Fig Jam Recipe - آسان ترین و بهترین ترین روش تهیه مربای انجیربهمراه نکات مهم برای خوش رنگ شدن آن
بهترین روش تهیه مربای انجیر خوشمزه و نکات مهم برای خوش رنگ و لعاب شدن آن
توی فصل تابستان هستیم و میوه های خوش رنگ و خوشمزه اش فراوون. انجیر عطر و طعم بی نظیری داره و توصیه میکنم حتما این مربای بی نظیر رو درست کنید.
روش تهیه مربای هویج
روش تهیه مربای آلبالو خوشمزه
روش تهیه مربای توت فرنگی و ریواس بی نظیر ... تا نخوری ندانی :)
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Canning Caramelized Onion, Fig, Balsamic Jam | A Delicious Canning Recipe
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Foolproof Preserving: A Guide to Small Batch Jams, Jellies, Pickles, Condiments & More:
Ball Complete Book of Home Preserving:
Canning Supplies:
As you can see in my video I didn't follow these recipes fully. This is how I cook. I find something I like then adapt it to what I want. I did not realize the fig0balsamic jam recipe is not a canning recipe until after I was typing this out. Please do your own research on canning.
Fig-Balsamic Jam Recipe:
1.5 pound figs
1 cup sugar
1/2 cup balsamic vinegar
1/2 cup bottled lemon juice
2 teaspoons yellow mustard seeds
1.5 teaspons minced fresh rosemary (I forgot to add this....)
1/4 teaspoon pepper
pinch of salt
1) Bring all ingredients to a boil in 12-inch nonstick skillet over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally until rubber spatula leaves distinct trail when dragged across bottom of skillet, 20-30min.
2) Transfer jam to food processor and pulse until uniformly chunky, 4-6 pulses. Let jam cool slightly.
3) Using funnel and spoon portion jam into two 1-cup jars. Let cool to room temperature and serve. (jam can be refrigerated for up to 2 months)
Caramelized Onion Jam
4 whole garlic bulbs (I didn't add this)
1 teaspoon canola oil
5 cups chopped onions
1/4 cup butter
3/4 cup cider vinegar
1/2 cup bottled lemon juice
1/4 cup balsamic vinegar
1.5 teaspoons of ground mustard
1 teaspoon salt
3/4 pepper
1/4 teaspoon ground cloves (I didn't add this)
1/2 teaspoon ground ginger (I didn't add this)
6 cups sugar
1 pouch liquid fruit pectin
1) Remove paper outer skin from garlic. Cut top off garlic bulbs, brush with oil. Wrap the bulbs in foil and back at 425 for 30-35 min or until soft. Cook for 10-15 min.
2) In a Dutch oven, saute onions in butter for 30-45 min or until lightly browned. Squeezed soften garlic into pan. Stir in the cider vinegar, lemon juice, balsamic vinegar, mustard, salt, pepper, ginger and clove. Bring to a rolling boil. Gradually add sugar, Stirring constantly. Return to a boil for 3 min.
3) Add pectin, bring to a full rolling boil. Boil for 1 min, stirring constantly. Remove from the heat, let stand for 3 min. Skim off foam. Pour hot mixture into hot jars, leaving 1/4 inch headspace. Wipe rims and adjust caps. Process for 10min in a boiling- water bath.
The only (healthy) fruit jam recipe you'll ever need.
Low Sugar Jam
Today I'm going to show you how to make low sugar fruit jam.
This healthy jam is made without pectin and it takes just 5 minutes to cook.
In this video I'll show you two homemade fruit jams: low sugar blackberry jam and blueberry jam with chia seeds.
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This is why you'll love this healthy fruit jam:
It's lower in sugar than traditional homemade and store-bought jams!
It can be made with different fruits that are in season!
It takes just a few minutes of cooking!
There's no need for canning or preserving this fruit jam!
HEALTHY FRUIT JAM RECIPE
Ingredients:
For Healthy Blackberry Jam:
2 cups blackberries (300g)
1-2 tbsp maple syrup, honey or agave
1/3 cup cooked apple, mashed, or unsweetened applesauce (90g)
1 tbsp oat flour + 2 tbsp water, for thickening
NUTRITIONAL INFO (per tablespoon):
10 calories, fat 0.1g, carb 2.3g, protein 0.2g
For Blueberry Chia Seed Jam:
2 cups blueberries (300g)
1-2 tbsp maple syrup, honey or agave
2 tbsp chia seeds
1 tbsp lemon juice
NUTRITIONAL INFO (per tablespoon):
15 calories, fat 0.4g, carb 2.8g, protein 0.4g
Preparation:
Blackberry Jam:
In a wide pan, add the blackberries and your sweetener.
Mash with a potato masher until all the juices have been released.
Combine with a cooked apple, or applesauce, and place on a medim heat and bring to a light simmer. Cook for 2-3 minutes.
Combine oat flour with water and pour into the jam mixture, and cook for another 2-3 minutes.
Remove from heat, transfer to a container and let it cool.
Blueberry Chia Jam:
In a wide pan, add the blueberries, sweetener and lemon juice.
Mash with a potato masher until all the juices have been released.
Place on a medim heat and bring to a light simmer. Cook for 2-3 minutes.
Remove from heat, stir in the chia seeds and let it cool and thicken.
Enjoy!
Fig, Rhubarb, and Lemon Jam with Pomona's Pectin [Music Only]
Written instructions with pictures:
Music from Bensound.com
There is a narrated version of this video available.
Narrated:
Quick & Easy - Breakfast Spread with Fig Jam
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Available in assorted flavor which is Strawberry, Apricot and Fig.
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Rhubarb and Apricot Jam - Bonita's Kitchen
Welcome to Bonita's Kitchen! Today we will be making Rhubarb and Apricot Jam, made with fresh or frozen rhubarb and seasonal apricots or dried. Recipe below!
Ingredients:
4 Cups rhubarb cubed or more
6 or 8 Apricots ( fresh or Dried ) 2 cups
2 Cups sugar
1 tsp freshly squeezed lemon and zest
1 tsp orange zest and juice
Method:
In large saucepan combine all ingredients, start the boil on a medium heat cook for around 10 to 15 minutes then reduce heat to low.
Continue cooking on a low heat for one hour stirring occasionally so jam don't burn, while waiting for jam to cook start to prepare your mason bottles.
When jam have cooked check it by spooning up a tsp full and placing it on a cool plate, if the jam stays thick and don't run off start scooping it in your mason jars.
After clean around your bottle rims and start to cap, placing caps and lids on bottles making sure to tighten each one.
Follow our sterilizing and bottling method for preparing your mason jars.
Sterilization:
1. Start by getting a large boiler and filling in about quarter full of water.
2. Then starting the water to a boil and placing your Mason jars inside then cover.
3. After let the pot boil for about 15-20 then remove your bottles and place them on paper towels or a cloth.
Canning Procedures:
1. After your food items are cooked and ready to bottle, scoop hot liquid and put inside your Mason jars.
2. Continue doing this until all bottles are complete and leaving 1/2 inch on top.
3. Clean around the top of your bottles removing any food of rims.
4. Then place caps and lids on your jars and tighten.
5. Then place your jars back in hot water bath and start the boil for another 5 minutes with the cover on boiler.
Leave at room temperature over night or 12 hours, check each bottle to see if they are sealed, if not store your jam in the fridge and if sealed store in a cool room date and label each one.
I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.
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