The Catalan TableRecipes tagged with: preserve
Salt-Cured Anchovies
Anchovies cured in two stages: an initial salting for 4 to 8 days to firm them, followed by 6 months maturing in jars with salt, black pepper, and brine.
Mushrooms
Preserved mushrooms in jars: clean them, blanch 5 minutes in water with 2 tablespoons of salt per litre, then cover with the same brine and sterilise 25 minutes.
Quince Paste
Quince paste made with boiled quince, sugar and lemon juice, with optional ground cinnamon. The cooking point is reached when the mixture pulls away from the sides of the pan.
Raspberry Preserve Recipe from Borda Raubert Restaurant (La Massana - Andorra)
A sweet and intense raspberry jam, with a smooth and slightly thick texture thanks to the perfect combination of fresh raspberries and sugar.
Wild Strawberry Confiture
A smooth preserve with a slightly thick texture and subtle sweetness, made with fresh wild strawberries, sugar, and a touch of water.
Cherry Jam - Forki
Cherry jam with a smooth texture and a balanced tart touch thanks to citric acid, ideal for spreading on toast or accompanying cheeses.
Strawberry Jam - Forki
Smooth and glossy strawberry jam, with a hint of citric acid to balance its natural sweetness, ideal for spreading on toasted bread.
Tangerine Marmalade - Forki
Delicious mandarin marmalade with a perfectly balanced sweet and tart profile, achieved through the precise addition of citric acid to enhance the fresh and fruity flavor of the fruit.
Blackberry Jam
Blackberry jam with sugar, water, lemon juice and pectin, with a second way to prepare it as blackberry preserve.
Vineyard Peach Jam - Forki
Vineyard peach jam with a smooth texture and intense flavor, balanced with just the right acidity by adding citric acid or a touch of lemon juice.
Bitter Orange Marmalade
Jam with a subtle balance between the vibrant bitterness of oranges and gentle sweetness, ideal for spreading with a thick and aromatic texture.
Sweet Orange Marmalade - Forki
Sweet orange marmalade with a smooth and silky texture, balanced by the subtle acidity of lemon juice and a citrus touch that envelops your senses.
Homemade Apple Pectin
Homemade apple pectin is a natural and thick jelly made with slightly unripe, tart Granny Smith apples, enriched with a citrus touch of lemon.
Jams in general: production theory
A jam sets well at 65–68 °Brix (measured at 20 °C), pH 3.0–3.5, and enough pectin. Theory of making: jars, fruit, water, sugar, acid and pectin.