10 recipes nontrivial spring jam

After all if to understand, on the jam really fit all that grows, blooms and smells. In the Crimea and in the Caucasus it's made from cones of mountain pine, sage, lavender, Linden flowers, lilac, horse chestnut, acacia and elderberry. The Turks make it from the flowers of Jasmine, Romania — a water Lily, the Egyptians — from hibiscus, the Armenians of rose petals and of flowers of white irises, and the French — violets.



Jam of greens and herbs

Hardly anyone doubts the healing properties of herbs, called drugs. As in that every plant has substances that make it useful. Therefore, we can say that any "herbal" jam has a therapeutic effect. So, from the category of Goodies into the category of drugs. So it is best to use without bigotry, and having carefully considered contraindications.

But the cooking process enjoyable and fun. And if to connect it to the kids, will be a workshop on "potions".

However, all is not jam that cooked with sugar: often it is more appropriate that the words "jam", "syrup", "honey" or "nectar". So the conditional name — tradition is tradition.
 

1. Jam щавеля

500 g young sorrel we will need as much sugar. Rinse the leaves in cold water (trim the stems better, but some of them leave) and dry. Then the smaller ones crumble and fall asleep sugar. Stirring occasionally, cook over low heat until tender (how to check it, every housewife knows that if the drop does not spread on the plate, jam time off). Pour in jars and seal them tightly.

Important: the dock can not be boiled in a copper pot! It is better to take aluminum, cast iron or enameled.
 

2. Jam and syrup Matagalpa searched for a suitable recipe for peppermint jam. In one too much sugar and too little mint, another reason, want vinegar, in the third added Melissa, but that's a different story. Relatively acceptable it seemed to me from the doctor Agapkin.

You will need:

• 250 g fresh mint
• 1 kg of sugar
• 2 medium lemon
• 500 ml of water

 
Mint and lemons (with peel) cut, fill with water and bring to a boil. After 10 minutes, remove and leave overnight. In the morning strain, add sugar and tormented for 2 hours on low heat. That's all)

According to another version (which I prefer), sugar should be less than half:

• 250 g fresh mint
• 500 g sugar
• 1-2 lemons
• 500 ml of water

The sequence of actions is the same. And yet the taste of his lemon-mint, but I like pure, without impurities. Because I made the syrup-the"quarter".

Recipe mint syrup

Take 1 part water and 2 parts sugar and mint leaves (my fragrant beauty already stretched to 25 cm and grew a pretty thick stalks, but they are still very young and tender, so he went to the syrup along with the leaves). In figures it looks so:

• 500 g of fresh mint
• 500 g sugar
• 250 ml of water

My mint, recline in a colander and finely chop. Sugar water put on medium heat, add sliced greens and stir, cook all together for about 10 minutes. Switch off, allow the syrup to cool completely (at the same time to infuse), filter, pour into a bottle and refrigerate. It turns out a wonderful aromatic sauce for cheese casserole, cheesecake or ice cream.

And another thing: in reality, the result turns out not such bright as in the photos. For saturated colors usually add a few drops of food coloring.
 

3. Jam and syrup from themeantime too have moved away from winter dormancy and had grown young leaves.



You will need:

• 0.5 liters of water
• 0.5 kg of sugar
• juice of 1 lemon
• 2 tsp gelatin
• 300 g of green thyme

In a syrup of sugar, water and lemon juice, put the washed and dried thyme and cook for about half an hour on low heat. Then remove from heat and filtered. Separately dilute the gelatin in a glass of water. Return the syrup on the fire, bring to a boil and gently pour in the gelatin. 4-5 minutes of boil, turn off, pour on banks and roll.

If three hundred grams of thyme in your Apothecary garden is still not reached, you can make a great antipolicy syrup: it will take only 50 grams of this fragrant miracle.



Recipe tumannogo syrup
You will need:

• 50 g of herbs of thyme
• 1 tbsp. water
• 4 tbsp honey
• juice of 1 lemon

 
Thyme pour a glass of boiling water and insist 15-20 minutes. Then strain, add lemon juice with honey and put on a slow fire. 15 minute boil, cool and pour in bottle.
 

Recipes floral varanai all the same spring jam and floral. Like it or not, herbs and greens will grow all summer and bloom of different trees and shrubs lasts only 2-3 weeks. So southerners today should hurry up with "blanks", and the inhabitants of the middle band still time to celebrate the "harvest" head-on.
 

4. "Honey" from акации

But first they have to break and remove the fruitlets, pedicels and stamens. The remaining white flowers — they will need about 250 g — washed in cold water with 0.5 tsp. of lemon juice or citric acid, not to be darkened, and recline in a colander.

Meanwhile, cook the syrup of sugar and water in a ratio of 1:1 (on our 250 grams of flowers should take 1 kg sugar and 1 l of water). Then lay the flowers into it and tormented on low heat for 10-15 minutes. Remove from heat, pour in jars and close.
 

5. Jam colors black busineds flavor black elderberry in the spring all have the same epithet — "intoxicating". And it is in fact the case. But it is necessary to be particularly careful: all parts of the plant is moderately poisonous, with the exception of the flowers. Inflorescences and berries of black elder are used as raw materials for drugs, as well as the basis for a variety of decoctions and infusions in traditional medicine.

And one of them is useful and with my taste "osobennoi" jam, for which we will need:

• 2 tbsp. (heaped) of flowers of black elder
• 1 tbsp. sugar
• 1 tbsp. water

Bunches of elderberry blossoms need to be washed, dried and cut flowers with them. After a dizzying task, pour all the hot syrup of sugar with water. Leave for 12 hours (better at night). Then again, put on fire and allow to simmer for 20 minutes. The jam is ready, you can close!



 

6. Jam fialok our area violet almost withered. Hope you have more luck and you will have time to prepare and try this gentle delicacy.
 


For him good only the petals of the wild violets, large-flowered varieties and hybrids will not work.
You will need:

• 250 g of violet petals
• 500 g sugar
• water

Opolaskivaniem petals, dried and pounded in a mortar. Separately, boil the syrup: pour sugar into a saucepan and pour water just enough just to cover the sugar. Stir and cook on a slow fire. As soon as the syrup starts to thicken, add the petals. Continuing to stir, bring the jam to the desired consistency and remove from heat.

Recipe for violet syrup
This simple and elegant product will take its rightful place in all kinds of desserts. And to try it in its pure form many would be interested.
 
You will need:

• 1 tbsp. of violet petals
• 1 tbsp. sugar
• 1,5 cups of water

Pour the violets in boiling water, let cool and put in the fridge for 4-5 days. Then filter, add sugar and cook syrup on low heat until it thickens.
 

7. "Honey" from the flowers каштана

However, it cannot boast of an equally strong aroma, as acacia or lilacs. So floral and chestnut honey is prepared according to the triple principle of the soup, laying in "broth" a few servings of flowers for each other.

To do this, first pour in a bowl for boiling 1 liter of water and bring to a boil. Then take 300 gr of flowers, divide into 3 parts and alternately drop them in boiling water (each batch is removed only after it is boiled until tender). Strain, fill with sugar and cook on low heat for about 30 minutes.
 

8. Jam silenieki of lilacs even make ice cream, how not to cook from it a thick and sweet treat?
 



You will need:
250 g of flowers of lilac (not white!)
250 ml of water
250 g of sugar

Start by carefully cutting all the flowers:
 
Fill it with water and put on fire. After boiling, cook for 10 minutes, stirring constantly, then remove from heat, cool and filter. Now you need to ground pound the flower with the sugar, then pour over the syrup and boil for another 20 minutes.
 

9. "Honey" from oduvanchikova of the season — sweet and sticky dandelion honey. For making it almost all the authors of the recipes, as if by agreement, need to gather 300-400 "sunnys". Don't ask me why: just as you need to.



So, we will need:

• 350 inflorescences of dandelion
• 1 kg of sugar
• 2 lemons
• water

Flowers purified from everything unnecessary, leaving only the yellow part. Wash thoroughly, put in a bowl and pour a little water: it should only cover the dandelions. And leave for 24 hours. After this infusion drain, add to the flowers 500 ml of water, bring to a boil, put the sugar, sliced lemons and cook on slow fire for 20-25 minutes. When the jam thickens and becomes similar to med, remove from the heat, drain and return to stove to boil for just a minute. Now ready)
 

10. Jam chisekesi one kind of spring Goodies — "shishechnaya" jam. And this is the most unusual and delicious thing I've tasted this spring. It is prepared in may and June, while the buds are still small. published
 



P. S. And remember, only by changing their consumption — together we change the world! ©

Source: www.7dach.ru