I don't know if it happens to you too but, now that we enjoy warmer weather, fruit ripens faster than when it's not so hot. If I don't eat it within a few days, there are always some pieces that go bad.
To avoid that, I make jam with the fruit. A very easy delight to prepare that brightens my week breakfasts. If I use the riper fruit, the jam turns out amazing.
To make it, I cut the fruit into pieces and add sugar. I use 3/4kg of sugar for every kilo of fruit I want to make. I have friends who add the juice of a lemon, but I'm loyal to the traditional recipe my mother taught me and I only use fruit and sugar. Before making the jam, I let the fruit soak in sugar for 12 hours.
To prepare the jam, I put the fruit in a saucepan and never stop stirring it with a wooden utensil.
How do I know the jam is ready? I take a bit of jam with a spoon and leave it in the fridge for about two minutes. After that time, if it wrinkles and sticks, it's ready!
Before bottling it, I let it rest for a while. I keep it in this jam jar from Le Creuset, which has a spectacular color and design. It's made of stoneware, which withstands temperatures up to 260ºC. This allows me to use the jar in the oven, grill, microwave, dishwasher and freezer. It's very easy to clean and the surface is highly resistant to scratches. Also, it doesn't absorb odors or flavors. It includes a mini silicone spatula ideal for serving the jar's contents.
Photo: Jam jar from Le Creuset
I make jams with all kinds of fruits, you can even make them with vegetables. I take advantage of fruit and vegetable seasons to make jam, so I can enjoy that ingredient all year round.
For small quantities of food, I use this handheld fruit press to press all kinds of berries and small fruits effortlessly. The fruit is pushed against a sieve by a screw, extracting the juice that can be used to make jam without much effort. It works great and my jams turn out delicious!
Do you use overripe fruit to make jam or other recipes? Do you have any tricks I should know? I look forward to your experiences!
Comments
Milagro said:
Hago mermelada con frecuencia, la que más me gusta es la fresa y ruibarbo con especies, queda espectacular.
La de guayaba también es sabrosa; pero salta mucho y la última que hice fue la de zanahoria con cardamono
Nathalie said:
Mira que buena idea, la verdad es que últimamente se me echa a perder mucha fruta, y probaré de hacer mermelada con ella. Mi madre tiene constumbre de hacer mermelada de forma habitual pero nunca me he atrevido. Ella según la fruta le pone una baina de vainilla durante la cocción. Ya te contaré. Gracias