Traditional recipes

Banana flavored jam

Banana flavored jam

A banana-flavored jam

  • 1 kg more ripe bananas
  • juice of 1/2 lemon
  • 250 g sugar
  • 1 teaspoon lemon salt
  • 1 cinnamon stick
  • esenta de rom
  • 100 ml water

Servings: 1

Preparation time: less than 30 minutes

RECIPE PREPARATION Aromatic banana jam:

Put in a pot water, sugar, lemon juice, cinnamon stick and let it boil. When it starts to boil, add the sliced ​​bananas about 1 cm thick. Let it boil for about 15-20 minutes, until the liquid drops and begins to thicken.

At the end, when it is almost ready, add the lemon salt and rum essence to taste. pour banana jam in sterilized jars and put them upside down until cool.

Roses jam

Directly from grandma's garden, these gorgeous roses have been transformed into the best and sweetest aroma ever. Now, to be honest, I haven't always preferred it, that feeling of petals squeaking between my teeth, it was like that. to close it.

In time, I began to appreciate it. Now I would stand non-stop with my nose in the jar of jam, I simply love its subtle smell of roses! I know that many of you are waiting for the recipe, which I will tell you from now on, it is not complicated at all and it is prepared faster than other jam recipes. Even I was amazed at how quickly it prepares. As a conscientious housewife I am, I supervised my mother as she prepared the first batch of jam. We sat in the garden, in the shade of a cherry and among the stories of our youth, we plucked the petals to a large bowl, but large and full of rose flowers . In a few minutes I woke up with a huge pile of rose petals and my hands smelled so good!

In the old pot, which made hundreds of jars of jam, I poured 300 ml of water and 1 kg of sugar . I let them simmer for a while for about 10 minutes , enough to form our jam syrup. In the meantime, I came to hack the petals. In a large bowl, I rubbed them with 2 tablespoons sugar until I got all the juice out of them. And you play with them like that, as the syrup is made. You need to get as much juice out of them as possible and stay with a handful of petals. When the syrup is ready, add the well-squeezed petals and their juice. Stir only once, come twice, throw a few lemon slices and over low heat, boil the jam. To mix through the jam, simply shake the pot in circular motions. Cam in about 20 minutes , while the kitchen smells divine, our jam is ready. But to make sure it is ready, take a teaspoon of jam and drip it on a plate, if the syrup is made into brobonele and does not flow is ready. If it is too fluid, leave it on the fire for a while. In jars well drained of water, pour the jam while it is still hot, put the lids on them and leave them for 5 minutes with the bottom up :)).

Let's not forget, not all roses are good for sweetness, so be careful. If you have relatives in the country, it would be perfect! I can't wait for you to tell me if you made rose jam too!

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Acacia jam with lemon, old recipe

Acacia jam with lemon, old grandmother's recipe & ndash with honey taste. How to make jam, how much sugar and how many flowers are used, how long the jam is boiled. Written recipe and step by step video.

We start the jar, it's time to make jam and syrup from the first flowers. I made jam and lilac syrup, shock, mint, so now I also pick acacia.

I have many delicious syrup recipes & ndash you see here .

Banana flavored jam - Recipes

After they cooled down, I passed them through a sieve. For me, this operation took about two hours and I used the mortar pistol.

I passed the seeds and shells through the sieve once more and added a little more water, to make sure I lost as little of the fruit pulp as possible.

I strained the resulting paste once more for safety and only then I weighed the final product.

To 1.5 kg of hawthorn paste I added 1 kg of sugar. So the proportion would be three parts of fruit, two parts of sugar are added.

I put the jam to boil for about 20 minutes. We knew from my mother that a jam is boiled the moment we take the spoon out of it, we place it with the edge down and three drops of jam are dripping that fall in three different places.

I put the boiled jam in sterilized jars, which I then labeled.

Apple jam with pineapple, raisins and rom & # 8211 light recipe

Apple jam with pineapple, raisins and rum is my favorite. Although it contains 50 ml of rum, during boiling, the alcohol evaporates and only its aroma remains. I eat this jam in the morning with toast. Try it too!


  • 700 gr red apples
  • 200 gr fresh pineapple, 50 gr raisins
  • 50 ml rom
  • 150 g sugar, 2-3 tablespoons lemon juice
  • 1 Gelfix envelope

Method of preparation:

For this jam we should choose a ripe and flavored pineapple. Peel a squash, grate it and cut it into cubes. Put the pineapple cubes in a bowl and add the raisins.Wash the apples and cut them into 4. Remove the seeds and cut each piece of apple into small cubes. Put the diced apples in a blender. We process the apples until we get a fine mousse.Combine the apple mousse with the pineapple and raisins in a large bowl.Put the pot on the stove, over medium heat, cover it with a lid and let the jam boil. We mix occasionally.

Then take the lid, add the sugar and reduce the heat. Mix well until dissolved. Boil the jam for a few minutes, stirring frequently, then take the pot off the heat, cover it with a lid and set it aside for an hour.

During this time, the raisins will swell in the juice produced. Boil the jam again, add the sachet of Gelfix, lemon juice and rum. Mix well. Let it boil for about 2-3 minutes.If you want the jam to be more fragrant, you can add lemon or orange peel.

Fill the jars with hot jam and seal them immediately with dry lids. Place the jars with the lids down and leave them like this for 10-15 minutes. Then turn the jars and let them cool. After they cool completely, we store them in the pantry. I enjoy cooking!

Dandelion syrup

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How do we prepare the orange peel jam recipe?

  1. I recommend you look for untreated oranges, wash them in warm water, in which you put a little baking soda. Leave them for 10 minutes, take them out and wipe them.
  2. To remove the peel easily, cut the ends of the orange, and cut it lengthwise, 4-5 times. This makes it easier to peel. Do the same with all oranges.
  3. We put the orange peels in a bowl, we pour cold water over them, we cover them with water and we put a weight on top, to keep the orange peels under water. We leave them in the water for 24 hours, during which time we change the water several times, 4-5 times.
  4. We clean the white part of the orange peels.
  5. We cut each piece of peel into strips about half an inch thick.
  6. We use a threaded needle. We take a strip of orange peel, twist it and make a snail, and the part that ends we sting it with a needle, pierce it to the other side, see in the video recipe how to proceed. We make a string from the orange peels.

Orange peel jam, step by step recipe

  1. We make the syrup for the orange peel jam. Add the sugar in a large saucepan with a thick bottom, add water and mix.
  2. Let the sugar melt and form the jam syrup, until it is well bound.
  3. Add the string of snails from orange peel, push lightly so that everything is covered in syrup. Now add the vanilla.
  4. The syrup will turn beautifully orange. Let it simmer over low heat for 10 minutes. From time to time we wipe the edges of the pan with a clean sponge, so that the sugar does not caramelize and our jam has a beautiful color.
  5. Turn off the heat and cover the pan with a damp napkin, well squeezed (or with a lid). This way the jam will not crust on top and will not sweeten. We leave it like this until the next day.
  6. Add another 100 ml of water and 100 g of sugar and let it boil for 15-20 minutes, depending on what the syrup will look like.
  7. Let everything cool, cover the pot with a damp napkin or a lid.
  8. When the jam is slightly warm, take each string and remove the orange peels from the string, lightly, carefully.
  9. We pour the warm jam into jars. The jars must be thoroughly washed, then sterilized, together with the lids, in the oven, on low heat, for 10 minutes.
  10. The orange peel jam is ready.

Wipe the jars, label them and go to the pantry. May I tell you what a beautiful gift for friends can be a jar of jam? Or how good is this jam in cakes and pies?

I also leave the video recipe below, so you can see more clearly everything I make and how my sweetness comes out.

Recipes with Gina Bradea & raquo Recipes & raquo Orange peel jam, step by step recipe

Banana flavored jam - Recipes

And I ended up making jam in the off-season, but I had some apples received from the country, the organic adicatelea, which I was sorry to let spoil. So I put my robot and bread machine into operation on the "marmalade" program and beat it. You will see that this is a jam that is very fragrant and easy to make. I remember my mother's jam campaigns, when she bought 20 kg of fruit, it was a huge investment of time and money. But I discovered that if I put a little, but throughout the year, it is a real pleasure. Eh, there are other times, that we find everything.

N e c e s a r e:
2kg mere
2 lamai
1 kg of sugar
4 cinnamon sticks
1 sachet of gelfix.

P r e p a r a r e:
The 2 kg of apples refer to the gross amount, after removing the stalks and removing the imperfections. I preferred to leave the peel and pass the apples in the blender so as not to lose the precious nutrients in the peel.

So I squeezed the lemons and mixed the juice with the blended apples. I then poured them into the bread machine bowl. If you make a classic, on the fire, pour it into the pot.

I added the contents of the sachet mixed with 2 tablespoons of sugar and cinnamon sticks. I put Gelfix 2: 1 from Dr. Oetker, although it wasn't necessary, but I had it in the house. I then left the jam in the car (or on low heat) until it was almost ready. In the last minutes of boiling I added the rest of the sugar and mixed until it dissolved.

I poured in washed and sterilized jars together with a cinnamon stick. I closed them with a lid and left them to cool to room temperature.