From the category archives:

jams

Orange jam with ginger and vanilla

by Alice on febbraio 22, 2011

Ingredients 6 sweet, organic oranges, cleaned 1 teaspoon vanilla powder a 6 cm piece of fresh ginger root, peeled and chopped 400 g rice malt syrup 250 g muscovado sugar Makes 4 small jars.


Posted in: autumn,breakfast and brunch,cooked,fruits,gluten-free,jams,sweet,tea time,winter

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Plum jam (with ginger and vanilla)

by Alice on settembre 8, 2010

Ingredients 2 kg extra ripe purple plums (I used the Italian variety), cleaned 1 cup (250 ml) filtered water the juice of 1 lemon 100 g muscovado sugar 300 g rice malt syrup 1 teaspoon vanilla powder 2-3 cm long fresh ginger root, peeled and grated Makes about 4 jars, 300 g each.


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

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Strawberry jelly spread with cardamom

by Alice on maggio 21, 2010

Ingredients 350 g ripe strawberries, cleaned and coarsely puréed 150 g rice malt syrup juice of half a lemon half a teaspoon powdered cardamom a few pinches of powdered vanilla half a teaspoon agar agar powder, dissolved in 1 tablespoon filtered water Makes about 1 jar.


Posted in: breakfast and brunch,fruits,gluten-free,jams,snacks,spring,summer,sweet,tea time

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Pear, cinnamon, thyme jam

by Alice on ottobre 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 […]


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

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Fig jam with almonds, lemon and rosemary

by Alice on settembre 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 […]


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

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Plum jam (with cloves)

by Alice on ottobre 18, 2008

Ingredients 2 kg extra ripe purple plums (I used the Italian variety) 1 cup filtered water the juice of 2 lemons 100 g muscovado sugar 300 g rice malt syrup 1 teaspoon grated lemon zest 5 to 6 cloves (finely ground) Makes about 4 jars, 300 g  each.


Posted in: breakfast and brunch,fruits,gluten-free,jams

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