What distinguishes the French jam and why it should be prepared.
Friend of my wife, who lives in France, found out about my blog and decided to share the recipe. Her mother-in-radical French and all life in the summer makes harvesting a delicious jam.
I got the recipe for jam from peaches. Jams - this is our analogue jam. It consists of pieces of fruit in sugar syrup. From our jam is different in that most of it is cooked on pectin or agar-agar, which speeds up the cooking process.
Due to the short cooking berries / fruit retain their real taste. Also jam has a bright flavor of the fruit, from which it is welded. Marmalade is always very dense, thus it is convenient to spread on bread.
Cooking method
Ingredients
1.3 kg of ripe peaches, pitted
1.3 kg of sugar
100 g water
40 g agar
Peaches cut into medium-sized cubes. In the original advised 1 peach cut into 16 pieces (each quarter-cut into 4 pieces).
Shifts into the pot, add water and sent to a medium heat languish under the lid closed for 10 minutes.
Agar-agar is mixed with 4 tablespoons of sugar. When 10 minutes have passed, peaches should give enough juice. I underripe peaches were, and I added another 100 g of boiling water.
Peaches for this recipe should be ripe and juicy, or else have to be diluted with water.
Pour a mixture of agar and sugar "rain", stirring constantly. Continuing to stir, cook for 3 minutes. Weight should start to thicken.
Pour the remaining sugar, stirred to homogeneity and bring to boil. After boiling boil 3 minutes, stirring occasionally.
Prepare jars
French banks to jam my grandmother does not sterilize. Just wash and dry it thoroughly. But also paves the jar of a special "plastic spacer" between the cover, they are sold in stores for blanks.
I have never seen such, so sliced paper parchment for baking.
spills jam
Once the jam is ready, I spill it in banks. It is not necessary to wait until it cools down, so as agar-agar gelling starts already at 40-50 degrees.
Jars of jam I cover with parchment and capped. After complete cooling can be supplied to the table.
Why it is necessary to prepare marmalade
Retains the flavor of berries / fruits
You can not sterilize the jars
Stored without refrigeration
It does not require long cooking
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