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Tampilkan postingan dengan label jam. Tampilkan semua postingan
Rabu, 19 Maret 2014
Mango Chundo mango spicy and sour jam
Traditionally, the pickle is kept out in the sun for 10 to 15 days to cook each day it is stir, covered and placed in a sunny day, then brought indoors at evening time.
The sun makes the sugar in it melt to a syrupy consistency and the grated mango turns transparent!
Since most of us dont have the time to do this.
Here is a quick and less time consuming version of the recipe. Some people make this chundo(Mango Jam) using stove but here I made in microwave its not take much time and easy to make.
Ingredients:
1. 4 cup grated unripe sour mangoes
2. 4 cup white sugar
3. 2 tablespoons red chili powder
4. 1/2 teaspoon turmeric powder
5. 1 teaspoon salt
6. 2 teaspoons roasted cumin powder
Method:
1. Peel and grate the raw mangoes.
2. Take large microwave safe bowl and mix it with sugar.
3. Put in microwave high medium heat about 5 minutes. (After 3 minutes take it out and stir.)
4. Put again for 10 minutes for high heat and stir occasionally.
5. After 7 minutes check sugar syrup get to a one-thread consistency take it out.
6. This process depend of mangoes how watery,(my mangoes take 10 minutes) if mangoes are more juicy they take time but mangoes are not very juicy the process finished early.
7. After 10 minutes take it out and add salt, cumin powder and red chili powder.
8. Allow to cool completely add chunda in clean and airtight glass jar.
9. Store for up to one year and serve with chapatis, bread and parathas.
Sabtu, 08 Februari 2014
EASY HOMEMADE RHUBARB N’ STRAWBERRY JAM
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| How wonderful it is to wake up to toast spread with your very own homemade rhubarb n strawberry jam on those cold winter days... |
Prep: 15 mins. |
Cook: 20 mins.
Posted by Sandra
INGREDIENTS
5 cups fresh rhubarb, chopped into small chunks
1 lb. bag of frozen strawberries, thawed, and chopped
3 cups granulated sugar (or splenda)
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (3 oz. package) strawberry flavored jello (use sugar-free if you like)
METHOD
Sterilize the jars and lids in boiling water for 10 minutes, cooling to dry on a clean towel.
In a large stockpot, stir together the freshly chopped rhubarb and sugar. Cover, and let stand overnight.
The next morning, add the chopped strawberries to the stockpot with the rhubarb and sugar, and bring to a boil over medium heat. Boil, stirring constantly, until the rhubarb is soft. Remove from heat, and stir in lemon juice, cinnamon, vanilla, and dry jello mix to dissolve.
Transfer hot jam to sterile jars, and to process so you can store in pantry (versus refrigerator or freezer) place the sealed jars of jam into a boiling water bath, and processed for 10 minutes; doing so in batches if need be. - Enjoy!
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Tips: I thaw the strawberries overnight in the refrigerator, and then chop them just before making jam the following morning. These jars of jam make wonderful gifts, especially if you grow a lot of rhubarb as I do – feel free to double the recipe, or use pint-size jars instead of ½-pint jars.
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