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Apricot and peach jam

Apricot and peach jam


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  • 1 1/2 kg apricots (without seeds)
  • 1/2 kg of peaches
  • 300 gr sugar
  • juice from half a lemon

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Apricot and peach jam:

Leave the apricots in half, and cut the peaches in four, put them in a higher pan. Sprinkle with lemon juice and sprinkle sugar on top. Put the pan on the fire and simmer for an hour (starting from the moment it starts to boil), stirring from time to time. You can put a hob on the fire, then you do not need to stir very often. The obtained jam is put in jars and the lid is put. Place the jars in a saucepan with warm water and cover with a kitchen towel, leave on low heat for another hour. Make sure that the water reaches at least halfway through the jars. Then remove the jars and store.


Apricot and peach terrine

A very tasty & # 537i sweet dish, Land with apricots and peaches, a less common dessert these days.
What is terrine? Let's see! According to the name, it seems a very difficult preparation, but it is not a & # 537a. It is the food prepared in a fireproof dish, necessarily rectangular. It can be made from fish, poultry, vegetables, organs, but it can also be sweet, made from chocolate, cheese, fruit and cheese. The highlight is the ground jelly, which always fills minced meat products. With this crust, a kind of spicy mixture does not dry out.
A French piece of terrine is a piece of aspicine, similar to a bed, which is made of a covered ceramic form. & icircntr-a bain-marie. According to Dex, terrine, in gastronomy, is a baked pate in a special bowl with a lid, served cold and sliced.

Photo: Land with apricots and peaches Archive Burda Rom & acircnia

& Icirc & # 539i must:
500 g apricots
3 peaches
100 ml white wine
50 g of honey
1 l & # 259m & acircie
1 sachet of gelatin & # 259
Preg & # 259te & # 537ti a & # 537a:
Wash the apricots and peaches, wipe them well with water, then cut them into two and remove them from the pits. Peaches (except for one that you stop for decoration) are boiled in boiling water and peeled. Put the gelatin soaked in a little water, and grate the peel. Pass the apricots with a vertical mixer, after which you boil them together with the wine, honey, juice and grated peel.
Add the peeled peaches, peeled and cut into pieces, cover with a lid and simmer for about 5 minutes, then add the gelatin. Pour the fruit mixture, as it is hot, in various shapes, glossy on the inside and greased with a little oil. Garnish with slices of peach, then refrigerate for a few hours, until set.

By reading the article here, you will discover a very tasty recipe.

Find out about this magazine. Practically & icircn buc & # 259t & # 259rie. It can be purchased from press outlets throughout the country, but in electronic format. through Magzter.


Peaches filled with cream. Childhood recipe!

As I said when I wrote you the recipe for nuts filled with chocolate cream, this year I was going to make 2 of the recipes dear to me since I was little. One of them was stuffed walnuts and the other was cream-filled peaches.

There are 2 recipes for cookies that are very popular with Romanians and are not missing from the cake trays that can be found on the holiday tables of many of us. Which is normal because both are very tasty.

If the recipe for nuts filled with chocolate is a bit more difficult to make because we need a shape to bake cookies that will then be filled, well, this recipe for peaches filled with cream is much easier to prepare.

This time we don't need a special shape to bake the cookies. We will simply form balls out of the dough prepared for it, place them in the tray, bake them, scoop them out, fill them and then color them.

Well, here too we came to a "thorny" problem. I mean coloring the cookies. The world is divided into 2 camps. Some people make these cookies simply by using commercially available food coloring. Another camp claims that it is not very healthy to use this dye and that it would be better to look for natural solutions to dye them.

See below the recipe in video format!
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To be honest, I hesitated for a long time to make these cookies because of the food coloring. But, after long deliberations with myself (read documents) I decided that how often we eat these cookies can not be dangerous a few grams of food coloring so for now I have used it.

I say for now because I am going to test natural painting solutions in the future. I understood that you can use beetroot juice for the red color and turmeric for the yellow color. As I don't know the quantities or how well they color, I can't advise you to use them yet. But I promise to come back with an update after testing.



Stuffed peaches& # 8230 Croats say it's a traditional dessert of theirs (and I call it Breskvice) Italians the same (and I tell them Sweet Peaches). I also saw them in the Austrians, Germans (Pfirsich Cookies), Jews (עוגיות אפרסק), Americans (Peach Cookies), Turks (Şeftali Kurabiye), Koreans ( 리얼 복숭아 쿠키 ). I think if we search the internet, we can find them on the shores of Tanganiyka. And we know them from time immemorial since the cheescake, American Pie and other wonders across the Baltic were on their way around us to the Andromeda galaxy.

There was no spree, the one without homemade sweets and these soft and beautifully colored peaches, filled with jam and walnuts, were a must as these rumglers of ours say today. Sure, at the moment we have fresh peaches and we better eat from these cookies are generally winter sweets but my girl went to camp and asked express to make peaches for the sack. On this occasion I remembered that I did not have the recipe for Stuffed peaches on the blog and here I am.


Apricot jam, marmalade or jam

Apricot jam, marmalade or marmalade, there are 3 different recipes, with the same fragrant result. No additives or preservatives. I make Gem, jam or apricot jam as naturally as possible and they stay excellent for several years.

I found large, beautiful apricots, with a vague apricot taste and extremely expensive (2.99 euros kg), so I took 1 kg, to make 2 jars of jam, of appetite. I really like it pancakes with apricot jam, Greta Garbo Cake or Albinita Cake & ndash sheets with honey. So I make a little apricot jam every year. In Romania, my mother had some wonderful apricots in the yard, at the country house and I can't tell you what jam and marmalade I used to make. God, what a scent they had !!

When I was a child, there were huge apricots full of juicy and sweet fruits behind the house. We never get tired of eating, I always liked apricots. We gathered some big baskets and then my mother and aunts made compote, jam, jam, marmalade, brandy, apricot & hellip. And many cakes. How good was that apricot brandy, hard, pulled twice! They did a little and everyone took it home, it was the ladies' reserve. Along with them were pears and plums, which also went to cans and brandy. Those apricots are no longer there, they have been dry for almost 20 years. But my children also caught them, my husband and my brother had made a swing on a thick branch.

What we need for the recipe for jam, marmalade or apricot jam:

  • For the jam
  • -1 kg cleaned apricots, without seeds
  • -1 kg of sugar
  • -150 ml of water
  • -vanilla (optional)
  • For jam
  • -1 kg pitted apricots
  • -200-400 g sugar, depends on how sweet you want it to be
  • -vanilla (optional)
  • For the jam
  • -1 kg apricot without sugar
  • -100 g sugar or without complete sugar

How to make a recipe for apricot, vegetable or peach jam?

For jam we need equal amounts of sugar and peeled fruit, without seeds. Apricots can be peeled or not, as you wish. Before, housewives put them in lime water to make them strong. I will tell you a simple method with an excellent result.

Boil the sugar with 150 ml of water and 1/4 open vanilla bean. Bring to the boil until the syrup binds and if a drop is placed between the thumb and forefinger, a 2-3 cm thread is formed (sample of thread or rope). The apricots are cleaned of seeds and put in water with the juice of 1 lemon. Cold water, just enough to cover the apricots. Lemon juice strengthens the fruits and keeps their color alive.

Add the well drained fruit and bring to the boil, add the foam formed and always wipe the bowl with a damp sponge. Bring to the boil for about 10 minutes, then turn off the heat. Do not mix in the pan with jam!

Cover the pan with a damp napkin and leave until the next day. Cooling slowly, the fruit will absorb syrup and be confident. The next day, set fire to the pan with the jam and leave it for another 10-15 minutes, from the moment they boil. Also, gather the foam, wipe the edges of the pan & hellipWhen the syrup is well bound, the jam is ready. Pour this, boiling, into clean, dry and sterilized jars, then put the lid on and store in the pantry.

How to make apricot, vegetable or peach jam?

For jam we need 200-400 g of sugar, 1 kg of stone fruit. Put the pitted fruit in a large saucepan, add the sugar and leave it on the table until the next day. The fruits will leave their syrup in abundance. The next day, put the pan on the fire, collect the foam and wipe the edges with a damp sponge.

Bring to the boil until the juice decreases and the jam is well bound. It doesn't take hours, but about 30-40 minutes from the moment it boils. Put it to boil in clean and sterilized jars and go to the pantry & # 128578

I also have other jam and jam recipes that I can't wait to try:


Peaches stuffed with apricot jam

1. Beat the sugar with the eggs, add the oil, milk and baking powder. Then gradually incorporate the flour, until you get a homogeneous, fine and non-sticky dough.

2. Knead the dough on the floured surface for another 5-7 minutes. Refrigerate in a plastic wrap for 30 minutes.

3. Work with half the dough once: divide it into 4 and roll it on the counter so that you get a long and thin cylinder (about 2 fingers thick).

4. Cut the small pieces as evenly as possible, round them and place them in a tray lined with baking paper. Place the pan in the oven for 20 minutes at 150 degrees.

5. As soon as you take them out of the oven, scoop out the flat side with a teaspoon to make room for the filling.

6. Do not throw away the part of the cookies you are scooping up, but collect them in a bowl. Combine the remaining crumbs with the jam and ground walnuts.

7. Form the cookies by filling each half with jam filling and gluing them together. Divide the milk into two equal halves and dissolve one color in each.

8. Pass each cookie half through the milk with one color, half through the other color, let them drain a little on kitchen towels and then through the granulated sugar.


Preparation for the peach jam recipe:

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Ingredients for the filling

1. Beat the sugar with the eggs, add the oil, milk and baking powder. Then gradually incorporate the flour, until you get a homogeneous dough, fine and non-sticky.

2. Knead the dough on the floured surface for another 5-7 minutes. Refrigerate in a plastic wrap for 30 minutes.

3. Work with half the dough once: divide it into 4 and roll it on the counter, so that you get a long and thin cylinder (about 2 fingers thick).

4. Cut the small pieces as evenly as possible, round them and place them in a tray lined with baking paper. Place the pan in the oven for 20 minutes at 150 degrees.

5. As soon as you take them out of the oven, scoop out the flat side with a teaspoon to make room for the filling.

6. Do not throw away the part of the cookies you are scooping up, but collect them in a bowl. Combine the remaining crumbs with the jam and ground walnuts.

7. Form the cookies by filling each half with the jam filling and gluing them together. Divide the milk into two equal halves and dissolve one color in each.

8. Pass each cookie half through the milk with one color, half through the other color, let them drain a little on kitchen towels and then through the granulated sugar.


Video: Σπιτική μαρμελάδα ροδάκινο χωρίς συντηρητικά u0026 γλυκόζηHomemade Peach jam-by gardeniahealthykitchen


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