Jams&Jellies – The Secret Ingredient

Dessert

Plum Ginger Jam | 4 Ingredient Plum Ginger Jam Recipe | Alubukhara Adrak Jam

By anshu July 6, 2017

Living on the hills has its own advantages and disadvantages. One of the most amazing part of the hills is that we get access to some fresh bounty in the form of fruit, vegetables and lentils. Everything is organically grown. Last week when I went to Mukteshwar, I saw people selling fresh plums , peaches and apricots on the road side, just outside their orchards. I bought them greedily and started weaving dreams of how I can utilize them. I made Peach upside down cake with peaches, Apricot Almond Cake and Apricot coriander chutney with apricots and this Plum Ginger Jam with juicy ripe plums.

This is by far the most amazing combination of jam I have made. The way plum marries ginger is outstanding. It has an incredible out of the world taste and goes amazing with my Sourdough Bread, I made a small batch to really understand how ginger marries Plums but looks like I have to make a huge batch as the result was sincilating! Try this 4 Ingredient, Preservative free, Pectin free Plum Ginger Jam and you will surely like to thank me 🙂

Directions:
1. Wash some plums and pat them fry with a kitchen towel.

2. Chop them into small pieces and remove the stone. Place a ceramic plate inside the freezer.

3. Put the chopped pieces of plums in a pan, preferably a non stick pan.

4. Add grated ginger, lemon juice and sugar.

5. Mix everything well and turn the flame on. Keep cooking on medium high flame.

6. The plums would release its liquid and entire mixture will come to a boil. If you feel their is little liquid in the plums add 1 tbsp water and cook.

7. Keep stirring and cooking. As the plums cook the colour of the jam will become darker. After 10 minutes approximately when you notice it has achieved some what jam like consistency you can test by putting quarter of a spoon on the frozen ceramic plate and run a finger in between it. If the division remains clear your jam is ready but if the jam runs over, you need to cook a little longer and do the test again.

8. Turn the flame off and let it cool down before you transfer this to a glass jar. Store in the refrigerator for couple of weeks. Please use a clean and dry spoon for spooning out the jam from the jar.

Other Plum recipes you can try are : Spiced Plum Chutney and Plum and Mango Smoothie .

You can even try Red Bell Pepper and Chili Jam and Strawberry Jam

[whohit]PlumGingerJam[/whohit]

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Apples

Apple Spiced Butter | Stovetop Apple Cinnamon Butter Recipe

By anshu September 8, 2016

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I have been doing a food consult for an Organic Village Resort in Mukteshwar, Uttrakhand by the name Dyo. It’s a gorgeous property in the middle of an Apple orchard spread over 25 acres. It’s a divine lap of nature with organic fruits and vegetables. They offer ‘farm to table’ experience to their guests. Everything you eat there is all grown organically in the property. If you are travelling to this part of the country you must ensure you spend a few days with them for a ravishing experience into the wild.

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When I went for my food consult last month I picked up two boxes of Apples for myself and my family. Apart from making other amazing dishes with Apples I utilized them in making this huge batch of delicious Apple Butter. It came out creamy, spicy and lip smacking. I smeared on my toast and for a second I was in heaven. You can use this to make Pan cakes, Cakes, Brownies and many other things. This is usually made in a slow crockpot overnight. However I made it in a normal saucepan and it was still delicious and super quick! So if you have apples in abundance put them to right use by making this tempting Apple Butter.

Directions:

1. Take some fresh apples and wash them thoroughly under running water.

2. Cut them into four pieces and core them discarding the seeds.Do not remove the peels.

3. Further cut them in cubes and set aside.

4. In a large pan add the cubed apples and add ground cinnamon and cloves.

4. Squeeze in some lemon juice and add salt and maple syrup.

5. Combine everything together and cover the pot with the lid and let it cook on low flame for 30 minutes to 45 minutes or until everything is squishy squashy. Do not forget to stir it from time to time. Caution! at this point of time your house will start smelling like a cinnamon Bomb! Ummm aaha!

6. I also added additional brown sugar to make it a lot more sweeter. You can skip it if your apples are very sweet and your maple syrup gives you the desired sweetness. You will now notice your apples are bubbly and syrupy. Continue to cook till the syrup is reduced.

7. Once that syrup has reduced you know your apples are ready to be pureed. Put them in a blender and make a smooth butter like puree.

8. Let it come to room temperature before you transfer it to glass mason jars. Keep them refrigerated and it stays good for months. Just remember to use a clean, dry spoon before taking it out of the jar. Enjoy the deliciousness.

Other recipes using apples you can try are: Apple Crisp, Apple Raisins Streusel Bread, Apple Bulgar Pudding, Apple & Cinnamon Pancakes.

AppleButter_Featured4 [whohit]AppleButter[/whohit]

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Easy Recipe

Strawberry Preserve | 3 Ingredient Homemade Strawberry Jam

By anshu March 3, 2016

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The Joy of Spring is in seeing some delicious fruits like cheery, blueberries, Strawberries and alike. They catch your attention instantly. The beauty of these fruits is that you can enjoy them as it is and at the same time make something fabulous out of them. Last year I got crazy with Cherries and I ended up doing Mascarpone Cherry Compote Cheesecake Glasses and Cherry Rosemary & Sea Salt Focaccia Bread. This season I have laid my hands on the gorgeous looking Strawberries. I just finished doing a batch of Strawberry cookies, I know it sounds weird but they tasted just yum. Will share the recipe soon 🙂 I have plenty on my mind but for now I bring you this heavenly strawberry preserve.

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The more I talk about this is less.. The freshness and bite size pieces of strawberry in the preserve was to die for. Smear it on top of a freshly baked bread slice and shut your eyes for a pure food orgasm. The bottled stuff you get in a market is all chemical but jam. I challenge you once you taste this you will never ever buy the market stuff.

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Look at that Spoon jeweled with Strawberry Preserve! Can you spot the pulp.. that’s what I call heaven! So when are you trying it? Make a small batch and enjoy the freshness of Strawberries without any preservative or pectin.

Directions:
1. Wash the Strawberries thoroughly and hull them using a pairing knife.

2. Cut them into equal size pieces and put them in a bowl.

3. Add sugar and toss the berries. Cover it with a lid and let it sit for 4-5 hours, ensuring you stir them every half an hour.

4. That’s how the strawberries will release all its juice and squeeze up. Now put this in a saucepan over medium high heat.

5. Let it come to a boil. It should take 5-7 minutes. Use a potato masher to mash the strawberries as you cook. Keep stirring. In the meanwhile place a small ceramic or steel plate in the freezer. Don’t ask me why! I will tell you later 😛 Just do as I say 😉

6. Add lemon juice for the glaze and let it cook further till the time it has thickened and reduced.

7. When you think your jam is ready just take that plate out of the freezer and pour a little jam on the plate. Wait for 30 seconds and then draw a line in its centre with your finger. If the partition stays as it is then your preserve is ready and if its runny then you need to cook it for a little time more and do this test again.

8. Let the preserve cool down completely transfer it to a air tight glass jar and refrigerate. You must always use dry hands and spoon to keep its longevity. It easily stays good for 8-10 months. Enjoy!

Other Jams, Chutneys and Preserves you can try here are: Fresh Plum Spiced Chutney, Argentine Chimichurri Salsa, Coconut Chutney , Sweet and Sour Raw Mango Chutney, Spinach Coriander Salsa| Phalahari Chutney, Raw Mango Chutney with Mint and Coriander and Szechuan Sauce.

StrawberryPreserve_Featured4 [whohit]Strawberry Preserve[/whohit]

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Chutney

Red Chilli & Red Bell Pepper Jam | Red Chilli and Capsicum Preserve | Red Chilli Sweet Chutney

By anshu February 27, 2016

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It was a season of Red Chilies. I made about 20 kilos of Stuffed Red Chilli Pickle and was busy with its distribution all winter. I am back to my hills and I spotted more red chilies in the market. Oh man! Its my weakness. I cant resist red chillies for they are so darn pretty. Then I remembered I had once asked a dear friend of mine Kiran Padsala Amin to share this recipe of Red Chilli Jam. Its originally from Megha Vikram Singh. I must thank the girls for this lip smacking recipe.

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The jam or preserve was a hit in my family. My Mother in law who doesn’t like hot spicy food, also appreciated it and greedily ate with a parantha. Ah! what else do you want. If you ask me to describe the taste, its the taste of chillies with the sweetness of sugar. Of course, it has a hint of hotness which makes it to die for. I am not gonna add more words for I want you to try and leave back your comments below.

Directions:
1. Wash the Red Chillies and Red Bell Pepper and pat them dry.

2. Deseed the Red Bell Pepper and cut them into small pieces. Add the pieces in a blender and make a coarse puree. It can be just a little chunky.

3. Similarly deseed the Red Chillies and Pulse them with the Red Bell Peppers to make a chunky puree.

4. In the meanwhile add sugar in a large heavy bottom pan. Also add White Vinegar and salt. Put the flame on on medium and let the sugar dissolve in vinegar. Do not stir the sugar, let it slowly melt. If you try to stir it, it will crystalize and you don’t want that to happen to your jam. So have patience and let it take its own sweet time.

5. Once you see the sugar has melted. Its time to put all the puree to the pan. If you are adding pectin* then this is the time. Add it to the sugar syrup. Give it a gentle mix and let it boil for good 20-25 minutes.

6. After 20-25 minutes you will see the mixture is syrupy but hasn’t thickened. Dont worry! Let it sit for 45 minutes or so to cool down. It will thicken as it cools.

7. Transfer this to glass jars and indulge. Try it on a slice of bread or paratha or just eat barely!

You can even try Stuffed Red Chilli Pickle.

Other Accompaniments you can try here are: Spicy Chinese Sauce, Pudina Chutney, Sweet and Sour Raw Mango Chutney, Coconut Chutney , Argentine Chimichurri Salsa, Fresh Plum Spiced Chutney.

RedChiliJam_Featured2 [whohit]RedChilliJam[/whohit]

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