Pineapple Jam
Ingredients
● 700 g pineapple, peeled
● 450 g sugar
● 1 piece star anise
● juice of 1 lemon
Directions
Peel the pineapple and cut into small pieces.
Puree the pineapple in the blender
Put it in a pot with all other ingredients except the lemon juice.
Boil on medium heat until the pineapple have softened and the jam has reduced, about 30-35 minutes.
Just before turning off the heat, add the lemon juice and boil for another 5 minutes.
Turn off the heat and allow to rest for 10 minutes, and store in sterilized jars.
Peach Jam
Ingredients
● 1 kg peaches
● 1 kg sugar
● juice of 1 lemon
Directions
Wash the peaches well and cut into thin slices.
Put the peaches in a pot with the sugar, cover the pot and leave it aside for 10-12 hours for the peaches to release their juices.
Next, put the pot to boil, add the lemon juice and boil until the jam has reached the desired consistency.
If the jam needs more liquid, add one half cup water.
Once the jam is ready, allow it to rest and then store in glass sterilized jars.
Green Apple Jam
Ingredients
● 1 kg green apples (cleaned)
● 600 g sugar
● 250 g water
● juice of 2 lemons
● 1 sprig rose geranium
Directions
Wash the apples very well and slice in half.
Remove the seeds and slice into bite-sized pieces, leaving the skin on.
Put them in a pot and pour half the lemon juice over the apples.
Add the water making sure the apples are covered up to the middle with water and boil until soft.
Once the apples have softened, puree them with an immersion blender, add the sugar and continue to boil until the jam has thickened.
Just before turning off the heat add the rest of the lemon juice, stir well and turn off the heat.
Once the heat is off, add the rose geranium sprig and leave the sprig in the hot syrup for 15 minutes for it to release its fragrance and then discard it.
Allow the jam to rest and then store in glass sterilized jars.
Lemon Jam
Ingredients
● 500 gr lemons
● 300 gr water
● 500 gr sugar
● 1 sprig rose geranium
Directions
Wash the lemons and grate the lemon peel using a grater.
Cut into small pieces (with the flesh) and remove any seeds.
Put the sliced lemons in a pot, cover with water and boil for 10 minutes.
Discard the first water and repeat the same thing 3 more times.
This removes any bitterness from the peel.
Next, puree the lemons in a blender and weight the puree.
Add the equivalent weight in sugar.
In a large pot, put the puree, the sugar and water and boil for 35-40 minutes on medium heat until the jam thickens.
Stir the bottom of the pot frequently with a wooden spoon so the jam does not scorch.
Once the jam has thickened turn off the heat and add the rose geranium sprig while the jam is still hot.
Leave it in for 15 minutes to release its fragrance and then discard.
Store in sterilized jars.
Bergamot Orange Jam
Ingredients
● 8 bergamot oranges
● 1 lemon
● 800 g water
● 1kg sugar
Directions
Wash the fruit very well using a kitchen sponge.
Slice the bergamot oranges and the lemon into very thin slices and remove the seeds.
Put the fruit in a pot, cover with water, boil for 10 minutes and then strain.
Repeat the same thing 3 more times as this removes any bitterness from the bergamot orange peels.
Once this step is finished, put the fruit back in the same pot, add the water and the sugar and boil on medium heat for 35-40 minutes until the jam has thickened.
If necessary, remove any foam with a spoon.
Once the jam is ready, turn off the heat and allow it to rest for 10 minutes.
If we want a smooth consistency instead of small pieces of fruit in the jam, puree the jam in a blender.
Store in sterilized jars.
