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“The secret to a delicious and fragrant jam is quality berries and the right balance of flavors,” says Thierry Lauvray, confectionery expert at retail chain Iki.
According to him, the berries are popular not only to eat fresh, to use in desserts, but also to cook various jams, jams, chutneys or jams. However, berries alone are not enough to cook a delicious jam. And while it is customary to cook jams with sugar, a pastry expert says that sweeteners like honey, maple or agave syrup should be chosen.
“Berries are rich in vitamins and jam is a great way to preserve them. However, the large amount of sugar used in jam can prevent you from enjoying larger amounts. Therefore, it is worth choosing natural sweeteners: Not only will they add sweetness, but they will also complement the flavor of the jam, ”says T. Lauvray.
According to the pastry expert, a great advantage of jams is their long shelf life: they can be used from half a year to a year, depending on the storage method. Raw jams stored in a dark place can be stored for 6 months to a year. The jam is kept in the refrigerator and can be used for a long time.
Don’t be afraid to experiment
Lauvray advises using a wide variety of ingredients when cooking jams, from special spices like cinnamon, cloves, fresh rosemary, mint or thyme to more unexpected additives like ginger or even chocolate.
“Properly selected additional ingredients will give your favorite jam more flavor and aroma. Plus, it’s a great way to discover unexpected combinations, so it’s worth using your imagination and thinking about what combinations might pleasantly surprise you, ”says T. Lauvray.
According to the expert, the cooked jam can last a few minutes. The most important thing is to observe the texture of the jam or marmalade: boil the berries and mix them with ingredients: spices, honey, agave or maple syrup. It should be observed when the dough begins to thicken. True, hot jam straight from the pot should not be poured into jars, it should be allowed to cook a little.
“Jams, marmalades or other homemade products can be used in a wide variety of ways, from simple light bread toasts to a variety of savory dishes, such as cheese or even a variety of meat dishes,” says Lauvray.
Homemade jam or marmalade can be used to sweeten curd, yogurt, tea, a variety of fruit smoothies, lemonades, or smoothies. They also enrich the flavor of various pancakes or waffles. In addition, jams are especially suitable for making cakes or tarts.
Cheese or poultry products can also be combined with a variety of jams. For example, raspberry jam is very tasty to apply to bri cheese and can be glazed with a variety of jams when frying; The exterior of the prepared chicken will caramelize wonderfully during frying.
Mr. Lauvray also offers several special jam recipes.
Strawberry jam and dark chocolate
Will need:
- 1 kg of strawberries
- 700 g sugar
- 4 tablespoons spoon to enhance the flavor of your favorite syrup
- 100 g of chopped dark chocolate
How to produce
Carefully wash and select the berries, cut them into larger ones. Then mix all the ingredients and start cooking the jam. Cook until the jam begins to thicken and then skim its foam. Pour the jam into hot sterilized jars and close them tightly.
Raspberry jam with ginger and lime
Will need:
- 1 kg of raspberries
- 800 g of sugar
- 5 tbsp fresh ginger, finely grated
- 2 pcs. green lemons
How to produce
Wash the berries and sprinkle with sugar, ginger and grated lime zest. Also add the squeezed lime juice. Cook everything for about five minutes until the dough reaches the desired thickness. Gently skim off the foam and pour the jam into lighted sterile jars. Close tightly and allow to cool when inverted. Delicious!
