#sconespread

[chauvinistsushi]

Easy homemade raspberry jam recipe. Packed with fresh fruit flavor, this sweet and tangy spread is perfect for topping toast, scones, or yogurt.

Homemade Raspberry Jam Recipe

[theonesweloveproject]

The bright citrus flavor of oranges and lemons is combined with the warmth of fresh ginger in this delicious Orange and Ginger Marmalade recipe. It's a versatile condiment that goes well with toast, scones, and meats because it has the ideal balance of sweet and tangy flavors with a hint of spice.

Ingredients: 4 large oranges. 2 lemons. 4 cups granulated sugar. 2 inches fresh ginger, peeled and finely grated. 1/2 cup water.

Instructions: After giving the oranges and lemons a thorough wash, remove the zest and juice, setting aside the juice and zest in different bowls. Eliminate any seeds from the zest and secure them in a tea infuser or a tiny piece of cheesecloth. Remove any visible seeds and thinly slice the peeled oranges and lemons into rounds. Put the grated ginger, sugar, water, and the citrus slicesreservedinto a large pot with a heavy bottom. Place the tea infuser or cheesecloth with the seed inside in the pot. To allow the flavors to meld, thoroughly stir the mixture and let it sit for 30 minutes. Stirring constantly, place the pot over medium-high heat and bring the mixture to a boil. After the marmalade reaches a boiling point, lower the heat to a simmer and let it cook for 45 to 60 minutes, or until it thickens and takes on the desired consistency. Stir from time to time. Prepare your canning jars by sterilizing them in boiling water or in the dishwasher while the marmalade is cooking. Remove and discard the cheesecloth or tea infuser containing the seeds after the marmalade has thickened. After sterilizing the jars, spoon the hot marmalade into them, leaving a 1/4-inch headspace at the top. To guarantee correct sealing, put the jar lids on and process them in a boiling water bath for ten minutes. Place the jars in a cool, dark place after letting them cool completely at room temperature. It's now time to sip your homemade Orange and Ginger Marmalade!

Prep Time: 30 minutes

Cook Time: 60 minutes

Greek Gallery

[yirri-doodles]

Savor the flavors of Jean's homemade cumquat jam, which are tangy and sweet. Ideal as a delectable condiment for a variety of dishes or for spreading on toast or scones.

Ingredients: 1 kg cumquats, washed and sliced. 750g granulated sugar. 1 lemon, juiced. 1/2 cup water.

Instructions: Wash the cumquats thoroughly and slice them thinly, removing any seeds. In a large pot, combine the sliced cumquats, granulated sugar, lemon juice, and water. Stir the mixture well and let it sit for 30 minutes to allow the sugar to dissolve and the cumquats to macerate. Place the pot on medium heat and bring the mixture to a boil, stirring occasionally. Once it reaches a rolling boil, reduce the heat to low and simmer for about 30-40 minutes, or until the jam thickens and reaches the desired consistency. Stir occasionally to prevent sticking and burning. While the jam is cooking, sterilize your jam jars and lids by placing them in boiling water for a few minutes, then allowing them to air dry. Once the jam has thickened, remove it from the heat and carefully ladle it into the sterilized jars, leaving a small gap at the top. Seal the jars tightly with the sterilized lids and let them cool to room temperature. Once cooled, store the cumquat jam in a cool, dark place. It will last for several months, but refrigerate after opening.

Prep Time: 30 minutes

Cook Time: 40 minutes

ICBAS 2019