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Jam with melon, peaches, blueberries and nuts in a slow cooker Crock-Pot

Jam with melon, peaches, blueberries and nuts in a slow cooker Crock-Pot


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The fruits are washed, cleaned and cut into cubes (melons and peaches). I placed them in the bowl of the Crock-Pot slow cooker, I added the blueberries.

I put the sugar and lemon juice over the fruit and let them sit for about 2 hours.

I started the slow cooker on high temperature for 6 hours. After 2 hours I pulled my head to one side.

I fried the walnut kernels and I took off the black skin from them, in my hands I rubbed the kernels until they remained white.

I put the walnut in the last 10 minutes of boiling, as well as the bound mint so that we can remove it.

I placed the duct in well-washed and dry jars, I put them upside down after I put the lid on and left them to cool.

I labeled them nicely and placed them in the pantry.




Green walnut jam

Green walnut jam, traditional, old recipe, simple recipe with all the secrets, as it used to be: with lemon, water, sugar and fruit. Written recipe and video step by step, with all the secrets to make a beautiful jam, golden, not brown or black.

I invite you to make together a delicious, natural, preservative-free green walnut jam # 128578

4. Prepare a bowl-bowl with cold water and lemon slices, in which to put the cleaned walnuts.

Find each of the recipes by clicking on the picture. I highly recommend you to try them and I look forward to you coming back, telling us how they turned out. They are simple recipes, as natural as possible, without chemicals or other unnecessary ingredients. & # 128578

Green walnut jam recipe has also been tried by our dear readers, below you can see only some of the goodies prepared by them:


Jam with melon, peaches, blueberries and nuts in slow cooker Crock-Pot - Recipes

Ingredient:
1 green salad
melon
Cherry tomatoes
slices of Parma ham
vinaigrette sauce (mustard, salt, pepper, vinegar, olive oil) - 1 tablespoon vinegar for 3 tablespoons oil


Preparation:
Prepare the vinaigrette sauce: mix the vinegar, mustard, salt and pepper.
Finally add the oil and rub well until you get a thin cream.

Wash and drain the salad.
Cut it into pieces and put the vinaigrette sauce on it. Stir.

Cut the watermelon, remove the seeds and fibers. Make balls with a spoon for ice cream.


Watermelon recipe

I prepared you melon recipes which the little ones will adore. Prepare today a delicious melon juice, a tasty cake, sweet or ice cream with melon!

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    When we think of summer, we can't help but associate it with watermelon. This is one of the most tasted fruits of.

    Summer fruits are always eagerly awaited, whether we eat them fresh or include them in all sorts of.

    Fruits are some of the most important foods that should be part of a pregnant woman's diet. As we.

    & Icircn the last month of summer, enjoy the abundance of watermelon and use it as the main ingredient & icircn all kinds of.

    Take advantage of the abundance of melon to prepare delicious recipes with it. Whether it's about savory dishes or about.

    Summer, but also the coming of the big holiday, make us even more eager to spend more time outdoors, with.

    Homemade ice cream with melon is my favorite. Unfortunately, in our family the melon is not very popular, and not in cakes.

    Children are crazy about sweets, and we, as mothers, are concerned that they be as healthy and fit as possible.

    Prepare watermelon and strawberry juice for your child on hot summer afternoons and he will thank you with a sweet smile.

    Are you pregnant and craving a delicious dessert that will not make you fat? Prepare watermelon dessert in less than 10 minutes! The taste.

    If you want to leave aside the heavy Romanian appetizers and prepare an original, tasty and easy appetizer for your little one.


    How to prepare the best homemade jams & # 8211 useful tips

    No matter what fruits or other ingredients you choose for the jam you prepare at home, it is good to take into account some useful tips that will make your work easier and will help you get the desired textures and flavors:

    • sterilize the jars & # 8211 wash the jars, put them on a tray and let them dry in the stove area, to keep them warm this aspect is important, so as not to be surprised that they break when you put enough jam hot in them even use a knife or a metal tray when filling them
    • leave the fruit overnight in sugar & # 8211 no matter what fruit you use, let them absorb the sugar overnight put them in a pan and leave them like this, at room temperature do the same with rose petals
    • roses & # 8211 it is good to have roses from your own garden, to pick them early in the morning, to have a strong smell, wash the flowers, let them dry with the petals down, take the petal with the petal and remove the white part from their base, for so that the jam does not acquire a bitter taste
    • check if the sugar syrup has bound & # 8211 Normally, after 45 minutes of boiling, the sugar syrup binds, however, the following test: put on your fingers a little and if it is sticky, then it is bound
    • monitors temperature & # 8211 use a thermometer and make sure that the temperature of the jam reaches over 105 degrees Celsius, because then the sugar turns into a gel and mixes well with the fruit pectin, the jam thus gaining consistency
    • the amount of sugar & # 8211 some fruits have a higher amount of pectin than others, therefore for some jams you will need less sugar, for others, more if, however, you do not want to use sugar, you also have variants of jams with honey or arrowroot
    • remove the foam & # 8211 to make your jam look nice (clear), proceed like chicken soup and remove the foam that forms above the jam while it is boiling
    • flavor & # 8211 Depending on the ingredients, use lemon, mint leaves, cinnamon, anise, to give your jam a special flavor.

    When you don't have the time to make a cake, homemade jams are a delicious option at your fingertips, for preparing a breakfast, for example, that the whole family will enjoy. In order to obtain, however, the desired flavors and textures, it is good to take into account some landmarks that you can find in recipes, such as the ones above, and some practical rules. Otherwise, put your creativity to the test and give a personal note to homemade jams.


    The raspberries are quickly passed under a stream of water and allowed to drain. The same is done with blackberries, if they are fresh. I had them in the freezer and let them thaw.

    The blueberries are cleaned of tails and leaves, if necessary, washed and allowed to drain. The currants are cleaned and washed, as well as drained.

    While the fruit is draining, the syrup is prepared.

    In a stainless steel pot with a double bottom, put the sugar, water and lemon juice. Put on high heat and mix until all the sugar melts. Reduce heat and simmer until bound. The drop test is performed.

    Place the fruits in turn and move the pot left and right to cover the fruit with syrup and not to crush too hard. Let it simmer for a few minutes until it starts to boil. Mix with a wooden spoon, but carefully and froth if necessary.

    When it starts to boil, reduce the heat and leave it on the fire until the syrup starts to bind, testing it on a plate.

    Take the pot off the heat and cover with a damp, well-squeezed towel and leave until it cools completely. He stayed with me until the next day. Put the jam in the washed and dried (sterilized) jars, cover and store in the pantry.


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    Since the watermelon season started, I buy them twice a week. This year it seems that all the fruits ripened 2 weeks faster. Great joy to my junior who is a melon fan but also green (red). I am very glad that the pope daily 2-3 slices of fresh watermelon, along with other seasonal fruits.

    I bought a sweet and fragrant melon today. The junior asked me if I didn't make him a melon ice cream & # 8230 That's all I needed and I got to work! The truth is that I also missed "melon gelato".

    The simplest creamy fruit ice creams are made with whipped cream and powdered sugar (honey or sweetener), without boiling, all cold. He does so Oana raspberry ice cream & # 8211 see recipe here.

    Instead of the sugar in our ice cream recipes, you can put honey, agave syrup or stevia or green sugar sweeteners. The cream used is a natural one, for whipped cream, with min. 30% fat (excluding vegetable imitations such as Hulala, Meggle or other dirt).

    The melon from which we make ice cream must be baked, sweet and fragrant. They are melons with orange core or yellow-green core. For a more pleasant taste I decided to put a little lemon juice in this yellow pepper ice cream.

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    My first contest :)

    I tried Kollath Breakfast and I liked it so much that I want you to try it too :) So Madeline & # 8217s Cuisine and Solaris rewards you! We gladly offer you 3 baskets with Solaris goodies. Yummmy!

    The participation rules are very simple, as are my recipes :)

    1. You have to be a Madeline & # 8217s Cuisine and Solaris fan on Facebook (but I hope you already are :)
    2. You must leave a comment either on this article or in the Facebook post in which you tell me with what fruit would you prepare Kollath Breakfast. It's still the season of fresh and fragrant fruits & # 8230 :)

    Development period: August 6-18. Tuesday August 19th I will draw the winners using random.org. So for 3 lucky people I won't even be 3 bad watches :))

    Here are the winners, congratulations! :) I look forward to seeing you all at the next contests)


    Watermelon smoothie with peaches and mint

    Today we vitaminized ourselves with some very tasty smoothies, including this melon smoothie with peaches and mint.
    I love melon more than red melon, so in summer I take full advantage of its taste.

    • 3 slices of melon
    • 3 well-ripened peaches
    • 2 teaspoons polyfloral honey
    • mint leaves
    • 2 tablespoons mineral water

    Preparation time: less than 15 minutes

    [preparation title = & # 8221Preparation & # 8221]

    How to prepare the delicious melon smoothie with peaches and mint.

    Because the watermelon was not really sweet, I added honey to the smoothie, otherwise I would exclude it from the ingredients.
    Peel a squash, grate it and put it in a blender jar, along with 3-4 mint leaves, a teaspoon of honey and a tablespoon of mineral water.
    We pass the watermelon through a blender until it becomes a paste, which we transfer to another container.
    We do the same with peaches, but I preferred to prepare them with the whole shell, because there are most vitamins.
    So remove the seeds, cut them into cubes and add them to the blender container, along with a teaspoon of honey, 4-5 small mint leaves and a tablespoon of mineral water.
    Pass the ingredients through a blender until smooth.
    In fact, two smoothies are formed, which we portion into two containers.
    In one container I put peach smoothie at the base and melon on top, and in the other vice versa.
    In the middle of the container, the smoothies were mixed, thus having 3 flavors in one container.
    These smoothies with melon, peaches and mint came out very good and beautifully colored.