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Acacia flower jam

Acacia flower jam



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For me it is something new, I received the recipe from my daughter, and I thought that there are more acacia flowers to make a portion, it was a bit of a commotion because, I kept the flowers too much in the water and this affected a the finish of the jam dropped. I boiled it as such too much and it darkened more than it should have. The taste is very good and fragrant. According to me I would put fewer flowers .. Otherwise everything is fine ..

  • 750 ml water
  • 1 kg of sugar
  • 500 gr acacia flowers
  • 1 lemon (I used 2)

Servings: -

Preparation time: over 120 minutes

RECIPE PREPARATION Acacia flower jam:

The flowers will be picked the day before preparation. The next day they will be washed and drained very well (do not keep much in the water because they absorb water and affect the cooking). In a saucepan put the sugar with boiling water until a thicker syrup is made. Add the flowers and simmer until bound. Then squeeze the lemon and put the juice in the jam. Put in pre-sterilized jars and the jam is ready.

Tips sites

1

Serve as such with a glass of water


How to prepare donuts with acacia flowers | VIDEO included

The difference between the recipe then and now is the fact that now I used in the dough and a little baking powder to make them more aerated, otherwise the preparation is the same.

Acacia flower donuts are crispy on the outside and fluffy on the inside. They are very fragrant and fragrant due to the flowers.

All their charm consists in the fact that the flowers are fried with the tail. They are easier to handle, but also to eat.


Topoloveana acacia flower jam

Inca command 190 lei and benefits from free standard transport or 240 lei for temperature controlled transport free of charge.

The Topoloveana range of jams from fruits, vegetables and flower petals, respects the values ​​of the company that processes only 100% natural products, without added sugar, without E-s, without preservatives, without gluten. Like any other acacia flower preparation, jam is an effective antitussive. Acacia flowers contain flavonoids, glucosides, tannins and essential oils, substances that have a beneficial effect on the body.

Acacia jam was launched in June 2012, as a unique and unique product on the Romanian market, to complete the range of jams that remind us of "childhood tastes".

Finished product content: 35% acacia flowers, 65% concentrated apple juice.

Nutritional qualities: This jam, like any other acacia flower preparation, is an effective antitussive. Acacia flowers contain flavonoids, glucosides, tannins and essential oils, substances that have a beneficial effect on the body. Acacia remedies: digestive disorders, insomnia (two tablespoons of acacia flowers consumed before going to bed for an hour or two, ensures a peaceful sleep), burns (calming effects), migraines (acacia flowers reduce nervous excitability, therefore recommended against severe headaches). The low energy value (274 Kcal / 100 gr) places it in the category of foods allowed in diets of any kind, including people with diabetes, with the recommendation of the attending physician.

No hazelnuts, No yeast, No gluten, No lactose, No lupine, No soy, No sesame, No celery, No palm oil, No garlic, No sugar


Topoloveana acacia flower jam

Inca command 190 lei and benefits from free standard transport or 240 lei for temperature controlled transport free of charge.

The Topoloveana range of jams from fruits, vegetables and flower petals, respects the values ​​of the company that processes only 100% natural products, without added sugar, without E-s, without preservatives, without gluten. Like any other acacia flower preparation, jam is an effective antitussive. Acacia flowers contain flavonoids, glucosides, tannins and essential oils, substances that have a beneficial effect on the body.

Acacia jam was launched in June 2012, as a unique and unique product on the Romanian market, to complete the range of jams that remind us of "childhood tastes".

Finished product content: 35% acacia flowers, 65% concentrated apple juice.

Nutritional qualities: This jam, like any other acacia flower preparation, is an effective antitussive. Acacia flowers contain flavonoids, glucosides, tannins and essential oils, substances that have a beneficial effect on the body. Acacia remedies: digestive disorders, insomnia (two tablespoons of acacia flowers consumed before going to bed for an hour or two, ensures a peaceful sleep), burns (calming effects), migraines (acacia flowers reduce nervous excitability, therefore recommended against severe headaches). The low energy value (274 Kcal / 100 gr) places it in the category of foods allowed in diets of any kind, including people with diabetes, with the recommendation of the attending physician.

No hazelnuts, No yeast, No gluten, No lactose, No lupine, No soy, No sesame, No celery, No palm oil, No garlic, No sugar


Edible flowers - perfume, color and aroma on the plate

The wonderful flowers can delight not only our eyes and smell, but also our taste buds. There are flowers that can be eaten, either cooked or dried in teas, or in salads, omelets, sauces or jams, with multiple benefits for the body.

The culinary use of flowers dates back thousands of years. Among the Greeks, Romans, Chinese and Japanese, the consumption of flowers was an ancestral practice. Today, edible flowers are an ingredient used for a short time, but which is becoming more and more popular.

It is not uncommon to see flower petals in salads, teas or dessert garnish. The flowers are added to culinary preparations to ensure taste, aroma and color. They can be part of a main course, they can be a salad or a dessert. The flowers can be incorporated into flavored drinks or used to make teas or wines. They can be added to vinegar, marinated or used in sauces. Some are dried and used as aromatic herbs.

But, besides the fact that they have a special appearance, some flowers are edible and represent a real source of vitamins and health, but they also offer an interesting aspect to culinary delights.

Adding of edible flowers it can be a beautiful way to add color, flavor or an elegant note to a dish.

Among the edible varieties we mention: peony, blueberries, lily, chrysanthemum, onion, coriander, sunflower, tulip, lavender, marigold, geranium, pansy, dandelion, rhubarb, saffron, cherry, bat, apple, rose, pumpkin, juice, onions, basil, zucchini, peas, dill, chamomile and others.

Be careful, not all flowers are edible! If you want to use flowers for consumption you must follow some important rules:

  1. Eat flowers that you know are edible - if you are unsure, consult a book on edible flowers and plants
  2. Do not eat flowers on the side of the road or those picked from public parks. Both can be treated with pesticides or herbicides, and roadside flowers can be polluted with exhaust fumes.
  3. Use only flowers that have been grown organically in your diet and do not eat from different gardens if you do not know for sure that the source is organic. Flowers in the flower shop or in the garden were probably treated with pesticides or other chemicals
  4. In many cases the flowers may be edible, but the fruits and leaves may not be. Therefore, eat only the petals and remove the pistils and stamens
  5. Do not include flowers in your menu if you have asthma or allergies
  6. Introduce edible flowers into your diet as you would with a new ingredient in a child's menu - one at a time, in small amounts, over a longer period of time.
  7. Pregnant women should avoid eating flowers if they do not have experience in what this step entails, as well as the doctor's consent.
  8. To keep the flowers fresh, place them on damp paper towels and refrigerate in an airtight container. Some will last up to 10 days.

If you didn't know:

All the flowers in Allium family (leeks, chives, garlic, chives garlic) are edible and flavorful.

Pansies they have a slightly mentholated aroma and can be used in salads or to decorate cakes. They contain vitamins A and C (which strengthens the immune system).

rose It is known for its use in various jams and syrups. Contains vitamin A, B, C, D, E zinc, iron and calcium.

camomile can be used in various sauces and teas. Protects the skin, soothes colic, removes toothache, is antiseptic and relaxes.

nasturtium It is used in salads and juices, contains abundant vitamin C, is a good diuretic, expectorant and antiscorbutic.

Acacia flowers they can be eaten in salads or as such. They are beneficial for relieving migraines and digestive disorders. Acacia flower tea helps treat sore throats.

Lamb's tongue or red boranta it has a cucumber-like smell and aroma. Its blue flowers are used in salads or to decorate cooked food.

Calendula or marigold can be used as a substitute for saffron. Its petals are used in cooked foods, especially sauces, coloring everything beautifully in yellow or orange.

dandelion it is very widespread and well known, its flowers being very good when they are young and fresh. Dandelion wine is fashionable abroad.


Acacia jam - simple recipe

As I said above, acacia flowers have many health benefits. They are still used in ancient times to treat various ailments. These flowers have volatile oils, essential oil, tannins and minerals that help treat insomnia, genital diseases, combat depression, spring asthenia and anxiety, soothe coughs and drive away migraines caused by stress.

The sweetness of these flowers has a divine taste, similar to bee honey. According to several phytotherapists, this preparation is a wonderful antitussive, a natural remedy for treating nervousness and gastritis.

Ingredients acacia jam

1.3 kilograms of acacia flowers (even if this is the recipe, it will be no problem if you only have a kilogram or a kilogram and a half of flowers)

3 lemons (yellow peel and juice)

Method of preparation

Acacia flowers, if not purchased, should be carefully picked, when in bloom, and sorted to remove leaves or any insects. They are washed and then drained well. The first water is discarded and the operation is repeated several times, thus removing all impurities.

In a large pot, put 2 liters of water together with sugar and lemon peel strips, only the yellow part because the white part has a bitter taste and it is good to avoid it. Boil the syrup until it binds so that if a spoon is soaked in the syrup, it drips drop by drop through the same place. Remove the lemon peel and add the well drained acacia flowers.

After the syrup in which the acacia flowers have been added boils again, add the juice of the 3 lemons. Be careful not to add seeds.

Boil the jam over medium heat for another 20-30 minutes, until it binds again, until it acquires a creamy consistency. You can check this by adding a drop of acacia jam syrup in cold water. If it does not dissolve well, this drop should form a golden pearl.

The obtained jam is poured into clean and well sterilized jars. It is good to put a tray or a metal bowl under the jars. In this way the thermal shock is attenuated. Put the lids on and turn them upside down and leave them in this position for about five minutes. Cover the jars with a few layers of thick towels and allow to cool slowly.

After it has cooled, the jars can go to storage in the room, where they will be kept perfectly. Anyone can label these jars. Of course, we must not forget that acacia jam still contains a large amount of sugar so it should be consumed in moderation.