Table of contents:
- Ingredients for apple jam for the winter with banana and plums
- The method of cooking apple jam for the winter with banana and plums
Video: Apple Jam For The Winter With Banana And Plums. Step-by-step Recipe With Photo
An apple jam for the winter with banana and plums is not the most traditional treat for tea, but it can rightfully be called the most delicious. The usual apple or plum jam, although tasty, is "boring", there is no zest in it. In this recipe, I will tell you how to make a fragrant, pale pink, very thick jam or jam from the available fruits, from which I will not save in the fall, may gardeners forgive me, to make a fragrant, pale pink, very thick jam or jam, who likes which name better. There are no particular differences between the recipes. Fruit for jam is rubbed through a sieve or colander, thereby getting rid of pieces of peel, and for jam they are boiled whole along with sugar.
For cooking, you need a wide saucepan or bowl. I got a brass basin from my grandmother, a cool thing, very roomy, suitable for processing large amounts of fruit. And for small amounts, you can use a frying pan with high sides or a stewpan with a wide bottom.
- Cooking time: 45 minutes;
- Quantity: 1 l.
Ingredients for apple jam for the winter with banana and plums
- 1 kg of sweet and sour apples;
- 1 banana;
- 5-6 large plums;
- 1 kg of sugar.
The method of cooking apple jam for the winter with banana and plums
My sweet and sour apples are thoroughly washed. Boil them together with the peel. There is a lot of pectin in the apple peel, the jam with the peel is always thick.
So, cut the apples, remove the core with the seeds, cut into slices and throw them into a wide-bottomed saucepan or into a bowl for making jam.
Add ripe banana to the sliced apples. We take 1 banana per kilogram of apples, this is quite enough.
Cut the blue or red plums in half, remove the seeds, add to the pan to the apples and banana.
Pour a glass of hot water into a saucepan. Close the lid and steam the ingredients for the apple jam with banana and plums over a fairly high heat for about half an hour.
Wipe the steamed fruit through a colander. Plums color the fruit puree in a pale pink color. If cooked with yellow plums, the bananas and apples will make the color ocher.
Return the fruit puree to the saucepan, add granulated sugar, stir and put on the fire again.
Cook apple jam with banana and plums for 20 minutes with the lid open. Remove the foam formed during boiling with a clean spoon. Stir often, make sure that it does not burn. Reduce heat if necessary.
The finished jam will become thick, it will gurgle evenly.
Let's prepare the banks. First, wash thoroughly with soda, then rinse with boiling water. We put the cleanly washed container in the oven on the wire rack, heat the oven to 100 degrees. We dry the cans for 10 minutes. Boil the lids.
We pack hot jam in warm jars, cover with a clean towel or gauze so that no dirt penetrates while the jars are cooling. The cooled jars are tightly sealed with lids or covered with parchment and tied with twine. We put it in a dry, dark pantry for storage. Jams and marmalades can be stored at room temperature.
Here is such a delicious treat you can make from autumn fruits, if you show a little imagination. Bon Appetit!