Published: 01/06/2011 - Updated: 12/20/2013
The jams are very popular in the kitchen; they are used to fill cakes and pies, to spread on bread, to put in the yogurt, ice cream, fruit, cereal, oatmeal and milk, to prepare meat toppings, etc. Preparing homemade jams is simple and also much more nutritious, it's easy to keep them, and you just need a glass container with a tight lid so you can store your jam and then use it whenever you want. To sterilize a jar, just boil it for 10 minutes and ready. Save there and then put it in a cool dark place, preferably in the refrigerator.
Previous advice to develop good jams:
- Choose ripe and good quality fruit, avoid the unripe fruit, poor quality, beaten or bruised.
- Let the fruit macerate in a cool dark place and for more than 12 hours. Remove the jam every 2 or 3 hours while maceration.
- Use brown sugar that is more nutritious, flavor may vary but gives it a unique touch to the jam.
- Wash the fruit well before mixing, avoid using soap or detergent to wash the fruit, it could take the taste of the washing powder or chlorine. Soak the fruit in water with special drops to disinfect fruit.
- 2 kg of peeled and pitted peaches (only the pulp)
- 1,200 g of brown sugar
- Juice of 2 lemons
- 3 peach pits
- To peel the peaches, you can use a potato peeler, or just a knife.
- Place in a pan, iron is the better, diced fruit, sugar, pits and lemon juice.
- Leave in refrigerator overnight (or at least 6 hours).
- Remove and put on intense fire until it boils vigorously, stir and reduce heat to a minimum.
- Continue stirring occasionally for 40 to 50 minutes.
- Turn off and remove from the stove, remove the pits and place the pan on the counter.
- You can put a spoon under the pan to cool. The second firing is for consistency.
- Return to high heat, bring to boil and turn down.
- This time let cook 25 minutes. Then, it should be cooled in the same pot and carried to the refrigerator.
Ingredients (4 people)
- 1.4 kilos of apples
- 1 liter of water
- 1 / 2 teaspoon of cinnamon
- 1 / 2 teaspoon of nutmeg
- 800 g of brown sugar
- Wash apples and cut into pieces without peeling. Cover with water in a saucepan and heat over medium heat covered until apples get soft.
- Pass the apple mixture through a strainer to remove excess liquid and return mixture to saucepan.
- Add 350g of sugar per 450g of apple pulp. Add the cinnamon and nutmeg. Heat slowly, stirring slowly until sugar is melted. Once melted sugar, boil until it is thick and creamy.
- Save in glass jars and seal.
- 1 large pineapple, peeled and grated
- 1 small yellow potato
- Sugar to taste
- Juice of ½ lemon
- Place the shredded pineapple in a pot. Peel the yellow potato and grate finely. Place in the pan over pineapple.
- The acidity of the pineapple does not allow the potato to get darken. Cover the pot and bring to medium heat.
- Bring to a boil and add the sugar on top, gradually.
- Once the sugar has penetrated, start moving it with a wooden spoon. When the jam has the consistency of a sauce, try and add more sugar if necessary.
- Frequently, move jam to prevent sticking in the pot. In the end, it is better to move it all the time. Once you have the desired point, add the juice of ½ lemon, let it boils and remove from heat.
- Allow cooling and proceed to pack.
- 1 Kg of Strawberries
- 2 lemons
- 3 / 4 kg of sugar
- Thoroughly, wash the strawberries and cut them into small pieces.
- Put them in a pot with the lemon juice. Do not add water!
- Now boil for 20 minutes without sugar and then 10 more minutes with the sugar.
Rose petal jam
- 100 grams of rose petals
- 150-200 g of sugar
- 1 ½ lemon and other 1 ½ lemon
- 1 liter of water water
- Cut the base of the petals using scissors. Wash them and drain well. Drizzle with lemon juice and press them lightly.
- Mix in a saucepan the sugar and water, place over medium heat until it becomes syrup. Add the petals to the syrup and bring to a simmer for 15 minutes. Remove from heat, add remaining lemon juice and stir. Stand for two hours.
(may last a month in the refrigerator, bottled and sterilized can last up to one year).
- 1kg of cleaned and peeled figs
- 500 g of sugar
- 300 ml of water
- Half lemon juice
- Clean and peel figs, and perhaps this is the most difficult, especially if the figs are very tender. Once clean, weigh them and take into account that sugar is half the weight of the figs.
- Place the figs in a pan with water, the water should reach about half of the figs. Boil for about 15 minutes over medium heat and stir occasionally.
- Add sugar and the lemon that helps to release the fruit pectin while cooking.
- Simmer until thickened, stirring occasionally and removing the majority of seeds of figs. This can be for 15 or 20 minutes.
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