T.
of the jam.
Bake on the lowest
Wash fruits and slice to 1/8 inch thick-discard the seeds and ends.
Chop coarse.
In a 2-3 quart microwaveable bowl mix fruit with sugar.
Cook, uncovered on high for 6 minutes-you want it to boil.
Stir down and cook for 10 minutes more-stopping every 2 minutes to stir down.
Remove.
Jam will thicken as it cools.
This will keep in your fridge for 2 months or freezer for 6.
ill moistened.
Fold in kumquat puree and nuts.
Pour
ampantscotland.com, most pie crust recipes are made with half lard
oil while you prepare the jam. Allow it to boil for
n half. Remove seeds. Place kumquat halves in food processor and
Place kumquat peels in a sauce pan and cover with water; bring to a boil, drain. Cover with water and boil again.
Mix sugar and 1/4 cup water in a separate sauce pan and bring to a boil; add peels, lower heat to medium-low, and cook at a simmer for 10 minutes.
Transfer peels to waxed paper and allow to dry, 8 hours or overnight.
etal spoon.
Ladle hot jam immediately into prepared jars, filling
Look up no-sugar-needed recipes for those amounts.).
Mix
illing: Either use a thick jam, pie filling or marmalade, or
Caramelized Onion-Tomato Jam:
In a high-sided
1/2 tablespoons of jam on each slice. Distribute the
Preheat oven to 350\u00b0F. Lightly grease 2 - 12-cup muffin pans. Line a baking tray with parchment paper.
Cut 24 - 5 1/2 inch rounds from pastry. Press into prepared recesses. Cut remaining pastry into 6 hearts, 6 clubs, 6 spades and 6 diamonds, each about 1 inch long. Place on prepared tray. Brush with egg white and sprinkle with sugar. Bake tart shells and shapes for 8-10 mins, until golden brown.
Spoon 2 tsp jam or marmalade into each tart shell. Top with shapes.
ddition.
Fold in blackberry jam or preserves and nuts leaving
ith a wee bit of jam; I prefer seedless raspberry, but
ittle margarine.
Spread your jam on the bottom of your
set aside.
Combine freezer jam pectin and sugar in a
finger to ease the jam off the spoon, drop about
o low and leave the jam to simmer. There's no
e elevated.
Spread the jam evenly over the dough to