Serves 3-4 | Preparation time: 10 mins | Cooking time: 1 h
Red chicory: 400 g
Brown sugar: 200 g
Rinse the chicory under cold running water and use some kitchen paper to dry it carefully. Cut the chicory in thin strips.
Place the chicory in a pot, add the sugar and the...
So I'm still picking about 8 decent size berries every day and freezing. The heat here in summer took a toll on the fruit. Last year I picked 9 kgs. This year I've picked only 2 kg. It's raining here so no pickling today but I've got enough to make jam tomorrow. My grandkids love it.
Chilli Jam is a new one on me but it seems to be surprisingly common in Australia. Have you come across it? Do you like it ? I know first time I tried it I was unsure on it, but now I love it. Hubby is the same. But it's definitely one where you need to know how strong you like it . Luckily we...
Here I'm meaning sweet jam - the sort you spread on bread or perhaps use in a dessert or in a sandwich cake. I think in the US its called jelly sometimes.
What is your favourite? I tend to vary but at at the moment I have a liking for plum jam. Its that lovely tartness. Strawberry, I think...
as the title of the thread says, some jam or marmalade recipes require that the preparation rests until chilled after being cooked at around 70-80C for two hours, and this process is repeated even for 3 or 4 times. Does someone know the theoretical or practical background of this process...
One of the large baking brands companies in the UK (The Silver Spoon Company) has published a recipe for this jam Has anyone made it, and what did they think of it? Or have you used any other unconventional ingredients to make jam?
500g Brussels sprouts (trimmed and washed)