LIME JAM WITH GINGER AND VANILLA
I love limes. Their fuityness is awesome. This jam catches the full flavor of lime. The dry white wine adds even more fruity notes. The ginger in here combines the fruit with s hint of delicate sharpness. It will be completed by vanilla, which holds the flavors all together without being recognized at first. This is true suummer jam, fresh and fruity. It is a bit of work, because you have to press out the juice of the limes, but it is worthwhile. I love it. Add some of this jam to a plain yogurt and you will have an awesome fruit yogurt. Wonderful on a slice of toasted bread. I could eat it as it is too.
Provided by Thorsten
Categories Breakfast
Time 50m
Yield 3 glasses (á 400ml)
Number Of Ingredients 6
Steps:
- Press out as many limes as needed to get 1.5 cups lime juice and pulp. Don't discard the fruit flesh, because it adds much to the consistency.
- Grate the peel from as many limes as needed to get 1.5 teaspoons of finely grated lime peel.
- Cut the vanilla beam lenghtwise and scrap off the seed. Add the seeds to the grated lime peel and set aside.
- Put juice and white wine into suited pot.
- Add gelling sugar, the vanilla bean halves and freshly grated ginger. Mix.
- Over medium high heat bring the lime mixture to a boil stirring constantly. Then boil for another 5 minutes stirring all the time.
- Remove from heat and remove the vanilla beans. Add vanilla seeds and grated lime peel. Mix.
- Fill into twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely.
- NOTE on limes: I use not the juice but also the fruit flesh (pulp) here. If you don't like the fruit flesh use the juice only.
- NOTE on "Dr. Oetker's Gelling Sugar 1:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "1:1" gelling sugar already contains pectin. If you can't get it, you could also use your method to make this jam.
Nutrition Facts : Calories 65.4, Fat 0.1, Sodium 4.6, Carbohydrate 11.8, Fiber 0.6, Sugar 2.5, Protein 0.6
TOMATILLO AND LIME JAM
Make and share this Tomatillo and Lime Jam recipe from Food.com.
Provided by Ambervim
Categories < 60 Mins
Time 50m
Yield 1 1/4 Cups
Number Of Ingredients 6
Steps:
- Place all of the ingredients into a saucepan set over medium heat. Let them come to a simmer and stir occasionally, letting them cook until it has thickened and achieved a soft and loose jam consistency, about 35 to 40 minutes.
- Don't wait until it has thickened too much, because it thickens considerably as it cools. Once it has cooled down, pour it into a container, cover tightly and refrigerate.
BLUEBERRY GINGER JAM
Provided by Joan Nathan
Categories condiments, dips and spreads
Time 35m
Yield 2 cups
Number Of Ingredients 5
Steps:
- In a medium saucepan, combine all ingredients.
- Place over high heat to bring to a boil, then reduce heat to low. Simmer until thick and shiny, about 30 minutes. May be served warm as a sauce, or allowed to cool completely (it will thicken more upon cooling) and served as a spreadable jam.
Nutrition Facts : @context http, Calories 288, UnsaturatedFat 0 grams, Carbohydrate 73 grams, Fat 1 gram, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 65 grams
PLUM JAM WITH LIME AND GINGER
Make and share this Plum Jam With Lime and Ginger recipe from Food.com.
Provided by Rita1652
Categories Lime
Time 1h15m
Yield 8 8ounce jars
Number Of Ingredients 6
Steps:
- Place all ingredients in pot and bring to a boil.
- Boil rapidly to almost the jelling point.
- This will be where you are stirring as it is still boiling for 15 minutes.
- As it thickens make sure to stir so not to burn.
- Ladle into sterilized jars leaving 1/4 inch head space.
- Process 15 minutes in a boiling water bath.
Nutrition Facts : Calories 583.9, Fat 0.6, SaturatedFat 0.1, Sodium 1.8, Carbohydrate 150, Fiber 3, Sugar 145.4, Protein 1.6
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