Search Results for jam
Redcurrants are processed to red fruit soups and summer pudding, juice and ice cream. And many more…
Like their red relatives, white currants are popular garden plants, but their fruits are sweeter.
Zwetschgen are eaten fresh, processed into zwetschgendatschi tart, schmootsch and as dried fruits.
The fruits are sweet and have a very aromatic taste. They are best eaten raw.
During the ripening process, the initially yellow fruit is covered more and more with reddish-brown spots until the whole skin is brown.
The entire plant of the ‘Elberta Girl’ tomato cultivar is covered with a fine, silvery fluff. The leaves are somewhat curly, the fruits are flamed. They are not very sweet, the flesh is of a rather mealy-soft consistency.
If the myrobalan plum is not eaten raw, it can be processed into compote and jam.
The fruits can be cooked to make jam and juice. Raw, on the other hand, they taste very astringent.
The unique taste compensates for the painstaking production of jelly and compote.
The “conspicuous” blackberry can be consumed directly from the bush as a soft fruit or processed into jam, jelly, liqueur, compote, sorbet and juice.
The highest importance has the aromatic oil, of course, in the perfume production, but also tea (Earl Gray and Lady Gray), confectionery and Lokum are flavored with bergamot oil.
The name “Amanatsu” means “Sweet Summer”. The sun-yellow fruit is about the size of an orange. In Japan iIt is eaten fresh or processed into jam, juice, ice cream, liqueur and wine.
The multiform Buddha’s hand is a special kind of citron.
Pineapple tomatoes are one of the largest and heaviest tomato varieties. Individual fruits can weigh over 1 kg.
This red-fleshy variety with the reddish peel is very delicious!
The jelly palm has delicious orange fruits with a seed that looks and tastes like a mini coconut.
It is still a stubbornly held legend that the fruits of the rowanberry or mountain ash are poisonous. The small fruits are ideal for jam, mash, liqueur…
Bog bilberries can be freshly taken from the shrub or processed into jam, compote, liqueur and wine.
The variety morello cherry (subsp. acida) is well-known and often traded in glass jars, as compotes and jam, and it is an essential ingredient in the Black Forest gateau.
This strange bitter orange variety stands out for its furrowed skin, but is consumable like most other bitter orange varieties.
Ripe fruits of Beale’s barberry are edible raw or cooked and a jam can be prepared. Dried berries give muesli a fruity note.
The fresh flowers are often used in different countries as aromatic inflorescence vegetables or for jam.
The intense pink color of this fruit, especially of the fruit flesh, is a challenge for the eye and for the camera sensor.
Despite its higher juice content, Chinese citron can be used in the kitchen like other varieties of citron, such as succade or jam.
From rose hips a fruit tea can be prepared as well as jam (“hagebuttenmark, buttenmost”) . Dried and ground, they even can be used as a flour substitute and can be mixed with flour.
The calamondin has a thin, sweet peel and sour pulp.
The black chokeberry contains many vitamins and other important substances in such large quantities that it has also medical significance.
The fruit ripens throughout the summer and into the autumn. It has a firm flesh and is mainly processed into tomato paste and canned food.
The perettone citron is certainly one of the ornamental varieties among the citrus plants, but the fruits should be candied or made into jam.
They taste is almost the same as blackberries, but a bit more sour than these. The fruits can be picked straight from the shrub, or can be processed to jam and dewberry liqueurs.
Blackthorn fruits are made into jam, jelly and compote.
Even if the fruits are not productive, they can be eaten fresh from the tree or processed into jam, compote and liqueur. The beautiful flowers can decorate dried tea mixtures.
Kumquats are eaten as a whole. They are sweet and tangy and very aromatic.
The list of preparation options for eating chestnuts is long…
The black, round berries with white little hairs are best eaten fresh as soft fruit, but they are of course also suitable for making jam, jelly, juice and liqueur.
Cattley guava has spherical, red berries that can be eaten fresh or processed into juice, jam and sorbet.
Kumquats are eaten as a whole. They are sweet and tangy and very aromatic.
The fruits will probably only turn beautiful red when exposed to sufficient cold, otherwise they can remain yellow and look like ordinary lemons.
A typical attribute of the bright golden yellow tomato variety ‘Indian Moon’ is the fine blush of the very ripe fruits up to red “cheeks”.
The Magenta Lilly Pilly is usually eaten raw, but can also be processed to a jam
Cornelian cherries taste sweet, but also quite astringent when picked and eaten fresh from trees or hedges.
The purple calabash tastes sweet and very aromatic, as one would otherwise expect from the much smaller cocktail tomatoes.
The stems are hardly sweet and are therefore usually given sugar.
The fruits of the scarlet fuchsia are edible, taste sweet and a little pungent.
The mature, fleshy single fruits of the infructescence is sweet and can be eaten directly or processed into jam.
For lemonade, jam, sorbet, in dressings and as a spicy, souring ingredient in spicy as sweet dishes.
The soursop is very similar to the cherimoya which is related to it, but it is even more sensitive to pressure and therefore rarely found on the market.
The value of the furrowed lemon does not lie in their yield, they are more regarded as ornamental fruits. Nevertheless, this variety is edible like common lemons: as lemonade, jam and much more.
The red stone fruits can be processed well to juice, jam and syrup.
The texture and taste of the tubers are reminiscent of ripe coconuts.
Of all the yellow cherry varieties, this one is probably the best known and most common throughout Germany.
Winter’s Blackberry: Rubus winteri Not a winter crop Winter's blackberry, often called "winter blackberry", probably has nothing to do with the cold season. The "i" at the end of a botanical name usually refers to a surname and I suspect
The black skin is tough and tastes astringent, but the white, firm flesh inside is sweet and reminds of a grape or gooseberry in taste.
Under the slightly leathery skin is a soft, mealy pulp with a flavour reminiscent of mango and pineapple.
To open this fruit, I needed 2 large knives. A saw would have been better, but I didn’t have it at hand. When I spooned out the fruit, my spoon also broke.
The hairy fruits, which grow on very short stems almost directly on the branch, are juicy and soft, slightly sweet and tart.
The berry tastes sweet, hardly sour and has no characteristic aroma.
This huge citrons have little pulp and a thick peel (the white albedo), which is usually candied and added as “succade” to pastry.
The fruits of the childing orange are “pregnant” with another fruit: in the interior grows a smaller fruit, along with a peel.
North American natives made tea from the leaves and also ate them as a salad. The inner bark was smoked like tobacco.