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Apple Marmalade
Ingredients
1 kg of apples cleaned and cut into chips or grated using a thick grater
500 g of sugar
1 cinnamon stick
Juice of half a lemon
Method
In a saucepan, place the apples, the sugar and cinnamon and slowly simmer until the marmalade thickens. Near the end of the boiling, pour in the juice of half a lemon. It is ideal for jam tart (pasta flora).
Orange Jam
Ingredients
● 7 oranges
● 1 lemon
● 1,200 g sugar
● 400 gr water
Directions
Wash the oranges and the lemon well, slice in half and juice with a hand juicer. Keep the seeds and put them in a piece of cheesecloth. Using a spoon, remove the pith from the oranges and also put this in the cheesecloth and tie into a pouch. Using a sharp knife, slice the peels of the oranges, the lemon too, into thin julienne slices. Put in a pot and add the orange-lemon juice which should be about 1/2 liter. Also put the cheesecloth pouch into the pot and add the water and leave it for 2/3 hours. Next, put the pot on high heat, bring to a boil and then lower the heat to medium.
Boil for about 45 minutes until the liquids reduce and the peels are soft.
Then add the sugar and stir. If we want our jam to be smooth, puree it in a blender.
Once the sugar has dissolved increase the heat and boil for 25-30 minutes more until the jam has thickened, stirring constantly so it does not burn.
Once the jam is ready, turn off the heat and remove the cheesecloth pouch.
Allow it to rest and then store in glass sterilized jars.
Honeydew melon jam
Ingredients
● 1 kg melon (peeled)
● 400 g sugar
● juice of 1 lemon
● 30 g cognac
● 2 pieces star anise
Directions
Remove the peels from the melon and discard.
Then cut the melon into pieces and put the fruit in a pot.
Add the lemon juice, the sugar, star anise and put the pot on low heat.
Boil stirring constantly until the melon has softened and the jam has thickened.
Pour in the cognac and boil for another 3-4 minutes for the jam to reduce once more.
This particular jam is not as thick as other jams.
Turn off the heat, remove the star anise and store in sterilized jars.
Loquat jam
Ingredients
● 1 kg loquat fruit, peeled
● 600 g sugar
● 50 g water
● 1 sprig rose geranium
● juice of 1 lemon
Directions
Wash the loquat fruit and remove the skins.
Score on one side and remove the seeds and the membrane holding in the seeds.
In a large pot, put the fruit, the sugar and the water and leave it aside for 4-5 hours for the fruit to release their juices.
Once they have released their juices, put the pot on high heat and as soon as it comes to a boil, lower the heat to medium.
Boil for about 35-40 minutes until the jam has thickened.
To see if the jam has the desired consistency, put some on a saucer and allow to cool. Then test it using a spoon, and if the jam drips from the spoon in slow drops, it is ready.
Once the jam is ready, using a potato masher mash the fruit but not entirely, leaving some small pieces.
Next, add the lemon juice and stir.
Add the rose geranium sprig and leave it in the hot jam for 1/2 hour to release its fragrance. Our jam is now ready.
Black Mulberry Jam
Ingredients
● 1 kg blackberries
● 600 g sugar
● juice of 1/2 lemon
Directions
Wash the blackberries well and cut off the stems using a pair of scissors.
Put the berries in a pot with the sugar and leave it aside for 3-4 hours for the berries to release their juices.
Put the pot on high heat, bring to a boil and then lower the heat.
Boil until the jam reaches the desired consistency, about 30-40 minutes.
More or less time may be needed.
To see if the jam has the desired consistency, put some on a saucer and allow to cool. Then test it using a spoon, and if the jam drips from the spoon in slow drops, it is ready.
