Guide on Winter Preparation

In the spirit of preserving the bounty of the season, let's explore some delightful recipes for watermelon, pumpkin, and apple jams.

Watermelon Jam

For those who fancy a twist on traditional sweet watermelon, consider making salty watermelon jam. The process involves using medium-ripe watermelons with firm, taut skin. After cutting them to fit snugly into a jar, they are covered with a cooled brine, leaving 2-3 cm of headspace at the top. The brine is prepared by dissolving salt, sugar, and various herbs such as hren leaves, blackcurrant leaves, dill, garlic, peppercorns, bay leaves in boiling water, cooling to room temperature, and layering at the bottom of sterilized jars. The jars are then filled with the watermelon pieces and the brine, and left to ferment for 2-3 weeks. During fermentation, bubbles rising to the surface are a normal process. After the fermentation period, the readiness of the salty watermelons is checked by ensuring they are sufficiently salted and the brine has become clear.

Pumpkin Jam

Pumpkin jam is a warm and comforting treat. To make it, use a sweet variety of pumpkin, sugar, water, spices like cinnamon, ginger, nutmeg, cloves or vanilla, and lemon juice. Cook the pumpkin until tender, then simmer with the other ingredients until the mixture thickens. This jam can be used as a spread, filling for pies, or enjoyed with tea.

Watermelon Rind Jam

Watermelon rind jam is a surprising and delicious way to use every part of the watermelon. The white part of 1 kg of watermelon rinds is simmered with 1 kg of sugar, 500 ml of water, the zest and juice of 1 lemon, and 2 cinnamon sticks. The prepared watermelon rinds are soaked in cold water for 2-3 hours to remove excess bitterness before cooking. The readiness of the jam is tested by dripping a little onto a cold plate - if the drop doesn't spread, the jam is ready.

Apple Jam

Apple jam is a classic and easy-to-make preserve. Ripe apples, sugar, and water are the main ingredients. The standard ratio of apples to sugar is 1:1 or 1:1.5. Apples contain natural pectin, so no thickener is required. The jam is cooked over low heat and stirred constantly to prevent burning. For an enhanced aroma, cinnamon and vanilla can be added during cooking.

Plum Jam

Plum jam is another delightful preserve. Dark plum varieties are cooked with sugar to the desired consistency. The standard ratio of plums without stones to sugar for plum jam is 1:1. After cooking, the jam is ready when it reaches the setting point, which can be tested by dripping a little onto a cold plate - if the drop doesn't spread, the jam is ready.

Tomato Preserves

Tomatoes can be preserved in their own juice with or without vinegar. Unfortunately, specific recipe details for tomato preserves with acetic acid and without acetic acid were not identified in the provided search results.

As the harvest season comes to a close, these recipes offer a delightful way to preserve the flavours of the season for enjoyment all year round. Happy preserving!