Thanks to the preservation of various berries and fruits, we can preserve the taste and aroma of summer for long months. Jam is an excellent delicacy for tea, but not only, you can make a lot of different desserts from it: from cake to ice cream. Let's start?
Desserts from jam - general principles
There are no general recommendations for making dessert from jam, because each dessert can contain completely different ingredients.
What should be considered? The jam should be fresh, i.e. not freshly cooked, not sour or candied. And jam can be both canned and frozen - in principle, there is no difference for dessert.
Suits any taste of jam: berry (currant, strawberry, gooseberry, raspberry, etc.), fruit (from apples, pears, oranges, etc.), mixed (with the addition of pumpkin, for example).
It is important that there are no stones in the jam, for example, if you are using cherry or cherry jam. To avoid cake - when using lemon, currant jam. It is better to pre-grind any of the jams in a blender, and then grind through a sieve.
1. Desserts from jam: jelly
Ingredients:
• any jam (strawberry, strawberry, currant are excellent) - an incomplete glass;
• gelatin - 2 small packs;
• water - 1 liter.
And also to decorate the finished jelly, take a choice of any fruit, such as bananas, grapes, oranges, apples and others.
Cooking Method:
1. First, soak the gelatin in water, following the instructions written on the gelatin pack, usually the ratio is 1: 6. Soak gelatin in water for 5 to 30 minutes, depending on the concentration of the products used. Gelatin is better to immediately put the swell in a small metal container, which can then be put on the stove to melt a little jelly mass in order to get rid of the possible remaining lumps. When extracting gelatin on fire, it is important to ensure that the mixture does not boil. 2. Take any jam, for example, currant, gooseberry, plum or other, dilute it with water. Fans of very sweet desserts can take a little less water than this. If you use currant or apple jam, then be sure to strain it through cheesecloth so that the cake does not get into the jelly.
3. Strain the gelatin through a sieve to completely remove the undissolved lumps and slowly pour it into the filtered compote from the jam, stir well with a spoon.
4. Pour into special silicone molds for jelly.
5. Cool the molds with jelly a little at room temperature, and then remove to freeze in the fridge.
6. Frozen jelly gently remove from the molds, turning on a flat plate. If it is impossible to take out the jelly without spoiling the appearance of the dessert, simply lower the tins down a few seconds into boiling water.
7. Decorate the ready-made dessert from jam with any fruit you like, you can sprinkle with powdered sugar.
2. Desserts from jam: sude ice cream with apricot jam
Ingredients:
• homemade ice cream - 80 g;
• apricot jam - 50 g;
• condensed milk - 20 g;
• dark chocolate - floor tiles.
For ice cream:
• 150 ml of milk;
• 130 g of sugar;
• cream of 30% fat content - 1.5 medium jars;
• three egg yolks;
• half a pack of vanilla.
Cooking Method:
1. First make homemade ice cream: pour milk into cast-iron dishes, put on medium heat and wait for boiling. Put sugar, vanillin in milk, stir well, turn off the heat, cool. Beat the yolks with a fork and put in the milk, bring the mixture to a boil over medium heat. In a separate saucepan a little larger in diameter to the tank with milk and yolks pour water to half the volume, put on medium heat. Put a container of milk on a saucepan with water, boil, stirring, in a water bath to a thick consistency. Beat the whipping cream with a whisk or mixer into a resistant white foam and add to the thickened milk mass, pour into refractory glassware and refrigerate for several hours in the refrigerator. During the freezing, several times get ice cream and beat with a mixer. And if you do not want or do not have time to make homemade ice cream, you can use already prepared ice cream, bought in the store, for this dessert. 2. Put the homemade ice cream in glass ice-cream bowls or tall glasses, pour with apricot jam, condensed milk and sprinkle with chopped grated chocolate.
3. Just do not forget to pass the jam through a blender, so that the ice cream does not have pieces of apricots. And instead of grated chocolate, you can use chocolate balls.
3. Desserts made from jam: a quickie
Ingredients:
• medium-fat kefir - 1 cup;
• 250 g of black currant jam;
• flour - 400 g;
• sugar - 6 large spoons;
• 2 eggs;
• 5 g of soda;
• lean oil - 20 ml to lubricate the form;
• powdered sugar - 40 g.
Cooking Method:
1. Break eggs into a large bowl, add sugar, whisk thoroughly with a mixer for 7 minutes.
2. Pour in not too cold kefir, mix thoroughly.
3. Put the currant jam, stir thoroughly with a spoon.
4. Sift flour, pour soda into it and mix.
5. Add flour with soda to the resulting mass, stir well again. Air bubbles should appear on the surface of the dough.
6. Pour the dough into the form, pre-greased with butter and floured, smooth well with a wooden spatula and place in a hot oven, bake at not high temperature for less than an hour.
7. When a brown crust is formed on the surface of the cake, open the oven, pierce the cake with a wooden thin stick, if it is dry, the cake is ready, raw - soak a little more.
8. Remove the finished cake from the mold, cool and sprinkle with powdered sugar. Serve the dessert from jam to tea.
4. Desserts from jam: grated pie with raspberry jam
Ingredients:
• 7 large spoons of raspberry jam;
• half a pack of butter;
• 20 large spoons of flour;
• sugar - 180 g;
• a couple of eggs;
• 15 g of soda.
Cooking Method:
1. Mash the thawed butter with sugar, break the eggs to them, stir thoroughly with a spoon.
2. Sift flour, mix it with soda and pour into creamy egg mass, knead elastic dough. 3. Divide the dough into two halves so that one is slightly smaller than the other.
4. Wrap the smaller part in a plastic bag and put it in the freezer for a few minutes.
5. Sprinkle flour over a not very deep form and put a large half of the dough into it, spread your hands over the entire surface of the bottom of the mold, make sides on the sides, put in the refrigerator for a few minutes.
6. Put the raspberry jam on the cooled dough, spoon it well with a spoon.
7. Remove the previously harvested dough from the freezer, chop it on a fine grater and sprinkle the pie.
8. Place the cake in a hot oven, bake for 40 minutes.
9. Cool the baked cake. When serving, cut into small pieces.
5. Desserts from jam: cookies
Ingredients:
• a piece of butter;
• 3 large spoons of sugar;
• 1 egg;
• flour - 450 g;
• 5 large spoons of any jam;
• vanillin - pinch.
Cooking Method:
1. Preheat the oven to 180 degrees.
2. In a deep cup, rub the butter with vanilla and sugar to a creamy state.
3. Separate the yolk from the egg and put it in butter with sugar, whisk together.
4. Pour flour, knead elastic dough.
5. Cut the dough into 10 small pieces, form a ball and place them on a sheet covered with parchment (if there is no parchment, brush the sheet with margarine and sprinkle with flour).
6. Right on the baking sheet from each ball, make a palm cake.
7. Take dredging for dough and squeeze out any form on flat cakes, just don’t push through.
8. Use your fingers to remove excess dough, making a dimple.
9. Put a teaspoon of any jam into the hollow (if you use strawberry or apple jam, crush it in a blender before putting it on the cookie).
10. Place a baking tray in a hot oven and bake until golden brown.
6. Desserts from jam: sponge cake
Ingredients:
• egg - 6 pcs .;
• 150 g of flour;
• 170 g of sugar;
• 40 g butter; • potato starch - 15 g;
• currant jam - 5 large spoons;
• 3 handfuls of peeled almonds.
Cooking Method:
1. Start the biscuit dough: divide eggs into whites and yolks. Set aside the yolks and cool the whites in the fridge and beat them into resistant foam.
2. In another bowl, mix the sugar with a piece of softened butter until white.
3. In the sugar and butter, one by one, add the egg yolks, add the starch and beat with a mixer until the volume increases and the mass thickens.
4. Add flour to the oil mixture, sift it beforehand, mix well.
5. Slowly add the whipped whites, mix again, making movements from the bottom up, only not quickly and not for a long time, as the squirrels can settle.
6. Spread three detachable forms with margarine, spread out thin slices of almonds along the bottom of each form and pour in the dough so that there is 3 cm from the edge of the form.
7. Bake cakes for 15 minutes at a moderate temperature.
8. Remove the cakes from the molds, cool.
9. Smear one cake with jam, glue with a second cake and brush with jam too. And the last cake sprinkle with powdered sugar.
Desserts from Jam - Tip
You can prepare any of the above desserts from fresh fruits and berries by adding some sugar.
