Rezept für Erdbeer-Limetten-Konfitüre. Sie schmeckt herrlich fruchtig und erfrischend. Die fruchtig-süßen Erdbeeren und die erfrischend-säuerlichen Limetten passen einfach wunderbar zusammen und ergänzen sich geschmacklich ganz prima. Vegan.
This crostata di marmellata (Italian jam tart) has a tender, buttery crust and a sweet and flavorful apricot jam filling. For ease, I've chosen to use high quality store bought jam, but you can certainly use homemade jam or preserves if you have some! The tart is topped with a simple lattice design. No intricate weaving required.
This fruit curd is made from fresh strawberries, it's easy to make and so delicious, great on cookies, cakes, scones, and more.
This quick DIY recipe for raspberry chia jam combines fresh or frozen raspberries with chia seeds, and maple syrup — that’s it, just 3 basic ingredients! Prepared in a saucepan stovetop, the result is a thick, spreadable raspberry jam speckled with chia seeds that’s great with toast and muffins, or dolloped on top of your breakfast oatmeal.
This Jamie Oliver Quince Jam Recipe is the Best and Easiest British quick Jam Recipes Ever. This homemade Quince Jam or jelly is made with ripe quince, lemon zest, preserving sugar, and an optional touch of orange blossom water. What makes this Jamie Oliver Quince jam recipe special is the use of orange blossom water, which gives it a unique and rich flavor to the jelly. Serve this Persian-style Quince jam with cheeses, as a topping for ice cream, or as a sweet spread on your breakfast toast.
Make this tasty and simple Raspberry Jam that is made without pectin. Tastes great!
Provenzalische Aprikosen-Konfitüre mit Lavendel. Süße, saftige Aprikosen und duftender Lavendel vereint in einer köstlichen Konfitüre.
Enjoy the season's bounty with this delicious and easy rhubarb jam recipe! This jam is made with a few simple ingredients and has so much flavor! Serve this healthy rhubarb recipe on toast, yogurt, cottage cheese, ice cream, or even spread it on Biscoff cookies! It's one of our favorite rhubarb recipes for a reason. Try it today! #rhubarb #rhubarbrecipes #rhubarbjam
Whip up a batch of homemade speculoos spread in 5 minutes with just 5 ingredients! This speculoos cookie butter recipe is ridiculously easy, sweet and spicy with that iconic cinnamon flavour you know and love.
Updated August 2020 Sweet little figs are readily available here in the South, with many southeners having fig trees in their yards. Usually they are more than happy to share some of the bounty, so when my friends tell me the figs are ready I always get a gallon or two and tuck them away in the freezer. bag of figs Got them out today and made more delicious fig jam! It's so tasty with just a touch of cinnamon. One of the best compliments I ever received was when a good friend said it was so yummy it would even be good over vanilla ice-cream! Now that's a compliment! Cutting them when partially frozen is easier Fig jam cooking RECIPE Ingredients 6 cups chopped figs 1 package Sure-Jell (fruit pectin) 1/2 cup water 1/4 cup lemon juice 1 tsp. butter (to prevent foaming) 1 tsp. ground cinnamon 8 cups granulated sugar Method Mix the figs, Sure-Jell, water, lemon juice, butter and cinnamon in a large stock pot; mash figs slightly, puree with an imersion blender, or leave chunky. Bring to a boil over high heat, stirring often to prevent sticking. Add sugar all at once. Stir mixture constantly until it returns to a rolling boil. Continue stirring and boil hard for one (1) minute. Remove from heat and ladle mixture into 1/2 pint or 1 pint canning jars, leaving a 1/4-inch head-space. Place jars in a water bath (this can be a large stock pot with a rack on the bottom) and cover completely with water to 2" over the top of the jars, or use a steam canner. Process jars 10 minutes. Remove jars from boiling water bath or steam canner and allow to sit undisturbed on a kitchen towel on your counter-top 24 hours. Jars are sealed when button in middle of lid pops down. Store jars on your pantry shelf up to 1 year. Yield: 5 pint jars or 10 half-pint jars Try Drunken Fig Jam for a boozy twist! Enjoy, Mary © Cooking with Mary and Friends Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
Everybody needs an easy raspberry jam recipe! This homemade raspberry jam is delicious and easy to make. You only need 3 ingredients and about 25 minutes and you'll have a yummy spread to use for any bread variation, waffles, scones, cheesecake, or any of your other favorite foods/desserts!
This Linzer Torte is made with an almond crust and filled with homemade raspberry jamYield: 9-inch tart
I can't think of a better way to use fresh tomatoes (except fresh salsa) than using them in this recipe. Tomato relish with a nice kick. I made this one a while back when I had so many tomatoes I had to find another way to use them. Carol sent me the link and boy am I glad she did. The recipe is from Cathy Shambley @ Showfood Chef. She adapted the recipe from the Minimalist. We used it as a spread and on cream cheese. I took some to work and the girls used it as a dip for corn chips. It's so good and you can make it hotter by changing out the chiles. Enjoy!!!! Cowboy Tomato Jam ShowFood Chef 1 lb. Garden fresh tomatoes (peeled, cored and chopped) 12 oz. sugar 1 lime -use both juice and zest 1 Tbls. fresh grated ginger 1 whole finely chopped Jalapeno-use 2 if you want it hot 1 tsp each: cumin, black pepper and cinnamon 1 tsp. salt Start by sterilizing your jars, I used pint jars and got 2 jars. Let jars dry and ladle hot water in a small bowl over the bands and lids. Put a lid on the canner to keep the water hot (on med/low). In a large deep saucepan add all ingredients together into pan on med heat until sugar completely dissolves, stirring almost constantly. Continue to stir and bring to a boil until the temperature reaches 220°F. It's ready when it coats the back of a wooden spoon and leaves a trace when you drag your finger through it. Ladle hot jam into sterilized jars leaving 1/2" headspace. and seal with lids. Tighten bands finger tight. Place the jars into the water bath and process for 10 minutes. Be careful when removing the jars, they get super hot. Place on the counter on a dishtowel or cutting board and let sit until cool. You should hear the popping sounds of the lids when they seal. after they cool, test the lid by pressing down gently if it gives, then it's not sealed properly. Store in the refrigerator and use withing a week. Store the sealed jars in a cool dry place. You don't have to can it, but it's always nice to have canned goods in your pantry to use later! Featured 9/30/15 on Miz Helen's Cottage Featured 10/2/15 on Olives -n- Okra
If necessity is the mother of invention, then Tomato-Bacon Jam is the answer to a bountiful late summer tomato harvest. Though I’m not a fan of adding bacon to cookies and ice cream, i…