"If you do not act like you think, you'll end up thinking as you act"
The of strawberry jam It is a canned fruit cooked in sugar. The ancient Greeks and baked quince with honey, speculated to be the origin.
The usual ratio is the same amount sugar fruit of choice, but must be taken into account if the fruit is sour or too sweet.
The mango for example, needs half of sugar if the mangoes are ripe and are of the Axarquía, which is one of the few areas in Spain which give an impressive handles.
By contrast, plum or loquat, they need more sugar 1/4 unless fruits are very sweet.
True, jams and sold in Spain, best jams ever made, but nothing like the taste of a sweet jam. They are really easy to make and you can give out almost any fruit that you have spent some maturation.
To me, for example, I love the handle, so when the season comes, I buy and freeze a lot of mangoes. The clean, hash and packed in bags of 500 grams. in the freezer, so that every time I feel like I make jam. I put in in recycled glass jars glass with lids, and put up with me in the refrigerator for months.
Take advantage of this basic technique for mature fruits and cease to buy jam. Do you dare?
- Difficulty: Very easy
- Three glass jars (800 g jam)
- Preparation time: 30 minutes
Ingredients
- 500 grams of red fruits (serve also frozen, but with fresh jam unsurpassed done) 2.00 €
- 500 grams of sugar € 0.50
Total 2,50 € for about three jars of jam. A super cheap treat with which you can surprise your guests. This jam can use to accompany cheeses, to cover cakes or just to spread on bread.
Equipment
- A saucepan and a wooden spoon
- Glass jars with lids
Directions
1. In a saucepan put the fruit with sugar. Cook over medium heat for about 20 minutes.
2. Add a little lemon juice to taste. cook for another 15 minutes until the jam has thickened and has a somewhat consistent texture.
3. Strain the seeds of the fruit and file glasses. Cover and turn the boat to force the void. You have to let boats mouth to cool down, and once they have lost the heat, put in the fridge. They keep well for three or four months. Great, huh?
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Expose recipe is a joy for sentidos¡ colors! makes you want to taste the ingredients, berries ... .um..que rico.Debe buenisimo be at risk of blood glucose rate, that is my problem, but one day is a dia.Con regarding the GinTonic Urban is the very best I've had in all Europa.Magnifica suggestion conjunto.Llevas a serious but funny way, very well and follow with enthusiastic
Thank you! If you were not my father would say to you goal, but to be so ... Anyway, I love your participation and your support. A big big kiss!
Loleta hello. You ever done mango jam? , Paco really likes the handle and I would like to surprise him.
.
Hi Mª Carmen. If I have done that many times:
If you have thermomix, 500 gr. mango and clean, I put 200 to 300 gr., sugar depending on the sweetness of the mangoes are (eg Axarquía are). 5 seconds speed 4 program handles only. Add the sugar and 40 min program. 100 degrees speed 2.
If you have thermomix, chopped mango with a knife until they are chopped. In a ladle put mangoes with sugar and average temperature, cooked until they reach the desired texture (half an hour or three quarters depending on the power of the kitchen and the maturity of the fruit)
In both cases, the end hot mess jam in glass jars, you close and you give them upside down and back and leave until cool (makes you empty and last months).
Good luck!. A kiss.
Hello! I'd like to know if you use frozen fruit, wait for it to thaw to make it, or throw it in the frozen scoop?
Thank you!
It is better to let it defrost and thus remove any excess water that may be. Be so big and thank you for writing
Loleta hello, my sister asked me if guachintona with orange marmalade is made. I have thermomil. The mango I remain very good
Hello Baby,
The guachintonas mermeladab of oranges is quite different and more complicated. You have to scrape the skin of oranges, put them to boil, change the water when boiling and so 3 times. Then you need to boil estne balndas: not more than that, clean of flesh, cut into julienne skin stand overnight with sugar and water and the next day is done in pan to the fire. It is muuycompicado but if you like the bitter memeñada looks good. Next month to see if the do and climb into a post. I'm glad you went well the mango. A kiss
I congratulate you, good job that you take. Thank you for sharing. Very friendly recipes. A cordial greeting.
Thank you very much for writing and be here. A hug
Hello! I'd like to know if you use frozen fruit, wait for it to thaw to make it, or throw it in the frozen scoop?
Thank you!
It is better to let it defrost and thus remove any excess water that may be. Be so big and thank you for writing