Cactus Jam
Wow your family! A simple recipe for a special treat to impress even the pickiest eaters!
Daria ☼
Recipe author
Cactus Jam
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 15 %
4 g
Fats 4 %
1 g
Carbohydrates 81 %
22 g
84 kcal
GI:
18
/
0
/
82
- Picture this: it's New Year's, guests are at the table, you serve dessert and, ever so casually, say, "Here, try the cactus jam — it came out pretty well this year, not like last year." Your guests are stunned, you get all the praise, and your girlfriends are forever envious. Sure, you can buy anything at the store these days, but everything still takes a little finishing touch. You can buy cactus jam too — but actually making it yourself is another matter. In this recipe — or rather, this delicacy — the most important thing is finding the right cactus. You can't make this jam from the ordinary cactus on your windowsill. Prickly pear fruit works well for it; it even tastes a bit like wild strawberries, and people make jam from it, bake with it, and eat it fresh. But there are two other very interesting cacti — the melocactus, also called the candy cactus, and the echinocactus. With these, you make jam not from the fruit but from the cactus itself. To do that, very carefully use a knife and fork to strip the stems of their spines and skin, cover them with sugar, and cook over low heat until it comes to a boil. Take it off the heat, let it cool completely, then return it to the heat. Cool it again, add lemon juice, bring it back to a boil, strain it, and pour it into jars.
Caloric content of the products possible in the composition of the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Mexican Cactus - 16 kcal/100g
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