Preserves from my Brazil: Jams, jellies and antipasti - by Gil Gondim

Guava, cajá, umbu and peach jam, cider and papaya jam, strawberry and tamarind jelly, pine nut, palm heart and pequi preserves, sardela and alichella, pear pickles... ? Who isn't enchanted by those glasses that fill our eyes with the colors of this centuries-old tradition? Bringing back all this flavor and color, cultivated in pans from the north to the south of the country, Senac São Paulo presents Conservas do meu Brasil, a collection of more than fifty recipes, all tested and adapted by banquet chef Gil Gondim, so that you can reproduce them in small portions in your own kitchen.