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Wash the figs and pears. We wipe them well, peel them and then cut them into small pieces. Using a fork, crush the fruit pulp. If you want the jam to come out finer, you can blend the fruit.
Put the obtained pasta in a saucepan over low heat, add the sugar, cloves and simmer for 30-40 minutes until the juice decreases. Add the lemon salt and let it boil for a few more minutes. We put the hot jam in jars, being careful not to break them.
In a larger saucepan, place a towel on its bottom, then the jars with another towel between them, pour the water to the mouth of the jars and let them boil for 15 minutes. We then put the jars in a box, cover them with beds and leave them until they cool.
We then place the jars in the pantry for the winter. Great appetite!
Delicious recipe for pear and plum jam
And this recipe is characterized by the total absence of sugar, which, however, does not spoil its taste, especially if you pick up a fairly sweet variety of plums.
Containers of 5 liters of plum jam with plums are obtained from a similar quantity of products.
- The walls are washed, the seeds are removed from them, the tails and cut into small pieces.
- The bones are removed from the plums and cut into quarters or halves.
- Combine the fruit in the same bowl, pour the water and boil.
- Set it aside to cool and bring to a boil again.
- These actions are repeated at least 5 times.
- The last time, the plum jam is boiled for about 20 minutes and immediately placed on sealed jars and closed for the winter with metal lids.
Quince jam 100% natural, without preservatives or gelling agents. It is sweet-sour, fine and fragrant. It is very easy to prepare, so if you are going to add a few jars of jam to the pantry to enjoy the taste and color of quinces transformed into the most delicious jam, then you can try this recipe, because you will be delighted by the taste and aroma.
I don't know if it happens to you that the homemade jams stay with you from year to year. I eat the first ones with strawberries and apricots, then the cherry jam and the blueberry jam used for simple pancakes or fluffy papanasi with cow cheese. Plum, rosehip, cherry, cherry and, less often, strawberry or apricot jams are used by me in cakes: Harlequin, Greta Garbo (JERBO) , cake with jam and nuts, blackberry with jam, fasting donuts filled with jam, cake poured with jam and nuts.
Quince jam but it is the only one I simply prefer, on buttered bread. There is a kind of love relationship between me and him, because he captivated me with his perfume and beautiful color, with a unique aroma for which I never find the right words of admiration. neither whole fig jam I only use it for pure consumption, I don't put it in other cakes.
This one quince jam recipe it is simple, fast and easy to prepare. I put a cinnamon stick next to the fruit. It looks like a clip in the still blonde autumn hair, which easily turns into copper, and then turns red. If you don't like cinnamon, you can use a vanilla pod cut in half, and remove the seeds and put them in jam. The pod will boil with the fruit in the jam, until the jam has to be put in jars.
Nature is spectacular during this period and I don't know how she managed to match her fruits with the colors she painted. Quinces, pumpkin, pears have beautiful colors, flavors and unique scent.
I had some quinces in the house that I turned into this delicious quince jam, while the rest were grated and put in the freezer to use at some point for apple, pear and quince tart.
Fortunately when preparing Quince jam quince pellet can also be made, but there should be a larger amount of quince stalks or scraps for this. My quinces had very small stalks and seed boxes, so I couldn't peel them. I will probably do it separately, on another occasion, but if you make a large amount of jam do not throw away the stalks and peels, because you put them with water and sugar on the fire, put some fruit pulp if you want and boil them until they become soft and easily insert the fork into them. Use the same amount of fruit, water and sugar and get a beautiful jelly in terms of taste and color.
I leave the quince peels in the jam as well. They contain pectin and help gelling, but they are also an important component for taste.
To prevent the fruits from oxidizing, I put them in water with lamiae. Even after they were shaved, they remained in the water with lemon, then I squeezed them in my hands, so as not to bring an extra liquid to the jam. My jam is yellower and I like it a lot, but the slightly pink one is also cute. I saw someone's reddish-brown quince jam. It was clear that the fruits were oxidized, they stayed on the table for a long time from the moment they were grated and they ended up in the syrup in which they were cooked.
If you want to get a Delicious, fragrant quince jam with a beautiful color, follow the preparation method indicated by me below.
I also leave the list of ingredients here:
(I obtained 1 jar of 500 ml and one of 270ml)
1.2 kg quince & # 8211 1 kg quince after the seed boxes have been removed
the juice of a large lemon
I washed the quinces well to remove the fluff from them, then I removed the seed box. I dipped the quinces in water with lamiae, took them out and started laughing.
I shaved the nuts on them.
Immediately after they were shaved, I put them in lemon water. The fruits do not oxidize, they keep their color. Only the ones on the surface were slightly pink.
I used a large bowl with plenty of water so that all the grated quinces could fit in there.
I put on the fire a large pot with sugar and water and jars washed and dried in the oven (at 120 °) to be sterilized.
If the fruits are sour you can put 1 kg of sugar, as in grandma's time, but I think you will like it just as much and with less sugar, because you get an extremely pleasant sweet-sour taste.
After 10 minutes of simmering, the syrup becomes thick. At this point I took the quinces out of the water with lamiae, squeezed them well in my hands and put them over the syrup.
I mixed well, for them to be perfectly covered with syrup, I put a cinnamon stick and let it boil for 20 minutes, until it reached the desired consistency.
I removed the foam (not much, compared to other fruits) with a foamer 2-3 times.
It will harden in the jar due to the pectin. You can test with a few drops of jam placed on a cold plate (keep it in the freezer for 2 minutes before putting the jam on it).
I poured the hot jam into the sterilized jars, sealed them and turned the jars down to create a vacuum.
After 15 minutes I returned them to their normal position, covered them with a blanket and let them cool slowly.
I wish you an increase in the preparation of fragrant and delicious quince jam.
For other simple and tasty recipes, I invite you to subscribe to my YouTube channel.
Homemade canned recipes. Homemade canned food for winter. Compote recipes. Jam and jam recipes. Broth recipes and canned vegetables. Canned meat and canned fish. Quince compote. Pear compote. Peach compote. Cherry compote. Raspberry jam. Strawberry jam. Strawberry jam. Broth. Tomato paste. Canned fish. You are home barbecue.
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Fig recipes: tart with mascarpone cream
Ingredients: for the crust & # 8211 250 flour, 125 fat butter (80-82% fat), 40 ml cold milk, a yolk, a pinch of salt, two tablespoons of powdered sugar for cream & # 8211 250-300 g mascarpone, 250-300 ml liquid cream, two or three tablespoons of powdered sugar, one sachet of vanilla sugar for topping & # 8211 figs, grapes.
Preparation: put the flour on the worktop, in the form of a mound, add salt and sugar, mix, then incorporate, with your fingers, the cold butter. Add the yolk and milk and knead the dough a little until it binds, then form a ball, wrap it in cling film and put it in the fridge for at least an hour. After it cools well, roll out the dough, transfer it to the tart tray, sprinkle a few beans on it so that it doesn't swell when baked, and put the tray in the oven for 15-20 minutes or until it browns a little. . For the cream, beat the cream and then mix it, using the mixer, with mascarpone. Add vanilla sugar and powdered sugar to taste. Fill the cooled tart crust with cream and garnish with fruit, then refrigerate for a few hours.
An original recipe: pear jam with figs and whiskey
It's time to try something new: Pear jam. It sounds extremely commonplace, but if you add figs and a little whiskey, you will discover a totally unknown but incomparable taste. Try a pear jam recipe with figs and whiskey, to enjoy a delicacy on bread.
1 kg pear
500 g of figs
20 g of ginger
750 grams of sugar
250 ml of whiskey
It is a very easy recipe that does not require any less boiling than the usual jams. It sounds weird but it really works. If we aroused your curiosity, let's get to work.
Wash the pears very well, peel them and cut them into cubes. It is very important that the pears are strong, because they are fruits that soften extremely quickly. Figs must be very ripe.
Wash them well, remove the peel and then cut them into pieces. Put all the fruit and sugar in a pot and then cover the pot with a lid. Leave the fruit and sugar in a covered pot for 5-6 hours. The sugar will make the fruit leave its juice. After this time has passed, mix the fruits and sugar, preferably with a blender, to obtain a fine paste, then put the pot on the fire and boil the jam for no more than three minutes. Now it's time to add the whiskey, after which the pot returns to the heat for another minute. Be sure to stir constantly in the jam, so that the whiskey is very well incorporated into the fruit.
A secret is that, after you have made the jam, you put it in jars and it has cooled, put the lids on the jars and do not open them for about two weeks. During this time, the jam will take on a special taste, which you will never get tired of. Here's how a seemingly trivial recipe for pear jam, can become a delicacy. You don't have to spend hours in the kitchen to prepare something spectacular, you just have to have the right recipe. Thus, you will be able to enjoy the special pear jam with figs and whiskey.
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Recipes with pears
Regardless of their variety, shape, color or texture, pears are tasty and healthy. The advantage is that pears can be very tasty even when cooked or eaten not only as a dessert, but also as an appetizer with salty ingredients, for example.
In order to make the most of the fibers in their composition, pears are eaten whole. However, the peel becomes hard when cooked, so the pears we find in compote or cakes are peeled.
- 2 kg ripe pears
- 0.5 liters of white wine
- 400 g sugar
- the juice of a lemon
- a few pieces of cinnamon
- a teaspoon of cloves
Peel the pears, cut them into quarters, remove the seeds and place them in well-washed and dried jars. Then sprinkle with lemon juice so as not to darken.
Mix the white wine with a liter of water, then add the sugar, cloves and cinnamon and put everything on the fire. Bring to the boil until the sugar dissolves, then pour into jars over the pear pieces. If not filled, fill with water. Close the jars tightly and sterilize for 15-20 minutes.
- 100 g of flour
- two tablespoons sugar
- 50 g butter
- 1-2 teaspoons grated lemon peel
- 75 g butter
- 200 g of cottage cheese
- 100 g sugar
- two eggs
- 100 g sweet cream
- two sachets of vanilla sugar
- 6-8 pears
Put the biscuits in a bowl and mash with a fork. Mix the crumbs obtained with honey, vanilla sugar, butter and lemon peel and obtain a lightly shaped dough, which is put in the fridge for a few minutes.
Do the same with the other dough. Mix all the ingredients until you get an easy-to-shape crust and put it in the fridge.
Separately, prepare the filling and clean the pears. Put the cottage cheese in a bowl and mix with the sugar, eggs and other ingredients until a frothy cream is obtained. Peel a squash, grate it and cut it in half.
After everything is prepared, line a rectangular stove tray with butter and flour, turn it on in the oven at a temperature of 180º C and place the top with biscuits, put the cream cheese, the pear halves on top. and a grate is molded from the other dough, which is placed over the pears. Put in the oven for 30 minutes. After baking, leave to cool and serve powdered with sugar or cream.
Chicken with pear sauce
- 4 large thighs
- 4 tablespoons olive oil
- a sprig of thyme
- a tablespoon of honey
- a cube of butter
- 1-2 carrots
- a celery
- an onion
- 30 g butter
- 4 large pears
- 1-2 tablespoons honey
Wash the thighs and clean the skins. Grease with oil and sprinkle with salt and pepper as needed. If the thighs are larger, portion and fry for 7-8 minutes on one side and 7-8 minutes on the other side, over low heat, until golden brown.
Peel a squash, grate it and boil it in salted water. After boiling, drain and cool. Melt the butter in a pan, put the honey and onion cut into very thin strips, salt and a little pepper. Stir constantly so that it does not stick. The sauce obtained is poured over the thighs and chopped vegetables.
At the end, peel the pears and cut the rounds. The remaining butter, ie a cube, is melted and the pear slices are placed on top of it. Allow to harden slightly until it changes color and leaves a sweet-sour sauce. Place the thighs on a plate, pour the sauce over them and the vegetables and put the pear slices. Garnish with thyme and bake for 10 minutes.
Pears in chocolate
Pears in chocolate
- 100 ml white wine
- 400 g milk chocolate
- 100 g sugar
- 50 g butter
- 7 pears
Wash the pears, peel them and with a sharp knife remove the stalk with the seeds, leaving the whole fruit. Separately, melt the butter. Pass the pears through the melted butter, then pour the wine. Leave on the fire until it evaporates.
Sprinkle with sugar and leave until caramelized, the pears will remain intact. Remove to a plate to cool. Melt the chocolate in a bain-marie and pour over the pears while hot.
Quince jam with green pears
I can tell you that this turned out to be wonderful quince jam with green pears, so it was worth the effort.
The aroma of quinces combined perfectly with the aroma of pears and there was no need for anything else: vanilla or cinnamon.
I didn't want to spoil the flavors of the two ingredients, with nothing else, I just put lemon juice.
Lemon juice is really necessary for any jam and for its color, but also for preservation.
The jam will not sweeten if we add lemon juice.