Thick jam / puree from juicy berries (fruits, vegetables) without thickeners in the microwave (for example, apricots and cherries)

[The total cooking time in the microwave was about an hour]

Thick jam / puree from juicy berries (fruits, vegetables) without thickeners in the microwave (for example, apricots and cherries)

Category: Blanks

Ingredients
Juicy berries, fruits, vegetables
in purified form	no more than 2 kg
(I have apricots and cherries)
Sugar	taste

Cooking method

• Our family is very fond of jam, even more than jam. We drink tea with him, and I also use him to make marmalade and baked goods.
• You can, of course, cook the jam on the stove in a basin. But whoever has tried this at least once knows that you cannot leave the stove during cooking. It "spits" all the time and strives to burn. Cooking jam in a microwave oven avoids these troubles. In addition, it turns out undigested, lighter, more beautiful, more aromatic and tastier than its counterpart from the stove.
• Everyone who cooked jam according to this recipe was able to make sure of this:

• Fruit (vegetable) puree or jam in the microwave (lappl1)

• And for berries, the above recipe was not very successful, since they are much juicier and, when cooked in a microwave, give a lot of juice. Therefore, you have to turn the microwave for a long time to thicken the mass. You can, of course, add thickeners such as gelfix or agar-agar. But not in all regions you can buy them. And not everyone likes the taste of thickeners. In addition, it is problematic to use such a jam in baking - it spreads.
• So I decided to change the technology a little. The result is a thick jam without any thickeners. The total cooking time in the microwave was about an hour... And my participation in this process was minimized. Easier than this time, I have not cooked jam yet.
• I tried this method on cherries and apricots, but it can be applied to any juicy berries and fruits and vegetables. The cooking process is similar to cooking jam / puree from apples, but has a few nuances. The point is to free berries from excess juice to reduce the total cooking time.
• The jam cooking algorithm consists of four main stages:
• 1. Preparing fruits for cooking.
• 2. Freeing the fruit from excess juice.
• 3. Purée the mass with a blender.
• 4. Cooking jam.
• And now about each stage in more detail (for example, apricots).
• 1. Preparation of fruits for cooking.
• We take apricots (or other juicy fruits). My apricots are a little unripe.
• 
• We free it from the bones and cut off the spoiled places. I got 2 kg of prepared fruits. I do not recommend doing more than 2 kg, so as not to overload the microwave.
• 
• We put them in a microwave-safe bowl (I have a large salad bowl), periodically sprinkling them with a little sugar (about 150 gr.).
• 
• Why do you need to add sugar? You don't have to. I've tried both. But when sugar is added, a lot of juice is released already at the beginning of cooking in the microwave. If sugar is not added, then the juice is released in 2 times less. And the more juice we remove at the beginning, the less time we will cook the jam.
• 2. Freeing the fruit from excess juice.
• We put the dishes in the microwave and scroll at full power 3 times for 5 minutes. After each shutdown of the stove, gently mix, trying not to knead the fruits so that the pulp does not pass into the juice.
• 
• We drain the resulting juice through a basket / colander and leave for several hours, covering it with another basket on top.I do not recommend closing it with a lid, as during cooling, additional moisture will escape in the form of evaporation. I usually leave it overnight.
• 
• After a few hours, we see that there is a lot of juice in the bowl, which means that the mass has become drier. And we will twist it in the microwave less, since it does not take time for this amount of liquid to evaporate.
• 
• 3. Purée the mass with a blender.
• We heat the mass for 5 minutes in the microwave to facilitate mashed potatoes. You can skip this step, but puréing when heated makes it easier and faster to puree the berries.
• 
• Puree the mass with a blender.
• 
• Add sugar. Mix thoroughly. How much sugar to add? We focus exclusively on our taste. We add not very much at first. Then, during the cooking process, you can always add sugar.
• 
• If you don't add sugar, you get an excellent apricot puree.
• 4. Cooking jam.
• The process of cooking jam is reduced to boiling the mass in the microwave to the desired density.
• I scroll 2 times for 5 minutes at full power, then decrease the power by 1/3 (I don't have less) and scroll another 2 - 3 times for 5 minutes. Each time after turning off the microwave, stir the mass. At this stage, the jam thickens quickly. It must be remembered that hot jam is always thinner than cooled one.
• How to determine the readiness of the jam? In principle, it is important that the mass boils so that the cooking process can be completed. In this case, the jam will taste almost like fresh. But if we want to get a jam with a more classic taste, then we can cook it longer. This is what boiling jam looks like. It begins to boil from the edges, so you need to periodically remove the bowl from the microwave and stir the mass.
• 
• But this is a completely boiled jam.
• 
• It is possible to cook the midwash of varying density. For baking use thicker, for a layer of biscuit rolls - thinner, for tea drinking - medium density, for marmalade - the thickest. If you are cooking a very thick jam, be careful - at the end, turn on the microwave for no more than 2 - 3 minutes. Stir the jam thoroughly after turning off the stove.
• Everything, the jam is ready! We put it in sterilized jars. I sterilize jars in the microwave. I fill 1/3 jars with water and turn on the stove for 5 minutes. Or you can sterilize the jars in the usual way, over a saucepan, putting the lids there.
• 
• I put the jam in a jar, roll up the lid, turn the jar upside down for 20 minutes.
• 
• It is not necessary to keep the jar upside down for more time, otherwise after cooling the jam will thicken and may remain on the lid. It is not necessary to wrap jars of jam. Experience has shown that jam cooked in the microwave is perfectly stored at room temperature, does not grow moldy and does not deteriorate.
• I roll the syrup into jars or bottles, after sterilizing them. This syrup is well suited for soaking biscuits or making fruit drinks.
• 
• You can dilute the syrup with water to the desired degree of sweetness, bring to a boil, removing the foam formed in a small amount, boil for 5 minutes, pour into a sterilized jar, roll up the lid, turn it upside down and wrap until it cools completely. It is very convenient for those who do not like berries in compotes prepared for the winter. For some reason, they always stay with us.
• So, from 2 kg of peeled apricots, I got 0.9 liters of jam + 1 liter of moderately sweet thick juice.
• 
• A little about cooking cherry jam... The cooking process is similar to that of apricot jam. I am growing an early variety of sweet cherry with very juicy and soft pulp.
• 
• We wash the berries, put them in a basket and let the water drain.
• 
• We free it from the bones in a convenient way. My cherry is released very easily without any tools - the stone remains on the stalk. From 3 kg of harvested cherries, 2.2 kg of peeled berries were obtained.
• Put the berries in a microwave-safe bowl, periodically sprinkling them with a little sugar.
• 
• The cherries are very juicy, so for a better separation of the juice, I scroll it in the microwave 4 times for 5 minutes.
• 
• Separate the extra juice from the berries.
• 
• I heat the berries to make it easier to puree - 5 minutes in the microwave and then puree them with a blender.
• 
• I add sugar (less than in apricots, as cherries are very sweet).
• 
• I cook it 2 times for 5 minutes, then turn down the power and scroll it in the microwave a few more times to the desired degree of density.
• 
• I put the jam in sterilized jars.
• 
• I boil the juice in the microwave and put it in jars or bottles.
• 
• So, from 2.2 kg of peeled berries, I got 0.7 liters of jam + 1 liter of thick juice.
• 
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• 
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• 
• Enjoy all the blanks!

Time for preparing:

about 1 hour of microwave operation

Cooking program:

Microwave

Note

1. Safety engineering... When taking out the container with jam from the microwave, use oven mitts (very hot). Do not rush, place and take out the container carefully so as not to break the plate from the microwave. Make sure that it does not stick to the container and does not break.
2. Of course, not a lot of jam is obtained, but this is such an easy way of cooking, which does not take up a lot of personal time, that you can prepare a decent number of jars per season.

Lyudochka, as always
she chewed everything and put it in our mouth
Thank you!!!!

[space]

space, Lidochka, thanks! Cook for health!

I have never cooked jam in micra, no experience. Really does not "spit" at all? and do not you need to cover with a special microwave lid?
Luda, did you cook in the oven? can you compare the two ways?
I tried it in the oven, but for me it's not ice

Lida, that's how I wrote it, and it is. Go to the first recipe - there are many reviews. Nothing spits, does not burn, does not run away. The lid must not be closed, as it will retard evaporation. The cover is intended for other purposes. Not for this occasion. We need more moisture to evaporate.
I didn't cook jam in the oven and don't plan - time and email. it will take a lot of energy. And here everything is done as if by itself .. And a very cheap way. I calculated that e-mail will be consumed to cook a batch of jam. energy for 20 tenge (4 rubles). It will be much more expensive in the oven.

Added Sunday 26 Jun 2016 11:26 PM

But the main thing is not even that. The taste, color, aroma, density of this jam are awesome! you can't cook that in a basin.

[Lyudochka]

Lyudochka, your apricots are so bright and colorful. The first two liters of jam was cooked in the microwave, but not from halves, but from mashed potatoes. And the rest on the stove, a large amount had to be urgently processed.
You have good jam, it turned out thick.

The taste, color, aroma, density of this jam are awesome! you can't cook that in a basin.

realized this is the most important thing !!!
just a thick jam is my weak point in the blanks
I will definitely make it from plums and apples. I will report

But the main thing is not even that. The taste, color, aroma, density of this jam are awesome! you can't cook that in a basin.

I agree 100%

[lappl1]

lappl1, Lyudochka! That's what kindred spirits mean))))) Today I cooked apple jam in the microwave according to your recipe, and in the basin there is a whole huge mountain of zucchini. I decided to cook jam from them too. But the whole day I was tormented by the question, because there will be a lot of liquid, it will take longer to cook ... and so on. And then Lyudochka! He says, well, why are you so stupid, everything is very simple - give the juice ... Thank you, my dear! Tomorrow I'll do everything exactly)))

[Ludmila]

Class! Thanks for the science and the most detailed description of the process, Ludmila
I liked the look of the final product. I will try it. It's a pity, the cherry has already left. But apricots are ahead

Last year I really liked the jam-jam from HP, but the output is small.
Now I will test it in the microwave)

Added on Monday 27 Jun 2016 00:06

from plums

Exactly! The plum will be awesome!

[francevna]

francevna, kubanochka, RepeShock, girls, thank you, my dears, for appreciating the recipe. I would be very glad if it comes in handy.

And here is Lyudochka! He says, well, why are you so stupid, everything is very simple - give the juice ... Thank you, my dear! Tomorrow I'll do everything exactly)))

kubanochka, Len, yeah, it will turn out great! Try it, then you will tell us what happened.

Last year I really liked the jam-jam from HP, but the output is small. Now I will test it in the microwave)

RepeShock, Ira, yes, here, too, there is not a very big way out, but the process itself is very simple, since you can do every day without straining.

you have such bright and colorful apricots. The first two liters of jam was cooked in the microwave, but not from halves, but from mashed potatoes. And the rest on the stove, a large amount had to be urgently processed.

francevna, Allochka, in general, apricots are not very bright. I photographed it in the dark, for some reason it turned out brightly. But still very tasty. And it turned out great! Did you make your own jam the same way? Did you drain the juice?
In recent years, I always drain the juice. So I thought, why not apply this method for micros? Only at first I trained on cherries. First, all the sugar was poured out first. Then I did it without sugar at all. But this method, when at first you pour just a little sugar, turned out to be the most successful. She stopped at it.

I will definitely make it from plums and apples. I will report

Exactly! The plum will be awesome!

Yes, girls, it was the plum that puzzled me in the past years. Everything turned out great from apples, but I twisted the plum endlessly, so it remained liquid.
And this method will allow you to make any fruit juicy quickly and without blemish.
And the peach will also make an excellent jam. And from pears, melons, juicy pumpkin (I had such a variety that also gave a lot of juice). In general, everything can be made juicy.

[lappl1]

lappl1, Lyudochka what a wonderful recipe!
Let's cook!

Lyudmila, this is divine !!! I admire your creation and beauty :)
It's a pity we don't have apricots.

[Venera007]

Venera007, Tatyana, there will be a plum! I'm thinking of boiling a plum.

[Lyudochka,]

Lyudochka, I described everything very well. A wonderful method. Thank you.

What a wonderful recipe! So everything is detailed and understandable! Must be done! Thank you, Lyudochka!

[Anatolyevna]

Anatolyevna, Venera007, ang-kay, NataliaVoronezh Tonya, Tanechka, Angela, Natasha, thanks for the praise! I am very pleased! Cook tasty jam for health easily and quickly.

It's a shame we don't have apricots.

Venera007, Tanya, you can do everything with everything, which is very juicy. Probably, let something grow with you.
ang-kayAngela, you know how I wanted to make this jam for your biscuit rolls. I read that you have apricots as favorites for them. In general, I cooked jam and thought about your rolls. Now my darling is happy - there is something to do with them. ... And my apricots don't grow. A neighbor gave a tip to an ownerless tree almost in the steppe. Now I’m coming off.

[Luda]

Yes, Luda, good to you there with apricots!

And here, after the feasts of all sorts of weevils and other ogloeaters, only to admire it remains on the bushes and trees!

I read that you have apricots as favorites for them. In general, I cooked jam and thought about your rolls.

Now you will have rolls with apricots. I just put the jam, so that I also come across the rolls. It is something. And we have apricots growing near every yard. Not always there is only harvest. The flower falls under the cold. And this year, too, some kind of wool for everything. Fungus.

[lappl1]

lappl1, Luda is a gorgeous recipe, everything is available, understandable and the result is excellent! Thank you!
And special thanks to the neighbor for

gave a tip to an ownerless tree almost in the steppe. Now I’m coming off.

[lappl1]

lappl1Lyudochka, as always simple, accessible, beautiful and ingenious. Apricots are on the way, I'll cook. And here are the cherries in the freezer. Can you make that out of ice cream?

[businkairika]

businkairika, Irina, it is even more convenient to cook from frozen fruits. There, immediately during defrosting, a large amount of juice is separated. I freeze fruits separately in the summer, they sing in different ways
time, and in the fall I combine at will and cook.

[MariV]

good to you there with apricots! And here, after the feasts of all sorts of weevils and other ogloeaters, only to admire it remains on the bushes and trees!

MariV, Ol, and even here all the boogers are attempting to attack him. Therefore, there is no living space on the apricots. But the hunt is worse than bondage - I have gathered it as it is. And for this I was happy as an elephant.

Now you will have rolls with apricots. I just put the jam, so that I also come across the rolls. It is something.

ang-kay, oh, now it will certainly be! And I will also cook jam, but from Issyk-Kul (mountain lake in Kyrgyzstan). There is no such apricot anywhere. The Kirghiz bring it to us. But he sings there only in August (like everything, a month later). And the cherries are crazy there, and raspberries, and currants and everything in general ... There is a special climate. And there are almost no pests. My grandparents lived there, my sister and I lived there every summer for three months on vacation. After Issyk-Kul, I couldn't look at any other fruit for a long time, even at Uzbek ...
lira3003, Rita, thanks! I am very glad that you liked the recipe! And, indeed, thanks to my neighbor ... Otherwise, I would not have made jam from apricots - I would have waited for August for jam from Issyk-Kul ...

Posted Monday 27 Jun 2016 11:18 AM

businkairika, Ira, thank you for such a high assessment of my recipe! And from the frozen ones, of course, do (Allochka: a-kiss: you have already answered)! It will be even easier.

[Ludmila]

Ludmila, all ingenious is simple. Thanks for the jam idea. I do not have a microwave, but I take note of the principle of liberation from juice. No thickeners needed and sugar can be adjusted.

[lappl1]

lappl1, Luda, I haven’t cooked any jam for a very long time, I’ve been freezing everything - currants - black and red. the rest is like that, we eat fresh, like bears for the winter we eat off with vitamins.

And I will also cook jam, but from the Issyk-Kul (mountain lake in Kyrgyzstan). There is no such apricot anywhere.

Luda, pissed me off .... I miss Issyk-Kul so much.

Yes, girls, it was the plum that puzzled me in the past years. Everything turned out great from apples, but I twisted the plum endlessly, so it remained liquid.

Last year I made jam from apple pomace and whole plums. It turned out very cool. The apple pomace is quite dry and it "ate" the liquid from the plum. And the taste was very plum as a result.

[Lyudochka]

Lyudochka, Thank you so much!
Great recipe!
Very clearly, in detail, everything with explanations and tips. I don't make jam with jam especially, because for how long, and then I just wanted to try it.
Thank you so much!

Well, as always, ingenious and simple. I will definitely use this recipe. True, I have neither apricot nor cherry. It's expensive to buy. But cherries, blueberries, raspberries, apples, plums will be found.
Lyudochka, thank you.

[Lyudochek]

Lyudochek, once I was looking for how to cook jam (sometimes it happens when a lot of fruit suddenly drops). I'll take it to bookmarks, it might happen to do it. Thank you for such a master class 🔗

Lyudochka, what a yummy! I have a small microwave to try for 1kg. to do. Great recipe, thanks!

it is even more convenient to cook from frozen fruits. There, immediately during defrosting, a large amount of juice is separated. I freeze fruits separately in the summer, they sing in different ways
time, and in the fall I combine at will and cook.

Allochka, how wise you are, thank you very much for the science
like the answer is on the surface, but my mind was not enough

And if you try it from strawberries? I have a bit, my family asked for some jam, so I'm thinking of experimenting or is strawberry not suitable for this?

LYUDMILKA, thanks for the recipe !!! Apricots just ripened early here and I will definitely make jam this time according to your recipe.

[lara55]

lara55, Lind @, Rituslya, Albina, baba nata, Natalia K, Borkovna, Galleon-6, girls, I am very pleased that you liked the recipe. I am sure that if you try to cook jam like this, then the process and the result will delight you.Thank you all, dear ones, for such a flattering assessment for me. Cook to your health!

Luda, pissed me off .... I miss Issyk-Kul so much.

NataliaVoronezh, Natasha, oh, are you from there? Then specially for you pictures from Cholpon-Ata:
Do you remember what the purest water is in the lake?



And a bit more:

And this is almost like Lermontov's "Lonely sail whitens". I could not resist not to take such a plot ...



The sunset is always such that you can't take your eyes off:



And so apricots grow - right by the road - pick - I don't want to ... But no one picks them up there. All of this stuff is in full swing.

I do not have a microwave, but I take note of the principle of liberation from juice. No thickeners needed and sugar can be adjusted.

lara55, Larissa, try it. So any jam is tastier, since the cooking time is significantly reduced!

Luda, I haven’t cooked any jam for a very long time, I’ve been freezing everything - currants - black and red. the rest is like that, we eat fresh, like bears for the winter we eat off with vitamins.

MariV, Olya, but this is the best recipe of all available - to eat fresh ...

Last year I made jam from apple pomace and whole plums. It turned out very cool. The apple pomace is quite dry and it "ate" the liquid from the plum. And the taste was very plum as a result.

Lind @, Olya, a cool idea - to mix pomace with juicy fruits. Thank you ! Take note!

True, I have neither apricot nor cherry. It's expensive to buy. But cherries, blueberries, raspberries, apples, plums will be found.

Natalia-65, Natasha, and apricots and cherries are not necessary at all. Cook with everything you have.

I don't make jam with jam especially, because for how long, and then I just wanted to try it.

Rituslya, Rita, I will be very glad if you try!

once I was looking for how to cook jam (sometimes it happens when a lot of fruit suddenly drops). I'll take it to bookmarks, it might happen to do it. Thank you for such a master class

Albina, I wish you to get a lot of fruits more often.

Oh, I'm always thrilled by your emoticons in different themes! Special thanks to you for them.

I have a small microwave to try for 1kg. to do. Great recipe, thanks!

baba nata, Natasha, do it! And from 1 kg you can do it. By the way, my microwave is also small ... Try, maybe yours will fit a lot?

And if you try it from strawberries? I have a bit, my family asked for some jam, so I'm thinking of experimenting or is strawberry not suitable for this?

Natalia K, Natasha, of course, strawberries fit. Any berry is suitable. Do it boldly! Just won't you be confused by the "seeds"? They do not bother me - neither raspberry, nor strawberry, nor currant, nor even from gooseberries.
Tomorrow or the day after tomorrow I will put out the jam according to this principle. Maybe you can wait?

Lyudmila, to me on "you", thanks for the recipe and advice!

Natasha, we've agreed!

[Luda]

A wonderful recipe and a super-duper, proven algorithm!
LudaThank you very much for finding the strength and time to outline everything in such detail, photograph and draw up a recipe!
Oh, I would have so many apricots!
Let's wait for local plums and apples!

Lyudochka, take a report from me on the jam. Here they are jars, only with heat-hotmicry stretched, poured and twisted.

and this is the remainder with 2 kg of apricot

It turned out as you wrote 2 jars of 0.5 liters of jam and 1 liter of syrup (I added a bit of syrup)
And the most interesting thing is that in the morning I was going to do jam according to a similar recipe, and here is your recipe.
Only I wanted to strain the juice in a juicer, and then grind the thick mass with a blender, add sugar and twist in a micr. I wanted to do so much with my first (early) apricots, but I didn't have time to keep track of it and my husband threw all the strained mass into the compost while I was juicing. But I didn’t swear much, because my early apricot was all covered with chicks, some kind of black dots, and the juice was running out.
All hope was on 2 trees, where the apricot begins to ripen after the early one. But today I collected the first apricot from this tree, and it is already wormy.
I had to choose and cut. Here I saw your recipe, I decided not to make juice, but to follow exactly according to your recommendations.
Thank you for such a convenient and quick recipe I will cook jam with the rest of the apricots.

[Nastenka]

Nastenka, thanks for the kind words addressed to me and the appreciation of the recipe! Do not regret about apricots! Local berries and fruits will also make yummy.

Lyudochka, take a report from me on the jam. Here they are jars, only with the heat of the heat, they pulled out, poured and twisted.

nila, Nelya, this is efficiency! I am delighted ! Your jars with mine are like twins. And the color is one to one! And the same thick! Oh, how glad I am that you have already made the jam! Thanks for using the recipe! I wish you a lot of jam like that!

Luda, I'm not from Cholpon-Ata, I'm from Frunze! Thanks a lot for photos! And what sand is there on the beaches! Small, yellow, hot! And the lake is clean, clean. Kuma calls to visit and offers to go to Issyk-Kul.

Luda, thank you for your wishes. Right now, I'll go and pick up some apricot on your jam, they attacked you overnight.
It's just a pity that the cherries have already left, otherwise I would have clocked this jam too.

[NataliaVoronezh]

Luda, I'm not from Cholpon-Ata, I'm from Frunze! Thanks a lot for photos! And what sand is there on the beaches! Small, yellow, hot! And the lake is clean, clean. Kuma calls to visit and offers to go to Issyk-Kul.

NataliaVoronezhNatasha, I know Frunze (I also got used to the name Bishkek for a long time). Mom lived there as a child. And now my aunt, uncle and cousin brother. And the offer of the kuma should be used. Such a rest, as in Issyk-Kul, energizes and heals. I also want to go. We used to vacation there every year - no resorts are needed ... This year it will hardly work, but next year we are planning ...

Right now, I'll go and pick up some apricot on your jam, they attacked you overnight. It's just a pity that our cherries have already left, otherwise I would have clocked this jam too.

nila, Nelya, and I'm also just now cooking jam. In the morning I collected apricots, only in the afternoon I could peel them. And you can still cook from cherries ... In the meantime, cook from what you have - you have a rich land, everything is growing.

I tell and show how I cooked jam from zucchini.

Zucchini peeled and cut using a fusion press for fries



I put it in a saucepan with UltraPro Tupperware. I got two saucepans, one in the photo, and the second 3.5 liters, also UltraPro.



I sprinkled it with a little sugar, mixed it and put it in the microwave at 900W for 10 minutes.The second saucepan with sugar-sprinkled zucchini was waiting for its fate on the table



After the first call, the zucchini settled



and so much juice I drained.



This was repeated three times. 900W for 8 minutes

After the fourth time, I put the zucchini in a thermoserver, placing it obliquely so that the liquid drained





While the liquid was draining, the second saucepan repeated the process in the microwave. After the liquid was glass, the contents of both pots were brought together, added sugar, mixed and returned to the microwave. 2 times for 5 minutes at 600 W

Since my zucchini was young, I did not remove the middle. But the seeds were there anyway and they separated from the total mass during the cooking process. I didn’t beat it with a blender, but passed it through a food processor sieve. It turned out to be a homogeneous puree. I tried it. Boring. Delicious. I added some sugar, citric acid on the tip of a teaspoon. I sent it back to mikruhu for 5 minutes at 900W. I put it in jars, twisted it.



My love of pressure cooker sterilization took over. I put the jars of jam in Oursonchik, poured half of the water and set it to maximum pressure for 16 minutes. In my Ourson, the time is set to total, including the heating time, so 16 minutes.If your pressure cookers do not take into account the pressure build-up time, then set it to 5 minutes.



Well, here are my jars of jam

[Lenochka]

Lenochka, you even have personalized caps !!!

[kubanochka]

I tell and show how I cooked jam from zucchini.

kubanochka, Len, wow !!! Everything in pictures - I admired! And she described it in detail! Thank you so much ! Don't you think that you need to lay out this case in a separate recipe? Here we do not have a recipe for marrow jam on our website. And your gorgeous post will just get lost in the topic. It's a pity ... Come on, spread it!

[Lenok]

I tell and show how I cooked jam from zucchini.

Lenok, bring your zucchini work to a new topic - it will be more useful to others

THANKS for a decent recipe

I obey and obey))) Only in the morning, now I'm writing from the tablet, in the morning I'll do it from my computer.

Super, waiting! Thank you!

And do not forget to put cucumber jam as a separate topic