APRICOT JAM
Ingredients:
apricot – 1 kg.
sugar – 1,2 kg.
The hard stone is taken out and the small pieces are cooked whole. The surface of the melt is pierced from 8-10 places and boiled in water for 1 minute. Boiling syrup is poured over it. It is kept for 8-10 hours. At the time of 8 hours the juice of the jam is boiled 3 times and poured over the melt and cooked until the 4th time is ready.
QUINCE JAM
Ingredients:
cleaned and chopped quince – 1 kg.
sugar – 1,2 kg.
Quince is cleaned, cut into slices of 2 cm thick and boiled in boiling water for 10-15 minutes. Then boiling syrup is added on quince slices. Prepare the syrup with boiled quince water. Jam is boiled for 8-10 minutes and cooked for 8 hours 3-4 times.
WALNUT JAM
Ingredients:
processed walnuts – 1 kg.
sugar – 1,5 kg.
citric acid – 3 g.
clove – 3 g. or cardamom – 3 g. (50 pcs. 1 kg of walnuts. sugar)
For cooking jam, taken walnut, the peel of which is unripe, with a diameter of at least 24 mm. Walnut is finely peeled, kept in water for 3 days, provided that it needs to be changed to juice 2-3 times a day. Then the walnut is placed in citric acid. Walnuts extracted in lime water are kept in water for 4-5 days by mixing 2-3 times a day with several biting and changed to water 2-3 times a day for 3 days. So, processed walnuts are soaked in boiling water for 20-25 minutes. Add the syrup and cook 2-3 times between them. At the end, add citric acid, cloves or fir and insist for at least 20 days. To prepare lime water, 500 g of pure lime is dissolved in 3 liters of water, kept for 3-4 hours, and the transparent solution in the upper layer of precipitated lime is filtered through gauze.
GOLDEN ROSE JAM
Ingredients:
rose petals – 100 g.
sugar – 900 g.
citric acid – 2 g.
The best jam is obtained from rose petals. The lower white part of Petals is cut and thrown, washed and scalded with boiling water for 5 minutes. The 40% solution-syrup is prepared in the water used for boiling, it is poured on the petals and cooked once in a while. Citric acid is added close to ready. Jam is also cooked from the petals of the rose canine.
FIG JAM
Ingredients:
figs – 1 kg.
sugar – 1 kg.
citric acid – 1 g.
vanillin – 0.5 g.
Jam is cooked from sig with Shell and peeled: 1. When the jam is cooked the fig stalk is cut, it is boiled in water with heat of 5 minutes 80-85 0 C. syrup is poured over the fig and cooked 2 times. 2. Peeled figs are sprinkled with powdered sugar, kept for 8-10 hours and cooked for 50-60 minutes over low heat. Close to ready, citric acid and vanillin are added.
CRANBERRY JAM
Ingredients:
cranberry – 1 kg.
sugar – 1,2 kg.
Jam is cooked by removing whole and kernel from cornel. 2 cups water is poured into the sugar and syrup is prepared. Half of the syrup is poured before the first baking, and half before the 2nd baking. Cook for 5-8 hours and cook for 2 times. Sometimes all of the syrup is poured over the cornel, boiled and cooled for 10-15 minutes and cooked for 4-5 times.
WATERMELON JAM
Ingredients:
watermelon peel – 1 kg.
sugar – 1,2 kg.
vanillin – 0.5 g.
citric acid – 1.2 g.
Thick-skinned watermelon varieties are used for watermelon jam. At first the green part of the shell is cut and thrown, and cut in the form of rectangle and rhombus (1.5-2) or cube (2-3 cm). 0,8-1,0 hours kept in lime water. Then wash it clean and pour boiling syrup on it, cook for 8 hours at a time and cook for 3 times, citric acid and vanillin are added close to the readiness.
JAM FROM THE PARADISE APPLE
Ingredients:
apples – 1 kg.
sugar – 1.3-1.5 kg.
The flower buds of the paradise apple are cleaned, and the stems are cut in half. Then the apple is pierced from several places and boiled for 3-5 minutes. Sugar syrup is added and kept for 3-4 hours. It is boiled for 5-7 minutes by heating on a weak fire, and after 6-8 hours it is cooked for 7-10 minutes for the second time.
WHITE CHERRY JAM
Ingredients:
cherry seeds – 1 kg.
sugar powder – 1.2 kg.
citric acid – 2 g.
vanillin – 1 g. or cardamom – 3 g.
To prepare the jam, the fleshy cherry varieties are taken. Sugar powder is added on the cherry, which was removed from the seeds, and it is kept for 3-5 hours. Each time it is boiled for 6-8 minutes on low heat and kept for 5-6 hours and cooked for 3 times. Close to ready, citric acid, vanillin or cardamom are added.
EGGPLANT JAM
Ingredients:
purified eggplant – 1 kg.
sugar – 1,5 kg.
citric acid – 1.5 g.
vanillin – 0.5 g.
Small aubergines are taken for 3-4 days to cook jam. The stalk is cut, the skin is peeled and kept in soda solution for 5-6 hours. Then the aubergines are washed, pierced in a few places, hot syrup is poured on and kept for 8-10 hours. On the second day, the syrup is filtered, boiled and poured over the eggplants. On the third day the operation is repeated and 6-8 minutes eggplants are cooked in syrup. On the 4th day the jam is cooked until it is ready, citric acid and vanillin are added.
FEIJOA JAM
Ingredients:
feijoa – 1 kg.
sugar – 1,2 kg.
Feijoa of the same size is washed, stewed in boiling water for 3.5 minutes, peel and add sugar powder on it, and kept for 18-20 hours. Then 100 ml of water is added and cook over low heat for 8 hours 2-3 times. When the jam with crust is cooked from feijoa, they are first pierced from 7-8 places and boiled in boiling water for 8-10 minutes. Syrup is added on it and cooked for 2-3 times.
KHAR MULBERRY JAM
Ingredients:
khar mulberry – 1 kg.
sugar – 1.5 kg.
Many black mulberry varieties grow in Azerbaijan, especially on the Absheron Peninsula, the most qualitative of which is called khar mulberry . Azerbaijanis cook jam from black mulberry, as well as from white mulberry. Large berries of khar mulberry are selected and sugar powder is sprinkled on it and kept for 8-10 hours. Jam is cooked over low heat for 8 hours 2-3 times. You can pour boiling syrup on the khar mulberry berries and cook it like white mulberry jam.
ALYCHA JAM
Ingredients:
pelled alycha – 1 kg.
sugar – 1,1 kg.
water – 1 cup.
Large varieties of garden alycha, especially Arash and Istanbul alycha are taken for making jam. When these alychas are fully ripe, the mass of one number reaches 40 grams. Peel the alycha. It is kept in lime water for 1,5-2,0 hours, washed clean and pierced from several places. Thus, sugar syrup is poured over prepared alycha and kept for 6-8 hours. Jam is cooked for 8 hours 2-3 times. 1 kg of purified alycha is consumed with 1.1 kg of sugar and 1 glass of water.
STRAWBERRY JAM
Ingredients:
strawberry – 1 kg.
sugar – 1 kg.
Strawberries are cleaned, washed and dried. Then pour into a large bowl and sprinkle with sugar. It is kept for 3-4 hours. Boil the jam 3 times for 5 minutes.
GRAPE JAM
Ingredients:
grapes – 1 kg.
sugar – 1 kg.
water – 1 cup.
Wash the grapes from the stems and collect into the pot or tray, add sugar on it, hold 8-9 hours. Water is poured over the berries and put on fire for 5 minutes. boil. Remove and cool over the fire. Repeat this rule 3 times. And then, and so forth, and so forth, and so forth. Baked berries are like amber, and the juice is like honey. The berries should be neither too hard nor too soft.