Made with citrus fruits and the first with the rest of the second fruit, jams and preserves are now entered in the habits of the Italians and not just for breakfast, just try it with ricotta, pecorino and ... For some 'time now, the Italians consume more and more 'jams, even if you show why traditionalists' tend to buy only ever tastes in historical order of preference are: apricot, cherry and peach.
Italian consumers love the jams, considered genuine, tasty, healthy and nutritious, but simply to enjoy them only at breakfast and, rarely, an afternoon snack. Yet, as they are versatile and lend themselves to many different occasions of consumption, from Happy hour aperitifs, and become a valuable ingredient in cakes, biscuits and pancakes.
In addition, the supply and 'so broad that there' are spoiled for choice, along with classic jams are tastes more 'unusual (oranges and carrots with lemon, sour plums) as well as read or jam without added sugar and, of course, jam, jam or citrus based. Ben SUGARS the 2 / 3 the weight of a jam is due to the sugar industry (the other third and 'water) resulting in part from the fruit used.
Many are added during processing to ensure the right consistency and ensure its proper preservation. If the label says that about 100 grams. 45g were used. Fruit and 63gr. sugar, there 'any error even if the sum and' more than 100, the value refers to the amount of sugar 'of sugars in the product and includes those found in fruit.
VALUE OF JAMS During processing, some of the substances contained in fruits (eg vitamins) will be lost. Many remain, mainly minerals like sodium, potassium, magnesium, iron, fiber and organic acids such as citric acid and malic acid that. The jam and 'very rich in simple sugars (like sucrose, glucose and fructose), which represent over half' of its weight and has a good calorific value, in fact 100gr.
provide about 200 calories, this can 'seem excessive in value but it is not' if you think that you consume on average about 25g. Just 'cause they are natural foods rich in sugar jams and marmalades give a nice boost of energy to those who consume, they are ideal to eat breakfast in the morning to face the day.
Bread and jam are also a great healthy snack and energy, perfect for athletes, and a biscuit or toast with a thin layer of jam can 'be a light snack for those who finish the meal with something sweet. QUALITY 'AND CONSERVATION How to recognize a preserve quality'? The first color should be bright, uniform and remember the more 'possible that the fresh fruit.
Even the texture and 'important: in fact it should not be a good jam' compact it 'too fluid. The flavor should be balanced, but not too strong and should be noted that the ripe fruit. Usually a note of caramel and 'completely normal, it is by cooking sugar. Marmalades and jams should be stored at room temperature, preferably in a cool, dark place, away from heat and humidity ', this will keep more than 6 months (but may reach 4 years)' cause the high concentration prevents the fermentation of sugar.
Once you open the jar must be kept refrigerated and consumed within 20 days. WHAT IS THE DIFFERENCE 'BETWEEN jam and marmalade? In our everyday language we use the term to indicate jam canned fruit and sugar, but this word refers only to those of citrus fruit, while all others are called jams.
The law recognizes this difference and states how much sugar and fruit should contain. The products are defined outside the more 'rich fruit: at least 45% of net weight and' fruit pulp, compared with 35% minimum of simple jam, which can 'be done with the puree. All the jams that do not respect these values because 'maybe contain little sugar, or have replaced sucrose with other sugars (agave juice, grape sugar), are labeled preparation of fruit.
Instead, in the proportion of fruit and made 'even more' high and, consequently, reduces the content of added sugar. The jam should contain 20% of oranges, lemons and tangerines. Home-made jam golden proportion of home-made '50-50, which is an identical dose of fruit and sugar. But if you prefer more fruit flavor and a perfect dose for fruit and 0.5 of sugar.
The important 'to choose good fruit to be used, must be fresh, healthy and mature at the right point for sugar and' are preferred granulated clear that melts easily. Basic and 'also respect the time of boiling, also serve a pot of stainless steel or enameled, perfect to avoid attacks that jam during cooking, a spoon or wooden spatula to mix and wide neck jars and capsule cap to seal.
You can pick any versions unusual but very tasty, for example, strawberry jam and carrot (650gr. strawberries and 200g. And 1kg of carrots. Sugar), the cherries, strawberries and wine (500gr. of each fruit, 75ml . and 1kg of white wine. sugar) or that of apple, grapes and kiwi (450gr. grape, 300gr.
apples and 250g. kiwi with 800gr. sugar). PREPARE AS '... Choose fruit, wash, mondatela, snocciolatela and cut into pieces, then put in pot with sugar and a cup of coffee' of water per kg. fruit. Let simmer on low heat until the surface begins to flicker, remove with a slotted spoon impurities' that are afloat.
Continue cooking until it reaches the gel point, ie 105 degrees. To check the doneness without resorting to the thermometer, pour a drop of preparation on a plate held in the fridge and cooking 'just where the jam slowly slips. To cook 3lbs. It takes about 2 hours of jam, but you can shorten the time using preparations of pectin (a natural gelling agent) to help reduce the boiling 3 minutes, maintaining the best flavor and color of the fruit.
After reaching the desired consistency, pour the hot jam into sterilized jars, leaving 1/2cm. of free space. Close the jars immediately and let cool upside down for at least 5 minutes. Once they have cooled you will have to put them in a cool place, preferably in the dark. Label it with the date: the homemade preserves are to be consumed within a year. 
Italian consumers love the jams, considered genuine, tasty, healthy and nutritious, but simply to enjoy them only at breakfast and, rarely, an afternoon snack. Yet, as they are versatile and lend themselves to many different occasions of consumption, from Happy hour aperitifs, and become a valuable ingredient in cakes, biscuits and pancakes.
In addition, the supply and 'so broad that there' are spoiled for choice, along with classic jams are tastes more 'unusual (oranges and carrots with lemon, sour plums) as well as read or jam without added sugar and, of course, jam, jam or citrus based. Ben SUGARS the 2 / 3 the weight of a jam is due to the sugar industry (the other third and 'water) resulting in part from the fruit used.
Many are added during processing to ensure the right consistency and ensure its proper preservation. If the label says that about 100 grams. 45g were used. Fruit and 63gr. sugar, there 'any error even if the sum and' more than 100, the value refers to the amount of sugar 'of sugars in the product and includes those found in fruit.
VALUE OF JAMS During processing, some of the substances contained in fruits (eg vitamins) will be lost. Many remain, mainly minerals like sodium, potassium, magnesium, iron, fiber and organic acids such as citric acid and malic acid that. The jam and 'very rich in simple sugars (like sucrose, glucose and fructose), which represent over half' of its weight and has a good calorific value, in fact 100gr.
provide about 200 calories, this can 'seem excessive in value but it is not' if you think that you consume on average about 25g. Just 'cause they are natural foods rich in sugar jams and marmalades give a nice boost of energy to those who consume, they are ideal to eat breakfast in the morning to face the day.
Bread and jam are also a great healthy snack and energy, perfect for athletes, and a biscuit or toast with a thin layer of jam can 'be a light snack for those who finish the meal with something sweet. QUALITY 'AND CONSERVATION How to recognize a preserve quality'? The first color should be bright, uniform and remember the more 'possible that the fresh fruit.
Even the texture and 'important: in fact it should not be a good jam' compact it 'too fluid. The flavor should be balanced, but not too strong and should be noted that the ripe fruit. Usually a note of caramel and 'completely normal, it is by cooking sugar. Marmalades and jams should be stored at room temperature, preferably in a cool, dark place, away from heat and humidity ', this will keep more than 6 months (but may reach 4 years)' cause the high concentration prevents the fermentation of sugar.
Once you open the jar must be kept refrigerated and consumed within 20 days. WHAT IS THE DIFFERENCE 'BETWEEN jam and marmalade? In our everyday language we use the term to indicate jam canned fruit and sugar, but this word refers only to those of citrus fruit, while all others are called jams.
The law recognizes this difference and states how much sugar and fruit should contain. The products are defined outside the more 'rich fruit: at least 45% of net weight and' fruit pulp, compared with 35% minimum of simple jam, which can 'be done with the puree. All the jams that do not respect these values because 'maybe contain little sugar, or have replaced sucrose with other sugars (agave juice, grape sugar), are labeled preparation of fruit.
Instead, in the proportion of fruit and made 'even more' high and, consequently, reduces the content of added sugar. The jam should contain 20% of oranges, lemons and tangerines. Home-made jam golden proportion of home-made '50-50, which is an identical dose of fruit and sugar. But if you prefer more fruit flavor and a perfect dose for fruit and 0.5 of sugar.
The important 'to choose good fruit to be used, must be fresh, healthy and mature at the right point for sugar and' are preferred granulated clear that melts easily. Basic and 'also respect the time of boiling, also serve a pot of stainless steel or enameled, perfect to avoid attacks that jam during cooking, a spoon or wooden spatula to mix and wide neck jars and capsule cap to seal.
You can pick any versions unusual but very tasty, for example, strawberry jam and carrot (650gr. strawberries and 200g. And 1kg of carrots. Sugar), the cherries, strawberries and wine (500gr. of each fruit, 75ml . and 1kg of white wine. sugar) or that of apple, grapes and kiwi (450gr. grape, 300gr.
apples and 250g. kiwi with 800gr. sugar). PREPARE AS '... Choose fruit, wash, mondatela, snocciolatela and cut into pieces, then put in pot with sugar and a cup of coffee' of water per kg. fruit. Let simmer on low heat until the surface begins to flicker, remove with a slotted spoon impurities' that are afloat.
Continue cooking until it reaches the gel point, ie 105 degrees. To check the doneness without resorting to the thermometer, pour a drop of preparation on a plate held in the fridge and cooking 'just where the jam slowly slips. To cook 3lbs. It takes about 2 hours of jam, but you can shorten the time using preparations of pectin (a natural gelling agent) to help reduce the boiling 3 minutes, maintaining the best flavor and color of the fruit.
After reaching the desired consistency, pour the hot jam into sterilized jars, leaving 1/2cm. of free space. Close the jars immediately and let cool upside down for at least 5 minutes. Once they have cooled you will have to put them in a cool place, preferably in the dark. Label it with the date: the homemade preserves are to be consumed within a year.
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