2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Horseradish, which is widely used in Asian cuisine, is an exceptional product that also has healing properties. Horseradish root fights effectively against flu and colds, diseases of the respiratory tract, urinary tract, cystitis, gout, etc. But not only the root of this medicinal plant is used.
Interestingly, the leaves of horseradish are also used in canning. They keep the brine clear and improve its taste. But even more interesting is that horseradish leaves are also used in making jam and marmalade.
Strange as it may sound, this definitely spicy vegetable is really used in the preparation of so-called sweet canned food, because in its leaves the spiciness is not felt, while enriching the taste of what is canned. Here are 2 recipes on how to make jam and marmalade using horseradish leaves, and in a similar way you can proceed with different fruits:
Raspberry jam with horseradish
Necessary products: 2 kg raspberries, 2.5 sugar, 5 g citric acid 2 horseradish leaves
Method of preparation: Peeled and selected raspberries are poured into a suitable container and sprinkled with sugar. After 7 hours, boil over high heat until thickened, add citric acid and horseradish leaves and pour the jam into jars. They are hermetically sealed and turned upside down until cool.
Cherry jam with horseradish
Necessary products: 2 kg cherries, 2, 2 kg sugar, 200 g glucose, 5 g citric acid, 3 horseradish leaves
Method of preparation: Washed and pitted cherries are sprinkled with sugar and left for 12 hours. Boil over medium heat until the syrup thickens and shortly before removing from the heat, add citric acid and horseradish leaves, which are intended to flavor the jam.
Before it is poured into jars, the leaves can be removed or cut into small pieces and put a piece of them in each jar. The jam prepared in this way is hermetically sealed and, even before it has cooled down, it is turned upside down. It stays like this until it cools completely.
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