Tag Archive: boozy jams



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Back in the kitchen again and I love mango so made this jam again but have labels for them now looks great right?

This is not your normal breakfast jam and it is better not to have it on your toast for breakfast but it I soo tasty. if you’re not a drinker so to speak, well they are not really strong with the wine each jar has about 1/4 glass of wine (regular wine glass size, not those supersize glasses) as some of the alcohol is cooked out during the cooking process it is not so strong, still has the wine fragrance and flavour.

I got a real bargain this week 7 Mangoes for 3.50 and they were big, this batch I only used 3 as it was more than enough and I whole bottle of Prosecco, as there was more liquid I added some extra pectin to make sure the cooking time was not overdone and would still have some nice pieces of mango in my jam.

Although not a wine drinker I do like the wine fragrance and flavour of this jam with the delight of mango

I will post a few photos later when I use it in a  few dishes

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Boozy Jams


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Love this jam, it’s not your normal breakfast jam and it is better not to have it on your toast for breakfast if you’re not a drinker so to speak, well they are not really strong with the wine each jar has about 1/4 glass of wine (regular wine glass size, not those super size glasses) as some of the alcohol is cooked out during the cooking process it is not so strong, still have the wine fragrance and flavour.

works well with toast or jazz up your scones and victoria sponges.

Prosecco Jam


Had to try it and I do not even drink Prosecco, recipes slightly adjusted instead of just strawberries I also used raspberries and mangoes to have a mixed red fruit jam and  wanted to know if it worked also with mangoes.

Not to bad if you ask me 😉

INGREDIENTS

  • 1kg  Jam Sugar
  • 250g strawberries, washed, hulled and halved if large
  • 250g raspberries
  • 500g mangoes
  • 600ml Prosecco

METHOD

 

  1. Put the strawberries and raspberries into a large saucepan and the mangoes into another saucepan and place over a low heat, simmering in their own juices for 5 minutes, stirring gently from time to time until soft.
  2. Add 400ml of Prosecco  to the red fruits and 200ml to the mangoes and stir.
  3. Then add 500g of the Jam Sugar to each pan and stir gently until dissolved completely.
  4. Put a cuple of small plates in the freezer ready for testing the setting of the jam
  5. Sterilise 9 x 200mL jars by washing them in hot soapy water, rinsing well, then place them in a low oven at 150°C/Fan 130°C/Gas Mark 2 for 15 minutes.
  6. Increase the heat steadily to a rolling boil. After 15-20 minutes you can test to see if the setting point is ready. If you are using a Jam Thermometer then you can test it once the temperature reaches 105°C. To test the jam for its setting point, remove the saucepan from the heat and spoon a little jam onto a cold refrigerated plate and leave for a few seconds – it should wrinkle softly when you push your finger through it.
  7. If the setting point has not been reached, return the saucepan to the heat and continue to boil for another 2-3 minutes. Then repeat the test again with a fresh refrigerated plate. (You may need to test it several times, be patient, as this testing is crucial to achieve the correct consistency).
  8. Leave the jam to cool for about 10 minutes in the saucepan before skimming off any scum that rises to the surface and then stir well before pouring the jam into the warm sterilized jars.
  9. Seal with the lids and label. Store in a cool dark place.

Cook’s tip : Always use undamaged fruit. Fruit with too much damage will spoil the result and the jam is likely to deteriorate quickly.