«What if you were the one to extend the invitation?»
The friends we’d like to see more often may simply be waiting for someone to extend an invitation.
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A late-summer dinner for 8 people, planned so that most of the work is done before your guests arrive.
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Mum's jam (traditional method & Thermomix)
Description
Homemade jam has that unique flavour that industrial versions can never match. Not only is it much less sweet, but it is also full of memories – like those of my childhood spent in the Austrian countryside. In our garden, the fruit trees yielded generously: apples, pears, cherries, plums... and above all, a magnificent hundred-year-old apricot tree (or rather a Marillier, as we say in our region). My mother would turn the ripest fruit into golden jams. The Marillen jam was a real family institution, offered as a treasure. Today, I continue this tradition with seasonal fruit, and here I offer you the recipe I use – both in a saucepan and in a Thermomix.
Ingredients
Instructions
- TRADITIONAL METHOD
Traditional method
1. Wash, hull and cut the fruit into pieces if necessary.
2. Blend the fruit using a hand blender directly in a large saucepan until you achieve the desired texture (with or without pieces).
3. Add the lemon juice and gelling agent. Mix well.
4. Bring to the boil, stirring regularly to prevent the mixture from sticking.
5. Then add the sugar, bring to the boil again and cook for about 5 to 7 minutes, stirring constantly. The jam begins to set when foam forms on the surface.
6. Remove the foam with a skimmer or spoon.
Potting
• While cooking, prepare the jars: sterilise them in the dishwasher or boil them for 10 minutes. Pour about ¾ tablespoon of rum into each lid to disinfect (the alcohol evaporates when heated).
• Pour the hot jam into the jars using a ladle and a funnel. Clean the rims if necessary, place the lids on top and close tightly.
• Turn the jars upside down to release the air, leave them like this for 5 minutes, then turn them back over again to allow them to cool completely.
Storage: Up to 12 months in a cool place away from light.
THERMOMIX® METHOD
Thermomix method
1. Place the fruit in the Thermomix bowl and blend for 12 seconds / speed 5.
2. Add the lemon juice, sugar and gelling agent. Blend for 5 seconds / speed 4.
3. Cook for 20 minutes at 100°C on speed 2.
4. Meanwhile, prepare your jars as described above.
5. When cooked, skim off any foam if necessary, then fill the jars, close them, turn them upside down, leave for 5 minutes and turn them back over again to cool.
