Discover the Suggestions category on DeliciousPath, where we’ve handpicked recipes designed to match your taste and inspire your cooking. Explore Suggestions now and find the dishes you’ll love to create and savor!
Rose Petal Jam
Ingredients
● 250 g rose petals
● 800 g sugar
● 650 g water
● juice of 1 lemon
Directions
Separate the rose petals from the stem and using a pair of scissors, cut the bottom part of the petals that are white and discard.
Wash and put in a bowl.
Add half the sugar and the lemon juice and stir well to cover the petals with sugar.
Leave overnight at room temperature.
In the morning, put the water to boil and add the rose petals and the rest of the sugar.
Stir until the sugar dissolves.
Lower the heat and simmer for 25-30 minutes for the jam to reduce. No other herbs are needed, as the rose petals have their own fragrance, which is wonderful.
To see if the jam has the desired consistency, put some on a saucer and allow to cool.
Once it has cooled tilt the plate slightly and if it is not runny, the jam is ready.
Mandarin Jam
Ingredients
● 1 kg mandarins
● 1 kg sugar
● juice of 1 lemon
Directions
Wash the mandarins well and remove the stems.
Put them in a pot and add enough water to just cover the fruit and boil for 1/2 hour to soften the peels.
Pour the contents of the pot into a colander, discarding the water and allow the mandarins to cool.
Over a bowl to catch all the juices, slice the mandarins in half and remove any seeds and the pith.
Put the mandarins in a blender and put them in the pot.
Add the sugar and if the juices are not enough, add a little bit water.
Boil on high heat for about 20-25 minutes, stirring constantly with a wooden spoon, removing any foam with a spoon.
Once the jam is ready, remove from the heat.
Store in sterilized jars.
Strawberry Jam
Ingredients
● 1 kg ripe strawberries
● 800 g sugar
● juice of 1 lemon
Directions
Wash the strawberries well and cut off the stems.
Put the strawberries in a pot and mash them by hand.
Pour the sugar over the strawberries and leave aside for 1 hour for the sugar to dissolve and for the strawberries to release their juices.
After 1 hour, put the pot on medium heat and if necessary, remove any foam from the surface using a spoon.
Increase the heat and boil for about 25 minutes until the jam has thickened. Stir frequently with a wooden spoon.
Once the jam has reached the desired consistency, add the lemon juice and turn off the heat.
Our jam is now ready and should be stored in sterilized jars.
To see if the jam has the desired consistency, put some on a saucer and allow to cool.
Once it has cooled tilt the plate slightly and if it is not runny, the jam is ready.
Apricot jam
Ingredients
● 1200 g ripe apricots
● zest of 1 lemon
● 30 g water
● 800 g sugar
● 1 sachet vanilla
Directions
Wash the apricots well, slice in half and remove the pits.
Put the apricots in a pot with the water, the lemon zest and lemon juice.
On high heat, bring the pot to a boil.
Lower the heat and simmer for 10 minutes for the liquids in the pot to reduce and for the apricots to become soft.
Next, add the sugar and the vanilla.
Simmer for about 45 minutes until the syrup has thickened and the apricots have softened and reached the consistency of jam.
Once the syrup has thickened turn off the heat and leave it aside to rest.
Store in sterilized jars
To see if the jam has the desired consistency, put some on a saucer and allow to cool.
Once it has cooled tilt the plate slightly and if it is not runny, the jam is ready.
Pear Jam
Ingredients
● 1 kg pears, peeled
● 500 g sugar
● 1 cinnamon stick
● 5 cloves
● 200 g water
● lemon juice
Directions
Remove the skin and the seeds from the pears and slice into bite-sized pieces.
Put the pears in a large pot and add the water,
the spices and the sugar.
Put the pot on high heat, bring to a boil and remove the foam from the surface for 10 minutes.
Next, lower the heat and boil for 25-30 minutes until the jam has reduced, stirring constantly.
To see if the jam has the desired consistency, put some on a saucer and allow to cool. Once it has cooled tilt the plate slightly and if it is not runny, the jam is ready. If we want the jam to have small pieces in it, mash with a potato masher, otherwise puree the jam in the blender.
