We are moving towards the end of the year but this does not mean that the types of fruit available will decrease.
Instead, we notice a rotation in the middle of autumn: many summer fruits disappear from the stalls of markets and supermarkets e we are witnessing the beginning of the citrus season, which will run from mid-November until approximately the Easter period.
But November does not only mean citrus fruits (oranges, mandarins, lemons, cedars, pomelos, etc., limes). Yes, there are these excellent sources of vitamin C but also i khaki, myrtle, grapes, pomegranate, apples and pears.
The yellow winter melons still persist, chestnuts arrive and we continue to find banana and avocado among the exotic fruits.
Pear and chocolate jam
Even if it is not very famous, the pear and chocolate jam is an ideal delicacy to spread on bread for breakfast or to use as a filling for desserts, such as a tart or layer cake.
Great way to use seasonal pears and make young and old happy. In fact, pears do not go well with cheese only, as the saying goes… try them with chocolate.
> ½ kg of pere;
> 1 lemon;
> 100 g of dark chocolate;
> 250 g of sugar;
Let's start with the choice of pears offering two options: if possible opt for the williams, secondly we can choose the abbot.
Once peeled and removed the torsolsi, will be cut into small cubes, to facilitate the whole preparation process. Then we will put them in a saucepan with a good base, over high heat together with the sugar, vanilla bean and lemon juice.
Keep stirring with a wooden ladle as long as our pears do not begin to simmer (a few minutes). At this point, add the chocolate, cut into small flakes.
Turn to melt, remove from heat, isolate with parchment paper and refrigerate overnight. The next day, our jam will be congealed and ready for a second pass on the fire, to become homogeneous as well as creamy.
Finish by putting everything in sterilized jarsi.
Read also The forgotten fruit of autumn >>
A classic jam, pleasantly sour or bitter. We intend to offer this recipe especially to those who have a lemon tree at home, so as to be sure that they have never given chemicals on our fruits.
In fact, in this recipe, the peel is one of the ingredients.
> 1 kg of lemons;
> 650 g of sugar;
> a few mint leaves.
Well ripe lemons will be needed, without black or green spots on the peel. Wash them well, cut them into round slices, to be further cut into 4 parts, in order to facilitate cooking.
Put our lemons in the pot with two bottles of water and start boiling. Once we see the first bubbles we will drain the lemons which will now be put back into the pot, without water and with sugar.
When our fruit begins to caramelize and to melt, add a few well washed fresh mint leaves and continue. Warning: citrus jams thicken quickly and risk burning, so don't wait too long to pour the contents into the sterilized jars.
Le myrtle berries sono small bluish-black fruits that we can find in the Mediterranean scrub, along the coasts and on the low hills.
They cannot be consumed as they are due to the numerous seeds and little pulp mo can be transformed into an excellent jam. Let's find out how.
> ½ kg of myrtle berries;
> 2 lemons;
> 550 grams of sugar;
> 1 kg of apples.
We will put the washed berries in a 200 g bowl of sugar and the juice of two lemons, in the fridge for one night. The next day we will pour all the contents into a saucepan to cook over low heat.
Once the material has dissolved in a nice burgundy color, we will pass through a sieve to pass only the juice and foam, minus the skins and seeds.
At this point we will cook the apples with 350 grams of sugar and, when they begin to melt, we will add our myrtle syrup.
Continue to turn until our jam takes shape, and conclude by placing it in the previously sterilized jars.
Read also Vegetable jams >>