At the time seasons commanded life, our ancestors made jams in late summer and autumn, to conserve fruit for the long winter months, when there was no abundance of food. They used honey, and later sugar, to make delicious fruit jams. Those times are over and these days there are many varieties of jam available in supermarkets, although not always the healthiest ones. Making it at home, using traditional methods, has advantages : it is very easy, it allows you to eliminate preservatives, control sugar and use alternative ingredients, it is one of the activities that children enjoy most and it even provides an opportunity to create homemade and originals gifts. And instead of butter, cheese or sausages, jams are a nutritious and healthier option to eat with bread / toasts, but also with yogurt, ice cream or even for spreading in cakes. Before getting to work, some practical advice : Choose a pan with a capacity equivalent to at least twice the amount of the jam you are going to prepare; Use a long wooden spoon to stir the jam, and thus avoid burning it; Do not cover the pan during the cooking process, as it is necessary to let the liquid evaporate. To avoid accidents, there are special nets to put on top of the pans. Find out now the suggestions of our nutritionists : Ana Pimenta Ribeiro , Dília Soares , Simone Fernandes , Susana Cardoso e Teresa Isabel Santos . Meet the nutrition team from Hospital da Luz network .
