Recipes Jam

Jam that you make yourself beats any finished product. There are no limits to your imagination and you can use almost any combination of different fruits to make jam. Jam can be quickly prepared and preserved by gelling sugar. The preparation of jam is simple and takes less than 20 minutes on average. Fruit which is no longer fresh enough for immediate consumption can still be used for the production of jam.

Amaretto Apple Jelly
Amaretto Apple Jelly has a light almond aroma. Wash and dry apples, remove stems and flowers. ...
Apple elderberry jelly
Apple elderberry jelly For apple elderberry jelly first cut an apple with skin and core into pieces and fill into a pot. Rinse off lilac berries, pluck from panicles and add. ...
Apple figs jam
Apple figs jam For the apple figs jam best use gelling sugar "2:1" so that the jam tastes more fruity. Peel apple, remove seeds, cut into small cubes, weigh and fill into a pot. ...
Apple Glüh Wine Jam
Apple Glüh Wine Jam So that the apple Glüh wine jam does not taste too sweet, it is best to use a dry red wine. Add red wine, orange juice, cloves, cardamom and cinnamon stick, heat, remove from heat and let the spices steep for a few minutes in the Glüh wine. ...
Apple jam
Apple jam can be used in many different ways. Peel the apples and remove the core. ...
Apple jam with honey
Apple jam with honey tastes particularly good with a bitterly sour apple variety. Peel and dice the apples and weigh one kilo. ...
Apple Jelly
Apple Jelly Depending on the type of apple used, apple jelly can look yellowish, greenish or reddish, since the apples are cooked with the skin on. Remove stems and flowers. ...
Apple Jelly with Calvados
Apple Jelly with Calvados For apple jelly, first rinse apples with Calvados and dry. Remove flower bases and stems. ...
Apple jelly with pear
Apple jelly with pear tastes particularly aromatic if you use a slightly spicy apple variety such as Cox Orange or Boskop. The apples and pears should not be completely ripe, if possible, as they contain more pectin and thus gel better. ...

(C)opyright by Marions Kochbuch