Citrus limon jam

CITRUS LIMON JAM

Ingredients

14 -16 large citrus limon

3 kg sugar,

2 glasses of water

Instructions

Scour the surface of the citrus limon with a thin knife.

Gently remove their yellow peel.

Put the cleaned fruits whole in a large pot. Cover them with water.

Put the pot over high heat and boil them for 15 minutes.

Remove the pot from heat. Drain the boiling water and put clean.

Leave them overnight in the water.

The next day, drain this water and put clean.

Boil the citrus limon again for 10 minutes.

Remove the pot from heat and drain the boiling water. Put clean water in the pot.

The next day, drain this water and put clean.

Boil the citrus limon for 10 minutes again.

Drain cooked fruits and rinse well.

Let the fruit to cool and cut into eight pieces each.

Carefully remove the seeds from each piece and toss them.

Put in a large pot two glasses of water and 3 kilos of sugar and stir.

Put the pot over medium heat.

Let the syrup to boil for 5-6 minutes.

Stir in the syrup the pieces of the boiled citrus limon.

Stir from time to time.

Reduce heat and let it simmer.

Stir often and watch that it won’t stick.

When the syrup thickens, turn off the heat.

Let the jam into the pot all night to produce all its fluids.

The next morning boil the sweet again, over very low heat, for about ten minutes, stirring constantly.

Let the jam cool a bit.

Put in the oven the jars and their lids.

Heat up these to 100 C degrees.

It is necessary to heat the jars before filling them.

Fill up the hot jars with hot sweet.

Close the jars well and turn them upside down on a table.

Let them there to cool completely.

Store them in a dark, cool place.

This sweet will help you to overcome a cold of the flu.

                                        

                                                                                                                                                                   

Spinach pie with cumin

SPINACH PIE WITH CUMIN

This is a big dose. Use a pan with dimensions 31CH41CH6 cm.

Filling

Ingredients

2 kilos fresh gross spinach

1 bunch dill

1 bunch spring onions

400 grams feta cheese

80 grams olive oil

1/2 teaspoon ground cumin

Ingredients for the sheet

250 grams margarine cold from the freezer

1 glass of iced water

400 grams of flour + flour for opening the sheet

Instructions

Filling

Clean the spinach. Take away the outer dry leaves and toss them.

Cut the stem of the leaves one cm above the roots and toss them.

Fill with water a basin and put the spinach in it.

Wash the spinach with your hands moving them vigorously from left to tight.

Take the spinach off the basin and put it in a pan.

Wash the basin well and fill it with clean water again.

Repeat this step three more times.  

Clean and wash the onions and dill.

Put the oil in a pan and place the pan over medium heat.

Mince into the pan the onions and dill.

Stir them frequent until they are soft and tender.

Add the spinach, cut into pieces.

Leave it uncovered to boil until it absorbs almost all liquids.

Turn off the heat and put the crumbled feta into the pot.

Add cumin and mix.

Try the stuffing. If it seems to you tasteless add more feta.

How to make the sheet

Put the margarine for at least one hour in the freezer.
Take the freezing margarine and grate it with a tomato grater in a bowl.

Add water and flour and knead all ingredients together.
Leave the dough in a warm place to rest for half an hour.

Divide the dough into two parts.

With each piece of dough open a large sheet for your pan.

With a brush coat the pan with oil and sprinkle it with flour.

Turn the pan and pat it, to drop the excessive flour.

Place one sheet in the bottom of the pan.

Put the filling over it and spread it evenly everywhere.

Cover the filling with the other sheet.

Smear the sheet top with a little oil.

With a sharp knife carve the surface of the pie into portions.

Put the pie in the oven on the first rack from the bottom.

Bake at 175 degrees Celsius for 50-60 minutes.

Sour cherry jam

SOUR CHERRY JAM

Ingredients

1kg sour cherry washed and purified from the seeds

1kg sugar

Instructions

Put the cherries in a pot and pour over the sugar.

Stir well so the sugar goes in all the fruits.

Leave the pot overnight without refrigeration.

The sugar hardens the sour cherries and they remain whole and don’t dissolve by boiling.

The next morning put the pot over medium heat.

Do not put any water in the pot, because as the cherries warms up they produce a lot of liquids.

When the cherries start boiling, foam forms on the top of them.

With a spoon ladle remove the foam and toss it.

Stir often the boiling fruits to prevent sticking.

When the syrup starts to thicken, the jam needs frequent monitoring and more shuffling.

When the sweet is almost ready, it start to form many small bubbles.

Once you see the bubbles, take the pan off the heat.

Let the jam all night into the pot to see if it produces more liquids.

Put a tea spoon of the fruit in a small plate to see if it is thick enough.

The next morning boil the jam 10 more min over very low heat, stirring constantly.

Remove the jam from the heat and leave it to cool a bit.

Put the jars and their lids, in which you intend to store the jam, in the oven.

Heat them up to 100 C degrees.

Fill up the hot jars with the hot jam. Close them with their lids and turn them upside down on a table.

Don’t move until completely cool.

Store them in a dark and cold place or in the refrigerator.

Tangerine or mantarin jam

TANGERIN OR MANDARIN JAM

Ingredients

1 kilo tangerines

1 kilo sugar

Instructions

You can use mandarins or tangerines or various kinds mixed.

Wash the fruits and put them whole in a deep pot. Cover them with water.

Place the pot over high heat and boil until tender.

Remove the pot from the heat.

Strain tangerines thru a sieve to pour the water in which they boiled.

Rinse them with clean water.

Put tangerines back in the pot and fill it with clean water.

Let tangerines in the water all night.

The next morning strain them again.

Fill the pot with clean water and put the fruits in it. Boil them again for 10 minutes.

Strain a second time the tangerines.

Wash them with cold water and leave them to cool.

Cut each tangerine in the middle.

Carefully clean each piece and remove all the seeds it has.

Puree the boiled and cleaned tangerines in blender.

Measure with a cup the puree of tangerine.

If you have 5 cups tangerine puree, put in a pot 5 cups sugar and 1 cup of water.

Put the pot over medium heat and stir.

Let the syrup boil until the sugar dissolves.

Boil the syrup for 3 more minutes and put the tangerine puree in the pot.  

Boil the jam over low heat and stir frequently.

If the heat is high, the jam will stick immediately.

Take a TB of jam and put it on a small plate. Leave it to cool.

If you see that it has thickened enough, remove the jam from the heat.

Leave the jam all night in the pot.

The next day boil over very low heat the jam to thicken it further. You must stir constantly.

Let jam cool a bit before putting it in the jars.

Place the jars uncovered and their lids in the oven.

Warn them at 100 degrees Celsius.

Fill the hot jars with hot jam, close them carefully with their lids and turn them upside down.

Leave them on a horizontal surface to cool completely.

You can store the jars in a cool place.

If you have a big family you probably should multiply the recipe to make bigger quantity.