Since small mom has brought into the world of conservation and make jam was really a blast just to "clean up" the bottom of the pot ... what were sweet (and we know that children are very tasty!) And then eat it directly from the pan, still hot was unusual was interwoven with the everyday.
In fact, the apple jam was not among those who favored mother (also often used because the father or grandfather wore that fruits from the countryside) were often seen in the kitchen figs, quinces, oranges, pears, peaches e. .. Rather
the incipit is given to us by a friend with an apple orchard in Madonie (Gangitano area) that one day we got (knowing very well the our passion in terms of food) several pounds of apples. Of course, at the risk of throwing a few, we decided to make a jam, apples were small ones, red and powdery at all, the taste was that of the mountain apples in our case ... the mountains are the Madonie!
A small clarification.
So far we have used the word jam, which we identify in a compound of pieces of fruit and sugar. In reality it is necessary to distinguish between jam and marmalade.
The jam is made from citrus fruits (lemons, oranges, mandarin, citron, grapefruit, etc.) and must have at least 20% of fruit jam is made from any other type of fruit, do not use the mill (since the fruit must be able to see after cooking) and have 35% fruit, 45% for the jam extra.Tale name and clearer distinction is due in 1982 a Community directive in force within the European Union.
Some important information:
Tools
pot of stainless steel (low and wide)
Wooden Spoon (new or used only for jams or fruit jams) * Knives
corer
Precision Balance
jars airtight stainless steel ladle
Juicer
* this is because the wood tends to absorb, in use, the tastes and smells and to transmit in turn foods causing, at times, an unfortunate mixture of flavors.
Sterilization of
We used glass jars sealed with a stopper which we first sterilized by boiling (totally immersed in water, including plugs) for about half an hour and then we left to cool gradually leaving them in the pot. Once cold, we put them upside down and then dried with precision both internally and externally. It will boil again
jam jars with boiling water for about half an hour and then place them upside down on a marble slab preferably (also will fit any surface that is resistant to high temperatures), until they are completely cold. If you notice a spill jam it means that something went wrong, and you must put the jam to boil again and continue with the procedure just described.
Finally, keep your jam jars in your pantry or in a place where the temperature remains almost constant.
Ingredients
6 kg red apples Living - mountain areas (net 3kg and 600g)
2 kg and 300
g white sugar 350 ml lemon juice
a heaped teaspoon cinnamon
NB Of the 6 KG of apples, we have obtained actual 3kg and 600g, so the doses of sugar, lemon juice and cinnamon refer to net weight.
Squeeze about 8 organic lemons (we have chosen those of our garden) to obtain 350 ml of juice. Peel apples, cored and all areas of rot that could ruin the jam, do not cut too coarsely, put in a stainless steel pot and pour the lemon juice to prevent apples from blackening.
Add the sugar and place the pot on the stove on very low flame, initially cover with a lid to help cook the apples, when they begin to melt, remove the lid and let it cook while maintaining a very low flame so that sugar is at the bottom of the pot and begin to burn.
We cook for about 5 hours, until it seemed to reach the right consistency for our jam (the mixture will slip off the wooden spoon) .
Pour the hot jam into sterilized jars, leaving about 2cm of space, clean the jar paying particular attention to the edges that need to be perfectly clean and let it sit upside down on a floor.
before sampling the private seasonal jam if you notice swelling in the lid, discoloration or mold, and toss it directly with no consumatela the whole jar.
In fact, the apple jam was not among those who favored mother (also often used because the father or grandfather wore that fruits from the countryside) were often seen in the kitchen figs, quinces, oranges, pears, peaches e. .. Rather
the incipit is given to us by a friend with an apple orchard in Madonie (Gangitano area) that one day we got (knowing very well the our passion in terms of food) several pounds of apples. Of course, at the risk of throwing a few, we decided to make a jam, apples were small ones, red and powdery at all, the taste was that of the mountain apples in our case ... the mountains are the Madonie!
A small clarification.
So far we have used the word jam, which we identify in a compound of pieces of fruit and sugar. In reality it is necessary to distinguish between jam and marmalade.
The jam is made from citrus fruits (lemons, oranges, mandarin, citron, grapefruit, etc.) and must have at least 20% of fruit jam is made from any other type of fruit, do not use the mill (since the fruit must be able to see after cooking) and have 35% fruit, 45% for the jam extra.Tale name and clearer distinction is due in 1982 a Community directive in force within the European Union.
Some important information:
- jam homemade should be consumed within just over a year
- once opened must be refrigerated and consumed within a months
- are absolutely respect the property: it is essential to monitor measures such as sterilization of jars, essential, for example, to destroy any botulism spores that can grow in canned
Tools
pot of stainless steel (low and wide)
Wooden Spoon (new or used only for jams or fruit jams) * Knives
corer
Precision Balance
jars airtight stainless steel ladle
Juicer
* this is because the wood tends to absorb, in use, the tastes and smells and to transmit in turn foods causing, at times, an unfortunate mixture of flavors.
Sterilization of
We used glass jars sealed with a stopper which we first sterilized by boiling (totally immersed in water, including plugs) for about half an hour and then we left to cool gradually leaving them in the pot. Once cold, we put them upside down and then dried with precision both internally and externally. It will boil again
jam jars with boiling water for about half an hour and then place them upside down on a marble slab preferably (also will fit any surface that is resistant to high temperatures), until they are completely cold. If you notice a spill jam it means that something went wrong, and you must put the jam to boil again and continue with the procedure just described.
Finally, keep your jam jars in your pantry or in a place where the temperature remains almost constant.
Ingredients
6 kg red apples Living - mountain areas (net 3kg and 600g)
2 kg and 300
g white sugar 350 ml lemon juice
a heaped teaspoon cinnamon
NB Of the 6 KG of apples, we have obtained actual 3kg and 600g, so the doses of sugar, lemon juice and cinnamon refer to net weight.
Squeeze about 8 organic lemons (we have chosen those of our garden) to obtain 350 ml of juice. Peel apples, cored and all areas of rot that could ruin the jam, do not cut too coarsely, put in a stainless steel pot and pour the lemon juice to prevent apples from blackening.
Add the sugar and place the pot on the stove on very low flame, initially cover with a lid to help cook the apples, when they begin to melt, remove the lid and let it cook while maintaining a very low flame so that sugar is at the bottom of the pot and begin to burn.
We cook for about 5 hours, until it seemed to reach the right consistency for our jam (the mixture will slip off the wooden spoon) .
Pour the hot jam into sterilized jars, leaving about 2cm of space, clean the jar paying particular attention to the edges that need to be perfectly clean and let it sit upside down on a floor.
before sampling the private seasonal jam if you notice swelling in the lid, discoloration or mold, and toss it directly with no consumatela the whole jar.
0 comments:
Post a Comment