Getting into the world of sweet colours. Looking for the marmalade of the artist.

We are at the summer doors and almost finishing the Cherry season.

My favorite fruits! It is time to make the marmalade that we all love at home!

The homemade Cherry marmalade! Fruits and colours! The simple things in life are probably the most suggestive.

I started this as a hobby few years ago. My partner and I love to enjoy a good coffee with our French toast with a marmalade touch in the mornings. But we where not convinced about those jams that anybody can find in the supermarket, even those marmalades and their luxury coated jars did not persuaded us. This is why I started to make my own homemade jams.

I had more free time by then. Moreover, I made many mistakes while trying on the way. I found very interesting recipes from old books and I even discovered my own tricks to get the perfect texture and flavor that characterizes my own product. My own idea of what a good marmalade is.

Since then, each year, I make with lots of love my own brand new collection. We live in a small town near to the coast where it is easy to find good quality and fresh vegetables from small producers and seasonal fruits. This is something that I really appreciate.

 

To be able to dedicate time and affection to the fruit, transform it and then store it in the jars as if it was a treasure… And open one of those jars the day you need a magical touch of summer sun… Just wonderful! I am very happy with my sweet achievements, because I believe they have art in some way.

I have 4 favorite jams:

-Tangerines (in winter,)

-Strawberry (in spring)

-Cherries (in early summer) and

-Peach (a little later).

These four I made them beautifully! Each one with its intense color, unique flavour and every year with its own color palette and touch of light!

The cherry jam is perhaps one of the most complicated to achieve, but at the end and after a big effort, the result is worth it! One of the great objectives in the realization of this jam is to be able to finish it with the whole fruit, with the complete and unsmashed cherries. Furthermore using half of the sugar that normally contain or can be found in the majority of jam recipes.

The other challenge and maybe the most important in this paritular marmalade, is to achieve an intense color like dark transparent ruby ​ with a golden touch or rather copper. Something that surprisingly has its own finishing of flavour and that I have only noticed in the best old wines Don P.X Gran Reserva from the famous Pedro Ximenez!! To achieve this takes lots of patience (takes long hours of cooking) and delicacy to know exactly when to finish the process and get the perfect point of syrup. The amber drop…

As you can see I take this challenge very seriously since I look for something more than a simple marmalade …. I am looking for the jam of the artist; Van Dike, Rubens and Rembrandt. I laugh because It’s a romantic thing … but I think it’s something interesting to share.