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Homemade Jam

The color, aroma and flavor and its healthy properties make fruit irresistible. However, very often they get rotten and we have no choice but to get rid of them. A good alternative to keep and taste them is to make jams, a preparation that has been unchanged for a long time. The formula is simple: a mixture of cooked fruit and sugar.

Although industrial production of jams is widespread and so many varieties can be found in any supermarket, there are many who prefer making it by themselves to flavor a much more natural recipes. The process is somewhat laborious, but with a little patience you’ll have your delicious preserves.

Selection and making

 Selection and making

Selection and making

The first step is to choose the type of fruit, preferably fresh. In this sense, there is more limited than our tastes: from the most typical peach, strawberry or plum through citrus, nuts or vegetables such as tomatoes, carrots or onion. The best fruit to make jam is the mature, not too soft ones with strong color and aroma, which are indicative of a good flavor.

Peel the selected fruits, remove seeds and chop pulp. You could also crush the pulp to make it thicken slightly better. Then let it macerate in the same amount of sugar to release juice. It is appropriate to add a squeeze of lemon to prevent oxidation.

Cooking and preservation

Then boil it. To complete the cooking successfully is essential for a good jam. The fire time depend on the amount of water fruit contain, as well as the level of pectin. More water, more time, because it has to evaporate to thicken the jam. Pectin is involved in this process since this component is a thickener.

Before putting your jam in glass jars, first you have to sterilize them by boiling. Then pour the jam into them, close properly and heat in a water bath about 20 minutes to get them sealed. In this way, jams can last longer without moulding.

Jam in our kitchen

 Jam in our kitchen

Jam in our kitchen

The use of jams in the kitchen is directly associated with the consumption of toast and biscuits for breakfast or snack as they are both spreads and provide exceptional flavor. In general, confectionery has jams as one of its main ingredients. But some of them, such as raspberry, are increasingly used as an accompaniment to patees, to give a delicious flavor contrast.

Vegetable jams like onion, carrot or tomato, have become very popular, offering us a wide range of possibilities, since they can be added to meat, fish, cheese, tortillas and salads.

Although during cooking some of the properties of fruit are lost, jam is a delicious way of incorporating into our diet a product to be consumed up to five times a day.


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