carrot jam :)

I did not even think that it was possible or tasty, but I was wrong. Carrot jam is must to try πŸ™‚

I was looking for an interesting jam/marmalade to try and it was the carrot jam that intrigued me. Thanking bloggers out there who have posted their recipes. I improvised my recipe and I am very pleased with the end result.

Addition of orange to this jam kind of masks the “veggie” smell/taste of carrot. Next timeΒ  I want to try it with some nuts, like walnut, for a much tastier and crunchier version.

Ingredients:

  • 8 mid-size carrots
  • 1 extra large orange
  • 1.5 lemon
  • 6 cups water
  • 4 cups sugar
  • 2 tbs salt

Recipe:

  • peel the carrots and cut in thin stripes – julienne (my new mandolin slicer did not work out well, what a waste of money, so I cut them using a knife)
  • peel the orange, scrap off the white coat, piece and add to carrots
  • add 4 cups of sugar, mix, and let stand for 1-2 hours (continue to mix it every once a while – it should get juicy at the end of the waiting period)
  • add water and salt, and bring to a rolling boil, continue to boil for 30 min at medium heat
  • add the orange peels (once the orange is peeled, put the peels in 1/4 vinegar/water mix, let stand for 30 min, scrap off the white coat, and slice thinly) and 10 tbs of lemon juice
  • boil for another 25-30 min, until it reduces to 1/3 of the initial volume and thickens
  • pour down the sterilized jars, close the lids, and rings.
  • Water or pressure can for long-term preservation. If not, keep it in the fridge and consume within weeks.

Bon appetite!

a long weekend is coming….

A long weekend is coming and for the first time in a while, I do not have a plan.

Is this good? Bad?

Sometimes I see this as an opportunity to be spontaneous, which would be awesome to exercise this week. Maybe I would see a friend or invite over a couple of them. Maybe I will go visit a thrift store again – always fascinating πŸ™‚

Sometimes it just makes me bored or feel like I am wasting a great opportunity (3 days off, come on! this is a great time to enjoy) only because I did not long for it. This past week has been light in terms of work and stress, and as such, I have not dreamt of how great it would have been to have an extra day off from work. Anticipation, they say, is a joyful experience. I now know what they mean πŸ™‚

It is not too late to have the aim of enjoying this long weekend.

  • Maybe I will try a new recipe. As a matter of fact, I have become interested in yet another fermentation product, kvass. Maybe I will try it πŸ™‚
  • I can make some more parsnip and carrot pickle – the one that I made last weekend was amazing. Parsnip has a sweet smell that makes me excited about it.
  • I may try a new type of jam or marmalade, and share with friends. I want to try something unusual and challenging. Orange, clementine, berry marmalades are not interesting at this point (done that, been there). If you have any recommendation or recipe for a different type of jam, please feel free to let us know in the comment area.
  • I may visit my yard and maybe help it rejuvenate. I think I have seen the bulbs I planted last fall coming out a few days ago! Our winter is not over, but it has been such a mild one that I am not surprised to see them sprouting πŸ™‚ I am excited to see how they will come along.
  • My mom suggested that I give a dig or two around my garlic shoots. Yep, I have around 35 garlic that I had planted in fall and seem to be coming around πŸ™‚ What an exciting experience! If this experiment works well, I am sure to plant more in fall. Cannot wait πŸ™‚
  • Perhaps I can sew a couple of cloths to use during baking. I have had many, some of which were thick and really useful. Sadly they have got old and not usable anymore, but I am sure I have fabric here and there that can make my new cloths from. Let’s do this πŸ™‚
  • This week is also one of these weeks when I am attempting some kind of pantry challenge. I have a lot of food in the pantry and in the freezer – it is time that I consume them and open space for fresh ones. This will also help me save some money – I really need to do this so that I can have a healthy chequeing account while also I continue to regularly invest and finance my vacation in summer.

radish pickle with jalapenos and mis-fortune of a strawberry marmalade trial

I wanted to cheer myself up with two new recipes; radish pickle and frozen strawberry marmalade.

It turns out I bought extra packs of radish, so why not to try pickling it? An adventure for me and a chance of limiting food waste. I think it will turn out to be right.

Frozen strawberry marmalade, on the other hand, turned to the dark side right at the end. I decided I could boil the jars to help preserve them. I was wrong – the pot was not deep enough. Then, I turned them upside down to sterilize at least the neck of the jars, and one or two of the jars leaked somehow. Goodness help me…..I aborted the attempt. Sadly, these marmalade will go to garbage now. Nevertheless, I am posting the recipe here because there was a 1/4 cup of the marmalade I had in a jar that I did not attempt to water-can and it is delicious. At least I have got 1/4 cup of it!!! πŸ™‚

Radish pickle

  • 600 gr radish; washed and diced as thinly as possible
  • 2 jalapeno pepper, washed, and diced with the seeds
  • 5 garlic, grated
  • 1tbs+1tsp sugar
  • 1tbs+1tsp salt
  • 1 cup vinegar and 3 cups water-boiled

Boil the brine (vinegar and water); add sugar and salt – mix

place the diced radish, jalapenos, grated garlic in clean jars (mine were 750 ml jars; it made 2 jars)

add 2 cups of brine or as much as the jar can take

close the lid and secure the rings. Must be ready in a week or so

*added the next day: as being a pickle person, I could not help and try this pickle the next day. To my surprise it was ready and it was hot – thanks to jalapenos. If you are looking for a quick type of pickle, this is a must to try πŸ™‚

 

Frozen strawberry marmalade

  • 1.5 kg of frozen strawberry
  • 4 cups sugar
  • 1 cup water
  • 1 tsp salt
  • juice of 1.5 lemon (9 tbs)

place the strawberry on a container and mix with the sugar; wait for 1 hour util strawberry starts to release its juice, mix every once a while

add the remaining ingredients and bring to boil at medium heat (takes around 15 min)

boil for 15 min and then lower the heat to medium and boil an additional 30 min. It must reduce at the end

remove the scum and pour down the marmalade in sterilized jars (I boiled them for 15 min together with the rings. Lids were placed in hot water); leave around 1/2 inch room

clean the rims of the jars, place the lids, and secure the rings.

if you can pressure-can or water-can, you can keep these for some time. But if you are like me and cannot do this for some reason, then keep it as it is at the fridge and consume within weeks.

 

 

I hope you will be able to enjoy these recipes! πŸ™‚

 

 

raspberry marmalade

 

IMG_3089
look at this colour. I dare you – look at it! πŸ™‚ doesn’t this look fantastic?

Yours truly continues to explore the world of jamming!

I wanted to try berry jam this time and found raspberries on sale the other day – how lucky I am?

Part inspired from others on the internet, part improvised, here is my frozen raspberry marmalade recipe πŸ™‚

Ingredients

  • 1 kg frozen raspberries (around 9 cups)
  • 4 cups sugar
  • juice of one lemon (8 tbs)
  • zest of a lemon

Recipe

  • Place the raspberries on a pot, cover with sugar, give a quick mix and let stand an hour or so
  • In the meantime, clean the jars. I used the dish washer and then placed them and the rings at pre-heated oven (220F) for 15 min. I pat-dried the lids using clean paper towel and set aside
  • At the end of one hour of resting, add the zest and lemon juice and bring the mix to boil on medium heat (takes around 10 min)
  • Continue to boil for 15 min until it reduces to half (make sure to mix to prevent sticking to the bottom of the pot)
  • Pour in jars, clean the rims, place the lids, and close the rings (makes one liter of jam)
  • Water- or pressure-can if you would like to keep them for a long time (like a year), otherwise keep at the fridge and consume in 3-4 weeks
  • PS. The recipes I have seen usually calls for equal cups of raspberry and sugar – I used 50% less this time and to me it is perfect. Adjust the sugar levels as you like.

Bon appetite! πŸ™‚

 

Tangerine jam

My jam-making saga continues!

I tried tangerine jam this weekend – my first ever trial with this citrus fruit and the third ever jam trial (previous ones were fig and orange jams).

Ingredients

  • 12 tangerines
  • 2 cups of sugar
  • 1 tbs of salt
  • juice of 3/4 lemon (8 tbs)
  • 2.5 cups of water
  • 2.5 cups of peel (of 13 tangerine)

Recipe

  • Peel the tangerines, remove the white coat and seeds (there was no seeds in these tangerines, which is a great help)Β 
  • Add sugar, give a mix, and put aside for 1 .5 hours; mix every once a while
  • Immediately put the peels in a vinegar-water. At around 45 min after I added sugar to tangerines, I took them out one by one and scraped with the help of a knife. I then placed them in the vinegar water until use. Immersing them into liquid helps with swelling of the white coat. Vinegar helps with killing any microorganisms. Right before putting the jam on stove, slice the peels thinly.
  • At the end of 1.5 hours, add the remaining ingredients and bring to a “rolling boil”
  • Reduce the heat and simmer for 40 min until it is reduced. Mix through the end to make sure jam will not stick to the bottom of the pot.
  • Clean the jars, rings, and lids. I placed them (except the lids) at 220F oven for 45 min. I dried the lids on a clean piece of paper towel.
  • Pour down the jam right away in jars, clean the rims, and close the lids. Makes jam enough for 2 x 500 ml mason jar
  • Keep in the fridge and enjoy within weeks (or try water or pressure canning for a longer time period)

Bon appetite!

PS; peels give a bitter taste to jam if the sugar content is not high enough. feel free not to use them. I love rinds because of their texture giving a lovely contrast πŸ™‚

 

 

 

Orange jam

Here is my second ever jam trial and first ever orange jam πŸ™‚

I was mostly inspired by the recipe here, with minor changes.

Ingredients

  • 7 mid-big size oranges and 2 navel oranges (I decided to add these later and they were what I have had extra) – total around 3 pounds of oranges (including the peel)
  • 3 1/4 cups of sugar
  • Juice of one navel orange
  • Juice of 1 lemon (around 6 tbs)
  • 2 tsp salt
  • 1 cup thinly sliced orange peel

 

Recipe

  • Wash the oranges, peel, and remove the white coat as much as possible (also the seeds)
  • Piece the oranges as you please; I have used my hand to have around 2 cms of pieces
  • Pour over the sugar, mix, and put aside for 2 hours. Mix with a spoon every 30 min

Peels:

Put the peels on vinegar-water.Β After 1 hour or so, take out the peels and remove the white coat as much as possible. I found that putting the peels in water helps remove it with the help of a knife. It is not an easy task, but doable. After that, place the peels on a cutting board with inside up and use the knife the scrap the coat – it is surprisingly easy this way.

  • Cut thinly and put aside
  • At the end of 2 hours, add all ingredients except the peels and bring to a vigorous boil, continue to simmer at medium heat for 45 min – it should be reduced a little bit
  • Add the peels, continue to simmer at medium heat for another 30 min. Mix every few minutes
  • Cool down and pour into the jars, close the lid and the ring.
  • Makes 2 x 500 ml jam

Jars:

I washed the jars, rings, and lids in washing machine. Then placed in an oven at 220F for around 40 min in order to kind of sterilize

Verdict: It was somehow too sweet for me, so feel free to use less sugar, but otherwise, yummy :). I love the peels making a contrast with soft orange. I did not water or pressure canned it, so preserve it in the fridge and consume within weeks.

Bon Appetite!

 

 

 

 

 

Dried Turkish fig jam with sesame seeds

And I present you my first ever fig jam’s recipe πŸ™‚

One of my friends gifted me with 2-pounds of dried Turkish fig a couple of months ago – yum yum yum πŸ™‚ I have been meaning to make jam with it and today was that day, my friends!

I have been inspired by many recipes on the internet, this oneΒ and this oneΒ particularly. I combined the general recipe of the first one (without the vanilla stuff) and the sesame seeds of the other, and voila here is my first ever dried fig jam!

Recipe

  • Wash briefly 2 pounds of dried Turkish figs (64 big sized and moist figs – one fig was eaten as per quality control(!) before the jamming process. I needed to do that, right? πŸ™‚ )
  • Remove the stalks, boil water, and soak the figs in water for 40 min, close the lid of the container to keep the heat in
  • Strain and drain the excess water (this is a delicious liquid, which I have drank without any reservation πŸ™‚ )Β 
  • Dice thinly – around 8 diced figs make up a cup
  • Toast 1/8 cups of sesame seeds, put aside
  • Put the diced figs in a pot; add 3 cups water, 3 cups white sugar, 1 tsp salt, juice of 1.5 lemon (around 10 tbs), and the sesame seeds
  • Bring to a vigorous boil, close the lid and simmer at low heat for 12 minutes
  • Cool for 10 min with pot’s lid open (to prevent moisture from the lid going into the jam) and put in cleaned jars (wash with soap and hot water; then transfer them into an oven at 220F for 30 min – rings included, except the lids which were air dried and patted down with paper towel)
  • Pour into jars , clean the rims of the jars, close the lids and rings
  • cool down and refrigerate. I believe it is supposed to be consumed in a month or so Alternatively water or pressure can it for longer duration. Jam can also be processed in a blender for a smoother jam. You can add less or more lemon juice – this was slightly sour and it complemented the sweet taste so well πŸ™‚
  • This jam fit into four x 500 ml mason jar
  • Bon appetite!

 

 

 

Sunday morning musings

First thing first, I am enjoying my coffee – what else πŸ™‚ πŸ™‚

Coffee Upload GIF - Find & Share on GIPHY

It is a beautiful morning, quiet and with an open sky. Traditionally we expect our first snow sometime this month. I actually love seeing snow. It is the ice and snow banks on the side walks that prevent me and others from safely walking during winter. Other than that, there is something nice and innocent about this fluffy white substance called snow…

Snow Singing GIF - Find & Share on GIPHY

Anyways, did I mention that yesterday I participated in a community event where I and 5 other colleagues/trainees had a booth and distributed information and implemented games/puzzles to draw attention to our work? It was the best thing I have done lately, with lots of small kids visiting us. We have had lots of fun and laughter together. Knowledge exchange and dissemination directly with the public puts a significant meaning to our work and it is highly motivating. We must be doing more of these events!

Since this event took almost the whole day before 5 pm, now I must take care of the weekend chores including doing the laundry. My regular Sunday activity of baking a sourdough is on the list as well. And, today my friends I will try dry fig jam for the first time πŸ™‚ Let’s see how this will turn out. A portion of the jam will go to my colleague who gave us a ride to yesterday’s event (together with the sourdough), to my friend who gave me the figs, and another colleague/friend of mine who has treated me to a dinner last week. I hope that I will be able to get a good jam. I have never tried that before but in my experience the recipes online are good enough and my first trials are always better than second trials! πŸ™‚

Swedish Chef Cooking GIF - Find & Share on GIPHY

And the daylight saving adjustment is in effect as of today and we have one hour longer to enjoy in this beautiful Sunday. I wish all of you are going to have great time and make beautiful memories today πŸ™‚

Sleeping In Sunday Morning GIF by ebatescanada - Find & Share on GIPHY

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gifs by:https://giphy.com/gifs/coffee-animated-Q6joirtIBHUsw;

 

 

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