A fragrant and good jam-jam.
You already know the beneficial properties of the horns, if not, you can find them here.
It is well bound, it can be made into croissants or tarts, meat sauces or eaten on bread with a glass of milk.
I urge you to try even if it requires a lot of patience.
It is worth having 1-2 jars in the house.
Preparation time: less than 60 minutes
RECIPE PREPARATION Gem-horn jam:
The horns are chosen, washed in some water and drained.
Remove the seeds by hand, then put them in a double-bottomed pot.
Add the sugar and put on the fire covered with a lid; after 10-15 minutes, remove the lid, mix, reduce the flame and boil until it binds, about 30 minutes.
Lids and jars are sterilized beforehand.
Fill the jars and staple them with sterilized lids and put them under the blanket until they cool completely.
Choose well-cooked and unaltered horns
If you want the jam to be more fragrant, add vanilla or a little anise, I prefer it with its authentic scent.