In vacanza all'Argentario

Pecorino is the flagship of the Maremma gastronomy. Fresh, seasoned ... not to mention the sheep and goat ricotta, sweet and delicate.

The best way to taste Tuscan cheeses is to accompany them with homemade jams.
You will look great with the guests!

For now I suggest 4, autumn, with a strong taste, easy to make and with an exquisite result.
But others will follow, using seasonal products from time to time.

First of all, some rules to follow to make "healthy" homemade jams.

• Use small jars that can be easily sterilized in the microwave.
• The caps must, if possible, be new or washed thoroughly in boiling water.
• The jam is ready when it comes down with difficulty from a sloping saucer.
• Put the boiling jam into hot jars then turn them upside down for a few minutes to sterilize the lids.
• When cooled down, the cap will sink slightly, a sign that the vacuum has been created inside and that the jam will not go bad.

And now ... at work!

Ingredients:

• 1 kg of pumpkin cleaned from peel and seeds, cut into cubes
• 350 g of sugar
• The juice of 1 lemon

Add all the ingredients in a large saucepan and cook stirring for 30/40 minutes.
Perfect for seasoned pecorino and all strong-flavored cheeses.

Ingredients:

• 1 kg of peeled and diced green apples
• 500 g of sugar
• the juice and grated rind of 1 lemon
• 150 g of chopped fresh mint

Cook apples, sugar and lemon juice for 40/50 minutes. Finally add the chopped mint and the grated lemon rind.
It is the ideal jam for gorgonzola or fresh goat cheese.

Ingredients:

• 200 g of hot red peppers
• 200 g of sweet red peppers
• 300 g of sugar
• 30 g of white vinegar
• a pinch of salt

The first rule to follow is to put on a pair of gloves to clean the peppers from all the seeds!
Cut the peppers and peppers into small pieces, add sugar, vinegar and salt. Cook for 20 minutes then chop everything with the immersion mixer. Finish cooking for another 15/20 minutes.
Spicy blends beautifully with fresh pecorino, stracchino and ricotta.

Ingredients:

• 1 kg of peeled and diced quince
• 400 g of sugar
• The juice of 1 lemon
• 250 g of water
• 1 cm of fresh grated ginger

Make a syrup with water and sugar then add the apples and the lemon juice. Cook for 30 minutes then whisk well. Return to boiling for another 10 minutes. Finally add the chopped ginger.
It goes well with fresh goat cheese but also with a good aged pecorino.

A piece of advice, "do not throw anything away"!
With the skins of the quince used for the jam, you can make an excellent liqueur, soothing cough, good for bronchitis. Used pure or as a hot punch sweetened with honey.

Put the 7 quince peels to macerate in a liter of excellent brandy in an airtight jar. Every now and then shake the jar. After 6 weeks, add a syrup made with 250 g of sugar and 150 g of water with the skins and grappa. Shake the jar well then strain through a cloth gauze and bottle it.

It is also good right away but gets better with age!