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Peach jam (multicooker)

Peach jam (multicooker)

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Wash the peaches, remove the seeds, cut not very thin slices and possibly if you want you can clean the skin (I did not clean them).

Put them in the Multicooker pot, sprinkle on top of them: lemon and lime juice, lime peel (if you want lemon), vanilla essence and sugar.

Leave for about an hour to form the syrup.

Select the "Jam" function and the time is 3 hours.

When the time is up, check in a plate if it has set, leaving it to cool and if you like the consistency, put it in jars. Thread the lids well, put the jars in a pot half filled with water. From the moment it starts to boil, leave it for another 15 minutes.

Carefully remove from the pot and cover with a towel until completely cooled.

Good appetite!

The recipe was inspired by here: //retete/gem-de-piersici-36646.html

Thank you very much Ela68!

Chili Pepper Cooker

Hot pepper jam cook. We do the same with kapia peppers. 500 grams of sugar. We start by washing and cleaning hot peppers as they are the most difficult. 1 kg of hot peppers.

When a syrup is formed, add the finely chopped peppers. How to prepare the hot pepper jam recipe. Peel a squash, grate it and squeeze the juice. The peppers are washed, cut in half, cleaned of seeds and the twigs inside are carefully recommended to wear surgical gloves and do not put your hand to your nose or eyes during this operation.

Read more read reviews 21. How to prepare hot pepper jam recipe. White wine vinegar. 20 grams of salt.

Ingredients hot pepper jam recipe from the great teremia. How to prepare the hot pepper jam recipe with capsicum. 2 3 red bell peppers. The hot pepper jam has a sweet spicy taste with a strong oriental flavor and can be served not only with a steak but with almost any dish, even soup.

300 ml of red wine vinegar I had 1 hand of golden raisins. Kapia pepper jam with chili a hot sweet this time I cut the pepper wider and boiled less so that the pepper is not too boiled. If you want you can use the food processor. Cut it into smaller pieces and put it in my food processor. It doesn't crumble so well.

3 sour apples 500 grams 500 ml. How to prepare the hot pepper jam recipe. Red hot peppers 700 grams of hot pepper pulp cleaned of rib seeds and stalks 500 grams of kapia peppers. How to prepare the hot pepper jam recipe.

1 tablespoon powdered ginger. We wash the peppers and clean them of seeds and ribs so that we have a lot of patience and we cut the gloves into bigger pieces.

Plum jam at Multicooker Crock-Pot Express with pressure cooking

Autumn is full of natural goodies, apples, quinces, plums, nuts, but also the aroma of cinnamon and caramel.

We celebrate autumn in all its splendor, starting from its seemingly painted colors, to delicious and full of flavor dishes, to beautiful holidays and good thoughts.

As every year, we celebrate Crocktober and his tasty festival of healthy recipes, and I can only recommend you again, with all my heart, to make your kitchen friendly with either a slow cooker Crock-Pot or a Multicooker Crock- I can Express with pressure cooking.

Both appliances are very hardworking, very helpful in the kitchen, especially when time must be divided between many activities.

Great details and recipes can be found here & gt & gt & gt

Below I invite you to read and see how quickly and easily this plum jam is prepared at Multicooker Crock-Pot Express with pressure cooking.

Preparation of Focaccia with rosemary:

In a bowl, mix the flour with the dry yeast, sugar and salt. Add water and oil and knead a homogeneous dough, soft but non-sticky.

Put the dough in a tray (18 cm in diameter) lined with baking paper and spread it well by hand. After we have spread the dough we start to make small holes in the dough with our fingertips. Spread evenly over the olive oil, salt and dried rosemary. Let it rest a little in a warm place.

In the appliance bowl Multicooker Crock Pot put 1 cup of water and place the grill in the appliance. We put the tray with focaccia dough well wrapped in baking paper in the bowl.

Close the lid and turn it to the CLOSED position. We also close the pressure valve. Set the MANUAL program, the HIGH pressure and the cooking time to 30 minutes and then press the START / STOP key. After the cooking time has elapsed, an audible signal will sound and the appliance will automatically enter the KEEP WARM mode.

We open the steam valve with a spatula. Watch out for steam coming out! Open the lid and carefully remove the bowl from the inside. Let it cool a bit, then take out the focaccia on a grill.

In this phase the focaccia is not as red as when it is baked in the oven, but it is soft and perfectly cooked. I chose to put it in the oven for 20 minutes, at 200 degrees for a crisp red crust. Depending on your preference, opt or not for this last step.

Ingredients for Acacia jam with lemon, old recipe

  • 100 g of acacia flowers
  • a sliced ​​lemon
  • 200 ml of water
  • 1 kg of sugar

Preparation for the acacia flower jam recipe

Next you can read the written recipe or go directly to the video recipe, by clicking on this picture.

Recipe video

We shake the acacia flowers, then we put the pieces of the stem aside & ndash in the video recipe you can see how easy this is to do.

We put the sugar in a pan, I recommend one as thick as possible (I use a cast iron one), we pour water over it.

We will make the syrup first.

Turn on the heat and mix the sugar with the water, so that it does not burn.

We also add the lemon, I kept half of it because I will squeeze only the juice from it.

We continue to mix, so that the sugar does not stick. It immediately begins to dissolve.

Acacia jam with lemon, old recipe

When the syrup boils, remove the lemon slices. I left only half of them, he doesn't want the taste of lemon peel to cover the taste of acacia. Also now we collect the foam from above.

Squeeze the other half of the lemon.

Pour the acacia flowers over the sugar syrup. Mix well.

Tips from Gina Bradea

With a clean sponge, wipe the edges of the pan, this way the sugar will not caramelize, and the jam will have a beautiful color.

We continue to mix, the syrup will thin. Boil the flowers for 5 minutes, that's enough.

Turn off the heat and stir, the syrup should be fluid.

Let everything cool, cover the pot with a napkin. It is ideal to leave it overnight.

The next day, we boil the jam again. It is ideal to boil it for another 5 minutes

If the syrup is too thick, add a little boiling water. If it is too fluid, boil a little more.

We prepare the jars in which we will put the jam, it is good to sterilize them before, in the oven.

We pour the acacia flower jam into jars.

How good it looks! It's like honey, fluid and aromatic, with the taste of acacia honey or walnut or rose jam.

Tips from Gina Bradea

It is good to put a tray or a metal bowl under the jars. In this way the thermal shock is attenuated. The jam is poured hot into jars and does not require sterilization.

Acacia jam with lemon, old recipe

Wipe the jars, label them and go to the pantry.

Hm & hellipma think of a cake and use acacia jam & # 128578

Flavor in dishes

Today we celebrate 13 years of marriage and we could not let this event pass without preparing a cake. I want to be healthy, united and to raise our princesses beautifully.

- for countertop:
150 g butter
100 g dark chocolate 50% cocoa
3 large eggs
50 ml cream
50 ml milk
100 g sugar
80 g flour
50 g ground nuts
1/2 teaspoon cinnamon
20 g cocoa
1 pinch of salt
1 teaspoon vanilla essence

-for creams:
500ml liquid cream
250 g mascarpone
120 g ground sugar
500g frozen raspberries
1borcan peach compote
20 g gelatin + 100 ml water

-for icing:
50g dark chocolate
50ml liquid cream

-for decoration:
150 ml liquid cream
2 tablespoons sugar

Melt the chocolate together with the butter over low heat. Mix to homogenize the composition.

Put the raspberries in a bowl with 3 tablespoons of sugar and simmer for 10 minutes,

then crush it with a fork and strain it to get rid of the seeds and let it cool completely.

Mix the liquid cream with the ground sugar then add mascarpone and mix. Divide the composition into 2 pots, keeping more in a bowl. Add 250 g of the cooled raspberry sauce over this composition and mix. If you find the composition too sour, you can add more sugar.

Pass 250g peaches with the vertical blender.

Add the fruit puree to the bowl with less mascarpone cream and mix.

Cut 2 peach halves into cubes and add them over the cream and mix gently.

Hydrate 10g gelatin in 50 ml of cold water for 10 minutes, then heat it on a steam bath and mix gently until smooth. Let it cool a bit and mix it with peach cream.

After the countertop has cooled completely cut it in half horizontally and place one of the countertops on the tray inside a ring, pour the peach cream and place the second countertop on top, then pour the raspberry cream (keeping 150g to cover the cake ) and level. Leave the cake in the fridge for 2-3 hours or overnight.

I bought some peaches at a promotional price and now I'm enjoying a royal cake. It took me less than an hour.

We present you a delicious recipe for a very fluffy and airy peach cake. & # 8220Peach cake & # 8221 is made from affordable and inexpensive ingredients, is extremely fragrant and sweet, with a tender texture and refined taste. Pamper yourself this summer with a fine and fragrant dessert!

Peach cake


-1 teaspoon of baking powder


1. Cut the peaches into slices, dividing the fruit into 4-6 parts depending on the size.

2. Beat the eggs and gradually add the sugar. Add a pinch of vanilla.

3. Sift the flour and mix it with the baking powder.

4. Combine flour and egg mass, stirring carefully from bottom to top. The consistency of the dough should be similar to that of dense cream. Add more flour, if necessary.

5. Grease a baking tin (or multicooker dish) with butter and pour the dough. Then place the peaches, lightly pressing each slice with your finger.

6. Bake the cake in the preheated oven at 170 degrees for 40-50 minutes or in the multicooker on the & # 8220Baking & # 8221 program for 60 minutes.

7. Allow the cake to cool slightly in the form, then take it out on a plate and sprinkle it with powdered sugar.

Garden Peach Jam

Garden peach jam. Peach jam recipes recipes preserves jams. Rogue bag in jam jam. Last Sunday when I was picking corn I gathered and some peaches from the garden are fragrant fragrant a madness today it's their turn to jam them but I thought. First we pick the peaches if we have where I had them and this year they grew very nice, we peel the peaches from the shell and cut them into thick slices, we put them in the casks, we add the sugar, we mix well and we leave the juice for about 2 hours and then we place the cashews on fire with medium flame and let it boil from time to time take the foam formed let it decrease as we consider we have not decreased as for.

Search results for peach jam recipes. So the total cooking time will not be more than 30 minutes for this jam, the raisin process takes longer, but here you just leave it on the table with the jam and you have nothing to do with it. I also tested it with some semolina croquettes with fried milk recipe here. A wonderful golden yellow sweet very fine and very fragrant I recommend the recipe.

1 kg of well-cooked peaches 1 kg of sugar juice from 1 lemon. Peach jam recipes. I think I have jam from almost all possible fruits, that is to say better from those that I don't give money and I take from the garden, I bought the peaches in the garden, I only read from the continuation. Peaches from the garden I was at home in Tulcea last weekend and I picked many many juicy and sweet fluffy peaches from the extra full peach from the garden and I made a round of compote and I ate until I didn't know about myself.

In order for this peach jam to come out, and not only do I usually apply the boiling method for 5 to 10 minutes, but for 3 to 4 days. The other day a lady asked me to give her the recipe for peach jam that I served for breakfast in the restaurant of the hotel where I work. Peach jam recipes. The fruit is washed, peeled, cut in half and.

Choose ripe but strong and healthy peaches. Although I didn't always like jam, I still remember the untouched jam jars in my parents' pantry and my mom trying to convince me to eat a slice of summer sweet bread that had just begun. I woke up crazy to make jam. canned gem etc. Since then I said that the next recipe will clearly be the peach jam that we make at home without preservatives or you wonder what gels are left for the production of preserves and pickles. If you are a fan of peaches and want to preserve them for the winter, here are 2 more good recipes.

I had some peaches from the country and I made a jam. Search results for peach jam recipes. 1 kg peeled peaches and seeds 1 kg sugar 800 ml water 2 3 lemon slices preparation.

Strawberry jam & # 8211 the easiest way to prepare & # 8230 I boiled it and forgot about worries!

We present you a recipe for delicious strawberry jam. It is very easy to prepare with the multifunction oven. The sweet taste of this dessert has been known to us since childhood. Nowadays, the process of preparing and boiling jam is much simpler, especially if you have a multifunctional oven. Enjoy your loved ones with a delight as sweet as in childhood.


Method of preparation

1. Remove the stalks from the strawberries. Wash the fruit.

2. Arrange the fruit in the bowl of the multi-purpose oven. Add sugar and water. Set the oven to simmer for 60 minutes.

3. Pour the hot jam into the jars and close them with lids. Turn the jars upside down and let the jam cool. If desired, pour a little jam into a small bowl and let it cool. This way, you will try it with your favorite tea on the same day.


  1. Vudogis

    I can suggest to come on a site where there are many articles on a theme interesting you.

  2. Kahn

    And not so happens))))

  3. Tally

    It is good idea.

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