Probably everyone has tried cherry or raspberry jam. But what if you surprise your family with an unusual jam made of exotic fruits, nuts, flowers, cones and even vegetables?
Linden flower jam
You will need: 1 kg of linden flowers, 2 glasses of water, 2-3 g of citric acid, 1 kg of sugar.
Linden flowers must be picked in warm weather, cut off the stalks, and remove the leaves. Rinse well in a colander. Pour water into a saucepan, add sugar and boil, stirring occasionally, for 7-8 minutes until the sugar dissolves. Add flowers, cover them with a plate and press down with a load. When the flowers are completely covered with syrup, put the pan on the fire again. Boil the jam for 35 minutes, at the end add citric acid and pour hot into the jars, close the lids.
Nut jam
Ingredients: 1 kg green (unripe) walnuts, 1 glass of water, 2 kg of sugar.
Peel the nuts. It is best to do this with gloves to avoid scalding. Cover the nuts with sugar and leave in a warm place for a day. Then cook in 4 doses until thickened, allowing the mixture to cool after each cooking. Pour hot into jars and close.
Fig jam
You will need: 1 kg of figs, 100 g of walnuts, 1, 3 kg of sugar, 2 g of citric acid, a little vanillin, water.
Preparation: Rinse the figs with cold water, cut off the stalks. Divide the walnuts into wedges. Blanch the figs over low heat for 5-6 minutes. Prepare a syrup with half the sugar and 2 glasses of water. Pour figs with nuts with syrup and stand for 3-4 hours. Cook in 2 steps. After the first boil, add the syrup from the remaining sugar and 1 glass of water. Before the end of the second cooking, add citric acid and a little vanillin. Arrange the hot jam in the jars.
Pine cone jam
Ingredients: 1 kg of young pine cones (harvested before June 20), sugar syrup (2 kg of sugar per liter of water).
Pour the cones in a saucepan with cold water until they are completely covered, put on fire and boil for 20 minutes until soft. The buds shouldn't be boiled over. Take them out of the water and put them in the prepared syrup. Boil for another 20-30 minutes and pack into jars.
Carrot jam
You will need: 1 kg of young carrots, 2-3 g of citric acid, 1 kg of sugar, vanilla sugar, water.
Rinse the carrots, cut off the tops and put them in boiling water for 5 minutes. Then cool it, peel and cut into circles. Prepare syrup from 1 liter of water and half of sugar. Put the carrots in a saucepan and pour over the syrup. Leave on for 5 hours. Then bring to a boil, cook for 5 minutes. Remove from heat and rest for 10 hours. Pour in the remaining sugar and, while stirring, cook the carrots until tender. A few minutes before the end of cooking, add a little vanilla sugar and citric acid. Pour into clean jars.
