CRANBERRY JAM

Freshly made Cranberry Jam

Sweet but with a tint sour and fragrance of Lemon

Cranberry Jam
can be used as a spread on bread and filling in cakes.
When diluted, can be used as a sauce for roast meat, yummy!

I have some dried cranberries left over from the Chinese New Year baking.
So, I decided to make some jam with it.
If you like the sourish taste of cranberry,
you will like this jam.

Here is the recipe of you are interested:

Cranberry Jam

250g dried cranberry

150g boiling water

125g sugar

30g fresh lemon slices

1) pour boiling water over the cranberry, cover & soak for 30min

2) blend the cranberry in its soaking water

3) combine the blended cranberry, sugar & lemon slices

4) boil over medium heat & stir often, until it reaches jam consistency

5) leave to cool, remove the lemon slices

6) store in bottles, in the fridge

GRAPEFRUIT ORANGE LEMON MARMALADE

Grapefruit Marmalade

is your choice if you want you marmalade

fruity, sweet and with a hint of bitterness.

I love its taste.

I spread it on bread and scones,

as fillings in cakes and muffins,

I even dilute it into a drink!

A warm and refreshing Grapefruit Drink!

The ingredients are simple

but you need a bit of patience to have it done.

If you are interested in this recipe...

Grapefruit Marmalade

1 large (290g) grapefruit

1 large (150g) lemon

2 (335g) oranges

450g sugar

600g water

1) wash fruits and boil whole in water in a saucepan

2) simmer uncovered for 40min, turning once or twice, until skin is soft

3) remove fruits to cool, retain the water

4) slice off rind from fruits and cut into thin  strips

5) discard the white part or pith

6) chop up the fruits, discard the seeds

7) put all fruits and rind back into the water

8) boil for 30min or until liquid is reduced to half

9) add sugar & stir over gentle heat until marmalade gels

10) test by dropping a small drop into a glass of water. 

       If the drop does not spread, it is ready.

Ding Mee Ling July 27 at 7:43 AM Such a delightful breakfast with your marmalade. A marvelous combination Katie Foong. Bringing Flashbacks of my late Father in law enjoying his crackers. Marmalade was one.

ORANGE LEMON GINGER MARMALADE

Orange Marmalade,

Orange Lemon Marmalade,

and now

combining the 2 

with additional member, Ginger

Here it is:

Orange Lemon Ginger Marmalade

Inspiration from Juliana Ding & her friend Sr W

Orange Lemon Ginger Marmalade

1 large orange (7oz)

1.5 lemon (3.5oz)

3.5oz young ginger, shredded

1 Tsp lemon juice

2.5 cup water

3 cup sugar

1. wash fruits, cut fruits in half from stem to blossom end

2. slice fruits perpendicularly

3. place fruits & shredded ginger in a deep pot, add lemon juice & water

4. bring it to boil, then simmer until fruits is soft, 40-50min

5. add water if necessary, to bring back water to original level

6. add sugar & boil rapidly to 103'C, continue cooking

7. do sheet test. If syrup pass sheet test, remove from heat to cool

Sheet Test

Put a cold metal spoon into the boiling syrup, raise the spoon 1 foot above the pot.

Run mixture in the spoon from side to side to cool. If the syrup falls off the spoon 

in one sheet instead of a drop, it is ready.

Preparation of bottles

Place clean bottles in a pot. Fill the pot with water to submerge all the bottles.

Boil for 20min. Remove bottles to dry upside down on a dish cloth.

Note:

Sugar must only be added when the fruits are soft! Avoid hardening of lemon rind

LEMON CURD

Lemon Curd

is both sweet and sour

and has the fragrant of lemon

It can be used as filling

or

pour over any dessert

or even eat it on its own

Yummy!

I have adapted this recipe from thedomesticgoddesswannabe.com

Lemon Curd

(A) 150g freshly squeezed lemon juice (from 3 lemons)

       225g sugar

       2 eggs

       2 egg yolks

(B) 60g butter 

      grated lemon zest from 2 lemons

1. put all ingredients (A) into a metal bowl over a pot of simmering water

2. whisk the mixture

3. once the mixture begins to thicken, continue stirring with a spatula

4. when the mixture has thickened (it should leave a path after each stir),

    remove from heat.

5. stir in butter, in 2 additions, until butter has completely dissolved

6. add zest of lemon, and leave to cool

CARAMEL KAYA

   CARAMEL KAYA

2 large eggs
150g sugar
250g santan
    3 pandan leaves knotted

Method:
1) heat up water in a double boiler (outter pot)
2) beat eggs with 100g sugar
3) add santan, mix well and leave aside
4) when water boils, remove from heat
5) caramel 50g sugar in the inside pot of a double boiler
     over low heat
6) when sugar started to caramel, remove from heat
7) and put this pot into the outer pot of hot water 
8) strain egg mixture into the caramel, stir well
9) add knotted pandan leaves
10) off and on stirring the egg mixture over low heat
11) when the custard thickens to a right texture, 
       cover the pot & remove from heat 
12) after 25min, the kaya is ready to be spooned into bottles

Note:
Alternatively, instead of caramel, add thick pandan juice for colour