Recipes for jam and syrup from edible plants: Elderflower and Berries, Cherry Plum, Yellow Dogwood and Quince. Make your own jam and syrup in simple steps. With the Cherry Plum, Yellow Dogwood and Quince two birds (jam and syrup) with one stone. Also ?? facts ?? about jam and syrup and about the benefits of natural jam and syrup. Homemade jams and syrups from fruits of nature are not only much cheaper, but also healthier.
Natural recipes for jams and syrups
Delicious jams and syrups can be made from blossoms and fruits, which can be found in nature. Some examples of recipes are listed below.
Elderflower syrup
- Clean bucket well;
- Fill the bucket with Elderflower;
- Put 3 liters of boiled water in a bucket;
- Bugs that come up, take out of bucket;
- Pour 3 liters of sugar into a bucket;
- Add about ½ our citric acid (available from Drugstore);
- Put about ½ lemon in a bucket;
- Stir well;
- Attach a wet tea towel to the bucket with string;
- Leave it for 3 nights;
- Stir every day;
- Clean closable glass bottles and caps with hot water and soda;
- Rinse bottles and caps well with hot water;
- On the 3rd day, sift elderflower and put it in bottles with a funnel;
- Put on caps;
- Let bottles stand upside down for 5 minutes to seal properly.
Cherry plum jam and syrup
- Remove cherry plums with worms in between (the plums will look a bit glassy);
- Wash the plums with cold water;
- Put plums with plenty of water in a large pan (for example pasta pan);
- Cook plums until skins and pits loosen;
- Pour the plums with adhering liquid through a colander with a large pan underneath;
- Discard the seeds and adhering peels;
- Now throw the plums with adhering liquid through a sieve with small holes;
- Put juice and purée in separate pans;
- Bring juice and purée to the boil;
- Add sugar to taste (for example 1: 1);
- Stir well;
- Meanwhile put sealable bottles, jars and the caps in hot water with soda in the sink;
- Rinse bottles, jars and caps with hot water;
- Let the juice and puree boil to thicken a little more;
- Stir well;
- If necessary, scoop foam out of pans with a large vegetable spoon with holes or a slotted spoon;
- Put juice and puree in bottles and jars;
- Put on caps;
- Let bottles and jars stand upside down for 5 minutes to seal properly.
Quince jam
- Get rid of unsightly spots on pears;
- Divide in half or quarters and remove loose seeds;
- Wash pear pieces;
- Put pears in pan and add a little water;
- Cook until pieces of pear are soft and the seeds loosen
- Throw Quinces with adhering liquid through a sieve with ‘large’ holes;
- Collect the pulp in a large pan;
- If necessary, keep the rest for syrup (see heading ‘Syrup van Quince’);
- Bring the sauce to the boil again;
- Add sugar to taste (for example 1: 1);
- Stir well;
- Meanwhile place sealable glass jars and caps in hot water with soda in the sink;
- Rinse pots and caps with hot water;
- Let pear puree boil again to thicken a bit;
- Stir well;
- Put puree in jars;
- Put on caps;
- Let pots stand upside down for 5 minutes to seal properly;
Or:
- Get rid of unsightly spots on pears;
- Remove core with apple corer;
- Cut in half or quarters and remove other loose seeds;
- Points 3 to 18 first recipe Quince jam.
Quince syrup
- Bring the rest (see heading ‘Jam van Quince’, point 8) to a boil with some water;
- Add sugar to taste (for example 1: 1);
- Stir well;
- In the meantime, place sealable glass bottles and caps in hot water with soda in the sink;
- Rinse pots and caps with hot water;
- Let the juice boil again to thicken a little more;
- Stir well;
- If necessary, scoop foam out of pans with a large vegetable spoon with holes or a slotted spoon;
- Bottled juice;
- Put on caps;
- Let bottles stand upside down for 5 minutes to seal properly.
Jam from elderberries
- Put elderberries in a large, high pan;
- Add a layer of water;
- Cook until berries are soft;
- Throw elderberries with adhering liquid through a sieve with small holes;
- Collect juice in a large pan;
- Bring to a boil again;
- Add sugar to taste (for example 1: 1);
- Stir well;
- Meanwhile place sealable glass jars and caps in hot water with soda in the sink;
- Rinse pots and caps with hot water;
- Let the juice boil to thicken a little more;
- Stir well;
- If necessary, scoop foam out of pans with a large vegetable spoon with holes or a slotted spoon;
- Put jam in jars;
- Put on caps;
- Let pots stand upside down for 5 minutes for a good seal.
Elderberry syrup
- Put elderberries in a large, high pan;
- Add plenty of water;
- Cook until berries are soft;
- Throw elderberries with adhering liquid through a sieve with small holes;
- Collect juice in a large pan;
- Bring to the boil again;
- Add sugar to taste (for example 1: 1);
- Stir well;
- In the meantime, place sealable glass bottles and caps in hot water with soda in the sink;
- Rinse bottles and caps with hot water;
- Let the juice boil to thicken a bit more;
- Stir well;
- If necessary, scoop foam out of pans with a large vegetable spoon with holes or a slotted spoon;
- Put juice in bottles;
- Put on caps;
- Let bottles stand upside down for 5 minutes to seal properly.
Facts about jam and syrup from fruits of edible plants from nature
- Jam can also be made from, for example, Yellow Dogwood, Rowan berries, Hawthorn berries, Medlars and Sourberries. Recipe, see Elderberry jam;
- Rowan jam is very healthy, but remains sour;
- Elderberries combine well with apples;
- Combining the fruits often gives a special and tasty result.
Benefits of Natural Jam and Syrup
Natural or home-made jams and syrups are not only much cheaper (especially compared to organic jams and syrups), but also healthier, because no colors, flavors, fragrances and preservatives have been added. You determine the amount of sugar in jam and syrup.