5 jam recipes that will impress your guests

Red Raspberries Jam - Aloe Vera Jam - Pitayaha (Dragon Fruit) Jam - Lychee Jam - Mango Jam

Aloe Vera Jam - Photo By Thanasis Bounas
Aloe Vera Jam - Photo By Thanasis Bounas

Red Raspberries Jam

Ingredients
● 400 g Red Raspberries
● 300 g sugar
● 200 g water
● juice of 1/2 lemon

Directions
Wash the Red Raspberries very well and 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 and sugar.
Boil all together until the jam has thickened, about 15-20 minutes.
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 the jam to rest for 10 minutes and then store in glass sterilized jars.

Aloe Vera Jam

Ingredients
● 500 g aloe vera
● 450 g sugar
● 450 g orange or mandarin juice
● juice of 1/2 lemon

Directions
Wash the aloe vera leaves very well, and using a sharp knife, remove the outside peel.
Put the aloe vera gel in the blender and puree.
In a pot, put the orange juice, the sugar, lemon juice and the aloe vera gel we pureed in the blender.
Boil all together until the jam has thickened, about 25-30 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.
When the jam is ready, remove from the heat and allow it to rest for 10 minutes.
Store in glass sterilized jars.

Pitayaha (Dragon Fruit) Jam

Ingredients
● 400 g dragon fruit – Pitayaha
● 350 g sugar
● 100 g water
● juice of 1/2 lemon

Directions
Slice the fruit in 4, and carefully remove the skins.
Next, slice into smaller pieces and put them in a blender and puree more or less, depending on how smooth we want the jam to be.
Put the puree in the pot, and add the water and sugar.
Put the pot on medium heat and simmer for 15-20 minutes until the jam has thickened.
Once the jam is ready, 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 the jam to rest for 10 minutes and then store in glass sterilized jars.

Lychee Jam

Ingredients
● 600 g lychee fruit, without the seeds
● 500 g sugar
● 100 g water
● 1 cinnamon stick
● juice of 1/2 lemon

Directions
Peel the fruit removing the hard exterior and the seeds.
Put the flesh of the fruit in a blender and puree more or less, depending on how smooth we want the jam to be.
Next, put the puree in a pot, add the sugar, water, cinnamon stick and lemon juice and boil on medium heat for about 30-35 minutes, until the jam has thickened.
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.
When the jam is ready, remove from the heat and allow it to rest for 10 minutes.
Store in glass sterilized jars.

Mango Jam

Ingredients
● 400 g mango
● 300 g sugar
● 150 g water
● 1 cinnamon stick
● Juice of half a lemon

Directions
Wash and peel the fruit and remove the pits.
Next, slice into small pieces and put them in a blender and puree more or less, depending on how smooth we want the jam to be.
Put the pureed fruit in a pot and add the sugar, water and cinnamon stick.
Put the pot on medium heat and boil all together for 25-30 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, remove the cinnamon stick and then store in glass sterilized jars.




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