Recipes with Atamonpulver or 1 tsp. liquid atamon

Plum-apricot marmalade

The rinsed apricots are soaked in the water for 3-12 hours, grind through the meat machine together with the puffed plums and boil softly under low approx. 30 min. The sugar is sprinkled in. The marmalade is boiled with stirring for 5-10 minutes, foamed and ad

Plums in red wine

Sugar, red wine, vinegar and water boil to make the diced plums boil for quite a little heat 5-10 minutes. The flowers are laid in warm glass. The juice is given a boil, foamed, add cinnamon and Atamon and poured over.

Apricot jam-yolk

The rinsed apricots are soaked in the water for 3-12 hours, grind through the meat machine together with the puffed plums and boil softly under low approx. 30 min. The sugar is sprinkled in. The marmalade is boiled with stirring for 5-10 minutes, foamed and ad

Apple-hyldebærmarmelade

The ribbed shrubs are rinsed and drained. The apples are rinsed, divided and freezed for flower, stem and kernel houses. They are cut well and mixed with the berries. The fruit is heated mildly under low heat and boiled approx. 15 min., Until the apples are te

Boiled shelfberry juice

The carriers are rinsed and do not need to be ribbed well, the coarse stems are removed. The berries and the crushed apples are poured with half of the water and boiled to the berries. The moss is hung for dripping in a juice bag. When the juice has run off

Swedish plums

The washed plums are dug deeply or cracked and ejected. They are layered with sugar in a saucepan, left for 1 hour and warmed slowly. Finally, the jam must not boil until the sugar is melted. The whole is cooked by quite a heat of 15-20 min. The pot is shaken

Skovridergårdens cherry

The stewed berries are sprinkled with sugar and slowly boiled and boiled for a few minutes. The jam foamed, add Atamon and when it is a little cooled, room. The jam is filled with glass of Atamon-filled glass that closes.

Raw cherry juice

The carriers are flushed if necessary. Berries, sugar, citric acid and Atamon are placed in a jar that is covered and refrigerated for 1 day. Stir the jam daily, until the sugar is melted and the juice is ready. The juice is hung for dripping in a juice bag 1/