{"id":5064,"date":"2019-08-22T07:00:14","date_gmt":"2019-08-22T11:00:14","guid":{"rendered":"https:\/\/tchakayiti.com\/home\/?p=5064"},"modified":"2022-10-13T13:18:47","modified_gmt":"2022-10-13T17:18:47","slug":"zanmann-jam-confiture-zanmann-2","status":"publish","type":"post","link":"https:\/\/tchakayiti.com\/home\/fr\/zanmann-jam-confiture-zanmann-2\/","title":{"rendered":"La confiture zanmann , \u00e7a existe!"},"content":{"rendered":"\n

Il y a quelques ann\u00e9es je d\u00e9couvrais avec surprise une nouvelle saveur de confiture : la confiture \u00ab zanmann ,\u00bb confiture aux amandes tropicales aussi connues sous le nom de badamier. Ce jour l\u00e0, d\u2019un regard \u00e9berlu\u00e9, je regardais ma m\u00e8re s\u2019affairant autour du four. Elle remplissait une casserole d\u2019eau, de sucre, d’\u00e9pices douces et d’amandes tropicales. Je n\u2019arrivais pas \u00e0 croire qu\u2019il soit possible de r\u00e9aliser une confiture zanmann.<\/p>\n\n\n\n

Si vous connaissez nos amandes tropicales, vous devez savoir qu’elles ne sont pas charnues. Elles ont une peau externe comestible sous laquelle se cache une couche fibreuse enveloppant une coque coriace semblable \u00e0 du li\u00e8ge. Impossible donc de tout r\u00e9duire en confiture. Enfin, c\u2019est ce que je croyais \u00e0 l\u2019\u00e9poque. Pour moi, une confiture se pr\u00e9parait avec des fruits pulpeux. Et nos zanmann sont loin d\u2019\u00eatre charnues. A moins que ma m\u00e8re n\u2019utilise que la couche externe. Pourtant, elle avait ajout\u00e9 les fruits entiers tel quel \u00e0 sa casserole ! Je n\u2019en croyais pas mes yeux. Impossible que ce fruit se transforme en une confiture agr\u00e9able \u00e0 manger. Mes doutes allaient bien vite se dissiper. Durant la cuisson, les zanmann r\u00e9pandirent un parfum fruit\u00e9, doux et irr\u00e9sistible dans la maison. J\u2019\u00e9tais impatiente de go\u00fbter \u00e0 cette concoction. Mes attentes furent justifi\u00e9es.<\/p>\n\n\n\n

\"This<\/figure>\n\n\n\n

Il suffit d\u2019une seule bouch\u00e9e pour que cette confiture me transporte dans une merveilleuse aventure gustative.<\/h4>\n\n\n\n

Le fruit fondait presque dans la bouche. La coque coriace s\u2019\u00e9tait elle aussi ramollie, \u00e0 un point tel qu\u2019il \u00e9tait possible de la casser pour arriver au nannan. Je parle ici du noyau du fruit qui \u00e9tait un d\u00e9fi \u00e0 relever durant mon enfance, comme je le mentionne dans mon premier article concernant ce fruit<\/a>.<\/p>\n\n\n\n

La meilleure partie de cette confiture demeure cependant le sirop impr\u00e9gn\u00e9 du jus des zanmann aux saveurs si douces qu\u2019il se laisse manger \u00e0 la cuill\u00e8re. C’est ce go\u00fbt unique et parfum\u00e9 que je recherchais lorsque je me d\u00e9cidai \u00e0 pr\u00e9parer de la confiture zanmann il y a quelques jours. Je cherchais ce go\u00fbt de mon adolescence qui m\u2019avait marqu\u00e9.<\/p>\n\n\n\n

C’est cette confiture que je vous exhorte \u00e0 pr\u00e9parer si vous avez des amandes tropicales \u00e0 port\u00e9e de main. Elle vous emportera dans une aventure gustative inoubliable. Tout comme la confiture de p\u00eaches<\/a>, cette confiture zanmann se pr\u00e9pare en deux \u00e9tapes. Les zanmann sont pr\u00e9alablement cuites puis mises \u00e0 bouillir dans un m\u00e9lange d’eau, de sucre et d’\u00e9pices douces.  J’utilise le premier jus de cuisson pour la pr\u00e9paration de la confiture, question de pr\u00e9server le go\u00fbt du fruit.<\/p>\n\n\n\n

La version originale de cette recette a \u00e9t\u00e9 publi\u00e9e le 29 juin 2017. La mise \u00e0 jour 2019 inclut de nouvelle photos et une recette r\u00e9vis\u00e9e.<\/p><\/blockquote>\n\n\n

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\"This<\/div>\n<\/div>\n

Confiture zanmann ou badamier<\/h2>\n
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<\/div>\n
Tout comme la confiture de p\u00eaches<\/a>, cette confiture zanmann se pr\u00e9pare en deux \u00e9tapes. Les zanmann sont pr\u00e9alablement cuites puis mises \u00e0 bouillir dans un m\u00e9lange d'eau, de sucre et d'\u00e9pices douces.\u00a0 J'utilise le premier jus de cuisson pour la pr\u00e9paration de la confiture, question de pr\u00e9server le go\u00fbt du fruit.<\/span><\/div>\n
<\/div>\n\n
<\/div>\n
\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n
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Prep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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\n \t
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Ingredients
<\/div>  <\/h3>
  • 2<\/span> tasses de sucre blanc<\/span><\/li>
  • 1<\/span> tasse d’eau<\/span><\/li>
  • 1<\/span> lb<\/span> de zanmann<\/span><\/li>
  • 1<\/span> b\u00e2ton de cannelle<\/span><\/li>
  • Anis \u00e9toil\u00e9<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions
    <\/div> <\/h3>
    • Lavez les zanmann, recouvrez-les d\u2019eau et faites-les cuire environ 1 heure<\/div><\/li>
    • Une fois vos zanmann cuites, enlevez-les de l\u2019eau, tout en pr\u00e9servant le liquide<\/div><\/li>
    • Pr\u00e9parez votre sirop en m\u00e9langeant 1 tasse d’eau, le sucre et les \u00e9pices douces<\/div><\/li>
    • Retournez au feu et laissez mijoter \u00e0 feu doux jusqu\u2019\u00e0 ce qu\u2019une \u00e9cume se forme et que la confiture nappe votre cuill\u00e8re (environ 1h30)<\/div><\/li>
    • Laissez refroidir votre confiture et conservez-la dans un bocal herm\u00e9tique.<\/div><\/li><\/ul><\/div><\/div>\n\n\n\n
      <\/div>\n
      <\/div><\/path><\/g><\/g><\/svg><\/span>
      <\/div><\/div>\n\n
      <\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

      Il y a quelques ann\u00e9es je d\u00e9couvrais avec surprise une nouvelle saveur de confiture : la confiture \u00ab zanmann ,\u00bb confiture aux amandes tropicales aussi connues sous le nom de badamier. Ce jour l\u00e0, d\u2019un regard \u00e9berlu\u00e9, je regardais ma m\u00e8re s\u2019affairant autour du four. Elle remplissait une casserole d\u2019eau, de sucre, d’\u00e9pices douces et d’amandes tropicales. Je n\u2019arrivais pas \u00e0 croire qu\u2019il soit possible de r\u00e9aliser une confiture zanmann. Si vous connaissez nos amandes tropicales, vous devez savoir qu’elles ne sont pas charnues. Elles ont une peau externe comestible sous laquelle se cache une couche fibreuse enveloppant une coque coriace semblable \u00e0 du li\u00e8ge. Impossible donc de tout r\u00e9duire en confiture. Enfin, c\u2019est ce que je croyais \u00e0 l\u2019\u00e9poque. Pour moi, une confiture se pr\u00e9parait avec des fruits pulpeux. Et nos zanmann sont loin d\u2019\u00eatre charnues. A moins que ma m\u00e8re n\u2019utilise que la couche externe. Pourtant, elle avait ajout\u00e9 les fruits entiers tel quel \u00e0 sa casserole ! Je n\u2019en croyais pas mes yeux. Impossible que ce fruit se transforme en une confiture agr\u00e9able \u00e0 manger. Mes doutes allaient bien vite se dissiper. Durant la cuisson, les zanmann r\u00e9pandirent un parfum fruit\u00e9, doux et irr\u00e9sistible dans la maison. J\u2019\u00e9tais impatiente de go\u00fbter \u00e0 cette concoction. Mes attentes furent justifi\u00e9es. Il suffit d\u2019une seule bouch\u00e9e pour que cette confiture me transporte dans une merveilleuse aventure gustative. Le fruit fondait presque dans la bouche. La coque coriace s\u2019\u00e9tait elle aussi ramollie, \u00e0 un point tel qu\u2019il \u00e9tait possible de la casser pour arriver au nannan. Je parle ici du noyau du fruit qui \u00e9tait un d\u00e9fi \u00e0 relever durant mon enfance, comme je le mentionne dans mon premier article concernant ce fruit. La meilleure partie de cette confiture demeure cependant le sirop impr\u00e9gn\u00e9 du jus des zanmann aux saveurs si douces qu\u2019il se laisse manger \u00e0 la cuill\u00e8re. C’est ce go\u00fbt unique et parfum\u00e9 que je recherchais lorsque je me d\u00e9cidai \u00e0 pr\u00e9parer de la confiture zanmann il y a quelques jours. Je cherchais ce go\u00fbt de mon adolescence qui m\u2019avait marqu\u00e9. C’est cette confiture que je vous exhorte \u00e0 pr\u00e9parer si vous avez des amandes tropicales \u00e0 port\u00e9e de main. Elle vous emportera dans une aventure gustative inoubliable. Tout comme la confiture de p\u00eaches, cette confiture zanmann se pr\u00e9pare en deux \u00e9tapes. Les zanmann sont pr\u00e9alablement cuites puis mises \u00e0 bouillir dans un m\u00e9lange d’eau, de sucre et d’\u00e9pices douces.  J’utilise le premier jus de cuisson pour la pr\u00e9paration de la confiture, question de pr\u00e9server le go\u00fbt du fruit. La version originale de cette recette a \u00e9t\u00e9 publi\u00e9e le 29 juin 2017. La mise \u00e0 jour 2019 inclut de nouvelle photos et une recette r\u00e9vis\u00e9e.<\/p>\n","protected":false},"author":1,"featured_media":2882,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","spay_email":"","footnotes":"","jetpack_publicize_message":""},"categories":[1419,1423,1433],"tags":[],"class_list":["post-5064","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fruits-fr","category-recettes","category-sucre"],"yoast_head":"\nZanmann jam, Haitian tropical almonds jam | Tchakayiti<\/title>\n<meta name=\"description\" content=\"Prepared with tropical almonds, better known as bengal or Indian-almonds, this zanmann jam will take you on a sumptuous gustatory adventure.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tchakayiti.com\/home\/fr\/zanmann-jam-confiture-zanmann-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Zanmann jam, Haitian tropical almonds jam | Tchakayiti\" \/>\n<meta property=\"og:description\" content=\"Prepared with tropical almonds, better known as bengal or Indian-almonds, this zanmann jam will take you on a sumptuous gustatory adventure.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/tchakayiti.com\/home\/fr\/zanmann-jam-confiture-zanmann-2\/\" \/>\n<meta property=\"og:site_name\" content=\"Tchakayiti - 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