I know it is not a traditional jam but I assure you that it is very tasty. It is made with Paraguayan and also with apple, in the saucepan and over low heat.
La apple We will put it well washed and without peeling because the pectin of its skin will help us to make the jam more dense. Carry sugar but not as much as most store-bought jams. We can reduce the amount even more, especially if we are not going to use it to make preserves.
Try it with toast or with a cheese board. I'm sure you will like it.
- 350 g of apple cored and unpeeled
- 400 g of peeled and boneless Paraguayan
- 230 g of sugar
- A splash of lemon juice
- We chop the apple and also the Paraguayan one. We leave the apple unpeeled. We peel the Paraguayan.
- We put our chopped fruit in a saucepan.
- Add the sugar and a splash of lemon juice and stir well.
- If we want, we leave it to marinate for a few hours in the fridge. If we don't have time, we put our saucepan already on the fire.
- Cook over low heat until the fruit is as seen in the photo (it will take approximately 40 minutes).
- We remove from the heat and crush the cooked fruit or crush it. I have used the utensil that is used to mash cooked potatoes and make mashed potatoes.
- We put the jam in a glass jar and, once cold, we keep it in the refrigerator.
More information - Cooking Tricks: How to Flavor Sugar
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