By the end of the week, we all have one thought in mind: Sunday breakfast! You deserve a good breakfast after mornings on weekdays. And do you know what you need for an ample breakfast table? Assorted jams, of course! After a long breakfast there is nothing as nice as rides assorted jam on fresh bread. Next to it is freshly brewed tea güzel If you are as excited as we are, here are some delicious jam recipes…
1. Grape jam
Extract the stems of 750 grams of grapes, which are washed in plenty of water and drained with excess water. Take all the grapes and 750 grams of powdered sugar in a deep saucepan. Leave the lid in a closed pot to release its own juice. Since the amount of water left by the fruits will not be enough, add half a glass of drinking water and leave to cook on low heat. Remove the foam from the surface of the pan with the help of a colander. Add a stick of cinnamon to the mixture of jam which you boil for 30 minutes over low heat and cook for about 10 minutes. Cool the drip jam on a clean plate and check its consistency. Take the stick cinnamon and set it aside. Add 1 tablespoon of freshly squeezed lemon juice to the jam mixture and mix slowly. Cover the lid tightly in boiling water and put the dried jar mixture from the oven to the heat pour hot jar. Turn the jar tightly closed and turn it at room temperature and store in a heat and light-proof environment. Enjoy your meal!
2. Walnut jam
Peel the shells of 1 kilogram of raw walnuts to be very thin. Remember to use a glove when doing so. Put enough drinking water in a large jar. Soak in water for 2 days. Then 3 times a day, 7 days by changing the water to keep the walnuts in drinking water. Put the walnuts you have extracted from the water for 1 day on 1 cup of lime cream. At the end of 1 day, wash the walnut 2-3 times and boil in normal water for about 20 minutes until soft. Then drain it into cold water. Walnuts with a sharp object (toothpick, skewer) to remove the bitter water inside. Prepare a thick sherbet with 6 cups of water, 1 kilogram of granulated sugar and 1 tablespoon of lemon juice. Walnuts you drilled and bitter water, 5 cloves and put into the sherbet together. When the sherbet starts to consistency, remove it from the stove and cover with a cheesecloth over the pan and leave it under the sun for 1 day. The next day, filter aside the walnut kernels and boil the sherbet again. When the consistency is thickened, add the walnuts. Let it cool. When the jam has cooled down, you can put it in the jars and store it in the refrigerator. Enjoy your meal!
3. Black mulberry jam
600 grams of stalk extracts are delicate wash them in plenty of water because they are delicate wash. Soak the excess water in the strainer. Sprinkle 400 grams of granulated sugar over the extracted and washed mulberries you receive in a deep saucepan. Leave it in the saucepan for about 6 hours to release its own juice. Mulberries that release the water, take the consistency over low heat and cook until the mulberry softens. Jam water should take consistency, but mulberries should not disperse. Add half a teaspoon of freshly squeezed lemon juice and cook for 2-3 minutes. Boil the viscous mulberry jam and pour into a clean jar. Close the jar-free and cleaned jar lid tightly, then turn the jam jar over and let it stand for one night. Enjoy your meal!
4. Raspberry jam
1 kilo of raspberries, without damaging the water to wash. Put in a saucepan and add 1 kg of granulated sugar. Close the lid of the pot and leave it for 1 day. Put the saucepan on the stove and add 1 teaspoon of butter and start boiling. Boil for about 30-35 minutes over medium heat. Then add the juice of half a lemon and continue to boil. While your jam is still hot, share it in the jars you boiled and disinfected and then dried nicely. In this way, keep the jams at room temperature until they have cooled completely without closing the lids. After the jams have cooled completely, close the lids and turn the jars up to tighten them. You can store your jam in a dry and cool environment. Enjoy your meal!
5. Rose jam
Extract 200 grams of rose petals. Cut the rose petals from the bottom of the white part. Wash the leaves carefully by passing them through the water several times. Wash the rose petals to drain the excess water. Put in a deep saucepan. Sprinkle over 2 cups of sugar and let stand overnight. Boil the sugar and rose petals which are released the next day on low heat with 2 cups of water. When the boiling begins, add the juice of half a lemon and continue to cook until it identifies. Cook for about 20 minutes with stirring. Then remove from the stove and stir to room temperature. Divide the jars and store after closing. That’s it, bon appetit!
6. Milk jam
Take 1 liter of whole-fat cow’s milk, 1 cup of powdered sugar and 1 vanilla stick in a deep saucepan. With a wooden spoon over low heat, stir until the powdered sugar is completely dissolved. The real adventure begins now. Milk is eye to eye, when it starts to boil 1 teaspoon of carbonate and further reduce the bottom of the stove. Carbonate will rise as you stir the milk to rise. Mix the jam mixture continuously and cook for about an hour on low heat. Take the vanilla stick from the pot. Continue cooking for about three hours on low heat, stirring continuously for a long period of time. Remove foams from the surface of the pan from time to time. At the end of the period, remove the jam from the stove. Empty into a clean-dry jar after shaking for one last time to achieve shine and smooth consistency. After the jam has cooled, close the lid carefully and keep it in the refrigerator. Enjoy your meal!
7. Raw fig jam
Wash 100 raw, peeled and extracted pears with plenty of water and put in a pot. After adding enough water to the top, boil for about 15 minutes until the figs soften. At the end of the period, filter the figs with a colander, rinse well with cold water, then throw into a bowl of ice water. So figs will not lose their green color. Soak the figs in iced water for 2 hours and then squeeze their juices one by one without damaging them. So the bitter waters will be released. Wash the figs that you squeeze again with plenty of water and squeeze the juices again without damaging them. Repeat this process 2 more times so that the bitter juices of figs are completely out. Take 4 cups of water and 5 cups of powdered sugar in a bowl, and add 5 cloves. Then add the raw figs you squeeze the juice, boil your jam for about 20 minutes until the sherbet is slightly darkened. Finally, add the juice of half a lemon and boil for 5 more minutes on low heat, then close the bottom. After your jam gets warm, share your fig jam in the jars you boiled and disinfected and then dried nicely. In this way, keep the jams at room temperature until they have cooled completely without closing the lids. After the jams have cooled completely, close the lids and turn the jars up to tighten them. You can store your jam in a dry and cool environment. Enjoy your meal!
8. Quince jam
Cut the three quinces you have peeled in half and remove the seeds and set them aside. Quinces washed in plenty of water according to desire; cut into large cubes or as slices. Put the chopped quinces in a pot. Add 2 cups of powdered sugar to cover them evenly. Transfer not more than 1.5 cups of water to the pot. Add 3 cloves and 4 quince seeds. Cook on a medium heat for about 90 minutes until the jam, quinces become soft and the sherbet becomes color. Add 1 tablespoon of lemon juice and remove from the stove. Fill the jars with warmed jam and use with the lid closed after cooling. Enjoy your meal!
9. Watermelon jam
Slice the white portions of 750 grams of watermelon shells into apple slices. Put 200 grams of lime in 5 liters of water and let stand for 1 night. The next day when the lime settles to the bottom, carefully put the water on the container where you take the shells, so that it passes over them. Soak the shells in lime for about 6 hours. Wash the shells thoroughly after 6 hours. In a pot, mix 5 cups of water and 750 grams of powdered sugar. Add the shells and boil for 30 minutes. Leave to cool for 1 night and boil for another 20 minutes the next day. While boiling half a teaspoon of lemon salt, 2 cloves and a stick of cinnamon and put in a wait about 10 minutes after the clove and cinnamon from the jam to remove. When you see the consistency, remove the jam from the stove and fill the jars and close the lid. Enjoy your meal!