Pineapple, Pumpkin, Passionfruit and Apricot Jam.

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Pssst, fancy something different, not too sweet, and VERY tangy and tasty on your morning toast?  You certainly can’t go past this easy-to-make, unusual Pineapple, Pumpkin, Passionfruit and Apricot Jam.  It looks good, and tastes even better!  Don’t use the pale, tiny, insipid dried apricots, though – this is worth lashing out on large deep orange dried apricots.

Pumpkin in jam?  Ask you mother or grandmother what they did during WW11,and the years of austerity after that! Put it this way – a friend in Dunedin said to me “I keep seeing trucks go into that preserves factory – and they’re full of swedes and pumpkins! There’s no swede jam around, is there?”

So I told her, and now you’ll know.   Swede and pumpkin have a certain natural sweetness to them, have the quality of going transparent when boiled, and are excellent as a “filler” for more expensive fruits in jams.

By the way, this jam tastes almost like tropical fruit salad (well, it would, wouldn’t it?) and apricots – totally yummy, and I usually double the recipe as everyone wants some!

Unusual, easy and very tangy – the Pineapple, Pumpkin, Passionfruit and Apricot Jam

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Ingredients

250g dried apricots chopped (big fat dark orange ones)

3.5 – 4 cups water

400g chopped pumpkin (approx 3 cups finely diced, even better – GRATED!)

1 kg jam setting sugar (or white sugar)

1/2 cup lemon juice

1/2 cup passionfruit pulp (or substitute with a small can of crushed pineapple)

OR add BOTH – I do!

Method

Soak chopped apricots in water overnight in a large pot.

In the same water and pot, boil the apricots and pumpkin for 20 minutes.

Add the jam setting sugar (or white sugar) and boil for 25 minutes.

Add lemon juice and passionfruit pulp, and pineapple.
Boil for 5 minutes.

Bottle while hot in sterilised jars. Cover when cold.

Pineapple, Pumpkin, Passionfruit and Apricot Jam.
Author: 
Recipe type: Preserves, Vegetarian, Breakfast
Prep time: 
Cook time: 
Total time: 
 
Fancy something different, not too sweet, and VERY tangy and tasty on your morning toast?  You certainly can't go past this easy-to-make, unusual Pineapple, Pumpkin, Passionfruit and Apricot Jam.  It looks good, and tastes even better!
Ingredients
  • 400g chopped pumpkin (approx 3 cups very finely diced, or just grated)
  • 250g dried apricots chopped or finely cut into strips with scissors
  • 3,5-4 cups water
  • 1 kg Jam setting sugar (or white sugar)
  • ½ cup lemon juice
  • ½ cup passionfruit pulp (or substitute with a small can of crushed pineapple)
  • (Or add both - I do!)
Method
  1. Soak chopped apricots in water overnight, in a large pot.
  2. In the same water boil the apricots and pumpkin for 20 minutes.
  3. Add the jam setting sugar, or white sugar
  4. Boil for another 25 minutes. Add lemon juice and passionfruit.
  5. Boil for 5 minutes.
  6. Bottle while hot in sterilised jars.
  7. Cover when cold.

The original came from Chelsea Sugar NZ, but has been altered to suit my taste.

 

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THREE LEMON CURDS for filling LEMON CUPCAKES

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Its always nice to have options when wanting a nice tart filling for cupcakes, or cakes, or a pavlova, or even to spread on toast, so here’s THREE LEMON CURDS for filling LEMON CUPCAKES

Three LEMON CURDS for filling lemon Cupcakes (my last post):

 

Pineapple Lemon Curd   (my favourite)

Makes 2 ½ cups of tangy filling, which is equally nice on toast or scones, or as a cake filling

Ingredients

12 cup sugar

1 Tablespoon cornflour/cornstarch

18 teaspoon salt

1cup pineapple juice (can be drained from can of pineapple in juice)

2 Tablespoons fresh lemon juice

3 large eggs (size 6 or 7)

2 Tablespoons butter

Method:

Combine the first 3 ingredients in a medium, heavy saucepan, stirring with a whisk.

Stir in juices and eggs; bring to a boil over medium heat, stirring constantly with a whisk.

Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat; add butter, stirring gently until butter melts.

Spoon mixture into a medium bowl; cool. Cover and chill for at least 6 hours or overnight (the mixture will thicken as it cools).

This will last in the fridge for over a week.

Lemon Curd

Ingredients:
¼ cup lemon juice

¼ cup Chelsea Caster Sugar,

½ cup water,

1 Tablespoon cornflour mixed with 1 tablespoon water

1 egg yolk

Method:

Place the lemon juice, sugar and water in a small pan and gently heat, stirring until the sugar has dissolved.

Bring to a simmer and add the combined cornflour and water and cook for a further 2 minutes until the mixture is thick and bubbling.

Remove the pan from the heat and whisk in the egg yolk. Chill until the curd has cooled and thickened.

– See more at: http://www.chelsea.co.nz/browse-recipes/lemon-curd-cupcakes-lemon-buttercream/#sthash.387e1vmD.dpuf

Lemon & Passionfruit Curd

Ingredients:

2 cups sugar

125g butter

4 eggs

2 lemons

3 – 4 passionfruit

Method:

  1. Zest the skin of the lemons, avoiding the white bit, and strain the juice. Keep. Remove the passionfruit pulp.
  2. Into a bowl add the sugar, butter lemon zest, juice and passionfruit pulp. Beat the 4 eggs and add this, too, to the bowl.
  3. Over a double boiler, place the bowl and cook slowly stirring frequently until the curd is thick and smooth.
  4. Pour curd into hot, sterilised jars.

NOTE: All these recipes will keep in the fridge for 1-2 weeks

THREE LEMON CURDS for filling LEMON CUPCAKES
Author: 
Recipe type: baking, cakes, desserts, preserves
 
Three great LEMON CURD fillings - for cupcakes, cakes, pavlova, or as a spread on toast
Ingredients
  • Pineapple Lemon Curd (my favourite)
  • Makes 2 ½ cups of tangy filling, which is equally nice on toast or scones, or as a cake filling
  • Ingredients
  • 1⁄2 cup sugar
  • 1 Tablespoon cornflour/cornstarch
  • 1⁄8 teaspoon salt
  • 1cup pineapple juice (can be drained from can of pineapple in juice)
  • 2 Tablespoons fresh lemon juice
  • 3 large eggs (size 6 or 7)
  • 2 Tablespoons butter
  • Method:
  • Combine the first 3 ingredients in a medium, heavy saucepan, stirring with a whisk.
  • Stir in juices and eggs; bring to a boil over medium heat, stirring constantly with a whisk.
  • Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat; add butter, stirring gently until butter melts.
  • Spoon mixture into a medium bowl; cool. Cover and chill for at least 6 hours or overnight (the mixture will thicken as it cools).
  • This will last in the fridge for over a week.
  • Lemon Curd
  • Ingredients:
  • ¼ cup lemon juice
  • ¼ cup Chelsea Caster Sugar,
  • ½ cup water,
  • 1 Tablespoon cornflour mixed with 1 tablespoon water
  • 1 egg yolk
  • Method:
  • Place the lemon juice, sugar and water in a small pan and gently heat, stirring until the sugar has dissolved.
  • Bring to a simmer and add the combined cornflour and water and cook for a further 2 minutes until the mixture is thick and bubbling.
  • Remove the pan from the heat and whisk in the egg yolk. Chill until the curd has cooled and thickened.
  • - See more at: http://www.chelsea.co.nz/browse-recipes/lemon-curd-cupcakes-lemon-buttercream/#sthash.387e1vmD.dpuf
  • Lemon & Passionfruit Curd
  • Ingredients:
  • 2 cups sugar
  • 125g butter
  • 4 eggs
  • 2 lemons
  • 3 – 4 passionfruit
  • Method:
  • Zest the skin of the lemons, avoiding the white bit, and strain the juice. Keep. Remove the passionfruit pulp.
  • Into a bowl add the sugar, butter lemon zest, juice and passionfruit pulp. Beat the 4 eggs and add this, too, to the bowl.
  • Over a double boiler, place the bowl and cook slowly stirring frequently until the curd is thick and smooth.
  • Pour curd into hot, sterilised jars.

 

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SCRUMBLE Muesli CAKE

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This cake’s name was originally “Muesli Cake” but one of my children called it “Scrumble Cake” and the name stuck.

It’s healthy, moist, keeps a long time, and is full of delicious bits and pieces.

This cake is quite dense, so sustains active people – great for lunch boxes, picnics and camping trips, too – even a breakfast on-the-run!

Fruit soaking in apple juice

Fruit soaking in apple juice

 

 

 

cooling on wire rack

cooling on wire rack

 

 

 

 

 

 

Scrumble cake - full of fruit!

Scrumble cake – full of fruit!

 

 

 

 

 

 

 

 

 

 

SCRUMBLE Muesli CAKE
Author: 
Recipe type: baking, cakes, family, vegetarian, breakfast, picnic
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Healthy moist family cake, full of fruit, keeps well.
Ingredients
  • 1½ cups muesli
  • 1½ cups sultanas
  • 1½ cups wholemeal flour
  • ½ cup raw sugar
  • 1 cup apple juice
  • 2 Tablespoons malt extract **
  • 3 teaspoons baking powder
  • 2 cooking apples (peeled, cored, grated)
  • 8 (or more) walnut halves
Method
  1. Place muesli, sugar, sultanas, malt, and apple juice in mixing bowl, leave to soak for 30 minutes.
  2. Add grated apple and flour, mix thoroughly.
  3. Turn into greased and paper-lined 20 cm (8") round tin, arrange walnut halves on top.
  4. Bake in moderate oven (150 C, 275 F) for 1.75 - 2 hours or until skewer inserted comes out clean.
  5. Note: cover with foil for first hour to save top scorching
  6. Leave in tin for at least 15 minutes, then turn out onto wire rack to cool. .
  7. Autumn’s Culinary Tip: ** The malt extract ** - you could, at a pinch, use golden syrup or molasses, but the flavour and texture would be different. I recommend getting malt extract from a health food shop. It’s great for kids in winter

 

 

 

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