Jam is a confectionery obtained, in general, by cooking certain fruits in a basin, possibly pitted and cut into pieces, with an equivalent weight of sugar. It is a food preservation technique for the most fragile fruits, it is also a way to consume certain astringent fruits such as quince or bitter fruits such as bigarade.
Here are some original recipes
Banana Ginger Jam
For 4 jars:
Wash the limes, remove the zest and squeeze the juice. Cut the bananas into slices and place them in a large salad bowl or directly in a large stainless steel saucepan, or better still in a jam bowl. pour over the bananas, the juice and the zest of the lemons. Grate the ginger and add to the bowl with the sugar. Mix all the ingredients and leave to marinate for at least 6 hours. Cook the jam as indicated on the sugar packet:over high heat for 5 minutes after boiling, stirring constantly. Pour the jam into washed and scalded jars and close them
Melon jam with star anise and orgeat
For 4 jars:
Cut the flesh of the melon into cubes about 1 centimeter on each side. Place them in a large stainless steel pan. Coarsely crush the star anise with a pestle. Place them with the orgeat syrup, apple juice, lemon juice and sugar in the pan. Mix and leave to marinate for about 2 hours. Cook the jam as indicated on the sugar packet:over high heat for 5 minutes after boiling, stirring constantly. Pour the jam into washed and boiled jars and close them.
Green tomato and apple jam with spices
For 4 jars:
Plunge the tomatoes into a saucepan of boiling water for 1 minute, cool them and remove the skin. Cut the tomatoes into slices and place them in a large stainless steel saucepan. With a small grater, remove the zest from the lemons then squeeze them into juice. Peel the apples, remove the seeds and cut them into small cubes. Add to the tomatoes with the spices, the juice and the zest of the lemons and the sugar. Leave to marinate for at least 6 hours. Cook the jam as indicated on the sugar packet:over high heat for 5 minutes after boiling, stirring constantly. Pour the jam into washed and boiled jars and close them.
Orange jam with saffron :
For 4 jars:
Wash the oranges. Squeeze half of the bitter oranges and Navels then pour the juice into a large stainless steel saucepan. Cut the remaining oranges in half, then in half rings and finally each ring in three pieces. Place them with the juice obtained in the pan. Add saffron, lemon juice and sugar. marinate for at least 6 hours. Cook the jam as indicated on the sugar packet:over high heat for 5 minutes after boiling, stirring constantly. Pour the jam into washed and boiled jars and close them.
Jam of lychees, roses and orange blossom:
For 4 jars:
Cut the peeled lychees into 4 pieces. Peel the apples, remove the seeds and grate them. Put the fruit in a large stainless steel saucepan and pour the lime juice and rose water. Add the sugar. Bring to the boil then remove from the heat and let stand, covered with a cloth, for at least 6 hours. Cook the jam as indicated on the sugar packet:over high heat for 5 minutes after boiling, stirring constantly. One minute before the end of cooking, add the rose petals and continue to stir with a wooden spoon. jam in washed and scalded jars and then close them.
