We got used that such dessert as jam is cooked most often from fruit. Vegetables jam not less tasty and unusual. Its preparation has the features which are known not to all.
What should be known
To cook vegetables jam in classical understanding of this word, that is sweet, it is necessary to know some features of its cooking. First of all, if vegetable has though the slightest slightly bitter taste, then it is necessary to get rid of it. This becomes by means of cooking. By means of cooking it is possible to get rid also of aroma which isn't desirable in jam. Vegetables should be cut and at first to boil. It is necessary to begin with the fact that to fill in pieces of vegetables with cold water and only then to bring to the boil. If vegetables have firm pulp (sweet potato, carrots, a celery), then cook them up to 10 minutes. With soft pulp (squash, pumpkin, tomatoes) it is necessary to reduce the term of cooking up to 5 minutes or even less.
Sometimes vegetables jam is cooked to serve it, for example, to a bird, meat, cheese. If it has to be juicy, then previously it isn't necessary to boil vegetables. Unlike many fruit in which there is a pectin, vegetables practically don't have it. Therefore it is possible to add a lemon to jam or to cook it on gel grain sugar.
Onions shallot jam
For this jam it will be required to take:
- 500 g of onions shallot
- 250 g of a refiner syrup
- 2 lemons
- 1-2 stars of an anisetree
- 2 sticks of cinnamon
Preparation of jam:
- Onions shallot it is desirable to take smaller. Put it in a pan. Fill in with cold water, bring to the boil, having put on small fire. Cook minutes 5-8. Take a colander, lay out in it onions and drench with cold water. Clean from a thin skin. Do it it is accurate to keep a bulb.
- In a glass of water to part sugar. Pour out it in a separate pan. To put an anisetree and cinnamon in syrup. Wash a lemon. Squeeze out juice, and small to cut a skin from a lemon and too to send to syrup. Cook minutes 5. In syrup with spices and a lemon to pour out onions. Bring to the boil. Lower fire to a minimum and cook minutes 20-30. Distribute jam on jars (previously to cool). It is possible to sterilize minutes 15. It in case jam will be stored.
It is appropriate to serve this juicy jam to fried meat, especially, if it is fat.
Beet jam
Beet jam will be excellent additive to salads from potatoes and dishes with cottage cheese.
For jam it is necessary to take:
- 500 g of beet
- 200 g of sugar
- 1 lemon
- vanilla bean
- 100 ml of white dry wine
Preparation:
It is good to wash beet. Bake fruits any convenient in the way. It is possible in a foil, and it is possible just to put on a baking tray in an oven. Cool. Clean. Cut with pieces and pyurirovat in the blender. Further it is necessary to take ware with a thick bottom. It is possible to use a frying pan if there is no similar pan. In beet to pour in wine, to pour sugar. Wash a lemon. Remove a dried peel. Squeeze out juice. Rub or to small cut a dried peel. At a vanilla bean to take out seeds. It is good to mix and cook everything on average fire to consistence which you want to have. Spread out on jars. Sterilize and to close hermetically.