Tricks to make a good homemade jam
I don't know if it happens to you too, but now that we enjoy better temperatures, the fruit ripens faster than when it's not so hot. If I don't eat it in a few days, there are always some pieces that break.
To avoid this, I take advantage of the fruit and make jam with it. A very easy delicacy to prepare that makes me happy for breakfasts of the week. If I use the ripest fruit, the jam is a vice.
To make it, I cut the fruit into pieces and add sugar. I use 3/4kg of sugar for every kilo of fruit that 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 never stop stirring it with a wooden utensil.
How do I know the jam is ready? I scoop up some jam with a spoon and leave it in the fridge for about two minutes. When this time has passed, I see that it wrinkles and sticks, it's ready!
Before packing it, 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 resists temperatures of up to 260ºC. This allows me to be able to use the jar in the oven, grill, microwave, dishwasher and freezer. It is very easy to clean and the surface is highly resistant to scratches. In addition, it does not absorb odors or flavors. Includes a mini silicone spatula ideal for serving the contents of the jar.
Photo: Le Creuset jam jar
I prepare jams with all kinds of fruits, it can even be made with vegetables. I take advantage of the fruit and vegetable seasons to make jam, so I can enjoy that ingredient throughout the year.
For small-sized foods, I use this hand blender to effortlessly press all kinds of berries and small fruits. The fruit is pushed through a sieve by means of a screw, obtaining the juice that can be used to make jam without much effort. It's going great and I have some vice jams left!
Do you take advantage of the fruit that has been too ripe for you to make jam or other recipes? Do you have any tricks I should know? I look forward to your experiences!
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
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