Recipes with Atamon, liquid

Red currant jam

Bring sliced ​​and rinsed ripe raspberries slowly into the boil with the battered vanilla and water to the berries. Sugar is added and boiled for 10 minutes. The vanilla bars are taken up. Red Melatin and 2 tbsp. Sugar mix well and stirring in the boilin

Rababerkompot

Cut the washed rhubarb into a couple of cm long pieces and put them with sugar and spoon vanilla in a pot with a thick bottom. Put the pot in the fridge and let the rhubarb cool down for the next day. The rhubarb is carefully brought to the boil and cooks o

Blackcurrant jam

The berries are ribbed and rinsed. The rinsed berries are boiled in the water for 5 minutes. Under cover. The sugar is sprinkled with stirring. The jam is given a boil, after which the beans are filtered off and filled with hot, Atamon-washed glass. B

Boiled raspberry juice

The rinsed berries are boiled with the water under the lid at low heat, until the wearers burst. The moss hangs for ten drips. The amount of the dripped juice is measured. To each liter sieved juice: 350 grams of sugar 0.5 tsp. Liquid atamon The juice

Frozen plums

Plums for this jam method must be sure, they are flaked and pinned, halved or cut into even smaller pieces. Stir with sugar and Atamon. Stir thoroughly and for a long time, rest for a few hours before re-stirring and pouring onto clean, atamon-stained glass or

Plums in Madeira

The rinsed plums are dotted and placed in clean, Atamon-stained glass. Water and sugar boil to make froth and mix with wine, vanilla sugar and Atamon. The layers are poured warmly over the flowers and placed in the refrigerator. For 3-4 days, stir the ja

Henkogte pears

Sugar, vinegar, lemon in both - with peel - 2 kinds of pepper and 2 dl of water are boiled. Solid pears (not too mature) peel and boil tenderly under the lid. Estragon finally arrived. Pear, lemon and estragon come in glass, add the layer of Atamon and p

Sliced ​​hyben I

The fruit is freed for flower and stalk. It is cracked and the cores are removed. Sugar, vinegar and water are cooked to make the rinsed shrimp shells cooked for 15-20 minutes until they are tender. The jam is skimbed, add Vanila and Atamon and fill in hot