Most housewives are used to making sweet preparations for the winter from berries or fruits. But for those who prefer original offers, they will like cucumber jam. It does not have a characteristic cucumber flavor, which among residents of the countries of the former USSR is associated exclusively with salty preservation.
Instead, an unusual version will please with a pleasant texture, original aftertaste and will be the honored guest of every noisy feast.
Cucumber “wisdom”
Homeland of this vegetable is called India. Locals began to use this gift of nature about eight thousand years ago. Over time, other nations appreciated the freshness and benefits of cucumbers, which resulted in the spread of culture in other territories.
Despite its Indian origin, its name comes from Greek. Literally translated, it means “unripe.” Such a strange name is explained by the fact that it is practically the only representative of a vegetable garden that is eaten by the unripe, that is, green.
The main secret weapon of the vegetable is a high fiber content, which contributes to the effective cleaning of the body of accumulated toxins. It also helps to get rid of cholesterol residues, which usually provokes serious diseases of the circulatory system.
An additional advantage is the general rejuvenation of the body that occurs at the cellular level. No wonder that cucumber often becomes the main component of various cosmetic means 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 in the diet a storehouse of youth conveniently according to the season. But what to do in the winter, when you can enjoy only salted canned billet, or foreign cucumbers with the addition of chemical components? The best solution would be a special jam, the recipe is very simple.
Classic recipe
There are many different variations of the preparation of an unusual delicacy. Some of them undergo changes in the hands of skilled cooks. On the basic version it is accepted to call the proposal with gherkins. They will need to take the principle of “1: 1” with sugar.
Additionally, you need water, as well as a pinch of salt, a few fresh cabbage leaves. As an acute accent, 25 grams of ginger root and several medium lemons are taken.
Instructions for step by step preparation is as follows:
- First you need to sort out the harvest. 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 washing. If you miss the earth spots, then there is a high risk of introducing pathogen botulism.
- Purified gherkins are sent to a pre-created brine based on water, salt and cabbage leaves.
- In this position, the billet should stand for about four days until they turn yellow.
- After yellowing, the solution is poured into a saucepan and sent to boil.
- Immediately after boiling, the gherkins are again poured with brine, and give a good brew.
- The boiling procedure followed by pouring is repeated until the cucumbers regain their usual yellow color.
- As soon as the desired result is achieved, the semi-finished products are filled with cold water, remaining in this position for about three days.
- It remains to prepare the syrup. This will require a kilo of sugar and a half cup of water (detailed calculations are based on the number of servings). In the syrup, add the grated ginger root, ground zest of lemons and juice from citrus fruits.
- Gherkins are shifted to the syrup for a period of a day, after which the liquid is drained clean.
Further, the algorithm provides for the usual procedure of cooking jam. For sweets, sugar is added during boiling at the rate of 600 g per 400 g gherkins. Here it is important to remember that boiling should be done twice until the mass completely thickens.
Decompose the resulting mass need to sterilized banks and roll up.
With the addition of cinnamon
There is a more exotic option, providing for a spicy fill. Instead of a pair of lemons and ginger, the upgraded syrup provides only one lemon. You should also add one orange, several pieces of cloves, one vanilla and cinnamon chopped stick. The rate of spices can be adjusted at your discretion.
It remains only to cut the harvested cucumbers, getting rid of the seeds, and filling them with other ingredients. Citrus fruit worth ahead divided into slices. Having connected everything, you need to give the mass a brew for an hour, and then cook for half an hour until thick. That’s it. You can start to amaze guests.