Monday, 26 December 2011

Winter Jam

So, first things first, my Winter Jam. Almost none of the fruits in it are actual winter fruit, but after you spread a slice of French bread with a thick layer of this wonder you are not going to care at all.

300g litchi without the peel and pitted
3 tangerines
juice of 1 lemon
1 green apple
200g raspberries
200g granulated sugar

Chop up the litchis into small-ish pieces. Peel the tangerines and chop them up into little cubes. Pass the apple (still with the peel on) though the food processor and put all the fruits (except the raspberries) in a heavy saucepan. Add the lemon juice and the sugar and leave for half an hour.

 Add the raspberries, mush them in and leave to rest (covered) overnight. 

 In the morning, put the saucepan on a medium heat and bring to boil. Let it boil for 25 minutes, then take away from the heat.

Unless you like your preserves REALLY chunky, pass the hot jam though the food processor, or use an immersion blender to turn it all into a homogenous cream. 

Pour into your sterilised jars and let it cool. This is delicious on bread as it is, but also in cookies. I like to make simple biscuits with this jam in the middle, or use this in my gingerbread treats.

These also make fantastic presents, and even little favours to give at the end of a holiday dinner party: you can find mini jars for really cheap and fill them with this ruby delight and write the name of each person on the jar with a sharpie pen. You can use them as name tags for the dinner table, and your guests can bring them home with them as a little present!

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