Table of contents:
- Ingredients for fruit and berry jam "Aromatic Assorted"
- Method of preparing jam from fruits and berries "Aromatic Assorted"
Video: Fruit And Berry Jam "Aromatic Assorted". Step-by-step Recipe With Photo
2023 Author: Ava Durham | [email protected]. Last modified: 2023-11-27 07:13
"Aromatic Assorted" - jam made of fruits and berries, cooked in sugar syrup flavored with various spices. It serves as a delicious filling for homemade donuts, pies and other homemade cakes. You can combine fruits and berries in different proportions, but try to keep the flavor of strawberry and raspberry dominant. Apples and apricots are rich in pectin and therefore serve as a natural thickener for jam. To obtain a thick consistency, you do not need to add a lot of fruit, two large, ripe apples and a handful of apricots are enough.
For a smooth and uniform texture, use a fine sieve to keep raspberry pits out of the mesh.
- Cooking time: 1 hour 20 minutes
- Quantity: 1 L
Ingredients for fruit and berry jam "Aromatic Assorted"
- 500 g of garden strawberries;
- 500 g raspberries;
- 500 g black currant;
- 300 g apples;
- 200 g apricots;
- 200 ml of water;
- 1.5 kg of sugar;
- a small bunch of thyme;
- 3 star anise stars;
- 3 pods of cardamom;
- cinnamon stick;
- 3 carnations.
Method of preparing jam from fruits and berries "Aromatic Assorted"
Peel the apples, cut out the middle, cut into thin strips. Put the apricots in boiling water for 30 seconds, transfer them to a vessel with cold water, remove the skin, cut in half, take out the seeds.
We sort out garden strawberries, raspberries and black currants, remove stalks, garbage, berries with visible traces of spoilage, rinse with cold running water.
Overripe fruits and berries are suitable for jam, since all the ingredients are boiled until smooth, and then they are also crushed.
Cook flavored sugar syrup. Pour water into a bowl for jam, add sugar. Place the cinnamon stick, cardamom pods, star anise and a small bunch of thyme. We put on the stove, after the sugar dissolves and the syrup boils, remove the foam, cook for 5 minutes at a high boil.
We filter the syrup through a fine sieve - no more spices are needed, they gave their aroma.
We mix the chopped fruits, washed berries, pour everything with hot syrup. We put the jam on the stove, bring to a boil over high heat.
Cook for about 35 minutes over medium heat. When the foam stops forming, and the jam thickens and “gurgles” evenly, you can remove the dishes from the stove.
We wait 15 minutes for the mass to cool down a little, rub it through a fine sieve. To make your work easier, you can pre-grind the jam with an immersion blender, and then strain.
The finer the sieve, the more homogeneous the finished jam, a little raspberry pits still penetrated through my sieve.
We dry cleanly washed jam jars in the oven for 15 minutes at a temperature of 130 degrees. Boil the lids for 5 minutes.
We pack the hot mass into prepared jars, filling them almost to the top. We twist it tightly with clean lids or close it with food parchment (baking paper) folded in several layers, put on an elastic band or tie a string on top.
When the jars are completely cool, we remove the jam in a dark place and store at a temperature not lower than + 2 degrees and not higher than +15 degrees Celsius.
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