How to make cucumber jam. Cucumber jam: recipes for an “exotic” dessert with lemon, mint, honey, apples

In ancient times in Rus', jam was made not only from fruits, but also from vegetables. Under this name they produced a delicious delicacy cooked in sugar molasses or honey. The raw materials were tomatoes, radishes, rose and dandelion flowers. There was also a jam made from fresh cucumbers, the recipe for which has survived to this day with numerous changes and improvements.

Over the entire period of growing cucumbers, a lot of recipes for making jam have been produced. Even in tsarist times, greens in honey were the favorite delicacy of the sovereign. This dish can easily diversify your daily diet. After all, I’m pretty tired of pickles, and I want new goodies. For the winter they make not only classic preparations, but also exotic ones that are just right to surprise guests.

To ensure that the final product tastes soft and fresh, only small, young cucumbers are selected. The fruits are washed thoroughly, getting rid of earthen stains. Otherwise, there is a risk of introducing botulism pathogens into the jam. The addition of cinnamon or citrus fruits, as well as mixing with berries and fruits (for example, currants) will add a piquant taste to the preparations.

Preparing Ingredients

Cucumbers are washed, peeled from seeds (if the fruits were taken overripe) and cut into small cubes. Citrus fruits are cut into slices and sent to the greens. Spices and sugar are also sent here.

All components are thoroughly mixed and left to infuse for an hour. This time is necessary for the cucumbers and fruits to release their juice, which when mixed with sugar forms a thick syrup.

Cooking methods

Many methods have been developed for preparing cucumber jam. Housewives have to choose based on the availability of ingredients and their taste preferences.

Cucumber jam with mint and lemon

The pleasant taste and subtle aroma of this dish will be an excellent addition to a winter evening. Ingredients:

fresh cucumbers - 0.5 kg;
peppermint - 1 large bunch;
granulated sugar - 400 g;
thickener (for example, gelatin) - 1 tsp;
freshly squeezed lemon juice - 2 tsp;
water - 100 ml.

Cooking technology:

Making a cucumber treat is simple. You need to wash the greens and cut them into pieces, then cover them with sugar and leave for 4 hours. Wash the mint and grind until mushy using a blender. Then add boiling water and leave for half an hour. After this, the mint is filtered through cheesecloth or used together with the grounds.

After the cucumbers have released their juice, place them on the stove and bring to a boil, then reduce the heat to low and cook for 20 minutes, observing how the vegetables change color. After this, add mint and lemon juice, cook for another 10 minutes, and pour in the thickener solution. The tasty treat is ready.

Cucumber jam with lemon and orange

This favorite recipe for gourmets and exotic lovers not only inspires, but also serves as a preventative against viral diseases in winter. Ingredients for cooking:

fresh cucumbers (can be overripe) - 1 kg;
lemon - 1 pc.;
orange - 1 pc.;
sugar - 0.5 kg;
dry cloves - 4 pcs.;
citric acid - ¼ tsp;
spices - to taste.

Cooking technology:

Wash the cucumbers thoroughly, peel and chop (on a grater or in a meat grinder). Peel the lemon, remove the seeds and chop them too. Do the same with oranges. Stir the citrus fruits, add sugar, put on fire and cook for 20 minutes. After this, add cucumbers and seasonings, mix thoroughly and cook for another 10 minutes. Place the resulting delicacy in jars, close and cool.

Cucumber jam with honey

Ingredients:

fresh cucumbers of any size and variety - 1 kg;
honey (candied is also suitable) - 0.5 liters.

Cooking technology:

Wash the cucumbers, cut them, remove the core if necessary and peel them. Cut the pulp into cubes and place in a saucepan. Add honey and mix thoroughly, leaving for 3 hours. After this, put on the fire, bring to a boil and cook over low heat for 2 hours. During this time, the cucumbers should become translucent. Place the finished product in jars and roll up.

Cucumber jam with gooseberries

Required ingredients:

fresh cucumbers - 700 g;
gooseberries - 300 g;
sugar - 550 g;
water - 100 ml;
citric acid - on the tip of a knife.

Cooking technology:

Wash the cucumbers, peel and cut into cubes. It is advisable to remove the skin to ensure a tender product. Gooseberries are mixed with cucumbers, sugar is added and everything is left for a couple of hours. After this, water is added and left for another 1 hour. Then place the pan on the stove, bring to a boil, reduce the heat to low and cook for half an hour. Add citric acid and cook for another 10 minutes.

As a result, the cucumbers turn out to be very soft, and it is by this indicator that the readiness of the jam is determined. The delicacy is poured into jars and rolled up.

Cucumber and redcurrant jam

Ingredients:

fresh cucumbers - 2 kg;
sugar - 1.5 kg;
red currants - 1 cup;
peppermint - a few leaves;
spices to taste.

Cooking technology.

Jam - has an ancient Russian origin and means a delicacy cooked in honey or sugar molasses. In Rus', it was brewed not only from familiar berries and fruits, but also vegetables and flowers. So in many huts in the summer-autumn season there was the smell of freshly made jam from tomatoes, radishes, ylang-ylang flowers, roses and dandelion. Cooked with honey and cucumber jam.

Its most famous lover was Ivan the Severe. There is also a story about Catherine the Great, who, having tasted the “emerald” gooseberry delicacy, presented the cook with a ring from her hand.

In those days, honey was used as a preservative instead of sugar, and people knew that jam was a useful natural product, one that had a positive effect on the body due to the healing properties of the berries. If there was no honey, then fruits and vegetables were easily boiled down and acted as fillings for pies.

Well, the first person to officially voice this canning process was the Frenchman Nicolas Appert, for which he received the award and title “Benefactor of Society.”

"Mister" cucumber

Cucumber began to be grown in India, no less than eight thousand years ago, from where it spread. This vegetable came to our country from Greece, which is reflected in its name; tea, translated from Greek, means “unripe”, “unripe”. This is indeed true, cucumber tea is, in fact, an exceptional vegetable or fruit, one that can be eaten unripe and green.

Thanks to its high fiber content, it has become famous for effectively cleansing the body of excess cholesterol and having a healing effect on the rejuvenation of the body at the cellular level, which helps slow down the aging process. It turns out that anyone who continuously eats cucumbers will be able to preserve youth and health for a long time.

In summer and autumn, cucumbers come to our table from the beds, and as a result of greenhouses, ground greenhouses are replaced by greenhouses, so you can enjoy the vegetable both in summer and winter. All the more reason not to put it off until later and immediately buy gherkins and try our recipes.

Cucumber jam

Let's start by trying out the most famous recipe.

To prepare it you will need:

gherkins – 1 kilogram;
1 kilogram of granulated sugar;
water;
a pinch of salt;
cabbage leaves;
25 grams of ginger;
two lemons.

Preparation:

The preparation of jam is preceded by a long preparatory period, so when starting, be patient. First, let's select cucumbers; these must be very small specimens, no more than five centimeters in length. The gherkins are washed and dipped in brine, which consists of salted water and cabbage leaves. Gherkins must stand in brine for three to four days until they turn yellowish.

As soon as the cucumbers turn yellow, pour the brine into a saucepan and boil. After it has boiled, pour it over the gherkins and let it sit. When the water has cooled, pour it into the pan again, boil and pour in the cucumbers again. This is done until the gherkins turn green again. Then they are again filled with cold water and left in it for three days.

Now you can make syrup. It consists of water and sugar, which are taken in the ratio of 1.5 glasses of water per kilogram of sugar. The juice and zest of 2 lemons, and grated ginger are also added to the syrup. We place the gherkins in the syrup for one day, and later we drain it without regret.

The last stage of preparing this strange jam consists of boiling. Add sugar to our cucumbers, per 400 grams of gherkins, 600 sugar. Everything is boiled until it thickens, and the jam is boiled twice.

Now your jam is ready, you can invite your household to try this previously unprecedented delicacy. You can also put cucumber jam in jars for the winter.

Recipe for jam from old yellow cucumbers

Tasty and fragrant jam can be made from old yellow cucumbers, which are sold in markets at bargain prices. And it turns out no less appetizing than from tight and dense fresh gherkins. These cucumbers have thick skins and huge seeds and must be carefully removed. Only the pulp is suitable for jam.

It is prepared in enamel and wooden dishes. As was written above, first the cucumbers are peeled, cut in half and all the large seeds are removed with a knife. After this, the crumb is cut into small cubes and covered with sugar for an average of six hours. Later the crumb is brought to a boil and boiled for about 15 minutes.

After the brew has boiled, the pan is removed from the stove and left overnight. After this, during the day, the jam is boiled again several times for 15 minutes until the crumb settles to the bottom. To give the jam a delicate taste and smell, during the last cooking, add the zest and juice of lemon and orange, a couple of cloves, and cinnamon on the tip of a knife.

Cucumber jam with mint

If you haven’t stopped being amazed yet, then we bring to your attention an even more delicious dish. Jam made from fresh homemade cucumbers looks rather strange, and with the addition of mint, the dish completely turns into an unprecedented exotic, because this herb gives it a refreshing taste and a wonderful smell. So you want to impress your friends? Offer them a cucumber mint dessert.

Ingredients:

1 kilogram of cucumbers;
600 grams of granulated sugar;
zest and juice of 2 lemons;
a bunch of fresh peppermint leaves.

Preparation:

Mint leaves are finely chopped; for this it is best to use a mixer. Cucumbers are peeled and seeded and chopped into small cubes. Place cucumber pulp, sugar, lemon zest and juice, and chopped mint in a thick-bottomed pan. Everything is mixed and left for several hours to soak;
Bring the pulp to a boil and simmer for an average of 30 minutes, until the mixture acquires the consistency of liquid caramel. The hot jam is poured into jars.

Helpful Tips:

To make the jam more fragrant and appetizing, boil it as often as possible over low heat. The entire boiling time is 15 minutes. It is a well-known fact that the longer this delicacy is prepared, the more appetizing it turns out, therefore, you can improve almost any recipe by including additional cooking. Let the cucumbers soak in the juice of the remaining ingredients as best as possible;
Small-sized vegetables with small seeds and thin skin are especially optimal for cooking. If you take overripe specimens, then take the time and be sure to remove both the peel and the seeds;
When cooking, you can adjust the degree of sweetness yourself. The amount of sugar indicated in the entire recipe is not final. You can also always replace sugar with honey and prepare the dish in the old Russian custom. Therefore, do not forget to test the jam for sugar.

As you can see, cucumber is perfect for making dessert. Gherkin jam will be a wonderful addition to evening tea and will most likely force your household to admire your culinary gifts once again.

Complexity

Jam - has an ancient Russian origin and means a delicacy cooked in honey or sugar molasses. In Rus', it was brewed not only from the usual berries and fruits, but also vegetables and flowers. Thus, in many huts in the summer-autumn season, the aroma of freshly made jam from tomatoes, radishes, ylang-ylang flowers, roses and dandelion was in the air. Cooked with honey and cucumber jam.

Its most famous lover was Ivan the Terrible. There is also a known story about Catherine the Great, who, having tasted the “emerald” gooseberry delicacy, presented the cook with a ring from her hand.

In those days, honey was used as a preservative instead of sugar, and people knew that jam was a healthy natural product that had a positive effect on the body due to the healing properties of the berries. If there was no honey, then fruits and vegetables were simply boiled down and served as fillings for pies.

Well, the first person to officially voice this canning process was the Frenchman Nicolas Appert, for which he received the award and title “ Benefactor of Humanity».

"Mister" cucumber

Cucumber began to be grown in India, no less, eight thousand years ago, from where it spread. This vegetable came to our country from Greece, which is reflected in its name, because translated from Greek it means “unripe”, “unripe”. This is indeed true, because cucumber, in fact, is the only vegetable or fruit that can be eaten unripe and green.

Thanks to its high fiber content, it has become famous for effectively cleansing the body of excess cholesterol and having a beneficial effect on rejuvenating the body at the cellular level, which helps slow down the aging process. It turns out that someone who constantly eats cucumbers will be able to maintain youth and health for a long time.

In summer and autumn, cucumbers come to our table from the beds, and thanks to greenhouses, greenhouses replace ground ones, so you can enjoy the vegetable both in summer and winter. All the more reasons not to put it off for later and immediately buy gherkins and try to cook our recipes.

Let's start by trying the most popular recipe.

Ingredients:

Gherkins – 1 kilogram;
1 kilogram of granulated sugar;
water;
a pinch of salt;
cabbage leaves;
25 grams of ginger;
two lemons.

Cooking method:

Making jam is preceded by a long preparatory period, so be patient when starting.
First, let's select cucumbers; these should be very small specimens, no more than five centimeters in length.
The gherkins are washed and dipped in brine, which consists of salted water and cabbage leaves.
The gherkins should stand in the brine for three to four days until they turn yellowish.
As soon as the cucumbers turn yellow, pour the brine into a saucepan and boil.
After it boils, pour it over the gherkins and let it sit.
When the water has cooled, pour it back into the pan, boil and pour the cucumbers again.
This is done until the gherkins turn green again.
Then they are again filled with cold water and left in it for three days.
Now you can prepare the syrup.
It consists of water and sugar, which are taken in the ratio of 1.5 glasses of water per kilogram of sugar.
The juice and zest of two lemons, and grated ginger are also added to the syrup.
We place the gherkins in the syrup for one day, and then drain it without regret.
The last stage of preparing this unusual jam consists of boiling.
Add sugar to our cucumbers, per 400 grams of gherkins, 600 sugar.
Everything is boiled until it thickens, and the jam is boiled twice.
Now your jam is ready, you can invite your household to try this unprecedented delicacy.
You can also put cucumber jam in jars for the winter.

Recipe for jam from old yellow cucumbers

Tasty and aromatic jam can be made from old yellow cucumbers, which are sold in markets at bargain prices. And it turns out no less tasty than from tight and dense fresh gherkins. These cucumbers have thick skin and large seeds, and they must be removed. Only the pulp is suitable for jam.

It is prepared in enamel and wooden dishes. As already written above, first the cucumbers are peeled, cut in half and all large seeds are removed with a knife. Then the crumb is cut into small cubes and covered with sugar for an average of six hours. Afterwards the crumb is brought to a boil and boiled for about 15 minutes.

After the brew has boiled, the pan is removed from the stove and left overnight. Then during the day, the jam is boiled again several times for fifteen minutes until the crumb settles to the bottom. To give the jam a delicate taste and aroma, during the last cooking, add the zest and juice of lemon and orange, a couple of cloves, and cinnamon on the tip of a knife.

Cucumber jam with mint

If you haven’t stopped being surprised yet, then we bring to your attention an even more amazing dish. Jam made from fresh homemade cucumbers already looks quite unusual, and with the addition of mint the dish turns into an unprecedented exotic, as this herb gives it a refreshing taste and pleasant aroma. So you want to surprise your friends? Offer them a cucumber mint dessert.

Ingredients :

1 kilogram of cucumbers;
600 grams of granulated sugar;
zest and juice of 2 lemons;
a bunch of fresh peppermint leaves.

Cooking method:

Mint leaves are finely chopped; it is better to use a mixer for this.
Cucumbers are peeled and seeded and chopped into small cubes.
Place cucumber pulp, sugar, lemon zest and juice, and chopped mint in a thick-bottomed pan.
Everything is mixed and left for several hours to soak.
Bring the pulp to a boil and simmer for an average of half an hour, until the mixture acquires the consistency of liquid caramel.
Hot jam is poured into jars.

Helpful Tips:

Most housewives are accustomed to making sweet preparations for the winter from berries or fruits. But those who prefer original proposals will like jam from. It does not have the characteristic cucumber flavor, which residents of the countries of the former USSR associate exclusively with salty preserves.

Instead, the unusual option will delight you with its pleasant consistency, original aftertaste and will become the guest of honor at every noisy feast.

Cucumber "wisdom"

India is usually called the birthplace of this vegetable. Local residents began to use this gift of nature about eight thousand years ago. Over time, other peoples appreciated the freshness and benefits of cucumbers, which resulted in the spread of the culture to other territories.

Despite its Indian origin, its name comes from the Greek language. Literally translated, it means “unripe.” This strange name is explained by the fact that it is practically the only representative of the vegetable garden that is eaten unripe, that is, green.

The main secret weapon of the vegetable is its high content, which helps effectively cleanse the body of accumulated toxins. It also helps get rid of residues, which usually provokes serious diseases of the circulatory system.

An additional advantage is the overall rejuvenation of the body, which occurs at the cellular level. It’s not for nothing that cucumber often becomes the main component of various cosmetic products aimed at enriching the skin with moisture. With regular use of such masks, you can even slow down the aging process.

It is convenient to include a storehouse of youth in your diet depending on the season. But what to do in winter, when you can only enjoy salted canned preparations, or foreign cucumbers with the addition of chemical components? The best solution would be a special jam, the recipe for which is very simple.

Classic recipe

There are many different variations of preparing this unusual delicacy. Some of them undergo complete changes in the hands of skilled chefs. In the basic version, it is customary to call a proposal with gherkins. They will need to be taken according to the “1:1” principle with granulated sugar.

Instructions for step-by-step preparation are as follows:

First you need to sort out the crop. You need to select only the smallest specimens, the length of which should not reach five centimeters. This is the key to softness and freshness of taste.
This is followed by thorough rinsing. If you miss soil spots, there remains a high risk of introducing the causative agent of botulism.
Peeled gherkins are sent to a pre-created brine based on water, salt and cabbage leaves.
In this position, the workpiece should stand for about four days until they turn yellow.
After yellowing, the solution is poured into a pan and sent to boil.
Immediately after boiling, the gherkins are again filled with brine and allowed to brew thoroughly.
The boiling procedure followed by pouring is repeated until the cucumbers again acquire their usual yellow color.
Once the desired result is achieved, the semi-finished products are filled with cold water, remaining in this position for about three days.
All that remains is to prepare the syrup. This will require a kilo and a half glasses of water (detailed calculations are based on the number of servings). You need to add grated ginger root, ground lemon zest and citrus juice to the syrup.
The gherkins are placed in syrup for a day, after which the liquid is drained clean.

Next, the algorithm provides for the usual procedure for making jam. For sweetness, sugar is added during boiling at the rate of 600 g per 400 g of gherkins. It is important to remember here that boiling should be done twice until the mass completely thickens.

You need to spread the resulting mass into sterilized jars and roll up.

With added cinnamon

There is also a more exotic option, which includes a spicy filling. Instead of a couple of lemons and ginger, the modernized syrup includes just one lemon. You should also add one, several pieces of cloves, one each and a crushed cinnamon stick. The amount of spices can be adjusted at your own discretion.

All that remains is to cut the prepared cucumbers, removing the seeds and filling them with other ingredients. Citrus fruits should be divided into slices ahead of time. Having combined everything, you need to let the mixture brew for an hour, and then cook for another half hour until it thickens. That's it. You can start surprising your guests.

Preparation of moonshine and alcohol for personal use
absolutely legal!

After the collapse of the USSR, the new government stopped the fight against moonshine. Criminal liability and fines were abolished, and the article banning the production of alcohol-containing products at home was removed from the Criminal Code of the Russian Federation. To this day, there is not a single law that prohibits you and me from engaging in our favorite hobby - preparing alcohol at home. This is evidenced by the Federal Law of July 8, 1999 No. 143-FZ “On the administrative liability of legal entities (organizations) and individual entrepreneurs for offenses in the field of production and circulation of ethyl alcohol, alcoholic and alcohol-containing products” (Collected Legislation of the Russian Federation, 1999, No. 28 , art. 3476).

Extract from the Federal Law of the Russian Federation:

“The effect of this Federal Law does not apply to the activities of citizens (individuals) producing products containing ethyl alcohol for purposes other than sale.”

Moonshining in other countries:

In Kazakhstan in accordance with the Code of the Republic of Kazakhstan on Administrative Offenses dated January 30, 2001 N 155, the following liability is provided. Thus, according to Article 335 “Manufacture and sale of home-made alcoholic beverages”, illegal production of moonshine, chacha, mulberry vodka, mash and other alcoholic beverages for the purpose of sale, as well as the sale of these alcoholic beverages, entails a fine in the amount of thirty monthly calculation indices with confiscation of alcoholic beverages , apparatus, raw materials and equipment for their manufacture, as well as money and other valuables received from their sale. However, the law does not prohibit the preparation of alcohol for personal use.

In Ukraine and Belarus things are different. Articles No. 176 and No. 177 of the Code of Ukraine on Administrative Offenses provide for the imposition of fines in the amount of three to ten tax-free minimum wages for the production and storage of moonshine without the purpose of sale, for the storage of devices* for its production without the purpose of sale.

Article 12.43 repeats this information almost word for word. “Production or acquisition of strong alcoholic beverages (moonshine), semi-finished products for their production (mash), storage of apparatus for their production” in the Code of the Republic of Belarus on Administrative Offenses. Clause No. 1 states: “The production by individuals of strong alcoholic drinks (moonshine), semi-finished products for their production (mash), as well as the storage of devices* used for their production, will entail a warning or a fine of up to five basic units with confiscation of the specified drinks, semi-finished products and devices."

*You can still purchase moonshine stills for home use, since their second purpose is to distill water and obtain components for natural cosmetics and perfumes.