Andstate, time for jams to prepare for the fall. Peaches, figs, grapes, strawberries, apricots and all the fruits of the summer are perfect for jams to be enjoyed during the colder months, for breakfast or as a snack. But, recipe aside, the jams must also be perfectly preserved and, in preparing them, it is necessary to avoid molds if not even Botox. All you need to know before starting the stove.
Jams, marmalades or compotes: the differences
Let’s start with the basics: what is the difference between marmalade and marmalade? There is a detail that unites them, by law, both have a quantity of fruit within at least 20%.
More in detail, always by law, jam based on citrus fruits is definedlemons, oranges, grapefruits, and is a mixture of sugars, water and fruit pulp. All the others, whether used for dessert or to accompany savory dishes, are called jams. They can contain one or more fruits and have at least 350 grams of pulp inside for each kilo of fruit used while they are defined as “extra jams” if there are at least 450 grams of pulp for each kilo of fruit.
Third possibility is the compote that has a lower sugar content because it contains only fruit sugarsof which it is therefore particularly rich, and is the one recommended during diets.
How to make jam: what to keep in mind
Given that it is better to use seasonal fruit, or even vegetables, for jams, compotes or marmalades, they must be chosen at the right point of ripeness in order to preserve their aroma and flavor. Before starting to cut them, the ingredients must always be washed very well, thus avoiding the formation of mold inside.
Furthermore, usually jams and marmalades are not at risk of botulism as the fruit is acidic in nature and the amount of sugar used helps to inhibit it. For this reason, as the Istituto Superiore di Sanità also advises, the safest recipe always requires the same amount of fruit and sugar. If you want to use less sweetener, this must never go down to only 750gr for each kilo of fruit; alternatively you can use lemon juice.
As experts advise, it is always important to add a little bit of apple which has a thickening function and, to avoid a caramel taste, add the sugar only when the fruit is half cooked. Two other precautions: the foam that forms on the surface must always be eliminatedso as to have a clear jam and, to understand if it is ready, you should pour a teaspoon on an inclined saucer: if it flows very slowly, then it can be potted.
How to preserve the jam
After sterilizing the jars before use, pour the still boiling compote, close them hermetically and put them upside down, in the darkuntil they cool down to create a vacuum.
Three recipes for autumn jams
Regina Claudia plum jam
2.5 kg of plums
450gr of sugar
2 lemon juice
After washing the plums, they are left to drain, divide in half by removing the stone and then cut each half into wedges.
Put the plums in a non-stick steel saucepan and wet them with lemon juice, then add the sugar, mix and leave to macerate for 2 hours in the refrigerator.
Then, cook over low heat until boiling, stirring occasionally, for 2 hours and then stirring more and more often when the fruit begins to thicken. If foam forms, it must be eliminated.
When cooked, pour the boiling jam into the jars, close them tightly and turn them over in the dark until cooled. Then, replace the cap with new lids and let it sit for two weeks.
Raspberry jam
1 kg of raspberries
1 lemon
750g of sugar
After cleaning the raspberries, they are poured into a pot with a glass of water, closed with the lid and cooked for at least 15 minutes.
Then add sugar and lemon juice, mix and continue cooking over low heat, mixing and mashing the fruits, for about an hour.
After it has passed, it is tested to see if it is ready, otherwise it is left on the fire for another 15 minutes.
Then the jam is poured into sterilized jars, hermetically sealed, left upside down until cooling and, after changing the cap, left to rest for about 1 month.
Tropea red onion jam
1 kg of onions
2 cloves
1 bay leaf
1 tbsp of salt
300g of cane sugar
1 glass Of white wine
3 berths Apple cider vinegar
After slicing the onions, they are left to macerate for 4-5 hours in a bowl with all the ingredients.
At the end of the maceration, pour everything into a saucepan and cook over moderate heat for 60 minutes, or until it reaches the desired consistency, stirring occasionally.
The jam is poured into sterilized jars and left to rest upside down until it cools
The jam must be consumed within the year.
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