Apricot Jam

Ingredients
1 pound of ripe apricots
800 g of sugar
1 lemon to stop crystallization
1 stalk Pelargonium Graveolens

Method
Clean the apricots and cut them into 2 or 4 pieces, place them in the saucepan and cover them with the sugar. Leave them all night to release all their juices. The next day we put them over heat, and when they boil, we skim them and lower the fire until it thickens. To see if our jam is sufficiently set, after 20 minutes of boiling, put a little on a saucer and let it cool down. If necessary, continue to boil, and repeat this step. When our jam is ready, we turn off our heat and pour the lemon and Pelargonium Graveolens. When it is cooler, put it in well sterilized jars.

Fig Jam

Ingredients
1kg of figs (20-24 figs)
500 g of sugar
1 stalk Pelargonium Graveolens
1 lemon

Method
Peel the figs and slice in half. Put them in a pot, add the sugar and leave them for 4-5 hours until they have released all their juices.
Then put the pot on medium heat and simmer for about 25-30 minutes until our jam sets.
Stir constantly with a wooden spoon so that it does not scorch.
Five (5) minutes before turning off the heat, add the lemon juice and the nutmeg geranium sprig.
Remove from the heat, let it rest for a while and remove the nutmeg geranium sprig.
Store the jam in sterilized jars.

Melon Jam

Ingredients
1 kg melon
300 g sugar
2 pcs star anise
30 g brandy
Juice of 2 lemons

Method
Slice the melon into small pieces and put them in a pot.
Add the sugar, lemon juice, star anise and put the pot on medium heat.
Boil, stirring constantly, until the melon has dissolved and the syrup has set.
Finally, add the brandy and simmer for another 5 minutes until our jam sets again.
This jam is not thick but rather runny.
Remove from the heat, remove the star anise and store the jam in sterilized jars.

Arbutus Unedo Jam

Ingredients
500 grams of ripe Arbutus Unedo
300 sugar
Juice of half a lemon
50 g water

Method
In a small saucepan, put the Arbutus, squeeze them a little with your fingers, and add the water and sugar. We leave them all night to extract the juices. In the morning, put them over a strong heat for 10-15 minutes, then lower the heat and boil until the jam thickens. Put into a sterile jar. This is a rare jam because it is not easily harvested and is best enjoyed when available.

The post 4 recipes for jam that will impress everyone appeared first on Delicious Path.

Apple Marmalade

Ingredients
1 kg of apples cleaned and cut into chips or grated using a thick grater
500 g of sugar
1 cinnamon stick
Juice of half a lemon

Method
In a saucepan, place the apples, the sugar and cinnamon and slowly simmer until the marmalade thickens. Near the end of the boiling, pour in the juice of half a lemon. It is ideal for jam tart (pasta flora).

Orange Jam

Ingredients
● 7 oranges
● 1 lemon
● 1,200 g sugar
● 400 gr water

Directions
Wash the oranges and the lemon well, slice in half and juice with a hand juicer. Keep the seeds and put them in a piece of cheesecloth. Using a spoon, remove the pith from the oranges and also put this in the cheesecloth and tie into a pouch. Using a sharp knife, slice the peels of the oranges, the lemon too, into thin julienne slices. Put in a pot and add the orange-lemon juice which should be about 1/2 liter. Also put the cheesecloth pouch into the pot and add the water and leave it for 2/3 hours. Next, put the pot on high heat, bring to a boil and then lower the heat to medium.
Boil for about 45 minutes until the liquids reduce and the peels are soft.
Then add the sugar and stir. If we want our jam to be smooth, puree it in a blender.
Once the sugar has dissolved increase the heat and boil for 25-30 minutes more until the jam has thickened, stirring constantly so it does not burn.
Once the jam is ready, turn off the heat and remove the cheesecloth pouch.
Allow it to rest and then store in glass sterilized jars.

Honeydew melon jam

Ingredients
● 1 kg melon (peeled)
● 400 g sugar
● juice of 1 lemon
● 30 g cognac
● 2 pieces star anise

Directions
Remove the peels from the melon and discard.
Then cut the melon into pieces and put the fruit in a pot.
Add the lemon juice, the sugar, star anise and put the pot on low heat.
Boil stirring constantly until the melon has softened and the jam has thickened.
Pour in the cognac and boil for another 3-4 minutes for the jam to reduce once more.
This particular jam is not as thick as other jams.
Turn off the heat, remove the star anise and store in sterilized jars.

Loquat jam

Ingredients
● 1 kg loquat fruit, peeled
● 600 g sugar
● 50 g water
● 1 sprig rose geranium
● juice of 1 lemon

Directions
Wash the loquat fruit and remove the skins.
Score on one side and remove the seeds and the membrane holding in the seeds.
In a large pot, put the fruit, the sugar and the water and leave it aside for 4-5 hours for the fruit to release their juices.
Once they have released their juices, put the pot on high heat and as soon as it comes to a boil, lower the heat to medium.
Boil for about 35-40 minutes until the jam has thickened.
To see if the jam has the desired consistency, put some on a saucer and allow to cool. Then test it using a spoon, and if the jam drips from the spoon in slow drops, it is ready.
Once the jam is ready, using a potato masher mash the fruit but not entirely, leaving some small pieces.
Next, add the lemon juice and stir.
Add the rose geranium sprig and leave it in the hot jam for 1/2 hour to release its fragrance. Our jam is now ready.

Black Mulberry Jam

Ingredients
● 1 kg blackberries
● 600 g sugar
● juice of 1/2 lemon

Directions
Wash the blackberries well and cut off the stems using a pair of scissors.
Put the berries in a pot with the sugar and leave it aside for 3-4 hours for the berries to release their juices.
Put the pot on high heat, bring to a boil and then lower the heat.
Boil until the jam reaches the desired consistency, about 30-40 minutes.
More or less time may be needed.
To see if the jam has the desired consistency, put some on a saucer and allow to cool. Then test it using a spoon, and if the jam drips from the spoon in slow drops, it is ready.

The post 5 delicious jam recipes for our beloved ones appeared first on Delicious Path.

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.

The post 5 unforgettable recipes for jam that you will love appeared first on Delicious Path.

Rose Petal Jam

Ingredients
● 250 g rose petals
● 800 g sugar
● 650 g water
● juice of 1 lemon

Directions
Separate the rose petals from the stem and using a pair of scissors, cut the bottom part of the petals that are white and discard.
Wash and put in a bowl.
Add half the sugar and the lemon juice and stir well to cover the petals with sugar.
Leave overnight at room temperature.
In the morning, put the water to boil and add the rose petals and the rest of the sugar.
Stir until the sugar dissolves.
Lower the heat and simmer for 25-30 minutes for the jam to reduce. No other herbs are needed, as the rose petals have their own fragrance, which is wonderful.
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.

Mandarin Jam

Ingredients
● 1 kg mandarins
● 1 kg sugar
● juice of 1 lemon

Directions
Wash the mandarins well and remove the stems.
Put them in a pot and add enough water to just cover the fruit and boil for 1/2 hour to soften the peels.
Pour the contents of the pot into a colander, discarding the water and allow the mandarins to cool.
Over a bowl to catch all the juices, slice the mandarins in half and remove any seeds and the pith.
Put the mandarins in a blender and put them in the pot.
Add the sugar and if the juices are not enough, add a little bit water.
Boil on high heat for about 20-25 minutes, stirring constantly with a wooden spoon, removing any foam with a spoon.
Once the jam is ready, remove from the heat.
Store in sterilized jars.

Strawberry Jam

Ingredients
● 1 kg ripe strawberries
● 800 g sugar
● juice of 1 lemon

Directions
Wash the strawberries well and cut off the stems.
Put the strawberries in a pot and mash them by hand.
Pour the sugar over the strawberries and leave aside for 1 hour for the sugar to dissolve and for the strawberries to release their juices.
After 1 hour, put the pot on medium heat and if necessary, remove any foam from the surface using a spoon.
Increase the heat and boil for about 25 minutes until the jam has thickened. Stir frequently with a wooden spoon.
Once the jam has reached the desired consistency, add the lemon juice and turn off the heat.
Our jam is now ready and should be stored 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.

Apricot jam

Ingredients
● 1200 g ripe apricots
● zest of 1 lemon
● 30 g water
● 800 g sugar
● 1 sachet vanilla

Directions
Wash the apricots well, slice in half and remove the pits.
Put the apricots in a pot with the water, the lemon zest and lemon juice.
On high heat, bring the pot to a boil.
Lower the heat and simmer for 10 minutes for the liquids in the pot to reduce and for the apricots to become soft.
Next, add the sugar and the vanilla.
Simmer for about 45 minutes until the syrup has thickened and the apricots have softened and reached the consistency of jam.
Once the syrup has thickened turn off the heat and leave it aside to rest.
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.

Pear Jam

Ingredients
● 1 kg pears, peeled
● 500 g sugar
● 1 cinnamon stick
● 5 cloves
● 200 g water
● lemon juice

Directions
Remove the skin and the seeds from the pears and slice into bite-sized pieces.
Put the pears in a large pot and add the water,
the spices and the sugar.
Put the pot on high heat, bring to a boil and remove the foam from the surface for 10 minutes.
Next, lower the heat and boil for 25-30 minutes until the jam has reduced, stirring constantly.
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. If we want the jam to have small pieces in it, mash with a potato masher, otherwise puree the jam in the blender.

The post 5 exotic fruit jam recipes that will enchant you appeared first on Delicious Path.

Apple Jam

Ingredients
1 kg apples, peeled
600 g sugar
100 g water
Juice of 2 lemons

Directions
Wash the apples well, peel and remove the seeds and then slice into small pieces.
Put them in a bowl together with the lemon juice so that they do not turn black.
Put the peels and seeds in a pouch of cheesecloth to simmer together with the apples because they have the most pectin.
In a saucepan put the sliced apples, the cheesecloth pouch with the peels and seeds, the water and boil until slightly soft.
Then remove the cheesecloth pouch with the skins, puree the apple pieces in a blender and put the apple puree back in the pot.
Finally add the sugar, cinnamon and simmer until the jam sets, about 25-30 minutes.
When it is ready, leave it for about 10 minutes until it stops boiling and store in sterilized jars.

Kumquat Jam

Ingredients
● 1 kg kumquats
● 1 kg sugar
● 100 g water
● 1 cinnamon stick
● 1/2 lemon

Directions
Wash the kumquats well in cold water.
Boil for 10 minutes and then strain.
Repeat the same thing 2 more times.
Slice the kumquats in half and remove the seeds.
Next, cut half the kumquats into small pieces and puree the other half in the blender.
Put the water and sugar in a pot and boil for 10 minutes and then add the kumquats, the cinnamon stick and half the lemon.
Boil all together until the jam has thickened, about 40-45 minutes.
Once it has cooled, remove the lemon and the cinnamon stick and store in sterilized jars.

Melon, Apple, Nectarine, Kumquat Jam

Ingredients
● 250 g melon
● 250 g apples
● 250 g nectarines
● 250 g kumquats
● 800 g sugar
● 100 g water if the jam needs more liquid

Directions
Slice the kumquats in half, remove the seeds and boil for 10 minutes.
Then puree them in the blender.
Next, peel and remove the seeds from the rest of the fruit and puree half of the fruit in the blender.
Cut the rest of the fruit into small pieces.
Put all the fruit in the pot, add the sugar and leave overnight for the fruit to release their juices.
In the morning, put the pot on medium heat and boil until the jam has reached the desired consistency, stirring constantly with a wooden spoon so it does not burn.
If the fruit has not released enough juices then add the water, otherwise omit the extra water.
Once the jam has reduced, turn off the heat and allow it to rest.
Store in sterilized jars.

Nectarine Jam

Ingredients
● 1 kg ripe nectarines
● 600 g sugar
● juice of 1 lemon
● 50 g water

Directions
Wash the nectarines well, slice in half and remove the seeds.
Cut the nectarines into small pieces and put the fruit in a pot.
Add the water and sugar and leave overnight for the fruit to release their juices.
In the morning, put the pot on low heat and simmer for 40-45 minutes until the jam has reduced.
If necessary, remove any foam from the surface using a slotted spoon.
Just before turning off the heat, add the lemon juice and bring to a boil.
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.

Banana Jam

Ingredients
● 1 kg bananas
● 700 g sugar
● juice of 1 lemon
● 30 g cognac
● 150 g water

Directions
In a pot, put the water, the sugar and the lemon juice and put on high heat.
Peel the bananas and slice into rings.
Once the water and sugar have come to a boil add the bananas and boil for about 20 minutes.
Stir frequently so it does not scorch.
Once the bananas have dissolved in the syrup our jam is ready.
If the jam is still too runny, boil for another 5 minutes.
Turn off the heat, add the cognac and stir.
Store the jam in sterilized jars.

The post 5 healthy jam recipes that you can make yourself appeared first on Delicious Path.

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.

The post 5 homemade recipes to make your own fruit jam appeared first on Delicious Path.

Lemon and Bergamot Orange Jam

Ingredients
● 4 bergamot oranges
● 4 lemons
● 600 g sugar
● 500 g water

Directions
Wash the fruit very well using a kitchen sponge.
Slice the fruit into very thin slices and remove the seeds.
Put the sliced fruit in a pot, cover with water and boil for 10 minutes.
Next, strain the fruit, discarding the first water and repeat the same thing 3 more times.
Put the strained fruit in a pot, add the sugar and the water and boil on high heat for 10 minutes, removing any foam from the surface with a slotted spoon.
Next, lower the heat to medium and boil for 30-35 minutes until the jam has thickened.
Once the jam is ready, allow it to rest for 10 minutes and then store in sterilized jars.

Two-color Mulberry Jam

Ingredients
● 1 kg two-color Mulberry
● 400 g sugar
● juice of 1 lemon
● 1 sprig rose geranium

Directions
Wash the mulberry well and cut off the stems using a pair of scissors and puree in the blender.
Put the mulberry and the sugar in a pot and leave for 3 hours for the sugar to dissolve and for the fruit to release its juices.
Next, put the pot on medium heat and simmer for 25-30 minutes until the jam has reduced.
If necessary, remove any foam with a spoon.
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 the jam in glass sterilized jars.

Strawberry Grape Jam

Ingredients
● 1 kg strawberry grapes
● 500 g sugar
● juice of 1 lemon

Directions
Wash the grapes, cut off the stems and remove the seeds using a hair pin.
Put the grapes in a large pot and cover with the sugar and leave it aside for 5 hours for the fruit to release their juices.
After the 5 hours add the lemon juice and boil for 30 minutes, removing any foam from the surface with a spoon.
Turn off the heat and allow it cool; then puree with an immersion blender, slightly or more, depending on our preferred consistency.
Turn the heat back on and boil until the jam has thickened, about 10 more minutes.
Remove the pot from the heat and allow the jam to rest.
Put the jam in sterilized jars while it is still hot.

Sultana Grape Jam

Ingredients
● 1 kg sultana grapes
● 600 g sugar
● juice of 1/2 lemon

Directions
Separate the grapes from the stems and wash in cold water.
Put the grapes and the sugar in a pot and leave for 5 hours covered, for the grapes to release their juices.
Next put the pot on medium heat to boil and remove any foam from the surface with a spoon.
Continue boiling for 40 minutes until the jam starts to set.
Turn off the heat and allow it to cool.
If we want our jam to be smooth, puree it in a blender.
Add the lemon juice and boil for another 10-15 minutes until the jam thickens.
Turn off the heat and allow the jam to rest for a bit and then store in sterilized jars.

Yellow Cherry Plum and Apricot Jam

Ingredients
● 500 g yellow cherry plums (ripe and pitted)
● 500 g apricots (ripe and pitted)
● 50 g water
● zest and juice of 1 lemon
● 500 g sugar

Directions
Wash the fruit very well and cut into small pieces.
Put the fruit in a pot and add the water, the sugar, and lemon juice and zest.
Cover the pot and leave for 4 hours for the sugar to dissolve and for the fruit to release its juices.
After the 4 hours put the pot on medium heat, boil for 15 minutes for the fruit to soften and then remove the pot from the heat.
Puree the fruit in the blender to desired consistency.
Put the fruit back in the pot and simmer on medium heat for 40-45 minutes until the jam has reduced.
Once the jam is ready, turn off the heat, allow it to rest and store in glass 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.

The post 5 fruit jam recipes with multiple health benefits appeared first on Delicious Path.

Packham’s Triumph Pear Jam

Ingredients
● 1 kg pears (peeled)
● 600 g sugar
● 1 cinnamon stick
● juice of 1/2 lemon
● 60 g water

Directions
Remove the skin and the seeds from the pears and slice into bite-sized pieces.
Put in a pot with water, boil for 10 minutes until soft and puree lightly in the blender.
Next, add the sugar, the cinnamon stick and the lemon juice and boil on medium heat until the jam sets, about 30-35 minutes.
Stir constantly so it does not scorch.
Once the jam has reduced, turn off the heat and allow it to cool.
Store in glass sterilized jars.

Yellow Cherry Plum Jam

Ingredients
● 1 kg ripe yellow cherry plums
● 750 g sugar
● juice of 1 lemon

Directions
Wash the cherry plums well, slice in half and remove the seeds.
Put the sliced cherry plums and the sugar in a pot with the seeds we removed, tied in a piece of cheesecloth.
Put the pot on high heat for 10 minutes and bring to a boil, remove any foam from the surface with a spoon, and then lower the heat to medium.
Simmer until the jam has reduced, about 30-35 minutes.
Stir frequently so it does not scorch.
Once the jam has thickened, turn off the heat and allow the jam to rest for a bit and then store in sterilized jars.

Red Cherry Plum Jam

Ingredients
● 1 kg red cherry plums
● 750 g sugar
● juice of 1 lemon

Directions
Wash the cherry plums well, slice in half and remove the seeds.
Tie the seeds we removed in a piece of cheesecloth.
Put the sliced cherry plums and the sugar in a pot with the seeds we tied in the cheesecloth.
Put the pot on high heat for 5 minutes, then lower the heat to medium and simmer until the jam has reduced, about 35-40 minutes.
Stir frequently so it does not scorch.
Just before turning off the heat, add the lemon juice and stir.
Allow it to rest and then store in glass sterilized jars.

Abate Fetel Pear Jam

Ingredients
● 1 kg pears (peeled)
● 500 g sugar
● 200 g water
● juice of 1/2 lemon

Directions
Peel the pears and remove the seeds.
Slice into bite-sized pieces and put them in a pot with the lemon juice and the water.
Put the pot to simmer on low heat until soft and then puree with an immersion blender, slightly or more, depending on our preferred consistency.
Next, add the sugar, stir and increase the heat to medium.
Boil all together until the jam has thickened, about 25-30 minutes.
Once we have turned off the heat, allow the jam to rest and then store in clean glass jars.

American Persimmon (Diospyros Virginiana) Jam

Ingredients
● 1 kg persimmons (peeled)
● 900 g sugar
● 50 g water
● juice of 1 lemon

Directions
Peel the persimmons and cut in small pieces.
In a large pot, put the persimmons, the water and sugar and boil for about 10 minutes.
Cover the pot and leave overnight.
In the morning, put the pot on medium heat and simmer for 30-35 minutes until the jam has reduced.
If we want our jam to be smooth, puree it in a blender.
Allow the jam to cool and if it is still runny, boil until the jam sets completely.
Once the jam is ready store in glass sterilized jars.

The post 5 Wonderful jam recipes that will take you on a journey appeared first on Delicious Path.

Plum jam

Ingredients
● 1 kg ripe plums (pitted)
● 700 g sugar
● 50 g water
● juice of 1 lemon

Directions
Wash the plums very well, cut into pieces and put the fruit in a pot.
Add the sugar and water and boil on medium heat for 10 minutes, removing any foam from the surface with a spoon.
Turn off the heat and leave it overnight.
In the morning, put the jam to simmer on medium heat for 15-20 minutes until it has set completely.
Stir frequently so the jam does not scorch and for the plums to soften fully.
Just before turning off the heat, add the lemon juice, stir for 2-3 minutes and remove from the heat.
If we want our jam to be smooth, puree it in a blender.
Store in glass sterilized jars.

Yellow Peach Jam

Ingredients
● 1 kg yellow peaches
● 1 kg sugar
● juice of 1 lemon

Directions
Wash the fruit very well, cut into small pieces and discard the pits.
Put the peaches in a pot with the sugar and leave it aside for 5-6 hours for the peaches to release their juices.
Next, put the pot to boil, add the lemon juice and boil until the jam has thickened, about 40 minutes.
If the jam needs more liquid, add one half cup water.
Once the jam is ready, allow it to rest and store in glass sterilized jars.

Watermelon Jam

Ingredients
● 1 kg watermelon, seeds and peel removed
● 500 g sugar
● juice of 1 lemon

Directions
Put half the amount of watermelon in a blender and puree and then put it in a pot.
Add the rest of the watermelon to the pot with the pureed watermelon and add the sugar.
Cover the pot and leave it overnight for the watermelon to release its juices.
In the morning, put the pot on high heat and bring to a boil.
Then lower the heat to medium and remove any foam from the surface with a spoon.
Simmer for about 40-45 minutes until the jam has thickened.
Stir frequently with a wooden spoon so it does not scorch.
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.

Prickly Pear Jam

Ingredients
● 1 kg prickly pears, peeled
● 80 g water
● 200 g sugar
● juice of 1 lemon

Directions
Carefully peel the prickly pears, paying close attention to its thorns and fine needles.
Cut into small pieces and put in a large bowl, add the water and puree with an immersion blender or in the blender.
Next, strain them through a fine sieve reserving just the pureed flesh of the fruit without the seeds.
Put this in a pot with the sugar and lemon juice and bring to a boil.
Once the pot starts to boil remove any foam from the surface using a slotted spoon.
Boil for about 20-25 minutes, depending on the amount, and even longer if necessary.
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.

Watermelon Rinds Jam

Ingredients
● 600 g watermelon rinds, peeled
● 500 g sugar
● juice of 1/2 lemon
● 1 sachet vanilla ● 1 cinnamon stick

Directions
Peel the rinds of the outside green part, reserving the white flesh with just a bit of the red flesh.
Grate the rinds with a grater and put them in a pot.
Pour the sugar on top and leave overnight to release their juices.
The next day, put the pot on low heat without water and stir for the sugar to dissolve and add the rest of the ingredients.
Boil until the jam has thickened, about 30 minutes.
Store the jam in sterilized jars while still hot, making sure the lids are well sealed.

The post 5 homemade jam recipes that will steal the hearts of your loved ones appeared first on Delicious Path.

Melon, Mulberry, Kiwi, Quince Jam

Ingredients
● 250 g melon
● 250 g kiwi
● 250 g mulberry
● 250 g quince
● 900 g sugar
● 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.

Mangosteen Jam

Ingredients
● 400 g mangosteen fruit, peeled
● 400 g sugar
● 50 g water
● juice of 1/2 lemon

Directions
Using a serrated knife, slice the exterior of the fruit all around and remove the top part.
Use caution with the knife as the rind is very hard.
Remove the top part and using a spoon, remove the flesh which is in the other half.
After cleaning all the fruit, finely chop with a knife or puree in the blender if we want our jam to be smooth.
Put them in a pot, add the sugar and water and boil on medium heat for 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 syrup is ready.
Three minutes 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.

Rambutan Jam

Ingredients
● 500 g rambutan fruit, without the pit
● 120 g water (if we want more syrup add more water)
● 1 cinnamon stick
● juice of 1/2 lemon

Directions
Peel the fruit removing the hard exterior and using the tip of the knife, carefully slice the flesh to remove the pit.
Put the flesh of the fruit in a blender and puree more or less, depending on how smooth we want the jam to be.
Then put the mixture in a pot, add the sugar, cinnamon stick and water and boil on medium heat for about 30-35 minutes.
To see if the syrup has the desired consistency, put some syrup on a saucer and allow to cool.
Once it has cooled tilt the plate slightly and if it is not runny, the syrup is ready.
2-3 minutes before turning off the heat, add the lemon juice and stir.
Turn off the heat and allow it to rest for a few minutes and then store in sterilized jars.

Red Gooseberry Jam

Ingredients
● 400 kg gooseberries
● 250 g sugar
● juice of 1/2 lemon

Directions
Remove the gooseberries from the stems.
Wash the berries very well in cold water and allow to drain.
Put them in a large pot, in layers, alternating with the sugar and boil on medium heat.
After boiling for 5 minutes, remove the foam from the surface, crush the gooseberries using a potato masher and continue to boil for another 10 minutes.
Add the lemon juice and remove from the heat.
The time needed for the jam to set is low because the gooseberries have their own jelly and the jam sets quickly.
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 and then store in glass sterilized jars.

Tamarillo Jam

Ingredients
● 500 g tamarillo fruit
● 500 g sugar
● 60 g water
● juice of 1 lemon

Directions
Put water in a pot to boil and once it is at a rolling boil, add the fruit and leave the fruit in for 2 minutes.
After the 2 minutes, remove the fruit and put them in a bowl with cold water.
Using a sharp knife, slice the end of the fruit and peel.
Slice the fruit in half and using a spoon, carefully remove the seeds.
Put the water, sugar, the fruit and the lemon juice in the pot and boil on medium heat.
After boiling for about 10 minutes, crush the fruit with a potato masher and continue to boil until the jam has thickened, about 20-25 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.
Turn off the heat, allow the jam to rest and then store in glass sterilized jars.

The post 5 homemade jam recipes made from exotic fruits appeared first on Delicious Path.