Jam, delicacy in a jar
Strawberry, mango, orange, papaya or carrot, tomato… almost all fruits and vegetables are allowed for making jams.
© pixabay
By: Emmanuelle Bastide
3 min
Strawberry, mango, orange, papaya or carrot, tomato… almost all fruits and vegetables are allowed for making jams.
Publicity
Mixture based on sugar, jam is originally a technique for preserving the most fragile foods but on bread, in a donut or simply with a spoon, it is especially a pleasure for the sweet tooth.
Overview of artisanal recipes by specialists.
With:
Christine Ferber
, master pastry-confectioner, founder of
Maison Ferber, based
in the village of Niedermorschwihr in Alsace, department of eastern France.
Its jams are known and are exported internationally.
Author of
Mes confitures
(Editions Payot)
Christelle Bassega,
craftswoman and founder of
Henriette & Sergent
, a range of jams with original flavors reduced in added sugar.
Aissatou Faye
, producer of artisanal jams made from untreated local products, founder of
Les Délices de Mbiné Mangouné
in Toubab Dialaw, a small fishing village in Senegal.
Pineapple and ginger jam recipe by Christelle Bassega from
Henriette & Sergent
Ingredients for 2 jars
1 ripe pineapple or 600 g of pulp
300 g of sugar
the juice of half a lemon
5 g of ginger
Preparation of the pineapple jam
Preparation: 15 min
Break: one night
Cooking: 30 min
• Peel your pineapple and cut it into pieces
• Put the pieces in a Dutch oven and add the sugar, then the ginger cut into thin slices and the lemon juice.
• Leave to macerate overnight.
• The next day cook for about 30 minutes at a full boil.
• Give a little giraffe blender or not, it's as you wish.
• Then fill clean, sterilized jars.
• Turn them over and let cool completely before eating.
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