Traditional recipes

Shock fruit jam

Shock fruit jam


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Now I made shock fruit jam for the first time. I am very pleased with the result. I put in the hard work until I picked and selected those small black berries, they escaped me a lot more unripe anyway, but ... that's it.

  • shock fruits
  • sugar (put in an amount equal to the fruit)
  • gelfix-sachets

Servings: -

Preparation time: over 120 minutes

RECIPE PREPARATION Shock fruit jam:

Preparation for shock fruit jam

Take the shock fruits with a lot of patience and care (I warn you that it is not easy at all), wash them well and boil them with the sugar, stirring from time to time.

When it starts to boil, add the gelfix and leave for another minute, then turn off the heat. Put it quickly in clean jars and put it in the pantry.

Shock fruit jam it `s very good! It looks very good with blackberry jam !!!

Tips sites

1

So many jars came out of about 2 kg of shocked fruit.


How to make shock fruit jam at home

To prepare at home the recipe for shock fruit jam, the most difficult part is preparing the fruit. Shock fruits are harvested when they are well ripened. Because the shock flowers bloom one by one, we find green fruits on the same bunch with the ripe shock fruits, but also too dry dried beans that we remove.

Ingredients needed for shock fruit jam:

The shock fruits are chosen, the stalks are broken and washed well in 2-3 waters. Then put them in the bowl in which the jam is prepared and add the sugar and lemon juice over them. It is preferable to leave the fruits with the sugar overnight or at least 2-3 hours, after mixing them in advance, to leave the juice. For those in a hurry, the fruits can be boiled immediately after being mixed with sugar and a little water.

Also, in order to obtain a finer shock jam, the seeds from the shock fruits can be removed. In this case, pass the shock fruits with a vertical blender. If not, put the fruit in a blender with a little water and turn it into juice, which is then strained and mixed with sugar. The juice from the shock fruits thus obtained is boiled.

Boil the jam jam for about 45 minutes & # 8211 an hour, until the desired consistency is obtained. To check the texture of the shock jam, put a saucer in the freezer while the jam is boiling. When you want to test the jam, take out the plate and put a teaspoon of jam in the middle and it cools almost instantly.

Because I like the sweet fruit jam less sweet and more intense in flavor, I put 1 kg of sugar on 2 kg of fruit and boiled it a little more, about an hour and a half. Sugar can be put even less and a kind of shock jam comes out! You can even add 100-200 g of sugar to 1 kg of fruit.

When ready, put the jam jam in sterilized jars. They close well and put the lid down. I put them under a blanket and leave them under it until the next day, when I label them and move them to the pantry.

How to consume shock fruit jam

Shock jam is a real medicine. Shock fruit jam is recommended in case of cold and flu, sinus infections and sore throat. Also, shock jam has laxative properties, has beneficial effects on the skin, respiratory system and heart.

Be careful, however, that both the shock fruit jam and the other shock fruit preparations, consumed in excess, can cause heartburn. It is recommended to consume 2-3 tablespoons of jam a day.

Shock fruit jam is served with bread, polenta, yogurt, pancakes or added to various desserts.


Shock fruit jam. Recipe

Shock fruit jam. Shock seems to be the oldest plant cultivated by man and for over 4000 years, humans have relied on its miraculous powers in the treatment of many diseases.. We all know how beneficial and fragrant shock flowers are, but few know that shock fruits also have exceptional qualities.

Shock fruits are considered some of the most powerful detoxifiers known in herbal medicine, designed to correct the consequences of an unhealthy lifestyle. These small shock beans are excellent, they contain, among others: protein, potassium, vitamin C and vitamin A. Therefore, we thought of showing you a recipe for shock fruit jam, a delicacy, good for dear guests. and not only.

Shock fruit jam - Recipe

Ingredient:

Method of preparation:

For starters, choose ripe fruits, removing the green and dried ones. Then wash thoroughly and strain (through a thicker sieve).

In a large bowl, alternately put a layer of fruit and a layer of sugar and leave to cool until the next day.

Over the composition, s Squeeze the lemon juice and then put the bowl on low heat for 15 minutes, until all the sugar melts. After the sugar melts, continue to boil, over high heat, but not more than 30-40 minutes.

Meanwhile, remove the foam and put the hot jam in the preheated jars.

After catching a pojghita on top, you can put the lids over the jars and keep them in the pantry, protected from the sun's rays.

-You must know that this composition does not mix, because you risk breaking the shock beans and then the jam will lose its aesthetic appearance.

-To make you realize that the syrup has bound, it is done as follows: take a tablespoon of syrup and wait for it to cool. Take a little with your fingertip and drip on a plate. If the drop remains like a bean, without spreading, the syrup is bound.

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Shock fruit jam. Recipe from Sihăstria Putnei Monastery

In addition to the shock flowers used for shock and shock syrup, we can use shock fruits to get a delicious sweetness. Here is the recipe for shock fruit jam from Sihăstria Putnei Monastery.

In addition to the shock flowers used for shock and shock syrup, we can use shock fruits to get a delicious sweetness. Here is the recipe for shock fruit jam from Sihăstria Putnei Monastery.

Summer hasn't come at all if it doesn't smell of shock everywhere and you can't wait to serve a cold shock on a terrace by the sea. On the shocked side, you can also use the shock fruits to get a delicious sweetness. Shock fruits are rich in protein, potassium, vitamin C and vitamin A.

The monks from the Sihăstria Putnei Monastery, from Suceava County, are recognized for the mastery with which they manage to balance the dishes they put on the table of the faithful on holidays. Among the recipes known and appreciated by visitors is the shock sweetness. Here is a recipe from Sihăstria Putnei Monastery for shock fruit jam that will help you sweeten the whole family.

Shock fruit jam & ndash Ingredients

Shock fruit jam & ndash Preparation

More carefully, the ripe fruits are chosen from the bunches, washed carefully and strained through a thick sieve or gauze. In an bowl, put alternately a layer of fruit and a layer of sugar, and then put them in the cold until the 2nd day. Over this composition we squeeze the juice from a lemon and put the bowl on low heat for 15 minutes, until the sugar melts.

After the sugar has melted, continue to boil this mixture for 40 minutes on high heat. The composition does not mix, because there is a risk of crushing the berries and then the sweetness can get a minus in terms of aesthetics. The foam that accumulates on the surface is removed, and the hot jam is poured into the pre-heated jars. After the jam has caught a lump, you can put the lids over the jars. They must be kept in the pantry.


How to make shock fruit jam at home

To prepare at home the recipe for shock fruit jam, the most difficult part is preparing the fruit. Shock fruits are harvested when they are well ripened. Because the shock flowers bloom one by one, we find green fruits on the same bunch with the ripe shock fruits, but also too dry dried beans that we remove.

Ingredients needed for shock fruit jam:

The shock fruits are chosen, the tails are broken and washed well in 2-3 waters. Then put them in the bowl in which the jam is prepared and add the sugar and lemon juice over them. It is preferable to leave the fruits with the sugar overnight or at least 2-3 hours, after mixing them in advance, to leave the juice. For those in a hurry, the fruits can be boiled immediately after being mixed with sugar and a little water.

Also, in order to obtain a finer shock jam, the seeds from the shock fruits can be removed. In this case, pass the shock fruits with a vertical blender. If not, put the fruit in a blender with a little water and turn it into juice, which is then strained and mixed with sugar. The juice from the shock fruits thus obtained is boiled.

Boil the fruit jam for about 45 minutes & # 8211 an hour, until the desired consistency is obtained. To check the texture of the jam jam, put a saucer in the freezer while the jam is boiling. When you want to test the jam, take out the plate and put a teaspoon of jam in the middle and it cools almost instantly.

Because I like the sweet fruit jam less sweet and more intense in flavor, I put 1 kg of sugar on 2 kg of fruit and boiled it a little more, about an hour and a half. Sugar can be put even less and a kind of shock jam comes out! You can even add 100-200 g of sugar to 1 kg of fruit.

When ready, put the fruit jam in sterilized jars. They close well and put the lid down. I put them under a blanket and leave them under it until the next day, when I label them and move them to the pantry.

How to consume shock fruit jam

Shock jam is a real medicine. Shock fruit jam is recommended in case of cold and flu, sinus infections and sore throat. Also, shock jam has laxative properties, has beneficial effects on the skin, respiratory system and heart.

Be careful, however, that both the shock fruit jam and the other shock fruit preparations, consumed in excess, can cause heartburn. It is recommended to consume 2-3 tablespoons of jam a day.

Shock fruit jam is served with bread, polenta, yogurt, pancakes or added to various desserts.


Shock fruit jam

If in spring we enjoy the special aroma of shock through juice and syrup, & icircn mid-summer is the best time to prepare a shock fruit jam. Those small, dark-colored, extremely fragrant berries, which can be easily confused with currants, can be transformed into a delicious sweetness.

The best time to pick shock fruits is the end of July - the beginning of August. The process of choosing fruit for jam may seem painstaking, but we assure you that it is worth the effort. Only ripe, dark-colored fruits should be chosen, and green ones should be removed, because they will give a sweet taste to the sweetness.

  • 1 kg of shock fruit
  • 900 g sugar
  • lemon juice
  • a vanilla pod

Pick the shock beads from the bunches and choose only the ripe, dark ones. Remove the green and soft, bare berries.

Wash the shock fruits well in some water to remove dust from them. Drain them in a sieve.

To make the syrup, we need to melt the sugar. As the shock fruits are very small, they will not leave enough juice to dissolve the sugar. So put the sugar, lemon juice, vanilla pod and a cup of water in a pot on the fire. Let it boil for 5 minutes after the sugar has melted.

Turn off the heat and add the shock fruits over the syrup. Cover the pot and let it sit for at least two hours.

Bring the jam to a boil and remove the foam that forms on the surface. Let it boil for 10 minutes, then turn off the heat and cover the pot with a damp towel. The fruits will absorb the syrup and will leave at the bottom, becoming heavy.

After a few hours or ideally the next day, if you left the jam overnight, boil it for another 10 minutes. Remove the fruit from the pot with a spatula or sieve and simmer the syrup over low heat until it thickens slightly. Be careful not to caramelize or burn it.

Put the fruit in the syrup again and let it cool completely. Pour the jam into sterilized jars, close tightly and keep the jam in a dry, cool place.


Wonders in the pantry: Shock fruit jam or jelly

  • Shock Fruit Jam (Maria Matyiku / Epoch Times) Shock Fruit Jam

The aroma of the jam leaves its mark and is preserved whether it is consumed as such or used in other sweet dishes, such as fried papanas or jam pies.

Rich in vitamins and minerals, shock is well known for its healing properties and therapeutic benefits, of which we list only a few: it is antioxidant, antiseptic and detoxifying, stimulating the immune system, improves general tonic, sweating, antitussive, expectorant, diuretic, laxative, antiallergic, and so on

Our grandparents kept a few jars of this jam in the pantry for cough treatment and to relieve stomach aches.

Jam ingredients:

1 kg of cleaned berries,

juice from a 1/2 lemon

Preparation:

Choose well-ripened fruits.

The meticulous part in the preparation of the jam is the loosening of the berries on the twigs and the removal of the stalks which, if left, will give a bitter taste. It is also important not to use unripe fruits, because they contain certain toxic elements (glycosides).

The cleaned shock beans are washed and drained in a sieve to remove excess water.

Put a layer of berries in a bowl, alternating with a layer of fruit.

Mix the sugar and fruit lightly, cover with a lid or napkin and set aside for a few hours or overnight until the sugar melts and the berries leave some of their own juice.

The next day. the grains with sugar are boiled over low heat. After it starts to boil, boil for about 30 minutes, until the jam is coagulated.

It can be tested by dripping a few drops of jam on a cold plate, which has been previously kept in the refrigerator. If the jam drops do not stretch and retain their shape, it means that the jam has boiled enough.

At the end, add the lemon juice to avoid the sweetening of the jam over time. Boil for a few more minutes, then remove the jam from the game and set aside for about 5 minutes, stirring occasionally so as not to overcook.

The jam is put hot in clean, dry and sterilized jars. The jars are sealed and turned with the lid down for 15 minutes.

The jars are then returned to the normal position and left to cool until the next day, well covered with a towel and blanket for gradual cooling.

If you are bothered by the kernels, you can prepare a delicious jelly according to the recipe below:

Jelly ingredient:

Preparation:

Bring the water to a boil, and when it starts to boil, add the beads and boil for 15 minutes on low-medium heat.

The beans are strained through gauze or a thick sieve with mesh slightly smaller than the size of the seeds.

The resulting juice is boiled again over low heat. Add sugar and vanilla (optional) and simmer until bound.

A few minutes before removing the jelly from the heat, add the lemon juice. If you want, you can also grate a little lemon peel.

After the jelly is removed from the heat, put it in jars. Close the jars tightly, then turn the lid down. Leave the jars to cool until the next day, well covered with a towel and blanket to cool gradually.


Shock fruit jam. Recipe from the Sihăstria Putnei Monastery

In addition to the shock flowers used for shock and shock syrup, we can use shock fruits to get a delicious sweetness. Here is the recipe for shock fruit jam from Sihăstria Putnei Monastery.

In addition to the shock flowers used for shock and shock syrup, we can use shock fruits to get a delicious sweetness. Here is the recipe for shock fruit jam from Sihăstria Putnei Monastery.

Summer hasn't come at all if it doesn't smell of shock everywhere and you can't wait to serve a cold shock on a terrace by the sea. On the shocked side, you can also use the shock fruits to get a delicious sweetness. Shock fruits are rich in protein, potassium, vitamin C and vitamin A.

The monks from the Sihăstria Putnei Monastery, from Suceava County, are recognized for the mastery with which they manage to balance the dishes they put on the table of the faithful on holidays. Among the recipes known and appreciated by visitors is the shock sweetness. Here is a recipe from Sihăstria Putnei Monastery for shock fruit jam that will help you sweeten the whole family.

Shock fruit jam & ndash Ingredients

Shock fruit jam & ndash Preparation

More carefully, the ripe fruits are chosen from the bunches, washed carefully and strained through a thick sieve or gauze. In an bowl, put alternately a layer of fruit and a layer of sugar, and then put them in the cold until the 2nd day. Over this composition we squeeze the juice from a lemon and put the bowl on low heat for 15 minutes, until the sugar melts.

After the sugar has melted, continue to boil this mixture for 40 minutes on high heat. The composition does not mix, because there is a risk of crushing the berries and then the sweetness can get a minus in terms of aesthetics. The foam that accumulates on the surface is removed, and the hot jam is poured into the jars that have been preheated. After the jam has caught a lump, you can put the lids over the jars. They must be kept in the pantry.


How monks prepare shock fruit jam. The ancient recipe from the Sihăstria Putnei Monastery

The monks from the Sihastria Putnei Monastery, from Suceava County, are recognized for their mastery with which they manage to balance the dishes they put on the table of the faithful on holidays. Among the recipes known and appreciated by visitors is the shock sweetness.

To prepare the shock jam, you must first choose the ripe fruits from the bunches, removing the green and dried ones.

Wash the fruit carefully and strain it through a thicker sieve or through a gauze strainer. 1 kg of sugar is added to 1 kg of fruit.

"Alternatively, put a layer of fruit and a layer of sugar in a bowl and leave it to cool until the next day. Squeeze the juice from a lemon over the composition (for 1 kg of fruit), and put the bowl on low heat for 15 minutes or more, if it is a larger amount, until all the sugar melts. After the sugar melts, continue to boil, on high heat, but not more than 40 minutes.


Video: Γλυκό του κουταλιού Σύκο, ρετσελι σύκο. (May 2022).


Comments:

  1. Verdell

    Rather than criticize, recommend the solution to the problem.

  2. Gazahn

    Bravo, you were visited with simply excellent idea

  3. Senior

    Just that is necessary, I will participate. Together we can come to a right answer.

  4. Squier

    It is disgrace!

  5. Aethelwulf

    I can consult you on this matter.



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