VEGETABLE PRESCRIPTION RECIPES FOR THE WINTER

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By tradition, jam is made from berries and fruits, but every housewife wants to treat their family with something unusual. Vegetable jam is a delicious and very healthy product. Despite the fact that the preparation of such delicacies does not require expensive components, their original taste always surprises guests and loved ones.

Squash jam

For cooking you will need:

1 kg of zucchini;
1 lemon
½ cup of water;
1 kg of sugar.

Cooking:

dissolve sugar in water and boil the syrup;
cut and transfer the zucchini into bulk dishes, pour in the syrup and bring to a boil;
scroll the lemon in a meat grinder and add to the pan with the contents;
pour into banks and close tightly.

Carrot jam

Components:

1 kg of carrots;
2-3 lemon wedges;
½ kg of sugar;
250 ml of water.

Cooking:

boiled and peeled carrots to boil for 30 minutes;
to obtain a syrup, bring to a boil water with sugar dissolved in it;
put the carrots cut into strips into boiling syrup;
cook for 30-40 minutes, stirring occasionally;
10 minutes before the end of the process add lemon slices;
after the mass has thickened, allow it to cool and arrange in banks.

Green tomato jam

To prepare a dessert you will need:

1 kg of green tomatoes (preferably cherry);
30 ml of white rum;
1 kg of sugar;
1 lemon
1 liter of water.

Cooking:

cut washed tomatoes into slices, place in a container and pour cold water;
boil for 3 minutes, then drain the water;
to obtain syrup, dissolve ½ kg of sugar in 2 cups of water and bring to a boil;
put tomatoes in syrup, after a few minutes remove from heat and stand for 24 hours;
drain the syrup, put chopped lemon in it and the remaining ½ kg of sugar, boil;
dip the tomatoes in a container with syrup, allow to cool and arrange in banks.

Eggplant Jam with Walnut

Ingredients:

1 kg of eggplant (preferably small);
1 tbsp. l soda;
1 kg of sugar;
1 cup walnuts;
whole cloves;
1 stick of cinnamon;
cardamom beans.

Cooking:

wash, peel the eggplant and cut into slices;
pour water previously diluted with soda;
drain the water, squeeze the eggplant and mix with spices and chopped nuts;
make syrup;
place eggplant in syrup and cook for 20-30 minutes on low heat with intervals of 7-8 hours until a thick mass is obtained;
Allow to cool and spread over the banks.

Cucumber Jam

Ingredients:

1 kg of cucumbers;
30 g of ginger;
2 kg of sugar;
2 lemons;
mint leaves.

Cooking:

wash and cut cucumbers, free them from grains;
pour vegetables with sugar and leave for 4-5 hours;
finely chop the mint and insist 30-40 minutes, pour boiling water;
bring the cucumbers which have started up juice to a boil and cook after this 20 minutes;
make syrup, add lemon juice and grated ginger root;
pour the syrup to the cucumbers, bring to a boil;
Allow to cool and spread over the banks.

Beetroot jam

A traditional recipe includes the following components:

1 kg of beets;
lemon;
½ kg of sugar.

Cooking:

chopped beets and half-cooked beets and peeled lemon, grind with a blender, grater or meat grinder;
put lemon and beets in a bowl, cover with sugar, add water and cook over low heat for 50-60 minutes, stirring;
ready jam to cool and put in jars.

From onion

Onion jam has a pleasant taste, delicate texture and attractive appearance. For cooking you will need:

7 onions;
vegetable oil;
2.5 glasses of white wine;
2 tbsp. l vinegar (5%);
2.5 cups of sugar.

Sequencing:

peel the onion and cut into half rings;
fry the vegetable in oil, put in a pan, add water, add sugar and bring to a boil;
for caramelization of onions, cook it for at least 30 minutes;
pour wine into the onion, add vinegar and cook for another 20 minutes;
Allow to cool and put in jars.

Pepper jam

To prepare such a treat you will need 3 days. The following components will be required:

4 Bulgarian sweet peppers;
4 hot peppers;
3 apples
350 g of sugar;
3 tsp wine vinegar;
4 grains of coriander;
allspice;
cardamom (to taste).

Stages of the culinary process:

remove the peel from the apples and core, then cut the fruit into slices;
cut peppers into strips;
put peppers with apples in a pan, fill with sugar and leave for a day;
the next day, apples and peppers will start juice, and sugar will completely dissolve;
place the pot with the contents on low heat and bring to a boil, then cook for 45 minutes;
periodically get rid of foam;
remove the pan from the heat and grind the fruit and vegetable mass with a blender;
add wine vinegar, allspice and bitter pepper, coriander and cardamom to the treat;
return the pan to the stove and cook on low heat for 15 minutes;
remove from heat, remove from the pan all the spices and leave for one more day;
on the 3rd day to sterilize banks;
bring the jam to a boil, and then leave it on low heat for another 5 minutes;
put the jam in jars.

Tomato jam

Ingredients:

700 g of tomatoes;
1 tsp caraway seeds and as much salt;
300 g of sugar;
¼ tsp ground cinnamon;
1/8 tsp cloves;
1 tbsp. l chopped ginger root;
3 tbsp. l lemon juice;
1 tsp chopped chili peppers.

Cooking:

wash and cut tomatoes;
put all the ingredients in a pan and bring to a boil, stirring them periodically;
cook for 2 hours, until the mass thickens;
put in banks and put in storage in a cool place.