NO COOK JAM RECIPES : NO COOK
NO COOK JAM RECIPES : RECIPE OATMEAL COOKIES : COOKIE DOUGH SALES
No Cook Jam Recipes
- Something which is likely to lead to a particular outcome
- A recipe is a set of instructions that describe how to prepare or make something, especially a culinary dish.
- (recipe) directions for making something
- (The Recipe) The Recipe is the third studio album by American rapper Mack 10, released October 6, 1998 on Priority and Hoo-Bangin' Records. It peaked at number 6 on the Billboard Top R&B/Hip-Hop Albums and at number 15 on the Billboard 200.. All Media Guide, LLC. Retrieved on 2010-01-01.
- A medical prescription
- Prepare (food, a dish, or a meal) by combining and heating the ingredients in various ways
- (of food) Be heated so that the condition required for eating is reached
- Heat food and cause it to thicken and reduce in volume
- English navigator who claimed the east coast of Australia for Britain and discovered several Pacific islands (1728-1779)
- someone who cooks food
- prepare a hot meal; "My husband doesn't cook"
- fix: informal terms for a difficult situation; "he got into a terrible fix"; "he made a muddle of his marriage"
- preserve of crushed fruit
- A sweet spread or preserve made from fruit and sugar boiled to a thick consistency
- throng: press tightly together or cram; "The crowd packed the auditorium"
My first attempt at making pineapple tarts from scratch. Jam turned out beautifully – sweet and spicy, but with a tangy edge to it.
Pastry - I used a standard shortcrust pastry recipe, it was not as buttery and rich as some other pineapple tarts I’ve eaten. Nonetheless, I thought it complemented the tarts well.
Jam (cooked one day in advance to let the jam cool down completely)
1. Take two pineapples, dice and blend finely in a blender. Add a little pineapple juice to facilitate the blending process – the juice adds a little zing to the jam later on. Note that traditional recipes call for the pineapple to be grated or chopped finely but this is very timeconsuming and probably the reason why I didn’t get around to making pineapple tarts for so long. It is of course possible (as someone suggested) to grate half and blend half the pineapple, for a better and more chunky texture. But for simple and fuss-free pineapple jam, I’d go for the blender.
2. Slowly cook the pineapple mixture over a low flame. Add 2 cloves, a stick of cinnamon and a piece of star anise to flavour the jam. Cook till thick (this should probably take 30-40 minutes or so), remove from flame.
For the pastry:
Ingredients: 250g flour; 125g butter; pinch of salt to taste; 2 eggs (beaten).
1. Sift flour and mix with salt. Rub butter into the flour till it resembles breadcrumbs.
2. Pour in the beaten egg slowly, mix together to form the dough - use hands if nec. No need to use all the egg. Put dough in fridge for at least half an hour to cool.
3. Roll out the dough to about 0.5 cm or so. Using a pineapple tart cutter (metal ring with mould within to form depression in pastry), cut out the tarts and put them on baking tray. Fill in with jam, glaze with beaten egg (now you know why you don't need to use it all) diluted with a little milk. Top with a little pastry piece.
4. Bake at 180 degrees centigrade for about 15-18minutes, when it has reached a light golden brown colour.
Strawberry Jam and Strawberry Wine Jelly 07
People who live in the Pacific NW may know what I'm talking about when I tout how amazing hood strawberries are. They are an oregon variety and they are super sweet, with a little tang to them. They are in season RIGHT NOW and after waiting just a week too long to get some for canning, last year, we decided to be diligent this year.
The jam is from the less sugar recipe on the pectin I bought. I am really glad there's a low sugar option because these strawberries are plenty sweet on their own.
The Jelly is from one of the Ball canning books.
1 cup of crushed strawberries (raspberries work too and I think I'll try it)
2.5 c dry white wine (pinot grigio in this case, I didn't want the oaky taste of a chardonay to compete with the flavor of the berries)
3.5 c granulated sugar
1 pouch liquid pectin
Place the crushed berries and wine into a jelly bag and allow to sit for at least an hour. No squishing the bag! Just leave it be.
Get all your canning gear ready per your normal method.
Heat 2.5 cups of the berry wine liquid in a large pot. Add sugar. Bring to a full roiling boil over high heat, stirring constantly. Add pectin. Cook at a full boil for another 2 minutes. Remove from heat and remove foam, if any.
Fill jars to a quarter inch of the rim and process for 10 minutes in a hot water bath. Take off lid, wait another 5 minutes then remove jars and allow to cool for about 24 hours.
The book recommends this jelly for cheese plates and deserts as well as your standard breakfast condiment.
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