“Fragrant assorted” - jam from fruits and berries, cooked in sugar syrup, flavored with various spices. It serves as a delicious filling for homemade donuts, pies and other homemade pastries. You can combine fruits and berries in different proportions, but try to make the taste of strawberries and raspberries dominate. Apples and apricots are rich in pectin, therefore they serve as a natural thickener for jam. To get a thick consistency of fruit, it is not necessary to add many fruits, just two large, ripe apples and a handful of apricots are enough.
To get a smooth and uniform texture, use a small sieve, through which the crimson stones will not pass through the cells.
- Cooking time: 1 hour 20 minutes
- Quantity: 1 l
Ingredients for Fragrant Assorted Fruit and Berry Jam
- 500 g of garden strawberries;
- 500 g raspberries;
- 500 g of black currant;
- 300 g apples;
- 200 g apricots;
- 200 ml of water;
- 1.5 kg of sugar;
- a small bunch of thyme;
- 3 star aniseas;
- 3 cardamom pods;
- cinnamon stick;
- 3 cloves.
The method of preparation of the fruit and berry jam “Fragrant assorted”
Apples peeled, cut out the middle, cut into thin straws. Apricots for 30 seconds, put in boiling water, put in a jar with cold water, peel, cut in half, get the bones.
Garden strawberries, raspberries and black currants we sort out, remove stalks, debris, berries with visible signs of spoilage, rinse with cold running water.
Over-ripe fruits and berries are suitable for jam, since all the ingredients are boiled down to homogeneity, and then crushed.
Cook flavored sugar syrup. In a bowl for jam, pour water, add sugar. Put cinnamon sticks, cardamom pods, star anise and a small bunch of thyme. We put on the stove, after the sugar is dissolved, and the syrup boils, remove the foam, cook for 5 minutes at a strong boil.
We strain the syrup through a fine sieve - no more spices are needed, they have given their flavor.
Mix the sliced fruit, washed berries, pour all the hot syrup. Put jam on the stove, bring to a boil over high heat.
Cook for about 35 minutes over medium heat. When the foam ceases to form, and the jam thickens and will “gurgle” evenly, you can remove the dishes from the stove.
We are waiting 15 minutes for the mass to cool down a little, wipe it through a fine sieve. To facilitate your work, you can pre-grind the jam submersible blender, and then strain.
The finer the sieve, the more homogeneous the jam, the few crimson stones penetrated through my sieve.
Clean washed jars for jam and dry in the oven for 15 minutes at a temperature of 130 degrees. Covers boil for 5 minutes.
We pack the hot mass in prepared jars, filling them almost to the top. We twist tightly clean lids or close with food parchment (baking paper), folded in several layers, put gum on top or tie a string.
When the banks are completely cooled, we remove the jam in a dark place and store it at a temperature not lower than + 2 degrees and not higher than +15 degrees Celsius.
