I love the lemon
peel in this jam... it gives it a wonderful flavor and keeps it from being too sweet.
Not exact matches
6 tablespoons cold non-hydrogenated vegan margarine, cut into pieces 2/3 cup granulated sugar 1 1/4 cup blanched sliced almonds, pulsed
in a food processor into a fine meal 2 tablespoons cornstarch pinch salt 1/4 teaspoon ground cinnamon 2/3 cup plain almond milk 2 teaspoons vanilla extract 1/2 teaspoon almond extract 4 pears (Bartlet or Bosc),
peeled, cored and sliced into thin rounds 1/4 cup apricot
jam, melted
For this fig, plum & pomegranate
jam I also used ground dried lemon
peel (You can find the recipe
in my Instagram feed.)
Your peaches must be
peeled in order to make peach
jam.
I substituted 3/4 t. vanilla for the Fiori di Sicilia, omitted the citrus
peel and did not add water to the apricot
jam (The
jam was plenty runny enough by heating it
in the microwave and omitting the water kept the tart from getting soggy.)
The two little girls had mini peanut butter and
jam heart sandwiches, carrots, cheese and a banana that works great cut like this and left
in the
peel.
You can eat fresh figs out of hand, either
peeled or unpeeled, make them into
jam or cook them to use
in puddings, pies or cakes.
So
peel the orange, squeeze the juice into the
jam and also throw
in the rest of the orange.