JAMS

Gum
  • Country Origin: Turkey
IMAGE 1- Plum Jam Materials : Half a pound of red Doal plum 1 Bottle of Fruit Candy (500ml) Half of lemon juice Preparation of : Wash and dry plums. Then slice it as desired. Add sugar and plums from fruit to the pot together. Stir until thick. Add the lemon juice to the boil. Boil for 5 minutes and cover the bottom of the stove. Take it to the glass, let it cool, and serve. Bon Appetit. / IMAGE 2- Sugar Free Mixed Fruit Jam The indispensable jam of our breakfasts is a different perspective! Have a delicious jam in your first sahur of Ramadan. Are you one of those who longed for jam produced without additives, food coloring? Be sure to evaluate our Sugar Free Mixed Fruit Jam recipe that you can prepare with Fruit From Sugar. Materials : 250 gr strawberry 250 g blackberries 100 g blueberries 1 and a half cups Half of lemon juice Preparation of : Take the strawberries from their stems and put them in a pot. After washing and draining blueberries and blueberries, then put in the pot. Add 1 and a half cups of Sugar in Fruit. Then sit on the stove. On low heat, mix the jam by shaking it from time to time and remove the accumulated foam and cook for 1 hour. Put the stove in half and add lemon juice. Cook for a few more minutes and remove from the stove. After cooling, transfer to clean and dry jars. Store in a cool, sun-free place. Your jams are ready to be consumed during and after Ramadan. / IMAGE 3- Sugar Free Quince Jam Materials : 3 medium quince juices 1,5 cups Sugar from fruit 1,5 cups of water 3 cloves 4 quince seeds 1 tablespoon lemon juice Preparation of : Cut the quinces in the middle and remove them to use. Cut the quinces that you wash in plenty of water into large cubes or slices. Put the chopped quinces in a pot. Add Sugar from Fruit to them. Transfer about 1.5 cups of water to the pot on top of Ayvalık. Add the clove and quince seeds. Cook on a medium heat for about 90 minutes until the jam, quinces become soft and the sherbet becomes color. Cooking slowly over low heat is the best method to obtain full consistency of jam. Add lemon juice and remove from the stove. Fill the jars with warmed jam and use with the lid closed after cooling. Your sugar-free quince jam recipe is ready. Don't forget to share with your loved ones on toasted slices! / IMAGE 4- Sugar Free Madalina Jam Materials : 1 kilogram Tangerine 3 cups Sugar from fruit 1,5 cups of water 1 stick cinnamon 10 cloves 1 teaspoon of lemon juice Preparation of : Wash the extracted tangerines in plenty of water and then drill them with a fork or skewer in one or two places. Boil the tangerines in a deep saucepan for 30 minutes over medium heat by adding enough water to allow the bitter water to come out and soften. Boil the first boiled water for the mandarins, re-boil the addition of clear water for 30 minutes over medium heat boil again. After draining the mandarins from the cold water, drain them into a clean pot. After adding sugar, 1.5 cups of water, cinnamon sticks and cloves, leave the lid in the saucepan for at least 5 hours. Cook the tangerines, which release their own juice from the fruit and sugar, and cook for about 40 minutes on low heat in a syrup mixture. Finally, add the lemon juice to the syrup that thickens and becomes jam-like. After baking for 10 minutes, remove the jam from the stove. After cooling to room temperature, place the jam in clean jars. After closing the cover, keep and share with your loved ones. / IMAGE 5- Sugar Free Fig Jam Materials : 1 kg of fresh figs 1 Bottle of Fruit Candy (750 ml) 1 tablespoon lemon juice 4-5 cloves / cinnamon sticks on request Preparation of : Wash the figs. Allow to dry and drain without cutting the stems. Place a large pot with the stems facing up. You can also add cinnamon and cloves into the figs. Add 1 bottle of Fruit Sugar to the figs. Close the lid and allow to boil. After boiling, cut down and continue to cook for another half an hour. Without taking the stove, squeeze the juice of half a lemon and add to the jam, mix. Lemon juice, fig jam will help to get consistency. Turn off the stove after boiling one more jam transport. Divide the jam into glass jars at room temperature and close the jars. Do not forget to keep the fig jam in the refrigerator after it has cooled down and served. Bon appetit / IMAGE 6- Sugar Free Cherry Jam Materials : 1 kg cherry 1 Bottle of Fruit Candy (750 ml) Half of lemon juice Preparation of : Wash the cherries and remove the stems. (We did this without removing the seeds. After boiling, cut the bottom of the stove and cook for a further half an hour on low heat. Divide the cherry jam into glass jars without waiting for it to cool. Close the covers firmly and turn them over. Let it cool. Be sure to store it in a cool, sun-free environment. Bon Appetit. Click here to see our sugar-free jam recipes . / IMAGE 7- Dila Hanım's Apricot Jam Materials : 1 kilo of Natural Apricot Şeker cups Sugar from fruit 1-2 drops of lemon juice Preparation of : Put the ingredients in the pan and cook until stirring. / IMAGE 8- Strawberry jam Materials : Half a pound of strawberry 600 gr Candy from Fruit Preparation of : Put the ingredients in the pan and cook until stirring. / IMAGE 9- Quince jam Materials : 1 kg of quince 2 cups of water 750 ml Natural Sugar from Fruit 4 Drops of lemon juice Preparation of : Peel the shells of Ayvali and cut into cubes, the seeds are put in a corner. 5 cups of water is put into the pot and allowed to boil. After boiling water, chopped quinces are put in pots. When Ayvalar softens, sugar is added from natural fruit. Continue to bleed for 20 minutes, then add 4 drops of lemon juice. After boiling for another 2-3 minutes, the bottom of the hob is switched off. Leave to cool. It can be filled into jars when it stops a little temperature. / IMAGE 10- Peach Jam Materials : 1 kg Natural Peach 750 ml Natural Sugar from Fruit Half of lemon juice Preparation of : Put the sliced ​​peaches in the pot, then add 750 ml of Doal Fruit Sugar and lemon juice. Bring to a boil and cut the bottom of the stove and allow to cook for about half an hour. After closing the bottom of the cooker, fill your jars with jars and leave to cool. If you want to store your jam for a long time, after filling it in the hot jar, close the lid (make sure the jar is full) and turn it upside down and let it cool down. / IMAGE 11- Marmalade Materials : 1 kilo of Natural Orange 1 cup Sugar From Fruit Cinnamon or Clove Preparation of : Wash all oranges. Peel and grate a kilo of oranges. Squeeze the remaining oranges. Boil the grated orange peels until the bitterness comes out (Estimated 15 minutes). You can add cinnamon sticks and cloves. Fill the boiling mixture into glass jars. Bon Appetit.