Cinnamon Squash Jam

My husband made Cinnamon Squash Jam for me yesterday. I had to share the recipe as it was delicious. As I mentioned on twitter, one of the best homemade jams I ever tried. I planned to make it, but I wasn’t feeling very well, so my husband stepped in and made the jam for me. The jam was so delicious, as cinnamon and squash compliment each other nicely.
We are very keen on homemade jam, with all sort of different flavours, like Pina Colada Jam and Rhubarb and vanilla jam.

 Cinnamon Squash Jam with croissants

The jam is packed with fruits. From 3 medium sized squashes, my husband made enough cinnamon squash jam for 3 small jars. While, like most jams, has added sugar, is less than it is in shop-bought jams. The addition of cinnamon, not only tastes beautifully, but it gives a bit of healthy kick. It’s the first time I tried pumpkin (or squash) jam, but it will not be the last.

Ingredients for 3 small jam jars:
– 1.3kg squash (3 medium squashes)
– 650g sugar
– 5 spoons of lemon juice
– 3tsp cinnamon powder

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Pina Colada Jam

Pina Colada Jam or Pineapple Coconut and Rum Jam, however you want to call it, is amazing. I’ve used coconut cream and due to its high content of fat, this will make the jam more rich and velvety. It’s a delicious combination. I was delighted with it and we nearly finished two jars, even though we made it last week.

The recipe has only a few ingredients, but when it comes to coconut cream and Rum flavouring, good quality items are necessary.

Pina Colada Jam

Good quality Rum flavouring is hard to find. Have a look in the International Shops or Polish shops you have nearby. Try a few brands before picking the one that is best. Only a few drops of flavouring should be enough to flavour the jam or cakes. The coconut cream I’ve used was solid. I bought it in a pack. It has to be rehidrated to make it into cream for cooking or milk if more water is added. This solid coconut cream is a better option to use in the Pina Colada Jam because it doesn’t have water and it will keep the texture of the jam as it should.

Ingredients for 3 jars:
– 3 medium ripe pineapples
– 750g sugar
– 100g solid coconut cream
– Rum flavouring

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Orange Jam, Tudor recipe

I’m fascinated by old recipes so making Orange Jam, Tudor recipe sounded like a great idea. After I made it, I was amazed how good it is. I can say this is one of my favourite jams. The flavour of the orange is so strong with only 2 ingredients and very easy to make. I would say anybody that wants to experiment in the kitchen should try it. I wasn’t sure I would like it as much as I did because I’m not keen on orange marmalade. But the taste is very different.

To make the jam I boiled the orange. It’s something I’ve done before, for example in my recipe of Dark chocolate and orange cake. I used 3 oranges for 2 jars. I put only one whole orange and the pulp of the other two. If you want a more bitter taste, add two or all three peels. If you don’t want any bitter taste, use only the pulp. For me, one peel gives it a lovely flavour and I like it as it is.
I’m going to make this jam again for winter as it needs less sugar than the standard jam. Maybe I’ll add a bit of cinnamon and nutmeg to that one. As the oranges are boiled, I kept the water and I used it in smoothies. It has a lovely flavour. I put it in two small bottles and kept it in the fridge for a couple of days.

 Orange Jam, Tudor recipe

Ingredients for 2 jars:
– 3 oranges
– 250g icing sugar

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Dark Chocolate Spread

I called my recipe Dark Chocolate Spread, but more appropiate would have been to call it: Almond and Dark Chocolate Spread, as the main ingredient is almonds. This chocolate spread is also vegan, naturally gluten free and so so good. I used very good quality vegan dark chocolate with 85% cocoa solids, without any palm oil, it gives it a lovely flavour. For spreads good quality chocolate is a must. To make it thinner and creamy, I used water.

Another great thing about this recipe is that 1 small jar has only 25g of golden syrup. That is the equivalent of 2 spoons of sugar, isn’t that amazing? Of course, if you prefer a sweeter taste, add a bit more, but the whole point is to make a dark chocolate spread. We had one jar yesterday and I think we’ll finish another jar today, with crepes. Please be aware that the spread has a lot of calories from the almonds, each jar has around 875-900 calories.

01 Dark chocolate spread, vegan, gluten free

Ingredients for 4 small jars:
– 350g almonds
– 100g golden syrup
– 200g dark chocolate
– 300ml water

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Nectarine jam with fruit bits

I had a lot of nectarines and I wanted to make jam. So, I split the nectarines I had in two batches and made two different types of jam. This recipe is for the first jam I’ve made, with fruit bits inside. The next recipe will be posted the next few days, it has almost the same ingredients, but a different way of making it.

I made a basic jam with fruits and sugar and nothing else.

01 Nectarine jam

Ingredients for 3 jars:
– 2kg nectarines
– 1kg sugar

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Blueberries and cardamon jam

I love trying new jam flavours. I had blueberries and looked on spice shelves to see what I can add, cardamon was the one that made me smile. I’ve tried it and it tastes amazing, I love the flavour combination and I’ve used it in a smoothie too.

01 Blueberries and cardamon jam

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Rhubarb and vanilla jam

I made melon and cinnamon jam and I loved it. Adding spices gives an extra flavour that makes it stand out. So my next preserve was a Rhubarb and vanilla jam. I love this one too, the vanilla has a subtle flavour and the slight sharpness of the rhubarb makes it special.

Rhubarb and vanilla jam 2nd batch

Ingredients for 4 small jars:
– 1200g Rhubarb
– 600g sugar
– 2 tsp vanilla paste

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