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Chef’s Handyman tip for the Sunday brunch: Strawberry raspberry jam with rose blossom water.
To get up on Sundays is a like putting a quart into a pint pot! The only reason to do else, is a great breakfast under the apple tree in the garden. Even better is the reason to have homemade jam as well.
Chef’s Handyman tip for the recipe blog: Strawberry raspberry jam with rose blossom water. Makes about 5-6 small glasses of marmalade:
Cook raspberries and 2 tbsp. of sugar and 1 tbsp. of lemon juice on low heat. Sieve raspberries through a fine meshed sieve. Collect juice.
Add strawberry juice and strawberry pieces in a pan. Pound 4 cardamom in mortar, add them to the fruits. The fruits should have a weight of 600 g or 22 oz. Add 700 g or 23 oz. of preserving sugar, lemon rind and 6 tbsp. of lemon juice. Cook for 10-15 minutes. Skim foam. Add 2 tbsp. of rose blossom water.
To test if marmalade does gelatinize, add 1 tbsp. of marmalade on cooled plate. If the marmalade does not thicken than cook the jam for another 5 minutes.
Prepare preserving glasses as written in the wrapping.
Shopping list for 6 small glasses:
Fruits, Berries: 200 g 0r 7 oz. strawberries, 400 g or 13 oz. raspberries, 2 lemons organic
Baking Ingredients: 700 g or 23 oz. preserving sugar
Blossom water: 2 tbsp. rose blossom water
Spices: 4 cardamom
This recipe and other great cooking recipes can be found in the new Chef’s Handyman cookbook. More information about the new Chef’s Handyman cookbook will be published in the middle of June.
