Closing jams for the winter, pay attention to cherry jam and apple-orange marmalade with ginger. They are very fragrant, as well as useful and pleasing to the eye with rich color. You can also try making Kiwi jam - the recipe is quite exotic. However, the result will appeal even to lovers of classic flavor combinations. Let's start cooking.
Cherry jam with wine and anise
This recipe is quite nontrivial. But it is worth working on it, since jam has a breathtaking delicate taste. This cherry jam is suitable not only for a sweet table, but also, for example, for cheese. For two half-liter jars you will need: a kilogram of seedless berries, six hundred grams of sugar, anise star, cinnamon stick and half a liter of good red wine, preferably dry.
Let's start making cherry jam. Put the ripe, washed and peeled berries in a saucepan, sprinkle with sugar and leave at room temperature. After six hours, place the container on a small fire and boil the cherry, stirring it with a wooden spoon with a long handle. Let the mixture brew for twelve hours now. Then cook for ten minutes until the water has completely evaporated - now your cherry jam has most likely reached the desired density.
After the marmalade has cooled, it is necessary to pour wine into it, put cinnamon and anise.
Cook a little again. After cooling, grind through a sieve or achieve a homogeneous mixture with a blender (first remove the spices from the jam). Boil it, put it in the jars and roll it up. You can cook using cherry pitted. Then they can be removed by wiping through a sieve. The preparation of marmalade requires some experience - in order to bring the composition to the desired consistency.
Jam made from orange, apples and ginger
This marmalade has a sweet and burning taste resembling a lemon candy. It goes well with tea or with toast with butter. Due to some severity, it can be consumed in small portions. Take a fresh ginger root weighing about one hundred and fifty grams.
It needs to be peeled. Then prepare one large orange, lemons (230 grams) and one sweet apple. Sugar in this jam must be added to taste. Squeeze juice from fruit, mix with chopped ginger and grated apple. Add
sugar, gelling agent and zest. Boil, cool and arrange in jars.
Kiwi Jam
For this marmalade, even hard and sour fruits are suitable. They will need about half a kilogram. Take an equal amount of sugar, as well as a little lemon juice and a plate of gelatin. The peeled kiwi can be chopped with a knife, or you can use a mixer (if the fruit is soft) or a blender. Pour in lemon juice and cover with sugar. Cook for about twenty minutes on low heat, stir gently, trying, however, so that the kiwi does not turn into porridge. Soak gelatin in cold water, squeeze, add to jam. All together, cook a little and cool. Pour into banks. You can add star anise or cardamom, natural vanilla for flavoring, and take lime instead of lemon juice.