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Plum and corcoduse jam with ginger, rum and cinnamon

Plum and corcoduse jam with ginger, rum and cinnamon

Cut the plums in four, put them in the pot in which the jam is made, cover them with a row of sugar, put the corcoduses cut in half on top to leave their juice and the rest of the sugar on top. Leave it covered until the next day when it is put on the fire but not directly on the flame and always stir so that it does not catch.

Put the spices after about 1/2 hour. I usually put 400 grams of sugar per 1 kg of fruit, but this turned out very good, just as sweet as it should be. Towards the end we add the lemon juice. Let it boil for 1 hour or two, depending on how low you want it to come out, taking into account that it binds after cooling.

Put a little composition on a saucer and see if it spreads. About 4 jars came out of this composition.

The washed and rinsed jars are scalded with boiled water on the edge, left to dry and then put in the oven without a lid for 15-20 minutes. Put the jam in jars, put it in the oven for another 15 minutes, put the lids on and leave it in the oven for another 30 minutes with the door ajar.

A sensational fragrant jam came out and the color is gorgeous. I don't use any preservative for anything and I've never had any problems. The secret is that the jars are very clean, rinsed and sterilized and then boiled in a bain marie or baked according to the above procedure. When tightening the lids, it must be done with a lot of force so that no air enters. I have cans that have been in the pantry for years and I don't even have a cellar.


Umeboshi

If I haven't introduced you to the "weirdos" lately, especially the ones with weird names, as I like them, here I am and I'm making up my mind :)) Umeboshi are the Japanese pickles made from ume plums, a mixture of plums and apricots and pickled in vinegar and salt with a shiso leaf, which is not found in us and gives them a pink color, but can be done without, as we discovered. It can be done without children, I managed to see you with it, guess what? & # 8230with corcoduse! I open the factory :))

Ingredient:
0.5 kg of green corcoduses, which are just beginning to turn yellow
70 gr of coarse salt
1/2 cup white vinegar or rice vinegar or shochu

Peel a squash, grate it and wash it. Remove hit, stained or damaged fruit.
Drain the water and spread on a kitchen towel to dry.
Place the corcodus in a larger plastic bowl and mix with half the salt.
Add the vinegar, shake the bowl and mix, then add the other half of the salt.
Put a plate over it and add a weight & # 8230eu I used a brick, wrapped in a bag.
Leave a few in a dark and cool place. You will see that a liquid comes out, which is called moist or ume vinegar.

After a week (more is needed in a larger quantity), take out the plums and leave them to dry in the sun during the day, and put them back in the wet at night. Continue this process for three days, then put in a damp jar.
They can be consumed after a week, but it is better to wait for a better aroma. It lasts for years.

Finally, my recipe for umeboshi has arrived. I have to thank Nona for this, she guided me on Facebook how to do it and I stirred her curiosity as well, if it could be done this way. I & # 8217ll try it again next year with a smaller version of apricots, I think I & # 8217ll even make some umeshu. Shiso is recommended in umeboshi, it & # 8217s not available here, shochu, same problem, so I had to be resourceful and I was so surprised that it worked out.
I made a small batch, since I was doubtfull it & # 8217d work and now I & # 8217m sorry. These are the plums I used:

Ingredients:
0.5 kg or 1 lb green (that just start to change color) plums or ume plums if you & # 8217re lucky
70 gr coarse salt
1/2 cup white vinegar


The delicate question of the plum magician / Questions of the cook in love with connoisseurs

This summer-autumn, it was and still is the plum season at Ileana. We have about four varieties, which ripen one by one, but, especially now, the big ones are made, of jam. Or the magician! I'm already on the third attempt, when I write, a huge pan with plum magic is bubbling on the fire. I do, however, have some doubts. To get the best magiun, don't I put sugar at all? I settle for fruit sugar or add a little more sugar. How long do I keep the pan on the fire: until it has no juice at all (and, fatally, the magician catches the bottom and burns)? I haven't done it yet, but I stopped the fire when there was still juice. Then I drained the juice (which is a kind of thick juice, which I drink with pleasure!) And I just put the fruit in the jar. Something else: can I add more flavors? The first time, I put cinnamon, then I gave up. Should I put walnuts or not? Are you green? For better preservation and storage for a long time, what should I do: a) to put, as in the past, aspirin? b) to boil in a bain-marie? How? c) to put the magiun in small or large jars? d) to put a metal or foil / cellophane cover? e) to keep the jars cold, possibly in the refrigerator? f) to let a protective crust (of mold?) form in the jar, on the surface? g) to put the magiun in jars when it is hot / hot or to wait for it to cool? h) after the bain-marie, to keep the jars wrapped in towels. i) to put the lid / cellophane when the magician is hot / hot in the jar or when it starts to cool?

Who helps me with relevant answers and other recipes? I still have plums brought from the country, and next Sunday, I will pick another series! I accept "with grace & # 8221 and recipes for jam, marmalade, jam, sherbet, prunes, etc.
Many unique stories in Dan-Silviu Boerescu's book "Sanda Marin. Life as a cookbook& # 8221 from collection 'Controversial destinies ", edited by Integral, available at the promotional price of 14.99 lei. More books in the collection available on www.eintegral.ro.

SPECIAL OFFER: now find and PACKAGES with books from the collection THE SECRETS OF BUCHAREST!

Unpublished stories in Dan-Silviu Boerescu's book The amazing crooks from Bucharest and their famous victims from the collection "Secrets of Bucharest", edited by Integral, available at the promotional price of 14.99 lei. More books from collection available on www.eintegral.ro.

SPECIAL OFFER: now find and PACKAGES with books from the collection THE SECRETS OF BUCHAREST!


Plum and corcoduse jam with ginger, rum and cinnamon - Recipes

Rhubarb is a plant, a vegetable allowed in the Dukan diet. It has a lot of properties, but its advantage is that it can be prepared in sweets or as a jam. Today I propose another dukan rhubarb jam recipe, this time with ginger.

Cruise Phase (PL), Consolidation, Definitive Stabilization

Ingredient:

- 8 rhubarb stalks (about 500-600 g)

- powder sweetener to taste (I put about 150-200 g)

- peel of half a lemon

- 100 g sliced ​​ginger

-3 sheets of gelatin (optional to make it thicker)

Preparation:

Cut the rhubarb stalks, the red and the green part (the part where the leaves start is thrown away) in pieces about 1 - 1.5 cm thick. Add the ginger, sprinkle the sweetener over them, mix and put the dish in the fridge at least overnight (I left mine for about 20 hours in the fridge). You will see that it leaves enough juice - it can be seen in the picture below (blue bowl). Taste the syrup to see if it still needs a sweetener.

Add the peel and put it on the stove over low to medium heat. I didn't add water at all because it left enough juice alone. Stir in it from time to time. After it starts to boil, let it boil for about 10-12 minutes until it drops from the syrup (it can be boiled even more, but be careful with the syrup that evaporates).

Meanwhile, moisturize the gelatin, and after we have turned off the fire at the jam, take the gelatin out of the water, drain it and put it in a pot over the jam, stirring until it melts.

Put in 2 jars and you're done. Ideally, the jars should be sterilized as for any kind of jam and a little warm when you put the jam in them. Put the lid on and turn them upside down for 2 minutes, then place them normally on their feet. I don't know yet how long the sweetness lasts in the program, but I suspect that you will consume it fast enough.


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Minicroissante cu vanilie

/>Minicroissante cu vanilie din: lapte, faina, drojdie, sare, zahar pudra, unt, lapte, vanilie, sare, unt si zahar. Ingrediente: 250 ml lapte 450 g faina 20 g drojdie un praf sare 3 linguri zahar pudra 3-4 linguri unt topit 150 g unt pentru intins pentru crema: 500 ml lapte o pastaie vanilie 3 oua un praf…

Tortulete cappucino cu umplutura de Amarettini

/>Tortulete cappucino cu umplutura de Amarettini din: ciocolata alba, foi de gelatina, oua, zahar, cafea, frisca, espresso, cacao, bicuiti, bezele, arahide si nuga. Ingrediente: 175 g ciocolata alba 3 foite de gelatina 3 oua 2 linguri zahar 2 linguri de cafea 250 g frisca 4 linguri espresso racit 1 lingurita cacao 50 g biscuiti Amarenttini…

Croissante cu gem

/>Croissante cu gem din: drojdie, sare, oua, lapte, faina, coaja de lamaie, zahar, unt, gem, nuci, si galbenus. Ingrediente: 50 g drojdie o lingurita sare 2 oua 300 ml lapte 500 g faina coaja de la o lamaie 4 linguri zahar 125 g unt topit 1-2 pliculete zahar vanilat pentru umplutura: 200 g gem 100…

Chec cu cremă

/>Chec cu crema din: cafea, amaretto, piscoturi, oua, zahar, mascarpone, branza de vaci, frisca si ciocolata amaruie. Ingrediente: 300 ml cafea tare, rece 50 ml Amaretto 400 g piscoturi 4 oua 100 g zahar 500 g mascarpone 250 g branza de vaci 200 g frisca 75 g ciocolata amaruie Mod de preparare: Se amestecă…

Budincă de cafea

O reteta savuroasa de Budincă de cafea din: unt, faina, amidon, lapte, cafea, oua, zahar si frisca. Ingrediente: 120 g unt 3-4 linguri faina 1 lingura amidon 500 ml lapte 600 ml cafea concentrata 6 oua 10 linguri de zahar 100 ml frisca lichida Mod de preparare: Se topeşte untul, se presară făina şi…

Reteta zilei: Biscuiti cu ciocolata si pere

O reteta savuroasa de Biscuiti cu ciocolata si pere din: pere, faina, zahar granulat, praf de copt, sare, unt, smantana, ciocolata, oua si zahar. RestauranteDeLux va recomanda produsul zilei: Mixer vertical Philips Ingrediente: 3 pere 190 grame faina 50 grame zahar granulat, plus 1 1/2 linguri pentru ornat 8 grame praf de copt 3 grame…

Prăjitură cu castane şi două creme

O reteta savuroasa de Prăjitură cu castane şi două creme din: unt, faina, praf de copt, sare, zahar tos, zahar brun, oua, banane, zahar vanilinat, lapte, nuca de cocos, castane, crema de vanilie si cafea solubila. Ingrediente: 230 g unt 300 g făină un pliculeţ praf de copt sare 300 g zahăr tos două linguri…

Tarta cu caise

Tarta cu caise din: faina, drojdie, zahar, lapte, sare, unt, caise, branza de vaci, zahar, amidon, zahar vanilat, galbenusuri si frisca. Ingrediente: aluat: 450 g faina 1 cub drojdie (42 g) 2 linguri zahar 200 ml lapte 1 praf sare 60 g unt topit umplutura: 1 conserva caise (850 ml) 300 g branza de vaci…

Cozonac la tavă

O reteta gustoasa de Cozonac la tavă din: lapte, drojdie, faina, zahar, sare, oua, unt, cirese, faina si sare. Ingrediente: aluat: 250 ml lapte 1 cub drojdie (42 g) 500 g faina 60 g zahar 1 praf sare 2 oua 50 g unt umplutura: 2 linguri unt topit 800 g cirese (din compot) crusta: 80…

Gogosele glazurate

O reteta delicioasa de gogosele cu:faina, unt, zahar, oua, sare, apa, lapte, zahar vanilat, ciocolata neagra. Ingrediente: 200 g făină 100 g unt 1 lingură rasă de zahăr 4 ouă un praf de sare 1 pahar cu apă Ingrediente crema: 1 1 lapte 4 ouă 200 g zahăr 1 pliculeţ zahăr vanilat Ingrediente decor: 100…

Parfe de fructe

O reteta delicioasa de parfe cu: zahar tos, zmeura, migdale, frisca, oua, zahar pudra, lichior de oua, fructe. Ingrediente: 40 g zahăr tos 100 g zmeură 100 g migdale tăiate 400 ml frişcă lichidă 4 gălbenuşuri 120 g zahăr pudră 2 linguri lichior de ouă sau limoncello 150 g fructe diverse pentru servit Mod de…

Peltea de cirese

O reteta delicioasa de peltea din: cirese, zahar, mere. Ingrediente: 1,5 kg cireşe 1 kg zahăr 1 kg mere Mod de preparare: Se fierb 20 de minute merele curăţate de coa­jă, dar cu sâmburi cu tot. Apoi se lasă să se scurgă foarte bine. Această zeamă

Gem delicios de caise

O reteta delicioasa de gem din:caise, zahar, apa, baton de vanilie. Ingrediente: 3 kg caise bine coapte 1,5 kg zahăr 2 pahare apă 1 baton de vanilie (sau 3 plicuri de zahăr vanilat) Mod de preparare: Se spală caisele, se scurg bine, se rup în două, se scot sâm­burii şi se acoperă cu zahăr.…

Gem de prune şi corcoduşe cu ghimbir, rom si scortisoară

Gem de prune şi corcoduşe cu ghimbir, rom si scortisoară din: prune, corcoduse, zeama de lamaie, zahar, scortisoara, ghimbir si esenta de rom. Ingrediente: 1 kg prune 1 kg corcoduse galbene si rosii zeama de la 1/2 lamaie 700 g zahar 1 lingurita scortisoara 1/2 lingurita rasa praf de ghimbir 1 fiola esenta de rom…

Cuiburi cu prune si nuca

Cuiburi cu prune si nuca din: unt, zahar pudra, faina, oua, miez de nuca, zahar tos, prune, sare, unt si faina. Ingrediente: 300 g unt sa margarina 200 g zahar pudra 500 g faina 6 oua 50 g miez de nuca 50 g zahar tos 200 g prune 1 praf de sare cate 1 lingura…

Desert cu branza si coacaze rosii

Desert cu branza si coacaze rosii din: oua, zahar, faina, praf de copt, coacaze rosii, branza, frisca, zahar vanilat, zahar pudra, gelatina si ciocolata. Ingrediente: 6 oua 6 linguri zahar 12 linguri faina 1 praf de copt 400 g coacaze rosii pentru crema: 200 g branza cremoasa 300 g frisca lichida 1 plic zahar vanilat…

Reteta zilei: Churros cu sos de ciocolata

O reteta savuroasa de Churros cu sos de ciocolata din: zahar, scortisoara, unt, apa, sare, faina, oua, ulei vegetal, ciocolata, lapte si smantana. Churro este un produs de patiserie dulce si prajit in ulei, numit uneori gogoasa spaniola. RestauranteDeLux va recomanda produsul zilei: Plita incorporabila Whirlpool Ingrediente: ½ ceasca de zahar 3 lingurite de scortisoara…

Tarta cu prune si brandy

O reteta delicioasa de Tarta cu prune si brandy din: prune, oua, zahar fin, zahar vanilinat, lapte, unt, sare, brandy si faina. Ingrediente: 150 g prune uscate, fara samburi 3 oua 120 g zahar fin 1 plic zahar vanilinat 500 ml lapte 120 g unt 1/2 lingurita de sare 2 linguri brandy 140 g faina…

Taleri cu prune

Taleri cu prune din: zahar pudra, oua, gem de prune, nuci, praf de copt, faina, lapte, sare si suc de lamaie. Ingrediente: 150 g zahar pudra 3 oua 2 lingurai gem de prune 100 g nuci macinate 1,5 lingurita praf de copt 80 g faina 4 lingui lapte 1 praf de sare glazura: 200 g…

Corabioare cu mere

O reteta gustoasa de Corabioare cu mere din: budinca de vanilie, lapte, zahar pudra, aluat, mere si suc de lamaie. Ingrediente: 1 plic praf de budinca de vanilie 300 ml lapte 2 linguri zahar pudra 220 g aluat de foi 2 mere acrisoare cu coaja subtire 1 lingura suc de lamaie Mod de preparare:…

Tarta savuroasa cu mere

Tarta savuroasa cu mere din: biscuiti, scortisoara, faina, sare, zahar, unt, ulei, martipan, zahar pudra, mere, unt, gem de caise, suc de mere si fistic. Ingrediente: blat: 50 g biscuiti 1/2 scortisoara macinata 130 g faina 1 praf de sare 40 g zahar fin 70 g unt moale 25 ml ulei umplutura: 60 g martipan…

Rulouri lipicioase cu curmale

Rulouri lipicioase cu curmale din: zahar, drojdie, faina, lapte, unt, ou, curmale, zahar brun si zahar pudra. Ingrediente: 1 lingurita de zahar 14 g de drojdie uscata 600 g faina, plus extra pentru presarat 400 ml lapte caldut 200 g unt, din care 50 g topit, iar restul foarte moale 1 ou mare, batut 200…

Placinta cu fructe in crusta crocanta

Placinta cu fructe in crusta crocanta din: faina, unt, apa, piersici, mure, coacaze rosii, zahar, zahar vanilat si ou. Ingrediente: 125 g faina 110 g unt rece 5 linguri apa rece pentru umplutura: 4 piersici tari coapte 50 g mure 100 g coacaze rosii 3 linguri zahar 1 pliculet zahar vanilat 1 ou Mod…

Reteta zilei: Tort de ciocolata si sos de zmeura

O reteta savuroasa de Tort de ciocolata si sos de zmeura din: pudra de cacao, cafea, albusuri, zahar granulat, ulei vegetal, faina, praf de copt, bicarbonat de sodiu, sare, zmeura, unt, lapte si ciocolata. RestauranteDeLux va recomanda produsul zilei: Telefon Mobil Samsung Galaxy Nexus I9250 Ingrediente pentru blat: 1/2 cească pudră de cacao 1…

Rulada savuroasa cu ciocolata

Rulada savuroasa cu ciocolata din: oua, ciocolata, frisca, cacao, faina, zahar pudra, sare, ciocolata, unt, galbenusuri, lapte, zahar si coniac. Ingrediente: 4 oua 200 g ciocolata 125 ml frisca lichida 2 linguri cacao 2 linguri faina 4 linguri zahar pudra sare pentru crema: 200 g ciocolata 250 g unt 2 galbenusuri 50 ml lapte 200…

Budinca de caramel

O reteta savuroasa de Budinca de caramel din: branza mascarpone, zahar, lapte, foi gelatina, pastaie de vanilie, unt si frunze de menta. Ingrediente: 350 g branza mascarpone 6-8 linguri zahar 300 ml lapte sau smantana lichida 6 foi gelatina o pastaie vanilie pentru crema caramel: 12 linguri zahar 75 g unt frunze de menta …

Rulada cu crema de sampanie

Rulada cu crema de sampanie din: oua, zahar, sare, faina, zahar vanilat, nuca, galbenusuri, unt, lapte, pastaie vanilie, sampanie ciocolata si zahar pudra. Ingrediente: pentru foaie: 4 oua 4 linguri zahar un praf sare 2 linguri faina un plic zahar vanilat 150 g nuca macinata pentru crema: 300 g unt 3 galbenusuri 75 ml lapte…

Nuga glasata in miere cu fructe confiate

O reteta delicioasa de nuga cu:ou, miere, zahar, fructe confiate, stafide, nougatine, cointreau, smantana. Ingrediente: 10 albusuri de ou 200g miere 200g zahăr 200 g fructe confiate 200g stafide uscate 200g nougatine 3 cl cointreau 1 l smantana Mod de preparare: Se prepară o bezea a l’italienne, se dă la rece, se adaugă fructele,…

Tort cu grepfrut şi mac

Tort cu grepfrut şi mac din: unt, faina, zahar, oua, extract de vanilie, praf de copt, smantana, grepfrut, seminte de mac, zahar si unt. Ingrediente: 175 g de unt, moale, plus extra pentru uns 300 g faina, plus extra pentru presarat 300 g zahar 3 oua mari 1 lingurita extract de vanilie 1 1/2 lingurita…

Budincă de vanilie şi ciocolată

O reteta savuroasa de Budincă de vanilie şi ciocolată din: budinca de vanilie, zahar, amidon, galbenus, lapte, unt, esenta de vanilie, sare, zahar, cacao, amidon, galbenus si lapte. Ingrediente: pentru budinca de vanilie 100 g zahar 50 g amidon 1 galbenus 100 ml lapte 30 g unt 1 fiola esenta de vanilie sare pentru budinca…

Budinca de vanilie cu zmeura

Budinca de vanilie cu zmeuradin: lapte, zahar, amidon, esenta de vanilie, unt, sare, zmeura si frunze de menta. Ingrediente: 475 ml lapte 100 g zahar 25 g amidon 1 fiola esenta de vanilie 15 g unt un praf de sare sau alte fructe, dupa gust pentru servit: zmeura si frunze de menta proaspata Mod…

Prăjitură cu brânză si menta

Prăjitură cu brânză si menta din: unt, faina, iaurt, sare, branza de vaci, zahar, coaja de lamaie, zahar vanilat, stafide, oua, migdale, menta si hartie pentru copt. Ingrediente: pentru aluat: 200 g unt 350 g faina o cutie iaurt natural un praf sare pentru umplutura


Gem de prune si corcoduse cu ghimbir, rom si scortisoara - Rețete

După ce a început să fiarbă trebuie amestecat destul de des, pentru a nu se prinde de fundul cratiţei. După ce a început să scadă, se adaugă scorţişoară măcinată (o linguriţă la un kilogram de corcoduşe) şi praf de ghimbir. Ghimbirul este destul de puternic, astfel că trebuie dozat cu atenţie, adăugând puţin câte puţin, aşa cum adăugaţi piper într-o mâncare. Dacă este pus prea mult ghimbir, gemul va fi puţin iute, picant.

Se fierbe până se îngroaşă (timpul de fierbere variază în raport de puterea flăcării şi de grosimea cratiţei), apoi se ia de pe foc şi se pune fierbinte în borcane sterilizate. Dacă borcanele sunt reci, lăsaţi şi gemul să se răcească şi apoi îl puneţi în borcane şi îl sterilizaţi.

Gemul rezultat este dulce-acrişor, gălbui şi aromat, simţindu-se atât mirosul de scorţişoară, cât şi aroma de ghimbir.

Aşadar, mulţumesc, Nathalie!

9 comments:

Eu caut corcoduse din acelea mari rosii coapte bine ,dupa ce le-am spalat/ales coditele le pun in putina apa pe foc pina se inmoaie apoi le scurg si le dau prin sita ca sa aleg coaja si simburii.Pulpa rezultata o pun la fiert ,dupa ce a mai scazut pun zaharul spre sfirsit adaug mirodeniile/scortisoara,vanilie,ghimbir.Atentie sa se mestece mai mereu caci se poate prinde si nu vreti sa aveti un gem afumat.
Este un gem f f bun dulce acrisor eu cind desfac un borcan pisez si citiva mieji de nuca si amestec o bunatate .
Mai il amestec cu gem de caise ,prune juma juma si nuca .
Din zeama de la corcoduse si o parte de pulpa iese un NECTAR o bunatate .

Corcodusi sunt peste tot gratis doar trebuie sa ii culegi .

Da, mira, am aflat si de varianta asta, cu fructele date prin sita. Cum e mai simpla decat cea pe care o stiam eu, sigur o incerc, anul viitor.
Multi nu isi dau seama cat de bun e gemul din corcoduse si ce compot minunat poate iesi din ele. Pacat, pentru ca, asa cum spuneai si tu, e gratis si merita efortul sa ii culegi.

Din corcodusele verzi dupa ce se spala se pun in putina apa /1/2l intr-o cratita de 5l se fierb pina se inmoaie cam 5 min se scurg in sita /zeama nu se arunca si se amesteca pina ramin simburii si cojile .Pulpa rezultata o amestecati cu zeama scursa o mai puneti la fiert un pic ,fierbinte se pun in sticle/borcane si se pun sub paturi /eu le las doua zile .Este foarte bun pentru acrit ciorbele tot anul .
Gabi sa faci si nectar asa cum am scris este o nebunie dar fara zahar .

Nu am acrit niciodata ciorba cu zeama de corcoduse. Ar fi ceva nou. Multumesc, mira, voi tine minte. Doar trebuie sa am ce scrie si toamna viitoare, nu? :)

Din retetele tale m-am inspirat cu ghimbir ,este grozav in dulceturi si conserve .
Thank you .
Anul asta nu am mai apucat sa fac ceva din corcoduse dar la anu vai de ele mai ales ca am citiva pomi cu cocoduse din acelea mari rosii.
Mama soacra spune :De ce sa nu folosim fructe pe care nu dam bani si sunt peste tot, doar trebuie culese .
Am desfacut ieri un compot de acum doi ani facut din corcoduse si caise o nebunie .
Am facut compot de caise si am adaugat apa /nectarul de la cocoduse este grozav ,deabea astept anul viitor sa vad cum iese si cu ghimbir ,acum am adaugat doar vanilie si scortisoara ,Super bun .

mira86, si eu cred ca oamenii nu folosesc indeajuns ceea ce natura le ofera gratis. Corcodusel sunt o mina de aur, ca si prunele si gogonelele, ca si multe alte fructe si legume. Doar ca suntem noi prea fixati in niste obiceiuri si traditii.

ghici ce-i la mine in oala? cam cu ghicitul la masuri si am adaugat si cardamon,de abia astept sa vad ce iese

Mitinita, nu cred ca e vreo problema ca ai pus din ochi masurile. Pana la urma prefectiunea este o suma de imperfectiuni, nu? :))


Prune murate în oțet, dulci acrișoare – rețeta ardelenească sau bănățeană

Prune murate în oțet, dulci acrișoare – rețeta ardelenească sau bănățeană. Rețeta tradițională de prune acre la borcan, ca-n Ardeal sau Banat. Cum se fac prunele murate pentru friptură? Prune în oțet cu zahăr, scorțisoară și cuișoare.

Una dintre caracteristicile bucătăriei ardelenești și bănățene este asocierea felurilor sărate cu cele dulci. Noi mâncăm adesea compot de fructe lângă fripturi, supa or sos de vișine sau mere lângă rasol de vită, clătite cu brânză sărată și gem sau plăcinte cu brânză dulce și mărar.

Așa și cu aceste prune murate în oțet. Au fost nelipsite din cămara bunicilor mei din Sibiu dar și a mamei mele, după ce ne-am mutat în Arad. Lângă o friptură faină de porc, rață sau gâscă (la cuptor) și niste cartofi copți sau piure, mama desface și acum un borcan de prune murate. Sau de compot de gutui.

Dacă nu mai avem așa ceva în cămară, atunci pune puțin oțet într-un borcan cu compot de prune și-l aduce așa la masă. Bineînțeles ca scorțisoara există deja în compotul de prune – see the recipe here.

Pentru mulți acestă asociere de dulce cu acrișor și sărat reprezintă un tabu, o barieră culinară (sau psihologică) de netrecut. Păcat… chiar merită să experimentăm și dincolo de bucătăriile regionale cu care am crescut. Nici noi nu suntem amatori de acrituri extreme iar ciorbele noastre (numite supe, zupe sau zemuri) se servesc adesea cu smânână. Nu le avem cu borșul și ne acrim ciorbele, eventual, cu moare de varză, oțet sau zeamă de lămâie. Dar asta nu înseamnă că nu mâncăm un borș fain dacă mergem în deplasare prin țară.

Rețeta de prune murate are origini germano-austriece, fiind venită în Ardeal prin intermediul sașilor și, ulterior în Banat, grație șvabilor și Imperiului Austro-Ungar. La Viena primești adesea prune, vișine sau gutui lângă o pulpă rumenă de rață cu Bratkartoffeln. Execelentă asociere!

Străbunica mea Buia din Sibiu punea aceste prune murate în borcane de 3 L. Prunele trebuie să fie mai verzi, coapte pe jumătate. În general se pun întregi, cu tot cu sâmburi. Nu este greșit daca le scoatem sâmburii și le tăiem in jumătăți sau sferturi, din motive de spațiu. Fructele tăaiate se așază mai bine în borcane.

Per ansamblu treaba merge repede. Prunele întregi sau feliate se pun în borcane curate (sterilizate) și se acoperă cu un sirop fiert din apă, zahăr, sare, oțet și arome (scorțișoară și cuișoare). Apoi se dunstuiesc (se sterilizează) în baie de apă sau la cuptor și se pot pune pe rafturile cămării.

Vă dau rețeta pentru 1 kg de prune întregi din care ies 2 borcane de 640 ml cu prune murate în oțet, dulci acrișoare. You can multiply the recipe as needed.


Retete de Dulceata si Gem

Gospodinele spun ca asemenea secrete, experimentate din generatii, rareori consemnate, merita sa fie cunoscute si pastrate, pentru ca si datorita lor dulceturile sunt atat de reusite si de parfumate.

Dulceata de gutui
Ingredient:
– 1 farfurie plina cu gutui date pe razatoare
– 1 kg zahar
– 3 pahare apa
– 1 sticluta esenta de vanilie
– 1 lamaie.
Method of preparation:
1. Gutuile bine coapte se curata de coaja, se dau pe razatoarea mare.
2. Se introduc intr-unvas cu apa clocotita, unde se oparesc.
3. Gutuile se scot din apa si se lasa sa se scurga.
4. Din apa in care au fiert facem siropul , punand in el zahar.
5. Cand siropul este legat se ia vasul de pe foc si se introduc gutuile.
6. Dupa 15 minute se pune din nou dulceata la foc iute si se fierb pana este legat siropul.
7. Aproape de sfarsit punem esenta si zeama de lamaie.
8. Se ia de pe foc, se lasa sa se raceasca si se pune la borcane. Good appetite!

Gem de piersiciIngredient:– 3 kg piersici
– 1 kg zahar
– 1/2 lamaie.
Method of preparation:1. Curatati fructele de coaja, scoatetile samburii si taiati-le in sferturi.
2. Intr-un vas puneti in straturi fructele cu zaharul si cand acestea s-au dizolvat puneti totul la fiert, pe foc iute.
3. Amestecati mereu cu o lingura de lemn.
4. Dupa o jumatate de ora de fierbere se constata ca in urma lingurii se poate vedea usor fundul vasului.
5. Gemul este gata. Good appetite!

Marmelada de pruneIngredient:
– 1,5 kg prune
– 400 g zahar.
Method of preparation:1. Prunele trebuie sa fie coapte bine, ca samburii sa iasa usor.
2. Prunele spalate si cu samburii scaosi trebuie apoi cojite.
3. Asezam fructele in cratita impreuna cu zaharul.
4. Le lasam cateva ore pana isi lasa zeama, apoi le punem la foc.
5. Intai la foc mic, pana se topeste zaharul, apoi la foc iute.
6. Cand consideram ca are consistenta dorita dam cratita deoparte, punem marmelada in borcane. Good appetite!

Marmelada de maceseIngredient:
– 1 kg macese fierte si strecurate
– 400 g zahar.
Method of preparation:1. Se taie macesele in doua, curatandu-le de seminte si de puf.
2. Se oparesc apoi cu apa clocotita, dupa care se spala cu apa rece.
3. Se pun la fiert cu putina apa, pana cand se inmoaie bine.
4. Se dau prin sita, se cantaresc si se pun din nou la fiert, adaugand zaharul necesar.
5. Cand consideram ca este gata, o turnam fierbinte in borcane. Good appetite!

Dulceata de castane
Ingredient:
– 1 kg castane
– 1 kg zahar
– 250 ml apa.
Method of preparation:1. Castanele se aleg mari, neatacate de daunatori.
2. Se spala in cateva ape, apoi se inabusa intr-un vas cu foarte putina apa, care se acopera cu un servet si cu un capac deasupra.
3. Cand coaja este moale se inlatura, dupa care se curata si pielita din interior.
4. Castanele astfel curatate se trec prin presa sau prin masina de tocat carne.
5. Din zahar si apa se fierbe un sirop in care se introduce pireul obtinut.
6. Se fierbe la foc slab pana se leaga.
7. Cand este aproape gata se adauga vanilie.
8. Se lasa in vas sa se raceasca, apoi se toarna in borcane. Good appetite!

Dulceata de pepene galbenIngredient:
– 1 pepene galben mai mare
– 1 kg zahar
– 3 pahare de apa
– 1/2 lamaie.
Method of preparation:
1. Se alege un pepene galben care are miezul tare si foarte parfumat.
2. Se curata de coaja, apoi se taie in doua si se inlatura semintele.
3. Se imparte apoi pepenele in felii, se taie in cuburi potrivit de mari.
4. Cu aceste cuburi se umple o farfurie adanca, cu varf.
5. Se aseaza intr-un tifon si se pun in apa clocotita, se tin 1-2 minute.
6. Se limpezesc in apa rece si se pun intr-o sita, sa se scurga de apa.
7. Zaharul si cu apa se pun intr-un vas la foc mic.
8. Se adauga cuburile de pepene galben.
9. Dupa 10-15 minute se da din nou focul tare.
10. Cand dulceata este aproape gata se adauga zeama de la jumatate de lamaie..
11. Dupa cateva clocote se incearca dulceata si daca este bine legata se retrage de pe foc.
12. Dupa ce se raceste se aseaza in borcane. Good appetite!

Dulceata de pere busuioaceIngredient:
– 1 kg pere busuioace
– 1 kg zahar, vanilie
– 3 pahare apa
– 1/2 lamaie (zeama).
Method of preparation:1. Se face mai intai siropul de apa si zahar.
2. Cand este bine legat se adauga perele, curatate de coaja si samburi, taiate cubulete.
3. Se adauga vanilia si se lasa deoparte timp de 10 minute, apoi se pun din nou la foc pana se leaga bine.
4. Se pune in borcane, racita, se leaga cu ceolofan sau se capseaza. Good appetite!

Dulceata asortataIngredient:
– 1 kg pere
– 1 kg mere
– 1 kg piersici
– 2 kg zahar
– 3 pahare apa
– 1/2 lamaie (zeama), scortisoara, cuisoare.
Method of preparation:1. Fructele se curata de coaja si de samburi se se taie cuburi sau felii.
2. Se face siropul din zahar, apa si scortisoara.
3. Cand este bine legat se adauga fructele.
4. Mai intai merele si perele, se lasa vreo 10 minute, iar apoi piersicile si cuisoarele macinate.
5. Se pun toate la fiert, iar cand dulceata s-a legat se adauga zeama de lamaie. Good appetite!

Dulceata de nuci putredeIngredient:– 100 nuci verzi
– 1,5 kg zahar
– 3 pahare apa
– 1 lamaie, 1 baton vanilie.
Method of preparation:
1. Nucile verzi proaspete se aseaza intr-un borcan cu apa rece, se tin 8-10 zile.
2. Apa se va schimba de 4-5 ori, adica din 2 in 2 zile.
3. Se scot, se curata coaja verde cu un cutit bine ascutit si apoi se pun intr-un sirop preparat din 1/2 kg zahar si 1/2 l apa.
4. In acest sirop se lasa sa fiarba pana cand sunt bine inmuiate, fara a se sfarma insa.
5. In cratita de dulceata se pun zaharul si apa, iar cand zaharul este bine legat se trage cratita deoparte, se adauga vanilia si nucile bine scurse din primul sirop.
6. Dupa 5-10 minute se reaseaza vasul la un foc tare si se fierbe dulceata.
7. Siropul in care au fost oparite nucile se poate folosi la gemuri, marmelade. Good appetite!

Dulceata de piersici rosii
Ingredient:
– o farfurie adanca plina cu jumatati sau felii de piersici
– 1 kg zahar
– 3 pahare apa
– 1/2 lamaie.
Method of preparation:
1. Se curata de coaja, apoi se taie in doua sau in felii subtiri.
2. Se aseaza zaharul cu apa intr-o cratita si cand zaharul s-a dizolvat se pune la foc iute.
3. Cand siropul este gata, se da deoparte vasul si se introduc piersicile.
4. Se lasa vasul la o parte 20 de minute, dupa care se aseaza din nou la foc iute. Good appetite!

Dulceata de prune cu alune
Ingredient:– 1/2 kg prune
– 1 kg zahar
– 200-300 g alune nesarate
– 2 pahare apa
– 1/2 lamaie.
Method of preparation:1. Prunele se oparesc putin, se curata de pielita si li se scot samburii.
2. Alunele se introduc in locul samburilor.
3. Se pun la fiert cu zaharul si apa, la foc mic.
4. Se fierb pana la legarea siropului, iar inainte de a se lua de pe foc se adauga zeama de lamaie. Good appetite!

Dulceata de pepene rosuIngredient:– 1 kg zahar
– 1 farfurie adanca plina cu varfde pepene verde, taiata cuburi mici
– 1/2 lamaie, vanilie.
Method of preparation:
1. Se curata de coaja verde si de miez, iar partea alba care ramane se taie in cuburi mici.
2. Se fierb in putina apa pana se inmoaie, se scot apoi si se scurg.
3. Se face un sirop legat in care se pune coaja de pepene, se fierbe la foc iute.
4. Cand e aproape legata, se adauga vanilia si zeama de lamaie.
5. Se aduna spuma, se lasa sa se raceasca si se pune in borcane. Good appetite!

Si gem, si peltea!
Ingredient:
– 1 kg prune galbene (goldane)
– 1 kg zahar (700 g in prima faza).
Method of preparation:1. Se spala prunele si li se scot samburii.
2. Se pun intr-un vas emailat un strat de prune, un strat de zahar, un strat de prune etc.
3. Se tin pana a doua zi la frigider, pentru ca prunele sa-si lase sucul.
4. Se pun la fiert la foc mic si se fierb pana se inmoaie fructele.
5. Printr-o sita de plastic se strecoara zeama si fructele.
6. Fructele le zdrobim usor.
7. Se pun fructele inapoi in cratita cu o cana de zeama.
8. Se mai adauga 200 g zahar, se pun din nou la fiert, pana se ingroasa gemul.
9. Sucul obtinut la strecurare se amesteca cu 100 g zahar pe foc mic.
10. Se adauga gelatina dizolvata in 2 linguri de apa.
11. Rezulta o peltea transparenta, aurie, cu gust dulce-acrisor. Good appetite!

Dulceata de mureIngredient:
– 1 kg mure
– 1 kg zahar
& # 8211 1 lemon
– 1 lingurita rom.
Method of preparation:
1. Se curata de codite, se trec sub jet de apa rece, se scurg bine de apa.
2. Se aseaza intr-un vas de 2-4 l straturi alternative de mure si zahar.
3. Se pun la foc mic si se stropesc cu rom si zeama de lamaie, lasand sa se inchege.
4. Cand dulceata este gata, se ia de pe foc, si dupa ce s-a racit , se aseaza in borcane. Good appetite!

Dulceata de smochine verzi
Ingredient:
– 1 farfurie adanca, cu smochine verzi
– 1 kg zahar
– 1/2 lingurita sare de lamaie.
Method of preparation:1. Se fierb smochinele pana intra usor furculita in ele.
2. Intr-o cratita se pune zaharul la fiert cu 3 pahare de apa.
3. Cand zaharul este dizolvat, se adauga smochinele.
4. Se fierb pana se leaga zaharul.
5. Se adauga la sfarsit o lingurita rasa cu sare de lamaie.
6. Se pune in borcane asa, fierbinte. Good appetite!

Dulceata de merisoare rosiiIngredient:– 1 kg zahar
– 150 merisoare
– 2 pahare apa
– 1 lingurita sare de lamaie
– miez de nuca si coaja de lamaie.
Method of preparation:
1. Merisoarele se curata de samburi, si se oparesc in apa cu sare de lamaie.
2. Apoi se umplu unul cate unul cu miez de nuca si coaja de lamaie.
3. Se pune apa cu zaharul la fiert, cand siropul se leaga se adauga merisoarele umplute.
4. Se fierb pana fructele devin transparente, se verifica ct de legat e siropul.
5. Cand dulceata este gata se pune in borcane. Good appetite!

Dulceata de agriseIngredient:– 1 kg agrise
– 1,5 kg zahar
– 3 pahare apa.
Method of preparation:1. Se spala, se curata de seminte cu un ac inoxidabil, se pun in castron si se stropesc cu alcool si vodca.
2. Se lasa la frigider.
3. Se pregateste siropul si se pun agrisele, dupa ce in prealabil au stat intr-o strecuratoare ca sa li se scurga zeama.
4. Cand dulceata este gata se ia vasul de pe foc, se acopera cu o carpa curata, umezita si bine stoarsa si se lasa pana a doua zi. Good appetite!

Cranberry jamIngredient:– 1 kg afine
– 1 kg zahar
& # 8211 1 lemon
– vanilie.
Method of preparation:1. Se curata, se spala intr-un jet de apa.
2. Se aseaza intr-un vas straturi alternative de fructe si zahar, peste fructe se stoarce zeama de lamaie.
3. Se pune vasul intr-un loc racoros pana a doua zi.
4. Se fierbe la foc mic pana se topeste zaharul , apoi se mareste flacara.
5. Se scutura vasul din cand in cand si se inlatura spuma formata la suprafata.
6. In timpul fierberii se poate adauga vanilie.
7. Se toarna fierbinte in borcane. Good appetite!

Dulceata exoticaIngredient:– 2 kg pulpa de pepene verde
– 500 g pere
– 500 g portocale
– 1 lamaie mica
– 1 baton vanilie
– 1 paharel mic de rom alb
– 2,8 kg zahar.
Method of preparation:1. Se taie pulpa de pepene in cuburi mici.
2. Portocalele se curata de coaja si apoi se taie coaja in fasii subtiri.
3. Se pun toate fructele la macerat impreuna cu zaharul, coaja de portocale si batonul de vanilie taiat pe din doua.
4. Dupa 12 ore turnati compozitia in cratita de dulceata, puneti vasul pe foc si dupa ce dulceata a dat in clocot se mai lasa sa fiarba inca circa 40 de minute la foc moale.
5. Cand dulceata s-a legat, se adauga sucul de lamaie si romul.
6. Se scoate imediat batonul de vanilie si se toarna dulceata in borcane. Good appetite!

Dulceata de pere cu mirodeniiIngredient:
– 3 gk pere
– 1,5 kg zahar
– sucul de la o lamaie
– 4-5 cuisoare
– 1 baton vanilie, ghimbir, cimbru proaspat.
Method of preparation:1. Perele se curata de coaja, si se taie in cuburi mici si se pun la macerat peste noapte, cu zaharul si sucul de la lamaie.
2. A doua zi se scurg bine fructele, iar sucul rezultat se pune sa fiarba la foc moale 10 minute.
3. Se impart fructele si sucul in trei parti.
4. Se pune prima treime de suc si fructe in cratita de dulceata impreuna cu batonul de vanilie taiat pe din doua si cuisoarele.
5. Din momentul in care fierbe se mai lasa cratita pe foc 30 minute.
6. Se pune apoi dulceata in borcane si se acopera.
7. Se procedeaza la fel cu a doua treime de suc de fructe, iar in loc de cuisoare si vanilie se pune ghimbir.
8. Ultima treime de suc si fructe o veti parfuma cu cimbrul tocat fin. Good appetite!

Dulceata de sfeclaIngredient:– 1 kg sfecla
– 1 kg zahar
– 3 lamai
– 2 plicuri zahar vanilat.
Method of preparation:1. Se alege sfecla de forme alungita cu cat mai putine striatii albicioase si se taie cubulete.
2. Se pune la fiert, la foc domol apoi se scurge apa si se trecoara prin tifon dublu.
3. Separat se face un sirop, iar cand acesta incepe sa se lege se pune sfecla si se mai fierbe pana se leaga ca o dulceata.
4. Cand este gata se adauga lamaia taiata felii si zaharul vanilat.
5. Se mai dau 2-3 clocote, apoi se pune rece in borcane curate, sterilizate si se leaga cu celofan dublu. Good appetite!

Marmelada de gutui cu mereIngredient:– 3 kg de gutui
– 2 kg zahar
– 2 kg mere taiate felii.
Method of preparation:1. Gutuile bine spalate si sterse se fierb intregi in apa.
2. Cand sunt fierte se scot din apa si se pun la racit.
3. In apa in care au fiert se pun 2 kg zahar si 2 kg mere taiate felii.
4. Se curata gutuile fierte, de samburi si cotoare si se pun peste mere la fiert, pana se obtine o masa ca un gem.
5. Pentru un gust aparte la fiert se adauga cateva felii de lamaie. Good appetite!

Pere confiate
Ingredient:– 1,5 kg pere de iarna
– 1,4 kg zahar
– zeama de la o lamaie, vanilie.
Method of preparation:1. Perele se curata si li se scot samburii.
2. Se fierb in apa si cand incepe sa se lege se pun perele si se mai fierbe 25 de minute.
3. A doua zi se fierbe incet , din nou, cu putina vanilie si zeama de lamaie, pana ce a scazut.
4. Daca dorim ca perele sa fie rosii sau verzi, se pune culoarea cand fierb perele.
5. Se pastreaza la rece in cutii cu foi de pergament. Good appetite!

Dulceata de cirese albeIngredient:– 1 kg zahar
– 4 pahare apa
– 1/2 baton vanilie
– 3 linguri zeama de lamaie
– 1 farfurie cu varf de cirese albe, fara samburi.
Method of preparation:1. Se pun zaharul si apa la fiert
2. Cand dau in clocot, se pun si o lingura de zeama de lamaie si vanilia.
3. Cand siropul este gata pe jumatate se pun ciresele, se acopera si se lasa 20 de minute.
4. Se fierb apoi la foc iute si astfel dulceata ramane alba.
5. Cand este aproape gata se adauga si restul de zeama de lamaie.
6. Dulceata se pune in borcane cand este rece. Good appetite!

Serbet de capsune
Ingredient:– 1 kg capsune
– 1 kg zahar.
Method of preparation:1. Se zdrobesc capsunile spalate si se strecoara prin tifon.
2. Cand zeama s-a limpezit, se scurge si sa nu se tulbure.
3. Se face un sirop din zahar si un pahar de apa, se fierbe.
4. Cand siropul e legat se adauga 1 pahar de zeama de capsune limpezita.
5. Se mai fierbe pana sa lseaga.
6. Dupa ce s-a racorit se freaca cu o lingura de lemn intr-o singura directie, pana ce devine mat.
7. Se pune in borcan. Good appetite!

Dulceata de trandafiriIngredient:
– 1 kg zahar
– 1 farfurie plina de petale de trandafiri speciali
– 250 g apa
– 1 lingurita rasa de sare de lamaie.
Mod de peparare:1. Petalele, curatate de partea alba, se amesteca cu sarea de lamaie.
2. Se amesteca mult, pana se scurge o zeama rosie si petalele iau forma unei mingi.
3. Cand siropul este legat, se pun petalele.
4. Pentru mentinerea culorii se pune si zeama rosie se fierbe 20 de minute.
5. Se pune in borcane. Good appetite!

Serbet de floare de teiIngredient:– 250 g flori de tei
– 1 kg zahar
– 1 lingurita zeama de lamaie
– 3 pahare apa.
Method of preparation:1. Se aleg florile de tei de codite si de frunzulitele verzi.
2. Se oparesc cu 1 l de apa si se fierb 1/4 ora.
3. Se pune cratita la foc mic, pana se topeste zaharul.
4. Cand zaharul s-a topit se pune la fiert la foc iute.
5. Se ia spuma si se leaga ceva mai tare ca la serbetul obisnuit.
6. Se adauga vanilie, se ia deoparte.
7. Cand incepe sa se albeasca se toarna cate putin din zeama strecurata de la o lamaie, si coaja rasa de lamaie.
8. Se pune in borcane. Good appetite!

Dulceata de rubarbaIngredient:
– 1 kg rubarba curatata de coaja
– 1 kg zahar.
Method of preparation:1. Se curata tijele de coaja si se taie bucatele cam de 1,5 cm.
2. Se pun la macerat de seara pana dimineata.
3. A doua zi, se scurge siropul si se pune la foc potrivit.
4. Cand siropul incepe sa se lege se adauga bucatelele de rubarba macerate.
5. Se fierbe totul inca 5-10 minute, miscand mereu de cratita.
6. Cand dulceta este gata, se ia spuma si se pune in borcane. Good appetite!

Pelta de capsune
Ingredient:– 1 kg capsune
– 1 kg zahar.
Method of preparation:1. Capsunele se pun intr-un tifon si se preseaza cu mana.
2. Zeama obtinuta se strecoara, se pune peste zahar si se fierbe la foc iute pana se leaga.
3. Se toarna fierbinte in borcane. Good appetite!

Apricot jam
Ingredient:– 3 kg caise
– 2 kg zahar
Method of preparation:1. Se curata caisele de samburi si se pune zahar peste ele.
2. Se lasa sa stea astfel 3-4 ore.
3. Apoi cratita in care sunt se pune la foc, cu o tabla dedesubt.
4. Dupa ce gemul fierbe se regleaza focul mai mic.
5. Se mesteca din cand in cand, pentru ca gemul sa nu se prinda de fundul cratitei.
6. Cand gemul este gata luam din el cu o lingura de lemn si presaram cateva picaturi pe o farfurie.
7. Daca picatura de gem este inchegata si nu se intinde, gemul este gata.
8. Il punem in borcane. Good appetite!

Dulceata de morcoviIngredient:– 1 kg de morcov
– 1 kg zahar
– 2 pahare de apa
– zeama de la 1/2 lamaie
– putina scortisoara.
Method of preparation:
1. Morcovul se curata si se taie in bucati.
2. Separat, se fierbe siropul din apa si zahar.
3. Se adauga morcovul taiat si se fierbe o ora la foc mic, pana cand siropul se ingroasa.
4. Se raceste, se pune in borcane. Good appetite!

Dulceata de crini
Ingredient:
– 250 g petale de crini
– 1,5 kg zahar
– 1/2 lingurita sare de lamaie
– 1/2 lamaie.
Method of preparation:
1. Se folosesc numai crini albi de gradina.
2. Se aleg petalele, se spala cu apa rece si apoi se taie fiecare petala in 2-3 bucati mai mici.
3. Se prepara siropul din 1,5 kg zahar si 750 ml apa.
4. Dupa ce s-a topit zaharul se adauga petalele, fiecare cu sare de lamaie.
5. Se fierb la foc iute pana se leaga siropul.
6. When the jam spreads like a thick honey, it is tested if it is sufficiently bound, on a saucer.
7. Is the juice from a? half a lemon about 5 minutes before ready.
8. When the jam is ready, cover the bowl with a clean towel and allow to cool.
9. Pour into jars. Good appetite!

Currant jam
Ingredient:
& # 8211 1 kg currants
& # 8211 1 kg sugar
& # 8211 1 lemon.
Method of preparation:1. The sugar is dissolved in 3/4 l of water and boiled to bind the syrup.
2. Add the currants, which have been washed and drained.
3. Turn off the heat, leave for about 20 minutes then simmer.
4. Add the lemon juice, it is ready when the fruits float in all the syrup.
5. Leave the jam jar to cool, pour into jars. Good appetite!


Fasting blackberry with jam and cinnamon

It is one of the fastest desserts in the world. Fasting blackberry is prepared super fast and does not require very sophisticated ingredients.

Here are the necessary ingredients:

  • 1 cup sunflower oil
  • 6 tablespoons sugar
  • 6 tablespoons jam (I had orange jam and plum jam)
  • 2 cups of white flour
  • 6 tablespoons cocoa powder
  • 1 cup plain water
  • cinnamon, ground cloves, cardamom (core, without pods)
  • 1 sachet of baking powder
  • 2 sachets of vanilla sugar
  • 1 esenta de rom

I mixed all the ingredients, without following a certain order. I mixed the whole composition with a wooden spoon and then I put it in the oven in a high tray with baking paper. I left the oven at 180 degrees and kept the blackberry until it passed the toothpick test. It has to come out clean. Let's say it stayed in the oven for about 30 minutes and the oven was already hot when I put it inside.

I let the blackberry cool a bit and only then I cut it. It is tender, fragrant, not sticky, it is perfectly made in the middle. It crumbles quite easily, so it crumbles. But it's well worth it.

It is a fasting dessert, a vegan dessert, 100% healthy, extremely tasty for adults and children. I also recommend it with raisins, chocolate icing and coconut flakes, ground ginger added to the composition and anything else you want. There's no way this dessert won't come out. It's pretty well thought out.


Video: Plum jam with ginger and cinnamon. Recipes for each (September 2021).