he softened cream cheese, Strawberry Jam and lemon zest. Fold in
Crush or finely chop strawberries 1 layer at a time. Measure 6 cups.
Mix pectin with 1/4 cup of sugar. Stir pectin mixture into berries and continue stirring while bringing to a boil over high heat.
Add remaining sugar. Continue stirring and boil hard for 1 minute.
Remove jam from heat. Add balsamic vinegar and pepper.
Ladle into sterilized jars. Process in a boiling water bath for 10 minutes.
ven after running through the Jam cycle, cut enough to fill
owder, rosemary, salt, and black pepper into the celery and onions
Measure ingredients in order listed into bread pan.
Insert bread pan securely into unit. Close lid. Plug unit into wall outlet.
Select Jam setting.
Press the Start/Stop button.
The complete signal will sound when the preserves are done.
Using pot holders, remove bread pan from the unit and cool on wire rack. Carefully pour jam into clean jars.
Place in refrigerator to set.
Store in refrigerator for up to 3 weeks.
Toast both sides of bread under broiler until lightly browned.
Stir together remaining ingredients except chili pepper jam and worcestershire sauce.
Spread 1 tsp chili jam on each slice of bread. Divide cheese mixture evenly between slices and spread to edges. Return to broiler until top is brown and bubbly, 2-3 minutes.
Crisscross the top of each slice with the edge of a knife, just to cut through the crispy cheese. Sprinkle with worcestershire sauce and serve.
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
Stir mango, lime juice, pepper jam, and cilantro together in a
1. Put the strawberries together with the sugar in a large saucepan.
2. Stir over medium heat and bring the mixture to a full rolling boil. Reduce the heat to the low and cook for another 3 minutes.
3. Add Basil leaves, pepper and stir well for a minute. Remove from the heat.
4. Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal.
5. Let cool to room temperature upside-down on the counter, then store in a cool and dark place for a few months.
To make dressing bring chili jam, lime juice, soy, sugar and stock to boil.
Set aside.
Toss cubed pumpkin in oil and and roast till golden 200c about 45minutes.
Mix all salad ingredients together add pumpkin and drizzle over dressing!
Can add 1-2 tablespoons roasted peanuts, and fresh sliced chili.
nd season with salt and pepper. Cover the pan with foil
Plum Jam With Lime and Ginger (recipe#100440); Spicy Habanero Jelly (recipe#68981
-inch slices. Dice jalapeno pepper (for less heat, remove ribs
Caramelized Onion-Tomato Jam:
In a high-sided
ell mixed.
Add the jam, blend in.
Add the
0 minutes before proceeding with recipe.
On a floured surface
ater. Season with salt and pepper and bring to boil. Reduce
nd seasono them with salt & pepper. Heat the remaining 2 tablespoons
1/2 tablespoons of jam on each slice. Distribute the
I purposely did not use quantity. You can make as much as you need.
Mix 1 part butter with 2 parts cream cheese.
Stack bread and trim crusts. Save crusts for another recipe or to make bread crumbs.
Spread 1 slice with butter/cream cheese. Spread your jam or chutney. Top with another slice. Press down with your hand.
Cut in squares, rectangles or triangles.
Enjoy.