Traditional recipes

Blackberry jam

Blackberry jam

This jam is wonderful, especially if you like sweet and sour berries. I only had about 800 grams of fruit, but I will give you quantities worthy of some greedy cooks. Good for work and tasting .. mmmm ....

  • 2 kg mure
  • 1 kg of sugar
  • the juice squeezed from a lemon

Servings: 6

Preparation time: less than 90 minutes


Blackberries are cleaned of any impurities and washed under cold running water. Then put in a saucepan with 200 ml of water and sugar. Bring to the boil and remove from the heat. Now pour them into a blender and spend a few seconds. Strain the composition through a fine sieve so that no seeds remain. Put the syrup obtained on the fire back and let it boil for approx. 5 minutes. Before turning off the heat, add the lemon juice. If you want, you can add gelatin in the composition prepared according to the dosage and instructions on the package, but it is not necessary because the jam will harden.

While the jam is warm, put it in sterilized jars and cover it tightly and then have a little patience to cool.

Ingredients Goggle jam for the winter

  • 1-1.2 kilograms of gogonele
  • 500-600 grams of green bell pepper (I used 560 grams)
  • 200 grams of onions
  • 4-5 large cloves of garlic
  • 40 grams of ginger (about 4 cm of ginger root)
  • 300 ml. white wine or apple cider vinegar with a strength of 9 °
  • 300 grams of caster sugar
  • 60 grams of salt
  • 6 tablespoons (or to taste) TABASCO ® green pepper sauce

Preparation Winter gogonele jam

1. First, wash the gogons well and clean the tails. Then cut it in half and, with a knife, remove the wood next to the tail.

2. Then chop the gogonelles finely, in cubes smaller than 1 cm. Collect them all in a large saucepan.

3. Cut bell peppers, wash, drain and cut in half. Peel a squash, grate it and chop it in the same way.

4. Chop the onion, crush the garlic and grate / finely chop the ginger. Put them all in the same pan with the gogonele and the bell pepper.

6. Add the vinegar to the pan, then the salt and sugar.

7. Put the pan on medium heat and stir a few times. As soon as the gogonele jam starts to boil, a lot of liquid will form in the pan, in which the chopped vegetables will float. Reduce heat to low and continue to boil the gogonele jam, stirring occasionally.

8. The gogonele jam is ready after about an hour and a half, when it has dropped and the liquid has the consistency of a syrup. Be careful, in this last phase of boiling it is possible to catch the bottom, so it must be closely monitored, stirring insistently on the bottom of the pan.

9. Turn off the heat and add TABASCO ® green pepper sauce to taste. I put almost half a bottle because this type of Tabasco is not very spicy, rather fragrant, but everyone can put more or less, depending on how accentuated it wants to be the spicy note of the sweetness of the gogonele.

Winter gogonele jam & # 8211 bottling

10. As for any other can, for bottling this jam from gogons, very clean and sterilized jars and lids will be used, this hygiene of the way of working being what ensures the perfect preservation of the product.

Turn on the oven and set it at 150 degrees Celsius. Wash very well with warm water and dishwashing detergent, their jars and lids, rinsing well in a few waters. Be careful, there is nothing wrong with reusing some older lids, and I do this, but it is essential that they are not deformed or rusty, in which case they will not be able to seal the compote jar and its deterioration is safe! Put the lids and clean jars on the oven tray, with a distance between them, and put them in the oven for at least 15 minutes, during which time they will dry and sterilize. Alternatively, the lids can be placed in a bowl in which boiling water is poured over them, scalding them.

11. Pour the hot gogonele jam into the prepared jars as shown in point 10. From the amount of ingredients on the list above, I got 4 jars of 375 ml.

12. Immediately, I screwed up the lids and turned the jars upside down. After 5 minutes, I turned them back and wrapped them in a few thick layers of textiles, like in a nest. I let them cool slowly. After cooling, make sure that the jars are well sealed, ie that we cannot press on the slightly convex part of the lid, with a slight noise. If we can "crack" a lid, the contents of that jar must be consumed as soon as possible. Mine sealed perfectly, that's why two of them were consumed immediately :)).

And just like that, for inspiration, to see what I did with this gogonele jam, here it is:

Peach jam - quick recipe


Method of preparation

Peaches are washed, wiped with a paper towel and cut into thin slices, then in cubes. In a large and spacious bowl put the fruit together with the sugar, slices and lemon juice, cover with a lid and leave everything for a few hours, at least 2 hours. Meanwhile, the peaches leave their delicious juice.

After this time, the fruit bowl is boiled over medium heat for about an hour, during which time it is stirred regularly, once the jam begins to boil.

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After an hour, take the peach jam off the heat and cover with a damp but well-squeezed kitchen towel and leave to cool for about an hour. During this time, the sweet syrup takes on color, and the fruit absorbs the syrup and is confident.

The jar with jam is boiled again for about 15 minutes from the time of boiling, during which time it is stirred continuously.

The peach jam is ready. Allow to cool, then transfer to clean, sterilized jars and move to the pantry.

Peach jam

Canned blackberry jam for the winter

The other day I received a jar of blackberry jam from my sister-in-law's mother. I liked it so much that I took some pictures and asked for the recipe. Better said the confirmation of the recipe because there is not much difference between a blackberry jam and a strawberry jam, whose recipe you can already find on the blog. As a preparation, I mean.

In general, jams and jams are similar to each other as a way of preparation. I would have called it blackberry jam, but the way to prepare the jam involves making a syrup first. In the jam, however, put the sugar over the fruit and then boil the contents.

This is exactly what she did in this case. He put the sugar over the fruit in the evening, left it until the next day to melt and leave a little juice, after which he boiled it until it bound and thus resulted in a delicious jam. Simple, right?

If you have more blackberries and you want to make a cake, I recommend you try the blackberry jelly cake recipe that you can find by clicking HERE and if you want something simpler and without cream you can try the cake recipe with yogurt and blackberries, by pressing HERE.

Sliced ​​apple jam!

Simple recipe for aromatic and tasty sweet apple sliced.


-1 kg of apples peeled and cut

Important! Take any amount of apples and add the same amount of sugar, ie the proportions are 1: 1.


1.Cut the apples into quarters, remove the stalk with seeds and, if desired, peel them.

2. Then cut the apple quarters once more in half lengthwise, then thinly sliced.

3. Weigh the apples and take the same amount of sugar.

4. Add the sugar to the apple bowl, then shake it so that the sugar reaches between the apple slices and all are covered, the apples must leave the juice.

5. Leave the apples for a while, until they leave the juice. You can refrigerate the dish overnight.

6. Transfer the fruit with the syrup to the pan, put the pan on low heat and boil the apples. Initially, the slices rise to the surface, then soak in syrup and leave. Stir regularly with great care. The cooking time varies depending on the variety of apples.

7. The jam is ready when most apples become translucent and are evenly distributed in the syrup. It gets a beautiful amber color.

8. While the jam is boiling, prepare the jars and lids. Wash the jars with a new sponge and baking soda or mustard powder, then sterilize them in a bain marie. Burn the lids.

9.At the end of cooking, you can add ½ teaspoon of cinnamon and mix well.

10. Transfer the hot jam to the jars. If they have managed to cool after sterilization, then gradually pour the jam, so that the jars can warm up.

11. Close the jars tightly or screw them on.

To make it easier to calculate how many jars you need, keep in mind that 5 kg of jam can fit in a 3l jar.

500 g blackberries, 350 g sugar, 200 ml water, two tablespoons lemon juice

Method of preparation

Wash the blackberries, it is ideal to be as ripe as possible, in several rows of cold water, then crush them with a puree tool. Combine the fruit with lemon juice and bring to a boil over high heat, stirring constantly.

Reduce the heat and leave the pan until the composition drops by almost half. Foam the blackberry jam when it is ready and pour it into clean jars. Put the lid on, turn the jars upside down and let them cool like this. The jam is ready and can be kept in the pantry.

Blackberry jam - recipe without preservatives
1 kg of blackberries a lemon 800 gr sugar a vanilla bean.

Method of preparation

The blackberries are washed well in cold water and left to dry on a napkin. When they are well dried, put them in a bowl together with the sugar and crush them with a spoon to allow the sugar to penetrate better.

Put the bowl with blackberries and sugar on the fire, add the vanilla pod and let it boil for 5, 6 minutes, stirring constantly. When the sugar starts to melt, add the juice of a lemon and leave everything on the fire until it reaches the boiling point.

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It is important to buy carrots from the market. In the peasant, it is more fragrant and tasty.

Carrot jam

This recipe is similar to any other jam recipe.


Method of preparation

Wash the carrots and clean them of impurities. Cut in half, then lengthwise and boil in 3 liters of salted water. When they have softened, they are removed from the salt water.

Wash the lemons and then cut them into pieces, including the peel. It is good to remove the seeds beforehand.

Mix the slices of boiled carrots with the pieces of lemon and put them together to boil in a 3-liter pot with a liter of water. Add the sugar and boil the jam until it is viscous.

After boiling, when it is still hot, the jam is put in jars. To accentuate its taste, you can put small pieces of boiled carrot in the jar. Then close the jars tightly and wrap them in towels. Leave to cool for 12 hours. Don't forget to put metal (knives) under jars so that they don't break when you put the hot jam.

When served, the jam can be decorated with mint leaves.

Carrot jam

There is no big difference compared to carrot jam, only the preparation differs.


Method of preparation

Peel a squash, grate it and squeeze the juice. It should be one kilogram of carrots for which the same amount of sugar will be used.

Put the carrots and sugar, the filtered lemon juice and the grated peel in a saucepan. Put enough water to cover the ingredients and bring to a boil.

Let it simmer for about an hour, and when the juice has set, add the grated ginger.

Extinguish the fire and put the jam in hot jars that are left to cool completely.

For a special taste, some housewives put a can of 400 grams of pineapple, chopped walnuts or an orange.

Plum jam with nuts

The taste buds will surely be delighted by this plum jam with walnut kernels! It goes great with a matured cheese, a pie, a roll, a cake or actually greased directly on a loaf of butter.

I discovered this recipe recently and I want to tell you that I am very happy with this combination, so that next year I will make a double portion, if not triple.

For me, I can say that magiun is the best plum jam I've ever made, but I also like it.

The sugar content is quite low, so in addition to being tasty, it is also very healthy, the sugar can be very well replaced with honey. Stay tuned for the list of ingredients and how to prepare it and you will get a delicious plum jam.


  • 2 kg pitted plums
  • 500 g caster sugar
  • 250 g coarsely chopped or broken walnuts
  • Lemon juice
  • A tablespoon of vanilla extract

Method of preparation:

Cut the plums into cubes, place the lemon juice in a bowl with the sugar and mix gently from time to time until the sugar melts. We leave them like this until the next day.

Strain the plums and the juice obtained, boil it with the vanilla extract and leave it until the amount of liquid is reduced by half.

Add the plums, chopped walnuts and simmer until you get the consistency of sweetness.

Pour into sterilized jars, wrap in towels and allow to cool gradually.

Cranberry and blackberry jam

Preparation: Choose and wash 500 g of blueberries and 500 g of blackberries.

Preparation: Put the fruit and juices in a pot and mix well with Dr. Oetker's Dietary Fructose Gelling. Put on high heat and boil, stirring continuously for at least 3 minutes. Foam, and then fill the jars prepared in advance. Close the jars with threaded lids and leave for about 5 minutes with the lid down.

Serve the jam with yogurt or fresh cheese. You can also prepare jam with 1200 g of berry mixture.

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