We are moving towards the end of the year but this does not mean that the types of fruit available will decrease.
We note instead a rotation in full autumn: many summer fruits disappear from the stalls of the markets and supermarkets and we witness the beginning of the citrus season, which will be precisely from mid-November until around the Easter period.
But November does not mean only citrus fruits (oranges, mandarins, lemons, cedars, pomelos, etc., lime). There are yes these excellent resources of vitamin C but also persimmons, 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, pear and chocolate jam is an ideal delicacy to spread on bread for breakfast or to be used as a filling for desserts, such as a tart or a layer cake.
Great way to use seasonal pears and make children and adults happy. In fact, pears do not combine only with cheese, as the saying goes ... try them with chocolate.
Ingredients
> ½ kg of pears;
> 1 lemon;
> 100 g of dark chocolate;
> 250 g of sugar;
> vanilla.
Preparation
Let's start with the choice of pears by offering two options: if possible, opt for Williams, then we can choose the abbot.
Once the torsol i is peeled and removed, they will be cut into small cubes to facilitate the whole preparation process. Later we will put them in a saucepan with a good bottom, on a high flame together with the sugar, the vanilla bean and the juice of a lemon.
Continue turning with a wooden spoon until our pears begin to simmer (a few minutes). At this point the chocolate is added, cut into small flakes.
Turn to melt, remove from heat, isolate with baking paper and refrigerate overnight . The next day, our jam will be clotted and ready for a second pass over the fire, to become homogeneous as well as creamy.
Finish by blocking everything in sterilized jars .
Lemon jam
A classic jam, pleasantly sour or bitter . We intend to offer this recipe particularly to those who have a lemon plant at home, so as to be sure that they have never given chemicals to our fruits.
In fact, in this recipe, the peel is one of the ingredients.
Ingredients
> 1 kg of lemons;
> 650 g of sugar;
> a few mint leaves.
Preparation
They will serve ripe lemons, without black or green spots on the peel. Wash them well, cut them into round slices, cut further into 4 parts, so as to facilitate cooking.
Put our lemons in the pot with two bottles of water and start to boil. Once the first bubbles have been sighted, drain the lemons which will now be put back in the pot, without water and with sugar.
When our fruit begins to caramelize and melt, we will add some well-washed fresh mint leaves and continue. Warning: the citrus jams thicken quickly and risk burning, so do not wait too long to pour the contents into sterilized jars.
Myrtle jam
Myrtle berries are small black-bluish fruits that can be found in the Mediterranean scrub, along the coasts and on low reliefs.
They cannot be consumed as they are because of the numerous seeds and the little pulp they can be transformed into an excellent jam . Let's find out how.
Ingredients
> ½ kg of myrtle berries;
> 2 lemons;
> 550 grams of sugar;
> 1 kg of apples.
Preparation
We will put the washed berries in a bowl 200 grams of sugar and the juice of two lemons, in the fridge for one night. The following day we will pour all the contents into a pot to cook over low heat.
Once the material is dissolved in a nice wine color, we will pass through a sieve to pass only the juice and the foam, minus the skins and the 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 as long as our jam takes shape, and finish by smashing it into previously sterilized jars.
