From the category archives:

jams

Pear, cinnamon, thyme jam

by Alice on October 10, 2009

Ingredients
1200 g peeled, cored and coarsely chopped, ripe pears
400 g rice malt syrup
juice of 1 lemon
half a teaspoon powdered cinnamon
1 teaspoon fresh thyme leaves
Makes about 2 jars, 350 g each.
Directions
Put the pears in a large heavy-based saucepan. Add the malt syrup, lemon and cinnamon and toss until combined. Let the fruit marinate for 30-40 minutes [...]


Posted in: autumn, breakfast and brunch, cooked, jams, sweet

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Fig jam with almonds, lemon and rosemary

by Alice on September 24, 2009

Ingredients
16 fresh, ripe figs
100 ml natural mineral or filtered water
400 g rice malt syrup
6 tablespoons muscovado sugar
2 handfuls of almonds, peeled
2 teaspoons dried minced rosemary
zest of 2 lemons (organic), cut into ribbons using a potato peeler
Makes about 2 jars, 300 g each.

Directions

Wash the figs, trim them and divide each one into four wedges (lengthwise) and put them [...]


Posted in: breakfast and brunch, cooked, gluten-free, jams, summer, sweet

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