As we promised, Design Sorbet’s ‘Fresh Start’ will include a variety of different posts for you this year. We will start from today’s ‘Sensible Secrets‘, a bimonthy post where we pester ladies with a truck load of experience to share some of their wisdom with us.
Our guest today is indeed a very special one, especially for me because it is my own mother, who also happens to be an excellent cook. My mother, Miriam will share with us her passion for homemade jam through the step by step guide of her special pumpkin jam recipe. My mother is a full time housewife who is always on the go when it comes to cooking. Her kitchen in fact, looks more like a food laboratory, with various delicious treats being cooked constantly, and simultaneously. Besides being a fantastic jam maker, she is mostly fond of seafood dishes and hearty soups. Miriam will soon be selling her delicious homemade Jam in a variety of flavours so look out for her facebook page in the coming days.
Pumpkin, Orange and Raisin Jam:
1 kilo pumpkin
1 kilo oranges
Some orange seeds
2 kilos sugar, or as needed
200 gr raisins
Water (as needed, depending on the consistency of the mixture)
A pinch of cinnamon or other spices of your choice (optional)
The final step is to process the jars in a boiling water bath for 10 minutes (this helps to prevent mold growth). Check step 13 on this link for more details on how to do this: http://www.pickyourown.org/jam.htm
So our sensible secrets to produce genuinely great tasting Jam are:
. Slow cooking till the consistency is sticky and thick
. Be creative, try a variety of fruit, spices and other ingredients
. Always taste your mixture to check if it needs more sugar (be careful because it could be extremely hot)
. Make sure that the jars are well sealed and are stored in a cool place