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Delicious jam: pumpkin with poppy seeds and ginger
Again pumpkin, Yes. Well, what is the most popular vegetable of this season. But, you see, and ardent haters of pumpkin look — and think, not whether to reconsider its attitude?
Well, to make this process easier and more enjoyable — let's cook pumpkin jam! Not quite normal, spicy, Golden-amber, with specks and virtually no pumpkin taste, not too sweet, with a subtle aroma of orange and slight pungency of ginger. This jam is delicious on its own, and perfectly suited to cheese.
Ingredients:
The pumpkin clean of the seeds, peel and slice way, "Julien" — thin strips the thickness of a match, put in a glass or enamel container. Add the finely chopped orange zest, juice of orange and lemon, sprinkle them with sugar, tighten the lid or with foil and leave overnight.
In the morning gently mix the pumpkin with sugar, place in a container for preserves and bring to a boil over high heat, stirring the contents. After boiling, remove from heat, cover and leave to cool for 4-5 hours.
Slice the peeled ginger on the same pieces, as a pumpkin, add it to the jam. Over high heat bring to a boil, stirring, and cook for 15 minutes, making sure not stuck to the bottom. Close the lid, leave to cool for another 4-5 hours.
The Breton far — a yummy piece of cake with prunes
Amazing pear jam with poppy seeds and vanilla
Add the dry poppy seeds, lightly toasted in a skillet to develop its flavor. To cook the jam over medium heat, continuing to stir, until tender — a drop of syrup should not spread out on a silver platter.
Spread the jam into hot sterilized jars, close with lids and turn upside down until cool cans.
Important: because this jam is a little acid and sugar, store it in the refrigerator better.published
Tighten appetite! Cook with love!
Source: zveruska.livejournal.com/86073.html
Well, to make this process easier and more enjoyable — let's cook pumpkin jam! Not quite normal, spicy, Golden-amber, with specks and virtually no pumpkin taste, not too sweet, with a subtle aroma of orange and slight pungency of ginger. This jam is delicious on its own, and perfectly suited to cheese.
Ingredients:
- 1 kg of pumpkin
- 500 g sugar
- juice and zest of one orange
- the juice of one lemon
- piece of fresh ginger with a length of 3-5 cm
- 15 g (1 tbsp) poppy
The pumpkin clean of the seeds, peel and slice way, "Julien" — thin strips the thickness of a match, put in a glass or enamel container. Add the finely chopped orange zest, juice of orange and lemon, sprinkle them with sugar, tighten the lid or with foil and leave overnight.
In the morning gently mix the pumpkin with sugar, place in a container for preserves and bring to a boil over high heat, stirring the contents. After boiling, remove from heat, cover and leave to cool for 4-5 hours.
Slice the peeled ginger on the same pieces, as a pumpkin, add it to the jam. Over high heat bring to a boil, stirring, and cook for 15 minutes, making sure not stuck to the bottom. Close the lid, leave to cool for another 4-5 hours.
The Breton far — a yummy piece of cake with prunes
Amazing pear jam with poppy seeds and vanilla
Add the dry poppy seeds, lightly toasted in a skillet to develop its flavor. To cook the jam over medium heat, continuing to stir, until tender — a drop of syrup should not spread out on a silver platter.
Spread the jam into hot sterilized jars, close with lids and turn upside down until cool cans.
Important: because this jam is a little acid and sugar, store it in the refrigerator better.published
Tighten appetite! Cook with love!
Source: zveruska.livejournal.com/86073.html
