Traditional recipes

Cranberry jam

Cranberry jam


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

The cleaned and washed blueberries are placed in a large bowl with a double bottom, add the sugar and lemon juice, then mix gently and leave for a few hours, possibly overnight, to leave the juice.

The fruits are boiled together with the syrup left, over a high heat for approx. 15 minutes, froth, then simmer for approx. 60 minutes or until the desired consistency is reached.

The jam is put hot in sterilized jars, closed hermetically, then left to cool with the bottom up, in a bed of blankets.

The next day it is labeled and stored in the pantry.


Good luck and good luck!


Cranberry jam

The blueberries are washed in a sieve and the stalks and leaves are collected.

Put in the saucepan for jam, add sugar and water.

and set on high heat, stirring constantly so that it does not stick.

Let it boil for 15 minutes, add the lemon juice.

Check the end of cooking by putting a berry on a plate, it should be quite strong (not to flow).

Remove the bowl from the heat and place the hot jam in the threaded jars, turning the jars with the lid down.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


Cranberry jam

The blueberries are washed in a sieve and the stalks and leaves are collected.

Put in the saucepan for jam, add sugar and water.

and set on high heat, stirring constantly so that it does not stick.

Let it boil for 15 minutes, add the lemon juice.

Check the end of cooking by putting a berry on a plate, it should be quite strong (not to flow).

Remove the bowl from the heat and place the hot jam in the threaded jars, turning the jars with the lid down.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


Powered by Juicer.io

(5 points / total votes: 45)

Simona-Adina Hotea 5 years ago - 3 July 2012 16:35

Re: Cranberry jam

I was really thinking about this jam, because I saw them in the market. Unfortunately, I didn't have a recipe from my mother, so I needed a piece of advice: it came in handy! Cinnamon. Hm. interesting!

gica marin 5 years ago - 26 July 2012 15:13

Re: Cranberry jam

I will write to you after I make the jam, I have a bush of blueberries are not ripe well,

emma 5 years ago - 31 July 2012 15:01

Re: Cranberry jam

Superb recipe! I think it's the best cranberry jam I've ever tasted. The fruits remained whole and "fleshy", they did not disintegrate into syrup. I like that it's not very sweet either. At the end I added a little lemon juice.

turcu carmina georgiana 5 years ago - 7 August 2012 13:05

Re: Cranberry jam

I'm a beginner in the kitchen and I would like to know why you still have to take foam for jams, I don't understand at all, what is the role of that foam, which if I take it, as I tried once, the syrup is left at the bottom and the foam is almost melt
and one more thing, it has something if I put the water in blueberries, it's the first time I do it and it seemed to me that it doesn't have any juice

Ioana 5 years ago - 7 August 2012 13:18

Re: Cranberry jam

affects the lifespan of jams. if you consume them quickly, there is no problem not to take foam. the foam also affects the appearance and consistency of the jams.

did you make the jam according to this recipe?

elena 5 years ago - 20 August 2012 14:58

Re: Cranberry jam

Eleonora 5 years ago - 11 September 2012 18:16

Re: Cranberry jam

Hi Ioana! I made the blueberry jam according to your recipe and it turned out very good. Could I make cranberry jam according to the same recipe? Thank you very much!

Ioana 5 years ago - 11 September 2012 18:22

Re: Cranberry jam

I never made cranberry jam. I don't know how it behaves when boiled to give you the amount of sugar and the time.

gm 4 years ago - 24 June 2013 18:27

Re: Cranberry jam

is affine jam made from blueberries?

Dili 4 years ago - 6 July 2013 19:54

Re: Cranberry jam

@gm
Yes, only put vodka instead of sugar, then bake for about 30 minutes. It's delicious, I did. Spor!

Simona Olteanu 4 years ago - July 17, 2013 18:19

Re: Cranberry jam

bella 4 years ago - 25 July 2013 19:07

Re: Cranberry jam

Unbelievable. Aromatic, the fruits remained whole. It turned out very good - and not only I say it! I made three kg of blueberries, taking into account, of course, the weight and I also put the lemon juice. Super!

rusu aurica 4 years ago - 26 July 2013 14:27

Re: Cranberry jam

Thanks for the cranberry jam recipe is very good

Lia 4 years ago - 26 July 2013 21:12

Re: Cranberry jam

I made it according to your recipe, for the first time in my life I make blueberry jam.
I hope it binds when it cools down because I cooked it over a very low heat and it didn't evaporate much. Aaa. and I put 750g of sugar per 1 kg of blueberries because they were from the forest (the smaller ones), not from the culture and they were more sour, plus I wanted it to be better preserved.
Otherwise I ventilated it as you say, sterilized jars all.
I doubted whether to put lemon on them, in the end I didn't say that they were more sour and you didn't say anything about lemon.
Thanks for the recipe.

Ioana 4 years ago - July 27, 2013 12:02 PM

Re: Cranberry jam

Lia, you have to do the cold plate jam / jam test if you don't respect my quantities, to make sure it's tied. boiling times are no longer valid if you change the quantities.
the jam can boil vigorously at first while it is liquid, then lower the heat as it decreases and thickens.

Lia 4 years ago - 27 July 2013 16:29

Re: Cranberry jam

Well, I tested it like any jam and it didn't spread. But you got me into ideas.
I bent over like a jar, now it's cold and it's not very close as it seems in your picture, maybe it made more sugar syrup more. The taste was ok, it wasn't too sweet.
Now, good to be in the pantry.
I hope it lasts because I have more varieties of jams than ever, and I don't know when it's her turn to consume.
Thanks for the tips.

olga 4 years ago - 28 July 2013 20:23

Re: Cranberry jam

Now I'm done with the jam. Delicious.

niko 4 years ago - July 29, 2013 3:06 PM

Re: Cranberry jam

The fruit jam is just as good.

Lia 4 years ago - 1 August 2013 10:34

Re: Cranberry jam

a chef on a website says that blueberries, especially those from the forest, must be chosen because they can have thorns among them.
You need fine plastic gloves because your nails turn black.
I wrote above that it came out a little juicier, adding more sugar, but I read elsewhere that it's ok, so it turned out for them last year, believing that they did something wrong.

for the time being it is holding well, it has not fermented anything

Ioana 4 years ago - 1 August 2013 10:55

Re: Cranberry jam

all fruits and vegetables (not just blueberries) are chosen for canning, so that they do not include rotten, beaten, moldy fruits, dirt, etc. then wash well and drain. otherwise the can storage time is reduced.
on Sunday I also make blueberry jam, blueberries come to me from the mountains

elena 4 years ago - 9 August 2013 21:37

Re: Cranberry jam

I also made it for the first time it came out great a long time ago I wanted to make but I didn't have the recipe

Morar Ady 4 years ago - 11 August 2013 14:40

Re: Cranberry jam

Now the jam is on fire, it looks very good.
you can also post a recipe for cranberry jam because they immediately appear on the market and are just as good and healthy.
thanks for the recipes.

gabriela 4 years ago - 24 August 2013 20:24

Re: Cranberry jam

Ioana, did you wash the blueberries? I ask you because mine left a lot of juice in the bag and I felt sorry for washing them, I thought I was losing the flavor, so I left them like that. on the principle that it is sterilized in the process anyway. I hope I judged correctly. :-D

Ioana 4 years ago - 25 August 2013 10:01

Re: Cranberry jam

gabriela, I wash the blueberries in a large sieve that I immerse in water. the filth will rise to the surface and pick them up. repeat this process until the water above remains clean. then I spread them on a thin layer of baking paper and choose them. I also do this with blackberries and raspberries, only I immerse them in water only once because they are more fragile and I don't want them to leave all their juice in the water. if it leaves the juice in the bag, I collect it before washing and strain it through gauze, then I boil it together with the blueberries.

RodiAny 4 years ago - 20 September 2013 20:02

It is delicious, now I am doing the second round, with the latest blueberries on the market.

Onia 3 years ago - 12 July 2014 09:48

Re: Cranberry jam

I will make your cranberry jam recipe today, but I triple everything, I weigh three kg. of blueberries. Thanks!

Jasmine 3 years ago - 16 July 2014 10:18

Good & # 259,
A & # 537 wants me to do the sweet thing after that, but I have a question: if I increase the quantity 2 or 3 times the quantity, Does the cooking time remain the same or does it increase?
Thank you!

Ioana 3 years ago - 28 July 2014 13:19

Re: Cranberry jam

Onia, the cooking time should be increased if you increase the quantities of the recipe.

Ioana 3 years ago - 28 July 2014 13:24

Re: Cranberry jam

not Jasmine, the cooking time increases somewhat proportionally. but if you have a very very large pot, the cooking time decreases.

carmen 3 years ago - 28 July 2014 15:56

Re: Cranberry jam

Hi, I made your recipe but at a quantity of 9 kg. I have a question, it's too hard for me. how to do now Can I put water to lengthen it ??

Ioana 3 years ago - 28 July 2014 16:23

Re: Cranberry jam

you could add boiled water over it, until it lasts as long as you want. then sterilize the full jars again (fill them and boil them in water or in the oven). I've only heard of this solution, I've never tried to guarantee that the jam will last as long.

Iulia 3 years ago - 6 September 2014 00:19

Re: Cranberry jam

blackberry jam don't you? I need a recipe

Ioana 3 years ago - 6 September 2014 10:10

Re: Cranberry jam

I didn't make blackberry jam

mirela iuliana 3 years ago - 4 October 2014 00:53

Re: Cranberry jam

Ioana, I have a question, she brought me blueberries from Romania, but I already have sugar on them, how do I weigh them and how do I arrange sugar because I don't know how much is in that can and how much sugar was put on them

Banga Delia a year ago - 29 July 2016 23:01

Re: Cranberry jam

Delicious jam. I did it today and it's the first time it has the consistency I wanted. Thanks.


Slow Cooked Turkey Recipe with Balsamic Vinegar at Slow Cooker 4.7L Digital Crock-Pot by Teo's Kitchen

Beef broth recipe in Slow Cooker Crock-Pot 4.7L Digital by Diva in the kitchen

Roast Chicken Cooking Recipe for Slow Cooker Crock-Pot 4.7L Digital by Readings and Flavors

Mushroom recipe in butter and garlic sauce at Slow Cooker Crock-Pot 4.7 l Digital by Readings and Flavors

Apple and quince breaded cutlet recipe at Slow Cooker Crock Pot 4.7 L Digital by Diva in the Kitchen

Pork cutlet recipe for Slow Cooker Crock-Pot 4.7L Digital by Teo's Kitchen

Recipe minestrone the Slow Cooker Crock-Pot 4.7L Digital by Teo's Kitchen

Wasp nest recipe at Slow Cooker Crock-Pot 4.7L Digital by Teo's Kitchen


Slow Cooked Turkey Recipe with Balsamic Vinegar at Slow Cooker 4.7L Digital Crock-Pot by Teo's Kitchen

Beef broth recipe in Slow Cooker Crock-Pot 4.7L Digital by Diva in the kitchen

Roast Chicken Cooking Recipe for Slow Cooker Crock-Pot 4.7L Digital by Readings and Flavors

Mushroom recipe in butter and garlic sauce at Slow Cooker Crock-Pot 4.7 l Digital by Readings and Flavors

Apple and quince breaded cutlet recipe at Slow Cooker Crock Pot 4.7 L Digital by Diva in the Kitchen

Pork cutlet recipe for Slow Cooker Crock-Pot 4.7L Digital by Teo's Kitchen

Recipe minestrone the Slow Cooker Crock-Pot 4.7L Digital by Teo's Kitchen

Wasp nest recipe at Slow Cooker Crock-Pot 4.7L Digital by Teo's Kitchen


Cranberry jam - raw

A good part of my childhood holidays, but also later as an adult, I spent in Bucovina, at C & acircmpulung Moldovenesc (Suceava).
I close my eyes and visualize the "good house" where the distinguished guests were received, where the pillows and blankets, the dowry carpets were beautifully built, received daily and never arranged differently. Every morning they were shaken and put out the window to "breathe" or to see the neighbor that there was a more honorable housewife here. who knows? On a low table rested a basket of eggs & icircncondeiate & icircn wax point and we always try to check which of them was already "petrified" inside, and of course the child's play was broken by someone who, to his grandmother's despair, filled with heavy air & icircncaperea.
Here, in the summer days, guests would receive a cup of coffee, a glass of water from the well dug in the year of my birth, and a teaspoon of blueberry jam.
Now that Grandma is gone, I want the taste of blueberry jam to remain the standard for my son's childhood, and look, I found a healthy version, without sugar and without boiling.
Good luck with Aunt Viorica who takes care of me every year and sends me wild blueberries from the mountains. We can find any market here and here on the seafront of mountain blueberries, so it's worth a try!

Preparation time: 20 minutes plus the time that the fruit stays in the dehydrator

Necessary ingredients:

- 10 drops of basil oil

How come:

I put the blueberries in the dehydrator for 6-7 hours until they became gelatinous. They need to be checked because they will dry differently depending on how fresh they are, how ripe they were, and so on.
When they are ready, mix the honey with the spices mentioned above (as well as the quantities, they can vary depending on your preferences), keep it cold for a few days and place small jars for cold winters!
I hope you have!


We completely clean and wash the blackberries. Then we fix to the mincer a disk with holes with a diameter of 8 mm, then we put the blueberries through it.


The obtained mince is placed in a pot of known capacity, then boiled approx. 10 minutes, mixing with a wooden spoon used only for this purpose or with a heat-resistant plastic spoon.


Finally, sweeten with 200 g of honey / liter. It is not advisable to add more honey because it loses its characteristic sour taste, and, similar to jams made in the factory, too sweetened, it becomes sticky.


There are people who prepare this jam from whole grains, who put the ceramic pot in the oven, and heat it until it leaves the juice and crumbles.


The advantage of this jam is that it will be tastier, the disadvantage is that it must be baked longer than chopped, thus losing much of the flavor.


2 kg blueberries,
1.8 kg of sugar,
1 lemon,
1/2 cup apart,

Start by preparing the jars with lids. About 3 kg of jam will come out of this amount of blueberries. The jars are washed well and then sterilized by boiling for 10 minutes in water.

The blueberries are washed in some water and the blueberries that do not look good and the tails are chosen. A large sieve can be used for this, to make it simpler

Put in a bowl with water and simmer for 5-10 minutes.

Add the sugar and mix well. Let it boil for 20 minutes, stirring occasionally with a wooden spoon.

Then add the juice from a lemon and cook for another 10 minutes. Lemon juice will help the jam keep its beautiful color.

Put in jars and close tightly with a lid and / or cellophane. Jars and lids must be sterilized beforehand. If you put the composition warm, then the jars must also be warm, so that they do not break.


Milk jam & # 8211 dulce de leche

Milk jam or dulce de leche an extraordinarily good preparation for desserts. It goes very well as a topping for ice cream or you can replace the caramel cream from the desserts you are already preparing. It can be served even on bread, in the morning for breakfast, instead of jam or nutella.

Tips
  • Use low-fat, skim milk. If you have milk from the country, even better.
  • It is advisable to use a bowl with a larger capacity because the milk will swell when boiled.
  • Also, the bowl in which you boil the milk jam is good to be one with a thicker bottom.
  • Boil the jam over low heat, stirring often so that it does not stick.

Below I present another method of preparing this recipe. It is a much simpler and hassle-free one.

  1. The main advantage of this method is that you need only one ingredient: a can of sweetened condensed milk. Put canned sweetened milk on the side, in a saucepan with water, over low heat. The water should exceed the level of the can by 6-7 cm, and the can should boil for

But this method does not come without risks! If you do not follow the instructions and let the water drop too much, the preserve may explode, being under pressure.

So, you have 2 methods at your disposal to make a delicious milk jam, a traditional South American dish, with which to give a special taste to desserts.

If you liked today's recipe, milk jam, subscribe to our Newsletter. This way you will not miss any culinary novelty. You can also follow us on Facebook or Instagram.


Cranberry jam

The blueberries are washed in a sieve and the stalks and leaves are collected.

Put in the saucepan for jam, add sugar and water.

and set on high heat, stirring constantly so that it does not stick.

Let it boil for 15 minutes, add the lemon juice.

Check the end of cooking by putting a berry on a plate, it should be quite strong (not to flow).

Remove the bowl from the heat and place the hot jam in the threaded jars, turning the jars with the lid down.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


Video: Μάφινς με μαρμελάδα από φρούτα του δάσους, κράνμπερι u0026 κανέλα. Yiannis Lucacos (June 2022).


Comments:

  1. Nele

    I can look for the reference to a site with a large quantity of articles on a theme interesting you.

  2. Nikolaus

    Him that he knows.

  3. Ixaka

    I think they are wrong.

  4. Disida

    Fine!!! Instead of a book for the night.

  5. Curtice

    This topic is just amazing :), I like it)))



Write a message