Thanks to the preservation of all kinds of berries and fruits, we can preserve the taste and aroma of summer for many months. Jam is a wonderful treat for tea, but not only, you can make many different desserts from it: from cake to ice cream. Let's get started?
Jam Desserts - General Principles
There are no general recommendations for making dessert from jam, because each dessert can include completely different ingredients.
What should be considered? Jam must be fresh, i.e. not just cooked, not sour and not candied. Moreover, the jam can be either canned or frozen - there is, in principle, no difference for dessert.
Any jam to taste is suitable: berry (from currants, strawberries, gooseberries, raspberries, etc.), fruit (from apples, pears, oranges, etc.), mixed (with pumpkin, for example).
It is important that there are no seeds in the jam, for example, if you use cherry or cherry jam. That there was no cake - when using lemon, currant jam. It is better to grind any jam first in a blender, and then grind it through a sieve.
1. Jam desserts: jelly
Ingredients:
• any jam (strawberries, strawberries, currants are perfect) - an incomplete glass;
• gelatin - 2 small packs;
• water - 1 liter.
And also to decorate the finished jelly, take any fruit you choose, for example, bananas, grapes, orange, apples and others.
Cooking method:
1. First, soak the gelatin in water, following the instructions written on a pack of gelatin, usually the ratio is 1: 6. Soak gelatin in water for 5 to 30 minutes depending on the concentration of the products used. It is better to immediately put the gelatin in a small metal container, which can then be put on the stove to melt the jelly mass a bit in order to get rid of any remaining lumps. When holding gelatin on a 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 water a little less than indicated. If you use currant or apple jam, then be sure to strain it through cheesecloth so that the cake does not get in the jelly.
3. Strain the gelatin through a sieve to completely remove the undissolved lumps and slowly pour it into the strained compote from the jam, stir well with a spoon.
4. Pour into special silicone jelly molds.
5. Cool the jelly molds a little at room temperature, and then remove to freeze in the refrigerator.
6. Carefully remove the frozen jelly from the molds by turning it on a flat plate. If the jelly cannot be removed without ruining the appearance of the dessert, simply lower the molds down for a few seconds in boiling water.
7. Decorate the finished jam dessert with any fruit you wish, you can sprinkle with powdered sugar.
2. Jam Desserts: Sande Ice Cream with Apricot Jam
Ingredients:
• homemade cream ice cream - 80 g;
• apricot jam - 50 g;
• condensed milk - 20 g;
• dark chocolate - floor tiles.
For creamy ice cream:
• 150 ml of milk;
• 130 g of sugar;
• cream of 30% fat - 1.5 medium jars;
• three egg yolks;
• half a pack of vanillin.
Cooking method:
1. First make homemade ice cream: pour milk into cast-iron dishes, put on medium heat and wait for boiling. Pour sugar, vanillin into the milk, stir well, turn off the heat, cool. Beat the yolks with a fork and put into milk, bring the mixture to a boil over medium heat. In a separate pan a little larger in diameter of the container with milk and yolks, pour water to half the volume, put on medium heat. In a pot of water, put a container of milk, cook, stirring, in a water bath until a thick consistency. Whip fat cream with a whisk or mixer into a stable white foam and put into a thickened milk mass, pour into a glass refractory dish and refrigerate for several hours. During freezing, take out ice cream several times and beat with a mixer. And if you do not want or do not have time to make homemade ice cream, you can use a ready-made ice cream for this dessert, bought in a store.
2. Put homemade ice cream in glass bowls or tall glasses, pour with apricot jam, condensed milk and sprinkle with grated chocolate.
3. Just do not forget to pass the jam through a blender so that there are no pieces of apricots on the ice cream. Instead of grated chocolate, you can use chocolate balls.
3. Jam Desserts: Quick Cake
Ingredients:
• medium fat kefir - 1 cup;
• 250 g of blackcurrant jam;
• flour - 400 g;
• sugar - 6 large spoons;
• 2 eggs;
• 5 g of soda;
• vegetable oil - 20 ml to lubricate the mold;
• powdered sugar - 40 g.
Cooking method:
1. Break the eggs into a large bowl, pour sugar in, beat thoroughly with a mixer for 7 minutes.
2. Pour in not very cold kefir, mix thoroughly.
3. Put currant jam, mix thoroughly with a spoon.
4. Sift the flour, pour soda into it and mix.
5. Add flour and soda to the resulting mass, stir well again. Air bubbles should appear on the surface of the dough.
6. Pour the dough into a mold previously greased with butter and sprinkled with flour, smooth it well with a wooden spatula and place in a red-hot oven, bake at a low temperature for a little less than an hour.
7. When the crust forms on the surface of the cake, open the oven, pierce the cake with a thin wooden stick, if it is dry, the cake is ready, raw - soak for a little more.
8. Remove the finished cake from the mold, cool and sprinkle with powdered sugar. Serve tea jam dessert.
4. Jam desserts: grated raspberry jam pie
Ingredients:
• 7 large spoons of raspberry jam;
• half a pack of butter;
• 20 large tablespoons of flour;
• sugar - 180 g;
• a couple of eggs;
• 15 g of soda.
Cooking method:
1. Melt the melted butter with sugar, break the eggs to them, mix 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 several minutes.
5. Sprinkle flour with a not very deep form and put in it a large half of the dough, smear with your hands the entire surface of the bottom of the form, and make sides on the sides, put in the refrigerator for several minutes.
6. Put raspberry jam on a chilled dough, smooth well with a spoon.
7. Remove the previously cleaned dough from the freezer, grind it on a fine grater and sprinkle the cake.
8. Place the cake pan in a hot oven, bake for 40 minutes.
9. Cool the baked pie. When serving, cut into small pieces.
5. Jam desserts: cookies
Ingredients:
• a piece of butter;
• 3 large tablespoons of sugar;
• 1 egg;
• flour - 450 g;
• 5 large spoons of any jam;
• vanillin - a pinch.
Cooking method:
1. Preheat the oven to 180 degrees.
2. In a deep cup, rub the vanilla and sugar butter until creamy.
3. Separate the yolk from the egg and introduce it into the butter with sugar, whisk with a whisk.
4. Pour in 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, grease the sheet with margarine and sprinkle with flour).
6. Directly on a baking sheet from each ball, make a palm cake.
7. Take the notches for the dough and squeeze out any shape on the flat cakes a little, just do not push through.
8. Use your fingers to remove excess dough, making a kind of recess.
9. Put half a teaspoon of any jam in the recess (if using strawberry or apple jam, grind it in a blender before putting it on a cookie).
10. Place the baking sheet in a hot oven and bake until golden brown.
6. Jam Desserts: Sponge Cake
Ingredients:
• egg - 6 pcs.;
• 150 g 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 a biscuit dough: divide the eggs into proteins and yolks. Set the yolks aside, and cool the whites a little in the refrigerator and beat in a stable foam.
2. In another bowl, mix the sugar with a slice of softened butter until white.
3. Introduce egg yolks one at a time with sugar and butter, pour in starch and beat with a mixer until the volume increases and the mass thickens.
4. Pour flour into the oil mixture, after having sifted it, mix well.
5. Slowly introduce whipped squirrels, mix again, making movements from the bottom up, only not quickly and not for long, as the proteins can settle.
6. Lubricate the three detachable forms with margarine, lay the almonds sliced with thin plates on the bottom of each form and pour in the dough so that 3 cm remains from the edge of the form.
7. Bake the cakes for 15 minutes at a moderate temperature.
8. Remove the cakes from the molds, cool.
9. Lubricate one cake with jam, glue with a second cake and lubricate with jam too. Sprinkle the last cake with powdered sugar.
Jam desserts - tip
You can prepare any of the above desserts from fresh fruits and berries, adding a little granulated sugar.
