Showing posts with label Marmalades (Jams). Show all posts
Showing posts with label Marmalades (Jams). Show all posts

Strawberry Jam, Mermelada de Fresas


Strawberry jam is by far my most favorite jam to spread on toast, cakes and cookies. As ice cream topping with bits of strawberries is the best treat my hubby and I could ever have! If you are like me and enjoy preparing your own fruit jams, this is one you'll love preparing all year round.


I am proud to say these are Dominican Strawberries grown in the town of Jarabacoa. 


Strawberry Jam

Ingredients:
1½ cup fresh strawberries
1¼ cup sugar
1 cup water

Preparation:  
1. Place 1¼ cup of water in a sauce pan, when warm, add the strawberries.  
2. Cook for 2 minutes. Remove ¾ cup of the strawberries with ¼ cup of water and process (this is optional), if you want you can leave the strawberries whole.
3. Return processed strawberries to the pot, add the sugar and cook until thickened about 30 minutes or to taste.

Yields: 3 cups.

Note: Frozen strawberries could be used if thats what you have at hand, just use a little less water and sugar, about ¼cup less of each.

Receta en Español: AQUÍ



Blessed is the one you discipline, Lord, the one you teach from your law; you grant them relief from days of trouble,~ Psalm 94:12-13.

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Prune Jam, MERMELADA de CIRUELA PASA


It has been quite a while since I published a jam recipe, so I decided on one of the finest and favorite jams to use as a filling or topping on the Dominican Cake, prune jam. You may use it on any other cake your heart and tummy desires, and as a filling for cookies and sweet empanadas. Because  this jam is dark color, its texture may not be appreciated in the photo, but I assure you it tastes delicious. Prunes (dried plums) are well known for their high fiber content, minerals and antioxidants. Selecting this fruit for jam is a great sweet and healthy option. Hope you can make this recipe at home, especially for the upcoming holidays. Enjoy!

En español: AQUÍ






Prune Jam, Mermelada de Ciruela Pasa
Prune jam ideal to use as spread or as a filling for cakes and cookies.
Ingredients:
  • 1 pound prunes (455 g)
  • 1 pound sugar (400 g) may be more or less to your taste
  • 4 cups water (946 ml)
  • ½ teaspoon vanilla (optional)
  • 1 ½ Tablespoons lemon juice (20 ml)
Instructions:
1. Clean and soak prunes overnight. I buy them seedless but if yours are not seedless, it is much easier to remove the pits the day after hydrating.2. Drain the prunes and place them in a pot with 4 cups of water. Cook over medium heat for 15 to 20 minutes or until prunes are soft.3. With a hand blender or fork mash the prunes. Add sugar and lemon juice, leave on medium-high heat (20-25 minutes) stirring constantly with a wooden spoon until thickened or until desired consistency is obtained. It thickens more when cooled.4. Store in sterilized jars or leave to cool to use as a filling in cakes or cookies immediately.  Notes:
Leave it overnight in water to hydrate, this helps to soften faster, meaning less cooking time, but is not necessary. You can wash, drain and cook at once without hydrating.

Total time: Yield: 3 ½ cups


En español: AQUÍ


Be sure that no one pays back wrong for wrong, but always try to do what is good for each other and for all people. - 1 Thessalonians 5:15




One year ago: Guava Marmalade

Guava Marmalade


En español: Mermelada de Guayaba.

One of the most preferred  jams in this island to fill cakes, pies, and accompany desserts and ice cream is the delicious guava jam. After the Pineapple jam, the guava jam is the second most popular filling for the Dominican cake. Its exotic flavor mixed with the sponge cake and Suspiro (Meringue Frosting) is an irresistible delight.  

Today I share the recipes to make homemade guava marmalade with either natural or guava paste. Enjoy!

Recipe Guava Marmalade

Ingredients:
3 pounds of guava
2 ½ - 3 cups granulated sugar or to taste
water
Ground cloves or vanilla (optional)  

Preparation:
1. Wash guavas, cut them halved or quartered and bring the boil with enough water to almost cover them. Note: If you prefer, you can peel the fruit before cooking.

2. When it starts to boil remove from heat and allow to cool before placing in a blender.  Blend and then strain. Note: You can also boil a few minutes longer and then strain. By doing it this way you avoid using the blender since the fruit will be very tender.

3. Add sugar and bring to medium-high heat, stirring constantly with a wooden spoon, cook until thickened or to your personal jam consistency preference. Turn into a bowl and let cool before using or serving.



Guava Marmalade Recipe Done With Guava Paste



Ingredients:
Guava paste
Water (preferably hot)
Granulated sugar (only if you think necessary)
Ground cloves or vanilla (optional)

Preparation:
1. Cut the guava paste into one inch cubes, place in a saucepan, add water and bring to medium heat. With the help of a whisk mix until dissolved. Note: If I am going to do a small amount of jam I cook it over low heat or in a double boiler. Remember to add the hot water a little at a time. For 2 ½ cups of guava paste use about 2 ½ cups of water. The amount of water depends on the consistency that you prefer for this jam.

2. Taste for sugar, add if you think it's necessary. Cook until the consistency is suitable for the recipe you are going to use it for.

Easy right?


Forgiveness is a way of life that gradually transforms us from being helpless victims of our circumstances to being powerful and loving co-creators of our reality. - Robin Casarjian


Bear with each other and forgive whatever grievances you may have against one another. Forgive as the Lord forgave you. Colossians 3:12-14

Delicious Mango Passion Fruit Marmalade

 
En Español 

When I saw this marmalade recipe, I thought about how delicious the combination of the passion fruit and mango could be, and let me tell you it is!! It is a delicious tropical combination. Try this recipe you´ll thank me for it. Enjoy! 


For this recipe I used organic mangos from our farm.

Delicious Mango Passion Fruit Marmalade

(Recipe adapted from Mis recetas Favoritas

Ingredients:
2 ½ pounds of mangos peeled and chopped finely

2 ½ (300 gr ) cups white sugar or moscabado 

Pulp of two passion fruit (I used 1 cup)

Fresh juice of one large lemon



Instructions:
1. Place mangos and passion fruit pulp in a large pot, set to a medium–low fire for half-hour.

2. With a hand blender, blend until mango pieces are broken down.

3. Add sugar and continue to cook on medium heat moving constantly until jam consistency is achieved.

Notes: Stir constantly and do not leave unattended  because it tends to stick to the pot. A cinnamon stick can be added if you like, in step No.3.

Yield: Two jars like the one shown on the photo.







“Commit to the LORD whatever you do, and your plans will succeed.“ - Proverbs 16:3

Pineapple Jam or Cake Filling


Who doesn't like a dessert that has delicious Pineapple Marmalade or Filling? The following is my recipe of fresh pineapple marmalade / jam. All natural with no artificial flavorings, preservants nor chemicals to thicken. It is the most preferred filling for the Dominican Cake. (The recipe of the Dominican Cake in the following post). I hope you like this jam as much as my clients and me.

Ingredients:
3 pounds of pineapple, peeled and cut into cubes
3 cups of water
3 cups (1 ½ lb.) Sugar (you can add more or less sugar; to satisfy your taste, I try to keep it low in sugar, so that it doesn’t make the cake to sweet when eaten with frosting).

Preparation:
In the blender or food processer, process the pineapple with the three cups of water. Pour into large pot (to prevent splatters as it cooks) and boil until pineapple pieces are tender (30-45 minutes). When tender, add sugar and stir. Boil until it thickens, or to the desired point.

Notes:
a) It thickens more as it cools.
b) Store in a sealed plastic or glass container and place in the fridge. It can last up to 3 weeks. Perhaps more but since I use it very often I have not exceeded this time period with it in the fridge.

Yields enough to fill a 3 pound Dominican cake (it all depends on the quantity you use per pound).

-Cecil Adams, American author of The Straight Dope, a popular question and answer column published in The Chicago Reader, says, "Jelly is made from fruit juice and so has no fruit bits. Jam is made by boiling fruit and does have fruit bits. Preserves are basically the same as jam unless you buy them from Smucker's, if it has seeds in it, it's preserves, and if it doesn't, then it's jam. Marmalade typically is a citrus-based preserve, sometimes containing the rind, but other fruits can be used.


  



And this is his command: to believe in the name of his Son, Jesus Christ, and to love one another as he commanded us.
1 John 3:23 

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