A breakfast buffet, with fresh golden berry jam (left of plate). photo © Lorraine Caputo
Sometimes you just want a special touch of home with your breakfast – perhaps a bit of jam on your bread.
But in Latin America, store-bought jams (mermelada) can be expensive and super-loaded with sugars, artificial sweeteners, chemical preservatives and who knows what else. Plus they can be expensive for budget travelers – or a pain for backpackers to carry in their noble rucksacks.
I‘m going to let you in on a secret – jams are very easy and quick to make. For this Fresh Fruit Jam, you only need three or four ingredients – fruit, water, sugar and optional spice – and about 15 minutes of time.
Homemade mermelada makes a solo or group desayuno a more pleasant event. This recipe is so facilito (easy) that you’ll impress your hostel or campground mates with your sweet creation.
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So – What Fruit Strikes Your Fancy?
You can use just about any type of fruit to make this Fresh Fruit Jam. But the preparation of the fruit will depend on what you choose. First, wash the fruit, then:
blueberry (arándano) – leave whole
blackberry (mora) – leave whole
strawberry (fresa, frutilla) – take off stem and slice lengthwise in half (or if large, in quarters)
golden berry (uvilla, uchuva) – cut in half
grape (uva) – slice lengthwise in half (or if large, in quarters)
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peach (durazno, melocotón) – cut into small pieces; discard the stone (pit)
apricot (damasco, chabacano, albaricoque) – cut into small pieces; discard the stone (pit)
plum (ciruela; in Ecuador, claudia) – cut into small pieces; discard the stone (pit)
apple (manzana) – peel and core apple; cut into small pieces
pear (pera) – peel and core apple; cut into small pieces
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mango – peel fruit and cut meat into small pieces; discard the seed
pineapple (piña, ananá) – peel and core, and remove the eyes; cut into small cubes
guava (guayaba) – peel; cut into small pieces
Clockwise from top: star anise, ginger, cloves, cinnamon, allspice, cardamom. photo © Lorraine Caputo
Adding a Bit of Spice
You may choose a spice – or a combination – according to your tastes. I prefer to use whole spices, though in a pinch you may use powdered ones.
Some of the most common ones you may add are:
cinnamon (canela) – available in sticks; use two to three small pieces
ginger (gengibre; in Peru, kión) – peel; mince this very finely before adding to the fruit
allspice (pimento dulce, pimiento de Jamiaca, pimienta inglesa); use two seeds
cloves (clavo de olor) – use no more than one seed, as the taste is quite strong
cardamom (cardamomo) – use two pods
star anise (anís estrellado) – use one star
Be sure to count how many pieces you put into the fruit, to make sure you remove all before serving the jam!
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Creative Combos
These are some of my favorite fruit and spice combos:
apple with cinnamon
pear + pineapple with ginger
golden berry with cinnamon + allspice
peach with cinnamon + allspice + cardamom
plum with cinnamon + allspice
blueberry with cinnamon + allspice
Personally, I prefer my strawberries to do a solo act.
If you so fancy, you can even mix fruits. One of my favorite combos is pear-pineapple with a touch of ginger and allspice, a jam that brings back the smells, the tastes of my Grandma’s kitchen.
So – let’s hit the stove. Start the jam first and let it be cooking while you prepare a fruit salad, toast the bread and fix the eggs. By the time you finish preparing your breakfast, the mermelada will be ready!
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FRESH FRUIT JAM
Estimated cooking time: 10-20 minutes
For: Vegans, Vegetarians, Omnivores
1cup of fresh fruit
spices of choice
water
1 – 2 tablespoons brown sugar (azúcar moreno) or raw sugar (panela)
photo © Lorraine Caputo
In a small, heavy saucepan, place the fruit and spices. Cover with water. Cook over medium-high heat until fruit is soft.
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photo © Lorraine Caputo
When the fruit is soft, smash it with a potato masher or fork. Add the sugar. Cook the mixture until it is the consistency of jam.
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photo © Lorraine Caputo
If you used whole spices, remove those from the jam.
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Leftover jam can be stored in a closed container for up to a week.
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Tips:
- If you have less than a cup of fruit, you can still make a little bit of this Fresh Fruit Jam for your toast. Just decrease the sugar and spice accordingly.
- When preparing the fruit, cut off any damaged or soft spots.
- A heavy pot will prevent burning of the jam.
- It’s preferable to use a wooden spoon, instead of a metal one, to stir the jam.
- The cooking time will depend on whether you double the recipe (doubling will double the cooking time) and the type of fruit.
- If you use ground (powdered) spices in place of whole ones, add only a pinch of each.
- The amount of sugar you add will depend on personal taste and the fruit’s sweetness.
- Use granulated brown sugar (azúcar moreno) or raw sugar (panela). Panela has more vitamins and minerals than brown sugar
- After adding the sugar, stir the mixture frequently to prevent burning and so the liquid evaporates quicker.
- Don’t forget to count how many pieces of spices you put into the fruit, to make sure you remove all before serving the jam.
- Flavors will concentrate and the mixture will become firmer once the jam cools.
- Many of these jams also make a wonderful topping for chicken or pork.
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¡Buen Provecho!
To help you get around the kitchen while you’re on the road, check these articles – exclusively at Latin America Wanderer!
NAVIGATING THE KITCHEN – A Bilingual Guide to Kitchen Gear
IN THE KITCHEN : A Bilingual Glossary to Ingredients
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