It's time to prepare a few jars of fragrant jam, without waiting for the grandmothers' initiative! To make it more fun, we add a touch of new taste to each type of treat.
1. Blackberry with thyme
Wash 600 g of blackberries, sort, put in a saucepan. Prepare a syrup from 750 g of sugar and 250 ml of water, add ½ tsp. citric acid and thyme, pour hot syrup over the berries and leave overnight. Pour the syrup back into the saucepan (remove the thyme), boil and pour the berries again. Let the mixture cool completely, then boil for 10 minutes and scoop the jam into jars.
2. From rose petals with zest
Collect 100 g of rosehip petals, cut off the white tips with scissors. Shake the petals in a sieve to remove pollen, transfer to a bowl, rub with 100 g of sugar until smooth. Make syrup from 500 g of sugar and 215 ml of water, boil for 7 minutes, add crushed petals and zest, simmer for 15 minutes.
At the end of cooking add ½ tsp. citric acid.
3. From watermelon peels with lime
Peel the crusts of 1 medium watermelon from the top green layer and pink residue, cut into cubes, weigh 1 kg and transfer to a saucepan. Cut 3 limes into half rings, transfer to crusts, add 1.3 kg of sugar and leave for 2.5 hours (shake the mixture from time to time), then put in the refrigerator overnight. In the morning, put the pot on the fire, bring to a boil and cook for 20 minutes, removing the foam. Cool.
Simmer the jam for the second time for 10-15 minutes.
4. Plum with cloves
Wash 500 g of plums, cut each one, remove the stone and place in a saucepan. Prepare the syrup: in a saucepan, while stirring, bring to a boil 250 ml of water with 750 g of sugar, add ½ tsp. citric acid and cloves. Pour boiling syrup over plums in a saucepan. Leave overnight.
Drain the syrup into a saucepan, boil and pour over the plums again. Let cool completely, then boil, skimming off the foam, and arrange in prepared jars.
5. Peach Vanilla
Wash 700 g of peaches, cut each in half, remove the pit, cut into 4 pieces and put in a saucepan. Boil syrup from 700 g of sugar and 250 ml of water, adding ½ tsp. citric acid. Pour boiling syrup over peaches, add cut. along the vanilla pod and set aside.
Drain syrup, boil again and pour over fruit. Cool, bring to a boil and boil, removing the foam, 10-15 minutes. Divide into jars and seal.
6. Raspberry mint
Select 500 g of raspberries and put in a saucepan. Wash the mint and add to the berries. In a saucepan, boil the syrup from 750 g of sugar and 250 ml of water, adding ½ tsp. lemon. acids. Pour the hot syrup over the berries and leave overnight.
Remove the mint, drain the syrup, boil and pour over the berries again. Let cool completely, boil the berries in syrup for 10 minutes and arrange in jars.