One of the simplest recipes, but one that can provide the first joy of the day at breakfast. Let's talk about jam, an increasingly purchased product today, but not at all difficult to make yourself.
First we need to specify the difference between jam And jam : the European Community has established that jam is a product made of sugar and citrus fruits (orange, mandarin, lemon, citron, bergamot, grapefruit) in which the percentage of fruit is at least 20%. Jam has instead been defined as the product containing sugar and pulp (or puree) of all other types of fruit. The percentage of fruit, in this case, cannot generally be less than 35% (with notable differences depending on the fruit used), but rises to 45% in the case of "extra jam".
Although it is a very simple recipe, there are some small steps that should be considered fundamental for perfect success.
First we need to specify the difference between jam And jam : the European Community has established that jam is a product made of sugar and citrus fruits (orange, mandarin, lemon, citron, bergamot, grapefruit) in which the percentage of fruit is at least 20%. Jam has instead been defined as the product containing sugar and pulp (or puree) of all other types of fruit. The percentage of fruit, in this case, cannot generally be less than 35% (with notable differences depending on the fruit used), but rises to 45% in the case of "extra jam".
Although it is a very simple recipe, there are some small steps that should be considered fundamental for perfect success.
- The choice of fruit: needless to say, the seasonal fruit should be chosen. Yes, but at what point of maturation? It is optimal to choose already ripe fruit , even a little bruised and with imperfect skin, but avoid products that are already beyond a normal level of ripeness.
- The thickener: this can guarantee you an excellent result in terms of consistency, even better if you use our Presto jam . A concentrate of pectin which ensures the mixture greater density and creaminess without altering its taste.
- Sugar: saying that the quantity varies only depending on the quantity of fruit is a sin. Because as it is easy to imagine, not all fruits have the same percentage of sugars, and therefore the same sweetish taste. The same quantity of sugars that we add in mandarin jam cannot go into the fig jam. Indeed, sometimes you can even choose to do not add sugar and "work" with only the natural quantity present in the fruit. A choice that will give a much more natural flavour, but which will reduce storage times.
- The saucer test: foolproof. To understand the degree of consistency of the product obtained, and above all to avoid a burn on the tongue, take a little jam during cooking and place it on a cold saucer. By tilting it vertically, if the mixture descends slowly then you will have obtained the right consistency. Otherwise it will have to cook a little longer.
- 7 days: no, the jam it is not a cooked and eaten product . Once hermetically sealed in sanitized glass jars ( Ministry of Health guidelines ), it will have to rest for about a week. This will further improve its density and taste.