Recipes tagged with « Jam »
Chunky Cherry Jam Twist
Pit and roughly chop fresh cherries along with juice. Add fresh lime juice, a split vanilla bean, powdered fruit pectin, and a reduced sugar amount initially. Heat aggressively to a full rolling boil never stopping when stirring. Add brown sugar and honey mixture next, return to boil for exactly 65 seconds with constant stirring. Cool if not canning. For canning, prep jars by boiling then cooling upside down. Fill hot jars, clean rims, seal tightly, and boil water bath for 12 minutes. Cool undisturbed until lids pop. Store unopened jars up to 18 months, open jars refrigerate max one month.
Rustic Plum Jam
A tactile, hands-on plum spread using partly reworked traditional French jam methods. Adapts quantities and ingredients for a fresher, tangy profile with no refined sugar. Focus on sensory cues, stirring rhythm, and natural set detection over timers. Suitable for vegans, gluten free, and free from nuts and dairy. Good storage knowledge included. Uses rolled substitutions to avoid common mistakes like crystallization or burning. Reduced sugar and added grated ginger for warmth.
Rhubarb Apple Jam Variation
A tangy jam blending rhubarb and apples with a twist of ginger and vanilla. Uses less sugar and lemon zest instead of juice to brighten flavors. Cooked slowly until the fruit breaks down, thickened without pectin. Preserved by boiling jars for safety. Keeps a year sealed, shorter refrigerated. Ideal for rustic toast or dolloping on yogurt. Simple swaps for sugar and fruit make it adaptable.