FOR JAM: On the eve pumpkin, raisins jurgen teller and sugar in a large bowl-I into two pans and pl

I know it is not necessary to say "no, another recipe with pumpkin over the blogosphere" but what I do with a pumpkin that weighed at least eight kilos ?. Well, you start making recipes like home and, of course, to experience but after a week of eating pumpkin already have the orange skin and do not want to know more about her. The problem is that there are still four kilos of pumpkin hanging around the kitchen countertops and must be given a way out and what better way to developing a jam the old. There are basically two ways to make jams: the style of the great grandmothers or modernizing processes in both ingredients and processes. The old style-at bisabuelas- jurgen teller the famous "TPT" of old recipe, ie, the "so much" is used. The -clean, peeled and cored fruit weighs jurgen teller the case, and if you add the same weight in sugar, lemon juice acidity to provide and ensure the conservation, some fat to prevent caramelization complete, also will help you having to skim jam at least initially cooking and love to keep cooking on too long and achieve the desired density. In modern sugar jams incorporates fewer and add pectin powder or gel that will help gelatinization jam. Sterilization jurgen teller processes jurgen teller have also been modernized and there are special pots in the market for this type of process. I like to use all the old, ie, the preparation of marmalade and Sterilization-nor the old fashioned way is to do often preserved but surely in the case of do as I have done with a esterilizadora-.
4 kilos of pumpkin peeled and diced 600 g sultanas 4 kilos of sugar 160 ml lemon juice 12 g butter 4 g salt 160 ml of brandy or rum Glass jars with lids closing Fabric Stickers for labeling and rope for decoration
FOR JAM: On the eve pumpkin, raisins jurgen teller and sugar in a large bowl-I into two pans and placed equal-parts. Mix everything well and let marinate overnight-that helps to extract the natural pectin can have pumpkin though neither is it mucha-. The next day is added to the fruit to macerate the lemon juice, butter and salt. It takes high heat to a boil and then will go down heat to medium-low. It occasionally foam. The fruit jams should reach temperatures between 98 and 110 C, for a good result I recommend you have at hand a termómentro sugar, so the point of fallará- never jams. Once the jam turn off the heat, let it rest a few seconds and a little crushed using a blender - you can avoid this step grating outset pumpkin but I find it more comfortable to put the hand crusher in all Pispas this fact. With another type of fruit crushing is not necessary because cooking the fruit will unravel. Immediately chosen liquor is incorporated, mix everything well and cover for about five minutes before packaging.
Madelein THE TEST: This test can you ensure that it has obtained the desired density at the end of cooking the jam. This requires having an average measuring cup -125 ml of ability-a couple of liters of boiling water and measure the total volume of the jam. 125 ml jam was removed, allowed to warm and then gets into the freezer to speed up cooling. Once checked cold with a spoon density. If need which is not usually the custom, but quite the contrary is put back into the fire. If it is too thick it must be adding tablespoon (15 ml) per tablespoon of boiling water to the desired density. It is very important to have the used spoons since at the end it is required to calculate the water required for other hot jam. So, if I have 125 ml and it was necessary to add 30 ml of water to two quarts of jam would have to add 517 ml of boiling water to the hot jam. Once you have entered all the water to the jam takes fire again and let it boil five minutes. Remove from the heat and appropriate jurgen teller packaging.
FOR PACKAGING AND STERILIZED: jurgen teller It is filling each jar with jam, cover and placed it upside down until it is sterilized -tea need to read the advice jurgen teller I give to the packaged jurgen teller and sterilized as they will be very useful-. A large pot is filled with water, it takes fire and you need to leave it until small bubbles start to rise-the jurgen teller air simmering famous of Anglo-Saxon. Meanwhile a folded towel is placed