Submissions and sleepless nights are finally over, for now. I neglected baking for quite some time, ever since school begin and I do miss the times when we were carefree.
Note: Before making marmalades and jams, sterilise the glass jars.
Here's how:
1. Place jars and lids in a big pot then slowly add in tepid water until it overfills the jars.
2. Turn on the stove and allow water to boil at least 10 mins.
3. Try not to overshot the 10 min rule.
4. After 10 mins, allow them to stay in the hot water.
5. When your jam/marmalade is ready, take the jars out and fill them.
Plum Jam
Ingredients:
plum 6
sugar 100g
lemon juice 2tsp
1. Wash the plums, take out the seed and slice into cubes.
2. Place in a pot.
3. Mix lightly with sugar.
4. Once juice is seen coming out after 5 mins, add lemon juice.
5. Let it simmer.
6. Remove skin after boiling for 12-15mins (improve texture of marmalade).
7. Let it cool and serve!
Lemon Curd
Ingredients:
2 eggs
2/3 sugar
200ml lemon juice
zest of 4 big lemons
4 tbsp butter
1. Combine the eggs, sugar, lemon zest and lemon juice.
2. Place into a heat-proof stove and turn on stove.
3. Stir constantly until it thickens, about 10-12mins.
4. Take the pot off from the heat and add in butter.
5. Stir well and let it cool.
6. Enjoy!
We brought them to the beach the next day and paired it with pancakes. A bottle of Yuzu tea was taken along to accompany the sea breeze.
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