Comments on: Traditional home made pear jam http://www.italycookingcourses.com/2009/05/traditional-home-made-pear-jam/ Italy Puglia cooking vacations and wine tours Sat, 02 Jul 2011 19:58:32 +0000 hourly 1 http://wordpress.org/?v=3.1 By: Cinzia and Marika http://www.italycookingcourses.com/2009/05/traditional-home-made-pear-jam/comment-page-1/#comment-58 Cinzia and Marika Fri, 29 May 2009 18:42:43 +0000 http://www.vollanprojects.co.uk/wordpress/2009/05/traditional-home-made-pear-jam/#comment-58 Sangeeta: come and visit us in Puglia! We are just back from an amazing wine tours and we have lots of new wine bottles to share with good friends! BTW I love your mango loaf! Sangeeta: come and visit us in Puglia! We are just back from an amazing wine tours and we have lots of new wine bottles to share with good friends! BTW I love your mango loaf!

]]> By: sangeeta http://www.italycookingcourses.com/2009/05/traditional-home-made-pear-jam/comment-page-1/#comment-57 sangeeta Thu, 28 May 2009 19:44:40 +0000 http://www.vollanprojects.co.uk/wordpress/2009/05/traditional-home-made-pear-jam/#comment-57 hey ..spending good time with cheese and wine.........i wanna join you there.......see my mango loaf at my blog....and sorry dear for being a bit late to post it. hey ..spending good time with cheese and wine………i wanna join you there…….see my mango loaf at my blog….and sorry dear for being a bit late to post it.

]]> By: Cinzia and Marika http://www.italycookingcourses.com/2009/05/traditional-home-made-pear-jam/comment-page-1/#comment-56 Cinzia and Marika Tue, 26 May 2009 21:29:06 +0000 http://www.vollanprojects.co.uk/wordpress/2009/05/traditional-home-made-pear-jam/#comment-56 Tim: nice to hear you are busy writing!<br />BTW: tonight we tried the pear jam with a two week old artisan pecorino cheese (sheep cheese)...It was soooo good. And of course we accompanied them with a very good bottle of wine: tonight we had a fantastic Primitivo di Manduria wine! what a nice ending of our day! Tim: nice to hear you are busy writing!
BTW: tonight we tried the pear jam with a two week old artisan pecorino cheese (sheep cheese)…It was soooo good. And of course we accompanied them with a very good bottle of wine: tonight we had a fantastic Primitivo di Manduria wine! what a nice ending of our day!

]]> By: T. W. Anderson http://www.italycookingcourses.com/2009/05/traditional-home-made-pear-jam/comment-page-1/#comment-55 T. W. Anderson Mon, 25 May 2009 21:03:40 +0000 http://www.vollanprojects.co.uk/wordpress/2009/05/traditional-home-made-pear-jam/#comment-55 nom nom nom!<br /><br />Jams are great :) <br /><br />Sorry for the lack of comments lately :) Life in the writing world has been busy! nom nom nom!

Jams are great :)

Sorry for the lack of comments lately :) Life in the writing world has been busy!

]]> By: Cinzia and Marika http://www.italycookingcourses.com/2009/05/traditional-home-made-pear-jam/comment-page-1/#comment-54 Cinzia and Marika Mon, 25 May 2009 20:20:32 +0000 http://www.vollanprojects.co.uk/wordpress/2009/05/traditional-home-made-pear-jam/#comment-54 Please please! send us the mango loaf recipe! we love mangoes...even though in Italy they will be imported... Please please! send us the mango loaf recipe! we love mangoes…even though in Italy they will be imported…

]]> By: sangeeta http://www.italycookingcourses.com/2009/05/traditional-home-made-pear-jam/comment-page-1/#comment-53 sangeeta Mon, 25 May 2009 17:46:06 +0000 http://www.vollanprojects.co.uk/wordpress/2009/05/traditional-home-made-pear-jam/#comment-53 oh i was wrong on that one...it's 600 gms for 1000 gms of food....i had read it in a food preservation book long ago.........the ratio i stated earlier would result in crystallization of the sugars.lolz.....<br />even 600 gm is more than your recipe....may be they prescribed it keeping in mind,the indian weather n humidity levels.......<br />your garden fresh peaches look picture perfect.<br />as for my recipe....i told you i do not measure n have got a practice to do it instinctively n it's not too sweet n sometimes i make small amounts of fruit jams for instant consumption.<br />and after reading your durum wheat semolina , i made a mango loaf which turned out superb. oh i was wrong on that one…it’s 600 gms for 1000 gms of food….i had read it in a food preservation book long ago………the ratio i stated earlier would result in crystallization of the sugars.lolz…..
even 600 gm is more than your recipe….may be they prescribed it keeping in mind,the indian weather n humidity levels…….
your garden fresh peaches look picture perfect.
as for my recipe….i told you i do not measure n have got a practice to do it instinctively n it’s not too sweet n sometimes i make small amounts of fruit jams for instant consumption.
and after reading your durum wheat semolina , i made a mango loaf which turned out superb.

]]> By: Cinzia and Marika http://www.italycookingcourses.com/2009/05/traditional-home-made-pear-jam/comment-page-1/#comment-52 Cinzia and Marika Sun, 24 May 2009 20:23:02 +0000 http://www.vollanprojects.co.uk/wordpress/2009/05/traditional-home-made-pear-jam/#comment-52 Sangeeta: in order to prevent botulism risks, the sugar content needs to be 50% of the fruit content (i.e. 500 grams of sugar for 1000 grams of fruit). It is confirmed by this medical article (which unfortunately is in Italian)http://www.ceirsa.org/botulismoalimentare.htm.<br />However, please consider that sugar content may also vary depending on the fruit you are using.<br />The pears we used in this recipe are very sweet and do not require too much sugar(same thing if we were making fig jam). Other fruits require more sugar.<br />Also, sugar content depends on personal taste and we prefer not too sweet jams.<br />However, we expect your recipe to be good to accompany very old cheeses....so we will definetely try it! Sangeeta: in order to prevent botulism risks, the sugar content needs to be 50% of the fruit content (i.e. 500 grams of sugar for 1000 grams of fruit). It is confirmed by this medical article (which unfortunately is in Italian)http://www.ceirsa.org/botulismoalimentare.htm.
However, please consider that sugar content may also vary depending on the fruit you are using.
The pears we used in this recipe are very sweet and do not require too much sugar(same thing if we were making fig jam). Other fruits require more sugar.
Also, sugar content depends on personal taste and we prefer not too sweet jams.
However, we expect your recipe to be good to accompany very old cheeses….so we will definetely try it!

]]> By: sangeeta http://www.italycookingcourses.com/2009/05/traditional-home-made-pear-jam/comment-page-1/#comment-51 sangeeta Sun, 24 May 2009 19:00:41 +0000 http://www.vollanprojects.co.uk/wordpress/2009/05/traditional-home-made-pear-jam/#comment-51 very good recipe of a chunky jam with skin.......i liked it..........even i use the same method to make my preserves n now i'll try to keep the skin too.....<br />upto my knowledge the sugar content in a jam should be 60% W/W , that means 600 gm of sugar for 400 gm fruit...is that right? please correct me if it's wrong........as for me i make small quantities of jam with instinctive measurements.<br /><br />and i like pineapple jam, homemade with all it's fiber. very good recipe of a chunky jam with skin…….i liked it……….even i use the same method to make my preserves n now i’ll try to keep the skin too…..
upto my knowledge the sugar content in a jam should be 60% W/W , that means 600 gm of sugar for 400 gm fruit…is that right? please correct me if it’s wrong……..as for me i make small quantities of jam with instinctive measurements.

and i like pineapple jam, homemade with all it’s fiber.

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