What do we add to the jam.

I really like to experiment in the field of jams, jams and others like them ... Well, you won't surprise anyone with cinnamon in orange jam (and I love this business, that is, surprise), ginger too, or maybe you tried some unusual additives to classic recipes, please share. By the way, I remembered ... When I cooked blueberry jam with natural ground coffee, I’ll tell you a thing ... I also tried orange-coffee jam, it also turned out to be a very pleasant combination of tastes ... But what else would I add " such-such "...?

Krosh, but you can surprise me with everyone! I just recently discovered the world of jam! Tasty and unusual - before buying a bread machine I did not do it at all, but now only cans are flying off. Therefore, I am interested in everything! How to add cinnamon to oranges like ginger? Here is ginger lying around in my refrigerator - I tried to brew ginger green tea - it turned out to be such a nasty thing. Maybe I'll add it to the jam?
In general, I am actively studying the topic of jam, I think I will soon be able to answer posts with advice!

Here is ginger lying around in my refrigerator.

And why should he lie around idle? I think "Ibmere Jam" will suit you.

I want to collect all the supplements in one place, otherwise they are scattered by topic, inconvenient ...
I will not consider zhelfix and pectin, they have separate temki. And for the rest, what I found:

Cloves and cordamom - to enhance the citrus aroma (from Temka about banana-orange jam);
Cinnamon - in tangerine / orange jam to remove bitterness (advised at work);

That's why they add citric acid, I don't know ...
And still interesting, are nuts added to jam? If so, which ones and where? And in general, what other seasonings (and why) are they put in the jam?

P.S. They laugh at me at work, they say that after the New Year nobody makes jam except me.

I covered a similar Temko, I haven't seen this one.
If I'm not mistaken, Brezhnev's wife made jam ... it seems, gooseberries with nuts. She put nuts in the berries. And we don't have a single recipe for jam with nuts ...
Girls! Has anyone made nut jam? The selection of nuts is too great. Both cedar and walnut ...

[Hairpin]

Hairpin ,
I have many recipes for jams with nuts (plum jam with walnuts, cherry jam with pistachios, etc.), but I don't like nuts this way, I cook and give such jams. In recipes for jams with nuts, in my opinion, there is a very significant disadvantage ... Nuts added to jam reduce the shelf life of a sweet piece ... Somewhere (remember now where, I read that sweet pieces with nuts are best consumed during the first few weeks after cooking, otherwise not only the taste will suffer, but also the appearance of the workpiece). Although, if you agree to eat jam quickly, why not!
P.S. Somewhere I had a recipe for coconut jam ... I have to look!

I cooked some black chokeberry jam with cherry leaves. Nothing worked like that.

[Crochet]

Crochet
Exactly coconut I don't like ... Maybe start with kiwi + ... pine nuts? I only make jam for food ... It doesn't lie longer ...

[Crochet]

Crochet, if interested, I can suggest a recipe called "Yeralash". The bottom line is that as soon as the first fruits and berries begin, then 0.5 kg of different fruits are boiled with sugar, and put in the refrigerator, and so on, until the last fruits run out. You will also need to add nuts, carrots, lemon, and boil everything together. Of course, you can skip the nuts. Don't be intimidated by what you read - the result will be excellent.
We have already learned last year.

Somewhere I read about this Yeralash ...

[Qween]

Qween,
Still would ! Of course interesting! And you can ask a question ... How long does it take to boil the fruit with sugar? Do you need to mix all this sweet splendor at the end?

[Crochet]

Crochet , so it was not a recipe, but, so to speak, preliminary information.
I'm already running away, but as soon as I appear, so immediately with the recipe.

I just appeared, but where am I with my jam? It is not cooked in HP. In "Other recipes", or here in "Jams, preserves"?

[Qween]

Qween ,
I put all the recipes for jams, including those that are cooked on the stove, in the section "Jams, preserves". I think that your recipe should be placed in this section, it will be the place for it here. I will wait ... Honestly, very interesting ...

Here, so here. Then I went to create a Temko.

That's why they add citric acid, I don't know ...
And still interesting, are nuts added to jam? If so, which ones and where? And in general, what other seasonings (and why) are they put in the jam?

Citric acid is added for added preservation and for a sour taste
Nuts are mostly almonds or apricot kernels for apricot jam and jam.
I ate walnuts with gooseberries in prefabricated rolls with dried fruits and honey.
You need to add very little cinnamon (it interrupts the taste! Mom somehow threw it into apricot - they couldn't eat)

P.S. They laugh at me at work, they say that after the New Year nobody makes jam except me.

And after the new year from zucchini with lemons, but from bananas with oranges just right!

I ate walnuts with gooseberries in prefabricated rolls with dried fruits and honey.

Is it possible from this place in more detail? I heard that Brezhnev's wife was making gooseberry jam (or gooseberry jam?) With nuts ...

A gooseberry berry is taken, incised, the pulp is taken out, a nut is inserted instead of the pulp (a piece of walnut, or hazel, or almonds ...). And so a million times ... "Kinder surprises" are cooked in syrup from gooseberry pulp and sugar. You can't interfere. Just shake the bowl.

It helps to achieve Nirvana by meditation in hard work.

Yeah, but if someone tries to eat the results of such painstaking work? !!! I can do that, and I will, but allow someone to do this with a spoon ... (smiley, swinging a hammer with a brutal expression on his face).

In my opinion, lemon (or lemon juice) is also added so that the berries do not darken during cooking and the jam retains its color ..

And cinnamon and cloves - in citrus preserves to kill the bitterness. I once cooked tangerine jam and it tasted bitter. They advised putting cinnamon and cloves. I put in cinnamon, there was no bitterness. Although ... maybe the tangerines were different ...

M-dya. As for the fact that the hammer of the one who will eat SUCH jam with spoons is correct.

I remembered not the gooseberry version, but the apricot (or morelka, that is, the small semi-wild apricot). A small incision is made in the fruit so that only the bone can be removed (i.e., the fruit is not divided in half), the bone is removed, broken and the nucleolus is pushed back into place of the bone. Further, the jam is cooked according to the usual scheme, but it also does not interfere intensively, but it is slightly stirred. I saw how they cooked the same, but with a walnut inside.

True, such a jam (with apricot kernel kernels) cannot be stored for more than a year (the same rule as for cherry or sweet cherry jam with seeds).

A gooseberry berry is taken, incised, the pulp is removed, a nut is inserted instead of the pulp (a piece of walnut, or hazel, or almonds ...). And so a million times ... In the syrup of gooseberry pulp and sugar "kinder surprises" are cooked. You can't interfere. Just shake the bowl.

Greatly helps to achieve Nirvana, through meditation in hard work.

Exactly this, more precisely, you can't say - only I don't love him, it was beautiful, but too cloying for me (I won't even tell how much we picked it), I love uncooked scrolled with oranges from gooseberries - that's me!

In my opinion, lemon (or lemon juice) is also added so that the berries do not darken during cooking and the jam retains its color ..

maybe so. I only add to the beet broth so that the color is more beautiful, for a beetroot, for example. I did not use it for jam for such purposes.

A gooseberry berry is taken, incised, the pulp is removed, a nut is inserted instead of the pulp (a piece of walnut, or hazel, or almonds ...). And so a million times ... In the syrup of gooseberry pulp and sugar "kinder surprises" are cooked. You can't interfere. Just shake the bowl.

The berry should be large and slightly green (unripe). Once this was brewed in my deep childhood ...

Girls, as far as I know, citric acid is added FOR TASTE to very sweet jams (for example, cherry jams) and AS ANTI-CRYSTALLIZER, so that the jam is not sugared in storage. Peeled fruits are dipped into sour water. so that the pulp does not turn black. How acid affects the color of the jam, I can't say ...

And I cook gooseberry jam with nuts every year for my family, I myself do not like nuts in any form ... Yes, the occupation is quite painstaking, but the result!
By the way, as an option for "winter" jam, canned pineapple with dried apricots! Or another one of my favorite (but temporarily locked up) - dried apricots or prunes in lemon juice!

That's for sure, we always added citric acid so that during storage the jam would not be sugar-coated
It's also great to cook another on syrup from one jam, new flavors appear
And mine now do not eat any jam, they are stuck for good

Girls-boys ... tell me pliz ..... how much to add citric acid, if I want to cook apricot jam in HP, according to the recipe I have 1: 1 and + 20 ml of lemon juice, because there is citric acid, how much? The jam turns out to be very sweet, I want to make it a little sour, and it will be delicious

[Tortyzhke]

I'm afraid this is already by Tortyzhke in KX-2 ... It is unlikely that anyone will give a clear answer ...

[Svetik_]

Svetik_
When making jam, I still prefer lemon juice, but if it happens that there are no lemons at hand, then so: 1 kg. sweet fruits up to 1 tbsp. l. citric acid, per 1 kg. sour fruits or berries - 1 tsp. citric acid. In general, this is certainly a matter of taste! By the way, citric acid helps to preserve beautiful color of jam!

Girls, I am copying verbatim from my reference book.
1 spoon of crystalline citric acid is dissolved in 2 tablespoons of hot water. and the resulting solution is used in the preparation of blanks, dispensing it with drops or teaspoons.

In one teaspoon of acid solution 50-55 drops.
Juices from one lemon correspond to approximately 5 g of crystalline acid or 2 teaspoons of a solution from it.
That's all I found on the merits of the issue.

[Crochet, Tortyzhka]

Crochet, Tortyzhka Thank you very much, everything is immediately clear, I just made a sweet apricot jam, I wanted a little sourness ... I somehow did not pay attention before, they cracked myself and that's it ... but here I wanted to

By the way, cherry still begs. ... need to cook
No wonder I climbed and collected in order to waste good ???
it's bad that the jam cooked in HP is not stored for a long time, I got 1.75 liters so far, now I will cook cherry, and also apricot, mine really liked it

Svetik_ Very good taste when cooking apricots and cherries together - both sourness and color

And what happens ??? I haven't experimented with this
Probably for now I will focus on cherry jam ... the apricots have almost eaten already

I cook so often the taste is very pleasant

And how much sugar ??? How many fruits ???

Sugar 1 to 1, if for twisting - then I try less.But it all depends on the sweetness of the fruit itself. The proportion of fruits too - the acidity of apricots and cherries must be taken into account

[Alim]

Apricots are sweet, but cherries are like cherries, I'll try very well
Alim and if you cook in HP, wouldn't it be sweet 1: 1 ???

I did not cook in a bread maker, Do it to a minimum, because according to reviews, cotton jam is not stored for a long time.

Cooked apricot jam in a bread maker. and since it was necessary to add lemon juice, and the lemon remained idle, I also rubbed its zest into the bucket before cooking too. The taste is wonderful and very aromatic !!

I add citric acid to whole strawberry jam. I was also interested in what lmonic acid gives. for the experiment I made two brews with and without lemon. Jam with lemon turned out much better color intense red berries are translucent and syrup is thicker. I cooked the jelly in several steps and added the lemon to the last brew. In general, citric acid is considered a preservative; in Soviet times, it was included in the recipe for canned fruit

About nuts ... messing with gooseberries is, if you pull on a medal, not for me yet ... my muse is still on the way
But it is much easier to remove seeds from plums, and 1/4 of a walnut in the middle. Taste later ... mmm ... Only plums should be ripe enough, but not so that they would be spread. We have the most popular variety for these purposes - Hungarian. And the jam is fine, it will last until spring, if there is still something left.

Share the cut with this plum jam with nuts. maybe I'll be ripe for him

[nut]

nut, I'll look for a recipe from my mother, but it won't be earlier than in a week, there is no way

[nut]

nut, I'll look for a recipe from my mother, but it won't be earlier than in a week, there is no way

Ltd! I here owe a little recipe and everything is simple with him - carefully remove the bones, my mother used a pencil for this. In place of the bone - 1/4 of a walnut. Sugar 1: 1 or slightly less. We cook as usual - slowly heat it 2-3 times until it boils and everything in banks.

Girls, I forgot how and when to add agar to jam. Who knows, tell me

Colleagues, advice is needed! What would be so aromatic to add to cherry and apricot jam? Citrus and cognac in apricots - this time ... What else? You can put star anise into cherries, I read it in the net ... And what else? Who is our most distinguished experimenter? Throw an idea, pzhl ...

Lenchik in apricot I really like almonds add 10 pieces fried, smell

Lenchik in apricot I really like almonds add 10 pieces fried, smell

There are no almonds, I chopped the bones, peeled them off and threw them into the jam. But something overshadowed me, I wanted to read something like that ... Cinnamon, vanilla ... Maybe someone has been playing with this for a long time ...