Two cups of fruit makes about 1 1/2
cups of jam, so this is just enough for a week of breakfasts — then it's time to choose a new combination of fruits at the farmers market and make another batch!
Every year for four years, I'd buy some of the rock - hard peach approximations shipped in from California, and every summer I'd be disappointed — until, that is, I found out that you can pick your own peaches in Willcox, AZ of all places (which is why I currently have 6
cups of jam, 3 pints of pickled peaches, 2 pints of peach chutney and four quarts of sliced, frozen peaches at my house — takes surprisingly little effort to pick 25 lbs of peaches!).
Spread one
cup of the jam evenly over the partially baked bars.
Not exact matches
(180 g)(3/4
cup) sugar 7.5 oz (220 g)(1
cup) unsalted butter 1/4
cup sifted flour 1/4
cup milk 4 large eggs 2 - 3 teaspoons
of Habanero
jam (or other hot chile pepper
jam) Confectioner's sugar for decoration
1 Giant - sized Sara Lee pound cake, cold but not frozen 3 Klondike chocolate covered ice cream bars 12 - 16 egg whites 1 teaspoon cream
of tartar 1
cup granulated sugar 1 wooden plank, 12» x 8» by 1 - inch thick Heavy duty aluminum foil to wrap the plank 1 8 - ounce jar
of raspberry
jam 1 8 - ounce jar
of chocolate fudge sauce
4 tablespoons Coconut Oil 4 tablespoons Almond Butter 1/2
cup Coconut Sugar 2 tablespoons Chia Seeds 4 tablespoons water + 2 tablespoons Maple Syrup 1 teaspoon Vanilla Extract 1 1/2
cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea Salt
Jam of your choice (we used Raspberry)
Cranberry
Jam 1 1/2
cups fresh cranberries 3 tablespoons agave syrup, honey, or another sweetener
of choice juice
of 1/2 lemon 1/2
cup Irish moss gelTo make Irish moss gel, rinse Irish moss thoroughly and soak in hot water for at least 10 minutes.
A couple
of cups of your favorite berries, with some sugar and vanilla will cook down perfectly to create a sweet simple
jam.
Then I sat down at the computer with a large piece with strawberry
jam and a hot
cup of black coffee and signed into gmail.
for the icing: 1
cup confectioners» sugar, sifted 4 tablespoons butter, at room temperature 1/4
cup strawberry
jam (I used reduced sugar) pinch
of salt sprinkles, for topping
Yes, by using the gelling power
of these tiny little seeds we can transform a few
cups of ripe fruit into a low - sugar, spreadable, spoonable
jam in about 20 minutes.
Then spoon another 2 tablespoons
of batter on top
of the
jam, filling the muffin
cups about a 1/2» to 1/4» from the top.
Sugar Free Bing Cherry
Jam Four Cups
of Fresh Bing Cherries: Pitted and Sliced 1/4
Cup Stevia Powder 1/4
Cup Water 2 Pectin Packages for Sugar or Low Sugar
Jam 3 1/2 Pint Canning Jars Boil the pitted Cherries, water and Stevia for about 45 minutes at a light boil.
For the strawberry
jam icing: 1
cup powdered sugar, sifted 4 TBSP unsalted butter, at room temperature 1/4
cup strawberry
jam A pinch
of salt Sprinkles, to decorate
Serve with clotted cream,
jam and
cup of tea.
cream cheese, cold 1 1/2 tbsp glucose 1 1/2 tbsp corn syrup 1 1/2 tbsp strawberry extract if available or strawberry
jam 1 3/4
cup + 2 tbsp (300g) powdered sugar 3/4 tsp salt a pinch
of baking powder a pinch
of citric acid
In a small bowl, add the strawberry
jam, and stir in a scoop
of the buttercream, about a 1/2
cup.
2 large apples, sliced 1/3
cup brown sugar, loosely packed 1 tsp cinnamon 3 tbsp
of unsalted butter, cold, cut into small pieces 1 sheet
of puff pastry 2 - 3 tablespoons apricot
jam (optional — for glazing the top
of the baked tart)
Add a small dollop
of jam in the oat
cups before adding a scoop
of yogurt.
About 10 strawberries blended with 1/2
cup of water, stir in 1 tbsp chia seeds, microwave for 2 - 3 minutes and let cool / gel in the freezer until it reaches a thicker,
jam - like consistency, about 30 minutes.
Instead
of the raspberry
jam, I take 1.5
cups of frozen cranberries and cook it down in a pot on very slow heat, until the consistency is like
jam.
Even if rhubarb might call for some honey you don't have to drop two
cups of it in the pot while cooking the fruit, just a tablespoon (or two) is perfectly enough to make the
jam nicely cringe free.
1/3
cup raspberry
jam (with seeds) 2 tablespoons
of orange juice 2 tablespoons red wine vinegar 1 sprig
of Rosemary Balsamic vinegar (better quality)
Drop about 1/2 tsp
of jam into the centre
of each muffin and cover with more batter, filling the muffin
cups about 2/3
of the way.
3 oz cream cheese, at room temperature 5 oz, mascarpone cheese, at room temperature 1 1/2
cups unsalted butter, at room temperature 3 tsp vanilla extract, divided 6 eggs 2
cups granulated sugar 1
cup powdered sugar 3
cups cake flour pinch
of salt 6 TBSP strawberry
jam 3 TBSP unsweetened cocoa powder 4 - 5 drops neon pink food coloring
1
cup milk 2 egg yolks 1/4
cup packed brown sugar, dark 2 tbsp cornstarch 1/2 tsp cinnamon 1 set
of Brioche Dough (1 1/4 lbs) 4 tbsp (1/2 stick) unsalted butter, softened at room temperature to texture
of mayonnaise 1/2
cup raisins 1/2
cup apricot
jam
1
cup white rice flour 3/4
cup gluten free oat flour (see note) 1/2
cup sugar 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 large egg 1 large egg yolk 1
cup full fat plain yogurt 1 stick unsalted butter (melted and cooled to room temperature) 1 tsp vanilla extract zest
of 1 lemon or lime 12 tsp
of kiwi - lime marmalade (or
jam / preserve / marmalade
of your choice)-- recipe follows vanilla sugar (optional) 4 tsp lime juice 2/3
cup sifted powdered sugar
Taking a small spoon, place a generous teaspoon
of kiwi - lime marmalade (or whatever
jam you are using) in the center
of each muffin
cup on top
of the batter.
Jam buns from Donna Hay magazine 2 teaspoons active dry yeast 5 tablespoons caster sugar 3/4 cup (180 ml) lukewarm whole milk 2 1/3 cups + 1 tablespoon (337g) all purpose flour 3 tablespoons (42g) unsalted butter, melted 1 egg yolk 1/3 cup raspberry jam or your favorite flavor 1 egg yolk, extra 2 tablespoons heavy cream icing sugar, for dusting (optional) Place the yeast, 2 teaspoons of the sugar and the milk in a large bowl and mix to combi
Jam buns from Donna Hay magazine 2 teaspoons active dry yeast 5 tablespoons caster sugar 3/4
cup (180 ml) lukewarm whole milk 2 1/3
cups + 1 tablespoon (337g) all purpose flour 3 tablespoons (42g) unsalted butter, melted 1 egg yolk 1/3
cup raspberry
jam or your favorite flavor 1 egg yolk, extra 2 tablespoons heavy cream icing sugar, for dusting (optional) Place the yeast, 2 teaspoons of the sugar and the milk in a large bowl and mix to combi
jam or your favorite flavor 1 egg yolk, extra 2 tablespoons heavy cream icing sugar, for dusting (optional) Place the yeast, 2 teaspoons
of the sugar and the milk in a large bowl and mix to combine.
Scoop the strawberry «
jam» into the centre
of the pastry
cups, top with fresh quartered pieces
of strawberries and drizzle tops with frosting.
For the fig
jam filling: 2 pints ripe fresh black mission figs, rinsed, stems removed and halved 1 1/2
cups sugar 4 tablespoons butter Juice
of 1 orange 1/4
cup ruby port or brandy (optional)
Once I had smoothed the dough into each
of the 12 little
cups, I topped each with a scant tablespoon
of jam and a sprinkling
of streusel, put them in the oven, and waited.
They'd be great served with butter,
jam, and a
cup of tea, but I decided to turn them into shortcakes for dessert with the addition
of some fruit and whipped cream.
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2
cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4
cup adobo sauce from canned chipotle 1/2
cup peach mango
jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices
of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4
cup pickled jalapeno juice from jar 1/4
cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
The addition
of 1/2
cup pomegranate juice gave flavour and I got a lovely deep burgundy coloured
jam instead
of a tarted up red like the recipes that had Jello in them.
Most
jams have
cups and
cups of sugar, which is a very necessary part
of the process and it is not my intention here to call this
jam a reduced sugar
jam.
If you don't have time to make the bbq sauce, you can add 1/2
cup guava
jam or jelly into 1 1/2
cups of your favourite flavour BBQ sauce.
For the Dipping Sauce: 1 tablespoon Lime Juice 2 teaspoons Jalapeño, finely chopped 1/2
cup Pineapple Preserves (I used mango - peach
jam) * Splash
of Tequilla (I added)
Have ready a 1 -
cup glass jar or bottle with a tight - fitting lid; I used an empty (and clean, obviously) jar
of jam.
3/4
cup unsalted butter 1/2
cup sugar The grated zest
of one lemon Pinch
of cinnamon 1 large egg yolk 1 teaspoon pure vanilla extract 1
cup All - Purpose Flour 3/4
cup almond flour 1/4 teaspoon salt Raspberry
jam for filling Confectioners» sugar for dusting You'll need two baking sheets lined with Silpat mats or parchment paper.
-LSB-...]
of pure vanilla extract 5) 1/4 teaspoon
of salt 6) 1/2 — 3/4
cup of strawberry
jam (or peach
jam, fig
jam, orange marmalade, or grapefruit -LSB-...]
Bakewell slice from Feast: Food to Celebrate Life Base: 1 1/2
cups + 1 tablespoon (220g) all purpose flour 1/3
cup (47g) icing sugar pinch
of salt 1
cup (226g / 2 sticks) unsalted butter, cold and chopped Frangipane filling: 2/3
cup (150g / 1 1/3 sticks) unsalted butter 4 eggs 3/4
cup (150g) superfine sugar 1 1/2
cups (150g) almond meal 2/3
cup (80g) flaked almonds 1 heaping
cup jam Preheat the oven to 180 °C / 350 °F.
1
cup organic non-hydrogenated vegetable shortening 1 1/2
cups powdered sugar, sifted 2 tablespoons gluten - free all - purpose flour blend
of choice 1/2
cup canned full - fat coconut milk (well mixed) 1 teaspoon pure vanilla extract 1/4
cup raspberry
jam, heated and strained to equal 2 tablespoons (cool to room temperature)
Try adding half a
cup of apricot or peach
jam.
1
cup of sunflower seeds (soaked for at least four hours in 2
cups of water, drained and rinsed) 1
cup of water Juice
of 2 lemons 1/4
cup nutritional yeast 3 Tablespoons unsweetened dairy - free yogurt (optional) 3 Tablespoons unsweetened nondairy milk (more if you desire a thinner dressing) 2 Tablespoons apricot butter or fruit sweetened
jam (optional) 2 Tablespoons miso (we use South River Chickpea or White Miso) 1 large clove garlic 1/2 teaspoon freshly ground pepper
I added an extra 1/4
cup of milk, and would have added more, except the recipe clearly stated to not let it get sticky... the final result was scones that were tasty, but so so dry, and they completely crumbled apart when I cut them open to put
jam and butter on.
The first way is to fill each muffin
cup only halfway full, place a dollop
of strawberry
jam in the center then evenly distribute the rest
of the batter over top
of each muffin.
The other way (which is what I did), is to fill all 12 muffin
cups with an even amount
of batter then spoon a dollop
of jam in the center
of each one.
For the Raspberry - Almond Chia Seed
Jam: Use 2 1/2
cups (625 mL / 10 ounces / 300 g) frozen or fresh raspberries, 1/4
cup (60 mL) pure maple syrup, 2 tablespoons (30 mL) chia seeds, 1/4 teaspoon (1 mL) pure almond extract, and a pinch
of fine sea salt.
-LSB-...] 4) 1 1/2 teaspoons
of pure vanilla extract 5) 1/4 teaspoon
of salt 6) 1/2 — 3/4
cup of strawberry
jam (or peach
jam, fig
jam, orange marmalade, or grapefruit -LSB-...]