Jam "Oriental Bazaar"

Description

I like Oriental sweets, going crazy from the smell of spices, so was born the recipe for this flavorful jam. It prepares three types of fruit: pear, Apple and hawthorn, with the addition of Oriental spices. The recipe is dedicate to our birthday girl - Natasha (Kuss).

Ingredients

Apple

600 g
Pear

600 g
Hawthorn

1 kg
Sugar

600 g
Orange

2 piece
Cinnamon

1 tsp
Ginger

1 tsp
Nutmeg

0.25 tsp
Cardamom

1 piece
Carnation

0.25 tsp
Star anise

1 piece
Nuts

250 g
Almonds

1 handful

Cooking

Apples and pears, wash, remove core with seeds and grind the easy way. I milled into the bowl of a blender. Spread puree apples and pears in the bowl multivarki, turn on the "desert" time of 30 minutes.

Orange to wash and chop, add to mashed potatoes.

Hawthorn wash, remove the stalk, put them in a pot of suitable size, pour a glass of water and simmer on a slow fire until tender.

Hawthorn still hot to wipe through a sieve to get rid of the bones.

Mix mashed potatoes from the slow cooker and hawthorn in a separate container, add sugar and break all immersion blender until smooth. Then return to slow cooker and continue the boiling in the same mode, stirring every 10 minutes, so as not burnt. The valve on the lid removable at the time of boiling to come out steam. Beware, our jam insidiously spits. In any case, covered the hole with a sieve.

Nuts to touch and can be ignited in the pan for better disclosure of taste, at the same time to remove then peeled the shell. Then don't grind very finely. In my opinion, it would be enough to roll with a rolling pin, but what's done is done. You can increase the number of nuts to be even tastier, as well as choose others, hazelnuts or pine, for example.

Pour the nuts into the bowl multivarki.

Add the spices, stir and continue cooking another 15-20 minutes, not forgetting to follow, so as not to burn. Index of readiness is the rapid formation of the crust on the spoon which stirred the jam, as well as the density and ability to hold the shape.

While still hot pack in sterilized and completely dry banks. And only after complete cooling and crust formation on the surface of the jam, close or nylon screw-on lids. Stored at room temperature. This thick jam, you can stuff pies and tarts, it's not gonna leak.

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