Jams
Quinces jam
Ingredients:
- 3 kg of quinces
- 2 kg of sugar
Preparation:
Accurately wash quinces and cut them into very thin slices. Arrange them into a stainless steel container and leave them to marinate (together with sugar) all night long. Cook them on a low heat. BE CAREFUL: When the mixture slowly flows, jam is ready (it should have a golden-red colour). Put it up when it is still warm at 1 cm from the pot border and put an hermetic lid. Turn the pot upside down for 5 minutes so that the still boiling jam impregnates the lid’s interior side.
Persimmons jam
Ingredients:
- 2 kg of persimmons
- 1 kg of sugar
- 1 apple
- 1/2 grapefruit
Preparation:
Carefully wash persimmons, remove its petioles and crush them (peel included) in a stainless steel casserole.
Peel the apple, break it into small pieces. Squeeze the grapefruit and add it to persimmons.
Bring everything to a boil and cook it for about 3 or 4 minutes and skim the mixture often enough. Once ready, sift it.
Now pour the mixture again into the casserole adding sugar and slowly bring it again to a boil so that it melts.
Jam is ready when it reaches the right consistency.
Then put it up when it is still warm at 1 cm from the pot border and put an hermetic lid. Turn the pot upside down for 5 minutes so that the still boiling jam impregnates the lid’s interior side.
Cherries jam
Ingredients:
- 3 kg dof cherries
- 1,5 kg of sugar
- A cinnamon piece
- 1 Cherry shot glass
Preparation:
Take cherries, remove its petioles, wash them and then stone them. Put the mixture into a large stainless steel and add sugar and cinnamon as you like.
Cook them for about 1 hour often skiming them.
When the mixture reaches the right consistency, add Cherry, mix and turn off. Then put it up when it is still warm at 1 cm from the pot border and put an hermetic lid. Now turn the pot upside down for 5 minutes so that the still boiling jam impregnates the lid’s interior side.
Prickly pears jam
Ingredients:
- 600 gr of sugar for each kg of prickly pears
Preparation:
Peel the prickly pears and put them into a big copper saucepan and crush them one by one. Cook them until flesh melts and becomes liquid. Make it cold and sift it. Decant the obtained mixture into the copper pan and go on with cooking. Leave the mixture to cook until it reaches a jam’s consistency continuously mixing with a wooden spoon. Put it up when it is still warm at 1 cm from the pot border and put an hermetic lid. Now turn the pot upside down for 5 minutes so that the still boiling jam impregnates the lid’s interior side.
Dry Figs
Ingredients:
- Just picked up figs
- Chocolate pieces
- Fennel seeds
- Toasted almonds
- Minced lemon peel (better if biological)
- Dry bay leaves
Preparation:
Take very mature figs, cut them in the length direction until you reach the petiole. Arrange them on a grill and leave them to dry (covered by a veil). Remember to roll them twice a day and, above all, to bring them inside in the evening so that they do not to get the night damp. Once dried, they acquire a dark brown colour, then stuff and bake them. Stuff each fig with an almond, a piece of lemon peel, two or three fennel seeds and a little piece of chocolate. Close the figs and bake them at 180° for about 20 minutes. We advise to keep them in glass pots together with some bay leaves.
