Healthy, tasty and for a long time – this is how you can describe preserves that have been prepared with janginization, i.e. a technique offering preserves without the use of sugar. Based on the philosophy of macrobiotic cuisine He comes from Japan and has been an alternative to sweetened preserves in the kitchen for some time. All you have to do is reach for it once and you will come back to her regularly.
Hardly anyone has heard of something like janginization, so it’s time to change it. This method of preserving food is a healthy alternative to sweetened jams and jam, And also a simple way for natural and healthy food storage for a long time.
Janginization from Japan is A process in which fruits or vegetables are long -heated to concentrate their natural sweetness. The difference in relation to the classic cooking of sugar preparations is that Janginization is based on what the fruit from which the process is prepared contains. So we are talking about fructose, fiber, natural pectins or fruit juices.
The key is the successful carrying out the yanging process is long -lasting cooking on low heat, Thanks to this, the taste and density is out. The low temperature also makes it Fruits retain their sweetness or acidity, as well as valuable nutrients. Yangles can be subjected not only to fruits, but also vegetables, from which tasty vegetable pastes, sauces or purees can be prepared in this way.
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Janginization is a healthier alternative to traditional preserves, because it does not include the sugar add -on. Thanks to this, it is a great choice, among others on a slimming diet. Moreover taste, health and durabilitybecause food preserved in this way can be stored for many months.
You only need to know How to carry out the yangle process in a proper way. Fortunately, this is not more complicated and you do not need specialized equipment or exotic ingredients. First of all, you need a large pot, a wooden spoon, as well as a bit of patience and time.
Janginization can be used, among others, to prepare preserves from such fruits as raspberries, strawberries, apples, blueberries and pears. It is important to The fruits were ripe and undamaged, thanks to which they will release the right amount of juice. Prepare the fruit properly by washing, peeling, cutting or crushing.
Place them in a large pot with a thicker bottom and Start cooking on low heat with the addition of salt (pinch per 1 kg). Cook slowly until the fruit begins to fall apart and the whole mass thickens. Transfer hot fruits to the boiled and tightly twice. Set up the bottom to cool or additionally pasteurize in a pot of hot water. Now just store in a dark and cool place, like traditional preserves and enjoy Natural products without a gram of sugar.
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