Ingredients with Measurements:
- 2 pounds of naranjilla fruit
- 2 cups of granulated sugar
- 1/4 cup of lemon juice
- 1/4 cup of water
Special equipment needed:
- Large pot
- Wooden spoon
- Mason jars with lids
Step-by-step instructions:
1. Wash and peel the naranjilla fruit. Cut them into small pieces and remove the seeds.
2. In a large pot, combine the naranjilla fruit, sugar, lemon juice, and water.
3. Cook the mixture over medium heat, stirring occasionally with a wooden spoon, until the sugar dissolves.
4. Increase the heat to high and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 45 minutes, stirring occasionally, until the mixture thickens and reaches a jam-like consistency.
5. Remove the pot from the heat and let it cool for a few minutes.
6. Pour the jam into sterilized mason jars, leaving about 1/4 inch of headspace.
7. Seal the jars with lids and process them in a boiling water bath for 10 minutes.
8. Remove the jars from the water bath and let them cool to room temperature.
9. Store the jam in a cool, dark place for up to one year.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Medium heat and low heat
Serving size:
This recipe makes about 3-4 cups of jam.
Nutritional information:
Per serving (1 tablespoon):
Calories: 50
Total fat: 0g
Sodium: 0mg
Total carbohydrates: 13g
Dietary fiber: 0g
Sugars: 12g
Protein: 0g
Substitutions for ingredients:
- You can use lime juice instead of lemon juice.
- You can use honey or maple syrup instead of granulated sugar.
Variations:
- Add a pinch of cinnamon or nutmeg for a spiced version of the jam.
- Add chopped fresh mint for a refreshing twist.
- Add a splash of rum or brandy for an adult version of the jam.
Tips and tricks:
- Use ripe naranjilla fruit for the best flavor.
- Stir the jam frequently to prevent it from sticking to the bottom of the pot.
- Use a candy thermometer to check the temperature of the jam. It should reach 220°F (104°C) for a proper set.
- To test if the jam is ready, place a small amount on a cold plate and let it cool. If it wrinkles when you push it with your finger, it's ready.
Storage instructions:
Store the jam in a cool, dark place for up to one year.
Reheating instructions:
To reheat the jam, place the jar in a pot of simmering water until it's warm.
Presentation ideas:
Serve the jam in a small bowl with a spoon. You can also spread it on toast, biscuits, or scones.
Garnishes:
Garnish the jam with a slice of naranjilla fruit or a sprig of fresh mint.
Pairings:
The jam pairs well with cheese, crackers, and bread.
Suggested side dishes:
Serve the jam with a side of fresh fruit or a salad.
Troubleshooting advice:
- If the jam is too runny, cook it for a few more minutes until it thickens.
- If the jam is too thick, add a splash of water and cook it for a few more minutes until it reaches the desired consistency.
Food safety advice:
- Always use clean and sterilized jars to prevent contamination.
- Follow proper canning procedures to ensure the safety of the jam.
- Discard any jars that show signs of spoilage, such as mold or an off odor.
Food history:
Naranjilla is a fruit native to South America, where it's commonly used in jams, juices, and desserts.
Flavor profiles:
Naranjilla has a tart and citrusy flavor, similar to a combination of pineapple and lime.
Serving suggestions:
Serve the jam as a condiment or topping for breakfast or dessert dishes.
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Region: Ecuadorian