We are used to the fact that such a dessert as jam is made most often from fruits. Vegetable jam is no less tasty and unusual. Its preparation has its own characteristics, which are not known to everyone.
What you need to know
In order to cook vegetable jam in the classical understanding of the word, that is, sweet, you need to know some of the features of its cooking. First of all, if the vegetable has even the slightest bitterness, then you should get rid of it. This is done by cooking. With the help of cooking, you can get rid of the aroma, which is not desirable in the jam. The vegetables should be cut and boiled first. You need to start by pouring the pieces of vegetables with cold water and only then bring to a boil. If the vegetables have firm flesh (sweet potatoes, carrots, celery), then boil them for up to 10 minutes. With soft pulp (zucchini, pumpkin, tomatoes), the cooking time should be reduced to 5 minutes or even less.
Sometimes vegetable jam is prepared in order to serve it, for example, with poultry, meat, cheese. If it should be spicy, then you should not boil the vegetables beforehand. Unlike many fruits, which contain pectin, vegetables practically do not have it. Therefore, you can add lemon to the jam or cook it in gelling sugar.
Shallot Jam
For this jam you will need to take:
- 500 g shallots
- 250 g brown sugar
- 2 lemons
- 1-2 star anise stars
- 2 cinnamon sticks
- It is advisable to take smaller shallots. Put it in a saucepan. Pour over cold water, bring to a boil over low heat. Cook for 5-8 minutes. Take a colander, put onions in it and rinse with cold water. Peel. Do this gently to preserve the bulb.
- Dissolve sugar in a glass of water. Pour it into a separate saucepan. Put star anise and cinnamon in the syrup. Wash the lemon. Squeeze the juice, and finely chop the lemon skin and also send it to the syrup. Cook for 5 minutes. Pour the onion into the syrup with spices and lemon. Boil. Reduce heat to low and cook for 20-30 minutes. Distribute the jam into jars (pre-cool). Can be sterilized for about 15 minutes. This is in case the jam will be stored.
This spicy jam is appropriate to serve with fried meat, especially if it is fatty.
Beet jam
Beet jam will be an excellent addition to potato salads and curd dishes.
For jam you need to take:
- 500 g beets
- 200 g sugar
- 1 lemon
- vanilla pod
- 100 ml dry white wine
Wash the beets well. Bake the fruits in any convenient way. It can be in foil, or you can just put it on a baking sheet in the oven. Cool down. Clear. Cut into slices and puree in a blender. Next, you need to take dishes with a thick bottom. You can use a frying pan if you don't have one. Pour wine into the beets, add sugar. Wash the lemon. Remove the zest. Squeeze out the juice. Grate or finely chop the zest. Remove the seeds from the vanilla pod. Mix everything well and cook over medium heat until the consistency you want. Arrange in jars. Sterilize and seal tight.
