Avocado Jam
Ingredients
● 500 g ripe avocado
● 400 g sugar
● 200 g water
● 1 cinnamon stick
● Juice of half a lemon
Directions
Peel the avocadoes and remove the pits.
Then cut into small pieces and put them in a pot.
Add the sugar, water and cinnamon stick.
Boil all together for 15 minutes until the fruit has softened.
Next, mash with a fork or if we want the jam to be smooth, puree in a blender.
After pureeing the fruit, continue boiling for another 15 minutes until the jam has thickened.
Just before turning off the heat add the lemon juice, stir lightly 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.
Allow the jam to rest for 10 minutes, remove the cinnamon stick and then store in glass sterilized jars.
Blueberry Jam
Ingredients
● 500 g blueberries
● 400 g sugar
● 300 g water
● juice of 1/2 lemon
Directions
Wash the blueberries very well, put them in blender and puree lightly.
Next put the puree in the pot, and add the water and sugar.
Boil all together until the jam has thickened, about 20-25 minutes.
Two minutes before turning off the heat add the lemon juice, stir 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.
Allow it to rest for 10 minutes and then store in glass sterilized jars.
Greek Persimmon Jam
Ingredients
● 1 kg persimmons, peeled
● 900 g sugar
● 100 g water
● 1 star anise
● juice of 1/2 lemon
Directions
Peel the persimmons and slice into small pieces.
Put the fruit in a pot, add the sugar and water and boil for 10 minutes and then turn off the heat.
Cover the pot and leave it overnight to release their juices.
In the morning, add the star anise to the pot and boil on medium heat until the jam has thickened, about 30-35 minutes.
Once the syrup is ready, add the lemon juice, stir and remove from the heat.
Allow it to rest for 10 minutes remove the anise and then store in glass sterilized jars.
Papaya Jam
Ingredients
● 500 g papaya
● 400 g sugar
● 200 g water
● 1 cinnamon stick
● juice of 1/2 lemon
Directions
Remove the skin and the seeds from the papaya fruit, and slice into bite-sized pieces.
Put them in a blender and puree more or less, depending on how smooth we want the jam to be.
Next put the puree in the pot, and add the water, sugar and cinnamon stick and boil on medium heat.
Boil for about 25-30 minutes until the jam has thickened
Five minutes 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.
Allow it to rest for 10 minutes and then store in glass sterilized jars.
Coconut Jam
Ingredients
● 400 g coconut, grated in the blender
● 350 g sugar
● 200 g water
● juice of 1/2 lemon
Directions
Split the coconut in half, discard the shell and reserve the flesh.
Slice the white coconut flesh in small pieces, and grate finely in the blender.
Put the grated coconut flesh, the water and the sugar in a pot.
Boil on medium heat for about 20-25 minutes until the jam has thickened.
Just before turning off the heat add the lemon juice, stir 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. Allow it to rest for 10 minutes and then store in glass sterilized jars.
