Is it possible to add vanillin to jam. Apple jam with vanilla

Canning. 60 Recipes You Don't Know Yet Raisa Savkova

Apple jam with vanilla

I will teach you how to cook jam the way our grandmothers cooked it. But I'll add a little "gag". This will not be a recipe, but useful recommendations.

Ingredients:

Apples - 1 kg;

Sugar - 1.2 kg;

Lemon acid.

Cooking method

We sort the apples, remove the seed nest and cut into slices 1.5-2 cm thick.

Blanch fruit slices in boiling water for 5-8 minutes and cool in running water.

We cook apples of large-fruited varieties in several steps. This is due to the fact that when cooking in one step, the syrup thickens very quickly, it does not penetrate well into the fruits and they do not boil. Such jam during storage is quickly fermented.

From the book Canning, Smoking, Winemaking author Nesterova Alla Viktorovna

Apple jam with lemon Ingredients: 1 kg of apples, 1 kg of sugar, 400 ml of water, 2–3 g of citric acid, zest of 1 lemon, a pinch of vanilla sugar. Pour water into sugar and boil the syrup of the desired density, adding citric acid there. cut the skins and cores of the apples

From the book Home Canning. Salting. Smoking. The complete encyclopedia author Babkova Olga Viktorovna

From the book Secrets of Russian Cuisine author Alkaev Eduard Nikolaevich

APPLE OR PEAR JAM Boiled in the same way as berries in syrup. Take the same amount of sugar by weight as apples (pears), cut into pieces, remove the core, in some cases remove the skin. You can pour white wine into the syrup or throw a little

From the book Lose Weight is interesting. Recipes for a tasty and healthy life author Kovalkov Alexey Vladimirovich

Sugar-free applesauce with cinnamon and vanilla? sweet and sour apples - 4 pcs.? vanillin to taste? cinnamon to taste Cut the apples into quarters or halves (depending on the size of the fruit), remove seeds and stems. Do not remove skin. Lay the apples on a dry baking sheet.

From the book Canning. Jams, marmalade, jam and more author Kashin Sergey Pavlovich

Sugar-free applesauce with cinnamon and vanilla? sweet and sour apple - 1 pc.? vanillin, cinnamon to taste Apples, cut into quarters or halves (depending on the size of the fruit), remove seeds and stalk. Do not remove skin. Place the apples on a dry baking sheet and

From the book Home Canning author Kozhemyakin R. N.

Apple jam with lemon Ingredients 1 kg of apples, 1 kg of sugar, 400 ml of water, 2–3 g of citric acid, zest of 1 lemon, 1 pinch of vanilla sugar. Method of preparation Pour water into sugar and boil the syrup of the desired density, adding citric acid there. peeled and

From the book Multicooker - canning. Jams, compotes, jams author Kashin Sergey Pavlovich

Apple jam Option 1 Components Apples - 1 kg Sugar - 1.2 kg Water - 1 cup Prepare a thick syrup from 1.2 kg of sugar and a glass of water. Peel the apples, cut into several pieces and remove the core, then cut into thin slices and put in

From the book Cooking in a bread machine author Kalugina L. A.

Apple jam Ingredients 500 g of White pouring apples, 250 g of sugar. Method of preparation Wash the apples, remove the core, cut into small pieces. Put half of the apples in the multicooker bowl, add sugar, put the second half. Turn the multicooker on

From the book Big Encyclopedia of Canning author Semikova Nadezhda Alexandrovna

Apple jam Ingredients Apples - 320 g Sugar - 300 g Lemon juice - 1 teaspoon Cooking method Cut apples into slices, remove the core, load into a bread machine and cover with sugar. As soon as the apples give juice, add lemon juice and turn on the program.

From the book 50,000 selected multicooker recipes author Semenova Natalya Viktorovna

Apple jam Apples have a dense pulp, so jam is prepared from them by repeated boiling. When cooking in one go, the fruits do not boil, the syrup thickens quickly, the jam is unstable and unsatisfactory in taste and appearance. Fruit

From the book Cooking in a bread machine. The best recipes and secrets of a home bakery author Shumov A. A.

Apple jam with lingonberries 1 Sort the berries, wash, dip in boiling water for 2-3 minutes to remove bitterness, let the water drain. Peel hard and sour apples and cut into slices. Prepare syrup, bring to a boil. Put lingonberries and apples into boiling syrup.

From the author's book

Apple jam with cranberries 2 For jam, take hard and sour apples. Cut into slices, remove the seed nests. To remove bitterness, put the sorted and washed lingonberries into boiling water for 2-3 minutes and put them in a cooking bowl, add water, fall asleep

From the author's book

Apple jam with cranberries Dip cranberries for 3-4 minutes in boiling water, then let the water drain and dip in boiling sugar syrup. Cook on low heat. Peel sweet apples, remove seed nests, cut into slices and put in boiling water for 8-10 minutes.

From the author's book

Apple jam with lemon zest Prepare sugar syrup and boil until thick drops form. Peeled and core apples cut into small cubes and put in syrup. Cook for 30 minutes. Before the end of cooking, add lemon zest and a pinch

From the author's book

Apple jam 500 g of White pouring apples, 250 g of sugar. Wash the apples, remove the core, cut into small pieces. Put half of the apples in the multicooker bowl, add sugar, put the second half. Turn on the multicooker in the "Extinguishing" mode for 1? h. Bye

From the author's book

Apple jam Ingredients 250 g of apples, 250 g of sugar, 2 teaspoons of lemon juice. Method of preparation Wash the apples, peel and remove the core, cut into small slices. Pour 1 tablespoon of water and lemon juice into the form of a bread machine, put apples,

Cherry jam is a real gem. Harvesting cherries in the form of jam, we are provided, on the one hand, with an amazingly tasty fragrant delicacy, and on the other hand, we get the opportunity to constantly use very important vitamins all year round. Cherry is very rich in vitamin C, B2, active substances, a huge content of jelly.
You should also pay attention to the fact that the most successful cherry jam is obtained from later varieties. This jam wins in aroma, color, and unusually excellent taste, in comparison with jams brewed from earlier varieties, which are light-colored, more watery and completely different flavor.

Jam is cooked in different ways, but the most important thing is not to overcook it so that it does not turn brown. By the way, try .
If the jam has already turned brown, this indicates that the cherry has lost a useful component as active substances that are directly involved in our body.

Cherry jam - recipe with photo.

For this we need:
- cherry - 3 kg;
- sugar - 3 kg;
- vanillin.

Recipe with photo step by step:

Step 1:
Wash the cherries thoroughly and sort through.
Step 2:
We remove the pits from the cherries and place them in a bowl (it is advisable to pull the pits out very carefully in order to lose the juice as little as possible).

Step 3:
Place pitted cherries in a bowl. Add sugar in a ratio of 1: 1, that is, how many cherries, so much sugar. For people who like sweeter jam, you can add a little more sugar, but not more than 300 grams.
Step 4:
Pour the juice that remains on top of the sugar. We wait until the cherry starts up some more juice.

Step 5:
We put the cherry on a slow fire and cook. When cooking cherry jam in its own juice, you should not add water, since the berry itself gives a lot of juice. If you add water, then you get not jam, but.
Step 6:
As soon as the cherry boils, you need to reduce the heat to a minimum and cook for another 10 - 15 minutes.
Step 7:
Add 2 packs of vanilla sugar to the boiling jam and mix.
Step 8:
Then we turn off the fire. Remove the foam from the jam and let it stand for 2 hours. Slightly cooled jam again, for the second time, put on fire. Cook for 20-30 minutes, remove the foam again and set aside for 2 hours.
We put the jam on the fire for the third, last time on the fire and cook for another 20 minutes.
Step 9:
We remove the foam, and pour the still hot jam into sterilized jars. Cover with a lid and roll up.
Our delicious and fragrant cherry jam with vanilla is ready!

Simple peach jam - for those who love the gentle solo of this fruit. It is also suitable as a filling for all kinds of pies, bagels, buns: without taking all the taste attention, the jam will only complement the dessert and pastries.

About the best peach jam recipe

The situation is completely different with peach jam with vanilla - this is a real delicacy with a refined taste and aroma. The natural sweetness of the peach is accentuated by the spicy, easily recognizable vanilla. If you also add a little juice and lemon zest, you will refresh the taste unusually.

For making peach jam, slightly unripe peaches are best, which have already gained flavor, but still retain the elastic texture of the pulp. You can replace peaches with nectarines. As for vanilla, use only natural. You should not include vanilla sugar or vanillin in the recipe - the taste will be completely different.

Recipe Ingredients

peaches 700 grams (3-4 pieces)
lemon (juice and zest) 1 pc.
sugar 1.5 cups
vanilla 1 pod

How to make Peach Vanilla Jam

Peel the peaches and remove the pits.
Then cut the fruit into cubes about 6-7 mm in size.

Split the vanilla pod lengthwise and carefully scrape out the seeds.

Place the peaches in a small, thick-sided saucepan. Add sugar and vanilla seeds to them.

Grate the lemon zest on a fine grater and add it to the pan.
Squeeze lemon juice in there. Be careful not to get any bones in the pot.

Bring the jam to a boil and then simmer over low heat for 10 minutes. Try to stir the jam infrequently to keep the pieces intact.

Then pour half of the jam and grind it with a blender until smooth.

Connect the crushed part and part with whole pieces.

Boil peach jam for another 5 minutes and pour into sterile jars, corking them with lids.
Keep the jam under the same conditions as other preservation - in a dark, cool place.

This recipe will especially appeal to those who love strawberries. After all, today I suggest you cook an incredibly delicious strawberry jam, which is wonderfully uplifting and reminds you of a sunny summer in cold January or a boring February. Perhaps you already know how to cook strawberry jam without me, but the thing is that this time I have in store for you an unusual recipe. In the company of a sweet red-cheeked strawberry beauty, I suggest adding lemon: its pleasant sourness brings a touch of freshness and brightness to the usual taste of jam.

And the third hero will also support this couple - vanillin, which we so often add to pastries. As in other recipes, vanilla will make the taste more refined, add a unique charm and amazing aroma to strawberry jam. I hope I have intrigued you? Then forward to the kitchen - to prepare an unusual strawberry jam with vanilla and lemon.

Ingredients:

1 kg of strawberries;
0.7 kg of sugar;
0.5 medium-sized lemons;
1 teaspoon vanillin.

How to cook strawberry jam with vanilla and lemon:

For delicious strawberry jam, we choose ripe, fragrant berries, picked in season, and not grown in distant countries and brought to us. It is best to take medium-sized strawberries for conservation.

My strawberries and remove the stalks. In a wide bowl, place strawberries and sugar in layers. We spread the layers until the sugar and strawberries run out. There must be a layer of sugar on top.

We set aside strawberries for 5-6 hours so that the berries release juice. The time until the strawberries release their juice may be longer or shorter - it depends on the strawberry variety.

Now we go directly to cooking strawberry jam. We shift the strawberries into a saucepan, put on fire and bring to a boil.

At the same time, foam will appear on the surface of the jam - it is advisable to carefully remove it with a spoon.

Remove the zest from the lemon and squeeze out the juice. We put vanillin, lemon zest in strawberries and pour lemon juice. Stir gently and bring back to a boil.

Set the jam aside to cool.

Then bring back to a boil over low heat, stirring occasionally. And again we cool down. And for the third time, put the jam on the fire, bring to a boil and cook for 15-20 minutes.

Pour the finished jam hot into hot, wiped dry, sterilized jars. Seal immediately with lids. Turn jars upside down and let cool to room temperature. After that, we leave our strawberry jam for the winter in the pantry or cellar.

In the summer, when strawberries ripen, I want to get as much pleasure from this wonderful berry as possible. I think many agree with me and are in the forefront of strawberry lovers. But strawberries are beautiful and healthy not only fresh, there are many recipes for good baking for strawberries, for example,strawberry cookies, milkshake with strawberries or Butterfly cake decorated with strawberries. And, of course, Strawberry jam , one of the most popular and beloved by uspreparations for the winter .

Superhost.RU offers you his recipe for fragrant strawberry jam, which is cooked with the addition of vanillin. We will weld Strawberry jamwith whole berries

Recipe for strawberry jam with vanilla. Strawberry jam with whole berries

When adding vanillin, the tastestrawberry jam seems richer and sweeter, more fragrant. When I cookstrawberry jam with vanilla m, I add less sugar (0.8 gr. Per 1 kg. Berries. During normal cooking, 1 kg of sugar is taken for 1 kg. Berries. But the sweetness of the jam and the amount of added sugar is up to you

Strawberry Jam Ingredients:

Strawberries - 1 kg

Sugar - 0.8 or 1 kg.

Vanillin - on the tip of a knife or vanilla sugar

Citric acid - ½ teaspoon or juice of one lemon (I have not tried adding lemon, so be guided by your taste)

Note:

You can cook jam with the addition of berry syrup, i.e. mix half a glass of water with half a norm of sugar and boil over a fire. Then pour berries with sugar syrup and cook further jam. Add the rest of the sugar later.

Strawberry jam - recipe with photo

Strawberry jamwe will closewhole berriesand in several steps. This technology is considered correct and with this method of cooking the berries will remain intact. The foam from the jam must also be removed correctly. Since foam is constantly formed, it is best to let the jam boil strongly at the end of the next cycle, then remove from heat and wait until the berries settle, and then remove the foam.

My strawberries, then cut off the leaves (exactly in this sequence, otherwise the strawberries will flow), add sugar, wait until the juice starts. We put on fire, boil for three to five minutes, medium fire. During cooking, remove the foam and stir the jam very gently. We leave for the night. Then boil again for three minutes, not letting it boil too much, removing the foam. We set it aside for the night again. For the third time, boil for another three minutes, add vanillin or citric acid, mix and turn off the gas. Pour the jam into sterilized jars and roll up with lids or screw caps.

With such a quick cooking, the berries of strawberry jam remain intact, they look beautiful and are pleasant to eat.