All Entries in the "Jam" Category
Orange Plum Jam
In the plum canning workshop, we also made an Orange Plum Jam. The color of this jam will wary from golden to jewel purple, depending upon the colour of the plums. In our case, it’s golden yellow as we are using the Golden Plums.
This Orange Plum Jam is delicious as a spread on toast, or as a topping for angel food cake or cheesecake. You can substitute the orange flavoured liqueur with almond flavour liqueur, or with flavoured syrups. If you choose to omit the syrups, the final yield will be slightly less.
Ingredients
- 5 cups plums, pitted and finely chopped (about 2-3 lbs or 1-1.25 kg)
- 2 tablespoons orange zest, grated (about 1 large, or 2 small oranges)
- 1 package powdered fruit pectin (1.75oz or 49-57g)
- 5 1/2 cups granulated sugar
- 1/4 cup orange flavoured liqueur (optional)
Dr. Oetker Jam Express
It’s strawberry season. Ben brought home a 4lb pack one day after work as he found a good deal at the groceries store, $4.98 for 4 lbs. Ben usually does not do groceries shopping. It just happened that he was looking for some stationery in the Real Canadian Superstore and saw the good deal.
With so much strawberries, I quickly check my pantry and found a pack of Dr. Oetker Jam Express Gelling Powder which I bought a couple of months ago. I wanted to make some blueberries jam but do not get down to do it. So, this is just great for making strawberry jam.
I like Dr. Oetker Jam Express Gelling Powder for it’s simplicity to use and no additional sugar is required. You can use it to make jam from various fruit like raspberry, blueberry, blackberry and other fruits or blends. If you use defrosted frozen fruit, include the juice which will enhance the flavour and recipe only requires 1 3/4 cup of chopped defrosted frozen fruit.
Nothing beats some freshly home-made strawberry jam on a toast.
Ingredients
- 3 cups fresh chopped strawberries, about 400g/1 lb
- 1 package of 200g Dr. Oetker Jam Express
- Two 250ml washed, rinsed and dried jam jars with sealing lids
Cranberry Fruit Compote
We had another great cooking session in the South Arm Community Kitchen. Membership has risen this year from just a few people to more than ten people now. Minoo made a Turkey Chilli and a Cranberry Fruit Compote while Ade made a Japanese Squash and Tapioca Dessert. I had blogged about the Turkey Chili here before.
The lunch was great. It would be great if we have some crusty bread or spaghetti to go with the Turkey Chilli. What I enjoy most is to have two desserts in a meal.
The Cranberry Fruit Compote is great dish for Thanksgiving, to go with the turkey. It can be served as a dessert alone or to be topped with vanilla ice-cream. It is also great as breakfast or brunch when served on yogurt.
Fruit compote is also good for people who cannot eat fresh fruit for some health reason. You can make fruit compote with fresh fruit too like pear, apple, etc when they are in abundance. It is much easier to consume a cup of cook down fruit compote than eating 3 fresh fruits. When you make fruit compote with fresh fruit, you will need much less juice to start with since the fresh fruit will have a lot of juice in them.
Ingredients
- 1 cup dried mission figs
- 1 cup dried Turkish apricots, pitted
- 1 cup dried prunes, pitted
- 1 cup raisins
- 3 cups apple juice
- 2 cups orange juice
- 1 cinnamon stick
- 12 oz fresh cranberries
Click on Read More for the instructions.
Strawberry Freezer Jam
Karen showed us how to make this beautiful Strawberry Freezer Jam. Summer is the time where we get all the delicious, nutritious and antioxidant laden berries and what better than preserving them in freezer jam for enjoyment all year round.
The Freezer Jam can be refrigerated for up to 3 weeks or freeze for up to 8 months.
This is a no-cook freezer jam using light pectin crystals. The freezer jam pectin requires less than half the sugar used in freezer spreads made with regular pectins.
Ingredients
- 8 cups (2L) strawberries (about 2 lbs), hulled
- 1 box (49g) light pectin crystals
- 3 1/4 cups (800ml) granulated sugar
Do not use overripen strawberries for making freezer jam. This is due to the need for the acidity in the strawberries to react with the sugar and pectin to form the jam.
Click on the link below for the instructions.
