The strangest and tastiest jams!

Today we talk aboutjamsof jam from the tastesunusualand with the combinations you do not expect. Everyone knows and tasted onejamof apricots, peaches or strawberries ... but how many of you have ever eaten strawberry tree or avocado jam?

Betweenunusual jamswhat you would like to find in the pantry certainly is Graviola or the more elaborate pumpkin jam with citrus fruits (you will find the recipe at this address). More difficult to make, but just as tasty, is therejamof pomegranate. Mind you, thejamsclassic (peach, pear, strawberry, cherry, blackberry, blueberry, red fruit, citrus, grape, fig ...) are very tasty, but it is nice to discover new flavors. Often, a new scent is added to the more classic recipes, as happened with tangerine jam to which nutmeg and wine are often added.


Last October, on the occasion of the Chestnut Festival in Soriano Nel Cimino (Viterbo), I tasted ajamof chestnuts of great value for the palate. In autumn festivals it is also possible to come acrossjamsof walnuts, the combinations are numerous: walnuts and cinnamon, walnuts and pine nuts, walnut and grape jam ... Among thejamsstrangest I've ever tasted, figure the rose one!

The preparation of thejamof roses is very simple and does not differ much from the classic jams. The ingredients are:

  • 250 grams of rose petals
  • 375 grams of sugar
  • 1/2 lemon
  • 250 milliliters of water

Use petals a lot "fleshy ", with a full red color, "mature "and very fragrant. Wash them and remove the white part that holds them together with the stem. With a half moon, chop the petals and place them in a bowl with half the sugar. Cover and let it rest for two days by placing the bowl in a dry place. After two days, dissolve the residual sugar in the 250 ml of water, add the lemon juice and finally the sugar with the petals. Put everything in a saucepan over low heat, bring the mixture to a boil and cook over low heat for about 20 minutes.


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