REAL JAM RECIPES!

Do cherry and cacao harmonize? Try this recipe and get to know it!

3 cups milk
½ cup cherry juice
1 tbsp cherry liqueur
2 tbsp sugar
5 tsp cacao
some cherries for decoration

1. Mix all components and blend 1 minute.
2. Pour in glasses, put some ice cubes and cherries in each.

You may not stick to this recipe and choose any syrup you like. The only one condition is that it should go together with ice-cream.

2 peaches, finely dsliced
1 tbsp raspberry syrup
1 tbsp sugar syrup
2 tbsp cream
½ cup ice-cream
2/3 cup milk

1. Put peaches in a bowl and pound with a pestle.
2. Combine with other ingredients and shake up for 1 minute.

I used to make this tasty milk-shake when it’s too hot in summer. It slakes thirst perfectly. Furthermore I serve milk-shakes in cooled glasses.

½ pound strawberry
½ cup yogurt
1 tsp honey
12 ice cubes

Shake up all ingredients in blender and pour into glasses.

I simply adored this milk-shake when I was pregnant and suffered from toxicosis. It’s very fresh and tender, besides contains no sugar.

2 bananas
2 cups milk
½ cup cream or vanilla ice-cream
½ tsp vanilla powder
¼ tsp cinnamon

Shake up all components for 2 minutes and pour in high glasses.

To my mind, cream cheese is an indispensable helper of every woman when it comes down to cooking. Used in bagels, cakes and cookies cream cheese makes them very nice and savory owing to its sweet and mild taste.

2 cups flour
1 cup butter
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
3 ounces package cream cheese, softened
2/3 cup sugar
1 egg yolk
2/3 tsp vanilla extract
1 tsp orange zest

1. Heat oven to 180 C (350 F). Combine flour, cinnamon, salt, and put aside.
2. Mix butter and cream cheese in a bowl, add sugar, egg yolk, vanilla extract and orange zest.
3. Fill a cookie press or pastry bag with dough. Make cookies on an ungreased backing sheet. Bake 15 minutes until cookies are goldish-brown.
4. Remove from the sheet and allow cookies cool on wire rack.

This jam has just a delicious taste! I advise you to put a bit of cinnamon stick in each jar before pouring comfiture to get spicier flavor.

½ kilo fresh or tinned cherries, without cherry-stones
1 kilo sugar
1 ½ pint red wine
1 shot rum
2 packs gelatinizing agent
1/3 teaspoon cloves
½ lemon peel

1. Cover cherries with sugar, cloves and gelatinizing agent in a deep saucepan. Combine with red wine and let it brew for a night.
2. Next day: cook jam according to the guidance on the pack of gelatinizing agent.
3. Add rum, stir, pour into jars and seal.

This jam contains a little sugar and doesn’t affect the level of blood sugar. I can even call it dietetic because people with diabetes can eat this apple jam without any fear.

1 ½ kilo apples, sour-sweet sorts; finely sliced
2 1/3 cups sugar or 2 cups fructose
3 1/3 ounces rose petals
1 cup water
¼ lemon juice

1. Cover apples with sugar and set aside.
2. Bathe rose petals, cover with water, bring to a boil and simmer 5 minutes.
3. Take petals out, pour water in apples. Place apples on the oven and coddle until apples are boiled soft.
4. Add petals and lemon juice and cook 6-8 minutes. Then pour in jars and seal.

I recommend you this simple recipe – apple jam is cooked quickly. I usually choose not very sweet apple sorts.

1 kilo apples, finely sliced
3 cups sugar
2 cups water
1 lemon peel
a pinch of vanilla powder

1. Make syrup – combine sugar and water in a saucepan. Add apples and cook for 30 minutes over a medium heat.
2. Not long before jam is ready add lemon peel and vanilla powder.
3. Remove from heat, pour in jars and seal.

Another recipe of this wonderful fruit. This time it’s not jam but guava jelly, which is to be poured hot in jars just like jam and can be stored for a long time.

guavas, seeds removed and cut in halves
lime juice
sugar

1. Put guavas in a deep saucepan and cover with water. Bring to a boil and coddle 20 minutes until the fruits are soft.
2. Place guavas in a colander and allow water trickle down. Then mash guavas.
3. Combine guava mass, lime juice and sugar: use 1 lime and 1 cup sugar to 5 cups guava puree). Cook until sugar dissolves and increase heat throughout for remainder of cooking time.
4. Remove from heat when the syrup spins a thread. Pour in jars and seal.

It’s hard to find an easier recipe. Try to cook this jam also with wild strawberry or raspberry – the result is amazing.

3 kilos strawberry
1 cup strawberry juice
3 grams ascorbic acid

1. Combine all ingredients in a big saucepan and bring to a boil.
2. Let it simmer 5-6 minutes and then pour boiling mass into jars and seal.