Ingredients
1.5kg fruit
300ml water
1.5kg sugar
10g citric acid
Steps
1. Peel and remove the pit from the fruit, cut it into pieces or halves, and place it in a large pan.
2. Place the water and sugar until the sugar dissolves and begins to thicken.
3. Add the fruit to the syrup (but without breaking the shape of the fruit) until the sugar dissolves.
4. Let it boil and continue boiling until the mark is reached when the jam is ready (about 20 minutes). There are 3 tests to show if the jam is ready (see the tips section).
5. Place the lemon balm 10 minutes before removing from the fever
6. Fill the warm, sterilized, and labeled jars.
7. Cover the jam immediately to prevent air penetration and store it in a cool, dark place.
8. Decorate if you need to send it as a gift, giving the jar an elegant and professional look by wrapping the lid with a satin ribbon. Place a label that the new consumer can identify, along with the production date.
Advice
To test the moment to determine if the jam is ready:
-Use a spoonful of sugar to place the jam on a plate and refrigerate it. Touch the cold mixture with your finger, and if the mixture wrinkles and forms a crust, it has reached a good point.
-Place a wooden spoon in the jam. Wait a few seconds, then remove the spoon and let the mixture drip from top to bottom. If it forms a heavy clot during falling, it is ready.
-Place the sugar thermometer in hot water and then the jam mixture, but do not touch the bottom of the pot. If the jam has reached 108 °C, it is ready.
- Use good quality fruits that are firm and healthy, but not overly ripe. The pectin level in very ripe fruits is very low, a substance that determines the preparation of the jam.
Available in: SHQ, ENG, SRB