Description
When the weather is cloudy, no sun for a couple of days and absolutely love autumn rain, when foliage is still gold in the puddles reflecting the bright blue sky...in a word, when it's disgusting and uncomfortable in the house, it's time to cook bright color, taste and aroma of the jam. The use of such jams are very wide –this interesting dessert, the vitamin-medicinal blend, exotic and spicy seasoning for poultry. Try to brew it all year round in small portions.
Ingredients
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Lemon
1 piece
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Apple
2 piece
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Ginger
1 slice
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Rhubarb
4 sprig
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Chili
-
Sugar
1 cup
Cooking
Wash as the lemon rind to scalding with boiling water. Rhubarb and ginger peel, apples leave the peel. Rhubarb I came across a market by accident-it is clearly the lowest of the low in this year. Jam can be cooked without it, I do it in the winter. The apples I take hard, I like it when they jam tight, and therefore not clean. But it's a matter of taste.
Thin slices chop the rhubarb and place in a glass bowl for the microwave. Even thinner-petals –sliced ginger. To pritrusit a little sugar.
Cut with a peeler layer of lemon peel and slice it into strips. The lemon completely clean of all film and pulp into large. I had tolstokorov loose lemon and just took pictures of crumbling flesh with a knife. Put in a bowl and pritrusit sugar.
Apples cut into small cubes and add to a bowl, pour the remnants of sugar and stir the contents so that the lemon juice did not give the apples to turn brown. I put sugar 200 ml, but you can add a little more.
Add the dried Chile strips or rings of fresh pepper –a little, it all depends on the spiciness of your peppers. Leave for a few hours or overnight for blowing juice.
Boil three or four doses in a microwave oven at a power of 800 W for 5 minutes. The jam should reach a boil. Then it activate and withstand 3-4 hours. The last time you can cook the jam on half power until thick.
Cool and put in clean small jars. You can just store in a cool place, but this jam usually lies too.
Very good to serve this jam with a chicken breast in an Asian style, with boiled rice and soy sauce.
Great jam goes well with green tea, transforming the tea into a small pleasure.
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