Yes yes, I know, actually I have not cooked jam but a fruit spread. But the word is just stupid and fruit spread in the term jam vibrates so much cozy, nostalgic and traditional with. Therefore, I cook strawberry jam. Point! Should I lock up the guards of the German language after all.
Before I continue my little ode to the jam, I should probably introduce myself, what I have produced a few days ago. From left to right:
strawberry jam: 1 kilo strawberries
1kg preserving sugar (half and half)
1 Pk. Citric
apricot jam with almonds:
1 kilo 1 Kilo
apricot jam sugar
1 Pk. Citric
donated 1 shot amaretto almond 100g
plum jam with walnuts:
1 Kilo 1 kg jam sugar plums
1 Pk. Citric
200g chopped walnuts 1 shot Rum
The process is with me basically the same: first
Fruit with the jelly sugar and citric acid in a large pot and draw a few times can.
second In the meantime, jars and lids, rinse well and boil.
third Now the fruit with the sugar and boil about three minutes Boil.
4th If necessary, add nuts and alcohol and a further two minutes Boil.
5th The jam enter immediately into the jars tightly with lids and place it on the head.
6th After about an hour, the glass then turn around. Whether added in the glasses and actually made a vacuum that can be recognized that the lid slightly to the inside curve.
My absolute favorite is the plum jam, which is really very tasty! Soon it will be even more pear-cinnamon baked apple jam and the jam is still on my Einkochplan. Oh, how I love autumn!
0 comments:
Post a Comment