Jam & Chutney Making
220 g plain flour
224 g unsalted butter
2 large eggs
250 g coconut sugar
6 g Bicarbonate of soda
10 mL white vinegar
30 g honey
100g icing sugar for dusting
Jar of fig jam
Figs date back to 2900BC.The Black Genoa variety has a quite dark purple skin with red flesh. Select firm but ripe figs. Figs should feel plump when given a slight squeeze, but not overly hard or mushy.
1 tbsp. Sichuan pepper (crushed with a mortar & pestle)
1/4 cup water
4 tbsp. lemon juice
50g Fowlers Vacola Jamsetta
1.5kg sugar warmed
Combine 400g of Marmaalde with 150 mL water in a saucepan, heat gently.
Combine cooled marmalde mix with 200 mL soy sauce, 2 teaspoons Chinese 5 spice and 50g of toasted seame seeds.
Take 350g of Marmalade and gently heat in a saucepan with 250mL water.
Heat until softened. Serve with flourless chcoloate cake or your favourite chocolate dessert.
A Seville Orange Marmalde or a 50:50 Marmalade of Oranges and Lemons works wonderfully as a glaze prior to roasting.
Simply coat surface of roasting meat with marmalade, stud with cloves (for ham), and bake. ...
Why use Jamsetta?
Jamsetta ensures that jam will set without the need for excessive boiling which ruins the colour of the jam. Jams made with Jamsetta will have a brighter colour if the directions...