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Agnantia Bed & Breakfast is well known in the Fiscardo area for its fresh and homemade breakfast, made with local seasonal ingredients. Guests can try more than four marmalades and jams based on seasonal fruits during breakfast time. This aromatic jam is made from red apples and pears. It does not come out as sweet, while at the same time it preserves the flesh and aromas of the fruits. You can make it all year round and enjoy it by spreading it on top of a slice of bread. It is ideal for breakfast as well as dessert, when combined with yogurt.
- 750gr apples, peeled & cut into small cubes
- 750gr pears, peeled & cut into small cubes
- 500gr granulated sugar
- juice of 1/2 lemon
- Pop a small plate in the freezer for testing the jam later on.
- Peel and cut the apples (6 cubes) and pears (4 cubes) into small cubes and place them in a large cooking pot.
- Add all the ingredients except the lemon juice.
- Over a low heat, stir well until the sugar has dissolved completely - this will take a few minutes.
- Remove the foam created by boiling the mixture.
- Stir slowly over low heat.
- Boil on medium heat for about 20 minutes until the fruit softens and the jam absorbs its liquids.
- Stir regularly and be careful that the jam does not stick to the bottom of the cooking pot.
- After 10 minutes of boiling, add the lemon juice.
- Take the small plate from the freezer and spoon a little jam onto it. The first way to test if the jam is ready, is to see the bubbles that have formed at the top of the mixture break. The second way is to split the jam mixture you have put on the plate in two, using a spoon. If the two parts that are created are not reunited, then the jam is ready.
- If not, boil for a further 3 minutes and do the plate test again.
- Remove from the heat and transfer the jam to sterile jars (two large ones are enough), leave to cool well and then keep it in or out of the refrigerator.
- Sterilize 2 jars for storing your jam. Wash them in very hot soapy water. Rinse well, pop them on a baking sheet and put them into the oven at 100 C for 10 minutes. When you take them out, fill them with the jam. It is better, to fill the jars with jam when both of them are still hot. Fill the jars up to the top. In this way, we will trap as little air as possible in the jar and we will be able to keep the jam for longer.
We prefer not to use any spices and herbs because we love to taste and smell the authentic taste and aroma of the fruit.
Jazz it up with this lovely playlist while you are cooking!
As long as you start cooking, the aromas of the fruits together with the jazz atmosphere will make you feel at your summer home, Agnantia 🙂 Enjoy !
