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 ā€˜Nā€™ 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.

PAPAYA AND GINGER JAM


Well, amidst the hustle and bustle of the ongoing season,I am posting this recipe,as I thought this being a wonderfulecipe,could be used in making tarts,biscuits,pies cakes,biscuits …and even as a spread on bread crackers,rotis….Kids will really love the taste.

The creation story in short,papaw bought to make vegetable pickle ,turned a little ripe…and though this can be made into a lovely salad I thought to make this jam which was on my mind for a long time.So this turned to be the moment for it..The ginger in it gives a lovely taste.To add to this ,I have added a permisson fruit too ,asit has the same texture of papaw.So do try this awesome jam and send in your comments.

For the recipe.

INGREDIENTS

400 gm papaw ripe or partially ripe

1 very ripe permisson fruit or Japanese fruit (see picture below) –optional

1//2 cup finely grated or ground ginger

a pinch of salt

1 cup water

400 gm sugar 

1 tblsp.lime juice /1/2 tsp.tartaric acid/cream of tartar

METHOD

Add all the ingredients into a thick bottomed pan and cook till it reaches the thick jam stage.Mash well while cooking.

Once it’s thick and done allow to cool and store in sterilised jars.Can be refrigerated after a day or two.