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!
Lemon and Bergamot Orange Jam
Ingredients
● 4 bergamot oranges
● 4 lemons
● 600 g sugar
● 500 g water
Directions
Wash the fruit very well using a kitchen sponge.
Slice the fruit into very thin slices and remove the seeds.
Put the sliced fruit in a pot, cover with water and boil for 10 minutes.
Next, strain the fruit, discarding the first water and repeat the same thing 3 more times.
Put the strained fruit in a pot, add the sugar and the water and boil on high heat for 10 minutes, removing any foam from the surface with a slotted spoon.
Next, lower the heat to medium and boil for 30-35 minutes until the jam has thickened.
Once the jam is ready, allow it to rest for 10 minutes and then store in sterilized jars.
Two-color Mulberry Jam
Ingredients
● 1 kg two-color Mulberry
● 400 g sugar
● juice of 1 lemon
● 1 sprig rose geranium
Directions
Wash the mulberry well and cut off the stems using a pair of scissors and puree in the blender.
Put the mulberry and the sugar in a pot and leave for 3 hours for the sugar to dissolve and for the fruit to release its juices.
Next, put the pot on medium heat and simmer for 25-30 minutes until the jam has reduced.
If necessary, remove any foam with a spoon.
Once the jam is ready, turn off the heat and add the rose geranium sprig.
Leave the rose geranium sprig in the hot jam for 30 minutes for it to release its fragrance and then discard.
Store the jam in glass sterilized jars.
Strawberry Grape Jam
Ingredients
● 1 kg strawberry grapes
● 500 g sugar
● juice of 1 lemon
Directions
Wash the grapes, cut off the stems and remove the seeds using a hair pin.
Put the grapes in a large pot and cover with the sugar and leave it aside for 5 hours for the fruit to release their juices.
After the 5 hours add the lemon juice and boil for 30 minutes, removing any foam from the surface with a spoon.
Turn off the heat and allow it cool; then puree with an immersion blender, slightly or more, depending on our preferred consistency.
Turn the heat back on and boil until the jam has thickened, about 10 more minutes.
Remove the pot from the heat and allow the jam to rest.
Put the jam in sterilized jars while it is still hot.
Sultana Grape Jam
Ingredients
● 1 kg sultana grapes
● 600 g sugar
● juice of 1/2 lemon
Directions
Separate the grapes from the stems and wash in cold water.
Put the grapes and the sugar in a pot and leave for 5 hours covered, for the grapes to release their juices.
Next put the pot on medium heat to boil and remove any foam from the surface with a spoon.
Continue boiling for 40 minutes until the jam starts to set.
Turn off the heat and allow it to cool.
If we want our jam to be smooth, puree it in a blender.
Add the lemon juice and boil for another 10-15 minutes until the jam thickens.
Turn off the heat and allow the jam to rest for a bit and then store in sterilized jars.
Yellow Cherry Plum and Apricot Jam
Ingredients
● 500 g yellow cherry plums (ripe and pitted)
● 500 g apricots (ripe and pitted)
● 50 g water
● zest and juice of 1 lemon
● 500 g sugar
Directions
Wash the fruit very well and cut into small pieces.
Put the fruit in a pot and add the water, the sugar, and lemon juice and zest.
Cover the pot and leave for 4 hours for the sugar to dissolve and for the fruit to release its juices.
After the 4 hours put the pot on medium heat, boil for 15 minutes for the fruit to soften and then remove the pot from the heat.
Puree the fruit in the blender to desired consistency.
Put the fruit back in the pot and simmer on medium heat for 40-45 minutes until the jam has reduced.
Once the jam is ready, turn off the heat, allow it to rest and store in glass 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.
