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Jam pie

Jam pie


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Servings: 8

Preparation time: less than 120 minutes

RECIPE PREPARATION Jam Pie:

Mix flour with margarine and a pinch of salt. Incorporate water and vanilla sugar and knead a well-kneaded dough. We spread three quarters of the dough and place it in a tray greased with margarine. Over it we put the jam mixed with chopped walnuts and lemon juice, and on top the sliced ​​apple. Spread the rest of the dough and cut it into 2 cm wide strips. We place them over the filling so as to obtain a grid model. Bake in the oven over medium heat for 35-40 minutes.

Tips sites

1

for the dough to be tender, let it cool for 30 minutes.


4. Recipes - Acacia flower jam

Acacia jam has a special aroma and a very pleasant taste.

The following ingredients are used: 1.5 kg acacia flowers, 750 g sugar, 250 ml water.

It is prepared as follows:

  • Wash the acacia flowers with water and drain on a towel
  • Choose acacia flowers from the branches can also be flower buds, not just light flowers, which have a more intense scent
  • Put the water in a large pot, add the sugar and mix until all the sugar melts, so you get the syrup
  • Add the acacia flowers over the syrup and simmer for 40 minutes
  • Stir constantly with a wooden spoon so that the jam does not stick to the pot
  • After boiling, strain the composition through a thick sieve, and then the liquid is boiled for another 10 minutes. You can also opt for the variant in which the acacia flowers are kept in syrup and so the jam will be a little thicker.
  • The obtained jam is placed in sterilized jars, which are sealed, then wrapped with a blanket and kept for 12 hours in a dark place.

An old jam recipe that doesn't require cooking at all! It is delicious and healthy!

Now the harvest season is in full swing. Many of us have already stocked up on all sorts of pickles for the winter, now we own the house jam. Did you know that the jam was first mentioned in the early fourteenth century. Then they preferred to cook it from sour swamp and sweet berries. But the sugar was not used. No, our ancestors did not follow a proper diet, simply did not have money for sugar and even then had a severe deficit. The jam was cooked with honey.

Now the situation is different: sugar is in abundance and more and more people are moving away from its reckless use. We started to monitor our health more and this was reflected in the choice of food. Many people prefer to prepare for winter for this very reason. Recently, jams that are not cooked at all have gained popularity, meaning that cooking is not used in their preparation. We will now stop at one of them (cherry). A very interesting way, I must say.

The cherry should be separated from the seeds, then covered with sugar and mixed well. It is advisable to leave the mixture on the table overnight, covered with a lid with a towel. Stir the jam in the morning. And then repeat the mixing every 4 hours. put in the fridge for the night. We repeat the whole process for 4 days: we mix during the day, and at night the jam is cold.

At the end of the fourth day, the jam should be transferred to dry sterile jars so that there is no free space in the neck. Now close the lid and put it in the fridge or lower it into the cellar (if any).

800 g pitted cherries

As it was before

Jam came to Russia from distant and mysterious Persia. There it was made from pieces of fruit, fresh water from roses, traditionally honey was taken instead of sugar. The product turned out to be liquid, if it needed to be thickened, simple starch was used. That sweetness was very different from what we usually see with you. it was generously sprinkled with spices, had a spicy, sweet, pungent taste, and was eaten not for dessert, but for spicy, salty foods.

When the jam arrived in Russia, the recipe quickly adapted to people's habits. the spices disappeared as useless (and there were no supermarkets at the time, and pepper and the like cost incredible money in the bazaar). The term "jam" (and in recipes have indicated differently: candle) means boiled sweets. They took fruit and boiled it only in honey or honey syrup. use only those berries that do not crumble during cooking, ie they could be clearly seen in the finished product. Our ancestors did not grind or crush grains. The host of the house was always hired to make jam - they do not trust the servants and did not tell the secrets of successful preparations. The recipes were part of my daughter's dowry. Which means a lot of importance has always been given to this product.

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Cabbage pie, cheese or jam

One of the things I remember with pleasure from my childhood is the cabbage pie made by Buni. I always hesitated to make anything with leavened dough, but now I have my heart in my chest, because I just want my grandchildren to remember my leavened pies.

To go down in history, we need:
& # 8211 750g of flour
& # 8211 150ml milk
& # 8211 2 eggs
& # 8211 a cube of yeast
& # 8211 2 tablespoons sugar

We make a hole in the middle of the flour and put there the crushed yeast, over which we pour a few drops of warm milk. ATTENTION: THE MILK MUST ONLY BE WARMED (MILK) BECAUSE IF IT IS TOO HOT, THE YEAST DOES NOT GROW. Mix well, everything in the pit, and leave for about 15 minutes. Then when it ferments, respectively increases in size, as can be seen in the picture, we add eggs, sugar and the rest of the milk.

That being said, kneading a dough vigorously & # 8230 is kind of kneading, but as Grandma taught me, it's better to knead with one hand, and holding your fist tight. When the dough becomes so homogeneous that it comes off almost completely from the edges of the bowl, it is time to let it rest, respectively after leavening for about 30-40 minutes. When it gets tired of the state, respectively it grows so much that it is almost out of the vessel, it is time to start the & # 8220Placinta & # 8221 operation.

Take a large spoonful of dough, spread it with a rolling pin on the table previously greased with oil. Then place the sauerkraut in the middle and mix it with pepper, jam or cheese, depending on your preferences. Gather the corners of the pie, make an envelope that we spread again with the twister, but be very careful not to thin the walls too hard and the filling comes out. When the envelope operation is completed, it is fried in the pie.

I know that the recipe may seem complicated, to be honest I was scared by this idea of ​​leaven, of letting the dough rest and other terms whose true meaning is known only by housewives with grace and fame =)) However, some come out wonderful pies. So, people, take pies.