Sweet blanks for cold edges are common. However, it happens that the usual fruits and berries are tired of the order, but vitamins are still needed in winter. Make exotic fruit jam. Its bright color and original taste will instantly restore your strength and relieve you of the blues.
Kiwi and banana jam
Ingredients:
- 10 medium kiwis;
- 2 bananas;
- 400 g of sugar;
- 60 ml lemon juice;
- 2 tsp gelatin.
Wash the fruit. Peel the bananas, peel the kiwi and chop the flesh in any way. Transfer it to the bowl
blender or food processor and mash a little at low speed, but not until smooth. Pour the resulting mixture into a saucepan, mix with sugar, lemon juice and gelatin and put on medium heat. Bring the brew to a low boil and simmer for 5 minutes, stirring constantly with a spatula. Transfer the dishes to the cork rack and leave under the lid for 1 hour, after which boil the jam for another 5 minutes. Cool it down and eat immediately or preserve it.
Pineapple jam
Ingredients:
- 1 kg of pineapples (pulp only);
- 700 g of sugar;
- 4 tbsp. water.
Slice pineapples across into thick circles, then into triangles or cubes. Pour water into a saucepan, dissolve sugar in it and heat over high heat. Cook the syrup until it thickens well, then “marinate” the exotic fruit pieces in it in a 2-3 liter saucepan for 6-8 hours.
Place the cookware on the stove and turn on a low heat. Boil pineapples to the desired thickness, then spread the jam in sterilized glass jars and roll them up with tin lids. Turn the container upside down, wrap it in a blanket and leave it that way for a day until it cools completely.
Mango Jam
Ingredients:
- 850 g mango;
- 800 g of sugar;
- 1 lemon;
- 1/2 tsp ground cinnamon.
Slice the mango lengthways with a sharp knife around the seeds, pull them out, peel off the fruit and chop finely. Scald the lemon with boiling water, wipe dry with a paper towel and grate the zest. Squeeze the juice out of the citrus itself. Combine fruit slices with sugar, lemon juice and grated zest in a saucepan, add ground cinnamon. Move the cookware to the hotplate and cook the jam over medium heat for 50 minutes, making sure to stir from time to time.
Grapefruit jam
Ingredients:
- 1.5 kg of red grapefruit;
- 500 g of sugar;
- 1 tbsp. grated lemon zest;
- juice of 1 lemon.
Remove the thick skin from the citruses, divide into slices and remove the juicy cores from them. Cover them with sugar and grated zest, pour with lemon juice and boil over high heat. Reduce the cooking temperature to an average and simmer the jam until its weight decreases 1.5-2 times.
