This recipe will especially appeal to those who love strawberries. After all, today I suggest you cook an incredibly delicious strawberry jam, which is wonderfully uplifting and reminds you of a sunny summer in cold January or a boring February. Perhaps you already know how to cook strawberry jam without me, but the thing is that this time I have in store for you not quite an ordinary recipe. In the company of a sweet red-cheeked strawberry beauty, I suggest adding lemon: its pleasant sourness brings a touch of freshness and brightness to the usual taste of jam.
And the third hero will also support this couple - vanillin, which we so often add to pastries. As in other recipes, vanilla will make the taste more refined, add a unique charm and amazing aroma to strawberry jam. I hope I have intrigued you? Then forward to the kitchen - to prepare an unusual strawberry jam with vanilla and lemon.
Ingredients:
- 1 kg of strawberries;
- 0.7 kg of sugar;
- 0.5 medium-sized lemons;
- 1 teaspoon vanillin.
How to cook strawberry jam with vanilla and lemon:
For delicious strawberry jam, we choose ripe, fragrant berries, harvested in season, and not grown in distant countries and brought to us. It is best to take medium-sized strawberries for conservation.
My strawberries and remove the stalks. In a wide bowl, place strawberries and sugar in layers. We spread the layers until the sugar and strawberries run out. There must be a layer of sugar on top.
We set aside strawberries for 5-6 hours so that the berries release juice. The time until the strawberries release their juice may be longer or shorter - it depends on the strawberry variety.
Now we go directly to cooking strawberry jam. We shift the strawberries into a saucepan, put on fire and bring to a boil.
At the same time, foam will appear on the surface of the jam - it is advisable to carefully remove it with a spoon.
Remove the zest from the lemon and squeeze out the juice. We put vanillin, lemon zest in strawberries and pour lemon juice. Stir gently and bring back to a boil.
Set the jam aside to cool.
Then bring back to a boil over low heat, stirring occasionally. And again we cool down. And for the third time, put the jam on the fire, bring to a boil and cook for 15-20 minutes.
Pour the finished jam hot into hot, wiped dry, sterilized jars. Seal immediately with lids. Turn jars upside down and let cool to room temperature. After that, we leave our strawberry jam for the winter in the pantry or cellar.
Canning. 60 Recipes You Don't Know Yet Raisa Savkova
Apple jam with vanilla
Apple jam with vanilla
I will teach you how to cook jam the way our grandmothers cooked it. But I'll add a little "gag". This will not be a recipe, but useful recommendations.
Ingredients:
Apples - 1 kg;
Sugar - 1.2 kg;
Lemon acid.
Cooking method
We sort the apples, remove the seed nest and cut into slices 1.5-2 cm thick.
Blanch fruit slices in boiling water for 5-8 minutes and cool in running water.
We cook apples of large-fruited varieties in several steps. This is due to the fact that when cooking in one step, the syrup thickens very quickly, it does not penetrate well into the fruits and they do not boil. Such jam during storage is quickly fermented.
From the book Canning, Smoking, Winemaking author Nesterova Alla ViktorovnaApple jam with lemon Ingredients: 1 kg of apples, 1 kg of sugar, 400 ml of water, 2–3 g of citric acid, zest of 1 lemon, a pinch of vanilla sugar. Pour water into sugar and boil the syrup of the desired density, adding citric acid there. cut the skins and cores of the apples
From the book Home Canning. Salting. Smoking. The complete encyclopedia author Babkova Olga ViktorovnaApple jam with lemon Ingredients: 1 kg of apples, 1 kg of sugar, 400 ml of water, 2–3 g of citric acid, zest of 1 lemon, a pinch of vanilla sugar. Pour water into sugar and boil the syrup of the desired density, adding citric acid there. cut the skins and cores of the apples
From the book Secrets of Russian Cuisine author Alkaev Eduard NikolaevichAPPLE OR PEAR JAM Boiled in the same way as berries in syrup. Take the same amount of sugar by weight as apples (pears), cut into pieces, remove the core, in some cases remove the skin. You can pour white wine into the syrup or throw a little
From the book Lose Weight is interesting. Recipes for a tasty and healthy life author Kovalkov Alexey VladimirovichSugar-free applesauce with cinnamon and vanilla? sweet and sour apples - 4 pcs.? vanillin to taste? cinnamon to taste Cut the apples into quarters or halves (depending on the size of the fruit), remove seeds and stems. Do not remove skin. Lay the apples on a dry baking sheet.
From the book Canning. Jams, marmalade, jam and more author Kashin Sergey PavlovichSugar-free applesauce with cinnamon and vanilla? sweet and sour apple - 1 pc.? vanillin, cinnamon to taste Apples, cut into quarters or halves (depending on the size of the fruit), remove seeds and stalk. Do not remove skin. Place the apples on a dry baking sheet and
From the book Home Canning author Kozhemyakin R. N.Apple jam with lemon Ingredients 1 kg of apples, 1 kg of sugar, 400 ml of water, 2–3 g of citric acid, zest of 1 lemon, 1 pinch of vanilla sugar. Method of preparation Pour water into sugar and boil the syrup of the desired density, adding citric acid there. peeled and
From the book Multicooker - canning. Jams, compotes, jams author Kashin Sergey PavlovichApple jam Option 1 Components Apples - 1 kg Sugar - 1.2 kg Water - 1 cup Prepare a thick syrup from 1.2 kg of sugar and a glass of water. Peel the apples, cut into several pieces and remove the core, then cut into thin slices and put in
From the book Cooking in a bread machine author Kalugina L. A.Apple jam Ingredients 500 g of White pouring apples, 250 g of sugar. Method of preparation Wash the apples, remove the core, cut into small pieces. Put half of the apples in the multicooker bowl, add sugar, put the second half. Turn the multicooker on
From the book Big Encyclopedia of Canning author Semikova Nadezhda AlexandrovnaApple jam Ingredients Apples - 320 g Sugar - 300 g Lemon juice - 1 teaspoon Cooking method Cut apples into slices, remove the core, load into a bread machine and cover with sugar. As soon as the apples give juice, add lemon juice and turn on the program.
From the book 50,000 selected multicooker recipes author Semenova Natalya ViktorovnaApple jam Apples have a dense pulp, so jam is prepared from them by repeated boiling. When cooking in one go, the fruits do not boil, the syrup thickens quickly, the jam is unstable and unsatisfactory in taste and appearance. Fruit
From the book Cooking in a bread machine. The best recipes and secrets of a home bakery author Shumov A. A.Apple jam with lingonberries 1 Sort the berries, wash, dip in boiling water for 2-3 minutes to remove bitterness, let the water drain. Peel hard and sour apples and cut into slices. Prepare syrup, bring to a boil. Put lingonberries and apples into boiling syrup.
From the author's bookApple jam with cranberries 2 For jam, take hard and sour apples. Cut into slices, remove seed nests. To remove bitterness, put the sorted and washed lingonberries into boiling water for 2-3 minutes and put them in a cooking bowl, add water, fall asleep
From the author's bookApple jam with cranberries Dip cranberries for 3-4 minutes in boiling water, then let the water drain and dip in boiling sugar syrup. Cook on low heat. Peel sweet apples, remove seed nests, cut into slices and put in boiling water for 8-10 minutes.
From the author's bookApple jam with lemon zest Prepare sugar syrup and boil until thick drops form. Peeled and core apples cut into small cubes and put in syrup. Cook for 30 minutes. Before the end of cooking, add lemon zest and a pinch
From the author's bookApple jam 500 g of White pouring apples, 250 g of sugar. Wash the apples, remove the core, cut into small pieces. Put half of the apples in the multicooker bowl, add sugar, put the second half. Turn on the multicooker in the "Extinguishing" mode for 1? h. Bye
From the author's bookApple jam Ingredients 250 g of apples, 250 g of sugar, 2 teaspoons of lemon juice. Method of preparation Wash the apples, peel and remove the core, cut into small slices. Pour 1 tablespoon of water and lemon juice into the form of a bread machine, put apples,
Simple peach jam - for those who love the gentle solo of this fruit. It is also suitable as a filling for all kinds of pies, bagels, buns: without taking all the taste attention, the jam will only complement the dessert and pastries.
About the best peach jam recipe
The situation is completely different with peach jam with vanilla - this is a real delicacy with a refined taste and aroma. The natural sweetness of the peach is accentuated by the spicy, easily recognizable vanilla. If you also add a little juice and lemon zest, you will refresh the taste unusually.
For making peach jam, slightly unripe peaches are best, which have already gained aroma, but still retain the elastic texture of the pulp. You can replace peaches with nectarines. As for vanilla, use only natural. You should not include vanilla sugar or vanillin in the recipe - the taste will be completely different.
Recipe Ingredients
- peaches 700 grams (3-4 pieces)
- lemon (juice and zest) 1 pc.
- sugar 1.5 cups
- vanilla 1 pod
How to make Peach Vanilla Jam
Peel the peaches and remove the pits.
Then cut the fruit into cubes about 6-7 mm in size. 
Split the vanilla pod lengthwise and carefully scrape out the seeds. 
Place the peaches in a small, thick-sided saucepan. Add sugar and vanilla seeds to them.
Grate the lemon zest on a fine grater and add it to the pan.
Squeeze lemon juice in there. Be careful not to get any bones in the pot.
Bring the jam to a boil and then simmer over low heat for 10 minutes. Try to stir the jam infrequently to keep the pieces intact.
Then pour half of the jam and grind it with a blender until smooth.
Connect the crushed part and part with whole pieces.
Boil peach jam for another 5 minutes and pour into sterile jars, corking them with lids.
Keep the jam under the same conditions as other preservation - in a dark, cool place.
Vanillin, otherwise called vanilla, is a substance with a pleasant smell and a very characteristic taste. It is a colorless crystalline powder that is extracted from vanilla, it is also found in cane sugar, raw alcohol, balsam of Peru, dewy incense, potato husks, etc. Vanillin is easily soluble in ether, hot water and alcohol, almost insoluble in cold water. Vanillin is often used as a substitute for whole vanilla.
Natural vanillin is isolated only from the pods of the Mexican orchid Vanilla Planifolia. The extraction of natural vanillin is a complex process, so it is quite expensive and difficult to obtain. Synthetic vanillin is produced by a chemical process that was invented in the 1870s. Currently, the most common method is the production of vanillin from glyoxylic acid and guaiacol, a substance found in the distillation products of wood and guaiac resin.
Vanillin has an aroma that has received the widest demand in the perfumery, chemical, and culinary fields. It is also used in the alcoholic beverage industry. On sale, vanillin can be found in crystalline, powdered and liquid form, the choice of the form of vanillin depends on the specific purpose for which it is going to be used.
The amount of vanillin added during cooking is determined by the stage of the cooking process, processing temperature, and other factors. Vanillin is one of those spices that is better not to add to the dish than to shift: an overdose can add bitterness to food. For dishes, the recipe of which involves processing at high temperatures, it is better to use crystalline vanillin. It is added at the initial stages of preparation, for example, it is added to flour products at the dough kneading stage. Acceptable dosage - from 3 to 10 g per 1 kg of dough. In products that contain, powdered and liquid vanillin is used (0.5 - 3 g per 1 kg of product).
Vanillin is an essential ingredient in many confectionery products and a variety of pastries. With its help, within 15-20 minutes you can cook an unusually tasty one by kneading the usual biscuit dough and adding sugar, vanillin and raisins to it. Vanillin can be added to powdered sugar for sprinkling cookies, cakes, pies or buns. Almost always, vanillin is added to sweet cottage cheese products - casseroles, pies, cakes. You can add vanillin to fruit preparations, for example, make peach compote or figs in sugar syrup. Vanillin is also put in the world-famous layer cake "Napoleon". It will become much tastier with this spice and.
Vanillin, which can be found in stores - in most cases, a synthetic substance that does not have any effect on the body. However, it has its own beneficial properties for humans: the pleasant aroma of vanillin has a calming effect and balances the nervous system.
