Maintenant en lecture: Homemade Jam with Frozen Fruits - Simplicity and Flavor
confiture fruits congelés sans pectine

Homemade Jam with Frozen Fruits - Simplicity and Flavor

Our freezers are often full of forgotten treasures, like frozen fruits purchased in large quantities or preserved to extend their life. These fruits, although forgotten, are far from lost. With our simple frozen fruit jam recipe, transform these frozen treasures into sweet delights. Whether you have raspberries, blackberries, blueberries, or a mix of your favorite fruits, this recipe allows you to create a tasty and comforting homemade jam. Not only is it an excellent way to use these fruits, but it also brings a touch of homemade sweetness to your breakfasts, snacks or desserts. Simple, quick and delicious, this jam will delight anyone looking to bring these frozen fruits back to life.

🔍 Information Details
⏱️ Preparation time 10 minutes (plus defrosting time)
🍳 Cooking time 15 minutes
⏲️ Total time 25 minutes (plus defrosting time)
🔧 Difficulty level Easy
🍽️ Servings 1 jar
🔥 Calories (approximate) 420 kcal (for the whole pot)

Ingredients

  • 2 cups of frozen fruit of your choice (such as raspberries, blackberries, blueberries, etc.)
  • 1/2 cup sugar
  • Juice of half a lemon

Instructions

This method is suitable for a small quantity of jam with relatively quick cooking. It is ideal for domestic use and for quickly enjoying your homemade jams.

QUESTIONS AND ANSWERS

Q: Can I use any frozen fruit for this recipe?
A: Yes, this recipe is very versatile. You can use raspberries, blackberries, blueberries, or even a mix of your favorite frozen fruits.

Q: Should I adjust the amount of sugar depending on the type of fruit used?
A: The recipe suggests 1/2 cup of sugar per 2 cups of fruit, but you can adjust according to the natural sweetness of the fruit and your personal taste.

Q: How long can I keep this jam?
A: Stored in the refrigerator in sterilized jars, the jam keeps well for 2 to 3 weeks.

Q: Is it necessary to sterilize the jar before putting the jam?
A: For this recipe, which yields about one jar of jam, sterilization is not necessary if you plan to consume the jam quickly and store it in the refrigerator. However, it is advisable to ensure that the jar is clean and dry before pouring the hot jam, to maintain good hygiene and extend the shelf life in the refrigerator.

Q: Does this recipe require the use of pectin?
A: No, this recipe does not use added pectin. Lemon juice helps the natural gelling of the jam.

Q: Can I freeze the jam once made?
A: Yes, you can freeze the jam. Make sure it is in a container suitable for freezing.

Q: Can this recipe be made with fresh fruit instead of frozen?
A: Absolutely. If you use fresh fruit, the process remains the same.

Q: Can you use maple syrup instead of sugar and how much?
A: To replace sugar with maple syrup in a jam recipe, it is generally recommended to follow a substitution ratio of approximately 3/4 cup of maple syrup for every cup of sugar. This means that if the original recipe calls for 1/2 cup of sugar, you should use about 3/8 cup of maple syrup (which equals 6 tablespoons or about 90 milliliters).

It's important to note that maple syrup will bring a slightly different flavor and color to your jam, and it's also a little less sweet than white sugar. Additionally, since maple syrup is liquid, it can slightly change the consistency of the jam. You may need to adjust cooking accordingly.

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2 comments

Pour remplacer le sucre par du sirop d’érable dans une recette de confiture, il est généralement recommandé de suivre un ratio de remplacement d’environ 3/4 de tasse de sirop d’érable pour chaque tasse de sucre. Cela signifie que si la recette originale demande 1/2 tasse de sucre, vous devriez utiliser environ 3/8 de tasse de sirop d’érable (ce qui équivaut à 6 cuillères à soupe ou environ 90 millilitres).

Il est important de noter que le sirop d’érable apportera une saveur et une couleur légèrement différentes à votre confiture, et il est aussi un peu moins sucré que le sucre blanc. De plus, le sirop d’érable étant liquide, cela peut légèrement modifier la consistance de la confiture. Vous devrez peut-être ajuster la cuisson en conséquence.

Marilyn

Peut-on mettre du sirop d érable au lieu du sucre et combien

Ginette

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