In the kitchen, it is well known, good products always make better recipes. Whether you succumb to strawberry, blackberry or raspberry jam, the best thing is to pick it yourself. For those who do not have access to an orchard or wild fruits, a good alternative is to order fruit (local and/or organic) online, or turn to an Amap which offers fruit (and vegetables) of the season. If the supermarket is your only solution, choose untreated fruits first (for oranges, in particular).
Indeed, the base of the jam remains the same, regardless of the fruit chosen. Get a saucepan that does not stick (copper is ideal), crystal sugar, a wooden spoon and glass jars. Normally, it takes one kilogram of sugar for the equivalent weight in fruit. But nothing prevents you from reducing the amount of sugar for a "light" version. Pour the ingredients into the saucepan, in which you can add the juice and/or the zest of a lemon (so that the jam sets and keeps better, as well as to reduce the amount of sugar). First, bring over high heat until boiling, stirring regularly, then over low heat for an hour to an hour and a half, always stirring. To check that the mixture has set, drop a drop on a cold plate. If the drop sets and does not spread, it's ready! All that remains is to pour the jam into the sterilized jars.
Ideal for breakfast, fruit jam provides vitamins and energy in the morning. To reduce its calorie intake, enjoy it on a slice of wholemeal bread and without butter! It is also an essential element of pancake evenings, where you can decorate it with a whipped cream touch for gluttony. But jams are not limited to the most common fruits. In autumn, let yourself be tempted by the chestnut which gives a creamy jam rich in vitamin C. Some vegetables, such as squash, pumpkin or beets, have relatively sweet flesh, for jams with an explosive taste. To your pots!
