I don't know if this happens to you too, but now that the weather is nicer, the 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 this, I use the fruit and make jam with it. A very easy-to-prepare treat that brightens up my weekday breakfasts. If I use riper fruit, the jam turns out delicious.
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 am faithful to the traditional recipe that my mother taught me and I only use fruit and sugar. Before making the jam, I leave the fruit soaked in sugar for 12 hours.
To prepare the jam, I put the fruit in a saucepan and I keep stirring it with a wooden utensil.
How do I know when the jam is ready? I take a little bit of jam with a spoon and leave it in the fridge for about two minutes. After this time, I can see that it wrinkles and sticks together - it's ready!
Before I put it in the jar, I let it rest for a while. I keep it in this Le Creuset jam jar , which has a spectacular color and design. It is made of stoneware, which can withstand temperatures of up to 260ºC. This allows me to use the jar in the oven, grill, microwave, dishwasher and freezer. It is very easy to clean and the surface is highly scratch-resistant. It also does not absorb odors or flavors. It includes a mini silicone spatula ideal for serving the contents of the jar.
Photo: Le Creuset jam jar
I make jams with all kinds of fruit, and you can even make them with vegetables. I take advantage of the fruit and vegetable seasons to make jam, so I can enjoy this ingredient all year round.
For small foods, I use this hand juicer to effortlessly press all kinds of berries and small fruits. The fruit is pushed through a sieve by a screw, obtaining the juice that can be used to make jam without having to use much effort. It works great and I end up with some really delicious jams!
Do you use overripe fruit to make jam or other recipes? Do you have any tips I should know? I look forward to hearing about 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