BLUEBERRY,LEMON GRASS JAM


Seasonal fruits should be preserved in the

forms of jams,preserves,chutneys and used

when they are out of season.

You can use these type of jams on tarts,cakes,

cheesecakes,biscuits,milkshakes,lassi or even

bread /chappathi.

It’s like raining lemon grass in my kitchen ,so

thought to add a little to the jam ,considering

the health benefits .

You can boil the berries with seeds or hull

out and boil.

If you are boiling with seeds, use a colander

with aluminium mesh and strain out with a

spatula.

Remove the seeds and add pulp to the jam .

Store in the refrigerator .

Now to today’s recipe

INGREDIENTS

2 cups blueberries

3/4 cup -1 cup sugar

1 small piece cinnamon

A pinch of nutmeg powder

A small piece lemon grass

1/2 tsp salt

1/2 tsp lime juice

METHOD

Add all the ingredients together and heat till

thick . Remove the lemon grass stalk.

Cool and store in the refrigerator .

Use sterilised jars .

Do try and let me know how much you liked

the recipe .

BEETROOT ‘N’ CHERRY JAM


This combination is my innovation!

My children are no great lovers of jam,but for

the first time, I saw them licking jam.Healthy

and nutritious .I didn’t strain the pulp,but

instead ground it fine .Good for filling cakes ,

tarts ,donuts ,and biscuits.

To the recipe

INGREDIENTS

2-3 beetroot peeled and chopped roughly

1/2 cup cherries ( you can use the glazed too)

A pinch of salt

1 tsp lime juice

1 cup or more sugar ( to your taste)

METHOD

Steam or pressure cook the beetroot and

cherries with salt till beetroot is tender.

I placed it on the upper container of my rice cooker

Grind both beetroot and cherries to a paste.

Add the rest of the ingredients and cook till you

get the jam consistency ,stirring at intervals.

Cool and store.