We love this sweet fruit and to be able to eat it out of season we are going to prepare the delicious Paraguayan jam.
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Homemade Peach jam,, easy seasonal recipe
The Paraguayan is a summer fruit (June, July and August). It is a very direct family of the peach and the nectarine. As a good summer fruit, it is very rich in water and fiber.
In addition, it is very tasty and refreshing. As a consequence, we find fruits that are ideal for making a delicious jam.
To make homemade Paraguayan jam we only need the fruits to be ripe. On the contrary, if they are too green, the texture and flavor are not so popular.
Paraguayans are fruits with a very short season. However, in the month of July we can frequently in our markets.
In Spain, the season is in the months of June, July, and August, although in May we can already find them.
Likewise, Paraguayans are fruits that the whole family likes. They provide different nutrients, vitamins, minerals and antioxidants that are very beneficial for our health.
In addition, they are the Paraguayans are ideal for making different recipes such as jams or a nutritious Paraguayan juice. In addition, it is very refreshing to drink in the months of July and August, when the heat is more intense.
With the Paraguayan jam recipes we can easily consume these fruits out of season. In addition, it likes children and adults, a real success.
A healthy jam
Paraguayan jams are recipes that provide us with benefits in our diet, since Paraguayan is a food with healthy nutritional properties. They are rich in carbohydrates, vitamins and minerals such as calcium or potassium.
It also provides us with fiber and around 50 calories per 100 grams of product.
It also provides us with vitamins such as A, C, K, E and, to a lesser extent, those of group B. In addition, it is rich in antioxidants such as beta-carotene. There are also minerals such as phosphorus, magnesium, iron, zinc and copper.
Therefore, we found an ingredient to make delicious healthy recipes that you are sure to love.
When to have the Peach jam?
It is ideal to savor this delicious fruit out of season. We can take it for breakfast, snacks or as an ingredient in a fabulous cake. Ideal for the months of June, July and August if we want to eat this freshly made jam. Although we can also keep it for several months to consume it out of season.
We love this sweet fruit and to be able to eat it out of season we are going to prepare the Paraguayan jam.
|Preparation time||1 hour|
|Total Time||1 hour|
- 500 gramos paraguayos
- 400 grams brown sugar or pan
- 2 tablespoons water
- 1 lemon juice
- 1 cinnamon stick
- 1 pinch ground cinnamon (optional)
First, peel the fruits, remove the bones and chop them.
Next, in a bowl, mix the chopped fruit with the brown sugar or brown sugar. Let them sit for 15 minutes.
In the next step, put the mixture in a saucepan over very low heat. Then add the lemon juice, water and cinnamon stick.
Stir the mixture constantly for about 40 minutes.
So that the mixture does not stick to the bottom, it is important that there is little fire and that it moves constantly. No rush, but no pauses.
To check if the homemade jam is done, there is a trick. Take a little out of the pot, cool a little and spread with your finger on the plate. If the plate remains smeared with the jam, it is done. If, on the other hand, it slips and barely sticks, it is undercooked.
The day you go to take it, you can accompany it with a pinch of ground cinnamon. It will provide this homemade Paraguayan jam with flavor and aroma.
You can use white, brown or whole sugar or panela. I personally always like to use panela, whenever the recipe allows it. Therefore, it is better not to use refined white sugar that does not provide any nutrients.
You can also add the lemon peel when you boil the Paraguayan.
Tip to peel the Peach
There is a very easy way to quickly peel the Paraguayans. First fill a large pot with water and heat it in the kitchen. As soon as it starts to boil, add the Paraguayans for a little more than half a minute. It will have to be done in batches, but it is a moment. Next, take them out of the pot and place them in cold water with ice.
You will see that with this method it is very simple to pearl these fruits.
Conservation Council of Peach jam,
This advice is transferable to any homemade jam that we make.
I recommend using glass containers. Before using them, it is advisable to previously style them to eliminate harmful bacteria. To do this, boil the containers in a pot for approximately 20 minutes.
- Be careful when removing the containers from the pot and not burn them. You can use canine forceps.
- To preserve this homemade Paraguayan jam for a long time, we have to place it hot inside the container one centimeter from the edge.
- Then cover vigorously and turn over leaving the part of the lid on a cloth, on the table. It is important that the jam is very hot when introducing it into the container.
- Finally, when the jam is cold, turn again. In this way it is preserved in a vacuum.
- It can also be done in a water bath if the previous process does not go well. Better to take the day after making it when it is refrigerated.
- I hope you like the Paraguayan jam.
My name is Ellie Lauderdale, MD and I am USA based professional Nutritionist .
I am a Registered Dietitian Nutritionist and board certified specialist in sports dietetics who is trained in integrative medicine. I have worked with hundreds of clients, from those suffering with chronic disease to professional and olympian athletes. My goal is to help optimize you from the inside so that you can feel, perform, and look your best on the outside.