Cherry jam
Ingredients
● 1 kg cherries
● 700 g sugar
● 50 g water
● juice of 1/2 lemon
Directions
Wash the cherries well and remove the stems. Remove the pits over the pot we will use later, so as to reserve all the cherry juices. Remove the pits using the special tool or a clean hair pin.
Mash the cherries lightly, using a potato masher. If we want our jam to be smooth, puree the cherries in a blender.
Put the cherries in a pot, alternating one layer of cherries with one layer of sugar, water and leave for 6-7 hours for the cherries to release their juices.
After the 6-7 hours, put the pot to boil on high heat.
Once it has come to a boil, lower the heat and remove any foam from the surface using a spoon.
Boil the jam for about 35-40 minutes.
Just before turning off the heat, add the lemon juice and stir with a wooden spoon.
Store in sterilized jars.
White Mulberry jam
Ingredients
● 1 kg mulberries
● 1 kg sugar
● 500 g g water
● 1 sprig rose geranium
● juice of 1/2 lemon
Directions
Wash the mulberries well
Put the mulberries in a large pot, alternating one layer of mulberries with one layer of sugar.
Add the water and put the pot to boil on medium heat.
Once it has come to a boil, remove any foam using a spoon.
Boil until the jam has reached the desired consistency, about 30 minutes.
Just before turning off the heat, add the lemon juice.
If you like, mash the mulberries lightly using a potato masher.
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 sterilized jars.
Quince jam
Ingredients
● 1 kg quince, peeled
● 700 g water
● 1 kg sugar
● juice of 1 lemon
● 1 tsp lemon zest
● 1 sprig rose geranium
Directions
Peel the quince.
Also remove the seeds with the thick part in the middle of the fruit and tie these in a piece of cheesecloth.
Grate the quince using the large holes of the grater and put the fruit in a large pot with the water and the cheesecloth pouch.
Boil for 15 minutes, and then remove the cheesecloth pouch.
Next, add the sugar and the lemon zest and boil for about 45 minutes, on medium heat.
Stir constantly with a wooden spoon to prevent scorching.
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 in 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.
Kiwi jam
Ingredients
● 1 kg ripe kiwi, peeled
● 600 g sugar
● juice of 1/2 lemon
● 1 sprig rose geranium
Directions
Wash the kiwi fruit well, to remove most of the fuzz from the skin.
Peel the kiwi fruit, slice in small pieces and put it a pot.
Pour the sugar on top and using a potato masher, crush the kiwi fruit and leave for 1 hour for the fruit to release its juices.
Put the pot on medium heat and boil for about 40-45 minutes, stirring frequently with a wooden spoon.
Once the jam is ready, turn off the heat and add the rose geranium sprig.
Leave it in for 30 minutes to release its fragrance and then
discard.
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.
Melon, Berry, Kiwi, Quince Jam
Ingredients
● 250 g melon
● 250 g kiwi
● 250 g berries
● 250 g quince
● 200 g water
● 1 sprig rose geranium
Directions
Wash and peel the fruit, slice in small pieces and put in a pot. Grate the quince using the large holes of the grater and add to the pot.
Add the water and sugar and using a potato masher, mash the fruit and leave for 1 hour for the fruit to release their juices.
Put the pot on medium heat and boil for about 40-45 minutes, stirring frequently with a wooden spoon.
Once the jam is ready, turn off the heat and add the rose geranium sprig.
Leave it in for 30 minutes to release its fragrance and then discard.
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.
