Cherry jam, How To Make Cherry Jam Easily, (Panjabidakitchen)
Recipes in this Video
Cherry jam has roots in Persian cuisine, where it is often enjoyed with bread or as a topping for desserts. Traditionally made during the summer harvest, it captures the essence of ripe cherries and is a staple in many households. Today, cherry jam is cherished globally, with variations that may include spices or other fruits, making it a versatile addition to both sweet and savory dishes.
Ingredients
- ●cherries
- ●sugar
- ●lemon juice
- ●pectin
- ●water
- ●vanilla extract
- ●salt
- ●cinnamon
Instructions
- 1Wash and pit the cherries, then chop them coarsely.
- 2Combine cherries and water in a large pot over medium heat.
- 3Cook the mixture until the cherries soften, about 10-15 minutes.
- 4Add sugar and lemon juice, stirring until dissolved.
- 5Bring the mixture to a boil, then reduce heat to medium-low.
- 6Stir in pectin and continue to cook for 5-10 minutes until thickened.
- 7Add vanilla extract, salt, and cinnamon, mixing well.
- 8Test the jam's consistency by placing a spoonful on a cold plate.
- 9If set, remove from heat; if not, cook for a few more minutes and retest.
- 10Pour the hot jam into sterilized jars, leaving some headspace.
- 11Seal the jars tightly and process in a boiling water bath for 10 minutes.
- 12Allow the jars to cool completely before storing them in a cool, dark place.
Ingredient Alternatives
sugar
Healthier: honey
Cheaper: brown sugar
Honey adds sweetness with fewer calories.
pectin
Cheaper: cornstarch
Cornstarch thickens the jam at a lower cost.
vanilla extract
Cheaper: vanilla essence
Vanilla essence provides similar flavor at a lower price.
cinnamon
Cheaper: nutmeg
Nutmeg offers a different but pleasant spice alternative.
Techniques
Equipment
Also Known As
Originating from Italy, White Sauce Pasta, or 'Pasta al Sugo Bianco', showcases the versatility of pasta paired with a creamy béchamel sauce. Traditionally enjoyed as a comforting family meal, it reflects the Italian love for simple yet flavorful dishes. Today, this dish has gained popularity worldwide, with countless variations incorporating local ingredients like vegetables or proteins.
Ingredients
- ●pasta
- ●butter
- ●all-purpose flour
- ●milk
- ●garlic
- ●onion
- ●salt
- ●black pepper
- ●parmesan cheese
- ●nutmeg
- ●fresh parsley
- ●olive oil
- ●mushrooms
- ●spinach
- ●chicken
- ●peas
Instructions
- 1Cook pasta in a large pot of salted boiling water until al dente; drain and set aside.
- 2Melt butter in a saucepan over medium heat until foamy.
- 3Add chopped onion and minced garlic; sauté until translucent, about 2-3 minutes.
- 4Stir in all-purpose flour and cook for 1-2 minutes to form a roux.
- 5Gradually whisk in milk, stirring constantly until the sauce thickens, about 5-7 minutes.
- 6Season the sauce with salt, black pepper, and a pinch of nutmeg.
- 7Add cooked pasta to the sauce, tossing to coat evenly.
- 8Stir in grated parmesan cheese until melted and creamy.
- 9Fold in sautéed mushrooms and spinach, cooking until heated through, about 2-3 minutes.
- 10Garnish with fresh parsley before serving.
Ingredient Alternatives
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated cheddar
Nutritional yeast offers a cheesy flavor with fewer calories.
all-purpose flour
Healthier: whole wheat flour
Cheaper: cornstarch
Whole wheat flour adds fiber, while cornstarch thickens without gluten.
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is healthier and adds flavor.
milk
Healthier: almond milk
Cheaper: water + cornstarch
Almond milk reduces calories, while the cornstarch thickens the sauce.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup fresh ginger, peeled and sliced thinly
- ●1/4 cup mustard oil
- ●1/4 cup lemon juice
- ●1/4 cup salt
- ●1/4 cup sugar
- ●1 tsp turmeric powder
- ●1 tsp red chili powder
- ●1 tsp cumin seeds, roasted and crushed
- ●1/2 tsp asafoetida (hing)
Instructions
- 1In a mixing bowl, combine the sliced ginger and salt. Mix well and let it sit for about 30 minutes to draw out moisture.
- 2After 30 minutes, drain any excess liquid from the ginger.
- 3In a separate bowl, mix the mustard oil, lemon juice, sugar, turmeric powder, red chili powder, cumin seeds, and asafoetida until well combined.
- 4Add the drained ginger to the spice mixture and mix thoroughly to coat the ginger evenly.
- 5Transfer the mixture to a clean, dry glass jar.
- 6Seal the jar tightly and let it sit at room temperature for 3-5 days, shaking it gently once a day to ensure even marination.
- 7After 5 days, taste the pickle. If it has reached your desired flavor, store it in the refrigerator for longer shelf life.
Equipment
Ingredients
- ●1 kg chicken, cut into pieces
- ●2 large onions, finely sliced
- ●2 tomatoes, chopped
- ●1/2 cup yogurt
- ●4 tbsp vegetable oil
- ●1 tbsp ginger-garlic paste
- ●2-3 green chilies, slit
- ●1 tsp cumin seeds
- ●1 tsp coriander powder
- ●1 tsp turmeric powder
- ●1 tsp red chili powder
- ●1 tsp garam masala
- ●Salt to taste
- ●Fresh coriander leaves for garnish
Instructions
- 1Heat oil in a large pan over medium heat.
- 2Add cumin seeds and let them splutter.
- 3Add sliced onions and sauté until golden brown.
- 4Stir in ginger-garlic paste and green chilies, cooking for another minute.
- 5Add the chicken pieces and cook until they are browned on all sides.
- 6Mix in the chopped tomatoes, coriander powder, turmeric powder, red chili powder, and salt.
- 7Cover and cook for about 15 minutes, stirring occasionally.
- 8Add yogurt and mix well, cooking for another 10 minutes until the chicken is tender.
- 9Sprinkle garam masala over the chicken and stir to combine.
- 10Garnish with fresh coriander leaves before serving.
Equipment
Ingredients
- ●500 grams bitter gourd (karela)
- ●2 tablespoons salt
- ●1 teaspoon turmeric powder
- ●1 tablespoon red chili powder
- ●1 tablespoon mustard seeds
- ●1 tablespoon fenugreek seeds
- ●1/2 teaspoon asafoetida (hing)
- ●1/2 cup mustard oil
- ●1 tablespoon vinegar
- ●1 tablespoon sugar
Instructions
- 1Wash the bitter gourds thoroughly and slice them thinly.
- 2Sprinkle salt over the sliced bitter gourds and let them sit for about 30 minutes to draw out excess moisture.
- 3After 30 minutes, rinse the bitter gourds under cold water and drain well.
- 4In a pan, dry roast the mustard seeds and fenugreek seeds until fragrant, then grind them into a coarse powder.
- 5In a mixing bowl, combine the drained bitter gourds, turmeric powder, red chili powder, ground mustard and fenugreek, asafoetida, vinegar, and sugar. Mix well to coat the bitter gourds evenly.
- 6Heat mustard oil in a pan until it reaches smoking point, then let it cool slightly before pouring it over the bitter gourd mixture.
- 7Mix everything thoroughly to ensure the bitter gourds are well coated with the spices and oil.
- 8Transfer the mixture into a clean, dry glass jar and seal it tightly.
- 9Let the pickle sit at room temperature for 3-4 days, shaking the jar gently each day to mix the contents.
- 10After 4 days, the pickle is ready to be consumed. Store it in the refrigerator for longer shelf life.
Equipment
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