Cake with Blueberries jam

Products for :  For dough - 500 g flour, 100 g sugar, 80 g butter or margarine, 1 package of vanilla sugar, 250 ml milk, 30 g of fresh yeast, salt for the filling - 1 liter cans blueberry jam, bread breadcrumbs or semolina, sugar, cinnamon powder.
Preparation: To prepare the cake with blueberry crush and dissolve yeast in warm milk. Sift flour baking pan, add the softened butter, pound, pour in yeast, vsypte vanilla sugar, salt and knead into dough. Cover the dough with a napkin, put on 1,5 - 2 hours in a warm place for fermentation. When dough increase in volume is approximately two times, Punch the dough, cover with a cloth and let rise again.
The finished dough roll into the reservoir and place on greased baking sheet. Sprinkle dough evenly breadcrumbs or semolina, place the jam without syrup. Make a side that jam is not followed by baking.
Put the pie in a preheated 160 degree oven and bake for 35 minutes. Ready pie sprinkle sugar and cinnamon.

Recipes : Pork with jam

Products for : 800 g flesh of pork, 5 cloves garlic, 2 tablespoons mustard, 1 tablespoon olive oil, 1 teaspoon of nutmeg, a pinch of cinnamon, 500 g of potatoes, parsley, 2 tablespoons of apple jam, salt, ground black pepper.

Preparation: To prepare the pork with jam, wash the pork, rub with salt and pepper and leave for 30 minutes. Garlic is clean, cut slices 3 cloves, 2 cloves chopped. Preheat the oven to 200 degrees. Meat nashpiguyte garlic.

Combine mustard, olive oil, nutmeg, cinnamon and garlic and stir. Shred the cooked weight of the pork; place the meat in a baking dish and postvte in the oven for 1 hour. Periodically watering pork liquid formed during roasting. Potatoes clean and cook for 20 minutes, drain the water. Wash the parsley, several sprigs aside for decoration.

Gooseberry jam with oranges

Products for : 1 kg gooseberries, 1 orange, 1 kg sugar. 

Preparation : To make gooseberry jam with orange berries, wash. Orange to clear the jam, divides into segments. All ingredients are mincing and pour sugar in 3 hours. After 3:00 boil the jam over low heat for 7 minutes, remove the jam, chill. Leave the jam for 4 hours. After this time, cook the jam once again until cooked. Ready spread jam in sterilized jars, close the jars of jam kapron lids. Store jam in a cool place.

Prune pumpkin with apples

Products for : 800 g of purified pumpkin, 1,2 kg of apples, 1 kg of sugar, ¼ teaspoon orange peel. 

Preparation : To make jam with pumpkin and apple stew pumpkin in a pan, then rub through a colander or sieve. Apples for jam peel and seeds and stew hot rub through a sieve. Then the pumpkins and apples are put in a bowl, Stir in half the sugar and, stirring, cook on low heat. Shortly before the end of cooking, jams, add remaining sugar and orange zest. Ready Pour jam into sterilized cans and ukuporte sterilized lids.

Spicy strawberry jam

Products for spicy strawberry jam: 1 kg of strawberries, 1 kg of sugar, ¼ teaspoon cinnamon, 3 cloves bud, 2 star anise, 1 teaspoon lemon peel.

To prepare the spicy strawberry jam from berries, place in prepared pan, pour the sugar. Wait for the allocation of juice, add 100 ml of water and put the berries on the small fire. Bring jam to a boil and cook for 40 - 45 minutes. At the end of cooking, add spices and lemon zest. Boiling Pour jam into sterilized jars, close the sterilized lids and ukuporte. Banks turn upside down until cool.

Gem of strawberries

Products for strawberry jam: 2 kg of strawberries, 1 tablespoon lemon juice for syrup - 2 kg of sugar, 2 cups of water.

To make strawberry jam from strawberries Go through, wash, cover with hot syrup and cook until done, stirring constantly, and removing the foam. To preserve color, add lemon juice. Rate Spread jam in sterilized jars, close the sterilized lids and ukuporte.

Tips for ALL THAT IS NECESSARY TO KNOW ABOUT RIGHT make jams

♦ In the jam of quince and pear well add a little citric acid (1 kg of sugar 1 / 4 teaspoon), previously dissolved it in water. 

♦ Juice should be expanded in the hot, dry banks, while ensuring that the berries and syrup evenly distributed. 

♦ Jam, which began to ferment or sour, you must immediately digested by adding 1 kg of jam 200 g of sugar. Jam with much foam - the foam must be immediately removed and the brew stop. When the jam stops foaming, his hot form is poured into jars, allow to cool and carefully sealed. 

♦ Jam, odvergnutoe secondary cooking, it is better to use for Kiselev, toppings, sweet sauces. 

♦ Boiling jam starts with cooking syrup. Poured sugar into the bowl, add pody (the proportion of berries, fruit, sugar and water for each class a special jam) and boil until the sugar has completely the solution. Then remove the syrup from the heat and carefully put it in fruits and berries, once again put on the fire and continue cooking (for most classes - within 30-40 minutes). In the first 5-10 minutes the fire should be low so as not formed a lot of foam, then the fire is gradually added. 

♦ Willingness jam determined by the following features: fruits and berries do not rise to the surface, and uniformly distributed in a syrup, a drop of hot syrup, sandwiched between the fingers, with the rapid disengagement of the thread forms a viscous, a drop of syrup poured on the saucer, not spread, but remains form, and many fruits and berries (apples, quinces, apricots, plums) are transparent. 

♦ If the jam Sugar, it spread from the jar in a saucepan, add 3 tablespoons of water per 1 kg of jam over low heat bring to a boil and cook for 5-8 minutes, stirring occasionally. Hot jam laid out in banks, allowed to cool down and sealed. However, the jam can be digested and re sugared. Therefore, use it in the first place. 

♦ If the moldy jam - means, or it is poorly packaged, or stored in a very damp room. Remove the mold, jam boil, and put in another, more dry place. 

♦ If you like to experiment, make a jam made from various fruits and berries. For example, cherries, strawberries, red currants and raspberries. Or apples with red and black currants, gooseberries with orange peel, apples and blackberries. 

♦ If you do pick berries for jam, wash them before cooking as possible. Purchased at the market or in a store fruits should be washed thoroughly, several times changing the water. Strawberries and raspberries are cleaned without removing peduncles, in a colander with large holes, then spread on a dry cloth or paper, dried and sorted out. 

♦ If you make jams add some citric acid, it will not crystallize. 

♦ strawberry, cherry, sweet cherry and plum can be cooked in one step - first in the weak, then at high heat. 

♦ From the small apple jam can be cooked in one step. Of the other varieties of apples - with interruptions. To apples are not darkened, slices dipped in a solution of salt (1 tablespoon per 1 liter of water), then blanch them for 3-5 min and cooled. 

♦ From chokeberry jam obtain fresh water. But if you add apples (one-fifth of body weight) or citric acid (2 g per 1 kg of berries), or instead of water use red currant juice (2.5 cups per 1 kg), preserves the taste will improve. Pre rowan blanch 3-5 min. 

♦ Sometimes the cooking is prolonged, long jam remains liquid. This happens, for example, with cherry jam. Add to it a little lemon juice or a little apple jelly, it quickly thickens. 

♦ What about people who for health reasons can not eat sugar? Do not give up jam. It is possible to sweetener - saccharine to cook a delicious jam or marmalade, compotes procure. But remember that saccharin is 500 times sweeter than sugar, and put it in a pro rata basis. For apple jam, for example, needs just 1 gram of saccharin to 2 liters of worn-malic mass. Saccharin is added before the end of cooking. Hot jam hermetically closed and stored in a cool place. You can cook jam of black currants, gooseberries, plums, with the addition of apples. Instead, xylitol, saccharin can be put: for the jam - 325 g per 1 kg of berries for jam - 650 g, a compote - 200 - 300 g per 1 liter of water. However, remember that the consumption of xylitol, unlike saccharin, which is easily derived from the body is limited and must not exceed the standards recommended by your doctor. 

♦ When the jam is ready, it cooled. Lay the cooling jam cover by no means impossible. Enough to cover it with gauze or a clean (not newsprint) paper. 

♦ It is best to store the jam in hermetically sealed glass jars. But you can close the banks and ordinary plastic lids, foil or parchment. Store at 10-15 ° C. 

♦ Foam generated during cooking, must periodically take a spoon or skimmer and collect in a deep plate. This makes it easy to merge back into the pelvis syrup, remaining under the foam. Penka must definitely be removed, or else the jam may subsequently sour. 

♦ Utensils for cooking jam should be broad. Cook for no more than 2 kg of berries at a time. Banks have well-jam wash, scald with boiling water and dried to a jam is not exposed to water. 

♦ In all ways logging of mountain ash (and the forest and garden) should try to retain maximum it contained vitamins. Of great importance is the time of collection. During maturation of water and tannins in the fruits of mountain ash is reduced, it becomes less astringent. At the same time the number of Sugar, acid and vitamin C increases. Therefore, harvest should be as late as possible after the frosts. Photographing fruit must be together with tassels careful not to damage them. If rowan collected a lot of it can be immediately put in storage. The best storage temperature 0 ... + 1 ° C. You can store the rowan and the attic, spreading a layer of no more than 10 cm If not, rewrite to jam, jam, jam, Sugar, etc. 

♦ How to start cooking jam? First of all, berries and fruits pour hot syrup and leave for 3-4 h. When cooking fruits at once, besides over high heat, syrup will not have time to absorb. Smorschatsya berries, fruits seethe. However, one preliminary pouring syrup is not enough to get a good jam. Especially sweet berries - raspberries, blackberries, strawberries, cherries, small plums, cherries with a bone, currants - are boiled in several stages, with intervals of 8-10 hours the first time, with fruit syrup, only to bring to a boil and stand for a while . Second time the jam boil for 10-15 minutes and then stand up. And only the third time it is brought up to readiness. To easily boiled soft berries and sometimes use this trick: lightly cook in syrup, berries gently removed skimmer, and syrup continue to boil. Shortly before the end of cooking berries again immersed in the syrup, bring to a boil again and laid out in the banks. 

♦ How to put sugar in the jam? It depends on the acid berries Fire fruits. But the minimum of 1 kg of fruit to 1,2-1,5 kg of sugar, in some cases up to 2. Amount of water also varies from 2 to 2.5 cups. 

♦ Dry jam (also known as "Kievan dry jam") - these are the same cooked in syrup and dried fruit, interspersed with sugar. 

♦ Fruit is always necessary to begin to soar in boiling, lightly sweetened water. The high temperature destroys enzymes, rapidly oxidizing vitamins. In cold water (30-40 ° C) enzyme activity and with it the loss of vitamins significantly increased. 

♦ Fruit and berries stained and slightly crumpled suit only for compotes. In the jam select whole, intact. Plums and cherries should be perfectly ripe, but pears, peaches, apricots, strawberries and raspberries - best immature to less boiled soft. 

♦ A good, properly cooked is the jam, if the form of berries has not changed, only become darker color and flavor of fresh preserved fruits, and syrup turned out beautiful and clear. 

♦ Black currant pre blanch: 2 - 3 minutes immersed in boiling water, then cooled. If etogo not make the berries in the finished jam obtained too dry. 

♦ To berries in the process of cooking preserves not shrink, it is necessary every 5-7 minutes to remove the pelvis for a few minutes from the heat - boiling will decrease and berries imbibe syrup. 

♦ Berries and fruits destined for jam, it is better to gather in sunny and dry weather, the actual day of cooking. Berries, taken in the rain, contain too much moisture, the jam will turn watery, berries seethe. Strawberries, torn from the beds in the morning, is juicy and longer retained. Berries should be equally ripe - then the jam will be cooked evenly. Nectar of strawberries or strawberries will taste better if, after practicing berries, intersperse them with sugar and let them stand for 2-3 hours, and then boiled. 

♦ berries, fruits with hard skin (gooseberries, pears, plums), to better absorb syrup, prick sharp wood (hardwood) stick

Preserves

Preserves 


Berries for jam must be the same maturity and size. Cook the jam in a bowl or saucepan low not more than 2 kg at the same time, first on high heat, and when no longer allocated to the foam, the fire reduced. Periodically remove the foam gently. When the jam Uvarov, take the "test". For this basin ousted from the fire, take a spoonful of syrup, give him a little cool down and drip onto a clean plate. If a drop of syrup does not spread, and kept "a button", then the jam is ready. Determine the readiness of jam can be different: take a little cooled syrup thumb and forefinger of his left hand and rub it between his fingers. If the syrup sticks to the fingers so that the separation between them stretches the thread, then the jam is ready. The best way to determine the readiness of jam - Technical thermometer. At a temperature of 105-106 ° jam is ready. Banks better fill chilled jam, then the berries will not float. If the banks are covered with lids and propasterizovat for 10 min at 75 °, then the jam never sugared. Nectar of strawberries can be prepared in two ways. 

First method. Berries layered lace sugar at the rate of 1-1,2 kg for 1 kg of berries, stand 0-8 hours in a cool place until the juice, put on the fire and cook until done, removing the foam. 

Second method. Prepare sugar syrup at the rate of 1 cup of water for 1 kg of sugar. The boiling syrup dipped berries and cook until done. 

If berry large, then boil it in three steps. When the syrup from the berries boil, remove pan from heat for 6-8 hours. Then jam again bring to a boil again and wait in line. The third time, boil the strawberries until ready. 

Raspberry jam 

First method. Raspberry lace layer of sugar (1 kg of berries 1-1,2 kg of sugar) and put in a cold place for 12 hours. Then boil until done in one step at a low heat. Before the end of cooking add 1 g of citric acid per kilogram of berries. Scum, determine the readiness of jam as well as for cooking on the strawberry jam. You can jam to cook differently: after vystoyki berries pour syrup, give it a boil, put the berries and cook until done. 

Second method. Raspberries dipped in the boiling syrup, cooked at a cost of 1 kg of sugar, 3 / 4 cup water for 1 kg of berries, Mr. cooked at once until cooked. 

Nectar of blackberry 

Blackberries dipped into boiling syrup, cooked at a cost of 1 kg of sugar per 1 kg of berries. Adds a glass of water and 3-4 grams of citric acid and cook at once until done. 

Apple jam 

Apples Cinnamon, Anise cut into small pieces and immersed in boiling syrup (1 kg of peeled fruit take 1 - 1,2 kg of sugar and a glass of water). When the jam begins quietly Uvarov boil, take a spoon a little syrup and dripping on the saucer. If the drop holds "a button", it means the jam is ready. 

From apples Pepin Saffron gives a very beautiful and tasty jam. But these apples are pre-boiled for 5-10 min, throws in a colander, rinse in cold water and immersed in boiling syrup. To prepare the syrup using water in which the cooked apples. 1 kg of apples take 1 - 1,2 kg of sugar and a glass of water. Cook the jam in one step, at the end of cooking add 2-3 g of citric acid. Apple varieties Antonovka, Grushovka also get a very good jam. For Antonovka per kilogram of fruit need to take some more sugar - 1,2-1,3 kg, and for less Grushovki - 1 kg. Take 1 cup of water. The boiling syrup immersed sliced apples, and removing from heat, cool. Then put back on the fire, boiled for 5 min and again cooled. This is repeated 2-3 times. Nectar of Antonovka can cook and the other method. They fall asleep layer of apple slices with sugar and wait in line for 6-8 hours. Then put the jam on the fire, pour in 1 cup of water (for 1 kg of fruit), boiled for 5 min and cooled, after which the jam boil until cooked. In the fruit varieties Kitaika shorten the stalk, and the apples are washed and prick. They were then placed in a cheesecloth and blanch in boiling water for 2-3 minutes. Having taken out of boiling water, apples dipped in cold water until cool. For the syrup for 1 kg of fruit take 1 kg of sugar and a glass of water. In syrup dipped apples, make time rolling boil and remove from heat. Cook the jam in 2-3 doses for 5 min, with a rest time between cooking for 5-6 hours.

How long you can keep frozen food?

How long can store frozen food? Food should be stored in the freezer while only retain all their nutritional value and taste. If you stay longer due to not lose those qualities, but the food it breaks down because of their own enzymes. The weather is very variable depending not only on the food itself but the manner of freezing, the state saved before the freeze, the amount of bacteris present at the time of freezing, and so on. 

In general, freezing caused a gradual decline in nutritive value of all foods, so what is recommended is to eat everything fresh.

Medovik with plum jam

Honey melt with cinnamon and cloves. Eggs grind with sugar, pour the melted honey, sour cream,  flour, soda and mix well. When the bubbles, empty the dough into a form that is lubricated and the Village  flour. Bake in oven for 1 hour. 

 cool, carefully remove from the form, cut into 2  and pervades the jam, with Roma essences. Top beans with a little grease sugar protein powder, sprinkled with crushed nuts and large  in the oven. 


Kg of flour, 500 grams of honey, 300 g sugar, 2 tablespoons. tablespoons butter, 6 eggs, 2 cups sour cream, 1 teaspoon soda 1 teaspoon cinnamon milled with a carnation. For the filling: 500 g butter jam, Roma essence. To decorate: 1 protein, 100 grams of powdered sugar, 100 g of peeled walnuts .

Medovik jam

3 tablespoons.  tablespoons sugar in a pan, pour a glass of water, boil thoroughly a few minutes and cool. Eggs grind with sugar, add melted honey, water and sugar, vegetable oil, flour, soda and mix until you see bubbles. In the dough to introduce splitting nuts, fruit of the jam (without syrup), and empty into a form that is greased with fat and floury. Bake in oven at 180-200 ° C 1 hour. Hot  sprinkle with grated chocolate. Pull out of shape when cool. 


600 g flour, 300 g of honey, 300 g of sugar, 0.5 cups of vegetable oil, 10 eggs, 200 g of peeled walnuts, 1 cup of various fruits from preserves, 1 teaspoon soda. For decorations - chocolate

Pies colored

Oil grind hot, combine with sugar powder rastertymi with egg yolks, sypat flour, mixed with vanilla and sodoy, kneaded the dough, put it in a few hours to chill. Thin roll, nakolot fork and a glass to cut circles. Bake on grease lubricated sheet in hot oven (240 OS) until soft. Whip to foam proteins with sugar and vanilla powder Noah, using pastry syringe, put them on the edges of circles. Again, place the cakes in the oven until the foam is not undermining myanitsya. Before serving decorate cakes fruit in sugar. 

600 g flour 250 g butter, 200 g of sugar, 3-4 egg yolks, 0.5 cups of sour cream, dried peel of 1 lemon, 0.5 tsp baking soda. For the stuffing: fruit compote or a jam. For protein foams: 3 -- 4 protein, 200 grams of powdered sugar, vanillin.

Pies sand with jam

Pour in 2 tablespoons flour. spoons of hot water, stir, cool. Add margarine, 1 egg yolk, sugar, soda, kneaded the dough and roll thin. You cut small circles and bake them in a hot oven. 

Cem grind with protein, oil the one side of circle, connect them to 2, with a sprinkle of powdered sugar and vanilla to submit to the coffee. 

300 g flour 150 g margarine, 100 g sugar, 1 egg, 0.5 teaspoon baking soda, 100 g of apricot or other jam, powdered sugar, vanillin.

Walnut cake on wafer

The sugar, honey, cocoa, and 0.5 cups of water boil syrup. Add mo lotye nuts, vanillin, and continue to cook with constant stirring, cooled the mass to blend rastertym oil. A thin layer of the resulting cream to put between the wafers. 

Sugar and cream (milk) zakipyatit in a high dish, continuously rastiraya. Remove from the heat, add the vanillin and continue to knead. As for the fudge just begins to thicken, to empty it and leveled cake soaked in hot water with a knife. To decorate use figure sliced fruit jellies, or grated on large grated chocolate. 

Waffles. For cream: 200 g peeled walnuts, 400 g sugar 250 g butter, 200 g of honey, 2 tablespoons. tablespoons cocoa, vanillin. For sweets: 200 grams of sugar, 1 cup cream, vanillin.

Hazelnut cake with raspberry jam

Proteins whip to foam, add the sugar, milled nuts, crackers and mix carefully but. The resulting mass of fat, put into a greased and posy pannuyu hammers nuts for the cake form and bake in oven at 150-190 ° C 40-45 minutes. 

Prepare the cream. To do this, grind yolks with sugar powder until a lush estate. Weld it into a water bath. When the mass begins to thicken, cool it, add rastertoe oil, boiled in milk, cocoa and mix well. 

Cooling Korzh Put raspberry jam (without syrup), and on top of it - the cream. Cream oil and sides of cake. Obsypat his droble by the nuts and decorate zapanirovannymi in sugar fruits of raspberry jam. 

300 g shelled walnuts, 250 g sugar, 6 protein, 2 tablespoons. tablespoons milled crackers. For the cream: 300 g butter, 4 egg yolks, 250 grams of powdered sugar, 50 g cocoa, 2-3 senior. tablespoons milk. For the filling: 200 g max linovogo jam. For decoration: nuts, berries raspberry jam out.

Roll with jam

Proteins whip in the thick foam, adding a little sugar, then pour the egg yolks and flour vsypat. Kneaded dough, put it on zastlanny about Shrove paper pan and bake in a hot oven for 15-20 minutes. Hot Biscuit spread jam and turn rolls. 

Proteins grind with powder sugar and add lemon juice. Pour mixture pie, sprinkle it chooped nuts and put in a few minutes in warm oven to fudge podsohla. 


100 g flour, 5 eggs, 100 g of sugar. For the filling: 300 g of plum jam or another. For sweets, and jewelry: 200 g of powdered sugar, 2 protein, 0.5 lemon juice, 100 g of peeled nuts. 

Grated cake with jam

Margarine melt, mix with flour and soda, add egg yolks, sugar, kneaded the dough cool and put it on the night in a cold place. Two-thirds of the test nattered at large grated on oiled fat, and sprinkled breadcrumbs pan. On top put jam on jam - whipped proteins, and then - nattered remaining dough. Bake in oven at 200-240 ° C and 30 minutes. Hot cake cut into squares and sprinkle of powdered sugar with vanilla. 


300 g flour 150 g margarine, 2 egg yolks, 1 tablespoon. spoonful of sugar, 1 tablespoon. spoon sour cream, 0.5 tsp baking soda. For the filling: 1 cup of jam, 2 protein.

Cake with jam

Of the milled nuts, butter, baking soda, vanilla, eggs, egg yolks and flour kneaded dough. Divide it into two parts, roll into layers of equal size. One layer of dough to put on lubricated anti Wen, spread jam or jam, cover with second layer, put 'in the oven and bake for an average heat 50 minutes. When the cake cool, you can moisten syrup, prepared with equal parts of sugar, lemon peel and juice. 


150 g shelled walnuts, 120 g of butter, a pinch of soda, bag of vanilla, 1 egg, 1 egg yolk, 1 cup of flour, jam or syrup  To: 1 tablespoon of sugar, water and lemon juice.

Jam tart

Margarine and sugar grind on a water bath, add a raw egg yolk through a sieve shabby  cooked egg yolks, nuts   WIDE.  removed from water bath,  flour and kneaded dough. De-thirds of its roll, place on pan,  fork, and of the remaining  lay out the top grill, oil the protein. Bake in Hot spirit 30 minutes at a temperature of 210-230 ° C. Cells baked pie filled with thick jam or marmalade, cake sprinkled with sugar powder. 

350 g flour, 300 g margarine, 100 g sugar, 100 g of peeled walnuts, 1 raw egg yolks, 3 egg yolks cooked . For the stuffing: marmalade or jam, powdered sugar.

Cake of rye bread with jam

Bread to soak in cold water, overcome, put in dish, add the raw eggs, sugar, salt and mix. Pour the cranberry or Blackcurrant jam and re-mix (the taste should be sweet-sour). Butter to melt, pour into a form that is heated to 150 oC, and put a lot of baking in the oven for 45-50 minutes. The finished cake hot, sprinkle with sugar powder. 


200 g of rye bread, 3 eggs, 0.5 cups of sugar, salt, 0.5 cups cranberry or Blackcurrant jam, 4 st. tablespoons melted butter, 1 tablespoon. teaspoon of powdered sugar.