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Witchetty Grub Stir-Fry: Cook witchetty grubs with vegetables in a stir-fry for a traditional Indigenous Australian dish.

Introduction: Witchetty Grub Stir-Fry, a Traditional Indigenous Australian Dish

Witchetty grub is a popular traditional food of Indigenous Australians. It is a type of edible larvae that can be found in the roots of certain trees, such as the Witchetty bush. Witchetty grubs are a great source of protein, vitamins, and minerals, and they have been a staple food for Indigenous Australians for thousands of years. One of the most popular ways to prepare witchetty grubs is by cooking them with vegetables in a stir-fry, creating a delicious and nutritious meal.

How to Prepare Witchetty Grubs and Vegetables for Stir-Fry

To prepare witchetty grubs for stir-fry, you will need to first collect them from their natural habitat. You can do this by digging around the roots of the Witchetty bush. Once you have collected the grubs, you will need to clean them thoroughly and remove their heads. Next, you can chop them into small pieces and set them aside.

For the vegetables, you can choose any combination of your favorite stir-fry vegetables, such as carrots, bell peppers, onions, and broccoli. Wash and chop the vegetables into small pieces and set them aside. It is important to prepare all the ingredients ahead of time, as stir-fry is a quick cooking method.

Cooking Witchetty Grub Stir-Fry: Tips and Serving Suggestions

To cook witchetty grub stir-fry, heat some oil in a wok or frying pan over high heat. Add the chopped witchetty grubs and stir-fry for a few minutes until they are lightly browned. Next, add the chopped vegetables and stir-fry for another few minutes until they are cooked but still crisp.

You can season the stir-fry with salt, pepper, and your favorite spices. Some people also like to add a sauce, such as soy sauce or oyster sauce, for extra flavor. Once the stir-fry is cooked, you can serve it hot with rice or noodles.

In conclusion, witchetty grub stir-fry is a delicious and nutritious traditional Indigenous Australian dish that is easy to prepare. By following these simple steps, you can create a flavorful stir-fry that is sure to impress your family and friends.

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Lifestyle

In The Event of a Power Failure: How You Can Still Cook in an Emergency

A power failure due to natural events, crises or technical faults is also possible with us at any time. We will show you how you can cook without electricity and what you need to do it.

In the event of a power failure: cook like in the old days

We can no longer imagine everyday life without electricity. But our ancestors lived like this and cooked with fire. You can still do that today: find a spot outdoors with sufficient distance from combustibles and the forest.

Pay attention to a suitable, non-combustible surface, preferably earth or sand. Dig a small hollow for the fireplace or place a ring of stones. Alternatively, use a fire bowl. You can place a grill grate over the embers and put a pot on top. Put out every fire again, for example with sand.

However, making a campfire requires wood and a little practice. Because of the risk of fire, open fire is also prohibited in many places, especially during dry periods. It is generally not possible in residential areas. Maybe you have a charcoal grill at home, the modern version of the campfire. Not only can you roast vegetables, meat or fish on the grill, you can also heat your kettle or soup.

camping stove

The easiest way to cook without electricity is with a camping stove. Various models are commercially available: one-flame cartridge cooker, two and three-flame larger devices. There are also various accessories such as stands for pots and pans and even attachments that you can use to bake. As a rule, these stoves burn with gas cartridges, which you can get at any hardware store. Gasoline stoves are also occasionally offered. There are also special Esbit pocket stoves with solid fuel tablets. These mini stoves are particularly light and therefore suitable for outdoor tours. Because of their size, they are more likely to be emergency cookers, but they are useful for a cup of coffee or a ready-made soup.

You can cook a real meal with the classic one-flame gas cartridge cooker. We recommend dishes that you can prepare in just one pot, such as soups and stews. Gas stoves hardly smell and do not smoke or soot. Nevertheless, the manufacturers recommend using them only outdoors for safety reasons. You should make sure that the stove is stable and cannot tip over. Always turn off the gas immediately after use.

Cooking with solar energy is also an alternative. You can buy solar cookers, portable folding grills, or solar ovens. They are equipped with a reflective material that catches the sun’s rays, focuses them and thus generates heat. Solar ovens are particularly environmentally friendly and you don’t have to buy any fuel. However, they only work outdoors and in sunshine. The cooking time is longer than other ovens. You must therefore plan your time well in order to have enough sun.

indoor solutions

Fire bowl, grill and gas cooker are suitable for cooking outside. And inside? You can also prepare your food with a fondue set or table grill. This works wonderfully in the apartment. You can use fuel paste as a heat source. It consists of denatured alcohol (ethanol) and a thickener. In gastronomy, it is often used to keep food warm. It gets very hot and is also suitable for cooking.

If you don’t have a fondue set, you can build your own construction: place the grill grate from your oven over some bricks. You can also use flower pots, tin cans or preserving jars (no plastic!) as a substructure. Put your pot on it. Place the container with the fuel paste underneath on a fireproof, heat-resistant surface, such as a porcelain plate. Your construction must be stable and must never be left unattended.

If you don’t have fuel paste, you can also heat it up with tea lights if necessary. You can boil water, but it takes a long time and you need a lot of tea lights. The best ones with a longer burn time. Proper cooking with tea lights is tedious.

Prepare accessories, food and fire extinguisher

Cooking without electricity is not that difficult. Stock up on the necessary accessories and suitable food. Also don’t forget that you will always need matches or a lighter (except for the solar oven). Almost all methods presented here cook with flame. So pay attention to your safety and fire protection. Don’t leave your cooking area unattended. You should always have an extinguishing option (fire extinguisher, extinguishing spray, fire blanket…) at hand.

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Food

Dangerous Raw Vegetables: You Should Always Cook These Types of Vegetables

Vegetables are essential for a healthy diet. However, some varieties contain toxins when raw, so you should always cook these foods before eating them. In addition to vomiting, diarrhea, stomach ache and headaches, consumption in the uncooked state can even lead to death in the worst case.

Poison in raw food: You should never eat these varieties raw

In addition to potatoes, beans, aubergines, mushrooms, cassava, elderberries and rhubarb, you should never eat zucchini raw. Because there is a risk of dangerous poisoning. In the worst case, there is even a risk of death.

1. Potatoes

You should never eat potatoes raw. The reason: the solanine contained in raw potatoes is toxic. The solanine is a glycoalkaloid and serves as a natural toxin meant to protect the potato. This substance is primarily found in the skin and in new shoots. If a potato was supposedly stored incorrectly and is already sprouting many new shoots, it is better to throw it away. Simply cutting away the shoots is not always advisable, because the more young shoots the potato has, the more solanine there is in the tuber.

The consumption of toxic solanine is reflected in nausea, diarrhea and abdominal pain. Most of the solanine evaporates through cooking. Interesting: You can eat sweet potatoes raw without any problems, as they are not related to the potato.

2. Eggplants

It is similar to the potatoes with the aubergines. They also contain the poisonous bitter substance solanine, which can be rendered harmless by cooking. Aubergines are nightshade plants, which usually all form solanine. In some modern breeds there is hardly any evidence of this toxic substance, so these aubergines can also be eaten raw. However, hardly anyone will do that, since aubergines taste inedible raw.

In the past, it was common practice to salt the aubergine before cooking so that it loses the bitterness. Nowadays, however, this is no longer necessary as the new breeds contain very few. However, salting the eggplant makes it softer and gives it a more pleasant consistency.

3. Beans

The Bavarian Consumer Center advises against consuming raw beans. Because the consumption of phasin contained in uncooked beans can lead to symptoms of poisoning. Phasin is a toxic protein compound that can be rendered harmless by cooking. If you throw the beans in boiling water for at least ten minutes, you no longer have to worry. However, the bean water should then also be thrown away, because the solanine is now in it.

The consequences of eating raw beans are headache, diarrhea, nausea and vomiting. However, too many raw beans can be deadly. Children are particularly at risk because they weigh little.

4. Mushrooms

Some mushrooms are edible raw, while others are not. As a rule, cultivated mushrooms, such as button mushrooms or shiitake, can also be eaten raw. Mushrooms that grow wild in the forest usually have to be prepared to make them non-toxic. Honey fungus in particular is responsible for many mushroom poisonings in Germany. By cooking the mushrooms* you also render the fox tapeworm harmless. Mushrooms that should only be eaten cooked include:
witch bolete
chestnut mushroom
pearl fungus
redcaps
morels
milk patty
honey fungus

5. Rhubarb

Rhubarb is especially toxic to those suffering from gout or kidney disease. The toxicity is due to the oxalic acid it contains, but it is harmless to healthy people – at least in the amounts normally found in rhubarb. When harvesting, the later in the year the rhubarb is harvested, the more oxalic acid it contains. And the more toxic it is for people who are already ill. Good to know: There is more oxalic acid in the leaves than in the sticks.

6. Elderberry

Even the elderberry is said to be poisonous? Yes, it contains the poison sambunigrin. This can lead to vomiting, diarrhea and nausea. The sambunigrin only loses its toxicity when the berries are heated, which is why you should never eat elderberries raw. The berries follow the elderberry blossom, which can be admired between May and June. Just like the berries, you can also use the blossoms – for example to make a delicious syrup.

7. Cassava

In many parts of the world, for example in South America, Africa and Asia, the cassava tuber is one of the staple foods, similar to the potato in our country. For this reason, the tuber is also called “tropical potato”. It is one of the spurge plants and has its origins in Brazil.

You should never eat the cassava tuber raw because it contains hydrocyanic acid. Specifically, linamarin, a hydrocyanic glycoside that fuses with the enzyme linase to produce hydrocyanic acid. However, the poison is rendered harmless during cooking, but the cooking water should be thrown away.

Special case zucchini

Zucchinis are a special case: raw zucchini are particularly healthy. This is because the raw squash contains more vitamins and nutrients than the cooked version. The shell contains a particularly large amount of healthy substances, which is why eating untreated organic zucchini is recommended.

However, if the raw zucchini tastes bitter, it is better to keep your hands off it. The bitter taste comes from cucurbitacins, which are poisonous bitter substances. These serve to protect the zucchini, which nowadays has been almost completely bred away. However, if the zucchini plant is exposed to severe drought, the cucurbitacins can still develop. Even small amounts lead to nausea, diarrhea or stomach upset. In extreme cases, however, even to death.

Important: If the zucchini tastes bitter, you should dispose of it immediately, because even if you cook the vegetable, it does not lose its toxicity.

Conclusion: That’s how dangerous the toxic raw food is

Many people already know that potatoes should not be eaten raw. But the same goes for beans, cassava, eggplant, elderberries, mushrooms, rhubarb, and even some zucchini. These vegetables all contain toxins that can cause nausea, vomiting, and diarrhea, and in the worst cases even death.

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Cooking Tips

Steaming: Why You Should Steam Cook Your Food

Steam cooking is a centuries-old cooking method in which food is prepared in a way that is particularly gentle on nutrients and flavors. Here you can find out how steaming works, which methods are available and which ingredients are particularly suitable.

Steam cooking refers to cooking methods in which the food is not cooked directly in water but in steam. Steam cooking has a long tradition, especially in Asia, but here in Europe it only became popular in the last century.

This makes steam cooking particularly healthy

When you cook your food in water, many nutrients dissolve and are lost in the water, such as vitamin C and the B vitamins. In addition, the food loses its taste because it also releases flavorings into the cooking water. This means that steamed dishes are not only particularly healthy, they also taste more intense and you don’t have to season them as much.

Steam cooking: one word, many methods

Basically, you can distinguish between two steam cooking methods:
Steam cooking at normal pressure, i.e. at normal atmospheric pressure.
Steam cooking at increased pressure in a pressure cooker. This has the advantage that the water does not boil at 100 degrees under increased pressure, but only at 120 degrees, which means that the cooking time for the food is shorter.
There are several ways you can steam your food at atmospheric pressure. Steaming inserts for pots or woks are particularly simple and inexpensive. These can be made of metal or, as is common in Asia, of bamboo. Multiple inserts can often be stacked on top of each other so that you can prepare different dishes at the same time.

Pressure cookers are also very common. There are now even oven-sized steamers that can be permanently installed in new fitted kitchens. These are the most suitable for you if you want to steam particularly large quantities.

Another old method is steam cooking in the so-called Roman pot. This is a clay pot that is soaked in water before use, then filled with the food to be cooked and placed in the oven. Soaking the clay prevents moisture from escaping the pot. Thus, the food cooks in its own juice.

This is how steam cooking works

If you use a pot as a steamer, you need to fill it with a large enough amount of water. How much that is is often stated in the recipe. For pressure cookers, it should be in the instruction manual. It is also important that the lid of the pot closes well, otherwise the steam can escape.

So that your ingredients are cooked at the same time, you should cut them according to their cooking time. This means that foods that take longer to cook should be cut smaller than those that cook faster.

Once everything is in the pot, unless the recipe says otherwise, boil the water once and then let it simmer over medium-high heat. Steaming works best if you don’t lift the lid of the pot during the cooking process. Then no steam can escape. Instead, it condenses on the pot lid and drips onto your food – so it stays particularly juicy. Only towards the end of the cooking time should you check whether the food is done. Caution: The steam that escapes when you open the pot lid is very hot. The best way to protect your hands is with glove-shaped pot holders.

If, on the other hand, you want to try steaming in a Roman pot, it is important that you water the pot really well. He should stand in the water for 10 to 15 minutes. Then put the pot in the cold oven and only now heat it up. This is important as the clay may crack when placed in the preheated oven.

All steaming methods do not require the addition of fat. For even more flavor, you can briefly roast or caramelize ingredients such as meat or vegetables before steaming. You can then add the resulting brew to the water in the pot. Your dishes will also be particularly tasty if you enrich the water with a little vegetable broth or wine.

Which ingredients are suitable for the steam cooker?

In principle, you can steam almost anything. Steam cooking is particularly advantageous for delicate foods such as young vegetables or fish. With other cooking methods, these quickly lose their fine taste. Potatoes, yeast dumplings, rice or smaller pieces of meat are also well suited for steaming. Only foods with very long cooking times are not particularly suitable, since steam cooking takes a little longer than other cooking methods anyway.

You can best benefit from the gentle preparation in the steamer if your ingredients are really fresh and have not already lost most of their nutrients through storage. It is particularly important here that you should buy seasonal and regional products, preferably at the weekly market.

Our conclusion on steam cooking

All in all, we can recommend steam cooking as a particularly healthy, tasty and gentle cooking method. You can compensate for the slightly longer cooking times either by using a pressure cooker or by chopping your ingredients sufficiently small. Then you even save energy when steaming, because you only have to boil the water once and then set the stove to a medium temperature.

You can also cook different ingredients at the same time without their flavors mixing.

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Cooking Tips

Cook Sauerkraut Rich in Vitamins

Do you want to cook sauerkraut? Sauerkraut is one of the most vitamin-rich vegetables and it tastes good. It contains unbelievable amounts of vitamin C and just 150 grams of raw sauerkraut are enough to provide the vitamin balance enough vitamin C for a day. There is a little trick to ensure that the sauerkraut is still rich in vitamins after cooking.

Mix in the raw sauerkraut

When you start cooking the sauerkraut, use about a cupful of raw sauerkraut from the jar or can. Set this aside and cook the sauerkraut as usual. The sauerkraut is ready in 20 minutes, but valuable vitamins are lost during the cooking process. Now the raw sauerkraut is used.

Take the cup with the raw sauerkraut and simply mix it with the already cooked one. So now you have an extra portion of vitamins in your sauerkraut and nobody will notice it, then the raw sauerkraut is not noticeable under the cooked sauerkraut. But it still tastes a bit more al dente, and that’s a positive side effect when you mix in raw sauerkraut.

Increase vitamin content

After cooking, mix the previously set aside raw sauerkraut into the cooked food and you’ll increase the vitamin content extraordinarily. In this way you can do even more for your health because you have received the valuable vitamins.

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Cooking Tips

Cook Plum Jam and Make Plum Jam Yourself

Instructions for cooking plum jam with lots of useful tips and delicious recipes for making plum jam yourself. Now make grandma’s plum jam yourself quickly and easily.

Almost nothing looks as good on bread, on pancakes, or in baked goods as tasty plum jam. When is it “pure”, when “normal” and what is the best way to prepare it? Plum jam is a small delicacy that stands out from conventional types of jam in its very own way.

The sticky-sweet plum puree is prepared differently, is much thicker than other “jams” and makes it not only wonderful on breakfast sandwiches, but also in baked goods, on pancakes, or on American-style pancakes.

Simply make plum jam yourself

But how exactly do you make a delicious porridge out of a few ordinary plums? The first trick is that the cooking time can be up to an hour at best. Of course, the plums melt much faster at the highest temperatures – but the aroma is lost in the process. Cooking it down quickly is not recommended for really good mush. So give yourself and your project time.

The basic recipe for the plum jam preparation

There are differences when making plum jam yourself. There is a “normal” and a “pure” plum jam and many more variations. However, since these usually only differ in different ingredients that are added or not, we leave them out.

The most well-known way of preparing plum jam is the “normal” way. With this, the fruits are first cored, extensively chopped up, and mixed well with sugar. The amount of sugar required is at least a quarter of the weight of the fruit used. In other words: If 500 grams of plums are to be boiled down, you should add at least 125 grams of sugar.

Even before the stove is turned on, the typical standard spices should be added: cinnamon and cloves. As an example calculation, with our already mentioned 500 grams of plums, it would be half a teaspoon each of cinnamon and cloves.

Interesting plum jam recipes

  • 478 recipes at chefkoch.de
  • Making plum jam in the oven
  • Prepare plum jam without sugar

Useful tips for cooking delicious plum jam

Incidentally, the puree will be more aromatic if you use more ripe or even overripe plums. However, the amount of sugar required is reduced here, since ripe plums have a much higher fructose content than normal ones. In order to avoid bitter mush, however, you should not completely avoid sugar. In any case, it should be one-fifth – based on the amount of fruit.

If you would like to try small, technical spice modifications, you can add a little vanilla. However, this taste is very peculiar and therefore really only recommended for fans of the silky sweet pod.

The so-called “pure” plum jam is a matter of taste. It is mainly known in Mecklenburg-Western Pomerania, but also has many friends in the rest of Germany. No spices are used in this one. Only the usual amount of sugar, already mentioned, is added.

Proper storage of plum jam

Storing plum jam is really easy. Once boiled, the delicious porridge is extremely stable and often keeps for several years without refrigeration. Slightly cooler storage, for example in the cellar, is definitely recommended. This benefits the aroma.

Of course, the preserving jars should be closed well and airtight. When stone pots are open, the surface should be covered with a cellophane cloth. To be on the safe side, this can be soaked in rum. Opened jars are best stored in the fridge and consumed quickly.

The special thing about plum jam is that it becomes even more aromatic and special in taste the longer it is stored. It is therefore advisable to store freshly canned mush for a few weeks. Of course, the plum jam can also be eaten directly.

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Cooking Tips

Tips and Instructions on How to Cook Eggs Properly

Lots of tips and tricks for cooking eggs properly with instructions for cooking perfect eggs. All household tips for Boiling eggs with tricks for hard and soft eggs. With fresh eggs test.

Household tips for boiling eggs

So you have perfect breakfast eggs and know the tricks for optimal cooking times for an ideal boiled egg. Also, note the tips for storing eggs and preserving eggs.

  • Marking with a pen helps to distinguish between boiled eggs and fresh eggs in the refrigerator. All boiled eggs get a black dot on the egg.
  • Quenching the eggs in cold water immediately after cooking will prevent the yolk from turning green.
  • Use up and boil older eggs first. The older the eggs, the more important it is to quench them in cold water.
  • Don’t boil eggs for too long and don’t boil over 90°C, otherwise, the iron in the yolk and sulfur in the egg white will start to dissolve, and then this greenish edge will appear on the hard yolk.
  • You can also reuse the eggshells very well as organic fertilizer for the flowers and plants in the household.

Instructions for cooking eggs

For the perfectly boiled breakfast egg, we have collected the most important points in instructions for boiling eggs: Ideally, use room temperature eggs for cooking. If you get the eggs fresh from the fridge you have to add that to the cooking time. The boiling water in the pot should be high enough to completely cover each egg. Alternatively, you can also cook the eggs in steam, but then you need a lid on the top. you have to be careful that not too much water evaporates before the eggs are ready according to the cooking time.

Optimal cooking times for eggs

For an ideal boiled egg, a distinction is made between soft, waxy, and hard eggs. Do not cook the eggs too long or too hot, as the eggs usually continue to cook. The following cooking times apply to eggs in already boiling water. If you boil an egg in cold water, just add 2 minutes.

Always carefully put the eggs in the pot

When the water boils, carefully place the egg in the saucepan with a spoon. After boiling, use the same spoon to fish the eggs out of the water again. Then rinse under the tap with cold water until you feel a cool peel. Quenching prevents further cooking, especially with soft eggs. If you leave soft eggs alone, the yolk will continue to set.

What to do if eggs burst

When eggs burst, the temperature difference between egg and water is too high. In these cases, take the eggs out of the fridge early so that they can warm up to room temperature. Or preheat under lukewarm water beforehand. Vinegar and salt in the cooking water will help coagulate. Then at least burst eggs will not appear. So just add vinegar or salt to the water.

The fresh egg test

You can test whether eggs are fresh by looking at the raw egg from the outside or by breaking it open and analyzing the egg contents. With broken eggs, you can test and identify fresh eggs as follows:

  • Fresh eggs have the yolk in the middle of the albumen. The thick egg white forms a kind of ring around the bulging yolk. In old eggs, the albumen liquefies, and the yolk shifts to the edge or becomes flatter or wider.
  • If the chicken feed contains a lot of corn, the egg loses its tension and becomes runny. On hot days, the animals drink a lot of water. As a result, the eggs lose their consistency and also become thinner.

Test fresh eggs with the egg closed

  • The swim test involves placing the whole egg in cold water. If the egg is fresh, it stays on the ground.
  • In the shake test, you hear a gurgling noise when you shake the egg. Then the egg is no longer fresh.
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Cook Potatoes with Instructions and Cooking Test

This is how you simply cook potatoes. We give you tips for cooking potatoes and for cooking tests. Also for boiled potatoes with rules of thumb for the duration. Here’s our quick guide!

The cooking time of potatoes varies depending on the variety and size of the potatoes. For this reason, every time you cook, you have to carry out a cooking test to find out whether the potatoes are done or not. The cooking time also changes depending on the potato dish. Unfortunately, some people don’t know this and so the result is floury or too hard potatoes for many. We will help you and give you some rules of thumb so that the potatoes turn out well.

1) Boil potatoes

To boil potatoes you need boiling water and a saucepan for cooking. The ideal is to cover potatoes with cold water and gradually warm it up. The reason is that at around 70 degrees, the starch particles in the potatoes burst open. So if you immediately put them in hot water, the starch on the edge of the potato will gelatinize and the result will be potatoes that are cooked on the outside and hard on the inside. When the water starts to boil, you should season them with a pinch of salt. As soon as the potatoes are boiling, reduce the temperature until it is just simmering. Also, note our tips and home remedies for potatoes.

2) Potato cooking test

If you think the potatoes are good now, you should do the cooking test. To test the cooking, you take a fork or a needle and stick it in the potato floating in the water. It is best to use the largest potato for this. If the fork penetrates the potato without resistance, then it is done. However, if there is still greater resistance or piercing is difficult, the potatoes must continue to cook. Here you will find an overview of different types of cooking and cooking methods with water.

3) Potatoes and their duration

Depending on the size and saucepan, there are different cooking times for the potatoes. Waxy potatoes will take a few minutes longer. Mealy a few minutes less. Potatoes turn out very quickly in the microwave and can be ready in just 5 minutes. There are special containers or potato bags in which even boiled potatoes can be cooked in the microwave. Baked potatoes, on the other hand, take about 45 to 74 minutes at 200°C. The same time applies to potatoes on the grill. Here you will find more tips for grilling vegetables properly.

4) Rules of thumb when cooking potatoes

The smaller the potatoes are, the quicker they will be cooked and ready. Cutting the potatoes will reduce the cooking time. Small cubes don’t even take half the time. Always try to choose similarly-sized potatoes for a portion, because the more uniform the potato size, the better the cooking point of all potatoes will be reached. Salt in the water does not affect the cooking time. Peeled potatoes cook faster than unpeeled jacket potatoes. By the way, the average cooking time of potatoes is about 25 minutes. Did you like our tips? You might also be interested in our tips and instructions for cooking eggs.

5) Potato Varieties and Recipes

Potatoes have different properties. We will show you which dishes they are suitable for. The following applies here: The smaller and thinner the potato pieces are in a dish, the faster they are ready. Incidentally, a rösti in the pan only takes 15 minutes.

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Cooking Tips

3 Healthy Jam Recipes to Cook Yourself

In this post, you will find three recipes for healthy jam. They are simple and proven housewife recipes. You can cook your own healthy jam from fresh berries and fresh fruit. You will find a jam recipe for summer, one for fall, and one for winter.

First, you only need two to five fresh ingredients. Secondly, you can cook your own jam creations yourself. And third, your health will benefit. Instead of buying jam, you can make your own jam. If you want to make jam yourself, you need fresh fruit or berries and preserving sugar.

1) berry jam in the fall

Preserving summer’s harvest in jam jars is tempting. Fresh blackberries can be picked well into October. You can easily make this grandmother-style jam with fresh berries yourself. If you want to make jam without sugar, there are alternative sweeteners like dates or honey. The recipe for blackberry jam makes four to five jars of jam.

Ingredients for the berry jam

  • 1 kg of blackberries
  • 500 g preserving sugar (2:1)
  • 4-5 jam jars

Step-by-step instructions for making berry jam

The preparation of the berry jam is very easy. The delicious jam is on the table in three steps.

  • Boil the sugar with 40 ml water to a clear, thick syrup.
  • Add the berries and cook for 30 minutes while stirring.
  • Then pour into jars that have been rinsed with hot water and close them immediately.

2) Summer strawberry rhubarb jam

When the strawberries are ripe in the fields, this summer jam is quickly conjured up on the table. You can pick the ingredients for this delicious jam fresh from the field or buy them at the weekly market. Make sure that you get ripe, sweet strawberries, because then the fruits will develop their full aroma. And this is how you succeed in cooking the healthy strawberry and rhubarb jam yourself step by step.

Ingredients for the strawberry rhubarb jam

  • 750 grams of strawberries
  • 500 g preserving sugar (2:1)
  • 250g rhubarb
  • Juice half a lemon
  • 4-5 jam jars

Preparation instructions for the summer jam

Summer is the peak season for fresh fruit and berries. The strawberries grow so numerous that they can be made into jam for the time after the strawberry season.

  • First, clean the strawberries, wash them, and cut them in half.
  • Mix the berries with the jam sugar.
  • Then puree the mixture with the hand mixer.
  • Wash the rhubarb and cut off both the leaves and the stalks.
  • Peel the rhubarb and cut it into small pieces.
  • Mix the rhubarb pieces with the lemon juice into the strawberry puree.
  • Then bring it all to a boil in a saucepan.
  • Let the jam cook for about 3 minutes while stirring.
  • Fill the jam quickly into jars that have been rinsed with hot water and seal them.

3) Winter jam from apples and raisins

In this jam recipe with apples, you can also try other spices such as vanilla, cloves, or ginger, depending on your taste. This delicious jam also tastes great in winter with Christmas spices such as cinnamon. When the days get colder, the wintry jam also tastes good warm on waffles or pancakes. An alternative for apple lovers is home-cooked applesauce.

Ingredients for the winter jam

  • 900 g peeled apples
  • juice of a lemon
  • 500 g preserving sugar (2:1)
  • 100 grams of raisins
  • 1 pinch cinnamon

Step-by-step instructions for apple jam

You can get the preserving sugar for making jam in any well-stocked supermarket. Especially in autumn and winter, you can buy it in stock if you like to make jam.

  • First wash the apples, peel and core them, and cut them into small pieces.
  • Then bring the apple pieces with lemon juice and preserving sugar to a boil in a saucepan.
  • Then add the raisins.
  • Then cook the mixture for 4 minutes while stirring.
  • Remove the saucepan from the heat and stir in the cinnamon.
  • Fill the jam quickly into jars that have been rinsed with hot water and seal them.
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Cooking Tips

Make and Cook Jam Yourself

In this article, you will find the instructions for making and preserving jams yourself. You will find a basic recipe for a simple jam recipe from grandma’s time. We’ll also tell you what you need to pay particular attention to when making jam so that everything works out. Have fun making the jam.

It exerts a great attraction on many people to make their own jam. You can’t usually save money – unless you use the fruit you have picked yourself from your own garden as a starting point – but preparing the popular spread yourself is definitely fun.

5 good reasons to cook for yourself

Making and preserving jam yourself is fun. In addition, homemade jam is healthy because the ingredients are known and freshly processed. It also allows you to create new flavors that may not be commercially available. In terms of taste, the homemade jam often offers a pleasant change from the dozens of products from the supermarket. And last but not least: a jar of homemade jam is a nice gift for family and friends.

Must-haves for making jam

Ordinary kitchen utensils found in any good kitchen are enough to make simple jams. A stove, a kitchen scale, a measuring cup, and a whisk, and you are well equipped for jam making. You will also need jars to fill the jam into. This is the list of essentials. You need:

  • A large saucepan and a wooden spoon
  • A clean jam jar
  • 125 g preserving sugar (2:1)
  • 250 g fruit and/or berries
  • label sticker

With regard to the ingredients, the gelling sugar is important in addition to the fruit. Although you can also make jam with normal sugar, this requires a little experience and is not promising with all types of fruit. In the worst case, the jam then remains liquid or becomes rock hard when it cools down. The beginner should therefore resort to gelling sugar. In addition to the sugar, this also contains pectin as a gelling agent. With it, you can usually get useful results right away. Preserving sugar is available in most supermarkets. It is important to pay attention to concentration. However, with a little experience, it is also possible to cook jam without sugar.

The basic recipe for making jam

Classic jam sugar is mixed 1 to 1 with fruit. That means 100g of fruit and 100g of preserving sugar make a jar of jam. This variant naturally leads to very sweet jams, especially if the fruit itself already contains a lot of fructose. For those who prefer less sugar, there are also jam sugars for mixing ratios of 1:2 or 1:3 in well-stocked shops. With the latter, however, it may be that the jam only sets poorly. Beginners should therefore use the 1:1 or 1:2 variants, depending on their taste.

Finally, you need fruit. Frozen or fresh strawberries are recommended for beginners. They are readily available and easy to work with. In addition, this jam gels excellently, you can hardly go wrong. But also blackberries, gooseberries, apples, apricots, rhubarb, and many other fruits and berries are suitable for making jam, marmalade, and jelly.

Book tip for jam fans

This strawberry jam is delicious. If you would also like to try three healthy jam recipes to cook yourself, you will find what you are looking for with us. and for jam fans, there are jam recipes from grandma’s time as a recipe booklet. Well then, have fun with your own jam creation!

This is how to jam production succeeds

In the beginning, you should clean the jam jar with washing-up liquid, rinse it, and finally fill it with boiling water to disinfect it. This is very important for the later shelf life of the jam. The lid should also be cleaned with hot water or, even better, boiled. Then drain everything into the sink.

First, you should remove the greens from the strawberries and wash them. Then cut in half. Then they are weighed. For our example, we choose 250 g of strawberries. This is enough for a small jar of jam.

The strawberries are then placed in a saucepan and slowly heated. They are lightly crushed with a wooden spoon or whisk. Now the jam sugar can be added. 250 g for the 1:1 variant or 125 g for the 1:2 variant. The sugar must now be mixed well. Once it has dissolved, the temperature can be increased and the mass brought to a boil. Stir occasionally during cooking.

Instructions for making a gel test

After the jam has boiled for three to five minutes and is slowly thickening, you should do a gelling test. To do this, put a teaspoon of the boiling jam on a plate and leave it to cool. If the consistency is jelly-like, the jam is ready and can be filled. Close the jars tightly and turn them upside down. It will take a while for the jam to cool down and set completely. Then you can attach beautiful label stickers and write on the glasses. It’s that easy to make and preserve your own jam.

Useful for making jams yourself

With beautiful jars, making jam is twice as much fun! And pretty labels also look great. These things are especially useful if the finished jam is to become a gift. A jam funnel is ideal for filling the jam into the jars. Thus, the jam is filled much better in the jars. There are beautiful stainless steel funnels that are rustproof and dishwasher safe.

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