Zizifus or as it is also called unabi (Chinese date) is one of the five most useful medicinal plants. Its healing properties help to cope with a variety of ailments, contributing to a speedy recovery. The use of fruits stimulates the work of all body systems, cleanses of toxins and improves metabolic processes.
In addition to valuable properties, zizifus has a pleasant original taste. Berries can be consumed both fresh and harvested from them indispensable useful supplies for the winter. Among those are appetizing jam, the recipes of which we offer below in various variations.
How to cook jam from Crimean zisfus - recipe
Ingredients:
- ziziphus - 1,7 kg;
- granulated sugar - 1.2 kg;
- citric acid - 25 g;
- purified water - 750 ml.
Preparation
- The Crimean zizifus is better used for freshly harvested jam. Berries pre-rinse, puncture with a fork and pour boiling sugar syrup for about twelve hours. To prepare the latter, we combine the purified water, sugar and citric acid in the pan and heat the components with frequent stirring until all sweet and acidic crystals are dissolved and intense boiling.
- After a while, the zizifus with the syrup is placed on the cooking plate of the plate and heated with periodic stirring until boiling. At this stage, we subtract the heat to a minimum and cook the treat, periodically mixing, thirty-forty minutes or until the desired density.
- Hot pack jam from the ziphifus on sterile jars, we seal them tightly and put the bottom up under the warm plaid until completely cooled.
How to boil jam from a ziphuis - recipe with lemon and cinnamon
Ingredients:
- zizifus - 995 g;
- granulated sugar - 795 g;
- lemon - 160 g;
- Ground cinnamon - a generous pinch;
- purified water - 490 ml.
Preparation
- In this case, the washed fruits of the ziphifus are pierced with a fork and in small portions blanched for four minutes in boiling water. After that, we put the berries in a jar of jam and fill it with boiling sugar syrup. To make it, simply mix the purified water and sugar and heat the mixture until the sweet crystals are boiled and dissolved.
- After the zyzifus is standing in the syrup and infused, after about ten hours, put the container with the preform on the stove and warm it up, stirring occasionally, to a boil. Cook the treat for fifteen minutes and let it cool down.
- We heat the jam again, let it boil for the same time, and let it cool again.
- The last time we cook the billet to the desired density, adding lemon juice and a pinch of cinnamon in the process.
- We pour out the delicacy on sterile vessels, we seal them with caplets boiled for five minutes, turn it upside down and thoroughly wrap it up until it cools down and naturally self-sterilizes.
How to prepare jam from jazz with honey for the winter?
Ingredients:
- ziziphus - 750 g;
- granulated sugar - 320 g;
- honey - 170 g;
- purified water - 395 ml.
Preparation
- To prepare a tasty and useful jam for this recipe, ziziphus is rinsed, pinched with a fork and placed in a jam for cooking jam.
- From sugar and water boil sugar syrup and boiling pour out to berries. Leave the workpiece for seven to ten hours to impregnate, then put it on the stove, let it boil and boil for three minutes.
- After this, let the mixture cool down and stand for seven hours, after which cook after boiling for five minutes and then leave to cool.
- Now add honey, boil the delicacy to the desired density and lay out hot on sterile jars. After capping the containers, let them cool down under the "coat".