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VARIOUS JAMS, SPREADS AND CHUTNEYS
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Stefanie
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PostPosted: Sun Aug 07, 2005 5:06 pm    Post subject: VARIOUS JAMS, SPREADS AND CHUTNEYS Reply with quote

Post your favourite jam or chutney recipes here...or else,requests or suggestions or queries are welcome too!

Some notes on jam making:

1. Get yourself a clean pan,preferably a pan that hasn't been used to fry greasy food stuff.

2. Get a clean, odour free wooden spatula

3. Before starting, place a small dish in the deep freezer. This is to be used for testing the setting poiunt of your jam

4. In most jam recipes, powdered pection is used. However,in my jam recipes, I don't use it, neglecting it for the more natural, healthier lemon juice or apple cider.
After all,pectin is an acid,present in fruits,to aid the setting of the jam too.

5. Always...ALWAYS sterilise your jam bottles.
For hygiene's sake and also for enabling the jam to last longer.
To sterilise,simply put thru a round of washing and drying in your dish washer.
OR wash thru with hot soapy water, and wipe completely dry with a warm,clean cloth. Warm the cloth by placing it in a 100C oven for 3 minutes.
OR wash with cold soapy water,roughly wipe dry and leave in a 100C oven for 15 minutes. Remove with oven gloves,let cool down.

6. After ladling the jam in, seal as soon as possible.
Place a square of baking paper over the cap,to abosrb steam from condensation of the hot jam.
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Last edited by Stefanie on Sun Aug 07, 2005 5:12 pm; edited 1 time in total
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Stefanie
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PostPosted: Sun Aug 07, 2005 5:10 pm    Post subject: CHUNKY NECTARINE JAM Reply with quote

CHUNKY NECTARINE JAM:
Makes 3 half-pint jars

5 fresh nectarines,skinned if you wish,pitted and chopped
1 can (8 ounces) crushed pineapple, drained
1 & 1/2 cups sugar
1/2 teaspoon allspice
Juice of a large lemon

HOW:
Stick a small dish in the freezer.
In a pan,combine all ingredients,cook for 20 minutes over medium heat,stirring ALL the time.
Test setting by placing a tsp-ful on the cold dish. Wait 3 secs,push with a finger,if it wrinkles,it has set. If not,stir for 3 minutes more,testing every minute.
Pour into jars, leaving
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Last edited by Stefanie on Fri Nov 17, 2006 4:47 pm; edited 1 time in total
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Stefanie
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PostPosted: Sun Aug 07, 2005 5:12 pm    Post subject: STRAWBERRY VODKA JAM Reply with quote

Reposted for your enjoyment:

This is an original recipe,please follow instructions closely so as to preserve the jam well. Also,sugar content has been reduced already,any further reduction and it will not set.

YOU NEED:
250g strawberries
zest and juice of 1/2 a lemon
1 tsp apple cider vinegar
110 to 130g fine caster sugar
2 tbsp vodka (Absolut Kurant or Raspberry)
1/2 tsp butter
pinch of salt

HOW:
Sterilise a 250ml jar,wash with boiling water,wipe,then place in a preheated 100C oven to dry completely.
Place a small dish in the freezer. Wash the berries,pluck off leaves and choose 2 or 3 of the softest,reddest ones.
Mash with the lemon juice and zest to release natural pectin which helps to set the jam.
Cut rest of strawberries up into even chunks. Not too small as you want chunks of fruit.
In a heavy based pan over medium heat,place mashed berries with sugar,cider and stir,place chopped berries in with pinch of salt.
Pour in vodka,you may choose to ignite to let alcohol burn off right away---if you don't ignite...it will evaporate anyway.
Keep stirring,occasionally dab down pan sides with a wet brush.
Allow 5 to 7 minutes of rapid boiling and stirring---to test if jam sets,place a little on your dish from the freezer.
If jam forms a skin,and wrinkles when pushed,it is ready. If it slides down like a sauce,continue to boil for 1 to 2 mins more.
Turn heat off,stir in butter to remove any foam that has formed on jam.
Ladle carefully into your hot,sterilised jar,place a square of baking paper over the cap,seal immediately and store in the fridge,to let it cool and set.
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Last edited by Stefanie on Wed Apr 18, 2007 4:16 pm; edited 2 times in total
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Stefanie
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PostPosted: Tue Aug 09, 2005 11:21 am    Post subject: TOMATO AND PASSIONFRUIT JAM Reply with quote

TOMATO AND PASSIONFRUIT JAM.....as requested by Alannia.

I tried this yesterday before posting it for you....it's FANTASTIC.

I made only a small quantity because I wanted to try and see if it was good,and also because passionfruit is so tough to get!
Amazing on country bread or on grilled meats. Excellent to serve at BBQs as a chutney,with the mango-nectarine salsa.
If you want it savoury for BBQs,add half a thinly sliced white onion,and some salt and freshly ground black pepper.

(Makes about 1 cup)

YOU NEED:
250g ripe tomatoes, peeled and chopped
80g green apples, peeled,seeded and diced
1/8 cup lemon juice
1/2 cup passion fruit pulp
250g sugar

HOW:
Peel tomatoes by plunging them into boiling water for 20secs,then transfer to ice water,the skin will slide right off.

Stick your little dish in the freezer,sterilise the jar.
Combine tomatoes and apples in a pot, cook over low heat, stirring often, for about 25 mins, or until fruit is pulpy.
Stir in juice, pulp, and sugar.
Stir over heat until sugar in dissolved.
Bring to boil, and stir,dabbing sides of the pot with a wet brush, until jam sets when tested.
Pour jam into sterilised jars and seal,after placing a square of baking paper over the cap.

*from Recipezaar
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Last edited by Stefanie on Fri Nov 17, 2006 4:48 pm; edited 1 time in total
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Alannia
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PostPosted: Tue Aug 09, 2005 12:54 pm    Post subject: Reply with quote

Oh goody, goody.....Thanks so much Stef for trying it out upon my request. Now, to look for the 'elusive' passionfruit. Hope I can get it here in KL. As you've said, it's hard to come by.
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Stefanie
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PostPosted: Tue Aug 09, 2005 2:25 pm    Post subject: Reply with quote

Alannia,

If you cannot find passionfruit, then substitute with nectarines, peach or even fresh apricots!!
I imagine that peeled,seeded and chopped oranges would be excellent too.
With the use of oranges,serve this chutney with roast duck.
BEST!!
Wink
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Stefanie
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PostPosted: Tue Aug 09, 2005 2:50 pm    Post subject: MANGO JAM Reply with quote

It sounds pretty easy,but it took me a while to get it right,some mangos I used were too fibrous while others were too soft.
You need to get mangos that are ripe,sweet,but firm.

MANGO JAM:
Stick your dish in the freezer,sterilise your jars.
Scrape the pulp from ripe mangoes and chop roughly.
Use clean,grease-free utensils to prevent discoloring. Measure.

To every cup of mango, add 1/2 cup sugar.
In the case of sour mangoes, increase sugar to 2/3 cup.
Cook in a pan,with juice of a large lime to every cup of mango.
Stir while cooking until it thickens.
Test for setting point.
Pour while hot in sterilized jars and seal,after placing a square of baking paper over the cap.

*shared by a Filipino church member
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Last edited by Stefanie on Fri Nov 17, 2006 4:49 pm; edited 1 time in total
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PostPosted: Tue Aug 09, 2005 2:57 pm    Post subject: GUAVA JAM Reply with quote

Use fruit that is ripe enough,and not too hard/crunchy.

Stick the dish in the freezer,and sterilise the jars.

Wash and peel the guavas and mash half the quantity. Roughly chop up the other half. Measure; for every cup use 3/4 cup sugar.
Cook in a pot,with juice of one lime added to every cup of guava.
I stirred in some plum powder too,about 1 tbsp to every cup of guava...so nice!!

Test setting point,let cool for a while.
Pour while hot in sterilized jars and seal,after placing a square of baking paper over the cap.

*shared by a Filipino church member
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Last edited by Stefanie on Fri Nov 17, 2006 4:49 pm; edited 1 time in total
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Alannia
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PostPosted: Tue Aug 09, 2005 5:30 pm    Post subject: Reply with quote

Thanks for all the recipes again. Will try them 1 by 1 and let you know the outcome.

After making the jam, dh was talking about making local jams - nangka, honeydew, etc. and guava was one of them. Now, I can show off to him making guava jam. Wink
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Stefanie
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PostPosted: Tue Aug 09, 2005 10:20 pm    Post subject: Reply with quote

Honeydew or Rock Melon sounds interesting,Alannia.
The trick would be to get chunks of fruit in,without mushing it up too much!
I'll give it a go,see how it turns out!
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cete
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PostPosted: Wed Aug 10, 2005 9:30 am    Post subject: Reply with quote

My DH once bought a bottle of sour sop jam from a charity sale. Very nice.
Stefanie, do u think u can concoct a similar jam ? That wud be great...hehe
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Alannia
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PostPosted: Wed Aug 10, 2005 1:44 pm    Post subject: Reply with quote

Mmmm... that would be nice, soursop jam. We were also talking about it. Soursop, ciku.... ideas were running wild that day after making the jam.

Stef, how do you do it? We just mention something and you are able to come up with the recipe. Eg. the tomato & passionfruit jam ~ what made you put in the green apples? And the proportions for all the ingredients. If I'm supposed to come up with this recipe, I would have just put the tomatoes and passionfruit only.
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PostPosted: Wed Aug 10, 2005 10:37 pm    Post subject: Reply with quote

I'll work on it Cete...Just need some time... coffee


Alannia, green apple is used in many savoury jams/chutneys in Australia,to give that underlying sweetness and fragrance...as well as contrasting bite.
So I just went along with the flow...I have eaten tomato and passionfruit chutneys at various Aussie cafes before,they serve with savoury cold cuts and sandwiches,and thus I roughly knew how to make it,I just needed to tweak the proportions...I turned out lucky this time only... Embarassed
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Stefanie
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PostPosted: Sun Aug 14, 2005 3:32 pm    Post subject: APPLE JAM Reply with quote

APPLE JAM.....for blueberry.
Read the instructions,in the 1st post for prepping your jam jars and various equipment.
This is recipe,makes about 500ml so halve it by all means to experiment,see if you like it.

YOU NEED:
1 pound tart,firm green apples
1 pound light brown sugar
Juice and zest of a lemon (Zest it first using a grater,then juice it)
4 cloves
1 tsp worth grated young ginger
2 to 3 tbsp apple liquer (Sauternes) or apple juice

HOW:
Begin the night before.
Pare the apples, cut them in quarters, core carefully and slice rather thickly. Combine all ingredients in a large bowl,cover and refrigerate overnight.
Sterilise your jars the next day,stick a small dish in the freezer.
Heat a pan up,pour contents of the bowl in,scraping every last bit in...cook for about 10 to 15 minutes,brushing sides of the pan with a wet brush,till apples are soft,thick,and a rich amber colour.
Do not be tempted to press down and squash the apples,you want chunks of fruit here,not apple sauce. But stir frequently and gently to prevent burning.
Test setting point on the cold dish,if it wrinkles when pushed,it is set. If not,cook for a few minutes more.
Remove cloves.

Pour while hot in sterilized jars and seal,after placing a square of baking paper over the cap.

*shared by a friend
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Last edited by Stefanie on Fri Nov 17, 2006 4:51 pm; edited 1 time in total
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Stefanie
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PostPosted: Fri Aug 26, 2005 10:50 am    Post subject: Reply with quote

SOURSOP JAM:
just tried it out yesterday...different from the norm...pretty tart but sweet at the same time.

Pretty much the same procedure as guava jam...

Use fruit that is ripe enough,and not too sour.
Remove seeds from fruit.

Stick the dish in the freezer,and sterilise the jars.

Measure; for every cup use 3/4 cup sugar.
Cook in a pot,with juice of one lime added to every cup of soursop.

Test setting point,let cool for a while.
Pour while hot in sterilized jars and seal,after placing a square of baking paper over the cap.
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Stefanie
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PostPosted: Sun Sep 18, 2005 3:50 pm    Post subject: APPLE, PEAR AND WALNUT CHUTNEY Reply with quote

Amazing on Xmas Ham,good bread and slices of turkey.

APPLE, PEAR AND WALNUT CHUTNEY:
750g green apples (or a mix of red and green is good too)
500g Ripe pears
Grated zest and juice of 1 orange and juice of 1 lemon
3 large onions,coursely chopped
2 crushed garlic cloves
30g fresh grated ginger
250g raisins
150g walnuts chopped
500ml white wine vinegar
100ml good balsamic vinegar
400g unrefined molasses sugar
1 tsp ground cinnamon
1 tsp ground turmeric

METHOD
peel core and chop the apples and pears and place into a large pan.

Add orange zest and both juices and mix well.This will stop the fruit from browning before you begin to cook!
Add onions,garlic,ginger and raisens and stir again.

Add walnuts and stir in both vinegars and bring to the boil.
Reduce heat and cook gently for 15-20 mins.Or until the fruit is soft but still holding its shape!
Stir in molasses sugar until dissolved.
Bring to a low simmer and continue to cook for a further 50 mins,stir every now and then!

When most of the liquid is evaporated and the mixture is quite thick remove from the heat and stir in thr cinnamon,turmeric and season to taste with salt.

Leave to cool and settle,then ladel into sterilised jars.
Close the lids to seal,stick a label on date of production... Wink

If the jars are sterilised correctly this will keep in a cool dark space for about a year!

*from a chef friend
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Alannia
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PostPosted: Tue Sep 27, 2005 10:24 am    Post subject: Reply with quote

Stef, I have tried making honeydew jam. I put in only honeydew, sugar, lemon juice and a splash of melon liquer. Somehow, there's no oomph. Is there anything else I can add in? Any spices?
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Stefanie
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PostPosted: Tue Sep 27, 2005 10:08 pm    Post subject: Reply with quote

Alannia...you could add some fresh grated ginger. It seems to go very well with melons!!
About 1 to 2 tsp should do.

I've worked on a watermelon jam and it is fantastic!
Please please try it!

Very Happy
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Stefanie
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PostPosted: Tue Sep 27, 2005 10:09 pm    Post subject: Reply with quote

WATERMELON JAM:
The "trick" is to leave it on low heat and give a few occasional stirs.

YOU NEED:
500g seedless watermelon
350 to 450g of white sugar (depends on how sweet you like it,and how ripe your melon is)
2 vanilla pods
1/2 tsp salt
2 tbsp lemon juice
optional: 1 tsp fresh grated ginger,gives it a zing!

HOW:
Scrape the seeds of the pods out,pop these,with the pods into a heavy based saucepan,with all the other ingredients.

Simmer slowly,stirring occasionally,for 90 minutes,or until thickened.
Fish out the pods,then ladle into sterilised jars,seal and keep in a cool,dark place.

While this is not particularly good on plain white bread,it is excellent on more-ish breads like grain breads.
Good on scones and waffles too.

*modified from a magazine
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Alannia
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PostPosted: Wed Sep 28, 2005 10:25 am    Post subject: Reply with quote

I know I can count on you to come up with a 'solution'. Will try adding in ginger in the next batch of honeydew jam. Will also try out the watermelon jam after I have finish with this batch.
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Stefanie
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PostPosted: Tue Feb 21, 2006 6:11 pm    Post subject: BLUEBERRY & GRAPE JAM Reply with quote

YOU NEED:
1 punnet blueberries ($4.55 per punnet from any supermarket)
250gm red grapes
250gm sugar
Juice and zest of a lemon
3 tbsp red wine or vodka
1/2 tsp butter

HOW:
Stick a small dish in the freezer.
If using grapes with seeds,cut in half and remove seeds.
If not,just cut in half and set aside.

In a pan, or a pot,combine fruit,zest,juice and sugar together. Stir in alcohol,you may or may not chose to ignite it.
Cook,stirring frequently till thick,about 10 to 12 minutes. Brush down the sides of the pan with a wet brush.
Test setting point on the cold dish,it will set on contact,if not,cook a little more.
Do not overcook as it will be too thick. If so,stir in hot water,a little at a time till consistency is right. Stir in butter.
Pour into sterilised jars,seal and place in fridge.
Smile
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cwl
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PostPosted: Wed Feb 22, 2006 1:20 am    Post subject: Reply with quote

Found your recipe, Stefanie. Will wait for berry season to try it out when berries are cheap and sweet. Maybe mixed berry jam...yum :lol: :lol: Stefanie, what's the best way to tell when your jam has set properly?
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Stefanie
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PostPosted: Wed Feb 22, 2006 8:57 pm    Post subject: Reply with quote

When you plop some on your cold dish from the freezer,it should set right away.
That means when you push it with your finger,it should wrinkle a little!
There you go...easy peasy!!

I just made blueberry and apple today...fantastic combi!
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PostPosted: Thu Feb 23, 2006 4:50 am    Post subject: Reply with quote

Thanks Stefanie. Blueberry and apples sounds delish,

Just saw that strawberries and blackberries are on sale at my local mart. Someone there must be psychic....or member of KC ! :lol: :lol: :lol: :lol:
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Alannia
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PostPosted: Thu Feb 23, 2006 9:37 am    Post subject: Reply with quote

Stef, did you put in the same amount of apples as you did for the grapes? Or does it matters :lol: ?
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