Category Archives: Jams

Pumpkin Marmalade

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PUMPKIN Jam
1 Kg. PUMPKIN
600 g sugar
4 apples
1 Dl. of lemon
a stick of cinnamon and two cloves in a crankpin
2 Dl. pectin
We peel the pumpkin and cut them into tiny pieces
Peel the apple and we remove the heart and also the tiny chop.
Put in a bowl large enough pumpkin, apple and sugar, what we cover and stir well with transparent papal and let it macerate at room temperature for at least 12 hours.
After that time we put the heat and add the pectin, cook 1 hours but less.

Pour the hot jam into sterilized jars and put them upside down to make the vacuum, or we can also cook 15 minutes in a water bath
This jam is great for breakfast, but mostly it is ideal with grilled meats or grilled.
Mar.marcos

27.- Jam chanterelles

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JAM chanterelles
INGREDIENTS
.- 1 Kg. Wild mushrooms in season
.- ½ Kg. carrot puree or apple
.- 1 Kg. Sugar
.- 2Dl. apple pectin
.- 2Dl. lemon juice
.- 2 the 3 cloves 
.- 1 cinnamon stick
PREPARATION
.-Wash chanterelles and chop into very small pieces
.- We put them in a bowl and add half the lemon juice, apple pectin and sugar
.- Boil carrots and make a puree, ponemos ½ Kg. De zanahoria por Kg. pepper pulp, if apples, Simply chop or grind without cook, depending on the block or the color comes alive zanaoria.
.- we add  nails on a wrist with a branch of mint and cinnamon,  we cook 50 minutes over  very slow, baking is finished adding the rest of the lemon juice and crushed
.- Package, sterilize, cooling and preserving
Mar.marcos

25.-Chestnuts in Syrup

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CHESTNUT IN SYRUP
Ingredients:
.- Whole peeled chestnuts
.- 1the. Water
.- 1kg. Sugar
.- a cinnamon stick
.- a branch of vanilla
Preparation:
Boil the chestnuts to peel well
 When they are half cooked peel and put in jars whole.
 You Boil water with sugar and cinnamon and vanilla, to make a syrup syrup
Chestnuts jars are filled to the brim and capped well
Boil water bath well covered by water during 40 minutes on low heat.
Cool and keep.
Mar.marcos

24.-Red Pepper Jam

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RED PEPPER JELLY
INGREDIENTS
.- 1 Kg. Roasted pepper
.- ½ Kg. carrot puree
.- 1 Kg. Brown cane sugar
.- 1Dl. apple pectin
.- 3Dl. lemon juice
.- 2 the 3 cloves  and a little salt
.- 1 cinnamon stick
PREPARATION
.-Wash the peppers and roast them by removing the skin and seeds
.- We put them in a bowl and add salt, lemon juice, apple pectin and sugar cane
.- Boil carrots and make a puree, ponemos ½ Kg. De zanahoria por Kg. pepper pulp
.- put the nails in a wrist with a branch of mint, cinnamon and put them to cook 50 minutes over  very slow, baking is finished adding the rest of the lemon juice and crushed
.- Package, sterilize, cooling and preserving
Mar.marcos

23.-Onion Marmalade

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Onion Marmalade
ingredients

1 kg de cebollas
200 Article. brown sugar
5 Tablespoons honey (Optional)
2 apples

Oil
Balsamic vinegar
Will
1dl pectina

Preparation

Chop onions into thin rings means and put on low heat fry, in a pan with a splash of oil . Sprinkle salt and stir often so the onions do not stick, or overbrowning. After 30 min. onions will be a golden color and honeyed. Then we water the onions with a splash of balsamic vinegar. When you are completely reduced, add the sugar and when dissolved in trocitod apples chopped very tiny , put honey and pectin . Let cook 20 min. more and if we see that it is very dry and has a risk of burning, sprinkle with a little vinegar. Remove from heat and let cool. Once cool, a blender or leave whole

Embotar, sterilize, cooling and preserving.
Mar.marcos

22.-Zucchini Jam

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Zucchini Jam
1 Kg. Zucchini
600 g sugar
1 Apple (180 g)
1 Dl.  lemon
a cinnamon stick
2 Dl. pectin
Partially peel the zucchini and cut into tiny pieces
Peel the apple and we remove the heart and also the tiny chop.
Put in a bowl large enough zucchini, apple and sugar, what we cover and stir well with transparent papal and let it macerate at room temperature for at least 12 hours.
After that time we put the heat and add the pectin, cook 1 hours but less.

Pour the hot jam into sterilized jars and put them upside down to make the vacuum, or we can also cook 15 minutes in a water bath
This jam is great for breakfast, but mostly it is ideal with grilled meats or grilled.
Mar.marcos

21.-Carrot Jam

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JAM CARROT
Ingredients
.- 1kg of carrot pulp of
.- 800grams sugar
.- 3 Dl. orange juice
.- 2 Dl. lemon juice
.- 1 Dl. apple pectin
.- 2 cloves
.- zest 2 oranges
Preparation
.- Peel wash and chop the carrot
.- make a wrist with nails
.- Add the carrot, cover with water and bring to boil  during 40 minutes
.- remove from heat, drain and mash, weighed and the corresponding sugar per Kg is incorporated., 800 grs. sugar
.- We put half pectin and lemon juice, and orange zest.
.- Boil it for 50 minutes but, 5 minutes before the end, add the remaining lemon juice.
.- Package, sterilize. Cool and keep
Mar.marcos

20.-Green Tomato Jam

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GREEN TOMATO JAM
INGREDIENTS
.- 1 Kg. Pulp tomato  seedless
.- 900 grs. Sugar
.- 1 ground cinnamon
.- 2Dl. apple pectin
.- 2 Dl. lemon juice
.- Zest 2 lime
.- 5 grs. de sal
PREPARATION
.- Wash the tomatoes and remove the stem base, halved will remove the seeds, chop very petite and weigh the pulp, per Kg. Pulp, 900 grs. Sugar.
.- We incorporate the pectin, lemon zest and mix well, cover and leave to macerate 24 h.
.- After this time add the salt, half the lemon juice and cinnamon tip, mix it well and put to boil  during 1 h. and 10min, 10 minutes before the end add the remaining lemon juice
.- We went through the food mill, envasamos, sterilized, chilled and retain.
Mar.marcos

19.-Red Tomato Jam

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RED TOMATO JAM
INGREDIENTS
.- 1 Kg. Tomato pulp without seeds
.- 1 Kg. sugar
.- 2Dl. apple pectin
.- 1 Dl. lemon juice
.- 2 cloves
.- 1 sprig of mint
PREPARATION
.- Wash tomatoes, Remove the stem end, blanch to remove the skin, cut tomatoes in half and remove seeds, chop and weigh very menuditos, per Kg. Pulp, 1 Kg. sugar. And lemon juice, let macerate 24 hours. After this time remove, incorporate nails on a crutch with peppermint, and put it to cook for 1 hour. y ½.  They may be reached at 2 h., on medium, uy removing the crankpin frothing.
.-Package, sterilize, cooling and preserving
Mar.marcos

-Diabetic Jam

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aThe diabetic jam we can apply to all general, The difference is that instead of using white sugar, use fructose, that is fructose?, It is the natural sugar contained in fruits, General sugar has glucose, which is what hurts diabetics, but they do tolerate the sugar in fruits., fructose, I always eat everything in moderation, the only drawback is in type diabetes 1 that as they have to take a very controlled diet, What fructose provides are many carbohydrates, decompensation and diet.
frameworks sea

DIABETIC JAM

INGREDIENTS
.- 1 Kg. Pulp (Strawberry, currency, Apple, Plum, etc ... what we want)
.- 700g fructose
.- 1Dl. apple pectin
.- 1Dl. lemon juice
.- 2 cloves
.- ½ cinnamon stick in a crankpin
PREPARATION
.- Lavar the fruta, peel and cut into quarters, on pear and apple skins and bake for 30mins hearts, adding the liquid to cook the fruit
.- boil the fruit during 40 minutes, weighed and Kg. Fruit, 700 grs. Fructose, incorporate pectin, half the lemon juice and cook over low heat 40 minutes, 5 minutes before the end incorporate the rest of the lemon juice
.- envasamos, sterilized, chilled and retain
Mar.marcos