Jam is usually made from a variety of fruits and berries. Raspberry, cherry and plum jam are common and popular dishes that can be easily found in stores or in the personal stocks of many housewives. But few make jam from roses, zucchini or dandelions. Surprise your family by serving unusual jam for tea.
Oil rose petal jam
Ingredients:
- sugar - 1 kg;
- water - 2 glasses;
- petals of a red oil rose - 200 g;
- tartaric acid - 1 teaspoon.
Mix water and sugar. Add rose petals to sweet water, cook until syrup is tender. Pour in tartaric acid 3-5 minutes before the end of cooking.
This recipe can also be used to make jam from petals of nasturtium, white lily, rose hips and acacia.
Unripe green fig jam
Ingredients:
- green figs - 50 pieces;
- 1 kg of sugar;
- dried orange peels to taste;
- tartaric acid - 1 teaspoon.
Select 50 unripe medium-sized figs. Cut off the stalks from them and cook 3 times changing the water for 10-12 minutes. Place in a colander, drain and place fruit on paper towels.
Put orange peels, previously scalded with boiling water and thinly sliced, into the cooked figs.
From 1 kg of sugar and 3 glasses of water, boil liquid syrup and put fruits in it. Cook over medium heat until thick. Periodically remove the emerging foam.
Leave the jam overnight to infuse, do not pour into other dishes. The next day, put the jam on the fire again. Add a teaspoon of tartaric acid and cook for 15-20 minutes. If the thickness of the jam does not suit you, boil a little more.
Leave the jam for 4-5 hours, then put in clean jars and roll up with iron lids.
