TOP 2 recipes for making jemaline jam for the winter
Jam for the winter from ezemalina is a very tasty and aromatic delicacy. Ezhemalina is rarely found in home gardens, but those who grow it are extremely happy with the hybrid of raspberries and blackberries. It is unpretentious in care, the fruits are juicy and very tasty. The hybrid bears fruit for a long time, closer to autumn, when other berries have already moved away. There are many recipes for winter preparations from this culture.
The nuances of making jemaline jam
The hybrid has features that need to be considered for making jam:
- ezemalina is not juicy enough, therefore, when cooking, you will need to add water;
- to obtain a thicker product without increasing the cooking time, pour more sugar, or use gelling additives: pectin, agar, gelatin;
- instead of gelling agents, you can add apples, gooseberries, red currants to the recipe - they contain natural pectin.
Selection and preparation of berries
For the preparation of winter delicacies, fruits of the same maturity are selected. After collecting them, it is not worth washing if the ezhemalina is already overripe, otherwise the berries will crumple and lose their original appearance. Preparation for cooking consists in sorting out if the raspberries were collected unripe and there are stalks and twigs in it.
Ripe ezhemalina, as a rule, is collected already clean, and you do not need to touch it again.
Container preparation
It is best to use small jars with a volume of up to 500 milliliters as containers for jam from jemalina. Before putting the finished product in jars, they are washed, sterilized and dried.
Tips for preparing containers:
- as a detergent, it is better to prefer laundry soap, or a mixture of soda and mustard powder;
- to wash you need to take a new dish sponge;
- The simplest methods of sterilization are considered to be heating in a microwave oven and boiling in water;
- dry the jars on a clean towel until all moisture has evaporated.
For sterilization in the microwave, a little water is poured into the container and heated for five minutes at a power of 700-900 watts. At the same time, the lids are boiled separately in a saucepan.
Having chosen the method of boiling, put the jars together with the lids in a saucepan with hot water and boil for up to ten minutes. Then carefully remove it so as not to burn yourself, and leave to dry.
How to make jellyfish jam for the winter
Harvesting jam from ezemalina is not a big deal, even an inexperienced housewife can handle it. The result is a fragrant berry dessert that you can pamper your family with all year round. The main ingredients are berries and sugar.Spice lovers will love the hint of cloves, cardamom, or rosemary to add to a recipe. The dessert will acquire an amazing aroma with the addition of mint, vanilla or cinnamon.
Classic recipe
Ingredients:
- ripe ezhemalina - 1 kilogram;
- granulated sugar - 1 kilogram;
- water - 200 milliliters;
- lemon juice - 3 tablespoons.
Cooking process: for this recipe, you should not wash the jar for this recipe, so as not to spoil its structure. The fruits are placed in an enamel bowl, sprinkled in layers with half the amount of sugar. This container should be left in a cool place for several hours to form the juice. It stands out a little, so you need to cook the syrup.
Pour a glass of water into the remaining half a kilogram of sugar and boil the syrup. Carefully pour it into the berry mass and heat over low heat until the sand dissolves. At this time, the jam must be stirred so that it does not burn. Then turn off the stove and leave the mass for a couple of hours. At the end of this period of time - put on fire again, but make it larger. Remove the formed foam.
Cook until the froth stops coming out. During cooking, the jam must be stirred and made sure that it does not boil in any case! Otherwise, lumps with seeds and syrup are formed, and not a homogeneous mass. When the syrup thickens, add lemon juice and cook for five to seven minutes.
The readiness of the product is checked with a drop of syrup. For this, a spoon is dipped in jam and the flowing thickened drop is lowered onto a plate. With circular rotation, the droplet should remain formed and not drain like water. When it cools, the mass will still thicken.
Pour the finished product hot into jars and close.
Five minutes
Ingredients:
- yazhmalina fruits - 2 glasses;
- granulated sugar - 2 cups;
- water - 2 tablespoons.
Cooking process: pour the fruits into an enamel bowl and pour water there. Bring the mass to a boil over high heat and continue to cook for one minute, stirring with a spatula. Then add sugar and cook for five minutes until thick. Without cooling, pour the finished product into jars and close.
Storage rules and periods
The best place for storage is a cellar, where it is dark and cool. But, subject to the rules of container sterilization, fragrant jam from jemalina can be stored even in the closet until the next season.
