Fruit Candy, Jams, Jellies and Marmalades

Without thinking too much and with little taste or risk of deduction and gastronomic tasting, in time of pandemic for each house a small organic garden was created, or which proved very useful and with some surplus vegetables and fruits.

Since it is difficult to digest everything and obtain a great difficulty to leave out, between the offers and the consumption of the art of making Fruit Can dy, Jams, Jellies and Marmalades, it becomes a habit, an experience and a taste.

Being a very old art, where many abundant recipes and where much is read about tradition and places where this or that sweet has a taste and a process of “traditional” and “artisanal production”, a reality is that many years have passed little changed in the art of conserving seasonal fruit in sugar for over a year.

Decided, after reading a lot, to put aside all the steps and instructions to follow and use my hands on the work, almost without giving it my kitchen, it became a laboratory where fruits, vegetables, sugar and spices mix and gave rise to several fruit candy, jams, jellies and marmalades, some successful others not really

I confess, I love to feel or smell during a cooking, a smell that "carries me" back to my childhood days, when I visited my parents or grandparents as Christmas and saw my father making a quince jam with the bar or bread for breakfast and snack, it was a delight that has not yet reached the point where it was left.

Here and until the moment of delight, according to the family critic, stayed for the passion fruit jam, loquat, pomegranate, apple and pepper marmalade

And now you’re going to measure your hands, the curves and pumpkins are ready and waiting.