Pumpkin-themed coffees, baked goods and every shade of orange will be taking over until Halloween. Continue reading “Home-made punpkin puree”
The fruit I miss the most are black currants (also know as cassis or Ribes nigrum). I grew up drinking hectolitres of my favourite black currant juice (diluted with other juices of course) and gobbling black currant jam. These little berries are very abundant in the rural southern Poland. Currently, they are so cheap that people stopped picking them because it costs less to let them rot than pick.
Are there any other poor souls out there whose minds have been tormented by this song in their youth?
I love me some zesty pickles. For sammiches, burgers and as a snack. I have no problem destroying a 1 litre jar of pickles by myself on occasion. I only hope these occurrences are infrequent enough that I don’t die of heart attack any time soon. For now, I take solace in the fact that pickles are very low in calories (approximately 11 calories per 100 g!). My loving husband decided to indulge my questionable love for salt and made some pickles. This post shows you how he went about it. A detailed review of the pickles will be posted when they have ripen so stay tuned! Continue reading “Tickle my pickle. Jan’s pickles”
I love everything about home made jam: it’s versatility, the making process, the fact I can lock up the flavour of seasonal fruit and enjoy it later. I have many uses for jams: traditional spread for toasts/bagels,as a sweetener to my yogurt and granola and as an additive to baking (cookies/cakes), ice-cream or deserts. But my favourite way to enjoy a high quality jam is with a spoon that goes straight to my mouth! All these uses call for a variety of consistencies and sweetness levels which sometimes is hard to find. Continue reading “Jam…balaya!”
Making jam is really quite easy and fun! Let me show you how you can make delicious jam at home. Continue reading “A jam session!”
I love strawberry jam! It is forever a symbol of a happy childhood and an adolescence spent in rural Poland. When I was a little girl in Poland… I had a pony! … just kidding. What I wanted to say is that when I was growing up, the only jam we had was home-made. There were just no other options (communism et al.).
We went strawberry picking at Brantwood Farms and after 45 minutes I had enough fruit for 2 batches of strawberry jam! Sure, it took me 2 full days of work but the results are fantastic: two strikingly different and equally delicious strawberry jams: classic strawberry and strawberry rhubarb. Both of these jam were made using only the necessary ingredients fruit, sugar, acid (fresh lemon juice), and a jelling agents (fresh apples). If you’d like to learn how to make jam at home using only 4 ingredients, check out this post.
This is a tart jam! You are highly unlikely to find something like this in a store. I love this jam because I can eat it guilt-free with a spoon for desert.
It is light in colour thanks to the acidic rhubarb. The consistency is quite smooth, thinner than Sweet Lips and there are no fruit chunks. The jam spreads very easily.
This jam is a fantastic supportive actor for cakes. I will definitely be using it as a thin zesty film in between cake layers to bring out main flavours.
This is a classic strawberry jam. The highlights include: all strawberry fruit, low sugar content and no pectin added.
The jam is very thick, dark in colour with caramel taste and a slightly smokey flavour. Just perfect for toast, bagel or added to plain yogurt. It will feature in my cookies, such as butter cookies or thumbprint cookies.