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Jams and jams are not made in the same way
The jams are prepared with cut fruits (in a minimum proportion of 30-50%) and cooked with sugar. The jams carry a greater amount of sugar, since the fruit is cooked in syrup (in an amount of 35-45%), as well as the skin and the pulp, and its texture is more gelatinous.
JAMS WITH VEGETABLES- Tomato and Basil Jam with a touch of herbs, perfect to accompany ham and fresh cheese, such as goat. On bread and with a heat stroke, it tastes like glory. Also in salad dressing.
- Roasted Pepper Its powerful flavor enhances blue cheeses, meats and white fish.
- Caramelized onion. Nothing like this jam to dress a plate of red meat, although surprise! It also adds thanks to risotto and brie cheese. By the way, have you tried it in tortillas?
JAMS WITH FRUIT- Lemon Jelly with bits of bark. A Cambridge recipe from 1973. It goes very well to the flavors of the sea.
- Orange and clementine jam with zest of bark and pulp. What a rich breakfast toast!
- Bitter Orange A good choice to glaze fish, poultry and other baked meats - orange, ham, salmon ... -. In vinaigrette, the citrus tone refreshes salads and marinades.
- Four fruit jam: Strawberries, cherries, currants and raspberries. With it you can prepare coulis and light sauces for red meat, foie gras, etc.
- Kiwi and lime. Its acidity and freshness contrasts with the salty flavors, but complements the sweets. With panna cotta and curd it is very good!
- Strawberry. Very popular in pastry to fill cakes and sweets. However, it also gets along great with salty and crispy snacks: battered chicken, croquettes ...
- Mango from the garden of Murcia. Limited edition. This jam is delicious with fatty and strong meats, roasted or grilled.
- Traditional Peach Duck breast, steak and beef tenderloin, grilled roe, charcoal or baked: add a thread of jam reduced between its garnishes ... and you will see what change!
How to make homemade jampot Nuria SerranoGetty Images
For jam, use neither very ripe nor very green fruit and sugar: 1 kilo of fruit = 700 to 1000 g of sugar. Let macerate everything together for a few hours. You can add the juice of a lemon, rich in pectin, to ensure consistency. Cook over high heat 15 minutes, stirring. You will know that it is, when you spread a little on a plate and the jam sets.
Store it well in glass containers sterilized and tightly closed with their covers. To make the vacuum and pasteurize the contents, introduce the jars standing in a large casserole with cold water covering them 3-4 cm above. After the first boil, wait 20-30 minutes, for small and medium sized boats, and something else for larger ones.Related content BOATS AND JARS FOR YOUR PRESERVES
How to preserve the jam
They don't need cold but they do appreciate a cool and dry place, well protected from light. Prepare them a few weeks before your consumption. In this way you will enhance the flavors much more.jars Nuria SerranoGetty Images
INFO Sugar sweetens and is a magnificent preservative. And fruit pectin, an essential gelling agent.Related content Breakfasts for all tastes