Unusual jam: interesting recipes for pomegranate, eggplant, barberry, garlic, kumquat, sorrel, cabbage desserts

Sweets for the winter from unusual ingredients

Homemade confiture can be very different – made from unexpected ingredients or from traditional berries, but with the addition of unusual ingredients. Varenitsa can be cooked from vegetables and nettles, mushrooms and even exotic chestnuts and dates. Such sweets can be not only healthy, but also incredibly tasty.

Video “Kumquat Jam Recipe”

In this video you will learn how to make delicious kumquat jam.

Unusual recipes

There are many interesting and unusual jam recipes from unexpected products. The most common are recipes from vegetables, such as cabbage and even garlic. Some desserts are so unusual that you need to dare to try them, but the result will exceed all expectations. The main difference between vegetable confitures is the absence of natural sourness, therefore, acid must be added during the cooking process.

Let’s look at the most interesting jam recipes from unexpected ingredients.

From pomegranates

To prepare treats you will need:

• 1 kg of pomegranate seeds;
• 3 kg of granulated sugar;
• 3 liters of pomegranate juice;
• juice of half a lemon;
• half a glass of almonds.

Pour pomegranate juice into a saucepan, add sugar and put on fire. After boiling, reduce the heat and continue to cook for another half an hour. Now set the pan aside and let the syrup cool to room temperature. This procedure must be repeated twice more, add pomegranate seeds and lemon juice to the syrup, boil again. Now add pre-washed almonds, put on fire again and cook for 15 minutes after boiling. The finished jam is poured into prepared jars and corked.

from eggplant

For this recipe, you need to cook the following products:

• 0,5 kg eggplant;
• 400 grams of sugar;
• 0,5 lemon;
• 100 ml of water;
• 100 g dark chocolate;
• 20 g fresh ginger.

All products are thoroughly washed and dried, peeled. We cut the vegetables into small cubes, rub the ginger on a fine grater. Pour sugar into a saucepan and pour water, heat until completely dissolved. As soon as the syrup boils, put chopped eggplant and ginger into it, bring to a boil and cook over low heat for 60 minutes, stirring the jam well from time to time. About 5 minutes before the end of cooking, lemon juice must be added to the mixture.

Beat the whole mass with a blender and put it on a slow fire again, add the chocolate and stir until the latter dissolves. We lay out the finished product in jars and roll it up.

From barberry

For our latitudes, barberry jam is a real exotic. It turns out thick, with a rich taste and a huge amount of vitamins.

Prepare the following foods:

• 1 cup (200 ml) water;
• 3 cup of sugar;
• 2 glasses of barberry.

The berries are carefully sorted and washed, poured into a saucepan and poured with water, brought to a boil. Then add sugar, stir and leave until boiling. After that, boil for several minutes, remove from heat and leave to cool for several hours. Repeat the procedure twice more, after which the jam is poured into sterilized jars. From the indicated amount of products, about 600 ml of finished goodies should be obtained.

from kumquat

Kumquat, or kinkan is good not only in the form of candied fruits – it makes excellent and very fragrant jam.

To prepare you will need:

• 1 kg of kumquats;
• 1 kg of granulated sugar;
• 300 ml water.

Wash and sort citrus fruits, add sugar and pour water. We put on fire and cook after boiling for about 20 minutes. Turn off the gas and leave the mixture to cool. Put it back on the stove, bring to a boil and cook for another 10 minutes. Once again, cool and boil again, this time only 5 minutes. Pour hot confiture into jars and seal.

from garlic

One of the most unusual varieties of jam. If you decide to cook it, the result will surprise you.

You will need:

• 0,5 l red semi-dry wine;
• 4 heads of medium-sized garlic;
• grated zest of 1 orange and 1 lemon;
• 200 g brown sugar.

We prepare syrup from sugar and wine, bring to a boil, put pre-peeled and washed garlic cloves into it. Add the zest and simmer over low heat until the mass is reduced by half and the garlic is soft. It is important not to digest the mass, otherwise it will turn into caramel. The finished dish is poured into jars.

As a result, you will get an original dish that can even be served as a sauce for savory dishes.

from sorrel

Let’s make a sweet treat of sour sorrel – a gourmet treat for real gourmets:

• 0,5 kg of sorrel leaves;
• 400 grams of sugar;
• 30 ml water.

Wash the greens, remove the stems, dry well and cut into thin strips. Put the leaves in a saucepan, add the rest of the ingredients and cook until thickened over low heat. You determine the exact cooking time yourself, depending on how thick the jam you want to get.

The finished product is sealed in sterilized jars.

from cabbage

For cabbage confiture, stock up on the following products:

• 1 kg of cabbage;
• 2,5 kg of granulated sugar;
• 3 tsp citric acid;
• anise in seeds to taste.

Cut the cabbage into strips and grind with 2 cups of sugar and 1 tsp. citric acid. Leave for 60 minutes until the juice appears. We prepare syrup from the remaining sugar, observing the proportion of sugar and water 2,5: 1, boil it for about 10 minutes. Squeeze the cabbage from the juice and transfer to the syrup. We mix everything thoroughly and leave to cook until cooked, not forgetting to periodically mix and remove the emerging foam. At the end of cooking, add the remaining citric acid.

Ready confiture should be viscous and thick.