Recette de cuisineHomemade recipes · Hainaut
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fruit preserve

Ripe fruit jam

Desserts

The basic Spanish jam: ripe fruits peeled and cooked in a syrup (750g of sugar per kilo), strained, reduced to a paste, and then placed in sterilized jars…

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Recipe from Lagoset, Mazbel, adapted by Recette de cuisine · · updated on

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This jam is ideal for using with seasonal, ripe fruits. It takes only two hours to prepare and is easy to make.

Ingredients and directions

  • Prep time30 min
  • Cook time1 hr
  • Resting2 hr
  • Total3 hr 30 min
  • DifficultyEasy
  • Cooking methodSaucepan, double boiler
  • Vegetarian
  • Vegan

Ingredients

10 people
  • $0.58

Directions

  1. Wash the fruits, peel them, and cut them into pieces. ≈ 8 min
  2. Prepare a syrup using sugar and a little water, then add the fruits. ≈ 3 min
  3. Once cooked, pass them through a fine-mesh sieve and allow the puree to reduce until it thickens.
  4. Pour: Pour: Pour: Pour: Pour: Pour: Pour: Pour: Pour: Pour: Pour: Pour: Pour: Pour: Pour: Pour: Pour: Pour: Pour: Pour: Pour: Pour: Pour: Pour: Pour: Pour: Pour: Pour: Pour: Pour: Pour: Pour: Pour: Pour: Pour: Pour: Pour: Pour: Pour: Pour: Pour: Pour: Pour ≈ 3 min
  5. Sterilize the jars in a steam bath. ≈ 3 min

Equipment

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Before you start

Ingredients

  • 1 kg of ripe fruit
  • 750 g of sugar
  • A little water

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