe with an incredible flavor, I make every year. If someone does not know and taste, he will be amazed by the taste and texture of this melon jam. The aroma differs, depending on the type of melon used.
I made this year from melon (orange), very ripe and sweet. I bought 1 box with 6 melons, I found a good offer, so I didn't hesitate and I also made jam from a melon.
Unfortunately, melons, like any fruit and vegetable, from here in Italy (Spain, Turkey) do not have the aroma and taste of those at home, baked in the sun, in the field or in the garden. Offf & hellip how I miss my house. & # 128577
I love watermelon, I can't wait for summer. Yes, I know it is found all year round, but a good watermelon, baked in the sun, has a different taste.
Before I move on to the recipe, let me tell you another secret. & # 128578 Do you know how to choose melons, how do you know which is good and which is not?
I could play a little with you and let you boil & hellipdar I am convinced that many of you know. & # 128578
After the smell. The melon smells. It feels baked, fragrant. It can be seen if it is green, soft, rotten, but the smell is what says it all.
Let me tell you, too, to see what dangerous criminal you're talking to. & # 128539
When I was with my grandparents, on holidays, I used to go with my cousins and my neighbors to steal melons. Back then there were no melons everywhere, there were watermelons here and there, on the hills, I had something to go there.
The best melon jam
In the summer, we, the children, slept on the porch, outside, the grandparents slept in the house or in the summer kitchen. The poor fell asleep early, waking up in the middle of the night and going to the field.
Trai nineac & agrave pi plozi. I waited to fall asleep (I heard my grandfather's snoring-military band) and immediately jumped like kids. I went to steal cherries, apples, pears, melons - depending on the season.
It's like I didn't have cherries, apples and pears in the yard! But if the ones from old Gheorghe Izmanaru, or the melons from grandma Potlojioaia, were yellower and sweeter. & # 128512 God rest them in peace!
We went with a bunch of copchii, and at the pumpkin, we left on all fours and looked for melons, we smelled them and we chose what we liked.
We then ran like rabbits and hid in a corner of the alley, slammed watermelons and ate. Without washing our hands, without fork and knife. Horrible. & # 128539
We returned to our homes, with our hands, faces and clothes full of sticky and fragrant juice, we fell asleep full of dust and our bellies full. & # 128578
Put water and sugar on the fire and let it boil until it forms
a thicker syrup. We wash the cherries, break their tails and remove the seeds.
As much as possible to stay whole. Sprinkle them with lemon juice
so as not to darken. When the syrup is ready, add
cherries with lemon juice.
Let it boil, collecting the foam from time to time. After about an hour and a half and two hours, when it starts to foam on top, it's ready!
We can do the test, letting a few drops of jam flow in a glass of water.
If the drops remain whole and do not spread in the water, then the jam is ready!
We put the hot jam in the well-washed jars and sterilized in the oven or in boiling water.
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It looks a lot like apricots. I've never tasted any of these
In the parent garden we have a variety of red-cherry peaches, small and with gray-pink skin, but they come off nicely from the symbols. Mom makes them jam.
Here in Greece I received white peaches (from the garden of some friends). I made them jam.
I don't really put compote. I make another round of apple and quince compote and consume it in a few days. In winter we have oranges and mandarins and pomegranates and kiwis. Now, you made me crave this compote & # 8230
I think it is very fragrant!
and my mother has the variety mentioned by dani. very tasty!
Dani, I don't know about the variety you're talking about. We don't have it in the area. I make many jars of compote, in winter we open one jar a night, almost.
Myky, it is fragrant, and the syrup is very thick, delicious !! So it is with pear compote, the syrup thickens and anoints your soul :))
my favorite compote. those peaches look great!
Antonina, we had a lot of peaches like this this year :))
Once, on a visit, we were greeted by the host with peach compote. For me, compote is a preparation for sufferers and I was not very happy with the proposal. But in the end, at the insistence of the host, we accepted and he brought us a kind of nectar, made of crushed peaches (as if he said by hand, with a fork, but it also works mechanized). It was incredibly good.
And peach with small fruits and pomegranate, I also have in the yard, but it's not good at all. When I saw the one who gave it to us, as if he had left the peaches in the tree or on the ground, not picked up, I was sorry for them. But it's a bad variety, with a rubber taste, which this fall we decided to take out and put something else in its place. Maybe Dani's will be different, better.
Mihaela, in our country this variety of peaches is very widespread, in people's backyards, in vineyards ... I also made nectar from sweet summer pears and apples. It is delicious.
I also said that I don't know the variety of peaches you're talking about, but if it's not good, it definitely needs to be replaced.
Peaches are more sensitive, they have that disease of twisting the leaves, especially the "firm" ones, that's why we rely on the local, yellow ones, which are more resistant.