Table of Contents
Currant orange jelly
Ingredients for 4 glasses (350 g each):
- 1 kg of red currants
- 1 Bio-Orange
- 250 g Agavendicksaft
- 1 sachet (15g)
- Konfigel (gelling agent)
Preparation:
- Wash currants carefully, drain. Strip the berries from the stems with a fork. Place the fruit in a large saucepan with 700ml water. Bring to the boil and cook with the lid on for about 25 minutes.
- Thinly peel the orange zest with a knife. Cut peel into thin strips. squeeze fruit. Drain the currants through a fine sieve and measure out 700 ml of juice. Place blackcurrant juice in a large saucepan with orange zest and juice.
- Stir in agave syrup and gelling agent with a whisk. Bring everything to the boil, let it cook for about 4 minutes. Do a gelling test: put some of the jam on a small plate and put it in the fridge.
- The preparation should solidify after a short time. Then immediately fill to the brim in prepared twist-off glasses that have been rinsed with hot water (glass and lid cleaned and rinsed with hot water).
- Store cool and protected from the sun. Lasts about 3 to 4 months unopened. Store opened jars in the fridge and consume soon.Ca. 50 Minuten – pro TL (10 g): ca. 9 kcal – E 0,1 g, F 0,01 g, KH 2 g
Rhubarb and gooseberry jam
Ingredients for 4 glasses (350 g each):
- 400 grams of rhubarb
- 500 grams of gooseberries
- 1 small piece of ginger
- 1 Bio-Zitrone
- 100 ml dry white wine
- 4 pieces of mace
- 1 kg organic preserving sugar (1:1)
Preparation:
- Wash the rhubarb thoroughly. cut off the ends. Cut sticks into small pieces. Wash gooseberries. Cut off the base of the flower and quarter the fruit. Peel and finely grate the ginger. Grate the zest from the lemon and squeeze the fruit.
- In a large saucepan, combine rhubarb, gooseberries, ginger, lemon zest and juice, white wine, and mace. Mix thoroughly with the jam sugar. Boil the fruit mixture while stirring. Let everything cook for about 4 minutes.
- Make a gelling test and immediately pour the mass into the prepared glasses. Store cool and protected from the sun. Lasts about 6 months unopened. Store opened jars in the fridge and consume soon.
Ca. 40 Minuten – pro TL (10 g): ca. 32 kcal – E 0,05 g, F 0,01 g, KH 7 g
Cherry Vanilla Syrup
Ingredients for 3 bottles (500 ml each):
- 1.5 kg sour cherries
- 1 Vanillastange
- 700g brown sugar
- 50 ml sweet port wine
Preparation:
- Wash the cherries thoroughly and cut in half. Place in a large saucepan with 1 liter of water. Bring to the boil, cover and cook for about 25 minutes.
- Halve the vanilla bean lengthwise. scrape out pith.
- Strain the cherries through a fine sieve into a large saucepan. Add vanilla bean and pulp. Gradually stir in the sugar. Bring the cherry juice to the boil and let it boil down for about 30 minutes.
- Thoroughly clean bottles with screw caps and rinse with hot water. Stir the port wine into the hot syrup. Immediately fill the bottle to the brim and seal.
- Store cool and protected from the sun. Lasts about 6 months unopened. Store opened jars in the fridge and consume soon.
That. 1 Hours – p ro 100 ml: approx. 240 kcal – E 1 g, F 0.3 g, KH 60 g
Raspberry and strawberry jam with lavender
Ingredients for 4 glasses (350 g each):
- 600 grams of strawberries
- 400 grams of raspberries
- 1/2 Bio-Citron
- 600 grams of sugar
- 1 THE Agar-Agar
- 1 tbsp lavender flowers (dried; from the pharmacy)
Preparation:
- Wash the strawberries carefully, pat dry and remove the blossoms. Chop fruit. Read raspberries. Squeeze lemon. Mix sugar well with agar-agar.
- Place strawberries in a large saucepan with raspberries, lemon juice, and lavender. Add the sugar-gelling agent mixture and mix well. Boil the fruit mixture while stirring. Let cook for about 6 minutes.
- Test the jelly (see the “Currant Orange Jelly” recipe on the left). Then immediately pour into prepared glasses. Refrigerate. Lasts about 5 to 6 months unopened. Store opened jars in the fridge and consume soon.
Ca. 35 Minuten – pro TL (10 g): ca. 20 kcal – E 0,1 g, F 0,03 g, KH 5 g
Melon and apricot compote
Ingredients for 4 glasses (450 g each):
- 1 kg honeydew melon
- 1 kg ripe peaches
- 2 small cinnamon sticks
- 4 pieces of star anise
- 400 grams of sugar
Preparation:
- Halve the honeydew melon and scoop out the seeds with a tablespoon. Scoop out the flesh with a melon baller or remove the flesh from the skin and dice.
- Wash the peaches, pat dry and cut in half. Extract the stone. Place the cinnamon sticks, star anise and sugar in a large saucepan with 500ml water. Bring to the boil and cook for about 5 minutes.
- Preheat the oven to 200 degrees (convection: 180 / gas: level 4). Pour the peaches and melon into the prepared preserving jars. Pour sugar syrup over. Seal jars with rubber rings and lids.
- Place jars in a deep baking tray filled with water about 2 cm deep. Cook the compote in the oven for about 30 minutes from the moment air bubbles appear in the jars. Let cool and refrigerate. Lasts about 6 months unopened. Store opened jars in the fridge and consume soon.
That. 1 Hours – p ro 100 ml: approx. 130 kcal – E 1 g, F 0.2 g, KH 30 g
