Pumpkin Jam
Ingredients
● 500 g pumpkin, peeled and seeded
● 500 g sugar
● 50 g water
● 2 cinnamon sticks
● juice of 1 lemon
Directions
Peel the pumpkin and grate it with the grater, or if we want our jam to be smooth then puree it in the blender.
Put the grated pumpkin into a pot, add the sugar and leave overnight for it to release its juices.
In the morning, add the cinnamon sticks and lemon juice and if the juices from the pumpkin are not enough add the water.
Put the pot to boil on medium heat, and once the water starts to boil, remove any foam from the surface with a spoon.
Boil for about 25-30 minutes until the jam has thickened.
Depending on the amount of our ingredients the boiling time may be more or less.
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.
Just before turning off the heat add the lemon juice, stir and remove from the heat. Allow it to rest for 10 minutes, remove the cinnamon sticks and then store in glass sterilized jars.
Cape gooseberry (physalis) Jam
Ingredients
● 500 g cape gooseberries
● 400 g sugar
● 120 g water
● juice of 1/2 lemon
Directions
Clean the fruit of its dry leaves, carefully cut off the stems and wash very well.
Slice the fruit in half and puree in the blender, slightly or more, depending on our preferred consistency.
Next put the puree in the pot, and add the water and sugar.
Add some water if we see that the puree needs more water.
Boil on medium heat until the jam has thickened, about 30-35 minutes.
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.
Just before turning off the heat add the lemon juice, stir and remove from the heat.
Allow it to rest for 10 minutes and then store in glass sterilized jars.
Carambola (star fruit) Jam
Ingredients
● 300 g carambola fruit (peeled)
● 250 g sugar
● 160 g water
● juice of 1/2 lemon
● 1 cinnamon stick
Directions
Wash the fruit very well and using a sharp knife, slice down the ribs lengthwise, and carefully remove as much skin as we can so as not to lose too much of the flesh.
Next, cut into pieces and remove the seeds.
Put the star fruit pieces in the blender and puree to our preferred consistency, depending on whether we want our jam to be chunky.
Put the puree in the pot and add the sugar, water, lemon juice and cinnamon stick.
Boil for about 15 minutes on medium heat, until the jam has thickened.
More or less boiling time may be needed, depending on the quantity of our ingredients.
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.
Remove the pot from the heat, allow it to rest and then store in glass sterilized jars.
Aronia Berry Jam
Ingredients
● 400 g aronia berries
● 350 g sugar
● 150 g water
● 5 whole cloves
● juice of 1/2 lemon
Directions
Wash the aronia berries very well and put them in the blender.
Puree to our preferred consistency, depending on whether we want our jam to be chunky.
Next put the puree in the pot, and add the water, sugar and whole cloves.
Put the pot on medium heat and simmer for about 15 minutes until the jam has thickened.
If the jam needs more syrup, add some water and adjust the boiling time accordingly.
Just before turning off the heat add the lemon juice, stir well, remove from the heat and remove the cloves.
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.
Store in glass sterilized jars.
Pomelo Jam
Ingredients
● 400 g pomelo
● 1 apple
● 500 g sugar
● 200 g water
● 1 cinnamon stick
● juice of 1/2 lemon
Directions
Wash and peel the apple, remove the seeds and put it in water to prevent it from turning brown. Wash the pomelo very well, grate the skin with the grater, cut it in small pieces and put them in a pot. Cover with water and put on high heat. Once the water has come to a boil, boil the fruit for 10 minutes and then drain in a colander. Put the fruit slices back in the pot with fresh water and boil again, repeating the same process 3-4 more times until the bitterness of the fruit is gone. Once that process is done, using a slotted spoon remove the pomelo and put it in a colander for 10 minutes to drain. Next, puree the fruit in the blender. Put the puree in the pot and add the sugar, water and cinnamon stick and also grate the apple with the grater. Boil all together until the jam has thickened, about 35-40 minutes.
Just before turning off the heat add the lemon juice, stir, remove the cinnamon stick and remove from the heat. 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. Finally, allow it to rest for 10 minutes and then store in glass sterilized jars.
