English
Deutsch
español
français
italiano
-
Newest
Light salmon roll
Omelette with cherry tomatoes and cheese
Rice sponge cake
Spaghetti with shrimps in creamy garlic sauce
Cabbage with champignons
Beef Stroganoff with Mushrooms and Cream
Apricot and gooseberry jam
The combination of sunny apricot and amber gooseberry is already picturesque in itself. Since it is difficult to catch the moment of optimal ripeness of gooseberries, they are often picked while still green and sour. In this case, this is what we need, because sweet apricots are paired with gooseberries. We clean the berries from the tails, grind in a blender and use the puree to make apricot jam.
How to cook Apricot and gooseberry jam
Step 1
Cut apricots in half, remove pits.
Step 2
Warm the puree over low heat until it starts to boil and add 400 g of apricots. Increase heat to medium and bring to a boil. Boil, 3 min.
Step 3
Add 200 g of sugar and a cinnamon stick, cook for another 10-15 minutes. Add the remaining apricots and, in 2 doses, the remaining sugar. Cook with constant stirring until the apricots are comparatively soft.
Step 4
Remove the cinnamon. Pour into 2 jars. Seal, turn upside down until completely cool.
Reviews: 0
0 Overall ratingHave you already prepared this recipe? Tell what you think.
Write a review
Trending
Funchoza with chicken teriyaki
Funchoza teriyaki is a classic dish of noodles, meat, vegetables and sauce, common in Asian cuisine. It is based on glass noodles - a product made from bean or grain starch. When cooked, it becomes transparent. Funchoza has a pleasant property - the
Strudel with sauerkraut
If you think that strudel is only sweet, we advise you to plan a culinary experiment for the coming weekend. Our sauerkraut strudel is a great first introduction to a range of savory rolls: potatoes, mushrooms, fish and ham. Often such strudels serve
Tokosh, Uzbek dolma
Uzbeks also cook dolma. Only in the Uzbek version this dish is called tokosh. The difference between the Uzbek tokosh and the Caucasian dolma is that a large amount of meat broth is added to the tokosh - beef, chicken - but without the addition of to
Oatmeal Kissel Monastyrsky
An old recipe for monastic jelly - an unusual dessert with a historical flavor: this has been cooked in Rus' for centuries. It is served cold, if desired, berries and chopped fresh fruit can be added to it.