This is a delectable tropical jam, delicious in cakes, on toast, spooned over natural yoghurt and served as a compôte with a crisp buttery biscuit. Use as a filling for the lovely coconut-lime cake recipe.
This easy scone recipe makes the best scones ever - it only has 3 ingredients and no added sugar! Spread with butter and jam for breakfast or jam and cream for afternoon tea! #baking #recipe #easyrecipe #snacks #breakfast #scones #quickandeasy
A refreshing gin cocktail using jam and lemon that is simple to make
Mary Berry Treacle Scones recipe is a delectable treat made with flour, butter, sugar, treacle, and milk. The sweet and savory tastes in these scones go well together. This recipe takes only 40 minutes to make, and it makes enough for 8 servings. It's great for a quick breakfast or a cozy afternoon tea.
Dragon fruits are flamboyant with their shocking pink skins and their even more shocking purple-pink insides. However they are, in flavour, not such the drama queen that they appear to be (its more elegant twin is white inside). It is not an overwhelming fruit. It is mildly sweet, soft and quite refreshing and the seeds somewhat nutty in texture. It is native to South America and today it is cultivated widely in Vietnam for commerce. I stared at it sitting in my fridge in all its pink and purple glory. I had bought it skinned and sliced. I thought it would make an outrageous looking jam. I had originally bought it because I had wanted to make a natural food colouring. But I realised after checking at Tes's lovely blog that it is not the flesh that is used to make a pink/red food colour but the inside of the skin. Experiment abandoned. So I made jam ~ It turned out looking beautifully purple pink. And because it does not have an overwhelming flavour I quite liked it. Neither sour nor tart. Just midly sweet. Then I made tarts ~ Because I did not have a shallow tart tin I used Sarah-Jane's Easter egg silicone moulds that I used for easter egg madeleines. So I had egg shaped tarts filled with dragon fruit jam. The recipe ~ Dragon fruit jam 280 gm dragon fruit flesh (purple kind), cut up into chunks 140 gm sugar 1/4 lemon, juice extracted 1/4 tsp gelatine soaked in 1 T water, left to soften (optional) Place everything, except gelatine and water into a pan. Place over medium heat and bring ot a boil and them lower to simmer and simmer until it becomes a thick jammy syrup. Add the gelatine/water mixture and stir to mix in. Simmer until jammy and to a consistency that you like. Dragon fruit jam tarts ~ Sweet short crust pastry 250 gm all purpose flour 60 gm castor sugar 125 gm cold butter, cut into small cubes 1/4 ts salt 1 egg yplk 2-3m T cold water Place all ingredients into a large bowl. Using a pastry cutter or your fingers rub in the butter into the dry ingredients until it resembles a coarse meal. Gently using both hands press the mixture together until it all comes together into a ball. The heat from your hands will soften the butter and this in turn will make the dry ingredients, butter and wet ingredients adhere and come together to form a dough. You can also use a food processor if you find the process a little messy to do by hand. The food processor basically does the same thing of softening the butter by the warmth from the motor and after a few seconds the mixture will come together. As soon as it comes together into a dough stop the machine at once and remove the dough from the bowl immediately. Do not knead the dough with your palms as this will activate the gluten in the flour and make a tough pastry. Roll out the pastry to 1/4 inch thick and cut into rounds that will fit whatever tart pan that you use. I made 12, 2 inch long oval jam tarts with this. Had a bit left over that I kept in the freezer. Place the cut out pastry into the tart moulds and fill with jam till almost full. Bake in a 180 C oven for 10- 15 minutes.
Looking to plan the ultimate English afternoon tea? The classic high tea always comes with scones and jam. This recipe will teach you how to top your trusty scone with strawberry jam. Delicious!
Who doesn't love homemade Jam Tarts? With a buttery base and a thick filling of jam or curd, these are a perfect lunch box or afternoon tea treat. This easy jam tarts recipe is quick to whip and delicious to eat.
This jam roly-poly recipe without suet is a delicious way to showcase and use up your jam in a frugal dessert. It's adaptable to ingredients on hand as well as gluten and dairy free.
Cantaloupe is not the first fruit that springs to mind when a canner's thoughts turn to jam. However, for the melon lovers in the crowd, I beg you not to skip this one. When you combine cantaloupe with a bit of sugar and vanilla, it ends up tasting like the best and most exotic Creamsicle you've ever had. As a Creamsicle lover, I find this feature highly enticing. By design, this recipe makes a fairly small batch. I find that one smallish melon or half of an enormous one yields just the right amount.
Extravagant high teas to cosy cafes with scones and jam. We tasted & sipped, searching for the best afternoon tea in Edinburgh. Read our recommendations.
Rich, delicious and easy to make, this Apple Curd is overflowing with apple flavor. There are only six basic ingredients in our straightforward recipe, and no additional tools are needed. This luscious apple spread is a favorite in our home all year. We spread it on just about everything we eat. This tasty apple curd recipe eliminates the need for a double boiler or pressure cooker, making it more convenient than other apple curd recipes. Apple Curd Have you ever tasted curd made from apples? Apple curd is another flavorful spread that may be used in place of lemon curd, which is perhaps more well-known among the general public. This great adaptable spread is really affordable, especially if you have an abundance of apples in the fall when you can use them to make this spread. It goes wonderfully with breakfast, whether on bread, toast, pancakes, Croffle, in a sandwich, or stirred into porridge; nevertheless, it also has a wide variety of other uses. You can also use it to enhance this Italian lemon ricotta cake. Ingredients you'll need Apples: I chose the Gala variety for flavor, but you may use whichever apples you have. A strong-tasting apple will provide better results, but you may also utilize garden windfalls or other apple deals you can get at this time. Apples with stronger flavors include Honeycrisp, Granny Smith, Pink Lady, and Cox's Orange Pippin. Sugar: You can use regular granulated sugar or caster sugar for this recipe. Butter - I recommend using salted butter in this recipe. Eggs: I always go for organic and free-range eggs, especially when making desserts. Lemon - Jarred lemon juice works well for this. The amount is equal to the juice of a typical lemon. How to make Apple Curd Step 1: In a large bowl or saucepan, mix the lemon juice and water. The apples will cook more quickly and uniformly in a large saucepan, and the mixture will cool off more rapidly after being cooked. Step 2: Place the apples in the water after peeling, coring, and chopping them into pieces of about 1/2 inch. Step 3: Put the liquid and apples in a saucepan and cook for approximately 20 minutes with the lid on over low to medium heat. Step 4: Use a potato masher to mash up the apples to accelerate the process. After allowing the mixture to cool for five minutes, strain it through a sieve. In my experience, pushing the mixture through with the back of a big spoon is simpler. Step 5: Put the mixture back in the pan. Mix the eggs together with a whisk and cut the butter into small pieces. Mix in the apples with the eggs, butter, and sugar. Simmer for 10 minutes while stirring over low heat. This will enable the eggs to solidify the apple curd and dissolve the sugar. Why You’ll Love This Apple Curd Flavor – Apple curd can be prepared in one pot and has the flavor of apple pie and caramel. The variety of tastes complements so many different dishes! Texture – Apple curd has a somewhat thicker consistency than custard or jam, but it is still spreadable. Ease - This recipe is simple and easy to follow, making it ideal for cooks of all skill levels. Speed - Making apple curd takes only 30 minutes. Apple Curd Variations To enhance the flavor with a little touch of warmth, you may add cinnamon. Nutmeg can be substituted for cinnamon if you like a more delicate wood taste. To give this apple curd an even more lemony flavor, add more lemon juice or zest. It tastes great to combine apple and lemon flavors. The curd gains richness and sweetness with the addition of vanilla extract or vanilla bean paste. Use vanilla bean paste for a more potent vanilla taste. Sterilize Jars Before Making Apple Curd Sterilizing any jar you use for preserves is crucial since germs may grow there quickly and ruin the contents. I frequently reuse jam jars and lids for preserves. It is best to avoid using a jar lid that has come into touch with vinegar since the seal is destroyed. By soaking in hot water, outdated labels and adhesives can be removed. Set the oven temperature to 270 F. Soak the jars and lids with hot soapy water and a good rinse, but don't let them dry. Put the jars on an oven tray with the lids flat on the tray—15 minutes of heating. The jars (but not the lids) can also be sterilized in the microwave. Jars should be washed and left damp. Put in the microwave for 40 seconds at maximum power. Also, any jar, lid, or seal can be sterilized in a dishwasher. Apple Curd Recipe Apple curd is created in 30 minutes and is buttery, flavorful, and smooth. It makes a wonderful Holiday gift and is the ideal way to use up extra apples from apple picking in the fall. Prep Time: 10 minutes Cook Time: 30 minutes Calories: 690 per jar Ingredients 6 apples ¼ cup of water 1 ½ cups of sugar 4 tbsp of lemon juice (or juice from 1 lemon) 2 whole eggs + 2 egg yolks ½ cup of butter 1 tbsp of cornstarch (optional, for additional thickness) 2 tbsp of water (for cornstarch slurry, optional) Instructions: Prepare Apples: Peel, core, and chop the apples into 1/2 inch pieces. Mix Liquids: In a large saucepan, mix the ¼ cup of water and lemon juice. Cook Apples: Add the chopped apples to the saucepan. Cook over low to medium heat with the lid on for about 20 minutes, or until the apples are tender. Mash Apples: Remove from heat and use a potato masher to break up the apples. Let the mixture cool for five minutes, then strain it through a sieve to remove any large chunks. Return the smooth apple mixture to the pot. Prepare Egg Mixture: In a separate bowl, whisk together the 2 whole eggs and 2 egg yolks. Make Cornstarch Slurry (Optional): If using, mix 1 tbsp of cornstarch with 2 tbsp of water in a small bowl until smooth. Combine Ingredients: Cut the butter into small cubes. Add the butter, sugar, and the egg mixture to the apple mixture in the pot. If using the cornstarch slurry, add it now. Cook to Thicken: Cook the mixture over low heat, stirring continuously, for 15 to 20 minutes. The mixture should thicken considerably during this time. Be careful to keep the heat low to avoid scrambling the eggs. Strain and Cool: Once thickened, remove from heat and strain the mixture through a fine-mesh sieve to ensure smoothness. Chill the Curd: Allow the curd to cool to room temperature, then transfer it to the refrigerator to chill. The curd will thicken further as it cools. Share the image below to your Pinterest board if you like this Apple Curd Recipe!
Want to learn how to use sloes, namely how to make sloe berries tea, sloes syrup, sloe juice, and sloe jam? Continue reading.
Lemon curd is always great, but why stop there? This posts features 12 different fruit curd recipes (and some really amazing photography!!)
This jam recipe comes from the Ball website and uses the Ball Automatic Jam and Jelly Maker Pina Colada Jam
This grapefruit honey cheong (Korean-style fruit syrup) is insanely delicious & versatile. You can use it for desserts, drinks, dressings, & more!
Homemade Clotted Cream (aka Devonshire or Cornish Cream) is a luxurious spreadable cream and a must for afternoon tea and scones, but no need to buy those pricey little imported bottles, because now you can make it right in your own kitchen!
Psst! Love rose? Love sweets? Come over and learn how to make traditional rose petal jam from scratch using our simple and delicious recipe!
With the flavor of Bananas Foster, this jam is amazingly delicious on yogurt, toast, biscuits, pancakes, ice cream... And t's another way to use ripe bananas!
Do you want to have the healthiest, best tasting Kombucha?! Then you need the healthiest, best tasting tea blend to make it with! This tea blend is...
Want to brew your own kombucha at home? You're going to need a SCOBY to get started! Learn how to grow your own kombucha SCOBY in just 10 steps.
Make homemade membrillo, or quince paste, with this authentic recipe from The Moro Cookbook. The sweet jelly is perfect for cheese boards or as a condiment.
Jam and Coconut tarts have a direct link to South African history as it is recorded that it was the favorite tea time treat of General Hertzog, who was South Africa’s Prime Minister between 1…
Rhubarb Cinnamon Jam Recipe. I have over 93 canning recipes on the blog and this is one of my all time favorites!
Italian cuisine presents a delightful and genuine approach to begin your day, whether experiencing the beautiful country firsthand or merely yearning to
