Jam "Yeralash"

Category: Blanks

Ingredients

Raspberry
+ 0.5 kg sugar 0.5 kg
Black currant
+ 0.5 kg sugar 0.5 kg
Red currants
+ 0.5 kg sugar 0.5 kg
Strawberry
+ 0.5 kg sugar 0.5 kg
Sweet cherry yellow
+ 0.5 kg sugar 0.5 kg
Pitted cherries
+ 0.5 kg sugar 0.5 kg
Gooseberry
+ 0.5 kg sugar 0.5 kg
Black mulberry
+ 0.5 kg sugar 0.5 kg
Tea rose
+ 0.5 kg sugar 0.5 kg
Lemon
(cut into thin small pieces)
+ 0.5 kg sugar 0.5 kg
Boiled carrots
(cut into cubes) 0.5 kg
Walnuts 0.5 - 1 kg
Apricots
(cut into large cubes) 0.5 kg

Cooking method

Bring each portion of the fruit with sugar to a boil (until the sugar dissolves), cool, and place in the refrigerator. When all the fruits are cooked (as they ripen), then put everything together in a bowl or saucepan, add nuts and apricots. Boil all together for 40 minutes on low heat, and pour into jars. Roll up.
Note:
It is better to take all the fruits that are not overripe, hard, then the jam will turn out to be more beautiful. Although it's for my taste.
I put the apricots last, and without sugar, because I take the late variety.
Crochet
Qween ,
Thank you! A very interesting recipe! I haven't had anything like this before. It remains only to wait for the fruit and berry season!
Hairpin
And there is no photo?
Qween
Crochet , yes, the recipe is interesting. But the main thing is that you like the result. There really isn't much to mess around with.

Hairpin , no photo. There is already nothing to take a picture. Now only in the new season.

tatulja12
It's worth trying, but it never occurred to me to combine everything. Although since you will not succeed anyway. We don't have cherries, and I don't even know what a mulberry is. But you can take other berries from us. In general, thanks for the idea.
Qween
tatulja12 I think it's worth trying to cook, even if some of the fruits are missing.
And mulberry does not play a decisive role in this jam.
In your area, there are probably other interesting berries that we have not tried here.
Luysia
Qween, your jam took note, all fruits and berries are available, except for rose petals. Probably without this component, the jam will be easier, but I will definitely try.

I use this "long-playing method" to make liqueur.
Today we went to the bazaar and somehow it suddenly got colder and it even snowed, so a glass of liqueur was very even (as a medicine).
Qween
Luysia when it is summer, look at the market for tea rose petals. You just probably didn’t pay attention.

You can also make a "medicine" from a rose - wine.
nodame
I really liked your recipe, so this year I am slowly collecting components for general cooking, which I have already cooked, which I have frozen due to lack of time. I cannot find rose petals on the market, if anything, I will cook without them. Can you tell me, but the nuts in the recipe mean nut jam from green nuts? I haven’t cooked this yet, it’s somehow very difficult there with long soaking and even lime processing, but I’m still afraid of something. Or wait until autumn for ripe nuts to appear? I read somewhere that jam with nuts additives is not stored for a long time, but we eat it slowly, I do not want such a volume to disappear. Then I'll probably try without this additive at all! I would be glad to your advice!
Qween
nodame, yes, the jam turns out to be very interesting, the main thing is that there are not overripe berries-fruits. Try to find tea rose petals, as their note is very noticeable in the finished product. Look at the attendants on the market, they sell them in packages at a completely adequate price. Grannies often sell them either early in the morning or in the evening, so that the petals do not quickly fade.Mom always collects petals early in the morning, then they are so juicy, tender, just lovely.
Nuts in the recipe mean any peeled, for example, walnuts, almonds, and we also often cook jam with apricot pits, they resemble almonds. I assure you that jam with nuts is great and more than one year! Don't even hesitate.

I ate jam from green walnuts a lot of times, but I don't cook it myself, because I don't like all these processes with soaking. This jam is made from very unripe nuts, in which the nuts inside are not yet developed.
nodame
Thank you for such a quick answer, I'm just going to go to the market today, at the same time I'll ask around for petals from the attendants :)
Qween
Quote: nodame
Thank you for such a quick response.

Good health! But, this is just lucky for you, because I do not receive notifications, and now there is little time to follow the topics, so I mostly read some active topics, not write.

If you cook with apricot pits, do not forget to pinch off the dot on the top of the head (blunt tip of the pit).

If I do not answer the question for a long time, it means that I have not seen it. Then do not hesitate, and write to me in a personal link to the topic, and I'll take a look.
nodame
How interesting, I didn't know anything about pinching off the tip of an apricot pit, thanks for the advice! And what does it give, they will not be so bitter?
I saw that you are on the forum and quickly wrote a message.But thanks for the permission, if something is not clear in the preparation of this jam, I will knock on the PM for advice
Qween
Quote: nodame
I didn't know anything about pinching off the tip of an apricot kernel, thanks for the advice!

To your health!

In the skin, in that place, there is such a brown dot, and it must be pinched off so that the bitterness does not go into the jam.

Write in a personal, do not hesitate.
Scarecrow
And where do you get all this at the same time? We have strawberries for 2 weeks and much earlier than cherries or currants, for example. Does it keep pace with you at the same time?
Qween
Natasha, you probably just looked at the ingredients? And then you think that we are bourgeois, right?

Well I wrote in preparation:

Quote: Qween
Bring each portion of the fruit with sugar to a boil (until the sugar dissolves), cool, and place in the refrigerator. When will be prepared (as it ripens) all the fruits, then put everything together in a bowl or saucepan, add nuts and apricots. Boil all together for 40 minutes on low heat, and pour into jars. Roll up. More details: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=8793.0
nodame
Scarecrow,
Half of the shelf in the refrigerator is already occupied by jars for this jam, part of it is frozen in the freezer, as normal apricots appear, I will cook :)

Qween, I will now know about the apricot kernel. So wondering what kind of jam will be the result. I already cooked something according to the recipes of this forum, I really liked it!
Scarecrow
Qween,

Oh, yes, I didn’t read it, I went through the ingredients.)))

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