Jam Recipes in the Autoclave
In autumn and winter, when the weather outside is harsh, it's easy to catch a viral infection or a cold. At such times, not only medicines bought from the local pharmacy come into play but also various home remedies that have been tested over the years.
We present to you two amazing jam recipes prepared in an autoclave, which will be useful for every family.
Sea Buckthorn Jam in the Autoclave
Sea buckthorn berries are rich in vitamins A, B, C, and E, as well as fatty acids, phospholipids, and pectin. However, they are rarely consumed fresh, with dried berries and jams being preferred instead.
The finished product has an amazing aroma and a warm amber-orange hue, as well as an incredibly delicate and pleasant taste. It also has pronounced anti-inflammatory properties and is used for the prevention of vitamin deficiencies and atherosclerosis.
To prepare classic sea buckthorn jam, take ripe sea buckthorn berries, collected away from busy highways, wash them thoroughly, and dry them on a paper towel. Then, mix the berries with granulated sugar in a ratio of 1:1.5, mash them with a pestle, and leave them for an hour to release juice.
Heat the prepared mixture to boiling over an open flame, stirring regularly until all the sugar dissolves. Then, distribute the semi-finished product into glass jars and place them in the autoclave, where they should be sterilized for 10-15 minutes.
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Dandelion Jam
The familiar dandelions that grow everywhere will make an excellent raw material for jam. The process of collecting the yellow flowers is quite long and labor-intensive, but the resulting treat closely resembles honey in taste and appearance. Its pleasant aroma will not leave anyone indifferent.
In addition, it is a wonderful tonic and general strengthening remedy, indispensable in winter. It improves metabolism in the body, helps combat chronic fatigue, has a beneficial effect on the skin, and has anti-inflammatory properties.
Prepare dandelion jam at the beginning of summer during the period of mass blooming. For 500 flower heads, you will need:
- 1.5 kg of granulated sugar;
- Freshly squeezed juice from 2 large lemons (or lemon acid as a substitute, if desired).
Rinse the flower heads thoroughly under running water, then soak them for a day. Drain the liquid, add 1 liter of clean water to the flowers, boil for 10 minutes, then drain the water again. Squeeze out the boiled flower heads slightly, add sugar, and pour in the lemon juice.
Bring the mixture to a boil and cook for about 60 minutes over low heat. Pour the finished jam into prepared jars and place them in an autoclave for home canning, where they should be sterilized for about 15 minutes.
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