Bank jam: 11 recipes

El Caqui – “Gold of Gold”, “Baya del Sol” or “Eastern Plum” – appears on the shelves on the eve of the New Year. This fresh fruit is full of vitamins and minerals. Combined with its flavor and aroma, the chaqui has become the favorite treat of children and adults.

The eastern guest is not only good fresh. Jams and jams made with CAQUIS are very popular. It should be considered in more detail how to keep nutrients and prolong the pleasure of the party throughout the year.

What are the caquis and how do they grow?

The khaki (Godpires – lat.) It is a tropical or subtropical tributary tree or bush of the ebony family. The tree can be up to 500 years. The trees and fruits have the same name.

The Latin name has Greek roots. Russian translated means “food of the gods.”In Russia, the fruit is called chaqui. It is a simplified version of the word “hormu”, which came from Persia along with the fruit. Translated from Persian, it means “Datilera plum.”The fruit is known with this name of “plum” in several languages.

It is commonly thought of bodiness as a fruit. However, the fruit of the ebony tree is recognized as a berry. The historical homeland of this crop is China. From this country it was introduced in Japan and subsequently extended to other countries in the world. In some languages it is called “Japanese apple”.

It is grown in warm regions of Eurasia, America and Australia. In Russia it is grown in the Krasnodar and Daguestán region. Collection time: from the end of October in mi d-November.

Description of external and gustatory characteristics

The fruits can be round, in the shape of a heart or acorn. The color depends on variety and maturity. The color varies from light yellow to orange-chocolate. Its color darkens and softens into maturity.

Immature berries and some cultivars are characteristically astringent due to the action of tannins. The fruit weight ranges between 100 g and 0. 5 kg. The berry, juicy and fleshy, can contain seeds in its nucleus. The caquis dried naturally have a similar flavor to that of dates and an aspect similar to that of normal plums. Hence his most common name: “Datilera plum”.

Popular oriental fig varieties

You can find varieties with and without seeds and with greater or lesser content in tannins.

Korolek (‘Caqui Chocolate’, ‘Black Apple’)

Sweet and little astringent Japanese variety. The fruit, conical, is bright orange. The pulp is thick and dense, dark with a slight touch of chocolate. The fruits do not have seeds or have very few.

Toro heart

A popular Japanese sweet variety without seeds. Its astringent effect disappears with maturation. The pulp is orange, soft and delicate, with a delicate taste.


Frost resistant variety developed in the Nikitsky Botanical Garden. The fruit, very resistant, is orange yellow and has a hill. The average weight is 60 g. The pulp is orange and sweet. Tannin content decreases with maturation. It is presented in three varieties. One has no seeds and the pulp is light yellow.


Cross between a Japanese variety and an apple raised in Israel. It is a sweet variety with a small content in tannins. Bright orange fruits and soft and tender pulp.

Honey (tangerine)

The variety without sweeter pepitas, with a delicate and gelatinous pulp of bright orange.

All varieties can be used to make jam.


The thorough jam contains many vitamins and minerals, which are partially preserved after cooking. The chaqui jam contributes to the production of serotonin. It is a tasty and colorful delight, and lifts the mood.

The fruit fiber does not change during cooking. It slows the absorption of cholesterol and prevents the development of atherosclerosis. Residual ascorbic acid, carotenus and vitamins P and E increase immunity.

Benefits for women

The rich magnesium content of the jam normalizes the menstrual cycle. Iron regulates the composition of the blood. Potassium is retained after thermal treatment and helps reduce limb swelling. Pregnant women can consume small doses of jam. The potassium content of the jam favors a measured course of menopause, calms the nervous system and prevents the risk of infarction.

Benefits for men

The high sodium content of the Jaqui jam helps to recover quickly from physical effort. It is good to keep the joints and muscles into operation. Its high magnesium content favors the cardiovascular system. Potassium favors the elimination of excess liquids and salts from the organism. Avoid sand sedimentation and the formation of calculations in the kidneys and bladder.

Tannins (tannins) are preserved during thermal treatment, purifying the organism and helping to combat atherosclerosis. Vitamin B content resistant to high temperatures improves blood circulation at the bottom of the pelvis. This reduces the risk of prostate diseases and increases power.

Possible risks and contraindications

Unfortunately, Belthym’s jam is not a good product for everyone. Has a series of contraindications

  • Mellitus diabetes;
  • Pancreatic disorders;
  • gastrointestinal disorders.

When consumed in large amounts of jam tannins can alter digestion. Children under 3 years of age should not be given by the fruit or fruit jam.

It is recommended to refrain from grooves of breastfeeding during breastfeeding. During this period there is a risk of allergic reaction in the baby.

How to choose Boist jam

Caquis are consumed preferably fresh. However, the seasonality of the chaqui and the desire to see it at the table throughout the year give rise to various chemored jam options. A habitual method is to make chechi jam.

To prepare it, the caquis must be soft and mature. Immature caquis should be left in the freezer for 4-5 hours. At temperatures below zero, the fruit “will mature.”If the variety is too sweet, the amount of sugar added must be reduced. If the fruit is not juicy enough, add syrup made with water and sugar in 1: 2 proportion to the berries chopped with the skin. Then prepare the jam according to the recipe.

Fruits too mature, but without fermenting, are suitable for jam. The pulp of these berries separates from the skin with a spoon.


The ways of cooking jacket jam are different. However, the basic principles are practically the same as for other fruits.

Since the jet jam does not have a characteristic flavor, you can add different ingredients. You can add a slight flavor with the spices: nail (2-3 UDS.), Canela (1 branch) and pills (1 branch).

Classical recipe

For the simplest recipe, they need

  • 4 cups of berry pulp without pepitas;
  • 3 cups of sugar;
  • 2 medium oranges (grated pulp).

Add vanilla or bad luck (1 bar) to taste.

In a stainless steel bowl, put the pulp without bark, sugar and orange juice. Cook over low heat for about 30 minutes, stirring all the time.

Pour the cooked product into sterilized jars and close them. Turn the jars to check the quality of the closure. Cover with a blanket after 5 minutes and let cool completely.

Too mature jam

Rancios caquis can be used but without fermenting.

  • 1 kg of seeds without seeds;
  • 0. 5 kg of sugar (the amount can be adjusted depending on the sweetness of the fruit);
  • 2 lemon rings;
  • 1 cinnamon branch (2 pinch of ground cinnamon).

Put the ingredients, except the lemon and the spice, in a stainless steel (cup) saucepan, stir and put over low heat. Cinnamon and lemon are added to boiling.

Boil the dough for no more than 5 minutes. The main sign that it is ready is the complete solution of sugar. The list is enrolled in sterilized jars, the seal quality is checked, it is sent to cool under a blanket.

Lemon jam in the multicooker

The cooked jam in the multicooker has a different consistency and flavor, since it is cooked with the lid closed. Recommended mode: “stew”, “boil” or “bake”.

For preparation you will need

  • Bone and peeled berry pulp – 700 g;
  • granulated sugar – 0. 5 kg (depending on the sweetness of the fruit);
  • A medium lemon – 1 units.

Boil the entire lemon for ½ minute to eliminate bitterness. Crush the fruit with the skin in a blender or chop it finely. Cut the pulp of the boda with a knife and put it in the multicooker bowl. Next, the sugar is poured and the chopped lemon is added. Let stand until a little juice comes out. Then the program is chosen and the multicooker is launched for an hour.

The jam is wrapped hot in jars. To serve as dessert, the jam is allowed to cool. This product is stored in the refrigerator in a jar, closed with a cap lid.

Jam recipe with nuts and lemon

The chaki combines perfectly with nuts. A special point in the composition of the recipe will be coffee.

Ingredients for preparation

  • Bank pulp (seedless or skin) – 1 kg;
  • Sugar – 600 gr;
  • water – 1 cup;
  • Limón – 1 UD;
  • peeled nuts – 150 gr;
  • Instant coffee – 60 gr.

GRAD THE BAKE PULP WITH A KNIFE. Next, in a bowl (deep plate), pour the pulp, sugar and half of the water. Then place it in a bowl and slow it in a preheated oven. Remove the mixture from time to time.

After 40 minutes, add the lemon juice. Dissolve coffee in the rest of heated water and wander it in the cup. Take the mixture to boiling and incorporate the chopped nuts. Cook over low heat for 5 minutes.

Pour the hot jam into sterilized jars, call them, check the quality of closure and wrap them.

Bank jam with brandy

The jam flagized with strong brandy is not only tasty, but is also good for health during the cold station. The soft cooking method retains most of the vitamins. The addition of Coñac gives the jam its characteristic aroma.

  • Belthy pulp: 1 kg;
  • Sugar: 0. 5 kg
  • Coñac: 100 ml;
  • Vanilla: 5 g (powder);
  • Pink pepper: 10 peas;
  • Badjan: 1 you;
  • Canela: 1 branch.

Knead the bush pulp until you get a puree. Cut the fibers with a knife or use a blender. Pour the sugar and add the spices. Cook over low heat, stirring all the time for 15 minutes.

Then pour the cognac and remove. Cook for 2 minutes. Pour the hot product in sterilized jars, call them, check the tightness and wrap them.

Use white liquor or rum instead of cognac.

Ro n-with rum jam

In this recipe a gelifier called Jelfix is used. Reduce cooking time and better retains vitamins and minerals.

  • 1 kg – Bank pulp
  • 700 g of sugar
  • 10 gr – cinnamon
  • 50 gr – orange jellyfix;
  • 50 gr – White rum.

Mix the jellifix with 100 g of sugar and add to the berry puree. Bring to boiling, pour the remaining sugar. Boil the mixture for 1 hour. Season with cinnamon 10 minutes before it is ready.

Add the hot jam to the hot jam, remunerate it, see it in the prepared jars, call it, check that there are no leaks and wrap it.

Khaki jugija with ginger and pumpkin

The chaki combines very well with the queen of desserts: pumpkin.

To prepare it

  • Pumpkin pulp – 500 gr;
  • Bochi pulp – 500 gr;
  • Fresh ginger root – a piece of about 5 cm long;
  • Sugar – 200 gr;
  • 100 ml of water.

Peel the pumpkin and cut it into small dice. You can crush both pulps into a blender or kitchen robot. Peel the ginger and grate it with a thick grater. Watch everything in a bowl and remunerate. Cook over approximately 1 hour, removing frequently.

Pour the jam already made and hot in the prepared jars, call them, check the hermeticity of the lid and wrap them.

Kqui and Pear Jam

A mature pear combines very well with the jacket jam in terms of texture and flavor. The fruit pulp without seeds or pepitas in proportion 1: 1 is crushed in a blender, is poured into the prepared container. Sugar is added to taste, depending on the sweetness of the fruit. The mixture is allowed to stand for 3-4 hours.

Then bring the mixture to a boil, stirring constantly. Let boil for 5 minutes and let cool. Next, repeat the process and pour into sterilized jars, respecting all plug rules. As with the pears, prepare jam with apples.

A delicacy with a citrus touch

In the khaki jam you can add any citrus, but you can get a combination of special flavors by adding tangerines.

To prepare it

  • Belthy pulp: 1 kg;
  • Sugar: 1 kg;
  • Mandarins: 1 kg.

Dip the tangerines peeled in boiling water for 5 minutes and then pass them by cold water. Remove the seeds, the tendrils and the membrane. Remove the boda pulp with the slices of baky in a prepared pot. Add the sugar and cook over low heat, stirring constantly, for about 30 minutes.

The mixture is allowed to cool and it is slow another 10 minutes. Then, the jam is poured into jars, observing all the requirements.

Chewing jelly jelly

The jam prepared is adequate not only for snacks, but also for cakes, cakes and pastes as a layer.

  • Caha: 1 kg;
  • Sugar: 0. 5 kg;
  • Lemon juice: 75 ml;
  • Gelatin: 20 g (1 tablespoon + 1 teaspoon).

Remove the seeds from the chopped chaki. Chop the pieces together with the peel in a blender to puree. Dissolve a portion of gelatin in 60 ml of warm water. Slowly cook the pulp made mash for 20 minutes. Then pour the sugar into the hot mixture. After 1 hour, put the jam to slow and cook, stirring constantly, for about 40 minutes.

Add the swollen jelly 20 minutes before it is ready. The list jam can be used once it has cooled. To keep it in the long term, we see it hot in sterilized jars immediately after preparing it.

Dietary jam

Dietary caquis can easily become jam, which can accompany any diet.

  • Mature bush pulp: 1 kg;
  • Medium size lemon: 1 piece;
  • Badjanum: 2 sticks;
  • Pink pepper: 15 peppers;
  • Vanilla: 2 Pinchs (in dust);
  • Water: 100 ml.

Cook the lemon for 3-5 minutes in boiling water. Then pelé it and inspect the juice. Take water to boil and add spices and lemon juice. Cook over low heat for 15 minutes. Then remove the spices. Then add the puree of chaqui. Cook, constantly stirring, for 25 minutes.

Once boiled, wrap the jam in jars according to packaging standards.

Interesting data about the CAQUIS

There are some interesting data about the chaqui that is worth knowing.

  1. In the Middle East, the fruit is a symbol of wisdom, while in Japan, the golden fruit is victory symbol.
  2. The larger chaki variety grows in South America and is called “chocolate pudding.”A single chaqui berry can weigh up to 600 grams.
  3. In many parts of the world, the caquis are added to alcoholic beverages.
  4. The North American natives used the fruit of the wild tree to make bread.
  5. In Armenia and Georgia, Caqui is considered a sign of happiness and family prosperity.

The chaqui jam is aromatic, sweet and delicious. Cooked according to any recipe, is used to bake and make pastry.

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