Ingredients with Measurements:
- 2 lbs of ripe sapodillas
- 1 cup of granulated sugar
- 1/4 cup of lemon juice
- 1/2 tsp of ground cinnamon
- 1/4 tsp of ground nutmeg
- 1/4 tsp of salt
Special equipment needed:
- Large pot
- Immersion blender or food processor
- Canning jars with lids and bands
Step-by-step instructions:
1. Peel and chop the sapodillas into small pieces.
2. In a large pot, combine the chopped sapodillas, sugar, lemon juice, cinnamon, nutmeg, and salt.
3. Cook the mixture over medium heat, stirring occasionally, until the sapodillas are soft and the mixture thickens (about 30-40 minutes).
4. Remove the pot from the heat and let it cool for a few minutes.
5. Using an immersion blender or food processor, blend the mixture until it is smooth.
6. Return the pot to the heat and cook for an additional 10-15 minutes, stirring constantly, until the jam thickens and reaches the desired consistency.
7. Remove the pot from the heat and let it cool for a few minutes.
8. Pour the jam into sterilized canning jars, leaving about 1/4 inch of headspace.
9. Wipe the rims of the jars with a clean, damp cloth and place the lids and bands on the jars.
10. Process the jars in a boiling water bath for 10 minutes.
11. Remove the jars from the water bath and let them cool on a wire rack.
12. Once the jars are cool, check the seals and store them in a cool, dark place.
Time:
Preparation time: 20 minutes
Cooking time: 50-55 minutes
Temperature:
Medium heat
Serving size:
This recipe makes about 3-4 cups of jam.
Nutritional information:
Per 1 tbsp serving:
Calories: 45
Total Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 20mg
Total Carbohydrates: 12g
Dietary Fiber: 0g
Sugars: 11g
Protein: 0g
Substitutions for ingredients:
- You can use lime juice instead of lemon juice.
- You can use brown sugar instead of granulated sugar.
- You can omit the cinnamon and nutmeg if you prefer.
Variations:
- Add a few drops of vanilla extract for a different flavor.
- Add a pinch of cayenne pepper for a spicy kick.
- Add chopped nuts or dried fruit for texture.
Tips and tricks:
- Make sure to stir the jam frequently to prevent it from burning.
- Use a candy thermometer to ensure that the jam reaches the proper temperature (220°F).
- To test if the jam is done, place a small amount on a chilled plate and run your finger through it. If it wrinkles and holds its shape, it's done.
Storage instructions:
Store the jam in a cool, dark place for up to 1 year.
Reheating instructions:
To reheat the jam, place the jar in a pot of simmering water until it is warm.
Presentation ideas:
Serve the jam in a small bowl with crackers or toast.
Garnishes:
Garnish with a sprig of fresh mint or a slice of lemon.
Pairings:
Serve the jam with cheese, crackers, or toast.
Suggested side dishes:
Serve the jam with a fruit salad or yogurt.
Troubleshooting advice:
- If the jam is too thick, add a little water or lemon juice to thin it out.
- If the jam is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to sterilize the canning jars before using them.
- Follow proper canning procedures to prevent spoilage.
Food history:
Sapodilla is a tropical fruit that is native to Mexico, Central America, and the Caribbean. It is also known as chico, sapote, or naseberry. Sapodilla jam is a popular condiment in many Latin American and Caribbean countries.
Flavor profiles:
Sapodilla jam has a sweet, fruity flavor with hints of cinnamon and nutmeg.
Serving suggestions:
Serve the jam as a condiment with cheese, crackers, or toast.
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