The famous Roman cook Apicius in the 3rd-4th centuries. n. e. wrote a cookbook “De re coquinaria” (“On Cooking”), where the very first recipe for jam is found. Apicius called this sweetness, prepared from quince with honey, defrutum. And a similar jam is still produced according to this ancient recipe, which is available for sale in some southern European countries under the name mosto cotto. The main secret of this jam is adding boiled grape juice to honey, which removes the astringent taste of quince.
Today, many have already forgotten how, during perestroika, store shelves were filled with apple jam, and everyone in their apartment had a refrigerator under the window for storing their own prepared jam. The morning of any Russian in the 90s began with a bun with butter and jam, and on long winter evenings it was so nice to drink tea with currant jam and pancakes.
Nowadays, making jam has become unfashionable, and only diligent housewives and caring grandmothers practice this art.
Meanwhile, making jam for the winter can be a very entertaining and exciting activity for the whole family, as it symbolizes a kind of unity and care for loved ones. In addition, properly prepared jam according to ancient recipes can be much better and healthier than purchased sweets.
The beneficial properties of jam increase many times over if you make it not with sugar, but with honey.
Did you know that in the distant times of Tsarist Russia, jam was available only to people of wealth, because they prepared it with honey, like the Romans and Greeks. Sugar appeared in our country only in the second half of the 19th century. In our country we made jam from raspberries, apples and gooseberries. Catherine II herself loved gooseberry jam so much that she gave her cook an emerald ring for the recipe. The jam was called “emerald or royal.” Our literary classic A.S. also loved it. Pushkin.
The main secret of “emerald” jam is the correct collection of berries. Only green gooseberries harvested between June 10 and 15 are suitable for royal sweetness.
Recipe for “emerald” jam of Catherine II
- The berries are washed and destemmed. Then pour in a decoction of cherry leaves so that it completely covers the berries.
- The decoction is prepared as follows: two handfuls of leaves are boiled for five minutes in a liter of water.
- The gooseberries should soak in the cherry broth for about a day (in the cold).
- On the second day, the berries are removed and transferred to boiling sugar syrup.
- After fifteen minutes of cooking over low heat, the “emerald” jam is ready.
Benefits of gooseberry jam
Many facts speak about the benefits of this jam. Catherine II, even into adulthood, maintained an excellent complexion, attractiveness and efficiency, while managing a huge empire for thirty years.
Gooseberry jam is a low-calorie product containing carbohydrates, which means that by consuming it instead of sweets, you can bring your weight back to normal.
In addition, gooseberries are very rich in potassium, which is beneficial for the cardiovascular system.
Does “emerald” jam help maintain immunity?
Young gooseberries contain a lot of valuable vitamins, beta-carotene, ascorbic acid (vitamin C), vitamins B1, B2.
When jam is cooked for several hours, these vitamins, and especially ascorbic acid, are partially destroyed. Since in the “emerald” jam recipe the berries are boiled in syrup for only 15 minutes, they will retain most of the nutrients.
Tea cake made from tea leaves and jam - recipe with photo. No eggs
Required ingredients:
- strong black tea – 1 glass,
- plum jam - 4 tablespoons,
- odorless vegetable oil - 3 tablespoons,
- wheat flour - 2.5 cups,
- soda – 1 level teaspoon,
- table vinegar - 1 tablespoon,
- sugar - 1 glass.
Additionally, for layering and decorating the pie you will need:
- sour cream – about 200 ml,
- powdered sugar - about 50 grams,
- multi-colored confectionery powder and nuts - to taste.
In order to cook deliciously, it is not necessary to use rare and quite expensive ingredients. The most ordinary products, such as jam left in the refrigerator and cooled black tea, will suffice. A pie prepared using them will turn out no worse than others, so no one will even notice that you saved on it. Although the pie is prepared using tea leaves without eggs.
Tea cake made from tea leaves and jam - recipe in the oven
Products for the pie.
In a deep bowl, combine and mix the dry ingredients: flour, sugar and soda. In another container, mix cold black tea, vegetable oil, jam and vinegar.
Pour the liquid mixture into the dry mixture and mix thoroughly using a tablespoon. During the kneading process, the soda will combine with vinegar, and a thick foam will form on the surface of the dough, which, however, will soon disappear. Carefully transfer the dough into a round baking dish greased with vegetable oil and place in an oven preheated to 180 degrees for about 25 minutes. Check the readiness of the cake when brewed using a toothpick - it should remain dry after piercing its center. Allow the tea cake to cool slightly, then shake out of the mold onto a flat dish.
This is where you can stop, because the pie turns out very tasty - sweet and moderately moist. But you always want something more, so it’s better to go further and turn your everyday pie into a delicious cake with sour cream. To do this, cut the cooled pie into 2-3 layers using a long knife or a special metal thread.
Carefully grind the sour cream with powdered sugar and generously grease each cake layer with it, placing them on top of each other one by one. Assemble a tea cake from the tea leaves and decorate its top with nuts and confectionery powder. You can invite guests - the treat will not let you down and everyone will be happy.
Note:
- Plum jam can be replaced with any other seedless jam (apricot, strawberry or currant).
- You can also use raspberry jam to make the pie, but you should first grind it through a sieve to get rid of small seeds.
Author: Svetlana Soroka
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Quick pie with jam “Tea”
Jam pie is prepared very simply and quickly. The good thing is that you can use any jam that happens to be lying around somewhere in the pantry and you don’t know where to use it. The composition of the pie is so simple, its cost is extremely low, and the taste is excellent. The recipe, of course, is not dietary, but due to its simplicity and accessibility, it deserves some attention.
And even adherents of a healthy diet can sometimes afford a piece of such a pie without risking their figure.
Here’s a simple pie with jam “I made it from what I had.” And, as in the song, I really fell in love with it.
Ingredients: 0.5 cups jam, 0.5 cups sugar, 0.5 cups strong tea leaves, 1 egg, 1 tsp. soda, 1 tbsp. butter (butter or ghee), 1.5 cups flour, a pinch of salt, spices as desired.
Baking with jam
Preparation: mix the jam with soda, then add sugar, egg, salt and butter to it and mix well. Pour in the tea leaves and mix again. Add flour in parts until the dough becomes thick enough, like sour cream.
I recommend adding bran along with flour - they reduce calorie content and increase the usefulness of the pie as a rich source of fiber, vitamins and microelements.
Usually I add a third of the total amount of flour, in this case - 0.5 cups.
I also wanted to add a little cardamom.
Pour the dough into a mold (mine is 20 cm in diameter) and place in an oven preheated to 180 C for about 30 minutes.
When serving, the finished pie can be sprinkled with powdered sugar. It is not always possible to taste that the pie contains jam. It is especially good to use dark and not very sweet jam: it gives the pie a dark color and makes the pie look like chocolate.
In my case, it is jam made from ground chokeberry, which is not very sweet, so the pie turned out to be moderately sweet.
If you are using very sweet jam, you can reduce the amount of sugar.
Sometimes, when I need to bake a slightly larger cake, I increase the amount of tea and jam to 0.75 cups, while adding more flour and keeping the other ingredients the same. All these changes here are quite acceptable and not noticeable to the taste. The main thing is that the dough ends up with a thick consistency.
Instead of butter, I often use pork fat in baking - it is a 100% natural, odorless product that is excellent for these purposes.
If you use butter, I recommend only 82.5% fat - this is the kind of butter that is natural.
Bon appetit!
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Gourmand
This pie is much tastier than all of them, or rather, the most delicious.
Product composition:
- milk - glass
- butter – 80-100g.
- flour - 3 cups
- a pair of eggs
- powdered sugar – 75g.
- half a teaspoon of salt
- dry yeast 8-9 gr.
- apple - 2-3 pcs., raspberry jam - 150-200 g, powder optional.
Preparation of the dough:
Put yeast in warm milk, stir, add the rest of the ingredients (leave half the flour and butter). Mix until smooth and liquid.
Heat the butter, cool slightly (hot is harmful to the yeast). Pour into the dough, mix and add flour until it still sticks a little to your hands.
Carefully! If you add more flour, it will not stick to your hands, but it will become “heavy”. Beginners should not be afraid, everyone started at some point. When the dough has risen, you need to grease the baking sheet with some fat and begin shaping the pie.
Leave a small piece of dough for decoration, roll out the rest slightly larger than the diameter of the baking sheet to create a border around the entire perimeter.
If the dough is too thick, the cake will rise higher and take longer to bake. Place on a baking sheet (sides!). Place the slices on the dough, sprinkle them with powder and put jam.
From the remaining dough, roll thin long sticks (other figures) and decorate the top of the pie with them.
Keep warm for 25 minutes, then in a very hot oven for 10 minutes, reduce temperature to 160 degrees. and hold for 30-35 minutes.
Cover the finished pie with a napkin and cool slightly. Bon appetit!!!
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Lenten pie with tea leaves
A very simple and quite juicy pie, despite the fact that it is lean. It is based on strong aromatic tea with flower petals and zest, directly together with tea leaves and tea leaves.
The tea leaves turned out to be very useful here; during the baking process they became completely soft, gave off their aroma, and significantly transformed the taste of an ordinary Lenten gingerbread. The pie turned out porous, with a pleasant brown color. If desired, you can add dried fruits and nuts. Use tea at your discretion. I often take tea with oregano. If you are confused by the tea leaves in the recipe, do not use it, just strain and knead the dough while brewing.
Ingredients:
1.5 cups flour (240g), 80g vegetable oil, 1/3~1/2 cup sugar, ~0.5 cup dried fruits, 150g tea leaves, 1.5 tsp baking powder, 1/6 tsp salt, vanillin or cinnamon, if desired - a handful of nuts
How to cook:
Mix flour with salt, baking powder, vanillin or cinnamon, pour in vegetable oil.
Grind thoroughly until all the flour is moistened with oil.
Add sugar and stir in washed dried fruits. Cut large fruits to the size of raisins. Add coarsely chopped nuts if desired. Pour in tea leaves.
Mix. You should get a wet dough with a sticky consistency.
Grease a mold d=20cm with butter and dust with flour. Place the dough into the mold.
Level the top.
Cover the pan with foil and place in an oven preheated to t=220°C. After 30 minutes, remove the foil and bake for another 10 minutes until the crust is lightly browned.
Remove the cake from the oven and sprinkle with powdered sugar through a strainer. Cool the cake under a kitchen towel. Bon appetit!
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"Darling"
One of the simplest. Product composition:
- flour - 1 cup
- eggs - 3 pcs.
- granulated sugar - 100 gr.
- half a teaspoon of baking powder
- apples - two or three
- jam
- coconut powder - 20 gr.
- any fat for lubrication.
Beat granulated sugar with egg until smooth, add sifted flour. Carefully form a viscous, thick, homogeneous consistency. Grease the mold and line it with paper.
Pour almost all the dough onto a baking sheet and smooth it out. Now let's get to the fruit: wash, cut, discard the cores.
Chop into centimeter-thick slices and place on top, pressing down slightly. Pour jam or jam on top of the slices and top with the remaining dough. Sprinkle the top with powder. Cook for about 40 minutes.
By the way! Instead of well-known fruits, you can take nectarines, peaches, apricots or plums. Importantly, these fruits were hard.
Lenten Monastic Pie or Tea Cake
It’s very easy to make decent Lenten baked goods without using eggs or dairy products. A simple recipe for making a cake pie in the oven with jam and very affordable ingredients. Delicate structure, beautiful color and very aromatic baked goods made with strong tea!
INGREDIENTS:
- Flour - 2 cups (300 g)
- Strong tea - 0.5 cups
- Sugar - 0.5 cups
- Jam - 0.5 cups
- Baking soda - 1 tsp.
- Lemon juice - 2 tsp. (or vinegar - 1 tsp)
- Vegetable oil - 2 tbsp.
You can also watch the video for a more detailed recipe for making Lenten tea cake step by step:
PREPARATION:
Pour 0.5 cups of sugar into a cup and add jam to it. Today I chose strawberry jam
Mix a little and add the soda that needs to be extinguished. For this I use lemon juice, or you can take vinegar. Add slaked soda to the jam and sugar and mix...
The mixture foams - this is normal. Pour in strong freshly brewed tea
I add 2 tablespoons of odorless vegetable oil and mix everything again.
I'll add all the flour, maybe in 2 additions, and bring it to a homogeneous consistency. You can also add vanillin or cinnamon, nutmeg, ginger to the dough if desired...
Due to strong tea, the dough acquires a very beautiful color and interesting aroma. I grease the mold with vegetable oil, just a little. I spread the dough out and distribute it evenly.
Bake in the oven at 200 degrees for 35-40 minutes until the toothpick is dry.
While the cake is still hot, I pour powdered sugar mixed with lemon juice and cut it)) Tender, aromatic and very tasty! Bon appetit!
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