To make homemade kaki jam we only need three basic ingredients: kakis, sugar and lemon. And if we also want to add a touch of aroma, we can incorporate products such as cinnamon or smell nails into the base recipe. The kaki or chaqui has important benefits for the organism that we can take advantage of tasting the fruit in its raw version, or incorporating it into our desserts. Among them, it highlights its high contribution of vitamins A, C and B, as well as minerals. On the other hand, it favors fluid retention and helps lower high cholesterol, so what do you expect to include it in your diet? Continue reading and discovers in recipes how to make homemade chaqui jam.
| 🚻 4 Diners | 🕘 45m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make homemade kaki jam: |
| 1 kilogram of mature kakis 1 lemon 500 grams of sugar (2½ cups) 4 smell nails (optional) |
| Additional characteristics: cheap cost, popular in autumn-winter |
Ingredients to make homemade kaki jam:
1. Doing homemade kaki jam is very easy, since it barely implies effort on our part. To take less to do, we recommend opting for mature kakis, but if we only get greener fruit, we can prepare the same jam. That said, we start washing the kakis, cutting them in half and removing the pulp.
2. We place the pulp of the kakis in a pot, add the sugar, the lemon juice and, if we want, the smell nails to aromatize the homemade jam. If you prefer, you can also add a cinnamon branch. It should be noted that the lemon juice acts as a natural preservative of Kakis jam, which is why we cannot eliminate this ingredient from the recipe if we intend to keep the sweet for a long period of time.
Trick: Remove the nuggets straining the pulp so that the jam is softer.
3. We remove with a wooden or spatula spoon and let the khaki jam simmer until the sugar dissolves and acquires the desired consistency. If you finally got ripe Kakis, it will take about 35-40 minutes. If it was impossible and you had to use greener fruit, it may take between 45 minutes and an hour, or even more, so you should be attentive.
4. When ready, we pass the jam to sterilized glass jars, close and leave them face down until it cools completely. And if you want to make canned, leave the jars full and closed, with a cloth covering the bottom of the pot, in boiling water for 15-20 minutes.
5. Praise! We can already enjoy this exquisite homemade kaki jam, 100 natural and perfect percentage to accompany our breakfasts and snacks, since it is ideal to spread slices of homemade bread. Likewise, we can use it to fill cakes, like a vanilla sponge cake, which fits perfectly with its flavor.
