Posts tagged ‘jam’

2017, September 22

Recipe of the Month: Easy three-ingredient Chia Pudding

I’ve mentioned before, that Chia pudding quickly became a favorite after trying out new recipes. It is still in the running, five months later.

Now, I don’t want to fill this space with a ton of recipes everyone has already heard about because you can in fact find more than plenty of Chia pudding recipes if you Google search it, or check out Pinterest. Instead, I’ll share with you my humble idea, of which there are few recipes on the internet as far as I could tell (I only found them after specifically typing in the search terms).

Easy three-ingredient Chia Pudding

3 tbsp Chia seeds
1 cup Chocolate Coconut milk (or which ever kind of milk you like best)
1 tbsp jam/preserve of your choice

Combine all the ingredients in a jar. Cover the jar with a lid and give it a vigorous shake. Let it chill for about an hour, then return to the jar and shake it up so the seeds aren’t clumping. Leave it in the fridge overnight.

The Chia seeds will expand and turn into a pudding about the consistency of applesauce, or a creamy tapioca pudding. I love this because Chia seeds have no flavor so the pudding will taste like whatever liquid and mix-ins you’re using.

Both simple, and chocolate Coconut milk taste delicious in this recipe.
So far, I’ve tried making this with Strawberry, Blueberry, Eglantine and Plum jams (my favorite was the Blueberry). I am really liking this idea since I am using up the jam in my pantry which has sat there for way too long, and also, there’s no need to add any other sweetener since the jam is already sweet.

Serve cold with sliced fruit, sprinkles or nuts over the top.

Bon appétit! ;)

2013, December 24

Sweet Orange Marmalade – Harry Potter Style – #12DaysOfDIY

12 days of xmas blogging-1 One of the reasons I enjoyed the Harry Potter book series as much as I have, aside from J.K. Rowling providing her readers with a powerful lesson in choice and creating their own destiny, is the description of… well, everything. 

Any time I pick up the books, they draw me in, I truly feel as if I am there with Harry, Ron and Hermione. Having breakfast for example. I could almost taste the yumminess described. Almost.

And that scenario right there is where Dinah Bucholz’s book, “The Unofficial Harry Potter Cookbook: From Cauldron Cakes to Knickerbocker Glory — More Than 150 Magical Recipes for Muggles and Wizards”, comes in handy for me. I received this book last Christmas, and with the holidays just around the corner, I figured this would be the perfect time to post on the blog about something I’ve tried cooking from it.

Without further ado, Sweet Orange Marmalade.

sweet orange marmelade book recipe

“Marmalade shows up often in the Harry Potter books; it’s just that British. In one breakfast scene, Hermione determinedly avoids discussing her busy schedule and asks for the marmalade in response to Ron’s questions (see Harry Potter and the Prisoner of Azkaban, Chapter 6).

page hp sweet orange marmalade

Sweet Orange Marmalade

3 oranges
2 cups sugar
2 cups water

Place the oranges in a medium saucepan and cover with water. Bring to a boil, then reduce to a simmer and cook for 1 1/2 hrs. Remove the oranges from the pot to a cutting board. Discard the cooking water and rinse the pot.

Peel the oranges and scrape off the pith (the white underside of the peel), using a metal spoon. Discard the pith, as it’s bitter. Mince the orange peel and add to the clean pot. Chop the peeled oranges, discard the pits,  and process in a blender or food processor until smooth. Pour through a sieve, pressing down with a rubber spatula to extract as much juice as possible. Discard the pulp and add the juice to the pot, along with the sugar and water. (As the mixture boils, it will expand like crazy, so make sure your pot is large enough to handle at least double what you’re putting in.)

Cook the mixture over medium-high heat, stirring constantly, until the sugar is dissolved and it begins to bubble. Clip a candy thermometer to the side of the pot, and continue cooking, stirring constantly, until the mixture registers 220F on the candy thermometer. Remove from the heat.


Makes enough to fill one 14-ounce jar.

If you don’t have a candy thermometer, you can do the wrinkle test: put a small amount of marmalade on a saucer and cool it in the fridge. In the mean time, turn off the flame. When it’s cool, push the edge with your finger; if it wrinkles, it’s done. Otherwise, reheat the marmalade, cook it for a few more minutes and try again.”

Have a magical Christmas breakfast! ;)

2013, October 21

Recipe of the Month: Eglantine Jam for 87 cents/jar

I love homemade. Especially because I found that in 90% of the time, the quality and taste of many store-bought bottled and canned items pales in comparison to the real deal. Plus, homemade tends to be a huge money saver as well!

Such as the below recipe for Eglantine Jam (Rosehip Jam), which resulted in 18 jars (of 200 ml), and after some number crunching, was broken down to 87 cents/jar. (The cost would’ve been even less if I’d been able to gather the rosehip myself.)

Just for fun, I did a quick Google search. I learned that Rosehips are very rich in vitamin C (one-half pound of rosehips contains as much as is found in two pounds of lemons), they have more antioxidants than blueberries and contain a lot of iron as well. 

As far as prices go, it’s sold for around 5-6 Euros in France, and for around 7 Dollars in Italy and the US. It was mind boggling for me, but it really is that expensive! I asked my friend Bellanda, who lives in Paris, to check that fact for me and she confirmed.

With those numbers in mind, let’s see how one can make their own! ;)




Confiture d’Eglantine

8 liters Rosehip paste
4 kg sugar
A large saucepan
Canning jars and lids

Bring the Rosehip purée to a boil for about two hours, then add the sugar one kg at a time. Cook this mixture for 30 minutes, stirring constantly, then ease up and cook it for three-four hours more stirring every 15-20 minutes.

Put the jam in jars and seal them. I turned the jars upside down while warm, so they seal better and no air gets in.

The consistency of the jam depends on how long you cook it, and will also vary from year to year; some years it comes out firmer than others.

Some variations include adding in grated apples, diced oranges and lemon zest when cooking. (I’ll have to give that a try next year!)

This jam has a sweet, unique flavor and is perfect on morning toast, or as a dip with apples wedges (credit for the latter to my friend Trisha, who discovered they’re a great combo) :)

Bon appétit!

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